Properties of Food

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Good Morning!

 

Properties of Food

 

CHEMICAL PROPERTIES

 

The chemical values of food represent the " science of nutrition " , and

these vital nutrients are water, protein, carbohydrates, fats,

minerals, vitamins, enzymes, co-enzymes, fiber and trace elements.

Roughly, the human body is composed of 60% water, 20% protein, 15%

fat and 5% carbohydrates, vitamins, potassium, sodium, and calcium.

It is certainly important to observe chemical intake of foods and

make sure it is properly balanced within the body to maintain normal

chemical homeostasis, or balance.

 

These chemical values are keys to drive all functions within the

body. Nutrition is very important to meet the daily chemical needs of

the body for survival, however, nutrition is merely a subcategory of

food. Food is not nutrition and nutrition is not food. Therefore,

when one looks at the " nutritional facts " label on the foods being

bought, this does not represent the entire classification of food,

but only the chemical ingredients needed (or not needed) by the body.

 

 

PHYSICAL PROPERTIES

 

The physical values of food are taste, color, internal temperature,

motion, energy, impulse, momentum, elasticity, fluid mechanics,

waves, vibrating bodies, thermodynamics, acoustic phenomena, optics,

electrostatics, electric currents, electrodynamics, high energy

physics, and relationship with internal organs and organ systems.

 

When the physics of foods is carefully studied, it is clear that

there are many important aspects of food that have been completely

disregarded, such as taste, color of food, effects to the different

internal organ systems, the internal temperature and the seasonal

meaning of the individual foods.

 

 

BIOLOGICAL PROPERTIES

 

The biological values of food are development, shape, size, how it

grew, when it grew, age, life span, nature, category (kingdom,

phylum, class, order, family, genus, and species), fresh or

preserved, and environmental characteristics (sunny, shady, mountain,

desert, lake, sea, ocean, dry, or wet that attributed to the growth

and development or withering and death).

 

Biology is very important when describing the individual foods,

because it represents the nature of the growth and development of the

food being consumed.

 

 

Andrew Pacholyk, MS, L.Ac.

Peacefulmind.com

Therapies for healing

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