Every living thing that exists does so only because

That applies to EVERYTHING that walks, creeps, wriggles or flies on our planet and probably beyond. As soon as just one of the above criteria fails particular to a species, that organism will cease to exist. Applying the above tenets to mankind we see that planet Earth easily provides us with all 5 criteria, the food source being particularly abundant. However there is an even greater abundance of 'presumed to be food' items that should never be eaten by mankind and therein lies our major challenge. Just because another species chooses xyz to be it's food, this has no bearing whatsoever on whether it should be a food item for man.

The bacteria that live on the ocean floor next to volcanic vent's in very deep water whose temperature is over 400° also exist by these 5 criteria but the specifications of theirs are nowhere near those of ours. Obviously we cannot live beside them just as these bacteria could never live on the earth's surface next to us. We exploit this principle in many and varied ways, for example some farmers manipulate their soil pH to ensure that the soil ecology is unsuitable to pests that would normally attack the planted crop.

Maintaining a temperature range. While man in a healthy state has a body temperature of 37°C, any deviation from this by even half a degree results in us not feeling very well. Deviating by 2° and we become extremely unwell and debilitated to a major degree. We note of course that our climatic temperature varies a great deal more than that and within reason it affects us hardly at all. Just imagine you walk from heat wave conditions outside at 40° into an air-conditioned room at 25°, your body temp varies hardly at all though your skin temperature may vary a mere 2° momentarily. The body compensates that quickly from cooling mode when outside to warming mode in the room. Spend a couple of hours inside and then go outside again, first thing you will notice is that perspiration immediately appears as the body pulls out all the stops to revert back into cooling mode.

Incredible as it sounds, a tree maintains a set temperature in similar fashion. On a 35° day the inner part of ripe nectarines still attached to the tree will be 27°, any that fall to the ground quickly reach 35° and above, their dark red colour absorbs heat. If this feature didn't exist, very hot days would cook the fruit on the tree and ruin it. Watermelons too are noted for remaining cool on hot days while still attached to the vine.

Unless some malady overcomes us, our body maintains our temperature at 37° with seemingly no effort, much like an air-conditioned room which maintains a set temperature no matter what the outside temperature is. As the temperature differential increases more energy and resources are called upon to hold the predetermined temperature. This holds just as true for our bodies as for that room.

So how does our body do this? We do not have an inbuilt mechanical thermostat nor is there a little man inside us switching fans on and off. It is all done with minerals. The main warming mineral is phosphorus as anyone would remember from early chemistry classes, phosphorus when exposed to air or water becomes hot and eventually bursts into flame. The main cooling mineral is calcium and if the body is going to be able to maintain a set stable temperature it must have access to these two minerals. Normally they are carried in the blood supply to be instantly available where needed. The next source is from one's intestinal tract, if supply is still inadequate then it will rob them from other parts of the body for if it is unable to maintain your temperature within 6° you will die. Perspiring, cooling by evaporation, is the final option in cooling endeavors, not the first.

Moisture levels of course are easier to understand but again the body manages this with the use of minerals to a far greater degree than most would imagine. The minerals (electrolytes) concerned this time are potassium and sodium. Potassium enables us to retain moisture, without it we could not and death would soon follow. Sodium regulates how much moisture we should retain. Without this automatic feature the alternative might be manually adjusting our moisture level by constantly carrying water bottles and a dehydrator everywhere we go. While on 'auto' our body increases it's sodium levels (gleaned from our food) during dry times which inhibits our skin from allowing moisture to escape via perspiration. This is why desert dwelling nomads value salt so highly. In the tropics where it rains copiously and often, we need little sodium, it matters not how much we perspire for we are taking in moisture all the time from the air, through the skin and via what is eaten from the lush vegetation of the tropics. All life forms use these electrolytes to manage their moisture levels, particularly trees whose roots have ready access to minerals in the soil and are able to make major changes to their own makeup (including that of their fruit) almost overnight should the need arise. Man's only regular access to minerals is from what we eat and it is vitally important that we eat fresh fruit and/or vegetables that have been growing in our local area for the plants that grew your meal have already adjusted the mineral balance according to the current climatic conditions. Of course none of this gets considered in the $ hungry world where the majority will buy whatever is cheapest no matter where it comes from, how long it has been in a cool room or how unsuitable it is.

Acidity and alkalinity is measured by pH and while internally our bodies overall, seem to tolerate a wide variation there are certain crucial areas where minimal variation results in death. The pH of our blood is 7.35, higher than 7.45 or lower than 7.25 and we risk death. Rain water pH used to be 7 long ago but in 2015 it is 5.5 and falling thanks to high acidic CO2 levels in the atmosphere, bottled water the same but some brands can be as high as 6.0. The body continually makes blood (at the rate of 2 million red cells every second) so it has to raise the pH of our moisture intake, it does this mostly by utilising calcium and/or magnesium, if they aren’t available out of your last meal it will take them from your bones. It must adjust this pH level or you die.

The main minerals concerned here are again Phosphorous and Calcium, the former to increase acidity, the latter with Magnesium to increase alkalinity. Quite obviously, calcium will be robbed from elsewhere most of the time and one's bones will be the main target, the elderly are notorious for having degenerated bone structure, little wonder after a lifetime of calcium plundering.

If all this balancing and adjusting within our body seems a bit fanciful then consider this from http://nutritionalbalancing.org/center/htma/science/articles/

At every moment, trillions of biochemicals and cells interact and change simultaneously. It is impossible to conceive how one might fully understand the immeasurable reverberating loops of cells and chemical interactions. Cells are made up of atoms. There are 100,000,000,000,000 (100 trillion) atoms in an ordinary human cell. By a remarkable numerical coincidence, the number of cells in the human body is about the same as the number of atoms in a cell.

If these inconceivably huge numbers of reactions are constantly in play, what is their purpose if not to take care of our essentials for life? We can but wonder how many reactions are involved in just keeping us at a constant temperature.

Now ask yourself, are you making things easy for your body to do these running adjustments or are you in total disregard of self care and making it downright difficult? This is what nutrition should be about and while it sounds difficult to learn, it only seems that way because, not only are books of explanation difficult to find but one would need to unlearn all the misinformation that has been gathered on 'conventional nutrition'. It would be best to encourage instinctive selection, look at a variety of locally grown fruit and eat whatever takes your fancy. Don't get drawn into that abominable fallacy fostered by 'master chefs' that your meal should be colourful as a rainbow, that is digestive insanity and just not true for so many reasons. Make a meal of the one item selected, for your next meals you may find that you select other items. Providing the same fare for the whole family is not wise either as each family member might have different requirements, offer the widest choice possible on the dinner table. Don't impose your selection on children, their ability to select is far better than yours, most likely better for you to eat what they select. Graphic illustration yesterday in a supermarket, mum offering a sample cherry to her infant, infant couldn't spit it out quick enough, mum obviously couldn't understand,  the cherries were terrible, picked very immature by the bright green stalks, couldn't help but be sour.

The conventional theory on nutrition is pathetic rubbish for the most part. Anyone wishing to make some headway into utilising a meaningful nutritional system really has to change their mindset first or they’ll get nowhere. It is futile to think that once 'someone' establishes by averaging over 1000s of people that our body needs x amount of protein, y amount of carbs, z amount omega 3 etc etc then a dietitians job is to sort out which and how much of the different food categories will yield up that result over a 7 day period and project it for every week of the year. Just  so  not  true. On cold days we need some protein but not on hot days when we need calcium, some sodium in harsh dry times but hardly any during wet weather. It's a bit like driving a car to a schedule drawn up after surveying 1000 drivers where it was found that on average the drivers applied the brakes every 10 minutes and accelerated every 3 minutes. Therefore all drivers should drive to that pattern, not necessarily in unison and without considering the prevailing road conditions or where they might be !!!.

A crucial determinant of the suitability of a food is it's phosphorous to calcium ratio and is it appropriate to prevailing climatic conditions?

Phosphate to Calcium ratios fruit would have according to soil temperature where the tree was growing.

Courtesy Barry Slogrove.

Showing approximate ratios needed in our food according to the prevailing temperature.

Soil Temperature



Fahrenheit

Centigrade

Phosphorous (P)

Calcium (Ca)

100 to 105

35 to 40

1 P

4 Ca

85 to 90

25 to 30

1 P

3 Ca

70 to 75

20 to 25

1 P

1 to 2 Ca

50 to 65

10 to 20

1P to 1.5P

1 Ca

Surprise 200 or so cooler days

5 to 10

3 P to 20P

1 Ca

40 to 50

5 to 10

2 P to 4P

1 Ca

25 to 40

0 to – 5

4 P to 6P

1 Ca

15 to 25

-5 to –10

6P to 10P

1 Ca

Below 15

-10 to –20

10P to 20P

1 Ca

Foods with the above phosphate to calcium ratios are ideal for mankind living in the listed temperature range

Which is why it is best to eat locally grown produce and not so smart to eat produce from far away, especially the other side of the equator where the seasons are opposite.

The biggest disruption to this delicate ratio is the eating of meat, beef being the worst offender with a massive ratio of 27 parts phosphate to 1 part of calcium. Many meat eaters will blindly gnaw through a steak on the hottest of days, absolute madness, imagine what goes on inside as the body fights to turn down the internally generated heat. It can only do it by sucking up huge amounts of calcium from everywhere it can be found. On blazing hot days the fare should be watermelon, watermelon and more watermelon which is loaded with calcium, magnesium and virtually no Phosphorous. The meat is hugely acidic too so it disrupts the body's overall pH and simultaneously that also needs correcting.

Furthermore, nothing creates deficiencies faster than excesses. We are designed to have all our resident mineral make up in certain proportions, no good having your magnesium equal to copper, you’d be dead from copper poisoning. So when you are comfortable thinking you’re doing the right thing by taking say iron supplements, how do you know you need iron? Maybe you already have enough, maybe there is something else lacking which prevents you using the iron you already have. Taking supplements could put you in excess, now a whole host of other minerals are seemingly deficient because you have upset the balance. You can get some idea of where you are at by getting a hair analysis, this will tell you where you were at over the past 4 months. We change and our needs change according to the season, even day by day so even that can only guide you, not govern you.


An illustration of how we can be correctly mineral balanced under the guidance of fruit trees. In fact there is no other way but it needs to be quality locally grown fruit – almost never to be found in supermarkets.

Yesterday the fruit ripening on the tree had a sodium to potassium ratio of 1 to 20 having had no rain for months. Now it rained over night and for perhaps a couple of days. In checking the sodium to potassium ratio you will find it has increased dramatically, even as high as 1 to 300 or 400 in the case of bananas. Now if you send those bananas to a dry climate, anyone there who eats them will become sodium deficient and will perspire body moisture rapidly. Alternatively, taking dates grown in desert conditions and eating them in a tropical environment will result in excess sodium.

(The sodium of sodium chloride, common salt, is very different to the exchangeable sodium in fruits grown naturally. The use of common salt in most instances, leads to potassium deficiencies.)

As an example of how important it is to keep the right electrolyte balance pertaining to brain cells is that it has a decided affect on one's psychological space. When in balance one will have one's head in the clouds and at the same time feet on the ground (psychologically in balance). Whereas when the sodium is in excess one will have one's feet on the ground, but realistically dull. A deficiency of sodium will leave one with one's head in the clouds, floating and spacey, idealistic and irrational at times.

It could not be more obvious for so many reasons that one would be best off eating fruit grown naturally in one's own environment, better still growing them oneself so, unlike commercial fruit, they can be harvested at the time of optimum nutritional content.

Briefly on the Essentials of Life as it pertains to bugs, germs, bacteria etc that cause us grief and disease. Again, they have those 5 criteria with their own limits that have to be met for them to exist. Bugs that invade us have the last 4 criteria ready made by our internals in their normal state but their food source is almost always our uneliminated waste. The great debate is whether these bugs are actually doing us a favour by gobbling up our waste and may in fact be good for our health if it weren't for the fact that they can't keep up with most people's daily addition to the stockpile so they over populate and there's the problem. Anyone who embarks on a serious detox program that includes fasting and colonics will eventually reach a sufficiently internally clean state where upon these bugs will not find a food supply and therefore not be able to proliferate within that body, then he/she will no longer will be impacted by their presence. Even the most basic infections of minor cuts, will be a thing of the past.

All the above works for the author but it is especially great to see it happen to others, this from a fruitarian e-friend in the Netherlands -

The permaculture course was nice, though the teacher and most of the people of course had some different views on what to grow etc. Also there was a participant that followed a mainly fruit diet, which was nice, so now we were 'weird' together, although the others were all open-minded and nice people. And guess what? We were the only ones that didn't get sick during the course! Hahah.

Q.E.D.

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