The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking
If you can't cook, you can't cure!
This aim of this Course is to teach fundamental concepts from biology and chemistry within the
context of food, cooking and its relation to health. Importantly, if we view the health status of today's population and the epidemic of metabolic X syndrome, clearly food and cooking is core to the etiology.
This Course then is to provide a holistic and comprehensive overview of the field of today's nutrition in alternative medicine, and is designed to orient the serious student, whether he is lay or professional into Clerical Wellness counseling and helping others make right choices about eating. While no one area or topic is dealt with in the detail that is possible, it is hoped that a single Course integrating the major approaches used in nutritional research and practice will reduce the feeling of fragmentation and contradiction that confronts those who are beginning to explore the subject on the internet.
If the reader comes away from this Course with the impression that diet and nutrition can be productively approached from a number of angles both scientifically and esthetically, and that each approach has its limitations as well as advantages, they can begin to understand how all be fit together to form a complex and yet coherent practice, art and science, then this work will have served its purpose.
Cooking is about combining ingredients to create something completely different, called chemical reactions. It involves many chemical and physical changes to the food that the cook can carefully control in order to produce the desired result. Cooking is both an art and science. Cooking should begin with a scheme of nutrition in mind rather than simply an appeal to esthetics and taste. Food that may "taste good," is not necessarily good for you. Quite often, food preference is something that is learned early in life that becomes habit. Habits often become addictions and too much of a "good thing" can be harmful.
A new survey of American adults reveals that, despite the tireless efforts of the Food Network, Mark Bittman and KitchenDaily, 28% of Americans — almost a third — don’t know how to cook. Said ignorance was the second-most-cited reason for not cooking regularly. Over 50% of Americans do not cook because their spouse or partner does all the cooking. Thus, health choices are often made by others!
Orthomolecular nutrition aims to maintain human health through specific nutritional supplementation. The concept recognizes that due to heredity or chronic stress factors, certain individuals have vitamin/nutrient dependent disorders. The practice builds on the idea of an optimum nutritional environment in the body and suggests that diseases reflect deficiencies in this environment. Treatment for disease, according to this view, involves attempts to correct "imbalances or deficiencies based on individual biochemistry" by use of substances such as vitamins, minerals, amino acids, trace elements, fatty acids or even specific botanical substances. The findings behind orthomolecular medicine are supported by clinical and sound medical evidence and the therapy but has been ignored and even supressed. The validity of the orthomolecular approach as a form of medicine has been questioned since the 1970s in spite of its widespread use.
For example, the use of high dose vitamin D, the sunshine vitamin, was approached with radical scepticism in the 1970s only to find today orthodoxy has caved based on hard and sound clinical evidence. Now, blood vitamin D levels for a routine lab test is accepted by primary care doctors. Old school medicals doctors from those times can only say "I told you so.!" We acknowledge, the same will occur for such compounds as vitamin C, thiamine, niacin, etc.
The approach is sometimes referred to as megavitamin therapy because its practice evolved out of, and in some cases still uses, doses of vitamins and minerals many times higher than the recommended dietary intake. Orthomolecular practitioners may also incorporate a variety of other styles of treatment into their approaches, including dietary restriction, allergic food avoidance, megadoses of non-vitamin nutrients and even some pharmaceutical drugs like metformin and methylene blue. Othomolecular doctors have long argued that non-optimal levels and hereditary deficiency diseases of certain substances can cause health issues beyond simple vitamin deficiency and see balancing these substances as an integral part of health in such diseases as schizophrenia, epilepsy, subclinical scurvies, and even cancer. There are a host of illnesses that have been routinely cured by megadose vitamin therapy.
Linus Pauling coined the term "orthomolecular" in the 1960s to mean "the right molecules in the right amounts" (ortho- in Greek implies "correct"). Practitioners of orthomolecular medicine hold that treatment must be based on each patient's individual biochemistry and therefore use sound means of diagnosis with laboratory back tests and data. Practitioners also realize that orthomolecular treatment is essentially a cheap method of treatment that does not necessarily profit big pharma.The scientific consensus view is that for normal individuals, a balanced diet contains all necessary vitamins and minerals, and that routine supplementation is not necessary absent specific diagnosed deficiencies. We believe this is archaic and ignorant thinking in light of decades of clinical evidence that proves otherwise.
This 25 Clock Hour course is a combination of written Lessons and audio lectures.
INTRODUCTORY VIDEO: DR. LINUS PAULING, FATHER OF ORTHOMOLECULAR NUTRITION, CRUSADING SCIENTIST
- Msgr. Prof. [Dr. of Med.] Charles McWilliams Msgr. Prof. [Dr. of Med.] Charles McWilliams: Allie Litterer
LESSON 1: Introduction to Human Nutrition Page
LESSON 2: Introduction to the Vitamins & Minerals Page
LESSON 3: THE MINERALS IN HUMAN NUTRITION Page
LESSON 4: VITAMIN A Page
LESSON 5: THE B - COMPLEX Page
LESSON 6: Thiamine - Vitamin B1 Page
LESSON 7: Riboflavin - Vitamin B2 Page
LESSON 8: Niacin - Vitamin B3 Page
LESSON 9: Pantothenic Acid - Vitamin B5 Page
LESSON 10: Pyridoxine - Vitamin B6 Page
LESSON 11: Cobalamin - Vitamin B12 Page
LESSON 12: Biotin - Vitamin B Page
LESSON 13: Choline - Vitamin B Page
LESSON 14: Folic Acid Page
LESSON 15: Inositol - Vitamin B Page
LESSON 16: Para-aminobenzoic Acid (PABA) Page
LESSON 17: Pangamic Acid - Vitamin B15 Page
LESSON 18: Laetril - Vitamin B17 Page
LESSON 19: Vitamin C - Ascorbic Acid Page
LESSON 20: Vitamin D - Calciferol Page
LESSON 21: Vitamin E - Tocopherol Page
LESSON 22: Vitamin F - Essential Fatty Acids Page
LESSON 23: Vitamin K Page
LESSON 24: Vitamin P - Bioflavonoids Page
LESSON 25: Vitamins T & U Page
LESSON 26: Overdose on Vitamins? Page
LESSON 27: Co-Q-10 Page
LESSON 28: Vitamin H-3 Page
LESSON 29: Calcium Page
LESSON 30: Magnesium Page
LESSON 31: Copper Page
LESSON 32: IRON Page
LESSON 33: Orotic Acid, Vitamin B13 Page
LESSON 34: IDODINE & IODIDE Page
LESSON 35: Silica Page
LESSON 36: VITAMIN S [Bonus Lesson, no quiz] Page
Lesson 37: BONUS - SELENIUM Page
Lesson 38: Bonus - Alpha Lipoic Acid Page
Lesson 39: Boron Page
Lesson 40: Vitamin B11
- teacher: Allie Litterer
An introductory course on modern dietetics. Provides the student with a basic scientific understanding of the essential aspects of nutrition, biochemical properties and their interaction with the components of our bodies vital for our health and well-being. Allows the student to make reasonable judgments regarding nutritional claims and fad diets. Provides a basic core of factual data on current controversies regarding food, nutrition and health. Also covers information on food poisoning, additives and flavorings; and specialized topics on fasting, vegetarianism, obesity, alcoholism.
LESSON 1 Aims and Objectives of this Course
LESSON 2 NUTRITION STANDARDS & GUIDELINES
LESSON 3 Modern Lifestyle Challenges
LESSON 4 DIGESTION/ABSORPTION
LESSON 5 DIGESTION & ABSORPTION CONTINUED
LESSON 6 Carbohydrates
LESSON 7 CARBOHYDRATES - Lactose intolerance, Fiber, Probiotics
LESSON 8 CARBOHYDRATES - Blood sugar levels, Sugar controversies
LESSON 9 LIPIDS - Introduction
LESSON 10 NOTES ON LIPIDS
LESSON 11 LIPIDS - continued
LESSON 12 PROTEINS
LESSON 13 PROTEINS continued
LESSON 14 THE FAT-SOLUBLE VITAMINS
LESSON 15 The Water Soluble Vitamins
LESSON 16 THE MINERALS
LESSON 17 THE TRACE MINERALS
LESSON 18 ATP AND ENERGY METABOLISM
LESSON 19-ENERGY BALANCE
LESSON 20-ENERGY BALANCE WEIGHT CONTROL: OBESITY, DIETS
LESSON 21 SPORTS NUTRITION
LESSON 22 FOOD ADDITIVES & SAFETY
LESSON 23 FEEDING THE POOR, CHEAP AND EASY
LESSON 24 EAT CHEAP, STAY HEALTHY
Further research in Russia has shown that fulvic and humic acids can be used to resuscitate our soils, thus our food sources and finally, used in our bodies and medicines. This has been accomplished, producing high-quality supplements as our best defense against foods devoid of nutrition to which we have been accustomed for the duration of our lives.