Food Is Natural Way To Great Health.

 It would amaze you to hear how many mothers like to “fill the family up” And this IS exactly what they do – until their poor sons and daughters and husbands succumb to some form of illness.

One man’s capacity is another man’s overloading. But in general, our stomachs can hold and absorb a certain amount of food only; the surplus will remain in tissues and bloodstream and organs and muscles and nerves as an overload of useless garbage.

You can lunch on a glass of apricot Juice, with perhaps a touch of lemon juice to ginger it up, stirring in a tablespoon of wheatgerm and a teaspoon or two of yeast, munching a few sticks of celery and a couple of fresh carrots, and you will be sufficient, well-nourished for the remainder of the afternoon.

On the other hand, you may eat two meat pies with tomato sauce and two vanilla slices and a bottle of Coke and perhaps a cream bun and be utterly undernourished and hungry again by mid-afternoon. That sudden feeling of tiredness, those early afternoon yawns, that wish to curl up in a corner and sleep, may mean that you had the wrong sort of lunch, that your body is over-occupied in digesting it, and becoming tired in the process.

If you make a habit of having no more than a cigarette and a cup of coffee before you rush off to work, you are building up a destructive cycle that will rapidly ruin your health. Perhaps you had a very large meal the previous evening, then stayed up quite late; and when you did got to bed you were not only tired but overtired, partly from digesting and partly from overworking or overplaying. Then in the morning you were not sufficiently rested, you were not hungry, and facing the day seemed an intolerable burden.

By mid-morning your spirits would be flagging, and you would be vaguely hungry, but you wouldn’t really want to eat: you would be suffering a sub clinical attack of malnutrition. By lunchtime you would be so hungry (your body so much in need of nourishment) that you would eat a luncheon of pies and cream buns and Coke in an effort to give yourself as much fuel as possible to get you through the afternoon.

The tiredness would creep up arouse half past two or three and, by the time you got home for your evening meal you would be either so tired you’d not want to eat or so craving for nourishment that you would eat an enormous meal of meat and potatoes and other vegetables and bread, with c large sweet to follow and several cups of coffee – not to mention the alcohol before and after. And then you would wonder why your stomach was complaining so bitterly that you could not sleep. No wonder it’s called a rat race! With this sort of dietary pattern, you are endlessly running round that circle at top speed and getting absolutely nowhere.

One of the good things about good food is that you don’t have to eat enormous quantities of it, so that your digestive apparatus is not overloaded with unnecessary work and can absorb every bit of it. You may start by feeling hungry for a while if you suddenly reduce your intake and raise the quality level of your food. But after a week or two you will find that your stomach has contracted to a smaller size, that its muscle tone is better and you do not have a nasty bulge below your waistline.

You feel more energetic and somehow lighter ,this is not surprising because you have lightened the load of fuel you are carrying. You will also find that, mentally, some of the cobwebs have blown away; some of the jungle has cleared as if by magic and you can see your way through it all.

It is difficult to classify food as definitely good or bad for all of us. If the eating of fish or meat is an ethical taboo, it is obvious that good food is going to mean something different to you from what it means to the majority of meat-eating people. Individual tastes set the standards; but there are many foods that are undeniably good and nourishing, that can be absorbed to a greater or lesser degree by all of us, and that benefit our bodies in every way.

These, naturally, are the ones we should aim to eat as often as possible; but it’s a sad fact that ‘civilized’ living seems to compel us to rush through our day as ‘efficiently’ as possible, and we are tempted to buy prepared or ready to-eat foods to save time – time we may later overspend in doctors’ waiting rooms.

There is no divine decree that says, ‘Thou shalt eat three meals a day’. The digestion time for food varies with each one of us, but two to three hours is an average general digestion time for an average meal. You could suddenly feel hungry at 10 o’clock in the morning if you had your breakfast a little before eight, and it is only custom and convention that says you must wait so many hours more before you have another meal.

There is no reason you shouldn’t eat the right sort of food at 10 or 10.30 am to sustain you for another two to three hours. At the morning tea break in the office, you could eat an apple and a small wedge of goat’s cheese, or a tiny carton of cottage cheese and a little packet of nuts and raisins, and have a rose hip tea made from a tea bag.

You could then be the only one in the office – I’d stake my white coat on it – who would be feeling alert and vital at lunchtime and after lunchtime and well into the long afternoon. Some of us know perfectly well what we should eat, but are afraid of being laughed at as the odd-man-out. If you happen to be the only person in the office eating raw carrots with a slab of home-baked bread for your lunch and drinking peppermint tea in mid-afternoon, then you can regard yourself as the only sensible one present.

If, when your energy requirements are greatest, when you need concentration and alertness, when your stomach plainly says ‘I’m hungry’, you can eat the good foods I’m going to discuss (the ones that seem appropriate to you), then you will have found a preventive medicine basis on which to build your own good health pattern.

Food Is Natural Way To Great Health.Fruits and vegetables

It goes without saying that fruits and vegetables are on our good food list, since they come to us (or should do) as Nature provided them. It’s not the quantity we eat that make: us well nourished it’s the quality of the food and the amount of nutriment it contains, and to avoid GMO’s, Hormones, and other contaminants.

If you grow your own fruit and vegetables you can say with certainty that they are good for you; but if you are forced to buy your fruit and vegetables in shops this is not always true. The freshness of a good food is one of its virtues: it must be fresh from where it grew, and straight into your mouth in the shortest possible time. A fruit or a vegetable is only as good as its freshness. When you can pick a fruit straight from the tree and eat it two seconds later you are getting food that is still “living”, with its vitamins and minerals intact.

Good food must have as much life’ and vitality in it as possible. You know how a hot day can affect the appearance, taste and keeping quality of your greengrocer’s merchandise. Bought in the steamy hours of the morning, the fruit and vegetables are almost without life when you bring them to the table in the evening. Any living organism slows down to the point of death without its moisture quota. Living cells are compatible with other living cells and can revitalize with living energy.

There are many books on how to grow vegetables, even in the tiniest containers on your home unit balcony or your kitchen windowsill. There is no excuse for you to say, “I have no garden to grow my own”. Even growing some of your own – a few plants of this and that – is a positive step towards having living food. A small planting of carrots in a perforated plastic bucket;

two or three lettuce seedlings in another smallish bucket; decorative pots full of parsley and chives and sage and thyme – these can fit into the tiniest area and can be easily looked after by the oldest to the youngest member of the family.


It may be because potatoes are relatively cheap, or because everyone is used to them, that they seem an unexciting vegetable, apt to be ignored in terms of their benefits to health. A potato with the skin on, cooked in a vegetable basket steamer over a little water, sprinkled with vegetable salt and perhaps a film of butter, or sprinkled with parsley or chives or a dusting of kelp granules, can be the most important part of a vegetable meal. Potatoes are particularly rich in potassium, with benefit to kidney function, and in sulphur, the cleansing agent.

These minerals occur mainly just below the skin, so peeling before cooking means you are throwing them away. There are traces of vitamins A, Band C in potatoes, and the Band C are reduced even further when they are cooked in water. But we are not seeking vitamins so much as minerals. Potatoes have not such a high water content as most vegetables, and the main thing against them in most people’s minds seems to be their carbohydrate content. But we owe the potato an apology: its carbohydrate is only in the medium range.

There is more in parsnips, more in kelp, more in all the dried beans and all the grain products, and very much more in nuts. If you are a weight-watcher you can do yourself more harm by eating a handful of nuts than by eating a whole baked or steamed potato. In our Western pattern of eating, lack of potatoes in the diet can produce a mineral deficiency. They are one of the best sources of minerals we can eat.

Apart from what we should or should not eat, there are few of us who don’t enjoy potatoes. They give us a warming, comforting, home-by-the-fireside, dinner’s-on type of feeling, and there are so many ways of cooking them from the kartoffel of Germany to the pan-fried potatoes of the Mediterranean, from the baked potatoes of England to the steamed, herbed potatoes of France; or the buried – under – ground – in – hot – stone ovens sweet potatoes of South America and the Pacific I island.

Their reaction in the body is neither acid nor alkaline but neatly neutral; they are lower in protein than many vegetables and can be included in commonsense amounts in Low-protein diets.

Their digestion time is approximately two hours. Those who cannot stand fats in the diet can leave off the nob of butter and eat them steamed and not baked, confident that they are low in fats and will not upset the liver.

The sweet potato is one of the most valuable vegetables, yet is not often included in our diet. The tuber must not be dug until it is fully ripe, otherwise when it is cut ready to cook it oxidizes frantically and its food value deteriorates, as well as its taste and appearance. Growers should be made fully aware of this. The sweet potato is high in calories -: those units of heat and energy – but it still has only about one-fifth the calorie or energy-value of nuts.

The heat and the hunger satisfaction that potatoes give can stop you eating all those’ useless calorie foods containing refined sugars and starches. Your carbohydrate balance is thrown out by eating the wrong sort of carbohydrates. Any fighting Irishman will tell you that potatoes, like bread, are the staff of life; and when your diet is properly balanced otherwise, and compatible with your style of living, your energy requirements, and your individual metabolism, potatoes will not add one iota to your weight.

Citrus fruits and juices

If you are an orange juice fan and go for it at the first sign of a cough of cold, you no doubt believe that its virtue lies in its high vitamin C content. But have you ever realized that the virtue of the juice cannot be compared with that of the lemon, orange, or grapefruit?

Lemon juice is extremely low in calcium content: the lemon fruit, with peel and all, is nine times higher in its calcium level. If you are eating citrus fruits to get the calcium you must work your way through the fruit or drink nine times the amount of juice. When you eat the lemon with the skin you are getting three times the iron, the same potassium, three times the sodium, double the vitamin B, nearly double the vitamin C and two and a half times more protein than if you just drink the juice.

The same applies to oranges. The content of vitamin C and other vitamins is the same whether you eat a peeled orange or drink the juice; but the mineral content is quite different. You get twice the iron, more phosphorous, four times the calcium, more protein, and a slightly higher energy level in a peeled orange than you do in the orange juice.

Citrus fruits are invaluable when your nose, throat and sinuses are choked and painful and full of mucus, for all citrus fruits have astringent properties. They tighten and contract mucous linings to enable you to breathe more easily; they loosen the mucus from the membranes so that it drains more quickly and the “dog’s disease” is banished in a shorter time.

The high vitamin C content! citrus fruits certainly helps the elimination processes in colds and flu; but you would need to eat a case or more of oranges each day to get the massive amounts of vitamin C required to correspond with an injection of the vitamin or a “high C” type food supplement.

On the other hand, your body is better tuned to react to natural vitamins and better able to absorb the entire amount of them; so you can still drink your lemon juice (from now on knowing you should make it with the shredded lemon peel added) and feel you are doing something to chase your cold out of your body.


If you eat apples with their skins on you will be healthier than if you peel them and throw the peel on the compost heap. If you peel them, you lose some of the magnesium, sulfur, silicon and bromine that is close underneath the skin – these vital minor elements in major element metabolism – and you half the vitamin A content and lose a great deal of the vitamin C.

Apples differ from citrus fruits in that you get almost as much of everything in the juice as you get in the apple – with the exception of magnesium, which drops by half when the apple pulp is extracted to make apple juice. But an apple a day, while keeping the doctor elsewhere, has one characteristic that is important to people in a high acid state; after it is processed by the

stomach its pH value goes from 3.55 to 2.22, an increase in its acid content. This may deter you from eating too many apples if you are arthritic; but for those of us who are not there is real virtue in the apple reaching the intestines in an acid condition, for intestinal flora cannot perform efficiently unless they are in an acid medium.

Don’t mix up your stomach and your intestines: the stomach is an entirely different section of the body, doing entirely different things. The intestines, both large and small, are parts of the bowel, and are completely separated from the stomach biochemically, functionally and anatomically. “Pains in the stomach” often really mean “pains in the upper part of the small intestine”.

We are talking here about bowel flora, which need natural acid conditions to function correctly. This is why apples are so beneficial for people who have chronic constipation. They are a means of reactivating the bowel and replacing harmful bowel flora with a better class of bacteria altogether, so that natural bowel movements can be restored.

Apples also give us what we lack so much – something to chew. The chewing reflex and the hunger reflex are closely linked, and sufficient chewing can suppress hunger.


Almost every seed, particularly the seeds from grains, can be sprouted to provide a tiny edible vegetable. This sprouting process is the simple act of galvanizing into life the compact little reservoir of life substance found in every seed. Most of you have eaten bean sprouts, the pale Chinese delicacy that goes with chow mein and many other Oriental dishes, and there is nothing to stop us copying this piece of Oriental good sense.

Among the commonest grains and seeds there are those that will sprout and be entirely and delectably edible. In the dormant seed there are no life processes, and it takes water to free into solution the tiny powerhouse of chemical combinations in the seed. Now, as the sprout shoots, it begins to manufacture vitamin C, and when the first two seed-leaves have grown there is a maximum quantity of this vitamin present – completely alive, wholly pure, utterly digestible, ready to be absorbed. When these two little leaves sprout from the pale, thin stem and the seed below, chlorophyll has arrived in the plant by the action of light and moisture, and this chlorophyll is at its most concentrated peak.

One of my favorite seeds to sprout is that of the fenugreek plant, the seed that gives the strong curry flavor to curry powders and pastes and promotes perspiration and, therefore, cooling of the body and the removal of waste products through the skin. The seeds send up their sturdy sprouts, as do most seeds, in a matter of three to four days.

If you have ever sprouted seeds you will have had failures owing either to lack of regular washing of the sprouts as they grow, or to leaving them a little too long before eating, until the seed begins to rot, having done its job of giving life to the new sprouting plant. Sprouts must be eaten with twenty-four hours of that pair of seed-leaves appearing green and full of goodness at the tip. Most of the grains are easy to sprout, and the easiest of the lot is wheat grass. Freshly sprouted wheat grass is one of the finest sources of both vitamin C and chlorophyll – that substance present in small amounts in all green growing things, but in considerably larger amounts in the newly sprouted seeds. The seeds germinate so rapidly that you will feel you have. to plant them and stand back to watch.

The shoots seem to turn green and grass-like within a matter of hours. I have one container, marketed by a Swiss firm, with layers of plastic circular shelves that fit one on top of the other. If I make the mistake of putting those wheat grass sprouts anywhere except on the top shelf, they lift the other shelves up as they grow vigorously and sharply green within three days.

Wheat grass is blessed with a vitamin E content that can do apparent miracles in your digestive system, as well as in the garden and on the anti-pollution front. With all the minerals, the vitamin E, and the other balanced vitamins that it contains, it is one of the most compact, cheap, available, and natural sources of goodness.

You can sprout mustard and cress, you can sprout millet and lentils, and most of the dried beans, including soy beans – and what a complete food a soybean sprout is! You can sometimes get fennel seeds to sprout, and aniseed seeds. If you are lucky enough to have a herb garden you can experiment with many of the seeds, and you will find that the edible ones add all sorts of piquant flavors to a green salad. Another of my favorites among the sprouters is alfalfa.

Here is a natural good food if ever there was one – kelp, coming straight out of the sea and being dried as its only processing. The kelp we buy from our health store or vitamin supplier is usually from one particular species, Fucus vesiculosis. Its other common name is bladder wrack. This particular seaweed grows in many parts of the world, In a slightly different form perhaps but under the same botanical banner, .and it is a logical food for obtaining in our diet some of the heavy minerals and trace elements that have been washed off our mountains and down our creeks and out to sea ever since the earth cooled.

The human body still needs these minerals, and we still have access to them if we use seafood, particularly from the deep-sea areas where all the heavy minerals finally finish up. There is iron at the bottom of the sea, and gold and silver and titanium and vanadium; there is nickel and silicon and zinc and boron; and these elements are found in minute traces in each human organism.

It seems they were put there for some purpose that we, in our ignorance, have not yet discovered. We know iodine keeps our thyroid gland from developing goiter, but we do not know how our body uses silver or gold, or even if it wishes to have either of these elements or needs them at all. They are there anyway, and if we wish to give our bodies an environment where they can function in health and vigor we should attempt to give them, through our food, fuel that corresponds to their internal climate.

This is one of the reasons I give to vegetarians who deplore my enjoyment of deep-sea fish as a weekly or twice weekly meal. The enormous benefits of eating foods coming from the deeper regions of the sea quite nullify, in my mind, the odd worry about metal containers rusting away with their loads of industrial or radioactive wastes, or about parts of space-ships hurtled back to earth and fragmented into smashed molecules somewhere under the ocean.

It’s a mighty big ocean, still very much a natural, primitive area; and seaweed, or kelp, comprises most of its primitive vegetation. By eating kelp we may be nourishing ourselves not only with scientifically analyzed and understood minerals and vitamins but! with the heavy elements that enabled primitive forms of life even human life – to change and mutate and acclimatize and eventually cover this planet.

Kelp has about the same amount of vitamin C, weight for weight, as do oranges. It is also high in vitamins of the 8 group, particularly 812. There is almost as much 812 in kelp as in the liver of animals and from animal sources. There is vitamin E and vitamin K there too, and although science would have us believe that vitamin D does not exist as such in the vegetable world, there is evidence that it does. Kelp has proved to be a preventive and corrective agent to stop rickets in animals under research conditions, and the researchers have assumed that vitamin D must be present in this marine vegetable.

I often prescribe kelp for patients with stubborn, vague symptoms that resist other forms of natural treatment. Such patients react favorably to kelp, and I suspect that one of those trace minerals somewhere in its composition is responsible, providing a trigger of some sort or a missing element that sets the whole works off in perpetual motion once more.

Seaweed can be added to the diet of most domestic animals, and my little Corgi dog really relishes her meat when a light sprinkling of kelp granules is added. Dairy and beef cattle react very favorably to kelp, with a general improvement in condition and an increase in fertility and health of the young.

The milk output in dairy cattle can be increased by using kelp as a supplement, particularly when the animals live a long way from the salt air.


If you enjoy eating bananas and you are putting on weight it’s not the bananas that are to blame. Though the banana is an appetite-satisfying, filling food, it has a low- calorie count, only about 85 to 90 calories for an average-size banana. This means that it is lower in calories than a good-size serving of cottage cheese, and it is also lower in calories than many of the so-called low-calorie foods that often replace it. These calories are not empty ones like those in white sugar and white starch products. They are full, nutritious calories, and the carbohydrate from bananas when they are ripe is not only readily digestible, but helps the body to store protein.

If you eat bananas (say, one or two a day according to size) you are getting about one-fifth of the daily amount of vitamin C that the mythical “average” human being should have so you can eat bananas to supplement or even replace citrus fruits if you do not like these or should not have them. There is a good proportion of the B vitamins in bananas, too, particularly B6 which they have in comparable amounts to liver meats, the best source of B6. Then there is vitamin A in very large quantities; so you can eat this fruit if you are allergy-prone. In deed, it is often used naturopathically as a dietary method of controlling allergic-type reactions. There are three essential amino-acids in bananas as well.

Bananas do not contain any of the so-called “bad” items of diet. Their fat content is minimal and is mostly unsaturated. They contain only a minute trace of sodium, and are highly suitable for people on a low-salt diet. Those with a ‘gall-bladder, kidney, or heart condition may still eat bananas and enjoy their unique flavor without worrying.

There is absolutely no cholesterol in bananas. There is calcium and phosphorus and iron – even more iron than in an apple – and under the skin of unripe bananas is to be found an antibiotic-type substance, which may account for the Pacific Island custom of baking green bananas in their skins and eating them this way. Like apples, bananas contain pectin, that wonderful digestive enzyme substance that aids in digesting any other foods eaten at the same time, and they are most useful in normalizing bowel function for patients with either chronic constipation or chronic diarrhea.

On a diet of bananas together with other food, the acidolphus bacteria in the intestine rise in number. Since these are among the “good” bacteria intestinally, bananas go part of the way that sour milk products go in providing a better climate in this vital part of the body. For sufferers from colitis and stomach or bowel ulcers, bananas are valuable because of their non-irritant qualities and their ease of digestion. There is some basis for the misinformation about bananas that leads one to suppose they could be fattening.

It is true that a baby introduced to bananas as one of its first foods at weaning time will rapidly gain weight. But such babies have usually been badly fed, or the mother’s health has not been good while she has breast-fed, and her nervous or emotional state has made the child tense and underweight. After weaning, this type of child can rapidly gain in weight and improve in temperament if a banana – mashed on its own or with other foods – is included in its diet each day.

People who retain fluid because of kidneys that are under functioning or sluggish or slowed by residual disease symptoms can benefit greatly by eating bananas, and in this case a banana diet can contribute to loss of weight.

So if you had no bananas today, it might be a good idea to have some tomorrow!

Meat or fish – or both, or neither

Meat and fish are the chief source of protein in Western civilizations. Protein is the building material of the body, tor new cells are made of protein and the body cannot be built without it. But a diet consisting only of protein foods would make you very ill indeed. The body it is building must have cementing substances and structural reinforcing to hold it together.

So what about vegetarians? While I am not one, I do prefer a diet that provides protein very much more from fruits and vegetables than from animal sources. I may eat steak perhaps once a week, but am more likely to have brains or liver or kidneys. I enjoy fish of all sorts and firmly believe that deep-sea fish is something without which a vegetarian cannot easily be healthy. Fish is not only a protein food but a valuable vitamin food as well, and the minerals are essential. If you are in a good state of health or your stomach is ulcerated, tense and irritated, you may find that meat protein gives your digestion a heavier job to do than other forms of protein.

The argument of those who love their red meat and eat a good-size portion of it every day seems to be that the protein in meat is a whole or complete protein. It is not the proteins, as such, but the components of these proteins – the amino-acids freed in the process of digestion – that circulate through the cells and do the real work.

If you know which vegetables give you the highest protein count (or amino-acid count) you can include these in a vegetarian diet or eat them instead of meat protein every so often to provide a balance of elements for the digestion, ensuring that amino-acids are available. About eight amino-acids have been found essential for life and are present in meat in different quantities, depending on the cut. There are about another 15 amino acids that the body can make itself; but it seems certain that the first eight must be obtained from foodstuffs.

The amount of protein needed varies from person to person, and what may be insufficient for one person can be 10 times too much for the next. The basic need for everyone is to have sufficient protein to replace the body cells as fast as they are being destroyed, supplying more cells so that the life-growth cycle is maintained. If the body is in a state of natural health – full of vitality and contentment – it is likely that less cell destruction is going on, and the need for replacement materials correspondingly less. But in everyone us – no matter how healthy – the processes of decay, destruction and excretion are going on all the time and cells must be rebuilt to maintain life.

In children and adolescents patterns of growth must be maintained and developed with particular care, to ensure that they progress healthily to maturity and become well-grown adult humans. It is for these young people whose protein food can and must be used in. the diet to maintain the balance of growth.

I have many vegetarian friends who are full of life and vitality. But I have equally many vegetarian patients who come along looking sickly, pale and lethargic. People who are vegetarians usually have a moral objection to eating any form of animal life, and some are even total vegans, eating no animal product whatsoever – no eggs, honey, milk or cheese. Such people must have adequate knowledge of what fruits and vegetables, dairy foods, grains and seeds and nuts contain, so that they can balance their meals to give adequate nutrition.

Vegetarians who fail to remain healthy, fail through lack of knowledge rather than through vegetarianism. For instance, soy beans are a complete protein, exactly the same as beef, and a completely nutritious food. And If you are a vegetarian who does not include soy beans in your diet you can well be undernourished.

It is better for you to eat organ meats – brains al1tLkidneys and liver and tongue – than it is to eat muscle meats. The muscular flesh is more likely to be affected than the functional organs by what happens to the animal in the last days of its life. There are also more minerals and vitamins in the organ meats than in the steaks and chops and legs and shoulders.

Organ meats contain a tremendous amount of phosphorus, as well as the iron found in most animal tissues. Meats also contain the B-group vitamins, and if you are eating no grain products at all you will find it hard to obtain sufficient vitamin B from dairy sources alone. Most meats are very high in this important vitamin, which vegetarians get by eating wheat germ and yeast.

The liver and kidneys of grazing animals contain a good proportion of copper, the mineral we need in minute amounts for our iron and calcium metabolism. They also contain folic acid, the high iron and anti-abortion vitamin. Liver contains vitamin D and vitamin B and enormous amounts of vitamin A, as well as choline to regulate liver function.

If you forgot all other meats and ate only liver and kidney, you would have a superb nutritional balance between your protein, your mineral and your vitamin needs. When I have been able to persuade my vegetarian patients who are looking seedy and unhealthy to take desiccated liver tablets they have never failed to correct the nutritional imbalance.

Meat of any sort has some calorie value, although it is low compared to that of carbohydrate foods; so you do get some energy and warmth from eating meat. The B12 vitamin so readily available in liver is something your family may be going without unless they are eating comfrey in enormous amounts to replace It. Liver is a complete protein and high vitamin food.

But the liver being what it is – a magnificently complex and entirely self-contained biochemical factory – can be easily upset chemically by the hormones or antibiotics or artificial foods given to animals to increase their size and saleability. Chicken livers are splendid food, and if you can run those chickens around your backyard to grow naturally, they can be killed for the table and their livers made into a pate that is nutritionally high-voltage stuff.

I believe that the publicity about mercury levels in fish has been grossly overplayed by the media and that fish Is still one of the purest of all foods. Fish do not carry disease to humans, They do carry minerals and vitamins and protein and they carry them in a form that can be readily digested and quickly absorbed. This all applies only to deep-sea fish if we come closer inshore into estuaries and bays and harbors, we find a different kettle of fish altogether!

Fish from different parts of the world are surprisingly similar in their nutritional value, whether they are caught off the coasts of Japan or Norway or from the waters of the southern Pacific Ocean. The outstanding exceptions are cod and halibut, whose livers are packed solid with concentrated vitamins A and D. Ocean fish contain iodine in the therapeutic quantities, just as kelp does. And fish, like kelp, is a good source of the iodine that many inland folk and isolated goiter-area communities so badly need, If you eat canned salmon, sardines, herrings, and tuna, make sure you eat the soft bones as well. These fish, as well as giving you massive doses of vitamins, give you calcium and phosphorus in concentrated amounts.

To avoid deterioration of fish through transporting and selling and then retailing, it is sometimes frozen immedi­ately at the wharf as soon as the trawler comes in, And if you want to buy fish as untempered with as possible!e , then frozen fish would probably be the next-best buy after fresh fish straight from the trawler. Fish with white flesh is usually more easily digestible; and the less oil the fish contains the whiter and more easily digestible is the flesh. Fish with a heavy oil content in the flesh, such as flounder and plaice and sole and mullet, have a more grey, leathery skin and a sharper and more pungent flavor.




About the author: Adam Dubois a Food & Nutrition expert who writes for Nutrition Comparison Magazine.

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