Polarity Diet

deposited as a sour, sub-oxidized material in the muscles and joints where normally lubrication, physical action and elasticity of air should abide. Oxidation and friction consume human joints as well as metallic ones when improperly lubricated. This is an important point which will help to solve many rheumatic problems. The habit of mixing these acids with starchy and rich foods is the worst combination possible because the fermentation has a fine media in the starchy combinations of food, and the end product is rheumatism because of an overloaded liver and other eliminative organs.

I am well aware of the general claim that all these acids are turned into an alkaline in the process of digestion. But Nature decides otherwise when its capacity is overloaded and these sour elements are choked in their oxidizing efforts. They remain acid and form a fermented mixture in the blood stream. Take rheumatic cases off of these sour things, such as citrus fruit juices and sour milk drinks, and the rich foods which ferment and cause another type of sourness, and they will get well. In such cases a diet of leafy, soothing, watery type food is very helpful.

Further, I am fully aware of the claims and practices of putting rheumatic cases on citrus fruits, and sometimes with good results. That is true when the citrus fruits are not mixed with other foods except perhaps olive or almond oil, and are given in limited quantities only, and the patient takes plenty of water - cold when the juice is taken plain, and hot if the juice is taken with oil. This citrus fruit diet is especially applicable to those who are ill as a result of heavy eating of meat and rich foods; but not in cases where there is already an excess of unoxidized acids in the body. A little acid-sour food stimulates oxidation. More than that can be felt instantly in the joints or as a muscular stiffness and ache. I have tested this out thoroughly for years on myself and on hundreds of rheumatic patients, many doctors among them who had overlooked this airy factor of oxidation.

This treatise on airy foods may be concluded by relating actual experience: About thirty years ago, a prominent man who was one of my patients and who would go to the famous spas of Europe every year, came back one year highly enthused about the acidophilus milk dispensing stands along the walks of Cannes. He asked me what I thought of it. I simply replied, "They won't be there next year." "Why do you say such a thing, doctor?" "Because the people will get rheumatism by mixing this acid milk product with their rich diet. Wait and see." The following year when he returned, be said, "Doctor, you were right. There wasn't one acidophilus milk dispensing stand left this year. The people got such rheumatic symptoms that they are now afraid of this drink." Such is the case where a little is good, but too much or the wrong combination is harmful.

2 - The FIERY essence of the sun and beat is embodied in the principle of bitterness in foods, herbs and drinks, which supply the fire element of warmth and life in our constitution. All bitters are of a tonic variety and stimulate the digestive function, principally the duodenum and gallbladder (the specific fiery areas), also the stomach and the sluggish liver, the earthy and watery organs of chemistry. Endive, dandelion, escarole, watercress and hosts of other bitter greens and vegetables are stimulants to the digestion.

The fiery and warming foods also include such high-protein foods as oats, peanuts, corn, sunflower seeds, soybeans, other beans, peas, lentils, and legumes in general. They have less water in them as they belong to the seed avriety [variety] of things with the latent sprouting capacity