Let food be your medicine – on ultra-processed food and food quality

The food!

Guest post by
Reijo Pöyhönen B. Chin. Med. www.sikl.se

Dear readers,

What I want to tell you may not only make you lose your appetite and feel dejected, but also make you feel resentful towards the food industry and government authorities, who have ignorantly and against their better judgment, caused a multitude of abuses to food, which is one of our main sources of sustenance and life support. In the introductory part of this article, I would like to address these abuses, or rather the lack of firm decisions, which prevent food being served with ingredients that are far beyond what our bodies are designed for. Food has become one of the most disease-causing factors in the world, how did this happen?

At the end of the article, there are suggestions on how you can protect yourself and your loved ones from the damage that industrialized ‘foods’ can cause.

The physician Hippocrates is considered the father of Western medicine, and is said to have coined the phrase “Let your food be your medicine, let your medicine be your food”, as early as 400 BC. He believed that food is the very basis for avoiding disease and keeping health intact.

” Food – our food, has changed dramatically over the last decade, not so much on the surface, but in content. “

Food – our food, has changed dramatically over the last decade, not so much in appearance, but in content. On the surface, a carrot looks like a carrot, but inside it contains much less of what is nutritious and maintains our vitality, but more of the opposite compared to the past. “On top” of this, we now get residues of pesticides, fertilizers, among others, in
wastewater, digestate, which is spread on our fields. It contains about 2.5% phosphorus, 4.3% nitrogen and 50% soil binding agents, which are considered interesting fertilizers for agriculture. What is added at the same time is a cocktail of chemical substances that are very harmful to both the environment and human health.
Analysis of wastewater/sludge has shown that it contains known environmental toxins such as perfluorinated substances (PFAS), flame retardants, PCBs, pharmaceutical residues, heavy metals such as cadmium and silver, whose properties can lead to serious ecosystem effects, hormone disruption and cancer. Why is this allowed to happen – I have no good answer. If it continues, our agricultural land will become unfit for use.

So where will our food come from?

Svenska Dagbladet reported in January 2022 that a study showed that Swedes eat the most ultra-processed food in the entire EU. And further that a high intake of ultra-processed food is linked to obesity, high blood pressure, cardiovascular disease, diabetes, high cholesterol and certain cancers. Since the Second World War, ultra-processed and processed foods have been marketed and sold in increasing quantities in Sweden. The increased consumption of food in these categories coincides with the rise in obesity among Swedes. “Obesity, like other ill health, is multifactorial.
This is due to a number of different factors, many of which we still do not know. But there is a connection between diet and what we eat – especially with the development where we eat much more ultra-processed and processed food than before”, says obesity researcher Erik Hemmingsson to Forskning.se.

The high consumption of ultra-processed food by Swedes has led the Swedish National Food Agency to include the category in its list of Nordic nutrition recommendations. It is clear that we need to eat less ultra-processed food. What is the difference between ultra-processed, processed and non-processed food?

Ultra-processed food is food that has undergone a high degree of industrial processing. It has a long shelf life and contains unnatural ingredients. The number of ingredients can also play a role – foods containing more than five ingredients often fall into the ultra-processed category. Examples of ultra-processed foods include: chicken nuggets, ice cream, breakfast cereals, mass-produced bread, powdered soups, sausages, ready meals, hamburgers and meal replacements. Processed food, on the other hand, is food that has been treated to last longer or taste better. This category includes two or three ingredients that are made by adding, for example, sugar, oil or salt.

Examples of processed food are: pasta, cheese, bacon, canned food and smoked fish. Unprocessed and minimally processed foods are foods that are either completely unprocessed or have been prepared to make them edible, safe or durable. This includes fermentation, freezing, gutting, cooking, grilling or similar processes.
Examples of non-processed foods are: fruit, vegetables, legumes, eggs, nuts, milk, uncooked meat, uncooked fish, seeds and mushrooms.
In addition to the above, our food also contains preservatives, colorants and additives (E-numbers)1 , a disproportionate amount of white sugar, especially ‘sweets’. Furthermore, tobacco products and drugs have become a major feature of too many people’s lives.

With this somber introduction, I would like to remind you that our solid and liquid foods, together with the air we breathe, are fundamental to life and health.
In this context, adaptation is an important concept. An example of adaptation or rather lack of complete adaptation when newly introduced to a particular food is the discovery made in the body of a man found frozen high up in the Italian Alps in 1991. He was named Ötzi. After careful examination, including DNA testing, it was found that Ötzi died about 5100 years ago.
since. He is the oldest and most well-preserved body found. Extensive research has been carried out on him and, among other things, changes have been found in his small intestine, indicating that he was lactose intolerant. About 6000 years ago, the aurochs was domesticated and eventually evolved into our current cattle. Nowadays, lactose intolerance is not uncommon and in some regions
large parts of the population are lactose intolerant. In Sweden, it is estimated that around 4-10% of the population is lactose intolerant.

With all these chemical additives and non-bioidentical substances in food, as described above, how long will it take for human and domestic animal organisms, not to mention all living organisms in nature, in the soil and in waterways, to adapt? A question that probably has no answer. How many ‘new’ diseases will appear over the next few thousand years? How should we deal with these facts in order to stay as healthy as possible? My view is that you should – as much as possible – avoid what your body is not yet adapted to.

So far, I must unfortunately conclude that diet, like tobacco, alcohol and other destructive habits, is probably so ingrained in some individuals that, despite the risk of serious illness, the importance of diet in what and how you eat is too rarely realized.
Other factors in this context are water quality, seed oils, cereals, non-bioidentical medicines, e-numbers, the metabolic pandemic and insulin resistance.

Water quality: In terms of water quality and municipal water treatment, water quality is not what we would like to see. Water filters should be used in the household and also when showering. A simple investment to avoid negative consequences if possible.

Seed oils: Polyunsaturated fats from rapeseed, sunflower, cotton and soybean seeds, as well as purely chemical products such as margarine, are easy and cheap to produce, but should be avoided completely. This is because they have not been used before in human history and have therefore not been adapted to our organism. In addition, a wide range of undesirable effects on health have been discovered. Olive oil, on the other hand, is generally considered to be suitable
food for humans. For more on this, see Corona and the Metabolic Pandemic, Lars Bern, pages 63-67.

Cereals: Cereals as food were introduced around 10 000 years ago. At that time, the original cereals were emmer wheat and einkorn (which are still grown in our country), which have completely different chemical compositions of starch/sugar species, compared to what is used today. Today, dwarf wheat (Triticum aevestium) is used for the most part, a high-producing, hybridized wheat, which can be the puzzle piece for a wide range of diseases, not least mental ones. These include Inflammatory Bowel Disease (IBD), such as Crohn’s disease, ulcerative colitis and microscopic colitis. In Sweden, it is estimated that 0.5 – 1.0% of the population suffers from some form of inflammatory bowel disease. The popularity of dwarf wheat is that it is high-yielding and has good technical properties for baking. For more on this see Coronan and the Metabolic Pandemic, by Lars Bern, Recito Förlag. More on Emmer wheat and Einkorn below.

Non-bioidentical medicines: refers to contemporary biomedical, molecular-based medicines. Bioidentical means a substance that occurs naturally in humans, animals and plants. Non-bioidentical products or substances are manufactured and do not occur naturally in living organisms. Most medicines prescribed by licensed physicians and licensed veterinarians, including vaccines, are non-bioidentical products. The body’s cells and metabolism are not adapted to these products. This often results in serious side effects. Note that many of these medicines are life-saving and I am not suggesting that they are inappropriate in all contexts, on the contrary, sometimes absolutely necessary. But, if you are curious, see the side effects in Fass 3 and decide for yourself.

Please note that there are other medical options, especially for minor acute illnesses and chronic diseases, such as Chinese acupuncture, homeopathy, herbal medicine – both Western and Chinese, chiropractic, massage, foot reflexology, healing, etc. Serious, acute illnesses should be treated in hospital by a licensed doctor, who has that competence.

E numbers: refer to additives in ready-to-eat food, such as E 250 in canned food and charcuterie products, E 450, E 500 or E 503 in bread and cakes, etc. These are used to extend shelf life, improve taste, give better color, etc. They are also abundant in non-bioidentical (biomedical) medicines. Note that a large amount of these substances have historically not been present in our diet.
They are also considered to be associated with major health risks, not least cancer, risks that the food industry downplays. See link below.

The metabolic pandemic and insulin resistance: The metabolic pandemic refers to the dramatic increase in morbidity in the form of overweight/obesity, heart disease, type 2 diabetes, cancer, etc. This is thought to be mainly the result of major dietary changes involving processed foods (see above). It is estimated that around 40 million people die prematurely every year due to metabolic diseases.

Insulin resistance is the name given to a condition where the body’s cells cannot absorb more insulin, the hormone from the pancreas that regulates blood sugar levels in the cells. Our modern diet is high in carbohydrates, with lots of grain-based foods (bread, pizza, etc.), sweet fruits, juices and soft drinks, and shelf (kilo) meters of sweets in most shops. This creates elevated
blood sugar and in particular to excessive insulin levels. Insulin is also an anabolic hormone, which leads to weight gain/obesity. Obesity in turn leads to a high risk of cardiovascular disease.

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Let me give you some examples of what you can do.

First of all, be careful to buy food that is as free as possible from foreign substances that our organism is not made for, such as non-toxic vegetables, fruits and grains grown in clean soil, as well as meat from animals that are naturally grazing or wild meat. And furthermore, by chewing your food well,
prevent negative consequences. More on this below.

In traditional Chinese medicine, the concepts of yin and yang are used as metaphors for a variety of aspects, not least for the internal organs and the functions of the various organs. In clinical practice, these 3 concepts are fundamental principles in restoring balance in the internal organs. In terms of diet, it is believed that a balance should be found between yin and yang, i.e., plant (yin) and animal
(A very simple example is potatoes which are more yin in nature and meat which is more yang in nature. A combination that is common in our Swedish/North European diet and also in some parts of China. Thus, mixing equal parts of vegetables such as potatoes, carrots, mushrooms, olives, nuts and onions, with animals such as beef, poultry, eggs, seafood, creates a balance (yin and yang) in the diet and
later in the internal organs.

But, the thoughtful person asks, all the pollution, including from pesticides mentioned above, can anything be done about it? Answer – yes, to some extent. First and foremost, you should buy raw materials that are grown in soil that is free of pesticides, digested sludge, etc. Similarly, buy meat from animals that have been grazed in the wild or wild meat – whenever possible. Secondly, you can apply a very
simple method with the Hippocratic thesis “Let your food be your medicine, let your medicine be your food”.

By using mung beans in the diet. The mung bean (Lu Dou) is part of the traditional Chinese pharmacopoeia (medical science) and has antitoxic properties and is used for pesticide poisoning. It is also considered to have anti-carcinogenic properties and has been found to contain a vitamin called amygdalin, designated B17. For more on vitamin B17 and its anti-carcinogenic effect, see The Metabolic Pandemic, Lars Bern, page 465.

Here is an example: before cooking, you can boil mung beans separately, with the proportions 1 dl mung beans in 1 liter of water about 30 minutes on low heat with a lid. Strain the beans if you wish.
The decoction can then be stored in the refrigerator and used for cooking potatoes, carrots, meat, etc., in proportions of 1/10, i.e. one part mung bean decoction and nine parts water.

Apart from the food itself, how you eat is also very important. Something that has probably been relatively overlooked when it comes to diet, apart from the fact that it should be as free as possible from pesticide residues, colorants, white sugar, preservatives and so on, is the condition of the food at the beginning of its journey through the gastrointestinal tract. By this I mean primarily how well processed and prepared it is when it leaves the mouth. One way to support nutrient absorption is to be careful to chew food well, which you’ve probably heard, but are you taking it seriously?
It goes without saying that well-chewed food, compared to food that is hastily swallowed and largely unchewed, is better for nutrient absorption when it is broken down and mixed with saliva. Well-chewed and mixed with saliva not only supports nutrient absorption, but is also an important support to other digestive tract processes. This can relieve gas, acid reflux, constipation and other chronic gastrointestinal disorders, as well as other related chronic conditions. Note that saliva contains digestive enzymes 2 , mainly amylase which digests various forms of carbohydrates and lipase which digests various forms of fats. Saliva also contains lysozymes, which are enzymes that are antimicrobial, i.e. help fight bacteria, viruses, fungi and other foreign substances, which can significantly contribute to the prevention of disease and illness.

Here is a suggestion on how to go about it. Fill your mouth with the right amount of food. Start by chewing (roughly grinding) the food in a first phase for about 20 – 30 seconds. Depending on the amount of food in your mouth.
In a second phase, chewing continues for a further 20-30 seconds, focusing on further grinding and mixing the food with saliva. In the second phase, more saliva is naturally secreted, especially from the salivary glands under the tongue. By deliberately creating a suction in the mouth directed from the floor of the mouth (where the salivary glands in the lower jaw open), the secretion of saliva is further increased in the second phase. Finally, a porridge-like consistency is created that is easy to swallow.
In addition to chewing well and preparing food for its journey through the gastrointestinal tract, the importance of avoiding overeating, and I don’t mean compulsive overeating, which is a condition that needs to be addressed with the help of a psychologist or psychotherapist, but continuing to eat when you feel that you are actually full. If this happens regularly, it can lead to significant digestive problems and be the gateway to some other chronic diseases.
When food is chewed and prepared as described, the feeling of fullness comes slowly and you can finish the meal in an ‘orderly fashion’. On the other hand, if you eat in a hurry, without giving chewing much importance, the feeling of fullness often comes very quickly and you become “overfed”. Moreover, if you ignore this “warning” and continue to eat, you risk seriously damaging your digestion with secondary effects on your internal organs.

In addition to chewing food well, what food consists of is also highly important. Historically, the human digestive system is adapted to both animal products, such as meat from quadrupeds, fish, poultry, shellfish and eggs, and plant products in the form of roots, fruit, berries, seeds and mushrooms. At a later stage, around 5 000 years ago, cereals and dairy products appear, to which humans have not yet fully adapted. In addition to
lactose intolerance, gluten intolerance (gluten refers to a protein found in wheat, rye and barley) is also common, despite its introduction thousands of years ago.

Here is a testimony from colleague G.S.
I started a dietary change about 4 weeks ago and, in combination with chewing food slowly, managed to lose a full 10 kg. What made the biggest difference for me was chewing food well. This was completely revolutionary for me and extremely healing for my attitude towards food. I chewed each bite for about 30 seconds and thus became pleasantly full very quickly, usually after just a few minutes. I also quickly became disinterested in eating when emotionally unbalanced as I otherwise tend to do. What I also noticed was that my abdominal swelling disappeared immediately and also my cravings (and have not
come back). My nutrient absorption has increased. I am more vital and have a more even energy level. Even my emotional imbalance has actually completely disappeared. Normally, I find it very difficult to lose weight and I have always found it easy to put on weight. I combined chewing my food well with removing carbohydrates from my diet
and all sugar. I lived on a strict diet of vegetables, fruit and protein. I was not very physically active at all during the diet period. Perhaps I could have lost more weight by also exercising. I am pretty sure of that.
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To conclude, if you compare humans to wild animals, wild animals instinctively know what is right for them to eat. Have humans lost their natural instincts or are we so numbed by mass media advertising, convenience and other factors that we have stopped thinking?
Furthermore, for some people and even for whole families, all this poses a great challenge. With the facts on the (food) table, if we make an effort to get and stay healthy, with exercise and fresh air, rest and meditation but do not seriously consider the diet, which is our fuel like gasoline and diesel in a car, much of what we try to do for our health remains rather pointless – you don’t drive your gasoline-powered car on diesel, do you?

Here are some tips on raw materials and more.

Non-toxic vegetables, fruit, etc.: To connect growers of food and food by-products, such as vegetables, root vegetables, potatoes, spices, eggs, bread, meat, fish, berries, fruit, dairy products, processed products, food crafts, mushrooms, honey, beeswax, skins, wool, etc. A Reko ring aims to create direct contact between local breeders, growers and customers. Most often, they only allow the sale of their own products.
https://hushallningssallskapet.se/tjanster/landsbygd/reko/

Äkta vara: Äkta vara is a non-profit consumer association that promotes honest food and better food quality. Food should simply contain what we expect. Äkta vara works for fewer additives and more raw materials in food. They believe that it should be easy to be a consumer. Lots of fruit is thrown away or rots away in our gardens, completely unnecessarily. Äkta vara has also created a fruit agency to
the surplus can be used for the benefit of others. https://www.aktavara.org/

Grains: Both emmer wheat and einkorn are now grown in Sweden and can be bought online and in health food stores.
Meat, natural pasture meat: Naturbeteskött i Sverige is a non-profit organization that works to stimulate increased production and consumption of certified natural pasture meat in Sweden. Natural pastures are permanent lands that are not ploughed, sown, fertilized or worked. Permanent grassland is land that has not been plowed for at least 20 years and many natural pastures are hundreds of years old.
Naturbeteskött is a certified meat produced on Swedish natural pastures and which complies with the criteria set by the Swedish Meat Association within Svenska Sigill’s quality assurance IP seal. You can order Naturbeteskött to your local store. Contact them here: https://www.naturbete.se/
1
E numbers, more about E numbers here: https://www.aktavara.org/enummer
Digestive enzymes and digestion: In order for the organism to digest food in the stomach and intestines, the food must first be digested. This process often gives the impression that the food is ‘digesting’ and is traditionally called digestion. Food digestion is now a better description. It refers to a process when a substance, such as fat, is chemically broken down into smaller components (molecules), with the help of enzymes, to pass through the walls of the stomach and intestines, absorbed into the bloodstream for further transport in the organism.
3
Fass (Pharmaceutical Specialties in Sweden), https://www.fass.se/LIF/startpage
4
The Aronia store has the water filters you need: https://aroniabutiken.se/

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