 researchers a blueprint into the formation of all life.
Part of Revici‘s approach, which he calls ―Hierarchic Organization,‖ acts as a support system for his
startling theory of evolution. Revici‘s theory of Hierarchic Organization provides a road map into the
workings of every level of life, from viruses on up to h umans. As a former senior medical scientist of
Johnson and Johnson, the late Arnold Cronk, M.D., once told Benjamin Payn, Ph.D., ―Revici is a
fountain of ideas that could keep an entire graduating medical class busy for the rest of their lives.‖
It is im portant to note something about Revici‘s theory. No theory is any better than its practical
application — Ptolemy proved that. So when one examines Revici‘s theories, it is useful to keep in mind
that he has tested them in his laboratory and demonstrated t heir validity by making patients well.
He spent 74 years, both in clinical practice and in the laboratory, testing and fine -tuning his ideas.
Unlike Ptolemy, who did not even have a telescope, Revici has based his findings in the lab on tens
of thousands  of animals and applied the results to thousands of patients.
Furthermore, his theories and applications have received recognition, if not in the United States, then
from prominent international organizations. For example, the aforementioned Society for Promoting
International Scientific Relations, which included 14 members who would be honored with the Nobel
Prize, awarded Dr. Revici its annual medal in response to the publication of his book in 1961. The
award was a confirmation of the validity of his t heories  68
 by some of the most upper -echelon members of the international scientific community.
Unfortunately, his book can be difficult to read — even for physicians, many of whom are not trained in
physical chemistry and atomic physics. Prior to publication of Revici‘s book, his niece‘s husband, then a
senior editor at the University of Chicago Press, cautioned Revici that his book would have difficulty
finding acceptance in the United States due to  its unusual ideas and his manner of presenting them.
Any discussion of Revici‘s theory of Hierarchic Organization can easily become an extremely complex
affair, fit only for the rarefied air of those who are at home in a multitude of scientific disciplin es. Revici
supports his arguments by relying on quantum physics, electromagnetic fields and van der Waal‘s
cohesion forces, etc. to explain in precise, technical language why certain steps in evolution were able
to take place. This chapter will focus on wh at took place in plain language. It is possible to highlight in
layman‘s terms a few of the basic aspects of Hierarchic Organization as Revici uses it to explain the
connections between chemistry, biology, evolution and medicine.
It all starts with evolu tion.
Let‘s first consider the prevailing evolutionary theory, which is that all life came from the sea. Revici
forcefully argues that the theory of all life coming from the sea is quite wrong. Revici contends that
life started on land — specifically, in the mud — and migrated to the sea before returning to the land
once again.
At first blush the argument over whether the precursors to human life started in the mud or in sea water
might appear to be arcane and of little significance to the practice of med icine. As the reader shall soon
see, however, understanding the difference is essential for the proper application of medicine.
For example, a correct understanding of the fundamental building blocks of human evolution provides
a great advantage in treati ng a multitude of health problems. Just as a good mechanic needs to know
the proper order in which to reassemble an automobile engine, physicians and their patients would
benefit immensely from a proper understanding of how the human body was first put tog ether. Revici
knows how to repair the human engine because he knows how it is formed.
Revici‘s evolutionary theory is based in part on the premise that any evolving life would need to have an
abundant supply of whatever elements it needed to ensure its sh ort- and long -term survival. To test his
theory, Revici decided to look at the human cell to see what is actually in it. He wanted to compare the
ingredients of cells to what was available on the land, in the air and in the ocean.
He found a heavy concentration of carbon and nitrogen inside the nucleus of cells. Both nitrogen and
carbon are much more heavily concentrated in the  69
 atmosphere and in the earth‘s crust than they a re in the ocean. The two elements were probably in
abundant supply due to the relatively frequent volcanic action that occurred in the early part of the
earth‘s existence. Furthermore, those two elements can readily combine into a nitrogen -carbon -
nitrogen -carbon (N -C-N-C) formation, according to Revici. This formation, when combined with
hydrogen, produces a strong positive electrical charge, which makes it conducive to attracting
formations with negative electrical charges. Sure enough, the N -C-N-C formati ons are the basis for
numerous amino acids and nitrogenous bases found in the nucleus. (Amino acids and nitrogenous
bases are both important compounds for the formation of proteins, which are important building blocks
for life.) These findings provided ten uous but useful support for his ideas.
More convincing evidence comes from examining the fluid layer outside the nucleus of cells which is
referred to either as intracellular fluid or cytoplasm. Revici took note of the fact that the concentration of
potassium is 59 times higher in the human cytoplasm than is found just outside the human cell
(extracellularly). He also noticed that this ratio is quite similar to the concentration of potassium in the
earth‘s crust compared to that found in the ocean. In fac t, the concentration of potassium is 61 times
higher in the earth‘s crust than it is in the world‘s oceans. The two ratios of 59:1 and 61:1 are close
enough to each other to be considered a match.
Revici also compared sodium and potassium concentrations in the blood serum. For example, the
concentration of sodium in human blood serum is 16 times higher than is the concentration of
potassium in the extracellular human blood serum. Not so coincidentally, the Pacific Ocean‘s sodium
concentration is 16 times higher than its potassium concentration.
It should be noted that sodium and potassium are almost interchangeable in chemical reactions —
that is, they will combine with the same elements, if given the chance. The most common examples
of that fact being s odium chloride and potassium chloride, both table salts. This means that if both
elements had been available in equal abundance both on land and in the ocean, it is highly unlikely
that the large ratios given above would exist in intra - and extracellular d evelopment.
If the ratio of intracellular potassium to extracellular potassium is approximately 60 to 1, and the
ratio of the earth‘s potassium to that of the ocean‘s is also approximately 60 to 1, then the evidence
suggests that the cytoplasm was formed  on land.
If the ratio of sodium to potassium in the ocean is 16 to 1, and a 16 to 1 ratio of sodium to potassium
exists in our extracellular compartment, then the evidence suggests that the extracellular compartment
evolved in the ocean.
Because the li pid layer of the cytoplasmic level acts to keep out the material of the extracellular level,
it is clear that the development of the cytoplasmic layer preceded the formation of the extracellular
level.1

Thus, Revici hypothesized that the intracellular for mation of life took place on  70
 the earth‘s crust prior to the formation of the extracellular component which took place in the ocean.
For an independent perspective on the extracellular fluid, it is  worth considering the words of Sherwin
B. Nuland, M.D., who teaches surgery and the history of medicine at Yale. In his magnificent book,
How We Die  he discusses the extracellular fluid:
It is as though the earliest groups of prehistoric cells, when they
first began to form complex organisms in the marine depths from
which they drew sustenance, brought some of the sea into and
around themselves so that they might continue to be nourished by
it.
To get a picture of how this evolutionary process worked in human development, picture a type of
nucleus that was hanging out in the mud for a period of, say, a few billion years. There was an
abundance of potassium around. According to Revici, some of tho se nuclei found the potassium to be
quite useful, so they incorporated it, not into the nucleus, but as part of a new surrounding layer which
we call the cytoplasm. The nucleus already had a membrane which prevented much of the potassium
from penetrating i t. Therefore, the potassium compound was taken up by the cytoplasm outside the
nucleus. (To protect the cytoplasm, a lipidic layer came into play as well, but I‘ll discuss that more later
in this chapter.)
In the course of a billion more years, some of t hese new life forms, with their cytoplasmic coats,
migrated successfully to the sea. These cells found an abundance of sodium in the sea. But the sodium
was unable to penetrate the lipid protection surrounding the cytoplasm. Yet, over a period of many
millions of years, the life form successfully incorporated the sodium into its lifestyle, outside


 formless, that manages it all. The intention
of this universe is manifested in zillions of ways in the physical world, and
every part of you, including your soul, your thoughts, your emotions, and ofcourse the physical body that you occupy, are a part of this intent. So, if
intention determines everything in the universe and is omnipresent,
meaning there’s no place that it’s not, then why do so many of us feel
disconnected from it so frequently? And even more important, if intention
determines everything, then why do so many of us lack so much of what
we’d like to have?
The Meaning of Omnipresent Intention
Try imagining a force that’s everywhere. There’s no place that you can go
where it isn’t. It can’t be divided and is present in everything you see or
touch. Now extend your awareness of this infinite field of energy beyond
the world of form and boundaries. This infinite invisible force is
everywhere, so it’s in both the physical and the nonphysical. Your physical
body is one part of your totality emanating from this energy. At the instant
of conception, intention sets in motion how your physical form will appear
and how your growing and aging process will unfold. It also sets in motion
your nonphysical aspects, including your emotions, thoughts, and
disposition. In this instance, intention is infinite potential activating your
physical and nonphysical appearance on Earth. You’ve formed out of the
omnipresent to become present in time and space. Because it’s omnipresent,
this energy field of intent is accessible to you after your physical arrival
here on Earth! The only way you deactivate this dormant force is by
believing that you’re separate from it.
Activating intention means rejoining your Source and becoming a
modern-day sorcerer. Being a sorcerer means attaining the level of
awareness where previously inconceivable things are available. As Carlos
Castaneda explained, “The task of sorcerers was to face infinity”
(intention), “and they plunged into it daily, as a fisherman plunges into the
sea.” Intention is a power that’s present everywhere as a field of energy; it
isn’t limited to physical development. It’s the source of nonphysical
development, too. This field of intention is here, now, and available to you.
When you activate it, you’ll begin to feel purpose in your life, and you’ll be
guided by your infinite self. Here’s how a poet and a spiritual teacher
describes what I’m calling intention:
O Lord, thou art on the sandbanksAs well as in the midst of the current;
I bow to thee.
Thou art in the little pebbles
As well as in the calm expanse of the sea;
I bow to thee.
O all-pervading Lord,
Thou art in the barren soil
And in the crowded places;
I bow to thee.
— from Veda XVI by Sukla Yajur
As you make your metaphorical bow to this power, recognize that you’re
bowing to yourself. The all-pervading energy of intention pulses through
you toward your potential for a purposeful life.
How You Came to Experience Yourself As
Disconnected from Intention
If there’s an omnipresent power of intention that’s not only within me,
but in everything and everyone, then we’re connected by this all-pervading
Source to everything and everyone, and to what we’d like to be, what we’d
like to have, what we want to achieve, and to everything in the universe that
will assist us. All that’s required is realigning ourselves and activating
intention. But how did we get disconnected in the first place? How did we
lose our natural ability to connect? Lions, fish, and birds don’t get
disconnected. The animal, vegetable, and mineral worlds are always
connected to their Source. They don’t question their intention. We humans,
however, with our capability for presumably higher brain functions, have
something we refer to as ego, which is an idea that we construct about who
and what we are.
Ego is made of six primary ingredients that account for how we
experience ourselves as disconnected. By allowing ego to determine your
life path, you deactivate the power of intention. Briefly, here are the six egobeliefs. I’ve written more extensively about them in several of my previous
books, most notably Your Sacred Self.
1. I am what I have. My possessions define me.
2. I am what I do. My achievements define me.
3. I am what others think of me. My reputation
defines me.
4. I am separate from everyone. My body defines me
as alone.
5. I am separate from all that is missing in my life.
My life space is disconnected from my desires.
6. I am separate from God. My life depends on God’s
assessment of my worthiness.
No matter how hard you try, intention can’t be accessed through ego, so
take some time to recognize and readjust any or all of these six beliefs.
When the supremacy of ego is weakened in your life, you can seek intention
and maximize your potential.
Holding on to the Trolley Strap
This is a practice I find exceedingly helpful when I want to activate
intention. You may find that it works for you, too. (See Chapter 3 for an
entire chapter describing ways to access intention.)
One of my earliest memories is of my mother taking her three boys on the
streetcar on the east side of Detroit to Waterworks Park. I was two or three
years old, and I recall looking up from the seat and seeing the hand straps
hanging down. The grown-ups were able to hold on to the straps, but all I
could do was imagine what it would be like to be so tall as to grab those
straps way above my head. I actually pretended that I was light enough to
float up to the hanging handles. I then imagined feeling safe and the trolley
taking me where it was destined to go, at whatever speed it chose, picking
up other passengers to go along on this glorious adventure of streetcar
riding.In my adult life, I use the image of the trolley strap to remind myself to
get back to intention. I imagine a strap hanging down about three to four
feet above my head, higher than I’m capable of reaching or jumping up to
grab. The strap is attached to the trolley, only now the trolley symbolizes a
flowing power of intention. I’ve either let go of it or it’s just out of my
reach temporarily. In moments of stress, anxiety, worry, or even physical
discomfort, I close my eyes and imagine my arm reaching up, and then I see
myself float up to the trolley strap. As I grab the strap, I have an enormous
feeling of relief and comfort. What I’ve done is eliminate ego thoughts and
allow myself to reach intention, and I trust this power to take me to my
destination, stopping when necessary, and picking up companions along the
way.
In some of my earlier works, I’ve called this process the pathway to
mastery. The four pathways may be helpful to you here as steps toward
activating intention.
Four Steps to Intention
Activating your power of intention is a process of connecting with your
natural self and letting go of total ego identification. The process takes
place in four stages:

1. Discipline is the first stage. Learning a new task requires training your
body to perform as your thoughts desire. So, eliminating ego identification
doesn’t mean disconnecting from your relationship with your body, but
rather, training your body to activate those desires. You do that with
practice, exercise, nontoxic habits, healthy foods, and so on.
2. Wisdom is the second stage. Wisdom combined with discipline fosters
your ability to focus and be patient as you harmonize your thoughts, your
intellect, and your feelings with the work of your body. We send children
off to school telling them: Be disciplined and Use your head, and call this
education, but it falls short of mastery.
3. Love is the third stage. After disciplining the body with wisdom, and
intellectually studying a task, this process of mastery involves loving whatyou do and doing what you love. In the world of sales, I call it falling in
love with what you’re offering, and then selling your love or enthusiasm to
potential customers. When learning to play tennis, it involves practicing all
of the strokes while studying strategies for playing the game. It also
involves enjoying the feeling of hitting the ball and of being on the tennis
court—and everything else about the game.
4. Surrender is the fourth stage. This is the place of intention. This is
where your body and your mind aren’t running the show and you move into
intent. “In the universe there is an immeasurable, indescribable force which
shamans call intent, and absolutely everything that exists in the entire
cosmos is attached to intent by a connecting link,” is the way Carlos
Castaneda describes it. You relax, grab the trolley strap, and allow yourself
to be carried by the same power that turns acorns into trees, blossoms into
apples, and microscopic dots into humans. So grab that trolley strap and
create your own unique connecting link. Absolutely everything in the entire
cosmos includes you and your disciplined, wise, loving self, and all of your
thoughts and feelings. When you surrender, you lighten up and can consult
with your infinite soul. Then the power of


 I have never taken that step.Hot Molasses, Lemon & Prune Drink
-1-2 cups of water
-1-2 teaspoons of blackstrap
molasses
-2 tablespoons of lemon juice
-1/4 cup pitted prunes, cut in
half1. Place everything in a pot on the stove and bring to a simmer. Let the
mixture simmer for 10-15 minutes, stirring occasionally.
2. With a slotted spoon remove the prunes. Make fresh and drink once a
day.
59Copyright 2014 everydayroots.com ConstipationY ou will need… DirectionsRaisins are packed full of dietary fiber. This means that the body can’t really digest them, so they add bulk to
stool and encourage things to move through the system. It also means they draw water from the intestinal track,
which can soften stool that is hardened and is difficult to pass. Drink the water along with the raisins to add fluid.Soaked Raisins
-1 cup of regular raisins
-1 ½ cups of fresh water
-a bowl1. Soak raisins overnight and eat in the morning. Drink the water that
they were soaked in as well. Repeat daily as needed.
60Copyright 2014 everydayroots.com ConstipationY ou will need… DirectionsI went through a period of time in which I came down with multiple
bouts of bronchitis, and in that time I got far more intimate with coughs
than I ever wanted to. Whether you have the flu, a cold, bronchitis,
or just a reaction to dry air, not being able to stop coughing is simply
dreadful. They’re not just physically uncomfortable either. Nothing,
except perhaps crickets, makes a heavy silence more awkward than a
cough.
There are two main kinds of coughs-dry and productive. A dry hacking
cough is just that-a dry hacking cough. A productive cough brings
up phlegm or mucous. If you have a productive cough, do not try to
suppress it, your body needs to get rid of any gunk in your lungs. That
being said the below remedies include solutions for both dry coughs
(suppressing them) and productive coughs (help loosen stuff up.)
Brushed aside by big companies claiming that their products “wouldn’t
be so popular if they didn’t work” this study did not get the credit
it deserved. In 2010, a review of studies found there truly isn’t any
evidence over-the-counter cough medicine did anything-even ones with
ingredients like dextramoraphane or guafesenin. Those with codeine
had such trace amounts they would have no real effect (which makes
sense, since they’re selling it over the counter.)
In 2008, the FDA put it out there that because there was no proof of
them actually working, and little research on side effects, cough syrup
should be avoided in children under the age of 4 years. The American
Academy of Pediatrics took this a step farther, saying to avoid use in
children less than 6 years.
If they don’t necessarily do anything then, why do we spend so much
money on them?  A lot of it is probably because people take comfort in
them-and don’t ever, ever, ever, underestimate the power of the placebo
effect. So if you don’t have to take them, why would you ever drink out
of that dreaded plastic cup again?Cough
Homemade Cough Syrup
-Y ou can use both honey and
sugar if you like, just adjust
the layering accordingly, and
remember that it will be sweeter!
If you choose to use garlic, unlike
onion, there is no exact amount to
put in. Start with 9-12 cloves or so
roughly chopped and find a flavor
profile that is to your preference
61Copyright 2014 everydayroots.comTips & TroubleshootingThis cough syrup contains onions or garlic and white sugar, brown sugar, or honey. Sound delicious? No, but
sometimes it just can’t be avoided. In my opinion, this also tastes a heck of a lot better than the stuff sold in
stores. If you have a dry cough, honey is great for soothing itchy and irritated throats. It may also help fight off
any bacteria that could be causing your cough. The white/brown sugar serves as a substitute for honey if you
prefer it. Both onion and garlic strengthen the immune system, work as natural anti-biotics, anti-inflammatories,
and expectorants.Homemade Cough Syrup
-1 red or yellow onion OR 1/2
head to 1 head of garlic
-Roughly 1 cup of organic raw
honey or roughly a cup OR
roughly a half of granulated
white sugar or brown sugar
-A jar or something similar
with a tight fitting lid that will
comfortably but snugly hold
your onion.1. Slice the onion evenly. Place the base of the onion in your jar, and
then pour honey in a layer over it (or cover in a layer of sugar, if that’s
your sweetener of choice.) Continue to alternate layering the onion and
sweetener.
2. Cover tightly and let it sit overnight out on the counter, or for 8-12
hours. After it has sat out, there will now be liquid in the jar. Use a
spoonful as needed to control your cough, up to 3 spoonfuls an hour, if
needed.
3. If you are making this for little ones, use the onion instead of the
garlic, and the sugar instead of the honey. It will keep in the refrigerator
for up to 1 month.
62Copyright 2014 everydayroots.com CoughY ou will need… DirectionsLicorice root tea is a wonderful substance if you’re suffering from a cough. Its properties lend themselves to
relieving the itchy, tingling feeling that may trigger a cough, a dry cough in particular, and the liquid helps boost
fluid intake.Licorice Tea
-3 full tablespoons of chopped,
dried, licorice root
-2 ½ cups of cold water
-Honey (optional)
-A saucepan1. Combine the chopped, dried, licorice root with cold water in a
saucepan.
2. Bring to a boil over medium heat and then reduce the heat to low,
letting it simmer for about 10 more minutes. When it’s done, strain, add
honey to taste, and drink in its entirety 2-3 times a day.
63Copyright 2014 everydayroots.com CoughY ou will need… DirectionsAnise oil extract is used in cough syrup sold over the counter, and is well-known to help calm a bad cough. The
gingers scent and flavor help decongest and soothe an itchy throat.Ginger-Anise Cough Syrup
-1 tablespoon of chopped
ginger root
-2-3 whole star anise cloves
-Honey (optional)
-1 cup of water1. Pour cold water in a saucepan and add in ginger root and star anise.
2. Bring to a boil over medium heat, and then reduce the heat to low
and let the tea simmer for 10-15 more minutes. Strain, add honey if you’d
like, and sip 2-3 cups a day.
64Copyright 2014 everydayroots.com CoughY ou will need… DirectionsEvery month women have to deal with a boatload of unfortunate
happenings, including painful cramps. While they often diminish with
age or after child-birth, this isn’t always the case, and they can really
put a damper on your day. When the uterine lining begins to break
down, molecular compounds called prostaglandins are released. These
chemicals cause the muscles of the uterus to contract, which helps shed
the lining. These contractions are essentially a miniature version of labor
contractions-in fact prostaglandins are sometimes given in hospitals
to induce labor. The severity of the cramps may be related to varying
levels of prostaglandins in the uterine lining in women, with higher
levels increasing discomfort. Assuming that your cramps are normal and
benign, there are a few remedies you can pull from the cupboards and
spice rack to help ease the pain.Cramps
-Placing a hot water bottle or
heating pack over your lower
abdomen can help relax muscles
that are tight, or in spasm, and
reduce discomfort.
-Exercise is the last thing you
want to do when you are hit
with cramps, but getting up and
moving can truly help relieve the
pain.
-If you feel cramps in your back,
it could be because of the way
your uterus is tipped. If it is more
backwards than forwards, this
can contribute to the sensation of
back pain.
-Drink plenty of water.
Dehydration can contribute to the
production of a hormone called
vasopressin which constricts
blood vessels, and can make
cramps even more painful.
65Copyright 2014 everydayroots.comTips & TroubleshootingMint, either peppermint or wintergreen, is a common plant to turn to when it comes to easing stomach or
abdominal pain. It can also help with any gas or bloating that may be making you uncomfortable along with the
cramps. But why basil? It seems that basil works in a similar way to common painkillers, which interfere with
prostaglandin synthesis


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70. Stricker, S.: Untersuchungen Ober die: Contractilitit der Capil
harc:n. Sitz:ungsber. d. Akad. Wien. Math-Naturwet. Kassc: III,
Abt. 74, 1886.
71. Sze-nt-Gy6rgyi, A.: Towards a new biochemistry. Science
93:609, 1941.
12. Tafel, J.: Cited by Boc:kris, J. O'M., and OraZiC, D. M.:
ElectrO-chemical science:. London, Taylor & Francis Ltd.,
1972, p. 5.
73. Tc:dner, B. T.: Automatic recording of biological impedances.
J. Med. Engin. and Tech. 2:70, 1978.
74. Thomasset, M. A.: PropriC:tCs bio~lect rique des tissus. Lyon
Mcdicalc 209: 132S, 1963.
75. Trukhan, E. M.: Determination of the moblliry of charge free
carriers in biological combinations. Biofi7.ika 11:412, 1966.
76. Vimtrup, B. J.: Beitrll.ge z:ur Anatomic der Kapillartn. 1. Ober
konuaktile Elemc:ntc: in dcr Gefasswand dc:r Blutkapillaren. z.
Gcsamte Anat. 6S: 150, 1922.
77. Vimtrup, B. J.: Beitrige z:ur Anatomie der Kapillarcn. II.
Wc:itc:rc Untersuch ungen llber kontrak:tile Elemente in der Gc:
flisswand der BlutkapiJlaten. z. Anat. Entwicklungsgesch.
68:469, 1923.
78. Weibel, E. R.: On pericytes, particularly their existence on lung
capillaries. Microvasc:. Res. 8:218, 1974.
79. Weiss, L., and Ze~c l, R.: Cell surface negativit)' and the:
binding of positi\·ely charged particles. J. Cell Physiol. 77: 1979,
1971.
80. 'Whittake-r, V. P., and Gray, E.


  will  make  your  Happiness  Complete!  I thank  you. DISCOURSE  III 35
SAN  FRANCISCO,  CALIFORNIA  February  13,
Mr. Ballard:
The Great  Divine  Director  will  speak  His  Wishes  to the
students,  as He flashes  the Words  before  me in Living
Light.  Will  you  feel within  yourselves  the Mighty  Import
of These  Words ?
GREAT  DIVINE  DIRECTOR
In My Humble  Endeavor  to serve  you,  Oh Beloved  Stu-
dents  of San  Francisco,  and  those  who  are visiting  here,
it is with  a Definite  Purpose  I have  come  to render  a Service
for you.  From  By Being,  there  have  gone  Threads  of Light,
Streams  of Light,  if you  please,  carrying  Definite  Qualities
into your  Hearts  and  your  Feeling  World;  that  you  may
more  quickly  enter  into  the Harmony  and  the Acceptance
of your  "Mighty  I AM  Presence";  and  thereby  gain  your
Victory,  so you do not have  to go thru  a much  longer  period
for Its Achievement.
A little  less Powerful  Service  is being  rendered  for you,
than  there  was  to the Children—Rex,  Bob,  Nada  and  Pearl
and This  Good  Brother,  who  came  to Me in India.  I have
come  to you here,  in the comfort  of this  auditorium  which
is provided  in your  city.  Will  you  feel and  keep  before  your
consciousness,  that  This  Instruction  is not an ordinary  ac-
12 DISCOURSE  III  13
tivity ? Even  from  Our  Octave  of Light,  It is an Extraordi-
nary  Activity!  I may  not set aside  time  and  space  for all of
you, as a Group,  as was  done  for those  Blessed  Children;
but a Service  occupying  a similar  position  for you,  has been
rendered.
To the degree  you  can accept  This  Help  and  keep  your
feeling  world  harmonized,  will  you  see the Out-picturing
of Those  Qualities  more  quickly;  not  only  in producing
Perfect  Health  in your  body  and  more  quickly  solving  the
problems  before  you;  but  in quickly  rising  into  that  State
of Consciousness  where  you  no longer  consider  problems.
In calling  your  "Beloved  Mighty  I AM  Presence"  into  ac-
tion,  you  not only  solve  the apparent  ones,  but It keeps  you
above  all problems.  That  is your  Victory!  That  is the
Achievement  for which  you  have  come  into  many  embodi-
ments!
Today,  thru  the  Great  Gracious  Assistance  of our  Be-
loved  Saint  Germain,  He chose  of His Own  Volition,  to try
out and  prove—that  with  the Assistance  of the Great  Cos-
mic Law,  the  time  had  arrived,  when  great  numbers  of
mankind  could  understand,  appreciate  and  accept  the
Reality  of their  own  "Mighty  I AM  Presence,"  which  the
Chart  shows  to you  definitely!
The Individual,  who  thinks  This  Great  Knowledge  Saint
Germain  has brought  forth,  is but imaginary,  can of course
receive  but little  benefit;  because  the repulsion  of his or her
own  feeling  of doubt,  will  repel  Our  Help;  until  such  time,
as those  Individuals  can  feel  the Great  Acceptance  of This 4 THE  "7 AM"  DISCOURSES
Knowledge,  This  Truth,  the Mightiest  which  the Earth  can
ever receive!
Your  Knowledge  of the Presence  and  the Acceptance  of
your  "Mighty  I AM  Presence,"  is the END  of all Earthly
Pilgrimage!  Those  who  will  apply  This  Truth  as directed
and refuse  acceptance  to appearances,  will  quickly  enter
into the Fulness  of the Courage,  Strength  and  Confidence
which  gives  them  the certain  feeling  that  It is Really  True.
You will  understand,  Beloved  Ones,  after  centuries,  hun-
dreds  and  perhaps  thousands  of embodiments,  in which
each  of you  has lived,  the gaining  of your  momentum  of
limitations,  must  necessarily  be tremendous!  Notice  the
vast difference  in what  you  have  known  before,  as the ad-
vancement  of the mass—in  comparison  to your  Individual
Knowledge  of your  "Beloved  Mighty  I AM  Presence";  and
the Eye  Picture  which  you  have  before  you,  thru  which  you
are calling  your  three  faculties  of activity  into  vivid  action
for yourselves.
You may  accomplish  your  Victory  today,  thru  the Use
of the Violet  Consuming  Flame;  by calling  your  "Mighty
I AM  Presence"  into  action  to pass  It from  your  feet  up,
a Dazzling  Radiance  like  a blow-torch,  consuming  every-
thing  discordant  which  you  have  drawn  about  you  thru
the centuries.  Your  achievement  is definite,  certain  and
quickly  accomplished!
The accumulation  of limitations  which  you  have  drawn
about  you  thru  the  centuries,  has  been  a long  laborious
process.  Strange  is it not,  that  mankind  would  willingly DISCOURSE  III  15
draw  the  people  into  more  and  more  dense  and  limited
conditions ? Yet,  only  when  the people  know  the Great  God
Presence  which  beats  their  Hearts,  can  strength  be sus-
tained  within  the human  form;  which  will  enable  them  to
hold  their  attention  firm  enough  on their  "Mighty  I AM
Presence,"  to set them  Free!  Then,  Its Mighty  Energy  may
be released  in Sufficient  Quantity,  Sufficient  Power,  to not
only  consume  all discordant  conditions  and  accumulations;
but to draw  from  the Presence,  those  Mighty  Currents  of
Energy—which  sweep  into  the body  like  a Mighty  River,
if you please,  and  which  will  sweep  out every  imperfection.
You may  wonder  why  We  continually  pound,  and
pound,  and  pound,  these  Definite  Explanations  to man-
kind—because  they  must  understand  This  Truth.  Those
who  refuse,  will  go on and  spend  many  embodiments,  be-
fore they  have  This  Opportunity  again;  because  those  who
pass out,  consciously  refusing  This  Knowledge  today,  will
not be permitted  to re-embody  and  gain  the Glory  which
the next  embodiment  would  bring.
When  once  the outer  consciousness  of mankind  is given
the Opportunity,  and  the stubbornness  of the human  and  its
ridicule,  refuses  acceptance  to the Great  Light  and  Truth
of the Presence,  then  people  will  wait  much  longer  than
those  who  have  not heard  of It. There  is only  one  thing  in
all this  world  of human  activity,  which  will  not allow  any
one on the face  of This  Earth  to accept  the "Mighty  I AM
Presence,"  and  that  is the accumulated  stubbornness  of the
human  mind  and  feeling,  the outer  activity  of it! 6 THE  "7 AM"  DISCOURSES
So, today,  I do congratulate  you,  Oh Beloved  Children  of
the Earth!  Seeing  the Expansion  of the Light  within  you
and your  sincere  earnestness,  with  Great  Joy,  I came  forth
into your  city—into  your  midst;  to try once  again


. It can allow the body to stimulate anaerobic glycolysis (the
process by which blood sugar is broken down to form energy-giving
lactate) without risk of injury. It improves the strength of the breathing
muscles and tolerance to breathlessness, and it reduces the ventilatory
response to hypercapnia and hypoxia (hypercapnia is when CO2 is too high,
hypoxia is low blood oxygen). It gives increased VO 2 max (the threshold of
the body’ s ability to transport and use oxygen during physical activity) and
produces better running economy, better repeated sprint ability for team
sports, and better -sustained fitness during rest or injury.
By re-creating the low oxygen pressures coherent with altitude training,
it may also be possible to improve disease resistance and general health. In
a study that began in 1965 and ran until 1972, scientists examined the
effects of high altitude on common diseases in 20,000 soldiers stationed at
altitudes of between 3,692 and 5,538 meters. The men had limited access to
basic personal hygiene such as baths and changes of underwear, and
researchers anticipated that a prolonged stay at high altitudes would result
in poor mental and physical health and reduced performance.1
Contrary to these expectations, it was found that a two to three years’
stay at high altitudes was associated with a statistically significant lower
incidence of many physical illnesses, including respiratory infections, high
blood pressure,  diabetes, asthma, and skin diseases. The number of
psychiatric disorders was more  than halved at high altitude, despite themonotony of the men’ s surrou ndings and their anxiety around isolation
from family members.1
UNDERST ANDING THE PROBLEM: SUBOPTIMAL
BREA THING
Since breathing is such an intrinsic function, it can be hard to recognize that
we could do it better, unless there’s an obvious issue that causes regular
discomfort. Even then, we might not realize that the proble m could be
addressed simp ly by improving our breathing patterns. To grasp the
importance of breath training, we need to understand what the problem is.
A breathing pattern disorder, or dysfunctional breathing, is a condition
in whic h breathing is problematic and produces symptom s such as
breathlessness. It manifests as a psychologically or physiologically based
habit, such as breathing too deeply, breathing too fast (both symptoms of
hyperventilation), upper chest breathing during rest, or breathing irregularly
with frequent breath holding or sighing.2 Breathing pattern disorders affect
9.5% of the studied adult popu lation,2 rising to 29% among people with
asthma and 75% of those with anxiety.3,4 These figures are not surprising,
given that asthma, anxiety, panic attacks, and stress all negatively influence
breathing patterns, feeding back to create a vicious cycle of inefficient
breathing.
Chronic hyperve ntilation, the tendency to breathe too much air, is the
most common and extensively studied trait in breathing pattern disorders.5
One typical characteristic is fast breathing, often through an open mouth.
This can occur both during waking and sleeping. Other signs include using
the upper chest to breathe and having noticeable breathing patterns.
Biochemically, it simply means breathing more air than the body needs,
causing blood CO2 levels  to drop.6 Although the term chronic
hyperventilation  is often  used synonymously with dysfunctional breathing,
it is just one type of breathing pattern disorder.
In fact, dysfunctional breathing is not a problem confined to the
respiratory system. It has a significant impact on overall health. For
example, excess ive breathing is closely linked to cardiovascular disease. A
research study of a Minneapolis intensive coronary unit found that of 153heart attack victims, 100% breathed predominantly using their upper chest,
75% were chron ic mouth-breathers, and 70% demonstrated open-mouthed
breathing during sleep.7
Looking at the wider impact on health, a 1998 study reported that
patients with just 14 common symptoms were responsible for almost half of
all primary healthcare visits in the United States. Of those complaints,
which include abdominal pain, chest pain, headache, and back pain, only
10% to 15% were found to be the result of organic illness.8 At the same
time, every one of those ailments can be made worse by disordered
breathing. Put simply, the quality of breathing has significant implications
for health and longevity.
A comprehensiv e list of the symptoms and signs of hyperventila tion can
be found in the book Behavioral and Psychological Appr oaches to
Breathing Pattern Disor ders by Beverly Timmons and Robert Ley.9 The
following list of symptoms was provided by Dr. L. C. Lum, an Emeritus of
the Department of Chest at Papworth and Addenbrooke’ s Hospitals,
Cambridge, United Kingdom in personal communications in 1991. Faulty
breathing can af fect any or gan or system producing symptoms that include:
• General:  fatigue, poor concentration, poor performance, impaired memory,
weakness, disturbed sleep, allergies
• Respiratory (breathing):  breathlessness after exertion, tight chest, frequent
sighing, yawning and snif fing, irritable cough, inability to take a satisfying breath
• Cardiovascular (the heart and blood vessels):  irregular or fast heart beats and
palpitations, Raynaud’ s Syndrome, chest pain, cold hands and feet
• Muscles:  muscle pain, cramping, twitching, weakness, stif fness and tetany (muscles
that spasm and seize up)
• Gastrointestinal (the digestion):  heartburn, acid regurgitation or hiatus hernia,
flatulence or belching, bloating, dif ficulty swallowing or feeling of a lump in the throat,
abdominal discomfort
• Neurological (the nervous system):  dizziness, headaches and migraines,
paresthesia (tingling or numbness, pins and needles) of the hands, feet, or face, hot
flashes
• Psychological:  anxiety, tension, depersonalization, panic attacks, phobias
L. C. Lum, 1991
Dysfunctional breathing can exist alongside other conditions. For
example, patients with chronic obstructive pulmonary disease (COPD) may
have coexisting  breathing disorders. The exercise-induced breathlessness
that people with conditions such as COPD and asthma experience is notalways caused by their disease. More often than not, poor breathing patterns
also contribute.
CAUSES OF UNHEAL THY BREA THING P ATTERNS
Remember, three main factors are at play in the development of breathing
pattern disorders:
1. Biochemical
2. Biomechanical
3. Psychological10
While the underlying causes of problem breathing can vary,
environmental factors, lifestyle habits, and genetic predisp osition are
common trigger s. Often, these disorders are simply the result of a lack of
awareness and a lifelong habit of breathing through an open mouth.
BIOCHEMICAL TRIGGERS
The biochemica l aspect of dysfunctional breathing, which has to do with
the balance of oxygen and CO2, is often trigge red or exacerbated by a
common misunderstanding about deep breathing that, paradoxically, sets of f
the imbalance. Stress counselors, gym instructors, sports coaches, yoga
teachers, Pilates coaches, physiotherapists, and media personalities
encourage their clients to “take a deep breath” to bring more oxygen into
the body. However, a deep  breath is often confused with a big breath. A
deep  breath is the sort of breath a baby takes naturally, a gentle, quiet
inhalation into the belly, using the diaphragm. In contrast, a big breath is
often taken in loudly through the mouth and generally involves  upper chest
movement. This results in overbreathing, setting off a biochemical
imbalance in CO 2 and oxygen levels.
A sedentary lifestyle can also have a huge impact on the way the body
processes oxyge n. When we move our muscles, we generate CO2, an
important gas that helps maintain proper oxygenation of the body. A lack of
exercise results in lower production of CO2, and this may contribute to
overbreathing. This is essentially a modern affliction. Fifty  years ago,people spent an estimated four hours each day doing some sort of physical
exercise. Today, as sedentary work has become more common,11 fewer than
5% of adults manage even half an hour of daily exercise.12 That means that
many people are likely to have biochemically unbalanced breathing
patterns.
Even the simple act of talking can cause overbreathing. When we speak,
it is normal for both respiratory rate and breathing volume to increase. If we
speak at length, we overbreathe. People who work in jobs like retail,
telesales, and teaching where they are required to talk all day will know all
too well how tired and drained they can feel after work. In addition to its
biochemical impact, excessive talking can leave you with a dry throat and a
faster heart rate.
BIOMECHANICAL TRIGGERS
Dysfunctional breathing is often associated with poor coordination of the
diaphragm, abdominal muscles, and muscles of the rib cage.13 This is
closely related to posture. The most important breathing muscle is the
diaphragm. This thin sheet of muscle is located at the bottom of the ribs,
separating


 Terri’s accident was not her fault. She was not to blame.
Terri was on her own journey of life and losing her leg was part of her path.
Now Terri has for given herself and she takes notice of her intuition and
allows it to guide her in her decision making.Is My Sixth Chakra Out of Balance?
Read the following statements.
Scor e 1 if you agr ee slightly. Scor e 2 if you agr ee.
Scor e 3 if you agr ee str ongly.
I don’ t really know what spirituality is. I am afraid of death.
I am highly impressionable.
I find it really dif ficult to focus or concentrate on something for long
periods of time.
I never plan ahead.
If it wasn’ t for ( name of person ) I would be living my life in a dif ferent
way.
I regularly have nightmares. I feel as if my life is stuck.
I have very poor co-ordination. Intuition is a load of nonsense.
My life is going nowhere. I just have to make an ef fort to get through each
day.
I rarely (or never) dream.
A wise person only uses their head to make decisions. I am obsessive.
Science is my God.
The physical universe is the only universe that exists.
Mystics, psychics and people who channel messages from other dimensions
are delusional.
I am afraid of what other people will think of me if I do what Ireally want to do.
When I look at other people’ s lives, they all seem so much more together
than mine.
I have one or more of the physical problems linked with this chakra, listed
at the beginning of this chapter (a point for each one).
Add up your  scor e.
Under  5 points: It is in balance.
5–15 points: It’ s slightly out of balance.
15–20 points: You definitely need to r ebalance this chakra. Mor e than
20 points: Make it a priority to r ebalance this  chakra.
How Can I Balance My Sixth Chakra?
1 Research visual stimulation.
2 Play memory games with cards such as snap or patience.
3 Start keeping a dream diary.
4 Learn eye exercises from a yoga teacher.
5 Take up meditation.
6 Find a Body Talk therapist and learn the reciprocals technique.
7 Have some craniosacral therapy sessions.
8 Spend time in nature.
9 Try guided meditation. You can either download some meditations online,
use a CD or find a yoga teacher who incorporates guided meditation into
their classes.10 Join an art group, learn how to draw mandalas and explore your artistic
side.
11 Buy an illustrated book of optical illusions and keep it on your cof fee
table, using it whenever you have some spare moments.
12 Buy a light that changes colour and sit and watch it.
13 Each evening reflect on the day and make a note of the three most
beautiful things you saw that day. It could be a work of art, a flower or an
act of kindness.
14 Listen to classical music, especially in the key of A.
15 Rub your palms vigorously together until they are hot.
Place them over your open eyes. Feel your eyes drinking in the warmth.
When you can no longer feel any heat, close your eyes and remove your
hands. Sit quietly for a few moments.
16 Place your right palm on your right temple and your left palm on your
left temple, allowing your fingers to point towards the back of your head.
Press gently but firmly. Stay for a few minutes then release your hands and
sit quietly for at least 5 minutes.
17 When the phone rings practise ‘sensing’  who is calling before you pick
up.
18 Have a few sessions with a past-life regression therapist.
19 Have a Shirodhara treatment (oil drip therapy).
20 Carry or wear one of the crystals listed at the beginning of this chapter.
21 Bring the colour of this chakra into your life.
22 Chant the mantra for this chakra out loud.
23 Listen to the solfeggio frequency for this chakra.24 Use the recommended oils for balancing this chakra.
Affirmations
My intuition is strong. I trust my intuition. I can see clearly.
I trust my inner wisdom.
Healing Guided Meditation for Sixth Chakra
Sit or lie in a comfortable upright position with your eyes closed.
Place your index finger on your third eye, in the centre of the point just
above your eyebrows. Gently rub this point up and down, not side to side.
Keep your inner gaze on the point where you are rubbing. After a couple of
minutes stop rubbing and rest your hands on your knees or by your side.
The eyes remain closed as you keep the inner gaze on this third eye point.
Observe any sensations you experience. Breathe softly through the nose as
you observe. If thoughts arise in the mind allow them to drift away again
and bring your focus back to the forehead. Stay in this position for as long
as you like.
When you are ready to finish, rub the palms of your hands together
vigorously to create heat and place the hot palms on your feet until the heat
dissipates.
OceanofPDF.comChapter 8
The Seventh Chakra
Location: At the top of the head. Just as the base chakra forms a downward
funnel connecting us to the earth, the crown chakra forms a funnel of
energy opening upwards.
The Sanskrit name is SAHASRARA  (pronounce sa-has-rah-ruh) Also
known as: The crown chakra, thousand-petalled lotus
The colour related to this chakra: Violet (sometimes with white or gold
edges)
Number of lotus petals: 1000
Mantra: none
Yantra: A lotus with a thousand petals (see cover) Glands: Pineal
Element: None Body: Nirvanic Note: B
Solfeggio Frequency: 963 Hz
Sense: None
Yoga Posture: Headstand
Essential Oils: Lotus, ylang-ylang, jasmine, frankincense
Crystals: Blue Sapphire, Amethyst, Diamonds, Clear Quartz, Selenite
Rules: The muscular and skeletal system, skin, central nervous system, the
brain and the circulatory systemPhysical problems related to this chakra include: Epilepsy, headaches and
migraines, hysteria, stress-related disorders (highly strung), psychosis,
nervous tension, sleep disorders, coma, brain tumours, short-term memory
loss, chronic exhaustion (M.E.), oversensitivity to outside stimulus,
depression arising from feelings of emptiness.
Key Words: Knowing, wisdom, self-mastery
What Are Its Functions?
This chakra is of the finest ener gy and it is the highest of the seven main
chakras. It is connected to your spiritual self. It is through this chakra that
you are able to enter the highest states of consciousness. When it is
functioning to its maximum the seventh chakra brings the right and left
hemispheres of your brain into balance. Once it is fully awakened and in
perfect balance, you become an instrument of love in action. It is through
the crown that the soul comes into the body and it leaves from the crown at
death. In this high state of consciousness you feel a spiritual connection
with everyone and everything. You become a wise and intelligent human
being. You are discerning but non-judgemental and you have the ability to
analyse and assimilate information.
In truth you are an instrument of light. Getting all seven chakras into
balance and spinning to their maximum is the aim. Once you have
succeeded in doing that you can then be that instrument of light. Think of it
like a light bulb. Imagine you are a brilliant 100 watt bulb. If the glass of
your bulb is cloudy or dirty then despite the fact that you are 100 watts, you
won’ t be giving out much light. The more you clean your bulb, the more
light can shine through. How do you get that bulb clean? The best way to
ensure a safe and balanced opening of this chakra is by working on the
other six chakras. Then the crown will open of its own accord when it is
ready.
Once you have become a fully functioning light bulb (!) you can carry the
light out into the world, helping your fellow human beings, animals and the
environment. You will have moved beyond fear and you will have the
ability to take huge leaps of faith. Your intuition will be deep and powerful.You will be courageous, inspired and full of the joy that comes from living
a life beyond the ego. You’ll know when you’re at that stage because by
then you no longer think of yourself. All you’ll be concerned about is
asking, “How can I be of help?” or “How can I be used to help others?”
This is the chakra of total surrender of the ego. However, not only does it
need to be in balance within itself but it is vitally important that an open
seventh chakra is balanced by a perfectly harmonised first chakra. The more
energy that flows through this chakra, the deeper the surrender to Divine
will.
An Imbalanced Seventh Chakra
If your seventh chakra is under functioning, you feel as if your life lacks
joy. Decision making can be a real issue for you. You are prone to apathy
and you’re cynical about other people’ s belief systems. You are likely to
hold rigid belief systems which can lead you to forcing your beliefs down
other people’ s throats. Others will find you domineering.
If it’s over functioning you will


 supply of fruits and green-leaf vegetables. When
proper attention is paid to diet, fatigue is retarded, while endurance is increased. The
Japanese, Chinese and some of the Hindu tribes living in the Himalaya mountains, who
subsist on frugal diet and hardly eat any meat, possess most remarkable physical
stamina. These facts are worthy of careful attention, not only by athletes, but by all who
want to derive much benefit from their regular exercise." (from Vital Facts About
Foods" by Otto Carque p. 22.)
A booklet on "The Prevention of Infantile Paralysis" published by the National
Chiropractic Association discusses the subject of  fatigue as follows:
"Naturally, since the body is a very delicately balanced electro-chemical machine, a
disturbance of major calibre is set up when fatigue appears. Let us quote an authoritative
pathologist. ‘There is’ he says, ‘an excess of waste matter which accumulates in the
muscles, and when this is not quickly washed away it causes loss of motion to a degree
of complete loss of power. If this point is actually reached, there occurs the escape from
the muscles of a rich liquid protein which results in stiffness and unusability.’
"In nerve fatigue, which is brought about by substitution in the nutritive fluids of poison
for oxygen, there occurs ‘a blocking of the nerve impulses from the spinal cord to the
muscles.’ The immediate effect upon the muscles under fatigue is to produce slight
swelling and rigidity, morbid substances accumulate from which toxins (poisons) arise.
Upon the nerve the immediate effect is to cause the great cells which preside over those
pathways of action to swell—just as does any injured part. The danger here is, however,
that if this swelling is not promptly reduced and the accumulated fluid dispersed, death
of the cell is assured. Such an eventuality can only be followed by the slow shrinkage of
the muscles served by the nerve with their final and complete loss of power."It will be readily seen that  in describing the process of fatigue we have also described a
condition very like infantile paralysis."
OPERATIONS, ACCIDENTS AND INJURY "cause changes in the nerve-cells
supplying the part so that they are rendered less able to resist infection" says Dr. Geffen
(Medical Officer of Health for St. Pancras, England.) He observed that persons
contracting polio after appendectomy (removal of appendix) develop paralysis of the
abdominal muscles or even of the muscles of the intestine.
Injection of diphtheria-pertussis vaccine not only localizes the paralysis of persons
infected with virus but also increases the attack-rate. There can be little doubt, therefore,
that even the vaccination of children against poliomyelitis itself may provide the very
conditions which favor an attack and so increase the incidence to the first injection... A
child who is injected three times is at risk three times; there is replication of exposure.
"Persons with bulbar type of polio (an especially fatal type) give a history of removal of
tonsils and adenoids more frequently than do persons with other forms of poliomyelitis.
If a person who has had tonsillectomy develops polio the likelihood of bulbar
involvement is 4 times as great as one where the tonsils are intact." ("The Salk Story"
Bayly. p. 24)
Tonsils and adenoids are part of the lymphatic glandular system of purification and
when they are removed the impurities that they normally handle are thrown back into
circulation and cause all manner of diseases. The poisoning effects of the anesthetic and
the shock of the operation also help to reduce the vitality and over tax the already
poisoned body. The fact that the tonsils are enlarged and saturated with poison does not
indicate that they should be removed; it merely indicates that the intake of poisons
should be discontinued and the blood stream cleansed by fasting and proper diet.
Inflamed tonsils and practically all other abnormal conditions heal themselves when the
obstructions are removed.
SUGAR is at last being recognized as a destroyer of health rather than an article of food
as was formerly believed. Technically white sugar (C12H220 11) is classified as a drug
and not as a food. Natural sugar in fruit is in a balanced combination with other
constituents that enable it to be assimilated without damage but when it is separated into
the white, crystalline carbon substance called  sugar it is converted into alcohol almost
immediately after it is taken into the body and does the same damage that alcohol does.
It dehydrates the cells and leeches the calcium from the nerves, muscles, bones, teeth
and all tissues that are supplied with calcium and other alkaline elements. A serious
calcium deficiency is a forerunner of polio. This deficiency cannot be adequately
balanced by taking calcium tablets or bone meal but must have the proper balance of
other minerals and life elements necessary to enable it to assimilate in the body. Certain
green vegetables contain the calcium in proper balance. Some of these will be listed
under the topic heading WHO CAN CURE POLIO.Dr. Benjamin P. Sandler, of North Carolina called attention to the relationship between
polio and the excessive use of sugar and refined starches such as white flour products
and processed corn meal. He compiled records showing that in the countries such as
United States, Britain, Australia, Canada and Sweden which have an extremely high per
capita consumption of sugar (around 108 pounds per person) there is also a high
incidence of polio. On the other hand, polio is practically unknown in China with its
sugar consumption of only 3 pounds per person per year.
The summer months are the months of the highest sugar intake in the form of ice cream,
bottled drinks, candy, desserts etc. and it is no coincidence that it is also the time when
polio is at its height.
During one of North Carolina’s worst polio epidemics (1948) Dr. Sandler publicized a
diet program to control the disease. Polio had increased so rapidly all summer that by
October there were 2,403 cases in that state. All the usual medical methods had failed
and the hopelessness of this terrifying epidemic shocked the people into a willingness to
listen to something as unorthodox as diet to control disease. Dr. Sandier warned the
people against all sugar products such as ice cream, cola drinks, all fountain drinks, and
many other popular but harmful foods. The people were advised to eat vegetables,
especially greens, ripe natural fruits, (unsweetened) whole grains and plain, wholesome
food.
The ice cream sales dropped off to such an extent that "one producer shipped one
million less gallons of ice cream during the first week following the diet story release."
Within 72 hours polio had declined considerably and the epidemic was brought under
control. By the next year the polio incidence of that state had dropped 90%.
POISONS IN COLA DRINKS
(1) "Cola is loaded with habit-forming  caffeine so that once the victim gets accustomed
to the stimulant, he cannot very well get along without it." says  Dr. Royal Lee, of the
Lee Foundation for Nutritional Research. "There is only one reason for putting caffeine
in a soft drink—to make it habit forming. Dr. H. W. Wiley (former director of the Food
and Drug Administration) was right when he said it was against any food law to add it to
a drink." Dr. Wiley was fired when he exposed the racketeers. Other men were hired
who yielded to the pressure. In some states it is against the law to sell a product of that
kind and Wisconsin is one of them. The labeling law requires most manufacturers to list
on the label all the ingredients (especially poison drugs) but the Cola companies get
around this law and list nothing on the label. Cola is not a food but a poison, and yet it is
advertised as a drink suitable for children.
A bottle of Cola contains about as much caffeine as a strong cup of coffee. Caffeine is
not only a habit forming drug but it is destructive to the tissues of the stomach, eyes,
nerves and kidneys. In fact there is not a part of the body that is not injured by this drug. It makes the children (and all who drink it) nervous, irritable and high strung and leads
to a desire for stronger drink later on.
(2) Cola drinks contain as much as 10%  sugar which is 9 times more than the body can
metabolize.
(3) Colas contain  artificial coloring and flavoring  matter. These coal tar products are
harmful drugs and have no place in the diet.
(4) The most damaging ingredient in cola drinks is the PHOSPHORIC ACID. This acid
is a destroyer of the vital calcium supply in the body and even dissolves the enamel on
the teeth. Phosphoric acid is made by treating phosphate rock with  sulphuric acid.
The corrosive effect of colas on the teeth was noticed more than 12 years ago and
experiments to prove this were begun during World War II at the Naval Research
Institute and later were continued at Cornell University under a grant from the Office of
Naval Research. Professor Clive McCay of Cornell made this report:
"At the Naval Research Institute we put human teeth in cola beverage and found that
they softened and started to dissolve within a short period. They be-came


offiber itself thatcauses diverticulosis andother gastrointestinal problems buttheover-
allunwholesomeness ofthefoods ingested inso-called civilized society.(Ofcourse, you
should understand thatwhat iseaten isonly partofthepicture andthathow it’seaten,
how much iseaten, theamount ofexercise, sleep, fresh air,etc., indulged arealso im-
portant factors in human nutrition.)
7.4. How Carbohydrates Are Digested And Used By The Body
7.4.1 Introduction to Digestion
7.4.2 Salivary Carbohydrate Digestion
7.4.3 Starch Digestion in the Intestine
7.4.4 Carbohydrate Absorption
7.4.5 Carbohydrate Metabolism
7.4.6 Sources of Glucose
7.4.7 Regulation of Blood Glucose Concentration
7.4.8 How Ener gy is Derived From Glucose
7.4.9 Carbohydrates in Relation to Other Nutrients
7.4.1 Introduction to Digestion
Before discussing carbohydrate digestion inparticular,let’sgive alittle attention to
digestion ingeneral. Complete andthorough digestion offoodstuf fsisextremely impor-
tantforgood health. Atremendous amount oftoxin elimination andaccumulation puts
agreat stress andburden upon theorganism andresults inalargevariety andnumber of
diseases. This happens both directly,from thepresence ofaccumulated toxic substances
thatthebody wasunable toeliminate, andindirectly,from adecrease inthebody’ sdi-
gestive capabilities duetooverworking thedigestive system anddepleting thebody’ s
supply of vital ener gy.
Itis,therefore, important forustodoeverything wecantoinsure thorough andcom-
plete digestion ofallfoods eaten. This canbedone byeating primarily (oronly) easily
digested anduncomplicated foods such asfruits; byeating compatible combinations of
foods; byeating moderate amounts offoods; byeating atwell-spaced meals; byabstain-
ingfrom drinks during ortoosoon before orafter meals; andbyrefraining from eating
while under stress or emotionally upset.
One oftwothings happens tofoods thatdonotgetthoroughly orcompletely digest-
ed:1)Sugars may ferment or2)proteins may putrefy (rot). These processes result from
bacterial activity which breaks down (decomposes) undigested orundigestible foods in
preparation fortheir elimination from thebody.The“trick” to,getting nourishment (nu-
triment) from thefoods youeatistoseetoitthatthey,getdigested quickly,before thebacteria (present within every healthy digestive tract) have achance todecompose them.
Theresults ofbacterial decomposition aretoxic anddonotprovide nourishment. Foods
thatdon’tdigest relatively soon after ingestion willferment orputrefy andcontribute to
body toxicity and disease.
Keeping theabove facts about digestion inmind, let’stake alook now atcarbohy-
drate digestion.
7.4.2 Salivary Carbohydrate Digestion
Disaccharides andpolysaccharides must bedigested before thebody canusethem,
while monosaccharides donotrequire digestion. Forthisreason, aswell asforother rea-
sons (tobediscussed indepth later inthislesson), ourbest source ofcarbohydrates is
from fruits. Fruits require much lessofthebody’ senergies andrender primarily mono-
saccharides that, as stated, need no digestion.
Digestion isboth amechanical process (chewing) andachemical process (enzymic
actions). Theclass ofenzymes thathydrolyze carbohydrates arebroadly known ascar-
bohydrases.Wewillbeconcerned inthislesson with carbohydrases known asamylases.
While thedigestion ofalltypes offoods (proteins, carbohydrates, fats, etc.) begins in
themouth with themechanical process ofmastication, certain carbohydrates—namely,
starches anddextrins—are theonly food types whose chemical digestion begins inthe
mouth. Here anenzyme known assalivary amylase orptyalin,secreted bytheparotid
glands,ismixed with thefood during thechewing process andbegins theconversion of
glycogen, starch and dextrins into the disaccharide maltose.
What happens when thestarches, dextrin, andglycogens thatwere notconverted to
maltose inthemouth andwhat happens tothemaltose when these carbohydrates reach
thestomach depends upon several factors—what other types offoods areeaten with the
starch, how much food isbeing eaten andhow fast, theemotional condition oftheeater
andthecondition oftheeater ’sdigestive system. Ifarelatively uncomplicated starch
such aspotatoes oryams iseaten alone orwith nonstarchy vegetables, andnoproteins
(asmeats, cheese ormilk, oreven nuts orseeds oracids (astomatoes, lemon orlemon
juice orvinegar—as insalads orsalad dressings) areconsumed with thestarchy food,
salivary amylase (ptyalin) canandwillcontinue thedigestion ofstarches anddextrins in
the stomach for a long period.
Forthorough digestion andconsequent good health, thiscontinuation ofstarch di-
gestion byptyalin inthestomach isanecessity.Therefore, forgood health, itisimpor-
tanttoconsume starchy foods atseparate meals from protein foods andacids. (This and
other facts relative tothetopic offood combining forgood digestion willbediscussed
in depth in later lessons.)
Briefly stated, ingestion ofprotein foods causes asecretion ofhydrochloric acid in
thestomach, andhydrochloric acid destroys ptyalin; thatis,itdestroys theamylase ac-
tivity andsubstitutes acid hydrolysis. Physiology texts state that“ifthisacid hydrolysis
wascontinued long enough itcould reduce allthedigestible carbohydrates tothemono-
saccharide stage. However, the stomach empties itself before this can take place.”
Theacids oftomatoes, berries, oranges, grapefruits, lemons, limes, pineapples, sour
grapes andother sour fruits andtheacid ofvinegar will, likehydrochloric acid, destroy
ouronly starch-splitting enzyme, ptyalin. Therefore, these foods also inhibit starch di-
gestion. Forgood digestion andconsequent good health, acids should notbeeaten atthe
same meal with starches.
Another factor thatcanimpair salivary starch digestion isthedrinking ofwater or
other liquids with ortoosoon before orafter meals. Waterorother liquids donotaidin
thedigestion offoods. Onthecontrary,they interfere with digestion bydiluting thedi-
gestive juices andcause them andtheir enzymes tobepassed through thedigestive tract
too quickly for digestion to occur.Tosummarize thisaspect ofstarch digestion, taking proteins, acids, water orother
liquids with starches interferes seriously with their digestion bythesalivary amylase,
ptyalin. This firststage ofstarch digestion isofgreat importance because there isagreat
likelihood thatthefood willbeacted upon bybacteria andferment before itreaches the
intestine where further starch digestion cantake place. Digestion, rather than fermenta-
tionanditsresulting toxic byproducts, ismuch more likely tooccur soon after thefood
is put into the mouth than further along in the digestive tract.
From theabove, youcanseewhy thorough mastication offood issoimportant when
starches areeaten. Noonewho seeks health should eatstarches inahurry,norshould
they have them with abeverage orwith proteins oracids, forgood digestion offoods is
imperative for good health.
Aspecial note should bemade here about glycogen—animal starch. Glycogen
should notbeconsumed byhealth seekers because much disease results from theinges-
tionofanimal flesh andanimal products. This willbediscussed indepth inlater lessons.
Forthepurposes ofthislesson, sufficeittosaythatglycogen ingested cannot bedigest-
edinthestomach because, ofthehydrochloric acid thatwill besecreted todigest the
protein, which istheprimary nutritive component offoods thatcontain glycogen. There-
fore, whatever glycogen thatisnotconverted toadisaccharide bythesalivary amylase,
ptyalin, must beconverted intheintestine. Thelikelihood oftheglycogen reaching the
intestine without fermenting before itcangetthere issmall. This isjustoneofthemany
hazards of consuming animal flesh and animal foods.
7.4.3 Starch Digestion in the Intestine
Now thatwehave discussed starch digestion bytheenzyme ptyalin, let’sgetinto
starch and sugar (disaccharide) digestion in the intestine.
Whatever carbohydrates make ittotheintestine quickly enough toescape fermen-
tation bybacterial action will


ephysiology ofdigestion. The fragrance
offood stimulates theolfactory nerves, which inturn starts thesalivation process. This
does notmean, however,thatfood must beoverwhelmingly ‘fragrant,’ asistheusual
case with cooked foods and spices and onions.
Smelling food isactually asubtle experience thatmay require re-educating thesense
ofsmell ifitisjaded byover-seasoned cooked food. Anapple gives asubtle bouquet of
odors towhet theappetite. The smell ofripening bananas orabowl ofstrawberries is
more enjoyably overwhelming tothehealthy individual than isthestench ofonions and
garlic piled upon burnt meat.Theeyes andthenose, then, arethefirstorgans used intheprocess ofdigesting and
assimilating food. Itisimportant, therefore, thattime betaken toappreciate andselect
food according to its appearance and smell.
20.2.3 Alimentation: From the Mouth to the Stomach
After food ischosen according tosight andsmell, itisbrought towards themouth
and saliva starts to secrete. The mouth is the first step in the digestion of food proper.
Thedigestion offood canbeviewed astwoconcurrent processes: 1)Mechanical,or
theactual movement offood asitisbroken down intosmaller particles; and2)Chemi-
cal,orthesplitting offood intoitssimple nutritive components. Inthemouth, mechan-
icaldigestion isperformed bytheactions oftheteeth andtongue, while thesaliva fur-
nishes the first step of chemical digestion.
20.2.4 The Mouth
Theteeth perform thefirstmechanical operation ofdigestion. Food isfirstbitten by
theincisor teeth atthefront ofthemouth. Then thecanine teeth (next tothefront teeth)
shred thefood into smaller parts asitispassed back tothebicuspids,which continue
tearing itintosmaller portions. Finally,themolar teeth (intheback ofthemouth) finish
the grinding and crushing of the food.
Chewing bytheteeth increases thesurface area ofthefood sothatitmay bemore
easily penetrated bythedigestive enzymes. Chewing thefood isavery important partof
digestion. Notonly does itbreak {hefood down intomore easily digestible...particles,
butitalsostimulates nervous impulses thatcause thesecretion ofgastric juices, andthus
prepare the digestive system for the food to be swallowed.
The teeth arevery powerful. The front teeth, which tearandshred food, canexert
aforce ofupto80pounds. while thegrinding molars canapply 100to250pounds of
force against food particles!
Atthesame time thattheteeth aredoing their work, thetongue isperforming the
other aspect ofmechanical digestion inthemouth bymoving thefood back andforth,
from side to side and mixing it with the saliva.
Thesalivary glands help perform chemical digestion inthemouth. There arethree
pairs ofsalivary glands inthemouth. They continuously secrete saliva tokeep themouth
from drying out. During the day, these glands produce from 1 to 1 1/2 quarts of saliva.
The saliva prepares thefood forswallowing bylubricating itwith mucin,which
gives saliva itsslippery characteristic. Imagine how hard itwould betoswallow food
“dry” without this natural lubrication.
Thefirstdigestive enzyme isalsocontained inthesaliva. Itiscalled ptyalin oramy-
lase.This enzyme starts thedigestion ofstarches infoods, Ptyalin helps convert starch
to a sugar called maltose.
Since thisenzyme isthemajor factor instarch digestion, allstarchy foods should be
chewed thoroughly andmixed well with saliva. Human beings, however,arenotwell
adapted to eating starches, so the amount of starches in the diet should be restricted.
Saliva alsohasasolvent action upon food. Itisonly after thefood issomewhat dis-
solved that it can be tasted.
Inaddition toptyalin, saliva hasanenzyme called lysozyme thatdigests bacterial
cellwalls, thus killing certain microor ganisms. Saliva also hasacleansing action asits
constant flow helps to dissolve and remove food particles from the teeth.
After mechanical andchemical digestion hasprogressed toacertain point inthe
mouth, thetongue gathers thefood together intoasmall ballandthen elevates themass
offood back intothepharynx ofthethroat. This isthefirststage ofswallowing andthe
beginning of the food’ s journey down to the stomach.20.2.5 From Mouth to Stomach
After food rolls offthetongue, itisnolonger under voluntary control. Itisnow
moved through thesystem under thecontrol oftheinvoluntary nervous system. Short of
self-induced vomiting, itisnow uptothewisdom ofthebody tomove thefood asitsees
fit.
After leaving thetongue, itwilltake about 8seconds fortheswallowed food toreach
the stomach. Most of this time is spent traveling down a tube called the esophagus.
Thefood passes down thistube inaperistaltic (wave-like) motion. These peristaltic
waves arestrong enough sothateven ifsuspended upside down, aperson canswallow
about ahalf-ounce offood anditwillwork itsway against gravity intothestomach. This
iswhy astronauts caneatin“free fall” orzero-gravity.This isalsowhy they must eatin
small sipsorswallows, being careful nottotake inover ahalfounce offood perswal-
low.
Pure liquids canmove down theesophagus inonly onesecond, eight times faster
than the peristaltic waves move the solid food.
20.2.6 The Stomach
Thefood passes from theesophagus intothestomach through anopening called the
cardiac orifice. Assoon asfood enters thestomach, ahormone called gastrin isreleased
into the bloodstream.
This hormone iscarried tothegastric glands inthestomach which causes them to
secrete digestive juices. These gastric juices help inthechemical digestion ofthefood,
while therhythmic contractions ofthestomach contribute tothemechanical process of
digestion.
Thegastric juices inthestomach aresecreted attherateoftwotothree quarts per
day. These juices contain primarily hydrochloric acid (HCl) and digestive enzymes.
Thehydrochloric acid makes thestomach avery acid environment with apHfactor
between 1.5and3.0(ascompared topure lemon juice, with apHfactor of2).This acid
environment caused bytheHCl secretions serves two, functions: 1)itacts asadenat-
urant indigestion ofproteins; and2)itkills small parasites thatareoften found inall
foods.
Three primary enzymes arealso present inthegastric juices. The first ispepsin,
which aidsinthehydrolysis ofproteins. Thepepsin enzyme begins breaking down com-
plex proteins intotheir simpler forms. Itdoes notactually split theproteins intoamino
acids (theend-product ofprotein digestion), butitprepares them forthatprocess which
occurs intheintestines. Thepepsin enzyme works bestinafairly acid environment. An
acid environment is also conducive to protein digestion.
Thesecond enzyme iscalled lipase.This aidsinthehydrolysis offats. Lipase starts
thedigestion offatsbyaiding their breakdown intoglycerol andfatty acids. Thelipase
enzyme works best in a more neutral pH environment than does the pepsin enzyme.
Thethird enzyme, found only inthegastric juices ofinfants, iscalled rennin.Itspri-
mary function isthehydrolysis ofmilk proteins. Adults donothave therennin enzyme
insufficient quantity todigest milk products. Consequently,theonly time milk should
beused inthedietisduring infancy andyoung childhood. Even atthese times, theonly
suitable milk isthatfrom thelactating mother.Milk from cows, goats, etc.isnotofthe
same composition asismother ’smilk andshould notbeconsumed byhumans ofany
age.
These three enzymes, along with thegastric juices, aremixed into thefood bythe
mechanical actions ofthestomach. Thestomach contracts inwaves attherateofthree
perminute. Thestomach hasacapacity forholding uptotwoquarts offood involume.
When aperson isfasting, theactual volume ofhisorherstomach may belessthan two
ounces.The gastric juices mixed inbythecontracting andrelaxing stomach areinitially
stimulated bythethought, sight, smell andtaste ofthefood. This occurs before any
food hasactually entered thestomach. These juices aresometimes called the“appetite
juices”, andthey may besuppressed ifthefood appears unappetizing, smells bad, oris
eaten in an unpleasant environment.
Digestive secretions


32.3.4 Meat-Eating Predisposes to Disease
Thehabitual andfrequent useoflargeamounts offlesh foods inthedietisactually
oneofthecauses ofdegenerative disease inasubstantial percentage ofthepopulation.
Thedecrease in,orelimination of,flesh foods from thedietisoneoftheimportant steps
toward optimal health.
Man’ sanatomy andphysiology arepoorly adapted totheprocessing ofmeat, andit
cannot bedone without some putrefaction (inaddition totheputrefaction already pre-
sent inthemeat atthetime itisconsumed). Theresult istoxemia, which isthestarting
point ofdegenerative diseases likegout, arthritis, heart disease, hardening ofthearteries,
stroke, osteoporosis, cancer, etc.32.3.1 Anatomical and Physiological Basis for Rejecting Flesh Foods
There isasound anatomical andphysiological basis fortherecommendation against
theconsumption offlesh foods. The human anatomy anddigestive system aretotally
dissimilar from those ofcarnivores, which have sharp claws andteeth forkilling and
tearing. Carnivorous animals have short intestinal canals, andstrong secretions ofhy-
drochloric acid, soastoquickly digest andexpel thewaste products oftheflesh they
consume, before putrefaction can occur.
Flesh-eating animals alsohave theenzyme uricase, which breaks down uricacid into
aharmless substance called allantoin; man does notpossess thisenzyme. Vegetable pro-
teins, including nuts andseeds, contain enough carbohydrates torender thisenzyme un-
necessary.
The carbohydrate content ofnuts also prevents aprocess called de-amination. Be-
cause thecarbohydrate content offlesh foods isnegligible, conventional nutritionists
advocate eating protein with acarbohydrate since itisthought thatthepresence ofcar-
bohydrates isnecessary forthedigestion ofprotein and, when none arepresent, theliv-
erwillbreak down some oftheamino acids andconvert them tocarbohydrates. Ifthis
istrue(and theexperiments have notbeen conclusive), then itisobvious thatthenuts
supplied tousbyNature come completely packaged along with their digestive require-
ments, while flesh foods do not.
Lesson 18ofthiscourse includes apreliminary discussion ofthissubject andcon-
tains aninteresting chart, “Classification ofAnimals,” which isaneffective demonstra-
tion of the fact that man is not a carnivore.
One ofthecomparisons thatismade inthischart isthelength ofthealimentary
canals, which arethree times thelength ofthebody inthecarnivora, tentimes thelength
ofthebody intheomnivora, andtwelve times thelength ofthebody intheanthropoid
apes andinhumans. These figures, ofcourse, areapproximate. Gray’ sanatomy gives
the length of the human alimentary canal as approximately thirty feet.
Hereward Carrington, inTheNatural Food ofMan,says thatsome have made the
blunder ofcalling theproportionate length ofthehuman alimentary canal onetosixin-
stead ofonetotwelve, bydoubling theheight through measuring humans while they
arestanding erect. Hesays, “This measurement isevidently wrong, foritincludes the
length ofthelower extremities, orhind legs, whereas, inother animals, themeasurement
is made from the tip of the nose to the end of the backbone.”
Thehuman digestive tract isabout four times aslong asinthecarnivorous animal.
Thegastric juices ofhumans have lessactive antiseptic andgermicidal properties. The
intestine ofthecarnivore isshort andsmooth, todissolve food rapidly andpass itoutof
thesystem. Thehuman digestive tract iscorrugated orsacculated, fortheexpress pur-
pose ofretaining thefood aslong aspossible intheintestine until allpossible nutriment
has been extracted from it.
These (and theother anatomical andphysiological characteristics ofthehuman di-
gestive system) aretheworst possible conditions fortheprocessing offlesh foods. The
excessive secretion ofbile(necessitated forthedigestion offlesh foods) may result in
thepremature breakdown oftheliver,andthelargequantities ofuricacid created bya
flesh dietmay have disastrous effects onthekidneys. Dr.Robert Perk says thattheex-
cess ofuricacid “causes contraction oftheminute blood vessels, resulting inhigh arte-
rialtension andoften theblocking oftheblood vessels bytheuricacid. This results in
serious interference with thecirculation andblood supply tothetissues andthrows great
strain onthevital organs, especially theheart andkidneys.” (Scientific Vegetarianism,
Szekely, p. 44.)32.3.2 Morbid Results of Eating Flesh Foods
Meat isthemost putrefactive ofallfoods. Flesh, when eaten byhumans, tends to
undergo aprocess ofdecay inthestomach, causing apoisoning oftheblood. Putrefac-
tioninmeat eaters isevidenced bybadbreath, heartburn, eructations, andthefoul stool
andodorous emissions—absent invegetarians—and itisprobable thattheattempts of
thebody toeliminate these wastes hasaprofound influence ontheshortening ofman’ s
life span.
Ifthebody fluid thatbathes ourcell’sisoverloaded with waste, causing anexcessive
secretion ofbile—fatigue, weakening andaging aretheinevitable results. Theaccumu-
lation oftoxic substances inthebody causes thedeterioration oftheintestinal flora, and
theblood vessels gradually lose their natural elasticity—their walls become hardened
and thickened. Irreversible damage to the or ganism proliferates.
32.3.3 Can You Face The Ugly Truth About Meat?
Meats contain waste products thattheanimal didnotgettoeliminate, andtoxic hor-
mones andfluids released intotheblood stream andtissues atthemoment ofthedeath
of the terrified animal.
Ananimal’ scellular lifecontinues after death. Thecells continue toproduce waste
materials which aretrapped intheblood anddecaying tissues. Thenitrogenous extracts
which aretrapped intheanimal’ smuscles arepartially responsible fortheflavor ofthe
cooked meat.
Humans who eatthelivers oftheanimals arebombarded with aneven greater con-
centration ofwaste products andtoxic substances. Theliver,being thefiltering organof
thebody,isloaded with elements thebody cannot use,which aretrapped intheliver and
remain there. Liver eaters aretreated tohigher concentrations ofmercury andartificial
hormones, plus other “goodies” that remain in the animal’ s disposal system.
Liver increases, even more than muscle meat, theamount ofcreatine intheurine.
Creatinuria (abnormal amounts ofcreatine intheurine) isinvolved inendocrine (glan-
dular) disorders.
Meat notonly harbors thebacteria infecting theliving animal, butitmay also carry
molds, spores, yeasts and bacilli picked up during postmortem handling.
Abook onmeat processing explains thattheflesh becomes more tender andpalat-
able bytheprocess ofripening, hanging andmaturing (aging). VicSussman, inTheVeg-
etarian Alternative,pp.149-150, says, “Few meat eaters would liketohear thewords
putrefaction, rigor mortis, androtting applied totheir sirloin andpotroast. Butflesh is
flesh, though theeuphemisms ripening, toughening andenzymatic action arekinder to
the ear.”
Trained government inspectors usesight, smell andtouch inaconstant battle topro-
tectmeat eaters from intentional andaccidental abuses. Buteffective regulation offlesh
food isenormously difficult. Sussman says (p.151) “Even themost conscientious in-
spectors areforced bycircumstances andthepressure oftime toletsuspect carcasses
leave the plant.”
Those who eatprocessed meats also getmany oftheodds andends oftheani-
mals—eyes, ears, bladders, lips, udders, snouts andparts ofthebones andskin. Not
even ameat inspector cantellfrom what partofthebody thesausages andfrankfurters
came—it is all meat tissue, and all legal. (W oolsey,Meat on the Menu …, pp. 21-22.)
Inhispediatrics textbook, Dr.Emmet L.Holt ofNew YorkCity says thatiftwodogs
were putonaleash andonefedwater andtheother beef tea,thedoggetting thewa-
terwould livelonger,because beef teadoes notcontain anynourishment ifthefatis
skimmed of f, but does contain urinary wastes, which poison the dog.
Owen S.Parrette, M.D., inWhy IDon’ tEatMeat,p.13,says thatwhen hewas a
medical student, theclass wasgiven


gress from birth tochildhood topuberty toadulthood arethe
digestive organs designed tohandle cooked food. Thestools ofaninfant fedonthemilk
provided byahealthy mother will besoft, nonirritating, easily defecated andsweet-
smelling. The stools oftheyoung child, oftheyoung ladoryoung woman andofthe
adult willremain always inthesame, much-to-be-desired state indicating healthfulness
when theconstant fareisuncooked, well chosen, properly combined andeaten accord-
ingtoneed. Why? Because wehave theequipment within ustoproperly process food
designed forthehuman body andalso theequipment todispose ofnormal metabolic
wastes. Itisonly when wedepart from theways ofbody correctness thatwebegin tosuf-
ferfrom theeffects ofourdeparture andinaprecise relationship tosuch departure. Any-
thing cooked haschanged init’schemical composition, itsnutritive values have beenderanged andtheproducts ofsuch change andderangement brought about byheat orby
anyother abnormal method, practice orsubstance, arealways pathogenic. Cooking of
thefood supplied toaninfant begins thewholesale destruction ofhealth from thevery
first moment that food is eaten.
43.3. Consequences
43.3.1 Cooking, the T eeth, the Mouth, and a Forever -Young Face!
43.3.2 Overeating
43.3.3 But I Like T o Eat Some Cooked Food!
Ahigh-protein dietplus overeating plus badfood combinations plus cooked foods
plus animal fats, allcooked, ofcourse, willalways result inpoor digestion, absorption,
transportation, andassimilation. Such practices willresult inexcessive mucus, thicken-
ingofblood vessels andofthefluids, derangement ofthelymph andblood fluids as,
forexample, anincrease inviscosity (thickening), formation ofplaques intheblood and
concretions (accumulations ofprecipitated overload, asofuric acid, forexample any-
where they may bedumped togetthem outoftheway,asinajoint); plus ahost ofother
annoying anddangerous symptoms ofsystemic poisoning. Allsuch derangements tend
to alter homeostasis within the body.
Wearenotbydesign fateaters, aswehave said. The human body will meet most
ofitsfatneeds bysynthesizing itsown body fatfrom thesugars supplied byfruits. Re-
member thatfatiscomposed ofcarbon, hydrogen andoxygen. Fruits contain exactly
these same elements only inadifferent arrangement. The human body hastheability
bymeans ofcatalytic enzymatic action todisor ganize thesugars offruits andthen re-
arrange thereleased elements intothekind offatwhich willsuititsown specific needs
atthemoment. Fattaken aseither anoilorasasolid fatpresents problems atalllevels
andespecially when ithasbeen cooked. This kind offatreally justpasses onthrough
thestomach because thatorganjustcan’tprocess it.Fatiseven very difficult forthein-
testines tomanage, itisdifficult toabsorb andonce itarrives attheliver,fatbecomes a
major concern to that or gan, too.
Consider,incontrast, thesugar trip: almost nodigestion required ineither themouth
orstomach (itisallpre-digested andinatravelling molecular formulation), itisquickly
absorbed because themolecular structure justfitsintothemembranous passage mech-
anisms anditpasses easily through thecells lining thealimentary canal, itisgreeted
cheerfully bytheliver which rejoices ina90percent gain ofenergyafter fully discount-
ingtheenergyloss ofdigestion, appropriation andassimilation andthetransportation,
andsoproceeds happily toconvert thesugars intoglycogen forstorage ortomake the
glucose available forthemaintenance ofbody temperature andenergy; and, ifrequired,
torestructure theprimary elements intobody fat.Thus, uncooked sugar -rich fruits are
welcomed bythebody while fats, cooked anduncooked, yield few,ifanybenefits tothe
organic domain.
43.3.1 Cooking, the Teeth, the Mouth, and a Forever-Young Face!
There aretwomain considerations here, namely: theeffectofheat upon theenamel
oftheteeth andsecondly,theeffectofpoor mastication onthemouth andfacial muscles.
Theenamel ontheteeth isaspecies ororganic crystallization. Itisbyfarthehardest
substance inthehuman body,made byaprecise magnesium-calcium arrangement. How-
ever,thiscrystallized material canberudely cracked with hairline invisible fractures in
theprocess ofmasticating very hotfoods. These hairline fractures intime develop into
dental caries. This may well beasignificant cause ofthehigh incidence ofdental caries
inthiscountry,inexcess of98percent even inchildren andalmost 100percent amongadults, fewofwhom retain their fullquota ofteeth after theageoffifty,with many wear-
ing dentures. Diminished health inevitably follows after the loss of teeth.
Astothesecond effectevidenced bypoor mastication: cooking food encourages a
person tomasticate hisfood toolittle, toswallow ittoofast, andtoeattoomuch, allef-
fects which have serious implications with regard notonly tothehealth ofthedigestive
apparatus because itisnotwell exercised and/orproperly cleansed, butalso tothegen-
eralhealth oftheentire body duetoimproper nourishment; butalso tothehealth ofthe
teeth.
When rawfoods areeaten andeaten intheir natural state (that is,unchopped, un-
shredded, andsoon), theteeth arerequired toperform their fullfunction and, asthey
regularly anddutifully perform, they arestrengthened, justlikeanyother exercised tis-
sue,organ, orpart. Ifthey arenotused properly,theteeth willweaken justasanyother
unexercised tissue, organorpartwillweaken. Graham (Sylvester Graham, “Lectures”)
makes note, ofthefactthatifwebecome accustomed tomasticating food only onone
side ofthemouth anddonotmake useoftheteeth ontheother side, within avery few
years theunused teeth willbegin todecay andthegums willbecome tender and, intime,
acertain number oftheunused teeth willbelost, while theteeth ontheother sidewhere
chewing is performed consistently will remain sound.
Uncooked food, incontrast tocooked food, requires thorough mastication, especially
when itiseaten without drinking anyliquid during themastication process (asitshould
be).Eating rawfoods helps tocleanse theteeth andwilltend tomaintain ahigh level of
dental health; but,notonly sound dental health, butalso thehealth ofthemouth itself
because fullmastication ofrawfoods requires vigorous muscular exercise ofallparts of
the mouth including the tongue and all lymphatic tissues.
Whatever disturbs thefunction andcauses ageneral irritability ofthenervous system
willlessen notonly thehealth oftheteeth, butalso thehealth oftheentire mouth. In-
sufficient mastication over theyears gradually brings about adiminution ofsecretive
ability.Saliva production falters asdoes enzyme production with aresulting lessening in
theability toprocess carbohydrates intheinitial first stages soimportant totheir com-
plete digestion. Iffood iscooked tothesoft, pulpy stage andisthen consumed hot,tar-
tarbegins tobuild upontheteeth. Thegums soon become soft, losing their tonus. The
mucous membranes andmuscle tissues ofthemouth remain poorly exercised because
allcooked food issoeasily swallowed andpeople aredeceived intothinking itisready
forthestomach, ifthey think about itatall.This imperfect mastication andinsalivation
obviously creates chemical andphysical problems forthestomach and, indeed forthe
entire alimentary canal.
Muscles thatarenotwell andconsistently exercised become flaccid, limp and, ifnot
exercised atallforasufficiently long period oftime, even atrophied. Many people to-
dayhave wrinkled faces largely because they eatofsomuch devitalized cooked foods
which they swallow soeasily after insuf ficient mastication. Thus, they rarely,ifever,
sufficiently exercise these facial muscles. About theonly exercise they getiswhen the
individual speaks andeven then, theexercise isvery limited andfortooshort atime to
be of much benefit.
But, tothecontrary,watch atrue Life Scientist athismeals. Hechews andchews
andchews while allthewhile thesaliva pours out,theteeth arecleansed andthegums,
membranes andfacial muscles participate fully and, inthedoing, retain their elastici-
tyandtonus, remaining forever young andwrinkle-free. Life Scientists donotrequire
creams or lotions for facial plasticity nor face lifts to give the