From food to nutrition * – an attempt to navigate a labyrinth of opinions

In triathlon, for example, nutrition alongside, swimming, cycling and running is referred to as the 4th discipline. In my opinion, this ranking does not do justice to the importance of nutrition for our well-being. I consider nutrition to be the foundation on which all of our well-being, our productivity and our general ability to adapt to environmental conditions are built. The process of creating food from food has made us what we are today as a human species during a 10,000-year evolution, but also our history, our fate as individuals is shaped by the way we nourish ourselves, how we eat. If we go back in our own history and in the development history of humans, then the ability to cook and thus to produce food from food has made them independent of place, climate and vegetation.

What characterizes the food that ultimately nourishes us?

Food ultimately becomes food by processing living things from nature. This makes the food edible, durable and also transportable, a value that should not be underestimated. A whole living being, a part of it or its fruit is processed. We eat plants and meat, both of which were previously living organisms. We eat eggs, cheese, potatoes, flour, drink milk, juice, etc. They all come from something living or organic. Our food is always a composition, something that is made up of many components, regardless of whether it is processed or cooked food or a food that we enjoy raw. As minerals, salts have a special position within the broad spectrum of foods. They usually only consist of a few different molecules. They are an essential part of our cooking recipes. However, they are rarely eaten straight, because they are not exactly tasty on their own.

So food is always a complex composition and never a monosubstance, whereby the type of composition determines the taste, but also the effectiveness. Individual substances such as vitamins and the whole range of nutritional supplements (amino acids, L-carnitine, niacin, glutamate, creatine, zinc, selenium, etc.) are not a pleasure for the palate and are therefore processed into capsules or tablets so that these mono-substances – all results from the chemical laboratory – become edible. If you look around in the literature, the value of these food supplements for our well-being is not clearly proven and is constantly changing.
As I mentioned earlier, food processing or cooking is a demanding craft. It takes experience to prepare a good and healthy meal that nourishes the body and mind and does not harm them. We all know the ready meals that made us sick and still do. We in our western culture suffer considerably from our bad eating habits, which have mostly developed due to incorrect scientific assumptions and misinterpretations of study results.

Cooking is an art

Cooking is an art, it is a combination of intuition and experience, a tradition that is passed on from one generation to the next. Many of us know little about the various ingredients, have forgotten the wealth of experience of previous generations that is a matter of course for good, high-quality cuisine. I think we need to rediscover this lost knowledge in order to treat the majority of the diseases that plague us today. So food can heal just as it can make you sick.
This is by no means a trivial suggestion, because good food can very quickly turn into bad nutrition. For example, if you destroy the structure and shape of a food out of ignorance, the nutritional value and thus the healing effect on body and mind is lost.

Trust medicines more than food and why colostrum should be on your daily menu

Biestmilch is a complex composition like any other food, it is organic and consists of a multitude of bioactive molecules. It is not a dietary supplement that was developed in a laboratory. It is a food that means the first indispensable sip of life and survival for the offspring. It is incredibly nutritious and gives the offspring everything they need to begin with. In addition, colostrum is the first food we come into contact with. It puts all organs and organ systems in the functional mode, the metabolism, the immune system, the nerves, the musculoskeletal system, the blood vessels etc.
Biestmilch modulates body states, it activates as well as it calms. It has an extremely positive effect on all regulatory systems in the body, including the head, of course.
So Biestmilch is not about replacing a quantity of X with a quantity of Y. That is why the amount you eat does not depend on your body weight, but on the activity level of an organism.

What use does Biestmilch have for adults?

Biestmilch can nourish us all our life, not just in infancy. It helps us preventively. Year after year, an increasingly solid basis is created for the growing demands that life poses to us. Biestmilch also affects all organ systems in adults, from metabolism to cell regeneration and immunity to the nervous and stress system. Of course, Biestmilch cannot move mountains, as it is like other foods. If you include Biestmilch in your diet, it will effectively support your well-being and prevent many chronic ailments. Let’s compare it to endurance training. If you want to stay fit or even improve your fitness, you have to work for it regularly all your life; you must never stop practicing, exercising. It is similar with the intake of colostrum.

If you choose Biestmilch, stick with it and consider it an integral part of your diet. The science behind Biestmilch is just as vague as it is behind any other food. In the food and nutrition sector, marketing is often stronger than any science. You have to learn to trust in your own experience and explore yourself. Try to find out what it means to feel good and see if Biestmilch can help you with this. It is a food of great strength and sustainability, regardless of age.

The science of nutrition and nutrition is a topic in itself. Here are a few ideas in brief.

Why does nutrition elude science to this day?

Science looks at the mono-substances that make up our food. Experiments are carried out in the test tube, then continued in the animal and finally field studies with humans are intended to support the relevant evidence. Then the conclusions are drawn by individual scientists. To date, nutrition research lacks the specifically defined frames of reference and hypotheses that could form the starting point for research. Science and nutrition do not have a defined robust relationship, rather it resembles an arbitrary meeting. Science does not seem to know how to approach nutrition and how to free it from thousands of years of experience. Diet is a complex fleeting subject. Western science doesn’t like that. Western science wants to distill the experience and the observer out of its investigative approaches, which I think is impossible, especially when it comes to food. The current status quo is that a substance is examined by researchers and then conclusions are drawn based mainly on association rather than causality. We, the non-experts, the outsiders, are often left helpless and our view is clouded by the power of the scientific word.

History is rich with erroneous conclusions. To date, science does not really know how to research nutrition in all its complexity. The solution is not to split up.

As long as we do not know which parameters or patterns of parameters to take into account and measure in order to develop a study design that then enables us to select the appropriate collective of people, determine the statistical methods and reduce the complexity appropriately while the results we are confronted must be viewed as temporary and fleeting. Until now we are more or less left to ourselves and our experiences. Despite all the science, the motto is still: “Explore yourself”!

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