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Nutrition May 2012

The present approach to nutrition could best be described as scientific nonsense. It is a case of the blind leading the blind into more and more confusion. Without the knowing of the subjects below one will forever remain unqualified to speak on mankind’s natural nutritional requirements. Most theories on this subject are iffy science and are nothing more than mere speculation.

  • One needs to have an integrated knowledge of mankind's niche in the natural environment and how his senses would function in a natural state.
  • A comprehensive knowledge of how on a day to day basis, the soil and plants are controlled by atmospheric and soil temperatures and moisture. What organic compounds they produce out of the raw substances of earth, air and water while utilising the available sunlight.
  • The knowledge of the relationship between temperature, minerals and colours and when, what, and how plants produce various nutrients only at specific times.
  • What to eat to bring correspondence between the prevailing climatic conditions and the body's requirements and in disregarding this requirement is the cause of aging and all diseases.
  • Unless one can advise on how to eat only one particular food at any given time and have one's nutritional requirements totally provided for with no deficiencies or excesses one obviously has a limited knowledge of mankind's diet. The author proved to one of the worlds leading medical authorities that it was possible and after doing so for three years the health of the author's cardio-respiratory rate exceeded any Olympic Champion in 1968. A pulse that returned to 30 beats and a breathing rate of twice a minute, within minutes, after 20 minutes of ladder climbing

Nature’s organic produce (fruit, nuts & berries) come packaged individually as a complete product (nothing lacking - no extras required) for consumption by a creature evolved/created to consume it. All that creature's nutritional needs are provided for in the consumption of one food only. Mankind, just like all the other animals does not need to consume more than one food at a time to meet it's total nutritional requirements for the day. Eating more than one food at a time places an unnecessary, sometimes insurmountable burden on the digestion system.

The only reason mankind or any other animal would need to select even one other type of food, whether within the same day or a month hence, would be as a result of changes in the atmospheric temperature and humidity.

Anyone who considers otherwise, neither knows mankind’s anatomical design and the physiological functioning of the body's constitution, nor realises how mankind is perfectly created/evolved with systems to select that one food.

STUDY SECTION ON INSTINCTS FOR DETAILED EXPLANATION

Essentially nutrition is about altering the character (the balance of the various minerals) of the life streams in the body, namely blood and lymph. Eating only one food (raw) at a time can achieve this requirement efficiently when one has re-established the natural ability to do so. Until then there are still worthwhile benefits for anyone adopting this principle for some meals until one is ready to wholeheartedly adopt this way of sustenance. Eating needs to provide the types and balance of all the essential nutrients appropriate for the body to increase or decrease it’s temperature and it's moisture requirements relative to the prevailing climatic conditions and in so doing, when coupled with physical activity maximise the potential for a healthy body. However, just as importantly, they need to be foods whose resulting wastes can be efficiently disposed of through the body's appropriate organs.

Nature’s creations are always perfectly endowed with all the essential senses to locate and select the appropriate food to meet their needs infallibly at any given time. (This applies to insects, bacteria and viruses as well as animals - think about it!) In utilising those senses the organism maintains correspondence between itself and the prevailing environmental conditions from day to day. Mankind of all living creatures is the best endowed with sensory organs in the finding and selection of it's dietary requirements.

Quoted from Page 76 of "MAN THE UNKNOWN" by DR ALEXIS CARREL NOBEL PRIZE WINNER considered by many world authorities to have been the greatest Biologist and Anthropologist of the 20th century.
"An organ builds itself by techniques very foreign to the human mind. It is not made of extraneous material, like a house. Neither is it a cellular construction, a mere assemblage of cells. It is, of course, composed of cells, as a house is of bricks. But it is born of a cell, as if the house originated from one brick, a magic brick that would set about manufacturing other bricks. Those bricks, without waiting for the architect’s drawings or the coming of the bricklayers, would assemble themselves and form the walls. They would also metamorphose into windowpanes, roof-slates, coal for heating, and water for the kitchen and bathroom. An organ develops by means such as attributed to fairies in the tales told to children in bygone times. It is engendered by cells which, to all appearances, have the knowledge of the future edifice, and synthesise from the substances contained in the blood plasma the building materials and even the workers."

BRIEF SUMMARY

The body's cells are not created from earthly materials in the blood. The first cell and all the rest of the organic structure of the body is built utilising the four atmospheric gases in the blood plasma. Minerals, the earthly matter give it character and make the blueprint visible.

Many of the world’s greatest authorities on mankind assert that our bodies are definitely not created from food nor sustained by what we eat. What one eats has to adjust the character of the blood stream and lymph to be able to carry out certain vital functions in the body and in the stimulation or slowing of the cardio-respiratory rate.

When the body cannot dispose of the inorganic mineral wastes from what is eaten, these wastes cause aging and decrepitude. Rudolph Steiner was 100% correct when he stated "mineralisation of the body results in aging and death." These same organic wastes become the breeding ground for all viral and bacterial diseases. Mankind’s body has great difficulty in disposing of protein wastes from consumed animal products as this is outside it's design function. Nature always recycles organic wastes, especially nitrogen wastes in the form of undigested proteins by utilising one life form or another to break them down so they are reusable.

Anyone who eats any animal proteins are laying themselves open to bacterial and viral diseases.

More than anything, the body needs volumes of quality air infused into the blood stream by the lungs and as stated before, the food one consumes is merely to condition the humours, blood and lymph. Most of us could survive 30 days without food, 3 days without water but only 3 minutes without air.

Sir Jonathan Hutchinson one of the greatest lung specialists expressed it very succinctly when he stated "one's lung capacity (and its efficiency) determines one's vital capacity."

The body is almost completely composed of atmospheric gases namely oxygen, hydrogen, nitrogen and carbon. The oxygen and hydrogen mainly as water, they also in combination with carbon, nitrogen and a molecule of sulphate or phosphate form the amino acids. The latter two, sulphate and phosphate are used in minute quantities in the formation of the amino acids.

SENSES

It is also obvious that mankind in a natural state would have depended solely on the four bodily Instinctive senses programmed into it at inception giving it the infallible ability to choose precisely what nature intended it to eat at any given time. The senses irrespective whether they came about by creation or evolution would have provided the perfect and only means in guiding mankind in the selection of what to consume. These foods would have been, pleasant to smell, to sight, to touch and to taste. No different to all animals who are guided by their instinctive senses to meet their needs. Mankind in utilising it's senses to select it's food would have also ensured it's body had the essential mineral balance and liquid to be in tune/harmony with the environment at any given time.

Obviously by utilising one's senses to select one's food one would not need to have any knowledge on nutrition, one could forget about vitamins, minerals, carbohydrates, fats, proteins and all the other nonsense the so-called experts use to baffle one with their iffy science, nor would one have had the least need for any of the Insights the Author is presenting in this work.

Mankind’s sense of smell must have been the first of the senses to have attracted/directed it to the source of its natural food. We know that mankind originated from tropical valleys and wind would have carried the pleasant sweet aroma of ripening fruit, directing it to the source. No aroma is more pleasant to smell than fresh ripe fruit after it has fallen off the tree and even before it falls in the case of many varieties. Sun/tree ripened fruit after falling on the ground can be smelt for miles down wind when one's sense of smell is functioning at full potential.

Different types of fruits, nuts and berries ripen at different times and the various colours always appropriate for consuming when they are "Pleasant to Sight". The colour chosen instinctively, when one’s senses have their natural potential, would be appropriate to achieve the desired affect on the body viz. To heat or cool the body and at the same time provide the correct quantities and balance of electrolytes to provide the appropriate quantity of moisture in the fruits for the body's liquid needs. Viewed in this light, we also know that the green, yellow, orange, red, purple/black and brown fruits would have attracted attention at different times. Greens would have attracted one during sustained heat periods in summer whereas browns would have done so during sustained cold times in winter.

(Study the section on Instincts for detailed explanation)

ANIONS

The negatively charged acid minerals, Phosphate and Sulphate, I like to call them sun elements as they DO NOT REQUIRE HEAT IN THE SOILTO MAKE THEM AVAILABLE to plants. As winter comes on and the soil temperatures drop they are still available and taken up by the plant, increasing their phosphate to calcium ratio, helping it to stay alive and warm. The different groups of animals eating from those plants benefit from these minerals in the same way.

CATIONS

The positively charged alkaline minerals: Calcium and Magnesium, THESE REQUIRE HEAT IN THE SOIL TO BECOME READILY AVAILABLE TO PLANTS. As the temperature of the soil drops they are less and less available to plants. In summer these elements become more and more available as the soil temperature continues to rise. Simply put they keep the plant cool, they have the same effect on mankind when it eats the fruit high in these two elements/ minerals.

POTASSIUM AND SODIUM

These two minerals are also cations and positively charged alkaline minerals. The main function of potassium is to ensure/govern the volume of water in plants. Sodium governs the retention of the moisture. These two minerals have other functions as well but it is not necessary to expand on that here. Too little sodium would result in a plant transpiring too rapidly, wilting and dying in very dry conditions. These two minerals serve the same purpose in animals (animals have perspiration instead of transpiration.)

More on the effects of these two electrolytes in the following item 7 on irrigated crops.

Most times in the following, the word ‘food’ should be taken to mean fruit, nuts and berries

TOPICS THAT FOLLOW:

1. TEMPERATURE, MINERALS AND COLOR
2. CHART ON TEMPERATURE MINERALS AND COLORS
3. WHICH COLOR WOULD BE PLEASANT TO SIGHT.
4. WHY IT IS IMPORTANT TO EAT THE FOODS GROWN IN YOUR LOCALITY
5. WHY THE PROTEIN THEORY DOES NOT MAKE SENSE.
6. WHY IRRIGATED FOODS ARE ALWAYS IMBALANCED.
7. WHY SHOES DISTURB ONE'S SENSES IN SELECTING WHAT TO EAT.

1. TEMPERATURE, MINERALS AND COLOR

There is a definite harmonic link between these phenomena in nature.

Temperature and moisture both soil and atmospheric, determine the balance of the minerals in all organic substances which in turn determines the type of carbohydrates that develop in the food and the pigment/colour of the skin of food.

The pigment colour of edible crops grown under the ground are reversed to those above ground. It is not necessary to get into an explanation of this detail as one should never ever eat anything that originates from underground - our total needs are met by SUN RIPENED fruits only.

What follows is how the skin colours of different types of fruit, nuts and berries are indicators of the effect they can have on mankind’s body and hence the reason for them being eye-catching only at certain times and how these times are dependent on the soil and atmospheric temperatures. This all comes badly unstuck in most of today's agricultural practices because of the forced plant feeding using water-soluble chemicals plus artificial ripening and colouring of fruit before it arrives in the shops. Unfortunately most fruits are picked immature and the mineral balances in them have not reached their full effect/potential. But if they had, then the effect of fruit of the following colours would be:-

GREEN
Sustained cooling of body, examples: green melons, cucumbers etc.

The concentration of Cations calcium, potassium and sodium are higher than the concentration of Anions; phosphate and sulphate. In many cases a lot higher especially in the case of watermelons. The hotter the climate the higher the ratio.

YELLOW
Instant/limited cooling. Examples yellow oranges, lemons, papaya etc.

Cations and anions almost equal.

ORANGE
Balance with external temperature. Not hot or cold, naturally comfortable,

Examples, Oranges, papaya, mandarins, white sapotes, mangoes etc. The amount of Phosphate in the fruit will be approximately 50% to 80% higher than calcium. It just so happens that the balance of these two elements in orange coloured fruit is the same as in a new born child, 1 : 1.6 - (maybe 1:1.618, the Golden Formula)

RED
Instant/limited heat. Examples: strawberries, red plums, red grapes etc.

These fruits have a higher concentration of Anions than the concentration of Cations. The level of the Anions depending on how cold it gets and the duration of reduced temperatures. The amount of phosphate can be considerably higher when temperatures plummet significantly.

PURPLE BLACK
Instant and longer lasting heat. Some of the sugars in these fruits have additional qualities. They react slower and having a more lasting affect on the body. Also some of the proteins become more discernible in them. Examples, purple passion fruit, black plums, black figs. The ratios of Cations to Anions are the same or similar to the red fruits. The main difference being that the Anion nitrogen now becomes more measurable in purple fruit.

BROWN
Sustained heating. Always a higher concentrations of Anions than Cations.

The colder the climate the higher the concentration of phosphate, the longer the duration of heating. A very good example is the difference of concentration of these two minerals in the case of Pecans. In research, similar concentrations applied to Filbert (Hazel) nuts.

Temperature and duration being the determining factor.
Pecans grown in Texas or Southern Carolina had a P to Ca ratio of around 5 or 6 to 1.
Pecans grown in Southern Ontario in Canada had P to Ca ratio of 14 to 1

The colder the climate and the more enduring, the higher the phosphate to calcium ratio becomes. The higher this ratio becomes the colder climate the plants can survive in and in turn, so will those adapted to eat the nuts.

2. CHART ON TEMPERAURE MINERALS AND COLORS

ABBREVIATIONS P: Phosphate, Ca: Calcium
Showing approximate ratios

Soil Temperature Balance of main nutrients in ripe fruit  
Fahrenheit Centigrade Cations Anions Skin Colour
100 to 105 35 to 40 4 Ca 1 P Green
85 to 90 25 to 30 3 Ca 1 P Light green
70 to 75 20 to 25 1 to 2 Ca 1 P Yellow
50 to 65 10 to 20 1 Ca 1P to 1.5P Orange
Refer below 10 to 20 1 Ca 3 P to 20P Red
Refer below 10 to 20 1 Ca 3 P to 20P Black
40 to 50 5 to 10 1 Ca 2 P to 4P Brown
25 to 40 0 to – 5 1 Ca 4 P to 6P Brown
15 to 25 -5 to –10 1 Ca 6P to 10P Brown
Below 15 -10 to –20 1 Ca 10P to 20P Brown

THE ABOVE CALCIUM TO PHOSPHATE RATIOS ARE THE IDEAL BALANCES FOR MANKIND LIVING IN THE SAME 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.

RED coloured foods are influenced very much by atmospheric temperature dropping sharply. When this happens the parent plants have the ability to rapidly increase their phosphate to calcium ratio.

BLACK - (includes the skin colours purple and purple black.)

Be very careful when considering eating unknown fruits with these colours - they could be toxic. (There are toxic fruits in all the above colours but black has most of them.) The furry or fine hairs on the skin of fruits usually indicates one or another undesirable acid component. In the case of peaches with a furry skin it is prussic acid. Many varieties of figs have furry skins and fine hairs can be found on some varieties of strawberries and other types of berries. In the case of the peaches and figs, peel them before eating. In the case of the berries, if one's natural senses of sight and touch were working correctly, one would give them a wide berth if they had these fine hairs.

3. WHICH COLOR WOULD BE "PLEASANT TO SIGHT AND GOOD FOR FOOD".

THIS FINDING OF 55 YEARS AGO IS PROBABLY THE MOST IMPORTANT

How does the body respond to soil and atmospheric temperatures, the nerve ends in the feet and hands send messages to the hypothalamus gland. This gland alters the sensitivity of the eyes to colours giving one the ability to choose the appropriate colour of food, that will adjust the cardio-respiratory rate to bring correspondence between the bodies requirements and the prevailing atmospheric temperature and humidity.

HENCE THE SAYING THAT ONE SHOULD ONLY EAT “THAT WHICH IS PLEASANT TO SIGHT IS GOOD FOR FOOD”

WHEN THE SOIL IS COLD FOR ANY LENGTH OF TIME

Obviously in winter, then the message from the nerve ends in the feet via the hypothalamus gland will adjust the sensitivity of the eyes so that brown is the colour "Pleasant to Sight." Referring to 1 and 2 above you will see brown will bring on sustained warming. No other colour would have been chosen because the others would not have met one's needs. At this time, brown provides one with the necessary mineral balance and organic compounds to warm one. It is obvious that mixing different colour foods in one's diet does not make any sense at all. Why would one eat green foods in winter when they have a preponderance of alkaline minerals and end up making one even colder.

Some of the types of nuts growing in different climates:

  • In a highly tropical climate one would have coconuts
  • In a slightly less tropical climate there could be Brazil nuts
  • In a cool sub-tropical there could be macadamias and pecans nuts
  • In a Mediterranean climate with short wet winters and long dry summers there would be almonds, maybe hazel, pecans and even macadamia nuts. However, the last three would be questionable as they would probably need irrigating and we don’t want to get into that lark.
  • In cold to very cold temperate climates one would have pecans, walnuts and Filbert-Hazel nuts.
  • Pistachios and cashews are questionable.

Peanuts are not nuts and are best left for rodents.

THE EXCEPTION TO THIS WOULD BE ON A WARM DAY IN WINTER

This is a little more difficult to explain without going into a least some scientific detail.

As stated above, the neural receptors of the hands will ensure the eyes select a colour that is pleasant to sight when the atmospheric temperature increases suddenly, which would happen on a warm winter day. Two examples: In tropical climates it would be yellow, in sub-tropical orange skinned fruit. On a warm day in winter the neural receptors in the hands will send messages to their sensory control centre in the brain which will over-ride the messages the neural receptors in the feet are sending. The nerve ends in the hands are better developed and more sensitive than the nerve ends in the feet. Because feet have greater insulation than the hands. Also ground temperatures do not increase much from one or two weeks of warm days in winter.

In very cold climates it may be apples or pears or whatever else was growing in that environment that isn't brown. The colour depends on the actual temperature of the day. If really warm, a yellow apple may catch the eye. The further one is away from the Tropics, the darker colours will become more prominent.

  • In cool temperate climate again pears, apples etc.
  • In a Mediterranean climate mandarins, oranges, apples pears etc.
  • In cool to warm sub-tropical climates oranges, mandarins, papaya etc.
  • In the sub-tropics it would almost surely be orange coloured fruit and when eaten it would not generate anything like the internal heat as will nuts.
  • In a tropical climate papaya or one of the other yellow tropical fruits.

WHEN THE SOIL SURFACE AND ATMOSPHERIC TEMPERATURE ARE MORE OR LESS THE SAME

This happens in the colder zones usually only in summer, in the tropical zones any time of the year. When one is not aware of temperature, not feeling hot nor cold, then the colour most appealing to sight would be orange. Depending on the climatic zone they would be one of the following:

Apricots, peaches, nectarines, the yellow to russet coloured pears, apples, grapes, plums etc. In the warmer climates papaya, mangoes and most of the citrus etc. The colour would vary here from very cold climatic to very warm climatic zones.

WHEN THE SOIL TEMPERATURE IS WARM AND THERE IS A SUDDEN DROP IN AIR TEMPERATURES.

Then the neural receptors of the hands ensures the eyes select a colour that will provide instant heat (instant stimulation of the cardio-respiratory rate) . This would be fruits with red, purple and or purple black skins (they would be most pleasant to sight.)

WHEN THE SOIL IS WARM FOR ANY LENGTH OF TIME

When the soil is warm for any length of time, which would be only from mid to late summer, then the most appealing colour to sight would be green. As you can see in sections I and 2 above it is green fruits that have the concentrated source of alkaline minerals (cations) that would provide sustained cooling.

4. WHY IT IS IMPORTANT TO EAT THE FOODS GROWN IN ONE”S LOCALITY

It is very simple, because the mineral balances and the various organic compounds in the food are as a result of the climatic conditions prevailing at the time. In turn when consuming them one is tuned into those climatic conditions. Not hot, not cold, not thirsty, needing nothing, lacking nothing, nature having provided one with all one's necessary needs in eating those foods that were pleasant to all one's senses.

Example of why its important to eat foods from the environment one lives in

Yesterday the fruit ripening on the tree has 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 you send those bananas to a dry climate, anyone there who eats them will become sodium deficient and will transpire body moisture rapidly. In turn 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 occasions leads to potassium deficiencies.

The electrolyte balance in the brain cells have 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.

5. WHY THE PROTEIN THEORY DOES NOT MAKE SENSE.

When mankind lived on it's natural diet of fruit, nuts and berries the only time any appreciable quantity of protein in the foods available would have been in winter and early spring when nuts are available. The further away mankind moved from the Tropics the longer availability of nuts and the greater their stimulation on the cardio-respiratory rate. Some of the purple black fruits that ripen at other times of the year have minuscule quantities of protein, example the purple black passion fruit. There is no doubt animal products high in protein accelerate growth but at a very expensive cost, namely early maturity, early death, acute degenerative diseases and a dramatic increase of the potential to contagious diseases. It is not the protein per se that brings on the acceleration of growth. It is the very high level of phosphates and sulphates that are released into the blood stream from flesh foods that that over stimulate the heart rate resulting in the increase of blood flow via the liver, kidneys and other organs.

RED MEAT CAN BE CONSIDERED A DRUG BECAUSE LIKE STEROIDS IT ALSO INCREASES THE CARDIO-RESPIRATORY.

6. WHY IRRIGATED FOODS ARE ALWAYS IMBALANCED

When fruit or nut trees are grown naturally without irrigation there is a balance between the roots and the top of the tree. When the top of the tree begins to wilt, the roots will grow to meet the moisture needs of the top and at the same time the sodium rises from the soil and reduces transpiration. This process accelerates as the moisture available in the root zone diminishes. More detail on this will be provided under Ecology, Environment and Agriculture.

What we want to stress here is the effect of irrigation on the fruits you are going to eat. The two electrolytes, sodium and potassium, the former governs the retention of moisture, while the latter governs the volume both in the fruits and us in turn.

Under very dry conditions the sodium level increases dramatically. The higher level of sodium in the fruit the higher the fruit’s capacity to retain moisture. This sodium will be in a non toxic state and essential for the balance of the electrolytes in every cell of the body, because it is in a colloidal, chelated molecular state and assimilable. Any inorganic salt which means any salt not derived from plant material is inorganic and toxic.

When not irrigated the electrolytes in the trees and the fruit in turn are always in balance. Eating these fruits supplies the perfect electrolyte balance for every cell in the body and thus the efficient functioning of the kidneys, bladder and perspiration from the skin.

As soon as one irrigates the sodium immediately returns to the soil. Eating irrigated food would then imbalance the electrolytes of the cells of the body. The sodium will also return to the soil when it rains after a dry period, especially a drought. However, after rain there is higher atmospheric moisture so transpiration in plants reduces, we perspire less (it may feel like more but in dry conditions the greater amount we perspire quickly evaporates), consequently our body then does not need a high level of sodium.

7. WHY SHOES DISTURB ONE'S SENSES IN GUIDING ONE WHAT TO EAT.

Why shoes do this is obvious. Socks made from synthetic fibre can do an even worse job of confusing the nerve ends in the feet. By covering one's feet with shoes (Heating the nerve ends in the feet) one is sending a false message to the hypothalamus gland when the external temperature is cold selecting the wrong colour food (green instead of brown). Wear sandals or better still go bare feet whenever possible.

8. THE PRIME REASONS FOR EATING

The human physical body requires one to consume food for three primary reasons namely:

  a. The sustained supply of blood sugar from the consumption of the appropriate type of food, which is determined by the prevailing climate.

Hence the importance of eating food at the time nature produces them, and from one's local environment.
  b. To provide the appropriate balance of cation (alkaline) minerals to anion (acidic) elements mainly the ratio of calcium to phosphate to stimulate or slow the cardio-respiratory rate to bring various physiological states of the body into correspondence,with the prevailing environmental conditions namely temperature and moisture.To stimulate the cardio-respiratory rate when cold and slow it when hot.
  c. The appropriate balance of the electrolytes, the sodium to potassium ratio needed to adjust and supply the moisture requirements of the physiological state of the body appropriate tothe prevailing climatic conditions namely temperature and moisture.
  d. All the other requirements of the body are provided for as are all of the above when one consumes what is appropriate to do so in the prevailing climatic conditions.

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