TROPHOLOGY, THEORY OF THE PERFECT COMBINATION OF FOODSTUFFS
El Tao de la Salud, el Sexo y la Larga Vida
Combinar bien los alimentos para una mejor digestión
Greetings Hive Community, in this opportunity I want to share with you this post in relation to the combination of food and its impact on our health and well-being. Some of this content can be found in more detail in the following links in Spanish:
The Tao of Health, Sex and Long Life
Combining foods well for better digestión
Trophology comes from Taoism and refers to the combination of foods according to the yin and yang balance. Normally we in the West think that a balanced meal is to place in the same plate proteins, carbohydrates, fruits, sugar and fats. For example, a lunch: meat, rice or pasta, soup or grains, bananas or french fries, cooked or raw salad, juice and a dessert. We say that this dish is balanced by having all the food groups contained in the same time. According to Trophology this is a big mistake. You cannot or should not ingest in the same dish proteins with carbohydrates, since we would be mixing acid foods (proteins) with alkaline foods (carbohydrates) and since the basic chemistry that we saw in high school we were taught that mixing an acid with an alkali results in a neutral substance.
This at the stomach level would mean that acidic and alkaline gastric juices would be produced which would practically neutralize the digestive process, or, at least, it would make it much slower and instead of lasting one or two hours, it would take three to four hours or more. And usually, many times, in the middle of the afternoon, many of us have a snack or coffee, almost always accompanied by a cookie. Still the digestive process of the lunch is not finished because of the bad combination of foods that we did and we are starting another digestive process that is going to ride on the previous one.
Digestion starts from the moment we perceive food with our senses. The odor given off by food activates the different enzymes necessary to process that type of food. We can observe this when we say "my mouth is watering". The same happens with sight. Seeing the food we are about to eat also activates the digestive process. All this is complemented when we begin to chew the food. The taste buds detect the type of food according to whether it is acidic, sweet, bitter, salty, spicy and accordingly sends the message to the digestive system of what enzymes to produce to break down what we are eating.
We already know that the digestive process is carried out with the purpose of nourishing each cell of our body. That is to say, to bring them the energetic ingredients necessary for their functioning, but if the digestive process is neutralized or requires large amounts of energy to process food, then we would be wasting the energy required for the proper functioning of our body.
Fuente: imagen propia
If we add the fact of ingesting foods that our digestive system does not process, then we aggravate the chances of a successful digestion. For example, milk requires the enzyme lactase to process it; however, our body stops producing this enzyme in adulthood. Another situation is the mixing of different meats (proteins) in the same dish. This happens in the famous barbecue, where we put beef, chicken, sausage, blood sausage and, for more, we accompany it with cassava (carbohydrates) and beer (carbohydrate).
Notice that so far we have only talked about the protein-carbohydrate combination but we can also observe protein-fat, protein-sugar, starch-sugar. Each of these combinations can generate in our bodies different disorders in our health: stomach fermentation, poor digestion, gas, stomach discomfort, bad breath, colitis, constipation, allergies, obesity, among other pathologies. All these discomforts are manifested according to the frequency and magnitude in which we make bad combinations of our food.
In principle, we can tell whether we made a good or bad combination by observing the different bodily reactions we have after eating. Some of them manifest themselves immediately, others we can see or feel much later. For example, when we eat a barbecue, after a while or the next day, we feel heartburn or stomach discomfort.
Our body is wise and sends us signals that if we are observant we can realize that what we ate is going in the direction of disease and not health. One way to capture these signals is to observe our breath, how we feel it, and also to see our tongue, does it have a whitish coating? The magnitude of this layer is an indicator of how our digestive processes are going, the thicker and more extended means that we are not digesting our food well. Other indicators are stomach noises, body odor, the taste we feel from our mouth when we wake up, whether or not we feel nauseous or like a patch on our stomach.
When we manage to establish in our life a correct combination of our food we will see the effects reflected in the way we feel.
If you have read this far, I invite you to go deeper into this subject, observe what you feel after each meal, when you wake up in the morning, and I also invite you to put into practice the correct combination of foods and observe what you feel.
Las imágenes fueron editadas con GIMP y Postimages.
Loa separadores son diseño y edición propia con Power Point, GIMP y Postimages.
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Saludos @enlace, gracias por su apoyo en pro del desarrollo de los posts que he venido desarrollando. Tan pronto reúna HP que pueda delegar me uno a su iniciativa. Por ser nuevo en HIVE todavía no tengo suficiente HP. Gracias y leeré su enlace a ver como puedo contribuir con esta iniciativa. contribuir
Gran información, muy interesante y que nos invita a pensar y analizar como estamos comiendo, ya que todo toma como mas sentido. De hecho, ya me descargue el libro que recomiendas, disfrutare y aprenderé de esta lectura. Saludos.
Saludos amigo @fragozar01 gracias por tomarte un tiempo para leer mi post y comentar. Ese libro es un tesoro y veras como le darás un vuelco a tu vida si practicas lo que plantea el autor.
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