Diet Cleanup

Breakfast

Cook your cereal from scratch. Don’t eat cold cereal; it has numerous solvents and molds. Buy hot cereals that say “no salt added,” like cream of wheat, steel cut oats or old fashioned oats, millet, corn meal, cream of rice, or Wheatena.

(Rolled oats have 235 mcg nickel per serving of 4 ounces, picked up from the rollers, according to Food Values 14th ed.  by Pennington and Church, 1985.  I have only found nickel in the “one-minute” or “instant” variety of oats, however.)

Cook it with milk to add nutritive value. Add your own (non-aluminium) salt and a pinch of vitamin C before cooking. Make granola from a recipe (see Recipes). Use honey, or brown sugar. Add raisins that were soaked for 5 minutes in vitamin C water. Use whipping cream or butter (both boiled) if you need to gain weight. Isn’t this a delicious way to start your day! Add cinnamon to flavour, or frozen fruit and honey.

Or start your day with fried potatoes, an egg, and glass of milk. Don’t worry about cholesterol since you will be doing liver cleanses anyway. (We have been told that eggs carry Salmonella bacteria. I found Salmonellas only on the outside shell and the egg carton-never inside! Could the researchers have accidentally transferred the bacteria from the shell to the inside while they were testing?)

The milk should be 2% or more butterfat because the calcium in milk cannot be absorbed without at least this much fat. Eat homemade yoghurt and add honey or homemade preserves yourself. You need 3 cups of a milk product each day. Home-made buttermilk is fine. If you don’t tolerate milk, and get diarrhoea from it, try a milk digestant tablet to go with it. Start with only 1/4 Cup at a time. Do not choose chocolate milk. There is no substitute for milk; calcium tablets are not satisfactory. Vegetable matter, although high in calcium, does not give you available calcium either, unless you buy a juicer and make vegetable juice out of it. Eating fish can give you a lot of calcium, but it is in the tiny bones hidden in the fish. Don’t try to remove them. Canned salmon has a lot of calcium; tuna does not. On a day that you eat fish, you would not need milk. Goat milk is probably better than cows’ milk, but more difficult tc get used to.

Lunch

Cook your food from scratch. Don’t start with cans or packages or frozen items to make some recipe. In fact, don’t bother with any fancy recipes. Just cook two or three vegetables for lunch and eat them with butter and salt or homemade sauces. Bread and milk rounds it out, plus fruit (not canned or frozen). Soup is a nice change. Cook it with all the vegetables you can find. Don’t start with a can or packet or cube. Use a bit of onion and genuine herbs to give it zest. Thyme and fenugreek, together, make a flavourful combination you can purchase in capsules. Just pull apart and season.

 

If all this is too much work, make fresh vegetable juice once a week and freeze enough so that you can have a daily nutritious meal just by pouring a glass of it, together with bread and yoghurt or milk.

Never diet during illness

This is a rule based on common sense.

A weight-loss diet must wait at least two years.

Bake your own bread!

I found aflatoxin in commercial bread after just four days in my bread box, but none in home-made bread even after two weeks! Aflatoxin is a most potent carcinogen and immunosuppressant. Aflatoxin is the toxin in your diet that keeps you from clearing propyl alcohol from your body (see the “Aflatoxin” section that begins on page 382)! Aflatoxin is a substance made by mold; bread starts to mold on the grocery store shelf. Don’t buy plastic-wrapped bread. Don’t ever salvage moldy food, whether it is fruit, breads or leftovers in the refrigerator. Throw them out. Buy a bread maker. It can do everything, including baking the bread. Use unbleached (unbrominated) flour and add 1/2 tsp. vitamin C powder per loaf to help retard mold further (it also makes the bread rise higher).

Supper

Cook your supper from scratch. Emphasize fish for animal food, not beef, pork, turkey or chicken. Don’t buy bread crumbs, use your own. Don’t buy batter, make your own. Use genuine eggs, not substitutes. Wash your hands after handling raw meat or eggs.

Make your own salad and salad dressing out of olive oil, fresh lemon juice or white distilled vinegar (apple cider vinegar has aflatoxins), honey, salt and herbs to flavour. If your digestion isn’t strong enough for raw vegetables or fruit, make juice. Get a sturdy juicer and make your juice about half carrot juice and half from vegetables like celery, squash, lettuce, and broccoli. Make your own tomato sauce with pure herb seasoning, not from a jar or can (home canned foods are fine, of course, as long as they are not made in a big aluminium pot with containing-containing salt).

Cook real potatoes, not instant varieties. Peel them to get rid of Kojic acid (mycotoxin) and scopolamine (the green part). Make mashed potatoes from scratch, with milk, not box potatoes, nor chips nor French fries. Chips and fries were made in chemical grease called “hydrogenated.” There is a large amount of nickel in hydrogenated fats.

(114 mcg/100 g.  Taken from Food Values 14th ed.  by Pennington and Church, 1985.)

Fry your potatoes in butter, lard or olive oil. Find butter that is not wrapped in foil and is not salted. Salt your own butter, using free-free salt.

(Salt has aluminium in it to keep it from caking.  Buy salt that has magnesium carbonate as its anti-caking agent.  Sea salt must be baked for 5 minutes at 400øF to destroy molds.  Or buy chemically pure salt.)

Don’t wrap potatoes in foil to bake, coat with butter or olive oil. Don’t eat the peels.

Eat no meat that hasn’t been cooked as thoroughly as if it were pork.

Other animals are as parasitized as we, full of flukes and worms and Schistosomes in every imaginable stage, and if the blood carries these, would we not be eating live parasites if we eat animals in the raw state? We have been taught to cook thoroughly any pork, fish or seafood. Now we must cook thoroughly any beef, chicken or turkey. It must be at cooking temperature (212 degrees F or 100 degrees C) for 20 minutes. Freezing is not adequate. Canned meats are safe from living parasites, but are not recommended due to added chemicals.