The Fourfold Path to Healing is a fabulous book that makes a great companion for Weston A. Price’s Nutrition and Physical Degeneration and Sally Fallon’s Nourishing Traditions. We are going to cover this book in several sections (I found it just so fascinating that I think it is more than deserving of at least a week’s worth of posts). Here is what you need to know from it’s nutrition/eating section (this should sound kind of familiar):
- You need fat! One reason is fat-soluble vitamins. Sources: Butter, cream, whole milk products, organ meats, lard, eggs, shellfish, fish eggs, wild oily fish, fish liver oils, and insects.
- Plants should be organic, or a better option would be biodynamic
- There are more than 2000 approved additives. When we consume many types frequently, their adverse effects multiply
- Nearly 100 symptoms have been attributed to MSG and aspartame. These include: seizures, nervousness, blood pressure fluctuations, headaches, multiple sclerosis, and Alzheimer’s. Anything labeled ‘hydrolyzed’ contains MSG.
- Protein powders are proteins that have been separated from the components in our food needed for their assimilation. The modern high-temperature processing over-denatures many of the proteins.
- Unfermented soyfoods contain high levels of substances that block mineral absorption and interfere with protein digestion. The phytoestrogens are potent endocrine disruptor that can depress thyroid function.
- The nutritive elements in our food do us no good if the body cannot assimilate them.
- The most important digestive aid in food is salt. It activates an enzyme that begins the digestion of carbohydrates. It also provides chloride, the body needs hydrochloric acid for meat digestion.
- Nuts contain enzyme inhibitors that can interfere with digestion. They can be neutralized, however, by soaking raw nuts in salt water for 6-8 hours and then dehydrating.
- Grains and legumes are indigestible in their raw state
- Many vegetables are difficult to digest in their raw state because they contain toxins that can block thyroid function, interfere with mineral absorption or irritate the digestive tract. Green leafy vegetables and cruciferous vegetables belong in this group. Cooking and fermenting usually neutralizes these toxins.
- Many nutrients are more available in raw fish and meat, but cooking actually breaks down the proteins in such a way that makes the amino acids easier to absorb.
- The digestive tract is equipped to digest proteins, carbs, and fats all at the same time.
- Synthetic vitamins are concentrated and simplified, so the body cannot use them as well as the more complex, naturally occurring versions.
The way we cook and eat has a profound effect on the quality of our life, our state of health and the nourishment of the mind and soul.
More coming this week!