How to Maximize Vitamin B9 (Folic Acid)

Folic acid prevents many diseases. A person does not synthesize folic acid due to a violation of the intestinal microflora, but receives it with food.

Probably, today there are almost no people who have never been treated with antibiotics – as a result, the intestinal flora is destroyed, and there is no one to synthesize folic acid. In such cases, you need to take complexes with bifidobacteria, often eat live yoghurts and biokefir in order to restore the intestinal flora in all possible ways. ( Rainbow Narine is better, EM-Kurunga is a curative fermented milk drink, Vetom = 🙂

Remember that vitamin B9 is greatly destroyed by heat treatment, so try to cook food quickly and in a container with a closed lid. What can be eaten raw, do not cook at all – eat greens and vegetables raw, as they contain folic acid in the best form.

Unfortunately, fresh milk, which contains a lot of vitamin B9, is not available to us, and it does not remain in pasteurized and boiled milk. Therefore, dietary supplements with folic acid should not be neglected.

Food for our microflora is raw plant fiber. The excellent health and well-being of raw foodists, apparently, is explained by this: their food contains the maximum amount of fiber compared to any other food. Those who switch to eating foods that have not been subjected to high-temperature heat treatment immediately begin to sleep less by one and a half to two hours, and during the day they do not feel sleepy at all. Their working capacity increases, their mood rises and a stable, inexhaustible enthusiasm appears.

It is recommended to eat more often the food that did not touch the fire, and in ancient times they even taught to bake cakes on stones heated by the midday sun. Ayurveda does not recommend practicing a raw food diet during the cold season, but in order to maintain a healthy intestinal microflora, a person’s diet in any case should at least 50% consist of coarse raw fiber: fresh fruits and vegetables, nuts, greens, root vegetables .

You can’t take antibiotics! It is pointless. You just need to eliminate the cause of the spread of pathogens. To supply our microflora with raw plant fiber is what it means to “patronize” it. Then the microflora, in turn, will protect us from pathogenic microbes, and will supply us with all the vitamins and essential amino acids in the amount we need.

Now it is necessary to consider the process of digestion of meat products by the human body. Since human gastric juice has ten times less acidity than that of predators, meat in our stomach is digested for 8 hours; in patients, this takes longer. Vegetables take four hours to digest, fruits two hours to digest, and in a state of high acidity, carbohydrates such as bread and potatoes are digested within one hour. When eating meat along with other products, the body tunes in to the most complex program and secretes gastric juice of maximum acidity to digest meat – to the detriment of other, simpler programs. Potatoes and bread eaten with meat are already digested within an hour, and the process of fermentation and gas formation begins in the stomach.

Another feature of species nutrition is the use of products that have retained their biological and enzymatic properties, in an effort to preserve as much as possible the energy contained in them, inherent in all living things.

At the end of the 19th century, German doctors proposed to determine the amount of food a person needs by its calorie content. So the foundations of the caloric theory of nutrition were laid. At the same time, the tissues of living organisms contain another type of energy, which Academician Vernadsky called biological. In this regard, the Swiss physician Bicher-Benner proposed to take into account the value of food products not by the calorific value of their combustion, but by their ability to accumulate vital energy, that is, by their energy intensity. Thus, he divided foodstuffs into three groups. To the first, the most valuable, he attributed the products used in their natural form. These are fruits, berries and fruits of bushes, roots, lettuce, nuts, sweet almonds, grains of cereals, chestnuts; from products of animal origin – only fresh milk and raw eggs. In the second group, characterized by a moderate weakening of energy, he included vegetables, plant tubers (potatoes, etc.), boiled cereal grains, bread and flour products, boiled fruits of trees and shrubs; from products of animal origin – boiled milk, freshly prepared cheese, butter, boiled eggs. The third group included products with a strong weakening of energy caused by necrosis, heating, or both at the same time: mushrooms, as they are unable to independently accumulate solar energy and exist at the expense of the ready energy of other organisms, long-aged cheeses, raw, boiled or fried meat, fish , poultry, smoked and salted meat products, game.

If the food is not specific, that is, if the enzymes of the gastric juice do not correspond to the structures of the food entering the body, and if it belongs to the products of the third category, then the amount of energy spent on digestion may be greater than the body receives from the product itself. In this regard, it is useful to exclude from your diet not only non-vegetarian, but also artificially concentrated foods, as well as sugar, canned food, store-bought flour and products from it (only live, freshly ground flour is useful for the body). It should also be taken into account that during long-term storage, products gradually lose their biological energy. Until recently, in Russia, food was prepared mainly by the languishing method: cauldrons with food placed in them were placed in a Russian oven that was heated in the morning, and by dinner, porridge and vegetables steamed in this way took on the necessary consistency, retaining nutrients and the enzymes necessary for their digestion .

Academician Ugolev established that the gastrointestinal tract is the largest endocrine organ that duplicates many functions of the pituitary and hypothalamus and synthesizes hormones depending on the contact of food with the intestinal walls, as a result of which the hormonal background of the body, and therefore the state of our psyche, as well as our mood largely depends on the quality of the food we eat.

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