Food and Nutrition
The body runs on the fuel it is provided with. When we were hunters and
Gatherers, this fuel came in the form of foods collected in the wild,
Encompassing a diverse range of health-giving chemistry, to include
Components far beyond vitamins and minerals. For instance,
archaeologists have found evening primrose seed on ancient European
sites, leading us to believe that prehistoric men and women knew the
value of the oil collected from these tiny seeds.
Archaeologists and anthropologists are also able to tell us of the
diseases of ancient peoples. There is evidence to suggest that cancer,
osteoporosis, rheumatism, and arthritis were often exacerbated by their
working and living conditions, but also partly because their dietary needs
were not always
met— just as with modern man. They did not, however, have high
quantities of sugar literally eating away their vital calcium, magnesium,
zinc, and mineral supplies, with processed junk food creating a plethora of
bowel diseases, cancers, and other disorders. They had the stress of survival
on a day-to-day basis, but the adrenaline they produced to deal with these
situations was more readily burned off. I rather feel that their instincts
and needs were completely intact and, therefore, that their hormones,
glands, brain, and organs functioned with a more natural rhythm and
balance. Until recently there were quite a number of peoples who ate well
and with variety from the wild. Mountain peoples of Iran, for example,
typically caught wild meat and ate dishes often containing thirty to forty
species of wild plants and herbs. But now wild meat and lots of the wild
plants and knowledge of what to collect and how to use them have
dwindled. Modern-day people of the so-called progressive Western world
also have become less instinctive and their health less stable.
At whatever age, it can be difficult to make sure that nutritional needs
are met. In the past, people had to travel and explore the great outdoors
in order to find necessary medicine; but what do we do now? So much of
what society considers food today should actually be avoided. It is strange
to think that, in the average supermarket, at least 70 percent of the food
for sale should not be consumed. And in order to obtain what we require,
we have to be prepared to spend a lot of time in the kitchen (a way of life
that our grandparents accepted without question).
In the 1920s and 1930s, juicers, able to create a no bulky and highly
assailable form of nutrition, became popular. The 1950s and 1960s saw
the development of vitamin, mineral, and other supplements made from
animal parts, sea and land vegetables, minerals, and other derivatives.
More recently, “super food” drinks have been created using primary plants
Like algae and lichens — that is, using nature’s potent forces. Finally, at the
beginning of the twenty-first century, people — not least, the leading
supplement companies — are turning to combining supplements and
herbs.
What should we choose? As a daily matter of course, I would suggest
good food with liberal amounts of culinary and wild herbs, with
super food drinks to balance the effects of pollution and stress. For those
chronic deficiencies picked up through tests or diagnosis, it is wise to
choose supplements, superfoods, juices, or a combination of them all.
Food builds us physically as well as nurturing us on a more subtle,
unseen vibrational level. Many great minds, not least those of botanists,
archaeologists, and herbalists, have recognized that, in the prefarming era,
health rested largely on humans’ consumption of many different species of
plants. This contrasts with the modern, genetically engineered and
overproduced twenty or so species that are farmed today. It was this
diverse array of plant chemistry that kept our systems honed and hardy
and allowed our immune systems to act with force and spontaneity. It
enabled our digestive systems to perform with vigor and digest almost
anything. Since we stopped collecting and eating wild foods, which tend
to be more bitter or sour (and altogether more rudimentary in their
fl avor), society has incurred a whole range of gut-based diseases that
simply did not exist before. Many of our modern herbs were, originally,
everyday foods, and it is the lack of everyday usage that has, in part,
caused people to become physically weaker and more prone to an overall
and ever-increasing degeneration of the body — not least through allergies.
Therefore, we should get back to using our known culinary herbs in
earnest. Herbs such as thyme, marjoram, coriander, mint, and garlic
should be included in the diet at every opportunity, as should salads in the
form of our garden “weeds” — dandelions, chickweed, young oak leaves,
fat hen (also known as goosefoot or pigweed), and so on.
Being ill on an obviously physical level, like having a bloated stomach,
arthritis, or a headache, might lead you to believe that somewhere along
the line your diet may have been responsible. But very often it is easy to
miss the more emotional and behavioral side effects of the wrong food
input. Being poisoned, or else starved of the correct nutrition, can create
anger, impatience, apathy, and a whole array of negative emotions, which
you may simply regard as being “you.” Strip away the coffee, tea, alcohol,
sugar, and chocolate and replace them with more healthy foods (which
balance stomach flora and kill off any opportunistic parasites), and you
may be surprised at the person you meet! There are many herbs that
The Complete Home Guide to Herbs, Natural Healing, and Nutrition
greatly help this process of conquering “driven” addiction by altering the
body’s chemistry, balancing and overriding unwanted cravings.
The Options
When I think about food for myself and my family, when I talk about
foods with patients, I hope to represent the plant that flowers cheerfully,
sways in the wind, and has a good root system that grounds and stabilizes
it. Food is there to be enjoyed and you need to be creative and flexible in
order to do so. The basis of this should be a combination of intuition and
knowledge about what promotes good body chemistry and happy, healthy
beings.
Sometimes tremendous upheaval is needed in order to transform
sickness into health. To many people it appears to be too hard to change
long-established and often cherished patterns, tastes, and beliefs. Changes
in food can be bewildering and challenging and many people cannot, or
will not, attempt such changes.
Getting outside help to devise what is
right for your individual body type, body weight, health, and culture will
further this often difficult process. For some, the love and joy of
nourishing their own bodies and respecting their own beings is simple;
others find it more difficult. Some find it easiest to make changes when
they are well. There are, however, some cases in which people become so
seriously ill that a drastic change of diet may be their only option. In these
situations, making this choice may prove to be a lifesaver.
But remember, eating is a loving and highly social process. Don’t
become unbalanced and neurotic about the often sad state of our food-
chain options. Do your best, enjoy what you have, and be grateful for
what your purse affords.
Blood Types and Digestive Enzymes
Blood group tests are available, which some professionals believe can give
you an indication of which foods suit your genetic makeup; more simply,
you can just ask your doctor what blood type you are and then follow the
general advice below.
Blood types can be broken down into group O, group A (which further
differentiates into A1 and A2), group B, and group AB.
diet for blood group o
Historically, the blood group O diet was apparently the first to evolve and
is associated with hunter-gatherer societies. People who are Group O do
well on diets that are high in proteins such as meat, poultry, and fish.
Dairy products, corn, and most grains should be eliminated. Group O
individuals are generally associated with higher levels of hydrochloric acid
in the stomach, which helps to digest the higher amounts of proteins
found with this type of diet. Fruits and vegetables should also be eaten in
larger amounts to help balance the body’s pH level.
diet for blood group a
Historically, blood group A individuals have adapted well to an agrarian
form of diet, which evolved later and consists primarily of fruits,
vegetables, nuts, and grains. Generally, little or no meat should be
allowed, and then only as a condiment. Milk and cheese should also be
eliminated, especially in type A2 individuals. Grains and beans contain
higher amounts of naturally occurring agglutinins (lectins), which make
their assimilation by the body more difficult. Larger amounts of fruits and
vegetables are recommended for group A individuals, who tend to secrete
lower amounts of hydrochloric acid and thus metabolize calories and
obtain energy at a slower rate. Raw fruits and vegetables are higher in
natural enzymes, which promote digestion, absorption, and assimilation.
diet for blood group b
Apparently, the blood group B diet evolved later than that of group O or
A and is associated with nomadic and herding societies. People who are
group B do well with diets that are high in fermented dairy products.
These individuals do better on ovo-lacto vegetarian diets, which are
higher in products that contain milk, cheese, and eggs. Natural
agglutinins in such foods as chicken, sunflower, sesame, and buckwheat
may cause problems for a group B person and should be used in
moderation. Group B individuals are generally associated with lower levels
of hydrochloric acid in the stomach and may need enzyme and
hydrochloric acid assistance if higher amounts of proteins are ingested.
Group B persons do well with a good balance of the different food groups
allowed rather than emphasis on a particular food type.
diet for blood group AB
Apparently, the blood group AB diet evolved last, and it is felt to be
associated with modern diets. Because of the presence of both A and B
antigens, group AB individuals are well adapted to vegetarian, grain, and
seafood diets with small to moderate amounts of milk products. Natural
agglutinins in such foods as red meat, chicken, potatoes, tomatoes, and
many grains and beans may cause problems for a group AB person and
should be used only in moderation. Group AB individuals are generally
associated with lower levels of hydrochloric acid in the stomach and may
need enzyme and hydrochloric acid supplementation if higher amounts of
proteins are ingested. Group AB people do well with a good balance of
the different food groups allowed rather than emphasis on a particular
food type or group.
Organic Foods
The word organic has become somewhat meaningless, thanks to the excess
of acid rain and other environmental pollutants now prevailing. However
natural a farmer or gardener tries to be, what drops from the sky does
count! But the term organic still indicates that something has been grown
in chemical-free ground, so organic products are still worth pursuing.
A friend of mine, who used to work in a mortuary, told me years ago
that bodies are taking a lot longer to decompose because of the
preservatives ingested with food while alive. The very thought horrified
me; the idea of the “walking preserved” is a chilling one. The days of
preserving foods and growing foods with the use of toxic substances are
not, however, as recent as we might assume. In 1953, Professor Arnold
Ehret talked about sulfur-dried foods, benzoid of soda, salicylic acid, and
sulfuric acid, which were being used to preserve canned foods.
Consuming preservatives, pesticides, nitrates, and other substances used
by farmers is dangerous to every cell in the human body. The major
concern is, of course, for children. The Soil Association in Britain has
drawn attention to the fact that a one-year-old could easily receive a
maximum lifetime’s dose of eight pesticides from just twenty commonly
eaten fruits, vegetables, and grains. The association is trying to unite
farmers, the Department of Agriculture, and the Drug Administration
Agency in an attempt to utilize beneficial organisms and crop rotation
instead of some pesticides. Nerve gases are still used by farmers. They are
commonly known as organophosphates. These chemicals enter the food
chain via vegetables, grains, and cattle feed, and are also transported by
the wind. Many cases of motor neuron disease are now being reported
among young children (and adults). Often these are farmers’ children
whom I, in turn, see in my clinic. Let us not forget household pesticides
and those used in our gardens; these at least could be dispensed with.
The major sources of pesticide residues in the Western diet are meat,
poultry, and dairy products. Pesticide is a generic term that includes
insecticides, herbicides (weed killers), and fungicides, among other agents.
One chemical commonly found in household, agricultural, and
commercial-use pesticides is 2,4-D, a key ingredient found in Agent
Orange, the defoliant put to widespread use during the Vietnam War.
Frequent use of herbicides, particularly those containing 2,4-D, has been
associated with twofold to eightfold increases in non-Hodgkin’s
lymphoma in studies conducted in several countries. Other agents,
including triazine and organophosphate pesticides, have also been shown
to increase cancer risks. As I have mentioned, pesticide use has increased
thirty-three-fold since the 1940s, and there has been a tenfold increase in
potency. Dr. Sheila Zahm of the U.S. National Cancer Institute has
recommended that pregnant women avoid exposure to all pesticides,
which is not easy if you live in an area surrounded by fi elds being sprayed
throughout the year. The fetus is particularly susceptible to genetic
damage, chromosomal aberrations, and carcinogenicity. Infants are also at
higher risk.
The food most likely to cause cancer from herbicide residue is beef.
The frightening thing is that extremely few slaughtered animals are
actually tested for toxic chemical residues.In America the figure is as low
as one in every quarter-million. Levels of DDT in no vegetarian
mothers’ milk in America have been found to be as high as 99 parts per million, as
opposed to levels of 8 parts per million in vegetarian mothers!
It is not surprising that staphylococcus infections are much more
rampant and that resistance in humans is now really low. Penicillin used
to be able to deal with them, combating them successfully and leaving
only 13 percent resistant; now the figure is more like 91 percent resistant,
the reason being that antibiotic-resistant strains of staphylococcus
bacteria have developed on factory farms because of the routine feeding
of antibiotics to livestock. At present, one can expect 80 percent of all
farmed livestock and poultry to receive drugs regularly. Milk is also
affected by residues of sulpha drugs — tetracycline and other antibiotics
have been found. One hopes that the government will step in.
Doctors and health workers are aghast at the hijacking of antibiotics by
the animal feed industry. They have been left with fewer resources with
which to fight disease as our bodies acclimatize to antibiotics via the food
chain, making their use less and less effective. Through the addition of
hormones to increase speed of growth and size of animals, our fertility
and hormonal balance are being thrown into chaos, producing disease
and distortions.
All plant life has a vibration and a gift beyond its physical sustenance as
food — both aspects are important. It has been shown that foods grown in
loving, positive atmospheres produce more nourishment in nutritional
and vibration terms.
buying organic
Buy what is in season at an organic farmers’ market or local health-food
store. Organic fruits, vegetables, nuts, seeds, and grains have a very much
longer shelf life than their pesticide-laden counterparts, so even if you
need to buy in quantity at some distance, you can be sure that they will
retain their vitality longer. Store them in a cool environment away from
sunlight.
Organic farmers represented 1 percent of British agriculture in 1995,
but in the same year they received only 0.01 percent of the $2 million in
assistance for farming in Britain; so when I pay a little more for organic
foods, I know I am helping to compensate for this lack of government
assistance to growers. I am also keen to support those in other countries,
including Spanish organic growers, who produce the lemons and avocados
that British farmers are unable to produce.
If you cannot afford the extra that organic foods cost, then add garlic
to your normal supplies; with its sulphur compounds and antioxidant
chemistry, it will detoxify some of the harmful compounds. There are also
fruit and vegetable wash concentrates that help remove chemicals, waxes,
dust, atmospheric pollutants, and exhaust fumes. For those who are able
to do so, growing your own using an allotment or your garden is cheap
and fun. The herb milk thistle can also be useful, as it greatly assists the
liver in its detoxifying role, which is essential for keeping pace with all the
pollutants.
Culinary Herbs and Spices
Culinary herbs and spices are chosen for their flavors to delight the
palate. To me they also represent fun, colour, and health. They are masters
at dancing with our taste buds. They are nature’s aid to the relaxation of
stomach muscles. They also encourage better production of balanced and
sufficient gastric juices. They contain elements that help counteract toxic
foods. Some contain antifungal, antibacterial, and antiviral ingredients,
giving some help to harmonize food combinations that might otherwise
fight it out and cause indigestion and gas; still others help the liver with
its job of constantly negating and purifying. You can grow fresh herbs and
spices and use dried or freshly imported ones.
The spice and herb section of any kitchen is one of the major medicine
cupboards for any household. This section should be used for everyday
eating and staying healthy. The whole kitchen should be full of live,
healing, and tasty foods, but herbs and spices have a special gift.
Remember that by adding these to all meals and rotating their use, you
are bringing a diversity of healing chemistry into your diet, thus reducing
the likelihood of disease in general.
food and nutrition 48
food and nutrition 49
Aniseed (Pimpinella anisum) is a sweet spice. It is excellent for break-
ing up mucus in the body and for the relief of cramping in the bowels,
as well as colic and flatulence. It is also very calming, soothing the
nervous system and alleviating sleeplessness.
Caraway (Carum carvi) is an excellent aid to digestion and relieves indigestion.
Cardamom (Elettaria cardamomum) is the king of spices; it warms the body
and soothes indigestion and gas.
Cayenne (Capsicum annuum) is a medicinal and nutritional herb. It is the
purest and best stimulant. It is an excellent food for the circulatory system,
as it feeds the necessary elements into the cell structure of arteries, veins,
and capillaries so that they regain elasticity. It also regulates blood pressure.
Used most beneficially raw, it rebuilds the tissue in the stomach and heals
stomach and intestinal ulcers (the opposite is true of cooked chiles). It also
produces natural warmth and, in stimulating the peristaltic motion of the
intestines, aids in assimilation and elimination. Cayenne peppers have white
seeds, which are the hottest part; they are good for colds and flu.
Cinnamon (Cinnamomum zeylanicum) is available as bark, shoots, and sticks.
The bark is mainly sweet, but also slightly hot and bitter; the shoots have a
very different taste and are not so sweet. Both are warming and tonic. Cin-
namon and whole barley soup is good for all kidney problems, balancing
water volume, general tone, and function and helping to cleanse the system.
Cinnamon and cloves complement each other in cooking, warming and
speeding digestion. Nausea, flatulence, and diarrhea can be helped with
them.
Cloves (Syzygium aromaticum) are a stimulant and are effective for warming
the body, increasing circulation, improving digestion, alleviating nausea and
vomiting, and clearing phlegm. They are also capable of inhibiting viruses and
fungi as well as parasitic eggs. Use sparingly, as the flavor is strong.
Coriander (Coriandrum sativum) is the queen of spices and an antiviral herb.
As a seed it is a good thickening agent. It is stimulative, digestive, and con-
sidered universally useful and healing.
Cumin (Cuminum cyminum) is “cooler” than some spices, but it still warms
and aids digestion. It is one of the best spices for the relief of flatulence. It is
also a stimulant and antispasmodic, useful to the heart and uterus.
Fennel (Foeniculum vulgare) assists digestion and increases metabolic pro-
cesses in general; it alleviates gas, bloating, and spasms and speeds up di-
gestion. It dissolves and disperses mucus and fats. The lungs benefit from it
when taken as a tea.
Fenugreek (Trigonella foenum-graecum) is a useful healing spice; it is very
nourishing and considered to be a tonic, as well as balancing blood
sugar. It is a very useful thickening agent in foods. Three cups of
fenugreek tea a day will help people gain weight. It will also calm an
acidic or ulcerated stomach and increase milk flow for mothers with
poor production, and it strongly supports the pancreas.
Garlic (Allium sativum) is the paragon of blood cleansers and, with its abun-
dance of sulfur (eighty different sulfur compounds), it is capable of killing
viruses, bacteria, and fungi. It can calm and feed the nervous system and
help correct faulty digestion. The fresh juice is effective for cramps, spasms,
and seizures. Combine it with ginger, French tarragon, or marjoram to pre-
vent gas. Combined with onions it is very beneficial for colds and flu, but
simmer rather than boil it, or it will lose much of its goodness. Those with
high cholesterol will find that it is reduced by garlic. It is a major anti oxidant,
proven to help reduce the incidence of cancer and many other diseases.
Garlic juice, diluted to 1 part in 125,000, inhibits the growth of most types of
bacteria. In fact, the odour alone does so. Garlic is nature’s own broad-spectrum antibiotic, but it works without killing off friendly bacteria, as drug an-
tibiotics do. In addition, garlic is positive for your heart, as it lowers blood
pressure and reduces clots and platelet aggregation. Garlic not only encourages white blood cell formation but also produces a bacterial agent that
halts tumour growth. Garlic protects the body from toxic chemicals, harmful
food additives, and rancid oils. It is also helpful in the treatment of AIDS,
where lymphocyte clumping encourages the spread of HIV from cell to cell.
Cooked and raw garlic should be a part of everyday life; a recommended
dose is between one and three cloves daily. (However, 1 percent of the
population cannot tolerate it.)
Those who shy away from garlic because of its smell should add freshly
grated ginger to it; provided you wash regularly, keep generally healthy,
and don’t get constipated, the garlic odour will be minimized.
Ginger (Zingiber officinale) is one of the most versatile herbal stimu-
lants. It is of great benefit to the intestines, circulation, and stomach.
Use as a tea when you are feeling sick or headachy. It enhances the
effect of all other herbs and spices. Make your own ginger honey
(organic, cold-pressed) and use instead of marmalade. Avoid use if you
have very high blood pressure, or in cases of extreme inflammation,
dry skin, or liver inflammation.
Lemon (Citrus limonia) is not only delightful in flavor, but also one of nature’s
best kitchen healers. Gypsy lore says it is among the five foods that should
always be in the kitchen. The fresh skins of whole organic ones can also be
used. Lemon juice can be added to so much—including teas. Rich in vitamin
C, a natural antioxidant, it encourages the immune system. Suck on an organic lemon if you have swollen glands. Lemon is so powerfully acidic that
it is rapidly converted to alkaline in the gut, providing a powerful healing
tool for detoxifying and healing.
Marjoram (Origanum majorana) is a powerful antiviral herb. It is also a stimulant, antispasmodic, antiseptic, and carminative, a combination of opposites
that brings balance. It relaxes the lungs and digestion and expels mucus
wherever it may be situated. It is helpful in many bowel disorders, easing,
soothing, and healing. It can be used for cramps and nausea and adds a
slightly lemony flavour to dishes.
Mustard (Brassica hirta, B. nigra, and other species) is a stimulant, alterative,
and rubefacient that is excellent for the digestive system. The best mustards
are those made from whole grains and mixed with apple cider vinegar rather
than malt or white wine vinegar. Add it frequently to salad dressings and
when cooking rice and other grains. Use the seeds whole on steamed cab-
bage, carrots, and parsnips to add crunch and spicy heat!
Nutmeg and Mace (Myristica fragrans) come from the same seed. Mace is
the outer covering of the nutmeg. Nutmeg and lettuce soup is very good for
depression and nervous disorders. Mace is an antiseptic and is delicious in
sweet dishes. Sprinkle nutmeg and mace on cooked fruit, use with cinna-
mon in sweet dishes, or grate onto potatoes, cabbage, onions, or leeks. The
effect is generally warming and soothing. Together they are supposed to be
an aphrodisiac, but be aware that in large quantities they can be hallucinatory.
Nutmeg encourages menstruation and can be abortive in large quantities — therefore avoid it during pregnancy.
Parsley (Petroselinum crispum) comes in many varieties, all of which are in-
credibly tasty and health-giving. Parsley has a very high vitamin and mineral
content and is very rich in chlorophyll. I used it a lot when making my babies
their first foods. Millet and parsley makes a good combination for protein,
iron, calcium, vitamin C, chlorophyll, and many other nutrients. Try parsley in
soups, stews, or salads, not just as a garnish, to which status it is usually relegated. It is a blood cleanser—the high iron content helps the blood. It also
acts as a diuretic and digestive through increasing bile flow, so one could
call it a digestive and a detoxifier. Do not make it into strong teas if you are
pregnant or suffer from heavy periods, as the estrogens within it could be
unsuitable.
Pepper (Piper nigrum), specifically black pepper, is anticatarrhal, antimucus,
antifungal, and antibacterial, as well as being a natural preservative. It
should be freshly ground and added after the food has been cooked; cooking changes its chemistry, making it more aggressive to the stomach. White
pepper produces acids and is almost a mature fruit when the skin is re-
moved—use it only as a seed to flavour, and do not eat in large quantities.
Green pepper, like black pepper, is an immature fruit. Those with liver problems should eat only small amounts of it.
Rosemary (Rosmarinus officinalis) is astringent, bitter, highly stimulating,
and yet calming, which makes it useful for indigestion, colic, nausea, gas,
nervousness, and fever. It is also high in calcium and is a natural antiseptic.
Sage (Salvia officinalis) is an antispasmodic, antiseptic, and astringent, and is
helpful for slowing fluid secretions. Consequently, it is helpful in cases of
excessive perspiration, night sweats, milk flow, and vaginal discharge. It has
a slightly bitter taste, so limit its usage and certainly never consider it alone
as a herbal tea. It requires careful dosage, but is invaluable if used correctly.
Thyme (Thymus vulgaris) is useful in cases of lack of appetite, chronic gastritis, and diarrhea.It is highly antiseptic and can activate and strengthen the
immune system, and it warms and tones as it works. (However, excessive
amounts can cause depression if drunk daily in teas.)
Turmeric (Curcuma domestica) is one of the most useful and versatile spices.
Not only is it an excellent cleanser of the liver thanks to its bitterness, but it
is also highly antiseptic and, as a blood purifier, is useful for eczema, pimples,
and a variety of other skin complaints. It is helpful for all circulatory problems and for maintaining menstrual regularity; it also keeps all kinds of un-
desirable bacteria and infection at bay, including in the gut, where it is also
soothing and anti-inflammatory. It is an antioxidant, but perhaps most useful of all, it is strongly antiviral.
Note: As you have probably realized, foods and spices in their different
states—fresh, whole, and powdered—all have different flavours. Whole, un-
processed spices last the longest. If you are buying powdered ones, buy only
small quantities at a time; alternatively, buy whole ones and grind your own
in a coffee grinder. Perhaps the main quality of most culinary herbs and
spices is that their essential oils all help with digestion, relaxing stomach
muscles, speeding digestion, and killing off unwanted amounts of fungi,
bacteria, and even parasites in some cases. They are generally tonic, feeding,
and health-giving. Don’t forget others not listed here, such as bay leaf, basil,
and chives.
Digestion
This is the most important subject of this chapter and perhaps of the
project, for without proper digestion, much ill health and many diseases can
be created. The digestive system comprises the mouth, spleen, pancreas,
stomach, liver, gallbladder, intestines, and colon. There is much work to
be done by each of these; for instance, the mouth secretes digestive
enzymes, and the entire digestive tract is populated by symbiotic bacteria
whose job it is to break down the partially processed food and assist its
decomposition by fermentation.
A few helpful tips on eating are
• Don’t eat if you are angry or frightened; eating should essentially be
a feeding, nurturing, and sensuous experience.
• If you are tired but hungry, choose easily digestible foods that need
little chewing, like soup, broth, soft fruits, or vegetable and fruit juices.
• A relaxed state of mind means relaxed stomach muscles and an easy
production of balanced gastric juices, resulting in proper assimilation
and easy, natural elimination. A before-dinner joke is as important as
an after-dinner one; laughter is the best relaxant I know. That, or
simply take some deep breaths.
• Mothers with babies and young children often have enforced strange
and disturbed eating routines, especially when nursing; therefore
they need extra support and help at this time.
Flavours
Bitter flavours, which are first tasted in the mouth, help the immune system
that lies within the gut; they aid production of white blood cells, generally
empowering immune responses and helping to fight many diseases of the
immune system, from candidacies to AIDS. Bitter flavours help to burn up ex-
cess fats in the body, quickly providing the necessary energy. For the very
underweight, few bitter foods should be consumed unless they are being
used for a specific reason, like ridding the body of worms.
Bitters include gentian, artichoke, olives and olive oil, dandelion leaves,
chicory, and nasturtium leaves. Bitters often come in the form of wild
greens in spring, but they are still available in the summer. They are often
combined with aromatics like fennel seed, cumin seed, and caraway seed to
help cool, calm, and soothe the digestive tract. The Swedish bitters and liqueurs can be consumed to aid before- and after-dinner digestion.
We owe it to ourselves to eat bitters and sours. The taste helps to distress
and calm the nervous system, balancing and grounding, preventing over extensive output of nervous energy. Sour heals and nurtures the liver and gallbladder by deep cleansing
and cooling, making the digestive process largely passive, which in
turn has a positive emotional effect. A cleansed and cooled liver and
gallbladder readily release the positive emotions of joy and happiness.
These are two important emotions for the well-being of the immune
system in general. Sour foods include limes, lemons, sorrel, Sauer-
kraut, pineapple, and apple cider vinegar. Pineapples are sour-sweet,
and the brome lain in them is a prime digestive, scavenging for and
helping to finish off half-digested foods.
You can pickle foods easily using apple cider vinegar. This type of vine-
gar helps regulate the balanced output of stomach acid, correcting overactive and underactive conditions. The sour flavour can really be exciting, and
chiles, which couldn’t ordinarily be eaten raw, can be when softened by the
pickling process.
Salty foods heal and nurture the kidneys, adrenals, bladder, and thyroid. Salty flavour is in all sea vegetables, such as kelp, nori, wakame,
and so on. Parsley and celery are considered salty and make an excel-
lent “dried and sprinkled-on” substitute. Do not use too much salt,
as the kidneys will suffer. The dangers of high salt intake are so well
publicized that it is almost more important to say, these days, that a
little good-quality salt should be consumed— some people need more
than others.
“Spicy” really sums up two flavours, hot and pungent. Spicy foods support
and nourish the lungs and colon, opening both and allowing them to oper-ate with the ease they should. This category includes hot peppers, mustards,
and horseradish. They generally aid circulation, encouraging the delivery of
oxygen and nutrients and the expulsion of waste products and toxins.
Neutral tastes include, among others, rice, potatoes, sago, arrowroot, banana, yam, turnip, parsnip, and millet. They nurture and ground the body,
feeding and toning. They are one of the most unifying of all flavours, providing harmony and balance.
Sweet flavour heals and nurtures the stomach, spleen, and pancreas, thus
improving digestion, if used in a balanced way. Some positive sweeteners
are real maple syrup, brown rice syrup, barley syrup, cold-pressed organic
honey, date syrup, whole licorice, sweet herb (Stevia), peppermint leaf, and
certain culinary herbs.
Sugar inhibits the ability of white blood cells to destroy bacteria. Just
two teaspoons is enough to diminish our immune-system response dramatically; it also consumes calcium, stripping the body of one of its most
necessary minerals. If sugar is to be used, then real cane sugar is rich in essential minerals and vitamins and provides a better alternative than most.
Blackstrap molasses is sweet and loaded with iron and calcium, which also
makes it a good substitute for sugar. Try using a little licorice on occasion.
Sweet herb (Stevia), which is three hundred to fi ve hundred times sweeter
than sugar, does not feed yeasts, fungi, and other unwanted gastrointestinal
microorganisms, and it helps improve digestion by stimulating the pancreas. Made as a tea and kept in the refrigerator, a small amount could be
added to herbal teas. Both this and licorice are very useful for hypo-
glycemic people who need a sugar boost.
We all start life with a sweet tooth — breast milk is sweet and, as such, it
nourishes and replenishes and is right for this vulnerable entry into life.
With the constant availability of sugar reaching huge proportions over the
past several decades, “sweet diseases” have increased and, in parallel to
them, mental affl ictions. It is not just our pancreas, teeth, and waistlines
that are affected; our whole emotional state suffers. Artifi cial sweeteners are
a further perversion of the problem — not only poisoning, but also increas-
ing appetite in many cases! It is always advisable to read labels in order to
see how the food you buy has been sweetened. Never use artifi cial sweeten-
ers — proved to be carcinogenic, in the 1970s they were banned in Japan by
the government. Look at health-store foods and see how many products
have been sweetened by the inclusion of fruit concentrates. Even though
this is far better than adding white sugar, it still represents work for the
liver and other organs and systems.
Putrid fermented foods like miso, sauerkraut, and tofu support the
immune system immensely and sustain the body.
Umami—the eighth taste—is used frequently in Japan to add “richness” to a
meal. It is often provided by seaweeds, mostly kelp and kombu. These are
rich in glutamates, isosinate, and nucleotides (the monosodium glutamate
found in some Chinese cooking is the chemical and often side-effect-ridden
version of this). Other foods containing umami naturally are Parmesan
cheese, shiitake mushrooms, and naturally fermented soy sauce.
Oils (and Antioxidants)
The only oil that does not become rancid is olive oil. It is the only oil that
benefi ts the heart, liver, and gallbladder (as well as cholesterol levels). It
can also be heated and used for cooking at low temperatures without
diminishing its character and life force. Used raw, it is excellent with
salads. It is 80 percent monounsaturated and, as such, does not present
the health hazards of saturated or polyunsaturated fats. For occasional
variance, there are other oils that can be safely used such as walnut oil,
safflower oil, grape seed oil, sunflower oil, hempseed oil, and flaxseed oil.
Oils are attacked by oxygen almost within moments of harvesting and
become rancid; more rancid, in fact, the older they become. This effect of
oxygen exposure causes a chain reaction in our bodies producing free
radicals, and it is these free radicals that attack, kill, or damage our
cellular structure. Many, many plants help stop this destruction because
they contain chemical components that act as antioxidants. The liver is
particularly susceptible to free-radical damage because this is where fats
accumulate and are processed. Foods containing high amounts of fats and
oils should only be a minor part of the diet.
When you stir-fry with olive oil, keep the heat low and be sure to add
water at any sign of drying out or overheating. Remember, fried foods are
basically too rich and indigestible for our systems and cause fermentation
and stagnation. There is some recent data linking free-radical damage to
Creutzfeldt-Jakob disease. Scientists are also linking diseases like Alz hei-
mer’s and Parkinson’s to free-radical damage.
Whole Grains
Grains have always existed in their wild state but have now been
genetically altered to suit monocrop mass farming. These modifi cations
have contributed to many of the allergy problems we see today, with
wheat as the main culprit.
There are eight whole grains readily available: rye, oats, millet, rice,
quinoa, corn, wheat, and barley. They are healthiest eaten in their whole
state to retain maximum nutrient value and roughage. Using a slow
cooker is an ideal way to preserve their life force and nourishment, thanks
to its low temperature but lengthy heating. Alternatively, soak them in a
saucepan overnight before cooking. Pre-soaking will enable grains to be
cooked at a low temperature for a shorter period of time. For those who
do not have the time, however, try using a rice cooker, which will cook
the grains for you and then keep them warm for three hours if necessary.
Whole grains can be eaten with at least one main meal a day for a
balanced diet. They are rich in fibber, and when fibber ferments in the large
intestine, a chemical called butty rate is produced, which blocks the action
of genes produced by cancer cells.
If you wish to eat raw grains, then growing organic wheat grass and
sprouting barley, rye, and corn is wonderful (read Light Eating for Survival
by Marcia Madhuri Acciardo for details).
Refined Carbohydrates
These are grains that have had their outer husks (roughage) removed,
leaving just their inner section. Eating grains processed in this way tends
to create body imbalances because the grains are themselves unbalanced.
Refined carbohydrates have also very often been precooked. Mucus is a
natural coating of mucous membranes and soft tissue, but consumption of
refined carbohydrates creates too much of it. This excess mucus clogs and
tires the whole body and exacerbates digestive problems, catarrh, asthma,
and much more. Its sticky consistency invites infection. Sourdough rye
and mixed-grain breads, Ryvita, rye bread, rice cakes, or sprouted seed
bread are healthy alternatives to the average loaf!
Meat
Meat isn’t what it used to be. Herbivores and poultry are now injected
with antibiotics, fed on hormones and
synthetic proteins, and were even, until
recently, fed dead animals as a
“recycling” policy, making them toxic
to our bodies and especially to our
livers. Beef contains high quantities of
creatine, a member of the family of
chemicals that includes caffeine and
theine, which are heart and kidney
stimulants. Pork is very high in fat
(67.4 percent on average) and very low
in protein (only 9.4 percent). All meat
putrefies in the intestine and strips
calcium from the body. If you wish to
eat meat, then strive to find organic
suppliers and avoid eating huge quantities, putting slivers rather than big
chunks on your plate, more in keeping with our sedentary lives. Always
cook meat with herbs like oregano and thyme to reduce parasites and
microbes in general.
A four-ounce portion of red meat typically contains 100 mg of
cholesterol, even after it has been skinned. The excessive fats found in
meat raise cholesterol and uric acid levels in the tissues and interfere with
the proper metabolism of carbohydrates. They encourage diabetes and
dull the brain by causing clogging of capillaries, reducing the amount of
available oxygen. Some cultures balance their meat consumption by
mixing lean meat with grains, seeds, and vegetables. Meat, being a heavy
protein, requires maximum digestive abilities and, if the body is too sick
or undernourished to do this, toxicity and further sickness will result.
Genetically engineered meat may become more prevalent. These
genetic creations are believed to be the future of meat, with extra meat
and less fat being the goal; but some unpleasant side effects have been
observed. I find it wholly frightening. It is not natural selection and runs
contrary to principles of biodiversity.
If you want to move from meat eating to vegetarianism or veganism,
take it very slowly over a period of a year or more to give your body time
to adjust. It is also important to make sure you know where to gain
adequate vegetable protein, which is vital for growing bodies. Organic
meat is certainly an option, but ensure that the machinery used in the
slaughterhouses has been thoroughly washed and sterilized to prevent the
risk of cross-infection, which according to meat inspectors is prevalent.
Protein Needs
Levels of protein consumption currently far exceed official
recommendations. Excessive animal, dairy, and egg protein can lead to
many problems, from high cholesterol levels to excessive uric acid
formation, cancers, calcium loss, and other ailments. We need amino acids
(the basic component of all proteins) for growth, repair, and the
production of hormones and enzymes. Yet an excess of amino acids forces
the elimination of very important trace elements like zinc, calcium,
magnesium, iron, and chromium, all of which are vital for emotional and
physical well-being. The shedding of calcium, for instance, wears away
the nervous system and depletes bone mass.
If you eat meat and fish, then consume no more than about one and a
half pounds of flesh foods per week (approximately three to four ounces
per day). For less active or non growing bodies, this amount could be
reduced by about half. All meat dishes, particularly those containing red
meats, increase the likelihood of uric acid forming in the body, causing
arthritis, rheumatism, and bowel diseases. Poor digestion of even fresh
foods can cause tremendous stagnation and create harmful bacteria and
toxins. That being said, however, a balanced intake of protein in some
form is essential. A totally vegetarian diet, without due care and attention
being paid to alternative protein intake, is just as dangerous as an excess
of animal protein. Lack of protein will produce visible symptoms like
allergic sensitivity, bronchial and nasal congestion (lots of clear mucus),
tiredness, and cold extremities, among others. These symptoms could
continue for as long as one to two years after you change to a better diet.
The World Health Organization suggests that 4.5 percent of daily
calories should be provided by protein. The U.S. Food and Nutrition
Board suggests 6 percent. The approximate amount of protein needed for
adults is two ounces daily; children require about three ounces daily.
vegetable protein
Chlorella and blue-green algae are extremely rich in proteins (higher
levels than meat), but spinach, broccoli, mushrooms, lettuce, and pumpkin
are also good protein sources.
In order to obtain the twenty-two amino acids essential for complete
protein formation and for adequate body function, use a combination of
any grain and seed or legume. These are some ideas for grain and seed or
legume combinations:
2 parts rice plus 1 part broad beans
2 parts millet plus 1 part sprouted alfalfa
2 parts corn on the cob plus 1 part lentil stew
2 parts barley plus 1 part runner beans
food and nutrition 58
food and nutrition 59
2 parts rice plus 1 part sesame seeds
Dairy Products
Foods under this heading generally cause more concern and apprehension
than any other. I see more sick people who have overindulged in dairy
products than any other single food grouping. Milk and cheese are
particularly damaging to children, and they can contribute to sinus
problems, heart problems, allergies, colds, constipation, chronic fatigue,
headaches, obesity, and dental deterioration. Many of us do not have
sufficient natural lactase to break down the digestible lactose present in
dairy products into assimilable sugars.
Dairy products often contain high levels of bacteria that can remain in
these foods after cooking and even pass into unprotected food stored
nearby. They do, of course, contain all the pesticides and herbicides the
cattle have grazed on, unless they are organic.
Yogurt, though made from milk and therefore potentially just as
harmful, does have the benefit of containing live cultures. Make it
from organic goat’s milk if you decide to eat yogurt.
Butter is almost free from mucus-forming substances and can be consumed,
but use small amounts as it contains roughly 83 percent fat and 1 percent
protein. But don’t forget that it is basically rancid and has lots of free radicals.
Avoid margarine completely.
Cheese is in a concentrated form and is often salted. Migraine headaches are
frequently caused by cheese consumption, owing to the presence of the
protein tyramine. Cheese causes excessive mucus production, which clogs
up the intestines and other areas such as the lungs. This mucus forms a coating on the inner lining of the stomach that hardens, making an impermeable
layer that prevents the absorption of nutrients. It can cause similar damage
in the bowel, producing chronic constipation.
Milk and cheese have a history of causing allergies, such as hives and skin
rashes. The reason is that they over stimulate certain stomach cells, producing a hydrochloric acid deficiency that results in proteins entering the blood-
stream. In fact, milk neutralizes the hydrochloric acid necessary for food digestion, causing excessive mucus build up, which inhibits absorption of vital
nutrients from all foods. In addition, 50 percent of the protein in cows’ milk
is indigestible anyway. The late Dr. Spock, the well-known child psychologist
and nutritional expert, late in life advocated the withdrawal of milk from
children’s diet. In the book Diet for a New America by John Robbins (a member of a family that made a fortune from ice cream), milk, and other dairy
products are cited as causing osteoporosis. Cows tend to graze on fields
sprayed with pesticides. One pesticide that has been banned in Israel is linden, an organ chloride insecticide related to DDT. Fourteen other countries have banned lindane, with its use being restricted in still more. In Britain, however, lindane continues to contaminate our milk and put women at risk
of breast cancer—the biggest killer of women between the ages of thirty-
five and fifty-four in Britain. Search out organic milk perhaps.
Dairy products are generally consumed to add calcium and magnesium
to the diet, but common foods and herbs are also sources of these nutrients.
The recommended daily allowance of calcium is 800 mg to 1,200 mg, with
sufficient sunshine or other sources of vitamin D to aid proper absorption
of the calcium.
The recommended daily allowance for magnesium is 350
mg to 450 mg.
Calcium-rich herbs and foods include valerian root, pau d’arco inner
bark, kelp, wakame and hijiki seaweeds, nettle leaf, raw almonds (soak over-
night and remove the outer skin before eating), dried figs, walnuts, rasp-
berry leaf tea, boneset tea, fresh parsley, carrot juice, and sunflower seeds.
Magnesium-rich foods include all of the above as well as Irish moss, oat
straw, and turmeric.
All three recipes below are rich in calcium and magnesium:
• Coconut Milk — 1 cup grated coconut meat, 2 cups water, honey to taste if desired; blend and strain into a glass.
• Almond Milk— 1⁄2 cup almonds (remove the skins and presoak in the refrigerator), 4 cups water; blend and strain into a glass.
• Cashew Milk — 1 cup cashews, 31⁄2 cups water; blend and strain into a glass.
Eggs
Eggs, like milk and cheese, are often alternatives to eating meat for
vegetarians. Like milk and cheese, they are very mucus-forming, and
cooked eggs deposit inorganic sulfur in the bowel. Therefore, if you wish
to eat eggs, confi ne yourself to two free-range eggs a week. Eggs contain
protein, but so do vegetables, grains, beans, nuts, and seeds in their
correct combinations, while the B vitamins often missed when not eating
meat can be obtained from vegetables, herbs, and yeasts.
Eggs are potential causes of diseases like arthritis, gallstones, and
kidney stones, so if you suffer from any of these or have a tendency
toward them, avoid eggs altogether. It is not advisable for women with
gynecological problems such as menstrual diffi culties or abnormalities of
the womb or ovaries to eat eggs, as their consumption exacerbates this
type of problem.
Eggs and fl our are frequently the traditional binding elements in
foods. Rice, corn, potato, and lentil fl ours can replace wheat fl our. Other
excellent binders include arrowroot and cornstarch. If a slightly spicy
thickener is required, use ground coriander.
Fish
Fish now consume waste products that we liberally dump into the oceans
year after year: drugs, radioactive materials, chemical waste, and heavy
metals (particularly lead, cadmium, and mercury). Most of the fish in our
rivers and lakes are equally poisoned in contaminated water. The notion
of fish being a more digestible protein than meat (with almost no fat
content) is becoming more irrelevant by the day. Trout and salmon, now
“grown” in fish farms (fi n to fi n), live in water contaminated with
antibiotics, antifungals, and other chemicals used to combat the diseases
caused by unnatural overpopulation.
Chemical pollutants in the sea provide a nightmare scenario, but
nitrate discharges into the sea are high and sewage discharges cause
oxygen depletion, resulting in aggressive algal growth, which suffocates
fish. Instead of using fish oils to decrease plaque buildups in the vascular
system, use flaxseed oil or hempseed oil, which are richer in essential fatty
acids like omega-3 and omega-6.
Drinking
What we drink is as important as what we eat. Drinking forms a large
part of all our lives.
Coffee and tea both contain caffeine, a strong stimulant. Tea also
contains theine, which is an additional stimulant, and tannin, which
lines the stomach with an impermeable wall, making it difficult for
assimilation and digestion to take place. Both drinks also contain
theobromine — a harmful chemical that particularly exacerbates female gynecological disorders. Tea and coffee affect the adrenal glands, and long-term consumption can often lead to worn-out adrenals. The kidneys, too, are adversely affected. Coffee, in particular, will make the heart race, and palpitations and tachycardia are common. Yet these effects tend to go on constantly, so that most people do not notice the gradual degeneration of their bodies. Often, they are unable to remember what life was like before or imagine what it could be again. (When coming off tea, coffee, or alcohol, refer to Decaffeinated tea and coffee can provide a vital interim step for those wishing to come off the real thing. Springwater decaffeination is the safest process, and the labeling will indicate the process used.
Herbal teas are lovely made from fresh or dried (and preferably
loose) herbs. Try them with the most natural sweeteners, such as
pure honey or with lemon juice — or drink them just as they are.
Herbal tea bags are very useful, but confine their usage to the office
or for quick convenience on odd occasions. Tea made from fresh,
loose herbs is fresher — no tea bag or dried herbal tea will come close
to it for quality.
To dry your own herbs for teas, pick them
as young as possible and preferably first
thing in the morning. Dry in the air and
away from direct heat or sunlight, covering
with a brown paper bag to help preserve all
their healing components. Store away from
light.
Alcohol adversely affects the body, espe-
cially overloading the liver, but the pur-
est alcohols are the best, such as 80-proof
top-quality vodka or brandy or even good
Champagne, which is double-fermented
and organic. Anybody with liver, gall-
bladder, stomach, pancreas, or spleen
problems should not drink alcohol at all.
Water cleanses and revitalizes the whole
body. This is the best liquid to give you
your daily needs. Its consumption tends
to be overlooked, and its delicate taste
underestimated. Often, it is just a ques-
tion of having a bottle there when you
need it — in the office or beside the bed.
The habit grows on you. Well over half
your body is made up of water, and you
need it to constantly cleanse and regenerate all your cells and organs. Drinking
a glass of water first thing in the morning
helps clean out the body, especially helping to remove acids or foods left in the
digestive tract overnight. If your airways
are blocked or mucusy in the morning,
add to your water some fresh lemon
juice. It is best to drink water at least half an hour before a meal or
half an hour after to keep your digestive juices from becoming diluted. Becoming excessively thirsty is a sign that you should seek A salad sprouter
professional help.
It’s difficult to tell exactly what is filtered out by the local water company
or by home water filters. Regularly found in tap water in the past was a
chemical called nonylphenol, which mimics estrogen and causes disruption
in the endocrine, nervous, and immune systems of both people and animals. There has been a 30 percent increase in prostate cancers over the past
several decades, and many more male genital deformities are occurring.
This has been coupled with a huge drop in male fertility.
Buying bottles of water can be useful for easy access to good-quality water.
Compared to the rest of Europe, Britain buys the least bottled water — we
are still committed to our tap water, it seems (according to 1998 statistics).
Some people opt to use some kind of home water filter. This system gener-
ally relies on regular changing of filters and cleaning of equipment to
ensure that the bacteria levels themselves do not become a hazard. Not all
filters are capable of removing all the undesirable chemicals. Water distillers are yet another choice. They remove approximately 99 percent of impurities such as arsenic, barium, cadmium, nitrates, chlorine, and chloroform. They work by heating water placed inside the unit; as the temperature rises, light gases start to discharge through the ventilating system. When the water temperature reaches the boiling point, bacteria and viruses are killed, and the boiling water produces steam. As the steam rises into a stainless steel cooling coil, chemicals, salts, and other water contaminants are left behind. As the vapor is cooled, it recondenses as water. This water passes through an activated carbon filter in the spout, and the purified water is then collected in a storage container. Meanwhile, the contaminants are left behind in the stainless steel interior and can easily be cleaned away. They appear as a greeny, yellowy-gray sludge.
homemade barley water
Barley water rejuvenates the kidneys. To make it, use half a cup of whole
barley to five cups of water. Add one-quarter of a cinnamon stick and
some grated ginger, and simmer for twenty minutes; then, after cooling,
strain, add fresh lemon juice for extra flavor, and drink once a day.
Vegetables
Vegetables should be organic, and a proportion should be eaten raw.
When cooking, use a steamer, as the vegetables retain their color, shape,
texture, and flavor, not to mention all the vitamins and minerals. Try to
eat a wide variety of vegetables to ensure a broader sweep of nutritional
and medicinal needs.
seeds and sprouting
Whole and sprouted seeds are a wonderful source of nutrition and can be
used in cooking in a number of ways. Choose pumpkin (rich in copper,
zinc, and phosphorus), alfalfa (rich in all vitamins, minerals, and trace
elements, along with fiber), sunflower, or many others. If you combine
sprouted sesame, sun flower, and pumpkin seeds, you can arrive at a total
protein supplement. Sprouting is easy to do. If you have never tried it
before, start with alfalfa seeds, because they sprout very quickly.
Directions come with any sprouter box you buy from a health-food store.
grasses
Try growing organic wheat, rye, alfalfa, corn, millet, or barley in a tray
with a little soil exposed to the sunlight. Once it has reached a height of
one inch, cut it off and add to salads. It is incredibly rich in minerals,
vitamins, and enzymes. It is also tasty, cheap, and versatile. For in-depth
advice on this subject, read Light Eating for Survival by Marcia Madhuri
Acciardo. Wheat grass is often dried commercially and can be found in
Good quality organic nutritional drinks.
seaweed and green foods
Seaweeds are rich in minerals and trace elements, especially when
harvested from the least-polluted waters. Seaweeds are vital to a vegan
diet and important to most others. It is in seaweed and algae that sunlight
is most easily accessible to us. The plant structures are simple, and the
sun’s energy is readily released with minimal digestion. Seaweeds such as
kelp, nori, dulse, and wakame are rich in iodine, calcium, and sodium,
which are vital for the proper functioning of the thyroid. Spirulina algae,
which are not quite the same as seaweed but are very similar, are rich in
protein, chromium, manganese, niacin, riboflavin, thiamine, vitamin A,
and zinc. Both can be sprinkled over food for a salty fl avor and much-
needed nourishment. Many green foods have a high chlorophyll content
that is highly therapeutic. In fact, the chlorophyll content of any edible,
non sprayed weed will provide more nourishment than the average
non organic store-bought vegetable. For instance, just four or five
dandelion greens contain approximately 14,000 IU (International Units)
of vitamin A, compared to only 33 IU in the same amount of supermarket
iceberg lettuce. You need only a few dandelion leaves to gain a good daily
intake of vitamin A, compared to the pounds of iceberg lettuce you would
need to achieve the same result! Try drinking nettle tea daily, a cheap
green tonic that can be collected or bought.
Organic Superfood
Nutritional superfood is made solely from dried organic plant substances
that have a high nutritional value — rich in vitamins, minerals, amino
acids, trace elements, antioxidants, and more — and can be assimilated in
roughly fi fteen minutes. These powdered supplements can be easily
stirred into or blended with fruit juices, vegetables, or water.They
nourish at a highly potent level, and relatively small amounts go a long
way! They are targeted to give an all-round range of necessary nutrition
and to provide bedrock care at the deepest level, giving the body true
nourishment to which the varying chemistries found in medicinal plants
can be added. They are ideal for young growing bodies, the elderly, the
pregnant, or simply as a good beginning to the day for everyone. But they
are vital where primary feeding is essential, especially in all forms of
wasting diseases, including cancer and myalgic encephalomyelitis (chronic
fatigue syndrome).
Superfood is good for convalescence of any kind, as it supports the
body and involves minimal digestion. It is also excellent for toddlers,
children, and teenagers, giving them the building blocks for healthy,
vibrant growth. For teenagers worried about weight yet needing
nutrition, this is the ideal food. For students, often away from home,
taking superfood makes a good daily addition to cafeteria food. Anybody
can use it as a quick meal substitute. Men and women who are prone to
low blood sugar levels, perhaps associated with candidiasis, find it a good
food that is capable of supplying a calorie-free snack between meals. It is
ideal for supporting women premenstrually, helping to balance the liver,
hormones, blood sugar levels, and mood swings.
Key ingredients in quality superfoods include spirulina, blue-green
algae, chlorella, barley grass, alfalfa grass, wheat grass, purple dulse
seaweed, and nonactive yeast flakes. Other highly beneficial foods include
beets, spinach leaf, rose hips, orange peel, and lemon peel.
Spirulina and blue-green algae are indeed the most concentrated, nutrious foods on the planet. They are the highest natural source of complete protein known (75 percent).
Chlorella is second only to spirulina in food value. It is an extremely con-
centrated source of nutrition and complements spirulina well.
Barley grass, alfalfa grass, and wheat grass are wonderful healing grasses
and are bulging with highly assimilable vitamins, minerals, enzymes,
phytochemicals, and chlorophyll.
Purple dulse seaweed is an extremely rich source of assimilable minerals.
It contains most of the minerals and trace minerals known.
hints and tips for quick use
For superfood to be used at breakfast, make up a batch the night before,
leave in a plastic pitcher with a lid in the refrigerator, and shake before
drinking in the morning, or leave some in a glass and simply stir. In
wintry, cold weather, add in a knob of fresh gingerroot. In hot summer
weather, chill some fruit juice before stirring in the superfood, or simply
add ice cubes to the mixture.
For a diabetic or low-calorie version, don’t
use fruit juice; instead add just the juice of two fresh lemons and
springwater.
Fruits
According to some archaeologists, ethnobiologists, and zoologists,
humans were originally designed to be fructivorous, that is to say, fruit-
only feeders, as indicated by our eye placement and dexterous hands.
Early humans lived in rain forests where fruit was readily available
throughout the year. According to Dr. David Forman of the Imperial
Cancer Research Fund’s epidemiology unit at Oxford, fruit can
substantially reduce the risk of stomach cancer. He says that a 30 to 50
percent lower risk of cancer can be achieved by eating one piece of fruit a
day, and one-third of the annual deaths from cancer could be prevented
this way. Fruit is not only tasty, but also full of fiber, minerals, and
vitamins. Many fruits also contain large amounts of digestive enzymes,
papaya and pineapple in particular (these are used by the supplement
industry to enhance digestion). Proper digestion is essential for good
health, so, on several levels, increased fruit consumption is a healthy
move. When fiber ferments in the large intestine, a chemical called
butyrate is produced, which blocks the action of genes produced by
cancer cells.
If you feel cold in the winter, add paprika, powdered ginger, cinnamon,
and other warming spices to fruit. Generally we eat more fruit in summer
than in winter — a natural choice if we are not to feel too cold and
watery — but fruit is vital at any time. It is best in season but can also be
dried or canned for use out of season. Keep an unpeeled onion in your
fruit bowl, and its sulfur content will keep the fruit fresher, keeping
bacteria from spreading as quickly between the fruits and thus delaying
decay.
Juices (Vegetable and Fruit)
Perhaps our greatest authority on the subject of juicing is N. W. Walker,
author of Fresh Vegetable and Fruit Juices. He died relatively recently, aged
almost 120 years, having helped many people. He said, “By juicing the
vegetables and fruits one is keeping the vitamin, mineral and fluid content
while discarding the fiber. This means that the goodness of the alkaline
vegetables or fruit can be assimilated by the body in about 15 minutes
instead of hours.”
Who would chew through ten raw carrots, five sticks of raw celery, and
two raw beets at one sitting anyway? You couldn’t. The juicing process
also sets free a lot of the food value that can remain permanently locked
up in those whole raw vegetables because their molecular structure is too
complex. For instance, the vitamin A (beta-carotene) in carrots is not
surrendered except in light steaming or juicing of the vegetable.
Juices are one of the best ways I know for bringing sick and depleted
bodies back to health, and for the healthy to enjoy ever-increasing vitality.
They are also important for growing children, especially for calcium
intake. Live, organic fruit and vegetable juices supply us with organic
vitamins, minerals, and antioxidants that are very easily assimilated by our
bodies. It is preferable to have your own juicer and to use organic ripe
fruits and vegetables — preferably locally grown and in season. However,
other fruits are also highly recommended.
The majority of the vitamin and mineral content of a fruit or vegetable
lies just beneath its outer layer. It is vital, therefore, to juice the skin as
well if it is organic. Also include the white pith, which is rich in
immunostimulative chemistry. It is very important to chew the juices.
This sounds funny, but they are more than water, they are food, and
should therefore be well mixed with saliva and chewed for quite a while
before swallowing to allow the greatest assimilation.
Cooking kills many enzymes, alters nutritional food values, and changes
food from alkaline to acidic. However, fiber, as everyone knows, is vitally
important to one’s diet for peristaltic movement and cleaning of the
intestines, so sufficient whole raw food
must be eaten as well.
Immunity through Fermented Food
Beneficial bacteria are vital for health; they
inhabit the intestines, teeth, hair, appendix,
and other places. They help digest food and
create essential vitamins. Also, they play an important
role in inhibiting the growth
of disease-promoting pathogens and
sustaining the correct amount of beneficial
organisms. One’s diet provides the balance
of beneficial intestinal micro organisms that
support the continued growth of “friendly” bacteria. Therefore fiber, as
found in raw fruits and vegetables, is vitally important, along with
sauerkraut, pickles (with apple cider vinegar), olives, yogurt, soy sauce or
tamari, and sourdough bread, all of which add beneficial micro organisms.
It
has also been scientifically proved that these foods are natural antibiotics
and anticarcinogens and are capable of breaking down and recycling
toxins, much as the liver does.
Intestinal microflora (in the colon, lower small intestine, and stomach)
are generally populous, forming a swarming and diverse environment
containing many hundreds of beneficial species. It is their unique ability
to change quickly with varying external environments and varying
internal metabolic conditions that keeps us alive.
These rather intelligent microflora can help extract nutrition from
everything we eat, while at the same time stimulating other aspects of our
immune systems. They also inhibit the growth of pathogenic organisms
by competing successfully for available nutrients in the intestines. If
healthy, they will form a covering over all the intestinal inner linings.
Having enough beneficial microflora helps digestion, primarily by cutting
down on the amount of ammonia produced, which can cause gas,
cramping, spasms, and more. Excessive production of hormones and
steroids within the body can be balanced by having sufficient levels of
beneficial microflora. Intestinal microflora also have the ability to keep
the inner lining of every cell active, energized, and able to reproduce.
Eating fermented foods and having daily access to benefi cial
microorganisms is vital. The following options are all healthful
possibilities.
Rejuvelac (homemade intestinal flora): Bowel flora are vital to enable
the body to digest and assimilate foods. Rejuvelac contains B complex
vitamins including B12, along with vitamins K and E, lactic acid, and
water-soluble minerals. Good rejuvelac has a somewhat lemony and
sour odor and flavor. For variety, add your favorite herbs or seasonings. To make rejuvelac, use one cup of grain to two cups of water.
Wheat is commonly used, but you can also try millet, rye, oats, brown
rice, barley, or buckwheat. Always rinse the seeds first, and use the best-
quality organically grown seeds. Soak the seeds for twenty-four hours, and
keep covered in a warm place, between 60°F and 80°F. The rejuvelac is the
water left after this process. Strain out the seeds and refrigerate the re-
juvelac. Drink one or two cups daily, adding lemon for flavor. It can also be
added to any cooking. To make another batch, add the same amount of
water and repeat the process, using the same grains. They can be reused about five times.
Homemade sauerkraut: Generally, store-bought varieties of sauerkraut contain malt vinegar or preservatives, so it is better to make your own. You will
need a stone crock with a fitted lid, a glass jam jar with a plastic lid, or any
large commercial glass jar—all are ideal for sauerkraut making. Use organic
cabbage, and add green seaweeds like nori or wakame, along with herbs
and seeds such as cumin, caraway, thyme, marjoram, juniper, ginger, turmeric, and coriander. Pour boiling water into the container to sterilize it, then empty it. Finely cut the cabbage. Add herbs and spices. Add some tamari to give a salty flavor and to ensure a good fermentation process. Put
into a jar and cover the mix with whole cabbage leaves to within two to
three inches of the top. Finally, put the lid on and weigh it down with a brick
(or similar weight) to make sure no air enters.
Keep at a temperature between 70 and 80°F for three to four weeks.
Open the sauerkraut every two to three days and remove any scum that
may have been produced. When opening the lid, use a preboiled spoon and
ensure you have clean hands. Use pH strips from the chemist to test the
mixture. When the pH level has reached 3 to 7 and remained there for a
week, it is ready. At that time, if you wish, you can add apple cider vinegar
to it. This will ensure an almost indefinite shelf life. Keep it refrigerated.
This is a successful recipe that I have used on numerous occasions.
Sourdough bread: Sourdough bread contains at least a hundred beneficial microorganisms. The resulting bread contains almost no gluten. Many sour dough breads use a starter made from flour and potato. Sourdough starters are easy to make, although you have to leave the mixture for a long time before it is ready to use.
Soy fermentations:
Miso (a fermented paste made from soy, barley,
and other grains) provides a tasty, salty, and very energizing food
source. It can make a good and quick gravy, form the “body” behind
soups, stews, and dahls, and be spread on bread or rice cakes.
Nutritional yeast: Nutritional yeast is a sprinkle-on no active-yeast product
that can be used instead of grated cheese. Being no active, it can be eaten
by those with candidiasis. It lends a nutty flavor to any dish. Its beneficial
bacteria are Saccharomyces cerevisiae. It is also packed with B vitamins,
protein, amino acids, enzymes, minerals, and trace elements.
Food Allergies
Allergy testing can be useful in order to highlight specific foods causing
food allergies, but don’t forget to look at the primary causes of food
intolerances, which can often be sluggish digestive abilities, and make
changes via balancing digestive enzymes that are not functioning correctly.
Cleansing programs and herbs to support and stimulate enzyme
production and general health of digestion-related organs, cleanses of
major organs, and other natural regimes will help. Allergy treatments can
initially be useful, but they can eventually exhaust the patient because they
achieve their results through avoidance. A body that has become weak and
poisoned can cope with only a few foods, but this does not mean that one
will be so limited for the rest of one’s life. A balance has to be struck in
which a very broad range of foods comes to be tolerated as digestive
strength is built up, giving greater diversity and, with it, good health.
(Refer to sections on digestion throughout the book.)
Food Separation
One of the most noteworthy exponents of food separation has to be Dr.
William Howard Hay who, more than sixty years ago, devised a “nature-
cure” food approach based on separating out certain food
combinations — a process he called “food combining.” He ate many
vegetables, fruits, nuts, and unrefined grains, and small quantities of meat
and milk. He said that surplus acids are neutralized by the alkaline salts,
namely sodium, potassium, calcium, and magnesium (all found in fruits
and vegetables), and he suggested that acid wastes pile up in the body
tissue when our alkaline reserves are grossly depleted, creating many
problems. He suggested eating one totally alkaline meal a day. For some
people, a closer look at food combinations can be very useful and, in some
cases, vital. Perhaps one of the simplest ways to aid successful digestion is
to separate foods completely, perhaps by eating fruits at breakfast,
vegetables at lunch, and either protein or carbohydrates at dinner.
Cooked and Raw Foods
Cooking foods can be viewed on two levels. On the one hand, cooking
destroys many vitamins, enzymes, minerals, nucleic acids, and chlorophyll.
After a cooked meal, white blood cells increase in the stomach, thereby
decreasing the body’s immunity and leaving it more open to infection.
In
addition, cooked food is more likely to ferment or decompose in the
intestines, resulting in toxicity. The stomach works at a temperature of
105°F, and food that is cooler or hotter can slow down the stomach’s
ability to function.
On the other hand, cooking adds certain energies into food, which
creates a feeling of nourishment and warmth. Cooking is vital for foods
that would ordinarily be indigestible or even toxic if left raw (including
meat and some grains and beans). It is also useful for people with
decreased stomach energy, which results in a lower metabolic rate and a
reduced ability to digest their food. Anyone with a compromised spleen
should take care that raw foods do not further weaken their spleen and
pancreas. However, many people will thrive on raw food, which often
makes the work of the pancreas easier.
Eating only cooked food is unhealthy.
Therefore it is suggested that a 70 to 80
percent raw-food diet is a good program to
follow in the summer, or in hotter climates,
while a 30 to 40 percent raw-food program
is appropriate in the winter. Our bodies do
not like feeling damp, cold, and chilled, and
hot food can balance those sensations.
Cooked food kills white blood cell
activity, particularly in the stomach. Yet
excessive raw foods will weaken some
people by depleting spleen and pancreas
function. Steaming is less aggressive than
baking, and using a slow cooker, in which
the temperature does not rise above 130°F,
will ensure hot and wholesome food that is
still very much alive. Sprouted barley seed
and cooked barley create very different feelings inside us, and it is worth
experimenting with each to see how you feel — grounded, tranquil, “high,”
stodgy, elated, or grounded. Climate, geography, and season will also
influence your choice of food preparation.
Many foods become sweeter and more nurturing when cooked at low
temperatures, including onion and turnip. I use a cooking pot that keeps
an even low temperature for four to six hours, but you can also use low-
temperature baking or steaming methods. You simply need to plan ahead
a little. Food prepared using low temperatures has the comfort value of
cooked food while retaining its nutritional value.
Kitchen Basics
This healing and deliciously tasty garlic and ginger cooking base can be
added to a wide range of savory, cooked, or raw dishes. The potassium
broth can be strained and drank as it is, or used in recipes that call for
vegetable stock.
cooking base
Use 4 cups virgin olive oil, 1⁄2 cup apple cider vinegar, 12 cloves chopped
fresh garlic, and 2 tablespoons finely grated fresh ginger and blend. Use
in all savory recipes. This will warm and revitalize circulation, additionally
assisting immune capacity.
A plug-in slow cooker
potassium broth
Using organic vegetables, fi ll a large pot with 25 percent potato peelings,
25 percent carrot and beet peelings, 25 percent chopped onions and
garlic, and 25 percent celery and greens. Add minced fresh chiles (such as
jalapeños) or crushed red pepper fl akes to taste or cooler herbs like thyme
and marjoram. Add enough springwater to cover the vegetables and
simmer over a very low temperature for an hour. Strain. This will keep
your body more alkaline and is useful for acidic conditions like arthritis or
gout.
Book List
Avery Natural Therapy for Your Liver by Christopher Hobbs (Loveland,
Colorado: Interweave Press, 1986, 2000)
Conscious Eating by Gabriel Cousins (Berkeley, California: North Atlantic
Books, 2000)
Diet for a New America by John Robbins (Walpole, New Hampshire: Still-
point, 1987)
Eat Right for Your Type by Peter D’Adamo with Caroline Whitney (Lon-
don: Century, 1998)
Fresh Vegetable and Fruit Juices by N. W. Walker (Phoenix, Arizona: Nor-
walk Press, 1936)
Healing Liver and Gallbladder Disease Naturally by Dr. Richard Schulze
(Santa Monica, California: Natural Healing Publications, 2003)
Healing with Whole Foods by Paul Pitchford (Berkeley, California: North
Atlantic Books, 1993)
Healthy Digestion by David Hoffmann (Pownal, Vermont: Storey Books,
2000)
Light Eating for Survival by Marcia Madhuri Accairdo (Wethersfi eld,
Connecticut: Omango Di Press, 1978)
The Nutrition Desk Reference by Robert Garrison and Elizabeth Somer
(New Canaan, Connecticut: Keats, 1985)
Nutritional Herbology by Mark Pederson (Warsaw, Indiana: Wendell W.
Whitman, 1994)
Prescription for Natural Healing by James and Phyllis Balch (New York: Av-
ery, 1990)
Rejuvenation through Elimination by Dr. John Christopher (Springville,
Utah: Christopher Publications, 1976)
School of Natural Healing by Dr. John Christopher (Springville, Utah:
Christopher Publications, 1976)
Staying Healthy with Nutrition by Elson Haas (Berkeley, California: Celes-
tial Arts, 1992)
Resources
For Juicers
Superior Health Products, 13549 Ventura Blvd., Sherman Oaks, CA
91423; tel: 818-986-9456; email: SuprHealth@aol.com; website: www.juices-
for less.com
Discount Natural Foods, P.O. Box 16391, Hookset, NH 03106; tel: 888-
392-9237
For Superfood
American Botanical Pharmacy, Glencoe Avenue, Marina del Rey, CA
90292; tel: 800-Herb-Doc
Herbs Hands Healing Ltd., Station Warehouse, Station Road, Pulham
Market, Norfolk IP21 4XF, United Kingdom; tel: 011-44-0137-9608201;
websites: www.super-food.co.uk and www.herbshandshealing.co.uk
For Water Filters
Ion & Light; tel: 415-346-6205; website: www.ionlight.com
The Soil Association, Bristol House, 40-56 Victoria Street, Bristol BSI
6BY, United Kingdom; tel: 011-44-0171-4901555
Friends of the Earth, 1025 Vermont Ave., NW, Suite 300, Washington,
DC 20005; tel: 202-783-7400 or 877-843-8687; fax: 202-783-0444
For Food Dehydrators
Perfect Health, 4872 Casitas Pass Road, Ventura, California 93001; tel:
800-444-4584; email: sales@juicing.com
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