NH: Condiments - Long and informative! lol!

[Guest guest]

<< " If you are ever in doubt is 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. " >>

-->Oh, this makes it real easy, doesn't it!!

<While I personally, *currently and recently* ingest very few

condiments, this lesson helped me immensely on the " WHY " side. and I

had been a large condiments eater. interesting, most interesting.>

-->Thanks Bob, for all this helpful information!! I've always been a big

condiment eater, too....but except for salad dressings, I'd say that most of the

ones I was fond of, I used to 'compliment' some type of meat - so they

automatically aren't necessary since I've stopped eating meats. I don't really

miss

those (yet??). I do still like different flavored salad dresssings at this

point. It'll be interesting to see if, as you copied here, after a while of NOT

eating them, I'll lose my taste for them. I was especially fond of mayonaise

(hmm...notice that I said 'was' already <grin> now that's intentional

thinking, huh?! : )

 

warmly,

Denise

 

 

 

[Guest guest]

Hello All!

 

and a happy Tuesday to everyone..

 

I found these thoughts interesting and educational, and thought I'd

share:

 

definition of a condiment: " An item used to modify the flavor or

taste of a food primarily for reasons of the palate and occasionally

for preservative reasons. "

 

[Key Concepts

 

1. Condiments have little or no nutritional value and are not

required by the body in any way for its health funtioning.

2. Condiments are not food items; they must be consumed in such

small amounts that they can furnish few nutrients.

3. Most condiments work through a process of irritation and

stimulation. These effects are mistaken as beneficial signs by the

user of such items.

4. The body must work to eliminte all condiments. Thus, when

condiments are eaten with food, the value of the food is largely

negated. ]

 

[salient Facts

 

1. Salt is the most widely used and destructive of all condiments.

It has been implicated as a causative agent in many diseases, notably

heart conditions and cancer.

2. Most Americans as a regular course consume about one-eighth of a

fatal dose of salt every day.

3. Cayenne pepper, and all condiments, possess no healing or

restorative powers in and of themselves. In fact, the body must divert

its own healing processes in an effort to eliminate such substances.

4. The original use of most condiments, spices, salts, etc. was as

perservatives and for hiding the effects of decaying food. They also

exert their antibiotic effects upon the living tissues of the body.

5. The use of condiments is a culturally conditioned habit that has

no basis in physiological need. The desire for all such seasonings,

spices, etc., can be quickly eliminated by abstaining from such

substances until the taste buds can restore themselves to normal just

as drug addicts are restored to normal by abstention.]

 

some other interesting tidbits:

 

" A true food may be eaten in such quantities that it can be a complete

meal by itself. You can eat all you desire of a natural food, to

repletion and satisfaction, and suffer no harmful effects. "

 

" If you are ever in doubt is 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. "

 

[The True Nature of Condiments

 

The greatest living proponent of Natural Hygiene, Dr. Herbert M.

Shelton, described the true nature of condiments in his book, 'Human

Life: Its Philosophy and Laws' in the following manner:

 

" Among the unwholesome substances demanded by the perverted taste are

the condiments and 'relishes'. These things possess little or no food

value and there does not exist a single excuse for their use.

 

" They blunt and deprave the sense of taste, so that the natural

flavors of foods are neither detected nor appreciated. They

overstimulate and weaken the glands of the mouth, stomach, and

intestine. They irritate the lining membranes of the alimentary canal,

causing these to thicken, toughen and harden, and they impair their

functional powers. They create a fictitious desire for food and induce

overeating. They create a false thirst, one that cannot be satisfied

with water. They retard and derange digestion.

 

" They disguise the food eaten. When the food is camouflaged by salt,

pepper, mustard, vinegar, nutmeg, spices and other condiments, the

digestive juices are not appropriately adapted to the food eaten.

Digestion suffers as a consequence.

 

" No one need ever develop a craving for these substances and where it

is already developed, it can be easily overcome if one will give up

their use and persist in abstaining from them for time. When the sense

of taste is restored to normal, you will find fine, delicate flavors in

foods that you never knew existed. " ]

 

" Table salt is an inorganic mineral compount composed of sodium an

dchlorine. It has antibiotic and preservative properties. Although not

generally thought of as a posion, salt is deadly to all living

organisms. A fatal dose of salt is usuall about four ounces taken at

one time. *This is only eight times more than the average person eats

over a day's time.*'

 

" There is *no* safe level of salt use. "

 

 

" Salt (sodium chloride) canot by used by the body to meet any of thses

mineral requirements. Salt is an *inorganic* mineral that cannot be

metabolized by the body. Salt enters the body as sodium chloride, it

circulates as sodium chloride, and it leaves the body as sodium

chloride. At no point is it broken down into sodium and chlorine and

used by the body. "

" Sodium chloride is a very strong and stable molecule. It cannot be

broken down in the digestive tract or by the liver. The body cannot

used the bonded sodium chloride molecule in any way. "

 

 

and then there was an interesting summary of

" The Classification of Condiments " - a listed class and then some

examples...

 

Aromatic: vanilla, cinnamon, parsley, bayleaf, rosemary, caraway

seds, cumin seeds and most herbs.

 

Acrid or Peppery: black and white pepper, cayenne, chilies, curry,

allspice, ginger.

 

Allylic or Alliaceous: garlic,onion,mustard,horseradish,chives,leeks.

 

Acid: vinegar(white,cider or wine),capers,gherkins

 

Animal: caviar,anchioves, beef bouillon

 

Mineral: salt(earth,sea or chemical), and all salt-based seasonings

(miso, soy, tamari, etc.)

-----

 

 

all of above from various pages in Lesson 29: Why Condiments Should not

be included in the Diet, from Part VI: Foods not suited to the Human

Diet. LSHS, pp. 696-710.

And then add to this list from a recent listened-to tape lecture from

Dr. Doug Graham,(again, thanks to Laurie Masters) Bragg's amino acids

<== poison.

 

 

While I personally, *currently and recently* ingest very few

condiments, this lesson helped me immensely on the " WHY " side. and I

had been a large condiments eater. interesting, most interesting.

 

all the best,

 

Bob

[Guest guest]

Hi,

 

On Tue, May 24, 2005 at 07:08:04 -0000, Bob Farrell wrote:

 

Whilst this is an interesting article I strongly disagree with the

author over cayenne. Cayenne pepper is a very useful herb and is especially

good for heart problems and circulatory problems ETC. It certainly does

possess healing powers, check it out, particularly Dr John R Christopher's work.

 

best regards

Persian

 

 

> 3. Cayenne pepper, and all condiments, possess no healing or

> restorative powers in and of themselves. In fact, the body must divert

> its own healing processes in an effort to eliminate such substances.

--

 

" As long as people will shed the blood of innocent creatures there can be no

peace, no liberty, no harmony between people. Slaughter and justice cannot

dwell together " - Isaac Bashevis Singer

 

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research " - George Bernard Shaw