GREENNUTRITION
The present approach to nutrition could best be described as scientific nonsense. It is a case of the blind leading the blind into more and more confusion. Without the knowing the subjects below one will forever remain unqualified to speak on mankind’s nutritional requirements. Most theories on this subject are iffy science and are nothing more than mere speculation.
Nature’s organic produce (fruit, nuts & berries) come packaged individually as a complete product (nothing lacking - no extras required) for consumption by a creature evolved/created to consume it. All that creature's nutritional needs are provided for in the consumption of one food only. Mankind, just like all the other animals does not need to consume more than one food at a time to meet his total nutritional requirements for the day. Doing so places an unnecessary, sometimes insurmountable burden on the digestion system.
The only reason mankind or any other animal would need to select even one other type of food at any time, whether within the same day or a month hence, would be as a result of changes in the atmospheric temperature and humidity.
Anyone who considers otherwise, neither knows mankind’s anatomical design nor realises how we are perfectly created/evolved with systems to select that one food.
Essentially nutrition is about altering the character (the balance of the various minerals) of the life streams in the body, namely blood and lymph. Eating only one food (raw) at a time can achieve this requirement efficiently when one has re-established the natural ability to do so. Until then there are still worthwhile benefits for anyone adopting this principle for some meals until one is ready to wholeheartedly adopt this way of sustenance. Eating needs to provide the types and balance of all the essential nutrients appropriate for the body to increase or decrease it’s temperature and moisture reserves relative to the prevailing climatic conditions and in so doing, when coupled with physical activity, maximize the potential for growth. However, just as importantly, they need to be foods whose resulting wastes can be efficiently disposed of through the body's appropriate organs.
Nature’s creations are always perfectly endowed with all the essential senses to locate and select the appropriate food to meet their needs at any given time. (This applies to insects, bacteria and viruses as well as animals - think about it!) In utilizing those senses the organism maintains correspondence between itself and the prevailing environmental conditions from day to day. Mankind of all living creatures is the best endowed with sensory organs in the finding and selection of his dietary requirements.
Quoted from Page 76 of "MAN THE UNKNOWN" by
DR ALEXIS CARREL NOBEL PRIZE WINNER considered by many world authorities to have been the greatest Biologist and Anthropologist of the 20th century.
"An organ builds itself by techniques very foreign to the human mind. It is not made of extraneous material, like a house. Neither is it a cellular construction, a mere assemblage of cells. It is, of course, composed of cells, as a house is of bricks. But it is born of a cell, as if the house originated from one brick, a magic brick that would set about manufacturing other bricks. Those bricks, without waiting for the architect’s drawings or the coming of the bricklayers, would assemble themselves and form the walls. They would also metamorphose into windowpanes, roof-slates, coal for heating, and water for the kitchen and bathroom. An organ develops by means such as attributed to fairies in the tales told to children in bygone times. It is engendered by cells which, to all appearances, have the knowledge of the future edifice, and synthesize from the substances contained in the blood plasma the building material and even the workers."
These cells are not created from earthly materials in the blood. The first cell and all the rest of the organic structure of the body is built utilizing the four atmospheric gases in the blood plasma. Minerals, the earthly matter give it character and make the blueprint visible.
Many of the world’s greatest authorities on mankind assert that our bodies are definitely not created from food nor sustained by what we eat. What you eat has to adjust the character of the blood stream and lymph to be able to carry out certain vital functions in the body and in stimulation or slowing of the cardio-vascular rate.
When the body cannot dispose of the inorganic mineral wastes from what is eaten, these wastes cause aging and decrepitude. Rudolph Steiner was 100% correct when he stated "mineralization of the body results in aging and death." These same organic wastes also become the breeding ground for all viral and bacterial diseases. Mankind’s body has great difficulty in disposing of protein wastes from consumed animal products as this is outside it's design function. Just as nature abhors a vacuum it always moves to recycle organic wastes, especially nitrogen wastes in the form of undigested proteins by utilising one life form or another. Anyone who eats animal proteins is playing Russian Roulette with their life and laying themselves open to all bacterial and viral diseases.
More than anything, the body needs volumes of quality air infused into the blood stream by the lungs and as stated before, the food you consume is merely to condition the humors, blood and lymph. Most of us could survive 30 days without food, 3 days without water but only 3 minutes without air.
Sir Jonathan Hutchinson one of the greatest lung specialists expressed it very succinctly when he stated "your lung capacity (and its efficiency) is your vital capacity."
The body is almost completely composed of atmospheric gases namely oxygen, hydrogen, nitrogen and carbon. The oxygen and hydrogen mainly as water, they also in combination with carbon, nitrogen and a molecule of sulfate or phosphate form the amino acids. The latter two, sulfate and phosphate are used in minute quantities in the formation of the amino acids.
SENSES
It is also obvious that mankind in a natural state would have depended solely on four bodily senses in the choice of what to consume. The senses irrespective whether they came about by creation or evolution would have provided the perfect and only means in guiding mankind in the selection of what to consume. These foods would have been, pleasant to smell, to sight, to touch and to taste. Just as do all other creatures, by eating according to his senses Mankind would have ensured his body had the essential mineral balance and liquid to be in tune/harmony with the environment at any given time.
Obviously by utilizing your senses to select your food you will not need to have any knowledge on nutrition, you can forget about vitamins, minerals, carbohydrates, fats, proteins and all the other nonsense the so-called experts use to baffle you with their iffy science.
Mankind’s sense of smell must have been the first of the senses to have attracted/directed it to the source of its natural food. We know that mankind originated from tropical valleys and wind would have carried the pleasant sweet aroma of ripening fruit, directing him to the source. No aroma is more pleasant to smell than fresh ripe fruit after it has fallen off the tree and even before it falls in the case of many varieties. Sun/tree ripened fruit after falling on the ground can be smelt for miles down wind when our sense of smell is functioning at full potential.
Different types of fruits, nuts and berries ripen at different times and the various colors always appropriate for consuming when they are "Pleasant to Sight". The color chosen instinctively, when one’s senses have their natural potential, would be appropriate to achieve the desired affect on the body viz. To heat or cool and at the same time provide the correct quantities and balance of electrolytes to maximize the moisture in the fruits for the body's liquid needs. Viewed in this light, we also know that the green, yellow, orange, red, purple/black and brown fruits would have attracted attention at different times. Greens would have attracted during sustained heat periods in summer whereas browns would have done so during sustained cold times in winter.
Click here for some excerpts on the subject from various writings by Prof. Hilton Hotema a prolific writer of the '50s and '60s.
Considered by the author to be the greatest authority of the 20th century on mankind and religious interpretation.
Certainly one writer no one should ever miss reading – definitely the Oracle of the 20th century.
To understand the following sections it's important to know some basic chemistry. I don’t intend to cover all the minerals, concentrating only on the ones necessary to cover the questions below. All minerals are divided into two groups, Anions and Cations. I will describe their functions simplistically so everybody can understand without having to become an agronomist.
ANIONS
The negatively charged acid minerals, Phosphate and Sulfate, I like to call them sun elements as they DO NOT REQUIRE HEAT IN THE SOILTO MAKE THEM AVAILABLE to plants. As winter comes on and the soil temperatures drop they are still available and taken up by the plant, helping it to stay alive and warm. The different groups of animals eating from those plants benefit from these minerals in the same way.
CATIONS
The positively charged alkaline minerals: Calcium and Magnesium, THESE REQUIRE HEAT IN THE SOIL TO BECOME AVAILABLE TO PLANTS. As the temperature of the soil drops they are less and less available to plants. In summer these elements become more and more available as the soil temperature continues to increase. Simply put they keep the plant cool, they have the same effect on mankind when he eats their fruit.
POTASSIUM AND SODIUM
These two minerals are also cations and positively charged alkaline minerals. The main function of potassium is to ensure/govern the volume of water in plants. Sodium governs the retention of the moisture. These two minerals have other functions as well but it is not necessary to expand on that here. Too little sodium would result in a plant transpiring too rapidly, wilting and dying in very dry conditions. These two minerals serve the same purpose in animals (animals have perspiration instead of transpiration.)
More on the effects of these two electrolytes in the following item 7 on irrigated crops.
Most times in the following, the word ‘food’ should be taken to mean fruit, nuts and berries
SUBJECTS THAT FOLLOW:
1. TEMPERATURE, MINERALS AND COLOR
There is a definite harmonic link between these phenomena in nature.
Temperature and moisture both soil and atmospheric, determine the balance of the minerals in all organic substances which in turn determines the type of carbohydrates and hence the pigment/color of the skin of food.
The pigment color of edible crops grown under the ground are reversed to those above ground. It is not necessary to get into an explanation of this detail as one should never ever eat anything that originates from underground - our total needs are met by SUN RIPENED fruits only.
What follows is how the skin colors of different types of fruit, nuts and berries are indicators of the effect they can have on mankind’s body and hence the reason for them being eye-catching only at certain times and how these times are dependent on the soil and atmospheric temperatures. This all comes badly unstuck in most of today's agricultural practices because of the forced plant feeding using water-soluble chemicals plus artificial ripening and coloring of fruit before it arrives in the shops. Unfortunately most fruits are picked immature and the mineral balances in them have not reached their full effect/potential. But if they had, then the effect of fruit of the following colors would be:-
GREEN
Sustained cooling of body, examples: green melons, cucumbers etc.
The concentration of Cations calcium, potassium and sodium are higher than the concentration of Anions; phosphate and sulfate. In many cases a lot higher especially in the case of watermelons. The hotter the climate the higher the ratio.
YELLOW
Instant/limited cooling. Examples yellow oranges, lemons, papaya etc.
Cations and anions almost equal.
ORANGE
Balance with external temperature. Not hot or cold, naturally comfortable,
Examples, Oranges, papaya, mandarins, white sapotes, mangoes etc The amount of Phosphate in the fruit will be approximately 50% to 80% higher than calcium. It just so happens that the balance of these two elements in orange colored fruit is the same as in a new born child, 1 : 1.6 - (maybe 1:1.618, the Golden Formula)
Instant/limited heat. Examples: strawberries, red plums, red grapes etc.
These fruits have a higher concentration of Anions than the concentration of Cations. The level of the Anions depending on how cold it gets and the duration of reduced temperatures. The amount of phosphate can be considerably higher when temperatures plummet significantly.
PURPLE BLACK
Instant and longer lasting heat. Some of the sugars in these fruits have additional qualities. They react slower and having a more lasting affect on the body. Also some of the proteins become more discernable in them. Examples, purple passion fruit, black plums, black figs. The ratios of Cations to Anions are the same or similar to the red fruits. The main difference being that the Anion nitrogen now becomes more measurable in purple fruit.
Sustained heating. Always a higher concentrations of Anions than Cations.
The colder the climate the higher the concentration of phosphate, the longer the duration of heating. A very good example is the difference of concentration of these two minerals in the case of Pecans. In research, similar concentrations applied to Filbert (Hazel) nuts.
Temperature and duration being the determining factor.
Pecans grown in Texas or Southern Carolina had a P to Ca ratio of around 5 or 6 to 1.
Pecans grown in Southern Ontario in Canada had P to Ca ratio of 14 to 1
The colder the climate and the more enduring, the higher the phosphate to calcium ratio becomes. The higher this ratio becomes the colder climate the plants can survive in and in turn, so will those adapted to eat the nuts.
2. CHART ON TEMPERAURE MINERALS AND COLORS
ABBREVIATIONS P: Phosphate, Ca: Calcium
Showing approximate ratios
|
Soil Temperature |
Balance of main nutrients in ripe fruit |
|||
|
Fahrenheit |
Centigrade |
Cations |
Anions |
Skin Color |
|
100 to 105 |
35 to 40 |
4 Ca |
1 P |
Green |
|
85 to 90 |
25 to 30 |
3 Ca |
1 P |
Light green |
|
70 to 75 |
20 to 25 |
1 to 2 Ca |
1 P |
Yellow |
|
50 to 65 |
10 to 20 |
1.Ca |
1P to 1.5P |
Orange |
|
Refer below |
10 to 20 |
1 Ca |
3 P to 20P |
Red |
|
Refer below |
10 to 20 |
1 Ca |
3 P to 20P |
Black |
|
40 to 50 |
5 to 10 |
1 Ca |
2 P to 4P |
Brown |
|
25 to 40 |
0 to – 5 |
1 Ca |
4 P to 6P |
Brown |
|
15 to 25 |
-5 to –10 |
1 Ca |
6P to 10P |
Brown |
|
Below 15 |
-10 to –20 |
1 Ca |
10P to 20P |
Brown |
THE ABOVE CALCIUM TO PHOSPHATE RATIOS ARE THE IDEAL BALANCES FOR MANKIND LIVING IN THE SAME TEMPERATURE RANGE which is why it is best to eat locally grown produce and not so smart to eat produce from far away, especially the other side of the equator where the seasons are opposite.
RED colored foods are influenced very much by atmospheric temperature dropping sharply. When this happens the parent plants have the ability to rapidly increase their phosphate to calcium ratio.
BLACK - (includes the skin colors purple and purple black.)
Be very careful when considering eating unknown fruits with these colors - they could be toxic. (There are toxic fruits in all the above colors but black has most of them.) The furry or fine hairs on the skin of fruits usually indicates one or another undesirable acid component. In the case of peaches with a furry skin it is prussic acid. Many varieties of figs have furry skins and fine hairs can be found on some varieties of strawberries and other types of berries. In the case of the peaches and figs, peel them before eating. In the case of the berries, if your natural senses of sight and touch were working correctly, you would give them a wide berth if they had these fine hairs.
THIS FINDING OF 35 YEARS AGO IS PROBABLY THE MOST IMPORTANT SECTION.
WHEN THE SOIL IS COLD FOR ANY LENGTH OF TIME
Obviously in winter, then the message from the nerve ends in the feet via the hypothalamus gland will adjust the sensitivity of the eyes so that brown is the color "Pleasant to Sight." Referring to 1 and 2 above you will see brown will bring on sustained warming. No other color would have been chosen because the others would not have met your needs. At this time brown provides you with the necessary mineral and organic compounds to warm you. It is obvious that mixing different color foods in your diet does not make any sense at all. Why would you eat green foods in winter when they have a preponderance of alkaline minerals and end up making you even colder.
Some of the types of nuts growing in different climates:
In a highly tropical climate you would have coconuts
In a slightly less tropical climate you would have brasil nuts
In a cool sub-tropical you would have macadamias and pecans nuts
In a Mediterranean climate with short wet winters and long dry summers there would be almonds, maybe hazel, pecans and even macadamia nuts. However, the last three would be questionable as they would probably need irrigating and we don’t want to get into that lark.
In cold to very cold temperate climates you would have pecans, walnuts and Filbert-Hazel nuts.
Pistachios and cashews are questionable.
Peanuts are not nuts and are best left for rodents.
This is a little more difficult to explain without going into a lot of scientific detail.
As stated above, the nerve ends in the hands also have an influence in determining the color that is pleasant to sight. When the atmospheric temperature increases suddenly, which would happen on a warm winter day then, depending on the temperature differential between soil and atmosphere, the hands over-ride or moderate the messages the nerve ends in the feet are sending to the hypothalamus gland. The nerve ends in the hands are better developed and more sensitive than the nerve ends in the feet. Feet have greater insulation than hands. Also ground temperatures do not increase much from one or two warm days in winter. This shows that the hands have more influence on the sensitivity of the eyes to color because under these circumstances your selection would move away from brown (and the nuts that go with it).
In very cold climates it may be apples or pears or whatever else was growing in that environment that isn't brown. The color depends on the actual temperature of the day. If really warm, a yellow apple may catch the eye.
In cool temperate climate again pears, apples etc.
In a Mediterranean climate mandarins, oranges, apples pears etc.
In cool to warm sub-tropical climates oranges, mandarins, papaya etc.
In the sub-tropics it would almost surely be orange colored fruit and when eaten it would not generate anything like the internal heat as will nuts.
In a tropical climate papaya or one of the other yellow tropical fruits.
WHEN THE SOIL SURFACE AND ATMOSPHERIC TEMPERATURE ARE MORE OR LESS THE SAME
This happens in the colder zones usually only in summer, in the tropical zones any time of the year. When you are not aware of temperature, not feeling hot nor cold, then the color most appealing to sight would be orange. Depending on the climatic zone they would be one of the following:
Apricots, peaches, nectarines, the yellow to russet colored pears, apples, grapes, plums etc. In the warmer climates papaya, mangoes and most of the citrus etc. The color would vary here from very cold climatic to very warm climatic zones.
WHEN THE SOIL TEMPERATURE IS WARM AND THERE IS A SUDDEN DROP IN AIR TEMPERATURES.
Then the nerve ends in the hands ensures the eyes select a color that will provide instant heat. This would be fruits with red, purple and or purple black skins (that will be most pleasant to sight.)
When the soil is warm for any length of time, which would obviously be only from mid to late summer, then the most appealing color to sight would be green. As you can see in sections I and 2 above it is green fruits that have the concentrated source of alkaline minerals (cations) that would provide sustained cooling.
I have answered the four above set of conditions in various ways to ensure you get a grasp of what I am attempting to convey. Every time you are not sure go back to sections 1 and 2.
4. WHY IT IS IMPORTANT TO EAT THE FOODS GROWN IN YOUR LOCALITY
It is very simple because the mineral balances and the various organic compounds in the food are as a result of the climatic conditions prevailing at the time. In turn when consuming them you are tuned into those climatic conditions. Not hot, not cold, not thirsty, needing nothing, lacking nothing, nature having provided you with all your necessary needs in eating those foods that were pleasant to all your senses.
Example
Yesterday the fruit ripening on the tree has a sodium to potassium ratio of 1 to 20 having had no rain for months. Now it rained over night and for perhaps a couple of days. In checking the sodium to potassium ratio you will find it has increased dramatically, even as high as 1 to 300 or 400 in the case of bananas. Now you send those bananas to a dry climate, anyone there who eats them will become sodium deficient and will transpire body moisture rapidly. In turn taking dates grown in desert conditions and eating them in a tropical environment will result in excess sodium.
(The sodium of sodium chloride (common salt) is very different to the exchangeable sodium in fruits grown naturally but it does induce similar imbalances within the body.)
The electrolyte balance in the brain cells have a decided affect on your psychological space. When in balance you will have your head in the clouds and your feet on the ground. Whereas when the sodium is in excess you will have your feet on the ground, but with a dull mind. A deficiency of sodium will leave you with your head in the clouds, floating and spacey.
It could not be more obvious for so many reasons that you would be best off eating fruit grown naturally in your own environment, better still grow them yourself.
5. WHY THE PROTEIN THEORY HAS LIMITED VALIDITY
When mankind lived on his natural diet of fruit, nuts and berries the only time any appreciable quantity of protein in the foods he ate would have been in winter and early spring when nuts are available. Some of the purple black fruits that ripen at other times of the year have miniscule quantities of protein, example the purple black passion fruit. There is no doubt animal products high in protein accelerate growth but at a very expensive cost, namely early maturity, early death, acute degenerative diseases and a dramatic increase of the potential to contagious diseases. It is not the protein per se that brings on the acceleration of growth. It is the very high level of phosphates and sulfates in flesh foods that accelerates the heart rate resulting in the increase of blood flow via the liver, kidneys and other organs. RED MEAT CAN BE CONSIDERED A DRUG.
6. WHY IRRIGATED FOODS ARE ALWAYS IMBALANCED
When fruit or nut trees are grown naturally without irrigation there is a balance between the roots and the top of the tree. When the top of the tree begins to wilt, the roots will grow to meet the moisture needs of the top and at the same time the sodium rises from the soil and reduces transpiration. This process accelerates as the moisture available in the root zone diminishes. More detail on this will be provided under Ecology, Environment and Agriculture.
What we want to stress here is the effect of irrigation on the fruits you are going to eat. The two electrolytes, sodium and potassium, the former governs the retention of moisture, while the latter governs the volume both in the fruits and us in turn.
Under very dry conditions the sodium level increases dramatically. The higher level of sodium in the fruit the higher the fruit’s capacity to retain moisture.
When not irrigated the electrolytes in the trees and the fruit in turn are always in balance. Eating these fruits supplies the perfect electrolyte balance for every cell in the body and thus the efficient functioning of the kidneys, bladder and perspiration from the skin.
As soon as you irrigate the sodium immediately returns to the soil. Eating irrigated food would then imbalance the electrolytes of the cells of the body. The sodium will also return to the soil when it rains after a dry period, especially a drought. However, after rain there is higher atmospheric moisture so transpiration in plants reduces, we perspire less (it may feel like more but in dry conditions the greater amount we perspire quickly evaporates), consequently our body then does not need a high level of sodium.
7. WHY SHOES DISTURB YOUR SENSES IN GUIDING YOU WHAT TO EAT.
Why shoes do this is obvious. Sox made from synthetic fibre can do an even worse job of confusing the nerve ends. By covering your feet with shoes you are not only sending false messages to the hypothalamus gland and hence selecting the wrong color food but you may need to wear additional clothing since the choice of the wrong color food will inhibit internal warming. Wear sandals or better still go bare feet when ever possible.
Yes, more than half of the readers persevering to this point have snow during their winters. It was mentioned earlier that mankind evolved in a tropical climate and the theme all along has been that that is our natural habitat, the one with the greatest variety of fruits ripening over the most days in a year. But we can't all live in the Tropics and fruit & nut trees do grow just about everywhere except in the artic circle.
Back to snow and bare feet. There have been a few well documented instances where babies have been raised in the wild by wolves, wild dogs etc. The babes survived and several years later were eventually 'caught' and assimilated back into civilisation. In EVERY instance they had no concept of cold. They would walk naked in the snow without the slightest shiver. One was noticed taking a cold shower in mid winter, couldn't understand the fuss about needing to turn on the hot tap as well. Then there was Barbara Moore who spent months in the Himilayas wearing less clothing than we would wear in summer. These instances indicate that our body does have an inherent ability to be almost impervious to cold temperatures. After all, household dogs are just as happy running around a snow covered lawn as they are in a centrally heated lounge room.
Back to nutrition in general, by now there must be an inkling of realisation that if all of todays mankind were to suddenly revert to a natural diet, then the worlds largest economies would go into a state of total collapse. Looking at it another way, by supporting modern economies to remain the way 'they have become accustomed', we are paying a huge price - lifelong susceptibility to ill health, all too often debilitating and a vastly reduced useful life span. Do YOU think it's worth the price?
It is pehaps bemusing that if the Anti-Globalist groups, Greenies or even terrorist organisations actively set about to change the diets of the less fortunate peoples of the world to natural, they would not only vastly improve the lives of these people but would exact infinitely more leverage over the 'Super Powers' than their protests or bombs could ever do. Especially with terrorism, two wrongs don't make a right whereas just one 'right' can overcome many wrongs.
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