Laying the Groundwork for Nutrition

This blog is part of a series; its original title was Heilkunst Basics : Graduating From Elementary School Level

Congratulations! If you’ve incorporated all of the basic suggestions from grade one to six in this series, then you have completed the Heilkunst elementary school curriculum, and are ready to graduate on to Heilkunst high school. You may recall that there are three fundamental jurisdictions (Regimen, Medicine, and Education), and the elementary level of our analogy relates primarily to the area of regimen.

While it is conceptually true that you must get your regimen in order before tackling the medicine realm, at a practical level, most of my patient’s health issues have enough complexity to warrant the judicious mixture of two or more jurisdictions at the same time. It remains true, however, that the more of regimen which a patient is ignoring, the less effective will be the application of anything from the higher jurisdictions of medicine and education.

To summarize what we’ve covered so far:

  1. Grade One – Understanding the quantitative and qualitative aspects of nutrition — The difference between feeling full and feeling satisfied. Also, the use of sequential eating to optimize digestion and assimilation.
  2. Grade Two – Focussing on your unique nutritional typologies — Blood type diet; Glandular type diet; and Metabolic type diet.
  3. Grade Three – Some “health” foods aren’t very healthy after all : Soy, grains, and dairy.
  4. Grade Four – Unhooking from one of the biggest addictions – sugar!
  5. Grade Five – The basic protocols for detoxification – how to keep your system functioning optimally despite the toxins in your particular environment.
  6. Grade Six – Exploring even more individualized aspects of nutrition – we examined the concepts of nutrigenomic science of diet, as well as the purpose of challenging your system with tonic regimen.

There are more topics in between and around the basic curriculum that we explored above, but this is more than enough to establish a well-grounded regimen for you, and to prepare your system to fully benefit from the next level, which is therapeutic medicine.

Soy Products, Grains and Pasteurized Dairy; How They’re Affecting Your Health

This blog is part of a series; its original title was Heilkunst Basics : Grade Three

There is a polarity between generally applicable advice, and more individualized recommendations. Grade three in the Heilkunst process brings us back to some more generalized considerations for nutrition. This is not a complete list, but will give you some good general indications about some of the most common foods and food groups which are better avoided or at least minimized in your diet:

  • Soy products – Soy is one of those foods which has a tremendous industry and marketing effort behind it, but which is actually not particularly healthy for us to eat. The widespread adoption of soy products, including soy milk, tofu, and other meat-substitute products falls more under the category of “anti-nutition”. The only exception to this rule are any soy foods which have been produced through a process of fermentation, which includes tamari (or soy sauce), and tempeh, which you’ll usually find in the freezer section of your health food store.
  • Grains – For some similar reasons to soy, grains should generally be considered to be “anti-nutrition”. I’m not just talking about refined white flour products, but ALL grains, including whole wheat breads, rice, pastas, and all baked goods. The modern grains have generally been highly altered in terms of their genetic identity, and do not provide much nutrition at all. In fact, it is the consumption of grains (and sugars) which are the primary culprit behind issues of high cholesterol and heart disease, and NOT the consumption of saturated fats and animal proteins. Just like soy, the act of sprouting a grain first does mitigate most of its anti-nutrition factors, but even then is still best used in minimal proportions in your diet.
  • Pasteurized dairy – Raw, unpasteurized milk is one of the most wholesome and nutritious foods in nature. Commercial dairy, however, has all been pasteurized, which means that it is another main item in the category of “anti-nutrition”. The act of raising the milk to the high temperature required for pasteurization effectively kills all of the active enzymes in the milk, as well as de-naturing the basic protein structure.

There are other so-called “foods” which could go on this list, but I wanted to highlight these three which have become so central to our modern diet, and which have been effectively propagandized into the false belief that they are part of a healthy and nutritious diet.

How to Weed Out Misinformation

I had a little online chat with Anne McShane of the Feel Good Store this morning about an article which she posted on Twitter. It presumed to answer the question of whether red meat should be included in a healthy diet, or not. While this question may lead to a fruitful exploration of regimenal principles, this article was so chock-full of myths and misinformation, that I was inspired to use it as an example of what to look out for in health advice.

The myths and misinformation it was based on includes: