 evidence of a
comprehensive cleansing. But it’s worth empha-
sizing that you should drink an additional
amount of water o nly after the bulk of the
cleansing solution comes out — after you defe-
cate no fewer than 4 -5 times.
Additional fluid intake can be combined with
intake of bran (3 -4 spoons). Bran contains a lot
of so -called indigestible fibers in its structure.
These fibers, which have a low absorption capac-
ity, will gently complete the processes of cleans-
ing the walls of the digestive tract, stimulate stool
evacuation (usually after intestinal sorbent
cleansing there’s a delay of stool for 1 -2 days).
Besides, as a result of the bacterial flora breaking
up micro -cellulose contained in bran, fatty acids
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frare formed, which are required for nourishing
and restoring the surface layer of the colon.
 After you finish the procedure, it is recom-
mended to have a refreshing shower or bath.
After the end of the digestive tract cleansing
(for our purposes, it will be the time of the last
cleansing waters discharge), you need to refrain
from eating for 2 -3 hours. It’s advisable to start
your food regimen with rice porridge (optionally
with a small amount of butter) or other  gruels
(buckwheat, millet). You should abstain from
meat, spicy, sour foods, as well as fatty foods for
the next 24 hours.
If you follow all the listed instructions and di-
rections precisely, you shouldn’t have any side
effects or complications. But if you carry out the
intestinal sorbent cleansing procedure
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frerroneously, you’ll create a certain risk of a mas-
sive influx of sodium chloride and water into the
blood. This, in turn, will lead to an increase in
the amount of ci rculating blood, a minor in-
crease in arterial pressure, an additional burden
on the myocardium and an increase of the kid-
neys’ excretory function.
It has to be mentioned that such side effects
pose no threat to the functioning of the men-
tioned organs and systems and disappear with-
out exterior assistance within a very short
amount of time. In the worst -case scenario, you
can take some diuretics (i.e., furosemide). Also,
there’s no need to attach great importance to pe-
riodic spastic pains in the course of the  advance-
ment of the fluid along the gastrointestinal tract,
they appear unexpectedly and disappear quickly.
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frIn those cases, we recommend you to gently
stroke your stomach clockwise, or apply some-
thing warm to your stomach.

Contraindications
When discussi ng the contraindications, we
have to note that the spectrum of diseases that
allow to cleanse the intestines is virtually unlim-
ited. However, certain difficulties may arise, for
instance, when the digestive tract patency is dis-
rupted, and also in the early  postoperative pe-
riod, when there is a risk of developing func-
tional intestinal insufficiency. In our opinion,
the use of this method in case of acute diseases
or an acute exacerbation of a chronic disease is
inexpedient. In such cases, it’s recommended  to
confine yourself to a course of sorbent intake.
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frThere’s a possibility (although a small one) of a
massive uncontrolled influx of water and salt
from the intestines into the blood, which makes
us include in the list of contraindications (or, ra-
ther, a need  to consult a specialist) for using this
method diseases and conditions such as stage 3 -
4 hypertensive disease, renal hypertension, stage
3-4 heart failure, cerebrovascular disease, stage 3
chronic renal failure, cholecystitis.
After conducting intestinal sorbent cleansing, a
person, despite their sense of well -being and
good mood, might feel tired for a period of time
(1-2 days), as if after prolonged physical activity.
This proves that after the cleansing, important
and energy -intensive reconstructive and  restor-
ative processes begin in the organism, in the
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frdigestive tract, as well as in the other organs and
systems.
 What can cause such energy demands?
 First of all, the processes of restoring parietal
intestinal structures, which are ‘washed away’
during the sorbent cleansing; second, activation
of the mechanisms of endotoxin discharge into
the blood and subsequent temporary increase in
the activity of the natural detoxification systems
of the organism; third, adaptive reconstruction
of the systems and organs under the stress of in-
testinal sorbent cleansing.

9.4. Liver cleansing
Everybody says that you need to cleanse your
liver… ‘Why do I need to cleanse my liver, if it
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frdoesn’t hurt? You’re telling me that I’m going to
feel better after the “Liver cleansing” program,
but I’m feeling great now, without any cleans-
ing,’ you’ll answer.
Let’s take a different approach to this problem.
Nobody questions the fact that the oil filter in
your car (beloved Lada, Ford, Mazda, or Por-
sche) has to be changed. In general, it might be
good to clean the engine and the injector system.
Why? What for? Well, because, if you don’t do
it, the engine or the injector, or both, will fail at
some point. And to get it all repaired, you’ll have
to pay LOTS of money. If we were t o draw an
analogy, then the liver is our filter. And as you
can’t replace it, you have to clean it. And, of
course, it’s perfectly clear, that if you don’t do
this, your individual system will give up and it’ll
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frbe extremely hard to fix it. It’s well -known that
the function carried out by the liver are among
the most important in the organism. Toxins are
stored everywhere in the body, especially in the
fat tissues. They are particularly numerous in the
liver, which is our organism’s filtration plant.
Accordi ng to medical statistics, 4 -5 kg of chem-
icals enter the human body only from food and
drinks (including alcohol) every year. All this
goes into the liver and stays there.
People who disregard liver cleansing, end up
on a hospital bed sooner or later. The l iver,
which is full of toxins, is unable to discharge
them, which is akin to having a bomb filled with
several kilograms of poison inside your body.
Who needs liver cleansings? This question
can’t be answered unambiguously. I believe that
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.freverybody needs c leansings, but the specific
cleansing system and their time should be se-
lected individually.
What’s required for a cleansing, in order for
you to get the maximum result with minimum
effort?
First of all, your emotional state. Neutral or
positive mood, rel axed state, calmness — all of
these are required for success. If a person ap-
proaches cleansing as if it’s slave labor, then they
feel a certain degree of tension: physiologically,
the body is in a state of defense, which means
contraction: smooth muscles ( vascular, duct, in-
testinal walls) spasm, which results in hindered
discharge of toxins.
Secondly, it’s your attitude to get a positive re-
sult (a lack of a result is also a result). Humans
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frare curious creatures, and curiosity can become
a guarantee of a ple asant cleansing. When en-
gaging in a cleansing, a person becomes an ex-
plorer. When a person is curious to know the re-
sult, they have no fear, but have an interest:
what’s


 for the day.
So how do people lose weight on low-carbohydrate diets? In brief, research shows  that these people invariably consume
fewer total calories. Dr. Michael Greger’s superbly comprehensi ve and condemning eBook, Atkins Facts, sums it up well:
In 2001, the medical journal Obesity Research published “Popular D iets: A Scientific Review.” Claiming to have reviewed
every study ever done on low carb diets, they concluded, “In all cases, indiv iduals on high-fat, low carbohydrate diets lose weight because they consume fewer calories.” (Obesity Research 9(2001):1S.)
 I urge anyone who is considering destroying their health with any low -carbohydrate diet to read this riveting 47-page
document in its entirety. 29  The following information is excerpted with Dr. Greger’s permiss ion from that publication.

The Deadly Low-Carb Craze
When one is eating enough carbohydrates, fat can be completely br oken down as well. But when one’s body runs out of carb fuel
to burn, its only choice is to burn fat inefficiently using a pathway th at produces toxic byproducts like acetone and other so-called
“ketones.”
The kidney uses minerals such as potassium and calcium to help rid on e’s body of toxins like ketones. People on the Atkins
Diet are urinating these minerals away. And critically low lev els in the blood of these electrolytes can lead to fatal cardiac
arrhythmias—lethal heart rhythms.

The current director of nutrition at Harvard advises that all physic ians should produce a handout warning about all of the
adverse effects of the Atkins Diet. The symptoms of ketosis [a metabol ic state where the body “switches” from primarily using
glucose for energy to primarily using fat for energy] include gener al tiredness, abrupt or gradually increasing weakness, dizziness,
headaches, confusion, abdominal pain, irritability, nausea and vomiting, s leep problems, and bad breath.
After running through the adverse effects associated with ketosis, the American institute for Cancer Research wrote, “Those
are the short-term effects. The long-term effects are even more di re.”

Dr. Greger’s full document details literally dozens of additional disea ses and problems brought on by this deadly diet,
including:

Malnutrition (compromised vitamin and mineral intake).
Cancer, stroke, gout, osteoporosis, and diabetes.
Potential kidney, bone, liver, and cholesterol abnormalities.
Cardiac disease, arrhythmias, contractile function impairment.
Impairment of physical activity.
A rise in blood pressure with age.
Rapid falling blood pressure upon standing (orthostatic hypotension).
Sudden death.

Dr. James W. Anderson, professor of medicine and clinical nutrition at th e University of Kentucky School of Medicine, said of
the Atkins plan, “This is absolutely the worst diet you could imagin e for long-term obesity, heart disease, and some forms of cancer.
If you wanted to ruin your health, you couldn’t find one worse than Atkins’.”
Having bought into the health-destroying mythology of low-carbohydrate  plans, some dieters avoid all  forms of carbohydrate,
including grains, starchy vegetables, and fruit, attempting to deriv e their fuel instead from dangerously high proportions of fat and
protein. Although we were designed with survival/backup mechanisms  that allow us to transform noncarbohydrate foods into sugar
in case of starvation or other extreme conditions, this capability was i ntended to be invoked only on rare occasion.
We pay a huge price in terms of health and optimum functioning wheneve r we force our bodies to resort to fat (or worse, to
protein) to fuel our cells, as these conversions are chemically inef ficient compared with using carbohydrate for fuel. The body can
only do so by expending substantial amounts of vital energy and producing toxi c waste products along the way.
Proper body weight is an effortless, natural outcome of optimum health, but opt imum health is unlikely to result from a diet
designed solely for weight loss. The followers of low-carbohydrate diets ma y achieve their weight-loss goals, but they imperil their
long-term health in doing so. The admonition to consume tremendous amounts  of animal fat and protein is creating millions of cases
of deadly disease that will become ever more apparent in the years to come.

Starch-Based Diets: The Other Camp
The vast majority of diet/nutrition experts whose patients and clien ts consistently experience reversal of degenerative disease,
however—including renowned medical doctors like Dean Ornish, John McDou gall, Michael Klaper, Caldwell Esselstyn, Neal
Barnard, Joel Fuhrman, Matthew Lederman and his wife Alona Pulde, and M ichael Greger, as well as professionals at the world-
renowned Pritikin Longevity center—recommend that we base our diet s instead around starchy complex carbohydrates. These
experts emphasize the importance of consuming starches (beans, legu mes, tubers, roots, starchy vegetables, whole grains, and
whole-grain products). This advice could be seen as a step in the right direction, because, as I dis cussed in the introduction to this book, whole foods
are always more nutritious than fractional foods. Yet due to the nutri ent losses incurred during the cooking process, no cooked food
can be viewed as a true whole food. In fact, the cooking process itself actual ly removes the water from food (with the exception of
certain dehydrated foods that are actually rehydrated as they are cooked i n water). No food whose water has been removed can
realistically be viewed as a whole food.
Agreeing that we are designed to run on simple sugars from carbohydrate, these highly respected professionals perceive that
there is no other substantial whole-food source than complex carbohydrate s. Coming from a cooked food perspective, although
they often acknowledge the nutritional superiority of raw fruits and v egetables, they do not consider basing the human diet on the
sugars in fruit to be a feasible option, primarily for three reasons.

First, when most people talk about eating fruits and vegetables, they ten d to think of the vegetables being predominant. Yet
nutritionists are very familiar with the studies that have conc luded that a diet predominated by vegetables simply cannot supply
sufficient caloric density to support human health. On a diet of just ve getables, I agree, it is highly unlikely that any human
beings could maintain their health. They would lose weight at a steady  rate that would eventually become unsustainable, and
they would suffer unyielding health decline.
Second, in all likelihood, they simply don’t conceive of consuming fruit in  sufficient quantity to meet our caloric needs, even
though doing so is quite pleasant and not difficult. They dismiss this possi bility wholesale, as it is entirely outside of their
framework of reference. After all, who knows anyone who lives primarily  (but not  entirely) on fruit? I must admit that in
today’s world, it is a rare individual who lives this way. Y et almost eve ry person I have ever met who eats great quantities of
fruit has written a book extolling its virtues. There must be a reason t hese fruit eaters are so excited about the excellent health
benefits that result from such a foodstyle.
Finally, their misguided notions about the glycemic index and their un necessary worries about elevated triglyceride levels
literally prevent them from considering fruit as a primary source of  calories. And so, in spite of the fact that fruit is universally
promoted as the ultimate health food, and in spite of their own conclusions th at carbohydrates must predominate the diet in
order for health to be possible, the majority of the world’s health pr ofessionals fail to see the obvious: A fruit-based diet is the
finest possibility we have for developing optimum health.

No one can deny that the low-fat vegetarian diets recommended by Pritiki n, McDougall, and their colleagues produce
phenomenal results in terms of health, vitality, and body weight. When t hey substitute cooked starches for meat in their diets,
program adherents show a marked reduction in cardiovascular disease and a n initial improvement in overall health and well-being.
Yet starch-and-grain-based diet proponents still broadly miss the mark w here optimum nutrition and health are concerned.
These complex carbohydrate foods lack in areas such as vitamin C, soluble f iber, and several hundred thousand phytonutrients. The
experience of eating them can’t compare to the ease, simplicity, c leanliness, and natural satiation of eating sweet fruit.

Grains: Pritikin’s Downfall
In 1988, a gentleman named Ross Horne wrote a book entitled Improving on Pritikin—Y ou Can Do Better.30  His story is
fascinating. In the 1970s, Horne was the “best disciple and staunchest supporter ” of Nathan Pritikin and his renowned
grain-based diet. But after experiencing himself and observing in others some serious delete rious effects of the Pritikin plan
(including arthritis and cancer), Horne wrote this book. In more than 150 pages, Horne details the health peri ls that
accompany a grain-based diet and precisely where Pritikin’ s logic fails.  With utmost respect for the superb results of
Pritikin’ s low-fat plan in reversing heart disease, Horne points out the f ollowing:
Although Pritikin’


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


. Everyone would be a drug addict. All ad-mit that we cannot live without foods, but we can live without drugs.
There is a time for food. There is a time for drugs. There is never a time when the abuse of either is excusable. God will not hold him guiltless who abuses the privileges, or con-
sents to be abused by the intemperance of the use of foods or drugs.
No one is down on the use of foods. No one is down on the intelligent use of drugs.  CONCLUSION: Most people are down on that which they are not
up on. Jesus, the Messiah, and the Apostle Paul said these words: "Judge not, that ye be not judged. For with what judgment ye judge,
ye shall be judged: and with what measure ye mete, it shall be meas-ured to you again" (Matt. 7: 1-2; Romans 2).
The medical doctors who call others in the healing arts, or those
teaching the RBTI health message, "quacks" should look at their face in a mirror to see if they look like a duck. One thing is sure, if the Bi-ble is true, those who judge others are either a hypocrite or a quacker. 56 Remember, there is no such thing as a seriously dead hypocrite. The
dead cannot judge, neither can a dead duck "quack."
I have been practicing health and teaching the health message as it
is written in the Bible. This health message begins in the first chapter
of Genesis: "I have given you every herb bearing seed, which is upon the face of all the earth, and every tr ee, in which is the fruit of a tree
yielding seed to you it shall be for meat" (l :29). "I will even set my
face against the soul that eateth blood... For the life of the flesh is in the blood" (Lev. 17:10-11). In other words, we should take the blood out of the meat. God gave man the right to eat any animal immediately after the flood, but in the eleventh chapter of Leviticus God gave Mo-ses the instruction concerning the clean and the unclean animals.
In Leviticus 17 we are given rules for the sanitation of the clean
and unclean meats.
The unclean meats will not necessarily keep you out of heaven,
but you will probably die and get where you are going to spend eterni-ty a lot quicker.
When I was a young physicist I wondered why God said that a
hog was unclean. I reasoned that in that day when Moses wrote that the hog was a scavenger and was around leper colonies, and things of that nature, so was unclean. Today we take a vegetarian and keep him on floor 10 in hospitals, yet we keep the unclean animal and feed him on grain; we wash the fins and he is a "clean" animal. But God says he is unclean. I spent seven years trying to prove that the hog was clean. Do you know what I learned? Absolutely nothing.
I found that the meat of a hog was the lowest of all the meats, not
enough to make any such a drastic conclusion, but it is unclean. Noth-ing could I find that I could say he was very unclean as far as chemis-try was concerned. But one day a man about my age (back in the '30's), came into the laboratory and said he had been to the doctor that day and was told that he had cancer and had less than a year to live, and that the cancer was inoperable. He said, "Mr. Reams, medicine has failed and you just have to help me."
This was after I had discovered frequency and had been given the
perfect equation. What I did to this man in order to prove both of the 57 discoveries was to give him a gram scale to weigh his foods and told
him to take it home and weigh the food in the gram weight. "Eat all
you want, whatever you want. Write it down and come to see me eve-ry day at 2 p.m. And I mean exactly 2 p.m."
I kept this up for three months, and the man was getting worse.
Then I took the three-month data that I had collected and noticed that every day that he had eaten ham, bacon, sausage, pork chops, spare ribs, shrimp, lobster, tuna, mackerel, oysters, or foods of this nature, that the energy rating decreased faster than it did the other days. I took him off all these unclean foods, plus iced tea and chocolate, and put him on a diet. He immediately began to recover. He is still living. I talked to him in July, 1977.
From this I learned, after studying another two or three years, that
the unclean meats digest on an average in about three hours, which re-leases too much heat energy in the body and causes one to grow old too fast. Then I began to advocate that one not eat the unclean foods whatsoever.
I have seen while doing work for medical doctors in hospitals, pa-
tients who looked 70 and 80 years old and were in their late thirties or early forties. We would take them off of pork and unclean meats, and they would get well in a hurry. Also, in six months they looked even
younger than their years. It was amazing just to see that God knew what He was talking about 4,000 years age when He made these rules.
After my own children were born I began testing them. Not that I
wanted to harm them or try things on them, but to know how to make it better for them to really keep them healthy. I wasn't experimenting with them with anything that could endanger them. It was strictly with
foods and minerals. When I discovered the energy level of babies, I did so with my own children.
I also discovered that babies' gastric juices are so diluted, so weak
they cannot digest the foods that adults eat. By mathematical calcula-tions I worked out the foods that a baby could digest from the very earliest time that it could take f ood until its gastric juices became
strong enough to digest the foods of an adult. Consequently, my chil-dren did not get any nut, or nut meats, or nut butters (coconut being 58 the exception) until they were eight years old. (Or, unless the nuts are
steamed soft in a pressure cooker, or boiled until soft. If more parents
would do this they would have healthier children.)
I also discovered children could not digest meats until they were
12 years old, therefore ours didn't get any meat until they were that age. We raised six children with no cavities in their teeth, and no days missed from school because of illnesses.
Many times people visiting our home would say: "How can you
eat meat before your children without giving it to them?"
The children never questioned it because they were told that meat
was for big people and vegetables and fruits, soya meats and soya products were for children. The children would have the soya turkey, soya chicken, linketts-all made from soybean. They had the Numeat and the Nutmeat from many soya products to get their proper balance in diet. Nearly every morning was a fruit breakfast, except once or twice a week they had an egg for breakfast, either with millet cooked soft, or grits that was cooked soft, or oatmeal. Every morning of the week they had a different breakfast. Even in a month they had a dif-ferent breakfast every day. They had a great, great variety of foods. They were happy children. They were never fussy. When they became a little cross I would run a test on them and find out why-if it was due to a mineral or vitamin deficiency. We would correct that before we punished a child-which was seldom. It was very rare that our children became cross, or hard to live with.
Besides meats and nuts the children should not eat shell fish, oys-
ters, clams, lobster, or any soups with meat or meat broth in them. Children cannot digest chocolate, iced tea or coffee. Our children nev-er tasted coke, or carbonated drinks. We always had fresh fruit drink. There is a time and a place under me dical dietary conditions that there
would be a place for carbonated drinks, but it would be very, very ra-re.
When we visited homes where th ey had meat on the table our
children would just say, "No, thank you. I don't care for any meat." They just ate the vegetables. 59 When children came to our home we had a table for the children
and a table for the adults. On the children's table they might have a
soybean roast, soybean burgers, or steakettes-all made from soybeans. Our children did not know that they were not eating meats. They were not so concerned with what they ate, it was whether it tasted good or not.
We taught our children very early in life, by the time they could
chew anything, to eat leafy salads. We also made green drink with a
juicer. We ground our own grains and wheat and made two loaves of fresh bread each week. That is all the bread we had for a family of eight. We used perhaps six pounds of potatoes a year, because pota-
toes are one of the poorest of all foods, lowest in mineral, lowest in everything. If it were not for the gravy, or the butter, or sour cream,


problems  in your thinking. Yes, you can
heal some of the conditions you have
already  acquired (given yourself), as well
as prevent major new problems from
devel oping.  And you can do this all by
changing your thinking.
Also—and I hate to suggest this because it
sounds so mundane coming, as it were,
from God, but —for God’s sake, take better
care of yourself.
You take rotten care of your body, paying it
little atten tion at all until you suspect
something’s going wrong with it. You do
virtually nothing in the way of preventive
maintenance. You take better care of your car than you do of your body —and that’s
not saying much.
Not only do you fail to prevent breakdowns
with regular check -ups, once -a-year
physicals, and use of the therapies and
medicines you’ve been given (why do you
go to the doctor, get her help, then not use
the remedies she suggests? Can you
answer Me that one?) —you also mistreat
your body terribly bet ween these visits
about which you do nothing!
You do not exercise it, so it grows flabby
and, worse yet, weak from non - use.
You do not nourish it properly, thereby
weakening it further.
Then you fill it with toxins and poisons and
the most absurd substanc es posing as
food. And still, it runs for you, this marvelous engine; still, it chugs along,
bravely  pushing on in the face of this
onslaught.
It’s horrible. The conditions under which
you ask your body to survive are horrible.
But you will do little or no thing about them.
You will read this, nod your head in  regretful
agreement, and go right back to the
mistreatment. And do you know why?
I’m afraid to ask.
Because you have no will to live.
That seems a harsh indictment.
It’s not meant to be harsh, nor is i t meant
as an indictment. “Harsh” is a relative  term;
a judgment you have laid on the words.
“Indictment” connotes guilt, and “guilt”
connotes wrongdoing. There is no wrong doing involved here, hence no guilt and no
indictment.
I have made a simple stateme nt of truth.
Like all statements of truth, it has the
quality of waking you up. Some people
don’t like to be awakened. Most do not.
Most  would rather sleep.
The world is in the condition that it’s in
because the world is full of sleepwalkers.
With regard t o my statement, what about it
seems untrue? You have no will to live.  At
least you have had none until now.
If you tell me you’ve had an “instant
conversion,” I will reassess my prediction of
what you will now do. I acknowledge that
my prediction is based on past experience.
...it was also meant to wake you up.
Sometimes, when a person is really deeply  asleep, you have to shake him a little.
I have seen in the past that you have had
little will to live. Now you may deny that,  but
in this case your actions speak louder than
your words. If you ever lit a cigarette  in your
life—much less smoked a pack a day for 20
years as you have —you have  very little will
to live. You don’t care what you do to your
body.
But I stopped smoking over 10 years ago!
Only after 20 years of grueling physical
punishment.
And if you’ve ever taken alcohol into your
body, you have very little will to live.
I drink very moderately.
The body was not meant to intake alcohol.
It impairs the mind.  But Jesus took alcohol! He went to t he
wedding and turned water into wine!
So who said Jesus was perfect?
Oh, for God’s sake.
Say, are you becoming annoyed with Me?
Well, far be it from me to become annoyed
with God. I mean, that would be a bit
presumptuous, wouldn’t it? But I do think
we ca n carry all this a bit too far. My father
taught me, “all things in moderation.” I think
I’ve stuck to that where alcohol is
concerned.
The body can more easily recover from
only moderate abuse. The saying is
therefore useful. Nevertheless, I’ll stick to
my original statement: the body was not
meant to intake alcohol.  But even some medicines contain alcohol!
I have no control over what you call
medicine. I’ll stay with my statement.
You really are rigid, aren’t You?
Look, truth is truth. Now if someone said,
“A little alcohol won’t hurt you,” and placed
that statement in the context of life as you
now live it, I would have to agree with  them.
That does not change the truth of what I’ve
said. It simply allows you to ignore  it.
Yet consider this. Currently, yo u humans
wear your bodies out, typically, within 50 to
80 years. Some last longer, but not many.
Some stop functioning sooner, but not the
majority. Can we agree on that?
Yes, okay.  Alright, so we have a good starting point for
discussion. Now, when I said  I could  agree
with the statement, “A little alcohol won’t
hurt you,” I qualified that by adding “in  the
context of life as you now live it.” You see,
you people seem satisfied with life as  you
now live it. But life, it may surprise you to
learn, was meant  to be lived a whole
different way. And your body was designed
to last a great deal longer.
It was?
Yes.
How much longer?
Infinitely longer.
What does that mean?
It means, My son, your body was designed
to last forever.  Forever?
Yes. Read that: “for ever more.”
You mean we were —are—never supposed
to die?
You never do die. Life is eternal. You are
immortal. You never do die. You simply
change form. You didn’t even have to do
that. You decided to do that, I didn’t. I  made
you bodies that would last forever. Do you
really think the best God could do,  the best
I could come up with, was a body that could
make it 60, 70, maybe 80  years before
falling apart? Is that, do you imagine, the
limit of My ability?
I never thought of putting it that way,
exactly...
I designed your magnificent body to last
forever! And the earliest of you did live in  the body virtually pain -free, and without
fear of what you now call death.
In your religious mythology, you symbolize
your cellular memory of these first -version
human s by calling them Adam and Eve.
Actually, of course, there were more  than
two.
At the outset, the idea was for you
wonderful souls to have a chance to know
your Selves as Who You Really Are
through experiences gained in the physical
body, in  the relative w orld—as I have
explained repeatedly here.
This was done through the slowing down of
the unfathomable speed of all vibration
(thought form) to produce matter —
including that matter you call the physical
body.  Life evolved through a series of steps in the
blink of an eye that you now call billions  of
years. And in this holy instant came you,
out of the sea, the water of life, onto the
land and into the form you now hold.
Then the evolutionists are right!
I find it amusing —a source of continual
amusement, actua lly—that you humans
have such a need to break everything down
into right and wrong. It never occurs to  you
that you’ve made those labels up to help
you define the material —and your Self.
It never occurs to you (except to the finest
minds among you) that a thing could be
both right and wrong; that only in the
relative world are things one or the other. In
the world of the absolute, of time -no time,
all things are everything.  There is no male and female, there is no
before and after, there is no fast and slow,
here and there, up and down, left and
right—and no right and wrong.
Your astronauts and cosmonauts have
gained a sense of this. They imagined
themselves to be rocketing upward to get
to outer space, only to find when they got
there that they were looking up at the Earth.
Or were they? Maybe they were looking
down at the Earth! But then, where was the
sun? Up? Down? No! Over there, to the
left. So now, suddenly, a thing was neither
up nor down —it was sideways...and all
definitions thus disappeared.
So it is in My world —our world —our real
realm. All definitions disappear, rendering it
difficult to even talk about this realm in
definitive terms. Religion is


.
61
Despite the initial setback in 1975, interest in DMSO as an anticancer agent
resumed less than a decade later when it was reported that DMSO was seen to exert antiviral activity in a number of studies where it appeared to block viral replication
62
(see also Chapter 5).92 Dimethyl Sulfoxide (DMSO) in Trauma and Disease
These tissue culture findings, whether positive or negative, point out the difficulty
of bridging the gap between relatively simple in vitro culture preparations and com -
plex in vivo models that display a myriad of uncontrollable variables and permutated
responses to chronic drug administration.
Viewed from another angle, the basis for cytodifferentiation and growth arrest of
erythroleukemia cells by DMSO developed by Friend has been used as a roadway
map to develop other polar molecules similar in structure to DMSO for anticancer activity of solid tumors and blood cancers.
63
The use of DMSO as a differentiation-inducing agent in conjunction with conven -
tional chemotherapeutic agents or radiation therapy for the treatment of solid tumors needs to be clinically tested because such an approach could become a second- or third-line therapy in patients with advanced cancer.
Another possible way DMSO could be used as a cell differentiation–inducing
agent is by turning nonviral cancer tumors into nonaggressive growths. This concept has begun to receive attention for its simplicity and variety of cell differentiation–inducing agents presently available.
CANCER STEM CELLS AND DIFFERENTIATION
Cancer stem cells are cancer cells found within tumors or blood cancers that possess characteristics associated with normal stem cells, specifically, the ability to gener -
ate all cell types found in a particular cancer sample. Cancer stem cells have been implicated in the formation of many cancers since they can self-propagate with more cancer cells and they can also differentiate into a variety of cell types. Studies have shown that populations of cancer stem cells have been isolated from solid tumors from such organs as brain, prostate, colorectum, pancreas, and lung.
64–68
Differentiation therapy is an attractive alternative to chemotherapy and radia -
tion, which can indiscriminately kill any cell whether cancerous or not. It is well known that chemotherapy often comes with side effects such as fatigue, hair loss, and extreme nausea. Currently, a new more serious side effect of long-term chemo -
therapy has been found that can alter brain function for years after posttreatment. Chemotherapy-induced cognitive impairment, or chemobrain, has been well estab -
lished in the literature.
69 Chemobrain is a common term used by cancer survivors
to describe thinking and memory problems that can occur after cancer treatment. Chemobrain has also been called chemo fog or chemotherapy-related cognitive impairment.
In any case, cancer stem cells are resistant to chemotherapy and radiation
 therapy.70 The way differentiation therapy works is not by killing cells but by turning
cancer stem cells into some other cell types that are not cancerous.71
Exposure of DMSO to cancer stem cells could disrupt the cycle of self-renewal
in cancer stem cells and promote these cells to become a new noncancerous cell type, such as skin cells (Figure 4.2). The reason why this therapeutic approach is
feasible has to do with some key actions by DMSO on cell cycle activity. Previous
studies have demonstrated that DMSO can modulate the activator protein-1 (AP-1) activity and lead to cell cycle arrest at the G1 phase.
72 AP-1 is a nuclear transcrip -
tion complex that regulates genetic expression from a variety of stimuli, including 93 DMSO in Genetics
cytokines, growth factors, and stress.73 AP-1 is composed of Jun–Jun and Jun–Fos
protein dimers that are involved in various biological mechanisms, including normal
cell growth, differentiation, and tumor development.74
Moreover, an important cell culture finding was recently reported showing DMSO
as the key stimulator of the tumor suppressor protein called human liver DnaJ-like protein (HLJ1).
75 Tumor suppression was observed when DMSO was able to activate
AP-1 through JunB and JunD proteins in highly invasive human lung adenocarci -
noma cell line.75 HLJ1 is a novel tumor suppressor protein recently discovered that
inhibits cancer cell cycle progression, proliferation, invasion, and tumorigenesis and is significantly correlated with relapse and survival and with prognosis in non-small-cell lung carcinoma patients.
76
As a response to DMSO’s tumor-suppressing action, mRNA and protein expres -
sions of HLJ1 were observed to increase in the adenocarcinoma cell lines. Targeted induction of HLJ1 represents a promising approach for cancer therapy. These col -
lective findings imply that DMSO could be a major primary treatment or ligand for the development of anticancer drugs that induce HLJ1
 expression where activation
of cell migration and cell proliferation pathways can be arrested in cancer cells.75,77
This is an idea that has not yet been experimentally tried and obviously requires
more basic and clinical exploration. But the reward of finding a nontoxic, active, and cost-effective anticancer agent such as DMSO or its use as an adjuvant to chemo -
therapy or radiation therapy may be an attractive lead to identify a novel therapeutic approach in the search for more effective treatments of invasive cancers.
The importance of cancer research and search for effective treatments cannot be
overstated. Although many new treatments discovered in the last few decades have lowered the incidence of cancer deaths, cancer is still the second most common cause of death in the United States, killing about 600,000 people/year, exceeded only by heart disease. Cancer is estimated by the World Health Organization (WHO) to account for 7.6 million deaths worldwide.
Since the collective evidence presented in this chapter indicates that DMSO can
cause cancer cells to become benign or to arrest their growth, it is important that DMSO research into this important field be stimulated with government or private funding.
There are still a number of challenges that need to be addressed in order to trans-
late the research and understanding of cancer stem cells to clinical applications using differentiation-induced therapy as reported for DMSO. These challenges should focus on signaling pathways (which are also shared by normal stem cells), regulation of differentiation, genomics, and proteomics.
75,77
REFERENCES
 1.  Ashw ood-Smith MJ. Radioprotective and cryoprotective properties of DMSO. In
Dimethyl Sulfoxide. Jacob SW, Rosenblum E, Wood DC (eds.). Marcel Dekker, Inc.,
New York, 1971; pp. 147–187.
 2.  Raaphorst GP, Azzam EI. Fixation of radiation-induced potentially lethal damage by
anisotonic treatment and its modification by DMSO or BrdUrd in V79 cells. Radiat
Environ Biophys. 1985;24(3):175–184.
 3.  Caldecott KW. Single-strand break repair and genetic disease. Nat Rev Genet. August
2008;9(8):619–631.94 Dimethyl Sulfoxide (DMSO) in Trauma and Disease
 4.  Lindse y-Boltz LA, Sancar A. RNA polymerase: The most specific damage rec -
ognition protein in cellular responses to DNA damage? Proc Natl Acad Sci USA.
2007;104:13213–13214.
 5.  F ortini P, Ferretti C, Dogliotti E. The response to DNA damage during differentiation:
Pathways and consequences. Mutat Res. 2013;Mar–Apr:743–744.
 6.  Blackw ood JK, Rzechorzek NJ, Bray SM, Maman JD, Pellegrini L, Robinson NP. End-
resection at DNA double-strand breaks in the three domains of life. Biochem Soc Trans.
February 1, 2013;41(1):314–320.
 7.  Kinashi Y, Takahashi S, Kashino G, Okayasu R, Masunaga S, Suzuki M, Ono K. DNA
double-strand break induction in Ku80-deficient CHO cells following boron neutron
capture reaction. Radiat Oncol. September 5, 2011;6:106.
 8.  Rich T, Allen RL, Wyllie AH. Defying death after DNA damage. Nature. October 12,
2000;407(6805):777–783.
 9.  Goodsell DS. The molecular perspective: Double-stranded DNA breaks. Oncologist.
May 2005;10(5):361–362.
 10.  Lieber MR. The mechanism of double-strand DNA break repair by the nonhomologous
DNA end-joining pathway. Annu Rev Biochem. 2010;79:181–211.
 11.  Friedber g EC, Walker GC, Siede W, Wood RD, Schultz RA, Ellenberger T. DNA Repair
and Mutagenesis. ASM Press, Washington, DC, 2006; p. 1118.
 12.  T anabe S. PCB problems in the future: Foresight from current knowledge. Environ
Pollut. 1988;50:5–28.
 13.  National Toxicology Program (NTP). Report on Carcinogens, Substance Profiles,
11th edn. Polychlorinated Biphenyls (PCBs), U.S. Department


1010 Crenshaw Boulevard
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 true that
every dogma crumbles sooner or later, because reali ty will eventually disclose its
falseness; however, unless the basic delusion of it  is seen for what it is, it will be
replaced by others.

What is this basic delusion? Identification with th ought.

***
Spiritual awakening is awakening from the dream of thought.

***

The realm of consciousness is much vaster than thou ght can grasp. When you no
longer believe everything you think, you step out o f thought and see clearly that the
thinker is not who you are.

***

The mind exists in a state of “not enough” and so i s always greedy for more. When
you are identified with mind, you get bored and res tless very easily. Boredom
means the mind is hungry for more stimulus, more fo od for thought, and its hunger
is not being satisﬁed.

When you feel bored, you can satisfy the mind’s hun ger by picking up a magazine,
making a phone call, switching on the TV, surfing t he web, going shopping, or —
and this is not uncommon — transferring the mental sense of lack and its need for
more to the body and satisfy it briefly by ingestin g more food.

Or you can stay bored and restless and observe what  it feels like to be bored and
restless. As you bring awareness to the feeling, th ere is suddenly some space and
stillness around it, as it were. A little at first,  but as the sense of inner space grows,
the feeling of boredom will begin to diminish in in tensity and significance. So even
boredom can teach you who you are and who you are n ot.

You discover that a “bored person” is not who you a re. Boredom is simply a
conditioned energy movement within you. Neither are  you an angry, sad, or fearful
person. Boredom, anger, sadness, or fear are not “y ours,” not personal. They are
conditions of the human mind. They come and go.

Nothing that comes and goes is you.

“I am bored.” Who knows this?

“I am angry, sad, afraid.” Who knows this?

You are the knowing, not the condition that is know n.

***
Prejudice of any kind implies that you are identifi ed with the thinking mind. It
means you don’t see the other human being anymore, but only your own concept of
that human being. To reduce the aliveness of anothe r human being to a concept is
already a form of violence.

***

Thinking that is not rooted in awareness becomes se lf-serving and dysfunctional.
Cleverness devoid of wisdom is extremely dangerous and destructive. That is the
current state of most of humanity. The amplificatio n of thought as science and
technology, although intrinsically neither good nor  bad, has also become
destructive because so often the thinking out of wh ich it comes has no roots in
awareness.

The next step in human evolution is to transcend th ought. This is now our urgent
task. It doesn’t mean not to think anymore, but sim ply not to be completely
identified with thought, possessed by thought.

***

Feel the energy of your inner body. Immediately men tal noise slows down or
ceases. Feel it in your hands, your feet, your abdo men, your chest. Feel the life that
you are, the life that animates the body.

The body then becomes a doorway, so to speak, into a deeper sense of aliveness
underneath the fluctuating emotions and underneath your thinking.

***

There is an aliveness in you that you can feel with  your entire Being, not just in the
head. Every cell is alive in that presence in which  you don’t need to think. Yet, in
that state, if thought is required for some practic al purpose, it is there. The mind
can still operate, and it operates beautifully when  the greater intelligence that you
are uses it and expresses itself through it.

***

You may have overlooked that brief periods in which  you are “conscious without
thought” are already occurring naturally and sponta neously in your life. You may
be engaged in some manual activity, or walking acro ss the room, or waiting at the airline counter, and be so completely present that the usual mental static of thought
subsides and is replaced by an aware presence. Or y ou may find yourself looking at
the sky or listening to someone without any inner m ental commentary. Your
perceptions become crystal clear, unclouded by thou ght.

To the mind, all this is not significant, because i t has “more important” things to
think about. It is also not memorable, and that’s w hy you may have overlooked that
it is already happening.

The truth is that it is the most significant thing that can  happen to you. It is the
beginning of a shift from thinking to aware presenc e.

***

Become at ease with the state of “not knowing.” Thi s takes you beyond mind
because the mind is always trying to conclude and i nterpret. It is afraid of not
knowing. So, when you can be at ease with not knowi ng, you have already gone
beyond the mind. A deeper knowing that is non-conce ptual then arises out of that
state.

***

Artistic creation, sports, dance, teaching, counsel ing — mastery in any field of
endeavor implies that the thinking mind is either n o longer involved at all or at least
is taking second place. A power and intelligence gr eater than you and yet one with
you in essence takes over. There is no decision-mak ing process anymore;
spontaneous right action happens, and “you” are not  doing it. Mastery of life is the
opposite of control. You become aligned with the gr eater consciousness. It  acts,
speaks, does the works.

***

A moment of danger can bring about a temporary cess ation of the stream of
thinking and thus give you a taste of what it means  to be present, alert, aware.

***

The Truth is far more all-encompassing than the min d could ever comprehend. No
thought can encapsulate the Truth. At best, it can point to it. For example, it can
say: “All things are intrinsically one.” That is a pointer, not an explanation.
Understanding these words means feeling deep within  you the truth to which they point.

Chapter 3
The Egoic Self

The mind is incessantly looking not only for food f or thought; it is looking for food
for its identity, its sense of self. This is how th e ego comes into existence and
continuously re-creates itself.

***

When you think or speak about yourself, when you sa y, “I,” what you usually refer
to is “me and my story.” This is the “I” of your li kes and dislikes, fears and desires,
the “I” that is never satisfied for long. It is a m ind-made sense of who you are,
conditioned by the past and seeking to find its ful fillment in the future.

Can you see that this “I” is fleeting, a temporary formation, like a wave pattern on
the surface of the water?

Who is it that sees this? Who is it that is aware o f the fleetingness of your physical
and psychological form? I am. This is the deeper “I ” that has nothing to do with
past and future.

***

What will be left of all the fearing and wanting as sociated with your problematic
life situation that every day takes up most of your  attention? A dash–one or two
inches long, between the date of birth and date of death on your gravestone.

To the egoic self, this is a depressing thought. To  you, it is liberating.

***

When each thought absorbs your attention completely, it means you identify with
the voice in your head. Thought then becomes invest ed with a sense of self. This is
the ego, the mind-made “me.” That mentally construc ted self feels incomplete and
precarious. That’s why fearing and wanting are its predominant emotions and
motivating forces.
 When you recognize that there is a voice in your he ad that pretends to be you and
never stops speaking, you are awakening out of your  unconscious identification
with the stream of thinking. When you notice that v oice, you realize that who you
are is not the voice–the thinker–but the one who is  aware of it.

Knowing yourself as the awareness behind the voice is freedom.

***

The egoic self is always engaged in seeking. It is seeking more of this or that to add
to itself, to make itself feel more complete. This explains the ego’s compulsive
preoccupation with future.

Whenever you become aware of yourself “living for t he next moment,” you have
already stepped out of that egoic mind pattern, and  the possibility of choosing to
give your full attention to this moment arises simu ltaneously.

By giving your full attention to this moment, an in telligence far greater than the
egoic mind enters your life.

***

When you live through the ego, you always reduce th e present moment to a means
to an end. You live for the future, and when you ac hieve your goals, they don’t
satisf


 able to prevent or undo drunkenness. The
leaf was traditionally used in England to treat corns
and warts—it was soaked in vinegar and bound
on as a poultice, or placed inside a sock, overlying
the corn.
Medicinal Actions & Uses Ivy is chiefly
used for congestion of the ear, nose, and
throat, as well as for bronchitis. It acts as  an expectorant, stimulating the coughing up
and clearance of phlegm. It has a beneficial effect
on mucous membranes and is generally combined
with tonic herbs, especially thyme ( Thymus vulgaris,
p. 143). Ivy extracts are common ingredients in
cosmetic formulations for cellulite.
Caution Fresh leaves can irritate the skin.
Herniaria glabra
(Caryophyllaceae)
Rupturewort
Description Prostrate annual or perennial
with bright green oval leaves and clusters of
green flowers.
Habitat & Cultivation Rupturewort is found
throughout Europe and western Asia. It thrives in
barren areas, in lime and sandy soils. It is gathered
when in flower.
Parts Used Aerial parts.
Constituents Rupturewort contains coumarins
(including 3% herniarin and scopoletin), flavonoids,
phenolic acids, and saponins.
History & Folklore Rupturewort was first
documented in European herbals of the 16th
century. Its genus name, Herniaria, refers to its
reputed ability to heal hernias.
Medicinal Actions & Uses Rupturewort is
of value chiefly as a diuretic herb. The fresh plant
treats urinary problems such as cystitis, irritable
bladder, and kidney stones. It is also astringent, and
has been applied as a poultice to speed the healing
of ulcers. The whole plant appears to have an
antispasmodic effect on the bladder.
Ivy was thought, in the classical world, to undo drunkenness.Haronga madagascariensis
(Guttiferae)
Haronga
Description Small evergreen tree growing
to 26 ft (8 m). Has black-dotted leaves with
a dark green upper surface and red-brown
hairs underneath, and clusters of creamy-
white flowers.
Habitat & Cultivation Haronga is native
to Madagascar and East Africa, and grows in
tropical areas. The leaves and bark are collected
throughout the year.
Parts Used Leaves, bark.
Constituents Haronga bark contains phenolic
pigments, triterpenes, anthraquinones, and tannins.
The leaves contain phenolic pigments, the diterpene
hypericin, flavonoids, and tannins. Hypericin, which
is also found in St. John’s wort ( Hypericum
perforatum, p. 106), has antiviral properties.
History & Folklore Haronga resin has
traditionally been used in Africa to secure
arrowheads onto shafts.Hibiscus sabdariffa (Malvaceae)
Hibiscus,
Jamaica
Description Shrub growing to 61⁄2 ft (2 m)
in height.
Habitat & Cultivation Native to North
Africa and Southeast Asia, hibiscus grows in tropical
regions around the world. It is primarily cultivated
across Africa and in Thailand, China, and Mexico.
Parts Used Calyx (the outer base of the flower),
flowers, leaves.
Constituents The calyx and flowers contain
flavonoids, including anthocyanins.
History & Folklore “Hibiscus” means “plant
that is consecrated to the ibis,” a bird held sacred in
ancient Egypt.
Medicinal Actions & Uses Hibiscus makes
a refreshing, pleasant-tasting tea that is cooling
and mildly sedative, soothing hot and feverish
US_202-223_Digitalis_lutea_Iris_versicolor.indd   219 26/02/16   12:47 pm
220
other medicinal plantsHieracium pilosella
conditions. The calyces are gently tonic and will
ease colds, coughs, and chest problems. They also aid digestion and gently stimulate appetite. Both the calyces and flowers act to reduce cholesterol levels. All parts of hibiscus are demulcent, mildly soothing sore or inflamed mucous membranes within the digestive and respiratory tracts.
Research Various clinical studies have shown
that hibiscus helps to lower high blood pressure.
Hieracium pilosella syn. pilosella
officinarum (Asteraceae)
Mouse-ear
Hawkweed
Description Perennial herb growing to a height
of 8 in (20 cm) from a rosette of basal leaves. Stems
bear single bright yellow flower heads.
Habitat & Cultivation Mouse-ear hawkweed
is common throughout much of Europe and temperate regions of Asia and North America. Found growing in dry pastures and on sandy soil,  it is collected when in flower in summer.
Parts Used Aerial parts.
Constituents Mouse-ear hawkweed contains
a coumarin (umbelliferone), flavonoids, and caffeic acid. It is thought to be mildly antifungal.
History & Folklore In his Irish Herbal (1735),
K’Eogh summarizes mouse-ear hawkweed’s medicinal benefits: “good against the spitting of blood, all kinds of flow, coughs, ulcers of the lungs, mouth and eyes, and shingles.”
Medicinal Actions & Uses Mouse-ear
hawkweed relaxes the muscles of the bronchial tubes, stimulates the cough reflex, and reduces  the production of mucus. This combination of actions makes the herb effective in respiratory problems, including asthma and wheeziness, whooping cough, bronchitis, and other chronic  and congested coughs. The herb is used to  control heavy menstrual bleeding, and to ease  the coughing up of blood. It may be applied as  a poultice to heal wounds.Parts Used The peeled stem.
Constituents Hoodia contains a steroidal
glycoside, which is thought to act as an appetite suppressant.
History & Folklore The San people of the
Kalahari traditionally used this plant to suppress sensations of thirst and hunger, when on journeys through the desert. Such use was first recorded  in 1937.
Medicinal Actions & Uses Hoodia
provides a cautionary tale for herbal medicines  and supplements in the 21st century. There is  little evidence that taking it leads to weight loss other than the plant’s traditional use as an appetite suppressant, while its safety profile is unknown. Despite this, after media coverage by the BBC  in 2003, sales of hoodia supplements rocketed, with prices in the LA Times reaching $40 per  ounce (30 g) in 2006. At such a price, it is not  hard to see why hoodia’s survival in the wild is severely threatened. It would seem sensible to  opt instead for herbs that are endorsed for their  use for weight loss by scientific studies and  where there is no risk of the herb disappearing from the wild, such as Gymnema (Gymnema sylvestre, p. 218).
 QCautions Seek professional advice before
taking hoodia products, especially if taking prescribed blood-thinning medication for conditions such as diabetes or high blood pressure.
Hordeum vulgare (Poaceae)
Barley
Description Annual grass growing to about
3 ft (1 m). Has an erect hollow stem, lance-
shaped leaves, and ears bearing twin rows
of seeds and long bristles.
Habitat & Cultivation Barley is
cultivated in temperate regions
worldwide. It is harvested when the
seeds are mature.
Parts Used Seeds.
Constituents Barley contains
polysaccharides, proteins,
sugars, fats, and vitamins B and
E. The young seedlings also
contain the amines tyramine
and gramine.Sea buckthorn is distinguished by its thorny stems
and narrow silvery leaves. The berries help improve  the body’s resistance to infection.
Parts Used Berries.
Constituents The fruit contains flavonoids,
flavones, carotenoids, vitamins A, C (present in
very high quantities), and E, and high levels of minerals including sulphur, selenium, zinc, and copper. The seeds contain appreciable levels of alpha-linolenic acid.
History & Folklore The sour-tasting berries
have traditionally been eaten with milk and cheese by Siberians and T artars, who also used them to make a pleasant-tasting jelly.
Medicinal Actions & Uses Sea buckthorn
berries are very high in vitamin C. They have principally been used to help improve resistance to infection. The berries are mildly astringent, and a decoction of them has been used as a wash to treat skin irritation and eruptions, and to promote healing.
Research Research into sea buckthorn fruit,
seed, and seed oil indicates that they have definite therapeutic value. The fruit especially supports heart and circulatory health and is useful in treating conditions such as capillary fragility, arteriosclerosis, and a weak heart. The seed oil nourishes the skin, promotes tissue healing, and will often prove useful in treating eczema.
Hoodia gordonii (Apocynaceae)
Hoodia
Description Unusual-looking succulent growing


 joints.
“I am going to advertise you all over Canada,” she said to the
Hygienist
 who conducted her fast
and after-care. She kept her word, but the important thing in this connection is that, after the
92passage of over three years, she is still free of arthritis. She has had no recurrence of pain and
inflammation. Her enthusiasm for fasting in particular and
Hygiene
 in general knows no bounds.
These two cases may be taken as typical of hundreds of similar cases the writer has seen
recover during the past more than forty years. Not all of these recoveries have continued on for
years without recurrence; some of the individuals were foolish enough to return to their former
disease-producing mode of living, but they have been able to remedy the recurrences by returning
to good physical behavior, so that they have remained well.
Keeping well requires that we give a reasonable amount of intelligent attention to the manner in
which we live. It takes no more time and effort to eat sensibly than it does to eat imprudently and
indiscriminately. One must breathe—it requires no more time to breathe pure air than it does to
breathe impure air. Indeed, in all the ways of living, not more time, often less time is required to
live rightly than wrongly.
Why shall we go through life taking an antacid after each meal, when it is possible to eat in such
a way that we can at all times be comfortable after meals? Why shall we take aspirin for recurrent
headaches, when we can live in a manner to avoid headaches? Why take a daily laxative, when it
is easily possible to have normal bowel movements? The intelligent reader will have no difficulty
in answering these questions.
Discomfort has meaning to the observing and reasoning individual. The intelligent man should
see in all discomforts and pains hints of warnings that he should slow down and eliminate some of
his indulgences. He should heed their warnings. Nature is a remarkable teacher and if we accept
her instructions and observe her warning signs, health and long life will be ours.
Because of its very painful nature and its tendency to completely incapacitate the sufferer,
rheumatic arthritis is one of the most serious and most dreaded disease of man. Developing, as it
does in the joints, it soon, unless its causes are removed, makes an invalid or a semi-invalid of the
patient. The pain is so severe and so persistent that it rapidly destroys all peace of mind and
prevents rest and sleep. Although probably developing most frequently in cold, damp areas,
arthritis is found in all localities.
Several varieties of arthritis are known, but listing then is of no practical importance. Were we
laboriously to draw a picture of each of the several varities in the forms of the disease, we would
be but filling up space and wearying the reader. All of these several variations are traceable to the
same underlying cause, and are remediable by eliminating this cause.
Pain and swelling of the tissues surrounding the joints are prominent features of the early stages
of arthritis. As soon as inflammation develops, efforts are made to immobilize the joint. The
muscles and ligaments become tensed and contracted, the on-guard condition thus developed
seemingly increasing the pain.
Involving as it does the joints, especially the surrounding tissues, arthritis presents a more
complicated problem than the more simple, transient pains and aches that may be called
rheumatism, such as lumbago, or so-called muscular rheumatism. Developing, as it frequently
does, in the cartilage that pads the ends of the bones of the joints, the arthritis may lead to
destruction of the cartilage and produce deformity.
If the cause is not removed, the denuded ends of the bones will ultimately unite (ankylose) so
that the joint becomes fixed and immovable. When this bony union takes place the pain ceases, but
the joint is forever lost.
Rheumatic arthritis is not built in a day. The vigorous and strong may practice enervating habits
for years before it evolves. Or such individuals may, after its first appearance, hold it in check for
93years before it becomes a serious crippling influence. We should know that arthritis represents an
end-point in a pathological process that has been years in its development.
Before the development of the joint inflammation, there are aches and pains, with periods of not
feeling well, periods of not being able to sleep, of poor appetite, of indigestion, and of other
evidences that all is not well within. So long as we continue to close our eyes to the existence of
the many “minor” symptoms and refuse to recognize them as forerunners of the more complex
stages of disease, just so long will we refuse to make
those changes in our way of life that are
essential to the prevention of arthritis.
How often do people who are bothered with vague musuclar pains, a little stiffening of the
joints, a “touch of neuritis,” an “attack” of lumbago or of sciatica, mistake the significance of these
warning signs. They palliate these symptoms with drugs, massage, manipulations, hot baths, and
persist in the way of life that builds trouble.
Suppressing symptoms does nothing to remove their causes and fails to check the further
development of a chronic state and the possible development of invalidism.
Fundamentally and primarily the cause of arthritis is toxemia. This is the summing up of a
multitude of abuses of the body in eating, drinking, emoting, in sexual activity, and in other forms
of activity. Eating too much from childhood lays the foundation for the toxemia. No one knows just
how many subtle toxins are involved in the cause of arthritis. It may be said that hundreds or even
thousands may be involved in its production.
Years will elapse before it becomes possible to isolate all the compounds amino acids alone
are capable of forming with one another and with other by-products of proteins and carbohydrates.
It is safe to assume that no single poison is alone and independently responsible for the evolution
of any complex pathology.
How can we hope, in our present state of ignorance, to isolate and analyze one particular toxic
substance that is the cause of cancer or of Bright’s disease or of insanity? Can it be asserted with
any degree of assurance that the toxins responsible for any one or all of the so-called degenerative
diseases differ in any essential? The character of the disease resulting from the toxic saturation is
determined by individual factors rather than by the character of the toxin.
I describe the cause of arthritis as a perversion of nutrition in a toxemic subject. There seems to
be no doubt that the primary irritation leading to the abnormal changes in the joints is due to the
presence in the blood and lymph of an unstable toxic material accumulating for months and years in
one who is enervated. These sufferers are always heavy eaters, but are especially prone to overeat
on sweets and starches—bread, potatoes, cakes, pies and candy.
Their joints are likely to be stiff and they find it difficult to get around in the morning when they
first arise. Stiffness wears off after a little use of the limbs, but the knee joints, ankle joints, elbow
joints, and other joints of the body are likely to complain bitterly when used. There may be no pain
and there are rarely any constitutional symptoms, so that the patient is likely to think that the
stiffness is entirely local.
Wrong food combinations, excesses of starches and sugars, condiments, coffee, tea, liquors, and
tobacco are potent factors in laying the groundwork for the evolution of arthritis. Added to these
factors may be any form of
enervating emotional unrest, sensual indulgence, and physical
overactivity. With all of this said, arthritis seems to develop only in those of the so-called gouty or
arthritic or rheumatic diathesis—or predisposition. Diathesis is only a word and will remain more
or less meaningless unless we understand the factors behind the predisposition.
Rheumatic arthritis, as distinguished from traumatic and tubercular arthritis, represents an
94impaired state of nutrition in addition to the common toxemia. The calcium deposits and stone
formation that are part of the disease indicate that the nutritional perversion is similar to, if not
identical with, that which is back of the formation of gall stones, kidney stones, hardening of the
arteries, deposits of lime on the valves of the heart, deposits in the feet in gout, and the formation
of stones in other parts of the body.
When enervation and toxemia have lowered resistance, anything that puts an added strain upon
the body may precipitate an arthritic crisis in one who is predisposed to the development of
arthritis. Acute illness, “infection,” a “focus on infection,” indigestion, an unusual meal, cold,
getting wet, anxiety and overindulgence of the emotions, may precipitate a crisis.
So-called infections from abscessed teeth or abscesses elsewhere in the body should be
recognized for what they are—
secondary sources of trouble.
 Super-added to toxemia and
gastrointestinal putrefaction, they complicate the condition of the patient. They are never primary
causes.
Yet, it sometimes happens that a patient is able to resist the other sources of troubles but not
these plus the secondary "infection,” so that, when the source of secondary "infection” is removed,
the symptoms temporarily clear up. This is heralded as a great victory for
science.
 Recurrence too
frequently viti


 forher many beneficences.
THE POETRY OF EATING.
By Russell H. Chittenden.
" With the mind in a state of pleasurable
anticipation, with freedom from care and worry,which are so liable to act as deterrents to freesecretion, and with the food in a form which,appeals to the eye as well as to the olfactories,its thorough mastication calls forth andprolongs vigorous salivary secretion, with whichthe food becomes intimately intermingled.Salivary digestion is thus at once incited, andthe starch very quickly commences to undergothe characteristic change into soluble products.As mouthful follows mouthful, deglutitionalternates with mastication, and the mixturepasses into the stomach, where salivarydigestion can continue for a limited time only,until the secretion of gastric juice eventuallyestablishes in the stomach-contents a distinctacid reaction, when salivary digestion ceases
through destruction of the starch-convertingenzyme. Need we comment, in view of thenatural brevity of this process, upon thedesirability for purely physiological reasons ofprolonging within reasonable limits the intervalof time the food and saliva are commingled inthe mouth cavity? It seems obvious, in view ofthe relatively large bulk of starch-containingfoods consumed daily, that habits of thoroughmastication should be fostered, with thepurpose of increasing greatly the digestion ofstarch in the very gateway of the alimentarytract. It is true that in the small intestinesthere comes later another opportunity for thedigestion of starch ; but it is unphysiological, asit is undesirable, for various reasons, not totake full advantage of the first opportunitywhich Nature gives for the preparation of thisimportant foodstuff for further utilisation.Further, thorough mastication, by a finecomminution of the food particles, is a materialaid in the digestion which is to take place in thestomach and intestines. Under normalconditions, therefore, and with properobservance of physiological good sense, a large
portion of the ingested starchy foods can bemade ready for speedy absorption andconsequent utilisation through the agency ofsalivary digestion.
" Nowhere in the body do we find a more
forcible illustration of economical method inphysiological processes than in the mechanics ofgastric secretion. Years ago it was thought thatthe flow of gastric juice was due mainly tomechanical stimulation of the gastric glands bycontact of the food material with the lining
membrane of the stomach. This, however, is not
the case, as Pavlov has clearly shown, and it isnow understood that the flow of gastric juice isstarted by impulses which have their origin inthe mouth and nostrils ; the sensations ofeating, the smell, sight and taste of food servingas physical stimuli, which call forth a secretionfrom the stomach glands, just as the samestimuli may induce an outpouring of saliva.These sensations, as Pavlov has ascertained,affect secretory centres in the brain, andimpulses are thus started which traveldownward to the stomach through the vagusnerves, and as a result gastric juice begins to
flow. This process, however, is supplemented byother forms of secretion, likewise reflex, whichare incited by substances, ready formed in thefood, and by substances—products of digestion—which are manufactured from the food in thestomach. Soups, meat juice, and the extractivesof meat, likewise dextrin and kindred products,when present in the stomach, are especiallyactive in provoking secretion. When the latterfoods have been in the stomach for a time,however, and the proteid material hasundergone partial digestion, then absorption ofthe products so formed calls forth energeticsecretion of gastric juice. It is ihus seen thatthere are three ways—all reflex—by whichgastric juice is caused to flow into the stomachas a prelude to gastric digestion. Further, it hasbeen shown by Pavlov that there is arelationship between the volume and characterof the gastric juice secreted and the amount andcomposition of the food ingested, thussuggesting a certain adjustment in the directionof physiological economy well worthy of note. Adiet of bread, for example, leads to the secretionof a smaller volume of gastric juice than a
corresponding weight of meat produces, but thejuice secreted under the influence of bread isricher in pepsin and acid, i.e., it has a greater
digestive action than the juice produced bymeat. The suggestion is that gastric juiceassumes different degrees of concentration, withdifferent proportions of acid and pepsin, to meetthe varying requirements of a changingdietary."CHAPTER VIII
THE THREE  INCHES  OF  PERSONAL
RESPONSIBILITY
The Effect of Prejudice—Professor Fisher's Experiment.
WHILE Professor Cannon was groping about
in Nature's alimentary preserves incomparative darkness, I concentrated myattention upon the first three inches of thecanal which comprise the field of our personalresponsibility, and which has been neglected bymost of the students of the subject.
While the area considered was right out in
front, and open to visual inspection all the time,the opportunity to study its most importantfeatures having to do with nutrition was notcontinuous. Mr. Edison may rivet his attentionon an electrical problem and stick to it for forty-eight hours on a stretch, but Taste is onlyoccasionally on exhibition for observation andcannot be pressed into long service at any onetime. For test of normal Taste only the timerequired for the most economic nutrition is
available. A real body-need with keen appetiteis the first healthy excuse for calling on Taste toperform. Normal appetite, too, being satisfiedwith appetising foods, is of brief duration. Onemay linger over a meal as long as desired,enjoying the intimate memory of the gustatorygratification in leisurely process, but in case of afirst-class labouring man's hunger and theexigency of a railway station dinner in themidst of a desert, industrious application offaithful Fletcherizing for fifteen minutes willusually supply the real needs of the moment foreight hours at least. This estimate involves ahealthy condition of the nutrition department,including an abundance of powerful saliva forthe hastening of the mouth treatment, but sucha beatific facility can be secured in a very shorttime by the faithful and intelligent employmentof all departments of head digestion.
A person who specialises on the mouth end of
the alimentary canal has plenty of time to restbetween inspections. He will naturally watchfor any feeling of results that may happen whileMother Nature is doing her twenty-five feet ofdigestion and absorption, but if his part has
been performed properly, there will be no newsof the process until there is something toexcrete from the material ingested. When thisoccurs, if a microscope is handy for minuteinspection, it will be found that most of theexcreta is composed of what I think of as thedandruff of the alimentary canal. It is composedof shapeless particles of skin which have beendiscarded by the mucous surface of the canal inthe same manner that dead skin is beingcontinually detached from the head and allparts of the external surface of the body.Depending on the nature of the food, there maybe small particles also of indigestible cellulosefrom vegetable foods and the condensed solids ofthe digestive juices when they have been usedand worn out.
THE EFFECT  OF PREJUDICE.
I have noticed that the early prejudices in
favour of or against foods are likely to prevailthroughout life. I have observed this in trying tosecure local appreciation for my own favouriteNew England dishes in foreign countries.Tinning, or canning, science has made it
possible to serve Boston baked beans and brownbread or even an entire Thanksgiving Dinner inJapan or Borneo, but it is impossible to excitenative appreciation for them commensuratewith the cost and trouble of the transportation.In Scandinavia, where they file the appetite tothe keenest of edges with the piquancy of the" Smoer Broed," or " Smoer Goes,"* theAmerican taste for very sweet things is notappreciated. Chocolates for that market aremore bitter than sweet, and so it goesthroughout the world where head digestion isimportant in determining the prescription offoods.
At one time, during a year and a half of travel
in unusual countries where the French, Englishor American menu is not easily available, I
never missed an opportunity to study the effectof head prejudice on digestion. If the fortunateopportunity occurs to sample the sumptuous" ris tavel " of Java, there will be the best ofchances to confirm my observation in this
* Literally " Butter-goose"; a table set apart, with bread and
butter and a variety of snacks.regard. This dish is varied in sumptuousness, or
variety, but the humblest offering of it consistsof a large and deep soup plate piled high in themiddle with snowy rice with each individualgrain unbroken. This, to begin with, is atriumph of oriental culinary art. Surroundingthis rice mountain are dabs of every sort of a" relish " any one ever imagined. You selectthese from tiers of plates borne in each hand byas many as a dozen servants, following eachother in procession, and presentingopportunities of choice amounting to twenty ormore, perhaps even thirty or more inextraordinary cases. Hence it is the privilege ofthe guest to take much or little of any, or all, ofthe condiments according to the state of hisappetite or greed. All the colours and nearly thewhole food kingdom are represented, and thetemptation is