nacci-food-nutrition

Chapter 1.d: VITAMINS
We eat food because we are hungry and, instinctively, we prefer a certain type of food rather than
another one.
The SMELL and TASTE of what we eat are important themselves, but very often we underestimate
them because of visual appearance. A beautiful apple will look better than another one for us, but
then we will notice that the beautiful, shiny and colourful apple is totally TASTELESS.
Then, what is “TASTE”
Essentially, “TASTE” is the I.D. of the food we are eating, and it often tells us which and how
many “vitamins” are contained in it. If food is warmed up, cooked or left for a long time, it will lose
its “vitamins”.
The amount of “vitamins” varies from 15,000 to 30,000. Vitamins are the basis of our health.
The human race has always been tormented by diseases in the past. History calls some of them
“incurable diseases”; in fact, they were defeated by simple vitamins.
I will name here the GREAT “incurable” diseases:
Scurvy (variable death rate, defeated by vitamin C);
Pellagra (death rate 97%, defeated by Niacin or vitamin B3);
Pernicious anemia (death rate 99%, defeated by vitamin B12 and folic acid);
Beriberi (death rate 99%, defeated by Thiamine or vitamin B1).
If we consider cancer a chronic-degenerative metabolic disease, cancer itself could be defeated by
using great quantities of natural vitamins, among which the most important would be vitamin B17
(SEE Chapter 7).
30,000 lost VITAMINS...
Just as for monkeys, millions of years ago the human race lost the capability of synthesizing many
vital substances that could be found in fresh fruit and vegetables in African forests. These
substances are essential for life and are nowadays called “vitamins”: they are dozens of thousands,
and most of them are still being studied…
The human species is similar to apes but it is different from a phylogenetic point of view, as the
number of chromosomes is different (46 and 48 respectively: this would exclude direct descent).
Moreover, for millions of years both populations of hominids lived near a source of fresh water and
ate almost exclusively raw vegetables, fresh and dried fruit, wholemeal seeds, fish, and small
quantities of meat ( 1288 ). If we consider all this, we can theorize that human biochemistry, too, has
lost the intracellular mechanisms that were typical of prosimians and their most phylogenetically
similar ancestors. Thus, humans ended up losing the ability to synthesize complex anti-oxidant
enzyme chains that are typical of DNA repair systems.
From an evolutionary point of view, losing their ability to synthesize key-enzymes for intracellular
repair processes was an advantage. Indeed, it allowed saving enzymes for synthesis and for
biochemical energy: nature made thousands of anti-oxidant and intracellular repair substances
available in food, substances that we now call "vitamins"......
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