Instinct and Disease

What are the relationships between diet and various diseases?

The quality of diet and nutritional balance influence overall health, particularly the body’s natural defenses. Both overall health and natural defenses are involved in resistance to all diseases. Therefore, we can expect that a diet tailored to the body’s genetic makeup and balanced through alliesthetic means according to actual needs will have a positive influence on most pathologies.

It is obviously empirical observations of the progression of various diseases within the context of instinct that allow us to confirm or refute this reasoning. Indeed, we observe positive, sometimes spectacular, results, particularly in pathologies against which conventional medicine is powerless or offers only palliative care. The positive effect of diet can be explained on several levels:

1. Some illnesses have a direct dietary cause, such as certain digestive tract disorders: simply changing one’s diet is often enough to alter their course. This category includes dyspepsia, heartburn (acid reflux), constipation, flatulence, etc. Results are usually observed within a few days.
2. Most illnesses or their complications involve inflammatory processes. Experience shows that inflammation is directly related to overeating. A diet regulated by the body’s internal processes ensures a rapid normalization of inflammatory processes and the pain generally associated with them, most often within a few days, the time it takes to eliminate intestinal contents.
3. Cardiovascular diseases stem from the accumulation of fatty plaques (atheromas) in the circulatory system, which eventually break off and block small arteries such as the coronary arteries (which supply the heart muscle) or cerebral arterioles. The areas of the myocardium or brain that are no longer supplied with oxygen undergo necrosis, often irreversibly. These abnormal fats are directly related to dietary lipid intake. Experience even shows that atheromas are partially reversible, hence the substantial improvements observed after adopting an instinctive diet, which certainly represents the best approach to healthy eating.
4. Autoimmune diseases are also largely influenced by diet, likely by dietary antigens (incompletely broken-down molecules) that cross the intestinal wall. Regularly entering the bloodstream, these molecules can overstimulate the immune system, causing it to attack the body’s own cells, resulting in inflammation and organ degeneration. Under the influence of instinct, a slow convergence towards the normalization of immune activity and an often unexpected regression of symptoms are observed.
5. Cancer is directly related to the immune system, which no longer performs the normal recognition and destruction of foreign cells. The regular penetration of certain food antigens can induce a state of “tolerance,” such that certain targets of the immune system are put on hold. This explains the regressions of malignant or benign tumors that can be observed in the months following a change in diet.
6. Infectious diseases regress very regularly and very rapidly with dietary correction. This is explained, a priori, by the normalization of the immune system. Thanks to the reduction of inflammation, the disappearance of pain (in catarrh, tonsillitis, abscesses, boils, infected wounds, etc.) allows these illnesses to be kept within the limits of what medicine calls the “mild form.” Symptoms are barely apparent or disappear very quickly (as quickly or more quickly than with antibiotics), leading us to question the very notion of pathology and the function of so-called pathogenic germs. Most microbial agents even seem to have seful functions that medicine has only glimpsed so far. The effectiveness of instinctotherapy makes it possible, in the vast majority of cases, to avoid antibiotic treatments, whose drawbacks are well known.

From a theoretical point of view, instinctotherapy provides two fundamental elements of reasoning: On the one hand, it allows us to highlight the nutritional dysregulation caused by the disruption of alliesthesic mechanisms (food-related alliesthesia) through food preparation. This dysregulation can have multiple consequences, including deficiencies, excesses, inflammatory tendencies, pain, and so on. On the other hand, it adds to the influence of classic pathogenic factors the effect of molecules denatured by culinary techniques or introduced by foods foreign to the natural diet, which can lead to a wide variety of disorders: toxic effects, allergens, autoimmune reactions, immune suppression, and so forth.

Generally speaking, various food preparations cause molecular disruption by uncontrollably altering the biochemical structures of food substrates. It is therefore not surprising that the daily exposure to these molecular disruptions induces all sorts of functional disorders, resulting in the vast array of so-called diseases of civilization. These diseases will be recognized in principle by the fact that they do not exist (except in a rudimentary form) in animal species living in their natural biotope, nor in human beings nourished according to instincto principles, especially from early childhood.