From hypothesis to experimentation

For a long time, I lived under the illusion of a civilization of happiness. Brilliant studies, with the horizon double career of physicist and cellist, when pharyngeal cancer radically changed the situation. Years of effort, self-discipline, plans for the future were shattered by a stupid lymphoblastic sarcoma that appeared behind my uvula, which left me with little chance of survival, even after surgery and radiation. About the death row score, given the presidential pardons …

Perhaps the shock was salutary. He taught me that so-called safe values, such as degrees, social consideration, money are just hot air in the face of health problems. Life hangs by a thread, but what was that thread holding on to that it would break so soon? I was twenty-six, a lovely woman, soon a first child, everything that smiled on us, then suddenly the abyss …

After a sleepless night, we decided to bet a winner. Seeing your body succumb to its own cells seemed unnatural to us. Hadn’t I rather made mistakes somewhere, disobeyed certain natural laws so that the promises of life turned so brutally into the promise of death?

We will soon have options for a full return to the earth. An old farm in the open countryside, without heating, without running water, without electricity, without telephone, without newspapers… All the artifices of civilization, even the good old wood stove and the rack cauldron. All this in the mad hope of discovering somewhere the cause of the evil: what organic or psychic disorder could have caused these death cells to degenerate and proliferate …

Among the various possible factors, the most critical seemed to us to be food. My doctors had assured me that there was “no link between diet and cancer.” However, it is from food that all kinds of molecules pass into the blood each day. However, all of our vital mechanisms work on the basis of molecules. It is therefore imperative to take into account the incoming molecules and their characteristics.

Culinary preparations transform two things on an infinitesimal scale: on the one hand, the biochemical structures of the fragile molecules present in food, with the consequence that digestive enzymes and others can no longer process them properly; on the other hand, the taste properties, determined by combinations of aromatic molecules, modifications that risk absorbing food that would not be absorbed in its natural state.

Knowing that a toxin is nothing more than a molecule that does not break down properly and gets stuck in certain processing cycles, there was concern that traditional food would result in the creeping accumulation of harmful substances. The changes in flavor could produce disorders at the level of appetites, therefore overloads or deficiencies.

The question was ultimately to know if modern man is still genetically adapted to foods before the culinary art, or if he has adapted to the various gastronomic innovations put in place by our ancestors and which gradually came to constitute our traditional food. Should animal milk be considered a natural product, and what about cereals, introduced only ten thousand years ago into human food? And seasoning, and salt, and spices, and fried foods … An incomplete genetic adaptation to all these novelties, with the abundance of improvised molecules that they represent, could it explain the abundance of dysfunctions constituting human pathology? …

No scientific study having apparently addressed the question, we had no other choice but to observe empirically what the effects of these denaturations of all kinds could be. First on ourselves: were we going to survive by going back to an “original” diet, without any of the culinary tricks that delight gourmets? It is said that humans survived by cooking: Were our children going to grow up normally eating only raw foods? How would they cope with their childhood illnesses?

Also on animals: would wild field mice, for example, exhibit the same troubles as humans if they received human food? And are pigs as obese and smelly with raw food as pigs with their pellets? Would they have more parasites than the others with their sterilized food? What about chickens, barnyard animals, dogs, cats? What about viral, bacterial diseases?

The results of all these empirical observations, supplemented by those of thousands of people performing the experiment on themselves, allowed me in the long run to formulate a coherent theory placing genetic maladjustment at the center of etiology. Genetic disorders obviously remain topical, but imposing molecules on an assimilation system that is not adapted to them is in itself the equivalent of a genetic disorder (because genes only regulate exchanges and molecular transformations ). Note that I have been helped in this task by many assistants, biologists, doctors, nutritionists etc.

For a more precise picture, try it yourself and observe the results, or look on the page about the beneficial effects what results have already been observerd.