Re: Which aspect/part of the food that we consume is ‘warehoused’ until the correct zone occurs? Is it something esoteric or something scientific? We definitely feel sugar, alcohol and caffeine for example independent of time zone, indeed even energy from lunch seems to kick in just after?
Great question! There are thousands of scientific papers on circadian drug and food delivery.
It’s mostly a matter of how well chemicals are absorbed, utilized, stored, and eliminated following “digestion.”
And the reactions you mention vary a great deal according to time, latitude, altitude, temperature, season, barometric pressure, humidity, saliva, chewing time, heredity, microbiome, engrams, etc.
Time and timing are central players.
Digestion is “the breakdown of food into smaller components that can be more easily absorbed and assimilated by the body,” and only the beginning of a total process.
The human body is not a steam engine, so calories in, calories out, won’t work.
Nocturnal light exposure also makes a difference. A 2009 research paper concludes …
“Nocturnal light immediately affects peripheral clock gene expression but without a clear correlation with organ-specific output genes, raising the question whether the peripheral clock plays a ‘decisive’ role in the immediate (functional) response of an organ to nocturnal light exposure. Interestingly, the autonomic innervation of the liver is essential to transmit the light information from the SCN, indicating that the autonomic nervous system is an important gateway for the SCN to cause an immediate resetting of peripheral physiology after phase-shift inducing light exposures.”
Newer research shows the Food Clock can give us immunity from both the Light Clock and the Activity Clock.
Better yet, Night Owls get even more immunity when defusing the Light Clock with both the Food Clock and the Activity Clock.
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'Is “Warehousing” Esoteric Or Scientific?' have 5 comments
October 22, 2014 @ 10:48 pm atomb
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October 26, 2014 @ 2:14 am John
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October 26, 2014 @ 10:51 am atomb
Thank you, John! :)
October 26, 2014 @ 2:16 am John
Hi Atom,
what’s the difference between eating soaked almonds without the skin on them ?
October 26, 2014 @ 10:53 am atomb
The tannins and phytates in almond skins are actually good for our health, especially for our skin.
For example, according to a 2002 abstract from the Journal of Agricultural and Food Chemistry (“Antioxidative Phenolic Compounds Isolated From Almond Skins”) …
“Nine phenolic compounds were isolated from the ethyl acetate and n-butanol fractions of almond (Prunus amygdalus) skins. On the basis of NMR data, MS data, and comparison with the literature, these compounds were identified as 3‘-O-methylquercetin 3-O-β-d-glucopyranoside (1); 3‘-O-methylquercetin 3-O-β-d-galactopyranoside (2); 3‘-O-methylquercetin 3-O-α-l-rhamnopyranosyl-(1→6)-β-d-glucopyranoside (3); kaempferol 3-O-α-l-rhamnopyranosyl-(1→6)-β-d-glucopyranoside (4); naringenin 7-O-β-d-glucopyranoside (5); catechin (6); protocatechuic acid (7); vanillic acid (8); and p-hydroxybenzoic acid (9). All of these compounds have been isolated from almond skins for the first time. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activities for compounds 1−9 were determined. Compounds 6 and 7 show very strong DPPH radical scavenging activity. Compounds 1−3, 5, 8, and 9 show strong activity, whereas compound4 has very weak activity.”
Here’s an abstract from the June 2005 issue of The Journal of Nutrition …
“Consumption of tree nuts such as almonds has been associated with a reduced risk of coronary heart disease. Flavonoids, found predominantly in the skin of almonds, may contribute to their putative health benefit, but their bioactivity and bioavailability have not previously been studied. Almond skin flavonoids (ASF) were extracted with HCl:H2O:methanol (1:19:80) and their content of catechins and flavonols identified by HPLC with electrochemical detection. ASF bioactivity was assessed in vitro by their capacity to increase the resistance of human LDL to oxidation induced by 10 micromol/L Cu2+. ASF from 0.18 to 1.44 mumol gallic acid equivalent (GAE)/L increased the lag time to LDL oxidation in a dose-dependent manner (P < or = 0.0001). Combining ASF with vitamin E or ascorbic acid extended the lag time >200% of the expected additive value (P < or = 0.05). The bioavailability and in vivo antioxidant activity of 40 micromol ASF were examined in BioF1B hamsters. Peak plasma concentrations of catechin, epicatechin, and flavonols (quercetin, kaempferol, and isorhamnetin) occurred at 60, 120, and 180 min, respectively. The concentration of isorhamnetin was significantly elevated in liver at 180 min. Absorbed ASF enhanced the ex vivo resistance of hamster LDL collected at 60 min to oxidation by 18.0% (P = 0.028), and the in vitro addition of 5.5 micromol/L vitamin E synergistically extended the lag time of the 60-min sample by 52.5% (P < or = 0.05). Thus, ASF possess antioxidant capacity in vitro; they are bioavailable and act in synergy with vitamins C and E to protect LDL against oxidation in hamsters." Almond skins have been investigated by many other scientists. It's a shame that scientists know how good food is for us, yet they persist in selling us pharmaceutical poisons. :(