Dear CSers,
I have been trying to post some articles I've written and use in my
business on the list for those who are interested, but Mike suggests I
send them one at a time, since sending them together doesn't work.
Here is attachment #3, with two more to follow. They are in text format
for easier handling.
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[This next is one of the pieces of literature I give each of my new clients.
It's pretty self-explanatory.]
HOW TO EAT:
The first principle to eating right is to eat foods which man has not
"adjusted", i.e., refined, processed, enriched, etc. The more man "treats" his
food, the less nutritious it is. Obviously, some processing is necessary, such
as taking the inedible hull off the grain of wheat, or cooking potatoes, beans
or whole grains. But one of the central purposes of commercial processing is to
extract or destroy the nutrients in the food so that it will not spoil and will
sit on the store shelf longer, and will eventually be sold (no matter how long
it takes).
The second principle is variety. Nowadays, most people eat the same few foods,
over and over again, without much variety. But, to get as much as possible of
all the different kinds of nutrients that are found in food, and are needed by
the body, there should be as much variety in the diet as possible. The zinc
that is found in wheat germ is not the same as the zinc that is found in
sunflower seeds. The fiber contained in beans is not the same as that which is
contained in vegetables. Even between two kinds of vegetables or two kinds of
beans there are important differences.
The following are some basic suggestions to follow in your approach to
balanced, healthy eating:
> Reduce or eliminate your consumption of white and brown sugars. Brown sugar,
> whether dark or light brown, is simply white sugar that has had some caramel
> coloring added to it. Genuine raw sugar still has some of the molasses in it,
> but not very much. (Better to eliminate processed sugar entirely and add
> blackstrap molasses to your diet.) Unless the Bioanalysis sugar reading
> indicates a need to reduce or eliminate sugars from your diet, use honey,
> blackstrap and/or table molasses, malt syrup, maple syrup, etc.
> Use whole grains and whole grain flours. Mix the grains (multi-grain flours
> and cooked cereals are excellent). Don't get stuck on wheat. Combine it with
> corn, rye, triticale, oat, soy, flax, amaranth, barley, buckwheat, millet,
> brown rice, etc. If you have the time and patience for it, learn to bake your
> own bread, using these grains. (Or buy a Bread Machine and use these whole
> grains.) If you buy your bread, buy only whole grain bread, without
> "unbleached" or "enriched" flour in it. (Read the labels.)
> Red potatoes are generally more nutritious than brown "baking" potatoes (such
> as are served in restaurants). They also taste better. Commercial white
> potatoes also have very little nutrition in them.
> Minimize salt. Use other seasonings like garlic powder (not garlic salt,
> which is merely salt with a bit of garlic added), cayenne pepper (not black
> or white pepper, which are hard on the stomach and difficult to metabolize),
> Vegit, Spike, ginger, etc. One of my favorites is to mix one teaspoon to one
> tablespoon of garlic powder and the same amount of ginger powder plus 1/4 to
> 1/2 teaspoon red cayenne pepper powder into 500 ml (or one pint) of white
> vinegar (some people like apple cider vinegar). Shake well. Also, in place of
> salt, substitute genuine Tamari sauce, or if unavailable, soy sauce.
> In spite of today's move to return to the use of butter because it seems more
> "natural" than margarine, most people digest butter poorly because of the
> milk fat in it; vegetable oil margarines are good; corn oil margarine is
> excellent.
> Corn and olive oils top Dr. Reams' list. Nut oils (peanut, almond, etc.) are
> difficult to digest (constipating). Canola, safflower, soybean, sesame seed
> and sunflower seed oils are better than nut oils, but less desirable than
> corn and olive oils. One good idea is to mix several oils together (in a corn
> oil base).
> Avoid eating store-bought cakes, pies, cookies, rolls, biscuits, doughnuts,
> pizzas, pretzels, etc. (Make your own, or buy the true whole-grain versions.)
> They are made of all kinds of things you don't want or need inside your body.
> Pasta is okay if made of whole wheat or other whole grains; spinach or
> artichoke are less desirable because they are mostly white flour. Absolutely
> eliminate spaghetti, macaroni and noodles that are made of just white flour
> (including "unbleached" and "enriched"). Eating white flour is essentially
> like eating white glue. It gums up your innards. If the label says, "Wheat
> flour", it is white flour. Even the breads which say "100% Whole Wheat" on
> the label are many times a mixture of white and whole wheat. The label merely
> means that the whole wheat flour which is in the bread (whether it is 50% or
> 10% of the bread) is 100% whole wheat. [Sneaky, aren't they?]
> Chickens fed a diet of white rice and water starve to death. There is so
> little nutrition in white flour and white rice that it is actually dangerous.
> The processing that produces white rice and white flour so completely
> eradicates all nutrients that even the government makes the manufacturers put
> something back in. So they throw in a few synthetic vitamins and call it
> "enriched" flour! It's a bit like my taking a dollar from you, giving you
> back a dime, and saying I've "enriched" you! White rice and white flour are
> so devoid of anything nutritious that even bacteria won't eat it, and it will
> sit on a store shelf for a year. It won't even spoil! When you eat it, your
> body must steal nutrients from itself to even metabolize it.
> The world's top allergy specialist doctor (who's allergy-tested over 60,000
> people in his career) says that everyone he has ever tested was allergic to
> chocolate. (groan) He does not consider it to be a food, or to be compatible
> with human metabolism. He considers it to be like a drug, with addictive
> properties. (Ain't that the truth!) Try carob as a replacement.
> Certain chemistry imbalances actually need a little caffeine every day to
> help bring about balance (but only temporarily), however most people are only
> imbalanced further by consuming caffeine-containing products. Coffee which is
> grown in foreign countries (which is most coffee in the average food store)
> has been sprayed with chemicals and insecticides which are so dangerously
> toxic they have been banned in the U.S and Canada (but not, of course, in
> Third World countries like Columbia). Decaffeinated coffee has had the
> caffeine removed by dissolving it from the coffee bean with what is
> essentially gasoline. The U.S.F.D.A. says that the residue of chemicals that
> remains in the coffee beans after they are decaffeinated is "generally
> regarded as being safe". (Yeah, Right!) The above is also true of commercial
> black tea.
> Though milk is usually considered to be a good source of calcium, commercial
> milk has had the calcium locked up and made nearly unassimilable by the
> homogenization process. Non-fat (not low-fat) milk has not been homogenized,
> and is a very good source of easily assimilable calcium. If it's made with
> non-fat milk, cultured milk products like kefir and yogurt are also a good
> source of digestive enzymes. You should pulse-test yourself to see if your
> body has a problem with milk (see the "Allergies" section of the "Nutritional
> Insights" brochure). Actually, many people who believe they have a problem
> with milk actually have a problem with milk fat, not milk protein, and
> generally do fine with non-fat milk.
> Cheese can be used sparingly, but it is very difficult to digest and
> assimilate because it is so concentrated and compressed, and because it has
> such a high fat content. Also, a large percentage of people experience
> allergies or digestion problems with cheese. Ricotta cheese and non-fat
> cottage cheese are good; they are neither high in fat nor very compressed.
> Eggs are good for adults, but use sparingly with children under twelve (maybe
> two or three per week), and not at all if under two years old. Interestingly,
> the more you cook meat, the more easily digestible it is (assuming it's not
> burned to a crisp), but the reverse is true for eggs (and fish). Raw eggs
> digest the easiest, and hard-boiled the hardest. Still, hard-boiled eggs, if
> not boiled into rubber, are easier to digest than most meats. Raw eggs could
> be put in a fruit "smoothie" (milk shake) for extra nutrition. Some health
> fanatics just swallow raw eggs whole (minus the shell, of course), but I'm
> not that fanatical!
You must be aware, there are eggs and there are eggs. Commercial eggs are
produced this way: A normal, healthy chicken will lay about one egg per day.
Commercial chickens are kept in continual light so their bodies think the
nighttime is another day, and they lay a second egg during the night. As a
consequence of this, a commercial chicken burns out and gets old in one year,
and stops producing eggs! (It is then used for soup or pet food.) In addition
to this, the chicken is kept in a cage so small it can barely move around
(exercise would use up calories which are needed for egg production). The grain
that is fed to the chickens is heavily laced with antibiotics to keep the
chickens from getting sick (and infecting the other chickens), and female
growth hormones (steroids), which help to ensure that the chicken does indeed
lay two eggs per day! Heavy residues of these drugs are found in commercial
eggs. The calcium level is so low in commercial eggs that you can almost break !
the shell with a hard look! By contrast, the shell of an egg from a barn-yard
chicken which is allowed to roam around, eat bugs and seeds and weeds and get
sunlight and exercise is so strong (with calcium) that you sometimes need a
knife to break it open! Whether an egg is brown or white merely indicates the
breed of chicken, and is not a reflection of nutritional content.
> Never eat processed "luncheon" meats such as bologna, salami and sausage. Do
> not eat anything from a pig. It is not compatible with the human metabolism.
> Any animal which is a scavenger (eats other dead animals), on the land or in
> the sea - crab, shrimp, oysters, regular tuna (not white "albacore" tuna or
> pilchard sardines) - contain substances which interfere with the body's
> self-healing capacity. Dr. Reams found that he could not get a client's body
> to respond to any therapy or diet changes while they were eating pork.
>
> For meat, stick to chicken, turkey and fish. Red meat is very hard to digest,
> and is more laced with hormones and antibiotics than chickens. A commercial
> cow is made to grow up approximately twice as fast as normal with the use of
> female growth hormones (steroids). Unfortunately, so are commercial chickens,
> but the amount of hormones and antibiotics administered to a chicken is less
> in proportion to body weight.
> Steam distilled water is the best water to drink. Take your body weight in
> pounds. Convert the pounds to ounces. Multiply that number by .40, and you
> will know how much water your body needs daily for optimal health (though you
> will need to work up to that amount). Drink water, not tea, juice, etc. (You
> can drink those, too, but in addition to the water you need.) See the section
> on Water in the Nutritional Insights brochure for more details about
> distilled water.
> Green vegetables, the darker green the better, are an important part of a
> health-promoting diet. Spinach, collards, romaine lettuce (not iceberg
> lettuce, which is nearly worthless), endive, broccoli, green cabbage, kale,
> mustard greens, Swiss chard, watercress, bok choy, dandelion, beet greens,
> etc., are all high in minerals and vitamins, chlorophyll (enriches and
> purifies the blood) and enzymes (helps with digestion). Lightly steam them,
> not boil them. Don't overcook them. They should still be slightly crunchy
> after steaming them.
> Vegetable variety is important. Carrots, radishes, squash (Winter, Butternut,
> Acorn, Hubbard, zucchini, pumpkin - which should be eaten like any other
> squash, not just in pies, etc.), cauliflower, asparagus, beets, onions, peas,
> celery, mushrooms, red and sweet potatoes, green beans, tomatoes, eggplant,
> yams, turnips, etc., are designed to give your body what it needs for health.
> Fresh fruits have a whole range of nutrients not found anywhere else. Rather
> than adding salt or sugar to a fruit (such as watermelon or grapefruit), use
> a sweeter fruit (or fruit juice) to sweeten a less-sweet type. Eat as much
> variety as you can. You might also want to pulse-test yourself to see if
> there are food sensitivities, especially with citrus fruits and strawberries.
> Beans are valuable both for nutrients and for certain kinds of fiber. Lima,
> red, lentil, black-eyed peas (which are really a bean), pinto, black, kidney,
> aduki (azuki), white, and others. Include them all for variety. Multi-bean
> soups are excellent. Also there are bean products, especially from soybeans,
> like tofu, tempeh, miso and natto. Remember, any bean and any grain can be
> combined to make a complete protein, such as is found in meat.
FEEDING CHILDREN:
There are certain important principles to be aware of when considering how to
feed your children. One of them is the issue of digestion. Everywhere you look,
you see parents feeding their kids the same kind of foods that they eat
themselves. You can walk into any MacDonalds and see four-year olds chomping
away on hamburgers and hot dogs. But children have not yet developed the kind
and strength of digestive enzymes to adequately break down and assimilate
hard-to-digest foods. (In fact, neither have many adults!)
Dr. Reams found that the stomach acid and digestive enzymes needed to digest
meat, nuts and hard-packed cheese (cheddar, Swiss, etc.) were not strongly
present in children until around ten to twelve years old (assuming they were in
good health). This is a challenge in today's society, where children are almost
universally fed cheese or peanut-butter sandwiches for lunch, and hamburger,
chicken, ham, etc., for supper. But there is another paramount principle in the
field of nutrition and human metabolism: Whatever does not help you, hurts you.
Good food (if grown right) contains the enzymes and other nutrients necessary
to metabolism that particular food, plus extra nutrients for the body to use
for building optimal health. When you eat something, your body tries to digest
and assimilate it. If your body cannot get the necessary nutrients out of the
food (or substance) you have eaten, it will steal from itself to make up for
that food's lack. When a child (or an adult) eats som!
ething that is lacking in the necessary nutrients, or the nutrients cannot be
extracted from that food because it is difficult to digest, the body pays a
price. A childhood (or lifetime) spent eating food that causes the body to rob
itself of important nutrients will likely result in significant adult health
problems later on (as well as during childhood).
>From birth to six months old, the only food that a baby needs is mama's milk.
>The importance of breast feeding a baby cannot be overemphasized. Not only
>does the baby receive important nutrients that are not found anywhere else,
>those nutrients prepare the baby's metabolism to develop in the right way, and
>to become ready to eventually handle adult food. The baby's immune system is
>brought into gear, and various other systems within the baby's body are
>started up.
>From six months to one year, the child can be fed solid foods like fruits,
>vegetables and whole grains, but everything should be pureed to a paste, kind
>of like chewing the food for the baby first, since they don't chew adequately
>themselves. Also, this food "paste" should be diluted with distilled water so
>it's a runny paste, easily sippable. Up until one year old, a child's
>digestion is not strong, and cannot handle food that is at all difficult to
>digest. You do not need to season a child's food. Do not use salt, pepper,
>sugar, syrup, etc., to make the food more palatable. Taste is completely a
>learned or acquired experience. If children never eat salt or sugar, they do
>not miss them (nor do they need them). Of course, if your child is already
>accustomed to over-spiced, over-salted and over-sweetened food, you will need
>to gradually wean them from it, slowly reducing your use of sugar, spices and
>salt, or replacing them with healthier alternatives. Until five years old, fru!
it juices should always be diluted in equal parts distilled water. We are
talking about unsweetened fruit juices. No child ever needs to drink soda pop,
Kool-Aid, fruit drinks (full of sugar), coffee or tea (except no-caffeine
herbal).
Children are like adults in this respect: they need a wide variety of foods in
order to get all the nutrients they need. Resist finding a few foods that your
child seems to like, and then feeding him those foods, over and over again.
Regularly introduce new foods, prepared in different ways. If you do this from
an early age, your child will enjoy and prefer a wide variety of tastes.
Non-fat powdered milk is an excellent source of easily assimilable calcium,
calcium gluconate, a neutral pH calcium which children need. You can add
powdered milk to numerous foods and recipes, thereby boosting their (and your)
calcium intake. Nowadays, it's a common occurrence to see children with runny
noses and wheezy, congested breathing, and it's almost accepted as a normal
experience in childhood. But, in fact, if a child is not fed constipating,
hard-to-digest foods like whole milk (including 1% or 2%), cheese, butter,
peanut butter, etc., these "common" childhood maladies (and a bunch of others)
will rarely be seen. Plus, if your children get enough calcium and the rest of
the minerals they need as they grow up, they will be highly unlikely to
experience dental problems, irrespective of their dental hygiene habits.
Cavities are not caused by inadequate tooth brushing and flossing; they are
caused by unbalanced biochemistry and mineral deficiencies. In certain
primitive!
societies, tooth and gum problems are almost unknown, and yet so are
toothbrushes!
It is widely accepted that excessive sweets are the primary cause of cavities
and other dental problems, and there is truth to that idea, but not for the
reasons commonly believed. The trouble with excessive sweets occurs because
refined sweets are devoid of the nutrients necessary to metabolize those sweets
(or anything else). So a diet high in refined sweets hastens the exhaustion of
the body's mineral reserves. A healthy body that is not deficient in calcium
and trace minerals will provide substances in the saliva which inhibit bacteria
growth. Brushing your teeth is a mechanical way to try to rid your mouth of
cavity-causing bacteria that are only present because of poor health! I have no
resistance to tooth brushing, most of my friends do it, and I do it myself, but
good health (prevention) is more effective.
Though you will be pressured by friends, relatives and society to the contrary,
you do not ever need to give your children refined sweets. Muffins, cookies,
cakes and candy that you make yourself from whole foods and fruits can satisfy
the sweet tooth satisfactorily, and they are not addicting. Carob replaces
chocolate, honey or molasses replaces sugar, and, though you may need to
institute this change gradually, it's well worth it.
Another word on sweets: For a child to grow up eating a high level of sweets is
to set the child up for blood-sugar related problems such as hypoglycemia (low
or unstable blood sugar) and even diabetes. Plus, high sugar consumption
"jacks" up a child's blood sugar and makes him hyperactive, restless and even
defiant. Though I am not trying to oversimplify the issue, much of the
rebellion, defiance and hostility seen in youth today can be traced to diet.
There are many books available containing recipe ideas such as Rodale Press,
Paavo Airola, the Seventh-day Adventists and others which you can find at a
health food store or the library.
Metabolic Solutions Institute
Terry Chamberlin C.N.C., B.Sc.
902-584-3810
