What’s Wrong with Supplements and What are the Alternatives?
Ascorbic acid (synthetic vitamin C) has now been proven to be of no benefit for immunity against the common cold nor on the duration of an infection. It is an essential antioxidant but nutritional scientists are now referring to vitamin C activity which includes the net result of food sources of natural vitamin C, numerous bioflavonoids including rutin and around 4,000 other compounds, folates, the enzyme tyrosinase, Factor J and K as well as copper, zinc and iron. Synthetic ascorbic acid is a waste of money.
Vitamin E in supplement form is implicated in the very diseases it was meant to alleviate. It is known now to increase the risk of heart failure in people with vascular disease or diabetes.
Vitamin A, C, E, beta carotene and selenium supplementation in a trial to prevent intestinal cancer in a target population resulted in the trial being cancelled as mortality skyrocketed.
B group vitamins are eliminated in the urine some seconds after swallowing B supplements. There is simply no time for them to do any good and the body reacts quickly to eliminate them as foreign toxins.
The synthetic vitamins and minerals do not work as separate molecules and over-loading intake with any of them is ill-advised. It is like over-filling an engine with oil and expecting everything in the power chain to operate even if there is no fuel in the system.
Alternatively, it could be compared to adding fuel to the gear box and oil to the fuel tank. Our biochemistry needs the right nutrients as a complex, bioavailable mixture, delivered in the right places if, when and where they are needed and in the most appropriate form for the tasks.
To use the internal combustion engine as a metaphor again, our food is similar to the fuel which needs to be combined with air, put under pressure and ignited to do any work. Similarly, our food needs to be broken down and the parts react directly with receptors; or provide fuel for biochemical reactions in or around our cells; or for the micro-organisms in our gut which transform them into metabolites which are let back into the circulation and up to our brain or other organs as fuel, regulating hormones or other functional elements.
Think of a world with 100 trillion people and the complexity for their sustainable survival is significant. So it is with our 37.2 trillion cells and neurones and the biochemical reactions they experience every second.
The ingredients in Kalari are slowly revealing their attributes as research continues to study the actions of the hundreds and thousands of different wild food components we group as antioxidants, anti-inflammatories, anti-allergens, immune boosters, adaptogens (normalizing and fortifying agents), anti-cancer agents, anti-proliferatives (stop rogue cells from reproducing), minerals, enzyme regulators and good sugars (eg trehalose, ribose, sambubiose, mannose, rhamnose and 15 others).
The last group, the good sugars are a very new area of understanding.
Our cells are an ordered collection of structures that communicate with one another through what is called signalling. The biochemistry of this involves the reaction products of sugars with sugars, sugars with proteins and sugars with fats (lipids). These variants are called glycans, glycoproteins or proteoglycans, glycolipids or lipoglycans depending on the major component in the glycated product.
The process of formation of these products is called glycation and if uncontrolled can lead to Advanced Glycation End-products or AGEs. These are destructive compounds which are at the root cause of ageing. They may visibly be seen in wrinkled, dry and aged skin where the communication between the layers of skin cells is damaged over time due to poor nutrition, exposure to sun and chemicals, stress and more. Hydration of the skin, its toughness, elasticity and the ability to regenerate the cellular structure is all about the extent and nature of the glycation in and around the skin cells.
But glycation is the reaction of all life on earth and can be catalysed by enzymes or not. It influences how cells absorb nutrients, reproduce, survive, communicate and interact as units, tissues, organs and ultimately, as whole, functioning organisms.
Signalling between cells can also be deleterious as in the irritation or stickiness between cells that we see in metabolic inflammation or metaflammation. Most ill-health conditions are now attributed to this reaction as a result of chronic exposure to inducing agents. These include poor or over-nutrition, too much or too little exercise or sleep, environmental or ingested chemicals, stress (physical or mental) and more.
One interesting mental stressor is the lack of choice or perceived choice. If we believe that we have no choice in a matter it is far more stressful than if we understand that even choosing to have no choice is a choice.
The system fails to heal itself and metaflammation continues as we get growths, some cancerous; blocked blood vessels; build-up of residues in tissues and organs eg our brain, circulation or lymphatics; breakdown of cellular function; disruption of DNA transcription and replication; interference of programmed cell death. All of these ultimately result in disease states, some of which can be fatal or to systems that eventually break down as we run out of our allotted lifespan.
There are also other influences to our good health. The populations and species composition of our gut microflora are important as they control what eat. Consume ingestible junk and the chemicals our flora excretes stimulate the brain to eat more so our diet stays bad. Eat good quality foods and we are induced to eat more by the good bacteria we form over time.
A key part of this control over an ideal diet it that we need to provide sufficient micro-nutrients to over-ride our instinctive taste drives for those micro-nutrients. If we are under-supplied then our brain and gut motivates us to eat more in order to find the missing nutrients. If all we find is ingestible junk then we are induced to eat more – empty calories that just make us fat and unhealthy and change our gut flora for the worse.
All of our bodily functions will be improved by regular intake of Kalari Crush®.
A maintenance dose is 30ml a day but as it is a whole food, daily intake can be as high as 150ml if required.
If stresses arise, eg. busy days, lack of time for good nutrition, too many take-out meals, events that include high sugar and fatty foods (eg Xmas, birthdays) or succumbing to a sore throat, cold etc, be sure to increase the dose for a few days. Try up to 3 x 30ml shots.
Drive your body as you would a finely tuned racing car or a plane where everything HAS to work or you fall out of the sky. It’s not the fall that hurts. It’s stopping that leaves the impression. Better to keep flying so that the fall never eventuates. Use the gauges, tune the systems, check all routines and test the processes often. Use good fuel and maintain the operating parts.
In addition to Kalari Crush®, be sure to include eggs, lean meat (preferably game meat), seafood, chicken (and eat the cartilage), nuts including Brazil nuts, walnuts, pistachios and cashews (avoid salted nuts if possible), brassica vegetables (raw is best), onion and garlic (chopped and crushed and let stand for 10 minutes before cooking), saffron, turmeric (with pepper and a healthy oil eg coconut oil), sea vegetables (kelp, nori, wakame etc), mushrooms (all edible types) and oat bran. Work on expanding your intake of aromatic and pungent foods.
Generally, choose wild or near wild foods and avoid highly processed, pre-cooked foods although canned vegetables are sometimes better than fresh. Check for added sugar and salt, food acids and additives and avoid these.
Increase the number of different fruits and vegetables and protein foods you eat. Treat super sweet, starchy and no fibre or large items of produce as occasional treats eg mango, pineapple (the core is good), sweet potato, sweet corn, sweet anything, ordinary potatoes and non-heirloom tomatoes.
Use fresh and dried herbs and spices liberally and often. Try the Indigenous Australian range too for added variety. Mix herbs and spices and add pepper to all spices as the fatty acid piperine in pepper enhances the absorption of actives in a range of spices eg turmeric, ginger, star anise.
Expand your dietary variety with respect to the ingredients you choose.
Try a new fruit or vegetable each week, if possible. Avoid buying more than 4 types of the same produce each time you shop. Experiment with Asian vegetables and greens. Buy items you don’t recognize and ask the retailer what they are and Google recipes. Recognize which vegetables are only standing up water and do not put too much dietary emphasis on these eg cucumber, tomatoes, iceberg and general lettuces although mesclun salad greens are better, particularly anything with bitterness eg endive and rocket.
We can also generally recommend that you limit or even avoid dairy, wheat and added sugar ‘foods’.
If you are unsure as to how to use a new food, refer to the explanation of the 12 tastes in food and find more information on the nutritional consequences of our diet in Wild Foods; Looking back 60,000 years for clues to our future survival. It is available online.
Regular exercise (with high intensity interval training and core strength exercises), reducing stress and adequate sleep are also part of the story but more on these in another article.