Optimum Food Chart

Optimum Food Chart Foods eaten optimally by peeps? Despite modern tendencies to make determinations based upon microscope viewing, better ways to choose food exists. Senses have kept our species from going extinct over millions of years. Combining those senses with knowledge about which foods exist biochemically more available to the body leads us to a higher level of health, when other health-building practices such as breathing fresh air, sufficient sleep, exercise and positive mood get added as a holistic approach. Bark, trees leaves, pine cones, deer antler and other such get consideration as food by some. They contain bio-unavailable nutrients encased in cellulose, making the body incapable to accessing. Nutritionists missing this speak to “cancer-fighting” elements of cruciferous veggies. They recommend eating them by cooking to break down those cellulose cell walls thus destroying nutrients, losing minerals and killing enzymes. Cruciferous veggies do not embody the qualities told, maybe huh? This seems but a few of the ways in witch nutritional pseudo-science leads towards distrust of nature. Holding onto prior acceptance of modern nutrition challenges readers of this information. Not “optimal” or non-ideal foods could help if eaten at first. Varying rates of detox occur based on the amount and rate of how many “sub-optimal” foods get given up. Omit unhealthful foods replacing them with healthier options.

C LAS S

TYPE

FRUIT

Most Kinds

NUTS & SEEDS

Almond Pecan Coconut Brazil Nut Pistachio Macadamia Cashew Filbert Peanut Sunflower Seed Pumpkin Seed Flax seed Sesame Seed

E AT ? Amongst thousands of fruits, a mere few harm the body when eaten fresh, raw, whole, unprocessed, and in healthy amounts satisfying genuine hunger. Allow guidance via taste preferences. In nature, a shell get encases nuts making their eating slow & laborious. Early humans with more appealing and expedient food choices selected them before nuts. From this and digestion difficulty, subsistence on large quantities of nuts and/or seeds nuts could not happen. Nuts fill desires during transition for a dense, concentrated food, eat them to the extent that they keep you from eating less healthful foods, continually cutting back. Obtain them un-shelled ideally. Preferring almond, filbert, pecan, macadamia and young coconuts (mature coconut harder to digest due to high starch content). Digestibility of nuts and seeds improves by soaking them. Do not eat peanut, raw or not, as they contain toxins. Cashews get heated to remove from shells therefor not raw. Chewing Flax and sesame seed difficult, so they remain indigestible.

Despite unqualified approval from mainstream nutrition “experts”, most veggies not an optimal human food. Palates and senses not perverted by years of abusive eating practices, the ability to discern their lack of suitability by their unappealing taste, smell and appearance would exist. Lacking this skill, the body compensates with knowledge that these foods feel difficult to digest and in cases toxic. Most feel them fine but as continued improvements get made, taking this information into consideration leads to benefits. Broccoli Disqualified as optimal or appropriate due to high cellulose content. The body has a limited Cruciferous Cauliflower ability to access nutrients encased in cellulose structures, in turn eating them results in their Veggies Cabbage elimination from the body, which unnecessarily taxes our eliminative processes. These Brussels sprouts vegetables also contain irritating and indigestible oxalic acid thus bitter, bland or unpleasant to Kale eat raw. Exception: baby spinach and young kale, with pleasant flavor and easily digested in Bok choy moderate quantities since the low oxalic acid content at this stage in their growth. (leaves) Collard greens Spinach Carrots Vegetables growing underground come from modified roots. One function of roots in nature Tubers Turnips storage of nutrients for the plant above. Starch exists as one of nature’s food storage Beets mechanisms, and it promotes storage on our bodies too - fat. Excessively high starch and Jicama cellulose in these foods causes their considered not optimal, also their low nutrients. Potatoes Commonly cooked because of their in-digestibility raw, which seems not an answer because Yams cooking causes harmful oxidation and destruction of the nutrients. While not optimal, they can Kohlrabi help in transition, eaten raw, as with nuts because they provide a "fullness” feeling. Cooking required for palatability, disqualifying them as food. Low digestibility due to complex Beans, legumes Lentils Navy beans make-up of concentrated protein, fat and starch, causing them to putrefy and ferment in our and peas Pinto beans bodies, resulting in gas production. Tomatoes Optimal foods. Water and nutrient rich. Eat as much as you please, especially if you want juicy Non-sweet

VEGGIES

fruits

Cucumbers Bell peppers

Squashes

Pumpkin Zucchini Acorn Butternut Spaghetti Etc. Romaine Iceberg

Lettuces

Red and Green leaf Wild or exotic greens Alfalfa Sunflower Buckwheat Wheat grass Bean sprouts (each type) Basil Herbs Parsley Oregano Sage Fennel Etc. Toxic “Foods” Onions Leeks Garlic Radishes Arugula Radiccio Hot peppers (each type) Scallions Shallots Ginger Miscellaneous Corn

Sprouts

Vegetables

nutritious foods low in sugar. “Nightshades” have a negative reputation because the leaves contain poison to humans, not contained in the fruit. Green bell peppers signify un-ripeness, do not eat them, red yellow and orange - fine. High in cellulose, thus difficult to digest, low in sugar and flavorless. Similar to tubers in digestibility. They get cooked and flavored to make them palatable and digestible.

Optimal food, water and nutrient rich, easily digested when chewed well. An underrated food. Watery, pleasant and sweet tasting, romaine and other lettuces combine well with non-sweet fruits, and easy to digest. Slightly bitter taste suggests less digestibility than romaine or iceberg, not optimal but acceptable, eat baesd on personal preference. Including: dandelion, frisée, watercress, maché, escarole, mustard greens and many others. Most have slight to moderate bitter taste suggesting less digestibility and toxic constituents. Wild greens that have a pleasantly mild or nutty flavor are desirable and appropriate, such as Miner’s lettuce. Over-rated. As high in cellulose, low in energy value, limited in nutrient value, and contain toxic compounds. Those with a taste for them can eat during transition. Not optimal, however, and do not deserve the favorable reputation they enjoy.

Used to “enhance” the flavor of foods or to suppress the symptoms of disease. Not qualified to use as food. Contain irritating alkaloids and other noxious chemicals that the human body cannot digest

Contain toxic aromatic free acids and alkaloids that irritate tissues and harmfully excite nerve endings. These foods get eaten only for the abusive thrill reaction they force upon the body, reactions are easily mistaken as “energizing”, in reality the body loses energy stores and creates metabolic waste as it eliminates the offending substances. Completely avoid, even in transition.

Too starchy, not optimal but acceptable transition food when eaten fresh. Sweet fresh corn off the stalk, indicating easy digestion of the high sugar content, but soon turning starchy and less digestible within hours of picking. Celery Optimal food. Water and mineral rich, highly digestible, highly alkaline combining well with other than melon. Bok choy (stalks) Similar to celery, more cellulose, slight bitterness but rich in water - acceptable. Rhubarb Acidic stalk vegetable, unpalatable raw. Mushrooms (all Difficult to digest, low in water and nutrients, low in energy value, sometimes poisonous. varieties) Acceptable in transition for entertainment or variety purposes. Avocado Excellent but high fat content requires to eaten in small to moderate amounts. Olives High in fat, eaten tree-ripened and sun-dried. Bitter, if not fully ripened. Artichokes High in starch, bitter, bland, unpalatable raw. Do not use useless no alternatives available. Okra Not optimal, high in cellulose, starchy, difficult to digest, low energy value. Edible in transition to meet caloric needs. Eggplant High in cellulose, similar to zucchini, unpalatable and bland raw.