"Study of the unprepared", from the word Anopsia: Want or
defect of sight; blindness. Instincto is the more popular term used
for people on this type of diet, referring to eating by instinct.
The diet advocates
instinct-guided mono-eating (only one food at a time) of raw foods, and
is largely a raw version of the Paleo diet. It specifically excludes grains
and beans and also raw dairy. They eat fruits, vegetables, honey, nuts,
seeds, seafood, meat, organs, bone marrow and insects. The raw foods are
left in their natural state as much as possible, which means no combining,
spicing, cooking, juicing, grinding, or any other kind of alteration. A
food is said to be original if it is not modified by any artifice
of conceptual intelligence: an aliment as it is directly given by nature,
for example as an animal can obtain it in its natural habitat, with no
further processing by thermal or chemical means.
The artifices by which
humans transform their nourishment fall into five principal classes :
Thermal denaturing: various
cooking processes, heat drying, chilling, deep freezing, irradiation, etc.
blending, seasoning, layering, extraction, grinding, pressing, mixing,
Use of animal milk and
products derived from it.
Chemistry: use of fertilizers,
pesticides, additives, synthetic compounds, drugs, etc.
Artificial selection and
certain agricultural and breeding techniques.
Instinctos choose their
food by smelling or taste trying to select what is most attractive. After
that they eat what is selected until they don't want any more or until
the taste becomes unpleasant.
What Foods are eaten?
Grains are not on
the instincto menu unless they are germinated, at which stage they are
commonly called sprouts. Nearly every grass seed, legume, and nut can be
germinated and eaten instinctively. The big exception is wheat, which,
even sprouted, does not have a proper taste-change-- or so it is claimed.
It is argued that today's wheat has been so thoroughly bred away from its
wild progenitors that it will not properly interact with our instinct.
Other sprouted grains are eaten by instinctos, usually in small
amounts, since their taste often becomes unpleasant after only a couple
mouthfuls, though of course it varies from person to person.
All forms of dairy
products are avoided on the grounds that no dairy would have been consumed
until the advent of agriculture, and because in nature we find no mammal
who drinks milk beyond infancy. Many instinctos claim that raw dairy either
isn't attractive or has no proper taste-change.
Outside of those exceptions
(wheat and dairy), any plant or animal-- or any part of any plant or animal--
in nature can be consumed that provides a taste-change. According to instincto
theory, the presence of a proper taste-change is our best judge of an original
This diet was founded
by the Frenchman Guy-Claude Burger. More than twenty years ago, Guy-Claude
Burger was informed by his European physicians that he had an incurable
lymphoblastic sarcoma of the larynx. There was no hope for this particular
cancer. Subsequently, Burger isolated himself from civilization, which
he considered the cause of his disease. He hypothesized that getting back
to nature would cure him of cancer. On a farm in Switzerland he lived without
the modern aspects of civilization: no heating systems, telephones, electricity
or factory food. In less than a year his cancer receded and eventually
disappeared. Being a trained physicist and accomplished cellist, he continued
to study these matters. What he discovered was the alimentary instinct
as seen in the "taste-change" -- also call the "stop".
What is a "taste-change"?
Mr. Burger noticed
that at a particular meal raw cabbage would taste rich and sweet. At another
meal the same cabbage would taste unbearably bitter and unpleasant. Moreover,
it might again taste sweet at an even later meal. He became fascinated
by this "taste-change" phenomenon-- a phenomenon many of us have experienced,
though probably never paid much attention to.
He was soon experimenting
with many foods, paying particular attention to the taste and taste-change
characteristics. He discovered something that most anyone can discover
for themselves: when foods are in their original unmodified natural condition,
the smell and taste are variable-- their attractiveness changes with time.
Not only cabbage, but any raw fruit or vegetable (indeed, any raw, undenatured
meat, organ, shellfish, fish, pollen, honey, or nut) exhibits this curious
property. Instincto theory says that any plant or animal, or any part thereof,
in its original, undenatured form interacts with our senses of taste
and smell in this dynamic manner. Instinctos experience this taste-change
to be at its strongest and most pronounced with wild plants and animals,
though it occurs distinctly with most domesticated varieties as well.
For whatever reason,
cooking, fermenting, seasoning, and other methods of denaturing food destroy
the strongest taste-change properties. Even mixing raw foods, as in salads,
results in "faking out" sensory responses to the individual taste-changes
of the component foods. Shredded foods like carrots or hamburger have a
significantly reduced taste-change intensity, as do freshly juiced fruits,
such as orange juice. By the time orange juice is condensed (usually by
heat), frozen, and reconstituted with water, there is little taste-change
property left to interact with our smell and taste. Though we may get bored
with the taste of cooked and denatured foods, they do not usually exhibit
a taste-change comparable to that found in original foods.
"So, why would you
stop eating? This is the most magical part. An original food's taste will
actually change in your mouth as your bodyís nourishment needs are met
(the ones that this particular food offers). In other words, the honey
or seaweed that at first tasted exquisite will become less and less delicious,
until it is actually painful to continue to eat. Really! The sensory experience
changes, even though the food remains the same. Thatís because the body
is a most sophisticated signal-receiving and data-processing organism.
Itís perfectly designed to prevent overeating via the taste change. Even
if you are still hungry, you will not be able to eat more of a particular
food, as long as you are sensitive to your bodyís messages to stop. Why?
It just wonít taste good anymore (unless you use condiments to mask and
extend the flavor of this now non-nourishing edible). " - Ano
You can experience
this taste change yourself with a simple experiment. Lay in a supply of
one particular fruit or vegetable in any undenatured form. Select something
that has an attractive smell for you, getting more than you think you can
eat. Do not use salt, sugar or any other spice, sauce or dip. Don't mix
the food with anything else. Make sure that you start with an empty stomach
and sit in a place where you won't be disturbed. Slowly eat the food,
paying particular attention to its taste or flavor. Eat as long as the
food tastes good. When it starts to become only "okay-tasting" you will
probably want to stop, but keep on eating until it becomes unpleasant.
If you do, the food's taste and/or texture will eventually become thoroughly
unbearable. You may experience the taste-change or "get the stop" after
only a few mouthfuls or after several servings. If you dislike the taste
from the first mouthful, you might wait a day or two, or find a fresh food
that tastes more attractive to you at that particular moment. If you become
full, of course you should stop, but pay particular attention to the taste
of the food as you do so-- you will likely find it does not taste as pleasant
as your first mouthful. But you will find it unpleasant after having
reached "the stop" or taste-change.
The stop could have
been a change from pleasant to acidic, to over-sweet, extremely bland,
a complete loss of flavor, biting, "dry-mouth," burning sensations, insipidness,
bitterness, or sourness, among other hard-to-describe sensations. It may
also have involved texture. Bananas that were at first melting may have
become rubbery in taste and texture. Cucumbers may have become raspy and
hard to chew, when initially they were pleasantly crunchy, juicy, and sweet.
Fresh figs may take on a completely unbearable mouth-feel. Pineapples and
kiwis are known for their intensely burning taste-change, though some long-time
instinctos find the stop to be a loss of flavor with no burning sensation
whatsoever. You may have noticed while eating your particular fresh food
that not only the taste became unpleasant, but the smell as well.
Are Senses of Taste
and Smell the "Gate-Keepers" of our Alimentary Canal?
Our senses of smell
and taste differ from our senses of touch, hearing, and vision in their
ability to dynamically interact with raw foods. It may be that our senses
of taste and smell are intended to be the "gate-keepers" of our alimentary
canal, capable not only of choosing which foods to eat, but also
much to eat of a particular food at a particular time. The catch is
that this instinct, appears to function most properly with raw, unprocessed
foods--foods as served up by nature, not chefs. This shouldn't be too terribly
surprising since mammals, primates, and early humans evolved in the context
of raw, wild foods. How humans might best utilize this vestigial alimentary
instinct in the present day is controversial...
In general, in long-term
instinctos we are not seeing the deficiency symptoms which so often develop
on raw vegan (and especially fruitarian) regimes, but we are seeing that
the parasite issue is not as simple as it was once thought. An instincto
who tells you that as long as you eat 100% instincto you have no worry
about parasites (or degenerative disease) is either ignorant or very misguided.
of above text extracted from: An Ex-Instincto's Guide to Instinctive Eating,
by Kirk Nieft
Ex-Instincto's Guide to Instinctive Eating by Kirk Nieft
- Theoretical Basis by Guy-Claude Burger
Yoga - What is Instinctive Eating? by Ano (Zephyr)
Cases For And Agianst Some Instinctive Eating Behaviour and Theory
Yoga - A
Holistic Vision for Living Sustainably as Spirit, Self, Community, and