Real Food: Health through Nutrition

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Real Food: Health through Nutrition

JoAnn Guest

Aug 28, 2004 21:09 PDT

 

Health through Nutrition

 

Dr. Robbins did his undergraduate work at San Jacinto College in

Houston, TX, majoring in pre-med. In 1978 he graduated from

Cleveland Chiropractic College in Kansas City, MO. with a degree in

Chiropractic, (DC). He did a residency in Clinical Nutrition and

received his Doctor of Naturopathy (ND) degree from anglo-American

Institute of Drugless Therapy. Dr. Robbins received his Doctor of

Medicine (MD) degree from the British West Indies College of

Medicine.

 

Dr. Robbins has been operating his Health and Wellness practice in

Tulsa, OK since 1978. His goal is to find truth concerning health

and disease and then pass this knowledge on to sincere health

seekers, so they too can have the gift of health.

 

INTRODUCTION:

 

If we take an honest look at nature, we will observe that three

things are present:

 

1) Nature follows definite laws which are not subject to opinion or

variance; and

2) Every aspect of life is reflected by nature.

3) Nature is governed by the law of CAUSE and EFFECT.

If we have violated a natural law, we have created a Cause, for

which we

will suffer an Effect.

 

Our ignorance of the laws of Nature does not change these laws.

 

There are two reasons for disease, or lack of health

1) Ignorance

2) Laziness

 

In the field of health, there are a few good rules to follow to

achieve health.

 

1) Follow the laws of Nature

2) Let Truth be your authority, not authority your truth.

One of the Laws of Nature is that the innate intelligence of the

body

strives to keep the body alive, regardless of the cost. The " cost "

is what we call " disease " . Disease is the effort of the body to keep

us alive.

 

WHAT IS REAL FOOD?

 

The body will keep us alive and healthy provided that we feed

it " Real Food " . Real food is a food which is compatible with the

body; that in no way takes from the body, but lends itself to the

building up of health and maintaining life. It contains nothing that

is harmful, toxic or non usable by the body.

 

Real Food is defined for us by Nature as follows:

 

1) Something edible grown by Nature - of the Plant Kingdom

2) Food which can be eaten without processing in any way.

3) Food which comes to us from Nature as " complete packages " , that

is,

they contain naturally everything in them necessary for the body to

process and assimilate that food.

 

WHY DO WE EAT FOOD?

The only qualities of food which the body requires in a complete

package are the following:

 

GLUCOSE, PROTEIN, FATTY ACIDS, MINERALS, ENZYMES, WATER.

 

If all of these components are in the food, the food is complete. If

any of these are missing, the food is not " Real Food " .

 

Real Food is provided by Nature in this form as raw fruits and

vegetables. Raw fruits and vegetables contain all of the parts

mentioned above. If food has been processed, cooked or altered in

any way so as to change or eliminate any of the above ingredients,

it is no longer " Real Food " as far as the Human Body is concerned.

 

PLANTS ARE THE SOURCE OF REAL FOOD FOR ALL LIFE FORMS

 

The plant kingdom utilizes sunshine, carbon dioxide, oxygen, water

and

organic minerals in the process of photosynthesis to feed itself and

grow. The result is a living plant (food for animal consumption)

containing:

 

* glucose

* protein

* fatty acids

* organic minerals

* organic enzymes (vitamins)

* water (pure)

Inorganic Mineral from the Earth + Photosynthesis = Organic Minerals

from Plants which provide Protein and Enzymes for animals and

humans.

The animal kingdom does not possess the ability to perform

photosynthesis, therefore must rely on the plant kingdom to prepare

its food.

 

Any form of processing nature's foods (such as pasteurization,

cooking, adding preservatives, etc.) breaks the bonds between the

food components and their attached enzymes as well as destroys the

enzyme.

 

The result is inorganic or denatured food components and thus

inorganic food.

 

The enzyme must be alive and attached to the mineral or food

component in order for the body to utilize it. The enzyme acts as

a " passport " to

get the mineral into the cell of the body and aids in the cell's

utilization of that mineral. Raw foods are living and thus produce

life in the body; because they have intact enzymes they are organic.

 

Enzymes

are catalysts - substances which help the body work more efficiently

in utilizing food for life maintaining purposes.

 

An example of an inorganic substance is table salt. It is simply

sodium and chloride. No enzymes, thus it is dead and the body cannot

use it.

Our bodies cannot attach an enzyme to inorganic substances, except

at great cost. It is only the plant kingdom, through the process of

photosynthesis, that can attach enzymes to inorganics and make them

living or organic.

 

The more we process a food, the less nutrient value it retains. This

is

because living foods are organic foods. Processed foods, to various

degrees, are inorganic or " dead " foods.

 

The following is the hierarchy of food preparation starting at the

top with no preparation leaving the food with its full nutrient

content,

ending at the bottom with the most processing, rendering the food

dead and useless to the body - little or no nutrient value retained:

 

RAW and WHOLE

 

JUICED and consumed immediately once the skin of fruits or

vegetables is broken, oxygen combines with the enzymes and kills

them (this process is called " oxidation " )

 

DEHYDRATED or DRIED

 

loses 2-5% of nutrient value dried without chemicals or additives

commercial brands of dried fruit contain sulfur dioxide; exception:

raisins)

 

FROZEN

 

freshly picked and frozen immediately

loses 5-30% of nutrient value

 

STEAMED

 

loses 15 - 60% of nutrient value

steamed means the green bean is still a bit crispy (if it's limp,

its cooked)

 

COOKED

 

baked, broiled, boiled, grilled, steamed too long, home canned

the green bean is limp

loses 40 -100% of nutrient value, depending on how long it is cooked

 

COOKED LEFTOVERS MICRO WAVED

 

Loses 90 - 99% of nutrient value

 

COMMERCIALLY CANNED FOODS-- FRIED FOODS-- FOODS with ADDITIVES

 

these not only lose 100% of their nutrient value, but have toxins

added to them

 

ACID/ALKALINE BALANCE

 

The Textbook of Medical Physiology by Arthur C. Guyton, M.D.,

probably the most recognized authority on human physiology

states: " ...the regulation of hydrogen ion concentration (pH or

acid/alkaline balance) is one of the most important aspects of

homeostasis. " (Homeostasis is where the components involved seek an

equilibrium.)

 

DEFINITIONS:

 

ph = measure of how acid or how alkaline a substance is.

ph scale = scale of measurement for acidity and alkalinity.

 

acid neutral alkaline

 

1 7 14

 

All chemical processes have an ideal pH at which they are most

efficient. For example the body functions best with an internal

chemistry being slightly alkaline (pH of 7.0 to 8.0). The pH of the

blood is even more specific:

 

BLOOD ph 7.4 = Normal 7.2 = DEATH

 

Our internal body chemistry functions in an alkaline environment.

Our blood must maintain a pH of 7.4. If it drops below that to 7.2

we die.

 

The cells of the body in health are alkaline. In disease the cell pH

is below 7.0. The more acid the cells become, the sicker we are and

feel.

The cells won't die until their pH gets to about 3.5. Our bodies

produce acid as a by-product of normal metabolism. This is the

result of our bodies burning or using alkaline to remain alive.

Since our bodies do

not manufacture alkaline, we must supply the alkaline from an

outside source to keep us from becoming acid and dying.

 

Food is the means of replenishing the alkaline to the body. The main

determining factor of alkaline is the organic minerals. One can

equate organic minerals with alkaline for better understanding.

 

Foods are of two types, acid or alkaline. This refers to the ash

value of a food.

(Meaning the type of residue that remains after the food is digested

and processed). Is it acid, or is it alkaline? If there is an acid

residue (inorganic acids), the body must neutralize this acid to

keep the blood from getting acid.

The acid is neutralized with alkaline.

 

Ideally there is adequate alkaline in the diet to do this. However,

if there is not, the body must extract alkaline from its cells to

neutralize the acid. This, of course, causes the cells to become

acid,

and thus diseased. Because our bodies are an alkaline entity, in

order to maintain health, the majority of our diet must consist of

alkaline ash foods.

 

We can remain in health by consuming a diet that is 70-80% alkaline

and 20-30% acid. The more alkaline the better. If we become too

alkaline by eating a majority of alkaline foods, we will lose our

appetite and

automatically want to fast, during which time the normal acid

metabolic by-products will return the body's pH back to normal. It

is interesting to note that some foods which qualify as a real food

have an acid ash reaction. This is probably nature's way of keeping

a balance so that the

real food consumer does not become too alkaline. Also note that the

acid content of these acid ash real foods is very low and they still

contain valuable nutrients which can be utilized by the body.

 

On this page is a chart of the acid and alkaline foods:

 

ACID/ALKALINE BALANCE

 

The breakdown of foods into acid ash and alkaline ash categories

would generally be as follows:

 

NOTE: Foods in the Acid Ash column are listed in order of least acid

to most acid; in the alkaline ash column, foods are listed in order

from most alkaline to least alkaline.

 

ACID ASH ALKALINE ASH

SOME RAW FRUITS AND VEGETABLES (cranberries, blueberries, plums,

prunes, squash)

WHOLE GRAINS - COOKED

 

OVERCOOKED FRUITS / VEGGIES

 

DAIRY PRODUCTS (cheese, eggs, milk, etc.)

 

SUGAR and REFINED GRAINS

 

WHITE MEAT (fish, fowl) Raw, Rare, Well Done

 

RED MEATS (beef, pork, mutton) Raw, Rare, Well Done

 

FRIED FOOD, COFFEE, TEA, SALT, ALCOHOL DRUGS & MEDICATIONS, TOBACCO

RAW FRUITS

DRIED FRUITS

 

FROZEN FRUITS / VEGGIES

 

LIGHTLY STEAMED FRUITS & VEGGIES

 

RAW NUTS (almonds, pecans, cashews, etc.)

 

SPROUTED GRAINS

 

HERBS, SPICES, CONDIMENTS, SPICY FOODS (garlic, hot peppers, onions,

horseradish, etc.)

 

 

 

The average American diet consists of: 20-30% alkaline foods, & the

diet should consist of at least: 70-80% ALKALINE FOODS & 20-30% ACID

FOODS.

 

It is not unusual for the average American to go 7 to 14 days

without eating ANY alkaline foods.

 

http://www.learnhealth.org/herbs/htnp1.htm

 

JoAnn Guest

mrsjo-

DietaryTi-

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