Diet
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RECOMMENDED DIET


It is recommended that those embarking upon a substantial change of diet (and especially those who might have any serious physical condition) begin making these changes gradually rather than attempting to "do it all by yesterday." The following are basic suggestions for most people. Please bear in mind that each of us is unique in our needs. Please refer to How We Heal for further details:

"Eating Wisely and Well"
The following items and practices will form the core of a healthy diet:
Eat whole and natural foods.
Eat organic and/or biodynamically produced foods.
Use fermented foods.
Eat fresh foods.
Eat mainly local foods in season.
Eat raw foods.
Eat raw protein.
Eat raw food first if possible.
Have a high ratio of raw to cooked foods.
Use good quality salt.
Deactivate phytic acid and enzyme inhibitors.
Eat leafy greens.
Combine EFAs and sulfur proteins.
Make soups from bones and organs.
Eat foods that have a good historical track record.
Use healthy methods of food preservation.
Use only the best types of cookware.
Use only the best methods of cooking.

"Detrimental Food Choices"
The following items and influences should be reduced and eventually eliminated from the diet:
Refined, skeletonized or processed foods
White sugar
White flour
Margarine or partially hydrogenated oils
Heated oils
Homogenized dairy products
Pasteurized dairy products
Sprayed foods or foods grown with chemicals
Canned foods
Pork
Caffeine
Distilled alcohol
Microwaved foods
Irradiated foods
Genetically modified foods
Food preservatives
Artificial colorings
Artificial sweeteners
Aluminum cookware

For detailed information about diet the following books are recommended:


Nutrition and Physical Degeneration by Weston Price
Nourishing Traditions by Sally Fallon
How We Heal by Douglas W. Morrison
Enzyme Nutrition by Edward Howell
Know Your Fats: The Complete Primer For Understanding the Nutrition of Fats, Oils, and Cholesterol by Mary G. Enig
The Metabolic Typing Diet
by William Wolcott & Trish Fahey


SUPPLEMENTS

The state of nutrient saturation necessary for Body Electronics (as well as for the restoration and/or maintenance of vibrant health) may be best achieved through the appropriate combination of a proper diet as well as the use of certain high quality natural supplements.


SOURCES FOR LOCAL and/or ORGANIC FOOD


Many people would like to be eating more locally and/or organically grown foods. Many people would happily purchase some or most of their food straight from their local farmer, if only they could find such a farmer. The goal of the links below is to put consumers and farmers into direct contact with one another, so that consumers can purchase food straight from the farm. The consumer wins, because they get high quality food at an affordable price. The farmer wins, because they can make a reasonable living selling straight to the consumer and cutting out so many of the middlemen. They can also raise a variety of crops and animals, and farm in a more sustainable and ecologically friendly manner. While one way for this to happen is for farmers to operate either a storefront at their farm or to sell their produce at local farmers markets, another method that has been developed is known as CSA or Community Supported Agriculture. Here is a brief description of how CSA works:

Many farms offer produce subscriptions, where buyers receive a weekly or monthly basket of produce, flowers, fruits, eggs, milk, coffee, or any sort of different farm products. A CSA, (for Community Supported Agriculture) is a way for the food buying public to create a relationship with a farm and to receive a weekly basket of produce. By making a financial commitment to a farm, people become "members" (or "shareholders," or "subscribers") of the CSA. Most CSA farmers prefer that members pay for the season up-front, but some farmers will accept weekly or monthly payments. Some CSAs also require that members work a small number of hours on the farm during the growing season. A CSA season typically runs from late spring through early fall. The number of CSAs in the United States was estimated at 50 in 1990, and has since grown to over 1000.

My very good friend Marcy Ostrom has been working in the area of CSA for over a decade, first at the University of Wisconsin and more recently at Washington State University. She is currently the Director of the Small Farms Program (www.smallfarms.wsu.edu) at the Center for Sustaining Agriculture and Natural Resources (http://csanr.wsu.edu) at Washington Associate Professor, Community and Rural Sociology at WSU. Many thanks, Marcy, for sending me these links!

Here are a number of links for various organizations promoting CSA. These are mostly within the USA.

http://www.foodroutes.org/

http://www.buylocalfood.com/

http://www.eatlocal.net/

http://www.ecotrust.org/foodfarms/

http://www.organicconsumers.org/

http://www.newfarm.org/features/0803/localfoodchall.shtml

The most extensive national farm locator website currently is: http://www.localharvest.org/farms/M9006.

Sites that specifically claim to help find CSA farms:

Biodynamic Farming and Gardening Association CSA listings

http://www.biodynamics.com/csa.html

Local Harvest

http://www.localharvest.org/csa/

NewFarm Farm Locator

http://newfarm.org/farmlocator/index.php

The Eat Well Guide

http://www.eatwellguide.org/