"Your Natural Diet: Alive Raw Foods"
by T. C. Fry and David Klein
Part 7: A General Guide to Food Selection
- All raw vegetables
- All raw fruits including high acid fruits such as lemons, limes, grapefruit and oranges, etc.
- All fresh raw green beans, peas and their sprouts.
- All meat including fish
- All animal products
- All legumes or bean family members in their storage form of proteins, fats and starches
- All nuts and seeds excepting almonds, chestnuts and coconuts
- All grains excepting millet
When eating acid-forming foods in a meal, the meal must be predominantly of alkaline forming vegetables. Most fruits will not do, as they are digestively incompatible with protein, starchy and fatty foods.
How to select best foods for you, what are the criterions
First criterion - Can the food be eaten in its natural state? Is the food palatable, that is delectable and delicious? Can it be eaten with keen relish in its natural state?
Is the food good to eat at its raw state? Does it taste good without condiments or cooking? Does it look good to your eyes? If we cant eat the food "raw", if its not delicious and palatable in its natural living state it is not a feed for us!
Second criterion - Does the food introduce harmful or toxic substances into our digestive system?
It must conatin NO noxious or unwelcome substances. We dont need poisons to our system, no matter how little or how "mild". Anything that interferes with vital activities or destroys cells and tissue is poisonous to our system.
Third criterion - Is the food easy of digestion and assimilation?
Our natural foods are very easy to digest with minimum of vital energy being lost. To get full benefit from foods, they have to be easy on digestion. Millions of years of development made certain foods very easy of digestion - we developed constitutions, enzymes and processes that appropriated and assimilated certain foods with a minimum expenditure of vital resources and time.
Fourth criterion - Does the food contribute a broad range of nutrients? Does the food possess great biological value for us?
The problem in not that we should eat great variety in hopes of making sure to get all the nutrients needed, but rather to eat simply to afford our bodies every opportunity to easily digest and appropriate what the foods offer. We should never take more than 4-5 different foods at a single meal. Almost no preparation other than cleansing is necessary. But the ideal is single food per meal! We can take a narrow range of foods in season and just stick with them.
Green leves must be accorded the highest and most complete range of nutrients. This is one of the primary reason we must have them often in our diet for te best health. Of course we can miss them on occasion, but its good to not live them out for long period of time.
Fifth criterion - Is the food acid-forming in metabolic reaction? Is it alkaline in metabolic reaction?
The value of food in human nutrition is not determined by these considerations, but the human diet must be mostly alkaline-forming.
Sixth criterion - Is the food economical? Do we get good nutritive value for our money?
A foods value to us must also be gauged by its cost versus its utility.
Seventh criterion - Is the food generally available in its fresh natural state?
This, too, is consideration. We must eat our foods as nature delivers them to us. even sun-dried foods are not nearly as wholesome as in their fresh state. Dried foods lose much of their vitality, but they are not nearly as bad as cooked foods. And they are excellent as fuel foods during the colder periods of year. But their use in the warmer times is unecessary and ill-advised.