Participants: Agatha Thrash (Host), Don Miller
Series Code: HYTH
Program Code: HYTH000200
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00:01 This is a WONDERFUL age to be alive!
00:03 I'm so glad I didn't miss it. 00:06 I think sometimes if I had lived 100 years ago, 00:09 I would have missed SO many things that are now 00:11 very commonplace. 00:13 Of course, in that age, people who lived then 00:16 also enjoyed living then... 00:18 But in the area of health, which is my field, 00:22 so much has been discovered just in the last 15 or 20 years 00:26 that just almost puts you in a dizzy spell just to think 00:31 of all that's being learned. 00:33 How to plan a menu... How to get our meals together 00:38 all of this has come under a great deal of scrutiny 00:40 in the last few years in university centers, 00:43 and we'll be talking about some of these things 00:45 in this program... We hope you will be with us! 01:07 Welcome to "Help Yourself to Health" 01:09 with Dr. Agatha Thrash of Uchee Pines Institute 01:13 and now, here's your host, Dr. Thrash 01:18 Some work having been done in some of the big 01:22 university centers will usually strike our fancy 01:27 a lot better than something done in a very remote area 01:31 such as Uchee Pines Institute. 01:34 But, even in rural Alabama, where we live, 01:36 there is much being learned about how we can 01:41 fashion a diet that makes it so that we can be just right 01:47 at the cutting edge of the research being done today. 01:50 I have here an article that was published by some researchers 01:55 from Harvard 01:56 And this was published in 2004, 02:01 and these researchers found a very simple thing. 02:05 Something that we had found at Uchee Pines fully 02:09 35 years ago, and that is... 02:11 "Fruit and vegetable intake will reduce your risk of 02:16 chronic diseases" Oh, that's good news! 02:18 But, of course, if you follow the very best that 02:22 we knew EVEN THEN, even 35 years ago, or 50 years ago, 02:27 the best that we knew then was to emphasize 02:30 fruits and vegetables in the diet. 02:33 When I was a very little girl, my mother was 02:37 always saying, "Eat your vegetables. " 02:39 Sometimes she would even say, "You can't have this 02:42 until you eat your greens. " 02:44 Well that was not as difficult for me, as it was for my 02:47 little brother... He could not abide greens! 02:51 And so, he would choke them down so that he was 02:55 enabled to eat something else. 02:58 Now, today, he is able to tolerate greens just right along 03:02 with the best of us. 03:03 But, let's say you are not the kind of person who understands 03:08 that fruits and vegetables are important in your meals 03:12 Then, what you need to do is to get on the internet 03:16 and take a look at the research that's being done 03:19 in various research centers. 03:21 One of things that you should consider in your menu planning 03:27 is where you live. 03:29 The closer the garden is to the table, 03:32 the healthier the children will be. 03:33 So if you have your OWN garden... 03:35 and if you live in a geographic area where it's possible 03:38 for you to have a good garden, by all means, DO SO. 03:41 Gardens are one of the best things to make the diet healthy. 03:45 So we hope that you will avail yourself of this 03:49 good bit of research. 03:51 Fruits and vegetables reduce the total amount 03:54 of chronic disease that we have. 03:57 Now, the next thing that I would like for us to 03:59 talk about is... What do you do when you 04:01 have to eat elsewhere than in your own kitchen at home? 04:05 How do you handle that? 04:06 I have Dr. Don Miller here who has been in that 04:10 kind of situation, I guess, thousands of times! 04:13 A lot of times! 04:15 And, in fact, your experience in the Marine Corps 04:18 probably led you to have a lot of meals 04:21 that were taken away from home. 04:23 What can you tell us about eating elsewhere? 04:26 Well you know, you have to be careful sometimes, 04:29 and you have to be, not only careful, but you've got to be 04:31 sensitive to other people. 04:33 When I was in the Marine Corps, if I was going to be traveling 04:36 in foreign lands, we'd always get a sheet, 04:41 sometimes a little booklet from the port of call officer 04:44 telling us how we are supposed 04:46 to do certain things in certain countries. 04:49 There are certain things that are absolutely taboo 04:52 in other countries... that we find perfectly normal. 04:55 Which hand you reach for the food with? 04:58 What you do at the end of a meal? 05:00 How you eat your meal in the first place. 05:02 You have to be sensitive. 05:04 Years ago, when I was a young man, I read a book called... 05:06 "The Ugly American" 05:07 And that has sort of put a stamp on my mind ever since. 05:11 I don't remember much about the book but the impression 05:14 I got was... Americans go to foreign 05:16 countries, and they talk loud and they flash money 05:19 and they feel so superior. 05:21 I try very much to get where the people are. 05:24 Now this can be a real challenge sometimes... a fun challenge. 05:28 Let's say, like India... 05:30 If you've ever been to India, you will find that, 05:32 for the most part, they eat with their fingers... 05:34 which I did when I was 2 and 3, but I sort of got away from that 05:38 and use forks and spoons... 05:40 And I could not master the art of taking rice and curry 05:46 and eating it with just my hand. 05:48 And you eat it with one hand. 05:50 You don't put both hands in there and make a big ball 05:52 of rice... It's a one-hand deal. 05:54 The left hand you don't usually use for 05:56 this process, it's your right hand. 05:57 And, I remember only one time did I get through a meal 06:01 using just my right hand, and I made such a huge mess 06:04 that I sort of went away from that technique. 06:07 Now eating there in that country, 06:09 I remember one time I was going to make some type of a 06:14 herbal preparation and I wanted some cayenne pepper... 06:18 And so I asked the houseboy where we were staying, 06:20 I need to get some cayenne pepper... 06:21 and he said, "Oh, we don't have any cayenne pepper here" 06:24 I said, "Well, you know, just red peppers" 06:26 ..."We don't have any red peppers here" 06:29 And I remember looking out the window and seeing 06:31 a bus go by with a great big bag of what looked like 06:34 cayenne pepper on top. 06:35 And so, I went out on the street, walked up the road, 06:38 and you'll find in many of these countries, 06:40 the food is sold right out there... 06:43 It's fully exposed to everything that can wander by, 06:45 and here is this mountain of what I thought was 06:48 cayenne pepper, or red peppers. 06:50 So I asked the man in my arm and hand signals, 06:54 for a little bit and I ended up with 2 big bags of this stuff 06:57 I went back to my room, took one out, 06:58 and took a bite, and found out that it was, indeed, 07:01 cayenne pepper, but they don't call it cayenne pepper, 07:04 those were chili peppers! 07:06 And so you have to find out to make sure you're calling 07:09 the right thing by the right name. 07:10 Growing up, we always had stuffed mangos. 07:13 My mother would make stuffed mangos for our suppers. 07:16 She was from New York, and up there, as far as I 07:19 can understand... that's what I grew up understanding 07:22 a mango was a green pepper! 07:25 Then I went down to Florida, and found out the mango 07:27 was one of the most delicious fruits that there are. 07:29 So learn what they're talking about when they have their food. 07:32 Then we go down to Africa. 07:34 Africans also... many of the places, 07:36 especially out in the bush, eat with their hands. 07:38 There, the main staple is nshima which is made out of 07:43 mealie meal or cornmeal. 07:44 And it's made into a very, very thick porridge 07:47 to the point where it's almost congealed, 07:49 and you'll get a large lump of this stuff, and then usually 07:53 2 small splatters of what they call a relish. 07:57 Now, in this country, in America, we consider relish 08:01 to be some pickles that are sort of sweetened or whatever 08:03 and you put it on something else... 08:05 There, that's not what relish is. 08:07 Their relish might be some simmered cabbage, 08:11 or some simmered eggplant. 08:12 And then learning how to eat it properly... 08:14 I had to ask my student, and say... 08:16 "How do you eat this thing?" I didn't know how to eat... 08:18 There were no knives or forks around. 08:19 You tear off a piece of it, and you form it in one hand... 08:22 And, it's an art! You form it in one hand, 08:24 and you stick your thumb in it and make a little indentation, 08:26 and then you scoop up some relish in the middle, 08:28 and then you pop the whole thing in your mouth. 08:30 I LOVED eating the food there in Africa! 08:32 Learning how to do it, but you have to also learn 08:35 what is it that they are cooking WITH in this meal. 08:38 Now, I found them to be GREAT vegetarians. 08:41 As a matter of fact, many countries I go to that are 08:44 deprived countries... I don't know if they're 08:46 really "depriving" that we can say... 08:47 They are basically on a basic vegetarian dietary like that 08:52 and so I like eating in those countries. 08:54 But you have to learn their customs to make sure 08:56 that you don't do offensive things, 08:58 but also make sure that you're getting things 09:00 that aren't going to hurt you. 09:01 You have to understand that if you're in a foreign country 09:03 you're not used to the bugs that may be inherent 09:07 in their foods. 09:08 And so, you have to make sure that either it has been 09:10 properly washed, or properly cooked... 09:14 that it's not going to give you some type of an 09:16 agent that's going to give you either a short-time 09:19 acute problem, or a long-term chronic problem. 09:21 And I've seen both of these things arise, 09:23 and I've had a couple of the short-term acute problems 09:26 with a bug that my body wasn't used to. 09:29 But now, we come right here to our country, 09:32 or to a Western country... 09:33 And, often we eat out. 09:37 Well, there has to be some close considerations 09:40 about what you're eating when you're eating out. 09:42 You'll go to a salad bar, and you say, 09:45 "Well, they have a great salad bar" 09:46 And the salad has been sitting there for 2 hours, 09:48 and it looks great... What did they do TO THAT SALAD 09:51 to keep it looking so fresh? 09:53 There are often things that they add to the lettuce 09:55 to keep it looking fresh. 09:57 Things that you do not want to put into your body. 09:59 Going one step beyond there... 10:02 Who is in the back room, and what's happening 10:04 in the back room when they cut this food up? 10:08 There is the problem... and it's a BIG problem with 10:11 cross-contamination. 10:14 Someone is back there chopping up the chicken, 10:16 and then they chop up the lettuce, and you get the lettuce 10:19 and you also get whatever organisms 10:21 that were on the chicken. 10:22 And so you want to make sure that wherever you're eating 10:24 As a matter of fact, I will sometimes ask ahead 10:27 what is this flavored with? 10:28 If I go to an Oriental restaurant... 10:31 and I LOVE Oriental food... 10:32 I've spent a lot of time in the Orient. 10:33 And I'll ask them, how do you season your food? 10:36 How are you flavoring your food? 10:38 And often, they flavor it with a lobster sauce, 10:42 or a crab powder, and you need to stay away from it. 10:45 I found that to be a major problem in Bangkok. 10:47 I could find a way around it, and they could prepare food... 10:51 The interesting thing is... 10:53 They will be willing to prepare it the way you want it 10:55 because most restaurants want to please you 10:58 because they want your business. 10:59 And so, be up front with them. 11:01 Be courteous, be kind with them... 11:04 And say, "Look, I've got a real food situation here... 11:06 Can you help me?" 11:07 Now, there's another problem we run into when we're 11:10 traveling in other countries, and we go into somebody's home 11:13 And this happened to me a couple of years ago in Ukraine. 11:18 The family had been told beforetime that we were 11:21 vegetarians. Complete vegetarians. Total vegetarians. 11:25 And we come to the mealtime, and it was a Sabbath, lunchtime 11:30 And there on the table was a great big platter of sandwiches 11:33 The sandwiches consisted of a slice of bread, 11:36 with butter on it, with a dead fish, 11:39 and 2 slices of hard boiled egg, 11:42 and a WHOLE platter of these things. 11:45 What do you do? 11:47 Do you, to keep from offending these people, 11:51 go ahead and eat it? 11:52 Or, to keep from offending yourself, not eat it. 11:56 What do you do? 11:58 I find that if I've done due diligence... 12:01 and this is what due diligence is, 12:02 make sure that whoever is going to be your host or hostess 12:05 knows where you stand on the 12:07 dietary idiosyncrasies that you might have. 12:12 I am a vegetarian, I cannot eat... 12:14 and I don't say, "I don't like to, I won't" 12:16 I say, "I cannot," because I really, for myself, 12:19 consider that I CANNOT eat anything that 12:21 comes from an animal... Any type of an animal product 12:24 And if they know that ahead of time, 12:25 and it's still on the table, I will usually say, 12:29 as I did this time... I said, "I'm sorry, it looks SO good, 12:34 but I just can't eat it" 12:35 And you know, the lady says, in Ukrainian to my 12:40 translator, "Oh, no problem," took the tray away, 12:42 went back... and within 2 minutes, she had a big 12:44 tray of varenykies potato varenykies, on my table. 12:49 Now, what happened there? Was this a test? 12:54 Or, was this just a mistake? 12:56 Sometimes it's a test. 12:58 This person says this, but what are they going to do? 13:02 So consider when you're with other people, am I being tested? 13:06 We are always being tested in this life. 13:08 And if we are faithful to God, and faithful to ourselves, 13:11 and to our bodies, we're going to find that we're not going 13:13 to run into these problems quite as much, Dr. Thrash 13:16 I think that's good advice. 13:17 Now you said, you're a TOTAL vegetarian... 13:20 TOTAL vegetarian! 13:22 And you are strong? 13:25 I consider myself strong. 13:27 I still run. I still lift weights. 13:28 You don't have any kind of disease? 13:30 I hope not. I haven't found any lately. 13:33 Are you weak and wobbly? 13:35 I'm not weak and wobbly. 13:36 I'm pushing... I'll be 58 here pretty soon, 13:39 And I think I'm doing pretty good for 58. 13:41 Well, actually, I have seen you out chopping wood, 13:46 for your wood heater, and I'm quite impressed with 13:50 the fact that even being on a totally vegetarian menu, 13:55 or cuisine, you can be so active and so strong 14:01 in chopping that wood. 14:03 Now, I'd like to mention just a few things having to do 14:06 with the time of the year, and what it has to do 14:10 with the kind of diet that you have. 14:13 In the summertime, you will notice that the garden 14:15 produces a lot of succulent vegetables, 14:17 and we have a lot of succulent fruits, and these can 14:21 be very helpful to give us the extra fluids 14:23 that we need during the summertime. 14:27 But in the winter, our foods tend to be more dense 14:32 in calories... such things as winter squash, 14:36 and potatoes, sweet potatoes, and pumpkins, 14:40 these come off in the wintertime, 14:42 and they are more calorie-dense. 14:44 So we do need things that are more calorie-dense 14:47 in the winter, than we do in the summer. 14:51 Iron needs should be considered when there are growing 14:56 children in the family, and women in the family 14:59 under the age of 50, then you will need foods that are more 15:03 iron-high. 15:04 But the MEN in the family, do not need extra iron. 15:08 In fact, iron overload is one of the big problems that 15:11 we have in planning a menu these days. 15:14 Iron overload can imbalance the calcium, 15:17 so calcium goes down, and that encourages osteoporosis. 15:21 And zinc goes down, and that encourages various hormonal 15:26 problems and with the problems with iron, 15:31 one of those is that it is an oxidant, which is the reverse of 15:36 an antioxidant... which slows down the aging process 15:40 So an oxidant accelerates the aging process 15:44 and makes a conversion of LDL to oxidized LDL, 15:51 which is much more damaging to the arteries, 15:53 than just plain LDL. 15:55 So that increases your problems with possibility 16:00 of kidney failure, heart attacks, strokes, 16:04 and hardening of the arteries... 16:05 and, of course, we want to try to avoid that if we can. 16:08 Alzheimer disease, or a type of dementia, is related to 16:15 hardening of the arteries and that can be a problem with 16:18 iron overload as well. 16:20 Interestingly, the eyes are a part of the target of 16:25 iron overload, and the retina in particular, 16:29 and macular degeneration is now the commonest cause of 16:33 blindness in the Western world... 16:36 even ahead of the diabetes that we have always 16:39 understood to be a problem with blindness in this country. 16:45 Now, some of the antioxidants you may be interested in them. 16:51 I'll just read a list of a few of these... 16:54 The first is, of course, carotenoids... 16:56 These are any food orange, bright yellow, deep green; 17:04 those are foods that are going to be high in carotenoids. 17:08 And, they are very high in antioxidants. 17:13 Then, ascorbic acid, or vitamin C... 17:15 Of course, everybody thinks of citrus and that is true 17:18 It's high, not as high as kiwi, and maybe not as high 17:22 as tomatoes or potatoes even, and with the cooking of 17:27 potatoes, 30% of the vitamin C, or ascorbic acid, 17:32 in the potato, is retained even with adequate cooking. 17:36 But then some other vegetables that are high in vitamin C 17:40 brussel sprouts and broccoli. 17:44 Buckwheat also has a fair amount of ascorbic acid in it. 17:49 Now the tocopherols... these are substances in foods related 17:55 to vitamin E. 17:57 So we have a number of vegetables, and wheat, 18:01 and some other grains; many of the cereals 18:06 are high in tocopherols. 18:08 And, of course, avocados, and nuts are high in the tocopherols 18:15 This is just to name a few of these foods. 18:18 Flavonoids... these are the berries. 18:21 These are also things in the seeded fruits like 18:28 apples and citrus fruits, broccoli as well, onion 18:33 Onion is high in flavonoids. 18:34 Onion is also high in quercetin which is an antioxidant. 18:40 Anthocyanins, or anthocyanidins ... these are also high in most 18:47 of the berries, particularly in blueberries. 18:50 And I recommend that you get some blueberry bushes 18:53 and learn to grow these very nice berries. 18:55 They're easy to grow, have no natural enemies, 18:59 and they produce abundantly. 19:02 Lignans are present in flaxseed, and in legumes, 19:08 particularly soybeans, and sesame seed. 19:10 Indoles... these are nutrients that are present in 19:16 broccoli and brussel sprouts. 19:18 And the isothiocyanates, they are also antioxidants 19:24 and they are present in radishes, turnips, 19:28 and others of that nature. 19:29 So the time of the year, can help you to concentrate 19:34 on those foods that are going to be produced 19:36 during that time of the year. 19:37 Get some good books. Learn to study these things 19:41 and make a good meal program for your family. 19:46 Now, with all this talking about meals, and foods, 19:51 we want to discuss the quantity of food to eat at a meal. 19:55 And, Dr. Don Miller will be talking with you about that. 19:59 That's always a big question... 20:00 How much food should I eat? 20:02 When I was in college, somebody was reading through a book, 20:07 and they read me a little bit about this man by the name of 20:09 "Diamond Jim Brady" 20:10 So I got on the internet the other day, 20:12 and I looked him up and I wrote down a little synopses 20:16 or I had a little synopses off the internet about 20:18 the way Diamond Jim Brady would eat. 20:20 Let me just read you his dietary, 20:22 and we'll see how he got here. 20:24 His day started off right, it says. 20:26 A breakfast of eggs, pancakes, pork chops, cornbread, 20:29 fried potatoes, hominy, muffins, and a beefsteak... 20:32 And he washed it all down with a gallon of orange juice. 20:35 For a mid morning snack, he'd have a couple of dozen 20:39 oysters or clams,. 20:41 A typical lunch consisted of 2 lobsters, 20:44 deviled crabs, clams, oysters and beef. 20:46 He finished it up with some pies. 20:49 Not slices of pies, but whole pies, and then sometimes 20:53 he would take, in the afternoon, he'd gobble 20:57 down a heaping platter of seafood. 20:58 Well, those were his small meals of the day. 21:01 Then it came time for his supper. 21:02 This was his normal supper... 21:05 Now he ate at a restaurant called... 21:07 "Charles Rector's" in New York City... 21:09 and Mr. Rector considered Diamond Jim Brady, 21:12 in his best 25 customers. 21:14 So, here's his usual evening meal... 21:17 He began with an appetizer of 2 or 3 dozen oysters, 21:22 6 crabs, a few servings of green turtle soup. 21:25 That's the appetizer! 21:27 The main course was 2 whole ducks, 6 or 7 lobsters, 21:32 a sirloin steak, 2 servings of terrapin, 21:35 and a variety of vegetables. 21:37 He did eat his vegetables anyway. 21:39 He topped it off with a platter of pastries, 21:42 and often a 2 pound box of candy. 21:45 He really liked the candy. 21:46 And then he drank a lot of lemon juice along 21:50 with his particular meal. 21:51 So, how did HE KNOW when he'd had enough to eat? 21:54 Eating that much food, you would have thought... 21:56 "How does he know when to stop if 21:58 you're that far out of control?" 21:59 He had a very easy way of 22:01 knowing when he had enough to eat... 22:02 He'd sit down at the table, he'd pull a chair up, 22:05 and he'd pull out a little measuring device 22:07 and he'd measure between his stomach and the table 22:10 5 inches! 22:11 And he stopped eating when his stomach touched the table. 22:15 So, is that what you do? 22:18 I'd have to be right up next to the table for me to do this. 22:21 Now the Bible has a very good example of how much 22:25 food we are to eat. 22:27 We find this in the Book of Exodus 16:16... 22:31 This is during the time of the manna raining down 22:33 every morning, except for the Sabbath. 22:35 It says, "This is the thing which the Lord hath commanded... 22:38 All right, here's the commandment of the Lord... 22:40 how much to eat... 22:41 "Gather of it every man according to his eating 22:45 1 omer for every man. " 22:47 So you can eat an omer of food every day. 22:50 So how much is an omer? 22:53 Now, I've heard various things between 1 and 2 quarts of food. 22:56 I had a friend one time who decided... 22:58 ahh... He didn't know how much to eat, so he decided 23:00 to do the omer thing. 23:01 I think he had it down to a quart. 23:03 So he'd come to breakfast, and he would have a 23:06 little measuring device, and he would measure 23:08 a half a quart of food, and he'd eat his omer of breakfast. 23:12 But he was still hungry... He was a big fellow. 23:14 So, he borrowed a little bit of omer from lunch. 23:16 And at lunchtime, he only had about a third of an omer 23:19 left, and he'd eat that and still be very hungry. 23:21 So he borrowed some omer from tomorrow morning's 23:23 breakfast, and he'd eat that, and then the next morning 23:26 for breakfast, he was a little bit low, so he borrowed 23:28 and borrowed, and by the end of the week, 23:30 he was so in debt with his omers, 23:31 he just quit his program. 23:32 So, maybe that's not a good thing anymore because 23:35 this was perfect food that God 23:38 had sent for the Children of Israel. 23:39 So, how much should you and I eat? 23:41 Some very SIMPLE rules of thumb... 23:44 #1... We eat enough food to maintain a proper weight. 23:49 We don't need anymore than that. 23:50 We should eat enough food so that we can leave the 23:53 table still feeling like we could eat a little bit more 23:56 ...leaving the table just a little bit hungry. 23:59 We should eat the amount of food that within 4 hours 24:03 we feel as if it is completely left the stomach. 24:05 Many people, after 4, 5 and 6 hours, feel like 24:09 they're still carrying their meal and they will still 24:11 eat another meal on top of this because they've 24:13 eaten SO much food, or foods that their body 24:16 cannot take care of, that they're having a hard time 24:18 getting rid of it. 24:19 And so, we need to make sure that we're eating the right 24:21 amount of food at the right times, 24:23 and those things are some really basic suggestions, 24:27 Dr. Thrash, but I think they work for most people. 24:30 I'm amazed that anybody could eat the things that 24:32 you have just read that Diamond Jim Brady ate! 24:37 I'm certainly glad that I don't have to eat that much food 24:40 ...you'd have to spend almost all your time just eating, 24:42 and life is composed of so many more things than that. 24:46 How many items should you prepare in one meal? 24:50 Generally speaking, it's 2 or 3 items for people who are 24:54 fairly sedentary... 24:55 And for those who are very active, 24:57 you can add another dish. 25:01 So it's from 2 to 4 dishes at a single meal, 25:05 that with bread and spread should be plenty adequate 25:08 for any kind of diet that you might like to plan for. 25:14 Now, the state of mind that you're in when you eat 25:17 should always be relaxed, and cheerful... 25:20 even if you are weighted down with a lot of cares from 25:24 your business, or from your ministry, or from your schooling 25:30 ...whatever it may be that would weight you down 25:32 with very heavy burdens... 25:35 Lay those aside at the mealtime. 25:38 If you need to, take a short walk, 25:40 and talk with our Savior, and ask Him to give you 25:44 freedom from care, so that you can eat your meal 25:47 without being burdened down with these cares. 25:52 The temperature of the food that your eat should be 25:54 not too hot, nor too cold. 25:58 Now let's say the meal is served to you either piping hot, 26:01 or icy cold, then what can you do? 26:04 Must you sit there and wait for 20 minutes or so 26:08 until it cools, or until it warms up? 26:11 And the answer is... No, we're quite able 26:13 to handle that in the mouth. 26:15 Take a small bite of something that isn't the proper 26:18 temperature, and let it stay in the mouth until it 26:21 reaches the proper temperature for the stomach 26:24 to be able to handle it. 26:26 Bear in mind that with very cold things, 26:29 cold slows down chemical processes in most instances 26:34 and the stomach being a chemical factory, 26:38 it will slow down the processes that need to 26:42 go on in the stomach. 26:43 So, adjust the temperature of your food before you swallow it 26:48 Now what about food storage? 26:51 Food storage is very important for the proper constituents 26:55 of nutrients. 26:56 You need to see that foods are not kept for 27:00 long periods of time, especially once they've been 27:03 prepared for the table. 27:05 You can do some food storage, but bear in mind 27:09 that as food is stored longer in the refrigerator, 27:13 longer and longer periods of time will cause the 27:15 food to accumulate nitrosamines which are very potent 27:20 cancer-producing agents. 27:21 Then in the pantry, don't let things stay for years 27:25 in your pantry, but keep things moving so that 27:28 you're constantly moving those things that are the oldest 27:32 toward the front, and don't overstock. 27:34 That's the case with almost anything. 27:36 If you buy large quantities of something, 27:40 it tends to make you overeat and it also tends to 27:43 make the food get rancid, or old before it's ready 27:49 for you to eat it. 27:51 Now I hope these very simple things will help you 27:54 to be able to plan your meals for the very 27:56 best of health! |
Revised 2014-12-17