When burning 1 gram of protein and 1 gram of carbohydrates, 4.1 kilocalories of heat are released, 1 gram of fat - 9 kilocalories (kilocalorie - the amount of heat required to heat 1 kg of water at 1 ° C). It is generally accepted that the human body's need for calories depends on energy losses during physical work. The harder the muscular work, the more energy is expended and the more calories a person should get from food and vice versa.
However, this thermal assessment of the caloric value of food is not adequate to its biological value. That is why Swiss doctor and biochemist Birchen-Benner introduced a new concept and a new measure of biological value of food - photocalories or light calories in the 20s of the twentieth century. As is known, the process of photosynthesis, i.e. the accumulation in a plant of its biomass, including the mass of leaves, fruits and other edible parts, takes place in the light. Photons of sunlight (quanta of light) are carriers of solar energy, which due to a number of complex physical and chemical processes allows the synthesis of organic matter of the plant from inorganic elements of soil, air and water. These are nitrogen, oxygen, hydrogen, carbon and macro- and microelements - sulfur, iron, magnesium, manganese, selenium, chromium and others. Consequently, all edible parts of plants contain "stores" of this energy, but no longer in the form of sunlight and heat, but in the form of glucose, fructose, etc., i.e. plant carbohydrates, fats and proteins.
Raw fruits, vegetables, root crops, nuts and grains contain a lot of solar energy converted into macroergic bonds of ATP and then - into chemical bonds of food substances, which become available to our body and are fully digested in non-degraded form. The undegraded integral structure of biological molecules of fresh fruits, vegetables, nuts and grains contains maximum energy resources (light calories), as well as maximum ions of macro and microelements, not their salts, which are formed during cooking, frying and baking, i.e. any temperature treatment of the product. The ionized state of trace elements and all other components of food - organic acids, carbohydrates, fatty acids, amino acids, etc. has a great advantage. It lies in the fact that these elements are incorporated directly into our biological structures (cell and tissues) without the participation and increased work of our enzymatic systems.
Example: what is insulin? An enzyme necessary for the digestion of glucose. What is glucose? A chemical reagent derived from natural raw materials through processing and denaturation, which yields an inverted right-handed isomer. Where is its natural natural counterpart? It is fructose, which is found in fruits and honey and is a left-rotating isomer that does not require insulin for its absorption. Another intractable medical problem, diabetes, is just as easily solved. Do not consume sugar and products with its addition, but consume natural honey, fruits and dried fruits (with some exceptions - grapes, raisins and some others containing glucose). Consumption of natural sugar is equally important in bronchial asthma.
Fresh plant foods have another huge advantage over cooked foods. Their digestion requires many times less digestive enzymes for the following reason. Fresh foods in the structure of their cells (undenatured by heat treatment) contain lysosome inclusions containing lysing (i.e. cleaving) enzymes - tissue plant proteases. A few drops of gastric or any other digestive juice is enough to break down a few molecules of raw vegetables or fruits. These plant molecules, once broken down, release lytic enzymes from cellular inclusions - lysosomes - which already act on other plant molecules themselves. A similar process is initiated in these molecules. In other words, a cascading process of digestion is initiated that is many times more economical in terms of the expenditure of our digestive enzymes. The saved energy of our enzymatic processes is channeled into healing the entire body - destroying diseased deficient tissues and restoring healthy organs. In addition, fresh plant food, having an alkaline reaction (due to the high content of organic acids) alkalinizes the internal environment of the body - intra- and extracellular fluids, thereby contributing to the dissolution of pathological cellular inclusions.
Assessment of the biological value of the product on a ten-point system
1. white bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
2. Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
3. Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
4. Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
5. Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
6. Sprouted wheat. . . . . . . . . . . . . . . . 10
7. Butter. . . . . . . . . . . . . . . . . . . . . 8-9
8. Sunflower oil. . . . . . . . . . . . . . . . 5-6
9. Raw egg yolk. . . . . . . . . . . . . 10
10. Hard cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
11. Dried bananas. . . . . . . . . . . . . . . . . . . . . 8-9
12. fresh bananas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
13. Oranges. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
14. Lemons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
15. Tangerines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
16. Lenten soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3
17. Borsch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3
18. Pollen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
19. Decoction with honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
20. Sour. . . . . . . . . . . . . . . . . . . . . 8
21. Raw compote. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9
22. Canned compote. . . . . . . 6-7
23. Canned juice. . . . . . . . . . . 6-7
24. Salty food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
25. Chocolate candy . . . . . . . . . . . . . . . . . 0
26. Olive oil. . . . . . . . . . . . . . . . . . 6-7
27. Corn oil . . . . . . . . . . . . . . . . . . 6-7
28. Corn sticks. . . . . . . . . . . . . . . 3-4
29. Eggs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4
30. Scrambled eggs with vegetables. . . . . . . . . . . . . . . . . . . . . . . . 10
31. Fried potatoes. . . . . . . . . . . . . . . . . . . 2
32. Boiled potatoes. . . . . . . . . . . . . . . . . 3-4
33. Baked potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
34. Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
35. Cherry jam. . . . . . . . . . . . . . . . . . 3-5
36. Any kind of jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-5
37. Vodka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
38. Beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
39. Wine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2
40. Cognac. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
41. Pumpkin in the oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
42. Pumpkin porridge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-8
43. Juice of beets, carrots, pumpkin . . . . . . 10
44. Tea with sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
45. Cocoa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
46. Fried onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
47. Watermelon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
48. Melon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
49. Apricots. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
50. Apricot compote. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6
51. Cod liver . . . . . . . . . . . . . . . . . . . . . . . . . 0
52. Zucchini caviar. . . . . . . . . . . . . . . . . . . . . . 0
53. Eggplant caviar. . . . . . . . . . . . . . . . . . 0
54. Black caviar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
55. Red caviar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
56. Sturgeon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
57. Manna porridge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
58. Buckwheat porridge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7
59. Hercules. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7
60. Cow's milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4
61. Goat's milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9
62. Compote with sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
63. Black bread, breadcrumbs. . . . . . . . . . . . . 1-2
64. Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
65. Ice cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
66. Chocolate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
67. Sparkling water. . . . . . . . . . . . . . . . . . . . . . . . . . 1-2
68. Mineral water . . . . . . . . . . . . . . . . . . . . 5-6
69. Baked eggplant. . . . . . . . . . . . . . . . 6-7
70. Braised eggplant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7-8
71. Tomato juice (canned). . . . . . . . . . . . 0
72. Alycha, pear, apple. . . . . . . . . . . . . . . 10
73. Fish oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
74. Goat fat, goose fat, margarine . . . . 0
75. Condensed milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
76. Garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9
77. Bell peppers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
78. Eating with salt. . . . . . . . . . . . . . . . . . . . . . . 0
79. Eating with sugar. . . . . . . . . . . . . . . . . . . . . . . . . 0-4
80. Mayonnaise. . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
81. Sour cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6
82. Noodles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
83. Cinnamon spice. . . . . . . . . . . . . . . . . . . . . . . . 10
84. Egg shells (with lemon juice). . . . 10
85. Pies with apricots. . . . . . . . . . . . . . . . 2
86. Pies with jam. . . . . . . . . . . . . . . . . 0
87. Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
88. Coffee. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
89. Black bread crumbs . . . . . . . . . . . 1-2
90. Vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
91. Apple cider vinegar. . . . . . . . . . . . . . . . . . 7-8
92. Pea soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
93. Cream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7
94. Cottage cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3
95. Grapes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
96. Mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
97. Mashed potatoes. . . . . . . . . . . . . . . . . . . 5-6
98. Boiled rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
99. Chicken navels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
100. Peas with buckwheat porridge. . . . . . . . . . . . . . 2
101. Vareniki. . . . . . . . . . . . . . . . . . . . . . . . . . . 0
102. Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
103. Milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
104. Beef broth. . . . . . . . . . . . . . . . . . . . . . . . 0
105. Fish soup. . . . . . . . . . . . . . . . . . . . . . . . . . 0
106. Common casserole. . . . . . . . . . . . 0
107. Nettle casserole. . . . . . . . . . . . . . . 7-8
108. Dried dill. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
109. Melt water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
110. Beet caviar . . . . . . . . . . . . . . . . . . . . 6-7
111. Champagne. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
112. Pancakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
113. Boiled egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0
114. Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
115. Unroasted seeds . . . . . . . . . . . . . . . . . . 10
116. Pineapple. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
117. Coconut . . . . . . . . . . . . . . . . . . . . . . . . . . 10
118. Sauerkraut. . . . . . . . . . . . . . . . . 5-6
119. Nettle juice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
120. All juices freshly squeezed
fruit and vegetable juices. . . . . . . . . . . . . . . . 10
