Oats
Oats, the superstars of the whole grains are rich in beta glucan soluble fibre and are low GI. They can help lower cholesterol control blood sugar levels and help with satiety (feelings of fullness). They also contain potent phytochemicals, phenolic compounds in outer layer of grain, which act as antioxidants.

Yoghurt
You get a great calcium boost from yoghurt, but it’s the probiotics that make it a super food. Probiotics, sometimes referred to as aBc bacteria, are live cultures found in certain yoghurts and there are different types or strains available. Emerging scientific evidence suggests that probiotics offer a host of benefits including promoting gut health, immune protection, cancer risk minimisation, cholesterol lowering as well as helping treat conditions like traveller and toddler diarrhoea and atopic eczema.

Blueberries
These brightly coloured fruits deliver high levels of antioxidants called anthocyanins. Anthocyanins have been shown to lower cholesterol, prevent blood clotting, protect body cells and decrease the effects of brain ageing. That’s why they’re sometimes referred to as the ‘brain berries’.

Spinach
This dark green, leafy vegetable contains a synergy of phyto-nutrients and antioxidants including vitamin K, coenzyme Q10, folate, iron, and the carotenoids – lutein, zeaxanthin. Folate is especially important for women planning pregnancies, heart health and cancer protection. So it’s not just Popeye who should be getting his fill.

Nuts
Nuts contain healthy oils, fibre, vitamins and minerals, potent phytochemicals and the amino acid arginine. They’re no longer a dieter’s foe with research showing that regular nut eaters often maintain a healthy weight. There’s also compelling research linking nuts and heart health with findings that a serve of nuts (30-45g), five times a week, may cut the risk of coronary heart disease in half.

Soy beans
These beans are an excellent source of high quality protein, containing twice as much protein as any other legume. The active ingredients are the soy protein and plant phyto-oestrogens (isoflavones) which have positive benefits for heart disease and possibly diabetes control, cancer protection (breast, colon, prostate) and in some cases decreasing certain menopausal symptoms.

Tomato
These vibrant red fruits are packed with the anti-oxidant lycopene. Lycopene offers a host of benefits including heart health and may reduce risk of prostate cancer. Interestingly you can increase the absorption of the lycopene in tomatoes by cooking in a small amount of olive oil. What great news for pasta lovers!

Citrus fruits
The CSIRO’s Health Benefits of Citrus Fruits report shows a compelling trend of protection against various types of cancers from eating citrus fruits such as oranges, lemons, limes and grapefruit. The greatest protection is for cancers of the mouth, oesophagus, larynx and stomach where studies showed risk reductions of 40 to 50% by consuming one to two serves of citrus fruit a day.

Sardines and oily fish
This heart-friendly, omega 3 and zinc rich fish, makes a perfect grilled lunch dish. And they’re also good news for osteoporosis prevention. Sardines contain edible bones with calcium and significant sources of vitamin D. Sunlight also provides vitamin D to the body, however dietary vitamin D may be more important as we ‘slip, slop, slap’ to prevent exposure to harmful sunrays.

Rosemary and other herbs
Everybody loves a barbie, but in more recent times concerns have been raised about the potentially cancer causing compounds that are formed when meat is grilled at high temperatures. But maybe Mother Nature is looking out for us? Recent research from Kansas State University has revealed that there may be more to the story of the perfect flavour match of lamb and rosemary. When meat was rubbed with antioxidant extracts of common herbs like rosemary, basil, oregano and thyme, the levels of harmful compounds known as heterocyclic amines (HA) were reduced. This effect was thought to be due to the powerful antioxidants in herbs soaking up these HA free radicals.

According to the National Cancer Institute, as much as 80 percent of all cancers are due to identified factors, and thus are potentially preventable. (It is estimated that only 5 to 10 percent of all cancer cases are inherited.) Thirty percent are due to tobacco use, and as much as 35 to 50 percent are due to foods. The evidence also indicates that although genetics is a factor in the development of cancer, cancer cannot be explained by heredity alone. Behavioral factors such as cigarette smoking, dietary choices, and physical activity modify the risk of cancer at all stages of its development. The introduction of healthful diet and exercise practices at any time from childhood to old age can promote health and reduce cancer risk. Stress can also lead to unhealthy and potentially cancer-causing habits which can contribute to an increased risk of developing cancer. There are things you can do to control these and other risk factors.  

A herbal remedy for insomnia is probably the most popular herbal remedy reccomended in the western hemisphere today. With anything from 10 to 20 percent of the American adult population claiming to suffer from insomnia at any one time the search for relief is on. Notice I said relief. It should be stressed that only behavioral or psychologic techniques can actually cure insomnia, whereas prolonged use of sleeping pills can only result in dependency. Hence an insomnia herbal remedy is good!

There a large number of herbs that you may (and I say MAY) find helpful as a insomnia herbal remedy. Before testing any insomnia herbal remedy you should consult your Doctor or other Health Professional before self medicating. Lets face it most drugs are good and er bad.

I’ll list some of the main insomnia herbal remedys here and add a few notes. Others insomnia herbal remedys are mentioned at great length in the books mentioned at the bottom of the article.

Essential oils are organic compounds that are extracted from various plant parts, including flowers, trees, herbs, spices. Essential oil compounds are found in the leaves, wood, resin, fruit, flower blossoms, roots and buds of the plant. Lots of Herbal remedies for insomnia can be used as essential oils.

Ginseng is the most famous Chinese herb and the most widely recognized plant used in traditional medicine. The main active ingredients of ginseng are the more than 25 saponin triterpenoid glycosides called “ginsenosides”. These steroid-like ingredients provide the adaptogenic properties that enable ginseng to balance and counter the effects of stress. Benefits; to reduce the effects of stress, boost energy levels, assist with mental and body fatigue and maintains excellent body functions. An excellent Herbal Remedy for Insomnia. It hits all the targets.

Maca. Maca grows in volcanically enriched soils high up in the Peruvian Andes in a pure, unpolluted atmosphere. According to scientific research, Maca is amazingly rich in healthy amino acids, carbohydrates, phytonutrients, vitamins and minerals, including calcium, phosphorous, zinc, magnesium, iron, as well as vitamins B1, B2, B12, C and E. Benefits of Maca, Increases libido, Deeper sleep, Balances moods, Helps adapt to stress,Slows the aging process,Lessens aches and pain. This was a new one to me and as yet I haven’t tried it as a insomnia herbal remedy. Any comments ?

Mushrooms promote good health and vitality and increase your body’s adaptive abilities and are an effective insomnia herbal remedy. Mushrooms are probiotic meaning they fight off illness by restoring our bodies balance and natural resistance to disease through homeostasis. Natural mushroom supplements contain an active ingredient proven by research to be an incredibly effective enhancing agent to the immune system. Mushrooms are low in calories and high in vegetable proteins, chitin, iron, zinc, fiber, essential amino acids, vitamins & minerals. Hands up for mushrooms as a insomnia herbal remedy!

Extracts of (St John’s wort) are now successfully competing for status as a standard antidepressant therapy. Great effort has been devoted to identifying the active antidepressant compounds in the extract. St John’s wort is one of the best-investigated medicinal plants us as an insomnia herbal remedy. Researchers in Europe have studied St John’s Wort for decades. They discovered a combination of elements in the plant, foremost of which is “hypericin”, react with specific chemicals in the brain to temper emotional discomfort, lift depression, and calm the nerves. Working very much like the common synthetic prescription antidepressants (maprotiline hydrochloride and imipramine) and again a wonderful insomnia herbal remedy.

Yohimbe is a popular herb originally from South Africa and known worldwide as an excellent aphrodisiac. Traditionally yohimbe bark has been used to treat fevers, coughs, and leprosy. Often yohimbe tea was taken by warriors in preparation for battle. Yohimbe supplementation was also taken during fertility celebrations, mating and marriage rituals. It has been used as a topical anesthetic, and a hallucinogen when smoked.!! Yohimbe’s most common, modern use is as a tonic and as a insomnia herbal remedy

Yohimbe is also known to reduce anxiety, elevate mood, and prevent heart attacks. Because it stimulates the central nervous system, it has been used to treat narcolepsy and weight loss, and has other positive effects on overall health such as a insomnia herbal remedy!

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.

Amazing Power of Amino Acids
In 1838, a Dutch chemist, G.J. Mulder, described a certain organic material as “unqestionably
the most important of all known substances in the organic kingdom. Without it, no life appears
possible on our planet. Through its means the chief phenomena of life are produced. ” This
complex nitrogen-bearing substance was called protein from the Greek word meaning ” take the
first place.” Protein in now a group name signifying the principal nitrogenous constituents of the
protoplasm of all plant and animal tissues.
Proteins are extremely complex organic compounds of the elements carbon, hydrogen, oxygen,
nitrogen, and,with some exceptions, sulphur. Most proteins also contain phosphorous, and some
specialised proteins contain iron, iodine, copper and other inorganic elements. The presence of
nitrogen distinguishes proteins from carbohydrates and fats.
Proteins are thus vital substances, which form important constituent of muscles, tissues, and the
blood. Proteins supply the building material for the body and make good the wear and tear of
tissues. Several substances concerned with vital life processes such as enzymes, which help in
digestion of food, are chiefly protein in nature.
There are several varieties of protein. Each type contains a specific number of “building blocks ”
known as amino-acids. Before they can be absorbed by the body, all proteins must first be
broken down into amino-acids. When food stuffs are ingested, the nutrients and amino-acids do
not immediately diffuse into all the different tissues. There are a series of biochemical reactions
in the digestive tract which collect these proteins, break them down and then utilise them as
needed. Any interference with the normal digestive process causes in-complete protein digestion
resulting in gas, bloating etc.
There are about 22 amino acids needed for the normal functioning of the body. The body can
manufacture many amino acids if it has no adequate nitrogen source, but it cannot produce
certain others in sufficient amounts to meet its needs. The amino acids that the body cannot
synthesis is in adequate amounts are called essential or indispensable because they must be
supplied by the diet in proper proportions and amounts to meet the requirements for
maintenance of growth of tNon-essential or dispensable amino acids are those thatissue. the
body can synthesize in sufficient amounts to meet its needs if the total amount of nitrogen
supplied by protein is adequate.

Classification of Amino Acids with respect to their essentiality
Essential  Nonessential
Histidine* Alanine
Isoleucine Arginine
Leucine Asparagine
Lysine Aspartic acid
Methionine Cysteine
Phenylalanine Cystine
Theronine Glutamic acid
Trypophan Glutamine
Valine Glycine
Hydroxyproline
Proline
Serine
Tyrosine
 

Factors in addition to the age, sex and physiological condition of an individual influence the
requirements for specific amino acids. If total protein intake is low, small surpluses of certain
amino acids can increase the need for others. The non-essential amino acids in protein also
affect the quality of protein. For example, the amount of sulphur – containing essential amino
acid methionine required may be somewhat reduced if cystine, a sulphur-containing nonessential
amino acid,is supplied in the diet. Likewise, the presence in the diet of tyrosine, a
non-essential amino acid similar in structure to phenylalanine, may reduce the requirement for
phenylalanine.

Much research has been done on amino acids in recent times and this has paved the way for
dramatic treatment and cure of different problems by their judicious use. They are now dubbed
as ” the nutrients of the 80’s” and “medical foods”.
The various functions of the essential and frequently investigated non-essential amino acids,
their deficiency symptoms and their therapeutic uses are discussed below :

TRYPTOPHAN
Of all the essential amino acids , tryptophan is the one that is most investigated by nutrition
researchers. It is essential to blood clotting, digestive juices and the optic system. It induces
sleep and quietens the nervous system. It wards off signs of premature old age – cataracts of the
eyes, baldness, deterioration of sex glands and malformation of teeth enamel. It is also
necessary to the female reproductive organs and for proper utilisation of vitamin A by the body.
Major sources of this amino acids are nuts, and most vegetables. Lack of tryptophan causes
symptoms similar to those of vitamin A deficiency.
A number of scientists feel that it can be used as a safe and effective food remedy for insomnia
and pain. Under experimental conditions, tryptophan in doses of one gram or more has been
shown to be most effective for persons who suffer from mild insomnia and for those who take a
long time to fall asleep. Tryptophan may also be a natural painkiller. Researches at Temple
University in Philadelphia have indicated that it worked without causing the side effects
associated with other anesthesia or analgesics.
Tryptophan as a food medicine should be taken between meals with a low protein food such as
fruit juice or bread . One to three grams a day seems to be the range favoured by most
researchers.

METHIONINE
This is a vital sulphur -bearing compound which helps dissolve cholesterol and assimilates fat. It
is required by haemoglobin, the pancreas , the lymph and the spleen. It is necessary to maintain
normal body weight and also helps maintain the proper nitrogen balance in the body. Rich
sources of methionine are Brazil nut, Hazal nut, and other nuts. It is also found in Brussel
sprouts, cabbage, cauliflower, pineapples and apples. Its deficiency can lead to chronic
rheumatic fever in children, hardening of the liver (cirrhosis) and nephritis of the kidneys. Studies
show that methionine and chorine prevent tumours and proliferation.

LYSINE
Lysine inhibits viruses. Its use along with vitamin C, zinc and vitamin A helps eliminate virus
infections. Vitamin C protects this amino acid while in the body so that lysine plus vitamin C has
a much stronger anti-virus effect than if either is used seperately. Lysine also influences the
female reproductive cycle. Lack of adequate lysine in the diet may cause headaches, dizziness,
nausea and incipient anaemia. The main sources of this amino acid are most kinds of nuts,
seeds, vegetables and sub-acid fruits. Lysine upsets in the body have also been associated with
pneumonia, nephrosis and acidosis as well as malnutrition and rickets in children.
It is considered a natural remedy for cold, sores, shingles and genital herpes. In a study
published in 1983, a group of researchers polled over 1,500 people whose daily intake of lysine
was over 900 mg. 88 per cent said that lysine seemed to reduce the severity of their attacks of
herpes virus and accelerated the healing time. These results have, however, been disputes by
some scientists.

VALINE
Valine is an essential body growth factor, particularly for mammary glands and ovaries. Valine is
directly linked with the nervous system. It is essential for the prevention of nervous and digestive
disorders. Major sources are almonds, apples and most vegetables. Lack of this amino acid
makes a person sensitive to touch and sound.

ISOLEUCINE
This amino acid is essential for maintaining the nitrogen balance vital to all body functions. It
also regulates metabolism of the thymus, spleen and pituitary glands. Rich sources are
sunflower seeds, all nuts, except cashew nuts, avacados and olives.

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
[

Your food shall be your medicine – Hippocrates

Diet plays a vital role in the maintenance of good health and in the prevention and cure of
disease. In the words of Sir Robert McCarrison, one of the best known nutritionists, ‘The right
kind of food is the most important single factor in the promotion of health ; and the wrong kind of
food is the most important single factor in the promotion of disease. ”
The human body builds up and maintains healthy cells, tissues, glands and organs only with the
help of various nutrients. The body cannot perform any of its functions, be they metabolic,
hormonal, mental, physical or chemical, without specific nutrients. The food which provides
these nutrients is thus one of the most essential factors in building and maintaining health.
Nutrition, which depends on food, is also of utmost importance in the cure of disease. The
primary cause of disease is a weakened organism or lowered resistance in the body, arising
from the adoption of a faulty nutritional pattern. There is an elaborate healing mechanism within
the body but it can perform its function only if it is abundantly supplied with all the essential
nutritional factors.
It is believed that at least 45 chemical components and elements are needed by human cells.
Each of these 45 substances, called essential nutrients, must be present in adequate diets. The
list of these nutrients, include oxygen and water. The other 43 essential nutrients are classified
into five main groups, namely carbohydrates, fats, proteins, minerals and vitamins. All 45 of
these nutrients are vitally important and they work together. Therefore, the absence of any of
them will result in disease and eventually in death.
Research has shown that almost all varieties of disease can be produced by an under-supply of
various nutrients. These nutritional deficiencies occur on account of various factors, including the
intense processsing and refining of foods, the time lag between the harvesting and consumption
of vegetables and fruits, the chemicals used in bleaching, flavouring, colouring and preserving
foods and the chemical fertilisers, fungicides insecticides and sprays used for treating the soil.
Therefore, as a first principle of nutrition, one should insist upn whole meal flour and whole meal
bread and avoid the white stuff.
Research has also shown that diseases produced by combinatins of deficiencies can be
corrected when all the nutrients are supplied, provided irreparable damage has not been done. A
well-balanced and correct diet is thus of utmost importance for the maintenance of good health
and the healing of diseases. Such a diet, obviously should be made up of foods, which in
combination would supply all the essential nutrients.
It has been found that a diet which contains liberal quantities of (I) seeds, nuts, and grains , (ii)
vegetables and (iii) fruits, would provide adequate amounts of all the essential nutrients. These
foods have, therefore, been aptly called basic food groups and the diet contains these food
groups as optimum diet for vigour and vitality. It is described, in brief, below :
(I) Seeds , nuts and grains :
These are the most important and the most potent of all foods and contain all the important
nutrients needed for human growth. They contain the germ, the reproductive power which is of
vital importance for the lives of human beings and their health. Millet, wheat, oats, barley, brown
rice, beans and peas are all highly valuable in building health. Wheat, mung beans, alfalfa seeds
and soya beans make excellent sprouts. Sunflower seeds, pumpkin seeds, almonds, peanuts
and soya beans contain complete proteins of high biological value.
Seeds, nuts and grains are also excellent natural sources of essential unsaturated fatty acids
necessary for health. They are also good sources of lecithin and most of the B vitamins . They
are the best natural sources of vitamin C, which is perhaps the most important vitamin for the
preservation of health and prevention of premature ageing. Besides, they are rich sources of
minerals and supply necessary bulk in the diet. They also contain auxones, the natural
substance that play an important role in the rejuvenation of cells and prevention of premature
ageing.
(ii) Vegetables :
They are extremely rich source of minerals, enzymes and vitamins. Faulty cooking and
prolonged careless storage, however, destroy these valuable nutrients. Most of the vegetables
are, therefore, best consumed in their natural raw state in the form of salads.
There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and
seeds. Each group contributes to the diet in its own way. Fleshy roots have energy value and
good sources of vitamin B . Seeds are relatively high in carbohydrates and proteins and yellow
ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins,
water and roughage.
To prevent loss of nutrients in vegetables, it would be advisable to steam or boil vegetables in
their juices on a slow fire and the water or cooking liquid should not be drained off. No vegetable
should be peeled unless it is so old that the peel is tough and unpalatable. In most root
vegetables, the largest amount of mineral is directly under the skin and these are lost if
vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive value
are tobe preserved.
(iii) Fruits :
Like vegetables, fruits are an excellent source of minerals, vitamins and enzymes. They are
easily digested and exercise a cleansing effect on the blood and digestive tract. They contain
high alkaline properties, a high percentage of water and a low percentage of proteins and fats.
Their organic acid and high sugar content have immediate refreshing effects. Apart from
seasonable fresh fruits, dry fruits, such as raisins, prunesand figs are also beneficial.
Fruits are at their best when eaten in the raw and ripe states. In cooking, the loose portions of
the nutrient salts and carbohydrates. They are most beneficial when taken as a separate meal
by themselves, preferably for breakfast in the morning. If it becomes necessary to take fruits with
regular food, they should form a larger proportion of the meals. Fruits, however, make better
combination with milk than with meals. It is also desirable to take one kind of fruit at a time. For
the maintenance of good health, atleast one pound of uncooked fruits should form part of the
daily diet. In case of sickness, it will be advisable to take fruits in the form of juices.

The three basic health-building foods mentioned above should be supplemented with certain
special foods such as milk, vegetable oils and honey. Milk is an excellent food. It is considered
as ” Nature’s most nearly perfect food.” The best way to take milk is in its soured form – that is,
yogurt and cottage cheese. Soured milk is superior to sweet milk as it is in a predigested form
and more easily assimilated. Milk helps maintain a healthy intestinal flora and prevents intestinal
putrefaction and constipation.
High quality unrefined oils should be added to the diet. They are rich in unsaturated fatty acids,
vitamin C and F and lecithin. The average daily amount should not exceed two tablespoons .
Honey too is an ideal food. It helps increase calcium retention in the system, prevents nutritional
anaemia besides being beneficial in kidney and liver disorders, colds, poor circulation and
complexion problems. It is one of the nature’s finest energy-giving food.
A diet of the three basic food groups, supplemented with the special foods, mentioned above,
will ensure a complete and adequate supply of all the vital nutrients needed for health, vitality
and prevention of diseases. It is not necessary to include animal protein like egg, fish or meat in
this basic diet, as animal protein, especially meat, always has a detrimental effect on the healing
process. A high animal protein is harmful to health and may cause many of our common
ailments.
Daily Menu
Based on what has been stated above, the daily menu of a health-building and vitalising diet
should be on the following lines :

Upon arising :- A glass of lukewarm water mixed with the juice of a half a lemon and a
teaspoon of honey, or a glass of freshly squeezed juice of any available seasonable fruit such as
apple, pineapple, orange, sweet lime and grapes.

Breakfast :- Fresh fruits such as apple, orange, banana, grapes, or any available seasonal
fruits, a cup of butter-milk or unpasteurised milk and a handful of raw nuts or a couple of
tablespoons of sunflower and pumpkin seeds.

Mid-morning snack : One apple or a banana or any other fruit.

Lunch : A bowl of freshly prepared steamed vegetables using salt, vegetable oil and butter for
seasoning, one or two slices of whole grain bread or chappatis and a glass of butter-milk.

Mid-afternoon : A glass of fresh fruit or vegetable juice or any available fruit.

Dinner : A large bowl of fresh salad made up of green vegetables, such as tomatoes, carrot,
cabbage, cucumber, red beet and onion with lime juice dressing, any available sprouts such as
alfalfa seeds, and mung beans , a warm vegetable course, if desired, one tablespoon of fresh
butter, cottage cheese or a glass of butter-milk.

The above menu is a general outline around which an individual diet can be built. It can be
modified and changed to adopt to specific requirements and conditions. The menu for lunch and
dinner is interchangeable.

Do not drink liquids with meals. The water should be taken half an hour before meals or an hour
after meals. Milk, buttermilk, and vegetable soups are foods and can be taken with meals.

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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Nature cure is a constructive method of treatment which aims at removing the basic cause of
disease through the rational use of the elements freely available in nature. It is not only a system
of healing, but also a way of life, in tune with the internal vital forces or natural elements
comprising the human body. It is a complete revolution in the art and science of living.
Although the term ‘ naturopathy’ is of relatively recent origin, the philosophical basis and several
of the methods of nature cure treatments are ancient. It was practised in ancient Egypt, Greece
and Rome. Hippocrates, the father of medicine ( 460-357 B.C.) strongly advocated it. India, it
appears, was much further advanced in older days in natural healing system than other
countries of the world. There are references in India’s ancient sacred books about the extensive
use of nature’s excellent healing agents such as air, earth, water and sun. The Great Baths of
the Indus Valley civilisation as discovered at Mohenjodaro in old Sind testifies to the use of water
for curative purposes in ancient India.
The modern methods of nature cure originated in Germany in 1822, when Vincent Priessnitz
established the first hydropathic establishment there. With his great success in water cure, the
idea of drugless healing spread throughout the civilised world and many medical practitioners
throughout the civilised world and many medical practitioners from America and other countries
became his enthusiastic students and disciples. These students subsequently enlarged and
developed the various methods of natural healing in their own way. The whole mass of
knowledge was later collected under one name, Naturopathy. The credit for the name
Naturopathy goes to Dr. Benedict Lust ( 1872 – 1945), and hence he is called the Father of
Naturopathy.
Nature cure is based on the realisation that man is born healthy and strong and that he can stay
as such as living in accordance with the laws of nature. Even if born with some inherited
affliction, the individual can eliminate it by putting to the best use the natural agents of healing.
Fresh air, sunshine, a proper diet, exercise, scientific relaxation, constructive thinking and the
right mental attitude, along with prayer and meditation all play their part in keeping a sound mind
in a sound body.
Nature cure believes that disease is an abnormal condition of the body resulting from the
violation of the natural laws. Every such violation has repercussions on the human system in the
shape of lowered vitality, irregularities of the blood and lymph and the accumulation of waste
matter and toxins. Thus, through a faulty diet it is not the digestive system alone which is
adversely affected. When toxins accumulate, other organs such as the bowels, kidneys, skin and
lungs are overworked and cannot get rid of these harmful substances as quickly as they are
produced.
Besides this, mental and emotional disturbances cause imbalances of the vital electric field
within which cell metabolism takes place, producing toxins. When the soil of this electric filed is
undisturbed, disease-causing germs can live in it without multiplying or producing toxins. It is
only when it is disturbed or when the blood is polluted with toxic waste that the germs multiply
and become harmful.
Basic Principles
The whole philosophy and practice of nature cure is built on three basic principles. These
principles are based on the conclusions reached from over a century of effective naturopathic
treatment of diseases in Germany, America and Great Britain. They have been tested and
proved over and over again by the results obtained

The first and most basic principle of nature cure is that all forms of disease are due to the same
cause, namely, the accumulations of waste materials and bodily refuse in the system. These
waste materials in the healthy individual are removed from the system through the organs of
elimination. But in the diseased person, they are steadily piling up in the body through years of
faulty habits of living such as wrong feeding, improper care of the body and habits contributing to
enervation and nervous exhaustion such as worry, overwork and excesses of all kinds. It follows
from this basic principle that the only way to cure disease is to employ methods which will
enable the system to throw off these toxic accumulations. All natural treatments are actually
directed towards this end.
The second basic principle of nature cure is that all acute diseases such as fevers, colds,
inflammations, digestive disturbances and skin eruptions are nothing more than self-initiated
efforts on the part of the body to throw off the accumulated waste materials and that all chronic
diseases such as heart disease, diabetes, rheumatism, asthma, kidney disorders, are the results
of continued suppression of the acute diseases through harmful methods such as drugs,
vaccines, narcotics and gland extracts.
The third principle of nature cure is that the body contains an eleborate healing mechanism
which has the power to bring about a return to normal condition of health, provided right
methods are employed to enable it to do so. In other words, the power to cure disease lies within
the body itself and not in the hands of the doctor.
Nature Cure vs Modern System
The modern medical system treats the symptoms and suppresses the disease but does little to
ascertain the real cause. Toxic drugs which may suppress or relieve some ailments usually have
harmful side-effects. Drugs usually hinder the self-healing efforts of the body and make recovery
more difficult. According to the late Sir William Osler, an eminent physician and surgeon, when
drugs are used, the patient has to recover twice – once from the illness, and once from the drug.
Drugs cannot cure diseases; disease continues. It is only its pattern that changes. Drugs also
produce dietary deficiencies by destroying nutrients, using them up, and preventing their
absorption. Moreover, the toxicity they produce occurs at a time when the body is least capable
of coping with it. The power to restore health thus lies not in drugs,but in nature.
The approach of modern system is more on combative lines after the disease has set in,
whereas nature cure system lays greater emphasis on preventive method and adopts measures
to attain and maintain health and prevent disease. The modern medical system treats each
disease as a separate entity, requiring specific drug for its cure, whereas the nature cure system
treats the organism as a whole and seeks to restore harmony to the whole of the patient’s being.

Methods of Nature Cure
The nature cure system aims at the readjustment of the human system from abnormal to normal
conditions and functions, and adopts methods of cure which are in conformity with the
constructive principles of nature. Such methods remove from the system the accumulation of
toxic matter and poisons without in any way injuring the vital organs of the body. They also
stimulate the organs of elimination and purification to better functioning.
To cure disease, the first and foremost requirement is to regulate the diet. To get rid of
accumulated toxins and restore the equilibrium of the system, it is desirable to completely
exclude acid-forming foods, including proteins, starches and fats, for a week or more and to
confine the diet to fresh fruits which will disinfect the stomach and alimentary canal. If the body is
overloaded with morbid matter, as in acute disease, a complete fast for a few days may be
necessary for the elimination of toxins. Fruit juice may, however, be taken during a fast. A simple
rule is : do not eat when you are sick, stick to a light diet of fresh fruits. Wait for the return of the
usual healthy appetite. Loss of appetite is Nature’s warning that no burden should be placed on
the digestive organs. Alkaline foods such as raw vegetables and sprouted whole grain cereals
may be added after a week of a fruits-only diet.
Another important factor in the cure of diseases by natural methods is to stimulate the vitality of
the body. This can be achieved by using water in various ways and at varying temperatures in
the form of packs or baths. The application of cold water, especially to the abdomen, the seat of
most diseases, and to the sexual organs, through a cold sitting ( hip) bath immediately lowers
body heat and stimulates the nervous system. In the form of wet packs, hydrotherapy offers a
simple natural method of abating fevers and reducing pain and inflammation without any harmful
side-effects. Warm water applications, on the other hand, are relaxing.

Other natural methods useful in the cure of diseases are air and sunbaths, exercise and
massage. Air and sunbaths revive dead skin and help maintain it in a normal condition. Exercise,
especially yogic asanas,promotes inner health and harmony and helps eliminate all tension :
physical, mental and emotional. Massage tones up the nervous system and quickens blood
circulation and the metabolic process.

Thus a well-balanced diet, sufficient physical exercise, the observation of the other laws of
well-being such as fresh air, plenty of sunlight, pure drinking water,scrupulous cleanliness,
adequate rest and right mental attitude can ensure proper health and prevent disease.