adelle davis


Adelle Davis Revisited:
What to Eat?

"Be particularly careful to see that your diet is continuously adequate in the entire vitamin-B complex; choose 100% whole grain breads and cereals; eat rice germ and wheat germ; liver one or more times each week. A concentrate of the vitamin-B complex is well worth the investment." You Can Stay Well

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Adelle said it, and others have developed it. It's the idea that whole grains should form the foundation of the daily diet. Adelle advised that, if you make no other dietary changes, you should at least learn to bake your own whole grain bread, and do it regularly.

I would like to go one step further, and propose that, for optimum health, grains should be ALIVE at the time they're prepared for cooking. Brown rice, whole oat groats, millet, other grains in whole form, are all living seeds. There is something in them in this state that allows generation after generation of animals to live on them without developing degenerative diseases. But even as short as 48 hours after milling, grains fed to animals do not support indefinite freedom from degenerative disease.

A small crock-pot is all one needs in order to keep whole, living grains in one's daily diet. Lightly butter the inside of the pot, to assist cleaning later, and put in one cup of water and 1/3 cup of grain per person. Turn on the pot in the morning, and by supper, it's ready.

I've found that one can eat cooked whole grains to great advantage. Milled grains, including 100% whole grain products, invariably put on weight if eaten in quantity. Even small quantities can add pounds. But cooked whole grains do not add weight! Furthermore, they give a wonderful feeling of satisfaction and do not lead to hunger pangs later on.

Milled grains seem to be the cause of hunger pangs, which kick many dieters off their well-intended regimens.

To my mind, after digesting Adelle Davis for decades, the eating plan I've arrived at for my family is to concentrate on living fluids, an idea that I got in Germany, where the immune system has been studied in fine detail. Specialists in that ultra-scientific country have learned that the health regulatory system of the body is composed of the continuous fluid of the body, both blood and lymph, along with fluid secretions, and the tips of the autonomic nervous system.

I call it the "fluid body" of every living organism. We think of our body as a hard thing, a skeleton draped with muscles, and blood circulating "in" the body. It is almost impossible to even comprehend that our most conscious self, the self that senses, feels and reasons through wisdom, is composed of living fluid. And that this is as true for a carrot, or a bird, or a worm, or a tree, as it is for us.

The fluid body senses changes by myriad means, as complex as there are substances within it. Western science has always thought of "substances." However, our fluid body has substances in it, but it is not quantifiable as a substance. It is NOT water, though it has lots of water in it. It is not the sum total of the substances in it. It is a symphony of activities, continually harmonizing, and with rhythms upon rhythms playing in it.

Thus conceived, it is the fluid state of foods that becomes important. Living juices seem to bring vibrant health to those who utilize a juicer at home. Salads of iceberg lettuce, once thought to be "all water," likewise impart great health. Soups of all kinds permit the contact of fluid to fluid (the foods' fluids in the soup to your fluids in your digestive tract walls), and give a very different health reaction from what solid foods do.

Currently, the focus of my day's diet is a very large, varied salad at around 4 to 5 pm, with homemade vinaigrette. (Bottled dressings have extremely potent chemical, calcium disodium EDTA, which affects the body's fluids drastically, some say for the better, but it gives me the sorest knee and back!) Followed by a soup made of stew-type veggies ~ potatoes, carrots, onions, cabbage, tomatoes, simmered til soft. Later, we have a protein ~~ fresh fish, barbecued chicken, grass-fed lamb, grass-fed beef steak or meat loaf, baked tofu ~~ and perhaps potatoes, or more soup.

For breakfast, fresh juicy fruit, as much as anyone wants to eat, gently-cooked Omega-3 egg or two with curry powder, plain yogurt, whole living grain cereal in small proportion, maybe 1/2 cup cooked.

For lunch, a salad with corn tortilla chips included, or a soup if available. Weight drops off at about 1/2 pound a day, and the stomach immediately flattens dramatically, if one avoids milled grains. Best of all, you feel wonderfully satisfied, never bothered by hunger pangs of any intensity. If hungry, you freely eat as much fresh fruit or salad as you wish. Before bed, I take several large spoonfuls of whole, plain yogurt from which the top cream has been skimmed off and saved for potatoes or other toppings.

Back to what Adelle had to say about what to eat.

B Vitamins of supreme importance in our sugar and white flour/white rice world.

Adelle always pushes us to base our diet on whole grains and the few other foods that supply all the known, and probably all or most of the yet-unknown, B vitamins and associated factors. B vitamin pills are absolutely no comparison to getting plenty of whole-B-rich foods! Many of our ailments are actually B vitamin deficiencies in disguise.

The B vitamins are evenly distributed throughout every cell of the body, unlike other vitamins that may be concentrated in one organ or another. When the body becomes deficient in the B's, it is deficient everywhere, and the whole body begins to break down in "a one-horse-shay collapse" as Adelle put it. It is a collapse that is very hard to diagnose, being different for each individual depending on their different organs' requirements for the B's.

A simple way to add full-spectrum B vitamins to the diet is to sprinkle a half teaspoon of raw wheat germ onto or into anything that contains white flour, white rice, or sugar. With this, eat a handful of raw sunflower seeds. The two sources seem to complement each other. You'll do your body and your energy level a great favor by getting off the sugar addiction habit that is prevalent in America. A dessert now and then, a couple times a week perhaps, doesn't seem to hurt. But eating table sugar every day is definitely detrimental to the body's functioning.

To begin a high-vitamin-B regimen, take the following list with you to your closest health food store, and purchase at least the first 8 ingredients, preferably many more. This is enough food to see you and your family through for several days of B-vitamin replenishment. If I were selling anything, I would guarantee you that you will never again want to be without your B-rich foods.

B-Vitamin Shopping List

(PRINT THIS OUT: Press Ctrl and P Keys together, then choose to print only pages 1 and 2)

**Wheat germ, raw (must be refrigerated at the store), 2 pounds
**Organic liver (calves, beef, chicken, pork, any), frozen or fresh, 2-4 pounds
**Brewer's yeast flakes without added vitamins, if available, 1 pound
**Molasses, blackstrap has way more B vitamins, 2 bottles
**Sunflower seeds, raw, shelled, 2 pounds
**Sesame seeds, raw, a bag or bottle
**Mixed nuts, raw, no candy
**Dry cereal, whole grain (such as shredded wheat, grape nuts, or flakes without anything except the whole grain ---NO SUGAR!)
**Oats, old fashioned, 1 box
**Whole grains of choice: wheat, oats, barley, millet, rye, other, 2 pounds
**Brown rice, short-grain is most tender, 2 pounds
**Tahini, 1 jar
**100% whole wheat bread, NO SUGAR, 1 or 2 loaves
**Ak-Mak crackers, 2 boxes
**Whole wheat flour, 2 pounds
**Avocados, 2
**Organic milk, whole, unhomogenized is far superior, 2 half-gallons
**Plain yogurt, whole fat, 1 quart
**Curry powder, 1 bag (should be 69 cents in the foreign foods section)

Nutrition should not be complicated. With this list, you are well-stocked to gain health for your household, within an hour of returning home from the market.

Afternoon B-Pick-Up

Make yourself a pick-up of B-Milk or B-cereal. "B" creative. To a tall mug of hot or cold milk, add a tablespoon of molasses, and perhaps some blender-pulverized sunflower seeds or some tahini. Or, to a bowl of dry cereal or oat flakes, add plenty of wheat germ, pulverized sunflower seeds, whole milk and molasses. Get comfy clothes and shoes on, and enjoy.

Put the frozen liver in an airtight bag in a sink of luke-warm water to get ready for dinner. Begin cooking the brown rice, 1 cup rice to 2 and 3/4 cups water for 1 or 2 people. Bring to a rolling boil, then simmer for about half an hour, covered, watching closely. When the water level is even with the rice level, you can turn off the heat and leave the cover on (tight-fitting, of course).

Go relax. All that's left for dinner is to make some fresh vegetables. But I bet you will find yourself tearing into projects within a few hours after the afternoon B-pick-up. The B's are acting to begin restoring the body to optimum functioning. At times, one may get as tired as a baby, and sleep deeply, while the B's are helping the body in myriad ways.

Think of your regular meal plate as composed of three elements: whole grains, fresh vegetables or fruits, and protein. Between meals, and with meals if desired, drink plenty of milk. Accompany each milk snack with a few large mouthfuls of yogurt, or more if desired. (This lets the yogurt begin growing in the milk in your stomach and intestines.)

Cook brown rice for every meal if you have to, until you sort out what variations you want to make in the area of grains. With your cooked breakfast cereal, add plenty of wheat germ and pulverized sunflower seeds if enjoyed.

For the first few days, plan to have liver, about 1/4 pound or as much as desired, every day, then every other day for the rest of that week. Eat it with plenty of low-heat-fried onions, frying with soy sauce, too. I make the onions first, take them out when soft and brown, then cook the liver in the same pan. First, put the liver in some flour to coat it. Fry it on low heat. Turn it 2 or 3 times. Blood will come out as it cooks. Cut into it with a sharp knife from time to time to check the middle of the meat --- when it is no longer blood-pink, but still soft, it is done. Sorry, the nitrates in bacon destroy one's Vitamin A. Unless it is health-food bacon, probably frozen, with no nitrates or nitrites on the ingredients label, I avoid it.

NOTICE: Adding B's may make you more energetic, then very sleepy, for the first few days. Be ready to adjust your schedule to wake up and to go to sleep when you feel like it for three or four days, until accustomed to the "new you".

Adelle Davis is famous for her protein information. She points out that protein at breakfast helps the blood sugar stay high all day. And she recommends drinking a quart of milk daily. How much protein should one get? One must read quite a lot, consult nutritonists if desired, and make one's own decisions. For me, getting the B's at breakfast is primary, and protein secondary, though still extremely important.

Breakfast protein dishes can be yogurt, eggs, cheese, wheat-germ on cereal or as cereal (wheat germ is one of the cheapest sources of good protein!), liver, milk. Light-meal protein can be tuna or cheese sandwiches, any fish or meats, eggs, tofu, miso soup, anything you find suitable. Dinner protein of course same. Either lunch or dinner can be the main meal of the day.

Within a week of dosing yourself with B's, I bet your energy will be so great that you will be getting up earlier, going to bed earlier (because natural tiredness will overtake you in the evening so that the body can build and repair), and waxing creative on your food menus. Making bread, ground-dried-fruit candy, wheat germ and molasses cookies, salads, veggies of all kinds. Undertaking projects, organizing your desk and house, cleaning with interest, and seeking outdoor activities of all kinds. And most of all, if you are a senior, you will be thrilling to have your "old" self back. If you are in your prime, you will be thrilling to be rid of bothersome health quirks you thought were just "you".

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Acid: a substance or chemical that has a high number of electrons in the outer shell, which gives the substance certain reactive properties; capable of combining with a base to produce a salt

ALERT: abbreviation for Adelle's book Let's Eat Right to Keep Fit

Alkaline: also called a base; a substance or chemical that has a low number of electrons in the outer shell, which gives the substance certain reactive properties; it is capable of combining with an acid to produce a salt

Atom: the basic unit of matter, generally thought to be composed of three kinds of smaller particles (protons, neutrons, and electrons), the number of the particles in the atom determining the observable properties that that substance has; generally, the nucleus of the atom is made of protons and neutrons, while the much smaller electrons orbit around the nucleus, one electron for each proton, in an arrangement of spherical shells, or so it has been conceived in the past; there are only about 100 different kinds of atoms in the universe, numbering from 1 (which is hydrogen, having one proton and one electron) to Lawrencium (having 103 protons and electrons)

Chemical: a substance derived by chemical processes, or used to create something through chemical processes; a chemical is usually composed of just one kind of molecule, or a specific blend of several kinds of molecules in specific proportions

Compound: a mixture of chemicals; also called a "chemical compound"

Element: a substance composed of just one kind of atom; look up "element" in your dictionary for a list of them; they can be gaseous, liquid or solid

Iodide: any of several compounds containing iodine, artifically added to salt to prevent goiter, an enlarging of the thyroid gland of the throat due to deficiency of iodine; Adelle believed strongly in using real sea salt, or iodized salt

Iodine: chemical element number 53, using the symbol "I"; needed by the thyroid glands to produce the hormone thyroxin, which profoundly regulates growth and metabolism; certain soils that were once under the ocean (along the Atlantic Coast, and parts of Kansas, South Dakota, Utah, western Texas and New Mexico) have enough iodine to produce foods of adequate iodine content --- elsewhere, the only reliable sources are sea foods including ocean fish including shellfish, kelp of all kinds, and real sea salt (ALERT p. 181)

Mineral: homogeneous substance composed of molecules made of a combination of several elements, usually in solid and/or rock form, often as crystals, generally found in the ground and sea water (which contains all of the elements on Earth); when nutritionists speak of "minerals" they usually mean elements, such as calcium, iron, magnesium, many others; this website will use the term "mineral elements" for such chemicals

Nutrient: a general term for any substance in foods, or added to foods, that promotes health in describable ways

Organic: Adelle writes, "grown on humus-rich soil without the addition of artificial fertilizers" and in her day, the term "organic" meant food grown to be vibrantly health-promoting, full of life, close to nature, and all the indefineables we all know mean naturally grown on rich soil, managed by good farmers who keep down pests through their expertise and skills; in chemistry, the term "organic" simply means molecules that contain carbon, hydrogen and oxygen, which all life is largely composed of; today, states and countries define the term differently, but it usually means food that does not have added artificial chemicals of any kind; such a term says little or nothing about the vibrancy of life in the food

Salt: the word itself is cognate to the Greek hals, meaning both "salt" and "sea"; sodium chloride, or "table salt", is just one type of salt, which generally means a residue left over from the evaporation of a large amount of water.

Sea salt: as a labelling term, this means any kind of salt derived from the sea, but usually this type of product is composed solely of sodium chloride, with added iodide to protect against goiter, and some other chemical to keep it from attracting moisture. The term was popularized during the Health Food Movement when people made real sea salt by evaporating sea water and keeping all the crystals and compounds that were formed; the salts thus obtained are composed of all the numerous mineral elements on earth, in proportions needed by the body (mineral elements occur in the blood in almost the identical proportions in which they occur in sea water). Sadly, though there is more iodine in real sea salt than in the commercial product, and in a natural form, the FDA has decreed that real sea salt must be labelled with the scary words: "Does not contain iodide, a necessary nutrient".

Vitamin: literally means simply "life-giving"; a man-made chemical or naturally-occurring compound derived from foods, plants, or animals, that is essential to human health

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