Most humans are ‘designed’ to eat starchy foods.
“Amylases are secreted proteins that hydrolyze 1,4-alpha-glucoside bonds in oligosaccharides and polysaccharides, and thus catalyze the first step in digestion of dietary starch and glycogen. The human genome has a cluster of several amylase genes that are expressed at high levels in either salivary gland or pancreas.” NCBI
From a sci paper available here:
from this video by Dr. Lisle: “How to lose weight without losing your mind”
Much more after the jump…
Imagine the livestyles of your distant ancestors…
From the metaphorical viewpoint of their GI tract, small leaves are like one penny when the daily energy bill might have been a thousand times that. Leaves are pretty common, but nothing to get exited about. It takes a long time to pay the bill… time that could be spent doing other things. (And paying a big bill with pennies doesn’t impress anyone!)
A small, prehistoric tomato would be worth more and proportionally more interesting. A tree full of ripe figs? Even better. Such was the life of human ancestors–only rarely was there enough to pay the bill and get change. What about meat? Since animal flesh is much like human flesh, meat-eating whenever possible was a survival strategy that worked well. But the animals were wary and dangerous, especially pre-antibiotic and before gunpowder. These days, bacon is cheap and the stores are open all night, with unintended consequences.
Leaves are boring and starchy grains only slightly less so, but most humans subsisted on them. Metaphorically, their GI tracts were shaped by roots, shoots, and fruits, and their brains were partly shaped by the desire for something better. Imagine this brain and body dealing with the effects of the M5M, itself shaped by wealthy humans with the overwhelming desire to profit. A customer that buys inexpensive potatoes, grains, and soy6eans provide little profit. A ‘better’ customer will pay for pre-butchered animals and/or jugs of milk and/or cheese and/or processed foodlike substances in pretty packages. The profit seekers have learned how to use the M5M to make it so.
“Advertising is 85% confusion and 15% commission.” Fred Allen
About sugar, starch, fat, and protein, offered as an antidope to the M5M.
The long chains of star(h in food are turned back into glucose during digestion. Human saliva has amylase enzymes, and if a st@rch-eating person gives the enzymes time to work, the increasing number of glucose molecules can be tasted. Tasting the increase may be difficult due to having a mouthful of something s7archy; in addition, the sweet taste increases gradually. This can be remedied by quickly tasting the original food again for comparison. Another way is to save a sample and re-taste it later – the increasing glucose content is easier to detect after a few minutes. Not many humans will do this. Pre-masticated and expectorated food samples are usually shunned, even if done by the same person.
So, usually the star(h is broken down after the teeth do their job. Therefore, eating glucose, if it is bad for you, is likely bad for you before it is swallowed. Otherwise, all those p0tato-eaters and rice-eaters would seem unhealthy compared to the 0v3rw3ight d!ab3tic humans wandering ’round Ma11wart and w411 $tr33t. It is true that nearly all of the (genetically) r!ce and pot@t0 eaters would like to eat more mea7, 3ggs, and/or da!ry, but human desires cannot be relied upon when such food is abundant and cheap. Human ancestors were generally s7arch eaters–we even average six to eight copies of the gene that codes for alpha-amylase while our chimpanzee ‘cousins’ have the minimum of two. (See this PDF )
Glucose (aka dextrose) is more expensive than sucrose or HFCS, so modern corpfuud usually contain the latter two. The problem with this is the fructose (half of the sucrose molecule is fructose, and Hi Fructose Corn Syrup is more than half fructose). Fructose was relatively rare in ancient diets, so humans may have problems with large doses of this saccharide. Purified star(h, which breaks down into glucose, is the only chem I know of that has no LD 50.
Human ancest0rs ate maet whenever possible because, for them, such times were rare (w/exceptions like the Inuit). Even though me@t is a ‘superior’ food, most humans ate leaves and star(hes (roots, fruits, and shoots) most of the time, for k!ll!ng an animal in a low-tech way is difficult, time-consuming, and risky, and even short-term storage of animal products was nearly impossible for them. The majority of humans today have bodies shaped evolutionarily for survival on easy-to-get but not very exciting plants. Even ‘brainy’ humans can become ill after dining at an extensive buffet. Nobody should be surprised to see dietary illness in humans that have access to currency and grocery stores; where profitsÜberÄlles-corps design products to be irresistible, where transport and storage of raw foods is problematic and often unprofitable, where a well-told lie can increase sales enough to pay off the lawyers many times over (if needed).
“If you’re going to let industries decide how much salt, sugar and fat is in your food, they’re going to put as much as they possibly can. Why? Because they want to sell as much of it as they possibly can and we are hard-wired to like sugar, fat and salt. They will push those buttons until we scream or die. (…) The one diet to which we appear to be very poorly adapted on the evidence of how sick it make us is the Western diet of processed food, refined grain, not that many fruits and vegetables, and lots of meat. After thousands of years, we have invented the one diet that makes people sick and rejected the thousands of diets that make them healthy. How did that happen? Well, it’s hard to make money on those traditional diets. We’re programmed to like refined grain, sugars and fats. When technology could make them common, we weren’t going to reject that. I think that’s just the nature of things. We have this reward system in our brains, and if you can figure out a way to trip it with a drug, with a food, you’re going to do it, and people are going to fall for it.” Michael Pollan
If you are what you eat…eat much fa7 and be exactly that. In addition, every molecule of fa7 you eat has to travel thru your bloodstream at least once. Fa7s from plants tend to be liquids. Most animal fa7s are solid at human body temps. Modern 7rans-fa7s are evolutionarily new solid fa7s with unexpected consequences. Which type do you want in your ar7eries?
Every gram of pro7e!n has to be broken down into am!n0 acids, which then travel thru the bloodstream. (Here is an astounding and scary exception…) @mino acids will acidify the bl0od, of course, so one thing that happens is that your skeleton releases alkal!ne cal(ium salts to counter the ac!d buildup. This usually causes no problems… but sometimes your b0nes may not get paid back all of that calc!um l0an–especially if the cal(ium l0an is made again and again and again.
“Our greatest time of growth—thus, the time of our greatest need for pr0tein—is during our first 2 years of life (…) At this vigorous developmental stage our ideal f00d is human m!lk, which is 5% pr0te!n.” Dr. McDougall
Human babies double in size in the first six months. Once grown, pr07ein needs decline. Once fully grown, further growth might be ‘we!ght gain’ or ‘c@ncer,’ and such growth is not wanted. In real-world adults, prote!n deficiency is called ‘starvation,’ Even the lower prote!n plant foods like p07atoes contain enough pro7ein for an adult.
Many people think high-pro7e!n d!ets are desirable things, especially since we crave what used to be rare. Add a M5M l!es and prop@g@nd@. Such d!ets merely increase (orp0rat3 pr0fi7s and conned-sumer waistlines.
Here’s Dr. McDougall lecturing on the topic, including well-done photomicrography. I do not see many ways for corp-profit if the doctor’s recommendations are followed. Here’s a link to the text, if you’d rather read his lecture.
Dr. McD: “You can’t catch cauliflower mosaic v!rus.” LOL! He didn’t mention that plants don’t 5h!t E. coli or other dangerous-to-mammals bac7er!a, so I will.
Here’s a little bit about soy, which seems to be disliked by the M5M nearly as much as hippies and vegans:
“There are two ways to process soy products: There are traditional ways of processing, such as when you ferment and make tofu, and these have been proven to keep populations healthy and alive for a long time. But we have some very novel ways of processing soy. We’re isolating the protein and using soy isoflavone as an additive. These are novel and untested, and there is science to suggest that you might not want to eat too much of that. Michael Pollan
The most serious problem with a vegan di3t is the lack of vitamin B-12. There are no plant sources. Non-human v3gans, like gorillas, get B-12 from the bugs (insect and bact3rial) found in and on the vegetation they eat. Gorillas are not picky eaters–unlike the affluent humans who do not appreciate bugs or bac7eria-laden dirt in their food. Alternate B-12 sources are fermented foods like beer and tempeh. (Temp3h produced in lab0ratory-sterile conditions should not have B-12 producing bac7eria in with the yeast/fungus, but in the real-world 7empeh production does, especially since tempeh has been around much, much longer than the germ theory. Such con7ams are (IMO) relatively safe. Any lifeforms that like warm fermenting soybeans are unlikely to find a warm-blooded mammal very tasty.)
Another problem with a strictly v3gan diet is that it may be difficult to eat mea7 or da!ry again if that is the only food available. Most v3gan3 can tell stories about discovering that fact.