11 - Mineral Value in Foods

"Only God and nature cures."

Minerals are essential to keep our chemistry in balance and to supply our bones, blood and tissues with the elements necessary for normal function and growth. Dr. Julius Hensel^[1] called attention to this fact long ago, when he wrote his book, Bread from Stones. He was the first pioneer in this field and, as an expert chemist, he laid a good chemical foundation for nutritionists and doctors to follow. Later, the Biochemic remedies of Dr. Schussler^[2] followed the same pattern in the Homeopathic field.

To give just one explanation and example of Dr. Hensel's philosophy and application of mineral value in the lymph stream, he quoted the terrible epidemic of smallpox in northern Canada, which wiped out whole villages in the spring of the year.^[3] The cause was the lack of minerals in the bloodstream, because of a lack of foods which contain them. Dr. Hensel said that the excessive use of meat and white flour combinations was the cause of this disease, which implies that the diet was lacking in the necessary vitamins and minerals.

In smallpox, the lymph gets so thick that it cannot flow, because of the lack of minerals needed for its circulation. Iron is necessary in the bloodstream to enable it to convey oxygen to the tissues, and this cannot be done without the iron in the red cells. As a result, the thick lymph is pushed out as pox, and the disease is called smallpox.

Minerals are needed in the tissues for tone and as conductors of electromagnetic light waves, which link the chromosomes of the cells to the finer energies of Nature. Without these basic conductors, the molecular energy has no field in

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¹ Julius Hensel (1844-1903), a German chemist, pharmacist and proponent of macrobiotics.
² Wilhelm Heinrich Schuessler (1821-1898), a German medical doctor and homeopath.
³ 1885.