Physiological Food Criteria

[Guest guest]

Bob,

 

I know this is several days old (catching up on a backlog of posts),

but I wanted you to hear another positive response concerning this type

of post. I am most happy to read about what others are

studying/researching and why they find it interesting and helpful.

This type of post, with source(s) included, gives me a jumping off

point for my own research.

 

Thanks.

Kim

 

On Apr 19, 2005, at 7:24 AM, Bob Farrell wrote:

>

> One of the things that I find helpful in reading some of these posts,

> is to keep in mind what T.C. Fry outlined as the Dietary requirements

> that determine our ideal foods: (source:  Life Science, Nutrition and

> Health Science Course, Lesson 5, p. 110)

>

> 1.  nontoxic;

> 2   edible in the raw state;

> 3.  have sensory appeal;

> 4.  digested easily when eaten alone or properly combined;

> 5.  Digested efficiently;

> 6.  Protein adequacy;

> 7.  Adequate in vitamin content;

> 8.  Adequate in mineral salts;

> 9.  Natural foods must supply our needs for essential fatty acids;

> 10. Natural foods must supply our needs for caloric values;

> 11. Natural foods are water-sufficient to meets our needs for water

> (in most cases);

> 12.  Natural foods are alkaline in metabolic reaction, as a general

> rule.

>

> Given these ideal foods determinants, I compare the substance being

> discussed with these 12 criteria, and see what I think....

>

> As far as salt, per se, I see it lacking in most, if not all of the 

> criteria, and would judge it to be far from an ideal food, and more

> likely toxic to me.  On the other hand, if I compare a banana to the

> list, it looks to be an ideal food. And, naturally, most fruits meet

> the criteria listed above, whilst many/most other items we may choose

> to ingest do not.

>

> I find this quick comparison of immense help to me in

> selecting " foods " , which comprise only a portion of nutrition, and

> nutrition being only one of the nineteen (19) factor elements for

> optimal well-being.   (I'm currently studying the course, and am only

> on lesson 8 of 106.)

>

> I'd been searching for a copy of the course for months now, and

> finally found it.  It's all quite interesting/informative, and I

> think, brilliant!  

>

> Currently also reading H.M. Shelton's book, " Superior Nutrition " -

> also quite good.

>

> I'd appeciate some/any feedback if this type of information is of any

> value to anyone else.  If so, great...I'll post more like it in the

> future; if not, I'll save the bandwidth.

>

> all the best,

>

> Bob

>

 

[Guest guest]

rawfood , Kimberly Dawkins <kim.dawkins@c...>

wrote:

> Bob,

>

> I know this is several days old (catching up on a backlog of

posts),

> but I wanted you to hear another positive response concerning this

type

> of post. I am most happy to read about what others are

> studying/researching and why they find it interesting and helpful.

> This type of post, with source(s) included, gives me a jumping off

> point for my own research.

>

> Thanks.

> Kim

>

 

Thanks, Kim...and that's how I hope others would always use any post:

as a place to start for themselves!

 

all the best,

 

Bob