What to eat?

October 17, 2000

Dear ,

My inclination is to getting nutrition from food, because that is the way

the plumbing is designed.

Anything that is swallowed without being chewed thoroughly is not mixed with

ptyalin. Without ptyalin, the process of digestion is hampered from the word

go.

Concentrated products are not 'natural', even if they are from natural

sources. Take olive oil. A great product. But if you eat 3 oz of olive oil

at a sitting, how many olives is that? A lot. And you probably couldn't eat

that many raw, non-preserved olives at a sitting.

Same goes for orange juice, apple juice, etc. You couldn't, or wouldn't,

eat the amount of oranges or apples that make up a glass of juice. So you

are isolating one large element of fruit (or of the olive) and consuming a

relatively large amount of it.

Meanwhile, you chuck the pulp, yet it has half the nutrients that nature

designed to be in there so it was

wholesome for you. (Remember wholesome? Whole...wholistic...I don't like the

spelling 'holistic'.) An orange has bioflavinoids under the peel that go

hand in hand with the Vitamin C in the juicy fruit, which make the Vitamin C

more available and more potent. A damn fine design. Which we screw up by

isolating.

This is a problem of the empirical method, which is woefully inadequate to

study the world, since it can only deal with one variable. Actually, I can't

think of a single part of the world that can be studied in isolation from

everything else. This scientific reductionist way of looking at things in

separateness has permeated food production and commercialization. Breaking

down foods and concentrating them is about 75% of what the food industry

does. And the food suffers for it. The more processing, the less vitamins,

minerals, enzymes, etc. in our food.

There is much said about depletion of minerals in our soils, the loss of

humus, and the extinction of the earthworm. Not nearly enough is said,

however, about the mad overprocessing our foods are subjected to, which

steals from them (and us) the nutrients that they do have. And all because

of the buck to be made.

So we have food grown on depleted soil, and over processing removing the

remaining nutrients. What to do?

To the rescue come our friends in the supplement industry ($44 billion last

year, thank you very much).

The problem is, this is many times more expensive than eating nutritious

food (and you have to eat anyway), and you are not eating actual food.

Remember the ptyalin above?

The only solution I can see is to grow your own food. That turns the clock

back 100 years. And most people don't have the time. However, being sick

takes up ALL of your time, so in the LONG RUN, it is better to spend some

time growing decent food (maybe in a greenhouse, maybe hydroponically).

I am fortunate to live in an area that has an enormous number of greenhouses

growing food without chemicals. They are taking over the market, but have

been slowed this fall by the high price of natural gas. This burns me up,

because since NAFTA, natural gas prices have been hooked to oil prices, even

though there is enough natural gas for 500 years. I am seeking to develop a

hydrogen generator to market to the greenhouses, so they can continue to

grow good food at a reasonable cost.

I have rambled on and not answered all of your question. I will close by

saying that Vitamins are not anti-oxidants (see my previous post) and I am

in favor of taking Vitamins as follows:

Vitamin A + D : halibut liver oil capsules, eggs, butter

Vitamin B : brewer's yeast; blackstrap molasses; IP6; sublingual B12

Vitamin C : guava, red peppers, cantaloupe, strawberries

Vitamin E : sunflower seeds, walnuts, tomatoes

Vitamin K : blackstrap molasses; eggs; kelp

Vitamin P : lemon juice, grapefruit

quercitin : black tea

I am not in favor of taking other antioxidants (see my previous post on

why).

Best of Health!

Dr. Saul Pressman, DCh

URL: http://www.plasmafire.com

email: saul@...

" The problems of today cannot be solved using the same thinking that created

them " . - Einstein

Re: Anti-oxidants

> Thanks to the list for Koch and anti-oxidant info. I have been

> researching " maharishi amrit kalash "

> (http://www.ayurveda.nl/english/infomak_e.html) and it says that it is

> 1000 times more effective than C or E as an anti-oxidant and is

> full-spectrum. It contains dozens of herbs. Saul, do you suppose

> food-derived antioxidants such as this and things like pycnogenol are

> not good to use or that they would not be good long-term? J.

>

> OxyPLUS is an unmoderated e-ring dealing with oxidative therapies, and

other alternative self-help subjects.

>

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>

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October 17, 2000

Deb,

Have you tried Dr. BAtman's water protocol for dehydration?

jim

Debbie Mc wrote:

>

> Yea:), I have this dehydration thing going, with resultant(there I

> go borrowing from the allopaths again) no normal tear, saliva,

> etc, and so on .... I pray that ozone does some miracle for this

>

February 28, 2012

Okay, I've started looking at the food I am eating. If I am going to do away with the foods containing bromide, what does that leave? I eat bread or waffle for breakfast. I cook a good bit. I just would like some ideas of how to go about eliminating bromide when possible, and still enjoy eating good tasting food. ThanksBetty

February 28, 2012

Hi Betty,

It is very easy to avoid bromide in foods.The main sources are brominated flour in baked goods as well as brominated vegetable oil in citrus soft drinks, such as Mountain Dew. Citrus Gatorade also contains brominated vegetable oil. Methyl bromide is used as a pesticide for strawberries and other fruits. It's most important to try and eat as organic as possible, thereby avoiding toxic chemicals. Some breads are bromide free but one has to read labels very carefully to find them.