THE FOOD LAWS
If you don’t know the basic food laws for good nutrition, you should learn them. Its noted that the proportions have to be a certain way in the body. Every day, we should eat servings of six vegetables, two fruits, one starch, and one good protein. When these proportions are adhered to, you will have achieved an 80 percent alkaline/20 percent acid diet. Your 20 percent acid comes from your acid starches, and proteins. Your 80 percent alkaline comes from your six vegetables and two fruits.
“There is no natural death. All deaths from so-called natural causes are merely the end point of a progressive acid saturation.” —- Dr. George W. Crile
An easy-to-follow method to achieve this balance is to pair one starch with several vegetables at one meal; one protein with several vegetables at another meal; and to have fruits as in-between-meal snacks. Of course other possibilities are numerous and, after you begin eating in these proportions, you’ll surely develop meals that suit your family’s tastes and lifestyle best.
This 80/20 ratio of alkaline to acid also is present in your blood, which contains 80 percent alkaline nutrients to 20 percent acid nutrients. I don’t know whether Hippocrates knew this. I am certain he did know that, when you eat the proper proportions of foods, your body balances itself.
The same thing happens in the soil. There is a God-given, innate property in plants that reaches out and takes what it needs from the soil. Some plants are richer in certain chemicals than others. And, for this reason, you must have variety; you must have the right proportions, and you must have 60 percent raw foods each day. Raw foods are important because they contain all the nutrients, fiber, and enzymes that specific food has to offer. Cooked, canned, or processed foods, on the other hand, lose nutrition. Of course some foods, such as meats and fish, must be cooked to kill harmful bacteria. You must have a certain amount of protein daily and a certain amount of starch. These, too, should be varied from day to day. You must know your proteins and starches. In fact, you should know what all foods should do for you. They have definite functions in the body.
ACID AND ALKALINE FOODS
There has been much talk in the last few years about acid and alkaline foods. It has been determined that for optimum health, a body should be slightly alkaline. If the body becomes too acid or too alkaline, illness and disease will result.
When we speak of an acid body, we need to understand the notion of pH, or relative acidity-alkalinity, in the standard terminology of chemistry. The pH scale is from 1 to 14, with 7 representing neutrality, neither acid nor alkaline. Most living things require an acid-alkaline environment of between pH 5.5 and 8 to survive. Outside this range, they sicken and die.
As a living plant or animal approaches the outer limits of its pH tolerance toward either the alkaline or acid side, tissue damage and loss of function begin to occur. Of course, in animals or people, some organs such as the stomach and kidneys maintain a higher acidity than other organs and tissues.
The optimum pH range for human tissue is about 7.35 to 7.45, which is very close to neutral, slightly favoring the alkaline side. This is the normal pH for human blood plasma.
When we use an excessively acid diet (meat and potatoes every day, for example), large quantities of sodium, potassium, calcium, magnesium, and other acid-neutralizing chemicals are constantly used up in preventing tissue damage. The problem is, these chemical elements are drawn from the tissues and must be replaced, or deficiencies will occur, soon followed by disease symptoms. Over alkaline diets are seldom found, but they would also be harmful over the long term.
For these reasons, my food laws say we must have six vegetables and two fruits each day, which make up the 80 percent of the alkaline-forming foods required, and one starch and one protein, the 20 percent arid-forming foods required. Keep in mind that most foods are very dose to the neutral pH point of 7, slightly acid or slightly alkaline.
ACIDITY AND ALKALINITY IN THE BODY
The following experiments illustrate the point: medical researchers Balint and Weiss took a rabbit and alkalinized it. Then they slit the rabbit’s leg and injected turpentine. The damage to the leg was very slight. When the rabbit was acidized, however, the injection of turpentine was followed by inflammation, tissue sloughing, and death.
In another experiment, this time with scarlet fever patients, it was discovered that when urinary acidity ranged high, there was an aftermath of kidney disease in two-thirds of the cases. When the acidity was low, only 3 percent of the cases were thus complicated. These experiments point out very definitely that a high alkaline balance is the body’s first line of defense against illness and death.
In addition to the proper acid/alkaline balance, we must supply our bodies with specific nutritional requirements. Problems develop when we lack nutrients to build the muscles, to build the ligaments, to build any part of our bodies. When a certain organ is not healthy, we should be able to go to nutrition and bring back the basic building blocks it needs. Our organs are designed to be self-repairing, but they need an opportunity to do this.
THE BODY MOLDS TO WHAT WE FEED IT
The body changes according to what we eat. It will mold to a salad, it will mold to junk foods-sugary foods, fatty foods-it will mold to white vinegar, wine vinegar, or to a natural apple cider vinegar. The bad news is that your body molds to these things, and it does the best it can with the foods that you give it. The good news is that when you change your diet to a proper, balanced way of eating, your whole body changes with it.
It is now believed by many authorities that most disease develops eventually because of a lowering of the function and resistance of the body due to chronic acidosis. In this connection, Dr. George W. Crile, head of the Crile clinic in Cleveland and one of the world’s greatest surgeons, says “There is no natural death. All deaths from so-called natural causes are merely the end point of a progressive acid saturation.”
Acidosis precedes and provokes disease. The well body succumbs to physical disorders when its own acid debris accumulates to the point where resistance is broken down and the body consequently becomes susceptible to germs, cold, fatigue or nerve exhaustion.
When the body reaches the limits of increasing toxins within the body, the digestive tract, or any of the body tissues, it begins a house-cleaning process that takes various forms: diarrhoea, headache, colds, skin eruptions, abscesses or boils, rheumatism, inflammation of the eyes or other organs, catarrhs, chills, fevers, anything that we recognize as acute disease. But all these spring from a common originating cause-an accumulation of acid waste in the body.
Our health depends upon the acid-base equilibrium of the blood. Any form of illness indicates a disturbed state of body chemistry- generally an acid state. Therefore, in disease the thing to do is to correct the acid conditions as quickly as possible and place the tissues in a position to restore themselves through proper alkalinity. This, of course should be done with food-not with drugs, for foods are the only wholesome alkalinizers, intended by nature to keep the alkaline reserve of the body at the high level conductive to buoyant health
The alkaline foods are, principally, the fruits and vegetables, and their juices. Truly, there are no alkalinizers that compare with these fresh, raw juices. As a rule the fruit juices are more palatable, but the vegetables juices more potent.
Benjamin Gayeford Hauser, the food scientist, who pioneered raw juice therapy in America, explains the advantages of the juice over the whole vegetable or fruit in this convincing fashion: “Fruit and vegetable juices, because of their concentrated goodness, are the quickest means of revitalizing the body. It is quite true that you can revitalize the body with whole fresh fruits and vegetables but you cannot do so as quickly as you can with the juices. In fact, it would be almost impossible to eat enough fruit and vegetables to get the minerals and vitamins found in a quart of juices. The bulk and roughage would be to filling, too cumbersome for our digestive and elimination systems to handle. Hauser, in this booklet, “Here’s How To Be Healthy,” tells of the nature of the various raw juices, their value in alkalization, their effect in maintaining or regaining vitality, and reveals how to prepare and serve the juices as appetizing “Health Cocktails.”
Carrot juice has established itself as the peer of all as a rapid alkalizer. This is no doubt partly because the contained alkalies are easily appropriated by the body (as demonstrated by Blatherwick and Long in certain of their experiments) and partly because carrot juice can generally be consumed in large quantities without unpleasant or harmful effects.
The rapidity with which carrot juice corrects acid condition has been many times demonstrated. Acid stomachs respond quickly to carrot juice and the condition of acid mouth, producing bleeding gums and “pink tooth brush” can be speedily corrected by taking it. Inflammation of the eyes is rapidly cleared up through this agent. Urines many times more acid than normal can be returned to normal within a few hours by drinking copiously of carrot juice.
Other vegetable juices, such as celery, cucumber, lettuce, spinach, cabbage, etc., are also valuable for alkalinizing purposes, as are also the various fruit juices.
Many may think that the acid fruit juices would not be desirable for alkalinization but this is far from true. The acids in these fruits-lemon, orange, grapefruit, lime, apple, tomato-are bound up with such essential alkalies as lime, soda and potash, generally in the form of phosphates. These natural phosphates are broken up in the digestive tract and the acids exhaled from the lungs. The alkalies remain behind to counteract the body acids and to acid to the alkaline reserve. Nevertheless, the stomach may sometimes have difficulty in handling excessive quantities of acid fruits, especially when the stomach lining is inflamed and irritated. Under such circumstances the more bland vegetable juices should be used for alkalinization.