Instincto (Anopsology) Diet
 
 
Anopsology: "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.
  • Mechanical denaturing: blending, seasoning, layering, extraction, grinding, pressing, mixing, etc.
  • 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 food. 

    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

    Experiencing the "Taste-Change":
    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 how 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. 

    Sections of above text extracted from: An Ex-Instincto's Guide to Instinctive Eating, by Kirk Nieft

    Articles:
    An Ex-Instincto's Guide to Instinctive Eating by Kirk Nieft
    Anopsology - Theoretical Basis by Guy-Claude Burger
    Gaia Yoga - What is Instinctive Eating? by Ano (Zephyr)
    The Cases For And Agianst Some Instinctive Eating Behaviour  and Theory In Humans

    Websites:
    Gaia Yoga - A Holistic Vision for Living Sustainably as Spirit, Self, Community, and Earth

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