Ginger can be used as vegetable and as herb or spice. It tastes good added to meals and helps digestive problems. It relieves mucous congestion, it is a warming stimulant and an anti-inflammatory.

 

Garlic is a potent medicinal herb and spice and should be part of your daily diet. It is an anti-oxidant, anti-bacterial, anti-viral, and anti-fungal (killing Candida albicans). Mix with parsley or lemonjuice to reduce odour.

 

Seeds And Nuts - are important and potent health-building foods. They contain all the nutrients essential for human growth, sustenance of health, and prevention of disease in the most perfect combination and balance. Sprouting increases the nutritive value.

Mung beans, alfalfa, and soybeans make excellent sprouts. Soybeans contain complete proteins.
Chew nuts and seeds well or soak before eating. Nuts generally combine well with apple (with its pectin).

The best seeds are; sesame seeds, pumpkin seeds, sunflower seeds, linseeds.

Make sure they are fresh.

Seeds and nuts are the best natural sources of essential unsaturated fatty acids.
They are also nature's best source of lecithin, B-complex, and vitamin E, if sprouted, also vitamin C & A.

 

Grains - are high in Carbohydrate and have to be cut down to your needs.

Most people have too much grains and therefore carbohydrates...

Barley - Buckwheat - Corn - Millet - Oats - Rice - Rye - Wheat.

 

When cooking grains in water, always add a pinch of sea salt. This prevents the leaching of essential micro nutrients from the grains and make the grains more alkaline.

 

Wheat is one of the most common allergens; restrict your wheat intake to the minimum. If eating wheat in any form, even wheat germ, gives you any trouble; such as gas, indigestion, excessive mucus, stomach pain or increased pulse rate, leave it out of your diet completely.

 

Millet is the only alkaline forming grain, and Buckwheat, not a grain in the true sense, can be used in grain allergy.

 

The best bread is a sourdough rye bread .

 

Fruits - Fruits are excellent sources of minerals, vitamins, and enzymes. They are easily digested and exert a cleansing effect on the blood and the digestive tract. In addition to all available fresh fruits in season, you may include a small amount of dried fruits. Dried fruits should always be pre-soaked before eating. Fruits are best eaten for breakfast or as a snack between meals in the right ratio with protein and fat...

 

Some people have a fruit allergy, esp. Citrus fruit (Oranges), apples, strawberries, pineapple.

 

Fresh fruit should be eaten in season. Try to buy ripe fruit from your local farmer. Fruit is usually picked in the green, unripe state, which will make it harder to digest. Fruit has to be picked in the sun-ripeed -state, only then will the fruit be loaded with vitamin C.

 

Take your pick :

Apple - Apricots - Avocado - Banana - Blackberries - Blueberries - Boysenberries - Cantaloupe - Cherries - Cranberry - Currants - Dates - Elderberries - Figs - Gooseberries - Grapefruit - Grapes - Guava - Honeydew melon - Kumquats - Lemon - Lime - Loganberries - Loquats - Lychees - Mango - Nectarine - Olives - Orange - Papaya - Peach - Pear - Persimmon - Pineapple - Plums - Pomegranate - Raspberries - Rhubarb - Strawberries - Tangerine - Watermelon.

Fruit and Vegetable don't mix, and always eat melons on their own .

 

Fish - Fish is highly recommended (not shellfish), easy to digest, a very good source of protein and as research indicates, Fish Muscle Oil, EPA/DHA Lipids, are anti-inflammatory and anti-clotting, which makes fish a valuable agent against coronary heart disease, arthritis and some skin problems.

Tinned fish may be used if it contains no preservatives, like tuna in water. Never fry or smoke fish, but cook slowly, steam or bake in a casserole dish, covered with lemon juice.

 

Eggs - Eggs should be eaten soft-boiled or poached, never hard-boiled or fried. Restrict eggs if allergic reaction occurs. Cholesterol is a problem only in over-cooked or fried eggs.

 

Fats And Oils -

The important fact to know about fat is, that there a 2 kinds:

1. The Saturated Fat (BAD) - which is the animal fat and it is easy recognised as it is hard in room temperature. The white stuff around meat is saturated fat, don't eat it....
   
2. The Un-saturated Fat (GOOD) - which is of plant origin and it is liquid in room temperature...

Avoid the hard, saturated fats found in most types of meat and dairy products as well as the poly-unsaturated fats found in Margarine and hydrogenated cooking oils. Fat currently makes up about 40 percent of the modern diet and in medical studies is the nutrient most associated with degenerative illnesses, including heart disease and cancer.

 

Oils are essential and best supplied by eating the products in which they naturally occur. Nuts and seeds contain oil in the ideal proportion for daily consumption. Second best are well-stored cold-pressed oils, free of added chemicals. Except for Olive oil in original tins, the label should state that the oil is cold-pressed .

 

Linoleic and linolenic acid are two essential fatty acids (EFA), which cannot be produced in the body.

Fish is low in saturated fatty acids, while high in unsaturated and linoleic acid.
Vegetable oils the highest sources of linoleic acids.

Cold pressed Linseed Oil (same as Flaxseed) can be used as an ideal natural supplement for your essential fatty acid requirements.

 

Linseed oil is a source of "alpha linolenic Acid". From this, the body can manufacture its own EPA, which is important for helping regulate the production of prostaglandins (hormone-like substances), aid in reducing inflammation.

 

Legumes - Legumes frequently cause digestive problems. This is due to a carbohydrate component, which is difficult to break down. Therefore, part of it remains undigested and causes fermentation and wind in the large intestine.

For these reasons, legumes are best eaten sprouted, fermented, or soaked 24 hours (tip out the soaking water) and cooked.

Legumes are: Soybeans, Lentils, Peas, beans... See section on special food.