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great care. Use half the recommended amount and only for one cycle of the dishwasher. Do not fill the second cycle receptacle with dish powder, but let it be a rinse cycle so that your dishes are rinsed twice. If you are caring for a cancer patient or anyone who is very sick, wash their dishes by hand in a mild liquid soap and rinse well.
When preparing a meal, always think ahead to what must be done for the next two meals; put grains and pulses to soak and meats to marinate, as necessary. Our readers will notice that the food preparation methods we recommend call for considerable advance planning—not a bad habit to cultivate in life.
Throw away all boxed breakfast cereals—the flakes, shapes and puffed grains produced by the extrusion process. Start your day with soaked oatmeal or other grain, whole grain dishes such as pancakes or muffins, eggs, fish, nut milks, broth or homemade soup.
Aim for a diet that is 50 percent raw or enzyme-enhanced. Raw foods include vegetables, fruits, meats, fats and milk products.
A good rule is to start your evening meal with a dish containing enzymes—either a salad with homemade dressing, raw meat or fish, or soup containing cultured cream. If your next course includes a sauce made from gelatin-rich stock, easy digestion and a peaceful night's sleep will be assured.
If the meal you serve consists entirely of cooked foods, then a lacto-fermented condiment is a must.
Keep sweets to a minimum, even natural sweets.
REFERENCES
1. Gittleman, Ann Louise, MS, Beyond Pritikin , 1980, Bantam Books, New York, NY.
2. Enig, Mary G, PhD, Trans Fatty Acids in the Food Supply: A Comprehensive Report Covering 60 Years of Research , 2nd Edition, Enig Associates, Inc., Silver Spring, MD, 1995, 4-8.
3. Castelli, William, Archives of Internal Medicine , Jul 1992, 152:7:1371-1372.
4. Hubert H, et al, Circulation , 1983, 67:968; Smith, R and E R Pinckney, Diet, Blood Cholesterol and Coronary Heart Disease: A Critical Review of the Literature , Vol 2, 1991, Vector Enterprises, Sherman Oaks, CA.
5. Rose G, et al, The Lancet , 1983, 1:1062-1065.
6. "Multiple Risk Factor Intervention Trial; Risk Factor Changes and Mortality Results," Journal of the American Medical Association , September 24, 1982, 248:12:1465.
7. "The Lipid Research Clinics Coronary Primary Prevention Trial Results. I. Reduction in Incidence of Coronary Heart Disease," Journal of the American Medical Association , 1984, 251:359.
8. Kronmal, R, Journal of the American Medical Association , April 12, 1985, 253:14:2091.
9. DeBakey, M, et al, Journal of the American Medical Association , 1964, 189:655-59.
10. Lackland, D T, et al, Journal of Nutrition, Nov 1990, 120:11S:1433-1436.
11. Nutrition Week, Mar 22, 1991, 21:12:2-3.
12. Alfin-Slater, R B, and L Aftergood, "Lipids," Modern Nutrition in Health and Disease , 6th ed, R S Goodhart and M E Shils, eds, Lea and Febiger, Philadelphia, 1980, 131.
13. Smith, M M, and F Lifshitz, Pediatrics, Mar 1994, 93:3:438-443.
14. Cohen, A, American Heart Journal, 1963, 65:291.
15. Malhotra, S, Indian Journal of Industrial Medicine , 1968, 14:219.
16. Kang-Jey Ho, et al, Archeological Pathology , 1971, 91:387; Mann, G V, et al, American Journal of Epidemiology , 1972, 95:26-37.
17. Price, Weston, DDS, Nutrition and Physical Degeneration, 1945, Price-Pottenger Nutrition Foundation, San Diego, CA, 59-72.
18. Chen, Junshi, Diet, Life-Style and Mortality in China: A Study of the Characteristics of 65 Chinese Counties, Cornell University Press, Ithica, NY.
19. Willett, W C, et al, American Journal of Clinical Nutrition , June 1995, 61(6S):1402S-1406S; Perez-Llamas, F, et al, Journal of Human Nutrition and Diet , Dec 1996, 9:6:463-471; Alberti-Fidanza, A, et al, European Journal of Clinical Nutrition , Feb 1994, 48:2:85-91.
20. Fernandez, N A, Cancer Research, 1975, 35:3272; Martines, I, et al, Cancer Research, 1975, 35:3265.
21. Pitskhelauri, G Z, The Long Living of
When preparing a meal, always think ahead to what must be done for the next two meals; put grains and pulses to soak and meats to marinate, as necessary. Our readers will notice that the food preparation methods we recommend call for considerable advance planning—not a bad habit to cultivate in life.
Throw away all boxed breakfast cereals—the flakes, shapes and puffed grains produced by the extrusion process. Start your day with soaked oatmeal or other grain, whole grain dishes such as pancakes or muffins, eggs, fish, nut milks, broth or homemade soup.
Aim for a diet that is 50 percent raw or enzyme-enhanced. Raw foods include vegetables, fruits, meats, fats and milk products.
A good rule is to start your evening meal with a dish containing enzymes—either a salad with homemade dressing, raw meat or fish, or soup containing cultured cream. If your next course includes a sauce made from gelatin-rich stock, easy digestion and a peaceful night's sleep will be assured.
If the meal you serve consists entirely of cooked foods, then a lacto-fermented condiment is a must.
Keep sweets to a minimum, even natural sweets.
REFERENCES
1. Gittleman, Ann Louise, MS, Beyond Pritikin , 1980, Bantam Books, New York, NY.
2. Enig, Mary G, PhD, Trans Fatty Acids in the Food Supply: A Comprehensive Report Covering 60 Years of Research , 2nd Edition, Enig Associates, Inc., Silver Spring, MD, 1995, 4-8.
3. Castelli, William, Archives of Internal Medicine , Jul 1992, 152:7:1371-1372.
4. Hubert H, et al, Circulation , 1983, 67:968; Smith, R and E R Pinckney, Diet, Blood Cholesterol and Coronary Heart Disease: A Critical Review of the Literature , Vol 2, 1991, Vector Enterprises, Sherman Oaks, CA.
5. Rose G, et al, The Lancet , 1983, 1:1062-1065.
6. "Multiple Risk Factor Intervention Trial; Risk Factor Changes and Mortality Results," Journal of the American Medical Association , September 24, 1982, 248:12:1465.
7. "The Lipid Research Clinics Coronary Primary Prevention Trial Results. I. Reduction in Incidence of Coronary Heart Disease," Journal of the American Medical Association , 1984, 251:359.
8. Kronmal, R, Journal of the American Medical Association , April 12, 1985, 253:14:2091.
9. DeBakey, M, et al, Journal of the American Medical Association , 1964, 189:655-59.
10. Lackland, D T, et al, Journal of Nutrition, Nov 1990, 120:11S:1433-1436.
11. Nutrition Week, Mar 22, 1991, 21:12:2-3.
12. Alfin-Slater, R B, and L Aftergood, "Lipids," Modern Nutrition in Health and Disease , 6th ed, R S Goodhart and M E Shils, eds, Lea and Febiger, Philadelphia, 1980, 131.
13. Smith, M M, and F Lifshitz, Pediatrics, Mar 1994, 93:3:438-443.
14. Cohen, A, American Heart Journal, 1963, 65:291.
15. Malhotra, S, Indian Journal of Industrial Medicine , 1968, 14:219.
16. Kang-Jey Ho, et al, Archeological Pathology , 1971, 91:387; Mann, G V, et al, American Journal of Epidemiology , 1972, 95:26-37.
17. Price, Weston, DDS, Nutrition and Physical Degeneration, 1945, Price-Pottenger Nutrition Foundation, San Diego, CA, 59-72.
18. Chen, Junshi, Diet, Life-Style and Mortality in China: A Study of the Characteristics of 65 Chinese Counties, Cornell University Press, Ithica, NY.
19. Willett, W C, et al, American Journal of Clinical Nutrition , June 1995, 61(6S):1402S-1406S; Perez-Llamas, F, et al, Journal of Human Nutrition and Diet , Dec 1996, 9:6:463-471; Alberti-Fidanza, A, et al, European Journal of Clinical Nutrition , Feb 1994, 48:2:85-91.
20. Fernandez, N A, Cancer Research, 1975, 35:3272; Martines, I, et al, Cancer Research, 1975, 35:3265.
21. Pitskhelauri, G Z, The Long Living of
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