You Will Become What You Eat

Basically, what do you choose to eat every day?

Our bodies are nourished by everyday foods. In other words, being healthy or sick is the cumulative result of eating habits every day.

In 1996 in Japan, the Ministry of Health and Welfare (now the Ministry of Health, Labor and Welfare) decided to rename diseases that were called "adult diseases" such as cancer, cardiovascular disease, liver, diabetes, cerebrovascular disease, high blood pressure, blood fat... to "lifestyle-related diseases". This is because of a review of the relationship between eating and disease, led by the "McGovern report," which has come to realize that these diseases do not stem from "age" but from "lifestyle."

Today, we live in a multitude of diverse and abundant foods. And your health status will be determined based on what you choose to eat each day from a variety of foods. Surely you understand, if you want to live a long and healthy life, you cannot choose food just because it is delicious or likes ...

However, in modern Western medicine today, doctors hardly learn the "eating habits" of patients. In my opinion, this is also the reason why the world currently classifies diseases such as: ulcerative colitis, Crohn's disease 3, connective tissue disease, white blood disease ... into the group of "incurable diseases of unknown cause". If studies on the relationship between eating and disease are stepped up further, it is certain that the number of these "unexplained" diseases will decrease.

Anyone, if they smoked cigarettes when they were young, drank alcohol every day, only ate meat, hardly ate vegetables and fruits, often drank milk or dairy products such as yogurt, butter ... Surely by the age of 60, the person will suffer from diseases related to the lifestyle of living. In genetic terms, people with weak arterial systems are prone to diseases such as high blood pressure, arteriosclerosis, heart disease... People with a weak pancreas are more likely to develop diabetes. In women, from uterine fibroids, ovarian cysts, mammary gland diseases can develop into cancer. In men there is also a risk of acquiring diseases such as prostate proliferation, prostate cancer, liver cancer, colon cancer, osteoarthritis. Which disease you suffer from depends on genetic factors, environmental factors around that person, so it is impossible to say for sure, However, if you have the above habits, that person will definitely suffer from some kind of disease.

I started asking patients about their eating habits about two years after being able to use endoscopes to directly examine the patient's stomach and intestines. And the first time I inquired about a patient's eating habits was with a cancer patient. Often, during health check-ups or hospital visits, patients are also asked about their lifestyle habits. In most cases, however, doctors only pay attention to the "now" moment, which means nothing. To know why a patient has the disease, it is necessary to know the eating habits of that person, i.e. what food he eats at when, how often he eats ... Of course, among patients, there are many who do not remember these problems well or add them to their answers, but if you listen patiently, you will hear quite a few problems. For example, even people who have a habit of drinking one cup of milk a day, depending on whether they are born with powdered milk, or grow up to start this habit, the results are different.

When I studied the eating habits of cancer patients, I realized that they mostly follow a meat diet (meat, fish, eggs, milk...). In addition, the younger the person, the sooner they start eating this diet (especially meat and dairy products). Although there are many types of cancer such as breast cancer, colon cancer, prostate cancer, lung cancer ... But the tendency to develop this disease is the same.

No matter what cancer you have, your gut is very bad. Therefore, I often tell patients with cancer in a certain part of the body that they have a high chance of having colon polyps or colon cancer, so they need to have a colonoscopy. There were many cancer patients who came to me agreeing to a colon exam and the results were exactly as I expected. Among them, if they are female, some have breast cancer, if they are male, someone has prostate cancer. Clinical results show that the detection rate of abnormalities in the colon of these people is very high. After seeing these results, now in the United States, the majority of people with breast or prostate cancer have a colon screening.

If any of you have any of the above cancers, please get your colon checked as soon as possible. With diseases caused by eating, not just eating will develop the disease immediately. However, eating habits so far are gradually accumulating in your body. Even if they don't currently manifest as a disease doesn't mean you can rest assured.

Why will the Shinya diet prevent cancer recurrence?

When cells increase abnormally, the organs harden into a mass, which is called a tumor. Among tumors, those that are non-invasive, do not metastasize to another region, have certain limits of growth called "benign neoplasms", otherwise called malignant neoplasms. These malignant tumors are called cancers. And people often take the name of the organ, the first part to detect the tumor to name diseases, such as colon cancer, lung cancer, liver cancer, breast cancer ...

When diagnosed with cancer, people will first worry about whether it has metastasized or not. If the cancer has metastasized, surgery to remove the entire infected organ as well as to treat it completely is very difficult.

Metastasis means that the cancer appears in a different part from the original part of the disease, about why the cancer has metastasized, it is often assumed that cancer cells follow the lymph glands and blood vessels, are transported to other organs and grow there. However, I have a different view. I don't think cancer cells that were in the process of developing in the first infected organ would spread to other organs.

Most often, cancer is detected when the tumor in it has grown and reached a diameter of at least lcm. The tumor in cancer is just one cancer cell that can proliferate. Although the tumor has only lcm, it requires hundreds of millions of other cells to form. Therefore, to be able to develop to such a level requires a short period of time. Cancer is a lifestyle-related disease, and cancer that arises in a certain part means that cancer cells are being produced throughout the body, although not yet developed to the point of tumor formation. It is dangerous to say that not seeing with the eyes means not having cancer.

The toxins that accumulate in our bodies according to our daily living habits will attach to cells throughout the body like a ticking time bomb. Of those countless bombs, which one exploded first depends on the genetic cause, the living environment of each person. For those who regularly eat foods cultivated with plant protection drugs, additives ... Perhaps the first bomb to explode was on the liver, the body's detoxification organ. For those who have a fixed eating time, often drink tea or stomach medicine, perhaps the stomach bomb will explode first. Although the habitat is the same, if the genetic factors are different, the location of the disease is also different. In short, cancer is not a "localized disease" — just one part invaded by cancer cells, but a "systemic lesion disease" — the whole body is invaded. The "recurrence" of the disease in a certain part of the body that we often see is that time bombs throughout the body are exploding at different times.

Following such an inference, I began to doubt whether the usual way of surgery, removing the part that is developing the disease in a large area, including the lymph glands and blood vessels, was correct. Cancer is considered a dangerous disease because if the part that develops the disease is removed and ignores the metastasis, the cancer cells in the metastatic part will begin to grow rapidly. However, if you think of cancer as a "systemic disease", this is very obvious. Even if organs are removed, from flesh muscle to lymphocytes, blood vessels, the body's immunity decreases even more. Therefore, in the case of patients with colon cancer, I do not have a mesenterectomy to prevent the cancer from spreading to the lymph glands or invisible cancer cells growing in a large area as usual. Because compared to the fact that there are still cancer cells in the body, the absence of lymph glands also causes much greater damage to the body. According to modern medicine, without removing cancer cells, the body cannot recover. However, I think the other way. Man himself has immunity, very strong natural resilience. My patients, although there are still cancer cells in the lymph glands, but thanks to a healthy diet, the disease does not recur, health is stable, which is the clearest evidence.

When you improve your diet according to the Shinya diet, the "miracle enzymes", our human source of vital energy, will be replenished in large amounts. On the other hand, if you quit the habits that cause your body to consume these miraculous enzymes, the effect will multiply. I think that when the miraculous enzyme levels are adequately restored, it will help the body's immunity to be elevated and can inhibit cancer cells in the body.

However, this recovery also has its limits. If you let the cancer enter the final stage to improve your diet, living ... No matter how much you improve, no matter how many supplements you take to support the immune system, it is difficult to fully recover your body. The reason is that the magic enzymes in your body are already depleted.

In my clinical studies, there were cases where cancer spread to two-thirds of the colon.

After surgery to remove the cancerous organ, the patient followed a proper diet and did not use anti-cancer drugs. It seems that the miraculous enzymes in this patient's body worked very well because the cancer cells did not metastasize, the cancer did not return, and the patient was well again.

Most patients come to my place just to check for disease, so I rarely see cases of severe cancer. However, of those who had surgery to remove the tumor and then follow the Shinya diet, none had relapses or metastases. This is a figure worth referencing. In addition, not a single one of my patients has died of cancer while undergoing treatment, and that is why I have not once written a "death certificate" for a patient. This is also a source of pride for a doctor like me.

Eating foods high in enzymes

From a young age, I had a secret to being able to instantly get along with any dog. And it's not as difficult as you might imagine. Just spit on the palm of your hand, let that dog lick it, and it will get close to you right away. In this way, you can get to know any dog. I've had dogs since I was a kid, so I also know that dogs lick their owners' mouths very often. And one thing I realized was that they "love saliva." So, if you try the acquaintance I talked about, any dog will happily wag its tail at you.

When I used this method to get to know all the dogs around me was when I was in elementary school. At the time, I still didn't understand why dogs liked saliva so much. The moment I discovered this secret was when I became a doctor and started paying attention to enzymes.

"That's right! These dogs like the enzymes in saliva."

From this point of view, I began to reconsider the problems and noticed that animals love enzymes.

Carnivores such as lions, when they catch prey, eat their organs first because organs are enzyme stores. People living in cold regions who cannot grow plants like the Eskimos, when eating seal meat, always eat from offal first. The rabbit also feeds on its own soft feces excreted for the first time to reabsorb undigested food and the enzymes in it.

Recently, diseases in pets have been increasing, and I can see the cause of this condition. It is due to the food of pets. Good food for pets is to contain the nutrients they need. However, all these feeds follow the basis of modern nutrition, ignoring the role of enzymes.

Eating oxidized food, the body is also oxidized

Fresh foods are healthy because they contain many enzymes, and in them "oxidation" has not occurred.

Oxidation is the process by which substances combine with oxygen, to put it more simply, it is the process of "rust". In this case, don't think it's metal, it's rusted food. Currently, we are faced with rusty foods every day. For example, during use, the grease will gradually turn black, or apples, potatoes ... After peeling for a while, it will turn brown. It is the process of "oxidation = rust". This condition is caused by the influence of oxygen in the air. Oxidation is the phenomenon when substances combine with oxygen to create a reaction. So stale food is just "oxidized" food. When oxidized foods enter the body, they become the cause of free radicals, especially oxidative free radicals.

Free radicals are known to cause a lot of damage to human health such as breaking down gene structures in cells, causing cancer ... Currently, these issues are published a lot on television, newspapers ... So I think people also know about the harmful effects of free radicals. Most popular healthy living therapies today are focused on fighting free radicals, which are the cause of health problems. Red wine, cocoa are said to be good for health due to containing many polyphenols, an antioxidant. Or isoflavones in soybeans are also noticed a lot because this is an antioxidant. So why are people so afraid of free radicals? The reason is that free radicals have a strong oxidative capacity (the ability to rust) tens of times the oxidative capacity of normal oxygen.

The creation of free radicals in the body is not only by eating oxidized foods but also by many other causes such as alcohol, beer, tobacco ... Inherently, just breathing without produces free radicals. Normal humans inhale oxygen to burn sugar.

Fat in cells to create energy for the body. However, 2% of that inhaled oxygen produces free radicals. Free radicals that are often thought to be harmful to the body actually play an integral role in the human body. They play a role in eliminating bacteria, viruses, mold entering the body, preventing infectious diseases. However, when free radicals overgrow a certain amount, they destroy cell membranes and DNA in cells. Our bodies are equipped with enzymes with antioxidant functions that serve to neutralize free radicals when they increase excessively. Typical among them is the enzyme "SOD" (super-oxide dismutase).

However, after the age of 40, SOD enzymes in the body plummet. There is also a theory that the majority of lifestyle-related diseases that develop after the age of 40 are caused by a decrease in this SOD enzyme in the body. Thus, when SOD enzymes in the body begin to decrease, it is the miracle enzymes that fight excess free radicals in the body. Because if there are many miracle enzymes in the body, these enzymes will convert into free radical neutralizing enzymes according to the needs of the body. However, if the body has few miracle enzymes, we cannot prevent the health damage caused by free radicals.

In other words, when eating oxidized foods, the body produces large amounts of free radicals. Moreover, in oxidized foods, most enzymes are lost or only in very small amounts, so the body cannot produce enough magical enzymes. As a result, free radicals are not neutralized and disease is born. Just like that, it forms a vicious circle. Conversely, if you eat fresh foods that contain a lot of enzymes, the body will not produce excess free radicals, and also prevent the depletion of miracle enzymes, thus increasing vital energy.

And it's no exaggeration to say that what you eat determines your state of health.

 No grease is as bad for health as margarine

One of the most susceptible foods to oxidation is "oil (fat)". In vegetable nuts contains a lot of oil. Even rice is considered a kind of "grain", so brown rice contains a lot of vegetable oil. We often assume that "oil" is squeezed out of such nuts. There are many oils such as calona oil (canola oil), olive oil, sesame oil, cottonseed oil, corn oil, grape seed oil ... All of them undergo processing to separate the oil.

In the past, the most primitive method was to use the pressure of machines to press oil. This method is called the "oil-based compression method". However, nowadays people rarely use this method because it is time-consuming and labor-intensive, moreover, it loses a lot of oil. In addition, during the extraction process is not subjected to heating treatment, so compared to other methods, the oil deteriorates more quickly. Currently, the majority of oils on the market are produced using the "solvent extraction method". A chemical solvent such as hexane is added to the raw material, then heated to heat this solution. After the oil is heated and dissolved into the solution, one raises the temperature, under high pressure, high temperature, only the solvent is evaporated, and the rest is vegetable oil. Doing it this way will reduce oil loss, and because it has undergone heating, it is difficult for the oil to degrade. However, oil obtained in this way has been transformed into "trans fat", a substance that is very harmful to health. In other words, instead of saying the oil is not rotten (rancid), the oil currently contains a lot of components that are harmful to the body.

Many reports indicate that these trans fats do not exist in the natural environment, so it causes a lot of harm to the human body such as increasing bad cholesterol, lowering good cholesterol, causing cancer, high blood pressure, cardiovascular ... Therefore, in European and American countries, people have set a ceiling limit for the amount of trans fats in food. Foods with trans fat levels exceeding this limit will be banned from the market. Unfortunately, there are no such standards in Japan.

Currently, the food that contains the most trans fat is "margarine". Many people claim that butter made from vegetable oils has less cholesterol than butter made from animal fats and has more health benefits. However, this is a very misconception. In fact, there is no thing more harmful to health than margarine. Even when teaching patients how to eat healthy, I remind them: If you have margarine in your house, throw it away.

Vegetable oils are inherently liquid at room temperature, because vegetable oils contain a lot of unsaturated fats. In contrast, animal fats will stay solid at room temperature because they contain a lot of saturated fat.

However, margarine, although a vegetable oil, is solid. The reason is that hydrogen has been added to carry out hydrogenation, turning unsaturated fats into saturated fats. Previously, vegetable oil, the raw material for margarine, contained a lot of trans fats due to undergoing solvent extraction. Now adding hydrogen, turning unsaturated fat into saturated fat, so it can be said that there is nothing more harmful than this butter.

There is another oil that contains as much trans fat as margarine, which is "shortening", abstract fat. Perhaps you also use abstract fat less in daily cooking at home. However, abstract fat is used a lot in baking, junk food, fast food such as chips ... And one of the reasons why junk food or fast food is unhealthy is because of this trans fat.

Grease dishes are not suitable for Japanese people

There is a famous legend in Japan that shogun Tokugawa Leyasu loved to eat Tempura. Originally, there was no way to prepare greasy food in Japan. Legend has it that the way food is "fried" has been introduced to Japan since the Aizuchi Momoyama period 5 . At the time, "oil" was a very rare thing, so although it was said to be infused into Japan, it was not a dish that ordinary people could eat. From the end of the Edo period onwards, Japanese people began to eat "fried dishes" in their daily meals. In other words, the Japanese started eating "fried food" between 150 and 180 years ago.

Meanwhile, people in countries near the Mediterranean such as Greece and Italy, have long known how to grow and use olives. Therefore, people in these countries have long eaten dishes that use olive oil. Their history of using olive oil also goes back nearly 6,000 years. Therefore, it can be seen that the difference in food culture between regions is the structure of "oil digestion" in people's genes.

Oil when entering the body will be digested in the pancreas. According to my clinical figures, the pancreatic function of Japanese people is worse than those in countries with long-standing oil habits. When endoscopy of patients complaining of stomach pain, I found that the majority of Japanese people do not have gastritis, do not have stomach ulcers, nor do they see duodenal ulcers. However, when I tested the blood of these people, I found elevated amylase levels, indicating that the pancreas was functioning abnormally. When I asked about their eating habits, most of them like fried food so they eat a lot. In contrast, despite eating the same amount of fried food or more, Europeans and Americans do not develop pancreatic problems. In other words, the Japanese body cannot digest as much grease as Europeans and Americans.

If you eat fried food two or three times a week, and feel pain in your upper abdomen, it is likely that you have acute pancreatitis. I recommend that you get your pancreas checked soon. In particular, people who limit their intake of animal fats but eat vegetable oils and prefer to eat fried dishes such as Tempura... Special attention should be paid. Although it is vegetable oil, regularly eating processed oils is not good for the body at all.

For those who like tempura and fried foods, if you can't get out of the habit of eating them, you should at least reduce the number of times you eat them. The safe frequency for fried foods is once a month.

I hardly eat fried foods, when I eat I also remove the outer crust to try to absorb the least amount of oil. For those who feel that eating like this takes away all the flavor of the dish, reduce the amount of food and when eating, chew it thoroughly. Because when chewed thoroughly, food will be mixed well with saliva, thanks to which the trans fats will be partially neutralized. And of course, all trans fats will not be neutralized. Therefore, remember that fried foods are depleting enzymes in your body.

In addition, in the process of frying food, oxidation occurs faster. Fried dishes after leaving for some time will turn into a block of lipid peroxide. Just a little oil is not good for the body, so you absolutely do not eat fried foods if you have left it for a while.

How to Efficiently Absorb Essential Acids

The main component of oil is "fatty acids", and can be divided into two broad categories: "saturated fatty acids" and "unsaturated fatty acids".

Saturated fatty acids, also known as "good" fatty acids, are essential nutrients to maintain function for the heart, circulatory system, brain, skin ... Among unsaturated fatty acids, there are those that cannot be synthesized on their own in the human body but must be obtained from food. These are called "essential fatty acids." For example, the types of "linoleic acid", "linolenic acid", "arachidonic acid" ... Back in the US, there was a very common way to absorb these essential fatty acids, which was to drink one tablespoon of olive oil every day. However, later studies have shown that drinking olive oil every day is prone to ovarian cancer, so this trend has completely subsided.

In fact, unsaturated fatty acids contain easily oxidized substances. Even olive oil made by the compression method should not be drunk every day.

If you want to absorb unsaturated fatty acids, the safest are the fats in fish. In particular, the types of "blue bone fish" such as sardines, mackerel ... contains a lot of beneficial fatty acids such as DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid) ... DHA and EPA are fatty acids known to help improve brain activity, which is abundant in tuna eye fat.

You don't have to drink oils every day, instead, if you eat foods that are in their natural shape, you can still get essential fatty acids from these foods.

Grease, in any form, will oxidize as soon as it encounters air. Therefore, you should avoid using oil in daily cooking.

However, in order to absorb vitamin A, it is often assumed that oil should be used in cooking. Therefore, greasy products are always recommended to be used in the processing methods of foods containing a lot of vitamin A such as seaweed. The reason is that vitamin A is "fat soluble", in other words vitamin A is greasy soluble, so when cooked with grease the absorption of vitamin A will increase. Of course, vitamin A is indeed a fat-soluble vitamin, but with a little processing, even without adding processed greases, our body can still fully absorb it. Because only a very small amount of oil is needed to absorb fat-soluble vitamins. So, even if you don't use oil to cook, as long as you eat it with a little fatty food like soy or sesame, you can fully absorb these vitamins.

With the amount of oil needed for the body, even if you do not use processed oils on the market, just eating foods containing fat content that retains its natural form, is enough to provide the necessary amount of oil for the body.

Keeping the natural form means eating whole seeds of plant seeds that are used as raw materials for oil production such as cereals, beans, seeds of all kinds ... This is also the safest and healthiest method of oil absorption.

Commercially available milk can be called "rusty milk"

Another product that is on par with cooking oil is commercially available cow's milk. Before being processed, milk contains a lot of "beneficial" components. In which there are also many enzymes such as carbohydrate proteolytic enzyme lactase, lipolytic lipase enzyme, proteolytic enzyme ... In addition, milk before being processed and processed also contains lactoferrin, known for its antioxidant, anti-inflammatory, antiviral, immune system modulating ... However, in today's commercially available milk, the above "beneficial components" are lost during milk processing.

Milk sold on the market will typically go through the following stages. First of all, attach the milking machine to the nipples of the cow, suck the milk out. This milk is contained in storage tanks. The resulting farmers' milk is then transferred to a large storage tank, where it is stirred to assimilate. Assimilation means "uniformity". So, what do we need to do evenly here? Those are the fat particles in milk.

Milk is about 4% fat, but most of it exists as tiny "particles" called "fat droplets." The larger the fat droplet, the easier it is to float to the top, so if the milk is left fresh for a while, the fat part will float to the top to form whey. As a child, I drank bottled milk once or twice, and when I opened the paper lid of the milk carton, I saw that there was a layer of white whey on the inside of the lid. It is precisely because this milk is not assimilated, so during transportation, fat droplets rise to form.

To avoid that situation, nowadays, people use milk assimilators to grind fat droplets. Milk after undergoing this processing is called "pure milk". However, due to assimilation, the fats inherent in raw milk have combined with oxygen, turning into "lipid peroxide". Lipid peroxide is fat that is excessively oxidized, or in other words, "fat that rusts badly." How oxidized fat is harmful to the body I mentioned in the section talking about grease above. Moreover, the process of processing and processing milk has not stopped there. Mandatory assimilated milk must be

Heat sterilization to prevent the reproduction of bacteria. Bactericidal methods for milk can be divided into the following four big ways.

– Long-time low-temperature pasteurization (LTLT) method. The milk will be heated for 30 minutes at 62°C~65°C to kill bacteria. Often, this method is also called the "low-temperature pasteurization method".

– High-temperature, long-time pasteurization method (HTLT). The milk is heated for 15 minutes at temperatures above 75°C to kill bacteria.

– Short-term high-temperature pasteurization method (HTST). The milk is heated for over 15 seconds at temperatures above 72°C to kill bacteria. This is the most common method in the world.

– Ultra-high-temperature, short-term sterilization method (UHT). The milk is heated for two seconds at 120°C~130°C (or heated for one second at 150°C) for pasteurization.

The most popular method in the world is short-term high-temperature pasteurization, but in Japan, short-term ultra-high-temperature sterilization is used. As I mentioned many times above, enzymes are very unstable to heat, they are destroyed at 48°C, and at 115°C, enzymes are completely destroyed.

So no matter how short the time, the moment the milk is heated to 130 degrees Celsius, the enzymes are almost gone. In addition, due to ultra-high temperature heating, the amount of lipid peroxide again increases. Another problem is that proteins are thermally modifiers. When boiling eggs for a long time, the yolk of the egg will easily peel off, the protein in the milk will also change in the same way. Lactoferrin substances, which are less stable to heat, are also lost during sterilization.

Thus, milk on the Japanese market is a food that is harmful to human health.

Cow's milk is originally just a drink for calves

Originally, cow's milk was just a drink for calves. Therefore, the ingredients in milk are also suitable ingredients for the development of calves. What is necessary for the development of calves does not mean that it is also useful for humans.

Firstly, just by looking at nature you will see that, regardless of the animal, only newborn young animals do not long drink milk.

In nature, there does not exist a single animal that after adulthood still drinks "milk". That is the law of creation of nature. Only humans are deliberately drinking oxidized milk from other animals. And of course, that is against the laws of nature.

In Japan, during school meals, children are required to drink cow's milk. Because it is thought that cow's milk contains many nutrients, good for the development of children. However, if anyone thinks cow's milk is the same as breast milk, that's a big mistake.

Of course, if we list the nutrients present in these two types of milk, we will see that they seem similar. Because both cow's milk and breast milk contain the same nutrients such as protein, fat, sugar, iron, calcium, phosphorus, sodium, potassium, vitamins ... However, in terms of "substance" and "quantity" they are completely different.

The main component of protein in cow's milk is casein. And as noted above, this substance is a difficult substance to digest with the human digestive system. In addition, cow's milk also has "lactoferrin", an antioxidant, which enhances immunity, but the lactoferrin content in breast milk is much more than in cow's milk. The lactoferrin content in breast milk is about 0.15%, while this content in cow's milk is 0.01%.

Thus, the components in cow's milk, milk intended for calves, and breast milk, milk intended for babies, are completely different. That means that although they are the same "children", if they are different species, the necessary substances are also different. So, what if an "adult" drinks?

Lactoferrin in cow's milk is very unstable to stomach acid, so if an adult drinks, even if the milk has not been heated for pasteurization, lactoferrin will be broken down by stomach acid. This also happens with lactoferrin in breast milk. New babies can fully absorb lactoferrin in breast milk because the stomach is not fully developed, so the amount of stomach acid secreted is small. In other words, even if it's the same "human milk," it's not milk for adults to drink.

Thus, even if it is fresh cow's milk, cow's milk is not a suitable food for humans. Raw milk that was originally a "not very good food" after being assimilated and pasteurized at high temperatures has turned into a "harmful food". And we are forcing our dear children to drink this harmful food in the form of school meals.

Another problem is that very few Japanese people get enough of the enzyme "lactase," which breaks down lactose. This enzyme is located in the intestinal mucosa. As a baby, most people have all of this enzyme, but the older they get, the lower the amount of this enzyme. There are many people when drinking belly milk will boil, diarrhea ... This is because the body lacks the enzyme lactase, so it cannot break down lactose. People who have absolutely no or very little of this enzyme develop "lactose intolerance." People who are completely lactose intolerant do not have too much, but the amount of people deficient in this enzyme accounts for about 85% of all of Japan.

Lactose is a sugar found only in the "milk" of mammals. The essence of "milk" is inherently only a drink for newborn young. Even in Japan, where most people lack the enzyme lactase, healthy babies have the full enzyme lactase in their bodies. Moreover, the amount of lactose in breast milk accounts for about 7%, while the amount of lactose in cow's milk accounts for only 4-5%. In my opinion, humans can naturally drink breast milk that contains a lot of lactose, but after growing up, they lose the enzyme lactase because "milk" is not a drink after adulthood. And this is the law of nature.

Therefore, for those who like to drink milk, choose milk that is not assimilated, pasteurized at low temperatures and should only drink it occasionally. For those who hate the taste of milk, don't try to force yourself to drink these milks. Because even if you drink cow's milk, there is nothing healthy about it.

The meat of animals with a higher body temperature than humans will stain the blood

In the Shinya diet always focuses on grains and vegetables, trying to reduce the amount of animal meat such as meat, fish, eggs, dairy (which accounts for less than 15% of the diet).

In modern nutrition, proteins in animal meat are considered ideal nutrients, broken down into amino acids and absorbed in the intestinal tract, or absorbed into the blood and meat.

However, no matter how good the food is, if absorbed more than necessary, it will be harmful to the body. Especially proteins in animal meat, if eaten in large amounts, they cannot be broken down or completely absorbed in the stomach and intestinal tract, they accumulate and create a large amount of toxins in the intestinal tract. In these toxins, most of them are hydrogen sulfide, indole, methane, ammonia, histamine, nitrosamine... Even free radicals are formed. Therefore, in order to solve the large amount of these toxins, the body must consume large amounts of enzymes in the intestines and liver. The required amount of protein is one gram corresponding to each kilogram of body weight. In other words, a person weighing about 60 kg absorbs 60 g of protein a day. However, data shows that on average, Japanese men absorb about 84.9 g of protein a day. That's about the same amount as the Americans consume, so it's clear that the Japanese are getting too much protein.

This excess absorbed protein will eventually be excreted in the urine. However, before reaching this step, protein intake has caused a lot of damage to the body. Excess protein also needs digestive enzymes that break down into amino acids, which are broken down again in the liver and introduced into the bloodstream. When these substances enter the bloodstream, it makes the blood acidic, so the body has to take large amounts of calcium from bones or teeth to neutralize it. The blood that has been neutralized by calcium will be filtered in the kidneys, the excess protein will be eliminated from the body along with water and calcium. Of course, in this process a large amount of enzymes involved in metabolic processes is also needed.

Not stopping there, the health damage caused by excessive intake of protein from "meat" (including processed meat products) or "milk" (including dairy products) is even more serious. The reason is that these foods do not contain "fiber", which causes the intestinal tract to deteriorate rapidly.

Fiber are hard-to-digest substances that cannot be broken down by human digestive enzymes. Typically, there are "cellulose", "pectin" in plants or "kitin" in the shells of crustaceans such as shrimp and crab.

When you eat a lot of meat, lack of fiber, the amount of stool will increase causing constipation or bulk stools. If this condition persists, "diverticulum" will appear in the intestinal wall. Toxins, fecal mass will accumulate in this, becoming the cause of polyp formation or cancer.

The above are problems from meat that are mainly brought about by the protein in animal meat. There is also another type of food, fish also contains animal protein, if consumed in excess, it also causes health damage like meat.

However, my clinical figures show that "meat-eater's gut" and "fish-eater's gut" have an important difference. That is, people who eat fish as the main dish, no matter how bad the intestines are, do not appear diverticulum.

According to "medical books", when absorbing a lot of fiber-free foods, whether meat, fish or dairy products, it will form diverticulum in the body. However, in my clinical experience, in people who eat a lot of fish and hardly eat meat, even though the intestinal tract is constricted or the intestinal wall is hardened, diverticulum is not observed.

So, what causes this discrepancy? In my opinion, the reason lies in the difference in the "fat" of meat and fish. There is an opinion that the difference between fat in meat and fish, if it is easy to understand, is that saturated fat is harmful to the body and unsaturated fat is beneficial for the body such as lowering cholesterol. Also according to this view, taking human body temperature as a standard, the fat of animals with a higher body temperature than humans has a bad effect, on the contrary, the fat of animals with a lower body temperature than humans is good for our body.

The body temperature of cows, pigs and chickens is about 38.5 degrees ~ 40 degrees higher than human temperature. The bird's body temperature is even higher at 41.5 degrees. The fat of these high-temperature animals will be in the most stable state at their body temperature equivalent. In other words, when these fats enter the human body with a lower body temperature, they solidify. Frozen fat will clot blood, and clotted blood will clog in the veins causing blood circulation to deteriorate. I call it "dirty blood."

Meanwhile, fish are variable animals, although in the normal state, the body temperature of the fish is also much lower than that of the human body. So, when the fat in fish enters the human body, how will it change? It's the same as when heating oil in a pan, they will melt out and spread all over the pan. Therefore, the fat of fish can help blood circulate better, reduce cholesterol levels harmful to the body.

So, although the same is animal fat, it is much better to absorb the fat in fish than to absorb the fat of meat.

The secret to eating red fish meat is to eat it when it is fresh

Among fish, there are two types: "white meat" and "red meat". Usually, whitefish is thought to be better than red fish because red fish are more susceptible to oxidation. Why red meat fish is more susceptible to oxidation, the main reason is that red meat fish contains a lot of "iron". Red fish such as tuna, fish ... As the name suggests, they all have "red" meat fibers, because they contain a lot of special proteins called "myoglobin".

Myoglobin is a globular protein substance, capable of storing oxygen, which is composed of a polypeptide chain of amino acids and an iron porphyrin complex. Myoglobin has the ability to store oxygen deep inside cells to use when needed, so it is often found in the meat of animals that dive underwater for a long time such as whales, dolphins, seals ... In addition, the red color in the meat of common animals is also caused by myoglobin. Fish such as tuna, thyroid fish ... Contains a lot of myoglobin because they are fish that swim in the sea at tremendous speeds. To swim at high speed for long periods of time, flesh muscles need to be supplied with a large amount of oxygen. Therefore, these fish contain a lot of myoglobin to avoid hypoxia when swimming in the sea. Also due to the high content of myoglobin, red meats will oxidize immediately when exposed to air. That is also the reason why red fish meat is not good for the body. On the other hand, white fish meat does not contain myoglobin, so even if cut into pieces of meat, it will not oxidize immediately. However, red fish contains more antioxidants such as DHA or EPA than white meat. In addition, myoglobin naturally contains a lot of iron, so it can be said that red fish meat is very good for people with anemia. However, when iron is oxidized to iron oxide, instead of helping to improve health, red fish meat damages human health. Therefore, when eating red fish meat, it is necessary to pay attention to choosing fresh and delicious fish.

I love tuna sushi, so I eat it sometimes. However, when eating, I always ask the chef to cut off the outside with a piece of tuna about 5 mm thick to remove the part that has been exposed to the air and oxidized for a long time. Among Kochi's cabinet dishes, one is "smoked tuna." The pieces of fish will be grilled to burn the face very quickly, causing the protein to be modified and not oxidized when left in the air. Done this way, oxygen cannot come into contact with the inside of the meat, where the flame does not roast, so oxidation can be avoided. Even this processing method has the advantage of killing parasites attached to the skin of the fish.

With just a little time and effort, you can turn red fish meat into a healthy dish. However, the protein in red fish meat is still animal protein, so you still need to pay attention not to eat too much of this substance. Plus, a recent report has shown that the amount of mercury present in tuna is increasing. After taking a blood test, someone found that the amount of mercury in the body increased dramatically. Therefore, those who regularly eat tuna, go for regular health checkups.

Similar to land pollution, we need to raise awareness of how marine issues are directly affecting the health of each and every one of us.

The ideal meal is 85% plant-based, 15% animal

In the Shinya diet, the ratio between plant food and animal food is 85:15. When given this ratio, I am often asked: "Eating so little animal food, does the body lack protein?" Don't worry, though. Despite eating plant foods, the body still fully absorbs protein. The human body, like other plants and animals, is made up mainly of proteins. However, even if you eat protein-rich foods such as meat and fish, the protein in them cannot be used directly in the human body. The reason is that although they are collectively called "proteins", the structure of the amino acids that make them up is very different. Therefore, in the human intestine, proteins absorbed from the outside will be broken down by digestive enzymes into the smallest units of amino acids and these amino acids will be absorbed into the intestinal wall. After that, the absorbed amino acids are recombined in the body, creating proteins necessary for the human body.

There are about 20 amino acids that make up proteins in the human body, of which eight are bodies that cannot synthesize on their own. These eight include: "lysine", "methionine", "tryptophan", "valine", "threonine", "leucine", "isoleucine", "phenylalanine" and collectively known as "essential amino acids". These essential amino acids are so important that even a lack of one has the potential to cause severe malnutrition that needs to be absorbed through daily meals. Where all these essential amino acids are concentrated are animal proteins, also known as "high-quality proteins". That is also why modern nutritionists always recommend daily intake of animal protein.

However, in vegetable protein, although not complete, it also contains a lot of essential amino acids. In cereals, beans, vegetables, mushrooms, seaweed ... also contains a lot of amino acids. Many people are surprised to know that 37% of seaweed is protein, or another type is kelp, which is also known by many people as a storehouse of amino acids.

Even in plant foods, people have long known that soybeans contain many amino acids and are called "field meat", in terms of the content of essential amino acids in soybeans, although the real value is slightly less than the standard value, but overall it is not inferior to animal protein. Moreover, as I mentioned above, consuming too much animal protein also causes serious health problems.

Of course, even if it is vegetable protein, if absorbed too much is not good for the body. However, in terms of not having animal fat and containing a lot of fiber, the method of eating mainly vegetable proteins and supplementing animal proteins with fish dishes can be said to be the best method for the body.

To be sure, each plant itself does not contain all the essential amino acids. However, think about it, we can't just eat one vegetable in our meals, right. In Japanese meals, there are main dishes such as cereals, side dishes and soups. Therefore, if you skillfully combine plant dishes in your meal, you can still absorb enough essential amino acids for your body.

White rice is dead rice

Recently, there are many people who believe that eating a lot of starch causes weight gain, so limit the intake of rice. However, the notion that eating rice makes the body fat is a very misconception. I usually maintain a diet consisting of 40-50% grains, and because I know how to balance my meals, I am not obese.

However, even though I say I eat cereal, I don't eat the "white rice" that many people eat. I usually choose five cereals from barley, foxtail millet, Proso millet, amaranth, Japanese millet, boron, quinoa mixed with brown rice to eat. All of these grains I choose are fresh, pesticide-free, and unrefined. Although it is said to be new, it takes a long time to harvest rice, so it is not always possible to buy freshly harvested rice. So I often buy packets of brown rice packed in vacuum bags to avoid exposure to the air, and once I open the bag, I try to eat it all in about 10 days. Even rice, if exposed to air, will oxidize over time. In particular, with refined white rice that has been ground with all the bran shells, it will oxidize faster than brown rice. It is the same as that after peeling an apple, the apple will quickly turn brown.

"Rice" is the grain of the rice plant. This nut, when ripe, will be enclosed in a husk. After removing this husk, we will be "brown rice", removing the outer shell of brown rice, also known as "bran", we get "germinated rice". Continue to separate this germ layer, leaving only the endosperm inside we will be "white rice".

White rice has a beautiful white color, soft, sweet taste, so many people like to eat it. However, this is "dead rice" after removing all the most important parts of the rice grain.

With apples or potatoes, after peeling they will quickly oxidize and change color. With refined rice, although it is not discolored, because it has been stripped of its outer skin, it oxidizes faster than brown rice. We find it delicious to eat freshly milled rice, for example with a home grinder, because the rice has not oxidized.

In white rice, there are no layers of "bran" and "germ embryo", so even if it is soaked in water, white rice will only swell, not germinate. Meanwhile, if brown rice is left at the right temperature and soaked in just enough water, brown rice will germinate. Brown rice can germinate because it is "live rice" that contains vital energy. Just looking at this point, you will probably understand why you say white rice is dead rice.

Plant seeds contain a lot of enzymes, so they can germinate when encountering the right environmental conditions. In addition, the seeds contain a very strong inhibitor of trypsin, which inhibits germination so that the germinates do not develop arbitrarily. Eating raw grains, beans or potatoes will be harmful because the body will lose a lot of energy, consuming large amounts of digestive enzymes to be able to neutralize and digest this germination inhibitor. However, trypsin inhibitors are lost when exposed to high temperatures, and cooked food is easier to digest, so it's better to cook the cereal before eating.

Unrefined cereals contain a lot of good nutrients for the body such as protein, starch, fat, fiber ... In addition, there are many other trace elements such as vitamins Bl, E, minerals such as iron, phosphorus. Of course, there are many enzymes in it that are the basis for the synthesis of miracle enzymes.

White rice, no matter how good, contains only a quarter of the nutrients as brown rice. In particular, embryos contain a lot of nutrients, so when grinding rice, I always want to keep this germ layer.

There are many people who complain that cooking brown rice is complicated, but nowadays, even popular rice cookers on the market have the function of cooking brown rice, or you can easily buy "germinated rice" brown rice that has sprouted a little. With this type of germinated rice, even if your rice cooker does not have the function of cooking brown rice, you can also cook rice very well.

The case of "wheat" is similar. If you refine the wheat, the nutrients will be lost. For those who like to eat bread or pasta, it is better to choose whole wheat flour.

Why do humans have 32 teeth?

In the previous section I mentioned that the ideal meal consists of 85% plant food, the remaining 15% animal food. I can give this number based on the "number of teeth" of humans. The teeth reflect the eating habits of the animal. For example, the teeth of carnivores are all pointed at the head, like the "fangs" of humans. This type of tooth is suitable for biting, tearing the meat of animals. Meanwhile, herbivores have thin, square teeth that resemble "incisors" in humans, suitable for chewing grass and "molars" for grinding grass.

I suppose that if you combine this law of nature with the number of teeth of an animal, you will know the most appropriate diet for that species. You might think this is a crazy idea, but there have actually been many people before me who have mentioned the deep relationship between tooth structure and diet.

Humans have a total of 32 teeth (including wisdom teeth), including two pairs of incisors (each jaw), one pair of canines (one jaw) and five pairs of molars (one jaw). Thus, in humans there are only "one" canines for eating meat (animal food), while there are up to "two" incisors and "five" molars, i.e. "seven" teeth for eating plants. This "7 to 2" tooth ratio, if included in the ratio of dishes, would be "85% plant food, 15% animal food" that I mentioned above.

In short, the most reasonable and balanced diet for people is as follows:

– The ratio between plant food and animal food is: 85% (~90%) and (10%~) 15%.

– Overall meal, cereals account for 50%; vegetables, tubers and fruits account for 35% ~ 40%, animal meat accounts for 10% – 15%.

In grains that make up 50% of this meal, choose unrefined grains.

You'll probably find such a diet mostly plant-based, but if you look at the diet of chimpanzees, primates whose genes are closest to humans (98.7% resemble), you'll see that its plant-based diets are 95.6%. In which, fruits accounted for 50%, nuts and potatoes accounted for 45.6%. The remaining 4%~5% is the meat of animals such as ants or insects. They don't eat fish at all.

I once endoscopically examined the digestive system of chimpanzees, just looking at the stomach you will see that the stomach of the chimpanzee is so similar to that it is impossible to distinguish. And the most amazing thing is that they have a beautiful stomach and intestines.

Unlike humans, wild animals, once infected, will die. They instinctively know that food sustains life and which food is important for maintaining health. I think we humans should learn nature, go back to the basic "meal" with humility.

The reason why the habit of "chewing thoroughly", "eating full eight servings" is good for the body

In chapter one, I mentioned that well-chewed foods digest better than porridge that is not chewed. However, the benefits of chewing thoroughly with the body do not stop there. The biggest benefit of this habit is that it saves the body from miracle enzymes. When I eat, I chew 30 to 50 times at a time. Thus, ordinary foods will be completely crushed and will float down the throat on their own. With hard foods or indigestible foods, I will chew 70 to 75 times. The reason is that the human body works according to the mechanism of chewing more thoroughly, stimulating salivation, and at the same time helping food to be mixed well with gastric juice and bile juice, supporting the digestive process. The size of food that the intestinal wall can absorb is 15 microns (0.015 millimeters). With foods larger than this size, they will not be absorbed but excreted. Therefore, if you do not chew carefully, even if you eat ten servings, your body will only absorb three parts.

When hearing about this, many young girls think: "If you can't absorb it, you won't get fat, isn't that better?" However, the problem is not so simple. Because the food is not digested, absorption will rot and ferment abnormally in the intestine like in the case of overabsorption in the previous part.

When food rots, toxic substances are produced, and these toxins cause the body to spend large amounts of enzymes to detoxify. Moreover, easily digestible foods will also turn into indigestion, changing the body's absorption rate. Therefore, even if you follow a balanced diet, there is a possibility of substance deficiency. In particular, with trace substances, the risk of substance deficiency is very high.

In recent years, the number of people who are obese due to excess calories but are still deficient has been increasing. The main reason is improper diet and the habit of not chewing thoroughly leading to poor digestion.

In fact, chewing thoroughly is effective in losing weight. Because chewing thoroughly will take more time, causing blood sugar levels to rise while eating, suppressing appetite and avoiding overeating. You do not need to force yourself to reduce your intake, just chew thoroughly and you will feel full with the amount of food you need for yourself.

An additional benefit of chewing thoroughly is that it can kill the parasites. Recently, people no longer have found contaminated vegetables, but fish such as tuna, squid, river fish still contain a lot of parasites. These parasites are very small, only about 4-5mm, so if not chewed thoroughly and swallowed straight, there is a risk of infection with parasites in internal organs. However, if you chew 50 to 70 times, these parasites can be killed right in the oral cavity.

When you know good food choices, you will find that wild fish will be better than farmed fish, and will choose non-protective vegetables or organic vegetables. These natural foods will definitely have many worms attached to them. However, if you know you can prevent this damage by chewing it thoroughly, you won't need to fear parasites or other worms.

You may think that when chewed thoroughly, there will be a lot of saliva, and also increase the amount of enzymes secreted, leading to the depletion of enzymes in the body. However, this is not the case. Because chewing food thoroughly helps the amount of enzymes consumed in the whole body will be much less than when the food has not been fully digested has been expelled into the stomach. In addition, chewing thoroughly will naturally suppress appetite, leading to a decrease in food intake, which in turn will reduce the amount of enzymes used for digestion and absorption. Thus, overall, we also save enzymes for the body.

Reducing the amount of enzymes used for digestion also means not consuming the amount of miracle enzymes in the body, and increasing the amount of enzymes used to maintain homeostasis in the body, such as detoxification, restoring health, providing energy for the body... As a result, resistance, the body's immunity is increased, which prolongs life.

In addition, when your intake is less, fully digested foods will not produce toxins caused by undigested leftovers in the intestinal tract. Therefore, the body can save some of the enzyme used in detoxification.

In fact, people who follow the Shinya diet, in about half a year, their stomachs and intestines improve significantly, they also reduce symptoms of farting or unpleasant smelling stools.

Since ancient times, people have handed down experiences such as "chewing well when eating" or "eating eight good parts for the body". The biggest benefit of these methods is that they "prevent enzyme depletion in the body."

No matter how good the food is, how many essential nutrients it has, if consumed too much, it will also cause damage to health. It's important to be "well balanced" with "good foods" and "chew well" when eating. If you can pay attention to these three "good" things in your diet, you can save the miracle enzymes in your body dramatically and live longer, happier, healthier lives.

The basic rule of eating is to eat fresh food.

The fresher the food, the more enzymes it contains that help synthesize miracle enzymes.

On Earth, there are many animals with different eating behaviors, but what they all have in common is that they prefer foods that contain many enzymes. Meanwhile, are we humans forgetting this basic principle of eating in nature?