LECTURES THIS PAGE WILL PRESENT LECTURES ON VARIOUS TOPICS IN THE FIELD OF NATURAL HEALING.  I WILL PRESENT A NEW LECTURE ONCE  A MONTH. ENJOY!  Feel free to email with questions.             WHOLE FOODS VERSUS PROCESSED FOODSProbably the primary underlying, basic premise of good nutrition is that of eating whole foods rather than processed foods.  There are several terms or labels used for foods -- words like "whole", "natural", "organic" -- let's look at what each means.  "Whole" foods and "natural" foods are essentially the same.  They are foods in their natural state, as created by Mother Nature, without the removal of any of the naturally occurring edible constituents of the food.  During processing many vitamins, minerals, enzymes, proteins, and most of the fiber are removed.  What is left over is, in Nature's terms, essentially "dead" food -----  the hollow, empty shell of a formerly nutritious food.  Some examples are white rice, white bread and pasta, pasteurized-homogenized milk, many cheeses, all products made from enriched white flour, and all processed white and brown sugars.  Processing is used by the food industry to increase shelf life, therefore making their shipping and storage business easier and minimizing their financial losses.  The only trouble is, their financial gain is our nutritional loss.  Processing of food increases shelf life by creating a so called "food" which nothing can live on ----- and neither can human beings!!  Enriched products are of limited benefit, for after removing 80% of the nutritive value of the food the enriching process only replaces 20-40% ----- hardly an adequate job or equal trade-off.   And, all of the vitamins used for enrichment purposes are synthetically derived in a chemical laboratory using primarily petroleum byproducts. All the way around, the processing-enrichment merry-go-around is a losing proposition.  Nature has produced food plants in an incredibly intricate and specific way for millions of years.  Man has evolved over the past eight million years on nature's foods, and is finely attuned to the content and structure of the natural product.  Optimum nutrition and good health must be based in a diet of whole or natural foods. Processed foods are harmful in another way ---- a way which is incredibly subtle.  Now, this is a bit complicated, but very important.  When you eat a whole food it contains all the vitamins, minerals and enzymes necessary for the digestion and utilization of that food in the metabolic processes of your body.  All of the atoms and molecules necessary for the food particles to go through the intricate biochemical processes and pathways of your metabolism are present in the whole food.  I am speaking of such atoms and molecules as calcium, iron, magnesium, zinc, vitamin C, the vitamin B-complex, vitamins, A and E, etc. --- these are called biochemical "cofactors", and there are many of them.  Without the presence of these cofactors the necessary chemical reactions cannot take place.  Processed foods contain few or none of these cofactors, for they have been removed.  So, in ordered for the processed food to go through your body chemistry, these cofactors must be provided BY YOUR BODY'S CELLS.  In other words, your body will be robbed of minerals and vitamins in order to metabolize processed foods for energy and structure.  You will get energy from these foods, but at the cost of a depletion of your tissues on a cellular level.  Over the long haul this gradual depletion has extremely deleterious effects.  Your cells exist below par, with faulty structure and reduced ability to function properly.  You live with less vitality, energy and health than you are capable of, and you become increasingly more susceptible to acute and chronic disease.  All in all, not the way Mother Nature meant things to be.So, if you are not already eating whole foods, do your cells a favor --- begin to experiment with some of the following: whole grains such as barley, oats, brown rice, millet, and rye; legumes (which are the bean family) are delicious --- there are about fifteen different kinds of beans available, each with a different flavor and slightly different nutritive value.  There are several raw seeds such as sunflower, sesame, and pumpkin.  Raw nuts and nut butters made from almonds, cashews, filberts, pine nuts, brazils, pecans, and walnuts are an excellent source protein and minerals.  There are several whole grain flours other than wheat available for baking --- these are buckwheat, millet, barley, oat, rye, rice, garbanzo bean, lima bean, soybean, potato, corn, arrowroot, and banana flour.  Eat fresh and dried fruits to satisfy your sweet tooth, rather than candy, cookies and cake.  Drink pure and natural fruit and vegetable juices instead of sodas.  Take advantage of the great variety of fresh vegetables available year round.I will address the importance of eating ORGANIC food in the next lecture.
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