This will not be yet another confusing list of what one should eat or not eat in order to maintain that pathetically incongruous so called 'healthy diet' which those who are concerned, try to be on and the 'to hell with it' brigade wouldn't partake of in a fit. So why doesn't one group have a significantly higher life expectancy? Simple, because the 'expert' concocted 'healthy diet' doesn't really offer that many benefits over a Junk diet. If we eat what mankind was not designed to eat, it doesn't matter if it's boiled in oil, sautéed in sauce or eaten raw with lemon juice, it can't help but be to our detriment. This will be about how nutrition works or at least tries to under the bombardment of today's modern food intake.

Nutrition would have to be one of the most ill informed of all the sciences so bad that it is a misnomer to call it science for never were so many misled by such a misinformed few. All aspects of our health and well being are directly influenced by what goes into out mouth and all the studies to determine what everyone should eat were carried out on average people who were either already unhealthy or destined to be so because of their current and often 'traditional' diet. These findings hold an enormous sway over family lives, the direction of the food industry and even introduces bias into new research. In tackling this subject head-on it could be assumed I may have bitten off more than I can chew, pun intended.

So what is nutrition? From Wikipedia they have it that 'Studies of nutritional status' must take into account the state of the body before and after experiments, as well as the chemical composition of the whole diet and of all material excreted and eliminated from the body (in urine and faeces). Comparing the food to the waste can help determine the specific compounds and elements absorbed and metabolized in the body. The effects of nutrients may only be discernible over an extended period, during which all food and waste must be analysed. The number of variables involved in such experiments is high, making nutritional studies time-consuming and expensive, which explains why the science of human nutrition is still slowly evolving. (How's that for an 'opt out' clause?)

Obviously that too is just faeces of the male bovine kind but they had to start somewhere. It makes no sense at all to study the poor dietary habits of a cross section of the community and from that formulate what should be everyone's nutritional requirements. The problem starts with the fact that in these 'modern' times everyone, every day, takes on board more waste and toxins than the human body is able to excrete. It takes no account of the fact that most diets, especially 'traditional' ones, contain many ingredients that should never ever be eaten nor does it take account that the body needs different nutrients at different times of the year, let alone on a day by day basis as dictated by climatic conditions.

Phosphorus is a good example, something we need in miniscule amounts, more of it in winter almost none during the summer for, apart from it being used by enzymes to facilitate the influx of glucose to cells, it is an element that warms us up. Calcium, essential for many functions, is the other main body temperature regulating element. To keep warm an Eskimo living in the arctic circle needs an intake of phosphorous and calcium at a ratio of 4 :1 at around 0o C and go as high as 12:1 at minus 40o. At the other extreme, to keep cool someone living in the tropics needs an intake of phosphorous to calcium of 1:4. Today's modern Western diet includes far too much meat (in fact any at all is too much), beef in particular contains phosphorous and calcium in the whopping ratio of 27:1 and could be why air conditioners were invented. Using the above 'Studies of nutritional status' to calculate nutritional requirements and picking random numbers for illustrative purposes, let's assume that our test subject consumes 1000 parts of phosphorus and excretes 100 parts. That proves that the body needs 900 parts, right? Wrong. The body was only able to eliminate 100 parts in the given timeframe, those not actually used would be stored probably in the intracellular space, at worst in the cells themselves. Our intrepid nutritional scientist might then notice that someone who recorded an intake of 600 parts of phosphorus, low and behold also had 100 parts excreted. That proves the body needs 500 parts right? Wrong again. Even if the input was reduced to zero there would still be an elimination of phosphorus as the body tried to get rid of the backlog from previous meals. Don't forget Mr/Mrs average is eating meat every day so he/she will never catch up on the required of phosphorus elimination. That is just one element, the same would be happening to several others. Current conventional theory is seriously flawed.

To explain nutrition with any credibility one has to account for what the body needs, how the need varies with temperature and how local plants subjected to the same climatic conditions work in tandem with us and just happen to supply those needs in the right proportions.

So, apart from air and water what does the body need, answer lots of Blood Sugar,  adequate supplies of Amino Acids, some Fatty Acids and not much else. Blood sugar, often called blood glucose, is actually glucose , this and dextrose (glucose in another form) is so essential that if our system is deprived of it we are dead in a very short time. Where is the best place to get it - fruit. Doesn't even have to be digested, if the fruit is high-quality and perfectly ripened it will contain fructose, glucose, levulose, dextrose and be absorbed into the bloodstream within half an hour – without a whole bunch of other elements that need to be eliminated because they are not required. Those unable to be eliminated soon become burdensome, horrendously so over time.

Turning our attention now to trees, in particular fruit trees. For the purposes of the remainder of this article we will work on the assumption, forlorn though it may be, that the trees will be growing in pristine quality soil which has not been flogged to death, depleted or otherwise desecrated by poor farming practices over the past 100 to 300 years. Not much chance of finding that of course, the next best option is to spend several years restoring the soil as close as possible to its former glory, this is achievable if one reads the right books and is prepared to 'plow' a lot of money into it. The other major hurdle of course is picking the fruit ripe from the tree, not much chance of that either unless you grow your own or live next door to a friendly farmer. See how to select best fruit for further details on this. To seriously engage with what follows be warned that it is downright impossible to achieve any meaningful benefit if you intend to buy your fruit from a supermarket.

Trees are a truly incredible life form, badly underestimated by just about everyone. We picture them standing on the ground with their roots sunk deep beneath primarily to anchor them from blowing over and those roots sucking up water to fill out their fruit and their leaves. That's a gigantic oversimplification. Without getting into botany or agronomy let's just settle for the fact the trees draw minerals from the soil and from the air and are able to do so with incredible rapidity. One quick example is during a dry spell the tree will draw sodium from the soil to conserve moisture by limiting it's rate of transpiration. Suddenly it rains, within 24 hours the tree will have shed its sodium back to the soil, enabling it to transpire more freely thus preventing the roots from drowning if rain was excessive. The tree is not selective about where it sheds sodium from, it goes from everywhere, fruit, leaves and branches. Not quite as quick but equally steadfast is the tree's response to temperature change, both of soil and air.

Mankind of course doesn't have anywhere near this capability to add or subtract minerals in response to moisture and/or temperature changes though ideally it would benefit from doing so. Again, in a dry spell we too need to conserve moisture. How do we do this, we don't have roots deep in the ground? We eat the fruit from the trees growing in our locality. The tree has already increased the sodium levels in it's fruit so eating it will increase our sodium level thus conserving body moisture by restricting perspiration. This is an infinitely better option than pouring salt over a carton of chips for lunch where you get a side dressing of poisonous chlorine as a bonus !!! Soon as it rains, the reverse happens, local fruit will have little sodium and our body will begin to excrete our now excess sodium, usually via urine. The fraternity pouring salt on their carton of chips will need a few months to excrete the sodium (and chlorine) from that one portion of chips – so long as there is zero salt intake in between times, - another of those 'not going to happen' scenarios.

Back to trees, their response to temperature change is to add/subtract a number of elements, the main ones being phosphorus, calcium, nitrogen. Summer fruiting trees are great feeders of calcium which incidentally only becomes available to plants when soil temperature is relatively high. Wonderfully planned by nature, calcium is the cooling element and we need lots of that nutritionally to help us keep cool in hot weather.

Most fruit tree species have their fruit available to us in autumn going on winter. It is interesting to note that as the fruit ripens it changes colour, that in itself is not rocket science, the reason it changes colour is the tree responding to temperature change and the response to lower temperature is to take up phosphorus from the soil, additionally the sugars and carbohydrates undergo modification from instant acting to slow but sustainable. Phosphorous of course is the main warming element, the colder the climate gets the more of it we need but never to the extent of eating beef with its massive phosphorus content.

As autumn/winter progresses all of that season's fruit will get darker and darker in colour in response to the slowly increasing phosphorus content, if there is no rainfall then the sodium content will steadily increase too which contributes to the colour change plus improves the flavour. Oranges and mandarins are green when they grow, turn yellow then light orange and finally when they are fully ripe they should be a deep almost a reddish orange. At the upper end of the phosphorus content are the nuts, pecans and macadamias for example. As this phosphorus content increases so does that fruits composition change to include greater amounts of protein. Protein is effectively nothing more than complexed fructose (blood sugar) with nitrogen added as a fixer/preservative. How extremely convenient, here we are going into winter when there is limited fresh fruit available and our friendly neighbourhood nut tree provides us with blood sugar all carefully packaged and preserved to see us through till spring. Just do not, do not, send the nuts out to be processed as this usually involves vitamin and enzyme destruction from heating/drying (to make the nuts crack easier) which also destroys their flavour – then it's much like eating chalk. For many people this crunchy sound is music to their ears but not to their nutritional needs. Don't be lazy, crack the nuts as you need them, they will taste miles better and have all their nutrients intact.

Here's where it gets interesting, earlier on it was pointed out that what the body needs is blood sugar, almost constantly. Blood sugar, as are all the sugars, are made up from atoms of carbon hydrogen and oxygen in various shapes and forms, you could say they were only a short step away from being a dreaded hydrocarbon that we hear so much about these days. Proteins comprise those same atoms with the addition of nitrogen and more changes in shape and form. From the trees perspective and because the climate is going into winter, if it becomes drier the tree begins to withdraw some of the moisture from its fruit along with some of the nitrogen and this results in the formation of fatty acids and fats.

On the question of 'essential fatty acids', deemed essential because they are required for normal biological function, much is made these days of the importance of the correct balance of omega 3 and omega 6. Our body's requirement of these is miniscule but balance is the important issue. With the proliferation of deep fried everything, the average person gets huge amounts of omega 6 and very little omega 3 so the balance gets seriously out. Conventional solution? Supplement with omega 3, eat more items that contain it, fish for example or cook with palm oil which has 3 and 6 in close to the right balance and doesn't degrade at cooking temperatures. The downside is that there is nothing quite so vile as the taste of palm oil, science of course will come up with additives that will disguise that. So great swathes of equatorial tropical rain forest are being laid low and replaced with palm oil plantations so we can gorge ourselves on hot chips without becoming omega 3 deficient - which we wouldn't be if we didn't eat hot chips. If we weren't ingesting excesses of 6, we could get 3 and 6 in balance from eating nuts, walnuts in particular and probably pecans which are a close relative.

Condensed version, in summer with the proliferation of fruits high in glucose that we can utilise within half an hour, we only need the miniscule amount of protein that fruit has for conversion to amino acids, at that time of year nature produces very little protein (horticulturally). Autumn is the time when the trees start to prepare us for winter hence their fruits will gradually increase their protein and fat content reaching maximum when it gets to being as cold as it can get. Of course trees that are growing in areas where temperatures drop to sub zero will have anything up to four times the phosphorus and/or protein content than trees grown in the tropics or subtropics where it never freezes. Isn't that considerate, think about it? Illustrates too how it's not too smart to buy fruit from halfway around the world that has no hope at all of being in tune with your needs.

Yes, many will be bemoaning the fact that if they cannot get three square meals loaded with protein every day then they will be incapable of doing their normal hard day's work. Okay, what actually happens when you digest protein? All fruits contain protein then see Note (1) in amounts most suited to our needs and when these are digested they are virtually all converted to amino acids, which we need. When it comes to excessive amounts of protein see Note (2) especially from wheat, meat and dairy, the body can't possibly convert them all to amino acids so it tries to use them as fuel by extracting the nitrogen and utilising the integrated blood sugar. This is mostly done by the liver and it is a long laborious process consequently there is a steady release of blood sugar over many hours.

Uric Acid, note all that nitrogen.

Combined with this the body now has to eliminate the nitrogen it has extracted from the excessive proteins which translates to an increase in the heart rate in an effort to move it via the blood, away from the liver to prevent congestion. A spin-off from this is that now the blood is flowing faster, then the breathing rate has to increase as well to keep it correctly oxygenated. Essentially all this long-lasting energy is not coming from the protein but from all the extra oxygen which comes as a consequence of trying to excrete nitrogen after consuming proteins. All well and good but unfortunately the amount of nitrogen extracted from the proteins will easily exceed the body's ability to excrete it and so it has to be stored somewhere, usually as uric acid, the synovial fluid of joints is a popular place and the onset of arthritis will eventually follow. Gout sufferers will vouch for this. If they partake of high protein food, gout flares up almost within the hour.

But there's worse. A prolonged build up of uric acid often means that it crystallizes and now the troubles really start. The crystalline structure is very sharp and jagged and they fairly tear your cartilages, the cushion between bone joints, to pieces until bone rubs on bone. Now the bone quickly starts to wear away and you are in strife for not only is this extremely painful but the body can't repair it so you are off the the hospital for a joint replacement and a life of anti-rejection drugs. Oh happy days and you think fruitarians are weird !!

Most nutritional experts wax lyrical on the virtues of vegetables and greens, another totally false assumption. Yes, vegetables do contain fructose and carbohydrates (if you boil them, up to 20% can be lost to the water!) but much of what they consist of we don't need. Cellulose for example, the cell walls of vegetables are made from this protein which is totally indigestible by mankind. Greens too, they are part of just about all 'traditional' diets, must stem from the fact that gorillas eat leaves, I want to have the strength of a gorilla so I eat my greens, what a joke. Personally I haven't eaten greens of any description, not even one lettuce leaf, for the past 15 years and I am anything but decrepit or deficient in anything essential to my well being. The net effect of eating vegetables is to slowly mineralise the body. Several years ago a 100 years young lady competed in the hammer throw of the Perth World Masters Games. She won it – not a lot of competition in that age group but the fascinating part was that she didn't just swing and heave the hammer as did other senior competitors, she twirled it around her head as do normal Olympic athletes!!!!! Now that's suppleness 80+ plus year olds can only dream about. When asked the secret to her youthfulness she replied that she never ate vegetables. The choice is yours, it's on your dinner plate and the time to act is now, when you are 80 do you want the option to take up hammer throwing or will you need a walking stick to hobble about with?


 

(1) This site clings to the notion that some animal products need to be in our diet, mainly for a supply of  B12. Definitely not true as when on an all fruit diet, B12 is manufactured by bacteria in the colon, when conditions are right these bacteria will migrate to the small intestines as well when there will be plenty of B vitamins produced. If vegetables, wheat, meat or dairy are part of one's diet, even in tiny amounts - B12 production just doesn't happen. Explains why the Vegan diet falls short and why the Great Apes eat each other occasionally.

(2) Official protein recommendations are much higher than protein requirements because modern man has been hoodwinked into eating unnatural and prepared foods containing badly composed protein. Consuming an excess of protein in general, does not at all enhance growth, for to process this extra protein requires that the body use up reserves of vitamins and energy - all for a net gain of not much but can carry with it a serious downside especially from prepared food with the damaged protein that can cause obesity and diabetes !!! Plenty of that these days.

From Wikipedia on fruitarian :-

In 1979, Professor Alan Walker, a Johns Hopkins University paleoanthropologist, reported that preliminary studies of unmarked tooth enamel in early hominoids suggested that pre-human ancestors apparently had a diet of mostly fruit. Walker said, "I don't want to make too much of this yet. But it is quite a surprise."  Yes, I'll bet and it has been buried in the archives ever since!

Related to above, the diet of Early Mankind

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