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Cells in the body do not just grow and remain, but rather all body cells degenerate, die, and must be replaced within 24 hours to seven years. Growing, nourishing, repairing and replacing all body cells requires nutrients, and the metabolites the body produces as a result of nutrient metabolism. Essential nutrients include water, calories, fat-soluble nutrients, water-soluble nutrients and microbes. Unless chemically isolated, denatured or imbalanced, nutrients can provide a wide variety of health benefits and medicinal properties. To prevent the denaturing of nutrients, avoid cooking foods that contain them, as all nutrients except water, carbohydrates, cholesterol and minerals are denatured and/or destroyed by heat (temperatures over 118 degrees F), light and air. To prevent nutritional imbalances, RDAs should be met but not exceeded (unless for medicinal use).
Anti-NutrientsAside from probiotics, plant foods can provide all the nutrients we need. Most plants however, also contain anti-nutrients such as oxalic and phytic acids, trypsin and protease inhibitors. Anti-nutrients help to protect growing and mature plants from infections and decay, while preserving nutrients for their dormant offspring (i.e., nuts, seeds, grains, beans and legumes) until growing conditions are favorable. Many anti-nutrients are used for medicinal and other purposes, but when consumed, anti-nutrients bind nutrients and inhibit nutrient absorption unless neutralized and/or deactivated first.
Oxalic acid is present in nearly all plant foods. It binds with alkaline nutrients, but can be neutralized with antacids, Vitamin B6 or Vitamin C, decomposed with magnetic and electromagnetic energy, or broken down into carbon dioxide and hydrogen peroxide by an enzyme in barley root called oxalate oxidase. Nutrient absorption is only inhibited however, if the foods containing oxalic acid are cooked!
Phytic acid and protease inhibitors are commonly found in nuts, seeds, grains, beans and legumes, but such anti-nutrients can be neutralized and deactivated by soaking in water (i.e., germination) and sprouting.
Trypsin inhibitors are found in seeds, beans and legumes, but they can be reduced by 50% via germination and sprouting, and are completely deactivated by fermentation.
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