A Right Diet Adapts To Nature’s Carbon-Hydrogen Bonds

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The ionic bonding (attraction of oppositely charged ions) between hydrogen (proton) and carbon (electron) is what determines the integrity of the structure of cells, i,e., their health and longevity. Reactions of chemical compounds in the blood involves hydrogen and carbon, primarily. In chemistry, hydrogen is assumed to occupy all [four] free binding space of an appropriate carbon atom.

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Hydrogen (a non-metal) readily combines with non-metals such as the stable form of oxygen (O2) to give water (H2O). Its atomic weight (1.00794 u) not only makes it the lightest element on the periodic table, but also speaks to the speed of the vibration of its molecule – an indicator of the degree of intelligence and consciousness of a given food item.

While hydrogen is the intelligence that is needed for the working, the growth, and the evolution of the human organism, in other words, animates, it is carbon that activates cells to produce the warmth and movement necessary to change DNA, as well as the genetic coding on how future cells reproduce. All chemical substances must pass through carbon—the pyramid of light—in DNA synthesis. DNA is a nucleotide (of nitrogen), a phosphate (of oxygen) and a pentose (5 carbon) sugar. But phosphates and monosaccharide molecules must also connect via hydrogen bonds to nucleobases to form nucleic acids as DNA and RNA — the vital electricity that cause cells to grow.

fThe human body composed of the minerals hydrogen and carbon, which along with oxygen constitutes roughly 95 percent of body mass.

The elements of an average person’s body weighing 154 is calculated to constitute:

  • 14 lb. hydrogen
  • 21 lb carbon
  • 3 lb. 8oz nitrogen
  • 1 lb. 12 oz phosphorus
  • 2 lb. calcium
  • 2 oz fluorine
  • 2.45 oz sulfur.
  • 2.1 oz chlorine
  • 2.24 oz sodium
  • .2 oz iron
  • .6 oz potassium
  • .02 oz magnesium
  • trace amounts of silicon
All these minerals are found in the foods provided by Nature, or in the air or water, and must be supplied day by day; Otherwise, their deficiencies will hamper the body, and in parallel force one so affected to alter self-expression and to limit the will-to-action.
(Values are borrowed from the work of the late Professor A. J. Bellows The Philosophy of Eating.)

Carbon-Hydrogen Bond = Saturation

Although a complete hydrogen is composed of carbon, oxygen, and nitrogen, reactions of chemical compounds operational in all of Nature consist primarily of hydrogen and carbon bonds. This single bond is most commonly found in organic compounds, including antigens, carbohydrates, enzymes, hormones, lipids and fatty acids, neurotransmitters, nucleic acids, proteins, peptides and amino acids, vitamins.

Hydrogen refers to "saturation”. All carbons (apart from one group) contain as many water producing hydrogen atoms as possible. It is for this reason the melting point of saturated fats is remarkably low (at body temperature), which makes the heat transfer one of a cooling effect, thus thermodynamically favourable for the body. Accordingly, saturated fatty acids are the main sources of immediate energy for basal metabolism.

Not only fats are classified according to their hydrogen saturation. It is also what distinguishes the long-chain carbohydrates like legumes from to the short chain starches such as rice, which simply liquefy glucose. In the final stage of digestion, the pancreas supplies alkaline juices to transform complex carbohydrates into the high-energy mono-di-tri saccharides sites, in the process called saccharification.

Food Carbonomics™ employs the C-H bond principle and not caloric values to classify the different pH food groups, in that blood pH is the measure of this hydrogen concentration frequently used for measuring acidity and alkalinity.

Distinction Between Carbon and Caloric Values

Regulatory stipulations, however basically require measuring caloric value, even though a calorie is not a chemical element. Caloric value is an assumption of the amount of heat or latent heat contained in food and released upon oxidation by the body. Calculations use the principle of the quantity of heat required to raise the temperature of one gram of water by 1°C from a standard initial temperature.

But should the energy-producing potential of food be determined by measuring water outside the body? Why not determine energy potential based on carbon-hydrogen bond, also known as a C-H bond?

Reactions of chemical compounds consist primarily in this yin-yang principle of hydrogen (cooling) and carbon (heating) bond operational in all of Nature. This single bond is most commonly found in organic compounds, including antigens, carbohydrates, enzymes, hormones, lipids and fatty acids, neurotransmitters, nucleic acids, proteins, peptides and amino acids, vitamins. Accordingly, the C-H bond is the principle used to classify the different Food Carbonomics food groups, in accordance with planetary harmonics.

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