 they had nothing else
to do. During dry fasting, however, the phago-
cytes are left without food, i.e. without fat, so
they begin to perform their direct tasks: capture
and digest bacteria, viruses, cell residues, dead or
dying cells, thus fostering renewal and the reju-
venation of the organism. Cancer cells, always
present in the body, are also digested. The de-
struction of diseased cells, and not of healthy
cells during DF is also associated with the release
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frof lymphoepithelial cell s from the entire diges-
tive system.
Abstinence from water and food for many days
creates the conditions for the withdrawal of the
powerful army of b -lymphocytes from the front-
line gastrointestinal positions. They accumulate
from the lymph nodes and lymphat ic collectors
of the long digestive path. In particular many of
them come from the small intestine. Once they
have transitioned to the reserve position, the
army of b -lymphocytes can be utilized for its di-
rect purpose: to suppress and eliminate all path-
ogens and foreign bodies. Infections in a
dormant state practically do not surrender to
modern antibacterial therapies (treatments with
antibiotics, sulphanilamides and other pharma-
ceutical drugs). Indeed, in this stage of their
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frdevelopment, microorganisms li ve in their pro-
tective envelopes and become more resistant to
these drugs and other medicines. However, dur-
ing the course of dry fasting their envelopes are
destroyed by the acidosis activated by phago-
cytes and enzymes.
During the dry fast, body fluids rea ch the high-
est concentrations of biologically active sub-
stances, hormones, immunocompetent cells and
immunoglobulins.

8.3. The mechanism of acidification of the in-
ternal environment of the organism: the first
and second acidotic crises
To obtain a good therapeutic effect from the
fasting practice it is necessary to observe certain
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frphases. The first phase, called "food excitation",
lasts for 2 -3 days in case of water fasting while it
lasts 1 -2 days with dry fasting. The "food excite-
ment" phase is a stress for the body. This stress
mainly causes the activation of the hypothala-
mus that begins to secrete a variety of substances
that have a particular impact on the body's en-
docrine glands with the aim to adapt the organ-
ism to a mode of subsistence without food or wa-
ter. After 24 hours of fasting in human beings,
the secretion of the growth hormone, somatro-
pin, by the pituitary gland increases abruptly.
According to recent data, this is the reason why
dry fasting seems to have a rejuvenating effect on
the body. The growth hormone also activates the
pancreatic hormone glucagon, which intensifies
the breakdown of glycogen in the liver thus
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frreplenishing the organism with nourishment.
Dry fasting also removes the body's toxicity
through beneficial ef fects on the thyroid gland.
The second phase is that of intensifying acido-
sis. Usually this phase in dry fasting lasts from 2
to 4 days. As soon as food and water are com-
pletely renounced, the body begins to consume
the accumulated reserves and secondary t issues.
The breakdown of nutrients and tissues during
fasting leads to the accumulation of byproducts
inside the body. Consequently, there is a rapid
shift of the body's pH towards acidity (acidosis)
even if the acidification values do not exceed the
physi ological norm.
The acidosis that occurs during the fast is the
first and most important physiological mecha-
nism that triggers a chain of other therapeutic
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frmechanisms, usually neutralized by the usual
diet. The acidification of the organism’s internal
envir onment determines the autolysis, the pro-
cess of disintegration of the tissues. In fact, in an
acidic environment certain phagocytes and en-
zymes are activated to destroy the organism’s
weakened tissues and all the foreign elements.
The processes associated with autolysis, in turn,
trigger the body's detoxification mechanisms to
remove toxins, and weak and pathologically al-
tered tissue. Tissue decomposition ensures that
all the waste contained in it is released and re-
moved from the body, while the altered tis sue is
destroyed. The acidification of the body and the
increase in phagocytic activity lead to the nor-
malization of the organism's microflora.
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frDuring acidosis, the body's cells assimilate car-
bon dioxide and nitrogen from the air. This pro-
cess helps to fix  the carbon dioxide dissolved in
the blood according to the principle of photo-
synthesis, the best synthesis of nature. The at-
mospheric air we breathe turns into a nutritious
environment. In other words, the intensified as-
similation of carbon dioxide by the  cells, to-
gether with the intense consumption of nitrogen
from the air, creates the optimal conditions for
the production of high quality nucleic acids, pro-
teins and other biologically active substances
necessary for normal human activity. In other
words, by practicing dry fasting we use the car-
bon dioxide and nitrogen present in the air and
thanks to them we create the proteins necessary
for the functioning of our organism. But the
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frquestion arises: at the expense of what? Well,
let's remember what plants do. They take energy
from the sun and thus can convert the same car-
bon dioxide and nitrogen from the air into min-
eral salts and organic compounds. But humans
also have similar abilities and can nourish them-
selves with natural and cosmic energies, alt-
hough this normally does not happen or occurs
only in a small number of people. Currently only
a few people are known to live without eating or
drinking14. When this mechanism starts it
means that the organism has already switched to
a mode of full internal (endo genous) feeding
that guarantees the complete synthesis of amino
acids and other biological compounds. During

14 The “Breatharians”.
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frDF many organs and systems of the organism
benefit from a physiological rest that allows
them to restore their damaged structures and
functions.
DF sets in motion an intense decomposition of
the tissues due to the autolysis and the restora-
tion of the digestive organs’ structure and func-
tion. These processes stimulate metabolism in
general and later, when feeding is resumed,
prove to support the overall digestive capacity of
the organism. During DF, the body's defense
functions are reinvigorated both at the cellular
level and at the level of the whole organism,
which becomes much more resistant to internal
and external harmful agents. All the physiolog i-
cal mechanisms illustrated above lead to a pow-
erful regenerating and rejuvenating effect, which
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frbecomes especially evident in the period follow-
ing the practice (after 21 days from the end of the
DF practice).
Therefore, during DF, the process of acidifica-
tion of the internal environment of the organism
grows rapidly. Usually the maximum acidifica-
tion is observed on the 2nd or 3rd day. Here's what
happens: at the beginning of the dry fast, the
body still has animal sugar reserves (glycogen)
and uses them. B ut once glycogen reserves are
depleted (this usually happens on the first day of
fasting), the acid byproducts from incomplete
digestion of fats (butyric acid, acetone) begin to
accumulate in the blood. The blood’s alkaline re-
serves are lowered and this is  reflected on the
state of well -being: the patient can have a head-
ache, feel nausea, a feeling of weakness, or
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi


 body is designed to get its bes t results from a very specific fuel mixture. Think
about it: Can you find any example in nature of a mammalian species whos e individual members eat foods from completely different
categories, based upon their blood type, their geographical location, their me tabolic type, or any other factor? Can you imagine a
“kapha” bear eating more fat than a “pitta” bear? Or a “fast-ox idizing” monkey avoiding bananas because they are too high in suga r?
This is nonsense.
The fact is, Nature has seen fit to provide the ideal food for every creatu re on Earth, and all creatures of similar type eat
similarly. For example, horses—and all creatures that look like horses  (zebras, donkeys, mules)—eat from essentially the same
category of foods—those for which their biological systems were desig ned. Do not let anyone tell you that humans are the one
exception to this rule (called the Law of Similars) in all of the anim al kingdom, for there are no exceptions: Animals that are
anatomically and physiologically similar thrive on similar foods. Cows  eat grass, leopards eat meat, and hummingbirds eat nectar.
There is simply no need to complicate this simple program, presented in perf ection by nature in thousands of examples.
All of the creatures that are anatomically and physiologically like  us (known as the anthropoid primates: gorillas, orangutans,
chimpanzees, and bonobos) thrive on a low-fat diet that is predominated by frui ts and vegetables. Their caloronutrient ratios closely
approximate 80/10/10. With the exception of the gorilla, whose great weight makes it almost i mpossible to climb the skinny
branches of trees to procure fruit, they get more than 80% of their calorie s from the carbohydrates in fruit. The combined
caloronutrient average for chimpanzees, bonobos, and orangutans is  about 88/7/5. Add in the gorilla’s numbers, which come closer
to 70% carbohydrate, and the average decreases, making the ratio almost exa ctly 80/10/10  for all of our anthropoid relatives.
The actual foods  humans eat differ according to season, geography, availability, personal  preference, etc., but not according to anything pertaining to our physiology. The total number of calories each person needs varies according to many factors, including
gender, size, age, activity level, fitness goals, health status, and s o forth. But the ratio of carbohydrates to protein to fats we need
remains relatively the same. This is true regardless of the dieta ry specifics, food choices, or total volume consumed. As I explain in
Chapter 5, no amount of adaptation or relocation has changed the basic digesti ve physiology with which we have been endowed
since the beginning of time.

Why Percentage of Calories?
In this book, I use “percentage of total calories consumed” as my prim ary model for discussing carbohydrate, protein, and fat
consumption. Although this approach has its drawbacks, it is the best way I  have found to help people gain perspective about,
discuss, and compare the macronutrients they eat.
The scientifically accepted measure of food and nutrient consumption i s mass (weight in grams, ounces, etc.). However,
providing dietary guidelines in those terms requires unnecessary c omplexity that offers no incremental benefit. Many factors combine
to determine the amount of food an individual should eat for optimal health an d body weight, some of which are gender, age, height,
muscle mass, amount and intensity of physical activity, digestive  efficiency, food choices and, to a very limited degree, metabolic
rate.
Using the percentage of calories model allows us to discuss appropriate ca rbohydrate, protein, and fat consumption, despite
our individual differences. For example, both a sedentary woman who eats 1,600 ca lories per day and an athletic man who eats
4,000 calories per day will thrive eating in the 80/10/10  proportion. The only difference is that the former would eat far fewer
calories than the latter.
I realize that most of my readers have never learned how many calorie s are in the foods they eat. And I concede that the
calorie concept has its limitations. More than one person has aptly pointe d out to me that not all of the calories we consume are used
for energy. One person insists (and rightly so) that calorie-equival ent quantities of carbohydrate, protein, and fat cannot be
considered identical (or even reasonably similar) where our digestiv e biochemistry is concerned. Technical detractors sometimes
suggest to me that because we as humans do not actually burn our foods —as is done in a bomb calorimeter in order to determine a
food’s calorie content—we should dispense completely with the notion of c alories.
I agree with these and other objections to thinking in terms of calories  for diet analysis. Yet numerous peer-reviewed
nutritional studies in the finest journals have seen fit to use th e model, including those from top-caliber nutritional scientists like D r. T.
Colin Campbell of Cornell University. The World Health Organization a nd governmental nutritional agencies around the world use
both percentage of calories and absolute amounts in grams to express thei r dietary recommendations. Even with its flaws, the calorie
concept is the only generally accepted model of energy requirements th at relates to everyday activity. With my background in
exercise physiology, I have found the calorie concept particularly use ful in helping athletes perform at their peak and get enough
fuel.

Pros and Cons of the “Percentage of Calories” Model
I am aware of the concern that people could be dangerously misled if they tr y to compare the caloronutrient ratios of foods
with wildly differing caloric densities. Below is an example that hi ghlights this potential confusion, followed by another example that
illustrates why I nonetheless choose to calculate nutrients usi ng the percentage of calories approach.
How Percentage of Calories Can Seem Misleading
Let’s look at some numbers that could be confusing to those new to the cal orie concept:

Spinach contains 30% protein (30% of its calories come from protein).
Macadamia nuts contain “only” 4% protein.

Given just this information, one might be led to believe that a pound of spina ch provided more protein than a pound of nuts.
However, knowledge of total calories, and not just percentages, is required to make sense of this data. A pound of spin ach
contains 104 calories (31 of which are protein) and a pound of macadamia nuts has  more than 3,250 calories (125 of which are
protein). In terms total calories, the nuts yield four times as much prot ein as the spinach.

How the Calorie Model Is Useful
Imagine that a person eats 7 pounds of food in a day, and only 3.5% of that weight consi sts of high-fat food. This sounds like
a low-fat day, right?
Not hardly. Let’s look at a simple example of a “healthful” day’s intake  that comprises 7 pounds of food and only 4 ounces of fatty food:

The nuts and oil in this example weigh only ¼ pound but amount to 740 of the 1,955 t otal calories. Since the nuts are not all
fat, and the plants do contain some fat, the total comes to 693 fat calories, or 35%  of the day’s intake. This is the same percentage
of fat found in the standard American diet. This quantity of fat, of any ty pe, is not “low,” or healthful, by any standard!

Comparing Apples to Apples
Often, when caloronutrient numbers are being bandied about, things can be come extremely misleading. A pint of liquid contains 96
teaspoons. Add just one teaspoon of oil to a pint of water, and you have a fluid that i s 100% fat in terms of calories but only 1% fat
by weight.
It is important to understand the units of measure used by other diet guru s when comparing their carbohydrate/protein/fat
recommendations to those expressed in this book. These teachers sometimes  use different units for different foods, or change units
over time, or use different units when referring to liquids than they  do for solids. Often too, they use numbers in their presentations
that sound good when taken at face value. But if you roll up your sleeves and do t he math, the figures simply cannot add up.
Recognizing that calculating percentage of calories produces a vas tly different caloronutrient ratio than percentage of weight,
percentage of dry weight, percentage of volume, etc., making sure you are c omparing apples to apples (so to speak) is an important
factor when evaluating other programs in relation to the 80/10/10  diet.
For example, one popular author recommends consuming anywhere from 10 to 25% of th e diet from fat (depending upon
one’s body type and level of inner toxicity). But at retreats and other  events where his recipes are served, fat routinely accounts for
30 to 60% of the total calorie content of the meals. How can this be? The seemin g contradiction stems from the fact that this
author’s recommended caloronutrient ratio is based on  volume of food  (cups and spoons), rather than percentage of calories.
Further complicating things, he quotes his ratio guidelines


 bread quality is growing. One excellent new U.S. business,
called Great Harvest Bakery is a fast-growing national franchise chain. They bakeand sell only whole grain breads; all their wheat flour is freshly ground daily on thepremises in the back. Unfortunately, as of the writing of this book, they do notgrind their rye flour but bring it in sacks. I can’t recommend their rye breads. The
founder of Great Harvest is a knowledgeable buyer who fully understands my
next topic, which is that wheat is not wheat.
There are great differences between hard bread wheats; being organically
grown is no cure all for making good or nutritious bread. Great Harvestunderstands this and uses top quality grain that is also Organic.
When I first stated making my own bread from my own at-home-ground flour
I was puzzled by variations in the dough. Sometimes the bread rose well and wasspongy after baking like I wanted it to be. Sometimes it kneaded stickily andended up flat and crumbly like a cake. Since I had done everything the same wayexcept that I may have bought my wheat berries from different healthfood stores,I began to investigate the subject of wheat quality.
The element in the cereal that forms the rubbery sponge in risen bread so it
doesn’t crumble and rises high without collapsing, is gluten. The word glue derivesfrom gluten. The gluten content of various wheats varies. Bread bakers use “hardwheat” because of its high gluten content. Gluten is a protein and gluten comprisesmost of the protein in bread wheat; the protein content and the gluten content arealmost identical.
Try this. Ask your healthfood store buyer or owner what the protein content is
of the hard red wheat seeds they’re selling. You’ll almost certainly get a puzzledlook and your answer will almost certainly be, “we have Organic andconventional.” Demand that the store buyer ask this question of their distributor/wholesaler and then report back to you. If the distributor deigns to answer, theanswer will be the same—I sell Organic or conventional hard red wheat. Period.When I got these non-answers I looked further and discovered that hard breadwheats run from about 12 percent protein to about 19 percent and this differencehas everything to do with the soil fertility (and to an extent the amount of rainfallduring the season), and almost nothing to do with Organic or conventional.
This difference also has everything to do with how your dough behaves and
how your bread comes out. And how well your bread nourishes you. Thirteen
percent wheat will not make a decent loaf—fourteen percent is generally
considered #2 quality and comprises the bulk of cheap bread grain. When youhear in the financial news that a bushel of wheat is selling for a certain price, theymean #2. Bakers compete for higher protein lots and pay far higher prices formore protein.
We prefer our bread about 25% rye, but rye contains no gluten at all. Mix any
rye flour into fourteen percent wheat flour and the dough becomes very heavy,won’t rise, and after baking, crumbles. So I kept looking for better grain andfinally discovered a knowledgeable lady that sold flour mills and who also was aserious baker herself. She had located a source of quality wheat with an assayedprotein content and sold it by the 50 pound sack. When I asked her if her wheatwas Organic she said it was either sixteen or seventeen percent protein dependingon whether you wanted hard red spring wheat or hard white spring wheat.Organic or conventional? I persisted. No, she said. High protein!
So, I said to myself, since protein content is a function of soil fertility and since
my body needs protein, I figured I am better off eating the best quality wheat,pesticide/herbicide residues (if there are any) be damned. Think about it! Thedifference between seventeen percent and fourteen percent protein is about 25percent. That percentage difference is the key threshold of nutritional deficiencythat makes teeth fall out. We can’t afford to accept 25% degradations in ournutritional quality in something that we eat every day and that forms the very basisof our dietary.
Please understand here that I am not saying that high protein wheats can’t be
grown organically. They certainly can be. The founder of Great Harvest Bakeryperforms a valuable service locating and securing high-protein lots of organicallygrown wheats for his outlets. But often as not Organic products are no morenourishing than those grown with chemicals. Until the buyers at Organic wholefood wholesalers get better educated about grain, obtaining one’s personal millingstock from them will be a dicey proposition.
Sometimes Organic cereal can be far worse than conventional. To make a
cereal Organic is a negative definition; if it hasn’t had chemicals, then its Organic.Grain is one of the few foods that will still produce economic yields of low qualityseed on extremely infertile soil or when half-smothered in weeds becauseherbicides weren’t used for reasons of ideological purity. V egetables will hardlyproduce anything under those conditions; carelessly grown fruits and vegetablesare inevitably small, misshapen, unmarketable. But seed cleaning equipment canremove the contamination of weed seeds in cereal grains (at a cost.)
The price the farmer receives for Organic cereal grain is much higher, so it is
possible to accept rather low yields or expend more money for cleaning out highlevels of weed seeds from the field-run harvest, and still make a good profit. Alousy Organic cereal crop like this might even make a higher profit because thefarmer has been spared the expense of fertilization, of rotation, of weed control. Iremember once I bought a sack of Organic whole oats that were the smallest,most shriveled, bitterest oats I’ve ever tried to eat. We ended up throwing outthat tiny, light (lacking density) seed in favor of using the “conventional” wholeoats that were plump, heavy and sweet.
Wheat is not the only cereal that is damaged by industrial milling. So are oats.
Most consumers have never seen whole oats; they look very much like wheatberries. But rolled oats become rancid and stale on the shelf much like wheat flouron the shelf.
Another pitfall about using whole grains is that to be nutritious they must still be
fresh enough to sprout vigorously. A seed is a package of food surrounding anembryo. The living embryo is waiting for the right conditions (temperature andmoisture) to begin sprouting. Sprouting means the embryo begins eating up storedfood and making a plant out of it. All foods are damaged by exposure to oxygen,so to protect the embryo’s food supply, the seed is surrounded by a virtuallyairtight seed coat that permits only enough oxygen to enter for the embryo’srespiration (yes, seed breaths slowly). Often the embryo is located at the edge of
the seed and has its own air intake port. When the seed coat is removed or
damaged, the innards are exposed to air and begin deteriorating rapidly. In thecase of oats, especially rapidly, because oats are the only grass-based cereal thatcontains large quantities of oil—five percent oil, more or less. That’s why oats“stick to your ribs.” Rolled oats become stale and lose their flavor (and nutritionalcontent) and perhaps become rancid very rapidly. So we make porridge fromwhole oat groats that we coarsely grind to grits (steel-cut oats) in an electric seed/spice mill just before cooking.
It is not easy to cook oat grits. They take a lot longer than rolled oats and if
not done exactly to the recipe I’m about to give you, will almost inevitably stick tothe pot badly and may also froth over and mess the stove. Here’s how to cookthem. Coarsely grind (like corn meal) your whole oats until you have one cup ofoat grits. Bring exactly four cups of water (no salt) to a very hard boil at yourhighest heat. You may add a handful of raisins. Light or turn on a second, small-sized burner on the stove and set it as low as possible. Into the fast boiling water,slowly pour the ground oats, stirring continuously. Take about 30 seconds toslowly pour the grits into the boiling water or you’ll make clumps. Keep on thehigh heat until the water again boils vigorously. Suddenly, the mixture will beginrising in the pot and will try to pour all over the stove. This means it is all at boilingtemperature again. Quickly move the pot to the low burner; that instantly stopsthe frothing. Then cover. Let the porridge cook for 30 minutes, stirring once ortwice to prevent sticking. Then, keeping it covered, turn off the heat. They can beeaten at this point but I think it is better to let the oats finish soaking on the stovefor at least two to four hours. Then reheat in a double boiler, or warm in amicrowave.
We usually start a pot of oats at bedtime for the next morning. See why people
prefer the convenience of using rolled oats? But once you’ve eaten oats maderight, you’ll never prefer the flavor of rolled oats again. And if the human body hasany natural method of assaying nutritional content, it is flavor.
Nutritionally, millet is almost the same story as oats. Millet seed is protected by
a very hard hull. Cooking unhulled millet is almost impossible. After hours ofboiling the small round seeds will still be hard and the hulls remain entirelyindigestible. Worse, the half-round hulls (they split eventually) stick in your teeth.But prehulled millet, sitting in the sack for weeks and months, loses a lot ofnutrition and tastes very second-rate compared to freshly-hulled millet.


. If
acute indigestion, one has cold hands and cold feet. If it is a heart at-tack you may not have cold hands and cold feet. They are treated ab-solutely differently.
Acute indigestion is gas forming in the stomach and puts pressure
on the heart. The heart has so much pressure on it that it cannot beat properly and goes to skipping. This causes chest pains very much like an angina or pectoris heart attack. Generally a pectoris heart attack is
caused by the high urea in the blood. If it is coming along rather slow-ly it will cause pain in the left arm a long time before you have chest pains.
These are problems that can be prevented with diet, and be
stopped forever. Someday a scientist will make an instrument that will be sold on the market so the people can use it and it will solve many of the common problems that are in the beginning of trouble or bad health for people. 95 The possibilities of what can be done with the Reams Biological
Theory of Ionization equation is so great it is uncomprehendable by
the human mind. We are truly marvel ously made, and it is a matter of
obedience to the rules that God has made, for us to be in good health.   96 CHAPTER 13
LOW BLOOD SUGAR

Approximately 80% of the people that are classified as having epi-
lepsy and on dilantin, or other drugs, are not epileptic.
They have low blood sugar. The low blood sugar is causing sei-
zures.
There are no two seizures alike. No one by watching can tell the
difference in whether it is an epileptic seizure or a low blood sugar seizure. The RBTI tests are the only tests that differentiate between an epileptic and a low blood sugar seizure.
A 27-year-old girl was brought in from Daytona Beach to be test-
ed in Orlando, and had been on dilantin since she was two and one-half years old. After the tests were made I said to her, "So you think you are an epileptic?" The people who had brought her were her neighbors, said, "We know she is an epileptic because she had a sei-zure on the way over here."
"I'm not talking about seizure. I'm talking about the cause of sei-
zures," I said.
I thought the lady had lied to me about her age because she looked
47 or 48 years old because she lived in fear of the next seizure. She was having as high as 15 seizures a day, and had to have someone with her around the dock. The dilantin and anything else they had tried was wearing out to where it no longer was effective.
I said to the lady, "I have news for YOU. You are not an epileptic,
you are having low blood sugar seizures. You may or may not believe me. I am going to give you food which I want you to begin taking now. Take it until you eat supper tonight. Then I am going to give you a diet, and I want you to follow it. I want to see you in two weeks. If you do exactly what I tell you, you will not have any more seizures."
She did not believe me at all. Neither did the people who were
with her.
Now they really thought I was a quack. I made up for her what can be made in most ordinary kitchens. 97 It was just a matter of mixing juices together that would fit her
body chemistry. It was something to keep her blood sugar from drop-
ping too low.
In a week the neighbors who brought her called saying, "This girl
has not had a seizure since starting on the diet."
"I didn't expect her to have any seizures. Bring her back in another
week," I said.
They brought her back and I gave her a diet to follow and told her
to come back in two months. In two months when she came back she looked her age. I then asked her to return in three months. When she came back she looked 20 years old! A year later she was able to get her driver's license. And a year later she was happily married. This is just one of the cases of a missed diagnosis, and the suffering this girl had gone through for nearly 25 years could have been eliminated if the RBTI tests had been used.
Another case was a 30-year-old man who was the head computer
operator in a modem company in Orlando. The job was demanding so much of his time until he was about to lose his family.
He was called on almost day and night and had no time for his
young family. He had taken the contract to put a computer system into the hospital. After a few years he began having very serious migraine headaches, and they were getting worse. It was on Labor Day 1960 that he called me from the hospital.
"Do you have a headache now?" I asked. "Yes," he said. "Get someone to drive you to my lab. I can get you over the mi-
graine headache in approximately 30 minutes."
I had to work him in between others needing dietary guidance on
the Biblical health message. I had already been arrested two or three times, so it didn't make any difference if I got arrested again.
Those who instigated my arrest had forbidden the doctors to use
my services. And the doctors who used my services, or wished to talk to me personally about their cases, came to me by night.
I told the girl in the office that the man was coming and to test him
as soon as he came and to bring me the result of the test. 98 When she brought the test I made up for the man four ounces of
juice to sip slowly for 30 minutes. I gave it to the girl to give him, and
didn't even go to see the man. I just said, "Give him this and tell him to sip it very slowly for 30 minutes, and his headache should stop when the 30 minutes are over." (This was not a drug.
This was a food that can be found in most homes.) "Tell him I
don't mean 28 minutes, and I don't mean  29 minutes, I mean sip it 30
minutes. But probably before the 30 minutes are over the headache will stop. And as soon as the head ache stops you have him come and
knock at the door." Nineteen or twen ty minutes later he knocked at the
door and I said, "Come in."
He came in and I said, "So you are the person who had the head-
ache are you?"
"Yes," he said, "I want five gallons of that stuff." "You don't need any of that any more at all," I said. "What do you mean? This is the first thing that stopped my head-
aches. I was told just today to eith er get rid of the headaches or my
company is going to get rid of me. I told them, 'You are the doctors, you get rid of it. I'll do anything you say.' They said, 'That's beside the point. You get rid of the headaches or we'll get rid of you.' And that is why I called you. Now then, you've got me rid of the headache with this for the first time and I want five gallons of it."
I said, 'Tm sorry but you don't need five gallons of it. The numbers
indicated your problem is tuna fish. You are allergic to tuna fish. Don't eat any more tuna fish and you won't have any more headaches."
"I like tuna fish! I eat it three or four times a week," he said. "Well, that's what is causing th e headaches. There may be some-
thing else you are allergic to. Come to see me in four to six weeks and let me know. But if you'll leave tuna fish alone you won't have any more headaches," I said.
In five weeks he called saying, "Mr. Reams, no more headaches. No more tuna fish. I'm fine." Tuna fish in this man's system was creating a pancreatic enzyme
reaction which was causing a displacement or confusion of the potas-sium and oxygen for the brain, and was short-circuiting before the 99 blood got in his brain because of th e particular poisoning this was to
his system. What I'm saying is that allergies are a mineral deficiency.
This is how accurate the RBTI tests are.
In this case you may ask, "How come if you eat tuna fish that has
mineral in it that it created  a mineral deficiency?"
The minerals in the fish prevented the minerals that he needed
from becoming available. In other words, the digested fish created a catalyst, which prevented the potassium and oxygen from performing its duty in the brain. It was as plain as the nose on your face to fix. So much suffering can be prevented when you work on cause rather than
effect.
Within the last year I had a call from a medical doctor who had
done a test on a two-year-old baby. The first question I asked after he read the lab test numbers to me was: "Does this baby have seizures? "
"No," said the mother. I then said, "The baby is in the zone for seizures. And since it does
not have seizures, I don't see what the problem is."
"The baby has convulsions," the mother replied. I said, "A convulsion and a seizure is the same thing. The problem
with the baby is low blood sugar." I knew it was that and for


 experience if all we are to do is stay away
from it as much as we can? What gives?
For that matter, why are all fun things either
“immoral, illegal, or fattening”?
I’ve answered the end of this question too,
with what I’ve just said. All fun thing s are
not immoral, illegal, or fattening. Your life is,
however, an interesting exercise in  defining
what fun is.
To some, “fun” means sensations of the
body. To others, “fun” may be something
entirely different. It all depends on who you
think you are, an d what you are doing  here.
There is much more to be said about sex
than is being said here —but nothing more
essential than this: sex is joy, and many of
you have made sex everything else but.  Sex is sacred, too —yes. But joy and
sacredness do mix (they are,  in fact, the
same  thing), and many of you think they do
not.
Your attitudes about sex form a microcosm
of your attitudes about life. Life should  be a
joy, a celebration, and it has become an
experience of fear, anxiety, “not  enough -
ness,” envy, rage, and tragedy. The same
can be said about sex.
You have repressed sex, even as you have
repressed life, rather than fully Self -
expressing, with abandon and joy.
You have shamed sex, even as you have
shamed life, calling it evil and wicked,
rather than the highes t gift and the greatest
pleasure. Before you protest that you  have
not shamed life, look at your collective attitudes about it. Four -fifths of the  world’s
people consider life a trial, a tribulation, a
time of testing, a karmic debt that  must be
paid, a sc hool with harsh lessons that must
be learned, and, in general, an  experience
to be endured while awaiting the real joy,
which is after death.
It is a shame that so many of you think this
way. Small wonder you have applied
shame to the very act which create s life.
The energy which underscores sex is the
energy which underscores life; which is  life!
The feeling of attraction and the intense
and often urgent desire to move toward
each other, to become one, is the essential
dynamic of all that lives. I have bui lt it into
everything. It is inbred, inherent, inside All
That Is.  The moral codes, religious constrictions,
social taboos, and emotional conventions
you have placed around sex (and, by the
way, around love —and all of life) have
made it virtually impossibl e for you to
celebrate your being.
From the beginning of time all man has
ever wanted is to love and be loved. And
from the beginning of time man has done
everything in his power to make it
impossible to do that. Sex is an
extraordinary expression of love —love of
another,  love of Self, love of life. You ought
to therefore love it! (And you do —you just
can’t  tell anyone you do; you don’t dare
show how much you love it, or you’ll be
called a  pervert. Yet this is the idea that is
perverted). In our next book, we shall look at sex much
more closely; explore its dynamics in
greater detail, for this is an experience and
an issue of sweeping implications on a
global scale.
For now —and for you, personally —simply
know this: I have given you nothing
shameful, le ast of all your very body, and
its functions. There is no need to hide your
body or its functions —nor your love of
them, and of each other.
Your television programs think nothing of
showing naked violence but  shrink from
showing naked love. Your whole soci ety
reflects that priority.
12. Is there life on other planets? Have we
been visited by it? Are we being observed
now? Will we see evidence —irrevocable and indisputable —of extraterrestrial life in
our lifetime? Does each form of life have its
own God? Are You the God of it all?
Yes to the first part. Yes to the second. Yes
to the third. I cannot answer the fourth  part,
since that would require Me to predict the
future —something I am not going to  do.
We will, however, talk a great deal more
about this thing called the future in Book
Two—and we’ll talk about extra -terrestrial
life and the nature(s) of God in Book  Three.
Ohmigosh. There’s going to be a Book
Three?
Let me outline the plan here.
Book One is to contain basic truths, primary
understandings, and add ress essential
personal matters and issues.  Book Two is to contain more far -reaching
truths, grander understandings, and
address global matters and issues.
Book Three is to contain the largest truths
you are now capable of understanding,  and
address universal matters and issues —
matters being dealt with by all the  beings of
the universe.
I see. This is an order?
No. If you can ask that question, you have
understood nothing in this book.
You have chosen to do this work —and you
have been chosen. The circ le is complete.
Do you understand?
Yes.
13. Will Utopia ever come to the planet
Earth? Will God ever show Himself to Earth’s people, as promised? Is there such
a thing as the Second Coming? Will there
ever be an end of the world —or an
apocalypse, as prophe sied in the Bible? Is
there a one true religion? If so, which one?
That’s a book in itself and will comprise
much of Volume Three. I’ve kept this
opening volume limited to more personal
matters, more practical issues. I’ll move to
larger questions and matt ers of global and
universal implication in succeeding
installments.
Is that it? Is that all for now? Are we to
speak no more here?
You miss me already?
I do! This has been fun! Are we quitting
now?  You need a little rest. And your readers
need a rest, too.  There’s a lot here to
absorb. A lot to wrestle with. A lot to ponder.
Take some time off. Reflect on this.  Ponder
it.
Do not feel abandoned. I am always with
you. If you have questions —day-to-day
questions —as I know you do even now,
and will continue to —know that you can  call
on Me to answer them. You do not need the
form of this book.
This is not the only way I speak to you.
Listen to Me in the truth of your soul. Listen
to Me in the feelings of your heart. Listen to
Me in the quiet of your m ind.
Hear Me, everywhere. Whenever you have
a question, simply know that I have
answered it already. Then open your eyes to your world. My response could be in an
article already published. In the sermon
already written and about to be delivered.
In the mo vie now being made. In the song
just yesterday composed. In the words
about to be said by a loved one. In the heart
of a new friend about to be made.
My Truth is in the whisper of the wind, the
babble of the brook, the crack of the
thunder, the tap of the rain.
It is the feel of the earth, the fragrance of
the lily, the warmth of the sun, the pull of
the moon.
My Truth —and your surest help in time of
need —is as awesome as the night sky,  and
as simply, incontrovertibly, trustful as a
baby’s gurgle. It is as loud as a  pounding heartbeat —and as quiet as a breath taken
in unity with Me.
I will not leave you, I cannot leave you, for
you are My creation and My product, My
daughter and My son, My purpose and
My...Self.
Call on Me, therefore, wherever and
whenever y ou are separate from the peace
that I am.
I will be there.
With Truth.
And Light
And Love.
  In Closing
Since receiving the information contained
in this book, and quietly spreading the word
about it, I have answered many inquiries,
both about how it was received and about
the dialogue itself. I honor every inquiry,
and the sincerity with which it is made.
People simply want to know more about
this, and that is understandable.
While I wish I could take every phone call
and personally respond to every l etter, it is
just not possible to do that. Among other
things, I would be spending a great deal of
time answering essentially the same
questions over and over again. So I’ve
thought about how I could interact with you
more efficiently, and still honor each
inquiry.  What I’ve decided is to write a monthly
letter to those with questions or comments
reg


doxuridine–DMSO preparation has been approved for herpes
 zoster in Canada and Europe.60
Another antiviral agent tested for the treatment of herpes simplex infection is
topically administered acyclovir in polyethylene glycol (Acy-PEG). A comparison of this Acy-PEG ointment preparation was made versus acyclovir–DMSO ointment in excised human and guinea pig skin.
61 Results from this study established that Acy-
PEG formulation penetrates human skin very slowly.61 This result was attributed to
PEG inefficacy since the preparation using acyclovir–DMSO ointment was signifi -
cantly more effective. A more consistent interpretation of this study is that DMSO appears to exert antiviral activity by itself since it was found that acyclovir ointment alone had only limited therapeutic benefit.
61 There is, in fact, corroboration for this
latter conclusion from another independent study done in Spain.
That study reports that although DMSO has been regarded as a useful excipient
that can carry active antiviral agents across membranes to increase penetration into tissues of these agents, findings show that DMSO may express antiviral activity by itself.
62 Rabbit skin fibroblasts were used to grow the recombinant HSV-1 and Vero
cells to analyze the action of DMSO.62 DMSO was able to block productive infection
in HSV-1 in Vero cells when administered after virus adsorption. DMSO appears to cause this block in HSV-1 production by acting at different sites with positive cooperativity, as suggested by the Hill numbers of the inhibition curves.
62 The results
indicated that DMSO inhibits HSV-1 viral DNA synthesis in vitro, blocked the sta -
bility and maturation of the free virion, and also reduced the levels of a number of viral transcripts.
62 Thus, it was concluded from this study that DMSO may possess
antiviral activity by previously undisclosed inhibitory mechanisms.
This important finding should be considered in relation to how herpes infec -
tions can progress to serious disorders. Although most of herpes infections are mild, they can lead to lethal encephalitis, and this virus accounts for 20% of all reported encephalitis cases.
63
To our knowledge, there are no studies that have used DMSO either as an adju -
vant or as a primary therapy in human viral encephalitis. Paradoxically, DMSO with acyclovir has been used for the prophylaxis and therapy of equine herpes virus type 1 (EHV-1) infection, which can cause myeloencephalopathy and death in horses.
64,65
Since DMSO has been used as a solubilizing and penetrant carrier for other antivi -
ral agents for such conditions as rabies and viral-induced myocarditis,66,67 it is logical
and justified to reappraise the potential antiviral activity by DMSO in the interest of drug safety since many of the antiviral agents on the market have adverse effects that could be avoided by considerably lowering their dose when combined with DMSO.
DMSO is a frequently used solvent and penetrant carrier through the skin for
antifungal drugs. DMSO is recommended to dissolve antifungals with poor aque -
ous solubility, but recently, DMSO has gained attention for drugs that are currently prepared in water.
Using DMSO to prepare all approved antifungals would increase the consistency
of the methods for drug preparation listed in the current Clinical and Laboratory Standards Institute guidelines and could help avoid precipitation of the antifungal agents, which would impair their efficacy.
68111 DMSO in Basic Microbiology
DMSO by itself has shown effectiveness against the strains of many fungi that
cause skin, hair, and nail infections, including trichophyton, epidermophyton, and
microsporum at dose-dependent concentrations of 1%–10%.69 Trichophyton is a skin
infection that causes athlete’s foot, ringworm, jock itch, and similar dermatophyte infections of the nail, beard, skin, and scalp, while epidermophyton and microspo -
rum affect hair, skin, and nails.
70
DMSO was evaluated in vitro  at a 2% concentration against an assortment
of Candida species and was observed to slow the growth of all Candida isolates tested.
71
Antifungal activity by DMSO was also observed recently at concentrations
between 0.5% and 1% against six yeast species, including Candida  species.72
The antifungal effects of DMSO are especially important in the geriatric popu -
lation due to the higher prevalence of seborrheic dermatitis, mucosal and cutane -
ous candidiasis, tinea pedis, and onychomycosis found in this group of patients.73
Treatment of these elderly people with dermatophytoses and yeast infections should depend on the patient’s medication list to avoid potential drug interactions and whether topical or systemic therapy is indicated.
73
REFERENCES
 1.  T urnbaugh PJ, Ley RE, Hamady M, Fraser-Liggett CM, Knight R, Gordon JI. The
human microbiome project. Nature. 2007;449(7164):804–810.
 2.  Macf arlane G. Alexander Fleming: The Man and the Myth. Chatto and Windus, London,
U.K., 1984.
 3.  Chain E, Flore y HW, Adelaide MB, Gardner AD, Heatley NG, Jennings MA, Orr-Ewing
J, Sanders AG. Penicillin as a chemotherapeutic agent. 1940. Clin Orthop Relat Res.
1993;295:3–7.
 4.  K erwat K, Kerwat M, Graf J, Wulf H. Resistance to antibiotics and multiresistant patho -
gens. Anasthesiol Intensivmed Notfallmed Schmerzther. 2010;45(4):242–243.
 5.  Kalan L, Wright GD. Antibiotic adjuvants: Multicomponent anti-infective strategies.
Exp Rev Mol Med. 2011;13:e5.
 6.  P ankey GA, Sabath LD. Clinical relevance of bacteriostatic versus bactericidal mecha -
nisms of action in the treatment of Gram-positive bacterial infections. Clin Infect Dis.
2004;38(6):864–870.
 7.  Jacob SW, Bischel M, Herschler RJ. Dimethyl sulfoxide (DMSO): A new concept in
pharmacotherapy. Curr Ther Res Clin Exp. 1964;6:134–135.
 8.  Kligman AM. Dimethyl sulfoxide, 2. JAMA. 1965;193:923–928.
 9.  Pottz GE, Rampe y JH, Benjamin F. The effect of dimethyl sulfoxide (DMSO) on anti -
biotic sensitivity of a group of medically important microorganisms: Preliminary report.
Ann NY Acad Sci. 1967;141(1):261–272.
 10.  T rotz-Williams LA, Mercer NJ, Walters JM, Maki AM, Johnson RP. Pork implicated in
a Shiga toxin-producing Escherichia coli  O157:H7 outbreak in Ontario, Canada. Can J
Public Health. 2012;103(5):e322–e326.
 11.  Dale JB, Fischetti V A, Carapetis JR et al. Group A streptococcal vaccines: Paving a path
for accelerated development. Vaccine. 2013;31(Suppl 2):B216–B222.
 12.  Jarvis WR, Martone W. Predominant pathogens in hospital infections. J Antimicrob
Chem. 1992;29:19–24.
 13.  Siemieniuk R, Gre gson D, Gill J. The persisting burden of invasive pneumococcal dis -
ease in HIV patients: An observational cohort study. BMC Infect Dis. 2011;11:314.112 Dimethyl Sulfoxide (DMSO) in Trauma and Disease
 14.  Jace wicz M, Keusch GT. Pathogenesis of Shigella diarrhea. VIII. Evidence for a trans -
location step in the cytotoxic action of Shiga toxin. J Infect Dis. 1983;148(5):844–854.
 15.  Green GM, Kass EH. The role of the alveolar macrophage in the clearance of bacteria
from the lung. J Exp Med. 1964;119:167–175.
 16.  Nathan CF, Murray HW, Cohn ZA. The macrophage as an effector cell. N Engl J Med.
1980;303:622–626.
 17.  Coonrod JD, Yoneda K. Detection and partial characterization of antibacterial factor(s)
in alveolar lining material of rats. J Clin Invest. 1983;71:129–141.
 18.  Pesanti EL, Nugent KM. Modulation of pulmonary clearance of bacteria by antioxi -
dants. Infect Immun. 1985;48(1):57–61.
 19.  De Chatelet LR, Mullikin D, McCall CE. The generation of superoxide anion by various
types of phagocytes


CT,GP,GYN,MM,NT,PM
Long BeachH. Richard Casdorph, M.D., Ph.D., F.A.C.A.M.
(DIPL)
Suite 201
1703 Termino Avenue
Long Beach, CA 90804
(310) 597-8716
FAX (310) 597-4616
CD,CS,CT,DIA,IM,NT
Los Altos
Robert F. Cathcart III, M.D.
(P)
Suite 4
127 Second Street
Los Altos, CA 94022
(415) 949-2822
A,AR,CT,DD,OME,PM
Claude Marquette, M.D.
(P)
Suite 110
5050 El Camino Real
Los Altos, CA 94022
(415) 964-6700
A,BA,CT,NT,PM
Los Angeles
Laszlo Belenyessy, M.D.
(P)
Suite D
12732 Washington Boulevard
Los Angeles, CA 90066
(213) 822-4614
A,AC,BA,CT,GP,NT
M. Jahangiri, M.D.
(P)
2156 South Santa Fe
Los Angeles, CA 90058
(213) 587-3218
A,AC,CT,FP,GP
MontereyLon B. Work, M.D.
(P)
Suite D
841 Foam Street
Monterey, CA 93940
(408) 655-0215
CT,DD,GYN,HGL,NT,RHU
Newport Beach
Julian Whitaker, M.D.
(D/C)
Suite 100
4321 Birch Street
Newport Beach, CA 92660
(714) 851-1550
FAX (714) 851-9970
CD,CT,DD,DIA,NT,PM
North Hollywood
David C. Freeman, M.D.
(P)
Suite 103
11311 Camarillo Street
North Hollywood, CA 91602
(818) 985-1103
CD,CT,END,HGL,NT,PM
Oceanside
A. Hal Thatcher, M.D.
2552 Cornwall Street
Oceanside, CA 92054
(Retired)
Oxnard
Mohamed Moharram, M.D.
(P)
Suite B
300 West 5th Street
Oxnard, CA 93030
(805) 483-2355
CS,CT,DD,DIA,GP,PMPalm Desert
David H. Tang, M.D.
(D/C)
Suite 6
74133 El Paseo
Palm Desert, CA 92260
(619) 341-2113
FAX (619) 341-2724
AC,CT,IM,MM,NT,PM
Palm Springs
Sean Degnan, M.D.
(D/C)
Suite 200
2825 Tahquitz McCallum
Palm Springs, CA 92262
(619) 320-4292
AC,CT,NT,PM
Porterville
John B. Park, M.D.
(D/C)
131 East Mill Avenue
Porterville, CA 93527
(209) 781-6224
AN,BA,FP,GP,PM,S
Rancho Mirage
Charles Farinella, M.D.
(P)
Suite 106A
69-730 Highway 111
Rancho Mirage, CA 92270
(619) 324-0734
CT,GP,PM
Redding
Bessie J. Tillman, M.D.
(D/C)
2054 Market Street
Redding, CA 96001
(916) 246-3022A,CT,DD,NT,PM,YS
Reseda
Ilona Abraham, M.D.
(P)
19231 Victoria Boulevard
Reseda, CA 91335
(818) 345-8721
A,AC,CD,CT,P
Sacramento
J.E. Dugas, M.D.
Suite 206
3400 Cottage Way
Sacramento, CA 95825
(Retired)
Michael Kwiker, D.O.
(P)
Suite 3
3301 Alta Arden
Sacramento, CA 95825
(916) 489-4400
A,CT,DIA,NT
San Clemente
William Doell, D.O.
(DIPL)
971 Calle Negocio
San Clemente, CA 92672
(No Referrals)
San Diego
Lawrence Taylor, M.D.
(P)
Suite 402
3330 Third Avenue
San Diego, CA 92103
(619) 296-2952
A,CT,FP,NT,PM,YS
San FranciscoRichard A. Kunin, M.D.
(P)
2698 Pacific Avenue
San Francisco, CA 94115
(415) 346-2500
CT,DD,HYP,P,PM,PO
Russell A. Lemesh, M.D.
Suite 320
595 Buckingham Way
San Francisco, CA 94132
(415) 731-5907
CD,END,GER,IM,MM,PM
Paul Lynn, M.D.
(DIPL)
345 West Portal Avenue
San Francisco, CA 94127
(415) 566-1000
A,AR,CT,DD,NT,PM
Gary S. Ross, M.D.
(P)
Suite 300
500 Sutter
San Francisco, CA 94102
(415) 398-0555
A,AC,CT,DD,FP,NT,PM
San Leandro
Steven H. Gee, M.D.
(DIPL)
595 Estudillo Street
San Leandro, CA 94577
(510)483-5881
AC,BA,CT,GP
San Marcos
William C. Kubitschek, D.O.
(DIPL)
1194 Calle Maria
San Marcos, CA 92069(619) 744-6991
AC,FP,NT,OSM,PM,PMR
San Rafael
Ross B. Gordon, M.D.
(DIPL)
4144 Redwood Highway
San Rafael, CA 94903
(415) 499-9377
BA,CT,NT,PM
Santa Ana
Ronald Wempen, M.D.
(D/C)
Suite 306
3620 South Bristol Street
Santa Ana, CA 92704
(714) 546-4325
A,AC,MM,NT,PO,YS
Santa Barbara
H.J. Hoegerman, M.D.
(DIPL)
Suite D
101 West Arrellaga
Santa Barbara, CA 93101
(805) 963-1824
A,CD,CT,DIA,FP,GP,RHU
Mohamed Moharram, M.D.
(P)
Suite B
101 West Arrellaga
Santa Barbara, CA 93101
(805) 965-5229
CS,CT,DD,DIA,GP,PM
Santa Maria
Donald E. Reiner, M.D.
(P)
1414-D South Miller
Santa Maria, CA 93454(805) 925-0961
CT,GP,OME,PM,S
Santa Monica
Michael Rosenbaum, M.D.
(P)
Suite 110
2730 Wilshire Boulevard
Santa Monica, CA 90403
(310) 453-4424
A,HGL,MM,NT,P,YS
Murray Susser, M.D.
(DIPL)
Suite 110
2730 Wilshire Boulevard
Santa Monica, CA 90403
(310) 453-4424
FAX (310) 828-0261
A,CT,NT,OME
Santa Rosa
Terri Su, M.D.
(D/C)
Suite 3
1038 4th Street
Santa Rosa, CA 95404
(707) 571-7560
AC,AN,CT,FP,NT,PM
Seal Beach
Allen Green, M.D.
(P)
Suite 212
909 Electric Avenue
Seal Beach, CA 90740
(310) 493-4526
AC,CT,FP,NT,PM
Sherman Oaks
Rosa M. Ami Belli, M.D.13481 Cheltenham Drive
Sherman Oaks, CA 91423
(No Referrals)
Smith River
JoAnn Hoffer, M.D.
(D/C)
12559 Highway 101 North
(Mini-Mart)
Smith River, CA 95567
(707) 487-3405
CT,NT,PM
James D. Schuler, M.D.
(DIPL)
12559 Highway 101 North
(Mini-Mart)
Smith River, CA 95567
(707) 487-3405
A,CT,DIA,PM,S,YS
Stanton
William J. Goldwag, M.D.
(P)
7499 Cerritos Avenue
Stanton, CA 90680
(714) 827-5180
CT,NT,PM
Studio City
Charles E. Law, Jr., M.D.
(P)
Suite I
3959 Laurel Canyon Boulevard
Studio City, CA 91604
(818) 761-1661
AC,BA,CT,GP,NT,PM
Torrance
Anita Millen, M.D.
(P)
Suite 170


benefits. The index of key medicinal plants (pp. 54–155) contains many herbs that are
readily available in health stores and pharmacies, for example St. John’s wort ( Hypericum
perforatum, p. 106). It also includes herbs that are more commonly known as foods, such as
lemon ( Citrus limon, p. 82), but which, nonetheless, are valuable medicines. The index of other
medicinal plants (pp. 156–283) contains some less commonly known but important medicinal
herbs, such as andrographis ( Andrographis paniculata, p. 167), a traditional Indian medicinal
plant that stimulates recovery from infection and supports normal liver function.
 A global overview of the history of herbal medicine puts the development of different
herbal traditions from earliest origins to the present day into perspective. This is complemented
with features on herbal medicine in Europe, India, China, Africa, Australia, and the Americas,
providing a rounded picture of herbal medicine worldwide.
 Herbal medicine is nothing if not practical in its approach, and the Encyclopedia  has a
detailed self-help section with advice on preparing and using herbal medicines to treat
a range of common health problems.
 If more people come to appreciate the immense richness of the world of herbal
medicine and are able to benefit from the curative properties of medicinal herbs, this
book will have achieved its aim.
US_006-007_Introduction.indd   7 07/04/16   4:36 pm
US_008-009_The_Development_of_Herbal_Medicine.indd   8 26/02/16   4:42 pmThe
developmen T
of herbal
medicine
From the earliest times, herbs have been prized for their pain-relieving and
healing abilities, and today we still rely on the curative properties of plants
in about 75 percent of our medicines. Over the centuries, societies around
the world have developed their own traditions to make sense of medicinal
plants and their uses. Some of these traditions and medicinal practices may
seem strange and magical, others appear rational and sensible, but all are
attempts to overcome illness and suffering, and to enhance quality of life.
 “a wise man ought
to realize that health
is his most valuable
 possession.”
Hippocrates
US_008-009_The_Development_of_Herbal_Medicine.indd   9 26/02/16   4:42 pm
10
The developmen T of herbal medicineHow Medicinal Plants Work
Many of the thousands of plant species growing throughout the world have medicinal
uses, containing active constituents that have a direct action on the body. They are used  both in herbal and conventional medicine and offer benefits that pharmaceutical drugs  often lack, helping to combat illness and support the body’s efforts to regain good health.
There is no doubt that in extreme situations, the treatments
devised by modern medicine can offer an unparalleled opportunity to relieve symptoms and save lives. A newspaper article in 1993 described the terrible conditions in a hospital in war-torn Sarajevo, the capital of Bosnia-Herzegovina. Deprived of conventional medical supplies and drugs, the doctors were forced to use a well-known European herb, valerian (Valeriana officinalis, p. 148), as a painkiller for the wounded and as an anesthetic. Valerian is an effective herbal medicine for anxiety and nervous tension, but it is woefully inadequate as an analgesic or anesthetic. Orthodox pharmaceutical medicines sustain life and counter
infections in situations where other types of treatment
may have little to offer. Modern surgical techniques, such as keyhole surgery and plastic surgery, and the whole range of diagnostics and of life-support machinery now available, can
all be used to improve the chances of recovery from serious illness or injury.
The Benefits of Herbal Medicine
Y et despite the dramatic advances and advantages of conventional medicine, or biomedicine as it is also known,
it is clear that herbal medicine has much to offer. We tend  to forget that in all but the past 70 years or so, humans
have relied almost entirely on plants to treat all manner
of illnesses, from minor problems such as coughs and colds
to life-threatening diseases such as tuberculosis and malaria. Today, herbal remedies are coming back into prominence because the efficacy of conventional medicines such as antibiotics, which once had near-universal effectiveness against serious infections, is on the wane. Over the years, infectious organisms have developed resistance to synthesized drugs, and the herb sweet wormwood (Artemisia annua, p. 67) and
its active constituent artemisinin, for example, are now the standard treatment for malaria in tropical areas where
the protozoa causing the infection no longer respond to conventional treatment. Herbal medicine often complements conventional
treatments, providing safe, well-tolerated remedies for chronic illnesses. It is experiencing a dramatic renaissance in Western countries, partly because no effective conventional treatment as yet exists for many chronic illnesses, such as asthma, arthritis, and irritable bowel syndrome. In addition, concern over the side effects of biomedicine is encouraging people  to look for more gentle forms of treatment. It is estimated that 10–20% of hospital patients in the West are there due to the side effects of conventional medical treatment.
Using Herbs Wisely
Most commonly used herbs are extremely safe to use.
But some plants can produce side effects and, like all medicines, herbal remedies must be treated with respect.  It is essential to take or use certain plants only under the guidance of a well-trained practitioner, to avoid adverse consequences. Ma huang (Ephedra sinica, p. 95), for example, can be extremely toxic at the wrong dosage, and comfrey (Symphytum officinale, p. 138), a very popular herb in the
past, is thought to cause severe or even fatal liver damage
in rare circumstances. When an herbal medicine is used correctly, however, the chances of developing a serious side effect are remote.
Potent Plant Chemicals
The ability of an herbal medicine to affect body systems depends on the chemical constituents that it contains. Scientists first started extracting and isolating chemicals from plants in the 18th century, and since that time we have grown accustomed to looking at herbs and their effects in terms of the active constituents they contain. This Encyclopedia
is no exception, providing details of all the main active constituents of the medicinal herbs featured and explaining their actions.
Opium poppy fields in Tasmania. Opium, derived from the seed capsules of the opium
poppy, yields the narcotic alkaloids morphine and codeine, powerful painkillers that are widely used in conventional medicine.
US_010-013_How_Medicinal_Plants_work.indd   10 26/02/16   4:42 pm11 How Medicinal Plants workResearch into isolated plant
constituents is of great
importance, for it has given rise
to many of the world’s most
useful drugs. Tubocurarine, the
most powerful muscle relaxant
in existence, is derived from
pareira ( Chondrodendron
tomentosum, p. 189), and the
strongest painkiller of all,
morphine, comes from opium
poppy ( Papaver somniferum,
p. 244). Many anesthetics
are also derived from plants—
for example cocaine comes
from coca ( Erythroxylum
coca, p. 206).
 Today, biomedicine still
relies on plants rather than
the laboratory for at least 25%
of its medicines, and many of
these are among the most effective of all conventional drugs.
It is hard to think of a world deprived of the antimalarial
properties of quinine (derived from Cinchona  spp., p. 80); or
the heart remedy digoxin (from Digitalis  spp., p. 202); or the
cough-relieving properties of ephedrine (from Ephedra sinica,
p. 95), which is present in many prescription and over-the-
counter cold remedies. These and many other conventional
medicines are all derived from isolated plant constituents.
Value of Whole Plants
Although it is important to understand the actions of
individual active constituents, herbal medicine, unlike bio-
medicine, is ultimately about the use and actions of whole
plants—medicines that are literally god- or goddess-given, rather than developed in a laboratory. In the same way that
taking a watch apart and identifying its key parts will not show
you how it works as a whole, dividing up a medicinal herb
into its constituent parts cannot explain exactly how it works
in its natural form. The whole herb is worth more than the
sum of its parts, and scientific research is increasingly showing
that the active constituents of many herbs, for example those
in ginkgo ( Ginkgo biloba, p. 100), interact in complex ways to
produce the therapeutic effect of the remedy as a whole.
 Plants contain hundreds, if not thousands, of different
constituent chemicals that interact in complex ways.
Frequently, we simply do not know in detail how a particular
herb works—even though its medicinal benefit is well
established. The pharmacological approach to understanding
how whole herbs work is like working on a puzzle where only
some of the pieces have been provided. Furthermore,
although it is very useful to know that a plant contains certain
active constituents, such information can be misleading on its
own. For example, Chinese rhubarb ( Rheum palm


.
Constituents  The fruit contains flavonoids and
is rich in vitamins B, C, and E, potassium, serotonin, and noradrenaline.
History & Folklore  The delicious and highly
nutritious banana fruit is the yield of careful horticulture, which had its origins with wild  plants in prehistoric times.
Medicinal Actions & Uses  Ripe banana
fruit is gently laxative, while the unripe fruit is astringent and used to treat diarrhea. The fruit stimulates hemoglobin production and can therefore prove useful in preventing or treating anemia. Banana makes a simple addition to diets aimed at lowering high blood pressure. Given the fruit’s serotonin content, some practitioners recommend taking three bananas a day to help treat migraines and depression. A syrup made from plantain is taken for coughs and chest conditions such as bronchitis.
Myrica cerifera (Myricaceae)
Bayberry
Description  Evergreen shrub or small tree
growing to 33 ft (10 m). Has narrow leaves, small yellow flowers in catkins, and waxy gray berries.
Habitat & Cultivation Bayberry is found in
coastal regions of the eastern and southern U.S.,  as far west as Texas. The root bark is collected in autumn or spring.
Part Used  Root bark.
Constituents  Bayberry contains triterpenes
(including taraxerol, taraxerone, and myricadiol), flavonoids, tannins, phenols, resins, and gums. Myricadiol has a mild effect on potassium and sodium levels. Bananas are picked before they fully ripen. They are
a useful remedy for diarrhea.
Musa spp. (Musaceae)
Banana,
Plantain
Description  Evergreen, palm-like perennials
growing to 30 ft (9 m). Have large, shiny green
leaves, hanging flowering stems, and bunches of elongated green fruit that turn yellow on ripening.
Habitat & Cultivation  Musa species
are native to India and Southeast Asia, and are extensively cultivated in tropical and subtropical regions. The fruit is generally picked when Myrica gale (Myricaceae)
Sweet Gale,
Bog Myrtle
Description  Low-growing, fragrant shrub,
growing to 61⁄2 ft (2 m), with lance-shaped leaves.
Male plants produce resinous catkins in spring.
Habitat & Cultivation  Sweet gale thrives
in wet and damp heaths and moorlands across northerly regions of the northern hemisphere. The leaves are collected in summer, the catkins in spring.
Parts Used  Leaves, branches, catkins.
Constituents  Sweet gale contains an essential
oil (chiefly alpha-pinene and delta-cadinene), flavonoids, and resin.
History & Folklore  In Scotland, where the
plant grows freely, Highlanders slept on fleaproof beds of sweet gale and placed it among linen to repel moths. Enterprising anglers are also reported to have worn sprigs of sweet gale to keep away midges. In Scotland and Sweden, a strong decoction was used to kill insects and intestinal worms.
Medicinal Actions & Uses  Sweet gale is
mostly used as an insect repellent and insecticide and offers a safe and ecologically sound way to protect against insect bites. Over-the-counter preparations are available, though a decoction of the plant bathed on exposed areas will also prove effective.
Research  Since the 1990s, the essential oil of
sweet gale has become recognized as an effective insect repellent (especially of midges), and is now available in blended formulations. In one trial in Scotland, volunteers exposed their arms to midges, with one arm covered in a gel containing essential oil of sweet gale. After 10 minutes, the protected arms averaged 1.6 bites, the unprotected arms 9.4.
US_224-245_Jasmine_Harmala.indd   238 26/02/16   12:47 pm239 Other medicinal plantsNepeta cataria
Cautions  Do not take the essential oil internally.
Do not use sweet gale internally in pregnancy or
while breastfeeding. The essential oil is thought
to be toxic.
Myroxylon pereirae
syn. M. balsamum var. pereirae
(Fabaceae)
Peruvian Balsam
Description  Evergreen tree growing to 115 ft
(35 m). Has grey bark, compound leaves dotted
with oil glands, white pea-like flowers, and yellow
seed pods.
Habitat & Cultivation  Native to Central
America, Peruvian balsam grows wild in tropical
forests. It is cultivated in Central and South America
and India. Oleoresin (balsam) is taken from cuts
in the bark.
Part Used  Oleoresin.
Constituents  The oleoresin contains 50–65%
volatile oil (mainly benzyl benzoate and benzyl
cinnamate) and resins.
Medicinal Actions & Uses  Peruvian balsam is
strongly antiseptic and stimulates repair of damaged
tissue. It is most commonly taken internally as an
expectorant and antimucus remedy to treat
bronchitis, emphysema, and bronchial asthma. It may
also be taken to treat sore throats and diarrhea,
and applied topically to skin disorders.
Related Species  The balsam from similar species
was used by the Inca to relieve fevers and colds.
Caution  Peruvian balsam may cause allergic
skin reactions.
Myrtus communis (Myrtaceae)
Myrtle
Description  Evergreen shrub growing to a
height of 10 ft (3 m). Has dark green leaves, white
flowers, and purple-black berries.
Habitat & Cultivation  Myrtle is native to
the Mediterranean region and it is cultivated for
its essential oil. The leaves are gathered in spring.
Parts Used  Leaves, essential oil.
Constituents  Myrtle contains tannins,
flavonoids, and a volatile oil (mainly alpha-pinene,
cineole, and myrtenol).
History & Folklore  In ancient Greece, myrtle
was dedicated to Aphrodite, who was the goddess
of love, and brides bedecked themselves with myrtle
leaves. A liqueur is made from the berries.
Medicinal Actions & Uses  Myrtle leaves
are astringent, tonic, and antiseptic. An infusion of
the leaves can be used externally to clean and heal
wounds and ulcers, or internally to remedy disorders Nasturtium officinale (Cruciferae)
Watercress
Description  Creeping perennial growing to
2 ft (60 cm), with compound leaves, spikes of white
4-petaled flowers, and small sickle-shaped pods.
Habitat & Cultivation  Found in temperate
regions throughout the world, watercress thrives
alongside or in fresh running water. While
commonly found in the wild, it is also widely
cultivated as a salad herb. Watercress is best
gathered before it flowers in summer.
Parts Used  Aerial parts.
Constituents  Watercress contains
isothiocyanates and is rich in vitamins A, B1, B2, C,
and E, and minerals (especially iodine, iron, and
phosphorus). Allyl isothiocyanate has broad-spectrum
antibiotic activity. Research in the 1960s suggested
that watercress might have antitumor activity.
History & Folklore  Watercress has long been
valued as a food and medicinal plant. Xenophon, a
Greek general in the 5th century bce, attributed
other virtues to it, recommending the Persians to
feed it to their children to build up their strength. In European folk medicine, watercress has primarily
been considered a “blood-cleanser,” and was used
in former times as a spring tonic.
Medicinal Actions & Uses  Watercress
provides excellent, easily digested nutrition. Its high
mineral and vitamin C content makes it particularly
suited for chronic ill health and convalescence. It
is thought to stimulate appetite, ease indigestion,
and counter mucus. A detoxifying herb and food,
watercress cleanses the liver, blood, kidneys,
and lungs.
Nepeta cataria (Lamiaceae)
Catnip
Description  Downy, aromatic perennial growing
to 3 ft (1 m). Has heart-shaped, gray-green leaves
and whorls of white flowers with purple spots.
Habitat & Cultivation  Catnip is native to
Europe and naturalized in North America. It grows
in dry wayside places and in mountainous regions up
to altitudes of 5,000 ft (1,500 m). Catnip is gathered
when in flower in summer and autumn.
Parts Used  Aerial parts.
Catnip  helps to lower
fever by strongly
encouraging sweating.
Constituents  Catnip contains iridoids, tannins,
and volatile oil (mainly comprising alpha- and
beta-nepetalactone, citronellol, and geraniol).
History & Folklore  Pechey’s Compleat Herbal
(1694) describes catnip: “’Tis hot and dry. ’Tis
chiefly used for obstructions of the womb,


 must be put in order to the end that the embryo
may have a clean, wholesome, and well balanced habitat during its intra-uterine existence.
This does not mean that the uterus alone must be made acceptable for the evolution of the new
life, but that the whole body of the mother must be made ready. For unless there is systemic
preparedness, there can be no local readiness.
We observe that the general metabolism of the pregnant mother is accelerated; glands that have
been all but dormant awake to renewed activity, and, if the way of life of the mother is at all
wholesome, her health improves. Symptoms from which she has long suffered often clear up and
she appears well again. The nausea and vomiting are merely parts of this general renovating
program.
142The toxemic woman is declared to be unfit for the new being. The toxins that have been retained
and stored in the organism until its chemistry is profoundly altered must be removed. This calls for
a radical eliminating process; it demands a temporary cessation of eating.
There is rebellion in the stomach; it rejects food. The liver speeds up its excretory function.
Much bile is regurgitated into the stomach and is vomited. There may even develop a psychic
revulsion to food, so determined is the organism to have its way and to clean house. If we can once
understand that nature is trying to provide a clean house in which to evolve the new life, we can
understand the need to cooperate in the work and not to throw monkey wrenches into the vital
machinery.
The suppression of vomiting by the administration of drugs, always of doubtful efficacy, seems
only to make matters worse and to prolong the period of nausea and vomiting. The woman who
clings to the outworn idea that she needs plenty of “good nourishing food” and persists in eating in
spite of her repugnance to food, even to the sight, odor or thought of it, only adds to her discomfort
and prolongs her suffering.
The physician, called to care for a case of morning sickness, tries
everything, seeking to satisfy
the patient’s demand for relief from symptoms, until the nausea and vomiting come to a
spontaneous end, but he fails to do her any real good.
It has been said that all this discomfort and annoyance constitute a rather rude, impolite and
unpleasant way of asking a woman to stop eating. But it is more than just a command to cease
eating; it is a process of purification. It is a means of freeing the body of accumulated toxin. The
ignorant will eat in spite of the evident demand that no food be eaten, but nature gains her point in
the end; she simply throws the food back. Breakfast, noon meal or dinner, it is unwanted.
When the pregnant woman feels the first faint beginning of nausea and vomiting, she should
voluntarily cease eating at once. Neither she nor the child will be hurt by ceasing to eat. A
prolonged fast might injure the baby, but a few days of abstinence in the early days of pregnancy,
such as the woman with morning sickness will have to undergo, will help her.
She should go to bed and keep warm. She should throw off any fears she may have and poise her
mind. No drugs should be taken. My experience has shown that three to ten days are enough to
enable the body to put its house in order and there is no more nausea and vomiting throughout the
remainder of the pregnancy.
A period of light feeding of fruits and uncooked vegetables should follow the fast for a few days
before the normal diet is resumed. By normal diet I certainly do not mean the conventional diet.
Pregnant women tend to eat too much. They overeat on proteins. They need the very best of
proteins, but not in large quantities. Their greatest need, however, is for fruits and green non-
starchy vegetables.
In ordinary cases of morning sickness three to four days of fasting are sufficient to restore
comfort and enable the woman to eat without distress. I have had one case that required eleven
days for comfort and digestive ability to return.
There may be severe cases that will require a longer time than this; I have simply never had
such cases. But I never had a patient fail to become comfortable in a few days. There can be no
reason to abstain from fasting under such conditions and at such times. Indeed, what is to be gained
from eating when there is nausea, no desire for food, and when it is known that the food will be
ejected as soon as eaten? Fasting is the only logical procedure under such conditions.
143One Closing Word
What I have said here, in sum, is that the body has wisdom in its very cells, and can heal itself, if
we will give it the chance to heal. The fast is one way of cleansing the physical self, of giving rest
to the body’s organs, often overtaxed by our own wrong living and wrong eating and over-activity.
I have said that there is wisdom in the fast, in rest, in quiet, in right living and right eating and
right thinking; wisdom in recognizing the toxic effect of over-eating, over-tension, drinking;
wisdom, indeed, in avoiding all the various poisons that so many of us put into ourselves, into our
minds and our actions.
There are no medical dogmas in this book, nor is the fast itself cited as a
cure
 for anything. It is
only a way of rest whereby the body—this complex and tremendous organism—will have a chance
to perform its self-restoration to health and well-being, without strain or interruption, in quiet and
peace and healing calm.
144Index
Abortions,
164
Abstinence,
63
Acids of decomposition,
115
Adolescents,
140–141
,
148–149
Adrenal gland,
126
Age and aging,
72–77
cause,
72–75
chicken heart,
74
classifications,
72–73
delayed
73–77
rate,
73
time and aging
74
Air, fresh,
80
Alcohol,
33
,
55
,
110
,
125
,
147
,
149
,
154
,
157
as medication,
41
Allergy,
122–124
Alvarez, Walter C.,
97
,
138
,
139–140
,
146
American Journal of Clinical Medicine
,
96
Amino Acids,
68
,
69
,
110
Amoebic dysentery,
137
Anabolism (See Metabolism)
Anemia,
29
,
95
,
118
Angina pectoris,
127–128
Animals, fasting in,
18
,
27–28
,
29
,
64
,
75
,
78
bears,
27
,
28
birds,
18
cats,
18
cattle,
27
,
30
dogs,
18
,
27
,
64
,
91
fur seal bull,
27
horses,
27
insects,
75
pig,
78
rabbits, sand,
18
,
27
salamanders,
30
salmon,
27
spiders,
18
starfish,
30
weasel,
27
wolves,
27
145Ankylosis,
107
,
109
Antibiotics,
139–140
,
149
Apoplexy
of cells,
116
Appendicitis,
46
Appetite,
32
,
34
,
63
Appetizer,
81
Arthritis,
109
,
111
,
112
after-care,
108
ankylosis (See Ankylosis)
builds slowly,
109
cause,
110
fasting in,
112
palliation harmful,
111
rest/exercise,
112
secondary causes,
111
supervision of fast,
112
varieties of,
109
,
111
Arteriosclerosis,
151
Asphyxiation of cells,
116
Aspirin,
108
,
112
Assimilation and Elimination,
37–38
,
80
continuous process,
37
variable emphasis,
38
,
46
Asthma,
19
,
94
,
104–105
,
106
bronchial,
19
,
104
cardiac,
104
care and cause,
105–106
predisposition,
105
renal,
104
Autolysis,
29
,
37
,
162
,
163
Autonomy, an,
39
Autopsy,
100
Bargen, J. A.,
140
Baths and Bathing,
142
,
143
,
150
duration,
61
purpose,
61
sponge,
61
sweat,
62
temperature of water,
61
Benign Tumors (See Tumors)
Berg, Ragnar,
28
,
39
146Beriberi
29
Bile,
57
,
114
,
157
,
166
Biopsy,
162
Bloating,
65
Blood Pressure,
23
,
125
,
126
,
129
Bloom, Walter Lyon,


 quick-
growing, the opposite conditions for evolving a large, long-learning
brain.
Sharing the mechanistic bias of biology, nutritionists have
popularized the subject of protein by stressing the simplicity
whereby the body picks its own requirements of amino acids from
the welter of proteins eaten, implying that it does not matter what
the source of protein happens to be as long as all the amino acids are
provided in abundance; that eating other animals is the best way of
meeting this seems evident to su ch a mentality. But in the last
decade, the barely believable complexity of protein chemistry has
become apparent. There are a host of nitrogenous substances
accompanying proteins which tag on to amino acid digestion and
reassembly, thereby becoming a part  of the body's chemistry. Only
very minute amounts of such substances are involved, but their
effects can be out of all proportion to their amounts. They can in
fact act as drugs and hormones, and impinge upon those all-
controlling submicroscopi c wonders, the genes. Because of the far greater complexity of the proteins in animals
than in plants, such accessory n itrogenous substances are much
more abundant in animal foods than in plant foods. In fact, they
barely occur at all in fruits, while  present to some extent in a few
foods of vegetable origin, such as yeast and chocolate. It has
recently been discovered that vitamin C helps in the metabolism and
removal of these substances from the tissues, so that the importance
of vitamin C in brain function is understood.
The pieces begin to fit in a most interesting way, for not only
would fruits offer a minimum of potentially disturbing products of
protein metabolism, but they would ensure that the brain is
protected from the minor amounts that must arise on the most
perfect diet. Since vitamin C cannot be stored in the tissues, nothing
less than a daily abundance of fruits  will meet the needs of a brain-
evolving creature such as man. In  fact, nature made no attempt to
store the vitamin, as it made none to manufacture the vitamin in the
human body, in order to make quite  sure that human beings would
gorge on fruits daily. Combined with the already mentioned
advantage of providing a concentrated source of energy, with a
minimum bulk, this makes fruits the essential condition of
humanization. Had the earth not evolved flowers and fruits in that
breath-taking splendour of the Cret aceous, humanization could not
have taken place some one hundred  and fifty million years later.
Because science has done nothing to encourage one to sense the
unity of nature, such a feat of prevision seems incredible. But if
nature is a whole, then it must fo llow that earlier stages prepare for
the later ones, as in a living organism. One can conclude, with hope
revived, that these many thousands of millions of years of evolution
from Stardust to mammals, had a de finite developmental end in
view—us. No doubt the cosmologists are right in assuming that life
evolves into being in endless planets. But one can be reasonably
assured that unless such planets bring forth flowers and fruits,
among many other requirements,  humanization would not be
possible, and so a mind, able to sense the beauty and harmony of
Creation, would be ruled out.

6. The Life-Giving Seeds

So important have fruits been to body and mind, that the quality and
quantity of other nutritio nal essentials in an optional human diet are
likely to be determined by the manner in which they fit into this
fruitarian scheme. This has been hi nted to be the case with protein.
It is a well-known principle that deficiencies in one part of a
plant are made up in another. In the case of fruits, the deficiencies
of the soft, sugar-soaked part are compensated for in the seeds.
While the pulp of fruits contains  very little protein, the seeds
contain between 8 and 22 per cent. The nut is of course a fruit seed,
the almond being the seed of a beautiful member of the apple
family. Seeds and nuts also compensate for mineral and vitamin
deficiencies of fruits. For instance, the pulp and the juice have very
little of the B vitamins, and calcium, while seeds and nuts are rich in
these essentials. In the fruit as a whol e therefore, nature has offered
a well balanced food.
Another example of such complementation is that between
seeds and nuts, on the one hand, and leaves and shoots on the other.
While many seeds and nuts have not much lysine, and methionine,
amino acids indispensable for th e manufacture of protein in the
body, green glowing leaves are full of them. Thus cereals by
themselves, or with fruits, may be inadequate, but with green shoots
they provide all the amino acids required, an example which insists
that requirements be considered as a whole, as one should all things.
Separate analyses are useful and interesting, but one should always
sense their part in a thoroughly integrated scheme of nature; nothing
properly exists in isolation.
Most fruits have diminutive seeds, and nuts are not
overabundant. The primates are communal animals, and a more
plentiful supplement was indispen sable. While some primates, like
the gorilla, specialized in leaves, the human line took to the grasses,
which produce seeds in abundance. Together with tender shoots,
their ideal complement, the grasses, ancestors of the cereals, were
most probably the inducement to living on the ground. As grasses
are not to be found in the tropical forests, the home of the other
higher primates, one must suppose that the human line, like the
chimpanzee, had become ground- living under quite different
conditions.
In the Miocene, some sixty million years ago, the Himalayas
had barely begun their stupendous rise from the bed of a gigantic
ocean once stretching from the Atlan tic to the Pacific. The rising
land must have produced many lakes—the Black Sea, the Caspian
and the Mediterranean are such survivors—and gently sloping,
well-watered valleys in which flowers prospered. Conditions
possibly not very different persist to this day in the flower- and
fruit-filled valleys south of the Central Asian Plateau. Conditions
were also ideal for the grasses. In the more temperate regions, these
were relatively short growing, enabling especially adapted trees—the typical temperate tree flora a nd especially the fruit trees, which
are well suited to a grassy environment—to grow interspersed with
grass, producing orchard- and park-like conditions.
The Miocene saw the rise of that great family of grass eaters,
the herbivora. Their virtual defencelessness indicates that these
were also benevolent times, when beasts of prey were few. These
are better adapted to the jungles of the tropics, and the tall grasses of
the tropical savannas. The carnivora cannot persist long in a
chase—the nature of their diet hinders long sustained effort—so that
they must surprise their prey and kill quickly and surely, conditions
not met in the short grass lands of the semi-tropical and temperate
regions.
In all probability, it is these c onditions which persisted,into the
Pliocene, which lured the hominid ancestors to become ground-
living, thus isolating themselves from the other primates which
followed the retreating tropical vegetation as the world climate
became colder as the Miocene passed into th e Pliocene. The popular
notion that our ancestors took to the ground in order to prey on
game is nonsensical. Man is not equipped as a natural hunter; in
every hunting community, he has to learn the skills of hunting the
hard way. That human beings have lived as intermittent hunters
since the onset of the Ice Ages do es not alter the fact that their
bodies remain totally unadapted to this way of life. Man's gait and
posture, the remarkable co-ordination of hand and eye, the entire
digestive and metabolic equipment, point to a native plant food-
gatherer, an activity calling for communal co-operation and
participation which is at the heart of socializing drives.
From the first therefore, the abundant seeds of the grasses
probably formed an intrinsic part of man's diet. In many parts of the
world to this day, handfuls of grass seeds can be easily collected by
sieving the spathes through the fi ngers. Such seeds have the further
advantage that they will keep; they can be eaten raw, or ground into
flour and made into porridge, pancakes, biscuits, chappatis and the
endless varieties of flour usage found all over the world. With the
ending of the Ice Ages some ten thousand years ago, it was
inevitable that mankind should set about selecting the most
congenial of the grasses, so bringing into being the cereals, closer to
the nuts in size, and virtually identical in composition.
It is this ideal human diet of fruits, shoots and seeds which
enabled the evolution of society, for its concentration made much
time available for social activities. In bringing about a reduction in
the length and size of the alimentary tract, it enabled man also to eat
other foods, far from his ideal, in order to survive during the Ice
Ages. In a mind-bearing creature, such a departure from the ideal is
likely to have had the most disturbing effects on the mind. In


or a combination of different
coloured peppers)
1 tablespoon of tomato puree
salt and pepper
In a frying pan melt about 50g of butter. Mix in sliced courgettes or marrow,
onion, garlic, sliced peppers, tomato puree, season to taste with salt and
pepper. Cover with a lid and leave for 10 minutes on minimum heat.
Alternatively you can stir-fry it on a low heat. Mix well and serve with
plenty of cold pressed virgin olive oil and freshly chopped dill or parsley.
Enjoy with meat and fish. Cauliflower "potatoes"
1 large cauliflower cut into pieces
V< cup butter or ll, cup home-made yoghurt
salt, pepper to taste
parsley and paprika garnish
Cook cauliflower until just tender. Drain.
Puree in blender or food processor. Add butter or yoghurt, salt and pepper
and blend thoroughly. Reheat and serve. Garnish with parsley and paprika.
The pureed cauliflower may be placed in a baking dish, sprinkled with
grated cheddar cheese and heated in the oven until the cheese melts.
(Recipe courtesy of Elaine Gottschall)
Baked vegetables
You can bake any combination of the following vegetables:
onions, white or red or shallots
peppers, red, yellow, orange or green
Brussels sprouts
courgettes or marrow
pumpkin
winter squashes
large mushrooms
turnips
aubergines (eggplant)
Peal the onion and cut into halves or quarters. Shallots do not need to be
peeled, just bake them in their skins.
Cut the peppers into quarters, remove seeds.
Peel the outer leaves from Brussels sprouts.
Peel and cut into large chunks courgettes, marrow and pumpkin.
Remove the seeds from the pumpkin and the marrow. Rub courgettes and
marrow with salt.
Peel and slice winter squash, remove the seeds.
Peel the turnips and cut like potato chips.
Cut the aubergine into chunks and rub with salt.
Rub plenty of goose or duck fat on the vegetables, place them in a baking
tray and bake at 150°C (300°F) for 20-40 minutes or until a sharp knife goes
through easily. Serve with meat or fish. 7. Baking at home
The basic breadlcakelmuffin recipe
2% cups of ground almonds
?/4 cup of softened butter (or coconut oil, goose fat,
duck fat or home-made yoghurt or cr^me fraiche)
3 eggs
Ground almonds you can buy in most health food shops. Instead of ground
almonds you can use walnuts, pecans and hazelnuts, which you can grind
in your food processor to a flour consistency.
Mix all the ingredients well. You may want to add more or less ground
almonds to reach porridge-like consistency. Grease your baking pan with
butter or ghee, line it with greased baking paper and put the mixture into it.
Bake in the oven at 150°C (300°F) for about an hour. Check occasionally
with a dry clean knife, if the knife comes out dry then the bread is ready.
To make variations of this bread you can add some salt, pepper, dried
herbs, tomato puree, grated cheddar cheese (if well tolerated), nuts, seeds,
dried fruit, fresh or frozen berries, chunks of cooking apple, grated carrot,
chunks of pumpkin (without the skin and seeds). If you want to sweeten
the mixtureadd Vz cup of honey into it and/or i7» cups of dried fruit (dates,
apricots, raisins, figs) and/or 2 ripe bananas. If the dried fruit is too hard,
soak it in water for a few hours to soften.
Improvise, try to make your own variations. You can bake this mixture as
a bread or cake or in small paper cups as muffins or make a pizza base. It
really is very easy and manageable even for the most inexperienced cooks.
Pizza
Make a pastry following the previous recipe. Spread it on a baking tray cov
ered with greased baking paper in a layer about 2 cm thick. Bake in the
oven at i50°C (3oo°F) for about 30 minutes. Check with a dry knife if it is
ready
Cool down. Spread tomato puree on the top and sprinkle with salt.
On top of the tomato puree you can put your choice of filling: slices of
red/yellow/green pepper, mushrooms, pieces of cooked meat or sausages,
slices of tomato, chopped greens, anchovies, fish, prawns and pineapple,
etc.
Put grated hard cheese (cheddar and/or parmesan) on top of your filling if your patient is at the stage when he or she can tolerate cheese. If the
cheese is not tolerated then you can use home-made mayonnaise instead.
8. Desserts
Baked apples
With a sharp knife scoop out the cores with the seeds from large cooking
apples. Fill each apple with a teaspoon of honey a teaspoon of butter, ground
or coarsely chopped apricot kernels (or walnuts, or any other available nuts,
or desiccated coconut). Add a dried apricot per apple (optional) cut into
small pieces. Bake in the oven ati6o-i8o°C (32o-36o°F) for 20-25 minutes.
Crbme-caramel
For one person you need:
3 tablespoons of water
1 teaspoon of honey
ground cinnamon
Multiply the ingredients per number of people you want to serve.
Mix all the ingredients well. Pour into shallow ramekin dishes (or any
other small terracotta dishes): you need one ramekin dish per person.
Sprinkle some cinnamon on top. Preheat the oven to i50°C (300°F). Bake
for 30-40 minutes.
Apple crumble
4 cooking apples
2 eggs
carrot pulp from juicing 2 lb. of carrots on lb carrots, very finely chopped
10 dried apricots
% a cup of honey
% a cup ofunsalted butter
Cut the apples into pieces and place on the bottom of your baking dish.
Chop dried apricots into small pieces.
Mix together eggs, butter, carrot pulp, chopped dried apricots and
honey. Put the mixture on top of the apples, mix slightly with the apples.
Bake in the oven at 150 °C (30o°F) for approximately 40 minutes. Apple pie
4 large cooking apples
a handful of raisins
ll2 cup of honey
1 cup of fresh or frozen blackcurrants
fresh pumpkin peeled and finely chopped, 2-3 cups
pitted dried dates, 2 cups
1 cup of hazelnuts
'I2 cup of ground almonds
Soak the dates in 2 cups of water for 2-3 hours. Drain the dates and reserve.
Put the soaking water into your baking dish. Add cored and sliced apples,
raisins and blackcurrants. Spread them evenly and sprinkle with the
ground almonds. Pour honey on top spreading evenly.
In a food processor blend the dates, pumpkin and hazelnuts. Spoon out
this mixture on top of the pie spreading evenly. Slightly press and smooth
with a spoon or a knife so that the top looks like the top of a pie. Bake at
150-170°C (300-350T) for an hour.
Winter squash cake
6 eggs
2 cups of grated (packed tightly) winter squash with sweet orange flesh
(buttercup, butternut or other)
'/? a cup of honey
73 cup ofbutter (or ghee, coconutfat, goose fat or duck fat)
3 cups of ground almonds
3 medium-size apples
Grease your baking dish and cover the bottom with apples, cored and cut
into slices. If your patient's digestive system is sensitive, then peel the
apples. Otherwise you can leave the skins on.
Blend the rest of the ingredients in your blender and put the mixture on
top of the apples. Smooth the top and bake at i50°C (3oo°F) for 40-50
minutes. Cake Pinocchio
2 cups of shelled hazelnuts
1 cup of honey (250ml)
4 eggs
50g unsalted butter, preferably organic
4 tangerines to decorate
Preheat the oven to 175-200°C (350-400°F).
Roast the hazelnuts in the oven and rub their skins off. Reserve 1 cup of
the nuts for the cream and grind the rest into a coarse flour.
Make 4 circles out of baking paper large enough to fit on a large cake
dish and grease them with butter. Separate the whites of the eggs from
the yolks. Whip the egg whites stiff with half of the honey. Carefully fold
in the ground hazelnuts. Spread the mixture on the four baking paper
circles and bake for 5-10 minutes. Cool down and remove the baking
paper.
Cream.  Soften the butter by leaving it in the room for a few hours. Whip
the 4 egg yolks with the rest of the honey until they increase in volume and
become pale whitish in colour. Beat in the butter gradually, adding it in
small amounts.
Coarsely chop the rest of the hazelnuts, reserving 10-15 whole