Following is a section of foods with special
healing value that we recommend you use as frequently as two to four
times a week:
Broccoli: restores
bowel ecology, strengthens the immune system, contains organic sulfur
compounds such as indole carbinol (which breaks down estrogen) and beta
carotene, an important antioxidant.
Burdock: has long
established empirical values in improving digestive and absorptive
functions in the stomach and bowel. It speeds up the bowel transit time
and so facilitates restoration of the bowel ecosystem.
Celery: contains
muscle-friendly phthalate and is helpful in normalizing fat metabolism.
Celery is also beneficial for joint symptoms and for related disorders
such as bursitis and fibrositis.
Daikon: has a
long-established empirical value in maintaining a healthy bowel ecology.
Flaxseed: contains
linolenic acid, an essential fatty acid that reduces the formation of
hormone-like substances called prostaglandins of PG-2 series. These
prostaglandins induce inflammatory responses in the lungs (asthma), the
joints (arthritis), the skin (psoriasis), and other body organs.
Prostaglandins may also contribute to the development of tumors.
Flaxseed is a cereal grain that Europeans and Canadians consume in large
quantities in their cereals and breads.
Garlic: contains
allicin and some other sulfur compounds that restore bowel ecology,
prevent yeast overgrowth, thin blood, and prevent platelet clumping. It
appears to act as an anti-inflammatory and antibacterial agent, and
reduces the risk of cancer.
Ginger: contains
natural alkaloids that precipitate out (and render harmless) most
environmental pollutants in drinking water. (See note about ginger root
water in the beverage section of this chapter.) It has a
long-established empirical value in restoring altered bowel ecology.
Ginger also reduces inflammation in arthritis.
Grapefruit: contains
pectin, the gelling agent present in the peel and membrane, which lowers
cholesterol and facilitates blood flow in arteries. Pectin also appears
to prevent blood clotting in arteries.
Klongi: (onion seeds)
are well known in Pakistan as immune-enhancing spices.
Soybean: is an
excellent source of minerals such as magnesium, calcium, molybdenum and
others. It is rich in essential life span oils and high-quality
proteins. Predigestion of food is an old discovery of man. Perhaps no
food has more intrigued man in his pursuit of predigested food than
soybean. Tofu, tofu p'i, tofu kan, tempeh, toya, natto, and kabitofu are
some of the soy-derived staple foods in the Far East. I have observed
extraordinary benefits of some positively-charged components of soybeans
in restoring damaged bowel ecosystems, as I suspect the ancients did
when I look at their inventiveness with this grain.
Squashes: have a
long-established empirical role in improving digestive and absorptive
functions. These vegetables are useful in restoring bowel ecology and
decreasing bowel transit time (prevention of constipation and toxic
effects of prolonged bowel transit time).
Turmeric: has been
used in Pakistan, India, and the Far East since ancient times as a spice
that prevents food from spoiling. Curcumin, the major yellow pigment in
turmeric and mustard, is an antioxidant and anti-inflammatory agent that
has recently been shown to have antineoplastic properties.
Grains
Amaranth: Highly
recommended. An excellent nourishing substitute for wheat. Flour, bread,
and muffins available from many health food stores. It can be toasted,
popped, or ground for flour. Spanish conquistadors banned it because the
Aztecs considered it sacred. Amaranth and quinoa (mother grain of the
Inca) are two of our most highly recommended grains due to their high
nutritious value.
Barley: Consumed widely in
ancient Egypt, barley is still favored in many parts of Asia as a
suitable food for the sick for two major reasons: 1) It is easily
digestible because it is lower in fiber content than most other grains;
and 2) It is one of the least allergenic of grains.
Corn, blue: Blue corn is
more nutritious and richer in its content of protein and minerals such
as copper, iron, magnesium and zinc. It was favored by Hopi Indians when
doing physically demanding work. Corn is one of the most allergenic
grains, and we recommend that it should be consumed sparingly even by
persons without known clinical allergy.
Corn, yellow: Corn is one of
the most allergenic grains and is regrettably added in varying amounts
to a very large number of packaged foods. We recommend that persons with
any food allergy avoid consuming corn whenever
possible.
Kamut: Highly recommended.
Usually well tolerated by wheat-allergic persons. Kamut kernel is about
two to three times as large as that of wheat and contains higher amounts
of high-quality proteins and essential oils.
Millet: A good alternative
for gluten-sensitive and wheat-allergic persons. In the past dismissed
as a grain for birds, millet is gaining its rightful place among grains
for human consumption.
Oats: A good grain for
persons without gluten sensitivity. The cholesterol-lowering claims of
oats enthusiasts, however, are of little concern to
us.
Quinoa: Highly recommended.
Favored by the South American Inca, quinoa is one of the two major
non-animal sources of complete proteins. (The other is amaranth.) From a
botanical perspective, it is a fruit and not a grain.
Rice, brown: Highly
recommended. Commonly available in eateries. A rich source of vitamin B
complex.
Rice, wild: Highly
recommended. It is a different species from common rice and so is a good
substitute for rice-allergic persons.
Spelt: An excellent
alternative to wheat for wheat-allergic individuals and those with
multiple allergies. It is richer in high-quality proteins than
wheat.
Teff: Highly recommended. It
is rich in many minerals including copper, zinc, and iron. It was
favored by Ethiopians for strength and bravery.
Wheat, couscous: Not
recommended for wheat-allergic persons. Though produced from durum
semolina, it is a wheat product.
Wheat berries: This is the
form of wheat before it is ground and is a good source of wheat germ and
bran for persons without wheat sensitivity.
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