Anda di halaman 1dari 2

Optimum Food Chart

Foods eaten optimally by peeps? Despite modern tendencies to make determinations based upon microscope viewing, better ways
to choose food exists. Senses have kept our species from going extinct over millions of years. Combining those senses with
knowledge about which foods exist biochemically more available to the body leads us to a higher level of health, when other
health-building practices such as breathing fresh air, sufficient sleep, exercise and positive mood get added as a holistic approach.
Bark, trees leaves, pine cones, deer antler and other such get consideration as food by some. They contain bio-unavailable
nutrients encased in cellulose, making the body incapable to accessing. Nutritionists missing this speak to cancer-fighting
elements of cruciferous veggies. They recommend eating them by cooking to break down those cellulose cell walls thus
destroying nutrients, losing minerals and killing enzymes. Cruciferous veggies do not embody the qualities told, maybe huh? This
seems but a few of the ways in witch nutritional pseudo-science leads towards distrust of nature. Holding onto prior acceptance of
modern nutrition challenges readers of this information. Not optimal or non-ideal foods could help if eaten at first. Varying rates
of detox occur based on the amount and rate of how many sub-optimal foods get given up. Omit unhealthful foods replacing
them with healthier options.
CLASS TYPE EAT?
FRUIT Most Kinds Amongst thousands of fruits, a mere few harm the body when eaten fresh, raw, whole,
unprocessed, and in healthy amounts satisfying genuine hunger. Allow guidance via taste
preferences.
NUTS & Almond In nature, a shell get encases nuts making their eating slow & laborious. Early humans with
SEEDS Pecan more appealing and expedient food choices selected them before nuts. From this and digestion
Coconut difficulty, subsistence on large quantities of nuts and/or seeds nuts could not happen. Nuts fill
Brazil Nut desires during transition for a dense, concentrated food, eat them to the extent that they keep
Pistachio you from eating less healthful foods, continually cutting back. Obtain them un-shelled ideally.
Macadamia Preferring almond, filbert, pecan, macadamia and young coconuts (mature coconut harder to
Cashew digest due to high starch content). Digestibility of nuts and seeds improves by soaking them.
Filbert Do not eat peanut, raw or not, as they contain toxins. Cashews get heated to remove from shells
Peanut therefor not raw. Chewing Flax and sesame seed difficult, so they remain indigestible.
Sunflower Seed
Pumpkin Seed
Flax seed
Sesame Seed
VEGGIES Despite unqualified approval from mainstream nutrition experts, most veggies not an optimal
human food. Palates and senses not perverted by years of abusive eating practices, the ability to
discern their lack of suitability by their unappealing taste, smell and appearance would exist.
Lacking this skill, the body compensates with knowledge that these foods feel difficult to
digest and in cases toxic. Most feel them fine but as continued improvements get made, taking
this information into consideration leads to benefits.
Cruciferous Broccoli Disqualified as optimal or appropriate due to high cellulose content. The body has a limited
Veggies Cauliflower ability to access nutrients encased in cellulose structures, in turn eating them results in their
Cabbage elimination from the body, which unnecessarily taxes our eliminative processes. These
Brussels sprouts vegetables also contain irritating and indigestible oxalic acid thus bitter, bland or unpleasant to
Kale eat raw. Exception: baby spinach and young kale, with pleasant flavor and easily digested in
Bok choy moderate quantities since the low oxalic acid content at this stage in their growth.
(leaves)
Collard greens
Spinach
Tubers Carrots Vegetables growing underground come from modified roots. One function of roots in nature -
Turnips storage of nutrients for the plant above. Starch exists as one of natures food storage
Beets mechanisms, and it promotes storage on our bodies too - fat. Excessively high starch and
Jicama cellulose in these foods causes their considered not optimal, also their low nutrients.
Potatoes Commonly cooked because of their in-digestibility raw, which seems not an answer because
Yams cooking causes harmful oxidation and destruction of the nutrients. While not optimal, they can
Kohlrabi help in transition, eaten raw, as with nuts because they provide a "fullness feeling.
Beans, legumes Lentils Cooking required for palatability, disqualifying them as food. Low digestibility due to complex
and peas Navy beans make-up of concentrated protein, fat and starch, causing them to putrefy and ferment in our
Pinto beans bodies, resulting in gas production.
Non-sweet Tomatoes Optimal foods. Water and nutrient rich. Eat as much as you please, especially if you want juicy
fruits Cucumbers nutritious foods low in sugar. Nightshades have a negative reputation because the leaves
Bell peppers contain poison to humans, not contained in the fruit. Green bell peppers signify un-ripeness, do
not eat them, red yellow and orange - fine.
Squashes Pumpkin High in cellulose, thus difficult to digest, low in sugar and flavorless. Similar to tubers in
Zucchini digestibility. They get cooked and flavored to make them palatable and digestible.
Acorn
Butternut
Spaghetti
Etc.
Lettuces Romaine Optimal food, water and nutrient rich, easily digested when chewed well.
Iceberg An underrated food. Watery, pleasant and sweet tasting, romaine and other lettuces combine
well with non-sweet fruits, and easy to digest.
Red and Green Slightly bitter taste suggests less digestibility than romaine or iceberg, not optimal but
leaf acceptable, eat baesd on personal preference.
Wild or exotic Including: dandelion, frise, watercress, mach, escarole, mustard greens and many others.
greens Most have slight to moderate bitter taste suggesting less digestibility and toxic constituents.
Wild greens that have a pleasantly mild or nutty flavor are desirable and appropriate, such as
Miners lettuce.
Sprouts Alfalfa Over-rated. As high in cellulose, low in energy value, limited in nutrient value, and contain
Sunflower toxic compounds. Those with a taste for them can eat during transition. Not optimal, however,
Buckwheat and do not deserve the favorable reputation they enjoy.
Wheat grass
Bean sprouts
(each type)
Herbs Basil Used to enhance the flavor of foods or to suppress the symptoms of disease. Not qualified to
Parsley use as food. Contain irritating alkaloids and other noxious chemicals that the human body
Oregano cannot digest
Sage
Fennel
Etc.
Toxic Foods Onions Contain toxic aromatic free acids and alkaloids that irritate tissues and harmfully excite nerve
Leeks endings. These foods get eaten only for the abusive thrill reaction they force upon the body,
Garlic reactions are easily mistaken as energizing, in reality the body loses energy stores and creates
Radishes metabolic waste as it eliminates the offending substances. Completely avoid, even in transition.
Arugula
Radiccio
Hot peppers
(each type)
Scallions
Shallots
Ginger
Miscellaneous Corn Too starchy, not optimal but acceptable transition food when eaten fresh. Sweet fresh corn off
Vegetables the stalk, indicating easy digestion of the high sugar content, but soon turning starchy and less
digestible within hours of picking.
Celery Optimal food. Water and mineral rich, highly digestible, highly alkaline combining well with
other than melon.
Bok choy (stalks) Similar to celery, more cellulose, slight bitterness but rich in water - acceptable.
Rhubarb Acidic stalk vegetable, unpalatable raw.
Mushrooms (all Difficult to digest, low in water and nutrients, low in energy value, sometimes poisonous.
varieties) Acceptable in transition for entertainment or variety purposes.
Avocado Excellent but high fat content requires to eaten in small to moderate amounts.
Olives High in fat, eaten tree-ripened and sun-dried. Bitter, if not fully ripened.
Artichokes High in starch, bitter, bland, unpalatable raw. Do not use useless no alternatives available.
Okra Not optimal, high in cellulose, starchy, difficult to digest, low energy value. Edible in transition
to meet caloric needs.
Eggplant High in cellulose, similar to zucchini, unpalatable and bland raw.