56 The Complete Home Guide to Herbs, Natural Healing, and Nutrition
water at any sign of drying out or overheating. Remember, fried foods are
basically too rich and indigestible for our systems and cause fermentation
and stagnation. There is some recent data linking free-radical damage to
Creutzfeldt-Jakob disease. Scientists are also linking diseases like Alz hei-
mer’s and Parkinson’s to free-radical damage.
Whole Grains
Grains have always existed in their wild state but have now been
genetically altered to suit monocrop mass farming. These modifi cations
have contributed to many of the allergy problems we see today, with
wheat as the main culprit.
There are eight whole grains readily available: rye, oats, millet, rice,
quinoa, corn, wheat, and barley. They are healthiest eaten in their whole
state to retain maximum nutrient value and roughage. Using a slow
cooker is an ideal way to preserve their life force and nourishment, thanks
to its low temperature but lengthy heating. Alternatively, soak them in a
saucepan overnight before cooking. Presoaking will enable grains to be
cooked at a low temperature for a shorter period of time. For those who
do not have the time, however, try using a rice cooker, which will cook
the grains for you and then keep them warm for three hours if necessary.
Whole grains can be eaten with at least one main meal a day for a
balanced diet. They are rich in fi ber, and when fi ber ferments in the large
intestine, a chemical called buty rate is produced, which blocks the action
of genes produced by cancer cells.
If you wish to eat raw grains, then growing organic wheat grass and
sprouting barley, rye, and corn is wonderful (read Light Eating for Survival
by Marcia Madhuri Acciardo for details).
Refi ned Carbohydrates
These are grains that have had their outer husks (roughage) removed,
leaving just their inner section. Eating grains processed in this way tends
to create body imbalances because the grains are themselves unbalanced.
Refi ned carbohydrates have also very often been precooked. Mucus is a
natural coating of mucous membranes and soft tissue, but consumption of
refi ned carbohydrates creates too much of it. This excess mucus clogs and
tires the whole body and exacerbates digestive problems, catarrh, asthma,
and much more. Its sticky consistency invites infection. Sourdough rye
and mixed-grain breads, Ryvita, rye bread, rice cakes, or sprouted seed
bread are healthy alternatives to the average loaf!
Meat
Meat isn’t what it used to be. Herbivores and poultry are now injected
food and nutrition 56