LUONNONAPU Kesäkuu 2015

On noin 85 vuotta siitä kun Isämme K J Uoti matkusti Amerikkaan opiskelemaan Naturopatian uusimpia tietoja ja hän palasi Suomeen hyvissä ajoin ennen II maailmansodan alkua pätevä tietopaketti mukanaan ja sitä hän saattoi sitten soveltaa Hämeen sydämessä yhä tiukkenevissa olosuhteissa sodan aikana ja ekonomisesti niukkoina sodan jälkeisinä vuosina siellä Lempäälän Luonnonparantolassa. Tässä käsittelen vain amerikkalaisen 1930-luvun Naturopatian kurssin dietetiikkaosuuden puolta. – Suomalainen perinteinen ravinto on kaikkien tuntemaa eikä se ole tuottanut kovin suurta terveydellistä etua, vaikka kaikki ravinto on parempi kuin ei mitään, kun on sota ja kato ja pula-aika. Suomen sotien jälkeisen hyvän ajan instituutiot Kansanterveyslaitos (KTL) ja sen jälkeen Terveyden ja Hyvinvoinninlaitokset (THL) ovat modifioineet kansan perinteisen ravinnon komponentit terveellisemmiksi ja siitä on vaikutukset 2000-luvulla selvästi näkyvissä. Varsinaisesti perinneruoka ei kansassa ole muuttunut, vaikka komponentit on tarkistettu terveellisemmiksi.
Lisäksi Pohjoismaiset Ravintosuositukset ovat tulleet yleistiedoksi. jota tietopakettia tarkistetaan noin 5 vuoden välein. ajanmukaiseksi.

1930-luvun amerikkalaisen Naturopatian eräät luento-sisällöt olivat seuraavat ( kirjoitan englanniksi)- ja muistuttavat nykyaikaisen yliopistollisen dietetiikan kurssin aiheita.

Lesson 8
Process of Digestion; Carbohydrate Ration; Protein Ration; Fats; Mineral salts; Vitamins;, Acids and Their Effects; Vegetables; Cereals; Fruits; Nuts; Animal Foods; Tea and Coffee; Water.

Lesson 9
Medical Dietetics; Regiments and Dietaries;; Milk Diet; Diet in Disorders of Digestive Organs; Diet in Disorders of Nutrition; Diet for Joint Diseases; Diet for Heart and Blood Diseases; Diet for High Blood Pressure.

Lesson 10
Diet for Nervous Diseases; Diet for Diseases in Urinary System; Diet in Diseases of Women; Dietetic Management of Fevers; Diet in Chronic Infectious Diseases; Diet in Diseases of Skin; Diet in Surgical Cases; Diet for Diseases of Throat; Food for Infants; Sample Diets and Menus.

LUONNONAPU 2015 Liite

Naturopatian tri KJ Uotin  Amerikan opintoihin kuului Dietetiikan kurssi.  Isäni luentojen joukossa oli Dr. G.W. Remsbergin mainos kurssikirjallisuudesta, opetustavasta esimerkki: proteiinilähteitten vertailua. Proteiineista annetaan siinä lyhyt selventävä opetus, kaksi minisivua. Lehtisen kannet ovat kirjoitettuna täyteen: Kurssin hinta ja luentomäärä, suositellut kirjat ja Tri G.W. Remsburgin osoite. Hän julkaisutti vuonna 1930 dietetiikan kirjansa. Kopioin lehtisen tekstin  tähän alle kääntämättä. (Vastaavia dieettitietoja jakaa suomeksi nykyään NNR 2012 ja  http://www.fineli.fi)
Tieto eri proteiineista alkaa olla tärkeä, koska pohjoismainen suuntaus on vähentää liharuokaa ja lisätä siemen- ja palkoravintoa peruselintarvikkeissa vuoteen 2021 mennessä.  Amerikkalaisten vahvasti proteiinipitoinen ravinto näkyy sikäläisen  nykyisen uuden sukupolven  hyvässä kasvussa, voimissa ja koossa sekä prestaatiokyvyssä.

Tri G.W. Remsburg julkaisi ajattoman Pan-Amerikkalaisen Dieettikirjansa 1930 ja netissä sitä on edelleen myynnissä. Kirja on lie pitänyt ajan paineen ja löytyy nykykirjoista Copyright suojattuna.    http://www.amazon.com/Pan-American-Diet-George-Washington-Remsburg/dp/1258776804. Paperback: 320 pages
Publisher: Literary Licensing, LLC (July 27, 2013). Language: English. ISBN-10: 1258776804. ISBN-13: 978-1258776800 –- 1930 alkuperäinen painovuosi. https://openlibrary.org/publishers/Printed_for_G._W._Remsburg_by_the_Nazarene_Publishing_House ) . G.W. Remsburg on lyhennys George Washington Remsburg nimestä.

Sitaatti 1930-luvun mainoslehtisen kannesta:
The American School of Dietetics
Independence , Mo offers The Remsburg System of Correct Diet  as   A Resident Course and as A Mail Course in Dietetics
The Remsburg System of Correct Diet, the one that Dr. G.W. Remsburg, Suite 5, Hill Building, Independence, Missouri, discovered and developed, during many years of study and research. It wass written to stand the test of time. It is being universally adopted by those (that  advanced class of men and women everywhere) capable of judging the best.
The American School of Dietetics offers “A Mail Course of Dietetics” written by a dietitian of wide experience, Dr. G.W. Remsburg,, Independence, Missouri. This Mail Course answers your Food Questions and solves your health problems. There are twenty lessons, given in twenty weeks, one test book, one loose leaf cover, stamped and self-addressed envelopes furnished with the course, and the right to ask food questions given.( The price of this mail course is—)

New Diet Book. The Pan-American Diet Book contains 120 pages; cloth bound, and filled with good things for you. It answers your food questions and solves your health problems. Easy of comprehension; brief, yet thorough, and practical and free of technical terms and unnecessary words, but scientifically accurate ( –)
Diet and Health Book Scientific Eating and Health Building is a diet and health book of great merit. First edition nearly exhausted. (Price-). Write to Dr. G.W. Remsburg, Suite 5, Hill Building, Independence, Missouri,(—).

Vegetable Protein vs. Animal protein. _ Vegetable Foods High in Protein Content. Rank.  _ Animal Foods High in Protein Content. Rank. ( DR. G.W. Remsburgin opetusta)
Vegetable Protein vs. Animal protein
The ordinary individual, if asked to name twenty-six (26) foods, that lead in protein content, invariably would name the Animal protein foods, but by comparison of the Vegetable  protein foods with the Animal protein foods, we find that the general averages of twenty-six foods were 25.89%;  Animal protein foods 21.79 %. This gives a difference  of 4.10% in  favor of the Vegetable protein.
When the general average of eight-four (84) Vegetable protein foods were taken, and compared with all, one could find coming up to the standard of the Animal protein foods, 54, the Vegetable protein foods again outnumbered the Animal protein foods, and had 1.13 % greater average percentage. This speaks well for the Vegetable protein foods, because there were thirty more, and yet they averaged greater percentage; gave a greater variety; were cheaper proteins, as well as safer  ones, because free of harmful bacteria.
The Vegetable protein can do all that the animalprotein can do and do it better, because it has no harmful germs, like the animal protein, and leaves no bad after effects, as animal protein does. Animal protein swarms with billions of harmful germs, and is a bacteria former and carrier. Vegetable protein foods  may be eaten raw, or lightly cooked, while Animal protein foods should be well cooked to destroy the harmful germs. It is not safe to eat Animal protein foods raw.
Vegetable protein foods have an abundant supply of vitamins, while the Animal protein has but few, because of the high temperature in which Animal foods are cooked, from 250 to 1800 degrees Fahrenheit.(http://www.rapidtables.com/convert/temperature/fahrenheit-to-celsius.htm )
Animal protein  food is rich in fat. Fat is not good for the body. The animal protein is constipating, while the Vegetable protein is more of a laxative, and furnishes bulk, badly needed by the body. Animal protein foods putrefy more rapidly in the colon, and cause greater harm. Animal protein food is ” second hand” food while Vegetable protein foods are organized foods, produced by Nature, and are always pure and sweet, and rich in the elements to build, to regain, and to maintain good health.
By a wonderful, and a very complicated process, known to be photosynthesis and chemosynthesis, nature takes Carbon, Hydrogen, Nitrogen, Oxygen, and the mineral elements in the soils, principally Iron, Sulphur, Phosphorus, and a small amount of other elements, and builds by the aid of organized living bodies, the compound protein.
About 20% of the oxygen breathed is needed to oxidize the proteins, and about 30% to oxidize the blood  in the lungs, while 50% is needed to oxidize the Starchy foods. We can see the reason for occasionally using mouth breathing in order that the body may be supplied with sufficient oxygen.
Vegetable Foods High in Protein Content. 
Rank 1930, USA
1. Flour, Soy bean  39.50 %
2. Sesame  35.99 %
3. Wheat germ   35.40 %
4. Beans, Soy   34.00 %
5. Pignolians, pinenuts   33.90 %
6. Peanuts   29.80 %
7. Peanut butter    29.30 %
8. Walnuts, black    27.60 %
9. Seed, mustard    27.50 %
10. Lentils, dried    25.70 %
11. Peas, split, green, dried    24.60 %
12. Peas, dried   24.50 %
13. Beans, dried   24.30 %
14. Beans, kidney  24.12 %
15. Pistachios   22.60 %
16. Seed, flax   22.60 %
17. Nuts, Paradise   22.20%
18. Butter, Almond   21.70%
19. Peas, Cow   21.50%
20. Cocoa   21.50 %
21. Beans, Buckeye   21.43 %
22. Nuts, candle    21. 40%
23. Almonds   21.40%
24. Beans, navy   21.00 %
25. Nuts, hazel   20.00%
26. Seed, caraway   19.50%
General Average  25.89%
Animal Foods High in Protein Content
Rank. (1930 USA)
1. Beef, dried   39.20 %
2. Cheese, Dutch   37.90 %
3. Cheese, curd    36.50%
4. Steak, round   27.60 %
5. Shrimp   25.40 %
6. Steak, sirloin   23.90 %
7. Cheese, average   23.75 %
8. Beef, roast   22.30 %
9. Chicken   21.30 %
10. Cheese, cottage   20.90 %
11. Turkey  20.70 %
12. Pork   20.25 %
13. Liver   20.12 %
14. Salmon, fresh   20.05%
15. Mutton, average   20.00%
16. Ham   20.00%
17. Beef, average   19.00
18. Bologna   18.70 %
19. Fish, average sea   18.00 %
20. Fish, average   17.00 %
21. Crabs   16.60 %
22. Egg Yolk   16.20 %
23. Pig´s feet   15.80
24. Bacon, lean   15.80 %
25. Bluefish   14.40 %
26. Perch   14.2
General Average 21.79 %

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