Calories do exist.
A calorie is a nice, neat laboratory measurement: the amount of energy it takes to raise the temperature of one gram of water by one degree. In matters of chemistry, calories are useful, even essential.
In matters of healthcare, however, calories are deadly.
At the start of the twentieth century, when the automobile industry was surging, there was such a large public focus on combustion machines that doctors began to compare the human body to a heat engine.
Although this was an elegant metaphor at that time, one which brought many intermediate medical advances, even helped food product manufacturers reduce the cost of grain distribution during two world wars, science has made exponential leaps forward since then.
Now we know a wider range of the electromagnetic spectrum. Now we have adopted quantum mechanics. Now we know that the true power of a molecule lies in its bonds, in its negative space, yet we cling stubbornly to this notion of counting particles, macromolecules, Calories.
The Calorie theory of nutritional measurement created a culture of confusion around everyday food choices, a nation in which food product companies can imply, can legally market to citizens, that 1,000 Calories of a microwaved sandwich does the same damage as 1,000 Calories of tabbouleh and ratatouille with fresh herbs and olive oil.
The result has been the fattening of the West, laden with chronic diseases and bloated healthcare costs, all stemming from that false narrative, that old story of the human body as a combustion engine.
We are not machines. We are bodies of water. Our bodies of water manage complex electrochemical currents which require, certainly, ionic fuels, but also which can, and will, lose rate of flow in the presence of competing circuits. The modern American diet, full of processed foods and sweet beverages, literally clogs the delicate channels through which cells make chemical choices.
It literally takes the life out of you.
Acknowledging the role of inflammation as a precursor to so many diseases, even genetic expression during cell reproduction, food pairing will be an essential concept for diets of the future. Some common foods actually are dangerous, even irresponsible, to consume without balancing the meal with antioxidants. Other products, marketed as foods, in fact are not fully digestible.
Of course, people should wash their hands. But there is increasing evidence that human immunity requires networks of cooperative parasites which are threatened by common practices: chlorinated water; excessive antibiotics; commercial agriculture. And it is time for sugars to be regulated as the villains they are, creating parasitic overgrowth and immune suppression.
If the H Bond Theory is correct, then it is not only residual metals and environmental pollutants which endanger health statistics. There may be evidence that excesses of everyday macromolecules like proteins, carbohydrates, and fats alter the ideal conditions for cellular stability. It may be that systemic dehydration creates pockets of localized congestion when any food is insufficiently digested, generating several of our most common diseases.
These solutions, as prominent foodies have been screaming during streaming documentaries for decades, are essential to the future of our species, yet they do not require more money, just a different budget of time and energy.
We believe America can afford to make these cultural transitions because our existing budget for breakfast and lunch simply becomes displaced into a more luxurious dinner, like the leisure class, full of tasting plates with fresh ingredients.
Certainly children, at the age when they are bouncing off the walls, require more frequent feedings, and older adults, whose blood sugar may be imbalanced from decades of damage by the calorie theory of nutritional measurement, require special allowances.
But the rest of America must change her diet in order to change her future. Many US citizens are malnourished to the point of self-abuse, resulting in obesity, disease, and depression.
Consider following the taste training steps below, designed gently, slowly, to slough off years of fat and mucus from clogged membranes.
Change the world: change your diet.
Having studied dance but fallen in love with food, the founder of Fitness For Foodies.Org spent two decades combining research in fitness and longevity with a daily culinary education.
It is the goal of this organization to improve American health statistics by lobbying for institutional reforms in nutrition science.
On most days, practice intermittent fasting, ensuring several hours of emptiness all morning, during which you consume first alkaline and then stimulating beverages.
Most of us choose a quart of lemon water, followed by a few, slowly sipped cups of fresh-ground, locally roasted coffee.
Get your daily dose of oxygen around lunch, going for a walk, a workout, or even just ten minutes of uninterrupted deep breathing. Get outside or take a nap in your chair.
The goal is to flush your empty vessel with clean air, not only feeding your brain, but also because oxygen flushes are biologically necessary to destroy anaerobic parasites, including cancer.
Drink another large dose of alkaline fluid, like lemon water or herbal tea, before enjoying a first course of raw plant fibers in the afternoon, like a salad or some fruit or a green smoothie.
This essential step helps remove whatever acids or toxins were released into the blood during your morning fast and lunchtime exertion.
Enjoy multiple courses of real food throughout the afternoon and early evening, noshing on small plates, simple pleasures, but don't binge.
#1: Pair foods for alkaline balance.
#2: Consume no sugars that are not fermented.
#3: Eat as slowly as is socially permitted.