Diet/Lifestyle Basics

Over the teeth and through the gums, look out stomach here it comes!  In last week’s blog we talked about digestion in the mouth.  Now it’s on to the stomach!

Suggestions to strengthen the stomach 

Last time we talked about the role of the hands in digestion.  Today we are going to discuss several aspects of digestion that occur in the mouth. The first aspect of digestion is mastication, or chewing.

Chewing

Once food actually enters the mouth, by whatever means, chewing begins. I should say that chewing should begin because many people do not chew their food. Somehow people have acquired the notion that as long as food is chewed into pieces small enough to swallow without choking, that is sufficient. In reality, chewing is a process that breaks the particles into their smallest form while mixing those pieces with saliva. I have watched people eat rice as though it were pudding (swallow it without chewing), and I have seen a person actually chew liquid, but a medium between these is a good place. People have tried to place numbers on the amount of times you should chew each bite, and it amounts to about 40 chews for a bite that includes meat and works its way down until you are drinking and don’t have to chew at all. Realistically, food should be chewed until it can be easily swallowed. Because so many have become accustomed to swallowing without chewing anyway, this concept may not help. I have noticed that most people with weakness of the stomach or people who are overweight do not chew their food enough.

Teeth

Chewing is considered mechanical digestion. There are many opinions as to how many times a person should chew and, while I think it varies a little with each person, a minimum of 40 chews per bite of food is good. This would not hold true with any bite because Jello obviously needs less chew time than meat, but I have seen people swallow rice whole. Chewing is two-fold. First, it breaks food into smaller pieces. If you don’t break food into small enough pieces, the stomach will not be able to digest it, and it will end up passing into the colon as waste. As a rule of thumb, people who constantly struggle with weight problems do not chew their food. The second reason for chewing is because saliva must mix with the food. The mouth releases amylase, an enzyme used for digesting carbohydrates, and most of the foods we swallow without chewing are carbohydrates. Rice, tapioca, pudding, etc. – these are all carbohydrates that really need that amylase to begin digestion. If you don’t feel like you can chew a food because it seems foolish, do it for the sake of getting the saliva mixed in with it.

Do the teeth have any other function other than to break food up (mechanical digestion)? Well, as long as you are asking, the teeth actually release a small electrical current every time you chew. One of the reasons you release saliva when you eat is so that it can act as a conductor for the currents released by the teeth. Each tooth is electromagnetically connected to an organ or gland. When that organ or gland becomes deficient in a nutrient, it sends the message to the mouth via the teeth. When you begin chewing the food, the tooth is supposed to send microcharges into the foods almost as if giving the food a signal so the nutrients will know where to go when they reach the blood stream. When your teeth are filled with amalgam fillings, you corrupt the signal and, of course, get a slow accumulation of mercury poisoning in your body. If you have a root canal, a pulled tooth, or anything that is not a healthy tooth, that charge is either missing or disrupted. The charge is not absolutely essential to being healthy, but if the food is not charged before it reaches the blood, the body must use energy from other sources to signal it. The body has many ways to conserve energy if we will help it out. Most of you probably know that enzyme production is very stressed in the body and charged particles of food because of hand use and that action of the teeth help relieve the enzyme needs. So the less your teeth do their job, the harder it is on the rest of the digestive system.

NOTE: The Actinomyces, Streptococcus mutans and Lactobacillus bacteria cling to teeth and release acids that decay the teeth (cause cavities). These bacteria are the reason we must brush our teeth. These bacteria feed on sugar, primarily refined forms of it. While it has become common to coat the teeth with a sealant that is supposed to prevent the acids from reaching the teeth and make the surface of the tooth less prone to the clinging bacteria, this ‘sealing’ process can be very negative. First of all, the teeth need to breath. Teeth have pores in them and little ridges and these are what become sealed with these treatments. While the initial logic of sealing teeth makes sense, did you ever wonder what the pores and ridges were there for? Kind of makes you think, huh? God designed the body perfectly; the teeth are not rotting because the ridges allow bacteria to become harbored – they are rotting because your diet is horrible and you are not nutritionally balanced enough to maintain strong teeth. Your diet and lifestyle are creating a good host condition for the bacteria. Did God create toothbrushes for us or did He provide a diet that would not feed these acid-forming bacteria?

Because we do not have good sources for foods that are high quality and our digestive system is weakened already, we are forced to brush our teeth, so don’t think I discourage it. The best thing to brush the teeth with is baking soda though, not toothpaste. Put a box where you would normally keep your toothpaste and dip the bristles of your toothbrush in it before brushing your teeth. Your teeth will feel nice and clean when you are done, and plaque will not build up nearly as fast. Symbolically, plaque on the teeth indicate the amount of plaque you are accumulating in your arteries. If you accumulate plaque on your teeth easily, your arteries are in danger. Also notice that some foods tend to make your teeth really grimy feeling and you want to go brush them or scrape them with your finger nail; these foods are really hazardous to your arteries. Chinese food does it to me every time. You will notice that it is generally a cooked fat or oil that gives this grimy feeling on the teeth. Toothpaste, even the natural kinds, contain ingredients that actually trap bacteria on your teeth, so don’t be impressed by the Listerine commercials. Listerine can kill some bacteria, but there are other ingredients in the paste that work against it. Don’t trust what the average dentist tells you about toothpaste; they were taught by the people who produce the toothpaste. The teeth actually reveal the overall health of the bones, so if you have a lot of cavities and weak teeth, you need to find out what to do for your bones. Your teeth are nothing more than an extension of your bones. NOTE: You will never have to worry about gum disease or rotting teeth if you keep the flora and the pH in the intestine balanced.

Cephalic action

One of the first stages of digestion is cephalic action, not chewing. This is when the nose smells the food and receptors in the brain begin to automatically release saliva. The release of saliva is controlled by parasympathetic response. Vice versa, if you smell something you don’t like or your brain does not feel it would be of benefit to your body, sympathetic response withholds salivary release. After food has been chewed and thoroughly mixed with saliva, food is swallowed. It first passes into the pharynx, then down the esophagus, penetrating the diaphragm muscle through the esophageal hiatus and finally past the lower esophageal sphincter (cardiac sphincter) into the stomach.

One of the first stages in digestion is the role the hands play in bringing the food to your mouth. How was food intended to get to your mouth? Forks and spoons are part of the new civilized world, but how was it created to be in the beginning? Were we not made with hands to bring the food to our mouths? A dipper or bowl of sorts was used to get soup and liquids to the mouth, but fruits, vegetables, nuts, seeds and even meats had no way of getting to the mouth unless the hands were used to get them there.

The hands are one of the four most electrical parts of the human body. The first is the brain, the second is the tongue, the third is the groin and the fourth is the hands. The hands actually emit an electromagnetic current that can be measured (Praywell by Walter Weston). It is no mistake that the hands were to be used to deliver food to the mouth because the electricity emitting from the hands actually charge the particles in the food. Each one of us has a slight variation in our electromagnetic fields, and food particles will digest much more easily if the elements in them are converted to your particular field pattern before they enter the mouth. This process can be so powerful that food poisoning can be neutralized before it enters the mouth. The hands don’t kill it as much as they change the spin of the cells so that the body recognizes it, sets up a defense against it and eliminates it as quickly as possible. NOTE: It is interesting that God put Gideon’s men through a test that included picking water up in their hands instead of stooping to drink with their mouths.

Don’t worry, I am not an advocator of eating with your hands. I realize we must live in the world without appearing like cavemen.  But there is a way to get the same effect without actually touching your food. As food sits on your plate, you can place your hands on the side of the plate almost as if you were warming your hands on the warm food. Bend the hands a little, don’t hold them straight and rigid. Your hands should be in such a manner as if you were going to scoop the plate up. With your hands around the food, your cup of juice, or any item, you are creating an electromagnetic sphere that will literally charge the particles in the food and make them more acceptable. It can actually change a candy bar into an almost neutral item rather than the toxic, chemical-filled junk food that it is. Again, it is not making the food item good for you, but it changes the rotation of the current so that the molecular configuration is a less harmful. The item can interact with more harmony as digestion and your intestines do what they must with it much more easily. I know it sounds crazy, but I had to tell you about it. After all, if I don’t tell you, who will?

Dr. Dehaan’s goal at Get Well Stay Well at Home is to educate our clients, followers, and readers on how to stay well and healthy without the use of drugs and surgeries.  Based on data we are collecting we believe there is a need to educate on an often overlooked topic, Digestion, Assimilation, and Metabolism!

We believe that most people don’t think about these things.  I’m eating well, taking supplements, eliminating, cleansing and detoxing. I’m good!!  But healthy foods and supplements don’t do the body much good if the body can’t turn them into energy and other elements needed to support the cells and tissues that create all the actions and functions in the body.

We are traditionally taught that enzymes need to be supplemented and as much as 80% of our diet needs to be in the form of raw fruits and vegetables if enough enzymes are to become available for normal digestion to occur. While this information cannot be argued, these practices can only assure us healthy digestion at best. It plays a very small role in the assimilative or metabolic function. In other words, most people are focusing on the fact that the intestine must digest the food you eat (which is true), but digestion is only the first stage of what must occur before the elements can actually be used by your cells. So you can digest all day long but if you don’t assimilate the nutrients and then metabolize them, the enzymes haven’t helped you much. Assimilation requires a healthy small intestine and metabolism requires healthy cellular functions. And so digestion, assimilation and metabolism are the second part of the Get Well, Stay Well program.

Over the next few weeks we are going to post more blogs to educate you on digestion, assimilation, and metabolism.  Stay tuned!

Call me nuts but I knew I was on the right track! Three Brazil nuts meet the vitamin E and selenium daily need…but I take selenium anyhow…it is so short in our soil and food. I mix a daily afternoon smoothie with three Brazilian nuts, a tablespoon of cashews, and a few walnuts.

Slash your risk for premature death with a simple snack switch

If I told you that making one small change to your snacking habits could literally add YEARS to your life, you’d probably call me nuts, right? But if you did you’d have to eat your words because a new study proves it’s true.

It turns out cracking open some nuts could help you add candles to your birthday cake, because according to new research people who eat nuts live longer than those who don’t.

Over the 10-year study period, nut eaters had a 23 percent lower risk of death from any cause when compared to folks who didn’t eat nuts. Remarkably, regularly eating nuts was shown to slash the risk of death from neurodegenerative disease by 45 percent, respiratory disease by 39 percent and diabetes by 30 percent.

Nuts also cut the risk of everything from heart disease to stroke to cancer, according to the study in the International Journal of Epidemiology.

If this were the first and only study of its kind, I’d call it interesting — but I’d also admit that it might be a little nutty to believe it so quickly.

But it’s far from the first.

Earlier this year, a completely unrelated study also found that a nut habit could cut the risk of a premature death by 20 percent. In 2013, a study in the New England Journal of Medicine also found that eating nuts will slash the risk of death by 20 percent.

It’s a remarkably consistent number that keeps popping up in study after study.

That said, there are of course a few catches to a healthy nut habit.

First, the newest study didn’t find a benefit for peanut butter. The researchers believe it may be because peanut butter can have added salt and vegetable oil, but I suspect the fact that it’s often eaten on white bread and with jelly also plays a role.

Second, the protections come from eating a very small amount of nuts a day about 10-15 grams, or a handful and no more. Since nuts are high in calories, it can be easy to eat too much.

And third, while eating REAL nuts pays off tossing back the honey-roasted, flavor-coated, over-salted processed nuts most people snack on will backfire on you.

Choose to snack on the real deal, and resist the temptation to overeat, and nuts are an excellent snack option that very well could add years to your life, and there’s NOTHING nutty about that.

God bless,

Dr. Mark Stengler

Photo by Gabriela Ramirez Galindo for Center for International Forestry Research (CIFOR).

The organic foods report (prepared by the Soil Association – the UK’s counterpart to the USDA) addressed eight key topics of food cultivation, processing and nutritional content, starting with pesticides.

This is probably the main element that most people associate with organic foods: that they’re pesticide-free. What’s not so well known is the connection between pesticide use and the antioxidant content of food.

Crops that are stressed by insects produce polyphenolic compounds, which are naturally potent antioxidants. But crops that are treated with pesticides don’t need the natural protection of polyphenolics, and produce less of the compounds. So when crops are denied pesticides, consumers get a double benefit: better nutrition without the residue of chemical pesticides in the food, and a higher antioxidant content.

The UK report noted that pesticide use has been associated with a variety of health risks, including cancer, fetal abnormalities, chronic fatigue, and Parkinson’s disease. One study revealed that women with breast cancer are five to nine times more likely to have traces of pesticides in their blood than women who don’t have the cancer.

Organic foods are free of food additives such as MSG, hydrogenated fats, and artificial sweeteners and coloring, which have been associated with a risk of asthma, headaches, growth retardation, and hyperactivity in children. These additives have also been linked to the development of allergies – another of the key elements of the UK report.

Genetically modified (GM) organisms are also not allowed in the production of organic food. The report notes that only ten studies of GM foods have been conducted. Among those, the ones that were completely independent of funding or input from companies with GM affiliations found evidence of harmful effects in the gut lining of humans.

The report cautions that until GM crops and food products are properly tested, “people are, in our opinion, wise to avoid eating GM food.”

Besides the obvious benefits of not ingesting pesticides, additives, and GM organisms, organic foods have been found to be more nutritious than conventionally grown foods. The Soil Association conducted a study to compare the vitamin and mineral content of organic foods vs. non-organic foods. The organics won out with higher levels in all 21 of the examined nutrients.

The vitamin C and magnesium levels in the organic foods were 27 percent and 29 percent higher, respectively, compared to the non- organic samples. And minerals were found to be significantly higher in organic spinach, potatoes, cabbage, and lettuce.

Similar results were reported in tests of organic livestock animals that foraged for fresh food compared to livestock that was given processed feed. The organic livestock had higher concentrations of omega-3 fatty acids and conjugated linoleic acid (CLA) – two key nutrients whose value is well known to HSI members.

For several years, the UK’s Food Standards Agency (FSA) didn’t officially recognize any difference between organic foods and conventionally grown foods. But the UK organic food report indicates that the official view may be changing. At a public meeting last year, Sir John Krebs, the Chair of the FSA, admitted that organic food contains fewer residues of pesticides than foods grown by conventional means.

So if you’re fortunate enough to have access to fresh, organically grown produce, the next time you’re given the choice between lower priced conventionally grown food or higher priced organic, just ask yourself: Which would Sir John buy?

Summary of The Organic Food Guide
Definition of organic: Organic food is grown, processed, and packaged without the use of agricultural chemicals, artificial colors or flavors, genetic modification, irradiation, or other synthetic ingredients.

Organic farming treats plants, soil, and animals with natural products instead of synthetic chemicals and drugs. Organic farmers believe that although pesticides produce abundant amounts of low-cost food, they create higher costs in other sectors of society. The food is cheap, but the cleanup is immense. Consumers may save at the supermarket, but they lose these savings through tax dollars, agribusiness subsidies, and superfunds–all necessary to correct the results of chemical-based agriculture.

Understanding The Labels
Certified Organic must have a “Certifying Agent” label on the back of the package, probably near the end of the ingredient list. It may also have the “USDA Organic” emblem on the front but this is not required if the agency is on the back. It must say “Certified Organic” or the phrase “9x organic”, if not, by law then it is less than 95% organic. If a product is 70% to 94% organic, you will see the “x organic” percentage label and the certifying agent seal on the back of the package. The USDA seal, however, is not permitted anywhere on the package.
Supplements may be different due to the capsules made of gelatin, which are made from animal bones and tissues, are approved by the NOP, but vegetarian capsules are not approved. Therefore, even though the contents are 100% certified organic and the capsule is not organic, it may still display organic, but is not allowed to display the USDA seal. Read your labels carefully.

All Natural. This is an unregulated claim due to still using pesticides and genetically altered seed.

Antibiotic-Free. This is an unapproved and unverified claim. Only organic-labeled meats are verified to be antibiotic-free.

Fair Trade Certified. The fair trade insignia is not an organic label, but it does identify these foods as having achieved certain high standards. Visit the Web site, www.transfairusa.org.

Free-Range. A partially regulated, general claim implying that a meat or poultry product, including eggs, comes from an animal raised in the open air or that was free to roam. The USDA regulates this claim for poultry only, not beef or eggs.

CONSIDER THIS!

• A fertilizer used by conventional farmers is pure nitrate-sodium nitrate, potassium nitrate, and ammonium nitrate. (These chemicals are also used to make nitroglycerin and gunpowder!) The big risk with nitrates is bladder cancer.
• The substances used to make the fertilizers are classified as carcinogens (cancer causing). The EPA does not approve or reject these chemicals in the fertilizer for human consumption: it only regulates the amount of residues that are permitted to remain on our food.
• The prestigious New England Journal of Medicine published a study in July 2000 declaring that we are more likely to contract cancer from pesticides and environmental pollutants than from hereditary causes.
• Children are much more susceptible to pesticides because of their low body weights and high metabolisms. Because of their lesser body weight, up to 35 percent of lifetime exposure to some carcinogenic pesticides occurs by age five.
• In a 2001 report, the U.S. Geological Survey detected one or more pesticides in more than 90 percent of water and fish samples from streams and in 50 percent of all wells.
• Researchers at the National Academy of Sciences suggested that one out of four developmental and behavioral problems in children may be linked to pesticides.
• According to the USDA’s own data, preschoolers were exceeding government safety limits of pesticides simply by eating non-organic apples and peaches at the same meal.
• Antibiotics and Hormones in Animal feed. According to the Animal Health Institute, averages of 22 million pounds of antibiotics are used annually on livestock. That’s twice the amount used by people!
• Conventional livestock farmers serve feed spike with large amounts of antibiotics and hormones to speed growth and fatten up their cattle. The result: People are absorbing low-level doses of antibiotics, enabling bacteria to develop resistance to them. This in turn does not allow our bodies to fight infections when exposed, so much to the point that our penicillin and tetracycline are not working.
• Now that cows are raised in such an unhealthy way they have to add more antibiotics to the milk to fight infection from the over abundant processing. The milking process causes so much damage to the cow utters they become infected.
• Farmed raised salmon is also fed the antibiotics, to reduce disease, and an unintended ingredient-polychlorinated biphenyl (PCB).
• In 2003 the Environmental Working Group found that farmed salmon from five countries had sixteen times more PCBs than wild salmon, and four times more than in beef. By the way, farmed salmon don’t turn out pink like wild salmon: they are pale yellow or khaki. Artificial color is added to the feed to redden them up. Look for the label with the words WILD HARVESTED.

What is GMO?
Genetically Modified Organisms (Foods), also known as biotechnology crops. In this plan, we are creating genetically modified organisms (GMOs) by taking the DNA from, say, bacteria, viruses, fish, or insects and adding them to another species, such as corn or rice. This, they think, would allow the crop to carry it’s own built –in pesticide. This is an extension of crossbreeding. Yup, because God didn’t know what he was doing when he designed it all.

Disturbing and morally wrong!
One of the most disconcerting issues about GMOs is that presently there are no regulations or labeling laws to identify them. This situation is compounded by the fact that 80 percent of the products in the U.S. supermarkets contain some GMOs. Soy, corn, potatoes, tomatoes, canola, cotton, papayas, radicchio, and squash are the main crops subject to genetic tweaking, and soy and corn derivatives end up in most processed (boxed or canned) foods.

Now let’s look at the benefits nutritionally to why organic food is better than convention food. In a study analyzed by the Australian Government Analytical Laboratory, tomatoes, beans, peppers, and beets grown on organic farms, using natural soil-regenerative techniques, contained ten times more mineral content than the same foods grown by conventional means.

In a 2002 University of Missouri study, chemists were shocked to discover that the smaller organically grown oranges delivered 30 percent more vitamin C than the larger conventionally grown ones. Certified nutritionist Virginia Worthington reported that organically grown fruits and vegetables outpaced their conventional counterparts with as much as 27 percent more vitamin C, 21.1 percent more iron, 29.3 percent more magnesium, 13.6 percent more phosphorus, and 18 percent more polyphenols (bioflavonoids).

Another important plant compound is salicylic acid. It is a major anti-inflammatory agent that protects against hardening of the arteries, colon cancer and heart attacks. Chemists synthesized part of it and called it aspirin! Biochemists at Dumfries and the University of Strathclyde analyzed dozens of brands of organic and nonorganic soups and paired their levels of salicylic acid. Organic soups had 600 percent more healthful salicylic acid than the others. Organic soup-1,040 nanograms vs. nonorganic soup-20 nanograms.

Let’s look at the nutritional benefits to organically grown meats. The Swedish University of Agricultural Sciences studied thousands of cattle, sheep, and pigs and found that the organically raised animals had fewer health problems, better growth and fertility, and lower fat content than animals fed conventional feed. Buy organic meats if you want to steer clear of “mad cow disease.” You would be astonished at what they put in
conventionally raised cattle feed: horse protein, tallow, blood products, pork remainders, poultry brain, spinal cord, and manure-quite an obnoxious diet, especially for a vegetarian animal that has been traditionally raised on grain and grasses!

To wrap up on why to buy organic over conventional foods is quite simple. With all the information given we can see a lot of reasons to buy organic even if it was 3 times more expensive. But it isn’t. Organic grown foods are safer for the environment, healthier for our
children, and give us all of the nutrition that God intended us to have to live a beautiful and healthy life. When you look at the price of organic foods you may find that they seem way out of your budget. But take a look around and take your calculator with you. Organic foods come in bulk or at least bigger containers in some instances. This, if compared, may be
cheaper. Looking at all the other alternatives, coops and farmers markets, to finding organically grown fruits, vegetables, eggs, meats and so on could save a bundle. Stores are now finding that the demand for organic is growing so much that they have to have
comparable prices to the conventional foods. They are now even putting their private store labels on organic foods to help bring down the cost from fancy packaging, advertising, and promotions. So don’t look at a price tag in the first glance and say it’s not worth it
because just these factors listed above are mind altering enough for anyone that wants to live life fully and have their children extend their life without sickness. Remember, every generation that is exposed to all of the toxins becomes a weaker link in the human DNA.
Let’s stop disease and buy organic!

What does “naturally grown” mean? Natural food is packaged and processed without the use of additives or preservatives, but it may be grown using some conventional methods, including pesticides and genetically engineered grain. There is no authorized
monitoring or certification. To learn more, visit the Web site www.naturallygrown.org.

Why could it be better to have “locally grown”? It is in season, there is no trucking or refrigeration, its low distribution costs make it economical, and it is usually fresher. Locally grown does not mean that it is organic. This is more along the lines of “naturally grown” unless more specified. Local growers can not afford to be affiliated with the certifiers of organic growers so it would be just the farmer’s information given and not knowing if it is truth or not.

What is CSA-Community Supported Agriculture? Unlike most farms, this one is “not-for-profit.” Each CSA has a circle of subscribers who agree in advance to meet the financial needs of the farm. In return they receive a “share” of the harvest as the harvest season arrives. To learn more, visit the CSA Web site, www.CSAcenter.org.

What is Biodynamic farming? This is certified organic farming with a cosmic connection. This is a farmer who aspires to integrate organic methods with the rhythms of the sun, moon, planets and stars. This is based on the philosophy of Rudolf Steiner.

What is “fair trade”? This is a food network that involves international trade. Not all foods grown by fair trade cooperatives are farmed organically. What this does mean is that fair trade coffee, chocolate, bananas, etc. are “all natural,” if not labeled CERTIFIED
ORGANIC. The reason we do fair trade is because of low-cost labor, which means we make more money than the growers. So your $4 latte made Americans a lot of money and the farmers in Latin America can not even buy the essentials like food and clothing.

What is a “farmers’ market”? This is where local farmers can sell their organic grown or conventionally grown produce for more of a profit by bypassing supermarkets and distributors. There are no guarantees here, so ask the farmer and you will learn a lot. To
learn more visit the Web site www.localharvest.org.

I would like to explain that the recommendation of eating clean meats and avoiding unclean meats is not about religion. Scientific studies have proven that each of the foods listed as unclean do have very toxic effects on the body (especially in accumulated amounts). Although many religious people do not see any harm in what is eaten believing that the Biblical principles are no longer valid, it seems that Bible and science have come together to show otherwise. Animals found on the unclean meat list either eat garbage, toxins and poisons, which become part of the meat structure you would eat, or they do not digest their food properly. It is good that there are animals like vultures that eat dead flesh and shrimp or catfish that eat the waste in the ocean. That is part of the cycle of nature. But the human body was not designed to deal with those poisons, it does not have the same processing organs. To eat of those meats is to invite all of those toxins and poisons into our body. 

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Biblically Clean Food List

MEAT: It must have a hoof and the hoof must be parted; it must chew its own cud. A cloven hoof is divided or split hoof. Animals that chew their cud are known as ruminants, whose stomach consists of four chambers. Food enters the rumen where digestion begins, then it passes to the reticulum, for more digestion and expulsion upward (chew it again). The food returns to a chamber called the omasum and finally to the abomasums where the cud passes into the duodenum and intestines. The process that occurs in the four stomachs allows ruminants to eliminate bacteria, toxins, parasites and other items that might become part of the flesh and eventually end up in the human body when it is consumed at the table. Overall it seems pretty wise that we don’t eat any animal that does not have four stomachs, lacking the ability to remove bacteria, virus, parasites, etc. If you are buying commercial meat, always choose the lean cuts. The fat in meat is saturated fat, the kind that clogs arteries.

• Cattle
• Sheep
• Goat
• Deer
• Gazelle
• Roe deer
• Antelope

FISH: A fish must have fins and scales, whether in the seas or the rivers (fresh or salt water). Scales help the fish repel toxins in the water. They tend to be very picky eaters, rejecting dead foods, polluted or otherwise contaminated areas to feed in. The fat content described below is not something you need to be concerned with as far as the Bible describes; it is only listed in case you wish to eat meat of a particular fat content. The more stars listed (****) the higher the fat content.

• Cod (*lower fat)
• Flounder*
• Haddock*
• Halibut*
• Perch*
• Pollack*
• Red snapper*
• Sea bass*
• Rainbow trout*
• Fin tuna*
• Bass (**average fat content)
• Bluefish**
• Mullet **
• Orange roughy**
• Bluefin tuna**
• Herring (***high fat content)
• Mackerel***
• Pompano***
• Salmon***
• Sardines***
• Etc.

NOTE: When you purchase your fish, choose the whole fish, unskinned if you can. You can ask the butcher to take the head off and debone it, but it is best if the fish is sold whole. Look at the eyes of the fish: they should be shiny, bright and bulging, firm and clear. The scales should be shiny. If you touch the fish and leave an indention in the meat, don’t eat it. The meat should be firm and bounce back. If the fish has a fishy smell, it is not fresh and is not recommended.

FOWL: Fowl must not be a meat-eating fowl. If a bird eats rats or snakes or other animals that are unclean to begin with, they will be ingesting the poisons and toxins contained in the meat of the animal they are eating. Examples of acceptable fowl include:

• Chicken
• Geese
• Turkey
• Ducks
• Doves
• Pigeons
• Partridge
• Quail
• Etc.

MISC.: These are also allowed and considered clean…YUM!

• Beetle
• Grasshopper
• Locust

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Biblically Unclean Food List

MEAT: If it has no hoof; if the hoof is not parted; if it does not chew its own cud.

• Camels
• Rock badgers
• Rabbits
• Pigs
• Horse
• Etc

FISH: If fish do not have fins and scales (bony tubercles are not considered scales). Any fish without scales, especially the catfish, has a wonderful ability to absorb pollutants from the water. When oil spills, pollution, chemical waste and such are dumped into the water, many fish die. But how many of these have you seen dead on the sea shore? They absorb the toxins into their flesh.

• Swordfish
• Sturgeon
• Sharks
• Lumpfish
• European flatfish
• Catfish
• Sculpins
• Monkfish
• Etc.

SEAFOOD: All crustaceans and mollusk shellfish. Shellfish have a unique ability to purify water of pathogenic bacteria such as those found in raw sewage. Clams and oysters can filter up to fifty gallons of seawater a day. These creatures clean the seas of waste, but the waste becomes part of their flesh. Consider these the cockroaches of the sea. The Bible considers them not only unclean but an abomination!

• Crabs (crustaceans)
• Lobsters (crustaceans)
• Shrimp (crustaceans)
• Prawns (crustaceans)
• Crayfish (crustaceans)
• Clams (shellfish)
• Mussels (shellfish)
• Oysters (shellfish)
• Scallops (shellfish)
• Etc.

FOWL: Anything that eats dead meat is unclean, or birds of prey because there is no guarantee what they’ve eaten. Remember that anything an animal eats will become part of its flesh and eventually become a hazard to you if you end up eating that animal.

• Eagle
• Vulture
• Buzzard
• Kite
• Falcon
• Raven
• Ostrich
• Owl
• Vulture
• Haron
• Stork
• Hoopoe
• Bat
• Etc.

CREEPER: Any animal that creeps.

• Mole
• Mouse
• Lizard
• Gecko
• Reptile
• Chameleon
• Etc.

 Additionally, no animal is to be consumed if it was not slaughtered for food. This means you should not eat anything that died of a natural cause as it might be diseased. You are not to eat meat cooked in its mother’s milk. You are not to eat the blood, but drain off all the blood from the meat and eat no fat from the meat, but cut it off.

References for additional study

1. The Bible Cure by Reginald Cherry, M.D.
2. What Would Jesus Eat by Don Colbert, M.D.
3. Conscious Eating by Gabriel Cousens, M.D.
4. Why Christians Get Sick by George Malkmus.
5. The McDougal Program by John A. McDougal.