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= Lesson 84 - The Basic Four Diet =

= Lesson 84 - The Basic Four Diet =

== Introduction ==

== Introduction ==

There was a large wall chart, and the third-grade teacher was pointing to it as she taught me and my elementary school classmates our first lesson in nutrition.

There was a large wall chart, and the third-grade teacher was pointing to it as she taught me and my elementary school classmates our first lesson in nutrition.

== Article #2: Hygienic Considerations in the Selections of Foods by Ralph C. Cinque, D.C. ==

== Article #2: Hygienic Considerations in the Selections of Foods by Ralph C. Cinque, D.C. ==

The selection of foods for optimum health requires that many factors be considered, including nutrient content, ease of mastication, deglutition, digestion, absorption and as- similation, presence or absence of irritants, the amount of vegetable fiber (which could be too little in the case of refined foods, or too much in the case of mature kale), gus- tatory satisfaction to the unperverted taste, and the effect on blood alkalinity. An ideal food would contain a broad array of nutrients, would be delicious, would contain a mod- erate amount of fiber, would be easy to eat and digest in the raw state, would possess no irritants or digestive antagonists and would leave an alkaline ash after metabolism. Applying these criteria, we find that there are virtually no perfect foods. Most fruits and vegetables, for example, contain at least minute amounts of oxalic acid, which is a mild irritant and which has a binding effect on calcium.

The selection of foods for optimum health requires that many factors be considered, including nutrient content, ease of mastication, deglutition, digestion, absorption and as- similation, presence or absence of irritants, the amount of vegetable fiber (which could be too little in the case of refined foods, or too much in the case of mature kale), gus- tatory satisfaction to the unperverted taste, and the effect on blood alkalinity. An ideal food would contain a broad array of nutrients, would be delicious, would contain a mod- erate amount of fiber, would be easy to eat and digest in the raw state, would possess no irritants or digestive antagonists and would leave an alkaline ash after metabolism. Applying these criteria, we find that there are virtually no perfect foods. Most fruits and vegetables, for example, contain at least minute amounts of oxalic acid, which is a mild irritant and which has a binding effect on calcium.

# Whole foods are superior to fragmented and refined foods.

# Whole foods are superior to fragmented and refined foods.

# Raw foods are superior to cooked foods.

# Raw foods are superior to cooked foods.

# Plant foods are superior to animal foods.  These three principles summarize Hygienic philosophy regarding food selection, and we will expound upon each in turn.  84.1. The Superiority of Whole Foods The fact that whole natural foods are superior to refined foods such as white sugar, white flour, polished rice, requires no substantiation to the readers of this article. Howev- er we must emphasize that any fragmenting of whole food destroys nutrients and lessens the suitability of that food as an article of diet. Whole carrots contain more complete nourishment than carrot juice. Brown rice is better food than rice polishings. Whole wheat is superior to wheat germ. Consider the following experiment conducted by We- ston A. Price, D.D.S., the renowned author of Nutrition and Physical Degeneration.  “Three cages of rats were placed on wheat diets. The first cage received whole wheat, freshly ground, the second received a white flour product, and the third was given a mixture of bran and wheat germ. The amounts of each ash, of calcium as the oxide, and of phosphorus as the pentoxide and the amounts of iron and copper present in the diet were tabulated. Clinically, it was found that there was a marked difference in the

# Plant foods are superior to animal foods.  These three principles summarize Hygienic philosophy regarding food selection, and we will expound upon each in turn.   

 

=== The Superiority of Whole Foods ===

The fact that whole natural foods are superior to refined foods such as white sugar, white flour, polished rice, requires no substantiation to the readers of this article. Howev- er we must emphasize that any fragmenting of whole food destroys nutrients and lessens the suitability of that food as an article of diet. Whole carrots contain more complete nourishment than carrot juice. Brown rice is better food than rice polishings. Whole wheat is superior to wheat germ. Consider the following experiment conducted by We- ston A. Price, D.D.S., the renowned author of Nutrition and Physical Degeneration.  “Three cages of rats were placed on wheat diets. The first cage received whole wheat, freshly ground, the second received a white flour product, and the third was given a mixture of bran and wheat germ. The amounts of each ash, of calcium as the oxide, and of phosphorus as the pentoxide and the amounts of iron and copper present in the diet were tabulated. Clinically, it was found that there was a marked difference in the

physical developments of these rats. The rats in the first group, receiving the entire grain product, developed fully and reproduced normally at three months of age. These rats had very mild dispositions and could be picked up by the ear or tail without danger of their biting. The rats fed upon white flour were markedly undersized. Their hair came out in large patches and they had very ugly dispositions, so ugly that they threatened to spring through the cage wall at us when we came to look at them. These rats had tooth decay and they were unable to reproduce. The rats fed upon bran and wheat germ did not show tooth decay, but they were considerably undersized and they lacked energy. The wheat germ was purchased from the miller and hence was not freshly ground. The wheat giv- en to the first group was obtained whole and ground while fresh in a hand mill. It is of interest that notwithstanding the great increase in calcium, phosphorus, iron and copper present in the foods of the last group, the rats did not mature normally, as did those in the first group. This may have been due in large part to the fact that the material was not freshly ground, and as a result they could not obtain a normal vitamin content from the embryo of the grain due to its oxidation. This is further indicated by the fact that the rats in this group did not reproduce, probably due in considerable part to a lack of vitamins B and E which were lost by oxidation of the embryo or germ fat.”

physical developments of these rats. The rats in the first group, receiving the entire grain product, developed fully and reproduced normally at three months of age. These rats had very mild dispositions and could be picked up by the ear or tail without danger of their biting. The rats fed upon white flour were markedly undersized. Their hair came out in large patches and they had very ugly dispositions, so ugly that they threatened to spring through the cage wall at us when we came to look at them. These rats had tooth decay and they were unable to reproduce. The rats fed upon bran and wheat germ did not show tooth decay, but they were considerably undersized and they lacked energy. The wheat germ was purchased from the miller and hence was not freshly ground. The wheat giv- en to the first group was obtained whole and ground while fresh in a hand mill. It is of interest that notwithstanding the great increase in calcium, phosphorus, iron and copper present in the foods of the last group, the rats did not mature normally, as did those in the first group. This may have been due in large part to the fact that the material was not freshly ground, and as a result they could not obtain a normal vitamin content from the embryo of the grain due to its oxidation. This is further indicated by the fact that the rats in this group did not reproduce, probably due in considerable part to a lack of vitamins B and E which were lost by oxidation of the embryo or germ fat.”

At first glance fragmented foods may seem to be more nourishing than whole foods. Dried apricots, for example, score much higher in calcium and iron than do fresh apri- cots. Quite obviously, if we extract the water from the apricots, we can triple or quardru- ple the number of fruits we are comparing, and thereby score higher nutrient values. This seeming enhancement is, of course, a figment of the mind. Whole foods offer the most complete nutrition. Powdered whey is a nutritional shadow of whole milk. Extract- ed chlorophyll is a lifeless fraction of green leaves. Lecithin granules are a denatured fragment of soybeans. These various extracts and concentrates are inferior to the whole natural foods they supposedly improve upon. Processing incurs drastic nutrient losses as a result of heat, oxidation, chemicals, and enzymatic destruction. It is correct to say that these foods have been devitalized. Only whole natural foods contain the amount and proportion of nutrients that the body requires. Only whole natural foods are acceptable in a Hygienic diet.

At first glance fragmented foods may seem to be more nourishing than whole foods. Dried apricots, for example, score much higher in calcium and iron than do fresh apri- cots. Quite obviously, if we extract the water from the apricots, we can triple or quardru- ple the number of fruits we are comparing, and thereby score higher nutrient values. This seeming enhancement is, of course, a figment of the mind. Whole foods offer the most complete nutrition. Powdered whey is a nutritional shadow of whole milk. Extract- ed chlorophyll is a lifeless fraction of green leaves. Lecithin granules are a denatured fragment of soybeans. These various extracts and concentrates are inferior to the whole natural foods they supposedly improve upon. Processing incurs drastic nutrient losses as a result of heat, oxidation, chemicals, and enzymatic destruction. It is correct to say that these foods have been devitalized. Only whole natural foods contain the amount and proportion of nutrients that the body requires. Only whole natural foods are acceptable in a Hygienic diet.

== The Superiority of Raw Foods ==

=== The Superiority of Raw Foods ===

Although some foods seem to be rendered more digestible by cooking, it is a fact that most foods are rendered less digestible. Furthermore, any food that is difficult to eat and digest uncooked is not a normal constituent of humanity’s natural diet. Cook- ing partially or totally destroys the nutrient content of food. Water-soluble vitamins, like ascorbic acid and pantothenic acid, are particularly susceptible to thermal destruction, but it is to some extent true of all vitamins. What may be more important, however, is the fact that cooking alters the proportions of the various vitamins contained in foods. For example, cooking alters the natural ratio between thiamine and niacin in foods. This occurs because thiamine is readily destroyed by moist heat, whereas niacin is more re- sistant. Therefore, cooking not only lowers the vitamin content of foods, it also modifies vitamin ratios, which are a very important feature of whole foods.

Although some foods seem to be rendered more digestible by cooking, it is a fact that most foods are rendered less digestible. Furthermore, any food that is difficult to eat and digest uncooked is not a normal constituent of humanity’s natural diet. Cook- ing partially or totally destroys the nutrient content of food. Water-soluble vitamins, like ascorbic acid and pantothenic acid, are particularly susceptible to thermal destruction, but it is to some extent true of all vitamins. What may be more important, however, is the fact that cooking alters the proportions of the various vitamins contained in foods. For example, cooking alters the natural ratio between thiamine and niacin in foods. This occurs because thiamine is readily destroyed by moist heat, whereas niacin is more re- sistant. Therefore, cooking not only lowers the vitamin content of foods, it also modifies vitamin ratios, which are a very important feature of whole foods.

On the basis of these considerations and others, a diet, in order to be considered Hy- gienic, would have to consist of at least predominantly uncooked foods.

On the basis of these considerations and others, a diet, in order to be considered Hy- gienic, would have to consist of at least predominantly uncooked foods.

== The Superiority of Plant Foods ==

=== The Superiority of Plant Foods ===

This category could also be designated the detrimental effects of animal foods. All animal products (with the exception of mother’s milk) have certain negative features which make their dietary use questionable. Consider, first of all, the effect that animal foods have upon protein consumption. Even modest use of meat, fish, eggs and dairy foods tends to create a protein overload and this is one of the most dangerous dietary excesses. Research has shown that high-protein diets actually promote aging and early degeneration. Too much protein exerts a tremendous burden upon the liver and kidneys. It also leaves acid residues in the blood and tissues which must be neutralized by sac- rificing indispensable alkaline mineral reserves. The process of aging is characterized by the transfer of calcium from the bones to the soft tissues, that is, to the arteries (ar- teriosclerosis), to the ureters (kidney stones), to the skin (wrinkles), to the joints (os- teoarthritis), to the valves of the heart (producing frozen shoulder) and to other sites. This, course, leaves the skeleton osteoporotic, leading to the development of stooped posture, a kyphotic spine, spontaneous fractures and other maladies that are so common to the elderly. High-protein diets (due to the accumulation of phosphoric, sulphuric, uric and other acids) accelerate this demineralization of bone and bring about calcific de- posits on the soft tissues.

This category could also be designated the detrimental effects of animal foods. All animal products (with the exception of mother’s milk) have certain negative features which make their dietary use questionable. Consider, first of all, the effect that animal foods have upon protein consumption. Even modest use of meat, fish, eggs and dairy foods tends to create a protein overload and this is one of the most dangerous dietary excesses. Research has shown that high-protein diets actually promote aging and early degeneration. Too much protein exerts a tremendous burden upon the liver and kidneys. It also leaves acid residues in the blood and tissues which must be neutralized by sac- rificing indispensable alkaline mineral reserves. The process of aging is characterized by the transfer of calcium from the bones to the soft tissues, that is, to the arteries (ar- teriosclerosis), to the ureters (kidney stones), to the skin (wrinkles), to the joints (os- teoarthritis), to the valves of the heart (producing frozen shoulder) and to other sites. This, course, leaves the skeleton osteoporotic, leading to the development of stooped posture, a kyphotic spine, spontaneous fractures and other maladies that are so common to the elderly. High-protein diets (due to the accumulation of phosphoric, sulphuric, uric and other acids) accelerate this demineralization of bone and bring about calcific de- posits on the soft tissues.