 fluoride. ( see Chapter 5., Pg. 24, pp. 6 ) The
safest way to ensure freedom from impurities, toxic chemicals and above all fluoride, is to set up
a home distiller.
Many kinds of distillers are available in various price ranges. Choice must depend on cost
and on the amount of water the household may need. The patient alone will use up 2-3 gallons
in every 24-hour period; more, if other family members also eat Gerson food and/or wish to use
enemas.
 A distiller needs an electric connection and an extra water faucet; many patients install theirs
in the laundry room or the garage. The machine needs to be detached and cleaned every 3 days.
Seeing the sludge left behind will convince anyone of the need to purify water as thoroughly as
possible.
Distillation works by heating water to the point of it becoming steam, which is run through
a tube that causes it to cool and condense back into water. Since minerals, various impurities and
Copyright © Charlotte Gerson, 2007.  All rights reserved.
This material may not be reproduced in any medium, print or electronic without prior written permission from the author.Page 9 5Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comadditives do not turn into steam, they stay behind, leaving the cooled, condensed steam free from
harmful components. However, volatile liquids, such as benzene fractions, also boil away, and
get condensed back into the purified water. To remove such items, all distillers should contain a
small tube of carbon pellets, so that when the condensed water drips back into a fresh container,
it passes through the carbon filter, which removes the unwanted volatile items.
It is sometimes claimed by health professionals that distilled water “removes minerals from
the body” and shouldn’t be used. But they are wrong. The minerals found in water are generally
inorganic and are therefore poorly absorbed or downright harmful, e.g. sodium or calcium. On the
other hand, the patient is virtually flooded with the easily absorbed organic minerals contained in
the large amount of juices drunk throughout the day; the “loss” of minerals contained in tap water
is actually a gain.
Cleaning Chemicals
Cleanliness is of course all important in the Gerson household, but, as stated before, special
care must be taken not to use toxic products. Here are the ones to avoid:
Chlorine : this is not only bleach, but also a powerful disinfectant, able to kill or control all
kinds of germs.. For that reason it is present in almost all kitchen cleansers (also in swimming
pools and in tap water!).  Chlorine is harsh and unsafe, able to displace iodine from the thyroid
gland and must be avoided.  There are a few kitchen cleansers that do not contain chlorine—try
to find one. You can also produce your own by mixing malt vinegar with water, half and half,
and decanting it into a spray-pump bottle to clean glass or polish kitchen surfaces—but keep off
wood. Plain soap and hot water are also recommended.
To remove lime scale, soak a piece of cotton in white vinegar, wrap it around the faucets in
your kitchen or bathroom, and leave for 30 minutes. Wash off with soap and water.
Clean stainless steel pans with olive oil. The result is stunning, but use the oil sparingly and
be careful to clean it all off.
Solvents : paint solvents, grease or glue solvents are all toxic and damaging to the patient.  If
one has to be used, take it outside and don’t allow it to evaporate in the kitchen. .
Dishwasher soap : Most dishwashers are equipped with two wash cycles followed by one
rinse cycle.  Since the Gerson Therapy does not involve the use of greasy food or baking dishes,
it is best to use one wash cycle and ensure that the soap is cleared by using two rinse cycles.  That
way the dishwasher soap should be completely eliminated, with no toxic residue remaining on
dishes.
Laundry soap & bleach :  If the laundry is washed in a washing machine, more or less the
same applies as to dishwasher soap.  You can use any appropriate soap and even add bleach, if
needed—as long as it is inside the machine and the patient doesn’t smell it.  (If he can smell it,
Copyright © Charlotte Gerson, 2007.  All rights reserved.
This material may not be reproduced in any medium, print or electronic without prior written permission from the author.Page 9 6Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comhe is getting some into his system.) Then make very sure that the laundry is thoroughly rinsed,
possibly running a second rinse cycle.
Fabric Softeners :  These should be avoided, whether in liquid form or as drying sheets. Either
way they leave a chemical film, which never washes out completely. They are also irritating to
sensitive individuals, e.g. asthma sufferers. As a harmless alternative, add 1⁄4 cup of distilled white
vinegar to the wash cycle. This is said to soften your clothes and also get rid of static cling.
 If you are washing delicate items (marked: ‘hand-wash’), use a mild soap and wear rubber
gloves.
Dry Cleaning: As this is done outside the home, it doesn’t directly affect the patient.
However, when dry-cleaned items are brought home, it is wise to leave them outdoors without
their plastic covers, to let them air and get rid of any remaining chemical.
Aerosols and sprays: Do not use any of these. Once the spray is distributed in the air, it
is impossible to avoid inhaling it. Obviously the toxic pesticide sprays are the most dangerous.
However, any cleaning chemical (window cleaner, oven cleaner) that is sprayed will go into the
air and be breathed in.
If a window cleaner is used, just pour a little on a cloth and wipe the window clean without
spraying.
Oven cleaning is not much of a problem, since the Gerson food is clear of fats and doesn’t
cause deposits on the oven walls.
The Bathroom: Chlorine-containing cleansers should not be used in the bathroom. Disinfect
with 3% commercial hydrogen peroxide. Choose mild soaps for personal use and avoid spray
deodorizers.   Men should use spreadable shaving soaps, not products sold in aerosol cans or
sprays.  Avoid after-shave lotions and underarm deodorants.  (see Chapter 5.on cosmetics, Pg.
26, pp. 5.) Only use plain white unscented toilet paper.
Living area:  Many kinds of toxic damage can be caused inadvertently in the living room.
One possible culprit is furniture polish, which c ontains solvent and must be banished.  Carpet
cleaning presents another potential hazard..  Do not use (or allow cleaning services to use)
chemical cleaners, only soapy solutions.
Very serious toxic damage has been caused by new carpeting, most of which is impregnated
with toxic pesticides or other chemicals to resist staining, etc.
If it is absolutely necessary to install new carpeting, track down non-toxic kinds.  Several
manufacturers have been sued for their carpets causing allergic reactions in sensitive people.  As
a result non-toxic carpets are now being produced.
An even more dangerous process is termite extermination.  Some exterminators use a whole
house cover and spread gas throughout the building.  When the covers are removed, fresh air is
Copyright © Charlotte Gerson, 2007.  All rights reserved.
This material may not be reproduced in any medium, print or electronic without prior written permission from the author.Page 9 7Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comallowed back in, but a lot of poison is left behind in upholstered furniture, carpets and drapes.  It
takes some six months or so to outgas!  There are other, non-toxic methods available:  find out
about the freezing approach.
Living room areas are often routinely treated to “air fresheners” via sprays or a chemical
solid.  Do not use either.
Whole house painting: No part of the inside of the house should be painted while the patient
is recovering.  Walls may be washed down with mild soap; stains can be removed with a non-
toxic cleanser.  The house may not look perfect; but for the time being the patient’s recovery must
be given absolute priority.
Outdoor garden sprays; agricultural pesticides: Some areas of daily life are beyond the
caregiver’s control.  One of these is having neighbors who spray their gardens with pesticides.  If
and when this happens, make sure that all windows are closed; use the room air cleaner and ozone
generator to protect the patient.  A similar problem is caused by pesticide spraying of agricultural
areas in the vicinity.  In one such case the recovering patient had a serious reaction and suffered a
recurrence, until she moved away (to live with her sister) for the time being.  There she recovered
again.
Copyright © Charlotte Gerson, 2007.  All rights reserved.
This material may not be reproduced in any medium, print or electronic without prior written permission from the author.Page 9 8Healing the Gerson Way—Defeating Cancer and Other Chronic Diseases
www.thegersonway.comCHAPTER 10
Forbidden


 of the organism
grows rapidly. Usually the maximum acidifica-
tion is observed on the 2nd or 3rd day. Here's what
happens: at the beginning of the dry fast, the
body still has animal sugar reserves (glycogen)
and uses them. B ut once glycogen reserves are
depleted (this usually happens on the first day of
fasting), the acid byproducts from incomplete
digestion of fats (butyric acid, acetone) begin to
accumulate in the blood. The blood’s alkaline re-
serves are lowered and this is  reflected on the
state of well -being: the patient can have a head-
ache, feel nausea, a feeling of weakness, or
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frgeneral malaise. On the tongue the white patina
settles at a growing rhythm, the tongue and lips
become dry, mucus is felt on the teeth, the brea th
smells like acetone, the skin becomes pale and
dry, the sense of hunger and thirst are both con-
siderably. A general sense of malaise is the result
of the accumulation of toxins in the blood. At
this moment the patient may feel an internal
heat in the body, which comes  from the organ-
ism triggering its mechanisms of neutralization
of harmful substances. But as soon as the ketone
bodies begin to be utilized, their concentration
ceases to increase. The ketone bodies are high -
energy components, therefore they act some-
what as fuel to begin the synthesis of the new
amino acids that lead to tissue regeneration. The
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frregeneration process can occur with severe pain
and it is necessary to be ready for this.
In the initial stages of DF the state of acidotic
intoxicat ion (or acidotic crisis) may occur on the
3rd- 5th day, after the 3rd or even the 2nd day
from the beginning of the DF. The sooner the ac-
idotic crisis appears, the sooner it passes, the
longer time is left for organic renewal. The high-
est acidification peak  arises at the same time of
the crisis and this causes an acute exacerbation
of all chronic pathologies. Based on the degree of
acute aggravation, it is possible to understand
how successful the fast has been to unhook one
or the other disease and to "eradicate" it from the
body. If the acute aggravation is pronounced,
complete healing can be expected. If instead it is
weak it means that the mechanisms induced by
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frfasting are aimed at solving more important
problems. In that case, after some time it will be
advisable to repeat the fast to ensure that it takes
care of the residual pathologies. After the aci-
dotic crisis has "eradicated" the disease from the
body, the defense forces previously occupied in
resolving the disease are released and therefore
become m ore available overall. Hence the con-
clusion: as long as the fasting organism does not
overcome the first acidotic crisis it will not be
able to establish the healing of chronic diseases
and the increase of its immune defenses.
The third phase of the dry fast is called the
"compensation or adaptation phase". The dura-
tion of this phase is individual. On average it
starts from the 5th day of DF and ends on the
8th. At this stage there can be an improvement
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frin mood, with a reduction in fatigue and dis-
comfort. T his improvement can follow a wave
pattern. The feeling of hunger disappears com-
pletely, while thirst may increase. The duration
depends on the fat deposits present in the body.
This phase ends with the second acidotic crisis,
which takes place from the 8th  until the 11th
day.
Between the end of the first acidotic crisis until
the beginning of the second, the organism makes
reserves of vital forces. During the metabolic ac-
idosis in some people the main disease worsens,
the state of mind and health deteriorate, strength
is lost, sleep disappears and body temperature
often increases. These symptoms indicate that
fasting has begun to "eradicate" the disease.
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frIf in the first two phases of fasting tissue autol-
ysis was the only source of nutrition, during the
secon d acidotic crisis autolysis basically acts as a
natural surgeon. Therefore, to achieve a com-
plete therapeutic effect it is necessary to go
through this second crisis. To express it in fig-
urative terms, it can be said that if the first aci-
dotic crisis eliminates "the stem of the disease",
the second destroys "the root". To understand
how tumors and pathological structures are dis-
solved in a fasting organism, it is necessary to
fully understand the process of autolysis, which,
although very common in nature, it is normally
ignored by physiologists.

Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.fr8.4. Autolysis
   The term "autolysis" is of Greek origin and lit-
erally means "self -dissolution". Autolysis is the
ability of biological entities to decompose their
structures through a hydrolytic method thanks
to the action of enzymes and phagocytes.
To better understand this mechanism we will
examine it on the basis of examples that exist in
nature. The plant kingdom abounds with exam-
ples of autolysis, but a few will be enough for il-
lustrative purposes. All bulbs,  such as an ordi-
nary onion, contain within themselves a new
plant, surrounded by enough nourishment to
survive a period of rest during which it has no
possibility to take nutrients from soil and air.
The onion can safely germinate in a bucket or in
the bag  where it is stored. It produces shoots and
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frin a short time it turns completely into green
sprouts. The bulb gradually becomes soft and at
the end turns into a wrapping for the plant. As
the plant grows, it uses up the remaining con-
tents of the bulb and as similates the shoots.
Beets, turnips and many other tubers grow in a
similar manner. They get the nutrients for
growth through the autolytic absorption of the
contents of the tuber and even when they extract
nutrients from the earth they continue to pro-
duce stems and leaves and to grow.
Humans have general reserves located in the
bone marrow, in the liver, in the blood and in the
fatty tissues, and also private reserves, available
to every single cell. All living beings can use one
or the other reserves for  their nourishment if
they cannot obtain nutrients from external
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frsources or if they are unable to assimilate them
(in case of illness, for example).
It is possible to cite many examples of autolysis,
but the ones offered are sufficient to clarify that
it is a common phenomenon. It remains to be
said that the body itself manages this process,
like all other life processes, and that autolysis is
not an uncontrolled and blind action like an ele-
phant striding through glassware.
Fasting practices provide many examples of the
organism's control over the process of autolysis.
For example, it is possible to note that body tis-
sues disappear according to the degree of their
usefulness: fats and pathological thickenings dis-
appear first and other tissues follow only aft er-
wards. Within all living things, from worms to
humans, during the fasting period different
Copyright © Vera Giovanna Bani 2019 www.dryfasting.infoThis Ebook was purchased by Gilberto Franchi email: gilbertofranchi@hotmail.frorgans and tissues vary in their ability to reduce
their weight. Usually the liver loses more weight
than other parts of the body, especially in the in-
itial period, and this is due to the loss of glycogen
and fat. The lungs lose almost no weight and the
brain and the nervous system even less. Vital or-
gans feed off of accumulated reserves and less
important tissues, which means that abstinence
from food can eventually be harmful only after


,	halved

1.
Sparkling	water

Directions

1.
First,	simply	add	the	berries	to	a	large-sized	glass;	mash	it	using	a	muddler.

2.
Lastly,	add	sparkling	water	and	drink!

3.
Berries	are	loaded	with	antioxidants	so	this	water	has	amazing	anti-cancer
properties.	The	water	may	help	keep	your	memory	sharp	with	aging.Blueberry	and	Apple	Water
(Ready	in	about	10	minutes	|	Servings	2)

Ingredients

1.
1/2	cup	blueberries,	gently	scrunched

1.
1	green	apple,	cored	and	quartered

1.
Filtered	or	sparkling	water

Directions

1.
Add	the	fruits	to	a	glass	bowl	or	a	pitcher.	Add	water	and	stir	with	your
wooden	spoon.

2.
Let	your	fruit	infused	water	stand	at	least	4	hours	in	a	refrigerator.	The
longer	it	stands,	the	better	your	water	will	be.	Serve	well	chilled	with	bendy
straws.

3.
This	drink	is	powerful	brain	booster.Tropical	Island
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1	fresh	sprig	mint

1.
1	tangerine,	peeled

1.
1/2	mango,	peeled	and	diced

1.
Filtered	water

Directions

1.
Add	the	mint,	tangerine,	and	mango	to	a	glass	pitcher.	Then,	fill	it	up	with
filtered	water.	Allow	to	stand	at	least	2	hours	in	a	refrigerator.

2.
Pour	into	serving	glasses	and	serve.

3.
You	will	be	able	to	refill	the	water	a	few	times.	Enjoy!Aromatic	Summer	Drink
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1	cup	cubed	pineapple

1.
1	cucumber,	sliced

1.
Cloves,	to	taste

1.
A	few	cinnamon	sticks

1.
Filtered	water

Directions

1.
Put	the	ingredients	into	a	pitcher.	Then,	mix	well	to	combine.

2.
Store	in	a	fridge	in	order	to	cool	before	drinking.

3.
The	water	is	great	for	your	skin	and	nails.Favorite	Autumn	Drink
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1	apple,	cored

1.
1	cinnamon

1.
4-5	cloves

Directions

1.
Place	the	ingredients	in	a	bottle.	Fill	it	with	water.

2.
Serve	chilled	and	enjoy!

3.
Cinnamon	is	a	popular	spice	worldwide.	It	is	rich	in	antioxidants	and	it	has
a	great	anti-diabetic	effect.Cranberry	Grapefruit	Water
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1	grapefruit,	cut	into	wedges

1.
1	apple,	cored

1.
4-5	fresh	cranberries

1.
1	sprig	fresh	mint

1.
Water

Directions

1.
Place	the	ingredients	in	a	jar	or	a	bottle.

2.
The	longer	your	water	sits,	the	more	flavorful	it	will	be.Blackberry,	Kiwi	and	Lemon
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1	kiwi,	peeled	and	quartered

1.
1	lemon,	cut	into	wedges

1.
3-4	blackberries

Directions

1.
Transfer	the	ingredients	to	a	gallon-size	glass	jar.

2.
Pour	in	filtered	water	and	mix	to	combine	well.	Serve	over	ice	cubes	and
enjoy!

3.
Blackberries	may	help	us	lower	cholesterol	levels	and	they	also	support	our
digestive	tract.	Enjoy!Orange	and	Lavender
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1	orange,	peeled

1.
2	fresh	sprigs	lavender,	gently	scrunched

Directions

1.
Place	all	the	ingredients	in	a	glass	bottle.	Fill	with	water.	Stir	with	a
wooden	spoon	and	transfer	to	a	refrigerator	before	serving.

2.
This	flavored	water	is	full	of	nutrition	for	your	body,	mind,	and	soul.Pear	and	Raspberry	Booster
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1/2	orange,	cut	into	wedges

1.
1	pear,	cored	and	quartered

1.
4-5	raspberries

1.
1	tablespoon	fresh	sage

Directions

1.
Put	your	ingredients	into	the	jar	or	bottle.	Add	the	water	and	stir	well.

2.
Serve	well	chilled	or	over	ice	cubes.

3.
This	water	contains	immune	system	boosting	fiber.	Enjoy!Green	Tea	with	Grapes
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
2	cups	grapes

1.
1-inch	ginger	root,	peeled

1.
Pre-steeped	Green	tea	leaves

Directions

1.
Put	all	the	ingredients	into	a	jar	or	a	bottle.	Pour	in	water.

2.
The	longer	your	water	sits	in	a	fridge,	the	more	flavorful	it	will	be.

3.
Green	tea	improves	brain	functions	and	physical	performance,	as	well	as
increases	fat	burning.	Enjoy!Herby	Spring	Drink
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
6	strawberries,	hulled

1.
3-4	fresh	basil	leaves

1.
1/2	small-sized	cucumber,	peeled	and	sliced

1.
1	tablespoon	fresh	mint

1.
Sparkling	water

Directions

1.
Put	the	ingredients	into	a	large	glass	bottle	or	a	jar.	Fill	it	up	with	water.

2.
Serve	right	away	or	keep	it	in	the	fridge.

3.
Mint	does	more	than	add	flavor	to	your	juice.	This	amazing	herb	has	many
mind-body	benefits.	It	is	good	for	your	skin,	hair,	digestion,	oral	health,
etc.Delicious	Rosemary	and	Fruit
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1/2	grapefruit,	cut	into	wedges

1.
1/2	kiwi	fruit,	peeled	and	sliced

1.
1	fresh	sprig	rosemary,	gently	scrunched

Directions

1.
Put	the	ingredients	into	a	large	jar	or	a	pitcher.	Pour	in	coconut	water	and
stir	to	combine.

2.
Lastly,	refrigerate	overnight	for	best	flavor.

The	water	can	be	stored	in	a
mason	jar,	water	bottle,
etc.Cantaloupe	and	Grape	Agua	Fresca
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1/2	cup	cantaloupe,	cubed

1.
5-6	grapes,	gently	scrunched

1.
1-2	cinnamon	sticks

1.
1	vanilla	bean

1.
Filtered	water

Directions

1.
Put	the	ingredients	into	a	mason	jar	or	a	gallon	jug.	Stir	gently	in	order	to
combine	well.

2.
Keep	in	your	refrigerator	for	up	to	a	week.	Stay	cool	and	hydrated!Summer	on	The	Beach
(Ready	in	about	10	minutes	|	Servings	4)

Ingredients

1.
1/2	cup	watermelon,	cubed

1.
Pre-steeped	Hibiscus	tea	leaves

1.
Filtered	watermelon

Directions

1.
Combine	all	the	above	ingredients	in	a	glass


 “Drano” approach in the
form of a saline nasal rinse, sometimes with a low-dose steroid spray, a
treatment that costs next to nothing and can be self-administered. He has
also prescribed a topical rinse spiked with higher -dose steroids for patients
on the path to reconstructive nasal sur gery and found that 5 to 10 percent of
patients no longer felt the need for further treatment.
Should obstruction become more stubborn sinus infections, Nayak
might of fer a patient a balloon. In this procedure, he inserts a small balloon
into the sinuses and carefully inflates it. Balloon sinuplasty, as it’ s
commonly called, creates more space for mucus and infection to pass out,
and air and mucus to pass in. In one unpublished case-control study, Nayak
found that, of the 28 selected sinusitis patients who received the procedure,
23 needed no other treatment.
Sometimes the nostrils are the problem, not the sinuses. Nostrils that are
too small or that collapse too easily during an inhale can inhibit the free
flow of air and contribute to breathing problems. This condition is so
common that researchers have an of ficial name for it, “nasal valve
collapse,” and an of ficial measurement, called the Cottle’ s maneuver. It
involves placing an index finger on the side of one or both nostrils and
gently pulling each cheek outward, lightly spreading the nostrils open. If
doing this improves the ease of nasal inhales, there’ s a chance that the
nostrils are too small or thin. Many people with this condition receiveminimally invasive sur gery, or use adhesive strips called Breathe Right or
nasal dilator cones.
If these simpler approaches fail, the drills come out. About three-
quarters of modern humans have a deviated septum clearly visible to the
naked eye, which means the bone and cartilage that separate the right and
left airways of the nose are of f center. Along with that, 50 percent of us
have chronically inflamed turbinates; the erectile tissue lining our sinuses is
too puf fed up for us to breathe comfortably through our noses.
Both problems can lead to chronic breathing dif ficulties and an
increased risk of infections. Sur gery is highly ef fective in straightening or
reducing these structures, but Nayak warned that it needs to be done
carefully and conservatively. The nose, after all, is a wondrous, ornate
or gan whose structures work as a tightly controlled system.
The vast majority of nasal sur geries are successful, Nayak told me.
Patients wake up, take the splints out and bandages of f. No more
congestion. No more sinus headaches. No more mouthbreathing. They are
on their way to a new life, breathing better than they ever did before.
But not all of them. If sur geons drill out or remove too much tissue,
especially the turbinates, the nose can’ t ef fectively filter, humidify, clean, or
even sense inhaled air. For this small and unfortunate group of patients,
each breath comes in too quickly, a hideous condition called empty nose
syndrome.
I interviewed several empty nose suf ferers, seeking to understand their
condition. I talked for months with Peter, a laser technician who worked in
the aeronautics industry in Seattle. He’d scheduled a sur gery, hoping to
clear up some minor obstruction, and, against his permission, had 75
percent of his turbinates removed over two procedures. W ithin days of the
first, he felt a sense of suf focation. He couldn’ t sleep. The sur geons
convinced Peter they hadn’ t removed enough, so they went back in. The
second sur gery made things much worse. Y ears later, each breath Peter took
shot a bolt of pain to his brain, as if it had been delivered from an air pump.
Doctors told Peter nothing was wrong; they prescribed antidepressants and
suggested regular exercise. At one point he contemplated suicide.
I traveled to Latvia to meet for two days with the then-president of the
Empty Nose Syndrome Association. Her name was Alla and she was in her
early 30s. Eight years ago, after completing two master ’ s degrees, Alla was
pursuing a corporate career and spent her of f hours singing and dancing.She was physically fit and had never suf fered from a serious illness. During
a checkup, a doctor found a small cyst in her sinus and suggested Alla have
it removed in a routine procedure. The sur geon dug through her nose,
removing lar ge portions of her sinuses and turbinates while also for getting
to remove the cyst. The ef fects were dramatic. “It feels like I’m constantly
drowning in air,” Alla told me. She was forced to quit her career and give
up most of her physical activity. “Every day a struggle, every breath,” she
said.
Hundreds of people with empty nose syndrome told me overlapping
stories: they complained about sleepless nights, panic attacks, anxiety, loss
of appetite, and chronic depression. The more they breathed, the more out
of breath they felt. Their doctors, families, and friends couldn’ t understand.
Having access to more air, more quickly, could only be an advantage, they
said. But we know now that the opposite is more often true.
Five percent of Nayak’ s patients in the past six years—nearly 200
people from 25 states and 7 countries—have come to Stanford to
understand if and how empty nose syndrome is af fecting them, and what
procedures might help them breathe normally again. If they pass a rigorous
screening test, Nayak will go into their noses and add back  the soft tissues
and cartilage that had been taken out.
One estimate says that up to 20 percent of patients who got their lower
(inferior) turbinates removed were at risk of eventually suf fering some
degree of empty nose syndrome, although Nayak believes these numbers
are grossly overinflated. The number of patients complaining of breathing
dif ficulties after more minor procedures is certainly far lower, but even if
they represented 1 percent of 1 percent, the empty nose stories spooked me
enough to explore other options before I ever went under the knife to fix my
obstructed breathing.
So I dug a little deeper, a little lower, into the mouth.
•       •       •
Sleep apnea and snoring, asthma and ADHD, are all linked to obstruction in
the mouth. There are no professionals who spend more time looking in the
mouth than dentists. I talked to a half-dozen who specialize in procedures to
remove obstacles. Here’ s what they told me to look for.If you go to a mirror, open your mouth, and look at the back of the
throat, you’ll see a fleshy tassel that hangs bat-like from the soft tissues.
That’ s the uvula. In mouths least susceptible to airway obstruction, the
uvula will appear high and clearly visible from top to bottom. The deeper
the uvula appears to hang in the throat, the higher the risk of airway
obstruction. In mouths that are most susceptible, the uvula may not be
visible at all. This measurement system is called the Friedman tongue
position scale, and it’ s used to quickly estimate breathing ability.
Next is the tongue. If the tongue overlaps the molars, or has
“scalloping” teeth indentations on its sides, it’ s too lar ge and will be more
apt to clog the throat when you lie down to sleep.
Farther down is the neck. Thicker necks cramp airways. Men with neck
circumferences of more than 17 inches, and women with necks lar ger than
16 inches, have a significantly increased risk of airway obstruction. The
more weight you gain, the higher your risk of suf fering from snoring and
sleep apnea, although body mass index is only one of many factors. W eight
lifters frequently deal with sleep apnea and chronic breathing problems;
instead of layers of fat, they have muscles crowding the airways. Plenty of
rail-thin distance runners and even infants suf fer, too.
That’ s because the blockage doesn’ t start with the neck, uvula, or
tongue. It starts with the mouth, and mouth size is indiscriminate. Ninety
percent of the obstruction in the airway occurs around the tongue, soft
palate, and tissues around the mouth. The smaller the mouth is, the more the
tongue, uvula, and other tissues can obstruct airflow.
There are various ways to improve matters for airway obstructions. Dr.
Michael Gelb is a renowned New Y ork dentist who specializes in treating
snoring, sleep apnea, anxiety, and other breathing-related problems. “I see
her, this same patient, every day,” he told me when I visited his Madison
A venue clinic in New Y ork. Many of Gelb’ s patients, he said, don’ t fit the
traditional mold. They are mid-30s, fit, successful. No health issues
growing up, but in the last couple of years they’d experienced fatigue,
bowel issues, headaches. Their ears hurt when they bite down. Their
primary care doctors misdiagnose them and prescribe antidepressants, but
the


ubarb chunks or rhubarb lengths to within 3 to 4 inches (7 to 10
cm) of the top o f the bag. Squeeze out air; leave 1-inch (2.5 cm) headspace.
Seal, label and freeze.S t r a w b e r r i e s
LIKE THE RASPBERR Y, T HE CONE-SHAPED STRA WBERR Y  is
an a ggregate fruit with about 100 tiny seeded fruits gathere d around a
central hub, called a “peduncle.” Jams and preserves are often  strained in
order to remove the seeds. Anglo-Saxons had their stréawbr erige,  the
French still have their fraises de bois  (wood strawberries from woodland
meadows), and North Americans have Fragaria vesca Americana,  a native
wild strawberry still considered the tastiest of all varieties now in existence.

Good Pr eserving V arieties
The stra wberry came into cultivation in Europe around the end  of the 13th
century. Explorers of the New W orld discovered a lar ge variety, Fragaria
vir giniana,  wid ely used and cultivated by  Natives, and brought it back t o
Europe to be bred with the smaller varieties. New varieties of the succulent
heart-shaped delicacy were dev eloped only 200 years ago, with more than
1,000 types springing from two European and two New W orld berries.
Depending on the variety, straw berry plants bear fruit from earl y, to mid, to
late in the season, so your local growers could have strawberrie s from June
to J uly. The d ay-neutral strawberry plant is an everbearin g type that
produces fruit from June through October. Flavour, size and fles h quality of
strawberries wil l vary with soil and weather conditions from yea r to year, as
well as with the  age of the plants. Most varieties are great for f reezing and
for making preserves.
Allstar:  L ar ge-size late variety; orang e-red colour; firm flesh with very
good flavour.Annapolis:  Medium- to lar ge-size early va riety; orange to red; plump and
firm berries.
Evangeline:  Medium-size early variety; beautiful fruit, firm skin, pleasing
shape, with lar ge green, easy-to-remove calyx; the berries are richly
aromatic.
Glooscap:  Medium- to lar ge-size early var iety; dark colour with pale raised
seeds; decaps easily, making it good for freezing.
Seascape:  Day-neutral variety with very lar ge berry; peaks in August and
early September; bright, light red fruit with excellent flavour; good for
freezing.

Pur chasing/Storing
1 lb (500 g) yields 2 cups (500 mL) sliced strawberries.
Strawberries should be dry, evenly shaped and firm (not hard), with even
bright red colour. Berries with green spots or white around the crowns do
not ripen well after they are picked. Strawberries are very per ishable and
should b e transp orted from the market in a cooler. Store only i f necessary,
unwashed, for one or two days in the refrigerator; they deteriorate at room
temperature.

Good W ith
• Anise herbs such as tarragon, chervil and sweet cicely.
• Peppery seasonings such as nasturtium, watercress, black pepper.
• Semi-hard cheeses such as Gouda, Jarlsber g.
• Other fruit, such as apricots, peaches, nectarines, rhubarb.
• Other berries, such as blackberries, blueberries, loganberries, mulberries,
raspberries.
• T oasted walnuts, pine nuts and sunflower seeds; chocolate; lemon and
citrus desserts.
• Balsamic vinegar.• Chicken; mild fish such as haddock, tilapia, orange roughy, sole.

Pr eparation
Do n ot wash str awberries until just before preserving. Remove  caps (hull).
Using a sieve, h old 1 or 2 quarts (1 or 2 L) at a time under ligh tly flowing
cool water for a few seconds. Do not soak. Drain and pat dry.

Canning Strawberries
Because of the high water conte nt of strawberries, canning them produces a
poor -quality pro duct. The texture becomes mushy and the colour brownish,
making them unappealing, so I r ecommend preserving them in jams, jellies,
spreads, compotes and other forms.
Crushing Fruit for Jam and Sauce
When a smooth textu re is desired (and the juice from soft fruit must be extracted
when making jelly), t he fruit is crushed or mashed. T o crush soft fruit, wash and trim
as dir ected for each fruit. Arrange fresh fruit in a single layer in a lar ge flat dish (a
glass pie plate works well) or in a lar ge mixing bowl.
Using a potato mash er, crush small whole berries or halved lar ger strawberries
until soft and pulpy. Measure each lot as you crush it and transfer to a non-reactivebowl or the pan. Continue to crush fresh fruit until you have the amount needed for
the recipe.
s t r a w b e r r y  s a u c e
I have included dir ections for both fr eezing and canning this delicious
sauce because I like the convenience of having an easy dessert solution with
the twist  of a lid. But I know that other people, much mor e or ganized than I,
pr efer t o save pr eparation time by fr eezing it. Either way, having a
strawberry sauce r eady for any dessert, waffle or pancake I thr ow at it is
very satisfying. Y ou can halve the r ecipe by using half the amount of
strawberries, lemon, sugar and br own sugar but keeping the amounts for
the molasses and Sweet Raspberry V inegar the same.
MAKES 8 CUPS (2 L)
8 cups (2 L) halved fr esh strawberries
grated rind and juice of 1 lemon
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) packed br own sugar
1 tbsp (15 mL) molasses
1 tbsp (15 mL) Sweet Raspberry V inegar ( sweet raspberry vinegar  or
stor e-bought) or balsamic vinegar
In a Maslin pan or canning kettle, crush strawberries with a potato masher
( Strawberries ). A dd lemon r ind and lemon juice. Stir in granulated and
brown s ugar, molasses and raspberry vinegar. Bring to a full rolling boil
over hig h heat, stirring until the sugar dissolves. Boil hard, stirring
occasionally, for 15 minutes. Skim of f and discard any foam.
If fr eezing:
Let cool and la dle into four 1-pint (2-cup/500 mL) freezer containers.
Squeeze out air; leave 1-inch (2.5 cm) headspace. Seal, label and freeze.If canning:

1. Heat eight 1-c up (250 mL) ja rs in boiling water, and scald the lids, lifter,
funnel and tongs ( Boiling W ater Method, Step by Step ).
2. F ill hot jars, leaving a 1/4-inch (5 mm) headspace. Run a thin non-
metallic utensil around the insid e of the jar to allow air to escape. Add more
hot sauce, if necessary, to leave a 1/4-inch (5 mm) headspace. W ipe rims,
top with flat lids and screw on m etal rings. Return jars to the hot water bath,
topping up with hot water if necessary. Bring to a full rolling boil and
process jars for 10 minutes ( Boiling W ater Method, Step by Step ).
3. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely. Check seals, label and store in a cool place for up
to 1 year.
Use: On ce you have this in your freezer or pantry, you will fin d dozens of
ways to serve it. At breakfast or brunch, top waf fles, panca kes, crêpes,
muf fins, cof fee cakes, scones a nd other baked products or egg y puddings.
Piped out of a  squeeze bottle or drizzled over warm cakes, it lends a
professional finish to desserts. Mix it with oil and vinegar for a fruit
dressing.
c l a s s i c  s t r a w b e r r y  j a m  w i t h  p e c t i n
Natur e works in wondr ous way s. Whether by accident or by design, the
delicately lacy-l eaved herb sweet cicely happens to be at its peak during
strawberry seas on. Sweet cicely  (Myrrh is odora ta, Spring Herbs ), with its
sweet anise flavour, is the perfect foil for the fr esh, tart flavour of
strawberries. For fr esh eating, use sweet cicely gener ously—3 or 4 tbsp


Timid
“Sloppy “Sickly “Afraid
“Stubborn “Gauche “Clumsy
“Immature “Accident Prone “Anxious
“Meticulous “Short Fused “Forgetful
“Careless “Hostile “Not Mechanical
“Vindictive “Solemn “Poor at Mathematics
“Irresponsible “Apathetic “A Loner
“Nervous “Bored “Frigid
You are probably in there several times, or perhaps you are con-
juring up your own list. The point is not which labels you choose,
but that you choose to label yourself at all. If you are genuinely sat-
isfied with any of the I’ms, then let them be, but if you can admit to
any of these or other I’ms getting in your way at times, it’s time to
make some changes. Let’s begin with an understanding of the origins
of the I’ms.
People want to label you, to pigeonhole you into neat little76 / Your Erroneous Zonescategories. It’s easier that way. D. H. Lawrence saw the folly of this
labeling process in his poem What Is He?*
What is he?
—A man, of course.
Yes, but what does he do?
—He lives and is a man.
Oh quite! but he must work. He must have a job of some
sort.
—Why?
Because obviously he’s not one of the leisured classes.
—I don’t know. He has lots of leisure. And he makes quite
beautiful chairs.
There you are then! He’s a cabinet maker.
—No, no!
Anyhow a carpenter and joiner.
—Not at all.
But you said so.
—What did I say?
That he made chairs, and was a joiner and carpenter.
—I said he made chairs, but I did not say he was a
carpenter.
All right then, he’s just an amateur?
—Perhaps! Would you say a thrush was a professional
flautist, or just an amateur?
I’d say it was just a bird.
—And I say he is just a man.
All right! You always did quibble.
How Those “I’ms” Got Started
The antecedents to your I’ms fall into two categories. The first
kind of labels come from other people. They were pinned
* The Complete Poems of D. H. Lawrence,  vol. I, edited by Vivian de Sola Pinto and
F. Warren Roberts; copyright 1929 by Frieda Lawrence Ravagli; by permission of
The Viking Press, Inc.BREAKING FREE FROM THE PAST  / 77on you as a child and you carry them around with you to this day.
The other labels are the result of a choice you made to keep from
having to do uncomfortable or difficult chores.
The first category is by far the most prevalent. Little Hope is in
the second grade. She goes to her art class every day, full of delight
about coloring and dabbling in paint. Her teacher tells her that she
really isn’t all that good, and she begins to stay away from it because
she doesn’t like disapproval. Before long, she has the beginning of
an I’m. I’m not good at art. With enough avoidance behavior she
reinforces this notion and, as an adult, when asked why she doesn’t
draw, she says, “Oh, I’m not good at it. I’ve always been that way.”
Most I’ms are leftovers, hangers-on from a time when you heard
such sentences as: “He’s kind of clumsy; his brother is good at ath-
letics, but he’s the studious one.” Or, “You’re just like me, I was
never good at spelling either.” Or, “Billy was always the shy one.”
Or, “She’s just like her father; he couldn’t carry a tune with a
wheelbarrow.” These are the birth rites to a lifetime of I’ms that
never get challenged. They are simply accepted as a condition of
life.
Have a conversation with the people in your life who you feel are
most responsible for many of your I’ms. (Parents, long-time family
friends, old teachers, grandparents, etc.) Ask them how they think
you got to be the way you are and if you’ve always been that way.
Tell them you are determined to change and see if they believe you
are capable. You’ll be surprised at their own interpretations and
how they feel you can’t be any different, since “You’ve always been
that way.”
The second category of I’ms originates in those convenient tags
that you’ve learned to place on yourself in order to avoid distasteful
activities. I have been working with a client who is forty-six years
old, and wants very much to attend college, since he missed out on
his opportunity because of World War Two. But Horace is threatened
by the prospect of being in academic competition with young people
right out of high school. Fear of78 / Your Erroneous Zonesfailure and doubt about his intellectual capacities scare Horace. He
looks at catalogs regularly, and with the help he receives in counsel-
ing he has taken the appropriate entrance examinations and arranged
an interview with an admissions official at a local community college.
But he still uses his I’ms to skirt the actual doing process. He justifies
his inaction with, “I’m too old, I’m not smart enough, and I’m not
really interested.”
Horace uses his I’ms to avoid something he genuinely wants. A
colleague of mine employs them to get out of tasks he doesn’t enjoy.
He avoids having to fix the doorbell, or the radio, or any unpleasant
handyman activity by simply reminding his wife, “Now you know,
dear, I’m just not mechanical.” These kinds of I’ms are adaptive be-
haviors, but they are nevertheless delusional excuses. Instead of
saying, “I find this kind of activity dull or uninteresting, and I choose
not to work at it in my present moments (which is perfectly logical
and healthy)” it becomes easier to simply haul out an I’m.
In these cases, the individuals are saying something about them-
selves. They are stating, “I am a finished product in this area, and I
am never going to be any different.” If you are a finished product,
all tied up and put away, you have stopped growing, and while you
may very well want to hang onto some I’ms you may find that others
are simply limiting and self-destructive.
Below is a listing of some labels that are relics of the past. If any
of them belong to you, you might like to change them. To stay exactly
the way you are in any area is to make one of those deathlike de-
cisions described in Chapter I. Keep in mind that this is not a discus-
sion of the things that you just plain don’t enjoy, but rather a look
at behavior that keeps you from activities from which you might
choose a great deal of pleasure and excitement.BREAKING FREE FROM THE PAST  / 79Ten Typical “I’m” Categories and Their Neurotic Dividends
1. I’m poor at math, spelling, reading, languages, etc.
This I’m guarantees that you won’t put in the effort required
to change. The academic I’m is designed to keep you from
ever having to do the hard work involved in mastering sub-
ject matter that you have traditionally found difficult or
boring. As long as you label yourself inept, you have a built-
in reason to avoid tackling it.
2. 2. I’m lousy at some skill areas such as cooking, sports, crocheting,
drawing, acting, etc.
This I’m assures that you won’t have to do any of these things
in the future and justifies any poor performance in the past.
“I’ve always been that way; it’s just my nature.” This attitude
reinforces your inertia and, more important, it helps you to
hang onto the absurd notion that you shouldn’t do anything
if you don’t do it really well. Thus, unless you’re the world
champion, avoidance is better than doing.
3. I’m shy, reserved, temperamental, nervous, afraid, etc.
The call is to genetics for these I’ms. Rather than challenging
them and the self-destructive thinking which supports them,
you simply accept them as a confirmation of the way you’ve
always been. Also, you can blame your parents, and use them
as the reason for your current I’m. You make them the cause
and don’t have to work at being different. You choose this
behavior as a way to avoid being assertive in situations which
have always been troublesome for you. This is a leftover I’m
from a childhood in which others had an inherent interest in
having you believe that you were incapable of thinking for
yourself. These are the personality I’ms. These self-definitions
help you to avoid the tough business of being different from
what you’ve always been. You simply define your personality
with a convenient I’m and you can now excuse all kinds of
self-forfeiting behav-80 / Your Erroneous Zonesiors as out of your control. You negate the notion that you
can choose your own personality, and rely instead on your
genetic misfortune to explain away all of those personality
traits that you would like to disown.
4. I’m clumsy, uncoordinated, etc.
These I’ms that


 blender. Press them through a strainer. You may either drink the liquid immediately or refrigerate it. You may add the
residue to your breakfast (possibly remove most almond skins before blending).
A better way is to wait until the seeds start sprouting. This removes any enzyme inhibitors and provides natural sweetness and
enzymes to the milk. In this way you may also use much cheaper unhulled sunﬂower or pumpkin seeds for making milk. You may
also make rice milk by soaking, sprouting, blending and straining brown rice.
Seed Yogurt or Seed Cheese
Soak oily seeds such as almonds, nuts, sesame, pumpkin or sunﬂower  seeds for 8-12 hours. Puree in an electric blender with the
addition of a culture of acidophilus or mixed lacto-bacteria. Keep in a warm place for several hours until it solidiﬁes like yogurt or the
desired degree of acidity develops. Refrigerate and preferably use within  3 days. If it is too sour or if curd and whey have separated,
just strain and discard the whey, possibly even rinse the curd. You may use seed yoghurt as part of a salad dressing or for ﬂavouring
meals. The more sensitive you are, the less sour it should be when you use it. If it smells or tastes bad, discard it.
Smoothie
Mix in a blender mature green papaw (skin, seeds and ﬂesh), banana, any fruit in season, possibly a raw egg, and a suitable liquid
such as fruit juice or vegetable juice, seed milk or yogurt. After blending you may fortify it as described for the spirulina-pollen-linseed
mix.
Spirulina-Pollen-Linseed Mix
I recommend this as a basic snack or meal. Mix one part of spirulina and two or three parts each of pollen and ground linseed with a
suitable liquid. This may be seed milk, seed yogurt or milk yogurt, fresh vegetable juice or grape juice, smoothie made with raw egg,
papaw, banana or other fruit. You may add lecithin granules, linseed oil or extra-virgin olive oil, and suitable powders (e.g. slippery
elm, selenium yeast or kelp) or crushed tablets. You may make the consistency so that you can drink it, or like porridge to eat with a
spoon.
Sweet V egetables
Cook sliced or diced beetroot and carrot in just a small amount of water, which should nearly have evaporated by the end of cooking.
Some time later add vegetables with a shorter cooking time, such as pumpkin and onion and ﬁnally, tomato. After serving, ﬂavor with
linseed oil and herbs and spices.
Yogurt
It is essential to repopulate the intestines with beneﬁcial lactobacilli, especially L. acidophilus in the small intestines and biﬁdo
bacteria in the large intestines. Inste ad of or in addition to using high-potency acidophilus/biﬁdo capsules or powders, you may use a
self-made ferment or yogurt. This may be made from fresh unpasteurised cows' milk, goats' milk, almond milk, rice milk, or a mixture
of ingredients based on pollen and honey. Select these according to your blood type and availability. I do not recommend commercial
soymilk.
To make yogurt based on pollen and honey add to one liter of (energized) water and starter 10 teaspoons of pollen, 2 or 3 tsp of raw
honey, 1 tsp of kelp powder and possibly spirulina or chlorella. As with rice yogurt, this does not set and is used when it starts frothing
and tastes somewhat acid. Sensitive individuals may neutralize the yogurt.
As initial starter use either 1 teaspoon each of powdered acidophilus and biﬁdo cultures, or a mixed culture of these or high-potency
capsules or commercial yogurt containing these bacteria. Do not use commercial yogurt or starter with only bulgaricus and
thermophilus bacteria. Subsequently use up to a cupful of the previou s batch as starter; preferably use any liquid or whey as it
contains the most bacteria. The more starter you use and the warmer you keep it, the sooner will the yogurt be ready.
If you do not have a yogurt maker, mix half a liter or 2 - 3 cupfuls of any type of milk or pollen-honey liquid with a cupful of starter and
keep in a jar standing in a container with initially hot tap water. It usually takes only a few hours to set. With powdered cultures it may
take 6-10 hours. In cold weather renew the hot water every hour or keep the jar in a warm place. Refrigerate the yogurt when it just
starts setting, as it continues to become ﬁrmer and more acid during storage. If it is too sour, use less of the whey as the next starter,
and eat only the strained curd or neutralize the acid. Use about half a liter of yogurt daily.
RESTRICTED FOOD
The foods most commonly causing health problems in our society should  initially be avoided and after remission used only sparingly.
Hidden food allergies and sensitivities are widespread, and using problem foods habitually may prevent recovery. Therefore, adopt
initially a low allergy diet until proper allergy testing can conveniently be done after remission.
Initially avoid completely and later minimize:
•  Wheat and other gluten grains or cereals - oats, rye, barley
•  Cows' milk products (except as explained for yogurt making)
•  Commercially processed foods with added chemicals
•  Alcohol, tobacco and other drugs
•  Heated fats, oils, fried food, cooked meat
•  Salt and salted food or food high in sodium
•  Sweetened food, commercial fruit juices and soft drinks
•  Tinned food, frozen vegetables, dried fruit10/30/24, 4:46 PM Health-Science-Spirit - Cancer Diets
https://health-science-spirit.com/Diseases/Cancer/Cancer-Diets.html 6/8•  Soy products except if traditionally fermented such as miso
•  Food cooked with microwave or heated to more than 100°C
•  Leftover food from a previous meal
Do not cook food in aluminum and minimize cooking in stainless steel. The nickel leaching out may impair the immune system.
Preferably cook in ceramic or glass,  otherwise enamel. Do not discard any cooking water from vegetables; drink it instead. Eat your
food, but especially vegetables, as soon as possible after a short cooking time; try to minimize steam or fumes escaping from cooking
food. The least harmful gluten product is organic sourdough bread made with rye or spelt.
Avoid chlorinated and ﬂuoridated water for drinking and cooking. Filter such water. However, most ﬁlters do not remove ﬂuoride.
Therefore, if your water is ﬂuoridate d, use either reverse-osmosis, distilled water, rain water, bore water or bottled water. Even bore
water in farming districts needs to be ﬁltered, as it commonly contains carcinogenic pesticide residues. Commercial reconstituted fruit
juice and other commercial liquids may contain ﬂuoridated water.
For allergy testing add one new food at a time, closely watch for deterior ation or reactions such as pains or discomfort, and also take
the pulse for a full minute before and 45 minutes after the meal. A higher than usual rise in the pulse rate after a normal meal may
indicate an allergy. Keep a diary about all tests and reactions. For more information on allergy testing see Healing Foods.
Warning: A higher than usual amount of lactose intake with the Budwig Diet may cause an increased tendency to colds and mucus
congestion. If you notice this then dissolve your fermented cottage cheese again in water to make a thin slurry, and after letting it
settle (in the refrigerator) overnight, remove the clear liquid on top and strain the rest. This will eliminate almost all remaining lactose.
JUICES
Have your ﬂuid intake as ionized water, juices and herb teas that help to overcome cancer. Of most beneﬁt are the fresh juices of
cereal grass and other young grasses, young edible weeds and ﬂowers (e.g. the petals of male pumpkin ﬂowers, blossoms of
Impatiens and many others), beetroot, carrot, parsley, celery, beetroot leaves and other vegetables. Apple or other fruit may used to
ﬂavor the juice. For healing cancer  I regard the vitality of the juice, its bio-energy or life-force, as even more important than its
biochemical composition. The life-fo rce is highest in embryonic or young and vigorously growing leaves or plants. This applies
especially to young grasses but you may also juice other young plants, such as sunﬂower or buckwheat when they are 5 to 10 cm
high (or use them in a salad).
Drink most of your ﬂuids before breakfast and 30-60 minutes before other meals. Have about up to 1 liter of juices daily. Preferably
mix green juice (grass, parsley, celery, weeds) with sweet juice from root vegetables (beetroot, carrot). Start with small amounts and
increase gradually as you may initially experience nausea or other cleansing reactions. Drink juice immediately but spaced out in
slow sips. Try ﬂavoring juices with ginger and bee-pollen.


undue	external	burden	on	us,	while	poor	digestion,
lack	of	exercise,	and	negative	thoughts	and	emotions	can	increase	our	toxic
loads	internally.
Our	bodies	do	have	the	ability	to	detoxify,	but	our	detoxification	mechanisms
require	essential	nutrients	to	function	properly.	Inadequate	nutrition	deprives	the
body	of	the	raw	materials	necessary	to	detoxify,	so	toxic	levels	build	and
negatively	affect	cellular	health.	In	our	society,	toxic	overload	is	having	a	bigger
effect	than	it	should,	because	our	deficient	diets	do	not	supply	the	nutrients
necessary	to	operate	and	maintain	our	detoxification	mechanisms.	Not	only	is
our	toxic	load	the	highest	in	history,	but	our	ability	to	process	and	eliminate
these	toxins	is	impaired.
Because	we	know	that	excessive	toxic	exposure	causes	disease,	learning	about
the	toxin	pathway	can	teach	us	which	substances	are	toxic,	how	toxic	they	are,
where	they	are,	how	they	get	there	and	how	we	can	minimize	our	exposures	tothem.	The	toxin	pathway	provides	insight	into	the	toxic	aspects	of	our	daily	lives
—in	our	food	supply,	water	supply,	homes	and	personal	products	(including
many	soaps,	shampoos	and	toothpastes).	Fortunately,	healthful	alternatives	are
available.	Toxic	exposure	is	a	fact	of	life,	and	the	body	is	designed	to	deal	with
it.	Our	problem	is	toxic	overload,	i.e.,	when	the	toxic	input	exceeds	our	ability	to
process	it.	Understanding	this	pathway	can	help	us	to	reduce	toxic	exposure	to
manageable	levels	by	teaching	us	to	recognize	and	avoid	toxins	in	our	daily
lives.
Pathway	Number	Three:	Psychological
The	psychological	pathway	may	turn	out	to	be	the	most	important	pathway	of
all.	Through	study	of	the	psychological	pathway,	we	learn	about	the	significance
of	thoughts,	emotions	and	behavior,	and	how	these	affect	our	health.
Many	people	believe	that	the	mind	has	an	enormous	effect	on	the	body.	This
idea,	however,	is	based	on	the	supposition	that	the	mind	somehow	is	separated
from	the	body.	In	truth,	the	entire	body,	including	the	brain,	is	the	mind.	When
we	understand	that	the	mind	and	body	are	one,	reports	of	placebo	effects	and
miraculous	healings	should	not	be	surprising.	In	fact,	they	are	part	of	everyday
life.
Our	thoughts	and	emotions	trigger	a	cascade	of	biochemical	reactions	that
either	enhance	or	damage	health.	How	we	react	to	various	life	events	and	how
we	respond	to	our	thoughts	and	emotions	are	choices	that	can	damage	or
enhance	cellular	health.	What	we	allow	to	enter	our	minds	on	a	daily	basis	is
critical.	What	we	think	and	feel	over	a	lifetime	plays	a	major	role	in	our	health
or	illness.	The	significance	and	impact	of	the	factors	associated	with	this
pathway	may	indeed	be	more	important	than	all	the	nutrients	and	toxins	we	put
into	our	bodies,	perhaps	even	more	important	than	all	the	other	pathways	put
together.	The	psychological	pathway	explores	the	subjects	relevant	to	behavioral
and	psychological	factors	in	health	and	disease,	including	meditation,	stress,
thoughts,	emotions	and	the	placebo	effect.
Pathway	Number	Four:	Physical
The	physical	pathway	contains	recommendations	on	how	to	recognize	and
provide	for	the	body’s	physical	needs.	This	pathway	can	be	used	to	enhance
physical	potential	and	to	minimize	physical	damage.	Just	as	nutrition	and	toxic
avoidance	are	important	to	health,	physical	maintenance	and	care	are	also
essential	to	the	health	equation.
Most	Americans	do	not	get	adequate	exercise,	sleep	or	sunlight.	An	indoor,sedentary	lifestyle	means	little	or	no	exercise	nor	exposure	to	natural	light.	Our
mental	lifestyle,	meanwhile,	is	excessively	fast	paced,	and	this,	together	with	a
high	incidence	of	sleep	deprivation,	means	that	often	we	are	chronically	and
seriously	stressed.	Also	we	are	exposed	to	subtle	physical	influences,	such	as
electromagnetic	fields	caused	by	the	wiring	in	our	homes,	hairdryers,	heaters,
electric	razors,	cell	phones	and	the	X	rays	we	receive	as	part	of	medical	and
dental	evaluations.
Pathway	Number	Five:	Genetic
Limit	genetic	damage.	Optimize	genetic	potential.	These	are	the	goals	we
strive	toward	on	the	genetic	pathway.
The	genetic	pathway	focuses	on	optimizing	the	expression	of	our	genes	to
promote	health	and	limit	any	damage	to	the	genes.	Each	human	being	is
genetically	unique;	inherent	strengths	and	weaknesses	are	a	part	of	our	basic
genetic	makeup.	Genes	are	the	blueprint	of	life.	Our	genes,	however,	rarely	have
the	final	say	and	they	are	certainly	not	the	primary	cause	of	disease	that	modern
medicine	would	have	us	believe.	Genes	are	a	potential	for	expression,	and	they
express	themselves	in	ways	commensurate	with	life’s	circumstances.
The	genetic	pathway	explores	topics	such	as	the	genetic	causes	for	disease	and
the	effects	of	genetically	engineered	foods.	Further,	this	pathway	identifies
specific	hazards	that	can	potentially	cause	genetic	damage,	such	as
environmental	chemicals,	prescription	drugs	and	radiation.	Most	important	is	the
personal	resolve	of	individuals	to	commit	themselves	seriously	to	optimizing
health,	rather	than	accepting	their	so-called	genetic	predisposition	as	a	fore-
doomed	fate.
Pathway	Number	Six:	Medical
The	medical	pathway	is	perhaps	the	most	surprising	and	most	misunderstood
of	all	the	pathways.	As	we	have	noted,	many	people	rave	about	and	swear	by	the
near-miraculous	feats	accomplished	by	modern	medicine.	The	technology	that
contemporary	medicine	has	to	offer	is	best	used	in	crisis	intervention	and	trauma
care.	However,	such	applications	are	limited.	No	doubt	that	physicians	are	well-
meaning,	but	a	blind	trust	in	them	and	in	the	treatments	they	offer	(surgery	and
drugs)	to	the	exclusion	of	other	considerations	can	lead	to	destructive	and	even
lethal	consequences.
The	medical	pathway	helps	to	explain	how	modern	medicine	can	cause
disease.	Widespread	ignorance	and	failure	to	comprehend	this	fact	are	reasons
that	modern	medicine	harms	the	health	of	our	population.	By	studying	thispathway	we	can	identify	and	avoid	potentially	harmful	aspects	of	medicine,
while	still	reaping	the	benefits	of	modern	medical	technology.
The	medical	pathway	is	unique,	expressing	itself	through	all	of	the	other
pathways	and	thus,	compromising	health	at	many	levels.	In	working	to	optimize
your	personal	health	equation,	you	need	to	be	aware	of	the	ways	in	which
modern	medical	“care”	actually	can	damage	your	health	along	any	of	the	other
pathways.	Chapter	10	about	the	medical	pathway	describes	more	specifically
medicine’s	capabilities	and	its	limitations.
A	New	Theory	for	a	New	Millennium
During	the	last	century,	modern	industrial	society	has	brought


 leukocytes, or white blood cells, after eating.  Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating.  No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals.33
FruiticultureA Remarkable Discovery
Back in 1930, Swiss researchers of the Institute of Chemical Chemistry studied the influ -
ence of food on human blood and made a remarkable discovery.  They found that eat -
ing unaltered, raw food or food heated at low temperatures did not cause a reaction in
the blood. In addition, if a food had been heat
ed beyond a certain temperature (unique
to each food), or if the food was processed (refined, added chemicals, etc.), this ALWAYS caused a rise in the number of white cells in the blood.  The researchers renamed this reaction “pathological leukocytosis”, since the body was reacting to highly altered food.  They tested many different kinds of foods and found that if the foods were not overheat -
ed or refined, they caused no reaction.  The body saw them as “friendly foods”. However, these same f oods, if heat ed a
t too high a temperature, caused a negative reaction in the
blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma.
The Worst OffendersThe worst offenders of all, whether heated or not, were processed foods that had been
refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture). in other words, foods that were changed from their original God-given state.  Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened.  In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized.  However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health.
ReferencesInternational Agency for Research on Cancer (1993); “Some naturally occurring sub -
stances: Food items and constituents, heterocyclic aromatic amines and mycotoxins
(Interna
tional Agency for Research on Cancer, Lyon, France).
Gold, L. S., Slone, T. H., Stern, B. R., Manley, N. B. & Ames, B. N. (1992); Science 258, 34
Fruiticulture261-265.
Gold, L. S., Slone, T. H., Manley, N. B. & Ames, B. N. (1994); Cancer Letter 83, 21-29.Kouchakoff, Paul, M.D.; “The Influence of Cooking Food on the Blood Formula of Man”;
First International Congress of Microbiology; Paris, 1930.
http://www.igienenaturale.it/Post-Prandial%20Leucocytosis.pdf

f
The landmark 1982 report commissioned by the National Academy of Sciences
that revelated the carcinogenic effects of cooking
https://www.nap.edu/catalog/371/diet-nutrition-and-cancer35
FruiticultureHomo Sapiens the Frugivore
by Dr T. C. Fry & Dr. Douglas Graham &
David Klein, Ph.D.
The Great Potential
by David Klein, Ph.D.
It is the most magnificent of all creations, unsurpassed in its elegance; astonishing in
its physical capabilities; the perfect self-healer; a sensational masterpiece of Divine expression.
I am talking about your body, healthy and fit, completely detoxified, all of its biological
needs being met, living in harmony with Nature with youthfulness and abundant vitality.  Deep down, isn’t that what you have always longed for?
Do you wonder what is holding you
back from having the joyous, high-en -
ergy-illness-free life you have always desir ed, from living up t o all of y
our
capabilities, fulfilling your potential and realizing your loftiest dreams?
It could be that the vehicle that takes
you around in life is not able to per -
form well.  Why?  Most likely because you have not been oper a
ting it prop -
erly.  If you’ve been eating a processed food diet with bread, meat and dairy, your body is har boring to xic w
astes; its fluids and tissues are polluted, bowels fouled, and organs
impaired or damaged.
The toxins drag down your energy, rob your health, wreak your emotions, dull and poi -
son your mind, and age you rapidly on your way to a painful death.  The toxins must
36
Fruiticulturecome out!
The good news is that your body knows how to get all of the pollution out; it knows
how to detoxify; it is trying to do so right now!  It simply needs to be cared for properly.  This begins with eating like the frugivore that you truly are and adopting The Fruitarian Diet.  There is no more powerful endeavor to improve your health.  The rewards for living healthfully on the Fruitarian Diet are innumerable.  Please continue reading...
f
37
FruiticultureSome Outstanding Facts for Y our Consideration
by Dr. T. C. Fry

1. While in a state of Nature, humans and as well other species developed natural equip -
ment and faculties for finding, taking, consuming, efficiently processing and utilizing
foods which they adapted to.
2. D
espite the many and varied diets consumed by humans over the globe, our instinc -
tual dietary nature and faculties have not evolved away from our pristine foods.
3. The foods upon which we dev
eloped in nature necessarily nourished us adequately to
bring us to our high state of development.  The foods to which we adapted in Nature will
still sustain us adequately and amply by meeting all our varied nutrient requirements.
4. With our modern botanical and horticultural expertise, we are capable of producing
our natural foods of a quality that will continue to meet our nutrient needs and enable us to attain our highest potentials.
5. Symbiosis and cooperation exist in Nature to an extent most people do not realize.
Educational texts and media do not teach our symbiotic role in Nature.  Humans existed symbiotically in Nature, as did (and still now do) all undomesticated and unfarmed ani -
mals; humans ate fruits and dispersed the seeds, thereby perpetuating the fruit species and the human species, fulfilling our integ r
al roles in the Grand Web of Life.
f
38
FruiticultureComparative Anatomy
by Dr. Douglas Graham
How does one determine the correct food for any given creature?  Let us suppose that
you were given a baby animal and you had no idea what it was or what it was supposed to eat.  Perhaps it was a gift from a foreign land.  How would you know what to feed it?
The answer is relatively simple.  All you would have to do is offer the creature differ -
ent types of foods in their whole, natural state.  That which it was designed for, it would
eat.  It w ould likely ig
nore all the other items, not even considering them as food.  I have
done this successfully with orphaned animals that I have saved.
The same technique would work with a human child.  Put the child in a room with a lamb
and a banana.  Sit back and watch to see which he plays with and which he eats. We can be fairly sure of the outcome.  Try again with fats versus fruits by offering a choice of (natural, raw, unsalted) nuts, seeds, avocados, or olives on the one hand and any fresh sweet fruit on the other.  Again, we can safely predict that the child will choose the sweet fruit.
Humans vs. CarnivoresThe following is an incomplete list of the major differences between humans and car -
nivorous creatures.Walking:  W
e have two hands and two feet, and we walk erect.  All of the carnivores have
four feet and perform their locomotion using all fours.Tails:  Carnivores have tails.Tongues:  Only the truly carnivorous animals have rasping (rough) tongues.  All other
creatures have smooth tongues.
Claws :  Our lack of claws makes ripping skin or tough flesh extremely difficult. We pos -
sess much weaker, flat fingernails instead.Opposable T humbs
:  Our opposable thumbs make us extremely well equipped to col -
lect a meal of fruit in a matter of a few seconds.  Most people find the process effortless.
All we hav e t
o do is pick it. The claws of carnivores allow them to catch their prey in a 39
Fruiticulturematter of seconds as well.  We could no more catch and rip the skin or tough flesh of a
deer or bear barehanded than a lion could pick mangos or bananas.
Births:  Humans usually have children one at a time.  Carnivores typically give birth to
litters.
ColonFormation:  Our convoluted col


in this rests our liberation from time and space, birth and
death.
The Three Bodies and Psychological Disorders
We must determine the level of our nature from which
our psychological problems derive in order to treat them
properly. If their cause is physical, like wrong diet, it must
be treated on that level. If the cause is astral, like wrong
impressions, these impressions must be changed to
improve the condition. If the cause is causal, like deep-
seated rajas and tamas in the soul, they are difficult to cor-
rect and their causes may stem from past life karma. Treat-
ing them physically and astrally improves them indirectly. Appendix 1 309
It is difficult to get to the causal level directly because this
requires control of the lower bodies and the ability to med-
itate.
Physical disease factors, like bad food or water, affect
the astral body indirectly according to the impressions
derived from them. In the same way, impressions in the
astral body affect the causal body indirectly according to
their gunas. All three bodies are involved in some way,
whatever the condition is.
Relative to healing, our physical world can be changed
by altering the objects around which we live, and particu-
larly those we ingest (food, water and air). Our astral world
can be changed by altering our impressions and ideas. Our
causal world can be changed by altering our deepest beliefs
and desires (the gunas we hold to).
Table b
The Five Sheaths and the Mind
The three bodies make up five sheaths or layers of mat-
ter from the gross physical to the causal.
Layer Sheath Function Composition
Chitta Bliss, love or Samskaras
(Consciousness Anandamaya spiritual (Guna imprints
or inner mind) Kosha aspiration from tanmatras)
Buddhi intelligence. reason or mental
(Intelligence) Vijnanamaya discernment activities (Vrit-
tis) kosha
Manas sensory, gathering impressions
(Outer mind) Manomaya kosha sensory and data (tanmatras)
Prana vital, animate the five Pranas
(Vital force) Pranamaya kosha physical and
astral bodies
Physical food, allow for five Elements
Annamaya kosha embodiment Ayurveda and the Mind
The three bodies constitute five sheaths. The Pranic
sheath mediates between the physical and astral bodies;
the intelligence sheath mediates between the astral and
causal. The three main functions of the mind (Chitta, Bud-
dhi and Manas) constitute the three most subtle sheaths.
The field of our core-consciousness makes up the sheath of
bliss (Anandamaya Kosha) in which we hold our deeper
joys and sorrows, our kannas and Samskaras that are
imprinted in the gunas. Consciousness is bliss, with love
or desire being predominant, ever seeking happiness and
joy. It governs the state of deep sleep in which all manifest
thoughts and impressions disappear and in which we expe-
rience peace and joy.
The field of intelligence makes up the sheath of intelli-
gence, in which we hold our deeper knowledge, judgments
and discrimination of truth. This either allows us access to
the bliss sheath, if our wisdom is spiritual, or closes it off
to us, if our knowledge is of the outer world only. This is
the site of most of our mental activities (vrittis), particu-
larly those that relate to the determination of truth and
reality.
The field of the mind makes up the mental sheath, in
which we hold our various impressions, both sensory and
mental. These either allow us access to the intelligence
sheath, if we have understood and digested them, or close
it off, if we are caught in outer enjoyments.
Pranamaya kosha's lower (Tamasic) aspect becomes the
physical Pranas, its higher (Rajasic) aspect becomes the
subtle Pranas and emotions (mind and senses) and consti-
tutes the emotional body. Similarly, the intelligence sheath
is dual in nature. Its lower (Rajasic) function is intellect,
or thought directed toward the outer world, which works
along with the senses and part of the astral body. Its high- Appendix 1
er (Sattvic) function is true intelligence, or discrimination
directed toward the eternal part of the causal body, and
transcends the senses.
Table c
The Seven Levels of the Universe
The universe is an organic entity or Cosmic Person con-
structed by Cosmic Intelligence and occurring in different
layers — from Pure Being to gross physical matter. The
five sheaths correspond to the first five levels of the uni-
verse.
1. MATTERAnna
2. ENERGYPrana
3. EMOTION Manas
4. INTELLIGEN CE V ij nana
5. BLISSAnanda
6. CONSCIOUSNESS Chit
7. BEINGS at
Being and Consciousness, the last two, have no sheaths
because they are beyond all manifestation. They are the
fundamental reality and background of the other princi-
ples, which can be viewed as a series of concentric circles
with the physical in the middle as the most limited factor.
They create seven worlds, lokas or planes of existence.
Ananda, Bliss, is dual in nature, with its higher aspect
beyond manifestation and its lower aspect being the source
of manifestation. Together with the other higher two prin-
ciples, it forms Sacchidananda, Being-Consciousness-Bliss,
as the threefold transcendent reality of Brahman or Atman,
the Absolute or Self. 312 Ayurveda and the Mind
Table d
The Seven Chakras
The Chakras are energy fields in the subtle body and
govern the subtle elements, sense organs, and organs of
action. They possess corresponding energy fields in the
physical body, the nerve plexus, which similarly govern
gross elements, the physical sense organs and organs of
action. A tendency of New Age thought is to confuse the
outer or physical function of the chakras with their inner
or spiritual function, which is quite different and only
comes into play during advanced meditation practices.
Element Location Sense Quality Sense Organ Motor Organ
Consciousness Head Causal Sound Causal Hearing and Speech
Mind Third Eye Subtle Sound Subtle Hearing and Speech
Ether Throat Sound Ears Vocal Organ
Air Heart Touch Skin Hands
Fire Navel Sight Eyes Feet
Water Sex Taste Tongue Reproductive
Organs
Earth Root Smell Nose Organs of
Elimination
Derangement in the mind gets reflected by dishar-
monies in the respective chakras and their functions, along
with the inability of the higher chakra functions to come
into play. The five lower chakras in their outer function
relate to the physical sensory and motor organs. In their
heightened or spiritual function, they awaken the subtle
sensory and motor organs to which they relate, giving us
the experience of subtle worlds and higher states of con-
sciousness. Appendix 1 313A
Psychological problems relate to their respective
chakras and depress their function. Lack of control of the
sense organs prevents their respective chakras from open-
ing and keeps their function weak or deranged. For exam-
ple, excess sexual activity weakens the water chakra and
prevents it from opening, while excess fear damages the
earth chakra. Control of the senses brings the energy of
consciousness inward for the unfoldment of its higher
aspects. The role of the third eye is crucial in this regard
because through it the senses are concentrated and direct-
ed within.
Ayurvedic psychology balances Vata, Pitta and Kapha
in the body and increases Sattva in the mind to harmonize
lower chakra functions and creates the foundation for the
opening of their higher potential. Tejas helps open the
lower chakras and corresponds to Kundalini. Ojas aids in
the unfoldment of the higher chakras of the head and third
eye. Prana allows the heart (air) chakra to open. Control of
Manas gives us control of the lower five chakras. Develop-
ment of Buddhi allows the third eye to develop. Clearing
of the Chitta opens the crown chakra and the deeper spir-
itual heart. Dissolution of the ego (Ahamkara) is the key to
the process because ego creates the constriction of energy
that prevents the chakras from functioning properly. Ayurveda and the Mind
Table e
The Five Pranas and the Mind
Prana is divided fivefold according to its movement
and function.
Prana physical location physical function subtle function
Vyana Vayu— heart and limbs, movement and mental circulation
diffusive vital pervades entire circulation and expansion
force body
Udana Vayu— throat, upper chest speech, exhalation, aspiration,
ascending vital growth enthusiasm, effort,
force mental growth
Prana Vayu— heart and brain swallowing, mental energiza-
tion
inward moving inhalation, sensory and receptivity
vital force perception
Samana Vayu— navel digestion and mental digestion
equalizing vital metabolism, and homeostasis
force


able for the GAPS child or adult and make them refuse food.
So, what do we do?
I believe that GAPS patients need supplementation with stomach acid.
The most physiological preparation available on the market is Betaine HC1
with added Pepsin. One capsule usually provides 200-300 mg of Betaine
HC1 and loomg of Pepsin. It should be taken at the beginning of each meal.
The capsules usually contain an adult dose. However, I find that children as
young as eight can take this dose without any trouble. To determine the
right dose for your child start from a small pinch of the powder added to
the first spoonfuls of the meal. In two to three days increase to two pinches
and so on. For children from 18 months to 24 months one pinch is usually
enough. For two to three year olds two to three pinches. For four to six year
olds half a capsule is enough. For six and older from half to a full capsule.
Children older than 10 and adults may need two capsules at the beginning
of each meal. A lot of parents report great improvement in their child's
stool in just a few days from starting Betaine HC1 with Pepsin. Make sure
that you do not give probiotic to your child together with Betaine HC1 as
the acid is likely to destroy the probiotic bacteria. Give the probiotic first
thing in the morning, between food or after food when the stomach acid is
at its lowest.
Apart from supplementing stomach acid there are natural things we can
do to stimulate the body to produce its own stomach acid. Cabbage juice is
one of the strongest stimulants. Having a few spoonfuls of cabbage juice or
a small cabbage salad before the meal will help to digest that meal.
Sauerkraut and its juice are even stronger. A small helping of sauerkraut or
a few tablespoons of its juice will prepare the stomach for the arriving food.
Having a cup of home-made meat stock with your meal will also help to
increase stomach acidity. With children the easiest thing to do is to give
them a cup of home-made meat stock with a few spoonfuls of sauerkraut
juice or cabbage juice mixed in it. 2. Pancreatic Enzymes
These are the enzymes that people are talking about when they say "diges
tive enzymes". They usually include a mixture of proteases, peptidases,
lipases, amylase, lactase and cellulase, which normally would be breaking
down your food in the small intestine. In a healthy digestive tract most of
these enzymes are produced by the pancreas. If we can restore normal
stomach acidity then this stage in digestion should go without any prob
lem, because the stomach acid would trigger the pancreas to produce its
own enzymes. That is why I consider restoring the stomach acid level far
more important than supplementingparicreatic enzymes.
There has been a polemic in autistic circles about supplementing some
peptidases and proteases to replace the diet (meaning the GFCF diet, of
course). The idea was that these enzymes would break down gluten and
casein, so that there would be no need to struggle with implementing the
diet. Not surprisingly this approach did not work for the majority of
people, because enzymes can never replace a diet. The diet, which we
describe in this book is designed to heal the gut and to re-establish normal
gut flora. No enzyme can do that!
Generally in my clinical experience I see a lot of improvement from sup
plementing stomach acid. However, I do not see much happening from
supplementing pancreatic enzymes. If the patient feels that they really
help then there is no reason why he or she should not take them, providing
the tablet does not contain fillers or binders which may interfere with the
healing processes in the gut. In my experience the majority of patients do
very well with just supplementing stomach acid, because it will trigger pro
duction of their own pancreatic enzymes through secretin and cholecys
tokinin, as well as triggering bile secretion and many other important
players in the digestive process, making it far more natural.
Digestive enzymes do not need to be taken permanently. As the gut
starts healing the person can slowly withdraw the stomach acid supple
mentation and/or pancreatic enzymes, taking them only with heavy meals
or if something not allowed on the diet has been eaten. 5. VITAMIN AND
MINERAL SUPPLEMENTATION
A vitamin is a substance that makes you ill
if you don't eat it.
Albert von Szent-Gyorgi (1893-1986)
Hungarian-bom US biochemist
GAPS patients have many nutritional deficiencies, so it is a natural desire
to get rid of them. The question is: how?
Is it a matter of simply testing how much magnesium, for example, a
person is missing and then supplementing that amount? Or is it a matter of
taking a supplement "specifically designed" for autism or ADHD or
schizophrenia, using the "one size fits all" approach? Maybe we should just
give megadoses of all the nutrients, which the person is deficient in,
hoping that the body will sort it all out?
Many health practitioners turn to testing for nutritional deficiencies. For
every nutrient there are optimal tests, which are considered to give the
most accurate information about that particular nutrient, and there are
less optimal tests, which may be quite misleading. Trying to use the most
optimal test for every nutrient is impractical and can be very expensive. So,
usually one or two tests are performed for all the nutrients at once, which
does not represent the true picture. So, trying to work out a nutritional
supplementation protocol based on these tests is shaky from the start.
On top of that, many supplements on the market have a very low
absorption rate, some about 9%, so the amount the patient's body would
actually get can be way below what it says on the bottle. But, of course, the
majority of manufacturers would not tell you on the bottle how low the
absorption rate of their supplement is, even if they knew. So, choosing a
supplement can be quite difficult.
Absorption of supplements is a complicated process which, apart from
the quality of the supplement, also depends on the state of the patient's
digestive system. Two different people may absorb different amounts of
nutrients from the same supplement. GAPS digestive system is generally
not in good shape and may not absorb any of those nutrients particularly
well.
To complicate the whole matter even further, many nutrients compete
for absorption sites in the gut. So, if we supplement too much calcium, for example, it may impair absorption of other nutrients: magnesium, zinc,
copper, iron, some amino acids and others, creating deficiencies in those
nutrients.
Indeed this is a very confusing area of nutrition. The truth is nobody
knows how to prescribe vitamins and minerals because we do not have
enough research or knowledge on this subject. Every nutritionist or medi
cal practitioner has his/her own collection of favourite supplements and
that is what they usually use on most of their patients. lust as with main
stream psychiatry, where drugs are used mostly on a trial-and-error basis,
the same method is used in prescribing vitamin and mineral supplements.
Taking vitamin and mineral supplements has become very common not
only because many of us take "health-pills", but because a lot of foods are
fortified with vitamins and minerals to compensate for the loss of those
nutrients in the food processing, not to mention the fact that many foods
are grown using intensive farming techniques, which makes them nutrient
poor from the start. Unfortunately, a lot of these supplemented nutrients
are synthetic. The body has been designed to use natural forms of these
nutrients and often does not recognise the synthetic forms and does not
know what to do with them. There is a growing suspicion that a lot of cases
of kidney stones, for example, are caused by supplementing synthetic
forms of vitamin C, which would represent most vitamin C supplements
available in the shops.
There is a highly publicised opinion that in our modem world we cannot
be healthy without taking nutritional supplements, because our diet
cannot provide us with optimal amounts of nutrients. Indeed, if you live on
cereal and toast for breakfast, sandwiches for lunch and a standard dinner
you will not provide your body with optimal amounts of nutrition and you
will have to take supplements. The diet, which is described in this book,
will provide you with concentrated amounts of nutrition in a natural form,
which the body recognises and knows what to do with. luicing will add
more concentrated amounts of vitamins, minerals and other useful sub
stances. A good probiotic on average increases absorption rate of nutrients
from food by 50% or more. On top of that probiotic bacteria are supposed
to be the main source of vitamins B, K, bio tin and many other substances
in the body. Indeed, that is the first group of nutritional deficiencies which
usually disappear when the patient starts taking therapeutic doses of a
strong probiotic. The diet and probiotic will start healing the digestive
system, so the patient will start absorbing the nutrients from the food
properly. Another important point we have to consider when it comes to our GAPS
patients is that their digestive system is inflamed and damaged. A lot of
synthetic supplements,


andthehun-
dredotherthingswhichareoftencrowdedintothefewhoursor
evenminutesbeforedeath,when,too,thedying;ireweakened
bydisease,confusedbymedicines,andeitherinastateofhalf
torpororunnaturalexcitement
'Ihesooneryousettlealltheaffairsoflife,thebetter.The
strongeryouarewhenyouaredoingit,thebetter,andthemore
chanceofrecoveryyougiveyourselfwhenyouareill.
Itisthelaststrawthatbreaksthecamel’sback.
Manyalastchanceoflifehasbeenlostbyputtingoffbusiness
tothelastmoment;mostofall,thehighestbusinessofsalvation.
Manyaso-called“miracle”hasbeenworkedbythemind,calm
andfreedfromtheseanxieties,allowingthebodytomakethe
needfulefforttolive.
ThisisoneofthecommonestexperiencesofGod’swaysto
thosewhohavewatchedmanydeath-beds.Allclassesarenearly
c2
N0TR9OKNURStKO.
alike.Butsmallfarmersandshopkeepers Ai-eperhapsmost
pronetoputoffthebusinessoflifeuntildeath.
Tlie])hysic;ildillerenceofdeath-bedsbydifferentdiseases, i.s
littleobserved.Patientswhodieofcon.suinptionveryfrequently
dieinastateofser.ajdiicjoyandj>eace;thecountenancealmost
expressesrapture.Patientswhodieofcholera,peritonitis,&c
,
onthecontrary,oftendieinastateapproachingdespair.The
countenanceexpresseshorror.
Indysentery,diarrhma,orfever,thepatientoftendiesina
stateofindifference.
Again,insomecases,evenofconsunijitionandperitonitis,
therearealternationsalmostofecsUisy,andofdesjiondency.In
thelivesofthe'•Saints,”andinreligiousbiographies,weoften
fii\dsuchdeath-bedsdescribedtrulyenough.i’utthenthe
patientandfriendsmakeunwiseexertionstobringbackthe
stateofrapture,quiteunawarethatitmaybeonlyaphysical
state.Andifitdoesnotreturn,bothmayperhapsconsiderth.it
itsabsenceisatokenofastateof“reprobation,”or“back-
sliding.”
Friends,inallthesecases,areaj)ttojudgemostunfairlyof
the8])iritualstateofthesickfromthejiliysicalstate.
XIII.—OBSERVATIONOFTHESICK.
Tliemostimporbintpracticallessonthatcanbegiventonurses
istoteachthemivhattoobserve—howtoobserve—wh.atsynqi-
tomsindicateimiirovemcnt—whattherevei-se—whichareof
imjiortance—whichareofnone—whicharetheevidenceofneglect
—andofwhatkindofneglect.
AJlthisiswhatoughtto'makepart,andanessentialpart,of
thetrainingofeverynurse.Atpresenthowfewthereare,either
professionalorunprofessioiml,whoreallyknowatallwhether
anysickpersontheymaybewithisbetterorworse.
Icanrecordbutaveryfewspecimensoftheanswerswhich1
haveheardmadebyfriendsandnuibes,andaccejitedbyphysicians
andsurgeonsattheverybed-sideofthepatient,whocouldhave
contradictedeverywordbutdidnot—sometimesfromamiability,
oftenfromshyness,oftenestfromlangour!
“Howoftenhavethebowelsacted,nurse?”“Once,sir.”
Thisgenerallymeansthattheutensilhasbeenemptiedonce,it.
havingbeenusedperhapssevenoreighttimes.
OBSERVATIONOFTHESICK. 86
“Doyouthinkthepatientismuchweakerthanhewassix
weeksago?”“Ohno,sir;youknowitisverylongsincelie
hasbeenupanddressed,andhecangetacrosstheroomnow.”
Thismeansthatthenursehasnotobservedthatwhereassix
weelvsagohesatupandoccupiedhimselfinbed,henowlies
stilldoingnothing;that,althoughhecan“getacrosstheroom,”
hecannotstandforfiveseconds.
Anotherpatientwhoiseatingwell,recoveringsteadilyalthough
slowly,fromfever,butcannotwalkorstand,isrepresentedto
thedoctorasmakingnoprogressatall.
Itisamuchmoredillicidtthingtospeakthetruththanpeople
commonlyimagine.Thereisfirstthemanwhogives,inanswer
toaquestionaskedaboutathingthathasbeenbeforehiseyes
perhapsforyears,informationexceedinglyimperfect,orsays
hedoesnotknow.Hehasneverobserved.Andpeoplesimply
thinkhimstupid.
Thesecondhasobservedjustaslittle,buthedescribesthe
wholethingfromimaginationmerely,beingperfectlyconvinced
allthewhilethathehasseenorheardit;orhewillrepe.ata
wholeconvei"sation,asifitwereinformationwhichhadbeen
addressedtohim;whereasitismerelywhathehashimselfsaid
tosomebodyelse.Thisisthecommonestofall.Thesepeople
donotevenobseiwethattheyhavenotobservednorremember
thattheyhaveforgotten.
Courtsofjusticeseemtothinkthatanybodycanspeakthe
“wholetruthandnothingbutthetruth,”ifhedoesbutintendit.
Itrequiresmanyfacultiescombinedofobservationandmemory
tospeak“thewholetruth”andtosay“nothingbutthetruth.”
“IknowsIfibsdi’eadfid:butbelieveme.Miss,Ineverfinds
outIhavefibbeduntiltheytellsmeso,”wasaremarkactually
made.Itisalsooneofmuchmoreextendedapplicationthan
mostpeoplehavetheleastideaof.
Ihaveheardthirteenpei-sons“concur”indeclaringthata
fourteenthwhohadneverlefthisbed,wenttoadistantchapel
everymorningatseveno’clock.
Ihaveheardpersonsinperfectgoodfaithdeclare,thataman
cametodineeverydayatthehousewheretheylived,whohad
neverdinedthereonce;thatapersonhadnevertakenthesacra-
ment,bywhosesidetheyhadtwiceatleastkneltatCommunion;
thatbutonemealadaycameoutofahospitalkitchen,which
forsixweekstheyhadseenprovidefromthreetofiveandsix
80 MOTR6ONNUR8INO.
mealsaday.Suchinstancesmiglitbemulti])liedadinfinitim ii
necessary.
Questionsasaskednow(buttoogenerally)of,oraboutpatients,
wouldobtainnoinformationatallaboutthem,eveniftheperson
askedofhadeveryinformationtogive.Thequestionisgenendly
aleadingquestion;anditissingularthatpeopleneverthink
whatmustbetheanswertothisquestionbeforetheyaskit;for
instance,“Hashehadagoodnight?”Now,onepatientwill
thinkheh.asabadnightifhehasnotslepttenhourswithout
waking.Anotherdoesnotthinkhehasabadnightifhehas
hadintervalsofdozingoecasionally.Thesameanswerhas
actuallybeengivenasregardedtwopatients—onewhohadbeen
entirelysleeplessforfivetimestwenty-fourhours,anddiedofit,
andanotherwhohadnotsleptthesleepofaregularnight,without
waking.Whycannotthequestionbeasked,Howmanyhours'
sleephashad?andatwhathouisofthenight?Thisis
important,becauseonthisdependswhattheremedywillbe.
Ifapatientsleepstwoorthreehoursearlyinthenight,and
thendoesnotsleepagainatall,tentooneitisnotasleeping
dosehewants,butfoodorstimulus,orperhapsonlywai-mth.If,
ontheotherhand,heisrestless,andawakeallnight,andis
drowsyinthemorning,heprobablywantssedatives,either
quiet,coolness,ormedicine,alighterdiet,orallfour.Nowthe
doctorshouldbetoldthis;orhowcanhejudgewhattogive?
Howfewtherearewho,byfiveorsixpointedquestion.s,can
elicitthewholecaseandgetaccuratelytoknowandtobeableto
rej)ortwherethepatientis.
Iknewaverycleverphysician,oflargedispensai'yandhospital
practice,whoinvariablybeganhisexaminationofeachpatient
with“Putyourfingerwhereyoubebad.”Thatmanwould
neverwastehistimewithcollectinginaccurateinformationfrom
nurseorpatient.Leadingquestionsalwayscollectinaccurate
information.
Atarecentcelebratedtrial,thefollowingleadingquestionwas
putsuccessivelytoninedistinguishedmedicalmen.“Canjmu
attributethesesjuapt