Changes

Humans, in addition to being possessed of a strong survival instinct, possess extra- ordinary intelligence to employ in support of that instinct. About three to four million years ago humans begin wandering out of their homelands in tropical regions. In time they peopled most of the earth accessible to them. Over the whole globe, according to geological records, climate was hospitable and favored their frugivorous habits. The re- mains of tropical plants have been found in Alaska and other northerly latitudes.

Humans, in addition to being possessed of a strong survival instinct, possess extra- ordinary intelligence to employ in support of that instinct. About three to four million years ago humans begin wandering out of their homelands in tropical regions. In time they peopled most of the earth accessible to them. Over the whole globe, according to geological records, climate was hospitable and favored their frugivorous habits. The re- mains of tropical plants have been found in Alaska and other northerly latitudes.

Due to some cataclysmic event or events that resulted in cold and freezing tempera- tures and ice ages, humans in northerly climes retreated south. Those that remained had to survive on the fare available to them or perish. For a part, this meant meat and an- imal products. Humans had to learn providence against the seasons and to survive on the foods available in harsh seasons or disappear from the scene. This led to meat-eating and to the use of non-fruit foods. These dietary perversions, born of necessity, became fixed in many peoples and gradually spread to people who had no necessity to resort to non-fruitarian diets. Despite this, many pockets of people throughout the world never deserted their natural fruit diet and remain fruitarians unto this day.

Due to some cataclysmic event or events that resulted in cold and freezing temperatures and ice ages, humans in northerly climes retreated south. Those that remained had to survive on the fare available to them or perish. For a part, this meant meat and an- imal products. Humans had to learn providence against the seasons and to survive on the foods available in harsh seasons or disappear from the scene. This led to meat-eating and to the use of non-fruit foods. These dietary perversions, born of necessity, became fixed in many peoples and gradually spread to people who had no necessity to resort to non-fruitarian diets. Despite this, many pockets of people throughout the world never deserted their natural fruit diet and remain fruitarians unto this day.

Even such a harsh seasonal climate as found at the 8,000 foot level in the Himalayas in Northeast Pakistan has a fruitarian culture, that of the Hunzas. While the Hunzas do partake of some pulses and grains, theirs is primarily an ecoculture of orchards, and their dietary consists mostly of apples, apricots and other fruits that thrive in their climate and growing season.

Even such a harsh seasonal climate as found at the 8,000 foot level in the Himalayas in Northeast Pakistan has a fruitarian culture, that of the Hunzas. While the Hunzas do partake of some pulses and grains, theirs is primarily an eco-culture of orchards, and their dietary consists mostly of apples, apricots and other fruits that thrive in their climate and growing season.

The use of meat and animal products, grains, roots and other non-fruitarian fare has arisen in relatively recent times in human history and undoubtedly originated in the ad- versity humans faced in certain climates, especially northerly ones. The cultivation of grasses for grain is only a few thousand years old, perhaps less than ten thousand.

The use of meat and animal products, grains, roots and other non-fruitarian fare has arisen in relatively recent times in human history and undoubtedly originated in the adversity humans faced in certain climates, especially northerly ones. The cultivation of grasses for grain is only a few thousand years old, perhaps less than ten thousand.

==== A Look at Some Diets over the World ====

==== A Look at Some Diets over the World ====

If you were among groups of people in tropical Brazil and other tropical cultures, you might live almost entirely on a banana diet, on breadfruit or on some other fruit. The same might be true if you lived on many Pacific islands or Indian Ocean cultures.

If you were among groups of people in tropical Brazil and other tropical cultures, you might live almost entirely on a banana diet, on breadfruit or on some other fruit. The same might be true if you lived on many Pacific islands or Indian Ocean cultures.

If you lived in Southern China you might adopt a diet heavy in fruits, rice and veg- etables, whereas in Northern China you might adopt a diet heavy in fruits, soybeans and vegetables.

If you lived in Southern China you might adopt a diet heavy in fruits, rice and vegetables, whereas in Northern China you might adopt a diet heavy in fruits, soybeans and vegetables.

Eskimos and Lapplanders live almost exclusively on animal fare. With the exception of some areas where fish is consumed extensively, most Asian cultures are vegetarian and fruitarian. Most Asian countries have what is called a rice economy, though some Asian cultures utilize other grains and legumes as staples.

Eskimos and Lapplanders live almost exclusively on animal fare. With the exception of some areas where fish is consumed extensively, most Asian cultures are vegetarian and fruitarian. Most Asian countries have what is called a rice economy, though some Asian cultures utilize other grains and legumes as staples.

Europeans, immediate ancestors for most Americans, are heavily into grain culture and make it a substantial part of their diet, though they also partake heavily of fruits and vegetables. Meat and animal products form but a small part of the diets of most Euro- peans. English-speaking people the world over are the heaviest meat-eaters with the ex- ception of Argentinians and Finlanders.

Europeans, immediate ancestors for most Americans, are heavily into grain culture and make it a substantial part of their diet, though they also partake heavily of fruits and vegetables. Meat and animal products form but a small part of the diets of most Euro- peans. English-speaking people the world over are the heaviest meat-eaters with the exception of Argentinians and Finlanders.

When we look at the world’s healthiest people we observe the Hunzas, Vilcabam- bians, Abkhasians and other primarily fruitarian cultures. These peoples are healthy for more reasons than just fruit-eating, however. They also live mostly in the outdoors in rather unstressful circumstances.

When we look at the world’s healthiest people we observe the Hunzas, Vilcabambians, Abkhasians and other primarily fruitarian cultures. These peoples are healthy for more reasons than just fruit-eating, however. They also live mostly in the outdoors in rather unstressful circumstances.

Wherever you look at cultures and their dietary practices of long standing, you find that people have adopted as foods that which they can most easily cultivate and harvest in their regions. They fare well or poorly in accord with the beneficence or lack of it in their dietary.

Wherever you look at cultures and their dietary practices of long standing, you find that people have adopted as foods that which they can most easily cultivate and harvest in their regions. They fare well or poorly in accord with the beneficence or lack of it in their dietary.

Faculties usually require hundreds of thousands of years to develop. Who knows how many millions of years were required to develop human hands to the present stage? In some of our primate relatives the hands have yet to reach the facile stage which hu- mans have attained.

Faculties usually require hundreds of thousands of years to develop. Who knows how many millions of years were required to develop human hands to the present stage? In some of our primate relatives the hands have yet to reach the facile stage which hu- mans have attained.

In physiology changes are equally slow in coming about. Humans may eventually adapt to cooked foods and meats just as jackals and buzzards adapted to the roles of scavengers of dead rotting meats. But we might first become extinct! Many creatures have not survived drastic dietary changes. The weakness and diseased condition of most present-day humans is ample warning that our dietary is incorrect and death-dealing with portents of disaster for that part of humanity that indulges in it. The evolvement of adap- tations to new foods may not occur at all or so slowly as to be of no good consequence.

In physiology changes are equally slow in coming about. Humans may eventually adapt to cooked foods and meats just as jackals and buzzards adapted to the roles of scavengers of dead rotting meats. But we might first become extinct! Many creatures have not survived drastic dietary changes. The weakness and diseased condition of most present-day humans is ample warning that our dietary is incorrect and death-dealing with portents of disaster for that part of humanity that indulges in it. The evolvement of adaptations to new foods may not occur at all or so slowly as to be of no good consequence.

In view of the ecological and health benefits of fruit culture and its ease of cultiva- tion, it behooves humans to stay with the diet that developed them into the magnificent creatures that they were, that some are and all can be. By consuming fruits we’ll thrive and, at the same time, place a demand on the marketplace that will spur the development of orchards and even more fruit!

In view of the ecological and health benefits of fruit culture and its ease of cultivation, it behooves humans to stay with the diet that developed them into the magnificent creatures that they were, that some are and all can be. By consuming fruits we’ll thrive and, at the same time, place a demand on the marketplace that will spur the development of orchards and even more fruit!

=== Negative Nutrition: Harmful Foods And Practices ===

=== Negative Nutrition: Harmful Foods And Practices ===

Foods have varying degrees of beneficence in the human diet. They also have vary- ing degrees of pathogenicity in the diet. Our finest foods are the raw materials of our nutritive processes. Our worst foods are vitality-sapping junk the body must struggle to contend with.

Foods have varying degrees of beneficence in the human diet. They also have vary- ing degrees of pathogenicity in the diet. Our finest foods are the raw materials of our nutritive processes. Our worst foods are vitality-sapping junk the body must struggle to contend with.

Thus condiments narrow down to those substances that are used exclusively and only to modify flavors. Vinegar, salt, pepper, basil, MSG, mint, sage, garlic and hundreds of other herbs and substances are used only as excitants to the taste buds.

Thus condiments narrow down to those substances that are used exclusively and only to modify flavors. Vinegar, salt, pepper, basil, MSG, mint, sage, garlic and hundreds of other herbs and substances are used only as excitants to the taste buds.

There is one quality about all condiments that make them unfit for the human diet: they are all pathogenic. As excitants or stimulants they are inherently poisonous. The body has thousands of guardian angels. The fact that taste buds and other cells and sens- es of the mouth, esophagus and stomach are put into a frenzy by certain substances is a warning. Accelerated functions and senses make us more aware of flavors in the foods condiments are combined with, but the excitation is a guardian faculty broadcasting an alarm. If you were trying to eat salt, pepper or vinegar in and of itself, you wouldn’t get very far. They have no food value at all and, in fact, are indigestible! And that’s the key to the body’s objection to them. Body senses can detect the difference between foods and nonfoods. Foods are welcome and those items which the body cannot utilize for lack of enzymes to digest them or because of an outright anti-vital character, the body becomes excited or stimulated as a response. Unfortunately, humans have become so perverted as to seek this excitement as an end in itself. Many, if not most, people are seeking kicks.

There is one quality about all condiments that make them unfit for the human diet: they are all pathogenic. As excitants or stimulants they are inherently poisonous. The body has thousands of guardian angels. The fact that taste buds and other cells and senses of the mouth, esophagus and stomach are put into a frenzy by certain substances is a warning. Accelerated functions and senses make us more aware of flavors in the foods condiments are combined with, but the excitation is a guardian faculty broadcasting an alarm. If you were trying to eat salt, pepper or vinegar in and of itself, you wouldn’t get very far. They have no food value at all and, in fact, are indigestible! And that’s the key to the body’s objection to them. Body senses can detect the difference between foods and nonfoods. Foods are welcome and those items which the body cannot utilize for lack of enzymes to digest them or because of an outright anti-vital character, the body becomes excited or stimulated as a response. Unfortunately, humans have become so perverted as to seek this excitement as an end in itself. Many, if not most, people are seeking kicks.

Anything which the body treats as an anti-vital substance; anything which it cannot digest and use easily and efficiently; anything that presents problems by making chemi- cal unions with body fluids and cells that excite and stimulate, are to be shunned. They all fulfill the definition of drugs which is another name of poisons. Discontinuance of them by habitues begets “withdrawal” symptoms just as occurs in deprived drug addicts.

Anything which the body treats as an anti-vital substance; anything which it cannot digest and use easily and efficiently; anything that presents problems by making chemical unions with body fluids and cells that excite and stimulate, are to be shunned. They all fulfill the definition of drugs which is another name of poisons. Discontinuance of them by addicts begets “withdrawal” symptoms just as occurs in deprived drug addicts.

Nature seasons foods natural to our palates with all the taste-satisfying nutrients we require. Flavors galore abound in them. Artificial seasonings do not really enhance their taste. Only a perverted palate seeks the kicks and “thrills” that are unnatural to our di- etary.

Nature seasons foods natural to our palates with all the taste-satisfying nutrients we require. Flavors galore abound in them. Artificial seasonings do not really enhance their taste. Only a perverted palate seeks the kicks and “thrills” that are unnatural to our dietary.

==== Cooking Is Pathogenic ====

==== Cooking Is Pathogenic ====

# Cooking deranges and destroys nutrients. To the extent that this occurs, we are denied needed vitamins, minerals, proteins, essential fatty acids and other nutrient factors.

# Cooking deranges and destroys nutrients. To the extent that this occurs, we are denied needed vitamins, minerals, proteins, essential fatty acids and other nutrient factors.

# The deranged nutrients become, via cooking, unusable substances that are toxic in the system. This is readily evidenced by the doubling and tripling of the leukocyte count in the blood in half an hour to an hour after eating a meal of cooked foods. Any poison or drug taken into the body occasions the same body response.

# The deranged nutrients become, via cooking, unusable substances that are toxic in the system. This is readily evidenced by the doubling and tripling of the leukocyte count in the blood in half an hour to an hour after eating a meal of cooked foods. Any poison or drug taken into the body occasions the same body response.

# Thebodymustexpendtremendouslyofitsnerveandotherenergiestoexpeltheoffend- ing substances of cooked foods and to clear itself of their contamination. Cooked food eaters have “hangovers” and “withdrawal” symptoms just as do drinkers of coffee, to- bacco smokers or other drug addicts who forego their regular round of stimulation.  The body cannot build really healthy cells and tissues with poor quality materials. That which must be cooked to be palatable is not worthy of the human diet. Cooking makes it less so! Shun cooked foods and guide your clients to raw foods. Living foods of our adaptation are the road to magnificent health, and anything less than the ideal results in development, growth and functions that are less than ideal.  Thus cooked foods as articles of diet are pathogenic in that they poison us on one count and result in deficiencies on yet another count.

# The body must expend tremendously of its nerve and other energies to expel the offending substances of cooked foods and to clear itself of their contamination. Cooked food eaters have “hangovers” and “withdrawal” symptoms just as do drinkers of coffee, tobacco smokers or other drug addicts who forego their regular round of stimulation.  The body cannot build really healthy cells and tissues with poor quality materials. That which must be cooked to be palatable is not worthy of the human diet. Cooking makes it less so! Shun cooked foods and guide your clients to raw foods. Living foods of our adaptation are the road to magnificent health, and anything less than the ideal results in development, growth and functions that are less than ideal.  Thus cooked foods as articles of diet are pathogenic in that they poison us on one count and result in deficiencies on yet another count.

==== Processed, Refined and Preserved Foods ====

==== Processed, Refined and Preserved Foods ====

Anything used as food that is not in its original natural state has been tampered with. Processing is altering or preparing foods or both.

Anything used as food that is not in its original natural state has been tampered with. Processing is altering or preparing foods or both.

Refining means “making finer” or reduction to a purer state. Thus white flour is re-

Refining means “making finer” or reduction to a purer state. Thus white flour is refined wheat. Though some chemical processes are used in making it white, essentially the process of refining of wheat flour is mechanically accomplished by milling. Refining sugar is the extraction of sugar from sugar cane or beets and, through cooking and chemical processes, obtaining sucrose.

 

fined wheat. Though some chemical processes are used in making it white, essentially the process of refining of wheat flour is mechanically accomplished by milling. Refin- ing sugar is the extraction of sugar from sugar cane or beets and, through cooking and chemical processes, obtaining sucrose.

Preserving involves treating foods so they will be usable for a much greater length of time than is normal in nature.

Preserving involves treating foods so they will be usable for a much greater length of time than is normal in nature.

The processing of foods involves anything that alters foods (including steps that do not alter them significantly or nutritionally). While the shelling and vacuum packing of nuts is processing, these processes do not detract from the value of the nuts. On the oth- er hand, cooking fruits and adding sugar, preservative chemicals such as salt, etc., and then sealing them in cans and jars are very destructive processes. Drying the same fruits alters the fruits so that they can be preserved but does not alter them so significantly that they’re, a liability in the human diet. Most processed foods in the marketplace are un- suitable in the human diet in the first place before any alteration, refining or preserving occurs. Examples of this are processed meats, refined cereals, pasteurized and homoge- nized milk, etc.

The processing of foods involves anything that alters foods (including steps that do not alter them significantly or nutritionally). While the shelling and vacuum packing of nuts is processing, these processes do not detract from the value of the nuts. On the other hand, cooking fruits and adding sugar, preservative chemicals such as salt, etc., and then sealing them in cans and jars are very destructive processes. Drying the same fruits alters the fruits so that they can be preserved but does not alter them so significantly that they are, a liability in the human diet. Most processed foods in the marketplace are unsuitable in the human diet in the first place before any alteration, refining or preserving occurs. Examples of this are processed meats, refined cereals, pasteurized and homogenized milk, etc.

Canned foods have a shelf life of years and years. But they are not acceptable in the human diet even if they were good foods prior to canning. They might be acceptable on- ly against the reality of eating them or starving to death. If canned foods only are eaten, death is rather quick and certain. That happened to many who were involved in the great Alaska gold rush, to those who were involved in the digging of the Panama Canal and to others in similar projects. This contrasts with excellent health that results from a diet of proper foods eaten in the raw state.

Canned foods have a shelf life of years and years. But they are not acceptable in the human diet even if they were good foods prior to canning. They might be acceptable only against the reality of eating them or starving to death. If canned foods only are eaten, death is rather quick and certain. That happened to many who were involved in the great Alaska gold rush, to those who were involved in the digging of the Panama Canal and to others in similar projects. This contrasts with excellent health that results from a diet of proper foods eaten in the raw state.

Freezing is a method of preserving foods. Frozen foods are not as wholesome as fresh foods. Their primary drawback is that the freezing bursts many cells and occasions degeneration due to oxidation. Freezing does not affect some foods at all, notably foods with low water content or very oily in texture. Dates, dried fruits, nuts and seeds may be frozen and kept fresher. Dried fruits, though not as wholesome as their fresh coun- terparts, are wholesome. Nuts and seeds are well-preserved by lack of moisture and air in their own shells. Vacuum packing and a nitrogen media do not harm many foods and preserve them with food values intact.

Freezing is a method of preserving foods. Frozen foods are not as wholesome as fresh foods. Their primary drawback is that the freezing bursts many cells and occasions degeneration due to oxidation. Freezing does not affect some foods at all, notably foods with low water content or very oily in texture. Dates, dried fruits, nuts and seeds may be frozen and kept fresher. Dried fruits, though not as wholesome as their fresh counterparts, are wholesome. Nuts and seeds are well-preserved by lack of moisture and air in their own shells. Vacuum packing and a nitrogen media do not harm many foods and preserve them with food values intact.

Some foods are coated with paraffin, oils, waxes and other preservatives. If these substances have not penetrated the protective skin or covering and can be readily re- moved, they are suitable for food if they meet other dietary criteria. Removal may be accomplished by a bath in a mild solution of hydrochloric acid, vinegar, chlorox or even very warm water in some cases. If the solution is warm it will be chemically more active and more readily unite with the oils, waxes or paraffins. Moreover, the warmer the solu- tion the more likely waxes and paraffins are to liquify.

Some foods are coated with paraffin, oils, waxes and other preservatives. If these substances have not penetrated the protective skin or covering and can be readily removed, they are suitable for food if they meet other dietary criteria. Removal may be accomplished by a bath in a mild solution of hydrochloric acid, vinegar, chlorox or even very warm water in some cases. If the solution is warm it will be chemically more active and more readily unite with the oils, waxes or paraffins. Moreover, the warmer the solution the more likely waxes and paraffins are to liquify.

Processing, refining and preserving are done commercially to give foods longer shelf life, to change their structure so as to make them marketable, to make them more palat- able, to enhance flavors or for a number of other reasons. However, refining renders foods deficient in one or more ways even if they were suitable items of diet to start with.

Processing, refining and preserving are done commercially to give foods longer shelf life, to change their structure so as to make them marketable, to make them more palatable, to enhance flavors or for a number of other reasons. However, refining renders foods deficient in one or more ways even if they were suitable items of diet to start with.

But the final insult is in “embalming” foods with preservatives to protect from spoilage, bacterial degeneration or oxidation. Preservatives are, one and all, poisonous. That is the character of a preservative. It must be an antibiotic, an antioxidant or have some quality to maintain appearances of wholesomeness. Needless to say, that which is poisonous to bacteria is likewise poisonous to human cells. That which is poisonous in- terferes with digestion as much as do deranged portions of cooked foods.

But the final insult is in “embalming” foods with preservatives to protect from spoilage, bacterial degeneration or oxidation. Preservatives are, one and all, poisonous. That is the character of a preservative. It must be an antibiotic, an antioxidant or have some quality to maintain appearances of wholesomeness. Needless to say, that which is poisonous to bacteria is likewise poisonous to human cells. That which is poisonous interferes with digestion as much as do deranged portions of cooked foods.

As a rule/steer away from all preserved foods and give preference to fresh ripe fruits with some vegetables, seeds and nuts.

As a rule/steer away from all preserved foods and give preference to fresh ripe fruits with some vegetables, seeds and nuts.

Food processing is also done in the home, as well as commercially, for, as stated ear- lier, it comprises anything done to alter foods from their original form. Cooking, grind- ing, chopping cutting, peeling and blending are all at-home food-altering processes. Of these, however, cooking is by far the most destructive of foods’ nutritional value and is, therefore, the primary at-home process to avoid (or keep to a minimum). Even the other at-home processing should be limited to some extent. For example, you may serve juices sometimes but whole fruits (and vegetables) most of the time. Or you may pre- pare cut-up salads sometimes but, serve whole fruits or vegetables most of the time. A larger portion of the nutrients are left intact in whole foods as a rule. One notable excep- tion to this, however, is sesame seeds. Because they are so tiny, they normally do not get thoroughly masticated, even by very conscientious eaters. Therefore, grinding them and using them immediately may be a beneficial at-home process. Food preparation will be studied in depth in a future lesson.

Food processing is also done in the home, as well as commercially, for, as stated ear- lier, it comprises anything done to alter foods from their original form. Cooking, grind- ing, chopping cutting, peeling and blending are all at-home food-altering processes. Of these, however, cooking is by far the most destructive of foods’ nutritional value and is, therefore, the primary at-home process to avoid (or keep to a minimum). Even the other at-home processing should be limited to some extent. For example, you may serve juices sometimes but whole fruits (and vegetables) most of the time. Or you may pre- pare cut-up salads sometimes but, serve whole fruits or vegetables most of the time. A larger portion of the nutrients are left intact in whole foods as a rule. One notable exception to this, however, is sesame seeds. Because they are so tiny, they normally do not get thoroughly masticated, even by very conscientious eaters. Therefore, grinding them and using them immediately may be a beneficial at-home process. Food preparation will be studied in depth in a future lesson.

==== Foods Not Suited to the Human Dietary ====

==== Foods Not Suited to the Human Dietary ====

Any food that does not meet all the criteria heretofore cited is not a food of our natur- al adaptation. Foods of our adaptation meet our needs in every respect. Only fruits meet all our various needs.

Any food that does not meet all the criteria heretofore cited is not a food of our natural adaptation. Foods of our adaptation meet our needs in every respect. Only fruits meet all our various needs.

Humans would not survive very long on a total meat diet. Shorter yet would be our lives if we ate a meat diet that had been cooked—well-done. We can survive two to three times as long on our fat reserves as we can upon an exclusive diet of meat. The body lives very poorly on a protein diet, being only about 30% efficient in converting proteins into fuels (carbohydrates), our primary need. This compares with about 90% to 95% ef- ficiency in converting the sugars of fruits into energy.

Humans would not survive very long on a total meat diet. Shorter yet would be our lives if we ate a meat diet that had been cooked—well-done. We can survive two to three times as long on our fat reserves as we can upon an exclusive diet of meat. The body lives very poorly on a protein diet, being only about 30% efficient in converting proteins into fuels (carbohydrates), our primary need. This compares with about 90% to 95% efficiency in converting the sugars of fruits into energy.

Humans cannot live on condiments and seasonings, raw of cooked. Condiments are used for their poison content, not for their nutrient content. Nor are we physiologically equipped to live on milk or milk products, eggs, fish or other animal products. Also, we are not suited to handle a diet heavy in fats and proteins, even if they are consumed to- tally raw, something most unlikely in our society because it can abide unnatural foods only if denatured by cooking. We need fats and proteins only in small amounts. Larger amounts are a toxic burden, tax our digestive systems and use up too much vital energy.

Humans cannot live on condiments and seasonings, raw of cooked. Condiments are used for their poison content, not for their nutrient content. Nor are we physiologically equipped to live on milk or milk products, eggs, fish or other animal products. Also, we are not suited to handle a diet heavy in fats and proteins, even if they are consumed to- tally raw, something most unlikely in our society because it can abide unnatural foods only if denatured by cooking. We need fats and proteins only in small amounts. Larger amounts are a toxic burden, tax our digestive systems and use up too much vital energy.

Humans cannot live on herbs in the current frame of reference because they, like condiments, are toxic and do not possess food values for the most part. Vegetables or plant fare as leaves, stalks, stems, grasses, etc. cannot comprise the mainstay of the hu- man dietary because we cannot obtain our caloric needs from these types of foods. Few vegetables appeal to the palate as such anyway. Some vegetables, notably lettuce, are prized because of their relative sweetness and texture. Chlorophyll is normally bitter and we’re turned off by bitter substances. Our natural foods appeal to our senses, and none appeal to our senses as do fruits, a sure indication that fruits are our natural preference because of natural adaptation. In the cooked state, vegetables appeal more because of the conversion of their starches to dextrin, a form of sugar.

Humans cannot live on herbs in the current frame of reference because they, like condiments, are toxic and do not possess food values for the most part. Vegetables or plant fare as leaves, stalks, stems, grasses, etc. cannot comprise the mainstay of the human dietary because we cannot obtain our caloric needs from these types of foods. Few vegetables appeal to the palate as such anyway. Some vegetables, notably lettuce, are prized because of their relative sweetness and texture. Chlorophyll is normally bitter and we’re turned off by bitter substances. Our natural foods appeal to our senses, and none appeal to our senses as do fruits, a sure indication that fruits are our natural preference because of natural adaptation. In the cooked state, vegetables appeal more because of the conversion of their starches to dextrin, a form of sugar.

A diet consisting almost entirely of oily foods is not suited to our needs. We can utilize a small amount of oil with benefit. This need can be met incidental to primarily carbohydrate fare. Oily foods are handled very slowly. (Digestion usually takes four to six hours.)

A diet consisting almost entirely of oily foods is not suited to our needs. We can utilize a small amount of oil with benefit. This need can be met incidental to primarily carbohydrate fare. Oily foods are handled very slowly. (Digestion usually takes four to six hours.)

There are groups of people who practically exist on coconuts. But they are eaten at a stage when the oils have not been formed to any extent. The coconuts are still primarily carbohydrates.

There are groups of people who practically exist on coconuts. But they are eaten at a stage when the oils have not been formed to any extent. The coconuts are still primarily carbohydrates.

Starches also comprise an incidental part of our diet. We cannot survive on an exclu- sive diet of raw starches. First, we have a very limited capacity to digest raw starches. In light of this capacity, we cannot meet our needs for fuels and other nutrients on a raw starch diet. Secondly, most starches are contained in microglobules of cellulose that nei- ther chewing nor digestion will break down. Hence we are not naturally equipped to eat raw starches as are birds with craws or animals that have a plethora of starch-splitting enzymes.

Starches also comprise an incidental part of our diet. We cannot survive on an exclusive diet of raw starches. First, we have a very limited capacity to digest raw starches. In light of this capacity, we cannot meet our needs for fuels and other nutrients on a raw starch diet. Secondly, most starches are contained in micro-globules of cellulose that neither chewing nor digestion will break down. Hence we are not naturally equipped to eat raw starches as are birds with craws or animals that have a plethora of starch-splitting enzymes.

Our ability to utilize grains, tubers and other starchy foods relies upon the agency of cooking. However, some of these foods, notably the turnip, rutabaga, sweet potato, carrot and others, can be utilized raw only because of their sugar content. The traditional potato is entirely unsuitable, being repulsive to normal tastes when raw. Raw grains are repulsive to normal tastes for the same reason—we reject starch foods naturally with our natural equipment that evaluates foods beneath a conscious level. We can force our- selves to eat these foods and even pervert ourselves to the point we value them just as we value condiments and drugs. But this is contrary to our nature, not in accord with it.

Our ability to utilize grains, tubers and other starchy foods relies upon the agency of cooking. However, some of these foods, notably the turnip, rutabaga, sweet potato, carrot and others, can be utilized raw only because of their sugar content. The traditional potato is entirely unsuitable, being repulsive to normal tastes when raw. Raw grains are repulsive to normal tastes for the same reason—we reject starch foods naturally with our natural equipment that evaluates foods beneath a conscious level. We can force our- selves to eat these foods and even pervert ourselves to the point we value them just as we value condiments and drugs. But this is contrary to our nature, not in accord with it.

Humans cannot utilize milk in its raw or cooked state. Raw we do not have the en- zymes (rennin which ceases to be secreted in humans at about age three, the proper weaning age) to break down casein with which milk proteins, calcium and other nutri- ents are bound. At about the same age we lose the ability to secrete lactase, an enzyme that reduces lactose, the milk sugar, to monosaccharides. Therefore, most of our people are said to be “lactose intolerant.” We cannot utilize fermented milk products because lactic acid and putrefaction by-products are toxic to humans just as they are to the bac- teria that excreted fermentation by-products as bacterial defecation. There are very few products of bacterial activity that we can use. (Vitamin B-12 is a notable exception.)

Humans cannot utilize milk in its raw or cooked state. Raw we do not have the enzymes (rennin which ceases to be secreted in humans at about age three, the proper weaning age) to break down casein with which milk proteins, calcium and other nutrients are bound. At about the same age we lose the ability to secrete lactase, an enzyme that reduces lactose, the milk sugar, to monosaccharides. Therefore, most of our people are said to be “lactose intolerant.” We cannot utilize fermented milk products because lactic acid and putrefaction by-products are toxic to humans just as they are to the bacteria that excreted fermentation by-products as bacterial defecation. There are very few products of bacterial activity that we can use. (Vitamin B-12 is a notable exception.)

Humans cannot live well on exclusive vegetarian fare even if it includes fruits re- ferred to as vegetables (such as tomatoes, cucumbers, peppers, eggplants, squashes, pumpkins, etc.). Foods that must be cooked are third- and fourth-rate foods and should form no part of the dietary. Only the stark reality of being deprived for inordinately long periods of proper foods should force us to eat foods that are less than ideal in the diet.

Humans cannot live well on exclusive vegetarian fare even if it includes fruits referred to as vegetables (such as tomatoes, cucumbers, peppers, eggplants, squashes, pumpkins, etc.). Foods that must be cooked are third and fourth-rate foods and should form no part of the dietary. Only the stark reality of being deprived for inordinately long periods of proper foods should force us to eat foods that are less than ideal in the diet.

==== Dietary Follies of Health Seekers ====

==== Dietary Follies of Health Seekers ====

Seeking out wholesome organic foods free of unnatural fertilization and pesticides is most laudable. But it is relatively meaningless and ineffective if a person then proceeds to take organic foods and cook them. Much of the advantage is wiped out. Organically grown foods are always superior to their nonorganic counterparts undergoing the same amount of processing, cooking, etc. But it is preferable healthwise to eat conventional produce uncooked than organic produce in a cooked state.

Seeking out wholesome organic foods free of unnatural fertilization and pesticides is most laudable. But it is relatively meaningless and ineffective if a person then proceeds to take organic foods and cook them. Much of the advantage is wiped out. Organically grown foods are always superior to their nonorganic counterparts undergoing the same amount of processing, cooking, etc. But it is preferable healthwise to eat conventional produce uncooked than organic produce in a cooked state.

Many health seekers believe food supplements are necessary because we have defi- cient soils. We do have truly deficient soils, as they would not produce foods that require the minerals in which they’re deficient. We have many soils, even in their virgin state, that are deficient in something or other that makes them unsuitable for certain plants or trees. We have many soils that have lost the capability of growing corn, potatoes, wheat and other staples but which will still grow grasses and legumes. These soils can be built up very quickly if certain minerals are judiciously added (using organic methods). The deficient soil/deficient food complex is fostered among health seekers by fractionated food purveyors who are peddling a synthetic manufactured supplement or so-called nat- ural supplements, both of which are far inferior to whole foods. Supplements can in no way make good any partial deficiency that may exist. The synthetic supplements are not usable in any circumstances, and the body treats them as drugs. It is the stimulus of drug effects that we mistake for health effects. We mistake the energy an exhausted horse

Many health seekers believe food supplements are necessary because we have deficient soils. We do have truly deficient soils, as they would not produce foods that require the minerals in which they’re deficient. We have many soils, even in their virgin state, that are deficient in something or other that makes them unsuitable for certain plants or trees. We have many soils that have lost the capability of growing corn, potatoes, wheat and other staples but which will still grow grasses and legumes. These soils can be built up very quickly if certain minerals are judiciously added (using organic methods). The deficient soil/deficient food complex is fostered among health seekers by fractionated food purveyors who are peddling a synthetic manufactured supplement or so-called natural supplements, both of which are far inferior to whole foods. Supplements can in no way make good any partial deficiency that may exist. The synthetic supplements are not usable in any circumstances, and the body treats them as drugs. It is the stimulus of drug effects that we mistake for health effects. We mistake the energy an exhausted horse

shows under the whip as beneficient when, in fact, it is pathogenic. Even if part of the supplements are obtained from organic sources (as a fraction of a given supplement, say 5 to 10% only) so they can be represented as natural, they are still worthless. They’re also worthless if extracted entirely from organic sources. The body uses nutrients in con- text with other nutrients as a team. The shameful reality is that these supplements are obtained, as a rule, from the same products grown on the same “deficient” soils about which they warn us.

shows under the whip as beneficent when, in fact, it is pathogenic. Even if part of the supplements are obtained from organic sources (as a fraction of a given supplement, say 5 to 10% only) so they can be represented as natural, they are still worthless. They’re also worthless if extracted entirely from organic sources. The body uses nutrients in context with other nutrients as a team. The shameful reality is that these supplements are obtained, as a rule, from the same products grown on the same “deficient” soils about which they warn us.

Health seekers often buy waste products that are sold as health products. An example of this is the beer manufacturers’ waste product—brewers yeast. Another example is the waste product of sugar manufacturers—molasses, which is a totally unusable and harm- ful product. Some health seekers buy or have bought the wastes of other manufacturers, too, especially the wastes of cheese manufacturers and meat processors. Whey, liver, gelatin and other wastes are thought to be healthful when, in reality, they are worse than worthless.

Health seekers often buy waste products that are sold as health products. An example of this is the beer manufacturers’ waste product—brewers yeast. Another example is the waste product of sugar manufacturers—molasses, which is a totally unusable and harmful product. Some health seekers buy or have bought the wastes of other manufacturers, too, especially the wastes of cheese manufacturers and meat processors. Whey, liver, gelatin and other wastes are thought to be healthful when, in reality, they are worse than worthless.

Many health seekers also buy minerals from unusuable sources. Many drink sea wa- ter, eat sea salt, drink hard mineralized waters, eat molasses, dolomite and/or take min- eral supplements. All these contain inorganic minerals which are not only not usable by the body but which harm it grievously. In seeking health, many people fall victim to pathogenic practices foisted upon them in the name of health.

Many health seekers also buy minerals from unusable sources. Many drink sea water, eat sea salt, drink hard mineralized waters, eat molasses, dolomite and/or take mineral supplements. All these contain inorganic minerals which are not only not usable by the body but which harm it grievously. In seeking health, many people fall victim to pathogenic practices foisted upon them in the name of health.

Many health seekers are likely to (or do) fall victim to alternate schemes of drugging. They are often persuaded to take a multitude of herbs and toxic plants because they are supposed to cure or prevent disease. Molasses and other waste products are also tout- ed as medications. However, the truth is that health is built only by healthful practices. Diseases do not have to be prevented for the body will not initiate and conduct diseases unless the need exists. If everyone discontinued those practices that pollute their bodies, there would be no occasion for disease. In any event, so-called medication can never help and will only cause further harm to the body.

Many health seekers are likely to (or do) fall victim to alternate schemes of drugging. They are often persuaded to take a multitude of herbs and toxic plants because they are supposed to cure or prevent disease. Molasses and other waste products are also touted as medications. However, the truth is that health is built only by healthful practices. Diseases do not have to be prevented for the body will not initiate and conduct diseases unless the need exists. If everyone discontinued those practices that pollute their bodies, there would be no occasion for disease. In any event, so-called medication can never help and will only cause further harm to the body.

Among the many pernicious plants and herbs touted as healthful because of their toxin content, not their food content, are onions, garlic, comfrey, aloe, cayenne peppers, mints and innumerable others. In seeking health, many concerned individuals end up further polluting their bodies, thus creating more disease.

Among the many pernicious plants and herbs touted as healthful because of their toxin content, not their food content, are onions, garlic, comfrey, aloe, cayenne peppers, mints and innumerable others. In seeking health, many concerned individuals end up further polluting their bodies, thus creating more disease.

==== Drinking Habits Are Damaging to Health ====

==== Drinking Habits Are Damaging to Health ====

Humans are not naturally drinking animals, for we have no natural equipment for that practice. Drinking is done artificially with the aid of tools. Our natural diet is usual- ly water sufficient.

Humans are not naturally drinking animals, for we have no natural equipment for that practice. Drinking is done artificially with the aid of tools. Our natural diet is usually water sufficient.

In addition, drinking as practiced today is almost totally pathogenic. Drinking pure (distilled) water is not pathogenic, but substances which occasion its drinking are usually pathogenic. (Sometimes, of course, extraordinary heat and/or vigorous activity lay the bases for drinking pure water.)

In addition, drinking as practiced today is almost totally pathogenic. Drinking pure (distilled) water is not pathogenic, but substances which occasion its drinking are usually pathogenic. (Sometimes, of course, extraordinary heat and/or vigorous activity lay the bases for drinking pure water.)

Most drinking is of poisoned drinks. Sugared and flavored drinks are toxic, as are coffees, cocoas, sodas, beers, wines, whiskeys, teas of all kinds, etc. Even fruit and veg- etable juices are far less than ideal because they represent fragmented rather than whole foods.

Most drinking is of poisoned drinks. Sugared and flavored drinks are toxic, as are coffees, cocoas, sodas, beers, wines, whiskeys, teas of all kinds, etc. Even fruit and vegetable juices are far less than ideal because they represent fragmented rather than whole foods.

Most drinking amounts to drug habits rather than acts supplying needed water. It bears reiterating that almost all drinking is pathogenic.

Most drinking amounts to drug habits rather than acts supplying needed water. It bears reiterating that almost all drinking is pathogenic.

=== A Survey Of Unconventional Dietic Schools And Their Fallacies ===

=== A Survey Of Unconventional Dietetic Schools And Their Fallacies ===

 

 

 

 

 

 

 

 

 

 

 

 

 

There are many schools of thought concerning the content of the human diet. We have viewed conventional eating which embraces the concept of the four basic food groups. Other schools are called macrobiotic, vegetarian, fruitarian, vegan and yet oth- ers. Let’s take a brief look at some of these one by one.

There are many schools of thought concerning the content of the human diet. We have viewed conventional eating which embraces the concept of the four basic food groups. Other schools are called macrobiotic, vegetarian, fruitarian, vegan and yet oth- ers. Let’s take a brief look at some of these one by one.