Changes

= Lesson 29 - Why Condiments Should Not Be Included In The Diet =

= Lesson 29 - Why Condiments Should Not Be Included In The Diet =

== Condiments, Seasonings and Spices ==

== Condiments, Seasonings and Spices ==

The ancient Egyptian mummies are masterpieces of the embalmer’s art. For thou- sands of years, the bodies of kings and queens have been preserved by an intricate process that was once a closely guarded secret of the priests. Exotic substances, “magi- cal” potions and hard-to-find agents were used to tighten the flesh around the corpses of royalty and preserve them from decay over the centuries.

The ancient Egyptian mummies are masterpieces of the embalmer’s art. For thou- sands of years, the bodies of kings and queens have been preserved by an intricate process that was once a closely guarded secret of the priests. Exotic substances, “magi- cal” potions and hard-to-find agents were used to tighten the flesh around the corpses of royalty and preserve them from decay over the centuries.

Making mummified corpses was the original use of seasonings that modern man now sprinkles so liberally over his food. What effects do these spices have on the living or- ganism and how did their use begin?

Making mummified corpses was the original use of seasonings that modern man now sprinkles so liberally over his food. What effects do these spices have on the living or- ganism and how did their use begin?

29.1.1 The Original Use of Spices

=== The Original Use of Spices ===

 

Spices, salt and seasonings were first used to preserve food and to disguise the taste of food that had gone bad. Rotting meat and old vegetables that had been heavily spiced could be eaten without disgust. Salted food could be carried for weeks without decay.

Spices, salt and seasonings were first used to preserve food and to disguise the taste of food that had gone bad. Rotting meat and old vegetables that had been heavily spiced could be eaten without disgust. Salted food could be carried for weeks without decay.

These items used in cooking are known as condiments and they seem to have had their start at about the same time man abandoned his diet of primary fresh and seasonal foods and started to use more and more meats, cooked and processed foods.

These items used in cooking are known as condiments and they seem to have had their start at about the same time man abandoned his diet of primary fresh and seasonal foods and started to use more and more meats, cooked and processed foods.

29.1.2 What Is A Condiment?

=== What Is A Condiment? ===

 

A condiment is generally something “extra” that is added to a food for “flavor” or taste stimulation or even for its preservative properties (like salt and vinegar). In other words, condiments are used for the taste “satisfaction” that it might provide and not for any nutritional value.

A condiment is generally something “extra” that is added to a food for “flavor” or taste stimulation or even for its preservative properties (like salt and vinegar). In other words, condiments are used for the taste “satisfaction” that it might provide and not for any nutritional value.

If you are ever in doubt if a substance is a suitable food or a condiment to be avoided, simply ask yourself this question: Could I eat a mouthful of this enjoyably? If not, it should be avoided.

If you are ever in doubt if a substance is a suitable food or a condiment to be avoided, simply ask yourself this question: Could I eat a mouthful of this enjoyably? If not, it should be avoided.

29.1.3 The True Nature of Condiments

=== The True Nature of Condiments ===

 

The greatest living proponent of Natural Hygiene, Dr. Herbert M. Shelton, described the true nature of condiments and food seasonings in his book Human Life: Its Philoso- phy and Laws in the following manner:

The greatest living proponent of Natural Hygiene, Dr. Herbert M. Shelton, described the true nature of condiments and food seasonings in his book Human Life: Its Philoso- phy and Laws in the following manner:

“No one need ever develop a craving for these substances and where it is already de- veloped, it can be easily overcome if one will give up their use and persist in abstaining from them for a time. When the sense of taste is restored to normal, you will find fine, delicate flavors in foods that you never knew existed.”

“No one need ever develop a craving for these substances and where it is already de- veloped, it can be easily overcome if one will give up their use and persist in abstaining from them for a time. When the sense of taste is restored to normal, you will find fine, delicate flavors in foods that you never knew existed.”

29.1.4 Condiments Are Everywhere

=== Condiments Are Everywhere ===

 

If you eat in a restaurant, use any processed foods or shop in a supermarket, you’re going to be exposed to condiments. There are hundreds of flavor enhancers, spices and seasonings added to almost all of our foods. To avoid them, you’ll have to prepare your own food from fresh ingredients.

If you eat in a restaurant, use any processed foods or shop in a supermarket, you’re going to be exposed to condiments. There are hundreds of flavor enhancers, spices and seasonings added to almost all of our foods. To avoid them, you’ll have to prepare your own food from fresh ingredients.

Since there are so many condiments in use today, only the major ones will be dis- cussed. A listing of other widely used condiments will also be given according to their classification so that the student may learn to recognize the wide range of condiments that exist.

Since there are so many condiments in use today, only the major ones will be dis- cussed. A listing of other widely used condiments will also be given according to their classification so that the student may learn to recognize the wide range of condiments that exist.

29.2. Specific Condiments

== Specific Condiments ==

 

 

 

 

 

 

 

 

 

Salt is the most widely used condiment in the world. Last year Americans ate over 275,000 tons of table salt, and on the average each person in this country consumes five times as much salt as any other world citizen.

Salt is the most widely used condiment in the world. Last year Americans ate over 275,000 tons of table salt, and on the average each person in this country consumes five times as much salt as any other world citizen.

There is no safe level of salt use.

There is no safe level of salt use.

29.2.1.1 The Myths of Salt

==== The Myths of Salt ====

 

If salt is so bad, why do we use it. all? Is there really a need for salt in the diet? Salt use has been defended on these four misconceptions:

If salt is so bad, why do we use it. all? Is there really a need for salt in the diet? Salt use has been defended on these four misconceptions:

Let’s look at each one of these beliefs and see if they are based upon any truth.

Let’s look at each one of these beliefs and see if they are based upon any truth.

29.2.1.2 You Don’t Need Salt To live

==== You Don’t Need Salt To live ====

 

The most common defense for salt is that the body has certain sodium and chlorine mineral needs that the sodium chloride (table salt) crystals are thought to fulfill. Sodium is used by the body to maintain a water balance, to integrate nervous functioning and to aid in the formation of digestive juices. Chlorine helps sustain normal heart activity, plays an important role in the body’s acid-alkaline balance and aids digestion and elimi- nation.

The most common defense for salt is that the body has certain sodium and chlorine mineral needs that the sodium chloride (table salt) crystals are thought to fulfill. Sodium is used by the body to maintain a water balance, to integrate nervous functioning and to aid in the formation of digestive juices. Chlorine helps sustain normal heart activity, plays an important role in the body’s acid-alkaline balance and aids digestion and elimi- nation.

Can you still believe that salt is essential for life?

Can you still believe that salt is essential for life?

29.2.1.3 Does Salt Make Food Taste Better?

Does Salt Make Food Taste Better?

Even if people are convinced that salt is of no nutritional use, they will still defend it as a flavor enhancer. “Salt makes my food taste so much better,” is the common justifi- cation for salt eating. But can salt add flavor to your food?

Even if people are convinced that salt is of no nutritional use, they will still defend it as a flavor enhancer. “Salt makes my food taste so much better,” is the common justifi- cation for salt eating. But can salt add flavor to your food?

Salt can’t add flavor or anything else to your food. It’s a chemical. A chemical can’t give you or your food anything extra, except perhaps some irritating stimulation that is mistakenly identified as “flavor.”

Salt can’t add flavor or anything else to your food. It’s a chemical. A chemical can’t give you or your food anything extra, except perhaps some irritating stimulation that is mistakenly identified as “flavor.”

29.2.1.4 Does Salt Help Digestion?

==== Does Salt Help Digestion? ====

 

Salt has been defended as an important aid in food digestion.

Salt has been defended as an important aid in food digestion.

# the absorption of food through the intestinal membranes is inhibited;

# the absorption of food through the intestinal membranes is inhibited;

# proteinsolubilityincreasesandaconsiderablelossoftissuebuildingmaterialoccursin  the urine (a pathological condition known as “albuminuria”);

# proteinsolubilityincreasesandaconsiderablelossoftissuebuildingmaterialoccursin  the urine (a pathological condition known as “albuminuria”);

# the water balance in food digestion is disturbed, thus slowing digestion. In short, salt does not enhance digestion; its presence in the body actually retards di- gestion.  In Japan where salted and pickled foods are a dietary mainstay, the incidence of stomach cancer is higher than any other place else in the world. There is a definite link between high salt use and stomach cancer.  Does a cancerous stomach sound like digestion is being improved?  29.2.1.5 Is Salt An Essential Part of the Blood?  Since salt is found in the blood, people think that we must consume it for healthy blood. There are “salts” in the blood, and sodium chloride is among these other mineral salts. But does this prove that table salt is an essential ingredient of the bloodstream?  Most people have eaten so much salt all their lives that there is a continual circula- tion of sodium chloride through the bloodstream. The reason that the salt is in the blood is that the body is constantly trying to eliminate it from the system.  A typical salt-eater has so much salt in the body that the body can never catch up on its elimination. We are probably capable of excreting around 200 milligrams of salt a day through the kidneys (this is about as much salt as can be placed on the end of a sharp-pointed knife). Most people eat fifty times that much. So where does all this ex- tra salt go? It’s stored in layers beneath the skin to be eliminated by perspiration, and it is also continually circulating in the bloodstream, waiting to be processed by the over- worked kidneys.  Of course there is salt in the bloodstream. There are also pesticide compounds, drug poisons and environmental toxins as well. Does this mean (hat these are also an essential part of the blood? The bloodstream circulates wastes and poisons for elimination if we put them into the body. Salt is just another one of these toxins that we have introduced into the body.  Organic mineral salts are also in the bloodstream, and these are used by the body for a number of functions. Inorganic table salt, however, is only a poison that the body must try to eliminate.  29.2.1.6 And Take This With a Grain of Salt... Amazingly enough, many nutritionists today still recommend that everyone con- sume a minimum daily requirement (MDR) of salt. The most frequently estimated MDR

# the water balance in food digestion is disturbed, thus slowing digestion.

In short, salt does not enhance digestion; its presence in the body actually retards di- gestion.  In Japan where salted and pickled foods are a dietary mainstay, the incidence of stomach cancer is higher than any other place else in the world. There is a definite link between high salt use and stomach cancer.  Does a cancerous stomach sound like digestion is being improved?  29.2.1.5 Is Salt An Essential Part of the Blood?  Since salt is found in the blood, people think that we must consume it for healthy blood. There are “salts” in the blood, and sodium chloride is among these other mineral salts. But does this prove that table salt is an essential ingredient of the bloodstream?  Most people have eaten so much salt all their lives that there is a continual circula- tion of sodium chloride through the bloodstream. The reason that the salt is in the blood is that the body is constantly trying to eliminate it from the system.  A typical salt-eater has so much salt in the body that the body can never catch up on its elimination. We are probably capable of excreting around 200 milligrams of salt a day through the kidneys (this is about as much salt as can be placed on the end of a sharp-pointed knife). Most people eat fifty times that much. So where does all this ex- tra salt go? It’s stored in layers beneath the skin to be eliminated by perspiration, and it is also continually circulating in the bloodstream, waiting to be processed by the over- worked kidneys.  Of course there is salt in the bloodstream. There are also pesticide compounds, drug poisons and environmental toxins as well. Does this mean (hat these are also an essential part of the blood? The bloodstream circulates wastes and poisons for elimination if we put them into the body. Salt is just another one of these toxins that we have introduced into the body.  Organic mineral salts are also in the bloodstream, and these are used by the body for a number of functions. Inorganic table salt, however, is only a poison that the body must try to eliminate.   

 

==== And Take This With a Grain of Salt... ====

Amazingly enough, many nutritionists today still recommend that everyone con- sume a minimum daily requirement (MDR) of salt. The most frequently estimated MDR

for salt is 200 milligrams. Most Americans consume fifty to seventy-five times that much every day. In fact, no national diet anywhere in the world contains less than this MDR for salt.

for salt is 200 milligrams. Most Americans consume fifty to seventy-five times that much every day. In fact, no national diet anywhere in the world contains less than this MDR for salt.

The important thing to remember is that if you would eliminate all inorganic table salt from your diet and consume “0” grams a day, you would experience a higher level of health and add years to your life.

The important thing to remember is that if you would eliminate all inorganic table salt from your diet and consume “0” grams a day, you would experience a higher level of health and add years to your life.

29.2.1.7 Salt Is Antibiotic

==== Salt Is Antibiotic ====

 

Salt was originally used as the first food preservative. It was discovered that when meats and vegetables were salted, decay was decreased.

Salt was originally used as the first food preservative. It was discovered that when meats and vegetables were salted, decay was decreased.

If you cannot always have fresh foods, there are better ways to preserve food than salting. Drying food or storing it at low temperatures is the best way to prevent bacterial growth. There is absolutely no reason to add salt to food preserved in other ways, such as canned or frozen foods, since this is only done for “flavoring.”

If you cannot always have fresh foods, there are better ways to preserve food than salting. Drying food or storing it at low temperatures is the best way to prevent bacterial growth. There is absolutely no reason to add salt to food preserved in other ways, such as canned or frozen foods, since this is only done for “flavoring.”

29.2.1.8 Final Thoughts about Salt

==== Final Thoughts about Salt ====

 

Hypertension (high-blood pressure) is one of the most common illnesses today. It accompanies coronary heart disease, stroke, congestive heart failure and kidney disease. A 35-year-old man with blood pressure 14% above normal has lost 9 years of his life expectancy. A 45-year-old man whose pressure is 17% above normal runs twice the risk

Hypertension (high-blood pressure) is one of the most common illnesses today. It accompanies coronary heart disease, stroke, congestive heart failure and kidney disease. A 35-year-old man with blood pressure 14% above normal has lost 9 years of his life expectancy. A 45-year-old man whose pressure is 17% above normal runs twice the risk

It is toxic. It is poisonous. It cannot be used by the body in any amount. Don’t limit your salt use—eliminate its use.

It is toxic. It is poisonous. It cannot be used by the body in any amount. Don’t limit your salt use—eliminate its use.

29.2.2 Cayenne Pepper

=== Cayenne Pepper ===

 

Hot peppers are often used to spice up dishes, especially in Mexican, Oriental and Indian cooking. Cayenne or red pepper is perhaps the most popular, and it is also often recommended by herb enthusiasts as a general “cure-all.”

Hot peppers are often used to spice up dishes, especially in Mexican, Oriental and Indian cooking. Cayenne or red pepper is perhaps the most popular, and it is also often recommended by herb enthusiasts as a general “cure-all.”

Cayenne pepper is an irritant, and any stimulating effects it may produce are done so at the expense of the body’s well-being.

Cayenne pepper is an irritant, and any stimulating effects it may produce are done so at the expense of the body’s well-being.

29.2.3 Cooking Spices

=== Cooking Spices ===

 

There are many different cooking spices, such as nutmeg, cinnamon, allspice, ginger, cloves, mace, and so on. All of these spices contain harmful volatile oils and acrid resins which irritate the digestive tract. The net effect of using these spices in foods is that the body tries to hurry the irritating spices through the gastrointestinal tract to minimize the harmful effects.

There are many different cooking spices, such as nutmeg, cinnamon, allspice, ginger, cloves, mace, and so on. All of these spices contain harmful volatile oils and acrid resins which irritate the digestive tract. The net effect of using these spices in foods is that the body tries to hurry the irritating spices through the gastrointestinal tract to minimize the harmful effects.

This is why spices are thought to help the digestion of food—in reality the food, instead of being properly digested, is simply speeded toward the nearest exit for rapid elimination. Spices are stimulants and irritants and their presence in food negates most of the nutritional value of the food eaten.

This is why spices are thought to help the digestion of food—in reality the food, instead of being properly digested, is simply speeded toward the nearest exit for rapid elimination. Spices are stimulants and irritants and their presence in food negates most of the nutritional value of the food eaten.

29.2.4 Cinnamon

=== Cinnamon ===

 

Cinnamon is the bark of the cinnamon tree which is powdered and dried. It contains one to two percent volatile oils and a considerable amount of tannin which gives it the bitter aftertaste. Tannin is an astringent that is also found in common tea. It is toxic to the human system.

Cinnamon is the bark of the cinnamon tree which is powdered and dried. It contains one to two percent volatile oils and a considerable amount of tannin which gives it the bitter aftertaste. Tannin is an astringent that is also found in common tea. It is toxic to the human system.

29.2.5 Nutmeg

=== Nutmeg ===

 

Nutmeg is the powdered kernel of the fruit of the nutmeg tree. The outer covering of the kernel is used to make the nutmeg spice, while the inner coat is used to make the spice called mace.

Nutmeg is the powdered kernel of the fruit of the nutmeg tree. The outer covering of the kernel is used to make the nutmeg spice, while the inner coat is used to make the spice called mace.

Nutmeg is fatal in large doses, leading to convulsive seizures. Large nonlethal doses produce prolonged hallucinations similar to psychedelic drugs.

Nutmeg is fatal in large doses, leading to convulsive seizures. Large nonlethal doses produce prolonged hallucinations similar to psychedelic drugs.

29.2.6 Mustard

=== Mustard ===

 

Mustard is made from the seed of the mustard plant. Besides the harmful vinegar, salt and other condiments in table mustard, the seed itself contains certain alliaceous oils like the garlic and onion plants. These oils are very irritating to all tissues of the body and produce a disagreeable odor.

Mustard is made from the seed of the mustard plant. Besides the harmful vinegar, salt and other condiments in table mustard, the seed itself contains certain alliaceous oils like the garlic and onion plants. These oils are very irritating to all tissues of the body and produce a disagreeable odor.

Horseradish has the same undesirable oils and properties as mustard.

Horseradish has the same undesirable oils and properties as mustard.

29.2.7 Vinegar

=== Vinegar ===

 

Vinegar is the result of acetic fermentation of alcoholic liquids. Vinegar is very inju- rious to the digestive organs, and it does not matter if it is white vinegar, cider vinegar, or whatever its source.

Vinegar is the result of acetic fermentation of alcoholic liquids. Vinegar is very inju- rious to the digestive organs, and it does not matter if it is white vinegar, cider vinegar, or whatever its source.

Vinegar reduces the number of red blood cells, greatly retards digestion and assim- ilation, and harms the kidneys. When used in conjunction with starchy foods, digestion is completely suspended and fermentation rapidly results.

Vinegar reduces the number of red blood cells, greatly retards digestion and assim- ilation, and harms the kidneys. When used in conjunction with starchy foods, digestion is completely suspended and fermentation rapidly results.

29.2.8 Other Condiments

There are numerous other condiments, and some of them, such as garlic, onion, herbs, etc., are discussed in detail in other lessons. To help you identify various condiments, the following table and categories may prove useful.

=== The Classification of Condiments ===

 

 

 

29.3.1 The Classification of Condiments

{| class="wikitable"

{| class="wikitable"

|Class Examples

|Class Examples

There are many other food items that are also used as condiments by themselves, such as relishes, mayonnaise, pickles, chutneys, spreads, dips, etc. All of these contain a high percentage of the above-listed condiments and should be strictly avoided by any person desiring good health.

There are many other food items that are also used as condiments by themselves, such as relishes, mayonnaise, pickles, chutneys, spreads, dips, etc. All of these contain a high percentage of the above-listed condiments and should be strictly avoided by any person desiring good health.

29.3.2 The Best Condiment

=== The Best Condiment ===

 

The best seasoning is a hearty appetite.

The best seasoning is a hearty appetite.

29.4. Question & Answers

== Question & Answers ==

 

Can you name any safe salt substitutes?

Can you name any safe salt substitutes?

If I were hitting you in the head with a hammer, would you ask me to stop or to use a softer hammer? Seriously, you don’t need a substitute for a poisonous sub- stance. By using such items as potassium chloride salt, kelp, herb seasonings, and other substitutes, you’re still keeping the salt-shaker habit alive, and you’ll never be able to develop an appreciation for the natural flavors of wholesome foods. When you eat fresh foods in a mostly raw state, you’ll have absolutely no desire for salt or for any “substitute.”

If I were hitting you in the head with a hammer, would you ask me to stop or to use a softer hammer? Seriously, you don’t need a substitute for a poisonous sub- stance. By using such items as potassium chloride salt, kelp, herb seasonings, and other substitutes, you’re still keeping the salt-shaker habit alive, and you’ll never be able to develop an appreciation for the natural flavors of wholesome foods. When you eat fresh foods in a mostly raw state, you’ll have absolutely no desire for salt or for any “substitute.”

Now, I’ll give you a second answer. Yes, there are some alternatives to salt and seasonings that you can use as you are becoming established on a fresh food di- et. Freshly squeezed lemon juice stimulates the taste buds like salt, but without the irritating and harmful effects. A little lemon juice over nonstarchy foods is a per- missible alternative to salting until your taste buds come back alive.

Now, I’ll give you a second answer. Yes, there are some alternatives to salt and seasonings that you can use as you are becoming established on a fresh food diet. Freshly squeezed lemon juice stimulates the taste buds like salt, but without the irritating and harmful effects. A little lemon juice over non-starchy foods is a permissible alternative to salting until your taste buds come back alive.

You might also consider eating those fruits and vegetables that are high in or- ganic sodium and mineral salts. Celery, beets, carrots, cabbage and dried figs are high in organic mineral salts, particularly sodium, and may help you away from the

You might also consider eating those fruits and vegetables that are high in organic sodium and mineral salts. Celery, beets, carrots, cabbage and dried figs are high in organic mineral salts, particularly sodium, and may help you away from the

salt habit. A salad with chopped celery and lemon juice, for example, creates s very salty taste.

salt habit. A salad with chopped celery and lemon juice, for example, creates s very salty taste.

What about black pepper? You didn’t discuss this in the lesson.

What about black pepper? You didn’t discuss this in the lesson.

Black pepper is not an actual pepper, but is made from the dried berries of a tropical shrub. Whereas hot peppers like cayenne and chilies are primarily stimu- lants, black pepper is chiefly an irritant. It has particularly harmful effects on the intestinal tract.

Black pepper is not an actual pepper, but is made from the dried berries of a tropical shrub. Whereas hot peppers like cayenne and chilies are primarily stimulants, black pepper is chiefly an irritant. It has particularly harmful effects on the intestinal tract.

Allegedly, black pepper is 47 times more detrimental to the functioning of the liver than is alcohol. White pepper, often used by gourmets, is simply the ripened berries of the pepper shrub.

Allegedly, black pepper is 47 times more detrimental to the functioning of the liver than is alcohol. White pepper, often used by gourmets, is simply the ripened berries of the pepper shrub.

A whole salad, uncut, requires no dressing. Take one bite of one vegetable, then a bite of another, and you can be suitably “entertained” without spicy and oily dressings. You can also eat a few nuts, seeds, or avocado with your salad—also in their whole form if teeth permit-along with the whole vegetables. Believe me, when you eat a “finger salad”—all whole vegetables—you get more enjoyment and less vitamin loss than if you chop and mix everything up in one big bowl.

A whole salad, uncut, requires no dressing. Take one bite of one vegetable, then a bite of another, and you can be suitably “entertained” without spicy and oily dressings. You can also eat a few nuts, seeds, or avocado with your salad—also in their whole form if teeth permit-along with the whole vegetables. Believe me, when you eat a “finger salad”—all whole vegetables—you get more enjoyment and less vitamin loss than if you chop and mix everything up in one big bowl.

Condiments, dressings, etc are usually desired when the original flavors and in- tegrity of a food are lost. Eat your foods whole, and you can appreciate all the won- derful subtle flavors that are there.

Condiments, dressings, etc are usually desired when the original flavors and integrity of a food are lost. Eat your foods whole, and you can appreciate all the wonderful subtle flavors that are there.

It seems that since we use such small amounts of seasonings that they couldn’t be all that harmful, I mean, a little pinch of something couldn’t hurt you that much.

It seems that since we use such small amounts of seasonings that they couldn’t be all that harmful, I mean, a little pinch of something couldn’t hurt you that much.

You can only use a “little pinch” because condiments are such potent and strong nonfood items. This should tell you something. Even a very small amount of a condiment will disrupt the natural digestive processes. The human organism is very sensitive to all toxins and poisons. As you refine your diet, you’ll begin to notice the undesirable effects of even those “small amounts” that you previously used.

You can only use a “little pinch” because condiments are such potent and strong nonfood items. This should tell you something. Even a very small amount of a condiment will disrupt the natural digestive processes. The human organism is very sensitive to all toxins and poisons. As you refine your diet, you’ll begin to notice the undesirable effects of even those “small amounts” that you previously used.

Article #1: Are Any Condiments Acceptable In the Hygienic Diet? By

== Article #1: Are Any Condiments Acceptable In the Hygienic Diet? by T.C. Fry ==

 

T.C. Fry

 

Very frankly this is an area in which I have not done much research and do not propose any. Why? Because condiments are stimulants (irritants) that cause the taste buds to go into a frenzy—they become “super charged.”

Very frankly this is an area in which I have not done much research and do not propose any. Why? Because condiments are stimulants (irritants) that cause the taste buds to go into a frenzy—they become “super charged.”

As s rule, reject condiments. Whole raw foods taste fine in themselves, one food at a time. If they don’t give you any “kick,” then you must give your sensing mechanisms a rest and the opportunity to rejuvenate. Fasting will accomplish this and a raw food diet will do it too. But the taste buds regenerate more slowly while on the raw food diet than when fasting.

As s rule, reject condiments. Whole raw foods taste fine in themselves, one food at a time. If they don’t give you any “kick,” then you must give your sensing mechanisms a rest and the opportunity to rejuvenate. Fasting will accomplish this and a raw food diet will do it too. But the taste buds regenerate more slowly while on the raw food diet than when fasting.

Article #2: Salt

== Article #2: Salt ==

 

The need of salt (concentrated sodium chloride) in human health and nutrition is another of the great myths of modern times.

The need of salt (concentrated sodium chloride) in human health and nutrition is another of the great myths of modern times.

The cells of the mucous membrane of the throat, esophagus and stomach are the next to suffer the tragedy of death and destruction. As the irritant moves into the stomach the body’s second line of defense goes into action.

The cells of the mucous membrane of the throat, esophagus and stomach are the next to suffer the tragedy of death and destruction. As the irritant moves into the stomach the body’s second line of defense goes into action.

A healthy body will instantly signal a sensation of nausea and trigger violent con- tractions of the stomach to cause vomiting and prompt elimination of the salt. A weak unhealthy body will tolerate the irritation and permit it to continue its journey of destruc- tion as some of it is absorbed (assimilated) into the mucous membrane tissue and thence into the bloodstream, and the rest is emptied into the duodenum.

A healthy body will instantly signal a sensation of nausea and trigger violent con- tractions of the stomach to cause vomiting and prompt elimination of the salt. A weak unhealthy body will tolerate the irritation and permit it to continue its journey of destruction as some of it is absorbed (assimilated) into the mucous membrane tissue and thence into the bloodstream, and the rest is emptied into the duodenum.

Upon reaching the duodenum, cellular distress is once again repeated. Since the trap door from the stomach has closed the only way for prompt discharge of the salt poison is through the intestines and bowels. A normal healthy body will respond with violent contractions of the intestinal muscles which produce a profuse flow of fluid from the mucous membranes to dilute the salt irritation and a rapid propulsion of the salt solution, and everything (all other ingested substances) suspended in it or ahead of it, through the intestines for a violent watery discharge from the anus (diarrhea). A weak unhealthy body will of course fail to actively respond to the salt, and the salt solution and im- perfectly digested foods will be absorbed (assimilated) through the intestinal walls and thence into the bloodstream.

Upon reaching the duodenum, cellular distress is once again repeated. Since the trap door from the stomach has closed the only way for prompt discharge of the salt poison is through the intestines and bowels. A normal healthy body will respond with violent contractions of the intestinal muscles which produce a profuse flow of fluid from the mucous membranes to dilute the salt irritation and a rapid propulsion of the salt solution, and everything (all other ingested substances) suspended in it or ahead of it, through the intestines for a violent watery discharge from the anus (diarrhea). A weak unhealthy body will of course fail to actively respond to the salt, and the salt solution and im- perfectly digested foods will be absorbed (assimilated) through the intestinal walls and thence into the bloodstream.

At this point the healthy body has rid itself of the salt irritant by spitting it out, vom- iting it up and/or excreting it in the form of diarrhea. The weak unhealthy body, on the other hand, has dully accepted the poison and passed it through the stomach and intesti- nal lining, destroying and injuring millions of cells as it goes. All digestive tract tissue cells have suffered as have all involved blood and lymph capillary cells. The blood car- ries the salt all over the body creating havoc with every cell. The kidneys which normal-

At this point the healthy body has rid itself of the salt irritant by spitting it out, vomiting it up and/or excreting it in the form of diarrhea. The weak unhealthy body, on the other hand, has dully accepted the poison and passed it through the stomach and intestinal lining, destroying and injuring millions of cells as it goes. All digestive tract tissue cells have suffered as have all involved blood and lymph capillary cells. The blood carries the salt all over the body creating havoc with every cell. The kidneys which normally filter out small amounts of salt which accidentally accompany digested food into the blood are not equipped to handle large amounts since its own cells are destroyed and injured by the irritant. The liver, which filters and chemically detoxifies many poisons and toxins tries but is helpless to do anything with the very stable and strong sodium chloride molecules and suffers severe damage as the salt passes through it. The heart suffers. The brain suffers. All body cells suffer.

 

ly filter out small amounts of salt which accidentally accompany digested food into the blood are not equipped to handle large amounts since its own cells are destroyed and in- jured by the irritant. The liver, which filters and chemically detoxifies many poisons and toxins tries but is helpless to do anything with the very stable and strong sodium chloride molecules and suffers severe damage as the salt passes through it. The heart suffers. The brain suffers. All body cells suffer.

Once the salt is trapped in the body’s circulating fluids the body response is one of extreme thirst as the cell population screams and cries for relief from the destructive foreign irritant. Most of the fluids consumed by the person are quickly assimilated and dilute and expand the volume of blood plasma, resulting in higher blood pressure and pulse rate. This in turn forces more fluid into tissue spaces to dilute salt concentrations in an effort to relieve cell distress. The fluid accumulates and remains as edema.

Once the salt is trapped in the body’s circulating fluids the body response is one of extreme thirst as the cell population screams and cries for relief from the destructive foreign irritant. Most of the fluids consumed by the person are quickly assimilated and dilute and expand the volume of blood plasma, resulting in higher blood pressure and pulse rate. This in turn forces more fluid into tissue spaces to dilute salt concentrations in an effort to relieve cell distress. The fluid accumulates and remains as edema.

More consumed salt intensifies the progressive destruction and deterioration of cells and leads to functional and structural failures through the body.

More consumed salt intensifies the progressive destruction and deterioration of cells and leads to functional and structural failures through the body.

Article #3: Here Are Some of the Reasons Why You Should Not Use

== Article #3: Here Are Some of the Reasons Why You Should Not Use ==

 

Condiments

Condiments

# Thepoisonouselementsofcondiments(suchasthemustardoilofonions,garlic,shal- lots, mustard, etc. or the allicin of garlic) cause injury in the body if absorbed, especially  to the organs of purification and detoxification, such as the liver and kidneys.

# Thepoisonouselementsofcondiments(suchasthemustardoilofonions,garlic,shal- lots, mustard, etc. or the allicin of garlic) cause injury in the body if absorbed, especially  to the organs of purification and detoxification, such as the liver and kidneys.

# Our ability to savor flavors is destroyed by condiments. That which overly excites our  taste buds slowly destroys our sense of taste.

# Our ability to savor flavors is destroyed by condiments. That which overly excites our  taste buds slowly destroys our sense of taste.

# Condiments cause disease! Headaches, high blood pressure, edema and a long list of  other conditions are directly traceable to such condiments as MSG, salt, vinegar, etc. Article #4: Using Condiments Is Like Wearing Makeup By Marti Fry Makeup is used by many women (and some men) for several reasons. It highlights the eyes with eyeliner, mascara and/or eyeshadow; the cheekbones with blusher and the lips with lipstick. Foundation, usually a flesh-colored liquid, is used to give an even and un- blemished appearance to the entire face. Many of us are aware that the “natural look” is better, both aesthetically and health- wise. Irritating, often carcinogenic, substances on delicate facial skin and near the eyes and on the eyelashes are unnecessary and phony. The healthy glow that comes from plenty of sunshine, exercise and wholesome foods; a loving disposition and enough sleep, rest and relaxation, mirrors true health. A healthy person is a beautiful person. Makeup is used to give the false impression of healthful beauty.  If you wear make-up but decide to stop using it, it may take you a while to get used to the “new you.”

# Condiments cause disease! Headaches, high blood pressure, edema and a long list of  other conditions are directly traceable to such condiments as MSG, salt, vinegar, etc.

 

== Article #4: Using Condiments Is Like Wearing Makeup By Marti Fry ==

Makeup is used by many women (and some men) for several reasons. It highlights the eyes with eyeliner, mascara and/or eyeshadow; the cheekbones with blusher and the lips with lipstick. Foundation, usually a flesh-colored liquid, is used to give an even and un- blemished appearance to the entire face.

 

Many of us are aware that the “natural look” is better, both aesthetically and health- wise. Irritating, often carcinogenic, substances on delicate facial skin and near the eyes and on the eyelashes are unnecessary and phony.

 

The healthy glow that comes from plenty of sunshine, exercise and wholesome foods; a loving disposition and enough sleep, rest and relaxation, mirrors true health. A healthy person is a beautiful person. Makeup is used to give the false impression of healthful beauty.  If you wear make-up but decide to stop using it, it may take you a while to get used to the “new you.”

At first you might not like the natural you because you’re not used to it. But in time you’ll see the phoniness of the makeup on other people as repulsive, not attractive as it used to seem.

At first you might not like the natural you because you’re not used to it. But in time you’ll see the phoniness of the makeup on other people as repulsive, not attractive as it used to seem.

Condiments give a very similar effect to foods as makeup does to faces. They give enhancement that is false. They make the foods seem better-tasting than they really are. With condiments you can eat low-quality or cooked foods and try to fool your taste buds into thinking they’re getting something really good.

Condiments give a very similar effect to foods as makeup does to faces. They give enhancement that is false. They make the foods seem better-tasting than they really are. With condiments you can eat low-quality or cooked foods and try to fool your taste buds into thinking they’re getting something really good.

Condiments, like makeup, are irritating and harmful end often carcinogenic. You would be much further ahead to purchase higher-quality foods and eat them in their un- cooked state. The foods of our natural biological adaptation are wonderful and don’t need seasonings. Likewise, you are attractive naturally and don’t need make-up to en- hance your appearance.

Condiments, like makeup, are irritating and harmful end often carcinogenic. You would be much further ahead to purchase higher-quality foods and eat them in their un- cooked state. The foods of our natural biological adaptation are wonderful and don’t need seasonings. Likewise, you are attractive naturally and don’t need make-up to enhance your appearance.