WHAT CAN I EAT?
By Robert O. Young, PhD., D,Sc.


Transition 1: Breakfast

The most common questions we're asked by people who are changing their life and their diet are, "What can I eat?" and "How do I cook or prepare food?"

First, there must be a change of heart and mind concerning breakfast. Most American or European breakfast foods are problematic and predispose the body to infectious and degenerative symptoms. Foods such as cereals, sweet rolls, toast, pancakes, waffles, muffins, oatmeal, maple syrup, honey, orange juice, etc. are too high in sugars and carbohydrates, which over-acidify the blood and tissues. Any excess sugar not converted to energy in the blood is stored as fat in the fat cells. This is the reason why many people are fat, sick, and tired! High-protein, high-fat, acidifying breakfast foods such as dairy, eggs, sausage, bacon, etc., also compromise the biological terrain and ultimately promote the growth of morbidly evolved bacteria, yeast, fungus and mold. What is worse, many of these substances are eaten in combinations which disrupt digestion, resulting in fermentation and putrefaction. By the way, about 20 minutes after eating an egg, a person will show a presence or high increase of bacteria in their blood. In addition, all meats, especially pork, are high in parasite activity, such as flukes, round worms, etc. Such entities are indestructible by temperatures less than 590'F, which would turn into a smoldering crisp! Many of these substances do not even deserve to be called food, if by that term we refer to something ingested that nourishes and provides wellness. Rather, they are addictive, acidifying, drug-like, dangerous forms of entertainment ingrained into our lives by habit. One of the worst of this category is coffee--even decaff. It is a highly acidifying nonfood. It is interesting to see the TV commercials which nurture and encourage this destructive addiction as if it were a cute little fact of life.

Vegetable soup is a great way to start the day! In the late 18th century, an all-night taverner Boulanger began selling soups which he "restoratives" or "restaurants" to weary travelers. Boulanger is not only credited with creating the birth of the restaurant profession, his creativity with soups led to their popularity in France. Hearty soups and stews course through the body with a good glow lasts for hours. Other breakfast choices for us include: a glass of fresh vegetable juice or a fresh green salad with plenty of different sprouts, garnished with grape seed oil, lemon, and tarragon" liquid Aminos. Sometimes we have a bowl of basmati rice, topped with fresh avocado, tomato, spouts, soaked almonds, and a seasoning called "The Zip" by Spice Hunter. We also put some good oil, lime juice and Bragg's on too. Also, veggie wrap-ups: we wrap up a bunch of fresh or steamed vegetables, soaked seeds and a few sun-dried tomatoes, pre-soaked nuts granola with shredded apple and blueberries in a leaf of collard greens. Yum!

Transition 2:
Breakfast, lunch and dinner become synonymous as a time to nourish and rebuild!

Any meal you build should stay at least in a 70 alkaline to 30% acid ratio. Better yet, 80-20, especially if you are ill. With this in mind, a given combination can usually be eaten for breakfast, lunch or dinner This is not universally true since it has been found that a particular food might sit very well with someone at one time of day, but not another. Other exception may arise from a number of factors, such as activity level, biochemical makeup, and closeness of the last meal to bedtime, for example. You will gradually learn what works for you. Some dietary approaches suggest making lunch the biggest meal, while eating lightly at supper. There is some merit to this, especially if supper tends to be later in the evening, closer to bedtime. Never forget, however, that you are unique, and that any "perfect" program is there to give you a foundation. From there, finding what works for you involves taking personal responsibility.

Transition 3: Condiments

Most condiments are acid-forming. Ketchup, mustard, vinegar, sugars, soy sauces, cream sauces, etc. contain fermented and highly acidifying ingredients. If you had a child who was going around with the type of friends that were having a bad influence on him/her, what would your greatest wish for your child be? To make new friends, of course! You probably need to make new friends and give up old friends in the condiments category.

Here are our new condiment friends:

Bragg™ Liquid Aminos

Good oils: The oils we have found to be best are grape seed oil, pumpkin oil, and olive oil. (Put oil on food after cooking so you don't change the fatty acid chains.) One salad dressing we suggest is Annie's Naturals Organic Green Garlic.
Lemon: Lemon is a great low-sugar fruit that adds freshness and zest to many dishes (when used in proper food combination, described below). It can be used as a sugar-crave buster and blood alkalizer, and is high in vitamin C.

Spices: Get creative with spices, but don't abuse them. You could add nutmeg, turmeric, tangy spice containing onion, paprika, chili pepper, cumin, garlic, jalapeno, coriander, cayenne, and oregano.
Garlic, Onion, Ginger: These are all naturally anti-fungal and anti-parasitical.

Transition 4: Phasing

It took over a year for us to phase milk, risen bread, and meat out of our kitchen. If you want to eat animal protein, our recommendation would be to cook trout or salmon, as we feel they are the best choices because of their omega 3 (essential fatty acid) content.

To phase out risen bread, we went to yeast-free bread, then rice crackers, then whole wheat sprouted tortillas and cooked grains like millet, spelt, rice, buckwheat. Soba noodles also are a favorite in our home and satisfy the need for a chewy, warm food, especially in the winter. Remember to keep rice and wheat in your 20% acid part of your meal. Buckwheat and spelt are not acidifying.
To phase out meat, we went from no red meat or chicken, to turkey, to fish, to tbs., to raw almonds, hazelnuts, and seeds like raw sunflower, pumpkin, flax and sesame. Soak nuts and seeds overnight if possible, as this activates enzymes and increases nutrition. Almonds are especially good; they are substantially alkalizing, and high in protein and calcium. Wheat grass and other greens such as spinach carry a higher amino acid count than steak!

One of the questions we always get asked is: "Where do you get your protein?" It is evident that most people think protein needs to come from meat or dairy products to be complete. This simply is not so. Formerly, vegetable proteins were classified as second class, but this distinction has now been generally discarded. Why? Because vegetables carry the sub cellular units (microzymas) and the amino acids to make proteins. Also, from observing some of the strongest animals in the world, who mostly graze on grasses, we see that they are getting plenty of protein. Whenever we are asked where we get our protein, we reply, 'Where does the cow get her protein?" We have to evaluate just how much protein we really need. Our bodies break down to 70% water, 12% vitamins and minerals, 03-1% sugar, 20% fat, and 7% protein. Human mother's milk is only 5% protein, or some sources state as little as I.4-2.2%. A newborn's growth demand is to double or triple body mass and size within the first year of life. One would think if protein were needed in such high quantity for good growth and health, that mother's milk would contain a much higher percentage, but it doesn't!

Note from Beatrice Duplantier-Rhea N.D.
In cases of high inflammation it is important to avoid all meats, dairy products, grains and flour.
For proteins: Use unpasteurized almonds and black walnuts (pre-soaked 6 hours for better digestion)