COMMENT There are many lists published.
There is inconsistency between these lists because the foods listed may be categorized without reference to their mode of preparation, degree of ripeness, variety, OR, there may be an error in understanding, coding, or reference.
For the most effective use of this, or any other list, use muscle testing or Spiritual Guidance to select which food selections are best for you for EACH meal. Without these test options, you are encourage which selections are likely best for your blood type and pH level.
Food acidity is noted according to whether it leaves an acidic or alklaline ash after being metabolized.
Naturally occurring anti-bacterial organic compounds include phenols. These are effective anti-parasitics for some types, as preventatives not as remedies. Adverse damp, cool weather or storage conditions can encourage the development of fungi/moulds ... which are parasites and which can be very toxic.
CHEMICAL VARIETIES of phenol are biochemically unmuted in their activity unlike natural sources. The result is that toxic exposure to chemical phenol compounds, --- such as in "Lysol" sprays, air fresheners, air sterilizing sprays, cardboard box preservatives to protect citrus, etc. --- can stimulate the Reptilian structure to set a protective energy block and originate a hypersensitivity to ALL natural and chemical varieties of phenol. As usual, moderate use of natural sources presents no danger.
Some foods are particularly susceptible to biological degradation once they have reached or near maturity. This is often a semi-natural process with the often enzyme-rich food beginning to "self-digest" as it ages. Fungi are parasitic lifeforms which may then form on the surface of the product and facilitate this degradation (rotting) by converting oxygen and plant sugars into components which facilitate the growth of the seed within the fruit.
THIS SYMBIOTIC PROCESS has been known since the end of the 1970's to be fundamental in the growth of trees, especially rainforest trees. Soil robbed of such fungi through the use of chemical fertilizers, over hydration (through the loss of a diffusing forest canopy), and burning --- make regeneration virtually impossible.
Unfortunately for humans, once these fungi begin to form on common foods, toxic byproducts of their growth as well as their parasitic presence present dangers to human health. This danger is detectable by the Reptilian structure. If concentrations exceed a personal negative stress threshold, an environmental energy block is formed as a defense and hypersensitivity results. Careful culling, preparation and storage of such foods can prevent this danger.
These foods are often good sources of protein and omega-3 fatty acids. Difficulty arises when the adrenals are overstressed, often through intense internalized or repressed anger, frustration, or anxiety.
THE HORMONES produced by these generally destructive emotions are retained in the body and interfere with the normal metabolism and excretion of the waste products of these foods. The "fight" reaction sustained --- acts to elevate blood pressure and heart rate while concentrating the blood in the organs, reducing lymphatic drainage, and reducing effective lung capacity.
"CHEST" BREATHING may initially replace normal relaxed diaphragm breathing and produce lung tissue tension. This change is a reflex action. Few persons recognize the change in themselves. As the lungs tire from the constant tension, their efficiency declines.
OFF-BALANCE METABOLISM results from this chronic negative coping practice results in an accumulation of uric acid and other wastes in the peripheral body regions where all forms of circulation and waste dispersal have been drastically reduced. Stiffness and pains develop in the joints and muscles as a result of the uric acid concentrations forming into sharp crystals. Arthritic-like symptoms result and may result in gout.
HIGH ALKALINE reacting foods including cherries and cranberries and large quantities of water help force some of the uric acid out. Most constructive is the development of self-assertive communication, positive self-esteem, and the practice of meditation and the expression of reverence and No-Emotion.
These foods encourage optimum digestion, assimilation and absorption of nutrients by their catalytic activity. Primarily amino acids, they divide proteins, fats, starches and other complex substances into simpler ones. While found in most foods, greater concentrations of enzymes in a food can speed digestion of the source food and assist in more efficient metabolism of others.
Essentially, food which does not stay in the gut but is absorbed into the bloodstream does not present a feast for intestinal and colon parasites. Likewise, nutrients which can be quickly assimilated by one's tissue cells do not present sustaining nutrients for parasites resident in the blood, arterial or vein walls, or in the lymphatic system. Finally, some enzymes actually act to metabolize certain parasites by their oxidizing properties.
ENZYMES, unlike hormones, ARE temperature sensitive.
While enzymes have been found in meats and seeds thousands of years old, the environment to effect same has been cold and dark, or, --- drying to a powder state has taken place at a moderate temperature and dark enclosure. Boiling temperatures completely and quickly destroy enzymes and leave foods more difficult to digest than in their raw or baked form.
Thus boiled and canned foods have greatly reduced digestive capability and are equally less nutritious than foods prepared in other ways. Co-enzymes, vitamins or minerals must be combined with high enzyme foods if the enzymes are to be their most efficient. These important secondary foods are noted below with a "CO-ENZ". Freshly made and cold-processed juices are always high in enzymes.
Sulfur acts as a tissue detoxifier and anti-parasitic. In strength, it mirrors decaying tissue and so fools some parasites into responding as if the host is dead --- by leaving it. Actually, sulfur is sometimes bonded to amino acids and the combination facilitates the production of some hormones. Cooking such foods at low temperatures (180 - 190 degrees) for longer periods (i.e. 60 minutes) often reduces the amount of metabolically produced intestinal gas. Chemical sulfur is different in its crude and powerful influence --- it IS a tissue destroyer.
