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Why Calories Don’t Count – They Can’t Make You Slim, But Really Sick
Everyone is counting – and no one knows why, or what they are counting. It is interesting that the measure that surpasses any symbol is the number that has set itself as the standard for defining how much food we should eat. Its origin is not well known so we use it. This concept was first described by the French Professor Nicolas Clement in 1824 as a unit of heat. Apparently, Calories as a unit of food was brought to America by a man named Wilbur Atwater in 1887 and soon after it was popularized by author Lulu Hunt Peters in her best-selling books, Diet and Health, and Key to the Calories, Peters explained the 100-Calorie portion. more food and calorie counting as a way to lose weight. The amount of energy of food in some food can be measured by burning food in a machine, called “bomb calorimeter,” then the amount of ash and heat shows the amount of “energy” released and therefore the amount of “energy” was in. food. The idea continued, and people started counting calories – that is, calculating exactly how many calories were consumed by eating certain foods, or “burned” by doing various activities.
So far we have been considering and accepting as a standard measure that an adult needs about 2,500 calories – or rather kcal (kilo-Calories) per day. A common belief is that if we cut calories – we lose weight. In our modern age, this method of calculation is undeniably simple – with only one problem: as anyone who tries to lose weight will confirm: it does not work! Indeed, as many studies have proven, a calorie deficit leads to a longer life. But we don’t need caloric numbers, just good sense not to eat when we’re hungry.
Okay, so why do we rely so much on calories? Because it makes money, big money! Just think of how many calories are used in marketing: low fat, fat free, low sugar, sugar free, diet sodas, NutraSweet, Equal, Splenda, Neotame, Ace-K, Saccharin and the number of other products that are thriving on the market. low or zero calories. However, despite the overuse and cruelty – denigrating the life source of food for calories did not work, as it is evident from the statistics of obesity. Counting calories as standard numbers is easier than understanding the impact food has on our body and weight. Food triggers many hormones in the body to do different things: some store fat; some release sugar; others help build muscle. Studies consistently show that diets based on the same amount of calories, but varying amounts of fat, protein and carbohydrates, lead to incredible weight loss. However, the myth of calories is used by companies, and consumers continue to count numbers that do not match, instead of thinking about how food is made to fill the heart and happiness!
Obviously, food is not calories! Yes, everything we fill in our stomach to avoid the bad feeling of having to eat is enough and part of the measure is Calories; but some calories make us lazy and sleepy, and others boost our mood and make us energetic and creative. Some energizers create a sense of contentment and remind us of the problems we are facing – while others cover our heart and fill it with gratitude.
Deep down, we know that the same number of calories – included in the diet – can produce different results. We may also find that foods that leave us feeling tired after eating can make us sick and depressed over time, while others can keep us energized while we are happy.
We have been misled into believing myths, and we have failed to develop an empowering paradigm – why? Because calories are a multi-billion dollar business, why are you leaving the hen that lays the golden eggs? When the concept of calories was introduced a century ago, people’s knowledge was very different from today. It was common knowledge that health is determined at the dinner table and we should sit down and eat slowly, chew food well and eat healthy foods. The food was not pasteurized or irradiated; it was preserved by irrigation and other natural methods. People knew what to eat and how to eat healthily from what they learned from their parents for generations. There was no way to determine the amount of nutrients in the body, and there was no need for food before the industrialization that brought us convenience food.
Meanwhile, even counting the number of calories, we are sick and overweight to the point of disrupting the health system. Doesn’t that mean eating healthy is a futile exercise? So what is the trick? When we break down the caloric numbers we focus on highly processed foods and essential nutrients that are removed and added to processed foods; natural food can do without caloric food labels, as it has been since Adam and Eve. In addition, the figures in the written diet are not standardized, trying to follow the regulatory standards, which were affected by politics in the first place. Then we have to realize that we don’t know much about the total number of any kind, let alone the collection of different kinds. For example, if we cut fat because we want to reduce caloric intake, we cannot absorb fat and digest food properly, and instead of losing weight, we can gain weight – this aside from food. the fact that the food has lost its appeal and does not taste good. In addition, we must consider that the text means what is in the package, but not what comes to the table, which can be a very different food, modified by cooking. Cooked food is difficult for the stomach, because the heat during cooking destroys the enzymes that were naturally present in the food for the purpose of digestion.
When we eat raw foods such as salads, fruits and nuts, we digest these foods easily, but what about cooked, roasted, and grilled foods? Nature created this wonderful smell that comes out of heated food itself, so that it works in the saliva, which releases the nutrients of the stomach by chewing. In fact, chewing fills the food with enzymes that convert starch into maltose, thus digestion begins in the mouth. Thus, the smell of cooking and baking is not accidental; rather, it’s a smart design to keep us healthy, even when we’re eating less than we should. Here’s another convincing reason to avoid fast food that doesn’t smell like it makes us salivate – it’s the accumulation of dead calories. Eating too quickly without proper hydration means that undigested food reaches the small intestine and taxes the pancreas to produce all the enzymes to convert starch into sugar.
Human species are designed to eat solid food in the right upper quadrant and beat it before swallowing. This is how we differ from sharks and snakes. It also seems that God wanted us to eat slowly and thoughtfully, so that our digestive system works well and the body can absorb all the nutrients in the food, filling our hearts with joy.
It’s fascinating to see how everything from food choices to presentation, environment, and how we eat are so closely related. The more the food is cooked to make it soft and easy to swallow, the easier it is to eat without chewing. Fast food is often served in supermarkets, where everything is designed to be processed quickly, so consumers naturally follow by eating quickly, often taking the next bite before the first swallow. This means that digestion is disrupted under such pressure, and food – if there is any – cannot be absorbed, which is why overweight people are found in fast food stores, including children.
Then there is the forgotten part of thoughts and feelings. Most people are not taught that they can control their thoughts or feelings, and instead control them. What is the connection between the mill and depression? The gastrointestinal tract is a large group of nervous muscles that control the throat, stomach, small intestine, and large intestine. Therefore, it is understandable that emotions help the stomach. Basically, the mind affects digestion already in the mouth; the salivary glands are easily exposed to derangement, while fear and great sadness lead to a dry mouth, so that we have difficulty swallowing. The disease affects the tongue, which affects the digestion of thick food. Plus, positive, happy thoughts promote salivation – and good health and vitality!
Why do we watch TV in gyms and fast food restaurants, but not in fine dining? Is there a link between obesity in America and how many calories are consumed? Does America’s poor health and dependence on prescription drugs have anything to do with diet? The Japanese, who live longer than Americans, often stay healthy into old age and at a normal weight, eat a diet of small portions, where decoration and presentation are as important as meals themselves. Even “bento’s”, packed meals to be eaten on the train or at the office, are neatly wrapped as birthday gifts. No one counts calories. The French created “nouvelle cuisine” at the beginning of the 1970s. It has become a popular concept of dining in Europe and consists of many fresh dishes, served in small portions, each prepared as a work of art. It appeals to all senses, like Japanese food, and everything about it fills the heart with joy before it fills the stomach. Counting calories is very low, because food spreads over a long period of time, giving the stomach more time to show the brain when it is full, so eating too much is not an issue. In America we refer to the “French paradox”, can we not understand that the French can eat fatty foods without getting fat, because of how they eat – not what they eat.
Could it be that diverting our attention from calories to the true meaning of food – can help restore America’s health?
Confusion About Calories Is Nothing New, Professor Finds., Science Daily; Nov. 20, 2006.
“WE BELIEVE IN FOOD, Food for Body and Soul in Times of Trouble”; Heinz R. Gisel; Xulon Press; March 2009. ISBN 978-1607912651
“Human Salivary Enzymes; I. Determination, Distribution, and Origin of Total Salivary Enzymes”; Howard H. Chauncey, Fabian Lionetti, Richard A. Winer, and Vincent F. Lisanti; Journal of Dental Research, J Dent Res 33(3): 321-334, 1954
Related reading: http://www.vitalityconcepts.com/
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