Recipes - Digestion

  Digestion Pathways and the Impact of Foods ...

Digestion - and the Centenarian Diet | Gut Microbiome

Designing Recipes | for a Healthy Digestive Tract

Digesting carbohydrates and living to 100
The Basics of General, Organic, and Biological Chemistry, by David W. Ball, John W. Hill, and Rhonda J. Scott. (Ref 3)

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is the breakdown of complex molecules in living organisms to form simpler ones, together with the release of energy. This is destructive metabolism.

(animal kingdom) obtains chemical energy and nutrients from the food groups known as the macronutrients - carbohydrates, fats, and proteins. Humans eat and digest these macronutrients through reactions defined collectively as Catabolism.

We are 30 trillion plus human cells working together, and another 30 trillion plus bacteria cells working to support the host. (1,1a,1b) The Gut Microbiota, is now being treated as its own organ. "The Good Gut" (2).

Mouth and gut bacteria and living to 100 or living past 100

Note: The Oral Microbiome is also important and 80% of systemic diseases can be first observed in the mouth. Your mouth is your "gateway to total body wellness." Thousands of studies have linked oral disease to systemic disease. (4,4a,4b) i.e. Avoid Mouthwashes and Fluoridated Toothpaste.

Saliva contains many enzymes such as amylase, protease, lipase, DNAse, RNAse as digestion aids, which are capable of breaking down starches into simpler sugars such as maltose and dextrin that can be further broken down in the small intestine. There are dozens of proteins in the mouth that are for lubrication, dentitin protection - demineralization, anti-bacterial, anti-fungal, and anti-viral, just ask your Dentist.

Latest: The SAD is SAD - Dr. Kimberly Krautkramer and her team, demonstrate that microbial colonization regulates global histone acetylation and methylation in multiple host tissues in a diet-dependent manner: ... consumption of a “Western-type (SAD)” diet prevents many of the microbiota-dependent chromatin changes that occur in a polysaccharide-rich diet. (5,6)

Nondigestible carbohydrates influence specific aspects of the immune function, particularly since the intestine embodies quantitatively the largest proportion of immune tissue in mammals. (13,13a) Furthermore, nearly all fibers are fermented to some extent, producing short-chain fatty acids - SCFAs, also known as volatile fatty acids - VFAs (wiki) (13b,13c).

The role of SCFAs is linked to health promoting effects, including a reduced risk of inflammatory diseases, diabetes, and cardiovascular disease, in addition the end products of fermentation of dietary fibers by the anaerobic intestinal microbiota, have been shown to exert multiple beneficial effects on mammalian energy metabolism (14,14a).

The 20th Century Diet -

It is increasingly evident that human diseases are most often related to lifestyle, and should in theory be preventable. The stress of modern life, our reduced physical activity, and our consumption of manipulated and processed foods, and of chemicals, including pharmaceuticals, all contribute to our decreasing resistance to disease. Starving our microbial self with a diet dificient in microbiota accessible carbohytrates (fiber) has deleterious consequences. (18) A diet short on fiber is linked to poor health. (19)

Much evidence supports the fact that our genes, adapted during millions of years to the lifestyle of our prehistoric ancestors, tolerate poorly the dramatic changes in lifestyle that have occurred, especially in food habits during the past 100 years. (20) Dr. Andrew Rostenberg from Red Mountain Clinic shows what has happen to the 20th Century to diet ... Fire in the Belly - The 7 Steps to Healthy Digestion | Dr. Rostenberg, september/2014

The Importance of Normal GIT Microflora

Gut microbiome and living to 100 The gastrointestinal tract (GIT) is one of the largest interfaces between the outside world and the human internal environment. The microflora of the gastrointestinal tract represents an ecosystem of the highest complexity. The microflora is believed to be composed of over 50 genera of bacteria accounting for over 500 different species. The adult human GIT is estimated to contain 3.9 x 1013 viable microorganisms, which is more than the number of eukaryotic cells found within the human body. Some researchers have called this microbial population the microbe organ, an organ similar in size to the liver (1-1.5 kg in weight). This microbe organ is now recognized as rivaling the liver in the number of biochemical transformations and reactions in which it participates. (1b,23,23a)

Gut microbiome and living to 100

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Ron Sender, Shai Fuchs, Ron Milo, Estimates for the number of human and bacteria cells in the body (1b)

we begin our lifelong interaction with good and bad, helpful or hostile microbes, while in parallel we are building up our own unique gut microbiome. The first two to three years of life is a dynamic process and we think it is vital to establishing a health immune system. It is increasingly seen as a critical window for immune system development. University of Bern in Switzerland, Dr. Kathy McCoy says, "We are more a superorganism than just human, and we need to adjust to that. Our combined gut microbiome is larger than our liver and is an organ in the same way." (24)



The role of Cooking in Nutrition | Catch 22

Cooking food does destroy many of the enzymes in a food needed to digest that food. This is because enzymes are proteins and they become denatured. (Note 1) Cooking food does change to the value of the food in many different ways, and some foods release their nutrients more readily when cooked. A key element is the natural enzymes thay come along with the vegetables.

Enzymes are catalysts which speed up and facilitate reactions in our body. In fact, some biochemical reactions will not even occur without these enzymes. It is beneficial to eat some of our vegetables in the raw state and Dr. Mercola ... (Mercola eats - 85% raw) and from our contributors ... Raw vs. Cooked Vegetables | contributor May/2016 evaluates our requirememts for raw food enzymes. See also: Snacks, Salads, and Smoothies (3 S's).

However, we now know we are feeding 2 organisms and the gut microbiota needs its share, particularly fiber. Cooking foods Soft Food Diet, produces a net gain in available energy which our large brain and small intestines benefit from. Dr. Richard Wrangham and his team and other researchers, have shown that the Soft Food Diet, has benefited human evolution and still benefits us today. Catching Fire: How Cooking Made Us Human | Dr. Richard Wrangham | february/2013. (30)

Primal Blueprint - Extra Virgin Expeller Processed Avocado Oil.



  1. Cooking denatures the proteins in food, this process is similar to what the acids do in the stomach. Both processes disrupts the normal alpha-helix and beta sheets in a protein and uncoils it into a random shape. Ileal studies have shown that cooking denatures proteins and makes them more bioavailable.. (30,31) Researchers have shown that digestability goes from 51 % to 90 % when cooked vs raw. The energetic benefit of cooking increases bioavailability by approximately 78%.. (32) PowerPoint slides. (33)


Anti Aging Nutrition for any Age

are the primary effort of every living animal on this planet. Even plants must seek nutrition and fertile soils with a living microbiome - soil health, to thrive. Humans are no different, as we sometimes forget why we eat. We carry our own microbiome - guts and are seeking Energy for survival, and Nutrition for growth and disease control. Supplying the body with proper nutrition is our reason for eating. ... D. S. McGerk | april/16. What's Cooking?: The Meat and Potatoes of Human Evolution ... Dr. Jeanne Sept | july/13. Catching Fire: How Cooking Made Us Human ... Dr. Richard Wrangham | february/13. The rise of Omega 6 fats, and where did the Omega 3's go from our food sources ... D. S. McGerk | may/16

What path are You On?

[ + ] Sources and References:

  1. 1 Science News, Jan/2016, Body’s bacteria don’t outnumber human cells so much after all, BY TINA HESMAN SAEY
  2. 1a Nature, Scientists bust myth that our bodies have more bacteria than human cells, Alison Abbott, Jan/16
  3. 1b Cold Springs Lab - bioRxiv, Revised estimates for the number of human and bacteria cells in the body, Ron Sender, Shai Fuchs, Ron Milo
  4. 2 The Sonnenburg Lab, The Good Gut, Taking control of your weight, your mood, and your long term health, Justin and Erica Sonnenburg
  5. 2a Cell Volume 167, Issue 6, p1495–1510.e12, 1 December 2016, Microbiota Diurnal Rhythmicity Programs Host Transcriptome Oscillations, Christoph A. Thaiss
  6. 3 The Basics of General, Organic, and Biological Chemistry, v. 1.0, by David W. Ball, John W. Hill, and Rhonda J. Scott
  7. 4 NCBI PMC, Periodontal disease and systemic conditions: a bidirectional relationship, Jemin Kim and Salomon Ama
  8. 4a American Dental Hygienists Association-US, INFLAMMATION: The Relationship Between Oral Health and Systemic Disease, By JoAnn R. Gurenlian, RDH, PhD
  9. 4b eMedicine MedScape, Oral Manifestations of Systemic Diseases, Author: Heather C Rosengard, MPH; Chief Editor: Dirk M Elston, MD.
  10. 5 CELL Molecular Cell, DOI:, Diet-Microbiota Interactions Mediate Global Epigenetic Programming in Multiple Host Tissues, Kimberly A. Krautkramer 2016
  11. 6 Frontiers of Microbiology, Intestinal Short Chain Fatty Acids and their Link with Diet and Human Health, David Rios-Covian,
  12. 13 NCBI PubMed, Early nutrition and the development of immune function in the neonate. Kelly D, Coutts AG
  13. 13a USDA, Dietary Reference Intakes: Proposed Definition of Dietary Fiber (2001), National Academy of Sciences. Institute of Medicine. Food and Nutrition Board.
  14. 13b NCBI PubMed, Biological effects of short-chain fatty acids in nonruminant mammals. Bugaut M, Bentejac M.
  15. 13c APS, American Physiological Society, Energy contributions of volatile fatty acids from the gastrointestinal tract in various species, E. N. Bergman
  16. 14 NCBI PMC, The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism, Gijs den Besten, et al.
  17. 14a ScienceDaily, High dietary fiber intake linked to health promoting short chain fatty acids
  18. 14b The Sonnenburg Lab, The Good Gut, Dr. Rhonda Patrick and Dr. Justin and Dr. Erica Sonnenburg
  19. 14c UCR Today, University of Califronia, Riverside, Vaccinating Babies Without Vaccinating Babies, By Iqbal Pittalwala, September/2016
  20. 30 youTube, University of California Television, CARTA: The Evolution of Human Nutrition
  21. 31 youTube, Humans: The Cooking Ape, a lecture by Richard Wrangham
  22. 32 JN, The Journal of Nutrition, 1998, Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques, Pieter Evenepoel, Benny Geypens, Anja Luypaerts, Martin Hiele, Yvo Ghoos4, and Paul Rutgeerts
  23. 33 JN, The Journal of Nutrition, 1998, Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques, PowerPoint Slides.

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