HIGH-QUALITY DIET
HIGH-QUALITY DIET
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
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