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Attention! Find out how are cancer and starch
Attention! Today, starch is the killer number 1?
Oncology and starch, are somehow connected? Why in the Baltic States and Belarus more than any other population prone to cancer and diseases of the endocrine system?
There are places in Ukraine and Russia is much worse environmentally, where industrial dirt more than clean land, but there is a level of disease below...
It turns out that the potato became the "second bread" throughout Europe and the former Soviet Union, and it becomes clear that the issues are more than relevant.
Just digest the starches the body can not, for this to happen a huge number of chemical reactions to convert complex starch into simple sugars that only knows them and knows how to metabolize body.
Conversion of starch in the body is mainly aimed at meeting the need for sugar. And technology the conversion of starch into digestible simple sugars are not only complex, time-consuming, but is considerably stretched in time (from 2 to 4 hours). It requires huge energy consumption and biologically active substances (vitamins b, B2, B3, PP, C, etc.). Without adequate amounts of vitamins and minerals (and who of us has enough?) starch is practically not absorbed: ferments, rots, poisons, clog the capillary network.
The starch — substance is practically insoluble in any known solvents* It has only the property of colloidal solubility. The study of colloidal solutions of starch showed that the solution it does not consist of individual molecules of starch, and the primary particles — micelles involving large numbers of molecules.
In the starch contains two fractions of polysaccharides: amylase and amylopectin dramatically different in properties. Amylase in starch 15-25%. It dissolves in hot water (80° C), forming a transparent colloidal solution.
Amylopectin is 75-85% starch grains. Thus, when exposed to starch hot water forming a solution of amylase, which is highly condensed swollen amylopectin. The resulting thick and viscous mass-mass is called paste. The same paste is formed and in the gastrointestinal tract. And the finer ground flour, which is baked our bread, pasta, etc., the better the paste glues! It glues, clog suction microvilli of the duodenum and underlying regions of the small intestine, turning them off from the digestive system first partially, and then almost completely.
That is where lies the cause of poor assimilation of vitamins and minerals. Inadequate absorption of iodine (starch makes it almost indigestible) leads to many diseases (including cancer), but the specific disease is hypothyroidism, there is insufficient thyroid function. And the reason is the same — "swamping" starches (and other toxins) connective tissue growth of the thyroid gland.
In the colon this mass of starch, obezvozhivani, take a strong liking to the walls of the colon, forming a fecal stones. These long-term deposits off, literally, work (primarily blood supply) of the organs, which provides Pete*comparative substances specific site of absorption in the colon. The stones block the absorption of the body receives the nutrients he first withers, then atrophies and becomes ill.
Disturbed microflora of the large intestine, its acidity, its ability to produce essential amino acids. Previously, it was generally believed (and indeed, still, many doctors think), not*interchangeable acid is only in animal protein (i.e. meat) and therefore it simply must have, to die.
This medical myth easy to refute many of the "uncivilized" tribes who do not consume meat (and even our raw foodists and vegetarians). The colon is able to produce these essential acids itself, if it as not to bog boiled starches. And we eat them a hundred times more than they need and much more than can process and digest. It's a disaster for the body.
Undigested starch entering the bloodstream, clog the smallest, the main blood supply — capillary (his 80% ). It blocks nutrient absorption at the cellular level in virtually all organs, makes loose connective tissue, whereby it loses the ability to perceive and transmit the cell information in the "best" case, distorting, disorienting whole organs and systems.
In addition, in bakery products and in the cooking process (fried potatoes, potato casseroles, potato chips, Lithuanian dishes: dumplings, sausages vedrai, Kugel, etc.) is a chemical compound of fats from polysaccharides.
Now be careful, dear readers! During digestion, polysaccharides are broken down in the stomach, and fats in the duodenum, so the digestive juices of the stomach is unable to break down the polysaccharides that are connected to the fats. Once in this form, in the intestine, they form toxic compounds with catastrophic consequences for digestion and health in General. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: www.facebook.com/fruktoedi/posts/332442380277066:0
Oncology and starch, are somehow connected? Why in the Baltic States and Belarus more than any other population prone to cancer and diseases of the endocrine system?
There are places in Ukraine and Russia is much worse environmentally, where industrial dirt more than clean land, but there is a level of disease below...
It turns out that the potato became the "second bread" throughout Europe and the former Soviet Union, and it becomes clear that the issues are more than relevant.
Just digest the starches the body can not, for this to happen a huge number of chemical reactions to convert complex starch into simple sugars that only knows them and knows how to metabolize body.
Conversion of starch in the body is mainly aimed at meeting the need for sugar. And technology the conversion of starch into digestible simple sugars are not only complex, time-consuming, but is considerably stretched in time (from 2 to 4 hours). It requires huge energy consumption and biologically active substances (vitamins b, B2, B3, PP, C, etc.). Without adequate amounts of vitamins and minerals (and who of us has enough?) starch is practically not absorbed: ferments, rots, poisons, clog the capillary network.
The starch — substance is practically insoluble in any known solvents* It has only the property of colloidal solubility. The study of colloidal solutions of starch showed that the solution it does not consist of individual molecules of starch, and the primary particles — micelles involving large numbers of molecules.
In the starch contains two fractions of polysaccharides: amylase and amylopectin dramatically different in properties. Amylase in starch 15-25%. It dissolves in hot water (80° C), forming a transparent colloidal solution.
Amylopectin is 75-85% starch grains. Thus, when exposed to starch hot water forming a solution of amylase, which is highly condensed swollen amylopectin. The resulting thick and viscous mass-mass is called paste. The same paste is formed and in the gastrointestinal tract. And the finer ground flour, which is baked our bread, pasta, etc., the better the paste glues! It glues, clog suction microvilli of the duodenum and underlying regions of the small intestine, turning them off from the digestive system first partially, and then almost completely.
That is where lies the cause of poor assimilation of vitamins and minerals. Inadequate absorption of iodine (starch makes it almost indigestible) leads to many diseases (including cancer), but the specific disease is hypothyroidism, there is insufficient thyroid function. And the reason is the same — "swamping" starches (and other toxins) connective tissue growth of the thyroid gland.
In the colon this mass of starch, obezvozhivani, take a strong liking to the walls of the colon, forming a fecal stones. These long-term deposits off, literally, work (primarily blood supply) of the organs, which provides Pete*comparative substances specific site of absorption in the colon. The stones block the absorption of the body receives the nutrients he first withers, then atrophies and becomes ill.
Disturbed microflora of the large intestine, its acidity, its ability to produce essential amino acids. Previously, it was generally believed (and indeed, still, many doctors think), not*interchangeable acid is only in animal protein (i.e. meat) and therefore it simply must have, to die.
This medical myth easy to refute many of the "uncivilized" tribes who do not consume meat (and even our raw foodists and vegetarians). The colon is able to produce these essential acids itself, if it as not to bog boiled starches. And we eat them a hundred times more than they need and much more than can process and digest. It's a disaster for the body.
Undigested starch entering the bloodstream, clog the smallest, the main blood supply — capillary (his 80% ). It blocks nutrient absorption at the cellular level in virtually all organs, makes loose connective tissue, whereby it loses the ability to perceive and transmit the cell information in the "best" case, distorting, disorienting whole organs and systems.
In addition, in bakery products and in the cooking process (fried potatoes, potato casseroles, potato chips, Lithuanian dishes: dumplings, sausages vedrai, Kugel, etc.) is a chemical compound of fats from polysaccharides.
Now be careful, dear readers! During digestion, polysaccharides are broken down in the stomach, and fats in the duodenum, so the digestive juices of the stomach is unable to break down the polysaccharides that are connected to the fats. Once in this form, in the intestine, they form toxic compounds with catastrophic consequences for digestion and health in General. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: www.facebook.com/fruktoedi/posts/332442380277066:0
