Short life due to Christian food and Surya centenarians

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

Why does Christian cooked food shorten life expectancy to 45-58 years, and ancient Slavic steamed and fermented cuisine lengthens it to 150 years.

Everyone knows that without food you will die of hunger, but that the imposed method of cooking can reduce life expectancy from 150 years to 58 and provoke premature aging and death long before 40 years …

Although it is known that national cuisines are different, but that the Slavs have been deprived of their original cuisine since the 18th century, replacing them with a Christian one, dramatically reducing the life expectancy of the Slavs by 3 times (!), And provoking total progeria.

Christian nutritionists shamelessly publish a series of books called "Russian cuisine", but they do not contain a single Slavic dish older than the 18th century, but under the guise of Slavic they slip religious non-Slavic dishes.

So, how are traditional Slavic dishes PRINCIPALLY different from CHRISTIAN dishes passed off as Russian cuisine?

Two factors:

1) By the method of preparation (the Slavs steamed and fermented, but did not boil like the Christians)

2) The composition of the products (Christians introduced more grains and meat instead of herbs and berries).

And, which is indicative, the Slavic cuisine is also similar to the national cuisines of the tribes, where Christianity is not in honor, especially not a world confession such as Islam or Buddhism, but, say, something like Shinto or another form of ancestor cult or Rodnoverie … The reason, of course, not religion itself, but unhealthy traditions imposed by it.

The cruel truth is that Christians are totally imposing a mass delayed-action weapon - harsh heat treatment and refining of food - the destruction of trace elements, vitamins and other nutrients that are destroyed in this way.

Why is the more ancient RAW AND STEAMED-SURFED cuisine of the Slavs allows you to age more slowly and live 3 times longer?

Answer: in the disturbance of the physiological nature of food, its evolutionary..

What does this mean?

The type of human nutrition has been formed for millennia, and cooking, which appeared only in the 18th century, destroys all complex organic matter in food, for example, heat-unstable vitamins and enzymes, without which many trace elements cannot be absorbed, namely, almost the entire periodic table …

The fact is that monotonous food decomposition by cooking bioactive substances shortens life expectancy due to HYPOMICROELEMENTOSIS AND HYPOVITAMINOSIS …

The cynicism of the situation is that Christian doctors call it the profane word AVITAMINOSIS, which means the complete absence of vitamins in the body …

It is obvious that death occurs even at the stage of hypovitaminosis - no one has yet lived up to vitamin deficiency …

It is even more cynical when doctors, at the suggestion of Christians, write books "On tasty and wholesome food", where they describe food with digested enzymes and vitamins and, as a result, hamper the assimilation of the widest spectrum of microelements.

The first thing that catches your eye is the replacement of Slavic okroshka with Christian soup.

What, it would seem, is the difference? Why is soup so dangerous?

Why does okroshka increase life expectancy?

The basis of the soup is meat broth.

The broth does not even have a Slavic name, there is only a French surname for its designation precisely because the Slavs have not consumed such harmful food for tens of thousands of years.

Moreover. For hundreds of millennia of human evolution, human ancestors do not have such food …

The basis of okroshka is berry kvass or, as its substitute, bread kvass …

What are the advantages of mash and kvass over broth?

Bacterial fermentation and fermentation binds indigestible crystalline

trace elements into easily digestible organic complexes.

In addition, bacteria produce a complex of vitamins and enzymes, which are destroyed from cooking, and fermentation increases their number …

An important point. The correct Slavic okroshka contains a lot of sour cream - a product of lactic acid fermentation …

The same applies to sauerkraut - it is more physiological than boiled cabbage in Christian dishes … That is, useful bioactive substances are destroyed by boiling and stewing, and fermentation increases them. Finally, an important feature of steamed ancient Slavic food, replaced by inferior cooking food.

Namely, those parts of plants that are evolutionarily designed for

food of symbiont animals, for example, the pulp of berries, when decaying, they release self-digesting enzymes.

In nature, such fruits increase digestibility for weeks, and steaming speeds up the ripening process up to 6 hours! How did the Slavs achieve such wholesome food - surya?

For this, the Slavs invented the "oven".

Such a stove was also melted on coals, and not on direct fire like Christians, food was steamed in a pot for 2 hours.

The hot pot was then wrapped in an insulating cloth and left to dry overnight.

An important feature. A watery product is fully steamed, and the grain still needs 4 hours to soak … Porridge was not cooked before, but steamed in the oven. Earlier, even ovens were in stoves.