1

What Are You

Eating?
www.WearTheChange.co.uk

Introduction - p3
The Processes - p4
The Additives - p10
Toxic Body, Poisonous Mind - p16
The Ignored Epidemics - p20
Cleaning Up - p22
Eliminating Processed Foods - p26
A Great Starting Point - p28
Supplements - p29
Ayurveda Body Type Test - p33
Ayurveda Food Charts - p37

Introduction
During World War II, as women joined the workforce, the perception was
that their available time for cooking would be greatly reduced. In
response, food manufacturers sought methods to provide more
convenient food at a low price. Presuming that everyone would quickly
adopt to the newly invented convenience foods, manufacturers did not
bother to hide the added synthetically-made food additives and the
convenience food industry flooded grocery stores with their new
processed products.
Unfortunately, the good intentions that characterised the processed food
industry during these early days have now de-evolved to finding ways to
cheaply process food and manipulate buyers, regardless of the
detrimental affects on the health of the consumers. These days, foods
have become so industrially processed that in many cases, processed
food could be easily labeled as edible food-like substances - a synthetic
man-made product" - rather than actual nourishing food.
Research on the evolutionary process of humans and their nutritional
requirements point to the clear fact that while our nutrition has radically
changed since Paleolithic times (750,000 - 15,000 BC), our biology
really hasnt.

The Processes
What is processed food?
Processed foods are easy to recognise - they're nearly always in a
package. Processed food is made from real food that has been put
through devitalizing processes and is infused with additives and
preservatives.
Today, more than three quarters of supermarket shelves are stocked
with packaged and processed foods. These boxed, canned, bagged,
wrapped, sacheted and frozen concoctions, in most cases only require
hydrating, boiling or microwaving to become edible.
Why do we process foods?
Industry profits and consumer convenience are the motivating factors
behind food processing but because these processes can affect the
taste and properties of the food beyond recognition, food manufacturers
often add cheap or artif icial sugars, salts, fats or additives to improve or
"restore" the flavour or properties of the food and disguise the taste of
low quality ingredients that have been added to improve texture, shelf
life or appearance.
What are the processes?
The food industry uses a myriad of processing techniques and are
constantly changing them to improve profit. The industry is secretive
about their processes and they cite internal competition as the reason.
Many suggest the real reason for the lack of transparency of the food
industry is because if consumers knew exactly what had happened to
their food to get it to their plate, there's not a chance they would eat it.
Below is a rough guide to some of the more prevalent food processes.
Hydrolysation
This process involves boiling a crop of cereal or legume in hydrochloric
acid or sulphuric acid for hours or days and then neutralising it with
sodium hydroxide. It breaks down the protein in vegetables into their
component amino acids. Here, free glutamic acid is produced to be
used as a flavour enhancer - the saviour of processed food. Even
though it is extremely important to the glutamate industry that
consumers believe that this processed free glutamic acid (MSG and
other excitotoxins - more on these later!) is identical to the glutamic acid

found in intact proteins and in the human brain, many laboratory studies
show that this is simply not the case.
Hydrogenation
Hydrogenation adds hydrogen atoms to unsaturated fats and creates
trans fats. The result is a type of molecule never seen in nature
before. This phony, toxic molecule tricks your body into thinking it is
something real and when the body puts it in a cell, those cells simply can
not work.
Many diseases have been associated with the consumption of these
transfatty acids including heart disease, cancer, diabetes and joint and
tendon degeneration (maybe why we have so many hip replacements
today). The only reason that we are eating this stuff is because we have
been told that the competing fats and oils ie. butter, ghee, coconut oil
and suet are bad for us and cause heart disease. This is nothing but
industry propaganda to get us to buy cheaply produced, hydrogenated
substitutes ie. margarines.
Margarine processing uses the cheapest seeds and most of them are
full of pesticides. Oil is extracted under high temperature and pressure.
The oils are steam cleaned to remove all the vitamins and the
antioxidants. The solvents and pesticides remain. These oils are mixed
with a nickel catalyst and then put into a high pressure, high temperature
reactor. Emulsif iers are mixed in and what comes out of the reactor
resembles a smelly, grey cottage cheese. More emulsif iers are mixed in
to smooth the consistency and it is steam cleaned again to get rid of the
smell. Bleach is added to get rid of the grey colour and artif icial flavours
and synthetic vitamins are added. Bizarrely and somewhat ironically,
food processors are not allowed to add a synthetic colour to margarine!.
They have to add a natural colour! So anatto or the like is added and it
is packaged in blocks and tubs and advertisers' promote this barelyedible gloop as a healthy food.

Milling, Refining & Polishing

Milling (grinding) and refining are processes that destroy and devitalize
most of the foods' goodness. Most processed food products contain
ingredients that have gone through one or more of these processes.
Flour
Refined flour has had the brown husk of the grain stripped away. Along
with it goes between 50 and 93% of wheat's magnesium, zinc,
chromium, manganese, and cobalt. Approximately 80% iron and

thiamin, 75% of niacin, 70% of phosphorus, 65% of copper, 60% of

riboflavin and 50% of calcium, potassium, pantothenic acid and
pyridoxine. What is left is the white, refined starch found in white bread,
white rice, pasta, cookies, and numerous other processed foods.
Without the fibrous husk, these refined starches are broken down quickly
into sugar and absorbed immediately into the bloodstream causing
glucose levels to rise, and increasing the risk of obesity and diabetes.
Sugar
To refine sugar cane into white sugar, it undergoes high levels of
chemical processing which turns a healthy food product into completely
"empty calories", devoid of fiber, minerals, proteins, fats and enzymes.
There are many types of refined sugars, often hidden on ingredients
labels by using terms like; cane sugar or maple syrup, corn sweetener or
corn syrup, honey or molasses, brown rice syrup, crystallized or
evaporated cane juice, fruit juice concentrates, such as apple or pear,
maltodextrin (or dextrin), dextrose, fructose, glucose, maltose, or
sucrose.
Eating refined sugar frequently, not only over acidif ies the body, it
leaches and drains the body of precious vitamins and minerals through
the demands that its' digestion and elimination makes upon the entire
body system. Calcium, sodium, potassium and magnesium are taken
from various parts of the body to make use of the sugar. Many times, so
much of the body's calcium is used to neutralise the effects of sugar, the
bones become osteoporotic due to the withdrawn calcium.
As a general rule of thumb, the more refined the sugar you eat is, the
more likely your body will react negatively to it. Blood sugar levels are
constantly rising and falling sharply when you ingest too much refined
sugars. This is counteracted to some extent by the bodys own
regulatory system in the form of insulin whose main job is to regulate
blood sugar levels. So when those levels get too high too quickly, insulin
is released in large quantities to break those sugars down fast and
return the blood sugar levels to equilibrium.
What happens when you eat refined sugar is that you get a fast rush of
energy as its processed and released into the bloodstream. This is
rapidly followed by a rapid drop in energy as the insulin does its work. If
you then eat more food or drink more liquids that contain high levels of
refined sugars, the process begins again.
This puts a terrible strain on the pancreas as it constantly creates and
releases insulin. Eventually, the strain becomes too much and insulin
production becomes erratic, meaning that blood sugar levels can no
longer be effectively regulated. This leads to the onset of diabetes.

Rice
The complete process that converts brown rice into white rice destroys
90% of the vitamin B6, 80% of vitamin B1, 67% of vitamin B3, 60% of
the iron, 50% of the manganese and phosphorus and all of the dietary
fiber and essential fatty acids. Additionally, the cosmetic polishing of
white rice removes 75% of its zinc and chromium. Fully milled and
polished white rice is required to be "enriched" with synthetic vitamins
B1, B3 and iron just to pass food quality laws.
Salt
Refined table salt has had most of the trace minerals removed during
processing. It is almost pure sodium chloride, with added sugar as a
filler and often has aluminum, a toxic metal, added as a flowing agent. It
is also often bleached for whiteness with other toxic chemicals.
Bleaching
Various chemical bleaching agents are used in the processing of foods,
including oxide of nitrogen, chlorine, chloride, nitrosyl, sulphur and
benzoyl peroxide mixed with a variety of chemical salts.
Chloride oxide, used in the production of white flour, catalyzes a
chemical reaction that destroys beta cells in the pancreas. It is linked to
diabetes. This toxic effect is common scientif ic knowledge in the
research community. In spite of this, our government still allows
companies to use chloride oxide in processed food.
Sulphur dioxide is often used to bleach and preserve dried fruits.
Studies show that these sulf ites trigger allergies, asthma attacks and
many other respiratory problems to susceptible individuals.
Extrusion
In the extrusion process, raw materials are first ground to the
consistency of coarse flour. Liquid sugar, fats, dyes, meats and water
etc. are added. This preconditioned mix is then passed through an
extruder and forced out of a hole at high temperature and pressure
where it is cut to the desired length.
These high temperatures and pressures destroy much of the nutrients in
the raw ingredients. It destroys the fatty acids and it even destroys the
chemical vitamins that are added. Insulin-desensitizing starches are
created, which promote the development of diabetes. Amino acids are
also rendered very toxic by this process. When they are disrupted in this

way, you have absolute chaos in your food, and it results in a disruption
of the nervous system.
Breakfast cereals are produced by this process called extrusion. Grains
are made into a slurry and put into the extruder. High temperature and
pressure are applied and the grains are forced out of pre-shaped holes
into little O's, flakes, puffs and shredded wheat and so forth. A blade
slices off each small portion which is then carried past a nozzle and
sprayed with a coating of oil and sugar to seal off the cereal to prevent it
going soggy under milk and to give it crunch. This is how all the boxed
cereals are made, even the ones in the health food stores.
Google "The Cornflake Rats" for an interesting read.

Pasteurization
The process of heating a food, usually liquid, to a specif ic temperature
for a definite length of time, and then cooling it immediately is called
pasteurization.
Pasteurization destroys enzymes, diminishes vitamin content, denatures
fragile proteins in milk, destroys vitamins C, B12 and B6, kills beneficial
bacteria and promotes pathogens.
Ultra-pasteurization is a violent process that takes liquid from a chilled
temperature to above the boiling point in seconds.
Pasteurization is associated with allergies, increased tooth decay, colic
in infants, growth problems in children, osteoporosis, arthritis, heart
disease and cancer. Also, pasteurizing milk does not always kill the
bacteria for Johnes disease, with which most confinement cows are
infected, is suspected of causing Crohns disease in humans. Inspection
of dairy herds for disease is not required for pasteurized milk.
Homogenization
Homogenization is a more recently invented process and it has been
called "the worst thing that dairymen did to milk." When milk is
homogenized, it is pushed through a fine filter at pressures of 4,000 psi.
In this process, the fat globules are made smaller by a factor of ten times
or more. These fat molecules then become evenly dispersed throughout
the milk. This gives milk, peanut butter and other foods a creamy
consistency. Fat subjected to high heat and pressure oxidizes ie. It
becomes rancid.
Reduced fat milks are thickened by the addition of powdered milk.

Powdered milk is also oxidized fat.

Milk is a hormonal delivery system. When homogenized, milk becomes
very powerful and efficient at bypassing normal digestive processes and
delivering steroid and protein hormones into the bloodstream (both the
cow's natural hormones and the ones it may have been injected with to
produce more milk). Many times the body reacts to these foreign
proteins by producing histamines, and then mucus. Sometimes
homogenized milk proteins resemble a human protein and could
become a trigger for autoimmune diseases and diabetes, multiple
sclerosis, cancer and heart disease.
When we eat or drink foods that have been pasteurized and
homogenized, the increase in unusable proteins forces the body to
quickly use up many enzymes and other vital nutrients to process it.

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The Additives
Introduction
During processing, food companies use more than six thousand
additive chemicals to colour, stabilise, emulsify, bleach, texturise, soften,
sweeten, flavour, hide odours and preserve the processed food were
putting in our bodies. Whilst it may be worth noting that some additives
and preservatives are safe and useful, many of them have a devastating
effect on our health and reading through ingredient labels can be like
trying to decode a puzzle.
Flavourings
The most common food additive is flavourings, of which there are over
two thousand in use and they are usually comprised of a large number
of synthetic chemicals. Artif icial flavors are not required to be listed in
detail on food labels as they are generally recognised by our caring
governments, as being safe for human consumption. What a laugh!
Here's the list of ingredients of a strawberry milkshake from your
favourite fast food outlet.
Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate,
benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate,
cinnamylvalerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl
butyrate, ethyl cinnamate, ethyl heptanoate, ethyl lactate, ethyl
methylphenylglycidate, ethyl Nitrate, ethyl propionate, ethyl valerbate,
heliotropin, hydroxphrenyl-2butanone(10% solution to alcohol), aionone, isobutyl anthranilate, isobutyl butrate, lemon essential oil, maltol,
4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl
cinnamate, methyl heptine carbone, methyl naphthyl ketone, methyl
slicylate, mint essential oil, neroli essential oil, nerolin, neryl isobulyrate,
orris butter, phenethyl alcohol, sore rum ether, g-undecalctone, vanillin,
and solvent.
Sounds lovely! And it's completely safe - the government says so... So
it must be safe... Right?
Flavour Enhancers
Of the many taste enhancers, monosodium glutamate (MSG) is the most
commonly used, often as E621 and other times as; hydrolyzed
vegetable protein, textured soy protein, carrageenan, maltodextrin,
disodium inosinate (E631), disodium guanylate (E627), modif ied

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cornstarch or yeast extract. All of these are different names to hide

ingredients that either contain MSG or form MSG during processing.
MSG is a product of the hydrolysation process that causes a wide range
of reactions ranging from temporary headaches to permanent brain
damage and yet the processed food industry could not exist without it.
The "secret ingredient" in the sauces and spicy mixes of the processed
foods is MSG. It literally fools our brain into eating bland and tasteless
food. Our tongue is tricked into thinking that we are consuming
something nutritious when it is actually tasting very toxic substances.
The "sauce" in processed foods is basically MSG, water, some thickener
and emulsif ier and some colouring.
Both MSG and Aspartame (see below) are neurotoxic substances that
are absorbed directly from the mouth to the brain. They act as
neurotransmitters by facilitating the transmission of information from
neuron to neuron. Too much glutamate or aspartate in the brain kills
certain neurons by allowing the influx of too much calcium into the cells.
This triggers excessive amounts of free radicals, which kill the cells.
75% or more of neural cells in a particular area of the brain are killed
before any clinical symptoms of a chronic illness are noticed!
Researchers suggest that one of the chief reasons for the huge increase
in Alzheimer's, brain cancer, brain damage, seizures, multiple sclerosis,
learning disorders, glandular disturbances and diseases of the nervous
system is this poisonous flavouring which is used in 95% of processed
foods under one name or another.
Other diverse diseases of the central nervous system caused by MSG
include strokes, epilepsy, schizophrenia, anxiety, depression and
degenerative disorders such as Parkinson's disease and ALS.
Other adverse reactions include asthma, obesity, migraines and hives
and immediate ill effects such as headaches, nausea and vomiting and
many investigators have linked MSG to the massive increase in violent
behaviour.
Unfortunately, certain large food companies are currently experimenting
with ways to put more MSG into our "MSG-free" foods. The idea is that
their product labels will NOT have to alert you to the presence of free
glutamic acid. They are trying to keep a "clean label" while increasing
the amount of flavour enhancer in your food.
Sweeteners
Many processed foods and diet drinks contain sweeteners, many of
which are artif icial sugar substitutes containing no natural sugars, such

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as aspartame and saccharine.

Aspartame (E951 and E962) was discovered by accident when a
chemist was testing an anti-ulcer drug. It accounts for over 75% of the
reported adverse reactions to food additives. Many of these reactions
are very serious including seizures and death.
A few of the ninety different documented symptoms caused by
aspartame include; headaches/migraines, dizziness, seizures, nausea,
numbness, muscle spasms, weight gain, rashes, depression, fatigue,
irritability, tachycardia, insomnia, vision problems, hearing loss, heart
palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of
taste, tinnitus, vertigo, memory loss and joint pain.
The following chronic illnesses can be triggered or worsened by
ingesting aspartame; brain tumors, brain cancer, multiple sclerosis,
epilepsy, chronic fatigue syndrome, Parkinson's disease, Alzheimer's,
mental retardation, lymphoma, birth defects, fibromyalgia and diabetes.
Saccharin (E954) is another poisonous chemical. Banned in the US in
the 1970's, saccharin has been linked to cancer, particularly of the
bladder.
Sucralose (E955) is a chlorinated sucrose derivative. Sucralose can
cause the thymus gland to shrink by up to 40% and can cause the liver
and kidneys to become enlarged.
Preservatives
Preservatives are a type of chemical additive used to help stop food
from spoiling. Some are harmless, others are deadly. Here's the list of
offenders.
1. Suphites (E220-E228)
Sulphites were originally used to preserve wine but are now found in a
range of foods. Sulphites include: Sulphur dioxide, sodium sulphite,
sodium bisulphite, potassium bisulphite and potassium metasulphite.
These toxins are commonly found in liquid form in cold drinks, fruit juice
concentrates and wine. They are also sprayed onto many foods to keep
them fresh, to bleach out rot and prevent further discoloration or
browning, this includes fresh foods such as potatoes and apples. They
are also used to preserve smoked and processed meats, dried fruits,
dried vegetables, pickles, gherkins and chutneys, olives, salads and
french fries.

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Sulphites are linked to such symptoms as headaches, irritable bowel

syndrome, skin rashes, behavioural problems and asthma. In the form
of gases, sulphites cause lung irritation and may also trigger asthma. In
the solid form, they cause urticaria when ingested.
The asthma link came to light in the 1970s and 80s, where hundreds of
people suffered severe asthmatic reactions and at least 12 people died
after eating restaurant salads that were sprayed with sulphites.
Sulphites also deplete the body of vitamin B1 which is essential for a
healthy heart, good circulation, a balanced nervous system, a strong
digestive system..and much more.
2. Nitrates and Nitrites (E249-252)
Nitrates and nitrites are used to preserve, colour and flavour meats such
as ham, bacon, hot dogs, luncheon meats, corned beef, smoked fish
and other processed meats.
These include: Sodium nitrite, Sodium nitrate, Potassium nitrite and
Potassium nitrate.
These additives can lead to the formation of cancer-causing chemicals
called nitrosamines. Sodium nitrite, when ingested, is capable of being
converted to nitrous acid, which is linked to cancer. Some studies have
found a link between consuming cured meats and cancer in humans.
Nitrates and nitrites are also known to cause asthma, nausea, vomiting,
and headaches in some people.
3. Antioxidants
An additive in nearly every processed food on the market, antioxidants
prevent fatty foods from spoiling when exposed to oxygen. While certain
antioxidants are good for us and rightly recommended by health
specialists, some of the antioxidants used in food preservation are far
from healthy...
Propyl Gallate (E310) is used to prevent fats and oils from spoiling and
studies show it might cause cancer. It is used in vegetable oil, meat
products, potato sticks, chicken soup and chewing gum.
Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT)
(E320 and E321) stops fats and oils in foods from turning rancid and is
also used as a preserving agent in cereals. Many people have difficulty
metabolizing this chemical combination which is thought to cause

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behavioral problems and hyperactivity. It is toxic to the nervous system

and liver and it may also contribute to the development of tumors and
cancer.
4. Sodium benzoate or Benzoic acid (E211) is added to margarine, fruit
juices, and carbonated beverages. It can produce severe allergic
reaction and even death in some people.
Another problem occurs when sodium benzoate is used in beverages
that also contain ascorbic acid (vitamin C). The two substances, in an
acidic solution, can react together to form small amounts of benzene, a
chemical that causes leukemia and other cancers.
Colouring
Almost all colorings approved for use in food are derived from coal tar
and contain up to ten parts per million of lead and arsenic. Although
some of these artif icial food dyes have been banned because they are
believed to cause cancer, most dyes still used today are artif icial. Food
colours have been linked to allergies, asthmas, and hyperactivity.
Extensive studies as to the full effects of synthetic food colourings are
not readily available. I wonder why?
Due to one minor but damning investigation into just six of the
commercially used food colours in the UK, The Food Standard Agency
have recently requested food processors to voluntarily remove all of
these six food colourings from their products. These are: E102, 104,
110, 124, 122 and E129.
Tartrazine E102 is a synthetic yellow dye derived from coal tar. It has
already been banned in Austria and Norway because of serious side
effects. These include potentially lethal asthma attacks, DNA damage,
tumors of the thyroid and ADHD. Other dangers of Tartrazine are
anxiety attacks, itching, nettle rash, hives, rhinitis, urticaria, general
weakness, heatwaves, migraine, clinical depression, blurred vision,
palpitations, feeling of suffocation, pruritus, purple skin patches and
sleep disturbance.
Sunset Yellow (E110) is the third most often used food colouring. It is
found in many products, including baked goods, candy, gelatin and
sausages. It has been found to cause adrenal gland and kidney tumors,
and contains small amounts of many carcinogens.
Indigotine (E132), found in pet food, candy and beverages has caused
brain tumours in mice.

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Researchers suggest that the Brilliant Blue (E133) colour, used in candy,
beverages and baked goods, may cause cancer.
Emulsifiers, Stabilizers, and Thickeners
These additives alter the texture of foods. Emulsif iers, for example,
prevent ingredients from separating into unappealing globules in food
such as mayonnaise and ice cream.
Polysorbate 60 is an emulsif ier widely used in the food industry. Made of
made of corn, palm oil and petroleum, this gooey mix can not be spoiled
so it often replaces dairy products in baked goods and other liquid
products. These concoctions may not be lethal - but they are hardly
appetising and certainly can not be considered as quality food for
humans.
Propylene glycol alginate (E405) is a food thickener, stabilizer and
emulsif ier. It is also used in car antifreeze and airport runway de-icers.
It is recognised as toxic to the skin and other senses and is considered a
neurological (nervous system) toxicant.
Plastic Food Containers and Food Tins
Bisphenol-a, or BPA is a toxic substance commonly used in the
manufacturing of plastic food containers and of the lining of food
tins/cans.
The plastics and coatings made with BPA have many attractive
properties. They are, among other things, particularly good at not
absorbing flavours or changing the flavour of items stored in them but
over time, the chemical leaches into the contents, particularly in a plastic
container that is used in a microwave oven or cleaned in a dishwasher.
Scientists have linked BPA to heart disease, diabetes and liver
abnormalities in adults as well as brain and hormone development
problems in fetuses and young children. Other tests have shown that
BPA can promote breast cancer, decrease and cause erectile
dysfunction and other sexual problems in men.

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Toxic Body, Poisonous Mind

There is one thing that processed foods have in common; they cost our
body more to ingest, digest, absorb, and eliminate than they offer us in
nutritional value. This is a bad deal. A bad return on our investment.
This food leaves our bodies and brains sluggish and depleted and not
functioning well. Processed food promotes illness and also negative
mental processes such as neuroses, hysteria and 'poor me' or 'victim'
mentality. In fact, I think many people are now so used to living in this
state constantly, that they have either forgotten, or simply don't know
what it feels like to be strong, sharp, clear, vibrant, and vital on a daily
basis.
With corporate greed as the motivating factor behind food processing,
it's a dumb ass that expects large food manufacturing companies to care
about our health. In fact, they work hard to legally avoid restrictive laws
for the sake of profit and our government works hard to allow them! We
must not be zombies and get fooled by adverts and the mainstream
media or by the government. These bodies collude to brainwash us into
eating food that can be produced cheaply and at high profit, keeping us
too dumbed down to object.
Having closely looked at the effects of the food industry's mechanical
and chemical processing of food, it's easy to realise how the cumulative
effect of all these poisons have led us to develop toxic bodies that can
show in such a myriad of diseases, both physical and mental. 'First
world countries that mostly consume vast quantities of processed foods,
are absolutely stricken with diseases like asthma, ADHD, depression,
obesity, bowel disorders, digestive disorders, diabetes, heart disease
and cancer.
I think our great great grandparents would be horrif ied if they saw what
we now eat everyday. We must take back responsibility for what we
ingest.
It's obvious really. Eat poisons - we'll be poisonous. Eat healthy, vital
foods - we'll be healthy with vitality.
One of my dearest teachers, the great Shyam Singha used to say, "If
you eat shit, you'll feel shit, say shit, act shit, play shit, see shit, hear shit
and be shit!" It sounds harsh but if you're already eating healthy foods
you'll know this to be true.
Somewhat ironically, if you eat shit, you probably won't poo properly!
Many people believe that releasing their bowels 3 times a week is
normal. Healthy eaters will tell you 1-3 times a day is normal for them.

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Now don't get me wrong. Shit Happens! If I'm in the arse end of
nowhere and McDon'ts is the only option, I'm all over those veggie
burgers like a rash even though they pay back in kind the next day It's
the MSG!
Rule No.1 EAT!
Rule No.2 Eat healthily

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The Ignored Epidemics

Food Intolerances
Everybody is sensitive to one type of food or food group or another, even
if they don't know it. The level of sensitivity defines whether it's a
problem or not. Other than the common tree nut allergies and seafood
allergies, other foods that humans are commonly allergic to//intolerant of
include; wheat, dairy produce, soy, tomatoes, coffee, mustard as well of
course, as the additives, preservatives and colouring in processed food.
Coeliac or celiac disease is now a common health condition in the
Western world. It is suspected to be an autoimmune disorder of the
small intestine cased by an abnormal reaction to gliadin, a glutenous
protein found in wheat, rye, oats and some food additives.
Symptoms of food intolerance are so vast and varied that diagnosis can
be tricky. Most use the trial and error method. It's easy to find out what
foods you're intolerant to. You just need a notepad and pen and a little
time to gauge the effects of eliminating one thing at a time. The only
effective treatment for food intolerances, sensitivities or allergies is to
eliminate them completely from your diet. On a personal note, I did not
consider myself intolerant to wheat but choosing to stop eating it is one
of the best decisions I have ever made.
Candida
Candida is possibly the most ignored worldwide epidemic. It is a
naturally occurring organism, found in all humans that is kept in check by
the healthy bacterias (acidophillus, bif idus etc). In balance, candida is
no problem. If we reduce or damage these healthy bacterias in the
gastro-intestinal tract, candida can explosively multiply. Over time, the
candida can multiply and cause irritation and discomfort and localised
yeast infections can occur. These are easy to treat, but if the candida
becomes systemic (throughout the whole body), by getting into the
bloodstream, it can cause all sorts of diseases. This can happen to any
of us but those with damage to the colon or with disorders such as
colitis, diverticulitis or Crohne's disease are particularly susceptible to
systemic candidiasis.
There are no medical tests for candida because it is present in all of us
naturally. Symptoms include; fatigue, a spacy. disconnected feeling,
alternating between diarrhoea and constipation, tingling in the hands and
feet, reduced or poor memory, particularly short term memory and
continuous vaginal infections and problems in women and prostate
problems in men. There are many more symptoms too but a few good

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general indicators as to whether or not you have systemic candiasis are;

if you've used a lot of antibiotics in your life. If you have or do use a
birth-control pill. If you have used steroid drugs. If you have or have
had colon problems. If you have repeated vaginal or prostate yeast
infections or if you've had sex with someone who had a systemic yeast
infection at that time.
There are many diets that address the symptoms of candida overgrowth,
but will do virtually nothing to actually eliminate the yeast in the body.
The concept that a high yeast, high starch, high sugar diet 'feeds'
candida is not exactly correct. In truth, we don't 'eat' candida and by
eliminating other foods, we cannot destroy it. Reducing those foods
allows the body to better handle the candida problem and to some small
extent helps to prevent accelerated candida overgrowth, but in order to
eliminate the problem we need to look elsewhere.
This test is a fairly good indicator as to whether you have an overgrowth
of Candida.
In the evening, place a glass of water by your bed.
When you wake in the morning, spit into the water. Don't gather your
spit too much, simply spit what is in your mouth.
Every 15 minutes for the next hour, look for the following indicators;
1. Stringy trails dangling down from the surface saliva.
2. Tiny cloudy drops suspended in the water.
3. The body of saliva remains intact and drops to the bottom of the
glass.
Over the hour, the later any of these indicators show, the less affected
you are. Indicators showing within the first few minutes likely point to a
worse condition. No indicators likely means you're free from Candida
overgrowth.
Internal Parasites
You may be surprised to learn that as many as 85% of the world's
population are infected with intestinal parasites but somewhere along
the way modern medicine and sanitation practices have persuaded us
that we are no longer susceptible to these invaders.
Parasites live on or in the body of other creatures. Intestinal parasites in
particular consume the nutrients of their host and in fact they may start
to eat the host. In the case of human parasites they typically reside in

20

your stomach but they can migrate to other areas such as your nose,
ears, brain or your liver. In addition to robbing you of precious nutrients
intestinal parasites release toxins that make you feel sluggish and will
eventually make you sick.
Former generations knew that a regular parasite cleanse was an
essential part of their health care it was something that the whole family,
pets included, underwent at least twice a year.
Nowadays we pick up even more intestinal parasites because we rely
too much on processed foods. It's difficult to say this tactfully but staff in
food factories are usually low paid, are often poorly educated by the
owners and many times are new immigrants with poor language skills
from countries with less hygienic habits.
Easily relinquishing control over kitchen sanitation is abundant but no
one seems to think it through. If you ever get the chance to visit a food
manufacturing plant or factory you may be surprised at the environment.
We've all heard or read horror stories about factory and restaurant food
contamination and I suggest there is much, much more that we don't get
to hear about.
That said, parasites and their eggs can be picked up from virtually
anywhere. A handshake, a kiss, an insect bite, undercooked meat, raw
fish, contaminated drinking water, freshwater swimming, our pets, our
children. Indeed, avoiding them is almost impossible, which is why our
ancestors regularly cleansed the digestive system.
Our environmental conditions including contaminated water, pollution
and overuse of pharmaceutical drugs not to mention poor diet decrease
our immunity to intestinal parasites.
Doctors have reported as many as 40% of patients with symptoms of
Irritable Bowel Syndrome (IBS) actually have intestinal parasites.
Intestinal parasites cause the same symptoms as IBS. Unfortunately,
many doctors refuse to consider the possibility of intestinal parasites as
the cause of IBS symptoms. Furthermore, the treatments for IBS do not
get rid of intestinal parasites and have other signif icant side effects.
The symptoms of some parasite infections are so similar to other
ailments that parasite infections are often overlooked as the possible
cause of both acute and chronic illness. If you are suffering from
recurring gastrointestinal trouble, such as Crohne's or colitis, or constant
fatigue, mysterious anaemia or any other unexplained disease you may
wish to consider a thorough parasite cleanse.
Today's research tells us that parasites of one form or another are
present and involved in every major illness from Cancer to Crohn's to

21

Aids. If you have pets and young children the probability is high that
your whole family is infected with intestinal parasites unless, of course,
you are already taking steps to to do a regular parasite cleanse.
It is very easy to combat intestinal parasites and there are simple dietary
steps that you can take to make it difficult for parasites to even establish
themselves in your body.
A parasite cleanse should include a colon cleanse (dietary or colonic
irrigation) to help expel the dead parasites, their eggs, their toxins and to
strength your immune system. Another reason to do a colon cleanse is
because parasites thrive in an impacted or blocked colon.
Parasites can also travel to other organs. For this reason a parasite
cleanse that includes detoxif ication of the liver and kidney is a
recommended for repairing the effects of a parasitic infection and
renewing your overall health.

22

Cleaning Up
If we don't want to put lethal chemicals into our bodies, we must be
careful we're not putting lethal chemical onto our bodies. Bearing in
mind that if the molecule is small enough, any chemicals in our personal
care products will pass through our skin, into the bloodstream and build
up in our internal organs, particularly in the brain and kidneys.
Here's a list of ingredients of a famous brand bubble bath;
Aqua, Sodium Laureth Sulfate, Cocamide DEA, Sodium Chloride,
Parfum, Glycol Stearate, Tetrasodium EDTA, Citric Acid, Formaldehyde,
Polyquaternium-7, Methylparaben, Propylparaben, Sodium Hydroxide.
Mmmm Lovely! How relaxing! The label on the bubble bath says,
"...will gently cleanse your skin, helping to leave it feeling soft and
smooth." Well frankly, this doesn't surprise me.
Sodium Laureth/Lauryl Sulphate
Sodium laureth sulphate is a surfactant. It is a substance that can
reduce the surface tension of a liquid and thus allow it to foam or
penetrate solids. It is also an industrial grade detergent, or degreaser.
Auto garages use it to clean engine oil off the floor.
Like all detergents sodium laureth sulphate attacks grease, thereby
helping to clean the skin. However, the human skin is a complex organ
and contains glands which deliberately secrete grease or oil onto the
skin to help keep it waterproof, supple and naturally soft and smooth.
Sodium laureth sulphate strips the natural oil from the skin leaving it
rough and dry. It is also extremely corrosive. Perhaps that is why this
bubble bath advises us to "avoid getting into eyes." Although this
warning is more likely because sodium laureth sulphate attacks the
formation of essential proteins in the the eyes leading to cataracts in
adults and preventing children's eyes from forming properly.
Research indicates that sodium laureth sulphate and sodium lauryl
sulphate can both react with other chemicals to form nitrosamines and
dioxine, both of which are known carcinogens.
Propylene glycol
Propylene glycol is a cosmetic form of mineral oil found in automatic
brake and hydraulic fluid and in industrial antifreeze. It can also be
found in makeup, shampoo, deodorant, detangler, styling mousse,
cleansing cream, mascara, soap, skin cream, bubble bath, baby powder,
conditioner, toner, after shave, perfume and baby wipes. When used on

23

the skin or hair it works as a humescent, ie. it prevents the escape of

moisture or water. The Industrial Material Safety Data Sheet warns
users to avoid skin contact with propylene glycol as this strong skin
irritant can cause liver abnormalities and kidney damage. It is also a
known eye irritant and it promotes dry skin.
Methylisothiazoline (MIT)
MIT is a preservative used in many popular brands and is known to
cause neurological (nerve) damage. This chemical prevents proper
communication between neurons which suppresses and impairs the
normal function of the brain and nervous system. Researchers are
concerned that pregnant women exposed to this chemical could put their
foetus at risk for abnormal brain development. In other people,
exposure could also be a factor in the development of Alzheimer's
disease and other nervous system disorders. Research has also shown
it can contribute to cancer and liver disorders.
MIT can also be found in tyre sealant, rubber cleaner, stain remover,
paint, adhesives and wallpaper stripper.
If you wonder why these dangerous personal care products are allowed
to remain on the market, it's because our governments, which are
responsible for regulating these products, spends almost no time, money
or effort investigating the safety of them. In fact, it may surprise you to
learn that manufacturers can put practically any chemical they want to
into shampoo, even if it is a listed hazardous chemical known to
contribute to liver failure and neurological disorders and even if it is
considered a toxic waste chemical by the Environmental Agency.
We are subjecting ourselves to toxic chemicals from the personal care
products we use, every single day. We bathe, brush, style, cleanse and
condition ourselves in toxic chemicals and we do it by buying and using
branded products with a high retail mark up that ensures the retailer
gives it premier shelf positioning at convenience stores and
supermarkets.
There are many safe alternatives available at quality health stores and
online.
The Wisest Fashion
Fabric may not be the first thing that comes to mind when you think
about living a healthier lifestyle, but it definitely should be considered.
Even many "health nuts" don't realise that synthetic fabrics are teeming
with chemicals and dyes that cannot be washed out, making them a

24

potential health hazard. These chemicals not only leach into the
environment, leaving an impact on groundwater, wildlife, air and soil, but
they can also be absorbed or inhaled directly.
Organic, all-natural fabrics like cotton, wool, cashmere, hemp, silk and
linen may be the safest options when it comes to your health.
Some little known facts about fabrics;
Chemicals are used to make fibres suitable for spinning and weaving.
A formaldehyde product is often applied to prevent shrinkage. This
product is applied with heat so it is trapped in the fibre permanently.
Petrochemical dyes, which pollute waterways, are used for colour.
Chemicals are added to make clothing softer, wrinkle-free, fire-retardant,
moth-repellant and stain-resistant.
Commonly used chemicals include volatile organic compounds (VOC's)
and dioxin-producing bleach.
Most dry cleaners uses perchloroethylene, a VOC known to cause
cancer in animals. There are a few environmentally friendly dry cleaners
around that do not use this chemical.
Nylon and polyester are made from petrochemicals, whose production
creates nitrous oxide, a greenhouse gas that's 310 times more potent
than carbon dioxide.
Rayon is made from wood pulp that has been treated with chemicals,
including caustic soda and sulphuric acid.
Dye fixatives used in fabrics often come from heavy metals and pollute
water systems.
Acrylic fabrics are polycrylonitriles, which may be carcinogenic.
Clothing and fabric that is treated with flame-retardant chemicals, such
as children's pyjamas, emit formaldehyde gas.
The chemicals used in synthetic clothing have long been linked to health
problems including cancer, immune system damage, behavioural
problems and hormone disruption but this insideous invasion is often
overlooked.
If you are very sensitive to chemicals, you may want to seek out organic

25

fabrics. Even natural fabrics, such as cotton, are treated with pesticides
while they are grown, and some of those pesticides will remain in the
fibres. Organic fabrics are becoming more widely available and can be
found in health food shops, fair trade shops and online.

26

Eliminating Processed Foods

It's been my experience that we can be lethargic towards change. It is
also true that I have never yet come across someone who regrets
changing to a healthy diet. If you already have a disease and have
realised your diet caused it or contributed towards it - good for you. Your
change will be quicker. By the time your disease is cured you will have
changed your diet so radically you will be fitter, stronger, more vibrant
and happier and you'll be attracting like into your life!
So here's a quick list summary of what's been said so far;
1. Eliminate processed food and drinks or consume as little as possible
2. Don't eat tinned food
3. Certainly, keep well clear of products containing;
* Flavourings (If you can't pronounce it - don't eat it)
* MSG, hydrolyzed protein and other flavour enhancers
* Aspartame, saccharin and other artif icial sweeteners
* Refined sugars
* Refined or bleached flour
* Sulphates and sulphites
* Nitrates and nitrites
* Propyl Gallate
* BHT & BHA
* Benzoic acid (aka sodium benzoate)
* Colouring
4. Don't eat partially hydrogenated or hydrogenated trans fats
5. Avoid products with a long shelf life. The better they do on the shelf,
the worse they are for your body
6. Avoid dehydrated and freeze-dried products ie. Pot Poodle, instant
coffee/chocolate

27

7. Don't eat or drink any concentrates

8. Avoid food and drinks that have been pasteurised or homogenised
9. Avoid products made with ingredients described as "natural
flavouring" or "natural colouring"
10. Become a keen label reader - don't be fooled
11. Don't put good wine on top of bad. Unblock the system ie. clean the
colon.
12. Avoid cleaning yourself, your house and your clothes with toxic
products.

28

Supplements
There are around 100 basic nutrients that the human body requires
everyday for a great life. These comprise of;
16 Vitamins (A, B complex, C, D, E and K)
70 Minerals (major, trace and micro trace elements)
8-10 Amino Acids
3 Fatty Acids (Omega 3, 6 and 9)
Phytonutrients (plant chemicals)
Antioxidants (destroy free radicals)
Many nutritionists recommend many supplements. Others say your
wasting your money and you get everything you need from a good diet.
With the reduced quality fresh foods we are forced to eat nowadays, to
get these nutrients from our diet is impossible. If you were to only eat
organic, homegrown meats, fruits and vegetables and you cook and
balance what you eat extremely well, you may get close to ingesting the
necessary nutrients, but it's still impossible you would get everything the
body needs, every time it needs it.
To get all of these nutrients solely from supplements would take around
ten bottles of supplements and around 100 per month.
Whilst I think it is unnecessary to spend a lot of money on everyday
supplements, the middle path is always the best. I recommend a good
quality multi vitamin and multi mineral and an Omega 3 supplement like
a flax seed oil or borage and some probiotics occasionally.
Remember - It's better to have a slightly expensive urine than a lack of
nutrients!
Please bear in mind that all supplements are not born the same. In fact
this is the topic of my next ebook. Have a word with me before buying
any supplements and I will explain why cheaper vitamins and minerals
don't work and steer you towards the right chelated supplements that
cost a little more but do actually work!
If you're concerned about your nutrient intake or wish to know more
precisely what you are lacking, seek out a professional nutritionist or
dietician that can do some clinical testing ie. blood and urine tests.

29

A Great Starting Point

What is health? Is it to do with feeling great on a day to day basis? Is it
being free of disease? Is it being pain-free? Is it being drug-free? Is it
having a clear, focused mind? Personally, I think all of these
descriptions are valid and there are many more. The one thing people
have in common is that they want to be happy. Happiness is a mental
state governed by hormones. So, healthy body means healthy mind.
Get the body healthy, the mind will follow.
It's fair to say that processed food is unhealthy. It's not really fair to say
that all fresh food is healthy, all of the time. Raw tahini (sesame seed
paste) is the best form of calcium known to man, but should be avoided
if you suffer obesity because of it's high fat content. Nuts are a
wonderful source of protein, omega- 3 and dietary fibre but could prove
fatal if you're allergic. Raw food is excellent for some while others
should only eat warm food. We are all incredibly unique and while we all
ingest, digest, assimilate/absorb and eliminate foods in a similar way, the
amounts can vary hugely from person to person. Maximum vitality can
only be attained through a fresh diet, a combination of knowledge and
understanding, instinct and intuition, experimentation and
supplementation.
What an exciting prospect! To embark on a mission to find out which are
the best foods for you and to learn how to cook them properly. It is the
greatest gift you can give yourself.
I'm not a fan of following any particular systems. In this day and age,
information is so readily available and there are many good systems out
there. I have found relevant, useful information in the most obscure
places and many times, contradictions have occurred between sources I
consider as reliable. More often than not, both are right and wrong
under certain circumstances. For example, it is accepted within some
arthritic communities that foods of the nightshade family like tomatoes
and potatoes should be avoided. There is absolutely no proof that these
foods have any effect on arthritis symptoms but it is very likely that this
diet works for some people by removing a food to which they are
intolerant. In fact, a 2-4 week diet of only potato peel is an excellent
treatment for some arthritis, but not if your intolerant! At these times of
contradiction, I always use a combination of further research (if there is
any), intuition and experimentation to make my decision.
During the process of balancing your body, you will discover foods,
people, cooking methods and supplements you trust and more that you
don't! I have included some acknowledgements and some links at the
end to trusted sources that I have found useful over the years. If you
seek the truth about food and drugs and not the gift-wrapped

30

propaganda, I strongly recommend using these links that I have built up

over 20 years, dancing in the meadows of alternative health.
Ayurveda is over 6,000 years old, Indian in origin and is a better system
than most, maybe the best. It can certainly be used to create a good
starting point for learning which foods are healthy and suitable for your
type of constitution and you can refine your diet as you learn more about
your ideal personal nutrition.
I have included an assessment for you and recommend you find out
your body type according to Ayurvedic principles. This is merely an
introduction to an in depth subject that can take a lifetime to master.
According to Ayurveda, the five great elements of water, air, earth, fire
and space combine into three fundamental energies called Doshas
(Vata, Pitta and Kapha), which are present in varying degrees within
each and every cell in the body. When they are in balance, you are in
harmony and when they are out of balance they can give rise to negative
emotions such as anger, jealousy, sadness or resentment and diseases
of the body.
As you read the options on the assessment sheet, take your time,
consider each description carefully and chose the option that has fitted
you most over your life. Keep a tally of the results as you go. Try and
answer the questions yourself, but if you're not sure, ask someone who
knows you well to give you their opinion. There are a total of 39
questions, 36 for men. When you are done, count up and write down
the results with the highest number first. An example may look like this:
Vata - 5, Pitta - 17, Kapha - 14.
Then you can express this more simply, highest to lowest as;
P - 3, K - 2, V - 1
This means Vata is least prominant, Kapha - second and Pitta is most
prominent in each cell of your body.

31

Pulse Assessment
Your Prominent Dosha is best assessed first thing in the morning, 20
minutes after waking up. Watch the breath until it is steady and calm.

1. Beats
Men should examine the right wrist, women the left. Take the pulse with
the ring, middle and index fingers of the opposite hand.
Kapha 60-70 beats per minute
Pitta 70-80 beats per minute
Vata 80-90 beats per minute

2. Finger
Assess the pulse of the ring, middle and index fingers and decide which
finger has the strongest, predominant pulse.
Kapha - Ring finger
Pitta - Middle finger
Vata - Index finger

3. Characteristics
Observe the nature of the pulse:
Kapha - Strong, regular, warm, broad, slow.
Pitta - Jumping, regular, hot, moderate, speed.
Vata - Weak, cool, thin, irregular, fast.
Do not read your pulse after massage, eating, sun bathing, physical
labour, while bathing or when hungry as it will not reflect your normal
pulse.
You can now refer to the ayurvedic food charts I've provided and see
which foods are most suitable for your body's constitution. Foods

32

marked "no" will tend to aggravate that energy (vata, pitta or kapha) and
those marked "yes" will tend to balance it. You should eat mainly "yes"
foods from the list for your predominant type and also for your second
most dominant type at a scale of approximately 2:1. Foods listed under
the body type that least match yours should be avoided or eaten only
occasionally. Of course these are guidelines and just as "no" foods may
be eaten occasionally, some "yes" foods may suit your body type but
aggravate an existing condition. In which case they should obviously be
placed on your "no" list.
As the seasons and the weather changes, so does your constitution.
This assessment tool can also be used quarterly to fine tune your
system as required due to the change in the environment. Redo the
assessment and choose the options that have fitted you most over the
preceding couple of months and then eat the foods relevant to your
current constitution but don't forget to do it again when the season
changes or you'll be eating stew and curry in the summer and salad for
Xmas dinner!

33

Ayurveda Body Type Test

VATA

PITTA

KAPHA

Appetite

Variable

Strong/
Overpowering

Slow/Steady

Digestion

Irregular

Quick

Sluggish

Elimination

Dry/Pellets

Soft/Loose/
unformed

Soft/mucus/
formed

Body
Temperature

Cold/Variable

Warm/Hot

Cool

Sweating

Little

Profuse

Medium

Speech

Fast/Rambling

Clear Concise/
Ranting

Slow/Soft/Quiet

Voice

Hoarse/Crackly
/Breathy/Sharp

Intense

Gentle/Sweet

Memory

Good short
term/Forgets
quickly

Sharp

Slow

No fixed
habits/Spends
money easily

Useful
habits/Spends
money wisely

Lifestyle

Many habits/
Accumulates
money

34

Mind

Restless/Active

Aggressive/
Practical/
Ambitious

Sensitivities

Noise/Pain/
Cold/Drafts

Heat/Light

Touch/
Emotions

Personality

Self
Conscious/
Sensitive/
Friendships

Strong/
Intolerant/
Useful
friendships

Hoarder/
Amiable/Long
friendships

Face Shape

Oval

Angular/
Square

Round

Facial
Radiance

Delicate/Subtle

Passionate/
Intense

Soft/Kind

Eyes

Small/Dull/Dry

Deep set/
Sharp

Large/Moist

Nose Size

Small

Medium

Large

Nose Bridge

Narrow/
Uneven

Medium/ Long
pointed

Wide

Lips

Thin/Dry
Black/Brown

Medium
Red/Yellow/
Swollen

Thick
Oily/Pale/White

Gums

Recession

Bleeding

Strong

Tolerant/Slow

35

Teeth

Irregular/Brittle/
Sensitive

Even/Yellow

Large/
Even/White

Neck

Long/Thin

Medium

Short/Big

Hair

Dry/Coarse/
Black/Brown

Thin/Fine/
Early Grey/
Blond/Red

Thick/Oily/
Wavy

Skin

Thin

Medium

Thick

Skin Condition

Dry/Rough/
Wrinkly/Cool

Oily/Moley/
Warm

Soft/Moist/
Smooth

Complexion

Lacks lustre/
Darkness

Rosy/Fair

Radiant

Childhood
Physique

Slight/Irregular

Medium

Thick/Stocky

Muscle

Under
developed/ Flat
chested

Medium

Plump/Chunky

Weight

Low/Easy to
lose

Steady

Easy to
gain/Stocky

Endurance

Very
active/Low
stamina

Exercises
vigorously/
Good stamina

No desire to
exercise/
Excellent
stamina

36

Bones

Narrow

Medium

Large/Stocky

Joints

Clicky/Noisy

Moderate

Smooth/Free/
Large

Fingers

Long/Narrow

Medium

Round/Short/
Thick

Sleep

Light/
Interrupted

Light/Easy

Heavy/Deep

Dreams

Fearful/Active

Anger/Violent/
War

Watery/
Romantic

Sexual Desire

Variable

Strong

Steady

Sexual
Stamina

Tires Easily

Average

Good

Menstrual
Pattern

Irregular

Regular

Regular

Menstrual Flow

Light/Variable

Heavy

Steady/Heavy

Menstrual Pain

Painful

Moderate

Painless

37

Ayurveda Food Charts

FRUIT

VATA
NO
Apples

YES
Sweet
Fruits
Cranberrie Apricots
s
Dried
Avocado
Fruits
Pomegran Bananas
ate
Pears
Berries
Watermelo Coconut
n
Figs
Grapefruit
Grapes
Lemons
Mango
Melons
Oranges

PITTA
NO
YES
Sour Fruits Sweet
Fruits
Apricots
Apples

KAPHA
NO
YES
Sweet &
Apples
Sour Fruits
Avocado
Apricots

Banana

Avocado

Bananas

Berries

Berries

Coconut

Coconut

Cherries

Cherries

Figs

Cranberrie
s
Grapefruit
Grapes
(Green)
Lemons

Grapes
(dark)
Mango
Melons

Figs
Cranberrie
(Fresh)
s
Grapefruit Figs (dry)

Oranges
(Sweet)
Papaya
Plums
(Sweet)
Peaches Pomegran
ate
Pineapple Prunes
(Sour)
Plums
Raisins
(Sour)

Grapes
Lemons

Mango
Peaches

Melons

Pears

Oranges

Pomegran
ate
Prunes

Papaya

Pineapple Raisins
s
Plums

Papaya
Peaches
Pineapple
s
Plums
VEGE'S

Raw
Cooked
Pungent
Sweet &
Vegetable Vegetable Vegetable Bitter
s
s
s
Vegetable
s
Broccoli
Asparagus Beets
Asparagus
Brussels
Beets
Carrots
Brussels
(Sprouts)
(Sprouts)
Cabbage Carrots
Eggplant Broccoli

Sweet &
Juicy
Vegetable
s
Cucumber
Potato
(Sweet)
Tomatoes

Pungent &
Bitter
Vegetable
s
Asparagus
Brussels
(Sprouts)
Broccoli

38

Eggplant

Cucumber Garlic
Garlic
Onions

Leafy
Greens *
Lettuce *

Green
Beans
Okra
(Cooked)
Mushroom Onion
s
(Cooked)
Onions
Potato
(raw)
(Sweet)
Parsley * Potato
(Sweet)
Potatoe
Zucchini
(White)
Potatoe
(White)
Sprouts *
Tomatoes

GRAINS

Barley

Oats
(Cooked)
Buckwheat Rice
Corn

Wheat

Millet
Oats (Dry)
Rye
ANIMAL

Lamb

Beef

Peppers
(Hot)
Radishes
Spinach
Tomatoes

Cabbage Zucchini
Caulif lowe
r
Cucumber

Carrots

Green
Beans
Leafy
Greens
Lettuce

Eggplant

Mushroom
s
Okra

Leafy
Greens
Lettuce

Parsley

Mushroom
s
Okra
Onions

Garlic

Peas
Peppers
(green)
Potatoes
Sprouts
Zucchini

Buckwheat Barley
Corn

Oats
(Cooked)
Millet
Rice
(Basmati)
Oats (Dry) Rice
(White)
Rice
Wheat
(Brown)
Rye
Beef

Beets

Chicken /
Turkey

Parsley
Peas
Peppers
Potatoes
White
Radishes
Spinach
Spinach
Oats
(Cooked)
Rice
(Brown)
Rice
(White)
Wheat

Barley
Corn
Millet
Oats (Dry)
Rice
(Basmati)
Rye

Beef

Chicken /
Turkey

39

Pork

Rabbit

Venison

Chicken /
Turkey
(White
meat)
Eggs
(fried/
scrambled
)
Sea Food

Eggs
(Yolk)

(White
meat)
Eggs
(White)

Pork

(White
meat)
Eggs
(not fried /
scrambled
)
Rabbit

Lamb

Rabbit

Pork

Sea Food

Shrimp

Sea Food

Shrimp

Venison

Lamb

Venison