Why Eat Right? Most modern diseases have their origins in the foods we eat (and don’t eat), in our polluted environments, and in the polluted waters we drink. Over 95% of Americans have a “leaky gut”, meaning that their digestive tract is inflamed and digestion is seriously impaired. Friendly bacteria, which manufacture many of our vitamins and brain chemicals as well as digest our foods, cannot survive in an unhealthy intestine thus causing overgrowth of Candida Albicans fungus as well as all types of degenerative diseases. The xenoestrogens in our foods, meats, plastics, household chemicals etc. can cause hormonal imbalances putting further stress on the immune system. Degenerative diseases such as cancers, ADD & autism, Alzheimers, heart diseases etc. are the result.
Food Combining Rules for Optimal Health:
- For breakfast have a high protein meal such as eggs or meat with vegetables. For lunch, it is also important to have protein and vegetables. Avoid eating protein after 2pm. For the dinner meal have carbohydrates (whole grains) and vegetables.
- Eat fruits alone or on an empty stomach (at least ½ hour before a meal). Apples are the only exception to this rule and can be eaten any time. Never eat fruits with vegetables. Never eat acid fruit with cereal. Apples and brown rice go with anything!
- Eat proteins with green vegetables. Do not eat proteins with carbohydrates (grains) or starchy vegetables (potatoes, winter squash etc.). This includes bread unless the bread is sprouted whole grain and not processed. Never have milk and meat at the same meal. Milk and meat require two different digestive enzymes. If eaten together, the meat will not digest properly. It will ferment and cause increased fungus as well as other digestive problems. For example, spaghetti and meatballs at the same meal is not allowed.
- Eat carbohydrates with green or starchy vegetables. Both raw and cooked vegetables should be eaten at meal time.
- Do not cook in aluminum pots, pans or foils. Do not drink beverages from aluminum cans.
- Avoid processed foods, sugar products and fried or greasy foods.
Normal Meal “Plate”:
1/3 cooked vegetables
1/3 raw vegetables (including 2 heaping tbs. of cultured vegetables)
1/3 either a protein or a whole grain (not both—brown rice is the exception)
2 tsp. of good oil
Fats and Oils:
We recommend that people use good oils daily. Avoid Canola and Corn oils. Take a fish oil supplement and use about 2 tsp. of an extra virgin, cold-pressed olive oil per meal. Do not fry foods in oils; use coconut oil, butter, ghee or water to stir fry. Fried fats are carcinogenic. Make certain you get plenty of fatty acids. Pumpkin seed oil, castor oil, safflower oil, sunflower seed oil, borage oil, evening primrose oil and olive oil are best. Raw butter is much, much better than pasteurized. Raw butter binds to the “bad” fats in the tissues and pulls them out. Use a variety of oils with each meal (2-3 different oils are best).
Things You Should Consider Eating:
- Uncooked, homemade sauerkraut is wonderful as are cultured vegetables (see “Making Cultured Vegetables”). Both are full of friendly bacteria. Eat ¼ cup per meal.
- Non-sweetened kefir is a wonderful food. Try making it at home; it is easy to make, delicious and very, very healthful as it is teeming with friendly bacteria. Do not have milk products with protein meals—these are best as snacks.
- Lots of green vegetables—raw or slightly steamed.
- Take a digestive enzyme (i.e., Digestive Enzyme™ or Enzymes™ by Kroeger Herb Products) and a probiotic (i.e., Taurin Dophilus™ also KHP) with every meal. This is particularly important for people over 50 years of age.
- Don’t forget to have several good oils with every meal.
- Bless your food before eating.
Avoid:
- Sugars and milled grain products—whole, sprouted grains are good. The best grains are amaranth, millet and quinoa as they are gluten-free. Brown rice is also good. Soak all grains overnight (at least 8 hours) before cooking them. This gets rid of the phytic acid making them much more digestible.
- Non-organically grown as well as processed foods. The pesticides, herbicides and preservatives are designed to kill off all bacteria—including the friendly types that your body needs. Use only organic meats and dairy products.
- Unfermented soy products (like tofu). Soy is indigestible unless it is fermented. Soy sauce, miso and tempeh are easily digestible foods.
- Antibiotics except when absolutely necessary, because they kill off all friendly bacteria. If you must take them be sure to complete an intensive, rebuilding process of your intestinal flora.
- Chlorinated drinking water.
- Pasteurized dairy products. They are largely indigestible, cause mucous conditions and the hormones and antibiotics in the feeds are dangerous to your health.
- All sodas and sugary drinks including those sweetened with high-fructose corn syrup or artificial sweeteners.
Do Your Best:
While a good diet is desirable to maintain your good health, it is probably a necessity for those who are suffering from degenerative diseases. The more we stick to a diet that is suitable for our health requirements, the faster we will regain our good health but as human beings in a fast-paced world, there will be times that we will deviate from the diet. Please, let us do so cheerfully without condemning ourselves. Let us bless all the food that crosses our lips with the intention that it will nourish our bodies and provide us with the energy we need to function.
How to Make Your Own Natural Sauerkraut:
Buy a firm head of green cabbage and chop it up in a food processor. Add 2 teaspoons sea salt for every quart of chopped cabbage. (At this point consider adding a vegetable culturing powder so that the correct bacteria are grown. If you don’t add a good bacteria, there is a small chance that the batch of sauerkraut will be inedible.) Clean a glass jar or stone crock with hot water to kill all lingering bacteria. Pack cabbage mixture into the container. Weight down with a clean cotton cloth, a plate, and a heavy weight. Skim off the scum daily as it occurs. Keep at room temperature. A slower fermentation with a 60 to 68 degree temperature will make the sauerkraut better. After 2-3 weeks the sauerkraut is done.
How to Make Your Own Cultured Vegetables:
See our “Making Cultured Vegetables”
How to Make Your Own Kefir:
See our “Make Your Own Kefir”
