Foods and Environmental Illness.
TABLE of COMMON FOOD CHOICES.
Food Characteristics and Qualities.
Consider as you go through the list of FOODS below, the following:
- our bodies are living, dynamic, processing factories;
- our life-sustaining systems require replenishment of resources;
- nutrition is not a question of quantity so much as of quality;
- inadequate quantity OR quality results in imbalance and weakness;
- excessive quantity can be as detrimental to health as insufficiency;
- our body cannot make some essential nutrients ... they must be complete;
- improper ratios of nutrients can effect dumping of other nutrients;
- intestinal parasites are required to process some foods;
- generally, the more a food is cooked, the fewer nutrients it has;
- processing and refining takes important nutrients away from foods;
- soil health is mirrored in the richness of nutrients in food grown in it;
- chemical fertilizers and fungicides can diffuse throughout a food;
- growth hormones radiate throughout the flesh (meat) of the recipient;
- hormones are NOT affected by cooking or preservation;
- cooking does reduce the presence of bacteria, fungi, parasites and viruses;
- each food influences at least one organ system: to weaken or strengthen;
- some ancient cultures understood foods, herbs, medicines ... as the same;
- food mixtures and ignorance prevent us from recognizing singular responses;
- scientists have identified at least 18 different body types;
- different body types require different ratios of nutrients;
- negative and positive stresses influence nutrient use and requirement;
- we have memories associated with every food we have eaten or been offered;
- our rational Ego continually forms associations between event and surroundings;
- food "memories" (associations) can be entirely random and irrelevant;
- associations form opinions, expectations, attitudes, reactions.
Which of the below do you eat ?
TABLE NOTES:
-
Limbic: structure of the brain responsible for most emotions.
-
Neocortex: structure of the brain responsible for rational thought.
-
Reptilian: structure of the brain responsible for automatic reactions.
- (+) strengthened ... stimulated ... energized.
- (-) weakened ... depressed ... relaxed.
- hormones --- naturally present in or artificially added.
- acid forming: metabolizes into an acidic solution.
- alkaline reacting: metabolizes to act as an alkaline solution.
FOODS with HORMONES
HORMONES ARE BIOCHEMICAL CATALYSTS which are NOT destroyed by heat, cooking, freezing, or drying. Acting like a biochemical electrical current, they can produce almost instantaneous influence of considerable magnitude distant from their release site. More than 100 hormones have been identified, most since 1990. Only a few are gender specific and associated with sexuality.
HORMONES FORM THE BIOCHEMICAL BASIS FOR EMOTIONS.
A sensitivity to hormones can result in erratic, unstable, and intense emotional expression. Only excretion or counterbalancing by the release of an opposing response hormone will decrease hypersensitivity over-reaction intensity. Release factors include acting out (swift, violent, or aggressive actions), urination, meditation, practice of No-Emotion, sexual release, crying (tears), extreme temperatures (sweating or shivering).
NOTE:
- ONE:
Foods which tend to influence a particular functional element of the brain also influence particular organs.
That is, there is an apparent connection between the two.
For example, Seafood influences the Reptilian brain structure and stimulates the Pituitary gland. Only foods that influence the Reptilian structure are in those also indicated for the Pituitary. This parallel is generally applicable to other sets of food - brain structure - secondary organ influenced.
- TWO:
The body is healthiest when it reaches a pre-determined ratio of acid producing and alkaline reacting foods. Failure to attain and maintain this optimum tissue pH level provides an environment which attracts either parasites which are dangerous, or, to support the survival of dangerous mutations of parasites which have previously been symbiotic within or on humans.
Alkaline toxicity
can often contribute to the formation of disease and often results in one or more of under-nutrition: poor circulation, anemia, cold feet and hands, lack of energy, emaciation, low blood pressure, and anxiety.
Acid toxicity,
at the other extreme, contributes to the formation of diseases which are based in over-nutrition and a presence of too high a concentration of nutrients for the body to cope with: skin eruptions, pyorrhea, toxemia, high blood pressure, neuritis, rheumatism, insomnia, nervousness. North Americans tend to choose acid forming diets and lifestyles so it is no surprise that the illnesses resulting from same are endemic in the society.
Acid stomach or not acidic enough?
Be careful not to make the common mistake we are "educated" to make. The natural environment of the stomach is acid. Inadequate acid concentrations in the stomach prevent efficient digestion and promote parasite infestation. That's right. What you were told by your aunt, grandmother, teacher, "common knowledge", and doctor is wrong!
Symptoms such as gas, bloating, belching, constipation, and acid "repeating" with a burning in the throat can all occur because the food you have eaten is decaying rather than digesting in your stomach. Taking antacids, as the world has been encouraged to do by hundreds of millions of dollars of advertising misinformation --- can actually lead to stomach damage. Once the damage is done, bacteria can enter the tissue and generate an ulcer. Now you have a real problem.
ADVERTISERS LOVE THIS PROBLEM because you easily become addicted to their product. You feel and taste acid expelled from your stomach by improperly digested food. You take antacids ... and the problem seems to go away temporarily. Later, and naturally, more gas is produced, and more acid expelled. So you take more antacids. One healthy solution is to simply take a teaspoon of cider vinegar in a glass of water after each meal. Be sure that it is NOT either mass produced nor white vinegar: both contain phenyl (phenol) or other chemical preservatives. Also be sure to rinse your mouth well afterwards. Vinegar and teeth are not good companions. With better nutrition, you may even stop overeating and lose some weight.
- THREE:
AN AIM OF OPTIMAL NUTRITION IS BALANCE ... neither to over-stimulate all our organs into burnout nor to relax them into inactivity. Either can be fatal. We help our body the most when we supply enough stimulating and relaxing foods to it for adequate intake of vitamins, minerals, amino acids and other micro-components ... while pacing the vitality of each organ relevant to the negative stress challenges it is having to cope with. These requirements are dynamic. They change as often as our acknowledged and unacknowledged stress levels change. Dramatic changes can occur within hours.
- FOUR:
HOW WE PREPARE FOODS can determine whether they will be acid forming or alkaline reacting, and, which organ system will be influenced and how. Frying foods typically changes alkaline reacting foods to acid producing foods. Frying foods can also remove most of the vitamins from them. Cooking may modify the starches and fibers of some foods and make them more easy to metabolize and thus more nutritious than if they were not.
Other foods may lose considerable amounts of their nutritive value according to which method of cooking is used. If you learn how to choose, prepare, cook, serve and preserve just one food each day, within a few months you will have enough nutritional survival skills to last the rest of your enhanced life. Without that awareness and skill, you are only making do until you become ill or hypersensitive.
- FIVE:
Foods which are acid in nature may be alkaline reacting in human digestion, as well as the opposite. Cherries, cranberries, peaches and pears are often assumed to be acid forming because they are fruits, yet if eaten fresh they provide an alkaline reaction. Normally, most digestive and urinary tissues have an alkaline mucous to protect them from normally acidic digestive acids, bacterial byproducts, and urine. Yeast and fungus infections thrive in acidic environments. Alkaline reacting foods, as mentioned above, can assist in deterring these as well as in the elimination of uric acid which forms from purine foods metabolizing poorly into acid formations.
- SIX:
The degree of immaturity or of ripeness of a fruit or vegetable and the degree of its aging after maturity affect whether it is acid forming or alkaline reacting. This can also be true of the degree to which a food has been refined or is used in its natural state. Sugar is acid forming while honey is alkaline reacting. Bananas digest differently depending upon whether they are under-ripe, ripe, or over-ripe.
- SEVEN:
How we eat our food also affects its digestion.
Foods gulped down and poorly chewed and lacking in the intended supplement of enzymes and bacteria contained in saliva will often become acid forming even though with healthier eating habits they are normally alkaline reacting.
NEXT,
complete the FOOD LIST and then review this page.
TABLE of FOODS
REMEMBER THIS:
The above foods are POTENTIAL sources of hypersensitivity reaction symptoms. The presence of one, several or many --- are the direct consequence of your heritage and your experiences and exposures. In a confirmed set of over 100 participants, no two demonstrated a similar profile. Typically, once an individual begins to become hypersensitive to foods, the number of intolerances continue to rise according to the challenges experienced.
Every hypersensitivity was associated with an
Energy Block.
All who followed the advisories outlined on these pages released their food intolerances --- quickly, and apparently, permanently.
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