COVID 19 AND YOUR HEALTH--- GOD'S FOOD LAWS #2

Food Law #4

Offal - kidneys, heart, liver?

   by

     P. Bennett

     Of all the grey areas within the dietary laws, that

concerning the eating of offal is probably the most

controversial, and the most difficult to comprehend. Within the

ranks of those who keep the law are many who would happily tuck

into a steak and kidney pie, whilst criticising others for eating

stuffed hearts. At the same time the orthodox Jew would

condemn both parties whilst chomping his way through a liver

sausage. However all these groups would probably find the Muslim

Arab's alleged delicacy of sheep's eyeballs a little hard to

stomach. Another group of law keepers, and possibly the largest,

are those who refrain from eating any kind of offal. Their

reasons are varied, and many are based upon personal likes and

dislikes. The two most common explanations concern not eating

blood, and the fact that the organs, because of their functions,

are most likely to carry diseases.

     The question then is, who is right? There is no EASY ANSWER.

     In Exodus, chapter 12, we read of the institution of the

Passover. It is the first time that God gave instructions

concerning the preparation of a meal. 

     First, we note that the lamb had to be without blemish

(verse 5). It then had to be kept separate for four days, in

order to observe any signs or symptoms of disease. The word

blemish, 'tamtym,' suggests perfection. If any disease of

deformity was found, the lamb could not be eaten. 

     In the Levitical law of ordinances we again find the only

animals without blemish could be used. 

     Today, when animals are being slaughtered for "Kosher" or

"Halal" butchers, the carcasses have to be inspected by the

priest, who not only certify that they have been killed

correctly, but also that they are free of disease. If any sign of

disease is found, whether it be in the fish, or in the entrails,

the whole carcass is deemed unfit to eat.

     Unfortunately this is not true of ordinary slaughterhouses.

Very often the diseased part is cut out, and the rest offered for

sale (very true, as I once knew a person who worked in a "chicken

factory" and they indeed told me how the diseased part was cut

out and the rest continued on to become human food - Keith Hunt).

     The Second point to notice is that they were to "take of the

blood" (verse 7).  After the flood, we read God gave

Noah....."you shall not eat flesh with the life of it, which is

its blood" (Gen. 9:4). At Sinai, God, through Moses, reiterated

this command (Lev. 3:17; 7:26 and 27). For this reason, both the

Jews and the Muslims slaughter animals by cutting the throat and

allowing the heart to pump out the blood. It is claimed that this

method ensures a quick and almost painless death, and that the

maximum amount of blood is drained from the animal.

     The council of Jerusalem reiterated that the prohibition

against eating blood should be upheld, and extended to gentile

believers (Acts 15:20 and 29).

     To most people the term "kosher" denotes meat that has been

slaughtered in accordance with Jewish ritual. More correctly the

term "Kosher" denotes the ritualistic preparation of the meat, by

the housewife, prior to cooking it. To Kosher meat or poultry,

the meat should be placed in a bowl reserved for this specific

purpose. The meat is then covered with water, and allowed to soak

for half an hour. Then every particle of blood is washed from the

meat before removing it from the water. Then it is placed on a

wooden board with holes in it, and lightly sprinkled with salt.

It is allowed to drain for a further hour before being rinsed in

cold water. Anyone following this procedure for the first time

will be surprised at how much blood is removed from the meat.

They will also be surprised at how tender and tasty the meat

becomes.

     Verse 8 brings us to the third point, the lamb was to be

roasted with fire. This point is reiterated inverse 9. As we have

already seen when considering animal fat, the roasting was done

in order to seethe the fat from the flesh. It is also worth

mentioning that the Egyptians used to eat RAW meat in honor of

Osiris. By forbidding the eating of raw flesh or flesh "sodden

with water," God was making sure that the Israelites would not

confuse the Passover with any idolatrous practices of their

oppressors.

     Verse 9 brings us to the last point. The lamb was to be

roasted "his head with his legs, and with purtenance thereof."

The Hebrew word "qereb" translated "purtenance" in the A.V. is

translated "inner parts" in the N.I.V. and the R.S.V. and other

translations. According to Gesenius, the word "qereb" denotes the

interior, midst of a thing, especially the inside of the body,

the bowels.

     When God instituted the Passover feast, He ordered that the

lamb chosen should be without disease. The blood was to be

drained, and then the WHOLE lamb, head, brian, offal and flesh,

was to be roasted so that the fat ran off. In verses 8-10 we read

that they were to eat it all, and not let any remain until the

morning.

     From the account it would appear that God has set a

precedent for the eating of offal. According to the orthodox Jew,

the objection to offal is connected to those parts of the animal

which were FORBIDDEN due to their allocation for Temple

sacrifice. Therefore to them neither the KIDNEYS, no the HEART

are Kosher, although it may be treated in the proper manner, or

with the necessary parts excluded, some parts of the kidney and

heat mat well be permissible. The LIVER, however, is allowed.

     The previous paragraph is a precis of a reply to a question

of the eating of offal, and from this reply it can be seen that

orthodox Jewry has doubts on the subject. One point is clear, and

that is that their authority for the prohibition of heart and

kidney does not come from the dietary law as set out in Lev.

chapter 11 and Deut. chapter 14, but rather from the law of

Ordinances.

     In Exodus chapter 19 verses 13 and 22, and in Leviticus

chapter 3 verses 4, 10, 15 and chapter 4 verse 9, and chapter 8

verse 16 and 25, we find that internal FAT, BOTH KIDNEYS AND THE

CAUL ABOVE THE LIVER, were to be dedicated to the Lord by burning

them upon the altar. From these passages the KIDNEYS were clearly

FORBIDDEN. In Hebrew the word translated kidney is "kilyah."

Strong shows the word also means in a figurative sense, the mind

(as the interior self). The same word is also translated as

"reins" e.g. Psalm 7 verse 9. "Oh let the wickedness of the

wicked come to an end; but establish the just, for the righteous

God trieth the heart and the reins."

     The term "heart and reins" is an idiom for thoughts. In

simple terms, as the function of the kidneys is to filter

impurities from the blood, so our minds should be used to filter

out all impure thoughts.

     Let us now consider the LIVER. In the passages just quoted

from the A.V. we find that the CAUL above the liver is FORBIDDEN.

In the N.I.V. it is rendered as "the COVERING of the liver." The

R.S.V. reads, "the APPENDAGE of the liver." The Good News has

"the BEST PART OF the liver." Moffatt translates it as "the LOBE

on the liver." Ferrar Fenton prefers "the CAUL   over the liver,"

whereas the basic English version reads, "the FAT joining the

liver and the kidneys." 

     From this random selection of translations it is easy to see

why some authorities ARGUE that liver is FORBIDDEN, and OTHERS

advocate it CAN be eaten lawfully. Indeed most translators

indicate that the fatty or membraneous bag enclosing the liver

is forbidden, rather than the liver itself.

     The word "caul" appears once more in the A.V. namely in

Hosea 13 verse 8 where we read: "I will meet them as  bear that

is bereaved of her whelps, and will rend the CAUL of their heart,

and there will I devour them like a lion." In this passage "caul"

is the translation of the Hebrew word "segore" meaning to shut up

- i.e. the breast (as enclosing the heart).

     In this instance the A.V. translators are clearly using the

word "caul" as meaning that which covers the heart, rather than

part of the heart itself.

     According to strong, the Hebrew word "yothereth" translated

"caul" in the A.V. means the LOBE or FLAP of the liver. Gesenius

indicates it means that which is REDUNDANT, hanging over...."the

greater lobe of the liver," as though it were the REDUNDANT part

of the liver, something ADDED to it.

     R.J. Rushdoony states that the Berkeley version translates

"caul" as the "lobe of the liver." He then shows that George Bush

(not the ex or present President of the USA - Keith Hunt), in his

work "Notes, Critical and Practical, on the Book of Exodus,"

makes it clear that "lobe" is the correct reading, i.e. "the

greater lobe of the liver," is also forbidden food.

     The Jewish Encyclopedia has this to say on the subject:

     "In six passages of the bible in which the liver is

mentioned the expression "yothereth" is met with in reference to

the part of the organ which had to be sacrificed as a fatty

piece. (Exodus 29:13 and 22 at passim). The meaning of this

expression has not been successfully established."

     The Encyclopedia goes on to say:

     "The Authorized Version, following Jerome, renders it 'the

caul above the liver,' and it seems Rashi gave it the same

interpretation. But the Septuagint renders it by 'the lobe

of the liver,' which shows that the piece sacrificed was a PART

of the liver itself. The interpretation 'caul' or 'flap around

the liver' seems to be based on the Aramaic.....taken in the

sense of surrounding. But Bichart.....has proved the error of

such interpretation, referring to Saadia's Arabic rendering

za'idah (excrescent)."

     From this brief study we must conclude that we CANNOT BE

CERTAIN of the CORRECT meaning of "yothereth." Clearly if God

wished the WHOLE of the LIVER to be sacrificed, He would have

said so, as He did in the case of the KIDNEYS.

     Meanwhile, what advice should we offer those seeking to obey

God's will? Clearly we must ADMIT our UNCERTAINTY but SUGGEST

that where there is doubt, it is better to leave it OUT.

     As mentioned earlier, Orthodox Jewry consider the heart as

FORBIDDEN, because of its connection with Temple sacrifice.

However, when we read the passages citing the Law of Ordinances,

we find no mention of the heart being SPECIFICALLY sacrificed,

but only those organs already discussed. There appears to be NO

Biblical foundation for such a belief.

     Many people consider that the heart MUST be excluded from

our diet BECAUSE of its function in pumping the BLOOD, and as

blood is DEFINITELY forbidden, they would seek to exclude the

heart also. Such reasoning is illogical, because if the animal is

slaughtered correctly, there is not likely to be any more blood

contained in the flesh of the heart as in any other part of the

animal.

END of quote and article by P. Bennett (all capital words for

emphasis were mine - Keith Hunt).

     Well, now you begin to see why I have said that many

"Hebrew" (or Greek for that matter) scholars do NOT agree as to

how to translate or understand certain words, phrases or even a

sentence, at times.

     I think Bennett summed it all up pretty well in this

case.....when in doubt probably best to leave out.

     It is very interesting to read and study the details about

the kidneys and the liver from a well pictured and diagrammed

human Anatomy book.

          

Entered on my Website May 2003

……………………………

Grains, Nuts, and Seeds

They should be a must in your diet

FROM AN OLD BOOK(1971)BY A WORLD-FAMOUS NUTRITIONIST The Health-Building and Health- Restoring Power of Whole Grains, Seeds and Nuts by Paavo Airola, Ph.D., N.D. A very young health-conscious couple, barely twenty years old, with a three year old son, came to see me. I invited them for a lunch: fresh fruits, raw nuts and sesame seeds, unsulfured sun-dried figs and raisins, and yogurt - my typical meal. Both youths, and their son, took some of the fruit, but didn't touch the nuts, seeds or milk. Finally, I asked the boy if he would like to have a glass of home-made yogurt. "No, thank you," the boy answered, very politely. "Don't you like milk?" I asked. "Yes,but it isn't good for me," the boy answered, very matter-of-factly. The father looked at me with a mixed expression of apology and pride on his face for the good job of indoctrination he had done. Finally he said to me: "Well, milk is mucus-forming - so we don't give him milk at all." I suggested that it would be advisable for a child of this age to have some raw milk or yogurt, unless he is allergic to it. But my words fell on deaf ears. They were convinced, after reading a book on a mucus-less diet, that milk would harm their son. Then I offered my guests some raw peanuts and almonds I was enjoying, but they refused to touch them on the grounds that "peanuts are not nuts",and, besides, "aren't all nuts acid-form-ing?" Among all the great numbers of misled and confused health seekers, the most pitiful and lamentable are those who have "read a book". After reading one or two books on nutrition, usually by some self-styled nutrition "authority" who is just as confused as his readers, they think they know all the answers. Someone said that peanuts are not nuts, but legumes. So what? Does this revelation make them less fit as a food? Some will not touch any-thing grown under the ground. Some will eat tomatoes together with fruit because they are "acid". Some will not eat garlic or onions because they are "too strong for the mucous membranes". Some will not eat milk because "casein makes good glue". Some will not eat honey because "honey is made for the bees". Some avoid eating seeds and grains because they are "acid-forming". Some others avoid grains because they are "mucus-forming". Some hardly eat anything because they take literally the advice given by some nutrition "experts" that you should not eat proteins and carbohydrates at the same time, proteins and acids at the same time, fats and proteins at the same time, acids and starches at the same time, etc., etc. How in the world can you avoid doing that when virtually every natural food contains ALL of the named nutrients: proteins, fats, starches, and carbohydrates? And so on, ad infinitum. Can you see now why I was prompted to write this De-CON-FUSION book? The nutritional value of whole grains and seeds Seeds, grains and nuts are the most important and the most potent foods of all. They contain the secret of life itself, the germ. Through this germ in seeds the perpetuation of species is accomplished. The spark of life in the seeds is of extreme importance for man's life, his health, and his virility and reproductive capacity. Our creator designated seeds as our most important food, because the germinating power, the life-giving energy and the magic of the seeds is the source of dynamic energy and reproductive power of man. "And God said, Behold, I have given you every herb bearing seed, which is upon the face of the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for meat." Genesis 1:29 The nutritional value of seeds and grains is fantastic. Here is just a glimpse:  Seeds, grains and nuts are gold mines of minerals, especially calcium, phosphorus, magnesium and iron.  They contain most of the vitamins, particularly vitamins A, B and E.  They are nature's best source of unsaturated fatty acids and lecithin.  They are excellent sources of proteins. Those who minimize the importance of seeds and grains in the diet claim that grain proteins are incomplete. This is only partially true. Many seeds and nuts do contain complete proteins. Sun-flower seeds, soya beans, sesame seeds, pumpkin seeds, almonds and peanuts contain complete proteins. Those grains, seeds and nuts that do not contain complete proteins can be extremely useful sources of proteins if they are eaten in combination with other protein foods, or with milk or cheese, or with vegetables. A whole-grain bread sandwich eaten with a glass of milk makes a complete protein meal, the incomplete proteins of the wheat rendered complete by the combination with the complete proteins of the milk. Seeds and grains have been always a primary source of proteins in man's nutrition. 53 per cent of the protein consumed in the world comes from grains and seeds. Grains and seeds - ancient foods From the earliest primitive days of civilization, seeds have formed an important part of man's diet. Man ate seeds from fruits and wild plants, raw and untampered, even before he learned the art of cultivation. In every part of the world, by every nation and tribe, seeds and grains have always been valued as the staple foods. In Asia, the principal part of any diet has always been rice. In Scotland it has been oats. In Russia and East Europe - rye and buckwheat. In the Middle East - millet and sesame seeds. In Mexico and Central America - corn. In Europe and North America - wheat. The long-living peoples of Hunza, Bulgaria, and the Balkan countries rely heavily on grains, particularly wheat, millet and barley. There are those who claim that man is basically a fruitarian, that fresh fruits and vegetables are man's best food. Have they ever considered why the natives living in places like Mexico, Central America, Africa or the tropical areas of the Far East, where the abundance of most delicious fruits is available year around almost free, go to great effort and hard work cultivating various grains, seeds and beans and rely on these as the dietary staple? Man has always instinctively recognized the great nutritional value of grains and seeds. The grains such as rye, wheat, oats, barley, buckwheat, millet, rice, corn, sesame seeds, peas and all kinds of beans have been the basis of human nutrition for thousands of years. Grains - the black sheep of American nutritionists The scare and confusion created by a few writers on the dangers of mucus-forming and acid-forming foods must be responsible for the anti-grain attitude so many American nutritionists have. Also, the American "high protein-low carbohydrate" cult has some part to play in the general disrespect that is afforded grains in America's nutritional programs. Wheat particularly has become a black sheep of American nutritionists, very unrightly so. Europe's health authorities have a totally different view of the virtue of whole grains. The International Society for Research on Nutrition and Diseases of Civilization considers the whole grains to be the most important foods for man. I have visited and studied in many biological clinics in Europe during the past 20 years and without exception all of them use various whole grain products as the staple of their therapeutic diets. European biological clinics specialize in therapies for a multitude of degenerative diseases. After the initial program of body detoxification by fasting and other cleansing methods, the patients are put on a special body-regeneration and health-building optimum nutrition program in which whole grains play an important part. Some clinics use whole soaked rolled oats in the form of muesli. Some use sprouted wheat - as, for example, in Dr. Kuhl's cancer therapy and Dr. Evers' multiple sclerosis diet. All clinics use high quality grain breads, usually sour-dough rye bread. Nutritious cereals from buckwheat (kasha), mil-let, whole wheat (molino); rice, or mixed cereals (kruska) are used in all European clinics and health spas. Professor Kollath, Dr. Bruker, Professor Dr. W. Halden and Dr. F. Grandel are some of the best-known scientists in Europe who made a special study of the value of grains in human nutrition. They all stress over and again that whole grain products are essential for optimum health as well as for preventing and overcoming disease. Grains - gold mines of vitamins and minerals Phosphorus is an important mineral for many of your body's most important functions. The utilization of calcium is closely tied to the presence of phosphorus. You also need phosphorus for the proper utilization of fat by your body. Several of the important B-vitamins can not be digested properly without a sufficient amount of phosphorus in the diet. And phosphorus is an important ingredient of the brain tissue - a mineral needed for mental power. Fruits and vegetables are poor sources of phosphorus, although they are excellent sources of calcium. Calcium and phosphorus must be supplied by foods in the ratio of two and one-half to one - two and one-half times as much calcium as phosphorus. Those who live chiefly on fruits and vegetables and neglect eating seeds and grains, might suffer from a lack of phosphorus. Grains and seeds are nature's best source of phosphorus. *See Chapter 16 for Recipes and Directions. Iron is another vital mineral. Most American women, and an increasing number of teenagers whose staple diet seems to be processed cereals, hot dogs, doughnuts, hamburgers and cokes, suffer from iron-deficiency anemia to a great extent. Whole grains are the best source of iron; refined cereals and white bread lack organic iron, because it has been removed in the processing. Magnesium is another mineral that is plentiful in whole grains and seeds. Magnesium is one of the most important minerals and is needed for a multitude of vital bodily functions. Seeds and grains, notably almonds, barley, lima beans, corn, wheat, oats, brown rice and Brazil and cashew nuts, are richest natural sources of magnesium. Zinc is coming into the limelight as one of the most important trace minerals, hitherto neglected in nutrition research. Recent research from many parts of the world has linked zinc deficiency to such health disorders as infertility,prostate disorders, and retarded genital development. There are five million infertile husbands in the United States, and millions of men suffering from prostate disorders. Grains and seeds are the best natural sources of zinc. Sunflower seeds and pumpkin seeds in particular are very rich sources. Other sources are wheat bran, wheat germ, brewer's yeast and onions. Zinc, of course, is nonexistent in refined and processed grains. Wheat has been downgraded by many health writers and even considered to be directly harmful to health. Wheat has been used in human nutrition for many centuries. The Hunza people, known as the "healthiest people in the world" use wheat as a staple in their diet. Wheat is one of the most important sources of good protein. Although grains are excellent sources of important minerals and proteins, what puts them into a special high class as important food is their vitamin content. Seeds and grains are your best natural sources of two of the most important vitamins: B and E. All nuts, legumes, seeds and unrefined grains are rich sources of most of the B-complex vitamins, especially B1, B2, B6, niacin, pantothenic acid and folic acid. B-vitamins are important for the health of the nerves, for mental activity, for the digestive processes, for the heart, skin, etc. B-vitamins are also considered to be anti-aging vitamins. Vitamin E is a truly miracle vitamin. It is called by such pet names as "reproductive vitamin", "anti-sterility vitamin", "heart-saver vitamin", "anti-abortion vitamin", and the "sex vitamin". The heart-saving property of vitamin E is due to its oxygenating ability. Vitamin E oxygenates the tissues and remarkably re-duces the need for oxygen. It also dilates blood vessels and pre-vents excessive scar tissue formation. Vitamin E is closely involved in many vital reproductive and sexual functions. A serious deficiency of vitamin E can cause:  Degeneration of the epithelial or germinal cells of the testicles  Diminished hormone production - both the sex hormones and pituitary hormones which stimulate the sex hormones  Destruction of the sex hormones by oxidation  Miscarriages and stillbirths  Female and male sterility  Premature menopausal symptoms Vitamin E is, indeed, absolutely essential for the normal function of the reproductive system. And healthy and plentiful sex hormone production is essential for the healthy functioning of the whole body. Diminished sex hormone production is one of the main causes of premature aging. Whole grains and seeds, and cold-pressed vegetable oils made from seeds, are the best natural sources of vitamin E. Wheat germ and wheat germ oil are particularly good sources. Are grains and seeds acid-forming? Yes, they are. And thank goodness for that! There are people who read one or two books on alkaline-acid balance and, not being well-versed in a difficult and confusing art of biochemistry*, become so scared of acid-forming foods that they leave out all (*1 call biochemistry an art, rather than science, intentionally. Anything dealing with life and living subjects has to be more of an art than an exact science) nuts and grains from their shopping lists. Many writers have stressed the need for more alkaline foods in the diet to balance the acid foods. Alkaline foods are those that leave an alkaline residue in the system in the process of metabolism. Acid-forming foods are those that leave an acid residue. All fruits (even acid fruits such as oranges or lemons) and vegetables are alkaline-forming foods. Meat, fish, eggs, bread, grains and nuts are acid-forming foods; they leave an acid residue. The problem is that we need acid-forming foods for optimum health just as much as we need alkaline foods. A deficiency of acid-forming foods would be just as dangerous as a deficiency of alkaline foods, if not more so. So all this fuss about acid and alkaline foods did more harm than good. Acid-forming grains, seeds and nuts are God given foods for man - so are the alkaline fruits and vegetables. Milk and milk products are relatively neutral in this respect. By the way, your body has what is called the "alkaline reserve" - a storehouse of alkaline substances that are used to balance the chemistry when there is too much acid present. Therefore, you don't have to worry that every meal you eat is properly acid-alkaline balanced. To solve this alkaline-acid confusion once and for all, here is some good advice: l. Eat the low animal protein-high natural carbohydrate diet recommended in this book. 2. Avoid all refined, processed, denatured, starchy and sweet foods. 3. Eat to your heart's delight of these three basic foods: 1) grains, seeds and nuts, 2) vegetables, and 3) fruits, and you'll never have to worry about acid-alkaline balance. These foods are man's most perfect foods, and they have a built-in natural acid-alkaline balance. 4. Milk, cold-pressed vegetable oils, and honey, which are all largely neutral as far as acid-alkaline rating is concerned, can complement the three basic foods. Follow the above four rules and you will be availing yourself of a diet with the greatest potential for optimum health. Grains, seeds and nuts - storehouses of essential fatty acids and lecithin Unsaturated fatty acids are vitally important in the optimum diet. Lack of these fatty acids may cause eczema, dry skin, dandruff, falling hair, kidney disease, diseases of the prostate gland, and other health disorders. Grains and seeds, for all practical purposes, are the only natural sources of these unsaturated fatty acids, or vitamin F. Cold-pressed oils that are sold in health food stores are made from various grains and seeds, such as soy beans, sunflower seeds, wheat, corn, flax seed, peanuts, sesame seeds, etc. Vegetable oils are excellent foods and should replace margarine and animal fats in your kitchen. Lecithin is another food substance of which seeds, grains and nuts are rich sources. Lecithin is a phosphorized fat that helps in fat metabolism, is present in the body as the chief constituent of semen, brain, and nerve tissues. Endocrine glands contain large amounts of lecithin. The pineal gland is richer in lecithin than any other part of the body. Lecithin has also another important function that has been much publicized in recent years - it is a natural emulsifier of fat and it prevents cholesterol (which is fat) from collecting in chunks and attaching to the walls of blood vessels, causing arteriosclerosis. Thus, lecithin is a good preventive of hardening of the arteries by its emulsifying effect on cholesterol. Dr. Wilhelm Halden, of the University of Graz, Austria, report-ed on recent statistics which show that countries where people eat whole-grain bread and whole-grain cereals are relatively free from ischemic heart disease. Chronic oxygen deficiency in tissues is connected with coronary disease and heart attacks. Whole-grain cereals, with their rich supply of vitamins B, E, essential fatty acids and lecithin, facilitate a better utilization of oxygen and, therefore, help to prevent arteriosclerosis and heart disease. Wheat germ and wheat germ oil are the "dynamic parts" of the grains and seeds. Vitamins B and E, as well as fatty acids, are concentrated in wheat germ. This ability of whole grains to contribute to better oxygen utilization is of particular importance to modern man. We are getting less and less oxygen into our tissues because of air pollution interfering with oxygen absorption, the lack of sufficient physical exercise, and devitalized, refined foods from which wheat germ and vitamin E have been removed. Pacifarins and cholesterol-absorbing activity Recent studies made by Dr. Howard Schneider, of the Institute for Biomedical Research of the American Medical Association, showed that whole wheat contains a factor which has an anti-biotic effect. In animal experiments this "resistance" factor, called pacifarins, increased resistance to disease and prevented salmonella infections in laboratory mice. Pacifarins are found in the outer fractions of the wheat and other grains such as corn, rye and rice - the parts of the grains that are removed from the white flour in milling process. Also, it has been found that whole grains contain an ingredient that can actually lower cholesterol levels. Dr. Hans Fisher, of Rutgers University, reported to a recent Nutrition Conference that "wheat, barley, and oats all contain this cholesterol-absorbing activity". He stressed the fact that it is the hull portion of the whole grains that contain this cholesterol-lowering activity. Unidentified valuable substances In addition to all the known nutritive and protective sub-stances, the whole grains, according to German scientist, Dr. Bruker, contain many unknown, but valuable substances that are unavailable in other foods. Research has indicated that these unidentified nutritional substances in whole grains are highly effective in preventing disease and maintaining optimum health. Keep always in mind, however, that only the whole, fresh, un-refined grains and seeds contain all these known and unknown nutritive substances. They are largely destroyed or removed in processing and refining. You can not benefit from them by eating packaged breakfast cereals or white bread. Best ways to use grains and seeds All nuts should be eaten raw, never roasted. Many seeds, such as sunflower seeds, pumpkin seeds and sesame seeds should be eaten raw. Almost all seeds and grains can also be eaten in a sprouted form. But grains and seeds can also be eaten in the form of breads and cereals. Particularly sour-dough breads* are very beneficial and easily digested. During the natural souring process, certain substances are made more easily available for assimilation in the intestinal tract. Also, valuable lactic acids develop during the fermentation process. Lactic acid foods have been found to be excellent health foods capable of preventing diseases and even curing many illnesses, as demonstrated by Dr. Kuhl and others. Millet, buckwheat, barley and oats make excellent cereals. Both millet and buckwheat are truly wonder foods. Millet porridge* is both a healthful and extremely delicious food. Buckwheat is rich in proteins, minerals and rutin, one of the bioflavonoids. Buck-wheat porridge* is the Russian national food. Because of the rutin in buckwheat, Russians claim that buckwheat cereal will build healthy blood vessels and also help to reduce high blood pressure. There are also several ways to make uncooked cereals. See in Chapter 16 the recipe for Waerland-Kruska, an excellent, power-packed, raw cereal, full of enzymes. SUMMARY You can see from the above presentation that whole grains, seeds and nuts are powerful health-building and health-restoring foods. Whole grains and seeds have been the basis of human nutrition for thousands of years. There are no reasons whatsoever why they should not continue to be so. Grains, seeds and nuts are the most complete and most potent plant foods available to man. They contain proteins, carbohydrates, minerals, vitamins, essential fatty acids, enzymes, trace elements, pacifarins and other protective and nutritive substances in well-balanced pro-portion. Whole grains and seeds should constitute a substantial part of your macrobiotic diet for optimum health and longer life. *See Chapter 16 for Recipes and Directions. ................ Entered on Keith Hunt's Website 2003 Duck and Geese Question What about webbed footed birds by P. Bennett      Within.....circles it is taught that all birds with webbed feet are prohibited. However  a search of our scriptures soon reveals that there is no such general rule of prohibition with regard to birds. Indeed, birds are the ONLY group that are NOT covered by an all embracing rule, in the way that VEGETATION MATTER, ANIMALS, FISH and INCESTS are (i.e. 'every herb bearing seed, and every tree in which is the fruit of a tree yielding seed' Gen.1:29: 'Whatsoever parteth the hoof, and is cloven-footed, and cheweth the cud' Lev.11:3: 'Whatsoever hath fins and scales' Lev.11:9: 'All fowls that creep, going upon all four, shall be an abomination unto you. Yet, these may you eat of every flying creeping thing that goes upon all four, which have legs above their feet, to leap withal upon the earth' Lev.11:20 and 21).      Nowhere in scripture can one find any reference to the term 'webbed feet.' Indeed scripture suggests that all birds are fit for food except those specifically forbidden.      This leads to the second reason that is often given for our NOT eating DUCK  and GOOSE; namely that there is a prohibition against the SWAN after its kind. This argument relies in the first place upon the fact that ducks and geese belong to the same family as swans. Scientists long ago devised a system of classifying the animal kingdom into various groups. These groups are hierarchial, so that all animals included in one group are automatically included in the group above. The main groups in descending order are: Phylum, Class, Order, Family, Genus and Species.      Swans, ducks and geese all belong to the family ANATIDE, of which there are 150 species worldwide. The Anatidae family is divided into three sub-families, namely ANSERINAE, which includes swans, geese and whistling ducks; ANATINAE, which include all other ducks, and ANSERANATINAE, the magpie goose. Science then agrees that ducks, geese and swans are of one family. Therefore a prohibition of the swan after her kind would SEEM to include duck and goose.      Before we rely to heavily upon the above reasoning to convince our Jewish, or other friends, that their menus should NOT include such delicacies as Canard Montmorency, let us look closely at the scriptures, beginning with the Authorized Version.      In neither Lev.11:18, nor Deut. 14:16 do we find the phrase 'the swan after her kind.' The word swan appears on its own.       Are we therefore entitled to include 'after her kind'? When we read Lev. 11:13-19 in CONTEXT, the answer to this question would appear to be NO.       Let us look at other translations and see if they give us a clearer guide to the inclusion of duck and goose in the list of prohibited birds. BASIC ENGLISH      Lev. 'And the ostrich, and the night hawk, and the sea hawk,      and birds of that sort.'      Deut. 'The little owl, and the great owl and the water hen.' MOFFAT      Lev. 'The water hen, the pelican, the carrion-vulture.'      Deut. 'The barn owl and the eagle-owl, the water hen.' GOOD NEWS      Lev. 'You must not eat any of the following birds, Eagles,      owls, hawks, falcons, buzzards, vultures, crows, ostriches,      seagulls, storks, herons, pelicans, cormorants,      hoopoes or bats' (13-19).      Deut. As above (12-18). LAMZA      Lev. 'And the sawn and the hoopoe after their kind.'      Deut. 'The stork, the hoopoe after its kind.' N.I.V.      Lev. 'The white owl, the desert owl, the osprey.'      Deut. 'The little owl, the great owl, the white owl.' AMPLIFIED      Lev. 'The swan, the pelican, the vulture.'      Deut. 'The little owl, the great owl, the horned owl.' R.S.V.      Lev. 'The water hen, the pelican, the carrion vulture.'      Deut. 'The little owl, and the great owl, the water hen.' LIVING BIBLE      Lev. 'The ibis, the marsh hen, the pelican.'      Deut. 'The screech owl, the great owl, the horned owl and      the pelican.' FERRAR FENTON      Lev. '....and the crested owl and the turkey buzzard.'      Deut. '....and the seagull and the cormorant, with their      species, with the pelican.'      From this random selection of translations we now see that it is by no means CERTAIN that the SWAN is indicated. When we consider the Hebrew, the meaning becomes even LESS clear. The Hebrew word translated 'swan' in the Authorized Version is TINSHEMETH. This word appears three times, twice it is translated 'swan' and in Lev. 11:30 it is translated 'mole.' If the translation 'swan' is doubtful, how accurate is the translation 'mole'? Again, let us look at other translations to see if they agree with the Authorized Version. BASIC ENGLISH      'And the ferret and the land crocodile and the lizard and      the sand lizard and the chameleon.' MOFFAT      '....the gecko, the land crocodile, the beetle, the snail      and the chameleon.' GOOD NEWS      'Moles, rats, and lizards must be considered unclean.' LAMZA      'And the ferret, and the mole, the yellow lizard, the skink      and the chameleon.' N.I.V.      'The gecko, the monitor, the wall lizard, the skink and the      chameleon.' AMPLIFIED      'The gecko, the land crocodile, the lizard, the sand lizard,      the chameleon.' R.S.V.      'The gecko, the land crocodile, the lizard, the sand lizard,      and the chameleon.' LIVING BIBLE      'The mole, the rat, the great lizard, the gecko, the mouse,      the lizard, the snail, the chameleon.' FERRAR FENTON      'And the ponter, and the shew, and the ignanodou, and the      chameleon.'      Once more we see that the meaning of TINSHEMETH is UNCERTAIN, so let us consider what commentaries have to say on this subject.      James strong, S.T.D., L.L.D., in his Dictionary of Hebrew and Greek Words, suggests that Tanshemeth is derived from Nasham, to blow away, i.e. destroy. He states that the meaning of Tanshemeth is probably 'a hard breath' i.e. the name of two uncertain creatures, a lizard and a bird (both perhaps from changing colour through their irascibility), probably the tree-toad and the water-hen.      The notes on Lev.11:18 and 30 contained in The Student's Commentary on the Holy Bible published 1879, state the following:      Verse 18. 'The swan, more probably the ibis, the sacred bird of the Egyptians....'      Verses 29,30. 'The identification of 'the creeping things' here named is not always certain. They are most likely those which were occasionally eaten.....by the word rendered snail is probably meant another kind of lizard, and by the mole, the chameleon.'      Henry Chichester Hart, in By Paths on Bible Knowledge X1, Scripture Natural History, 11 Animals of the Bible, Religious Tract Society 1888, has this to say:      The Hebrew word 'tinshemeth' is found amongst the list of unclean birds in Lev. 11:18 and Deut. 14:16. It is there translated 'swan,' but this must be erroneous for the double reason that swans are, and in all probability always were, very rare in Palestine, and that were the common or known at all to the Israelites is not likely that they would have been regarded as unclean. They are vegetable feeders, and cygnets have been generally regarded as good to eat. In the Jewish Bible, this word is untranslated. The Septuagint and Vulgate render it either 'porphyrio' or 'ibis.' Either of these is likely enough to be the bird meant, and the original seems to point to an aquatic bird. The meaning of the Hebrew word is, however, highly ambiguous. In verse 30 it is translated 'mole' and, as has been shown already, is most likely there intended to represent the 'chameleon.' Of the two water fowl suggested, the ibis is the most acceptable interpretation at first sight. It was sacred amongst the Egyptians, and connected with their idolatrous worship, and it was also a bird of very unclean feeding. No doubt the Israelites were very familiar with the sacred ibis (ibis religiosa) in Egypt. But the bird is not found in Palestine, and has become extinct on the lower Nile. Nevertheless from its abundant representation on their monuments, and also in the mummified state amongst their tombs, it must formerly have been common in Lower Egypt. The other species, the porphyrio or violent gallinule (Porphyrio hyacinthinus), is a large handsome purple waterhen as big as a duck. It is, however, by no means abundant in Lower Egypt except on the Fayoom, according to Capt. Shelly and as Tristram tells, it is very rare in Palestine. A much more likely bird is our common waterhen or gallinule (Porphyrio chloropus), which is everywhere abundant in Palestine and Egypt; and with it might have been included the coot (Fuligula atra) its constant associate, and an equally abundant bird.      Marray's Illustrated Bible Dictionary, published 1908, has the following entries:      Swan (Heb. tinshemeth). This translation, which occurs....in the list of unclean birds, is almost certainly wrong: while the emendations 'pelican' and 'owl' are equally unsatisfactory. The LXX renderings 'porphyrio' and 'ibis' are much more probable, neither of these birds occurring elsewhere in the catalogue, while both would be familiar residents in Egypt, and the original seems to point to some waterfowl.....The purple waterhen (Porphyrio Caerulus), a brilliant coloured and large relation to our own moorhen, is abundant in the marshes and reed brakes of the Mediterranean countries, and is most probably the species mentioned. Mole. Two words are thus translated. 1. 'Tinshemeth,' which occurs in the list of unclean birds in Lev. 11:18, Deut. 14:16 (Authorized Version 'swan') and in Lev. 11:30 (Authorized Version 'mole'). There seems considerable probability that 'tinshemeth' refers to the chameleon. 1. 'Hephor peroth' rendered 'moles' by the Authorized Version in Isaiah 2:20....Apparently true moles (Talpa) are absent from Syria-Palestine.....      The Dictionary of the Bible edited by Sir. W. Smith and published in 1893:      Swan (tinshemeth). Thus rendered by A.V. where it occurs in the list of unclean birds....Bochart explains it noctua (owl), and derives the name from (Hebrew) to astonish, because other birds are startled at the apparitions of the owl. Gesenius suggests the pelican, from (Hebrew) 'to breathe, to puff,' with reference to the inflation of its pouch. Whatever may have been the bird intended by Moses, these conjectures cannot be admitted as satisfactory, the owl and the pelican both being distinctly expressed elsewhere in the catalogue. Nor is the A.V. translation likely to be correct. It is not probable that the swan was known to Moses or the Israelites, or at least that it was sufficiently familiar to have obtained a place in the list. Hasselquist indeed mentions his having seen a swan on the coast of Damietta; but though a regular winter visitor to Greece, only accidental stragglers wander so far south as the Nile, and it has not been observed by recent naturalists either in Palestine or Egypt. Nor, if it has been known to the Israelites, is it easy to understand why the swan should have been placed among the unclean birds. The rendering of the LXX; 'porphyrio' and 'ibis' are either of them more probable. Neither of these birds appear elsewhere in the catalogue, both would be familiar to residents in Egypt, and the original seems to point to some water fowl. The Samaritan version also agrees with the LXX, Porphyrio antiquorum Bp, the purple waterhen, is mentioned by Aristotle, Aristophanes, Pliny, and more fully described by Athenaeus. It is allied to our cornrake and waterhen, and it is the largest and most beautiful of the family Rallidae, being larger than the domestic fowl, with a rich dark blue plumage, and brilliant red beak and legs. From extra-ordinary length of its toes, it is enabled, lightly treading on the flat leaves of water plants, to support itself without immersion, and apparently to run on the surface of the water. It frequents marshes and sedge by the banks of the rivers in all the countries bordering on the Mediterranean, and it is abundant in lower Egypt. Athanaeus has correctly noted its singular habit of grasping its food with its very long toes, and thus conveying it to its mouth. It is distinguished from all other species of Rallidae by its short powerful mandibles, with which it crushes its prey, consisting often of reptiles and young birds. It will frequently seize a young duck with its long feet, and at once crush the head of its victim with its beak. It is an omnivorous feeder, and from the miscellaneous character of its food, mighty reasonably find a place in the catalogue of unclean birds. Its flesh is rank, coarse and very dark coloured.      Lastly, The Jewish Encyclopedia states:      Swan: The rendering of the A.V. for tinshemeth.....The Revised Version, more correctly, gives 'horned owl'.....Tow species of swan have been found in Palestine, the whooper, or wild swan (Cygnus musicus or ferus) and the Cygnus olor, or mansuetus; they are, however, comparatively rare. Some take the 'barhurim abusim' of the Talmud (B.M. 86b) to mean 'swans' though the usual rendering is 'fattened hens.'      From the above it can be seen that the true identity of the creatures (tinshemeth) is UNCLEAR. In order to clear up this and other ambiguities, I made enquiry of the Board of deputes of British Jews. I am most grateful of their prompt and full reply. With regard to the word 'tinshemeth' they agree that the creature is NOT certainly identified. They add that as a general rule, ALL domestic fowl are allowed, while wild fowl (which would include swans) are not. However, this rule does NOT HELP us, as it would exclude fowls such as partridge, pheasants, quail, etc. We know that Israelites were able to eat quail from Exodus 16: 13 and Numbers 11:31,32.      So far then, we have examined the TWO MAIN objections AGAINST eating duck and geese, namely that they are prohibited by falling into the category of 'web' footed birds' and alternately, they are banned because they come within the classification of 'the swan after her kind.'      The THIRD objection often put forward is that duck and geese are SCAVENGERS, and are therefore prohibited. Again, to turn to the scripture we find no mention of the word 'scavenger.' Nowhere in the food laws are the forbidden creatures so described. However, a careful examination of those prohibited SUGGEST that the common denominator of the prohibited birds is that they are eiter birds of prey, or scavengers and therefore the Creator in His divine wisdom has denied them from us as food.      The Universal English Dictionary defines a scavenger as an animal which feeds on and clears away carrion, garbage, or any decaying organic matter, e.g. vultures, certain beetles and other insects, shrimp, crabs etc. We realize the function of these scavengers, and the fact that they are provided to clear away the poisonous debris which, if left, could cause the spread of diseases, our reaction should be to leave well alone. So, if ducks and goose are scavengers, then they should be considered unfit for our table.      What are the feeding habits of ducks and goose? If we study the family ANATIDAE in any good book on birds, we find that the diet of its various members consist of vegetable matter, insects, and their larvae, worms, molluses, crustaceans and fish. For example, the Mallard (Anas platyrhynchos) feeds on various seeds, plant shoots, and grass, although ducklings eat mainly insects, plus molluses, crustaceans and green plants. The Pintail (Anas acuta) feeds on various seeds, shoots and green plant parts, plus insects, worms, molluses and as an occasional delicacy, small frogs. The Eider (Somateria mollissima) feeds mainly on molluses, but will eat crustaceans, worms, starfish and fish. The Mute Swan (Cygnus olor) eats mostly vegetables, but will also eat insects, small fish, tadpoles and crustaceans. The same applies to Bewick's Swan (Cygnus cygnus), which is almost completely vegetarian.       Strangely enough when we look at the diet of various geese we find that they too are largely vegetarian, e.g. Greylag goose (Anser anser) feed on green plants and seeds. The white fronted goose (Anser albiforns) eats grass, shoots, various berries and seeds. Brent geese (Branta bernicla) feed on marine plants during winter and during the summer, grass, lichens, moss, plus molluses, crustaceans and insects.      A study of their diet suggests that the family Anatidae are neither scavengers nor birds of prey. Before we leave the diet of birds, let us, out of interest, look at the feeding habits of some of the PERMITTED birds. Pheasant (Phasianus colchicus) eats a variety of seeds, berries, green plant shoots, insects, worms and molluses. Quail (Coturnix coturnix) feeds on insects and larvae, green leaves and seeds. The Turkey (Meleagris gallopavo) in the wild state feeds on fruit, berries, seeds, and occasionally will capture and eat small rodents. Domestic chickens, when allowed the freedom to range the farmyard, can be seen feeding on worms, insects and kitchen scraps.      It would seem therefore, that there is LITTLE DIFFERENCE between the diet of the duck and goose and those birds we can eat.......      (I will here say again, that which I have said before in the series of these studies, that it is a WRONG foundation to try and say clean animals and unclean animals are clean or unclean because of what they eat. All things are made of atoms and molecules. It is HOW they are put together within the very creational structure that is the key to clean and unclean. The horse eats mainly grass and hay, and then oats, barley, flax and such. They love a well cooked meal of the last three grains, I know for I worked with horses on Stud Farms as a young man, and had to feed them a few times a week such a cooked mash, with some molasses added. The horse is a totally vegetarian and grain eater, BUT horse meat is unclean as a food according to God's food laws. It is not what they eat that makes them unclean, it is the way their flesh is atom/cell and molecule created and put together. Their very creation of flesh is not compatible with our created flesh. You could feed a pent up pig the greatest mixture of grains etc. and it would not change its atom/cell and molecule structure. The same goes for the bear. You could keep it caged up, feed it only honey, berries, and salmon, all its life, and it would still be unclean meat, for its atom/cell and molecule structure would be as God created it....unclean for human consumption.      This truth was brought out in the famous book by Rachel Carson called "Silent Spring" (1962). The book is still available from Amazon.com on the Internet. She showed how some were, in their labs, able to change the atom/molecule pattern, put it together in a different pattern, still call it "organic" for it still was, did not have any human chemicals etc. in it, but she claimed, it would now be slow poison for us.      This is the basic bottom line as to how God created things and what He knew would be compatible in atom/cell/molecule structure for food for us to eat and rebuild our cells in a good healthy manner. How God created the working chemical/atom digestion in all created creatures to use whatever they digested, is another matter. The horse is the classic example, the good vegetation/grain foods it eats works in no way to change the atom/cell/molecule of its flesh, to make it good healthy flesh food for us humans to eat.  And the reverse is true of animals and birds etc, that are clean food for us to eat, but they may eat certain things that are of themselves unclean for us to eat.       It really is the atom/cell - the very inner being of things that makes the difference. Rachel Carson was able to show that man was messing with the very foundation and so with his chemicals like DDT, effecting the atoms and cells in a way that normally would not be effected when left as God created each, and so was harming our atoms and cells. Such of course is the same bottom line concern today with the debate and battle over genetically altered foods. It would seem most western countries will enact a law that food labels will declare if the product has been genetically manipulated in any way - Keith Hunt).      The THIRD objection to duck and geese, i.e. that they are scavengers, does NOT appear to stand up to close examination. Indeed, NONE of the three objections, when considered in detail, appear to be valid......      We have seen that orthodox Jews regard these fowls as Kosher. But what about the Muslims? It appears that their dietary laws are based on the general principle, 'Oh people, eat of the lawful and good (wholesome) things of what is in the earth.' Qur'an chapter 2 verse 168.      The following are specifically forbidden by the Qur'an:      1.  The flesh of swine. Qur'an ch. 5:4.      2.  Blood. Qur'an ch. 6:146.      3.  Alcohol. Qur'an ch. 5:90.      4.  That which dies of itself, including animals killed by a          blow, strangulation, a fall or by other animals. Qur'an          ch. 5:3.      5.  That which has been offered as a sacrifice to idols.              Qur'an ch. 5:3.      6.  That which has not been slaughtered in accordance with            Muslim Law. Qur'an ch. 6:122.      Other creatures are deemed unclean according to the sayings or practices of 'the prophet.' These are derived from the second part of the general principle, i.e. good (or wholesome). The creatures thus forbidden are beats of prey, birds of prey, the tame ass (not wild ass), mule, hyenas, fox, elephant, weasel, pelican, kites, cormorant, crows, ravens, crocodile, otters, wasps, all insects. The lizard and the hare are not specifically prohibited, but the prophet did not eat them.       Although in practice Muslims do not appear to eat wild fowl, there appears to be no restriction against them doing so within their dietary laws.      What conclusion then can be drawn from this section of our study? I believe that we can see that it is dangerous to say that scripture forbids the eating of webbed footed birds, or that scripture excludes 'the swan after her kind.'       It is also dangerous to teach that duck and goose are FORBIDDEN, as they are scavengers. However, before we all rush out to sample goose pie or duck en casserole, let us prayerfully seek the Lord's guidance as to the truth of His word. In the meantime let us honestly admit to our enquirers that this does present an area of doubt.                  Entered on my Website June 2003 …………………………………. The Gelatine Question Some Gelatine passed off as Kosher          THE FOLLOWING ARTICLE  BY KENNETH W. SWIGER             APPEARED IN "THE HERALD" MAGAZINE IN     1997      Many Christians are very careful in choosing what they will put into their bodies. They realize that, as the temple of God, they have a responsibility to take the best possible care of this earthy tabernacle. If you are on who obeys God's dietary laws, it may interest you to know that some things which you have been eating are actually made from unclean animals!      A church member told me he had learned on the Internet that Jello brand gelatin was made form pork products. I assured him that this was not so. After all, they have a little (k) on the label to indicate that their product is "kosher." Also, others have told me that they had phoned the toll free telephone number at Kraft Foods and had been assured that their gelatin was, in fact, "kosher." He responded that he believed the warning he had seen on the Internet and was not persuaded by "a (K) on the label."      I called Kraft Foods and asked them if the (K) on the label meant that the product was CERTIFIED as KOSHER. The lady answered, "Yes, it does." I then asked if they meant by "kosher" that their was no pork or equine (horse) products in the gelatin. Again, she said, "Yes." I asked her to send me written documentation of the "kosher" certification of Jello, now satisfied that Jello was OK for us to eat.      When the documentation arrived, I was dismayed to find that it listed all Kraft Foods products which are certified as "kosher," EXCEPT for Jello! Their cover letter mentioned my contact regarding the gelatin products, yet they didn't send me the documentation  for it. I called again to ask for the written proof of Jello. This time I was told that the Jello was actually certified through a different rabbinical source. Instead of sending the documents on Jello certification, they gave me the name, address and phone number of the rabbi in New York City. I called and left messages requesting the information.      When I received the letter from the rabbi, I found a hand written, single paragraph letter with a startling admission. See the letter in box.      (The letter in the box in the magazine was:                 December 23, 1996           Dear Mr. Swiger,           Gelatin is made from the skin and bones of animals -           not the meat: as per information that I have enclosed,           it can be considered Kosher, even if it           starts with pork skins/bones.           Sincerely, Rabbi  S....G..... name omitted by author       Keith hunt).      The information he enclosed was a two-sided photocopied sheet. One side was a multi-paragraph explanation, quoting many Orthodox rabbis and their writings, for the certification of gelatin described from any source as meeting "specifications of Orthodox dietary Laws and therefore Kosher and Pareve."      Side two of this document was a brief summary of the production of animal-based gelatin. It explained that, contrary to popular belief, gelatin is not manufactured from horns or hooves of animals, but rather from collagen-bearing tissues in the trimmings of the hide. These materials are soaked in chemicals, washed and cooked to extract the gelatin, which is then filtered and evaporated.       In order to make it clear that the gelatin could be made from ANY animal, he UNDERLINED the word "any." They conclude that the chemical process changes the composition of the product and that the identity of the original material is completely eliminated!       Amazing conclusion, isn't it? By this deceitful line of reasoning, one could conceivably start with MANURE and, get a certified "kosher" product!      So, you're thinking to yourself that you'll just avoid Jello brand gelatin products from now on if you want to avoid eating unclean things. But unfortunately, the deception goes further. Many products contain so-called kosher gelatin. For instance: Land O'Lakes Sour Cream (regular not the "light" version) contains gelatin and has no (K) on the label. I called them and they told me gelatin was added to make it seem creamier. They also told me that their "kosher" gelatin was made from pork! They began to explain how it was chemically changed and so that made it all right.      Perhaps you've heard a health related audio tape touting the use of Knox brand gelatin for treatment of arthritis/rheumatism. A doctor on one such tape said that the Knox gelatin was made from chicken cartilage. I thought that would be a way to use gelatin and still observe "clean and unclean." However, I bought a package of the gelatin and called the toll free number on the box, only to hear them tell me that the product contains NO chicken at all! It is primarily made of beef and pork. (To their credit, they don't even pretend to be "kosher" and have no (K) on then label).      There are some truly "kosher" gelatin products on the market. These are made from VEGETARIAN ingredients. Specifically, carageenan and locust bean gum are ingredients used to produce gelatin which is suitable for human consumption.      The Bible warns us that evil men and seducers will grow ever worse, deceiving and being deceived (2 Timothy 3:13). Surely those who lie to us or mislead us regarding the unclean contents of their food products quality themselves as deceivers.       Keep your guard up and don't be fooled.                 ............................. Note: If carageenan is from sea-weed or the like it is NOT suitable for  human  consumption. Entered on my Website site, June 2003 Protein and 7 Points for Health Answers to some questions The following is taken from an old book (published in 1971), yet still indeed very up to date for the most part. The author Paavo Airola, Ph.D., N.D. was at the time a world-famous Nutritionist. He lays out the IDEAL way to eat, which for a lot of us would be hard to follow, but many things we can do IF we take a little time and effort. the book the following is taken from is called "ARE YOU CONFUSED?" QUOTE: High or Low Protein Diet Which Is Better ? This is the most controversial question among American health authorities and health-conscious people. No other issue of nutrition is affected more by personal likes and habits than the issue of animal proteins. Many of America's most respected health writers have recommended a high-protein diet as a must for optimum health. During my lectures the question of proteins brings the most heated arguments. A high protein requirement is the absolute must of any "respectable" American health system. We are so brainwashed by this "high protein-low carbohydrate" myth that even a mere suggestion of possible erroneousness of this premise would jeopardize one's credibility. Yet, practically all of Who's Who in the European health field are unanimous in their endorsement of a low protein diet, particularly low animal protein diet, as the diet most conducive to good health and long life. The empirical evidence in support of the low protein diet is equally impressive. HIGH OR LOW PROTEIN DIET - WHICH IS BETTER? Why the high-protein craze? The scientific fact that your body is made mostly of proteins may be largely responsible for the high-protein myth. It is true, of course, that proteins are vital nutritive elements and are absolutely necessary in your nutrition. But the present recommendation of "lots" of protein in the diet is based on antiquated research of the 19th century. Most of the advocates of the high-protein diet repeat in a parrot-like fashion the erroneous conclusions made by the 19th century German researchers Von Liebig, Von Voit, and Max Rubner. These scientists came to the conclusion that man's minimum daily requirement of protein was 120 grams. Although these conclusions were based on very primitive and unscientifically conducted research - where, for example, no distinction was made between animal and vegetable protein, or between raw and cooked protein - much of today's argument for a high protein intake is based on the calculations of these German scientists. Nutrition courses in our universities and medical schools today are teaching the protein requirement tables made by these 19th century men. This in spite of the fact that the latest research from various parts of the world shows that our actual protein need is far below that which it was previously believed to be. Of course, the commercial motive even here has played a decisive role in building up the high-protein cult. There are huge economic interests - the multibillion dollar livestock, dairy and meat-packing industry - involved in promoting the high-protein diet. These industries sponsor most of the protein research. And through the powerful advertising in every media, including the "Beef for Health" stickers on automobile bumpers, they see to it that you never forget that you need "lots of protein" for health. We have been brainwashed by the high protein propaganda from every possible direction for half a century. How much protein do you actually need? During the last few decades, a growing number of independent researchers have been showing that our present beliefs in ARE YOU CONFUSED? regard to protein are outdated and that the actual daily need for protein in human nutrition is far below that which has long been considered necessary. World-famous Swedish nutritionist, Dr. Ragnar Berg, whose works on nutrition are used as text books in many medical schools, made an extensive research on protein and concluded that 30 grams of protein in the daily diet is a generous allowance. Finnish scientist, Dr. V. O. Siven, arrived at the exact same amount - 30 grams. American scientist, Dr. R. Chittenden, found, in his extensive experiments with athletes and soldiers, that 30 to 50 grams of protein a day is sufficient for maximum physical performance. He also demonstrated that physical performance in sports and heavy physical work is better on a low protein diet. Dr. D. M. Hegsted, of Harvard University, found that 27 grams a day is the average person's daily need for protein. And research made by Dr. William C. Rose has shown that only 20 grams a day of mixed proteins (of which only about 2/3 are so-called complete) is sufficient for our needs. The recent studies by German Professor, Dr. K. Eimer, showed that athletes' performance improved after they switched from a 100 gram-a-day animal protein diet to a 50 gram-a-day vegetable protein diet. And, finally, recently a Japanese researcher, Dr. Kuratsune, showed that 25-30 grams of protein a day is sufficient to sustain good health. Based on all this recent research, and taking into consideration great variation in the protein need of each individual, the generous conclusions would be that 40 to 50 grams a day of protein, up to 2/3 derived from vegetable sources, is sufficient for optimum health. Can you get too much protein? Yes, indeed.You can get too much of fat and carbohydrates, although they are essential nutrients.Even too much of certain vitamins or minerals is harmful and may cause ill health. And so it is also with proteins. As essential and important as they are, too much protein in the diet, especially cooked animal protein, can cause serious health disorders. Proteins in excess of actual need can not be stored by the body, and are only burned as a fuel for energy. As an energy food, however, proteins are inferior to carbohydrates or fats. The digestion of proteins in excess of the actual need leaves toxic residues of metabolic waste products, which contribute to self-intoxication and consequent disease. Here is a partial list of what too much protein in your diet can cause: Toxic residues in the tissues. Professor Kofranyi, of famous Max Plank Institute for Nutritional Research, said, "More protein than needed builds only more toxins." Biochemical imbalance in tissues and resultant overacidity. Accumulation of uric acid, urea and toxic purines in the tissues. Diminished strength and endurance. Drs. Chittenden and Fisher concluded that uric acid, urea, and purines of meat poison and interfere with muscle and nerve function. Intestinal putrefaction and resultant constipation and auto-toxemia. Vitamin B6 deficiency. Arteriosclerosis, heart disease and kidney damage. Arthritis. Recently, Dr. Gerber, professor at New York University, said that "faulty protein metabolism" may be one of the contributing causes of arthritis. A good rule to follow in regard to protein is: enough but not too much. Meat protein versus vegetable protein You have been told that "you need animal proteins for optimum health." You also have been told that "only animal proteins are complete, and vegetable proteins are incomplete." Both statements are false. Again, in all probability they are based on antiquated research. Dr. Thomas, in 1909, coined the term biological value of protein.Proteins are made of amino acids.Of 20 or so amino acids, eight are considered essential. That is, they can not be produced within the body and must be supplied by the food you eat. Not all foods contain all the amino acids.Foods which contain all the essential amino acids are called the complete protein foods. Those which lack one or more of the essential amino acids are called the incomplete protein foods. Until very recently it has been assumed that only animal proteins - meat, fish, eggs and milk - contained complete proteins, and that all vegetable proteins were incomplete. Recent research has proven this assumption to be erroneous. Research from one of the leading institutions for nutritional research in the world, the Max Plank Institute in Germany, showed that many vegetables, fruits, seeds, nuts and grains are excellent sources of complete proteins. This is corroborated by research from many other research centers. Soybeans, sunflower seeds, sesame seeds, almonds, potatoes, and most fruits and green vegetables contain complete proteins. Furthermore, recent research has established two extremely important facts, hitherto unknown to science. 1. Vegetable proteins are higher in biological value than animal proteins. For example, proteins in potatoes are biologically superior to proteins in meat, eggs or milk. 2. Raw proteins have higher biological value than cooked proteins. You need only one-half the amount of proteins if you eat raw vegetable proteins instead of cooked animal proteins. Potatoes, a stepchild of American nutrition, are actually excellent health food and a good source of superior quality proteins. In Germany, ten per cent of the average dietary intake of protein is obtained from potatoes. It has been demonstrated that people have lived on potatoes as the sole source of proteins as long as six years and enjoyed excellent health. All green vegetables have complete proteins of highest biological value. "Where do you get your proteins?" This is the most frequently asked question by heavy meateaters as soon as they find out that I do not advise meat eating. Did you ever wonder where the wild horse, who builds a magnificent body in a couple of years, gets all his proteins? From the grass he eats, of course.And where do about one half of the world's population, who do not eat meat for religious or other reasons, get their proteins? The answer is that our Creator in his wisdom, knowing how important proteins are for man and animal, made them a part of every naturally occuring food. Every plant, every vegetable, every fruit and every seed contains some protein. It is virtuallIyimpossible not to get enough protein in your diet provided you have enough to eat of natural, unrefined foods. The proponents of a high protein meat diet often refer to the big-bellied, starved African children as an example of protein deficiency. These children suffer from protein deficiency not because they eat a protein-deficient diet, but because they are starving. The diet of raw vegetables, fruits, seeds, grains, and nuts plus milk and cheese - so-called lacto-vegetarian diet, as described in the next chapter - will supply in abundance not only all the proteins you need but also with all the other nutritive substances, such as vitamins, minerals, carbohydrates, fatty acids, enzymes and trace elements. Let me re-emphasize that the proteins in vegetables, fruits and many seeds and nuts are biologically superior to animal proteins. And your protein needs can be satisfied by one half the amount of proteins if you eat them raw instead of cooked. Common fallacies about protein You have been told that "you need lots of protein each day. " This is a typical example of half-truth. It is true that your body needs proteins each day for its vital functions and new-building of cells. But you don't have to eat proteins each day. Your body can exist without any food, and consequently without any proteins, for weeks and months, as evidenced by prolonged therapeutic fasting. It is a general observation that the protein level of the blood (serum albumin reading) of fasting patients remains constant and normal during the whole fasting period, in spite of the fact that no protein is consumed. The reason for this is that the proteins in your body are in the so-called dynamic state: they are constantly changed from one form to another, being decomposed and resynthesized from blood plasma amino acids. Amino acids from the old and broken-down cells are not wasted, but are re-used for the building of new cells. Thus the body is using and re-using the same proteins again and again where they are needed. This shows that you don't have to eat high-protein meals every day, although your body does need protein every day. Another common misconception about protein is that "only complete proteins can satisfy your protein needs. " It is a well established physiological fact that foods with so-called incomplete proteins will complement one another, rendering their total available protein content biologically complete. Tortillas and beans, or a whole-wheat bread and cheese sandwich are good examples. Corn, wheat or beans are, seperately, incomplete protein foods, but eaten in the above combinations the proteins become complete. Are meat eaters healthier than vegetarians? Some popular health writers (who apparently would rather be popular than truthful) tell you that lots of animal protein is a must for optimum health. They will tell you that meat eaters are healthier than vegetarians. Haven't they ever met Seventh-Day Adventists? There are a million of them, mostly living right here in the United States. Seventh-Day Adventists supply grand-scale scientific evidence supporting the low-animal protein diet. A recent study conducted by several medical doctors. show that Seventh-Day Adventists, who do not eat meat for religious reasons, have: 40% less coronary disease 400% less death rate from respiratory diseases 100% lower mortality rate from all causes 1000% lower death rate from lung cancer 50% less dental caries among their children These statistics speak for themselves. They repudiate clearly the myth perpetrated by the meat-eating propagandists that meat eaters are healthier than vegetarians. The above is an extraordinarily remarkable scientific study made by reputable medical men and reported in the Journal of the American Medical Association which shows that a large group of people, who live in the United States under seemingly the same conditions as the rest of us, but do not eat meat, have such superior health compared to the rest of the Americans! There is no better way than the empirical way to prove any nutritional theory. If one can put the theory into practice or see what results it has produced through the centuries, even milleniums, of actual application - then it is worth more than bookshelves of scientific reasoning and laboratory proofs. Such empirical evidence of the superiority of low animal protein diet is easily available. Here are a few convincing facts: l. The Hunza people, living in an isolated kingdom in the Himalayas,are considered "the healthiest people in the world" by all researchers who studied their health condition, including, famous British physician Dr. R. McCarrison, who lived among them for years. Cancer, heart disease, diabetes, rheumatic diseases, high blood pressure, arteriosclerosis, arthritis and many other diseases common to western countries, are unknown in Hunza. Their longevity and endurance are legendary. They live up to 90 and 100 and are virile, strong and active after they reach 80 and 90. All researchers who studied them agree that their diet is the major factor in their unusual health and longevity. The Hunza diet is a high natural carbohydrate-low animal protein diet! Their staples are grains, such as wheat, barley, buckwheat; fruits, mostly apricots, apples and grapes; assorted vegetables, eaten mostly raw; and very little milk, mostly goat milk. They eat few eggs, and very little meat, only on festive occasions, not more often than once a month. 2. In the last few years, researchers discovered two primitive tribes, in different parts of the world, who lived in total isolation from the civilized world for more than a thousand years. One was a Yemenite tribe of Semitic origin; the other, Maya Indians of Yucatan. Scientists who studied these people were amazed at their phenomenal health condition, long life and freedom from diseases. They also discovered that the diet of these primitive people with superior health was a low animal protein-high natural carbohydrate diet! Yemenites ate meat occasionally and sparingly, but the Maya Indians were 100% vegetarians, their main food being corn, beans, and vegetables. 3. Russians are known for their good health, longevity and endurance. They have seven times more centenarians per million than the United States. They are low protein people. 78.5% of their protein need is derived from vegetable sources, and only 21.5% from animal sources.(In the U.S., 29% is vegetable and 71% is animal protein!) Futhermore, a suprisingly great number of Russia's 21,000 centenarians are total vegetarians! Russia's health records are far better than America's. Their mortality rate is 7.3 per thousand as compared to 9.4 in the UnitedStates. The life expectancy of the Russian male is 70.1 - the American male's is only 66.7 years. 4. Bulgarians are among the healthiest peoples in Europe. They are the tallest people in south Europe and they possess great vitality and longevity. There are more centenarians in Bulgaria than in any other country in the world - 1,600 persons, 100 years or over, per million of population, as compared to only 9 persons per million among heavy meat-eating Americans. Bulgarians eat very little meat. Their diet consists largely of black bread (most whole rye and barley), vegetables and soured milk in the form of yogurt and kefir. One study made by a Swedish doctor showed that of 158 Bulgarians,.100 years or over, only 5 ate meat regularly. High or low? The scientific and empirical evidence presented in this chapter clearly shows that the diet most conducive to optimum health and long life is not the high protein, but the high natural carbohydrate-low animal protein, diet. Americans eat more meat and more proteins than most other nations in the world . Americans also lead the world in cancer, heart disease, arthritis, obesity, high blood pressure, multiple sclerosis, mortality rate, miscarriages and birth deformities, and other degenerative diseases. Heart disease is our greatest killer. By the way, studies have shown that a low protein vegetarian diet can prevent 97% of coronary occlusions, or heart disease. This presentation should, however, not be misconstrued to imply that you should minimize the importance of protein in your diet. You need, to be sure, good protein in sufficient amounts for the proper functioning of all your organs, and for the maintenance of good health. But because proteins are so important it does not automatically follow that you can eat unrestricted amounts of them. Low animal protein-high natural carbohydrate diet holds the greatest potential for optimum health, prevention of disease , greater vitality and extended longevity. This is not a theory, hypothesis or wishful thinking, but a firmly established scientific conclusion, based on the latest research and empirical facts....... THE SEVEN BASIC RULES OF SCIENTIFIC VITALIZING NUTRITION FOR OPTIMUM HEALTH AND LONG LIFE 1. EAT ONLY NATURAL FOODS Your body is a living organism, a part of a complex universe and subject to the laws of nature. It must be nourished by natural, organic food elements in their natural, unaltered state in order to survive and function in good health. What are natural foods? Foods grown on fertile soil under natural conditions, and consumed in their natural state are natural foods. Foods grown in depleted soils with the help of chemicals and processed by heat, irradiation or chemical treatment, are not natural foods. Here are some examples: Eggs laid by hens running outdoors in sunlight and eating grass, seeds, insects and worms - and in the company of roosters! - are natural, fertile eggs, with dark yolks and full, nutritional value. But eggs produced by "cooped-up" chickens in an "egg factory", by hens who never see daylight or rooster and are fed only synthetic medicated mash, are not natural eggs. Such eggs are infertile, they will not produce chickens, their yolks are pale, their chemical composition is altered, their vitamin content is lower and their total nutritional value is way below that of a natural egg. Among other things, eggs produced by coopedup chickens contain twice as much saturated fats as the natural eggs do.Such eggs can not possibly sustain the health of those who eat them. Natural, raw, unpasteurized milk has more vitamins and enzymes; the proteins and minerals of such milk are easily digested and assimilated by the body. Pasteurization reduces the vitamin and enzyme content and makes minerals, fatty acids and proteins less assimilable and digestible. Natural fruits, vegetables and grains should grow in healthy, humus-rich soils, without chemical fertilizers or toxic sprays. Natural foods contain more protein, more vitamins, more minerals and other nutrients, particularly the vital enzymes, than the canned or packaged, unnatural or processed foods bought at your supermarket. It should be kept in mind that our knowledge of food composition is very incomplete. Scientists who tried to feed test animals a synthetic diet composed of all the nutritive substances known to science, have found that animals could live in seemingly good health, and even have reproductive capacity. However, from the second and third generation, animals lost their power to reproduce and the whole strain gradually died. Also, their health condition and the growth rate were adversely affected by the synthetic diet. These experiments prove that natural foods contain more than just all the known or discovered nutrients. When you eat natural, unprocessed and unadulterated foods, you will get the benefit of all these undiscovered, but vital, substances as well. That your health and your longevity are in a direct relationship to the naturalness of the foods you eat is a well-established scientific fact. Dr. Weston A. Price, Vilhjalmur Steffansson, Dr. McCarrison, Arnold DeVries, and many others, who made extensive travels and studies of diet habits and their relation to health and longevity of practically every "primitive" people in the world, have found that when the diet was made of natural, fresh, unprocessed foods, grown in their own environment, the people had no disease or tooth decay. Conversely, where they discovered people subject to dental decay and various other degenerative diseases of civilized man, they invariably found that they ate denatured, cooked, processed foods, and that white flour, canned foods, and white sugar had made their way to them from more "civilized" countries. Moreover, regardless of the composition of the diet - whether it was exclusively vegetarian, lacto-vegetarian, predominantly meat or largely dairy-product diet - as long as the foods were natural, unprocessed, and largely eaten raw, the people maintained vibrant health, lived long, and enjoyed youthful vitality. Arnold DeVries has studied the historical records of the North and South American Indians, Eskimos, Asians, Africans, Australian aborigines, New Zealand Maories, and people living on Pacific and Atlantic islands, and found that all of them enjoyed glowing health, great fertility and almost incredible endurance. Diseases were almost unknown. Women had fast and painless childbirths, and were usually back to their work in the fields an hour later. Men could run all day without fatigue. There was no tooth decay, or loss of sight or hearing, or gray hair. Although statistical life expectancy was low because of the poor sanitation, most of those who survived lived to be 100 years or over. DeVries also found that as soon as "civilized" foods were introduced to these people, their health began to decline. Childbirth became painful and prolonged; tooth decay made its impact; vitality and endurance abated; and they gradually became subject to all the diseases of "civilized" people. Synthetic, denatured, altered and devitalized foods will not sustain health, but will inevitably bring about a degeneration of normal bodily functions and ultimately disease and premature aging. 2. EAT ONLY WHOLE FOODS Whole foods are simply foods which still contain all the nutrients nature has put into them - not less and not more! - complete, unfragmented, unrefined, neither fortified nor enriched. Whole wheat bread, potatoes in jackets, brown rice, sugar cane, oranges - are whole foods. White bread, instant potatoes, polished rice, white sugar and orange juice - are not whole foods. They are fragmented, concentrated or refined foods from which important nutrient factors have been processed out, destroyed, or removed. More than 90% of all the foods on the average American table today have been tampered with in one way or another, and most of the vital nutrients have been either taken out of them or destroyed. Breakfast cereals, processed oils, fruit juices, all products made with white sugar and white flour are typical examples of such fragmented, devitalized and adulterated foods. Every time a natural substance is removed from a food, the natural balance is disturbed. Every time a chemical is added to the food, the natural balance is also disturbed. Every time food is refined or fragmented, such as extracting sugar from sugar cane or sugar beets, or separating the wheat endosperm (from which wheat flour is made) from the whole wheat kernel - the natural balance is disturbed. When you eat such fragmented foods, they disturb the normal bio-chemical and metabolic processes within your body.     It took thousands of years for your body to adjust its bio-chemical processes to the composition of natural foods. When suddenly the composition of foods is altered, your body is not able to re-adjust its chemical processes.This causes havoc in the body chemistry with disease as the ultimate result. The two worst examples of fragmented foods are white sugar and white flour - these two nutritionless monstrosities, disguised under the name of food, are responsible more than anything else for the deterioration of health in civilized countries. During World War II, in European countries, the consumption of white flour and white sugar was sharply reduced due to rationing. The statistics also showed a sharp reduction in the incidence of many degenerative diseases during these years, notably a sharp decrease in diabetes. Note, that although the use of refined carbohydrates decreased, the consumption of whole, natural carbohydrates, such as whole grains, actually increased during the war.This proves that natural, whole carbohydrate foods are health-promoting, whereas refined carbohydrates are detrimental to health. Whole wheat, for example, is a good source of vitamin E. But it would take more than 200 slices of white bread to secure a proper daily requirement of this vital vitamin, because most of it has been removed with the wheat germ in processing. The same goes with the B-vitamins, minerals, best proteins and the natural oils of the wheat. If you eat enriched bread, do not think you get these nutrients anyway, since they allegedly have been added to the bread. None of the vitamin E, oils, minerals, or proteins have been added; and from more than 15 vitamins of the B-complex that have been removed in processing, only 3 have been returned in insignificant amounts. If this is enrichment, I d like to know what is impoverishment! The American housewife, brainwashed by T.V. commercials, feeds her family "enriched" white bread, believing that it will help to build "stronger bodies in ten different ways". But in the refining process, the white bread has lost 65 to 75% of all the important natural vitamins and minerals, and only a few of them have been replaced with inorganic, synthetic chemical vitamins that lack the nutritional resemblance to the organic life-factors that were removed. Gene nutritionist said that such "enrichment" is similar to robbing a man of his wallet, watch and glasses, and giving him a bus token to get home on! Because vitamins are synergistic in their action, when part of a complex, such as one or more B-vitamins, has been removed, serious deficiencies are likely to arise. Enrichment may actually do more harm than good. The value of whole, unrefined foods was dramatically demonstrated on a grand scale during the First World War. Denmark was plagued by a serious food shortage. The government assigned Dr. M. Hindhede, the director of the Danish Institute of Nutrition Research, to design a program for protecting the nation from the hunger threat. The first action of Hindhede was to increase the whole-grain production by limiting the livestock production and curtailing the sale of meat, and thus saving grain for human consumption. Production of alcoholic beverages was banned for the same reason. Also, grain processing was stopped and only whole-grain bread and cereals were allowed to be sold. Farmers were directed and encouraged to produce more grain, green vegetables, fruits, milk and butter, instead of meat. These simple, but from a nutritional standpoint revolutionary changes in eating habits, resulted in spectacular and rapid changes in the health condition of the whole nation.   The death rate dropped over 40% in one year. Diseases that affected other European countries, including the dreaded influenza epidemic, by-passed Denmark. In only a few years, Denmark became the healthiest nation in all of Europe! In those regions of India where polished white rice is the staple food, the incidence of diabetes and peptic ulcers is much higher than in the other regions, such as Punjab, where instead of rice the dietary staples are coarse wheat and corn. In Africa, where natives eat large quantities of sugar cane, there is virtually no diabetes or dental caries. When these natives, however, move to the cities and begin to eat white sugar, they rapidly develop caries, diabetes, ulcers and other diseases of civilization. Dr. John Yudkin, of London University, has conclusively demonstrated that white sugar and white flour products are the major cause of heart disease. Whole foods are an absolute must for optimum health. Whole foods contain not only complete nutrition, but also all the enzymes and other factors necessary for the proper, effective digestion and good assimilation of each particular food. When some of the vitamins, minerals and enzymes are removed, as in the case of white sugar or white flour, as well as other refined or processed foods, the digestion and assimilation is incomplete - with nutritional deficiencies and disease as the ultimate result. 3. EAT ONLY LIVING FOODS Dr. Robert Bell hit the nail on the head when he said, "Man is the only creature upon this earth who spoils his food before he eats it." Man's slow degeneration to the present inferno of diseases started with the discovery of cooking. Since then man seems to have been using his creative imagination and unlimited inventiveness for devising newer and newer means of ruining the nutritional value of his food. The latest of these devices is irradiation. Now you can buy potatoes, yams, onions, and other vegetables that do not sprout and will keep "fresh" forever. What this irradiation with atomic rays does to the lifesustaining power of the food nobody really knows, as yet. The only thing the processors are concerned about is, of course, the marketing convenience and the longer shelf life. Cooking destroys enzymes 100%. Enzymes are vital catalysts, absolutely essential for the proper digestion and assimilation of the food, as well as for all other functions in your body. Nobel Prize Winner, Professor Virtanen, from Finland, has demonstrated that in the process of chewing raw foods, new active substances are formed in the mouth with the help of enzymes. It is estimated that about 600 various enzymes are essential for human health, but all enzymes in foods are destroyed in cooking. In addition, cooking destroys many of the vitamins. Watersoluble vitamins B and C are particularly vulnerable to the effect of heat and cooking. Minerals also are depleted by cooking and are usually thrown away with the cooking water. Prolonged storage, freezing, drying, salting and canning, are all more or less destructive to the nutritional value of the food. Fresh vegetables stored at room temperature for only one day lose up to 50 per cent of their vitamin C. Blanching and freezing destroys vitamins B1 and B2. Since the average American diet consists up to 90 per cent of cooked, frozen or otherwise processed foods, it is no wonder that half of the population is suffering from various degrees of vitamin deficiencies and malnutrition. Raw, living foods contain all the nutritive elements in the right proportion and balance. Contrary to the popular notion, most foods in their raw state are easier to digest than the same foods in their cooked state. This is particularly true of all fruits and most vegetables and grains. Even moderate heating destroys nutritional value of foods. Pasteurization of milk destroys some of the vitamins and all of the enzymes. Lewis J. Silvers, M.D., says that at least three factors in milk are destroyed by the process of pasteurization: an anemia-prevention factor, an ulcer-prevention factor, and an arthritis-prevention factor. The therapeutic value of raw foods is well known. In most European biological clinics raw foods are used in healing of many common diseases, such as cancer, arthritis, multiple sclerosis, etc. The famous Gerson cure for cancer is based primarily on raw foods and raw juices. In animal tests, arthritis was experimentally caused by feeding animals cooked foods exclusively. Raw, living foods are equally known for their prophylactic (or disease-preventive) value. Furthermore, raw foods act as a cleansing agent on the digestive and eliminative systems and are the best preventive measure agains constipation. The aging-preventive and rejuvenative property of raw foods was scientifically demonstrated and explained in European and Japanese research. Raw plant foods increase the micro-electric tension in cell tissue, as was discovered by the Viennese scientists investigating cell permeability. Increased micro-electric tension in the cell tissue improves cell oxygenation, stimulates cell metabolism, increases the cell's resistance to aging, speeds the process of cell renewal - in short, improves the cell's metabolism and prevents biochemical suffocation. Japanese researchers at the University of Kyushu have shown that raw plant foods contain substances that help the body in its fight against disease-producing agents. In terms of application, many would find eating raw foods exclusively too difficult. But you should make an effort to eat fresh, raw foods as much as possible. At least two thirds of all foods eaten should be in their natural, raw state. Practi- cally all fruits and vegetables can be eaten raw. If cooking is absolutely necessary, food should be cooked as little as possible, preferably steamed with little or no water.  All broth, of course, should be used also. Eat all nuts raw.You will discover that they are much tastier and easier to digest in their raw state, than when they are roasted and salted. Many seeds and grains can be eaten raw, especially when they are Sprouted.* Raw, unpasteurized milk is available at better health food stores. Remember, cooked food is dead food. Only living foods can build healthy bodies. 4. EAT ONLY POISON-FREE FOODS I must admit that it is much easier to give such advice than to follow it in today's poisoned world. Poisons in food are the greatest menace to health today. It is almost impossible to obtain food stuffs that are free from poisonous residues and additives. Fruits and vegetables contain residues of dozens of poisonous pesticides, waxes, bleaches, artificial colorings and preservatives. Meat, milk, butter and poultry contain, in addition to DDT and other insecticides, residues of hormones, antibiotics and other drugs used to speed animal growth. Processed meats, bread, cereals, and canned foods and drinks are loaded with some of the nearly one thousand different chemicals which are now used in the food-processing industry. And many of these have never been tested for their possible toxicity! There is a growing concern among world scientists that mankind is committing slow suicide by poisoning himself with all these foreign substances in his food and his environment. Many of the newest diseases are directly related to the poisons in our foods. The growing incidence of birth deformities is one of the most conspicuous diseases attributed to the poisonous drugs and residues in foods. The American public is becoming more and more aware of the dangers of DDT, malathion, parathion, and other pesticides in foods. The beginning of a new decade, the seventies, brought one hope of a nation-wide awakening in regard to the environment. DDT was banned in several states in 1969, and in 1970 the Federal Government took action of restricting DDT use in the whole country. But one of the gravest dangers to our health, of which we only seldom hear, is a gradual but universal leadpoisoning. In Europe, scientists are alarmed at the incredible speed with which lead is poisoning our environment. Lead comes to the atmosphere mostly from the automobiles which burn gasoline treated with lead.It pollutes the air, settles in the soils and is absorbed by the fruits and vegetables. Tests made in Germany show that some of the vegetables, especially carrots, contain deadly amounts of lead. Many poisonings from eating lead-containing carrots were registered. Lead has a degenerative effect on the central nervous system and affects genetic forces, as found by Russian scientists. Even in small amounts it causes degenerative changes in the liver, kidneys, heart and other organs. Every effort, therefore, should be made to obtain poison-free organically grown foods. They are often available in health food stores. If supermarket-quality vegetables are used, they should be washed carefully or peeled. Cucumbers, green and red peppers, tomatoes, celery, carrots, apples, pears, grapes, and cherries can be washed and brushed in warm water with soap or mild detergent, then rinsed well several times and finally rinsed under cold running water to remove the traces of soap. Remember, just rinsing produce in cold water will do no good; most sprays and waxes are oil-soluble and plain cold water will not remove them at all. 5. EAT HIGH NATURAL CARBOHYDRATE-LOW ANIMAL PROTEIN DIET You have learned in the previous chapter that the diet with the greatest potential for optimum health and long life is a high natural carbohydrate-low animal protein diet. This is contrary to what you have read and heard from present-day nutritionists and "authorities". Even the most respected nutritional advisors and health writers in the United States have been so misled by the high-protein propaganda and by the misleading protein research, sponsored by the meat-packing and dairy industries, that they also fell prey to this high-protein myth. They continue repeating the well-established lie that "we can never get enough protein", This, in spite of the following facts: • Americans, who eat more protein than any other nation, are also the most disease-ridden people in the world. All nations known for their good health and exceptional vitality and longevity live on a low animal protein-high natural carbohydrate diet. Now, before you misunderstand me on the carbohydrate issue, let's make it clear that I am speaking of natural carbohydrates. Of course, what you have heard about the harmfulness of a high carbohydrate diet is true - if you mean refined carbohydrates such as white sugar and white flour products.. In fact, of all the underlying causes of ill health in civilized countries, I would list the refined carbohydrates, such as white sugar and white flour, and all foods made with them, as the number one cause. When I recommend a high natural carbohydrate-low animal protein diet I mean that the emphasis in your diet should be on fresh natural fruits and vegetables and unrefined, whole seeds and grains - all natural carbohydrate foods. These foods are the staples of the healthy and long-lived Hunzas, Bulgarians, Russians, Central American Indians, etc., as you have seen in the previous chapter. The most perfectly balanced diet is a diet rich in organically grown fruits and vegetables and raw or sprouted whole grains, seeds and nuts. Lacto-vegetarians can use raw unpasteurized milk, yogurt and homemade cottage cheese from organically raised animals. Fortified with such foods as cold-pressed vegetable oils, honey, wheat germ and bran, brewer's yeast, kelp, and dry fruits, this high natural carbohydrate-low animal protein diet will supply you with all the required nutrients - vitamins, minerals, trace elements, enzymes, proteins, fatty acids, carbohydrates, and other vital substances - in a natural, pure, and easily assimilated form. 6. SYSTEMATIC UNDEREATING AND PERIODIC FASTING Would you like to learn the two most important health and longevity secrets? Here they are: 1) systematic undereating, and 2) periodic fasting (see Chapters 8 and 9 on Fasting). Not only what you eat but how much you eat is of vital importance for your health. The latest scientific research shows that overeating is one of the main causes of man's ills, and that, conversely, undereating is singularly the most important health and longevity factor. Russian statistics show that one common characteristic of all Russian centenarians is that they are all moderate eaters and have been such throughout their lives. Dr. C. M. McCay, of Cornell University, has shown that overeating is the major cause of premature aging. Systematic undereating, on the other hand, increases longevity and decreases the incidence of the degenerative diseases. Recently, scientific studies involving earthworms, conducted by a recognized educational institution, showed that fasting worms periodically, every other day, caused them to live 50 times as long as usual! Food eaten in excess of actual bodily need acts in the system as a poison. It interferes with digestion, causes internal sluggishness, gas, incomplete assimilation of nutrients, putrefaction, and actually poisons your whole system. Compulsive gluttons - overeaters - are usually always hungry because they are undernourished. "Overfed, but undernourished", as so correctly expressed by H. Curtis Wood, Jr., M. D. Poor digestion and assimilation of nutrients caused by chronic overeating causes nutritional deficiencies. Although the compulsive glutton is fat, his body craves food because it is starving for minerals and vitamins and other needed substances. The less you eat, the less hungry you feel, because the food is more efficiently digested and better utilized. Unbelievable? But true - try it! And see the difference in the way you feel. 7. CORRECT EATING HABITS It is important not only to select and prepare foods properly, but to eat them properly as well. Slow eating and good mastication are essential for good health. It is far better to skip a meal than to eat it in a hurry. Good chewing increases assimilation of nutrients in the intestinal tract and makes you feel satisfied with a smaller amount of food. Saliva contains digestive enzymes; therefore, well-chewed and generously salivated food is practically half-digested before it enters the stomach......                               ............... Entered on my Website July 2003