Cookies and ice cream are evil, bringing out the ghost in me. I am inviting negativity into my life. They are infected with hopes that something will change, somehow life will be different. After they are chewed and swallowed or just swallowed, reality sets in. Nothing ever changes. They are evil when they are on the outside of me and they are evil when they are inside of me. I feel so awful, so disgusted with myself. In the beginning I did not know any better so I could forgive myself. Now, after all these years I must know better and yet I continue, knowing that the food is infected with hopes and dreams of what could be. I become a zombie to the food, allowing it to take over as I listen to the voice and its instructions. It tells me that I can have everything I have ever wanted in my life if I listen and do exactly what I am instructed. I agree and wait patiently. I am apprehensive about what is next. How could this voice in my head know how to fix what doesn’t work in my life? I feel as though I am wearing earphones that I can never take off. Someone has used superglue to keep them in place, knowing that I would grow tired and give in to the suggestions that were being offered.

I have not always been this way. I used to be happy, filled with joy, contentment and peace – What happened? I forgot who I was-I thought I needed to be different to be loved. I forgot that I am love. It is by loving myself that I feel loved. In one second I lost what it took me forever to find- Myself- or did it?

Maybe I am hiding because I feel more comfortable with the voice telling me that love is outside of me-that I need to prove to the world that I am worthy of that love. So I move around trying to find my place. Moving would be easier than sitting here, in this moment, acknowledging that I am afraid to be alone with myself. Saddened by the events that have brought me to this moment and yet feeling blessed because I would not be the person I am today without them.

So maybe-just maybe- the cookies and the ice cream are gifts. They are giving me the opportunity to choose differently, to believe in myself, to believe that I am capable of changing the voice that has been playing in my head. I can change the way I see myself and the way I interact in my world. I have the ability to change my thoughts, my Self and my future. I have the ability to change my life.

What tapes are you playing???

Source EZ

With the importance of pubs and clubs in the everyday fabric of modern life, anything which gives people an added edge is vital. Meeting new people and making a positive impression is a great way to get on in life but too much alcohol can have a negative impact. Whilst alcohol plays an important role in giving people confidence, sometimes people do not know where to draw the line. Becoming drunk can ruin people’s inhibitions or mood so the ability to have a drink whilst maintaining control of the senses can give people a great feeling. If you are looking for a way to chance or enhance your mood, there are a number of different options to choose from. It is fair to say that illegal drugs such as acid or ecstasy can change a person’s mood but there are many problems with taking these drugs. The illegal nature of these drugs is worrying enough but the fact that consumers are unsure of what they are taking, and the potential health hazards, is enough to put many people off from taking them. Therefore, a form of mood enhancer which is purely legal and is sure to give people a lift is enough to pep people enough.

This is the type of benefit that energy drinks can bring to people. All of which means that energy drinks are the ideal product for so many people, with the mood enhancing element being just one of the many important factors for people choosing to drink the product. Whatever type of flavor is preferred by the user, it is possible to find a great tasting drink that will give them the energy boost they require. With the pace of modern life being so fast, being able to get an energy boost at any point is of great benefit.

source: ezinearticles.com

I am not fond of using recipes. Most recipes seem to be designed to tickle our palate by harming the nutrients in the food. The healthiest recipe for carrots, for instance, is to pull one out of the ground, clean it and chew well. Any additional step is less nutritious. Also I favor experimenting: mixing this and that within the framework of the food combining rules and seeing how it turns out. In this spirit I offer the following recipes as starting points for finding ways to make healthy food tasty.

If you are willing, you can gradually change your taste preferences, and come to like the new diet with healthier meals. If your life is in no immediate danger from an advanced disease, it will be best to change slowly, making a gradual transition from the present diet to the high quality diet and possibly the raw-food diet over a period of years.

ACID FOOD

Food acids, such as in cider vinegar, citrus fruits, and other acid fruits, and tomatoes are usually beneficial for individuals with an insensitive body and raised blood pressure. However, fruit acids cause problems for those with a sensitive body and low blood pressure. The main reason for this is an inefficient metabolism that causes the body to become overacid and mineral deficient. The main problem is not the ingesting of fruit acids but rather the mineral deficiency caused by the overacidity. In the right way that is in neutralised form, fruit acids can be used to remineralize and alkalise the body and in this way are highly recommended.

Sensitive individuals commonly need more calcium and magnesium. This may be provided by neutralising dolomite with vinegar. Keep several tablespoonfuls of finely powdered dolomite together with a glassful of vinegar in a jar Preferably stir or shake the mixture occasionally to speed up the reaction. Drink about 50 ml of the decanted liquid once or twice daily before a meal, best diluted with water or other liquid. However, if a calcium supplement is taken with a meal then the calcium tends to combine with fatty acids in the food and form soaps, which are not absorbed. Also the casein in milk tends to bind the calcium.

When using 50 ml of 5% vinegar this supplies approximately 500 mg of calcium and 300 mg of magnesium. Add more dolomite when no more bubbles appear after adding more vinegar or when the neutralized liquid remains too acid or does not reach a pH of about 5. Dolomite contains inert residue, therefore you cannot simply wait until it is all used up. In regard to vinegar, it would be best to use organic cider vinegar but this is also ten times more expensive than bulk white vinegar, while normal cider vinegar may contain pesticides. Therefore, if you have limited financial resources then white vinegar is adequate to use for this purpose. Lemon juice is not suitable for dissolving dolomite as the citric acid tends to chelate calcium and interferes with its intestinal absorption.

Dolomite may also be used by sensitive individuals to neutralize acid yogurt, or Kambucha tea, or tomatoes. However, a pinch of sodium bicarbonate may need to be used in addition for full neutralization. Citric acid in citrus fruit is best neutralized with sodium bicarbonate only. Individuals with an insensitive body and raised blood pressure, on the other hand, do not need additional calcium and do not need to neutralize fruit acids but may neutralize part of them with magnesium oxide or magnesium carbonate. Instead of acids in food you may also use ascorbic acid to neutralize with magnesium powder or dolomite.

Dolomite supplies calcium and magnesium in the generally desirable ratio of 2 to 1. However, if you are already routinely using magnesium chloride or only additional calcium is required to reduce an overacid condition, then you may use powdered egg shell or powdered shell grit or commercial calcium carbonate for neutralizing. This applies especially to individuals who experience cramping or weakness when taking any additional magnesium. 50 ml of neutralised vinegar will carry about 800 mg of calcium into the body.

If we would simply take calcium carbonate or dolomite instead of neutralizing vinegar we would have to use up our precious supply of gastric acid to neutralize and dissolve the carbonates. Many individuals have mineral deficiencies precisely because of a lack of gastric acid. If, on the other hand, we use an inorganic mineral supplement, such as calcium or magnesium chloride, then we can absorb the calcium or magnesium but it will not reduce any overacid condition of the body.

BAKING

The best method for baking is one in which enzymes in the food remain alive. This means heating to less than 50⁰C/120⁰ F. Furthermore, it is preferable to start from whole, soaked or sprouted seeds that are rich in enzymes rather than from commercial flours that may have had their enzymes destroyed during the milling process and may be contaminated with mycotoxins. The best method I have found so far is baking with rice. After blending soaked or sprouted rice, the dough continues to absorb water and so becomes firm almost without any heat. I have not found this property in any other grain. You may have to experiment with different varieties of rice to find a good sprouting one.

Soak brown rice overnight. If it is viable, rinse for two or three days until sprouts appear; otherwise use after soaking. Wash well and blend with a minimum of water. If the blended rice does not have the consistency of a paste add rice or buckwheat flour, or strain off excess water. Lightly cover a tray with some rice flour or baking paper and spread the paste out flat. Preferably leave in the sun or otherwise a warm place, such as a warm oven with the heat turned off, until the dough has solidified, usually after a few hours.

You may experiment with various additions, such as kelp powder, occasionally carob powder and dried fruit for children, and acidophilus culture or a sourdough starter if you want to try baking a more conventionally shaped loaf. The addition of any other kind of soaked or sprouted seed will make it more difficult for the dough to harden. However, buckwheat flour helps to bind the bread together. You may, of course, try to bake flat bread at low temperatures in an oven from a mixture of various flours or meals, such as from peas, lentils, chickpeas, rice and rye.

If you use sprouted seeds, it is not necessary to add acidophilus or sourdough starter to improve the nutritional quality, only to lighten the bake. However, if you only soak the seeds and, more important still, if your main ingredient is flour, then lactic-acid fermentation will greatly improve the nutritional value as well as lighten the texture.

Any other soaked or sprouted and blended seeds may be used for making flat bread by baking at 70º-80ºC/160º-180º F with or without using a starter. Again, it is advisable to spread the dough over a layer of flour to absorb excess moisture. You may also add other flavoring ingredients, such as banana or carrot pulp. It may take five hours or more of baking for the bread to solidify.

At this temperature the enzymes are destroyed and, unlike sun-baked rice, it is not a raw food any more. However, the protein structures generally are not damaged and there is no digestive leukocytosis when eating this bread. You may refrigerate part of the sourdough as starter for the next bake, but if you are yeast-sensitive it is preferable to use fresh acidophilus culture each time. For more conventional bread I recommend rye sourdough baking. The more acidophilus you add and the slower the dough solidifies the more acid it becomes and vice-versa.

Sourdough baking with lactic acid fermentation is much healthier than yeast baking. It makes minerals and inositol available that otherwise remain unavailable in conventional cereals. Furthermore, you can use part of the ferment unheated as a live food and source of probiotics.

Rye-Sourdough: Mix a cupful of acidophilus starter with rye flour, water, flavorings (for example, caraway seeds) and a tablespoonful of honey or molasses as food for the bacteria. Leave covered overnight in a warm place. Before adding salt, reserve and refrigerate 1 cup of this as a starter for the next baking. Add more flour, knead, shape and cover the loaves and let them rise in a lightly warmed oven for several more hours. Then bake at a moderate heat for 90 minutes. Place a pan with hot water on the bottom rack to develop steam.

Buckwheat-Rice Dough

. Mix the following:

· 2 cups of brown rice flour

· 1 cup of buckwheat flour

· 1 cup of sourdough starter

· ⅔ cup of warm water

· 1 or 2 tsp of honey or molasses

Normally you save a cup of the sourdough for the next batch but if it is rather firm then add an additional cup of water. When doing this for the first time then use instead half a cup of acidophilus yogurt or several acidophilus-bifido capsules or any other suitable source of acidophilus (e.g. Grainfields liquid). Honey or molasses are added as food for the bacteria to be converted to lactic acid.

Buckwheat flour is recommended in all non-gluten baking to make the bread stick together. You may replace part of the rice flour with another non-gluten flour, as for instance coconut, lentil or pea flour, which you can make yourself by grinding dried coconut or seeds in a coffee grinder and putting it through a sieve. Adjust the amount of water to obtain a firm dough.

Keep the mixture warm for several hours or overnight, preferably in a yogurt maker. When it has become somewhat frothy and risen by up to half in volume it is ready to bake. If you want to add salt you can do it at this stage after taking out and refrigerating a cupful for the next batch. If it is too acid for your taste, mix some alkalizer into the dough.

There are now two possibilities. The conventional one is to put it into a (lightly greased) baking tin, keep it warm for an hour or more to let it rise again, and then bake for 35 to 40 minutes at 180ºC.

However, the healthier option, which you may explore with some of the dough, is to spread it out flat on a tray and preferably let it dry in the sun for a few hours, or otherwise just in a warm place. The aim is not to get it dry like a baked product, but rather moist and crumbly.

This is now a live fermented food, similar in health qualities to yogurt and it tastes somewhat sour just like yogurt. You may use it with any good spreads and in addition to salads and other meals just like you use bread. Start with small amounts and hopefully you come to like it and use it in increasing amounts.

BLENDED CHICKEN OR TURKEY

Raw chicken or turkey may be minced or blended. You may cut most of the meat from the bones and blend them with bone broth or other suitable liquid. You may flavor this with any herbs or spices, onion and tomato, and drink it as broth, slightly warmed if you prefer. Any stringy parts may be used for the bone broth.

BONE BROTH

Use the soft bones of fowl, or bones and heads of fish. Add one or several tablespoons of vinegar, depending on the amount of bones you have. Simmer with sufficient water in a covered non-metal container for at least 3 hours, or until the bones become brittle and the liquid is nearly neutral. With larger quantities and longer cooking time you may repeatedly add more water and vinegar. Alternatively, use a pressure cooker for 30 minutes, but without adding acid. When the bones have become soft, blend it all, strain (optional) and freeze in ice cube trays. Use some of the broth frequently with meals; especially add it to vegetable salads – it is an excellent source of gelatin, calcium and other minerals.

BEEF JUICE – LIVER BROTH – LIVER JUICE

To make liver broth simmer pieces of (organic) liver for 2 hours; strain and mix with sweet vegetables, cooked or raw. To make beef juice: dice a pound of lean beef. Put in a jar without water, cover well and stand the jar on a pie of cloth in a pot filled with water. Boil for 3 hours. Press juice accumulated in the jar through a strainer and refrigerate or freeze it. Sip a teaspoonful 5 to 10-times daily and keep it in the mouth for some time. Make fresh weekly. Occasionally the juice may be made of liver instead of beef. Beef juice is indicated in cases of serious muscle weakness. This is an Edgar Cayce recipe.

BUTTER SPREAD

In order to cut down on butter consumption, lightly warm some butter and mix it with an equal amount of extra virgin olive oil. Add lecithin, chopped onion, kelp, herbs and spices to taste. Alternatively or in addition to using oil, butter may be mixed with an equal amount of hot gelatin; flavor to taste. Keep the butter spread refrigerated.

FISH, MARINATED

Dice the fish and cover with lemon juice or diluted cider vinegar or a mixture of both. Refrigerate overnight; add onion, cooked or raw or herbs and spices and possibly some juice or leaf or green skin of papaw. Eat with vegetables or sprout salad. You may also marinate liver or other soft cuts of meat.

FRUIT BALLS

These are for festive occasions. Mince any of following: nuts, sesame or sunflower or pumpkin seeds, fresh coconut, dried fruits such as apricots, dates, mixed peel, papaya, pineapple. Mix well, add lemon juice to taste and also lecithin; bind with oil. Make into small balls and roll in desiccated coconut. For different flavors add carob powder or spices to the mixture.

HOMMOS

This may be used as bread spread or as an addition to meals. Soak chickpeas (garbanzo beans) overnight. If viable sprout them, otherwise use soaked raw or soaked and cooked for a few minutes only. Puree the prepared chickpeas in a blender and mix with any combination of the following: olive oil, tahini, lecithin, cayenne, kelp herbs or spices. Keep refrigerated.

HOT VEGETABLE JUICE

Normally you drink fresh vegetable juice cold. However, in cold weather you may enjoy drinking it hot, flavored like a broth. Use a handful of fresh green leaves, add cabbage, celery, tomato, cucumber – whatever is available – and finally some sliced carrot, pumpkin or beetroot. Mix this in an electric blender, together with a suitable hot liquid, for instance herb tea, bone broth, or just water. Strain, and press the residue. Try to keep the temperature of the broth below 50⁰C/120⁰ F.

A juice extractor may be used instead of the blender. You may also mix the hot liquid with some freshly pressed juice. Flavor the drink to taste; you may use herbs, spices, miso, kelp, oil, lecithin, egg yolk, food yeast or molasses in any combination you like. Drink the juice immediately, taking sips. Another possibility is to simmer the residue left over from juicing in water for ten minutes, strain; add some flavoring and drink hot.

JELLIES

Dissolve 4 teaspoons of white, unflavored gelatin in one pint of hot water. Pour it over diced fruits or over sprouted seeds and diced or grated vegetables (for example, cucumber, tomato, carrot or chopped onion). You may add herbs, spices, kelp and salt. Alternatively, the gelatin may be dissolved in a smaller amount of hot water and mixed with an appropriate amount of fruit juice or fresh vegetable juice. Refrigerate for setting. Instead of commercial gelatin, a gelatinous bone or fish broth is preferable. Gelatin aids in the absorption of vitamins and minerals.

LINSEED – YOGURT

The following combination may be used as a snack before or between meals or instead of any meal, it is especially good as a breakfast. Mix half a cupful of ground linseed with some more linseed oil or olive oil or melted coconut oil, a tablespoon of bee pollen, sliced or blended bananas, lecithin granules and enough yogurt, seed cheese or seed milk for a smooth consistency. You may also add some chopped fruit or berries.

Further recommended additions are: 1 or 2 teaspoons of barley grass or wheat grass powder (if not using fresh grass juice), spirulina (my favorite), chlorella or other algae and, instead of yogurt, 1 teaspoon of powdered acidophilus culture or several high-potency acidophilus capsules. As liquid component you may also try fresh vegetable juice, grape juice, apple juice or any other liquid. See also Spirulina-Pollen-Linseed Mix.

MINCED MEAT

Use only mince from lamb or grass-fed or organic meat; do not use anything from a feedlot. Keep larger amounts frozen in meal-size portions. You may flavor a portion with chopped or grated onion, radish, ginger and tomato, use chili or cayenne, and squeeze some lemon or limejuice over it. If possible expose previously frozen or refrigerated food for several minutes to sunshine before eating.

PAPAW SMOOTHIE

This may be used as a special health food to aid the digestion as well as in dissolving tumors or other unwanted growths. Mix in a blender mature green papaw (when it just starts turning yellow and the seeds are already black) with skin, seeds and flesh, also banana and any other fruit in season and sufficient of a suitable liquid, such as a juice or yogurt. Eat on its own or as part of a meal.

POLLEN FERMENT – see Yogurt

POTATOES – grated

In addition to baking or steaming potatoes with skin, they may sometimes be prepared in the following way. Bring a cupful of water to boil, keep the element on high, add coarsely grated potato and stir for 2-3 minutes. This leaves the potato semi-raw with a quite distinct flavor; add kelp, oil and so on and eat with vegetables or sprouts.

PROTEIN DRINK

This is good as a general energy booster especially if you have blood sugar problems or lack of energy and it is also excellent when used 30 minutes before a meal to reduce appetite if you want to lose weight. Mix in a blender: one or more spoonfuls each of bee-pollen, green barley juice powder, ground linseed, spirulina and chlorella or any combination of these in a suitable liquid. This may be seed milk or any other kind of milk or juice such as grape juice or apple juice. You may also add sprouted seeds after blending them. See also the Spirulina-Pollen-Linseed Mix.

REJUVELAC (FERMENTED SEED DRINK)

Wash a cupful of whole grain (preferably organically grown) and cover with 2 cups of warm water. Suitable are rice, millet, rye and other grains. Keep in a glass or porcelain container in a warm place. Pour off the liquid the next day or when it tastes slightly sour. Use possibly refrigerated as a refreshing drink. The grains may then be cooked or sprouted. Use the ferment only if it has a pleasant taste and smell otherwise discard it. Rejuvelac is not suitable for sensitive and yeast-allergic individuals.

RICE DISHES

Cook the rice until almost soft and most of the water has evaporated. Add a small quantity of apples, cover, cook until the apples are soft and then mash them. Add cinnamon, oil, lecithin and kelp. Possibly eat cold as dessert. As an alternative, add apple puree to the cooked rice. You may also try rice with a sauce based on blended raw carrots and other sweet vegetables or bananas.

Healthier than cooked rice is sprouted and blended rice. Wash and soak a sprouting variety of brown rice overnight. After sprouting blend it and add other flavoring ingredients, such as banana, olive oil, kelp, carob, lecithin, for a sweet meal also some pitted dates. Blend again and eat this instead of a breakfast cereal. If this is too gritty for you, then strain the rice puree after the first time of blending or cook it.

SAUERKRAUT

Use a wooden barrel or earthenware pot of suitable size. Place a layer of shredded cabbage 10-15 cm/4 – 6 inches deep in the container. A small amount of salt and some herb seeds, such as caraway, fennel or cumin, may be sprinkled over it; other shredded vegetables may be added for flavoring. Press the first layer down, then add another layer and so on. The cabbage must be completely saturated with its juice and no air pockets left. Cover the contents with cheesecloth, place a wooden cover over it and weigh down with a heavy stone. Leave at room temperature.

From time to time, after several days, remove foam and mildew from the top, wash the cheesecloth, board and stone with warm water and then put them back. After about 2 weeks it should be ready for eating. Store the container in a cool place, or fill the sauerkraut in jars and refrigerate. Eat it raw and drink the juice as well. Raw sauerkraut may not be suitable for sensitive individuals but should be fine if cooked.

This recipe may occasionally fail because the barrel is contaminated. To avoid this, thoroughly clean the barrel with steam or boiling water before use. To make it easier for beneficial bacteria to develop, you may either sprinkle some organic cider vinegar into the different layers or add some acidophilus culture.

SEED CHEESE/SEED YOGURT

Soak oily seeds such as almonds, nuts, sesame, pumpkin or sunflower seeds for 8-12 hours. Puree in an electric blender with the addition of acidophilus culture. If not yeast sensitive, you may also experiment with adding rejuvelac instead. Keep in a warm place for several hours until the desired degree of sourness develops. Refrigerate and use within 3 days. If it is too sour or if curd and whey have separated, just strain and discard the whey, possibly even rinse the curd. You may use seed yogurt as part of a salad dressing, for flavoring meals or as bread spread. The more sensitive you are, the less sour it should be when you use it. If it smells or tastes bad, discard it.

SEED MILK

Soak almonds, rice or sunflower kernels overnight or for about 12 hours. The simplest way is to change the water, blend the soaked seeds in an electric blender and press them through a strainer. You may either drink the liquid immediately or refrigerate. You may cook the residue of the rice and add the residue of the oily seeds to any breakfast mix (possibly remove almond skins before blending). However, a much better way is to wait until the seeds start sprouting. This removes any enzyme inhibitors and provides natural sweetness and enzymes to the milk. In this way you may even use much cheaper unhulled sunflower or pumpkin seeds for making milk.

SMOOTHIE

Mix in a blender mature green papaw (skin, seeds and flesh), banana, any fruit in season, possibly a raw egg, and a suitable liquid such as fruit juice or vegetable juice, seed milk or yogurt. After blending you may fortify it as described for the spirulina-pollen-linseed mix.

SOYMILK

Self-made soymilk is less harmful than commercial soymilk and mainly recommended for making yoghurt. Soak whole soybeans for 2 days in the refrigerator, changing the water several times to remove all the anti-nutrients. Then blend and strain through a cheesecloth. Bring the strained liquid to boiling and simmer for 3-5 minutes, cool quickly and refrigerate until needed. One cup of dry beans yields about 3 cups of soaked beans and 2-3 litres of soymilk. When using this to make yoghurt add a tablespoon of raw honey as food for the starter bacteria.

SPIRULINA-POLLEN-LINSEED MIX

I recommend this as a basic snack or meal: Mix one teaspoon of spirulina, two of barley or wheat grass powder and three each of pollen and ground linseed with a suitable liquid (you may change the composition of the mix as it suits you). This may be seed milk, seed yogurt or (goats’) milk yogurt, fresh vegetable juice or grape juice, smoothie made with raw egg, papaw, banana or other fruit. Add lecithin granules, coconut oil or extra-virgin olive oil, and suitable powders (e.g. slippery elm, selenium yeast or kelp) or crushed tablets. You may make the consistency so that you can drink it, or like porridge to eat with a spoon.

SPROUT SALAD

Mix a variety of freshly rinsed sprouted seeds with a combination of fresh, raw vegetables, basically using whatever is available. Most suitable are sprouts of mung beans, lentils, sunflower seeds and fenugreek together with finely grated beetroot, carrot and turnip or radish. Tomato and cucumber (try grated) are good for flavoring. If you have difficulty chewing, you may put all of it through a mincer or you may also liquefy and drink it, possibly as part of a protein drink.

The key to enjoying a salad is to find a delicious dressing. Experiment until you succeed. I recommend a general dressing of extra virgin olive oil, lemon juice or whole blended lemon or cider vinegar or rosehip powder, any fresh or dried herbs or spices, possibly a dash of cayenne. These may be added individually or mixed beforehand and refrigerated in a jar. You may flavor olive oil by mixing in a jar one part of tahini with 3-10 parts of oil, lemon juice and lecithin. For health improvement you may add ground linseed and kelp to the salad. Start by adding very small amounts of kelp until you come to like it. Raw egg yolk is a good addition to the dressing, and possibly seed cheese or sour milk. You may also flavor this salad with tofu or yogurt.

SWEET VEGETABLES

Use any combination of the following: sliced pumpkin, sweet potato, onion, turnip, carrot and tomato. Adjust the cooking water so that finally all of it has evaporated. Vegetables with short cooking times (tomato, pumpkin) may be added later to preserve their flavor. Also any salt, kelp, oil, curry, cayenne, herbs and spices are best stirred in at the end of cooking.

YOGURT – CLABBER MILK – COTTAGE CHEESE

It is essential to repopulate the intestines with beneficial lactobacilli, especially L. acidophilus in the small intestines and bifido bacteria in the large intestines. Instead of or in addition to using high-potency acidophilus/bifido capsules or powders, you may use a self-made fermented product or yogurt. This may be made from fresh unpasteurized cows’ milk, goats’ milk, rice milk, self-made soymilk or a mixture of ingredients based on bee pollen. Commercial cows’ milk acidophilus/bifido yogurt (preferably organic or biodynamic) may be used as a starter. I do not recommend habitually using commercial soymilk.

The commonly used yogurt based on cows’ milk has some problems in that many individuals are allergic or sensitive to some ingredients of cows’ milk. It often is mucus forming and is also high in estrogen, which is not good for various female cancers. According to the blood group diet, cows’ milk is only acceptable for those with blood group B and possibly AB. However, if not sensitive to it, then yogurt made from fresh raw cows’ milk can be beneficial in moderation.

You may just use rice as a base for making yogurt. Cook soaked (organic) brown rice in plenty of water, after cooling blend and strain. Add starter culture and 2 teaspoons of raw honey to the strained rice water. Rice yogurt does not set – drink it when it turns slightly sour or smells slightly fermented. You may make sweet rice milk yourself by blending and straining spouted brown rice. This is sweet enough by itself so that no added sweetener is required.

However, the most recommended yogurt is based on pollen. For this you may add to half a liter of (energized) water and starter 5 – 10 teaspoons of pollen and possibly 1 or 2 tsp. of kelp powder, several teaspoons of spirulina or chlorella or cereal grass powder. You may experiment and use more or less of the indicated amounts and also different ingredients. As with goats’ or rice milk, this does not set and is used when it starts frothing and tastes somewhat acid.

As initial starter use one teaspoon each of powdered acidophilus and bifido cultures, or a mixed culture of these or high-potency capsules or a commercial yogurt containing these, or other mixed strains of lactobacteria. Do not use commercial yogurt or starter with only bulgaricus and thermophilus bacteria. Subsequently use up to a cupful of the previous batch as starter. Preferably use the liquid or whey as starter because it contains the most bacteria. The more of the starter you use and the warmer it is, the sooner it will be ready.

If you do not have a yogurt maker mix 2 – 3 cupfuls of any type of milk or pollen-honey liquid with a cupful of starter and keep in a jar standing in a container with hot tap water. It usually takes only a few hours to set. With powdered cultures it may take 6 – 10 hours. In cold weather renew the hot water every hour or keep the jar in a warm place. Alternatively, the milk may be kept warm by putting it in a box, or some other small, enclosed space, together with an electric bulb or other source of heat. Refrigerate the yogurt when it just starts setting, as it continues to become firmer and more acid during storage. If it becomes too sour, use less of the whey as starter and you may eat only the strained curd or neutralize the acid.

To make sour milk (clabber milk), leave raw, unheated milk in a flat bowl in a warm place for 1 – 2 days until the milk sours and coagulates. You may add a yogurt or acidophilus starter. For making cottage cheese, wait until curd and whey have separated and strain or press the curdled milk through cheesecloth.

VEGGIE BURGERS

Soak overnight one cup of chickpeas or lentils; next morning replace the water and blend. Soak two cups of rice overnight and cook. Combine the blended legumes with the cooked rice and add some buckwheat flour or an egg to bind. Flavor with any combination of the following: miso, soy sauce, fresh parsley, coriander, cumin, fresh ginger, onion, and any other herbs or spices. Form flat burgers, and bake crisp in a grill or a non-stick pan.

Source:Health-science-spirit

It is important that we take in sufficient water for the smooth functioning of our metabolic processes, and especially to flush away their end products. In normal health and on a diet that includes a fair amount of fresh fruits and vegetables, an additional fluid intake of about one liter daily would be adequate.

·However, in the following conditions close to 2 liters of fluids are desirable – more if overweight:

· If mainly concentrated foods are used

· On a diet high in protein

· If the urine is cloudy or has a strong smell or dark color

· In hot conditions and while breast-feeding

· During cleansing periods and initial stages of health improvement

This may consist of water, diluted juices and herb teas. Concentrated drinks, such as coffee, milk, strong tea, do not count, as their water content is needed to wash out their own residues. Occasionally you may check that you produce about 3 liters of inoffensive urine per day.

In hot climates there is a high incidence of kidney disease because many people do not drink enough water. For instance a high incidence of oxalate-kidney stones among British troops in India during World War II has been blamed on excessive tea drinking.

If using large amounts of fluids, one must ingest adequate amounts of water-soluble vitamins and minerals; otherwise deficiency symptoms may develop. The time of drinking, too, is very important. One should be careful not to dilute the digestive juices during and after meals, although some liquid may be used after dry meals, as in the form of herb teas. Generally, however, it is better to drink before meals, and to have the bulk of the fluid intake before breakfast. This is especially important if the digestive system is weak.

After drinking water, wait for about 20 minutes before starting a meal, and after drinking juices, wait for 30-60 minutes, depending on the quantity. It is good to drink a glass of warm water or herb tea first thing in the morning to wash down mucus and debris.

Chlorine and added fluoride in drinking water are always harmful. However, if the water is high in calcium then fluoride is less harmful, because calcium fluoride is nearly insoluble and not well absorbed. On the other hand, if the water is soft or rich in magnesium, iron or sulfur then fluoride is rather harmful. Kelp and other seafood contain plenty of fluoride in a safe form. Avoid chlorinated or fluoridated water for drinking or cooking. Most of the chlorine can be removed by bringing the water to boiling and let it cool down before drinking.

However, municipal tap water also contains other added chemicals and a good water filter is recommended. As a strong enzyme poison, fluoride is especially harmful for individuals with chronic degenerative diseases. In countries where water fluoridation is common, you may suspect that all commercial liquids with added water contain fluorides. Commonly these may include all soft drinks, soymilk and even 100% fruit juice, which is usually reconstituted by adding water to concentrates.

High levels of calcium in water are harmful for elderly individuals with calcifications such as arteriosclerosis, high blood pressure, joint calcifications or calcium kidney stones. For children and young women water high in calcium can be beneficial.

Our magnesium intake has greatly declined in the past 60 years because calcium fertilizers have been overused. The death rate from arteriosclerotic and degenerative heart disease is highest in countries with the lowest levels of magnesium in water, notably Australia. Even within Australia the death rate is lowest in Perth, which has the highest magnesium-to-calcium ratio in drinking water, while the death rate is highest in Sydney, which has the lowest magnesium-to-calcium water ratio of Australian capital cities.

In six Missouri counties with low magnesium levels in the water the death rate from diabetes was more than four times higher than in six other counties with high magnesium levels in the water. Generally it is preferable to use water high in magnesium and low calcium.

Rainwater may be used in unpolluted rural areas. Unfortunately, galvanized iron now commonly has added aluminum with its zinc coating and this may increase the aluminum level of water collected from modern galvanized roofs and stored in galvanized tanks. I do not know whether the amounts of aluminum that might be dissolved are significant. Public water supplies are routinely purified with aluminum compounds; a study in England found that when aluminum levels in public drinking water were high, there was a correspondingly high incidence of Alzheimer’s disease.

Water rich in inorganic iron, which leaves brownish residues, is harmful if used over long periods. Lead and sometimes even copper accumulating in the body, contribute to chronic diseases. Therefore, if you are in poor health, avoid drinking the water from lead plumbing systems and be careful with new copper pipes. Older copper pipes are coated with more resistant copper oxide. Plastic pipes may give off toxic substances as well. The best metal for drinking water systems is zinc, as in galvanized iron pipes; otherwise ceramic may be used.

Public water supplies are usually heavily contaminated with chemicals and I do not recommend them for drinking or cooking. There are a variety of filters and distillation units on the market; I prefer those based on the principle of reverse osmosis.

Bore or spring water may be used safely only in remote areas or if a chemical analysis shows it to be uncontaminated. It should not have high amounts of calcium, copper or iron; otherwise a filter may have to be used or the water boiled to remove excess calcium. Tap water is commonly low in energy or life-force. In contrast, the very best water is fresh from a clear, uncontaminated, sunlit, shallow and cascading stream. Preferably try to energize your drinking water by exposing it to sunlight or other sources of bio-energy – see Living Water.

I do not recommend drinking much fruit juice, except some dark grape juice as explained earlier or neutralized acid juices. The basic disadvantage of drinking fruit juices is the rapid assimilation of sugars that stresses the blood-sugar regulation. However, some fruit juice may be used to flavor drinking water if so desired.

Also I do not recommend drinking milk, except possibly fresh raw goat’s milk or cows’ milk when it is still warm after milking. Use coffee and tea in moderation. While they have some benefits, they can cause problems if one becomes addicted to them. Alcohol too is best used only occasionally in small amounts if so desired. Beer drinking encourages the formation of mucus. Dry red wine is generally the least harmful and most beneficial alcoholic beverage. It can assist in the digestive process and give some protection against heart disease; grape juice offers similar protection but is less concentrated in protective antioxidants. Avoid any kind of soft drinks.

Vegetable juices

I highly recommend drinking a glass of freshly pressed vegetable juice before most meals or whenever conveniently possible. A mixed juice including young, green leaves is better than just juice of sweet vegetables such as carrot, reed beet, pumpkin or sweet potato. You may also use sprouted seeds, shoots of pumpkin and other edible vines, male pumpkin flowers, carrot and beetroot tops, the rind of watermelon and so forth. Be imaginative and experiment to find out what is acceptable to you.

However, if unsprayed vegetables are not available, then avoid sprayed green-leaf vegetables and use the less contaminated sweet vegetables. Pumpkin and watermelons are not normally sprayed. For individuals with a weak sugar metabolism, those with diabetes or hypoglycemia, or a tendency to these conditions, it is preferable to use mainly green juice of leaves and grasses and only a smaller amount of sweet juice for flavoring. Alternatively, slow down the absorption of sugars from the juice of sweet vegetables by adding some olive oil and lecithin or ground linseed and drink slowly and spaced out.

I strongly recommend grass juice, either on its own or mixed with other juices. Also edible weeds are excellent and herbs such as mints, lemon grass or rosehips may be used for flavoring. The more grasses and young leaves and shoots are used for a juice the better is its healing potential. Children and some adults may be persuaded to drink the juice only if flavored with apple or pineapple. I recommend adding some ginger to the juice, either use fresh ginger or ginger juice already frozen in ice cube trays. For flavoring it is excellent to stir a few spoonfuls of bee pollen into the juice.

Start drinking the juice immediately after you have made it, but slowly, and in sips. If your stomach is sensitive to juice, drink it together with some food. If you make several juices during the day you may need to thoroughly clean the juicer only after the last juicing but keep the extraction unit detached in the refrigerator between juicing.

If unhealthy when beginning such a regimen, nausea or skin reactions may temporarily occur from the release of stored toxins. In such cases reduce the amount of juice for a while and drink lots of water and take laxative foods. Start with small amounts of grass and weed juice, possibly diluted and blended with other juices. When you got used to it, however, the green juice may taste fine on its own; just avoid or minimize strongly flavored leaves such as from radish. Gradually increase to a glassful one to three times daily before meals, the more the better. While fresh juice is best, if you do not have the time to make several juices daily, you may refrigerate or freeze some of the juice for later drinking, also cool it and take it to work in a thermos.

If you have a problem absorbing fats, add some lecithin to the juice to improve absorption of beta-carotene. Sometimes, when juicing sprouted seeds or the center of a pumpkin or some mucilaginous leaves the residue seems to retain much of the goodness even after putting it repeatedly through the juicer. In this case just add water to the residue to make it sloppy before pressing it through again. As an alternative you may get more nutrients out of the residue by making a hot broth: cover the residue with water, simmer for 10 minutes, strain, add some herbs and spices or other flavoring

Of greatest importance is the vitality or life-force of the juice. This is generally highest in fresh young grasses, leaves and shoots growing organically in mineral-rich soil. Good products to mineralize the soil are rock dust, especially volcanic rock dust, seaweed and sea-minerals. Use these liberally.

Juicers

Centrifugal juicers, which are commonly available, are not suitable for grass and are inferior even for other vegetables. Static electricity builds up on the outside wall, and discharges or inactivates enzymes and colloidal suspensions of proteins and minerals. Non-centrifugal juicers reportedly give much better healing results, especially for difficult conditions.

A blender may be used and grass and other leaf-vegetables liquefied with water and then pressed by hand through a strainer. Unfortunately, air beaten into the liquid leads to oxidation. You may minimize this by adding some ascorbic acid. Blend handfuls of grass repeatedly in the same water to concentrate the juice. Alternatively, run the grass once or twice through a mincer or a grain mill and then press the pulp by hand through a strainer or cheesecloth.

Grass juicers, either manual or electric, are commercially available and may be sold as fruit and vegetable presses. You can easily find information and retailers on the Internet. They commonly have a slow-turning press spiral. Manual wheat grass juicers are efficient and good to train the biceps but not so good for others who do not have the energy to use them daily. Also, I do not like the juice to be in contact with so much metal. Cast iron juicers are much cheaper than their stainless steel brothers.

As a general rule, the slower the speed, expressed as revolutions per minute (RPM), the better the quality of the juice. Slow-turning juicers are available as single auger or twin-gear machines. Both handle grasses and leaves very well with an RPM commonly between 70 and 120 ppm. In comparison a medium-fast juicer has about 2,000 RPM and the common centrifugal juicers 8,000 RPM. While low RPM juicers produce the highest quality of juice, they are also dearer and slower in pressing a given quantity; bigger twin-gear juicers may be twice as fast as smaller single auger juicers. For a comparison of different brands see www.buyjuicers.com.

When using a juicer that easily processes grasses and leaves there are considerable savings in having to buy fewer vegetables. You can use lots of grasses, green weeds, parsley, tops of carrots and other leaves that cannot be easily used with other juicers. This may bring considerable savings and provides juice of much higher quality than can be obtained from commercial vegetables. However, there is also a drawback with low RPM juicers and growing your own wheat or barley grass: it is very time-consuming.

Grasses and Weeds

While not so pleasant on the taste buds, fresh young grasses and green edible weeds have a much greater healing potential than the vegetables commonly used for juicing. In particular, they are very much higher in their content of life-force and enzymes. Instead of working hard to maintain a big vegetable garden, I believe it to be easier and healthier to let a large part of the garden overgrow with suitable grasses and edible weeds.

To find out which weeds are edible, ask a knowledgeable friend or neighbor, or observe what goats or poultry are eating, or chew a bit of a leaf. If it is not bitter it is not likely to be poisonous and there are no poisonous grasses. For a very cheap and healthy juice you may just use grasses, young green weeds, the growing parts and male flowers of pumpkin and flavor it with an apple, a beetroot and a carrot.

Juice made from young and fresh blades of grass is most beneficial. These young blades have the highest vitality and are rich in enzymes and growth hormones that are missing or at low levels in mature leaves or plants as well as in elderly humans. Kirlian photography reveals that the vitality of leaves starts to diminish soon after cutting and most of it is lost within hours, though if refrigerated in a closed plastic bag it may keep for a day. Most nutrients will still be available from commercially dried and powdered grass, such as the commercial Green Barley, but young fresh grass juice has a much higher vitality.

Best known is wheat grass but I believe that all fresh, young grass grown in good soil has similar healing and rejuvenating qualities, though the flavor and toughness may differ greatly. Barley grass grows more vigorously than wheat grass and tastes quite good. Young ryegrass (not the cereal rye grain), grown by farmers as pasture, has a pleasant flavor and can give several months of repeated cutting from one planting.

Experiment with different varieties of grasses to see which grow best in your climate and soil conditions and find one you like. I like the broad-leafed couch grass for its flavor and luxurious soft foliage, especially if watered well or grown partly in the shade. When using lawn grass I cut it very short and, if available, mix it with some mucilaginous matter such as the growing parts of sweet potato runners. To get the creamy juice out of this material one needs to add some water to the residue and put it a second time through the juicer. Often there is some foam on top of the juice, especially with grass juice. This foam is high in chlorophyll and beneficial, ingest it or rub it into your skin.

I find wheat grass juice somewhat too sweet on its own, and prefer it blended with other grass. As barley grass does not taste sweet, it may be better for individuals with blood sugar problems than wheat grass. Normally, however, it may be good to mix both seeds and grow wheat and barley together in the same garden-bed or tray.

In cool climates it may be difficult growing grass outside in winter, while in the tropics it is sometimes difficult in summer because it is either too hot or too wet and cereal grasses easily start rotting at the stem. In the city it may not be possible anyway. In these circumstances wheat grass or barley grass may be grown indoors behind a window or on a balcony or veranda in seed boxes.

Soak the wheat barley for planting overnight and sow very densely, except if molds are a problem in tropical conditions. Cover lightly with a sandy soil or just with wet newspaper. Keep moist and expose to light after leaves emerge.

When the grass is about hand-high you may start using it for cutting into a salad or you may chew the grass and spit out the pulp. You may begin to juice the grass when about 10 cm/4 inches high. Sometimes you can get a good re-growth after the first cutting. The maximum yield of juice is available when the grass is about 20 cm/ 8 inches tall. The higher you intend to let it grow, the less dense you should sow the seeds. Compost the stubble and other organic matter for re-use in seed boxes or outside planting. Add rock dust to mineralize the soil.

Wheat produces about four times its weight as wheat grass and this in turn yields up to 80 per cent of juice. Tougher perennial grasses yield about 60 per cent juice. The vitamin and mineral content of grasses and their juices differ greatly between different varieties but especially with diverse soil conditions. The following table, which was compiled from various publications, gives an estimate of the average nutrient content of the juice from grass grown in good, mineral-rich soil.

Nutrients in Grass Juice

The protein content of young annual grasses is usually around 4%, and of established perennial grasses about 2 %. Vitamin and mineral concentrations can vary greatly and are highest in young grasses grown in soils rich in minerals and organic matter.

While grass juice provides a high amount of easily digestible protein as well as vitamins and minerals of superior quality, even more important are the enzymes, growth hormones and other vital factors, including coenzyme Q10 and superoxide dismutase (SOD). In animal experiments old rats have been rejuvenated and chicken grew 15 percent faster with additional fresh grass but not with other supplements. Many individuals attribute their cure from incurable diseases to the generous intake of grass juice.

Grass juice has been shown to inhibit mutagenic and carcinogenic activity. This inhibition was stronger from wheat grass juice than from carrot or parsley juice; it has also been reported from barley grass juice. We need growth hormones not only for growing taller but also for cell division, skin and tissue replacement and for healing wounds. When growing older we become deficient in growth hormones, and those found in grass juice help us rejuvenate.

Most animals live on grass either directly or indirectly. It is the perfect food, not only for grazing animals but also for humans. The juicer replaces the complicated cellulose digestion of grass-eating animals. I regard grass juice as the food with the greatest healing and rejuvenating potential; it could sustain us during famines. Grass juice has also been successfully used as retention enemas with cancer and other debilitating conditions, as a vaginal douche or to rub into the skin. Juicy grass pulp is excellent on wounds and speeds up healing.

For bottle-feeding babies, cereal grass juice could be developed as a superior alternative to milk formulas. Wheat grass juice may be preferred to other grass juices because of its sweetness, but it will also be fine blended with the juice from other grasses. To match it more closely to mother’s milk, also other additions, such as cod liver oil and bee pollen might be required. For sensitive individuals, on the other hand, the non-sweet juice of barley grass or perennial grasses is preferable to the sweet juice of wheat grass.

If you want to make an all-out effort to improve your health or rejuvenate your body, I recommend drinking about one glassful of grass juice daily (mixed with other juices). However, on a long-term basis even half this amount is quite good. The limiting factor is not the ability to drink that much but rather the considerable time and energy required growing the grass and producing the juice.

Source:Health-science-spirit

Most people who are sensitive, overacid, with allergies and a low energy level, are hypoglycemic to some extent, and will benefit from this diet. When a hypoglycemic person eats sweet foods, the blood-sugar level often soars too high at first, but falls to below normal later. During this fall and while the level is below normal, a variety of distressing symptoms may affect the breathing, circulation, digestion or the emotional and mental condition.

When the blood-sugar level rises after sweet food intake, the pancreas reacts by releasing insulin – a hormone that regulates the blood-sugar level. In a hypoglycemic person, the pancreas releases too much insulin, especially in response to ingesting sucrose or a combination of glucose and fructose. The excess of insulin causes glucose to enter the cells too quickly. This then creates oxygen deficiency within the cells and instead of energy, lactic acid is produced in an anaerobic process. All this makes the body tissue overacid and deprives them of minerals and energy.

The mainstays of this diet are

·Gluten-free grains – rice, millet, maize and buckwheat; also sago and tapioca

·High-protein seeds – chickpeas, lentils, fenugreek, peas, beans, almonds and sunflower seeds

·Animal protein – white, red and organ meat, fish, eggs, goats’ cheese

·Sprouted seeds and vegetables, cooked, raw and juiced, avocados, coconut oil and extra virgin olive oil

Eat grains whole in preference to flour or meal products. However, coarsely ground grains may be beneficial if eaten raw: immerse them in water or seed milk and let soak overnight. Rye sourdough bread and rye crispbread may be eaten after allergy testing. Free-range raw egg yolk may be used as a salad dressing. Other important additions are spirulina (preferably a teaspoonful before or with each meal), kelp, lecithin, gelatin with vegetables, and fresh green-vegetable juices, especially grass juice or dried grass juice powder and possibly food yeast. Try coconut oil and freeze-dried liver to increase the energy level.

Nuts, may be used but preferably sprouted or made into seed cheese. Eat cooked sweet vegetables only with a protein meal. Raw carrots, on the other hand, are good any time.

Reintroduce fruits cautiously and with self-observation. Use any sweet fruits only in the early stages of ripening, before they become too sweet. This applies, for example, to bananas and papaya, but not to fruit that are sour before ripening. Subacid fruits, such as apples, cause less problems than sweet-acid fruits, such as oranges. Preferably eat fruits only sparingly and as a snack between meals and neutralize any fruit acids. However, under-ripe or non-sweet varieties of bananas may also be suitable as a bulk food.

AVOID:

· Sweet food, initially including all sweet and acid fruit and sweet-vegetable juice

· Food containing lactose, especially milk products, though butter may be used

· Do not use vinegar or other fruit acids except neutralized

· Initially no wheat, later only sparingly after allergy testing

· No smoking, alcohol, drugs, artificial sweeteners, highly processed food or with added chemicals

Coffee and tea may be used in moderation but only if not allergic or addicted to it. Lightly salted food may be beneficial. If possible, eat a protein breakfast and a light evening meal, and take a rest after lunch. The best protein is sprouted legumes as the main part of a salad. According to the severity of the symptoms, this diet may be followed strictly, or in a more relaxed form, and generally as part of the High-Quality Diet.

Source:Health-science-spirit

The high-quality diet, and even more so the raw-food diet, will normally ensure gradual weight loss for overweight individuals, while at the same time maximizing health improvement. I always put the main emphasis on the health aspects of the diet rather than its slimming potential. As we become healthier, we automatically find the right weight for our constitution. However, no diet will help if your eating problems are emotionally based, you have to heal your emotions first.

Experiment with the following possibilities:

Have an appetite-reducing protein-drink 30 minutes before meals with any combination of the following ingredients and in any amount that suits you: spirulina powder, green barley juice powder, food yeast, ground linseed, linseed oil or olive oil. Possibly use this as a warm drink to keep hunger away for hours.

30 minutes before meals stir 1 teaspoon of psyllium hulls in a glass of water, drink immediately. If necessary double the amount to 2 teaspoons in a large glass of water. Psyllium swells up 40-fold to fill the stomach with a soft gel.

Eat only brown rice, lentils, green vegetables and sprouted seeds in addition to the above.

For cooking use mainly legumes, non-sweet, non-starchy vegetables and flesh foods, for starches choose high-fiber varieties (e.g., brown rice, rolled oats) and possibly add bran or ground linseed.

Adopt a mono-diet: one day eat protein foods only, the next day fruits and the third day sprouted seeds, vegetable salads and vegetable juices. Repeat as often as required.

Adopt a cleansing raw-food diet with mainly vegetables and green juice, sprouts and fruits, nuts and oily seeds, possibly raw beaten egg and marinated fish. Sensitive individuals should neutralize fruit acids with dolomite.

For two weeks, eat only protein and fat foods and green vegetables with less than 40 g of carbohydrates per day (ground linseed is the best protein/fat food).

Repeated periods on vegetable and grass juices in addition to vegetable salads.

Avoid all sweet food; it stimulates the appetite and the synthesis of fat. In particular keep fructose-containing foods away from starches and eat fresh fruit separately.

Avoid all grain products, especially cereals and bread; combined with a diet low in sweet food this is usually the most effective slimming method.

Use mainly fresh, unheated linseed oil and coconut oil, these do not put on weight.

Preferably skip the evening meal, or have just a small salad, or an apple.

Have some light daily exercise, such as a 15-minute brisk walk or jogging or use a rebounder or some other aerobic exercise. The metabolic rate is speeded up for a long time after exercise. Take 1 or 2 g of L-carnitine before exercising to burn up more fat.

Use a low-allergy diet combined with the correct food for your blood group.

Use mind therapy, such as guided imagery and affirmation, also look at your belief systems, release negative emotions and express your emotional needs.

Eat very slowly, peacefully chew every mouthful until it is liquefied, savor the flavors as they develop during chewing; make every mouthful last about two minutes.

Source:Health-science-spirit

From my own experiences of healing as well as from reading many published reports it is obvious to me that a raw-food diet is not only the most natural but also the most effective nutritional measure for healing and rejuvenation. While only few will be strong enough to adopt a complete raw food diet for life, it will be good for everyone to have occasional periods on raw foods only. At other times you may use the principles described in the following to increase the percentage of your daily raw food intake. By far the most important foods to be eaten raw are proteins and lipids (fats and oils); vegetables high in cellulose such as most leaves and stems are not suitable to be eaten raw, and may be juiced or cooked.

The main biochemical and nutritional advantages of raw food as compared to cooked food are:

· A higher vitamin and mineral content

· Minerals are largely present as biologically active colloids

· An abundance of helpful enzymes and bio-energy or life-force

· Proteins remain in their natural condition instead of being denatured

· The absence of digestive leukocytosis

· Polyunsaturated fatty acids and cholesterol do not become oxidized, and carcinogenic or atherogenic

· Glucose is absorbed more slowly, protecting the blood-sugar regulation

· There is no overweight or obesity on a raw-food diet

· As counted in calories, much less food is required

· Proven cleansing, rejuvenating and anti-cancer properties

Leukocytosis is an increase of white blood cells in affected organs in response to infection or toxins. This also occurs when we eat cooked food; the intestinal wall becomes flooded with white blood cells but this does not happen when eating raw food. The higher the food has been heated, the stronger is the leukocytosis and the more toxic is this food for our body.

However, there are also some hidden dangers with a raw-food diet. Some raw food contains enzyme inhibitors, goitrogens (causing goiter), vitamin inhibitors, toxic substances (in some exotic plants), parasites and bacteria. In addition, some people starting on a raw-food diet will have strong initial reactions due to the cleansing process.

There have been cases reported of more or less severe digestive disturbances from eating large quantities of raw soybeans, broad beans, nuts and wheat germ over long periods. This problem is due to inhibitors of protein-digesting enzymes that protect seeds from self-destruction. Basically all seeds have inhibitors of enzymes for the ingredients of which they are composed but most do not have such a surplus of inhibitors as to cause digestive problems. Other foods such as potatoes, sweet potatoes and egg white also contain inhibitors.

To obtain the maximum benefit from a raw-food diet it is necessary to free most of the enzymes from their inhibitors. Cooking destroys the inhibitors but also the enzymes. The better solution is to sprout the seeds or at least soak them to initiate the germination process and discard the water used for soaking.

Trypsin is the main protein-digesting enzyme of the pancreas and also occurs in seeds. In one reported scientific experiment the trypsin activity during germination of seeds increased from 7.5 units to 60 units after 24 hours, 257 units after two days and 333 units after three days. The inhibitor activity decreased from 100% in dry seeds to zero after 24 hours of germination.

Fermentation with lactic-acid bacteria will also enhance the enzyme activity in seeds. This process is similar to that of making yogurt or sourdough. Even soaking nuts for a day before eating will help greatly. Enzymes also are freed from their inhibitors to a certain degree when tissue is damaged. We see this when grated potatoes turn brown, or mashed raw plants or fruit deteriorate within hours unless refrigerated.

Goitrogens, which are in some raw foods, interfere with the body’s use of iodine and therefore may contribute to the formation of goiter or to an underactive thyroid. Goitrogens are mainly found in the cabbage family, also in soybeans and the skins of red-skinned peanuts. Cooking or the addition of kelp may overcome this problem. Nevertheless, with an underactive thyroid, it is better not to eat much of goitogenic food raw.

Thiaminase is an enzyme in raw fish that destroys vitamin B1, but that is not a problem if food is correctly combined. Avidin in raw egg white makes biotin unavailable but this would lead to a deficiency only if a large percentage of the daily diet consisted of raw egg white. Furthermore, egg yolk is very high in biotin so that using whole eggs should not diminish our biotin intake at all.

Those who have lived all their lives on conventional food are likely to have a fair amount of metabolic wastes and toxins stored in the body. This will be released by a raw-food diet and can temporarily overload the organs of elimination to cause skin problems, headaches, weakness and other discomfort. Therefore, it is advisable to move only very gradually towards a raw-food diet or to have short cleansing periods on raw foods while also stimulating the organs of elimination.

The basis of the recommended raw-food diet is fresh vegetable juice as well as sprouted and fermented food. Sprouted seeds may serve as the main part of a vegetable salad. Beetroot is excellent and may be finely grated into the salad together with carrot, turnip, sweet potato or pumpkin. Tomato and grated cucumber may be used for flavoring together with a salad dressing of extra virgin olive oil, lemon juice, herbs and spices. Instead of lemon juice you may use cider vinegar, ascorbic acid or rose-hip powder. Add lecithin as an emulsifier, shake well in a jar and keep refrigerated. Almonds, nuts and sunflower seeds improve by starting the sprouting process, otherwise eat them soaked and possibly blended or, better still, fermented as nut and seed cheese.

A main objective of this raw food diet is to maximize the intake of unheated fats and oils rich in the fat-digesting enzyme lipase. Lipase deficiency and other disturbances of the fat metabolism appear to be at the heart of most chronic degenerative diseases. Therefore, make an effort to obtain a wide range of unheated oils and fats, such as extra virgin olive oil, (cold-pressed) fish oils, nut butter and seed cheese, avocado, butter, cream, egg yolk, as well as the fat in raw (minced) meat. Unfortunately, health authorities make it very difficult in many countries to obtain unheated milk products. Also commercial coconut oil (even virgin grade) has commonly been heated. Therefore, it is best to make your own coconut milk by pressing coconut meat through a juice extractor. Keep all fats and oils refrigerated.

While I do not recommend eating commercial eggs even if well cooked (e.g. to kill Salmonella which is common in factory-farming), eggs definitely should only be ingested raw if they are fresh and free-range or organic. Swallowing an egg with yolk and white intact can cause indigestion in individuals with a weak digestive system. A raw egg (just like all other fats and oils) is much easier to digest if it is well mixed with other food or drink. Alternatively you may beat the white and then mix the yolk back into it. You can easily detect how fresh an egg is by immersing it in water. If it lies flat on the bottom, it is very fresh. The older it is, the more will the blunt end rise. If it stands on its tip, it is rather old but may still be used; if it floats up it is rotten.

Those with blood group O generally feel better or healthier with flesh food in their diet. You may marinate fish or other seafood and even liver and other meat, best minced (see Recipes). This destroys parasites and makes raw flesh food quite safe to eat. You may also use raw minced meat, suitably flavoured with grated or chopped onion, ginger, tomato or radish, and with some lime or lemon juice, or blend diced chicken or turkey. You may then flavor and drink it as a broth (see Recipes).

Use only organic or otherwise safe meat from a reliable source. Never use meat from a feedlot. Also pork is generally not safe. For genuinely free-range, grass-fed beef, bison and ostrich in the U.S. see www.mercola.com. In other countries, such as Australia, just ask a butcher for meat from grass-fed beef. Lamb is commonly grass-fed. According to the Australian Department of Primary Industries freezing meat for about 10 days at minus 8°C or colder will kill any tapeworm cysts.

As a further precaution you may periodically use an herbal anti-parasite program, and possibly an electronic blood purifier. I believe that with these precautions raw meat is safe and healthy, while I regard the habitual use of cooked meat as more or less unhealthy, partly because of its lack of enzymes, and also because of the formation of carcinogenic chemicals when heated above the boiling point. For further ideas on eating meat raw, and links to related sites see www.rawpaleodiet.org.

If you have no problems with mucus, such as occasional colds, blocked or running nose, or respiratory problems, you may use fermented goat’s milk or raw cows’ milk as yogurt, sour milk, cheese or cottage cheese. However, be careful with commercial fermented foods, such as yogurt, sauerkraut or marinated fish. Rice bread or flat bread – preferably made from sprouted rice or otherwise made by just soaking and blending the grains and possibly adding a sourdough starter – is suitable as a staple food. It solidifies to crunchy flat bread at low temperatures, best by exposure to the sun. In addition, sprouted rice may be blended with water or fermented milk and possibly banana as the basis of a meal; see the recipe section for further details.

The most problematic food group is fruit. While meat is ‘grounding’, fruit is sensitizing. For insensitive individuals, especially with raised blood pressure, it is beneficial to have plenty of fruit, often instead of a meal. Especially good are acid fruit, such as oranges or pineapple. Sensitive individuals, however, feel best with either neutralized fruit or only a small amount of sub-acid fruit between meals. Insensitive individuals may use fruit as their main source of energy while those more sensitive may use rice baked at a low temperature and sprouted seeds instead.

Bananas are a good bulk food for most individuals on a raw food diet. Sensitive individuals may eat them in the early stages of ripening or use mainly small or non-sweet varieties. They go well for breakfast as part of the linseed-yogurt recipe.

On this raw-food diet there is no need to be concerned with variety or trying to have different foods for successive meals. A sprout salad contains all the required nutrients for health and healing; most individuals are happy to have the same basic salad for all meals with only minor variations depending on what is available. The only precondition seems to be that you have largely overcome the addiction to cooked food by learning to make tasty salads. In cold weather you may flavor a fresh vegetable juice with spices, carefully heat to just below 45ºC or 120º F and drink as a broth.

Most ‘raw foodists’ will be content to have about 90% of their food raw and be free to have some cooked food when eating out and at parties. Even tahini (ground, roasted sesame seed paste) and kelp powder (commonly used with raw-food diets) are in fact cooked or heated. Except for food to which you may have been addicted, try to let your body, your intuition or instinct decide your food selection and meal composition. It is obviously much easier for someone of the vegetarian body type to adopt a long-term raw food diet then for someone with a non-vegetarian body type or blood group O.

Source:Health-science-spirit

Restrict food that commonly has a negative influence on our health and especially if you are already in poor health. You must decide for yourself how strict you want to be and how much willpower you can muster to remain on the high-quality diet.

If you have cravings for a restricted food, it is better to give yourself a reward from time to time and eat some of it at set and well-spaced-out occasions rather than to snack on it daily or give up the whole diet because it is too difficult. Generally, the more severe your condition, the more strict you should try to be. Some restricted food may be harmless or even beneficial after you have sufficiently recovered.

Initially avoid the following foods and later minimize them:

· Wheat products and gluten-enriched items, commercial breakfast cereals

· Cow’s milk products (except butter) and foods with added lactose

· Margarine, shortenings and commercial polyunsaturated oils, especially canola oil

· Sugar and other sweeteners, definitely all artificial sweeteners as in ‘diet foods’

· Pickled and smoked food and generally highly processed food with added unbiological chemicals

· Food that has been irradiated or genetically engineered

· Food cooked in a microwave oven or otherwise heated to more than boiling temperature.

However, even in this strongly restricted group, items may vary greatly in their effect on our health. Wheat grass does not in this sense count as a wheat product, and wheat-germ oil is generally beneficial except for those who are allergic to wheat. Wheat germ itself has some positive aspects, but its disadvantages are its high gluten content, strong enzyme inhibition and the frequent rancidity of commercial products stored without refrigeration.

Sprouted wheat is a more beneficial product than cooked whole wheat, and flour products are less beneficial than whole wheat. Whole meal sourdough bread may be beneficial for those not allergic to wheat, while white bread and cakes are devoid of vitamins and minerals and commonly contain added chemicals. However, whole grain products sometimes can cause sensitivity reactions while the corresponding refined foods may be tolerated.

The least harmful cow’s milk products are sour cream, cottage cheese and cheese made by natural fermentation, clabber milk or sour milk made from fresh raw milk, acidophilus milk and unflavored yogurt made from whole milk only, and finally butter, best butter made from sour cream. These should all remain unheated after production and before ingestion and be made from organic or otherwise unchemicalized milk.

Some of these products have various beneficial aspects while their negative aspects are the widespread incidence of cow’s milk allergy, as well as their contents of lactose, casein and saturated fat. However, even butter is better than processed cheese, pasteurized milk and the many low-fat products with their high content of mucus-forming lactose. The most harmful milk products are generally skim-milk powder and long-life milk. Another potentially harmful aspect of fatty milk products is their high estrogen content, which may act as a growth promoter for some female cancers.

In regard to fat, butter is preferable to hydrogenated and chemicalized margarine and vegetable shortening. Avoid canola oil, it may have potentially harmful ingredients. Cold-pressed oils are preferable to conventional polyunsaturated oils, and those in plastic bottles are the worst. Sensitive oils such as food-grade linseed oil should be extracted under nitrogen and kept in cold storage without exposure to light; otherwise they are likely to be harmful. The only really healthy way of obtaining polyunsaturated oils is by eating oily seeds.

In terms of health there is not much difference whether white, brown or raw sugar is used, and even honey can cause problems. Therefore, use sweeteners only on rare, special occasions and in small amounts. Artificial sweeteners are even worse. The least harmful sweeteners are barley sugar or maltose, raw honey and soaked and ground dates. Totally avoid artificial sweeteners, especially aspartame or nutrasweet.

With children – or even adults with cravings for sweets – a compromise agreement may be reached to abstain from sweets on all but one day of the week when they can eat as many sweets as they like. They may gradually be steered away from commercial sweets to eat unsulfured dried fruit.

The only acceptable breakfast cereals are those without added sugar and preferably low in gluten. Bran can have some benefit as a laxative but it reduces the absorption of minerals and I do not recommend it, ground linseed is preferable.

Pickled and smoked foods contain aging proteins that may trigger migraines, allergies and neurological problems. Smoked food also contains carcinogens. Read the labels and avoid food with added chemicals except if these are vitamins, minerals or carotene. Some products, such as bread, are not required to have all chemicals listed. Tinned food is unhealthy because it is precooked and may also contain lead from the soldering and other metals from the container, especially if the content is slightly acid.

Excitotoxins are taste or flavor enhancers that release glutamate and other brain-active amino acids such as aspartate and cysteine. The best-known example is MSG or mono-sodium glutamate. High blood levels can cross the normally protective blood-brain barrier and can cause brain cells to die.

Excitory amino acids cause problems mainly when they are used either in high concentrations or in free form while bound as in most natural foods they are slowly released and therefore harmless. Most processed foods contain excitotoxins, especially any kind of commercial taste or flavor enhancers, such as caseinate, hydrolyzed vegetable protein, soy protein extract, yeast extract or beef stock. These may just be labeled as natural flavoring and are especially high in commercial soups, sauces and gravies.

The following foods should be used with caution: non-wheat gluten grains (barley, oats and rye), peanut products, yeast products, flesh foods, salted food, frozen vegetables, dried fruit and fruit juices, chemically sprayed fruit and vegetables; also soy products except if they have been traditionally fermented as for instance Miso.

There are many anti-nutrients in soy products, especially inhibitors of protein-digesting enzymes, phytates and substances that agglutinate or clump the blood. Commercial soymilk either has been highly heated to produce soy-protein extract with denatured proteins or it is made of whole soybeans and then is full of these anti-nutrients. Increasingly the beans may also have been genetically changed with unknown consequences.

The non-wheat gluten grains can cause problems to those allergic to wheat or gluten, especially oats with a rather high gluten content. Rye sourdough bread is generally good, however, many varieties of rye bread have added wheat disguised as bread-making flour.

Yeast products, such as bread, wine and beer, can aggravate fungal problems, such as Candida infestations that are frequently chronic with degenerative diseases. In addition, yeast-baked bread has a lower availability of minerals than sourdough bread, while modern fast-baking processes are even worse and keep the minerals tightly bound to phytic acid and unavailable for absorption.

Peanuts contain a long-chain fatty acid that is beneficial for arthritis but may contribute to the development of atherosclerosis. Poorly stored peanuts can develop a toxic mold that may also infest peanut butter. Remove molds by discarding the skins and thoroughly wash or soak the peanuts before eating. Roasted peanuts, like all roasted nuts and oily seeds, contain harmful oxidized oil, which is also present in peanut butter. Peanut butter without oil on top is usually hydrogenated – avoid it. Some health shops can make healthier peanut butter from raw peanuts.

Cooked flesh foods should be used sparingly. Eating cooked meat requires that an individual have strong digestive powers, good muscle activity to properly metabolize it, healthy kidneys to discharge the high level of residues and good bowel activity to avoid harmful putrefaction. Furthermore, it is difficult to obtain chemical-free meat, and it is not good to eat meat from unhealthy animals. Factory-reared animals, such as in feedlots or battery hens, would fall into this category.

Processed meat is even more chemically contaminated and best avoided; also meat with a deep red color may have added nitrates and nitrites. Individuals with blood group 0 are best suited to include meat in their diet (see Raw Food Diet), those with blood group A are often better on a vegetarian diet.

Predatory fish such as tuna but also shellfish are often high in accumulated pesticides and mercury and not recommended for habitual eating. While sardines are safer, they have the disadvantage of being tinned. The best choice is fresh or frozen non-predatory deep-sea fish or other seafood from unpolluted coastal areas. For more detailed advice on pollutants in fish of different species and from various locations see the website of the Environmental Working Group at www.ewg.org.

For most degenerative diseases and especially with cancer and raised blood pressure a diet high in potassium and low in sodium is required; therefore, food should not be salted. The absence of iodized salt may cause thyroid problems that can be avoided by using additional kelp. However, in some conditions, when the adrenal glands are weak, and also with cystic fibrosis, glaucoma and low blood pressure, additional salt is advisable, also for individuals with dehydration, diarrhea or excessive sweating.

By far the best source of salt is seawater added directly to the food. You may even evaporate seawater in flat trays exposed to the sun to make genuine whole sea salt. This has about ten times more magnesium and trace minerals than a greatly advertised brand of sea-salt. Macrobiotic sea-salt appears to have retained all the minerals that are in seawater.

Commercial unrefined sea salt has been crystallized out in fractions and contains very little of the trace minerals originally in seawater. Highest in magnesium and trace minerals is the brine out of which the sea salt has been crystallized. It is sometimes available in liquid form as ‘sea-minerals’ and highly recommended as a mineral supplement. However, technical magnesium chloride, commonly derived from seawater, may be used instead.

Commercially frozen vegetables are pre-cooked and contain sulfites or other preservatives, as do most fruit juices and dried fruit, which also tend to upset the blood-sugar regulation. Dried fruit without added preservatives tend to have molds. Preferably soak dried fruit or frozen vegetables and discard the water to minimize preservatives or molds

Potatoes contain the toxic alkaloid solanine in any greened parts. Arthritis often improves when avoiding nightshade vegetables. Healthiest are non-greened potato peels and fresh, raw potato juice. Also avoid any green tomato pulp or skin and preferably use red instead of green capsicum (although the latter is not as harmful as green potatoes or tomatoes).

Tea and coffee have some benefits but become a problem if used in an addictive way. The same applies to alcohol. it can be beneficial as red wine, except for the commonly added sulfur preservatives which may trigger breathing problems in susceptible individuals. In this case try to obtain wine without preservatives. Also some traditionally brewed forms of beer can be beneficial as well as some herbal liqueurs to stimulate the digestion. However, in general it will be better to minimize alcohol intake and to test any preferred brands for food sensitivity. Any allergy is commonly against a raw material or additive rather against the alcohol itself.

In most cities there are now outlets for organically grown fruit and vegetables while in rural areas you may grow your own. Finally, make an attempt to select food according to your metabolic or blood type as explained in METABOLISM AND METABOLIC TYPES.

Source:Health-science-spirit

This is a low-allergy diet based on freshly pressed vegetable juices, sprouted seeds, fermented and purple food, legumes, non-gluten grains and a high intake of raw food. It is most important to eat proteins, fats and oils predominantly raw, while vegetables may be cooked in addition to using them juiced and as salads.

Often use colored root vegetables. If you cannot chew very well, grate them very fine or even puree them. Examples of suitable roots are red beet, carrot, turnip and sweet potato; you may also use pumpkin. Tomato, cucumber and celery may be added for flavoring.

As a salad dressing you may use olive oil, lemon juice, herbs and spices. For example, shake equal parts of olive oil and lemon juice in a jar, 1 teaspoon of lecithin, a pinch of cayenne and some marjoram or mixed herbs. You may also blend into it some unsprayed lemon or orange skin or a whole lemon. Keep refrigerated and shake before using. A small amount of cider vinegar may be used if lemon juice is not available.

Use only a minimum of commercial leaf vegetables and cabbage as they may have a high exposure to toxic sprays. Instead of commercial greens, you may use sunflower and buckwheat lettuce grown in seed boxes. You may also try a small amount of very young wheat grass cut finely into a salad. If you have chewing difficulties, or vegetable salads do not agree with you for some other reasons, then make an effort to have plenty of fresh vegetable juices produced with a non-centrifugal juicer.

Before cooking legumes or whole grains soak them overnight or even longer to start the germination process. Then the enzyme phytase can start converting phytates into inositol and liberating minerals that are otherwise not available when cooking without prior soaking. Soaking and vigorously rinsing the seeds before cooking also reduces any pesticide residues and myco-toxins from fungal contamination. Use mainly non-gluten grains, such as rice, millet and buckwheat, and in addition also sago and tapioca. Corn is fine after allergy testing. However, generally and in particular for individuals with blood group 0, I recommend to use mainly vegetables rather than grains as the cooked part of their diet.

Pre-soaked legumes need cooking only for a few minutes, as they are already soft; the exception is soybeans, which are better cooked for two hours. If cooked legumes cause wind, next time discard the water used for soaking as well as the cooking water. The cooking water for soybeans may be changed several times to avoid or reduce wind.

Lentils are recommended as a cooked addition to a meal and may be combined with rice. For sugar-sensitive individuals it is good to have legumes with breakfast to slow the absorption of glucose from the same and even the following meal. Fenugreek is even more effective in this regard; preferably use also the water in which it has been soaked. It is not necessary to cook legumes in order to slow the absorption of glucose; even more effective are partly sprouted legumes.

A breakfast based on ground linseed, seed yogurt or coconut cream and bananas is suitable for most individuals, for details see Linseed-Yogurt in Recipes. For individuals with blood sugar problems it is preferable to eat sweet vegetables – for example, carrot, pumpkin, turnip and sweet potato – raw instead of cooked. If you cook them, do so cautiously together with legumes or flesh food.

Cooked flesh foods should be eaten with restriction. The best flesh foods are (organic) liver and deep-sea fish of non-predatory species or seafood from uncontaminated coastal regions. Farmed fish commonly has high levels of pollution and low levels of omega-3 fatty acids, and is not recommended. Chicken or other fowl should preferably be home grown, organic or otherwise free of chemicals. Beef broth is strengthening with muscle weakness and general debility. I now believe that the only healthy meat is raw mince from chemical-free animals, for details see the Raw Food Diet.

Eggs should be genuinely free-range or organic and not fed any commercial pellets. Fresh, raw egg yolk is a health food that improves vitality and the immune functions. It may be used as part of a salad dressing. It does not increase but rather prevents the risk of heart disease. Alternatively eat egg soft-boiled or coddled. In view of the high incidence of egg allergy and if you are a regular egg eater, I recommend that you test yourself for egg allergy once a year after a period of one or more weeks of abstention.

The best milk products are yogurt, cottage cheese and cheese made of goat’s milk. Raw goat’s milk may also be used as sour milk or clabber milk. If not sensitive to it, these products may also be all right if made from fresh, raw, organic cows’ milk. However, avoid milk products if you have catarrh or other mucus problems.

Almonds are excellent; nuts are more difficult to digest and should be used with caution. All oily seeds are easier to digest if soaked overnight. Peanuts may be vigorously washed and rinsed to reduce any fungal contamination. Nuts and other oily seeds may be used as pastes or nut butters. Tahini or sesame seed paste is good. Unfortunately the seeds are commonly roasted before grinding – this also applies to commercial peanut butter. However sesame oil is more resistant to oxidation damage than other oils. Tahini may be diluted with olive oil for food flavoring.

I regard extra virgin olive oil as the best oil or fat for everyday use. Sesame and almond oil are also good but generally much more expensive. Select oils with a dark color and strong flavor. ‘Fine, light’ oil has usually been highly heated during refining and lacks valuable cofactors. Even cold-pressed oils may have been heated during refining, the more so the lighter they are. High-quality linseed oil is beneficial for many conditions but needs extra care to keep it from getting rancid; you may store it in the freezer, generally it is better to use freshly ground linseed.

Coconut oil, on the other hand, is least prone to rancidity and appears to provide good energy and body heat without causing undue weight gain. If you have access to fresh coconuts, you may find that ingesting the flesh often causes stinking wind, with or without additional indigestion. Pieces of coconut flesh are difficult to digest and are then fermented in the large intestines. This releases smelly short-chain fatty acids. You can avoid this by pressing the coconut flesh through a juice extractor. Alternatively, blend the coconut flesh for a minute or two with a cupful of warm water and then press it through a strainer. Refrigerate liquid and residue and add them in small to moderate amounts to meals or use with other foods or on their own.

Fruits need to be used with care. Commercial fruits and tomatoes are exposed to more toxic sprays than any other food, and their high sugar and acid content often cause problems for sensitive individuals. Minimize the use of sprayed fruit that are eaten with skins, such as berries. You may reduce spray residues somewhat by soaking fruit in warm soapy water and scrubbing hard-skinned fruit such as apples. Afterwards rinse well. Fruit such as apples or pears may also be peeled. Also the core of sprayed apples and pears tends to have higher pesticide content than the flesh.

Preferably slow down the absorption of sugars from fruits by combining them with suitable proteins and fats as suggested in Recipes for Smoothie and Spirulina-Pollen-Linseed Mix, or just adding some (coconut) cream to a fruit salad.

Individuals with a sensitive skin or low blood pressure are better off using only a minimum of fruit unless they neutralize any fruit acids. Some types of fruit, such as bananas, papaws or pears, are best eaten when they just start ripening and are less sweet. Overripe fruit are usually not well tolerated; apples generally cause few problems, and avocados are usually fine.

Individuals with insensitive skin and raised blood pressure, on the other hand, do well with fruit and may often have just fruit instead of a regular meal, especially for breakfast. Most beneficial for them are acid fruit, such as acid berries, grapefruit, acidic oranges and pineapples.

Individuals in a very weak or debilitated condition may not be able to eat raw vegetables. In such instances use mainly cooked rice or other non-gluten grains with steamed vegetables and as much freshly pressed vegetable juice as can comfortably be consumed. This diet may also be used for those who temporarily become oversensitive to a wide range of food items or who want to maintain a stable basic diet while testing for food allergies or other negative reactions. If brown rice causes reactions then try white rice or sago.

Source:Health-science-spirit

Diets for health improvement are rather different from slimming diets that do not always improve the health of the dieter. However, on a health diet weight loss can be expected, if overweight, in addition to an improvement in health.

As a general rule, the more you follow a diet that is ideally suited for you, the better will be your health. The diets recommended in this chapter have been shown to be effective but you may need to experiment to find individual variations that best suit your own constitution and health problems. Your long-term diet, together with mental attitude and life-style, will decide your health in future years; therefore choose wisely.

If you are on a conventional diet at present, you may change gradually onto the high-quality diet, a process that could take years, especially if you have to take along a reluctant family. Others may rapidly adopt a raw-food diet, especially if confronted with an advanced degenerative disease. However, everyone can live temporarily on raw food as a cleansing measure.

If you are unusually sensitive to raw food diets and develop digestive problems, you may eat cooked brown rice exclusively for several days or weeks as a mild cleansing diet. If even brown rice causes problems, try Basmati or white rice. Use only olive oil and possibly a small amount of salt, herbs, spices or vegetables for flavoring. Strictly observe how you feel as you re-introduce other foods.

You need not be afraid that you may never eat your favorite food again. The long-term impact on our health comes from what we eat daily, not from occasional transgressions. When you eat out you may eat what is available; if it does not agree with you, you will know better the next time. Often our body becomes temporarily hypersensitive to foods that we have habitually eaten before. Then our reflexes were dulled, but now the body lets us know what is good or bad for us. Try to listen to it and become friends with your body.

Source:Health-science-spirit