Arthur Agatston, M.D.
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 If you knew nothing about nutrition and were asked to guess which fruits and vegetables contain the most sugar, you'd probably fare pretty well. The sweeter the taste, the more sugar is present. Watermelon is bad. Tomatoes are better. Broccoli juice would be best, if anybody actually wanted to indulge in a glass every day with breakfast. So be glad that the South Beach Diet doesn't require a big glass of broccoli juice every day. j^jy KATIE A-: 1 NEVER FEEL LIKE I'M MISSING A THING. ciattttttt I've watched my weight since I was about 7 years old. |
Gary Null
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| Eat lots of fruits, vegetables, and grains. Eat very pure and clean food. Also, use ozone therapy, which can be given only by a doctor and is currently only available in certain states. Ozone therapy is extremely beneficial in killing bacteria and viruses. High levels of a water-soluble form of vitamin A, administered intravenously with glutathione, can also build the immune system and help heal the body.
Alpha-lipoic acid is a superstar nutrient for building the immune system. Other nutrients that help fight viruses and bacteria are St. |
Arthur Agatston, M.D.
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| After that, I began to incorporate more fruits and vegetables into my diet, and some mayonnaise in my tuna, things like that. But I stayed away from having even a little bit of cereal or oatmeal. No starches. Now and then, as a treat, I might have allowed myself a little piece of a roll or something. But I stop myself. If I go out, I only go to restaurants where I know I can eat the food. I'm not going to kill myself and sit in an Italian restaurant. I know better. I'll go to a Chinese restaurant if I know they don't use MSG. |
Gary Null
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| And this applies to all vegetables, fruits, beans, grains, legumes, nuts, seeds, and potatoes.
2. Avoid deep-fried or processed foods. Replace with sauteed, steamed, stir-fried, or broiled meals cooked at lower temperatures. The oils for cooking are coconut, macadamia, and safflower oils; for baking, hazelnut and macadamia; for salads, walnut, flaxseed, and extra virgin cold-pressed olive oil. (If cooking with olive oil, use it at the end of the cooking process, not at the beginning.)
3. Avoid all food additives, preservatives, coloring agents, flavorings, and MSG.
4. |
Marion Nestle
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 Nevertheless, many of the food safety issues raised by beef production are similar to matters that affect poultry, eggs, seafood (especially the farmed variety), and pork, as well as to those that affect fruits and vegetables inadvertently contaminated as they move from farm to table, sometimes from one country to another.
THE POLITICS
OF FOODBORNE ILLNESS
ISSUES AND ORIGINS
IN THE EARLY 1970S, A TIME WHEN FOOD SAFETY WAS BECOMING a matter of public debate, my young family went to a dinner hosted by a colleague. I don't remember much about the party, but its aftermath remains vivid. |
| Do not fertilize fruits or vegetables with manure from ruminant animals.
Avoid swimming in lakes or ponds used by cattle.
Do not drink surface water that has not been chlorinated, boiled, or otherwise treated to eliminate pathogens. source: Buchanan RL, Doyle MP. Food Technology ij97;5i(io):69-76.
""Bringing a food to 15 5°F is sufficient to kill these bacteria; recommended cooking temperatures provide a 5°F margin of safety. Pasteurization brings liquids to scalding temperatures (about i40°F) for short times; this process desrroys mosr bacteria and delays the growth of rhose that survive. |
| As we will see, fruits and vegetables that have come into contact with cattle feces or with contaminated raw meat also are a source.
E. coli Oi57:H7 is considered newly emergent because its recognition is so recent. The earliest case seems to have occurred in 1975, but the first reported outbreak occurred in 1982. Infections have now been observed in 30 countries on six continents. Outbreaks are increasing in frequency; there were 6 in 1997 but 17 in 1998. The infections are exceptionally serious; 82% of people infected with E. |
| Refer back to figure 2 in the introductory chapter to see how the food system has changed from one based primarily on locally raised meat, fruits, and vegetables to one in which commodities like StarLink corn travel great distances—across many states and between different countries—before reaching supermarkets. Table 5 summarizes some of the developments in food production, consumer preferences, and demographics that favor foodborne illness. |
| In addition to the environmental problems brought on by excessive manure, the use of raw—rather than composted—waste to fertilize fields and orchards brings pathogenic bacteria into contact with grains, vegetables, and fruits not usually contaminated with such organisms.22
The concentration of cattle production means that animals are transported across long distances, crowded together in railroad cars. Unlike poultry, beef cattle are shipped from one location to another at various growth stages—between the U.S. and Mexico, for example—increasing the opportunity for bacteria to spread. |
| Precut fruits and vegetables, prepre-pared salad mixes, salad bar items, and packaged juices all require handling, transport, and storage. Such foods increasingly become sources of outbreaks. Problems occur when the foods come in contact with animal feces prior to processing, with contaminated equipment during processing, or with infected people who handle them at any point.
Even when foods are cooked or pasteurized, they can be recontami-nated. |
Brian O'Leary
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 Just as humans travelled to the Moon, so we can together raise our consciousness, to become free, to enjoy the fruits of our being in concert with nature. And we can re-inherit the Earth. But before that can happen, we will need to re-qualify ourselves as passengers upon our home planet. It is time for us to give back to the Earth.
And it is time for us to grow up about that. Planet Earth, and therefore we, are in a perilous state unless our species becomes aware of how it is ravaging her resources and her beauty. |
Brenda Davis and Tom Barnard
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 Phytochemicals
People have known for a very long time that vegetables, fruits, whole grains, legumes, nuts, and seeds are healthful foods. Experts presumed that the substances that made these foods so good for you were vitamins, minerals, and fiber. Of course they were right, but only partly so. Over the past couple of decades, scientists have discovered a whole new arsenal of protective compounds packaged within every whole plant food. Collectively these are called phytochemicals. |
Arthur Agatston, M.D.
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| Lots of vegetables, lots of fruits, lots of salads. But I know a lot more about what I eat than I did before. Like, people don't realize that the MSG in their Chinese food is made from beets, which contain a lot of sugar. Or that carrots have a high glycemic index, too. I used to eat a lot of carrots, especially when I was trying to lose weight. I even traveled with little bags of them. So I was shocked to learn that carrots have so much sugar in them. You don't realize that those carrots, or those onions, just turn right into sugar that gets stored in your body as fat. |
Tanya Harter Pierce
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 On the other hand, when methanol occurs naturally, as it does in fruits, it is always in the presence of ethanol. Ethanol keeps methanol stable and prevents it from breaking down into formaldehyde and formic acid. But the methanol in aspartame is "free" methanol, and thus unstable.
Aspartame comprises 10 percent methanol, 40 percent aspartic acid, and 50 percent phenylalanine. Methanol has been proven to cause damage to the optic nerve and can cause blindness. Aspartic acid has been proven to cause holes in the brains of mice. |
Brenda Davis and Tom Barnard
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| Aim for at least seven servings of vegetables and fruits each day.
Antioxidants
While many consumers have never even heard of phytochemicals, most are quite familiar with antioxidants. It is common knowledge that antioxidants are highly protective dietary components, always ready to do battle with destructive free radicals. Antioxidants provide a defense force that has been shown to diminish the oxidative stress associated with almost every disease process known. |
Bruce Fife and Jon J. Kabara
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 This is 3 to 4 times as much as most fruits and vegetables. For example, broccoli contains only 3 grams of fiber per cup and raw cabbage has only 2 grams per cup. A cup of white bread has a mere 1 gram.
Besides fiber, coconut supplies a wide variety of nutrients necessary for good health. It contains as much protein as an equal amount of green beans, carrots, and most other vegetables. It contains vitamins B-l, B-2, B-3, B-6, C, E, folic acid and the minerals calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc, among others.
Fresh coconut is a delight to eat as a snack. |
| You can create a variety of delicious muffins using different types of fruits.
WHOLE WHEAT PANCAKES
The simple pancake can easily be made with additional oil. Try this recipe using whole wheat flour.
IV2 cups whole wheat flour
]A teaspoon salt
V2 cup applesauce
2 teaspoons baking powder
1 egg
3A cup water
V2 cup coconut oil (8 tablespoons)
Heat V2 cup of coconut oil in skillet over low heat until melted. Mix flour, salt and baking powder into a bowl. In a separate bowl beat egg and lukewarm water, applesauce, and melted (not hot) oil together. |
Tanya Harter Pierce
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| Various fresh or frozen fruits, honey, and/or stevia can be added to the mix to make it tasty. Lowfat or skim milk or unsweetened fruit juice can also be added. Keep the blended mix refrigerated and eat it throughout the day.
If preferred, lowfat plain yogurt may be substituted for cottage cheese. However, since yogurt is not quite as high in sulphur-based proteins as cottage cheese is, one should triple the amount of yogurt used. In other words, use at least 1 tablespoon flaxseed oil to 3/4 cup yogurt. |
| At first reflection, this seems unlikely since one would think that an Eskimo's diet would be very poor in fresh vegetables, fruits, or seeds. The secret lies in the fact that the traditional Eskimo diet is very high in meat from caribou, reindeer, and other grazing animals. Grasses around the world are typically very good sources of B17, and the fresh arctic tundra grasses are even higher than most grasses in their B17 content. This means that the meat from the arctic grazing animals is itself very high in vitamin B17. |
| There are many healthy aspects of the Hunzakut lifestyle and diet, including clean glacial water, fresh air, fresh vegetables and fruits, and so forth, so it would be wrong to attribute their good health solely to just one thing. However, a very interesting fact is that the Hunzakut diet is has historically been high in vitamin B17—possibly the highest in B17 of any human diet in the world. This is because apricot trees have always been the Hunza's main crop, and traditionally, the wealth of a Hunzakut man was measured by how many apricot trees he had. |
| This means that even our fruits and vegetables may be deficient and imbalanced in their mineral content.
Essential fatty acids are another nutritional category critical to the healthy functioning of the body yet very deficient in the common modern diet. Two of the most important are the omega-3 and omega-6 fatty acids. These are called "essential" because the human body cannot biosynthesize them; therefore, they must be obtained through diet. The omega-6 fatty acids are primarily found in nuts and seeds, and the omega-3 fatty acids are primarily found in fish. |
C. P. Khare
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 Charaka prescribed a decoction of tender leaves in seminal debility; Sushruta gave fruits in vaginal discharges.
Tender leaves were used as a vegetable in intrinsic haemorrhage (Bhaavaprakaasha).
Active principles and pharmacology
Leaves contain hydrocarbons, alcohols and sterols. The alcohol fraction consisted of aliphatic alcohols. The sterols consisted of sitosterol, stigmasterol, campesterol, cholesterol and 28-isofu-costerol. The triterpenoids—lupeol and alpha-and beta-amyrin—are also present in the leaves.
The bark exhibited antileucorrhoetic and antiulcer activity. |
Jonathan V. Wright, M.D. and Alan R. Gaby, M.D.
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 Supplements:
(to be taken under medical supervision)
> Magnesium, 400 to 600 mg per day, in divided doses. Reduce dose if diarrhea occurs.
Intramuscular or intravenous injections of mag nesium may be advisable in individuals with more advanced cases.
>- Coenzyme Q10, 30 to 200 mg per day.
>- Taurine, 500 to 1,500 mg rwice a day.
>¦ High-potency multiple vitamin/mineral (adjust doses of other nutrients as needed).
>• Hawthorn (leaf with flower); dosage varies according to the preparation used.
Other Recommendations:
• L-arginine, 1 to 2 grams twice a day. |
C. P. Khare
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| Sushruta prescribed the fruits of Lataakasturi for their cleansing, cooling, laxative and diuretic properties, and for halitosis.
During the 16th century, Lataakasturi was used for promoting eyesight and for diseases of the mouth. It was considered a good cooling herb for the nervous system and was included in antihys-teric formulations.
The seeds are used in folk medicine as stomachic and carminative.
Lataakasturi is an ingredient in Mahaa-Chan-danaadi Taila (Bhaavaprakaasha), still available over-the-counter as a massage oil for promoting strength, vigour and nourishment of the body. |
Bruce Fife and Jon J. Kabara
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| While cooking destroys disease-causing bacteria, many fruits and vegetables are eaten raw. The only other thing you can do is wash your produce and hope you've cleaned it adequately enough. Then if you do become sick, antibiotics and your body's own recuperative powers are your only defense. But what if you're infected with one of the supergerms—say a strain of staphylococcus that is resistant to most antibiotics—what do you do? You better hope your immune system is strong enough to overcome it. |
Thomas J. Moore
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 Many health advocates embraced beta-carotene because it was a "natural" antioxidant found in many fruits and vegetables and therefore ought to be free of health hazards. Even the National Cancer Institute jumped on the beta-carotene bandwagon, declaring, "A large body of epidemiological evidence indicates that cancer incidence is reduced as consumption of dietary vitamin A or its precursor, beta-carotene, found in dark green and yellow vegetables and fruits, increases."26The National Cancer Institute limited its recommendations to urging greater consumption of fruit and vegetables. |
Bruce Fife and Jon J. Kabara
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| Carbohydrate is the main nutritional component of all fruits, vegetables, and grains. To infer that only saturated fat raises blood cholesterol is grossly inaccurate and misleading. Some foods raise blood cholesterol more than others. Some have little or no effect depending on many metabolic factors. Medium-chain saturated fatty acids, like those found in coconut oil, are burned up immediately to create energy and, therefore, have a neutral effect on blood cholesterol!
PLATELETS AND BLOOD CLOTS
The mechanism that causes blood to stick together to form clots is influenced by dietary oils. |
| I ate what I considered a good diet—low in fat, lots of fruits, vegetables, and whole grains. But I noticed as I was approaching my mid-forties my level of energy was decreasing rapidly. Even modest amounts of yard work became a drudgery. After a couple of hours I came in exhausted and it took me two days to recover. By 8:00 p.m. every day I was exhausted, even though I have a desk job. I found myself going to bed earlier and earlier. Life was slowing down and I missed the energy I once had. I assumed that what I was experiencing was just the consequence of growing older and left it at that. |
Rowan Robinson
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| The German Humorous Hemp Primer says that "hemp does well following almost any crop: It grows well after fruits, corn, vegetables, grasses and grains." Shady hemp is also an excellent preceding crop, according to the primer, because "its tall, wide, dense growth strangles weeds. After hemp, all grains grow well and without problems. Also, fruits which follow hemp bring larger crops, as do grasses, delicate and tender when they lie down in hemp's bed. In short, anything sown in hemp's fields will bring rich harvest and much money."
The USDA Farmers' Bulletin No. |
Alan R. Gaby, M.D., Jonathan V. Wright, M.D., Forrest Batz, Pharm.D. Rick Chester, RPh., N.D., DipLAc. George Constantine, R.Ph., Ph.D. Linnea D. Thompson, Pharm.D., N.D.
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 Milk drinkers get 80% more calcium (page 483) in their diet compared to non-milk-drinkers.2 Apart from total calcium content, foods and supplements should be evaluated in terms of the bioavailability of the calcium they contained (i.e., how much of it is actually absorbed and utilized by the body.) Calcium absorption from various dairy products is similar, at about 30%.3 However, many people choose alternatives to milk and dairy products for health reasons, such as the prevention of atherosclerosis (page 38) or food allergies (page 14). |
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