![]() |
![]() |
![]() |
![]() |
![]() |
|
![]() |
![]() |
![]() Marine Corp Fitness Training
Food Profiles
|
![]() |
||
![]() |
![]() |
![]() |
![]() |
||
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
|||||
![]() |
![]() |
||||
![]() |
![]() |
|||||||
![]() |
![]() |
TROPHOLOGY - THE SCIENCE OF FOOD COMBINING It is an equally well established fact of science that when we chew a piece of bread or potato
or any other carbohydrate/starch, ptyalin and other alkaline juices are immediately secreted into the food by the saliva in
the mouth. When swallowed, the alkalized starches require an alkaline medium in the stomach in order to complete digestion. Anyone should be able to figure out what therefore happens when you ingest protein
and starch together. Acid and alkaline
juices are secreted simultaneously in response to the incoming protein and starch, promptly neutralizing one another and leaving
a weak, watery solution in the stomach that digests neither protein or starch properly. Instead proteins putrefy and starches
ferment owing to the constant presence of bacteria in the digestive tract. This putrefaction and fermentation are the primary cause of all sorts of digestive stress,
including gas, heartburn, cramps, bloating, constipation, foul stools, bleeding piles, colitis, and so forth. Many so called 'allergies' are also the direct result of improper food combinations; the
bloodstream picks up toxins from the putrefied, fermented mess as it passes slowly through the intestines, and these toxins
in turn cause rashes, hives, headaches, nausea and other symptoms commonly branded as allergies. The same foods that cause
allergic reactions when improperly combines often have no ill side-effects whatsoever when consumed according to the rules
of trophology. The final fact of the matter
is this: when you immobilize your stomach and impair digestive functions by consuming foods in indiscriminate combination,
the bacteria in your alimentary canal have a field day. They get all the nutrients and thrive, while you get all the wastes
and suffer. According to a recent survey in In fact, in order to protect itself from the chronic toxic irritation of improperly combined meals, the colon secretes
large quantities of mucus to entrap toxic particles before they damage the colon's sensitive lining. When this occurs at every
meal, everyday, every week, throughout the year- as is quite typical in modern Western diets- the colon ends up secreting a constant stream
of mucus, which accumulates and gets impacted in the folds of the colon. This results in a narrowing of the passage through the colon and a constant
seeping of toxins into the bloodstream by osmosis. When the impacting of toxic mucus in the colon reaches critical pressure,
it causes a pocket to balloon outward through the colon lining, causing a condition called diverticulosis. Colitis, IBS, and
colon cancer are the next stages of colon deterioration caused by these conditions." When it comes to health care, the best way is self care. Your internal organs tell you almost everything about the state
of your health. Without them your body is simply just a shell. It's not the muscles, flab, or aches and pains
you need to look at, but rather the internal organs. They will tell you a lot. Food has become a cause of disease rather than a guardian of health
in the modern world. Once regarded as the central pillar of life and the most effective of all medicines, food is now a major
contributing factor in cancer, heart disease, arthritis, mental illness, and many other pathological conditions. Virtually
monopolized by agricultural and industrial cartels, public food supplies are processed and packaged to produce profits and
prolong shelf life, not to promote health and prolong human life. Sugar White sugar is an industrially processed chemical not found in nature,
and it is not fit for human consumption. Fat Natural unadulterated fats are not only highly nutritious, gram for
gram they contain far more energy than any other type of food on earth, which makes them the most efficient fuel for essence-to-energy
food alchemy. Dairy Cow's milk has four times the protein and only half the carbohydrate
content of human milk. Pasteurization destroys the natural enzyme in cow's milk required to digest its' heavy protein content. This excess milk protein therefore putrefies in the human digestive
tract, clogging the intestines with sticky sludge, some of which seeps back into the bloodstream. As this putrid sludge accumulates from daily consumption of dairy
products, the body forces some of it out through the skin (acne, blemishes) and lungs (catarrh), while the rest of it festers
inside, forms mucus that breeds infections, causes allergic reactions, and stiffens joints with calcium deposits. Eggs Meat Meat is highly acidifying and warming (yang qualities), as well as
putrefactive. According to the tenets of traditional Chinese medicine, elderly people
require more meat than the young or middle-aged because of its warming yang properties and concentrated nutrients, but only
if their digestive systems are in proper order. The biggest problem with meat in the Standard American Diet (SAD)
is the pervasive contamination of US beef with antibiotics and steroid hormones. Sea food Owing to the pollution of lakes, rivers and streams throughout the
world, freshwater fish is no longer such a good choice. Shellfish and reef fish should also be avoided because the shallow
sea beds they inhabit are polluted. Grains Grains can caused indigestion and flatulence if they are not thoroughly
chewed and salivated in the mouth before swallowing. That's because all carbohydrates must begin their digestive journey
in the mouth, where an alkaline enzyme called ptyalin is secreted from salivary glands to initiate the breakdown of starches. Beans Chick peas and millet, lentils and barley, rice and dal, corn bread
and black-eyed peas, rice and kidney beans are common example of the grain-and-bean protein team. Together they provide the full spectrum of essential amino acids required
for human nutrition, usually in a proportion of one part beans to two parts grain. Except for Soya beans, beans are warming, acidifying yang foods, like
grains. Though much touted as a 'whole protein' food, Soya beans and tofu
are not very easy to digest, and they can also interfere with the absorption of zinc. Vegetables Cooling and cleansing, they are also high in fiber, which helps sweep
post-digestive putrefactive debris from the intestinal tract. Their chlorophyll content protects the body against cancer, neutralizes
toxins, and helps keep vital fluids pure. Easy to digest and non-putrefactive, fresh vegetables go well with meats as well
as grains and help counteract the acidifying effects of both. Fruits are very easy to digest and metabolize, but only when eaten
on an empty stomach. In fact, most fruits go straight through the stomach into the duodenum
for digestion, which means if you put fresh fruit on top of a big meal, it has to sit and wait in the top of the stomach until
the other food is digested, during which delay bacteria attack the fruit and ferment it, gobbling up all the nutrients and
leaving you with gas and metabolic wastes.
Trophology introduction "Compared to Taoist concepts of balance, the Western notion
of a 'balanced diet' is simplistic and superficial. Western physicians advise everyone to take 'a little of
everything at every meal', jumbling together such disparate ingredients as meat, milk, starch, fat and sugar. Such indiscriminate consumption of food is no different
than pouring a combination of gas, oil, alcohol and sugar into the gas tank of your car. These blends will not burn efficiently,
will provide little power and will quickly clog up the engine so badly that the entire system grinds to a halt. The following advice given to the founding Emperor of the
Ming Dynasty on the occasion of the authors 100th birthday, clearly reflects the fact that the ancient Chinese were well aware
of the importance of the science of food combining. 'Food and drink are relied upon to nurture life. But if
one does not know that the nature of substances may be opposed to each other, and one consumes them altogether indiscriminately,
the vital organs will be thrown out of harmony and disastrous consequences will soon arise. Therefore, those who wish to nurture
their lives must carefully avoid doing such damage to themselves.' [Chia Ming, Essential Knowledge for Eating and Drinking,
1368 AD]. In plain English, the Yin and Yang of diet boils down to
'Trophology', Modern medical training in the West, especially in America,
is notoriously deficient in nutritional science, although there are a few enlightened nutritional scientists in America and
Europe today who, despite sneers from their peers in the medical establishment, are making great medical strides through the
science of Trophology. The Western scientific equivalent of Yin/Yang balance in
food combinations is something we all learned in elementary high school chemistry: acid/alkaline balance, or 'pH'. We all
know that if we did add a measure of alkaline to an equal measure of acid, the resulting chemical solution is as neutral as
plain water. That's the principle behind reaching for bicarbonate (a strong alkaline) to relieve 'acid indigestion'. It is an established scientific fact in Western medicine
that, in order to initiate efficient digestion of any concentrated animal protein, the stomach must secrete pepsin. But it
is also a well-known fact that pepsin can function only in a highly acidic medium, which must be maintained for several hours
for complete digestion of proteins. It is equally a well established fact of science that when
we chew a piece of bread or potato or any other carbohydrate/starch, ptyalin and other alkaline juices are immediately secreted
into the food by saliva in the mouth. When swallowed, the alkalized starches require an alkaline medium in the stomach in
order to complete their digestion. Anyone should be able to figure out what therefore happens
when you ingest protein and starch together. Acid and alkaline juices are secreted simultaneously in response to the incoming
protein and starch, promptly neutralizing one another and leaving a weak, watery solution in the stomach that digests neither
protein nor starch properly. Instead, the proteins putrefy and the starches ferment owning to the constant presence of bacteria
in the digestive tract. This putrefaction and fermentation are the primary cause
of all sorts of digestive distress, including gas, heartburn, cramps, bloating, constipation, foul stools, bleeding, piles,
colitis, and so forth. Many so-called 'allergies' are also the direct result of improper food combinations: the bloodstream picks up
the toxins from the putrefied, fermented mess as it passes slowly through the intestines, and these toxins in turn cause rashes,
hives, headaches, nausea, and other symptoms commonly branded as 'allergies'. The same foods that cause allergic reactions when improperly
combined often have no ill-side effects whatsoever when consumed according to the rules of Trophology. The final fact of the matter is this: when you immobilize
your stomach and impair digestive functions by consuming foods in indiscriminate combinations, the bacteria in your alimentary
canal have a field day. They get all the nutrients and thrive, while you get all the wastes and suffer. According to a recent survey in America, the average American
male today carries about 5 pounds of undigested, putrefied red meat in his gut. Leave 5 pounds of meat in a dark, warm moist
place for a few days and see for yourself the results of putrefaction. The severely septic condition of the human intestinal
tract is unique in nature, yet Western physicians take it for granted and even insist that it is harmless to the rest of the
system. In fact, however, in order to protect itself from the chronic
toxic irritations of improperly combined meals, the colon secretes large quantities of mucus to entrap toxic particles before
they damage the colon's sensitive lining. When this occurs at every meal, every day, every week, throughout the year- as is
quite typical in modern Western diets- the colon ends up secreting a constant stream of mucus, which accumulates and gets
impacted in the folds of the colon. This results in a narrowing of the passage through the colon and a constant seeping of
toxins into the bloodstream by osmosis. When the impacting of toxic mucus in the colon reaches
a critical pressure, it causes a pocket to balloon outward through the colon lining, causing a condition call diverticulosis.
Colitis and cancer are the next stages of colon deterioration caused by these conditions." "This is the worst possible combination of foods to mix together at
a single meal, and yet it is the mainstay of modern Western diets: meat and potatoes, hamburgers and fries, eggs and toast,
etc. When one consumes protein and starch together, the alkaline
enzyme ptyalin pours into the food as it's chewed in the mouth. When the masticated food reaches the stomach, digestion
of starch by alkaline enzymes continues unabated, thereby preventing the digestion of protein by pepsin and other acid secretions. The ever-present bacteria in the stomach are thus permitted
to attach the protein and putrefaction commences, rendering nutrients in the protein food largely useless to you and producing
toxic wastes and foul gases, including such poisons as indol, skatol, phenol, hydrogen sulphide, phenylpropionic acid, and
others. If that is the case, you may well wonder, then why does the stomach
have no trouble handling foods that naturally contain both protein and starch, such as whole grains? As Dr. Shelton points out, "There is a great difference between the
digestion of a food, however complex its composition, and the digestion of a mixture of different foods." To a single article of food that is a starch-protein combination,
the body can easily adjust its juices, both as to strength and timing, to the digestive requirements of the food. But when
two foods are eaten with different, even opposite, digestive needs, this precise adjustment of juices to requirements becomes
impossible." THE RULE: Eat concentrated
proteins such as meat, fish, eggs and cheese separately from concentrated starches such as bread, potatoes and rice. For example, eat toast or eggs for breakfast, the hamburger
patty or the bun for lunch, meat or potatoes for dinner. Milk and dairy "Now we come to one of the most controversial and misunderstood
items in the Western diet. Orientals and Africans have traditionally avoided milk-
except as a purgative. But in the Western world, people are told to drink milk everyday throughout their lives. If we look at nature, we see that the young feed exclusively
on milk until weaned away from it with other foods. The natural disappearance of the milk-digesting enzyme lactase from the
human system upon reaching maturity proves that adult humans have no more nutritional need for milk than adult tigers or chimpanzees. Though milk is a complete protein food when consumed raw,
it also contains fat, which means that it combines poorly with any other food except itself. Yet adults today routinely 'wash
down' other foods with cold milk. Milk curdles immediately upon entering the stomach, so if there is other food present the
curds coagulate around other food particles and insulate them from exposure to gastric juices, delaying digestion long enough
to permit the onset of putrefaction. Therefore, the first and foremost rule of milk consumption is, 'Drink it alone, or leave
it alone.' Today, milk is made even more indigestible by the universal
practice of pasteurization, which destroys its natural enzymes and alters its delicate proteins. Raw milk contains the active enzymes lactase and lipase,
which permit raw milk to digest itself. Pasteurized milk, which is devitalized of lactase and other active enzymes, simply
can not be properly digested by adult stomachs, and even infants have trouble with it, as evidenced by colic, rashes, respiratory
ailments, gas and other common ailments of bottle-fed babies. The lack of enzymes and alteration of vital proteins also renders
the calcium and other mineral elements in milk largely unassailable. During the 1930's, Dr. Francis M. Pottenger conducted a
10-year study on the relative effects of pasteurized and raw milk diets on 900 cats. One group received nothing but raw whole
milk, while the other was fed nothing but pasteurized whole milk from the same source. The raw milk group thrived, remaining healthy, active and
alert throughout their lives, but the group fed on pasteurized milk soon became listless, confused and highly vulnerable to
a host of chronic degenerative ailments normally associated with humans, including heart disease, kidney failure, thyroid
dysfunction, respiratory ailments, loss of teeth, brittle bones, liver inflammation, etc. But what caught Dr. Pottenger's attention most was what
happened to the second and third generations. The first offspring of the pasteurized milk group were
all born with poor teeth and small, weak bones- a clear cut sign of calcium deficiency, which indicated lack of calcium absorption
from pasteurized milk. The offspring of the raw milk group remained as healthy
as their parents. Many of the kittens in third generation of the pasteurized
group were stillborn, while those that survived were all sterile and unable to reproduce. The experiment had to end there because there was no fourth
generation of cats fed on pasteurized milk, although the raw milk group continued to breed and thrive indefinitely. If that is insufficient proof of the ill effects of pasteurized
milk, take note of the fact even that newborn calves fed on pasteurized milk taken from their own mother cows usually die
within six months, a fact which the commercial dairy industry is loathe to admit. Despite such scientific evidence in favor of raw milk and
against pasteurized milk, and despite the fact that until the early twentieth century the human species thrived on raw milk,
it is actually illegal to sell raw milk to consumers in all but a few states in America today. It is far more profitable to the dairy industry to pasteurize
milk to extend its shelf-life, though such denatured milk does nothing whatsoever to extend human life. Furthermore, pasteurization renders milk from sick cows
in unsanitary dairies relatively 'harmless' by killing some, but not all, dangerous germs, and this too cuts costs for the
dairy industry. It required only three generations for Dr. Pottenger's
pasteurized milk fed cats to become sterile and enfeebled. That's about how many generations of Americans and Europeans have
fed on pasteurized milk. Today, infertility has become a major problem for your American couples, while calcium deficiency
has become so rampant that over 90 percent of all American children suffer chronic tooth decay. To make things worse, milk is now routinely 'homogenized'
to prevent the cream from separating from the milk. This involves the fragmentation and pulverization of the fat molecules
to the point that they will not separate from the rest of the milk. But it also permits there tiny fragments of milk fat to
easily pass through the villa of the small intestine, greatly increasing the amount of denatured fat and cholesterol absorbed
by the body. In fact, you absorb more milk-fat from homogenized milk than you do from pure cream! Women worried about osteoporosis should take note of these facts about pasteurized milk products. That such denatured
milk does not deliver sufficient calcium to prevent this condition is abundantly evident from the fact that American women,
who consume great quantities of pasteurized milk products, suffer the world's highest incidence of osteoporosis. Raw cabbage, for example, supplies far more available calcium
than any quantity of pasteurized milk, yogurt, cottage cheese, or any other denatured dairy product. Recent studies at the Human Research Centre in Grand Folks,
North Dakota, indicates that the element boron is also an essential factor in absorbing calcium from food and utilizing it
to build bones. Even more noteworthy, the level of estrogen in the blood
of women given sufficient quantities of boron more than doubled, eliminating the need for estrogen replacement therapy, which
is a common stopgap measure against osteoporosis in the West. And where do we find boron? In fresh fruits and vegetables,
especially apples, pears, grapes, nuts, cabbage, and other leafy vegetables, where we also find calcium. Nature has already
provided abundant sources of all the vital nutrients we need in synergetic form, but man insists on cooking and processing
them to death, and then wonders why his diet doesn't 'work'. Adults should seriously reconsider milk as a constitute
of their daily diets, unless they are able to obtain raw certified milk, which is an excellent food. To stuff children with pasteurized milk in order to make
them grow 'strong and healthy' is sheer folly, because they simply cannot assimilate the nutrients. Indeed men, women, and children alike should eliminate
all pasteurized dairy products from their diets, for these denatured dairy products only gum up the intestines with layer
upon layer of slimy sludge that interferes with the absorption of organic nutrients." Learn more about milk and dairy at the food profiles section. THE RULE: Eliminate
pasteurized and homogenized milk entirely from your diet. If raw certified milk is available consume it as
a whole food in itself, not in combination with other foods. Protein and Protein "Different proteins have different digestive requirements. For example
the strongest enzymatic action on milk occurs during the last hour of digestion, whereas on meat it occurs during the first
hour and on eggs somewhere in between. It is instructive to recall the ancient dietary law which Moses imposed
on his people [the Jewish people], forbidding the simultaneous consumption of milk and flesh. Two similar meats such as beef and lamb, or two types of fish such
as salmon and shrimp, are not sufficiently different in nature to cause digestive conflict in the stomach and may be consumed
together." THE RULE: Eat only one
major type of protein at a single meal. Avoid combinations such as meat and eggs, meat and milk,
fish and cheese. Insure the assimilation of the full range of vital amino
acids by varying the types of concentrated proteins taken at different meals. Acid and starch "Any acid taken together with starch suspends secretion of ptyalin,
a biochemical fact of life upon which all physicians agree. Therefore, if you consume oranges, lemons and other acid fruits, or
acids such as vinegar's, along with starch, no ptyalin is secreted in the mouth to initiate the first stage of digestion.
Consequently, the starch hits the stomach without the vital alkaline juices it needs to digest properly, permitting bacteria
to ferment it instead. A single teaspoon of vinegar, or its equivalent in other acids, is
all it takes entirely to suspend salivary digestion of starch in the mouth." THE RULE: Eat acids and
starches at separate meals. For example, if you eat toast or cereal for breakfast (starches),
skip the orange juice (acid) as well as the eggs (concentrated protein). If you're eating a starch-based meal of noodles or rice,
avoid vinegar as well as concentrated protein (meat, chicken). Acid and protein "Since protein requires an acid medium for proper digestion,
you'd think that acid foods would facilitate protein digestion, but that's not the case. When acid foods enter the stomach they inhibit the secretion
of hydrochloric acid, and the protein-digesting enzyme pepsin can work only in the presence of hydrochloric acid, not just
any acid. Therefore orange juice inhibits the proper digestion of
eggs, and a strong vinegar dressing on salads inhibits the digestion of steak." THE RULE: Avoid
combining concentrated proteins and acids at the same meal. Starch and sugar "It has been established that, when sugar enters the mouth along with
starch, the saliva secreted during mastication contains no ptyalin, thereby sabotaging starch digestion before it reaches
the stomach. Furthermore, such a combination blocks passage of sugar through the
stomach until the starch is digested, causing it to ferment. The by-products of sugar fermentation are acidic, which in turn further
inhibits digestion of starches, which require alkaline mediums for digestion. Bread (starch) and butter (fat) is a perfectly compatible combination,
but when you spread a spoonful of honey or jam over it, you introduce sugars to the blend, which interferes with the digestion
of the starch in bread. The same principle applies to breakfast cereal sprinkled with sugar,
heavily frosted cakes, sweet pies, and so forth." THE RULE: Eat starches
and sugars separately. Desserts "One should avoid any sort of sweet dessert after a big meal, for
this type of food combines poorly with everything. Even fresh fruit should be avoided right after a big meal because
it will back up in the stomach and ferment instead of digest. If you really have a 'sweet tooth' and crave cakes, pies and pastries,
indulge your habit occasionally by making a whole meal of them. They are still not good for you but at least taken alone they will
not cause as much gastric distress and toxic by-products as when taken after meals." THE RULE: Avoid sweet
starchy desserts, as well as fruits, after large meals of protein or carbohydrates. Melon "Melons are such a perfect food for humans that they require no digestion
whatsoever in the stomach. Instead, they pass quickly through the stomach and move into the small intestine for digestion
and assimilation. But this can happen only when the stomach is empty and melons are
eaten alone, or in combination only with other fresh raw fruits. When consumed with or after other foods that require complex digestion
in the stomach, melons cannot pass into the small intestine until the digestion of other foods in the stomach is complete. So they sit and stagnate instead, quickly fermenting and causing all
sorts of gastric distress." THE RULE: Eat melons alone
or leave them alone. Trophology summary "Correctly combining foods makes all the difference in
the world to proper digestion and metabolism. Without complete digestion, the nutrients in even the most
wholesome food cannot be fully extracted and assimilated by the body. Moreover, incomplete digestion and inefficient metabolism
are the prime causes of fat and cholesterol accumulation in the body. A low calorie diet of overcooked, processed and improperly
combined foods will still make you fat and leave sticky deposits in your arteries, just as the wrong mix of fuels will leave
carbon deposits on the spark plugs of an engine, clog the pistons, and create foul gaseous exhaust. On the other hand, if foods are properly combined for consumption,
then regardless of how many calories or how much cholesterol they contain they will not make you fat or clog up your veins
and organs, especially if at least half your daily food intake is taken raw. If one follows the rules of Trophology, there is no need
to be a fanatic about controlling one's diet, no need to count calories, and no need to worry about cholesterol. Note also that there is no such thing as a food that is
100 percent protein or 100 percent carbohydrate. What counts is whether protein or carbohydrate is the major nutritional element
in any particular food. Generally speaking, if a food item contains 15 percent
of more protein, than its categorized as 'protein food', while 20 percent or more carbohydrate makes it a 'carbohydrate food'.
When combining different types of food in a single meal, it doesn't matter much if a little bit of protein is added to a basically
carbohydrate meal or vice versa, especially if plenty of raw vegetables are included to provide active enzymes and fibrous
bulk. Ideally, one should consume only over variety of food at
a single sitting. A glance at nature proves this point. Carnivorous animals never consume starchy items with their
meat, but they do supplement digestion and occasionally purge their bowels by chewing on wild weeds that have medicinal properties.
It has also been observed by bird watchers for centuries that birds eat bugs and worms at one time of day, seeds and berries,
at another, but never both together. What makes modern man think that his digestive tract is so different from all other species
in nature? Even though traditional Chinese diet relies heavily on
rice, a closer look at Chinese eating habits shows that, up until the mid-twentieth century, the rice was consumed according
to the rules of Trophology. For example, when Chinese families eat at home, their meals
are usually heavy in fresh vegetables and bean curd products and very light in meats. When Chinese go out for a big banquet
in a restaurant, rice is generally not served at all, specifically so that it does not interfere with the enjoyment and digestion
of the meat, fish and fowl that always appear on banquet menus. Today, however, modern lifestyles have eroded these healthy
eating habits among urban Chinese, much to the detriment of their health and longevity. Back in the 1920's, before modern world had much impact
on Chinese lifestyles, an extensive study was conducted in China by Western nutritional experts to compare the typical eating
habits of Chinese and Americans. The regions surveyed were located in central and coastal China, and rural areas where traditional
lifestyles and eating habits had not changed much for many centuries, but where relative peace and prosperity gave local households
the full range of choice of foods. The study revealed that the average Chinese derived over
90 percent of their food energy from grains and grain products, with only 1 percent coming from animal products and all the
rest from fresh vegetable sources. A blend of 90 percent carbohydrate and 1 percent protein, supplemented with the enzymes
and roughage of fresh fruits and vegetables is about as close to a perfectly combined diet as is practically possible. The same study then turned towards the eating habits of
typical Americans, with most revealing results: 39 percent of the average Americans food energy came from grains, 38 percent
from animal products and most of the remaining 23 percent came from refined sugars. Vegetables and fruits accounted for a
minuscule portion of the American diet. One could hardly concoct a more poorly balanced diet from the point of view of Trophology! According to the results of Dr. Pottenger's experiments
with cats, the damage from such denatured diets can be transmitted to the next generation. Let's take a close trophological look at the 'Great American
Meal', which is rapidly spreading digestive and metabolic malaise throughout the world via huge corporate fast food chains. That all-American meal consists of a cheeseburger with
French fries, washed down with a milk shake or sweet cola. A cheeseburger contains two different varieties of concentrated
protein- meat and cheese. On top of that goes a big, fluffy bun of highly refined white flour- pure starch. Next comes a big
bag of deep fried potatoes, thereby adding more concentrated starch, further fattened by deep-frying in stale oil, to the
meal. Finally this mess is washed down with a big frozen milk shake, adding pasteurized milk to the meat and starch and the
fat, plus several spoons of refined white sugar to thoroughly gum up the works. Breaking one or two rules of Trophology at any given meal
is bad enough, but the 'Great American Meal' breaks at least six! Small wonder that in a recent nationwide health survey in
America, reported by an Associated Press bulletin in July 1996, 49 percent of the population reported chronic, daily stomach
pain, gastro-intestinal distress, constipation, and other ailments of the digestive tract. This website can bring long term
relief to these people, and help the other 51% avoid these sort of problems. The dietary situation in the Western world is far more
serious than any government health authorities care to admit. This is largely because the food industry has become one of
the largest, most powerful businesses in the Western world, especially in America, where the processed food industry is represented
by one of the most powerful lobbies in Washington. The Food and Drug Administration (FDA), which decides what
foods may be sold in the market, is staffed primarily by professional bureaucrats, not nutritional scientists, and it conducts
no scientific tests whatsoever. Instead, it relies on tests and reports submitted by the very corporations which want to get
a new food product onto the market! Raw certified milk has become illegal in most states, and
gone are the days when people could go down to a local open-air market to purchase fresh produce, as is still common in Asia
and much of Europe. And so Americans continue to suffer among the world's highest
incidence of heart disease, cancer, digestive disorders and other deadly ailments. Facts are facts, so have a look at the following startling
facts about diet and malnutrition in America, compiled by American medical scientists and published in March/April 1958 edition
of the American Journal of Clinical Nutrition. A careful comparative examination of the diets and health
of beggars in India and apparently healthy young American teenagers revealed that in India the average daily calorie intake
of the typical beggar amounted to less that half that of the typical American. Yet only 6.25 percent of the beggars showed any sign of
nutritional deficiency, while a staggering 75 percent of the American teenagers showed signs of severe malnutrition. Only
1.25 percent of the Indian beggars suffered dental cavities, compared with over 90 percent of the young Americans. Conclusion:
the typical beggar in India derives greater health from his meager diet than the average American teenager does from his 'rich'
diet. A similar study in Mexico found similar results. The September
1951 issue of Harper's Magazine reports the results of a long-term study of the dietary habits of Mexican peasants, conducted
by MIT's Dr. Robert Harris. States the report, To the surprise of the investigators, these poverty stricken
Mexicans showed less evidence of malnutrition than did Michigan school children.... Analysis of all their foods by Dr. Harris' group showed
that the Otomis (Indians dwelling in the arid Mesquital Valley north of Mexico City), like the slum dwellers of Mexico City,
were obtaining, nearly adequate quantities of all nutrients except riboflavin. In fact, their nutrition was definitely superior
to that of the average person living in the Boston and New York areas of the United States. INTRODUCTION TO FOOD PROFILES: Sugar "Sugar is without question one of the most dangerous substances on
the food market today. What we are talking about here is sucrose, the white crystalline sugar
refined from cane or beet juice by stripping away all its vitamins, minerals, protein, fiber, water, and other synergists. White sugar is an industrially processed chemical not found in nature,
and it is not fit for human consumption. Other sugars such as fructose (in fruit and honey), lactose (in milk),
and maltose (in grains) are natural substances with nutritional value. Raw sugar is a coarse, brown, sticky variety made by simply boiling
down whole cane juice and it too is a wholesome food, but it is very difficult to find in the Western world. The so called 'brown sugar' sold in supermarkets is nothing more than
refined white sugar with some molasses spun back into it for color and flavor. It is not a 'health food'. Sugar suppresses the immune system by causing the pancreas to secrete
abnormally large quantities of insulin, which is required to break it down. Insulin remains in circulation in the bloodstream long after sugar
has been metabolized, and one of its main side effects is to suppress the release of growth hormone in the pituitary gland. Growth hormone is a primary regulator of the immune system, so anyone
who eats a lot of sugar every day is going to experience critical growth hormone deficiency and consequent immune deficiency
caused by the constant presence of insulin in the bloodstream. Furthermore, refined white sugar is treated as a toxic foreign agent
by the immune system, owing to its unnatural chemical structure as well as the industrial contaminants it retains from the
refining process. Sugar thus triggers an unnecessary immune response while simultaneously
suppressing immune function, thereby debilitating the immune system with a double edged sword. Sugar is the chief culprit in many diseases and degenerative conditions. It can easily cause diabetes and is a major factor in candidacies,
both of which are epidemic in the industrialized Western world. Since sugar is 'nutritionally naked', the body must 'borrow' the missing
vitamins, minerals and other synergistic nutrients required to metabolize sugar from its own tissues. Heavy sugar consumption therefore causes a constant siphoning of nutrients
from the body. Recent evidence suggests that sugar causes dental problems not so much by contact with the teeth but rather
by leaching the teeth of calcium from within. Sugar also depletes the body of potassium and magnesium, which are
required for proper cardiac function, and is therefore a major factor in heart disease. The nutritional leaching caused by sugar can give rise to intense
food cravings and eating binges, as the body seeks to replenish the nutrients 'stolen' from it by sugar. Most people consume far more sugar than their bodies can possibly
use for energy. When this happens, the liver converts the extra sugar into molecules called triglycerides and stores it as
fat, or else produces cholesterol from the by-products of sugar and deposits it in veins and arteries. Sugar is thus a major
factor in obesity and arteriosclerosis as well. Sugar is an addictive substance. In Sugar Blues, William Dufty writes;
'The difference between sugar addiction and narcotic addiction is largely one of degree.' Abruptly giving up sugar invariably brings on the sort of withdrawal
symptoms associated with narcotic drugs- fatigue, lassitude, depression, moodiness, headaches, aching limbs. Its addictive nature is also reflected in current per capita consumption
in the USA- an average of 130 pounds of sugar per person per year, or about 1/3 pound daily. That qualifies as 'substance
abuse'. Most people don't even realize how much sugar they're taking every day because much of it is hidden in other foods. A 12-ounce can of a typical soft drink, for example, contains about
nine teaspoons of refined white sugar. Sugar consumption in the USA is so high that it has also caused a
social problem through its deleterious effects on behavior, especially in children, who are displaying increasingly severe
behavioral disorders and learning disabilities. In a recent study conducted by Dr. C. Keith Connors of the Children's
Hospital in Washington, DC, a 'deadly' link was established between the consumption of sugar with carbohydrates (such as breakfast
cereal, cake, and biscuits) and violent behavior, hypertension, and learning impediments. In other studies, chronic violence in prisons was remarkably reduced
simply by eliminating refined sugar and starch from prison diets. Singapore in 1991 banned sugary soft drink sales from all
schools and youth centers, citing the danger that sugar poses to the mental and physical health of children. If you or your children have a sweet tooth, you can easily
satisfy it by concocting treats with honey, molasses, and barley malt, which are not only sweet but also nutritious and therapeutically
beneficial." Fat "Medical myths about fats have steered millions of Western people
into self-destructive dietary folly in recent years. Natural unadulterated fats are not only highly nutritious, gram for
gram they contain far more energy than any other type of food on earth, which makes them the most efficient fuel for essence-to-energy
food alchemy. Natural fats contain nutrients which are absolutely essential for
proper functioning of the brain, heart, and immune system, but despite this fact, the Western medical establishment, along
with the media and processed-food industry, have condemned natural fats as killers and suggest instead that we all switch
over to 'low fat' or 'no-fat' products in which natural fats have been replaced by hydrogenated vegetable oils. First, let's discuss why the body requires fats and how it uses them,
then take a look at the artificial substitutes. Natural fats such as butter, nut oils, and fish oils contain important
nutrients called 'essential fatty acids, which are required for many metabolic processes and vital functions. That's why they are called 'essential'- because your body cannot function
properly without them. Among other things, fatty acids are required to build and repair cellular membranes, especially in
brain, nerve, and white blood cells, and to keep blood vessels clean and well lubricated. Two of them- linoleic and linolenic
acid- cannot be synthesized in the body and must therefore be obtained from dietary sources. According to Dr. Cass Igram,
one of America's leading nutritional scientists, virtually all Americans are deficient in essential fatty acids. Fats are about twice as efficient in producing energy as any other
type of food, including complex carbohydrates and natural sugars. The essence-to-energy conversion of fats takes place in
tiny power plants within each cell, called mitochondria, which prefer fat over all other fuels. But the fat must be natural
and unadulterated in order to yield viable cellular energy. That means butter, meat, fish, nuts, seeds, and cold-pressed oils. The traditional Eskimo diet included mounds of raw fat from whales,
seals, and fish, but Eskimos never experienced problems with arteriosclerosis and heart disease until they switched from natural
fats to processed American foods made with hydrogenated vegetable oils, sugar and starch. The Japanese also eat a lot of natural raw fish oils in the form of
sashimi and sushi, which contain abundant supplies of essential fatty acids. Cold-pressed olive oil has been a mainstay in
Mediterranean diets for thousands of years, and these countries are known for their relatively low incidence of cancer and
heart disease. In China, people traditionally used cold-pressed sesame and peanut oil for cooking and making condiments, and
in India essential fatty acids are obtained by abundant use of clarified butter called ghee. During World War II, when butter became scare, American chemists fiddled
around with vegetable oils to produce butter substituted and came up with margarine and 'shortening'. They did this by heating
various vegetable oils to over 500oF, then pumping hydrogen through it and adding nickel as a catalyst to harden it. The result
of this chemical wizardry is a solid fat substitute with a molecule structure very similar to plastic. When natural fats are eliminated from the diet in favor of hydrogenated-oil
substitutes, the body is forced to use these denatured fat molecules in place of the natural fatty acids missing from the
diet. White blood cells, which are pillars of the immune system, are particularly dependent on essential fatty acids. Here's
how Dr. Igram describes what happens to white cells when hydrogenated oils replace natural fats in the diet, excepted from
his book Eat Right or Die Young: These cells incorporate the hydrogenated fats you eat into their membranes.
When this happens, the white cells become sluggish in function, and their membranes actually become stiff. Such white cells are poor defenders against infection. This leaves
the body wide open to all sorts of derangement's of the immune system. Cancer, or infections by yeast's, bacteria and viruses
can more easily take a foothold....In fact, one of the quickest ways to paralyze your immune system is to eat, on a daily
basis, significant quantities of deep-fried foods, or fats such as margarine...No wonder that a high consumption of margarine,
shortening, and other hydrogenated fats is associated with a greater incidence of a variety of cancers. Besides cancer, regular consumption of hydrogenated-oil products,
including non-dairy creamers and toppings and virtually all processed and packaged foods, is closely associated with an increased
risk of arteriosclerosis, heart disease, autoimmune diseases, candidasis, and high blood pressure. The heart is particularly fond of natural fats as fuel, and heart
cells specialize in the conversion of fats into energy. In order to do this, however, a nutrient called 'carnitine' is required
to deliver fats into the cells for combustion. 'Fats cannot be properly combusted without adequate amounts of carnitine,'
writes Dr. Igram. Carnitine is an amino acid synthesized in the liver from two other
amino acides-lysine and methionine- both of which must be obtained from dietary sources. If you have sufficient supplies of
carnitine, you can eat all the natural fats you want, because carnitine helps burn fat, especially in the heart, which never
rests. Here we find a very interesting link with the traditional Taoist notion
of the Five Elemental Energies and their associated organs, in which the liver is governed by Wood and the heart by Fire. According to the generative 'Mother-Son' relationship of Wood to Fire,
the liver feeds the heart with energy, just as wood fuels fire. In terms of modern nutritional science, the liver provides
the carnitine and the fat which the heart burns to produce energy. The richest dietary sources of carnitine are lamb (especially the
fatty parts), organ meats (especially liver and heart), fish, avocado, and wheat germ. The best sources of essential fatty acids are deep water ocean fish
such as tuna and salmon, as well as wild game, avocados, almonds, pecans, and pumpkin, pine, and sunflower seeds. The best choices in cooking oils are cold-pressed olive, corn, sunflower,
sesame, and safflower oils. Clarified butter (ghee) is better than ordinary butter for cooking because it can withstand higher
temperatures without damage. Avoid all products made with hydrogenated or partially hydrogenated
vegetable oils, including commercial mayonnaise, bottled salad dressings, margarine, shortening, and virtually all processed
foods." Dairy "Cow's milk is meant for calves, and babies are meant to drink mother's
milk until weaned from it. Nature has designed both types of milk and digestive systems accordingly. It is a scientifically documented fact that calves fed on pasteurized
milk from their own mother cow usually die within six weeks, so it stands to reason that pasteurized cow's milk is not a wholesome,
life-sustaining food for calves, much less for humans. Yet not only do adult humans feed this denatured animal secretion to
their own infants, they also consume it themselves. Cow's milk has four times the protein and only half the carbohydrate
content of human milk. Pasteurization destroys the natural enzyme in cow's milk required to digest its heavy protein content. This excess milk protein therefore putrefies in the human digestive
tract, clogging the intestines with sticky sludge, some of which seeps back into the bloodstream. As this putrid sludge accumulates from daily consumption of dairy
products, the body forces some of it out through the skin (acne, blemishes) and lungs (catarrh), while the rest of it festers
inside, forms mucus that breeds infections, causes allergic reactions, and stiffens joints with calcium deposits. Many cases of chronic asthma, allergies, ear infections, and acne
have been totally cured simply by eliminating all dairy products from the diet. Cow's milk products are particularly harmful to women. The debilitating effects of pasteurized cow's milk on women is further
aggravated by the synthetic hormones cow's are injected with to increase milk production. These chemicals play havoc with
the delicately balanced female endocrine system. In Food and Healing, the food therapist Anne Marie Colbin describes the dairy
disaster for women as follows: The consumption of dairy products, including milk, cheese, yogurt,
and ice cream, appears to be strongly linked to various disorders of the female reproductive system, including ovarian tumors
and cysts, vaginal discharges, and infections. I see this link confirmed time and again by the countless women I know who
report these problems diminishing or disappearing altogether after they've stopped consuming dairy food. I hear of fibroid tumors being passed or dissolved, cervical cancer
arrested, menstrual irregularities straightened out...Even infertility appears to have been reversed with this approach in
several instances. Many women, as well as men, consume dairy products because their doctors
tell them it's a good source of calcium. This is fallacious advice. True, cow's milk contains 118 mg of calcium in every 100 grams, compared
to 33 mg/100 grams in human milk. But cow's milk also contains 97 mg phosphorus/100 grams, compared to only 18 mg in human
milk. Phosphorus combines with calcium in the digestive tract and actually blocks its assimilation. Dr. Frank Oski, chairman of the Department of Pediatrics at the State
University of New York's Medical Centre states: 'Only foods with a calcium-to-phosphorus-ratio of two-to-one or better should
be used as a primary source of calcium.' The ratio in human milk is 2.35 to one, in cow's milk only 1.27 to one. Cow's milk
also contains 50 mg sodium/100 grams, compared with only 16 mg in human milk, so dairy products are probably one of the most
common sources of excess sodium in the modern Western diet. Besides, cow's milk is not nearly as good a source of calcium as other
far more digestible and wholesome foods. Compare the 118 mg calcium/100 grams cow's milk with 100 grams of the following foods:
almonds (254 mg), broccoli (130 mg), kale (187 mg), sesame seeds (1,160 mg), kelp (1,093 mg), and sardines (400 mg). As for osteoporosis, it is caused not so much by calcium deficiency
in the diet as it is by dietary factors which leach calcium form bones and teeth, especially sugar. Sugar, meat, refined starch, and alcohol all cause a constant state
of acidosis in the bloodstream, and acid blood is known to dissolve calcium form bones. The best way to correct osteoporosis
is to consume the non-dairy calcium-rich foods mentioned above, while simultaneously cutting down or eliminating acidifying
calcium robbers from the diet. A daily supplement of 3 mg of the mineral boron also seems to help bones assimilate and retain
calcium. From the traditional Chinese medical point of view, milk is a form
of 'sexual essence. For the human species to drink the sexual essence of another species can only lead to trouble, especially
for females, because the hormones it contains will upset the sensitive balance of the human endocrine system. If you insists on consuming dairy product, your best bet is goat's
milk, which approximates the nutritional composition and balance of human milk. The only safe products made from cow's milk are fresh butter, which
is a digestible fat, and fresh live-culture yogurt, which is predigested for you by lactobacteria, but even these should be
consumed in moderation and preferably prepared from raw un-pasteurized milk. Eggs "Eating too many eggs can cause a highly acidifying and putrefactive
excess of protein, especially when the diet already includes meat and seafood. The traditional Chinese dietary guideline stipulates that one or two
eggs per week is sufficient for human nutritional needs. Women with ovarian cysts and other reproductive organ problems should
abstain completely for eggs, because eggs are products of the hen's own sexual reproductive system and can therefore aggravate
such problems in women. Today, most commercially sold eggs come from chickens cooped up in
small cages under bright lights and fed on dry feed laced with synthetic hormones and antibiotics. Such eggs do more damage
than good to the human system and should be avoided. Try to buy free-range eggs, and don't eat them every day. The best
way to cook eggs is soft-boiled or lightly poached, with the yolks remaining soft and intact for maximum nutritional value
and digestibility. Raw egg yolks, without the whites, are an excellent source of protein
such as lecithin, amino acids, and other nutrients." Meat "Westerners consume a far greater percentage of their calories from
meat then Orientals do, and it shows in the complexion, body, fat and body odor. Meat is highly acidifying and warming (yang qualities), as well as
putrefactive. According to the tenets of traditional Chinese medicine, elderly people
require more meat than the young or middle-aged because of its warming yang properties and concentrated nutrients, but only
if their digestive systems are in proper order. The biggest problem with meat in the Standard American Diet (SAD)
is the pervasive contamination of US beef with antibiotics and steroid hormones. About 40% of all the antibiotics produced in the USA are fed to cattle
and other livestock, and this is passed on the consumer in every hamburger, steak, and other food products made with US beef. This daily dietary intake of antibiotics depresses the human immune system and is an important contributing factor in acquired immune
deficiency syndrome (AID's). In addition to antibiotics, US cattle are fed synthetic hormones to
accelerate growth, increase fat deposits, bring entire herds of cows into heat at the same time for breeding, increase milk
production, and induce abortions in pregnant cows scheduled for slaughter. These hormones are suspected as a major cause of the high incidence
of breast and ovarian cancer in American women, as well as premature puberty in American children. Since steroid hormone's cause cattle to grow fat fast, it also stands
to reason that they cause obesity in humans who consume the meat and milk of such contaminated animals. This is especially true for growing children, and is confirmed by
the fact that whenever big American fast-food chains featuring beef and milk products set up operations in Asian countries,
the once healthy children there soon show all the signs of chronic ill health that plague American children: obesity, acne
and pimples, respiratory infections, premature puberty, and behavioral abnormalities. US cattle also absorb all the herbicides, pesticides, and chemical
fertilizers used to grow the feed crops on which they are forced to gorge, and a high percentage of these hapless creatures
arrive at the slaughterhouse riddled with cancerous tumors and tuberculosis. All this poison is passed directly on to the consumer, so if you like
to eat beef, be sure it has been organically raised without drugs and hormones, and preferably range-fed than pen-fed. For different reasons, pork is also a poor choice in meat. Owing to
the pig's omnivorous diet, pork is even more acidifying than other meats. Pork is very hard on the liver, largely because lard is difficult
to digest. Researchers in Canada have established a close link between cirrhosis
of the liver and pork consumption in sixteen countries studied. In countries where pork is consumed together with alcohol
(beer and sausage, wine and schnitzel, etc.) the likelihood of liver cirrhosis rises by a factor of 1,000. Commercially raised chickens are also kept confined to cages and fed
on denatured feed contaminated with antibiotics, hormones, and pesticides. Chinese physicians have always recommended 'earth chickens' (tu-jee)
as the only safe dietary source of chicken and eggs. Called 'free-range chickens' in the West, they run free around the
farm, eating wild vegetation, insects, and worms and getting plenty of fresh air and exercise. The best choice in domestic meat is lamb. Sheep generally graze on
open ranges, out in the sun and fresh air, and they are usually not contaminated with drugs. Lamb is the richest source of carnitine, which is required to deliver
fat into the cells for metabolism. Lamb has always been the meat of choice in the Middle East, Mediterranean,
and Himalayan regions, where arteriosclerosis and heart disease have never been major problems. Even better than lamb is wild
game, such as deer, elk, pheasant, and quail, although these products are hard to find these days. Red meat should always be consumed as rare as possible, and preferably
with horseradish or strong mustard, which stimulates the liver and gall bladder to secrete the juices required to break down
the proteins and the fats. Fresh ginger root aids the digestion of meat." Seafood "Deep-water ocean fish such as tuna and salmon are excellent sources
of protein as well as fish oils that are rich in essential fatty acids called eicosapentaenoic acid (EPA) and docosaheyaenoic
acid (DHA). EPA and DHA rank among nature's most effective blood thinners; they
prevent sludging of blood platelets, dissolve clots, and dredge blood vessels of excess cholesterol and fatty deposits, thereby
improving circulation and preventing heart attacks. Countries which consume a lot of deep-water fish, such as Japan and
Pacific islands, have significantly lower rates of heart disease than non-fish-eating countries. Like meat, fish is warming and acidifying yang food. It is most easily digested and yields the most nutrients when eaten
raw, such as sashimi in Japan, poissons crux in the South Pacific, or when lightly steamed or poached. Owing to the pollution of lakes, rivers and streams throughout the
world, freshwater fish is no longer such a good choice. Shellfish and reef fish should also be avoided because the shallow
sea beds they inhabit are polluted." Grains "The cultivation of cereal grains for food marked the transition from
nomadic hunting and gathering to a sedentary lifestyle that permitted the rise of permanent cities and civilizations. Whole grains contain sufficient protein for most sedentary human requirements,
plus the complex carbohydrates needed to provide the sort of sustained energy associated with mental rather than physical
work. Meat-eating hunting societies have never been renowned for their intellectual
prowess. Note, for example, the carnivorous Mongols, who conquered half the world on horseback, only to be seduced and absorbed
by the elegant civilization of the grain-eating Chinese. Due to their protein and carbohydrate content, grains are warming,
acidifying yang foods, and like meat they should be balanced with cooling, alkalizing vegetables. Whole grains also contain fats, vitamins, minerals, and fiber, which
makes them a truly 'whole' food. Most of the world's population depend on either rice or wheat for the bulk of their calories. But as a result of modern milling methods, which scrape away the nutrient-laden
bran and germ and leave only the starchy white pith, most commercial grain foods are nutritionally naked. Only whole-grains
provide whole-nutrition. Grains can caused indigestion and flatulence if they are not thoroughly
chewed and salivated in the mouth before swallowing. That's because all carbohydrates must begin their digestive journey
in the mouth, where an alkaline enzyme called ptyalin is secreted from salivary glands to initiate the breakdown of starches. Another way to make grains more digestible is to roast them until
golden brown before cooking. This process is call dextrinization, and it converts much of the hard-to-digest starch into easily
digested simple sugars. for the same reason, it's always a good idea to toast bread well before eating it. A serious problem with many grains on the market today is long-term
storage in huge silos, which permits the growth of moulds that produce afaltoxin, one of the most potent carcinogens in the
world. Corn is especially vulnerable to afaltoxin contamination, but so are
wheat and other grains. Unless you have access to relatively freshly harvested grains, it's a good idea to take daily antioxidant
supplements as a preventative measure against afaltoxin poisoning." Beans "Beans compliment whole grains as plant sources of essential amino
acids, which is why they are often served together in meatless meals. Chick peas and millet, lentils and barley, rice and dhal, corn bread
and black-eyed peas, rice and kidney beans are common example of the grain-and-bean protein team. Together they provide the full spectrum of essential amino acids required
for human nutrition, usually in a proportion of one part beans to two parts grain. Except for Soya beans, beans are warming, acidifying yang foods, like
grains. Though much touted as a 'whole protein' food, Soya beans and tofu
are not very easy to digest, and they can also interfere with the absorption of zinc. Zinc deficiency is a common problem in vegetarian diets, and using
tofu as a meat substitute only aggravates this deficiency. Furthermore, since zinc is vital for proper function of sexual glands,
Soya-bean products such as tofu can cool sexual energy, which is why tofu is a popular staple in Oriental monasteries, where
celibacy is the rule. Unfortunately, when processed into tofu, Soya beans lose most
of their vitamin, mineral and fiber content. Beans may also be sprouted before consumption, in which case they
may be eaten raw. Bean sprouts are rich in vitamins, enzymes, and amino acids, and are far easier to digest than whole beans."
Vegetables "Vegetables are the earth's most effective alkalizers, especially
when consumed raw in salads or as freshly extracted juices. Cooling and cleansing, they are also high in fiber, which helps sweep
post-digestive putrefactive debris from the intestinal tract. Their chlorophyll content protects the body against cancer, neutralizes
toxins, and helps keep vital fluids pure. Easy to digest and non-putrefactive, fresh vegetables go well with meats as well
as grains and help counteract the acidifying effects of both. Crucifers Cruciferous vegetables include broccoli, cauliflower, Brussels sprouts,
mustard greens, and cabbage. These vegetables seem to have potent protective properties for mucous
membranes, especially in the lungs and digestive tract, and they are therefore effective guardians against cancer, ulcers,
and infections in these vital organs. Rich in antioxidant nutrients such as betacarotene, vitamin C, and
selenium, crucifers guard your body against all sorts of toxins absorbed from polluted environments. Crucifers have always
played important roles in traditional Asian diets, especially in China. Roots Root vegetables are rich in minerals and replete with the stabilizing
energy of the earth in which they grow. A few roots, such as carrots and turnips, are commonly consumed as ordinary vegetables,
but most of them are used as condiments, seasoning, and side dishes. Many, such as ginger, garlic, and burdock, also have
potent medicinal properties. Horseradish, a traditional condiment served with beef in England and
with sashimi in Japan (where it is called wasabi), stimulates the live and gall bladder, which are required to process proteins
and fats assimilated from animal sources. Ginger has always been noted for its digestive properties in Chinese
cuisine, and it is said that Confucius refused to eat a meal without it. Onions help clear congestion and cut through excess
mucus in the digestive tract. The most protective of all root foods is garlic, which has been used
for millennia throughout the world for its well-known healing powers as well as its pungent flavor. In recent years, garlic has been shown to possess the following properties:
inhibits growth of tumors; increases activity of white blood cells and macrophages; raises antibody production; provides a
rich dietary source of the rare trace element selenium, which is a potent antioxidant; destroys fungus and yeast such as candida. Not only is garlic one of nature's most powerful immune-system boosters,
it is also prized in the Orient as a potent sexual tonic, which is why it is strictly prohibited in monastic kitchens throughout
the Far East. Most practicing Taoists include fresh garlic in their daily diets. Leaves Leafy greens contain abundant supplies of chlorophyll, one of nature's
best cleansers and detoxifiers. Eating plenty of fresh leafy greens helps eliminate unpleasant body odour by neutralizing
acidity and protein putrefaction. Fresh coriander is a particularly effective dietary deodorant. Thanks to chlorophyll, green leaves have the capacity to convert the
pure energy of sunlight into vegetable matter (E= mc2 again), and when we consume and metabolize green vegetable matter, this
solar energy is released into our own systems. Leafy greens thus serve as transformers and storehouses of revitalizing
solar energy. Nightshades Among the most popular vegetables in Western diets today are certain
members of the Solanaceae family, known as 'nightshades', which include twenty-two general and over 2,000 species of plants.
Among the nightshades are tobacco and many potent medicinal plants, some of them highly poisonous. Common foods from this
shady family include potato, tomato, eggplant, and chili peppers. The distinguishing feature of all nightshades is their rich alkaloid
content. Alkaloids are potent plant chemicals, similar in molecular structure to proteins, with powerful physiological effects
when consumed and metabolized. Caffeine, morphine, cocaine, nicotine, and belladonna are all alkaloids
with well known psychoactive effects and toxic properties. There is growing evidence that the alkaloids present in nightshade
foods may have deleterious effects on human health, at least for some people. It is interesting to note that, with the sole exception of eggplant,
the traditional diet of China did not include nightshades, and that Taoist dietary guidelines have always strongly discourages
the consumption of nightshades, including eggplant. Tomatoes, for example were brought to China from the New World by
Spanish traders during the sixteenth century and were named 'foreign eggplants' by Chinese. Potatoes, which the Chinese call
'foreign yams', were also imported from the Western world, as were chili peppers. Before this, the Chinese used nightshades
only for medicine, not food, and even in the West tomatoes and potatoes were once regarded as poisonous. Today nightshades such as tomato and potato have become ubiquitous
in Western diets, particularly in fast food in the form of French fries and potato crisps, tomato sauce and ketchup. Potatoes
and tomatoes are fast-growing, inexpensive and easy to store. Recent research has implicated nightshades in the calcification of
soft body tissues, a condition known as 'caliphylactic syndrome', which has become one of the most prevalent pathological
conditions of all modern industrial societies. This syndrome, which occurs when nightshades remove calcium from teeth
and bones and deposit it in tissues, where it does not belong, is associated with arthritis, arteriosclerosis, cerebral sclerosis,
kidney stones, gout, migraine, high blood pressure, bronchitis, osteoporosis, lupus, hypertension, and other common maladies. May people have reported rapid recovery from these ailments when they
completely eliminated nightshades from their diets. That includes smoking, because tobacco is also a nightshade, so smoking
tobacco only compounds the severity of tissue calcification. If you suffer from any of the above conditions, try abstaining entirely
from all nightshades, including tobacco, for a period of six months. This cure works only if eliminate all traces of nightshade alkaloids
from your system, including those hidden in processed foods and condiments in the form of potato flour, tomato sauce, paprika,
cayenne, Tabasco, and so forth." Fruit "Fruits are alkalizing and cooling, except for certain tropical fruits
such as mango and lichee, which are warming. Fruits are very easy to digest and metabolize, but only when eaten
on an empty stomach. In fact, most fruits go straight through the stomach into the duodenum
for digestion, which means if you put fresh fruit on top of a big meal, it has to sit and wait in the top of the stomach until
the other food is digested, during which delay bacteria attack the fruit and ferment it, gobbling up all the nutrients and
leaving you with gas and metabolic wastes. The best rule to follow with fruits is; 'Eat them alone, or leave
them alone.' This is particularly true for melons and citrus fruits. Fresh fruits are even more cleansing to the digestive tract than vegetables. A good way to detoxify and balance the pH of the entire alimentary
canal is to eat nothing but fresh fruit for a period of one to seven days. It is best to select just one variety of fruit for cleansing purposes,
top choices being grapefruit, lemon (as juice, diluted with water), watermelon, apple, or black grapes.
You may eat the fruit whole or as a juice, the latter being somewhat
more effective for cleansing purposes." Processed food "If you wish to remain healthy and avoid ailments of the digestive
organs, particularly cancer, you'd be well advised to eliminate all processed food completely from your diet. In the age of fast food, precooked frozen diners, packaged snacks,
and other 'convenience food', abstaining from processed food may seem difficult, but in fact it's not. It is just as quick to eat an apple as it is a package of potato crisps,
just as convenient to have nuts and seeds and dried fruit for breakfast as packaged cereal with cow's milk, and just as easy
to make an avocado sandwich as a hamburger. It's all a matter of habit. Today, over 6,000 synthetic chemicals are officially condoned for
use in the processed-food industry, including some that are known to have carcinogenic properties. Furthermore, processed foods also contain high levels of the debilitating,
denatured ingredients we wish to avoid, such as white sugar, refined starch, pasteurized cow's milk, land mined salt, and
hydrogenated vegetable oils. The human immune system correctly recognizes chemical food additives as toxic foreign agents and fights hard
to rid the body of them, causing severe biochemical reactions and putting great stress on the immune system. After years of daily exposure to such inorganic chemicals, the immune
system finally breaks down and burns out, leaving the body vulnerable to attack by microbes, toxins, and cancerous cells. Although the food industry has duped the public as well as government
health agencies into believing that their products are safe for human consumption, there is abundant scientific evidence to
the contrary, and this information is in the public domain, openly available to anyone who seeks it. Ignorance is therefore no longer a valid excuse for poisoning yourself
with industrially adulterated foods.
Only you control what goes into your mouth and down to your stomach."
Nuts and seeds "Nuts and seeds are rich sources of amino acids and essential fatty
acids, but you must eat them raw and as freshly harvested as possible to gain the full spectrum of their nutritional benefits. In the dry state, nuts and seeds can be quite difficult to digest
due to their enzyme inhibitors, which enable them to be stored for a long time without going rancid. The best way to eat them is to cover them with water and let them
soak overnight in the refrigerator. This inactivates their enzyme inhibitors, softens their fibers for easier digestion, and
renders their nutrients easier to assimilate. Vegetarians can easily get all the essential amino and fatty acids
which meat eaters get from animal protein, simply by eating a handful or two of raw nuts and seeds everyday. The best nuts for nutrition are almonds and pecans, and the best seeds
are sunflower, pumpkin, and flax seed.
Flax seed is particularly good for the colon (large intestines) and
pumpkin for the prostate." Fermented foods "Fermentation is at least as old a method of food preparation as cooking
with heat. Yeast and other 'friendly' bacteria are added to raw ingredients and
set aside to ferment, during the process the microbes break down complex carbohydrates and proteins into more easily digestible
elements. Fermentation increases the vitamin and enzyme content of foods, aids
digestion, and facilitates assimilation of nutrients. Fermented foods also colonize the intestinal tract with friendly flora,
which control putrefactive bacteria, maintain proper pH balance in the colon, and increase the bulk and frequency of bowel
movements. However, people with chronic yeast infections such as candida and
those who are sensitive to salt should abstain from fermented foods. Almost all culinary traditions include some form of fermented food
in the diet. Western cultures make yogurt, houmus, and kefir (a yogurt-type drink) from milk, beer from barley and hops, and
wine from grapes. In the East, Koreans eat fermented cabbage (Kimchee) three times a
day, China has various fermented soya-bean products such as tofu and Soya sauce, the Japanese make soups and sauces with fermented
miso paste, Thai cuisine is laced with a pungent ferment fish sauce called nam-pla, and Indians drink a delicious beverage
called lassi made with yogurt that is freshly fermented every day. It is a good idea to include a moderate amount of fermented food in
meals that are rich in animal protein and fat, in order to aid digestion. That's one of the reasons why wine and beer are such popular accompaniments
to the meat-heavy meals of classical Western cuisine's. Even the Bible advises one to 'take a little wine for the stomach's
sake'." Salt "Salt is absolutely essential to human health and nutritional balance.
Salt alkalizes blood and other vital fluids, helps retain water, and is deeply involved in the biochemistry of metabolism. It's not salt per se that's so bad for human health, but rather the
industrially refined, land-mined, mineral-deficient table salt sold on the market and hidden in packaged and processed
foods. One to three grams of salt per day is a good measure for human nutritional
requirements, but most Americans today consume 12-15 grams of salt daily. In refining commercial table salt, manufacturers remove virtually
all the minerals and trace elements, leaving a white crystal that is 98 per cent sodium chloride. Among the nutrients removed is magnesium, which is essential for proper
immune function. Magnesium supports a process call phagocytosis, which enhances the assimilative power of scavenger cells
that are responsible for controlling infectious bacteria and other unwanted microbes. Magnesium is also essential for proper function of nerve and brain
cells, is involved in the metabolism of sugars and fats, and has been shown to lower mortality dramatically in heart-attach
patients. A study in Canada showed a 66 per cent drop in the death rate of heart-attack
patients who were given intravenous injections of magnesium, and Dr. Cass Igram reports that magnesium injections resulted
in a 90 percent reduction in heart-attack mortality in a similar study in the USA. Owing to modern farming and food-processing methods, magnesium is
deficient in almost all foods today, including fresh vegetables and whole grains. Dr. Igram reports that 76 per cent of all
Americans are deficient in this vital mineral. The only viable dietary source of magnesium these days is whole, unrefined
sea salt, especially the coarse grey variety harvested by hand along the Brittany coast of France, known as 'Celtic sea salt'. The Epsom salts some people take as a magnesium supplement contains
magnesium sulfate, which is rapidly excreted through the kidneys and therefore difficult to assimilate. Whole sea salt contains
magnesium chloride and magnesium bromide, which are easily assimilated and metabolized in the human body. The big ballyhoo in Western media and medical circles about avoiding
salt to cut down on sodium and thus control high blood pressure is all based on the detrimental effects of industrially refined,
land-mined table salt, which is 98 per cent sodium chloride. The health problems caused by this kind of salt is another typical
example of how the processed-food industry has cornered the market on a vital food element, then refined and denatured it
for 'convenience' (i.e. higher profits), duping the public into daily consumption of a product that undermines rather than
supports health. By contrast, Celtic sea salt contains only 82 per cent sodium chloride.
Furthermore, the magnesium salts it contains naturally drain excess sodium from the body, thereby preventing the edema, kidney
malfunction, high blood pressure, and other ailments associated with excess sodium intake." |
![]() |
![]() |
|||
![]() |
|||||||
![]() |
![]() |
![]() |
![]() |
![]() |
|||
![]() |
![]() |
![]() |
![]() |
![]() |
|||
![]() |
![]() |
Correctly
combining foods makes all the difference in the world to proper digestion, cholesterol and metabolism. Without complete digestion,
the nutrients in even the most wholesome food cannot be fully extracted and assimilated by the body. It is an equally
well established fact of science that when we chew a piece of bread or potato or any other carbohydrate/starch, ptyalin and
other alkaline juices are immediately secreted into the food by the saliva in the mouth. When swallowed, the alkalized starches
require an alkaline medium in the stomach in order to complete digestion. Anyone
should be able to figure out what therefore happens when you ingest protein and starch together. Acid and alkaline juices are secreted simultaneously in response to the incoming
protein and starch, promptly neutralizing one another and leaving a weak, watery solution in the stomach that digests neither
protein or starch properly. Instead proteins putrefy and starches ferment owing to the constant presence of bacteria in the
digestive tract. This putrefaction
and fermentation are the primary cause of all sorts of digestive stress, including gas, heartburn, cramps, bloating, constipation,
foul stools, bleeding piles, colitis, and so forth. Many so called
'allergies' are also the direct result of improper food combinations; the bloodstream picks up toxins from the putrefied,
fermented mess as it passes slowly through the intestines, and these toxins in turn cause rashes, hives, headaches, nausea
and other symptoms commonly branded as allergies. The same foods that cause allergic reactions when improperly combines often
have no ill side-effects whatsoever when consumed according to the rules of trophology. The final fact of the matter is this: when you immobilize your stomach and impair
digestive functions by consuming foods in indiscriminate combination, the bacteria in your alimentary canal have a field day.
They get all the nutrients and thrive, while you get all the wastes and suffer. According
to a recent survey in In fact, in
order to protect itself from the chronic toxic irritation of improperly combined meals, the colon secretes large quantities
of mucus to entrap toxic particles before they damage the colon's sensitive lining. When this occurs at every meal, everyday,
every week, throughout the year- as is quite typical in modern Western diets- the colon ends up secreting a constant stream of mucus, which accumulates and gets impacted in the folds
of the colon. This results in a narrowing of the passage through the colon and a constant seeping of toxins into the bloodstream by osmosis.
When the impacting of toxic mucus in the colon reaches critical pressure, it causes a pocket to balloon outward through the
colon lining, causing a condition called diverticulosis. Colitis, IBS, and colon cancer are the next stages of colon deterioration
caused by these conditions." When
it comes to health care, the best way is self care. Your internal
organs tell you almost everything about the state of your health. Without them
your body is simply just a shell. It's not the muscles, flab, or aches and pains you need to look at, but rather the internal
organs. They will tell you a lot. From now on
watch your internal vital organs from the outside in: Facial analysis BOTTOM
LINE... Everything experienced on the
'outside' is just a reflection of what's going on 'inside' of you. Exercise,
dieting, popping pills, herbal dietary supplements, drugs, and medications do nothing to cleanse, nourish, heal, renew and
rejuvenate the internal organs. Ascending good health and longevity thereby becomes evasive. Ascending
good health is your legitimate birthright. Reclaim it here. From today start looking at yourself and your health prospects
with a different view. An internal view. |
![]() |
![]() |
|||
![]() |
![]() |
![]() |
![]() |
![]() |
|||
![]() |
![]() |
![]() |
![]() |
![]() |
|||
![]() |
|||||||
![]() |
![]() |
Enter supporting content here |
![]() |
![]() |
|||
![]() |
|||||||
![]() |
|||||||
![]() |
|||||||