Adequate nutrition of Academician mushroom. Ugolev A.M.

Now it is difficult for the reader to imagine that at first, in prehistoric man, the essential amino acids necessary for his body were produced in sufficient quantities by the microflora of his large intestine. The evolutionary shift to eating animal proteins made the production of amino acids by microorganisms in the large intestine unnecessary, and it was discontinued. This evolutionary transition is believed to have played an important role in human development. A more important transition, which ultimately ensured the development of the brain and the transformation of prehistoric man into Homo sapiens, was the transition to the extraction of a sufficient amount of more high-calorie plant foods.

However, the cessation of the production of essential amino acids by microorganisms in the large intestine was not carried out by evolution forever. As a backup option, for cases of interruptions in the intake of animal proteins into the body, evolution has preserved the possibility of a short-term (emergency) return to the system of production of essential amino acids of prehistoric man in modern man. Vegetarians call us to such a diet without animal proteins, not realizing that this is not the main essence of vegetarianism. It lies in the fact that, having significantly reduced the total caloric content of their diet for life, they drastically reduce the nutrition of the brain. In a very distant future, if all people became vegetarians, it would threaten humanity with the reverse development of Homo sapiens into prehistoric man. But the development of nature does not know such reverse moves. Hence the conclusion: vegetarianism must disappear from the historical arena. In the meantime, the author counts on the understanding of the reader, since it will be necessary to quote long enough quotations from vegetarian theorists to maintain the accuracy of their statements. We will always remember that without studying the delusions of vegetarians, we would not have been able to come to an understanding of some of the most serious issues of biology and, most importantly, the mechanism of brain development for a very long time: from increasing the total calorie content of carbohydrates in the diet - through increasing the nutrition of the brain with blood - to brain of a rational person.

The reader will pay attention to the triumphant tone of the declarations of vegetarians who do not yet know that their triumph is not supported by a scientific basis. However, we will devote the next chapter to the true triumph of vegetarians.

Now it's time to give G.S. Shatalova to express her point of view:

“For a long time, scientists could not understand what role it (the large intestine - M.Zh.) plays in our body. ... Only modern studies of academician A.M. Ugolev helped not only to rehabilitate the colon, but also to evaluate its inconspicuous work. Moreover, it is she who is destined to deliver a knockout blow to the calorie theory, which the quirky human mind has constructed solely in order to whitewash its gluttony in its own eyes.

... Supporters of the calorie theory have argued and continue to argue that there are amino acids that are not produced in the human body, but without which it cannot exist. So they began to call them - irreplaceable. It was also proved that these amino acids are found only in animal protein, that is, in meat, so a person is simply obliged to use it so as not to die. Academician A.M. Ugolev and his colleagues, using a series of experiments, established that the organ that produces essential amino acids in our body is the large intestine. More precisely, not the intestine itself, but the lodgers living in it - microorganisms. It is they who, consuming part of the nutrients that enter the large intestine with plant foods, convert them in the course of their vital activity into the amino acids and vitamins we need. ... The coexistence of our body and the microflora of the large intestine is a classic example of the phenomenon of the so-called symbiosis, widespread in wildlife.

... The work of Ugolev and his collaborators made it possible to restore historical justice ... in assessing the role of the large intestine, and at the same time, as they say, "to clarify the question" why the part of humanity that made a choice in favor of plant foods and refused to eat meat does not die out and fish. This is the same “backfilling question” that supporters of the caloric theory have always avoided.

... Well, the answer to the question why millions of vegetarians live without meat and feel great is, in my opinion, now clear to you.

The challenge has been thrown by vegetarians, you must respond immediately!

The large intestine has been chosen by evolution as the organ that not only helps to protect the human body from dehydration, providing the absorption of water from its contents, but also as a place for the settlement of our roommates - saprophyte microorganisms. Microorganisms that produce essential amino acids and vitamin C settled in prehistoric humans and modern vegetarians in the large intestine. A prerequisite for the production of essential amino acids by the microflora of the large intestine, presumably, is the absence of animal proteins in food. Modern non-vegetarians receive animal proteins with food, and the production of essential amino acids by the microflora of the large intestine is absent as unnecessary. But the production of vitamin C remains.

The gross mistake of vegetarians (and academician A.M. Ugolev) is that they did not see the most important phenomenon: the intake of animal proteins from the outside into the human body is a favorite topic for loud conversations of vegetarians, a screen behind which they themselves could not see what it is. far from the main issue in vegetarianism. They did not understand that the rejection of animal proteins in food pushes them to commit the main mistake of vegetarians - to reduce the total volume and total caloric content of the diet for life. They do not understand, finally, that a return to the production of essential amino acids by the microflora of the large intestine, although possible (and that is why vegetarians do not die out!), But should never be allowed for a long time, since it was left by evolution as an emergency option (with a shortage of animal proteins in food). A long return to the production of essential amino acids puts a person in front of a dangerous dependence on the microflora of the large intestine, which is easily destroyed not only by many drugs, but also by a number of nutrients (garlic, onion, etc.).

A gross mistake of modern medicine and especially physiology (this can be seen from the materials of Chapter 1 of this book) is that there is a statement that without the supply of essential amino acids with animal food, the human body cannot exist. Without animal proteins coming from outside, the human body can exist maybe, but shouldn't!

The question of the extent to which vegetarians feel excellent, we will leave without discussion for the time being. But already now we note that not only did the knockout blow on the calorie theory fail, but the work of Academician A.M. Ugolev and G.S. Shatalova is literally being forced to conduct research that deals a knockout blow to vegetarianism. Sam A.M. Ugolev did not foresee such a turn of events and mistakenly believed that he was "helping out" vegetarians. We, dear reader, will follow the path of conscientious scientific research and draw conclusions that are disappointing for vegetarians, but very useful for ordinary people.

Now it is advisable to get acquainted with the opinion of G. Shatalova:

“However, not everything is so clear with those who still cannot imagine their life without meat. Think for yourself, is it possible to turn off with impunity a whole organ, prudently built by nature into the integral system of our body? Neither for him nor for you it does not pass without a trace. Today, your large intestine does not work even to a small fraction of its capabilities, consuming foreign proteins, concentrated substances, you inhibit the microflora of the large intestine, bring disharmony into the coordinated work of your body, interfere with its ability to self-regulate, self-heal.

Firstly, do not confuse the work of the organ (large intestine) and the microorganisms inhabiting it. It's elementary. With the full preservation of the work of the organ itself, it is advisable to turn off the excessive production of essential amino acids by microorganisms in this organ, which is what happens in ordinary people.

Secondly, we have before us Shatalova's remarkable recognition of the weakness of her own position: there are too many substances that are constantly present in our lives and enter the body, but oppress the microflora of the large intestine. These are, for example, onions, garlic, garlic oil, beloved by Shatalova, sulfonamides, antibiotics, etc. In these numerous and often extremely necessary cases, there is simply no one to produce essential amino acids in the large intestine. Vegetarians find themselves in an extremely complex and dangerous dependence on the state of the microflora of the large intestine! However, there is no way to strictly control this state.

Let's continue our very instructive acquaintance with the opinion of the vegetarian G. Shatalova:

“I understand that the feeling of satiety, associated in our minds with the consumption of meat in the first place, keeps a person stronger than any rope in captivity of the usual way of life and nutrition. Many fear that, having abandoned the traditional diet, they will constantly feel hungry.

To reassure them, I will tell you some details about the large intestine. ... Take an anatomy school textbook and see how the colon looks like, how it is located in the abdominal cavity. ... It looks like a long round central heating battery. And it is located in such a way that it is able to heat all the internal organs lying under it and above it. If you are eating animal proteins, then consider your battery dead.

Ask people who follow a healthy diet according to the Natural Health System diet, and they will tell you that it is worth enjoying healthy food, how microorganisms living in the colon respond to the received signal with a powerful release of heat. In a short time, at least 500 kcal is released, and the impression is that you have put a heating pad on your stomach with its gentle warmth. And this, I emphasize, even before the food entered the large intestine. When it gets there, warmth seems to permeate you from the inside, you experience a feeling of light satiety that does not burden the heart, does not cause shortness of breath, which accompanies you until the next meal, creates an even, cheerful mood.

But I repeat, this whole complex of sensations is familiar only to those who steadily observe the requirements of species nutrition, whose cells have acquired a chemical composition that is characteristic of man as a biological species. To enter this state, you will need at least 2-3 months, and you need to be prepared for the fact that at first you will be visited by a feeling of some discomfort. To overcome it, do not exhaust yourself with hunger, eat as many times as the body requires, but taking into account the anatomical and physiological characteristics of the human gastrointestinal tract. Gradually, you can enter the natural state of true health, imperceptibly switch to a one-time meal.

It may be objected to me that with the current standard of living, it is not easy to adhere to the norms of species nutrition. It really is. But if you show as much resourcefulness and ingenuity as now, if you are not too lazy to grow your own vegetables, herbs, fruits on your plot of land, then the problem can be solved. And it will cost you, in the end, much cheaper than eating according to the recommendations of the caloric theory and treating the diseases that followed as a result of this.

This latest statement by G. Shatalova is based on an elementary lie and, unfortunately, on physiological and medical ignorance. Despite this, we will try to derive significant benefit from this statement.

It is a pity that G. Shatalova does not understand that the feeling of satiety in the human body cannot be initiated by the large intestine. Any kind of food causes this feeling, being in the stomach (not in the large intestine!) In an amount sufficient to stretch its walls. The same effect in the experiment gives inflation of rubber cans placed in the stomach. Meat - protein food remains in the stomach for a longer time than vegetable - carbohydrate. Therefore, meat food does not provide a long-term feeling of satiety, but a later onset of hunger associated with the emptying of the stomach.

Further, Shatalova is supposed to know that any local heating in the human body indicates trouble in nearby organs or tissues. The appearance of a heat release of 500 kcal in the colon after eating, but even before it enters the colon, indicates trouble in the colon in the usual sense, which has become the norm for vegetarians. This means that the enzymes for the digestion of animal proteins did not enter the gastrointestinal tract, and the microorganisms of the large intestine, having received a humoral signal about this, intensified their activity according to the vegetarian variant with the release of heat.

Microorganisms in the large intestine produce vitamin C from fiber, which the human body itself does not digest due to the lack of necessary enzymes. But this production of vitamin C, as you know, does not cause heat emissions. The production by microorganisms of the large intestine of vegetarians of the daily norm of essential amino acids, which leaves only 164 kcal, does not occur at a time, but, most likely, evenly throughout the day and cannot produce heat emissions. Consequently, heat emissions in the large intestine of purely vegetarians (in the absence of inflammatory processes in it) can only be associated with the process of gluconeogenesis (glucose production by the body) known in physiology and medicine. Gluconeogenesis in the body of an ordinary person is known mainly in the liver, kidneys, and partly in the large intestine. Now we have reason to assert that vegetarianism leads to a significant increase in gluconeogenesis precisely by microorganisms in the large intestine, and with a significant release of heat. In the liver and kidneys, gluconeogenesis is carried out by the cells of these organs without heat emissions. In vegetarians, apparently, increased gluconeogenesis in the large intestine is not accompanied by a violation of the production of vitamin C and essential amino acids by microorganisms.

The raw material for the production of glucose in the process of gluconeogenesis in the liver and kidneys is lactic acid, delivered by the blood from the muscles. An intensive increase in the processing of lactic acid into glucose and the use of glucose again in the muscles is typical for people with a vegetarian diet. We will consider this issue in detail in the following chapters, but already here it is important to note that the main organ providing gluconeogenesis during vegetarianism becomes the large intestine, and not the liver and kidneys, as is the case in ordinary people. The raw material can be fiber of plant foods.

At the same time, we can draw a serious practical conclusion: patients with diabetes should not exclude animal proteins from their diet, as this leads to increased gluconeogenesis in the large intestine and an increase in blood sugar levels. When a feeling of warmth appears in the area of ​​the large intestine, it is necessary to take measures to cleanse the large intestine from the microorganisms that live in it, with compensation for vitamin C.

In our case with a little boy with diabetes (his illness, in fact, prompted the author to study vegetarianism), unfortunately, it is difficult to focus on the personal feelings of the patient. Thermal imaging in its current state also cannot provide significant assistance.

It should be noted that the formation of the dominant vegetarianism (we will talk about it below) requires 2–3 months of significantly uncomfortable training for the human body.

It must be emphasized once again that a mixed diet not only allows you to significantly increase the supply of blood to the brain, but also frees ordinary people from the bondage and dangerous dependence that vegetarians fall into - to the microorganisms of the large intestine.

Now regarding the cultivation of their own vegetables, herbs, fruits on their own plot of land, which G. Shatalova strongly recommends. Will it cost less? Certainly not cheaper. My relatives and friends have plots located 120-160 km outside the city, and even many kilometers have to be driven through the city. We need a car, gasoline (all this is not cheap) and a lot of free time, which working people simply do not have. My relative and acquaintances, good specialists in their fields, but knowing practically nothing about growing vegetables, herbs and fruits, taking up this new business for them, spend a lot of time and effort with very poor results. It would be better for them to do what they are well versed in. Growing vegetables and herbs should also be good specialists in their field. In the end, humanity, being engaged in non-specialized labor, degrades. The development of mankind took place precisely along the path of specialization and an increase in labor productivity due to this. These are elementary truths. And suddenly the scientist G.S. Shatalova urges everyone to move away from the specialization of human labor and start growing vegetables and herbs. What is it? Another oddity of thinking caused by many years of vegetarianism.

G.S. pays much attention. Shatalov protein production in the human body using air nitrogen. In the initial part of her book “Choosing a Path”, she devoted quite a lot of space to the works of M.I. Volsky, and in conversations with journalists often refers to the recently discovered ability of the Papuans of New Guinea to synthesize protein using atmospheric nitrogen. The Papuans of New Guinea eat mostly sweet potato, a sweetish potato high in carbohydrates and low in protein, and remain healthy and strong. But we have already emphasized that the exclusion of animal proteins from food is not the main content of vegetarianism, that all the talk about it only interferes with finding the main thing in it.

In the special chapter "Protein Deficiency or Knowledge Deficiency?" G.S. Shatalova, in the tone of a winner, using devastating “meat-eaters” and their theorists of expressions, proves that vegetarians, like the Papuans of New Guinea, produce essential amino acids in the required amount in their own bodies. But no one argues with this. The question is that humanity needs to abandon this method of extracting essential amino acids if it does not want to be in bondage to many substances that can inhibit this process. This method has been left by evolution to man only as an emergency in case of a shortage of animal proteins in food.

The greatest achievement of evolution is that it led prehistoric man to the path of eating animal meat and fish, thereby freeing people from a dangerous uncontrolled protein addiction. Our task is not to admire the activity of microorganisms in the large intestine in the production of essential amino acids, but to stop this activity in all cases when it is not absolutely necessary, in the simplest and most ingenious, evolutionarily proven way - by introducing a minimum of animal proteins into the diet. (164 kcal), used mainly not for energy, but for the plastic needs of the body.

G. Shatalova writes that in her experiments, participants in desert crossings, ultra-marathon runners, mountain tourists and climbers, whom she has already talked about more than once, enduring heavy and prolonged physical exertion, received no more than 10–25 g of protein per day. These are, indeed, very spectacular and very important experiments that G. Shatalova conducted without understanding their true meaning. Therefore, she came to a conclusion, strikingly incorrect in the first part, but very correct in the second part, which applies to herself:

“It is clear to any sane person that in fact there is no protein deficiency, there is only a lack of knowledge about the processes occurring in the depths of our body.”

G. Shatalova begins her reasoning about nitrogen with the experiments of I.M. Sechenov on the content of nitrogen in the arterial (there is more of it) and venous (where it is noticeably less) blood and focuses on the book by M.I. Volsky "Nitrogen fixation by complex plants and animals", published in 1970 in Gorky. It is extremely difficult to obtain the book itself now, but people of the older generation remember the huge article about nitrogen that made a sensation about 40 years ago in one of the central newspapers. The article was called (from memory) “Nitrogen? No, zot! ”, Which should be understood as“ Lifeless? No, life! After this article, careful research was carried out, refutations were printed. Having visited Volsky, G. Shatalova immediately drew attention to the fact that Volsky was largely studying what had already been discovered and proven decades ago (experimental data that vegetarians reduce the release of nitrogen in exhaled air, and ordinary people increase it presumably due to digestion of food proteins, etc.).

Behind all this reasoning about nitrogen, the most important idea is lost, that the point is not at all whether the microorganisms that live in the large intestine are capable of synthesizing essential amino acids for the human body. Everyone says in unison: “Yes, they are capable, this was proved by A.M. Ugolev, proved the Papuans of New Guinea. The question is different: benefit or harm from this person? Harm begins when the production of essential amino acids by the microorganisms of the large intestine becomes systematic, becomes part of vegetarianism. We should take all measures to ensure that this discovery of A.M. Ugolev never worked for a long time. To do this, it is necessary to eat animal proteins in the minimum required amount (in terms of energy, only 164 kcal / day). And never switch to a vegetarian diet for a long time!

As a consideration directed against mixed nutrition (“meat-eating”), G. Shatalova cites her third refutation:

“Thirdly, the high calorific value of meat proteins turned out to be not a boon, but a misfortune for the human race due to their low efficiency.

Studies have shown that in order to perform the same work, animal proteins must “burn” in the body more than carbohydrates, by 32%. It was noted that where the need for the life process is determined by 100 units of energy, 140.2 units are consumed from the energy of meat protein. Thus, 40.2 units are unused and must be removed from the body by the thermoregulatory system in the form of excess heat. This means that all organs and systems associated with it must perform absolutely aimless, useless work, “pump” an additional flow of energy through the tissues of the body. Take a look at these facts from the standpoint of the principle of energy expediency and the life expectancy formula and draw your own conclusions.”

Let's see, dear reader, what is neither more nor less "misfortune of the human race" is hidden in meat proteins? Indeed, more energy is expended on the synthesis of ATP from protein than on the synthesis of ATP from carbohydrates. We talked about this earlier in Chapter 1. In the same place, we correspondingly increased the daily amount of protein in food necessary for a person. Of less than 7% of animal proteins in the daily calorie intake, this increase left only 2.1% in that 7%. However, not a single supporter of mixed nutrition fell into hysterics and shouted that these 2.1% of the daily diet are "the misfortune of the human race." One can only wonder why G. Shatalova does not panic about vegetable proteins, which are at least 1.5 times more in the daily diet. There, the efficiency is very poor, the amino acids in the set are not very suitable for a person.

We will leave the conversation about the life expectancy formula, to which G. Shatalova refers, to a later time. However, let's say that this formula is so absurd that it promises a person an almost indefinite life with a complete cessation of nutrition.

Proponents of mixed nutrition resolutely do not want to take the path "back to the ancestors" and recommend that all vegetarians do the same.

Three refutations of “meat-eating” by G. Shatalova seemed not enough, and she made one more, additional one:

“What has been said far from exhausts the harm brought to the body by the consumption of meat. Worst of all, an excess diet enriched with animal proteins has brought about a phenomenon that most of us have not yet fully appreciated. I mean the so-called prematurely early development of children. Acceleration has acquired the character of an epidemic that has affected all of humanity, and, according to many scientists, it negatively affects the subsequent stages of a person’s life, his spiritual and physical health and longevity, reducing his natural immunity, causing premature puberty and the appearance of offspring, with a complete absence of a sense of responsibility for him.

As a result of acceleration, the limit of energy allotted to a person for life is largely wasted at an early age. All these diathesis, eczema and other childhood ailments, explained by the vague and meaningless formula "metabolic disorders", are nothing but the result of blind parental love, not limited by the rigid framework of common sense. Unnecessarily enriching the child's diet with meat and sweets, they, unwittingly, shorten his life, in other words, slowly kill their own child.

What do you think, dear reader, whom is G. Shatalova so diligently and annihilatingly stigmatizing? All supporters of eating plant foods, carbohydrates! If she had previously looked into the holy calendar, and only then thumped into the bells, she would have changed the tone of her moralizing or would have abandoned them altogether. Indeed, the ability of G. Shatalova to distort facts, scientific positions, to untruth exceeds all conceivable boundaries.

Let us turn to the well-known book of Professor V.M. Dilman "Large biological clock". Chapter 15 of the book is specifically devoted to acceleration: "Age norm and acceleration of development." V.M. Dilman writes about the cause of acceleration, the so-called "diabetes of pregnant women": "Consequently, the process of acceleration begins already in the womb."

We are talking, first of all, about an increase in the level of glucose in the blood after a meal in the mother during pregnancy and before this period too.

In this case, the cause of acceleration should first of all be attributed to carbohydrates. And G. Shatalova should not have told a lie about acceleration, as about "harm brought to the body by the consumption of meat."

V.M. Dilman writes: “A large fetus is essentially an “older” fetus, since the weight of the fetus corresponds to its biological, and not chronological, age. As noted by the Polish gynecologist-endocrinologist R. Klimek, the “fat” fetus begins to age rapidly, not yet born.”

And what is the connection between diathesis, eczema and other childhood ailments and acceleration? G. Shatalova writes that all these ailments are the result of blind parental love, and connects it with excess meat and even sweets. Instead of blaming parents who are addicted to plant-based foods for acceleration, she rushes to attack supporters of the theory of a balanced diet. False after false! To indecent! This is what vegetarianism can bring a person to! But that's not all, dear reader. Further, as they say, more. Having “defeated” acceleration, G. Shatalova proceeds to accuse the supporters of the theory of balanced nutrition of the poor quality of the meat used for food, of using bad meat in the manufacture of sausages. But do the theorists of a balanced diet engage in raising livestock and growing fodder for them? Or making sausages? But G. Shatalova accuses modern nutritionists of even keeping cows in a stall for a long time and feeding them, pursuing purely quantitative goals, which worsens the quality of milk and meat.

"Add here the nitrates, herbicides and insecticides that enter the animals' bodies with food, and then into ours."

But this applies to a greater extent to vegetarians who eat all these poisons without intermediaries - animals, but directly.

“Those who have had the opportunity to compare, for example, the meat of a wild boar, eating natural, species food, and the meat of a domestic pig, will tell you that they differ like heaven from earth.”

By the way, the author had occasion to compare wild elk meat with beef. The comparison turned out to be far from in favor of the moose. The same impression after comparing the meat of wild and domestic duck. Not in favor of the wild duck. But why did the vegetarian Shatalova need this agitation in favor of wild animal meat? Her conclusion is shocking:

“It is necessary to completely abandon their (domestic animals - M.Zh.) breeding and eating. And not only for moral and ethical reasons, which guide many vegetarians who refuse to eat the corpses of animals.

So, neither vegetarians, nor supporters of mixed nutrition eat animal corpses. Shatalova probably knows this. But he's telling the truth again! She writes about the cruelty of people who eat meat from domestic animals, but campaigns in favor of wild animal meat, which can only be obtained through cruelty. The very same that is inevitable in surgery, only this is cruelty against rational beings, that is, cruelty of a higher order.

G. Shatalova scares readers with the fact that in the body of a person who eats meat, decay products are formed from the digestion and combustion of proteins - such as urea, uric acid, etc. And here is a lie addressed to "meat-eaters": in the body of a vegetarian, exactly the same decay products from the digestion and combustion of proteins (urea, uric acid, etc.), only these proteins enter the body partly with plant foods and are partly produced by the microorganisms of the large intestine.

One can give more examples of the untruth used by the vegetarian apologist G.S. Shatalova with the sole purpose of discrediting the caloric theory of a balanced diet by any means and one of the two main "enemies" of vegetarianism in this theory - eating animal proteins.

G. Shatalova's appeal to G. Shelton's theory of separate nutrition with a threat to the body of “potatoes with meat or chicken with vermicelli” we will not refute here, since we paid enough attention to this in our work “Overweight. New Dietetics" (1998).

As a result of our research on the first of the two main differences between vegetarians and ordinary people - eating animal proteins in the framework of the caloric theory of a balanced diet - we, with the help of G.S. Shatalova received exhaustive evidence of the complete failure of vegetarianism in this matter. It would seem that we can already conclude that humanity has no reason to embark on the path of vegetarianism based on the rejection of "meat-eating".

But such a conclusion should still be considered premature. So far, we have only explored the direct, immediate impact of eating animal proteins within the theory of balanced nutrition. In the following chapters, we will explore the indirect, indirect impact of "meat-eating" on the human body.

So far, we have not come close to understanding the main question that forced the author to study vegetarianism - what is the relationship between the purely vegetarian diet of a diabetic baby and an increase in blood glucose levels.

It remains to be hoped that all questions of interest to us will be clarified in the study of the second main difference between vegetarians and ordinary people - a decrease in the total caloric content of the daily diet.

In conclusion of this chapter, we will quote from the book by G.S. Shatalova "Choice of the path":

“The anatomical and physiological structure of the human body has changed little since those prehistoric times when it wandered (as Shatalova - M.Zh.) through virgin forests in search of plant food. In the process of evolution, it was mainly his brain, his consciousness, thinking that developed, and it was this that turned out to be the decisive factor in the survival of man as a biological species. And only today we begin to understand it. I am a scientist and I am used to trusting more facts than the most authoritative opinions, if they are not confirmed by experience and practice.

First, the scientist is supposed to pay attention to the fact that in the evolution of man, the development of his brain was preceded by the consumption of animal products. Secondly, the majority of scientists understood all this not only today, but much earlier. And, thirdly, the author of this book, like the scientist G. Shatalova, took the path of distrust of the opinions of vegetarian authorities and their ideologist G. Shatalova, if these opinions are not confirmed by experience. And, of course, I was not mistaken.

But there is one very important mistake that has long and deeply taken root in modern natural science and goes far beyond the limits of the theory of vegetarianism. This mistake is repeated literally by the whole teaching. Repeats it and G.S. Shatalova:

“I am often reminded of the idea expressed by Engels that man became a man only after he began to hunt and eat the meat of animals he had killed. Indeed, meat is a high-calorie product, and human consumption of it has made it possible to drastically reduce the time for searching for edible fruits, cereals and roots. It opened up an opportunity for self-improvement.”

The error here is that the consumption of animal meat did not influence the development of the brain of prehistoric man by itself, nor by a drastic reduction in the time spent searching for plant foods. The extraction of animal meat is also not a quick matter for prehistoric man. Here we state for the first time that the reason for the development of the brain of prehistoric man to the brain of a rational person lies not so much in the use of animal meat and not in the saving of time associated with this, but in the fact that man has learned to get a large amount of more concentrated plant foods, most likely, cereals, and this made it possible to increase the nutrition of the brain with blood several times!

This statement of ours, of course, requires proof. The reader will find them in later chapters of this book. At the time of Engels, there was no such evidence. It must be said that this evidence could appear only after the experiments of G.S. Shatalova.

Agriculture contributed more to the development of the human brain than animal husbandry.

2016-05-14 10:40 10983

Book " Theory of adequate nutrition and trophology"is devoted to the fundamental and applied aspects of the problems of nutrition and food assimilation. Within the framework of the new interdisciplinary science of trophology, the main postulates of the theory of adequate nutrition are formulated, in which the classical theory of balanced nutrition is included as an important component. The main flows from the gastrointestinal tract to the internal environment are characterized. organism, endoecology and its main physiological functions, the role of the intestinal hormonal system in the life of the organism, the general effects of this system and its role in the development of the specific dynamic action of food.The origin of life, the emergence of cells, trophic chains, etc. are considered in the light of trophology, and It is also shown that the trophological approach is fruitful for understanding the processes of assimilation of nutrients at all levels of organization of living systems, as well as for biology in general, as well as for some general problems of preventive and clinical medicine. us. The book is intended for a wide range of trained readers whose interests include biological, technological, humanistic, environmental, medical and other problems of nutrition and digestion.

FOREWORD 10
Chapter 1 TROPHOLOGY - A NEW INTERDISCIPLINARY SCIENCE 15
1.1. Introductory remarks 15
1.2. Subject and tasks of trophology 16
1.3. Generality of fundamental processes of food assimilation 18
1.3.1 Extracellular digestion 19
1.3.2 Intracellular digestion 19
1.3.3 Membrane digestion 20
1.3.4. Scheme of real assimilation of nutrients 21
1.3.5. Symbiotic Digestion and Nutrition 23
1.3.6. Induced autolysis 25
1.3.7. Transport 27
1.4. Universality of building and functional blocks at various levels of organization of biological systems as a condition for the dynamic and trophic unity of the biosphere 30
1.5. Population, ecological and evolutionary problems of trophology. Biosphere as trophosphere 31
1.6. Human autotrophy 37
1.7. Classical and natural classification of organisms based on trophic processes 38
1.8. Origin and evolution of endo- and exotrophy. 40
1.9. Closed trophic systems 42
1.10. Concluding remarks 45
Chapter 2 CLASSICAL THEORY OF BALANCED NUTRITION 48
2.1. Introductory remarks 48
2.2. Ancient Nutrition Theory 49
2.3. Basic postulates of the theory of balanced nutrition 49
2.4. Nutrition and the laws of conservation of the constancy of the molecular composition of the body 50
2.5. food 54
2.6. The main consequences of the theory of balanced nutrition 56
2.6.1. Ideal Nutrition 57
2.6.2. Elemental nutrition 57
2.6.3. Parenteral nutrition 59
2.7. Advantages of the theory of balanced nutrition 60
2.8. Crisis of the theory of balanced nutrition 61
2.9. Concluding remarks 63
Chapter 3 THE THEORY OF ADEQUATE NUTRITION 65
3.1. Introductory remarks 65
3.2. Basic postulates of the theory of adequate nutrition 65
3.3. Main streams 67
3.3.1 Nutrient flow 67
3.3.2 Flux of hormones and other physiologically 68
3.3.3 Fluxes of bacterial metabolites 69
3.4. Dietary fiber 71
3.5. Endoecology 75
3.5.1. Formation of endoecology 76
3.5.2. Basic physiological functions of the intestinal bacterial flora 77
3.5.3. Bacterial flora as a trophic homeostat - trophostat 82
3.5.4. Endoecology, external and internal food chains 82
3.5.5. Optimization and restoration of endoecology 83
3.6. Elemental diets and two theories of nutrition 83
3.7. Parenteral nutrition 86
3.8. Protective systems of the gastrointestinal tract 87
3.9. Concluding remarks (brief comparison of theories of balanced and adequate nutrition) 91
Chapter 4 SOME APPLIED ASPECTS IN THE LIGHT OF BALANCED AND ADEQUATE NUTRITION THEORIES 94
4.1. Introductory remarks 94
4.2. Rational nutrition 94
4.3. Nutrition Optimization 95
4.4. Nutrition and longevity 99
4.5. About food culture 100
4.6. Two Theories of Nutrition and Some Specific Examples 102
4.6.1. Dairy nutrition 102
4.6.2. Milk intolerance 103
4.6.3. Newborn nutrition 104
4.7. A few notes about bread 108
4.8. Concluding remarks 109
Chapter 5 IDEAL FOOD AND IDEAL NUTRITION IN THE LIGHT OF THE THEORIES OF BALANCED AND ADEQUATE NUTRITION 111
5.1. Introductory remarks 111
5.2. About ideal food and ideal nutrition 112
5.3. The Problem of Nutrition and Human Evolution 113
5.4. Ideal food, ideal nutrition and two theories of nutrition 115
5.5. Concluding remarks 119
Chapter 6 INTESTINAL HORMONAL SYSTEM AND TROPHICS OF THE ORGANISM 122
6.1. Introductory remarks 122
6.2. Non-digestive effects of the intestinal hormonal system 124
6.3. Endocrine function of the duodenum 125
6.3.1. Duodenal insufficiency 126
6.4. Characterization of the hormonal functions of the gastrointestinal tract, obtained by the method of isolated abdominal preparation ex vivo 129
6.5. Concluding remarks 134
Chapter 7 SPECIFIC DYNAMIC ACTION OF FOOD 138
7.1. Introductory remarks 138
7.2. The specific dynamic action of food and the theories explaining it 138
7.3. Specific dynamic action of food and intestinal hormonal system 142
7.4. Some hormonal effects in experimental and clinical disorders of the small intestine 146
7.5. Concluding remarks 150
Chapter 8 THEORIES OF REGULATION OF FOOD CONSUMPTION 154
8.1. Introductory remarks 154
8.2. Appetite regulation 155
8.2.1. Amino acid static theory 156
8.2.2. Glucostatic theory 156
8.2.3. Lipostatic theory 157
8.2.4. Dehydration theory 157
8.2.5. Thermostatic theory 157
8.2.6. Metabolic theory 157
8.3. Specialized appetites 158
8.4. Appetite and the intestinal hormonal system 159
8.4.1. Arenterin 160
8.4.2. Other intestinal hormones 161
8.5. Concluding remarks 165
Chapter 9 TROPHIC ASPECTS OF THE ORIGIN OF LIFE IN THE LIGHT OF TROPHOLOGY. SOME BIOLOGICAL ASPECTS OF TROPHOLOGY 167
9.1. Introductory remarks 167
9.2. Origin and early stages of development of life 167
9.3. The emergence of cells 173
9.4. Origin of autotrophy (abiotrophy) and heterotrophy 174
9.5. Structure, origin and evolution of cycles and trophic chains 176
9.6. Food chains and ecology 177
9.7. Concluding remarks (interaction in biocenoses) 180
AFTERWORD 181
LITERATURE 187

Alexander Mikhailovich Ugolev was born on March 9, 1926 in the city of Dnepropetrovsk, and died in 1991 in the city of St. Petersburg. In 1958, academician Ugolev discovered such concepts as membrane digestion, the theory of adequate nutrition and trophology.

What is the article about?

It is about such human nutrition that will be discussed in our article. Also, in addition to the theory of adequate nutrition and trophology, Ugolev proposed to consider the microflora of the body as a separate human organ, since it is precisely its functions that include immunity stimulation, iron absorption, vitamin synthesis, thyroid health, etc. The academician also established that the foods that we we eat, we need not only to maintain life. They affect the psychological state of a person.

Thus, all these discoveries, described in his book, influenced human nutrition in general and specifically the promotion of a raw food diet.

The essence of trophology

So, first, let's figure out what trophology is. Ugolev wrote that trophology is an interdisciplinary science that studies the process of nutrition in general, nutrition theories, as well as other processes associated with the digestion of food by the body and its assimilation. Thus, trophology as a science is based on the discoveries made by Ugolev. In his book, he described three types of digestion:

1. intracellular (consists in the fact that the cell captures nutrients from the outside, digests them, and then they are absorbed by the cytoplasm, thus the body receives energy);
2. extracellular (this type of digestion is characteristic of all living beings; in humans - it is also called abdominal - this is chewing food in the mouth and dissolving large pieces of food with saliva, and the next stage is digesting food in the stomach with hydrochloric acid);
3. membrane digestion (this type includes both intracellular and extracellular digestion, is realized by the breakdown of food by enzymes in the small intestine).

Consequences of malnutrition

Nutrition is the basis of human life, malnutrition leads to a large number of diseases, which are subsequently very difficult to get rid of. Below is a table of diseases that arise due to malnutrition:

Based on this table, it is concluded that in order to prevent the occurrence of diseases of this type, it is necessary to reduce foods high in proteins and carbohydrates. (Academician Ugolev, "Theory of adequate nutrition and trophology").

Classical Nutrition Theory

The classical theory of nutrition is not only assumptions, but also an image, techniques and ways of thinking. Academician Ugolev considered nutrition according to this principle to be an integral part of the theory of adequate nutrition and the greatest human achievement.
This theory boils down to the fact that nutrition should be supplied to the body as the substances necessary for the body are consumed. From this and its name - "balanced", that is, a balance is maintained between the arrival of substances and their consumption, the same nutrition is called ideal for the body. The theory also says that the substances entering the body must, again, be balanced, and contain exactly the amount of useful substances that the body needs at the moment. It depends on age, lifestyle and individual characteristics of the body.

Crisis of the theory of balanced nutrition

The heyday of the classical theory of nutrition was the 20th century. Further, this theory was severely criticized, which marked the beginning of the formation of the theory of adequate nutrition and trophology. The mistake of a balanced theory of nutrition is to consider the nutrition of the body as a balance between the intake and expenditure of nutrients that give energy to the body. Scientists have found that, in addition to obtaining "fuel" for life, i.e. energy, the body needs "building materials", and the theory of balanced nutrition, unfortunately, does not take into account such substances.

The next drawback of the classical theory is the position that the body needs only certain substances, in a certain period of time and nothing else. But what about the psycho-emotional state? “I want to eat a tomato now, but I have to eat a cucumber.” This will also be stressful for the body. If you need to plan a menu in different variations, you can easily compose it yourself, having an idea of ​​​​the calorie content of products and their compatibility.

Provisions of the theory of adequate nutrition

So, as it turned out above, at a certain point the classical theory of nutrition had to make room. It was replaced by a fundamentally new concept. This was the discovery made by academician Ugolev - the theory of adequate nutrition. It comes down to this:

1. Nutrition is both "fuel" and "building material" for the body.

2. In addition to extracellular and intracellular digestion and the intake of vital substances from there, an integral part of the healthy life of the body is membrane digestion, which was discussed above.

3. Man is a "fruit-eating" creature, that is, he eats the fruits of plants.

4. Coarse fiber is an important substance for the activity of the body.

5. The real value of food is not due to the content of proteins, fats and carbohydrates in it, but to the ability to self-digest.

6. Gastric juice is needed only to start the process of digestion, then the food should be digested by itself.

Continuation of the works of Ugolev: three types of food

Ugolev compared two types of products that enter the gastrointestinal tract. The first were products that underwent heat treatment, the second - raw. So, the first ones were not completely broken down by the body, which led to its slagging, and Ugolev considered such nutrition to be harmful. And raw foods were completely broken down by the body, which was facilitated by the process of self-digestion discovered by Coal. Subsequently, a doctor from Switzerland, Bichher-Benner, decided to divide all products into three types according to their energy intensity:

1. Products consumed in their natural form. These are fruits, some vegetables, fruits of plants, herbs, nuts, also milk and raw eggs.

2. Products characterized by the weakening of human energy. These are potatoes, bread, flour products, boiled berries, as well as boiled milk, boiled eggs and butter.

3. Products that greatly weaken a person's energy due to heat treatment or necrosis are mushrooms, meat, fish, poultry.

Thus, in the theory of adequate nutrition, it is advised to exclude products of the third group from the diet, since the energy spent on digesting such food is greater than that which the body receives from the product.

Other nutritional theories

In addition to the two described "titans" in dietology (1. the theory of balanced nutrition; 2. academician Ugolev, "Theory of adequate nutrition"), there are other theories that can be called derivatives of them.

1. This theory says that nutrition is a protection against many diseases, it also places great emphasis on the use of dietary supplements in the process of nutrition.

2. Differentiated nutrition. People who use this theory, every time they look at the composition of the food they eat, they have a special list of the foods that are best absorbed by their body.

The essence of the raw food diet

The raw food diet is based on the theory of adequate nutrition. This system consists in the use of products that have not undergone heat treatment. Also, in addition to raw food, raw foodists consume dried fruits and berries, the so-called concentrates. In addition to products after heat treatment, people using this food system do not eat pickled, canned foods, and mushrooms. Based on the theory of adequate nutrition, raw foodists believe that such a system improves health and promotes weight loss. The main thing here is the preservation of the nutritional value of products. It is also believed that this is a form of vegetarianism.

Types of raw food diet

The raw food diet is divided into varieties, depending on the food consumed.

1. Vegan, or strict. Products of any animal origin are excluded from the diet, only raw plant products.

2. Fruitarianism. Uncommon type of raw food diet. People eat only raw fruits and seeds (fresh fruits, nuts, vegetables, root vegetables).

According to the methods of nutrition planning, the raw food diet is also divided into subspecies:

1.Mixed. Food is classified according to its content of proteins, fats and carbohydrates and is accepted according to the principle of similarity in the content of these substances (vegetables with vegetables, fruits with fruits, fruits with nuts).

2. Raw food diet. Only one food is taken per meal. For example, only oranges or only apples.

3. Moderate. 75% of food is taken in raw form, and only 25% - after heat treatment.

or benefit?

Many are convinced that a raw food diet does not benefit the body, since raw foodists, by limiting their diet, do not use certain nutrients in food, which leads to various diseases. For example, vitamin B12 is found only in fish and meat, and due to the fact that raw foodists do not eat these foods, they experience erosion of tooth enamel.

Also, some people, in addition to vegetables and fruits, eat raw fish and meat, with which pathogenic bacteria enter the body. But there are benefits to raw food too. For example, with the help of this, serious diseases are cured, and for the purpose of prevention, it is used as a medical food to cleanse the body of toxins and harmful substances.

Thus, a large number of theories of nutrition have now appeared. But do not rush to switch to one of them: who knows, maybe in a few years both the trend that Academician Ugolev gave birth to (the theory of adequate nutrition) and the raw food diet will be considered by scientists to be erroneous and harmful to the body. It is best to lead a healthy lifestyle. And, of course, to establish a balanced diet. The menu is very simple - you need to listen to the body. But, if you still decide to change the nutrition system, you must remember that this will be stressful for the body, and you need to switch to a new diet slowly and gradually. If the body does not perceive such food, you should immediately abandon it.

Current page: 1 (total book has 17 pages)

Ugolev Alexander Mikhailovich

Theory of adequate nutrition and trophology

annotation

The book is devoted to fundamental and applied aspects of the problems of nutrition and food assimilation. Within the framework of the new interdisciplinary science of trophology, the main postulates of the theory of adequate nutrition are formulated, in which the classical theory of balanced nutrition is included as an important component. The main flows from the gastrointestinal tract into the internal environment of the body, endoecology and its main physiological functions, the role of the intestinal hormonal system in the life of the body, the general effects of this system and its role in the development of the specific dynamic action of food are characterized. The origin of life, the origin of cells, trophic chains, etc. are considered. in the light of trophology, as well as some of its biological aspects. It is shown that the trophological approach is fruitful for understanding the processes of assimilation of nutrients at all levels of organization of living systems, as well as for biology in general, as well as for some general problems of preventive and clinical medicine. The book is intended for a wide range of trained readers whose interests include biological, technological, humanistic, environmental, medical and other problems of nutrition and digestion. Bibliography 311 titles Il. 30. Tab. 26.

Theory of adequate nutrition and trophology.

Academician

Alexander Mikhailovich Ugolev

THEORY OF ADEQUATE NUTRITION AND TROPHOLOGY

Approved for printing

Editorial board of serial publications

USSR Academy of Sciences

Publishing house editor N.V. Natarova

Artist A.I. Slepushkin

Technical editor M.L. Hoffman

Proofreaders F.Ya. Petrova and S.I. Semiglazova

L.: Nauka, 1991. 272 ​​p. – (Science and technical progress).

Managing editor - Doctor of Biological Sciences N. N. Iezuitova

Reviewers:

doctor of medical sciences prof. A.I. Cliorin

doctor of medical sciences prof. V.G. Kassil

ISBN 5-02-025-911-X

© A.M. Ugolev, 1991

© Editorial preparation, design - Nauka Publishing House, 1991

Foreword

One of the most important tasks of the book is to consider a number of problems, the solution of which can be found only after fundamental research on humans and animals. These problems include, first of all, the problems of food and nutrition. It is in the problem of nutrition, perhaps more than anywhere else, that ethics and science, good and evil, knowledge and riddles are integrated. At the same time, we must not forget the well-known fact that both the lack and abundance of food are among the most powerful factors operating not only in natural conditions, but also in the conditions of developed civilized societies. Since the time of Hippocrates, food has been compared to the most powerful medicine. However, the misuse of such a drug, like any other, can lead to dramatic consequences.

One of the goals of the book is also to show the true place of nutrition in the phenomenon of life on Earth and in that part of the biosphere that is associated with human life. In this case, attention should be paid to the search for further ways of developing the problem of nutrition, which became possible after the new revolutionary achievements of the second half of the 20th century. in biology and in the sciences on which it relies.

It is important to keep in mind the humanistic side of the problem of nutrition, in which it is accepted that a person is the top of the trophic pyramid. Such a pyramid, as is clear, reflects the logical development of the general ideas and ideas of humanism, formed in the Renaissance, when man was placed at the center of the universe. Such ideas, which gave humanity so much, at the same time led to the idea of ​​man's victory over nature and, ultimately, to an ecological catastrophe, on the verge of which the world found itself. In this book, as well as in the previous one (Ugolev, 1987a), we are trying to show that from the natural-science point of view, the ideas about the trophic pyramid are not substantiated. In fact, a person, being a carrier of noospheric features, in trophic terms is one of the links in a complex closed system of cycles in the biosphere with its trophic relationships. From the point of view of an objective observer, the idea of ​​harmony between man and the surrounding world seems to be more correct, which becomes more and more popular as the understanding of its essence deepens. The advantages of the idea of ​​harmonism over the anthropocentric approach are especially evident when analyzing the food of the future and in connection with the need to include human food in the trophic chains of the biosphere.

In essence, the main attention is paid to two theories of nutrition - the classical theory of balanced nutrition and the new developing theory of adequate nutrition, their characteristics, comparison and analysis of the fruitfulness of their application to solving the most important theoretical and applied aspects of the problem of nutrition. At the same time, nutrition is considered as one of those functions that unites animals and humans. In this regard, it became possible to move from an anthropocentric solution of the problem to the construction of a new theory of adequate nutrition. Unlike the classical theory, this theory is characterized by biological, and especially evolutionary, approaches to the consideration of problems related to the nutrition of both humans and living organisms of all types at all levels of organization and ecological specialization.

The book attempts to present a systematic argumentation of the contours of the new theory of adequate nutrition, which is replacing the classical theory of balanced nutrition. However attractive a new theory may be, it cannot develop only under the influence of practical impulses and must have a reliable foundation in the natural sciences. Trophology can serve as such a foundation. Achievements in the field of biology and medicine over the past decades, the discovery of previously unknown patterns and important generalizations give reason to believe that a new science is being formed, which we called trophology, which, like ecology, is interdisciplinary. This is the science of food, nutrition, trophic relationships and the totality of food assimilation processes at all levels of organization of living systems (from cellular to biospheric). The trophological approach, the justifications and advantages of which are given below, makes it possible within the framework of trophology not only to refine the classical theory of human nutrition, but also to develop a much broader theory of adequate nutrition.

Obviously, the consideration of classical and new theories of nutrition from the standpoint of new biology requires, first of all, a presentation of the essence of trophology itself. This determined the structure of the book.

In a small book, there is no way to give a detailed analysis of not only trophology, but also the theory of adequate nutrition. Let us try to discuss their most significant aspects in the most general and at the same time specific form. For this, in particular, the mechanisms of food assimilation are considered. In this regard, first of all, the fundamental and applied aspects of trophology are characterized. Then, using the example of the history of nutrition science, it is demonstrated how dangerous and sometimes tragic were those stages when an intensive solution of applied problems was carried out without a sufficient understanding of the level of organization of living systems based on fundamental sciences. For this, the main postulates and consequences of the modern classical theory of balanced nutrition, its advantages and disadvantages are highlighted, and then the theory of adequate nutrition that is currently being formed, new trends in this area, etc., are highlighted in a concise form.

It should be noted that anthropocentrism is one of the shortcomings of the classical theory of nutrition and many other theories. Indeed, the theory should be based on patterns that are characteristic of at least many, if not all, living organisms. Thus, we have long drawn attention to the commonality of the basic mechanisms of food assimilation (in particular, the mechanisms of hydrolysis and transport) in all organisms. That is why the evolutionary approach to nutrition, which is one of the main differences between the theory of adequate nutrition and the classical theory, seems to be especially important.

The book covers both theoretical and applied aspects of the theory of adequate nutrition in a concise form. This theory can be useful for new solutions to a number of important modern problems related to nutrition optimization. For example, one of the most important tasks of the XX century. was the realization of the ideas of synthetic food and direct (parenteral) nutrition, as the great French chemist P.-E.-M. wrote about this shortly before his death. Berthelot. The question arises, are the ideas concerning the creation and use of synthetic food, as well as parenteral nutrition, feasible? Can and should they be implemented? The answers to these questions, which are of great scientific and practical importance, can be given by the theory of adequate nutrition. The conclusions about the impossibility of using improved or ideal food, arising from this theory, are in conflict with the recommendations of the classical theory. We will try to show that at least a harmonious person must maintain a developed gastrointestinal tract as an organ that provides not only the extraction of certain nutrients, but also a number of biological processes that are of vital importance. These include the production of hormones, the transformation of a number of biologically active substances, etc.

As noted above, in recent decades, ideas about the mechanisms of food assimilation and, consequently, about their biological and ecological significance have undergone cardinal changes. In particular, it has been established that a significant role in the nutrition of not only humans and animals of certain groups, but also of all higher organisms is played by their endoecology, i.e. a certain way organized internal intestinal (or enteral) environment and the organisms inhabiting it, mainly microorganisms.

It has now been demonstrated that higher organisms not only extract some useful part from foodstuffs, but also transform and enrich them under the influence of bacterial flora. As a result, non-utilizable food products are transformed into an active part of food with a number of unique properties. It turned out that those substances that were previously considered ballast are extremely important in the life of the body. These substances, which include mainly dietary fiber, were included in the exchange in the course of evolution. A special analysis showed that a decrease in the proportion of dietary fiber in the diet provokes various diseases. Interestingly, Avicenna also drew attention to the need for eating whole grain bread and cereals, vegetables and fruits containing dietary fiber. This testifies to the closeness of the ideas of the great physician of the ancient East and many modern researchers.

The ideas about the mechanisms and significance of the barrier (protective) functions of the gastrointestinal tract are also changing, which is important for understanding and further development of nutritional physiology and a new theory of adequate nutrition.

It is impossible not to say about the vital role of regulatory substances in the functioning of not only the digestive system, but also the body as a whole, which is taken into account in the theory of adequate nutrition, but is not taken into account in the theory of balanced nutrition. The classical theory proceeded from the concept of the existence of only one flow directed from the gastrointestinal tract to the internal environment of the body - the flow of useful nutrients, or nutrients. In contrast, the new theory considers, in addition to nutrition, several flows, which include the flow of regulatory (hormonal) compounds, the flows of bacterial metabolites and toxic compounds formed due to the activity of the microflora of the digestive apparatus and coming from contaminated food or from a polluted external environment. The book characterizes the intestinal hormonal system, its general effects, including the influence on the specific dynamic action of food and the regulation of food intake.

When considering the applied aspects of the theory of adequate nutrition, special attention is paid to milk nutrition, nutrition of newborns, the concept of nutrition culture as part of a trophic culture. It should be noted that milk nutrition is interpreted as a way to preserve the trophic relationships between mother and offspring. Interestingly, in addition to mammals, birds of a number of species produce milk. Attention is drawn to the similarity of the chemical composition of the milk of mammals and birds.

The book also gives some ideas about the evolutionary aspects of trophology, highlights the origin of life on Earth, the emergence of cells and trophic chains. The trophological approach is fruitful for understanding not only the processes occurring in living systems of varying complexity, but also biology in general, medicine, ecology, nutrition, etc.

In conclusion, it should be noted that the book consists of a number of logically connected chapters. At the same time, each chapter in itself is a separate essay, or essay. In this regard, the reader will see similar statements and thoughts in different chapters. - This technique was necessary so that all interconnected chapters of the book at the same time were independent essays, each of which could attract the reader's attention to the aspect of the general problem of nutrition considered there.

Finally, the reader is given the opportunity to make his own choice between two theories of nutrition, which are separated not only by the level of knowledge, but also by different axiomatics. This leads to completely different conclusions and practical actions of doctors, specialists in the field of agriculture and food technology, chemists, ecologists, as well as specialists, one way or another connected with the development of theoretical or applied problems of trophology.

Chapter 1. Trophology - a new interdisciplinary science

1.1. Introductory remarks

The preface notes that the main purpose of this book is to attempt to characterize and contrast two theories of nutrition - the classical (the theory of balanced nutrition) and the new one (the theory of adequate nutrition), and to assess, to the extent possible, the future of these theories, especially in connection with the solution of a number of important theoretical and applied aspects of the problem of nutrition. However, first of all, one should get acquainted with the complex of problems and sciences on the basis of which a new theory of nutrition is built. It should be immediately noted that, until very recently, the science of nutrition and the theory of nutrition have been considered as the result of the application of various biological sciences to solving problems of human nutrition.

Relatively recently, in parallel with the development of a new theory of adequate nutrition, a new multidisciplinary science of the processes of food assimilation and trophic relationships at all levels of organization of living, or biological, systems, trophology, began to take shape. Trophology is the science within which it is advisable to consider both nutritional theories and other theories concerning the processes of food assimilation and their characteristics.

As you know, life at all levels of the organization is associated with the consumption of substances and energy. Therefore, the first necessary condition for the long-term existence of biological systems of any hierarchical level and the development of life in general is the supply of substances from outside that provide the energy and plastic needs of these systems. The totality of processes associated with the intake and assimilation of nutrients is commonly referred to as nutrition in the broad sense of the word; it includes obtaining food, its absorption, processing (ie digestion, or transformation into an assimilated form), absorption, or transport, of assimilated substances into the cells and the internal environment of the body. (This is followed by a complex of processes, united under the name "intermediary exchange", with its numerous transport, synthetic, catabolic and other transformations).

As a result of the progress of the biological sciences, it has become possible to characterize some general patterns of nutrition at all levels of organization of biological systems - from cellular to population and biospheric, including evolutionary and ecological aspects. All this led to the formation of new fundamental concepts and allowed us, starting from 1980, to formulate the main provisions of trophology.

For the formation of this science, the development of problems related to nutrition is essential. Their solution requires unconventional approaches to the problems of food, nutrition and metabolism. Even now with the help of trophology it is possible to overcome many difficulties that arise due to different approaches, non-identity of estimates and experimental methods used in different sciences in the study of trophic processes.

New sciences are born when the state of scientific knowledge and methods makes it possible to reveal the fundamental commonality of phenomena and processes that, by their nature, previously seemed far from each other and were the subject of research by various sciences. A number of important discoveries turned out to be decisive for the formation of trophology. These include the discovery of membrane digestion and evidence of the universality of this mechanism as the main one in the implementation of the intermediate and final stages of hydrolysis of all major groups of nutrients and in the transition to transport, the discovery of lysosomal digestion, as well as various types of transport, non-digestive effects of the intestinal hormonal system, etc. Thanks to these discoveries, a commonality in the patterns of organization and functioning of systems that ensure the absorption and assimilation of food by organisms of all five kingdoms was established: bacteria, fungi, protozoa, plants and animals (including humans). At the same time, it turned out that the whole variety of processes of nutrition and assimilation of food in the world of living beings can be reduced to several fundamental mechanisms, which will be described below.

Trophology is currently undergoing a period of formation. Nevertheless, its great theoretical and applied significance is already evident.

1.2. The subject and tasks of trophology

The subject of trophology is the general patterns of assimilation of vital nutrients at all levels of organization of biological systems - from the level of a cell, organ, organism to populations, biocenoses and the biosphere as a whole. Despite the fantastic difference in the scale of phenomena occurring at the cellular and biospheric levels, many patterns of food assimilation are universal.

Trophology in one way or another affects a number of areas of knowledge: trophism of cells and tissues, gastroenterology, the science of nutrition, including dietetics. Closely related to it are immunology, microbiology, ecology, assimilatory aspects of almost all biological and medical sciences, as well as many chemical and technological sciences, certain scientific problems of agriculture, many borderline problems (for example, the physiology of appetite, the trophic functions of the nervous system and hormones, etc.). etc.), etc. In other words, trophology unites many links of a single assimilatory chain, artificially broken and divided between different fields of knowledge.

Trophology faces problems of great theoretical and applied significance. Theoretical problems include the mechanisms of assimilation of nutrients, the mechanisms of distribution and redistribution of these substances within the body and one cell, the relationship and regulation of trophic relationships in biocenoses, the mechanisms of the transfer of nutrients along trophic chains, the role of trophic processes in the circulation of substances in biocenoses and the biosphere, trophic aspects of the evolution of species, biocenoses and the biosphere as a whole. Finally, the problems of trophism are one of the central ones in the mystery of the origin of life.

In turn, trophology provides fundamentally new opportunities for solving applied problems. The applied problems of trophology, which are top priorities in modern science, include the problems of ideal food and optimal (or at least rational) nutrition in real conditions; development of new criteria for technologies related to the production and storage of food; protection and conservation of natural trophic ecosystems based on trophological analysis; harmonization of natural and industrial food technologies; management of trophic cycles in individual biocenoses and the biosphere as a whole, both to protect nature and to increase the food productivity of natural and artificial systems; creation of effective and rational trophic links in artificial (including closed) ecosystems, in microbiospheres and other systems, etc.

It should be noted that trophology, to a certain extent, is already able to give a more accurate answer than before to the question of what human food should be, taking into account the features of trophic processes in its body formed during evolution, and also what should be the food of animals of various species. Trophological analysis creates more reliable criteria for the formation of optimal agricultural and industrial food technologies.

Trophology, like many new sciences, is based not on one, but on many different methodological approaches, including biological, chemical, physical, mathematical, etc. However, like, for example, ecology, trophology has its own inherent approach. Thus, the specificity of the ecological approach ultimately consists in comparing the properties of a particular biological system (organism, population) with the environment in which the given organism or population lives. Similarly, the trophological approach includes correlating the properties of nutrients and trophic processes at all levels of organization of biological systems (from cellular to biospheric) with their importance in providing the energy and plastic needs of the analyzed system. (The trophology is covered in more detail in a number of our reports: Ugolev, 1980, 1983, 1984a, 1984b, 1985, 1986a, 1987a, 1987b).

It is important to note that it was the trophological approach that made it possible to formulate the main postulates of the currently formed theory of adequate nutrition (see Chapter 3). As mentioned above, the science of nutrition was originally developed in light of the theory and practice of human nutrition. Such an anthropocentric approach is to a certain extent characteristic of the ancient theory of nutrition, as well as for the theory formed during the 18th-20th centuries. the classical theory of balanced nutrition (see Ch. 2). This theory still serves as the basis for theoretical constructions and practical actions in the field of medical and biological sciences, as well as in their application to a healthy and sick person. However, the discovery of general patterns of food assimilation, equally valid for both the most primitive and the most highly developed organisms, contributed to the emergence of a new evolutionarily reasoned theory of adequate nutrition, suitable for analyzing assimilatory processes in all organisms. At the same time, the theory of adequate nutrition includes the theory of balanced nutrition as an important component.

Finally, a few words should be said about the autoregulation of food intake. The consumption and assimilation of nutrients from the environment (including transport, utilization, degradation, excretion of decay products, etc.) by even the most primitive organisms, as will be shown below, is an extremely complex process that is under the control of the regulatory mechanisms of this system. Most groups of organisms have very complex ways of regulating food intake, especially animals that actively seek out, select, and consume food substances. Often this requires special forms of behavior and the presence of various signaling systems. These questions go far beyond the scope of this chapter and the book as a whole, but they are an important part of trophology as a science.

1.3. Generality of fundamental processes of food assimilation

So, the formation of trophology became possible thanks to the achievements of a number of modern sciences, after it was demonstrated that all the variety of trophic processes known in biology at the micro-, macro- and mega levels is reduced to some general patterns, which will be discussed below. Looking ahead, it should be said that nutrition processes are based on two fundamental principles - the principle of universality of building blocks and the principle of universality of functional blocks (see 1.4). Only thanks to this is it possible to build trophic chains. Thus, the most complex integration of individual phenomena and properties of nature into a grandiose complex, called the biosphere as a whole, with its large biotic cycle, takes place.

As noted above, advances in molecular biology, membranology, cytology, physiology, and biochemistry have made it possible to establish the general patterns of the structure and functioning of systems that ensure the assimilation of food by all groups of organisms without exception: bacteria, fungi, protozoa, plants, and animals (reviews: Ugolev, 1983, 1985 , 1987a, 1989, 1990). This applies both to exotrophy - the utilization of nutrients coming from the environment, and to endotrophy - the utilization of substances contained in the depot or structures of various cells, i.e. to the use of internal resources of the body.

Exo- and endotrophy include two fundamental steps. The first of these is digestion itself, or depolymerization (transformation) of nutrients, as a result of which large molecules and supramolecular complexes of food are destroyed and transportable and metabolizable forms are formed. The second is the transport of these substances, as well as others that enter the internal environment of the body without prior processing in the digestive system or in individual cells. The whole variety of food depolymerization processes in all living organisms - from bacteria to mammals, as it became known in the late 50s, comes down to three main types of digestion: extracellular, intracellular and membrane (Fig. 1.1).

It is important that these three types of digestion are the main ones in both exo- and endotrophy. A detailed description of membrane and other basic types of digestion is presented in many reports, including ours (Ugolev, 1963, 1967, 1972, 1985; Membrane hydrolysis..., 1986; Membrane digestion..., 1989).

1.3.1. extracellular digestion

This type of digestion is characterized by the fact that the enzymes synthesized in the cell are released outside the cell into the extracellular environment, where their hydrolytic effect is realized. During extracellular digestion, enzymes are dissolved in the aqueous phase and their distribution is determined by the laws of thermal motion. In this regard, any orientation of the active centers of enzymes with respect to substrates is possible, and the structural organization of enzyme systems is limited or impossible. Enzymes dissolved in the aqueous phase attack the substrates absorbed by the body, destroying, in particular, large molecules and supramolecular aggregates, and provide mainly the initial stages of digestion. Extracellular digestion has been found in all organisms, including bacteria. In humans and higher animals, this type of digestion is called cavitary, as it is realized in special cavities - the oral cavity, the cavities of the stomach and small intestine. In the small intestine of higher organisms, cavity digestion is combined with membrane and sometimes intracellular.

1.3.2. intracellular digestion

Intracellular digestion refers to all cases when an uncleaved or partially cleaved substrate penetrates into the cell, where it undergoes hydrolysis by enzymes that are not secreted outside it. Intracellular digestion can be divided into two subtypes - molecular and vesicular. Molecular intracellular digestion is characterized by the fact that enzymes located in the cytoplasm hydrolyze small substrate molecules penetrating into the cell, mainly dimers and oligomers, and such molecules penetrate passively or actively. For example, with the help of special transport systems, disaccharides and dipeptides are actively transported through the cell membrane in bacteria. It is assumed that in higher organisms, in particular in mammals, some dipeptides can be actively transported into intestinal cells - enterocytes. If intracellular digestion occurs in special vacuoles, or vesicles, which are formed as a result of endocytosis (pinocytosis or phagocytosis), then it is defined as vesicular, or endocytic. In vesicular intracellular digestion of the endocytic type, a certain section (s) of the membrane is invaginated along with the absorbed substance. Further, this site is gradually separated from the membrane, and an intracellular vesicular structure is formed. As a rule, such a vesicle fuses with a lysosome containing a wide range of hydrolytic enzymes that act on all the main food components. In the resulting new structure - the phagosome, the hydrolysis of the incoming substrates and the subsequent absorption of the resulting products occur. Undigested phagosome residues are usually ejected outside the cell by exocytosis. Thus, intracellular digestion is a mechanism by which not only digestion is realized, but also the absorption of nutrients by the cell, including large molecules and supramolecular structures. Intracellular digestion is limited by membrane permeability and endocytosis processes. The latter are characterized by a low rate and, apparently, cannot play a significant role in meeting the nutritional needs of higher organisms. As we drew attention back in 1967 (Ugolev, 1967), from the point of view of enzymology, intracellular digestion of the vesicular type is a combination of microcavitary and membrane digestion. Vesicular intracellular digestion has been found in all types of animals, from protozoa to mammals (it plays a particularly important role in lower animals), while molecular digestion has been found in all groups of organisms.

1.3.3. Membrane digestion

Membrane digestion occurs at the border of extracellular and intracellular environments and has some features of both extracellular and intracellular digestion. This type of digestion is found in all organisms. In humans and higher animals, membrane digestion is realized mainly in the small intestine by enzymes associated with the structures of the intestinal cell membrane. These enzymes include: 1) enzymes secreted by pancreatic cells and adsorbed on the surface of intestinal cells, mainly in the glycocalyx; 2) proper intestinal enzymes, which are synthesized in the intestinal cells themselves and then integrated into their apical membrane. The active centers of enzymes that carry out membrane digestion face the cavity of the small intestine, i.e. oriented in a certain way with respect to the membrane and the aqueous phase. This membrane digestion differs significantly from the abdominal and intracellular types of digestion. Membrane digestion is ineffective in relation to large molecules, and even more so to supramolecular aggregates. Pancreatic enzymes, adsorbed on the structures of the intestinal mucosa, mainly implement intermediate stages of hydrolysis of nutrients (carbohydrates, proteins, fats, vitamins, etc.), membrane enzymes - mainly the final stages of their breakdown. Membrane digestion is also integrated with cavitary digestion and absorption. Moreover, intestinal enzymes and membrane transport systems themselves can form enzyme-transport complexes, due to which the products of hydrolysis receive advantages in absorption (Fig. 1.2).

In 1958, Alexander Mikhailovich Ugolev made a landmark scientific discovery - he discovered membrane digestion - a universal mechanism for breaking down nutrients into elements suitable for absorption. He proposed a three-link scheme for the activity of the digestive system (cavity digestion - membrane digestion - absorption), an excretory theory of the origin of external and internal secretion, a theory of the digestive transport conveyor, and a metabolic theory of appetite regulation. The discovery of parietal digestion by A.M. Ugolev is an event of world significance, which transformed the notion of digestion as a two-stage process into a three-stage process; it has changed the strategy and tactics of diagnosis and treatment in gastroenterology.

The "theory of adequate nutrition" was a new step in the theory of nutrition, significantly supplementing the classical theory of "balanced" nutrition, taking into account the ecological and evolutionary features of the functioning of the digestive system. According to the “adequate nutrition theory”, fats, proteins, carbohydrates and total calorie content of food are not the main indicators of its value. The real value of food is its ability to self-digest (autolysis) in the human stomach and at the same time be food for those microorganisms that inhabit the intestines and supply our body with the necessary substances. The essence of the theory lies in the fact that the process of digestion of food is 50% determined by the enzymes contained in the product itself. Gastric juice only "turns on" the mechanism of self-digestion of food.

The scientist compared the digestion by various organisms of tissues that have retained their natural properties, and tissues that have undergone heat treatment. In the first case, the tissues were completely split, while in the second case, their structures were partially preserved, which made it difficult to digest food and created conditions for slagging of the body. Moreover, the principle of “raw food” turned out to be equally applicable not only to humans, but also to the digestive system of predators: when raw and boiled frogs were placed in the gastric juice of a predator, the raw frog dissolved completely, and the boiled frog was only slightly deformed superficially, since the enzymes necessary for her autolysis, were dead.

Not only the enzymes of gastric juice, but also the entire intestinal microflora is intended for the assimilation of a strictly defined type of food, and it is simply unacceptable to underestimate the importance of microflora. Here are just some of its functions: stimulation of immunity, suppression of foreign bacteria; improved absorption of iron, calcium, vitamin D; improvement of peristalsis and synthesis of vitamins, including cyanocobalamin (vitamin B12); activation of thyroid functions, 100% provision of the body with biotin, thiamine and folic acid. Healthy microflora assimilates nitrogen directly from the air, thanks to which it synthesizes the entire spectrum of essential amino acids and a number of proteins. In addition, it promotes the formation of leukocytes and enhanced cell renewal of the intestinal mucosa; synthesizes or converts cholesterol into components (stercobilin, coprosterol, deoxycholic and lithocholic acids) depending on the needs of the body; enhances the absorption of water by the intestines.

All this suggests that we should be more attentive to the needs of microflora. Its weight is 2.5-3 kilograms. Academician Ugolev proposed to consider the microflora as a separate human organ and emphasized that food should fully meet the needs of the intestinal microflora. So what is food for human microflora? Food for our microflora is raw plant fiber. To supply our microflora with raw plant fiber is what it means to “patronize” it. Then the microflora, in turn, will protect us from pathogenic microbes and will supply us with all the vitamins and essential amino acids in the amount we need.

Now it is necessary to consider the process of digestion of meat products by the human body. Since human gastric juice has ten times less acidity than that of predators, meat in our stomach is digested for 8 hours; in patients, this takes longer. Vegetables take four hours to digest, fruits two hours to digest, and in a highly acidic state, carbohydrates such as bread and potatoes are digested within one hour. When eating meat along with other products, the body tunes in to the most complex program and secretes gastric juice of maximum acidity for the digestion of meat - to the detriment of other, simpler programs.

Potatoes and bread eaten with meat are already digested within an hour, and the process of fermentation and gas formation begins in the stomach. The resulting gases put pressure on the pylorus and cause it to open prematurely, as a result of which highly acidic gastric juice enters the small (duodenal) intestine along with fermented bread and underdigested meat, thereby neutralizing its weakly alkaline balance, causing burns and destroying the intestinal microflora. In addition to the pylorus, the pancreas and the gallbladder duct open into the duodenum, which can function normally only in the weakly alkaline environment of the duodenum.

If, however, “due to” deviation from the norms of specific nutrition and the grossest violation of elementary norms of food hygiene in the duodenum, such a situation is maintained periodically or permanently, dysfunction of all valves and intestinal ducts becomes chronic, disrupting the functioning of the internal secretion organs. The result of such an extremely inefficient and uncontrolled work of the gastrointestinal tract is the rotting of products and the decomposition of the body from the inside, with the release of an unpleasant body odor.

Another feature of species nutrition is the use of products that have retained their biological and enzymatic properties, in an effort to preserve as much as possible the energy contained in them, inherent in all living things.

At the end of the 19th century, German doctors proposed to determine the amount of food a person needs by its calorie content. So the foundations of the caloric theory of nutrition were laid. At the same time, the tissues of living organisms also contain another type of energy, which Academician Vernadsky called biological. In this regard, the Swiss doctor Biecher-Benner suggested taking into account the value of food products not by their calorific value of combustion, but by their ability to accumulate vital energy, called prana in the East, that is, by their energy intensity. Thus, he divided foodstuffs into three groups. To the first, the most valuable, he attributed the products used in their natural form. These are fruits, berries and fruits of bushes, roots, salads, nuts, sweet almonds, grains of cereals, chestnuts; from products of animal origin - only fresh milk and raw eggs. In the second group, characterized by a moderate weakening of energy, he included vegetables, plant tubers (potatoes and others), boiled cereal grains, bread and flour products, boiled fruits of trees and shrubs; from products of animal origin - boiled milk, freshly prepared cheese, butter, boiled eggs. The third group included products with a strong weakening of energy caused by necrosis, heating, or both at the same time: mushrooms, as they are unable to independently accumulate solar energy and exist at the expense of the ready energy of other organisms, long-aged cheeses, raw, boiled or fried meat, fish, poultry, smoked and salted meat products.

If the food is not specific (that is, if the enzymes of the gastric juice do not correspond to the structures of the food entering the body and if it belongs to the products of the third category), then the amount of energy spent on digestion may be greater than the body receives from the product itself (especially this refers to fungi). In this regard, it is useful to exclude from your diet not only non-vegetarian, but also artificially concentrated foods, as well as sugar, canned food, store-bought flour and products from it (only live, freshly ground flour is useful for the body). It should also be borne in mind that during long-term storage, products gradually lose their biological energy.

Academician Ugolev established that the gastrointestinal tract is the largest endocrine organ, duplicating many functions of the pituitary and hypothalamus and synthesizing hormones depending on the contact of food with the intestinal walls. As a result, the hormonal background of the body, and therefore the state of our psyche, as well as our mood, largely depends on the quality of the food that we eat.

G.S. Shatalova, a professional surgeon with many years of experience, candidate of medical sciences, academician, who developed a system of natural healing (species nutrition), which was based on the works of A.M. Ugolev, I.P. Pavlov, proves the highest efficiency of specific nutrition , V.I. Vernadsky, A.L. Chizhevsky and others, and which completely breaks the theory of high-calorie nutrition, which is now considered the only correct one. In the early 90s of the XX century, at the age of 75, she made a series of ultra-marathons (500-kilometer crossings through the deserts of Central Asia) together with her followers - patients who had recently suffered severe chronic diseases such as insulin-dependent diabetes, hypertension, cirrhosis of the liver , heart failure in obesity and the like. At the same time, physically healthy professional athletes who did not adhere to the system of specific nutrition, under such inhuman loads in the most difficult climatic conditions, not only lost weight, but even completely left the race. Galina Sergeevna Shatalova lived for 95 years, while feeling great, exuding health and benevolence, led an active lifestyle, traveled, held seminars, went hiking, ran, sat on the twine and doused herself with cold water.

We all want to live happily ever after, as nature intended us to. But man is weak, and many, very many, seem to be doing everything possible to shorten their only beautiful life, to exhaust their spiritual and physical strength before the deadline. We live as we live, by inertia, we eat anything, we drink, we smoke, we are a lot nervous and angry. And suddenly there are people who are trying to dramatically change our lives. Change it. They convince us that we eat, breathe, and move improperly. And that our sweet, habitable, comfortable civilization is in fact destructive, because it replaces natural needs with alien, artificial additions and steadily leads to self-destruction of man.