NaturalNewsBlogs Your diet truly affects your health


One of the basic concepts of natural therapy can be
expressed in that old saying, “You are what you eat”.

To a large extent, our diet has determined the diseases we
suffer from. 

Over the past 100 to 150 years our basic diet has changed
drastically. We have gone from fresh, wholesome, unrefined, unsprayed food to
the opposite.

Our foods now are frozen, canned, refined, genetically
modified, and treated with toxic pesticides, preservatives, colorings and other
chemicals.

Mass food production techniques have given us more food but
less nutrition as the soil has become depleted of essential nutrients and its
living balance upset by the petro-chemical fertilizers that wiped out all the
sulfur in the soil that kept the people well, chemtrails that drop all sorts of
health destroying chemicals, thanks to Bill “Putz” Gates and sprays.

The refining of cereal grains strips them of their fiber and
germ coatings, which contain the bulk of their protein, vitamins, and minerals,
and leaves an unbalanced food composed primarily of refined carbohydrates. And
where does the fiber and germ coatings go to? To the animals to be fed back to
us in the form of rotting, decayed flesh.

The consumption of refined sugar is also one of the most
detrimental influences in the modern diet.

Sugar consumption has increased phenomenally within the past
200 years. In 1815 the average intake was about 15 pounds per year. By 1955 it
had reached 120 pounds per year. Now it’s around 200 pounds per year. Yet we
wonder why diabetes and obesity rates are so high.

Consider the diet of a typical teenager: refined and
sweetened cereal, two fried eggs from chickens fed growth hormones and confined
to a cage their whole lives, white toast with butter for breakfast, a hamburger,
French fries and a Coke for lunch, boiled frozen vegetables, meat and white
rice for dinner, with two other soda beverages containing 18 teaspoons of sugar
and multiple other sweets each day.

You can see how it’s possible for people to eat more of less
and literally starve themselves nutritionally.

Not only is the quality
of our diet extremely poor, but also its quantity is often as much of the
problem.

There’s an old Chinese saying that says nine-tenths of the
food you eat is for your health while
the last one-tenth is for your doctor’s financial
health.

Whenever you eat more than the body can effectively deal
with, disease is invited. This is true of the best, most nourishing foods as
well as when the foods eaten are, of themselves, a health risk.

A major cause of disease, as previously discussed, is
accumulation of waste or toxins that cannot be silently dealt with. And
overeating is one cause of this accumulation.

Another important factor in our foods’ nutritional value is
the manner in which it is prepared.

Many foods have maximum value in their natural state, or as
close to it as possible. Certainly, for most fruits or vegetables, heating
destroys many of their enzymes and vitamins.

In the case of water-soluble vitamins, these are lost if the
food is boiled and the cooking water discarded. Long-term storage or canning
also results in the loss of many of the less stable vitamins.

Some foods, however, require heat to be made digestible,
such as whole grains, some tuberous vegetables, a few fruits, and dried beans.

Some nutritionists feel that a completely raw food diet is
the only natural human diet and that cooked food is a major cause of suffering
and disease. With raw foods being our most natural and nutritious foods, a
person following such a diet, with full knowledge of necessary nutritional
requirements for health, will experience profound physical vigor and resistance
to disease.

While such a diet may be too extreme for the general
population, the body is sufficiently adaptable to be able to handle a certain
amount of cooked foods quite effectively.

My suggestion is a diet containing a large amount of raw
vegetables, fruits, seeds and nuts, with a smaller amount of lightly cooked
vegetables, beans, and whole grains.

For those that desire dairy products, good luck!

The only benefits from dairy products come from raw,
unpasteurized cow or goat milk. And where do you find these? Wherever the FDA
or USDA disposed of them after raiding the farms that provided them.

And why would they dispose of them? Because they are merely
“hookers” for Big Pharma and will do anything they can to preserve profits and do
anything they can to take away that which will keep you healthy.

If you must eat dairy products, only those that are
fermented, such as yoghurt and kefir, are best. If by some quirk of fate you
can find raw milk goat cheese, go for it.

The amount of red meat now consumed by the general public is
a definite health risk, even so-called free-range. All the feed is loaded with
GMOs, and other dead animals as well as road kill. The poultry, as discussed,
are so loaded with growth hormones that they cannot stand up or walk. And the
fish are full of mercury, oil spills, radiation, and toxins.

A guy in Cleveland once did an experiment. He took a roll of
undeveloped film and put it in the Ohio River. It partially developed. And
guess where all those toxins end up? In the ocean to be ingested by the fish.

For a diet to be of any use, all food must be chewed slowly
and thoroughly. Too many people rush their meals, putting an excess burden on
their stomachs. In addition to this, the food must be eaten only when one is
relaxed and under no tension. Why? Because stress completely stops the actions
of the entire digestive system.

It is obvious that many diseases can be directly related to
improper dietary habits. The real proof is seen when a disease process is
reversed and cured by a simple change of diet. Saturated fat elimination, for
example, reverses cancer, arthritis, heart disease and type-2 diabetes. And
that’s just the tip of the iceberg.

Yeah, yeah, it all sounds really good doesn’t it? The major
problem, as I see it, is CONDITIONING.

We go through life being taught things by everyone,
especially our parents. And this is how we learn to eat. But what if our
parents suffered the same fate that we are faced with and died of cancer or
heart disease or some degenerative disease? How would we know not to succumb to
the same fate if our senses dictate what we eat?

Most all of us drive some sort of vehicle. Yet from day one
we are taught not to put kerosene in the gas tank. If we do, the engine starts
getting weird real soon and we know we have problems.

Unfortunately, when we put kerosene in the vehicle called
the “body”, the ramifications do not manifest for years and years. What starts
out as a bit of joint pain turns into arthritis. The shortness of breath we
experience turns into heart disease and the subtle pain in our body turns into
cancer.

So, down the road after 40 or 50 years we are screwed and we
have no idea why. And our diet is the last thing we consider. But it is the
first thing we should consider.

If you research the make-up of the human body you will find
that we have all the markings of being a plant based consuming species. Yet,
out senses become accustomed to flesh and blood and we fight tooth and nail to
keep it that way.  

So the question you must answer is this: do I want to suffer
degenerative disease and relegate myself to the endless consumption of pharmaceuticals,
doctor visits, and all sorts of invasive treatments, or would I rather live my
life in good health without having to throw good money away just to maintain an
acceptable condition of health?

Change is good. Never be afraid of change.

Aloha!

Sources:

www.theguardian.com

www.politico.com

Hesh Goldstein
When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!



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