035. The Key To Health, Strength, Size And Longevity – The World Of Muscle

035. The Key To Health, Strength, Size And Longevity

The #1 Process That Determines Everything

You’ve heard us discuss training, history, nutrition, supplementation amongst other topics so far. For example: Vegetarianism VS Meat eating.

Heck, you even heard Arnold recommend we all eat less meat, or better yet, stop eating meat all together.

There’s been very little mention of the one thing that influences literally everything.  It’s definitely a lot less sexy than sets, reps, blitzing and blasting, yet some dare to say it affects how much muscle you put on more than all the training in the world.

I bet you’re at least a little curious to find out what it is.

Drum roll please!

Ok, ok.  Here it is.  I’m writing about none other than digestion.  It is where everything begins AND ends.

Go ahead, click the play icon to get the scoop.

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Hosts:  Randy Roach and Tamas Acs

Episode #35

The Key To Health, Strength, Size And Longevity

In This Episode:

Basic sequence of digestion from mouth to anus

Role of bacteria in digestion

Role of bacteria in disease

Proper food combining

Hazards of antibiotics and anti-acids

Episode Summary and Updates:

Tamas chose to follow their milk episode (#34) with a show on digestion

He opened the show by referring to the stomach as a second brain

He gave a simplified path of food from the mouth, past the pharynx, down the esophagus, into the stomach, then through the three segments of the small intestine, passing on to the ascending, transfers, and descending segments of the large intestine, then to the rectum and out the anus

Tamas conceded that digestion is most likely the least sexy subject as most do not like to discuss their poop

One’s stool is indicative of one’s health

Randy stated how digestion is still an expanding area of research especially with the real and vital role of bacteria

He made mention of the often argument over whether we are true vegetarian or carnivore or a combination of both

Most carnivores have a HCl that is 10 times more acidic than humans

Human digestion begins in the mouth with mastication and an alkaline environment suited for carbohydrate breakdown with enzymes such as amylase

The masticated food passes down the esophagus as a bolus

The stomach, however, is a much more acidic environment suited for protein breakdown with an aggressive churning working synergistically with HCl, pepsinogen and pepsin

Food can remain in the stomach from 45 minutes up to several hours depending on volume and content

The bolus has been broken down into a liquid called chime that is now very acidic

The chime enters the first section of the small intestine called the duodenum

The gall bladder secretes bile into the duodenum which begins to re-alkalinize the chime, neutralize the stomach enzymes, and emulsify the fats so that they can be more efficiently digested within the watery medium of the duodenum

Fats are hydrophobic meaning they don’t mix with water and this is why oil sits on top of water and cream rises to the top of milk

Bile will disperse the fat into the enzyme containing watery medium for digestion

The pancreas is stimulated to release an array of enzymes for further breakdown of proteins, carbohydrates and fats

The pancreas also releases large amounts of sodium bicarbonate to further increase the alkalinity of the duodenum contents

Bacteria participates in the digestion of food along with the pancreatic enzymes

Digestion continues on as the food is past onto the next two much longer segments of the small intestine called the jejunum and ileum

Much of the water and indigestible foodstuffs pass into the large intestine where most of the water and minerals are re-absorbed

Bacteria plays a role in both digestion along the GI tract and manufacture of certain vitamins and amino acids

Randy again stated the importance of digestion and how most people are not at all in tune with their body and how it reacts to foods

Both the profile of the stool and how one feels are strong indicators of digestive efficiency

Randy and Tamas reiterated how most people also are not aware of the activity of the large intestine in reabsorption of water and minerals and especially further digestion and manufacturing of nutrients via bacterial activity

Some researchers believe that the brain receives some of this later digestion

Again, research is expanding significantly in the field of bacteria and how it plays a major role in our immune system and digestion

We literally eat the waste products of bacterial digestion of our food

This field is really opening up and the realization that the medical over-use of antibiotics has greatly injured our intestinal ecosystems

In actuality, we are from a genetic perspective primarily germs as the number of genes contained in the germs living symbiotically in our bodies greatly outnumbers the genes of our human genome

Everyone’s digestion can vary according to their own physiology and the health of their GI tract

Food combining can be very important in efficient digestion

Randy mentioned the works and travels of Dr. Weston A. Price who studied indigenous, primitive cultures who all had staple foods

These cultures did not have access to foods worldwide, 24 hours a day, seven days a week and 365 days per year

They ate what was indigenous and seasonal to them

Western cultures, with access to all foods, eat too much and too many different foods at one time

Antacids and laxatives are top sellers in the industrialized regions of the world

Many digestive issues are easily remedied by simplifying meals

Randy used an example of a multiple course meal complicated further by drinking ice cold milk

He referred to his own food combining as performance eating because he likes to eat and not feel any distress or sluggishness afterwards

He then gave an example when he over- eats on a weekend evening with typically carbohydrate foods and then feels very lethargic

Most people over-eat complicated mixtures at every meal

Tamas advised with tips on relaxing before one eats and how stress itself can compromise digestion

Randy mentioned how early 20th century bodybuilders, Al Treloar and Adolph Northquest advised on not eating when stressed

Randy also recalled in Muscle, Smoke & Mirrors, Volume II writing on Dr. William Beaumont back in the 1820s and early 1830s when he observed and experimented on an 18 year old Canadian fur trader, Alexis St. Martin who had sustained a musket wound which left an opening leading right into his stomach

Dr. Beaumont conducted experiments by lowering various food items into St. Martin’s stomach and observing digestion times

It was around that time that they were learning that human digestion was not conducted mechanically alone but also through a biochemical process

Randy mentioned Richard Tucker who was a subject in his second volume who was reading on the works of Beaumont and Weston Price at a very young age in the 1960s

Tamas brought up how digestion can effect mood and one’s thought process

He asked Randy about some individuals he knew who only ate once per day

Randy spoke on Ori Hofmekler’s book, The Warrior Diet, and how Ori promoted a regimen of eating through a four hour window late in the day

Randy also knew two people who ate only once a day as they found they functioned much better physically and mentally eating in this fashion

Randy and Tamas discussed Serge Nubret and whether he supposedly ate just once per day

Randy thought that Serge may have practiced this at some time, but was known to eat enormous quantities of food that could not possibly be eaten at one sitting or even in a short window of time

Pete Grymkowski ate large amounts of food in a window roughly of six hours back in the later 1970s when doing his heavy training and drug use

A bottom line message was that if you are relying on a lot of anti-acids to manage your meals then you are doing more harm then good

Randy gave examples of what foods mix well for him and what do not

Milk and eggs do not sit well with him even when consumed raw but he knows many who do well with that combination

Meat and eggs mix well for Randy

Randy mentioned how the Natural Hygienists such as Harvey and Marilyn Diamond practiced food combining in the 1980 with their Fit for Life book series

The Natural Hygienists recommended not combining proteins with starches, eating fruits alone and combining vegetables with starches

Bob Hoffman back in the late 1930s in his book, Better Nutrition was also talking about proper food combining, but stating it was more of an individual process

Randy agreed and again reiterated how one must observe how they feel and what they ate not just hours before, but often what was consumed the day previous

Tamas reiterated how certain foods are the primary target of digestion in different parts of the body

Randy mentioned how he will notice a bloating and sluggishness with bad combinations and will be on the toilet the next day

Tamas again stated that it is much more important to observe and correct as oppose to reaching for anti-acids which simply disrupt and compromise the GI tract

Randy did acknowledge how the gluten content of wheat is up 25% from wheat grain of 50 years past and we are experiencing almost epidemic cases of celiac, irritable bowel syndrome, Crohn’s disease, enteritis, diverticulitis and colitis which are all varying forms of degenerative bowel disease

Our bowels are getting beaten up from garbage food when combined in a manner that is both hard to digest and toxic to our systems

We are calorically overfed but still nutritionally starved

Tamas warned how people are shifting too quickly to antibiotics and compromising their GI tracts and not allowing themselves to heal naturally and thoroughly

Randy gave one of the theories of how bacteria and virus are used in consuming and diluting toxic tissues in the body

Bacteria as discussed earlier plays a role in our digestion and that includes consuming toxic tissues that have become diseased through ingestion of toxic chemicals.

The byproducts of bacteria consuming this toxic tissue create what we identify as symptoms that we attack with antibiotics which kill the bacteria that was just doing its job

It is the equivalent of shooting the firemen who are putting out the fire and creating smoke

The smoke stops, but the fire was never put out totally and will erupt again very soon

This is similar in the body when antibiotics kill the bacteria before it is finished consuming the toxic tissue so the process will begin once again in the near future

Many do not have the patience and are often fearful of letting a flue or cold run its course naturally

Many medical practitioners are now realizing the danger of over using antibiotics


Randy is going on Superhuman Radio on Wed at 12:30 PM EST with Lee Thompson to talk mor on the NPC/IFBB lawsuit filed by Lee. The show can be heard at www.superhumanradio.com

Randy also told Tamas that his modifications to his HAMMER Strength Steep Incline is complete and workds great

He has another project on the books

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Joe Breen

Great show guys, important stuff,

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