GLOSSARY

 

 

 

Amino Acids

Beta-carbolines

Beta-carotene 

Carbs = Carbohydrates 

Complex Sugars 

Cholesterol 

Clean Protein 

Dirty Protein 

Enzymes 

HCA = Heterocyclic Amines 

Hydrogenated 

Mutagenic 

Neurotransmitters 

N-Nitroso Compounds 

Opioid Peptides 

Set-point Weight 

Toxins 

Trans-fatty Acids 

Vitamins 

 

 

 

 

 

 

Amino acids

Each protein in plants and animals consists of up to 18 different amino acids linked to each other - up to thousands per protein in total. The body needs such amino acids for the construction of new cells, enzymes and neurotransmitters.

 

 

 

Beta-carbolines

Heat changes part of the molecules in food. If protein reacts upon sugars, they easily form new compounds called beta-carbolines. These new compounds are physically addictive and can impair neurotransmitter metabolism in the brain, causing ADHD for example. (See www.13.waisays.com/ADHD.htm)

 

 

 

Beta-carotene

The term "beta-carotene" is listed here because it looks related to "beta-carboline", but they are not related in any way. Beta-carotene is the vitamin that is abundantly present in apricot, muskmelon, carrot and papaya. The body can convert beta-carotene into vitamin A according to the need for vitamin A.

Elevated beta-carotene levels can aggravate lung-cancer in smokers. [116]

 

 

 

Carbs = Carbohydrates

Dietary sugars; all different kind of sugars in our food, like starch, plain sugar (sucrose), maltose, glucose and fructose, which can easily be normally utilized as energy, and also 'special carbohydrates' like pentosanes and phytic acid, but not fiber.

 

 

 

Cholesterol

Like protein, cholesterol is a nutrient used for construction purposes. Cholesterol is required to compose brain cells, vitamin D, calcitriol, bile acids, estrogen, progesterone and testosterone. Like the body can compose a part of the required vitamin B2 and B5, the body can also compose a part of the required cholesterol. Due to the influence of heat, part of the cholesterol in food oxidizes into harmful oxy-

cholesterol. http://www.13.waisays.com/cholesterol.htm 

 

 

 

Clean protein

All protein in plants, living fruits and animals is 'clean' protein in the sense that the amino acids comprised in these proteins have not been damaged due to the influence of heat. When we start to prepare plants, fruits, or animals for consumption through the use of heat (cooking, frying, steaming etc.), radiation, microwaves, or freezing, part of the amino acids are damaged (including in canned foods). All such prepared foods no longer contain 'clean' protein; part of the amino acids is damaged.

 

 

 

Complex sugars

Sugars like fructose and glucose are simple sugars - small, basic sugar molecules. Complex sugars are long chains of simple sugars.

Complex sugars can only be utilized by the body if the body can decompose them into basic sugars and can convert these basic sugars into glucose molecules. Eventually, they all end up as glucose. It just takes a bit more trouble to decompose the complex sugars first.

 

 

 

Dirty protein

All foods that have been prepared through the use of heat (cooking, frying, steaming etc.), radiation, microwaves or freezing, contain 'dirty' protein (including canned foods). The longer and more intensely the food has been prepared, the more 'dirty' the protein it contains.

 

 

 

Enzymes

Enzymes are present all over in our body. They are composed by the body to transform nutrients into energy, vitamins, neurotransmitters, hormones, etc., to build new cells and to decompose old body cells into their basic components. In the digestive tract there are all kind of enzymes specialized in the decomposition of large nutrients absorbed from the ingested food, so that their basic (smaller)

components can be absorbed into the blood and lymph.

 

 

 

HCA = Heterocyclic amines

When we prepare our food, nutrients react upon each other to form new compounds, due to the influence of heat (or radiation etc.). If proteins react upon sugars, HCA are formed. (See http://www.13.waisays.com/cooking.htm )

So, HCA are a special kind of 'dirty' protein. There are many different types of HCA (like beta-carbolines). Part of these HCA is mutagenic and can therefore cause cancer or brain-diseases. 

 

 

 

Hydrogenated

Hydrogenated protein is treated with hydrate so that all available bonds are filled, so that the protein is less susceptible to deterioration. Hydrogenated protein is always 'dirty' protein because protein naturally 'never comes without the package'; protein is just one of the components in food. To make solely the protein remain, the food has to be intensively processed first.

 

 

 

Mutagenic

Chemicals that can damage the DNA of cells they get in touch with have mutagenic properties. In a continuous process are old body cells replaced by new ones. The new ones originate from the old

ones by cell division, and are therefore identical. But if cell-DNA of the original cell has been damaged due to the influence of a mutagenic chemical, the DNA of the new cell will contain (a) mutation(s) too. If this mutation affects the capacity of the cell to produce growth-inhibitors, the cell will grow and multiply faster than normal cells: cancer.

 

 

 

Neurotransmitters

Hormones regulate numerous body functions. Neurotransmitters regulate processes in the brain. They determine your mood, appetite, emotions, memory, sex-drive etc. If metabolism of hormones is impaired, malfunctions in the body will occur. (Too little estrogen causes osteoporosis and infertility; too much can cause cancer). If metabolism of neurotransmitters is impaired, you may experience memory lapses, cravings, depressions, or become obsessive, anxious, sexually disturbed etc. See http://www.13.waisays.com/ADHD.htm 

 

 

 

N-Nitroso compounds

In food new compounds like HCA are formed due to the heat involved in the preparation process. (See "HCA") Part of these HCA is mutagenic or toxic. The more nitrogen such compounds contain,

the more toxic / mutagenic they can be. If heated food contains both protein and nitrate / nitrite (residues from phosphate fertilizers in vegetables), N-nitroso compounds can be formed, which are HCA containing extra nitrogen.

 

 

 

Opioid peptides

Proteins are long chains of more than 100 amino acids. Peptides are small protein; they comprise only 2 to 100 amino acids. Opioid peptides are peptides with opioid properties; they are sedative, anesthetic and physically addictive. Wheat-protein and milk-protein by nature contain opioid peptides. See www.13.waisays.com/zombie.htm

 

 

 

Set-point weight

The 'design' of species is according to their specialization in adaptation to their natural environment. According to their design, there is an optimal weight: the set-point weight. In humans by nature the set-point weight is a weight that is ideal to be able to flee from danger, to climb trees and to gather fruits all day - a weight we would consider 'slim'. This set-point weight is maintained by a set of hormones and neuro-transmitters which regulate appetite and the deposition of fat.

 

 

 

Toxins

Toxins are chemicals with toxic properties. Ingested toxins can destroy body-cells. Part of the HCA in prepared foods are toxins. See www.13.waisays.com/cooking.htm 

 

 

 

Trans fatty acids

Fatty acids are molecules with atoms bonded to each other in a specific way. Trans-fatty acids are equal to normal fatty acids except that one (or multiple) of the bonds is unnatural. Since fatty acids are processed in the body through the use of enzymes, and enzymes can only do their job if they match their target like a key in a lock, the

body has problems processing these trans-fatty acids, which therefore accumulate in our adipose tissue. Trans-fatty acids can be harmful. See www.2.waisays.com/artific.htm 

 

 

 

Vitamins

Vitamins are co-enzymes; they help enzymes do their job. (See "enzymes") Our body composes all the enzymes and co-enzymes it needs, but for efficiency purposes it has partially lost the ability to

produce the co-enzymes that are also abundantly present in our natural foods. Exactly these co-enzymes have been named vitamins.

All animals that do not eat fruits for example, can produce their own vitamin C. Humans cannot, because vitamin C is already abundantly present in our natural food (fruits).

 

 

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