Food Thing

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Industrial white sugar is not a whole food, but rather the extract of a tropical variety of cane or beet. All of the vitamines and minerals have been removed and the remaining pulp is 99.96% sucrose which is potentially dangerous when taken into the body. Although sugar produces a burst of energy it does so only by disrupting the metabolism. It also produces hypoglycemia (low blood sugar) and several other ailments.

Almost all sweets available in the so-called "health food" stores contain brown sugar, yellow-d-sugar or Kleenraw sugar. There is an erroneous belief among health-minded people that these sugars are in some way superior to refined White sugar. In reality brown sugar is simply refined white sugar mixed with molasses to give it color. Sugar is sugar, and all brands are equally harmful.

FROZEN FOOD

Manufacturers claim that frozen foods are as fresh as anything from the garden, but carelessly overlook the fact that nothing in the Universe is constant and that everything changes. When food is frozen it contracts and this produces a change in the quality of the food and a loss of important nutrients.

SPICES AND CHEMICAL SEASONINGS

The majority of the spices used in cooking are of tropical origin and should be avoided or used sparingly. Spices that can be used in moderate quantities include cinnamon, bay leaves, ginger and thyme. Chemical seasonings and flavoring agents, such as Monosodium Glutamate are synthetic and must be avoided since they are both unnecessary and detrimental to health.

MOLASSES

Molasses is nothing more than the pulp that remains after sugar has been refined. It is filled with chemicals left over from the refining process.

BAKING SODA

Baking soda or baking powder produces a rapid reaction similar to yeast and interferes with digestion by stimulating the production of gastric acid which unnaturally shortens the period of time that food stays in the stomach.

MEAT

During the past few years science has gradually become aware of the direct relationship between meat eating and heart disease. Saturated fats (large molecules which are difficult for the body to break down), such as those found in animal products, gradually accumulate in the arteries and around the heart. Unsaturated fats, which occur in vegetable quality food and in some fish, are more easily digested and do not accumulate in the body to any great extent.

Meat also contains more protein than our bodies can utilize. This excess protein is stored in the muscles, which become hard and inflexible. Since we don't really chew it, meat reaches our stomach in large chunks. The stomach makes attempts to digest these chunks by secreting an overabundance of gastric acid but the meat is passed on to the large intestine largely undigested.

At this point two things happen: The large intestine secretes uric acid which produces a fermentation that putrifies the entire body . . . but still leaves the meat undigested. Since minerals neutralize acid, the body is forced to draw on reserves in the bones and teeth and a mineral deficiency results.

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