Food Intelligence

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There are certain food items that has intelligence vital to the working, the growth, and the evolution of the human organism. The ‘table of hydrogens’ basically determines the speed of vibrations of a [food] molecule, which corresponds to its degree of intelligence and consciousness.

Hydrogen (H): the water-forming principle is what constitutes this intelligence. The Ancient Greek word for hydrogen is geinomai meaning "to beget or sire” (sire, means “father of”), indicating to it to be the primary compound of water and of all organic matter.

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 indicates to the speed of the vibration of its molecule – an indicator of the degree of intelligence and consciousness of a given food item in which it abounds.

Hydrogen atom (proton) plays a pivotal role in the body’s acid-base chemistry. Its animating intelligence is in the chemical process and function determining blood pH. One way of determining which foods is in higher in intelligence than others is by its saturation.

How Food Links Inseparably With Intelligence

Saturation is a reference to the hydrogen content (water-producing property) of a food item. Lipids and starches: the body’s two primary supply sources of energy are classified based on their saturation. There are the polyunsaturated, monounsaturated and saturated lipids, and monosaccharides, disaccharides and trisaccharides starches.

Starches store reserved energy as glycogen, which the body can quickly mobilize to meet the sudden need for glucose. The energy from fat, on the other hand, is stored as triglyceride, which is more compact than glycogen, therefore, more powerful in its effect.

Study shows that 1 gram(g) of glycogen can bind up to 2g of water, which translates to 1.33 kcal/g (kilogram calories per gram of water). But fatty acids can hold more than six times the amount of energy; the energy yield from one gram of fatty acid is approximately 9 kcal compared to 4 cal/g to proteins and carbohydrates.

Essentially, if our bodies relied on carbohydrates to store energy, we would need to have a reserve of 67.5 lb. (31kg) of glycogen, to have the equivalent of 10 lb. (5kg) of fat. Yet we have medical authorities advocating for a low fat (carbon) diet, and, in some circles, the exclusion of saturated fats from our diet.That the intelligence of a food is determined by the creature is serves, it goes to show that such a recommendation is not only misleading, but also promoting of mental incompetence.

The Virtues of Foods High In Saturated Fats

To demonstrate this point, compare the energy values of a mango and a serving of palm oil. The Food and Agriculture Organization of United Nations (FAO) shows that the energy (calorie) contained in a ripe mango is 60, and a serving (1 tablespoon) of African palm oil is 875. If fat can hold six times or more energy than glycogen from calculations per unit, palm oil is some 14 times the energy of mango.

From this data one versed in the caloric system of food value would cautiously avoid palm oil, if not altogether. Even though crude palm oil (a saturated fat) is found to be the richest source of carotenoids and a-tocotrienol in Nature, so far.

The virtue of carotenoids is in their provitamin A activity. Vitamin A is an antioxidant that prevents oxidation of other chemicals in the destruction of high acids by high alkalis. Carotenoid abounds in mango as well, but is nowhere close to palm oil.

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Palm tree

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Palm nut

Unlike mango, palm oil is also the richest source of the lesser characterized vitamin E a-tocotrienol: one of eight naturally occurring and chemically distinct vitamin E compounds. Arachidonic acid (AA) – one of the most abundant polyunsaturated fats in the central nervous system – is found to be highly susceptible to oxidative metabolism under pathologic conditions. The lipid-soluble vitamins in brain tissue, which are rich in polyunsaturated fatty acids and a-tocotrienol, are shown to possess nerve-protecting properties. Scientists are now linking the loss of saturated fatty acids in lymphocytes to age-related decline in white blood cell function, after finding that palmitic as well as myristic acid can correct cellular deficiencies.
FOR ADDITIONAL READING:
Carbon-Hydrogen Bonds