First of all, speaking about individual nutrition, we are talking about the exclusion of specific food foods from the diet of a certain person. For a long time, the issues of the individuality of our organisms from the point of view of biochemical functioning worried people.
In 1909, the Englishman Archibald Garrod studied medicine in the topic of congenital and personal metabolic disorders. The needs of each person change over time depending on the lifestyle. Hans Selye, an endocrinologist from Canada, believes that each person has a different response to stressful situations. This is determined by his threshold of tolerance, in other words, what one seems to be an insoluble problem, for another will be just another trifle in life. Knowing these differences, the theory of individuality can be characterized in this way: any food product that is useful for one organism can be dangerous for others.
The reaction of different people to the same ingredient can be completely opposite. The energy and resilience of a person largely depends on his nutrition and the type of metabolism is a decisive factor in determining the body’s response.
Considering the above, in order to improve health, recuperate, acquire and maintain a healthy shape, it is necessary to minimize the use of foods that are unsuitable for your body to a minimum. First of all, it is important to give up alcohol, caffeine, sugar, and hydrogenated fats found in margarine and vegetable oil. In other words, a decrease in the efficiency of a person’s life may be a consequence of the consumption of an insufficient amount of substances useful to a particular person and the abuse of substances harmful to him. A negative reaction of the body can manifest itself in minor illnesses, deterioration in the well-being and potential of a person.
With prolonged malnutrition, this quickly leads to cardinal health problems. It is important not to forget that substances and microelements that we absorb with food eventually enter all systems of our body and reach every cell. This transfer of substances from food to each organ of a person occurs more than 20 times a week.
The author of the method of individual nutrition, Candidate of Medical Sciences Torsunov O.G., an adherent of the ancient Indian life science Ayurveda. Smell becomes an important point in the selection of foods. Nature gives us, as well as animals, this natural tool and it is important to use it, aiming at our full-fledged state of health. Having understood the smells, it is easy to determine which components of the diet should be left and which ones should be excluded, as our body itself protects itself from harmful or dangerous ingredients.
This system applies to almost everything that we ingest: herbs, vegetables and fruits, medicines. Products should only be tested dry. When the aroma is not felt at all, for example, in cereals, you can grind, or finely grind the ingredient, and then shake to feel the entire aroma of the contents. The size of the grind does not affect the quality and flavor of the product. The Vedas insist that whatever ingredients are chosen, they can be consumed no later than three hours after preparation, so that the beneficial qualities of the ingredients are not lost.
All people according to Ayurveda are divided into three types: kapha, vata and pitta. For example, kapha tend to be overweight, have fresh skin, thick hair, strong bone and are not tall, by nature they are calm, reasonable and avoid conflicts. Such people are advised to be more mobile, to give preference to Brussels sprouts, dried fruits, legumes in food, to avoid sweet fruits, pastries and sweets with a high concentration of sugar.
Odor classification of foods
If the foods seem pleasant to you, it speaks of harmony with your character. When the smell seems unpleasant to you, you should not reject the product without evaluating the fragrance according to other criteria. The fresh scent indicates the compatibility of the ingredient with the physiological needs of your body, and this indicates that the nutrient will be easily digested and assimilated by you. In the case of a rotten smell, no matter how you taste it, it is not your choice.
If the aroma seems cool to you, this indicates compatibility with the vital energy of a person. If you want to achieve lightness and vigor of body and spirit – this is the best choice. An example of such a product is: calms the nervous system and adds lightness. To correctly identify the smell, you need to practice: not all of us will be able to separate warm or hot aromas. A convenient method can be the contrast of aromas: it is cold, or hot, fresh, or putrid: it is easier for the mind to understand such categories. Lightness, or heaviness, dustiness, or earthiness – this is far from a complete palette of smells in the theory of individual nutrition. A heavy aroma (dusty and unpleasant) means a destructive effect on a person, and a light one – on the contrary, the restoration of his systems.
A strong, obsessive smell symbolizes the same powerful effect on us and this product can be used only in small doses. An example would be vanillin, pepper, spices, or vinegar. Such aromas are felt only close (at the distance of the palm), from a distance they do not seem so aggressive. It may seem that these substances do not need to be consumed, but experience suggests that their small amount will only benefit.
If the smell is pungent and unpleasant, this signals that the use of this ingredient in food is prohibited.
When the aroma is generally pleasant, but pungent impurities, astringency, rot or other alarming odors are felt, then the ingredient can be consumed, but this product will not bring therapeutic effects with the use. In the case when an ingredient smells fresh with various shades of dubious aromas, you can eat it, but it is better not to get carried away. In case of illness, these foods can be harmful.
It is easy to understand which food ingredients should not be consumed at all: when there is a very strong smell, it does not matter whether it is sweet, bitter, pungent, or sour. Contraindicated foods symbolize a smell that is absolutely unpleasant for a person. Whether it is sweet, warm, or earthy – it doesn’t matter: if you don’t like the scent at all, then don’t eat it.
If you are planning to lose weight, then you can eat only those foods, the smell of which is completely pleasant to you.
There is also individual nutrition, which is determined by a personal nutritionist, who relies only on his experience and knowledge in the specialty. Many factors are taken into account, and certain goals are outlined in relation to a specific person. It is important to consider the place of cultivation, maturation and production of foods.
It is worth paying close attention to the frequency, quality, naturalness and volume of food consumed, this ultimately affects the growth, digestion, synthesis and reproduction of body cells. On the Internet, you can find computer programs that help you develop your own personal diet. If the body systematically signals the wrong intake of dry or liquid food, this indicates SOS signals and the need to change the diet.
Summing up, we can say that individual nutrition is the knowledge of a specialist, a person’s addictions and the properties of his body are defined in the list and proportions of food necessary for his full nutrition and functioning. And all the risk from the conclusions made depends on an accurate examination of a particular person and the knowledge of a nutritionist.