Changes

18.1. Prologue

18.1. Prologue

18.2. Necessity Of Different Approaches To Nutritional Science 18.3. Understanding The Role Of Foods In Nutrition

18.2. Necessity Of Different Approaches To Nutritional Science  

 

18.3. Understanding The Role Of Foods In Nutrition

18.4. Edibility Of Foods

18.4. Edibility Of Foods

18.5. Other Food Qualities

18.5. Other Food Qualities

18.6. Summary Of Criteria Relative To Goodness 18.7. Ratings Of Generally Available Foods

18.6. Summary Of Criteria Relative To Goodness  

 

18.7. Ratings Of Generally Available Foods

18.8. Questions & Answers

18.8. Questions & Answers

Article #1: Are We Vegetarians Or Fruitarians? Article #2: Research Yields Bombshell Of A Surprise! Article #3: Are We Meat Eaters?

Article #1: Are We Vegetarians Or Fruitarians?  

 

Article #2: Research Yields Bombshell Of A Surprise!  

 

Article #3: Are We Meat Eaters?

 

Article #4: Are We Milk Drinkers?  

Article #4: Are We Milk Drinkers? Article #5: Are We Grain Eaters?

Article #5: Are We Grain Eaters?

== Prologue ==

== Prologue ==

The next two lessons are complementary in that both endeavor to establish, beyond refutation or doubt, all the particulars of human dietetic character. Once you’re aware of correct dietary fare you’ll be able to render one of the greatest services possible in America today! You’ll be able to teach your clients how to eat for health rather than for disease, suffering and early death, that is now so commonplace in America.

The next two lessons are complementary in that both endeavor to establish, beyond refutation or doubt, all the particulars of human dietetic character. Once you’re aware of correct dietary fare you’ll be able to render one of the greatest services possible in America today! You’ll be able to teach your clients how to eat for health rather than for disease, suffering and early death, that is now so commonplace in America.

Be forewarned that many people are difficult to persuade. They will not believe you against all the dead weight of habituation and wrong practices. But our natural dietary is not a matter of belief. It is a matter of knowledge—of being armed with the truth about our dietary character. This lesson and the next will yield many nuggets with which you can arm yourself.

Be forewarned that many people are difficult to persuade. They will not believe you against all the dead weight of habituation and wrong practices. But our natural dietary is not a matter of belief. It is a matter of knowledge—of being armed with the truth about our dietary character. This lesson and the next will yield many nuggets with which you can arm yourself.

18.2. Necessity Of Different Approaches To Nutritional Science

=== Necessity Of Different Approaches To Nutritional Science ===

 

These classes in nutritional science will approach the subject from many interesting as- pects. The aim is to make you an expert in matters of nutrition. This involves a great depth of understanding as well as knowledge. This lesson will endeavor to supply both understanding and knowledge.

These classes in nutritional science will approach the subject from many interesting as- pects. The aim is to make you an expert in matters of nutrition. This involves a great depth of understanding as well as knowledge. This lesson will endeavor to supply both understanding and knowledge.

18.3. Understanding The Role Of Foods In Nutrition

=== Understanding The Role Of Foods In Nutrition ===

 

In understanding the role foods play in the nutritive processes we must establish criteria for the efficiency with which we can handle different types of foods and the needs they meet. To simplify your understanding of the value different foods have, we have signed numerical ratings to the various food properties, mastering an understanding of the prop- erties of foods that make them proper raw materials for our bodies we so easily gain the knowledge we need for nutritional expertise.

In understanding the role foods play in the nutritive processes we must establish criteria for the efficiency with which we can handle different types of foods and the needs they meet. To simplify your understanding of the value different foods have, we have signed numerical ratings to the various food properties, mastering an understanding of the prop- erties of foods that make them proper raw materials for our bodies we so easily gain the knowledge we need for nutritional expertise.

quite literally, perfect foods. The criteria which foods must meet to be beneficial in hu- man dietary include the food’s edibility, aesthetic and physiological conditions, and nu- tritive factors.

quite literally, perfect foods. The criteria which foods must meet to be beneficial in hu- man dietary include the food’s edibility, aesthetic and physiological conditions, and nu- tritive factors.

18.4. Edibility Of Foods

== Edibility Of Foods ==

 

 

 

Foods that contain antivital or harmful factors will be rated according to our body’s ability to deal with these factors. These factors merit minus ratings on the charts. Obvi- ously, we eat for nutriment and not for poisons. The degree of toxicity is thus rated.

Foods that contain antivital or harmful factors will be rated according to our body’s ability to deal with these factors. These factors merit minus ratings on the charts. Obvi- ously, we eat for nutriment and not for poisons. The degree of toxicity is thus rated.

18.4.2 Aesthetic Considerations

=== Aesthetic Considerations ===

 

Any food must be relished by the unperverted palate in its natural, raw or living state just as Nature delivers it to us. In Nature we were developed on and thus adapted to a totally living food diet. It is imperative that we observe our adaptations. While we will consider some foods in a cooked state as notated on the listings, the rating reflects the lower nutritive values of cooked foods accordingly.

Any food must be relished by the unperverted palate in its natural, raw or living state just as Nature delivers it to us. In Nature we were developed on and thus adapted to a totally living food diet. It is imperative that we observe our adaptations. While we will consider some foods in a cooked state as notated on the listings, the rating reflects the lower nutritive values of cooked foods accordingly.

Delectability of food is also a good guide to its value in human nutrition. We must be able to eat our fill of any single food—to make a meal of the item in and of itself for its own sake—if it is to be considered a proper food in our dietary. Palatability or deli- ciousness is a very valid guide to a food’s fitness. Foods should be a gustatory delight. We call this quality “taste appeal.”

Delectability of food is also a good guide to its value in human nutrition. We must be able to eat our fill of any single food—to make a meal of the item in and of itself for its own sake—if it is to be considered a proper food in our dietary. Palatability or deli- ciousness is a very valid guide to a food’s fitness. Foods should be a gustatory delight. We call this quality “taste appeal.”

18.4.3 Physiological Considerations

=== Physiological Considerations ===

 

In considering the physiological aspects of food digestion, we must consider two factors: the ease and efficiency of digestion. Ease of digestion refers to the ease with which the body handles a given food without pathogenic factors setting in. Efficiency of digestion means how well the body system obtains its needs from a given food relative to the energy it must expend to obtain its needs. For example, the body easily processes vegetables but does not efficiently make use of their nutritive content.

In considering the physiological aspects of food digestion, we must consider two factors: the ease and efficiency of digestion. Ease of digestion refers to the ease with which the body handles a given food without pathogenic factors setting in. Efficiency of digestion means how well the body system obtains its needs from a given food relative to the energy it must expend to obtain its needs. For example, the body easily processes vegetables but does not efficiently make use of their nutritive content.

18.4.4 Nutritional Factors

=== Nutritional Factors ===

 

The nutrient complement of the food is rated according to how well it furnishes our needs, not according only to its amount of nutrients. The nutrient complement we have considered includes all nutrients except fuel values. The nutrients considered, which are proteins, vitamins, mineral salts and essential fatty acids, are given four categories.

The nutrient complement of the food is rated according to how well it furnishes our needs, not according only to its amount of nutrients. The nutrient complement we have considered includes all nutrients except fuel values. The nutrients considered, which are proteins, vitamins, mineral salts and essential fatty acids, are given four categories.

# ProteinAdequacy.Proteinsufficiencyisnotdeterminedonlybywhatthefoodcontains. Rather it is determined by the ability of the body to digest and make use of the food’s protein complement relative to our needs.

# ProteinAdequacy.Proteinsufficiencyisnotdeterminedonlybywhatthefoodcontains. Rather it is determined by the ability of the body to digest and make use of the food’s protein complement relative to our needs.

# Vitamin adequacy of a given food is determined by our body’s ability to assimilate its needs from that food.

# Vitamin adequacy of a given food is determined by our body’s ability to assimilate its needs from that food.

# Mineralsaltsareanothervitalcomponentoffoods.Wehaveratedfoodsforthiscompo- nent based upon each food’s content of usable mineral salts. Minerals in a native or in- organic form, rather than being a nutrient, are antivital or toxic to the body. Most stems, stalks and leaves hold some amount of unprocessed mineralized water. These waters are usually heavy in inorganic calcium, phosphates, potassium, magnesium, and other min- erals. Without plant elaboration we cannot use these minerals. Instead, they contribute heavily to atherosclerosis and ossification.

# Mineralsaltsareanothervitalcomponentoffoods.Wehaveratedfoodsforthiscompo- nent based upon each food’s content of usable mineral salts. Minerals in a native or in- organic form, rather than being a nutrient, are antivital or toxic to the body. Most stems, stalks and leaves hold some amount of unprocessed mineralized water. These waters are usually heavy in inorganic calcium, phosphates, potassium, magnesium, and other min- erals. Without plant elaboration we cannot use these minerals. Instead, they contribute heavily to atherosclerosis and ossification.

# Essential fatty acids are necessary in the nutrient complement of our diet but need not be in every food. Nevertheless we rate each food for its content of these acids. The three most important essential fatty acids are linoleic, linolenic and arachidonic.

# Essential fatty acids are necessary in the nutrient complement of our diet but need not be in every food. Nevertheless we rate each food for its content of these acids. The three most important essential fatty acids are linoleic, linolenic and arachidonic.

# Fuelvalueisperhapsthesinglemostimportantconsiderationofawholesomefood.This is because about 95% of our food intake is utilized for “stoking our furnaces” with the fuel required for the body’s energy. Thus, in this criterion, we are concerned with the net gain of energy from a given food in the quantities we can and would eat of it in a mono meal.  18.5. Other Food Qualities  There are other factors that we could consider in determining suitability of foods in hu- man alimentation. One significant factor is the role of foods in maintaining body pH. Some foods are alkaline-forming (acid-binding) and others are acid-forming in metabo- lism. Acid-forming foods place a heavy burden on the body. Humans require a diet pre- ponderately of foods that are alkaline-forming in their metabolic reaction.  Let’s review the criteria for rating the value of foods. This time we’ll append the rat- ing values for foods based on their usefulness in the human dietary.  Water content of foods, while important, does not enter into rating value. We are not natural water drinkers. Water has a neutral value. Nevertheless, most proper foods pos- sess water sufficient to meet our needs. Nuts, seeds and dried fruits are exceptions to this rule. All meals eaten should consist of such foods as will render them water sufficient. Our water needs are ideally supplied by our diet.  18.6. Summary Of Criteria Relative To Goodness  We have not given any weight to these considerations because the value of a food in the human nutritive processes is not determined by this factor. Because other factors consid- ered herein are congruous to their goodness (alkalinity) or badness (acidity) we have let these other considerations stand.  There are many valuable nutrients in acid-forming foods, particularly in nuts. Con- versely, there are many alkaline-forming foods that are of little use in the human diet. Therefore this criterion is ignored in our deliberations and ratings.  Let’s review the criteria for rating the value of foods. This time we’ll append the rat- ing values for foods based on their usefulness in the human dietary.

# Fuelvalueisperhapsthesinglemostimportantconsiderationofawholesomefood.This is because about 95% of our food intake is utilized for “stoking our furnaces” with the fuel required for the body’s energy. Thus, in this criterion, we are concerned with the net gain of energy from a given food in the quantities we can and would eat of it in a mono meal.

{| class="wikitable"

{| class="wikitable"

|ENTRY NUMBER CONSIDERATION RATING VALUE

|ENTRY NUMBER CONSIDERATION RATING VALUE

10. FUEL VALUE Plus 0 to 40

10. FUEL VALUE Plus 0 to 40

18.7. Ratings Of Generally Available Foods

== Ratings Of Generally Available Foods ==

 

NAME OF FOOD

NAME OF FOOD

0 0 -100 0 40 -10

0 0 -100 0 40 -10

18.8. Questions & Answers

== Questions & Answers ==

 

'''You have given a very low rating to vegetables and even suggest that we limit our intake to about 2 to 5 %. You’ve said before we eat vegetables as insurance or pro- tective foods. If they’re such good protective foods why not make them half of our food intake? If they really protect us, I think they’re good for a bigger share of our dietary intake.'''

You have given a very low rating to vegetables and even suggest that we limit our intake to about 2 to 5 %. You’ve said before we eat vegetables as insurance or pro- tective foods. If they’re such good protective foods why not make them half of our food intake? If they really protect us, I think they’re good for a bigger share of our dietary intake.

Vegetables rate much lower since, in examining the charts, it is obvious that they lack many qualities of prime foods. Many vegetables have some toxic factors. They are not savored as are exquisite fruits. They are not digested with the ease and efficiency of fruits. They furnish us no energy at all in most cases. Some actually use more of our energy to process than we can get from them! I calculate that 90% of our eating should be involved in obtaining fuel values. The other 10% should be in association and would be proteins, fat, and minerals with vitamins and other food factors included. Foods such as vegetables fail to furnish caloric values. Nutrient insurance s all they can possibly furnish. Even in this consideration, we really don’t need them.

Vegetables rate much lower since, in examining the charts, it is obvious that they lack many qualities of prime foods. Many vegetables have some toxic factors. They are not savored as are exquisite fruits. They are not digested with the ease and efficiency of fruits. They furnish us no energy at all in most cases. Some actually use more of our energy to process than we can get from them! I calculate that 90% of our eating should be involved in obtaining fuel values. The other 10% should be in association and would be proteins, fat, and minerals with vitamins and other food factors included. Foods such as vegetables fail to furnish caloric values. Nutrient insurance s all they can possibly furnish. Even in this consideration, we really don’t need them.

You equate protein with vitamins, minerals and fatty acids. Isn’t protein more important than that?

'''You equate protein with vitamins, minerals and fatty acids. Isn’t protein more important than that?'''

Proteins are the building stones of all living beings. They compose some part of every living cell, fruits included. Yet protein is not more important than other food factors that we ingest, neither relatively nor absolutely, infants thrive on mothers milk which is about 1.2% protein. As long as we get that amount of protein with all essential amino acids amply represented, we’re getting as much as we need.

Proteins are the building stones of all living beings. They compose some part of every living cell, fruits included. Yet protein is not more important than other food factors that we ingest, neither relatively nor absolutely, infants thrive on mothers milk which is about 1.2% protein. As long as we get that amount of protein with all essential amino acids amply represented, we’re getting as much as we need.

I don’t think we need as much protein as a growing baby. If we get 1% protein from a diet that averages seven pounds of food a day we’ll be getting 32 grams of protein, though this represents about 50% less than the U.S. RDA, it is still more than a healthy body can make use of. It is wise to point out that the body is capa- ble of meeting about 70% of its protein needs by recycling its own protein wastes. There are thriving pockets of people in the Caribbean who are superb specimens of healthy humans lat have an intake of only 15 to 20 grams of protein daily.

I don’t think we need as much protein as a growing baby. If we get 1% protein from a diet that averages seven pounds of food a day we’ll be getting 32 grams of protein, though this represents about 50% less than the U.S. RDA, it is still more than a healthy body can make use of. It is wise to point out that the body is capa- ble of meeting about 70% of its protein needs by recycling its own protein wastes. There are thriving pockets of people in the Caribbean who are superb specimens of healthy humans lat have an intake of only 15 to 20 grams of protein daily.

What should we do if a client comes to us who is overly thin and on a protein- deficient diet?

'''What should we do if a client comes to us who is overly thin and on a protein deficient diet?'''

In the field of practice, you’ll have many clients that are deficient in many ways, proteins included. One person can have a well rounded diet on a single food and get all he or she needs of every food factor. Another person might subsist on a diet which supplies four or five times our protein needs but, if the diet is cooked or fed to a metabolic cripple, the protein may be largely unavailable. You will not be dealing with deficiencies, per se. In most cases where there are some body re- serves you’ll advise the client to fast as long as indicated and then realiment the client on a diet of proper foods prepared and served in a manner we have taught you to observe. Your clients’ bodies are their sole remedial means. If the conditions for healing and regeneration are established, you must leave them entirely alone. Anything other than this practice will constitute interference. Protein deficiencies are not nearly as likely as other deficiencies and none of these are as likely as tox- emia. Toxemia will be the condition of nearly every client you’ll get.

In the field of practice, you’ll have many clients that are deficient in many ways, proteins included. One person can have a well rounded diet on a single food and get all he or she needs of every food factor. Another person might subsist on a diet which supplies four or five times our protein needs but, if the diet is cooked or fed to a metabolic cripple, the protein may be largely unavailable. You will not be dealing with deficiencies, per se. In most cases where there are some body re- serves you’ll advise the client to fast as long as indicated and then realiment the client on a diet of proper foods prepared and served in a manner we have taught you to observe. Your clients’ bodies are their sole remedial means. If the conditions for healing and regeneration are established, you must leave them entirely alone. Anything other than this practice will constitute interference. Protein deficiencies are not nearly as likely as other deficiencies and none of these are as likely as tox- emia. Toxemia will be the condition of nearly every client you’ll get.

How do you determine which nutritive factors a client is deficient in? If most Americans are sick in some way and malnourished, how would I tell what is wrong or what the deficiency is?

'''How do you determine which nutritive factors a client is deficient in? If most Americans are sick in some way and malnourished, how would I tell what is wrong or what the deficiency is?'''

In view of my previous response I think the question should be declared already answered. But I bid you, as professional health practitioners, not to get into diag- nosing. You don’t have to know, in most cases, the particulars of a client’s defi- ciencies. These deficiencies may actually be the result of chronic toxemia that has lowered the person’s capacity for assimilation and utilization of foods. If the client is thin, start him out on a diet of easily digested fruits, especially melons, oranges, grapes and other succulent fruit fare. A mono diet of a single fruit would be in or- der, or at the very least, mono meals. A simple diet of proper foods will give the body some surcease and enable it to purify itself of its toxic burden and to repair damage and rebuild tissues. Don’t expect instant results or miracles, because it’s of- ten a slow process. The client should take little food while in the eliminative state. When hunger increases, the diet should have its caloric values increased by greater intake or by more concentrated foods such as bananas, figs, dates, or raisins.

In view of my previous response I think the question should be declared already answered. But I bid you, as professional health practitioners, not to get into diagnosing. You don’t have to know, in most cases, the particulars of a client’s deficiencies. These deficiencies may actually be the result of chronic toxemia that has lowered the person’s capacity for assimilation and utilization of foods. If the client is thin, start him out on a diet of easily digested fruits, especially melons, oranges, grapes and other succulent fruit fare. A mono diet of a single fruit would be in order, or at the very least, mono meals. A simple diet of proper foods will give the body some surcease and enable it to purify itself of its toxic burden and to repair damage and rebuild tissues. Don’t expect instant results or miracles, because it’s of- ten a slow process. The client should take little food while in the eliminative state. When hunger increases, the diet should have its caloric values increased by greater intake or by more concentrated foods such as bananas, figs, dates, or raisins.

Should a client have reserves of fat, and most of your clients will be either nor- mal or overweight, induce them to undertake a fast so the body can eject its toxic load with more facility. Then, after an appropriate period of fasting, start feeding them on a small amount of a single fruit and increase that as indicated.

Should a client have reserves of fat, and most of your clients will be either normal or overweight, induce them to undertake a fast so the body can eject its toxic load with more facility. Then, after an appropriate period of fasting, start feeding them on a small amount of a single fruit and increase that as indicated.

You’ll learn more about these methods in our lessons on fasting as a part of nutrition. Further, you’ll learn that your response to all deficiencies, illnesses, and morbid blood and tissues will be much the same. You’ll vary your guidance and establish healthful conditions for your client in accord with his physiological cir- cumstances. The variations will be very few. Just a few patterns will emerge that you can master thoroughly.

You’ll learn more about these methods in our lessons on fasting as a part of nutrition. Further, you’ll learn that your response to all deficiencies, illnesses, and morbid blood and tissues will be much the same. You’ll vary your guidance and establish healthful conditions for your client in accord with his physiological circumstances. The variations will be very few. Just a few patterns will emerge that you can master thoroughly.

You’ve got a great idea about rating foods as you have. But you give some very low ratings to some good things, especially to lettuce and celery, which you praise so much. Below what rating would you refuse to eat a given food?

'''You’ve got a great idea about rating foods as you have. But you give some very low ratings to some good things, especially to lettuce and celery, which you praise so much. Below what rating would you refuse to eat a given food?'''

Keep in mind that this chart is primarily intended to appraise the value of a food in the human diet on its merits when eaten alone. There are some fine complemen- tary foods such as lettuce and celery that may be added to other foods to achieve certain nutritional objectives. For instance, when lettuce and celery are added to an apple meal, the combination supplies needed additional protein and mineral salts. These two vegetables do not interfere significantly in the digestion of many fruits. Ideally, we should eat primarily foods of the highest rating with some secondarily- rated food. A few nuts should be eaten on occasion. The avocado is a fruit of nut-

Keep in mind that this chart is primarily intended to appraise the value of a food in the human diet on its merits when eaten alone. There are some fine complementary foods such as lettuce and celery that may be added to other foods to achieve certain nutritional objectives. For instance, when lettuce and celery are added to an apple meal, the combination supplies needed additional protein and mineral salts. These two vegetables do not interfere significantly in the digestion of many fruits. Ideally, we should eat primarily foods of the highest rating with some secondarily- rated food. A few nuts should be eaten on occasion. The avocado is a fruit of nut-

like consistency that is extraordinarily wholesome. I would say that I would refuse to eat anything rated below 30 and I would not eat higher-rated cooked items. Fur- ther, I would be cautious about eating some highly rated foods that had toxic ma- terials in them. This especially applies to cooked foods where an inorganic mineral complement has been created, and where food derangements have taken place that will give the body digestive problems additional to those encountered in the finest foods.

like consistency that is extraordinarily wholesome. I would say that I would refuse to eat anything rated below 30 and I would not eat higher-rated cooked items. Fur- ther, I would be cautious about eating some highly rated foods that had toxic ma- terials in them. This especially applies to cooked foods where an inorganic mineral complement has been created, and where food derangements have taken place that will give the body digestive problems additional to those encountered in the finest foods.

I’d like to know more about the unprocessed mineralized water in vegetables. Why is this so harmful?

'''I’d like to know more about the unprocessed mineralized water in vegetables. Why is this so harmful?'''

Our bodies cannot use inorganic minerals. The body treats inorganic minerals as poisons and utilizes its energies in trying to expel them. Whether the raw miner- als come from hard water, from fresh leaves, stems and stalks or from the by-prod- ucts of cooking decomposition, the body cannot use them. Instead, they create an eliminative problem. If uneliminated these minerals are likely to combine with fat- ty substances and harden, thus ossifying the brain and clogging arteries and veins. It is said that herbivores are short-lived because of the abundance of inorganic min- erals in their food.

Our bodies cannot use inorganic minerals. The body treats inorganic minerals as poisons and utilizes its energies in trying to expel them. Whether the raw miner- als come from hard water, from fresh leaves, stems and stalks or from the by-prod- ucts of cooking decomposition, the body cannot use them. Instead, they create an eliminative problem. If uneliminated these minerals are likely to combine with fat- ty substances and harden, thus ossifying the brain and clogging arteries and veins. It is said that herbivores are short-lived because of the abundance of inorganic min- erals in their food.

What do you have against spinach to rate it so low? I’d rather eat raw spinach than a cooked potato, which you rate much higher.

'''What do you have against spinach to rate it so low? I’d rather eat raw spinach than a cooked potato, which you rate much higher.'''

Spinach contains oxalic acid and unprocessed raw minerals, like all other leaves. Fruits, on the other hand, have pure water — they are finished products. Oxalic acid cannot be metabolized with any degree of facility by the body. To neu- tralize it, the body draws upon calcium supplies, even calcium from the bones if necessary. Oxalic acid gives a peculiar taste that is readily recognized. I know of no normal palate that can abide it. The calcium of spinach is more than offset by its oxalic acid content. Spinach is not a food you can live on. You’d have a calorie deficit with every meal of it. If a few leaves of it were added to a salad or to some starch, fat or protein meal, there is little to object to.

Spinach contains oxalic acid and unprocessed raw minerals, like all other leaves. Fruits, on the other hand, have pure water — they are finished products. Oxalic acid cannot be metabolized with any degree of facility by the body. To neutralize it, the body draws upon calcium supplies, even calcium from the bones if necessary. Oxalic acid gives a peculiar taste that is readily recognized. I know of no normal palate that can abide it. The calcium of spinach is more than offset by its oxalic acid content. Spinach is not a food you can live on. You’d have a calorie deficit with every meal of it. If a few leaves of it were added to a salad or to some starch, fat or protein meal, there is little to object to.

Dr. William Howard Hay said all diseases are the result of acid-alkaline imbal- ance. Why don’t you tell us which foods are acid-forming and which are acid-bind- ing? Think how important that is if a client is suffering acidosis.

Dr. William Howard Hay said all diseases are the result of acid-alkaline imbalance. Why don’t you tell us which foods are acid-forming and which are acid-binding? Think how important that is if a client is suffering acidosis.

If a client suffered true acidosis he would be dead. Over-acidity is readily cor- rected by fasting or by a simple diet of mono fruit meals. Causes of acid-alkaline imbalance are eating foods that are predominantly acid-forming, notably cereal foods, meats, dairy and poultry products, seafood and even nuts.

If a client suffered true acidosis he would be dead. Over-acidity is readily corrected by fasting or by a simple diet of mono fruit meals. Causes of acid-alkaline imbalance are eating foods that are predominantly acid-forming, notably cereal foods, meats, dairy and poultry products, seafood and even nuts.

Within a day or two of going on a proper diet, the acidotic condition is correct- ed. Celery happens to be a heavily alkaline food that helps a lot. So, too, are figs which are rich in alkaline salts. The worst thing that can happen is to use drugs or antacids. This does not solve the problem. While relief may ensue, the cause, an acid-forming diet, yet remains. Fruits and vegetables quickly establish an alkaline balance.

Within a day or two of going on a proper diet, the acidotic condition is correct- ed. Celery happens to be a heavily alkaline food that helps a lot. So, too, are figs which are rich in alkaline salts. The worst thing that can happen is to use drugs or antacids. This does not solve the problem. While relief may ensue, the cause, an acid-forming diet, yet remains. Fruits and vegetables quickly establish an alkaline balance.