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Why Calories Don’t Count – They Can’t Make You Slim, But Really Sick

Everyone is counting—no one knows why, or even what they are counting. Interestingly, the unit of measure on each ingredient label is a virtual number that positions itself as a standard for expressing how much food we should be eating. Its origins are a bit murky, as are why we use it. In 1824, French professor Nicolas Clement first defined this concept as a unit of heat. Apparently, the calorie as a unit of nutrition was brought to America by a man named Wilbur Atwater in 1887, shortly after author Lulu Hunter Peters wrote in her bestselling book Diet and Calories were promoted in Health, Peters outlined 100-calorie portions of many foods and was the first to advocate calorie counting as a way to manage weight. The food energy in a particular food can be measured by burning the food in a machine called a “bomb calorimeter”, then the amount of ash and heat indicates how much “energy” is released and therefore how much “energy” is in the food. The idea caught on, and people started counting calories—that is, counting exactly how many calories they consumed when they ate certain foods, or how many they “burned” while engaging in different activities.

At the same time, we’ve always assumed and accepted that an adult needs about 2,500 calories a day — or rather kcal (kilocalories) — as a standard measure. The common belief is that if we reduce our calorie intake, we will lose weight. In our post-modern digital age, this method of counting is an undisputed convenience — there’s just one problem: as everyone who’s tried to lose weight will attest: it doesn’t work! Of course, reducing caloric intake increases life expectancy, as countless studies have proven. But we don’t need calorie numbers, just common sense about not eating when we’re not hungry.

So why do we rely so much on calories? Because it makes money, big money! Think about how calories are exploited commercially: low-fat, no-fat, low-sugar, no-sugar, diet soda, NutraSweet, Equal, Splenda, Neotame, Ace-K, Saccharin, and tons of other products are thriving in the market for low-calorie Or the zero-calorie pitch. However, despite overuse and abuse – reducing vital food to calories doesn’t work, as the obesity statistics can attest. Counting calories as a standard number is much easier than actually understanding the complex effects food has on our bodies and weight balance. Food activates many hormones in the body to perform various functions: some store fat; some store fat; others release sugar; others help build muscle. Studies consistently show that diets based on the same calorie count but with different ratios of fat, protein and carbohydrates lead to unparalleled weight loss. However, the calorie myth is exploited by the industry, and consumers continue to count numbers that never match, instead of reflecting on how food is designed to fill the heart with joy!

Clearly, food is not calories! Yes, whatever we fill our stomachs with to get rid of that nasty feeling of having to eat can be quantified and measured in calories; but some calories make us sluggish and lethargic, while others Calories lift our spirits and keep us energized and creative. Some calories create a feeling of fullness and remind us of what we’re dealing with — while others fill our hearts with gratitude.

In our hearts, we know that the same number of calories – contained in a meal – can have a wide range of different effects. We may also become aware that foods that make us feel tired after eating can make us sick and grumpy over time, and with other foods we may enjoy sustained energy as we find ourselves in pleasurable moments in the mood.

We went astray, believed myths, and failed to correct the calorie paradigm – why? Since calories fuel a billion dollar industry, why ditch the golden hen? When the concept of calories was first introduced a century ago, humanity had a very different knowledge base than it does today. As we all know, health is determined at the dinner table. We should sit down and eat slowly, chew slowly, and eat a balanced diet. The food is not pasteurized or irradiated; it is preserved through fermentation and other natural methods. People know what and how to eat healthy from what they have learned from their parents for generations. Before the large-scale industrialization of processed convenience foods that brought us, there was no way to objectively measure the nutritional value of food, nor was there a need for it.

Meanwhile, despite our calorie-counting obsession, we’re getting sicker and fatter to the point that the healthcare system is on the brink of bankruptcy. Does this mean calorie nutrition is for naught? So what is delusional? When we count calories, we focus on highly processed foods, where the most essential nutrients are stripped and synthetics added; whole foods can have no calorie nutrition labels, as they have since Adam and Eve. Furthermore, the numbers in labeling food are arbitrary at best, an attempt to comply with regulatory standards influenced by politics in the first place. And then we should realize that we really don’t know much about the actual health effects of any set of numbers, let alone the accumulation of various label values. For example, if we reduce fat in order to reduce caloric intake, we cannot absorb fat-soluble nutrients, digest food well, and may end up gaining weight instead of losing weight – in addition to the fact that the food has lost its appeal Powerful, taste bland. Also, we have to take into account that the label refers to what was in the package, not what was on the table, which could be a completely different food, altered by cooking. Cooked food is a digestive challenge anyway, as the heat from cooking destroys the enzymes in the food in their natural state in order to make it easier to digest.

When we eat raw foods like salads, fruit and nuts, we digest these foods easily, but what about cooked foods, grilled meats, grilled foods? Nature has engineered these incredible aromas that only emanate from heated food, activating saliva to release digestive enzymes through chewing. In fact, chewing causes the food to contain enzymes that convert starch into maltose, so digestion begins in the mouth. So it’s no coincidence that the aromas that come out of cooking and baking are; rather, it’s genuinely smart design that keeps us healthy, even when our diets aren’t optimal. That’s another compelling reason to avoid processed fast food that smells bad for our drools—it’s essentially the accumulation of dead calories. Eating too quickly without moistening food properly means that undigested food reaches the small intestine and makes the pancreas produce all the enzymes to convert starches into sugars.

Humans are designed to eat solid food in the right part of the mouth and stir it up before swallowing. This is where our feeding habits differ from those of sharks and snakes. It also seems like God wants us to eat slowly and mindfully so our digestion can be optimal, our bodies can absorb all the nutrients in our food, and our hearts can be filled with joy.

Interestingly, everything from the choice of food to the presentation, the setting, and the environment in which we eat is highly interdependent. The softer and easier to swallow the food is cooked, the better it can be eaten without proper chewing. Fast food is often served in high-turnover establishments, where everything is designed for quick turnover, so customers instinctively eat very quickly, often taking the next bite before swallowing the first. So, in this stressful situation, the digestive system malfunctions and nutrients (if any) are not available, so overweight people are common in fast food restaurants, including children.

Then there is the almost forgotten aspect of thought and emotion. Most people are not taught that they can exert healthy control over their thoughts or emotions, they are controlled by them. What’s the Link Between Digestion and Stress? The gastrointestinal tract is a large body of neural tissue that runs between the esophagus, stomach, small intestine, and colon. So it makes sense that emotions play a huge role in digestive health. In fact, emotions have affected digestion in the mouth; salivary glands are prone to disorder, and fear and sadness cause dry mouth and difficulty swallowing. The pathological process affects the tongue, which has a profound effect on the digestion of starchy foods. In turn, a positive, happy mood promotes saliva digestion — and long-term health and vitality!

Why do we see televisions in sports bars and fast food restaurants but not in fancy restaurants? Is there a link between America’s rampant obesity and the way calories are eaten? Do Americans’ poor health and their reliance on prescription drugs have anything to do with how they eat? Japanese people live many years longer than Americans, and they generally stay healthy into old age, at a normal weight, and eat small portions, where decoration and presentation are as important as the food itself. Even the packaged food “bento” eaten on the train or at the office is beautifully packaged like a birthday present. No one is counting calories. The French created “Nouveau Gastronomy” in the early 1970s. It has become a hugely popular dining concept in Europe, offering a wide variety of fresh food served in many small portions, each like a work of art. It engages all the senses, and like Japanese cuisine, it’s all about delighting the mind before filling the stomach. Counting calories is completely redundant because meals are spread out over a long period of time, giving the stomach enough time to signal the brain when it’s full, so overeating isn’t an issue. In the US, we refer to the “French Paradox”, where we fail to understand that the French can eat high-fat foods and not gain weight because of how they eat – not what they eat.

Shifting our focus from calories to what food actually means—can it help restore a healthy America?

refer to:

Calorie confusion is nothing new, professor finds, ScienceDaily; 20 November 2006.

“IN FOODTURE WE TRUST, Nourishment for Body and Soul in Difficult Times”; Heinz R. Gisel; Dragon Press; March 2009. ISBN 978-1607912651

“Human salivary enzymes; I. Determination, distribution, and origin of holosaliaryl enzymes”; Howard H. Chauncey, Fabian Lionetti, Richard A. Winer, and Vincent F. Lisanti; Journal of Dental Research, Journal of Dent Research 33(3): 321-334, 1954

Related reading: http://www.vitalityconcepts.com/

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