N. C. District: No. 3 [320193] Field Worker: Esther S. Pinnix Word Total: 3,199 Editor: P. G. Cross Subject: "Negro Folklore of the Piedmont". Consultants: Mrs. P. G. Cross, Miss... Read more of Betty Cofer at Martin Luther King.caInformational Site Network Informational


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Food Combining And "healthfood Junkfood"

Category: Diet and Nutrition
Source: How And When To Be Your Own Doctor

This brings us to a topic I call healthfood junkfood. Many people
improve their diet, eliminating meat and chemicalized food in favor
of whole grains and organically grown foods, but they then proceed
to make these otherwise good foods into virtual junkfood by
preparing them incorrectly. In my travels, I've noticed this same
thing happens everywhere on Earth. What should be health-producing
dietaries are ruined by frying, salting and sugaring.

Healthfood junkfoods include organically grown potato chips deep
fried in cold pressed organic unsaturated canola oil (made rancid by
frying) sprinkled with natural sea salt; organically grown oat and
nut granola roasted with cold-pressed unsaturated oil (made rancid
by roasting) hideously sweetened with honey; carrot cake made with
rancid whole wheat flour, cold pressed unsaturated oil (made rancid
by baking), honey, and cream cheese (salted); whole wheat cookies
(stale, rancid flour) sweetened with honey, made with vegetable oil
baked at high heat (rancid); whole wheat pizza vegetarian style with
lots of soy cheese; whole wheat pizza vegan style with lots of real
raw milk cheese; organically grown corn chips deep fried in cold
pressed vegetable oil with or without natural sea salt, yogurts made
from powdered milk without an active culture of beneficial bacteria
and covered with highly sugared fruits, etc. These foods may well
represent an improvement over the average American diet, but they
still are not healthy foods, and should never be used in a diet for
a sick person. Nor are they worthy of a person attempting to
maximize health.

The problem with healthfood junkfoods is not their major
ingredients, but how they were combined and processed and
adulterated. Remember, fats, animal or vegetable, subjected to high
heat become indigestible and toxic and make anything they're cooked
with indigestible; salt is a toxic drug; cheese, hard enough to
digest as it is, when raised to high temperatures as it is when
making pizza, becomes virtually indigestible and cheese inevitably
contains a lot of butterfat which, though saturated animal fat, when
raised to high temperatures, still becomes slightly rancid. And all
these foods represent indigestible combinations.

My clients almost never believe me when I first explain the idea of
food combining. They think if it goes in one end, comes out the
other, and they don't feel any unpleasant symptoms in between, then
it was digested. But bad food combinations have a cumulative
degenerative effect over a long period of time. When the symptoms
arrive the victim never associates the food combination with the
symptom because it seems to them that they've always been eating the

Mainstream nutritionists have brainwashed the public into thinking
that we should have a representative serving from each of the "four
basic food groups" at each and every meal, plus a beverage and a
desert. Or, as my husband Steve is fond of quipping, a "balanced
meal" has four colors on every plate: something red, something
green, something white and something yellow. But the balanced meal
is a gastronomic catastrophe that can only be processed by the very
young with high digestive vitality, the exceptionally vital of any
age, people with cast iron stomachs which usually refers to their
good heredity, and those who are very physically active.

Few seem to realize that each type of food requires specific and
different digestive enzymes in the mouth, stomach, and intestine.
Carbohydrates, fats, proteins--each requires differing acid or
alkaline environments in order to be digested. Proteins require an
acid environment. Starch digestion requires an alkaline environment.
When foods in complex combinations are presented to the stomach all
together, like a meal with meat, potatoes, gravy, vegetables, bread,
butter, a glass of milk, plus a starchy sweet desert, followed by
coffee or tea, the stomach, pancreas, liver and small intestine are
overwhelmed, resulting in the fermentation of the sugars and
starches, and the putrefaction of the proteins, and poor digestion
of the whole. It is little wonder that most people feel so tired
after a large meal and need several cups of strong coffee to be able
to even get up from the table. They have just presented their
digestive tract with an immensely difficult and for some an
impossible task.

For the most efficient digestion, the body should be presented with
one simple food at a time, the one bowl concept, easily achieved by
adherence to the old saying, "one food at a meal is the ideal." An
example of this approach would be eating fruits for breakfast, a
plain cereal grain for lunch, and vegetables for supper. If you
can't eat quite that simply, then proper food combining rules should
be followed to minimize digestive difficulty, maximize the
adsorption of nutrients from your food, and reduce or eliminate the
formation of toxemia, and of course foul gas.

In general, fruit should be eaten alone unless you happen to be
hypoglycemic or diabetic in which case fruit should be eaten with
small quantities of a vegetable protein such as nuts, or yogurt
and/or cheese if able to digest dairy. Starches should be eaten with
vegetables, which means that a well combined meal would include a
grain such as rice, millet, buckwheat, amaranth, quinoa, corn,
wheat, rye, oats, spelt, potatoes, or starchy winter squash combined
with raw or cooked vegetables. Protein foods such as meat, eggs,
beans, lentils, tofu, split peas, should be combined with
vegetables, raw or cooked. But protein should never be combined with
starches. The most popular North American snacks and meals always
have a starch/protein combination, for example: meat and potatoes,
hamburger in a bun, hot dog with bun, burrito with meat or cheese,
meat sandwiches, etc. It is little wonder that intestinal gas is
accepted as normal, and that over time these hard to digest
combinations eventually cause health problems that demand attention.

Another sure fire way to ruin any food, including the very best
available is to eat in the presence of negative emotions generated
by yourself or others. Negative emotions include fear, anger,
frustration, envy, resentment, etc. The digestive tract is
immediately responsive to stress and or negative thoughts. It
becomes paralyzed in negative emotional states; any foods eaten are
poorly digested, causing toxemia.

It is natural for a person who has lost a loved one or suffered a
great loss of any kind to lose their appetite for a period of time.
This reaction is pro-survival, because while grieving, the body is
griped by powerful negative emotions. There are people who, under
stress or when experiencing a loss, eat ravenously in an attempt to
comfort themselves. If this goes on for long the person can expect
to create a serious illness of some kind.

Individual sensitivity to this type of overeating is dependent upon
genetics and personality and who is generating the negative
emotions. Self generated negative emotions are very difficult to
avoid. If you are unable to change your own emotional tone or that
of others around you, then it is important to eat very lightly, eat
only easily digested foods such as raw fruits and vegetables, raw
juices, steamed vegetables, and small servings of whole grains, nuts
and seeds.

Next: Diets To Heal The Critically Ill

Previous: The Real Truth About Salt And Sugar

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