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Healthful Hints -U to Z- The following is a list of foods that I feel can help to build and maintain a healthy body.
Yes: Vegetables: steamed or raw, red skin potatoes, basmati rice, unbleached w/wheat flour, corn bread, rye bread, rice bran syrup or polishings, molasses, maple syrup, honey. Oranges, grapefruit and whole fruit 1 hour away from meals. Goat's milk or nut milk*, goat whey, goat cheese, goat meat, deep sea fish with scales and fins, sardines (pat off oil), cod's roe (canned from Denmark), chicken, turkey (white meat only, no skin) beef (medium or well done), lamb (no fat) calves liver, eggs (free range), black olives, cayenne pepper, lentils, dried fruits (unsulphured) sprouts (fresh), plain (goat's) yogurt (put in your own additions), lemonade with fresh lemons (1 oz. juice to 9 oz. water), salad dressing (fresh) or homemade mayonnaise, Pure spring water, coffee substitutes, herb tea, tofu, tempeh, rye vita, melba toast, rice cakes.
* Nut Milk: Soak 1 cup almonds for 20 hours. Drain. Soak for 5 more hours. Blend with 3‑4 cups of water. Strain if desired.
The following foods should be avoided.
No: White potatoes, white rice, commercial breads with preservatives and additives, margarine, cow's milk, cheese; coloured, processed and not aged, lard, shortening, commercial oils (homogenized and pasteurized), ice cream, iceberg lettuce (hard to digest) orange or grapefruit juice, shell fish, skin fish (tuna, herring, mackerel), tea, coffee, cocoa, tap water, well water, deionized water, ketchup, mustard, horseradish, salt, spices, pepper, nutmeg, paprika, alcohol, carbonated drinks, cakes, preserves, candies, cookies, sugars, preserved or packaged goods; jams, jellies, marmalade, custards, puffed or packaged cereals, processed or flaked cereals, white refined macaroni, spaghetti noodles, crackers, fried foods, smoked, salted foods, rare beef, pork, ham, bacon, wieners, cold cuts, sausage, roasted or salted seeds/nuts, peanuts, peanut butter, french fries, potato chips.
Alfalfa, almonds, apples, apricots, artichokes, asparagus, bamboo shoots, bananas, broccoli, buckwheat, cabbage (red and green), cantaloupe, carrots, cauliflower, celery, cherries, chestnuts, chicory, coconut, collards, cucumber, dates, eggplant, figs, most fruit juices, garlic, ginger, grapefruit, green vegetable juice, kohlrabi, leeks, lemons, lettuce (all but iceberg), limes, loganberry, mangoes, millet, milk, miso, nectarines, okra, olives, onions, oranges, papaya, parsley, parsnip, peaches, pears, peas, peppers, pineapples, potatoes, pumpkins, raisins, squash, tamari, tomatoes, turnips, vegetable broth, watercress. Veal, most fish, organ meats, most cheeses, liver, chicken, most muscle meats, eggs, most grains, brown rice, lentils, english muffins. It is important to note that up to 32% of available calcium is destroyed when food is heated above 150 degrees Fahrenheit (boiling point is 212 degrees). Consequently, pasteurized milk is a limited source of calcium, as are canned foods, which are processed using excessively high heat. One of the broths containing the highest amount of calcium, especially for growing children, is made from barley and green kale. Cereals and grains are also excellent calcium sources. Foods containing a large amount of calcium are: Agar, almonds, avocados, barley, beet greens, beans, blackstrap molasses, bran, broccoli, brown rice, brussels sprouts, buckwheat, butter (raw), cabbage, carrots, cauliflower, celery, cheeses* (hard and cottage, raw), chia seeds, coconut, cornmeal (yellow), cottage cheese, cream (raw), dandelion greens, dulse*, egg yolk, fish, gelatin, greens*, Irish moss*, kelp*, kohlrabi, lemons, lentils, meat next to bone, milk* (goat and cow, raw), millet, oats, onions, parsnips, prunes, rice polishings, rye, sesame seeds*, soy milk, veal joint jelly or broth, watercress, wheat (whole)
*Denotes highest source.
Asparagus, bananas, beans (dried lima beans), beans (green), beans (wax), beef, beets, bread (whole wheat), broccoli, cantaloupe, carrots, cauliflower, cheese, chicken, eggs, endive, kale, lettuce (leaf), liver, mushrooms, oranges, parsley, peas (green), salmon, spinach, swiss chard, tomatoes, veal chops, watermelon, wheat germ.
Agar, artichokes, asparagus, bass, beans (butter, French, kidney, snap), blueberries, brussels sprouts, carrots, chervil, chives, coconut, cucumber, eggplant, fish, fish roe, garlic, goat cottage cheese, goat's milk (whey), green peppers, haddock, halibut, kale, leaf lettuce, loganberries, mustard greens, oats (steel cut), okra, onions (green and dried), potatoes (sweet, Irish), quail, rutabaga, seaweed, salmon, sole, spinach, squash (summer), strawberries, Swiss chard, tofu, tomatoes (ripe), trout, turnips, turnip greens, watercress, watermelon.
All foods are relatively poor sources of iron; even the highest iron‑carrying foods have a low supply. Remember that boiling and soaking destroy iron, causing a loss of up to 46% unless the cooking water is also used as food. Iron foods should be cooked only lightly, preferably steamed; raw foods and juices are better. Only unsulphured dried fruits should be used. Agar, almonds, apricots, beet greens, blackberries, black cherries*, blackstrap molasses, butternuts, cashew nuts, dandelion greens, dried fruits*, dulse*, eggs, fennel, goat milk, greens*, Irish moss, kale, kelp*, lentils (dried), lima beans (dried), millet, mung beans (dried) mustard greens, parsley, peaches (dried) peas (dried) pinto beans (dried) prunes (dried), pumpkin/squash seeds, raisins, red beans (dried), red peppers (hot), rice bran polishings*, rye, sesame seeds (whole), soybeans (dried), spinach, sprouted seeds/beans, sunflower seeds, swiss chard, wheat bran and germ, white beans (dried).
* denotes highest source
Magnesium is highest in certain nuts and whole grains. Unpolished rice has eleven times the magnesium content of polished rice; rice polishings are an even more concentrated source. Wheat germ is another high‑magnesium food. Other food sources of magnesium are listed below. Always include yellow cornmeal. Apples (fresh and dried), apricots (dried), avocados, bananas (dried), beans (dried white, fresh lima, garbanzo, snap), beet tops (greens), cabbage, cashews, coconuts, comfrey leaves, corn (yellow sweet), cornmeal (yellow), dulse, endive, fish, grapes, green pepper, goat's milk, hickory nuts, honey, lentils, mint, oats, okra, onion tops, parsley, peas (dried), peaches (white fleshed and dried), pears (dried) pecans, prunes, rice, wild or brown, rye (whole) sorrel, soybeans (dried), soy milk, spinach, sunflower seeds, Swiss chard, turbot, tofu, turnip greens, veal joint broth, watercress, whole wheat. Almonds, apples, apricots, beans (young, green), blackberries, black‑eyed peas, blueberries, celery, chestnuts, egg yolks (raw), leaf lettuce, marjoram, mint, oats (steel cut) olives (sundried), parsley, pineapple, rye meal, watercress, wintergreen. Almonds, barley, beans (broad, lima, white), bone marrow, cabbage, carrots, cashew nuts, cod's roe, corn, dairy products, egg yolk, fish, fish roe, haddock, halibut, kelp, lentils (dried), millet, oats, olives, pecans, pumpkin seeds, rice (unpolished), rice bran, rye, sardines, sesame seeds, sole, trout, turbot, veal joint broth.
Sun‑dried black olives and potato peeling broth are two of the best sources of potassium. Dulse, kelp and Irish moss are also high. Other good potassium foods are listed below. Remember that excessive heat destroys potassium as does food processing. Almonds, anise seeds, apples, apple cider vinegar, apple peelings, apricots (dried), bananas, beans (dried red, pinto, white, mung, string), beets (red, yellow), beet greens, black cherries, blueberries, broccoli, brussels sprouts, carrots, cashews, cheese, cucumbers, currants, dulse, egg whites (beaten), escarole, fish, goat milk, grapes, Jerusalem artichokes, kale, kelp, leaf lettuce, lentils, lima beans (dried), olives, parsley, parsnips, pears (dried), pecans, potato peeling broth (see below), raisins, rice bran, rice polishings, sage tea, sesame seeds (whole), soy milk, soybeans (dried), spinach, sunflower seeds, swiss chard, tomatoes (red, yellow), turnips, watercress, wheat bran, wheat germ. 1/2 cup carrot tops 2 cups celery tops 2 cups beet tops 2 qts. distilled water 3 cups celery stalk Add a carrot & onion to flavour 1/2 teasp. seasoning (if desired) 2 cups red skinned potato peeling ‑1/2 inch thick.
Chop all ingredients. Place in water and bring to boil slowly. Simmer approx. 20 minutes. Use the broth after straining. Note: This is a high potassium broth and is one of the best broths for taking care of extreme acids in the body, especially rheumatic and arthritic acids. Taking 2 cups per day for one month, between meals is tolerated by the average person along with their regular diet. It helps rid the body of wastes that have settled in various parts of the body and assists in neutralizing the acids that attack joints.
Oats and barley head the list of silicon foods. More concentrated supplemental sources are rice polishings, rice bran syrup, kelp, oat straw tea and alfalfa tablets. These and other good food sources are listed below. It is important to note that all refined starches and carbohydrates (i.e., white flour, white sugar, white rice) are nearly devoid of silicon because the outer skins and hulls, which contain silicon, have been removed in the refining process. Nuts, seeds, grains and cereals have a generous supply of silicon in their outer coverings.
Alfalfa (broth and tea), apples, apricots, asparagus, bananas, barley, beans, beets and beet greens, cabbage (red, common, savoy), carrots, cauliflower, celery, cherries, corn, cucumbers, dandelion greens, grains, greens (mustard, turnip, etc.) kelp, kohlrabi, lettuce (leaf), marjoram, millet, nectarines, oats, onions, parsnips, plums, raisins, pumpkin, rice (brown and wild), rice bran and syrup, rice polishings, spinach, sprouted seeds, strawberries, sunflower seeds, sweet potatoes, tomatoes, turnips, watermelon, wheat bran, wheat germ, whole wheat.
Veal joint broth and powdered whey are highly concentrated sources of sodium. Apples, apricots (dried), asparagus, barley, beets and greens, cabbage (red), carrots, celery, cheeses, chickpeas (dried), coconut, collard greens, dandelion greens, dulse, egg yolks, fish, goat's milk, kale, kelp, lentils, milk (raw), mustard greens, okra, olives (black), parsley, peas (dried), prunes, raisins, sesame seeds, spinach, strawberries, sunflower seeds, swiss chard, turnips.
The highest sources are kale, cabbage, cauliflower, brussels sprouts and watercress.
Asparagus, avocados, black currants, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, chestnuts, chives, corn, cranberry, cucumbers, artichokes, Jerusalem artichokes, kale, kohlrabi, leeks, lettuce, lima beans, marjoram, mustard greens, oats, okra, onions (dry), parsnips, peas (fresh), potatoes, red currants, savoy cabbage, snap beans, soybeans (dried), spinach, swiss chard, thyme, tomatoes, turnips (white), turnip greens
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Copyright© 2002-2004 DIEX,
LLC. All Rights Reserved. WE MAKE NO MEDICAL CLAIMS
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