There are lots of people searching for answers to the questions, "Why am I always tired? Why am I sick all the time? Why are my friends dying when they are not old? Why do I know so many people with arthritis, allergies, heart disease and cancer? What's wrong with our health care system? Why doesn't my Doctor tell me anything about nutrition and health when he knows so much about medication, sickness and disease? Is there a way for me to be healthy and really enjoy living?

Is there a simple answer to these questions? There most certainly is, as well as a practical solution, but it requires something of you...the acquisition of knowledge about health and its application in your life.

I see patients that want the "cure" yesterday and generally speaking they are the same ones that complain that "McDonalds is too slow"; "that there must be something that will cook faster than a microwave oven"; "I don't have time to listen to the why's, I just want you to fix me"; and "no, I don't want to do anything different, just do something to make me feel better".

On the other hand, there are patients that don't know why they are sick, but are willing to listen and eager to do anything that will improve the quality of their life. There are also Physicians who want the information needed to intelligently address questions of diet and nutrition and provide answers that improve the quality of patient care and help establish a fruitful long-term commitment to their health. To the latter two groups I dedicate this work.

This book contains vital information essential for optimum physical well being and vibrant mental health with natural healing methods and alternative medicines that have been used successfully for thousands of years.

This optimum health plan was revealed by God in His written word, the Bible, and its efficacy confirmed by modern Medical science, nutritional research and proven repeatedly in the applied clinical nutrition arena. These health principles, although not understood until recently, have been time-tested and repeatedly validated.

This book is not intended to be a treatise on religion, but rather is an attempt at exposing the health seeker to principles that have worked in the past, are in continued usage today, along with the "scientific" explanation as to how and why they work and how their application can dramatically influence sickness, disease, health and longevity.

The wonderful thing about this health plan is that you do not have to believe in God in order for it to work for you. It is universal, in that it works for humans...believers and non-believers!

All disease is self-limiting, except for genetic disorders. This statement from Rose's Immunology had a profound effect on changing my views about the role of traditional medicine in the treatment of disease. When I realized that the body has, built into it, the mechanism to heal itself from all disease, the treatment objective shifted from altering body function, by treating symptoms, to focusing on understanding and stimulating these natural "built-in" processes.

The first rule for Physicians is "first do no harm". That objective is very difficult, in some cases impossible, with today's powerful pharmaceuticals. The treatment of one symptom with medication produces another symptom requiring another medication inducing yet another powerful physiologic disturbance.

There are increasing concerns over the "abuse" and miss-use of prescription medication and a concomitant shift toward "natural" or "alternative" medicines. The Archives of Internal Medicine, Oct. 9,1995 reports that preventable prescription drug-related diseases and deaths cost us $77 billion a year. When used as they are intended and by competent Physicians they can and do help, but the way they are over used today is "inflicting damage" at the rate of 9 million dollars a minute!!! Approximately eight million people per year are hospitalized (28% of all admissions) for diseases induced by drugs that were supposed to improve their health. Even more alarming is the fact that adverse drug effects are responsible for 100,000 deaths a year - more than twice the number that die in car accidents.

Please, don't misunderstand me, if the body is in crisis, the treatment of choice should be prescription medication to affect symptoms and return normalcy as soon as possible, but at the same time every effort should be made and resource used to stimulate the body to "repair" or correct these aberrant processes as quickly and naturally as possible.

But be advised, every effort and substantial resources are employed by the drug companies and their strong arm component, the FDA, to prevent you from knowing the truth about Gods "natural health remedies" and methods while keeping you addicted to the self serving monetary interests of our current "sickcare" delivery system".

The unhealthy relationship between physicians and drug manufacturers is illuminated in the recent editorial "The addition to drug companies", published in Biological Psychiatry. "The overall influence of the [healthcare] industry is to emphasize drug treatment at the expense of other modalities: psychotherapy, social approaches, nutritional, herbal, and natural remedies...It focuses attention on disorders that are treatable by drugs, and may promote over-diagnosis. It reinforces the practice of dealing with disease by treatment of symptoms, and diverts interest from prevention."

The desire for less medication and "more things natural" is a commendable goal, but racing, as consumers and doctors are, toward that end, without knowledge and understanding is much less fruitful. The following chapters fill the application and understanding gap between what we have recently discovered and what was already known and practiced for thousands of years as practical instructions for divine health from God.

Enjoyment of wonderful health is more than taking herbs instead of medication and it requires some degree of life-style shift that should include prayer, meditation and exercise. Every attempt has been made to offer the information on nutrition, exercise, prayer and meditation as "scientifically" as possible and referenced, where appropriate, for critical review and viability.

The fingerprint of God will be revealed in what we call biological life, as seen and reviewed scientifically, and is offered for your perusal, amazement, application and benefit. It is my belief that the information, presented in this book, will answer the questions: Can we really live to be over 100 and be healthy? Does the body cure cancer? Can arthritis and allergies be prevented and cured naturally? Is exercise really necessary? What can be done to slow down or reverse the aging process? Which is best, high-protein or high-carbohydrate intake? Why is a low-fat diet not healthy? Who should I really believe about diet and nutrition when there are so many experts? Does prayer really work...can it be scientifically proven?

The last chapter is dedicated to providing information that will enable you to know, without a doubt, that there is a God that "created everything that was made and without Him was not anything made." You can also know who He is and how much He loves us.

God never intended for us not to know Him and when you realize the truth, you will know, with absolute certainty His existence, power, majesty and presence.

I believe that we were created by God, (the argument against evolution will be presented later) and it only seems logical that His love for us would cause Him to give us access to all the information we need to be healthy physically, mentally as well as spiritually. This He did and it is revealed in amazing detail in His written word...the Bible!

I did not grow up believing these things and it certainly was not presented this way in school. College really was a thrilling, wonderful and yet exhausting experience; learning about science, biochemistry, physiology, physics, astronomy, evolution and it all seemed so right and true, when unchallenged. I had to pass the tests based on course material and the information was presented, absorbed and regurgitated at such a rapid pace that there was no time to question or challenge...much less think about the truth of it all.

Later on, as I began to realize how little we actually knew about the human body, sickness, disease and health, it became apparent that something other than consensus Medical thought was needed to explain such mysteries as spontaneous remission or as I later learned to view them...miracles or divine intervention.

Even the realization that medicine did not heal anything, but only removed the external influence on cells that allowed the body to heal itself, was an awesome revelation. It wasn't that I didn't get exposed to cellular death and regeneration, intracellular biochemical needs, and tissue turnover times, it's just that as the we started learning about the treatment of conditions the "band-aid" or treatment of signs and symptoms approach became the stuff required to learn in order to pass tests. Treating the cause of the problem was not the focus, neither was it of great concern whether or not all of the essentials for cellular health were present.

Considerable time elapsed and years of perplexing, agonizing, tedious study and practice took place, with occasional joyful revelation, before I really appreciated just how "wonderfully" we were created. And how well or healthy we can stay when we have all of the essential bio-chemicals needed to sustain healthy tissues and how marvelous we feel when our mind and body works together with our spirit and His Spirit, producing "abundant life."

It is not that difficult to eat, act and live the way God intended and reap the benefits of his good health promise, but as "soulish" as we are, "why" becomes the main issue not "what do you want me to do, Lord". I share with you here my acquired knowledge, my realizations and experiences, first hand, with Him, His word, His Son and His creation...Man.

I am so grateful, as a scientist, Physician and seeker of good health, that He didn't hide the cure for cancer, arthritis, depression and the myriad of other "afflictions" suffered by humans in the belly of some arctic fish or deep in the uncharted regions of the Amazon jungle. His dietary principles and "mysteries" of divine health were recorded for all of us who will take the time to read His instructions and commandments to His people.

Since I have spent over 25 years studying the scriptures and referenced material for personal growth as well as for professional application, the time saving, almost "fast-food" version is offered for your edification, health, well being, and encouragement, but I ask you to verify what I present for yourself.

First of all, let's look at what God tells us, and then examine His instructions in light of what modern science has learned about His dietary principles. Consider this, If God didn't tell His people what to eat and what not to eat then how did they acquire the knowledge of medical science and nutrition 4000 years ago. It appears, and I believe it is true, that as far as the application of sound nutritional information goes, the Israelites of old, were well ahead of us.

The United States of America has the most abundant food supply, is one of the most medicated and highest cost health care delivery systems in the world, yet it is listed as one of the most unhealthy nations in the world, according to the World Health Organization. We are worse off than most underdeveloped nations. We eat our fill and then some. Fast food is on every corner and our grocery store shelves are stocked full. Hamburgers, French fries cokes, beer, potato chips, and candy are our staples. Nothing fresh, nothing healthy, just processed flour, canned goods, added sugar, salt, artificial this and chemical that.

The Food and Drug Administration isn't much help, they keep approving things that are harmful as food additives and medication. The Government is too busy pretending to do "things in our best interest" with Federal agencies that still push "the basic food groups" and allow consumption of other questionable consumables, at the direction of and depending upon the lobbying effort of the interest group. Additionally, there is also a suggested consensus effort to forbid credible information from being linked to products at the point of purchase, by the FDA, making it more difficult to make informed and educated choices about dietary supplements.

There must be an explanation...some reason for the way we eat, feel, think and act! I believe there is! Almost all of our eating habits, health ideals and most every other activity is taught to us by Lord TV, as instructed by Father Industry. But, you can know the truth and, with minimal effort, learn how to change your physical and mental condition, without harmful side-effects, lose weight, get increased energy, live longer and enjoy life as God intended.

Why should I believe God and what is written in the Bible by His servants? That is a very logical and reasonable question. As a scientist, one of the first "eye-openers" was Gods instruction to circumcise babies on the eight day. Medical science has confirmed, that on the eight day prothrombin and Vitamin K are at their highest life-time levels and they are the primary ingredients needed for fast blood clotting. How did they know thousands of years ago when the most "scientifically advanced" Medical professionals have just recently discovered that fact? His book is full of things to marvel over!

In Genesis 6:3 (King James) we find , And the Lord said, "My Spirit shall not strive with man forever, for he is indeed flesh: yet his days shall be one hundred and twenty years." I believe that God is actually telling us that He re-programmed, after the flood, into our Genome, its DNA and over 100,000 genes, the time clock mechanism for cellular death and replicative senescence. Senescence is the genetically controlled series and sequence of events that occur within the cell from the beginning of metabolic activity, cell life, to the point where it is no longer capable of metabolic function, cellular death.

This scenario is explained quite well by molecular biologists, although the nature of the internal clock that tells dividing cells when they have reached their replicative limits is not understood. The internal mechanisms of cellular destruction for cells that do not divide is quite well understood, as are the inherent mechanisms of maintenance and repair. Disease begins with the death or dying of a portion of cells and when the number of cells that are no longer able to metabolize reaches critical proportions, physical death follows.

I do not believe that God is saying that everyone will live to be a hundred and twenty. But, rather is saying that he built into us the mechanisms that enable us to do so.

The oldest known, recent unimpeachable age, human was Jeanne Louise Calment from Arles, France, who lived 122 years and 6 months and although blind and nearly deaf was mentally alert. There are only 50 or so persons in the world, at any given time, pushing the maximum age envelope of over 110.

If we are supposed to live to be 120 years old what is the problem? It is obviously rare when we hear of a person that exceeds 100 years of age and I'm sure you agree that the actual life span is certainly much shorter than what God promised.

We assume, based upon growing human embryonic fibroblasts cell cultures, that the maximum cellular replications/divisions that can occur is about 50 to 60. This has been extrapolated and interpreted by Dr. Leonard Hayflick, a scientist at the University of California and author of the book, How and why we Age, to equal approximately 115-120 years of human life. Coincidence?

Other researchers confirm that the maximum life span of humans appears to be "some how" set at approximately 120 years or as viewed scientifically, life is limited by the number of times our cells can reproduce or continue to maintain cellular integrity and regenerative viability.

William R. Clark, Professor Emeritus of Immunology at UCLA opines that the maximum span of humans is 122 years. He also points out that both skeletal and muscle mass decrease, significantly, after the age of fifty, we become "wizened and gray", the brain decreases in size, approximately 10%, the immune system shows a gradual decrease in T-cell responses with increased autoimmunity problems and increased cancer susceptibility, our organ physiology and function diminish with a gradual decrease in metabolic rate observed after the age of 30.

Why then, do we die early and not enjoy quality health during our later years?

Are there factors that we are not considering, things that we should be doing and perhaps things we shouldn't be doing that accounts for a 30-50% decrease in longevity? I, and other scientists, believe there are!

And our first consideration should be His dietary principles. What to eat and what not to eat. The second consideration, which may be as significant as the first, is our gluttonous diet and its impact on health, degenerative disease and "premature death". The third consideration is the negative influence that pharmaceuticals have when used to treat preventable and unnecessary sickness and disease caused only from eating too much and incorrectly. And then treating the symptoms or side effects of the medication with more medication, producing even greater health concerns..

Lower animal, primate and human studies are overwhelmingly convincing that unrestricted and unrestrained feeding patterns similar to those of "average America" result in increased cardiovascular disease, increased degenerative disease, decreased resistance to cancer, and early death. Whereas, calorie restricted diets results in the prevention of or decreased tumor incidence, increased immune response, decreased cardiovascular disease, decreased total body fat and significantly increased life span.

In every biblical reference to gluttony, it is associated with drinking or alcoholism, stubbornness or rebellion. Even Jesus was referred to as a glutton and winebibber, an obviously demeaning insult. Over indulgence in foods may be a more respectable term to use, but the end result is the same, obesity, lethargy, sickness and early death. Gluttony is, in my opinion, a form of idolatry. It is a rather accurate barometer from which "soulish" gratification can be measured as well as a predictor of its end result...early death and increased disease.

Obesity is the number one health problem in America. It is not a disease, but is singularly the most significant disease and death determinant. No socioeconomic, behavioral, cultural or environmental indices, predicts unnecessary fatalities as accurately as obesity.

No other health issue is avoided, swept under the table, disguised, misrepresented or pandered like obesity. It is not a genetic disorder and does not occur because "of my metabolism", It is the result of eating too much, period. There are no calories in water and no one gains weight from breathing air. And no one is to blame for being grossly over weight but the individual.

There certainly are problems associated with losing weight and physiologic weight loss issues to point fingers at, but the fat got there because more calories were consumed than used by the body and the excess was stored in genetically predetermined storage areas.

The scientific data is clear, eat less, live longer and be healthy, "pig out" and get sick, stay sick and die early.

If He promised us 120 healthy years, then He has to tell us how to do it. Furthermore, it has to be something that is possible for us to do. He did tell us how and it is reasonably easy to do, but without first knowing, exactly, what needs to be done and why, we try this and that, stumble, fail and our quest for the "holy grail" of optimum health continues.

There are just too many books written on this subject producing far too many "health Guru's" and media proclaimed "health experts". One expert says, "this is correct, do this" and the others declare, "do what I say, because, I'm right". No wonder we have a hard time searching the health food stores and libraries for the truth.

I am not going to say that I have the way, but rather reveal to you what God tells us to do, and not to do, and confirm His precepts with past and present research. His people didn't challenge His instructions or ask why, but I have for the sake of filling the ignorance void and, hopefully, eliminate some of the confusion in the health arena.

What good is it to live to be 120 years old if you are crippled with arthritis and your heart is so weak that you can't do anything. Much more exciting is the fact that He promised "If thou wilt gently hearken to the voice of the Lord thy God, and wilt do that which is right in His sight, and wilt give ear to His commandments and keep all His statutes, I will put none of these diseases upon thee, which I have brought upon the Egyptians: for I am the Lord that healeth thee." Exodus 15:26

With modern forensic Medicine techniques, we have examined the mummies of ancient Egypt and discovered that they were plagued with the same diseases as modern man...arthritis, arteriosclerosis, cancer and a host of other disease related deaths. It is my impression, that God is telling us, that if we listen to His voice, ( read His Word, the Bible), keep His commandments and obey His health and dietary statutes, no disease will affect us! Is this possible?

When God brought His children out of Egypt, He proved to them that He not only could heal them, but was also willing to fulfill His promises and covenants by healing everyone. He brought them forth also with silver and gold (spoils from the Egyptians): and there was not one feeble person among their tribes. Psalms 105:37

Disease was one of the curses that Adam brought on himself and mankind when sin entered into humanity and pertains to the law of sowing and reaping, Galatians 6:7-8, as well as making penalties for sin and rebellion. If there had been no sin there would be no curse and no sickness. The New Covenant provides for divine health (healing in Jesus) as well as prosperity (3 John 2), but the life-style principles and dietary rules given to His people, and us, are just as applicable today as they were then.

In other words, if you eat junk food all the time, no matter how "Spirit-filled" you are, your body will not be able to perform all the vital metabolic functions for which essential vitamins, minerals, amino acids and other co-factors (not found in junk food) are required. Your immune system will fail, just as is demonstrated in animal studies, and sickness and disease will follow.

The research is also clear that, if you over eat, then the intra cellular and extra cellular oxidative processes will damage, slow down, or stop the metabolic machinery, resulting in accelerated degeneration of tissue or pronounced regenerative deficits that are as "deadly" as malnutrition.

My definition of "junk food" is not limited to cookies, donuts, potato chips, hamburgers, fries and soda pop, but includes any thing that was forbidden by God to be consumed. And very importantly, almost any food can become a "junk" food if grossly over consumed

There will be enough "scientific evidence" presented, for you to understand why we should and should not consume certain foods and why we cannot over consume. It is not really the question of whether or not to break one of Gods Laws or statutes, but rather of exercising common sense...it is either good for your body or bad for your body and, therefore, you choose, "blessings or curses", sickness or health.

Disease free, pain free, good vision, vibrant physical and mental health throughout life. It doesn't get any better than that or does it? The icing on the cake is His Covenant promise of prosperity and eternal life, in His presence.

I believe, that with the aid of modern scientific data, which is voluminous, I can explain, with certainty, the why's and why not's of His dietary principles and how and they influence cellular mechanisms, producing vibrant health and increased longevity.

Every plant yielding seed, this includes herbs, vegetables, berries, certain fruits, seeds, whole grains (not processed or bleached seed germ). This is the mainstay of a healthy diet. It is a complex carbohydrate, low sodium, potassium and antioxidant rich diet that protects against high blood pressure, cancer, heart disease, arthritis and prevents accelerated degeneration. They are our source of healthy fiber, protein, vitamins, minerals, enzymes, and a special group of health promoting nutrients called phytochemicals. Almost every grain, legume, fruit and vegetable tested contains these powerful substances that are not destroyed by heat. The natural pharmacy of medicinal herbs falls into this group of God given plants.

Every tree with seed in its fruit, this includes certain fruits, nuts, olives, etc. which have high levels of monounsaturated fats, essential fatty acids and soluble fiber which lowers harmful cholesterol levels and helps the colon eliminate harmful substances that increase the risk of cancer. Tomatoes alone, contain over 10,000 different phytochemicals, two of which, P-coumeric acid and chlorogenic acid, have been shown to interfere with the chemical bonding that can create carcinogens, cancer causing chemicals. There most certainly are not enough pills made that can duplicate, mimic or even approach the phytochemical complexities or biochemical actions of God's natural pharmacy.

You shall have them as food. The King James version reads...shall be for meat. The Hebrew word for meat is the noun for food. This does not mean adding vegetables to meat as is done with a pot roast, but means that we were originally instructed to eat vegetables, fruits, nuts and grains for sustenance.

The health benefits of each of these foods will be discussed in depth in light of what molecular biology, genetics, medical and nutritional research reports and clinical experience has confirmed.

If the original diet given to Man was vegetarian, what happened? God put the first man, Adam, in a garden along side animals as companions, not for consumption. After the "great flood", meat, fowl and fish was added apparently as a curse. (Gen. 9:2 King James) "And the fear of you and the dread of you shall be on every beast of the earth, on every bird of the air, on all that move on the earth and on all the fish of the sea. They are given into your hand."

It is interesting to me that, prior to our being allowed to consume "flesh", our lifespan was reported to be 400-900 years. I believe that the main reason that He shortened the lifespan of Man was because at the time of the flood "the Lord saw that the wickedness of man was great in the earth, and that every intent of the thoughts of his heart was only evil continually, (Gen. 6:5 King James) because only one righteous man lived on the earth, Noah, the rest were wicked. In fact, God said that, "all flesh had corrupted their way on the earth and it was filled with violence." (Gen. 6:11 King James) He even said that, "he was sorry that he had made all living things." (Gen. 6:7 King James).

Apparently, God had to shorten the life span of man because the wicked were violent, came to power and destroyed or corrupted all of the good men except for Noah. If Noah had been destroyed, the seed of Christ would have disappeared along with Gods' promise of salvation to man.

"Every moving thing that lives shall be food for you; and as I give you the green vegetables and plants, I give you everything." (Gen. 9:3 AMP) Obviously, all animals then needed to be in fear of man because we can and do eat anything, but God later restricts certain foods in Leviticus and Deuteronomy, for health reasons, as I will explain later.

There certainly are benefits from eating "complete" protein found in flesh. It is possible, however, to get all the protein you need from nuts, fruits, grains, legumes and vegetables, but it is more difficult than eating a piece of fish, meat or poultry and requires a lot more knowledge, not to mention availability of products. The effort required to "eat better" will pay big dividends. Not only will you feel better rather quickly, but the long term benefits will be a topic of general amazement, appreciation and praise for years to come.

Researchers have long recognized that high dietary intakes of vegetables, nuts, grains, legumes and fruits appear to reduce the risk of a wide variety of diseases, including cancer, heart disease, diabetes and high blood pressure when compared with diets high in meats and animal fats.

A quote from Dr. William R. Clarks book, The Means to an End, the Biological Basis of Aging and Death, may help reinforce my contentions .."it is abundantly clear that all of the things touted in recent years by health experts for increasing the quality of life - a moderate diet, rich in fruits and vegetables; reasonable levels of exercise; avoidance of excessive chemical toxins, including those of cigarette smoke, alcohol and recreational drugs - will increase the quantity of human life...by adding years to the middle of our lives, when we are most productive and not just to the end of our lives, when we are often feeble and suffering." I include in his "excessive chemical toxins", avoidance of toxic prescription medication and the substitution of less harmful natural medicines, when medication is required.

The phytochemicals contained in these different food groups as well as their influence on disease will be discussed, in detail, in CHAPTER FOUR, The only vegetables I like are corn, potatoes and peas, CHAPTER FIVE, Peanuts aren't nuts, CHAPTER SIX, There's more fruit than apples, oranges and bananas., and CHAPTER SEVEN, I have never heard of a grain called millet.

God commands the Israelites in Leviticus 7:23 King James "you shall not eat any fat, of ox, or sheep, or goat." "moreover you shall not eat any blood in any of your dwellings, whether of bird or beast. Whoever eats any blood, that person shall be cut off from his people." (Gen. 7:26-27 King James) "It shall be a perpetual statute for your generations throughout all your dwellings, that you eat neither fat nor blood." (Leviticus 3:17)

We are going to look at fat from animals, in depth. Fat from animals is saturated and its consumption is the single most significant risk factor for heart disease that causes the death of 53% of people in large industrialized countries. It is also a significant risk factor in prostate cancer, which is now the most common tumor in non-smoking men, killing over 40,000 men annually and striking over 250,000 men a year with serious consequence.

The blood of slaughtered animals has long been known to influence laboratory animals that ingest it and chemically induce mental and emotional problems. The same hormones that are triggered in the fearful animal have the same effect on our hormone receptors producing the same emotional disturbances including fear and anxiety. The additional use of steroids and antibiotics in the meat and poultry industry is well known. Blood is also responsible for the transmission for many diseases.

Learning about what animals to eat or not to eat (clean or unclean, Biblically speaking), is important for optimum health and is not based upon a food rite that is faddish or fanciful, but has to do with the fact that certain animals carry diseases that are harmful to man or induce physiologic responses that directly or indirectly cause or predispose man to disease.

If God did not tell His people how to prevent diseases that are transmitted by animals, how did they acquire this information, thousands of years ago? Only in the latter part of the last century, and with the use of modern scientific equipment did we learn, with certainty, that the blood, fat and meat of animals was responsible for many poor health conditions, diseases, even plagues and the deficiencies of vitamins, minerals, proteins, essential fatty acids and other co-factors are responsible for almost all of the remaining disease states, including allergies, asthma, arthritis and cancer.

The list of "clean and unclean" animals is found in Deuteronomy 14. Any mammal that chews the cud and is cloven-hoofed is "clean" and edible. If they were one or the other they could not be eaten. God said we could eat the ox, goat, sheep, deer, gazelle, antelope, whether domesticated or wild. We could not eat camels, hares (rabbits), squirrels, swine (pigs or pig-like animals). He even commanded His people not to even touch them.

This adhered to commandment, in my opinion, was responsible for the great mistrust and despise of the Jewish people that helped fuel anti-Semitic feelings. When a devastating plague killed hundreds of thousands of Europeans, at the turn of the century, and the Jewish people were not affected, this was viewed as a plague caused by them. After it was finally identified as the pork transmitted deadly infection, trichinosis, it was too late to change the anti-Semitic tide that peaked with Hitler's Third Reich.

The larvae of Trichinella worms invade the skeletal muscles, mature into worms, mate, and release thousands of new larvae, commonly producing grave respiratory problems. There is still no known cure for this very common and dangerous disease that affects millions worldwide. Is it any wonder that God told His people not to even touch the swine?

I still marvel at the wisdom contained in His written word! Yet, the divinely inspired instructions to His people are still considered, by most, as coincidence or passed off as "that is the old law and Jesus did away with all that."

All birds were considered clean except for birds of prey...ravens, crows, vultures, owls, falcon, hawks including ostrich, seagulls, stork, heron and He added, after their kinds, meaning if it looks like them or acts like them, do not eat it. There is an obvious reason for excluding scavengers... they can pass on the same disease as the animal they consume.

Fish and other water creatures are "clean" to eat only if they have scales and fins. This would eliminate a lot of ocean, lake and river life including dolphin, shark, catfish, sturgeon and all crustaceans, shellfish. What! No lobster, oysters, clams, shrimp, crayfish? Fish and shellfish taken from contaminated waters are responsible for very large numbers of Salmonella bacterial poisonings. Paralytic shellfish poisoning occurs when oysters, clams, mussels and scallops are taken from red tide areas and consumed. Only recently has science discovered that shrimp and clams retain heavy metals like mercury and lead in their flesh including many other toxins that can be deadly.

Reptiles are all forbidden...including "whatsoever goeth upon the belly"...the snake!

Insects! Now there's a delicious thought, but did you know that insects are widely used as food, especially termites and the most important of all insects...the grasshopper. "These you may eat: the locust after its kind, the destroying locust after its kind, the cricket after its kind, and the grasshopper after its kind. But all other flying insect...shall be an abomination to you." Leviticus 11:22 King James

Grasshoppers, as we know them, are the only "clean" insects in the Mosaic law probably because they are vegetarian, are high in protein and calories. They have been a standard diet for centuries, especially in the warmer climates, and are mentioned in the New Testament as food for John the Baptist. Yum! Honey and locust!

However, we are not going to evaluate the "health benefits" of eating locust, mainly because I have seen the insides of too many grasshoppers on my windshield.

Since there are readers that do not necessarily believe in God or understand these Biblical principles. I will present the dietary benefits and shortcomings, in light of what modern scientific and nutritional research has learned about these ancient dietary rules.

Thousands of years before Medical doctors learned to wash their hands between patients; before the transmission of disease mechanism was understood; before public and personal hygiene was encouraged and taught, the Jewish Rabbi's were practicing them by commandment.

They didn't understand why, they only knew that the separation of clean and unclean persons and things was necessary, by law, as well as the covering of drinking containers kept in the same room as sick people, even and the washing of hands and clothing in running water after touching the sick or dead, even after handling dead bones, was practiced...all of this, and much more, thousands of years before we even knew what bacteria and viruses were! They were even using effective disinfectants and cleaning agents, long before Dr. Lister discovered the Medical principles of hygiene and sanitation, without which, modern surgery would not be possible.

What's wrong with them? Biblically speaking, fat and blood, scientifically speaking, fat, blood, steroids, bacteria, viruses, pesticides and chemical additives. The meat issue as a protein source is addressed, in detail, in CHAPTER THREE, If I don't eat meat where will I get my protein? The fat and blood issues are addressed in this chapter.

Leviticus 7:23 King James "you shall not eat any fat, of ox, or sheep, or goat." "moreover you shall not eat any blood in any of your dwellings, whether of bird or beast. Whoever eats any blood, that person shall be cut off from his people." (Gen. 7:26-27 King James) "It shall be a perpetual statute for your generations throughout all your dwellings, that you eat neither fat nor blood." (Leviticus 3:17)

Fat from animals is saturated and its consumption is the single most significant risk factor for heart disease that causes the death of 53% of people in large industrialized countries. It is also a significant risk factor in prostate cancer, which is now the most common tumor in non-smoking men, killing over 40,000 men annually and striking over 250,000 men a year with serious consequence.

The blood of slaughtered animals has long been known to influence laboratory animals that ingest it and chemically induce mental and emotional problems. The same hormones that are triggered in the fearful animal have the same effect on our hormone receptors producing the same emotional disturbances including fear and anxiety.

The additional use of steroids and antibiotics in the meat and poultry industry is well known. Blood is also responsible for the transmission for many diseases. Millions of animals are currently being slaughtered trying to contain "mad cow disease" and hoof and mouth disease. Entire meat processing plants are being closed because of their inability to produce an end product that is safe for human consumption.

A T-bone steak may sound like a good source of protein, but it is only 25% protein and has a 75% fat content. Even if a trimmed lean piece of meat is consumed about 50% of the calories are from fat. Only 31% of the calories in egg are protein. De-skinned chicken is a better choice with only 25-41% of the calories coming from fat. Hot dogs and bologna are 73 and 83% fat respectively. This may not concern you, but when compared to broccoli, green peas, spinach potatoes, white rice, which has essentially no fat or kidney beans lentils, split peas, brown rice which is about 4% fat, the choice is at least more obvious.

Discuss the physiology of fat and its influence on somatic and cellular oxidative processes.

Look at the literature and statistics re: fat and diseases from blood.

Protein is the major building material of the body. Like oxygen, it is essential to every individual cell's metabolic activity. The word protein comes from the Greek word proteios, which means, "of prime importance". The name is well chosen because it is second only to water in overall abundance in the body. Our immune system uses antibodies constructed of protein to fight off disease. Hair, skin, nails, muscles, brain and connective tissues that essentially hold the body together are made mostly of protein. All of the enzymes and many of the hormones that regulate or control the body's biochemical activities, cellular function and growth are made of protein. Vitamins, minerals and other cofactors must be present with proteins for normal biochemical function and cellular activity to occur.

Only 10 to 12 percent of the daily calories consumed should be from protein. Over the last 20 years I have observed many dangerous "fads" like liquid protein diets that killed hundreds of people and damaged thousands of kidneys and livers. High-protein diets will make you lose weight, but they are detrimental to health with long-term use. Scientific and medical reports have shown that there are many misunderstandings and myths surrounding protein consumption even exposing frank "quackery".

Let's learn a little about protein so we can know why we need them and understand why too much or not enough is not good. There are approximately twenty-eight commonly known sub-units of protein, found in our body, called amino acids. All amino acids can be synthesized in our body except for nine, which are referred to as "essential amino acids" and they must come from our diet.

In the body, the liver produces about 80% of the amino acids needed, but the other 20% must be consumed. If the liver is diseased, or in the case of a premature infant that is unable to manufacture certain non-essential amino acids, they must also be supplemented.

Amino acids have 2 basic structural features, an amino group (-NH2) made up of nitrogen and an acid group (-COOH). There are almost an infinite number of ways that these amino acids can link-up in long chains to form unique protein molecules. The way or pattern in which different amino acids are configured and joined by peptide bonds determines the function of the protein made. DNA, for example, is a genetic material that predetermines the amino acid sequence for every individual protein needed by the body. It provides a "blueprint" or code that instructs and directs which kinds and how many and in what sequence the amino acids form together, providing a "genetic code" that is different for every species and also every "unique" individual within the species.

The addition of complex cross-linking of sulfur, phosphorus, iron and hydrogen, forming side chains, adds to the complexity, diversity, and uniqueness of each "tailor-made" protein molecule specific for each body function. There are almost an infinite number of possible protein configurations that can be made by the body and we are aware of over 50,000 unique molecular chains that are required for normal cellular activity.

The Human Genome Project is supplying information faster that it can be published and disseminated to the public. This genetic mapping will change the way we view life "scientifically" and will most certainly re-affirm Gods' indelible finger print and handiwork. Even now the geneticists are confused about the amount of "stuff" that has no apparent need, referred to as "protein hitch-hikers" that have, through the course of evolution, jumped on for the ride. The "stuff" just fills in the huge spaces between genes and serves no apparent purpose. But, neither did tonsils, appendix or the thymus gland until we learned what God already knew.

Since every cell in our body regenerates and/or replaces one that dies or gets worn out, it is necessary for proteins, vitamins and minerals to be present for maintenance, growth or "re-birth" of all tissues, heart, lungs, liver, kidneys, and especially muscle. It is estimated that an average 150-pound man breaks down and synthesizes approximately 400 grams of protein a day. This is nearly 5 times the amount of protein consumed in his daily diet.

What makes this possible is that when the proteins are broken down, by the liver, or degraded into amino acids, these previously used amino acids are then recycled and used to "rebuild" proteins for tissue growth and cellular regeneration in a very efficient way, hence the greatly reduced need for protein intake.

Proteins are easily digested and denatured or "broken down". The process begins with cooking, heat causes a weakening of the peptide links or bonds that hold the amino acids together making them easier for the body to digest. Overcooking of foods, however, can sometimes create digestive resistant bonds.

The body starts producing acid and enzymes to denature or digest proteins when food is seen or smelled. This is very similar to the action of meat tenderizers and wine and juice marinades. The stomach acids cause the body to release specific enzymes to cleave certain bonds breaking them into smaller units called polypeptides.

The small intestines then produce alkaline juices that neutralize the stomach acid so pancreatic and other intestinal enzymes can continue with the breakdown into dipeptides and single amino acids that can be absorbed into the blood and transported to the liver for tissue building and repair.

Although proteins from fruits, cereals, grains and legumes are not as efficiently digested as meat, they are better tolerated by the intestines and have a more positive influence on colon health. The difference between 85% non-animal protein digestibility and 97% animal protein digestibility is certainly offset by the negative effect of absorbed toxins created by the putrefaction of meat and the slowing of intestinal movement from these by-products as well as their apparent impact on increased colon inflammation, disorders and disease.

Proteins cannot be stored, in the body, and if not needed immediately or used right away, are broken down, by the liver, and sent to the kidneys as urea for elimination. High protein diets increase nitrogen and urea concentration that can damage both the liver and the kidneys.

The digestion of proteins is not as great a health concern, generally speaking, as is the simultaneous availability of all the other nutritive factors, vitamins, minerals, etc., that are needed with the amino acids when synthesis of protein for tissue building or cellular metabolism is required.

Smaller amounts of nutritionally balanced food, eaten throughout the day, that contains everything that is needed by the body, when it is needed, is far superior to a breakfast of bacon, eggs, hash-browns, and coffee, a lunch of fries, burger and coke, and dinner of a 16 oz. T-bone steak and potato, salad and 2 glasses of wine or beer.

In other words, it is much healthier to eat smaller portions, 5 or 6 times a day, consuming less animal protein, but include nuts, grains, vegetables and fruit, that provides all of the essential nutrients as and when they are needed for metabolic function, than to over-consume a diet high in animal protein which contains even higher percentages of fat and large amounts of processed foods and simple sugars...the American diet!

We know that costly diets, high in animal protein, can be replaced by much cheaper foods, such as legumes or vegetable proteins while supplying essentially the same amino acids (small pieces of protein) found in meat without imposing extra work on the kidneys and liver or extra burden on the colon.

First of all, there is no consensus as to how proteins are rated. There are BV's, biological values and PER's, protein efficiency ratio and NPU's, net protein utilization. These tests give little useful information when evaluating the complex quality of human dietary needs and are, therefore, only valid when comparing commercial, single food production runs.

Animal sources are generally referred to as "complete proteins" because they contain all of the 9 essential amino acids required to make protein, with the exception of gelatin. Vegetable sources are generally referred to as "incomplete" proteins because they are deficient in one or more of the essential amino acids, with the exception of soybean, which is almost equal to animal protein.

It is not the where the protein comes from that really matter's, but rather the amino acid type that determines the ultimate value of the protein source. Since none of the vegetable sources of protein are amino acid deficient or rich in the same ratio, they can be eaten together or "combined" to form a "complete protein" meal that provides all of the essential amino acids found in meat.

Almost every culture has a dish that combines foods to meet the complete protein requirements. Beans and cornbread in the South, beans and corn tortillas in Mexico, split peas and rice in India, chick peas and bulgur wheat in the Middle East, tofu and vegetables in Asia.

The only places where real protein deficiencies exist are regions where true starvation is the mean. Protein deficiencies in America are very rare even at the lowest end of the socioeconomic scale, in fact, Federal government surveys have found that our protein intake is approx. 16% of our total calories, equivalent to 63 grams per day for women and 90 grams per day for men. This is considerably higher than the RDA because we consume so much meat. The RDA of protein for a 120-pound female is 43 grams and for a 190-pound male is 68 grams of protein. Is it any surprise that we are not only an overweight Nation, but one of the one of the most unhealthy?

The RDA's for protein is an estimate of how much protein is required to maintain a nitrogen balance and is determined by the amount of protein (nitrogen) consumed versus the amount excreted. You've heard the commercial, perhaps, that states "old dogs and puppies need more protein". Increased protein intake is required during growth, muscle building or any prolonged athletic endeavor, nursing, pregnancy, surgical recovery or during certain disease states and at times of increased stress.

The RDA for a normal adult is .36 grams per pound of body weight, infants need .72 grams/lb, children need .54 grams/lb at 1 year decreasing to .4 grams/lb at 18 years, pregnant or lactating females may need an additional 10 grams. These are the best "guesstimates" available to day and we are currently trying to figure out a more accurate way of determining true protein requirements.

A T-bone steak is only 25% protein because of the 75% fat content. Even if a trimmed choice cut or very lean piece of meat is consumed, about 50% of the calories are from fat. Only 31% of the calories in egg are protein. De-skinned chicken is a better choice with only 25-41% of the calories coming from fat. Hot dogs and bologna are 73 and 83% fat respectively. This may not concern you, but when compared to broccoli, green peas, spinach potatoes, white rice, which has essentially no fat or kidney beans lentils, split peas, brown rice which is about 4% fat, the choice is at least more obvious.

Dietary and supplemented total of 15% protein intake should never be exceeded! The recommended range is from 10% to 12% of dietary calories from protein. As mentioned previously, the RDA of protein for a 120-pound female is 43 grams and for a 190-pound male is 68 grams with no more than an additional 10 to 15 grams of increased protein supplemented for any purpose. And only with strict adherence to the percentages of fat and high quality carbohydrate intake that properly supports the extra protein consumption. Athletes and body builders, especially, have been misled and are inappropriately caught up in the high protein "fad", as are many dieters.

Over 40% of the proteins consumed with a high protein diet are converted or transformed by the liver into glucose for cellular energy. This should not be the role of proteins, but carbohydrates and fats. Additionally, excessive protein intake places un-needed and potentially damaging stress on the liver and kidneys, which are responsible for dealing with the waste products of protein metabolism.

Consuming a high protein diet can also have a negative effect by increasing the risk of dehydration because extra water is needed to remove the waste products of protein metabolism. If the increased water needs are met, than we urinate more often and lose or waste many of the essential nutrients we need. If a substance is soluble (dissolves) in water, it leaves with the urine.

Water is lost during increased exercise from sweat and metabolism and we need to replace it. We also need extra amounts of water when we are toxic or ill. But, most of the advice that I have read regarding consuming large amounts of water is not founded in fact.

The kidneys must get rid of extra water, in their effort to control blood pressure and volume. They filter and retain only the non-water-soluble components and allow most of the vitamins, minerals and other water soluble nutrients, that we eat as food, to be excreted and wasted in our urine...including the very substances we take as supplements for "increased" health. If our kidneys dump these vital substances out of our blood with the excess water and urea, they are not circulating to our cells where they are needed. The more you urinate, the more you waste!

Therefore, I believe that moderation is the key and unless there is a specific need for increased urinary output, drinking 4-5 glasses of water a day should be enough...remember that even the food we eat is mostly water.

Consider this, people who live in deserts where temperatures of 110 to 120 degrees are common, wear 5-8 layers of clothing and drink half the water recommended by most medical/health books. In America, on the other hand, when it gets to be 85 degrees, we're in shorts and T-shirts and are in the process of consuming a half case of beer or 2 liters of cola or a gallon of ice tea.

The essential amino acids are so called because they cannot be manufactured by the body and must be consumed. The non-essential amino acids can be manufactured in the body. Non-essential does not mean not necessary. All of the amino acids are essential for life! There are certain disease states that prevent the body from manufacturing certain non-essential amino acids, which would require them to be consumed also.

The nine essential amino acids needed by the body to manufacture proteins are Iysine, methionine, histidine, tryptophan, threonine, phenylalanine, and the branched chain amino acid trio (BCAA) isoleucine, leucine and valine.

Lysine is an essential amino acid that, in addition to stimulating HGH release, affects height, weight, genital function and bone formation. Lysine and Arginine, working together increase thymic hormone secretion, reversing the immunodeficiency of aging. Lysine assists with calcium absorption, helps maintain nitrogen balance in adults and has been shown to lower serum triglyceride levels. It also reduced the recurrence of herpes simplex in a 1984 Mayo Clinic study and is more effective when used with Vitamin C and bioflavonoids while avoiding foods with high arginine content. Lysine aids in the production of antibodies, hormones, enzymes, collagen formation and tissue repair especially muscles. Lysine deficiencies states can cause hair loss, lack of energy, poor appetite, retarded growth, anemia, enzyme disorders, irritability, inability to concentrate, reproductive disorders, and unexplained weight loss. Foods that are high in lysine are; red meat, fish, soy products, yeast, cheese, milk, eggs, lima beans and potatoes.

Branched Chain Amino Acids (BCAA) are the triad of essential amino acids leucine, isoleucine and valine. They have been reported as HGH stimulators. Serious bodybuilders foolishly take up to 30 grams, but it is only recommended as safe at the 2-3 gram levels. 30% of the protein found in muscles, are BCAA If you are dieting the BCAA's are the first to be expended or converted into other amino acids but they can't be converted back. It is my opinion that everyone who exercises should supplement with BCAA because their deficiencies impairs the function of the liver, gonads, adrenals, thymus, adversely affects nitrogen balance, affects muscle coordination and causes abnormal sensitivity to sensory stimulus. BCAA's have been proven effective and invaluable by trauma centers for assisting in healing and repair of muscle trauma.

The BCAA, isoleucine is needed for the formation of hemoglobin, helps stabilize and regulate blood sugar and physical energy, and is metabolized in muscle tissue. Dietary food sources include; liver, fish, meat, eggs, soy protein, chicken, almonds, cashews, lentils, chickpeas, rye, and most seeds.

The BCAA, leucine has been shown to lower elevated blood sugar levels. Dietary sources include; meat, nuts, soy, whole wheat, brown rice and beans. It must be taken with the other BCAA's because an excessive amount of leucine may contribute to pellagra as well as increase the amount of ammonia.

The BCAA, valine is used as an energy source in the muscles and can have a stimulant effect. It is also used to correct severe amino acid deficiencies associated with drug addiction. Very high supplementation levels can produce crawling sensations in the skin and hallucinations. Food sources include; dairy products, soy protein, peanuts, mushrooms, grains, and meat.

The non-essential amino acids are amino acids that can be manufactured inside our bodies own cells and used to make specific proteins. They are essential for life, but do no have to be consumed unless there are liver problems or premature infant needs that do not allow the body to make them. Arginine is a non-essential amino acid that is frequently deemed essential because of health conditions.

The nineteen most common non-essential amino acids are arginine, ornithine, tyrosine, glutamine, serine, carnitine, taurine, glutathione, glycine, dimethyglycine (DMG), gamma-aminobutyric acid (GABA), glutamic acid, proline, aspartic acid, cysteine, cystine, alanine, asparagine, and citrulline.

The non-essential amino acid arginine causes the pituitary to secrete growth hormone, in fact, the standard test for pituitary output is the infusion of arginine into the bloodstream to provoke HGH release. It appears to block the secretion of the HGH inhibitor somatostatin. It increases the size of the thymus gland and its ability to produce T cells, which are critical components of the immune system. It aids in liver detoxification by neutralizing ammonia. It is also found in high concentrations in the skin and connective tissues and is involved in a variety of enzymes and hormones such as insulin and vasopressin. Scar tissue, collagen, is rich in arginine and helps with bone building and tendon repair. Studies suggest that sexual maturity may be delayed by deficiencies of arginine.

There is an enhancing effect upon HGH release when used in conjunction with L-lysine. Pregnant or lactating mothers should not take arginine supplements neither should persons with known viral infections and should also avoid foods high in arginine, as it appears to promote the growth of certain viruses. Less than 30 milligrams of arginine should be consumed with persons suffering from schizophrenia. Long term supplementation in very high doses is not recommended. The foods that have a high arginine content are; meat, gelatin, soybeans, chocolate, dairy products, coconut, carob, oats, peanuts, walnuts, wheat, wheat germ, and white flour.

The amino acid, ornithine is synthesized by the body from arginine and is a precursor from which citrulline, proline and glutamic acid are made. It is essential for proper immune system and liver function and studies have shown ornithine to accelerate liver regeneration, in animals. You should not supplement your diet with ornithine, unless specifically directed by a Physician, if you are pregnant, nursing or have history of schizophrenia. Children should not take ornithine as a supplement. Ornithine is twice as effective as an HGH stimulator as L-arginine and cheaper. The effect is enhanced when used with arginine and carnitine. High doses (170mgs/kilogram of body weight or 15 grams for a 200 lb. person) causes watery diarrhea in 11 out of 12 persons.

The non-essential amino acid, L-glutamine, although a less active stimulator of HGH release, is generally taken with HGH simulators because of its role in the synthesis of skeletal muscle proteins. It is the most abundant amino acid in muscle tissue, can cross the blood-brain barrier and is sometimes referred to as brain fuel. Glutamine may also require supplementation during increased periods of stress. It also prevents muscle wasting from prolonged bed rest or with other diseases such as cancer and AIDS. Glutamine is the basis of the building blocks for the synthesis of DNA and RNA, assists in the balancing the blood pH, is necessary for a healthy digestive tract.

Glutamine aids and promotes mental ability by increasing the amount of GABA, which is needed for proper brain and neuronal function. It helps to clear ammonia from the tissues, especially the brain, and can transfer nitrogen from place to place because of its unique double nitrogen atom, instead of the usual one. This, unfortunately, can result in increased blood level concentrations of ammonia if the kidneys and liver are not functioning properly because when amino acids are broken down, nitrogen is released. Free nitrogen can form ammonia, which is toxic to brain tissue. The healthy liver converts free nitrogen into urea, which can be excreted by the kidneys or the free nitrogen can be bound with glutamic acid, in the healthy liver, and again become glutamine.

At low dietary doses it has no known side effects or toxicity. Glutamine should not be taken by persons with Reye's Syndrome, kidney problems, cirrhosis of the liver or any condition causing accumulation of ammonia in the blood. Glutamine is found in most plants and animal meat, but is easily destroyed by cooking.

Supplementing with extra protein can cause problems with absorption of food proteins because of the competition for carriers that transport them across the intestinal wall, at the exclusion of other essential ones. High protein dieters develop ketosis, which is a condition where ketones build up as a result of the partial burning of fatty acids due to inadequate carbohydrates present for their conversion into glucose, which is our source of energy.

The initial weight loss is not from fat, but from excessive water loss caused by the kidney trying to rid the body of the ketones and toxic waste products of protein metabolism. These dieters traditionally put the weight back on rather quickly or continue with the high protein regime causing the blood to remain acidic thereby causing side effects of headaches, dizziness, fatigue, nausea and even bad breath. These conditions are then treated with prescription medication, which produces other side effects, that are medically addressed and everything continues in the down-hill spiral.

The very low calorie, protein supplement drinks for weight loss cause side effects even more severe than just a high protein diet, even causing deaths because the total calories consumed are extremely low and the body converts its own tissues into food.

The liquid protein craze of the 70's was even more devastating, causing close to 100 cardiac deaths that occurred because their heart muscle was actually eaten by the body for calories, as confirmed at autopsy.

Prolonged and unintelligent fasting can produce even more grave consequences!

Even though fasting has a place in prayer and meditation, "...give yourselves to fasting and prayer..." I Corinthians 7:5, "And when they had ordained them elders in every church, and had prayed with fasting, they commended them to the Lord, on whom they believed". Acts 14:23. I am opposed to prolonged fasting as a weight loss measure because the consequences can be devastating, sometimes irreversible and should never be attempted without Medical supervision. See CHAPTER EIGHT, Juicing, fasting and anti-aging protocols

So what is best? You will know the correct answer before you finish reading this book and the knowledge will transform your life and life-style.

You have to eat your vegetables or you can't have any desert! I can still remember my first encounter with spinach and squash. Popeye's panacea was not convincing enough for me to get into spinach and the mushy, yucky taste of squash could not be masked with any seasoning. But, Mom knew they were good for me, however, I don't believe that she knew just how good for my body they really were or why.

For the purpose of unfolding the miracles of foods and what they contain that is so essential for good health and why they must be eaten, this section will focus on the garden variety of vegetables, with nuts and grains discussed in other chapters.

All vegetables contain proteins, in a variety of amino acid ratios, but their primary importance is as a source of vitamins, minerals and phytochemicals, a group of health promoting nutrients that appear to have a powerful influence on health and disease. This is one of the main reasons that I believe we should eat more green complex carbohydrate and less grain, more fruit and less legumes. Eating less grain and legume carbohydrates will greatly reduce our need for flesh consumption as a source of energy and proteins.

God created plants etc

Minerals are naturally occurring elements found in the earth, fragmented by erosion, passed from the soil to plants by microbes and then consumed for proper cell function and structure.

Minerals are necessary for proper composition of body fluids, the formation of blood and bone, maintenance of healthy nerve function, and the regulation of muscle tone. They function as coenzymes, enabling energy production, growth, and healing. All enzyme activities involve minerals and therefore are essential for proper utilization of vitamins and other co-factors that maintain proper chemical balance. Because they are stored, primarily, in the bone and muscle tissue, it is possible for mineral toxicities to occur, if large quantities are ingested, as well as deficiencies, if constant and appropriate quantities are not ingested regularly. Mineral deficiencies and toxicities are among the most significant health issues and concerns of today. Mineral deficiencies are common because of the depleted soils used for years of harvesting crops, leaching of the soils by irrigation and erosion, poor dietary habits resulting from the shift toward mineral deficient fast-foods and away from mineral rich raw fruits and vegetables. Minerals are grouped into two categories:

Bulk Minerals are called macrominerals because they are needed in larger quantities and include calcium, magnesium, sodium, potassium, phosphorus.

Trace Minerals are referred to as microminerals because they are needed in smaller amounts, but are equally as important for good health and proper body function and include boron, chromium, copper, germanium, iodine, iron, manganese, molybdenum, selenium, silicon, sulfur, vanadium, and zinc.

Calcium is vital for the formation of strong bones and teeth, maintenance of healthy gums and regular heartbeat, transmission of nerve impulses; helps prevent cardiovascular disease, lowers cholesterol, necessary for muscular growth and contraction, and prevents muscle cramps. It is essential in blood clotting, helps prevent cancer, provides energy, maintains cell membrane permeability, keeps skin healthy, participates in DNA and RNA structuring, activates numerous enzymes including lipase which breaks down fats, may lower blood pressure, prevents absorption of lead in bones and teeth, protects against preclampsia, the number one cause of maternal death and is essential for neuromuscular activity.

CALCIUM DEFICIENCIES can lead to aching joints, eczema, insomnia, nervousness, brittle nails and bones, elevated blood pressure and cholesterol, muscle cramps, numbness in the arms and legs, rheumatoid arthritis, rickets, tooth decay, convulsions, depression delusions, hyperactivity and cognitive problems.

COMMENTARY Female athletes and menopausal women need more calcium because of lower estrogen levels. You need more calcium if you do very heavy exercise, have a high protein, fat, magnesium, refined food, soft-drink, alcohol, coffee, or sugar intake. The intestinal binding of oxalic acid found in almonds, beet greens, cashews, cocoa, kale, soybeans, spinach, and chard interferes with calcium absorption. Excessive phosphorus, magnesium, zinc and iron interfere with calcium absorption. Vitamin D, the amino acid L-lysine, and Boron increase calcium uptake. TUMS or any other antacid should not be taken as a source of calcium because they neutralize stomach acid needed for calcium absorption. Calcium and magnesium are needed together for synergy and coincidental health function benefits.

CAUTION: Calcium may interfere with the effects of Verapamil, Calin, Isoptin, Verelan, a calcium blocker prescribed for heart problems and high blood pressure. Consult your physician if you have kidney stones or kidney disease. The citrate form of calcium is least likely to cause kidney stones.

Magnesium is a vital catalyst in enzyme activity esp. those involved in energy production. It assists in Calcium and potassium uptake and helps protect the arterial linings from stress caused by sudden blood pressure changes; plays a role in the formation of bone and in carbohydrate and mineral metabolism and is essential in the transmission of nerve and muscle impulses. Resent research has shown that magnesium may help prevent cardiovascular disease, osteoporosis, certain forms of cancer, reduce cholesterol levels, prevent premature labor and convulsions in pregnant women, and appears to be indicated in assisting in the control of all mental/emotional disorders. When used with vitamin B6 it may prevent calcium oxalate kidney stones.

MAGNESIUM DEFICIENCIES are at the root of many cardiovascular problems and may be a major cause of fatal cardiac arrhythmia, hypertension, sudden cardiac arrest, asthma, chronic fatigue, chronic pain syndrome, depression, insomnia, irritable bowel syndrome, and pulmonary disorders. Possible manifestations of magnesium deficiencies include confusion, insomnia, irritability, poor digestion, rapid heart beat, seizures, tantrums, depression, dizziness, muscle weakness and twitching, and PMS.

COMMENTS Magnesium screening should be a routine test because low magnesium levels make almost every disease worse. The serum magnesium test is OK, but the best test is the intracellular (mononuclear cell) magnesium screen It is very important for individuals at risk for developing cardiovascular disease. The consumption of alcohol, diarrhea, presence of fluoride, high levels of zinc and vitamin D, and the use of diuretics increase the body's need for magnesium. Magnesium absorption is decreased with high fat diets, cod liver oil, calcium, vitamin D, high protein consumption, and fat soluble vitamins, foods high in oxalic acid, such as almonds, chard, cocoa, rhubarb, spinach, and tea.

BORON is needed for healthy bones and for the metabolism of calcium, phosphorus, and magnesium. It enhances brain function and promotes alertness. Elderly people usually benefit from supplementing with 2-3 milligrams daily. Boron helps prevent post-menopausal osteoporosis and build muscle. A USDA study indicated that within 8 days of supplementing with 3 milligrams, the test group lost 40% less calcium, 33% less magnesium and slightly less phosphorus through their urine. 

CAUTION: Do not take more than 3 milligrams without consulting with a physician.

COPPER aids in the formation of bone, red blood cells, and with zinc and vitamin C to form elastin. It is necessary  for healing, energy production, hair and skin coloring, and taste sensitivity, healthy nerves and joints. Osteoporosis is one of the early signs of copper deficiency. Copper is essential for collagen, one of the fundamental proteins making up bones, skin, and connective tissues. Other signs of possible copper deficiency are anemia, baldness, diarrhea, skin sores, general weakness, impaired respiratory function, and increased blood fat levels. 

COPPER TOXICITY signs are depression, irritability, joint and muscle pain.

COMMENTARY: Blood copper levels are related to zinc and vitamin. C. If large amounts of C and zinc are consumed copper levels drop, if large amounts of copper are consumed, zinc and vitamin C levels drop. In a study by the USDA, consuming high amounts of fructose (20% of diet) led to decreased levels of SOD, a copper dependent enzyme critical to antioxidant protection of the red blood cells. Unbound copper is also associated with intracellular free radical formation.

IODINE helps to metabolize excess fat and is important for physical and mental development. Iodine is required for a healthy thyroid gland and the prevention of goiter. Iodine deficiencies in children may result in mental retardation and in adults, breast cancer, fatigue, weight gain. Excessive intake (30 times RDA) can produce metallic taste, mouth sores, swollen salivary glands, diarrhea, vomiting.

CAUTION: If your thyroid is under active, you should limit the foods that block iodine uptake, brussel sprouts, cabbage, cauliflower, kale, peaches, pears, spinach, and turnips. Do not exceed 1 mg. Per day without consulting a physician.

IRON functions in the production of hemoglobin and myoglobin, the form of hemoglobin found in muscles, and in the oxygenation of red blood cells. It is the mineral found in the largest amount in human blood and is essential for many enzymes, including catalase, and is essential for growth. Iron deficiency anemia, sometimes occur from insufficient intake, however, strenuous exercise and perspiration deplete the body of iron, as does intestinal bleeding, excessive menstrual bleeding, a diet high in phosphorus (soda pop, included), poor digestion, long-term illness, ulcers, prolonged use of antacids, excessive coffee or tea consumption, as well as a deficiency of vitamin B6 (pyridoxine) or vitamin B12. Iron is stored in the tissues and excessive intake can cause problems with the tissues and organs because of free radical formation and increased need for vitamin E. High levels of iron have been associated with heart disease and cancer and a rare hereditary disease called hemochromatosis that causes bronze skin, cirrhosis of the liver, diabetes, and heart disorders.

DEFICIENCY symptoms include anemia, digestive disturbances, dizziness, fatigue, difficulty swallowing, brittle hair, hair loss, fragile bones, inflammation of the mouth, spoon-shaped nails, or nails with lengthwise ridges, nervousness, obesity, pallor and slow mental reactions.

COMMENTARY: There must be adequate acid, HCl, present in the stomach for absorption to occur, as well as vitamin A, vitamin C, B complex, copper, manganese, molybdenum. Excessive zinc and vitamin E intake interfere with absorption. Iron deficiencies are more prevalent in candidiasis, chronic herpes, rheumatoid arthritis and cancer.

CAUTION: Do not take iron supplements if you have an infection because bacteria require iron for growth and the body "hides" iron in the liver, spleen, and bone marrow when an infection is present and taking iron causes the proliferation of bacteria. Children under the age of 6 and pregnant women should always consult their Physician prior to taking iron supplements. Vitamin C can increase absorption of iron by 30% and iron is sometimes trapped in the intestinal wall waiting for transport therefore sudden high doses of vitamin C can cause dramatic increases in blood iron concentrations.

MANGANESE is needed for protein and fat metabolism, healthy nerves, healthy immune system, blood sugar regulation, energy production, normal bone growth, reproduction, formation of cartilage, synovial fluids of the joints and synthesis of bone. It is essential for people with iron-deficiency anemia, in the utilization of vitamin B1, E and with the other vitamins. Manganese works to increase overall sense of well being. It aids in the production of mothers milk and is essential in the production of enzymes needed to oxidize fats and metabolize purines.

DEFICIENCIES may lead to atherosclerosis, confusion, convulsions, eye problems, hearing problems, heart disorders, high cholesterol, hypertension, irritability, memory loss, muscle contractions, pancreatic damage, profuse perspiration, rapid pulse, tooth grinding, tremors, and breast ailments.

MOLYBDENUM is required in extremely small amounts for nitrogen metabolism, promotes normal cell function, is a component of the enzyme xanthine oxidase, aids in the conversion of purines to uric acid.

DEFICIENCIES are associated with mouth and gum disorders, cancer, and male impotence. Diets high in processed or refined foods are at risk for deficiencies. CAUTION: Do not take over 15 milligrams daily. Higher doses may lead to the development of gout.

POTASSIUM is important for a healthy nervous system, regular heart beats, proper muscle contractions, works with sodium to control water balance, helps prevent strokes, regulates the transfer of nutrients through the cell membrane, maintaining stable blood pressure and transmitting electrochemical impulses, and proper chemical reactions within the cell.

DEFICIENCY signs are abnormally dry skin, edema, nervousness, acne, chills, constipation, cognitive impairment, depression, insatiable thirst, irregular heartbeat, diarrhea, diminished reflexes, glucose intolerance, growth impairment, high cholesterol, insomnia, low blood pressure, muscular fatigue and weakness, nausea, vomiting, headaches, proteinuria, respiratory distress, salt retention.

PHOSPHORUS is vital for bone and tooth formation, cellular growth, heart muscle contraction, kidney function, utilization of vitamins, and the conversion of food to energy. Magnesium, calcium and phosphorus balance is critical as any excess or deficiencies in either will have adverse effects.

DEFICIENCIES are rare, but can lead to anxiety, bone pain, fatigue, irritability, numbness, trembling, weakness, weight change, skin sensitivity, irregular breathing.

SELENIUM is a vital antioxidant that inhibits the oxidation of lipids (fats) and protects the immune system by preventing free radical formation, prevents certain types of tumors, protects the liver from cirrhosis. When used with vitamin E, synergistically, it aids in antibody production, helps maintain a healthy heart and liver, Is essential for pancreatic function and tissue elasticity. With zinc and vitamin E it may provide relief from enlarged prostate.

DEFICIENCIES are linked to cancer, heart disease, growth impairment, high cholesterol, infections, exhaustion, liver impairment, pancreatic insufficiency, and sterility. Toxicity symptoms include brittle nails, gastrointestinal disorders, arthritis, garlicky breath, hair loss, irritability, liver and kidney impairment, metallic taste in mouth, pallor, skin eruptions, yellow skin.

SULFUR is a part of the chemical structure of the amino acids methionine, cysteine, taurine, glutathione and it disinfects the blood, helps resist bacterial infections, protects the protoplasm of cells, aids in vital oxidation reactions, stimulates bile secretion, slows down the aging process. It is found in hemoglobin and in all body tissues, is needed for the synthesis of collagen that gives the skin its structural integrity. It is one of the key ingredients that makes garlic " the King of Herbs"

Sulfur is affected by moisture and heat. A more stable form of dietary sulfur is methylsulfonylmethane, MSM, which is also the "active" ingredient in DMSO. MSM is also a naturally occurring substance. It has been shown to be very effective in reducing certain musculoskeletal pain complexes. 

There are no known reported sensitivities to MSM as a dietary supplement

VANADIUM is needed for cellular metabolism, for the formation of bones and teeth, for growth and reproduction, inhibits cholesterol synthesis. It may function in hormone and blood sugar metabolism.

DEFICIENCIES have been linked to increased infant mortality, cardiovascular disease, kidney disease, and impaired reproductive ability.

CAUTION: Chromium and vanadium interact and they should be taken at different times. Vanadium is not easily absorbed and tobacco use decreases its uptake.

VANADYL SULFATE SPRAY is a popular form of vanadium for its role in mimicking or improving insulin action. In animal studies, high doses of vanadyl sulfate have led to improved glucose tolerance, improved mineralization of teeth, and inhibition of cholesterol synthesis. It is popular with diabetics and bodybuilders because it is believed to improve insulin action and mimics insulin in the muscles allowing greater muscle endurance.

TOXIC EFFECTS in animal studies include elevation of blood pressure, reduction of coenzyme A and Q-10 levels, stimulation of MAO inhibitors, and interference with cellular energy production, however, the study used vanadate not vanadyl. With humans, no side effects were observed using vanadyl with non-insulin dependent diabetics.

EXCESSIVE levels of vanadium have been found, by hair analysis, in manic patients and the levels return to normal levels with recovery.

ZINC is an important mineral in prostate gland function and the growth of reproductive organs. Zinc may help prevent acne, regulate the activity of oil glands, required for protein synthesis and collagen formation, promotes a healthy immune system and wound healing, increases taste acuity, protects the liver from chemical damage, vital for bone formation, is a constituent of insulin and many enzymes including SOD, prevents free radical formation, is necessary to maintain blood vitamin E levels, increases the absorption of vitamin A. 

DEFICIENCIES signs include loss of taste and smell, causes fingernails to peel become thin and have white spots, acne, delayed sexual maturity, fatigue, hair loss, high cholesterol, impaired night vision, impotence, prostate problems, recurrent colds and flu, skin lesions, slow wound healing.

CAUTION: Do not take more than 100mg daily because high doses can suppress the immune system.

References: Pizzorno, Jr., J. E. and Murray, M.T., Textbook of Natural Medicine, Churchill Livingston, (1999), Balch, J. and Balch, P., (1997) Prescription for Nutritional Healing. Garden City Park, New York: Avery Publishing Group, Castleman, M., (1991), The Healing Herbs. Emmaus, Pennsylvania: Rodale Press. Chopra, D., (1993) Alternative Medicine. Fife, Washington: Future Medicine Publishing, Inc. Flynn, R. and Roest, M., (1995) Your Guide to Standardized Herbal Products. Prescott, Arizona: One World Press, Murray, M., (1996), PDR for Herbal Medicines, Medical Economics, (1998), Encyclopedia of Nutritional Supplements. United States of America: Prima Publishing. Murray, M. and Pizzorno, J., (1998) Encyclopedia of Natural Medicine. United States of America: Prima Publishing. Null, G., (1998), Heinerman, J., Encyclopedia of Healing Juices, Prentice Hall, (1994), The Complete Encyclopedia of Natural Healing. New York, New York: Kensington Publishing Corp. Werbach, M., (1993) Nutritional Influences of Illness. Tarzana, California: Third Line Press.

Discuss the essential fatty acids and the dietary role of legumes and seeds.

Discuss the phytochemical research relative to fruits and the role of enzymes in digestion.

The types of grains consumed are geographically and culturally determined. We tend to eat what mom and dad ate and that was usually dependant upon what was available in their "neck of the wood's". I grew upon on eggs, biscuits and gravy with bacon or sausage in the morning, corn bread, fried potatoes and pinto beans with iced tea for lunch and pinto beans or black-eyed peas, mashed or fried potatoes, corn bread, chicken, squirrel or rabbit and gravy at night...and of course wild greens in the spring.

Every continent and culture has a most favored grain. Rice is the predominate grain in the Far East, wheat and corn are enjoyed in the Americas, oats and rye are preferred in northeastern Europe, millet and sorghum in Africa, with wheat and barley consumption extending from India to the Atlantic.

I never heard of grains like amaranth, millet, bulgur wheat, wild rice, quinoa
or much of anything else. White "bleached" wheat flour was only used for biscuits and gravy with the flour sacks made into dresses and quilts. White bread or "store bought " bread was the delicacy that only grandpa could eat "because he had ulcers". The "only" bread was corn bread!

When I moved to Washington, no one there had ever heard of corn bread and milk, or biscuits and gravy. Wild rice and whole wheat breads with oats or sesame seeds and even strange things like bagels and soft pretzels were eaten. I remember telling Dr. Elias Tombropolous, my biochemistry, lung-lipid, mentor, that I loved corn bread and milk. He was flabbergasted! "Only pigs eat corn in Greece!" I believe that he was from the "upper class" and was not speaking for all Greeks.

Grains and their breads have been the staple food since man first "tilled the ground". Genesis 4:2. Jacob sent his sons to Egypt to buy corn. Genesis 42:1 On their second trip to Egypt they brought with them fruits, honey, almonds and nuts (sounds like a "health food candy bar") and returned home with corn, bread and meat. Genesis 45:23. Bread, was "broken" in friendship and unleavened bread was, and still is, eaten at the "Passover" meal.

Grains are easily stored, are a rich source of carbohydrates, proteins, fat, vitamins and minerals. They can be planted and yield "a hundred fold" return. Grains are a cost-effective and low labor-intensive way of obtaining essential nutrients. They can be "shot from cannons", boxed and eaten as puffed wheat and puffed rice. When eaten with honey, nuts, banana and skim milk, do provide a reasonably balanced breakfast...much better than sugar smacks or toast and coffee!

Grain consumption has dramatically declined in the industrialized Nations over the last century, but grains are still the most important food source in the Third World countries. They represent the major source of food energy and almost 90% of the protein intake compared to only 25% in the industrialized countries, even with our high consumption of pastas, pizzas and bread.

Pastas, pizza, pita, pound cake, hush puppies or rice patties! No matter where you go, the grains are there, as a primary source of energy yielding complex carbohydrates, called starches. These starches are broken down during the digestive process to sugars and, if over consumed, are converted into fat and stored, by the body in "unwanted places".

(Gen. 1:29)(Amplified Bible) "And God said, See, I have given you every plant yielding seed that is on the face of all the land, Grains are technically grass seeds, but for simplicities sake, we will separate them into seeds that are typically called cereal grains and are generally used to make flours for bread or cooked and eaten like rice, oats, barley, and millet versus the seeds that we eat, as such, or add to the breads whole like pumpkin and sesame.

I remember when the base of the "food pyramid" was comprised of meat, fish, poultry and dairy products. Grains have usurped that position as the proposed primary source of nutrients. That is a great first step in reducing our over consumption of flesh, but I believe that grains, legumes and vegetables should share the number one spot with leanings toward more green than grain, whenever possible.

This is the best place to introduce "carbohydrates" since that is the primary constituent of grains, approximately 70%. Grains are also a good source of protein, 8 to 15%, and an important resource for dietary fiber, vitamins, minerals and other important trace elements. Fruits, vegetables, legumes and nuts also provide carbohydrates, but their "key" health contribution will be discussed with them, in other chapters.

All carbohydrates, complex or simple, do one primary thing, supply direct energy for the brain, muscles, central nervous system and other vital organs in the form of glucose, the monosaccharide sugar commonly known as blood sugar. It is also found rather abundantly in nature with high concentrations in honey and ripe grapes. Glucose is glucose no matter if it broken down from fats, carbohydrates or consumed directly from grapes.

The difference is the body's response to the way it is introduced into the blood stream either producing very rapid spikes in blood sugar levels and countered insulin release when consumed as simple carbohydrates or as a steady trickling from digested complex carbohydrates requiring little pancreatic effort. It is this incessant blood sugar spiking and insulin response that drives our blood sugar levels down making us crave another candy bar or soda pop, to get the sugar levels back up that exhausts the insulin producing cells, in our pancreas, causing adult onset diabetes.

Complex carbohydrates are chemically defined as polysaccharides or "many simple sugars". In fact, these molecular chains of simple sugars can be strung together by the hundreds of thousands and provide our foods with their unique flavor, texture and color. Starches and fiber are the two most dietary significant complex carbohydrates. The complex carbohydrates, in grains, are digested much slower and contain nutrients that complement their intake, unlike simple sugars that are absorbed "as is" and are devoid of nutrient value, robbing our bodies endogenous pool of vitamins, minerals and other co-factors essential for metabolism and good health.

The average American gets only 36% of their carbohydrates from grain sources compared to 40% from sugars and sweeteners, 7% from fruits, 6% from dairy products, 5% from potatoes, 4% from vegetables and only 2% from legumes and nuts. All carbohydrates are not equal in nutritive value and the 40% obtained from simple sugars and sweeteners is at least 35% to high!

Starches are the digestible polysaccharides. However, the starches in most grains, rice, and beans are encapsulated by an indigestible cellulose coating, requiring them to be cooked or sprouted in order for them to be digested by humans. The word starch is generally associated with potatoes and pastas and getting fat. This misconception is part of the "faddish", high protein nonsense. Starchy foods are not more fattening than proteins, in fact ounce for ounce, they contain the same amount of calories. Complex carbohydrate intake is far superior as a source of energy than proteins or simple carbohydrates because the latter two sources produce far greater negative health consequences with over consumption.

Using carbohydrates as an energy source, instead of proteins, spares the proteins from being used for energy, allowing them to be directed to their designed function of tissue building and repair. Carbohydrates are vital in the metabolism or conversion of fat into glucose. If fat is burned without carbohydrates present, toxic ketones are produced. Research has shown that it take approximately grams of complex carbohydrates per day to prevent ketosis.

As a general rule, the more simple the carbohydrate, the more rapid and pronounced is its effect on our body's natural blood sugar regulatory system. Scientists question the validity of the glycemic index, a comparison to the body's response to pure glucose, of complex carbohydrates because it varies from grain to grain, but there is little disagreement that candies, soda pops and processed cereals are far more provocative and deleterious in their physiologic impact.

Fiber has surfaced as the singular most looked at and discussed missing dietary component in the typical American diet. Insoluble fiber is hemicellulose and cannot be digested by the enzymes in the human gastrointestinal tract, it provides mass to the stool, helping to ease elimination. The fiber absorbs water and helps to enlarge and soften the stool, requiring less pressure is required to expel the stool, thus reducing hemorrhoids. By increasing fecal bulk and decreasing intestinal transit time, insoluble fiber decreases the risk for diverticulosis, a condition in which small pouches form outside of the intestinal wall and may become infected.

Bran, the fibrous covering of grain kernels, is rich in hemicelluloses. Bran layers form the outer covering of all grains, so whole grains are good sources of insoluble fiber. Wheat products are especially beneficial in increasing fecal bulk. Brown rice is most helpful in decreasing intestinal transit time. Both help retain fluids important to move the bulk efficiently through the colon.

The typical American diet is substantially lacking in nutritive value as well insufficient fiber to infer any reasonable assumption of "adequate" for good health.2 The latest USDA Food Intake Survey of 1994-96 reports that women eat, on average, only fourteen grams of fiber a day, well short of the 20-30 grams the USDA recommends of this cancer-fighting whole-grain component. And that only 38% of all Americans meet the Recommended Daily Allowance of 6-11 daily servings of bread, cereal, rice or pasta with only 15% of American women consuming adequate amounts of whole grain foods.

The FDA ruling of July 8, 1999, allows "enriched" cereal grain products, with at least 51% whole grain and 2.8 grams of fiber in a fifty-gram serving, to say "healthy" and "rich in whole grain." Apparently, all it takes is money to legally deceive consumers! What should be required, by the FDA is, for the manufacturer to tell us whether or not the added "fiber" is sawdust and what the nutritive value of the other 49% is.

The only way to thwart the marketing "hype" that sells, using words like "healthy", "rich in whole grain", "low-fat", "low cholesterol", "low sodium" and "fat-free" is to learn and understand what is good for you and what is not...and the truth isn't going to be found on any product label. It is found in His written instruction manual for quality life...the Bible.

Simple carbohydrates are organic compounds called sugars that usually taste sweet and can be easily and rapidly digested. The two main forms of simple carbohydrates are monosaccharides and disaccharides. The truly "empty" calorie versions are primarily man-made and used to addictively excite our taste buds and produce "sugar highs".

Monosaccharides contain one sugar unit and are the most basic and easily digested carbohydrates. The fructose, fruit sugars, and galactose, the sugar found in dairy products combined with other sugars Natural sources include fruits, berries, honey, maple sap, and certain vegetables.

Disaccharides are two monosaccharides linked together. Maltose is two linked together glucose units found in germinating grains and used to produce beer and whiskey. Sucrose is the combination of fructose and glucose that we call common table sugar and comes from sugar cane and beets. Lactose or milk sugar is the combination of galactose and glucose. It is the sugar found in milk that is not tolerated by much of the world's population, especially those of Middle Eastern, Asian or African descent, genetically lacking the enzyme lactase, needed to digest milk sugar.

Remember the billboard ads that read, "every body needs milk", well they had to change the wording, slightly, because an estimated 45 to 50% of humans have some degree of allergic reaction to milk including lactose intolerance. I am not a proponent of drinking milk except in moderation and only if it is skim or lactose free. It has a high animal fat content and about 25% of the calories come from just the milk sugar, lactose, not to mention other contaminants and harmful chemicals trapped in the fats during homogenization and absorbed. It is the homogenation process that causes xanthine oxidase to be trapped in the fat globules that is a contributor to arterial plaguing. Raw milk is certainly a better choice, but has been, pretty much, lobbied out of existence. The Bible mentions milk, butter, and curdled milk as foods, but admonishes cooking meats in it.

The disaccharides, maltose, lactose and sucrose are the carbohydrates that need to be consumed prudently. Most of the negative health risks associated with carbohydrates fall into this group. Milk, alcoholic beverages, candies, sodas and certain ripe fruits contain very high concentrations of these simple carbohydrates. The major exception is that of gluten sensitivities and its associated malabsorption problems.

The disaccharides are not necessarily "bad for you," but their consumption certainly needs to be controlled. Controlled, does not mean 6 glasses of milk, beer or sodas a day instead of the usual 10! Occasional periods of excessive or over-consumption of any food or drink can be tolerated by the body, if there co-exists a nutritionally balanced and health purposed life-style.

Lets hypothetically follow three glucose molecules into the blood to illustrate how they are dealt with. The first one gets absorbed into the "hungry cell", is oxidized or metabolically transformed and converted into energy, needed by the cell and excreted, so to speak, as water and carbon dioxide. This one did good and served its purpose in the intracellular path of life. The total circulating glucose can supply the body's energy needs for only about 2 or 3 minutes.

The second glucose molecule wasn't needed for energy, so the liver converted it into glycogen, a polysaccharide that is the "storage bundle" for glucose. It could have been converted, by the muscle, into glycogen for muscle storage and later use by the muscle for energy. However, glycogen stored in the liver can be immediately released as glucose to supple energy anywhere in the body. Glycogen reserves in the liver are estimated to be able to supple direct energy to the body for approximately 20 minutes. The second molecule is now ready and waiting to be used just like the first glucose molecule.

The third glucose molecule wasn't need right away and the liver storage facility was full so it got converted, by the liver, to a fatty acid, and shipped off to the adipose, (fat), long-term storage facility. There it sits, and waits, and waits, for the body to do enough exercise to use up all the glycogen reserves in the liver and muscle, so it can be converted back into its old self or gets stolen by the liposuction probe.

The American dietary issue is compounded by the fact that there is so little energy expended compared to energy consumed that the fat stores are over flowing, with new shipments of fat received, not just with the main meals, but with every snack and drink. And to make matters worse, there is no substance to the food, no fiber, few vitamins and even fewer minerals, just rapid fat-producing, health destroying, processed grains with flesh proteins, lots of animal fat, and sugar filled sodas resulting in a malnutrition state of over nourishment.

A study published in the American Journal of Clinical Nutrition in 1999 involving 75,521 women between the ages of 38 and 63 showed that whole grain consumption reduces the risk of heart disease. These women were tracked by detailed dietary questionnaire three times over a 10-year period and the women who consumed the most whole grains--nearly three servings a day--had a more than 30% lower risk of heart disease than the women who consumed less than one serving a day. High fiber content and increased nutritional value and content of unrefined whole grain versus refined flour were significantly suspect. The following foods were shown to be especially protective: whole-grain breakfast cereals, brown rice, popcorn, and bran.

Cereal grain kernels are structurally composed of three components, the bran, the endosperm and the germ. The nutritive value of each part varies between grains, but they basically reflect the composition of wheat illustrated below with the notable differences discussed with each grain..

The bran or outer layer of the grain makes up about 10% to 15% of the kernel. It is made of tissues high in fiber to protect the kernel and also digestive proteins that help digest starch. It is the main source of fiber and is rich in B vitamins and minerals.

The endosperm is 82% to 85% of the kernels total weight. Starch makes up roughly 70 percent of the endosperm, protein 8 percent or more, and oils and fiber the remaining portion. The endosperm begins as the food source for the embryonic plant and becomes the material we commonly call flour.

Four different types of protein are found in a wheat kernel - albumins, globulins, gliadins and glutenins. Albumins and globulins are water and salt-water soluble proteins, are "biologically active", and are responsible for starch breakdown and other enzymatic activity.

Gliadins and glutenins are storage proteins and are collectively referred to as gluten. These are the proteins that we commonly associate with wheat flour or gluten sensitivity. There are similar proteins, in other grains, that produce allergic reactions in certain hypersensitive individuals with problems of malabsorption, celiac disease, and dermatitis herpetiformis.

The old saying, "variety is the spice of life," is certainly applicable with grain consumption. Be bold, go where you've never been before! Taste the splendors of the grain world, your palate will be pleased and the rest of your body blessed. Just remember, you will need to expand your knowledge about preparing these grains in new and creative ways.

Amaranth flour is practically gluten-free and has a pleasant, robust, nut-like flavor and makes good tasting bread, muffins, bagels, pasta, cookies, gravies, sauces, pancakes, dumplings, or can be popped like popcorn or flaked like oatmeal. Use it in grain-free recipes with tapioca, arrowroot, or other starchy flours. Amaranth pasta is light brown in color; when cooked, the pasta is the color of whole-wheat noodles and the consistency of regular noodles.

Cooking: Add amaranth to twice as much water for a rice-like texture or 2 ½ -3 times as much water for cereal. Cook until tender, about 18-20 minutes. Or add to other bread flours.

Because juicing removes the bulk or fiber, it is important to consume vegetables, fruits and grains in addition to juicing. There may be instances when reducing the colon bulk is desirable or with certain fasts that necessitate the need for juicing. The mixing of certain fruit and vegetable "cocktails" to address specific health conditions is also a valid reason for juicing. Elderly persons with poor chewing ability can certainly benefit from juicing.

The health benefits from juicing are essentially the same as those derived from eating fruits and vegetables...and they can be awesome! For a complete understanding of the essential nutrients contained in fru