All food is made from photosynthesis, a process that turns water and carbon dioxide into sugar and oxygen using energy from sunlight. Food contains sunlight energy captured within the water that a plant absorbed from the earth. Food is an electromagnetic barcode for sunlight energy. It is how our gut microbiome receives energy and information in order to make sense of the environment (i.e. what time of day it is, and what season we are in).
Carbohydrates only grow in long light cycles when the sun is strong. Light through the eye tells the brain it is daytime or summer and carbohydrates send the same signal to the gut, because they contain the same light frequencies. Darkness or a lack of light tells the brain it is winter or nighttime, and this slows down the gut clocks while inducing fat burning. This allows the gut to regenerate while we use stored energy from our fat to fuel the brain when sunlight energy is minimal.
Once ingested into our bodies, all food is broken down into subatomic particles: electrons and protons as they enter our mitochondria. Mitochondria are tiny little engines or powerplants inside our cells that produce energy from food substrates. The primary objective of mitochondria are to use the electrons from hydrogen in our food to bind with the oxygen we breathe to produce intracellular water. This process is known as cellular respiration and occurs in the electron transport chain (ETC) on the innermitochondrial membrane. The ETC consists of a series of cytochrome proteins that tunnel electrons across the membrane to be delivered to oxygen at the end of the terminal. As electrons are tunneling toward oxygen, they are releasing their energy while protons are being pumped out into the outer membrane space to create a proton gradient. This gradient builds up an energy force to drive the synthesis of adenosine triphosphate (ATP) a type of chemical energy in the cell that is used to unfold proteins to allow water to bind to them to transfer energy for DNA expression.
Sometimes electrons can prematurely react with oxygen producing reactive oxygen species (ROS) also known as free radicals. While these reactants can cause damage to components of the cell, they are also used for important cellular signalling to help us adapt to our environment. They regulate processes that stimulate the growth, replacement and repair of cells. Carbohydrate electrons enter the ETC at cytochrome 1 while fat electrons enter at cytochrome 2. As a result, carbohydrates produce more ROS than fats do, and electrons from fats have a shorter distance to reach oxygen than carbohydrates do.
It is important that we consume foods that are only available locally in our environment at the correct time of year. This helps keep our brain and our gut in sync to be able to make sense out of the environment we live in. Carbohydrates contain higher energy electrons that require stronger light (i.e. UV light) to “excite” them to release their energy for our cells, while fats contain lower energy electrons that can be excited by a weaker light force to tap its energy.