Genefit: Nutrition That Fits Your Gene

by Roman DeVivi and Antje Spors

Have you ever wondered what would happen if we fed meat to a cow and grass to a lion? We’d all agree that a cow is genetically built to eat grass and a lion is genetically built to eat meat, not the opposite. Unless we feed both animals the food to which they are genetically adapted, neither of them would survive. Yet humans consume food which they are not genetically adapted for.

Of all the species currently living on our planet, humans (and their pets) are the highly susceptible to illness and disease. With yearly increasing percentages of people suffering form obesity, high blood pressure, high cholesterol, diabetes, cancer and autoimmune diseases, we should ask ourselves: Is the food that we are consuming daily, the type of food our bodies were genetically built for? And consequently, what is the type of food that matches our species’ DNA?

The fact is we are the only species that processes food and we do so in the most complex ways. Every time we process food, we create new chemical substances that rarely exist in the natural world. Objectively seen, a kitchen is nothing but a chemical laboratory---a place where we heat, grind, mix and liquefy just like a chemist. Thanks to uncompromised research some of these new chemical substances produced by food processing have been identified as being toxic, mutagen, carcinogenic and neurotoxic. There’s accruing scientific evidence that denatured food molecules are indeed harmful to the human body. A molecule can only be harmful to us if we are not chemically and genetically equipped to metabolize it. In other words, a molecule can only be toxic if the body doesn’t have the enzymes to break it down and render it harmless.

Just like any other part in the body, digestive enzymes are built out of blueprints encoded in our DNA. Very specific digestive enzymes are needed to break down a specific food molecule &Mac220;just like key and lock. Food molecules denatured by heat and other types of chemical reactions occurring during food processing have their spatial shape and chemical structure significantly modified. Because denatured molecules have only recently been introduced in our evolutionary history, our digestive enzymes are sometimes unable to complete the metabolic process. Unless we are genetically adapted to a specific food, which means that we possess the exact enzymes to digest it, our body will not be able to break it down into elementary, usable building blocks. Undigested, denatured food molecules pass the intestinal wall and deposit in our tissues, arteries and even our nervous system where they disturb the body’s vital functions and create countless health issues.

Many dietary trends, whether alternative or traditional, promote the detoxification of toxins that have accumulated in the body, but very few ever referred to those toxins as being the end products of cooking and food processing. Natural, unprocessed foods as they are found in nature, free from unnatural molecules created by chemical, thermal, mechanical and genetic alteration, are genetically compatible to the body's digestive enzymes than the foods we only recently have learned to process. Once we return to our evolutionary meal plan, we will again begin to enjoy health, rid ourselves of toxins and have more energy. The resulting building blocks can then be efficiently absorbed by organs, cellular tissues and brain cells for the purpose of nourishment or regeneration. Between the consumption and absorption of these substances, all cells of the body only come into contact with the molecules and nutrients they have been genetically designed for.

Every animal has the innate ability to accurately select food and regulate its intake independently from environmentally-imposed guidelines. From amoeba to mammals, wild animals use their chemical senses to wisely balance their diet. Even for us humans, dietetic knowledge is built in since birth and once we find ourselves in the right food context, it can easily be recaptured. Man really hasn't lost his dietary instincts, he’s simply the first "animal" who forgot how to use them. Your sense of taste and smell along with several other bodily signals are waiting for you to rediscover. With only little training, you too will be able to choose the right food, at the right time, in the right quantity.

The instinctual guidance of food selection and the absence of denatured molecules in the diet makes the Genefit Nutrition program an ideal way to cleanse and drastically boost the body’s self-healing forces. After completing a first detoxification cycle, you will discover a never attained level of energy, health, well-being, inner calm and focus.

Roman Devivo and Antje Spors are authors of the new book Genefit Nutrition: Nutrition Designed by Life (Celestial Arts; 2003; $14.95). Together, Roman Devivo and Antje Spors count three decades of professional and personal experience with Genefit Nutrition. For more information on their book and programs, please visit:, call (866) EAT-WISE or email