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By Beth M. Ley
Foreword by Dr. Arnold J. Susser, R.P. Ph.D.
 Digitized by the Internet Archive
In 2022 with funding from
Kahle/Austin Foundation

https://archive.org/details/naturalhealingha0OO0Ounse
 Natural
LALING
DBOOK
Get backto health
Naturally!

By Beth M. Ley
Foreword by Dr. Arnold J. Susser, R.P. Ph.D.
 This book is not intended to serve as medical advice. Its
intention is solely information and educational. Quantities
shown for beneficial supplementation are not prescriptive.
Some dosages are high and represent therapeutic test dosages.
Individual needs and tolerances will vary according to body
size, metabolism, age, diet and ailment. Please consult a
medical or health professional should the need for one be
warranted.
NOTE: Mega doses of certain nutrients for prolonged
periods, such as vitamin A, are not recommended unless one is
under a doctor’s supervision. Harmful levels may buildup in
the body if high dosages are taken for prolonged periods.

Acknowledgments:

Cover design: Bonnie Danuser

Editors: John Strandness and Julie Erickson
Publisher: BL Publications, Newport Beach, Ca.

Copyright © 1990, 1992 All rights reserved. No part

of this book may be reproduced or transmitted by any
means, electronic or mechanical, without written
permission from the publisher.

BL Publications
Printed in the United States of America
First Printing: November 1990
Second Printing: August 1992
 TABLE OF CONTENTS

Foreword
BY DreArnoid Susser Gaya ore: vii

PRETOCUGEION eee ee xi

PAT e NUCTIEIOM ese ee eee 1

BIIOWIe OU Ag ts, (oS) VECATIMIS ccc. tessa cehtner fe
AVE ered lt seen ches cans nace va nerccegy decisis cae ators secotuaeres 15
AR LIOINPCLUAU
OS nr aneanesccsas
dsanear dothscensss-atis us te? 25
|G21 epee rt neo tin APRAeterna Aa Rie aeeSime A 35
PBPUGldis testanttretsch vax anes (her seve se eran ate ve care tures cate 45
WY ARI re carat cermaee a acate tense av sata ees sgae ne deerane umn eeeaees 55

Part 2: Ailments and Conditions................. 59

PMCLNG eee Se ecer semen ces shee d EUSUN cane nears cau y race pemateees 63
TaN UNA)abana imal Sele seat BSED RURG Aeron Aen AAPM ERP ane SEE, 67
ZICOMOUSIN alld EIATIOOVElS pn. scarsee osran sane -cenee 73
7gUL 80 ohelapse atc fo aid Sn Se are yaa 77
PAPMOLE RIA INCL V OS die cke suid er teense nseectaenaieenceace 81
ss
Atal 6Ve9no a mmm ol Orta te ek Fea Pn Ran ly ot 83
PXSULTIIR Te create tee Sintec erie ct antas caetipa science Tee 87
(BE a a ac NE Dee tgs alent a aie etcetera ae Ny iad 91
POAC ISECAU tree ccc ere rem tet en cent as cr eee 93
SLEW abe ok 1cee RN tay fe a ar er eR ae 95
PSOUY OU Ol ees hes cern ieee stone neve aneerces ustiny 97
14 6B RS]Choe Se Gh Nn te Ne RD a ie 99
BLL Ls One hes ones tcc ten fee eae cea heb Scan geen 101
CTIOLES ETO RECIICUION nen ceetiasie.s cons. ieeoueene ane 103
OL SOLES ae ace eee he eerie in sue ade ee ee ee 109
SCOMMUMOM COLO cae reek cereus se ties Seon an tea aaee 111
AU OMS POAOL yaork cone eae rr tana Kane 115
DANIO UL ce ee. cre sane anen iesene ce thinarssc lacunae car 117
BEV Ye) oho) Ae eral 7 ie ae Siemens hae icine Ce or ee 119
Diareiear iat ee eS Be ee cess 123
Dieting AG ODESILVen ccc nseeeetee at eenee eraser 125
DIGESTIVE DISOL GENS sec cess. ceeen tent perenen teen er a 129
IDEY SKINS aoenc, soe setae cot een acasalsem yyeae nce ao eee 131
|
Diels)
8°) Bane ene meee PEreEECe oor res oreemia oC one dyn eck 133
PAULI SUG arta ts cis tea ctiase as ceases gens Sa anes deena 135
Flatulence: (intestinaliGas) sce..scst tesa eee eee: 139
ss Re Oo et lee ema eat te eee 141
FOOCEPGISONIIIO ce. cnet ccs cs tet v ests Meancen aa ae ae 143
OGM ET ODIGII Gt. crak. 4 oe hace wuts ie eee eects 147
CAMISIOMES eases sete veces scenes cu taicianes srecemamnens aaa 151
GOT ee, Bese ae kis SAGE gee SEs 153
CLAY ELA atest tr tee Maceo ae errr ee Seren rime st ase 155
GUIS CASE is wee ces eee nee ne ete emer 157
lipbehed 22
Vee ran Pre a ee eee en nee 161
FICAGACIIG: A rastenceteace cue Orsin cosen tase toe aster anne 165
HGArtOUT ite ota eat a eee 169
FLCIMOREMOIGS 1. tyeect te ince quate ie a on nee nae 171
PTC PAULUS seencacee ese aoe eaten ee ee ees 173
ITA CUS ELGr ial ties es eck ven arog. eer aas amen aers 175
ELT CLUS ocean dik Ase hy Se ees en Oe dened anus dene dmnea caves 177
PUIVESter nar ete ceeete eee tin eet cn sec den atten maces 179
Hypertension (Highs Blood Pressure) ....2.se. 181
ELVO SIVE CII Carseat sthke sain Sivan ranean eats 185
lbvehouibbatsu DYonlolee
(el; ye hte emote Caen 189
TIVQISES THOT es tes tee ace teers tne et Tee nee 193
LIISC CU LECGeerenc tem nesses ciate encin reese Rc anene mene 195
IMMSOMUMa cp eeaee ec teertri ise: ce nccooeet emenceee Po eee 197
PUCHINIO For ecnae e eat aertert iene tea. n cin ter es mene ese 201
RICHIE: SEOMECS siete, atte eich sega ite n nace eter 203
Veo Cramps (© HarleyallOuse tea. see
see ae 205
MICIONY ec.siesat avid ova coteus pusncstvan ieee tacbene messes 207
Mental Healtlie ter co mexeeane anteater ca 211
MGBnIIS SICK MESS Saertn tener e css ec ss. as eine eroea tee 213
MOUIORU SICKNESS Wirn a: cree tees. cook cand vote eae namones 215
MOSGTULOsDIRCSA tac etcrens covers nage tae eee ee 217
Nail PRoolenis sss.) cscsscesdi dteas Oe ee erate nee219
 Nasal Congestion (SinsitiS) 22 5 ok.6...ccsececceces 221
INGE VO Ca cane ae nec a cre cheb eden oy ds eamecoagueas 225
INSTRUM SILENCE eis a ceecaiieadnc uk? veFost Gisuscase¥ecdueays 227
PEO DOL OG IS ween ca tamaea nein aniel tevin suis (auiveeies incase229
Pere a ee as ans Sek ee alga cee cet 235
PES ta LrTOU G cere eed cetecahs Vids Sue's aces an ok 237
PS OTS es gen we Ak ete eas ae tcpalieticc enics asinvl uso teiveaiebans 241
Scurvy, (Vildmin.< Den cCien cy) vitenwecasctetient: 243
SOTO OT sun nat tex tein Caen ue eh others can canes 247
DIN TrODICINIS i. secterste aes etcccev ade c cite eeheo ss Mee 251
iol Sierewire ereeartaaee Mies there 257
RETO EET ee Srcaer Sat canine Seem etre Che mete eniC hs, es 261
PUP OS Si tee ete heat ee tate eee tues obeyac cccon vawssdbicees 263
ENyroid Disorders Ae
he eS 267
‘Tonsillitis and SoreAhroats..22
2 271
LORE LOCA reece re tense eco ete cte rere ticeen att eee 273
eTAT Vee aC eI CCHIOMNG tr rteacrwcctett ses areca: 277
NAT ICOS@LVEIIIS fon cereinas crttireeteereee
cecatnaaeee ronteuey 279
get
£21idOF es ti i ane nt eats OR as Se eR aR le 281
Worms (Intestinal ParasileS):..:ac6.-4.<.aceeseceses 283
Yeast Infection- (Candida Albicans) ............... 287

Appendix
Pe Casror Ol Pac Kereta. ee acne cee Cae tases ok has ena 289
lies Vitamin Bowel 1 olerance Level os osc... 290
(i: sBonmulas. For Healilic. se-..0ss
ids. spss caneest ert 291

Bibliography 3.25.5. ese Meee. aes, 2 ee 295

|BU6 Coy. Saat tera Be aire art:fa BP Rene a 299
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 FOREWORD

I have not always known the value of natural healing.

I spent much of my early adult life involved in the
orthodox allopathic field of medicine as a pharmacist and
as a medical detail man for a major pharmaceutical firm.
My responsibility was to call on physicians, inform and
instruct them on the benefits, dosages and side effects of
the drugs sold through my company. We manufactured
and sold every type of drug possible for conditions ranging
from mental illness to fungus of the toe.
In the course of my 17-plus years in the field, I called
on nearly 40,000 medical doctors. I shared the opinion
with my physician contacts that if you could not treat a
symptom, then you just might have to “cut it out.” With
the pharmaceutical education I had, I simply thought that
drugs and surgery were the cure for everything. I did not
know the area of natural medicine even existed.
Later through an illness of my own and wanting to
avoid mastoid surgery, I fell into the area of natural
healing. Low and behold it worked! It was then that I
discovered there was something else out there and I
decided to go back to school and became totally involved
in natural health.
In 1972 I remember feeling secure in my vast amount
of knowledge about health and medicine. Now 18 years
later I realize what I knew was drugs, and I knew very
little about natural health. Now I realize how much more I
have learned and how much expertise there is out there.
It is ironic how at a certain age we seem to feel that we
know a lot, and then five or ten years later we realize how
little we actually did know. As life goes on we learn more
and more everyday.
Although I have a vast experience in my research of
books, newsletters, periodicals and publications
throughout the health field, it was with great pleasure

vii
that I accepted this invitation to write the Foreword to this
book and join the notable company of contributors to this
book.

Three cheers!
Make that 77-plus cheers for Beth M. Ley and the
“Natural Healing Handbook!”

The author has successfully and brilliantly expanded

the standard 26-letter alphabet to a 77-plus-letter
alphabet of extremely valuable health information and
guidance.
After a thorough, but “easy-to-digest” Part I on
nutrition, Beth moves on in Part II to a clearly presented
discussion of no less than 77 ailments and conditions of
health in an easy-to-follow alphabetical order. Her expert
style and handling of this and other subject matter
through this book is done with both uniqueness and
originality of thought as well as consideration for the
reader.
“Natural Healing Handbook” exhibits true meaning to
the phrase, “Health is Wealth.” This book contains a
wealth of knowledge contributed virtually by a “Who’s
Who” in the health and nutrition field, presented in an
easy to read, enjoyable format.
The reader benefits from the expertise from a highly
respected and distinguished group of individuals
including renowned researcher and chemist Dr. Jeffrey
Bland, President of HealthComm, Inc., and former
director of the Nutritional Supplement Analysis
Laboratory at the Linus Pauling Institute of Science and
Medicine; Dr. Linus Pauling, himself, nobel prize winner
noted as “the greatest chemist of the 20th century,” and
for his work with vitamin C; Dr. Stephen Levine, for his
work with allergies, chemical sensitivities and free
radicals; Dr. Keith Sehnert, known for his work with
Candida-Related Complex (CRC), the immune system,
medical self-care, nutrition, and stress management; Dr.
John Willard, creator of the patented Catalyst Altered
Water; Dr. Hal Huggins, known for his work on mercury
(dental fillings) related toxic diseases; Dr. Paul Eck, noted
vill
scientist and mineral researcher; Dr. William McGarey,
noted physician for his work with the body, mind and
spirit, and work with castor oil, Dr. Oscar Rasmussen,
renowned nutritionist; Michael Tierra, noted outstanding
herbalist; Udo Erasmus, prominent authority on the
subject of fats and oils.
This book is truly the wealthiest source of health and
nutrition information ever compiled in a single
publication. Just a glance at the introduction, index,
appendix, and bibliography will give the reader an exciting
sense of awareness of what this book has to offer. This
book gives a positive hope to the improvement of one’s life
without drugs
This book covers every possible ailment or condition
that I have seen in my practice, plus a few others.
“Natural Healing Handbook” can serve as a valuable
usable reference book for years to come!
Whether you want to stay in good health or get back
to good health naturally, this book belongs in your
“Health is Wealth” library. “Natural Healing Handbook”
truly offers something for everyone!

Dr. Arnold Susser

Dr. Amold Susser, President of Great Life Labs, is a

registered pharmacist, has a Ph.D. in nutrition and is a
licensed naturopathic physician. He is the nutritional
consultant to the trainers of the San Francisco Giants
and the New York Yankees. In addition, he is the
founder of the American Academy of Nutritional
Consultants, the Nutrition Society of America, and is the
author of the book, “The Indigestion of America From
Headaches to Hemorrhoids.”

ix
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 INTRODUCTION

This guidebook was designed to provide useful

information about ways to improve one’s health and well
being through natural means. Education about what good
health is and what the body needs to obtain and maintain
good health is important so that we can make the best
decisions for ourselves.
Good health should not be thought of as absence of
disease. We should avoid negative disease-orientated
thinking and try to concentrate on what we have to do to
remain healthy. Health is maintaining on a daily basis
what is essential to the body while disease is the result of
attempting to live without what the body needs. We are
responsible for our own health, and should get in control
of it. If we are in control of our health, disease will not
take control.
Our health depends on education.

Natural Healing
The purpose of natural healing is to remove the cause
of disease without harmful drugs or unnecessary surgery.
Natural healing utilizes natural therapies including
nutrition (vitamin and mineral supplements and diet),
herbs, homeopathy and hydrotherapy. Massage,
reflexology, and spinal manipulation can also be utilized
effectively for restoration or maintenance of good health,
although they are not covered extensively in this
handbook.
This book is made up of two major sections. The first
is Nutrition, which discusses the six classifications of
nutrition as a major role in maintaining optimal health.
The second part discusses specific Ailments and
Conditions, including explanations, symptoms, causes,
suggestions on what to do to achieve natural healing,
including proposed supplementation* as well as

xi
suggestions as to what one can do to avoid the condition
This section of the book is not meant to provide quick
relief for symptoms. When looking up a condition or
ailment, it is important that you consider what the
underlying causes are if you expect any relief from the
symptoms. Elimination of the cause is often the best
remedy to eliminate the symptoms. If you do not eliminate
the cause and simply try to cover up the symptoms, you
will encounter an unending cycle which can be more and
more vicious with time.
For example, if you have dry skin, it is important to
determine if a vitamin, mineral, or essential oil deficiency
exists, or if over-exposure to the sun, or lack of humidity
in the air, etc., is the cause in order for you to correct it.
Creams and lotions are only a temporary solution which
only cover up the symptom and will not solve the
problem.
Another example is pain. Pain, such as a headache,
can be due to any number of causes including allergies
(food, inhalants, etc.), digestive problems (constipation,
indigestion, toxicity, etc.), low blood sugar, stress,
arthritis, over-indulgence in alcohol, high blood pressure,
anemia, eye strain, and others. Pain killers may help your
headache temporarily, but if the cause is not identified
and eliminated, the headache is likely to return.

I would like to thank the numerous health authorities

I have had the opportunity to work with in the last few
years who have guided me and taught me a great deal
about wholistic health and wellbeing. The following
individuals have served as mentors to me and I am greatly
indebted to each of them; Dr. Jeffrey Bland, Dr. Linus
Pauling, Dr. Stephen Levine, Dr. Keith Sehnert, Dr. John
Willard, Dr. Hal Huggins, Dr. Paul Eck, Dr. William
McGarey, Dr. Oscar Rasmussen, Dr. Dean Call, Michael
Tierra, Udo Erasmus, James South and finally, Dr. Arnold
Susser, who is the author of the Foreword.

*This book is not intended to serve as medical advice. Its intention is

solely informational and educational. Quantities shown for beneficial
supplementation are not prescriptive. Some dosages are high and
xii
represent therapeutic test dosages. Individual needs and tolerances will
vary according to body size, metabolism, age, diet and ailment. Please
consult a medical or health professional should the need for one be
warranted,
NOTE: Mega doses of certain nutrients such as vitamin are not
recommended for prolonged periods unless one is under a doctor’s
supervision. Harmful levels may buildup in the body if high dosages are
taken for prolonged periods.
Xiv
 Part I

Nutrition
wer
Pay
 Nutrition is the relationship between foods and the
health of the body. Optimal nutrition is a diet that
contains all essential nutrients which are supplied and
utilized in a balanced amount to maintain health.
Optimum dietary habits include two simple concepts:
What you should eat and how much you should eat.
Understanding the reasons behind these two concepts is a
bit more complicated.
Knowledge of the nutrients and their functions in the
body is needed for the understanding of good nutrition
and a balanced diet. A balanced diet contains portions of
each of the main nutrient classifications of food. The six
basic classifications of nutrients are the carbohydrates,
proteins, fats, vitamins, minerals, and water.
Each nutrient has its own special function and
relationships tonthes body; *but-nosmutrient acts
independently of the other nutrients. All the nutrients
must be present in the right quantities in order to
maintain optimum health. Although everyone requires all
these nutrients, individuals do not necessarily require the
same amounts of these. Quantities vary according to
individual needs.
The myth of the typical American diet is that it is
normal, well-balanced, and contains sufficient amounts of
all the nutrients we need.
The truth is it is not.
A balanced diet is often discussed in books, but many
of us never actually see it in front of us. In spite of all
the excuses we might have for not getting proper
nutrients such as soil depletion, food processing and
cooking, it ultimately is our own responsibility to feed
ourselves properly. Just because a piece of white bread
has all the natural nutrients refined out of it does not
mean we have to eat it. There are many other much more
nutritional food choices we can make.
We have become a nation of convenience. We want
what is fast and easy. We have a huge abundance of fast
food restaurants, frozen foods, canned foods, boxed foods
and junk foods to choose from to satisfy our hunger and
cravings. Unfortunately, the refining, preservatives and
additives that accompany them are preventing us from
satisfying our nutritional needs.
Nationwide surveys in North America have shown that
the diets of more than 60 percent of the people tested are
deficient in one or more of the essential nutrients. The
surveys tested only 10 of the 45 known nutrients, and
used as their standard for adequate nutrition the very low
Recommended Daily Allowances (RDA). These are
recognized as the minimal requirements for these
nutrients and are inadequate to maintain optimum
health.
The most common deficiencies found in these surveys
were iron, calcium, zinc, chromium, iodine, magnesium,
selenium, manganese, vitamins C, A, E, B-6, B-2, folic
acid, and essential fatty acids.
Nutritional deficiencies result whenever inadequate
amounts of essential nutrients are provided to tissues
over a long period of time. Good nutrition is essential for
normal organ development and functioning, for normal
reproduction, growth, for optimal energy and efficiency,
for resistance to infection and disease, and for the ability
to repair bodily damage or injury.
Deficiency symptoms are not necessarily obvious.
Conditions develop slowly over time and are not black and
white. One does not need to have scurvy to have a vitamin
C deficiency. One does not need to have osteoporosis to
have a calcium deficiency. Symptoms can be as subtle as
appetite loss, bad breath, soft or brittle fingernails,
fatigue, or insomnia.
Malnutrition does not only occur in areas of poverty or
under-developed countries. We, one of the most
technically advanced and fast paced nations, do not seem
to know how to feed ourselves properly so we can feel our
best.
We are not indestructible. One does not expect to feed
an automobile diesel fuel while it requires unleaded and
expect it to run optimally. Almost certainly it will end up
at the service station accompanied by a hefty bill.
Although a bit more complicated, humans fed improperly
over time may end up at the hospital also accompanied by
a hefty bill.
We are not exactly healthy as a population. We suffer
from colds, allergies, excessive weight, diabetes,
hypoglycemia, anemia, arthritis, mental problems, heart
disease, cancer and many other conditions that leave us
unsatisfied with our health and feeling rotten. We too
often do not even consider our own eating habits as the
possible cause.

“Anyone who has in the past eaten sugar, white

flour, or canned food has some deficiency
disease...”
Dr. Daniel T. Quigley, author of
“The National Malnutrition”.
 KNOWING YOUR A, B, Cs:
VITAMINS

Vitamins are organic compounds which are

indispensible to body functions. Vitamins are used within
the body’s various structures as building blocks and are
necessary for various biochemical functions. Most
vitamins must be ingested although some may be
synthesized within the body.
In order to have optimum health, we must obtain an
adequate quantity of each of the vitamins. The amount
needed varies from person to person and the amounts of
specific vitamins needed is based on a number of criteria.
The Foods and Nutrition Board of the National Research
Council have established Recommended Daily Allowances
(RDA) for each of the vitamins, but many people disagree
with this interpretation. For example, Nobel Prize winner
Linus Pauling, believes that “the RDA for a vitamin is not
the allowance that leads to the best of health for most
people. It is, instead, only the estimated amount that for
most people would prevent death or serious illness from
overt vitamin deficiency.”
In order to obtain optimum nutrition, many people
use supplements in addition to eating a proper diet.
Because nutrients in the soil are not as plentiful as they
once were and many other factors, one cannot be certain
the nutrient value of the foods eaten today.
Vitamins taken in excess of what can be utilized in
the metabolic processes are not usually of any value and
will either be excreted in the urine or stored in the body.
Excessive consumption of some nutrients (particularly
fat-soluble vitamins) may result in toxicity.
Vitamins are usually distinguished as being water-
soluble or fat-soluble. The water-soluble vitamins are the
B complex, C, and the bioflavonoids and are usually
measured in milligrams. The fat-soluble vitamins are A,
D, E, and K and are usually measured in International
uf
Units (IU). An exception is beta carotene, a water-soluble
form of vitamin A, which is expressed in IU also.

VITAMIN A:
An antioxidant essential for fat metabolism and to
develop and maintain healthy skin, hair, nails, eyes
(especially night vision), teeth, bones, gums, mucous
linings, membranes, and various glands (especially the
lungs). Vitamin A helps resist infection, and prevent
premature aging and senility.
Natural sources: Whole milk, eggs, leafy green and
yellow vegetables and fruit, and liver.
RDA: 5000 IU

BETA CAROTENE (PROVITAMIN A):

An excellent protective antioxidant. Beneficial for all
functions of vitamin A. Beta carotene is water soluble and
virtually non-toxic.
Natural sources: Beets, broccoli, carrots, cantaloupe,
mustard, papaya, parsnips, pumpkin, spinach, sweet
potatoes, tomatoes, watercress, and yellow string beans.

B-1 (THIAMINE):
Helps promote proper use of sugars and energy from
food. Necessary for proper function of heart and nervous
system. Thiamine is blood building, prevents fluid
retention, prevents constipation and maintains muscle
tone.
Natural sources: Whole grains and cereals, yeast,
liver, pork, poultry, lean meat, eggs, and legumes.
RDA: 1.4 mg

B-2 (RIBOFLAVIN):
Aids in growth and reproduction, alleviates eye
fatigue, aids in antibody and red blood cell formation,
promotes healthy skin, hair, and nails, and aids in
metabolism.
Natural sources: Milk, liver, cheese, fish, eggs, whole
grains, brewer’s yeast, almonds, and sunflower seeds.
RDA: 1.6 mg
8
B-3 (NIACIN):
Vital for use of carbohydrates, fats, and proteins,
needed for formation of hormones, aids circulation (dilates
blood vessels), controls cholesterol levels, and tones
nervous system.
Natural sources: Liver, lean meat, poultry (white
meat), fish, eggs, peanuts, avocados, dates, figs, prunes,
green vegetables, whole wheat products, brewer’s yeast,
wheat germ, and rice bran.
RDA: 20 mg

B-5 (PANTOTHENIC ACID):

Formation of proteins and nucleic acids, helps
maintain functions of the intestinal tract, prevents certain
forms of anemia, aids in wound healing, antibody
formation, growth stimulation and vitamin utilization.
Natural sources: Leafy green vegetables, beans, peas,
nuts, liver, egg yolk, royal jelly, brewer’s yeast, wheat
germ, and wheat bran.
RDA: 10 mg

B-6: (PYRIDOXINE):
Facilitates the body’s use of carbohydrates, proteins,
and fats, needed for production of hydrochloric acid,
alleviates nausea, needed for formation of antibodies.
Natural sources: Brewer's yeast, bananas, avocados,
wheat germ, leafy green vegetables, whole grains and
cereals, bananas, milk, eggs, blackstrap molasses,
soybeans, walnuts, peanuts, and pecans.
RDA: 4 mcg

B-9 (FOLIC ACID):

Helps build red blood cells. Aids in body growth and
reproduction, division of body cells, hydrochloric acid
production, and protein metabolism.
Natural sources: Brewer’s yeast, leafy deep green
vegetables, wheat germ, mushrooms, nuts, liver, broccoli,
asparagus, lima beans, and lettuce.
RDA: 4 mcg

~)
B-12 (COBALAMIN):
Needed for formation of blood cells, increases energy
and memory, needed for metabolism (fats, carbohydrates,
and protein) and promotes growth.
Natural sources: Kelp, bananas, peanuts, concord
grapes, sunflower seeds, brewer’s yeast, wheat germ, bee
pollen, liver, beef, eggs, pork, milk, and cheese.
RDA: 6 mcg

B-13 (OROTIC ACID):

Essential for synthesis of nucleic acid and
regenerative processes in cells.
Natural sources: Root vegetables, whey, the liquid
portion of soured or curdled milk.
RDA not established

B-15 (CALCIUM PANGAMATE):

Aids in recovery from fatigue, cell oxidation and
respiration, metabolism (carbohydrate, fat, sugar)
glandular and nervous system stimulation.
Natural sources: Whole grains, whole brown rice,
pumpkin seeds, sesame seeds, nuts, and brewer’s yeast.
RDA not established

B-17 (LAETRILE):
Thought to have cancer controlling and preventative
properties.
Natural sources: Whole seeds (apricot, peach, and
plum pits) mung beans, lima beans, garbanzo beans,
blackberries, blueberries, cranberries, raspberries, millet
and flaxseed.
RDA not established

BIOTIN:
Is an antiseptic, and is needed for cell growth and
fatty acid production, hair growth, metabolism, and
vitamin B utilization.
Natural sources: Brewer’s yeast, fruits, nuts,
soybeans, unpolished rice, beef, liver, egg yolk, and milk.
RDA: 3 mcg
10
CHOLINE:
Controls cholesterol buildup, lecithin formation, liver
and gall bladder regulation, lowers blood pressure, nerve
transmission.
Natural sources: Granular or liquid lecithin, brewer's
yeast, wheat germ, egg yolk, liver, and green leafy
vegetables.
RDA not established

INOSITOL:
Provides a calming effect, helps reduce cholesterol
and slows artery hardening, prevents eczema, needed for
hair growth and metabolism.
Natural sources: Liver, brewer’s yeast, cabbage,
citrus fruits, cantaloupe, raisins, wheat germ, whole
grains, peanuts, lecithin, milk, and unrefined molasses.
RDA not established

PABA (PARA-AMINOBENZOIC ACID):

Aids in blood cell formation, reproductive disorders,
restoration of graying hair, maintenance of intestinal
bacteria and has important sun-screen properties.
Natural sources: Liver, kidney, molasses, brewer’s
yeast, rice bran, whole grains, wheat germ, vegetables,
peas, beans, peanuts, and egg yolk.
RDA not established

C (ASCORBIC ACID):
Accelerates healing, needed for bone and teeth
formation, collagen production, prevention of common
cold, digestion, red blood cell formation, shock and
infection resistance, thought to have cancer protection
agents.
Natural sources: Rose hips, citrus fruits, black
currants, berries, broccoli, cabbage, cauliflower,
persimmons, guavas, sweet potatoes, and green bell
peppers.
RDA: 60 mg
ll
D (ERGOSTEROL, CALCIFEROL, VIOSTEROL):
Needed for strong teeth and bones, heart action,
nervous system maintenance, normal blood clotting and
skin respiration. Helps utilize vitamin A, calcium and
phosphorus properly. Vitamin D can be acquired through
sunlight. Ultraviolet rays act on the oils of the skin to
produce the vitamin, which is then absorbed into the
body.
Natural sources: Milk, fish liver oil, egg yolk, tuna,
salmon, sardines, herring, sprouted seeds, mushrooms,
and sunflower seeds.
RDA: 400 IU

E (TOCOPHEROL):
Anti-coagulant, antioxidant, alleviates fatigue, dilates
blood vessels, blood cholesterol reduction, improves
circulation, capillary formation and functioning of red
blood cells, muscle, and other tissues, protects essential
fatty acids.
Natural sources: Vegetable oils, whole grain cereals,
wheat germ, lettuce, brussels sprouts, leafy greens,
soybeans, and eggs.
RDA: 10 mg (12-15 IU)

F (LINOLEIC AND LINOLENIC ESSENTIAL FATTY ACIDS):

Needed for blood coagulation, for normal blood
pressure, to control cholesterol, to combat heart disease,
for healthy hair, skin and for normal glandular activity.
Natural Sources: Vegetable oils, flax, wheat germ,
almonds, avocados, peanuts, sunflower seeds, walnuts,
soybeans, and safflower.
RDA not established

K (MENADIONE):
Required for normal blood clotting, activates energy
producing tissues and is important for the liver.
Natural sources: Kelp, alfalfa, yogurt, egg yolk,
safflower and soybean oil, fish liver oil, and leafy green
vegetables.
RDA not established
r2
Vitamins and Enzymes

Vitamins are components of our enzyme system,

which energize and regulate our metabolism. Vitamins
function with enzymes. Enzymes are made up of two
parts: A protein molecule and a coenzyme. This coenzyme
may be a vitamin, may contain a vitamin, or may be a
molecule that has been manufactured from a vitamin.
Enzymes are substances charged with vital energy
factors responsible for the oxidation process. They hold
both biological and chemical properties. In the body,
enzymes cause or speed up chemical reactions. Enzymes
are required for every chemical reaction that occurs in the
body. There are three types of enzymes: metabolic
enzymes (which run our bodies), digestive enzymes (which
digest our food), and food enzymes (which start food
digestion).
Since good health depends on all of these metabolic
enzymes doing an excellent job, it is necessary to be sure
nothing interferes with the body’s ability to make enough
of them. A shortage could mean trouble. Hundreds of
enzymes are necessary to carry on the work of the body-to
repair damage and decay, and heal diseases.

Digestive Enzymes

The enzymes most familiar to many of us are the

digestive enzymes. Their main responsibility is to digest
the food we eat so we can benefit from it. Protease
enzymes digest protein, amylase enzymes digest
carbohydrates, and lipase enzymes digest fat.
Food enzymes help with digestion by doing some of
the work so the body’s digestive enzymes need not be
totally responsible. Our main digestive organ, the
pancreas, produces some of these digestive enzymes.
However, food enzymes are necessary so the pancreas is
not overburdened. The pancreas is crucial to the digestion
of all kinds of food, providing all three types of digestive
enzymes.
Digestion is the first step in the conversion of food to
13
energy. Everything the body needs for optimal health is
taken from what we eat as it passes through the digestive
tract. Except for water and salt, these foods must be
converted into simple sugars, amino acids and free fatty
acids to be used by the body. This is accomplished with
the help of the various enzymes embedded in cells on the
lining of the stomach and small intestine. Acids from
inside the stomach also aid digestion.
After broken down into their essential nutrients,
assorted food molecules are absorbed through the
enzyme-embedded cells into the blood and lymph system.
The nutrients are then made available to the tissues
throughout the body. Without these enzymes the
vitamins, minerals, and other nutrients in the foods we
eat would have no value.
For optimal health, food enzymes are necessary. Food
enzymes must come from uncooked foods such as fresh
fruits and vegetables, raw sprouted grains, unpasteurized
dairy products, and from enzyme supplements. When
foods are cooked, the enzyme content is destroyed and the
body must supply all the enzymes for digestion.
When we consume enzymes from raw foods or
supplementation, the body does not have to use up its
own supply. When food enzymes take over some of the
work, according to the Law of Adaptive Secretion of
Digestive Enzymes, the enzyme potential can allot less
activity to digestive enzymes, and have more to give to the
hundreds of metabolic enzymes that run the entire body.
When an excessive amount of digestive enzymes must
be produced, the body, especially the pancreas, is
stressed and the enzyme potential may be unable to
produce an adequate quantity of metabolic enzymes to
repair body organs and fight disease.
Supplemental enzymes can help prevent this and are
usually available in two types: pancreatic and all-
vegetative. Vegetative enzymes work in the stomach
similar to food enzymes. Pancreatic enzymes work in the
alkaline environment of the small intestine. They are
usually available in an enteric coated form which protects
them from the acidity of the stomach.

14
 MINERALS

Minerals are another group of essential nutrients

needed for our physical and mental health. In the body
they form part of tissue structures and are components of
important organic molecules such as enzymes and
hormones which regulate all processes such as the
immune system, growth and energy in the body. Each of
these enzymes and hormones depend on minerals and
trace minerals to function. Minerals help to regulate the
flow of fluids and maintain water and acid-base balance
in the body. Minerals have the power to rejuvenate
energy, to overcome fatigue, and to improve thinking and
memory. They facilitate nerve impulse transmission and
muscle contraction and help strengthen the nervous and
skeletal system. In addition, minerals are needed to grow
new hair, to normalize the heart beat, and much more.
The body functions best when all the needed
nutrients, including minerals, are present in their proper
proportions. But if there is a shortage of just one mineral,
the system will weaken and begin to lose efficiency. In
fact, in the absence of minerals, vitamins have no
function. Lacking vitamins, the body can still make use of
minerals, but lacking minerals, vitamins are useless. With
the balance of the body off, functions of the body cannot
operate optimally and eventually disease will set in.

Deficiencies

For a number of reasons, individuals often do not get

all they need of some minerals in their diet. Food plants
are grown in soil deficient in important minerals because
synthetic and super-phosphate fertilizers, pesticides,
herbicides, growth regulators, and livestock feed additives
destroy microbial soil life needed to make the soil
nutrients available to the plant. In addition, many of the
minerals are in the form of water soluble salts, and
unfortunately rains and heavy irrigation over the years
15
can wash away these salts, causing depleted soil
conditions.
Variable amounts of minerals are lost because of
cooking and processing. Food preservation methods such
as blanching, freezing, and smoking cause up to a 30
percent nutrient loss and canning and sun-drying can
cause up to a 50 percent loss of nutrients. Chemical
additives may have protective, destructive or no effects on
the nutrients in the foods.
Losses due to cooking varies with the method used,
amount of water used, cooking time and several other
variables. Boiling (cooking foods in water at a temperature
of 212 degrees F.) can cause significant nutrient losses.
Minerals are lost when large amounts of water encourage
leaching. Best retention of vitamins and minerals is
achieved when cooking with as little water as possible and
for as little time as possible. Steaming causes fewer
nutrient losses than boiling does. Mineral losses from
steaming average approximately half of what they would
have been for boiling. Microwave cooking is not
necessarily better than conventional cooking methods.
Roasting or stewing can lead to greater loss of some
nutrients than boiling does.

Bioavailability

Many individuals also have trouble assimilating and

utilizing minerals even from highly assimilable food
sources. Although healthy people generally absorb more
than 90 percent of the protein, carbohydrate, and fat in
their diets, they do not generally absorb minerals as
efficiently. In fact, in controlled studies, adults have been
found to absorb an average of only about five percent of
the manganese, 10 percent of the iron, 10-20 percent of
the zinc, and 30-40 percent of the magnesium and
calcium from their diets.
Foods and medications that individuals consume can
cause large variations in the bioavailability of minerals in
their diets. For example, healthy adults have been found
to absorb anywhere from one percent to over 35 percent of

16
their dietary iron intake, depending on the composition of
their diets and the same absorption applies for zinc.
Bioavailability of minerals can also be influenced by
several other factors.
For example, a high fiber diet can interfere with the
uptake of many minerals since it contains substances
which combine with minerals to form insoluble
compounds. In addition, fiber helps food move through
the digestive tract faster allowing less time for absorption
of minerals.
Because diet alone may not provide all the needed
minerals one needs, many nutritionists suggest
combining a diet high in unprocessed and unrefined foods
with adequate supplementation of the necessary minerals
which anticipate the problems of assimilation.

Major and Minor

Major minerals are those found in larger amounts in

the body such as calcium and magnesium and trace
minerals are found in very minute amounts such as
chromium and selenium. They are all necessary for
normal functioning of the body. The following is a brief
explanation of a few of the major and trace minerals,
showing their importance to our health and the
prevention of disease:

ALUMINUM is found in all tissues and is believed to

be required in trace amounts in some enzyme functions.
It can be dangerous, however, if consumed in excessive
amounts. Most of the harmful effects of aluminum result
from the destruction of vitamins. Cooking in aluminum
utensils and using food stored in aluminum containers
should be avoided.
Aluminum is found in tap water, baking powder, table
salt (added to prevent caking), some stomach antacids,
and some processed cheeses.

CALCIUM is the most abundant mineral in the body

with about 99 percent deposited in the bones and teeth.
17
Soft tissues and blood contain the remaining. The main
function of calcium is to act in cooperation with
phosphorus to build and maintain bones and teeth. It is
also essential for healthy blood, helps regulate the
heartbeat, is needed for nerve and muscle stimulation
and for blood clotting processes. Calcium normally needs
strong stomach acid secretions and usually only about 20
percent is absorbed.
Calcium is found in significant amounts in milk and
dairy products, but also is found in smaller amounts in
fish, seaweed, blackstrap molasses, nuts and seeds, black
beans, soybeans, tofu, and vegetable greens.

CHLORINE is an essential mineral occurring in the

body mainly in compound form with sodium or
potassium. Chlorine helps regulate the correct balance of
acid and alkali in the blood and maintains pressure that
causes fluid to pass through cell membranes. It also
stimulates the production of hydrochloric acid in the
stomach which is needed for digestion of protein and high
fiber foods.
Chlorine is found largely in table salt, but also in kelp,
dulse, rye flour, ripe olives, and sea greens.

CHROMIUM is needed to escort glucose through cell

walls. Insulin requires the cooperation of infinite amounts
of chromium as a catalyst. Many documented cases of
diabetes have resulted from a diet of chromium-poor
processed foods and could have been prevented by the
use of chromium-rich foods such as brewer's yeast, beef
liver, chicken, whole grains or supplements.

COBALT is considered an essential mineral and is an

integral part of vitamin B-12 (cobalamin). Cobalt activates
a number of enzymes in the body, is necessary for normal
functioning and maintenance of red blood cells as well as
other body cells.
Cobalt is found readily in meats, oysters, clams, and
milk.

18
 COPPER is found in all body tissues. It assists in the
formation of hemoglobin and red blood cells by facilitating
iron absorption. Copper is present in enzymes that break
up or build up body tissues. It also is involved in healing
and protein metabolism.
Copper is found in liver, whole grain products,
almonds, green leafy vegetables, dried legumes, and most
seafood.

FLUORINE is an essential nutrient that is present in

very minute amounts in almost all human tissues. It is
found primarily in the bones and teeth. There are two
types of fluorine: sodium fluoride which is added to our
drinking water and is not the same as calcium fluoride,
which is found in nature. Excessive fluorine in the body is
harmful because it can destroy some enzymes which are
vital to many body processes such as the metabolism of
vitamins.
Fluorinated water (sodium fluoride) is the most
common source of fluorine, although this form may be
toxic. Other sources of fluorine are seafood, cheese, meat,
and tea.

IODINE is converted in the body into iodide. The

body contains about 50 milligrams of this element. About
10-15 milligrams are located in the thyroid gland where it
is oxidized and converted to the hormone thyroxine. This
hormone regulates the body’s energy production, rate of
metabolism, carbohydrate absorption, conversion of
carotene to vitamin A and it regulates pulse and heart
beat.
Iodine is found in seafood and sea greens, mushrooms
and irish moss.

IRON is a very temperamental mineral requiring

adequate systemic amounts of vitamin C, calcium,
copper, cobalt, vitamin E, vitamin F, and 19 different
amino acids in order to be absorbed. It is concentrated in
the blood and is essential for the formation of hemoglobin
and myoglobin which transport oxygen throughout the

Se)
body.
Iron is found in liver, oysters, heart, lean meat, leafy
green vegetables, whole grains, dried fruits, legumes, and
molasses.

MAGNESIUM is an essential mineral element found

inside all cells where it is involved in many metabolic
processes. The functions of magnesium include enzyme
reactions, energy release (ATP), neuromuscular
contraction, calcium absorption, protein synthesis and
body temperature regulation. It also helps utilization of
vitamin C, vitamin E, and the B Complex. Because
magnesium is very alkaline, it helps regulate the acid-
alkaline balance of the body.
Magnesium is found in fresh green vegetables, raw,
unmilled wheat germ, soybeans, milk, whole grains,
seafood, figs, corn, apples, and almonds.

MANGANESE is vital to the development of bones,

ligaments, nerves and also is important to proper
digestion. It is also important in sex hormone and milk
production and functions as a catalyst and enzyme
activator. Recent studies show a manganese deficiency
contributes to excess blood sugar.
Manganese is found in whole-grain cereals, egg yolks,
nuts, seeds, and green vegetables. NOTE: A great deal of
manganese is lost in the processing and milling of foods.

PHOSPHORUS is the second most abundant

mineral in the body. It functions with vitamin D and
calcium and is found in every cell in the body. It is
essential for energy production, muscle contraction,
digestion and the pH balance of the blood.
Food sources of phosphorus include meat, fish,
poultry, eggs, whole grains, and seeds.

POTASSIUM is the third most abundant mineral in

the body and constitutes approximately five percent of
total mineral content. Potassium is an essential mineral
found in intracellular fluid and is very important to
20
electrical, nerve, muscle and heart functions. Potassium
is water soluble and works with sodium to normalize
heartbeat. Potassium, sodium and chloride help regulate
the water balance in the body. Rapid water loss can
deplete potassium from the body with serious
consequences.
Potassium is contained in all vegetables, oranges,
whole grains, sunflower seeds and mint leaves.

SELENIUM is a trace mineral that is often known to

be interdependent with vitamin E. In some instances a
low level of one nutrient can be partly compensated for by
the presence of the other. Selenium is a component of an
important enzyme that helps prevent damage to cell
structure. Some studies have shown that selenium has a
protective effect.
Food sources of selenium include brewer’s yeast,
organ and muscle meats, fish and shellfish, grains,
cereals, and dairy products.

SILICON is present in the skeletal structures and

connective tissues in the body such as cartilage, tendons
and blood vessels. Silicon, phosphorus and calcium
combine to make strong bones and could be an important
factor in osteoporosis and atherosclerosis.
The best sources of silicon are hard drinking water
and plant fiber.

SODIUM functions with potassium in keeping blood

minerals soluble. Together with chloride they balance the
electrolyte cell function and equalize the acid-alkali factor
in the blood.
Sodium is found ia almost all foods, especially salt,
kelp, seafood, poultry and meat.

SULFUR is a non-metallic element present in every

cell. It is prevalent in keratin, a tough protein which is
important for the skin, hair and nails. It is necessary for
collagen synthesis. The hormone insulin contains a large
amount of sulfur and is essential in the regulation of
vA
carbohydrate metabolism.
Sulfur is not readily found in the diet largely due to
soil depletion. The best source of sulfur is eggs, but it is
found in small amounts in meat, fish, cheese, and milk.

VANADIUM is present in most body tissues and is

considered essential to human health. Bones, cartilage,
and teeth require vanadium for proper development.
Vanadium is commonly lost in food processing, but
best sources include fats, oils, whole grains, seafood and
meats.

ZINC is essential for proper development of

reproductive organs and health of the prostrate gland. It
is also necessary for proper B vitamin utilization,
digestion, healing and the synthesis of nucleic acid.
Extensive zinc depletion can have serious effects on the
immune system especially when fighting against
degenerative diseases. A zinc deficiency is also a factor in
stress, fatigue, loss or taste or smell and decreased
alertness. At least 25 enzymes are dependent on zinc.
Zines found in. proteins foods<such -asmmeat;
unprocessed whole-grain products, brewer’s yeast, wheat
bran, wheat germ, and pumpkin seeds.

Mineral Balancing

Obtaining enough minerals through the diet is only

half of the battle. The other half is maintaining balanced
levels among each of the minerals. Dr. Paul Eck, scientist
and mineral researcher, is probably recognized as one of
the foremost authorities in the world on the role of
minerals in human health. One of the main points he
stresses is that mineral imbalance is the underlying cause
of most of our health troubles.
For example, according to Dr. Eck, the four main
minerals in the body regulate two areas of critical
importance in the body, the thyroid and adrenal glands:
Calcium, magnesium, sodium, and potassium. If these
four minerals are at normal levels, and everything else is
we.
in balance, these glands can function optimally.
Imbalances will cause either over-activity which can
result in stress or under activity which results in low
energy levels and insufficiency. For example, calcium and
potassium are the two major minerals involved in the
activity of the thyroid gland. If the ratio between them and
the minerals levels are normal, the thyroid functions at
maximum energy levels. Calcium acts to slow down the
activity of the thyroid and potassium speeds it up. If the
level of calcium is too high the energy level of the thyroid
will be slowed down. If the level of potassium is too high
the thyroid will be overactive and will eventually wear out
completely because of too much stress.
Magnesium and sodium are the minerals associated
with the adrenal gland. Too much magnesium in relation
to sodium will slow down the adrenal gland. Too much
sodium in relation to magnesium will speed up the
adrenal glands. According to Eck, one can tell how
healthy a person’s adrenal glands are by evaluating his
sodium and magnesium levels. The same goes for all other
glands in the body.
Also, if just one mineral level is too high or too low, it
affects all other minerals in the body because no mineral
works alone. For example, commonly individuals take an
iron supplement because they are tired. This is what can
happen: Iron causes sodium levels to rise as a result of
stimulating the adrenal glands. Magnesium levels will go
down because sodium lowers magnesium. Calcium will go
down because magnesium and calcium strive to be at the
same level. Calcium and potassium move in opposite
directions, so when calcium goes down, potassium goes
up. It doesn’t end here, since as many as 21 minerals can
be affected by alternating just one. Again, no mineral
works alone.

23
24
 CARBOHYDRATES

Carbohydrates are the chief source of energy for all

body functions and muscle uses. They are also needed for
the digestion and assimilation of other foods.
Carbohydrates provide immediate available calories for
energy by producing heat when carbon in the system
unites with oxygen in the bloodstream. Carbohydrates
also help regulate protein and fat metabolism; fats require
carbohydrates for their breakdown within the liver.
The principal carbohydrates present in foods are
divided into groups. The simple carbohydrates are the
mono-saccharides, disaccharides, trisaccharides, and
oligosaccharides. The complex carbohydrates are the
polysaccharides.
Monosaccharides are considered “simple sugars.”
They contain a one monomeric unit sugar molecule such
as glucose, fructose, galactose, dextrose and about 200
others. Glucose is the most abundant in nature.
Disaccharides contain two monosaccharide molecules
combined chemically. Examples are lactose (found in
milk), galactose (found in sugar beets), maltose (found in
beer), and sucrose (table sugar).
Trisaccharides contain three monomeric sugar
molecules. An example is raffinose, which is abundant in
sugar beets.
An oligosaccharide contains up to 10 sugar molecules.
Polysaccharides contain many hundreds or thousands of
molecules and may contain more than one type of
monomer.
Amylose, amylopectin, glycogen (animal starch), and
cellulose are examples of polysaccharides.
Most starches are considered complex carbohydrates
when unrefined. Starches are sugar molecules bonded
together. Enzymes in the body break down the bonds
between the sugar molecules and turn starches into
sugars. One starch molecule contains 4,000-30,000
glucose molecules chemically combined. Cellulose has
25
about 3,000 glucose molecules.
In general, the more complex the carbohydrate is the
longer it takes to digest. Some polysaccharides are not
digested at all and are an excellent source of fiber.
Examples are cellulose which is found in celery, inulin
which is found in Jerusalem artichokes, and agar which
is found in some types of seaweed.
All other carbohydrates are converted in the body to a
simple sugar such as glucose or fructose. Some of the
blood sugar is used as fuel by tissues in the brain,
nervous system, and muscles. A small portion of the
glucose is converted to glycogen and stored by the liver
and muscles. The excess is converted to fat and stored
throughout the body. When fat reserves are needed for
energy and converted to glucose to be used as body fuel,
weight loss results.
Many nutritionists assume that starch molecules,
which require a two step digestion process because they
contain long chains of glucose (or other types of sugar)
molecules, would be digested and reach the blood stream
much more slowly than a simple sugar like glucose or
even a slightly more complex sugar like sucrose. But,
laboratory tests show this is not the case. Starches begin
the digestion process in the mouth with saliva. Even so,
starches are considered a complex carbohydrate, provided
they are unrefined, because of their nutritional value.
Refined starches include white flour, white rice,
pasta, enriched flours (both white and dark), corn starch,
tapioca, and most breakfast «cereals found on
supermarket shelves, as well as all the products made
with these ingredients.
Unrefined starches are not usually as detrimental
to blood sugar levels because they are more complex and
are rich in vitamin and mineral co-factors needed by the
body. These are starchy vegetables and fruits, yams,
potatoes, corn, figs, bananas, and the many varieties of
grains. The main source of carbohydrates should be
complex carbohydrates like fruits, vegetables, beans,
nuts, seeds, and whole grain breads, cereals and other
complex unrefined starches.

26
 Complex carbohydrates take much longer to
metabolize in comparison to simple carbohydrates. In
general, the more unrefined the carbohydrate, the longer
the time required (with the exception of starches). These
carbohydrates release a slow, constant stream of glucose
into the blood stream and therefore, produce less impact
upon the blood sugar levels.

Complex-Unrefined Complex-Refined

All vegetables Flour

All whole grains Cornstarch
All whole cereals White rice
Nuts Potato starch
Seeds Bread, crackers
Legumes Pasta
Greens

Simple-Unrefined Simple-Refined

All fruit Sugar

Milk Honey
Yogurt Corn syrup (dextrose)
Buttermilk Fructose
Raw honey Lactose
Sugar cane Glucose
Molasses Maltose
Maple sugar
Sorbitol

How Much?

Traditionally, carbohydrates are a part of every meal

in the form of a starch serving such as potatoes or rice, a
vegetable serving and a fruit serving. These guidelines are
not bad for a start but there is more to it than just that.
27
 Recommendations for carbohydrate intake are usually
up to 60 percent of total daily calorie intake (which should
be almost entirely complex). Carbohydrates yield
approximately 4 calories per gram.
For example, according to this recommendation:

A man who consumes 2600 calories daily would

require approximately 1500 calories or 370 grams
of carbohydrates.

A woman who consumes 2000 calories daily

would require approximately 1200 calories or 300
grams of carbohydrates.

The following examples of foods show the possible

suppliers of carbohydrates.

* One cup 40% bran flakes cereal (without milk or

sweetener)
152 calories
37.3 grams of carbohydrates (mostly complex)

* One slice whole wheat bread

56 calories
11 grams carbohydrates (mostly complex)

* One cake doughnut

125 calories
16.4 grams carbohydrates (simple, refined)

* One cup chocolate pudding

385 calories
66.8 grams carbohydrates (simple, refined)

* One-half cup brown rice

300 calories
75 grams carbohydrates (mostly complex, unrefined)

* One apple
80 calories
21 grams carbohydrates (simple, unrefined)
28
* One cup fresh grape juice
155 calories
37.8 grams carbohydrates (simple, unrefined)

* One-half cup cashews

350 calories
20 grams carbohydrates (unrefined, complex)

* One cup green peas

122 calories
21 grams carbohydrates (unrefined, complex)

* One large baked potato

145 calories
26 grams carbohydrates (unrefined, complex)

A lack of dietary carbohydrates can result in fatigue,

depression, breakdown of body protein and mineral
imbalance.
Excess carbohydrates will be converted to simple
sugars and then stored in the liver as glycogen which can
eventually change into fatty acids which are stored in the
tissues or organs.
Foods rich in carbohydrates are described in the
following:

Whole grains

Grains are often referred to as cereals. They are the

seeds of various grasses such as wheat, rye, oats, rice and
barley. The entire grain is edible and full of nutrients.
Most whole grains are especially rich in B vitamins,
vitamin E, protein, complex carbohydrates, unsaturated
fatty acids, and minerals (especially iron). In processing to
make flour, bread, breakfast cereals, and macaroni, most
of these nutrients are lost.
Whole brown rice is high in B vitamins, and also
contains calcium, phosphorus, and iron. Wild rice
contains twice as much protein, four times as much
phosphorus, eight times as much thiamine, and 20 times

29
as much riboflavin as white rice. White rice (refined,
dehulled polished rice) contains no significant amount of
B vitamins.

Vegetables

Vegetables are primarily composed of carbohydrates

and water and contain very little protein. Vegetables also
provide vitamins, minerals and fiber to the diet. In
general, light green vegetables provide vitamins, minerals,
and a large amount of cellulose, necessary for bulk.
Yellow and dark green vegetables are excellent
sources of vitamin A. Vegetable leaves are usually sich in
calcium, iron, magnesium, potassium, vitamin C and
many of the B vitamins. The greener the leaf, the richer it
will be in nutrients. Potatoes contain some protein and
are excellent sources of vitamin A, vitamin C, niacin,
thiamine, and riboflavin, iron, calcium and potassium.
It is best to rely upon fresh and raw vegetables if at all
possible. Fresh vegetables generally contain more
vitamins and minerals than processed products. Quick-
freezing is not as damaging to nutrient content. Properly
canned vegetables can contain about the same nutrient
value as home-cooked fresh vegetables. Dried vegetables
have a significant loss of nutrients.
Before fresh vegetables are eaten or cooked, they
should be thoroughly washed to remove chemical sprays
and dirt. Vegetable skins should be left on or pared as
thinly as possible to retain mineral and vitamin content.
Cooking time should be kept to the absolute minimum.
Steaming will retain more nutrient content in comparison
to boiling. At least half of the minerals will be retained by
steaming that would have been lost by boiling.
Baked vegetables will also have a higher concentration
of nutrients than boiled vegetables. However, vegetables
baked in juices (roasting) will lose more of some vitamins
than if boiled. Cooking can breakup complex
carbohydrates and change them into simple
carbohydrates. For example, cooked potatoes and white
rice are high in simple carbohydrates.

30
 To obtain the maximum benefits of vegetables, eat
them fresh and raw. This way one can be assured they
have not lost nutrients and are complex.
Many individuals are low in mineral levels, largely and
simply because they do not eat enough vegetables.
Vegetables also provide essential fatty acids which many
people are deficient in, sterols which reduce cholesterol,
and fiber which is a necessity for regular elimination.
Cooking and processing also destroy fiber and essential
fatty acids.
There are a wide variety of vegetables that can be
enjoyed by adding them to the diet. Some of these are:

Alfalfa sprouts Lettuce (Boston, Romaine,

Artichokes & Iceberg)
(Jerusalem & Globe) Mushrooms
Asparagus Mung bean sprouts
Black-eyed peas Okra
Beets Onions
Beet greens Parsley
Broccoli Parsnips
Brussels sprouts Peas (Split and Green)
Cabbage Peppers
Carrots (Red, Green & Yellow)
Cauliflower Pimentos
Celery Potatoes
Chard Pumpkin
Chives Radishes
Collards *Rutabaga
Com Spinach
Cucumbers Squash
Eggplant (Summer and Winter)
Endive Sweet potatoes
Garlic Turnips
Green beans Turnip greens
Kale Water chestnuts
Kohlrabi Watercress
Leeks Yams

* contains at least 5 percent glucose

Fruit

Fresh fruits are good sources of vitamins (especially A

and C), minerals, enzymes, carbohydrates in the form of
cellulose and natural sugars, and water. Fresh, raw fruits
make satisfying and nutritious substitutions for refined
carbohydrate foods like cake, cookies, sweet rolls, and
candy, which contain few nutrients.
Yellow fruits, such as apricots, cantaloupe, and
persimmons, are good sources of beta carotene, which
converts to vitamin A in the body. Acerola cherries, rose
hips, cantaloupe, strawberries, tomatoes and the citrus
fruits (oranges, grapefruit, lemons, and tangerines) are
good sources of vitamin C.
Many fruits like bananas and apples contain
significant amounts of fiber to aid in digestion. Bananas
are especially high in potassium and magnesium,
minerals individuals are commonly deficient in.
Fruits taste sweet and are a far superior food choice
to sugary desserts and candy because of the nutrients
they contain. Most fruits contain a mixture of fructose
(also called levulose), and glucose. Glucose sugar requires
insulin to be used in the body but fructose does not.
Because of this, fructose and many fruits can be tolerated
in moderation even by sugar sensitive individuals like
hypoglycemics.
Fruits that are over-ripe are higher in sugar. Dried
fruits are also high in sugar. Raisins are 70 percent sugar
and plums contain 30 percent glucose plus 15 percent
fructose. Some individuals such as hypoglycemics may
with to avoid fruits that are over-ripe or dried due to their
high sugar content.
Green fruits often contain enzyme inhibitors and
should be allowed to ripen at room temperature and then
stored in a cool, dark place such as the refrigerator.
NOTE: Avocados are a useful dietary choice for
hypoglycemic individuals. Avocados contain a seven-
carbon sugar which actually depresses insulin
production, making this fruit an excellent choice
(although possibly unwise for diabetics). Avocados also

32
contain a significant amount of essential fatty acids.
Fruits should always be washed prior to eating to
remove any existing chemical residue. Skins should be
eaten to obtain maximum nutrient benefits.
Raw fruits contain the maximum nutrient, enzyme
and fiber content. Cooking, canning, drying, and freezing
decreases the nutrient value of the fruits.
There are a wide variety of fruits that are nutritious
and can healthfully satisfy a sweet tooth. A few are listed
below:
Apple *Loquat
Apricot Mango
Avocado Melon (Cantaloupe,
*Banana Casaba & Honeydew)
Blackberries Mulberries
Black currants Nectarine
Blueberries Orange
Boysenberries Papaya
*Cherries Passion Fruit
Crabapple Peach
Cranberries Pear
Elderberries Persimmon
*Figs Pineapple, ripened on
Gooseberries plant
Grapefruit *Pineapple, picked green
Grapes, Concord Pomegranate
*Grapes, white Prunes, uncooked
Guava Raspberries
Kiwi fruit Rhubarb
Kumquat Strawberries
Lemon Tangerine
Lime Watermelon
Loganberries

*contains at least 5 percent glucose

34
 FATS

Fats are the most concentrated source of energy in

the diet. When oxidized, fats furnish more than twice the
number of calories per gram furnished by carbohydrates
or proteins.
Fats serve many vital functions in the body in
addition to supplying the body with energy. Fatty acids
are the major structural component of the membranes
which surround cells, and within each cell, of the
membranes which surround subcellular organelles.
Therefore, fatty acids have important functions in the
maintenance and building of healthy cells.
Fats also act as carriers of fat-soluble vitamins A, D,
E, and K. Fats are also important in the conversion of
beta carotene to vitamin A. Fat deposits surround,
protect, and hold in place organs, such as the liver,
kidneys, and heart. A layer of fat also insulates and
protects the body from environmental temperature
changes and preserves body heat.
Fatty acids are the major building blocks of the fats
within our bodies and foods which are important sources
of energy for the body.

Saturated vs. Unsaturated

Saturated fatty acids are solid at room temperature

and are usually found in animal products. Saturated
vegetable fats are found in many solid and "hydrogenated"
shortenings, such as coconut oil and cocoa butter. NOTE:
These are sometimes advertised as "cholesterol free,"
which is true, but may be misleading because these fats
are unhealthy and should be avoided.
‘Saturated fats are metabolized more slowly by the
body when compared to unsaturated fats. Saturated fats
should be avoided in the diet because they tend to raise
serum cholesterol levels in the body. Elevated cholesterol
levels in the blood have been associated with an increased
risk for the development of coronary heart disease.
35
 Because many saturated fatty acids occur naturally in
animal products and cannot be eliminated completely, try
to cut down whenever possible, for example, remove skin
on poultry before cooking.

Foods high in saturated fat include: (Estimated

percentages given are of total fat contained.)

Coconut oil (89% saturated) and coconut butter

Palm and palm kernel oil (46% saturated)
Cottonseed oil (23% saturated)
Butter (60% saturated)
Hard cheese, i.e. chedder (63% saturated)
Cream cheese (64% saturated)
Beef fat (50% saturated)
Pork, all cuts, i.e. Bacon (37% saturated)
Lamb chops (54% saturated)

Unsaturated fatty acids usually are liquid at room

temperature and many are from vegetable sources like
safflower, soy, and corn. Other sources of unsaturated
fatty acids are wheat germ, seeds, and cod liver oil. Whole
grains and green leafy vegetables are very low in fat but
the fat they do contain is unsaturated. Many animal
products are high in monounsaturated fats, but are not
recommended because of their contents of cholesterol and
saturated fat.
Unsaturated fatty acids are important for respiration
of vital organs and make it easier for oxygen to be
transported by the bloodstream to all cells, tissues and
organs. Unsaturated fatty acids also regulate blood flow
and help break up cholesterol deposits on arterial walls.
They are essential for normal glandular activity, especially
for that of the adrenals and thyroid. They nourish and
maintain the health of the skin, mucous membranes and
nerves and have many, many more important functions.
Monounsaturated fats in the diet seem to have no
effect on total serum cholesterol levels and do not lower
the good-cholesterol-high density lipoprotein (HDL).
Polyunsaturated fats in the diet tend to lower serum
cholesterol levels.
36
Foods high in monunsaturated fats include: (Estimated
percentages given are of total fat contained.)

Olives and olive oil (77% monounsaturated)

Canola (rapeseed) oil (62% monounsaturated)
Vegetable shortening (50% monunsaturated)
Margarine (49% monounsaturated)
Peanuts and peanut oil (49% monunsaturated)
Sunflower seed oil (20% monounsaturated)
Avocados (75% monunsaturated)
Most nuts (except coconut and walnuts)

Foods high in polyunsaturated fats include:

Safflower oil
Sunflower seeds and oil
Corn oil
Soybean oil
Walnuts and peanuts

Cholesterol

Cholesterol is a lipid or fat-related substance

necessary for good health. We are provided the small
amount of cholesterol we need in two ways. Cholesterol is
naturally synthesized in the body by the liver and is also
found in all animal products such as meat, seafood, dairy
products and eggs. Egg yolks and organ meats are very
high in cholesterol. Although low in total fat, shrimp,
lobster and sardines are fairly high in cholesterol. Foods
of plant origin such as fruits, vegetables, grains, cereals,
nuts and seeds contain no cholesterol .
While deficiencies of cholesterol in the body are
unlikely to occur, excessive amount of cholesterol
commonly accumulate throughout the body if fats are
eaten excessively.
Lecithin (found in egg yolks, liver, nuts, whole wheat,
unrefined vegetable oils, soybeans and corn), inositol, and
the essential fatty acids are important dietary factors
which help break up and transport cholesterol in the
body. Also important are fiber, Vitamins A, D, andC.

37
Essential Fatty Acids

Essential fatty acids cannot be manufactured by the

body and must be supplied daily through the diet.
Essential fatty acids are unsaturated fatty acids
necessary for normal growth and healthy blood arteries,
and nerves. Essential fatty acids are important for the
transport and breakdown of cholesterol. They also keep
skin and other tissues youthful and healthy. According to
Udo Erasmus, author of “Fats and Oils,” essential fatty
acids are the highest source of energy in nutrition.
The three essential fatty acids are linolenic, linoleic,
and arachidonic. Arachidonic fatty acids can be
synthesized in the body if sufficient linoleic and linolenic
are present.
Erasmus also tells us that one-third of our total fat
intake should be essential fatty acids and the best
sources are:
Flax seeds and flax seed oil
Soybeans and soybean oil
Sunflower, sesame, and pumpkin seeds and oil
Walnuts
Fish
Dark green vegetables, i.e.: Broccoli and spinach

To obtain essential fatty acids in the diet it is best to

rely upon fresh, raw, unrefined foods or products like
fresh, unrefined cold pressed oils.

How Much?

Lack of fats and essential fatty acids in the diet will

cause a change in cell structure, resulting in slowed
growth and other disorders. Symptoms include brittle and
dull hair, nail problems, dandruff, allergies, and
dermatitis, especially eczema in infants.
If too much fat is consumed, abnormal weight gain
and obesity may result. Excessive fat intake will cause
abnormally slow digestion and absorption, resulting in
38
indigestion. If a lack of carbohydrates and water in the
diet accompanies excess fat intake, fats cannot be
completely metabolized and may become toxic to the
body.
Recommendations for fat consumption range from 25-
30 percent of total calorie intake. At least one-third of this
should consist of the essential unsaturated fatty acids.
The American Heart Association currently recommends
that monunsaturated fats should take precedence over
polyunsaturated fats in a 1.5 ratio to 1. Saturated fats
should be avoided.
NOTE: Avoid prepared foods which often contain
animal fat or tropical oils such as palm and coconut.
These are often used because they are less expensive and
produce aesthetically appealing products. To avoid
saturated fats, manufactures often instead use
hydrogenated or partially hydrogenated oils. Prepare your
own foods as much as possible and read labels carefully
before you buy anything!
One gram of fat yields approximately 9 calories to the
body. According to the above recommendation:

A 160 pound man with calorie consumption of

2600 would require a fat intake of about 68 grams.

A 130 pound woman with calorie consumption of

2000 would require a fat intake of about 50 grams.

Following are a few food items and the approximate

fat content they contain:

* One tablespoon butter:

100 calories
11.5 grams total fat
7 grams saturated
4 grams unsaturated
31 milligrams cholesterol

39
* One glass whole milk
244 calories
8 grams total fat
5 grams saturated
3 grams unsaturated
33 milligrams cholesterol

* One ounce cheddar cheese

114 calories
9.4 grams total fat
5.98 grams saturated
2.93 grams unsaturated
30 milligrams cholesterol

* One ounce cream cheese

99 calories
9.89 grams total fat
6.23 grams saturated
3.15 grams unsaturated
31 milligrams cholesterol

* One tablespoon corn oil

120 calories
14 grams total fat
2 grams saturated
11 grams unsaturated
O cholesterol

* One tablespoon vegetable shortening

115 calories
12.8 grams total fat
5.2 grams saturated
7.1 grams unsaturated
O cholesterol

* One cup peanuts

830 calories
70 grams total fat
14 grams saturated
50 grams unsaturated
O cholesterol
40
* One avocado
324 calories
30.8 grams total fat
4.9 grams saturated fat
23.2 grams unsaturated
O cholesterol

* One 16 ounce T-bone steak

1600 calories
168 grams total fat
70 grams saturated
89 unsaturated
261 milligrams cholesterol

* Two Ounce (One-eighth pound) bacon

315 calories
32 grams of total fat
12 grams saturated
19 grams unsaturated
38 milligrams cholesterol

* One-third pound chicken (dark meat with skin)

125 calories
10 grams total fat
2.5 grams saturated
6 grams unsaturated
43 milligrams cholesterol

* One-third pound chicken (white meat with skin)

72 calories
4.2 grams total fat
1.3 grams saturated
2.7 grams unsaturated
29 milligrams cholesterol

* One-half pound pike

211 calories
2.7 grams total fat
.38 grams saturated
1 gram unsaturated

41
Fats to Avoid

Hydrogenated and partially hydrogenated fats are fats

which have been changed from their natural liquid form
to become more solid. These fats should be avoided
because this processing alters the natural molecular
structure of the fatty acids into an unnatural trans-
configuration. These trans-fatty acids are unhealthy
because they resemble saturated fats but the body has a
much more difficult time processing them. Trans-fatty
acids also produce free radicals in the body. Because very
few amounts of trans-fatty acids occur in nature, they are
"foreign" to the body.
Trans-fatty acids tend to raise Low Density
Lipoprotein or LDL (undesirable) cholesterol levels and
lower High Density Lipoprotein or HDL (desirable)
cholesterol levels in the blood. In addition, these trans-
fatty acids can easily become trapped along arterial walls
creating an ideal environment for build-up of plaque and
development of atherosclerosis.
In addtion, in such processing essential fatty acids
are easily destroyed due to the presence of heat, oxygen
and light.
Examples of hydrogenated fat products include
margarine, margarine-based products, shortenings, and
fats used for frying.

Butter vs Margarine

Butter contains easy-to-digest short-chain fatty acids,

but contains relatively few essential fatty acids (only
about 2 percent linoleic acid). Butter also contains about
one gram cholesterol per pound of butter and does not
contain the factors needed for its metabolism (oil seeds
and fresh seed oils do contain these factors).
Butter contains fatty acid chains that are more easily
metabolized than the fatty acid chains found in
hydrogenated oils, fats, shortening and margarine. Butter
can also be used for frying, baking, and heating because
it consists mainly of saturated fats which are relatively
42
stable in the presence of light, heat, and oxygen.
NOTE: Many commercial dairy’s use antibiotics which
can be found in butter and other dairy products. These
can inflict allergies, tiredness, sugar craving,
hypoglycemia and several other conditions.
Margarine does not contain much of the short-chain
easily digestible fatty acids. The oil from which margarine
is made does contain a substantial amount of
unsaturated fatty acids but these are destroyed or
changed into other substances in processing. Margarine
contains less essential fatty acids than butter. The fatty
acids it does contain are altered and interfere with the
functions of essential fatty acids and often become
concentrated in heart tissue. These fatty acids also are
metabolized much slower than the ones in butter.
Margarine contains no cholesterol, but the
metabolism of margarine still requires factors that have
been refined.
Margarine contains no antibiotics or pesticides, but
contains many other non-natural chemicals as a result of
processing. The effect of these on health is yet unknown.
Margarine and other hydrogenated products are not good
for cooking because the unsaturated fatty acids they do
contain are further altered by heat, light and oxygen.
Margarine is advertised as the healthy choice, but the
truth seems to be the opposite. Because of the way
margarine is manufactured, it is actually more dangerous
to one’s health. Butter is more healthy in terms of
digestibility, usefulness for frying and naturalness.
In addition, most people agree, butter tastes better,
just don't over do it.

43
 Did You Know...

The cheapest source of protein is

found in beans?
For 60 grams (RDA) of protein, beans only
cost about $ 0.33.
In comparison:
60 grams protein from peanut butter: $0.72
60 grams protein from milk: $0.84
60 grams protein from eggs: $0.78
60 grams protein from chicken: $0.96
60 grams protein from ground beef: $1.32
60 grams protein from American processed
cheese: $1.41
60 grams protein from frankfurters: $1.77
60 grams protein from beef rump roast: $1.80
60 grams protein from ocean perch: $2.30
60 grams protein from bologna: $2.40
60 grams protein from veal: $5.55

44
 PROTEIN

Next to water, protein is the most plentiful substance

inthe body. Proteins are a large group of complex,
organic nitrogen compounds. Each are made up of linked
amino acids that contain the elements carbon, hydrogen,
nitrogen, and oxygen. Some proteins also contain
sulphur, phosphorus, iron, iodine, or other necessary
nutrients.
Protein is an important element for the maintenance
of good health and vitality. Protein is the major source of
material needed for the building and maintenance of
muscles, skin, blood, hair, nails and internal organs,
including the heart and brain. It is needed to make
hormones and is vital to the maintenance of homeostasis,
and other functions such as growth and rate of
metabolism. Protein also helps prevent the blood and
tissues from becoming too alkaline or acidic and helps
regulate the body’s water balance. Enzymes require
protein as do antibodies, which help fight foreign
substances in the body. Protein is necessary for proper
release of body wastes.
Protein can also be a source of heat and energy
providing four calories per gram. However, this energy
function is spared when sufficient carbohydrates or fats
are present in the diet. Excess protein that is not used for
building tissues or energy can be converted by the liver
and stored as fat in the body tissues.

Balance

An important aspect of obtaining a good diet is the

balancing of amino acids. Twenty-two amino acids have
been identified as necessary for growth, development and
good health. The body requires these in a specific pattern
in order to make human protein. The body can make 14
of these amino acids, called non-essential, while the other
eight (essential) must be obtained from food. If just one
45
essential acid is missing, even temporarily, protein
synthesis cannot continue. The result is that all amino
acids are reduced in the same proportion as the amino
acid that is low or missing.
Foods containing high amounts of protein are meat,
poultry, fish, eggs, nuts, milk and cheese. Complete
proteins have the eight essential amino acids. Complete
proteins are usually found in foods of animal origin such
as meats, poultry, seafood, eggs, milk and cheese.
Incomplete proteins are foods that lack or are
extremely low in certain essential amino acids. These are
not efficient when eaten alone. Nuts and legumes,
including navy beans, chick peas, soybeans and split
peas, are incomplete proteins since they do not contain all
the essential amino acids. Fruits and vegetables may
contain small amounts of protein, but are usually
incomplete proteins. Mixing incomplete and complete
protein sources can provide better nutrition than either
one can alone.
For example, a rice (not white) and bean dish with
some cheese can be just as nutritious, less expensive and
lower in fat than a steak. Several vegetables can be
combined together to make a complete protein. The amino
acids missing in corn are ample in beans, thus the
combination of tortillas and beans, a dietary staple of
Central, South and some parts of North America, is an
excellent source of high-quality, complete proteins.

NOTE: Some recent research indicates and some

nutritionist believe the information claiming certain foods
are incomplete proteins is outdated. Studies at the Max
Planck Institute in Germany, one of the most respected
nutrition research centers in the world, showed that many
vegetable protein foods are “just as good or better than
animal proteins.” The vegetable foods said to be complete
proteins are soybeans, peanuts, almonds, buckwheat,
sunflower seeds, pumpkin seeds, potatoes, avocados, and
all leafy green vegetables.
Also discovered and reported by the Max Planck
Institute was raw proteins contained a higher biological
value when compared to cooked proteins. Cooking makes
46
all proteins less assimilable. It was suggested that one
only needs about one-half the amount of proteins if only
raw vegetable proteins are eaten instead of animal
proteins, which are usually cooked.

How much?

Protein requirements differ according to each

individual. Body stature, age, nutritional status, health,
and physical activity will cause individual needs to vary. A
body builder or other athlete in training would require a
much larger amount of calories and therefore more
protein. Stress, surgery, hemorrhage or prolonged illness
will usually increase an individual’s need for protein. It is
critical that children get enough protein to reach their
potential physical stature.

According to one source, the larger and younger you

are, the more protein you require. To compute your
personal daily needs, see chart below:

Age: 1-3 4-6 7-10 15-18 Over 19

Pound key: .82 .68 .45 .40 .36

* Find the pound key under your age group.

* Multiply that number by your weight.
* The result will be your daily protein requirement
in grams.

By this recommendation an 18 year old male

who weighs 150 pounds would require 60 grams of
protein.

Recommendations for protein intake are varied

according to the various nutritionists. Recommendations
usually vary between 10 to 20 percent, with the average
around 15 percent of one’s total calorie intake. Proteins
yield about 4 calories per gram.

47
 For example, according to this average of 15 percent:

A 160 pound man requiring 2600 calories daily

would want to consume about 375 calories or 93
grams of protein.

A 180 pound woman requiring 2000 calories

daily would want to consume about 300 calories or
75 grams of protein.

Listed below are several examples of foods containing

protein:

* One half chicken breast (without skin)

150 calories
30 grams protein

* Four ounces lean ground beef

200 calories
23 grams protein

* Four ounces cod

85 calories
20 grams protein

* One half cup navy beans

112 calories
7.2 grams protein

* One cup whole milk

150 calories
8 grams protein

* One half cup lowfat (2%) cottage cheese

110 calories
15.5 grams protein

* One ounce swiss cheese

107 calories
8 grams protein

48
* One large hard boiled egg
80 calories
7 grams protein

* One slice whole wheat bread

56 calories
2.4 grams protein

* One cup peanuts

830 calories
30 grams protein

A protein deficiency can usually manifest in adults as

poor muscle tone, hair and nails, lack of vigor and
stamina, mental depression, weakness, poor resistance to
infection, and slow healing of wounds and disease.
Protein shortages among children can cause abnormal
growth and certain diseases.
Excess protein intake may upset the body and cause
several imbalances including fluid imbalance and can put
a stress upon the kidneys. Excess protein, especially
meat, can cause deficiencies of vitamins B-6 and B-3,
because they are needed in abundance to metabolize
proteins. These vitamins are not available from the meat
itself and will be drawn from the body’s own storage. Meat
also contains 22 times more phosphorus than calcium.
Because they are needed in about equal quantities in the
diet, deficiencies of calcium and magnesium can result
from excessive meat consumption. Phosphorus cannot be
properly digested without calcium.
There are a variety of protein sources to choose from.
Listed below are a few sources:

Meat

Meats conventionally are considered the most

important source of complete protein. In addition to
protein, beef, lamb, and pork are good sources of
thiamine and riboflavin, phosphorus, iron, sulfur,

49
potassium, zinc, and copper. Poultry, also a good source
of complete protein, contains several B vitamins
(especially niacin), iron, and phosphorus.
The quality of beef, lamb, and pork is designated by
the. cut: Prime, Choice,,or Good. the meats: flavor,
tenderness, and ease of cooking vary with the grade and
do not affect its nutritional value. Lean cuts with less fat
are preferred. Prime and Choice cuts of meat are often not
the highest in protein content because the meat contains
larger amounts of marbling, or fat granules, to increase
tenderness. Processed meats such as luncheon meats,
bacon, frankfurters, and sausages are usually high in fats
(and nitrates) and should be avoided.
Variety meats (liver, heart, etc.) are usually richer in
vitamins and minerals than muscle meats. Liver is a very
rich source of complete protein and B vitamins, especially
riboflavin, niacin, and B-12. It is also a good source of
vitamins A, C, and D, iron, phosphorus and copper.
Organ meats are often high in cholesterol.

Fish

Fish is an excellent source of complete protein,

polyunsaturated fatty acids, and minerals, especially
iodine and potassium.
Fish are categorized as freshwater, saltwater and shell
fish. Each type differs slightly in nutritive value.
Freshwater fish contain magnesium, phosphorus, iron
and copper. Saltwater and shellfish are rich in iodine,
fluorine, and cobalt. High fat (10-15 percent) fish (salmon,
sardines, mackerel, trout and eel) are good sources of
vitamin A and D and provide the best sources of essential
fatty acids. Herring, oysters, and sardines contain
vanadium and zinc. Lean varieties of fish include halibut,
sole, sea bass, and snapper. Shellfish are lower in
essential fatty acids and higher in cholesterol.
Fresh fish is the healthiest, although it is also
available frozen, canned, and dried. Dried foods can lose
significant amounts of nutrients. Smoked and salted fish
are not recommended. Smoking will decrease some of the

50
nutrients, but this is not actually the reason it is not
recommended. There are approximately 300 chemicals in
smoke, many of which are classed as carcinogens by
various health conscious individuals.
Fresh fish and shellfish should not remain at room
temperature for more than two hours because of the
possibility of bacterial infection. They should be well
wrapped, stored in the coldest part of the refrigerator and
used within two days. Fish and shellfish are best cooked
at low temperatures and should not be overcooked, to
preserve flavor, juices and nutrients.

Eggs

Eggs are an excellent source of complete protein. A

large egg contains about seven or eight grams of protein.
The protein in eggs is the most bioavailable and most
compatible for humans because the protein structures are
the most similar. Egg protein is very digestible and
absorbable.
Eggs also contain vitamins A, B-2, D, and E, niacin,
copper, iron, sulfur, phosphorus, selenium and essential
fatty acids. The egg yolk contains lecithin which provides
the richest known source of choline. Lecithin is necessary
for keeping the cholesterol inside the egg emulsified. Egg
yolk also contains biotin.
Eggs should be refrigerated at all times. A soiled egg
should be wiped clean with a soft dry cloth instead of
washed to preserve its natural protective film. This film
prevents odors, flavors, molds, and bacteria from getting
inside the egg. Eggs retain their freshness and quality
better if stored large end up and in their original carton.
Raw eggs should not be consumed in large quantities.
They contain avidin which interferes with the use of biotin
and may also contain salmonella.
NOTE: The egg consumption in the United States is
one half of what it was in 1945, yet there has not been a
comparable decline in heart disease. Eggs do contain
cholesterol, but they also contain lecithin and choline
which aid in fat assimilation and raise high density

51
lipoprotein (HDL) levels. The higher one’s HDL levels, the
lower one’s chance of developing heart disease.

Legumes

Legumes are plants that have edible seeds within a

pod. They include peas, beans, lentils, and peanuts.
Legumes are a rich source of incomplete protein, fiber,
iron, thiamine, riboflavin, and niacin.
Sprouting can increase the vitamin C content. Any
enzyme inhibitors present will also be deleted if legumes
are allowed to sprout. Because of their high but
incomplete protein content, legumes can be used as a
meat substitute when used with other complementary
protein foods.
Dried legumes should be stored in tightly covered
containers in a cool, dry place. They should be cooked in
liquid to soften their cellulose fiber and to restore flavor
and moisture lost in the drying process. Adding baking
soda to speed up the softening process will destroy the
thiamine content.

Nuts

Nuts are the dry fruits or seeds of some kinds of

plants, usually of trees. Some readily available nuts are
pecans, filberts, Brazil nuts, walnuts, almonds and
cashews. The soft inside part of the nut is the meat, or
kernel. The outer covering is the shell. Nuts contain high
amounts of proteins, unsaturated fats, the B complex
vitamins, vitamin E, calcium, iron, potassium,
magnesium, phosphorus and copper.
Nuts that are shelled should be stored in airtight
containers in the refrigerator to avoid any rancidity since
they contain fat. If nuts are purchased in the shell, one
should avoid ones with shells that are partially cracked
because of rancidity.

52
Seeds

Seeds are the ripened ovules of plants. Edible seeds

such as pumpkin seeds, sesame seeds, and sunflower
seeds are rich in protein, the B complex vitamins,
vitamins A, D and E, phosphorus, calcium, iron, fluorine,
other minerals, and unsaturated fatty acids. Sunflower
seeds contain up to 50 percent protein.
Other varieties of seeds used more for seasoning are
poppy, caraway, dill, and anise.
Unhulled seeds have a long shelf life, provided kept
covered in a cool dry place. Hulled seeds should be kept
in the refrigerator and used immediately because the fat
content causes them to spoil.

Milk and Milk Products

Dairy products are excellent sources of complete

protein, calcium, and riboflavin. Milk also contains
vitamins A, D, B-6, B-12, thiamine, phosphorus, and
several other minerals. The fatty acids of milk are well
balanced and supply saturated and unsaturated fat.
According to Dr. Paava Airola, author of “Hypoglycemia: A
Better Approach,” dairy cholesterol has only a significant
effect on the amount of cholesterol in the arteries and the
excessive use of refined carbohydrates, such as white
sugar and white flour, poses a much greater threat to the
cholesterol levels in the body.
Milk is available in several forms: Raw, pasturized,
homogenized, fermented and chesses. Pasteurizing milk
will kill bacteria. The process involves heating milk to a
high temperature and cooling it very rapidly.
Unfortunately, many chemicals, hormones, and other
fortification substances are often added in an attempt to
restore what is destroyed during the heating process.
Homogenized milk has its fat content finely dispersed
throughout, and is thought to be more easily digested.
Many nutritionists recommend fermented milk products
such as yogurt, kefir, acidophilus milk, piima, madzoon,

53
buttermilk, or plain clobbered milk. These fermented,
soured milks have approximately the same nutritive and
health-building value (or more) and exceptional
digestibility. Soured milks are superior to fresh milk
because they are “predigested” and therefore, very easily
assimilated.
NOTE: Avoid any of these products if sugar has been
added.
Cheese is made by separating the curds (or milk
solids) from the whey (or water part) of the milk. Its
texture and flavor vary with ripening (aging). Most cheeses
contain protein milk, fat, calcium, phosphorus, vitamin A,
and riboflavin. Cheese should be stored in the refrigerator
in its original container. There are many varieties of
cheese; brick, cheddar, colby, cottage cheese, feta,
limburger, mozzarella, parmesan, ricotta, and swiss are
only a few of the many available. Varieties vary some in
fat content, but most are excellent sources of complete
protein. Avoid processed cheeses and cheese foods.

54
 WATER

Water is the most abundant nutrient found in the

body, accounting for about two-thirds of body weight. It is
considered by many to be the most important nutrient
because it is responsible for and involved in nearly every
body process. It is commonly known that a person can
live for weeks without food but only for a few days without
water.
Water is involved in digestion, absorption, circulation,
excretion, transport of nutrients, and is necessary for all
building functions in the body. Water is the essential
component of all cellular structure and is the medium in
which all chemical reactions of cellular metabolism take
place. Water also helps maintain a normal body
temperature and is essential for flushing toxins out of the
body.
The minerals in water are also very important for good
health. Natural water is a very good source of chromium,
a trace mineral that is vitally involved in sugar
metabolism. Chromium is a co-factor with insulin, not
only for sugar metabolism, but also for cholesterol
metabolism and protein synthesis.
Drinking adequate water is the best treatment for
fluid retention. When the body gets less water it perceives
this as a threat and it begins to retain. Water is stored in
the extracellular spaces (outside the cells). This shows up
as swollen feel, legs, and hands. When you give the body
the water it needs, the excess will be released.
Water helps to maintain proper muscle tone by giving
muscles their natural ability to contract and by
preventing dehydration.
Water can also help relieve constipation, When the
body gets too little, it siphons what it needs from internal
sources. The colon is one primary source. The result is
constipation. With adequate water consumption, normal

55
bowel function can return.
The average adult body contains about 45 quarts of
water and loses about three quarts daily through
respiration, excretion and perspiration. The rate of water
loss depends almost entirely upon the levels of activity
and the environment. A sedentary person in a normal
climate may only lose one quart in a day while 10 quarts
may be lost in a desert climate in one day. Severe
deficiencies need to be corrected as soon as possible
before salt depletion and dehydration advance and result
in death.
Excess water may be lost from the body by profuse
sweating, diarrhea, or prolonged episodes of vomiting.
Drinking eight eight ounce glasses of water daily is
recommended for optimum health. This amount increases
for those who are involved in athletic activities, in hot
climates, are in ill health, or anything else causing
increased perspiration.
The water available to us includes drinking water, the
water present in liquids and juices, solid food consumed,
and the water formed in the cells as a result of the
oxidation of food consumed. Fruits and vegetables are
especially good sources of chemically pure water, which is
100 percent pure hydrogen and oxygen.
Tap water is taken from streams, rivers and lakes.
This water may contain pollutants and agricultural
wastes, such as fertilizer and insecticide residues that are
carried by rainwater runoff into nearby waterways. Air
pollutants also end up in our rivers and streams. Because
of this, chemicals are added to our tap water for
purification purposes. Fluorine, chlorine, phosphates,
alum, sodium aluminates, soda ash, carbon and lime are
chemicals frequently added. These substances may be
needed to kill bacteria but questions have been raised
regarding the potential health hazards of many of these
chemicals. Common industrial wastes in air pollution can
combine with some of these chemicals producing
carcinogenic substances. In a report to congress in 1975,
data identified 253 different specific chemicals (such as
56
pesticides and chloroform) in the drinking water in the
United States.
In addition, if you are prone to allergies, fluorine,
chlorine and many of these other additives may cause
problems.

Hard tap water may contain high amounts of calcium

and magnesium and other minerals that can irritate the
colon and aggravate other undesirable symptoms
individuals may have.

Well or spring water can also be polluted due to

seepage of ground surface contaminants and the mineral
content can vary extremely from one location to the next.
Distilled water is presumed to be the best type of
water because distilling is the most efficient process to
remove contaminants from the water. Distilled water,
therefore, is highly recommended as drinking water for
those wishing to avoid pollutants, chemicals and bacteria.
For those who do drink distilled water, it is suggested that
they also use mineral supplements because distilled water
contains no minerals.

Natural mineral waters (provided they are

uncarbonated) and sea water can also be used.

57
58
Ailments
and
Conditions
 The following chapters provide information
concerning common ailments and conditions. Not all of
this information applies to each person suffering from the
condition. Each causative factor, symptom and
therapeutic regimen must be considered separately
according to each individual.
Minor disorders in their early stages can usually
be treated at home effectively and safely. Serious
conditions may require attention from a medical
professional. Although drugs and surgery are not
advocated here, in some situations, they may be
necessary.

61
62
 ACNE

Acne is a common disorder of the skin characterized

by recurring formation of pimples, whiteheads and
blackheads. Acne breakouts usually occur on the face,
shoulders and back where sebaceous oil glands are the
most numerous and active. It is caused by clogging and
inflammation of the oil gland and ducts beneath the skin.
Acne affects about 75 percent of adolescent boys and 50
percent of adolescent girls.
Acne may occur as a result of inadequate diet
(excessive saturated fat, hydrogenated fat, animal or dairy
products, sugar and refined carbohydrates), nutritional
deficiencies (particularly zinc and vitamin B-6), poor
eliminations, build-up of toxins, and food allergies. Acne
can be irritated by use of cosmetics and poor hygiene,
stress, and monthly menstruation.

What to do:

* Wash daily with warm water.

* Do not irritate and contaminate infections by
touching, or squeezing with your hands and fingers.
* To stop a flare-up when a pimple becomes visible,
apply ice for a few seconds every 30 minutes. This should
cause it to subside in a few hours. If it does not, apply a
moist compress every hour.
* To take the red out of a blemish, combine one
tablespoon of lemon juice with one tablespoon of salt.
Apply this mixture to the red area and leave it on for 10
minutes and rinse.
* For mild to moderate cases of acne wash face at
least three times daily with a mild, but effective hygiene
soap. Soaps containing benzoyl peroxide should be
avoided because they may be too harsh and may damage
the skin.
* To get rid of a pimple overnight, dip a cotton swab
in witch hazel or hydrogen peroxide and apply it to the
63
pimple to dry it up, then apply calamine lotion.
* Pimples will also heal faster if you put a drop of
chamomile extract onto the blemish.
* Enemas or colon cleansing may be used to speed
the toxins out of the body.
* Blood purifiers such as alfalfa, barberry, black
cohosh, burdock, chaparral, dandelion, and red clover
help clear toxins out of the blood and clear skin.
* Supplemental vitamin A has been effective in the
treatment of acne. Topical use of the vitamin A from the
capsule can also be effective.
* Supplemental zinc sulfate (150 mg total daily: 50
mg after each meal) has also proven to be very beneficial
for the skin and has cured numerous conditions of acne-
even severe cases. NOTE: If bowel upset occurs, reduce
dosage and add one to three milligrams copper. Selenium
also may be required at 100 micrograms daily.
* Increase intake of foods high in zinc:
Oysters (160 mg zinc per four ounce serving)
Herring (110 mg zinc per four ounce serving)
Wheat germ (14 mg zinc per four ounce serving)
Sesame seeds (10 mg per four ounce serving)
Torula yeast (9.9 mg per four ounce serving)
Blackstrap molasses (8.3 mg per four ounce
serving)
Liver (7 mg per four ounce serving)
Soybeans (6.7 mg per four ounce serving)
Sunflower seeds (6.6 mg per four ounce serving)
Egg yolk (5.5 mg per four ounce serving)
Lamb (5.4 mg per four ounce serving)
* Serious cases of acne may require medical attention
because it may cause scarring.

Beneficial supplementation:

Vitamin A:
Therapeutic: 50,000-100,000 IU daily for one
month, then reduce dosage.
Maintenance: 10,000-25,000 IU daily for one
month, then reduce dosage. Note: (Beta carotene

64
 is a safer source of vitamin A.)
Vitamin B Complex:
Vitamin B-6: 50-250 mg twice daily.
Niacin: 100 mg three times daily
Pantothenic Acid: 300 mg daily
Vitamin C:
Therapeutic: 2,000 mg three to five times daily
Maintenance: 1,000 mg three to four times daily
Vitamin D:
Vitamin E: (internal and topical)
Unsaturated Fatty Acids:
Calcium:
Potassium:
Sulfur: 1-30 grain daily
Zinc: 30-150 mg daily (zinc sulfate is commonly
preferred)
Garlic: 2 capsules with meals
Lactobacillus acidophilus:
Herbs: Alfalfa, Aloe Vera (topical), Barberry, Black
Cohosh, Blue Flag, Burdock, Chamomile (extract-
topical), Chaparral, Chlorophyll, Coneflower,
Dandelion, Echinacea, Oregon Grape, Red Clover,
Valerian, and White Oak Bark.

How to avoid:

Good hygiene, adequate rest, exercise and sunlight

are extremely important to the health of the skin.
Eating a proper diet plays a large role in the health of
your skin. One should eat a balanced healthy diet low in
saturated fat, low in refined sugar and simple
carbohydrates, low in salt, and high in complex
carbohydrates.
Zinc is anti-bacterial agent and a necessary element
in the oil-producing glands of the skin. A diet low in zinc
will trigger acne flare-ups. Be sure your diet provides
adequate amounts of zinc. Foods rich in zinc include
seafood, soybeans, whole grains, sunflower seeds and
some nuts.
Avoid chocolate, cocoa, spinach, and rhubarb which

65
contain oxalic acid. Oxalic acid may inhibit the body’s
absorption of calcium which is needed to maintain the
body’s acid-alkaline balance of the blood. This is
important for a clear complexion.
Avoid touching your face with your hands. for
example resting your chin or forehead on your hand while
sitting at a table. Hands, and fingers especially, are highly
contaminated and a breeding ground for germs.
Acne flare-ups may be due to the use of cleansing
creams, night moisturizers, face foundations and rouges.
These products often contains additives such as fatty
acids, coal tars and oils which can clog pores.
Also remember to wash make-up applicator brushes
and sponges often to avoid contamination.
Avoid stress which can cause hormonal changes in
the body and cause a acne flare-up.

66
 AGING

Aging, although a natural process which is inevitable

as we grow older, is accelerated with poor dietary habits
and abuse to the body.
As we grow older, research shows that because of
changes in metabolism and the conversion of food to
energy, there is an increase in the daily requirements of a
number of important nutrients. According to some
authorities, the RDAs in their present form may actually
result in insufficiencies of certain nutrients leading to
increased risk to later stage diseases. An increased risk
for these conditions is a direct result of suboptimal
nutrition. Many conditions, known as “old-age” diseases,
are not necessarily old-age diseases, but diseases of the
consequence of suboptimal nutrition consumed over a
period of time which increased the risk for these
conditions later in life.
Recognition is growing that specific nutrients such as
Vitamins: B-6, B-12,.C,.D..and, E.and the minerals
calcium, zinc, 1ron_andschromium, are required in
significantly larger mounts as we grow older to optimize
function.
Cross-linking is a term commonly associated with
aging of the skin. It refers to the bonds which hold the
outer surface skin cells together. As you grow older, these
bonds become more cross linked and stronger. The cells
do not shed as easily as they did when you were younger.
The outermost layer of skin cells therefore becomes
“older” and thicker causing a leathery look.
Cross-linking at the molecular level causes skin (and
body) to be less agile. Cross-linking can occur at all levels
of cell functions, including the nucleic acids, DNA and
RNA, which are the master instructors of the cell. In this
case, the cells cannot function properly and abnormal
cells result.
Cross-linking is caused by a chemical acetaldehyde,
found in cigarette smoke and smog and made in the liver
from alcohol; and by free radicals, which are created by
67
radiation and the oxidation of fats. Free radicals damage
proteins, fats, and DNA and RNA. Free radicals also cause
brownish pigments in the skin called age spots.
Free radicals are highly reactive chemicals believed to
be the cause of destruction and death in nearly all living
things. Free radicals occur when healthy oxygen
molecules are transformed into a highly reactive, unstable
form of oxygen. This transformation occurs ironically by
things we trust most like sunlight, the air we breath, the
food we eat and things we do everyday, like exercise.
Compounded by environmental pollution, food
additives, cured meats, tobacco smoke, alcohol, infection,
stress, chemotherapy, asbestos, X-rays, pesticides, and
other manmade pollutants, free radicals can multiply at
an alarming rate.
Free radicals can attack, damage and ultimately
destroy any material, not just the sensitive cells and
tissues of the skin and inside the body. Free radicals
degrade collagen and reprogram DNA and are implicated
in-more that 60 diseases, including “Alziheinters;
Parkinson’s, cancer, arthritis, cataracts, kidney and liver
disorders.
To prevent such damage, free radical molecules must
be scavenged and destroyed by antioxidants. Antioxidants
“planket” the activity of free radicals, preventing them
from damaging cells and preventing the spread of further
damage.
Free-radical damage can also occur in the liver
causing it to age faster and making it function less than
optimal.
Sunshine is the most harmful influence to your skin.
Years of exposure to the sun exaggerates and accelerates
one’s natural aging process. It is the primary cause of
premature aging; causing wrinkling, thinning of the skin,
and the appearance or darkening of brownish
discolorations known as “age spots,” and broken blood
vessels. Sunshine accelerates the normal loss of moisture
and elasticity of the skin. Twenty years of sunning can
leave you looking 15 to 20 years older than you really are.
In addition, the sun is the primary cause of skin cancer.
Because of its external exposure, the skin is subject
68
to aging faster than our other organs. The epidermis is
greatly affected by external factors, both good and bad.
The dermis is only affected by internal factors, again, good
and bad. The skin, especially the epidermis, is vulnerable
to wear and tear, and therefore, unlike our other organs
in the body (provided we do not abuse them), is not
maintenance free.
When the skin begins to age, the following occurs:
. The skin becomes thinner.
. Fewer skin cells are produced.
. Skin cells grow more slowly.
m . The outermost layer (stratum corneum)
&
WON
becomes less effective for protection.
5. The skin retains less water.
6. Blood vessels become fewer.
7. Sweat and oil gland activity decreases
leading to dryness and itching.
8. Collagen and elastin fibers become more
rigid, causing the skin to wrinkle and sag.
In the outermost layer of skin, the first signs of aging
are dryness and cellular build-up.
Wrinkles appear when the action lines of the face
deepen to form a crease in the skin. Loss and
redistribution of fat tend to emphasize sagging and
wrinkles. Wrinkles will usually appear first where the skin
is the most thin, such as around the eyes and eyelids, the
neck, and jaw lines. Eventually, jowls develop, the neck
becomes creased, lines begin to radiate from the mouth,
and “crow’s feet” and “bags” develop around the eyes.
In addition, the pores of the skin will look larger, the
skin will lose its water-holding ability and the dry cells
will tend to curl up causing a rough, blotchy look.
In the inner layer of skin, the contour and color tone
of the skin are lost with aging. When the inner layer
deteriorates, the elastic elastin and collagen fibers become
more rigid, less elastic and can even break into small
pieces. Thus, effectiveness is lost which results in the
outer surface collapsing, causing deep wrinkles and lines.
The skin around the eyes and neck are the most
vulnerable. Changes usually first appear in these areas
where sagging is first obvious.
69
 Also, in the inner layer of skin, newer cells are
produced more slowly and older cells are repaired less
effectively. Sweat and oil gland activity decreases with age
contributing to dry skin associated with aging. This
problem is usually worse for women than it is for men.
One function of the oil glands is to manufacture and
secrete oil to the surface of the skin where it acts as a
natural barrier to prevent water loss through evaporation.
The oil does not serve to moisturize the skin, it merely
helps hold in the moisture you already have.
Dry skin contributes to skin problems by scaling,
cracking, eczema, irritation, and infection. Dryness of the
skin also accentuates existing wrinkles, making them look
deeper and more abundant.

What to do:

* Preventative nutrition is the best defense against

mental and physical aging. The diet should include
natural unprocessed foods which contain adequate
amounts of all essential nutrients. Supplementation is
recommended in most cases.
* A diet very high in bromelain (pineapple) and
papain (papaya) seems to help offset the normal negative
effects from the sun.
* Damage from free radicals can greatly be reduced
by taking antioxidants such as vitamins A, C, E, B-1, B-5,
B-6, beta carotene, bioflavonoids (such as pycnogenol and
activated quercetin), zinc, selenium, and the amino acids
cysteine and glutathione.
* Catalyst Altered Water has antioxidant properties to
help fight against free-radical damage and may be
consumed or used topically.
* Vitamin E is known fairly well to protect the body
against cellular aging.
* Because aging effects RNA synthesis, which is
associated with memory storage, RNA supplements may
be taken. Fish, especially sardines, is a good source of
RNA. Chlorella is one of the best sources of vegetative of
RNA and DNA. NOTE: In the body, metabolism of RNA

70
can form uric acid. Individuals who are susceptible to
gout attacks may wish to substitute vitamin B-12 which
stimulates natural RNA synthesis in the body.

Suggested Supplementation:

Vitamin A:
Beta Carotene (including marine carotenes):
Vitamin B-1
Vitamin B-3 (niacin):
Vitamin B-5:
Vitamin B-6:
Vitamin B-12:
Vitamin C:
Vitamin D:
Vitamin E:
Bioflavonoids:
Chromium:
Iron:
Selenium:
Zinc:
Cysteine:
Protein:
Papain and bromelin:
RNA:
Herbs: Alfalfa, Damiana, Dong Quai, Garlic,
Ginseng, Gotu Kola, Pau D’Arco, and Red Clover.

How to Avoid:

Eat three sensible, well-balanced meals daily (low in

fat and high in complex carbohydrates).
Substitute meat protein with soy. Soy provides
complete protein nutrition. Soy milk is nutritious, good
tasting, requires no refrigeration and can be stored
indefinitely.
Substitute vegetables for meat and dairy products.
Substitute fish for meat as often as possible. Fish
contains oils that may prevent heart attacks. Heart
disease is the number one cause of death in America.
Te
 Eat bulk (high fiber) foods.
Cut down or avoid sugar and chemical additives to
food.
Increase your intake of beta carotenes such as
carrots, spinach, broccoli, and cantaloupe. Beta carotene
has been shown to be protective against cancer. Cancer is
the number two cause of death in America.
Stay on a basic low-fat diet to prevent heart disease
and cancer. Avoid saturated fat (i.e. tropical oils) and
hydrogenated oils. Read labels before buying and make
ingredient inquiries when eating out. !
Use fish oils, flax seed oil and olive oil in salads and
cooking. Research has shown that these oils lower
cholesterol.
Avoid fried foods.
Keep your caloric intake and weight low to help slow
aging.
To help keep body tissues healthy eat more foods
high in vitamin C (citrus fruit, green vegetables, green
peppers, etc.).
Eat foods high in vitamin E (vegetable oils and
grains), zinc (pork, pumpkin seeds), and selenium (bran,
tuna, fish).
Use charcoal or some other water filtering device to
help eliminate chlorine and cancer-causing materials from
your water or drink distilled water.
Avoid alcoholic beverages or drink only in
moderation.
Do not smoke and avoid others that smoke.
Exercise regularly. Walking, swimming, or gardening
are good.
Get seven to eight hours of sleep each night.
Eliminate stress.
Get fresh air every day if possible.
Use laughter to banish anxiety and fear. Let everyday
be joyous.
Have a fresh, optimistic outlook on life!
Finally to prevent aging of the skin: Avoid the sun,
avoid the sun, and avoid the sun! Use a minimum of SPF
15, especially on the face, if you are going to be outdoors.
Wear a hat and protective clothing.
(eo
 ALCOHOLISM

Alcoholism is a dependence on or an addiction to

alcohol. Alcohol is a depressant which decreases the basic
speed of all bodily functions. Heavy alcohol use can cause
hepatitis, cirrhosis of the liver, gastritis (painful
inflammation of the stomach lining), neuritis
(inflammation of the nerves), damage to the brain and
vitamin deficiencies.
Alcohol is a carbohydrate but contains no vitamins or
minerals which are needed for carbohydrate metabolism.
Therefore vitamins and minerals, especially the B-
complex, vitamin C, zinc, magnesium, etc., are then taken
from other parts of the body, and are readily depleted. In
addition, vitamins A, B-1 (thiamine), B-2 (riboflavin), B-6,
B-12, D, folic acid, and calcium are lost.
Complications and symptoms of alcoholism include
food allergies, blackouts, dizziness, slurred speech,
incoordination, nervousness, irritability, tremors, heart
disease, liver disease, increased cholesterol levels, high
blood pressure, and blood sugar disorders.
Alcoholism can be triggered by poor diet, (“high
carbohydrate junk food diet” consisting of refined foods,
excess Sugar, vitamin and mineral deficiencies- especially
B Complex, and excess coffee), hypoglycemia, stress,
psychological addiction, and heredity.

What to do:

* Avoid over-indulgence and if symptoms of

alcoholism occur or alcohol is consumed to a point where
it interferes with the performance of daily activities, avoid
alcohol completely. One may require counseling or
outside assistance, such as Alcoholics Anonymous for
support.
* To help prevent a hangover, take a B-Complex
before going out, while you are drinking and in the

73
morning to help replace the B vitamins lost while
drinking. NOTE: Vitamin B-1 deficiency (beriberi) is very
common in the late stages of alcoholism.
* Vitamin C intravenously (20-30 grams daily) can
help reduce withdrawal symptoms.
* To aid in recovery of alcoholism one requires a
stable blood sugar level: Eliminate refined carbohydrates,
especially white sugar and white flour, maintain a diet
high in protein, and note suggested supplementation
below.
* Selenium helps protect against alcohol-induced liver
damage.
* Because alcohol is a diuretic, drink water while you
are drinking and afterwards to replenish lost fluids.
* Two tablespoons of Swedish bitters is a fast-acting
sobering tonic.

To reduce cravings for alcohol:

* Vitamin B-3 (Niacin) and the amino acid glutamine
have been shown to help prevent the craving for alcohol.
These supplements may be helpful. Glutamine also
decreases the harmful poisoning effects of alcohol.
* The herb angelica is beneficial to induce a distaste
for alcohol.
* Avoid coffee.
* Avoid non-nutrient “junk foods,” which tend to
increase cravings for alcohol.
* Supplement B Complex vitamins.

Beneficial supplementation:

Vitamin A (preferably beta carotene): 25,000-50,000

IU daily
B Complex: 50-1,500 mg 3 times daily
Vitamin B-1: 100-300 mg daily
Vitamin B-3: 100 mg - 6 grams daily
Vitamin B-6: 50-100 mg twice daily
Vitamin C: 3-10 grams daily
Vitamin D: 1,000 IU
Vitamin E: 1,000 IU

74
Chromium: 200 mcg daily
Iron:
Magnesium: 1,000 mg
Manganese: 50 mg
Selenium: 200 mcg daily
Zinc: 150 mg
Glutamine: 1,000 IU two to three times daily
Brewer's Yeast: One teaspoon three times daily
Raw liver tablets:
Herbs: Alfalfa, Angelica, Cayenne, Goldenseal,
Valerian, Skullcap, Chaparral, Hops, Red Clover,
and Swedish Bitters.

15
 Did You Know...

Sprouted potatoes can make you

sick? Sprouted potatoes may contain
elevated levels of natural nerve toxins
called glycoalkaloids. If ingested, this
can cause drowsiness, headache,
diarrhea and high blood sugar. Always
store potatoes in a cool, dark place. If
they sprout, peel at least one-eighth
inch into the flesh before cooking.
Always remove the eyes and spouts.
NOTE: Baked potatoes contain
safer levels of glycoalkaloids than fried
potatoes.

76
 ALLERGIES

An allergy is a sensitivity to some particular

substance known as an allergen. An allergen can be a
food, an inhalant such as pollen, mold, dust, animal
dander or hair, an insect sting, chemicals, and a number
of additional types. Most allergens are protein in nature.
An allergic reaction may be hay fever (watery eyes,
runny nose, sinus stuffiness, etc.), asthma, hives, eczema,
high blood pressure, abnormal fatigue, abnormal hunger,
stomach cramps, vomiting, anxiety, depression and other
mental disorders, constipation, stomach ulcers, dizziness,
headache, hyperactivity, insomnia, hypoglycemia, etc.
Allergies are often difficult to detect, for example, an
individual who suffers from reoccuring colds may actually
be suffering from an unidentified food allergy.
Susceptibility to an allergen depends on heredity and
the condition of one’s immune system. Stress and
hypoglycemia (adrenal exhaustion), poor diet (Vitamins C
and B Complex deficiency), high copper levels, inadequate
sleep, poor eliminations, emotional trauma, and infection
can weaken the immune system making one more
susceptible to an allergic reaction.

What to do:

* If possible, remove and avoid the allergen. Live in a

clean environment: Vacuum carpets and rugs daily,
change vacuum bags frequently, dust daily with oil-
treated cloth so you do not spread the dust around,
enclose your pillow and box spring in a plastic to reduce
dust and dust mites, and avoid aerosol sprays and other
irritating substances.
* Keep bedroom free of objects that collect dust, such
as carpet, books, stuffed animals, etc. If possible get an
air purifier or negative ion generator, especially for the
bedroom.
* Avoid opening windows, if possible get an air
V7
conditioner for your home. NOTE: It is crucial that you
clean the filter on your air conditioner at least once a
week to avoid buildup of mold and dust.
* Watercress is an old folk remedy for traditional
allergy symptoms: Sneezing, stuffy head and watery eyes.
* Try to identify food allergies so that you can avoid
those foods with the rotation diet or the pulse test.
* Avoid foods which have many ingredients such as
commercial bread, catsup or salad dressing. Hidden
ingredients in canned and packaged foods can undo an
non-allergenic diet. Many authorities recommend eating
no processed foods.
* Vitamin C is essential to adrenal function, acts as
an antihistamine and antioxidant.
* Vitamin E has also shown to reduce histamine
levels in the blood.
* B Complex vitamins, especially B-6, are essential
for adrenal function.
* Vitamin B-5 is essential for cortisone production
and acts as an antihistamine.
* Supplement hydrochloric acid and digestive
enzymes. A slow down in production of these occurs in
individuals in their forties, fifties, sixties, etc.
* Ma Huang (chinese ephedra), a natural anti-
histamine, can be used as needed or on a regular basis.
* Colostrum, which contains immune-regulatory
factors, as well as other vital immune support nutrients,
may be benefiicial because allergies are concidered an
immune disfunction disorder. NOTE: If you have allergies
in your family history and become pregnant, it is of
critical importance that you breast-feed your infant to
ensure optimal immune development.

Beneficial supplementation:

Vitamin A: 10,000-25,000 IU
B-Complex: 25-50 mg three times daily
Vitamin B-5 (Pantothenic Acid): 100-200 mg
Vitamin C: 3-20+ grams daily to saturation level
Bioflavonoids:

78
Vitamin D:
Vitamin E:
Calcium:
Magnesium:
Manganese:
Molybdenum:
Selenium:
Zinc:
Colostrum: 1,000 mg three to four times daily.
Bee Pollen: (start at small doses and gradually build
up.)
Digestive Enzymes:
Hydrochloric acid:
Raw adrenal tablets:
Herbs: Alfalfa, Burdock, Comfrey, Echinecea, Golden
Seal, and Ma Huang (Chinese ephedra).

79
80
 ANOREXIA NERVOSA

Anorexia nervosa is an eating disorder that usually

strikes younger women who suppress the urge to eat to
the point of malnutrition and starvation. Anorexia is
characterized by broken blood vessels in the face,
underweight, weakness, and dizziness.
In contrast, bulimia is constant excessive insatiable
appetite followed by self-induced vomiting. Both anorexia
and bulimia may be symptoms of a disease and/or
psychotic problems.

What to do:

* Zinc has been 80 percent successful in aiding

anorexic individuals regain appetite and gain weight.
When the anorexic stops eating, zinc levels drop. As zinc
levels in the body go down, the sense of smell and taste is
destroyed. Without these senses, the desire for food
decreases further.
* Supplementation is crucial to help prevent
malnutrition.
* Counseling may be necessary.

Beneficial supplementation:

Vitamin A:
B Complex: 50 mg with each meal
Vitamin C:
Bioflavonoids:
Vitamin D:
Vitamin E:
Calcium:
Magnesium:
Potassium:
Sodium:
Zinc:

81
Free-form amino acids
Herbs: Chamomile, Dandelion, Kelp, Ladies Slipper,
Licorice, Passion Flower, Skullcap, Red Clover,
Wild Yam, and Yellow dock.

82
 ARTHRITIS

Arthritis is a degenerative condition involving

inflammation of the joints marked by pain and swelling.
The cause of arthritis is not totally understood. It is
thought to be related to the immune system
(autoimmunity) or to nutritional deficiencies (excess meat
and soda drinks, excess refined carbohydrates (sweets),
raw vegetable deficiency, excess acid-forming foods, and
excess vitamin D. Poor eliminations, glandular
imbalances, psychological factors, lack of exercise, excess
copper blood levels, and excess irritants (coffee, tea, salt,
spices, alcohol) are additional etiologic considerations.
Some authorities suggest that arthritis may be
induced by the intake of too much calcium and by taking
the wrong forms of calcium. The calcium migrates to the
soft tissues and deposits there. The tissues become
calcified and the cells cease to function normally.
The two main types of arthritis are osteoarthritis and
rheumatoid arthritis.
Osteoarthritis develops as a result of the continuous
wearing away of cartilage in a bone. Osteoarthritis usually
affects the weight-bearing joints such as the hips and
knees of elderly individuals. Onset of osteoarthritis is
gradual, with progressive pain and joint enlargement. It
may involve single or multiple joints, but does not migrate
from joint to joint.
Rheumatoid arthritis affects the whole body instead
of just one joint. Synovial membrane (connective tissue)
thickens and joint swells with redness and tenderness.
Symmetrical joint involvement is common. Pain may
migrate from joint to joint. Subcutaneous nodules are
commonly found. Onset is abrupt or insidious. Onset of
the disease may be related to physical or emotional stress,
or may be poor nutrition or a bacterial infection.

83
Warning signs of arthritis:
* Swelling in one or more joints
* Early morning stiffness
* Unexplained weight loss, fever, or weakness
combined with joint pain.
* Recurring pain or tenderness in any joint
* Obvious redness and wanmnth in a joint.

What to do:

* A diet of no red meat, white flour, white sugar, salt,

citrus fruits, and /or nightshade family (tomatoes,
potatoes, green pepper, eggplant) is helpful for relief of
arthritis.
* Magnesium supplementation will help keep calcium
in solution in the body. Some authorities recommend a
2:1 ratio of magnesium to calcium.
* Silica and potassium are important because silica
will convert to calcium if needed.
* Vitamin C is useful because it increases natural
cortisone production which is anti-inflammatory and
helpful to the adrenals. Large doses may aggravate some
cases, so be careful to evaluate its effect separately from
other medications. Try ascorbate form of vitamin C if this
is a problem.
* Niacinamide increases joint mobility by 85 percent
if taken daily for three to four weeks. It is especially
beneficial for osteoarthritis, although rheumatoid arthritis
can also benefit. If nausea occurs, reduce dosage.
* SOD (Super Oxide Dismutase), a powerful natural
antioxidant has been proven effective for rheumatoid
arthritis when injected. Reliable SOD tablets also have
proven effective when taken orally. NOTE: Green Barley
Juice tablets are a good source of SOD.
* Low homeopathic doses of bryonia are useful for
pain aggravated by movement.
* Colostrum, which contains immune-regulatory
factors, as well as other vital immune support nutrients,
may be benefiicial because arthritis is concidered an auto-
immune disorder.

84
 * Get at least 10-12 hours of rest each day, including
naps.
* Avoid fatigue by splitting up big jobs and resting in
intervals.
* Do not skip prescribed exercises-even if you have a
painful flare-up.
* Use “contrast baths” for aching hands and
feet...place them in warm water for three minutes, then
cold water for one minute.
* Respect your pain. If a joint becomes painful for
several hours after an activity, do not repeat the activity.
* Castor oil packs (see appendix) may be useful for
correct eliminations.

Beneficial supplementation:

Vitamin A: 25,000-50,000 IU daily

B Complex: (extra B-6, B-12)
Niacinamide: 200-2,000 mg two to four times daily
Vitamin C: 3,000 -10,000 mg
Bioflavonoids: 3,000 mg
Vitamin E: 600-1,000 IU
Calcium: 800-1,000 mg daily
Magnesium: 400-800 mg daily
Potassium:
Selenium:
Sulphur:
Zinc: 25-50 mg one to two times daily
Protein:
Colostrum: 1,000 mg four or more times daily
DL Phenylalanine: 300 mg three times daily
Bromelain enzymes: Two to four tablets three times
daily
Unsaturated Fatty Acids:
Cod Liver Oil: Three to four capsules daily
SOD:
Raw adrenal tablets:
Raw thymus tablets:
Herbs: Alfalfa, Devil’s Claw, Echinacea, White Willow,
and Yucca.

85
Did You know...

One dill pickle contains only

Lilm@calogres, Dutel,426 m2 on
sodium?

86
 ASTHMA

Asthma is a chronic respiratory condition

characterized by difficulty in breathing, coughing and
feeling of suffocation. Attacks can last for several minutes
or several days.
An asthma attack may be triggered by an allergen,
irritants, emotions, low blood sugar, or disorders of the
adrenal glands. Asthma may be associated with diet
(excess carbohydrates and sweets, excess dairy products,
and overeating), food additives (especially sulfites), and
poor eliminations.
Asthma is also commonly caused by cervical and
thoracic spinal lesions.

What to do:

* Vitamin C has been shown to help control asthma

when taken on a daily basis. Vitamin C acts as a natural
antihistamine and antioxidant.
* Vitamin B-6 is also a natural antihistamine which
is beneficial to help control asthma.
* Coffee which contains caffeine has been shown to
relieve asthma symptoms. Caffeine equivalent to two cups
of coffee unclogged blocked bronchial passages.
* Insemergencies, Ma Huang, whichecontains
ephedrine, is very useful as a bronchodilator.
* Asthma weed is useful for most asthmatics. Use 25
drops tincture in a small amount of water two to four
times daily.
* Bee pollen is helpful as a preventative to inhalant
allergies.
* If possible remove element which triggered the
attack.
* During an attack try to remain as calm as possible
and concentrate on your breathing.
* Visualization and meditation can be helpful to slow
down your breathing.
87
 * Concentrate on your breathing. Breath from the
diaphragm.
* During an attack, it also may be beneficial to hold
onto something above your head so that your arms are
raised.
* Blood purifiers and colon cleansers may also be
beneficial when used on occasion.

Beneficial supplementation:

Vitamin A:
Children: 10,000 IU two to four times daily in
acute cases.
Adults: Up to 75,000 IU daily in acute cases
B Complex:
Children: 25 mg three times daily.
Adults: 50 mg three times daily
Vitamin B-5: 100 mg
Vitamin B-6: 100-250 mg twice daily
Vitamin C: 1,000-10,000 mg daily
Bioflavonoids:
Vitamin D: 1,000 IU daily
Vitamin E: 600 IU daily (32 IU for children)
Calcium: 400-1,000 mg daily (in acute cases, take
every half hour)
Magnesium: 200-500 mg daily
Manganese: 5 mg two times per week
Potassium:
Molybdenum:
Zinc: 15-25 mg two to three times daily
Bee Pollen: Start at low dosages and build up
gradually
Garlic: Two capsules daily with meals
Raw adrenal tablets: One tablet two to three times
daily
Herbs: Alfalfa, Asthma Weed, Capsicum, Chlorophyll,
Cascara Sagrada, Comfrey, Fenugreek, Garlic,
Hops, Licorice, Ma Huang (ephedra), and Slippery
Elm.

88
How to avoid:

There are a number of common triggers for an attack

which should be avoided if possible. These include:
Extremely cold air
Excessive humidity
Air pollution
Tobacco smoke
Perfume or cologne fumes
Fumes from paint, paint thinner, chlorine bleach, etc.
Exercise
Infections caused by viruses
Stress or emotions (anger, fear, excitement, etc.)
Laughing
Pollen, mold, spores, animal dander, hair,
feathers, etc.
Certain foods such as chocolate, nuts, eggs, etc.
Sulfites (commonly found in restaurant salads,
and salad bars, frozen shrimp, potatoes, baked
goods, sausage and wines, dairy products, white
sugar and white flour products)
Other foods to avoid:
Sweets
Refined foods
Excessive carbohydrates
Excessive wheat and dairy products
Additives —
Alcohol, tea, or other non-food irritants
Very hot and very cold foods

89
90
 BACK PAIN

Backache may be a symptom of a variety of

disturbances in the muscles, tendons, ligaments, bones,
or underlying organs, for example, kidney infection.
Backache could be the result of constipation, back strain,
stress or calcium deficiency.

What to do:

The best self-help therapies for acute-low back pain

include bed rest, cold therapy, acupressure, posture
realignment, and stress reduction. You may need to know
the exact cause of the pain before you can apply proper
treatment. If pain so indicates, a visit to your physician or
ehiropractorsmay bepmecessary. Mor painurelicl,
phenylalanine may be used.

Beneficial supplementation:

B complex:
Niacin:
Vitamin C:
Vitamin D:
Vitamin E:
Calcium:
Magnesium:
Manganese:
Phosphorus:
Zinc:
Protein:
Phenylalanine:
Herbs: Alfalfa, Comfrey, Horsetail, Oatstraw, and
Slippery Elm.

Oil
How to avoid:

Keep your weight down.Do not smoke.

Exercise to build strong back and stomach muscles.
Avoid standing or sitting in one position for a long
period of time.
While on the phone, do not hold the receiver between
your shoulder and head for long periods.
Wear comfortable shoes. The higher the heel, the
greater the risk of backache.
When carrying things on your shoulder, switch the
weight to your other shoulder from time to time.
When lifting, keep you back straight and bend your
knees letting your knees do most of the work.
Always push large objects, never pull them.
Sleep on a firm mattress.
The worst sleeping position for your back is flat on
your stomach with the head raised on a pillow. If you
sleep on your stomach, place a pillow under your
abdomen to raise your back slightly.
You can rest your back by lying on your side and
pulling your knees towards your chin.
While sitting down, keep your knees about an inch
higher that your hips to reduce strain on the back
muscles.
Use a slant board regularly.

BZ
 BAD BREATH

Bad breath (halitosis) can be caused by poor oral

hygiene, nose or mouth infection, tonsillitis, tooth and
gum decay, constipation, smoking or the presence of
foreign bacteria. Diabetes, nervous tension, chemicals
such as arsenic, lead, bismuth, and methane, or buildup
of heavy metals, may also be the cause of bad breath.
Usually, bad breath is attributed to putrefactive
bacteria living in undigested food which release gas
through expelled air.

What to do:

* Brush your teeth, tongue, and floss your teeth.

* Change your toothbrush often where bacteria can
hide and be reinoculated into the mouth.
* Store your toothbrush in a solution of hydrogen
peroxide to kill microorganisms.
* Use a mouthwash containing zinc. The source of
most mouth odor is sulphur compounds. A zinc
containing mouthwash will negate these compounds for at
least three hours. Zinc is also antibacterial.
* Try chewing celery or carrots which help rid the
teeth of bacteria and make the mouth cleaner.
* Avoid excessive consumption of carbohydrates
which can cause tooth decay.
* Supplement your diet with Lactobacillus
acidophilus, also known as “friendly bacteria.” Bad breath
is often associated with putrefactive bacteria living on
undigested food in the stomach. This condition causes
gas to be released through the breath. Supplementing the
diet with the friendly bacteria acidophilus often helps.
* Supplement chlorophyll, “Nature’s Deodorant,”
which helps remove heavy metal poisons and sweetens
the breath.

93
Beneficial supplementation:

Vitamin A: (Important for the all around health of the

mouth.)
Niacin:
Zinc: 50 mg three times daily
Lactobacillus acidophilus: 1-2 tbsp liquid one to three
times daily or one to two capsules two times daily.
Multiple digestive enzyme tablet: One three times
daily
HCL:
Charcoal:
Bran or other fiber: One teas. with water before
meals.
Chlorophyll:

How to avoid:

Avoid “bad breath” foods: Meat, stringy vegetables,

sweets and especially sticky sweets.
Maintain good oral hygiene by brushing after each
time you eat.

94
 BALDNESS

Baldness is the partial or complete loss of hair

(scalp), resulting from heredity, hormonal factors, aging,
mineral deficiencies, poor circulation, medications,
sluggish thyroid, or local or systemic diseases.
Stress, triggering a hormonal imbalance that over
produces androgen, a male hormone, can cause both
male and female pattern baldness. Male pattern baldness
comprises a majority of hair loss causes.

What to do:

* Cayenne pepper, which has a stimulatory effect on

cells, when rubbed into the scalp has resulted in regrowth
of hair.
* Eliminate white sugar and white flour products.
* Use a blood purifier.
* Try hair shampoos containing caprylic acid.
* Use a Slant board regularly.
* Make Sure you get adequate protein in the diet, a
major component of hair.

Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin B-6: 50 mg
Choline: 500-1,000 mg
Folic Acid: 1 mg
Inositol: 500- 1,000 mg
‘Niacin: 50 mg
PABA: 50-3,000 mg
Pantothenic Acid: 50 mg
Vitamin C: 1,000 mg
Vitamin E: 1,200 IU
Bioflavonoids: 50-100 mg

95
 Copper:
Calcium:
Magnesium:
Manganese:
Potassium iodine:
Iron:
Silicon:
Sulphur:
Zinc:
Protein
L-Methionine: (Take with Vitamins B-6 and C for
proper absorption.)
Raw thyroid:
Herbs: Aloe Vera, Horsetail, Jojoba, Kelp, and
Oatstraw.

How to avoid:

Inositol and PABA protect hair follicles, preventing

hair loss and often premature graying.
Biotin may slow hair loss.

96
 BODY ODOR

Body odor is related not only to hygiene, but also to

the inner health of therbody: Certain nutrients
(magnesium, zinc, vitamins B-6 and PABA) appear to
metabolically remove wastes in the body which cause
odors. An overdose of vitamin B-1 can cause odor in some
people.

What to do:

* Many people suffer body odor despite good hygiene.

magnesium taken with zinc, PABA, and vitamin B-6 can
help control odors.
* Daily washing may be unnecessary and can
actually wash away natural body oils that lubricate and
protect the skin from bacteria.
* Avoid commercial deodorants that prevent
perspiration because they clog the skin and prevent waste
products from leaving the body.
* Supplement Burdock which restores oil and sweat
gland functioning.

Beneficial supplementation:

B Complex:
Vitamin B-6:
PABA:
Magnesium:
Zinc: 20-40 mg
Essential Fatty Acids:
Chlorophyll: “Nature’s deodorant”

OF.
 Did You Know...

Non-stick pans may be

dangerous? Non-stick pans such as
Teflon (TM) or Silverstone (TM) can be
dangerous if allowed to boil dry. At 400
degrees Fahrenheit, the pans may release
toxic fumes after 20 minutes-enough to
make a person sick. Pets, especially
birds, are even more susceptible.

98
 BRUISES

Bruises are caused from breaks in the small blood

vessels in the soft tissue beneath the skin. These breaks
leak blood which cause a reddish mark on the surface of
the skin. This bruise turns blue then yellow as the blood
is gradually absorbed.
Factors which make one susceptible to bruising are
being overweight, anemia, time of menstrual period, lack
of vitamins D, C, bioflavonoids, or zinc. Too much aspirin
can also cause bruising.

What to do:

* DMSO, applied externally, may prevent the

discoloration of bruises. DMSO acts as a scavenger of free
radicals that are produced when blood vessels are
damaged. ,
* The antioxidants (vitamins A, C, E, B-1, B-5, B-6,
Zince, and, selenium), cam jsupplement (DMSO;
Bioflavonoids, such as pycnogenol, are also potent
antioxidants.
* Vitamin-C. has been shown. to. help’ strengthen
capillary walls.
* Tron supplementation is necessary for anemic
individuals.
* Yellow Dock and Dandelion or liquid chlorophyll are
a good source of iron.

Beneficial supplementation:

~ Vitamin A:
B Complex:
Folic Acid:
Vitamin C:
Vitamin D:
Vitamin K:

She)
 Bioflavonoids:
Calcium:
Iron:
Magnesium:
Zinc: 30 mg daily
Bromelain:
Herbs: Black Walnut, Comfrey, Dandelion,
Horsetail, Kelp, Rose Hips, Slippery Elm, White
Oak, and Yellow Dock.

How to avoid:

For those who are overweight, proper diet and weight

loss are important. For those who are anemic, adequate
iron intake is important.
Increase intake of foods high in vitamin C: citrus
fruits and fruit juices, berries, cabbage, green vegetables
and potatoes.
Avoid excessive intake of aspirin.

100
 BURNS

Burns may be of three degrees; First degree burns:

Cause redness and results in damage to the outer layer of
skin only, such as sunburn, contact with hot object, hot
water or steam.
Second degree burns: Cause redness, swelling, pain,
blistering, and result in injury to skin beneath the surface
of the skin. Second degree burns include deep sunburn,
burns from hot liquids, gasoline and other substances.
Third degree burns: Cause destruction of all layers of
the skin and underlying muscles. Burned area may be
white or charred. There may be little or no pain because
nerve endings have been destroyed. Third degree burns
include prolonged contact with fire, hot substances or
electrical burns.

What to do:

For first degree burns: Place burned area under

cold, running water and apply cold water compress until
pain subsides. Ice water will draw out heat and ease pain.
For second degree burns: Place burned area under
cold water (not iced) or apply cold compresses such as a
clean towel or wash cloth until pain subsides. Gently dry
and cover burned area with a dry sterile bandage or clean
cloth to prevent infection. Elevate burned arms or legs.
Seek medical attention if necessary.
For third degree burns: Do not remove clothing that
is stuck to burned area. Do not put ice or water on burns.
Do not apply ointment, sprays or antiseptics.

Other suggestions:
* Increase intake of fluids in treatment of burns.
* Vitamin E can also alleviate pain and prevent
blistering when applied immediately.
* Aloe Vera can be used on first degree burns and
after healing on second and third degree wounds to
101
prevent scarring.
* A diet high in protein helps aid in tissue repair.
* Intravenous vitamin C (30 to 100 grams) has been
beneficial for individuals with third degree burns to
maintain sufficient oxygen levels in the tissues and avoid
the need for skin grafts.
* Do not apply butter or greasy ointment to burns.
These are not sterile and can make subsequent treatment
by a doctor more difficult.
* Essential Fatty Acids can help increase healing
time.

Beneficial supplementation:

Vitamin A: 100,000 IU daily for a month for severe

burns
B Complex: (extra B-12)
Vitamin C: 1,000 mg at least twice daily (1,000 mg
hourly for severe burns)
Vitamin E: (externally and internally)
Multi-mineral:
Zinc: 50 mg
Protein:
EFA: 2-3 capsules three times daily
Herbs: Aloe Vera, Comfrey, Horsetail, and Slippery
Elm.

How to avoid:

Never smoke in bed or when drowsy.

Set water heater thermostats or faucets so that water
does not scald the skin.
Plan emergency exits to use in case of fire.
Apply suncreen with a SPF 15 or higher to all
exposed areas of skin to avoid sunburn. NOTE: See
section on skin cancer.
Supervise children and teach them fire safety as soon
as possible.

102
 CHOLESTEROL REDUCTION

Cholesterol is a fatty substances manufactured

largely by the liver and intestines, but also by all cells in
the body, for the production of the adrenal sex hormones,
vitamin D, and bile salts. Cholesterol also has a vital role
in nerve and brain function.
In food cholesterol is found in animal fat, not
vegetable fats. Cholesterol is manufactured from dietary
saturated fatty acids and refined carbohydrates. Foods
high in cholesterol include egg yolks, cream, butter and
fatty meats including organ meats.
Egg (1 medium) 274 mg.
Steak (8 oz.) 208 mg.
Lamb chops (6 oz.) 168 mg
Veal cutlet (6 oz.) 168 mg.
Hamburger (6 oz.) 162 mg.
Pork chops (6 oz.) 150 mg.
Ham (6 oz.) 150 mg.
Ice cream (1 cup) 59 mg.
Chocolate pudding (1 cup) 36 mg.
Whole milk (1 cup) 33 mg.
Ricotta (1/4 cup) 32 mg.
Cheddar cheese (1 oz.) 30 mg.
Mozzarella (1 oz.) 15 mg.
Butter (1 tsp.) 12 mg.
Mayonnaise (1 tbsp.) 9 mg.
Skim milk (1 cup) 4 mg.

High blood cholesterol levels increase your risk of

heart attack and stroke. Here is why: Cholesterol is
carried in the blood stream where some is deposited in
the inner linings of the arteries. These fatty deposits
buildup causing the artery walls to thicken and become
less flexible. The artery narrows and restricts blood flow.
Eventually the blood supply may be shut off completely. If
the blockage is in an artery feeding the brain a stroke may
result. If the blockage is in an artery which feeds the
103
heart, a heart attack may occur.
There are different types of blood cholesterol levels
which can be measured, for example, HDL (High Density
Lipoprotein) and LDL (Low Density Lipoprotein)
cholesterol levels. These are the two main types of
cholesterol in the body.
HDL refers to the type of cholesterol returning
through the blood stream back to the liver. This will then
hopefully convert into bile salts when fat is eaten and be
excreted with fiber. HDL is sometimes called “good
cholesterol” because it is hopefully on its way out of the
body.
LDL cholesterol travels through the bloodstream and
delivers cholesterol to the tissues and glands that in turn
use it to produce hormones, etc. LDL is sometimes called
“pad cholesterol” because it may very easily get trapped in
plaques and clogged arteries. °
On the other hand, HDL cholesterol seems less likely
to become so trapped. HDL (“good”) helps clear LDL
cholesterol from the bloodstream by transporting it to the
liver where it gets broken down and excreted.
The HDL level may be as low as 30 or 40, or as high
as 100 or 150. This number is compared to the total
serum cholesterol to form a ratio. For example, if the total
serum cholesterol is 250 and the HDL level is 100, the
ratio would be 250 over 100 or 2.5 to 1. Generally, the
lower the ratio, the better the health.
Total serum cholesterol levels checked alone without
HDL and LDL levels, may be very deceiving. For example,
if the total level is 200, it may look satisfactory to a
physician. But, if the HDI level is only 20 milligrams, the
ratio would be 10 to 1, which indicates higher than twice
the average risk to experience a heart attack.
The amount of cholesterol that we absorb from the
foods we eat is not 100 percent. Most people can absorb
no more than 300-500 mg per day of cholesterol from
foods. In fact, up to 80 percent of blood cholesterol comes
from production in the liver, not from the cholesterol in
the food we eat. Only 20 or 30 percent of the cholesterol
in our blood comes preformed from cholesterol-containing
foods we eat, no matter how much we eat.
104
 Even if we ate absolutely no cholesterol, everyday the
liver would still make up to 1,500 mg of cholesterol from
fats and sugars. The components to make this cholesterol
comes from foods we actually should cut down on eating:
Saturated animal fats and simple sugars, including
sucrose (white sugar), fructose, and corn syrup. The liver
is an expert in converting sugars into cholesterol. On
average, American’s eat 150 Ibs of white sugar per person
a year which gives the liver a tremendous amount of raw
material to turn into cholesterol.

What to do:

* Vitamin C helps increase HDL levels, lower LDL

levels and lower triglyceride levels. It also dramatically
reduces high elevations of blood cholesterol by activating
the conversion of cholesterol into bile salts.
* Vitamin B complex, lost in the refining process of
starches and essential in the metabolism of carbohydrates
is known to help keep cholesterol from collecting.
* Vitamin E, also removed in the refining of grains
and oils, helps dissolve clots, dilates blood vessels and
conserves energy’so the heart can work less. Vitamin E is
also an antioxidant.
* Niacin, known to reduce cholesterol levels as much
as 25 percent, is even more effective when used with oat
bran.
* Lecithin, which contains choline, is essential for the
proper use of fat and cholesterol in the body. Lecithin in
the diet significantly lowers cholesterol levels.
* Essential Fatty Acids, found in flax seed oil, salmon,
cod, and other cold water fish oils rich in Omega 3
decrease platelet adhesion, increase bleeding time, reduce
blood cholesterol and increase HDL.
* Bran fiber also reduces blood cholesterol and
triglycerides; increases HDL, and lowers LDL. Fiber also
prevents cholesterol from recycling to the liver from the
bowel, which signals a reduction of bile from the bowel
back to the liver, which signals a reduction of cholesterol
conversion to bile, causing a blood cholesterol increase.

105
 * Avoid saturated animal fats and simple sugars,
including sucrose (white sugar), fructose, and corn syrup.
These are converted to cholesterol in the liver.
* Alfalfa is an excellant and effective supplement to
aid in cholesterol reduction. Alfalfa is rich in saponins
which provide a sort of sudsing action which prevents
cholesterol and bile salts from being absorbed. Studies
with alfalfa have demonstrated a 20 percent drop in total
cholesterol. Ratios between high-density lipoproteins and
low-density lipoproteins inproved by 40 percent. Alfafa
also has demonstrated a beneficial effect on high blood
pressure.
* Eating onion and garlic may help reduce heart
disease. They both reduce the blood’s tendency to clot.
Raw onion and raw onion juice raises the levels of HDL.
(Cooking reduces the beneficial chemical activity.) A clove
or two of garlic can lower cholesterol and triglyceride
levels in the blood.
* Eating apples (one to two daily) has shown to lower
total cholesterol levels by approximately 10 percent. In
addition, while LDL (bad) cholesterol decreased, the HDL
(good) cholesterol increased.
* Lactobacillus acidophilus, cultured milk products,
brewer’s yeast, chromium, alfalfa, garlic, onion, and soy
protein have all demonstrated ability to lower cholesterol.
* Physical activity and exercise are also important
factors necessary to reduce elevated cholesterol levels,
particularly HDL levels.
* Stress, caffeine, cigarettes, alcohol, and obesity are
all factors which contribute to heart disease and should
be avoided.
* Chelation therapy, or EDTA (Ethylene Diamine
Tetraactetic Acid), is a nonsurgical alternative aimed at
increasing blood flow. It involves a simple binding of a
metal ion within a carrier molecule, which allows the
transport of the metal ions through the body. This causes
a change or balancing of other ion metals.
EDTA, a man-made amino acid, collects calcium in
the blood stream (which otherwise binds cholesterol to
artery walls) and toxic metals such as cadmium, mercury
and lead. The kidneys remove EDTA and any calcium or
106
metals bound to it, and flushes them out.
The body then readjusts and replaces the calcium in
the blood by releasing calcium from other sources. This
brings about gradual withdrawal of the calcium in the
plaque of the arterials with a widening of the arterial
lumen and relaxation of the arterial walls, resulting in
better circulation. The plaque in the arteries becomes
softer, and the vessels become stronger, more supple and
better able to tolerate larger quantities of blood without
raising the blood pressure.
The cholesterol is thought to be removed by two
ways, either excreted or gobbled up by scavenger cells
within the body.

Beneficial supplementation:

B Complex: 25-50 mg one to three times daily

B-6:
B-12;
Biotin:
Choline:
Folic Acid:
Inositol:
PABA:
Niacin: 3,000 mg daily
Pantothenic Acid:
Pangamic Acid:
Vitamin C: 3 grams daily
Vitamin D:
Vitamin E: 400 IU two to three times daily
Unsaturated Fatty Acids:
Bioflavonoids:
Kelp:
Lecithin:
Calcium:
Chromium: 600 mg daily
Magnesium: 300 mg to 2 grams daily
Potassium:
Selenium: 100 to 200 mcg daily. (Helps improve
efficiency of vitamin E.)

107
 Vanadium:
Zinc:
Fiber: such as brans, pectin,
Alfalfa: 2,000 mg 3 times daily
L-arginine:
L-carnitine: 1,500-3,000 mg daily
Herbs: Angelica, Black Cohosh, Hawthorn,
Hawthorn and Walnut combination, and
Mistletoe.

Beneficial foods: Alfalfa, apples, barley, beans

(pinto or navy), carrots, chili peppers, eggplant,
garlic, grapefruit, skim milk, oat bran, olive oil,
onions, seafood, seaweed, soybeans, spinach,
yams, and yogurt.

How to avoid:

Choose lean meat, fish, poultry, dried beans and peas

as protein sources.
Moderate or eliminate use of eggs and organ meats
such as liver and kidneys.
Use skim or low fat milk and dairy products.
Avoid hard cheeses, cream cheese and semisoft
cheeses. Stick to cottage cheese, ricotta, mozzarella (part
skim), and parmesan.
Eliminate use of saturated fats such as butter,
cream, shortenings, coconut oil, palm oil and foods made
with such products.
Choose oils which are high in polyunsaturated fats
such as Olive, safflower or sunflower.
Avoid sausage, bacon and processed luncheon meats.
Trim fat off meats.
Bake, broil, and boil instead of frying.
Limit fatty salad dressings, gravies and sauces.
Moderate or eliminate consumption of refined
carbohydrates and sugar.
Read labels carefully to determine amounts and type
of fat in food.

108
 COLD SORES

Cold sores or canker sores can be caused be allergies

(foods such as coffee, tea, wheat germ, pork, turnips,
cabbage, eggs, and milk), stress, and a virus, Herpes
Simplex Type I. Canker sores have also been found among
individuals who are deficient in iron, folic acid, and
vitamin B-12.

What to do:

Following are several valuable and proven remedies:

* Make a paste with Golden Seal, Black Walnut, and
Aloe Vera juice and put on infected area.
* Apply Myrrh in alcohol solution with a cotton swab.
* Apply an ice cube on the cold sore for 45 minutes.
(Ancient but effective remedy.)
* Apply Vitamin E (28,000 IU) externally for 15
minutes three times daily.
* At first sign apply zinc, which is anti-viral, topically.

Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin B-5 (pantothenic acid):
Vitamin B-12:
Folic Acid:
Vitamin C: 1,000 mg at least twice daily
Vitamin E: Internally and externally
Calcium:
Magnesium:
Iron:
Phosphorus:
Selenium:
Zinc: 50 mg daily and also topical
L-Lysine: 1,000-4,000 mg daily

109
 Lactobacillus acidophilus: Three capsules three times
daily
Herbs: Aloe Vera, Capsicum, Comfrey, Garlic, Golden
Seal, White Oak Bark, and Myrrh (in alcohol
solution applied topically).

EEO
 COMMON COLD

The common cold is a general inflammation of the

mucous membranes of the respiratory passages caused
by a variety of viruses. Because there are so many
different types of viruses, it is difficult to develop a cure or
cold vaccine. Colds are highly contagious and are spread
through hand to hand contact. This is sometimes referred
to as “The Devil's Circle.”
Symptoms include nose and throat irritations,
sneezing, runny or stuffy nose, watery eyes, headache,
fever, chills, muscle aches and temporary loss of smell
and taste.
On average most people suffer from two or three colds
per year. Most colds last about seven days.

What to do:

* At first sign of cold symptoms increase vitamin C

intake to bowel tolerance level. Bowel tolerance level,
according to Dr. Linus Pauling, is the level of vitamin C in
the body which causes diarrhea. Once you achieve this
level reduce intake. This level can vary greatly from
person to person (8 to 100 grams per day), depending on
their state of health at the time.
* Increase intake of foods which contain vitamin C,
including citrus fruits, fruit juices, berries, cabbage, and
green vegetables.
* It is important to replace lost vitamins and minerals
due to the stress of a viral infection. The most prevalent
are vitamin C, B Complex and zinc. Zinc loss contributes
to the loss of taste and smell commonly associated with
colds and flu.
* Zinc is known to revive the key gland of the immune
system, the thymus. Research shows that as little as 15
mg can improve immune function, by restoring immune
function, in even the elderly. “Zinc alsosprovides
antibacterial/antiviral properties in the mouth so it may
Hav
be beneficial to suck zinc lozenges or gargle with
mouthwash which contains zinc. NOTE: Do not use high
amounts of zinc for more than a week because it may
upset your system.
* Echinacea is effective against viral and bacterial
attacks, not by killing these organisms but by supporting
the body’s natural defense system. In some situations it
stimulates the body’s own antibiotic chemicals to become
more active or to increase. Echinacea is very beneficial in
the prevention and treatment of colds and flu, as well as
upper respiratory infections, tonsillitis, and mouth and
throat infections. The effectiveness of echinacea increases
when used in conjunction with vitamin C and garlic
* L-lysine is beneficial for viral infections.
* Beta carotene (vitamin A) protects the lungs,
* “How herbal téas, especially those containiirg
peppermint, are effective to help open nasal passageways.
* Increase liquid intake, especially hot.
* It also may help to inhale steam to warm the nasal
passageways. Germs can not thrive in an environment
above 103 degrees fahrenheit. For this reason many
authorities recommend that aspirin should be avoided.
Aspirin lowers the body’s temperature which is the
natural immune response of the body. A heightened body
temperature makes the white blood cells more mobile and
more effective in killing germs. In addition, interferon, a
protein produced by the body to fight off the virus, works
less efficiently when the fever is brought down.
* Do not smoke and avoid those who smoke.
* If possible, stay home and in bed to reduce strain
on yourself and avoid spreading the virus to others.
* If cold symptoms persist longer than 14 days or if
your temperature is above 103 degrees F., see your
doctor.

Beneficial supplementation:

Vitamin A: (Beta carotene is preferred because high

dosages can be safely utilized)
B Complex:

EE
 Vitamin C: 1,000 mg every three hours for first
three or four days, 500-1,000 mg daily. Higher
dosages are also recommended to bowel
tolerance.
Vitamin D:
Vitamin E:
Unsaturated Fatty Acids:
Bioflavonoids:
Calcium:
Zinc: 30 mg two to four times daily
Acidophilus:
Protein:
L-Lysine:
Water: eight or more glasses per day
Herbs: Alfalfa or Peppermint teas, Raspberry tea
combinations, Lemon-Lime Aloe Vera drink,
Echinacea, Fenugreek, Garlic, Ginger (settles
stomach), Golden Seal, Kelp, Marshmallow, Rose
Hips, and Slippery Elm (for coughs and throat).

How to avoid:

Maintain indoor humidity of 45 percent or above

because the membranes of the nose, throat and lungs are
less vulnerable to irritation and viral infection. Use a
gauge to check humidity levels and if necessary, turn on a
steam vaporizer to increase the level.
Hand to hand contact spreads more colds than does
sneezing, coughing or kissing. You can also catch a cold
from a door handle, telephone receiver, sink, etc. because
a cold virus can remain volatile upon such surfaces 72
hours after touched by an infected individual. Hygiene is
extremely important. Wash your hands as often as
possible and avoid touching your face as much as
possible.
Maintain adequate sleep, diet, exercise, and levels of
stress. Other factors which lower our resistance to virus
infection include overexposure to cold, allergic reactions,
and inhalation of irritating dust or gas.

113
 Did You Know...

Milk retains it nutrients better in

fiberboard cartons than in clear
plastic? When exposed to fluorescent
light, low-fat or skim milk loses 90
percent of its vitamin A in 24 hours.

114
 CONSTIPATION

Constipation is characterized by difficulty in passing

your stool. Commonly this is due to a diet lacking bulk
(fiber) and water, high in animal products, especially
dairy, and a lack of exercise. Constipation can also result
from the use of antacids and certain medications such as
codeine.
Severe chronic constipation is a common disorder
among the elderly. This is commonly due to sedentary
lifestyle and poor diet.
Constipation is often caused by travel (due to
changes in water, diet and daily activities), pregnancy,
hypothyroid function, aluminum toxicity, and stress.

What to do:

* Increase intake of water, fiber and increase exercise.

+ Helpinl foods include: Garlic.sflax seedyurnit,
especially apples, papaya, pineapple, prunes, and figs.
* Take 60 mg folic acid each day.
* Supplement Lactobacillus acidophilus or eat yogurt
which contains Lactobacillus acidophilus daily. NOTE:
Avoid any yogurt which contains sugar, corn syrup or
other artificial sweeteners.
* Harsh laxatives can rob the body of nutrients, as
well as cause rebound constipation and laxative
dependency. Laxative abuse can damage the internal wall
of the colon and destroy intestinal muscle tone. Avoid
harshhlexatives such “as senna, castor oil,
phenolphthalein, magnesium hydroxide, magnesium
sulfite, and sodium sulfite.
* Increase exercise if lifestyle is sedentary.
* Drink fig, prune, or raisin tea.

ES)
Beneficial supplementation:

Vitamin A: 25,000 1U
B Complex:
Vitamin B-1: 100 mg
Choline: 500 mg
Inositol: 500 mg
Folic acid: 60 mg daily
Vitamin C: 1,000 mg
Vitamin D:
Vitamin E:
Unsaturated fatty acids:
Acidophilus:
Water: At least 8 glasses daily
Fiber: Ground flax seed, apple pectin, bran,
psyllium seeds or husks, etc.
Herbs: Cascara Sagrada, Comfrey, Garlic,
Psyllium, Slippery Elm, and Triphala (Chinese
colon tonic).

How to avoid:

Maintain a diet high in fiber (whole grains, fruits,

vegetables, and unrefined bran), drink eight glasses of
water daily, and get adequate amounts of exercise.
Avoid eating a diet high in dairy products because
they tend to be constipating among many individuals.
Maintain adequate levels of exercise.
Avoid aluminum containing products such as anti-
perspirants and beverages from aluminum cans.

116
 DANDRUFF

Dandruff is a mild inflammation of the scalp causing

flaking. These flakes are often highly visible on the hair
and can fall off onto the shoulders.
Dandruff may be caused by nutritional deficiencies
such as vitamins B-6, B-12, F (essential fatty acids), and
selenium. In addition, inefficient carbohydrate
metabolism has been associated with dandruff. Sugar is
often the trigger.
Dandruff which is more serious is called seborrheic
dermatitis. It is caused by overactive seborrheic glands
which are irritated by emotional trauma, illness, or
hormonal imbalance.

What to do:

* Shampoos containing selenium are effective in

controlling dandruff flakes. Shampoo hair and scalp at
least once a week. Leave in shampoo for at least five
minutes before rinsing. If you shampoo daily do not use a
selenium shampoo every time you wash your hair.
* Peanut oil and lemon are effective in controlling
dandruff. Rub warm peanut oil into the scalp. Then apply
fresh lemon juice. Leave on for a few minutes and
shampoo.
* Try rubbing vinegar into the scalp.

Beneficial supplementation:

Vitamin B-6:
Vitamin B-12:
Vitamin C:
Vitamin E:
Vitamin F (essential fatty acids): Flax seed oil, fish
oll rete,
Selenium:

iE
Zinc:
Evening Primrose Oil:
Lecithin:
Antioxidants:
Herbs: Burdock and Yucca.

118
 DIABETES

Diabetes is a metabolic disorder characterized by

decreased ability or complete inability of the body to
utilize carbohydrates (glucose). Diabetics have an
insufficient production of the hormone insulin which is
essential for the conversion of glucose to energy.
Therefore, in the diabetic, glucose cannot be converted to
energy and instead is accumulated in the blood resulting
in symptoms that range from mental confusion to coma.
Diabetes is a chronic degenerative disease, meaning
all vital organs and tissues are affected by the condition
in a negative manner. Diabetes can often lead to
additional complications such as atherosclerosis, loss of
sight, kidney disease, gangrene, coma and premature
death.
Symptoms. of diabetes include extreme thirst,
frequent urination, sugar in urine, increased appetite,
loss of weight, fatigue, muscle cramps, impaired vision,
itching, and slow healing wounds.
The following factors are associated with the
development of diabetes: High intake of simple
carbohydrates (especially sugar), nutritional deficiencies,
excess intake of saturated fat, pregnancy, surgery,
physical or emotional stress, adrenal exhaustion,
heredity, and obesity.

Types of diabetes include:

Type I: Insulin-dependent diabetes mellitus, also
called juvenile-onset or congenital diabetes. Type I
diabetes starts in children, tends to be unstable and is
hard to control.
Type II: Non-insulin-dependent diabetes mellitus,
also called adult-onset diabetes. The disease usually
begins after the age of 40, but can occur at any age. 60-
90 percent of individuals are overweight. Individuals are
not dependent upon insulin although many may use it for
control of symptoms.
119
What to do:

The possibility of cure by natural means depends on

the severity of the case and the length of insulin
dependency.
While congenital or juvenile-onset diabetes can never
be corrected completely through diet alone and will
always require insulin, proper diet does help moderate the
condition.
Mild cases of adult-onset diabetes are easy to control.
If insulin is used for prolonged periods, the pancreas may
be suppressed to the degree that it has literally ceased to
function. The body can become dependant upon
exogenous insulin and reduce its own insulin production.
* A diet high in unrefined carbohydrates is the most
beneficial for diabetics of all types. The diet should consist
of no simple carbohydrates and no sugar, and no refined
carbohydrates.
* Fats consumed should be vegetarian and
unsaturated.
* No red meat should be consumed and chicken and
fish should be restricted to several times per week.
Vegetarian protein sources are recommended such as
whole grains, nuts (almonds, cashews, peanuts, etc.),
seeds (pumpkin, sesame, sunflower,) etc. soybeans, black
beans, kidney beans, navy beans, pinto beans, etc.
* Some diabetics may need to avoid fruit and fruit
juices, depending on their individual condition.
* About 75 percent of the diet should be composed of
raw foods.
* Meals should be small and eaten five to six times a
day.

120
 * Some foods have a natural insulin-like action in the
body and should be included in the diet in high
quantities. These include:
Brewer's yeast
Brussels sprouts
Buckwheat
Cucumbers
Fiber (wheat bran, oat bran, guar gum)
Garlic
Green beans
Jerusalem artichokes
Oatmeal or oat flour products
Raw vegetables
Soybeans and tofu
Spirulina
Wheat germ

* Maintain regular levels of exercise.

* Inositol is often used to prevent and treat
neuropathy which is commonly associated with diabetes.

Suggested supplementation:

Vitamin A: 10,000 IU
Vitamin B-1: 10 mg
Vitamin B-2: 10 mg
Vitamin B-5 (pantothenic acid):
Vitamin B-12: 25 mcg
Vitamin C: 4,000+ mg
Vitamin E: 400-1,000 IU
Bioflavonoids:
Calcium:
Chromium: 15-200 mcg
Magnesium: 500 mg
Manganese:
Potassium: 300 mg
Zinc: 100-150 mg
Lecithin: 3 or more tbsp daily
Raw pancreas tablets:
Raw adrenal tablets:

2h)
 Spirulina:
Herbs: Alfalfa, Burdock, Garlic, Goldenseal (acts
an insulin), Red Clover, Uva Ursi, Watercress,
and Yellow Dock.

How to avoid:

A proper diet (high in complex carbohydrates, low in

fat, low in red meat, minimal to no refined, simple
carbohydrates, etc.) in most cases will prevent diabetes
from occurring, particularly Type-II adult-onset diabetes.

122
 DIARRHEA

Diarrhea, passing of loose watery stools, can be

caused by parasites, food poisoning, colitis, stress,
viruses, chemicals, allergies, and food allergies, such as
milk.
Diarrhea can exist alone or as a symptom of other
diseases. Diarrhea is commonly accompanied by
increased thirst, abdominal cramps and bloating,
intestinal rumbling and loss of appetite.
Because of the rapid movement of food through the
digestive tract, individuals with diarrhea do not properly
utilize and absorb nutrients.

What to do:

* To avoid dehydration, drink lots of water.

* Yogurt contains friendly bacteria which helps
normalize bowel functions. Yogurt also has an antibiotic
effect, especially against E. Coli, the main cause of
traveler's diarrhea’
* Carob powder, which is high in pectin, helps stop
diarrhea.
* Fiber such as bran helps normalize bowel function.
NOTE: A diet high in fiber or bran may decrease the
body’s ability to absorb minerals such as iron and
calcium. To avoid complications you may wish to eat
foods containing calcium and iron at different times from
when you eat large amounts of fiber.
* To replace lost nutrients, supplement your diet with
the nutrients listed below, especially the B-Complex
vitamins, vitamin C, sodium, potassium, magnesium,
which are bound closely to water which is lost when you
have diarrhea. Your diet should be rich in protein,
carbohydrates, essential fatty acids, and other vitamins
and minerals as well.
* If diarrhea lasts longer than two days, seek medical
attention. Prolonged diarrhea can cause severe
dehydration.
123
Beneficial supplementation:

Vitamin A:
B-Complex:
Vitamin C: 1,000-3,000 gm
Potassium:
Sodium:
Calcium: 2,000 mg
Magnesium: 500 mg
Zinc:
Protein:
Acidophilus:
Herbs: Alfalfa, Glucomannan, Raspberry (tea), and
Slippery Elm.

How to avoid:

Maintain a healthy diet, proper exercise and

sufficient water.
Avoid eating contaminated food (see section on food
poisoning).

124
 DIETING AND OBESITY

Obesity is a national health problem. It is estimated

that 60 million Americans are above their ideal weight.
An individual becomes overweight when more calories
are consumed than the body can burn off by activities.
The excess calories are stored in the body as fat. The
more calories taken in above what is burned off, the more
fat accumulates. Each 3,500 excess calories equals one
pound of body fat.
Obesity exposes you to numerous risks and even
premature death. Overweight individuals are more prone
to kidney disease, diabetes, high blood pressure, liver
disorders and arthritis.

What to do:

The only way to lose weight is to eat less (consume

less calories) and exercise more. Nutritionally balanced
and low calorie meals combined with a suitable exercise
program can keep excess weight off permanently.
Reduction of calorie intake alone without exercise is
not likely to produce desired weight loss results. When
less calories are taken than the body is accustomed to,
the body’s rate of metabolism slows down. Exercise
increases the body’s rate of metabolism therefore
compensating for the difference.
Avoid crash dieting because it can be dangerous.
Sudden’ weient loss can damage “the heart,
gastrointestinal tract and metabolism.

Tips:
* Eat three balanced meals every day. Avoid snacking
and do not skip meals.
* Tighten your belt before meals.
* Drink a glass of water before you eat.
* Have a cup of low calorie soup and eat a salad (with
125
 low calorie dressing) 10 or 15 minutes before your
meal.
* Eat more fiber. Fruits, vegetables, whole grains and
beans add bulk to the diet and make one feel full.
* Cut down on simple carbohydrates and empty
calories such as sugar and sweets, and alcohol.
* Cut down on fats. Avoid fried foods, fatty meats,
and skin from chicken.
* Eat slowly. Try to eat smaller bites and put your
fork down in between bites.
* Try putting meals on smaller plates.
* Use herbs and spices to flavor food instead of high
calorie dressings and toppings.
* Chinese Ephedra (Ma Huang) has thermogenic or
fat burning effects on the body. Ephedra
stimulates the Alpha-II-adrenalin modulated
pathways found on various tissue in the body.
When these sites are stimulated the metabolic
activity of the tissues increases. There are high
amounts of Alpha-II receptors on the tissues of the
body known to produce heat (which is why the
term thermogenic is used). Chinese Ephedra also
acts as an appetite suppressant.
* Growth hormone releasers, such as the amino acids
arginine and ornithine, may be beneficial to help
burn fat and build muscle. To be the most
effective, they should be taken on an empty
stomach before exercise or before you retire at
night .

When you feel the urge to snack or binge:

* Put on some of the clothes you would like to wear
but are too tight.
* Fill up on water.
* Brush teeth and tongue.
* Fiber taken with water, for example, Glucomannan,
guar gum or bran, can give one a feeling of
fullness.
* DL-Phenylalanine can be taken to suppress
appetite.
* If you cannot resist the urge eat only low calorie
126
 fresh fruits or vegetables (cauliflower, cucumbers,
mushrooms, celery, carrots, apples, oranges, etc.).
* Avoid artificial sweeteners, for example, those found
in diet drinks. Artificial sweeteners are many times
sweeter than sugar so they cause a craving for
sweets.
In addition, artificial sweeteners may fool the body
into thinking it has ingested sugar. As a result,
your body releases extra insulin that can lead to
weight gain.

Beneficial supplementation:

B Complex: (extra B-2, B-6, B-12, choline, folic acid,

inositol, and pantothenic acid)
Vitamin C: 1,000 mg
Vitamin E: 600 IU
Calcium: 500-1,000 mg
Magnesium: 250-1,000 mg
Phosphorus:
Zinc:
Protein:
DL-Phenylalanine: 100 to 300 mg
Lecithin:
Essential fatty acids:
Fiber:
GHR (Arginine and Ornithine): 2-4 times daily
preferably on an empty stomach
Raw pancreas:
Raw pituitary:
Raw thyroid:
Herbs: Bladderwrack (fucus), Kelp, Garlic,
Glucomannan, and Ma Huang.

How to avoid:

Read food labels for sugar, sodium and fat content.

The order the ingredients are listed is according to
quantity. For example if sugar is the first ingredient listed,
that means there is more sugar in the product than
127
anything else.
Do not overeat.
Eat balanced meals consisting largely of complex
carbohydrates including: whole grains, fruit, and
vegetables; protein including beans, sprouted beans,
sprouted seeds, nuts in moderation, low-fat yogurt,
poached eggs, chicken, turkey and fish; and cold pressed
unsaturated fats.
Exercise on a regular basis.
Use stairs or walk whenever possible.

128
 DIGESTIVE DISORDERS

Digestive disorders include gastritis, heartburn, and

indigestion, which are symptoms of abnormal digestion.
These are characterized by acute or chronic abdominal
discomfort, pain, irritation, bloating or gas, often
accompanied by general malaise, headache, nausea, and
sometimes vomiting.

Contributing factors include:

Improper diet-refined carbohydrate and sugar,
overeating, insufficient chewing of foods, hurried meals,
snacking, strong spices, salt, coffee, tea, alcohol,
carbonated beverages, acid-forming foods, food additives,
preservatives, and colorings, food allergies, etc.
Digestive enzyme activity, constipation, cigarettes,
candida albicans overgrowth, bacterial overgrowth, drugs
including aspirin, stress, lack of exercise, heavy metals,
obesity, pregnancy, etc.

What to do:

First and foremost, diet changes are necessary.

* Eliminate consumption of refined carbohydrates,
especially sugar. Refined carbohydrates cause a rapid
secretion of gastric acid. This acid is normally buffered by
the protein content of a food substance, but bran and
fiber Jaresremouved inithesrefining process Green
vegetables are the best alkaline element for maintaining
proper pH balance.
+ Eliminate excessively large meals;; When the
stomach is overloaded, the digestive enzymes cannot
“keep up with the work load” and food which is not
completely digested is passed on to the lower small
intestine. The result is indigestion, fermentation, and gas.
Eating too often can create the same problem. Wait at
least 1 1/2 hours after a fruit meal, 2 to 2 1/2 hours after
a vegetable meal and 3 to 4 hours after a combined meal
129
with proteins, carbohydrates, and fat.
* Slow down and chew your food. Chewing of food is
part of the digestion process. Digestive enzymes in the
mouth break food down into smaller particles for more
adequate digestion in the stomach.
* Acute cases may require fasting with water with a
twist of lemon, dilute apple juice, carrot juice, carrot and
cabbage juice or Slippery Elm tea. This may be followed
by a mono diet regimen such as apple mono diet, carrot
mono diet, or brown rice mono diet.

Beneficial supplementation:

Vitamin A: 10,000-25,000 IU daily

B Complex: 25-50 mg one to two times daily
Folic Acid:
Vitamin C:
Vitamin E: 400 IU two times daily
Bromelain
Charcoal tablets:
Pancreatic digestive enzymes:
Aloe Vera Juice: 2 ounces three times daily
Fiber:
Hydrochloric Acid: (if hypo-acid)
Kelp:
Lactobacillus Acidophilus:
Lemon Juice:
Papaya enzyme:
Pepsin:
Sodium Alginate:
Herbs: Angelica, Anise, Chamomile, Comfrey,
Calamus Root tea, Dandelion, Fennel, Garlic,
Ginger Root, Goldenseal, Papaya or Aloe Vera
with meals, Peppermint, and Slippery Elm.

How to avoid:

Do not eat under stress.

Slow down and chew your food thoroughly.
Avoid refined carbohydrates and sugar.
130
 DRY SKIN

Dry skin is a term to describe rough, scaly, and flaky

skin, usually on areas below the neck, that is dry to the
touch and less flexible or elastic than normal skin.
Dry skin is usually more common as winter
approaches when the temperature drops and relative
humidity decreases. This causes the skin to lose a large
amount of water which leads to dry skin, scaling and
occasional itching. Artificial heating, harsh soaps, and
soaking too long in too hot baths can aggravate the
condition.
In the summer months, sunbathing and air
conditioning can contribute to problems with dry skin.
Dry skin can result from a deficiency of vitamins A,
C, B Complex, or unsaturated fatty acids. Because the
oils of the skin are largely unsaturated, the unsaturated
oils are needed for moist skin.

What to do:

* Make sure you are getting adequate source of

Vitamin A, such as provided by sweet potatoes, carrots,
liver, etc., which can help dry skin.
* Apply Na-PCA, the skin’s natural moisturizer whose
production decreases as we grow older.
* Take one or two tablespoons of Cod Liver Oil
(containing vitamins A, D and essential fatty acids) every
morning on an empty stomach.
* Flax seed oil, which contains high amounts of
essential fatty acids, has been reported to make skin soft,
smooth and supple.
* After bathing or showering, apply a light oil, such as
sesame, to areas of the body susceptible to dryness to seal
in moisture. Do not put the oil directly into the bath water
because the oil will cling to the skin and water cannot be
absorbed through the skin.

rst
Beneficial supplementation:

Vitamin A: 25,000 IU daily

B Complex: (extra B-2, B-6, biotin, and niacin)
Vitamin C: 1,000 mg daily
Vitamin D: 800 IU
Vitamin E:
Silicon:
Selenium:
Zinc:
Essential Fatty Acids: (Flax seed oil, Cod liver oil,
Lecithin, etc.)
Water
Herbs: Alfalfa and Aloe Vera.

How to avoid:

Increase the relative humidity in your home to at

least 40 percent.
When you shower or bathe, do not use extremely hot
water or harsh soaps.
Avoid excessive sunbathing, cold temperatures, and
strong winds.
Some experts suggest that eating acidic foods (orange
juice, tomatoes, etc) is drying to the skin and therefore
these foods should be avoided.
Drink at least eight glasses of water every day.

132
 ENERGY

To obtain optimal energy levels or stamina it is

necessary for the entire body to be in good health. It may
be necessary to take measures to improve digestion and
circulation, to cleanse the colon, to nourish the glands
and organs (especially the lungs and heart) and to
strengthen the nerves.
If the body is weak it functions poorly, resulting in
sluggishness, lack of motivation, etc.
Under-nutrition produces deficiencies of critical
nutrients, particularly the B Vitamins (especially the
blood-forming nutrients: Folic acid, vitamins B-6 and B-
12). These help to stimulate the body’s synthesis of blood
cells which carry oxygen to the tissues in the body and
give rise to the production of energy.
Lack of energy could also be a result of a deficiency in
the mineral family: Particularly iron, zinc, and chromium.
These are also very important for the maintenance of
proper energy levels.
There is a range of conditions that may give a person
a feeling of lack of energy. Research shows that most of
these are due to nutrient insufficiencies.
Energy levels are also dependant on adequate oxygen
intake. You can increase your oxygen intake by doing
deep breathing exercises.

Beneficial supplementation:

High potency multivitamin with chelated minerals:

Stress formulas (B Complex):
Vitamin B-6:
Vitamin B-12:
Folic Acid:
Chromium:
Iron:
Zinc:
hers.
 Wheat germ oil (also called Octocosonal):
NOTE: Allow four to five weeks to feel a difference.
Lecithin:
CoQ10:
Green Oats:
Bee pollen:
Herbs: Fo-Ti, Ginseng, Gotu-Kola,

How to avoid:

Avoid the following: Sugar, refined carbohydrates,

caffeine, tobacco, alcohol, tea, coffee, soft drinks,
processed and refined foods.

134
 FATIGUE

Fatigue or lack of energy is probably one of the most

common complaints heard in a doctor’s office. Fatigue is a
feeling of physical and mental weariness which can be
caused by a variety of conditions, such as anemia,
physical exertion, hypoglycemia, nutrient deficiencies
(Vitamins C, D, B-Complex, folic acid, magnesium,
potassium, copper, iron, and zinc) shallow breathing,
medications, weight loss, obesity, boredom or emotional
tension, stress, allergies, glandular imbalances, or almost
any disease process. Fatigue is commonly accompanied
by headaches, backache, irritability, and indigestion.

What to do:

One needs to find the cause of the fatigue and then

treat it. Supplementation can be very beneficial if
deficiencies are present. For example, iron poor blood
cannot adequately carry oxygen throughout the body
which usually results in fatigue, and a diet poor in
potassium causes muscular weakness, irritability, and a
tired feeling.
* If you are athletic and exercise regularly, make sure
you eat enough foods which are rich in potassium or take
a potassium supplement. Potassium helps cool muscles
after exertion. Foods high in potassium include: apricots,
broccoli, lima beans, peaches, dates, figs, and seafood.
* American Ginseng combined with Red Deer Antler
(equal parts) is known as the most powerful energy-
memory tonic for individuals of all ages.
* Adequate rest and a well balanced diet can prevent
fatigue. If you are overweight, reducing weight to normal
is necessary.
* Deep breathing can increase oxygen intake.

135
Beneficial supplementation:

Vitamin A: 25,000 IU daily

B Complex: 50 mg two to three times daily
Folic Acid:
Vitamin C: 1,000 mg three times daily or more
Vitamin D:
Chromium: (In the case of hypoglycemia especially)
Iron: 25-50 mg daily
Magnesium: 400-500 mg daily
Manganese:
Potassium:
Fiber:
Brewer's Yeast:
Bee Pollen:
Glandulars:
Kelp:
Spirulina:
Herbs: Cayenne, Ginseng, (American Ginseng and
Red Deer Antler combination) and Gotu Kola, and
Oats.

How to avoid:

Eat well-balanced meals and especially, do not skip

breakfast.
Exercise more. Exercise increases your rate of
metabolism and also helps relieve stress.
Sleep more. If you often become drowsy during the
day, get an extra hour of sleep at night. In addition, it is
important to maintain adequate sleep conditions. Avoid
sleeping on a saggy mattress.
Work at your peak. Schedule tough jobs for the time
of day you feel most energetic.
Take breaks. During work it helps to stop, stretch,
walk, or relax.
Maintain good posture. This promotes greater lung
expansion, which brings more oxygen into the brain,
increasing alertness and decreasing fatigue.
136
 Do deep breathing exercises.
Avoid sugar, refined carbohydrates and all artificial
stimulants including coffee, caffeine, drugs, etc.
Make sure that you have adequate privacy. Lack of
privacy contributes to stress and fatigue. Noise can also
contribute to stress and trigger fatigue.

137
 Did You Know...

Where the most germs are in your

house? The most popular places for
germs are in the kitchens and bathrooms.
The most germs are in the sinks and
bathtubs, U tubes, dishcloths, cleaning
cloths, facecloths, and bathmats. Toilets
are actually relatively germ free.

138
 FLATULENCE

Flatulence (intestinal gas) is the most common

digestive disturbance. Flatulence is abnormal amounts of
gas passing upward or downward, with or without
intestinal discomfort.
In infants, flatulence is commonly termed colic. It is
accompanied by abdominal pain, distension, insomnia,
fretfulness and hysteria.
Flatulence is caused by swallowed air and gases
liberated by putrefactive bacteria that are living on
undigested food. Excessive swallowing of air can occur
while eating or drinking, eating too fast, or eating when
anxious or upset. Eating too much food overwhelms the
digestive enzymes. Undigested food becomes a breeding
ground for putrefactive bacteria which form gas.
Milk products can also cause flatulence in cases of
lactase insufficiency. Other foods which can cause
flatulence are beans, cucumbers, cabbage, apples, whole
grains, fried foods, concentrated sugar from dried fruits.
The most common cause of infant colic in the totally
breast fed infant is the mother’s diet. An inappropriate
diet of fried foods, junk food, and refined foods is the
usual cause. Any food may cause the infant distress, but
the most common foods are cabbage, onion, garlic, wheat,
yeast, brussels sprouts, and broccoli.

What to do:

* Efficient digestion depends on hydrochloric acid,

bile, and other digestive secretions and enzymes.
* Fermented foods such as yogurt and buttermilk aid
in the digestion of high fiber foods by increasing friendly
bacteria in the colon.
* Carminative herbs stimulate digestion by increasing
gastric juices, decreasing the amount of putrefactive
bacteria and stimulating intestinal motility. These include
garlic, anise, fennel, and caraway.
139
 * Exercise stimulates intestinal movement and breaks
down large gas bubbles.
* Charcoal tablets which absorb gases in the digestive
tract are very beneficial.
* Fennel is a natural remedy for gas and stomach
acid. This herb can be sprinkled on food to prevent
stomach gas.
* Use Goldenseal as a bowel tonic. Use 25 drops in
water three times per day.
* Drink hot water with lemon juice.

Suggested Supplementation:

B Complex:
Vitamin B-5 (Pantothenic acid):
Digestive enzymes:
Hydrochloric acid:
Bile:
Acidophilus:
Chlorophyll:
Charcoal tablets: One to two per hour in acute cases
Herbs: Alfalfa, Anise, Blessed Thistle, Capsicum
(cayenne), Caraway, Fennel, Garlic, Goldenseal,
Peppermint, and Wild Yam.

How to avoid:

Avoid hurried meals and inadequate chewing.

Avoid eating under stress.
Avoid eating foods which are known to cause
flatulence. Never eat fried foods, hydrogenated fats, sugar,
refined carbohydrates or other junk food.
Avoid eating fruits and vegetables at the same meal.
Avoid a diet containing sugar, refined carbohydrates,
excess meat and low in fiber content.
Avoid eating between meals.
Avoid drinking large quantities of liquids with meals.

140
 FLU

The term “flu” can actually refer to two different

conditions. Stomach flu (gastroenteritis) is the
inflammation of the lining of the stomach. This
inflammation can have a variety of causes including food
poisoning, certain viruses, alcohol intoxication, sensitivity
to drugs, and allergies.
Flu also can be short for influenza, which is acute
viral infection of the respiratory tract. Influenza is highly
contagious and easily spread by coughing and sneezing
Gastroenteritis is characterized by diarrhea, vomiting,
possible fever, chills, and abdominal cramps that vary in
severity, head and body aches, possible chest pain and
cough, and extreme fatigue. Recovery is usually within
one or two days.
Influenza is characterized by chills, high fever, sore
throat, headache, abdominal pain, hoarseness, cough,
enlarged lymph nodes, aching of the back and limbs, and
frequent vomiting and diarrhea. Serious complications
can occur, for example, pneumonia, sinus and ear
infections.

What to do:

* If possible, stay in bed.

* Drink plenty of liquids.
* Do not smoke. Cigarette smoking weakens
resistance and lung power.
* Supplement vitamin C to bowel tolerance.
* Garlic, which contains allicin, is antibiotic which
destroys harmful bacteria in the body without interfering
with the body’s natural bacteria.

141
Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin B-1: 50-200 mg
Vitamin B-2: 10 mg
Vitamin B-6: 50-100 mg
Niacin: 50-100 mg
Pantothenic acid: 25-300 mg
Vitamin C: 3,000-15,000 mg
Potassium:
Protein:
Herbs: Garlic and Symfre.

142
 FOOD POISONING

Food poisoning results from eating foods infected by

poisons or by bacteria containing toxins. Symptoms for
food poisoning include nausea, vomiting, diarrhea, and
abdominal cramps. If symptoms persist for more than 24
hours, seek medical attention. Dehydration and serious
complications can occur with food poisoning.

Common bacteria which cause food poisoning:

Salmonella: There are 1,700 types of salmonella
bacteria which are commonly found in raw meat, poultry,
milk, and eggs. Flies, insects and pets can carry this
bacteria. Salmonella is the leading cause of food poisoning
deaths in America. Symptoms develop within 8 to 36
hours of eating contaminated foods. Symptoms may
include severe headache, diarrhea, cramps, nausea and
vomiting.
Staphylocci: This is the most common bacteria
causing food poisoning which develops in meat, poultry,
egg products, custards, cream-filled pastries, potato salad
and many other foods. Staphylocci is most often caused
by food standing too long at room temperature. Symptoms
(vomiting, cramps, and diarrhea) develop within one to
eight hours after eating contaminated food.
Escherichia Coli: This bacteria is the main cause of
traveler’s diarrhea. It is often transported in the water
supply because of sewage contamination. Symptoms (mild
to severe diarrhea) occur within 8 to 44 hours after
ingestion.
Botulism: Food may be toxic due to toxins produced
by germs before the food is eaten. Botulism is usually
fatal. Its growth occurs in under-processed, non-acid
canned foods and multiplies profusely in the absence of
oxygen. Boiling will destroy the toxin. Symptoms include
weakness, headache, nausea, vomiting, sometimes
diarrhea and abdominal distress, constipation and
retention of food in the stomach. After 12 to 14 hours,
143
double vision, and difficulty talking and swallowing will
occur. If these symptoms occur, seek medical attention
immediately. If medically untreated, cardiac and
respiratory failure can occur and death will occur in three
to seven days. Over 50 percent of those poisoned die.

What to do:

* If symptoms persist for more than 24 hours, seek

medical attention. If double vision or difficulty talking or
swallowing occur, seek medical attention immediately.
* Replace lost fluids, minerals and water soluble
vitamins with supplements when vomiting subsides.
* Lactobacillus acidophilus has proven to be an
excellent preventative for traveler’s diarrhea.

How to avoid:

Food poisoning is commonly the result of improper

handling of food or improper hygiene. Always make sure
hands and fingernails are thoroughly clean before
handling food.
* Keep hot foods hot and cold foods cold. Hot foods
should be kept at 140 degrees or hotter. Cold foods
should be stored at less than 45 degrees. Foods kept
between these temperature are prone to rapid bacterial
growth.
* Cook meats, especially pork and poultry, thoroughly
in order to kill harmful bacteria. Heat kills bacteria.
* Guard against the growth of harmful bacteria by
immediately refrigerating leftovers or foods cooked for
later use. Do not allow them to cool to room temperature
first.
* Keep perishable foods, especially chopped and
processed meats, custards, pastries and dairy products,
in the refrigerator to avoid bacterial contamination.
* Destroy cans that bulge or canned contents that
bubble out when the can is opened. Avoid unusual
colored food. If a food looks bad, never taste for spoilage.
Even a tiny amount of bacteria can be dangerous.
144
 * Avoid eating meat from livestock fed antibiotics
because it may contain drug-resistant bacteria. When
eaten, this bacteria can lead to serious illnesses including
salmonella-especially if you recently took antibiotics
yourself.
* Before cooking raw beef and poultry, rinse them
under cold running water. If you chop the pieces, wash
the utensils and cutting board with hot soapy water
before they touch other food.
* Supplemental hydrochloric acid can help prevent
some forms of food poisoning.
* Pet turtles are thought to carry salmonella, so avoid
contact with them or make sure you wash thoroughly
after handling them.

145
 Did you Know...

Licorice may be hazardous to your

health? A chemical in licorice which
resembles steroid hormones can have
the same ill effects if you eat too much
(about two pounds).
Licorice and licorice flavoring also
contains glycyrrhizic acid which can
cause hypertension and fatigue. NOTE:
Ex-smokers and alcoholics are
particularly susceptible to licorice’s
harmful effects.

146
 FOOT PROBLEMS

Over eighty percent of us suffer from aching feet. It is

the third most common medical complaint. Following are
a few common food ailments:
An ingrown toenail is inflammation caused by a
toenail whose top edge is pressed into the skin of the toe.
Nearly all cases are caused by confining shoes, improper
hygiene and nail cutting. Treatment includes wearing
wider shoes, proper trimming of nail, and surgery to
narrow the nail.
A bunion is abnormal swelling of the joint at the base
of the big toe. It is caused by swelling of the bursa
(cushion that allows the tendon to move over the bones of
the joint), usually the result of long-term irritation and
pressure from poorly fitted shoes, pronation, supination
or imbalance of the foot.
A callus is a common, usually painless, thickening of
the skin at any location of the foot of pressure or friction.
It can be caused by underlying bone problems which
cause excess irritation, where shoes repeatedly rub and
dead skin cells accumulate.
A corn is a cone-shaped horny mass of thickened
skin on the toes resulting from long-term friction and
pressure. The conical shape of the corn presses down on
the skin beneath, making it thin and tender. There are
two types of corns. The hard corn is most often found on
the outside of the little toe or the upper surfaces of the
other toes. The soft corn is found in between toes and
kept soft by moisture. Treatment includes relief from
pressure and surgical or chemical removal.
Hammertoe is a toe permanently bent at the middle
joint, giving a claw-like appearance. They are produced by
a muscle imbalance which cause the end of the joints to
bend down, while the closer joints bend up. It is most
common in the second toe although it may be present in
more than one.

147
 Plantar Fascitis or Heel Spurs are a chronic
inflammation of the plantar fascia, a ligament-like
structure that passes from the heel to the forefoot. The
inflammation is caused by the fascia partially pulling away
from the heel. A bony spur, which may or may not cause
pain, is caused by excessive heel rotation, excessive heel
pounding, or longitudinal arch weakness.
Tendonitis is a swelling condition of the tendons in
the foot. It usually results from a strain. Treatment usually
includes rest and support.
Foot Odor: Another plague of modern living is feet
which sweat, smell and offend when shoes come off. This is
because the feet need to perspire in order to eliminate
accumulations of fluids and toxins. The feet being at the
bottom of the body, naturally receive some of the heavier
fluids and minerals. Since the feet are also at the distal end
of venial system, circulation tends to be weak. Sweating is
therefore a necessary process.

What to do:

* In general, itsis important slo restore. normal

circulation to the feet by massage, spinal manipulation or
possibly liver cleansing.
* Soak foot in warm salt water. Carefully remove dead
granulated tissue.
* Wear comfortable shoes that fit.
* Avoid high heels and cowboy boots.
* The best natural method of soothing and softening
these common foot ailments, is with frequent applications
of Castor Oil. The oil can be applied any time during the
day, but is most efficient when applied on the afflicted area
just before going to bed. Rub the Castor Oil on liberally,
and then put on a cotton, or wool sock. Do this nightly for
three weeks. Then as often as needed, or desired.
* For an ingrown toenail, apply castor oil pack or slip a
piece of cotton soaked in castor oil under the edge of the
ingrown toenail to keep it pointing upward and out.
* For heel spurs, vitamin B-6 is beneficial.

148
For Sweaty Feet:
1. Soak one to three teaspoons of White Willow Bark
(Salix alba) in one cup of cold water for two to five
hours. Then bring this mixture to a boil. Add this
to a tub of hot water, and soak feet for 15 to 20
minutes.
2. Add one pound of Chamomile Flowers (Matricaria
Chammomilla) to five quarts of cold water. Bring to
boil, cover and steep for 10 minutes. Strain
and add to footbath. Soak feet for 15 to 20
minutes.
3. Boil one pint dried English Walnut leaves (Juglans
regia) in one and one-half quarts of water for 45
minutes. Add to hot footbath, and soak for 15 to
20 minutes. This is also good for gout.

Herbal Foot Powders:

1. Powdered Hemlock Spruce (Tsuga Canadensis) is
effective in reducing foot bacteria which causes
odor. It is also shown to be beneficial in cases
where ulcers are present. Simply sprinkle powder
into socks and shoes.
2. Powdered Black Walnut Leaf is also a good foot
powder, with excellent anti-fungal properties.

How to avoid:

To avoid corns, callouses, bunions, ingrown toenails,

etc., wear comfortable, low healed shoes that fit properly.
To avoid sweaty smelly feet, avoid shoes and socks
which are made from unnatural materials and are treated
with chemicals. Polyester and other synthetics increase
the body temperature, which increases perspiration. This
use of chemicals and synthetic materials in our shoes and
socks cause further problems which compounds this
situation. The sweat combines with many of these
chemicals, and result in fungus-like growths, and skin
irritations of the feet.
Go without shoes as often as possible.
Properly fitting orthotic devices may also be beneficial

149
in both prevention and treatment of foot problems,
especially fallen arches.

150
 GALLSTONES

Gallstones are hardened, stone-like masses formed

when deposits of cholesterol or calcium combine with bile.
Bile is secreted by the liver to emulsify fats so they can be
digested. Most of the bile manufactured is stored in the
gallbladder until the small intestine calls for it when fats
have been ingested. However, some bile travels directly
from the liver to the small intestine. Gallstones may form
in the passage between the liver and gallbladder, between
the liver and intestines, or in the gall bladder itself.
Symptoms of gallstones include nausea, vomiting,
and severe right abdominal pain that may radiate to the
right shoulder or back. Symptoms will commonly occur a
few hours after eating a heavy meal of fatty or fried foods.
If a gallstone totally obstructs one of the bile passages,
jaundice, dark urine, clay colored stools, and itching of
the skin may also occur.
The following persons have an increased risk of
developing gallstones: Diabetics, obese individuals and
overweight individuals who frequently lose weight and
then gain it back, individuals with high cholesterol levels,
elderly people, and females, especially those who have
had two or more children.
A diet high in cholesterol and deficient in vitamin C
has been shown to cause the development of gallstones.
Vitamin C is necessary for the conversion of cholesterol
into bile acids.

What to do:

* Take adequate amounts of vitamins A, B Complex

and E.
* B Complex vitamins increase the body’s production
of lecithin and also stimulate the emptying of the gall
bladder.
* Lecithin and bran reduce cholesterol levels.
* Chamomile tea, dandelion tea and dandelion greens
151
each help clear obstruction.
* Supplement olive oil plus lemon.
* Drink one quart of apple juice daily for five days. On
the sixth day, skip your evening meal and at 6 p.m. take a
tablespoon of epsom salts with water. Repeat in two
hours. At 10 p.m. make a cocktail of four ounces of olive
oil and four ounces of fresh squeezed lemon juice. Shake
vigorously and drink. In the morning you will pass green
stones, but will not feel a thing.
* Drink lots of grapefruit juice.
* The combination of choline, inositol and methionine
make good lipotropics to stimulate bile.
* Yellow Dock also helps bile production.

Beneficial supplementation:

Vitamin A: 10,000-25,000 IU daily

B Complex: 24-50 mg two to three times daily
Vitamin C: 1,000-2,000 mg two to six times daily
Vitamin D:
Vitamin E: 400 IU one to three times daily
Vitamin K:
Lecithin: one to two capsules three or four times daily
Olive oil: Include in diet daily
EPA (Eicosapentenoic acid): 5-10 grams daily
Bran:
Herbs: Chamomile, Dandelion, and Yellow Dock.

How to avoid:

Reduce the amount of saturated fat and excess

carbohydrates in the diet.
Eat adequate quantities of bran and lecithin.
Avoid long intervals between meals.
Maintain adequate levels of vitamin C.
Maintain adequate levels of exercise.
Avoid birth control pills.
Avoid stress.
Drink eight glasses of water daily.

152
 GOUT

Gout is a condition of faulty protein processing which

results in high levels of uric acid in the system. Excess
acid is converted to sodium urate crystals that settle into
joints and other tissues. It is very painful. The great toe is
a common site for buildup of urate crystals. Gout can also
occur in the heel, hand, fingers, ear, or any joint in the
body. The condition can result in red, painful swelling of a
joint, along with chills and fever.
Gout affects men more often than women and victims
are usually over age 40. Approximately 10-20 percent of
individuals with gout have an inherited form of gout.
Gout is commonly associated with excess meat
consumption (particularly organ meats), excess refined
carbohydrates and sugar (increases uric acid levels),
overindulgence in alcoholic beverages, excess coffee, lack
of fresh fruits and vegetables, acidosis, obesity, lack of
exercise, stress (executive syndrome, adrenal exhaustion),
and lead poisoning.

What to do:

* Non-citrus alkaline fasting (vegetable juice, non-

citrus juice, red cherry juice) is an excellent method for
eliminating excess uric acid from the system and re-
establishing equilibrium
* Red cherries (canned, fresh, frozen or concentrate)
relieves the pain of gout by neutralizing uric acid.
* Drink lots of water-three quarts a day.
* Eat a diet high in complex carbohydrates and low in
fat and protein. Decrease or end consumption of meat,
especially organ meats.
* Avoid alcoholic beverages.
* For acute attack, use 5-15 drops Colchicum
tincture daily.

153
Beneficial supplementation:

Vitamin A: 25,000 IU
B Complex (extra B-5):
Vitamin C: 5,000 mg daily
Vitamin E: 400-800 IU daily
Calcium:
Magnesium:
Potassium:
Bioflavonoids
Herbs: Burdock Root, Colchicum (tincture), Guggula,
Celery, and White Bryony (tincture - for pain made
worse by motion).

How to avoid:

Drink adequate amounts of water daily.

Avoid excess consumption of meat, protein, refined
carbohydrates, and alcohol.

154
 GRAY HAIR

Graying hair can indicate a deficiency of nutrients

such as vitamin E, copper, folic acid, pantothenic acid,
and or PABA, in other parts of the body.

What to do:

*SA returniof normal! shair ‘color hasbeen

accomplished by supplements of copper, folic acid,
pantothenic acid, and or PABA.
* Take 800 IU of vitamin E every day. Foods rich in
vitamin E include dark green vegetables, fruits and rice.
* Have a hair analysis done to find out exactly which
minerals or trace minerals you are deficient in.
* Combine equal parts of black strap molasses, apple
cider vinegar, and raw honey in a glass jar and mix
thoroughly. Once daily mix 2-3 teaspoons of the
combination into hot water and drink.

Beneficial supplementation:

B Complex:
Folic Acid: 5 mg daily
Pantothenic Acid: 300 mg daily
PABA: 300 mg daily
Magnesium:
Zinc:
Sulfur
Copper:
Herbs: Mulberry Fruit, Privet, Eclipta, in general, yin
tonics.

155
156
 GUM DISEASE

Gum disease, also called periodontal disease or

pyorrhea, is the inflammation and infectious condition of
the structures that support the teeth. It is a progressive
disorder caused by the bacteria found in plaque.
Plaque is an invisible bacterial film which forms on
the teeth made up of material found in saliva and other
particles. It is constantly forming in the mouth everyday.
Everyone produces plaque, even those who care for their
teeth. It is necessary to remove plaque on a daily basis. If
allowed to build up under the gum line, these bacteria
thrive and multiply. Along the roots of the teeth, plaque
will become calcified, often called tartar, which can only
be removed by your dentist. Eventually, this can cause
tooth decay, tooth loss, and periodontal disease.
Smoking, a poorly fitted filling, dental bridgework or
an abnormality where the teeth meet, all encourage
progression of bacteria growth.
Periodontal disease is the major cause of tooth loss
among adults. It is estimated by age 60, nearly 40 percent
of the adult population needs false teeth as a result. The
condition usually affects people over age 30 and becomes
more prevalent with age, possibly due to the cumulative
effects of bacteria. Without proper maintenance, even
young people may experience some forms of periodontal
disease.
After the common cold, gum disease is the most
common infectious ailment in this country. According to
the American Academy of Periodontology, "Of the 125
million American adults who still have their teeth, 100
million are now infected and an estimated 32 million have
an advanced case.”
There are two common types of periodontal disease,
gingivitis and periodontitis, each caused by different type
of bacteria found in plaque. Unfortunately, both diseases
often go unnoticed by the individual since they are
usually painless. The sooner one receives treatment the
157
better and of course prevention is always the best
treatment.
Gingivitis is a superficial inflammation of the gums.
It usually begins with swollen, red gums that may bleed
during brushing. Later, bad breath or a bad taste in the
mouth may be present. Gingivitis usually does not result
in tooth loss.
Periodontitis is caused by more harmful bacteria that
affect not only the gums but the supporting bone, which
can eventually result in bone loss. The bacteria colonize
in the gum crevices around teeth and to the tooth root
surfaces. The bacteria emits toxins that inflame the gum
tissue and the gums will begin to pull away from the
teeth. The inflammation can spread all the way into the
bone underneath and cause serious damage by
deterioration. As the infection advances, “pockets” can
form between teeth and the supporting tissues.
Eventually the teeth will loosen and fall out.
Traditional methods of correction include surgery,
reconstruction and regeneration of damaged tissue and
bone. Non-surgical procedures may be attempted if
disease conditions are treated early enough.

What to do:

* Dentists agree that the best treatment for tooth and

gum problems is prevention. Daily removal of plaque and
regular visits to your dentist will help keep your teeth and
gums healthy.
* Brush and floss after every meal.
* Brush your teeth with baking soda or tooth powders
containing baking soda.
* Rinse your mouth daily with a diluted hydrogen
peroxide solution.
* Rinse your tooth brush in hydrogen peroxide.
* Vitamin C, zinc and calcium have shown to be
effective.
* Rub chlorella into the gum line.
* Vitamin C has been shown to help protect the gums
against infection. In addition to supplements, there are

158
some mouth washes available which contain vitamin C.
Because zinc is antibacterial in the mouth, it also may be
helpful to use a mouthwash which contains zinc.

Beneficial supplementation:

Vitamin A: 25,000 IU daily

B Complex: 25-50 mg one to two times daily
Folic acid:
Vitamin C: 1,000-2,000 mg three to four times daily
Bioflavonoids:
Vitamin E: (chewable) 400 IU daily, plus local
application to gums.
Calcium:
Zinc: 15-25 mg one to two times daily
Trace minerals:
Cod liver oil:
Lactobacillus acidophilus:
Chlorella:
Herbs: Cayenne, Coneflower, Goldenseal, and Myrrh.

How to avoid:

Careful brushing and flossing at least two or three

times a day is the best defense.
Have your teeth cleaned regularly by a professional.
They can get to areas where brushing and flossing cannot.
Avoid a high-phosphorus and refined diet which is
the major cause of tooth and gum disease. Eat a diet high
in raw fruits, raw and lightly cooked vegetables, nuts,
fermented dairy products and whole refined grains. Avoid
excess meat, soda, candy, refined cereals and overcooked
foods.
If you cannot brush your teeth after eating, chew on
foods like carrots or celery which help rid the teeth of
bacteria and make your mouth cleaner.
A calcium deficiency can weaken the bones which
house the teeth and make the body more susceptible to
infections. Calcium has been shown to be a key factor in
the prevention and treatment of gum disease. Foods high
159
in calcium include low-fat milk, green leafy vegetables,
legumes, salmon and lowfat yogurt.
Hydrogen peroxide can be used to kill bacteria and
prevent gum disease. Dip toothbrush in hydrogen
peroxide and then hydrogen peroxide and salt. Smear this
mixture along the gum line into all crevices between the
gums and teeth. Rinse thoroughly. This kills bacteria and
foams it away. According to the International Dental
Foundation, this is an effective method to help prevent
gum disease.
If a dentist informs you that you have periodontal
disease and that he wishes to do treatment, you may wish
to get a second opinion. Many times unnecessary
treatments are prescribed.

160
 HAIR CARE

Nutritional deficiencies can be one of the major

causes of hair problems. Optimal blood circulation is
dependant upon nutrition. A well-balanced diet is
important to maintaining healthy hair, although
hereditary graying and balding cannot be completely
prevented by nutritional means.
Because hair is primarily protein (98 percent), a
deficiency in any of the amino acids can result in color or
texture changes or hair loss. If the deficiency is corrected,
the hair will return to its normal condition.
A vitamin A deficiency can cause hair to become dull,
dry, lifeless, and eventually fall out. However, an excess of
vitamin A may cause similar problems.
Stress, or deficiency of the B vitamins (especially
biotin, pantothenic acid, inositol, choline, PABA, and folic
acid), or zinc, copper, magnesium, sulfur can trigger hair
loss. In addition, an underactive thyroid, excess copper,
and intoxication by heavy metals, such as mercury, lead
and cadmium, also cause hair loss.
Stress can also damage your hair because tension
restricts blood vessels in the scalp reducing its supply of
oxygen and nutrients. Hair loss can be the result.
Excessive hair loss, usually in patches, is known as
Alopecia Areata. This usually is a temporary condition,
but may result in total hair loss.

What to do:

A hair analysis may reveal which nutrients you are

deficient in so proper supplementation can be made.
Treatment for alopecia areata includes B-vitamin
complex, adrenal glandulars, gotu kola, and calming
nervines such as valerian root, hops, chamomile, passion
flower, etc. It is also important that one has an adequate
intake of protein.
Warm sesame oil, castor oil and Kotu Kola massaged
into the scalp may help stop hair from falling out.
161
Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin B-6:
Biotin:
Folic Acid:
Inositol:
Choline:
PABA:
Pantothenic Acid:
Vitamin C:
Copper:
Iodine:
Magnesium:
Silica:
Sulfur:
Zinc:
Protein:
Herbs: Burdock, Chamomile, Comfrey, Horsetail,
Jojoba, Nettle, Oat Straw, Peach, Sage, Gotu Kola
with Eclipta together promote hair growth and
Rosemary helps prevent hair from falling out.
Nervines: Valerian Root, Hops, Passion Flower, Goto
Kola, Skullcap.

How to avoid:

Eat a well-balanced diet with lots of whole grains,

nuts, seeds, fresh fruits and vegetables.
Maintain a diet adequate in protein.
Avoid exposure to the sun and wind. Wear a hat or
scarf for protection. Wear a cap to protect your hair from
chlorine when swimming. Shampoo hair immediately after
swimming.
Maintain good hygiene with a mild shampoo.
Get regular trims. Trimming the hair makes it look
fuller and healthier. This is because the older hair on the
ends is more prone to splitting.
Never brush your hair when it is wet. Carefully use a
162
wide toothed comb or pick.
Use the proper type of brush on your hair. The best
hairbrush bristles come from boars. Their uneven surface
cleans better than smooth nylon. Black bristles are good
for thick heavy hair. White bristles are better for fine or
thinning hair.
Keep brushes and combs clean-they irritate the scalp
and inhibit hair growth.
Remove split ends by cutting at least a quarter inch
from your hair.
Hot oil treatments, mayonnaise, eggs, and yogurt
have been used to combat frizzies and dry hair.
Avoid using hair products containing alcohol, which
is drying to hair.
To brighten all shades of dull hair try chamomile
extract.
Note: To remove gum or tar from hair, rub with
vegetable oil, then wash with soap and water.

163
 Did you Know...

If you add zinc to your diet

to make sure to get enough
vitamin A?

164
 HEADACHE

Headache, or pain or ache in any portion of the head,

is a symptom rather than a disease itself.
Headaches can be caused by stress, heavy metal
toxicity, insomnia, depression, constipation, indigestion,
sinusitis, head injury, air pollution, hunger,
hypoglycemia, poor circulation and poor respiration.
Additional causes include allergies to MSG, chocolate,
caffeine and caffeine withdrawal, wheat, sulfites, dairy
products, vinegar, poor dietary habits (sugar and refined
carbohydrates, junk food, etc.), alcohol, toxins or fumes,
liver disorders, menstrual disorders, anemia, high blood
pressure, head injury, and eye strain.
Tyramine-containing foods (red wine, sherry,
champagne, beer, aged cheese, chicken liver, citrus,
pickled herring, chocolate, avocados, bananas, plums)
can initiate an attack because they seem to cause
vasoconstriction of the blood vessels in the scalp resulting
in a reduced blood supply.
Sodium nitrate containing foods (hot dogs, bacon and
other cured meats) can cause headaches.
Birth control pills and estrogen supplements can
cause headaches as well as monosodium glutamate (MSG)
which is commonly added to Chinese food.

There are several types of headaches including:

Sick headaches (from undigested food in the
stomach, stress or menstrual disorders).
Bilious headache (from indigestion, overeating, lack
of exercise) are experienced by dull pain in forehead and
throbbing temples.
Nervous headache (from tension, mental strain, and
worry) are usually made worse by bright lights or noises
of any kind.
Sinus headaches (from allergies, hayfever, etc. from
inflamed mucous membranes of the nose)- are often
brought on by changes in the weather, onset of
165
menstruation, or a head cold.
Migraine headaches are recurrent attacks of
headaches often combined with visual and
gastrointestinal disturbances. The pain is usually
confined to one side of head or eye.
Repeated headaches may be a symptom of a serious
disorder and therefore deserves medical attention.

What to do:

Treatment for headache depends on the underlying

cause.
* Avoid sugar which can make headaches worsen.
* Colon cleansing may be helpful for bilious
headaches.
* For a nervous headache, it may be helpful to lie
down where it is quiet and massage neck muscles. Heat
from a heating pad or a hot tub also helps.
* Soaking your hands in hot water can relieve
nervous or migraine headaches. Fill a sink with water as
hot as you can stand it. Place both hands in the hot water
up to your wrists for 30 minutes. The heat of the water
expands blood vessels in your hands causing increased
blood flow. This draws blood away from bloated arteries in
the head which cause the pain. The hot water also
stimulates nerve endings in your hands which send
relaxation signals to your brain and the hot water takes
concentration away from your pain and directs it
elsewhere.
* If headache is caused from a drop in blood sugar or
hunger, eat something, preferably complex carbohydrates
or protein.
* Apply pressure to pressure points. One is located at
the second joint of the thumb. Use the thumb and index
finger on the other hand to rub the joint vigorously. Use
oil or hand lotion to lessen friction when massaging.
Repeat the process switching thumbs. If headache is
severe 10 minutes of vigorous massaging on each thumb
may be required.
Another pressure sensitive area is located in the palm

166
area. Press your thumb of one hand and press the palm of
another. Press as firmly as you can and massage gently.
The palm contains nerve endings. Pressure on nerve
endings can relieve persistent headaches.
The third area is located near the eyebrows centering
above each eye. Using the knuckles of each of your
thumbs press firmly for several minutes until pain of
headache subsides.
The last pressure point is located in the triangle of
flesh between the thumb and index finger. With your
other hand squeeze this area with your thumb and index
pinched together. Concentrate on the most sensitive area.
* Drink a cupful of peppermint, catnip, red sage or
spearmint tea.
* Relax and get some fresh air.

Beneficial supplementation:

Vitamin A:
B Complex: (extra niacin, B-15, and pangamic acid)
Vitamin C: (with bioflavonoids) four grams
Vitamin E:
Calcium: 500 mg
Magnesium:
Zinc:
Herbs: Chamomile, Feverfew, Hops, Peppermint plus
Catnip (tea for headaches of stomach origin), Red
Sage, Skullcap, Spearmint (tea), White Willow, and
Wood Betony.

How to avoid:

Avoid known causes of headaches such as caffeine,

tyramine, sodium nitrate, monosodium glutamate and
oral contraceptives.
Maintain a regular sleeping schedule.
Magnesium supplements have been shown to reduce
frequency and severity of migraine headaches. A
magnesium deficiency increases one’s sensitivity to noise,
light and other stimuli.
167
 Feverfew, when taken regularly helps prevent
migraine headaches.

168
 HEARTBURN

Heartburn is a symptom of abnormal digestion.

Heartbum discomfort occurs when acidic digestive juices
and partially digested food back up into the esophagus
(passageway between the mouth and stomach). This
irritates sensitive tissues and causes “heartburn”
discomfort.
An excess of fat, alcohol, and acidic foods such as
coffee, citrus and tomatoes can contribute to heartburn.
Eating too fast, when emotionally upset or exhausted can
trigger heartburn.

What to do:

* Standing or sitting up straight will force acid and

partially digested food back into the stomach.
* Drinking milk after eating can sometimes combat
stomach acid and bring relief.
* Antacids containing sodium bicarbonate may be
helpful to neutralize excess acid but should not be
overused. Used on a regular basis, they disturb the body’s
acid/alkaline balance, creating a condition of alkalosis.
Sustained alkalosis with a substantial intake of calcium
in the form of milk or calcium-containing antacids creates
milk-alkali syndrome, causing irreversible kidney damage.
* Antacids, by neutralizing all the acid in the
stomach, also prevent efficient digestion and thus
interfere with nutrient absorption.
* Chewable papaya tablets (which contain bromelain)
after meals can be helpful.

Beneficial supplementation:

Vitamin A:
B complex:
Vitamin C:

169
 Digestive enzymes: papaya (bromelain)
Pancreatic enzymes:
Acidophilus:
Herbs: Aloe Vera, Burnet, Gentian, and Peppermint.

How to avoid:

Avoid eating chocolate, peppermint, onions, garlic,

cabbage and also avoid mixing these foods with alcohol.
Avoid fatty foods (especially butter, cream sauces,
gravies, salad dressings, etc.).
Eat more protein foods.
When eating sit up straight and do not wear tight
clothes.
Avoid eating rapidly and when upset or exhausted.
Stop smoking.
Lose abdominal weight (pressure on the lower
esophagus).

170
 HEMORRHOIDS

Hemorrhoids are dilated veins around the anus and

rectum. They may be either internal or external.
Poor eating habits (refined foods, lack of fiber, etc.)
are largely responsible for hemorrhoids. This type of diet
tends to cause constipation which causes the pressure
inside the colon to increase. Hemorrhoids can also be due
to strain on the abdominal muscles due to factors such as
heavy or improper lifting, pregnancy, overweight, or
sedentary lifestyle.
Symptoms of hemorrhoids include swollen veins
which frequently become irritated and bleed. Hemorrhoids
also cause itching and burning.
Prevention of hemorrhoids is much easier than their
cure.

What to do:

* Increase your intake of dietary fiber to about 20

grams per day. Eat high fiber foods, a daily salad and
fresh fruits and vegetables.
* Avoid commercial laxatives which irritate the lining
of the colon.
* Warm water soaks (sitz baths) can help relieve
discomfort and keep the area clean.
* Alternate hot and cold therapy.
* After bowel movements, pat yourself clean with a
damp cloth. Avoid tissue paper.
* Bioflavonoids, especially rutin, strengthen the
capillaries.
* Vitamin E can prevent and dissolve blood clots.
* Hemorrhoids can be relieved by aloe vera gel, which
also stimulates healing.
* Avoid lifting heavy objects.
* Moderate exercise has a generally beneficial effect
on colonic function. However, strenuous exercise, such as
weight lifting, can aggravate hemorrhoids.
V7
Beneficial supplementation:

Vitamin A: 10,000 IU twice daily

B Complex: 25-50 mg one to three times daily
Vitamin B-6: 25 mg three times daily
Bioflavonoids:
Vitamin C: 1,000 to 2,000 mg two to three times daily
Vitamin E: 400 IU three times daily
Blackstrap molasses:
Fiber: (such as bran) One to two tablespoons with
meals
Herbs: Stone Root (capsule and suppository), and
Goldenseal (Suppository).

How to avoid:

Eat bulky foods such as grain, leafy vegetables, and

fruits to help regulate bowel movements.
Drink plenty of liquids every day.
Never postpone a bowel movement. When nature
calls, answer as soon as possible.
Maintain moderate levels of exercise. Strenuous
exercise and heavy lifting can aggravate hemorrhoids.

WN 22
 HEPATITIS

Hepatitis is an inflammation of the liver due to

infection or toxic substances. Infectious agents include
viruses, bacteria, and parasites. Toxic agents include
antibiotics, drugs, industrial solvents, anesthetics, carbon
tetrachloride, and others.
Infectious hepatitis is contracted through blood,
feces, contaminated food, water and shellfish.
Hepatitis begins with flu-like symptoms of fever,
weakness, drowsiness, abdominal discomfort, and
headache, possibly accompanied by jaundice. Soon
extreme fatigue and loss of appetite occur. The liver will
be tender and enlarged. The liver is unable to eliminate
poisons allowing them to build up in the system; and it
cannot store and process certain nutrients that are vital
for the body.

What to do:

* A high-protein diet which is primarily lacto-

vegetarian is recommended: Yeast, wheat germ, egg yolk,
lowfat yogurt, acidophilus lowfat milk, tofu, soybeans and
spirulina. The diet should also contain high chlorophyll
foods such as raw and cooked green vegetables.
* Vitamin C injections (25-50 grams sodium
ascorbate per day) may be necessary with calcium
gluconate (1 gram per 10 grams of vitamin C).
* Consume absolutely no alcohol or saturated fats.
* Coffee (regular brewed, organic if possible) enemas
assist in toxin removal of the liver. Do at least once daily.

Suggested Supplementation:

Vitamin A: 10,000-25,000 IU emulsified two to four

times daily.
Folic acid: 5 mg three times daily

173
 B Complex:
Vitamin B-12:
Vitamin C: 1,000 mg hourly in acute cases.
Intravenously: 25-50 grams sodium ascorbate per
day with calcium gluconate (1 gram per 10 grams
of vitamin C).
Vitamin D:
Vitamin E: 400-1200 IU daily
Essential fatty acids:
Lecithin:
Raw Liver tablets:
Chlorophyll:
Spirulina: One tsp three to four times daily
Beet Juice:
Carrot Juice:
Herbs: Celandine (tincture: 1 to 10 drops three to
four times daily), Culver’s Root (tincture: 10 to 60
drops three to four times daily), Fringe Tree
(tincture: 5 to 30 drops three to four times daily),
Gymnema Sylvestre, and Oregon Grape Root.

How to avoid:

Improper diet will leave the liver more susceptible to

infection by clogging it with unnecessary chemicals or
toxins. A healthy system is better able to resist such
invasions. Most cases of hepatitis occur when resistance
to disease is low.
Sanitation and good hygiene is important to avoid
infectious cases of hepatitis.

174
 HIATAL HERNIA

This occurs when a portion of the stomach protrudes

above the diaphragm-the muscular wall separating the
chest and abdominal cavity. This results in a loss of
function of the valve at the bottom of the esophagus
allowing stomach acid to back up into the esophagus
producing heartburn - usually in the area underneath the
breast bone. The pain most often occurs at night when in
a reclined position. Experts estimate that about 40-50
percent of the U.S. population suffers a hiatal hernia.

What to do:

* Elevate the head of the bed six to eight inches by

placing blocks under the front legs of the bed.
* Standing or sitting up straight will force acid and
partially digested food back into the stomach.
* Drinking milk after eating can sometimes combat
stomach acid and bring relief.
* Antacids containing sodium bicarbonate may be
helpful to neutralize excess acid but should not be
overused. Used on a regular basis, they disturb the body’s
acid/alkaline balance, creating a condition of alkalosis.
Sustained alkalosis with a substantial intake of calcium
in the form of milk or calcium-containing antacids creates
milk-alkali syndrome, causing irreversible kidney damage.
* Antacids, by neutralizing all the acid in the
stomach, also prevent efficient digestion and thus
interfere with nutrient absorption.
* Chewable papaya tablets (which contain bromelain)
after meals can be helpful.

How to avoid:

Avoid foods such as coffee, citrus fruit, highly spiced

and seasoned foods, and chocolate.

7D
 Avoid eating or drinking for several hours before
soing to bed,
Avoid tight fitting clothing around the waist.
Bending should be done with the knees, not the
waist, to avoid abdominal pressure.
Eat a high fiber diet. (In countries where the
population maintain a high fiber diet, such as Africa,
hiatal hernia are unknown.)

176
 HICCUPS

Hiccups are a involuntary contraction of the

diaphragm. The noise is due to air being sucked in and
suddenly stopped by tightened vocal cords.
Hiccups are caused by overeating or over drinking,
indigestion, nervousness, exercising too soon after eating
and faulty swallowing of food.
Usually hiccups only last for short periods of time,
while there are cases where they have lasted for weeks or
even years. Fortunately, most cases are easily relieved.

What to do:

* A high carbon monoxide level in the blood is known

to inhibit most cases of hiccups. Therefore holding the
breath and deep breaths, and re-breathing into a paper
bag are the most commonly used techniques.
* Other commonly used methods include:
* Drink a glass of water.
* Apply mild pressure on the eyeballs.
* Swallow a teaspoon of honey or vinegar.
* Massage the roof of your mouth where it is soft and
fleshy for about one minute.
* Swallow a small piece of crushed ice.
* Place an ice bag on the diaphragm just below the
rib cage for several minutes.
* Drink a tablespoon of lemon juice.
* Lie on your left side for 10 to 15 minutes.
* Take a sniff of something with a strong aroma, such
as vinegar.
* Chew activated charcoal tablets.

1 ae
 Did You Know...

Many breakfast cereals which

advertise to be healthy are actually
loaded with sugar?
Note the percentage of sucrose by
weight of the following cereals:

All Bran: 20%

Bran Buds: 43.3%
Fortified Oat Flakes: 22.2%
Granola w/ almonds and filberts:21.4%
Heartland: 23.1%
Raisin Bran: 10.6%
Rice Krispies: 10%

What’s WORSE!?
Apple Jacks: 55%
Cocoa Pebbles: 53.5%
Count Chocula: 44.2%
Crunch Berries: 43.4%
Froot Loops: 47.4%
Honeycomb: 48.4%
King Vitaman: 58.5%
Lucky Charms: 50.4%
Sugar Smacks: 61.3%
Trix: 46.6%

178
 HIVES

Hives, or urticaria, is a skin condition characterized

by a sudden outbreak of red, itchy raised skin blotches.
Hives can occur anywhere on the body. Welts may vary in
size from the diameter of a match head to rashes that
cover large areas of the body.
The cause of hives is unknown in nine out of ten
cases. Many cases are related to allergies triggering a
histamine release. Many cases are also associated with
stress or heavy metal toxicity. Severity of cases can vary
greatly. If swelling occurs around the throat and interferes
with breathing or swallowing, seek medical attention
immediately.
The skin is a major part of the excretory system
responsible for waste removal. If toxins are present in the
body, the skin is one means of excretion. Hives and
rashes may be the result.

What to do:

* Miserable as hives are, there is little one can do to

relieve symptoms. If you know what the irritant is, remove
it immediately.
* Cold water can help relieve itching.
* Calamine lotion may help relieve itching.
* Rub wheat germ oil over hives.
* Supplement raw adrenal glandulars which can
assist in the production of anti-inflammatory hormones.
* Supplement nutrients and herbs which support the
adrenal glands such as the B Complex, vitamin C
chamomile, echinacea, ginseng, sarsparilla, licorice, etc.
* Avoid stress which can intensify breakouts.
* Colon cleansing, enemas or blood purifiers such as
alfalfa are beneficial to help remove toxins from the body.
* You may wish to have an hair mineral analysis done
to check for levels of toxicity.

L79
Beneficial supplementation:

B Complex:
Vitamin C: 500-1,000 mg every hour until saturation
level is reached.
Raw adrenal glandulars:
Herbs: Alfalfa, Caltrop, Chamomile, Echinacea,
Ginseng, Licorice, Sarsparilla, and Yellow dock.

How to avoid:

Whenever possible, avoid items which you suspect as

the cause of breakouts.
Avoid alcohol and processed foods which add stress
on the body by depleting nutrients.
Alfalfa can be used as a preventative blood tonic. It
cleanses the blood and helps keep the body free of toxins.

180
 HYPERTENSION
(High Blood Pressure)

Hypertension is an abnormal elevation of blood

pressure. Average blood pressure for men is 120/80, and
slightly lower for females. Blood pressure which
consistently exceeds 140/90 is considered high. The lower
figure (diastolic) is usually considered the most important,
because it is the pressure the arteries are under, even at
rest.
Hypertension is a common disorder which often
exists without symptoms and with unknown exact cause
although in most cases diet is probably the most
important factor.
The risk of hypertension is increased by overweight,
high sodium chloride intake, high cholesterol level, stress,
cigarette smoking, excessive use of stimulants, use of oral
contraceptives and family history of high blood pressure.
Symptoms of hypertension may be nonexistent, or
they may include headache, nervousness, insomnia,
nosebleeds, blurred vision, edema, shortness of breath,
dizziness, and ringing in the ears.
Presently, one-third of the American population
suffers from hypertension. Because hypertension is one of
the major contributors to cardiovascular disease, the
number one cause of death in America, hypertension is
now being examined more closely. There are a number of
things which contribute to both these conditions from a
dietary standpoint.

What to do:

* Most people can lower their blood pressure by

eating less meat and more vegetables. The most effective
way to lower blood pressure safely, rapidly, and
permanently is an entirely vegetarian diet.

181
 * A low fat and high fiber diet has shown to help
control hypertension in a significant way. Poly-
unsaturated fats (Omega 3 fatty acids, fish oils, etc.) are
also very important in helping to regulate blood pressure.
* Diet deficiencies have also been identified, and one
survey conducted in 10 states over a two-year period
showed that 70 percent of the study group was deficient
in calcium, magnesium, iron, and vitamins A, C and B-6,
all of which are beneficial to hypertension. These vitamins
and minerals are cofactors which are needed by the
enzyme systems of the body. They are of critical
importance, in spite of the fact that they are not needed in
large quantities.
* Individuals who are overweight and have
hypertension can lower their blood pressure significantly
by losing weight.
* Eliminate consumption of sodium chloride. Salt
(sodium) has long been thought to be a major contributor
to hypertension and, while more work is still needed,
chloride, more so than sodium, is now believed to be a
primary variable.
* Eliminate stress whenever possible. When an
individual is under stress, one can suspect that vitamins
B-1, B-2, B-6, B-12, C, and possibly magnesium, are all
very, very low in the system. A number of these play a big
part in the regulation of blood pressure. In general, stress
tends to lower the resistance of the immune system
allowing other things to enter the system.
* Hibiscus flowers seem to decrease the viscosity of
the blood.
* Garlic, a time proven ancient remedy to reduce high
blood pressure, among many things, may help to dissolve
blood clots and reduce cholesterol, triglycerides, low-
density lipoproteins, platelet aggregation and arterial
plaque-all of which provide relief from chronic
hypertension.

182
Suggested Supplementation:

B Complex:
Niacin:
Vitamin C: 3,000+ mg daily
Bioflavonoids:
Vitamin E: 100-600 IU daily
Calcium: 800 mg three times daily
Magnesium:
Potassium:
Silicon:
Flax Seed Oil:
Lecithin:
Fiber:
Herbs: Ceyenne (Capsicum), Garlic, Glucomannan,
Hawthorn Berries, Hibiscus Flowers, Hops, Lady’s
Slipper, Passion Flower, Skullcap, and Valerian.

How to avoid:

Regular exercise is important in preventing high

blood pressure because it keeps the circulatory system
healthy.
Promoting a peaceful outlook on life is of primary
importance to prevent hypertension.

183
184
 HYPOGLYCEMIA

Hypoglycemia, or low blood sugar, is an abnormally

low level of glucose in the blood. There are three types of
hypoglycemia. Two of them are rare organic forms
involving the pancreas: tumors of the pancreas and
enlargement of the island of Langerhans. The most
common form is functional hypoglycemia and is caused
by an inadequate diet that is too high in refined
carbohydrates that results in impaired absorption and
assimilation of food ingested. An over consumption of
carbohydrates causes the blood sugar level to rise rapidly,
stimulating the pancreas to secrete an excess of insulin.
This excess insulin removes too much sugar from the
blood, resulting in an abnormally low blood sugar level.
An inadequate diet, such as one high in sugar or
simple carbohydrates, stress, overwork, skipping meals,
etc., can trigger the blood sugar level to drop, causing
many of the following symptoms: Cravings for sugars or
sweets, lack of stamina, fatigue, constant hunger,
tendency to gain weight, allergies, caffeine cravings,
muscle cramps or spasms, mood swings or irritability,
nervous habits, insomnia, anxiety, blurred vision or dry
eyes, depression or crying spells, frequent headaches,
inability to concentrate or poor memory, light headed,
dizzy, or faint feelings, feelings of inadequacy or loss of
confidence, cold sweats, indigestion, uncomfortable
menstrual periods, low sex drive, cold fingers or toes.
Symptoms are usually episodic, being related to the
time and content of the previous meal. Symptoms are
usually improved by eating.
Hypoglycemia is commonly associated with food
allergies.

185
What to do:

* The therapeutic diet for hypoglycemia is high in

protein, low in carbohydrates (unrefined complex) and
moderate in fat. Carbohydrates should only include those
which are slow absorbing such as vegetables, and whole-
grain products. One should avoid all sugar and refined
carbohydrates as well as products which contain them.
* Eat small frequent meals

Beneficial supplementation:

Vitamin A:
B Complex:
Niacin: 300-450 mg daily
Folic Acid:
Vitamin C: 1,000 mg three-five times daily
Vitamin E:
Magnesium:
Potassium:
Chromium: 200 mcg per day
Zinc:
Free-form or pre-digested amino acids:
Bee pollen:
Acidophilus:
Spirulina: one tsp three times daily
Lecithin:
Digestive enzymes:
Raw adrenal:
Raw pancreas:
Herbs: Alfalfa, Aloe Vera juice, Dandelion, Hawthorn,
Juniper, Kelp, Licorice, Safflower, and Saffron.
Useful foods: Whole grains (especially oats and oat
flour), nuts, raw milk products (if no sign of allergy
exists), avocado, brewer's yeast, jerusalem
artichokes.

186
How to avoid:
Avoid sugar (including fructose, sucrose, honey and
all sweeteners), refined and simple carbohydrates in your
diet.
Avoid alcohol, coffee, cigarettes, and other
stimulants.
Avoid foods which are naturally high in sugar, such
as dried fruits, figs, plums, and grapes. Eat bananas only
in moderation.
Enjoy fruit only in moderation and preferably
combined with protein. Avoid fruit and vegetable juices, or
drink only two or three ounces at one time.
Avoid stress.

187
 Did You Know...

All oranges are not orange?

Florida oranges are frequently green
when they are ripe and then dyed
orange to please customers.

188
 IMMUNE DEFICIENCY

The immune system is essential for human survival.

The immune system protects us from invaders such as
yeasts, bacteria and viruses, but also fumes, chemicals,
and substances such as alcohol, nicotine, caffeine, and
obviously the common cold and flu, sore throat, cold
sores, etc. Without a properly functioning immune system
good health simply cannot be maintained.
We are all provided a genetically active immune
system and an acquired immune response. This means
part of our immunity is inherited and the rest is obtained
through accumulated responses to foreign body
exposures.
The principal organs of the immune system are the
thymus, bone marrow, spleen, and lymphoid tissue (for
example, the tonsils). The immune system also consists of
the lymphatic vessels, lymph nodes, specialized white
blood cells such as the B-cells, T-cells, (killer, helper, and
suppressor), macrophage cells, and antibodies (also called
immunoglobulins). Each has a different responsibility but
they all function together.
Without optimal immune protection we are
susceptible to conditions ranging from the common cold
and flu, various stages of immune deficiency syndrome,
cancer and even AIDS.
It is the responsibility of the immune system to
protect us from these conditions. We may take immunity
for granted until we are threatened with losing it.
Research now shows that much of its efficacy may depend
greatly upon ourselves.
General immune deficiency is experienced by all of us
from time to time. This is largely due to stress, nutritional
deficiencies, exposure to pathogens and general state of
health by the individual.

189
Immune deficiency is characterized by:
Fatigue, loss of stamina and energy,
Swollen lymph nodes,
Frequent colds and infections,
Loss of appetite and weight loss,
Fever, night sweats,
Skin rashes and cold sores,
Diarrhea, etc.

These are due to the inability of the immune system

to effectively fight off intruders such as the common cold,
flu, bacteria, viruses, allergens, and even cancer.
The degree to which we are affected by immune
deficiency depends on a number of factors, such as our
general state of health and how we respond.

What to do:

* Rest and relaxation: Studies have shown that the

immune system functions best while we are asleep. Deep
sleep is important for immune function, for example, B-
cell and macrophage activity increases. Some researchers
even think of sleep as an aspect of immune function. The
body needs to shut down in order for the immune system
to effectively fight off what it has encountered. Most
people know that we tend to sleep more when we are sick.
It seems obvious that we must therefore need it. Lack of
sleep, insomnia, and irregular sleeping habits (common
with irregular work hours) have been shown to be
detrimental to one’s health and longevity.
* Dietary changes: Simple nutritious foods, soups,
fresh fruits and vegetables and juices, and lots of liquids
(particularly pure water), which help flush toxins, etc. out
the body, are important to optimal health. Also, avoid
processed foods, sugar, caffeine, alcohol and tobacco.
* Attitude: A positive attitude and desire for wellness
is always of importance for optimal health.
* Maintain proper hygiene.
* Avoid stress.

190
 * Colostrum: Both supplemental and from mother's
milk contain immune support factors such as protein,
immunoglobulins, antibodies, accessory factors,
polypeptides, transforming growth factors, nucleotides,
vitamins, etc. and are very beneficial to the immune
system.
* Nutritional Support: Vitamin B Complex, vitamin
C, E, and other nutritional support factors may be critical
for speedy recovery. Dr. Linus Pauling, Ph.D., tells us the
body requires large doses as high as 20-40+ grams of
vitamin C per day in times of stress and illness.
* Vitamin C stimulates the production of interferon
and increases the activity of certain WBC (white blood
cells).
* Pantothenic acid (Vitamin B-5) is important to make
antibodies and for normal adrenal functioning.
* Vitamin A alone can greatly increase the size and
effectiveness of the thymus gland.
* Zinc, containing anti-bacterial/viral properties, is
important for the health of the immune system.
* Protein: Consume an adequate amount of complete
protein daily which is needed to make antibodies.
* Anti-oxidants: Vitamins C, A, and E, beta carotene,
bioflavonoids, zinc, selenium, and CoQ10 are extremely
important antioxidants which help prevent the formation
of free radicals caused by pollutants in our air, food and
water.
* Herbal Suport: Echinacea is a natural herbal
antibiotic that counters the effects of most poisons in the
body. It is the prime remedy to help the body rid itself of
microbial infections. It is effective against both viral and
bacterial attacks, not so by killing these organisms but by
supporting the body’s natural defense system.
Echinacea is a multi-faceted beneficial herb. It has a
number of positive properties in the body. It is not geared
to just one activity like many drugs are. Due to the
chemical composition of echinacea, it has a number of
different modes of action including: Antiseptic,
antimicrobial, antisecretory, anti-inflammatory,
antiphlogistic and vulnerary)
Echinacea acts similar to the manner in which
LOT
penicillin does. The chemical compounds responsible for
this activity are called echinosides. In many cases,
echinacea is more effective than the synthesized versions
because it’s activity is more broad-spectrum. In addition
to the antibiotic property, it protects and supports the
cells in other ways as well, for example, it has shown to
be helpful to increase the production of white blood cells.
Synthetic drugs are much more specific acting and
therefore not as useful and supportive to the body.
Echinacea works extremely well in combination with
other agents, such as vitamin C and garlic. Echinacea
contains 17-18 percent vitamin C by dry weight in the
form of bioflavonoids. If you add vitamin C to this,
somehow the body assimilates the ascorbic acid more
freely.

Suggested supplementation:

Vitamin A:
Beta Carotene:
B Complex:
Vitamin B-5:
Vitamin C:
Bioflavonoids:
Vitamin E:
Iron:
Selenium:
Zinc:
Essential Fatty Acids: Evening Primrose Oil, Flax
Seed Oil etc:
CoQ10:
Acidophilus:
Spirulina:
Colostrum:
Maintenance: 1,000- 2,000 mg daily
Therapeutic: 10,000 - 30,000 daily
Herbs: Alfalfa, Chaparral, Echinacea, Garlic, and Pau
D’Arco.
In general: Blood purifiers, cleansing and tonics.

192
 INDIGESTION

Indigestion (dyspepsia) is imperfect or incomplete

digestion, manifesting itself in a sensation of fullness or
discomfort in the abdomen accompanied by pains or
cramps, heart burn, nausea, and gas. Headache, heart
palpitations, and a disagreeable taste in mouth can also
accompany indigestion.
Usually indigestion is the result of psychological
stresses, anxiety, worry or disappointment disturbing the
nervous mechanism that controls the contractions of
stomach and intestinal muscles. Other causes are eating
too rapidly (inadequate chewing), overeating, improper
diet (overabundance in simple carbohydrates at the
expense of other nutrients), unusual foods, fatty or spicy
foods, swallowing large amount of air, or consuming
stimulants (coffee, tea, or alcohol).

What to do:

* One’s diet should be nutritionally well balanced and

one should avoid eating when emotionally upset or
overtired.
* Hydrochloric acid tablets may be helpful to
breakdown foods as well as papaya enzymes.
* Peppermint has a soothing effect on the digestive
tract and stimulates digestive secretion.
* Papaya (which contains papain) and pineapple
(which contain bromelain) are beneficial digestive
enzymes.
* Fennel is a natural remedy for gas and stomach
acid. This herb can be sprinkled on food to prevent
stomach gas.
* Anise seeds are beneficial for a sour stomach. The
seeds can be chewed or ground and sprinkled on food.
* Mint tea (peppermint or spearmint) helps sooth the
stomach.

193
 * Activated charcoal can relieve stomach gas because
it absorbs it like a sponge. It also can absorb intestinal
bacteria which can cause gas. Charcoal is also good for
diarrhea and hiccups.

Beneficial supplementation:

B Complex:
Hydrochloric acid:
Digestive enzymes:
Betaine HCL
Bromelain
Papain
Amylase
Lipase
Chymosin
Trypsin
Lisotozyme
Acidophilus:
Papaya
Pineapple juice:
Activated Charcoal:
Herbs: Anise, Fennel, Peppermint and Spearmint.

How to avoid:

Eat meals leisurely in a comfortable relaxing

atmosphere. Don’t gobble food and sit down while you eat.
Eat meals at regular intervals. This helps the
stomach secrete digestive juices.
Do not water-log food.
Avoid large, heavy meals high in fat.
Drink papaya pineapple juice with each meal to
promote digestion and combat excess stomach acid.
Take papaya tablets with each meal.
Avoid smoking before, during and after meals.
Avoid candy and gum which may stimulate stomach
acid.
Make sure you rinse your dishes and silverware free
of any soapy film which can cause digestive problems.
194
 INSECT BITES

Allergic reactions to insect stings are life-threatening

to many people. The allergic reactions include dizziness,
nausea, diarrhea, itching and difficulty breathing.
Offending insects are hornets, yellow jackets and wasps.
The antidote is a vaccine made from insect venom which
immunizes a person against the same type of insect.

What to do:

* Scrape out any stingers with your fingernail or a

dull knife. Do not try to pull the stinger out. Squeezing
will only inject more venom into the wound.
* Wash the bite wound with soap and water.
* Apply an ice pack and/or paste of baking soda and
water to relieve the pain.
* Elevate area to reduce fluid retention and swelling.
* Take 1,000 mg vitamin C every hour until you reach
saturation.

Beneficial supplementation:

Vitamin B-1:
Vitamin C: 1,000 mg every hour if stung by bee
Brewer's Yeast:
Herbs: Aloe Vera gel, Comfrey, Feverfew and Papaya
for insect bites; Tea Tree Oil and Goldenseal as
insect repellents.

How to avoid:

Be careful when outside cooking or eating. Food and

drink often attract insect.
Don’t wear open shoes or loose fitting clothes. Avoid
bright colored clothing that may attract insects.
195
 Wear bug proof clothing such as light weight, water
proof rain gear of Gore-Tex, Klimate or coated nylon.
These breathable fabrics are so tightly woven that bugs
bounce off as easily as raindrops. The garments have tight
closings at ankles, wrists and neck.
Do not wear perfume or hair spray lotions or any
other cosmetics. They may attract insects.
Be careful when gardening. Wear a hat and long
sleeved shirt, boots and gloves.
Tea Tree Oil and Goldenseal are natural insect
repellents.
Feverfew is a good insect repellent. Mix three
capsules of Feverfew into a 16 ounce spray bottle filled
with cool distilled water. Shake well and spray over
clothing and skin. This is also effective for pets.
Vitamin B-1 and Brewer’s yeast also repel insects.

196
 INSOMNIA

Insomnia is a difficulty in falling asleep, staying

asleep, or inability to fall back to sleep.
The majority of cases of insomnia are caused by
mental disturbances such as depression, an obsessive
compulsive personality, anxiety, tension, physical pain, or
discomfort. Overeating and indigestion are also common
causes of insomnia. Insomnia may originate from the diet
or faulty digestion resulting in vitamin, mineral, enzyme
or amino acid deficiencies.
Deficiencies in the B vitamins (especially B-6 and B-
12), vitamin C, protein, calcium, magnesium, and
potassium have been associated with insomnia. Vitamins
B-6 and C are needed for the conversion of tryptophan
into serotonin in the brain. Magnesium is a common
deficiency which can trigger over sensitivity to noise, light
and other stimuli.
Medical problems such as hyper- or hypo-thyroid,
asthma, allergies, heart disorders, poor circulation,
ulcers, migraine headaches, arthritis, diabetes, kidney
disease, epilepsy, etc., can also cause insomnia.
Heat, cold, humidity, noise, poor ventilation, an
uncomfortable bed and other environmental factors can
interfere with sleep.
Stimulants (sugar, caffeine, salt, ephedra, etc.)
interfere with sleep as well as some depressants (alcohol,
antihistamines, etc.).

What to do:

* If a nutrient deficiency is responsible for the

problem, one needs to correct the deficiency.
* Warm showers and baths are relaxing for the body
and nerves.
* A hot footbath with chamomile or other relaxing tea
will help produce sleep.

197,
 * Do relaxation exercises or meditation before going
to bed.
* The amino acid tryptophan is necessary to sleep
because it converts to serotonin (the sleep chemical) in
the brain. Foods high in tryptophan include turkey, milk,
cheese, and other dairy products. You may try eating
these foods an hour before bedtime. One of the classic
remedies for insomnia is to drink a glass of warm milk
before bedtime.
* Inositol also converts to tryptophan once it gets
inside the blood brain barrier.
* If insomnia is stress related, exercise during the day
to relieve tension.

Beneficial supplementation:

B Complex:
Vitamin B-6: 10-100 mg
Vitamin B-12: 25 mg
Inositol: 1-10 grams before bedtime
Niacin: 100 mg-2 grams
Pantothenic Acid: 100 mg
Vitamin C: 1-5 grams daily
Vitamin D: 2,000 IU
Vitamin E: 400 IU
Calcium: 2 grams
Magnesium: 500 mg
Phosphorus:
Potassium:
Herbs: Catnip, Chamomile, Hops, Lady’s Slipper,
Skullcap, and Valerian Root.

198
How to avoid:

Try to go to bed at approximately the same time every

night and get up at the same time every morning. If you
do not fall asleep in 20 minutes, get out of bed and do
something relaxing.
Avoid coffee or other stimulants.
Reduce salt intake.
Avoid drinking alcohol before bedtime.
Keep the bedroom cool: 64-66 degrees.
Do not work or watch T.V. in the bedroom. Use the
bedroom primarily for sleeping.
Get exercise and fresh air regularly.

199
 Did You Know...

Too much coffee can

contribute to osteoporosis later
in life? Coffee can cause a loss of
calcium and magnesium which
Presents <a “threat to. «women
especially.

200
 ITCHING

Itching, a feeling that makes one want to scratch, is

caused by irritation and starvation of the nerve endings
which causes inflammation. Itching can occur anywhere,
the scalp, nose, eyes, feet and toes, hands and fingers,
rectum, genitalia, etc. A number of conditions are
associated with itching: itchy scalp (seborrheic dermatitis
or dandruff, etc.), psoriasis, eczema, hives, rashes,
hemorrhoid itching, or any other condition, commonly
known as pruritus.
Irritation can be caused by numerous things
including allergens, chemical irritants, nutritional or
chemical imbalances, pre-existing conditions, strain on
the adrenal glands, etc.
Strain on the adrenal glands causes them to use
nutrients very rapidly so the adrenals are no longer
capable of producing a balance of hormones and
chemicals. They instead tend to produce nervous
adrenalin which causes a constriction or narrowing of the
blood vessels and capillaries leading to the extremities
such as the scalp, hands, feet, etc.
Itching may be a signal that your adrenal glands are
overburdened and are not receiving the nutrients it needs.
Treatment is geared to the cause if it is known.

What to do:

* For topical chemical or allergic irritation, wash the

area immediately with cool water. Try not to scratch,
which can cause secondary infection and spread the
infected area.
* As a natural antihistamine, take 1,000 mg vitamin
C hourly until you reach saturation level.
* Take 60 milligrams of iron three times a day.
* Add apple cider vinegar to your bath.
* Try a cool shower or cold packs.
* Calamine lotion may relieve some types of itching to
201
a degree.
* Apply vitamin E cream directly to area
* Increase your intake of essential fatty acids, for
example, flax seed oil, evening primrose oil, etc.
* For dry skin itching, take a lukewarm bath with
bath oil.

Beneficial supplementation:

B Complex:
Vitamin B-5 (Pantothenic acid): 100 mg one to three
times daily.
Vitamin C: 1,000 mg hourly
Acidophilus:
Essential Fatty Acids: (Flax seed, Evening Primrose
Olbrerc:
Herbs: Yarrow

How to avoid:

Avoid known allergens and irritants.

Avoid sugar and other refined simple carbohydrates.

202
 KIDNEY STONES

Kidney stones (renal calculi) are abnormal

accumulations of mineral salts, which form in the kidney
but lodge anywhere in the urinary tract. They can be as
small as sand or gravel or as large as bird eggs which
would be large enough to block the ureter tube and stop
the flow of urine. The stones are composed primarily of
calcium phosphate or oxalate. If surgically removed, they
may reappear if the diet has not improved.
Kidney stones may be present without symptoms, or
one may experience intermittent, dull, dragging pain in
the low back, testicle, groin, or leg which is usually
aggravated by movement. Hemorrhage (bleeding) and
renal colic (a sharp pain in the lower back and groin)
occur when a stone enters the ureter, which can last or
hour or days. Pallor, frequency of urination, nausea,
vomiting and agony may occur.
Causes include deficiencies in magnesium, calcium,
vitamins A, B-6, or D, excesses in phosphorus, dairy
products, oxalic acid (chocolate, cocoa, tea, spinach,
rhubarb, chard, and beet tops), alkaline, purines (as in
gout), sugar, or coffee. Stress, a diet low in protein (which
draw out calcium from the bone), excess fluid loss,
chronic urinary infections, and hypercalcuria (too much
calcium in the urine) also can contribute to kidney stone
formation.

What to do:

As with other conditions one needs to determine the

cause before the best treatment can be determined. For
example, one should not take high doses of vitamin B-6 if
one does not have a deficiency. With prolonged high
doses, vitamin B-6 can be toxic.
* Magnesium helps keep calcium in solution and
mobilizes calcium from the stone. Small daily doses of
magnesium oxide seem to forestall the formation of
203
calcium-oxalate lumps, which are by far the most
prevalent kind of kidney stone.
* Limit protein intake to 70 grams per day.
* Avoid refined foods which are commonly low in
potassium and high in salt. These foods, combined with a
diet low in fruits and vegetables, make the urine too
alkaline which prevents minerals from being held in
solution and cause them to deposit as stones.

Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin B-6: 50-200 mg twice daily, (if deficient, total
of 1,000 mg daily)
Vitamin E:
Magnesium: 100 mg two to four times a day.

How to avoid:

Maintain proper dietary calcium-phosphorous ratio.

Diet should include plenty of fresh vegetables, fruit,
legumes, whole grains, and fermented dairy products.
Avoid excess aspirin.

204
 LEG CRAMPS
(Charley Horse)

Leg cramps (involuntary painful contraction or spasm

of a muscle in the leg or foot) are an extremely common
and disturbing problem. Cramps commonly occur at
night, when the limbs are cool, particularly after a day of
exertion. Cramps occur more frequently in the elderly, the
young, and persons with arteriosclerosis. The cramps may
be triggered by an unnatural position which impairs the
blood supply to the lower extremities. Cramps which
occur while walking are more serious than those which
occur while resting.
Leg cramps may be signaling nutritional deficiencies,
most commonly calcium, which is necessary for normal
muscle contraction. Other deficiencies include thiamine,
pantothenic acid, biotin, vitamin C, and magnesium.
Sodium loss, such as with heavy perspiration or
diarrhea, may result in muscle cramps.
A charley horse usually occurs in the quadriceps or
hamstring muscle in the back of the thigh. It is the result
of a pulled and bruised muscle which results in stiffness
and soreness. It is usually caused by a blow or a forceful
stretch of the leg during athletic activity. Additional
protein may be required to help rebuild damaged tissue.

What to do:

* The discomfort of a leg cramp can often be relieved

by walking or moving the leg.

Beneficial supplementation:

B Complex:
B-1 (Thiamine):
Pantothenic acid: 100 mg
Biotin:
205
 Vitamin C: Up to saturation level
Bioflavonoids: 300-1,000 mg daily
Vitamin E: 400-1,000 IU one to three times daily
Calcium: 1,000-1,500 mg daily
Magnesium: 500-1,000 mg daily
Phosphorus:
Sodium:
Protein:
Essential Fatty Acids:

How to avoid:

Maintain adequate intake of calcium and magnesium.

Maintain adequate levels of moderate exercise.

206
 MEMORY

Memory is the ability or power that enables one to

remember and recall, through unconscious means of
association, previous sensations, impressions, ideas,
concepts, and all information that has been consciously
learned.
Poor memory can be a natural part of aging (free
radical damage, for example) or can be symptoms of an
underlying cause such as nutrient deficiencies (B
Complex and amino acids especially) alcoholism,
hypoglycemia (low blood sugar) or Alzheimer’s Disease.
Alzheimer’s Disease is a form of brain disease which
leads to confusion, memory loss, restlessness, trouble
moving, speech difficulties, etc. The disease often starts in
late mid-life with slight defects in memory and behavior.
The exact cause is unknown, but high levels of aluminum
have been found in brain tissue of affected individuals.
Good nutrition may slow progress of the disease.

What to do:

* Choline, a member of the B Complex family is one

of the few substances that penetrate the blood brain
barrier, which normally protects the brain against
variations in the daily diet, and goes directly into the
brain cells to produce a chemical that aids memory. It
also aids in the sending of nerve impulses, specifically
those in the brain used in the formation of memory.
* Eat more foods which contain choline:
Egg yolks
Brain
Heart
Green leafy vegetables
Yeast
Liver
Wheat germ
Lecithin.
207
 * Manganese, important for normal central nervous
system function, can help improve memory, and also help
eliminate fatigue and reduce nervous irritability.
Manganese helps stabilize acetylcholine so it is not
prematurely used or discharged.
* Ginkgo Biloba Leaf extract is one of the latest
breakthrough discoveries in the science of brain nutrition.
It has been shown to be a powerful free radical scavenger
and inhibitor. It also has been shown in several clinical
trials to significantly decrease the symptoms of impaired
brain blood flow, including poor short term memory and
decreased attention span.
* Glutamine, which passes through the blood brain
barrier, is used as a fuel for the brain and which also
helps keep excess amounts of ammonia from damaging
the brain and helps to focus our thinking.
* Tyrosine stimulates the production of
norepinephrine, the “alertness” brain chemical, and has a
role in sharpening learning, memory and awareness, and
elevated mood and motivation.
* Taurine and methionine help nourish brain cells
and help choline’s effect in promoting thinking ability. It
also helps stabilize brain cell membranes, minimizing
agitation, restlessness, inability to focus, (an extreme
form of this is epilepsy).
* Zinc is a co-enzyme with vitamin B-6 , which is
needed to make all the major neurotransmitters, except
acetylcholine.
* Magnesium is extremely important for the brain; it
supports the brain in producing energy as ATP. Once the
body makes ATP, it immediately combines with
magnesium to stabilize and store it. The B vitamins
require manganese or magnesium as their co-enzymes to
work properly.
* Supplementation with tonic herbs such as Ginseng,
Astragalus, or Dong Quai, either alone or in combination
are beneficial for individuals who are in a malnourished
weakened state. It is also helpful for preventing symptoms
of aging including poor memory. For superior results,
tonic herbs are combined with foods at mealtime.
* American Ginseng combined with Red Deer Antler
208
(equal parts) is known as the most powerful energy-
memory tonic for individuals of all ages.
* Siberian Ginseng also has endurance-giving
properties, and is known as an adaptogen, assists in the
endurance of high levels of stress. (Using the brain all the
time is a form of stress.)
* The herb Calamus is highly regarded in Ayurvedic
medicine as an herb that promotes wisdom by improving
mental focus.
* Gotu Cola is a classic memory herb for brain
fatigue.
* Ginger and cayenne are good for stimulation of
circulation.

Beneficial supplementation:

B Complex: 50 mg twice daily

Vitamin B-1:
Choline: 3,000 mg daily in divided doses
Magnesium:
Manganese:
Zinc:
L-glutamine: 500 mg three times daily
Methionine:
Taurine:
Tyrosine:
Lecithin:
DMAE-HS3: 10-25 drops daily
Herbs: Astragalus, Calamus, Cayenne, Dong Quai,
Ginkgo Biloba Leaf Extract, Ginger, Ginseng
(American and Siberian), Gota Kola, and Red Deer
Antler.

209
 Did You Know...

Frozen orange juice concentrate

may lose its vitamin C? Frozen
orange juice mixed with water from
copper pipes may lose its vitamin C.
Heavy mineralized water (such as
water sitting in copper pipes) destroys
vitamin C. Mix frozen juices with pure
bottled water or run the tap for two or
three minutes before using the water.

210
 MENTAL HEALTH

The importance of a sound, well-functioning brain for

health and happiness cannot be overstated. The brain is
the master control bio-computer of the human organism.
It generates every thought and mood. It controls our
movements, regulates our breathing, heartbeat, body
temperature, and hormone balance.
Yet in spite of the absolute importance of a smooth
running brain for health and vitality, the brain is usually
the most poorly nourished organ in the human body.
The brain weighs about three pounds-less than two
percent of our total body weight-yet uses 20 percent of the
body’s total energy supply. The estimated 10 billion-plus
neurons (brain cells) have a voracious appetite for fuel
(sugar), oxygen, vitamins, minerals, amino acids, and
fatty acids, which must be satisfied every minute of every
day of our lives. All these nutrients must be delivered to
the brain constantly by our bloodstream. If the blood flow
to the brain is interrupted even for 15-20 seconds,
unconsciousness results. If deprived of blood or oxygen
for more than five-ten minutes, the brain dies.
Only slight changes in the molecular amounts of
numerous chemicals can bring on changes in the brain
affecting behavior, mood, and perception. Medical
professionals have found that using megavitamin therapy
for many mental disorders has doubled recovery rates.
Mental illness as a physical disease can result from
low brain concentrations of vitamin B-1, B-6, B-12,
niacin, pantothenic acid, folic acid, vitamin C, various
minerals (especially zinc) and amino acids.
Psychological problems can also stem from
undetected allergies, (such as milk, wheat or corn) or from
excess copper, aluminum or other metals in the body.
About 30 percent of schzophrenics are deficient in
vitamin B-6 and zinc. This condition is referred to as
pyroluria and has had good results with. Vitamin B-6, zinc
and magnesium supplementation. Major symptoms of
pyroluria include withdrawal and depression. Other
20
indications are as follows:
Breath or body odor.
Intolerance to some proteins, alcohol or drugs.
Morning nausea and constipation.
Crowded upper front teeth.
White spots on fingernails.
Difficulty in remembering dreams.
Pale skin that does not tolerate sunlight.
Frequent abdominal pain.
Frequent head colds and infections.
Stretch marks.
Irregular menstrual cycle or impotency.

What to do:

* Avoid sugar. Research shows that 75 percent of

patients suffering from anxiety and panic disorders had a
dramatic increase in anxiety after eating as little as one
candy bar daily. Sugar causes the body to release
adrenalin, which is the major factor in panic attacks, and
also causes a draining of many of the nutrients required
by the brain for optimal functioning.
* Avoid caffeine which releases adrenalin in the body.
* Avoid all recreational drugs, including alcohol.
* Practice deep breathing from the diaphragm. This
causes the parasympathetic nervous system to take
charge over the sympathetic nervous system.

Beneficial supplementation:

Vitamin B-1:
Vitamin B-6: 50-500 mg twice daily
Vitamin B-12:
Niacin:
Pantothenic acid:
Folic acid:
Vitamin C:
Manganese: 10 mg twice daily
Zinc gluconate:30 mg twice daily
Herbs: Cayenne, Ginseng, Gotu Kola
212
 MORNING SICKNESS

Morning sickness is the term used to describe the

feeling of nausea that occurs (often in the morning, but
can occur throughout the day) in the early weeks of
pregnancy. The exact cause is unknown besides the
general physical changes due to the pregnancy. It may be
necessary to clean the body to eliminate toxins that can
cause nausea in pregnancy.

What to do:

* Relief is often received by eating frequent, small

easily digested meals and not allowing the stomach to be
empty. NOTE: Skipping meals (especially breakfast) can
harm the fetus. Going without a meal can lower blood
sugar levels and raise levels of fatty acids. These acids
and other metabolic products can pass through the
placenta and harm the fetus.
* Eat something (such as tea and crackers) in the
morning before getting out of bed.
* Many women have reported that daily supple-
mentation of vitamin B-6 has given them relief.
* Ginger Root capsules which are commonly used for
motion sickness are also beneficial for morning sickness.
* The amino acid methionine has been effectively
used to aid toxemia in pregnancy to prevent nausea.
* Red Raspberry or Peppermint tea often overcome
nausea. Also beneficial may be Alfalfa, Catnip tea or
Ginger tea.
* An ancient remedy for morning sickness is to grind
lentils into a powder and take two teaspoons with rice
cereal three times daily.

213
Beneficial supplementation:

Vitamin B-6: Do not exceed 75-100 mg daily

Methionine:
Herbs: Alfalfa, Catnip (tea), False Unicorn Root,
Fennel, Ginger Root (capsules or tea), Goldenseal,
Kelp, Peppermint (tea), and Red Raspberry (tea).

214
 MOTION SICKNESS

Motion sickness is a condition caused by uneven or

rhythmic motions in any combination of directions.
Severe cases are characterized by nausea, vomiting,
dizziness, and headache. Mild cases are characterized by
headache and general discomfort.
Prevention of motion sickness is easier than the cure
after symptoms are present.

What to do:

* Move to an area where there is less motion. In a car,

this would be the front seat looking straight ahead. In an
airplane, select a seat over a wing. On a ship, stay in the
middle section on a deck rather than below.
* Look ahead at the horizon or close your eyes if
watching passing scenery makes you ill.
* Lie in a semi-reclined position and keep your head
as still as possible.
* Focus on something other than motion. For
example, occupy yourself with reading or drawing instead
of looking out the window.

Beneficial supplementation:

B Complex: 100 mg
Vitamin B-1:
Vitamin B-6: 75 mg daily
Herbs: Alfalfa, Catnip (tea), False Unicorn Root,
Fennel, Ginger Root (capsules or tea), Goldenseal,
Kelp, Peppermint (tea), and Red Raspberry (tea).

215
How to avoid:

Take two Ginger Root capsules thirty minutes to an

hour before traveling. It generally does not provide relief
after the onset of symptoms.
Vitamins B-1 and B-6 are effective when taken
starting the day before you leave for the trip.
B Complex is also effective taken the day and the
morning before you leave.

216
 MOSQUITO BITES

A mosquito bite is a bite of a small flying

bloodsucking insect. It may result in a severe allergic
reaction in an allergic person, infection or, most often, an
itching sore. Mosquitoes are carriers of many infectious
diseases including encephalitis (inflammation of the
brain) and yellow fever.
Mosquitoes are attracted by moisture, carbon dioxide,
estrogens, sweat, or warmth.

How to avoid:

* Supplement and eat foods high in vitamin B-1, such

as brown rice, brewer’s yeast, wheat germ, blackstrap
molasses and fish. Studies show that individuals who
took vitamin B-1 supplements had fewer mosquito bites
than individuals who did not. Vitamin B-1 can be
depleted by an excess intake of sugar and alcohol.
* Eliminate refined sugar from your diet and in time
(up to one year) mosquitoes will leave you alone. Sugar
causes the skin to let off a sweet smell that attracts
mosquitoes. When sugar is eliminated, the skin no longer
produces this scent.
* Apply a few drops of Tea Tree Oil, a natural
insecticide, which keeps mosquitoes as well as other bugs
away.
* Spray Feverfew and water mixture over clothing and
skin as a natural insect repellent.

Beneficial supplementation:

Vitamin B-1:
Tea Tree Oil:

217
 Did You Know...

Many foods contain hidden sulfites?

Most people now realize that salad bars and
dried fruit contain added sulfites, but
numerous other products also contain sulfites:
Baked goods: Cookies, crackers (even
grahams), pie and quiche crusts, waffles, and
wheat tortillas.
Beverages: Beer, cider, colas, fruit drinks
and juices, instant tea, soup, vegetables juices,
wine coolers and wine.
Candy, deserts, and syrups: Sugar,
brown sugar, jams, jellies, pancake syrups,
shredded coconut, gelatin, and fruit pie
fillings.
Fish: Clams, crab, dried cod, lobster,
scallops, shrimp, and canned seafood soups.
Fruits and vegetables: mushrooms,
grapes, prepared salads, shredded cabbage,
dried fruits, trail mixes, breakfast cereals
containing dried fruits, dried fruit snacks or
dietetic processes fruits.
Pasta, grains, and other carbohydrates:
Spinach pasta, cornstarch, modified food
starch, breadings, noodle and rice mixes,
potato chips, and processed potato salad.
Relishes, condiments, and mixes:
Horseradish, pickles, olives, onion relish, wine
vinegar, pickled vegetables, sauerkraut,
coleslaw, guacamole, gravies, and dried soup
mixes.
NOTE: Added sulfites are not always listed
on ingredient labels.

218
 NAIL PROBLEMS

Nails are composed almost entirely of protein.

Abnormal or unhealthy nails may be the result of a local
injury, a glandular deficiency such as hypothyroidism or a
deficiency of certain nutrients.
A protein deficiency can cause opaque white bands to
appear on the nails or cause them to become dry, thin
and brittle. Insufficient amounts of complete proteins
and/or vitamin A slow down the rate of nail growth.
A shortage of vitamin A, iron, or calcium in the diet
may also cause dryness and brittleness.
A lack of the B vitamins causes nails to become
fragile, with horizontal or vertical ridges appearing.
A vitamin C, folic acid, protein deficiency may be
indicated by frequent hangnails. An iron deficiency can
disturb the growth of nails causing dryness, brittleness,
thinning, flattening, and eventually the appearance of
moon-shaped nails.
A zinc deficiency is often indicated by white spots on
the nails.

What to do:

* For brittle nails: Keep them well moisturized.

Avoid nail polish and nail polish remover. Buffing nails
smooths them and keeps them free of debris. Avoid
contact with detergent and chemicals. Iron
supplementation may help. Foods high in iron include
dark, green leafy vegetables, fish, legumes, and whole
grains.
* For hangnails: Do not pull or tear; cut off with a
sharp scissors. Proper moisturizing and wearing gloves
whole doing work is the best way to prevent. Make sure
diet includes sufficient amounts of vitamin C, folic acid
and protein. NOTE: Gelatin is a poor source of protein for
the nails.
* Vitamin A helps to prevent splitting nails.
219
 * Supplement the diet with nutrients that may be
beneficial.
* Raw potato juice and Horsetail herb are high in
silica.

Beneficial supplementation:

Vitamin A: 25,000 IU once daily six days a week after

any meal.
B Complex: 100 mg once daily
Folic Acid:
Vitamin C:
Calcium:
Iron:
Silica:
Zinc: 25-50 mg daily
Protein:
Herbs: Horsetail

220
 NASAL CONGESTION
(Sinusitis)

Nasal congestion occurs when blood vessels in the

nose enlarge, taking up space in the nasal cavity. This
restricts the amount of air allowed in for easy breathing.
A common cold can lead to sinusitis, which is an
acute inflammation of the accessory nasal sinuses with
nasal congestion and postnasal discharge. Sinusitis is
often accompanied by headache, pain behind the eye,
tenderness, fever, and loss of smell.
Nasal congestion and sinusitis may be due to an
inadequate diet (excess milk and dairy products, milk
allergy, excess carbohydrates, raw vegetable deficiency,
etc.) food or inhalant allergies, cold or flu virus, stress, or
adrenal exhaustion.
Sinuses are air-containing spaces located within the
skull. There function is tied in to the immune system. The
membranes within them secrete mucus, and, within these
secretions are ingredients that clean out the sinuses and
nasal passages protecting us from infection.
When the nasal passages are irritated (by smoke,
pollution, allergies, etc), the membranes secrete a lot
more mucus to clean out the sinuses. Usually sinusitis
develops when the individual has a cold or upper
respiratory infection. This sets up an inflammatory
condition of the nose and sinus cavities that obstructs the
flow of secretions causing infection and more secretions.
It something is not done to break the cycle, it gets worse
and worse.

What to do:

* Eating hot soup speeds the flow of mucus out of the

nose. Adding cayenne pepper and raw onion may hasten
relief.
* Place eucalyptus leaves in a pot of boiling water for
228
five minutes. Turn the heat off and, with a towel draped
over your head, lean over the pot and breathe in the
herbal vapors. Be careful not to burn yourself.
* Try taking 500-1,000 mg of vitamin C every hour
until you reach saturation. Vitamin C acts as a natural
antihistamine, anti-inflammatory agent and helps fight
infection.
* Vitamin C and protein help restore damaged sinus
membrane tissue.
* Adequate intake of vitamin A, which helps maintain
the health of the mucus membranes of the nose and
throat, can help in the treatment of sinusitis.
* Vitamin A, potassium, calcium, and zinc (which is
necessary for vitamin A mobilization from the liver, aid
the work of the cilia in the nasal passageways that help
the expulsion of mucus.
* Avoid the use of nasal decongestants (sprays, drops
and inhalers). They work by shrinking swollen blood
vessels in the nose. In time, vessels tend to “tire,” making
congestion worse.
* Chewing honeycomb is an ancient remedy for
sinusitis.
* Glandulars such as raw thymus can help stimulate
the immune system and raw adrenal can help stimulate
production of anti-inflammatory hormones.

Beneficial supplementation:

Vitamin A: 25,000 IU up to six times a day in acute

cases
B complex: 25-50 mg two to three times daily
Vitamin B-6: 100 mg twice daily
Vitamin C: 500-1,000 mg hourly in acute cases
Vitamin E:
Potassium:
Calcium:
Zinc:
Protein:
Garlic: two capsules three times daily
Onion: cooked and raw

222
 Onion syrup: One tsp per hour in acute cases
Raw Adrenal:
Raw Thymus: One to four tablets per hour in acute
cases
Herbs: Comfrey, Coneflower (Echinacea
angustifolium), Eucalyptus, Fenugreek, and
Magnolia Blossoms (tea).

How to avoid:

Avoid abrupt changes in temperature.

Stay clear of household aerosol sprays.
Keep your oven clean (smoke can trigger congestion).
Have regular dental checkups (tooth infections spread
easily into the sinuses).
Avoid known allergens.
Avoid dry heat-use a humidifier or vaporizer,
especially in the bedroom, if it is hot and dry.
Avoid cigarettes and alcohol which are both irritating
to the nasal passageways.
Eat a balanced diet and get plenty of exercise.

223
224
 NERVOUSNESS

Nervousness, a feeling of tension, unease,

anxiousness and excitability, can be caused by a large
variety of circumstances and conditions. Overwork, lack
of sleep, stress, poor diet, lack of exercise and fresh air
may be only a few causes of nervousness.

What to do:

* To relieve nervous tension, massage the web

structure of the hand between the finger and thumb.
Apply hand cream for lubrication, and start massaging
the left hand first. After five minutes switch to the right
hand. The webbing between the thumb and fingers
contain many nerve endings which when massaged is
very relaxing to the entire body.
* Deep breathing exercises are also very beneficial to
relieve nervous tension:
1. While standing, place both hands high on the rib
cage as near the arm pits as possible.
2. Press inward as far as possible with both hands at
the same time, exhaling through the open mouth.
3. Suddenly release both hands at the same time.
4. Inhale deeply holding the breath for five seconds.
Repeat this exercise three to six times.
* Hot and cold fomentations, to the spine, stomach,
liver and spleen are very beneficial for nervous people.

Beneficial supplementation:

B Complex:
Vitamin B-6:
Vitamin B-12:
Niacin:
PABA:
Vitamin C:

225
Calcium:
Magnesium:
Herbs: Betony, Catnip, Chamomile, European
Vervain, Hops, Lady’s Slipper, Mistletoe, Passion
Flower, Pulsatilla, Red Sage (for nervous
headache), Skullcap, and Valerian.

226
 NIGHT BLINDNESS

Night blindness (nyctalopia) is a condition where a

person can see well in daylight but not in fading or dim
light. Night blindness is often due to a deficiency of
vitamin A. Vitamin A deficiency can also cause additional
eye problems including: Inability to adjust to darkness,
blood-shot eyes, inflammation, burning sensations and
sties.

What to do:

* Night blindness (as well as other eye problems) can

often be aided or prevented by supplementing the diet
with 2,500 to 7,500 IU of vitamin A a day.
* Heavy alcohol use appears to interfere with the
liver’s ability to store and release vitamin A into the
system. Heavy drinkers should supplement their diet with
vitamin A.

Beneficial supplementation:

Vitamin A: 2,500 to 7,500 IU daily.

Beta Carotene: (Safer form of vitamin A when higher
doses are desired.)
Vitamin B-2:
Herbs: Bilberry

How to avoid:

Maintain adequate levels of vitamin A. Vitamin A is

found in fish, liver, egg yolks, butter, cream, green leafy or
yellow vegetables.
Avoid heavy alcohol use.

227
 Did You Know...

Oral Contraceptives can

interfere with the availability of
vitamins? Vitamins C, B-1, B-6, B-
12,2and dolic-acid, are, common
deficiencies amongst women on the
pill.

228
 OSTEOPOROSIS

Osteoporosis is a loss of normal bone density,

marked by thinning of bone tissue and the growth of
small holes in the bone. It occurs most frequently in
women who have gone through menopause, individuals
who are inactive or paralyzed and in individuals taking
steroid hormones.
Osteoporosis may be painful (especially in the lower
back), may cause frequent broken bones, loss of body
height, and deformities (for example, hump-back look in
elderly).
Estrogen (female sex hormone) is often used to
prevent postmenopausal osteoporosis, but use of the
hormone has risk of causing uterine cancer.
A major cause of osteoporosis is an inadequate intake
of calcium over a period of years. The Minimum Daily
Requirement for calcium for adults is 800 mg per day,
while many people, especially the aged, get only 450 mg
per, day. It_is estimated that.over.g02percent, of the
American population suffers from calcium deficiency. In
addition, calcium needs increase with age. Women who
have passed menopause may need as much as 1,500 mg
daily.
Other causes of osteoporosis are inability to absorb
sufficient calcium through the intestines, calcium-
phosphorus imbalance, lack of exercise, or lack of certain
hormones.

What to do:

A diet that is adequate in protein, calcium,

magnesium, phosphorus, vitamin C, and vitamin D is the
best treatment and prevention for osteoporosis.
A calcium supplement is necessary to rebuild lost
bone tissue and prevent further loss. Calcium lactate,
calcium gluconate, calcium hydroxyapatite, or chelated
calcium are the best supplemental sources.
229
 Eat foods which are high in calcium: Milk and milk
products, fish, eggs, cereal products, beans, many types
of nuts and seeds, fruit (especially oranges and papaya),
and vegetables (especially green leafy). (Meat contains
calcium but is not a good source to rely upon because it
can actually contribute to a calcium deficiency.)
* One cup lowfat yogurt contains 350-450 milligrams
calcium.
* One cup skim milk contains 300-350 milligrams
calcium.
* One ounce colby cheese contains about 293
milligrams calcium.
* 10 dried figs contain about 270 milligrams calcium.
* One cup rhubarb contains about 120 milligrams
calcium.
* One-half cup almonds contains about 160
milligrams calcium.
* One-third pound salmon contains about 120
milligrams calcium.
* One cup broccoli contains about 140 milligrams
calcium.
* Three and one-half ounces tofu has about 100
milligrams calcium.
* One tablespoon of blackstrap molasses has about
140 milligrams calcium.

Calcium Facts:
* 80 percent of all American women are calcium
deficient.
* Men and women over age 30 require up to 67
percent more calcium than do 16 year olds.
* According to “The Calcium Bible” by Patricia
Hausman, M.S., calcium is not only essential as a
bone-building nutrient, but also shows promise as
one which helps control blood pressure.
* Calcium is important to assist in vitamin absorption
as well as help with nerve, hormone and enzyme
functioning.
* Due to stress, bad eating habits and lack of
exercise, the mineral we are most likely to be low

230
 in is calcium.
* Calcium deficiency can lead to nervousness, fatigue,
muscle cramping, menstrual problems,
periodontal disease, high blood pressure, and
particularly osteoporosis.
* Research findings reveal that the time of day you
take a calcium supplement is vital for maximizing
its absorption, and the most effective time is
nighttime.
* The form of the calcium taken and which co-
nutrients it is taken with are important in
achieving the most beneficial results from a
calcium supplement. Vitamin D (particularly D-3)
is needed for optimal calcium absorption. Foods
rich in vitamin D include milk, salmon, tuna, and
sardines.

Some experts believe that a calcium deficiency is

actually caused by a magnesium deficiency which
requires magnesium supplementation.
Other experts say the answer to bone problems is
silica. People who do not get enough calcium, but have no
bone problems, may be consuming large amounts of
silica. When a baby is born, the ratio of calcium to silica
is very different from the ratio of an older person. This
may be why babies’ bones are so resilient. Silica is
actually a youth factor. With the loss of silica, bones
become older, and more brittle.
This is in accord with one of the conclusions of the
osteoporosis symposium, which demonstrated that
changes in the elasticity of bone result in a greater
propensity to fracture. Bone growth involves the process
of adding calcium for hardness, plus increasing collagen,
the tough connective tissue that binds everything together
and gives bones flexibility. Silica is essential for both
these processes.
An important study conducted at the School of Public
Health at the University of California, Los Angeles,
(UCLA), shows that silica-supplemented bones have a 100
percent increase in collagen over low-silica bones. “If you
do not have enough calcium and silica, your body leaches
251
the calcium from your bones for tissue needs.”

Silica is important in the following ways:

* In the formation and repair of bone, cartilage, skin
and connective tissues of all kinds.
* As a participant in several metabolic processes.
* As an essential nutrient in the initial calcification of
bones in newborns.
* As a corrective dietary supplement in skeletal
abnormalities resulting from silica deficiency.
* In producing effects totally independent of the
presence of vitamin D, but synergistic with
ascorbate.

Silica is present in the body as free soluble monosilic

acid. Connective tissues such as the aorta, trachea,
tendon, bone and skin are usually rich in silica. Silica is
found as an integral part of the collagen and their protein
complexes. It is crucial to the formation of bones and
cartilage matrices, both intracellularly. Apparently, silica
works by not stimulating cell proliferation, but by actual
participation in cell formation. Thus silica plays an
important metabolic role in connective tissue formation,
and also becomes a crucial structural component of such
tissue. During the aging process, connective tissue
changes rapidly. Not surprisingly, silica concentration in
these tissues steadily declines. Nothing is known yet
about possible cause and effect relationships, but it is
possible that cellular silica levels and aging are closely
related.
Another expert tells us that in the body silica
converts into calcium.
As mentioned earlier, proper stomach acidity is
required for calcium to dissolve. If you are not sure you
have adequate stomach acidity, try taking this old folk
remedy with your calcium supplement: One tablespoon
vinegar mixed with one tablespoon honey.
Another suggestion is to take a hydrochloric acid
supplement with calcium if you are not sure you have
adequate stomach acidity.

232
Beneficial supplementation:

Vitamin B-12: 30-900 mcg daily

Vitamin C: 1,000-2,000 mg two to four times daily
Vitamin D: 5,000 IU daily
Vitamin E: 600 IU daily
Calcium: 1-2 grams daily
Magnesium: 500-1,000 mg daily
Copper:
Fluoride:
Phosphorus:
Silica:
Protein:
Herbs: Comfrey and Horsetail.

How to avoid:

Make sure you are getting a sufficient supply of

calcium in your diet.
Avoid eating a diet high in animal protein which
induces a calcium deficiency.
Avoid eating sweets and refined carbohydrates which
stimulate alkaline digestive juices, making calcium
insoluble.
Avoid prolonged stress, alcohol abuse, antibiotics,
steroids, and cigarettes. Tobacco leaches calcium from the
bones.
Make sure you get adequate exercise.

233
234
 PAIN

Pain is an unpleasant sense caused by signals from

some sense nerve endings. Pain is a basic symptom of
inflammation and is an important clue to the cause of
many disorders.
Chronic pain is often associated with depression,
which in turn can make the pain worse.

What to do:

* Cold is the best remedy for the pain of injury.

Applying ice will provide the following benefits:
* Ice numbs the affected area of pain.
* Ice decreases swelling by cutting down the blood
supply.
* Experts recommend leaving the ice on for 10-15
minutes at a time. Ice is preferred over heat for treating
injuries such as sprains, bruises, and torn muscles.

Beneficial supplementation:

Vitamin C:
Calcium:
DLPA (DL-Phenylalanine):
Herbs: Black Cohosh Root, Bugleweed, Catnip,
Chaparral, Comfrey, Cornsilk, Fenugreek, Hops,
Lady’s Slipper, Mullein, Pau D’ Arco, Valerian,
White Willow Bark, Wild Yam (muscle pain). and
Wintergreen.

235
236
 PROSTATE TROUBLE

The prostate is a small donut-shaped organ which

encircles the urethra at its junction with the bladder. The
urethra is the tube that carries urine from the bladder to
the end of the penis. When the prostate is enlarged, it
narrows the urethra, blocking the passing of urine.
Urinary problems and painful and urgent urination are
common prostate disorders. Prostate troubles is one of
the most common afflictions of men. Medical authorities
estimate that over half of the men past age 45 suffer from
prostate trouble. At age 80 or over, as many as 95 percent
of men suffer prostate distress. Occurrence of prostate
cancer is increasing.
Prostatitis is the inflammation of the prostate, a male
sex gland. The usual cause of prostatitis in men in their
20s and 30s is a bacterial infection from another area of
the body which has invaded the prostate. Symptoms of
acute prostatitis are local pain, fever, frequent urination,
inability to empty bladder fully, accompanied by a
burning sensation, and blood or pus in the urine.
Prostatic enlargement (BHP or Benign Prostatic
Hypertrophy) is the most common prostate problem. BHP
is usually found in older males, and is often due to
gradual enlargement over a period of several years. The
prostate which is normally the size of a walnut can swell
to the size of an orange. Symptoms of long-term
prostatitis are frequent and burning urination, and lower
back pain. As prostatitis becomes more advanced,
urination becomes increasingly difficult. Prostate
enlargement is quite common, especially for men past the
age of 60.

What to do:

* Increase intake of foods which contain zinc

(seafood, spinach, mushrooms, whole grains and
sunflower seeds) and take a zinc supplement to relieve
237,
painful symptoms and swelling.
* Add bee pollen to your diet which has provided
substantial relief possibly due to its magnesium, zinc,
unsaturated fatty acid, and sex hormone content.
* Increase fluid intake to meet increased needs
during infection and to stimulate urine flow, thus
preventing retention of urine.
* Take plenty of time to urinate until you are
completely finished when nature calls, but do not strain.
Several weeks of this training can strengthen bladder
control.
* A well-balanced diet rich in fiber, non-citrus,
alkaline-reacting food, vitamins A, the B complex and C,
zinc, and essential fatty acids are important.
* Hot sitz baths and hot compresses can help relieve
discomfort. Chamomile tea may be added to the water to
help relieve pressure on the urethra and allow the bladder
to empty fully.
* Alternate hot and cold sitz baths may be employed
in chronic conditions and as maintenance therapy, once
cure has been established.
* Avoid alcohol, caffeine, nicotine, and spicy foods
which have negative irritating effects on the prostate.
* Avoid foods high in cholesterol, and foods
containing saturated fat, hydrogenated oils or sugar.
High serum levels of cholesterol have been associated
with prostate disease.

Beneficial supplementation:

Vitamin A: 25,000 IU one to two times daily

B Complex: 50 mg three times daily
Vitamin B-6: 50-100 mg two times daily
Vitamin C: 1,000-2,000 mg thee times daily or more
Vitamin E: 400 IU two or three times daily
Calcium: 800-1,000 mg daily
Magnesium: 400-500 mg daily
Selenium: 100-300 mcg daily

238
 Zinc: 50-100 mg daily (at this high dose you may also
need to supplement 3-5 mg copper per day to
maintain proper zinc-copper ratio.
Unsaturated fatty acids:
Protein:
Water:
Pumpkin seeds: up to 1/4 lb. daily
Bee pollen:
Lecithin:
Flax seed oil: 6-10 grams daily
Raw prostate tablets:
Herbs: Cayenne (Capsicum), False Unicorn Root,
Goldenseal, Juniper Berries, Saw Palmetto Berries
(oil extract), Siberian Ginseng, and Uva Ursi.

How to avoid:

Avoid foods high in cholesterol.

Eat a diet high in green and yellow vegetables. A 10-
year study covering 122,261 men aged 40 and over
showed that men with a low intake of green and yellow
vegetables suffered prostate cancer twice as much as
those men who ate plenty of vegetables. Scientists
speculate that green and yellow vegetables are rich in
vitamin A which may be responsible for the lower rate of
prostate cancer.

239
240
 PSORIASIS

Psoriasis, a recurring disease, is characterized by

eruptions on the skin of red circular patches of all sizes
covered with dry silvery scales. The patches enlarge slowly
forming more extensive patches. Psoriasis mainly appears
on the knees and legs, elbows and arms, scalp, ears, and
lower back. The symptoms tend to flare up acutely with
remissions.
It appears that psoriasis may result from faulty
nutrition and faulty utilization of fats. Stress,
constipation, excess meat eating (taurine), possible copper
excess/zinc deficiency, food allergies, liver or kidney
malfunctions, candida overgrowth, previous
immunization, and acid/alkaline imbalance may also play
a role in flareups.
Psoriasis has been considered practically incurable
by orthodox methods.

What to do:

* Exposure to sunlight or ultraviolet light reduces the

scaling and redness.
* Reduce animal protein and animal fat.
* Vitamin E (internal and external) is beneficial for
lesions.
* Keep the skin clean to prevent infection.
* Castor oil packs applied to lower abdomen for 45
minutes to 1 and 1/2 hours nightly.
* Lightly brush off scales with loofah brush. Then
apply liquid comfrey over the lesions. This can help
reduce redness and scaling and in some cases, clearing of
skin in some areas.
"Milk Thistle: (Silymarin) is excellent tor liver
cleansing. Liver malfunction may be largely responsible
for psoriasis. Both organs (the liver and the skin) are
largely responsible for toxin removal of the body.

241
Beneficial supplementation:

Vitamin A: 50,000-100,000 IU daily during the first

week; reduce to 25,000 IU daily for three months.
Repeat.
B Complex: 100 mg twice daily
Vitamin B-6: 100-200 mg daily
Folic Acid: 25-75 mg daily
Vitamin C: 1,000-2,000 two to three times daily
Vitamin D:
Vitamin E: 1,500 IU
Bioflavonoids:
Magnesium:
Sulphur: (ointment)
Zinc: 25-50 mg three times daily (If bowel upset
occurs, reduce dosage.)
Lecithin: three tbsp daily
Essential Fatty Acids: i.e. Flax seed oil
Herbs: Burdock Root, Chickweed, Common Figwart,
Mullein, Slippery Elm (tea), and Yellow American
Saffron (tea).

242
 SCURVY

Scurvy is a condition that is caused by a lack of

vitamin C in the diet. It is characterized by weakness,
anemia, loss of appetite, edema, spongy gums, loose
teeth, hard bumps of the muscles of the legs. There is
increased risk of infection and eventual breakdown of
collagen.
Most animals synthesize their own vitamin C, but
man, apes, and guinea pigs must rely upon dietary
sources.
The Recommended Daily Allowance for vitamin C is
45 milligrams. According to Dr. Linus Pauling, Ph.D., who
is probably the world’s foremost authority on vitamin C,
as well as other authorities, the RDAs provide insight as
to the minimal amount needed daily to prevent deficiency
disease, they are in no way amounts recommended to
maintain optimal levels of health.
According to Pauling, to our surprise many
Americans may be suffering from borderline scurvy. Large
groups of people have increased need for vitamin C,
including smokers, drinkers, the elderly, expecting or
lactating mothers, athletes, and individuals under stress.
For example, each cigarette an individual smokes
destroys 25 mg of vitamin C. Research shows that on the
average, cigarette smokers have a 20 percent lower
dietary intake of vitamin C than non-smokers. Blood
serum levels of vitamin C in smokers is on average 25-40
percent lower than non-smokers. It is estimated that an
additional vitamin C intake of a minimum of 133 mg per
day would be necessary to raise smokers’ serum levels to
the levels in non-smokers.
Taking vitamin supplements protected both smokers
and non-smokers against low serum vitamin C levels.
Among non-smokers, a 3.5 percent of supplement users
and 14.5 percent of non-users had low vitamin C levels.
Among smokers, 9.8 percent of supplement users and
35.7 percent of non-users had low vitamin C levels.
243
What to do:

A deficiency of vitamin C is usually fairly easy to

remedy. Increase your intake of vitamin C.
A number of supplements are available which provide
vitamin C including Ascorbic Acid, Calcium Ascorbate,
Sodium Ascorbate, Acerola Cherries, Bioflavonoids,
Hesperidin, Rutin, Rose Hips, etc.
Ascorbic Acid: Synthetic high potency form of
vitamin C.
Calcium Ascorbate: Synthetic high potency non-
acidic form of vitamin C.
Sodium Ascorbate: Synthetic high potency form of
vitamin C.
Acerola Cherries: Natural low potency source of
vitamin C. Sometimes called Acerola C.
Bioflavonoids, Hesperidin, Rutin, and Rose Hips:
Natural low potency forms of vitamin C which
contain bioflavonoids and other enzymes which
help C assimilate. Rose hips are the richest
natural source of vitamin C.

Foods high in vitamin C include: Citrus fruits,

berries, green and leafy vegetables, tomatoes, cauliflower,
potatoes, and sweet potatoes. Fresh, raw foods will
contain highest amounts of vitamin C. Methods of
preparation destroy varying amounts of vitamin C.
Before fresh vegetables are eaten or cooked, they
should be washed so that chemical sprays and dirt are
removed. Soaking should be avoided because water
soluble nutrients such as vitamin C can leach out.
Vegetable skins should be left on or pared as thinly
as possible to retain nutrients.
Cooking time should be kept to the absolute
minimum to retain all nutrients. Vitamin C is easily
destroyed by cooking. Steaming will retain more nutrient
content in comparison to boiling. At least half of the
nutrients will be retained by steaming that would have
been lost by boiling. Baked vegetables (like baked
potatoes) will also have a higher concentration of

244
nutrients than boiled vegetables. However, vegetables
baked in juices (roasting) will lose more of some vitamins
than if boiled.

Foods high in vitamin C content:

Black currants (1 cup) 202 grams vitamin C

Papaya (1) 187 grams vitamin C
Guava (1) 165 grams vitamin C
Orange juice (1 cup) 124 grams vitamin C
Melon-cantaloupe (1/2) 112 grams vitamin C
Grapefruit juice (1 cup) 94 grams vitamin C
Kohlrabi (1 cup) 87 grams vitamin C
Strawberries (1 cup) 85 grams vitamin C
Broccoli (1 cup) 82 grams vitamin C
Kale (1 cup) 80 grams vitamin C
Kiwi(1) 75 grams vitamin C
Brussels sprouts (1 cup) 74 grams vitamin C
Cauliflower (1 cup) 71 grams vitamin C
Orange (1). 70 grams vitamin C
Peppers-sweet (1/2 cup) 62 grams vitamin C
Rutabaga (1 cup) 60 grams vitamin C
Elderberries (1 cup) 52 grams vitamin C
Asparagus (1 cup) 44 grams vitamin C
Gooseberries (1 cup) 42 grams vitamin C
Grapefruit (1/2) 42 grams vitamin C
Potatoes (1 flesh and skin) 30 grams vitamin C
Sweet potato (1) 30 grams vitamin C

Beneficial supplementation:

Calcium Ascorbate:
Ascorbic Acid:
Acerola Cherries:
Bioflavonoids:
Hesperidin:
Rutin:
Rose Hips:

245
 Did You Know...

You can get food poisoning

from your pet turtle? Pet turtles
can be hazardous to their owners
health because they are often
carriers of salmonella bacteria.

246
 SKIN CANCER

About 90 percent of all cases of skin cancer

(malignant melanoma) are thought to be due to sun
exposure. The incidence of skin cancer in the United
States has risen 1,500 percent over the past 50 years.
About 27,000 Americans will develop melanoma this year
and 6,300 will die from it. The risk of developing
melanoma is about one in 120. Young children and
teenagers are at the greatest risk.
Malignant melanoma is a deadly skin cancer that is
killing 30 percent more Americans today than it did less
than 20 years ago. The reasons are:
* The growing intensity of sunlight because of the
depletion of the earth’s ozone layer.
* Trends in swimwear to expose more skin.
Anyone can develop skin cancer, but having three of
the following risk factors increases your chance of
developing melanoma by three to four times. Having four
or more of these factors carries a 25 fold greater risk.
They are:
* Being a blond or redhead.
* Having blue or green eyes.
* Having abundant freckles on the upper back.
* Having fair skin that burns or freckles lately
* Having a tendency to develop a red, bumpy rash
after exposure to the sun.
* Having a relative who has developed melanoma.
* Having at least three blistering sunburns before
the age of 20.
* Working outdoors for three or more summers as
a teenager.
Individuals with two or more risk factors should be
alert to the first signs of melanoma because when caught
early the cancer is curable. It is almost always fatal after
small black or blue tumors appear on the skin. An early
melanoma lesion can resemble an ordinary mole with
irregular edges, a red scaly patch or a pale waxy nodule.
247
Approximately 80 percent of skin cancers are found in the
head and neck area. Other vulnerable areas include other
highly exposed areas such as the hands and forearms.
Skin cancer is not the only consequence of sun
exposure. Premature aging (wrinkles, dry skin, age spots
and moles, etc.) may not be as dangerous as skin cancer,
but much time, energy and money are often spent in futile
attempts to undue the consequences.
Of all the factors which effect your skin, age,
heredity, eating and drinking habits, smoking, stress,
health, rest and exercise, your degree of sun exposure
and how you protect your skin when you are outdoors is
one of the most significant factors which determines the
youthful look and feel of your skin.
Sunshine is the most harmful influence there is for
your skin. Years of exposure to the sun exaggerates and
accelerates one’s natural aging process. It is the primary
cause of premature aging; causing wrinkling, thinning of
the skin, and the appearance of broken blood vessels and
brownish discolorations known as “age spots.” Sunshine
accelerates the normal loss of moisture, and elasticity of
the skin. Twenty years of sunning can leave you looking
15 to 20 years older than you really are.
You can easily check your own skin to prove this.
There is one area on your body which has probably seen
little sunlight in comparison to the rest of you, your
buttocks or breasts. Look carefully at the skin of your
face, arms, neck and upper chest and compare it to the
skin of your buttocks and breasts. Look for age spots,
wrinkling, “broken” blood vessels, smoothness, a leather-
like look and feel, discoloration and other signs of aging.
You will probably be surprised that your buttocks look
much more youthful than the skin on the other areas of
your body. If the sun was not the cause of the aging on
the exposed skin, then wouldn’t all the skin age evenly,
regardless of its amount of sun-exposure?
Many of you have experienced sunburn, which is not
only extremely painful, is extremely damaging to your
skin. Individual episodes of sunburn, particularly during
childhood and adolescence, have been linked to the
development of skin cancer which is potentially life
248
threatening and can be extremely disfiguring.
A suntan, as well as a sunburn, is damaging to the
skin. The ultra-violet rays of the sun penetrate through
the skin which responds by producing and redistributing
melanin pigment in order to minimize damage to itself. In
other words, the tan is an attempt to protect the skin
from further damage. The darker the tan, the deeper the
damage. Even after the tan fades, the damage remains
and accumulates over the years. This is the reason it
takes years to start seeing the harmful effects.

How to avoid:

Fortunately, there are a large number of sunscreens

available we can take advantage of. Today sunscreens are
available in a wide range of sun protection factors which
you can and should use according to your degree of
sensitivity.
Fair skinned individuals should choose a higher sun
protection factor because they have less melanin pigment
which provides natural protection. Without natural
protection, fair skinned individuals are the most sensitive
to the damaging ultra-violet rays of the sun and therefore
require the most protection. Fair skinned individuals are
also more susceptible to wrinkles.
Darker skinned individuals have higher amounts of
naturally occurring melanin pigment and do not seem to
be as sensitive. None-the-less, it is still very important
that they use sunscreen if they want to keep their skin
beautiful, prevent premature wrinkles and age spots.
The American Cancer Society, the Skin Cancer
Foundation, and the American Academy of
Dermatology recommend these precautions:
* Avoid sun exposure between 10 a.m. and 3 p.m.
when ultra-violet rays are most intense.
* Wear a hat, tightly woven protective clothing, and
sunglasses (make sure they protect from UV rays) when
exposed to the sun. NOTE: Sunglasses with lens which do
not provide protection from UV rays are very dangerous.
Regular tinted lens provide an illusion to your eyes that it

249
is darker than it is and your pupils will dilate (like in a
dark room) making your eyes extremely sensitive to
damage.
* Before sun exposure, apply a sun screen with a Sun
Protection Factor of 15 or more. NOTE: Remember to
reapply your sun screen if you are in extremely hot
weather or are involved in activity causing you to perspire.
If you are in or around water, the sun’s rays are actually
more intense because they are reflected, therefore
adequate protection is extremely important. You are not
protected if you are underwater either, you need to wear a
water-proof sun screen and reapply it often.
Cloudy weather conditions can give one a false sense
of security when you are outdoors. Most people think that
a partly cloudy or foggy day means a day without
sunburn. This is not true because as much as 80 percent
of the ultra-violet rays of the sun can be transmitted
through clouds and fog and can still cause a sunburn.
Wind may also increase one’s chances of overexposure to
the sun because it may seem cooler allowing you to
remain comfortably in the sun for longer periods.
It is also important to use sun screen on your lips.
Too much sun can cause cracking, peeling and blistering
of the lips. Individuals who are sensitive to fever blisters
on their lips also need to take special protective care of
the rest of their body.

250
 SKIN PROBLEMS

The skin is an organ and has functions just like the

liver or stomach. The skin protects, secretes, and absorbs.
It is a major part of the excretory system responsible for
waste removal. In fact, the skin is actually the largest
organ in the body.
The skin is made up of two major parts: the outer
surface called the epidermis, and the inner layer called
the dermis.
The epidermis is the layer which you see and touch.
The function of this layer is to protect the layers of skin
underneath. The outermost layer (stratum corneum) of
skin cells are actually dead. These cells are continuously
shed and then replaced.
The epidermal layers below the stratum corneum are
the stratum lucidum, the stratum granulosum, and
stratum germinativum. The single layer of cells in the
stratum germinativum (called the stratum basale) is
capable of continual cell reproduction. As these cells
multiply, they are pushed up toward the surface and
eventually are shed from the top layer of the epidermis,
the stratum corneum.
The inner layer of skin is called the dermis. This layer
serves as the foundation for the outer surface. It is made
up of living cells, consisting largely of connective tissue. It
also contains numerous blood vessels, nerves, glands,
and hair follicles are also embedded in the dermis. The
function of the inner layer is to provide water and
nutrients to the entire skin.
Connective tissue is a thick net of insoluble protein
fibers. The network of these protein fibers, a supporting
structure, is largely made from two main types of
proteins: Collagen and elastin. Within connective tissue,
collagen gives structure, and elastin gives flexibility to the
tissue.
In addition to the inner layer of skin, we also have
connective tissue in the nails, hair, tendons, ligaments,
Zo)
cartilage and in the matrix of the bone. The bone matrix is
made almost entirely of collagen, 96 percent. There is also
connective tissue in the arteries, and especially the
arteries coming from the heart, such as the aorta.

Common problems include:

Boils (or furuncles) are infected nodules on the skin
with a central core of pus surrounded by inflamed and
swollen tissue. A boil forms when the skin tissue is
weakened by chafing, lowered resistance due to disease,
or inadequate nutrition. Boil symptoms include itching,
mild pain, and localized swelling. Proper hygiene is
essential for treatment. Infected areas should be washed
several times a day and swabbed with antiseptic.
Vitamins A and C, and zinc are important for healing and
prevention.
Dry skin can result from a deficiency of vitamins A,
C, or B Complex. Because the oils of the skin are largely
unsaturated, the unsaturated fatty acids are needed for
moist skin. Dry skin is more common as we increase in
age because Na-PCA, the skin’s natural moisturizer,
decreases with age. Vitamins A, B complex and Vitamin
C, Unsaturated fatty acids (Cod Liver Oil, Flax Seed Oil,
Evening Primrose Oil, etc.), and Na-PCA (cream or spray)
can help relieve dry skin. (see section on Dry Skin)
Fungus infestations include athlete’s foot, ringworm,
infestations on or around the genitals and anus or around
the mouth (causing thrush), or inflammations on the
fingers or under the fingernails. The most common causes
of these infestations is the destruction of beneficial
bacteria by antibiotics, drugs, or radiation, resulting in
undesirable fungi. Vitamins A, B Complex and C, raw
fruits, vegetables, whole grains, yogurt and especially
acidophilus are important for recovery.
Itching skin often rises from an iron deficiency,
especially if there is no other diseases present. Numbness
and tingling sometimes accompany the itching signaling
slight nerve dysfunction. Itching may also accompany
rashes and hives which may be caused from allergies or
chemical sensitivities and stress. (See section on
Itching)
Zoe
 Lip problems including sore lips, whistle marks, and
cracks at the corners of the mouth, usually indicate a
vitamin B complex deficiency (especially B-2, B-6, folic
acid and pantothenic acid). Unsaturated fatty acids also
may be lacking. Supplements of these nutrients often
readily clears up the problem. Remember to wear
sunscreen on your lips when outdoors.
Oily skin (and hair) has been produced in persons
only slightly deficient in vitamin B-2. Doses of 15
milligrams daily have cleared up the condition. The entire
B Complex may be helpful.
Prickly heat is a rash consisting of tiny pimples that
itch, sometimes quite severely. The rash is usually caused
by inadequate function of the sweat glands of the body.
This is often due to stress and fatigue. Vitamin C (1-5
grams daily) is often very beneficial combined with good
nutrition and adequate rest. Cornstarch may also help
when sprinkled on areas susceptible to breakouts
(inbetween thighs, behind knees and inside elbow, etc.)
Rashes are commonly associated with allergies,
chemical sensitivities, and heavy metal toxicity. Stress
can make rashes (as well as other skin conditions) worse.
The skin is the largest organ of elimination and can throw
off toxins and poisons. Inner cleansing and skin brushing
opens pores and eliminates dead wastes. Alfalfa and other
blood purifiers, and vitamin C (3-6 grams daily) have been
very beneficial for many people.
Scars and stretch marks may be prevented and
removed by vitamin E (400-800 IU) taken internally and
applied externally daily.
Sunburn can be relieved by applying aloe vera gel. In
addition take B Complex vitamins, PABA, vitamins C and
E, calcium and zinc. (See section on Skin Cancer )
Warts are commonly of viral origin and occur when
the body’s immune system is low. 25,000-50,000 IU of
vitamin A have caused warts to disappear. Vitamin E
(400-800 IU) taken orally and applied topically is also
beneficial.
Wrinkles and the loss of elasticity result from a
damaged mechanism called cross-linking, in which
proteins are bonded together, preventing them from
253
functioning properly. Sunlight, alcohol and tobacco are
major offenders. Cross-linking can be slowed down or
prevented by avoiding these and by taking antioxidants
such as vitamins A, B-1, C, E, and zinc and selenium.

Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin B-1:
Vitamin B-2:
Vitamin B-6:
Niacin:
Vitamin C:
Vitamin D:
Vitamin E:
Selenium:
Silica:
Zinc:
Cysteine: Take in one to three ratio with Vitamin C
(i.e., 1,000 mg Cysteine: 3,000 mg Vitamin C).
Cod Liver Oil:
Flax Seed Oil:
Herbs: Alfalfa, Aloe Vera, Burdock, Comfrey,
Dandelion, Goldenseal, Horsetail, Oatstraw,
Queen of the Meadow, Yarrow, Yellow Dock.

How to avoid:

There are many different nutrients involved in the

general maintenance and health of connective tissue. One
of the most important of these nutrients may be silica.
Silica is clearly one of the most effective components in
connective tissue. Because silica is so abundantly found
in nature, we seem to tend to forget that we may become
deficient in it. But due to the great amount of processing
of our foods, much of it is lost.
Silica plays an important role in the degree of
elasticity of the elastin tissue. Silica has been shown to
thicken and preserve elasticity. Silica also has a role in

254
“cementing” the skin together and also in “holding”
calcium in the bone. It has been shown that in conditions
such as osteoporosis, silica is actually lost from the bone
before calcium is. The reverse is also true that bone can
be re-mineralized by the addition of silica.
Vitamin C is also important for the integrity of
connective tissue because it is needed for collagen
formation. Vitamin C acts as a glue that holds tissue
together. In addition, vitamin C has the ability to double
the healing rate of cuts and wounds and is a powerful
antioxidant that helps prevent cross-linking of the skin
that contributes to premature wrinkling.
Other important nutrients include manganese,
magnesium, iron, vitamins B-5 and B-6. Also important
are two amino acids which are known to be good sulfur-
donators which seems to be important for the formation of
chondroitin sulphate. This is a principal component for
the intracellular substance of connective tissue. These
amino acids are L-taurine and L-cysteine.
Supplements are a very important part of health and
skin care today. For a number of reasons, our foods do
not contain the nutrient levels that they did years ago.
Stress, smoking, alcoholic beverages, sunshine, pollution,
soil depletion, and the aging factor itself, increase our
need for certain vitamins, minerals, antioxidants and
other nutrients.
Supplements such as vitamins, minerals, amino
acids, antioxidants, etc. can greatly enhance one’s health
and therefore one’s skin.

29595
256
 SMOKING

Smoking is the addictive habit of smoking cigarettes

for physical and psychological causes. Smokers commonly
experience pallor, premature aging, discolored teeth and
skin, bad breath, coated tongue, frequent colds,
bronchitis, emphysema, and lung cancer.
Peer pressure has created most smokers, along with
the industry’s advertising. Nicotine is a highly addictive
drug and has real physical dependence. In addition,
smoking is easily associated with positive actions which
makes quitting a very difficult task.
Smoking is a causative factor in many diseases,
reducing not only the length of life, but also the quality.
Smokers have more colds, sinusitis, bronchitis,
emphysema, heart attacks, strokes and other upper
respiratory and circulatory problems than non-smokers.
Smoking aggravates diabetes, ulcers, high blood pressure,
Burger’s disease, and glaucoma, and may cause
osteoporosis, smaller babies, miscarriages, stillbirths, and
lung cancer.

What to do:

* Vitamin C (5-15 grams daily) supplementation is of

critical importance for smokers. Each cigarette destroys
25 mg of vitamin C in the body. At one pack a day, this
far exceeds the normal intake of this vitamin. Prolonged
deficiency of vitamin C may be a factor in the increase in
cancer in heavy smokers. Vitamin C also helps detoxify
nicotine.
* Vitamin E supplementation is also important for
smokers. The carbon monoxide in the smoke destroys the
oxygen-carrying ability of the hemoglobin in the blood.
* Quit smoking or cut down the amount that you
smoke. The moment you quit smoking your body starts to
recover.

257
Suggestions for cutting down on cigarette smoking:
* Smoke only half of each cigarette.
* Each day, postpone lighting your first cigarette one
hour.
* Decide that you will smoke only during odd or even
hours of the day.
* Decide beforehand how many cigarettes you will
smoke during the day. For each additional smoke, donate
a dollar to your favorite charity.
* Do not buy cigarettes by the carton. Wait until one
pack is empty before buying another.
* Stop carrying cigarettes with you at home and work.
Make them difficult to get to.
* Make yourself aware of each cigarette by using the
opposite hand or putting cigarettes in an unfamiliar
location.
* Do not smoke “automatically.” Smoke only those
you really want.
* Reward yourself in some other way than smoking.
* Reach for a glass of juice, piece of fruit or raw
vegetable instead of a cigarette.
* Change your eating habits to aid in cutting down.
For example, drink milk, which is frequently considered
incompatible with smoking.
* Do not empty your ashtrays. This will not only
remind you of how many cigarettes you have had, but
also the smell of stale butts will be unpleasant.

Beneficial supplementation:

Beta Carotene: 25,000 IU one to three times daily

B Complex: (extra B-1)
Niacin: 100-1,000 mg two times daily
Vitamin C: 5-15 grams daily
Vitamin E:
Selenium:
Zinc:
Herbs: Hops, Skullcap, Valerian, Catnip, Slippery
Elm.

258
How to avoid:

Instead of smoking after meals, get up from the table

and brush your teeth or go for a walk.
If you always smoke while driving, take public
transportation.
You may need to temporarily avoid situations you
strongly associate with the pleasurable aspects of
smoking such as watching your favorite TV show, sitting
in your favorite chair, having a cocktail before dinner.
Develop a clean non-smoking environment around
yourself-at home and at work.
Until you are confident of your ability to stay off
cigarettes, limit your socializing to healthful, outdoor
activities or situations where smoking is prohibited.
If you must be in a situation where you will be
tempted to smoke (such as a cocktail or dinner party), try
to associate with the non-smokers there.
Keep oral substitutes handy like carrots, celery,
sunflower seeds, apples, raisins, sugarless gum, etc.
Take ten deep breaths and hold the last one while
lighting a match. Exhale slowly and blow out the match.
Pretend it is a cigarette and crush it out in an ashtray.
When you get the urge, if possible, take a shower or
bath.
Learn to relax. Concentrate on a peaceful image,
practice meditation or yoga.

299
 Did You Know...

Chocolate is harmful to your

pets?
Chocolate contains theobromine,
a caffeine-related stimulant, that can
lead to urinary incontinence, seizures
and death in dogs and cats.

260
 SNORING

Snoring is a noise made while sleeping due to

vibration against the soft pallet located in the back of the
mouth. Snoring usually only occurs when individuals are
sleeping on their back.
Most people who snore are at least 20 percent over
there ideal weight. The use of depressants including
alcohol, antihistamines, sleeping pills and tranquilizers
can induce snoring in many individuals. Also, physical
conditions such as excess cartilage in the back of the
mouth can cause one to snore.

What to do:

* Turn onto your side rather than your back. Prop

pillows on either side of your body to prevent rolling over
onto your back.
* Devise a means to avoid sleeping on your back. For
example, a “snore ball” can be made by cutting a small
solid rubber ball in half. Using two pieces of velcro, attach
the flat side of the ball onto your pajamas. This should
prevent you from sleeping on your back.
* Lose weight. Three out of four people who snore are
overweight.

How to avoid:

Avoid alcoholic beverages within two hours of going to

bed.
Avoid tranquilizers, sleeping pills, and antihistamines
before bedtime.
Wear a cervical collar. It keeps the chin up and the
windpipe open.

261
 Tilt the head of the bed upwards. You may place six
to eight inch wooden blocks under the front legs of the
bed. Elevating the head will keep the airways open.
NOTE: Using extra pillows is ineffective because the
airways become kinked.
Maintain ideal weight.

262
 STRESS

Stress is any kind of physical or emotional strain on

the body or mind. Stress is with us all the time. It is an
unavoidable part of our lives. Stress is unique and
personal to each of us. What may be stressful to one
person may actually be relaxing to another.
Physical stress occurs when an external or natural
change or force acts upon the body. Extreme heat or cold,
overwork, injuries, malnutrition, illness, and exposure to
drugs or poisons, are examples of physical stress.
Emotional stress may be a result of fear, hate, love,
anger, tension, grief, frustration, and/or anxiety. Too
much emotional stress can cause the immune system to
wear down and physical illness such as high blood
pressure, ulcers, asthma, migraine headaches, strokes,
cancer and heart disease can occur.
Emotional and physical stresses also may be
combined in special body conditions such as pregnancy,
adolescence and aging. During these times, body
metabolism is increased or lowered, changing the body’s
physical functions, which, in turn, affect a person’s
mental and emotional outlook on life.
A certain amount of stress may be useful as a
motivational factor, but too much of the wrong kind of
stress can be detrimental. Recognizing early signs of
stress and then doing something about it can make an
important difference in the quality of life.
Physiologically, stress causes an increase in the
production of adrenal hormones which increases the
metabolism of proteins, fats, and carbohydrates,
producing instant energy for the body to use. As a result,
there is also an increased excretion of protein, potassium,
and phosphorus and a decreased storage of calcium.
Many of the disorders related to stress are not a direct
result of stress but a result of nutrient deficiencies caused
by increased metabolic rate during stress. Vitamin C is
utilized by the adrenal glands during stress and any
263
stress which is sufficiently severe or prolonged will cause
a depletion of vitamin C in the tissues.

What to do:

* Physical exercise is one of the most effective means

of relieving emotional stress.
* Relax. Get away from the situation and take several
deep breaths. Find activities that give you pleasure and
are good for your physical and mental well-being, such as
golf, walking, fishing, biking, music, reading, playing with
a pet or children, etc.
* Mentally think of something that produces an inner
smile or glow. Thinking of an adored person, an amusing
situation, your pet or some other “melt moment” induces
calmness, reduces heart rate, relaxes muscle tension and
gives a sense of well-being.
* Do not keep things bottled up inside. If something
is bothering you, let it out. Talking to someone can help
relieve stress and make you feel better. Keeping a journal
and writing letters can also help you get things off your
chest and relieve stress.
* Crying can be a healthy way to bring relief to
anxiety, and it might even prevent a headache or other
physical consequence.
* Avoid drugs. Drugs are habit forming and create
more stress than they take away.
* Chocolate may not be all bad! Chocolate contains
high amounts of pyrazines which stimulate the pleasure
center in the brain. This interrupts stress signals and
helps cheer you up. The sugar in chocolate also raises the
level of brain serotonin, a natural chemical that soothes
frazzled nerves. NOTE: Sugar does have a great number
of detriments and should almost always be avoided,
especially by sugar sensitive individuals, such as
hypoglycemics. Chocolate treats also often contain
saturated fats and/or hydrogenated oils which should be
consumed in limited quantities.
264
 * Replacement of lost nutrients such as B Complex
(especially B-1, B-6, B-12, and pantothenic acid), vitamin
C, magnesium, potassium, phosphorus, zinc, etc., is of
critical importance to maintain health. When you do not
provide the body with adequate and complete nutrition it
is more difficult for the body to recover from the physical
effects of stress.
* B Complex vitamins help maintain the health of the
nervous system. Even a slight deficiency can cause
irritability and depression.
* Vitamin B-1: Several dietary factors interfere with
he ability of the body to utilize vitamin B-1 (thiamine). Tea
(tannic acid), sugar, and alcohol consumption raise
thiamine requirements in the body.
* Vitamin B-5 (Pantothenic acid) improves the ability
of even well-nourished people to withstand stress.
* Inositol converts into tryptophan and then into
serotonin in the brain which is crucial for sleep. Stress
related insomnia may be associated with a deficiency in
this B vitamin.
* Vitamin C: Physical and emotional stress can
increase the need for vitamin C by 50 times. In addition,
smoking (which often increases during stressful times)
depletes the tissues of vitamin C.
* Magnesium is also drained from the body by stress.
Studies indicate that a magnesium deficiency weakens
the body’s ability to cope with stress and makes one more
sensitive to stimuli such as noise and bright lights, etc.
* GABA acts as an inhibitory neurotransmitter that
prevents too many messages from being relayed across
the brain.

265
Beneficial supplementation:

Vitamin A: 25,000-50,000 IU daily

B Complex: (extra B-1,B-5, B-6, and B-12) 50 mg two
to three times daily
Inositol:
Vitamin C: To saturation level
Vitamin E: 400-800 IU daily
Calcium: 800-1,000 mg daily
Chromium:
Copper:
Iron:
Magnesium: 600-1,000 mg daily
Potassium: 250 mg daily
Phosphorus: 150 mg daily
Selenium:
Zinc: 25-50 mg one to two times daily
Methionine:
Essential Fatty Acids: (Flaxseed Oil, Evening Primrose
Oil, GLA and EPA)
Raw Adrenal: one tablet three times daily
GABA:
Herbs: Alfalfa, Chamomile, Ginseng, Gotu Kola, Hops, Kelp,
Lady’s Slipper, Passion Flower, and Valerian.

How to avoid:

Make time for fun. Schedule time for recreation into

your busy agenda. This gives you something to look
forward to and a break from your daily routine is excellent
for relaxation.
Make sure you get adequate rest and eat well. If you
are irritable and tense from lack of sleep or not eating
correctly, you are less able to deal with stress.
Avoid coffee and other stimulants.
Do not overburden yourself with work or situations. If
you need help ask for it. If you simply do not have the time, say
no when asked to take on additional responsibility.
Talk to someone about your worries and concerns
before they get out of hand.
266
 THYROID DISORDERS

The thyroid, located in the base of the neck, plays a

key role in controlling the body’s metabolic rate and
glucose level. It is controlled by secretions from the
pituitary and hypothalamus.
Basic thyroid disorders include hypothyroidism,
hyperthyroidism and goiter.
Hypothyroidism: This is an endocrine mis-function
involving an underactive thyroid due to atrophy. Possible
causes include; iodine deficiency, deficiency of vitamins A,
E, or zinc, enzyme deficiency, diet pills, or pituitary
disorders.
Juvenile hypothyroidism is due to a deficiency of
thyroid hormone during fetal or early development.
Causes are inborn errors of iodine metabolism, abnormal
development of the thyroid, interference of thyroid
hormone production and dietary deficiency.
Symptoms include fatigue, headaches, chronic or
recurrent infection, dry skin, eczema, psoriasis, acne,
menstrual disorders, painful menstruation, depression,
cold sensitivity, psychological problems. In addition, a
high percentage of hypothyroid patients suffer from iron-
deficiency anemia.
Hypothyroidism is often overlooked because of its
wide variety of symptoms. Hypothyroidism is often
confused with hypoglycemia because of the thyroid’s
association with blood sugar.
Hyperthyroidism: (Also called Graves’ Disease) This
involves excessive production of thyroid hormone with
growth or atrophy of thyroid gland, increased metabolic
rate, and possible bulging of eyes. Causes include
deficiencies of vitamin A, E, or B-6, liver damage causing
insufficient enzyme production, or diet pills.
Symptoms include insomnia, nervousness, weakness,
perspiration, over-activity, sensitivity to heat, weight loss,
and tremors. The heart, if the thyroid is overactive and
enlarged, may suffer systolic hypertension and possible
267
heart failure. The thyroid is usually enlarged or nodular.
Goiter: This is an enlargement of the thyroid gland
due to iodine deficiency of natural goitrogen in foods such
as cabbage or kale that block synthesis of thyroid
hormone and therefore stimulate thyroid stimulating
hormone (TSH) production.

* To determine the state of your thyroid a useful

home test is the basal body temperature test as first
suggested by Dr. Broda Barnes, M.D., Ph.D., one of the
world’s foremost authority on the thyroid gland. To do
this, before rising in the morning, take your temperature
by placing a thermometer under your armpit and leaving
it there for ten minute. Do this for two or three days to get
an average reading. Average ranges are 97.8 to 98.2
degrees F. Temperatures below this range suggest
hypothyroidism, and those above this range suggest
hyperthyroidism. Women should take their temperature
on days 2 and 3 of the menstrual flow to get an accurate
measurement.

What to do:

* The most common and effective treatment for

thyroid disorders is supplementation of raw desiccated
thyroid.
* Eat foods high in iodine, vitamins A, B Complex, C,
and E, preferably raw.
Foods of usefulness include:

Brewer's yeast
Egg yolks
Garlic
Kelp, dulse
Mushrooms
Radishes
Seafood
Seaweed
Watercress
Wheat germ

268
 * Vitamin A is commonly deficient because
Hypothyroid individuals do not convert beta-carotene to
vitamin A efficiently.
* Vitamin E increases iodine uptake by the thyroid
and heals scars in the gland.
* Individuals who also have iron-deficiency anemia
should eat a diet high in iron-rich foods and/or
supplement iron.
Iron-rich foods include:

Liver
Fish
Fowl
Fruit
Green vegetables
Raisins
Brown rice

Beneficial supplementation:

VitaminA: 10,000 IU one to three times daily (not

beta carotene)
B Complex: 25-50 mg one to three times daily
Vitamin B-1: (for hyperthyroid individuals)
Vitamin B-2:
Vitamin B-3:
Vitamin B-6: (especially for hyperthyroid individuals)
50-100 mg one to two times daily
Vitamin C: 1,000+ mg three times daily
Vitamin E: 400-1,200 IU daily
Zinc: 25 mg two to three times daily
Copper: 1-3 mg daily
Essential Fatty Acids:
Kelp:
Tyrosine: (for hypothyroid)
Raw adrenal:
Raw thyroid:
Homeopathic thyroid dilutions:

269
How to avoid:

Avoid excessive or prolonged intake of diet pills or

“speed.”
Maintain a diet sufficient in the B Complex vitamins,
vitamins C, A, E, iron, zinc, etc.

270
 TONSILLITIS AND SORE
THROAT

Tonsillitis is an inflammation of the tonsils, which are

glands of the lymph tissue located on either side of the
entrance to the throat. The tonsils and other lymphoid
tissue are designed by nature to act as filtering agents for
viruses, bacteria, and toxins. Not only do they protect us
from external agents, they also act as sensitive
barometers of our inner health. When the blood or lymph
becomes overburdened with toxic waste or bacteria, these
organs become inflamed and infected.
Tonsillitis may be caused by virus infections when
the body’s resistance is lowered or by an improper diet
that is high in carbohydrates and low in protein and other
nutrients. Constipation and allergies, particularly milk
intolerance, are also commonly associated with tonsillitis.
Symptoms include pain, redness, and swelling in the
back of the mouth, difficulty in swallowing, hoarseness
and coughing. Headache, earache, fever and chills,
nausea and vomiting, nasal obstruction and discharge,
and enlarged lymph nodes throughout the body are
additional possible symptoms.

What to do:

* Eat a diet high in fruits (except bananas) and

vegetables.
* Avoid mucus forming foods (milk and dairy
products).
* Drink lots of hot clear beverages-five to six cups a
day. Red Raspberry, Sage, and Slippery Elm teas are all
good for sore throat and tonsillitis.
* Drink lots of pineapple and citrus juices.
* Take vitamin C every hour until saturation level is
reached. Then reduce dosage and take approximately
every three hours.
208
 * Change your toothbrush.
* Do not smoke and avoid smokers.
* The following gargles may be beneficial:
Vitamin C and Zinc :
Gargle with mouthwashes containing vitamin C
and/or zinc three to four times a day.
Lemon and salt:
Add one teaspoon salt and eight ounces lemon to
hot water. Gargle for five minutes at least three
times a day.
Goldenseal, Myrrh, and glycothymoline.:
Mix one ounce of the two herbs (as alcohol
tincture) with 16 ounces of glycothymoline.
Gargle four to six times daily.

Beneficial supplementation:

Vitamin A: (if acute)

Adults: 25,000 IU daily
Children: 10,000 IU three time daily
B Complex: 25-50 mg three times daily
Vitamin C: (if acute) 500-1,000 mg (chewable
preferred) every hour until saturation level is
reached.
For sore throat: 500-1,000 mg six times a day.
Vitamin D:
Vitamin E:
Zinc: 15-30 mg three times daily (lozenges preferred)
Protein:
Garlic: Two capsules three times a day.
Onion Syrup: One tsp three to six times daily.
Herbs: Echinacea, Bayberry Root, Ginger Root,
Goldenseal (gargle), Marigold Flowers (tincture as
throat swab), Pleurisy Root, and St. John’s Wort.

How to avoid:

Change your toothbrush often.

Take vitamin C (3-5 grams, more if you smoke) every
day.

PASes
 TOOTH DECAY

Tooth decay (cavities) is the primary dental problem

in the United States. Most cavities are caused by
persistent eating of refined sugars and starches, which
mix with saliva to form an acid which erodes tooth
enamel, and improper brushing.
Cavities, recognised as a small whole or darkening of
the tooth enamel, in the early stages will usually involve
no pain because there are no nerve endings close to the
tooth surface.
Cavities in their later stages are enlarged and may be
extremely painful.

What to do:

* Maintain proper dental hygiene; Brush, floss and

rinse with mouthwash containing 3 percent hydrogen
peroxide solution after each meal.
* Avoid refined sugars, starches and especially sticky
sweets.
* See your dentist regularly for checkups and
preventative care.

Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin C:
Bioflavonoids:
Vitamin D:
Vitamin E:
Calcium:
Magnesium:
Potassium:

273
 Silica:
Zinc:
Lysine:
Herbs: Horsetail, and Peppermint Oil (toothaches).

How to avoid:

One can control cavities by avoiding refined

carbohydrate foods, eating a nutritionally balanced diet
and properly cleansing the mouth, including brushing the
teeth and gums and cleansing between the teeth with
dental floss following meals and snacks.
Avoid simple carbohydrates, especially sticky sweets.
Avoid eating snacks between meals (especially raisins
which stick to your teeth) unless you plan to brush
immediately afterwards.
Certain kinds of cheese may help prevent tooth decay
because they prevent acid from forming on teeth and
promoting decay. The best cheeses are Swiss, cheddar,
and monterrey jack.
Change your toothbrush about every month because
bristles become worn and lose their effectiveness. In
addition, toothbrushes are a perfect environment for
heavy bacterial growth.
Professional cleaning and checkups. are
recommended once or twice a year.
Infants and children may benefit from fluorinated
water and toothpaste, but numerous individuals oppose
the use of fluoride because in high levels it is toxic.
Studies claim fluoridated water is responsible for a 10-50
percent reduction in dental caries. Fluoride has no value
for adult teeth. Fluoride is also associated with mottled
(blotchy-discolored teeth) in children and adults.

274
Fluoride is especially detrimental for individuals who
are:
Calcium deficient: Fluoride makes calcium reserves
insoluble
Vitamin C deficient: Vitamin C is essential for
calcium absorption.
Elderly:
Impaired in their renal functioning:
Diabetic: Prone to kidney disease
Arthritic:
Disturbed calcium metabolism:
Hyper or Hypothyroid: Fluoride is an iodine
antagonist
Fluoride sensitive:
Pregnant:
Taking birth control pills:
Infants: Prone to abnormal bone development,
depressed thyroid function, heart damage, and
mottled teeth.

2795
 Did You Know...

Breast-fed babies are sus-

ceptible to a vitamin D
deficiency?
Breast milk often contains
inadequate quantities of vitamin D
while regular milk and formula are
fortified.

276
 URINARY TRACT
INFECTIONS

Urinary tract infections are inflammations of the

bladder and/or urethra. About one-third of all women age
20 to 40 are likely to suffer from recurring urinary tract
infections. Women get urinary infections 10 times more
often than men.
Symptoms include:
Frequency and burning on urination.
Pain and tenderness over bladder area.
Intense desire to pass urine even after bladder has
been emptied.
Possibly strong odored cloudy urine.

What to do:

Drink plenty of water 8 to 12 glasses a day. This

encourages frequent urination which empties the bladder
and flushes out bacteria. Dilating urine also eases urinary
symptoms.
Make sure genital area is clean at all times. Proper
hygiene is of critical importance.
Wear cotton underwear because they are more
absorbent than nylon or synthetic underwear.
Drink cranberry juice: Drink at least three 6 ounce
glasses per day. Cranberry juice has a high concentration
of vitamin C. One cup of cranberry juice has over 100 mg.
Vitamin C and can help kill E. coli, the most common
cause of urinary tract infections. Cranberry juice also
contains hippuric acid which tends to inhibit the growth
of bacteria.

THETA
Beneficial supplementation:

Vitamin A: 10,000-25,000 IU two or more times daily

for short periods.
Vitamin C: 2,000 mg three to six times daily, or to
saturation.
Folic Acid: 40-80 mg daily
Pantothenic Acid: 100 mg twice daily
Niacin: 100 mg twice daily
Vitamin E: 400 IU one to two times daily
Acidophilus:
Cranberry juice: 3 or more 6 ounce glasses daily
Herbs: Barberry (uva ursi) tincture, Buchu, Couch
Grass tincture, Echinacea, Garlic, Goldenseal tea,
Juniper Berries, Parsley Root and Seed tea or
tincture.

How to avoid:

Drink 8-12 glasses of water a day.

Use tampons instead of sanitary napkins. Bacteria
can more easily build up on napkins.
Take showers instead of baths. Bacteria can easily
travel up the urinary tract while you are sitting in
the tub.
Do not use bubble bath, it can be irritating.
Avoid wearing tight jeans or slacks.
Wear cotton underwear.
Maintain proper hygiene, especially genital area.

278
 VARICOSE VEINS

Varicose veins are veins that have become abnormally

enlarged, twisted and swollen. They may occur any where,
but are most commonly found in the legs.
Factors which may contribute to development of
varicose veins are obesity, heredity, tight clothing,
sedentary lifestyle, crossing the legs, pregnancy and
nutritional deficiencies (vitamins E and C).
Symptoms include muscle cramps, fatigue of leg
muscles, ankle swelling, eczema, and ulcers.

What to do:

* Elevating the legs while resting can help

* Regular use of a slant board can help.
* Application of topical white oak bark (i.e. oak bark
poultice or salve) has proven to be helpful against varicose
veins. It helps to strengthen the veins.
* Kelp also helps strengthen the veins.
* Adequate amounts of the B vitamins and vitamin C
are necessary for the maintenance of strong blood vessels.
* Vitamin E, which can dilate blood vessels and
improve circulation, can help prevent varicose veins.
* Avoid refined carbohydrates.
* Avoid wearing high heeled shoes which add
additional stress.

Beneficial supplementation:

B Complex:
Vitamin C: 1,000+ mg three to four times daily
Bioflavonoids (rutin):
Vitamin E: 600-1,000 IU
Calcium:
Magnesium:
Manganese:

279
 Selenium:
Silica:
Zinc:
Protein:
Unsaturated fatty acids:
Lecithin:
Black strap molasses:
Liquid chlorophyll:
Herbs: Butcher’s Broom, Capsicum, Goldenseal,
Horsetail, Kelp, Oatstraw, Parsley, White Oak
Bark, Witch Hazel.

How to avoid:

Maintain adequate amounts of the B vitamins,

vitamins C and E.

280
 WARTS

Warts are viral infections. The most common types

are common, venereal and plantar warts. The symptoms
are raised, irregular (common, venereal), or flat (plantar)
growths on the skin. They may be symptomless or cause
pain and discomfort.
Causes are a lowered resistance to the viral infection,
and vitamin A deficiency due to improper diet.
Deficiencies of vitamin A and zinc have also been
associated with increased incidence of viral infections.

What to do:

* Apply vitamin E (28,000 IU) one or two times daily

to help them go away. In addition, take 400-800 IU
vitamin E orally.
* Make: a paste with apple cider vinegar and
Capsicum, put on wart and cover with bandage.
* Apply Tea Tree-Gil.
* Make a paste with castor oil and baking soda and
apply to wart each night. Cover with a bandage. Do not
pick at the wart during the day, but allow three to six
weeks for it to slough off.

Beneficial supplementation:

Vitamin A: (emulsified) 50,000 IU daily for six weeks

B Complex: 25-50 mg two to three times daily
Vitamin C: 3,000 mg to 8,000 daily
Bioflavonoids:
Vitamin E:
Internally: 400-800 IU daily
Externally: 28,000 IU twice daily
Zinc: 50-100 mg daily
Herbs: Aloe Vera, Black Walnut (externally), Garlic,
Goldenseal, and Tea Tree Oil (externally).

281
282
 WORMS
(Intestinal Parasites)

There are several types of parasites which can live in

the human intestine, most commonly are pinworms,
tapeworms, hookworms, roundworms and various
protozoa. Parasites live upon or in another living organism
at whose expense it obtains advantages (i.e. food and
shelter).
Parasites irritate the intestinal lining and cause poor
absorption of nutrients. Initially, most people have no
symptoms and do not realize they have worms. As
infection becomes worse, signs of worms include diarrhea,
gas, weakness, fatigue, hunger pains, lactose intolerance,
appetite loss, weight loss, irritation of anal area, and
anemia.
No one is free from the risk of parasite infection
although individuals with decreased immunity are more
likely to suffer ill effects.
Foreign travel dramatically increases one’s chances of
becoming infected, although many individuals can
become infected without even leaving the country.
Eating exotic dishes such as sushi (raw fish),
carpaccio (raw meat), and steak tartare, greatly increases
the likelihood of infection.
Microwave cooking increases the likelihood of getting
parasites because these foods, especially meats, are often
not thoroughly cooked.
Pets can also transmit parasites to humans. (All
puppies are born with round worms.)
Children are often carriers. Parents and caretakers
can get parasite eggs under their fingernails while
changing diapers and pass along eggs to other children or
to other family members.
Contaminated drinking water is perhaps the most
common parasitic vehicle today. The protozoa Giardia
283
lamblia is the most popular water-borne parasite in the
country and has become a recognised problem. Research
has shown Giardia is often related to chronic fatigue
syndrome, allergies and ulcers.
Sexual contact, and especially anal sex, is another
means of parasite transmittal.
Other etiologic considerations include: Poor diet
(sugar and refined carbohydrates, excess dairy, excess
acidity, excess meat, deficiency of raw green vegetables,
excess cooked foods), constipation, poor hygiene, and
upset internal ecology.

What to do:

* Personal hygiene is the most important factor for

the control of pinworms.
* Insert a fresh garlic clove rectally at night. Garlic is
antiparasitic, antiviral, and antifungal.
* Increase dieétary intake of fresh garlic,and
supplement garlic as well.
* Black Walnut and Pink Root are antiparasitic and
antifungal.
* Grapefruit Seed Extract, a protozoa-eliminating
botanical compound, is antibacterial and antifungal.
* Cranberry Concentrate, which is very rich in
digestive acids, has the ability to digest protein-like
substances and provide an acid-like medium which helps
to eradicate protozoa in the intestines.
* Sufficient stomach acid will destroy parasites
contained in foods. Supplement hydrochloric acid.
* Avoid milk and dairy products.
* Avoid sugar and refined carbohydrates. Parasites
thrive on simple sugars.
* Eat a moderate protein diet with only complex
carbohydrates.
* Cleanse the gastrointestinal tract with natural
bulking agents such as fiber and activated charcoal which
has an inordinate capacity to absorb a variety of intestinal
toxins, bacteria, and parasitic by-products.
284
 * Following cleansing, the intestinal tract needs to be
repopulated with milk-free acidophilus.
* Constipation, if present, must be overcome because
worms will thrive if the bowels do not move loosely.
* A highly alkaline environment in the intestinal tract
and colon will destroy parasites. Increase intake of
alkaline forming foods such as:
Almonds
Apricots (especially dried)
Cabbage and raw greens
Carrots
Figs (especially dried)
Garlic and onion
Lima beans (dried)
Lemon
Pumpkin seeds (and pumpkin seed tea)

Beneficial supplementation:

Vitamin A:
B Complex:
Vitamin D:
Vitamin K:
Calcium:
Iron:
Sulfur (ointment form):
Protein:
Unsaturated fatty acids:
Hydrochloric acid:
Milk-free Acidophilus:
Pancreatic enzymes:
Herbs: Black Walnut, Blessed Thistle, Cranberry
Concentrate, Garlic, Grapefruit Seed Extract, Pink
Root, Senna, and Slippery Elm.

285
How to avoid:

In general, proper nutrition, proper disposal of

human feces, good hygiene, proper washing and cooking
of foods are required to avoid parasites.
Always wash your hands and scrub under the
fingernails before eating, and especially after going to the
bathroom.
A high fiber alkaline diet is the best prevention of
infestation, and cure.
Avoid all raw, rare, or undercooked meats, fish and
pork.
When eating out, avoid salad bars and make sure
that most of the foods you choose are cooked thoroughly,
especiallyfish.
Drink only filtered or bottled water.
Wear gloves when gardening and when cleaning and
changing kitty litter.
Deworm your pets on a regular basis. Do not allow
your pets to defecate in public areas, especially where
children play.

286
 YEAST INFECTION
(Candida Albicans)

Yeast infection is a local or systemic colonization of

the skin or mucous membranes of the yeast Candida
albicans, also called thrush.
Candida albicans is normally found in the mouth,
digestive tract, vagina and skin of healthy people. Under
normal conditions, the body’s defense barriers and
immune system keeps this fungus controlled and in
limited existence. However, if the body’s defenses are
weakened by an improper diet, or if the general or local
ecology of the body or tissues is severely altered, such as
occurs with antibiotic use, Candida begin to flourish. As
the yeast takes hold, it produces local irritation and sends
systemic toxins throughout the body causing a number of
symptoms: Fatigue, depression, constipation or diarrhea,
gas, bloating, abdominal pain, muscle or joint pain,
headaches, allergies, rashes, nail fungus, hypoglycemia,
etc.
Vaginal yeast infections are common and are
accompanied by itching and discharge.
Candida albicans infections are common following the
use of antibiotic drugs, and may occur with use of birth
control pills, consumption of sugar and refined
carbohydrates, nutritional deficiencies, improper hygiene,
allergies, and pregnancy.

What to do:

* Eat no sugar or refined carbohydrates. Simple

sugars weakens the immune system and feeds yeast.
Some individuals may wish to also avoid fruit and fruit
juices which contain natural sugars.
* Avoid foods and supplements containing yeast.
* Supplement Lactobacillus acidophilus to restore
normal intestinal flora.
* Eat fermented foods containing Lactobacillus
287
acidophilus:
Yogurt
Kefir cheese
Buttermilk
* Avoid all other dairy products.
* Apply hydrogen peroxide solution (3 percent)
topically.
* Supplement vitamin C up to bowel tolerance level.
* Supplement colostrum to support the immune
system and help normalize intestinal flora.
* Supplement garlic-pure cloves are the best.
* Aloe vera may be applied topically (gel-helps relieve
itching), as a douche, and consumed internally (two
ounces four times daily).
* Echinacea is an effective anti-fungal agent and has
a number of other immune support properties as well. ~-

Beneficial supplementation:

Vitamin A: 25,000 one to two times daily

B Complex: (yeast free) 25-50 mg one to two times
daily
Biotin:
Vitamin C: Up to bowel tolerance
Vitamin E: 400-800 IU daily
Tea Tree Oil: (topical) especially beneficial for nail
fungus and as a douche
Garlic:
Colostrum: Two capsules two to four times daily
Lactobacillus acidophilus: One to two capsules four
to six times daily. Capsules may also be used as a
suppository.
Herbs: Echinacea, Garlic

How to avoid:
Avoid antibiotics.
Avoid sugar.
Maintain health of the immune system with proper
rest, diet, and exercise.
Avoid stress.
288
Appendix I:
Castor Oil Pack

Successful applications of castor oil have been

recorded in disturbances of the digestive system including
the stomach, intestinal or colon problems; kidney, liver or
gall bladder problems; disturbances of the lymphatic
system; urinary and excretory systems; circulatory
system; and some aspects of the nervous system.

Instructions for use of castor oil packs:

1. Prepare a soft flannel cloth folded two to three

times thick. When folded it should be large enough to
cover the entire area it is to be applied upon. For example,
8 x 12 inches for abdominal applications.
2. Pour the castor oil in a pan and soak the cloth in
the oil. Wring out the excess oil so it is not dripping wet.
3. Apply the cloth to the area on the body requiring
treatment. (Bedding should be protected in some way to
prevent soiling.) Cover the oil-soaked cloth with a plastic
covering and then place a heating pad on the top. Begin
the heat setting at medium and increase it to high if it can
be tolerated. It may be helpful to wrap a towel around the
entire area. The pack should remain in place between one
and 1 and 1/2 hours.
4, Frequency of use depends on individual situations.
You may apply the castor oil packs (before retiring) in
periods of three consecutive days with a couple of days in
between. Continue this pattern until results are seen.
Another recommendation is to apply the pack every other
evening at bedtime for 10 or more applications.
5. Lukewarm soda water can be used to cleanse the
area afterwards if desired.
6. The flannel pack can be stored in the pan for
future use.

289
Appendix II:
Vitamin C
Bowel Tolerance Level

To determine the optimal amount of vitamin C one

needs at a particular time, Bowel Tolerance Level has
shown to be the most effective.
Dr. Robert Cathcart III of Los Altos, CA, an infectious
disease specialist who has had a great deal of experience
and success with vitamin C, makes it his practice to
establish for each of his patients their bowel-tolerance
intake of vitamin C. This is the amount of vitamin C taken
by mouth that is a little less than the amount that has a
troublesome laxative effect. Cathcart found that vitamin C
is most effective as an adjunct to appropriate conventional
therapy, when needed, if it is ingested at the bowel-
tolerance intake.
Bowel-tolerance levels vary from individual to
individual and vary for the same individual at different
times. Cathcart noted that the bowel-tolerance intake is
usually very large for an individual who is seriously ill and
becomes smaller as the individuals health improves. For a
severely ill person, the bowel-tolerance limit may be more
than 200 grams per day. Within a few days, as the
condition is controlled, the limit may fall toward normal, 4
to 15 grams per day.
Cathcart has stated that vitamin C has little effect on
acute symptoms until doses of 80-90 percent of bowel
tolerance are reached.

290
Appendix III:
Formulas for Health
Courtesy of Great Life Labs, for more information call 1-800-526-4240

The following examples of nutritional supplement formulas may be of value

when you are looking for specific nutritional support. Remember only your
physician can diagnose or treat a medical condition. Check with your doctor
about altering your nutritional intake.

AGING AND POOR ENERGY

Choline gic. cisecutsetssheecncanct kententetes 150 mg
Wit rity Feo. con 0.,6.c sates ciascssstclsséoveses: 151U
PAE na ance ahtosaset acters cupaian wee oon ere rea 100mg
POMC ACIO occ cassettes tahectn crete40 mcg
PHA TCL cc. ateersortae ssccesesanscasees 10 mg
Pantothenic Acid rt. .tcccsccsecrssteceas 20 mg
IMAGES limressersteccnerscesrenseseces
ones25 mg
IN ao oon vad ves nennon sox thaenvcain esses cations 15 mg
Ascorbic Acid (Vitamin C).............. 60 mg
Nincinamide’s...45; ccc. eeeenssws
cee eee 25 mg
Vitaniin Brent iscinncistasens 10 mg
Wi tear Bead 2 oo igeers coreravsnccnssccene ests5 mg
INOSIEGL. (555.003 accueetse cates cevesscvebsames 40 mg
|Sity obor 5 ae Bee Gea cua ead ocd 150 meg
LOGIE LI op. essa oes as ese eee 150 mcg
PERO C corn adh OOOO IIIA ISCO dAG I CIGD 15 mg

CIRCULATION
Niacinamides...c.ewerescs eeseetcre sence: 202 mg
INDE Ye)bs(355 aakeeaneddnenGossanaonaraacqdadsadcneen 15 mg
Witarmini@ cescmcnsme cece sccccnecsscertn ce50 mg
Watéeteetboy 123) casaeucdgtenanausoionsoounsonsouar 2. mg
Mitaminuba2ic.cteccscttscnsateusssectssenette: 2.5 mg
Witarminuls:Orc. eenecreccscsssesaternrte 10 mg
PASTE 88508080009900000000640000620000A99090U09008 2 mg
WAU Tra 16} 1oncooc coondoqdeonougadapanospanos 2 mcg
In a base of betaine HCL, manganese, citrus
bioflavonoid, torula yeast, and alfalfa seed meal.

DIGESTIVE PROBLEMS
DVeteaL ed eee eee ctaeecesaneteesesennaees 2 mg
WAU NNDB 72.cocdiseangocadcosoooncaqEanSDONEIGS 2 mg
NIMC IN ArCG resets rencaacse cars comerstes5 mg
PAN CKEAS aeemerrernce riseretesees ste trs 225 mg
CORES errr oes eee utne see cceen see ae ecoees 30 mg
PA palites penser cn eeeccnseeee neon ceenescees 120 mg
Dir@derriarenccn ee ee ees sere etiare20 mg
|
BS raconecensdob
acadpacun adccdeibsosbedonasdacdac 20 mg
Betaincil Crem nicest 10 mg
Bromelaini....ccssscencacsecscceesceterhae20 mg
* Whole dried pancreas as a source of pancreatin,
trypsin, amylase, lipase, lisotozyme, diastase, and
chymosin.
291
ARTHRITIS
WiteminwAGe, scaeccctrnte
enasecee teense: 5,000 IU
Vitamin Csk, Aesescesicendeenseccenetevatnteee 150 mg
INDETOTS occoooccngoaec coo svoochadoobanndosbaan Go6 mg
Niacinamidesicc.c....0-scseteee neces. 570 mg
Calcium (citrus juice complex)......... 6 mg
Vitamin, Dic. t5ssssenduecocs toccetanacsonesiead 195 IU
Witamlny arose. cccatearaeaiassecnseress 21 1U
Vitamiry B-Giiticscsss<ccectatoassersaces tees 6 mg
Wakao ette 18)-) Pea cencecsonsconducccussooasanod 6 mcg
peeeae (oxide, gluconate,
citriis juice complex)....... <1... 312 mg
TENS. bessepseSOO EAE EOD Son HinoCUOSO A RICCIGIOOKE 15 mg
Cfo) 6)8x5) CeadeonncddoadosCaran euscdoooncoaddendoonne 750 meg
183(01a) doocooanoedonsboqgsbunocuocadocosdanctionoondds 30 mcg
Pantothenic -Actd ..c.,cstgs: esecose caress 28
Cereal grass concentrate base containing lecithin,
yeast, betaine HCL, RNA, PABA, potassium, and
selenium.

SKIN (Rashes, sun sensitivity,etc.)

ALE tegliew), Wereaircontcr: Od) Creer erent 3000 IU
Wht 000000 (C cocaceconseedecooadoconomnonnodaanonec 300 mg
MVitarmin iB bier vanes teres eettrwensnsrssdosice 10 mg
RIDOMAVIT scenes try setied cane seressacteess 4 mg
Niacinamide ®cceetssr-ssettcces cscseecsress 5 mg
Caleiuimnie teens. sooasset ee aecccoss aaceenes: 100 mg
Witte beatbat) Bscccdonopendaeg sab asononosoceoNdDEnC 100IU
HOlCPACIC reser sees aeeccosssoccenenseesccetsees 100 mcg
Witarmineis 12ers tacos moctesscesncctecstens 5 mcg
In VETOES) 10090) coe snananoqdoacooubocactorncodnno, 50 mg
ZAG vcore erst sre Senay NST Ts uisaen td sa canse 22 mg
Pantothenic ACi¢ vacs.sss<ccrrise cic 100 mg
Beta Carotene vice steeccogtstsssessteneseecs 9000 mg
PABAI Cilet ecrtcnse ge tas Rotoeaveenencar sees500 mg
Re eNGoansenooncsonacane dencoacboudgebeceaooncoaNKe 15 mg
SLCHI acess sass serecretete cease ester 60 mcg
POtASSIUIN TY...seccennsdaeass seca warsues tetaeee25 mg
Man ganeSerirecscvst hosiee. secesecrasaess 15 mg
IDFA) Fol© Goscunncbcnosene
aoc ebenucd aeeLeucocuneCe 130 mg
In a base of primrose oil, aloe vera, yucca, betaine and glutamic
acid HCL, papain, oatstraw, horsetail, bee pollen and echinacea.

IMMUNITY (Frequent colds, sinusitis, post nasal drip, etc.)

NpUe
tog) al Necerepanc aecancoceor
rereee Cee” 10,000 USP Units
Vitamin Comme ee 200 mg
Vitamin B-I2ke eee 2.5 mg
Pantothenic Aciq oo c<coccsssss ssssncrseses 7 mg
Caletuin ais crntecnneecasatenennseescaeas ices60 mg
TAWOC®: cexsconconG ctr eboo OCC SOD OTLOCE SHARES AnOAOE 9.2 mg
Lemon Bioflavonoid Complex......... oe mg
THYMUS ween eens es ade ucnowaccesdeccsaeces
In a base of rose hips, wheat geeae chlorophyll,lymph,
and fermentation extract.
292
STRESS
Niacinaimide dict secteeyrtest<ses., 500004 200 mg
belleblk @ApRa eck) |eee ery ee250 mg
Pantothenic Acid. (BS) s650.c.55sss,anssars 40 mg
Watettrninn BBE cc cxsercneee.
seh essstdsarasatacss 15 mg
Beta Carotene oi... ..cicnseccccarteeaccasen 1500 IU
POLASSIUM nccancraetoasstactgsscowacsseesiecess 15 mg
MABNCSIIM, . sexcackcoettaigits hakeraewie 100 g
CB ICIITIS oye ws aas pe cancvshinsnonsaasWeihnss 150 mg
Ribotlavini(B2ye ec cccssesse
sco.esececrar ee5 mg
Vitamin: 112) 5. cccscccenversies ccuaxerensthes 50 mcg
Wikearritna: BGs coa.s\ saa certetrosiscass
svanansas10 mg
Betaine Hydrochloride................... 10 mg
In a base of valerian root, comfrey root, chamomile,echinacea,
raw adrenal concentrate, hops, aniseed & peppermint.

ENERGY AND IMMUNITY (Especially for those over 35)

LOrahe eae bok ings nat se poe 212 mg
PABA Sz... pose sioss ates te tect eerie anes 150mg
WWttawaalay El oenecer eee eweeawete sense caestere 22.50 mg
Methionine s.r stressor eres: 75 mg
Policcid scenes aes erences 600 mcg
Ace Tegal 62EERO mnry <2) rarer SaaS ee 15 mg
Pantothenic Acids (B5)hescc.cscsreeceeeeee30 mg
IMAGHESIUMosccsmesacecesteete
reve esees neste 38 mg
BENG etertettn reer t ates caec ceases ans vedere cs 23 mg
WANG TOTAL (© ocoocsgonanndben8ae ieonsasase Hom 120 mg
MOGI E MOS PI ALC 0. reco ccieeas essgiana0.75 mg
STEW ENS OYCAS Unnorncssanacsrcneetorcris sss 75 mg
WVitarminels 2rcasssstsiccunuccnacencanscess 15 mg
IEC IATINGE Geog ajo stten ces aaty <erete ertens 38 mg
Vitamin bGrsncrencsssecscacecesceessesse see 15 mg
WGN shoo bel 183)|PGe coon ocacemconcnseandna so0C0G0HE 80 mcg
FROST Nery onan concent iehccccancecnares cas60 mg
|
831018)Glaconasaenasccnnanatedoaads doonaqéipaahconadad 230 mcg
feta GsCopmaner sac gncnnoeeCsoree- Ene eC 0.23 mg
LBD Srercissceic SISOS x BROE-BOT OOOO CIDER HATER ODOEEE 23 mg
SSCTETIPCUT 555 se verraeceeet terns ea rtntysster 10 mcg
BetaiCarovene mare nenicsenseetaee 1250 IU
oh8]B ahearne Ran deere OL es ee arene 20 IU
|
BReie) B48 EXELL dondanctocsoghbanoddoocnbepengdic 2 mg
POET IB)cnleeaseentonectg os,95wander etace Okey oe60 mg
In a base containing rose hips, alfalfa, raw pancreas,
I-serine, L-cysteine and protein amino acid complex.

293
LIVER SUPPORT (Detoxification)
DL-Methionionesec--..cc-sccteseest cccss200 mg
Choline Bitartrates.-..cccr--seseeoeee100 mg
|Favors} Wie) exeenccseanardanoss oocacdouanoosodaocidcc 100 mg
Dandelion ROOtsawr-cesener tess: 100 mg
Silymarin
Raw Liver Concentrate
In a base of black radish, beet root powder, alfalfa, golden
seal and rose hips

HYPOGLYCEMIA (Low Blood Sugar)

Whlie WootFat/e\ co nepccaotonoqnnb coendooonsnesas650000 8000 IU
Witarminy Ss liecccssectatestesterrcesecrsrcserers 20 mg
WARE TONTO SP cc cococuddocooonde.coonanodopEde6o00G 20 mg
Niacinamide scat. iccccestae.csessnon stadse360 mg
PantothenicyAcidi(I35)cccssecsse ess 133 mg
Whliezuportot 1843). conosanovepnocsoodsenognononocen 60 mg
MitaminyB Zev cscentcrsenccercsertes 100 mcg
Inositol sists. ccsnaeacets Meeeeieernevee tess 80 mg
1) FeLab eve scsneoncnaqaseaagcoonooond scaONNGHICeO ONG 300 mcg
Witham Cory; 2. seavsaest ee oeeseceiocsacesers 1,000 mg
Mle: i0l) oh ORNeaN cep nenee tee Fe Eee meet 30 IU
PONCUACIO S10 cnarecamtextturnsstscrsvesne 800 mcg
AB Arete o ser oremuaes seeten che tent tncece 50 mg
Wall CIMT reese cease scree ieee cecceeee scones: 400 mg
YWEVEOTESNIDTON connonascodadboconodacanaocdocouae 50 mg
Mani San Se ierncosesecoscccturssesconsessce sins40 mg
LOCITION sc scsesen ses cnascnccaessecsasscess snes300 mcg
CHrOMMUM ie seeeoeseceraenees eweete scree 333 mcg
CAB OCG connacocanecndnna0G000 aseSeNoo ODOOIOIOOIIOCRL 30 mg
CUIONNE wiase-seer tec ceaneecgsenc ce aetecer, 424 mg
In a base of raw pancreas, raw adrenal, liver concentrate,
papain, bromelain, betaine HCL, sodium phosphate,
methionine, chamomile, peppermint, comfrey, sarsparilla,
dandelion, skullcap, alfalfa, and rosehips.

THYROID SUPPORT (Weight Loss/Sluggish Metabolism)

ALTACty lOGE TNIZOME..<c.sseereaesssteanes175mg
Polygonum multiforum:.;.icss...sc00s 175mg
CUSCUILEASCIMCI rs cccccststatenscesvreesce 175mg
Cinnamon) COLnlexcess eters 175mg
Siberian’ ginseng s:siv.ciccessccsecctsuese 175mg
AStragalis' radixie.cs:.cccontsscatescostass 175mg
Schisandra fructusis..oysscseessseceees 175mg
Psoralea S€meny vs.cctsr.cssetecselerecttese 175mg
Crataegus IrUichusis.s.ctccmsssesvevasss 175mg
Kelp iicasomnetaversmeceteanesJoba cvadebcncdnbé 175mg
ASparagus: Fadini i: sarskt .csevondcoseentecs 175mg
WOK SOMO crcrse scncgeeeues renerer see 175mg
SLrVVOSING ecesect actress occceecec ees erste 25,000 mcg
Raw adrenal, pituitary and liver
Rose hips

294
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298
PCT ICON en oar ce ctissc acest sacsaceaxentrsccneenscaviacersaiacives 208
INCELOlACCHELLICS ee eerste
sects econrt encence cree 32, 244
Acidophilus....... DS OOS oO ad 2honeoin cos
Acid/alkaline balance ZOn 21 4b 29 1698 75,
232241
ACIGICHOOUShrsatee tect sei sree caer cae ee neeer ee 132, 169
f
NODES SERGE SES OO (steh, Proll
PRAPCUAL MEANS cies ccocnscueatecsrerecsstseets 22, 36, 201, 263
IAGreMalitiver cccsctresc cece cer ecentic: mee retemicat tr: 201
MineraliratioS crcctce-c-rscccsettereeneatene rreroncesceemometrne 22
INTE CYBOLUS Nadesadtiononssabticoacadso coocaasaroabosndadesacaowsabas 248-249
IADIIIO Retaccouscisedeseere teencton eoseeseer eee teensSyO7AZole oe
IAITOLA AAV Ase cetcres eece teeter ce ccne te eee ec neuer teen nernts 53
AUD) Soeeeeenccnc ace ractereecccece core mtaer nee iter cite renerecties 189
Alcohol. APSE Ak, JUSS TS NE ALPAS, TEKSs TGS).
WO 227, 238) 204, 261 265
AICONOUSIM Ect Heccrccccar ertertercceonerecererie
erect 1335 POW
Altalfateesccccctssensccte
crs 19, Sil, GAs Os), HA, TIS, Weis}
MIRADE OLMNNE MOOUS a ccscccscsscscncessesssnessccssecovenones 285
PCE GICs Asccetssnc8 SIS Sts CP), Py Fish, LANL, Meteo 7s Ibe
PAO ey PAth PAPAhs Dass y7/
BOO AUC OICS casccescessscssssoscconeartotsanassneimeasess 73, 185
FAIIMIONG Stertectccentscesteerececcaseestareteeseeecereettecs 30, 46, 285
Aloe Vera........ LOM MOST ISORIS2) 16971195) JOS
AIO PECIAVATCAta crrecccceetsec
socsteuereneorsstenectestosessecssscsss WMSS7
PATUIIMINIUyeterneeeetertec seco eric rater err eceteane NZ, PAO PRs!
IAIZneime4ts GISeaser cc trasercesstteoee eet etoees eecieee 68, 207
American Acedemy of Peridontology .............:0eee008 157
ATNIELICAINGICU triers arora ieetton iter tecatteererircednertn
net 3
FAITIINOVACIOS mecetrercre cccctececotcn
tercce succes ecoccues ANNA 5255
INTOMBASS @ WARDUSESY codpacoosbobacddodosbdanbanancEenobocsanobcsadSdccd 12
PAITAVIOCC Ut cree seerenecerenres cette setacece ssncictteesrtosccasscoruecs 25
PRTNY DEE eine cepiaeONSaRao LER ono Snr Sti Pio oeRaNa Gar aghDa Doce 25
ATIC ITU Agirect crete teetroccicececcacetaheneeescnesesnste sescconscassees SS
(Amiinialglatimecnrccse: scsccatretcretccerscccccaccceeerectssc cessanes 36, 39
FANMOLEXI ASN OLV OSA en aecereconansacsceree tescacneansescateeceaese 81
ATITACINS eer cotrereeeee Co ticemecec cere cacucsestesssteus pe LOO eel
VATAIDOCIE Stitt erste recccecc ster caine ncerichascertrscncseseecnercaess 189
FATILIOXIG alt Suereccetorcercncer
esc ener: 8, 67, 99, 191, 254
Antibioucs merce: 8), BS, AM. Waly IS), PS), We, WS
Artinistaminemecece-ccccesccccsccececeacccen tcccenss87, 201, 261
Appeuite SUP PreSSAMt sce et ccrerscecnrscoseeseeerenssnss126
Apple cider vinegar .c..ccceresse-cset estos teerwereeeracseaecctes 281
ADPIES 220. sche ee Oeecsearnedseeaensters 28, 32, 105, 108, 139
INOS BKEOLESY _GeaonngnoddocoooccouadobcoQdadocnbnogcadanEsEHbUoKUoCERE 32, 285
Arachidonic? acidic essk, eeteashs Wesececsscessueeceees 34, 38
AY GUNUING, i occc eo
cecesucsccacscdetectscetserosseeaccarconrecestntentcer 126
Arthritis =.40s. focecteescetseres tne catia sraeasmencenetee! 68, 83, 125
ATtiCNOKES Grreessgteecec cer nectecncccs tances sacs 26, 31, 121, 186
Ascorbic acid.....11, 78, 84, 87, 99, 101, 104, 112, 141,
173, 179, 191, 195, 201, 205, 222, 235, 243, 263
DML OOLS le
Bodily functions :.accrccsaccaacanss sas veccenesneesodeove 11, 191
IDEN GIENCYssrate-cuastsess soteaee eeeeeadecentomeretreties ae151, 243
NaturallSounceSme.cusenccnstaccussteneontsececcntens 11, 244
PRIVAT tase setcavnesh acnesotes ssemansecetde tetvare tens haskace sae ceee ge 11
TeX DYEVEVAWIS 56 asicod odocouadbadndaecuqocooonopeEcb0N000009008 9, 31, 245
AS PITA ceeceaommastnct resents vtsesss iconscnes sersnsewasie te99, 204
VASUIIMAL verciteccsaicacivecserceveadcaspavistconddtas secteedeost dacetl, SH
JAAtherosclerosis ys: vsc...csscssaseauetsnedstssscsncodssssecstecswases 119
Athletes foObitisr..cstatncert seutteateveesslesmesdessdens neetesia see252
AUD Se Racsiatevcctersortaeseitnardateausenstabaenestees aosecerstretecete 208
(AVITOUMMUNE erence ceeececchccsecesers snereseretteecces cocae sucess 83
AV OCAGOS esata stecnesasdsedasssaseassnncl 9, 32, 33, 40, 46 , 186
Bi Complex wesc... 29. 73, 151, 179, 191, 197, 253, 264
DEH CIENCY®. des enenever sees geuessceses weoestaeeconscmerses161, 264
BACK Palas cis cdsasaeiesacts townesaadescsnae dice Menccdeaecarsesdsoeess Syl
BACON Gries shee Masdctessicecetes soosicsnnaesss cess ceesesdgerancsens 36, 41
Bad: DECAUg visas ciccasecaenersanss cracencoessineraveostesccotentaceas 93
Baldness Sasiecatea.t csv cedestens sosuatoctatwasuehcencaeteestrsteegce: 95
Bananas stern coeds cousattetetedecsaveresssochiccdseasnsennedsians 9, 32
Barberry (Uva Orsi) ec ercccccsee reteanesisents tewussaee eeseaaee278
Bab ley. ine.ccrecsn veretdeius toaceodus vecpovursqeceertaccegicateaiaateas sans 29
Barmesbasal body tempera lureinte ssc: candstaccesksoas ersds268
BEANS wisetecsctcstassceetsncssosvesecercuseetecasocrcuscassente 44, 46, 48
BOGE sec tieiveee sae adiecasdbecs cracstatwctianqenetanedeasesatenedae 48, 49
BG GRAAU ites ccdococsces tense theos tuadsyoastnenssomestnariae 36, 103
Bee pollemiicctesucacscoscneraccesvestoeseceesnee seca 87, 238
|
SYS UlDay on Seoqendondudioddab acnoandcrsaedcadoccodensencuvahtadsacabastio; 195
Benign Prostatic Hypertrophy (BPH)..................006 237
Benizovi peroxides. sca. susevestiverocko ty evensu var vious: 63
BeniDerlascat ee tecsccaes eS dicen. tihders taney Daeeaser vcr am iearce ek eee 74
Betarcaroteme iincsssaccscscssscesassseesdaesentee S/S le269
Bodily TUNCHUONS =.2/2.n.ssovivos coseee setasacdeunatsceeneceuamees 8
Natural SOURCES wtvecartscurestuv deer teessdywwudetincosemues 8, 131
Bilberry: cgsiis.. cactes seeps cy cteveig<dctancsan seems iecreates eras 22h
Bile: SAMUS ik dc concen cacoe es asaevadactsvucvibeontende tisdeen aenEnae 151
Billous headache wii ccavsveiises ieee 16552752293
Birth Control Pills (see oral contraceptives)
BiotlavOnoids ate-ccdcssecces este ea ee 99, 171
BiGtin io iire ences near st aoe ti aeeceaea dee hie. 10, 51, 161
Baty PAN CUOTS tncbeceves liveciyeccanncecaveovtidees
otePeseee 10
STR SO ICY aioe a veedecenncnvediienconnesvvevamds
sens Maeaedde oes205
NAL FALISOURCESicoscscen carotene hee ete ee 10
FRIDAR aewsed te caueecueee seco uciaroasenicnlensechievenennsaeeeeeeeteee 10
Bla ChKte@urra nite ic caowsdeew ements cesses ie enone L245
BIA CHOU tiesccockens tiene sr uiocoeekicecutncscaioucn
saaneauet eres US
BISCRSIRap MOSSES siiwsiccsiwwrsecoresrsereer
Nes9, 64, 155
BIA CKAWalliultiay csccvetenacecteotesviercoese sem oe 149, 281, 284
Bladd exwrachecteccrccorees cones cascsicesoneienieee arenes 125-127
Bloodscel liformationcccseccrecserceccocsceeoeererteeee ete 10, 11
ER INS EI icerts cites tenteincngorerre sone aniaelemnaionnedieetl ond12
FSU eon ervasieoc wns dvtertiony conesaneetecdovense MO nee208211
EID OGIPEESSUAR Os sions fekiesi censeccennsicsstasiteecericcejeeest 12, 181
BIGOU Punilers. 5. 4.0 hbiwkitew cseosmactorsins 55, 64, 192, 253
BlOOG SUGAR iiss convaseeseebaes cheonsnd selicenavessoedeneeane ess166
BRO AC atic ra atee Bese acsineo scion. estou voiorcn ove dense 97
Body temperature 5 .ic.0ccsccsssseiseisccasnoesisasincsventetiestnnniadte 55
Oils rere rere ere cia see sinsaneot osen oereacaer aes seas eerac ate 252
PI OMES Ferre cedstaeeac cussion oletasics hasan viecnenivasiounaneawe
neiesters 11, 229
ISON US) OB Ark boscacnbseede AROleACR ecoccne atgioherodtiorodonaccaaaniad 143
BowelstolerancesVitarinims@)iecs-cses setesere see seeaectee 291
IE a cocon congecu codgousnesce. cagcauasanbdcoeadsesbod
dec.son PAN
Byranstibetelecine cc2ecec ce coce eee sencdeccsvincowesoeteseeteoste
tet erere 123
Brewer's yeast.8, 9, 10, 11, 21, 22, 121, 186, 196, 268
jeivorercol)t Aueaton eeeceecnoa 83.9).31, 88.5135" 139) 2309245
Brome lain eerere ne cteccscacccse ec cave teStnetons Savteescecesis 169, 175
BSVOWRWEICEMs. cra scence crneocetems saveisissaeswsinenaweeileoupaisiece snes29
BS iC Kanea eres eee ae isc ouseraiete ea orel ate olal'sitelefeine’sstajemetenys 46, 121
Breas terinilie een eset accaces snes accecversnscestices TS wie 76:
BIFUISCS Giacescecc nerssieewcietctenseicecistenel
Genesis cnmencnecioememer ses 99, 235
BIlisSelSiSpLrouls meenererere sa weno ses temees secce needs eenncn ase 139
Bit CHS BOOM cseccesescosece sescieceesocoseeces sect teeecoeee se 280
Buttemmilkyetetecortce:
oreceeccaecat cause raencat eetenes seemeeeee 288
BY OIA ieee cscevehssstduse sodewecnoate anna nnsesandansnssavsesseseness 84
BStilinmiatn-c scaceccececenonvesesuesenerscccsectenest seasersencients seeeeees 81
SULT O NA res ce oct nes estosiecsnisis siasiscsls viees siga)sieisitiasivsieine sigpuieiaejtietee nie94
Burdock meres cceet cecuvensess (id), Hilal, Wiley We, Weysl, Be)
ESULETAS Bee eat sinctoce neesietecte sect lrgemsn nae cweisanolettte doe seceee ene 101
3 Uittetemeracee cada aot ce ete Mer csoanoeee 36, 38, 39, 42, 103
CAD AE rane cun cl nites sks costonsecunntnw owen ane tewsaytecreeesaners 139
allele recseccccecce-eaoske
see weeecineenerscler Si alG#al Som 2
Galamimeslotionterncscsrsceccrstesc
se ctcsnse ete eeccees 64, 201
Calcium 4;.17, 20-29, 45, 50, 67, 151, 159, 169,
229, 235, 263
Calcium)/phosphomisibalanceme-ner corsets 23
Deficiency AWAQ S59 2008203520552 2908 2 3ie
263, 275
Natiral Sources: c.cccas-csesscucotscueseonocaaasseccce 17, 229
Minimum daily requirement .--...:.....s.uessee Li72229
Supplements ae ..ccc, ms cesssennnnmoameet asmeeeet. 229
Caleitimbascorbate), 72ee ares hens eect osccoenecceasoooreentes 244
Caleivm gluconate tcc :.sserstpcrnceonswnesrsaateanstannnaedenve: 177
Calcitny Pani gamate tics. .ccecaccscscecceoesnnsedamednseenseneedeys 10
Bodily fUNCUONSic.cx0. -acadonssesssnnvonuantsanensneaatetee 10
Natural SOurCeS .c.cscccerecstanconwssncesesecesaecamsetetetees 10
IBY OVEN, -GaonuadoocpUacUBOOn
eCeCO EeTOCS LOECOBpO DOSE aORoCUDG duncaDDododbotic 10
CalliSges, cas cenaiseinnicatenscosennor
cased eves ceodase seduces: coateeeees 147
Gallonie redUCtion scc.sacaecescccecoecaesene sdeedseencnceteense 125
CallOnieSk te wesen cons ccessudecs sane dee saeauaescan cove cacucuss 28, 38, 48
GANCE eee cst otectaence obneee 10, 11, 68, 72, 189, 247
CandidabAl bicansy fess sarncrcceeetweceeeenens 129, 241, 287
CAMKETASOUES Fire aen sasraetc es ysrenemea dads cao ese eee 109
CanolarGil. cs dcincconccccmsceeaisencoetie sea-aueivan ones teratemeeaane 37
Cantaloupers.caccece desea denesadeccessestessermeeaceteseees 11, 245
CapSiCUinl Fe. cscscacescaccesacceccstssccaieceedascteateasstessaetees 281
Carbohydrates c nites sat cosecurs can cee ones ecet ones 3, 25-33, 185
CalOTiES 2). ico scacesceasactions-sccuaaarareimetecsee
tee tee eeeeeee 2
@omplexgersaavadeceser scene sosostsscasccdwesestoaaeascotas 26-27
COMVETSIONAIT- DOG ice <-cusearones scence mae nceeeee 25
DailyonequirementsSies. wes. .teseccdcecmetsateet ete: 27-28
Deficien@yrs cteascceirscoc
tices stccmmeecetesianescsncenerseasavee 29
DISESUOME, jouccanstsnctaecssnntesesedenemonenenseaemeleans
cme 13
FEXCOSS 7ieee cnetsnae caccaecccseeereaciee 2959S yO oSe22i
SlIMPlE Hy wavs ssesccsoesunaeeenescesse seemed eee30, 274, 287
SOUMCES HA. detec rae cea reson co desetesingsh cemomunedece 28-33
C@aDOmmViOMO Kid Cyesccecnacs caveccenetaecusee
send eoeenenienee 257,
Cardiovascular disease (see heart disease)
Carminative NerbS icc. ssc coseeeeeee eee eae eee 139
CALODIPOW EN, cccsncecceseneosedes sanaeseiaceenenseenseasarannmseree 123
CaLrotStteenccrsssuesaecsssesseecs8, 108, 131, 159, 259, 285
Cascarasagrada i:farsi teeta Aes enc ctnvt merase seen 116
Cas tonsOilaern eres. ccacieoneciantacnoantonor
sence 115, 148, 281
Castonoil pach Waac.satsncoactesatcmeroonseemenepees 85, 241, 289
CatalysUAltcred Water csc cscccocesccsscssnsnssteeserenceummeeet 70
Cathcart Robentente coc ccotrsntesccctessscmeseronendecte 291
Catnip ee: iacadederrs sossacsaenaecsucsvesteetece
sores ccevaeecetnce 258
GCauliflowert iaceet ses ceeeesweecerecaaeetae
aeons anemone Tet:
CAVIMESH. .Pee wnccasscoscswneceieaeicsadensecensnercaesionteser
tmeee tee 273
ey Pe
sks auc dacccsiscns 26, 31, 159
here)
NU (oe <5 marina eho oGeERereC EOOPERG- Cc oAttrac Pre erreat 2ovar
CERSA TT RTOCES SO) csceas va gsnneresrensieveueeaussiecedsianeles
Aan 178
Chamomile ....... 64, 130, 149, 161, 197-198, 226, 238
Careercalle fi nore eos sensor takes coke es (eka vatncnacteoea ence 65, 235
Gharcoal cca
sed cocesen eee 130, 140, 177, 194
CHPABIOU TOESe ee cer een eret si cette eth snanis caesar sue outa ins 205
Cheeserer ances SSO. 39) 44548) 5054. 1108, 274.
CRITI OT Ycoerce teas piasascticosantindaapndennonpen'sie
tesgien106
CONGRHES men sccace ane encom basen aneanasaeet one eee So mll53
CHENEY 7LIOG jis dcx spdansupesnowasecudscsensisacceeans
melee ate 153
GINIGIRGTease nee te cect atcck cs ccakanoen eee ee 41, 48
Chinese puedratenes. na canteens UH Mh, WAXES:
(Gol VLoVRo)(OV8 TU sen oaanera noone One tioc oe SOROCEROOE ac Ta CEG saatsanorted 52)
(Chl Grime geet cc peaties. noscaccr tare cececeu st oveoact incon eo eee 18, 56
CGOin eeax tee Soros sc craties,Staemmacasancetextncenees 93N9 7s
GHOCOlATE a. reece Hones eee che SuNOSeR Fesea neue ae 260, 264
Cholesterol.....;<... IIS SOON Sota Ole OS LOS OSs
V5L-BS2238
POOGS COMCAMNIIG ci cccccrancecssttsassnsorseesnantosesten 103
ElevatedwlevelS xs scctocere
et ha ee eee WMS?
|UD
LA LAB) Deeios coaeesucaamaenecae medconaeneermans 36, 42, 103-108
CHO eR rr tee cee ose LN ZONA Ol 2ZOSaZO7r
Gril MONCHONS 3:.-.pccrakasapverscnceesnsneseoenepesekaemeees 11
NatumalESOunCeSil sec tee tose eee necccomscenererscese207
ERDAS ccieaoe cotic’s cccint caoasnwman enone be cdeatles saspegeauccss seen iil
Ghromitinnee scesaeea sees oansenees A OO MOM aL Zee Salo:
Ghorellaee rises. Ses ec aes deo ee ose aes TASS
Cigarette smoking (See smoking)
GobalamniwmPe.. mess crsect cece cece rece eee eee 10, 18
BOGUYUNCHONS w 555.00 -cccsenteassarsostacetsecsp-sanssavaspane 10
INaititraleSOURCES: A eeene ih cocecscs ceases caateee eee aot nee 10
RIDAe cree ss tosictons fe scouiec.e cistaieaaa epelaisictesse aisiiclslerisiseisiesinesisiesie 10
Cobalt eee are he esa Scns oasiswnnjedincaus ates wsecaneetee 18, 50
GOCOMUUBOMBE Sakon ce nec cose centscncecsebbias
seeouseocauasseonaeseeeee 35
COGR Se ccociwndeSasisaas omseiebonesiestinesnaestreate attests ae 48
Codbliveroilet re ccercsccce on ntes soe aeae-edsasenncesosren Nil, Bow
COC Cre iecatee ccc ceecsecces SiS ins uO ZOONZ 66
GColelic ume ee. aes on coe eceeeaneesiss see oesaseuesasaenes 153
CONGRESSed ONS Ty iee cman toebeaadecedecenscsreteatnnsarene
ere 38
COlAESORES Woree case oa ceceecaiewe cw nsed seein cnleson donee caeunsaee ence 109
(EXO NTOy SacOcse oR OSCR SECO SOCE RITTER HET OME CUCU AGRE ROnecoaceCascosoae 139
(O70) bo} <aaesec eset os BOs aAS SO SCUO CE ICA CRD OO Oa eame Ratiouacordcanutincaacs 123
Collagen’ Oe. Make
ko dick21, 69, 231, 251
COlOIMEICATISIN 4 oF vecnarn snowesraarasencon 64, 166, 179, 285
[email protected] cones ae 78, 79, 84, 85, 191-192
COMMUTEY «SS. Pi ats nescaseocesnaetetoncwoseee
teow gate233, 235, 241
Commonicol dese eee eee PU SS9S257
Connective dtisSue Bascesssacterccseteecee ane eecee 251, 254
Cone flowe 1 oiesawcd svc dewes co tents ceases ce oen sacstnet Someuercateaneet 65
Constipation eirars.cccsecssccaccesvccesessescess Sh Woy, TINS, PAS.
Convenience siOOdSiren thes ceeee ses chan cocesc dceseecuesnesecacosemece 3
COPPCHP ee rertessosccosessesses AGHA MOORS L loom deleEZ oS
COTTE ra reece roo cleo ovine Nat siona erate custo sa seitesesalseisiestesieiets 31, 46
(@Y0) 9.01,/6)teas anno coasetanncos CHO Cod enGoc OCS Icon Ce CC Ener EcStL nee 37, 40
COMAREICIEES Sites cracronaecnacsseien eviecaoansaenhoahieneuaanemneee 48
Corms) (footproblems)m.c..ssccnes cose tetessscccsonee conor 147
Cottonseedho ilierre sy ccc sriseencss oes cccecsceen conse eset saves 36
CLARDELLY. GUC Cwier casinecokicveccussnenanessgavancosateeenes277, 284
(OFFRVIN
DS soocecscecnd oo sonoddesdeboue aosescnanoocatonsoccnccnodsonasocgoDe 143
Crear Cheese ree ceoicccssac nanos cecmsweraicoc aanseeeneneeseee 36, 40
CrOSS HOR OF aincsnes concdednnsnicsevdenssuenanasaidsaanewseres 67, 253
CUCUMMDENS Seca cecete seeeae sedeoeccbcae test osencetecre tener 139
CYStEiNe Has stccasssancatene sstekaodedssosettestencceonesss 71, 254
DaltyeprOduels ic. jicenssitcutsestadenssssnanccnesesesertsersnoeensere 49
AMG TUIPE sence deoncsnecserjenaecronsiemeancoencacseeteete SS lulivaaz Ol
Deficiencies
DDICEARY 28. cates castieavwasene ais tindotrevceoevalancereNoaneves 4-5, 135
Mire rals Pee cctees tec nceceunictedresscceseesrranteeteres 15-16
DEY GQKaUION dssiceasdawnsiiveiten slecroesonsuenducsaecceterttueeees 51, 123
DEPRESSION. ...0 sce seoreciooes tele IES PAIN, Peisy PASIoy, Pie7/
DD GLTMACIEIS aeatare sett te cere dsiesrecre sarcnetnaoisltomenitlelen selec celsteeteecre 34
DeviliSiCirele Perera rece rt eeiee ieee eee oo eee as ese ait
DEXGOS Sects nicotaccosiaisnwedorioseaceedterecccoscaratesenstiectire PAS), Q27f
DiabetesWrt seas ee OS OMe? Salis
Diarrleatee sree corecncssecsors ey, Sy a, WeSy iieyo), De
Diet
As cause of disease 161, 181, 182, 186, 189, 241,
293
JUTIKROO MHC aetna aaa ies aides daees 73
REECE. CL theese tease oraarnnnsiarcdaoandatiortes1595 V7
LY PICALVAMENI CAN si c.cievciicevecutuqerss simenenuvivnenen pierre 3
Dietinngen. dict iansedseaaclicseastensiains leconendveceadadcen det eaacterees 125
Dietip ill eee ee tecrok date costes noted ees perc guarsiouseiicdennestinen ayy 270
DISCSUOD). cecnavancswaaeesdraetsvesveetesannineudanamesdy US wUSOMGS
Digestive disSOrders:scnvescsnsserccsvexdeesesdsteeed 129, 139, 169
DISEASE Fre nerencn ces ooeene cea saceuesaSaacrnedaaoaeatadte yaaa aerensxiii
DiSadCCharides rire seen cdeenionsnidcestvanesaisnaaidonlistioiniee cua eneteee25
Distilled Water: .iciccacnhaneouoncd.vtmonedeverrededveus tener see 57
DMSO fanticee ca teno sustain caaiete duavanen swears wneeienes aeceaaghe nee deere 99
Dity Sin Birch te te cite tunandsaionuunetoennedes 69, 13,9252) 267
Echinagea, ocean 6oy 1 180) 191-1925.272,.278
EPID PAR LAr c racer tor ecc asc eens MANaS To aeu ves A caherenevectuay 22
CRO MAHieriircgattatsa even eeeeees PSO nScS nO ZOlL e267
BOE race Peer caicstee Goss eeiee MU evens texaeas tt vavtcre cate rurvein 106
Eggs......00 8, 9, 11, 37, 45, 47, 49, 51-52, 64, 103, 207
268
PULA USEE shor Gores coke suaseabacdecestevnvengnansdfaves tenrageteoion 251
RORNOPNR Pence ditrenee eesuycinaa dn ak raenmana iicenesauvevevesedenebe tenes57
BSPICEYih Seni vacbi onsen iaanereresticaaknenserhssaseeersijuceres 25, 133
MAGUS O Walnut Waves i 60. <6.bene.62 ceetlci es kasaesnssncee oaers 149
BOOS VIICE Wecosas coat tnarasxshenerodwshcneavasavaurvinsedestsorsceverseaqe 13
PANTS ADE: rece cn tee sh sess sp lghbined dosber Phavcassvanteeete
Meet eseos13
IDISESUVEi atec ase. cessnecmucunccnee cecsournaseesscees 13, 130, 139
TAPAS reeccerccesesnecsccsnssioesiesenceecateeseoneediereccemsctereese 13
IM@tADO LIOR etiecccceves. Se ecc ests veccusau daca stucen teuGee acces Monette 13
PrOlCASE Bicsecsescaaccncssonesdsesecwosccotoscescesor scoot neeeeeeees 13
Spf tyOYLegod SR er IA 3 14
ple diralWeceseraceore seseeceee cocncercsecceeeescoseessseres UT tela HAAS
ESPIGerinilsS a ctorcsnies cece ses lees een tents oon eee 251
Era sangre WG Dee siecinsc ssesceasteacas iccaseacevaneeseoatencenes 36, 38
BscherichilacGols: ic.sscicscsé.csdisvsaseeieeccncses123, 143, 277
Essential fatty acids.....4, 12, 31, 32, 36, 37, 102, 117,
1272 V3 1922015242, 266
Daily spGommendations: 7-2.7.5 eters tees 36-37
DIG HOIO ICY sacesstecctass nctsstpadasseny ad spanosencnasaceanessnacsseet 36
INAEUANSOMICES secirers 8s 2000s eects lasoncursnnsoceesneteomseent 36
|HSPN ROVeTESO oc5-ab cnn oo guaenbondoacadacrouneHdaoasHccuos
eondooo oboonadds 229
FEC AIY PCS nae oe asda tedsace tse sigan red tenerovemtatonvesesncests 221
Evening primrose oll ...csxccc ee sss 118, 252, 264, 266
WXCKCLOLVESYSUCIM earn cero sctecciessmecensescenseroascereosesere 179
FUXCUCISG sere es serreseseeciesuamestiesee tess css115, 128, 136, 140
1D as pang eo QGBO anon COC OBI Goce DUR USOBG HORS HCHO COG HATE OADE RCC OIC 227
Ha Peres cesene escrcerenesteterscoeroen caersecesstoetooses 2, 35-44, 151
CalOricSt, fc. s-csstwsdeossesenscmseea coer cst seanneserat ont etereos39
Dalya eCOmmMendatiOns nccccscconcacsodsnsesrerenronormscnes 39
|B}(87E59
6WB) 2. coop eno obbannadooooDERoODHOGEDOSoEQHOCSLOIOCOT 13, 241
LEDGES) coopocnonqnenGoqqsas09nAq0N.TiaIAapadn ODO IaAATAGAOOgRIOC. 37-38
SAtUrAted i oi..6 tcasanenssnab noovestseeveanorceestendeesrenecs 35
LMA OAC Pemreensssccaencessssuemeaiseuuavecspenantondsseareetrs 37, 42
WmMSaAtwrated wecueascersscrer emote deeenecnetesettersteete 35
FAGISIC ips enteesscsee aes 10, 135,146, 185, 189, 267, 287
PCT eisciath conten weeeeca eee ta seastan areca steer casas tans 139, 193
FEVERS eaceatecssrs tearcetettpsetereagncbassioneotonanctet 141, 173, 190
FOVGGeW peer ceca senecraee ee eserccaaieaness 105, 168, 196, 217
Hiberer
ol asOnoG 146 eoO 8LS el 2123 ZO Ze h76
Famer ails cyrcera cee ere wiser sdeee nae tsererssconsicccasseces 45
JiuEeviwll leiateles on anannnbnceoncnescnatecucohmorcouace 129, 139, 140, 193
FAXISEEE Ee tet cect stn comtecee eines OM I2eSSelulioe 202
Flax seed oil..36, 38, 105, 131, 238, 242, 252, 254, 266
FLU A es Tei rat ee tees 141
Hhbdtel Thaler EUAte GoascanccouconandcocononccaodeannsacosoesaoBonnanedse 203
FUWIGERS SUNAEGIleiret, cas scney che <amae ces acmmererents 15,185.21), 40
JBhborclsnciges oualoy ataporeererane tas. ccopponce crumcocarregnontassectodoase S15)
IRB Ko)atc (even Later Ren | De Aa ner per e Hear an no achn nm irean Canc acrocn dc 25
FLORA ss gests edn onacmunee sae tes an eoucnsoeesec mae eee 5ORDS
FOL CRA CIC cnces merece eaeee en oaenenee be Sxsy, Wiley, ss)
Bodilyatunc tions hems asesse ede acre eieadseesser tie denceaatemeteee 9
IDSHICLEMCV Amen: ateacsmcdiermataccconeceas secconntaamncdisteten 228
BRDAR aac ones re eeiaa tei Ta oases ee eas ere ees 9
Foodrclassiticatlomeseressseieceetch eeeeniieens ace cate ences 3
FOOGEP O1ISOMING ee -er ener aseccnmehecn seein. 123, 141, 143
POOHMO COR Rr aaa cadensvecueeacarcaniaace
necreseise au aeanieee een nae 148
BOO WOW GETS ternwenrenratianconcistus etter neteereracernaisbnanstaneractaratacers 148
ROOtspEOD EMS: a3 sasee ness iaigs dojeoseaaseoas aaeeeeeem oeeeeeasteReee 147
Breer adi@all Site ccnscuscncuooncerenc cnataneeneeeenceshon samme tee 19]
POrLeG MOOG SW ae ee cette eee eee rent era Sis) 4), Nao
BrucloS@qerstee cic mascente ioe naee aienet aot ouaee note renee Dilfer,
ENEULI Roe snes oorortaccbtoers oa eee eet B= S37, J Nay Iiss7/
Carbohy draterSOurCes....sssoeae
meee ease ese a 33
GURU TIS SERA SRA Ce RAE oe SACRE ROSAS SNE SEES AEE 175, 244
PREPATALION a cssensteecmuaeenentaneteaaccteueme
recente tereeee te33
JFRUV CYRUS) WOWLESRRARMOTOS) cooocagconesbecoascoocc
eudhour 149,252; 287
CylByas sn Gar,, Wan aree aaa RRA AA AREA ROGER Ane Danat ecm adatesecdanouads ZS
GALACIOS CMT a Bae pectoerch coc capidoniacnemeeh acne eee DS
GAalllISCOMES a.creag socnta nets ae esata ae OO oe Si
GaLrbanZOweans:poaeuamecet wana meen arco ecm 10
Gat GIES: sii aicaanits onde terns subreden tobi ep amage eae ena 272
Ganliceeen: ols Hil, IOs WS MOAI Thaler Sy. Sie). TAS.
281, 284, 288
GAS ererteciaree elanraastoitatcletttsterslamalerraastera
reat araemer eee 139, 193
GAS tis Bete taiteanerranoaaceaeneh eater mnranaamemaeaenee US, WHE
GAS LFOSTIUSTILIS Marcas ere sacar exces ocara a eenrat ee 141
CLOTS ac iaterercetortirsgretarn oer ctor Aa agate Ee 138
Giardia amb liaise sorceyearrvarerss seat eelas aaa rasan eee 283
GIN BEDITOO Crime srvws sama aelosteneiivctan tac soseanile dance edaneieetee 214, 215
GINGIVITIS BER evar seete tank ne ench ema ccveat ences ineaealoaee aaa aerate NSi/
CMAKCOPB 110D axiyieaa tener ees Nes hein asco OM RE 208
GINSENG Heer sacar sraaed ones ens oan vcieequbecmenteerteammmenremeele WiAlee2 66
Gland ulansietree i cater aecccaticoke amen oes eee ee ee ae 269
GINCOSC Risse teen ee econo in oa eee 25-32, 119
CRIES ATA Eeeee cassie ad ouhasnaiurasdamhanan naoCete ee 126
CATER ILI O Weteen artakes Peers kn etscitanmsomeneadencoaptseaesencecnt 208
GYR GM Sea ctasttas deletes co ttttsanshbansusconsnmsnasdenbucededaves 25
GO] eewtae. arenes es eret cea cst ect eas senpesneaasGaccaccete
temadentgens 268
Goldenseal...... 118, 122,°140;.159, 172, 195, 2395272
278, 281
NGRTING IS 5 sr sncarncerscrnanasanictinzen 136, 161, 209, 212, 266
GOUT. cae Oras noctonscee steers rune stoasheei ss cash tntesemeeter 149, 153
GOTALIAS Ceager es ncenenones guec ceases caiauissnie sess saneounosweneteens 29; 237
WS CATDONY GALE SOUTCE:..crces cuossoasvasescsnenentney 26, 29
CRAB EIU CEA 5 ocd nde. sev sstnagesnasennsshsmapacanda terreGene 152
Grapeirali Seed Sxtrack.. AK i siicasGecccnsienentninae tab eees 284
GTAP SUICE ecco ocacacsscscascsescoedessatsncstteassetaoteletochensetses 29
GUAVES PD ISCASE veins secetsoseessera sarees tesemsnsesegersteneoaeeees 267
RTRIReIDALT aaatts wats casvickr suns ssaircissaapactaen sansighumexasunnesnacod 161
Green: Darke yale occ. sase ssasnesiisosssiobdoecorasyahebaesetinens 84
Growth hormone releases jek Genk astteinsivan ssoodeseehs 126
CRAGNe eeties cdc sicanson ecient atsconfasnses sano unnap Reh oe oo aSaee 154
GUBVAISEASOR oars: x25 antes sendiwianncoieteatqece eee By
FANS
OV etek teas rea. co ties doses eseieoie ne onseat sede ceanetsoasteoeoeee 73
Edaiirierte eee es teen een tchictiaey cone dunesav-neooinn stenseincwatoucees 161, 291
Hairloss y.weiecssnesestisnsisnneeashicoapandsscccossuccatwalenesiesanenasade 161
HaimminerdizamalySise....sec1eeseeecesUSS el Glew 29)
RIALItOSIS greenery auweeasentica nceSanevancean net ue wadeomence tee28), BOY
lipbela gtgates clLole'n ccgonccunetoctansabac desudoscacHOoC coseoocEodeosoaconscded 147
PRAeVClee rupted otey te cnzsomen roseaseneynsnrdeccarensemtasumarsee Th
Headachemerr.is.tesseatetcere, xiv, 165, 143,175, 1181, 267
PHC ALG eaiiics sesscoeascconensicsessaesiesa ceed sieddeasoaetieudee edvotesxiii
Heantattackies octane. eater eraeesncetecechwviecsetedeate tence257
HICATHdiISEASE Me secsatensce noe eeetacsettsatscinense esteniaccoene oy ep |
FlC Amt U ri merece sesec een cseeseseeecssscee eeceasactmeencees UZ9 IGS
Heavy metal toxicity............... 115, 161, 165, 179. 253
FIGS PUTS Mesenesmousou sessed nace ae cna vairse oe caenaeeeecseen ees 147
Hemo clo bintccscesss acces Sacescsocesrseertencnteneter stats 19
SMOKES eee cate sietecns csvclansescbentoosciendsncoassscusveeaos tener’ 25%
FIEMORDR OI Syrennsanetaqcsseuses odeeece lock ve sdacieecccesednes 171
|a(S) BET AWAIS) GocobaocaoneaccacosoecdccouocosocaUcoccooLecboUnconcbone 73, 173
HeTpes Simplexay peurscccssensnsenseniesssoinnstnncsee tease 109
HeSperidittiienccccecso ser ssinenelictasmnsetsdassmonacacecesseoet tones 244
TBPRNREES 1aVern Eel cocneticsadeqace acboncupooadbuncond soStactacoooobdb0ns 175
FCC UD Seereetetiaearectatere vested ecseaneace iatecteruccscrcetarsenscs iG
Highibloodi pressure: ..vacs. ccrrrceseeereessnenrirc 73,18), 257,
Highdensity. lipoprotein <.%.-......csecccosesesess- 36, 42, 104
PRIVES rete orc nnceroe tony taeeee he netiienbs doaceaans 7S 2 OleeZ OZ
1B(0)NEA occ oponasoosodbeqdondcgsc0ceo50ce
soniccgEteL 6to6ce9 sodcunHon9oHR00G 27
HOPS wasssewnisasnetassagt tareueceeaeumeto meters sont vssslacsasanee 226, 258
Hormone, formation .:: cc .a-seseucossg.mecacsseeuss
ete 9, 20
Horsetaile i ccsncccamee
cco ee 161, 220, 232, 254, 280
Hydrochloric acid i..:0. a0 9, 140, 145, 193, 232, 284
Hydrogen, peroxide, 5. .c2.scas..1 5scns 64, 93, 158, 273, 288
Hydrogenated oils........... 5, 33, 39, 41, 140, 238, 264
ImaAaT STS coadacoocgacnsanonadnoAdadooosanesao0GenS 97, 143, 174, 286
HIV PErGal Curia. 2 iad. ao opgbews <csonNios vaninnce souwsdwacwe zarasaet 203
Fly
pentensiOnanan.eceeccrcescseneeces (sy, MAA, Wes, JUG:
HY PEGE FOICISIN one cesienes avecwicniotonntienwscnusenes 267,,269;;275
HVDOSIVEEINIel ionaecseaaeduaneaee 32,.77,1139,41669185,207
ly POLY TOIdiS ieee ces se eseceeesce nec 2672693275
TMMUIMNSISV.SLCMeee erences 77, 189, 221, 253,.263, 287
DSTO Y ATA OWONINS: acecoeoncncobosropcucdoonéeactneonnoor 190
Iii GGStlOIM nsseveciasceticmne see.seors wveceuv cone taeren tetee L29;2193
TUCO Aadote ices inccwacniedatcGesaterti ecm .ink phate sean 141
Ingrown toenail) ci.cccsc ssssaceacsscoteansoecne sete eee 147
INOSICON |5 rosso sense sins eincminrienemacaseine Aaeee eee OPS ial Zags
Bodily functions ............. sal ence WneiSaratneaunancadeeaseeee 5
Natural SSOULCES.. .:s.cssaccarsnasessatunuerescescesenetetenats 9
RIDA GSaivessinctenscuewe sevaacasedncadees bogarde suosenesccdagtas tenet 9
IASCEEIDIES T,wcisnsnetsccimnwnuspiinpsaadreccateatesnseracacsetet pees 195
Gatsfeyantaite ltSA san acso canon apeoucsensoosboucHeSbuceanbo coddandds MSN PAS
Tsuna ioe fac acct cma bets seilsiselnieles 21. 32251555 L20185
Imtestinali Gas eenemncccteuscscncestedaessentoseuseaecsencee peers 139
Intestinall parasites casraeccnapenescecee: meceeaeeracoeenee 283
|
(orshiGhats ome oomeeebeccnceruscnceaceccetanecucomaocdee LOR SOR 269275
IPO Reeeeac
ese ocedet« AN ANS) PAD), AS), Ori, Use We) ey), PASS,
AbSORpP LON Tales ie. sae sasaccenecsteerwseereeceeeeecee eeee 16
Allee in. DOA), ccsiss<cssvsnssevaiepponaaucadadanesmesscseemans 23
Deticieneyjnsae.-ceaueceer AV ISS L201 219 2a2n2 Gn
Natur AliSOUlCES: 000s.) 260as ey undies tetauas stage LOZ Oe 6S
[ichitige 20 Gitta fade eee 179, 201, 252, 287
JAUUTRGICC irs cx etatoniccsncasntloennananita caus ster aotemeneeaaeet 51, 173
Jerusalem artichokes |, ccssssprecucosewecsanen-cnesacie eee 26
KOR CNEESCs io.to32 cn dca uiuass eunsein sat amane cea 53, 288
ROL ot icavare tansancus nse nanaetn encberseneeuaccanessnacseeneeee WS Mts}
ROE ALIN. cave eoncae Macc anaashist esas jeisslselisideninpsecmaetacpeentcomee 21
Kidney: diSCASE i.csc saita aves sisson vedienacsened 45, 119, 125, 175
Fluid im balanie...accsiiwessaseameeetatteanstanssue <a edeeee 49
KRIGHEY SION ES. oc. 2 ou cts mitre aa deat eden reer eee 203
EAI aEtase pecacastinna reales canoauea nad eee asn ase tenement eee ame 49
VA ClASEiaraccwcogasnasvaucascuen sessoniauinetevensenteeet aamaeeas 13, 139
Lactobacillus acidophilus ..53, 93, 123, 129, 144, 285,
287, 288
FOOdS CONnlAININYG, cic: cctasnaccscanedaeerecnaseneedicis eit 288
ACLO SESE eases cece mene eee wT ais do deta neato ate 13
Lacotoveretarnian ccaccreanuannnerriniawvet dae 173
LaBrie oes Fences evan nino ae hanedVerinanediah aan 10
Boaily PUNCHONS Ach sccitk Seve ecto veavviesasiitanadtotans 10
NAUFAl SOUTCES ye irenssedeancsuevecersigtvaseduavdgevdeeene 10
RDAs areca
cnt td UAV ie 10
Law of Adaptive Secretion of Digestive Enzymes ..... 13
LARICIVGG I ieleantevous sco ctvany does neeethcbe steno bivnnauorenisate 115
Lecithin: 12, 36, 37, 105, 131, 151,,207, 242,243
LED CPAMPS. Srtsdhivvnsbiecsescca tersasestancastsccster tee oes 205
ME BUNNIES frvsteeeess coca neeasees ees tenaee al tes ceChe ties Se 42, 46, 48, 52
DLEVQIOSG 2s ods 5. volccssscxeancninatnenamnacecdganseesabereasddaibend 32, 42
PAGOTICS Gini ncccsroniesidanenanv entiwandencetvesiteregutmcerenend 146
PANO RIC REID ie dandccsnasccatecswwaderrvearseviedessigiabes teeta 12, 36
LANIGIOMIC BCI Aves ciecisascsareaiiseviseccscceblger? 12, 36, 182
Lap’ problems cncstcrnistncasssacnstnseivishacsoisssaieadig Gens 253
Lipase: Crrzy Mes Fac ees atest wes tovanat lseaedtecescs 13
LAVER Deore
eave sees SES He bee cei ets IMOyey Is}, PASiS)
Liver Cleansing iiss cvdscsscesescasecedimevecnenntidotes leet 241
Laver dis0rd ers tatiticncsicsstivevissavs 6873; AZOF 1/3 R267
LOW DIDO: SUGAN iifi ccicsiecsscsensssctistesssecsascetseosens 135, 285
Low density lipoprotein wsissciisississsssscsacacecaes 36, 42, 104
LUM PICANCED Hresennstntecsteinaemnandanssuntdat cruneuveae aaatnetnes 257
Ly MplY NOGES wis ities ceesscavs cestanee essere soeteeees 141, 190, 271
LEY SING Soeets cosas dooNaanenc esas snevarsdoseedasreeaieadtsoasatersendaesest 109
Mav Huang oaaisieiastaiaesseiocsssesssatates ocesessnceres 79, 84, 127
Magnesitinieiieite cicteesecinnreicaves ete 4, 20, 84, 198, 208
ADSOMpliOnerate sava.ovec.oatr sees amcuearenes seoceredecmme Sots 16
DERGCIENCY vc scineusncsedisevees 49, 167, 200, 203, 205
Magneshum/ sodium balance icsssiscccsorvseseccerie ootaes23
Malignant melanoma .<..s.iscsissscccocsoosecsessssanese 247, 250
RISK fA CtO6S idu.cssecawatcevavivewaersuanreeerniens vostewieen 247
Matton aise te Soesdes apna elidaes saceasamsamivncen taterenearens 4
MaltOS@e ie. tiecccccrs ta vache co nommutwadaterestaascnsavesreadanassceote27
IM Eevaets
Wavfetes po 3c060G0000.0000000000030
00000 4, 20, 208, 255, 265
Bidavailability...sscssesoavsswesuseavserscccavawatdaeeoeetoes 16
IMME PezeT BISTE. Gor cuadouroodooo oocodadnGcLOUNG ons ces voGnd0GxC 37, 39; 42
MaxePlancktInstitute cin.curne code cteeesteecscereeccsseress 42, 46
IMGatiarenanntasdiesnesiies @sesainenoneszeanSwusseeerenemriecs 42, 45-46, 49
EEX CESS Sami eaies seteinmanattoanlatecaitaacenas tesaseeaioewes 153, 241
PYOCESSEG iis ise vscerentidevtessonswostensciwssestes 50, 108, 165
MeditatiGtiwncass.ssosiewersssricesscasr tierce etindeeensetereoese 259
Me laniomialss.cit cto ee tract encsede ve indodacevstecssbenediucnddetens 247
IWS THOT, coccenegcoqcep9nbocs0000n91s-0000000n LepUCorEJoRaHngeboRTODGGbeA. 207
MENAGIONE® Gyasesr se resencsersseenervarsdivissoadsets ieeeencedt: fendnte 12
IM (FXO) BEWISE: cobs cc0ed0conenodouusaodo aocceconicoonARSaReRaconSEOKHRCE 229
Menstrual disorders cscosccccancescneccnscnsssoreucscneseteaee 165
Mentalihea lth 27ps0es conse cxacaneaegyauyeno>cnqnentaneteaseee 211
Metabolic enzyimeSie scence seni eseeecestecteeteece a 13
Metabolism 14.2 ..5;..-.05« 10, 55, 125, 136, 232,,263,.267
Methionine esi sor. saeussecanedsaseteons a ecoaren roses208, 213
Microwave‘ cooking .........<2r<: sseaecurstastraeatoreeeremeeee oat 16
Migraine headaches <.2s/:e0s34,7 ra-qetivearerseeestserce tee 166
Milkereesccccex 18, 37, 39, 44, 48, 53, 103, 114, 175,198
Milkethistlesys. eiiiesct.cte.-cs-cea-ncteetesaceeeeseaetoadmenatasenas® 241
Mineralianalysis ...c:c.. 5.cccassscosesawenuss 3, Lop concow2ol
Mineralibalancing..-<..c...-.cscnrnesccezcciesetaccevereastereacs 291
Minerals qe isictecccosen sessecsecssoosecebceccessnesacee Sh, Gy, Sy, AY)
Andbhiberpers, ciccascn.cascqtetsyntmec ee eemecersaae tices 17
Bioavailabilityxereicatc-cscadenssisssnensscisseauessicetenesee16
BOdilytinections vc .1sc5:-vecsssersscoscsassnenspueeeoten een 15
DefiGienCieSy. x. auc-wscesesisecaosece keene suestousseaehs L291
WoW (Oni toy G10%0) .¢ba¥53: eroeocoeseonoeososdesocebadeeaococacoocouK 16
Major, atid minor. 2...Sis. eds skerncant-fsonsuenctsonsnececeneons 17,
Mineralliwater2isceet oon csasasenssassorseocsuserassnsoseemeeeeadaaee 53
Molasses cir seth cote teteaowsatiscsowatcnoosinsacasweeseeeceas stan ih
Molet(Skin) i ccessaccccn: vocasooancne casdiee ccc coe sateen 247
Molybdenum, icc srcscacessccsscasacsasanctestesamercneen eee 78
Monozsaccharides no. ssiecoayscassseccassseee aateccecn store 25
Monosodium plutamate , ...:.:-<tevasstsiesssessvevss-seaeeetre 165
Monounsaturatediiatn.nacscecseccteuceeeecesea 26, 37
MOriinig SICKNESS 6 6 ci4iciistinsciscpinyerscepoessasgarseteescos
Bae 215
Mosquitosbite $i. tite a.tescessstnsspenpoaecserieaneseocsesmetesses PVF
Mother's milk (see breast milk)
Motion\sichnesswe 220i sats sscsssaiacsecnee scenes ieee 215
Muscle: paitiys, tic. :cscbeaancasoepetersn ce:sastecmeracaateetens 235
MY OS1ODINGFio<00caccsdacsacnnesePeasetatesenevetacruetpeaeeeie cute MS)
MYT ia create dibs sivousasonccwesuasanetinmagoneeeins 110,159, 272
Nailiproblems... 5... ccos.<-css-ceegocse een no eee 219
INA=RGAR canto: cu cancanasnseceososeteneuicesoaccocseemeetens 131, 252
NasahConges toms 30955 «.Sucac.vatnsspaneinsoosavane svesiencinsteaes 221
Nattiralhealing 20 scones acotssacscoasioscsssoesssssagaaeteeeene xiii
INAUSEA EAE GS bae eaceunrceieeodn ances seseesean se tacos em ncctmaccaeateen 143
INGTWIMESBroiecoses tr ecnascanse aomssionensmemedeeess taea meee 161, 162
Nervoneyheadachey.. cc; ix casas ssccasracceuute sce ete eee 165
NEFVOUSNESS Rictremis-osccs osen-ceesoreviecsnaeersace L65y2 20826”
INGUIEIEES Beas as stioniswecienawactwomaiioeccueceseinceerseeteaeeeeers 73
INSTORENES (Crore bihom Tat), coo coocadocadoonauconssécoononoss 50, 165
NIACIN race sosdaaccccsacscnenseseass So) 207, TAL, NOS, We7, Vere
Bodily functions siv.or.4., 043. ,2neesadare ta seeettence ste nee 9
Natural Sources <a i eucesucasesaeasnaaieenteace-ugenetec eee 9
INGA CTIA GE iercacertcgeaare nc te naan c rs case acm sures eargse eR 84
INISO TIN Gumi eae re teria a ee aeen erent nisoa cameos tisunt ake oeienRemouantinn 257
BVUSMC SS £4 .5, ticeg ac kaaachasvainnacavavevase somes 227.
INGRG Pra, 6 che coh cao onewanins nh tnauaianeneicdvagawnaspaces 208
INUatadt
Es@raleeeeenntoce se cetecnssescee sotto duc aot mace aaa eee 3
WSN CIEN GIES Pacteceect acerroscoe Gen cerecoche esate 4, 161
INUIEGS Renee ect. ect ecdaat co cen ccobeaveceomes 37, 42, 46, 48, 52 186
INVOU BIA Sacosig Peper concenccdicvavicacinecsiexeansancebatieteeaannee 227,
LOPLI OYG21gS ane re SoA REE RE OLEOECCE EINE IDR ALE Brotic CHEE BER Bane obhe 105
Malmeanke eee cases ss ccc eaicesheascocusctetenineceeee 121, 186
OATS Hees rene tee ate teks cenciawatcnveceeccacbaeenesuer onctadseuganeceess 136
CPE CR A Poo hans on sucka tdennsanecalan’ S819 125
OCLOCOSONALE Rene crane as eee searecee ator verson ce tmeeeeanaeeer 134
IV TA Soke ea ocneites ua hens Saison cane ssngasadecsanmaanuccnetlaeee 253
Oligosaee Wariles wire hes seae stiles ayccercnncsensanstetnsaeeete 25
OVIVGTO IIe Ge NR eh cee ear ck 36n1/52
Omega 3 fatty acids (see linolenic acid)
Omega 6 fatty acids (see linoleic acid)
Ori Omer ee ee ee eee SILOS, 2215 2725285
OralContraceptives e. .ccncasceresnaniesces 165, 167, 228, 291
OT SANGIMCAUS Cee ce acewicnicesen cece sseeeveosaceaemeclese deesee de37, 153
OLAMGS JUICE Fe iseses ses swsastesisanesciasesisucscecassessoasses210, 245
Oranges. ....... Goga n9 odode aor angonnap daonanndoandcnganoundascadiqae 188
OVIMEM DG eee ers ac ceceoreneaee aces omen c eseeea aatecee eter eenenes 126
OK OUICACI ieecseacecas se cee section one oroe ceceeescseecerer eee ene 10
BOdilysiniChONS sesacccucesce acne ssccececesaiee serene ener 10
IN Ebieel E10) bhele. ailatagcccncsdononqoacdaucacnacmnoaccucosecosadoqce 10
ERAN ee eco sete aisle isi bosons Reclasouaaaininssieeaeceseceas
cents 10
OStEOARUHTITISE 62h .< cence ude euwascameceanacecoeomasaeat
enon cere dace 83
OSTEO MOTOSISHier.sceoneoacr sememerisrssuicessises 200) 229) 295; 257
Oxalicga cider cation tee ae sanes eae eee 66, 203
COREL ES BS apa d0 noone coconacogooudooBoNbondoHOaDbaGodoDIsEOKAHOneUBTbaGsDOA0S 64
PABA (Para-aminobenzoic Acid) ............. IIall5b552'53
BUGGY, MUP CHOMS Graceca sss creccnaxtasnoantenesereeersaes 11, 253
INattiralkSOurCeS prstccceeencsc cece teccenes sonete eeteseeeectnsns 1]
18d DY ae os GORE REE BOE BDO ACRES don Ge andisc dianBrcnearm rn cronndaconcicad 11
[EPLE. n.caGO COAL CCR OCC CGE DSTERO soc Coan ao OSaceC a CH ORCnBBUCaCe XVI Zoo
IPATICECAS Wetec ccc rac casse se.cccecessessecsescssesnesessescesqueelte 13, 14
Pantotheniciacidiesn.cnsceos eit OMIA el 5542 O5a265
BGCUIV AU CHOIS Crriccce ences cana suarasscncaearceserrerseeeseea
ents9
Natal SOULCES te se csen coe cacenecusene
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1) D2 ea i aE REA OR ER Stssac trrionc Ron anOSOROSCO EO SEe 9
PAPA Accccssscaccecovensreerere 8, 70, 130, 169, 175, 193, 245
ParaSiteSig ce. cececccnste cssonsstectiescaswarssgrecscesse NWS, WT, Ass
PaLrkKinSOms DISCASC sen: oscecaccsdeescesecrdnsesesecas
cnseneceaes 68
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Pauling Linus) 4.c..sicccccscesssesosesscesesecs 7, 111, 191, 243
PEANUtSE ne secrete sconettonss sores 37, 40, 42, 45, 46, 49
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Pp PSM LE areas esacos castesicecieiesleisciotsecinatelats 193, 213, 274
POP POTStixsacrcctente toons sicdceslntec cel csisselcawewe senseless 11, 31, 245
PeriodontaliDisease wer astasssscse-cettesccscecdesecntesestiecsee 157
Perio dOnliliSusssancuses. secenscesenteesesoosews stasis secleseseaeceece 157
PEES PIV ALON saeoe ettavteh elas!sfostenrislaele stelesetetel55, 149, 205, 267
PESUCIDES A Goossen ost tieSeuntiaedes cetanedeaesabettsscercedsesseseess 52
PO US Tiaasrorc sores alaeatsletsatelatsaistfe'eleois
loselvafeatatoorsloneatertoctaste 98, 264, 286
Pineapple ere cavecwecces aesseceercadeaageansswaaites Sow OmlLOS meal
PHOSPHAalEsB roves ns stes dacee ce etee vase teesaieavewecav estan ostsaeeetiedee 56
Pheniylalanine |2008 wsccvcdesvesaviwivevceties eee 235
PhOSphOrusmes se csstessseseeeeeastes 20, 29, 45, 47, 59, 50
EXCESS G5. deccvessevscensesee
ote tausaesewerataucaueds celtics 159, 203
Piles (see hemorrhoids)
PINK" ROGUR ct. Bane ed evictions eerenasenes nara anes 284
PUA WOLTMS !ictes vceltensssla sles atatateloi/slteatelieidelasiceisoiidtnen
neces es283
PLANTAT WATS Avaesctior races. wetsuarveinaregtiatbenmiuieiuhialeemeeee 148
PlantarcPascitis neva. johccv.cecei ches uomnsstelvatslcuiavonnuctndeeeaees148
PLA eae et ctorcorer olattard sevecratstulcitoiods oolectetaeres Wy, Wee?
PORESeT a ice. UA ain von csnbesillonisictaneieientiabanieasbweencedt 149
PolySac@chianid@s Sea. sccssexstsoceves cooncuk Siteateeseanatecooetees 25
Polyunsaturated fats. 5... .ccssscwncaasesnssonedeonetieoteiaroe 37
Postnasal: Givip) cssicnsteagestnssnsese chsceueapesiosme teen oonecemones P29))|
POUASSIUMIUMS srs ere spsemgenac stonecieneteenies wtenstiolanee 20, 135, 263
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POLATOES isc Sev ancdetae ba ceateos caseniates 26, 29, 31, 76, 244
POURRY 1 cisterns iivavecvieivemyehanen
epweiennues anenroinameinaeanneaneneees 9
PLE SNA ney werisicrneweoveiecmsvessaedeeadedtoaageuueosncane 213, 287
PreSSUTe: POINtS ho cces ses teennsaslcreodevoneeoe ened vacates stedele 166
Prickly heat rash powntrscvevserianv asia 253
Protein’ -:.9 49-54, 59, 1615 1735 1915 21982299255
Bodily function sicet..cccnoneceeavinescondienctren 41, 251
COMP Ete inserter 46
DefiGlency ct Psciessceseravercersosveotevteveeerd 161, 203, 263
INCOMP ECE Soir... FA ries Move teenen tenes avai ere tate 46
Requirements caccccecneswareinanewavasevesadtereeseceoeteeetes 47
SOUPCES Hedesseiiteneaaintadadicnitecvddesvendeslaisade 44, 46, 48-54
Vegetarian COmbINaAUONS su evrenesccecenvsewsdteoess 46
Prostaitiswes: .322 fsck. scenceenccncsetat.ctcededesapndeulenad daume st237
ProStater ives adic sdsers dsanaeteneacaracheiaonteboustvacmewenetece aes 237
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PPV ORDARE een Crea oct caer te eda cn vaeead vanes LTTIIOES 157
PYTEROREIG Seteex oxccsonhuw anne casmiwt cohuvteaaevecadh iepaubsnneneeueeene 9
BOGUS TINOUONS* givin eeiioverianinineniutrrents 9
Natiiral SOUnCES Wateectswssiussck sscea toshenats oretieataserenestt 9
FRIDIAW Eye Sasmteceke thet eeuceneecer sh Gaston etvanaebonueaein esonntoneee 9
PYPONGPIa sei pareabiciess cabivenees tinasicasacdeacvsorsseaveccaves
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Quigleyy Damiel Ty retecsis coca Wikivedevantaccamace meantime 5
RRATNIIOSE Seeman caer aes case nds bo vee eae a Aine dares Hey Re nee AMUSE 25
RAISINS recereneae ee ten ceed ata rhc aR eS as nate mea ec esau aeron TREES 32
RASHES ree cceeeeosee eo eR weet Toe cab ee eects 2OM2Z 52
Recommended Daily Allowance .........cceeseseeeseeeeees 4,7
REd ibloodHeell Seek ete. co heel sas ena 18, 19
Reth Saep berry tess rcttccte ost taeann 124, 271
Relaxation yrcrrcercnceencdactcen acne contacts sora auanomcachonensenaes 190
Reniallcaleuli gece: was cece ec eanceh wee hoster eee eee harcore 203
Jedeterbunereutoytsohakatatntes Gus inane oroncasddeiseoaionood Noose; 83
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BOdIWANINCHONS Hssoscccnecsseeutcaes. caeneuamecnterneaaar nett 8
Nat OFal SQULCES isscvaaanresvisictanetandspitnnsessensyeswanas-one 8
BRAG ae ia haere s ecules Gees wom ne na eainadieanieaunenne ene ea ae eeee 8
184 (Ges Se adore abate panoo cence EosotonecooabeTaroceancn: INS), P21, PX) ON7/
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ROSE*HIPSaectec ve ss rersatavessassasastctasesecesssteasasae 11, 32, 244
IROSEMMMALY eam anceces se sews s son ase iecoe saiscseieiectonalersiie nieieisslasieeiee 162
RROUNGWOLINS Hees eoasceticen ne teen a eect sasvueesrersustausnee ores 283
RUA DAG atin sesssscstesesaeraeasdtentesessdddaseseaesnorseesteecasets 31
FRULCLI ca re Sa dedee sewers Sonae at auanegeunsions See nislememeceninsianeiihneenet 171
Saceharidesnwrcecsxcvneecseresdovciees sheocmsondenee sanauenteeme 25
SEY. Sac caccboagcqsoasobondecs sa0suadaencnadons acaoenddncussbcandrasouasdon’ 271
Salome llawetewas.seckcssecteschscstaccedtsaesmasnceen 47, 143, 245
Saturateditatqecssantess sete SORSTMOO TA LOM aINOe2 38
SCATS Brees or cee So ce need Bes oo ndawaw once oa scisapanedewadeveamaonceeoes 253
SKOITEAY cbecccaca5:10600000G01000909000 sopaden0 gbaAcHEDEaaoBdesASsAne 4, 243
Yer foes leseoaroncpodneeanccsocateneeaecacse 19S 20422537, 2374268
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SErOvOninie eres tees occas seek saase seek tesco ohenonedereiw autos gee cesause 198
SHEL AS Ta Fre ota Pee aa siete a ea vee nator enseael 50
Shortening Hos. 2 <sce at tet cwendcgeenste eines dessassdaese'e 39, 42
SiliGaeeecccshecedsscbesenassucesseoe eteenee aeep eenereaee 22052324
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SINUSLCIS Fee ce aeece cores dooce ove see tuisede acieoseaee weonasenm er 22a oi
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RISK IACTONS cic soseees dicesconc cee reatacernantenuae seeteasee tisene 247
SkullCapercnescccsaracedocsossstenonssonnsscseecceses 198, 226, 258
Slippenyselimynecscceeescconess 124, 130, 242, 258, 271
SIC Pe ereeae ee oe sauasteisecsssiesicriasemars
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SleeprproblemSicc.cccceccaosenteoeetasinenenasnccrs 1S7e25)1
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SOTO) G1BY? Gonogosoaocdanachooncadeac conecdesonocadache sagcHondosecunnadans 261
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Sodivmajasconbateraaccacsscaccssss coun mtecnseteceeaeecas 173, 244
Sodivmarchilonidesaaccesscescsseeaesorcec ete eee 182
Soditimiflowrid Ghiacccecscccocccnceecesescewe naereestanece recente 19
Soditimpnitratepercwsetc eet eee eee 50, 165
SOLD ito] ee sore oe oirecece a oiowaeaianeimbiee serene ae menemete notes 27
Sonresthimoatys wees. soe ee care tenses arcane eam enteaneteneemoeceneneeeaee 27a
SOY DEANS eeevers ven toaeccn tenner canceas eden iamenence ss 9, 18, 36, 42
SOyDEAaMOIl Fo diccsecnenccsaonassieseeleceesaeesesnelscoaemecnossers Sif, Sie!
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SGOUASP ce socasesctacsiac deotiosseaen Meme cadioesssossesseentiecaneseteee Si
Staph yhoeel icchsnsinssoisnccearsenscckneronemasans tee Mem eacmatice 143
S tArChES ye ereae cee coca aera eee Ree ae 26
DigeEstiOneproCeSS mens csacecsemecesdoaamoceredeaceecres 26
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RSTIGIE I< cra acceng mOetoe NCR RIOROCA CARE COR HEM EOE CUR AR DRE APE scr 41
SUmmallanteees acc ccssass teccescc ue wesc seece caesar sere ace 197
Soma chil iyyy tance eemactc trates se rea Senora 141
SCHACUIIMNCOLME WIM eceeesrcansececsasemecneeee cone eee eee 25
Stress .64, 135-137, 165, 179, 182, 189-190, 263-266, 293
Stretehsmanks Hyer eer oe cee nae eee eae 253
Stroke Rea eicdarescnaeustamen
sevcaehesedosnsecae Soo daaanen eee ZO
SLICKOSE 1555 se suisnnaseacemuanoss
nite daaeuctureae sence meee naa 25
Sugar ..... Zim lOO MLOS will, wll OS. wall Sal SORmiGos
IN7Asy, WMeksy POP, IPA, PNT, Presi, OXSIs), P3783, revel, Wis37/

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 178/185, 202, 212, 217, 238, 265, 273, 284, 287
SUP tes ere eer re acts ere ssid cnea evans sadnuseneaska tes 87, 218
SUL ete eee, eaten eee heen acca esc A975 2425250
SUM UR aoe eee coca cas cane acoeccsces ste a stancocnscauaes 248, 253
Sumblowemollewarecteen sek 5 ces cscencsnocasteeu eccssaecmencs SS
Sunflower seeds................. l2n36. 42,46, 49525237
pepbyeh OSTEO ene Pee renee nee arene y Micrtrorncem mere 4 249
SUNSCREEN ca ecete: cen seen nas cesssaceceane ieee LOZ 249
SUPISHIM CAs rere eee eres cade eet er oe cance: 2 OS eloleue47
SOUR eee tek te Catree ones cos u ante rose ceccassmiaceas cbesossueeceeras 249
SUPEHOXIde MISmuUutasel(SOD) i asccscscsctesccasseassnensee 84
SOUUIR EIN RIUS oon ciere ws pts amasacn accunsa ypantaosaskanasaatenueees xiii
I PECe%6 [720) eon. sono aRONTIO eCCHOc Hace DOROBMER RE onto connaes 6, 255
SWAG Ge arco erences snsredenasteeacsagetsstemeectenmtencsseanecs55
SSW EMBO Une, Coenen sous caiccnah fea ctecsacrasehach woEN econ AN SAKE 148
SWEGISIUDIMErSbesttece 5c ceccescarecemeoeencccecntes cea eee 74
Sy ee eos sence cab hs sina Causeyed cage noasaponsce uname muapiagedene 142
PAPSWODTRIS HGos.cccsejneceseosnersencisseseoneecsetseasenenessnt siesicies283
DPAPRWaleieeee ncn cccck ss cescievn nesssuen cer eeseMeoccteetaseccecseaees 56
PDATRAIPR « orsicocseos she cicseseisa soso Scien tse yes Sisineeae SZ,
TAUIEIMGie cee cases tencelss cet ect een tieasat ureecienes 208, 241, 255
ARSE YAN REO LON We a cacnasn cocedeaoGcc
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Te rapy ee eeeete soos so scoken sccsos sats vsostvas seeeOoteenaseee xiii
ETOP ENIG HEC Fao; sox: soaceseceanccassenpet oes eeaeeeee 126
AWaitebootteter VSecnnodees
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BOaty Tum CHORS 6 oreo score asnchensnnsanaiaeSNUranaaenerpeaes 8
PCTS IEMO yr sr Resto spades nae avonss seceeprincorrsasees: 205
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PVT SUNUNS ret eecseen ye ceases certcner ecto taea cadet ares ESS 222:
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netics peteoaur LON 2253681974267
MGC RAL ATIOS eote reese tee tieaec deen soeeceetecnecnmesanes
secs 22
TTOCOPRICLON Beene erat ot nice yeosenatennn sceateeunaeeee OME
TO IMALOCS oeetee reeee deictnons voce casa adeseemasses since seis 84, 223, 254
MOSUL seh oceo cscac cee esecesacetaee cess sncseecccas: seeemereeae tans 93
GLOO UICCAe retro atote insect susrncaanasdenmheseyarasnsaaae 93, 157
MTOOUMMOSS eae ersascseee ee oo ae eae oe area dete nee DAS 157
TOMICHTICCALS sas cearotcaseace ceeue nena cissaneneasevesekeomerenadenaceys 293
TOXINS rere eee ee cca nesmanangueeaseneeaer Soy, (638, 17/835 JEZAS)
WRanS tay, ACS acc ceesceseenne eens eee ere te39, 42
Travelers diarrhea .c.c ccc. sassecwascatecares soeceeenaes Sy, 1!
AB ae nEVEh Sorcehseysaannsdsenod
sane sandssdcpeeeseinene Gunes odeaeBaneieg 116
TTISACCHATIGES mececctnccsncecece
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Try pto platy we vaeewreeeaeaeekves vdawlic enesoeseeeeotesteserareceate 198
LVUAVIUMNC!s, ccoveconesercnnecdr tected tdddedeadedacddecddcnsscsTer erases 165
Ultra2violet light seanstiaceestssavesevess 12, 241, 249
Unsaturated Fatty Acids .............. 35-38, 48, 131-132
WHC a Cid Pee sersdts eertecnsee tecermeseeecnnconennt hacen ces71, 153
UrinanyatractintechionSterressssscseseesee cosets 203, 277
WLSTIMSICATICE Renawentace nae deacon seeeinteceieececeesteeseracs 229
Valeriansrootites. css. eo eee 161, 198, 226, 235, 266
VAN AGT sees se ttasereeeessacaeovse
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VAaPiCOSE VEINS rece cseressstes ote noedcs cacto tae sadteneneccecneaes279
VanletyemieatSpardmciucsedce tatedecdeccrdnaeetesceseneceer settee 50
Vegetablée:shortening aaecarictneccsaneosennsceentestaset 37, 40
Vegetables. 30-31, 36, 42, 127, 129, 159, 173, 239, 244
DERClENnCy ris Wetes tee eesti Voversinestee Seitetacaanetteeetes 239
Preparations. cceewws.s osu sccanseseesssnsedyesecnesescne 30, 244
PrOleintSOUrCe serine meee nn dean neseaseeseeoeeseeneeete cece 46
Source/ofVitamiini@saeceveeceserteeee sees esconeters 244
WASF25)92119 B18 |con poononocoGecocaGLosagaoGnonconDagricceaccCaacK0de 181, 293
WepetativerenZyimeSen. tama neccentinantantteseaenetes tea 14
Veniereall warts trsssccavtecsosavate vastacdcataddsdedadetesnd dense 281
VAFUIS Tir aesene cares tooa Monai se sre stendeend ane sma Seaanesasadsateuemeees 173
MitaminvAtre ess 8, 19, 30, 50, 64, 70, 114, 131, 142,
LOGI ZOSSQNON2 222275 239N 242 ZoSy ZoO2o
Bodily: functOns ose. sassveeivevenessees 8, 191,222, 227
DOfCIENCY te:isssissassssvusceassseassaats 203, 219, 267, 281
HighGosages® elit ecccctecassnsiacotadinertaaecaee aoentorede4
Naturalisourcesreesacssecdssecteiseeceea cases SHS 227,
RDAm sitircecsicacebuaiiacsieesioievas Maamereecaartene nae edcmeiecae des8
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Df CINCY i 6. 5508 vessvaissessisssvevastsrsesscoassocscses 205, 228
NaturalkSourcesi. sts. ccsesma ccoansanesancaatramsasoassadeteie come8
RD Ames vasttanuninanieacemmupncsvercbocamntetloten ameter tome teers8
WELZ ation o.o.asaeccsstaraanee steadacsaeiwniatte dagen Sentees 265
Vitamin Ball? eadssscssasestes LOM Sali lose22S
Bodily: fanectons -ariesessecccaatusavenedisvotnaloanuetsenttn 10
DefCIENCY scacasssiandzczsoexscnccsconiad tortsysentenlhnaateeer 228
NatuiralisSounces.wecercaarcaesitesirennenenteotenesceeseeeee amet 10
RDA Sy ussasraatobedectamasancadowatsantas deteduleainoeena aun aetna dette 10
Vitamin Bai3 oris, Serscscaissss cacvssssctanaseneaduadsnataasadcdsdates 10
Bodily functions ives sccetesincedonsanaeseqe verre eeaeeet 10
Naturalsources. «ccaecsserisarernoeren Merete 10
RIDA garctceteisets stented sccterslcisinaiesh tldateccrdetrafetatet eee eeeeeenn ae oe 10
Vitamin’ B=15 to.jscccsesteccaececaeaceswan toes uetaaee coon nema 10
 Bethy Mie tls Fes Es oes aah vaciscastausiodeaaavgret
testes 10
NaburraliSounces ten scoctechcrs once tesne teen eee heehee 10
FIDA Berea tener eee ha roe ds MNO 10
VALET
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BGS FIP CHONG 5 nosis smussssassansss
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INQEIPAISOURCES eye orate ce cose cskccc cies see eeeae eee 10
RIDA errs cree rece ee e Oe noes cea sek nen cake eoceees Meee ceecear te tees 10
NAPA TabbaldSP eo eee saa Tac F GIR CURO CRO ROE EE CELE ELLE Sh PAL
BIG Hats We weyii conse shes yabevoasas savas Walevasis haan 8
Nattitrali Sources ser ctecte cree cce th ocl oe nc tee stun e tees on 8
RIDA eect cccrey cc pcicse st cockos aoa coeaestccatievorcanessencesn 8
Mita miniis=S Bee teak ect acca cecccers es cccsheeeca nena 9,49, 74
BORE DACHOIS Fos oxic ochsavisstenizancs RALLIES 9
INATIIFAMSOUTCESE c0c-> keacce ccc: teses esse eas ee eeaereen eee 9
BREA ees sacnesanevigne nc racse.ccanan chasis recaveonseseseeeecnccconeceeehe 9
Vitamins Oren ccesceness caceeercnecacerse dese 9°70, 191,265
SQ, TENCE MISE atarax same esa ngnor causa. cantar 9, 191
DSTA
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FRIAare eecceene ce cae cincsaewac te sene teens en eeG nea aes eee 9
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197, 228, 267, 269
BOO yy,TIMEHONIS Ticsss FRG seas eaten Sere sacar 9
DERGIONEY. wrisccsssccacscss ceceedes 203, 211, 213, 228, 267
NatuiraltSounces: seas eter cae tenner eens ctececcenee: 9
FRIDAY cccnnccsncnie a siecencuebinedaase<caccueccsana
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 Truly something for everyone!
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From the Foreword by

Dr. Arnold J. Susser, R.P., Ph.D.

Dr. Arnold J. Susser

Ali77 005"