Refrigeration Destroying our Health?
There is evidence
that refrigeration may contribute strongly to the destruction of glyconutrients
in green leaf vegetables.
special sugars which are necessary for many functions inside and between cells
(besides burning for energy). There are 8 or more of these necessary sugars and
the body can manufacture them by endogenous synthesis provided it is healthy and
Along with endogenous
synthesis, glyconutrients from food or supplements contribute strongly to provision
of the necessary sugars for glycosylation. Glycosylation is the process of attachment
of the necessary sugars to proteins. It has been estimated that 60% of protein
in the body is glycoprotein. Glycoproteins are the medium by which cells communicate
with each other.
between cells is essential for effective information processing in the immune
system, for effective anti-adhesion of pathogens, for effective adhesion of hormones,
for effective function of tissues, for effective structure of tissues, for effective
repair of tissues, and for effective expression of genes.
It is interesting to
note that many diseases such as auto immune diseases and cancers have become much
more prevalent in conjunction with the widespread introduction of refrigeration
in the twentieth century.
Sucrose is not
one of the necessary sugars for glycosylation of proteins. When plants are exposed
to cold they change their carbohydrate metabolism to create lots of sucrose in
order to survive freezing. This is evidenced by the following quotations from
Thus, development of Arabidopsis leaves at 5 degrees C resulted
in metabolic changes that enabled them to produce and accumulate large soluble
sugar pools without any associated suppression of photosynthesis or photosynthetic
gene expression. These changes were also associated with enhanced freezing tolerance.
We suggest that this reprogramming of carbohydrate metabolism associated with
development at low temperature is essential to the development of full freezing
tolerance and for winter survival of over-wintering herbaceous annuals. (extract
(Development of Arabidopsis thaliana leaves at low temperatures
releases the suppression of photosynthesis and photosynthetic gene expression
despite the accumulation of soluble carbohydrates. Strand A, Hurry V, Gustafsson
P, Gardestrom P. Department of Plant Physiology, University of Umea, Sweden. Plant
J. 1997 Sep;12(3):605-14.)
Quotations from another
There was a shift in the partitioning of carbon from starch and
toward sucrose (Suc) in leaves that developed at 5°C. (extract from abstract)
Leaves of Arabidopsis that develop at 5°C greatly increase
their expression of SPS and cFBPase in the Suc-synthesis pathway in the cytosol
but not in the starch-synthesis pathway in the plastid (Strand et al., 1997).
Marked increases in the SPS activity have also been reported for spinach (Guy
et al., 1992; Holaday et al., 1992), for winter cultivars of oilseed rape and
wheat (Hurry et al., 1995b), and rye (Hurry et al., 1994) after prolonged exposure
to cold. The increased expression and activity of Suc-synthesis enzymes correlates
with an accumulation of sugars in leaves at low temperature. It has been proposed
that high sugar levels might be important for cryoprotection (Santarius, 1982;
Anchordoguy et al., 1987; Carpenter and Crowe, 1988). However, there is no direct
evidence that the increased sugar levels are due to increased synthesis and not
just to a passive response to the inhibition of growth and phloem transport. It
is also not clear whether the increased activities of the enzymes leading to Suc
merely counteract the direct inhibitory effect of low temperature (see above)
or whether they actually lead to increased Suc synthesis.
Higher levels of sugars, especially Suc, may be necessary in the
cytoplasm not only to maintain export and provide cryoprotection but possibly
also to help mechanize a selective increase in the cytoplasmic volume. Investigations
of plants with altered levels of sugars will test these ideas.
(Acclimation of Arabidopsis Leaves Developing at Low Temperatures.
Increasing Cytoplasmic Volume Accompanies Increased Activities of Enzymes in the
Calvin Cycle and in the Sucrose-Biosynthesis Pathway. Åsa Strand*, Vaughan
Hurry, Stefan Henkes, Norman Huner, Petter Gustafsson, Per Gardeström, and
Mark Stitt. Plant Physiol. (1999) 119: 1387-1398)
Sucrose solutions are
used to reduce damage to freezing tissue resulting from ice crystal formation.
The simplest solution for preventing freezing damage in routine
histological specimens, which are to be sectioned in a cryostat, is probably to
cryoprotect the fixed material before plunging in liquid nitrogen. Tokuyasu has
shown that sucrose solutions that are over 1.6 M can be frozen by immersion in
liquid nitrogen without ice crystal damage. (http://www.biotech.ufl.edu/EM/data/freeze.html)
Glyconutrients are non-starch
polysaccharides - they usually contain more than ten of the necessary sugar molecules;
for example xylose, arabinose and mannose. Like starch these can be broken down
and converted to sucrose. In view of the importance of freeze-tolerance to plants
this seems likely to occur and should be investigated as a matter of urgency.
If refrigeration is
contributing to the loss of glyconutrients from plants and contributing strongly
to increasing rates of cancer, autoimmune, and other diseases, massive action
must be taken.
1. It is necessary for
people who do not have access to unrefrigerated, fresh fruit and vegetables to
take glyconutrient supplements.
2. The structure of
supply of fruit and vegetables must be encouraged to evolve in order to provide
delivery of fresh fruit and vegetables without refrigeration.
Sapoty Brook, Dec. 2005.
Problems with a raw food diet
Mar 2006 A
Letter to a Student:
named Christina asked me what are the problems with a raw food diet.
The Problems with the Raw Food Diet that come to my mind right now are:
1. It is difficult for people who have been brought up on a cooked food diet to
eat a stable long-term raw diet because they have to go against lots of childhood
conditioning. Most people have enough personal problems without having to take
on a whole new set of psychological goals and they prefer to seek comfort in the
food of their childhood.
2. It is also difficult
for most people because they are living amongst a whole society that revolves
around cooking: advertising, packaged food, restaurants, social gatherings, you
name it! Most people have not got the fortitude to be different and stand against
the masses for what they believe is right. Most people are just struggling to
be accepted by their peers and elders.
3. It is also difficult for most people because they are addicted to the sugar
rush of high GI foods such as bread, cereal, biscuits, cakes, etc.
4. It is confronting for many people who have learnt how to cook, and pride themselves
on their ability to prepare beautiful looking and smelling meals of destroyed
5. It is disturbing for overweight people because they often cannot attract enough
attention and physical pleasure from other people so they have a higher need to
seek pleasure in eating, and overeating, high GI foods, which then increases their
weight. (This need to excessively seek pleasure in eating can also result from
living in denatured, unaesthetic, and alienating city environments.)
6. It is demanding for people who were not breast fed until they voluntarily gave
it up, because they have a deep sense of oral and sensual deprivation and use
food to try to satisfy it.
7. It is perplexing for people who do not understand pre-history, biology, and
evolution because they find it hard to accept that humans have only conducted
agriculture and eaten cooked grain-based diets for a small part of their time
on Earth. Religions teach that bread is the staff of life.
8. It is difficult for a person to learn how to eat raw food in a way that will
not create cravings or deficiencies because there are not enough people who really
know how to do it properly and the information on how to do it is buried amongst
a load of fanciful mystical bullshit. People have a strong need to mystify things
they don't really understand. People attempting a raw food diet without training
often go low in kilojoules, sodium, calcium, iron, EFA's etc because they do not
know how to do it right.
9. It is challenging for boys and men to eat a fruit based (50-70%) diet because
of the macho culture that believes eating fruit is "sissy" and salads
are "rabbit food". Expressions like "He is a fruit cake",
"He is going bananas", "He is a nut case", "He is a bit
of a vegetable", and "She is a sweetie", "She is a real peach"
all serve to turn many insecure or homophobic men off eating raw food with the
association with homosexuality, weakness, and femininity (and insanity).
10. Many people have learned to get their stimulation from alcohol, cigarettes,
coffee and tea, to which they are physically addicted. They need this strong stimulation
because they eat a heavy grain/meat based diet which drags them down emotionally
and physically. These people find it very difficult to transition to a raw diet
because eating a good raw diet provides lots of stimulation. Because they are
still having their original stimulants, they get over stimulated and cannot handle
it. So a transition to raw requires drastic reduction of addictive stimulants
as well as stodgy foods simultaneously.
So the problem with the raw diet is that it is too difficult for most people to
There is also the problem that many people who turn to a raw food diet are also
motivated by the "thou shalt not kill animals" belief system. This brings
the key long-term serious health issue of low vitamin B12. These people bring
the raw food diet into disrepute because they cause themselves harm. There is
less (but increasing) support in the raw food movement for people who want to
eat 150 g of flesh (raw or cooked) once a week to keep their B12 level in the
All foods, including fruit, veggies, and nuts, are becoming increasingly deficient
in vitamins and minerals because our sewage and kitchen scraps are not being composted
and returned to the soil the food was harvested from. So this a problem with with
the raw food diet as well as every other diet.
All foods, especially non-organically grown foods, are becoming increasingly polluted
by toxic chemicals which are spreading around the planet. This is less of a problem
for people who eat less animal foods because animals tend to concentrate those
toxins in their bodies. But it is still a problem even for raw food eaters.
All foods which are green harvested and/or refrigerated are likely to be deficient
in glyconutrients. This can contribute to poorly glycosylated proteins in the
body and a subsequent reduction of functionality of all body systems.
Some special foods may need to be added to a raw food diet to provide adequate
supplies of plant hormones. Cooked food diets are also usually low in plant hormones,
which are the building blocks of human hormones.
I hope that helps.
06 June 2006 (666 watch out!)
an interesting program on ABC Radio National titled 'Cracking the century'
- Healthy ageing part one.
that stood out for me was when the interviewer asked 105 years old Suzie Scullard
about her diet:
Most things, I like vegetables, not too much meat, I like fruit, any fruit I like.
passed straight on to other questions... does not compute, therefore ignore?
Here are a
couple of other interesting comments:
[Regarding psychological traits of centenarians]... they tend to score low so
far in the sample we have of really only 30 people, so we really have to expand
this. But people who score low in neuroticism means that they tend not to dwell
on things, they tend not to internalise things that might be stressful, rather
they are able to let go. It doesn't seem so much important of whether they've
been exposed to a lot of stress that matters but how they manage the stress.
[Regarding why seven times more women reach the century] ....I think one of the
possibilities, a little controversial and a little bit out there is that women
menstruate compared to men for 30/40 years and the result is that they become
iron deficient. And it turns out in the basic biology of ageing that iron is critical
for our cells' ability to produce these very nasty molecules called free radicals,
they are very highly reactive, they glum into our cell membranes and our chromosomes
and DNA and render them less able to function. And may play a very important role
in the basic biology of ageing.
Well it just
may be that by having less iron you may produce fewer of these free radicals.
It's a pretty simplistic theory but there've been studies of populations that
are either vegetarian or don't eat red meat, which is really the source of iron
on our diet, and lo and behold they've about a 20% reduced risk for vascular disease.
And there's been some studies of men who donate blood, kind of our way of menstruating,
who donate blood on a regular basis become iron deficient and lo and behold they
have a 20% reduced risk of vascular disease as well. So I think it's a pretty
interesting theory and one that we have yet to investigate a bit further.
take up Cookilling!
turn to wash up darling.
Quick Food Movement
The Slow Food Movement
has got it all wrong! Killing food, mangling molecules, as profoundly as possible
by cooking for hours is not my idea of healthy.
We all love spending hours
chopping, mixing, grinding, blending, pouring, and washing, rinsing, drying, stowing.
Yeah, right. This ideology comes out of a twentieth century paradigm where CO2
and H2O were not an issue.
Hey how about the rest
of us who eat to live! We don't want to spend hours in a kitchen. We want to get
on with life: create, design, build, play, explore, buy, sell, serve, work, exercise,
sleep, and make love. The time has come for us Quick Foodies to stand up and be
You are eligible to call
yourself a quick foodie if:
1. You value time and want
to spend your time living; not cooking, eating, and cleaning up.
2. You stay away from kitchens
as much as possible and consider they should be transformed into a spare room.
3. You know that 70% of
disease is caused by bad food choices and try to eat food as it comes in nature
with minimal interference: predominantly raw.
4. You minimise your use
of cutlery and crockery and dishwashing and know that a lettuce leaf makes an
excellent edible plate.
5. You like a meal in a
peel and know that the best carbs come with fibre in fruit, not w-holy
6. You like to use nature's
resources efficiently and get your protein predominantly from vegetables, nuts,
7. You know that traditional
medicine is just that: traditional, archaic, largely superstitious, and clueless
when it comes to raw food.
8. You know that modern
medicine is not a science, it is an industry, it often creates more disease than
it cures; and you prefer diagnosis to prescription, and prevention to disease.
9. You acknowledge that
you are a member of the primate family and that any cultural pretence, including
cooking, is irrelevant if it is anti-survival.
A weed that covers huge areas of Australia has increasingly addicted
so many people that it is almost impossible to find anyone whose life
has not been affected by it.
This weed originated in Papua New Guinea and has insidiously invaded
the entire world with it's addictive poisoning. More people are dying
from this addiction than any other. Watch out, you could be it's next
The symptoms of poisoning are initially subtle: a tendency to
accumulate fat around the waist, energy swings, and over-eating.
Meanwhile layers of goo are being deposited in your arteries. A few
years down the track, and death or disability can strike at any
moment. That's when a chunk of goo blocks the blood supply to your
heart, brain, kidney, or elsewhere.
We must rid ourselves and our community of this deadly drug. We must
stop the dealers spiking our food with it, and the growers spreading
their seeds of destruction. We must take back our health and rid the
world of sucrose cane!