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I - INTRODUCTION
Humans could well be defined as biological, mutant
engines whose fuel is a mixture of different ingredients.
And we refer to these ingredients as food.
This is not a comprehensive, philosophical definition
of the human being. However, it could be used as a basis
for discussion, taking into account that we are considering
a case where some sort of engine - its output, its
maintenance, general performance - is the target of our
study.1
To start with, on the arranged, out of the beat
definition of a human being we get hold of the word FUEL
to refer to the ingredients of our food. But, going to an
outer and deeper analysis of the human engine we can
acknowledge the fact that its not just the ingredients food - that we have to consider. There is also much to say
about the quality of any food we eat. Also, we could
bring forward any conditioning - habituation, specific
societies, markets and trends.
On the starting definition, only the word mutant could
be taken as relatively ambiguous, so let us hasten to let it
clear that we are not heading to any fiction-science or
metaphysical realms. No! The word mutant is just to call in
the point of folk knowledge when they say: we are what
We have to get hold of analogical language as it is the case when we are trying to
understand or trying to explain our concepts whether on Food Science or any other
matters and sciences - life itself, if under scrutiny for some understandable
explanation is mostly a case of a big analogy!
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we eat.
Putting aside the concept of mutation because it
could lead to extreme considerations, we should rather
concentrate on generally accepted targets like for
example what any sport coach or any athlete basically
believe and try to achieve when they stick to a special
diet. We could also consider the efforts and targets of any
nutritionist who tries to design or correct someones diet
in order to achieve fruition of a better health and quality of
life.
One third point: After (or, should it be before?) the
above mentioned issues (food and its quality plus special
conditionings) any sport coach or any nutritionist should
be aware of the fact that apart from developing the right
muscles it could also be quintessential to think of the
psychological preparation to meet any sport challengeAs
far as this work is concerned, our main issue is food - its
variety, quality, breakdown and absorption and energy
producing for maintenance and performance. However,
before I started to design any diets for my case study, I
had to make an assessment of my clients environment,
health history and psychological conditionings. My
involvement, then, actually started as a counselling issue.
After this initial psycho-philosophical approach to my
case-study which had the special merit of building a
platform of trust and confidence with my client (in fact, an
old acquaintance of a friend of mine who introduced him
to me) it was a case of food-science/common sense/basic
knowledge of the human body (its hygiene, health and
performance) that came forward.
Human biological functions, as well as the intellect,
rely and are fuelled by chemical substances (nutrients)
and these substances come in our food.
Nutrients are classified as: carbohydrates, proteins, fats,
vitamins, minerals and water.
Functions are classified as: digestion and absorption. And
these two highly important functions require the
involvement of different organs and chemical reactions
camomile.
As a nibbling counter-act: Client was advised to chew
on pumpkin whole seeds.3
Day 2
In the morning: Water, green tea, 20 g of almonds, 10
g of honey, bread.
Lunch: 1 large glass of juice made out of 1 apple, I
carrot, 20 g of ginger fresh root, some stalks of parsley, 1
pear, two stalks of celery, two plums, 1 peach.
Afternoon: Water
Evening: 3 sardines (200 g oily fish); 100 g al dente
boiled cauliflower; 100 g boiled potatoes, 50 g of boiled
carrots; 10 g olive oil, 10 g of cider vinegar, pinch of salt
and pepper; 2 g of dried oregano and sage.
To bed: A cup of camomile.
Day 3:
In the morning: 3 glasses of water and half of a lime;
1 glass of fresh juice made out of 1 pear, one apple, half a
cucumber, 20 g of ginger root; two stalks of celery; 5
stalks of parsley, one pink grapefruit.
Middle morning: 2 slices of bread, 10 g of honey, 1
big pot of green tea.
Lunch and Afternoon: A big slice of water melon and
cherries.
Evening: 200 g of grilled turkey
+ salad: 100 g of boiled al dente cauliflower; 100
g of al dente broccoli; 50 g of watercress; 30 g of wheat
germ; 20 g of toasted sesame seeds; 30 g of bean sprouts;
20 g of olive oil; 10 g of cider vinegar.
To bed: A cup of camomile.
Day 4: 3 glasses of water and some drops of lemon; a
juice made out of 1 apple, 1 pear, 1 kiwi; half a pineapple.
Middle morning: 1 pot of green tea; 2 slices of bread;
Apart from keeping client away from sweets these un-pealed, un-salted seeds have
the advantage of providing zinc and also maintaining a constant movement of the
chewing organs which can be accounted for as some sort of exercise and,
consequently, burning calories.
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