Instinctive nutrition by Severen L. Schaeffer

By Severen L. Schaeffer


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Sample text

Once we have tossed them with salt, pepper, oil, vinegar or the complex chemical compounds sold in strangely shaped bottles bearing exotic names, we will not. Frozen food also creates a problem. When water freezes within the cells of a food, it expands and among other things, breaks down the cellular membranes. So-called "fresh frozen" fruits and vegetables may have been fresh before they were frozen — but they certainly no longer are when they're thawed. Most will have lost a good part of their smell and taste.

Countless "natural" products are on the market, even in vending machines. Some are said to be more natural than others. So-called "biological" produce, for example, is thought to be more natural than foods grown with chemical fertilizers. It is also widely believed that "natural" = "good for you". Let us wonder about this. First of all: what food is "natural" for mankind as a species? , innately) carnivorous, ichthyvorous, omni-vorous, fructivorous, vegetarian or something else? There are numerous schools of thought on this subject, some of them of a religious nature, others philosophical, yet others claiming to be founded on scientific enquiry.

It is unfortunate that no distinction was made by the experimenters between original food and denatured food, for the beforeand-after differences would have been even more pronounced — a contention you can verify for yourself. There is one necessary inference the researchers did not explicitly draw from the results of the experiment, possibly because it seemed obvious: the attractiveness or repulsiveness we experience when smelling a food depends on our body's biochemical state. We will not be attracted to a smell when our chemistry has "shut the door" on it.

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