This section is from the "Health and Survival in the 21st Century" book, by Ross Horne.
The Art of Living consists of dying young, but
as late as possible.
Dieting for health and dieting for longevity are not necessarily the same thing. Whereas dieting for immediate health improvement is of course worthwhile, a diet which may accomplish this in the short term may not necessarily be good enough to get the best long-term results. Dieting for longevity therefore must not only provide all the body's present requirements for good health, but do so with the least amount of strain on the vital organs in order to avoid as long as possible the degeneration we call old age.
The health of the body is only as good as the health, collectively, of all the body's individual cells. In turn, the health of the cells is determined by the quality of the lymph fluid that bathes them, ie the milieu interieur, which again is dependent on the purity of the bloodstream. Toxemia is the enemy.
So while it has long been a medical dictum that "a man is as old as his arteries", it is equally true that "a man is as healthy as his blood".
The composition of the blood is very complex and is maintained by the combined actions of all the vital organs. From the point of view of nutrition, it is the liver which takes in the products of digested food and redistributes them into the bloodstream to suit the rest of the body's requirements. And it is the liver and kidneys which receive back, also via the blood, the waste products of all the cells from which they sort out what components can be used again and what must be thrown out in the urine. For the maintenance of correct blood sugar levels, the liver depends on information from the pancreas, a dual purpose organ which not only secretes the insulin and glucogen used in the control of blood sugar but secretes, as an entirely separate function, the primary digestive enzyme juices used in the digestion of food. In the beginning and in the end, the status of health is determined almost entirely by the quality of the diet, because it is from the materials available in the diet that the liver constructs and orchestrates the entire spectrum of chemical processes upon which life depends. The design of the system is perfect; it is the quality of the diet that lets it down.