Instinct and Body Odors

Body odors are often shocking or unpleasant. What are the causes of this phenomenon?

We first notice that these odors are very different in specificity and intensity from one person to another. For example, the body gives off significantly stronger odors in older people. Armpit odor usually begins in adolescence and varies greatly from person to person. Types of smell also differ with different regions and cultures. Note that humans living naked retain their characteristic odors, these cannot therefore be attributed to the clothing factor.

What about primates in the wild? Researchers have paid little attention to this question, but some witnesses claim that Gorillas living in the wild give off an odor more reminiscent of violets. Wild animals and elephants, on the other hand, give off very unpleasant odors, specific to the species and not reminiscent of human odors. The odors of meat animals, such as hares, gazelles, poultry, are subject to alloysthesis: they go from unpleasant to pleasant in the event of a significant need for protein.

Several factors are clearly involved. Our sense of smell is designed to recognize dangerous animals from a distance, so as to warn us or scare us away. It also allows us to locate prey when it meets a nutritional need, or at least to recognize this need when the animal is close to the nostrils.

On the other hand, it is paradoxical that we find the odors of our peers, or those of our own bodies, repulsive. Rather, the genetic programming of our senses should make us experience attractive odors, particularly that of a potential sexual partner, and alert us with repulsive odors when danger or disease threatens us.

This harmony is actually verified in the natural food context. After some time of instinctive practice, body odors decrease significantly and become more and more subtle with the years (while they increase with age in the culinary context). We also note that the unpleasant odors of different organisms depend on previous culinary habits. An old man who has consumed large quantities of biscuits gives off a strong, clearly related odor. Heavy consumers of dairy products give off characteristic odors, reminiscent of wet cardboard, etc. Macroscopic observation therefore argues for molecular pollution from molecules denatured by culinary devices, or from the absorption of substances not included in the human food palette.

This is also true for the animal. A cow, for example, locked in an enclosure dominated by a particular plant from which it was obliged to feed due to lack of more suitable grass, gave off a strong odor reminiscent of the essence of this plant; its meat, particularly the offal (kidneys and liver), turned out to be inedible as the same smell was concentrated there.

There is therefore an accumulation of undegraded molecules from an unbalanced or biochemically denatured diet. These molecules circulate in the blood and are emitted with the different exudates which they explain the unpleasant odors. After a sufficient time, armpit sweat is no longer repulsive, it contains rather attractive odorous substances specific to each individual. The sexual organs also, even the anal area, get rid of old “stinks” to take on light odors that can be deciphered as pleasant.

Excremental odors are also linked to the presence of molecules foreign to the proper functioning of the body. All hunters know that wild animals have almost odorless droppings. Domestic animals fed instinctively, for example dogs, cats, even pigs, also have odorless droppings (impossible to identify excrement with your eyes closed).

The same observation was possible with children and suggests that the pestilential odors of human stools are due to molecular pollution of the food or the body. The presence of abnormal molecules can have two causes, they can be of direct origin: inappropriate foods in quantity or quality, whether overload or denaturation, result in abnormal concentrations of molecules incorrectly degraded in the contents of the intestine, the bacteria of the intestinal flora multiply and themselves emit molecules typical of putrefaction; to this is added an indirect cause: the wall of the intestine actually works in both directions, absorption and elimination; the molecules present in the blood, particularly during detoxification, are returned in the stools with sometimes recognizable odors (Münster-type cheese among former heavy eaters of dairy products, cooked cabbage among cabbage soup lovers, etc.), which suggests that these molecules have accumulated without having been normally degraded.

Practice

The corollary of the above is that each shocking body odor signals a disorder: either detoxification, or an uncontrolled infection, or intoxication by denatured foods or even food overload. Monitoring body odors thus regains a diagnostic role, as attributed to it by doctors of past centuries: to monitor the odors of your body is to monitor your health. An absence of odors therefore reflects an absence of pollution in the body, or in certain cases an absence of depollution, particularly in young subjects.

Mouth odor often signals deterioration of the teeth, particularly around the necks. They can also come from a loaded tongue, a sign of detoxification or digestive or intestinal difficulty.

Foot odor is always a sign of detoxification, it is almost non-existent with a well-balanced instinctive diet. Staying in poorly ventilated shoes only amplifies the phenomenon.

Scalp or beard odors also depend on food overload or old toxins (buttermilk odors in the hair, bread crust in the beard).

Odors from the perineal region are notably due to cooked or consumed fish in excess, or to dairy products.

Pestilential odors in stools and urine indicate either a dietary imbalance (excess of certain foods), or the presence of denatured foods in previous meals, or a detoxification reaction (evidenced by certain inflammatory, immune or nervous symptoms).

The reduction or even disappearance of all of these parasitic odors testifies both to the absence of detoxification (the peaks of which are less and less sensitive over time) and to a well-balanced dietary practice.