Does Whole Foods Offer Healing?

Healing with Whole Foods Series #4
Paul Pitchford

Looking at personal diagnosis and individual properties of food, one may conclude a universal diet does not exist, i.e., balance in diet is unique for each person. To fid balance, it is helpful to know not only one's own needs and the properties of foods, but the correct preparation, and to exercise skill in eating by not overeating, by choosing high-quality foods, avoiding too many food combinations, and by knowing a broad range of nutritious foods including the chlorophyll-rich plants, the best sources of certain fatty acids, the least dangerous of the concentrated sweeteners, and so on. When a good attitude and sufficient exercise are combined with a balanced and disciplined diet, one finds no lit to health. This book encourages wellness and awareness beyond a neutral stage where "disease" is absent.

The best foods to use as a basis for long-term balance are not extreme; they do not overly cleanse, build, or stress one's body or mid, but form an axis around which other, more extreme pars of the diet can revolve. These are the complex carbohydrates. One finds them in traditional diets throughout the world-farmers in the Ukraine eating hand-milled bread and cabbage soup, children in southern India sitting with bowls of rice and curried lentils and vegetables. Germans are as fond of sauerkraut and rye bread as they are of liverwurst.

The complex carbohydrates are sometimes lumped together, as if they were all basically equal. Though they have properties in common, each carbohydrate has unique healing attributes. A rich variety of foods is in this group: grains, vegetables and sea vegetables, legumes (beans, peas, lentils), nuts and seeds, and the many products made from these. Fruits, which are cleansing "simple carbohydrates," play a role that depends on the person's health, constitution, the climate, and the degree of need for purification. To represent this diet, we use the term "grains and vegetables," since they are the most widely used of the carbohydrates.

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