	serums	injected	into

guinea	pigs	tended	to	localize	in	the	lungs."

Edward	Jenner	inoculated	his	18	months	old	son	with	swinepox,	on	November

1791	and	again	in	April,	1798	with	cowpox.	The	boy	was	never	very	well	after

that	and	died	of	tuberculosis	at	the	age	of	21.

In	Baron’s	Life	of	Jenner,	(Vol.	II,	p.	304)	we	learn	that,	"On	the	14th	of	May,

1796...	Jenner	vaccinated	James	Phipps,	a	boy	about	eight	years	old,	with	the

matter	taken	from	the	hand	of	a	dairymaid	infected	with	casual	cowpox.

After	waiting	six	weeks	Jenner	inoculated	this	boy	on	both	arms	with	smallpox

matter,	taken	from	the	arm	of	a	boy	with	smallpox.	Several	months	later	Phipps

was	again	inoculated	with	the	variolous	matter	(smallpox	pus)	but	no	effect	was

produced."

The	inoculation	didn’t	"take"	so	on	the	strength	of	this	one	experiment	and	its

questionable	interpretation,	Jenner	based	his	claim	that	one	vaccination	would

"forever	secure	a	person	from	smallpox."	No	time	had	elapsed	to	prove	whether

it	would	last	a	lifetime	or	a	month	or	at	all;	but	without	any	proof	or	any

scientific	basis	or	evidence	for	its	practice,	the	doctors	and	the	government
	adopted	it	and	made	it	compulsory,	no	doubt,	seeing	the	gold	mine	in	profits	that

it	would	yield.

James	Phipps	was	declared	immune	to	smallpox	but	be	too,	died	of	tuberculosis

at	the	age	of	20.

In	Baron’s	Life	of	Jenner,	the	author	refers	to	Phipps	condition	as	follows:

"While	walking	with	a	friend	one	day	they	passed	young	Phipps,	when	Jenner

exclaimed,	‘Oh,	there	is	poor	Phipps;	I	wish	you	could	see	him;	he	has	been	very

unwell	lately	and	I	am	afraid	he	has	got	tuberculosis	on	his	lungs.	He	was

recently	inoculated	for	smallpox,	I	believe	for	the	20th	time,	and	all	without

effect.’"

	VACCINATION	IS	OF	VERY	ANCIENT	ORIGIN

As	was	previously	stated,	neither	Jenner,	with	all	his	fanfare	and	praise,	nor	the

obscure	Jesty,	was	the	discoverer	of	inoculation.	It	was	a	"carry	over"	from	very

ancient	times	when	superstitious	fear	and	guesswork	dominated	the	healing

field.

An	idea	of	its	ancient	origin	may	be	gathered	from	the	"Lecture

Memoranda,"XVII	International	Congress	of	Medicine,	London,	1913,	which

states:

"The	practice	of	inoculation	for	the	prevention	of	disease	is	one	of	considerable

antiquity.	The	period	of	its	discovery	can	only	be	conjectured..."

"Dhanwantari,	the	Vedic	Father	of	Medicine,	and	the	earliest	known	Hindu

physician,	who	lived	about	1,500	B.C.,	is	supposed	to	have	been	the	first	to

practice	inoculation	for	smallpox.	It	is	even	stated	that	the	ancient	Hindus

employed	a	vaccine,	which	they	prepared	by	the	transmission	of	the	smallpox

virus	through	a	cow."	—“History	of	Inoculation	and	Vaccination”,	p.	6-13

This	common	practice	of	disease	transmission	of	both	ancient	and	modern	tunes,

undoubtedly,	has	a	strong	relationship	to	the	plagues	and	epidemics	that	sweep

those	countries	where	vaccination	is	still	practiced.

If	this	method	of	disease	prevention	had	ever	been	successful,	smallpox	would
	have	been	eliminated	from	the	world	centuries	ago,	but	smallpox	persists	in

localities	where	vaccination	is	compulsory	and	declines	where	it	is	abandoned	in

favor	of	sanitation	and	hygienic	measures.

The	practice	of	inoculation	spread	like	a	noxious	weed,	from	the	savage	tribes	of

the	forgotten	past	into	the	civilizations	of	Africa,	Arabia,	Tibet,	India	and	finally

into	Europe	and	America.

Dr.	Clements	in	his	pamphlet,	"A	Superstitious	Custom"	traces	the	inoculation

practices	through	the	various	modern	countries	previous	to	Jenner’s	day.	He

writes:

"In	1673	inoculation	against	smallpox	appeared	in	Denmark;	and	in	1778,	on

recommendation	of	the	medical	fraternity,	two	inoculation	houses	were

established	by	the	king	in	the	capitol.

"In	Italy,	inoculation	was	secretly	practiced	by	the	Neapolitans	from	early	times.

It	was	freely	performed	by	nurses,	who	inoculated	infants,	entrusted	to	their

care,	without	the	knowledge	of	the	parents.

"In	1722,	Dr.	Wright,	a	surgeon	of	Wales	refers	to	inoculation	against	smallpox

in	the	British	Isles	as	‘a	very	ancient	custom.’	(Jenner	didn’t	begin	his

vaccinations	until	1796).	One	William	Allen,	then	99	years	old,	said	inoculation

had	been	known	and	used	during	his	entire	lifetime,	and	he	well	remembered	his

mother	stating	that	it	had	been	commonly	done	all	her	life,	and	that	she	got

smallpox	that	way.

"The	first	record	of	inoculation	in	France	appears	in	1712,	and	in	1763	a	fatal

epidemic	of	smallpox	occurred	in	that	country	that	wiped	out	a	large	part	of	the

population;	it	was	attributed	to	inoculation	and	for	a	time	the	Government

prohibited	the	practice.	Five	years	later,	on	the	insistence	of	the	medical

faculties,	this	decree	was	rescinded	and	by	the	latter	part	of	the	18th	century

inoculation	was	again	commonly	practiced	in	that	country.

"The	first	record	of	inoculation	in	Ireland	appears	in	1723,	when	a	medical

doctor	in	Dublin	inoculated	25	persons.	Three	of	these	died	as	a	result,	and	the

custom	was	abandoned	for	some	time.

“Inoculation	appears	to	have	been	first	introduced	in	Germany	in	1724.	It	soon
	fell	into	disfavor,	however,	because	of	the	many	deaths	in	Berlin	from	smallpox,

as	a	result	of	it.	After	many	years	of	diligent	medical	propagandizing,	the

doctors	were	able	to	get	the	people	to	accept	it	again.

"In	1754,	Peverani	introduced	inoculation	for	smallpox	into	Rome,	but	smallpox

soon	began	to	spread	and	opposition	rose	to	such	a	pitch	that	the	practice	was

discontinued,	until	the	medical	profession,	after	years	of	labor,	persuaded	the

people	to	again	submit	to	it.

"One	hundred	forty-two	years	later,	Carlo	(Charles)	Ruta,	Professor	of	Materia

Medica	at	the	University	of	Perugia,	Italy,	protested	against	the	deadly	custom	in

these	scathing	words:

"Vaccination	is	a	monstrosity,	a	misbegotten	offspring	of	error	and	ignorance;

and,	being	such,	it	should	have	no	place	in	either	hygiene	or	medicine...Believe

not	in	vaccination,	it	is	a	worldwide	delusion,	an	unscientific	practice,	a	fatal

superstition	with


 They may have ‘locked’ up their emotions and do anything
they can to avoid facing the true issues.
In these types of circumstances, clients have to be treated gently, with
support but to be made aware that the sessions will take longer than
expected. It’ s important not to rush someone who has deeply rooted issues.
Treat outer aspects instead and begin to work into those core levels. You can
work with the client to come up with the right setup phrase and reminder
phrase.The setup phrase and the reminder phrase must  be relative to the issue and be heartfelt.
Through guiding your clients, you will start to identify any words that work
particularly well and through their repeating these words while they tap, they
can even emulate the expressions, posture, and body language or voice of the
person who has caused them problems and this can bring it to life even
more. They can also try to picture the person and this often brings up a sur ge
of intensity and EFT can then be applied to this situation.
A client who is feeling particularly negative will often use weak words when
writing their setup or reminder statements. T ry to avoid words such as:
Try, can’ t, but, don’ t, or if.
Although these weak words may mirror the client’ s feelings, success is more
likely when using the following words:
Will and want.
The client should listen inwards and use the words best describing how they
are feeling.
Importantly, EFT can be used to help resolve issues that have occurred
throughout life, not just in the present.
When looking to resolve issues that have occurred in the present time, make
sure that the present tense is used in the acceptance phrase. This is very
important because the subconscious mind will take commands on a very
literal basis.
Most problems (or at the lease the core of the problem) will have occurred in
the past, and you can use EFT successfully to tap on any emer ging negative
memories and to help lessen the intensity. You can also look to the future,
considering any previous issues of visualising how you might feel in the
future without these issues.Note :
Sometimes abreactions can occur and symptoms include:
x Feeling upset,
x Feeling angry
x Shaking or trembling x Palpitations
If you find that any of your clients have suf fered from severe traumas or
even from abuse of sorts, their reactions can be far more extreme. If the
client does suf fer from an abreaction, keep calm at all times, tap on the hand
points and then on the body points. Ask the client to breathe slowly and
deeply and reassure the client throughout that these reactions are perfectly
safe. Once the client is feeling calm, ask the client to create a setup phrase
that covers this reaction and then go through the whole process again.
Calibration
In EFT, calibration simply means having the ability to measure changes. You
will find that throughout the session, you’ll start to become aware of your
client’ s emotions and how they react to treatments within the session. These
changes can be both positive and negative.
The client may announce that they are having dif ficulties focusing on their
problems, or that it now seems a distant memory or, even that their emotions
are no longer attached to it. Sometimes they will say, it’s as if it is happening
to someone else rather than it being something that actually happened to
them. These are developments or changes that need to be recorded.
Here is an example chart that can be used for calibration:
Changes Fr om EFT  Negative
Breathing– shallow and fast
Tense, irritable, fidgeting
Positive
Breathing - slower Calm, more relaxed Note: This is just an example of the
type of information that can be captured in the calibration
form.EFT often works really quickly, so testing out results is paramount. It’ s
important to be able to assess whether EFT is actually working and if the
problems have been eradicated. Some people will continuously tap away and
just hope that the problem is being resolved, but this is not a practical way of
testing it out. The ultimate aim is for your clients to have reduced their
problems to 0 and so they should be to recall the unpleasant memory or
emotional trauma without feeling any level of intensity as before. If there is
any residual emotion remaining, they will have to use EFT again until any
difficult feelings or negative emotions are well and truly gone.
How to test
There are a variety of tests in EFT which can be used to measure the level of
discomfort experienced.
SUD :
The Subjective Units of Distress chart will highlight whether the problem
has been reduced or eradicated altogether. You can be sure if it is set to 0, the
problem has gone.
Colour and shape :
Some people are visual and so using colour and shape to describe the feeling
can be really beneficial. For example: red, rectangular or a large rock.
Improvement can be seen when the colour has changed to white or a rock
evolves into a pebble and so on.Senses :
Some clients will prefer to use their five senses to bring back the emotion -
this can be through visualising or by using a photo or even a toy that
represents the fear (as in a fear of snakes or spiders). By watching or holding
onto the objects, you can test whether their levels of anxiety increase.
Sizing :
This works in a similar way to the Subjective Units of Distress scale but
children often prefer using this technique because they are able to practically
apply the technique, starting with their hands together out in front of them,
they then move their hands apart to measure their level of anxiousness.
Live test :
For those who feel that their problems have been eradicated, they may wish
to test it out in a real-life situation. If we use a fear of snakes as an example,
the client can look at images of snakes or watch programmes that include
snakes or even visit a local zoo. The client is never put in a dangerous
situation but the subtle way of confronting fears after EFT has been applied
is a good indicator of whether the sessions have been completed
satisfactorily. It’s also important to not test out any reactions to aller gies etc.
Muscle testing
Used in kinesiology, diagnostic muscle testing can be really useful. The
technique requires the client to extend his or her arm and then you will press
lightly with applied pressure while the client makes a remark that is either
true or false. If they give a true statement, their arm would remain extended
and be rigid. If their statement is false, their arm is likely to drop a little
when pressed and will be weaker.
This works because the muscles and the nerves work together, so when there
is an upsetting emotion, there will be a change in the muscles as well.
Positive thoughts and emotions will make the muscles firm, and by contrast,
those with negative thoughts or emotions will feel weaker. This test is not
about testing strength, it just occurs as electricity moves through the nerves
which are interrupted. This is not an essential part of EFT.It is fine to experiment while using EFT and you even can be creative in
your tapping. Some people prefer to tap on all the points all of the time and
believe that this makes the treatment more ef fective and there is nothing
wrong in doing so.
Extending the practice
While some practitioners work on producing shortened versions of EFT,
other practitioners use additional points because they believe there is the
potential to reduce any emotional intensity more quickly. These additional
points can be used with the EFT routine previously described. How they are
used is up to the individual but many practitioners find that it is best to finish
at the top of the head.Liver point
This point is place underneath the breast and approximately 10cm below the
nipple. EFT practitioners will often leave this point out when dealing with a
female client. This tapping point is relative to depression, anger, sadness and
even addictive cravings.
Crown of head
This point is very powerful as it is the main contact point relative to all
meridians. T ap with the palm of the hand or by using the tips of the fingers
towards the back of the head. All of the fingers can be used in a claw-like
position or some practitioners will use three or four fingers to tap.Inside of wrist
Use two fingers to tap on the entire area where your watch band will go. Y ou
can also tap the wrist areas together crossing one over the other with the
insides facing towards each other. There are three major meridians here and
these deal with stress, sadness and grief.
Module Six
Self-Assessment T asks
Task:
Which therapy uses muscle-testing?
Task:
In EFT, what does calibration mean?
Task: Why should you often use open questions with a client?
This is a self-study assessment designed so you can check your pr ogress
throughout. If you have any difficulty completing any tasks, please go back
over the module content to ensur e complete compr ehension. Do not send the
completed tasks to The KEW T raining Academy.
Module Seven
Emotions and T raumas
EFT af fords a very gentle approach to healing and it also enables your
clients to re-gain control over their lives which is especially important if they
are dealing with high levels of stress or suffering from depression. W e all
know that if you perceive danger, your body immediately goes into flight or
fight response. Once the danger is over, your body should return to a
balanced state but for some people, their stress


 mustard
1 sheet nori (pressed seaweed, available in natural food stores or in
Asian food section of your supermarket) (optional)
lA teaspoon sea salt, seasoned salt, or salt-free seasoning
1 small head romaine
1 cup Garlic Croutons (see below)
Fresh ground black pepper
Place garlic in large bowl and crush with fork. Add oil and stir briskly.
Discard garlic. Add lemon juice and mustard, and combine with fork.
Holding nori in your hand, toast it over hot burner (gas or electric) for
1-2 seconds on each side, until it turns from black to green. Crumble
into pieces and mix into dressing. Add sea salt, and whip dressing. Wash
and thoroughly dry lettuce. Break into bite-size pieces, discarding heav
iest part of stalk. Add to bowl, and toss thoroughly in dressing. Add
Garlic Croutons (see below) and pepper to taste. Toss again. Serves 2.
GARLIC CROUTONS: 10 Min.
These are easy to make and far superior to the packaged variety.
1 slice whole-grain bread
2 teaspoons butter
1 clove garlic, crushed or cut into 2 or 3 pieces
Cut bread into small cubes. In small skillet, melt butter. Add garlic.
Saute briefly to flavor butter. Discard garlic. Add bread and saute, turn
ing frequently, until crisp. Add cubes to salad, soup, or vegetable dishes.
Serves 1-2.
CURRIED CABBAGE 12 Min.
1 tablespoon safflower oil
2 teaspoons mustard seeds
1 teaspoon turmeric
A FOUR-WEEK EXAMPLE OF THE FITNESS LIFE-STYLE • 163 1 small white onion, quartered and sliced thin
1 small head cabbage, cored, quartered, and sliced thin
'/: teaspoon sea salt
2 tablespoons fresh lemon or lime juice
In large skillet, heat oil. Add mustard seeds and turmeric, and allow to
sizzle for a moment. Add onion, and saute for several minutes, stirring
frequently. Add cabbage and salt, and mix thoroughly. Cook, uncovered,
over medium heat, stirring continuously, until cabbage begins to wilt.
Sprinkle with lemon or lime juice. Serves 3-4.
MAIN-COURSE SALAD DA Y
DAY FIVE—FRIDAY
BREAKFAST:
Same as Day One
LUNCH:
Continue on fruit and juice all day, or you may have the Vegetable-
Fruit Platter (see page 156).
DINNER:
Fresh Vegetable Juice Cocktail (see page 152), or 1/2 cantaloupe, or 1
whole grapefruit
Curried Chicken Salad*
CURRIED CHICKEN SALAD 25 Min.
(plus preparation time for chicken)
4 cups butter lettuce, washed, dried, and broken into bite-size
pieces
2 cups spinach, coarsely chopped
'/: cup alfalfa sprouts
lA cup arugula or fresh cilantro, chopped (optional)
2 cups Easy Roast Chicken, skinned and shredded (see page 154), or
164 • FIT FOR LIFE any broiled, steamed, or barbecued chicken
2 cups asparagus
Vz cup carrots, slivered
Prepare the salad.
In large bowl, combine lettuce, spinach, sprouts, and arugula or cilantro.
Break and discard tough ends from asparagus, and cut into 1 -inch diago
nals. Drop asparagus into boiling water. Boil for 3-4 minutes or until it
turns bright green. Remove from boiling water, and place immediately
under cold water. Pour boiling water over carrots and allow them to
blanch for 1-2 minutes. Drain. Add chicken, asparagus, and carrots to
salad greens.
CURRIED MAYONNAISE DRESSING:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1-2 tablespoons mayonnaise
1 teaspoon honey
Vz teaspoon curry powder
Vz teaspoon dried basil or 2 teaspoons fresh basil, minced
1 teaspoon scallions, minced
!A teaspoon sea salt (optional)
Fresh ground black pepper
Prepare the dressing.
In small bowl, combine oil, lemon juice, mayonnaise, and honey.
Whisk until creamy. Add curry powder, basil, scallions, and sea salt.
Whisk again. Pour over salad. Season with pepper to taste. Makes 1 very
large or 2 moderate-size salads.
DAY SIX—SATURDAY
BREAKFAST:
Same as Day One
LUNCH:
Fresh fruit or carrot juice (optional)
Energy Salad (see page 149), or Cauliflower Toastie*
A FOUR-WEEK EXAMPLE OF THE FITNESS LIFE-STYLE • 165 DINNER:
Harvest Soup * and Hot Buttered Corn Tortillas, * or Carrot Hash
Browns *
Teriyaki Broccoli*
Tangy Green Coleslaw*
CAULIFLOWER TOASTIE 20 Min.
A simple toastie maker, inexpensive to purchase at your local hardware
store, is the best tool for toasties. If you don't have one, spread the filling
on buttered toast. Toastie makers (my term) used to be called toastites.
They are now called snack, sandwich, or pie cookers, made by Aluma,
available in hardware stores for under ten dollars. They have a two-part
folding griddle, round or square, the size of a piece of bread, with a long
handle. Place bread and fillings inside, close and set on a burner, turning
so both sides cook.
1 cup cauliflower, steamed
1-2 tablespoons mayonnaise
!/» teaspoon Dijon mustard (optional)
lA teaspoon sea salt, seasoned salt, or salt-free seasoning
1 teaspoon celery or water chestnuts, chopped (optional)
2 slices whole-grain bread
1 tablespoon butter
Vi cup alfalfa sprouts or lettuce, shredded
1 tablespoon carrots, shredded
Mash cauliflower, mixing in mayonnaise, mustard, and sea salt. Add
celery or water chestnuts, and mix well. Butter bread. Spread cauliflower
mixture on unbuttered side of one slice of bread. Sprinkle with sprouts or
lettuce and carrots. Cover with second slice of bread, buttered side facing
out. Place sandwich in toastie maker. Heat over high flame until bread is
golden and toasted, and filling is warm, approximately 3 minutes each
side. Serves I.
166 • FIT FOR LIFE HARVEST SOUP 55Min.
9 cups water
1 large white onion, coarsely chopped
2 large cloves garlic, minced
2 stalks celery, coarsely chopped
1 medium celery root (celeriac), peeled and cubed (optional)
2 cups banana squash, cubed
1 small cauliflower, cored and cut into 1-inch florets
4 medium carrots, peeled and cut into!/2-inch cubes
4 medium zucchini, cut into '/4-inch slices
4 medium golden zucchini or summer squash, cut into '/4-inch slices
3 medium White Rose potatoes, peeled, halved, and cut into Winch
slices
1 small head savoy cabbage, cored, quartered, and sliced thin
Vi teaspoon dried thyme
Vz teaspoon dried basil
Vz teaspoon dried summer savory
2 tablespoons white miso or 2 vegetable bouillon
1 teaspoon sea salt (optional)
Dash of cinnamon
Dash of nutmeg
2 tablespoons fresh lemon juice
In heavy soup kettle, bring water to a boil. Add all ingredients except
lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently
to break up squash and form thick stock. Stir in lemon juice at end of
cooking. This soup can be made in large quantities, because it is a great
leftover. Serves 8.
HOT BUTTERED CORN TORTILLAS 8 Min.
8 corn tortillas
2 tablespoons butter
Heat tortillas one at a time in hot dry skillet, turning from one side to the
other until soft but not crisp. After heating one, place a dollop of butter
in center, and stack another hot tortilla on top. Place stack of tortillas in
covered casserole to keep them warm and soft; otherwise they dry out. To
A FOUR-WEEK EXAMPLE OF THE FITNESS LIFE-STYLE • 167 eat, you can cut in wedges like a pie, or pick up individual tortillas and
roll them, which is the more traditional way of eating them. Serves 4.
CARROT HASH BROWNS 30 Min.
2 tablespoons butter
1 teaspoon safflower oil
3 medium carrots, peeled and finely grated
3 medium all-purpose potatoes, peeled and finely grated
Vi small white onion, finely grated
'/: teaspoon sea salt (optional)
In large skillet, melt butter and oil. Add carrots, potatoes, and onions.
Add seasoning. Saute until browned on one side. Flip over, and saute on
second side until browned. Break apart into small chunks, or serve in
wedges cut from the round. Serves 3.
TERIYAKI BROCCOLI 15 Min.
This is a delicious dish that gives you an opportunity to use up some of
your leftover broccoli stalks.
3 or 4 thick broccoli stalks without florets
1 tablespoon sesame or safflower oil


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