-
trigued by the approach proposed by dry fasting.
In 2018, this growing interest has encouraged
us to produce a lighter and cheaper text, which
was nevertheless full of informative content: 20
Domande sul digiuno secco  (Twenty questions
about dry fasting - 271 pages), a compendium of
Dr. Sergej Filonov’s monographs, which is also a
practical manual aimed at clarifying all the fun-
damental points related to the dry fasting
method in a question -and-answer form. The
positive response to this compendium further
conv inced us that the subject is attracting more
and more readers by the day. We therefore un-
derstood that the time has come to present it in
English for the benefit of the huge English -
speaking community.
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frWe hope to have correctly grasped the needs of
the gen eral audience and hope to succeed in our
intent to offer the first, essential and exhaustive
encounter of the dry therapeutic fasting method
here.

Vera Giovanna Bani  (vera.bani@gmail.com;
siberika.it)

Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.fr
The good fate of therapeutic fasting in Russia
and the contribution of Prof. Yuri Nikolayev
(introductory article by Vera Giovanna Bani)

In Russia, therapeutic fasting has a history that
can be traced back to 1769, when Petr Vilyami-
nov, professor of medicine at the University of
Moscow, wrote the treaty Slovo or postakh kak
sredstve predochraneniya ot bolezney  (On fasting
as a means of dise ase prevention) after having
held a series of lessons on the benefit of fasting.
Vilyaminov's observations found a follower
fifty years later: in 1822 L. A. Struve, a professor
at the University of Jurev, wrote about fasting as
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.fran excellent method of treatment for many dis-
eases.
In 1834, Professor I. G. Spassky from the Uni-
versity of Moscow used fasting in his medical
practice. In the article he wrote in the same year,
titled " Uspeshnoe deystvie goloda na prostudnye
zabolevaniya " (Successful application of fasting
in the treatment of cooling diseases) he ob-
served:
"By limiting and changing nutrition, fast-
ing ends up balancing many disturbances
in the body's vegetative process and in this
sense it appears to be an excellent remedy
in the treatment of different chronic dis-
eases".
Subsequently, between the late 1800s and the
early 1900s, Dr. Nikolay Lvovich Zeland (1833 -
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.fr1902) was interested in experimental fasting.
Born in Saarema, now Estonia, he completed his
studies in Petersburg and was appointed to work
in the outlying regions of the Russian Empire, in
Vladivostok, Alma -Ata, and Tashkent. Zeland
did a lot of research on dosed fasting, experi-
menting on himself and on animals. He came to
the conclusion that, thanks to the impact of the
fast:
"It is possible to notice not only radical
changes in the composition of the nervous
system and in the state of being, but at the
global level the processes of digestion and
hematopoiesis improve... A temporary ar-
rest of the vital processes becomes a source
of renewal and of great energy for these
same processes. Abstinence from habitual
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frfood becomes a stimulus thanks to which
the elements of the tissues become stronger
and are enriched with proteins. (...) After
my experiments I came to the conclusion
that fasting is not only an effective thera-
peutic remedy, but also a practice that de-
serves attention as an educational
method".
Dr. Zeland explained his observations in the ar-
ticle " O posledovatelnom vliyanii lishenija pish-
chi na pitanie " (On the progressive impact of
food ab stinence on nutrition), published in the
"Russkaya medicina" journal (Russian medi-
cine), 1888, № 5-10, 12.
In 1902 it was prof. Vladimir Pashutin who
studied the physiological and patho -physiologi-
cal characteristics of w ater, dry and partial
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frfasting in ani mal studies and in a clinical con-
text. Practicing at the Medical -Military Acad-
emy of Tsarist Russia, he experimented on dif-
ferent animals for a long time and came to for-
mulate the essence of the physiological mecha-
nisms involved. Thanks to this, V. Pashutin is
considered the pioneer and founder of the the-
ory of fasting or endogenous feeding. To this
day, his experiments have not lost their signifi-
cance.
The figure of Aleksey Suvorin deserves a special
mention. Descending from a powerful family of
St. Petersburg publishers, he was interested in al-
ternative methods of treatment and oriental self -
healing practices since early age; he studied trea-
ties of Indian medicine, Tibetan, Chinese and
books of Western hygienists. In 1914, under the
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frpseudonym Aleksey Poroshin, he described his
first experiments with fasting in a diary entitled
Novyj chelovek  (The New Man), published by
the homonymous publishing house that he
founded.
After the revolution and the civil war that en-
sued in Russia, Suvorin migrated to Yugoslavi a,
where, despite living on the edge of poverty, he
found the enthusiasm to found a publishing
house with a Yugoslav partner. The latter, how-
ever, ended up deceiving and denouncing him,
and Suvorin was imprisoned without trial. In
prison, as a protest agai nst the unjust sentence,
he began a hunger strike that invigorated him in-
stead of annihilating him. It is said that on the
35th day of his voluntary fasting he was given the
opportunity to defend himself in court. He won
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frthe trial and continued to fast for  up to 42 days,
with surprising results, which, as the story goes,
ended up gaining the interest of the director and
staff of the penalty facility, as well as many in-
mates.
After this experience, Suvorin became a very
active champion of the cause of therapeutic fast-
ing. In 1931, his works were released in Belgrade:
Ozdorovliyenye golodom i pishchej (Healing with
fasting and food),  Metoda Suvorina  (The Su-
vorin method), Lechenie golodaniyem  (Healing
through fasting). In a short time, his method be-
came very po pular in Yugoslavia and while Su-
vorin gained the esteem of tens of thousands of
patients (assisted at a distance, by postal corre-
spondence), he also made many enemies. In-
vited to Paris in 1937 to discuss a fasting clinic
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frproject, he died suddenly under cir cumstances
that remained mysterious.
Russia remembered this illustrious emigrant
and promoter of fasting in relatively recent
times: his writings were only published in Mos-
cow in 1998, collected in the monograph Metod
Suvorina. Lechenie golodaniyem  (Suvorin's
method. Healing through fasting). Today, every-
one in Russia recognizes the contribution of Ale-
ksey Suvorin to the Russian history of therapeu-
tic fasting, and he remains one of the most ap-
preciated authors among experts and enthusi-
asts of the method.
Belarusian M.P. Zyazulya stands out among
Suvorin's followers. He was able to heal severe
forms of tuberculosis


. 6

Cancer: Just a generation or two ago, cancer was a grandparents’ disease. Today, we have entire cancer hospitals for
children. Some 1.3 million new cancer cases were expected to be diagnosed and n early 564,000 cancer deaths were predicted in
2004. 7

Diabetes: More than 18 million Americans have diabetes, the sixth most frequent  cause of death in North America. The
number of U.S. adults with diagnosed diabetes has increased 61% since 1991 and is pr ojected to more than double by 2050,
afflicting one in three Americans born in 2000. Today, diabetes claims more  than 200,000 lives each year. 8

Mixed Messages
It is crazy to think that we can keep doing what we have been doing while ex pecting the outcome to be any different than it
has been. If we truly want healthy results, we are going to have to sta rt living more healthfully. But exactly what changes should we
make?
Daily, we encounter an endless barrage of contradictory opinions and opposing  interpretations of practically every aspect of
nutritional science. Nutrition is so rife with conflicting theor ies that the so-called “hard scientists,” the physicists, mathe maticians,
physical chemists, and others, frequently denigrate nutrition as “ not a real science.”  Confusion seems to be the only constant in weight management. A new di et craze comes into vogue almost every week, each
one hyped as “the answer”  to our waistline woes. Some advisors tell us to minimize fat, while other s assert that eating fat does not
make us fat and in fact brings us greater health. Some vilify carbohydr ates, while others show convincing evidence that whole grains
should be our staple. We have to wonder: Which of these conflicting theorie s are true? Which are hogwash? Could there be some
middle ground?
Worse yet, if you desire not only a trim physique but also vibrant health, th e waters become even muddier. One self-
proclaimed “expert” tells you that minerals are the most importan t aspect of nutrition, while another claims that structured water  will
cure all that ails you. Hordes of scientists, nutritionists, doctors, “he alers,” and lay people fill the bookstores and crowd the lecture
circuit with convincing tales of the indispensable virtues of vita mins, essential fatty acids, antioxidants, enzymes, or some other silv er
bullet that is sure to ameliorate all of your health, aging, and weight  issues.
All of these parties defend their turf with a vengeance. And underst andably so. Most of them have deep economic ties to their
particular nutritional approach, complete with programs, supplements, su perfoods, motivational seminars, prepackaged meals, and a
wide assortment of accessories.
That confusion was not lost on me. Over the years I have tried more diets t han most people have even heard of. This is
especially true because I was seeking an optimal plan for health, athl etic performance, and  body-weight management—all at the
same time. I got tired of trying one new approach after another, but what el se was there to do? I had to keep looking for something
that worked for me, on all levels.

The Science of Health
For me, the fog began to lift in the late 1970s. I remember the sense of thrill  and relief I felt, after years of fumbling around
with diets and health fads, to finally alight upon a diet that works—in a ll the ways I sought—and the clear and incontrovertible
evidence to back it up. In this book, I share with you some salient bits  from the body of knowledge called “Natural Hygiene”
(literally, the science of health), information that changed my li fe and allowed me to coach thousands of people to attain the well-
being, vitality, and physique they have always wanted.
The dietary approach I recommend, especially with its emphasis on fresh  fruits and vegetables, may sound radical, particularly
in light of the prevailing attitude held by doctors, supplement vendors, and f ad-diet hawkers, who all would have you believe that the
keys to health and fitness most certainly do not grow on trees.
I invite you, however, to withhold judgment, and stick with me as we examin e the natural simplicity of living a high-produce,
low-fat lifestyle—truly the one for which Nature designed us.

Pitfalls of Fragmented Thinking
The Natural Hygiene approach to diet and nutrition is markedly differen t than the fragmented perspective that is common
among health seekers and diet promoters. The fragmented view does not so muc h look at foods as it does their component parts. It
also fails to distinguish true well-being from merely looking good, feel ing good, or removing symptoms of dis-ease—a grave error,
indeed.
The fragmented approach extols the virtues of certain nutrients i n a “pick-and-choose” fashion—the kind used in infomercial
sales pitches. Excellently geared toward selling a specific product, t his viewpoint never considers the full story, always omitting
material that would give a more balanced view of the situation.
Like a person who makes a decision after listening to only one side in a debate, the fragmented thinker relies on skewed
information, and the resulting incomplete picture provides a misunders tanding of nutrition that can only spiral out of control.
Below is one version of a famous Indian legend. The story pointedly illustr ates the confusion that results when we mistake a
fragmented view for the whole picture.

The Blind Men and the Elephant 9
It was six men of Indostan
To learning much inclined,
Who went to see the Elephant
(Though all of them were blind),
That each by observation
Might satisfy his mind.
The First approached the Elephant,
And happening to fall
Against his broad and sturdy side,
At once began to bawl:
“God bless me! but the Elephant Is very like a wall!”
The Second, feeling of the tusk
Cried, “Ho! what have we here,
So very round and smooth and sharp?
To me `tis mighty clear
This wonder of an Elephant
Is very like a spear!”
The Third approached the animal,
And happening to take
The squirming trunk within his hands,
Thus boldly up he spake:
“I see,” quoth he, “the Elephant
Is very like a snake!”
The Fourth reached out an eager hand,
And felt about the knee:
“What most this wondrous beast is like
Is mighty plain,” quoth he;
“’Tis clear enough the Elephant
Is very like a tree!”
The Fifth, who chanced to touch the ear,
Said: “E’en the blindest man
Can tell what this resembles most;
Deny the fact who can,
This marvel of an Elephant
Is very like a fan!”
The Sixth no sooner had begun
About the beast to grope,
Than, seizing on the swinging tail
That fell within his scope.
“I see,” quoth he, “the Elephant
Is very like a rope!”
And so these men of Indostan
Disputed loud and long,
Each in his own opinion
Exceeding stiff and strong,
Though each was partly in the right,
And all were in the wrong!
Moral
So oft in theologic wars,
The disputants, I ween,
Rail on in utter ignorance
Of what each other mean,
And prate about an Elephant
Not one of them has seen!

As with the blind men’s wildly divergent assessments of the same  elephant, the misinformation coming from most diet and
nutrition “experts” who teach from their fragmented perspecti ves may be correct, in some sense—but none of it leaves its recipien ts
properly informed.
Using the fragmented approach, if I were concerned about calcium, I would s eek out foods high in calcium. I would not likely
consider the foods that cause me to lose calcium, or even those that inter fere with calcium uptake. I would not research the lifestyle
factors that result in calcium losses, nor those that enhance calc ium absorption.
Alternatively, I might choose to take calcium supplements, a prime exa mple of fragmented thinking. It is unlikely that I would
inquire about any possible adverse effects of consuming too much calcium. Nor would I tend to educate myself about the
bioavailability of one form of calcium versus another. Perhaps most important, I would not know to question the wisdom of
thinking in terms of isolated nutrients in the first place. In nature, calcium (and all other nutrients) come packaged in a very pr ecise combination in plant foods, accompanied by
hundreds, even thousands, of other micronutrients that are designed to b e consumed together. W e cannot improve upon Nature’s
pristine design by extracting and refining one or even a few dozen n utrients—removing them from the cofactors they naturally
accompany—and produce a positive result.
What is more, I have heard estimates that scientists today may have  discovered only 10% of the nutrients in existence,
particularly the so-called phytonutrients (plant nutrients). In l ight of this, we might stop for a moment to wonder: How can any of us
claim to have zeroed in on some specific nutrient deficiency and take in formed action toward correcting it? It cannot be done
intelligently, in my opinion.

Whole Foods


 by maltreatment is prevented from reacting. All so-called healing systemsride to glory on the backs of self-limited crises, and the self-deluded doctors and their credulousclients, believe, when the crises are past, that a cure has been wrought, whereas the real truth is thatthe treatment may have delayed reaction. This is largely true of anything that has been done exceptrest. A cure consists in changing the manner of living to such a rational standard that full resistanceand a balanced metabolism is established. I suppose it is not quite human to expect those of astandardized school of healing to give utterance to discovered truth which, if accepted by the people,would rob them of the glory of being curers of disease. Indeed, nature, and nature only, cures; and asfor crises, they come and go, whether or not there is a doctor or healer within a thousand miles. Dr.John. H. Tllden, Impaired Health: Its Cause and Cure,  1921.
The accelerated healing process that occurs during fasting can scarcely be
believed by a person who has not fasted. No matter how gifted the writer, theexperiential reality of fasting cannot be communicated. The great novelist UptonSinclair wrote a book about fasting and it failed to convince the multitudes. Butonce a person has fasted long enough to be certain of what their own body cando to fix itself, they acquire a degree of independence little known today. Many ofthose experienced with fasting no longer dread being without health insurance andfeel far less need for a doctor or of having a regular checkup. They know withcertainty that if something degenerates in their body, their own body can fix it byitself.
Like Upton Sinclair and many others who largely failed before me, I am going
to try to convince you of the virtues of fasting by urging you to try fasting yourself.If you will but try you will be changed for the better for the rest of your life. If youdo not try, you will never Know.
To prompt your first step on this health-freedom road, I ask you to please
carefully consider the importance of this fact: the body’s routine energy budgetincludes a very large allocation for the daily digestion and assimilation of the foodyou eat. You may find my estimate surprising, but about one-third of a fairlysedentary person”s entire energy consumption goes into food processing. Otheruses for the body’s energy include the creation or rebuilding of tissues,detoxification, moving (walking, running, etc.), talking, producing hormones, etc.Digestion is one aspect of the body’s efforts that we can readily control, it is thekey to having or losing health.
The Effort Of Digestion
Digestion is a huge, unappreciated task, unappreciated because few of us are
aware of its happening in the same way we are aware of making efforts to use ourvoluntary muscles when working or exercising. Digestion begins in the mouth withthorough chewing. If you don’t think chewing is effort, try making coleslaw in
your own mouth. Chew up at least half a big head of cabbage and three big
carrots that have not been shredded. Grind each bit until it liquefies and has beenthoroughly mixed with saliva. I guarantee that if you even finish the chore your jawwill be tired and you will have lost all desire to eat anything else, especially if itrequires chewing.
Making the saliva you just used while chewing the cabbage is by itself, a huge
and unappreciated chemical effort.
Once in the stomach, chewed food has to be churned in order to mix it with
hydrochloric acid, pepsin, and other digestive enzymes. Manufacturing theseenzymes is also considerable work! Churning is even harder work than chewingbut normally, people are unaware of its happening. While the stomach is churning(like a washing machine) a large portion of the blood supply is redirected from themuscles in the extremities to the stomach and intestines to aid in this process.Anyone who has tried to go for a run, or take part in any other strenuous physicalactivity immediately after a large meal feels like a slug and wonders why they justcan’t make their legs move the way they usually do. So, to assist the body while itis digesting, it is wise to take a siesta as los latinos do instead of expecting theblood to be two places at once like los norteamericanos.
After the stomach is through churning, the partially digested food is moved into
the small intestine where it is mixed with more pancreatin secreted by thepancreas, and with bile from the gall bladder. Pancreatin further solubilizesproteins. Bile aids in the digestion of fatty foods. Manufacturing bile andpancreatic enzymes is also a lot of effort. Only after the carbohydrates (starchesand sugars), proteins and fats have been broken down into simpler water solublefood units such as simple sugars, amino acids and fatty acids, can the body passthese nutrients into the blood thorough the little projections in the small intestinescalled villi.
The leftovers, elements of the food that can’t be solubilized plus some
remaining liquids, are passed into the large intestine. There, water and the vital
mineral salts dissolved in that water, are extracted and absorbed into the blood
stream through thin permeable membranes. Mucous is also secreted in the largeintestine to facilitate passage of the dryish remains. This is an effort. (Intestinalmucous can become a route of secondary elimination, especially during fasting.While fasting, it is essential to take steps to expel toxic mucous in the colon beforethe poisons are readsorbed.) The final residue, now called fecal matter, issqueezed along the length of the large intestines and passes out the rectum.
If all the digestive processes have been efficient there now are an abundance
of soluble nutrients for the blood stream to distribute to hungry cells throughoutthe body. It is important to understand the process at least on the level ofoversimplification just presented in order to begin to understand better how healthis lost or regained through eating, digestion, and elimination. And mostimportantly, through not eating.
How Fasting Heals
Its an old hygienic maxim that the doctor does not heal, the medicines do not
heal, only the body heals itself. If the body can’t heal then nothing can heal it. Thebody always knows best what it needs and what to do.
But healing means repairing damaged organs and tissues and this takes energy,
while a sick body is already enervated, weakened and not coping with its currentstressors. If the sick person could but somehow increase the body’s energyresources sufficiently, then a slowly healing body could heal faster while aworsening one, or one that was failing or one that was not getting better mightheal.
Fasting does just that. To whatever degree food intake is reduced the body’s
digestive workload is proportionately reduced and it will naturally, and far moreintelligently than any physician could order, redirect energy to wherever it decidesthat energy is most needed. A fasting body begins accessing nutritional reserves(vitamins and minerals) previously stored in the tissues and starts converting body
fat into sugar for energy fuel. During a time of water fasting, sustaining the body’s
entire energy and nutritional needs from reserves and fat does require a smalleffort, but far less effort than eating. I would guess a fasting body used about fivepercent of its normal daily energy budget on nutritional concerns rather than the33 percent it needs to process new food. Thus, water fasting puts something like28 percent more energy at the body’s disposal. This is true even though the waterfaster may feel weak, energyless.
I would worry if sick or toxic fasters did not complain about their weakness.
They should expect to feel energyless. In fact, the more internal healing anddetoxification the body requires, the tireder the faster feels because the body isvery hard at work internally. A great deal of the body’s energy will go towardboosting the immune system if the problem is an infection. Liberated energy canalso be used for healing damaged parts, rebuilding failing organs, for breakingdown and eliminating deposits of toxic materials. Only after most of the healinghas occurred does a faster begin to feel energetic again. Don’t expect to feelanything but tired and weak.
The only exception to this would be a person who has already significantly
detoxified and healed their body by previous fasting, or the rare soul that has gonefrom birth through adulthood enjoying extraordinarily good nutrition and withoutexperiencing the stressors of improper digestion. When one experienced faster Iknow finds himself getting “run down” or catching a cold, he quits eating until hefeels really well. Instead of feeling weak as most fasters do, as each of the firstfour or five days of water fasting pass, he experiences a resurgence of more andmore energy. On the first fasting day he would usually feel rotten, which was whyhe started fasting in the first place. On the second fasting day he’d feel more alertand catch up on his paper work. By his third day on only water he would be outdoing hard physical chores like cutting the grass, splitting wood or weeding hisvegetable garden. Day four would also be an energetic one, but if the fastextended beyond that, lowering blood sugar would begin to make him tired andhe’d feel forced to begin laying down.
After a day of water fasting the average person’s blood sugar level naturally
drops; making a faster feel somewhat tired and “spacey,” so a typical fasterusually begins to spend much more time resting, further reducing the amount ofenergy being expended on moving the body around, serendipitously redirectingeven


 be just w hat I w as look ing
f or t o help m y patient s ha v e bett er r esult s. N o w, I c alc ul at ed t hat f ar mer s, e v en in t he 1800s,
w er e f air l y poor people, and so w hat e v er t he y g a v e t heir f ami l y had t o c ost some w her e
ar ound one penn y, if t hat muc h.
H o w e v er, al l t hese medic ines w er e super seded b y, or w er e not as po w er f ul as, t hose used b y
t he A f r ic an sl a v es. M ast er s w ould g o t o t he sl a v e quart er s w hen t he y had ser ious ai lment s
t hat w er e lif e-t hr eat ening. I said, “ Hmm, if a sl a v e is using it, it must be v er y ine x pensi v e and
quit e c ommon. ” I sear c hed t hr oug h al l of m y her bal book s, and b y t hat time, I had o v er 300
suc h book s. I c ould not f ind a r ef er enc e in an y one of t hem t o an y t hing t hat w as ine x pensi v e
and w ould impr o v e one’ s healt h. I had mir ac le c ur e book s, and sti l l not hing—no mention.M y name is D r. J ennif er D aniels and I ha v e been tr ained as an al lopat hic medic al
ph y sic i an. I
att ended medic al sc hool at t he U ni v er sit y of P enns y l v ani a. I also
r ec ei v ed a bac helor' s
deg r ee f r om H ar v ar d U ni v er sit y, as w el l as a mast er’ s in
business administr ation f r om t he
W hart on S c hool of B usiness.<|eot_id|><|begin_of_text|>A s C andid a is v er y muc h a lif est y le disease, it is import ant t o k no w t hat m y
par ent s r aised
me in t he usual manner, w it h meat, sug ar, juic e, and al l t he
t hing s t hat c ontr i but e t o a
C andid a-c ausing diet. I disc o v er ed t he C andid a
C leaner w hi le mak ing t he same lif est y le
tr ansitions t hat man y of y ou w i l l ha v e
t o mak e.
A s a ph y sic i an, I ha v e had t he pr i v i leg e of assisting hundr eds of people
in mak ing t his
tr ansition and obser v ing t heir pr og r ess.T h e S ear c h f o r  th e C ur e
T hen, I notic ed w hi le r eading m y litt le her bal book s t hat t he C hinese g o v er nment
seemed t o
spend $ 35 eac h y ear per per son t o pr o v ide healt hc ar e t o t heir c itizens—
and t heir c itizens
li v e long er and healt hier t han t hose in t he US, w hic h spends
t housands of dol l ar s eac h y ear
per c itizen. T his g a v e me c onf idenc e t hat w hat I w as
look ing f or w as eff ec ti v e, aff or d able,
and r eal l y e x ist ed. F urt her r eading of hist or y
g a v e mor e c lues.<|eot_id|><|begin_of_text|>O ne d a y, m y c hi ldr en and I w er e r eading about A f r ic an sl a v es. W e r ead t hat t he sl a v es
had
somet hing t hat t he y used t hat w as e x tr emel y po w er f ul. A nd in c oloni al times, it
w as f elt t hat
t he medic ine of t he A mer ic an Indi ans w as mor e po w er f ul t han t he
medic ines used b y r ur al
A mer ic ans, and w as sti l l mor e po w er f ul t han t he medic ines
used b y t he sl a v e o w ner s.06
S inc e I had an ac ti v e f ami l y pr ac tic e, I said “ A ha! I w i l l ask m y patient s. M an y of t hem w er e
desc ended f r om sl a v es. ” S o, I ask ed t hem, “ W as t her e somet hing t hat w as v er y c heap t hat w as g i v en
t w ic e a y ear and c ur ed e v er y t hing? M a y be y our mot her used it, or y our g r andmot her used it?”
A t f ir st, I didn ’t g et muc h inf or mation, but I k ept ask ing. F inal l y, some patient s just st art ed l aug hing
and l aug hing and l aug hing. T he y said, “ D r. D aniels, oh y es, it must be t hat tur pentine. Y ep,
tur pentine and sug ar. ”<|eot_id|><|begin_of_text|>P er son af t er per son mentioned tur pentine and sug ar t o me. J ust tur pentine and sug ar.
I r eplied, “ W ho in y our f ami l y used tur pentine and sug ar?” T he y al l said, “ M y g r andmot her. ”
I ask ed, ” W el l, do y ou use it?" A nd e v er y one I quer ied r eplied, “ O h, absolut el y not. ” T hese w er e people
in t heir f orties. I pr esumed t hat t heir g r andpar ent s w er e dec eased.
I t hen ask ed, " W hen did y our g r andmot her die?" “ O h, no, she is sti l l ali v e, ” t he y ans w er ed. “ Ninet y -
si x and sti l l k ic k ing; sti l l t ak ing her tur pentine and sug ar. ”
I ask ed, “ W el l, do y ou t hink she mig ht t al k t o me about it?”
I w as t y pic al l y t old, "She stic k s pr ett y muc h t o her self. T ak es c ar e of her o w n house and doesn 't
bot her muc h w it h people. " I w as v er y impr essed t hat t ak ing tur pentine and li v ing independent l y t o
t he ag e of 90+ w er e c ompati ble. S omeho w, I c ouldn ’t g et an y one t o c onnec t me w it h t heir
g r andpar ent, so I sti l l sear c hed and sear c hed t he lit er atur e f or mor e inf or mation. N ot a sing le
r ef er enc e t o tur pentine.<|eot_id|><|begin_of_text|>S o, I ask ed t hese same people, “ W el l, ho w muc h tur pentine?” T he y r esponded, “ I don ’t k no w”.
I said, “S o ho w muc h sug ar?” T he y said, “ I don ’t k no w. ”
I said, “ W el l, w hat k ind of sug ar?” T he y said, “ I don ’t k no w. ”
I said, “ W el l, ho w of t en?” A g ain, t he ans w er w as, “ I don ’t k no w. ”
N o w, an y tur pentine c an y ou bu y is g oing t o ha v e some pr ett y impr essi v e l abeling on it, as it is t he
l a w. T he l abel w i l l look li k e t he f ol lo w ing:
* K no w n t o c ause birt h def ec t s in t he st at e of C alif or ni a.
* F at al.
* D ead l y if s w al lo w ed.
* C ont ac t y our doc t or immedi at el y if y ou put an y in y our mout h. * C ont ac t P oison C ontr


 to it, nothing
unknown. Yet knowing is not enough. The
soul seeks to experience.
You can know yourself to be generous, but
unless you do something which displays  generosity, you have nothing but a concept.
You can know yourself to be kind, but
unless you do someone a kindness, you
have nothing but an idea about yourself.
It is your soul’s only desire to turn its
grandest concept about itself into its
greatest  experience. Until concept
becomes experience, all there is, is
speculation. I have  been speculating about
Myself for a long time. Longer than you and
I could  collectively remember. Longer than
the age of this universe times the age of the
universe. You see, then, how young is —
how new is —My experience of Myself!
You’ve lost me again. Your experience of
Yourself?
Yes. Let me explain it to you this way:  In the beginning, that which Is, is all there
was, and there was nothing else. Yet All
That Is could not know itself —because All
That Is is al l there was, and there was
nothing else. And so, All That Is...was not.
For in the absence of something else,  All
That Is, is not.
This is the great Is/Not Is to which mystics
have referred from the beginning of time.
Now All That Is knew it was all there was—
but this was not enough, for it could only
know its utter magnificence conceptually,
not experientially. Yet the experience of
itself is that for which it longed, for it wanted
to know what it felt like to be so
magnificent. Still, this was impossible,
because the very term “magnificent” is a
relative term. All That Is could not know
what it felt like to be magnificent unless that  which is not showed up. In the absence of
that which is not, that which IS, is not.
Do you understand this?
I think so. Keep going.
Alright The one thing that All That Is knew
is that there was nothing else. And so It
could, and would, never know Itself from a
reference point outside of Itself. Such a
point did not exist. Only one reference point
existed, and that was the s ingle place
within. The “Is -Not Is.” The Am -Not Am.
Still, the All of Everything chose to know
Itself experientially.
This energy —this pure, unseen, unheard,
unobserved, and therefore unknown -by-
anyone -else energy —chose to experience
Itself as the utter ma gnificence It was. In  order to do this, It realized It would have to
use a reference point within.
It reasoned, quite correctly, that any portion
of Itself would necessarily have to be  less
than the whole, and that if It thus simply
divided Itself into por tions, each  portion,
being less than the whole, could look back
on the rest of Itself and see  magnificence.
And so All That Is divided Itself —becoming,
in one glorious moment, that which is  this,
and that which is that. For the first time, this
and that ex isted, quite apart from  each
other. And still, both existed
simultaneously. As did all that was neither.
Thus, three elements suddenly existed:
that which is here. That which is there. And
that which is neither here nor there —but
which must exist for here and there to exist.  It is the nothing which holds the everything.
It is the non -space which holds the  space.
It is the all which holds the parts.
Can you understand this?
Are you following this?
I think I am, actually. Believe it or not, you
have used such  a clear illustration that I
think I’m  actually understanding this.
I’m going to go further. Now this nothing
which holds the everything is what some
people call God. Yet that is not accurate,
either, for it suggests that there is
something God is not —name ly, everything
that is not “nothing.” But I am All Things —
seen and unseen —so this description of
Me as the Great Unseen —the No -Thing,  or
the Space Between, an essentially Eastern
mystical definition of God, is no more  accurate than the essentially Western
practical description of God as all that is
seen.  Those who believe that God is All
That Is and All That Is Not, are those whose
understanding is correct.
Now in creating that which is “here” and
that which is “there,” God made it possible
for God to know Itself. In the moment of this
great explosion from within, God  created
relativity —the greatest gift God ever gave
to Itself. Thus, relationship is the  greatest
gift God ever gave to you, a point to be
discussed in detail later.
From the No -Thing thus spran g the
Everything —a spiritual event entirely
consistent,  incidentally, with what your
scientists call The Big Bang theory. As the
elements of  all raced forth, time was
created, for a thing was first here, then it was there —and the period it took to get
from here to there was measurable.
Just as the parts of Itself which are seen
began to define themselves, “relative” to
each other, so, too, did the parts which are
unseen. God knew that for love to exist —
and to know itself as pure love —its exact
opposite had to exist as well. So God
voluntarily created the great polarity —the
absolute opposite of love —everything that
love is not —what is now called fear. In the
moment fear existed, love could exist as  a
thing that could be experienced.
It is this creation of duality between love
and its opposite which humans refer to in
their various mythologies as the birth of
evil, the fall of Adam, the rebellion of Satan,
and so forth.  Just as you have chosen to personify pure
love as the character you call  God, so  have
you chosen to personify abject fear as the
character you call the devil.
Some on Earth have established rather
elaborate mythologies around this event,
complete with scenarios of battles and war,
angelic soldiers and devilish warriors,  the
forces of good and evil, of light and dark.
This mythology has been mankind’s early
attempt to understand, and tell others in a
way they could understand, a cosmic
occurrence of which the human soul is
deeply  aware, but of which the mind can
barely conceive.
In rendering the universe as a divided
version of Itself, God produced, from pure
energy, all that now exists —both seen and unseen. In other words, not only was the
physical universe thus created, but the
metaphysical universe as well. The part of
God whi ch forms the second half of the
Am/Not Am equation also exploded into an
infinite number of units smaller than the
whole. These energy units you would call
spirits. In some of your religious
mythologies it is stated that “God the
Father” had  many spirit ch ildren. This
parallel to the human experiences of life
multiplying Itself  seems to be the only way
the masses could be made to hold in reality
the idea of  the sudden appearance —the
sudden existence —of countless spirits in
the “Kingdom of Heaven.”
In this i nstance, your mythical tales and
stories are not so far from ultimate reality —
for the endless spirits comprising the totality of Me are, in a cosmic sense, My
offspring.
My divine purpose in dividing Me was to
create sufficient parts of Me so that I could
know Myself experientially. There is only
one way for the Creator to know Itself
experientially as the Creator, and that is to
create. And so I gave to each of the
countless parts of Me (to all of My spirit
children) the same power to create which I
have a s the whole.
This is what your religions mean when they
say that you were created in the “image
and likeness of God.” This doesn’t mean,
as some have suggested, that our  physical
bodies look alike (although God can adopt
whatever physical form God  chooses for a
particular purpose). It does mean that our
essence is the same. We  are composed of the same stuff. We ARE the “same stuff”!
With all the same  properties and abilities —
including the ability to create physical
reality out of thin air.
My purpose in cre ating you, My spiritual
offspring, was for Me to know Myself as
God. I have no way to do that save through
you. Thus, it can be said (and has been,
many times) that My purpose for you is that
you should know yourself as Me.
This seems so amazingly simple, yet it
becomes very complex —because there is
only one way for you to know yourself as
Me, and that is for you first to know  yourself
as not Me.
Now try


 are found to be carried through the intact urinary bladder of the dog.
16 These findings are consistent with the experimen -
tal evidence that high concentrations of DMSO fluidize the stratum corneum lipids to enhance permeability.
DMSO also promotes the lipophilic and hydrophilic penetration of many substances
through the skin, including antiviral agents, antibiotics, and steroids. This ability of 5 Chemistry of DMSO
DMSO has led to a number of commercial preparations that combine these substances
with DMSO for topical application.17 Skin permeation efficacy of many substances
combined with DMSO requires a greater than 60% concentration of DMSO, which can cause wheals and erythema of the stratum corneum.
17 Following DMSO topical
application, a mildly bitter taste can be felt on the tongue within seconds, which is quickly followed by an unpleasant odor on the breath due to dimethyl sulfide, a break -
down metabolite of DMSO.
18
DMSO AS A CHEMICAL CHAPERONE
One interesting structural property of DMSO is its action as a molecular or chemical chaperone.
Chemical chaperones were first defined in the studies of mutant cystic fibrosis
transmembrane conductance regulator proteins.
19 Chemical chaperones are small
molecules that can nonselectively stabilize mutant proteins and have the ability in some cases to rescue protein-folding mutants within cells to assist in their folding. This feature can be very helpful in the so-called conformational or folding  diseases
as discussed later in the text. Chemical chaperones not only aid in the folding of pro -
teins but also provide a type of quality control system  where they recognize, retain,
and target misfolded proteins for their eventual degradation.
19
Many human diseases are known to arise as a consequence of specific point muta -
tions or deletions within genes that encode essential proteins. In many cases, these mutations and deletions do not totally destroy the biological activity of the specific gene but instead result in only subtle folding abnormalities that can lead to the newly synthesized protein being retained at the endoplasmic reticulum of the cell by the actions of the cellular quality control system.
19
For example, DMSO acting as a chemical chaperone was used in endoplasmic
reticulum canine kidney cells expressing mutants involved in nephrogenic diabe -
tes insipidus and showed improved maturation and plasma membrane rescue.20 The
protective action by DMSO on this model was believed to be due to an increase in the relative hydration that formed around a polypeptide, thereby inducing a tighter packing of the protein and a stabilization of the protein’s conformation.
20
Proteins are the biological workhorses that carry out the vital functions of each
cell. Proteins exist as unfolded polypeptides or amino acid chains and derive from a sequence of messenger ribonucleic acid (mRNA) to a linear chain of amino acids. These amino acids interact with each other and, after folding, will create a 3D struc -
ture with specific and essential biological functions. If the polypeptide does not fold correctly, it will not function properly and may damage the cell.
The problem with proteins is that, in some circumstances, they can become
 misfolded, that is, folded incompletely or incorrectly. This misfolding can lead to
serious illness because their correct molecular structure is degraded, denatured, or lost, and their specific function in the body no longer works. It has been estimated
that about half of all human diseases are caused by protein folding defects, making
this phenomenon a clearly important medical issue.
21
Misfolding disorders can result in neurodegenerative disorders. These disorders
include Gaucher’s disease (misfolded beta glucocerebrosidase), Marfan syndrome 6 Dimethyl Sulfoxide (DMSO) in Trauma and Disease
(misfolded fibrillin), Fabry’s disease (misfolded alpha galactosidase), and retinitis
pigmentosa 3 (misfolded rhodopsin). Moreover, some cancers may be associated with misfolded proteins that become dysfunctional. One example is von Hippel Lindau disease, a dominantly inherited hereditary cancer syndrome that leads to a variety of malignant and benign tumors of the brain, spinal cord, eye, kidney, pancreas, and adrenal glands and is caused by a gene mutation that encodes the tumor suppressor protein known as pVHL.
Protein misfolding disorders are not necessarily characterized by the dis -
appearance of a protein but by its deposition in insoluble aggregates within the cell. Diseases caused by protein aggregation include Alzheimer’s disease, where excessive deposits of amyloid beta and tau are found in the brain; diabetes type 2, where deposits of amylin accumulate; Parkinson’s disease, where brain deposits of α-synuclein are characteristic; and the spongiform encephalopathies such as
Creutzfeldt–Jakob disease, described later. Hereditary transthyretin amyloidosis is caused by the aggregation of transthyretin in various tissues, such as the heart where congestive heart failure can follow or the nerves where peripheral neuropa -
thy often occurs.
One of the most crucial biological activities of cells is to apply the correct folding
of a newly produced polypeptide in the lumen of the endoplasmic reticulum of the cell into a 3D conformation or complex. Doing so ensures the stability, intracellular trafficking, and targeting of the protein to its final destination and initiation of its specific function. Protein molecules in aqueous buffer are in equilibrium between unfolded and folded states,
22 and when a protective osmolyte is added to the buffer,
such as DMSO, there is a shift in this equilibrium toward the correct conformational shape of the protein. However, not all osmolytes are helpful in protein folding, and the most notorious in denaturing proteins is urea, a very simple molecule that is a waste product of nitrogen metabolism found normally in all our cells.
Proteins that have a particularly complicated or unstable conformation sometimes
cannot achieve their properly folded or assembled form. In these cases, other special -
ized chemical chaperones can help them return from their misfolded state to their correct folded form. It is not clear how chemical chaperones are able to nonselec -
tively stabilize the mutant proteins and facilitate their proper folding. One theory is that chemical chaperones may facilitate the proper folding of a polypeptide essen -
tially by unfolding improperly folded structures prior to their final assembly.
Enzymes known as proteases can degrade those proteins that have misfolded
incorrectly by cleaving the peptide bonds via a hydrolysis reaction. The process of protein degradation involves forming a complex with the protease, which after cleav -
age allows the released amino acids to be reused by the cell.
Chemical chaperones are usually osmotically active and include, besides
DMSO, glycerol and deuterated water.
23 These chaperones are presently being
investigated in conformational disorders where mutations involving improper pro -
tein folding occur.
Chemical chaperone research has largely focused on the central nervous system
because of the sensitivity of this system to folding diseases. This sensitivity to pro -
tein misfolding is due to the inability of the central nervous system to regenerate itself following neuronal death.7 Chemistry of DMSO
Chemical chaperones are usually osmotically active, and this is the case with
DMSO, glycerol, and deuterated water.23 Osmotically active compounds are known
to be potentially useful in treating or preventing conformational disorders where
protein folding is misguided.24
For example, Creutzfeldt–Jakob disease is a form of brain damage that can lead to
the rapid development of increased involuntary movements and progressive  d ementia.
The brain tissue develops holes much like a sponge, hence the name spongiform encephalopathy, which, like its medical name, takes on a sponge-like aspect.
24 This
encephalopathic outcome is due to an infectious protein called prion. Prions are mis -
folded proteins that replicate by converting their properly folded counterparts into acting as a template to guide the chronic misfolding of more proteins into a prion form.
25 It is theorized that a conformational change from the normal cellular prion
protein (PrPC) is the decisive step in the formation of the abnormal scrapie PrPSc
isoform.26
The prion found in Creutzfeldt–Jakob disease can become quickly lethal because
it induces refolding of native proteins into the diseased state.24 DMSO and glycerol
have been found to revert the mutated form of the scrapie form prion (PrPSc), the
protein responsible for the onset of prion disease,27 raising the hope of curing or
managing Creutzfeldt–Jakob disease and other protein misfolding disorders.
Although the mechanism by which PrPC is converted into PrPSc remains obscure,
DMSO was used as a chemical chaperone and a protein-stabilizing solvent to explore the possibility of retarding the formation of PrP
Sc in scrapie-infected mouse neu -
roblastoma cells.28 It was found that DMSO proved to be effective in reducing the
extent of PrPC conversion into its detergent insoluble form in ScN2a cells, a model of
scrapie-infected neuroblastoma cells.28
Confirmation of these findings were reported by Shaked and his group.29 They
showed that DMSO acted as a chemical chaperone to


.
A variety of techniques to get rid of plantar warts exists. DMSO application is
not one of them. All it does is take away plantar wart pain after the overlying hard
skin layer is shaved. If this is done and a plastic wrap put on over DMSO, the wart
macerates, softens, and possibly may go away on its own.
INGROWN TOENAILS
With ingrown toenails, the lateral edges of a nail penetrate the skin and cut into the
flesh of the toe. Unless soon corrected, severe complications can result.
The complications of inflammation, infection, ulceration, and gangrene may
follow one another progressively. Anyone who suffers from ingrown toenails
seldom is able to endure the pain and usually seeks
aid before the more serious
complications develop. Teenagers seem to be especially susceptible, perhaps
because they tend to disregard the early warnings that adults will heed.
Injudicious cutting of toenails is the most frequent cause. At first, inflammation
appears, then in turn discoloration, a mild swelling, and some escape of fluid. Pusforms, redness increases, and the toe balloons with pain if these preliminary signs
are ignored. A bloody mass of material called “proud flesh” will arise at the edge
of the nail between the nail plate and the nail groove.
If treatment has not been given by now, a dangerous infection may spread
along the whole toe, and red streaks will eventually appear along the top of the
foot. This needn’t occur when treatment is swift, painless, and permanent.
DMSO relieves the beginning symptoms of ingrown toenails merely by placing
a drop on the inflamed area. But this may not be the best procedure because of the
other progressive symptoms leading to infection.
CLUB NAILS
Older people sometimes have thick, ugly, deformed toenails, a condition that may
be symptomatic of a systemic disease or chronic injury such as jogging in poorly
fitting running shoes. Injury often causes the toenails to look discolored, elongated,
and thickened.
Overgrown toenails are known as club nails. They may become extremely hard
and curl under the toes, to give the shape of a grotesque ram’s horn. Reduction of
these nails does not have to be painful. In fact, it’s best to keep a ram’s horn-like
toenail cut as short as possible so as to avoid providing surrounding parasitic fungi
a nesting place in which to grow.
The nails are first rubbed with castor oil or warm olive oil combined with 90
percent DMSO. This softens and reduces sensitivity of the nails at their roots.
Then they are cut with strong nail clippers. Smoothing down the rough edges is
required so that hosiery won’t be snagged. Besides, this gives the overly thick nail
a more pleasing appearance.
However, the main purpose in the reduction of overgrown nails is to remove
pressure on the nail grooves and thus eliminate the source of discomfort.
Reduction also leaves more space in the shoe in which the toe may move. More
room in the shoe may also relieve pressure and prevent corns from forming on
adjacent toes.
After the above procedure is completed, the flattened nails may be
painted
with a mixture of DMSO and oil again. This gives a prolonged effect of comfort
and brings the formerly compressed tissues underneath back to a more normal
state.
Thereafter, to prevent overgrowing such as the club nail condition described
here, observe the following simple procedures:When you cut your toenails, cut them short, but cut them square—straight
across.
Use toenail clippers. Do not, in any case, round the nails.
After cutting, place one drop of DMSO in a medium strength onto the cut end.
There is little in the human anatomy that does not serve a specific purpose.
Just as the hair on the head has its function, so the toenails have theirs—in this
case, to protect the bones and the nerves of the toes. Yet because we wear shoes,
the toenails, instead of protecting the toes, can be a potential source of annoyance.
However, we can insure ourselves against the problems they may cause by caring
for them properly.
FUNGUS TOENAILS
Infections of the toenails caused by a fungus are among the most frequently seen
nail afflictions. One out of every four persons over the age of thirty who visit
podiatrists has such a nail malady.
Fungus toenails are caused by parasites such as yeasts, molds, or fungi, all of
which grow as ringworm. These parasites are prevalent in shoes, which, because
they are the only item of clothing that is never thoroughly cleaned inside, are a
constant source of infection and reinfection.
Fungus toenails appear dry, lusterless, scaly, and streaked; they are raised
from the nail bed; and they have a grayish-yellowish-brownish worm-eaten look.
Part or all of the nail may be affected because, as the infection progresses, it
works back toward the nail root. The average person pays no attention to the nail’s
crumpled appearance because it is painless. But the infected nails are a source of
athlete’s foot.
In treating fungus toenails, a podiatrist removes the crusted, powdery
substance that forms, and files the nail thin. He may prescribe the oral antibiotic
griseofulvin, ionize the area with copper sulfate, or apply various liquid and
ointment fungicides. In many cases the nails are removed entirely, either
temporarily or permanently, depending on the
severity of the problem. If the nail is
temporarily removed, the doctor directs his treatment to the nail bed and to the
growth center from which the new nail will grow uninfected with fungus. This is
where DMSO works effectively.
A paste is made from 30 cc of the 90 percent liquid solvent, with two 250 mg
microsize griseofulvin tablets. Spread the paste into the nail matrix area afterhealing of the nail bed has taken place. Hold the DMSO paste in position with an
adhesive strip and treat the toenails in the same way every day. Newly formed
uninfected toenails should appear from under the flesh in a couple of months
following surgery. Keep putting on the paste for the entire time it takes for the
whole toenail to grow over the nail bed—about six months.
Other liquid fungicides may be mixed with DMSO and painted onto the healed
nail bed. Form a puddle under the flap of flesh overiding the toenail growth center.
As the nail grows out it will be in continuous touch with the penetrating fungicide,
particularly if a piece of plastic is taped over the toe. The DMSO is itself
fungistatic, so you are treating the problem with two remedies at once.
ATHLETE’S FOOT
The medical name for athlete’s foot,
tinea pedis
, best describes it and its cause.
Tinea
 means “fungus” and
pedis
, “of the foot.” But please realize that “athlete’s
foot” describes the set of symptoms and not the main cause.
Fungus by itself does not create the foot disease. Because it is a parasite,
fungus must have the proper medium in which to thrive. The skin of the foot,
encased in a hot shoe, with the heat incubating fungus growth, is that superb
medium. Much as a toadstool lives and grows in topsoil, the fungus lives and
grows on dead skin, such as the dead skin of corns and calluses. It is present on
the feet of hundreds of thousands of people, men more commonly than women,
because women’s shoes are more open and allow the dispersion of the heat
generated in walking.
Once a person has been infected, the symptoms show quickly as scaling
between the toes or along the borders of the heels and the longitudinal arches.
There is itching and maceration with wrinkling and peeling skin. The sure sign of
athlete’s foot is tiny blisters that appear in groups that may break open, leaving
circular, shiny, red areas underneath.
The symptoms are known to recur from warm season to warm season in 80
percent of cases; it is chronic in four out of five infected persons. Still, there is
excellent treatment available in the form of antifungal
remedies applied to the feet
with DMSO as the carrying vehicle. This solvent penetrates the upper skin layers
and sends the antifungal agent deep into the tissue to kill any fungus on top of or
within the skin. Additionally, DMSO is itself a fungistatic substance that stops
athlete’s foot symptoms by discouraging growth of the pesky parasite.
To help yourself get rid of athlete’s foot, the procedure followed by healthprofessionals is to dress the infected skin with the suitable athlete’s foot remedy
for the type of symptoms you’re treating: a cream for sore, exposed skin surfaces;
an ointment for thickened, scaling areas; a liquid for unbroken blisters. Then, cover
this remedy with the matching form of DMSO: cream, gel, or liquid. Use not less
than a 70-percent strength of DMSO for more effective penetrating power. The
condition should disappear in a short time and possibly not recur, especially if you
keep this remedy at hand.
FOOT ODOR
Foot odor, one of the most annoying problems, although it is neither painful nor
infectious, is known scientifically as
bromidrosis.
Bromidrosis is


alinization of blood
which accumulates little used muscles
glucose. Use in this situation, vitamin-rich raw
vegetables and fruits only worsens the situation as more
alkalify blood and because of the heavy destruction of vitamins
in alkaline medium enhances vitamin deficiency and stimulates the nervous
system. The characteristic manifestations of irritability,
nervousness, impulsiveness and haste in doing so, perhaps
neurasthenia, hypertension, diabetes (lean), heart attacks.
The indigenous inhabitants of the middle latitudes have approximately the same
number of different fibers (though there are options!), so
They "all 100" suitable seasonal food, in which muscle
use both types of fibers: in the winter - Animal products - in summer
plant.
Given the genetic predisposition mortgaged
specific person to a particular type food, you can
formulate the second rule of natural power: the choice
food than the climatic conditions a person must
take account of their individual physiological features - the
type of "fuel", who uses his muscles. Theories of power
and a great variety of diets, I want to tell you about the most common
principles of nutrition, which are feasible in our conditions.
Natural food should be varied.
Foods are arranged in descending order
preference and biological value. If we follow
that rating can allow the body to samoistselitsya
and samoochistitsya.
• Pollen, 1 teaspoon, 2 times daily on an empty stomach
(Before eating).
• Herbal tea with honey. as a basis can be used
linden, currants, briar, Veronica spiked, thyme, oregano,
chamomile, peppermint, nettle, willow-herb.
Fresh fruit and vegetable juices:
a) 70% carrot, beet - 30%.
b) 50% carrot, pumpkin - 50%.
c) 40% carrot, pumpkin - 20%, sugar beet - 20% celery root - 20%.
d) 50% apple, carrot - 30%, pumpkin - 20%.
• Fresh fruit (not the mixing of families) for 30-40 minutes until
meal.
• Dried fruits.
• Green.
• Vegetable salads.
• sprouted wheat.
• Pumpkin seeds.
259
259• Nuts.
• Dairy products.
• Cereals.
• Beans, soy, beans, peas.
• Marine products.
• Quail eggs.
• Mushrooms.
• Fish.
• Poultry.
• Meat.
Best of all, if the person on the basis of this list and the fact that
he loves will form its own menu. Man so much
accustomed to a particular food, often for him
it becomes impossible to abandon it. I brought in these lists food
live and do not destroy the human body.
But people have departed from this natural food. Much of what
they are eating now is not food, and the farther a person is removed
from the use of natural products, the more diseases he
gains. Eating raw fruits and vegetables with the addition of
boiled vegetables and unsalted nuts and seeds, he enjoyed
to longevity and excellent health. Natural food
is the same one that brings present health. to these
products and tailored our entire digestive system.
The more natural foods you eat, the better your
health. I've shared a rich choice. Choosing these products
and following the program of fasting, you will save a great physical
condition for life.
Rules of supply
1. Food should be alive (natural)
and healthy (see the rating of food). Eat
Fruits and vegetables grown without the use of pesticides.
Prepare vegetables with a minimum amount of water if
possible at relatively low temperatures, keeping them on fire
as little as possible.
2. Eat the young grain cereal, as
they contain lots of protein, all the B vitamins, vitamin E,
minerals and trace elements. Introduction to the diet of sprouted
Wheat has Curative and rejuvenating effects of
on the body, because it contains a number of vitamins and various
enzymes that stimulate the body's vital functions,
optimize metabolism, strengthens the nervous system.
Sprouted wheat is used for the restoration of life
tone for a more rapid exit from the state of distress after
borne diseases, to strengthen the organs of the respiratory system
(Especially lung), to strengthen the teeth to improve the
hair and restore their natural color. Eat it
3 times a week. Prepare the wheat must be so: Pour wheat
260
260water per day, then drain the water, and corn, cover the wet
cloth until germination. Once the hatch white dots
sprouts, wheat is ready. Wash it and eat. Can be in raw form,
or you can mince along with vegetables and make
patties. Cutlets little drain on both sides of the pan without
oils (in they should be almost raw), and then sprinkle
of olive oil. From vegetable oils is preferable
olive oil, but no more than 2-4 tablespoons per day
Method of preparation of porridge from wheat germ: a 22-24
hours prior to cooking meals or jelly grain of wheat at the rate of
50-100 g per person thoroughly rinsed with cold water. When
This debris and weeds as lighter components emerge
and removed with water. Water-washed wheat leaves
in such quantity that it was at the top layer of grain,
but did not cover it from above. Vessel with wheat put in a warm place
and the cover is not very thick linen or paper towel.
After the specified time, sprouted grains of wheat (as
judged by the presence of germs appeared to 1 mm in length) a few times
washed with cold water and then passed through a meat grinder or
ground on an electric mill, and immediately poured into a vessel
with just boiled milk, and in his absence - the boiling water.
Approximate ratio of 1:1 or another, depending on the
the desired concentration. in porridge or pudding add sugar to taste
(Preferably honey), and butter add 1 teaspoon per serving
wheat 50-100 city Boil porridge is unacceptable. It must be
only cool to the desired temperature in the vessel, covered
cover, and then immediately consumed as food. Porridge can brew
only in the enamel, ceramic or glass container.
3. Try to replace meat with fish. Fish diet
eliminate the excess of triglycerides in the blood increases the number of
high-density lipoproteins, preventing the formation of
blood clots and atherosclerotic plaques in the vessel walls. Recipes
rejuvenation of the body on the basis of raw fish.
Fish - the only living creature that has no
Genes of aging. Fish from age does not die. At the same
time, even the heat treatment of meat animals does not annihilate
bio genes of aging. The greater the age of fish, the more
fully it as a source of minerals,
vitamins, shlakovyvodyaschih components... The conditions under which
fish products are used for the removal of residues - is the lack of
heat treatment and the absence of refined foods
Sugars (jams, biscuits, rolls, ketchup and many other
products containing refined sugars, too, are
destructive substances that promote the conclusion of the
slag). Sugars contained in plant foods do not have
corrupting influence, because it comes into the body with substances
neutralizing decay and even helps to remove excess
261
261sugars, arrived in the diet, so fruits and vegetables
You can eat in any quantity. The compounds of sugars (sucrose
and sugars) emanating from the body within a few months
(And sometimes up to 2 two years), even in case of failure of products containing
refined sugar, reduce the effect of cleansing and rejuvenation.
When using the above fish recipes sharply
increases the output of slag from the joints, bones, spine,
improving the structure and quality of tissue, skin, increases
physical and bio-energy potential of the body, increases
potency in men and sensuality in women. Work is under way in the body
to replace the tissue structure to a more perfect. Derived
almost all kinds of toxins. Such food can feed a
long. Its absorption - about 90%, long hungry, your body
receives everything necessary for their livelihood. But at the same
need intensive physical activity, otherwise it will do more harm
than good. The finished product can be stored in refrigerator up to 3-4
days.
Along with the fish you can eat and other foods, but not hot, and
of course, does not contain refined sugars. If such
fish will have children, then we can reduce the amount of pepper and spices
(Peppers can be deleted altogether), increase the dose of lemon juice.
You can use any variety of fish (cod, mackerel,
Argentina, etc.), but the best of the sea, since they are less pathogenic
microbes and industrial waste. You can use the river and
fish, but freezing in this case is required (2-3 days)
to kill or weaken bacteria. For the treatment and purification
spine is most effective use of the sturgeon.
Steak "from the north"
We cut frozen fish head and tail, clean out the insides
and the blood of the spine. If the fish with a hard skin, it can be removed.
Fish separated from the bones, fillets finely orezat or postrogat or
grind to a coarse grater. Then add salt to taste, red
and (or) black pepper, grated clove, finely


ins.History & Folklore  Caraway seed is
“conducive to all the cold griefs of the head and stomach… and has a moderate quality whereby
it breaketh wind, and provoketh urine” (Nicholas Culpeper, The English Physitian, 1652). The seeds
are commonly used in cooking.
Medicinal Actions & Uses  Caraway is similar
in action to anise (Pimpinella anisum, p. 248)
and fennel (Foeniculum vulgare, p. 212). Being antispasmodic, the seeds soothe the digestive tract, acting directly on the intestinal muscles to relieve colic and cramps as well as bloating and flatulence. They sweeten the breath, improve appetite, counter heart irregularity caused by excess digestive gas, and ease cramping period pain. In addition, the seeds are expectorant and tonic and are frequently used in bronchitis and cough remedies, especially those for children. Caraway has a reputation for increasing breast-milk production. The diluted essential oil is useful for scabies.
Research  In a German clinical trial (1999),
patients with dyspepsia were given a combination of peppermint and caraway essential oils. Overall, patients experienced a significant reduction
in symptoms.
Caution  Do not use the essential oil internally
except under professional supervision.Castanea sativa (Fagaceae)
Sweet Chestnut
Description  Deciduous tree growing to a height
of 100 ft (30 m). Has smooth silver-grey bark, lance-shaped dark green leaves, male and female catkins, and spiny yellow-green seed cases containing 2–3 glossy brown nuts.
Caraway is
antispasmodic,
diuretic, and
expectorant. It is
a mild remedy,
suitable for children.Sweet chestnut nuts are a nutritious food and the leaves are
useful for treating coughs.
Habitat & Cultivation  Native to the
Mediterranean, Asia Minor, and the Caucasus,
sweet chestnut grows freely across Europe, including Britain. It is cultivated for its timber and for its nuts, which are collected in the autumn.
Parts Used  Leaves, bark.
Constituents  Sweet chestnut contains tannins,
plastoquinones, and mucilage.
History & Folklore  Tradition has it that the
sweet chestnut tree was carried from Turkey to Sardinia and from there it subsequently spread through Europe, arriving in Britain with the Romans. The nuts are a nutritious foodstuff that can be roasted, candied, or made into a flour.
The flowers are sometimes added to blends of aromatic tobaccos.
Medicinal Actions & Uses  An infusion of
sweet chestnut leaves is taken to treat whooping cough, bronchitis and bronchial congestion. The preparation tightens the mucous membranes and inhibits racking coughs. A decoction of leaves or bark is also valuable as a gargle for sore throats, and may be taken for diarrhea. The leaves are used in the treatment of rheumatic conditions, to ease lower back pain and also to relieve stiff joints or muscles.
Related Species  The Mohicans in North
America used an infusion obtained from American chestnut leaves (C. dentata) to treat whooping cough. In his Natural History of North Carolina (1737), John Brickell reports that the “leaves or bark of the tree boiled in wine are good against the bloody flux [excessive bleeding].”
US_180-201_Brassica_dictamnus.indd   184 26/02/16   12:47 pm185Centaurea Cyanusother medicinal plantsCatha edulis  (Celastraceae)
Khat,
Catha
Description  Tree growing to 49 ft (15 m). Has
reddish twigs, oval leathery leaves, and small yellow
or white flowers.
Habitat & Cultivation  Native to the Middle
East and the Horn of Africa, khat prefers grassland
and arid conditions. It is cultivated in Ethiopia,
Somalia, East Africa, and the Arabian peninsula.
Parts Used  Leaves, twigs.
Constituents  Khat contains alkaloids similar to
those in Ephedra  species—norpseudoephedrine
(up to 1%) and ephedrine, tannins, and a volatile
oil. Ephedrine-type alkaloids strongly stimulate
the central nervous system, are antiallergenic,
and suppress the appetite.
History & Folklore  Khat is taken in some
African and Middle Eastern countries as a stimulant,
tonic, and appetite suppressant. Infused, smoked,
or chewed, khat produces an effect somewhat
similar to that of coca leaves ( Erythroxylum coca,
p. 206). Whether khat is addictive is unclear, but
withdrawal can produce lethargy.
Medicinal Actions & Uses  Mainly used as a
social drug, khat is also chewed fresh or taken in an
infusion to treat ailments such as malaria. In Africa, it
is taken in old age, stimulating and improving mental
function. Khat is used in Germany to counter obesity.
 QCautions  Khat may cause headaches, raised
blood pressure, and general overstimulation if used
more than a few weeks at a time. Do not take
during pregnancy or while breastfeeding.
Caulophyllum thalictroides
(Berberidaceae)
Blue Cohosh
Description  Upright perennial growing to 3 ft
(1 m) with large, 3-lobed leaves, yellow to purple
flowers, and striking blue berries.
Habitat & Cultivation Blue Cohosh grows
wild in much of eastern North America from
Manitoba to Alabama, preferring woodland valleys
and damp, north-facing slopes. It is mainly wild-
harvested but is also cultivated commercially.
Parts Used  The root and rhizome are harvested
in the autumn.
Constituents  Blue cohosh contains alkaloids,
steroidal saponins, and resin.
History & Folklore  “Cohosh” is an Algonquin
name, and blue cohosh was a popular herb with
many Native American tribes. Though it was taken
by both sexes to treat genitourinary problems, it
was primarily considered a women’s herb.into the skin, it treats congestion, chest infections,
and cystitis. It is used to treat skin wounds and ulcers.
Caution  Do not take essential oil of cedar
internally except under professional supervision.
Celtis australis  (Ulmaceae)
European Nettle Tree
Description  Dome-shaped deciduous tree
growing to 80 ft (25 m). Has lance-shaped leaves,
green flowers, and small round purple-black fruits.
Habitat & Cultivation  Native to the
Mediterranean region and southwestern Asia,
European nettle tree is also planted as a border
tree in Italy and France.
Parts Used  Leaves, fruit.
Constituents  European nettle tree contains
tannins and mucilage.
Medicinal Actions & Uses  Due to their
astringent properties, both the leaves and the fruit
of European nettle tree may be taken as a decoction
to reduce heavy menstrual and intermenstrual
uterine bleeding. The fruit and leaves may be used
to astringe the mucous membranes of the gut in
peptic ulcers, diarrhea, and dysentery.
Centaurea cyanus ( Asteraceae )
Cornflower
Description  Annual or biennial plant growing
to 3 ft (90 cm). Has a multi-branched stem, a basal
rosette of leaves, and sky-blue flowers in summer.
Habitat & Cultivation Native to the Near
East, cornflower grows wild in all temperate regions,
often in cornfields. The flowers are gathered just
after they open.
Parts Used  Flowers, seeds, leaves.
Constituents  Cornflower contains flavonoids,
sesquiterpene lactones (including cnicin), acetylenes,
and coumarins. Cnicin is slightly antibiotic.
History & Folklore  Cornflower’s medicinal
properties were first mentioned in the 12th-century
writings of Hildegard of Bingen. Later, the herbalist
Pierandrea Mattioli (1501–1577) recommended it
on the basis of the Doctrine of Signatures, which
held that a plant’s appearance indicated the ailments
it would cure. Cornflower’s deep blue color
symbolized healthy eyes, and for this reason it
became a treatment for eye ailments. (In France,
the plant is called casse-lunette, or “break glasses.”)
Medicinal Actions & Uses  Cornflower is still
used in French herbal medicine as a remedy for the
eyes (the strained infusion is used as an eyewash,
and the petals applied as a poultice), but opinion
differs as to its efficacy. The petals are also taken as
a bitter tonic and stimulant, improving digestion Blue cohosh  is mainly wild-harvested but is also
cultivated commercially.
Medicinal Actions & Uses  Current
medicinal uses of blue cohosh are not that
different from the past—the root is still valued
as a women’s remedy. It is often prescribed as
a uterine tonic, bringing relief from uterine and
ovarian pain, while regulating to improve menstrual
blood flow. The herb also has anti-inflammatory


. Thus it is not used
only to lose weight. It can be and certainly is equally important as a part of the function of
maintaining or even restoring good health.
The sick or wounded animal finds a secluded spot where he can keep warm, where he is
protected from the weather, where he can have peace and quiet and be undisturbed. There he rests
and fasts. He may, for example, have lost a limb, but he lies there in his privacy and generally
recovers without drugs, without bandages or surgery.
19In the animal world fasting is a tremendously important factor of existence. Animals fast not
only when sick or wounded but also during hibernation or aestivation (sleeping throughout the
summer in tropical climates).
Some animals fast during the mating season and in many cases during the nursing period. Some
birds fast while their eggs are being hatched. Some animals fast immediately after birth. There are
forms of spiders who do not eat for six months after they are born. Some wild creatures fast when
taken into captivity, and a domestic pet, a dog, or a cat, may not eat for several days when it comes
into a new environment. Animals also survive forced fasts during periods of drought, snow, cold,
and live for long periods when no food is available.
In mankind fasting has been practised in various parts of the world over centuries for religious
reasons, for self-discipline, for political purposes and as a means of restoring health. Only in
recent centuries has the concept that we must eat to keep up our strength become a deeply
entrenched idea. Dr. Felix Oswald, a Dutch physician who came to America before the turn of the
century, declares: “The fast cure method is not limited to our dumb fellow creatures. It is a
common experience that pain, fever, gastric congestion and even mental afflictions take away the
appetite and only unwise nurses will try to thwart the purposes of Nature in this respect.”
Fasting is centuries old; we read of it in the Bible and in Homer. It was employed in the care of
the sick in ancient temples in Egypt, Greece and throughout the Mediterranean
 world. The use of
the fast in acute disease dates back to remote times.
It was prescribed by Arabian physicians during the long dark night of Europe’s Medieval Age.
In Italy, Neapolitan physicians as long ago as one hundred and fifty years, employed fasts that
sometimes lasted for forty days in the case of fever patients.
This writer has been engaged in conducting fasts since the summer of 1920. In this period of
approximately forty-five years, I have conducted thousands of fasts ranging from a few days
duration to ninety days, both for weight reduction and in connection with helping the body recover
from physical impairment.
One particular case of an elderly man is of special interest because the results were so
successful.
Mr. A.B. was seventy years of age and had been sick a large part of those years. For thirteen
years he had suffered with bronchial asthma and during this time he had been hospitalized five
times. For an even longer time he had suffered with sinus trouble. For six years he had been
completely deaf in his left ear, while he had suffered with an enlarged prostate gland for more than
six years and had been impotent for a few years. He wore glasses, was bald headed, and had the
usual “minor symptoms” that indicate the condition of his organism was not good, although it is
common to ignore these evidences of incipient disease.
Although he had been treated by the usual methods over the years, he had realized no genuine
benefits from this care. Like others who suffer as he did, he grew from bad to worse. It is generally
known that the regular care of asthmatics is purely palliative and that the patient commonly grows
progressively worse with the passage of time. It is equally well known that the regular modes of
care fail to do more than provide doubtful temporary relief for the sufferer with sinus disease. It
seems hardly necessary to add that nothing of real value is done for deafness and for enlargement
of the prostate gland. All of these conditions are commonly understood to be
incurable
.
Leaving his hospital bed in Chicago, the fifth time he was hospitalized for asthma, Mr. A.B.
went directly to the airport and boarded a plane going south and went to a place that was reputed
to be very successful in its care of asthma sufferers. Still wheezing, he was uncertain that he could
20make the trip, but had determined to try. His own statement was that he had suffered enough and
that he was convinced that the regular methods of care offered him no real promise of health. Like
many thousands of other asthmatics, he had given the regular plans of care every opportunity to
free him effectively of his suffering and they had failed him.
Arriving at the institution in the southwest, he was admitted and told that he would have to
discontinue at once and thereafter all drugs that he had been using for relief
. “But,” he asked,
“what shall I do if I have an attack of asthma?”
“You will grit your teeth and clench your fists and suffer through it,” was the reply. “You cannot
get well if you continue to use drugs.”
He was sent to bed and instructed to remain there and take nothing into his mouth but water until
he was told that he could resume eating. The treatment is going to be worse than the disease, he
thought. Could he go without food? He was weak from years of suffering and from a lengthy period
during which he was unable to secure enough oxygen. He was assured that he would be carefully
watched and that no harm would befall him.
With a certain amount of trepidation he entered upon what was to be a new and surprisingly
pleasant experience. Fasting is not always a pleasant experience, but it can be a very interesting
and even highly pleasurable experience. The freedom and ease that one experiences during a
period of abstinence from food often enables one to discover new and previously undreamed-of
depths of meaning to life.
About four o’clock in the morning of his first night of fasting, Mr. A.B. developed a severe
paroxysm of asthma. He was unable to breathe while lying in bed, so he sat up on the side of the
bed and rang for assistance. The doctor came and after observing and examining him, said: “You’ll
be all right in a brief time. It will take about twenty-four hours for you to become free of asthmatic
symptoms, and then you’ll be comfortable.”
When the doctor left, Mr. A.B. was struggling for air. “What kind of a place have I come to,”
Mr. A.B. asked the man in the next bed. “They won’t even do anything to relieve me of my attack.”
He continued to struggle for air for a few more minutes, then relief came and he fell asleep.
When the doctor saw him again in the morning, Mr. A.B. was feeling so well that he was ready
to forgive the seeming neglect of the latter part of the night. He was more than overjoyed when he
went on day after day breathing as easily as when he was a small boy, with not the slightest sign of
asthma. He had not another single paroxysm of asthma so long as he remained at the institution. His
sinuses were still draining and the fast was continued. After about six days without food, he was
able to void urine as freely as a boy. His prostate gland had shrunken to nearly normal size.
He continued to fast and watched a day by day disappearance of symptoms, until his sinuses
cleared up, his breathing was a pleasure and his chest was a source of real joy. On the twenty-fifth
day of the fast, he asked the doctor if he could not break the fast. He was informed that this would
be premature, that he was not fully recovered and that it would be wise to continue. “You are not
in jail,” said the doctor. “You cannot be made to fast against your will. But, if you want my best
advice you will continue for a while.”
He took the doctor’s advice and went ahead with the fast. What will always seem to him as a
miracle was the
 fact that on the thirty-sixth day of the fast, he regained his hearing in his deaf ear.
His hearing was so good that he could easily hear the low ticking of a small watch when held at
arm’s length from his ear. Equally important is the fact that the recovery of hearing was permanent.
The fast was continued through the forty-second day and then feeding was resumed.
But he had another surprise in store for him. He discovered, upon his return home, a few weeks
21after the fast was broken, that he was no longer impotent. As restoration of potency in men and
overcoming of frigidity in women are not uncommon results of the fast, this was no surprise to the
head of the institution.
This is no fanciful case, but an actual account of the recovery of a man who had suffered as I
have described and who underwent the fast, as I have here portrayed it, and who made the
recovery that has been pictured. It was not an unusual case, except in the variety of conditions that
he suffered with, unless we say that the recovery of hearing is not a rule when the deaf undergo a
fast. It is only an occasional result of fasting. This is so because deafness, like loss of vision, may
be due to a variety of abnormal conditions of the ear, and not all of them are remediable. Blindness


e Roll-ups*
A FOUR-WEEK EXAMPLE OF THE FITNESS LIFESTYLE • 207 DINNER:
Fresh Vegetable Juice Cocktail, if desired (see page 152)
Bollito Misto (Steamed Vegetable Platter),* or Steamed Artichoke,*
and Caesar Salad (see page 163)
Curried Corn Salad,* if desired
ROMAINE ROLL-UPS 15Min.
This is a satisfying finger-food salad whose origin is the burrito. Crisp,
slenderizing romaine lettuce leaves are used as wrappers. They are stuffed
with a mixture of avocado and other vegetables.
1 large avocado
1 large tomato, coarsely chopped
1 small cucumber or 2 pickling cukes, peeled and chopped
1 tablespoon red onion, chopped (optional)
1-2 cups mung bean or alfalfa sprouts, or both
1 teaspoon Gulden's Spicy Brown mustard (optional)
1 tablespoon fresh lemon juice
1 head romaine lettuce, washed and dried
Slice avocado in half lengthwise. Remove seed and set aside. Scoop pulp
from skin into medium-size bowl. Mash thoroughly with fork. Add
tomato and cucumber to avocado. Add onion, if desired, mustard, and
lemon juice. Stir in sprouts. Arrange lettuce leaves around sides of large
bowl in the form of a flower. Mound avocado mixture in center. To eat,
place large spoonful of avocado in center of a lettuce leaf and roll leaf
burrito-style. Serves 2.
NOTE: If you are not using the avocado mixture immediately, place it in
a container with the pit. This will keep it from turning brown.
BOLLITO MISTO (Steamed Vegetable Platter) 40 Min.
3-4 beets
4 new potatoes, unpeeled, or 4 turnips, peeled
4 medium carrots or parsnips
3 large stalks broccoli with florets
208'FIT FOR LIFE Vi medium cabbage
4 small zucchini
OR
Any vegetable assortment of your choice
Y* cup butter, melted, or Herbed Butter Sauce (see page 210)
Squeeze of fresh lemon juice (optional)
Scrub beets and potatoes or turnips, and peel carrots. Place in vegetable
steamer, covered, over boiling water for approximately 20 minutes or
until tender when pierced with tip of sharp knife. Remove from heat, and
peel beets, and potatoes, if desired. Set aside.
Cut thick stalks from broccoli, leaving approximately 3 inches of stem,
and floret. Cut cabbage into quarters. Place broccoli, cabbage, and whole
zucchini in vegetable steamer, covered, over boiling water for approx
imately 10 minutes or until tender. Remove from heat. Slice broccoli
and zucchini lengthwise. Cut beets, potatoes, and carrots into bite-size
cubes.
Arrange green vegetables in center of platter with beets, potatoes, and
carrots around them. Serve with melted butter seasoned with a squeeze of
lemon juice, or with Herbed Butter Sauce. Serves 3-4.
NOTE: A high-water-content steamed vegetable meal like this will speed
elimination of excess weight. Make it part of your repertoire.
STEAMED ARTICHOKES 50Min.
Artichokes are delicious and easy to make. Although not a heavy food,
they are particularly satisfying and filling when you are craving something
heavy. Make them the main part of a meal rather than the traditional
first course from now on. When selecting artichokes, choose those whose
petals have not opened far. The tighter and more compact the artichoke,
the fresher.
4 artichokes
1 bay leaf (optional)
1 clove garlic (optional)
Several stalks celery (optional)
Cut off or trim end of artichoke stem. If desired, snip thorny tip off each
leaf. Wash artichokes, taking care to shake out excess water so they will
not be soggy when steamed. Place in a vegetable steamer, covered, over
A FOUR-WEEK EXAMPLE OF THE FITNESS LIFE-STYLE • 209 boiling water to which you have added bay leaf, garlic, and celery stalks.
Steam for 35-45 minutes, depending on size. The artichokes are ready
when one of outer leaves can easily be removed. Discard bay leaf, celery,
and garlic. Serve with melted butter or Herbed Butter Sauce (see below).
Serves 2-4.
HERBED BUTTER SA UCE: 7 Min.
Vi cup butter
1 shallot, minced
1 teaspoon Dijon mustard
1 tablespoon fresh chervil or 1 teaspoon dried chervil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
Vi teaspoon sea salt (optional)
Melt butter. Add shallot, and saute briefly to soften. Pour butter-shallot
mixture into blender. Add mustard, herbs, and salt, if desired, and blend
until smooth. Serve hot, over vegetables.
CURRIED CORN SALAD 20 Min.
1 tablespoon safflower oil
Vi cup red onion, finely diced
Vi cup red pepper, finely diced
¥z cup green pepper, finely diced
Vi teaspoon curry powder
Vi teaspoon dried oregano
Vi teaspoon turmeric
4 cups cooked corn (If you are using fresh corn, which is preferable in
summer when it is abundant, steam corn first for 5 minutes, then
cut from cob.)
Vz cup pimento-stuffed green olives, sliced
Vl cup mayonnaise
V* teaspoon sea salt, seasoned salt, or salt-free seasoning
2 tablespoons fresh cilantro, chopped (optional)
Heat oil in large skillet. Add onion, and saute until soft. Add red pepper
and green pepper, and saute briefly until they just begin to wilt. Add
210 • FIT FOR LIFE curry powder, oregano, and turmeric, and saute" briefly. Add to corn in a
large bowl. Stir in olives. Add mayonnaise and sea salt, and mix well.
Garnish with cilantro. Serves 3.
DAY TWENTY-FOUR—WEDNESDAY
BREAKFAST:
Same as Day One.
LUNCH:
Fresh fruit or carrot juice (optional)
Energy Salad (see page 149) or New York Goodwich (see page 159)
DINNER:
Fresh Vegetable Juice Cocktail, if desired (see page 152)
Garlic Broiled Chicken (see page 198), or Yam Stew"
Celeriac Salad," or French Green Salad (see page 154)
Asparagus Italian Style,* or Broccoli in Lemon Butter Sauce*
YAM STEW 40 Mm.
1 large or 2 small yams, peeled and quartered
2 crookneck squash
2 large zucchini
1 large carrot, peeled and cut into '/2-inch slices
2 cups fresh or frozen lima beans or peas
2 tablespoons butter
Vi teaspoon sea salt, seasoned salt, or salt-free seasoning
Place yams, squash, and zucchini in vegetable steamer covered, over
boiling water for 5-7 minutes until tender. Remove squash when tender,
and allow yams to continue cooking until tender, approximately 20 min
utes more. In separate steamer, steam carrots and limas for approximately
15 minutes or until tender. If using frozen limas or peas, steam carrots
for 10 minutes, then add peas for another 5 minutes. If using fresh limas
A FOUR-WEEK EXAMPLE OF THE FITNESS LIFESTYLE • 211 or peas, steam them for 20 minutes. Steam carrots for 15 minutes sepa
rately. Place carrots and limas or peas in serving dish. Cut zucchini and
squash into '/2-inch slices, and add to serving dish. Cut yams into 1-inch
pieces, and add to serving dish. Add butter and seasoning. Toss well, and
serve. The variety of flavors and textures makes this dish absolutely de
lightful. Serves 2 as a main course.
CELERIAC SALAD 2SMin.
1 medium celeriac (celery root)
2 tablespoons fresh lemon juice
Vi cup mayonnaise
2 teaspoons Dijon mustard
Cut celeriac into very thin slices. Cut peel from slices, then julienne
each slice. Add lemon juice to 4 cups boiling water. Place celeriac in
boiling water and boil 3-5 minutes or until tender-crisp. Drain well.
Combine mayonnaise and mustard. Toss celeriac in the mixture. Serve
at room temperature or chilled. Serves 4.
ASPARAGUS ITALIAN STYLE 7 Min.
1 pound asparagus
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Break heaviest part of stalk from each asparagus spear. Wherever stalk
breaks naturally is division between tender and stringy parts of vegetable.
In a large saucepan, bring 2 quarts of water to a boil. Add asparagus and
boil, uncovered, for 3-4 minutes until just tender-crisp. Remove as
paragus from water. In serving dish, immediately toss in olive oil and
lemon juice. Serves 2-4.
212 • FIT FOR LIFE BROCCOLI IN LEMON BUTTER SAUCE lOMin.
3-4 stalks broccoli with florets


 paste and then reduce the heat. Allow the soup  to simmer at a
soft rolling boil until the lentils are soft. Add the spinach and allow to wilt. Divide into soup bowls
with the following garnish.
Garnish
¼ cup parsley, freshly chopped
2 cups tomatoes, chopped2 cloves garlic, fresh, minced (optional)

Combine the parsley, tomatoes, and optional garlic and place into individual bowls. Ladle the soup
over the mixture.
Hummus
¼ cup parsley, chopped
1 lar ge green onion, chopped, or 1 tablespoon leek, chopped
2 teaspoons minced garlic, or 1 teaspoon garlic powder
1 cup garbanzo beans soaked overnight and cooked until tender
2 tablespoons tahini
2 tablespoons lemon juice
2 teaspoons Braggs Liquid Amino Acid or tamari sauce
1 teaspoon cumin
¼ teaspoon cayenne
1 teaspoon dill, dried

Place parsley, green onion, and garlic in a food processor. Use “Pulse” to chop. Add the remaining
ingredients and process until smooth. T aste and adjust lemon juice and/or spices to taste. Hummus
should have a loose consistency but hold together when in a dollop.
Quinoa T abouli
1 cup quinoa
2 cups boiling water
1 teaspoon ghee or olive oil
½ cup leeks or onions, chopped
¼ cup vegetable stock
2 cups tomatoes, diced, or any combination of vegetables cut
into small cubes (zucchini, squash, carrots, sweet potato)
1 cup garbanzo beans, or white beans, cooked
½ cup Italian parsley, fresh, chopped
¼ cup mint, fresh, chopped
2 tablespoons Kalamata olives, chopped, pits removed
Dressing
¼ cup lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon dill, dried
½ teaspoon each salt and black pepper
2 cloves garlic, pressed, or 1 teaspoon garlic powder

Bring 2 cups of water to a boil. Add the quinoa and cover with a lid. Reduce the heat and allow to
simmer for 15 to 20 minutes, or until the l iquid is absorbed. Fluf f with a fork and place into mixing
bowl and set aside. H eat sauté pan with ghee or olive oil. Add leeks and sauté briefly. Add vegetable
stock as the mixture begins to dry out. Add 2 cups of vegetables and sauté until lightly browned.
Keep the tomatoes fresh. Y ou don’ t need to sauté them. Remove the vegetables from the heat and
cool of f. Combine beans, parsley, mint, an d olives in the bowl with the quinoa. T oss with hands to
combine well (use plastic bags over your hands). In a separate bowl, whisk togeth er the dressing
ingredients and pour over the quinoa mixture. This pilaf can be served hot with an entrée or used as a
stuf fing for vegetables such as artichokes, zucchini, squash. It also makes a great cold salad.
Creamy T ofu Cucumber and Mint Raita
6 ounces silken tofu, low-fat, firm or extra firm
¼ cup lemon juice
1 teaspoon Braggs Liquid Amino Acid or tamari sauce
1 teaspoon cumin
1 teaspoon dill, dried
2 cucumbers, seeded, peeled, and chopped
½ packed cup mint, freshly chopped
¼ packed cup cilantro, freshly chopped

In a blender or food processor place the tofu, lemon juice, and Braggs. Blend until smooth. Add
the cumin and dill. Remove from the blender and place mixture into a bowl. Add the chopped
cucumber a nd fresh herbs. If the mixture is  too thick, add some apple juice or water to bring it up to a
creamy consistency. Y ou can also use yogurt in place of the tofu.
Ratatouille Stew
1 tablespoon olive oil or ghee
2 lar ge leeks, chopped
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 tablespoon Braggs Liquid Amino Acid
2 teaspoons Italian spices
1 lar ge eggplant, diced
2 lar ge zucchinis, cubed
3 lar ge bell peppers, green and red, cubed
2 cups tomatoes, diced
1½ cups vegetable stock
½ cup basil, sliced thinly

In a lar ge soup pot, h eat the olive oil and then add the leeks, pepper, garlic, Braggs, and Italian
spices. Add the eggplant, zucchini, and bell peppers and sauté for 4 to 5 minutes. A dd the tomatoes
and continue to simmer. Add the vegetable stock when the mixture begins to dry out. The stew
should simmer for 20 to 30 minutes at a low heat. Add the fresh basil just before serving.
Maple Filo W alnut T riangles
1 teaspoon ghee
2 tablespoons maple syrup
2 cups walnuts, chopped coarsely
¼ cup coconut flakes
1 teaspoon cinnamon
12 sheets whole wheat pastry filo
¼ cup ghee or vegetable spray
1 teaspoon nutmeg

Heat the ghee and maple syrup in a sauté p an. Add the walnuts and sauté until well coated. Stir in
the coconut flakes and cinnamon. Continue to combine until well coated.
Cut a whole filo past ry sheet into ¼-inch strips. V ery lightly spread the ghee on the sheets with a
pastry brush. (Y ou can also use some vegetable spray instead of ghee. Lightly spray the sheets with
oil.) S tack four strips on top of each other. Place some of the chopped walnut mixture into the corner
of the filo pastry. Fold into a triangle starting at the corner and keep folding unti l the triangle iscomplete. Place on a sprayed sheet pan and  lightly brush some ghee on top and sprinkle with nutmeg.
Bake at 350 degrees for 10 to 15 minutes, or until golden brown.A p p e n d i x
For information on ongoing Gr ow Y ounger, Live Longer programs, log on
to www.chopra.com.
Primordial Sound Meditation T eachers
T o l ocate a certified Primordial Sound Meditation (PSM) teacher near
you, log on to www.chopra.com, and go to: Find an Instructor in Y our Area.
Recommended Relaxing and Inspiring Music
Becvar, B., and B. Becvar. The Magic of He aling Music. San Rafael, Calif.:
Shining Star Productions, 1997.
Oldman, C. Floating on Evening. New Haven, Vt.: Coyote Old man Music,
1998.
Coxon, R. H. The Silent Path. Quebec, Canada: R.H.C. Productions, 1995.
Evenson, D. Ocean Dr eams. T ucson, Ariz.: Soundings of the Planet, 1989.
Raye, M. Liquid Silk. Penrose, Colo.: Native Heart Music, 1999.
Chopra, D. A Gift of Love. New Y ork, N.Y.: T ommy Boy Music, 1998.
Sources of ProductsThe nutritional supplements described in this book are readily available
from a wide ran ge of sources, including health food stores and pharmacies.
The Chopra Center Essentials  line of nutrients has been designed to
conform with the recommendations outlined in Gr ow Y ounger, Live  Longer.
V isit www.chopra.com  to access high-quality nutritional complements,
herbs, and teas, including The C hopra Center Essentials, featuring amalaki
jam (Chavanprash) available as Biochavan.
Our daily Gr ow Y ounger, Live Longer nutritional
complement recommendations are:

A high-potency multivitamin (Chopra Center Daily Nutrients)

Calcium/magnesium/vitamin D tablets (Chopra Center Essentials—
Bone Health Formula)

Menopause Formula or Men’ s Support Formula

One teaspoon of Biochavan or Biochavan wafer

W e are pleased  to announce T he Grow Y ounger, Live Longer Fitness
Program, a collaboration between The Chopra Center for W ell Being and 24Hour Fitness W orldwide. This program, exclusively available through 24
Hour Fitness, is specifically designed to maximize the age-reversing
benefits of a balanced exercise program.
24 H our Fitness, the world’ s l ar gest fitness chain, has more than 430
centers in eleven countries. Their professional fitness staf f is trained to
create personali zed fitness programs for people regardless of age, fitness
level, or ability. T o learn mor e about The Grow Y ounger, L ive Longer
Fitness P rogram at a 24 Hour Fitness Center in your area and re ceive a free
guest pass to a facility near you, log on to: www.24HourFitness.com.R e f e r e n c e s
Chapter 1
Escaping the Prison of Conditioning

Langer, Ellen. Mindfulness. Reading, Mass.: Perseus Books, 1989.
Leaf, Alexander. Y outh in Old Age. New Y ork: McGraw-Hill, 1975.
Chapter 2
Changing Y our Perceptions

Grey, Alex. Sacr ed Mirr ors: The V isionary Art of Alex Gr ey. Rochester, Vt.: Inner T raditions
International, 1990.
Murchie, Guy. The Seven Mysteries of Life. Boston: Houghton Mif flin, 1978