reach the other side of the “membrane” sandwich. The dye has
successfully navigated the formidable, fatty, membrane barrier!
It is important for the cell to allow molecules to break through the
barrier because in my sandwich analogy, the dye is life-sustaining food.
If the membrane were simply a bread and butter sandwich, it would
provide a fortress-like barrier that keeps out the cacophony of
innumerable molecular and radiant ener gy signals that make up a cell’ s
environment. But the cell would die if the membrane were such a
fortress because it would get no nutrients. When you add the pimento-
free olives, which allow information and food into the cell, the
membrane becomes a vital and ingenious mechanism enabling selectednutrients to penetrate the interior of the cell, just as the teaspoonful of
dye made its way to the plate.
In real-life cellular biology, the bread-and-butter portion of the
sandwich represents the membrane’ s phospholipids, one of the two major
chemical components of the membrane. (The other major chemical
components are the “olive” proteins, which we’ll get to below.) I call
phospholipids “schizophrenic” because they are composed of both polar
and nonpolar molecules.
The fact that phospholipids contain both polar and nonpolar molecules
may not sound like a recipe for schizophrenia to you, but I assure you it
is. All the molecules in our universe can be divided into nonpolar and
polar categories based on the type of chemical bonds that hold their
atoms together. The bonds among polar molecules have positive and/or
negative char ges, hence their polarity. These molecules’ positive and
negative char ges cause them to behave like magnets, attracting or
repelling other char ged molecules.
Polar molecules include water and things that dissolve in water.
Nonpolar molecules include oil and substances that dissolve in oil; there
are no positive or negative char ges among their atoms. Remember the
adage “water and oil don’ t mix”? Neither do oily nonpolar and watery
polar molecules. T o visualize the lack of interaction between polar and
nonpolar molecules, think of your bottle of Italian salad dressing. Y ou do
your best to get vinegar and oil to bond by shaking the bottle, but when
you set the bottle down, they separate. That’ s because molecules, like
people, prefer environments that of fer them stability. For their stability,
polar (vinegar) molecules seek out watery polar environments and
nonpolar (olive oil) molecules seek out nonpolar environments.
Phospholipid molecules, comprised of both polar and nonpolar lipid
regions, have a dif ficult time in seeking stability. The phosphate portion
of the molecule is motivated to seek water, while its lipid portion abhors
water and seeks stability by dissolving in oil.Electr on micr ograph showing the cell membrane at the surface of a
human cell. The dark-light-dark layering of the cell membrane is due to
the or dering of the barrier ’ s phospholipid molecules (inset). The lighter
center of the membrane, the equivalent of the butter in our sandwich,
r epr esents the hydr ophobic zone formed by the legs of the phospholipids.
The dark layers above and below the central lipid zone, the equivalent of
the br ead slices, r epr esent the molecule’ s water -loving phosphate heads.
Getting back to our sandwich, the membrane’ s phospholipids are
shaped like lollipops with an extra stick (see illustration above). The
round part of the lollipop has polar char ges among its atoms; it
corresponds to the bread of our sandwich. The molecule’ s two stick-like
portions are nonpolar; they correspond to the butter part of our sandwich.
Because the “butter” portion of the membrane is nonpolar, it does not let
positively or negatively char ged atoms or molecules pass through it. In
ef fect, this lipid core is an electrical insulator, a terrific trait for a
membrane designed to keep the cell from being overwhelmed by every
molecule in its environment.
But the cell could not survive if the membrane were the equivalent of
a simple bread and butter sandwich. Most of the cell’ s nutrients consist
of char ged polar molecules that would not be able to get past the
formidable nonpolar lipid barrier. Neither could the cell excrete its
polarized waste products.
I n t e g r a l  M e m b r a n e  P r o t e i n s
The olives in our sandwich are the truly ingenious part of the
membrane. These proteins allow nutrients, waste materials, as well as
other forms of “information” to be transported across the membrane. The
protein “olives” allow not just any old molecules to get into the cell but
only those molecules necessary for the smooth functioning of thecytoplasm. In my sandwich, the olives represent Integral Membrane
Proteins (IMPs). These proteins embed themselves into the “butter” layer
of the membrane, just as I have embedded olives in the illustration.
How do IMPs embed themselves into the butter? Remember that
proteins are composed of a linear backbone assembled from linked
amino acids. Of the twenty dif ferent amino acids, some are water -loving,
polar molecules and some are hydrophobic, nonpolar molecules. When a
region of the protein’ s backbone is made up of linked, hydrophobic
amino acids, this segment of the protein seeks stability by finding an oil-
loving environment like the membrane’ s lipid core (see arrow below).
That’ s how hydrophobic parts of the protein integrate themselves into the
middle layer of the membrane. Because some regions of a protein’ s
backbone are made up of polar amino acids and other regions are
nonpolar, the protein strand will weave itself in and out of the bread-and-
butter sandwich.
There are lots of IMPs with lots of dif ferent names, but they can be
subdivided into two functional classes: r eceptor pr oteins  and effector
pr oteins.  Receptor IMPs are the cell’ s sense or gans, the equivalent of our
eyes, ears, nose, taste buds, etc. Receptors function as molecular “nano-
antennas” tuned to respond to specific environmental signals. Some
receptors extend inward from the membrane surface to monitor the
internal milieu of the cell. Other receptor proteins extend from the cell’ s
outer surface, monitoring external signals.
Like other proteins, which we discussed earlier, receptors have an
inactive and an active shape and shift back and forth between those
conformations as their electrical char ges are altered. When a receptor
protein binds with an environmental signal, the resulting alteration in the
protein’ s electrical char ges causes the backbone to change shape and the
protein adopts an “active” conformation. Cells possess a uniquely“tuned” receptor protein for every environmental signal that needs to be
read.
Some receptors respond to physical signals. One example is an
estrogen receptor, which is specially designed to complement the shape
and char ge distribution of an estrogen molecule. When estrogen is in its
receptor ’ s neighborhood, the estrogen receptor locks on to it, as surely as
a magnet picks up paper clips. Once the estrogen receptor and the
estrogen molecule bind in a perfect “lock and key” fit, the receptor ’ s
electromagnetic char ge changes and the protein shifts into its active
conformation. Similarly, histamine receptors complement the shape of
histamine molecules, and insulin receptors complement the shape of
insulin molecules.
Receptor “antennas” can also read vibrational ener gy fields such as
light, sound, and radio frequencies. The antennas on these “ener gy”
receptors vibrate like tuning forks. If an ener gy vibration in the
environment resonates with a receptor ’ s antenna, it will alter the
protein’ s char ge, causing the receptor to change shape. (T song 1989) I’ll
cover this more completely in the next chapter, but I’d like to point out
now that because receptors can read ener gy fields, the notion that only
physical molecules can impact cell physiology is outmoded. Biological
behavior can be controlled by invisible forces, including thought, as well
as it can be controlled by physical molecules like penicillin, a fact that
provides the scientific underpinning for pharmaceutical-free ener gy
medicine.
Receptor proteins are remarkable, but on their own they do not impact
the behavior of the cell. While the receptor provides an awareness of
environmental signals, the cell still has to engage in an appropriate, life-
sustaining response, that is the venue of the ef fector proteins. T aken
together, the receptor -ef fector proteins are a stimulus-response
mechanism comparable to the reflex action that doctors typically test
during physical examinations. When a doctor taps your knee with a
mallet, a sensory nerve picks up the signal. That sensory nerve
immediately passes on that information to a motor nerve that causes the
leg to kick. The membrane’ s receptors are the equivalent of sensory
nerves, and the ef fector proteins are the equivalent of action-generating
motor nerves. T ogether, the receptor -ef fector complex acts as a switch,
translating environmental signals into cellular behavior.It is only in recent years that scientists have realized the


ed Vegetables, Stir-
Fried, 179-80
Norman, Dr. Philip, 37
Nutrition, xii, xiii—xiv
well-being and. 19-20
"NutritionalNecds Greater for Pregnant Teen
agers, Over 30s," 104n.
Nutrition Health Review, 77
Nuts. 74. 85, 86, 103, 104, 144
butters, 131
Dip, 158
and Cukes, 162
shopping list, 130
Oasis Health Breads, Inc., 131, 133
Obesity, 20, 22, 35, 40, 44, 52, 84
of mammals, 32-33
theory of metabolic imbalance, 24-27
Oils shopping list, 135
Okitani, A.,75n.
Okra, 47
Old-Fashioned Lentil Soup, 218-19
Old Monk products, 135
Olives, 136
Onions, 129, 144
Barbecued
238 • INDEX for New York Coodwich, 159-60
for Tortilla Soup. 196
Orange(s), 114. 124
Easy Fruit Salad, 186-87
Strawberry-Kiwi Salad, 170
Orange juice, 104
Berry Smoothie, 201
Fruit Smoothie, 189
Osteoporosis, 68
Osterholm, Dr., 83
Ostcr juicer, 119
Overeating
avoiding, 115, 145-46
reasons for, 146
Panasonic juicer, 119
Pancreatic cancer, 95
Papaya, 126
Breakfast Fruit Platter, 220-21
dried, 127
Parham, Barbara, 68
Parsley Patch, Inc., 136
Parsnips, 129
"Passion to Protect," 70n.
Pasta(s), 133, 179-80
Salad, Marinated, 192-93
Pavlov, Ivan, 37
Peaches, 124 ^
Blueberry-Cantaloupe Supreme, 204
dried, 127
Peanuts, 74
Pears, 124
dried, 127
Breakfast Fruit Platter, 201
Peas, 74. 129
California Tostada, 187-88
Cream Soup, Cauliflower-, 190
Curried Vegetables, 183-84
French, and Lettuce, 202
Snow, see Snow peas
Split Pea Soup, Blue Ribbon, 177-78
Yam Stew. 211-12
Penicillin, 76, 83
Peppers, 127
Perfect Corn on the Cob, 180
Perfect Creamy Cauliflower Soup, 152-53
Perfect Sautced Mushrooms, 198
Persimmon, 126
Perspiration, 75-76
pi I balance, 96, 97
Phosphoric acid, 97
Physiology of the Body (Guvton), 72n., 73
Pickles, 136
Pineapple, 114, 124
dried. 127
Pion. Dr. Ron. xiin.
Pionier, 138
Pita
Sandwich, Stuffed, 182-83
Toasts, 220
Pizza, 85
"Playing Antibiotic Pool," 83n.
Plums, 124
Poisoned Needle. The (McBean), 97
Pomegranate. 126
Pork, see Meat
Positive outlook, 92-94
Positive Power People (Gross), 7
Potatoics). 74
Boats. 153
Carrot Hash Browns, 168
Country Corn Chowder, I 58- 59
Crusty Roastcds, 221
Harvcsi Soup, 167
-Lovers' Salad, Award-Winning, 174-75
Shepherd's Pie, 171-72
Soup, Golden, 213-14 Stew for Two, 162
Pottcngcr, F. M„ 81
Poultry, see Meat
Pregnancy. Fit for Life program during. 103-106
Presco Food Products, 136
President's Council on Physical Fitness, 81
Pribram, Dr. Karl, xiiin.
Principle of correct fruit consumption. 48-60, 102
digestive process, 50-51, 53, >9
instinctive cravings, 48-49
when to eat fruit, 51-52, 54-55, 56-57, 59, 115,
143
Principle of high-watcr-content food, 28-36, 58
Principle of proper food combining, 37-47, 84
digestive process and, 37-43
increased energy resulting from, 38, 43, 45, 46,
47
weight loss resulting from, 43-44, 46-47
Processed foods, 25, 105
Properly Combined Sandwich.Thc, 150-51
Protein, 67-79, 1 30
animal, 69-79
assimilation of, 68
combining proteins and, 43
combining starches and, 41, 43, 46, 141
overconsumption of, 49-50, 67, 68-69
plant, 69-74, 78
requirements, 68-69
see also Amino acids
Protein and Amino Acid Functions (Bigwood), 75n.
Protein Metabolism and Biological Function
(Bianchi and Hilf). 73n.
Protein Nutrition (Brown), 73n.
"Protein Supplements and Body Building
Programs," 77n.
Prunes. 86, 127
Ptyalin, 75
Pure & Simple, Inc., 136
Putrefaction, 40-41, 42, 43, 58, 78
Pyle, Dr. Walter L., 79n.
Questions and answers about Fit for Life program,
95-106
Radishes, 1_29
Raisins, 127
Rebounding, 89
Renin, 82, 103
Respiratory ailments, 81
Restaurants, eating in, 46-47
Reuben, Dr. David, 17
Rice, 132
Salad, Mediterranean, 156-57
Rice Cakes—Arden Organics, Inc., 133
Richmond, Dr. Julius, xiiin.
Ringing in the ears, 95
Robbie s Natural Products, 136
Rodin, Judith, 50
Romaine Roll-ups, 208
Rombouts, 138
Rutabagas, 129
Salad(s)
Blueberry-Cantaloupe Supreme, 204
Caesar, 163
Cantonese Seafood. 216-17
Celeriac, 212
Curried Chicken, 164-65
Curried Corn, 210-11
Energy, 149-50
Farmer's Chop Suey. 200
French Green, 154-55
Breakfast, Platter, 220-21
Easy, 186-87
INDEX • 239 Salad(s) (con!.)
the main-course, 159-42, 143
Marinated Pasta, 192-9?
Mediterranean Rice, 156-57
Parisicnne with Asparagus, 17?
Potato-Lovers', Award-Winning, 174-75
Spinach-Sprout, 161
Steak-Lovers', 1S1_
Strawberry-Kiwi, 170
Stuffed Pita Sandwich, 182-83
Summer Greens with Creamv Avocado Dressing,
222
Salad bars, 140-42
Salad dressing^), 135, 141, 144
Cantonese, 216-17
Creamy, 175
Creamy Avocado, 222
Curried Mayonnaise, 165
Dijon, 181
French, 173-74
Garlic Herb. 157
Light, 150
see also Sauce(s)
Salade Parisienne with Asparagus, 173
Saliva, 75
Salsa, Fresh Tomato, 187-88
Salt, 101
seasoned, 137
substitutes, 136
Sandwich(es)
New York Goodwich, 159-60
The Properly Combined, 150-51
Stuffed Pita, 182-83
Sapote, 126
Saturated fat, 75
Sauce(s)
llcrbcd Butter, 210
Lemon Butter, 206-207. 213
see also Salad dressings)
Savory Cabbage Strudef. 205-206
Scharffenbcrg, John A., 68
Schell, Orville, 68
Seafood Salad, Cantonese, 216-17
Sea salt, 101
Seasonings and condiments, 136—37
Sea vegetables, 129
Seeds,


	!""
!"%	%%9
4	"
	"5!%	6	5%	/
."%	"/
	!	"	*%&	%
	"
*"	!.
2!0
"!G !"# "$5%0	!4"
%"%"
6	0	"8% %6	 "	D!0;

!	0	!4*,H!
-	&"
"%	"
I#	!  %	 " !0	!4 "
*)*"		%	%	0!	0,I *"F				""	-%!"1%	 0	!
 !"%%!!"	0
	&	0	!4*#*	*	"!"	'"#	21*%0	0

		"!%!!";0	!4*"
*	"	'0	!
*"%!*
!	& 	"	%"
"0
	0 		0	"%%! 6	0	"38"
%%!*"
%	"
8
"*% 2	&***%""
2)/	7%!!"
*,**!-!
	0"* ""%		"	0	!4"

	=

>9
72
%

 "0	!4%"!	%	 *0
	"=	&
*>

0!0	!4 "	*"#"  %%!0!&
#6	0	""
*"
 4+495#3"*0"	!

0	!4
0"	!

! *	!	%%	%!*	2!	&
 	%