A TRADITIONAL DIET
FOOD FOR DAILY USE
ON A NUTRITIONAL BALANCING PROGRAM
The primary goal of the Science of Nutritional Balancing is the diet. This is quite different than other nutrition and healing programs, so the diet recommendations are also different.
Having said that, the diet consist of REAL FOODS, which consist of cooked vegetables, animal proteins, good fats and grains.
Certain foods contain the right chemicals needed to balance our biochemistry and to help eliminate toxic metals . These foods are needed on a daily basis.
Having said that, the diet consist of REAL FOODS, which consist of cooked vegetables, animal proteins, good fats and grains.
Certain foods contain the right chemicals needed to balance our biochemistry and to help eliminate toxic metals . These foods are needed on a daily basis.
Eat mainly the preferred vegetables listed below and you can eat the occasional foods but no more than once or twice a week, along with some of the preferred vegetables.
I. Introduction
What is the Science of Nutritional Balancing?
Why does Balancing your Minerals and Biochemistry Require a Special Diet?
Essential Rules to Balance your Minerals and Biochemistry
Slow and Fast Oxidizer
Varying The Diet Depending On Your Size And Lifestyle
II. Daily Foods For Adults
Cooked Vegetables
Cooking
The List of Preferred Vegetables
Protein Foods
Grain Foods
Fats And Oils
Fruit And Sweets
III. Details About Each Group Of Foods
Cooking
Eating Habits
The Order Of Eating Foods
Proportions
Food Combining
Fermented Foods
Adding Salt To Food
Seasonings, Dressings And Toppings
The Number Of Meals
Food Rotation
Leftovers And Freezing Food
Soups And Purees
Snacks
Eating Out
What is the Science of Nutritional Balancing?
Why does Balancing your Minerals and Biochemistry Require a Special Diet?
Essential Rules to Balance your Minerals and Biochemistry
Slow and Fast Oxidizer
Varying The Diet Depending On Your Size And Lifestyle
II. Daily Foods For Adults
Cooked Vegetables
Cooking
The List of Preferred Vegetables
Protein Foods
Grain Foods
Fats And Oils
Fruit And Sweets
III. Details About Each Group Of Foods
Cooking
Eating Habits
The Order Of Eating Foods
Proportions
Food Combining
Fermented Foods
Adding Salt To Food
Seasonings, Dressings And Toppings
The Number Of Meals
Food Rotation
Leftovers And Freezing Food
Soups And Purees
Snacks
Eating Out
I. INTRODUCTION
WHAT IS THE SCIENCE OF NUTRITIONAL BALANCING
Nutritional balancing is not a substitute for medical care. It is not a means of diagnosing, treating, prescribing, or curing any disease or condition, mental or physical.
Instead, it is a means of reducing stress and balancing, strengthening, and restoring body chemistry and increasing the adaptive energy level of the body. When this is achieved, energy becomes available for healing and regeneration and for the removal of toxins; in this way, many health conditions improve by themselves, including the following:
Thus nutritional balancing involves balancing your minerals and biochemistry to achieve and maintain good health.
WHY DOES BALANCING YOUR MINERALS and BIOCHEMISTRY REQUIRE A SPECIAL DIET?
If our food were more nutritious, balancing our minerals would not require such a special diet. However, even the best food on planet earth is of mediocre nutritional quality or worse.
This fact is well-documented in books such as Empty Harvest by Dr. Bernard Jensen, Food For Naught – The Decline In Nutrition by Ross Hume Hall, and others. These books compare the nutritional content of our food from about 100 years ago to that of today, using statistics from the US Department Of Agriculture.
It is also well document in the book entitled, Nine Servings of Vegetables by Josephine Zanetti.
WHAT IS THE SCIENCE OF NUTRITIONAL BALANCING
Nutritional balancing is not a substitute for medical care. It is not a means of diagnosing, treating, prescribing, or curing any disease or condition, mental or physical.
Instead, it is a means of reducing stress and balancing, strengthening, and restoring body chemistry and increasing the adaptive energy level of the body. When this is achieved, energy becomes available for healing and regeneration and for the removal of toxins; in this way, many health conditions improve by themselves, including the following:
- Cognitive capacity
- Toxic overload from heavy metal, chemicals, and environmental pollution
- Energy and vitality
- The negative effects of stress
- Metabolic rate
Thus nutritional balancing involves balancing your minerals and biochemistry to achieve and maintain good health.
WHY DOES BALANCING YOUR MINERALS and BIOCHEMISTRY REQUIRE A SPECIAL DIET?
If our food were more nutritious, balancing our minerals would not require such a special diet. However, even the best food on planet earth is of mediocre nutritional quality or worse.
This fact is well-documented in books such as Empty Harvest by Dr. Bernard Jensen, Food For Naught – The Decline In Nutrition by Ross Hume Hall, and others. These books compare the nutritional content of our food from about 100 years ago to that of today, using statistics from the US Department Of Agriculture.
It is also well document in the book entitled, Nine Servings of Vegetables by Josephine Zanetti.
The reason for the decline in nutritional value of the food was the so-called green revolution that took place early in the 20th century in America and around the world.
Essentially, the use of superphosphate fertilizers enabled farmers to grow up to ten times as much food per acre. However, the nutritional quality of the food is far less. For details about what has happened to our food, read the Organic Agriculture article.
Two other articles complete the series of articles about diet for nutritional balancing programs. They are:
Food For Occasional Use and Foods to Avoid
THE ESSENTIAL RULES TO BALANCE YOUR MINERALS AND BIOCHEMISTRY
1. Eat Well-Cooked Vegetables with Breakfast, Lunch and Supper.
This means eat three meals a day.
It also means do not eat just grains and meats, mainly chemicalized food such as fast food, or much raw vegetables (salads).
Ideally, adults should at least eat 2 cups of well-cooked vegetables with each meal. It is best if they are fresh and not canned or frozen. Organically grown is usually superior, as well.
Vegetables ought to be pressure-cooked for no more than 2 minutes or steamed, braised, boiled or slow-cooked for no more than about 20 to 25 minutes.
2. Eat only Whole, Natural Foods, Preferably Organically Grown and Non-GMO (no genetically-modified foods). This means:
- NO protein powders
- NO green drinks
- smoothies or shakes
- NO juices except 10-12 ounces of carrot or wheat grass juice away from meals
- NO eggs whites only
- NO Egg Beaters and NO food bars.
3. Eat Animal Protein Twice Daily.
This means that for mineral balancing, do not eat a vegetarian diet. Animal protein includes red meat such as lamb, goat, some organic beef, poultry, sardines, eggs, little goat yogurt, goat kefir, and some soft goat cheese.
Limit the portion size for adults to 4-5 ounces or 110-140 grams of animal protein per serving, and no more.
4. Eat Warming Foods Only.
All food tends to either warm the body or cool it down. These are physics qualities.
Warming means faster motion of the atoms and molecules. It is also more compact, with more inward and downward movement of subtle energy.
Warming foods includes meats, eggs, cooked vegetables, and whole grains.
Other foods such as fruit, raw vegetables, most juices, all food powders, and sweets of all kinds tend to cool the body, which can cause many diseases, including and not limited to, cancer.
For this reason, do not eat sugar, honey, maple syrup, agave nectar, coconut products such as coconut water, coconut cream or coconut milk, soda pop, fruit juice or much fruit or pasteurized dairy product such as milk.
Also, do not eat sweetened foods such as cookies, cakes, ice cream, pastries, all desserts, and many breads.
5. Do Not Drink Any Liquids With Meals.
This means have drinking water before your meal, then wait five minutes or longer before you eat your meal. It also means take your supplements before your meal if you need to have some water to swallow them. Then wait five minutes and then eat your meal.
It also means do not have smoothies, protein drinks, superfood drinks, frappes or any other drinks that combine water or other liquids with food. If you have carrot juice, have it alone. Then wait at least half an hour before eating a meal.
6. Use Sea Salt With All Meals, Preferably Hawaiian Bamboo Jade brands.
This means do not avoid sea salt and do not use salt substitutes such as potassium chloride. Sea salt in moderation does not raise blood pressure or cause other problems.
It also means do not use any standard table salt, which is a processed and toxic product.
FAST AND SLOW OXIDATION DIETS
The dietary principles for fast and slow oxidation are similar. However, they differ in the following ways:
Diet for Slow Oxidation.
When the oxidation rate is slow, one needs less fat and more starches in the diet. There should be enough fat and oil in the diet without adding extra fat. High-fat foods in the diet are:
Diet for Fast Oxidation.
Fast oxidizers require one to two tablespoons of additional fat or oil with each meal. They also require less starch in the diet.
Excellent extra fats are runny egg yolk, cream, butter, animal fats, and a little vegetable oil such as olive oil. Do not heat vegetable oils.
Vary the Type of Extra Fat or Oil you Eat.
For example, do not just have olive oil or butter three times a day. This will unbalance the body and will slow down your progress.
Chicken skin is not that good as an extra source of fat. Do not eat it at all if the chicken is roasted because it is then toxic.
Carbohydrates or Starches.
Fast oxidizers require less carbohydrate than slow oxidizers. However, both slow and fast oxidizers need at least a few blue corn chips at every meal.
However, do not overdo on corn chips, which is easy to do. Limit the number to about 6-10 per meal. If you are still hungry, add more vegetables to your diet rather than fill up on corn chips or other grains.
VARYING THE DIET DEPENDING ON ONE’S SIZE AND LIFESTYLE
The portion sizes recommended below are average sizes.
If you are very small or very large, you can adjust the portion size accordingly. However, we find that most adults need several cups of cooked vegetables three times per day, regardless of their size or weight.
Most people are nutritionally deficient. It is best to eat plenty. You will not tend to gain weight on the nutritional balancing diet.
The dietary principles for fast and slow oxidation are similar. However, they differ in the following ways:
Diet for Slow Oxidation.
When the oxidation rate is slow, one needs less fat and more starches in the diet. There should be enough fat and oil in the diet without adding extra fat. High-fat foods in the diet are:
- almond butter
- sesame tahini
- oil found in blue corn chips (if sensitive to carbs, please avoid or limit them to less than 4 per meals)
- sardines
- Meats (mainly lamb, dark meat chicken, and organic ground beef. Wild game and turkey have a little fat, but not much)
- eggs (specifically egg yolk)
- goat yogurt or goat kefir
- soft goat cheese (chèvre)
- possibly a small amount of butter or olive oil used in cooking.
Diet for Fast Oxidation.
Fast oxidizers require one to two tablespoons of additional fat or oil with each meal. They also require less starch in the diet.
Excellent extra fats are runny egg yolk, cream, butter, animal fats, and a little vegetable oil such as olive oil. Do not heat vegetable oils.
Vary the Type of Extra Fat or Oil you Eat.
For example, do not just have olive oil or butter three times a day. This will unbalance the body and will slow down your progress.
Chicken skin is not that good as an extra source of fat. Do not eat it at all if the chicken is roasted because it is then toxic.
Carbohydrates or Starches.
Fast oxidizers require less carbohydrate than slow oxidizers. However, both slow and fast oxidizers need at least a few blue corn chips at every meal.
However, do not overdo on corn chips, which is easy to do. Limit the number to about 6-10 per meal. If you are still hungry, add more vegetables to your diet rather than fill up on corn chips or other grains.
VARYING THE DIET DEPENDING ON ONE’S SIZE AND LIFESTYLE
The portion sizes recommended below are average sizes.
If you are very small or very large, you can adjust the portion size accordingly. However, we find that most adults need several cups of cooked vegetables three times per day, regardless of their size or weight.
Most people are nutritionally deficient. It is best to eat plenty. You will not tend to gain weight on the nutritional balancing diet.
II. Daily Foods For Adults
COOKED VEGETABLES
This is the most important part of the diet, and the one with which most people have the most difficulty.
Eat 2-3 cups or 500-700 ml (volume) of cooked vegetables with each meal, three times daily. (See the list below)
Measure the amount of vegetables you eat in the cooked state, not the raw state. This amount is needed to remineralize the body.
Measure the amount of vegetables you eat in the cooked state, not the raw state. This amount is needed to remineralize the body.
COOKING
All vegetables must be cooked until they are soft – not raw, not crunchy and not al dente. Otherwise, the body cannot absorb enough minerals and other nutrients from them. When properly cooked, the vegetables should be soft and not crunchy. However, they should retain most of their color.
This requires about 2 to 2.5 minutes in a pressure-cooker or 25 to 30 minutes in a steamer or crock pot. Do not follow the instructions that come with pressure cookers – they are wrong and will overcook and ruin your food!
Warning See the warning at the beginning of this article about plug-in electric pressure cookers. Some are destroying the food and must not be used. At this time, we only recommend buying a stove-top pressure cooker, not an electric plug-in model.
Never pressure cook vegetables for more than 2.5 minutes. This just overcooks them and destroys the chemicals in the food. If the vegetables do not pressure cook in 2.5 minutes, they need to be sliced thinner.
Pressure level choice. If your pressure cooker gives you a choice of pressure levels, use the lower pressure level. The high pressure seems to damage the food a little more.
Seasonal dietary changes.
Some people teach that eating more cooked food in the winter is good, but not in the summer or in hot climates. We find one must eat vegetables well-cooked all year round and in all climates.
If you pressure-cook or use a crock pot, use good water and drink the water in which you cook vegetables.
Drink it 5 minutes before you eat your meal, or at least an hour after the meal, however, so as not to dilute your digestive juices.
If you steam vegetables, you can use tap water and throw away the water.
Blending in Vita-Mix.
This method is not as recommended, but it is easy. We are still researching it. One uses a high-powered blender that generates enough heat to also cook the vegetables. We are still researching this method of cooking. However, here are two cautions:
Ideally, cook vegetables for each of three meals every day. However, it is okay in order to save time to cook vegetables just twice or once a day. Ideally, do not keep them overnight, although leftovers for one day are okay.
Also, we no longer recommend stir-frying or sautéing vegetables, except occasionally. The reason is that stir-frying produces Advanced Glycation End Products (AGES), which are quite toxic chemicals. We now suggest the best way of cooking is by pressure-cooking and by steaming. Cooking with water reduces the problem of AGES.
Preferred Vegetables.
Eat almost exclusively the preferred vegetables listed below. There are over 30 of them, so don’t say there is nothing to eat. If you cannot obtain all the preferred vegetables, just do your best and eat plenty of the ones you can get. Try growing some of them – some are easy to grow.
A Medley or Mixture.
At each meal, eat a mixture of 7 to 10 or more of the preferred vegetables. Ideally, have a little of up to 16 different vegetables with a meal.
This replaces an older recommendation to eat between about 5 and 9 different vegetables per meal.
We suggest eating some carrots with each meal.
Also, try to have at least 4 kinds of onions per meal.
Also, have at least one cruciferous vegetable per meal. These include red cabbage, Brussels sprouts, cauliflower and brocollini. The other vegetables can be rotated.
Fresh, local, organically grown, non-GMO vegetables from a local farmer’s market are usually best, provided they are organically grown.
The next best vegetables are usually organic ones from supermarkets and health food stores.
If you cannot get organically grown or they are too costly, commercially grown vegetables are okay.
If there is no other choice, it is better to eat frozen vegetables.
No Salads.
Raw vegetables are not recommended because the body cannot extract much nutrition from raw vegetables. For details, read Raw Foods.
No Sprouts.
Sprouts contain a toxin to keep animals from eating the young plants. As a result, they are best avoided.
Other Vegetables.
Eat mainly the preferred vegetables listed above. Do not eat a lot of any other vegetables, including greens. It is fine to just eat the preferred vegetables listed below but you can also, for more variety, eat the occasional vegetables.
Pureeing.
You may puree vegetables after cooking them to make it easier to eat 2-3 cups of them. To do this, after cooking vegetables, pour off the water you cooked them in so you can drink it. Then, to puree the vegetables, use an electric hand blender, or food processor.
Peeling.
Do not peel vegetables such as carrots, unless they are not organically grown. Clean them with a vegetable brush. However, remove the outer dried skin of onions and garlic.
All vegetables must be cooked until they are soft – not raw, not crunchy and not al dente. Otherwise, the body cannot absorb enough minerals and other nutrients from them. When properly cooked, the vegetables should be soft and not crunchy. However, they should retain most of their color.
This requires about 2 to 2.5 minutes in a pressure-cooker or 25 to 30 minutes in a steamer or crock pot. Do not follow the instructions that come with pressure cookers – they are wrong and will overcook and ruin your food!
Warning See the warning at the beginning of this article about plug-in electric pressure cookers. Some are destroying the food and must not be used. At this time, we only recommend buying a stove-top pressure cooker, not an electric plug-in model.
Never pressure cook vegetables for more than 2.5 minutes. This just overcooks them and destroys the chemicals in the food. If the vegetables do not pressure cook in 2.5 minutes, they need to be sliced thinner.
Pressure level choice. If your pressure cooker gives you a choice of pressure levels, use the lower pressure level. The high pressure seems to damage the food a little more.
Seasonal dietary changes.
Some people teach that eating more cooked food in the winter is good, but not in the summer or in hot climates. We find one must eat vegetables well-cooked all year round and in all climates.
If you pressure-cook or use a crock pot, use good water and drink the water in which you cook vegetables.
Drink it 5 minutes before you eat your meal, or at least an hour after the meal, however, so as not to dilute your digestive juices.
If you steam vegetables, you can use tap water and throw away the water.
Blending in Vita-Mix.
This method is not as recommended, but it is easy. We are still researching it. One uses a high-powered blender that generates enough heat to also cook the vegetables. We are still researching this method of cooking. However, here are two cautions:
- Food prepared this way will cook extremely fast. At first the blender goes slower while it is chopping the vegetables. Then it speeds up when they are chopped up. From the time the blender speeds up, keep it on only 10 seconds or less. Otherwise you will overcook the vegetables and ruin them.
- Also, use as little water as possible. The blended meal should be thick! The thicker the better. We do not recommend having liquids with meals because they dilute the stomach acid.
Ideally, cook vegetables for each of three meals every day. However, it is okay in order to save time to cook vegetables just twice or once a day. Ideally, do not keep them overnight, although leftovers for one day are okay.
Also, we no longer recommend stir-frying or sautéing vegetables, except occasionally. The reason is that stir-frying produces Advanced Glycation End Products (AGES), which are quite toxic chemicals. We now suggest the best way of cooking is by pressure-cooking and by steaming. Cooking with water reduces the problem of AGES.
Preferred Vegetables.
Eat almost exclusively the preferred vegetables listed below. There are over 30 of them, so don’t say there is nothing to eat. If you cannot obtain all the preferred vegetables, just do your best and eat plenty of the ones you can get. Try growing some of them – some are easy to grow.
A Medley or Mixture.
At each meal, eat a mixture of 7 to 10 or more of the preferred vegetables. Ideally, have a little of up to 16 different vegetables with a meal.
This replaces an older recommendation to eat between about 5 and 9 different vegetables per meal.
We suggest eating some carrots with each meal.
Also, try to have at least 4 kinds of onions per meal.
Also, have at least one cruciferous vegetable per meal. These include red cabbage, Brussels sprouts, cauliflower and brocollini. The other vegetables can be rotated.
Fresh, local, organically grown, non-GMO vegetables from a local farmer’s market are usually best, provided they are organically grown.
The next best vegetables are usually organic ones from supermarkets and health food stores.
If you cannot get organically grown or they are too costly, commercially grown vegetables are okay.
If there is no other choice, it is better to eat frozen vegetables.
No Salads.
Raw vegetables are not recommended because the body cannot extract much nutrition from raw vegetables. For details, read Raw Foods.
No Sprouts.
Sprouts contain a toxin to keep animals from eating the young plants. As a result, they are best avoided.
Other Vegetables.
Eat mainly the preferred vegetables listed above. Do not eat a lot of any other vegetables, including greens. It is fine to just eat the preferred vegetables listed below but you can also, for more variety, eat the occasional vegetables.
Pureeing.
You may puree vegetables after cooking them to make it easier to eat 2-3 cups of them. To do this, after cooking vegetables, pour off the water you cooked them in so you can drink it. Then, to puree the vegetables, use an electric hand blender, or food processor.
Peeling.
Do not peel vegetables such as carrots, unless they are not organically grown. Clean them with a vegetable brush. However, remove the outer dried skin of onions and garlic.
THE LIST OF PREFERRED VEGETABLES
Root Vegetables:
- Daikon or white radish
- Carrots (standard orange carrots only – not the multi-colored ones or the baby carrots)
- Shallots
- Red onions
- White onions
- Yellow onions
- Sweet onions
- Gold pearl onions
- Red pearl onions
- White pearl onions
- Boiler onions
- Cipolline onions
- Bulb onions
- Green onions or scallions
- Leeks
- Rutabaga
Cruciferous Vegetables:
- Red cabbage
- Savoy cabbage
- Brussels sprouts
- Broccolette, brocolini or baby broccoli (but not regular broccoli).
- White cauliflower
- Orange cauliflower
- Purple cauliflower
- Cauliflower stems and leaves (sliced finely so they cook).
Other.
Green beans (or string beans) are a very good daily food, about 1 medium-sized bean per meal.
Each meal also have one three-inch piece of chives, and a half-inch piece of celery (cut it into smaller slices for better cooking.)
Also, with each meal have a dime-sized thin sliver of horseradish root and a very thin sliver of ginger root.
Twice a week have a thin slice of golden beet and two little cloves of garlic per week or have an inch of wild garlic, but not both at the same meal.
Here are more notes about certain vegetables:
Broccolini a.k.a "baby broccoli".
This is delicate and cannot be cooked more than about 2.5 to 3 minutes in a pressure cooker without becoming overcooked and losing its nutritional value.
Another way to cook broccolini is to first trim the stems of about 1/2-inch off the bottom. Braise the broccolini in sea salt water for about 4 minutes or until tender, then if you wish, to retain its color, blanch in ice water to preserve its flavor, texture and bright green color. Drain the broccolini, then coat the pieces with butter and/or olive oil, sea salt and Pecorino Pomano and/or Parmesan cheese.
Brussels Sprouts.
We are not sure why these are so named, as they are not sprouts. They are fully grown vegetables with many healing properties.
If they are available, eat at least one or two medium-sized Brussels sprouts every day.
Cabbage, red and Savoy.
Adults can have about 1/2 of a leaf of each one (red and Savoy cabbage) every day, at least. It should be soft, when cooked, and not crunchy.
Carrots.
Smaller is better (This is generally true of all vegetables. Smaller ones are more yang). Do not buy the peeled, so-called “baby carrots”. In general, carrots and other vegetables that are sold loose are better than those sold in plastic bags.
For cooking, slice carrots into pieces that are about ¼ to ½ inch or 1 cm long. If the carrot is thicker than about 1 inch or 2 cm, slice the carrot longitudinally or the long way, as well. This way it will cook in a steamer or pressure cooker at the same rate as the other vegetables. Have carrots at least once a day and preferably some with each meal.
Cauliflower.
Think of cauliflower as two vegetables: 1) the cauliflower, and 2) the stems and leaves that are around the cauliflower. Both contain the chemicals needed for mineral balancing. The stems must be sliced thin or they won’t cook through.
The best types of cauliflower are the orange and the purple cauliflower, even if they are not organically grown. Next best is white cauliflower and this is fine if it is all you can find.
Green cauliflower is not recommended. Have some cauliflower every day and ideally a little with every meal.
Daikon or White Radish or Purple Radish.
Have a little daikon preferably with each meal, or at least once a day. Don’t substitute the common red radish for the white or purple daikon radish.
Garlic and Ginger.
Garlic cooks quickly and should not be cut up. Ginger cooks slowly and needs to be sliced very thin and cut up some more in order to cook correctly. Eat these only about twice a week, and only a very small amount.
Golden Beets.
These are helpful for mineral balancing, but only a little is needed – about 1 thin slice of a medium-sized golden beet twice a week. Avoid red beets.
Green Beans, also called string beans.
This is an excellent vegetable to speed up mineral balancing. Have green beans every day with your other vegetables. If possible, buy them loose and not in a plastic bag. The bagged ones seem to be affected by the plastic in the bag.
Cut them into about 1-inch pieces or 2 centimeter pieces. This is about right so they will cook at the same rate as the other vegetables. When cooked properly, they should be soft, not crunchy.
Green onions or scallions.
These are excellent food for mineral balancing. Have some daily.
Leeks.
Have some every day, as these are excellent food for mineral balancing. Eat the whole leek – both leaves and stem.
Leeks often contain some dirt where the stem becomes the leaf. This is unavoidable and you may have to wash this part when you cut a section of it to eat.
Onions.
Onions contain a number of chemical compounds for mineral balancing. Please eat them all, if you can find them. We suggest eating a little of three or more types of onions with each meal.
Make sure the onions is cooked until soft. Small chunks cook well in 3 minutes or a little less in a pressure cooker or about half an hour or less in a steamer.
Rutabaga.
Slice rutabaga thin so it will cook through. When cooked correctly, it is sweet and delicious.
When rutabaga is not thoroughly cooked, it has a somewhat unpleasant taste so you will know to cook it more or slice it thinner. It is very helpful to eat some every day if you can find it in your area.
Winter Squashes.
As explained above, these are not needed and cause the body to be too cold, so we recommend them less often and in small quantity mainly to add variety to the diet.
Other vegetables do not contain as much of the chemicals needed or they are too cooling for the body. Eat them only occasionally or not at all.
Shopping.
Shop for vegetables at least once or twice a week. When there is a choice, buy smaller sized vegetables. These are more warming for the body.
Vegetables are usually better if they are bought loose, rather than in sealed plastic bags.
Storage.
When you get vegetables home, rinse them off in plain water and then put them into clean bags of the type one uses when buying loose vegetables at the supermarket. Do not close the bags completely, because the vegetables need a little air.
Store vegetables in the bottom of the refrigerator except onions. These can be left on the kitchen counter, preferably in a covered bowl.
Note for Vegetarians (which we do not recommend): If you don’t eat meat, then you need to eat a few more green vegetables to obtain iron.
PROTEIN FOODS
Whenever you eat meat, poultry, sardines and goat cheese or goat yogurt, put some sea salt on them. It will assist digestion and balance these foods.
The protein food for daily use is:
Turn on the stove and stir them continuously for just about one minute. They will darken a little. Then put them in the coffee grinder and make sesame paste. The advantage of homemade sesame paste is it is fresh. Check the expiration date if you buy tahini to obtain a fairly fresh product.
Some health authorities suggest eating organ meats because they are rich in some nutrients. This may include some of the Weston Price advocates, and others such as the Paleo Diet advocates however parasites such as liver flukes and others are quite common. Some are killed by cooking, but others are harder to kill.
Having said that, if you are absolutely certain in getting the finest and pastured fed organ meat and pork that are not vaccinated you may have some pork and organ meats. I have yet found such farmer in and around my state.
GRAINS
Blue corn tortilla chips or blue corn dippers are the best grain food for mineral balancing.
Eat about two to three medium-sized bags per week or 6 to 10 medium size chips per meal.
Other grains are okay once or twice a week.
AVOID all wheat and spelt products and all refined grains.
Also avoid all raw grain products such as granola, muesli and trail mix. Also, avoid blue corn chips made with coconut oil. The oil is slightly toxic.
FATS AND OILS
For Slow Oxidizers.
Do not add extra fat to your daily diet. There should be enough fat and oils in the daily diet.
Foods that contain fat that are excellent for slow oxidizers are:
For Fast Oxidizers.
Add 1 or ideally 2 tablespoons of extra fat per meal.
Acceptable fats and oils are butter, cream, lamb fat, olive oil and a little of other vegetable oils.
AVOID coconut oil and avocado oil. These are fruits and cool off the body and make it too cold.
Note: You can skip blue corn chips for now if you find them too addictive.
OTHER FOODS
Nutritional Yeast
All adults need 1 teaspoon daily of nutritional yeast. This is not the same as brewer’s yeast.
Children need less depending upon their size. The easiest way to eat it is to sprinkle it on your vegetables or other food.
Recommended brands of nutritional yeast are KAL, Frontier Natural Foods, NOW, Thompson, Blue Bonnet, Anthony’s, Lewis Labs, Whole Foods and Bob’s Red Mill.
Natural Sea Salt.
This is an excellent product and required on the diet. The recommended brand at this time is Hawaiian Bamboo Jade sea salt. It is sold via the internet. You can buy it here.
You can also buy REAL SEA SALT from REDMOND.
Fruit and Sweets
Avoid all fruit, all sweets, all chemicalized food, and all sugars, honey and maple syrup, they are very cooling. Also avoid most processed food.
Vinegar Foods
We are adding as occasional foods and, at times, as daily foods, a small amount of sauerkraut. We like Bubbie’s brand the best if you can find it.
A vinegar food that is already on the diet is to have several black kalmata olives per week that are packaged in red wine vinegar.
Beverages
Drinking Water.
The best types of water to drink are natural spring water or carbon-only or sand-filtered only tap water if it is safe to drink in your area. Sparkling water (with bubbles) is okay.
Avoid distilled water, de-ionized water, and reverse osmosis water, as these contain very few minerals. Do not add minerals to water because it tends to unbalance the water.
Avoid alkaline waters. These are any waters with a pH above about 8.8. These waters will make you feel better for a while. However, they unbalance the body.
Carrot Juice.
This is a good source of minerals and other nutrients. Adults may have 10-12 ounces of carrot juice daily. As an alternative, you may have 1 or 2 ounces of fresh wheat grass juice up to twice per week.
Very important: drinking carrot or wheat grass juice is like eating a meal. Do not mix it with water. Drink water only up until about 10 minutes before drinking the carrot or wheat grass juice or longer. After drinking the carrot or wheat grass juice, wait an hour before drinking a lot of water.
Bone Broth.
This is a good source of minerals. However, the only type that is acceptable at this time is beef bone broth. The others may be contaminated with lead.
Other Juices.
Do not have more juice than the above, because juices are raw food and very cooling foods. Avoid ALL fruit juice. smoothies, which is even more cooling to the body.
Tea and Coffee.
One cup of regular coffee and one cup of herbal tea daily is okay, but not required. Good teas are chamomile, hibiscus or lemon grass.
AVOID Green Tea.
It is too stimulating and interferes with the nutritional mineral balancing program.
AVOID soda pop, alcohol, kombucha tea, other juices, alcohol and other beverages.
Whenever you eat meat, poultry, sardines and goat cheese or goat yogurt, put some sea salt on them. It will assist digestion and balance these foods.
The protein food for daily use is:
- Dark Meat Chicken (Thighs or Legs) Eat three or four 4-5 ounce portions weekly. Natural or free-range chicken is generally best. Exception – if you buy Poulet Rouge from Joyce Farms, North Carolina, USA – a very high quality chicken, you can eat the breast meat as well. This heirloom chicken is highly recommended. Some stores sell it or it can be bought online.
- Turkey (up to two times per week)
- Eggs (poached, soft boiled, sunny side up or scrambled, but only if they are eaten when mushy, not hard.) (only up to 6 per week for women and only up to 8 per week for men) Never eat hard-boiled eggs or eggs that are hard such as in quiche, cake, pastries or other dishes. These are very difficult to digest.
- Sardines ( 3 to 4 cans weekly)
- Lamb (up to twice or three times per week) (red meat is up to 3x/weekly - you can either have goat, beef, or wild game)
- Goat (only once a week)
- Wild game (once a week)
- Heirloom, grass-fed or organic beef. All adults and children can have a few ounces, cooked rare, two times per week. Regular beef is just an occasional food.
- Goat yogurt, kefir or soft goat cheese (only up to 4 ounces daily). Other dairy products are all foods for occasional use only.
- Toasted or roasted almond butter (Preferably organically grown. Eat two tablespoons daily)
- Roasted tahini (or roasted sesame butter) or hummus made with roasted tahini. Hummus is a little harder on the digestion. Have 2 tablespoons daily of tahini or four tablespoons of hummus daily. Children over the age of about 6 need some, as well.
Turn on the stove and stir them continuously for just about one minute. They will darken a little. Then put them in the coffee grinder and make sesame paste. The advantage of homemade sesame paste is it is fresh. Check the expiration date if you buy tahini to obtain a fairly fresh product.
- AVOID organ meats, all pig products and processed meats. These are more toxic and not needed. (see note below)
- Beans such as black beans, pinto beans, kidney beans and others are occasional foods only, like once or twice a week.
- Lentils are an occasional food and should not be eaten more than once a week.
Some health authorities suggest eating organ meats because they are rich in some nutrients. This may include some of the Weston Price advocates, and others such as the Paleo Diet advocates however parasites such as liver flukes and others are quite common. Some are killed by cooking, but others are harder to kill.
Having said that, if you are absolutely certain in getting the finest and pastured fed organ meat and pork that are not vaccinated you may have some pork and organ meats. I have yet found such farmer in and around my state.
GRAINS
Blue corn tortilla chips or blue corn dippers are the best grain food for mineral balancing.
Eat about two to three medium-sized bags per week or 6 to 10 medium size chips per meal.
Other grains are okay once or twice a week.
AVOID all wheat and spelt products and all refined grains.
Also avoid all raw grain products such as granola, muesli and trail mix. Also, avoid blue corn chips made with coconut oil. The oil is slightly toxic.
FATS AND OILS
For Slow Oxidizers.
Do not add extra fat to your daily diet. There should be enough fat and oils in the daily diet.
Foods that contain fat that are excellent for slow oxidizers are:
- lamb
- goat
- sardines
- eggs,
- dark meat chicken
- turkey
- beef
- some blue corn chips
- almond butter
- tahini and
- some organic ground beef.
For Fast Oxidizers.
Add 1 or ideally 2 tablespoons of extra fat per meal.
Acceptable fats and oils are butter, cream, lamb fat, olive oil and a little of other vegetable oils.
AVOID coconut oil and avocado oil. These are fruits and cool off the body and make it too cold.
Note: You can skip blue corn chips for now if you find them too addictive.
OTHER FOODS
Nutritional Yeast
All adults need 1 teaspoon daily of nutritional yeast. This is not the same as brewer’s yeast.
Children need less depending upon their size. The easiest way to eat it is to sprinkle it on your vegetables or other food.
Recommended brands of nutritional yeast are KAL, Frontier Natural Foods, NOW, Thompson, Blue Bonnet, Anthony’s, Lewis Labs, Whole Foods and Bob’s Red Mill.
Natural Sea Salt.
This is an excellent product and required on the diet. The recommended brand at this time is Hawaiian Bamboo Jade sea salt. It is sold via the internet. You can buy it here.
You can also buy REAL SEA SALT from REDMOND.
Fruit and Sweets
Avoid all fruit, all sweets, all chemicalized food, and all sugars, honey and maple syrup, they are very cooling. Also avoid most processed food.
Vinegar Foods
We are adding as occasional foods and, at times, as daily foods, a small amount of sauerkraut. We like Bubbie’s brand the best if you can find it.
A vinegar food that is already on the diet is to have several black kalmata olives per week that are packaged in red wine vinegar.
Beverages
Drinking Water.
The best types of water to drink are natural spring water or carbon-only or sand-filtered only tap water if it is safe to drink in your area. Sparkling water (with bubbles) is okay.
Avoid distilled water, de-ionized water, and reverse osmosis water, as these contain very few minerals. Do not add minerals to water because it tends to unbalance the water.
Avoid alkaline waters. These are any waters with a pH above about 8.8. These waters will make you feel better for a while. However, they unbalance the body.
Carrot Juice.
This is a good source of minerals and other nutrients. Adults may have 10-12 ounces of carrot juice daily. As an alternative, you may have 1 or 2 ounces of fresh wheat grass juice up to twice per week.
Very important: drinking carrot or wheat grass juice is like eating a meal. Do not mix it with water. Drink water only up until about 10 minutes before drinking the carrot or wheat grass juice or longer. After drinking the carrot or wheat grass juice, wait an hour before drinking a lot of water.
Bone Broth.
This is a good source of minerals. However, the only type that is acceptable at this time is beef bone broth. The others may be contaminated with lead.
Other Juices.
Do not have more juice than the above, because juices are raw food and very cooling foods. Avoid ALL fruit juice. smoothies, which is even more cooling to the body.
Tea and Coffee.
One cup of regular coffee and one cup of herbal tea daily is okay, but not required. Good teas are chamomile, hibiscus or lemon grass.
AVOID Green Tea.
It is too stimulating and interferes with the nutritional mineral balancing program.
AVOID soda pop, alcohol, kombucha tea, other juices, alcohol and other beverages.
DAILY FOOD FOR BABIES AND CHILDREN
It is very important to feed children and toddlers the same diet as for adults. Do not give children fruit, cereal, grains, juices, soft drinks or junk foods!!!!
Cream.
Fresh heavy cream is an excellent fat, especially for children, who usually love it and will eat vegetables if you put some cream on them.
Cream is best unpasteurized. However, it is okay if you can only buy pasteurized cream. Organic cream is usually better than standard cream.
Food for Babies.
If a nursing mother is following a nutritional mineral balancing program, with supplements, their babies should do very well on mainly breast milk until age 3 or even a little longer if they desire it.
All babies also benefit from ¼ to ½ of a runny egg yolk from an egg that is soft-boiled for 3 minutes starting around the age of 6 to 8 months.
Occasionally, a baby will need a few well-cooked vegetables and perhaps a little shredded meat after the age of 1 year.
If a nursing mother is not following a complete nutritional mineral balancing program, her baby will need supplemental food, usually starting at 6 to 9 months of age.
If a baby cannot get breast milk or perhaps goat milk, use home-made formula. For the recipe, read Baby Formula You Make At Home.
Avoid all commercial baby formula. For details, read The Baby Manual.
It is very important to feed children and toddlers the same diet as for adults. Do not give children fruit, cereal, grains, juices, soft drinks or junk foods!!!!
Cream.
Fresh heavy cream is an excellent fat, especially for children, who usually love it and will eat vegetables if you put some cream on them.
Cream is best unpasteurized. However, it is okay if you can only buy pasteurized cream. Organic cream is usually better than standard cream.
Food for Babies.
If a nursing mother is following a nutritional mineral balancing program, with supplements, their babies should do very well on mainly breast milk until age 3 or even a little longer if they desire it.
All babies also benefit from ¼ to ½ of a runny egg yolk from an egg that is soft-boiled for 3 minutes starting around the age of 6 to 8 months.
Occasionally, a baby will need a few well-cooked vegetables and perhaps a little shredded meat after the age of 1 year.
If a nursing mother is not following a complete nutritional mineral balancing program, her baby will need supplemental food, usually starting at 6 to 9 months of age.
If a baby cannot get breast milk or perhaps goat milk, use home-made formula. For the recipe, read Baby Formula You Make At Home.
Avoid all commercial baby formula. For details, read The Baby Manual.
III. Other Topics
COOKING
April 2019 - New recommendation: Do not drink the water in which you cook beef or chicken. It contains a toxin. Using tap water to cook these meats is fine.
Reasons for Cooking Food:
- Proper cooking does not damage food very much. However, it greatly increases the availability of the minerals in food by breaking down tough vegetable and other fibers. The latter is far more important.
- Cooking kills harmful bacteria and other germs.
- Cooking adds warming energy to food.
- Cooking concentrates vegetables, allowing one to eat more of the them.
- Cooking makes some foods much easier to digest
The best methods of cooking for this healing method are pressure-cooking, steaming and braising.
Less desirable methods of cooking are are stir-frying or sautéing, frying, broiling, crock pots, grilling, baking, and roasting.
Crock pots or slow cookers tend to overcook the food. The other less desirable methods produce AGES, which are toxic chemicals that build up in the body. Roasting, broiling, barbequing, stir-frying and sautéing are okay once in a while, but that is all!
Do not cook often with oil, as this tends to produce toxic chemicals. Do not bake vegetables in olive oil or other vegetable oils. This generates toxic chemicals. Avoid microwave ovens.
Pressure-Cooking.
This is best for vegetables and lamb, but not for other meats. Advantages of pressure-cooking vegetables are:
- It increases the warming quality of the vegetables.
- Cooking is very fast, which helps retain nutrients and is convenient.
- Food tastes good, cleanup is easy, and it does not require fat or oil.
How to Pressure Cook Vegetables.
Rinse off vegetables. Then cut them either into:
- Bite-sized chunks (onions, carrots, broccolini, cauliflower flowers, cabbage, Brussels sprouts, leeks and shallots)
- Thin slices (daikon, rutabaga, cauliflower stems, celery, golden beets, and ginger)
Use a timer to avoid overcooking food in a pressure cooker.
When properly cooked, vegetables should retain their color, but be soft. If they turn grayish and look raggedy, they are overcooked. Pressure-cooking grains takes longer.
Some foods are too delicate to be pressure-cooked, including ground beef, chicken, and fish. These will be overcooked if a pressure cooker is used and this reduces their nutritional value.
EATING HABITS
Eat slowly, chew thoroughly, sit down when eating, and eat in a relaxed, quiet environment.
Ideally, rest a few minutes before your meals, and rest at least 10 minutes after each meal.
Avoid eating while driving, when upset, or in noisy places.
ORDER OF EATING FOODS
1. Drink water up to 5 to 10 minutes before eating meals.
2. Protein.
Begin most meals with some protein. It is the most difficult type of food to digest. The stomach needs more time to work with it.
3. Cooked Vegetables.
Wait a minute or so after eating protein. Then eat cooked vegetables.
4. Blue Corn Chips or Other Starch.
Wait a minute or so after eating cooked vegetables and finish the meal with about 6-10 medium-sized blue corn chips.
If you cannot get blue corn tortilla chips, you may have yellow corn chips or a small portion of another grain or starch.
Proportions.
70% of each meal by volume (not calories) should be cooked vegetables.
About 15% of so should be protein food.
Fast oxidizers need one or two tablespoons of fat in addition to that which is in their food. Slow oxidizers should not need additional fat.
Food Combining.
The basis for each meal is cooked vegetables.
With this, have preferably one protein food and one type of grain food.
For example, do not mix meat, eggs and cheese at one meal, as these are proteins.
Also, do not mix rice and corn tortillas at the same meal, as these are both starches. At this time (October 2020) we suggest avoiding all rice products at this time due to its high content of arsenic.
Fermented Foods.
Some fermented foods are excellent on the nutritional mineral program.
They are a little:
- sauerkraut
- miso
- yogurt
- kefir
- raw cheese
Too much is not helpful and many fermented foods contain aldehyde toxins and other poisons.
Most fermented foods interfere with mineral balancing because they are all cooling foods. This is because they are raw and the fermenting bacteria make them more cooling. Many of them also contain Aldehydes, an important class of liver toxins.
Please avoid common fermented foods such as kimchi, kombucha tea and others.
When to Add Sea Salt.
We suggest cooking food before adding salt. After cooking, add some sea salt to taste.
Seasonings and Dressings.
Refrain from putting a lot of dressings, sauces, relishes, sweeteners or spices on your food. A little is fine to flavor the food. Too much has a cooling effect, is toxic, and will upset digestion.
Toppings. These are not needed. However, simple, tasty toppings are almond butter, a little pesto sauce, a little hummus, or some grated cheese.
For children, cream is delicious mixed with cooked vegetables.
If you want something fancier, you can make Chinese-tasting vegetables such as chow Mein or Thai-tasting vegetables with a little peanut sauce or curry, which you can find here in the book, Nine Servings of Vegetables.
Another set of toppings are Indian-tasting vegetables with a little mokni, vindaloo, sag or other herbal sauces as toppings. These are sold in health food stores or better yet, you can make your own.
Number of Meals.
Eat at least three meals daily.
Do not skip meals. It is difficult to obtain enough nutrients eating three meals daily. It is even less possible if you skip meals.
If you are not very hungry, eat by the clock, if needed. Do not wait until you are hungry, as some health authorities suggest. If you are not hungry, still try to eat at least three meals daily.
Food Rotation.
Rotate your vegetables among the preferred vegetables listed earlier in this article. Also, rotate your proteins.
Also, rotate the brands of spring water you drink.
And rotate the brands of blue corn chips.
We also recommend rotating the brands of sea salt.
Rotating your food gives you more nutrients.
Leftovers and Freezing Food.
Freshly cooked food is best for mineral balancing. You may have one day of leftovers.
Do not prepare several days worth of food at one time. Freezing cooked food reduces its benefit.
Also, iIf your meat comes frozen, keep it frozen until you are ready to eat it. Do not refreeze meat.
Soups and Purees.
Thick soups or purees are excellent ways to incorporate lots of vegetables into your diet. Do not eat watery soups because the water will dilute the stomach acid and interfere with digestion.
Snacks.
Ideally, do not snack, as it is hard on digestion. It would be better to have another small meal instead of snacking.
If you must have a snack, it can be a few blue corn chips, leftover vegetables and protein, a little almond butter, hummus, a few sardines or a piece of chicken.
Or you can have a EPIC BAR Sriracha Food Bar, only half. You can buy it HERE
Eating Out. The rules are:
- Eat in restaurants that serve fresh cooked vegetables and fresh meats. Chinese, Thai and East Indian restaurants often serve the most cooked vegetables. Mexican restaurants are not as good.
- Ask the waiter to take away the bread.
- Ask for triple portions of cooked vegetables and ask for the preferred vegetables (see the VEGETABLE section of this article above).
- Avoid fast food restaurants and some chain restaurants because the food quality is very poor.
Slow Oxidizer Diet
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