My diet growing up consisted of lots of meat (pork, beef, chicken, wild game), eggs, canned spinach and peas, potato dumplings, green beans cooked with pork for 2 days, apple pie, chocolate chip cookies, ice cream, coke, glazed donuts, BLTs on Wonder Bread, fried fish, sweet corn, and the occasional piece of iceberg lettuce and some cucumber.
If you know anything about healthful living, it doesn’t take a lot of thought to figure out why I was sick with colitis (and other intestinal ailments) most of the time.
As mentioned in previous posts most folks have lost touch with what food is for: to nourish our bodies and keep us healthy.
Health Laws Not Taught
Even the most simple laws of health are not taught. They must be sought out by each of us in order that we may take responsibility for ourselves. In seeking the facts we have to be careful of information backed by the drug industry and the medical profession.
It’s been a long road for Bill and me, because there is always so much to learn. But with each step we took/take in the right direction, it laid/lays a foundation on which to build more knowledge.
The Simple Basics Got Rid of my Colitis
We were almost 30 years old before we learned the simple basics such as: white flour, white sugar and white salt are toxic to the body. Just making changes in those seemingly simple things was enough to rid me from the plague of colitis. I’ve never been bothered with it again. Those items were deleted from my diet more than 40 years ago.
As is often discussed on TMG, big agribusiness and the chemical industry has totally brain washed most folks into thinking that Mother Nature needs the help of poisons and a few chemicals in order to provide food.
In addition, the pharmaceutical industry and the medical profession brain wash folks into thinking that doctors are the answer to their health problems and that drugs will make them well. I can tell you from experience, the more one learns about the wonders of what the body can do when healthful food is supplied, the more one knows that to be a false premise.
What You Don’t Know CAN Hurt You
Bill and I have come a long way, but even now we still pay the price (with various health problems) from what we didn’t know years ago.
Food raised in cooperation with nature in nutrient rich soil is our best defense. And even though most of us are addicted to cooked food, it’s raw food that supplies the nutrients and enzymes that our bodies need for good health. The more of our produce that we eat raw, the better off we are.
By growing your own and preserving or eating it immediately, you get your best shot at the most nutrition. Store bought stuff is aged by the time you get it. Fresh vegetables can turn from alkaline to acid in less than a week of storage.
Why I Stopped Canning Years Ago
One of the reasons I stopped canning years ago was because I learned that canned food is so cooked-to-death by the time it’s canned that it supplies very little (if any) nutrition. I try to process as little as possible and freeze most things. (And yes, I realize with canned goods you don’t have to worry about the power going out, especially for long periods of time. But I still think I’ll take my chances and plan the best I can with other things rather than canned goods.)
What Bill and I Do if We’re Severely Sick
If we’re severely sick, we flush our bodies with freshly made fruit and vegetable juices. We don’t use canned juice here, because most (if not all) are heated and therefore all the good stuff is missing. We want the freshest vegetables and fruits we can get our hands on.
By living on juice for a while (yes, it’s hard because we enjoy eating!) the body has a chance to rest from digesting food and concentrate its energy on healing what ails us. The juice is easily assimilated and flushes our cells of the bad stuff.
One of the first juices Bill and I ever fixed was with carrot (which made up most of the juice), a small piece of beet, a piece of celery, and a piece of apple if available. Unbelievably delicious!
The juice we’ve been making lately starts out with lots of carrots, a small piece of beet, and a piece of celery. Thanks to the garden we add 2 radishes, a handful of green beans, a red pepper, parsley, sorrel (fills in for lemon and gives the juice a wonderful flavor), a tomatillo, 2 tomatoes, 1/4 cucumber (frozen from when they were in season), and a piece of yellow squash or zucchini.
Diversify Whenever Possible
Nature’s great principle of diversity is at play here. Each vegetable adds something a little different to the mix. Together they produce a combined effect greater than what they could produce separately. (It’s called synergy.)
Craving Vegetables in Winter
The first 4 months of the year are the hardest for me, as I crave fresh vegetables from the garden. Don’t know why I didn’t think years ago to freeze bags of fresh radishes, cucumber (quartered), tomatoes, sorrel leaves, beets, asparagus, and squash (quartered) to add to juice over the winter. Bet I’d get through the winter without those horrible cravings.
You can greatly increase the benefit from your garden by eating raw vegetables and fruits whenever you can and/or juice a mixture of fruits and vegetables.
Think about it. Try it and let me know how you do.
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