The Traditional African Diet African health scientists have discovered that many of the intricate biochemical processes that govern the body can be influenced by the presence or absence of certain vitamins, minerals, or nutrients. The ailments that African people suffer from today are based on our improper diet and lifestyle. Remember that African biochemistry is based on the melanin molecule which is dominant in Africans. Western health science is based on white body chemistry, and is incompatible with the African body type. Nitrilosides (Vitamin B-17) is a designation proposed to include a large group of water-soluble, essentially non-toxic, sugary, compounds found in many edible plants. Nitrilosides are found in great abundance in a very wide variety of vegetable foods once eaten in great abundance by man. There are approximately 14 naturally occurring nitrilosides distributed in over 1,200 species of plants. The natural fodder of animals is similarly rich in this factor. No area on the earth that supports vegetation lacks nitriloside-containing plants. Beta-cyanogenetic glucosides are found in 13 per cent of the plant families, and of this 13 per cent, 46 per cent are tropical. African Traditional Diet, Nitriloside Foods and Cancer Nitriloside-rich plants and foods are a vital part of an amazing biochemical process in the African body type. For centuries, nitriloside-rich plants were used by Africans as a food and medicinal agent without manifesting any side effects. It is found in the seeds of those fruits in the “Prunus Africanus” and “Prunus Rosacea” species of plants. It can also be found in grasses, sorghum, millet, cassava, and many other foods that generally have been removed from the foods of Western civilisation. This diet has been one of the deciding factors that protected the integrity of the biochemical processes in African people. Wherever "primitive peoples" eat their traditional natural diet, their intake of nitrilosides is high, and their cancer incidence is low. Preventing the formation of cancer cells, appear to be closely related to the traditional African diet. It is significant that prior to African people’s arrival to the Americas, there were no known records of them contracting cancer while maintaining their traditional diet. Millet was once Africa ’s staple grain. It is high in nitriloside content. In fact, missionary and medical journals have recorded many cancer-free tribes all over Africa . From all over the African continent, the one thing Africans have in common is that the degree to which they are free from cancer is in direct proportion to the amount of nitriloside found in their diet. As much as 80% of the tropical African diet consists of nitriloside and thiocyanate yielding foods. The main staples of sub-Sahara Africa are cassava, yams, sorghum, and millet grains.
Posted on: Sun, 06 Oct 2013 23:50:08 +0000
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