James A. Howenstine, MD
See book keywords and concepts |  The alarming fact is that the foods, fruits, vegetables and grains, now being raised on millions of acres of land that no longer contains enough of certain needed minerals, are starving us, no matter how much we eat. " And that was in 1936! Without the critical trace minerals in our food, carbohydrate metabolism fails.
Dr. |
Marcia Zimmerman, C.N.
See book keywords and concepts |  OPCs are oligometric proanthocyanidins, which are members of a large class of protective phenolic compounds we get from fruits and vegetables that help strengthen the walls of arteries, veins, and capillaries, including brain capillaries. The addition of sulfites as preservatives to red wine appears to tip the balance between histamine release and retention in blood cells toward greater histamine release. Consequently, histamine "back ups" and blood levels rise, causing discomforts such as headache, drowsiness, and mood swings in those sensitive to high histamine levels. |
James A. Duke, Ph.D.
See book keywords and concepts |  For example, my diet features many of the fruits, vegetables, and, of course, herbs that grow in the garden. And my exercise program consists largely of digging around in the garden, plus frequent walks around Yin Yang Valley.
Even though you may not have a Garden of Youth in your own backyard, you can certainly incorporate the SEVENTY principles into your lifestyle. So let's take a look at each of these principles and how they help keep you young, no matter what your age.
S Is for Sensible Diet
Eating healthfully is so important that I've devoted an entire chapter to it (see chapter 3). |
Marcia Zimmerman, C.N.
See book keywords and concepts | | We eat too much fat, sugar, and processed foods, and too few whole grains, fruits, and vegetables. I would like to share some information and the growing proof that these factors influence AD/HD occurrence.
The processed foods we love are loaded with over 2,800 additives that have been approved by the Food and Drug Administration as of June 1998. In addition, five million pounds of antibiotics and hormones are used each year to make animals grow faster and produce more milk. Common sense tells us that the overload of these items provided by the standard American diet cannot be good for us. |
James A. Duke, Ph.D.
See book keywords and concepts | | Among the known antioxidants are vitamin C, vitamin E, and the mineral selenium; the carotenoids, including beta-carotene; the antho-cyanidins, pigments that give plums, grapes, blueberries, cranberries, blackberries, and other dark fruits their color; and coenzyme Q10. The more plant foods you eat, the more antioxidants you get, and the healthier—and younger—you become.
Why Foods Are Better Than Supplements
Now you may be thinking, "I don't have to eat so many plant foods, because I take an antioxidant supplement. |
Marcia Zimmerman, C.N.
See book keywords and concepts | | However, any of you who grew up on or around farms remember how wonderful it was to eat fruits and vegetables in season. When the first peaches and apricots ripened, we climbed up into the trees and gorged ourselves. I can still remember the sensation of juice running down my arms. By the end of the season, we were sick of peaches, and the mere thought of peach fuzz made us itch! Then the season changed, and we eagerly went after some other seasonal fruit like grapes, pomegranates, persimmons, or apples. | | The study declared that one million American children age five and under are exposed to unsafe levels of pesticide residues in fruits, vegetables, and commercial baby food. The group tested for pesticide residues in eighty thousand samples of food, and they detected average levels of organo-phosphates (commonly used to control agricultural pests) that were sufficient to cause long-term damage to children's brains and nervous systems. |
James A. Duke, Ph.D.
See book keywords and concepts | | Notice how prunes and raisins rate much higher than their source fruits, plums and red grapes. That's because the latter contain a great deal of water. Dehydrating plums and red grapes to create prunes and raisins concentrates their antioxidants.
FOOD
Prunes
Raisins
Blueberries
Blackberries
Kale
Strawberries Spinach Raspberries Brussels sprouts Plums
Alfalfa sprouts Broccoli florets Beets Oranges Red grapes Red bell peppers Cherries Onions
ORAC SCORE
5,770 2,830 2,400 2,036 1,770 1,540 1,260 1,220 980 949 930 890 840 750 739 710 670 450 Ann
Tumors need a blood supply. | | Some of the key antioxidant nutrients are vitamins C and E, the carotenoids (including beta-carotene), and the mineral selenium.
All fruits and vegetables contain generous amounts of antioxidants. Recently, though, researchers at the USDA set out to determine which foods have the highest antioxidant content. They developed a scale to measure oxygen radical absorbance capacity (ORAC)—in layman's terms, the ability of various foods to neutralize free radicals. The higher the ORAC score, the more antioxidant protection a food provides. | | A Closer Look at the Healthy Sevens
The National Cancer Institute (NCI) has launched its own campaign to persuade Americans to eat at least five servings of fruits and vegetables a day. It's called the Strive for Five program, and it's based on a tremendous amount of research showing that the more plant foods you eat, the less likely you are to develop cancer. Most Americans don't get even five servings a day, so the Strive for Five program makes sense. It's a step toward the Paleolithic diet.
But Strive for Five can be confusing. |
Patrick Quillin, PhD,RD,CNS
See book keywords and concepts |  Skip the iceberg lettuce and enjoy the healthier fruits, vegetables and whole-grain foods from the salad bar. A good rule of thumb: the deeper the color of the vegetable, the more nourishing it is. Dark greens are better than pale greens, dark orange squash is better than pale squash, and so on. In nature, cauliflower is a dark green vegetable, until human intervention ties the leaves around the developing flower to deprive it of sunlight.
-Many restaurants offer low-calorie or light meals with gourmet versions. |
Marcia Zimmerman, C.N.
See book keywords and concepts | | These factors, also called proanthocyanidins, are members of a large class of protective phenolic compounds that we get from fruits and vegetables. They have been the subject of numerous scientific investigations and their efficacy has been validated by scientists throughout the world. Available in Europe for nearly forty years as prescription drugs for the treatment of venous conditions, these compounds have the unique property of strengthening the walls of arteries, veins, and capillaries, including brain microcapillaries. |
Michael Lerner
See book keywords and concepts |  A pinkish shade mixed with the white indicates excessive intake of flour products and fruits. Both these colors indicate accumulation of fat and mucus in various regions of the body including the breasts, lungs, intestines, and reproductive organs.
Fatty spots that are dark, red, or white in color on the cheeks are a sign of fat accumulation in either the lungs or breast and often accompany the beginning of a cyst or tumor formation. Coffee or other stimulant, aromatic beverages may contribute to the appearance of this color in the cheeks. . . . |
Nelson Foster and Linda S. Cordell
See book keywords and concepts |  Studies of numerous species, including amaranth, indicate that, throughout the Americas, native breeders worked to obtain not only increased plant size and yield but also flamboyantly colorful flowers and fruits. Often these visibly pleasing plants played key roles as foods, colorants, and objects in Indian religious rituals and ceremonies. Amaranth was no exception.
Like maize, millet, and sugarcane, amaranth is an extremely efficient converter of solar energy and is thus fast growing. | | For early humans it required close and sustained attention to the shift of seasons and the places where fruits, nuts, greens, and seeds were available. For us today, if we would rather be diners in the global village than "industrial eaters," it requires attention to information and perspectives from diverse disciplines—archaeology, anthropology, history, botany, agronomy, genetics, gastronomy, and the crossover discipline of ethnobotanv. All of these disciplines are brought to bear in the chapters that follow. | | Crops of American origin constitute an impressive array of vegetables, grains, root crops, nuts, fruits, and spices. Rather than attempting an encyclopedic treatment, this book explores a few of the American crops, concentrating on species that have worldwide economic importance already or that might someday achieve it. Even after applying this principle of selection, we have had to exclude many valuable crops familiar to North Americans—peanuts, pecans, cashews, pineapple, papaya, avocado, sunflowers, sweet potatoes, and allspice, to name a few. | | Jet us now praise native crops—the fruits, tubers, grains, beans, and greens that have been cultivated in the New World since pre-Columbian times. Some of these food crops have been nurturing cultures in the Americas for the last six to eight millennia. Seeds of these enduring native crop varieties have been passed from hand to hand through as many as one hundred generations of gardeners and farmers since the process of plant domestication began in the New World. | | The pungent red fruits of wild chili peppers such as the Chilte-pin are erect, easily separated from the stalk when ripe, and small enough for birds to swallow. The ingested seed may be carried a considerable distance before it is dropped, whereupon it often quickly establishes itself. Humans, too, could have carried and even cultivated wild peppers without changing them genetically, beginning any time after the formation of the Panama land bridge between North and South America in the Pleistocene epoch. |
Patrick Quillin, PhD,RD,CNS
See book keywords and concepts | | Oncologist working in bone marrow transplant (BMT) units will isolate cancer patients from family members and tell the patient to avoid fruits and vegetables, hoping to prevent an infection in the immune-compromised patient. Some BMT units would even autoclave the food to try to reduce exposure to bacteria. Meanwhile, we have more bacteria in our gut than all the cells in our body. There is an ongoing struggle in your gut between bifidobacteria (good guys) and putrefactive bacteria (bad guys). |
Michael Lerner
See book keywords and concepts | | Yin and Yang Foods
Strong Yang Foods
Balanced Foods
Strong Yin Foods
Refined salt
Whole-cereal grains
Temperate-climate fruit
Eggs
Seeds
White rice, white flour
Meat
Beans and bean products
Tropical fruits and vegetables
Cheese
Nuts
Milk, cream, yogurt
Poultry
Sea vegetables
Oils
Fish
Root, round, and leafy vegetables
Spices (pepper, curry, nutmeg, etc.)
Seafood
Spring or well water Nonaromatic, nonstimulant teas Natural sea salt
Aromatic and stimulant beverages (coffee, black tea, mint tea, etc. |
Committee on Comparative Toxicity of Naturally Occurring Carcinogens
See book keywords and concepts |  Current knowledge indicates that calories in excess of dietary needs, and perhaps fat or certain components of fat, as well as inadequate dietary fruits and vegetables, have the greatest impact. Most naturally occurring minor dietary constituents occur at levels so low that any biologic effect, positive or negative, is unlikely. Nevertheless, a significant number of these chemicals have shown carcinogenic or anticarcinogenic activity in tests. Overall, they have been so inadequately studied that their effect is uncertain. |
Michael Lerner
See book keywords and concepts | | In each study, high intake of fruits and vegetables containing carotenoids was associated with reduced risk of lung cancer, though this finding is also compatible with the possibility that some other factor in these foods is responsible for the result. At the same time, little relation was found between vitamin A intake and the risk of lung cancer.11
Vitamin A and retinoids have been demonstrated in clinical studies to reverse a variety of precancerous and cancerous conditions, primarily those related to epithelial tissue. | | They provide bulk in food and are found in vegetables, fruits, and whole grains. Dietary fiber consumption often decreases with the consumption of a Western-style diet. Based on epidemiological studies, Burkitt and Trowell proposed in 197S that the increased incidence of some cancers and other chronic illnesses may result from a low intake of dietary fiber.34 Extensive research studies followed. | | According to the Gerson Institute, the rise of modern organic farming holds out the promise of higher-quality fruits and vegetables than were available during Gerson's lifetime.
2 Patricia Spain Ward, "History of Gerson Therapy," contract report for the U.S. Congress Office of Technology Assessment (OTA), revised June 1988. |
Gary Null
See book keywords and concepts |  A spruicer-up on any menu is fruit salad, even richer in vitamin P if you use lemon juice to bring out the flavors of the fruits. With practically any entree, a garnish of parsley and lemons adds beauty and vitamin P, if you treat it as part of the dish and not just decoration. Another way to enjoy the bioflavonoids and get more energy than either coffee or tea provide is to take your "coffee break" with a "smoothie" of applesauce (from an un-sprayed, unskinned organic apple), lemon juice, and honey. | | PECTIN
Cellulose is often found with pectin, another "roughage" carbohydrate derived mostly from fruits such as grapes, apples, peaches, plums, and berries. This complex sugar may help keep your cholesterol levels low and healthy. Pectin absorbs and holds water. If you are a home jam and jelly maker, you have probably used pectin to turn fruit juice into fruit spread. But pectin is more than a gelling agent. It is a polysaccharide that is beneficial, especially when used as it occurs naturally with large amounts of cholesterol-lowering fiber. | | The very sugars that, in refined form, help ruin the modern American diet have always been available in natural forms: the fruits, berries, and honey on which our ancestors relied for sweetness. All modern man has done is to purify those sugars, isolate them from their natural forms, and concentrate them in junk foods. We get sucrose from beets (beet sugar) and sugarcane (cane sugar) and glucose from corn. Added into many of the foods we eat, these gradually have taken an even greater part in providing our daily calorie intake. |
Michael Lerner
See book keywords and concepts | | Its principle components are whole cereal grains, vegetables, legumes, fruits, nuts and seeds, and optional use of animal products. (When desired, Block permits limited use of certain fish and free-range poultry.) The Block diet is also remarkably similar to the diets that the American Cancer Society, the National Cancer Institute, the American Academy of Sciences, and the American Heart Association have endorsed as having some preventive value in protection against cancer and coronary disease. |
Ralph W. Moss, Ph.D.
See book keywords and concepts |  DMSO is found in milk, fruits, vegetables and grains and is even normally present in small quantities in the human body.
This remarkable chemical was first isolated in Russia in 1866, then rediscovered in the 1960s by a Crown Zeller-bach chemist looking for marketable byproducts of wood.
Stanley Jacob, MD, a scientist at the University of Oregon Medical School, then discovered DMSO's medical uses. Scores of articles and books have now been written about this compound. |
Patrick Quillin, PhD,RD,CNS
See book keywords and concepts | | Carotenoids are found in green and orange fruits and vegetables. Bioflavonoids are found in citrus, whole grains, honey, and other plant foods.
-Cruciferous vegetables. Broccoli, brussel sprouts, cabbage, and cauliflower were involved in the "ground floor" discovery that nutrition is linked to cancer. Lee Wattenberg, PhD of the University of Minnesota found in the 1970s that animals fed cruciferous vegetables had markedly lower cancer rates than matched controls. |
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