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The
Healing Power of Foods |
by Edward Bauman,
Ph.D.
(Reprinted with permission)
All foods, in their essential, unadulterated form provide nutrients
and co-factors that support growth and healing. Food is diminished
in value when it is grown on poor soil that has been chemically
treated with synthetic herbicides, pesticides and fertilizers. When
it is highly processed for extended shelf life, nutrients are lost,
preservatives, additives and stabilizers are added.
These inorganic
compounds are metabolic disrupters of vital nervous, endocrine and
immune functions. A plant-based Eating for Health food plan provides
the balance of nutrients for protection against environmental
pollutants, and the neutralization of antigens and micro-organisms
that compromise our health.
Let's investigate some healing foods:
Flax Seed contains 27 anti-cancer compounds including fiber,
pectin, vitamin E, magnesium and sitosterol )NCI, 1996). Flax is an
excellent source of lignans, which, when converted in the gut to
phytosterols, deactivate potent estrogens and testosterones that
contribute to cancer growth (Aldercreutz, 1993). Rich in omega 3
fatty acids, flax has a soothing, anti-inflammatory effect. Can be
taken as a crushed seed or oil (1-2 Tbs./day of either).
Soy Foods such as tempeh, tofu, miso, shoyu and soy mild
contain high levels of valuable phytonutrients important in
detoxification, viral defense against HIV and EBV, adapting to
puberty and menopause and preventing breast, colon and prostate
cancer. The genistein and isoflavones are greatly enhanced by
fermentation. (1-2 servings/day suggested.)
Garlic and Onions belong to the allium genus, and are renown
anti-biotic and anti-fungals, chemical detoxifiers, useful in
prevention and treatment of Alzheimer's Disease and depression by
normalizing serotonin levels (Rutgers U. Medical Foods Conference,
1994). Rich in anti-oxidants selenium, quercetin and glutathione,
allium foods protect against and can be used to treat cancer, heart
disease, strokes and hypertension. (Recommended 1-4 cloves/day or
300 mg. extract t.i.d.)
Dulse, Nori, Kombu and Agar are sea vegetables which are
mainstays of Oriental and Island cultures, where people consume 1/4
oz per day. Protective against electro-magnetic radiation, chemical
and metal toxicity, these mild, wild foods provide diverse and
balanced trace minerals lacking in mainland soil. Teas (1981)
reports a protective value of seaweeds against breast cancer. Subtle
addition to soups, grains and salads. (1-4 Tbs./day suggested.)
Cruciferous Vegetables include cabbage, broccoli,
cauliflower, kale and brussel sprouts. They are available year
round, and best eaten in their tender young stage. Very nutrient
dense, in anti-oxidants, carotenes, vitamins C and E, selenium, they
protect against free radical damage. The phytochemical indole alters
pathways to deconjugate excess estrogen and testosterone, while
sulphorophane stimulates liver phase 2 conjugating enzymes to clear
carcinogenic metabolites. (Johns Hopkins School of Medicine, 1995)
1-2 servings /day suggested.
Citrus Fruits cool and refresh the body, while cleansing the
blood, lymph, liver and kidneys. Each part of the fruit is valuable:
the skin has powerful aromatic oils which exhibit anti-microbial
activity; the pulp is rich in anti-inflammatory, anti-allergenic,
tissue stabilizing bioflavanoids; the juice provides vitamin C,
electrolytes and trace minerals. (1-2 pieces/day suggested.)
Non-Glutinous Grains such as quinoa, millet, buckwheat, rice
and amaranth are nutrient dense, hypo-allergenic, complex
carbohydrates with a balance of B vitamins and magnesium to support
optimal digestion and balance blood sugar. The over consumption of
wheat, rye and oats contribute to digestive weakness, immune
activation and chronic inflammatory disorders. (1-2 servings /day
suggested.)
Edward Bauman, Ph.D., is a
well respected nutrition educator and consultant at Partners in
Health in Cotati, California, specializing in allergy, immune
disorders and cancer recovery. Ed is also the Director and
instructor at the IET Nutrition Consultant Training Program, with 5
San Francisco- Bay Area locations and new Culinary Arts Institute.
For more information call (800) 987-7530 or visit the Institution
for Educational Therapy website at www.iet.org
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