The Science of African Biochemistry – 1

Soul FoodTHE SCIENCE OF AFRICAN BIOCHEMISTRY
A Nutritional Guide for Healing, Diet, and Well-Being
Tariq M. Sawandi, M.H., N.D.
Copyright ©2003

There are differences in body physiology between the races of Mankind. Every human has a specific biochemical makeup and therefore requires a unique biochemical diet in order to stay healthy and free from disease.

Nature has programmed every human body-type with certain food parameters which helps to prevent damage to the biochemical nutritional homeostasis (balance). Ancient African health practitioners taught that the human body has a vital force (aura, electromagnetic field) that allows one type of vitamin to change into another type of vitamin/or energy.

It is important to understand that energy is the basic unit of the human body. It is the foundation upon which all the cells, organs, tissues, and chemicals are formed in the body. The body emits a vibratory frequency which reflects the thoughts, foods, and medicines we ingest and contributes to the structure of our vital force.

The Center for Disease Control ‘s 2001 health statistics show that African-Americans are 1.8 times more likely to die from heart disease than [whites]; Blacks are 1.3 times more likely to die from breast cancer; 2.8 times more likely to die from prostate cancer and 1.4 times more likely to die from colon cancer. More than 2.7 million African Americans – 1 in 9 have diabetes. African Americans are 1.6 times more likely to have diabetes than [whites].

About 72,000 African Americans have sickle cell anemia, and the disease occurs in approximately 1 in every 500 African-American births and 1 in every 1,000-1,400 Hispanic-American births. Approximately 2 million Americans, or 1 in 12 African Americans, carry the sickle cell trait.

The purpose of the following report is to show that this great human tragedy in our communities CAN BE STOPPED NOW, entirely on the basis of existing nutritional health knowledge. We will explore the theory that cancer, heart disease, and sickle cell anemia is a deficiency disease aggravated by the lack of an essential food compound in African people’s diet, and that its control is to be found simply in restoring this nutrient in our daily diet.

The Western View of Health and Disease

The average doctor today under the Western system of medicine has spent over ten years acquiring training to learn about disease causation. Hence, there is a tendency among many physicians to look for a positive “cause-and-effect” relationship in which something clearly causes something else – a virus, or bacteria must “cause” a disease. The idea that disease is caused by an outside agency, or virus is rooted in the Germ Theory of disease, first proposed by the French scientist, Louis Pasteur in the mid-1800’s.

There are many diseases that plague the human family today which modern science has spent many billions of dollars searching for a prevention or cure, but they are no closer to the answers today than they were over a hundred years ago. Perhaps the main reason is that they are still looking for that “something” which causes these diseases instead of the “lack” of something.

The ultimate solution to the scientist’s most puzzling medical problem is to be found in a near-primitive concoction of herbs and foods. However, medical doctors have been trained to search for “complex” answers rather than looking to the simple laws of nature. As Dr. Laila Afrika, pioneer of African ethnomedicine put it aptly:

“In health science they (western doctors) believe that the body destroys itself with disease. Therefore, they must give toxic, poisonous drugs and vaccines to stop the body from killing itself. In Caucasian medical science, they believe that evil bacteria and virus are trying to kill good bacteria and virus.”

African Health Science

The African system of health disagrees with the idea of germs being the sole source of disease. Historically, African health science was founded upon holistic principles. This science pre-dates Egyptian medical science and is between 20,000 and 100,000 years old. In fact, it is the oldest medical science on the planet.

African health practitioners were devoted to teaching individuals to improve their physical, mental, and spiritual health through preventative lifestyles. The African physician and health professional had to first develop their own understanding of how African physiology worked on all levels before they could treat diseased individuals. This wholistic wisdom has been passed down to us as “The Science of African Bio-chemistry”.

This is the African health system according to “Naturopathic” principles. In this system, the patient is given an herb or food that will help the body defend itself. For example, if a patient is suffering from joint pain (arthritis), then this would perhaps indicate that there may be a calcium and/or mineral deficiency caused by a nutritional deficiency in the diet.

The African physician would advise or teach their patient what lifestyle, nutritional, emotional, or dietary changes should be made to alleviate the condition. This philosophy was consistent with the laws of nature and is based upon a belief in the body’s innate God-given, natural ability to heal itself when given the appropriate herbs, seeds, and foods.

The human body contains millions of microorganisms which support and help to keep our immune systems healthy and have enabled us to have healthy lives. The ancient Africans believed that a healthy immune system is responsible for the health and healing of the human body. From this premise, health problems occur as the result of “something lacking” in our nutrition, leaving the human body vulnerable to disease.

African medicine is a nutrient based system. A diet and lifestyle deficient in vital nutrients makes us susceptible to opportunistic infections, and cellular disorganization (cancer). This is why some people who are exposed to the cold virus do not get a cold. Or why some people are able to recuperate from a deadly disease such as cancer and others, cannot. However, many scientists and physicians reject the vitamin deficiency concept of disease until it is proven and tested through clinical trials.

African Physiology and Nutritional Needs

The 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. The science of African bio-chemistry 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.

According to Dr. Carol Barnes in his book, Melanin: The Chemical Key to Black Greatness:

“Melanin is a molecule, but a very large complicated and complex living molecule. It has a very high molecular weight of over 200, meaning that one molecule of melanin is composed of a three dimensional configuration of over 200 individual atoms. It is a living molecule, a life chemical, and it is charged like a battery. In fact, it operates like a battery or super-conductor, yet it is heat-resistant and is characterized by a nice, sweet fragrance.”

Melanin is responsible for manufacturing and sustaining life and it keeps the Black human in constant contact with the natural energies of the Universe. This is because Melanin is found not only in the skin, hair, and eyes, but it is also contained in many other vital organs of the body as well. It is in the nervous system, the spinal cord, the glands, the brain, the DNA, the muscles, intestines, heart and liver.

Its presence can be found throughout nature and is also found in many of our foods – plants, seeds, fruits, and vegetables. It is also found in animals, in the soil, in the bark of trees, rivers, streams, and seas. In explaining the importance and significance of melanin in African physiology, Professor T. Owens Moore, in his book The Science of Melanin, liken melanated people to plants:

“A melanated human body is synonymous with chlorophyll in plants. The chlorophyll functions as a converter of solar energy. Similarly, melanin is a converter of physical energy. We know that such pigments are essential to maintain the vitality of the plant. Thus, no flora without pigment exists on this planet. White leaves do not exist. The pigment chlorophyll is necessary for all vegetation. Similarly, melanin is important for proper human physiology.”

On the molecular level the electrons in melanin molecules orbit and rearrange themselves. They undergo what is called resonance. This rearrangement of electrons causes certain energy shifts in the body. This energy is then used in metabolism and cellular organization. Melanin depends on nitrilosides to keep itself clean. “When we eat synthetic foods, or cooked foods, we don’t get enough B vitamins and a lot of toxins are not removed and end up in the brain,” states Dr. Jewel Pookrum.

When melanin becomes toxic, it adversely affects the biochemistry, and the individual with toxic melanin becomes susceptible to a host of diseases. How does melanin become toxic? When we eat certain foods that are not compatible with our physiology, melanin is blocked from making the energy exchanges that are needed and this has resulted in dysfunction and disease. Dr. Laila Afrika states in his book, African Holistic Health:

“Blacks have specific nutritional and dietary needs. These nutritional needs arise because we have specific bodily differences as compared to other races and cultures. For example, over 70% of Black people (worldwide) cannot digest cattle milk. In addition, the intestinal florae (bacteria, virus, fungus and yeast) that naturally live in Black people’s intestines are unique to Blacks. Subsequently, Blacks assimilate food in the intestines differently.
Also, despite centuries of living in countries outside of Africa , their intestinal florae are the same as it was in their ancestor’s stomachs 2,000 years ago in Africa . Melanin (black color pigment) is obviously most abundant in Blacks. This melanin aids in protecting Blacks from the ultraviolet rays of the sun. It also increases the speed of nerve and brain messages which are transmitted between the left and right hemispheres of the brain and all nerve signals transmitted throughout the bodily nerve network…
Black people’s blood crystallizes differently from Caucasian’s blood. These are some of the many reasons why Blacks have unique nutritional, medical, and dietary needs.”

After African people were transported into the cities of America and Europe during slavery, their eating habits were changed drastically and suddenly. The result has been chronic and metabolic diseases of all kinds.

A brief look at the African-American diet tells the story. The food shelves of Black Americans are now lined with high carbohydrate foods that have been processed, refined, synthesized, artificially flavored, and loaded with chemical preservatives. To compound this problem, most of the vitamins, trace elements, and enzymes are completely removed through the manufacturing process, mostly so as to render the food more durable.

We are told by the food processors that the vitamins and minerals are put back into the food before sending it to the market. And so we see the word “enriched” on our bread, milk, and other foods. But make no mistake about it; nothing is left but raw starch which has little nutritive value. These starch synthetic chemicals are injected, which form only part of the missing vitamins, and are not properly ingestible by human beings because they are not “in balance”.

Most African-Americans assume that it makes little difference what they put into their stomachs as long as they are full. And one of the leading culprits in the way of poisonous foods eaten by Black Americans is soul food – Ham, potato salad, French fries, pork chops, chitterlings, collards, pig feet, cornbread, black-eyed peas, and hog maws. All of these foods are cooked in or laced with pork fat, lard, milk, eggs, butter, salt, spices, and lots of refined sugar. These foods are not compatible with our bio-chemical makeup, and are responsible for the many diseases that we suffer from today.

Let us pause, then, and reflect on the significance of this knowledge. Is it possible that hypertension, heart disease, cancer, diabetes, rheumatic diseases, much of our gastrointestinal disorders, sickle cell anemia, and skin disorders all are related directly or indirectly to a deficiency in our diet?

Let us return to the main topic – African Bio-chemistry, and to the realm of those questions for which we do have answers. It is no longer a speculation, but a fact supported by a mountain of evidence that “nitriloside” (beta-cyanogenetic glucosides)-rich plants and foods are a vital part of an amazing bio-chemical process in the African body type.

The compound nitriloside occurs abundantly in nature in over twelve hundred edible plants and found virtually on every continent in the world. It is mainly 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 civilization.

Like sugar, nitrilosides can be classified as a food component or a food factor. It is non-toxic, water-soluble, and completely normal to and compatible with human metabolism. Since it was an essential food compound in the diet of our African ancestors, I call it “African Nutritional Factor”.

African physiology evolved over millions of years to be in the best possible harmony with the diet our ancestors were eating. If we were to eat now approximately what we ate then, our bodies will automatically tend to resume the harmony of their natural state. In other words, our immune systems would perform at its highest function if we give it those food nutrients, in the form that it craves.

The African diet was primarily vegetarian. That is, our diet was almost exclusively from the plant kingdom. Very little animal or dairy products were eaten. However, today, the foods that once provided African-Americans with ample amounts of natural nitriloside compounds were replaced altogether by foods almost devoid of this factor. Significantly, it is during the time span that we have been in the Americas that the cancer rate has moved steadily upward to the point where, today, it is one of the number one causes of death of Africans in America.

Part -> 2

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