FOOD PREPARATION

A healthful diet should be made up of only fresh, natural foods.  Special attention should be given to foods to be eaten raw.  Fruits and vegetables with a paraffin coating should be peeled.  Others should be given a (safe) bleach water treatment to kill bacteria, fungus, and parasite eggs.

NATURAL FOODS.  Your diet should be made up of all natural foods.  Meats and poultry should be antibiotic and hormone free.  The best fish are small, wild and from the ocean because they are the most nutritious and have fewer pollutants.  You should eat organic vegetables and fruits when possible because they are the least polluted and contain the most nutrients. 

MEAT.  Again, meats should be antibiotic and hormone free because they remain in the food and cause side-effects when eaten.  Red meats should be very lean, and aged to tenderize  the meat.  In order to get rid of the excess blood, soak the meat in brine water for 2 hours to pull the blood out of the flesh.

The bacteria in a steak are found on the surface.  Cooking the lean red meat in a skillet with olive oil at high temperature for as little as 3-4 minutes on each side will kill the surface bacteria.  The rarer the steak the easier it is to digest and the more nutritious the meal.

POULTRY.  Naturally raised poultry is readily available.  Not only does it provide better nutrition, it tastes better too.  Baked, skinless breast meat is delicious and low calorie.

FISH.  Small, Wild Ocean fish are the safest, most nutritious choice of fish.  They are high in nutrients and low in pollutants such as mercury and other heavy metals.  Farm raised fish like catfish, tilapia, and salmon are fed food similar to dog food, which is far from their natural diet.  When fed this way, the fish are low in omega-3, an essential fatty acid.  Also, fresh-water fish lack the iodine found in ocean fish.

NUTS AND SEEDS.  Raw nuts and seeds have a sprouting inhibitor that breaks down when conditions are right for the seed to sprout and grown.  The sprouting inhibitor interferes with digestion and should be destroyed.  Here are three ways to get rid of the inhibitor: (1) Roast the nuts/seeds for a few minutes in a skillet with a olive oil, and season to taste with salt and spices, or (2) Heat the nuts/seeds to at least 120˚f in the oven for 5-minutes, or (3) Soak the nuts/seeds in water for 24-hours, which causes them to begin sprouting and release enzymes making them fully digestible.

BEANS.  The proper cooking method produces soft, mushy beans that digest well and causes less abdominal gas.  To start with, beans should be soaked in distilled water for 24 hours, changing the water every 8 hours.  The distilled water is salt free, a key to tender beans.  The 24 hour soak gets rid of the sprouting inhibitor as the beans begin to sprout.

After soaking, place the beans in a pot and cover with distilled water, plus half again as much water because the beans will swell during cooking.  Do not add anything to the pot during cooking—especially salt.  By adding salt to cooking beans, you stop the cooking at that point.  They will not become anymore tender than they are when the salt is added.  It is impossible to cook tender beans by starting them off in salty water.

GRAINS. The best way to eat grains is uncooked.  Start by soaking the grain for 48 hours in purified water, changing the water every 12 hours.  This will cause the grain to start sprouting.  From there, you can do several things, one of which is crack the grain in a food processor and make Tabuli.  Also, you can sweeten with molasses or maple syrup. 

VEGETABLES.  A large part of every person’s diet should be raw, organically grown vegetables, and not just because of the lack of pesticides.  Organically grown vegetable have considerably more nutrients that commercially grown.  The biggest nutritional difference is the mineral content.  Organic vegetables contain up to 90% more minerals than commercial produce.

Since much of our fresh produce comes from countries that can fertilize with untreated sewage and spray crops with pesticides, preparation of raw vegetables is critically important.  A safe way to prepare vegetables that are not going to be peeled is to soak them in bleach water.

BLEACH WATER SOAK.

• Draw 1-2 gallons cold tap water into an open container or sink with a stopper. 
• Add 1 tablespoonful of laundry bleach per gallon of water.  A kitchen sink holds approximately two gallons of water so you would add two tablespoonfuls of bleach to the water.
• Soak the vegetables for 20 minutes or longer and drain the water.  
• Draw an equal amount of plain tap water and soak the vegetables for another 20 minutes. 
• Drain and repeat with another 20 minute plain tap water soak.
• Before serving the vegetables, use a salad spinner to remove the excess tap water. 
• This process will kill the bacteria and destroy topical pesticides.

FRUITS.  Many fruits are sprayed with paraffin made from corn oil.  The paraffin acts like a preservative and helps control bacteria that would otherwise cause the fruit to spoil.  When the skin of fruits is not eaten, the paraffin is not a problem, but a great benefit by keep spoilage and therefore cost down.

Eating fruits with the skin, like grapes or plums poses a problem.  Larger fruits can be peeled, or soaked in tap water for 15 minuets and then wiped dry with a kitchen towel, which will remove some of the paraffin.  Smaller fruits like grapes and cherries can only be soaked and drip dried.  To date, there is no information available on the affect of paraffin on humans but it cannot be good.