Milk - Milk consumption is often related to; excess mucous production, colds, coughs, tonsillitis, recurrent ear and sinus infections, bronchitis, asthma and allergies, diarrhoea, cramps and gastrointestinal bleeding, iron-deficiency anaemia, skin rashes, acne, atherosclerosis, rheumatoid arthritis and even multiple sclerosis.

 

The majority of people in this world over four years old are, in fact, "lactose intolerant"!

 

Lactose is the sugar in milk. Lactase is the enzyme that is needed to break down the lactose. Lactase activity appears in the intestinal tract of infants during the last trimester of pregnancy and is at it's height shortly after birth. By the age of four years most individuals gradually lose the lactase activity. This maturation process occurs in most mammals shortly after they are weaned, and can be seen as an indication, that milk drinking past that age is un-natural.

 

When milk is made into yogurt , much of the lactose is broken down. Similarly, when cheese ripens, much of the lactose is converted.

These substances can be tolerated by most people.

 

Lactose is not the only factor in milk allergies, milk protein and milk fat, high cholesterol, also may cause problems, so do herbicides sprayed on pastureland.

 

On the positive side, homemade yogurt started with a certified Acidophilus culture is extremely valuable for the health of the intestine.

 

"Whey" is another health giving product, which is well tolerated, contains no cholesterol, is high in protein and can take the place of ordinary milk, esp. in milkshakes.

 

Raw Goat's milk being the closest in chemical composition to human milk is recommended instead of cow's milk.

(Note: Any pasteurization unfortunately will kill the valuable enzymes needed to digest any milk ... :-(

Meat - Animal feed may contain pesticides, hormones, antibiotics and tranquillisers. Fatty meat is high in cholesterol. The waste products of too much protein are uric acid, urea, creatin, etc, which accumulate and eventually precipitate in tissues as crystals. Meat tends to putrefy in the colon, producing toxic waste, which speeds the metabolism and causes degenerative diseases.

Cardiac-vascular heart diseases are linked to heavy meat consumption. Meat, being high in phosphorus, disturbs the body's calcium -phosphorus ratio, which should be 1:1.

In red meat eaters, the ratio may be as out of balance as 20:1.

 

Eat less red meat..... and more fish, chicken, turkey and soy products such as Tofu.

 

Laxative - Overuse of laxatives can result in poor absorption, by accelerating the intestinal transit time. Paraffin and other mineral oils increase losses of fat-soluble vitamins A, E and K. Other laxative used to excess can cause large losses of minerals such as potassium, sodium and magnesium.

 

Overcooking - Lengthy cooking or reheating of food can oxidise and destroy heat susceptible vitamins such as the B-group, C and E. Boiling vegetables leaches the water soluble vitamins B-group and C, as well as many minerals. Some vitamins, such as B6 can be destroyed by microwaves. Light steaming is preferable.

 

Never fry your food, never heat vegetable oils, polyunsaturated oils are unstable, going rancid very quickly in heat, light and air. Rancid oils are associated with chronic degenerative diseases. Also avoid all hydrogenated oils, such as margarine, peanut butter, mayonnaise, etc.