We will redefine and restructure healthcare.
We will live without fear of disease, disease-free.
THE RECIPE FOR A HEALTH-GIVING PARADIGM
Origin of Modern Medicine
In the 1870’s, Louis Pasteur proved that heat-processing slowed food spoilage and lengthened shelf-life of mold-damaged wine. Consequently, he presumed that molds and bacteria cause disease. Pasteur speculated that all microbes, regardless of their type and species are unchangeable, producing only one specific disease, that bacteria and fungi do not spontaneously generate, and that human blood is sterile. Diseases, he surmised, have their origin from constant types of microbes attacking the body from outside of the body. Although those theories have been disproved, modern medicine holds that they are truths.
Contrary to Pasteur, his contemporary Dr. Antoine Bechamp, 1816 – 1908 claimed that all animal and plant cells contain microzymas that become alive and active at the time of cellular degeneration, causing fermentation and other forms of decomposition. Bechamp concluded that disease originates from within the body because of the destruction of cellular integrity by toxic food and/or pollution that create a toxic inner-body environment. He contended that all microbes were beneficial, some for cleansing and others for regeneration, but non were responsible for causing disease. I suppose that because we are a warring society, we ignored Bechamp and accepted Pasteur. Maybe it was easier for us to believe in invading forces that we could recognize and battle rather than change our life-style. Regardless, modern medicine’s microbial wars are the result of Pasteur’s speculations. Through Pasteur’s work the new medical scientists of the time gained respect and quickly seized the opportunity to root in academia. Consequently, we have a science that does not understand how disease develops. We readily wage wars in our bodies, treating the symptoms of disease with drugs, surgery, chemotherapy, radiation, and machines. This treatment of symptoms, rather than disease-cause, has proved to imbalance body-chemistry and filled our bodies with toxins. Most often, those toxins cause loss of quality of life and/or more disease. Humanity is suffering disease because medicine does not focus on cure and prevention.
The foundation and structure of modern medicine is disease not wellness. Others and I have experienced decades of evidence that Pasteur’s germ-theory is incorrect. Pasteur was reported to have rejected his work against microbes by stating on his deathbed that Antoine was right, “the environment that hosts microbes is the problem, not microbes.” Medical men of that era, however, continued to reject Antoine Bechamp’s theory that all microbes are beneficial and no microbe caused disease. We have libraries based on Pasteur’s point-of-view, so let’s look at information that proves and supports Bechamp’s work. In the early 1900s, German zoologist Gunter Enderlein observed through a powerful dark-field microscope hundreds of tiny moving beings in blood that entered into union with organized bacteria.
Enderlein stated that in the serum of all people and warm-blooded animals there are living microorganisms – crudely termed the “bug factory”. He named them endobionts, meaning internal life. Enderlein saw what Bechamp believed existed: that all microbes partake in a natural developmental cycle, changing into bacterial and fungal phases, including those misnamed as “pathogens1”, and all are beneficial. It is a modern-day tragedy that Bechamp’s work has not been funded, tested, and proved. If 1 Definition: Agents capable of producing disease. 1Bechamp were correct, wouldn’t cleansing toxins out of the body, preventing toxins from entering the body, and nurturing the body with the liveliest nutrient-rich raw food be the only wise approach to preventing and reversing diseases?
Origin of Disease
One theory with substantial supportive documentation is that we are industrially, environmentally, dietarily and medicinally poisoning ourselves into disease. That theory borne the ecological and healthfood movements. Very little science has been funded to prove its truths. We all know that environmental pollution is hazardous and creates volatile toxins, resulting in disease. Dietarily, we know that cooking alters the chemical properties of food, destroying nutrients and creating volatile toxins. Many tests have proved that certain nutritional deficiencies result in diseases. Therefore, we continually poison our bodies by eating cooked and processed foods, and exposure to pollution. Does that toxicity cause the degeneration and loss of cellular integrity that results in disease? Tests and experience say, yes. People have been conditioned, in the name of “advanced” technological living, that anything “raw” or “primitive” is bad, and that technology at any price is good. The words “raw” and “primtive” have been propagandized to mean unclean, gross and disease-causing. The intent of the processed-food industry, its well-paid scientists and marketers was, and is, to confuse us and blur concepts, such as “natural”, “organic”, “raw”, “uncooked”, etc. We have been purposely confused about what truly gives to and takes from our health.
Modern Medicine
Most medical doctors have studied 0 to 16 hours of nutrition in premedical and medical school. Whether at Sloan Kettering, Mayo, Beth Israel, or the Cleveland Clinic, the knowledge base of food and nutrition, its efficacy, funding and testing is virtually non-existent. If modern medicine does not understand the cause, how can they elevate health? Can we be medically treated without compromising life-quality? To illustrate how insane much of modern medicine is, consider that today’s biotechnology has produced 791 anticancer agents. None of them are designed to eliminate cancer-cause.
Trillions of dollars have been spent on cancer yet medicine has not invented any “therapy” that does not have serious side-effects. Modern medical therapies fail miserably with an overall survival-rate of approximately 17% beyond 5 years. Through the media , the pharmaceutical industry and scientific community keep us believing that someday they will sell us a magic potion, creating a super immune system and a disease-free environment in the human body. Although that scenario is extremely improbable, we continue to fund them. More likely, we will look back from that future-time at the human body’s poisoning by medical therapies as ignorance of disease cause, similar to the way we look today at blood-letting. From that future generation, science will probably embrace Bechamp and condemn today’s paradigm of modern medicine for being exactly what it is: ignorance, lack of education, and non-funded research into disease-cause and prevention.
Are Bacteria, Virus and Parasites Dangerous to Humans?
There are several astute scientists challenging the postulate that bacteria are a threat. Before the Los Angeles County Medical Milk Commission, Dr. Marc Harmon, a dentist, stated that his medical education trained him to blame disease and decay on bacteria and virus. He stated that the genocide of microbes has not reduced dental decay any more than it has disease in general. Disease continues to 2 increase at an astounding rate. Science, medicine and technology have waged a horrific war against microbes while tooth-decay and other diseases continue to overwhelm and devastate our lives. Dr. Harmon concluded that the war against microbes is futile toward eradicating disease.
Los Angeles Times researcher Emily Green wrote, “My foray through Salmonella literature going back to World War II did reveal a remarkable phenomenon. In the last 12 years, what was perfectly legitimate speculation by CDC doctors concerning the possible origin of [Salmonella2] enteritis somehow transmogrified into fact once it reached the pages of political reports. It should be stressed that CDC speculation concerning S. enteritis remains unproved. This is not surprising. Scientific and medical journals are not tablets of stone. Much of what appears in them is guesswork…This also explains the recent turnaround over cholesterol in eggs [now viewed by the scientific community as benign].” (The Great Egg Panic, LA Times, Jan. 4, 2000.) Is microbe-genocide a rational pursuit? The University of Arkansas for Medical Sciences and the Arkansas Children's Hospital did a study of 50 Arkansas homes where infected children lived. They found Salmonella concentrations in 38% of the homes; on doorsteps, vacuum cleaners, the refrigerator, and a pet lizard. (Richmond Times Dispatch, July 19, 1999; Salmonella Bacteria Often Lurks Close By.) At University of Utah John R. Roth, Professor of biology has studied Salmonella for 40 years. “[Salmonella] is mostly reported as a pathogen but...[lives beneficially] as part of the gut flora.” He believes that the idea of banishing it is absurd. "Salmonella is distributed pretty widely," he says. "Sometimes it makes a mistake and gets across the gut wall...This is an irritation at the gut wall...Symptoms can range from a loose stool to more flu-like symptoms.” The idea of eradicating microbes like Salmonella is ludicrous because they are everywhere, in your nose, mouth, on your skin and pets.
The questions we beg to be answered are: Are the microbes activated in a non-toxic environment? Are the microbes active because they are doing a beneficial job? If they are, aren’t they supposed to be in our bodies? If we change our life-style to improve the internal environment will the microbes still become active?
In a test-project, Jon Monroe, Director, New Science, tried “to avoid diseases caused by viruses. The assumption was that viruses were pathogens and should be avoided.” But each of the virus-free subjects became and remained depressed for one year. With the reintroduction of virus, the depression symptoms disappeared along with the return of colds and flu. Monroe learned that “viruses can carry information from one individual to another and from one species to another. They are in reality, pathways within the environment for all living things to share critical information. They probably play a crucial role in...cross species symbiosis” (def: unlike organisms living harmoniously together). Joel Weinstock, a gastroenterologist who heads a research team at University of Iowa, said, "We're the first population never to experience [gut] worms. He asked six patients with intractable inflammatory bowel-disease to drink the eggs of Trichurissuis, a whipworm parasite normally found in pigs. Within two weeks, five of the six patients entered into remission - for up to five months. The patients begged for more parasites. Weinstock noted that intestinal problems are increasing in animals. Pigs, which are now raised in sterile pens, are getting sick. So are some species of captive monkeys that are kept too clean.
The micro-science that studies “pathogens” is relatively new (50 years) and flawed. Newer research 2 Definition: A genus of bacteria believed to cause food-poisoning. 3 years) has been and is being performed proving that “pathogens” are responsible for reversal of cancer, and possibly for cancer prevention. Dr. K Brooks Lowe of Yale University reported that researchers used Salmonella to reverse cancer. As part of her doctoral studies in Toronto, Canada, Dr. Sara Arab injected verotoxin (bacterial byproduct) from E.coli (a genus of bacteria found in bowels and feces also believed to cause food-poisoning and death) directly into human malignant brain-tumors. After a single injection, the verotoxin completely dissolved both the tumors and their blood vessels within 2-7 days.
Robert and Michele Root-Bernstein cited in their book Honey, Mud, Maggots and Other Medical Marvels, that for hundreds of centuries, various worldwide cultures ingest bacteria for medicinal purposes. The Hunza (one of the world’s longest-lived people), certain Eskimo tribes, and the Samburu tribes of Africa regularly ingest “pathogenic” bacteria. The Hunza drink Salmonella daily in their cultured milk. The Eskimo tribes bury their meat in hides for up to six weeks. The bacteria-infested meat is ingested to elevate the mood, eliminate aches and pains, and increase endurance. A number of raw food eaters in the USA and worldwide regularly ingest bacteria-infested food for those purposes.
The Chinese successfully used “century” eggs, rotten eggs aged up to 25 years with high-bacteria and molds, for remedies and disease-prevention, and as an aphrodisiac. The conclusion that the elderly, infants and the ill are more susceptible to harm (at-risk) from “pathogens” is speculation and false. I have observed many cases in which so-called at-risk individuals ate bacterial rich, aged and decaying raw food. They regained health of bowels, digestion, glands, sanity, and in many cases reversed disease. It worked favorably in all situations with only 6 of 32 experiencing minor loose bowels, or nausea and/or vomiting. Those people considered their discomfort well worth the beneficial results.
Bacteria, virus and parasites are naturally present in the company of degenerative tissue but are not the cause of degenerative tissue. According to retired Neuroscientist Elnora Van Winkle from Millhauser Laboratories of the Department of Psychiatry, New York University School of Medicine, “pathogens” are the clean-up crew for degenerative conditions. They appear as a response, not as the cause. “Pathogens” respond to decay within the body, reversing or preventing more serious disease. They appear as vultures and crows do; they find the dying and carcasses and eat them to prevent the atmosphere from becoming a toxic gaseous environment. Eliminating them is dangerous to the environment. Eliminating microbes, such as, E.coli, Salmonella, and campylobacter, forces decaying tissue to remain in the body, endangering the inner-body environment. Resultantly, the body gets sicker over time.
Parasites are the most feared of “pathogens”. Parasites, too, have a symbiotic relationship with our body toward better health. They consume and digest tremendous quantities of degenerative tissue in short periods. Parasites afford us the quickest process of organic detoxification. Parasites can be a problem if an individual does not readily regenerate cells and replace the tissue consumed by the parasites. Ulcers could result and fester. Consumption of raw meats prevents ulceration by providing the nutrients necessary for quick regeneration, resulting in the fact that parasites are tremendously beneficial. If an individual eats foods or chemicals that cause destruction and decay - degenerative tissue - in his or her body, he or she is susceptible to parasites and bacterial detoxifications. If he or she eliminates destructive foods, chemicals and pollution, he or she will prevent adding to the problems that make parasites and microbial detoxifications necessary.
Copyright 2005 Aajonus Vonderplanitz, All Rights Reserved
4
Then What Are All of the Reports About Bacterial Food-poisoning?
There have been many medical reports that stated microbial food-poisoning as cause of death. In most cases, the reports described symptoms of anaphylaxis3 or drug-damage rather than bacterial food-poisoning. In a very rare case does a sufferer actually die of what might be termed microbial food-poisoning. Rarely, she or he dies from dehydration and/or excessive bleeding, caused by a ruptured stomach or bowel from violent vomiting or diarrhea. “Pathogens” are sometimes found in the presence of diarrhea and vomit but have not been proved to be the cause. Any foreign substance that causes traumatic allergic reactions causes anaphylaxis. Anaphylaxis is very common with injected antibiotics and vaccines. The people who were reported as having died of bacterial food-poisoning could have died of the medical treatment with antibiotics and/or other medication. E.coli 157:H7 has been blamed for Hemolytic Uremic Syndrome (HUS) and kidney failure but the claim has not been proved. The treatment of bacterial infection involves the use of drugs containing Thimerosal, mercury, and other poisons. Libraries of research have proved that mercury causes HUS-like symptoms, kidney and neurological damage. The medical treatments for bloody diarrhea may be the cause of HUS and kidney failure, and affect heart, lungs and central nervous system, and ultimately cause death. Scientific inquiry needs to be thorough.
Even if “pathogens” were a real danger, they are here among us. As since before modern science, a few people may be affected by “pathogens” and most will not, just as some people will die of common colds and automobile accidents, most will not. The attack, kangaroo-trial and lynching of “pathogens” in food, body and households are scientifically wrong and dangerous. Immunity is likely to happen if we ingest bacteria the way all other animals do. But people are afraid to eat bacteria called pathogens, especially E.coli. No animals wash their hands except humans. No animals experience bacterial food-poisoning except humans, yet all animals eat feces full of E.coli, except humans. Do wild animals eat feces as a cancer preventative? The tests at the University of Toronto where the byproducts of E.coli reverse cancer suggest that they do.
It is my experience of 24 years on a raw diet that degenerative tissue appeared prior to bacteria, virus and parasites. Within days, weeks or months following infestations some, and occasionally all of the degenerative tissue was gone and a healthier body-environment resulted. We must measure which is the greater risk. Is it riskier to eat raw food, get healthier and chance bacterial detoxification-symptoms? Or is it riskier to eat cooked and processed food, develop deficiencies, collect toxicity including chemicals, and develop disease?
The moral is, if I were to contract a detoxification in the form of vomiting or diarrhea, my chances of living are great if I let it run its course, as with a cold or flu, eat properly, and stay completely away from medical treatment and advice. Bleeding is usually, easily stopped by drinking 4 ounces of raw green cabbage juice twice daily.
Why the Hysteria Over Bacteria, Virus and Parasites?
The assumption and false premise is that microbes labeled “pathogens” are always harmful and must be eradicated. Health departments are overcrowded with individuals prejudiced against microorganisms labeled “pathogen,” and have based their raw food-restrictions or prejudicial correlations, statistics and unscientific data. They are one sided on the “pathogen” and bacterial food-poisoning controversies. With 3 Anaphylaxis is severe allergic reaction to anything, usually infected medication. 5 existing contradictory data that proved pasteurization does not provide food-safety nor prevent diseases, but causes disease (see my upcoming book The Food-Bacteria Panic), their adherence to such a mind-set does not make rational sense, or good judgment. People and their fears have always been at the heart of food-regulation -- peoples’ fears of loss, injury, and the unknown. Consequently, we attack Nature, including our bodies, as if it were inherently endangering, no matter what we do. Our approach in life, then, has been to make war within and outside of ourselves to survive and thrive. It has proved to be a futile approach to health. Zero exposure to “pathogens” cannot be proved, yet people believe in it. Zero exposure to “pathogens” is not possible because they are everywhere. Making threshold-extrapolations to generate quantitative risk estimates is pseudo science. Using the impossible criteria of zero-exposure to bacteria, to estimate risk, is pseudo science. Existing regulatory policy is based on a "better safe than sorry” premise. But in the real world of everyday practicalities where common sense decisions are needed, it is a morally bankrupt philosophy. There is nothing “better" about the illusion of “food safety" when it results in people using scapegoats -- “pathogens” -- instead of scientifically verifiable causes of actual harm. Considering one individual's rights to absolute protection over the well-being of others is poor social planning, especially if the protection for the minority harms the majority.
Government regulators are not responding to what is actually harming people. They pander to what merely frightens people and themselves? We need not fear the FDA, CDC, health departments, our peers, political or social pressures, or third party judgments when discussing this paradigm. It is vital information to our individual and collective lives. It is devastating that we have virtually lost our raw-food supply that is our primal link to optimal health. Government regulators must be educated and laws outlawing raw food must be reversed immediately.
Follow The Money
The last equation in this problem, in all probability, is the vested money and corporate interests concerned with product shelf-life that fuels the microbe hysteria. They want pasteurization, chemical washes, antibacterials, and irradiation because their products will have longer shelf life, reducing costs by slowing spoilage. They care much more about their products, costs and profits than our health. They encourage government officials to pass laws mandating compulsive pasteurization and irradiation. They can always blame the government-regulations for producing and supplying a less healthy and toxic product.
To Discover How To Live Disease-free We Must Look To Animals That Lived Their Entire Lives Without Degenerative Disease.
In clinical tests by Dr. Francis M. Pottenger, Jr., M.D., animals fed raw foods had no degenerative disease, but animals fed cooked and processed food developed all of the diseases that plague mankind. Edward Howell repeated the tests with the same results. We learned that cooked food forces the pancreases to send hormonal messages to every cell. The cells sacrifice their natural supply of vitamins and enzymes to be used to digest, process, assimilate and utilize the cooked food, and detoxify the resultant toxins. This leeching process causes cells to gradually weaken and deteriorate quicker. Resultantly, gradually the entire body weakens, develops disease and deteriorates with age.
Humans Lived Without Disease
Nomadic North American natives, including the Eskimo, lived without degenerative disease. Before Germans and Britains colonized Alaska, the Eskimo did not have kettles in which to cook their food. 6 They ate their food raw, which was 99% animal (fish, Caribou, seal, etc.), and did not know breads or sugar. They lived free of degenerative diseases until the 1860’s, when dental decay first appeared. Dental decay occurred only in Eskimo who lived in white man’s colonies, eating breads and sugar. The first case of cancer among Eskimo was in 1934. Like dental decay, cancer appeared only among Eskimo who mainly ate breads, sugar and cooked food. Vilhjalmur Stefansson in his book Cancer:Disease Of Civilization?, Chapter 14: “The Longevity Of ‘Primitive’ Eskimos,” stated that there was only one community of Eskimo reported to have had a short life-span. This report seems to have been used to propagandize that Eskimo lived short lives because of their predominately raw animal-food diet. In all other reports “primitive” Eskimo lived as long as we do, with the same percentage exceeding age 100 years. Eskimo who ate their normal raw diet enjoyed teeth so strong they chewed on bones during evening congregations. Osteoporosis only occurred in Eskimo who ate cooked refined foods. If you placed the average civilized man in the Alaskan environment, living as the primitive Eskimo did, most would die.
In Medical Doctor William Campbell Douglass’ The Milk Book, he states numerous scientific reports showing that raw milk is not a bacterial risk and raw milk helps the body develop strong bones free of osteoporosis. He also presents considerable clinical evidence that drinking pasteurized milk results in degrees of osteoporosis and bone malformation, diabetes, and many other diseases. Dr. Francis Pottenger, M.D., demonstrated in his work with 900 cats over a decade that cats developed strong bones when fed raw dairy and raw meat without the consumption of bones, and that in sick cats osteoporosis reversed by eating raw meat and raw milk. The only records we have of animals that lived without degenerative disease ate their natural raw diet and enjoyed a nontoxic environment. So, it is very likely that eating raw food is primary to living without disease and staying strong and energetic. However, we must acknowledge that some people who eat cooked food appear and feel healthy because they utilize cooked food better than most people. Most people who eat cooked food progressively deteriorate but do not realize it because they have great energy produced by overactive glands. This means they have an over-abundance of hormones. These hormones are often utilized to replace the destroyed nutrients in cooked food and to stimulate their energy levels. However, many of these people’s glands become too toxic and/or hardened later in life, and/or become fatigued.
Most often they do not realize it until it is too late to reverse the condition easily. Consequently, their glands don’t produce enough hormones to carry on normal bodily functions much less utilize hormones as replacements for destroyed nutrients. Basically, food determines health. Science and medicine continue missing the bottom line regarding health and well-being: The media parrots the misinformation.
What Is “Raw” Food?
Research throughout the world shows that heat-treatment of food alters, damages, or destroys many vitamins at the standard pasteurization temperatures from 140° to 161° F. (65° C.). All enzymes are destroyed at 118° F. (50° C.). Furthermore, the actual temperature that cripples some vitamins and enzymes is as low as 104° F. (39° C.) The loss of mineral-utilization due to cauterization (burn-sealed by heat or caustic substance) by heat-treatment is significant. Many scientists have proved that heat-processing renders toxins from proteins and fats which causes cancer in laboratory animals. Therefore heating food destroys many health-giving properties. 7 Cooking protein foods, including all meat, above 104° F. produces toxins. Higher cooking temperatures create toxins, such as heterocyclic amines (a caustic compound formed from ammonia) that are carcinogenic. Digested cooked protein is difficult to utilize for cellular regeneration and healing. Cooking fat, that is, heating fat above 96° F. causes toxic alterations, including lipid peroxides (an oily oxidizing compound) that are carcinogenic. Cooked fats cannot exchange molecules properly. Consequently they often dry and harden over the years. An example: If the body forms, from cooked fats, an improper or incomplete lubricant to protect the arteries, the arteries become brittle after many years.
Honey contains an insulin-like substance that converts 90% of the carbohydrate into enzymes that help digest, assimilate and utilize protein. That substances begins alteration at 93° F. and is completely destroyed by 99° F.
The best health-giving raw food, then, is food that is not artificially heated over 93° F. No More Expensive Nutritional Supplements?!
Pill, powder and liquid supplements, even if made from food and “raw” are only 2-12% properly utilized and are 88-98% waste to be eliminated using vital nutrients. Once a nutrient is isolated from its bioactive form and extracted it is no longer bioactive. Supplements may be used with humans as emergency medicine but they mostly decrease health rather than promote well-being. Most pill, powder and liquid supplements create a toxic high that gives energy, as caffeine does. Our vitamin, enzyme and mineral supplementation should be green vegetable juices. Most often, animals develop disease from being fed cooked and processed food, especially food-manufacturing byproducts and waste, hormones, antibiotics, vaccines and chemicals. If we were to become ill from eating diseased meat, the blame should not issue on bacteria but cattlemen who feed us diseased animals, such as Mad Cow. Animals fed cooked and processed byproducts and wastes, chemicals and drugs cannot be considered raw even if we eat the meat uncooked.
Nutrient Destruction
All methods to eliminate bacteria and viruses and preserve food (pasteurization, irradiation, freezing, ascorbic acid and other chemical additives and washes) rob us of nutrients and create more toxins. Research demonstrates that exposing food to high intensity gamma radiation affects the activity of key enzymes and causes the depletion of radiation-sensitive essential nutrients such as: the amino acids l-cysteine, l-histidine, and l tryptophan. Other nutrients such as vitamins B1, B 2, B3, B6, B12, folic acid, vitamin C, E, K; the omega-3, 6 and 9 unsaturated essential fatty acids are affected. Some irradiated minerals in food actually become toxically radioactive. Irradiation destroys the health-giving properties of food, and poses public and environmental hazards. Isolated ascorbic acid, whether as preservative or Vitamin C supplement, robs the blood of fat and can cause irritability and depression causing nerve lesions throughout the body, including areas of the brain and spinal cord. Hydrogen peroxide burns tissue and destroys bacteria. All chemicals have proven side-effects, immediate or long-term. Chemical destruction of helpful virus and bacteria in our food results in poisoning. Freezing food alters, damages, or destroys most enzymes and many vitamins.
Therefore, food that is heat-treated, chemically preserved or processed in any manner that destroys nutrients and creates toxins is not raw.
Copyright 2005 Aajonus Vonderplanitz, All Rights Reserved
Our Digestive Abilities
We must discover which foods properly digest and transform into substances for balancing, building, growing, regenerating, lubricating, soothing, cleansing and fueling us. Our intestine is 2 1/2 times shorter than most herbivores (animals who mainly consume vegetation, such as cows, deer and sheep). We have only one stomach while herbivores have 2 - 4. Herbivores have nearly 60,000 times more enzymes than humans to disassemble cellulose (plant fiber) to obtain the fat and proteins from vegetation and grain.
Vegetable fiber passes through an herbivores digestive system in about 48 hours. In humans it passes through in 24 hours with only 1/3 of the cellulose digested, leaving most of the protein and fat undigested. We don’t digest raw whole vegetables and grain well. We cannot utilize that which we cannot digest. Additionally, when whole vegetables pass through the intestines they turn the tract alkaline, destroying or neutralizing the acid bacteria that digests all meat, dairy and eggs. Our gastrointestinal tract is very dissimilar to birds that eat a lot of grain (seeds) and have very short intestine. We also lack their gizzard. We cannot properly digest grain for regeneration and healing. Our intestinal shape is like some frugivores, some primates, who mainly eat fruit. However, when humans eat a lot of fruit they incur health problems. Unlike pure frugivores and herbivores, we mainly have an acidic digestive tract, including acidic bacteria that facilitate the prevention and reversal of cancer. More than a little raw fruit over-alkalinizes the intestines, as do whole raw vegetables, destroying proper protein- and fat-digestion and providing sugar-rich environment for yeast problems. Intestinal over-alkalinity destroys our ability to combine many foods, and impairs the natural acid environment of our bowels. On a cooked diet, eating whole vegetables prevents constipation by supplying enzymes and fiber to counter some of the putrefaction that occurs with cooked food in the digestive tract and resultant tendency toward constipation. However, on a raw diet, eating whole raw vegetables more than once a week often causes constipation. I have observed that vegans gradually lose their ability to the most nutritive digest foods.
The carnivore, such as cats and dogs, mainly eat meat. Our digestive juices are most similar to the carnivore. In their stomach the hydrochloric acid concentration is 15 times greater than in humans so that they digest meat in 10 hours accommodating their very short intestine. Humans produce an equal amount of hydrochloric acid throughout the stomach and intestine combined, allowing raw meat and other raw animal products to easily and efficiently digest in 16 hours in our much longer digestive tract. (Cooked meat digests poorly and takes 24-36 hours to digest, and then it never digests without putrefaction because of the toxic heterocyclic amines and lipid peroxides formed from cooking.) Our teeth are mainly cutting, appropriate for meat eating with the help of our dexterous tool-bearing hands. Lastly, there is the omnivore, such as the pig, who eats everything. Our digestive tract is similar in size and action to a pig’s. Should we suppose, then, that man can eat everything? Maybe, but, 33 years of experimentation with food has taught me, regardless of the reasoning and science, that limiting the types of foods eaten results in happier and healthier well-being, mentioned above.
The foods to eat that our body assimilates and utilizes for proper balance, growth, regeneration, lubrication, soothing, calming, cleansing and fueling.
RAW FAT: Fat is the most utilized nutrient in the human body, especially in our toxic industrial world. When eaten raw, it helps stabilize and relax the body, especially in combination with raw meat. Fats are formed into:
1) white blood cells (antibodies) to assist microbe activity,
2) lubricants to a) facilitate movement without frictional deterioration, and b) protect cells from heat, cold, and caustic substances,
3) solvents, made in conjunction with 15% protein and 5% alcohol formed from fruit or other carbohydrate, to dissolve all sorts of toxic substances,
4) the greatest and strongest energy possible made in conjunction 9 with 15% protein and 5% alcohol formed from fruit or other carbohydrate, and
5) hormones to regulate activity. Before modern man encroached upon them, the healthiest tribes, such as the Eskimo, Masai and Samburu, consumed fat as 50-80% of their caloric intake. The Eskimo endured the coldest temperatures.
The Masai and Samburu tribes in Africa endured very hot temperatures. The Eskimo, Masai and Samburu did not suffer any heart maladies as long as they ate their natural diet of raw meat and raw fat, absent of sugar or breads. On a raw diet in which no cooked fats are eaten, high-cholesterol levels are not a concern. Most often a high-intake of raw fat lowers cholesterol levels in 6 weeks but in a few cases high cholesterol levels continue while health increases. Resultantly, I learned to ignore cholesterol levels when eating raw fat. Raw fats continue to exchange ions as long as they are in the body, remaining fluid at body-temperature.
RAW MEAT provides easily utilized proteins to build, rebuild and regenerate cells throughout the body. I have observed that raw meat is the only protein that facilitates nerve-tissue regeneration. Although all meats help regenerate all types of cells, particular meats more readily help the regeneration of certain types of cells. Red meat - beef, buffalo, venison, lamb, etc. - helps regenerate and develop most glandular tissue, blood, and muscle.
White meat - squirrel, rabbit, chicken, turkey and other fowl - helps build and regenerate connective tissue, nerves, lymph, skin, and tissue in general. Seafood - wild and nonfarmed - helps reconstitute nerves, including brain. I have seen that eating 1-2 pounds of raw meat per day helps regenerate and heal the body, reversing the common toxic-deterioration associated with aging and disease. Regarding how much red and white meat is appropriate for you, see the book We Want To Live, page 284.
FRESH RAW NON-PASTEURIZED GREEN VEGETABLE JUICES are important for optimal health because they are the only nontoxic vitamin, enzyme and mineral supplement. Vegetable juices replace the vitamins, enzymes and minerals lost, and manage toxicity, from years of eating cooked food. Fresh raw non-pasteurized vegetable juices alkalinize the blood without alkalinizing the acid parts of our digestive tract. It is important to restrict the quantity of high carbohydrate vegetables juices, such as carrot and beet. As do fruits that are high in carbohydrate, carrot and beet juices raise the blood sugar level too high, making us emotional, only to drop and leave us mentally and emotionally fatigued, sleepy, irritable and depressed. Because we are constantly in accelerated detoxification, due to our toxic ill-conditions, our blood tends to be too acidic in waste compounds. This acidic condition of the blood often causes cravings for too much fruit and cooked starches, lethargy, irritability, repulsion toward acidic foods such as meats, and anorexia.
Drinking green vegetable juices 2-4 times a day helps to neutralize the acid compounds in the blood without alkalinizing the intestines, and most often eliminates the symptoms listed above. Drinking green vegetable juice daily ensures that enzymes, vitamins and minerals lost because of deficient soils, lost from field to dinner-plate, and leeched from our bodies from years of eating cooked foods are replaced.
A suggested, balanced unpasteurized fresh vegetable-juice mixture is 6 ounces celery juice, and 2 ounces parsley juice; another is 5 ounces celery, and 2 ounces parsley juice and 1 ounce of carrot juice.
A LITTLE FRUIT provides carbohydrate needed to properly utilize fat for energy and solvents. Our bodies make a certain amount of alcohol from fruit or other carbohydrate, such as red onions, and carrot juice. However, when humans eat a lot of fruit they incur demineralization, including bone deterioration, and dental decay. If humans eat too much carbohydrate, such as fruit and starches, blood-fat levels drop, 10 blood-sugar level soar and the pancreas overworks to regulate the sugar level, often causing manic-like energy. Often that energy drops quickly and leaves us mentally and emotionally fatigued, irritable, sleepy and depressed. I have seen that eating too much fruit or carrot juice causes many people to be very emotional.
Whenever we eat fruit, it would be wise to eat fruit with some form of fat to slow the fruit-sugar in digestion, preventing manic and/or depressive reactions. For these reasons, I suggest that it is wiser to eat the whole fruit (except citrus rind) and rarely or never consume fruit juices. For people with diabetes and glycemic conditions, I recommend only 1 fruit every 2-3 days, or no more than 4 ounces per day, always eaten with a raw fat, such as, raw cream, raw coconut cream, unsalted raw butter, avocado, or a combination of unsalted raw butter and raw cheese.
Carbohydrates such as root vegetables, grains and nuts, and products made from them, such as pasta, cereals, cakes and cookies) should be avoided.
Archeologists have discerned that as Native Americans began cultivating instead of hunting, relying on grain and fruit, they developed bone diseases, including dental decay. Native Americans developed osteoporosis when they consumed more nuts and grains, according to Dr. Stuart Struever. It seems that Native Americans, as are all races, unable to properly eliminate metabolized carbohydrate wastes -glycotoxins. One of these glycotoxins, Advanced Glycation End-products (AGE’s), was studied by New York City University Medical Center. Researchers found that even in a healthy body, AGE’s store in the body at a rate of 70%, and in an unhealthy body at a rate of 90%, contaminating the body. When white man brought Natives processed and cooked breads, sugar and alcohol, compounding carbohydrate-contamination, Natives developed all of the diseases that “civilized” mankind suffers, including heart disease, cancer and diabetes Therefore, a raw diet low in carbohydrate would be more likely to produce a disease-free life.
Today people eat mainly grain products (bread, pasta, cereal, etc.) and vegetables because they are less expensive than meat (all flesh food, including fish, fowl, beef, lamb), eggs and dairy products. The cereal industry has been another reason that, for decades, diseases have been blamed on eating red meat, dairy, eggs and, generally, fats. However, fat-free diets have caused a startling increase in degenerative diseases in the past two decades according to Yale University. Non-meat diets slow healing and regeneration. Why did we make the transition to eating mainly grains and vegetables? The most plausible explanation is that a major transition had to occur when nomadic man decided to settle in one place and overpopulated.
After consuming most of the animal life around their dwellings they had to eat something else. Rather than leave their homes, migrate to where more meat was and rebuild a village, they found ways to utilize vegetation and grain. They learned that cooking broke down cellulose and allowed their digestive tract to utilize more substances from grains and vegetables.
Cooking, however, eventuated serious health problems. Some of this carbohydrate toxicity is elevated by the ingestion of raw nuts. Raw nuts contain enzyme-inhibitors that prevent proper protein digestion and greater mineral loss. I created a formula for eating nuts that neutralizes the enzyme inhibitors if eaten only once or twice per week. Blend 4 ounces of either walnuts, pecans, pine , hazel, sunflower, or a combination of all five into a powder. Add 1-2 eggs, 2 tablespoons unheated honey, 3 ounces of either raw cream, unsalted raw butter, or coconut cream and blend until smooth, 20-30 seconds. This formula should only be eaten once a week to quell starch cravings for breads, pasta, cakes, donuts, rice, etc. If consumed more often, especially two days in a row, it can cause neurological detoxifications that will interfere with sleep between 12:30 – 5:30 a.m. Eating 11 nuts alone can sometimes cause this neurological reaction, making sleep difficult.
Food-combinations For Proper Digestion and Assimilation
Vegetables and vegetable juices are alkaline, requiring an alkaline digestive environment for proper digestion. All animal products, nuts and seeds are acid, requiring an acidic digestive environment for proper digestion.. If we combine acid and alkaline food they neutralize digestibility, depriving us of the nutrients, and toxins may form. When drinking vegetable juices, one hour should pass before and after eating animal products and other food. A vegetable salad should not be eaten sooner than 1 hour after any other food. No other food should be eaten within four hours after eating a vegetable salad. Non-acidic fruits are alkaline and should not be consumed with meat, however, it may be consumed with other animal products, such as, unsalted raw butter, raw cream, no-salt-added raw cheese, raw eggs, and avocado no more than once a day. Acidic fruits may be consumed with fowl or chicken when in combination with an added fat, such as, raw cream, unsalted raw butter, no-salt-added raw cheese and avocado. Combining sweet or acidic fruit with red meats often turns the protein into protein-sugar-fuel, pyruvate, instead of protein for regeneration, preventing healing and true reversal of the aging process.
I created the following paradigm from 33 years of experience, experimentation and research:
An optimal diet would be all organically grown raw food consisting daily of 4-6 ounces of fruit with raw fat consumed mid-day, 1-2 pounds or more of raw meat (red meat, and/or seafood, and/or fowl), 1/2-2 lbs. of raw fat (cream, unsalted butter, coconut cream juiced from coconut meat, eggs, unsalted cheese, coconut, avocado, oils cold-pressed below 96° F.) especially raw eggs, and coconut, and 2-4 cups of raw green vegetable juices, and possibly, rarely, one salad eaten as the last meal of a day once a week or once
a month.
My suggested general eating schedule would be:
• After waking drink I cup green vegetable juices.
• 1 hour later, eat 6-10 ounces raw meat with raw fat such as raw butter, raw cream, raw egg, etc.
• Next, 45-90 minutes later, drink a blended milk shake consisting of 2-4 raw eggs, 3-6 ounces raw milk, 2 ounces raw cream and 1 Tablespoon unheated honey.
• At least 1 hour later, drink another 1 cup of green vegetable juices.
• At least 1 hour later, eat 6-10 ounces raw meat with raw fat such as raw butter, raw cream, raw egg, etc.
• Next, 45-90 minutes later, eat 4-6 ounces of fruit with 3-6 ounces of either, or a combination of, raw cream, raw coconut cream, raw butter, or avocado.
• At least 1 hour later, drink another 1 cup of green vegetable juices.
• At least 1 hour later, eat 6-10 ounces raw meat with raw fat such as raw butter, raw cream, raw egg, etc.
• Next, 45-90 minutes later, drink a blended Moisturizing formula consisting of 1-2 raw eggs, 1 teaspoon unheated honey, 1-2 Tablespoons lemon or lime juice, 2-4 ounces of either raw butter, raw cream or raw coconut cream.
• At least 1 hour later, drink another 1 cup of green vegetable juices.
Another schedule-option consisting of only two meat meals per day is:
• After waking drink I cup green vegetable juices.
• 1 hour later, eat 8-14 ounces raw meat with raw fat such as raw butter, raw cream, raw egg, etc.
• Next, 45-90 minutes later, drink a blended milk shake consisting of 2-4 raw eggs, 3-6 ounces raw milk, 2 ounces raw cream and 1 Tablespoon unheated honey.
• At least 1 hour later, drink another 1 cup of green vegetable juices.
• At least 1 hour later, eat 4-6 ounces of fruit with 3-6 ounces of either, or a combination of, raw cream, raw coconut cream, raw butter, or avocado.
• At least 1 hour later, drink another 1 cup of green vegetable juices.
• At least 1 hour later, eat 8-14 ounces raw meat with raw fat such as raw butter, raw cream, raw egg, etc.
• Next, 45-90 minutes later, drink a blended Moisturizing formula consisting of 1-2 raw eggs, 1 teaspoon unheated honey, 1-2 Tablespoons lemon or lime juice, 2-4 ounces of either raw butter, raw cream or raw coconut cream.
• At least 1 hour later, drink another 1 cup of green vegetable juices. (In my upcoming book about microbes in food and body, I will cover the subject to satisfaction.)
Copyright 2005 Aajonus Vonderplanitz, All Rights Reserved
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