Comparison of food
Comparison of processed and unprocessed food (demo version)
This website and its content is a unique place on Earth , perhaps we have been waiting for it for a long time.
The following synthesis is about (general, logical, statistical) comparison of the impact of 2 different meals:
- from various diets based on the regular presence of thermally processed products (PP) (cooked or after industrial processing)
and (VS.):
- raw, live or at most naturally dried products - i.e. unprocessed plant and animal products (NP) consumed by people who use unprocessed products in their meals (statistically or 100%).
See also: types of machining .
Stop... consider carefully, listen to your doubts...
By reviewing the PP vs. NP , try to compare yourself to the situation of people from the Middle Ages with their understanding of the structure of the universe, we say that they were backward.
Stop your pride... e.g. in the achievements of humanity, technology, knowledge...
... open up to new information and their new order, support yourself with what you already know but haven't expressed your opinion yet.
It's about your body...
... while viewing the Tables below - your body will talk to you,... but many of these words will result from your habits, views, previous knowledge and whispers of the intestinal microbiota... the fate of which will play out here .
*More information below the tables. (If you notice any inaccuracies or need for correction, please report or correct it yourself.)
PPvNP - for the human condition
| Parameters | pts. | Processed food | Unprocessed food | pts. |
|---|---|---|---|---|
| (statistically) | (statistically or when using 100% ON/year) | |||
| Activity after a meal | -1 | it can reduce, lowers, laziness, lethargy | stimulates, can stimulate. | 1 |
| Amount of nutritional value | -1 | Lower / than in its unprocessed form. | Fullness, 100% of possible nutritional values / for a given product. | 1 |
| Nutritional values | -1 | Lower content of vitamins and fiber. High in calories, saturated fat, sugar, salt and chemical food additives . | High content of vitamins, biologically active substances and fiber . Lower calorie and saturated fat content. | 1 |
| Biologically active substances | -1 | Lack. Due to thermal processing, they do not contain biologically active substances. Food additives, probiotics, solid bacterial cultures. | High biological activity. Natural biologically active substances such as antioxidants and neurotransmitters, enzymes, phytochemicals, a variety of natural bacteria. | 1 |
| Type of nutritional value | Basic, often with the addition of synthetic vitamins, supplements, flavors, dyes and minerals | Rich in natural vitamins, biologically active substances, minerals, fiber and natural flavors | ||
| Taste and aroma | Poor, used enhancers based on seasoning, mixing with other ingredients, artificial flavors and flavor enhancers, salt, sugar. | Natural, distinctive taste and aroma, often seductive. | ||
| Color, colors | Not very expressive, food dyes and substances are used to improve the appearance and consistency | Natural, often lively, fresh, beautiful. | ||
| Hydration, hydration | Short . Hence, fluid administration is required. | High. In the case of watery fruits, giving fluids is not necessary at all. | ||
| Impact on health | May have a negative effect if consumed excessively. It increases the risk of heart disease, type 1 and type 2 diabetes, obesity and some cancers. | Usually positive. It supports heart health and reduces the risk of type 1 and type 2 diabetes, obesity and some cancers. | ||
| Treatment | Little direct use. It may complicate the treatment of some diseases. | It can support treatment and prevention processes | ||
| Eating disorders | Numerous, see Wikipedia | Transitional, various types, in process to full, 100% ON | ||
| Digestive disorders | Troublesome, such as constipation, heartburn, diarrhea, diarrhea, hypersensitivity, etc. | In stabilized fuel, they are practically non-existent or "releasing", which means that, for example, diarrhea protects us against harmful meals. Constipation is practically non-existent. | ||
| Health disorders | Various, common, cultural, e.g. lifestyle diseases. | In the process of consciously switching to 100% ON, they are different and unpredictable, but not dangerous as long as the person is healthy. | ||
| Risk of poisoning from products in the home | Higher levels can be fatal due to expired products and spoilage in refrigerators and pantries. | Lower, lethal even impossible, due to the natural nature of product deterioration. | ||
| Risk of poisoning in food industry products | Higher, sometimes fatal, related to accidents in the production process, withdrawal from trade is announced by the Chief Sanitary Inspectorate (GIS) | not applicable, theoretically possible due to errors in fertilization and spraying, which also applies to PP products | ||
| Overall efficiency | It can lower | Can improve | ||
| Motor skills | It can lower | Can improve | ||
| Mental fitness | It can lower | Can improve | ||
| Small mistakes: stumbles, slips of the tongue, omissions, misunderstanding, inefficiencies, mishearing,
forgetting, not recognizing, not reading, |
May increase frequency | May reduce incidence | ||
| Intelligence | irrelevant | Can improve | ||
| Creativity | There is no direct flow, because the meals are standardized in processing, more typical according to. recipe, recipe, expected, planned, with a known consistency, aroma and taste. Such a meal calms down, makes you lazy, and often encourages you to take a nap | It can have a positive effect because each product, especially fruit, is ripe to a different degree, comes from a different tree, bush, orchard, country, is of a different variety - and has a different, unique, unpredictable taste, aroma and consistency. Such a meal stimulates, requires constant acceptance, energizes and encourages movement. | ||
| Supplementation | Recommended | No matter or may harm, | ||
| B12 supplementation | Usually unnecessary | If eggs appear in meals, it is unnecessary. If there are no eggs - recommended. Whether it is possible to abandon it completely at 100%, opinions are divided | ||
| Gastric and intestinal digestion | It can be difficult, difficult to digest, burdensome, commonly used medications for heartburn, constipation, reflux, diarrhea, diarrhea, SIBO | Easily digestible, natural. | ||
| Mealtime effects | They are not uncommon...
...because commonly used drugs for:
|
They occur occasionally:
Negative:
Positive:
|
||
| Risk of contracting diseases | Higher, especially diet-related diseases | Lower, especially diseases not directly related to diet | ||
| Relation to lifestyle diseases | High, it is the main (97%) risk factor for lifestyle diseases. | Low is a factor that protects against lifestyle diseases. | ||
| Availability | Easily available, often cheaper. | Limited and variable availability depending on region, location and season. | ||
| Accessibility costs in correlation to health costs | Often lower, but long-term health costs may be higher, statistically in the elderly, 40+ | Often higher but potentially lower long-term health costs | ||
| Food chemistry, antibiotics and preservatives | They can and often contain preservatives, dyes, flavor enhancers, especially meat and dairy products may contain antibiotics and growth hormones. Chemistry from spraying and fertilization | Generally no chemical additives. Occasionally, wax to maintain longer durability, and commonly chemical residues from spraying and fertilization, which, however, also occur in processed products. | ||
| Antioxidants | Limited quantity, less | 100% for a given product, more. | ||
| Pesticides, plant protection products | They occur and are not broken down during processing. If the main and supporting products are BIO, they are not present. | They occur. They do not occur in BIO products and from home-grown, e.g. allotment farms. | ||
| Irrigation | It absolutely requires additional hydration in the amount of approximately 1.5 liters/day | With naturally hydrated fruit, hydration may not be necessary for many days . | ||
| Digestion | More difficult to digest due to mixing ingredients in one meal and chemical additives and preservatives. Sometimes up to several days. | Easily digestible. Max. few hours. | ||
| Intermittent fasting | It is more difficult to implement because the slow digestion of caloric or mixed nutrients releases the caloric components longer | Easier to apply because of shorter digestion period and often a single ingredient/product type.
For example, the entire meal consists of a banana and others. |
||
| Fasting for several days | More difficult and burdensome to implement | Easier, lighter to implement | ||
| Typical meal frequency | 3 per day. | 5 per day | ||
| Satisfying your hunger for a long time. | Easier because nutrients take longer to release | More difficult because the last portion is digested faster. On the other hand, it is easier to cope with a longer period of not eating. | ||
| Longevity | It can shorten, individuals live more intensively but shorter lives. | It can extend, individuals live more peacefully but longer | ||
| Natural selection | It is supportive because individuals are more energetically prepared for prolonged fight or flight. | It is natural but compared to NN individuals it may be less supportive. | ||
PPvNP - Food Characteristics
| Parameter | Processed food | Unprocessed food | ||
|---|---|---|---|---|
| Taste | Processed, artificial, requires salt, flavor enhancer, spices | Natural | ||
| Color | Not very expressive, artificial, dyes used. | Expressive, colorful, natural | ||
| Aroma | Subdued, artificial, requires flavors | Natural | ||
| Consistency | Artificial, requires emulsifiers, thickeners, | Natural | ||
| Comprehensiveness is necessary | expressed in terms of diet/meal: balanced, varied - in relation to the calculation of micro and macro elements, less frequently used: diversity. | diverse - coming from a different birth, from a different plant, species. | ||
| The amount of various ingredients in a typical meal | >1 (even a dozen or several dozen, including food chemicals) | 1 (if salad, smoothie, more) | ||
| Origin of the concept of selecting and preparing a meal | conceived, invented, calculated by man, in the course of culinary traditions and difficult transition periods (e.g. hunger) | natural (today resulting from growing conditions) | ||
| Biological activity (enzymatic, neurotransmitters, bacteria and hundreds of other substances) | None, stopped , after first processing | Biologically active | ||
| Microbiological mass , content ratio
in a typical meal (using the example of Apple ) |
<10% | 100% | ||
| The ability to transmit life | 0 | None, biologically dead product | Reproductive capacity , e.g. through seeds, stem cells. | 1 |
| Ability to produce nutrients | None, the product is biologically dead and sterilized. | Rich due to the presence of a living microbiome. | ||
| The similarity of negentropy (order) to a feeding organism | lower | identical | ||
| Energy efficiency | Lower, it is made up for by higher calorie concentration and water evaporation. The products can be difficult to digest. | The highest possible, but during great exercise or cold - requires more frequent meals or higher-calorie products: nuts, dates, grains. | ||
| Single package | Artificial, glass, cardboard, plastic, foil, metal | Foil or your own natural peel or shell | ||
| Stability of ingredient quantities over time in production | decreases depending on the raw materials but may be supplemented with artificial or natural additives | decreases, is constant. It is of secondary importance due to the optimal treatment of intestinal microbiota. | ||
| Product durability in trade | Long, according to expiration dates | Short, depending on the product, up to several weeks. | ||
| Durability once the product is opened | Short , a few days, requires a refrigerator | Long , up to several weeks or months. In a natural peel, shell. | ||
| In case of product spoilage | Highly poisonous, poisonous - especially meat and cold cuts - due to the microbiological attack of strains that react toxically to processed products - mixed with various individual ingredients processed in various processes and the content of food chemicals. Toxic ingredients may not be detectable. | (100% ON)
Harmful or unpalatable , due to microbial attack by species that react naturally to natural products. Most likely, we are naturally protected against the microbes that multiply in such situations or we have them inside us. Maybe we need them even in small quantities. E.g. natural antibiotics. |
||
| Severe or fatal poisoning | They occur in situations:
|
They are practically non-existent. They occur in situations:
|
||
| Microbiological hazard | 0 | large after exceeding the expiration date, after opening the product from the packaging, after cooling the prepared dish - requires storage in the refrigerator. The process of microbiological decomposition may be overlooked organoleptically. | low or negligible, the food defends itself naturally. Food usually contains its own microbiota, which also protects the product. If it wilts and spoils, the risk of poisoning is negligible. The product is always tasteless. | 1 |
| Immediate implementation of a new eating style | Immediately. No preparation period. Generally safe. | Apart from single, occasional meals in the new style - impossible to use permanently. A period of slow adaptation of the intestinal microbiota is needed. Hence, sudden use may result in unpleasant physical and mental symptoms. | ||
| Immediate consumption | Naturally edible and naturally inedible (because they require processing to become edible) | Only edible naturally. | ||
| Commercial availability | Universal | Moderate, weak, nil. Some retail outlets do not sell at all. | ||
| The chemicals used before the first processing, at the stage of raw material creation = cultivation | Fertilization, spraying | Fertilization, spraying | ||
| Treatment used during production |
|
Minimal processing that most likely has no negative impact on the intestinal microbiota. Its temporary approval in ON is dictated by the fact that it makes it much easier to learn new eating habits and focuses on other, more important priorities:
|
||
| Types of external fixation after production | Refrigeration (only dairy products and meats) | Cooling, (occasional waxing of fruit skin) | ||
| Number of chemical food additives used | 2000 E numbers | 1 number E |
PPvNP - for the condition of the intestinal microbiota
| Parameter | Processed food | Unprocessed food | ||
|---|---|---|---|---|
| Promotion of microbiota | Negative due to the presence of food chemicals, preservatives and thermal processing | Positive, natural | ||
| The impact of chemicals and preservatives | Negative influence. Food additives, preservatives, artificial colors and flavors can disturb the balance and limit the diversity of the microbiota. | Positive influence. Natural biologically active substances support the growth of beneficial bacteria and their diversity. | ||
| The time needed to make up for the losses caused by antibiotic treatment | 4-10 years | 0.5-2 years (if geophagy is intentionally used after treatment, the time may be shortened.) | ||
| Presence of fiber | Low fiber content. | High fiber content. | ||
| Amount of nutritional value | Lower content of vitamins and fiber. | High content of vitamins and fiber. | ||
| Biologically active substances | Lack. Instead, food additives, preservatives, artificial colors and flavors. | Natural biologically active substances such as antioxidants, enzymes and phytochemicals. | ||
| Diversity, diversity of microbiota | low, an average of 1,500 different strains | high, up to 10 -15,000 different strains | ||
| Species stability | Low stability. | High stability. | ||
| Herd immunity | Low resistance to infections, heartburn, SIBO. | High resistance to infections, heartburn, SIBO. | ||
| Ability to support the host | Low ability to support the host. | High ability to support the host. | ||
| Chances of symbiosis with the host | Low chance of symbiosis with the host. | High chance of symbiosis with the host. | ||
| Relation to lifestyle diseases | Increases risk. | Reduces risk. | ||
| Supporting the autoimmune system | It does not support the autoimmune system. | Supports the autoimmune system. | ||
| Capacity for toxic secretions | High capacity for toxic secretions. | Low capacity for toxic secretions. |
PPvNP - in diseases, illnesses, fatigue and depression
| Parameter | Food, processed products | Food, unprocessed products | ||
|---|---|---|---|---|
| Influence on the treatment of diseases - in general. | no matter, supports after consultation with a dietitian | supports treatment itself | ||
| Impact on the treatment of acute diseases | doesn't matter, medications required | supports treatment only after consultation with a dietitian | ||
| Impact on the treatment of chronic diseases | supports after consultation with a dietitian | supports without consulting a dietitian | ||
| Impact on the symptoms of diseases | reduces after consulting a dietitian | reduces significantly after consulting a dietitian | ||
| Tiredness | irrelevant | reduces or removes symptoms | ||
| Depression | doesn't matter, medications required | reduces or removes symptoms | ||
| Joint pain | doesn't matter, medications required | reduces or removes symptoms | ||
| Rheumatism | doesn't matter, medications required | no data | ||
| Cancer, in its early stages | doesn't matter, medications required | reduces or removes symptoms | ||
| Cancer, in an advanced stage | 50/50% chance, no matter with or without treatment, medications or other procedures required - modern treatment. | > 50% chance, probably irrelevant without modern treatment, can significantly support the process of modern treatment after consultation with a dietitian | ||
| Dementia | doesn't matter, medications required | reduces, stops or removes symptoms | ||
| Vascular diseases | no matter, required medications or consultation with a dietitian | reduces, stops or removes symptoms, risks | ||
| Diabetes 1 | doesn't matter, medications required | several years of therapy. | ||
| Diabetes 2 | cure after consultation with a dietitian
(in Poland 4 million patients + 5 million in the pre-diabetic stage) |
treats without consulting a dietitian | ||
| Motor skills | irrelevant | significantly increases | ||
| Creativity | irrelevant | significantly increases | ||
| Insomnia | irrelevant | removes symptoms and calms the body | ||
| Better sleep and dreams | irrelevant | deepens sleep and possibly allows you to experience dreams (at 100%) |
PPvNP - for future generations
| Parameter | Processed food | Unprocessed food |
|---|---|---|
| The risk of hemorrhoids occurs in 50% of the population | may increase | will get smaller |
| The risk of other lifestyle diseases | the same or may increase | will get smaller |
PPvNP - for psyche and mentality
| PP | PN | |
|---|---|---|
| Overall impact | irrelevant, status quo, statistical impact | may have a positive impact due to the rich microbiota,
symbiosis with microbiota and various nutrition of the body. |
| Creativity | common, standard - because of the repeatability
flavors, spices, salt, standard processing, low product diversity |
stimulated, active, spontaneous - due to daily contact with unprocessed products, living, biologically active, ripe to varying degrees, from a different location, increased product diversity |
PPvNP - history, origins, knowledge
| Parameters | Processed food PP | Unprocessed food eg |
|---|---|---|
| Absolute occurrence time | approx. 800 thousand years of cooking | 3.7 billion years without cooking |
| Time of occurrence versus duration
Life on Earth = 3.7 billion. years |
1/ 4,625th part | practically 1 = 3.7 billion years |
| Occurrence of food processing before 800,000 years | did not occur | not applicable. |
| Scientific knowledge about: | contradictory, biased, inherited from ancestors,
sometimes dominated by lobbyists |
confirmation that animals are wild
they use widely and that it contains the most nutritional values and only active nutritional values |
| Media, Magazines, Internet | constant news, miracle substances, medicines, biased articles, lobbyists | practically no information . If 100%, it is sometimes classified as an extreme diet |
| What does it mean in practice: | in calories, taste, tradition, cuisine | in the greatest amount of biologically active nutritional values |
| For dietitians... | a reference point in everyday work | practically unknown, and if known, it is classified as a reduction diet. |
Food digestion time
We're talking about digestion time in the stomach and intestines:
How long does it take to digest food or foods?
This is the transit time of food and nourishment from the moment it enters the mouth until it leaves the body. Digestion of food takes place in the digestive system to absorb the ingredients necessary for functioning and excrete what is unnecessary.
- Food or eating - lasts from several to 30 hours .
- Food, i.e. ON - is usually about 2 - 4 hours.
What influences digestion time?
Digestion time is a complex process influenced by many factors, such as:
- Meal type: processed or unprocessed products.
- Product type: Foods high in protein and fat usually take longer to digest than foods high in carbohydrates.
- Meal composition: If we mix protein, carbohydrates and fats, as well as salad, carbonated drinks or alcohol in one meal, we will prolong or even prevent the normal digestion process.
- Preparation method: Boiled or fried products are usually digested longer than raw products.
- Taken medications - may slow down, block or prevent the ingredients you take and affect the digestion and absorption process itself.
- Individual predispositions: Some people have a faster metabolism (due to the composition of their microbiota) than others, which means their body digests food faster.
- Age : The younger people are, the more efficient their metabolism, including digestion.
- Amount of food consumed: The more food we eat at once, the longer it will take to digest.
Sources
The table content was mainly created by CzatGPT4.0 and Gemini 1.5 (13/03/2024) mixed together and checked.
Other sources:
- World Health Organization: https://www.who.int/news-room/fact-sheets/detail/healthy-diet
- Harvard School of Public Health: https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/