KNOW YOUR FOODS

By Dr. Lawrence Wilson

© May 2018, LD Wilson Consultants, Inc.

 

All information in this article is for educational purposes only.  It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

 

            This is a companion article to the article entitled Food For Daily Use.

 

            General Tips:

- For development, buy fresh food whenever possible.  Frozen is not as good, nor is canned or dried.  They are much better than no vegetables, however.

- Organically grown is often better – cleaner and more nutritious, though at times this is not the case.

- If you have a choice, buy smaller-sized vegetables and other foods such as thinner carrots and smaller chicken legs, for example.  These are more yang, which is an advantage.

- Pressure cooking is wonderful, once you get the hang of it.  All the vegetables and meats if they are not too thick cook in about 2.5 to 3 minutes.  For details, read Pressure-Cooking.

- When properly cooked, vegetables should retain some color and look bright, not dull.  They should be soft and sweet-tasting, but should not fall apart into mush.

            Meats should not be bloody, but they should not be dried out.

 

VEGETABLE SPECIFICS

 

CUTTING VEGETABLES

 

            The idea of cutting vegetables the correct thickness is so they will all cook in pretty much the same amount of time.  The suggestions below are for pressure-cooking:

 

Cut very thin-1/8”: ginger

Thin-1/4”: rutabaga, daikon, cauliflower leaves

Thicker-1/2”: carrots, garlic

Even thicker-1” or so: all onions

Broccolini flowers cook very quickly so they should not be chopped up. 

            If you notice that a food overcooks, slice it thicker.  If a food does not cook enough (is hard or chewy) – cut it less thick.

 

            The roots.  These are carrots, rutabaga, most onions, daikon, ginger, and garlic.  They are the basic nourishing foods on the development diet.

            Garlic, ginger and carrots also protect against some negative forces that are present on earth at this time, so always include at least a little of each with every meal.

            Carrots.  Smaller is better, and organically grown is usually better.  They should ideally be a deep reddish-orange color and should be firm if they are fresh.  Buying them with the tops attached helps keep them fresh in the store.  Once home, you can cut off the tops near the root for convenience.

              For cooking, cut carrots into pieces that are about ½ inch or 1 cm long.  If the carrot is thicker than about 1 inch or 2 cm, slice the carrot long ways, as well.  This way they will cook in a steamer or pressure cooker at the same rate as the other vegetables.

Garlic and ginger.  These are stronger-tasting vegetables.  However, they are very important at this time for protection of the brain. 

With each meal, have 2 or 3 of the little cloves or sections of a larger garlic bulb. These cook easily so they can be left whole or perhaps cut in half if they are very large.

Also have about 2 or 3 small, thin slices of ginger root.  Ginger must be sliced very thin before cooking or it won’t cook properly.

            Rutabaga.  Organically grown is often a little better, but not much, at least not in America.  When ripe, a rutabaga is a little soft and golden in color.  If the rutabaga is very hard, it is not quite ripe.  You can eat it this way, but it is not quite as sweet.

            Be sure to slice rutabaga thin so it will cook through, and when cooked correctly it is sweet and delicious.  When not thoroughly cooked, it is has a somewhat unpleasant taste so you will know to cook it more or slice it thinner.  It is a very important vegetable for development, so look for it if it is not readily available in your area.

            Onions. Most onions are roots.  These include white, red, yellow, sweet or Vidalia, and shallots.  Members of the onion family that grow above ground are leeks and green onions, also called scallions.

              Onions are very important for development.  They contain a number of chemical compounds that speed development.  Without them, development proceeds slowly.  You may not find all the onions organically grown.  Please buy and eat them all anyway. 

To extract all the minerals and other chemicals from onions, they must be cooked until soft.  Most need some cutting up to cook at the same rate as the other vegetables in the pressure cooker or steamer.

Try to find the small types of onions as well as the big ones.  The small ones are called boiler onions, red pearl, white pearl, gold pearl, and cipolline.

Leeks are also an excellent food.  Eat the whole thing.  Slice off a little of the leaves and cook with the other vegetables.

Green onions are a more delicate vegetable, as are all the greens.  Have a little of 3 kinds of onions with each meal.

Daikon or white radish.  Have a little daikon preferably with each meal, or at least once a day.  It is a very nourishing root, and it contains the chemicals needed for development. 

Daikon is the most popular vegetable in Japan, and the Japanese people have the longest lifespan of any industrialized nation.

Don’t substitute the common red radish or any other for daikon.

 

The crucifers.  Several of the preferred vegetables are in the family of cruciferous vegetables.  They are also extremely nourishing and contain the chemicals needed for development.  They include red cabbage, Brussels sprouts, cauliflower and brocollini, which is also called baby brocolli or brocollete.

Red cabbage.  if you are cooking for just one or two people, try to buy a smaller red cabbage because it lasts a while if large, and it is best to have fairly fresh food.  Organically grown is generally best if you can find it.  Have about 1/2 of a leaf every single day, at least.  It is a tough leaf, so it usually cooks in about the same time as the other vegetables.  It should be soft, when cooked, and not crunchy.

Brussels sprouts.  This is an excellent vegetable with a good flavor when properly cooked.  Organically grown is usually superior in nutrition.

We are not sure why these are so named, as they are not sprouts.  They are fully grown vegetables with many healing properties.  We do not recommend sprouts because most contain chemicals to fend off predators who would eat the young plant, and the chemicals are toxins.

Most people need at least one Brussels sprout per day, or up to two small ones.

Cauliflower.  Originally, these were all the colored type – either a purple color or an orange color.  The white is a hybrid, and not as good as the colored ones.  However, white cauliflower is fine if that is all that is available.

Very important is to eat the leaves and stems that are around most cauliflower when it is sold.  The stems must be cut very thin or they won’t cook.  The leaves cook very quickly.  However, both the cauliflower main plant and the stems and leaves contain the chemicals needed to speed development.

Brocollini or Brocollete or Baby brocolli.  These are all the same vegetable.  They are more delicate than the others and cook more rapidly.  It is easy to overcook them.  When properly cooked they should have some form and a little texture to them when eaten.  If they are just mush, they are overcooked and this is not helpful.

This vegetable also wilts and gets soft quickly.  The best way to preserve it in the refrigerator seems to be to keep it in a plastic bag.  Putting it in water may help a little, but not too much.

 

Other.  Green beans, also called string beans.  This is also an excellent vegetable to speed up development.  Have a few green beans every day.

Try to buy them fresh and not in a plastic bag.  The bagged ones seem to be affected by the plastic in the bag.  Also, cut them into about 1-inch pieces or 2 centimeter pieces.  This is about right so they will cook at the same rate as the other vegetables.  When cooked properly, they should retain their shape and texture.

 

THE RAINBOW PLATE

 

For development, there should be a rainbow of colors on your plate at each meal:

 

white = garlic, daikon radish, white onion, white pearl onion, boiler onion, cipolline onion, white cauliflower

red = carrots, red onions, red pearl onion

orange = ginger root, orange cauliflower  yellow = rutabaga, yellow onions

green = green beans, green onions, cauliflower leaves, leek

blue/indigo = red cabbage, purple cauliflower, a few blue corn chips or other blue corn products

 

MEAT SPECIFICS

 

            Lamb.  This is an excellent meat.  Try to ignore the lamby flavor, which is common in pasture-raised animals and is very healthy.  Lamb loin chops and ground lamb have less of this flavor and are also the easiest to eat.  Other cuts of lamb may involve more work to cook.  You can put herbs on the lamb to disguise the flavor if it is objectionable.

You need not buy organically-raised lamb.  Regular lamb in the supermarket is fine because I believe that most lamb is pasture-raised.  For Americans, imported lamb, which usually comes from Australia or New Zealand, is often a little better quality than American lamb.

 

Chicken.  Chicken is another excellent meat if it is clean and healthy.  Smaller pieces are more yang and better.  Not all organic chicken or free-range chicken is superior, however, because some chickens carry viruses even if they are free-range.

The best chicken meat is the dark meat.  It has more fat, but is good to eat even if one is a slow oxidizer.

We do not recommend eating much chicken skin.  It is not a nutritious product.  If the chicken has been roasted or baked, (cooked at high temperature) we definitely recommend not eating the skin, which becomes somewhat toxic.

 

Sardines.  This is another excellent animal-quality food.  Some people object to eating food from a can.  However, sardines are canned when they are very fresh, perhaps while they are still on the fishing boat.  This is often better than “fresh” fish, which may not be too fresh because they have to be transported.

We believe the best sardines are packed in olive oil, although the others are okay, too.  There are a number of brands that are good.  In America, Trader Joe’s has some excellent ones that come in a dark pinkish can. 

Skinless and boneless sardines contain less mercury, but for most people the skin and bones are very helpful for development.

 

Other meats.  Eat these much less often.  They include beef, turkey, hen, quail, pheasant and others.  They do not contain nearly as much of the chemicals needed for development.

 

Eggs.  Free range and organic tend to be better.  The color of the egg does not seem to matter.  Be sure to limit eggs to 6 per week for women and 8 per week for men.  They are a good food for early development, but not later development.

 

Dairy (milk, butter, ghee, cheese, yogurt and kefir).  Dairy products are not required for development, so they are all optional foods.  Eat only up to 4 ounces daily of all dairy products per day.

We find that butter is often better than ghee, but both are rather yin foods.  Cheese can be okay, although some cheeses can upset the bowel flora and digestion.  The same is true of yogurt and kefir. 

 

 

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