What Is Food?

The bulk of the organic molecules found in our food (90% of its dry weight) consist of the 3 macro-nutrients: Proteins, Fats, and Carbohydrates. They provide for all the energy needs of the body, while also supplying us with the building blocks for cell repair and maintenance. [6]

The remaining 10% of food contains the equally important micro-nutrients, which include vitamins, minerals, enzymes, water, and indigestible roughage (better known as fiber). Now, let’s take a deep dive into the 3 macronutrients.

Proteins make up about 50% of the dry weight of every cell. Proteins are constructed from hundreds to thousands of smaller units called amino acids (AAs), which are bound together in long chains. The sequence in which these amino acids are stitched together determines each protein’s unique 3-dimensional shape, as well as its specific function within the body. [7] These 20 amino acids combine to form millions of different types of proteins, which may function as an antibody, an enzyme, a structural component, or a messenger to an organ or cell, to command it turn on (or off) a particular function.

Our stomach acid activates an enzyme called pepsin, which unwinds a proteins 3-D shape, so that the bonds between each AA can be broken. Because of their complex structures, proteins take longer than carbohydrates to break down and to fully digest. [1]

Carbohydrates provide for our daily energy needs. “Carbos” are constructed from long chains of simple sugars. Complex starches contain thousands of glucose molecules. The salivary glands in our mouth produce enzymes (called amylases) to start the process of releasing them as simple sugars.

This is the major reason why the Glycemic Index is so important. It’s a measure of how QUICKLY any particular starch will convert back into simple sugars. [8] A FAST rating (anything above a 50 score) is considered “bad”, because it will flood our bloodstream with sugar, straining our pancreas to over-produce insulin. That does NOT mean we can't eat something (like french fries) that have a high glycemic rating: it just requires that we manage portion control by eating smaller quantities so we don't strain our pancreas.

Dietary fats are the most concentrated form of energy storage. There are 2 essential fatty acids that must come directly from our diet. [9] They are the Omega-3 and Omerga-6 groups. These poly-unsaturated fats differ significantly from the less healthful saturated fats that are found in meats, margarines, and processed foods.

Fats are very important, because they are the central building blocks of our nervous system. [10] By weight, our brain and nerves are almost 60% fat. Fats are also used to produce hormones to regulate bodily functions, like managing blood pressure, blood clotting, immune function, and the inflammatory response.

Every one of our cells is also housed within a double-layered cell membrane that is constructed from fat, containing a matrix of imbedded transport-protein tubes. That is why at least 20% of our caloric intake needs to come from “healthy” fats. They are a major building block

Previous newsletters have gone into detail about the reductions in vitamin and mineral content of mass-produced commercial insecticide-sprayed produce, so let’s review how digestive function begins to break down.

The 3 Levels of Digestive Disorder

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