Perfect human diet
[ THIS IS A HEALTH.IT . NOT A DI.ET]
GAIN BETTER HEALTH
“Arthritis is a symptom, not a disease”
“Cholesterol is a symptom, not a disease”
by Kevin Trudeau
page offered by Dee Finney
Food Combining Chart added 1-12-2001
Excellent Health Products added 6-8-08
I am not a doctor
I am not a nutritionist
I am not a diagnostician
This page is not meant to cure you of a specific disease
. but to educate you to possibilities .
If you are ill, please see a physician!
If you are diabetic, print out this page and discuss it with your doctor!
Just so you know, There is no such thing as a perfect diet.
There is no single diet that is “best” for all.
Diet and health are not “one size fits all” approaches.
Diet should serve the individual.
You should not be a slave to dietary dogma.
Your health is more important than dogma!
“The wheels of the Gods move slowly but surely.”
“It takes from two to three years to reach the high point of internal perfection”
|1-1-2000 – VISION –
I was going to take a nap and was laying in bed thinking about a little book I found at a rummage sale that promised to cure Arthritis and Rheumatism.
I have Chronic Fatigue Syndrome and have had it since an epidemic of Eppstein Barr hit the West Coast in 1985. I was nearly paralyzed for 3 months, so am grateful to be alive even though in pain most of the time. In the last two months we gave up red meat in our diet because we had to cut down on cholesterol, but then I started to have painful knocking sensations of the bones in my knees even though my muscle pain was less. A big red light came on in my head. Something more serious was happening. I don’t want to take pills either. I hate pills.
I was thinking about all this, and I decided I would do a diet page on the internet and do some research and publish a little paper about a cure for Arthritis and Rheumatism pain from this little book I picked up at a rummage sale last year.
I suddenly had a vision of being at the computer and the page in front of me was done I thought. I took the mouse to save the page. Suddenly in front of me appeared a blue book with the pictures of Harvey and Marilyn Diamond and I stepped on the book to stop it from getting away from me. The book flipped over and on the back, the first sentence was , “Share it with your neighbors!”
Several acids present in food can contribute to lower calcium absorption. Oxalic acid in the digestive tract combines with calcium to form an insoluble compound, calcium oxalate, so the calcium cannot be absorbed. Oxalic acid is present in appreciable amounts in rhubarb, spinach, chard and beet greens. A high intake of protein causes a greater amount of calcium to be absorbed than with a low intake of protein. The percentage goes down if they are cooked in a small amount of water for a short time and drained. More water and longer cooking further reduce the calcium content. Saving the water for cabbage soup or some other inventive dish would be a good idea if the calcium is leached into the water.
VITAMIN AND MINERAL SUPPLEMENTS
All the nutrients you need can be obtained from the plant kingdom!
THE REASONS WHY WE NEED TO CHANGE THE WAY WE EAT
The saliva in the mouth may or may not have ptyalin (to digest starch)
The stomach may or may not produce gastric juices to digest protein, fats, non-starch vegetables, protein fats, and protein starch foods. Each digestive juice is sent to the stomach at precise times after you swallow the food.
Pepsin is poured into the stomach to digest flesh foods in the first hour.
Bread is digested in the third hour of digestion.
Milk is digested last.
Acid fruit inhibits the flow of protein digestives.
Different proteins eaten at the same time confuse the glands as to when to send the proper digestive juices.
Fat inhibits the flow of proetin digestives.
Sugar inhibits the flow of protein digestives.
Sweet fruit inhibit the flow of protein digestives.
Protein digestives stop the digestion of starch.
Fruits are digested in the small intestine, not in the stomach, but they can’t get there if you eat protein first. So the fruit ferments and becomes alcohol.
Vinegar is not a food. That includes all vinegar, whether apple, wine, cider, or balsamic. It stops all digestion. Substitute lemon, tomato, or grapefruit juice.
Brewer’s Yeast! Harvey and Marilyn Diamond say that the best time to eat Brewer’s Yeast is right after the sun turns to ice! (page 303 of ‘Living Health’)
If you eat more food after a big meal, you just add to the problem of digestion.
The digestion time of various foods is determined by how easy they are to digest and assimilate in the body. Foods that take less time do not require a lot of work and energy to digest.
Digesting Time for Some Common Foods Green Vegetables (non-starch) – 5 hours Raw Juices-15 minutes
Fat-12 hours Protein (meat)-12 hours
Protein (starch)-12 hours Protein (fat)-12 hours
Starch-5 hours Mild Starch-5 hours
Fruit, Sweet/Dried-3 hours Fruit (Acid)-2 hours
Fruit (Sub-Acid)-2 hours Fruit, Sweet/Fresh-3 hours
Melon-2 hours Syrup, Sugar-2 hours
Always eat sitting down at the table
If not entirely comfortable in mind and body from the previous mealtime, you should skip the next meal.
Do not eat unless you have a keen desire for the plainest food.
Do not eat beyond your needs.
Be sure to throughly masticate your food.
Skip meals if in pain – emotionally upset – not hungry – chilled – over heated – or during acute illness.
50 to 75% of the foods eaten should be raw.
Don’t eat late at night before bed.
Don’t try to change your whole way of eating all at once.
Adjust your ways of eating gradually, so that the body gets used to it.
You DON’T need to count calories.
You DON’T need to weigh yourself.
The body knows what it should weigh.
If your body is already thin, you still need to lose ‘WASTE’
THE TRUTH ABOUT SODIUM (NOT TABLE SALT)
Excerpted from: Nutrition Almanac – (2nd edition) McGraw Hill – 1984 – pg 88
Sodium is an essential mineral found predominantly in the extracellular fluids, the vasular fluids within the blood vessels, arteries, veins, and capillaries; and the intestinal fluids surrounding the cells. About 50 percent of the body’s sodium is found in these fluids and the remaining amount is found within the bones.
Sodium functions with potassium to equalize the acid-alkali factor in the blood along with potassium, it helps regulate water balance within the body; that is, it helps regulate the distribution of fluids on either side of the cellw alls. Sodium and potassium are also involved in muscle contraction and expansion and in nerve stimulation.
Another imortant function of sodium is keeping the other blood minerals soluble, so that they will not build up in deposits in the bloodstream. It acts with chlorine to improve blood and lymph health, helps purge carbon dioxide from the body and aids digestion. Sodium is also necessary for hydrochloric acid production in the stomach.
Sodium is found in virtually all foods, especially sodium chloride, or salt. High concentrations are contained in seafoods, poultry, and meat. Kelp is an excellent supplemental source of sodium.
Absorption and Storage
Sodium is readily absorbed in the small intestine and the stomach and is carried by the blood to the kidneys, where it is filtered out and returned to the blood in amounts needed to maintain blood level required by the body. The absorption of sodium requires energy. Any excess, which usually amounts to 90 to 95 percent of ingested sodium, is excreted in the urine.
The adrenal hormone aldosterone is an important regulator of sodium metabloism. Excessive salt in food interferes with absorption and utilization, especially in the case of protein foods. Vomiting, diarrhea, or excessive perspiration may result in a depletion of sodium. Sodium supplements to prevent sodium deficiency may be needed in such cases. The levels of sodium in the urine reflect the dietary intake, therefore when there is a high intake of sodium the rate of excretion is high, and if the intake is low the exretion rate is low.
Dosage and Toxicity
There is no established dietary requirement for sodium, but it is general observed that the usual intake far exceeds the need. The average American ingests 3 to 7 grams of sodium and 6 to 18 grams of sodium chloride each day. The National Research Council recommends a daily sodium chloride intake of 1 gram per kilogram of water consumed.
An excess of sodium in the diet may cause potassium to be lost in the urine. Abnormal fluid retention accompanied by dizziness and swelling of such areas as legs and face can also occur. An intake of 4 to 28 grams of salt (sodium chloride0 daily is considered excessive.
Diets containing excessive amounts of sodium contribute to the increasing incidences of high blood pressure. The simplest way to reduce sodium intake is to eliminate the use of table salt.
Deficiency Effects and Symptoms
Deficiencies are very uncommon because nearly all foods contain some sodium, with meats containing especially high amounts. A sodium deficiency cause intestinal gas, weight loss, vomiting, and muscle shrinkage. The converson of carbohydrates into the fat for digestion is impaired when sodium is absent. Arthritis, rheumatism, and neuralgia, a sharp pain along a nerve, may be caused by acids that accumulate in the absence of sodium.
Beneficial Effect on Ailments
As individual suffering from high blood pressure is advised to maintain a low-sodium diet, since sodium may aggravate this ailment. Resistance to heat cramps and heat strokes my be increased by moderate sodium intake. Sodium helps keep calcium in a solution that is necessary for nerve strength. Clinical studies indicate that low-sodium diets are effective in preventing or relieving the symptoms of toxemia (bacterial poisoning), edema (swelling), proteinuria (albumin in the urine), and blurred vision.
Sodium may be beneficial for the following ailments:
Diarrhea, Adrenal exhaustion, Cystic fibrosis, Leg cramp, Tooth and gum disorders, dehydration, fever, polio.
ESTIMATED SAFE RANGES OF SODIUM FOR HEALTHY PEOPLE
|0 – 6 months||115 – 350 mg||7 – 10 years||600- 1800 mg|
|6 – 1 year||250 – 750 mg||11 – 18 years||900 – 2700 mg|
|1 – 3 years||325 – 975 mg||19 – and over||1100- 3300 mg|
|4-6 years||450-1350 mg|
FOODS RICH IN NATURAL SODIUM
|carrots – 40 mg||celery – 100 mg||pineapple
|spring onions – 5 mg||oranges – 10 mg|
|onions – 5 mg||tomatoes
– 5 – 16 mg
137 – 217 mg
|Swiss chard – 313 mg||whey cheese
– 137 mg
– 55 mg
|red cabbage – 30 mg||artichoke
– 70 mg
|brussel sprouts – 25 mg||Savoy cabbage
– 20 mg
– 34 mg
|peas – 5 mg|
|sweet almonds – 3 mg||okra – 8 mg||brown rice
– 10 mg
– 2 mg
|egg white –
whole egg –
– 3 mg
– 78 mg
|lentils – 2 mg||collard greens
– 17 mg
– 8 mg
|papaya – 4 mg||sweet potatoes
– 17 mg
– 4 mg
|potato – 10 mg||raisins – 5 mg||green peppers – 3 mg||skim milk – |
– 52 mg
(1 oz.) = 176
|V-8 Vegetable Juice – 750 mg||V-8 Vegetable juice
– Low Sodium
– 95 mg
(1 oz. processed) = 490
|dried chestnuts||tamarin||kohl rabi||beechnuts||Dandelion||horseradish|
|rye meal||coconut whey||Danish bleu cheese||chervil||parsley|
|goat’s milk||Swiss Cheese||Norwegian whey||requefort cheese|
|chicken – 63 mg||duck – 89 mg||turkey – 48 mg||beef – 57 mg||mackerel – 56 mg||canned salmon – 270 mg|
|Pork loin (3.5 oz) = 59 mg||Bacon (3 pieces, or 1/2 oz.) = 303 mg||Ham, roasted (3.5 oz) = 1500||canned tuna – 250 mg|
Salt is sodium chloride. About 40 percent of salt is sodium and 60 percent chloride.
One level teaspoon of salt = 5.5 g = 2,132 mg of sodium.
Soy sauce (1 tbs.) = 920 mg
Note: if you have cooked or sprinkled any of the above unsalted food with salt add:
50 mg sodium for a light sprinkle of salt per food
100 mg sodium for a heavy sprinkle of salt per food
500 mg sodium for 1/4 scant tsp salt added in cooking
Sodium is also found in many other ingredients used in food processing.
Examples of sodium-containing ingredients and their uses in foods are:
Baking powder–leavening agent
Baking soda–leavening agent
Monosodium glutamate–flavor enhancer
Sodium caseinate–thickener and binder
Sodium citrate–butter, used to control acidity in soft drinks and fruit drinks
Sodium nitrite–curing agent in meat, provides color, prevents botulism (a food poisoning)
Sodium phosphate–emulsifier, stabilizer, buffer
Sodium propionate–mold inhibitor
Sodium saccharin–artificial sweetener
WHY IS POTASSIUM IMPORTANT?
Potassium is necessary for many body functions. Every time we use a muscle, that muscle needs potassium to make it move. Without potassium, the heart muscle couldn’t beat! Potassium is also needed to help regulate blood pressure. Loss of potassium can increase your risk for heart disease.Potassium is abundant in both plant and animal products, but processing often adds sodium and removes potassium. Eating lots of convenience foods and other processed foods can leave you short in potassium.
If you have a lack of energy, go to the doctor and have your blood tested and especially check the level of red blood cells you have in your body. If your red blood cells are low normal that is why you have a lack of energy. If your red blood cells are below normal, your doctor will probably prescribe iron tablets for you.
You may also want to eat foods that have iron in them.
If you have a high cholesterol problem, you may want to choose from the second list below, rather than the animal foods. Same thing if you are a vegetarian.
IRON RICH FOODS CONTAINING HEME IRON
|EXCELLENT SOURCES||GOOD SOURCES|
IRON RICH FOODS CONTAINING NON HEME IRON
|EXCELLENT SOURCES||GOOD SOURCES|
|ENRICHED BREAKFAST CEREALS||CANNED BEANS|
|COOKED BEANS AND LENTILS||BACKED POTATO WITH SKIN|
|PUMPKIN SEEDS||ENRICHED PASTA|
|BLACKSTRAP MOLASSES||CANNED ASPARAGUS|
Excerpt from: Overcoming Arthritis and Rheumatism by Dr. Bernard Jensen D.C. (year unknown)
The average person has an idea and many doctors have so told patients, that they have rheumatism and arthritis – and that it is inevitable – because they are growing old. When the joints get stiff and hard, when they become painful or immovable, when an X-Ray shows a lipping or a calcium deposit – spurs – on the joints of the spine or elsewhere, many have the idea that it is a “natural process” that develops as we grow older. Many time i hvae heard a patient say, “Doctor has told me that my stiffness is just a natural consequence and it is due to the fact that I am just getting old.”
This is the one thing that this kind of work can promise you. This is the thing that can come to you through right living. This work can help you to be a better person – – it is worth getting acquainted with.
Yes! it’s a matter of a chemical change. It’s not a part of age. There are some people who think that age goes along with this hardening of the tissues. I realize that as we get older, it’s easier to lose control of the chemical balance; our circulation is not as good, it’s a little slower. That’s not a disease, but we have to readjust our habits as we grow older.
Besides all the strain of life and living, most persons are the victims of devitalized foods which are acid-producing and require alkaline elements to neutralize them. The waste acids produced in the body are irritating to the tissues and so seriously intefere with proper functioning that the digestive juices may no longer have the proper consistency and the acid-alkaline balance “may be disturbed”. The alkaline element most heavily drawn upon to neutralize these acids is Sodium.
Not all problems of digestion are because of the food eaten, but because of mental strain while eating – jealousy, hate, worry, fretting, stewing, resentment, can also add more to our production of mental acids, along with an upset chemical balance than anything else. These types of things use up all of the soft chemical block structure of the bloodstream, namely, the chemical element called Sodium.
Each organ of the body needs it’s own balance of chemicals which can only be given to it by good digestion of good foods.
Whenever we have joint trouble, calcium is out of soution. Calcium is the heaviest of all the elements in the body and when it is out of solution, it will settle in the feet and hands, especially the feet, because they are farthest from the heart. It is out of the bloodstream. It is being deposited because of the chemical bloodstream in combination with so much of the other chemical elements. We cannot have just calcium in the bloodstream, we have to have a proportion of calium as compared to a proportion of other chemical elements. When there is an over-balance of calium, there is usually a lack of some other chemical element. When there is an over-supply of the calcium, a lack of some other chemical element exists. So, you see, there is another point in our healing, we have to balance the bloodstream chemically. When we balance the bloodstream chemically we will balance the joint chemistry, we will balance the bone structure. So, now we have a bodily condition to take care of, not just a joint problem.
We find that this chemistry produces in the body an imbalance in the sodium-calcium structure, so that we have a joint malformation. We find that the calcium that has settled in between the joints actually looks the same as the bone itself. It’s actually bone and to dissolve this bone material takes time. It’s a constant blood bathing process that is needed. It’s a constant circulation of the sodium over this hard calcium to bring it back to the limber stage again. Calcium develops and make bone structure and when you deposit enough calcium you have a good bone structure. When we have this settled in our spine, in our joints, its’ called calcification. Calcifying this joint structure makes it immobile. You cannot move that joint structure. Sodium keep shte joints active, young limber, and movable.
Sodium helps us to have elasticity, limberness, youthfulness in our tissues. It is necessary to a normal chemical balance not only to the wall of the stomach, but also to the walls of the intestines. It is necessary to regulate the fluid content and to normalize the flora in the bowel. Sodium greatly effects the fluid balance throughout the body.
Sodium is the great acid neutralizer in the body. The sodium element is one of the blocks that produces youth; it gives us a limberness and the activity of the joint structures. It is stored in the stomach. We must take care of the stomach before we take care of arthritis. We must have a store house of sodium to neutralize the acids in the body, and for that reason we have to know what the sodium foods are, and we have to know how to keep from breaking down the sodium content of the body.
Natural sodium found in zucchini, celery, carrots, beets, and seaweed helps to prevent water from getting into the cells, which otherwise would result in stuffy nose, watery eyes and swollen tissues.
PROPER FOOD COMBINING
Proper food combining is not a ‘”diet”‘ diet. Proper food combining is the proper way of eaaating for which the body was originally designed. It is like returning to ‘nature’.
The body is designed to digest complex food . not complex meals. The glands that produce digestive juices know when to produce it, how much to produce, and how long to produce it.
Even if you ‘think’ about eating a particular food, your glands will produce the proper digestive juice to digest that food.
Does your mouth water when you put a button in it? No! The body knows what is food and what is not.
Remember the last big Thanksgiving dinner you ate . think about all the different kinds of food you ate all at once, followed by several kinds of dessert. How did you feel afterwards? Did you have lots of energy? No doubt you felt tired, ill at ease, stomach distended, forget wearing a girdle after a meal like that . forget wearing a tight belt and looking nice for a photograph . You probably felt like laying down and taking a long nap . your stomach needed all your energy to try to digest all that food at the same time. That is something the body can’t do. No chance . no way.
Do you have stomach trouble? Do you belch after a heavy meal or feel full? Does food stays in your stomach for hours and hours? Do you taste the food you ate 4 hours later?
You can change that:
It takes about 4 hours to digest fats and proteins (meat, eggs, dairy), 2 hours to digest starches (rice, potatoes, pasta), 1 hour to digest vegetables (salad, cooked or raw vegetables), and 1/2 hour to digest fruit.
Butter vs Margerine. Choose butter – Margerine is plastic fat! Cook with Olive Oil!
Here are some combinations that go good together:
Proteins – nuts, seeds, dried beans, dried peas, peanuts, lentils, milk, eggs, cheese, flesh foods
Starches – potatoes, lima beans, mature corn, winter squash, artichokes, chestnuts, yams, pumpkins, grains, carrots, beets, coconuts
1. Proteins with green and/or low starch vegetables
2. Starches with green and/or low starch vegetables
Acid fruits – orange, grapefruit, pomegranite, strawberry, pineapple, tangerine, lemon, lime, kumquat, kiwi
Sub-Acid fruits – mango, apricot, peach, nectarine, most grapes, apple, pear, cherry, berries, plum
Sweet fruits – banana, dates, raisins, sapote, papaya, fresh fig, Thompson grapes, Muscat grapes, persimmon, dried fruits
Poor food mixture at same meal: Acid fruits and Sweet fruits
Fair food mixture at same meal: Acid fruits with Sub-acid fruits, or Sub-acid fruits with Sweet fruits
Poor food mixture at same meal: Proteins and Starches –Example: Don’t eat fish with rice. Don’t eat meat with potatoes. OR bread.
Eat acids and starches at separate meals.
Eat protein foods and carbohydrate foods (grains, bread, pasta) at separate meals.
Eat but one concentrated protein food at a meal.
Eat proteins and acids at separate meals.
A good rule of thumb is to combine vegetables and protein together at one meal or starch and vegetables together without protein. It is especially good to follow this rule while trying to heal the digestive tract.
COMBINE BADLY WITH
Starches (Cereals, Bread, Potatoes) Proteins, Milk
Starches (cereals, bread, potatoes) Proteins (except nuts)
Acid Fruits and Vegetables
Butter, Cream, Oils
Butter, Cream, Oils, Lard
Butter, Cream, Oils, Lard
Butter, Cream, Oils, Lard
All Sweets, Milk
Beans and Peas
(except green beans)