GROUP II - ALL ANIMAL PRODUCTS, CHEESE, ICE CREAM, AND EGGS (MILK COVERED IN ANOTHER CHAPTER )
Rennet is used in the curdling of milk for cheese making. Rennet is obtained from the whole stomach lining of calves, lambs, kids or pigs. During the fermentation or curing of cheese, a mixed group of microorganisms grows in the milk curd. Protein, fat, and carbohydrates are the major nutrients affected during the curing process. The protein portion of cheese is fermented to peptides, amines, indols, skateal and ammonia. The fat in cheese is hydrolyzed to irritating fatty acids. The carbohydrates of milk, mainly lactose, is converted to lactic acid by putrefaction. Most of the products of fermentation are toxic and irritating, including the esters, the acids, and certain of the amines.
Polio viruses can survive in cheddar cheese throughout the life of the product. Most cheeses are made of unpasteurized milk. Salmonel a, staphylococci, and brucella organisms can survive long periods in the cheese. A number of outbreaks of disease, as well as food poisoning, have been traced to cheese (10).
IGE CREAM AND ITS HARMFUL EFFECTS ON THE BODY
Diethyl glucol - A cheap chemical used as an emulsifier (agent used to hold two ingredients together in Suspension) instead of eggs; identically the same chemical used in antifreeze and in paint removers.
Piperonal - Used as a substitute for vanilla; a chemical used to kill lice.
Aldehyde C17 - Used to flavor cherry ice cream; an inflammable liquid used in aniline dyes, plastic and rubber production.
Ethyl acetate - Used to give ice cream a pineapple flavor; used as a cleaner for leather and textiles, and its vapors have been known to cause chronic lung, liver and heart damage.
Buytyraldehyde - Used in nut-flavored ice creams; also used as an oil paint solvent.
Amyl acetate - Used for a banana flavor; also used for oil paint solvent.
Benzyl acetate - Used for a strawberry flavor; also a nitrate solvent.
EGGS AND THEIR HARMFUL EFFECTS ON THE BODY
GROUP III - CHOCOLATE, BAKING POWDER AND SODA ARE COVERED IN OTHER CHAPTERS
GROUP IV - SPICES ARE HARMFUL TO THE HEALTH
There are various condiments and spices that contain acids or volatile oils that are potentially harmful to the kidneys. These include vinegar, black pepper, ginger, all spice, mace and cinnamon. Some additional spices, which are irritating to the body and should not be used, are: nutmeg, cloves, anise seed, caraway, chili powder, curry powder, mustard, hot paprika, poppy seed, etc.
GROUP V - REFINED OILS
GROUP VI - ALL REFINED SUGARS COVERED IN ANOTHER CHAPTER
GROUP VII - REFINED GRAINS
The milling of wheat into refined white flour removes much of the fiber, 40% of the chromium, 86% of the manganese, 76% of the iron, 89% of the cobalt, 68% of the copper, 78% of the zinc and 48% of the molybdenum. These are all trace elements that our body needs. The milling process also destroys a large percentage of the vitamins. Bleaching is yet another process that destroys additional vitamins and minerals in grain.
Natural grains such as whole wheat, barley, corn, millet, oats, rice and rye are what we need for proper nourishment. But when these are milled they are almost worthless.
GROUP VIII - ALL VITAMIN AND MINERAL SUPPLEMENTS COVERED IN ANOTHER CHAPTER
SIMPLE RULES FOR EATING NATURAL FOODS
As we learned in the chapter on water we shouldn't drink with our meals. Our water can be taken up to 1/2 hour before our meal or else we have to wait until 1 hour after eating before we drink.
The benefit derived from food depends upon the quality of food eaten. Good food builds good blood; and poor food builds poor blood. Never eat fruit or vegetables if they have any decay on them. Decayed fruit and vegetables ferment in the stomach and poison the blood.
The ideal diet should have a balance of 80% of total calories as carbohydrates, 10% of total calories as fat, and 10% of total calories as protein. The ideal diet should consist of at least 50% raw food, as raw food is live food. If one is sick, they need to eat almost all their food raw. Take a cooked ear of corn remove a kernel and plant it and it will not grow, because cooked food is dead food. Whenever we cook food we destroy many of the minerals and vitamins and all of the enzymes. For more detailed information on this subject, see the chapter on "Fresh Food is the Best"
FOOD COMBINING
There are many food combining charts that are out on the market today, and each one advocates different food combinations. Some of these charts are very complicated and advocate not mixing a sweet fruit (apple) with an acid fruit (orange). I believe there is some validity in this if you have a very weak stomach, but this doesn't apply to most people. My chart is very simple and easy to understand. There are three different characteristics of a true fruit and a true vegetable. A true fruit has seeds within it and a true vegetable does not. A true fruit can only be eaten when it is fully ripe, whereas a true vegetable can be eaten at any stage of growth. A true fruit grows on a tree, vine, etc. A true vegetable doesn't grow on anything, such as a carrot, onions, cabbage etc. It is best not to eat fruits and vegetables at the same meal for the following reason. Fruits digest in from one to two hours. Whereas, vegetables take three to four hours to digest. Thus, when eaten together, at the same meal, the fruits cannot leave the stomach until the vegetables are digested. In most cases, Fermentation takes place in the stomach because the fruits are held back. We also have a group of foods called neutral foods, and they can be mixed with either fruits or vegetables. These neutral foods consists of grains, nuts, and vegetable-fruits. Foods such as the cucumbers, is a vegetable-fruit, because it has characteristics of both the fruit, (has seeds within) and the vegetable, (it can be eaten at any stage of growth) By following this food combining chart, you will have very few problems with indigestion, gas, heart burn, or constipation.
