| WHAT CAN I EAT?
By Robert O. Young, PhD., D,Sc.
The most common questions we're asked by people who are changing their life and their diet are, "What can I eat?" and "How do I cook or prepare food?"
First, there must be a change of heart and mind concerning breakfast. Most American or European breakfast foods are problematic and predispose the body to infectious and degenerative symptoms.
In addition, all meats, especially pork, are high in parasite activity, such as flukes, round worms, etc. Such entities are indestructible by temperatures less than 590'F, which would turn into a smoldering crisp! Many of these substances do not even deserve to be called food, if by that term we refer to something ingested that nourishes and provides wellness. Rather, they are addictive, acidifying, drug-like, dangerous forms of entertainment ingrained into our lives by habit. One of the worst of this category is coffee--even decaff. It is a highly acidifying nonfood. It is interesting to see the TV commercials which nurture and encourage this destructive addiction as if it were a cute little fact of life.
Vegetable soup is a great way to start the day! In the late 18th century, an all-night taverner Boulanger began selling soups which he "restoratives" or "restaurants" to weary travelers. Boulanger is not only credited with creating the birth of the restaurant profession, his creativity with soups led to their popularity in France. Hearty soups and stews course through the body with a good glow lasts for hours.
Any meal you build should stay at least in a 70 alkaline to 30% acid ratio. Better yet, 80-20, especially if you are ill. With this in mind, a given combination can usually be eaten for breakfast, lunch or dinner. This is not universally true since it has been found that a particular food might sit very well with someone at one time of day, but not another. Other exception may arise from a number of factors, such as activity level, biochemical makeup, and closeness of the last meal to bedtime, for example. You will gradually learn what works for you.
Most condiments are acid-forming. Ketchup, mustard, vinegar, sugars, soy sauces, cream sauces, etc. contain fermented and highly acidifying ingredients. If you had a child who was going around with the type of friends that were having a bad influence on him/her, what would your greatest wish for your child be? To make new friends, of course! You probably need to make new friends and give up old friends in the condiments category.
Here are our new condiment friends:
Bragg™ Liquid Aminos
Good oils: The oils we have found to be best are grape seed oil, pumpkin oil, and olive oil. (Put oil on food after cooking so you don't change the fatty acid chains.) One salad dressing we suggest is Annie's Naturals Organic Green Garlic.
Spices: Get creative with spices, but don't abuse them. You could add nutmeg, turmeric, tangy spice containing onion, paprika, chili pepper, cumin, garlic, jalapeno, coriander, cayenne, and oregano.
It took over a year for us to phase milk, risen bread, and meat out of our kitchen. If you want to eat animal protein, our recommendation would be to cook trout or salmon, as we feel they are the best choices because of their omega 3 (essential fatty acid) content.
To phase out risen bread, we went to yeast-free bread, then rice crackers, then whole wheat sprouted tortillas and cooked grains like millet, spelt, rice, buckwheat. Soba noodles also are a favorite in our home and satisfy the need for a chewy, warm food, especially in the winter. Remember to keep rice and wheat in your 20% acid part of your meal. Buckwheat and spelt are not acidifying.
One of the questions we always get asked is: "Where do you get your protein?" It is evident that most people think protein needs to come from meat or dairy products to be complete. This simply is not so. Formerly, vegetable proteins were classified as second class, but this distinction has now been generally discarded. Why? Because vegetables carry the sub cellular units (microzymas) and the amino acids to make proteins.
Note from Beatrice Duplantier-Rhea N.D.
2018 Nature2u - USA