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The Ingredient Diet

 

 

 

 

 

 

 

 

The Ingredient Diet

Valerie H. Lunden, M.A.

The Ingredient Diet

Copyright © 2017 Valerie H. Lunden.

All rights reserved.

www.valsden.com

ISBN: 0982253958

ISBN: 13:978-0982253953

Published in the United States of America by Bright Performance, LLC.

Library of Congress Control Number provided upon request.

 

This book may not be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system now known or hereafter devised, without permission in writing from the copyright holder.

1st Shakespir Edition

Disclaimer

Readers are advised to consult with their physicians or other medical practitioner before implementing any of the suggestions that follow.

 

The information contained in this book is not intended as medical advice. The author, publishers, and/or distributors will not assume responsibility for any adverse consequences or liability resulting from any health or lifestyle changes described herein.

 

 

 

Table of Contents

Part I

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Part II

Chapter 10

Chapter 11

Chapter 12

Appendix

References

Resources

Part I

Healthy and Happy?

 

The Ingredient Diet is concerned with the role of history—not science, and specifically, how people digest food. This is both an unusual and unique historical perspective, one that questions many health concepts, and challenges how our world manages weight loss and wellness.

 

The ID concept has been created to help people manage illness, particularly those who are overweight, diagnosed obese, or suffer from digestive illnesses, allergies, and complexities of incurable disease.

 

Ingredient Diet Equation

Superior nutrition = Digestion efficiency = Weight loss + Wellness

 

 

Chapter 1

The view from above

 

Fat bellies and fat rear ends, bulges about the throat and face, cottage cheese thighs and wiggly upper arms—the evidence of fat accumulation is not so easy to hide. Most surprising, puckered fat pockets are found on people of all ages, even our family pets.

It is plausible that a large percentage of the population believes the way they look is not at all unusual, particularly when compared with many of the people they come in contact with, their close circle of friends, or celebrities. The question is why is it now acceptable to be a few sizes larger and several pounds heavier than it used to be?

With increasingly more body fat being accumulated it could be assumed that some aspect of our biological health is not working the way it should, or more accurately, the way it worked in the past. Has the digestion process somehow become obstructed, where it now exclusively produces body fat?

Dieting because we have to

A diet should be a straightforward way to lose weight. However, in North America, over the last seven decades, obesity numbers have continued to climb. (Reference: See U.S. Obesity maps after Resource section) These circumstances are confusing because more people are using diets than ever before. These escalating health trends also expose a new reality, traditional diets no longer work well enough to make any statistical difference in deflecting widespread fat gain or obesity.

Perhaps the very act of dieting is no longer relevant. If it was people would know how to successfully lose weight, and more important, keep the weight off. This confusion has led to the creation of many less traditional diets, as well as a host of research and expert studies, which can be tracked as far back as the middle of the twentieth century, the same point in time when obesity numbers started to climb.

Dieting—the bigger picture

However, what would obesity numbers look like if we didn’t have so many diets, would these numbers increase or decline? Observed over the past seven decades, many commercial diets have been replaced by updated versions, offering new strategies to restrict food. Most of these manipulate how much and what types of foods are eaten, but none of them focus on digestion processes—not until now.

Although the majority of these diets may have at one time proved helpful, decades later most have become obsolete, either because the dieter stopped losing weight, or because some unexpected factor prohibited the dieter from using the diet properly. In the bigger picture, whatever the diet strategy the promises of weight reduction and improved health have been less than satisfactory. These are inconsistencies affecting those who have used diets for weight loss, as well as those who have gained a substantial amount of fat weight, but never used a diet. Regardless, even with deliberate calorie, fat, and portion control, a growing percentage of the world’s population remains overweight, without any consistently effective diet strategy or medical intervention available to ease this problem.

 

What has changed?

In combination, scientific, medical, biological, and environmental factors also appear to influence weight gain. Based on lifestyle, eating a pesticide-produced diet, or one filled with organic foods, these are all varying dietary factors. Other factors include eating too frequently, or eating more food than people ate a hundred years ago.

Perhaps the most obvious changes have been to food production. Not just how foods are made, but also how foods are regulated. Because food manufacturing standards are different from place to place and country to country, their relationship to weight and health are not always obvious. The most unmonitored of these factors is the biological quality of food, which does not compare with the biological quality of food produced a hundred years ago—or for that matter even a year ago.

Fertilizers, hormones, and additives, as well as excessive food processing, keep changing, and as a consequence, the molecular structure of food continues to change. These alterations would be obvious only to the digestion process, and when explored further, may be key to curing many modern-day health problems. These are molecular changes to the nutritional benefit of food, particularly digestive issues caused after certain altered ingredients are eaten together.

 

Why digestibility matters

Because food systems are constantly evolving, how our distant forefathers digested food would be different from how people digest food today, and this is primarily because the foods eaten are biologically different. This suggests food quality and the digestion process not only impact the nutritional value of foods, but also how much nutrition will be available after digestion completes. In all cases, incomplete digestion would lead to inefficient nutrition extraction, resulting in limited nutrition distribution. This impacts all foods consumed, the types of foods selected, and the various processes the body uses to digest food.

These factors become more problematic when the digestion has to manage a wide variety of chemically created and engineered foods, eaten at every meal, over weeks, and year after year. As a sweeping statement, the way foods are created, accompanied by overeating, results in poor digestion outcomes both during and after digestion.

 

Advanced systems

Modern food manufacturing systems appear to have two immediate goals: The first is to create a food surplus to feed large populations, and the second, is to increase profits by introducing enticing processed foods and unique recipe combinations. These goals have resulted in the creation of many nutrient-deficient foods, as well as foods that cause severe digestion problems, either when eaten alone, or when combined with other deficient ingredients.

 

Eating frequency

The final digestion-related issue, most people eat using a routine or schedule. These are events called meals, and they happen throughout the day. Meals force people to eat more food more often. In most situations this is more food then the digestion can process.

Specific to digestion complexities, the chief problem is meals made with a wide variety of complex ingredients, which require more thorough digestion. This spotlights meals made with highly processed ingredients, (in various recipes) which after being consumed, cause batches of chemically-created additives to join together in the stomach. Any batching of additives produces digestion slow downs, which further delays, or even stops digestion cycles from completing. An example of ingredient batching is found on page 20.

 

Illness evolution

Offering another sweeping statement, the influence of modern food systems bears all the responsibility for rising obesity and body fat overproduction. This connection not only extends to the quantity of engineered and prepared foods people eat, but also how these engineered and prepared foods become sorted, and later digested. If a single digestion cycle is interrupted, this type of biological system failure automatically triggers fat production. The outcome is uncontrollable weight gain, leading to obesity and perhaps more serious health problems later in life.

 

Digestion factors

If the core issue is poor digestion, which eventually leads to fat gain followed by illness, this suggests digestion must first improve before overall health can improve. This premise specifically applies to instances of incomplete digestion, where eating too many complex ingredients during a single meal, and consuming meals in close succession, produces unexpected digestion problems. Instead of quickly completing digestion cycles and extracting valuable nutrition, the digestion becomes temporarily paralyzed after under-digested ingredients gather together waiting to be matched with complimentary enzymes.

Complicating matters, the expectation is enzymes will always be available to digest all foods during the typical digestion cycle. However, when ingredients are overly manufactured, this forces the digestion to customize enzymes. These instances produce delays and incomplete digestion, particularly if unique enzymes must be created to break down combinations of complex, chemically-created additives, pesticides, fertilizers, and hormones, which are the unreported molecular components of many modern foods.

 

Digestion anxiety

Under digestion happens when there are too many ingredients and not enough enzymes. This produces a system exhaustion called digestion anxiety. Digestion anxiety rejects ingredients the body cannot efficiently digest. When this happens frequently—as frequently as several times during a single day, the opportunities for fat making increase.

 

Consequences of poor digestion

When poor enzyme-matching cycles continue for decades, depending on the time it takes for the metabolism to weaken, the body will eventually become susceptible to fat gain, allergies, and illness. These would be unpredictable illnesses and allergies, caused by conflicted interactions between a person’s unique DNA, incomplete digestion, and the staggered digestion of synthetic ingredients he or she has consumed over time. There are too many illnesses to list here (see chart on page 18) but these illnesses include the most obvious, heart disease, and perhaps not so obvious, different forms of cancer. In addition, there is a subcategory of physical complaints, which often go unnoticed. This list includes common digestion counter reactions such as acid reflux, vitamin deficiencies, colds, the flu, adult acne, and all forms of irritable bowel syndrome.

Noticeably, the majority of these illnesses, great and small, have increased in resistance over time, many of them becoming untreatable. Specific to fat gain and obesity, these are no longer isolated concerns, but today affect overweight nations, described as global clusters of over-fat production.

 

Fat is the human burden

The root cause of fat buildup is the body initiating protective measures to activate a new fat bi-product. For the purposes of this program this bi-product has been named secondary fat. The build-up of secondary fat produces higher body toxicity, followed by a gradual decline in immune health.

Connected to this is the rise in numbers of obscure sicknesses—most having no definitive cures. This surge in both diseases and illnesses is curious, particularly when we live in an age where science and medicine, as well as overall cleanliness, food quality, and general living conditions, are considered advanced. As a consequence, in the absence of reliable cures, obesity and many other illnesses have been labeled by science as major health threats.

Perhaps surprising, modern interventions (statistically) have not been successful in curbing or minimizing these threats. These health issues also appear more rampant in large urban hubs across the world. Coincidentally, people living in these hubs eat larger quantities of engineered foods, when compared to parts of the world where populations have less access to foods made with processed and engineered ingredients.

 

Chemical medicines

Diagnosing diseases and matching reliable cures will become more difficult if the digestion is constantly trying to adapt to new chemical additives. These additives are not only found in complex recipes, but also medications, either prescribed or purchased over the counter. This includes modern pain relievers, vaccines, and numerous inoculations.

Specific to modern medicines, depending on the severity of the disease, especially cancers, the ability to find permanent or effective cures will become less likely, particularly if the digestion and immunity both weaken at the same time. This situation becomes more serious if diseases mutate and spread, after becoming resistant to chemically created drugs.

Perhaps not anticipated, vaccines invented in the sixties and seventies are losing effectiveness, a trend that will no doubt continue as human immunity becomes further assaulted by random, synthetic, and chemically-created food additives. The faster food manufacturers use artificial means to produce new recipes, larger crop yields, and more livestock, the faster health problems will worsen.

 

Not just more body fat

The physical signs have already become obvious, the world’s population is not only becoming progressively fatter, but also progressively sicker. For example, feeling tired after eating, or getting less sleep (or too much) on a regular basis, these may be early warning signs that the body is reacting to a nutrient deficient diet. Other reactions to poor ingredient quality include bloating, burping, stomachaches, and acid reflux—all physical agitations related to poor digestion. This list also includes seemingly unrelated physical problems, including dandruff, nasal drip, and poor stool quality. To make matters worse, these conditions are often ignored, or viewed as less serious health complaints.

 

Biological reactions

Reducing incidences of fat gain and obesity will not be cured by simply reducing calories, controlling what categories of food people eat, or eliminating fats. These issues are related to poor digestion, or more specifically, how the body accepts and rejects molecularly altered ingredients. If the pathway to immunizing the body from fat gain and sickness requires uninterrupted and completed digestion, then paying attention to ingredient quality becomes vital to initiating permanent weight loss, as well as maintaining overall wellness.

 

Review: Food Manufacturing = Human Disease

During the last several decades changes to food manufacturing have advanced, allowing more chemical ingredients to find their way into ordinary foods (and medicines). These ingredients are difficult to digest, particularly when complimentary enzymes are not available to digest them.

Complicating this issue, during digestion ingredient sorting, eliminating, and storing, become further delayed. This is because synthetic additives, fertilizers, and hormones, keep changing in strength and quantity, and within a continuously changing food supply system. This happens when food manufacturers change ingredient suppliers, increase food yields, add different additives to newly-created foods, or adjust recipe ingredients to boost profits.

 

The data presented on the following pages represents a list of illnesses, which for the most part have no permanent cures. Most surprising, these are often deadly conditions, and existing in a global environment where science and research are robust and generously funded…It appears we have no shortage of medicines, but we do have a shortage of comprehensive cures.

 

Chapter 1: Bonus video at valsden.com

Valerie reviews the basic concepts.

 

 

 

Illustration 1:World Health Organization (World) 2015 / See Resources for website.

*Represents the increase in disease prevalence. 100K increments.

Represents areas of the body responsible for eliminating toxins.

[?] Represents cell distortions at the cognition level.

 

 

 

Chapter 2

Setting the Scene

 

And while smoking has been the greatest challenge of the past 20 years, it will soon be overtaken by obesity…the fastest-growing and most significant risk factor for chronic disease the nation has ever faced.

America’s Greatest Health Threat: Obesity, Bloomberg, November, 2009

 

Illness overload

An increase in worldwide digestive illnesses over time suggests the primary threat to global health could be people being diagnosed obese (Reference: A.M.A. Recognizes Obesity as a Disease, New York Times, June, 2013). This is considered another negative health marker, equally as dangerous as a diagnosis of cancer, AIDS, Ebola, or Polio, where obesity could be viewed as the most dangerous disease of all humankind, particularly when the body’s fat thresholds (and toxicity levels) have been crossed without a person knowing.

Why is obesity on the rise?

Obesity has become resistant to chemically engineered medicines, including cholesterol-controlling drugs, which are continually being replaced and upgraded. Gaining large deposits of body fat also appears more obvious in advanced food-making nations, where coincidentally, much of the food supply, as much as 90 percent, is in some way processed, modified, engineered, or highly refined. This includes newer food categories such as organic foods, and foods that are sold as “all natural.” Ironically, even the purest of foods must be processed to maintain their “natural” state. Further curious, obesity now impacts all mean average populations, suggesting no one is immune to weight gain. This particular form of weight gain is not muscle gain, but puckered fat accumulations, substantively visible across the entire body.

 

After being consumed, molecular changes to food,

result in molecular changes within the human body.

 

Problem #1: Food alterations

From the beginning of human history until approximately 1958( “The GRAS List” – Source: FDA.gov, see end of chapter) after food preservatives started being regulated by the U.S. government, the biological mechanism, and specifically the digestion, had been exposed to very few processing changes. In contrast, the most noticeable historical changes have been to food integrity, taste, and texture, and the largest majority of these alterations have happened in a relatively short period of time, just a handful of decades.

Monetary cost of ingredient manipulation, U.S. 2015-16

*Pharmaceutical industry – 413 billion (Sales 2015)

*Healthcare costs for obesity – $147 – $210 billion

*Diet Industry – 64 billion dollars and rising.

*Retail and food service sales – 5.32 trillion (Sales 2015). See Reference for links.

 

Problem #2: Eating behaviors

In centuries past the desire to eat food was instinctive, and people ate only when they were hungry. Eating routines have evolved, installing prescheduled events revolving around the timing of breakfast, lunch, and dinner. These routines are mostly behavioral, and are further influenced by lifestyle, business schedules, prescription drug instructions, and unstoppable food marketing.

Robotic food rituals, eating without appetite, and consuming too many overly processed ingredients, have altered food sensitivities. The major culprit is the large quantities of engineered foods a person eats, which over time could result in taste distortions, otherwise known as cravings. By following socialized eating behaviors, and becoming susceptible to cravings, a person will eat more food, and eat when there is no physical requirement for either energy or nutrition.

 

Problem #3: The 2 major fat disorders

Unlike most diets, which focus on calorie restrictions or unusual eating practices, The Ingredient Diet is concerned with reducing a condition called Digestion Anxiety or DA. In recent times DA could be viewed as the underlying cause of obesity, typically manifesting as large accumulations of fat across the length and breadth of the body.

Decreasing DA requires understanding the role of food manufacturing. This also requires exploring the historical complexities of food distribution from production to digestion—and equally relevant, the impact of those digestion disorders, which accelerate digestion anxiety. By examining how ingredients interact after they are consumed, may offer clues as to why overly processed foods cause digestion issues, and in some situations, indirectly contribute to a large number of incurable illnesses.

Stopping the frequency of digestion anxiety would require interrupting new fat production—not just body fat, but also a new phantom fat substance called Secondary Fat. This new fat is more dangerous than natural body fat because it is difficult to digest, and accumulates in the deepest recesses of the body, making it difficult to access and remove.

 

Improving fat loss

The Ingredient Diet is not focused on reducing the numbers on a scale. However, if there is sufficient fat loss, weight loss would be a natural outcome. Instead, The Ingredient Diet introduces a dietary system focused on reducing dangerous accumulations of body fat, both new and old. This process also requires understanding why secondary fat is different from natural body fat, knowing where and why it accumulates, and perhaps most significant, how illnesses become unavoidable when this fat accumulates in batches in remote regions of the body.

 

Fat overload

If fat can deposit across the entire body, this suggests that at some point during our human biological evolution something changed, something so significant it forced the digestion to produce and store more fat. For those afflicted with weight gain, this is fat-making revved up into high gear, where toxic fat, versus energy fat, is produced so quickly, and in such large quantities, it must be stored in other than the customary places.

These are biological processing inconsistencies, which require taking a closer look not only at how modern foods contribute to body fat overproduction, but also to speculate which processes the digestion uses to break down molecularly-altered foods.

Come and get it!

Although the digestion mechanism has not changed in centuries, robotic food behaviors have become common. Perhaps the most significant change to food management is not just what people eat, but how frequently they eat. This spotlights a point in time when eating became associated with a timed routine, specifically, eating three meals a day.

Eating routines were started by affluent societies during the Victorian era. This novelty allowed people to eat at predetermined intervals of time, and all day long, overriding natural hunger. Unfortunately, this mostly stylistic approach to eating, called clock eating, involves consuming large batches of food, irrespective of whether the digestion is ready to accept a new meal cycle.

 

Meal evolution and genetics

Clock eating became more popular after World War II, when a decline in global economies produced a severe food shortage. Rationing, or isolating foods by meal type, helped stretch a sparse food supply, which was needed to feed large and clustered populations living in war-plagued countries.

Meal structure and composition have evolved over the decades, and as a result of clock eating, could be the cause of many modern-day health problems, both noticeable and chronic. Also significant, portion sizes and plate sizes have increased, and this may be connected to post war lack progressing into modern day prosperity. Unfortunately, when there is more food consumed, this extra food would also require sorting, enzyme management, and nutrition distribution. The major concern is continuous and longer digestion cycles, particularly when chemically-created ingredients are consumed frequently, become under-digested, and as a consequence, linger in the digestion tract waiting to be expelled as waste. Remaining in the body, these poorly digested ingredients accumulate in batches, delaying the digestion times of all sequential meals.

***

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The Ingredient Diet

If your body were a gladiator, there would be no warrior who could defend you better. Your gladiator would be the first to let you know if you were sick, very sick, overweight, fat, or obese. Now the question is, what kind of diet would your gladiator be looking for? The ingredient diet is your gladiator’s champion, with one goal in mind: to remove fat and lose excess weight. Ingredient management can be used to rebuild natural immunity, reduce body fat, lose inches and pounds, and prepare the body to make changes that build a healthier future. This diet has been created for people who have used diets and failed, or struggled to lose weight and eventually surrendered to cravings. The Ingredient Diet does not focus on counting calories—and certainly not on counting points or eating just steak and chicken all day long. This plan concentrates on changing when and how people eat, which can make all the difference when it comes to losing weight and reclaiming health. At last, a diet that supports the gladiator’s quest. The Ingredient Diet can be used to win that fight for your life!

  • ISBN: 9780982253946
  • Author: Valerie Lunden
  • Published: 2017-02-28 03:35:10
  • Words: 27488
The Ingredient Diet The Ingredient Diet