Green beans with potatoes, meat dish, cabbage apple salad,
water with lemon juice and honey, 1 cup hot milk. Water.
Fresh green beans, especially fava beans contain a sub-
stance that is described in old herbal literature to be espe-
cially beneficial to diabetics. Don't overcook them—it
might harm this substance.
For the same reason, don't use canned green beans. If
“fresh” isn't possible, choose “frozen” but rinse the
chemicals off before cooking. Potatoes (not overcooked),
peeled to make sure there are no blemishes (contain mold
and pesticide) can be cooked with the beans. Cook with
onions and oregano for flavoring. Add fresh chopped
parsley to the sauce or butter for both green beans and
potatoes. Fresh parsley has special herbal goodness (high
magnesium, high potassium, diuretic.)
The meat dish should be overdone. “Fast food” is
plopped from the freezer into the boiling grease which
browns the outside nicely but can easily leave the inside
undercooked. Meat must never be “rare.” There should be
no redness near bones! Canned meat is safe from parasites
but may have smoke flavoring added (contains benzopy-
rene) or nitrates. Avoid these chemicals. Avoid MSG too.
Whenever a meat dish is not accepted, substitute sardines.
Let them choose from a display of six kinds. Purchase the
flip-top cans to avoid eating metal grindings from the can
opening process.
Cabbage for salad should be chopped fine enough to be
digestible. Add finely chopped apples (peeled) and a few
apple seeds and whipping cream for the dressing.
