WHAT I HAVE LEARNED ABOUT NUTRITION
STANDISH'S SECOND LAW: "Everyone on earth spends his whole life, from cradle to grave, 24 hours a day, sucking the juice out of his own feces." You'd better pay attention to what's going in there!
Here's what happens: You eat something and swallow it. Even before you swallow a starch food, some digestive action is taking place. In the stomach and in the small intestine some more and different actions take place. In the small intestine, nutrients are absorbed. Then in the large intestine (colon), your body tries to recover the excess fluids and enzymes. There is even some nutrition left in there to recover (sometimes nutritional or medicinal factors are given in the rectum as suppositories). Peristaltic action moves the contents along, and tends to gather it together in sections which eventually will become the "stool." When the contents of the colon get dry enough, the bulky nature of it stimulates the colon to move more, and the muscle action can "get hold of it" sufficiently to expel it. It's extremely important that all this stuff in the intestine is being properly digested rather than rotting and stinking, because a lot of what rots and stinks gets absorbed into your body. That causes bad breath, skin eruptions, lack of energy, and lots of undesirable bacteria that your body will have to fight. How can you tell whether this is happening?
STANDISH'S THIRD LAW: "A healthy stool is well-formed, easily passed, has no offensive odor, and leaves little or nothing to clean up." It ain't easy in this culture to achieve that! If the toilet room stinks when you leave it, you're in deep trouble.
It should be obvious that, even if I were qualified, I could not include every important fact on the subject in this page. For this reason, I can give only a few notes.
WHOLE FOODS - WHY?
It has been known for many decades that bread made from white flour will not sustain life. In addition to lacking the nutrition, it lacks the bulk we need for good intestinal action. Then why is it used so widely in our culture? Because it has a long shelf life -- less trouble to keep it around, less spoilage, etc. But if the bacteria and bugs won't eat it, doesn't that tell you something? Why should you accept something like that for your valuable and vulnerable human body? You should notice that money is involved here. And don't be misled by terms like "wheat flour" and "enriched." It isn't whole wheat unless the label says so, and even then there may be misleading language in there. Haven't you been in a restaurant for a sandwich or morning toast, and the waitress asks: "White or wheat?" That "wheat" bread is still made of mostly white flour. Back in the days of President Johnson's "great society," an astute observer asked: "How can a society be called great when its bread tastes like Kleenex?" Good quality, whole wheat bread should not have any preservatives in it, and it will require refrigeration if not eaten soon. Very few companies make it, and the only place I know of to find it is in health food stores. Of course, you can make it yourself, but if you buy whole wheat flour, be sure it does not have the wheat germ removed to avoid rancidity. Completely whole wheat flour needs to be refrigerated as soon as ground, or the wheat germ (oil) will begin to go rancid. Probably the best setup is to get a mill and grind your own from organically grown whole wheat berries.
The same situation exists with rice. Polished rice has had the rice bran removed, and it won't sustain life either. Not only that, but it doesn't have the good flavor of whole grain rice. Why eat it?
I think it was Viktoras Kulvinskas who wrote: "Eat only that which will spoil, and eat it before it does."
I would not go so far as to say one should never eat foods made from white flour, but it should be an occasional exception, not an every-day thing.
I recommend that everyone read the book Food Combining Made Easy, by Herbert M. Shelton. You can't have really good health if you habitually poison yourself with indigestion. By indigestion, I don't mean only sour stomach or having food sit in your stomach for a long time. Any incomplete digestion is indigestion, and the consequence of long-term abuse is ill health or death. This subject is too complex to discuss in any detail here, but suffice it to say that the American habit of mixing all kinds of foods together is unnatural and unhealthy. Learn the proper way from Shelton's book.
FOODS TO AVOID OR USE SPARINGLY (NOTE: This information is old; I have since learned that milk and other animal protein is largely responsible for the incidence of cancer and other diseases.)
Milk - The first food I learned to "cut back on" or delete from my diet was milk. What's wrong with drinking milk? First off, it isn't natural to drink milk all one's life; we don't have the enzymes to handle it very well. I've read that after the age of 10 most humans no longer produce the enzyme rennin in their stomachs. This is the first stage of milk digestion. On the other hand, most of us can deal with cheese and yogurt, which have been partially digested for us by bacteria or animal rennin. In fact, a common way to make cheese is to begin with rennin scraped from the stomach lining of a calf. Lacto-vegetarians usually like to buy cheese made with a vegetable enzyme instead of rennin.
What happened then? Almost immediately my dandruff disappeared! In my military life, I always had to wear a hat, and my hair and scalp smelled bad from a gooey type of dandruff. I quit drinking milk more than 35 years ago, and I've never again had any dandruff. I still eat yogurt and cheese, without any problem. Just remember: What you can't digest properly will have to be eliminated from the body somehow, and the skin is just one organ of elimination.
Another thing that happened was that the common cold became a rarity instead of a two-or-three-times-a-year thing. Likewise influenza. Most probably I still get these diseases the same as everyone else, but the symptoms are so slight I don't notice them.
The American Dairy Association says things like, "You never outgrow your need for milk," but it's interesting to note that those countries that consume the least milk also have the least osteoporosis.
MINERAL TRANSPORTERS This is a printed lecture by Dr. Hans Nieper, M.D. (at that time Director of the Silbersee Hospital in Hanover, Germany), delivered somewhere in the United States to a group of medical doctors. There is no date on the printed copy I have, but I think it would have been about 1985. Dr. Nieper was a world-famous researcher in the fields of cancer and nutrition (now deceased). Unless you are a trained medical doctor or biologist, you may find it difficult reading, but if you persist, you will find it to be of the utmost significance. This lecture is primarily, but not only, about the use of orotic acid as a chelate (mineral transporter). The mineral orotates used to be readily available in health food stores, but the story I got is that Dr. Nieper gave another lecture some years later, and the doctors got "so excited about it" that the Government decided to take it off the market. Natural Organics (maker of Natures Plus supplements) had these orotates in their catalog until August, 1988, then suddenly removed them. Reading this lecture will show why some people say: "I love my country, but I fear my Government." The orotates are still available through "Healthcare Professionals," and of course this makes them several times more expensive. If you want some but can't find them, contact me. An update to the lecture: Potassium orotate has been stabilized.
I have more from Dr. Nieper -- a paper about how he and others are treating heart disease with great success without drugs or surgery. Free for the asking.
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