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Date: | Tue, 29 Jun 1999 14:16:07 +0200 |
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about http://www.PaleoDiet.com/losspts.txt:
Thank you Don and Ron for this informative and thorough article.
I'm allowing myself to add a few thoughts and comments, especially
concerning the eating of seeds.
>1. A diet high in phytic acid, which is found in the bran of whole
grains,
>is likely to interfere with calcium absorption. ... Probably because
grains are a
>relatively new food, from an evolutionary perspective, it appears
that we
>have not yet developed digestive tracts which can break down these
phytates (3).
We, or some of us have developed the phytase enzyme which can break
the
antinutrient phytic acid into phosphor and the vitamin myo-inosit.
But maybe not all and not enough.
So, eating cereals (grass seeds containing phytic acid) may be kind
of an art
which had beed developped in the beginning of its usage and which
ins't
known or mastered anymore.
Today's "bread" and cakes and all the flour stuff is seldom ever
going through
germination processes which have been usual a few years back.
Primary preparing technology of grains is: sprouting or soaking them.
Sprouting multiplies the vitamin contents while the grain
developes to a small plant.
And sprouting and germination activates the plant's own phytases.
If someone remembers the bread-preparing instruction in the Essene
Evangelium --
there the bread has to be soaked... and not cooked.
>2. A high sodium diet may also interfere with calcium absorption.
Some
>researchers believe that dietary sodium levels were extremely low in
the
>past, compared to modern diets (4)..
I've wondered why we sometimes are so much fond of eating salt.
My mother's idea is, that salt has the ability to bring the body more
to the
alcaline or "yang" side. Anyway both, cereals as well as meats seem
to
generate a hunger for salt - at least for me.
On the other hand raw vegetables and fruit don't.
>5. While the modern diet, in the western world, usually contains
ample
>calcium, it may offer inadequate magnesium. Studies of our
ancestors'
>pre-agricultural diets indicate that magnesium was probably consumed
at
>about a 1:1 ratio with calcium (8). Thus, that would be the
approximate
>ratio our bodies evolved with. As the Ca:Mg ratio is 12:1 in dairy,
those
>consuming this much vaunted source of calcium might only experience
the
>equivocal benefit that is reported in the medical literature(9). The
Ca:Mg
>ratio in post-agricultural diets is about 4:1 (10). ...
The highest Mg contents again are predominately in cereal grains
and other seeds as nuts. Some green vegetables follow on.
How could we ever reach adequate ratios and amounts of calcium and
magnesium
without supplementing, when avoiding the plants which naturally have
plenty.
>6. While there is no evidence that high meat consumption is
detrimental,
>as long as there are adequate minerals in the diet,.....
Thats Cordaines proposition: high protein has a high calcium need.
Paleolithic humans had heavy bones so they *must have* eaten adequate
minerals
with the rest of their diet. (Or that it was less protein as
suspected).
I'm fully d'accord with your suggested strategies except that i'd
like to exploit the
seed's vitamin potential by adequate preparation.
regards
Amadeus
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