FOOD FOR DAILY USE –
A Diet For Rapid Development
by Dr. Lawrence Wilson
© July 2019, LD Wilson Consultants, Inc.
All information in this article is for educational purposes only. It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.
Six Rules For Rapid Development
What Is Development?
Three Articles About The Development Diet
Diets For Fast and Slow Oxidizers
Varying The Diet Depending On Your Size And Lifestyle
The Order Of Eating Foods
Adding Salt To Food
Seasonings, Dressings And Toppings
The Number Of Meals
Leftovers And Freezing Food
Soups And Purees
SIX RULES FOR RAPID DEVELOPMENT
1. Eat lots of well-cooked vegetables with breakfast, lunch and supper. Eat three meals a day. Do not eat just grains and meats, ormainly chemicalized food such as fast food, or raw vegetables (salads).
Adults need 2-3 cups of well-cooked vegetables with each meal. It is best if they are fresh and not canned or frozen. Interestingly, canned vegetables are testing better than frozen ones. Organically grown and locally grown are usually superior, as well.
Vegetables need to be pressure-cooked for no more than 3 minutes or steamed, boiled or slow-cooked for no more than about 45 minutes. Do not fry, broil, roast or bake vegetables. Also, preferably do not stir-fry or sautˇ vegetables. These produce toxic chemicals.
2. Eat only whole, natural foods. This means: NO protein powders, NO green drinks, smoothies or shakes, NO juices except 10-12 ounces of carrot or wheat grass juice away from meals, NO eggs whites only, NO Egg Beaters and NO food bars. See the references at the end of this article for the reasons for these restrictions.
3. Eat animal quality protein twice every day, and eat protein three times daily. For rapid development, do not eat a vegetarian diet. Animal protein includes red meat such as lamb, goat, organic or grass-fed beef, dark meat chicken, sardines, eggs and a little goat yogurt.
However, limit the portion size for adults to 4-5 ounces or 110-140 grams of protein per serving, and no more.
4. Eat warming foods only. All food tends to either warm the body or cool it down. These are physics qualities. Warming means faster motion of the atoms and molecules. It is also more compact, with more inward and downward movement of subtle energy. Some teachings use other equivalent words such as yang and yin in Chinese medicine and Macrobiotics.
Warming foods includes meats, eggs, cooked vegetables, and whole grains. Other foods such as fruit, raw vegetables, most juices, all food powders, and sweets of all kinds tend to cool the body and this slows development.
For this reason, do not eat sugar, honey, maple syrup, agave nectar, coconut products such as coconut water, coconut cream or coconut milk, soda pop, fruit juice or much fruit or milk. Also, do not eat sweetened foods such as cookies, cakes, ice cream, pastries, all desserts, and many breads.
5. Do not drink any liquids with meals. Have drinking water before your meal, then wait five minutes or longer before you eat your meal. It also means take your supplements before your meal if you need to have some water to swallow them. Then wait five minutes and then eat your meal. However, it is okay to take supplements during or right after a meal.
Do not have smoothies, shakes, protein drinks, superfood drinks, frappes or any other drinks that combine water or other liquids with food. This is much harder on digestion and too yin. If you have carrot juice, have it alone. Then wait at least half an hour before eating a meal.
6. Use sea salt with all meals. Preferable brands are Hain and Hawaiian Bamboo Jade. Use sea salt to taste, including on meats. It is an important product for development. Sea salt in moderation does not raise blood pressure or cause other problems.
AVOID standard table salt, which is a processed and toxic product. Also avoid salt substitutes such as potassium chloride.
WHAT IS DEVELOPMENT?
Development is the expansion of the energy field of a human being. It is also the unfolding of the full genetic potential of a human being and the primary goal of development programs. This is different from other healing programs and requires a different diet.
Certain foods contain the right chemicals needed for development. These foods are needed on a daily basis. This article discusses these foods.
We continue to research diet, so this article will be updated periodically. Please check it every six months.
THREE ARTICLES ABOUT THE DEVELOPMENT DIET
In addition to this article, two other articles discuss the development diet. They are:
FAST AND SLOW OXIDIZER DIETS
The dietary principles for fast and slow oxidizers are similar. However, they differ in the following ways:
Slow oxidizer diet. When the oxidation rate is slow, one needs less fat and more starches in the diet. There should be enough fat and oil in the development diet without adding extra fat. High-fat foods in the development diet are:
- Almond butter- very important! Do not skip this for any reason. If you donÕt like it, disguise the flavor. Organic almond butter is more costly, but better.
- Sesame tahini
- Oil found in blue corn chips
- Meats (mainly lamb, dark meat chicken, and organic ground beef. Wild game and turkey have a little fat, but not much)
- Eggs (specifically runny egg yolk)
- Goat yogurt
- Possibly a small amount of butter or vegetable oil used in cooking.
Fast oxidizer diet. Fast oxidizers require one to two tablespoons of additional fat or oil with each meal. They also require less starch in the diet.
Excellent extra fats are runny egg yolk, cream, butter, animal fats, and a little vegetable oil such as olive, sunflower, safflower or other vegetable oils.
Vary the type of extra fat or oil you eat. For example, do not just have olive oil or butter three times a day. This will unbalance the body and will slow development.
Chicken skin is not that good as an extra source of fat. Do not eat it at all if the chicken is roasted because it is then toxic.
Carbohydrates or starches. Fast oxidizers require less carbohydrate than slow oxidizers. However, both slow and fast oxidizers need at least a few blue corn chips every meal.
We wish that other grains supplied the same nutrients as blue corn chips, but they do not. We also wish that blue corn cereal or blue corn tortillas were as good as the chips, but they are not. Skipping the blue corn chips slows development a lot.
However, do not overdo on corn chips, which is easy to do. Limit the number to about 8-10 per meal. If you are still hungry, add more vegetables to your diet rather than fill up on corn chips or other grains.
VARYING THE DIET DEPENDING ON ONEÕS SIZE AND LIFESTYLE
The portion sizes recommended below are average sizes. If you are very small or very large, you can adjust the portion size accordingly. However, we find that most adults need several cups of cooked vegetables three times per day, regardless of their size or weight.
- Eat 2-3 cups or 500-700 ml (volume) of cooked vegetables with each meal, three times daily. Measure the amount of vegetables you eat in the cooked state, not the raw state. This amount is needed to remineralize the body. This is the most important part of the diet, and the one with which most people have the most difficulty.
Food is much less nutritious today than it was 100 years ago. This is why many more cooked vegetables are needed today. For details, read Everyone Is Depleted And Toxic.
COOKING - Vegetables must be cooked until they are soft, not raw, crunchy or al dente. Otherwise, the body cannot absorb enough minerals and other nutrients from them. However, do not overcook vegetables. When properly cooked, vegetables should retain their color, but they need to be soft.
This requires 2 to 3 minutes in a pressure-cooker or 30-40 minutes in a steamer or crock pot. Do not overcook vegetables.
Never pressure cook vegetables for more than 3 minutes. This just overcooks them and destroys the chemicals in the food that development requires. If the vegetables do not pressure cook in 3 minutes, they need to be sliced thinner.
If you pressure-cook or use a crock pot, use good water and drink the water in which you cook vegetables. Drink it 10 minutes before you eat your meal, or at least an hour after the meal, however, so as not to dilute your digestive juices.
If you steam vegetables, you can use tap water and throw away the water.
When to cook. Ideally, cook vegetables for each of three meals. However, it is okay to cook vegetables just once or twice daily. They will keep throughout the day. Ideally, do not keep them overnight, although leftovers for one day are okay.
Also, we no longer recommend stir-frying or sautˇing vegetables, except occasionally. The reason is that stir-frying produces Advanced Glycation End Products, which are toxic. We only suggest steaming, pressure-cooking or crock pots for cooking vegetables.
Preferred Vegetables. Eat almost exclusively the preferred vegetables listed below. There are over 30 of them, so donÕt say there is nothing to eat. If you cannot obtain all the preferred vegetables, just do your best and eat plenty of the ones you can get. Try growing some of them – some are easy to grow.
A medley or mixture. At each meal, eat a mixture of 10 or more of the preferred vegetables. This replaces an older recommendation to eat between about 5 and 9 different vegetables per meal.
We suggest eating some carrot, rutabaga and daikon with each meal. Also, try to have at least 3 kinds of onions per meal. The other vegetables can be rotated.
Fresh, local, organically grown vegetables from a local farmerÕs market are usually best, provided they are organically grown. The next best vegetables are usually organic ones from supermarkets and health food stores.
If you cannot get organically grown or they are too costly, commercially grown vegetables are okay.
If there is no other choice, it is better to eat canned vegetables, rather than none at all. Frozen vegetables are the least helpful for development, so do not eat them.
NO Salads. We know this goes against the beliefs of many other health authorities. Raw vegetables are not recommended because the body cannot extract much nutrition from raw vegetables. For details, read Raw Foods.
Other vegetables. Eat mainly the preferred vegetables listed above. Do not eat a lot of any other vegetables, including greens. They do not provide enough of the chemicals needed for development. It is fine to just eat the preferred vegetables listed below.
Pureeing. You may puree vegetables after cooking them to make it easier to eat 2-3 cups of them. To do this, after cooking vegetables, pour off the water you cooked them in so you can drink it. Then, to puree the vegetables, use an electric hand blender. It looks like a stick with a cord at one end and a blade at the other end.
Do not use a regular blender because most require adding water. This is not good because the water dilutes the stomach acid. The hand blender does not require adding water to the vegetables.
Peeling. Do not peel vegetables such as carrots, even if they are not organically grown. Clean them with a vegetable brush. However, remove the outer dried skin of onions and garlic.
The list of preferred vegetables:
Daikon or white radish
Carrots (standard orange carrots only – not the multi-colored ones or the baby carrots)
Gold pearl onions
Red pearl onions
White pearl onions
Green onions or scallions
Red cabbage (but not green cabbage)
Broccolette, brocolini or baby broccoli (but not regular broccoli).
Cauliflower stems and leaves (sliced finely so they cook).
Other. Green beans (or string beans), and a small amount of golden beets, celery, garlic and ginger, chives (new), wild garlic (allium canadense) (new), and horseradish root (new).
For chives, have about a three-inch piece per meal. For horseradish root, have a dime-sized thin sliver per meal. For celery, have about half an inch of a stalk daily. For golden beets, have a thin slice twice a week – about the size of a quarter coin. For garlic, have 2 little cloves per week or have an inch of wild garlic, but not both at the same meal. For ginger, have 2-3 small, thin slices per week.
Here are notes about certain vegetables:
Broccolini. This is delicate and cannot be cooked more than about 2.5 minutes in a pressure cooker without becoming overcooked and losing its nutritional value. Ideally, just eat the broccolini flowers and leaves, and discard the stems because they contain less of the chemicals needed for development.
Brussels sprouts. We are not sure why these are so named, as they are not sprouts. They are fully grown vegetables with many healing properties.
If they are available, eat at least one or two medium-sized Brussels sprouts every day.
Cabbage, red and Savoy. These are excellent for development. Adults can have about 1/2 of a leaf of each one (red and Savoy cabbage) every day, at least. It should be soft, when cooked, and not crunchy.
Carrots. Smaller is better, but do not buy the peeled, so-called Ņbaby carrotsÓ. In general, carrots and other vegetables that are sold loose are better than those sold in plastic bags.
For cooking, cut carrots into pieces that are about ¼ to ½ inch or 1 cm long. If the carrot is thicker than about 1 inch or 2 cm, slice the carrot longitudinally or the long way, as well. This way it will cook in a steamer or pressure cooker at the same rate as the other vegetables. Have carrots at least once a day and preferably some with each meal.
Cauliflower. Think of cauliflower as two vegetables: 1) the cauliflower, and 2) the stems and leaves that are around the cauliflower. Both contain the chemicals needed for development. The stems must be sliced thin or they wonÕt cook through.
The best types of cauliflower are the orange and the purple cauliflower, even if they are not organically grown. Next best is white cauliflower and this is fine if it is all you can find.
Green cauliflower is not recommended. Have some cauliflower every day and ideally a little with every meal.
Daikon or white radish. Have a little daikon preferably with each meal, or at least once a day. DonÕt substitute the common red radish or any other radish for daikon.
Garlic and ginger. Garlic cooks quickly and should not be cut up. Ginger cooks slowly and needs to be sliced very thin and cut up some more in order to cook correctly. Eat these only about twice a week, and only a very small amount.
Golden beets. These are helpful for development, but only a little is needed – about 1 thin slice of a medium-sized golden beet twice a week. Avoid red beets, which do not contain the chemicals for development.
Green beans, also called string beans. This is an excellent vegetable to speed up development. Have a few green beans every day.
If possible, buy them loose and not in a plastic bag. The bagged ones seem to be affected by the plastic in the bag.
Cut them into about 1-inch pieces or 2 centimeter pieces. This is about right so they will cook at the same rate as the other vegetables. When cooked properly, they should be soft, not crunchy.
Green onions or scallions. This is an excellent vegetable for development. Have some daily.
Leeks. This is an excellent vegetable for development. Have some every day. Eat the whole leek – both leaves and stem.
Leeks often contain some dirt where the stem becomes the leaf. This is unavoidable and you may have to wash this part when you cut a section of it to eat.
Onions. Onions are very important for development. They contain a number of chemical compounds that speed development. Without them, development proceeds slowly. Please eat them all, if you can find them. We suggest eating a little of three or more types of onions with each meal.
To extract all the minerals and other chemicals from onions, they must be cooked until soft. Small chunks cook well in 3 minutes or a little less in a pressure cooker or about half an hour or less in a steamer.
Rutabaga. Slice rutabaga thin so it will cook through. When cooked correctly, it is sweet and delicious. When not thoroughly cooked, it is has a somewhat unpleasant taste so you will know to cook it more or slice it thinner. It is very helpful for development, so eat some every day if you can find it in your area.
Other vegetables do not contain as much of the chemicals needed for development, or they are too cooling. Eat them only occasionally.
Shopping. Shop for vegetables at least once a week. When there is a choice, buy smaller sized vegetables. These are more warming.
Vegetables are usually better if they are bought loose, rather than in sealed plastic bags.
Storage. When you get vegetables home, rinse them off in plain water and then put them into clean zip-lock sandwich bags. Do not close the zip-lock because the vegetables need a little air.
You can store them in the thin plastic bags used at the supermarket, but the zip-lock bags are neater and seem to stay cleaner.
Store vegetables in the refrigerator except onions. These can be left on the kitchen counter, preferably in a covered bowl.
The author stores vegetables in four bins in the refrigerator door because he finds it a little easier to remove the bins and put them on the counter top when it is time to cook.
Note for vegetarians (which we do not recommend): If you donÕt eat meat, then you need to eat a few more green vegetables to obtain iron.
Protein foods that are absolutely required for rapid development are:
Dark Meat Chicken (thighs or legs). Eat three or four 4-5 ounce portions weekly. Natural or free-range chicken is generally best. Foster Farms in the USA is a good brand.
Cooking chicken. Ways to cook chicken are:
1. (The best method) Put thigh or leg meat into a meat grinder, or cut the meat into thin strips. The meat grinder, such as the Maverick machine, is much easier and not hard to clean.
Put the ground or strips of chicken into boiling water just long enough for the pink color to change to white throughout the strips. This takes about 30 seconds or a little less. DO NOT OVERCOOK MEAT. Use a slotted spoon to remove the chicken from the boiling water. Do not drink the water the chicken is cooked in.
2. You can pressure cook a chicken thigh or leg for ONLY 3 MINUTES. Put a few cuts in the meat so it will cook through.
3. You can cook chicken by boiling it, but for no more than about 40 minutes. DO NOT OVERCOOK MEAT.
4. Occasional stir-frying is okay, but it generates AGES which are poisons, so donÕt do it often.
Lamb. Lamb loin chops are best, but any cut of lamb will do. All lamb is pasture-raised and okay. Eat two 4-5 ounce portions per week.
Cooking lamb. For lamb chops, the best method is to pressure cook it for about 1.5 minutes. DO NOT OVERCOOK MEAT. The lamb should be a little red, but not raw. For more instructions, read Lamb. Do not drink the water in which you cook chicken, lamb or beef. It contains toxins. For the same reason, we do not recommend eating meat broths of any kind.
Heirloom, grass-fed or organic beef. This is a newer recommendation. It is working very well. Eat two 4-5 ounce portions of grass-fed or organic beef every week. An heirloom variety would be best if you can find it, such as criollo beef. Regular factory farm beef is less nutritious and an irritating food. Avoid it or eat it only occasionally.
Cooking grass-fed or organic ground beef. Beef is a delicate food, and certain zinc compounds are destroyed if it is overcooked. We suggest cooking meat by braising:
1. Put about half an inch of water in the bottom of a pot or frying pan and bring to a boil.
2. When the water is boiling, add the ground beef in the form of a patty that is no more than ¾ inch thick.
3. Cook on one side for about 10-15 seconds. Then turn it over and cook it on the other side for about 10-15 seconds. Then remove from the water, add a little sea salt, and eat. The meat will be rare or raw in middle and that is okay. However, it should not be cold in the middle. Always take one or more GB-3 tablets when eating meat.
Eggs. Eggs in moderation are helpful for development. Cage-free, free-range or organic eggs are best. Store eggs in the refrigerator.
Adult women may eat up to 6 eggs per week. Adult men may eat up to 8 eggs per week.
Cooking eggs. Eggs must be cooked so that the yolks are runny. Possible methods are:
1. Soft boiled for only 3 minutes.
3. Scrambled, but only if they are eaten when mushy, not hard.
Never eat hard-boiled eggs or eggs that are hard such as in quiche, cake, pastries or other dishes. These are very difficult to digest.
Roasted almond butter. Eat two tablespoons daily. Please do not skip this. Organically grown is better, but not required.
Two Marcona almonds are also helpful each day, if you can find them. Other than these, however, we much prefer almond butter to eating whole almonds.
Roasted sesame tahini (sometimes called sesame butter). Eat 1 tablespoon of roasted sesame tahini daily or two tablespoons of hummus daily (which contains sesame tahini). Only have sesame butter or hummus made with white sesame seeds.
The following protein foods are not required, but are excellent protein foods.
Sardines. These are an excellent food for development. Ideally, eat 3 or 4 standard sized cans of sardines per week. If you do not eat sardines, you must supplement with about 900 mg of EPA and DHA per week and 5000 iu of vitamin D per day.
Sardines in a can are already cooked and should not be cooked more. You can eat the olive oil found in some cans of sardines, although elsewhere we suggest not cooking olive oil. The olive oil in sardine cans was not exposed to the air and is safe.
Wild game. Caribou, elk, and deer are good. Cook them rare. Avoid eating duck, goose, bison or buffalo. These are a little toxic.
Plain (meaning unflavored) goat yogurt. This is helpful for development. Eat 8 ounces per week.
All other dairy products such as cows milk yogurt and kefir, cheese and milk do not contain the chemicals needed for development. They are also cooling foods. For this reason, avoid them or have them only occasionally. Have a maximum of 4 ounces of all dairy products in one day, including butter.
OCCASIONAL PROTEIN FOODS
These are protein foods that do not contain much of the chemicals needed for development. They are optional foods and should be eaten at most only once or twice weekly.
They include goat meat, dark meat turkey, dried beans except for lentils, and dairy products except for 8 ounces per week of plain goat yogurt.
Cooking ground turkey. This meat is extremely easy to overcook, which causes it to lose most of its food value. The best method is to put some in some boiling water and cook only about 15 seconds, stirring it, and only until the pink color changes to white. Then immediately pull it out of the water and serve. DO NOT OVERCOOK MEAT. For more details, read Foods For Occasional Use.
Organ meats. These are too high in toxic meals.
Pig products (such as pork, ham, bacon and lard). These often contain parasite eggs, even if well-cooked. This meat also slows development.
Processed meats, such as salami and bologne. These contain chemical additives.
Meat broths such as chicken broth. These contain toxins and are not nutritious.
Lentils. At this time, lentils are not working well and we suggest avoiding them.
Protein powders, protein food bars and protein drinks. These are cooling foods and usually very bad food combinations. Avoid all of them. They are not required or helpful for development.
Portion size. A serving of protein food for adults is 4-5 ounces or about 100-150 grams of protein food (not grams of protein) per serving. This is less than some people eat.
Salt. When you eat protein foods, sprinkle a little sea salt on them. It helps with digestion.
Blue or purple corn. Blue corn tortilla chips (or blue corn dippers or blue corn taco shells) are the best grain food for development. If you can get them where you live, this is best.
Otherwise, look for organic yellow corn chips. These are not as good, but have some of the chemicals needed for development. Other grain foods are occasional foods only and are not required or helpful for development.
Adults need about eight to ten blue corn chips or dippers with each meal. They are easy to overeat, so count them out. If you are still hungry, add more vegetables or protein to your diet rather than eating more blue corn chips.
Storage. Ideally, empty the bag of blue corn chips into a glass cookie jar and store them in glass, although this is not too important. For more details, read Blue Corn.
Warning about rice. All rice, even organically grown rice, is somewhat toxic. We donÕt know exactly why this is so. However, at this time avoid eating rice, rice noodles, rice crackers or rice cakes.
Avoiding all grains. Do not avoid all grains unless you donÕt tolerate them. When you can eat them, have the blue corn chips. They contain chemicals needed for development. If you cannot eat any corn, have some oats, millet or quinoa. However, these are low in the chemicals needed for development, so do not eat them too often.
- Blue corn chips made with coconut oil. Coconut products are too cooling and slightly toxic. See below if you have difficulty eating blue corn.
- All wheat and spelt products and all refined grains. Wheat is an irritating food today due to hybridization.
- All raw grain products such as granola, muesli and trail mix. Some food bars also contain raw grains.
For slow oxidizers. Do not add extra fat to your daily diet. There should be enough fat and oils in the daily diet. Foods that contain fat that are excellent for slow oxidizers are lamb, sardines, eggs, blue corn chips, dark meat chicken, almond butter, tahini and grass-fed or organic ground beef. Please eat these foods or your diet will be too low in fat and unbalanced for development.
For Fast Oxidizers. Add 1 or 2 tablespoons of extra fat per meal. Acceptable fats and oils are Butter, cream, tallow, lamb fat, olive oil (but do not cook olive oil because it turns toxic), and a little of other vegetable oils.
AVOID coconut oil and avocado oil. They are too yin. Vary your extra fats and oils.
These slow or stop development. They are very cooling foods and too high in sugar. We suggest avoiding all fruit, fruit juices, and all sugars, including honey, maple syrup, agave syrup, rice syrup and other sweets. An exception is if you want to have a few botija olives per week, this is okay, although not required.
This is an excellent product for development and required on the diet. You may have sea salt to taste.
Preferred brands are Hawaiian Bamboo Jade and Hain sea salts. The latter is sold via the internet. Celtic Salt is not quite as good because it is from a contaminated area of the ocean. For details, read Salt.
Drinking water. The best types of water to drink are natural spring water or carbon-only or sand-filtered only tap water if it is safe to drink in your area. Sparkling water (with bubbles) is okay.
Avoid distilled water, de-ionized water, and reverse osmosis water, as these contain very few minerals. Do not add minerals to water because it tends to unbalance the water.
Avoid alkaline waters. These are any waters with a pH above about 8.8. These waters will make you feel better for a while. However, they unbalance the body. For details, read Water For Drinking.
Bone Broth. This is a good source of minerals. However, the only type that is acceptable at this time is beef bone broth. The others may be contaminated with lead. For details, read Bone Broth.
Carrot Juice. This is a good source of minerals and other nutrients. Adults may have 10-12 ounces of carrot juice daily. As an alternative, you may have 1 or 2 ounces of fresh wheat grass juice up to twice per week.
However, do not have more juice than this, because juices are raw food and very cooling foods. Do not have fruit juice, which is even more cooling. For details, read Juices.
Tea and coffee. One cup of regular coffee and one cup of herbal tea daily is okay, but not required. Good teas are chamomile, hibiscus or lemon grass.
AVOID green tea. It is too stimulating and interferes with a development program.
AVOID soda pop, alcohol, kombucha tea, other juices, alcohol and other beverages.
It is very important to feed children and toddlers the same diet as for adults. Do not give children fruit, cereal, grains, juices, soft drinks or junk foods!!!!
Cream. Fresh heavy cream is an excellent fat, especially for children, who usually love it and will eat vegetables if you put some cream on them.
Cream is best unpasteurized. However, it is okay if you can only buy pasteurized cream. Organic cream is usually better than standard cream.
Food for babies. If a nursing mother is following a development program, with supplements, their babies should do very well on mainly breast milk until age 3 or even a little longer if they desire it.
All babies also benefit from ¼ to ½ of a runny egg yolk from an egg that is soft-boiled for 3 minutes starting around the age of 6 to 8 months.
Occasionally, a baby will need a few well-cooked vegetables and perhaps a little shredded meat after the age of 1 year.
If a nursing mother is not following a complete development program, her baby will need supplemental food, usually starting at 6 to 9 months of age.
If a baby cannot get breast milk or perhaps goat milk, use home-made formula. For the recipe, read Baby Formula You Make At Home.
Avoid all commercial baby formula. For details, read The Baby Manual.
April 2019 - New recommendation: Do not drink the water in which you cook beef or chicken. It contains a toxin. Using tap water to cook these meats is fine.
Reasons for cooking food:
- Proper cooking does not damage food very much. However, it greatly increases the availability of the minerals in food by breaking down tough vegetable and other fibers. The latter is far more important.
- Cooking kills harmful bacteria and other germs.
- Cooking adds warming energy to food that is very important for development.
- Cooking concentrates vegetables, allowing one to eat more of the them.
- Cooking makes some foods much easier to digest.
Acceptable methods of cooking are pressure-cooking, steaming, and crock pots. Less desirable methods of cooking are stir-frying or sautˇing, frying, broiling, roasting, grilling, baking, and roasting. These cooking methods produce AGES, which are toxic chemicals that build up in the body. Roasting, broiling, barbequing, stir-frying and sautˇing are okay once in a while, but that is all!
Do not cook often with oil, as this tends to produce toxic chemicals. Do not bake vegetables in olive oil. This generates toxic chemicals that are very hard on the liver. Avoid microwave ovens.
Pressure-cooking. This is best for vegetables and lamb, but not for other meats. Advantages of pressure-cooking vegetables are:
- It increases the warming quality of the vegetables.
- Cooking is very fast, which helps retain nutrients and is convenient.
- Food tastes good, cleanup is easy, and it does not require fat or oil.
How to pressure cook vegetables. Rinse off vegetables. Then cut them either into:
- Bite-sized chunks (onions, carrots, broccolini, cauliflower flowers, cabbage, Brussels sprouts, leeks and shallots)
- Thin slices (daikon, rutabaga, cauliflower stems, celery, golden beets, and ginger)
All vegetables can then cook together and will be ready in less than 3 minutes. Never cook them longer than this.
Use a timer the measures seconds to avoid overcooking food in a pressure cooker. When properly cooked, vegetables should retain their color, but be soft. If they turn grayish and look raggedy, they are overcooked. Pressure-cooking grains takes longer.
Some foods are too delicate to be pressure-cooked, including ground beef, chicken, and fish. These will be overcooked if a pressure cooker is used and this reduces their nutritional value. For more details, read Pressure-Cooking.
Eating habits. Eat slowly, chew thoroughly, sit down when eating, and eat in a relaxed, quiet environment. Ideally, rest a few minutes before your meals, and rest at least 10 minutes after each meal. Avoid eating while driving, when upset, or in noisy places.
Order of eating foods.
1. Drink water up to 5 to 10 minutes before eating meals.
2. Protein. Begin most meals with some protein. It is the most difficult type of food to digest. The stomach needs more time to work with it.
3. Cooked vegetables. Wait about five minutes after eating protein. Then eat cooked vegetables.
4. Blue corn chips or other starch. Wait about 5 minutes after eating cooked vegetables and finish the meal with about 5 medium-sized blue corn chips. If you cannot get blue corn tortilla chips, you may have yellow corn chips or a small portion of another grain or starch.
Proportions. 70% of each meal by volume (not calories) should be cooked vegetables. About 15% of so should be protein food. Fast oxidizers need one or two tablespoons of fat in addition to that which is in their food. Slow oxidizers should not need additional fat.
Food combining. The basis for each meal is cooked vegetables. With this, you may have one protein food and one type of grain food.
For example, do not mix meat and eggs at one meal, as these are both proteins. Also, do not mix rice and corn tortillas at the same meal, as these are both starches.
Fermented foods. Fermented foods do not contain the chemicals needed for development. In fact, they interfere with development - they are all cooling foods because they are raw and ferments are cooling. Many of them also contain Aldehydes, an important class of liver toxins. Those allowed as occasional foods only are a little sauerkraut, miso, yogurt, kefir and raw cheese.
When to add sea salt. We suggest cooking food before adding salt. After cooking, add some sea salt to taste.
Seasonings and dressings. Refrain from putting a lot of dressings, sauces, relishes, sweeteners or spices on your food. A little is fine to flavor the food. Too much has a cooling effect, is toxic, and will upset digestion.
Toppings. These are not needed. However, simple, tasty toppings are almond butter, a little pesto sauce, a little hummus, or some grated cheese. For children, cream is delicious mixed with cooked vegetables.
If you want something fancier, you can make Chinese-tasting vegetables such as chow Mein or Thai-tasting vegetables with a little peanut sauce or curry. Another set of toppings are Indian-tasting vegetables with a little mokni, vindaloo, sag or other herbal sauces as toppings. These are sold in health food stores.
Number of meals. Eat at least three meals daily. Do not skip meals. It is difficult to obtain enough nutrients eating three meals daily. It is even less possible if you skip meals.
If you are not very hungry, eat by the clock, if needed. Do not wait until you are hungry, as some health authorities suggest. If you are not hungry, still try to eat at least three meals daily.
Food Rotation. Rotate your vegetables among the preferred vegetables listed earlier in this article. Also, rotate your proteins.
Also, rotate the brands of spring water you drink and rotate the brands of blue corn chips. We also recommend rotating the brands of sea salt. Rotating your food gives you more nutrients.
Leftovers and freezing food. Freshly cooked food is best for development. You may have one day of leftovers. Do not prepare several days worth of food at one time. Freezing cooked food reduces its benefit for development. Also, do not buy a large quantity of meat and freeze most of it. If your meat comes frozen, keep it frozen until you are ready to eat it. Do not refreeze meat.
Soups and purees. Thick soups or purees are excellent ways to incorporate lots of vegetables into your diet. Do not eat watery soups because the water will dilute the stomach acid and interfere with digestion. For more details, read Soups, Purees, Juices and Smoothies.
Snacks. Ideally, do not snack, as it is hard on digestion. It would be better to have another small meal instead of snacking.
If you must have a snack, it can be a few blue corn chips, leftover vegetables and protein, a little almond butter, hummus, a few sardines or a piece of chicken.
Eating out. The rules are:
1. Eat in restaurants that serve fresh cooked vegetables and fresh meats. Chinese, Thai and East Indian restaurants often serve the most cooked vegetables. Mexican restaurants are not as good.
2. Ask the waiter to take away the bread.
3. Ask for triple portions of cooked vegetables and ask for the preferred vegetables (see the VEGETABLE section of this article above).
4. Avoid fast food restaurants and some chain restaurants because the food quality is very poor.
We donÕt recommend eating out too often. If your work requires it, practice so that you can do it in a fairly healthful way.
References: Organically Grown Food, Flawed Studies Of Organic Food, Genetically Modified Food, Food Faddism, Food Basics, Smoothies, Purees And Juices, Yin And Yang Of Foods, Fifty Reasons For the Cooked Vegetable Diet, Pressure-Cooking, Microwave Ovens, Know Your Vegetables, Vegetarian Diets, Fruit-Eating.