Our Evolving Appetites

For several decades now our appetites for sweeter test has led the siege in eradicating the valuable nutritional values in our daily food.

In quest to improve the test and appearance of our food, our test has evolved, leading the food industries to successfully remove the wholeness and essential elements needed for the health function of our bodies. Through the years, the food industry has worked tearlessly to alter the bitter test to match our desired appetites for a sweeter test.

The food is refined and the added additives have compounded to the eradication of good flora in the gut, leading to less absorption of essential vitamins that should sustain our well being. The bitter test is one of the reasons that has led to the processing of food- and yet, it carries the most important compounds that help prevent many diseases and inhibit many cancers.

The food is also processed to change the roughness and unattractiveness appearance of most food, e.g, rice, wheat, rye, cassava, millet and many more high fiber food. This leads to food that is substance, and no content, because the richness and wholeness is rid off, during the process.

Cross breeding is wild spread in most fruits, in quest of getting rid of seeds in the fruit. We are attracted to seedless grapes, seedless watermelon, etc. The seeds and the pulps from the fruit carry with them healthy saving compounds. The pulps are high in fiber, good for digestion. The seeds carry B17, good for one’s immune system- before, the seeds were crushed and mixed in food like, marmalade, drinks etc. The Apricot kernels have great healthy benefits too, and in old times it was mixed in food too- you can find the crushed kernels in healthy food stores.

In some countries in Africa, people have left the way of their native lifestyle, which sadly includes the food they consume. Brown whole food is considered, food for the poor- in contrary to their forefathers, they have been hijacked by the refinery industry, which is considered civilization.Their staple food being maize meal, millet and cassava which is highly considered to retain a potent antioxidant selenium, has been equally abandoned, or if eaten it has to be refined and bleached, the whiter it is, the better your economical status.

Millet and cassava, both known to have B17 and high selenium( good to fight off cancerous cells and other auto-immune diseases) has been the reason why years before, less Africans suffered from heart related diseases, like High blood pressure. Wholeness of food is high in fibers, and it is also good for detoxification of the digestive system, which renders your body a clean health bill. This takes me to what God says, “My people perish because of ignorance,” and this is one at its best. So were our forefathers primitive or wiser?

There are people with a genetically inherited sensitivity to bitter tastes. These people may avoid cancer preventive compounds found in bitter tart vegetables and fruit, according to a University study. Many antioxidant flavonoids that are so important for cancer prevention are either bitter or occur in bitter tasting vegetables and fruit, this is according to, Adam Drewnowski, director of the Human Nutrition Program at the School of Public Health in America.

In his tests, he found that women who rejected the bitter taste of a laboratory compound called PROP (6-n-propylthiouracil) had different taste preference profiles and disliked more sharp and bitter foods than did non-tasters. Sensitivity to PROP appears to influence dietary choices, and may limit exposure to dietary substances already known to alter cancer risk.”

For instance, the PROP super-tasters disliked naringin, an antioxidant flavonoid that is the principal bitter ingredient in grapefruit juice. Naringin helps inhibit cancer-causing compounds in the body, and has potential chemotherapeutic values. Another compound that is found naturally in soy is genistein an antioxidant flavonoid that help strengthen one’s immune system and fights many cancerous cells.

In general, women who are sensitive to bitter tastes may limit their consumption of sharp and bitter foods containing diverse flavonoids and isothiocyantes (antioxidants found in cruciferous vegetables) thought to be effective in cancer prevention. These foods may include bitter cruciferous vegetables, such as broccoli and Brussels sprouts, citrus fruits such as grapefruit; and a variety of bitter berries and roots.

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