PREFACE OF DOCTOR SEIGNALET
The way we eat influences our health, all people of common sense agree; still is it necessary to define which is the ideal mode of nutrition. For centuries, thousands of answers to this question have been proposed, by doctors as well as by nondoctors, by scientists, researchers, judicious and honest people, as well as by illuminated, charlatans or swindlers.
Our time was marked by a current of new ideas, which led to great progress as regards dietetics. Doctor Catherine KOUSMINE was the pioneer of this search, which was continued, with modifications, by a certain number of authors among whom Doctor Jacques FRADIN and myself.
The style of feeding I propose is of ancestral or original type. It is based on the exclusion of the substances introduced since the beginnings of civilization, a period which dates back to approximately 5000 years for France. This choice, a priori surprising, is backed up by rests on the following reasoning:
According to the laws of DARWIN, the human enzymes, those of the digestive system as well as those of the other cells of the body, are adapted to the original molecules, only consumed by our prehistoric ancestors during million years. These enzymes are not adapted to certain new molecules, often bulky, abundant in animal milks, mutated cereals and the products resulting from cooking.
The not digested food macromolecules will cause the transformation of the intestinal bacterial flora, which becomes a flora of putrefaction, releasing also other macromolecules. When these food and bacterial molecules cross the mucous membrane of the small intestine made too permeable and break in blood circulation, they will induce many diseases, benign or serious, sometimes difficult or impossible to cure.
To avoid these troubles, it is advisable to adopt a hypotoxic food. It is necessary to observe certain rules, including the three main following ones:
- to exclude animal milks and their derivatives
- to exclude domestic cereals, except for rice.
- to consume a maximum of raw products.
The value of this design is shown by the frequent and major effectiveness ancestral mode in many affections, classically considered as incurable.
Many patients understand the interest of the nutritional change extremely well, but have difficulties applying it in in practice. They are disorientated, even panicked with the idea to remove the bread, the cakes, the pizza pies, the pastes, milk, butter, cheese, the yoghourts. They should in addition give up cooking with the oven, the fryings and the grills. All in all, they must eliminate 80% from their usual food and replace them by other products which they hardly used.
This obstacle is so important that a half of the patients, the least motivated, the least organized, give up following dietetics after a few days or a few weeks.
It is to help to solve this problem that Doctor PAUTHE wrote his work. For a long time, he understood and checked the extraordinary benefit of a quite selected feeding. He has applied the principles to himself and some of his patients for more than 10 years. he could note the difficulties had by many subjects following the dietetic regulations.
Christian PAUTHE thus had the idea of writing a book of recipes, I will not say cooking, since any cooking there is proscribed, but a " crudine ", if I dare to employ a neologism. But Mr. PAUTHE, if he is an excellent doctor, did not have special knowledge as regards restoration. He thus associated with his project Jean Marie OZANNE, professional cook head, whose abilities made it possible to transform the preliminary draft into solid reality.
It took three years of patient efforts to lead to this volume which gathers more than 300 recipes. Those are presented in a very clear way and are easily accessible, thanks to a double classification, one by categories of food, the other alphabetically. Very detailed information concerning the calories, the distribution between carbohydrate, lipids, protein, vitamins and minerals accompanies each receipt.
Even in the excellent tables of composition of food of RANDOIN and coll, one can't find as complete data as those which are detailed here, which did not surprise me, knowing the perfectionism of the two authors.
Last but not least I have to talk about Christian PAUTHE, whom I 've know for ten years and who his honours me with friendship. General practitioner, he inherited qualities of the doctors of countryside. He listens to the patients, patient and devoted, he does not care how long his working hours are.
In spite of the heavy responsability which its cabinet represents, Christian PAUTHE did not get into the routine. Always avid to inform itself, open to the new ideas but endowed with a solid common sense, he remains enthusiastic without being credulous. It was logical for him to get interested in this new mode nutritional , which involves so many favorable effects among most various patients.
Both qualified and impassioned, Christian PAUTHE was certainly the man qualified to write this book. These pages will certainly be very useful for all those who have difficulties of reaching that point, out of lack of time or organization.
The readers of my recent work " the feeding or the third medicine " will find here the means of applying the consultings I gave them. Even if, less purist that PAUTHE, I tolerate the cooked products at moderated temperature, lower than 110°C, although the raw food is always preferable.
I thus hope that the painstaking task of the two authors will lead to a success deserved near the public and that all the partisans of a well conceived dietetics will reserve a place in their library for this invaluable treaty.
Doctor Jean Seignalet
Former intern of Montpellier Hospitals
Lecturer at the University