food and nutrition 55
nourishes and replenishes and is right for this vulnerable entry into life.
With the constant availability of sugar reaching huge proportions over the
past several decades, “sweet diseases” have increased and, in parallel to
them, mental affl ictions. It is not just our pancreas, teeth, and waistlines
that are affected; our whole emotional state suffers. Artifi cial sweeteners are
a further perversion of the problem — not only poisoning, but also increas-
ing appetite in many cases! It is always advisable to read labels in order to
see how the food you buy has been sweetened. Never use artifi cial sweeten-
ers — proved to be carcinogenic, in the 1970s they were banned in Japan by
the government. Look at health-store foods and see how many products
have been sweetened by the inclusion of fruit concentrates. Even though
this is far better than adding white sugar, it still represents work for the
liver and other organs and systems.
Putrid fermented foods like miso, sauerkraut, and tofu support the
immune system immensely and sustain the body. There is more on
this subject later in the chapter.
Umami — the eighth taste — is used frequently in Japan to add “richness” to a
meal. It is often provided by seaweeds, mostly kelp and kombu. These are
rich in glutamates, isosinate, and nucleotides (the monosodium glutamate
found in some Chinese cooking is the chemical and often side-effect-ridden
version of this). Other foods containing umami naturally are Parmesan
cheese, shiitake mushrooms, and naturally fermented soy sauce.
Oils (and Antioxidants)
The only oil that does not become rancid is olive oil. It is the only oil that
benefi ts the heart, liver, and gallbladder (as well as cholesterol levels). It
can also be heated and used for cooking at low temperatures without
diminishing its character and life force. Used raw, it is excellent with
salads. It is 80 percent monounsaturated and, as such, does not present
the health hazards of saturated or polyunsaturated fats. For occasional
variance, there are other oils that can be safely used such as walnut oil,
saffl ower oil, grapeseed oil, sunfl ower oil, hempseed oil, and fl axseed oil.
Oils are attacked by oxygen almost within moments of harvesting and
become rancid; more rancid, in fact, the older they become. This effect of
oxygen exposure causes a chain reaction in our bodies producing free
radicals, and it is these free radicals that attack, kill, or damage our
cellular structure. Many, many plants help stop this destruction because
they contain chemical components that act as antioxidants. The liver is
particularly susceptible to free-radical damage because this is where fats
accumulate and are processed. Foods containing high amounts of fats and
oils should only be a minor part of the diet.
When you stir-fry with olive oil, keep the heat low and be sure to add
55 The Complete Home Guide to Herbs, Natural Healing, and Nutrition