Saturday, May 12, 2007

Nutrition In Recovery: By David Jones

Recorded on Sabbath, May 12, 2007

Part I: Nutrition In Recovery by Senor David Jones

"... I was forced to take my health into my own hands..."
Part II: Nutrition In Recovery

"...I am raising my conscious contact with my higher power..."
Part III: Nutrition In Recovery: By Senor Jones

"My mission statement today is to become one with the universe and help as many others as I can..."
Part IV: Nutrition In Recovery

"... you will get better! I can guarantee you that!"
Part V: Nutrition in Recovery by David Jones {Five of Five}

"... I had insomnia for three years..."

Optimal health and well being require that carbohydrates, fats, protein, vitamins, minerals and other micronutrients be supplied to the body in adequate and balanced amounts. These macro and micronutrients are vital for normal organ development and functioning, for cell reproduction, growth, and maintenance; for high energy and working efficiency; for resistance to infection and disease; and for the ability to repair bodily damage or injury. No nutrient works alone; each is dependent on the presents of others for its best effects.
Although everyone needs the same nutrients, each individual is different in his or her genetic and physiological make up and therefore individual quantitative nutritional needs differ. Prevention is the wisest strategy in keeping healthy by getting periodic health checks, eating a nutrient-dense diet, exercising regularly, and reducing or managing stress.

The foods eaten by humans are chemically complex. They must be broken down by the body into simpler chemical forms so that they can be absorbed through the intestine walls and transported by the blood to the cells. There they provide energy and the correct building materials to maintain human life. Digestion is a series of physical and chemical changes by which food, taken into the body, is broken down in preparation for absorption from the intestinal tract into the bloodstream. These changes take place in the digestive tract, which includes the mouth, pharynx, esophagus, stomach, small intestine, and large intestine.
Beginning in the mouth, chewing breaks down large pieces of food into smaller pieces. Food that is masticated well allows for more complete enzymatic action. If left in chunks, food that passes into the stomach and intestine will likely remain undigested, as enzymes are only able to work on the surface of these larger particles.

The enzyme that is secreted in the mouth from the salivary glands is Ptyalin, which is necessary for the breakdown of carbohydrates. Ptyalin breaks the starch chain into smaller sub chains. Certain links of a fibrous nature cannot be broken and their components are left inaccessible to the body. The masticated food mass passes back to the pharynx under voluntary control, but from there on, through the esophagus and into the stomach the process of movement is carried on by peristalsis, a slow wavelike motion occurring along the entire digestive tract.

As there are no enzymes released in the stomach for further starch digestion, ptyalin continues to work if an alkaline condition remains. Division into simple sugars occurs later in the small intestine where the pancreas secretes the enzyme Amylase.

The stomach has six different glands, and the most important substances they secrete are Hydrochloric Acid (HCl) and a number of enzymes, including Pepsin, which digest protein. These enzymes need an acid environment in order to break the amino acid bonds. The stomach actually begins secreting HCl and other enzymes while protein food is still being chewed, as the body reacts to the sight and taste of the food. The first stages in the digestion of protein can take several hours after which the partially digested food passes into the small intestine where further breakdown of the amino acids takes place as the pancreas secretes the enzyme Protease. Experiments with animals have shown that the stomach has a built in timetable for gastric secretion. When bread, which contains both carbohydrate and protein, is swallowed, little HCl is released at first while a large amount of pepsin keep the climate in an alkaline condition and allows ptyalin to continue digesting the starch. Meanwhile the pepsin begins to work on the protein. It was also discovered that food arranged in the stomach remain in the order they are eaten even while the contents are being churned; and liquids consumed while food is in the stomach pass around the food mass and pass into the small intestine.

Liquid alone leaves the stomach rather quickly unless it is a thick mixture or puree. Fruits are next, then vegetables, unless eaten with fat or sauces, followed by starches, and then starches mixed with legumes or meats because of the added protein content. Fats take the longest and slow emptying of the stomach if combined with any other food. Stimulants such as coffee, tea, and strong spices can hasten emptying time of the stomach and may also affect digestion by irritating the stomach walls. Certain food additives and excess salt may have the same effect.

Cells in the stomach also secrete mucus. Mucus inhibits the gastric acids from digesting the stomach itself. The mucus constantly flows across the surface of the stomach to maintain the acid and enzyme balance. Too much acid can result in an irritated or ulcerated stomach. Over abundance of mucus, however, can encourage bacterial growth because gastric acid is necessary to keep the intestinal tract free of bacteria. It is estimated that nearly half of the population may be deficient in HCl, especially the elderly.

After 1 to 4 hours, depending on the combination of food ingested, peristalsis pushes the food, now in the liquid form of chyme, out of the stomach and into the first part of the small intestine through a valve called the Duodenum. The pancreas secretes proteolytic enzymes in varying proportions depending on what kind of food is present. If there is any fat, bile, which is produced by the liver from cholesterol, is released from the gallbladder where it has been stored. Bile disperses the fat globules into small droplets so that the pancreatic enzyme Lipase can break them down into fatty acids.

If bile contains large amounts of cholesterol, crystals or stones can form in the gallbladder. The crystals obstruct the flow of bile into the small intestine and inhibit fat digestion. Cholesterol levels rise, and if the stones become so large they completely block the bile ducts, pain results. After the bile salts are finished they are transported out of the body through the elimination tract. Quick exit time through bowel action decreases the amount of cholesterol that remains in the body as bile salts. If contents of the bowel move more slowly, the cholesterol can be reabsorbed and recirculated in the system.

Food molecules continue to be broken down as they move along the remaining 20 ft. or so of the small intestine, which is lined with millions of finger like projections called Villi that give a fur like appearance. These villi contain microvilli, which greatly increase the surface area available for absorption. Nutrients are absorbed by the villi and carried through there tiny blood vessels into the bloodstream. Normally, the villi act as a filter and barrier for undesirable and harmful elements by preventing their absorption. However this defense mechanism can be compromised and weakened by a number of conditions including chronic irritation from harsh stimulants, undesirable microbes, pharmaceutical and recreational drugs, pesticides used on foods, and other environmental pollutants.

Once the nutrients have been transported into the blood stream they are ushered into a large vain called Portalvein, which flows into the liver and braches out into numerous capillaries. From this blood, cells in the liver begin to filter out the nutrients, processing them either to be sent to cells in the rest of the body or to be stored in the liver for future use. Amino acids are reformed into new protein configurations and re-released into the blood. Sugars that are not needed by the body at the moment are hooked together to create huge storage molecules called Glycogen. When the liver is in a healthy condition, sugars are readily processed then released or stored while sugar content of the blood remains at a constant level. If the liver is not functioning properly, however, sugars may not be modified appropriately and can flood into the blood stream unprocessed.

The liver not only processes nutrients but also must detoxify all the harmful substances the villi where unable to prevent from being absorbed into the blood stream. Other situations that can tax the liver considerably include over eating and eating foods that are refined. Refined foods are missing the nutrients they need to be properly metabolized. If the liver can no longer filter and cleanse the blood, or properly metabolize nutrients, or take care of its own health, it is because liver cells are damaged or begin to die. Liver damage is not easily detected by conventional testing and its condition may not be known until its condition becomes apparent through illness. Symptoms may range from headache, diarrhea, constipation, food sensitivities, flatulence, sleeplessness, and aching joints, to Cirrhosis and Hepatitis.

On the lower right hand side of the abdomen, the small intestine ends and the large intestine, or colon, begins via the Ileocelal valve. The colon is mainly for elimination and contains a thriving population of bacteria. Most nutrients have been removed what remains is fiber and water, which is soon absorbed. Bacteria, while simultaneously feeding on the food mass, begin to break down the tough fiber molecules, creating an appropriate texture for elimination.

The kinds of bacteria found in the colon determine what effects the last stage of digestion will have on health. A predominance of beneficial bacteria will protect the lining of the intestinal tract from damage and irritation or infection that can be caused by undesirable bacteria, and will detoxify or neutralize any harmful substances. A diet that includes plenty of whole grains, legumes, fruits, vegetables, and fermented products like miso, soy sauce, and yogurt or acidophilus encourage growth of these beneficial bacteria. They in turn exert their considerable influence in keeping the colon in a healthy and vibrant condition.

This information was obtained from the 2001 Nutrition Almanac

Nutrition Almanac, Fifth Edition
By Dunne, Lavon J.
Three million-copy bestseller

Trusted for 30 years, the Nutrition Almanac has supplied accurate, up-to-date, factual information to a generation of health-conscious people.


Offering reliable information on the latest scientific discoveries, and numerous handy charts and tables, this brand new edition of the Nutrition Almanac makes it so easy for you to find the facts you need for good health. It's your best buy for healthy living!


Learn what vitamins and minerals can do for your body and mind
Discover rich sources of vitamins and minerals in foods at your supermarket
Fight disease, boost immunity, and slow the effects of aging with scientific information on nutrient benefits
Optimize your nutritional status with tools in this book
Find out which food ingredients and additives to avoid
Evaluate supplement, herb, and vitamin fads with solid facts
learn what works and what's a waste
Get practical information on treatments from acupuncture to sound therapy
Find more nutrition data, including newly released RDAs, calcium charts, and calorie figures for more activities
Get trustworthy diet, health, and exercise information that can help you feel better every day of your life


* Enhancing health
* Preventing disease
* Extending life
* Boosting immunity
* Increasing energy
* Elevating mood
* Controlling weight
* Improving digestion
* Bettering sports performance
* Relieving symptoms

The nutrition information you need!

DOI: 10.1036/0071389326

Mouse over the Digital Object Identifier (DOI) to learn more about this book or related books published by McGraw-Hill.

Author Biography

Lavon J. Dunne (Santa Fe, NM) was the author of the well-received third edition of Nutrition Almanac.

Nutrition Almanac, Fifth Edition
Author(s): Dunne, Lavon J.
ISBN: 0071389326
DOI: 10.1036/0071389326

Format: eBook, 404 pages.
Pub date: 15 Aug 2001
Copyright: 2002
$19.95 US
Product Line: McGraw-Hill Professional

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