The three most common problems with the prostate are prostate inflammation (prostatitis), prostate enlargement (benign prostatic hyperplasia (BPH)), and prostate cancer. There are numerous natural supplements that are useful in maintaining excellent prostate health.

Saw palmetto, pygeum africanum, stinging nettle and beta-sitosterol are all effective in dealing with an enlarged prostate and its attendant problems. The ayurvedic ProstaCare formula has been clinically tested and found to be very effective in dealing with both the static and dynamic components of BPH.

Most cases (90%) of prostatitis are non-bacterial in orgin so antibiotics are of limited use. However, I have found Zyflamend, a turmeric-containing anti-inflammatory, to be very effective and extensive research has shown that quercetin, a powerful antioxidant and anti-inflammatory, is highly effective in dealing with category III prostatitis or chronic pelvic pain syndrome.

Not surprisingly, a vast amount of research has gone into finding medications that will help prevent and treat prostate cancer. At this time, there are no pharmaceutical products that do a good job of this although aspirin and NO-ASA (nitrogen oxide containing aspirin) have shown some promise. Fortunately, there are numerous natural supplements that have been found effective either in clinical trials, epidemiological studies or in cell culture investigations.

Clinical trials have found lycopene effective in both the prevention and treatment of prostate cancer. The best sources of lycopene are processed tomato products such as tomato paste and tomato sauce, but supplements based on Lyc-O-Mato are equally effective. About 15 mg/day is the recommended dosage for prevention while double that is suggested for treatment.

Several epidemiological studies have found fish oils to be effective in preventing both BPH and prostate cancer. A daily intake of about 500-1000 mg of EPA plus DHA is needed for maximum benefit.

British researchers have found that men who consume garlic at least twice a week have a 44% reduced risk of prostate cancer.

Chinese researchers have found green tea to be highly effective in preventing prostate cancer and Italian researchers concluded that the active component in green tea (EGCG) may serve as a natural inhibitor of prostate cancer progression.

Several studies have found that that low vitamin D levels are associated with an increased risk of prostate cancer.

There is strong evidence that a combination of vitamin E and selenium is highly effective in preventing prostate cancer. A large clinical trial (SELECT) involving over 32,000 men is currently underway to investigate this further. The daily dosage used in the trial is 400 IU of vitamin E and 200 micrograms of selenium. NOTE: Vitamin E should always be taken in combination with vitamin C (3x 500 mg/day) in order to avoid undesirable effects.

There is some evidence that zinc supplementation may be helpful in preventing both BPH and prostate cancer, but that amounts greater than about 40 mg/day may be detrimental in the long term. Zinc should always be taken together with copper in a 10:1 or 15:1 ratio.

At least two clinical studies have found red clover (Trinovin) effective in halting the progression of low-to moderate-grade prostate cancer tumours. The dosage used was 40 mg four times daily.

A recent clinical trial concluded that pomegranate juice is effective in slowing the progression of prostate cancer.

The antioxidant resveratrol is found in red wine and at least three studies have found that it inhibits the growth of prostate cancer cells.

Zyflamend is a standardized combination of carbon dioxide (supercritical) extracts of turmeric, ginger, Holy Basil, green tea, rosemary, skullcap, and oregano. A clinical trial is currently underway at New York’s Columbia-Presbytarian Medical Center to investigate its application in prostate cancer treatment.

Lecithin is the most abundant of the phospholipids. It is a fatty food substance, which serves as
a structural material for every cell in the body. It is an essential constituent of the human brain
and nervous system. It forms 30 per cent of the dry weight of the brain and 17 per cent of the
nervous system.

Lecithin is also an important component of the endocrine glands and the muscles of the heart
and kidneys. It makes up 73 per cent of the total liver fat. Nervous, mental or glandular
overactivity can consume lecithin faster than its replacement. This may render a person irritable
and exhausted. It is, therefore, of utmost importance to add lecithin to the diet, if the body’s own
supply decreases as in old age or working under stress.

Rich Sources
Lecithin is derived from the Greek Word, likithos, meaning egg yolk. Egg yolk is a rich source of
lecithin, and also a rich source of cholesterol. This combination makes it possible for the lecithin
to emulsify the cholesterol. Vegetable oils, whole grain cereals, soyabeans, liver and milk are
other rich sources of lecithin. The cells of the body are also capable of synthesizing it as needed,
if several of the B vitamins are present. Since these B vitamins are generally removed when
grains are refined, people who eat exclusively white flour products are lacking them.

Benefits
The action of lecithin on the heart is the most important of all its proved benefits. It achieved its
popularity initially in this area. Cholesterol is a fatty substance that tends to collect in the walls of
the arteries and veins, thus narrowing them. This may eventually lead to a fatal blood clot.
Scientific studies have shown that lecithin has the ability to break up cholesterol into small
particles which can be easily handled by the system. With sufficient intake of lecithin, cholesterol
cannot build up against the walls of the arteries and veins.

Like cholesterol, lecithin is continuously produced in the liver, passes into the intestine with bile
and is absorbed in the blood. It helps in the transportation of fats. It also helps the cells to
remove fats and cholesterol from the blood and to utilise them. It increases the production of bile
acids made from cholesterol, thereby reducing the amount in the blood. It will thus be seen that
cholesterol can cause trouble only if lecithin is lacking in the system.

All atheroscleroses or changes in the arterial walls are characterised by an increased of the blood
cholesterol and a decrease in lecithin. It has been shown that experimental heart disease,
produced by feeding cholesterol, could be prevented merely by giving a small quantity of lecithin.
Atherosclerosis has been produced in various species of animals by increasing the blood cholesterol or decreasing the lecithin.

In normal health, when a diet high in fat is taken, there is tremendous increase in the production
of lecithin. This helps in changing the fat in the blood from large particles to smaller and smaller
ones. In case of atherosclerosis, however, the lecithin in the blood remains very low regardless
of the quantity of fat entering the blood. The result is that, the fat particles remain too large to be
able to pass through the arterial walls. A more serious situation can develop if there is lack of
lecithin in cells also.

Besides reducing the cholesterol level in the blood, there is mounting scientific evidence to
suggest several other benefits from lecithin. It has been suggested that its intake in sufficient
amounts can help rebuild those cells and organs which need it. Lecithin helps to maintain their
health once they are repaired. It may mean that a deficiency of lecithin in the diet may be one of
the causes of ageing and that its use may be beneficial in retarding the ageing process.

Edward R. Hewith in his book, The Years Between 75 and 90 says, ” with older people the fats remain high in the blood for from five to seven hours and in some cases as long as 20 hours, thus giving the fats more time to become located in the tissues. If lecithin is given to older people before a fatty meal, it has been found that the fats in the blood return to normal in a short time, in the same way they do in younger people.”
In some cases, the cosmetic effect of lecithin does as much for the mental outlook of persons as it does for their physical well-being. It has been found to eliminate the yellow or yellow- brown plaques on the skin or around the eyes caused by fatty deposits. It is a natural tranquilliser which
is beneficial in ner- vous exhaustion. It can produce great alertness in elderly people.

Some studies have indicated that lecithin increases the gamma globulin in the blood. This helps
fight infection. It provides an increased immunity against pneumonia. It has also been found to
lower blood pressure in some people. IN combination with vitamin E, it has proved helpful in
lowering the requirements of insulin in diabetics. It has also proved valuable in the treatment of
certain skin ailments, including acne, eczema and psoriasis.

Lecithin has been suggested as a sexual aid. It was used in Germany 30 years ago as a
restorative of sexual powers, for glandular exhaustion and nervous and mental disorders.
Seminal fluid is rich in lecithin. Because of its loss from the body, its need for men is regarded as
specially great. Its use is also considered valuable in minimising pre-menstrual and menopausal
tension.

Dr. N.A. Ferri, an eminent physician remarks – “Lecithin has a versatile function in life. It is an
extremely important factor in the digestion and oxidation of fats, thus creating more muscle and
glandular activity, resulting in greater body exertion and less fat accumulations. Lecithin is
essential not only for tissue integrity of the nervous and glandular system in all living cells, but
has been regarded as also the most effective generator and regenerator of great physical,
mental and glandular activity. Shattered nerves, depleted brain power, waning activity of vital
glands, find in lecithin, especially in the cellular structure of the nervous system and endocrine
glands a source of dynamic energy.”

The best way to increase lecithin is to eat the same amount of fat as usual, but reduce animal fat
except that from fish. Oil may be used for cooking, seasoning and salad dressing. All hydrogenated fats such as margarines, cooking fats, hydrogenated peanut butter and processed cheese should be avoided as also foods prepared with them.

Importance of Dietary Fibre
Fibre forms the skeletal system of plants. Without it no plant or tree would be able to stand
upright. Dietary fibre, the roughage of yesteryears, consists of those parts of the plant foods that
cannot be digested by enzymes or other digestive secretions in the ailmentary canal.

Dietary fibre plays an important role in the maintenance of health and prevention of diseases.
There is sufficient evidence to suggest that an artificial depletion of fibre as in case of refined
cereals and sugar has over the last 100 years contributed to several degenerative diseases.
Recent studies in this area indicate that sufficient intake of fibre-rich diet may help prevent
obesity, colon cancer, heart disease, gallstones, irritable bowel syndrome, diverticulosis and
diabetic conditions.

Studies have also established that dietary fibre is a collection of elements with a variety of
functions rather than a single substance with single function as was assumed earlier. This new
insight into the true nature of fibre has given the lie to old beliefs that bran is synonymous with
fibre, that all fibre is fibrous or stringy and that all fibre tastes the same.
Physiological effects

Fibre in the diet promotes more frequent bowel movements and softer stools having increased
weight. The softness of stools is largely due to the presence of emulsified gas which is produced
by the bacterial action on the fibre. A high fibre intake results in greater efficiency in the
peristaltic movement of the colon. This helps in relieving the constipation which is the main
cause of several acute and chronic diseases.
Recent studies suggest that increasing the dietary fibre intake may be beneficial for patients with
irritated bowel syndrome who have diarrhoea and rapid colonic transit, as well as to those who
have constipation and slow transit. The high fibre diet, like bran, thus regulates the condition
inside the colon so as to avoid both extremes – constipation and diarrhoea.

Investigations have shown that several potential carcinogens are produced in the faeces. Their
production is related to the acidity of the gut content. The greater the acidity in the bowel
content, the less is the production of these carcinogens. The breaking down of the fibre by
bacteria renders the faeces more acidic. This reduces the amount of possible carcinogenic
substances. Fibre also reduces the possibility of formation of harmful toxins in the large intestine
by reducing the intestinal transit time of the food contents.

Dietary fibre increases the bacteria in the large intestines which require nitrogen for their growth.
This in turn reduces the chances of cancerous changes in cells by reducing the amount of
ammonia in the large bowel. Fibre reduces the absorption of cholesterol in the diet. It also slows
down the rate of absorption of sugars from the food in the digestive system. Certain types of
fibre increase the viscosity of the food content. This increased viscosity indirectly reduces the
need for insulin secreted by the pancreas. Thus a fibre-rich diet can help in diabetes mollitus
Sources of Fibre

The most significant food sources of fibre are unprocessed wheat bran, whole cereals such as
wheat, rice, barley, rye, millets ; legumes such as potato, carrots, beet , turnip and sweet potato ;
fruits like mango and guava and leafy vegetables such as cabbage, lettuce and celery. The
percentage of fibre content per 100 gms. of some foods are : bran 10.5-13.5, whole grain
cereals 1.0-2.0, nuts 2.0-5.0, legumes 1.5-1.7, vegetables 0.5-1.5, fresh fruits 0.5-1.5, and dried
fruits 1.0-3.0. The foods which are completely devoid of fibre are meat, fish , eggs, milk, cheese,
fats and sugars.

Bran, the outer coverings of grains, is one of the richest sources of dietary fibre. And it contains
several types of fibre including cellulose, hermicellulose and pectin. Wheat and corn bran are
highly beneficial in relieving constipation. Experiments show that oat bran can reduce cholesterol
levels substantially. Corn bran is considered more versatile. It relieves constipation and also
Importance of Dietary Fibre lowers LDL cholesterol, which is one of the more harmful kinds. Besides being rich in fibre, bran
has a real food value being rich in time, iron and vitamins and containing a considerable amount
of protein.

Dr.Dennis P. Burkitt, a noted British physician remarks, ” Grain roughages, such as rich bran
and wheat bran, are an essential part of a healthy diet, and a preventive against diseases like
piles, constipation, bowel cancer, varicose veins and even coronary thrombosis. ” Dr. Burkitt
worked for many years in Africa and found after a series of observations that rural Africans who
eat bulk of fibrous foods rarely suffer from any of these diseases.

Legumes have high fibre content. Much of this fibre is water- soluble, which makes legumes
likely agents for lowering cholesterol. Soyabeans, besides this, can also help control glucose
levels.

The types of fibre contained in vegetables and fruits contribute greatly towards good health. The
vegetables with the biggest fibre ratings include sweet corn, carrots, potatoes, parsnips and
peas. And among the high ranking fruits are raspberries, pears, strawberries and guavas.
Types of Fibres

There are six classes of fibre. They are cellulose, hemicellouse, pectin, gums, mucilages and
legnin.

They differ in physical properties and chemical interactions in the gut, though all except
legnin are poly-saceharides. The facts known so far about these forms of fibre as a result of
various studies are discussed below.

Cellulose : It is the most prevalent fibre. It is fibrous and softens the stool. It abounds in fruits,
vegetables, bran, whole-meal bread and beans. It is also present in nuts and seeds. It increases
the bulk of intestinal waste and eases it quickly through the colon. Investigations indicate that
these actions may dilute and flush cancer-causing toxins out of the intestinal tract. They also
suggest that cellulose may help level out glucose in the blood and curb weight gain.

Hermicellulose : It is usually present wherever cellulose is and shares some of its traits. Like
cellulose, it helps relieve con- stipation, waters down carcinogens in the bowel and aids in
weight reduction. Both cellulose and hemicellulose undergo some bacterial breakdown in the
large intestine and this produces gas.

Pectin : This form of fibre is highly beneficial in reducing serum cholesterol levels. It, however,
does not have influence on the stool and does nothing to prevent constipation. Researchs are
being conducted to ascertain if pectin can help eliminate bile acids through the intestinal tract
thereby preventing gallstones and colon cancer. It is found in apples, grapes, berries, citrus
fruits, guava, raw papaya and bran.

Gums and Mucilages : They are the sticky fibres found in dried beans, oat bran and oatmeal.
Investigations have shown that they are useful in the dietary control of diabetes and cholesterol.

Legnin : The main function of legnin is to escort bile acid and cholesterol out of the intestines.
There is some evidence that it may prevent the formation of gallstones. It is contained in cereals,
bran, whole meal flour, raspberries, strawberries, cab- bage, spinach, parsley and tomatoes.
The best way to increase fibre content in the diet is to increase the constipation of wholemeal
bread, brown rice, peas beans, lentils, root vegetables and sugar -containing fruits, such as
dates, apples, pears and bananas. The intake of sugar, refined cereals, meat, eggs and dairy
products should be reduced. Candies, pastries, cakes which are rich in both sugar and fat,
should be taken sparingly. White processed bread should be completely eliminated from the
diet.

Requirement :
There are divergent views as to the requirement of dietary fibre for good health. There is no
recommended daily dietary allowance for it and hardly any data about optimum amounts. Some
Africans known for lower incidence of degenerative diseases take about 150 grams of fibre a
day. In Europe and North America, where there is a high incidence of such diseases, people
take 25 grams or less a day. Dr. John H. Cummings, a noted fibre expert in England, considers that a fibre intake of 30 grams ( about one ounce ) per day is sufficient for good health.

Excessive consumption of fibre, especially bran, should however, be avoided. Due to its content
of crude fibre, bran is relatively harsh and it may irritate the delicate functioning of the digestive
system, especially in the sick and the weak. Excessive use of fibre may also result in loss of
valuable minerals like calcium, phosphorus, magnesium and potassium from the body through
excretion due to quick passage of food from the intestine.

The human body is composed of various organs and parts, which are made up of tissues and
cells. These tissues and cells are composed of 16 chemical elements.
The balance or equilibrium of these chemical elements in the body is an essential factor in the
maintenance of health and healing of disease. The acid-alkaline balance plays a vital role in this
balanced body chemistry. All foods, after digestion and absorption leave either an acid or
alkaline ash in the body depending on their mineral composition. The normal body chemistry is
approximately 20 per cent acid and 80 per cent alkaline. This is the acid-alkaline balance.
In normal health, the reaction of the blood is alkaline and that is essential for our physical and
mental well-being. The preponderence of alkalis in the blood is due to the fact that the products
of the vital combustions taking place in the body are mostly acid in character. Carbohydrates
and fats form about nine-tenths of the normal fuel of the body. IN normal health, this great mass
of material is converted into carbon dioxide gas and water. Half of the remaining one-tenth fuel is
also con- verted into the same gas and water. This huge amount of acid is transported by the
blood to the various points of discharge, mainly the lungs. By virtue of alkalinity, the blood is able
to transport the acid from the tissues to the discharge points.
Acidosis
Whenever the alkalinity of the blood is reduced, even slightly, its ability to transport the carbon
dioxide gets reduced. This results in the accumulation of acid in the tissues. This condition is
known as acidosis or hypo-alkalinity of the blood. Its symptoms are hunger, indigestion, burning
sensation and pain in the pharynx, nausea, vomiting, headache, various nervous disorders and
drowsiness. Acidosis is the breeding ground for most diseases. Nepthritis or Bright’s disease,
rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various
degenerative diseases are traceable to this condition. It seriously interferes with the functions of
the glands and organs of the body. It also lowers the vitality of the system, thereby increasing
the danger of infectious diseases.
The main cause of acidosis or hypo-alkalinity of the blood is faulty diet, in which too many acid
forming foods have been consumed. In the normal process of metabolism or converting the food
into energy by the body,. various acids are formed in the system and in addition, other acids are
introduced in food. Whenever there is substantial increase in the formation of acids in the
system and these acids are not properly eliminated through the lungs, the kidneys and the
bowels , the alkalinity of the blood is reduced, resulting in acidosis.
Other causes of acidosis are depletion of alkali reserve due to diarrhoea, dysentery, cholera etc.,
accumulation of carbon dioxide in asphyxia and anoxia as in circulatory and pulmonary diseases
and accumulation of acetone bodies resulting from starvation, vomiting and diabetes millitus.
Acidosis can be prevented by maintaining a proper ratio between acid and alkaline foods in the
diet. Certain foods leave alkaline ash and help in maintaining the alkalinity of the food, while
others leave highly acid ash and lower the alkali reserve of the blood and tissue fluids to a very
large extent. Eggs do the same but less strongly than meats. Cereals of all kinds, including all
sorts of breads are also acid-forming foods , though much less than meats. All fruits, with
exceptions like plums and prunes and all green and root vegetables are highly alkaline foods
and help to alkalinize the blood and other tissue fluids.
Thus , our daily diet should consist of four-fifth of alkaline-forming foods such as juicy fruits,
tubers, legumes, ripe fruits, leafy and root vegetables and one fifty of acid-forming foods
containing concentrated proteins and starches such as meat, fish, bread and cereals. Eating
sensibly in this manner will ensure the necessary alkalinity of the food which will keep the body
in perfect health.
Whenever a person has acidosis, the higher the ratio of alkaline forming foods in his diet, the
quicker will be the recovery. Acids are neutralised by alkalies. It is, therefore, imperative that
Miracles of Alkalizing Diet
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persons suffering from various ailments are given adequate alkaline ash foods to offset the
effects of acid-forming foods and leave a safe margin of alkalinity.
The most agreeable and convenient means of alkalizing the blood are citrus fruits and fruit
juices. The alkalizing value of citrus fruits are due to large percentage of alkaline salts, mainly
potash, which they contain. Each pint of orange juice contains 12 grains of potassium, one of the
most potent of alkalis. Lemon juice contains nine grains of the alkali to the pint and grape seven
grains.
Diet in Disease
In the diet during disease, breakfast may consist of fresh fruits, lunch may comprise raw
vegetables with acid and sub-acid fruits, and for dinner raw and cooked vegetables, or light
starchy vegetables like beet, carrot, cauliflower, egg-plant and squashes may be taken. Sweet
fruits may be added to this diet after seven days.
Foods are classified as acid-producing or alkaline-producing depending on their reaction on the
urine. Calcium, magnesium, sodium and potassium present in foods contribute to the alkaline
effect, while sulphur, phosphorous and chlorine contribute to the acidic effect. Depending on the
pre-dominating constituents in a particular food, it is classified as acid-forming or
alkaline-forming.
The effect of food stuffs upon the alkalinity of the blood depends upon their residue which they
leave behind after undergoing oxidation in the body. It is an error to presume that because a
food tastes acid, it has an acidic reaction in the blood. For instance, fruits and vegetables have
organic acids in combination with soda and potash in the form of acid salts. When the acids are
burnt or utilised in the body, the alkaline soda or potash is left behind. Hence the effect of the
natural fruit acids is to increase the alkalinity of the blood rather than reduce it.
Based on the above observations, the following charts show the common foods with acid and
alkaline ash :
A – Foods Leaving An Acid Ash
(One-Fifth Class)
Barley Eggs
Bananas (unripe) Grain Foods
Beans Lentils
Bread Meats
Cereals Nuts except almonds
Cakes Oatmeal
Chicken Peas
Confections Rice
Corn Sugar
Chorolate Sea Foods
Coffee Tea

B – Foods Leaving An Alkaline Ash
( Four-fifths class )
Almonds Melons
Apples Milk
Apricots Onions
Banana (ripe) Oranges
Beets Parsley
Cabbage Peaches
Carrots Pears
Cauliflower Pineapple
Celery Potatoes
Coconuts Pumpkins
Cottage Cheese Radishes
Cucumbers Raisins
Dates Spinach
Figs ( Fresh and Dry) Soyabeans
Grapes Tomatoes
Lemons Turnips
Lettuce
[

Fasting refers to complete abstinence from food for a short or long period for a specific purpose.
The word is derived from the old English, ‘feastan’ which means to fast, observe, be strict.
Fasting is nature’s oldest, most effective and yet least expensive method of treating disease. It is
recognised as the cornerstone of natural healing. Dr. Arnold Eheret, the originator of the
muscusless diet healing system, describes it as ” nature’s only universal and omnipotent remedy
of healing” and “nature’s only fundamental law of all healing and curing. ”
The practice of fasting is one of the most ancient customs. It is followed in almost every religion.
The Mohammedan, the Buddhists, the Hindus and many others have their periods of strict
fasting. The saints of medieval times laid great stress on this method.
Fasting indisease was advocated by the school of natural philosopher, Asclepiades, more than
two thousand years ago. Throughout medical history, it has been regarded as one of the most
dependable curative methods. Hippocrates, Galen, Paracelsus and many other great authorities
on medicine prescribed it. Many noted modern physicians have successfully employed this
system of healing in the treatment of numerous diseases.
The common cause of all diseases is the accumulation of waste and poisonous matter in the
body which results from overeating. The majority of persons eat too much and follow sedentary
occupations which do not permit sufficient and proper exercise for utilisation of this large quantity
of food. This surplus overburdens the digestive and assimulative organs and clogs up the
system with impurities or poisons. Digestion and elimination become slow and the functional
activity of the whole system gets deranged.
The onset of disease is merely the process of ridding the system of these impurities. Every
disease can be healed by only one remedy – by doing just the opposite of what causes it, that is,
by reducing the food intake or fasting.
By depriving the body of food for a time ,the organs of elimination such as the bowels, kidneys,
skin and lungs are given opportunity to expel, unhampered, the overload of accumulated waste
from the system. Thus, fasting is merely the process of purification and an effective and quick
method of cure. It assists nature in her continuous effort to expel foreign matter and disease
producing waste from the body, thereby correcting the faults of improper diet and wrong living. It
also leads to regeneration of the blood as well as the repair and regeneration of the various
tissues of the body.
Duration
The duration of the fast depends upon the age of the patient, the nature of the disease and the
amount and type of drugs previously used. The duration is important, because long periods of
fasting can be dangerous if undertaken without competent professional guidance. It is, therefore,
advisable to undertake a series of short fasts of two to three days and gradually increase the
duration of each succeeding fast by a day or so. The period, however, should not exceed a week
of total fasting at a time. This will enable the chronically sick body to gradually and slowly
eliminate toxic waste matter without seriously affecting the natural functioning of the body. A
correct mode of living and a balanced diet after the fast will restore vigour and vitality to the
individual.
Fasting is highly beneficial in practically all kinds of stomach and intestinal disorders and in
serious conditions of the kidneys and liver. It is a miracle cure for eczema and other skin
diseases and offers the only hope of permanent cure in many cases. The various nervous
disorders also respond favourably to this mode of treatment.
Fasting should, however, not be restored to in every illness. In cases of diabetes, advanced
stages of tuberculosis, and extreme cases of neurasthenia, long fasts will be harmful. IN most
cases, however , no harm will accrue to fasting patients, provided they take rest, and are under
proper professional care.
The best, safest and most effective method of fasting is juice fasting. Although the old classic
form of fasting was a pure water fast, most ofthe leading authorities on fasting today agree that
juice fasting is far superior to a water fast. According to Dr. Rangar Berg, the world -famous
authority on nutrition, “During fasting the body burns up and excretes huge amounts of
accumulated wastes. We can help this cleansing process by drinking alkaline juice instead of
water while fasting … Elimina tion of uric acid and other inorganic acids will be accelerated. And
sugars in juices will strengthen the heart … juice fasting is, therefore, the best form of fasting. ”
Vitamins, minerals, enzymes and trace elements in fresh, raw vegetable and fruit juices are
extremely beneficial in normalising all the body processes. They supply essential elements for
the body’s own healing activity and cell renegeration and thus speeding the recovery. All juices
should be prepared from fresh fruit immediately before drinking. Canned or frozen juices should
not be used.
A precautionary measure which must be observed in all cases of fasting is the complete
emptying of the bowels at the beginning of the fast by enema so that the patient is not bothered
by gas or decomposing matter formed from the excrements remaining in the body. Enemas
should be administered at least every alternate day during the fasting period. The patient should
get as much fresh air as possible and should drink plain lukewarm water when thirsty. Fresh
juices may be diluted with pure water. The total liquid intake should be approximately six to eight
glasses.
A lot of energy is spent during the fast in the process of eliminating accumulated poisons and
toxic waste materials. It is, therfore, of utmost importance that the patients gets as much
physical rest and mental relaxation as possible during the fast. IN cases of fasts in which fruit
juices are taken, especially when fresh grapes, oranges or grapefruit are used exclusively, the
toxic wastes enter the blood -stream rapidly, resulting in an overload of toxic matter, which
affects normal bodily functions. This often results in dizzy spells, followed by diarrhoea and
vomiting. If this physical reaction persists, it is advisable to discontinue the fast and take cooked
vegetables containing adequate roughage such as spinach and beets until the body functioning
returns to normal.
The overweight person finds it much easier to go without food. Loss of weight causes no fear
and the patient’s attitude makes fasting almost a pleasure. The first day’s hunger pangs are
perhaps the most difficult to bear. The craving for food will, however, gradually decrease as the
fast progresses. Seriously sick persons have no desire for food and fasting comes naturally to
them. The simples rule is to stop eating until the appetite returns or until one feels completely
well.
Only very simple exercises like short walks may be undertaken during the fast. A warm water or
neutral bath may be taken during the period. Cold baths are not advisable. Sun and air baths
should be taken daily. Fasting sometimes produces a state of sleeplessness which can be
overcome by a warm tub bath, hot water bottles at the feet and by drinking one or two glasses of
hot water.
Benefits
There are several benefit of fasting. During a long fast, the body feeds upon its reserves. Being
deprived of needed nutrients, particularly of protein and fats, it will burn and digest its own
tissues by the process of autolysis or self-digestion. But it will not do so indistriminately. The
body will first decompose and burn those cells and tissues which are diseased, damaged, aged
or dead. The essential tissues and vital organs, the glands, the nervous system and the brain
are not damaged or digested in fasting. Here lies the secret of the effectiveness of fasting as a
curative and rejuvenative method. During fasting, the building of new and healthy cells are
speeded up by the amino acids released from the diseased cells. The capacity of the eliminative
organs, that is, lungs, liver, kidneys and the skin is greatly increased as they are relieved of the
usual burden of digesting food and eliminating the resultant wastes. They are, therefore, able to
quickly expel old accumulated wastes and toxins.
Fasting affords a physiological rest to the digestive, assimilative and protective organs. As a
result, the digestion of food and the utilisation of nutrients is greatly improved after fasting. The
fast also exerts a normalising, stablising and rejuvenating effect on all the vital physiological,
nervous and mental functions.

Breaking of Fast
The success of the fast depends largely on hos it is broken. This is the most significant phase.
The main rules for breaking the fast are : do not overeat, eat slowly and chew your food
thoroughly ; and take several days for the gradual change to the normal diet. If the transition to
eating solid foods is carefully planned, there will be no discomfort or damage. The patient should
also continue to take rest during the transition period. The right food after a fast is as important
and decisive for proper results as the fast itself.

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