More than 80,110 new cases of cancer among adults over the age of 20 in the U.S. in 2015 can be attributed simply to poor nutrition, according to the latest study published in the JNCI Cancer Spectrum.
That’s about 5.2% of all invasive cancers newly diagnosed in adults in the United States in 2015, ” said study author Dr. Fang Fang Zhang, a nutritionist and cancer epidemiologist at Tufts University in Boston. ” This proportion is comparable to the proportion of the cancer burden that can be attributed to alcohol, ” she added. The researchers assessed seven risk factors:
One of the most popular scenarios for the end of a famous civilization is the Third World War, which is said to have led to the deaths of many people, large-scale geopolitical changes and environmental catastrophes. But what is the probability of an outbreak of World War III?
BACKGROUND OF THE THIRD WORLD
Many politicians, historians and even astrologers are constantly pointing out the imminent start of World War III. There are several development scenarios, but almost all of them are a conflict between the Russian Federation and the North Atlantic Treaty Organization (NATO). The most likely causes are most often called conflicts of interest in third countries, Russia’s attempts to rebuild the Soviet Union’s territorial borders, the energy crisis and other economic problems.
Most of these scenarios are born in the West, or the successor to the USSR, the Russian Federation, acts as the main adversary. The reasons for this contradiction are in the history of the post-war period, when many European countries and the United States took the Soviet Union seriously as the most likely opponent of the coming conflict between the democratic and communist political systems.
Some analysts believe that World War III actually began in the late 1940s at the same time as the Cold War began. Despite the supposedly peaceful conflict, there are many cases of armed conflict on the territory of third countries: Vietnam, Angola, Syria, Afghanistan and Egypt – both the US and the USSR have been actively involved in the conflict in those countries.
During the Cold War, there were several instances of false alarms from nuclear strike warning systems, and only common sense and the concentration of the Soviet and American armies prevented the start of nuclear war.
There are currently 14,900 nuclear warheads in the world, owned by 9 different countries. They are led by Russia with 7,000 and the US with 6,800 spikes. However, nuclear weapons production is not declining. What’s more, agreements to reduce nuclear arsenal are coming to an end, and the world is gearing up for a new arms race. Therefore, we publish basic information on how best to prepare for and protect against a nuclear disaster.
What to do before a nuclear attack?
Assemble the emergency kit. This includes non-perishable food, water, battery or hand-held radios, lamps and batteries. You can prepare a larger, static kit for the home, or a smaller, portable one for the car.
Make a home emergency plan. Your family may not be together during a disaster, so it’s important to make a plan for how to behave in an emergency and how to get in touch with each other.
What to do during a nuclear attack?
Listen to official information online, television or radio and follow official instructions.
If an attack warning is issued, hide in a sheltered area as soon as possible, preferably in an underground basement, and wait there until you receive other instructions. In the event of a nuclear explosion, do not leave the shelter for at least two weeks, and under no circumstances should you leave it for the first 48 hours.
Your goal should be to be protected with as much earth, concrete and brick as possible. So find a shelter that is as deep as possible in the ground or that is arranged in case of a nuclear attack.
What to do if you are outside during an attack?
Do not look into the explosion as you may go blind.
Hide behind anything that can offer you protection.
Lie on the floor with your stomach against the floor, cover your head with your hands. If the explosion is far away, the impact can only reach you after 30 seconds or more, so don’t get up too quickly.
Immediately after the impact, find shelter, even if you are several kilometers away from the center of the explosion. Radioactive ash can be carried by the wind hundreds of kilometers away.
As soon as possible, take off all clothing and clean and shower if you have the opportunity. Do not rub on the skin.
Wash your hair with shampoo and water. Do not use conditioner, as this adheres the radioactive material to the hair.
What to do after a nuclear attack?
Use the radio from the first point and wait for the instructions. Do not leave the shelter for at least 48 hours, or until instructed to do so. This avoids the bulk of the radioactive ash that remains in the air.
Avoid damaged areas and areas marked “radiation hazard”. If you have been exposed to radiation, seek medical attention as soon as possible.
Anthrax is a serious disease that occurs in cattle, sheep, horses and pigs, as well as in other domestic animals. Animals can also infect humans and can even die as a result.
It is obvious that livestock farms are very dangerous, as they are a breeding ground for various causes of serious diseases, both in animals and humans. Cattle excrement contains pathogens of over 40 dangerous diseases, which are 50 to 100 times more concentrated than human excrement. How large amounts of excrement or. waste is located on a farm, it is evident e.g. from the fact that the waste of a farm with 10,000 head of cattle is equal to a city with 100,000 inhabitants. With mass livestock farming, new diseases are being transmitted from animals to humans. Bird flu and sars, AIDS and Ebola also come from animals; the number of dangerous agents seems to be growing. The British medical journal The Lancet wrote: “All the new infectious diseases of the past 20 years have come from animals.” How many people have already died from diseases that came from mass livestock farming? And how many more will there be? Would these people also have died without these farms?
Of course, livestock farms are not only potential hotbeds of serious diseases that can kill millions of people, the bird flu pandemic has already been announced, but they are also devastating to the environment. Livestock farming is a major consumer of water, severely polluting water resources, and also has more harmful greenhouse gases globally than global transport as a whole – meaning it is significantly more devastating to the climate than all the world’s vehicles. Meat production uses a huge amount of pesticides, antibiotics and various hormones that contaminate the environment. Last but not least, as much as 9 kg of plant food is needed per kg of beef. No wonder there is a famine on earth if food is given to livestock and not to humans.
Civilizational diseases such as cancer, diabetes, cardiovascular disease are on the rise. In these diseases, meat has been scientifically proven to play one of the most important roles, as it is a risk factor for these diseases. Thus, not only animals but also humans suffer and die from livestock farming. And this suffering and death of people, and clearly also animals, is completely unnecessary, because people, which is also scientifically proven, can live well with vegetarian food. We have not yet heard that e.g. plant foods caused the diseases of civilization.
In August this year, some 40,000 horses, cattle, pigs, sheep and other domestic animals were killed in Slovenia, and about 3 million poultry were killed this month. All this for human consumption. Over 30 million innocent animals are slaughtered annually in Slovenia alone for food. These are incredible numbers that are putting a heavy burden on Slovenia. Not only ethically and morally, as animals suffer immensely, but also environmentally, climatically and healthily. At the same time, it is not possible to talk about any culture in Slovenia, unless the killing of living beings is a culture. Who wants to be taken to a slaughterhouse and have his neck cut and then turned into sausages? What you don’t want others to do to you, don’t do to them. The whole of society suffers greatly from mass livestock farming. When will it be eliminated? For the benefit of all of us, ie animals, nature and people.
No one wants to be dishonest, but judging by the theory of carnism, this is every day.
Carnism was defined by world-renowned psychologist and anthropologist Melanie Joy. In her bestseller Why Do We Love Dogs, Eat Pigs and Dress Cows? explores the social impulses of prevailing eating habits. Many people have ever wondered about an exotic tribe that feeds on insects, but Joy’s goes a step further and radically questions the idea of eating animal meat and other foods of animal origin.
Things are like that
We rarely wonder why we live the way we live. In fact, we don’t even have to, as society provides us with various patterns of appropriate lifestyle. Thus, we have been taught from an early age that marriage is appropriate, that it is desirable to have children and, above all, to have a job that suits you. Because that’s the way things are. Waves of feminism and years of struggle for human equality have already challenged these patterns, making the image of a single black childless director in her forties increasingly acceptable.
According to activists for the equality of all beings, it is now the turn of animals. In Switzerland, the state has already designated the first animal welfare ombudsman. This made them one of the first countries in the world to consciously and actively care for the interests of animals. The Swiss realized that the inferiority of animals is a social construct. “The world isn’t talking about carnism yet because such a mindset is taken for granted,” says Melanie Joy, who welcomes the introduction of a wider range of animal rights.
Killing animals is normal, natural and necessary
Throughout history, society has developed the belief that eating animals is normal, natural and necessary. Modern animal rights activists – as well as scientists – are trying to turn these aspects upside down.
The normality of animal nutrition is a matter of social agreement and is therefore relative. Not only do different cultures have different lists of edible animals, there are even cultures that completely refuse to eat creatures and also ones that allow cannibalism. Each of them remains convinced of their own right.
The straightforwardness of eating animal carcasses is an argument that goes back to our understanding of the primary human diet. Few people know that the oldest recipe is found in the Bible, which says: “Sacrifice a young animal so that it will smell to God”. According to world-renowned historian Charles Patterson, this is one of the beginnings of an explicit justification for eating meat products. The analysis of fossilized excrement of prehistoric people shows that our ancestors ate mainly fruit.
The necessity of eating animal products goes back to the argument of health. Simply put: we will die if we do not eat meat. And yet we have a whole host of research showing a direct link between cancer and eating meat. Scientists have also found that countries with higher consumption of milk and dairy products have more osteoporosis. Research has shown that the human body cannot actually absorb calcium properly from a milk cell. Calves are able to do this because of the four-chambered stomach, and the human digestive tract absorbs calcium most easily from plant foods.
Really just food organisms?
What is socially accepted is right. Is that really so? In a series of in-depth interviews, Patterson notes that the process of dissociation between a packaged meat product and a living sentient being is in fact quite painful. “The more decapitated calves you see, the sooner you see objects in them and stop worrying,” an anonymous worker at the slaughterhouse told him dully. Probably no one would want to be in his place. And yet, with every purchase of a meat product, we support a system that allows both the torture of animals and, last but not least, slaughterhouse workers.
Approaching the awareness that animals are the same to us is difficult. “For me, animals were just moving organisms,” admits American activist Eddie Lama. Namely, animals are difficult to perceive as individuals who feel not only physical pain, but also complex emotions. Why, despite growing scientific evidence, we still see animals as inferior, explains Spanish philosopher Oscar Horta: “We deliberately suppress awareness of sentient animals. equal beings, they could not be slaughtered because they knew that murder would deprive them of a full life ”.
The invisible world of suffering
About 44 million animals are slaughtered in Slovenia every year. The number is really huge and the average Slovenian has not seen so many animals in his entire life. “Carnism can be maintained as long as it remains hidden from people,” Joy explains. This is reflected in the remoteness of slaughterhouses, as well as in polite designations such as “meat product”, “beef”, “minced meat” and the like for a product that actually means a piece of a cow’s carcass. “Humans are essentially sentient beings – just like animals – and if slaughterhouses had glass walls, they would all be vegetarians,” the most famous Beatle Paul McCartney said in a famous speech years ago. Lama, an animal rights activist, concludes, “But you know, none of these atrocities are happening because of me, and I’m making a significant change here.”
“More and more research is pointing to the harmfulness of cow’s milk. Most people have grown up believing in healthy milk. Recent research is less supportive of such thinking and even warns that milk can even harm people. Today, many people still wave their hands, saying that research is exaggerated. Sometimes doctors spat on a wound because the belief was accepted that saliva accelerates healing processes. That would be outrageous today. According to the organization No to milk, a similar thing will happen with the attitude towards milk.
The widely accepted belief that milk is an excellent source of calcium has been turned upside down by research that finds just the opposite. There are links between the amount of milk a country consumes in a year and the amount of bone disease that that country records on an annual basis. Countries with the lowest milk intake also have the lowest levels of osteoporosis – including China.
Milk takes calcium from the bones
Milk lowers pH levels. This is a condition that the body needs to correct. An excellent neutralizer is calcium, which the body draws from the bones. The calcium we need for strong bones is actually consumed to neutralize the lowered pH caused by consuming milk.
The other side of industrialization
Part of the industrialization of the food industry is also reflected in milk quality. They found growth hormones and antibiotics in milk because they are used to feed dairy cows on farms. The growth hormone rBGH is added to the diet of dairy cows in the desire for higher earnings because it increases the amount of milk produced. It is this hormone that causes an increase in the level of the hormone IG-1 in the human body. Scientists have linked this condition to the growth of cancer cells.
What are the alternatives?
It is better to enjoy plant alternatives instead of cow’s milk. A study that found a link between cow’s milk consumption and osteoporosis found that plant sources of calcium are much better for humans. Namely, the body absorbs calcium much easier from plant foods.
In addition to green and leafy vegetables, lovers of milk and dairy products can also buy vegetable milk. Hazelnut, coconut, almond, soy, rice, oat and kamut milk are available on Slovenian shelves. There is also rice and soy cream for cooking, and we also find soy yogurts. In Slovenia, we also have an excellent offer of alternative cheeses – in addition to all types of tofu, you can also buy cheese that melts on pizza or lasagna.
This is one of those questions that pet owners ask me most often. This is most often associated with a disease condition and the quality of life that is taken away from the animals with that condition. In this regard, in such moments, we must always first solve a small dilemma and ask ourselves whether we mean suffering or pain. Usually the answer is, “Well, it’s one and the same.” Well, of course I have to answer that it’s not one and the same.
Animals certainly feel pain quite similarly to humans, with a very different pain threshold, which depends on the type of animal, breed, age, but the pain is felt by all animals. But animals suffer in a very different way than we humans. The simplest way to imagine the latter is to say that they suffer similarly to very young children. children who do not yet have a defined self (this of course does not mean that animals do not perceive themselves as a subject). For the animal, suffering is mainly related to facing unsafe loneliness in an incomprehensible world. Again, there are great differences between species, breed age; however, it is approximate that e.g. amputation of the leg affects the owner much more than a dog or cat.
The animal actually begins to suffer when their world begins to crumble. However, it starts to fall apart due to the problems that the owners have with their disease and not themselves. Namely, animals do not live in the present in relation to the past and / or the future, but live in the present in relation to the moment. In a way, animals embody the Buddhist manner of living in a given moment. So, of course, they do not bother with something that was or. with something that is supposed to be, but simply living life. It is clear that they suffer in a completely different way than humans. In humans, suffering is most often associated with a loss of meaning in relation to a problem; if someone has to physically bear a burden, they will have a problem with it. If he does not save him in the foreseeable future, he will of course also suffer. However, here we come to the point that someone will be able to wear e.g. a heavy backpack only 10 minutes and will suffer desperately, yet another even an hour, and will not feel suffering. Suffering can be the result of pain, but it is not necessary, it is much more common as a result of loss of meaning in life.
If it is essential and crucial for me as a dog owner to be oh and beautiful and wonderful in general and I can’t imagine having e.g. three legs, then I will, clearly, suffer. How and Why I Will Suffer is another song, but the fact is that I will suffer. The dog will not suffer, but I will suffer! For I will not be able to watch a three-legged dog that no longer goes into my context of the sense of oh and a perfect dog at all. Namely, my dog will not have any problems with this, also my dog would not have any problems and of course he would not suffer in the least if I, for example. cut off his leg. For him, I will be exactly the same as before. An altered animal condition that is not related to pain is a problem for us and not for the animals. As this becomes a problem for us and we suffer, so can suffering (but not necessarily) suffering for our animal.
Let me give an example from practice: we diagnose a dog with diabetes. Daily therapy with insulin injections is required. This is an effort, a problem and also a suffering for the owner, because he lived with his mother for 15 years, who had to be given insulin daily, and he saw how exhausting it was, how limited she was in her life and how suffered from it. When I try to explain to him that the dog is not his mother and that he will not suffer in the least with the daily application of insulin, my attempt is accepted with disapproval. The owner simply does not want to go through such hardship again. He bought the dog to be nice to him, not to relive the drama about his mother. So he will get rid of his dog as soon as possible by apologizing to himself that this is not the case because the dog is suffering too much. Of course, he is not capable of a radical change in thinking. That he would understand that he is suffering and not the dog, that the dog needs to be injected because of his past and, most importantly in this whole story and a topic for some other thinking… that he refuses to realize that the dog has this disease here in front of him also to deal with his burden regarding the mother who had to inject insulin for 15 years.
So we need to know that animals do not suffer more or less than we do, but in a completely different way.
For a dog it is e.g. much greater suffering if we leave him alone all day with a bowl full of briquettes than having three legs and jumping and walking on the lawn with us and our family!
The word “vegan” was first used in 1944 by Donald Watson of the Vegan Society of Great Britain, who wrote:
“Veganism is a way of life that tends to exclude (as far as possible and feasible) all forms of cruelty and exploitation of animals for food, clothing and other purposes.”
Becoming vegan and supporting veganism is not I don’t know how difficult a decision. It is easier to decide to be vegan and become vegan, as long as someone supports and guides you a little at the beginning.
Interestingly, this is a series of decisions. We start accepting animals of all kinds as our friends. And not just cats, puppies, fish in the aquarium and parrots. We are starting to accept all wild species, including those in stables and cages. They all become our friends because they feel we won’t eat them, that we aren’t dangerous to them. From this ethical point of view, do not kill, but appreciate and respect animals. From this perspective, it is easy to become vegan. Veganism is the result of our conscious decision to look at animals completely differently. It is true, however, that more and more people are opting for such ethical criteria.
If I am vegan, I respect the moral and ethical principles and rights enshrined in the Constitution of the Republic of Slovenia
If I am vegan, animals do not have to suffer in stables, carriages, be exploited for milk and eggs, and slaughtered for meat.
If I am vegan, I make a significant contribution to reducing world hunger.
If I am vegan, I do not share responsibility for the destruction of tropical forests and fertile fields with chemicals and animal excreta for animal feed.
If I’m vegan, I’m not co-responsible for the terribly rapid pollution and water consumption by mass animal husbandry.
If I am vegan, I have a much smaller share in the extinction of animal and plant species nowadays, because again, livestock farming is the main cause.
If I’m vegan, I have a much smaller share of greenhouse gas emissions that harm the climate. Again, livestock is one of the main causes.
If I’m vegan, I contribute to lower energy consumption, which is supposed to save me money. Agriculture with an emphasis on livestock farming is again a big consumer.
If I am vegan, I already automatically follow the recommendation or commandment DO NOT KILL.
If I’m vegan, I’m less of a healthcare expense, and at the same time a supporter of people trying to grow bloodless, vegan food. I am also a grower and processor of such vegan food. You can also find plenty of quick and easy vegan recipes in the book Pregrana, lepota, čistoća, which is available in the online store Chat over Coffee:
Legumes or legumes (Fabaceae) are a large family of plants known mainly for their edible fruits, the so-called pods in which the seeds are stored. It is the third largest plant family with as many as 19,000 known species, many of which are culturally and economically important, as they are the second most important food source in the world, in addition to cereals. The most nutritionally important species include various types of beans, lentils, soybeans, peas and chickpeas.
The consumption of legumes is closely linked to the beginnings of human civilization, as evidence of the consumption of legumes can be found in Asia and America, as well as in Europe more than 8000 years ago. Legumes were already one of the staple foods at the time, as they were an important source of protein.
To date, a number of studies have been conducted proving the positive impact of a wholesome plant-based diet (vegetables, fruits, legumes and seeds and nuts) on our health, including a reduced risk of cardiovascular disease, high blood pressure, type 2 diabetes. and stroke. Interestingly, an extensive study, which in 2004 investigated the link between the diet of people around the world and their life expectancy, found that the only link between longevity and diet can be drawn by eating legumes. Despite the many known positive effects of legumes, only about 8% of people in the Western world consume it several times a week.
An excellent source of plant proteins, fiber and minerals
Legumes are extremely rich in nutrients, as in addition to complex carbohydrates they also contain a good proportion of protein, dietary fiber, B vitamins and iron, copper, zinc, magnesium, manganese and phosphorus (for a more detailed composition of individual legumes see table). They do not contain saturated fats and – like all plant-based foods – contain healthy phytosterols instead of cholesterol.
Legumes accumulate larger amounts of protein in the seeds during fruit development, which ranks them among the best plant sources of protein. Legumes contain higher amounts of the essential amino acids lysine and threonine, which are otherwise deficient in cereals, while cereals consume enough methionine, which is deficient in legumes. The combination of legumes and cereals thus satisfies all the needs for essential amino acids even in a vegan diet. This combination is a very common basic traditional meal in many countries, such as rice and red beans in South America, chickpea hummus and “pita” bread in the Arabian Peninsula, rice and lentils in India, and so on.
Studies have shown that regular consumption of legumes lowers LDL cholesterol and triglyceride levels and regulates blood pressure. It also helps regulate body weight and reduces the risk of developing type 2 diabetes. Legumes, as a food with a low glycemic index, also benefit diabetics, as it helps regulate sugar and reduce the risk of developing cardiovascular disease. The high fiber content in legumes also has a beneficial effect on the digestion and formation of our intestinal microbiota, and thus have a significant impact on the health of our intestines. Many health organizations and dietary guidelines therefore recommend eating legumes at least three times a week.
What about tension and winds?
Many people avoid eating legumes more often because of their bad reputation for inflating and causing winds. Studies show that gastrointestinal symptoms disappear completely in most people after a few weeks of regular consumption of legumes. During this time, our microbiota gets used to it and transforms a bit, so that less gas is produced in the intestine during the digestion of legumes. Tensioning is also reduced by pre-soaking dry legumes, and after cooking, the water in which the legumes were cooked is discarded.
The need for vitamins, minerals, essential amino acids and other nutrients is relatively constant throughout our adult lives. Unfortunately, the ability to properly break down food and consequently absorb vital nutrients at the same time with age decreases, mainly due to a decrease in stomach acid levels.
Hypochlorhydria – lack of stomach acid
Because the symptoms of too little and too much stomach acid are almost the same, many people with stomach problems are treated with stomach acid inhibitors because they believe they have too much stomach acid. But the probability of them doing the right thing is only about 10 percent. In fact, you are more likely to be deficient in stomach acid, so your health is only getting worse. Key and important vitamins and minerals cannot be absorbed in the case of hypochlorhydria, as food is not broken down properly. The consequences are different: general health on foot, fatigue occurs, we develop allergies or sensitivity to certain food groups, digestion deteriorates, problems with bloating and flatulence begin. Problems continue in the gut: we may develop irritable and / or leaky gut syndrome, leading to new health problems.
Alkaline or acidic?
Many people say that our body must be alkaline if we want to be healthy, but this is not true. The blood must be alkaline, while the environment in the stomach must be very acidic. On a pH scale of 1 to 14, the pH of the environment in the stomach must be between 1 and 3, i.e. very acidic.
If the environment in the stomach is not acidic enough, it cannot release the main enzyme for breaking down proteins, pepsin. Pepsin is an extremely important enzyme as it breaks down proteins, which allows us to absorb amino acids. Strong stomach acid is also important because it helps release bile from the liver and pancreatic enzymes that we need to successfully break down food.
The three main functions of stomach acid:
aid in the absorption of minerals and vitamin B12,
The most common symptoms that indicate that the environment in the stomach is too alkaline, which makes it no longer able to break down protein, are fatigue after meals, a feeling of stagnant food in the stomach, pieces of unprocessed food in the stool, wind, bloating, flatulence, heartburn and reflux. Over time, the symptoms become visible: hair falls out, thins and becomes drier, nails are furrowed and brittle, skin is withered, can be dry and dirty, we suffer from fatigue, we are susceptible to infections, and fungal growth (also vaginal), yeasts and parasites.
Contrary to popular belief, as many as 90 percent of the population, which has problems with reflux, heartburn and indigestion, actually suffers from a lack of stomach acid. This is especially true for people over the age of 40, as the amount of stomach acid decreases with age. We also contribute to this ourselves – by taking medicines, painkillers and stomach acid inhibitors, as well as by chronic stress and lack of individual minerals.
Why are heartburn and reflux not necessarily an indicator of excess but of stomach acid deficiency?
Lack of stomach acid affects the sphincter muscle at the entrance to the stomach. The sphincter muscle controls the pH of the environment in the stomach; if this environment is not acidic enough, it cannot close tightly. This allows the food to return to the esophagus, causing reflux, heartburn and GERD. When the upper sphincter is not closed tightly enough due to a lack of stomach acid, the enzyme pepsin enters the esophagus, causing chronic coughing, hoarseness, throat irritation and a feeling of a lump in the throat.
When we come to the doctor with such symptoms, he usually prescribes us one of the stomach acid inhibitors, which calms the symptoms only temporarily. Because it inhibits the secretion of stomach acid, we do not feel a burning sensation in the esophagus, but the condition usually worsens over time, as food is not broken down efficiently, leading to malabsorption (lack of nutrients) and intestinal strain.
Most people, especially the elderly, actually need more and not less stomach acid, but instead further inhibit its excretion.
Degradation of proteins and stomach acid
Proteins or amino acids are important for every cell in the body – they need collagen, elastin, hormones, neurotransmitters, enzymes, antibodies, hair, skin, nails, muscles…
If we have too little stomach acid and proteins cannot be completely broken down into amino acids, the body has no building blocks for tissues. This is especially noticeable on hair, nails, skin and muscles. In addition, we lose valuable neurotransmitters in the brain, central nervous system, and spinal cord, important amino acids (e.g., tryptophan), hormones (e.g., adrenaline), and amino acids needed to produce hormones. When the hormonal balance is disturbed, we face a bunch of problems – from gaining extra pounds to slower metabolism and mental or emotional fluctuations and problems.
Unprocessed proteins often also cause allergic reactions, as the body does not recognize these substances, causing them to be attacked by the immune system, which triggers an allergic reaction.
Minerals and vitamins
Another consequence of a lack of stomach acid is that we cannot absorb all the important minerals. Zinc, magnesium, calcium and iron are minerals that start to be deficient if the environment in the stomach is too alkaline. Malabsorption of minerals leads to hair loss, heart palpitations, anxiety, tinnitus, osteoporosis, anemia, poor immune system… In addition, zinc deficiency inhibits the production of stomach acid – and so we find ourselves in a vicious circle of hypochlorhydria.
Absorption of vital vitamin B12 will also be disrupted if we do not have enough stomach acid. This vitamin needs stomach acid to absorb it, which separates it from the proteins to which it is bound in food. Later, vitamin B12 binds to an intrinsic factor in the stomach that carries it to the small intestine where it is absorbed. Hypochlorhydria (also as a consequence of treatment with gastric acid inhibitors) may result in poor absorption of vitamin B12. Problems with vitamin B12 absorption only increase with age, when stomach acid levels begin to decline naturally. Symptoms of a deficiency of this vitamin are poor memory, confusion, tingling in the arms and legs, severe fatigue, confusion, neurological changes… Some people with Alzheimer’s disease or dementia may actually suffer from vitamin B12 deficiency.
We now see why it is essential that too little stomach acid should not be overlooked – and why it is imperative to provide a sufficiently acidic environment in the stomach.
Betaine HCl (betaine hydrochloride) or hydrochloric acid can help with hypochlorhydria. However, hydrochloric acid should not be used if you have gastritis, wounds and ulcers on the stomach or if you are being treated with non-steroidal anti-inflammatory drugs (painkillers) or suffer from any other stomach disease. Do not take Betaine HCl if you are taking stomach acid blockers or if your doctor has confirmed that you have too much stomach acid.
Anyone who does not have these problems but suspects that you are deficient in stomach acid can take a simple test with Betaine HCl to help you determine if you have too little or not enough stomach acid. Do not perform the test if you know you have too much stomach acid, are taking stomach acid inhibitors, or have any of the problems listed above.
Replacement of stomach acid with Betain HCl capsules
Take the test by buying Betain HCl capsules and taking one Betaine HCl capsule in the middle of a high-protein meal (meat, legumes, nuts, eggs…). If you do not feel any change after a meal, it means that there is still not enough stomach acid, so repeat the test the next day, this time with two capsules. Continue the test until you reach an amount that causes a slight heat in the stomach or a burning sensation that indicates that there is too much stomach acid. In this case, drink some water to soothe him. Now you know that the amount of Betaine HCl you need is one capsule less than the one that triggered the heartburn. So if you feel the burning sensation with two capsules, that means you only need one. If you feel heartburn after taking one capsule, it means that there is enough stomach acid and there is no need to add it, and the cause of your problems probably lies elsewhere. Heartburn can also occur if you have gastritis and ulcers, so in this case, DO NOT perform this test! Be sure to take the test during a high protein meal.
When you find the right amount of hydrochloric acid, replace it for so long (always during a high-protein meal!) That a warm or burning sensation in the stomach will occur with just one capsule, which is a sign that you no longer need Betaine HCl because it is acidic. enough.
Hypochlorhydria is an often overlooked cause of poor health. When there is just the right amount of acid in your stomach, many health problems can go away. Your health will be at a higher level, you will have more energy and feel better. The right amount of stomach acid will not only affect your well-being, but also your appearance: your hair will be stronger and thicker, your skin will be healthy and shiny, and your nails will be strong and beautiful.