(NaturalNews) A major cause of chronic degenerative disease is a deranged biological terrain.
We need to identify the specific foods that disrupt the biological terrain - and the foods that heal it.
Foods that disrupt the biological terrain diminish the negative charge of the red blood cells. In essence, although they taste good to many people, these foods accelerate the process of rotting, or the composting of Western civilization
After high-sugar foods, grains constitute the next major class of yeast/fungi/mold-stimulating foods. In discussing this topic, I do not want to be in a position of going "against the grain" of society, but as I look closely at this issue, I need to point out the effect of grain on our society and our health. For five million years, humans thrived without using grains. Explorers have found that many societies worldwide never really used grains, including the Polynesians and early Africans. Historical records suggest that humanity thrived on a diet primarily composed of vegetables, fruits, nuts, and seeds. The only natural grain eaters are birds. To eat grains, humans usually have to cook them (some grains, however, can be sprouted). Vitamins, minerals, enzymes, co-enzymes, carbohydrates, proteins, and fats are damaged or destroyed by the heat of cooking, and what we get with grains after they have been cooked is the maximum amount of calories with the minimum amount of nutrients.
Starchaholism and Food Drunkenness
In my experience as a psychiatrist and holistic physician, I see many people with eating disorders. Many have problems with starches, especially the white flour, white-sugar starches
that we call pastries. The eating of these foods seems to be very much connected with blood-sugar imbalances, depression, and short-term highs. It seems that most people do not binge on vegetables, but they do binge on starches.
are the number-one choice to "calm and comfort." One name for this addiction is "starchaholic." Additional symptoms of starchaholics
include an immediate clarity that they feel when they have their sweet or starch, which moves to confusion; and changes in mental state from well-being to negativity and depression, from peaceful to aggressive, from a sensitive, tuned-in person to one who is numb, from energetic (which may happen initially for a few minutes to one half-hour or an hour) to lethargic. These symptoms are very common.
As people begin to withdraw from these starches there often is emotional pain associated with the withdrawal, which creates a tremendous drive to have that piece of cake or pizza in order to feel better. Sometimes after stuffing themselves with their pastries, starchaholics fall asleep. The most common tip-off sign of being a starchaholic
is the frequent use of and powerful cravings for starches. In America, people may be having starchy foods as often as three times a day, and then even more often as snacks. There is also a tendency to overeat starchy foods such as pasta and pizza, because we get such a slow rise in the blood sugar that the appetite control is not turned off until we have already overeaten. There is a tendency in starchaholics to put on a significant amount of weight.
Grains do not rot like fruit, but they do ferment. This fermentation is the mixture of the starch, sugar, and sometimes the yeast. The result of these fermentation products is alcohol and gas. The alcohol is a mycotoxic by-product and can create what we refer to by the phrase "food drunk."
Alcohol is a protoplasmic poison, which means that it has a negative effect on any cell in the body.
A high percentage of my patients have grain allergies and get much better when they stop eating grains. Grain allergies not only cause the typical mucous membrane irritation, congestion, asthma, and sinusitis, but can have an effect on the mental state as well. Gluten, an ingredient in many grain products, has been associated with several forms of mental and neurological disorders. Some research has found that gluten contains fifteen different opioid sequences (morphine-like molecules). These can add to the addictiveness and neurotoxic effect
of the grains
. I believe that these opioids are in some way connected to the addictive eating patterns associated with grains, as well as to some learning disorders and to schizophrenic reactions in some
Toxic Processing Chemicals and the Old Age of Flours
Not only do grains on their own create problems, but many toxic chemicals are used in the processing of grains. These include mercury, cyanide, ammonium, salt, chlorine, fluorine, mineral oil, alum, and aspartame.
Compared to live, raw vegetables and a little bit of fruits, nuts, and seeds, grains are a very poor second choice. Not only are most grains stored, which is why we have the mycotoxin problem, but once the grains are harvested and milled, they lose a significant amount of their nutritive value. There is no such thing as "fresh bread." Most flour may be years old before it is used. Not only am I concerned about the mold and fungus in storage, but infestation of insects and rodents. The freshest foods are, of course, vegetables, nuts, fruits, and seeds that are picked directly from the garden.
The Bottom Line
From the perspective of how to create a low-mycotoxic diet, stored grains feed the mycotoxicity and therefore create a highly mycotoxic diet. They do this because:
- Most grains create acidity, which further alters the biological terrain, and
- Most grains are kept in storage, giving them the chance to begin the fermentation process and, therefore, are filled with mold and fungus and a high amount of mycotoxins.
For these two reasons, the Rainbow Green Live-Food Cuisine does not include grains, except for a moderate amount of sprouted quinoa and sprouted buckwheat.
To get Dr. Cousens' FREE recipes for live, grainless pizza crust and crackers click here now!
References for this article include:
1. The Fungal/Mycotoxin Etiology of Human Disease, vol 2., 19, 24, 26-27.?
2. Ghadirian, P. "Thermal irritation and esophageal cancer in northern Iran." Cancer, 1987; 60(8): 1909-14.?
3. Cousens, Rainbow Green Live-Food Cuisine, 2003.About the author:
My name is Dr. Gabriel Cousens. I am known through my healing breakthroughs for thousands of people, dietary research, bestselling books including Spiritual Nutrition
, There Is a Cure for Diabetes
, and Conscious Eating
, and the rejuvenating retreat center known worldwide as the Tree of Life. I am blessed to also share the premiere holistic health transformation, spiritual fasting, and detoxification programs in the world, programs for reversing diabetes and chronic diseases naturally, and world service programs for educating children and communities in organic health and self-sustenance methods. In my articles, I provide people with a substantial understanding of the wellness and spiritual issues at hand, and the wisdom to know how to address these issues in their personal lives. My approach is holistic, and, as such, requires that I present both a spiritual and a scientific overview. As a scientist, a medical doctor, and an artist of consciousness, providing my readers with the option for depth is my way of serving humanity. Learn about these entire spheres of offerings at drcousens.com