"When I first began this diet, it was a matter of some concern for me. The staff at Mt. Sinai and Lennox Hill Hospitals in New York had taken one look at my digestive system and given me two weeks to live. I was forced to make serious changes in my diet, and because of this, I'm very much alive two years later, with no other medical treatment besides dietary change.
"I'm not telling you this to save your life because right now you're not feeling any pain or pressure to change your diet, and I can understand that you might not be disposed to act now, but I'm trying to save you some grief. I don't want you to end up in a hospital as I did, and then discover this diet... so I recommend it, but I don't insist upon it. Accept or don't accept these ideas according to your own inner directives, both biological and essential
"In a sense, it's a non-diet because It addresses only those foods which are demonstrably harmful. If you follow the diet for three days, your toxic level will be reduced to the degree that you can test any edible product in your own body and see for yourself why it's not on the diet.
"You might respond, 'Gee, what's wrong with cooked tomatoes? I've always had cooked tomatoes.' Right now while your body is at a very high toxic level, you might not be bothered by many foods which are denied on this diet, because the symptomatology which is produced by a toxic food like cooked tomatoes is masked or cloaked by other, more severe symptomatology, and you simply don't notice how much it is affecting you.
"The most severe symptom of improper diet is numbness and general nonsensation. 'I feel great; nothing bothers me.' Well, something should, and if not, it means that your biological machine's toxic screens are overloaded.
"I'm going to pursue this discussion from two different viewpoints, the first of which has to do with the survival of the organism, through the functioning of two screening mechanisms - the toxic screen and the immunity screen. These screens are the body's primary resistance to illness and poisoning.
"The second viewpoint we will consider is the human biological machine's function of gathering higher hydrogens necessary for our evolutionary work.
"If you analyze it, you will see that the majority of foods on this particular list of no-no's," G. held up a typewritten sheet of paper for all to see, "are foods which have chemical absorptive rates much higher than others.
"For instance, wheat or gluten grains have a very high absorptive rate as does alfalfa. If you doubt that, just look at the levels of strontium ninety in alfalfa and wheat grass. If they can pull in trace minerals and necessary nutrients from the earth, they can also attract to themselves destructive toxins.
"Most toxins are cumulative, quietly depositing in certain places within the body and remaining. When they reach a critical toxic mass, they trigger a defensive antibody reaction which begins to stimulate white cell production. When white cell production is accelerated, first toxemia, and then its eventual result, carcinoma, or other forms of rapid and abnormal cell growth or destruction inevitably occur.
"If we take the trouble to examine the foods on this list, we will note that the only forbidden foods are low-hydrogen foods, which are not contributory to higher substances, and which in fact may steal higher substances by attaching themselves chemically to them, thereby making them unavailable for combination into higher complexes.
"When we introduce low-hydrogen food into the factory, it tends to simply pass out as bulk, carrying with it the higher hydrogens which we've been collecting for our work and for the formation of higher bodies... much like introducing a sponge into a liquid... if the sponge is very dry, a greater amount of liquid is removed from the vessel with the sponge. "You've eaten some 'fun' food and thrown away some work. Remember... you have a chemical factory, and the introduction of chemical substances into it has a profound effect.
"A number of very interesting organs are involved in the elimination of waste from the machine... the biggest, and most complex of which is the skin, which can and should be taken as a single organ. Like most eliminatory organs, it has the capability of passing toxins from one side to another, as a membrane, a function it shares with several other organs within the body. Should the skin become necessary as a major eliminatory organ, it signifies a dangerous situation inside the body, and you could become very ill.
"As you know, the process of food absorption requires a certain amount of bacteria to break the food down into assimilable material... and inevitably, this process of 'composting' or 'rotting' produces toxins. "The gastrointestinal tract - in particular the ascending, transverse and descending colon - is responsible for the elimination of the majority of the toxins in the body, the rest of which is handled by its smaller neighbors, the stomach, gall bladder, spleen, kidneys, liver and pancreas. When these lesser organs become overloaded, they may spill out some of their contents outside the transverse colon.
"If the colonic wall is permeable, toxins are able to pass through and empty out into the slush - mostly bulk - which is being processed down the tube. This bulk, with very little hydrogen, carries the toxins down the colon and out of the body through the rectum.
"But suppose that we've been eating a bunch of fats, sludge and bacon grease, crisco, and mayonnaise!!
"As eliminator organs are emptying into this sewage system, suddenly there's nowhere for the waste to go... the sewage system is already clotted with fats, gummed up with potato chips, an old hot dog with a grungy rubber bun, popcorn, candy and pasta, which was then followed by this wonderful Mexican sauce which makes the entire medium too acidic to absorb the toxins and flush them out. So what do the toxins do? "The toxins simply reflex away from the colon and begin seeping through a secondary leach field which we call the human biological machine.
"Waste begins to leach through the cellular system, depositing toxins within the cells - which can cause blastomycosis - cells begin rupturing, depositing the resulting toxins in the glandular systems and in several of the eliminatory organs, notably the spleen, gall bladder and pancreas. "The glandular systems - thyroid, lymphatic, reproductive, mammarian - love toxins, and whatever they are unable to accept passes through the cellular structure of the body, eventually seeping through the skin, emerging as stinky sweat, mostly on the back, between the shoulder blades and the armpits.
"But perhaps you're not concerned about skin cancer or evil-smelling sweat? Perhaps it doesn't matter to you that you smell like a garbage truck to every passer-by who happens to be low-toxic?
"Anybody who's ever closely examined the intestines of a contemporary human being can tell you that they're invariably clogged with rancid fats and a substance technically known in the field of medical science as "slime".
"All fats tend to turn rancid sooner or later, especially In the presence of low heat, and the interior of the body, where both benevolent and malevolent bacteria are present, makes a perfect medium for this to occur. "Rancid fats destroy, or cause the absence of, certain lipid fats, which are vital for the prevention of the most prevalent disease in the modern world. This disease - peculiar to all human, civilizations from Sumer and Lung-Shan up to the present day - presents itself in a number of misleading symptomatological ways...
"It typically masquerades as gastrointestinal problems, headaches, neuro logical disorders, nausea, diarrhea, shakes, irritability, anxiety, stroke and cardiac involvements, renal dysfunctions, and diseases related to general failure of the immune system, producing secondary symptomatology which is currently categorized under the general heading of 'cancer'.
"Most cancer is an overreaction of the immune system, generally brought about by toxic stimuli and an overenthusiastic reaction of the immune system to the continued presence of toxins.
"Allopathic - which is to say ordinary contemporary - medicine has made an attempt to classify all of these symptomatologies. Their basic assumption is that groupings of symptoms, which commonly present together and are associated with one another, are the root illnesses and are therefore accordingly labeled as various diseases.
"In fact, there really is only one basic human disease, which has been known for as long as there have been human beings. This disease is called pellagra.
"Pellagra presents in hundreds of different ways. Each of those is a grouping of symptoms, indicating nothing other than the simple presence of pellagra. "Pellagra is tied to lipid fats and lipid fats are tied to DNA. "DNA and RNA control and direct the assembly of amino acid building blocks into the protein chains out of which the human biological machine is constructed.
"Nutrients containing lipid fats and other essential building blocks are normally absorbed through the intestinal wall, but if the wall is gunked up with fat solids, especially milk solids and wheys, it becomes impenetrable. "At this point, one is forced to eat more food which correspondingly adds additional waste products and toxins for the machine to clear. This is why it sometimes produces more energy not to eat because the body also uses energy to process food.
"We want to use the least amount of energy necessary to provide the greatest net gain of energy. By giving the machine the least amount of 5 work to do in food assimilation and toxic waste clearance, this can be achieved.
"With that simple, straightforward idea, we can raise the energy level of the machine, giving us a chance to bring it into the waking state. The more energy we have to work with, the greater our opportunities are going to be for work.
"Now we'll approach the subject of toxic and immunity screens. "The human biological machine works by reflex, which is to say according to Newton's Third Law of Motion: for every action, there is an equal and opposite reaction... when you push the universe, it shoves back. "When the machine is slightly off balance and we try to push it directly back into balance, it's going to reflex back in the other direction, maybe even further out of balance than it was before.
"If we understand this principle, then when the machine is out of balance, it makes the most sense to push it further out of balance, thereby alerting the body's own regulatory system. The machine then corrects the imbalance on its own, bringing itself back into a position of - roughly speaking - more or less temporary homeostasis. That, in short, is the theory of homeopathy.
"When the toxic levels in the machine are high, not only can homeopathic influences have no effect, but the immunity screening system is lowered in an inversely proportionate ratio: conversely, when you lower the toxicity, you raise the immunity factor to a correspondingly equal degree.
"Before we embark on this diet, I want to make it clear that you can't get fanatical about this. You've got to just... just... take it easy... that's all. All things in moderation... you know? Except soup." He coughed and cleared his throat, tipping his bowl to indicate absence of chicken vegetable soup. "If you have any doubts about any of the things that are mentioned on this diet, here's what I suggest you do: bring your toxic levels down, and then, if you have any doubts about something that is considered to be off the diet, have a nice healthy dose of it, and wait three days...
"If in three days your machine doesn't show a reaction, it doesn't necessarily mean the food wasn't toxic, it simply means that either the body is still somewhat de-sensitized or that it handles that particular food well. Quite often, the body might be able to handle one toxic or low-hydrogen food, but it can't possibly handle all the garbage you're inclined to shovel in.
"This is a diet which requires no discipline. All it requires is that you care about your own transformation, that your work - or your potential for work - is important enough to you that you're willing to go without a few junk foods that you'll never miss anyway.
"As you work with this diet, you'll find things about it that are somewhat flexible, but you'll also find things that are emphatically not flexible.
"In the category of fruit, you can have cooked apples or applesauce, you can have a raw apple that's been peeled, but you can't have the apple peel. "No bananas under any circumstances! It is a great source of potassium, but it's a slimy fruit. Get the sensation of chewing on a banana and see what it does."
When the laughter died away, Mariette said, "Then it's really a crime committed against all these children and babies... the very first solid food they are given is mashed banana and they get them every day!" "Yes, but it doesn't hurt them as badly. They bounce back more rapidly, and their bodies change as they mature.
"All melons are on the no-no list. It's a very absorptive fruit, and it also has pulp effects which are not good.
"Orange juice is out, although you can have one or two slices of fresh, unsprayed orange, or lemon juice in hot water, and a little grapefruit. Tropical fruits are also not advised unless they were the indigenous fruits where you grew up. They can have a very drying effect of the digestive system, especially papaya.
"Peaches, pears, nectarines, grapes, kiwi, a little pineapple, cherries and all types of berries are very good for you.
"You can have a few raisins, dates, figs and other dried fruits, but be aware of their loosening effect on the bowels. They are a very concentrated food.
"No whole corn. I happen to love corn on-the-cob, and I'll tell you how you can eat it. Take a sharp knife and slit the kernels lengthwise right down the row. Then just go ahead and eat it off the cob as usual, sucking the pulp out of the skin and chewing it very thoroughly. You don't want the kernel skin because it doesn't digest; its presence is great for cows and pigs, but terrible for humans.
"Crushed corn is okay, but not creamed corn, and you'll see why in a moment, although if you must have creamed corn, you can use sour cream.
"Potatoes of all descriptions are wonderful, including yams, and can be eaten in every way, except fried. I recommend Basmati rice as another of your staple starches, both white and brown. I have personal difficulty digesting brown rice, so I stick to white Basmati. You may find the same is true for you also.
"I happen to love artichokes and asparagus, but I can't take too much of them, because of the halogen levels, mostly iodine, but if you can handle them, go for it!
"No cooked cabbage. Cooked cabbage is a gas producer, having undergone a chemical change during the cooking process. The entire cabbage family broccoli, cauliflower, brussel sprouts and kale, along with turnips and chard shouldn't be cooked for the same reason, but, are very beneficial raw, in moderation... "I have found myself able to eat a little broccoli when prepared Chinese style, meaning heated, but not cooked, but I find brussel sprouts inedible no matter what, verifying all my innocent childhood suspicions.
"We now come to tomatoes. Raw, tomatoes are very friendly, but cooked... they become one of your deadliest enemies, invoking a highly acidic environment into the colon and rendering digestion impossible. "No radishes, scallions or onions, raw or cooked. You won't want them anymore, anyway, as soon as you're in a balanced state, about six months on this diet.
"No lima beans, garbanzo beans, pinto beans, white beans, red beans, soy beans, including all soy products like tofu and soya sauce, or any legumes of that sort, but you can have green beans, all the green beans you want!
"There is a very good reason for not eating soy beans. If you recall, homeopathic remedies work with very, very minute amounts of toxins to set the machine into a reflex action towards righting itself. Soy, being a very absorptive food, contains much more than minute amounts of toxins, and can perpetuate a constant imbalance in the body. As if that's not bad enough, it's also slimy, and above all, we don't want to get slimed! "No cucumbers. Now, does that mean no pickles or doesn't it? Cucumbers are slimy, gas-producing, and consist of a particular kind of pulp, like a melon... anyway, you won't like them anymore, particularly if you try to eat them without mayonnaise.
"Now let's take a look at mayonnaise. God knows what's in commercial mayonnaise, and it's rancid to boot. But mayonnaise is no great mystery... it's made with oil, raw egg, lemon juice, mustard, paprika, salt and pepper, a little sugar, and a lot of elbow grease. You can make a decent mayonnaise at home in a blender, if you like.
"The most wonderful substitute for mayonnaise can be made with sour cream, a little mustard, lemon juice, perhaps some prepared horseradish... whatever suits your taste. You'd be surprised.
Many prepared sauces such as Worchestershire, horseradish, Dijon mustard, Tabasco or Hot Chili Sauce with Garlic Paste mixed with a little Hoisin Sauce can be eaten with no problem, when an insignificant amount is taken, but be sure to beware of the dreaded ketchup... it contains killertomatoes!
"Let's talk about lettuce. Romaine, butter lettuce, green, red leaf, spinach, there are many, many different salad greens you can eat, and only one variety which you cannot eat ever again, and you're going to have to watch it. Every time you go to a restaurant you're going to have to dare to ask, 'D-d-d-do you serve iceberg lettuce?'
"it may disgust you to know that a colonic irrigation, can dredge iceberg lettuce and alfalfa sprouts out of your colon after several decades. Alfalfa sprouts, iceberg lettuce, melted cheese and peanut butter... if you could see them weded into your colonic crevices year after year, building up like plaque, it would make your hair stand on end."
"Iceberg lettuce was developed for restaurants because its long shelf life and hardiness to shipping makes it commercially attractive, but it's not really a true lettuce," said Bill, a Cordon Bleu chef.
"The restaurants I patronize know the difference between iceberg and real leaf lettuce," G. said "and if they don't, I can either do without, or go to another restaurant. I'm never that hungry!
"Sprouts! No alfalfa sprouts, no mungbean sprouts, no lentil sprouts. That also means no sprouted wheat or sprouted grain cereals or sprouted grain breads. They are simply indigestible."
"Does that have anything to do with how long they're sprouted or how well you do it?" asked Julie.
"No," answered G. "You can't chew them to make them edible, and the solutions they produce during digestion are very caustic.
"The body compensates for these disequilibrating influences in a variety of ways, primarily by adjusting its pH level.
"The pH of the brain in particular is very critical because it regulates the seritonin-melanin balance which in turn regulates consciousness... in other words, the waking state of the machine is regulated by seritonin and melanin.
"All LSD-25 actually does is suppress melanin, allowing the seritonin level to increase. This causes a momentary alteration in brain function, and you're off on a twelve hour trip. By the time the acid actually comes on, it's been nineteen-and-a-half minutes since ingestion, and the drug itself is on its way out of the body. The psychedelic effects you're experiencing are reflexive-feedback.
"Dairy products... no unfermented milk at all, as a general rule, except for small amounts taken in tea and coffee. Sour cream, cottage cheese, yogurt, kefir, kefir cheese, buttermilk... so many varieties of fermented milk products are available in the markets, but be sure to purchase brands which actually use live cultures to ferment their products. Try fruit-flavored kefir on your breakfast cereal... it's delicious!
"In our modern weasely society, 'Sour Cream' could simply indicate the addition of a sour taste additive to a jelled cream with a lot of suspension additives in it. If you follow this diet, you must learn to shop with your eyes open… read the labels! Check the ingredients!"
"I want to add something regarding giving milk to children," said Morgan. "Most standard pediatricians don't recommend regular milk for children until they're at least a year old, at which age they believe their bodies can handle digesting it. They recommend the old 'try it and see what happens' method for younger children, which means watch and see what comes out the other end - which is usually undigested milk solids." "Many experts feel that plain milk was not meant to be eaten by humans... it is simply not digestible. And after witnessing for myself allergic reactions to milk in a wide cross section of people, I have become a firm believer that unfermented milk should not be eaten by anyone. Plus, it produces mucous, which in the intestines, is just another slime.
"Here is, I think, where the ax will fall for most middle class Americans with an acquired taste for T.V. dinners… No more hard cheeses. By that I mean pretty much all popular cheeses: jack or cheddar, parmesan, Swiss, Jarlsberg and Colby cheeses.
"You're stuck with good European soft cheeses: Brie, Camembert, Explorateur, Boursault... all those wonderful gooey, ripe French cheeses. But stay away from commercial herb cheese concoctions; they may look exotic, but they're petroleum derivatives masquerading as food. "European cheeses should be like opera stars... the older and rottener they are, the better they're considered to be.
"You'll discover St. Andre, Explorateur, Boursault, extra-ripe Brie, all these wonderful cheeses. And yes, you can have real cream cheese and goat cheese, but it has to be a European style fermented goat cheese. Sweet cream with emulsifiers, hardeners and synthetic flavorings does not a real cheese make.
"If you must have something on your salad, make a vinaigrette - olive oil, wine vinegar, perhaps some Dijon mustard and a few herbs and spices. Nothing too dramatic.
"Foods may taste rather plain to you for the first while, because your taste buds have become jaded over the years. You may need to remind yourself that you are eating for health, not for taste, and eventually the taste will come, once your body refines itself.
"If you expect this diet to have any effect, there are two kinds of meat that you can't eat ever again in your life, not even one single bite. Pork and pork products and turkey, even wild turkey. The meat is not good. "You can have duck, beef - except for ground beef - lamb, lamb's eyes, ocean born and raised fish, not freshwater fish because of certain oils 10 present in them, and shell fish... not every night; who can afford lobster every night? But again, buy fresh, high quality meats, which are not pumped full of hormones and toxins. Be very aware of what you are purchasing!
"It's very obvious that you can't have any of the chemical meat groups, with typical shelf lives of twenty-seven and a half years, such as bologna, salami, all those strange unidentifiable lunch meats, frankfurters, hot dogs, hamburgers, in fact, ground meat of all descriptions including sausages which abound in deli sections the world over... But you're not going to miss them at all because you're going to have quality in meat. You may be able to handle shredded or dried meat, but beware of additives intended to retard - a euphemism for disguise - rot, which is cleverly styled 'spoilage' so as not to discourage the trusting and unwary consumer.
"Fish is a delightful addition to this diet providing they hail from the ocean, not lakes and streams. Salmon, properly speaking, is a fresh water fish because it hatches in fresh water, and so is listed with the no-no's. This is due to its oils, which disallow lipid fats from being processed. You'll find the incidence of pellagra increases where inland fish are consumed. "It's obvious, to me anyway, that scavengers such as catfish and shark are off limits, because they eat garbage. It's a good rule not to eat something that eats garbage."
"What about liver?" Julie asked.
"I've eaten liver twice in two years," G. remarked.
"Doesn't liver contain a lot of toxins?"
"Yes, it does. Logically, it's not a terrific food, but I got away with it. Remember, you can't be a fanatic about this. Try liver when your toxin levels are down and see what happens to you. The first time you might get away scot-free, the second time you might sit on the bed clutching your stomach for ten hours. Everything in moderation can be tolerated, but don't load the machine up with too much in a short time period and expect to get away with it.
"No gravy. We're talking fatty meat drippings, folks, not ordinary meat juice. The juice is fine, and in the case of chicken, a little fat left in the broth not only tastes good, but also contains friendly bacteria, which have antibiotic properties. The old Jewish wives' tale that chicken soup is a cure-all has some truth to it."
"If you remove the skin and fat from a chicken before cooking, much of the fat that would otherwise soak into the meat during cooking is eliminated, and the meat is much more delicate and easier to digest," Della commented.
"Yes," G. agreed. "It's a very good practice to remove as much grease as possible from your diet, especially cooked fats. Chicken can be baked in a hot oven, around four hundred and twenty-five degrees, with a baste of margarine, herbs and a little Calvados, or boiled or sautéed, and all the scraps can be turned into broth.
"On the miscellaneous level, no fried or deep fried foods, including potato chips! That doesn't mean no sautéed foods; you can have sauté, just use a little wine to counteract the oils. You will find that almost all French cuisine falls within the boundaries of this diet, though occasional ingredients do not.
"With a little butter or corn oil margarine, with wine, cognac, calvados or armagnac, you can make a very light undercooked omelet, cooking only one side; fold it over, with perhaps a chunk of cream cheese in the middle and slip it out of the pan.
"If you want a little less cholesterol, you can take the yokes from two eggs and the whites from three, but you really don't need to worry about that. With this diet, you will be at a fraction of the usual level.
"Stay away from white flour if possible, but a little unbleached won't kill you, if you can handle wheat in the first place. I tend to feel the same way about wheat as I do about milk... I think most people are allergic to it but don't know it, because the symptoms masquerade as colds, skin rashes, colitis and cancer. If you must have baked goods, try to have organic whole grain flours, fresh ground if possible, and experiment with grains such as rice, corn, barley, millet, rye and oats. But remember, no soy flour and no sprouted grains, and no nuts or seeds, which we'll discuss later.
"Sugar is one of those tricky substances which defy resistance. In general, sugar, both white and brown - and most so-called brown sugar is simply white sugar with a little molasses and caramel coloring - is comprised of lower hydrogens and should be avoided for Work reasons. "On the other hand, when eaten in moderation, sugars produce no greater toxic effects within the machine - aside from the usual shock and resultant imbalance to the regulatory systems than pouring gasoline on a hibachi.
"If you must use something to sweeten things up, try fructose. It metabolizes somewhat more slowly than regular sugar, providing less immediate shock to the system. Honey is a very strong food, and should be treated as any other highly toxic poison. It's great for killing white lab rats.
"Molasses is an interesting substance. It's very sulfuric and secondly, you'll find molasses in places where you'll find pellagra. You would do better to stay away from it... and from places where molasses abounds, like Biloxi, Mississippi.
"Spices... cinnamon is a particularly violent spice, and has a drying effect on the lining of the stomach, as does mint, which of course has a detrimental effect on digestion. It is vital to use spices carefully.
"We treat all herbs and spices as medicines and use them sparingly. As a rule, we use tarragon, sage, fine herbs - a mixture of oregano, thyme, marjoram, rosemary and basil - horseradish, mustard, cayenne, black and green pepper, garlic, some shallots, but not always all together, along with wines and spirits to flavor our dishes.
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