A food is said to be original if it is not modified by any artifice
of conceptual intelligence: an aliment as it is directly given by nature,
for example as an animal can obtain it in its natural habitat.
The artifices by which humans transform their nourishment fall into five
principal classes :
various cooking processes, heat drying, chilling, deep freezing, irradiation,
blending, seasoning, layering, extraction, grinding, pressing, mixing,
Use of animal milk
products derived from it.
Chemistry : use
of fertilizers, pesticides, additives, synthetic compounds, drugs, etc.
certain agricultural and breeding techniques.
As we shall discuss below, humans do not seem to be genetically adapted
to non-original foods. Upon a complete return to original foods, one in
fact experiences the reawakening of an extremely precise alimentary instinct,
which expresses itself chiefly through changes in olfactory and gustatory
perceptions, or aliesthestic manifestations, located in the oral-nasal-pharyngeal
region and not to be confused with the sensations of repletion or indigestion.
enables us to formulate the law of the alimentary instinct
original aliment attractive by its aroma and flavor is useful to the organism.
The reciprocal is equally true : an original food which is noxious or useless
is repulsive by its aroma and/or its flavor.
This law can be deduced directly from the principles of evolution :
any animal whose instinct inclined it to consume toxic plants or to balance
its diet poorly, would put itself in a position of inferiority and would
be eliminated through natural selection. Therefore the alimentary instinct
must have been perfected in the course of time, in the same way as any
One must recognize, however, that this evolution occurred through interaction
with original foods ; so it is hardly surprising that the aliesthetic mechanism
is misguided by non-original foods, too recently introduced for our genetic
code to have had time to adapt to them. The existence of innate programming
of the alimentary instinct can be verified, for example, with newborn babies,
immediately capable of selecting and apportioning their (original) foods
All these aliesthetic manifestations may seem quite unorthodox on first
sight. We can demonstrate, however, that they are part of a coherent unity
(= that they have teleological significance) by the fact that they lead
spontaneously to an optimum nutritional balance, characterized by the normalization
of inflammatory processes (disappearance of pain) as well as by perfect
regulation of body temperature, weight, vitamin and mineral levels, etc.
A useful food can become useless or harmful when consumed in excess of
the needs of the organism ; in fact one observes that its taste suddenly
changes (sometimes within a single mouthful) or that various unpleasant
sensations appear. The flavor of the food may be experienced as sour, acrid,
astringent, pungent, burning, bitter; or its texture as rough, dry, sticky,
etc. We refer to this change as the "sensory barrier".
Notice that smell and taste are unlike the other senses: they are
the expressions of the alimentary instinct, as manifested by neurophysiological
structures - the olfactory center and the hypothalamus. These can modulate
nerve signals transmitted to the forebrain as a function of metabolic conditions.
Thus the aroma and flavor of a food do not represent its objective characteristic
as do its color or its consistency to the touch. (A banana smells of rubber
and feels rough on the tongue when the need for it is fulfilled, while
its color always remains yellow!).
Smell and taste do not play the same role. Smell attracts animals selectively
toward inviting foods ; then taste stimulates chewing and swallowing, inhibiting
the process as soon as the need has been satisfied, or when the digestive
capacity is reached. Note that the aroma of a food disappears almost entirely
as soon as chewing starts ; from that point smell serves only to reject
a food, or certain parts of it, that may be defective, rotten, spoiled,
etc. In brief:
Smell = attraction
Taste = stimulation
The culinary art aims to make foods seem better than nature. But by virtue
of the law of the alimentary instinct, a food that does not seem attractive
when raw, does not correspond to the needs of the organism. In rendering
it more agreable, culinary devices do nothing but defeat the natural sensory
barrier. In other words, cooking consists in making one eat what one
must not eat.
Insofar as the organism clears the toxic residues and metabolic disturbances
from prepared foods, the various instinctual preferences become clearer
and more intense. One now discovers the original flavors of fruits,
vegetables, meats, and other products of nature, which bring a degree of
pleasure beyond comparison with what one feels at first. In the end, original
nutrition turns out to be a form of gastronomy richer and more gratifying
than the culinary variety.
From the anthropological viewpoint, we may consider culinary practices
as the result of a sort of short circuit between intelligence and instinct,
the former permitting us to alter our sensory data so as to obtain pleasure
at will, but at the cost of abusing the latter. The pleasure derived through
artifice, alien to the genetic programming of our nervous systems, is in
fact nothing but a sensory illusion. It leads, moreover, to progressively
overloading the system, diminishing little by little our level of pleasure,
defeating the culinary purpose. The systemic overload renders uniquely
disagreeable the original foods (with which the aliesthetic mechanism works
correctly), to such an extent that the pleasure they yield can not match
that of cooked foods. Cooking, then, constitutes a kind of trap into
which humankind has fallen in the course of developing our conceptual intelligence.
The diagram below represents the original state of nature (from which it
derives directly, by the same reasoning as the law of the instinct, being
in fact a consequence of the laws of evolution):
That is to say, everything
that is good to the palate is good for the body, and everything bad for
the body is bad to the palate. The result is a state of harmony, in
which it is enough to let oneself follow natural inclinations ; this is
the law of pleasure.
Bad = Bad
In the presence
of culinary artifice, one finds oneself on the first diagonal: one
can render good to the palate what is bad for the body. Henceforth it is
to beware of pleasure, to resist temptation. In addition, the intoxination
of the organism and the overloads resulting from defeating the sensory
barrier have the effect that original foods taste bad or provoke nausea,
so that one finds oneself on the second diagonal. The preceding diagram
is completely reversed:
That is to say, the expression
of the alimlentary instinct conflicts with our needs, pleasure leads
to errors, it is necessary to establish rules and to intervene by will
power to limit the damage. Exactly this is what happens on the one hand
with the disorders due to conventional eating (obesity, cardiovascular
disease, etc.) and on the other, with the emphasis placed on dietetics,
the search for daily menus, dietary regimes, etc.
Bad = Good
The law of the alimentary instinct also permits a precise definition of
the notion of gluttony. First, notice that with original foods gluttony
does not exist: because it is not possible to have both pleasure and
harmfulness at the same time (if a food is appealing, it is useful, and
if not useful, it is displeasing). Therefore it is necessary to intervene
by artifice in order to elude the law of the instinct: in fact, a prepared
food can seem good even though it is useless to the body. Gluttony, then,
is defined as the quest for pleasure in the absence of need - implying,
as a corollary, resorting to culinary artifice. From a philosophical point
of view, note that gluttony thus defined
(= pleasure = harmfulness)
not exist in the original state of nature. Peculiar to Homo sapiens
and to conceptual intelligence, it leads to overloading, dependency, and
pathologies, accounting for its classification as one of the seven deadly
single denatured food introduced into the original menu is enough to
produce an overload (since the instinct fails to regulate its consumption).
Moreover, in its presence the other foods (with which, being original,
the instinct functions) lose their normal flavor (one has the sense of
being "sucked in" by the denatured food). The general level of pleasure
is noticeably reduced, leaving a sense of frustration. One is then
tempted to reestablish a satisfactory level of pleasure by seeking further
culinary artifices. This may explain the development of the culinary arts
of the first, possibly even accidental, cooking - an evolution that was
statistically inevitable following the mastery of fire. It is equally clear
that original eating does not yield the pleasure necessary to prevent
a sense of frustration unless it is practiced 100 percent, and that
any exception is reflected in an increase in the level of "temptation"
posed by the culinary environment.
Taking account of the alimentary instinct suggests a particularly simple
and efficient way of approaching the problem of dietetics. Instead of assessing
the needs of the organism from the outside (with all the risks of diagnosis
in the face of the extraordinary complexity of nutritional processes and
their inevitable fluctuations over time), it is enough to comply with the
olfactory and gustatory pleasures, expressions of an instinct which is
directly in touch with the body's actual needs and which can track unforeseeable
and sometimes surprising variations in quantity. Note that Anopsotherapy
is not a "diet"; it implies no obligation nor any prohibition against nature.
It tends to eliminate the artifices that are likely to defeat the aliesthetic
mechanism (or to pose problems not manageable by metabolic processes).
For the artificial scheme of diagnosis - prescription it substitutes
the natural process of probing - acquiescence.
It is shown by the foregoing that the instinctual apparatus is manifestly
not adapted to prepared foods: one must then wonder what is their effect
on the rest of the nutritional apparatus. Through the working of natural
selection, each species adapts to the conditions of its habitat. Such adaptation,
however, takes many generations; the genetic code changes very slowly over
time (less than 1 % in the six million years since our forebears diverged
from the chimpanzees). The practice of cooking dates, roughly speaking,
from just ten thousand years ago - quite recent in relation to the biological
time scale. Yet each new alimentary challenge introduced by intelligent
artifice may pose a new metabolic problem and entail pathological consequences.
For any culinary artifice, there is a reason to ask:
whether a genetic adaptation
has been or would habe been necessary
whether such adaptation
whether it has had
time to occur
This issue, apparently
ignored by medical research, is quite critical, being at the very heart
of the world health problem. The prognosis in any illness depends inevitably
on nutrition. Therefore the illness depends on nutrition (even if one is
ignorant of its mechanisms). It is needful, then, to pose the problem of
adaptation before plunging blindly into a quest for therapeutics that risk
missing the point, that in fact remain unavailing in the face of various
diseases. Three quarters of the population die of neoplastic or cardiovascular
diseases, which are not necessarily preordained by nature.
foods introduce molecules into the organism to which the enzymes, programmed
by the genetic code, have no reason to be adapted. These "non-original
molecules" may be created in chemical reactions induced by cooking, or
may come from foods not in the original alimentary spectrum of humans (such
as animal milk). It will be impossible for some of these to be metabolized
normally; instead, blocked at some stage of transformation, they will accumulate
in the organism, provoking a gradual culinary intoxination. They will be
found in the circulating fluids (blood, lymph) or stored within the cells
or in the interstitial spaces (amylose), in fatty deposits, or even integrated
into cell and tissue structures (membranes, collagen, joints, dentin, etc.)
Contemporary studies of metabolism have not yet given much consideration
to these abnormal molecules, whose transformations constitute an anomolous,
or "paradoxical" metabolism (= processes not provided for by the genetic
code, which we call "parabolism"). Some of these substances could
provoke all kinds of disorders (as many disorders as there are classes
of substances and functions in the organism). In other words, the culinary
intoxination will give rise to a "molecular pathology" which could
constitute the cause in whole or in part of numerous illnesses.
The notion of intoxication as conceived by medical science refers either
to chemical substances or to alimentary intoxication due to accidental
contamination, fermentation, surfeit, or any intolerance; and in pathological
cases, to an excess of the waste products of normal metabolism. Fringe
medicine gives more weight to the alimentary factor than does conventional
thinking, but at present neither seems to have distinguishe clearly between
toxins and non-original toxins.
In fact, certain molecules
present in original foods are toxic, as are certain by-products of metabolism:
these substances, however, have existed all the time, so that the programming
of our genetic code provides for their elimination through normal channels
(= detoxication). The same cannot be said of molecules that deviate from
this programming, which must be eliminated by various unexpected mechanisms
(deviant channels) and over much longer periods of time. Here we shall
speak of non-original toxins from culinary origins, and of detoxination.
Because very small quantities of noxious susbtances can be enough to provoke
serious disorders (20 millionths of a gram in the case of the botulism
toxin), it is not necessarily easy to detect these non-original toxins;
they may be involved in all vital processes, whose complexity is well known.
In the face of the unenlightenment that reigns in this area, it has been
possible to compensate for the lack of analytical techniques by resorting
to the sense of smell. Indeed, experience shows that any substance leaving
the organism and giving off an abnormal odor derives from a pathological
process. This is so with many substances of culinary origin whose characteristic
odors one recognizes, at the end of certain periods of detoxination, in
the perspiration, the urine, the feces, the breath, the skin oils, the
earwax, etc., enabling us at such times to explain correctly the discomforts
that may be associated with these mechanisms of elimination (coincidence
of signs and odors).
The whole of medicine has been built up without taking account of the presence
in the organism of noxious substances of culinary origin. So there is good
reason to reconsider all the usual classifications of disease in light
of this postulate, which offers a precise cause of impairment of the "terrain".
In accordance with
the principle of homeostastis (= the tendency of the organism spontaneously
to reestablish its equilibrium and its integrity), one can expect to find
certain detoxination processes designed to eliminate at least some of these
non-original toxins. Now accompanying such processes will be various signs
that medicine - unaware of this molecular pathology - takes for so many
morbid symptoms. So one must expect to find among the catalog of diseases
a certain number of "useful disorders" - detoxination processes
(or "orthopathies) designed to restore health. Such misunderstanding may
have serious consequences, because the therapies that are supposed to cure
these "diseases" will in reality accomplish nothing but to interrupt the
organism's needful processes, and to maintain it in a state of intoxination
that will grow worse over time and open the door to true illnesses and
premature aging. In order to determine which diseases can be classified
among these orthopathies, one may apply the following criteria:
Positive results: after
recovery, a "useful disorder" must leave an improvement of the terrain,
which shows itself, for example, as a lessening of the symptoms of true
Program: a process
programmed by the organism must take place in a sequence that one finds
repeated in other individuals.
such a process must evolved spontaneously toward healing, insofar as it
is not thwarted by unforeseen factors such as non original nutrition.
Discharge of substances:
the elimination of substances is observed in the form of catarrhs, diarrheas,
concentrated urine, sweating, bleeding, discharge of pus, abnormal odors,
the detoxination process will be just so much longer, more intense, or
more frequent in relation to the severity of intoxination, provided the
organism has not reached a "tolerance" state as a result of excessive intoxination
it is useful to the species that a program of detoxination worked out in
an individual can be transmitted to others, in such a way that certain
useful disorders can be "contagious".
a program designed to eliminate one class of toxins will have a tendency
to intensify whenever a certain quantity of the same toxins are reintroduced
into the bloodstream (for example, after a dietary "exception")
a process can be interrupted with comparative ease by various interventions
likely to disturb the organism in its functioning, interruptions that will
be taken for so many "cures".
Experience seems to show that most illnesses considered as infectious satisfy
the preceding criteria, provided that alimentation strictly respects the
norms defined by Anopsotherapy. One must therefore call into question the
classical conception of the virus and the bacterium, which
may no longer be considered as necessarily pathogenic agents. A virus in
fact introduces into the cell a fragment of DNA or RNA which, by microscopic
observation, seems to intervene as a sort of complementary program which
augments the genetic code and which permits the elimination of various
classes of toxins not originally foreseen; to speak more precisely, non-original
molecules. The bacterium, likewise, seems to be used by the organism (which
perfectly regulates its multiplication under Anopsotherapeutic conditions)
so as to provide, through a "third party", enzymes that can decompose non-original
molecules or their undesirable by-products beyond the capabilities of its
own enzymes (ones adapted, a priori, to original molecules).
Therefore, instead of battling against microbes by the use of antibiotics,
vaccines, asepsis, etc., the role of medicine will be rather to see that
the organism succeeds in regulating in a satisfactory way the detoxination
processes with which they are associated - perhaps even to seek means of
instigating such processes so as to reestablish th integrity of the terrain
and prevent true illness. In the present state of affairs, the apparent
therapeutic successes obtained in infectious illnesses may be the cause
of the rising mortality due to cancer and cardiovascular diseases, through
an endemic increase in the incidence of toxemia.
There are good reasons to reconsider especially the medical interpretation
of three phenomena whose meaning cannot be seen apart from our postulate
that foreign substances are present in the organism:
Catarrhs of the
mucus membranes which permit the discharge of matter in the form of
abnormally thick mucus ; the normal channels of secretion serving, under
exceptional conditions, for excretion of undesirable substances.
all sorts, acting as safety valves to permit the passage of toxins that
cannot be eliminated through other channels.
one of whose effects is to allow the white corpuscules to pass through
the dilated capillary walls and perform their work of cleaning in the tissues.
These processes must be respected, to the extent that they do not exceed
the limit of the "tolerable", a criterion that seems always to be observed
under Anopsotherapeutic conditions.
The toxins present in circulating fluids in excess of certain critical
concentrations, may disturb various functions (even ones unrelated to the
detoxination processes of the moment), notably digestion, assimilation,
intestinal and renal elimination, blood circulation, body temperature regulation;
functions of the liver, gall bladder, pancreas; growth of hair and nails,
sebacious secretions, activity of the endocrine system as well as the whole
of the nervous system. Such disturbances or functional diseases disappear
relatively fast upon ceasing the introduction of culinary toxins; they
are easily reversible. They reappear, however, at any time when
the degree of toxemia again exceeds a critical threshold, as a result of
either a new alimentary intoxination (exceptions!), or of a detoxination
that releases previously accumulated toxins into circulation. The return
former symptoms of this kind therefore permits diagnosis of a detoxination
process unless there has been some faulty food on the table.
Beyond certain thresholds, the accumulation of toxins may result in the
various structures: cellular vacuoles overwhelm the whole cell and inhibit
its vital processes, calculi are deposited from overconcentrated substances
in body fluids, tissues exhibit fatty or calcareous infiltrations, the
dentin may take on a darker color due to material carried in by the blood
and infused from the roots, the joints become abnormal, collagen is infiltrated
by cross-linked proteins that impair the suppleness of the tissues, etc.
To these disturbances, much less reversible than those mentioned previously,
are added all the degenerative effects of auto-immune illnesses.
To identify and destroy foreign cells and molecules, the organism deploys
a sort of police system, called the immune system, whose principal
agents are the white corpuscules (some of which are capable of making antibodies)
and certain proteins, the "complement", specializing in refuse collection.
Indispensible for maintaining the organism's integrity, this system too
is genetically adapted to the foreign substances that the original environment
may have presented. So it is not necessarily capable of reacting correctly
in the face of non-original molecules, some of which may accumulate unchallenged,
nor against cancer cells unforeseen by its programming (for example, cells
which have become malignant as a result of penetration by non-original
molecules into their nuclei).
When the immune system is called upon too often by foreign molecules, it
goes on strike: in such a state of immunological tolerance, the
organism permits itself to be invaded by molecules of a sort that profoundly
compromise the terrain, penetrating into the cells and settling in the
membranes, etc. Should a random cancerous cell appear, with its membrane
composed of these molecules that should be recognized by the immune system,
they may by chance be taken for a tolerated class of molecules, so that
the cell will not be recognized nor destroyed and may give rise to a tumor.
To reverse this process, the immune system must cease its toleration; most
notably it is necessary to put an end to the influx of foreign molecules
from alimentary sources. Then, however, other body cells marked by these
same molecules, will equally be recognized as foreign and destroyed; hence
a rapid loss of weight.
Certain viruses seem to be responsible for programming the breakdown and
replacement of cells that make up various organs particularly subject to
damage (myelin sheaths, joint structures, kidneys, etc.). When these cells
are invaded by foreign molecules, the immune system, being in charge of
rejection, may speed up its work to such a degree that the healing process,
normally sufficient to replace cells as fast as they are thrown off, cannot
keep up the pace, especially if the viral activity is aggravated by an
additional influx of foreign molecules from alimentary sources. What follows
is an apparent self-destruction, which may stabilize upon the resumption
of original alimentation, giving way to a gradual healing. This is clearly
seen with the so-called "auto-immune" diseases such as multiple
sclerosis, rheumatoid arthritis, lupus erythematosis, etc.
This same theory (called crossed tolerances) equally well explains allergies:
when the tissues have
allowed the accumulation of molecules foreign to original alimentation,
a seemingly minor factor (a grain of pollen, dust particle, medicine, etc.)
is enough to provoke a more or less widespread cessation of tolerance,
which expresses itself by a disproportionate inflammation. We thus understand
how the detoxination accompanying original alimentation can cure the most
diverse allergies (the allergy to pollens of gramineous plants disappears
upon putting an end to the toxins brought in by the previous consumption
of baked grain in the form of bread, pastries, ect.).
Some abnormal molecules present in the blood can impair the functioning
of the neurons and synapses, either by inhibiting them or by increasing
their excitability. Nervous stimuli, when amplified abnormally, may engender
of auto-excitation or "contention", altering the psychic equilibrium
in all its aspects and in all degrees according to the case, from a simple
obsessive tendency on up to schizophrenia: with Anopsotherapy a gradual
reduction is indeed observed in the level of anxiety, of stress, of aggressiveness,
along with the disappearance of insomnia, agitated dreams, nervous tics,
etc. The sexual instinct in particular, when endogenous excitation no longer
interferes with it, tends spontaneously to resume its original function,
and seems to restore what the Ancients called sacred eroticism. This leads
us to reconsider the whole of psychoanalysis (theory of metasexuality).
no longer be defined by the absence of illnesses, but on the contrary by
the capacity of the organism to react against foreign matter, that is to
say by the presence of "useful disorders", for as long as detoxination
continues. Thanks to instinctual regulation of food intake, the signs observable
from outside generally remain minimal (silence of the organs!) or at least
without severity. Under traditional alimentary conditions, the inflammatory
tendency produces the usual symptoms, so that the absence of visible disturbances
gives evidence of a relative absence of reactivity (immunological tolerance)
and therefore of poor health. In sum, the absence of symptoms will be a
sign either of the absence of intoxination or of the absence of detoxination.
Health will be the capacity of the organism to maintain or reestablish
its integrity (= normal genetic code + normal molecular structures).
Experience shows that detoxination is achieved at a speed which is of the
same order as intoxination occurs, through successive phases corresponding
to the cessations of specific tolerances induced by different types of
toxins, the most intense ones usually coming at the start (thus the need
of good supervision). The improvement of one's general state and the healing
of diseases starts as soon as the rate of intoxination falls below the
critical threshold, all the faster if the disease is more recent in origin.
Thus true illnesses heal comparatively fast, whereas useful disorders and
maladies make their appearance (in an embryonic form if the alimentary
balance is correct) until the foreign substances are completely eliminated.
It is difficult to estimate what the original life expectancy of humans
should be, in view of the universality of culinary practices. Certainly
intoxination is responsible for a pathological aging which is superposed
upon genetically programmed aging. The immune system attacks cells that
are too intoxinated, producing a risk of microinflammations that further
aggravate the inflammatory tendency already exaggerated by the imbalances
and toxins of prepared food. Thus the organs grow riddled with "holes"
that are filled by the non-specialized cells of scar tissue, leaving ever
heavier demands upon the functioning cells; hence an accelerated evolution
toward kidney, liver, cardiovascular, or cerebral insufficiency, etc. (auto-immune
theory of aging). Upon putting a stop to culinary intoxination, the reduction
in the inflammatory tendency checks this process, some functional cells
gradually replace the scare tissue (at least in part), whence follows a
rejuvenation that is, for example, observed in elderly people who have
practiced Anopsotherapy for a sufficient time.
A loss of weight (reserves, decomposed cells, deshydratation) may indicate
either the elimination of foreign matter or the loss of useful matter.
The transition to Anopsotherapy is generally accompanied by an initial
loss of weight, due in part to a reduction in the water retention caused
by cooking salt (about one kilogram) and to the release of unwanted substances
accumulated as a result of the tolerances induced by the intake of maladapted
molecules. Such a loss of weight as "intended" by the organism must not
be confused with a pathological weight loss caused by malnutrition, by
a metabolic disorder, or by an auto-immune process that escapes form genetic
control. Paradoxically, detoxination may sometimes be accompanied by putting
on weight, either because the elimination of toxins is brought to a halt,
for example by the presence of foreign substances excessively concentrated
in the intestines (exceptions, constipation, or too rapid cellular detoxination),
or because the toxins on the way to elimination are too dangerous to the
rest of the organism (particularly the nervous system), in which case they
may be stored in adipose masses. It may therefore be inadvisable to force
the loss of weight through violent means (saunas, massages, excessive exertion).
After the initial loss of weight will follow a rebuilding of the musculature
a stabilization of normal weight (youthful figure).
Various factors can stimulate detoxination and lead to appearance of the
corresponding symptoms: chilling accelerates body heat generation
and mobilizes the stored substances (hence mucous catarrh); prolonged warming
exchanges and provokes the release of certain toxins; over-exertion,
shocks, prolonged rest, and lack of sleep likewise; consuming a new
food, just like acting to exceed the sensory barrier with a
food particularly well-suited to the needs of the organism, may set off
a rejection by the cells of undesirable substances previously stored, which
will be replaced by the suitable molecules supplied by the blood (law of
exchange); exposure to sunshine may produce an inflammation of the skin
and a release of the toxins accumulated in the subcutaneous fats (after
a sufficient period of original alimentation, direct sunshine no longer
causes burns or classical blisters). In any of these cases, a surge of
detoxination reveals itself through mild discomforts (sweating, nausea,
thirst, etc.) and may entail a cessation of tolerance, recognizable
by a lasting change in the alimentary spectrum (tastes and distastes) as
well as by the odor of the matter eliminated (feces, urine, breath, skin,
An alimentary substance cannot be assimilated unless all the substances
necessary for its metabolism are present in the organism (law of the minimum).
A vegetable protein, for instance, cannot replace an animal protein, because
it does not contain enough lysine, which is one of the eight essential
amino acids. Observation of the aliesthetic mechanisms seems, in fact,
to confirm the impossibility of total vegetarianism; it may even be necessary
to resort to sufficiently varied protein sources (eggs, shellfish, various
kind of meat and fish), at least when seeking a therapeutic optimum. Likewise
it seems that not only amino acids are in question, and that the problem
of complementarity is much more complex than today's dietetics has led
us to believe. Note that with cooking this problem is far less evident,
the alimentary molecules being partially decomposed by thermal agitation,
enabling them to "skip" some steps in metabolism. So it is important to
the choices available as much as possible.
After a period of strict Anopsotherapy, the act of bringing the oral mucosa
into contact whith a non-original food (by chewing for a few secondes)
or of consuming a certain quantity can touch off a cessation of tolerance
sensitizing the immune system from the outside. Following such provocations
one may indeed observe rather significant reactions (aches, fevers, particulars
odors, etc...) which may be salutary in the case of neoplastic diseases,