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Dietary Research and Nutritional
Research Are Not the Same!
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Nutrients - Defined
Dietary research classifies calories as a nutrient ("energy") in a food item. For example, refined, white bread and whole grain bread contain approximately 60-70 calories per slice are, therefore, considered equal in dietary terms.
Nutrition research classifies calories as a measurement of energy in foods, not nutrients. Nutrition Research classifies foods by their nutrient value. Whole grain bread, for example, is complete in its nutrient value because it contains all of its vitamins, minerals and other nutrients in their original design. Whereas, white flour is a processed food and thus is not complete in its nutrients. Nutrition research has shown that some food refining and processing techniques deplete nutrient values. Nutrient deficient foods cannot be digested, absorbed, assimilated or eliminated properly. Therefore, they produce putrefied and fermented by-products that interfere with biochemical processes. Whole foods, however, are beneficial for all biochemical processes of the mind and body.
Quality of Food - Defined
Dietary research views the quality of foods in respect to freshness or spoilage, due to parasitic contamination factors (e.g., germs).
Nutrition research views the quality of foods in respect to complete nutrient value content and being void of chemical additives and preservatives. Additives and preservatives cause vitamin and mineral deficiencies and interfere with the "nutrition" of the body. Food Additives extend the "shelf life" of the packaged foods, yet shorten "human life." The cumulative effect of eating processed, food-additive foods is to poison the human body and in time, leads to illness, disease and pre-mature death.
Quantity of Food - Defined
Dietary research evaluates the quantity of food by standard measurements in ounces, cups, etc.
Nutrition research evaluates the quantity of food by ratios of proteins to carbohydrates to fats/oils for a balanced intake of nutrients that must work together synergistically to promote biochemical balance. For example, the percentage of Proteins to Carbohydrates to Fats/oils that is calculated to suit your individual requirements.
Toxicity - Defined
Dietary research focuses on the external effects of environmental pollution of air, food, and water, e.g., lack of sanitation and hygiene produces toxicity.
Nutrition research focuses on the internal effects of environmental pollution of air, food, and water on the biochemistry of the mind and body. For example, ingested pollutants produce toxic by-products which interfere with the "nutrition" of the body.
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