Many people have their own idea of a balanced diet. Allow me to share my perspective:
I’ve combined philosophies from Dr. Schuessler, Dr. George W. Carey, and Dr. Sebi as the major influence in my personal idea of a balanced bio-mineral diet. All these doctors talk about Bio-Chemistry, which means chemistry of life. According to Dr. Schuessler and Dr. Carey, there are Twelve Mineral Cell Salts present in healthy human blood, “the Elixir of Life”. The 12 minerals that orchestrate the constant reconstruction of the human body “The stones the builders rejected.”
Hippocrates cured every disease known to man with nutrition.
A holistic approach to cures addresses Hydration, Breathing, Cleansing, Diet, Exercises, and Stress Management.
“If Nature didn’t make it, don’t take it” -Dr. Sebi
Dr. Sebi’s work with the Usha Research Institutes tells us that man-made foods (hybrids) are starchy, often contain cyanide, and make carbonic acidic in the body.
Alkalinity is important because the body is alkaline (7.36 pH). Eating acidic foods such as Starch, Blood, and Dairy forces the body to balance it’s pH back to normal levels. It does this by extracting alkaline minerals from the body, such as Calcium, Sodium Phosphate, Sodium Sulphate, Silica, and Magnesium Phosphate. Since Starch, Blood, and Dairy are what most people are eating these days, I wanted to address these minerals to assist you if needed.
Avoid Hybrids and other foods that are Acidic on the pH Scale:
Rosehips, Echinacea, Goldenseal, Comfrey, Banana (except native small varieties when over-ripe), Licorice, Aloe Vera, Spinach, Carrots, Cassava, Cow Products, Pig Products, Lamb/Goat Products, Chicken products, Fish product, Corn, Potatoes, Rice (except Wild Rice), Kambucha, Beans (except Garbanzo), Barley, Fennel, Sugar Cane, Wheat (except for Spelt), Yams/Sweet Potato, Peppermint, Garlic, Cranberries, Pineapple, Brussel Sprouts, Cabbage, Broccoli, Cauliflower, Beets (most all root crops except for Ginger), and many more.
Homeopathic medicine is not beneficial, because they use lactose or milk sugar which is an acidic substance. The theory of Homeopathic medicine may work better if they used date sugar instead. In my honest opinion, any supplement should only be made by concentrating the mineral salts from alkaline plants. It’s better to give your body a constant supply of these minerals directly from fresh organic produce, food grown from your garden, or from wild foraging.
“A gorilla can not survive if given the food of the polar bear.” Says Dr. Sebi in his seminars. By saying this he is pointing out his belief in genetic continuity of food. He believes that the African will not thrive on European food, but on native edible plants from Africa.
Doesn’t seem right to think that health can only come if you eat the food from your ancestral lands. Maybe instead the example that our ancestors lived, which was a life more in tune with nature, might be an example to follow.
The plants nature made, hereinafter Natives, that are from your ancient homeland might make you feel much more vital. I am convinced however that any native variety is perfectly fine for human beings to consume. We are all in the same species. We do not differ in bodily function as a polar bear would differ from a gorilla.
Finding the most Ancient Native Edibles and Ancient Medicinal Herbs in your location are essential. Growing them in your yards would be a good idea. Creating native community food forest gardens would be a great service to your neighbors.
Trophology is the science of food combining. It comes from knowledge of how the digestive system operates. If you don’t digest your food properly, the minerals will be wasted. If you don’t know how to food combine with Trophology, the best thing to do is simply eat one type of food at a time. Simplify your life, instead of complicating things with food mixtures. Especially if you are unaware of the effects your chemistry experiment has on your body. Simplifying the diet to one food at a time also allows you to get to know how your body reacts to each specific food type. Avoid food and combinations of food that cause excessive gas and indigestion.
Focus on how the food makes you feel. Dr. Carey points out that mineral absorption is disrupted by negative emotions such as anger, fear, worry, frustration, et cetera. If the food makes you feel tired or experience ‘low vibration’, then you should probably avoid the food or combination. If it makes you feel ‘high vibrations’, then keep it on your grocery list or recipe.
Also it’s good to remember not to cook your foods, because it damages (kills) them. Instead, eat them raw, so you can consume all available energy from food that is alive. Eating dead food takes away water and nutrients from your body for the added effort to digest them. All seeds and beans can become alive as soon as you soak or sprout them. The only food preparation tool you really need are your teeth. Most people do not chew their food well enough. Drink your food, eat your water. I don’t mean to process your food in a blender and drink smoothies. The friction from the blades cooks the foods and kills enzymes. That’s why many people freeze their food before blending. Eating naturally is much more agreeable for digestion.
Rinsing or even washing your food is necessary if you get food from the grocery store because even organic produce may have ‘organic’ pesticides on them. If the food is from your garden, or sanitary locations that you choose to forage, then rinsing is not necessary. In fact rinsing may eliminate the much needed vitamin B-12 that is naturally growing on the surface of food grown outdoors. This tells me that the world wide B-12 deficiency is due to people not eating as nature intended. Which is from food grown outdoors, harvested and eaten from the tree or plant, as is.
The Twelve Mineral Cell Salts:
My list is a personal list I made for myself, and is not a list intended to guarantee anything to anyone. Every human being is different and needs to find out the best diet for them, by studying their native varieties. Don’t stress, just do your best to eat older and older varieties of food at your own pace.
Some of these foods, of course contain higher concentrations of the minerals than others. I find that seeds, grains, and beans pack much more minerals than fruits, vegetables and herbs. That’s why I always eat more fruits, herbs and vegetable, and only a small amount of seeds, grains or beans. How much you need to eat depends on your body type and your current health conditions. You may need more of one mineral than the other; to heal and cleanse the system before you can flow with a routine maintenance plan. Ultimately it’s best to eat more often, every couple of hours, to keep the fire going. If you put too much wood in the fireplace all at once you could smother the fire and make it hard to recover.
Do reference Dr. Shuessler’s Biochemic Handbook, to know what minerals bring about natural cures for different ailments.
1. Potassium Phosphate (Kali Phos.) -The Chief Corner Stone – More info on all the mineral salts soon to come.
Foods: Cherry Tomato, Wild Rice, Native Apples, Sprouted Lentils, Lettuce (not Iceberg), Figs, Apricots, Olives, Green Onions, Sprouted Native Lima Beans, Mushroom (not Shiitake), Mustard Greens, Small Size Native Banana, Dates, Sprouted Garbanzo Beans, Parsley, Acorn Squash, Amaranth, Chayote, Basil, Mango, Elderberry, Pumpkins, Currants, Soaked Truly-Raw Walnuts, Avocados, Guavas, Dates, Nettles, Cayenne, Blessed Thistle, Cucumber, Peaches, Pineapples, Cantaloupe, Honey Dew Melon, Lemons, Chickweed, Plums, Kale, Purslane, Burdock, Dandelion.
2. Sodium Sulphate (Nat. Sulph.)
Foods: Native Apples, Asparagus, Green Onions, Key Lime, Lime, Pumpkin, Soaked Truly-Raw Almonds and Walnuts, Lettuce (not Iceberg), Turnip Greens, Sprouted Garbanzo Beans, Soaked Dry Fruit, Grapes with seeds, Cherry, Coconut, Dandelion, Cucumber, Wild Strawberries, Green Onion, Olive, Lambs Quarters, Thyme, Plantain, Burdock, Yarrow, Ground Ivy, Sage, Golden Rod.
3. Potassium Chloride (K Cl),
Foods: Apricots, Cherry Tomato, Garbanzo Beans, Avocados,Soaked Truly-Raw Almonds, Asparagus, Oranges with seeds, Wild Rice, Green Beans, Beets, Oranges, Mushroom (not Shiitake), Kale, Grapes with seeds, Raisins from Grapes with seeds, Cayenne, Ginger, Honey Dew Melon, Plums, Acorn Squash, Amaranth, Pears, Chayote, Mango, Elderberry, Basil, Currants, Cantaloupe, Peaches, Pineapple, Tomatoes, Lily of the Valley, Flax, Dandelion, Chickweed, Parsley, Lavender, Blue Vervain, Purslane, Burdock, Yarrow.
4. Calcium Fluoride (Calc. Fluor.)
Foods: Whole Grain Sprouted Rye, Lettuce (not Iceberg), Kale, Small Size Native Banana, Cherry tomatoes, Asparagus, Turnip Greens, Kelp and other Seaweeds, Wild Rice, Soaked Whole Sesame Seeds, Pumpkin, Sprouted Whole Grain Rye, Green Onions, Grapes with seeds, Oranges with seeds, Lime, Dandelion, Chickweed, Watercress, Willow, Purslane, Burdock, Horsetail, Stinging Nettle.
5. Magnesium Phosphate (Mag. Phos.)
Foods: Sprouted Whole Grain Rye, Avocados, Sprouted Whole Grain Spelt, Soaked Truly-Raw Almonds and Walnuts, Sunflower Seeds, Figs, Limes, Key Limes, Native Apples, Peaches, Coconut, Wild Rice, Asparagus, Gooseberries, Cherries, Orange, Kale, Sprouted Whole Quinoa, Soaked Whole Sesame Seeds, Mustard Greens, Sprouted Amaranth, Cantaloupe, Currants, Acorn Squash, Sprouted Garbanzo Beans, Plums, Lettuce (not Iceberg), Wake Robin, Eyebright, Mistletoe, Marigold, St. Johns Wort, Blueberries, Green Onion, Dill, Burdock, Purslane, Chickweed, Chamomile, Parsley, Spearmint, Dandelion, Stinging Nettle, Horsetail.
6. Potassium Sulphate (Kali.Sulph.)
Food: Lettuce (not Iceberg), Sprouted Whole Grain Spelt, Rye, Avocados, Amaranth, Quinoa, Teff, Oranges with seeds, Limes, Key Lime, Green Onion, Acorn Squash, Sprouted Amaranth, Cherry Tomato, Chayote, Elderberry, Currants, Mango, Basil, Kale, Cantaloupe, Honey Dew Melon, Mushroom (not Shiitake), Chickweed, Cucumber, Chicory, Endive, Watercress, Soaked Truly-Raw Almonds, Dill, Valerian, Purslane, Burdock, Dandelion.
7. Sodium Phosphate (Nat. Sulph.)
Food: Wild Strawberries, Native Apples, Grapes with seeds, Raisins from Grapes with seeds, Soaked Truly-Raw Almonds, Asparagus, Sprouted Garbanzo Beans, Tomatoes, Olive, Sprouted Whole Grain Spelt and Rye, Wild Rice, Oranges with seeds, Limes, Key Limes, Parsley, Figs, Peaches, Thyme, Dandelion, Catnip, Burdock, Blueberries, Coconut, Watercress, Bee Balm.
8. Calcium Sulphate (Calc. Sulph.)
Food: Asparagus, Green Onions, Cherry Tomatoes, Figs, Black Berries, Coconuts, Lettuce (not Iceberg), Kale, Turnip Greens, Small Size Native Banana, Black Cherry, Cucumber, Sprouted Garbanzo Beans, Soaked Truly-Raw Almonds, Watercress, Mustard Greens, Soaked Whole Sesame Seeds, Plums, Gooseberries, Chickweed, Burdock, Purslane, Blessed Thistle, Sarsaparilla, Stinging Nettles, Dandelion, Horsetail.
Food: Skins of Fruits and Vegetables, Green Peppers, Figs, Wild Strawberries, Pears, Native Apples, Sprouted Whole Grain Spelt and Rye, Wild Rice, Plums, Cherries, Agrimony, Burdock, Chicory, Red Clover, May Apple, Horsetail, Dandelion, Oak, Fever Few, Chickweed, Mallows.
10. Calcium Phosphate (Calc. Phos.)
Foods: Oranges with seeds, Limes, Key Limes, Figs, Dandelion, Soaked Truly-Raw Walnuts and Almonds, Sprouted Whole Grain Spelt and Rye, Wild Rice, Parsley, Soaked Whole Sesame Seeds, Sprouted Garbanzo Beans, Avocado, Asparagus, Plums, Wild Strawberries, Blueberries, Wintergreen, Horsetail, Thyme, Slippery Elm, Chickweed, Shepard’s Purse, Kale, Lettuce (not Iceberg), Burdock, Stinging Nettle, Cucumber, Purslane, Coconut, Horsetail.
11. Sodium Chloride (Nat. Mur.),
Food: Lettuce (not Iceberg), Squash, Soaked Truly-Raw Almonds and Walnuts, Native Apples, Peaches, Pears, Lime, Key Lime, Oranges with seeds, Green Onions, Olive, Cherry Tomato, Dates, Cayenne, Ginger, Asparagus, wild Strawberries, Sesame Seeds, Valerian, Plantain (herb), Cucumber, Coconut, Bay Berry.
12. Ferrum Phosphate (Ferr. Phos., aka Phosphate of Iron)
Food: Sprouted Whole Grain Spelt, Sprouted Garbanzo Beans, Green Onions, Lettuce (not Iceberg), Grapes with seeds and Raisins from grapes with seeds, Dates, Apricots, Peaches, Native Apples, Limes, Oranges with seeds, Plums, Figs, Mushrooms (not Shiitake), Soaked Whole Sesame Seeds, Wild Rice, Quinoa, Seaweed, Elderberry, Parsley, Wild Strawberries, Cucumbers, Soaked Truly-Raw Almonds and Walnuts, Amaranth, Irish Moss, Ginger, Sarsaparilla, Burdock, Guaco, Chickweed, Dandelion, Horsetail.
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