solutions. If your diet consists of 80 percent raw fruits and vegetables, and
20 percent nuts, seeds and cooked vegetables, you will experience
tremendous health. If your diet consists of 100 percent raw fruits, vegetables,
nuts and seeds you will experience incredible vitality and robust health.
MODULE 3.9
The Energy of FoodPeople today tend to focus a great deal of attention on the chemistry (or
composition) of foods, especially vitamins and minerals, while mainly
ignoring other properties, like astringent properties, antioxidants, tissue salts
and the like. Even less do we think about the energy of a food, which is a
reflection of the food’s total chemistry.
Orthomolecular supplementation (vitamins and minerals) never cures.
The power (or energy) of individual constituents can never match that of a
whole food complex. In nature all things work together and with clockwork
precision. When you separate the nutrition in food, and only give back
certain constituents, you miss the synergistic properties of the whole. This
causes a loss of proper utilization. Calcium, for example, needs phosphorus,
magnesium, the flavinoid complexes, B complex, etc., to be properly utilized.
If you take calcium tablets alone, you can’t get this synergistic action. If you
get calcium from nature, from raw foods, you get the whole deal—
constituents and all. We just can’t compete with nature.
Separated constituents, like vitamins and minerals, can increase your
energy levels somewhat and in some cases make your symptoms disappear,
only to return when you stop using them. An example of this, again, is
calcium. Many people experience weak, brittle and/or ridged fingernails.
They start taking a calcium supplement or gelatin and their nails will become
hard again. However, as soon as they stop taking the calcium, their nails
return to the weakened state. Your fingernails will give you clues about the
condition of your bones or skeletal structure. You did not fix the “cause” of
the problem, which is, in nine out of ten cases, a calcium utilization
problem, not a deficiency problem. Calcium is very abundant even in our
S.A.D. (Standard American Diet). However, we are destroying its utilization
potential through cooking and processing. You must fix the utilization