We know that diet has a great effect on our physical body but we ignore the effect that diet has on our cerebral self, our cognitive ability, and our emotional stability. After all, that’s why we take a coffee break, isn’t it – to affect our physical and cerebral self?
We seldom think about how what we eat affects how we think. If you feel weak, confused and unable to concentrate, visit the website. This is the site of Angela Chang who suffered such severe acne that it was on her ears. She had such ‘brain fog’ that she had to drop out of school and she was overweight and contemplated suicide. One day she met a stranger on the street who asked if he could talk to her. She did and what she learned changed her life forever. She learned about the importance of proper diet and cleansing the poisons out of her body that are produced by an improper diet. This is accomplished by using a ‘colon cleanse’ and dietary changes. As I have mentioned several times in this book, I help people to overcome cancer – for life, by following an easy and inexpensive dietary plan and other considerations. I recommend a colon cleanse as the first step in the process.
Does it work? I have lost my records through several computer crashes, but my estimate is that 4 out of 5 people who are able to follow such a plan are cancer free in two months – sometimes, just weeks or days! I dumped pounds of cancer from my body and was cancer free in just 10 days – that was 18 years ago. Just last week, two more people called to say that they are now cancer free. It works!
We are aware of the effects of alcohol on our ability to reason, and we also know about tranquilizers and ‘recreational drugs’. We seldom think about how our diet is actually poisoning our body, including our brain. Did you know that our body stores un-metabolized toxins in our liver, our body fat and in our BRAIN! It is no wonder that we feel tired all the time and drag our way through the day, with coffee for stimulation and a donut for energy.
Personally, I would not want to have the responsibility of a produce manager in a supermarket. He has to present really fresh-looking, large and colorful, produce every day. He has to understand the ‘market’ and not over-stock on delicate produce.
Consider strawberries for instance. The things that they call strawberries in the supermarkets are really hybrids that are crossed with other plants. They are ‘designed’ to produce large fruits, with attractive color and a long shelf life. ‘Real’ strawberries have such a short shelf life that you won’t likely find them in a supermarket.
How long has it been since you have tasted a real, juicy, vine ripened strawberry? Has your ‘strawberry experience’ been limited to only the fruit that you buy in store? If this is your sad condition, you have a real treat awaiting you if you can take a ride out into the ‘country’ on some beautiful June day and stop at a roadside table with a sign written with an ink marker on a piece of cardboard box that is taped to the back of a folding chair; saying “fresh strawberries”. The berries won’t be as large as the ones you find in a store. The vine ripened ‘real’ ones will be darker in color with hints of purple (depending upon the variety) when they are fully ripe, and with no hint of white, inside or out. They will be very soft so you must handle them gently. They won’t ‘keep’ for long so use them the day you buy them. They are deliciously fragrant. Did you ever try to ‘smell’ a commercially grown supermarket strawberry? They have virtually no smell in the condition that you buy them. ‘Real’ strawberries are not as large as the commercial hybrids but they more than make up for that by their juicy flavor.
What ‘gets’ me is that society is accepting these ‘fake’ strawberries as if they were ‘real’. You find them sliced in various fruit dishes. It is not easy to slice a fully vine-ripened strawberry as they are very soft.
The same is true with melons, peaches and plums. Tomatoes are special if they are vine ripened. Did you know that the nutritional value of tomatoes is at their peak, only hours before they are fully vine-ripened? One of my happiest memories is as an 8 year old boy, crawling out of bed on a dewy summer morning, jumping into my bib overalls, (the only stitch of clothing that I wore in the summertime) and took my bare feet out into our garden with a salt shaker in my pocket. The dew wetted the tomato enough to hold the salt as I would take that first, full mouth, gushing bite. I shivered my way through two or three tomatoes and I was ready to face the coming day. (I was ‘dressed for the day’, and it would be hot soon enough so I didn’t mind shivering for a little while.)
Like strawberries, fully vine ripened tomatoes are very juicy and do not readily slice into chunks as we find in our salads. Commercially grown tomatoes are picked ‘field ripe’ (green) so they are firm and can be safely handled and shipped. They are stored in a cool room and then gassed with ethylene to produce the red color. Melons and peaches are also picked green. I cringe as I see people eat a firm plum, never knowing the joy of the ‘real thing’. (A plum and a melon are not ‘crunchy’ when they are ripe but this seems to be the ‘standard’ way they are served.) Peaches are a special consideration in this discourse as we do find fully ripened peaches canned in syrup. Some of you know the difference between a field ripened and a commercial pineapple.
All the above is to illustrate, for the sake of convenience and commerce, how far our practice and expectations regarding the food that we eat have been driven from the natural and healthy eating that built our nation. How about ‘organic’ foods, aren’t they healthy? Actually, ‘organic’ has no positive meaning. It simply means that certain requirements have been met to assure the absence of some negative elements such as artificial fertilizers, pesticides. There is no provision in the requirements that apply this classification that indicates that expended nutrients such as necessary trace minerals have been restored of commercially depleted soil. The nutrients such as nitrogen, potassium and phosphorous that produce good looking produce are carefully considered but other needed trace minerals are not necessary to produce a saleable product - but they are necessary to good health.
You have not likely heard of ‘fulvic acid.’ This is not a misspelling of ‘folic acid. It is a ‘humic’ acid that is an important element of humus (soil). It is produced by bacteria and it is absolutely vital to human survival.
Inorganic minerals such as calcium are taken into the body as antacids, for instance, but they are not available for use in building body tissue because they are ‘inorganic’ and do not have the ‘handle’ that is required for digestion and assimilation into the body, so they are passed out of the body – unused.
Our body can’t digest rocks. Fulvic acid is essential in converting inorganic minerals to ‘organic’ minerals by attaching an organic ‘handle’ to the mineral so it can be carried into the body and used in making body tissue.
Actually, it is fulvic acid that enables plants to utilize inorganic minerals in the soil. Otherwise, vegetables do not have the minerals that we expect. Do commercial vegetable growers pay attention to the necessary soil bacteria? Do they kill these bacteria with the poison sprays they use to control infestations in their gardens? I don’t know if they do. However, fulvic acid is available as a supplement. I don’t know how effective this use is as a dietary supplement.
Now we come back, full circle, to the value of ‘organic’ produce. It is essentially a declaration of the absence of negatives such as pesticides and does not imply the presence of nutrients that are universally absent in commercially grown foods.
The same observation may be applied to ‘free ranging’ chickens etc. The classification can apply without the health benefits implied. It all depends upon the source, doesn’t it? Small independent farms seem to be the best resource but still that is no guarantee, is it? Our lifestyle is much too hectic to allow us to spend hours every day preparing meals as our grandmothers did.
I was in a house as a lady rushed into her kitchen, fried an egg and placed it between two slices of bread, and then rushed out of the door as she pursued her busy day. That says it all, doesn’t it?
The medical profession does not support the notion that there is such a thing as a ‘toxic body’. It is generally regarded among vegetarians and other such people that the body does indeed suffer from stored toxins and that just a relatively small diet change can produce dramatic results. As our diet improves, we become more alert as our emotional, psychological, intellectual and physical strength noticeably increases, often in just a few days. I followed such a plan under the supervision of a professional. The day after I started the diet change, I told him that my eyesight had dramatically improved. He just shrugged off my comment with;
“Everybody tells me that”
Isn’t this exactly what we need to consider when we first begin to solve our ‘life problems’? How can we resolve our problems if our mind and body are not operating properly due to our poor diet?
How about being overweight? The truth is; we actually get addicted to the poor foods that we customarily eat. I saw a TV commercial that said it all. A lady was eating an apple when a man came up to her and took the apple away from her. He handed to her a slice of pizza, or some similar food, saying something like:
“Eat this, it's GOOD food”
I am dismayed by the utter audacity to imply that a piece of bread with toppings on it was more nutritious than a fresh apple. Yes, it had more calories, more artificial this-and-that with no vitamins at all.
If we continue to eat our SAD, (standard American diet) with its lack of nutrition and addictive qualities, how can we not gain unwanted weight? It is true that teenagers, especially, seem to thrive on the stuff, but when you are older our bodies are not so forgiving and that is when the ‘fun’ starts with arthritis, (Yes, arthritis can be successfully managed with a healthy diet.) and sundry other complaints as we unwittingly suffer from the un-metabolized toxins that are stored in our body fat.
Please take the above paragraph ‘with a grain of salt’ as I am not licensed in any medical discipline so it is illegal for me to diagnose or prescribe for any disease or condition. Yet, there are adequate resources to affirm the validity of the comment above and you likely owe it to yourself to investigate and see for yourself these things are true.
I have witnessed, over and over again, people who successfully overcome cancer by changing their lifestyle, especially regarding their diet, also return to a healthy and normal weight without trying. Often, such people will lose a pound a day without distress. I must admit that there are also many who are distressed by this change and they have a difficult time making the adjustment. A doctor from India with whom I have a very lose association, says that it is very difficult for ‘westerners’ to easily adapt to a ‘healthy’ diet. We have done it to ourselves, haven’t we? We have abused our bodies for so long that we can’t quit. Still, any change that you can make in this direction is helpful. I believe the ‘secret’ is to decrease the portion sizes of cooked foods and meats while you increase the amount of uncooked vegetables and fruits in your diet. Slowly push this change as far as you can go. You will likely realize some very pleasant surprises.