 This is 30+ pages printed |
BY THE GRACE OF GOD --
|
ADAPTIVE FOOD COMBINING IN A MARKET ECONOMY
Optimizing WHAT YOU GET
People who don't want their food to put them to sleep or give them gas or run out of energy have ways of combining foods that are based on Cosmic Wisdom. The humans who follow this Way will NOT become diseased and die from what they eat. They will prosper, and their children will prosper.
FERMENTED TRADITIONAL FOODS
The benefits of fermentation have been recognized from the earliest times. There are records of fermented foods being used by Sumerians, Egyptians, Babylonians and Assyrians. Chinese descriptions of miso from soy sauce go back to 1000 BC. Other foods that are commonly fermented are milk, soy and nutmilks (yogurt), cereals and cassava.
In Africa fermented porridges and dough are common. In Latin America, maize and cassava are fermented. In India, cereal and beans are fermented together.
PORRIDGE IS A WORLDWIDE STAPLE. European and American English-speaking peoples eat Oatmeal and wheat endo-sperm or wheat with additional wheat germ. They improve the quality of the cereal proteins by adding chopped or ground nuts; but fermenting cereals by adding malted barley is a relatively unknown way to liquify the cereal and thereby condense its calories. We tend to use malted barley for beer rather than for cereals; but this technique for supplementing a fussy underweight baby may prove beneficial here also.
If you do not have access to shops with malted grain, you can make it yourself. This is very simple, and you can use whatever grains grow in your locale.
HOW TO MALT GRAIN (germinating or sprouting) ::
In southeast and east Asia, most fermented foods are soy- or fish-based. Used as flavorings, we know these as miso, nat to and fish sauce.
There are two kinds of fermentation: sour (producing acid) and alcohol fermentation (which kills common bacteria). In each case, specific micro-organisms are introduced into the food and encouraged to multiply, bringing chemical changes to the food:
Fermenting food is a good example of traditional wisdom, especially where refrigeration is limited and fresh foods are not available all the time.
SOY FOODS
Learn how to make soy- and nut-milks and yogurt, and sprout soybeans for fresh live food all winter long.
Soybeans are grown all over the world in temperate and tropical climates. Seeds are easy to obtain most places, and they are easy to grow. One big advantage growing soya is that, like other legumes it fertilizes the soil with nitrogen due to the bacteria living in nodules on their roots. These bacteria collect nitrogen from the air and enable plants to assemble proteins. Special bacteria must live in the soil; and the evidence that it is present is where soybean roots have nodules which when broken open, are red in color.
To plant soybeans, mix the soil with water to form a paste, and roll the seeds in paste before sowing.
In industrial societies, soybeans are mostly used for production of oil; and the leftovers are used as animal feed; yet edamame (green soybeans) are becoming a popular munchie in developed areas. Soybeans take time and effort to prepare, and some people complain of intestinal gas from beans; but these obstacles are worth overcoming.
Soybeans are the king of beans because they fertilize whatever soil they're grown in; they contain 40% protein, more than any other bean; and they can be flavored to anyone's taste.
Soymilk has all the protein of cows milk; however, it does not have the calcium that children need, so it is not a complete food (as an infant formula must be). Making soymilk requires no special equipment, no special skills. Here's how.
MAKING YOGURT
Soymilk (or nutmilk or goatmilk) can also be made into yogurt utilizing the bacterial culture for cowsmilk yogurt. While the milk is still barely warm-to-cool to the touch, innoculate it with a spoonful of yogurt from a previous batch, or an envelope of yogurt culture. Keep yogurt in a closed, clean container in a warm place for half a day. Eat it with fruits, in maize/corn cassaroles, in salads, plain or sweetened. Only make enough for two days at a time because it does spoil rather quickly unless refrigerated or placed in a ZEER POT (See Chapter Four for how to build a Zeer Pot.)
MEAT-------------SOY/LIMA---------SPINACH---------------DRIED
FISH--------------BEANS-----------COLLARDS-------------FRUIT/
EGGS-------------SOYMILK----------BROCCOLI-----------BERRIES
VEGETARIAN MEAL -- If it's a cheese/nuts/lentils/grains meal, serve a starch like potatoes/yams and a salad (fruit or vegetable) or soup with it.
LENTILS----------POTATOES---------GREEN---------------FRUIT
--NUTS----------YAMS---CORN-------SALAD--------------DESSERT
-CHEESE---------BREAD RICE--------(raw)----------SOUP (with bones)
What are proteins made of? How are they used?
The cells of a living body are like water balloons filled with Jello. After you take out the 60% water, you're left with an outer membrane (the balloon), thousands and thousands of protein beads called ENZYMES, some dissolved fats, sugars and minerals, bony strands and structures. The outer protein membrane also has FATS imbedded in it.
The inner protein beads are used in the cell:
When there are surpluses of protein and other nutrients are inadequate, then the protein is burned for energy with a nitrogen-byproduct called UREA, which needs to be eliminated by the kidneys.
The more protein that is eaten, the more nitrogen must be eliminated. The body is able to store an excess of fatty foods or starches or sugars; people who overeat them just get fat. But the body has no capability at all to store excess protein.
Nitrogen that isn't utilized in cell-rebuilding MUST decompose into three toxic acids: indol, skatol and phenol, and these STINK.
While an excess of protein often gives the illusion of feeling better, it is because the protein overload forces the bodily machinery to work harder and faster; and the speed with which an organism utilizes and excretes substances in protein metabolism is the speed at which the body grows older [greater turnover results in faster aging].
If the nitrogen builds up, the body becomes toxic. That's why people whose kidneys don't work will die unless they get regularly hooked up to a dialysis machine, which acts as an artificial filter for nitrogen by-products.
And due to nitrogen by-products, it's definitely not a good idea to eat too much protein over a long period without flushing the kidneys with lots of (8 glasses per day) water.
Too much protein would amount to 70 grams for a sedentary person (two glasses of milk plus 6 oz. of meat) or twice that for a 26-miler.
There's a saying: If a little is good, more is better. THAT doesn't apply to protein.
Rebalancing your pH with diet alone
Eating lots of protein provides lots of new spaces to hold toxins, so one's immunity "improves" at the cost of increasing one's acid imbalance.
On the other hand, eating mostly fruits and vegetables (alkaline-forming foods) causes the body to start dumping those toxins, because now there's no where to put them.
Such a process is called De-toxifying. Those who adopt food-combining practices will naturally improve their protein status and also enjoy good food.
The medical profession acknowledges that the human body operates within a narrow pH range, and automatically and deliberately buffers the blood pH constantly; however, doctors also believe that the human body has an infinite supply of hydroxyl ions (oxygen) with which to buffer body acids. That belief--that hydroxyl ions can come from no where to keep the body buffered--is a belief in magic.
Increase cell oxygenation by several means:
Here is a list of foods which will provide you with about 10 grams each of protein with less than 10 grams of fat. Note that a person (growing child or adult) will require 30-70 grams of protein each day, that is, 3-7 of these low-fat portions, and no more.
----HIGH FIBER-----------------------------------LOW FIBER
8 oz split pea soup-------------------- 2 oz water-packed tuna
4 oz soybeans (spicy)---------------- 2 oz breast of roasted turkey
1 bean burrito--------------------------- 2 oz broiled salmon
1 cup rice + 1/2 c green------------ 1 poached/boiled egg
beans + 2oz tofu----------------------- 8 oz skim/1%/2% milk
1 cup broccoli with-------------------- 3 oz cottage cheese
2 oz cheese sauce-------------------- 1 cup rice pudding w/milk
2 ears corn-on-the-cob--------------- 1 cup spagetti w/marinara
1 cup oatmeal with------------------------sauce + 1 oz parmesan
10 crushed almonds------------------- 1 baked potato with
12 oz. sautéed spinach------------------2 oz cheese sauce
How much protein is enough?
Newborns require about 2 grams per kilogram of body weight of protein per day to supply the amino acids and nitrogen they need for body building.
The amount and proportion of each amino acid needed has a constant profile, and that profile is present in human mother's milk and chicken egg yolk.
For growing children and teenagers, the requirement for protein will be about one gram per kilogram of body weight.
At maturity, the rate of use of amino acids to build new cells slows down, so that adults only use .7 grams of protein per kg of body weight.
If carbohydrates and fats are not present in the diet in sufficient quantity, protein can also be used for energy, as in the case of fasting, starvation or diabetes. In this instance, whenever a person is not eating enough food to cover his energy needs--enough to exercise and catch the bus or walk to school--then the body consumes ITSELF, not only the fat; but also the lean muscle mass, the heart muscle mass, and internal organs lose protein.
That explains why dieting and long-term fasting can be so hazardous. One doesn't burn fat; they burn up their internal organs.
What is the cumulative effect of an acid-forming diet (too much protein) ?
A diet which has a predominantly low pH--containing two to three times as much protein as the body requires--(the Standard American Diet) wreaks havoc on a body's ability to buffer (rebalance toward alkaline) itself, particularly its blood pH.
It is already well known that a high protein diet exacerbates osteoporosis because excess protein acts as a diuretic that flushes calcium out of the kidneys instead of allowing calcium to deposit in the bones and along nerve sheathes, where it belongs.
Eventually the body's buffering systems wear out, and the acidity accumulates in tissues: cystitis, gout, arthritis, cancer, swollen joints, aches, weak teeth, callused feet, tumors are the result.
Acid-Alkaline Balance of Common Foods
First, two observations: Mother's milk is slightly alkaline in nature, as are healthy tissues and blood serum. That is to say, their molecules have accumulated a supply of OH (oxygen) ions to themselves such that a piece of litmus paper would turn blue in their presence.
Secondly, cancer cells are highly ACID in nature. That is to say, their molecules have attracted H (hydrogen ions) to themselves, and a piece of litmus paper would turn red in their presence.
Moreover, we have already seen how the Standard American diet is 2-3 times as acid-forming as alkaline-forming. Good practice would dictate choosing one's foods so that a balance is achieved between acid and alkaline, slightly in favor of alkaline. This is done simply in this country by including one HIGHLY ALKALINE food (GREENS, wakame, molasses, figs, soy beans, etc.) each time one eats a very acid food (meat or eggs).
Try to choose a balance of grains and fresh produce for the daily diet which does not produce such wide SWINGS in pH. Drastically limiting meat and eggs to one or two meals per week works very well in this regard.
(In the following table, all foods are calculated in the raw state and are meant as a guide for estimating average portions or servings. To balance your diet, choose food items which add up to zero point five (0.5 neutral as mother's milk) from both lists of foods. [By noting how many milliliters of an acid solution of known strength it takes to neutralize an unknown alkaline solution, one can measure the strength of an unknown alkaline ash and thus the alkaline forming strength of the food from which the ash came.
* NOTE: Foods which produce ACID URINE cause the body to excrete acids, ultimately, causing the body to retain alkalinity.
**FROM: Acid & Alkaline, by Herman Aihara, George Ohsawa Macrobiotic Foundation, Oroville, California, 1986.