Discussion Of Conventional Nutritional Teachings

5. Discussion Of Conventional Nutritional Teachings

As perhaps you know or may have long suspected, and as was stated earlier in this lesson, conventional nutritional teachings are distorted to accommodate the “food” industries that dominate America. In fact, these distortions and fabrications predominate, not only in America, but also in most of the Western world.

If we follow conventional nutrition, we are bound to end up with malnutrition and toxemia and the pathologies they lead to. As Life Science serves no commercial masters, it has no interests to be served in teaching you false concepts. Further, we do have the benefit of knowing the truth. With respect to conventional nutritionists, it might be said that “It is better to be ignorant than to know so much that isn’t so.”

5.1 Do RDAs Represent Our Actual Needs?

The recommended dietary allowances of the Food and Nutrition Board of the National Research Council reflect the many fallacies to which a wrong philosophy of nutrition leads.

First, the RDAs are educated estimates and are sometimes revised upwards or downwards in view of “new findings.”

Second, the board has been very liberal in its allowances. In almost every case, the allowance or suggested daily intake is two to ten times the amount needed by healthy persons. Likewise, they are far in excess of the needs of unhealthy persons, for unhealthy persons usually have impaired nutritive faculties, do not function as efficiently as do healthy individuals and should have a physiological rest in the form of a fast.

Third, the allowances are based on conventional diets which are comprised largely of cooked foods. Not only are cooked foods so deranged that a substantial portion of their nutrients are not usable, but they so vitiate the nutritive faculties as to impair them and lower their efficiency.

Healthy individuals eating a raw diet of proper foods have highly efficient nutritive faculties and thrive on a fraction of the intake on which the RDAs are based for conventional eaters.

5.2 The Concepts of the Basic Four Food Groups

The pathology and suffering resulting from the abominable nutritional concept of the four basic food groups is a national disaster! This concept and its promotion stems from a national policy of catering to industrial behemoths rather than to the welfare of consumers. While today’s “food” industries are outgrowths of incorrect eating going back into the past, the justification for them is relatively recent in origin. The concept has been to acclaim as science the eating of “foods” that cover, not human needs, but the gamut of foods produced by powerful food interests.

The basic four food groups are as follows:

1. The milk group, which includes milk and all milk products.
2. The meat group, which includes meat, eggs, fish, legumes and nuts.
3. The bread-cereal group, which includes grains and grain products.
4. The fruit-vegetable group, which includes all fruit and vegetable fare excepting nuts and legumes which are in the meat group because of their protein content.

Eating specified amounts from each of these groups daily is proclaimed “balanced nutrition.” In truth it is a “balanced market” for the commercial “food” interests that share the food market. The selection of foods in the typical American diet has nothing to do with meeting human needs. The typical American diet is gravely pathogenic and is mostly responsible for our deplorably diseased population.

In subsequent lessons you’ll learn why milk and all milk products are unfit for human consumption and the physiological grounds for this unfitness. You’ll also learn why all meats, eggs, fish (and legumes except sprouted) should be rejected as items of diet. Additionally, the relative unsuitability of grains and grain products (compared with fruits, vegetables, nuts and seeds) in the diet will be highlighted. Bread, cereals and other starchy foods, if included in the diet, are a far less than ideal part of the diet.

To comment on group four, we point out that some vegetables can be added to the human diet with benefit, though their rich content of nutrients is really unneeded if we partake liberally of fresh raw fruits (and abstain from eating unwholesome foods).

Tubers such as potatoes constitute a large portion of the vegetable intake in America. Inasmuch as most tubers are cooked to make them palatable, and cooking significantly lowers the nutritive value of the food, they, like cereal grains, are less than ideal as foods. In addition, many other vegetables, such as onions, garlic, radishes, spinach and others contain toxic substances (such as mustard oil in onions and garlic and oxalic acid in spinach) that make them unsuitable as foods.

So, while certain vegetables (such as lettuce, celery, broccoli, cabbage and others) may supply “nutrient insurance,” many, if not most, vegetables have liabilities that make them less than ideal, even undesirable, as foods. Besides, we can obtain most, if not all, the nutrients we need from fresh ripe fruits, especially if we also include the non-sweet fruits often called vegetables (such as tomatoes, bell peppers, cucumbers, etc.) plus a few nuts and seeds in our diet of fresh fruits.

It bears reiterating that the items of diet to which we are not biologically adapted are, to some degree, pathogenic. Subsequent lessons will probe the ill effects of wrong diet in greater depth.

5.3 Eating Practices of Americans

Most of us are keenly aware of American eating practices. A typical breakfast may include every member of the four basic food groups. The typical American breakfast usually includes from the meat group ham, bacon or sausages and eggs, from the grain or cereal group bread (toasted or untoasted) and/or some pastry or perhaps a donut, and a bowl of cereal. From the fruit and vegetable group may be an “appetizer” in the form of grapefruit, an orange, orange juice or cantaloupe. Also from this group may be some fried potatoes and possibly banana or other fruit on top of the cereal. From the milk group there is usually milk for cereal, cream for the coffee, butter for the toast and perhaps a glass of milk on the side. Sugar, salt, pepper and other sweeteners and condiments may be added.

An American lunch usually includes a meat dish with servings of vegetables, tubers or grains on the side. It usually includes bread and may include milk, ice cream, butter and other dairy products. An American dinner is not substantially different than an American lunch except there’s usually more of it.

The typical American diet is heavy on members of the four food groups promoted in America as nutritious fare. There has not been in all history more pathogenic fare than this!