Anopsology

Instinctotherapie ( syn. raw food therapy, Anopsologie (Greek αν ( at ) not ὄψων, ( Opson ) prepared food), Instincto - raw, instinctive raw, instinctive diet, instinct food, Instinktotherapie, alli aesthetic nutrition) is founded one in 1964 by Guy- Claude Burger diet after him was diagnosed with cancer. It is a special form of raw food, when one relies in the choice of food on the innate instincts.

Burger assumes that the human organism even today is still able, with the help of his smell and sense of taste to determine the current value of a particular food for the body as long as it is natural ( unheated = raw, unseasoned, unmixed and uncrushed ). He is convinced that the man has too far away from its natural life and eating habits by taking cooked and processed food.

The food must be raw and may be denatured by no thermal or chemical processes or even irradiation. Ideally, a mechanical change is avoided. In addition, foods are not mixed together.

Unlike many other raw food all directions not denatured food must be eaten, including meat and fish, as long as it or he is raw.

Theory

The Instinctotherapie represent in the view Burgers is a kind of long-term experiment, which investigates the question of genetic mismatch of the human organism to the usual diet today.

In contrast to other raw food diets will be the choice and quantity of consuming food here is based exclusively on the attractive and repulsive signals appearing very individual as odor salivation reflex ( in the selection ) and taste ( when eating ).

From the experience of the law of instinct diet was formulated by Burger:

Each original food that is appealing to the senses of smell and taste, is useful to the organism. The same applies vice versa: Harmful or useless foods are repellent to the senses of smell and / or taste in general. This law is based on the pleasure principle ( eng. pleasure principle) - a theory of classical psychoanalysis of Sigmund Freud.

Theory of genetic adaptation to an original food environment

From the theory of evolution is deduced that an animal that would be occasioned by his instinct to eat poisonous plants or to feed unbalanced, would be quickly defeated and would fall victim to natural selection. The nutritional instinct therefore had to be perfected over time to the same extent as any other function of the organism in the course of millions of years.

" Original " and " progenetische 'foods

Guy- Claude Burger differed in 1974 in his Essai sur l' instinct alimentaire chez l' homme et définition de l' Instinctotherapie (available online ):

• " Original " food ( fr. aliment " originel " ): those which vorfanden the apes in their natural habitat, without the use of conceptual intelligence

• Not foods that have been changed by a " trick " (such as selection ), but to the extent as they would no longer work fully with the alli aesthetic and metabolic mechanisms and " progenetische " food ( fr. aliment "pro- génétique " ).

Types of " acceptable " foods

Burger argues that the human physiology (smell and taste, digestion, metabolism) is optimally adapted to foods that existed before the invention of agriculture and animal husbandry, preferably wild plants and game.

Plant origin

• Fruits (tropical, subtropical, temperate climates )
• Vegetables ( roots, leaves )
• Legumes
• Cereals ( limited: without wheat )
• Seaweed

Of animal origin

• Country meat
• Game
• Offal
• Beekeeping products

• Water Freshwater (fish, shellfish )
• Salt water (fish, shellfish )

Of the denaturation of foodstuffs

The modern diet is based on the so-called Neolithic Revolution about 10,000 years ago when man invented agriculture (availability of cereals) and animal husbandry (availability of animal milk).

Methods with the help of the man changed the original foods are classified according to the Instinctotherapie into five groups:

• Mechanical denaturation: mixing, seasoning, superposition, obtaining extracts, crushing, pressing, mixing
• Use of animal milk and milk products
• (excessive ) use of cereals (especially wheat), which were before the invention of agriculture or non-existent available only in small amounts
• Application of chemicals: fertilizers, pesticides, artificial additives, synthetic products, medicines, etc.
• Artificial selection and certain cultivation and breeding techniques

Theory of genetic mismatch to denatured foods

The theory Burgers stating that the human body ( in particular the enzymes ) with 10,000 years not had sufficient time to adapt to the emerging in the cooking process (cooking, frying, deep frying, braising, baking, roasting, etc.) molecules, or this to metabolize completely.

This caused by the action of heat molecules are called by raw-foodists " New Chemical Species" ( NCAs ). Known to science, among other Maillard molecules and advanced glycation end products ( AGEs ). A representative is acrylamide.

The theory is contrary to that of the body according to recent findings on protective mechanisms, such as against acrylamide in food has.

Theory of " detoxification " or " Detoxination "

The theory of mismatch arose from observations of people who switched from conventional cooking food in an instinctive raw food. Especially in the first few weeks with no cooked food reported this initially worse -smelling secretions (sweat, urine, feces, pimples, Wundeiterungen ) on, after a few weeks, however, significantly less than with cooking food. Burger assumes that these odors come from retired Maillard molecules.

The " detox " or " Detoxination " by Burger largely corresponds to the concept of " purification of the body " of alternative medicine.

Food & Psyche

The effects of the elimination of non-native foods on the nervous system and the coupled thereto mental processes has been extensively investigated burger. Previously published in this area just a book in which the aggressive behavior of juvenile criminals is discussed. ( " Les enfants du crime " - Children of the crime Published by Orko Editions.. )

Scientific Articles

• The theory of variable sensation or Alliästhesie was described in 1968 by the French physiologist Michel Cabanac in over 40 publications.

• F. M. Pottenger Jr. published in 1939 observations of two groups of domestic cats ( Pottenger 's Cats ) were fed for several generations with raw or cooked meat. The latter group did not develop from generation to generation more skeletal deformities, the former, however.

• Combe N. et al. found in 1939 in rats fed with heated oil, that a high percentage of these macromolecules found themselves in the lymph (so in the organism and ).

• The scientific representatives of the Stone Age Diet ( Paleolithic diet or Paleo diet eng. ) - Loren Cordain, S. Boyd Eaton Staffan Lindeberg et al. - Closed in 2005 in her article that the human genome did not have enough time to adapt to the changes in diet since the Neolithic revolution, which - in proportion to the duration of the evolution - in the short term occurred. Furthermore, this maladaptation has been associated with the occurrence of lifestyle diseases.

• Curt P. Richter pursued over decades of the 20th century across the concept of instinct in psychobiology. He coined the term the specific hunger / appetite ( eng. specific hungers / appetites ) and investigated the regulation of the internal environment. All of these are components of the theory of food instinct.

• Clara M. Davis published in 1928 and 1939, the results of years of records of eating habits of young children in the transition from milk to solid food (studies " self-selection of diet by young children "). The small children who still knew no fixed meals were able to make from a selection of mainly unprocessed foods (including even raw beef ) a choice that brought them optimal growth, health and vitality.

• Stephen A. Goff and Harry J. Klee, published in 2006 their work on volatile plant metabolites, some of which can be perceived by humans and animals. Many of them are (essential ) nutrients such as amino acids, fatty acids or carotenes. The researchers concluded that those emanating from fruits and other foods volatile odorants can the brain provide information on the contained food ingredients. The food instinct would thus be nothing more than the simple comparison between the nutritional status of the organism ( function of the hypothalamus ) with the ingredients of the fragrance of the food.