Activities of Refining in the Digestive Tract
After we have eaten, food is subjected to various breaking-down activities
and processes. [1] These processes start in the mouth by
chewing – that is, by physical breakdown –
which enables transformation of food from whatever shape and texture it had
before into a soft consistency. After this the food is swallowed and proceeds
into the stomach.
Food is also subjected to multiple
chemical breaking-down processes. These are facilitated through the excretion
of the digestive juices. On average we excrete seven litres
of digestive juices per day:
- In the mouth about 1.5 litres of saliva
- In the stomach about 2 litres of gastric juice
- In the duodenum
about 1.5 litres of intestinal juice, 1.5 litres of pancreatic juice, and 0.5 litre of
bile
In these digestive juices three different types of
enzymes are present:
- Amylases: enzymes that enable the breakdown of carbohydrates
- Proteases: enzymes that enable the breakdown of proteins
- Lipases: enzymes that enable the breakdown of fats
Carbohydrates are subjected to three stages of chemical breakdown:
- In the mouth through the action of salivary amylase (ptyalin)
- In the stomach, continuing the amylase activity initiated in the mouth
- In the duodenum through the action of amylases secreted by pancreas
The outcomes of these processes are
glucose and other simple sugars.
Proteins are subjected to two stages of chemical breakdown:
- In the stomach through the action of various protease enzymes
- In the duodenum through the action of proteases secreted by the pancreas
The outcomes of these processes are
amino acids.
Fats are subjected to one stage of chemical breakdown:
- In the duodenum through the combined activity of bile and lipases secreted by pancreas.
The outcomes of this process are
fatty acids and
glycerol.
The final outcome of all these activities is chyme.
Besides simple sugars, amino acids, fatty acids and glycerol, it contains water,
dissolved minerals, and any undigested substances, of which the majority is plant fibre.
In the small intestine, as the
chyme moves along, the individual
nutrients (simple sugars, amino acids, fatty acids, etc.) are selected
and absorbed into the body. The rest (so-called waste material) moves
into the large intestine and is finally eliminated as a
stool.
Industrial versus Bodily Food Refining
Industrial refining is mainly used in the processing of grains, sugar, oils
and salt. With a few exceptions this involves the physical
breakdown of food before refining can start. Refining is the process of
'purification' where a desired ingredient is separated from so-called residues
and by-products. While in the case of
petroleum these impurities will clog an
engine if it is not refined beforehand, the situation with food is quite different.
In the case of carbohydrate foods the refining process removes the following 'impurities':
Awareness of the importance of dietary fibre, minerals and vitamins is
common knowledge in modern societies. In the case of fibre it is well documented
that a lack of these 'residues' causes the very opposite: it causes
constipation, the equivalent to the clogging of an engine.
There is another important difference. Take for example the production of
pure fructose,
which can be nowadays bought as a 'natural' substitute for
ordinary sugar. Fructose is in chemical terms
monosaccharide, consisting of one
single molecule of sugar. When it is produced in a factory, industrial refining
processes take place until pure fructose crystals are separated from the rest of
the fruit.
When we ourselves eat fruit our organism breaks it down. At the end pure
fructose is extracted and absorbed into the body. What is not absorbed, what has
remained rough and coarse, is eliminated. We can therefore characterize this as
a process of inner refining performed by our own organism.
The main difference between industrial refining and our own refining
of food is that in the first case the work is done for us beforehand by
means of technology, and in the second case we do the work ourselves.
While sometimes it is beneficial if the work is done for us, in this
case the outcome is quite the contrary. For we need to be aware that we
become strong if we exercise our digestive 'muscles' by doing all the
breaking-down which is typical for our digestive organs. This is so
because "the organism is a relationship of activities. The essence of
the organism lies in action, not in substance. The organization is not
relationship of substance; it is an activity."
[2] And we become progressively weaker if we do not
use our digestive 'muscles' as much as we are capable of.
The Loss of Essential Nutrients and Its Consequences
We will look now on a particular aspect of the refining of grains
[3] – at the loss of vital ingredients which are
removed in the process of extraction – and what kind of problems occur as the
consequence of regular consumption of such nutritionally inferior cereal
products. The refining process belongs to those food processing methods which aim
to extract a particular substance out of the whole(food). For that reason we will start with the picture of gradual progression of the
processes of extraction of specific ingredients from the grain kernel which
are simultaneously also processes of refinement. [4]
The most common examples of refined grain products are white wheat flour
and white rice. Both belong to the second stage of extraction/refining where we lose
both the bran and the germ. For that reason we need to ask: What kind of substances are lost
in this case? What is their essential nature?
First we will look at bran. In bran we find the highest concentration of
dietary fibre – that is, carbohydrates which have metamorphosed into
cellulose and other indigestible substances. In
COSMIC ORIGIN OF LIVING SUBSTANCES and
in THE TRUE NATURE OF NUTRITIVE SUBSTANCES
are described the formative characters of carbon and carbohydrates. We can
see this attribute even more clearly in the case of indigestible
carbohydrates, such as cellulose, etc., because plants built their own
bodies with their help. These fibrous substances also form the outer layer
of the grain, thus defining the shape of the grain. Their function is
similar to when we draw with pencil – made from another form of carbon,
graphite – the shape of the grain. For that reason we can characterise the
forces active in the grain's skin as condensed formative forces, the forces
which give shape and form. These forces are mediated by the means of fibrous
carbohydrates. Any loss of these substances means also the loss of those
forces which "help to give our human form its proper shape."
[5]
On the other side we have the germ, which
is like a small seed inside the grain, out of which the process of sprouting
starts – that is, the beginning of a new plant. Spiritual forces behind the
germ are forces of regeneration and preservation of life. These forces are,
of course, in all living substances, but in the germ they are most
concentrated. With the removal of germ, we remove a great amount of these
forces. Although in regard to physical weight wheat germ presents only 3% of
a grain, there is no sprouting possible if the germ is removed or if it is
only damaged. This demonstrates the great significance of forces working
through the germ, and explains why regular consumption of refined food where
germs are removed promotes weakening of our own
etheric body, the source of
our inner forces of regeneration and renewal of the physical body.
From the above description it is evident that the
regular consumption of refined foods, such as white bread, white rice, white
pasta, cakes and biscuits made from white flour, and similar refined
products, will sooner or later cause various health problems. There exists
more than plenty of literature about the negative effects of regular diet
based on such refined foods. Today we can also understand the reasons for
such effects, if we only look at the list of those minerals and vitamins
that are present in the bran and germ, and then investigate their multiple
tasks in our organism. We will illustrate this with one example, with
iron.
"Iron is an essential mineral nutrient. It is a component of haemoglobin
and myoglobin molecules. The haemoglobin in red blood cells transport oxygen
from the lungs to body cells and return waste carbon dioxide from the cells
to the lungs. The myoglobin in red muscle tissues transports oxygen into the
tissues for energy storage. Iron is also a component of certain metabolic
enzymes."
[6] Iron deficiency leads to the following main symptoms: anaemia,
constipation, tiredness, apathy, and reduced brain function.
[7]
The loss of iron due to refining, of course, varies due to several
factors: the type of grain, the original amount in the grain, the method and
degree of refining. For example, in the book Super
Breakfast Cereals it is quoted that we have in white flour 42 percent
less iron than in the whole wheat kernel. [8] From the next example it is
evident that such loss has a significant impact on the level of haemoglobin
in the blood: "During the Second World War, the refinement of grain was
largely prohibited in order to insure the self-sufficiency of Switzerland.
One of the consequences was the clear increase in haemoglobin – the red
blood particles – among 700 people tested during their conversion to a diet
high in dark bread and vegetables. The average increase was 27% among
children and 19% among adults." [9] This
was the effect of a few years long diet based on whole grains.
[10] Now you can imagine the effect of decades long daily consumption of
predominantly or exclusively refined cereal foods. And to this we need to
add the transmission of negative effects from one generation to the next.
[11]
One may wonder why people do not take into account all available
evidence. One reason is the relatively small amounts of minerals and
vitamins in comparison with the overall amount of food we consume. But there
is a great difference if these small losses are repeated on a daily basis –
because the grains are still the daily 'bread' of majority of humanity – or
if similar losses occur with any other food we eat regularly. People somehow
underestimate the fact that it is not just the question of physical amounts,
but the functions of these substances in the human organism.
Another reason is historical. The technologies which made possible
refining of grains and sugar on the great scale are the result of industrial
revolution. For example, "in England is the year 1800 counted as approximate
baseline, as it were, for the dating of general white flour consumption." [12]
This means that English are already more than two centuries predominantly consuming white bread.
But the understanding of the essential functions of
minerals in the human organism is relatively new. The first time the
inorganic
nutrients were mentioned was at the end of 19th
century. However, only in the last few decades of the 20th century did we
have a real expansion of research about minerals in our food. Thus we have
in some cases about hundred years delay between the implementation of modern
refining methods and the basic understanding of all negative health
consequences of regular consumption of refined foods.
With the expansion of scientific discoveries about the nutritional
importance of minerals and trace elements many people in affluent societies
– especially in the United Kingdom and the United States – have adopted the
practice of taking mineral supplements on a daily basis to provide
themselves with these essential nutrients. Although in this case people have a
proper awareness of the importance of extremely small amounts of various
minerals in our food – for example, an official ‘recommended dietary
allowance’ for iron is only 8 milligrams [13] –
all those people who are taking supplements are missing one crucial fact
which is presented in this nutritional principle: It is not only important
that we obtain specific nutrients in our food, but also how we obtain them.
As we have seen, our body can and must extract by itself the basic nutrients
from the food we eat.
And how do companies who produce mineral supplements obtain iron, or any
other mineral? There are two methods available to them: either they obtain
them from inorganic sources, or they extract them from organic materials. In
the first case we eat ‘stones’ instead of minerals which have been
integrated into living tissue of plants or animals. In the second case we
again allow that extraction of these substances is done by industrial means,
as is the case with all refined foods. [14]
Thus we can conclude that the main reason contributing to malnourishment
with iron – or any other mineral or trace element – is the lack of holistic
understanding of nutrition. If people look at the questions of food from a
materialistic perspective only – which is quite common even among those who
are interested in an holistic approach to nutrition – then they will not see
any difference between minerals and vitamins in the food from those which
are added to food later [15] or
those consumed in the form of food supplements. [16] But immediately one takes into account also the realm of forces and activities
of human organism, then things are not so simple any more. As an
illustration we will look again at iron – but this time, from a holistic
perspective, taking into account also the spiritual forces which are active
through the substance of iron.
"Iron mediates between the forces of life and consciousness. It permeates
our entire organism. It appears in its most concentrated and mineralized
form in the blood. It is always combined with protein. This iron-protein
structure appears in various forms, mediating between the unconscious life
processes and the consciousness-awakening processes. It mediates between
sleeping and waking. Its true home is thus in the rhythmic organism. It
joins forces with the circulatory system. There, in our blood, it first
exercises its healing function. The red blood cells swim in the blood. By
means of iron, they receive the necessary weight and earthly heaviness. This
is the physiological basis for the ensoulment of our bodies. Iron is an
important regulator of the activity of blood circulation – that is, of the
interplay between the etheric and
astral organisms. Physical-chemical
processes play into our blood, and they are necessary in order for our
Ego
to participate in the physical world. This points to iron – an inorganic,
mineral, even crystalline element – in the
erythrocytes."
[17]
In 'HOT' vs 'COLD' ILLNESSES we can see the
important role of the rhythmic system as balancing mediator between
the nerve-sense system and the metabolic-limb system. This role is carried out by means of breathing
and blood circulation. In both, iron plays a crucial role. But there is more
to it. "If we look at the blood, we look at the something which – in man,
because of his human constitution – tends always towards illness. Blood is
simply ill by its very nature. The blood process is such that nature herself
must constantly bring healing – nature, by means of a mineral, iron, must
constantly heal the blood." [18] Beside
this we need to get iron on the regular basis, because "out of a total of
roughly 25 trillion erythrocytes, some 200 billion perish every day and must
be produced anew. Iron is crystallized in every one of these blood cells."
[19]
So, looking just at one mineral, iron, from a holistic perspective we see the remarkable significance
of minerals and trace minerals present in our food – in greater or lesser
degree depending of the methods of food production. However, we must not
forget that each person needs to be capable to perform all activities in the
body which are related to iron metabolism. For this end we need to have such
capacities that enable our organism to deal with iron in such a way that it
serves the needs of our individuality.
Thus we can conclude that "without iron, man would, perhaps, attain to
life, but he would remain at the level of the plants. Iron makes it possible
for him to incorporate his soul-spiritual aspects into his life-body. By
means of iron, man's Ego incarnates in the world: it becomes a participant
in earthly events." [20]
In
NUTRITION & SELF-CONSCIOUSNESS
is explained the great role of minerals for proper functioning of our Ego
organization. In this context we can understand why our 'I' needs iron to
properly incarnate in the physical organism, and why the lack of iron causes
people to become anaemic. [21] When people are anaemic, they cannot
participate in earthly events to the same extent as would be the case
without this obstacle. And this is just one possible negative consequence of
regular consumption of refined foods. There are many more, as many as there
are minerals in the food we eat.
For complementary perspectives see:
♦ GOOD VERSUS BAD SWEETENERS
♦ LIVING PROCESS OF INNER 'COMBUSTION'
DIETARY CONCLUSIONS & PRACTICAL INSTRUCTIONS
If we compare the effects of eating
Wholefood (i.e., whole
grains, wholemeal products, whole sugar and other natural sweeteners, etc) with
those of eating
Refined Food (i.e., refined grains and cereal products, refined
sugar, etc.) we see two main differences:
- By eating refined food
we deprive the body of many important substances (dietary fibre, trace minerals,
phytochemicals, etc)
- By eating Refined Food we deprive the body of its breaking-down activities.
Even if somehow it might be possible to supplement what has been lost by
obtaining dietary fibre and essential nutrients from other food sources, the
best way is to get them in the original packages (e.g. wholegrain, etc.) for we
need them in such combinations and proportions as they exist in their natural
forms. However there is no way of making up for the loss of the breaking-down
activities due to eating predominantly Refined Food such as white bread, white
rice, white pasta, white sugar, etc. A regular diet based on
Refined Food will inevitably weaken one's
digestive forces – that is, those forces which are active in the breaking-down
processes until food is sufficiently refined to be ready for absorption into the
blood and lymph circulation.
For that reason eating Wholefood has great advantages. Obviously our
digestive system is made for eating Wholefood, but if it has been
weakened by years of a diet based on Refined Food, then it is advisable
to do the following:
- Avoid or radically reduce highly refined foods, especially any refined sugar.
Instead use natural sweeteners listed in the
HOLISTIC FOOD 'PYRAMID'.
- At the same time introduce partially refined foods made from brown flour, semi-whole pasta (85% flour), etc.
- Later slowly introduce Wholefoods, in small quantities at first, then more
and more until you will be able to eat Wholefood again.
- It is very important to chew food well! Take time, relax and enjoy the
act of eating.
The time-frame and speed of such recovery can considerable vary from person
to person. And remember, eating refined cereal products with the addition of
bran is not the same as eating whole grains. It is better than eating solely
refined cereal products, but with this combination you still do not employ your
forces of inner refining in the same measure as is the case with consumption
of whole grains.
There is another question which needs to be raised: Is
Organic Refined Food a better choice than
non-organic refined food? There are some
benefits in regard to pesticide residues, etc., but the truth is that in
regard to the above mentioned two main disadvantages of eating
Refined Food there
is no great difference. We are losing essential nutrients and the activity
of 'inner refining' in both cases – if we eat non-organic or organic
Refined Food! Indeed one can only
wonder why one would make such an effort to increase the quality of living
soil and consequently the quality of crops, and then, in the case of
Organic Refined Foods, all these advantages
are literally thrown away through costly and energy-wasteful refining.
♣ For more detailed investigation
of this topic see report
Is Refined Food Really Organic?
WARNING: You always have to put the above
practical dietary instructions inside the framework of
GENERAL NUTRITIONAL
GUIDELINES with the aim to know their limits when looking for a solution
of a specific nutritional problem. You also need to be familiar with
THE ROLE OF NUTRITIONAL GUIDELINES
with the aim to avoid any one-sided conclusions.
