According to…Aajonus Vonderplanitz in We Want to Live: The Primal Diet, “Although there have been thousands of testimonials for the healthy benefits of raw dairy and there has not been one case of disease or illness as a result of certified raw dairy in California, California health officials still try regularly to outlaw raw dairy and deprive the people” (128). The government requested the raw dairy enterprises “to put a warning label on their products” (128). Warning labels can startle people, turning them away from purchasing products (128). Vonderplanitz, a nutritionist who has a lot of experience with early poor health and the effects of foods and treatments on his health writes, “Health conscious people who are fully aware of the benefits of raw dairy in California have had to fight hard and long over the years to maintain their right of choice. ‘Health’ officials allow people the choice of cigarettes and alcohol which have been proved harmful, why not allow us the healthful choice of fresh raw dairy?” (128) The push for warning labels is a little suspect, because the government continues to allow harmful items to be sold, so why the push to stop raw unpasteurized products? Could it be because raw fats actually help the body to heal itself and Big Pharma couldn’t benefit if the public seeks healthful products? Vonderplanitz feels that our we would be drawn to nourishing, non-toxic foods except that our sense of taste has been altered by the effect of cooked fats on our system and the unavailability of whole foods (171).
One way our tastes for foods have been altered is through constantly ingesting foods that have been altered from their original flavor. Raw butter and drug-free, hormone-free, free-roaming, organic chickens are just two examples. If you grew up on pasteurized butter and try raw butter, you may think them two completely different products. It’s hard to believe that the butter your great-great grandmother churned is so different from what you place on your table today. The taste of a chicken raised by that same great-great grandmother might have also had a different taste from the chicken you have been purchasing cheaply in that supermarket for years. How did we ever get off track with our food?
Firstly, raw products have been slandered by the media and people believe what they are told to believe, especially if everyone else seems to believe it. Secondly, given the difficulty involved with finding raw products and the expense, many consumers reach for cheap animal products, which often contain hormones and drugs, as well as, heated, treated, unnatural products. The media and doctors robotically slander raw foods and promote cooked foods as well, adding to a person’s fear to stay within the norm and to do what everyone else considers the right thing to do.
Looking around you at the people you know who visit an allopathic doctor on a regular basis, would you say they are healthy, confident, outgoing people? Vonderplanitz would call that luck, for he likens a visit to an allopathic doctor like playing the state lottery. He writes, “A handful of people will benefit and millions lose. Regardless, the medical business gets rich. That’s just the way it is. Our society makes too many choices based on economics” (79). Doctors constantly lead their patients away from raw foods ─ like unpasteurized milk and butter ─ and toward the so-called quick cures (drugs) they wish to dispense. “It will give you a yeast infection, but at least you won’t have the staph infection,” a doctor once said to me, handing me an antibiotic prescription. If I had filled that prescription instead of taking care of the staph infection in other ways, then I, just like other patients, would have shown up with new ailments and the doctor would’ve been able to get rich dispensing even more drugs.
Evaluating drugs, one can plainly see that raw foods don’t need the bad rap ─ drugs do. Vonderplanitz points out how drugs are tested on individual cells free of a body; therefore, tests are inefficient because cells behave differently within a body (129). Scientists are making their claims when their tests are completely unrelated to a thinking, breathing, human subject! Cells are not machines, even though science treats them as if they are machines that “repeat exactly the same movements and functions” (129). Side effects with raw food, unlike commercially sold drugs, are very rare (129).
Raw foods do not alter your DNA (unless GMO’s are involved.) Yet, as Vonderplanitz says, “Every drug alters the genetic structure or weakens the DNA and RNA of some young cells” (336). Vonderplanitz could make a list of drugs and what they do in the body. He goes onto assert, “Chemicals, like the compounds in aspirin, turn some cells into cement. It is sometimes impossible to dissolve those cells to removable substances” (241). Vonderplanitz says that penicillin stores in joints, “especially of hands and feet” (156). He feels that itchy, peeling skin from a fungus is actually the body ridding itself of molds caused by antibiotics or another medication used in the past (156). On top of all of that, doctors are administering drugs and other harmful treatments without disclosing the full effects that the treatments can do to the body. Vonderplanitz recalls when he was young and facing health problems “the doctors didn’t tell me that the therapies would kill much more of me than would any cancer” (24). Chemicals from drugs are not the only security Big Pharma has that you will be in poor health. The chemicals in your food that have been approved by the FDA and the fact that cooking food is promoted are also financial security for them.
“Bacterial food-poisoning that causes disease is caused by cooked or processed food,” says Vonderplanitz on food contamination (229). He adds, “The belief that raw food causes bacterial food-poisoning is nonscientific myth and hysteria. All epidemic food-poisoning that has occurred was caused by bacteria feeding on cooked food. The bacteria feeding on cooked and/or chemically treated food develops disease and mutants. The mutant/diseased bacteria excrete volatile toxins that cause poisoning that result in vomit and/or diarrhea and intestinal damage, including decay” (229-230). The bacteria that feeds on prepared, non-organic foods “are likely to turn pathogenic. E. coli feeds rapidly on frozen meat but is not dangerous if eaten raw” (230). Vonderplanitz feels that if someone vomits after consuming raw meat it is most likely because the body experienced a quick release of toxins from organs like the liver or pancreas, so the body needed to evacuate the toxins as quickly as possible since they’re harmful when not held by the body (230). He writes, “Fresh raw meat promotes cellular reproduction, good health and vitality” (96). Raw meats may be too much of a stretch for some. Raw fats are available in less drastic forms, such as avocados and raw coconut milk, but they may not be as powerful in promoting cellular regeneration as raw meat. Remember, Vonderplanitz asserts that disease can come from exposing meat to temperatures that will cook it, releasing “the toxins from the fat” to then be stored in the body (145).
On the toxic quality of the average animal raised to be food, Vonderplanitz says, “Most toxins store in glands, some organs and bone marrow because of the concentration of fats in glands, bone marrow, and some organs” (144). It’s best not to ingest meat from these parts of the animal “unless they are from organically grown animals raised without injections and without deworming medication. Fresh muscle meat ─ steaks and ground ─ are okay, even if you buy them at regular markets, as long as they don’t add coloring and you don’t cook them” (144-5).
Some vegetarians may be shocked to hear that healthy, organic choices may turn harmful by the cooking process. Vonderplanitz says, for example, that cooked potato skins should not be consumed, because of the “toxic resins and concentrated residue” that can be created (184). He advises avoiding cooked greens and eating raw greens “to help eliminate stored resins and residues caused by eating cooked greens” (314). Sinus issues may, in fact, stem from your body not being able to handle eating cooked red-colored fruits or vegetables and/or eating yellow cooked foods, with the mucous being employed in an attempt to detoxify the body (308). Stopping the ingestion of such cooked foods may halt the build-up of “cooked resins and residues, reducing damage from detoxifying through the nasal passages” (308). Naturally, Vonderplanitz recommends ingesting “raw red and raw yellow fruits and vegetables, including juices” for nasal relief (308). A plethora of enzymes, vitamins and minerals are within raw, uncooked foods, offering “optimal digestion and functioning, and replaces expended nutrients, promoting excellent health” (170).
Vonderplanitz writes, “My research and experience has brought me to view cancer as a condition where the body no longer eliminates dead cells, for various reasons. So the malfunctioning body develops tumors, or catacombs, so to speak, and contains the dead cells within them” (148). It can just so happen that a person can stop “mutating normal cells into cancer cells during and after radiation or chemotherapy” (148). Vonderpalnitz sees cancer as a form of raw fat deficiency (148). Cholesterol that the body can utilize to grab toxins to escort them out of the body is lacking (148).
Vonderplanitz recommends raw eggs with unheated honey and raw, unsalted butter “with either an orange or a banana” for colds, flu and allergies for detoxification (155-6). He goes on to explain, “It cleanses and binds with the toxins that cause symptoms” (156). Vonderplanitz says, “I have found that all sickness is rooted in malnutrition, pollution and the accumulation of toxins. This includes allergy-related conditions and genetic disease” (171). Toxins can accumulate and cause you to have memory loss (288). Organic raw raspberries with coconut cream, raw unsalted butter, raw cream and unheated honey can help to remove aluminum, a key factor for maintaining health, from the body (288). He adds, “If we don’t take responsibility and care for our individual health, how can we have more than limited abilities, limited happiness and limited control over our lives” (170)?
For more information please read We Want to Live: the Primal Diet by Aajonus Vonderplanitz.
No comments:
Post a Comment