Ideal food and perfect food

The creation of an ideal food seemed important for many reasons, and above all, because a number of diseases, moreover, the most serious, arise from defective food. When consuming high-calorie products, such common cardiovascular diseases as hypertension, atherosclerosis, etc., diabetes, diseases of the gastrointestinal tract, liver, etc. Develop. Defective nutrition is also a cause of physical and mental development of a person and a reduction in his so-called physiological standards . Overeating, which results in overweight and obesity, is one example of the negative consequences of malnutrition in industrial societies. In particular, currently more than 20% of the population of our country is obese. This disease, as a rule, is accompanied by a metabolic disorder, as well as a whole bunch of diseases, including cardiovascular diseases, and leads to premature aging.

Biochemical analysis of the substances necessary to ensure the vital activity of the organism led to the conclusion that the creation of an ideal food can ultimately be ensured by industrial means. The transition from agricultural production of food products to industrial would mean a new greatest revolution in the history of mankind. This has been repeatedly stressed by one of the largest scientists of our country, A.N. Nesmeyanov, who devoted many years of his life to the problem of creating synthetic food by industrial methods. Finally, it becomes increasingly obvious that ideal food should be sufficiently individualized.

The scientific definition of ideal food is formulated from the standpoint of the theory of balanced nutrition, which was developed due to the flourishing of experimental European science. Ideal food is food that contains in optimal proportions all the components necessary for the constant composition and vital activity of the body. Consequently, in ideal food, there are neither ballast nor harmful substances typical of ordinary natural (that is, natural) food. Hence, attempts have been made to improve and enrich food by removing ballast and toxic compounds, and the useful components should be contained in it in optimal proportions.

The idea of an ideal food, entirely composed of the necessary substances in their optimal proportions, seemed particularly attractive in the middle of the 20th century. Such a flourishing of this idea was due to many reasons, and primarily the rapid development of a number of sciences, in particular chemistry and chemical technology, as well as cosmonautics with its needs for ideal food. A detailed discussion of these causes goes far beyond the scope of this chapter (in part this has been done in other chapters), but they are understandable to everyone in the first approximation.

The first attempts to create perfect food and perfect food were very encouraging. Nevertheless, it quickly turned out that the idea is fraught with unexpected complications, which ultimately led to a revision of the views not only on the ideal food and ideal nutrition, but also on the classical theory of balanced nutrition. As we have repeatedly noted, at the present time a new theory of adequate nutrition is developing, which differs significantly from the classical one. More details of the main provisions of both theories were considered earlier. Here, only those aspects that are important in connection with the consideration of the problem of ideal food and ideal nutrition, as well as in connection with the actual optimization of the nutrition of modern man and man in the future will be covered here.

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