Chapter 1

Sickness Is No Accident: The body has a plan

 

“It is highly dishonourable for a reasonable soul, living in

so divinely a built mansion as the body she resides in, to
be totally unacquainted with its exquisite structure.”
 
— Robert Boyle, 1690
 
The human body is the exquisite structure in which we
reside, and surely it is the responsibility of every human
being to know something about the house we live in.
Allow me the pleasure of assisting you to become
acquainted with your exquisite structure.
 
The human body has the ability to heal itself. It is a self-
healing organism. The question is then posed: “If this is
so, why are so many sick?” The human body will heal
itself if given the right conditions. Unfortunately, many
today are ignorant of these conditions.
 
The aim of this book is to explore the answer to this
great question that billions of dollars in medical
expenditure are not solving.
 
We can understand how cars, aeroplanes, computers
and machinery work, and treat them with the respect
they require in order to keep them operating in optimum
condition. When it comes to the amazing organism in
which we reside, we have to conclude that for the
majority, there is an astounding lack of any real
knowledge of the working and care that is required to
keep it in a condition to carry us smoothly and trouble-
free through this great journey of life.
 
Let’s start with the bare basics—the cycle of life. All
living things eventually die and are returned back to
dust.
 
How does this relate to sickness in the human body?
As we will soon see it has everything to do with it, for
this cycle of life is happening in a living breathing body. It
is the how, when and why of this that I would like to
explore.
 
To Rudyard Kipling this concept was so important it
inspired him to write a poem. Allow me to share with you
the first few lines:
 
“I have six trusty serving men, They taught me all I
know, Their names are What, Why, When, Where,
How, and Who.”​

 
DUST TO DUST: THE CYCLE OF LIFE
 
To take reference from the oldest history book we have,
the Bible says
 
“In the sweat of thy face shalt thou eat bread, till thou
return unto the ground; for out of it wast thou taken:
for dust thou art, and unto dust shalt thou return. -
Genesis 3:19”
 
And again,
 
“All go to one place; all are of the dust, and all turn to
dust again.”
 
-Ecclesiastes 3:20
 
This is the verse the minister at the funeral is referring
to when he says “ashes to ashes and dust to dust.”
 
Science calls this process the Carbon Cycle,
sometimes it is called the cycle of life. The Carbon Cycle
is a description of how living matter is brought back to
dust upon death of the organism.
 
The Carbon Cycle Illustrated
 
Cell damage causes microorganisms to change into:
 
 
 What causes this process? Microorganisms. The soil of
the earth is alive with microscopic organisms whose role
it is to bring matter back to dust.
 
MICROORGANISMS IN THE DUST
 
An excellent example of the carbon cycle is the
compost bin. I have three compost bins.
 
Bin number one is the bin in which I am throwing the
food scraps from the kitchen. I am also putting in the
weeds from the garden, along with a good helping of
cow manure.
 
Bin number two is the bin that is sitting and allowing
the carbon cycle to work.
 
Bin number three is ready for the garden. The Carbon
Cycle has brought all the vegetable matter back to dust
and I can now put it in the garden.
 
What caused the vegetable matter to be brought back to
dust?
 
Bacteria, fungi and yeast make up a large proportion of
the microscopic life a large proportion of the microscopic
life forms that live in the soil. They are responsible for
breaking down dead matter and bringing it back to dust.
 
Fungi produce acid by-products that help them use
nutrients in the minerals.
 
This results in the return of essential nutrients and
minerals like calcium, phosphate and potassium back
into the soil where they can nourish plants and
microbes.
 
Rocks are composed of minerals, the vast majority of
which contain metals. They might be considered an
inhospitable habitat for life to flourish, yet here fungi can
thrive in the harshest of environments. These
microscopic life forms can remain inactive or dormant for
decades. But as soon as the environment provides a
food source, they become active again.
 
There is a law of science that states, “Nothing is
created and nothing is destroyed.” These life forms
cannot be destroyed, but they have the ability to change
form, depending on the environment. Sometimes they
may lay dormant for a long time—some for thousands of
years— then become active when a good food source
arrives.
 
Mosby’s Medical Dictionary defines fungi as:
 
A eukaryotic (contains a nucleus), thallus-forming
organism that feeds by absorbing organic molecules
from its surroundings. Fungi lack chlorophyll and are
therefore not capable of photosynthesis. They may be
saprophytes (eat dead organisms) or parasites (feed off
living organisms). Unicellular fungi (yeasts) reproduce by
budding; multicellular fungi (mould) reproduce by spore
formation. Fungi may invade living organisms, including
humans as well as non-living organic sub- stances. Of
the 100,000 identified species of fungi, 100 are common
in humans and 10 are pathogenic (capable of causing
disease).
 
The Bantam Medical Dictionary defines fungi as:
 
Simple plants that lack the green pigment, chlorophyll.
Fungi include yeasts, rusts, moulds and mushrooms.
They live as either saprophytes or as parasites of plants
and animals. Some species infect and cause diseases in
man. The single-celled microscopic yeasts are a good
source of vitamin B and many antibiotics are obtained
from the moulds.
 
In other words, a fungal cell has a nucleus like an
animal cell. In the yeast form, fungi are able to breathe
without the use of oxygen (anaerobically) just like plants
and yet they have no chlorophyll; fungi reproduce by
spores and obtain nutrition from their environment
(whether alive, dead or non-living organisms).
 
MICROORGANISMS IN PLANTS
 
Microbes are essential to the plant’s existence and
health. The plant moves 50 percent of its glucose to the
roots each night and 60 percent of this is released to
feed hoards of microorganisms surrounding the roots.
 
It is a classic example of the universal law “give and
you shall receive”. The plant is well rewarded for this gift.
These microbes fix nitrogen from the atmosphere,
recycle minerals from plant residues, remove toxins,
stabilise locked up phosphorus, produce plant growth
stimulants and protect the plant from pathogens.
 
The same microorganisms that are active in the growth
and development of the plant also accomplish its
breakdown. An apple grows by the action of these
microorganisms. The same microorganisms ripen the
apple. If not eaten, the microorganisms will also cause it
to rot. The environment dictates the role, phase, function
and form of each organism.
 
Classification of fungi has been a concern since the
17th century because they are neither animal nor plant,
but contain some characteristics of both.
 
Fungi play a crucial role on planet Earth as:
 
The clean-up team or garbage collectors. They
accomplish this task by breaking down dead
matter and bringing it back to dust. (The Carbon
Cycle.)
 
The producers of carbon dioxide in the soil for
plant respiration.
 
Agents that produce acids that convert metals
and
 
Minerals in the soil to an absorbable form for the
plants.
 
MICROORGANISMS IN THE EGG
 
 Consider a mother hen sitting on ten eggs—all have
the potential to hatch into a chicken. Imagine if I take
one egg and shake it violently, then place it back under
mother hen. In several weeks the sound of chirping
reveals little life forms called chickens, emerging from
the eggs. What caused the egg to develop into a
chicken? It was the microorganisms contained in the
white and yolk of the egg.
 
We notice one egg has been kicked from the nest
perhaps due to a bad smell emitting from it. What
caused this smell? The cell damage caused by the
shaking, required the microorganisms in that egg to
change into bacteria, yeast, fungus and mould to
accomplish their role in the Carbon Cycle and bring the
damaged tissue back to dust.
 
MICROORGANISMS IN HUMANS
 
The human body contains more microorganisms than
cells. (Does that mean we are more plant than animal?)
The largest concentration of the body’s microorganisms
is found in the gastrointestinal tract. Here they play a
similar role as they do in the soil, they are breaking
down some of the nutrients in our food into absorbable
forms (specifically the B vitamins).
 
 
The tiny villi that line our small intestines can be likened to the roots of the plant.
 
Just as the chlorophyll (the plants blood system) in the
roots of the plants absorbs the nutrients in the soil that
have been broken down by these microscopic life forms,
so too does the blood supply in our villi absorb the
nutrients that have been broken down in our
gastrointestinal tract by microscopic life forms.
Acidophilus and bifidus are the two permanent bacteria
that live in the gastrointestinal tract.
 
 There are many other bacteria but they are transitory.
Bacteria, yeast and fungus are everywhere. These
single- celled forms of life live on our skin, our hair, in
our mouth, in our intestines and on the food we eat. Not
only do they play a role in aiding the absorption of
certain nutrients, they also protect us from harmful
microbes.
 
Candida albicans is a yeast that lives in our
gastrointestinal tract. This yeast plays an important role
in the chemical balance in our intestines. Lactobacillus-
acidophilus and bifidus bacterium are the bacteria that
protect us from this yeast over colonising.
 
There are dozens of different species of candida.
Approximately eight are known to cause disease in man.
Broad spectrum antibiotic treatment kills off acidophilus
and bifidus allowing candida to multiply at an aggressive
rate. The overgrowth of these yeasts causes them to
pass through the mucosal lining and leak into the blood
stream. This is a common way this form of yeast can
cause disease in humans.
 
Understanding the role of bacteria, fungus and yeast in
nature gives us an indication of how these can affect
humans. As we have already acknowledged, they have
their two main roles: saprophytes and parasites.
 
Saprophytes feed off dead organisms. This includes
any area in the human body that sustains damage from
poisoning or trauma creating an environment conducive
to fungal growth.
 
Parasites feed off living organisms. Fungi are able to
live in the human body feeding off its tissues. They can
enter in various ways—I will cover this later in the book.
 
So it is seen that some fungus feeds off dead
organisms operating as nature’s garbage disposal, while
other parasitic fungus, feeds off live organisms.
 
These pathogenic fungi cause plant, animal and human
diseases. Some of the simpler and more well known are
athlete’s foot (tinea), swimmer’s ear, ringworm, dandruff,
finger and toenail infections, rosacea and yeast
infections.
 
Typically fungi sprout from a spore and grow as
filaments termed hyphae. These hyphae extend at their
tips and enable the fungus to grow continuously into
fresh zones of nutrients and also to penetrate hard
surfaces such as plant cell walls, insect cuticles, human
skin and nails, and so on. This is why fungi are so
important as plant pathogens and as decomposer
organisms. Yeast transforms itself and grows hyphae
very well at 37.5C (body temperature).
 
This explains why athlete’s foot is a systemic condition.
It has grown very deep into the tissues.
 
A LIVING ILLUSTRATION
 
 Let us look at how the Carbon Cycle can function in a
human body as an attempt to repair or heal cell damage.
Sick Steve is 35 years old and has smoked 15 to 20
cigarettes a day for 15 years. Cell damage is constantly
happening in sick Steve’s lungs. Tobacco, with its
nicotine and approximately 4,000 other chemicals, does
nasty things to every part of the body that it touches.
Steve’s microorganisms are evolving constantly into the
“clean up brigade” (bacteria) in an attempt to keep his
lungs working. Sick Steve is often coughing since this is
how his lungs eliminate the waste from the clean up.
 
Sick Steve has a brother named Healthy Harry. Sick
Steve thinks that Healthy Harry is a fitness fanatic. He
exercises for an hour every day, drinks two to three litres
of water every day and eats a lot of fresh fruit and
vegetables, whole grains, legumes, nuts and seeds. He
does not drink alcohol, take drugs or even smoke
cigarettes. Sick Steve thinks that Healthy Harry is dead
boring.
 
One day their Cousin Colin visits. Colin has a bad cold.
He coughs on both Sick Steve and Healthy Harry. The
bacteria that are active in “spring cleaning” Cousin Colin
are catapulted into Sick Steve. After a quick scout
around, the bacteria discover a veritable banquet in Sick
Steve’s respiratory system. They even meet up with
some relatives already feasting.
 
As is their habit, they multiply rapidly. Coupled with the
enzymes they release to digest their meal and the waste
given off from the digestion of their meal, a toxic load is
produced. This causes Sick Steve to rush to the doctor
complain- ing of a terrible cold given to him by Cousin
Colin. Now Sick Steve is really sick!
 
These same microorganisms that entered Sick Steve
also entered Healthy Harry. But there was nothing to eat,
very little waste to feed on and nothing in Healthy
Harry’s food program to feed on either. As the food
supply was so poor, these microorganisms failed to
thrive and were forced into dormancy.
 
If germs do cause disease, if Pasteur was right, Sick
Steve and Healthy Harry should both have come down
with the cold. But only Sick Steve becomes sick.
 
Meanwhile, in the doctor’s office, Sick Steve describes
the foul lumps that he is coughing up and how terrible he
feels. He is all clogged up with mucus, his muscles ache
and he feels like death warmed up. The doctor agrees.
Sick Steve has caught a terrible cold from his cousin.
The doctor prescribes an antibiotic to kill the unwelcome
invader. Sick Steve begins his medication immediately,
breathing a sigh of relief. To celebrate, he treats himself
to his favourite meal of baked mushrooms on fresh yeast
bread with blue vein cheese and a large steak. He
washes this down with a few large glasses of beer,
nibbling on a few peanuts as he drinks. To finish the
meal he has a large bowl of ice cream covered in
chocolate syrup.
 
 Within six to eight hours, Sick Steve is experiencing
relief from the symptoms of his cold. The bacteria that
were having a party in his respiratory tract have suffered
a lethal blow from the action of the antibiotics and the
toxic waste they were producing has been reduced.
 
What is now happening in Sick Steve? Let us pull the
curtain aside and have a look at the activity of these
microscopic life forms in Sick Steve’s body.
 
Unknowingly, Sick Steve has given the perfect food to
the yeast and fungus now multiplying nicely in his body.
For not only did the antibiotics kill off the bacteria in his
lungs, but also the bacteria that forms the flora in his
intestines. Now that they are reduced, the yeast that
resides there (Candida albicans), begins to multiply.
When yeast and fungus are introduced into the body in
this way and allowed to multiply, they feed on cell
damage and the yeast and sugar that are fed to it by the
host (the human). They multiply quickly. The waste they
give off is highly toxic to the body.
 
As already mentioned, several dozen candida species
exist, and eight are known to cause disease in humans.
The overgrowth of Candida albicans in the intestinal
tract causes damage to the gut wall allowing subsequent
pas- sage through the mucosa lining of the gut into the
bloodstream. This basically means the yeast can poke
holes in the intestines allowing the yeast and partially
digested food to enter the bloodstream. Because the
white blood cells consider these to be enemies, this is
one of the causes of many autoimmune diseases.
 
Let’s see how Sick Steve is doing. His bad cold did die
down but another problem developed. Sick Steve now
has a bad case of jock itch around his scrotum, anal itch
and tinea between his toes. He also notices that his
tongue is heavily coated. These are all fungal outbreaks.
Sick Steve returns to the doctor who gives him a course
of nystatin. This antifungal medication causes the fungus
to mutate and go deeper into the tissues.
 
In an attempt to alleviate the common cold, a far
greater dilemma has been created, and poor old Steve
is really sick! In his ignorance, Sick Steve is caught up in
a vicious cycle. His food and lifestyle habits are slowly
killing him.
 
CAUSE AND EFFECT
 
Newton’s third law of motion states that: “To every
action there is an equal and opposite reaction” or, simply
put, the law of cause and effect.
 
“This law never ceases to act as the perfect balancer.
Nature’s equalizer; set- ting into motion compensatory
forces to remedy every imbalance,” says David Phillips
in his book From Soil to Psyche.
 
 
 
 
 
 
ANTIBIOTICS–ARE THEY FRIEND OR FOE?
 
What are antibiotics, where did they come from, how do
they affect the body, and what is the long-term effect of
their use on the body?
 
In 1928, Alexander Fleming discovered that the spore
from a mouldy orange on a fruit platter in the upstairs
window had killed the bacteria he was growing in a flask
in his downstairs laboratory. Alexander Fleming named
the mould penecillium, and the mould waste, penecillic
acid. The mould waste, or mycotoxin, is far more toxic
than the mould itself. The mycotoxin is designed to kill
off anything that would compete with its food source.
This is a survival mechanism to ensure survival of the
mould by protecting the source of food from any
competition.
 
Antibiotics have saved millions of lives by killing off
bacteria, thus eliminating them and the toxic waste they
produce. This cannot be denied. The human body can
cope with one or two courses of antibiotics in a lifetime.
But there is a dangerous situation happening today with
the overuse of antibiotics and the failure to question why
the bacteria, yeast and fungus are so active in the body.
One percent of doctors today are claiming that
antibiotics are causing more problems than they have
cured.
 
Remember anything that kills one organism (bacterium)
in small doses has the ability to kill much larger
organisms (humans) in large or repeated doses.
 
With the discovery of penicillium, hundreds of different
mycotoxins were tested as possible antibiotics; 80
percent of them were deadly, too toxic to use. Antibiotics
are antibacterial and antihuman substances. They not
only kill off bacteria as in Sick Steve’s lungs—which by
the way were cleaning up his cell damage—they also kill
the healthy bacteria living in the human gut; for example,
bifidus bacterium and lactobacillus acidophilus. This now
clears the way for yeast living also in the gut—Candida
albicans—to multiply at an alarming rate.
 
To indicate how quickly yeast can multiply we have to
look no further than yeast bread. It doubles in half an
hour.
 
 
 
 
 
 Chapter 2

Historical Moments: What does the past tell us?

 

“The curse causeless shall not come.”

—Proverbs 26:2
 
There are many great minds from the last two
centuries whose quest for the true cause of disease
has led them to the conclusion that fungus plays a
major role in human diseases.
 
We will look at them later. But let us now view a sample
of the thoughts of a few of these great names as we
consider this theory.
​

An example of this theory in history:

Florence Nightingale (1820–1910). Florence led the
nurses caring for thousands  of soldiers during the
Crimean War and helped  save the British army from
medical disaster. Conditions at the military hospital at
the port in Scutari (modern-day Üsküdar in Istanbul)
were so appalling that the death rate was up to 50
percent—higher than the battle front! When this report
reached England, Florence was asked to take a team of
nurses to see if they could help.
 
 In November 1855, a team of nurses, under Florence's 
direction, began scrubbing and cleaning. The following
month, a shipload of clean linen, bed clothes, bandages,
scrubbing brushes and a cook arrived, courtesy of
Florence's father. By April 1856, the death rate had
fallen to 12 percent and within six months it had lowered
still further to 2 percent.
 
This famous British nurse, who changed history by her
radical treatment of disease using improved nutrition,
hygiene and sanitation, wrote a book called Notes on
Nursing in 1860. In her first paragraph Florence states:
 
Shall we begin by taking it as a general principle—that
all disease, at some period, or other of its course, is
more or less a reparative process, not necessarily
accompanied by suffering: an effort of nature to remedy
a process of poisoning or of decay, which has taken
place weeks, months, sometimes years beforehand,
unnoticed, the termination of the disease being then,
while the antecedent process was going on determined?
 
Here Florence Nightingale calls disease a process of
repair. In other words, disease is actually our friend and
the means by which our body repairs  itself. If given the
right conditions the body will repair, but if that process of
repair is inhibited by such things as drugs, dehydration,
malnutrition, or other neglect of health principles, then
the very process designed to repair us may kill us.
Notice that Florence states that disease is actually an
effort of nature to remedy a process of poisoning or
decay. In the poisoning process it is the microforms that
clean up the mess.
 
What is decay? Surely it is another condition arising
from poor lifestyle habits, again requiring the action  of
these small microforms.
 
Professor Antoine Bechamp (1816-1908) was a
French professor who was famous for his many years of
experiments on these microscopic life forms. In one
experiment he took a dead cat and sealed it in an airtight
container.
 
Four months later he opened it and found dust and
bones. What caused the breakdown? The microscopic
life forms that were so vital to the life of the cat evolved
into the clean-up brigade (bacteria) upon its death. Then
followed the exterminators (yeast/fungus) and the
undertakers (mould), successfully fulfilling their roles in
the cycle of life by bringing matter back to dust.
Bechamp took some of the dust and placed it under his
microscope. It was alive with microscopic life forms.
Once they had completed their role in the Carbon Cycle
they then ‘devolved’ back into the form of
microorganisms found in the dust.
 
 A look at the now deceased cat’s dust under the
microscope revealed life—microorganisms.​

THE CARBON CYCLE IN ACTION: 

The cell damage in the cat (death) caused 
the microorganisms to evolve into:

Yeast/Fungus (Exterminators)

Mould (Undertakers)

DUST
As the environment changes, so does the role of these
players in the great cycle of life.
 
 Chapter 3

Familiarising With A Fungus Feast

 

Fungus is a living microorganism that is neither plant

nor animal. Being a living organism, however, it must
have food. It is estimated that there are 1.5 million
different fungi, but their palate is similar. The more of its
favourite food it can find, the more vigorous will be the
fungus growth.​

FUNGI’S FAVOURITE FEAST

Sugar in all its forms is fungi’s favourite feast. The
pure, crystallised acid that is extracted from the sugar
cane or sugar beet plants is a particularly potent way to
cause any fungus  in the body to multiply quickly.
Although fungus prefers the highly sweetened form of
sugar extracted from the sugar cane, if this is denied,
the fungus  will accept honey, maple syrup and the
sugar found in fruits; it is not fussy as to where the sugar
comes from.
 
When the following foods are consumed, fungal
growth is encouraged.
 

All alcoholic beverages contain mycotoxins or

yeasts.
 
 Yeast bread contains live yeast spore. While
sourdough bread does contain small amounts of
wild yeast, these do not pose a problem as they
come in combination with lactobacillus, a
“friendly” bacteria that can help break down food,
absorb nutrients, and fight off diseases. 

 
Peanuts and cooked rice are both extremely
susceptible to mould growth. 

 
Brewer’s Yeast, and yeast extract spreads all
contain yeast.
 
Mushrooms are a fungus  and need to be
eliminated when endeavouring to eradicate
fungus from the body.

 
Mouldy food. Any food that has a trace of mould
on it must  not be eaten. This includes aged
cheeses which are commonly infused with mould
to create the cheeses’ distinctive flavours (take a
visit to a cheese factory and observe).​

THE FUNGAL EVOLUTION IN THE HUMAN BODY

  
Many people are sick today because unhealthy lifestyle
habits are causing cell damage in the body, requiring the
body’s own microorganisms to evolve into a clean-up
brigade (bacteria) as part of the compensatory forces. If
the bad habits continue, the bacteria can evolve into
yeast and fungus, just as they do in the natural world.
 
Most foods today contain added sugar, which supplies
these microforms with their favourite food allowing them
to multiply unhindered. The waste from these
microforms is toxic and can cause disease. 
 
THE FUNGAL INVASION IN THE HUMAN BODY
 
Another cause of sickness can come from an invasion
of fungus  and mould wastes, which can enter the
human body in four ways: 
 
Ingestion—eating mouldy food or taking antibiotics.
 
 
Inhalation—breathing in mould from compost or
damp mouldy areas in buildings, carpet and even
mattresses and pillows.
 
Via the Skin—mould spores can enter through the
pores of the skin.
 
 Sexual Transmission—fungus can travel via body
fluids from one person to another.
 
If mould or fungus enters the body in the spore form, it
can only survive and flourish providing there is a good
food supply. In extreme cases some very virulent  forms,
when entering in large numbers, can cause death quite
quickly.
 
DEFINING THE FUNGI PALLET IN THE HUMAN
BODY
 
1. Waste
As exterminators, the role of fungus on planet Earth
is to clear dead and decaying matter. Anywhere in
the body where cell damage/death is occurring,
these microforms—bacteria, fungi and yeast—will
be.
 
2. Chemicals
Every year new chemicals are introduced. Some
are found in herbicides, others in insecticides and
pesticides. Residues of these are in all non-
organically grown fruits, vegetables, nuts and grains.
Meat, chicken and fish are commonly contaminated,
as are dairy products and eggs.
 
 Toxic chemicals are found in many household
cleaning products as well as laundry detergents,
soaps, shampoo, toothpaste, perfumes and makeup.
When clothes made with nylon, acrylic and polyester
are worn, these fibres release chemicals that the
skin can absorb, especially when the person wearing
them gets hot and begins to perspire.
 
These environmental poisons create free radicals 
that damage living tissue. In the cycle of life, these
damaged tissues are a food supply for the
opportunistic microorganisms—bacteria, yeast and
fungi.​

3. Synthetic Hormones
Synthetic hormones are contained in the
contraceptive pill and hormone replacement therapy.
Most synthetic hormone therapies contain oestrogen.
Oestrogen’s role in the body is that of a cell
proliferator, causing massive  cell growth. High levels
of oestrogen cause yeast and fungus  to multiply
very quickly. Dr John Lee, Dr Sandra Cabot and Dr
Sherrill Sellman are among sever- al authors who
have written excellent books on how to balance your
hormones naturally. Family Planning Clinics in most
large towns provide information on natural birth
control as an alternative to the pill. Perhaps not as
convenient, but definitely not life threatening.
 
4. Heavy Metals
 For the past fifty years, dentistry has been using
metal amalgam fillings in teeth. These amalgam
fillings can be 40–60 percent mercury. Over the
years this mercury is absorbed and accumulates in
the tissues of the body in the most toxic form,
methyl  mercury. Mercury is neurotoxic. There is no
safe dose in humans. Fungus effectively breaks
down heavy metals in the soil and so can also feed
on heavy metals that accumulate in the tissues of the
human body.
 
There are many excellent alternatives today to mercury
fillings, which are just as strong yet not as toxic, with the
added benefit of being cosmetically desirable.​

 
 
 
 
 Chapter 4

Mycology: The Study of Fungi

 

Mycology began with the discovery of aflatoxin in

the early 1960s. Disease due to fungus, however,
has been known from Bible times.
 
The King James version of the Bible talks about
leprosy of the skin, leprosy of the house and leprosy of
the clothes. In modern translations leprosy of the house
is called mildew. Leprosy in clothes is also interpreted as
mildew,  but leprosy of the skin is interpreted as
infectious skin disease, though if following the former
rules of translation, the latter should be interpreted as
mildew of the skin.
 
It has been well documented that mycotoxins (fungal
waste) cause disease in plants, animals and humans.
The total number of mycotoxins is not known  but toxic
metabolites (waste) of fungi potentially could number in
the millions. Mycotoxins are produced by yeast/fungi and
moulds. They are the ‘urine and faeces’, so to speak,
which are produced as the fungi consume their food.
The toxicity of these mycotoxins is designed to kill off
anything that would compete with the fungi food source.
Certain mycotoxins function as potential virulence
factors in producing disease in plants, animals and
humans.
 
According to the American Council of Agricultural
Science and Technology (CAST), it is not possible to
estimate precisely  the economic cost of mycotoxins.
Their rough estimate of food and stock feed losses came
up with the figure of $932 million per year for the US
alone. This figure was for 2003 and would quite possibly
be higher now.
 
With nearly 90 percent of Australians living in urban 
areas (cities or towns of more than 1000 people),1 food
must  be grown in large amounts and thus stored in
large amounts. This is one of the reasons why grains
infected with moulds/fungi are now a problem. Corn,
wheat and peanuts are the most commonly affected.
Silos where these grains are stored commonly sustain
moisture contact thus giving the perfect environment for
mould/fungal growth.​

MOST COMMONLY FOUND MYCOTOXINS IN FOODS

 
Aspergillus, Penicillium, Fusarium are three of the most
potentially toxic fungal species found infecting grains.
 
Aflatoxin, Ochratoxin, Trichothecenes, Zearalenone,
Fumonisin, Citreoviridum, Penicillic acid and Gliotoxin
are some of the disease-causing mycotoxins that these
fungi produce.
 
Aflatoxin. Believed to be the most carcinogenic
substance ever tested. Aflatoxicosis is well
documented, and has many times linked aflatoxin to
hepatocellular carcinoma (liver cancer).
 
Other studies also link aflatoxin with cancer in the
gastrointestinal tract and liver. These particular studies
were in Africa, the Philippines, China and in India, where
the mortality reached 25 percent. Kwashiorkor and
Reye’s syndrome have been associated with aflatoxin in
food.2
 
Aflatoxins were detected in liver tissue  of 36 children
with Kwashiorkor. In 1994, research in Shanghai 
demonstrated a specific biomarker for aflatoxin is related
to human liver cancer, and that hepatitis B virus and
aflatoxin B interact as risk factors for liver cancer.3
 
Aflatoxin B1 is a known contaminant in cured tobacco,
thus it is highly likely to be in the smoke. Aflatoxin B1 is
known  to cause mutations in the tumour suppressor
gene. Aflatoxin is commonly found in corn and peanuts.
 
Ochratoxins. A mycotoxin produced primarily by the
moulds Aspergillus or Penicillium that occurs on several
commodities prevalent in human diets; for example,
cereal grains and peanuts. It's known  for its effect
primarily on the kidneys but can also affect the liver. A
major renal disease  in swine occurs in some European
countries, especially Denmark, and is associated with
consumption of ocharatoxin contaminated barley.4
 
In 1956, the first clinical description of a human kidney
disease, known  as Balkan Endemic Nephropathy with
unknown cause, was published. Ochratoxin has been
strongly  linked to this disease, especially since this
mycotoxin  has been found in the food of patients from
the Balkan countries.
 
Guinea pigs and rabbits experimentally exposed to air
passed through a layer of the ochratoxin-contaminated
wheat experienced renal failure.
 
Intestinal microflora can convert Ochratoxin A into
Ochratoxin alpha, a non-toxic metabolite that can be
measured in the urine and faeces.
  
Trichothecenes. This mycotoxin is a potent protein
inhibitor, which is the basic mechanism of their toxicity.
In Russia in 1944, a disease  occurred known as
Alimentary Toxic Aleukia, and was characterised by total
recrotic angina. Mortality rates reached 80 percent.
Patients experienced vomiting, diarrhoea, abdominal
pain and burning in the upper gastrointestinal tract. This
would occur shortly after eating contaminated food. It
was caused by consuming over-wintered cereal grains
or their products. The Fusarium organism was isolated
from the grains after more than 20 years of storage.
Fusarium is capable of producing the mycotoxin
trichothecenes—T2 toxin. These symptoms can be
produced in cats when given purified T2 toxin orally.5 
 
Zearalenone. In Puerto Rico in 1985, premature puberty
occurred in seven- and eight-year-old children in
epidemic proportions. Researchers examined local food
and found high concentrations of the mycotoxin
Zearalenone, which is an Estradiol equivalent in some of
the meat. Zeoralanol is a processed anabolic product
made from Zearalenone and approved for use as an
anabolic agent in cattle and sheep in Puerto Rico. It
appears that exposure could have been from mothers
who ingested contaminated food during pregnancy.
 
Hsieh, in 1989, suggested that Zearalenone was
possibly involved in human cervical cancer and
premature puberty. Zearalenone has also been found in
high concentrations in cereal foods (grains).
 
Fumonisin. An association between the
consumption of mouldy corn and the high human
oesophageal cancer rates found in parts of Southern
Africa6 and the Linxian area of China7  has been
known  for some time.
 
Oesophageal cancer rates and the consumption of
corn products, which likely contain Fumonisins,8 have
simultaneously increased in northern Italy in recent 
years.
 
Various Fusarium species are common in corn
worldwide, but it is the con- sumption of food prepared
from ‘home grown’ contaminated corn that has been
correlated with oesophageal dysplasia (pre-cancerous),
and also oesophageal cancer in southern Africa and
China.9
​

 ​

Citreoviridum. Acute cardiac beri beri is a disease  that

occurred for centuries, including the early twentieth
century in Japan and other Asian countries.
 
It was characterised by rapid pulse, palpitations,
vomiting and low blood pressure, and led to respiratory
failure and death (Veno 1974). A fungus  was isolated
and identified as Citreoviridum.10 The Rice Act of 1921
passed by the Japanese government decreased the
availability of mouldy rice in the markets and resulted in
a rapid decline  of the disease.11
​

 ​

Gliotoxin. This immunosuppressive mycotoxin first

attracted the interest of investigators searching for
new antibiotics. However, its toxicity precluded
clinical use as an antibiotic. (Many proposed fungal
antibiotics were never marketed because their
toxicity precluded their clinical use). Interest in
Gliotoxin was revived when it was discovered to be
produced by Aspergillus fumigatus and other such
fungi as Candida Albicans, and that it had unusual
immunosuppressive activities. This toxin has been
found in vaginal secretions of women with Candida
Vaginitis. The involvement of Gliotoxin in the
pathogenesis of Aspergillosis and Candidiasis could
be important because the immunosuppressive
nature of this toxin could exacerbate the infection
and possibly be a virulence factor. Immune-
suppression is a major effect of mycotoxins.12
__________________________________________
_________
Chapter Four References
 
1     Australian Bureau of Statistics, Australian
Demographic Statistics, June 2012
2    Council for Agricultural Science and Technology
(2003) Mycotoxins: Risks in Plant, Animal and
Human Systems, Task Force Report No 139,
January 2003, page 50.
3    ibid.
4    CAST, op cit, page 51.
5    ibid, page 52.
6    Marasas,  WFO, Jaskiewicz, K, Venter, FS, and
Van Schalkwyk,  DJ (1988). Fusarium
moniliforme contamination of maize in
 oesophogeal cancer areas in Transkei. South
African Medical Journal, Vol 74, pages 110–114.
7     Yang, CS, (1980) Research on esophageal
cancer in China: a review.  Cancer Research
Journal, Vol 40, pages 2633–2644.
8    Doko, MB and Visconti,  A (1994), Occurrence of
fumonisins B1 and B2 in corn and corn-based
human foodstuffs in Italy. Food Additives and
Contaminants,  Vol 11 No 4, pages 433-439.
9    CAST, op cit, page 54.
10  Miyake and Igaku 1943, cited in Ueno 1974.
11  CAST,  op cit, page 53.
12   ibid, page 56.
 Chapter 5

Presenting the Evidence, History of Fungus: The role

fungus plays in Human Disease
 

“There is nothing new under the sun.”

—Ecclesiastes 1:9​

As has been established, fungi are everywhere and

can cause disease in humans. The first
known documented description of fungus is in the Bible.
As previously mentioned the older versions call it
leprosy. The newer versions call it mildew.  The Bible
talks about mildew in the clothes, in the house and on
the skin. Notice the description, “He (the authorities) is to
examine the mildew on the walls of the house and if it
has greenish or reddish depressions” (Leviticus 14:37)—
a vivid description of fungus!
 
The account goes on to explain how the stones of the
house with the mildew had to be thrown outside the city.
The house then had to be scraped  and the dust
discarded. Next, other stones were to be put in the place
of the discarded stones and plastered in. If the mildew
returned after this process then the authorities would
declare it ‘unclean’, and the house had to be destroyed.
 
The remnants were to be taken out of the city to an
‘unclean’ place—this may seem like an overreaction to
us. To take such action  reveals that mildew was
considered dangerous and deadly! The Hebrew word for
leprosy is the same word used for leprosy of the skin,
house and clothes. In a modern translation of the Bible,
the translators have used the word mildew in place of
leprosy when discussing houses and clothes.
 
But instead of calling the condition ‘mildew of the skin’,
when discussing skin, they have called it ‘infectious skin
disease’. Science today reveals the fungal link with skin
diseases.
 
Today more and more doctors and scientists are
discovering the fungal link with disease. But it is not new
to today’s biologists and mycologists. In the book The
Germ that Causes Cancer, Doug Kaufman explores the
role of fungus in human disease. In one section of this
fascinating book, Kaufman discusses the work of Dr
Milton White, a scientist who has published medical
articles  for more than 50 years. His search for the cause
of cancer led him to see the relationship between
fungus and disease. Kaufman explains it well:
 
“Dr White writes that the spores from the Asomycete
fungi are involved in cancer’s cause. Asomycete
fungi are the class of fungi whose spores require a
container in which to lie dormant. The container is
actually a very durable sac. It cannot be destroyed
using strong caustics, by boiling, or by alternate
freezing and thawing of the sac.
 
Upon entry into a human host, this spore is deprived
of atmospheric oxygen and exposed to a
temperature of 98.6 degrees F (or 36 degrees C),—
human body temperature. In this new environment,
the spore thrives even in the absence of oxygen as it
begins to shed its durable sac. Without its hard
covering, the spore, referred to as a ‘deficient form’
(ie. deficient of its environmental enclosure), is now
free to invade human cells as a liberated fungal
spore. Spore reproduction begins inside the human
cell.1
 
Systemic infection can be caused by ascomycete
candida in its spore form. The adult form of this
fungus is not capable of causing serious disease but
may play a role in inflammation. The ascomycete
fungi are a large class of true fungi, the sac fungi,
which includes true yeasts, blue moulds and
penicillium.
 
Once inside the body, the fungal spores shed their
protective cell walls in order to use human cells as
sacs. These ‘egg’ spores can lay dormant in nature
or inside the human body for years. There are a
number of 'dormancy breakers' that can cause spore
reproduction. The availability of the fungis’ favourite
 food—sugar—and a high carbohydrate diet or
antibiotics or depressed immune system or certain
hormones. These dormancy breakers can be the
biggest risk factors in the invasion of humans’
fungi.”2​

The fungal spores in their cell wall and deficient forms

inside the human cell are able to incorporate their DNA
with the human DNA to create a hybrid or mutated cell.
The cell now changes  from aerobic (in the presence of
oxygen) to anaerobic (the absence of oxygen)
respiration.
 
This anaerobic respiration gives off lactic acid, which in
turn  lowers the pH of the body. Fungus and disease
thrive in an acid pH.
 
In her book, Cell Wall Deficient Forms, Ida Mattman
further explains how the fungi can merge into a human
cell:​

Chemical analyses show that the walls of these

organisms have a high lipid (fat) content. This
explains why they wash from slides and why they
melt to artefacts when the slide is heat-fixed. Which
is why the cover slip is needed on the slide.
 
These organisms are tiny and they slip into
erythrocytes (red blood cells), thanks to pinocytosis (the
ability of certain substances to be able to merge into the
cell). Within the red blood cell they are protected from
phagocytosis (destruction) by immune cells (white blood
cells) and have transportation to all areas of the body.3
 
As the fungal cell is now merged with the human cell, it
escapes destruction by the white blood cell because the
white blood cell now sees it as a human cell.
 
PLEOMORPHISM (many forms)
Pleomorphism describes the changing role of microbes
in the human body. Pleomorphism is the Carbon Cycle
in action.  Medicine today is based on Louis Pasteur’s
theory of monomorphism, which states  that bacteria is
only ever bacteria, or fungus  is only ever fungus. The
following scientists and doctors have proven otherwise. 
 
Professor Gunther Enderlein (1872-1968) called the
tiny biological unit of life a ‘protit’. It has since been
named a microorganism. Enderlein observed when
looking at live blood under a microscope that ‘protits’
remained small in response to a healthy condition as
they built and worked within the body. But when these
life units encountered a disturbed inner condition they
enlarged and change into more complex forms including
bacteria and fungus. This is called pleomorphism:
relating to the ability of these small life units to change
roles.​

Antoine Bechamp (1816-1908) was a Master of

Pharmacy, Doctor of Science, Doctor of Medicine,
Professor of Medical Chemistry and Pharmacy, Fellow
and Professor of Physics and Toxicology, Professor of
Biological Chemistry and a Dean of Faculty of Medicine.
Bechamp named the microscopic forms of life that he
viewed through the microscope ‘microzymas’ or small
ferments, describing the microscopic life form’s digestion
as fermentation. For example, bacteria decompose dead
leaves and rocks into dust. Bechamp stated,
“Microzymas are at the beginning and end of all
organisations”.
 
He referred to ‘microzymas’ as the builders and
destroyers of cells. “In the state of health the
‘microzymas’ act harmoniously and our life is in every
sense of the word a regular fermentation.” Whenever 
there is cell damage these ‘microzymas’ change their
function and turn into forms capable of more vigorous 
fermentative breakdown. This led Bechamp to conclude:
“Diseases are born of us and in us.”
 
Claude Bernard (1813-1878) was a French
physiologist. Bernard called the internal environment
of the body ‘The Terrain’. He maintained that the
condition of ‘The Terrain’ was the most important in
disease conditions, much  more so than the
microorganism, as the microorganism changed  its
role depending on the condition of ‘The Terrain’ (the
body).
 
 Royal Raymond Rife (1888-1971) built a
microscope with 31,000 diometres revolution which
was capable of detail and clarity surpassing any
other micro- scope of its day, or even for that matter,
our day. Weighing 90 kilograms (200 pounds),
standing 60 centimetres (2 feet) high and containing
5,682 parts, it was an unsung wonder  of the world. It
used prismatically dispersed natural light. Royal
Rife’s work demonstrated beyond a shadow of a
doubt that microscopic life forms are pleomorphic. A
major upshot of his work was his ability through
several pleomorphic stages, to transform a virus he
found in cancer tissues into a fungus, plant the
fungus  into an asparagus-based medium, and
produce bacillus E coli, the type of microform found
in the human intestine. He repeated this hundreds of
times.​

The Mayo Clinic’s Dr Edward Rosenon wrote as

early as 1914 in the Journal of Infectious Diseases
that “It would seem that focal (mouth) infections are
no longer looked upon merely as a place of entrance
of bacteria but as a place where conditions are
favourable for them to acquire  the properties that
give them a wide range of affinities for various
structures.”​

Dr Virginia Livingston, in 1947, discovered a

pleomorphic organism in all cancers she studied. She
found it could be both helpful and unhelpful to the body,
and that it is “dormant until  activated by the need to
repair damaged cells”. In 1953 with two other women 
doctors, Dr Diller and Dr Jackson, they presented an
exhibit  at a meeting of the American Medical
Association with visual footage of pleomorphic changes.
They showed the link between these microbes and
cancer.
 
In 1974, Ida H. Mattman of the department of
Biology Wayne State University published Cell Wall
Deficient Forms. Though pleomorphism was a
proven phenomenon, the orthodox school continued
to ignore it. Mattman writes:
 
Current bacteriology holds the belief that each species
of bacteria has only a certain simple form. . . in contrast,
this writer, using carefully prepared
pure cultures found that bacteria pass through stages
with markedly different morphology. Pleomorphic forms
are the first growth in culture. Bacterial life is subject to a
series of diverse morphological stages, only one of
which is the classical rod, coccus, spirillum or
spirochete. Granular, mycelial, and large body stages
are all capable of reverting to the parent forms . . . the
shape the variants adopt is largely determined by the
presence and concentration of certain amino acids,
carbohydrates, ions and gases in the environment.”4​

Time lapse photography shows that many agents and

conditions cause a bacterium to alter its morphology,
exchanging a rigid format for a pleomorphic outline.​

 Florence Seibert, Professor Emeritus of the

Biochemistry University of Pennsylvania, wrote the book
on this subject Pebbles on the Hill of a Scientist in 1968.
“We were able to isolate bacteria from every piece of
tumour and every acute leukemia blood specimen we
had.” This was published in the Annuls of the New York
Academy of Sciences: “One of the most interesting
properties of these bacteria is their great pleomorphism.
For example, they readily change their shape from round
cocci, to elongate rods and even to long thread like
filaments depending on what medium they grow on and
how long they grow.”
 
In a paper presented to the New York Academy of
Sciences in 1969, Dr Virginia Livingston and Dr
Elenor Alexander Jackson declared that a single
cancer microorganism exists. They said that the
reason an army of cancer researchers couldn’t find it
was that it changed form.
 
“The organism has remained an unclassified
mystery, due in part to its pleomorphism and its
stimulation of other microorganisms. Phases may
resemble viruses, micrococci, diptheroids, bacilli and
fungi.”
 
In 1980, French bacteriologists Sorin Sonea and
Maurice Parisset published their book A New
Bacteriology. The central theme of their book was that
bacterial pleomorphism was now a scientific fact. They
stated that, “different  types of bacteria were only
different manifestations of a unified bacterial world”.
 
In 2001, Dr Robert Young explained in his book Sick
and Tired that he had made similar observations and
had identified this pleomorphic cycle. He states  that
these microforms in live cells became bacteria, then
yeast and fungus, and then became mould. The acids
produced by these life forms are poisons and can poison
the human body. The book contains photographs of
slides taken of the microorganisms changing form.​

These scientists are all describing a process well

known on planet Earth as the Carbon Cycle. The Bible
describes it in Genesis 3:19: “We came from dust and
we return to dust.”
 
The Carbon Cycle is demonstrated on the rainforest
floor and in the compost bin. It is the microscopic life
forms that cause this Carbon Cycle to happen.
 
The same microorganisms that cause an apple to grow
also cause it to ripen, and also cause it to rot, bringing it
back to dust. If the apple is damaged the Carbon Cycle
can kick in earlier. The environment dictates the activity
or role of these life forms. The final breakdown is
accomplished by yeast, fungus and mould. They can be
called the undertakers. This is their role on planet Earth.
 
 A basic law of science states: “Nothing is created and
nothing is destroyed”. It changes form. This is
pleomorphism.
 
If not for the important role of bacteria, fungus, yeast
and mould, this planet would be covered in rubbish.
 
The medical textbook, Principles and Practice of
Clinical Mycology, written by C.C. Kibbler in 1996, shows
in detail the fungal link in every human disease. 
Note the chapter titles:
The Fungal Kingdom: Essentials of Mycology 
Pathogenesis of Fungal Diseases 
Epidemiology of Fungal Diseases
Diagnosis of Fungal Diseases
Antifungal Therapy
Fungal Disease of Bone and Joint
Fungal Diseases of the Cardiovascular System
Fungal Meningitis
Mycoses Causing Mass Legions of the Central
Nervous System
Fungal Disease in Dermatology
Fungal Infections of the Ear, Nose and Throat 
Fungemia and Disseminated Fungal Infection 
Fungal Infection of the Gastro-Intestinal Tract 
Fungal Diseases in Genitourinary Medicine
 Fungal Infections of the Kidney and those associated
with Renal Failure, Dialysis and Renal
Transplantation
Fungal Diseases in Ophthalmology
Fungal Infections of the Respiratory Tract

​
In Chapter 2, Kibbler states: “The escalating incidence of
fungal infections is linked in part to the widespread use
of broad-spectrum antibiotics and the advent of
increasing numbers of patients with cancer and other
underlying diseases receiving intensive
immunosuppressant regimens.”
 
I have included the following chart (from Kibbler’s
book) which gives a short and concise  summary of
common human fungal pathogens and the diseases they
can cause.
__________________________________________
_____________________________​

Chapter Five References

 
1    Kaufman, D, (2002), The Germ that Causes
Cancer, Mediatrition, page 124.
2    ibid, page 139.
3    Mattman,  I, (2000, first published September
1974),  Cell Wall Deficient Forms, Third Edition, 
CRC Press. page 10.
4    ibid, page 32.
 Chapter 6

The Link Between Fungus And Cancer

 

As we have discussed, over the last century and

before, many researchers have proven the fungal link in
disease. Let us now look at some compelling evidence
linking fungus  with cancer over the last few decades.
 
Professor A.V Constantine, former head of the World
Health Organization, Department of Mycology, has
written several books in the Fungal Bionic Series
showing the relationship between fungus  and disease,
including cancer. These books provide documentary
evidence that fungi and their biological metabolites, the
mycotoxins, are silent and relentless attackers of human
health in that they cause the major ‘degenerative’ and
‘cancerous’ diseases that plague mankind. Constantine
backs his theory with more than 20 years of research;
his books were published in the late 1990s.
 
Doug Kaufmann has written a series of books also
showing the relation- ship between fungus  and disease.
Three of his books Fungal Link One, Two and Three
show the link with various diseases. But his most
remarkable book called The Germ That Causes Cancer
goes into the history of medicine in the 19th, 20th and
beginning of the 21st century showing the alarming fact
that the link between fungus  and cancer has been
known for over a hundred years. These books were
published in the 1990s.
 
In 2007, Dr Tullio Simoncini published a book called
Cancer is a Fungus: A revolution in the therapy of
tumours. Dr Simoncini is a medical doctor and surgeon
based in Rome who specialises in Oncology,
Diabetology and Metabolic disorders. He is also a
Doctor of Philosophy. After quoting much  research to
prove his theory, Simoncini states  in his book: “Candida
is truly the cancer and it must  be fought from this
standpoint in all its pathogenic variants.”1
 
He has had quite phenomenal results by treating
cancer with a very simple treatment that has been used
to treat fungus  in agriculture for many years— sodium
bicarbonate.
 
Sodium bicarbonate is safe, extremely inexpensive, it
can be bought in a supermarket for a few dollars and
yet, it is a deadly killer to cancer cells for it hits them with
a shock wave of alkalinity. This alkalinity allows a rush of
oxygen into the cancer cell. Cancer cannot survive in the
presence of high levels of oxygen. By making  the terrain
where the fungus  is living completely inorganic, sodium
bicarbonate eliminates the slightest organic material that
fungus uses for nourishment. Sodium bicarbonate is
currently used to treat oral candidiasis in children and
appears to be such a simple  and handy weapon  in
uprooting, inhibiting and even reversing any malignant
growth wherever  it is applied.
 
Simoncini uses a local application of sodium
bicarbonate in solution where possible, but resorts to
inserting catheters for areas that cannot be reached with
local applications. He states  that almost  all organs can
be treated with this therapy. He has found this to be a
very powerful weapon against fungi in these areas,
stating that its effectiveness is painless leaving no after
effects with very low risks:
 
We have seen that fungi are able to quickly mutate
their genetic structure. That means that after an
initial phase of sensitivity to fungicides, in a short
time they are able to codify them and to metabolise
them without been damaged by them—rather
paradoxically, they extract a benefit from their high
toxicity on the organism.2
 
In other words, many antifungal therapies may be
effective at first but consistently lose their effectiveness
with time.
 
Sodium bicarbonate instead, as it is extremely
diffusible and without that structural complexity that fungi
can easily codify, retains its ability to penetrate the
masses for a long time. This is also and especially due
to the speed at which it disintegrates them,  which
makes it impossible for the fungi to adapt so that it
cannot defend itself.
 
Along with the sodium bicarbonate treatment,
Simoncini stresses the importance of assessing the
emotional health of the patient along with proper
hydration and diet.3
​

 ​

Dr T. Colin Campbell’s book The China Study (2006) is

being cited as one of the most important books on
nutrition ever written. In the first few chapters of the
book, Campbell talks about his early career, which was
spent  working with two of the most toxic chemicals ever
discovered—Dioxin and Aflatoxin. He was asked to
investigate the unusually high prevalence of liver cancer
in Filipino children. This was linked to the high
consumption of aflatoxin, a mould toxin found in peanuts
and corn. In his research, the peanut butter the children
consumed was found to have far higher levels of
aflatoxin than standard peanuts. What startled Campbell
was the high death rate amongst the wealthy children.
He found that the wealthier Filipino families ate high
amounts of meat and dairy products, compared to the
poorer children who were on a traditional Chinese diet of
mainly vegetables, rice, some soy and a little fish.
 
 Around this time, a research paper from India surfaced
in the American Medical Association Journal. The paper
described an experiment observing the link between
liver cancer and protein consumption in two groups of
laboratory rats. One group was given aflatoxin and then
fed a diet containing 20 percent animal protein. The
second was given the same level of aflatoxin and then
fed a diet containing just 5 percent animal protein. Every
single rat fed 20 percent animal protein developed liver
cancer or its precursor lesions, but not a single rat fed a
5 percent protein diet got liver cancer or its precursor
lesions. This was not a trivial difference: it was a 100
percent versus 0 percent. Rarely in research do you get
these results.4
 
As these results confirmed what Campbell was finding,
he applied  for funding and spent  the next few decades
researching this himself. Campbell and his team
organised a very large study of several hundred rats.
Rats generally live two years. The study was a hundred
weeks in length. All animals that were administered
aflatoxin and were fed 20 percent levels of casein
(animal protein) were dead or near death from liver
tumours at 100 weeks. All animals administered the
same level of aflatoxin but fed the low 5 percent protein
diet were alive, active and thriving with sleek hair coats
at 100 weeks. This was a virtual 100 to 0 score. A result 
rarely seen in research and almost identical to the
original research in India.5, 6
  
In his experiments, Campbell was surprised to find that
plant protein did not promote cancer growth, even at a
20 percent level. When the rats were given 20 percent
plant protein, the results were similar to a 5 percent
animal protein response. In other words, the cancer
protective effect given by 5 percent animal protein was
also given with 20 percent plant protein.
 
Campbell discovered that low-protein diets or their
equivalents (plant protein), reduce tumours by the
following mechanisms:
 
Less aflatoxin entered the cell
Cells multiplied more slowly
Multiple changes occurred within the enzyme
complex to reduce its activity
The quantity of critical components of the
relevant enzymes was reduced
  Less aflatoxin-DNA adducts were formed.
 
The recommended daily allowance for protein
consumption is 10 percent of our energy. The average
Australian consumes 15–16 percent protein. Ten percent
dietary protein is equivalent to eating 50–60 grams of
protein per day. The average Australian is eating 70–100
grams of protein per day. This is generally animal
protein. As the research confirms, this amount of protein
is not a problem if it comes from plants.
 
The October 2007 Australian edition of Time presented
a very interesting article on breast cancer. In the section
‘Western Ways, Western  Woes’ it stated that, “If the
spread of US and European lifestyles  is indeed
contributing to the breast cancer boom, the first and
worse of all those new habits is almost surely diet. In a
study released in July, scientists traced the eating habits
of 3000 Chinese women  ranging  in age from 25-64.
Half of the group ate a ‘meat- sweet’ diet of Western 
cuisine, rich in red meat, shrimp, fish, candy, desserts,
bread and milk. The others stuck to more traditional
Asian fare of vegetables, sprouts, beans, tofu, fish and
soy milk. Post-menopausal women  in the ‘meat- sweet’
group showed a 60 percent greater risk of developing
the most common kind of breast cancer.”
 
Dr Otto Warburg was certainly not an author of the last
decade, but his findings in the earlier part of the 20th
century support what these authors are saying. The two-
time Nobel prize winner stated in his book The
Metabolism of Tumours that “The primary cause of
cancer was the replacement of oxygen in the respiratory
cell chemistry by the fermentation of glucose.” The
human cell prefers to function aerobically, that is using
oxygen. Fungus and cancer cells function anaerobically,
that is without oxygen using fermentation. In 1931 Dr
Warburg received his Nobel prize for this
discovery. Fungus and cancer cells not only create acid
as the anaerobic cell gives off lactic acid as its waste,
but they also thrive in an acid environment. “Cancer is a
dark thing living in an acidic place devoid of oxygen.”​

CURRENT MEDICAL CANCER TREATMENTS

Chemotherapy Reassessed
Professor Gianfranco Valse Pantellini in the treatise
interview ‘The Individual, Disease and Medicine’ says
this of chemotherapy: “It has a devastating action  on the
whole organism . . . it is based on an axiom—rather than
a paradox . . . that which causes cancer cures it. Look at
what level of absurdity we managed to get to . . .” 7
 
A quote from Dr Simoncini’s book states;
 
Chemotherapy in fact destroys everything and how it
can make the fungi mass regress is still a mystery. It
is a given fact that it dramatically exhausts the cells
of the marrow and of the blood, thus allowing a
greater spreading of the infection.
It irreversibly intoxicates the liver, thus preventing it
from building new elements of defence, and it
mercilessly knocks out nerve cells, thus weakening
the organisms’ reactive capabilities and delivering it
to the invaders.8​

Australian Oncologists
 In March 2006, an important paper was published in
the journal Clinical Oncology entitled ‘The Contribution
of Cytotoxic Chemotherapy to 5-year Survival in Adult
Malignancies.’ This paper set out to accurately quantify
and assess the actual benefit conferred by
chemotherapy in the treatment of adults with the most
common types of cancer. Although the paper has
attracted some attention in Australia, the native country
of the paper’s authors, it has been greeted with
complete silence  by the rest of the world.
 
  
All three of the paper’s authors are oncologists. Lead
author Associate Professor Graeme Morgan is a
radiation oncologist at Royal North Shore Hospital in
Sydney; Professor Robyn Ward is a medical oncologist
at University of New South Wales and Saint Vincent’s
Hospital. Professor Ward is also a member of the
Therapeutic Goods Authority of the Australian Federal
Departments of Health and Ageing, the official body that
advises the Australian Government on the suitability and
efficacy of drugs to be listed on the national
Pharmaceutical Benefits Schedule (PBS). The third
author, Doctor Michael Barton, is a radiation oncologist
and a member of the Collaboration for Cancer
Outcomes Research and Evaluation, Liverpool Health
Service, Sydney.
 
The conclusion of these oncologists meticulous study
was based on an analysis of the results of all the
randomised, controlled clinical trials (RCTs) performed in
Australia and the US that reported a statistically
significant increase in 5-year survival due to the use of
chemotherapy in adult malignancies. Survival data were
drawn from the Australian cancer registries and the US
National Cancer Institute’s Surveillance Epidemiology
and End Results (SEER) registry spanning the period
January 1990 until  January 2004.
 
 Wherever data were uncertain, the authors deliberately
erred on the side of overestimating the benefit of
chemotherapy. Even so, the study concluded that
overall, chemotherapy contributes just over 2 percent to
improved survival in cancer patients.​
Radiotherapy
Radiotherapy aims to literally burn out the cancer cells,
but it is very difficult to effect a mortal blow to the cancer
without damaging surrounding tissues and organs.
Damaged tissues are always a target for opportunistic
fungus. Radiotherapy is not addressing the cause,
although it may initially regress cancer growth,
radiotherapy can actually create the very environment
for cancer to flourish.
 
Surgery
Whenever  the human body is cut, it is damaged, thus
again creating a fruitful environment for fungal increase.
Dr Simoncini found that in a few cases, when the tumour
is extremely large and able to be safely removed and the
area washed with sodium bicarbonate, there can be
benefit.
 
However, the body has been designed to heal itself,
and if the tumour has not reached the point of blocking
any major body functions, then given the right
conditions, the tumour may be able to be reduced and
eliminated.
  
CONCLUSION
These toxic treatments do not address the root causes
of cancer. They are dangerous approaches involving
risks. Common  sense speaks to us that a treatment that
burns, poisons and slashes the human body is contrary
to the body’s inbuilt healing mechanisms. We are
morally and ethically obligated  to search out and
investigate alternatives that work with the healing
powers that are inherent in the human body. In the
future, perhaps the current trend  of cancer treatments
will be looked back on as barbaric  as what we now
consider blood letting.
__________________________________________
_____________________________
 
Chapter Six References
​

 ​

1     Simoncini T (2007),  Cancer is a Fungus: A

Revolution in Tumor Therapy, Second edition, 
Edizioni, page 120.
2    ibid. page 142.
3    For more information or to contact Dr Simoncini
visit: <www.cancerfungus.com>
or email:
<t.simoncini@alice.it>.
4    Madhaven TV, and Gopalan C. “The effect of
dietary protein on carcinogenesis of aflatoxin.”
 Arch. Path. 85 (1968): pages 133-137.
5    Youngman LD, and Campbell TC. “Inhibition of
aflatoxin B1-induced gamma-glutamyl
transpeptidase positive  (GGT+) hepatic
preneoplastic foci and tumours by low protein
diets: evidence that altered GGT+ foci indicate
neoplastic potential.” Carcinogenesis 13
(1992):  pages 1607-1613.
6    Youngman LD. The growth and development of
aflatoxin B1-induced preneoplastic lesions,
tumours, metastasis, and spontaneous tumours
as they are influenced by dietary protein level,
type and intervention. Ithaca, NY: Cornell
University PhD Thesis, (1990).
7    Andromeda, Bologna, 3rd edition, (October
1995).
8    Simoncini, op cit, page 138.
 
 Chapter 7

The Role of Genes in Disease: Are we in bondage

to defective Genes?
 

Do genes cause disease? What role does genetics play

in causing disease? Let us begin by having a look at
what genes are.
 
Deep inside the cell of every human being, in the tiny
nucleus, there is an enormous library of information.
This information consists of three thousand million
genetic ‘letters’ called the human genome, or inherited
material. The storage unit is the double stranded DNA
(deoxyribonucleic acid). The storage capacity is
enormous. It is here that the 23 human chromosome
pairs make 46 chromosomes. Every gene occurs twice,
one from the mother, and one from the father. As the
100,000 inherited characteristics or genes are shared
among 23 chromosomes, each chromosome is made up
of about 4,400 genes. The total length of the DNA
strand, if it could be pulled out, is around 2 metres.
 
The stored information contains the codes for the
development of the smallest structures such as the
energy unit inside the cell, the mitochondria, as well as
for building the large organs, such as the heart and the
liver. The DNA is an incredibly complex design which still
baffles scientists today.
 
Not only the anatomy and physiology of the human
frame, but also our numerous talents and
predispositions are encoded here, such as music,  art,
language  aptitude and so on.
 
The exact instructions required for each cell to carry
out its allotted task of function, repair and regeneration is
contained in our 100,000 genes.
 
Ribonucleic acid (RNA) is the active agent that carries
out the DNA’s instructions.  DNA transfers its messages
accurately to the RNA, which becomes the  go-between
to specify the amino acid sequence of a protein. This is
how the next cell is made under the instruction of the
DNA, via the messenger, RNA, whether it is a kidney cell
or a liver cell or a brain cell.
 
In 1953 the headlines in the newspaper proclaimed,
‘Secret of Life Discovered!’ Watson and Crick had been
able to unravel the structure and function of the DNA
molecule. The secret code to produce the new cell had
been cracked! This discovery led Francis Crick to create
biology’s ‘Central Dogma’, the belief that DNA rules.
Now many of mankind’s problems were blamed  on the
genes!
 
 But, within the last decade, many researchers are
coming up with some compelling evidence that
decidedly challenges this theory. The evidence is
mounting that reveals the environment—nutritional,
spiritual, emotional and mental—affects gene
expression. This is good news! We are not locked into
the blueprint of the genetic code contained in our genes.
Thus it is often quoted, “Genetics loads the gun, but
lifestyle pulls the trigger." Some scientists are now
claiming that only 2 percent of diseases can be blamed 
on the genes. Research regarding the development of
the genetic code is showing that influences, while the
unborn child’s DNA is developing in the womb, are
affecting the genetics more than inherited information.
 
Dr Thomas Verny in his book The Secret Life of the
Unborn Child, published in 1981, states  that the
influence of the parents starts  before the child is born.
Though the scientific evidence was impressive, the
‘experts’ were sceptical. The evidence is now gaining
momentum. In 1998, David Chamberlain’s book, The
Mind of Your Newborn Baby, showed that the foetal
nervous system contains an enormous potential for
sensory and learning. Dr Peter Nathanielsz also
published his book, Life in the Womb; The Origin of
Health and Disease (1999). He sheds further light on the
subject. “There is mounting evidence that programming
of lifetime health by the conditions in the womb is
equally, if not more important, than our genes in
determining how we perform mentally and physically 
through life.”
 
Dr Daniel J. Siegel in The Developing Mind (1999)
writes: “For the growing brain of a young child, the social
world supplies the most important experiences
influencing the expression of genes, which determines
how neurons connect to one another in creating the
neuronal pathways which give rise to mental activity.”
 
Considering this information, it is not surprising that
many health professionals today are looking at health
from the cellular level. If the DNA is damaged, the cell
will be incapable of reproducing a healthy cell. If the
DNA is without the basic building blocks or ingredients it
needs to reproduce a healthy cell, then the new cell will
not be well!
 
Let us now consider what damages the cell, thus the
DNA, and then we will have a look at the cell’s basic
requirements for functioning and the ramifications of a
deficiency  in one or more of these nutrients. To
conclude, we will consider some ‘superfoods’ which
contain generous amounts of the nutrients required to
regenerate and restore  damaged DNA.
 
DAMAGE
A drop in oxygen  levels causes the DNA structure to
become very susceptible to breakage. Dr Linus Pauling
found that cancer was caused by a broken gene that
resulted because of a lack of oxygen in the cell. Lack of
oxygen may be caused by many factors:

breathing low oxygenated air

lack of exercise
chemical poisoning
heavy metal poisoning (mercury, lead, arsenic,
cadmium)
gastric dysfunction (the inability to effectively
digest food)
 deficiency of vitamin B12, iron and copper, as all
greatly reduce the red blood cells’ ability to carry
oxygen.
 
Environmental Poisons are huge today with barely a
spot on the planet  not affected. These poisons range
from machinery by-products to chemicals on food and
toxic household cleaning products. In his book, Is Your
House Making You Sick?, Dr Dingle discusses the effect
of these household poisons. Dr Dingle also reveals how
fungus  can develop and spread in a house. 
Environmental poisons and fungus  are capable of
causing damage in the DNA.
 
Xenoestrogens can also be included in the
environmental poisons. These estrogen mimicers, which
are found in most environmental toxins and the oral
contraceptive pill, are responsible for some mutations in
the DNA.
 
Alcohol is a killer at the cellular level. It is well known 
that alcohol kills brain cells and it also damages the
DNA. This is evidenced in children born with Foetal
Alcohol Syndrome.
 
The 4000 chemicals contained in one cigarette cause
damage to the DNA structure. Research has shown 
children of parents who smoke are born with less alveoli
in their lungs.
 
Genetically Modified Food produce proteins that the
DNA does not recognise and so is unable to use these
proteins in the reproduction of a new cell. The result is
mutated cells.
 
Acid pH Environment at the cellular level can result  in
breakages in the DNA strands. How this can be
controlled is discussed in another chapter.
 
Toxic Emotions can damage the structure of the DNA.
In his book, The Biology of Belief, Bruce Lipton, PhD,
describes how emotions can be toxic to our health. He
shows how we are not locked into our genetic patterns,
but our genetics are dramatically altered  by
environmental factors, even in the womb! Our beliefs,
our emotions are all part of the environment by which
we, our cells, our DNA, are affected. Hate, fear, anxiety,
discontent, guilt and distrust, have the ability to cause
damage at a cellular level.​

DNA Nutrients
The outer upright structure of the DNA is made from
polysaccharides. Polysaccharides are found in all
complex carbohydrates. This includes whole grains, root
vegetables  and fruits.
 
 The rungs that span across from side to side are made
from amino acids (nucleotides). The food source that
contains the most efficient  burning proteins is legumes 
(lentils, chickpeas, soy beans and so on), nuts and
seeds.
 
The rungs are attached to the upright polysaccharide
structure by minerals. Vegetables are the food group
containing the highest amount of minerals, dark green
leafy vegetables  being notably higher than any other. 
 
Most mutations appear to be a result  of mineral
deficiencies. A deficiency  in one or two minerals causes
a mutation in the DNA. When this mutation occurs, the
message that the DNA gives to the RNA is also faulty.
This explains why arthritic cells and irritable bowel cells,
to name just a few, continue to be made. The RNA must 
have the necessary minerals to complete the protein.​

THE MAIN CAUSES OF MINERAL DEFICIENCIES

Impoverished Soils
Australian soil has been mineral deficient for
approximately 50 years now because of overtaxing the
soil by not alternating crops and also not giving the soil
regular rests. Soil is often not fed between crops.
Superphosphate is used to attain quick lush growth from
the phosphorus, but the plant sadly lacks important
minerals, because superphosphate kills the microbes in
the soil that are responsible for delivering the minerals to
the plants. The high phosphorus levels in the food
results in a drop in calcium and magnesium.
 
Herbicides, Insecticides and Pesticides
With deficiencies in the soil, the plant becomes
deficient and in its malnourished state becomes
susceptible to disease. Next the farmer brings in the
chemicals to kill the bugs that are eating the plant.  Now
the plants are not only lacking the basic nutrients,
resulting in mineral deficient food that is unable to supply
the basic requirements for the DNA to reproduce
another healthy cell, but they also contain poisons that
can contribute to further damage at the DNA level.
 
Dehydration contributes to mineral deficiency  by
causing the kidneys to excrete calcium.
 
Caffeine not only dehydrates the body, but also
leaches calcium and magnesium, and is an antagonist to
the neurotransmitter, adenosine. Adenosine is needed
for RNA synthesis (function).
 
GOOD NEWS!
The human body has the ability to heal itself. It will heal
itself if given the right conditions. Especially the right
nutrition.
 
 Minerals are essential. Lack of minerals is the number
one cause of DNA mutations. Organic food is no longer
an option but a must. Organic gardening ensures the soil
is well-fed, and the microbes that break down the
mineral in the soil making  them available for the plant
are nurtured by composting. The result  is food that
contains all the necessary minerals for
proper functioning DNA.
 
SUPER FOODS
There are foods that have exceptional properties to
bring about a healing condition. The foods with these
properties are very high in minerals and some are
passed by as being a pest—often pulled out, burnt or
poisoned. It is because of their wide range and
exceptionally high content of minerals that they are so
beneficial in reversing illness through supplying the
essential and missing components at the DNA level.
 
Following are some herbs that have been naturally
designed to boost the healing powers of the body.
 
Stinging nettle: This plant is able to pull more minerals
out of the soil than any other plant. In many European
countries it is prized as a miracle  food. Isabell Shipard
in her book, How can I use Herbs in my Daily Life?,
gives an excellent description of stinging nettle and it’s
impressive array of minerals and vitamins: Iron, calcium,
magnesium, potassium, manganese, selenium, silicon,
sodium, zinc, copper, chlorine, sulphur, chromium,
iodine, Vitamins A,B,C,D,E and K.
 
Stinging nettle is known  to build red blood cells
because of its very high chlorophyll content. Chlorophyll
is almost  identical in molecular structure to human
blood. As a result,  it aids in the delivery of oxygen
through the body. But how do we eat it?
 
A tea can be made by pouring boiling water onto the
leaves, let sit for ten minutes and strain, or the leaves
can be cooked like spinach. (Handy hint: use leather
gloves when collecting and chopping!) Stinging nettle
can also be added to other vegetables  when making  a
juice.
 
Aloe Vera: This wonder plant is well known and
easily grown.
 
Aloe vera also contains a very impressive line-up of of
minerals and vitamins: Vitamins B1, B2, B3, B6, B9 (folic
acid), B12, A, C and Minerals including calcium, zinc,
chromium, magnesium, potassium, sodium, manganese,
chlorine, copper, phosphorous, sulphur, silicon, iron,
cobalt and boron. It is a polysaccharide. Aloe vera also
contains two monoatomic elements—iridium and
rhodium.  These two elements are beginning to receive
a lot of attention as they appear to be able to directly aid
in the restoration of damaged or mutated DNA
structures.
 
Aloe vera can be added to vegetable juice. Use the
clear gel, which is revealed once the skin is peeled
away. Up to two dessertspoons daily is recommended to
assist DNA healing.
 
Comfrey: Comfrey also contains iridium and rhodium
and Vitamins B1, B2, B3, B5, B6, B12, Minerals
including calcium, phosphorus, cobalt, magnesium,
potassium, iron, sulphur, manganese, sodium,
chromium, copper, boron, lead, zinc and selenium.
Comfrey leaves can be added to vegetable juices or
finely chopped and sprinkled through salads.
 
Super Emotions: Just as important as the super foods
are super emotions. Love, tenderness, mercy, joy,
peace, gentleness and compassion are emotions that
have the ability to bring restoration and healing at a
cellular level. These emotions are designed to heal.​

MINERALS IN THE HUMAN GENOME

 
To illustrate the importance of minerals let us have a
look at how many times each appears in the human
genome (the genetic information contained in the DNA).
 
 
 Aluminum: 23 million (excess is toxic, the
antidote is the chemical element yttrium, found in
lettuce);
 
Cobalt: 19 million (the central molecule of B12,
holds the DNA strands together);
 
B12: 18.8 million (deficiency causes DNA
breakages which results in cellular mutations);
 
Sodium: 18 million (keeps calcium mobile,  main
transport vehicle of nutrients from food to liver);
 
Lithium: 17 million (the work horse of our
emotions);
 

Silica: 17 million (controls ovarian  DNA, highest

source is cucumber);
 

Boron: 15.2 million (activates vitamin D and

controls 229 genes);
 
Potassium: 15 million (necessary for proper 
heart function and the sodium/ potassium cellular
pump);
 
Sulphur: 12 million (essential for cartilage,  also
liver detoxification);
 
Chlorine: 11 million (component of stomach
digestive  enzymes);
 
Magnesium: 11 million (major mineral in tumour-
suppressing genes; anti-dote for phosphorus
overload);
 
Phosphorus: 8 million (an essential mineral for
DNA function, but excesswill deplete  magnesium
stores);
 
Selenium: 2 million (essential for stabilising the
double strands of the tumour-suppressing genes;
the CEO for iron, copper, and zinc; this mineral
 also detoxifies mercury, lead, arsenic and
cadmium).
 
We do not have a number for presence in the
human genome for the following minerals, but they
are as equal in importance:​

  Carbon: The carbon content is high in vitamin C

and protects against disease. Carbon and
selenium work closely together;
 
  Nitrogen: Nitrogen as used in the form of
protein;

 
  Chromium: The CEO for sugar regulation in the
body; works closely with insulin.
 
Manganese: Used in the brain for memory recall,
essential for nerve function;
 
  Iron: A deficiency  is often because of low levels
of copper, B12 and vitamin C. Iron is a major
component of the red blood cells;​

   Copper: Used by the DNA to form the tumour-

suppressing gene p53, used by the joints as
elastin. A deficiency  in copper can cause
hyperthyroidism;​

  Zinc: Essential for reproduction and immunity,

and works with copper;
 
  Molybdenum: Prevents the formation of uric acid
crystals (gout), used in detoxification; safeguards
DNA strands;
 
  Iodine: Essential for thyroid function and the
immune system; regulates temperature.

 
ORBITALLY REARRANGED MONATOMIC
ELEMENTS (ORMES)
Sea water contains all the minerals that the body
needs,  and in the right balance. This is why sea water is
called an isotonic solution. Many of these elements are
present in an Orbitally Rearranged Monatomic form
(ORMES). What this means is that these minerals or
elements have changed  their state and now exhibit
superconductivity higher than their commonly found
state.
 A process has been developed that causes the
ORMES to ‘drop out’ of the sea water while the
remaining salty water is removed. The remaining
colloidal elements (ORMES) are present in a white
cloud-like suspended form. The white liquid is alkaline
and stable in nature and is easily assimilated by the
human body. ORMES can produce a detox reaction so it
is recommended to begin with a couple of drops under
the tongue  and slowly increase. Consult your health
professional for dosage.
 
The monatomic elements, rhodium and iridium, are
receiving attention today as having the ability to repair
DNA damage. A major pharmaceutical company in the
US, BMS, has found that these ORMES interact with the
human DNA to correct and perfect the structure.​

Sea water has 175,000 ppb dissolved solids and

has a pH of around 7.5.
 
ORMES have 5200 dissolved ppb solids with a
pH of around 10.75. Foods with the highest
content of rhodium and iridium are aloe vera,
almond, apricot seed, flaxseed, sheep sorrel,
carrots and blood root. These plants must  be
grown in organic,  mineral-rich soils.
 
 Our DNA and RNA would literally fall apart without
minerals, which effectivly glue the amino acid bands
(nucleotides) to the walls of the DNA structure, which
are made up of polysaccharides.
 
 
 
 
 Chapter 8

Fuel for Life: Food performs or deforms

 

The human body has been designed to heal itself. It is

a self-cleansing, self-healing organism. The human body
will heal itself, if given the right conditions. We will now
consider one of the most important conditions—the right
fuel.
 
One of Hippocrates’ most quoted  statements is: “Let
food be your medicine, and medicine be your food.” This
makes a lot of sense when one considers that the food
we eat is broken down into microscopic particles that are
absorbed into the bloodstream and eventually reach
every cell in our body. Our ingested food is the cell’s
fuel. The fact is, we are just a bunch of cells, so the
nutritional status of every cell basically determines the
health of the body, and the nutritional status of each cell
is determined by the food we eat!
 
Food that is grown in mineral-rich soil, is mineral rich.
Their mineral wealth is due to the microorganisms that
release these minerals from the soil into the plant. This
food contains all the nourishment the cell needs.
 
Common agriculture habits that deplete  the soil of their
minerals by growing the same crops repeatedly, year
after year without replenishing the soil with compost,
results in impoverished soils which results in
impoverished plants, the end product being
impoverished people!
 
The resulting impoverished plants are unable to resist
disease, and so now the farmer must  spray his crop
with poisonous sprays so that they may survive. The
plant is now not only nutrient deficient but is laden with
toxic chemicals!
 
Add to this long refrigeration and overcooking, and by
the time most food reaches the table it is almost  totally
inadequate to supply even the most basic needs of each
cell in the body. No wonder  many bodies are not able to
heal! Organically grown food is becoming essential
rather than optional. But there’s more.
 
There are three essential nutrients required by the
human body for life. They are fibre, protein  and fat.
Essential means the body cannot make it, so it must be
added to the diet.
 
The following three food groups—fibre, protein  and fat
also keep the food in the stomach longer.
 
This is necessary to:​

1.  Ensure a consistent, regular, steady release of

glucose to every cell in the body.
 2.  Give the stomach the essential 3–4 hours 
needed to digest the food, followed by an hour of
rest. This stomach rest is a vital component of
digestion, because it is here that the gastric
glands replace the enzymes needed for the next
meal.
3.  Prevent the unnecessary, expensive and time-
consuming pastime of continual eating.​

FIBRE
When considering fibre, one is also considering the
vitamins (vital for life), and minerals (mini-components of
life). The food with the highest fibre content is
vegetables; they are also the highest source of minerals.
Minerals make up the basic components of the body, but
they cannot function without vitamins.  These two
essential nutrients are necessary for every chemical
reaction in the body, often called catalysts. Fibre is also
found in whole grains, fruit, legumes, seeds and nuts.
Fibre is needed by the gastrointestinal tract to stimulate
peristalsis and sweep the many little curves and corners
found there. The house needs its daily sweep; fibre is
the broom. A fact not realised by many, is that the
refining of grains to remove the fibre can also remove up
to 80 percent of the vitamins.​

PROTEIN
Protein is an essential nutrient. The nucleus of every
cell in the body (with the exception of the red blood cell
which contains no nucleus) contains the DNA that is
programmed to repair. The DNA requires amino acids to
do the repair. Amino acids are the product of protein
breakdown. No protein, no repair!
 
A person on a low- or no-protein diet cannot heal. The
energy cycle inside every cell requires one or two or
more different amino acids for every chemical reaction,
and there are about 13 of them! Low protein diets may
be the cause of low energy.
 
Every cell in the body is surrounded by a membrane,
and this membrane is made up of 50 percent protein and
50 percent fat.
 
Vegetarian protein is found chiefly in the seed. The
seed is the reproductive part of the plant. To be able to
reproduce itself the seed must  contain all the essential
amino acids or life could not come out of the seed. The
book, Nutrition Almanac, shows that the ‘seeds’ contain
all the essential amino acids required for all cell
molecular functions.
 
There are four groups of seed:
 
Grains: wheat, rye, spelt, barley, oats, millet,
quinoa, buckwheat, amaranth.
 
Legumes: lentils, chickpeas, kidney beans,
soybeans, black eyed beans, lima beans, split
 peas.
 
Nuts: almonds, brazil, pecans, macadamia,
cashews, hazelnuts, walnuts.
 
 
Seeds: pumpkin, sunflower, flaxseed, sesame,
chia.
 
FAT
Every cell in the body is surrounded by a lipid
membrane. Lipid is a form of fat. As previously
mentioned, this membrane is composed of 50 percent
fat and 50 percent protein. The joints need to be oiled,
our eyes, hair, skin, in fact every part of our body needs
to be oiled! The sex hormones and stress hormones in
our bodies are made from cholesterol, which is another
form of fat in our body. A large component of the brain is
fat.
 
The standard Australian diet (SAD) is sadly flawed. Fat
phobia has taken over the nation. This has caused the
SAD diet to become even sadder. Carbohydrates are
now the reigning king as people have rushed to this food
group in an endeavour to escape the so-called  evils of
fat. Current figures show that 62 percent of Australians
are overweight, and this is on the low-fat diet!
 
One reason that has caused nutritionists to advise
people to lower their fat consumption is that fat burns at
9 calories per gram, whereas glucose burns at 4 per
gram. The misconception about calories has risen from
a lack of understanding as to what a calorie is. A calorie
is a unit of energy. If a person wanted a high energy
food what should they eat? Fat! But if more units of
energy are consumed than will be burnt, then it stands to
reason that the body will store it as fat.
 
Three point of consideration at this point. Fats can
overdone, and there are fats that heal and there are fats
that can kill.
 
First we will discuss the killer fats and then we will look
at the fats that heal.
 
KILLER FATS
 
1. Most toxins are found to be fat soluble  and so
are found in the fat of animals. I do not believe
that animals or their products can be considered
safe, and one of the reasons is the exposure to
the environmental toxins and the resulting
 storage in their bodies, especially the areas of
fat.
 
2) Refined sugars and refined carbohydrates are
virtually totally deficient in fibre, and so glucose is
released quickly into the bloodstream. This rapid rise
of glucose demands a corresponding release of high
insulin from the pancreas in an attempt to balance
blood glucose levels. To get these glucose levels
back to normal, insulin facilitates the delivery of
glucose into the cell.
 
But on a high carbohydrate diet there is a high
residue of glucose left over. To solve this problem,
the liver stores a small amount as glycogen (quick-
release glucose stores) and the remaining excess
glucose is stored as fat! This means that the ‘fat-free’
product, which is usually  high in refined sugars in an
attempt to make it palatable, is stored as a far more
dangerous fat.
 
3) Heat alters the molecular structure of fats. When
the molecular structure of fats changes  it becomes
mutagenic, or cancer-forming. The two most
common ways this is seen today is in fried foods and
margarine. The frying of foods is self-explanatory.
The process of converting liquid oils, or
polyunsaturated oils, into solid margarine also
 changes  the molecular structure of fats. All
margarines are saturated fats; if they weren’t, they
would be liquid! But that’s not all. In the process of
producing a solid, ‘spreadable’ butter alternative, we
now have a product that is one molecular structure
short of plastic. The cells do not recognise this. It fits
nowhere and causes untold havoc and damage
everywhere.
 
HEALING FATS
Healing fats can be put into three categories.
 
1. Polyunsaturated fats
Omega 3 and omega 6 are essential fatty acids
(EFAs), so-called  because they are essential to human
health. Animals cannot put these EFAs into their fatty
acid chains. Only plants are able to create these EFAs,
and so they must  be taken into the body via food. They
are found in a variety of plant foods, particularly  some
seeds and nuts.
 
Our body uses unsaturated fats and EFAs to construct,
maintain and repair the membranes that surround every
cell in the body. The electrical system in the brain is
dependent upon an adequate supply of these essential
oils.
 
 These highly unsaturated fatty acids attract oxygen,
help generate electrical currents, and so help transform
light energy into electrical energy, and then into nerve
impulses. In the omega 3 (O3) family, there are two
omega 3s called Eicosapentaenoic acid (EPA) and
Docosahexaenoic acid (DHA), found in cold water fish
and other northern marine animals. These fish are high
in omega 3 because of the red algae they eat.
 
Another member of the omega 3 family is
alphalineolenic acid (ALA), found in flaxseed, chia,
hemp, walnut and soybean. Of the omega 3 family, the
most unsaturated fatty acid is DHA. In the body,
25 percent of the brain is DHA, 40 percent of the
cortical grey matter, and 90 percent of the fatty acid in
the retina is all DHA. From this omega 3 family, the body
is able to convert ALA to the more active and more
unsaturated fatty acid, EPA. The body then converts
EPA into DHA.
 
In fish, the ALA is converted to EPA, then to DHA,
which means the DHA is readily available to the body in
fish oil.
 
But the bad news is that many of the fish with the
highest amounts of DHA and EPA, such as tuna, are
contaminated with high levels of dioxin, mercury and
PCBs (toxic chlorinated hydro-carbons).
  
Thus, a far more desirable way to provide your body
with these vital oils is through seeds and nuts, as ALA.
ALA is the precursor to EPA and DHA. The human body
is able to convert ALA, through several stages, to EPA,
and then to DHA.
 
One of the reasons why an estimated 50 percent of
Australians are deficient in EFAs is the damaging effect
of sugar, stress, alcohol,  many medication (such as
aspirin) and high levels of trans  fatty acids (found in fast
foods). These factors tend to reduce DHA production by
blocking the primary enzymes that convert ALA to DHA.
 
Polyunsaturated fats spoil easily and so are best eaten
in their natural state.
Sources
The foods that are highest in omega 3 (ALA) are
flaxseed (linseed), chia seed, sunflower seeds,
pumpkin seeds, hemp seed, walnuts and soybeans.
There is a small amount in olives and olive oil.
 ​

 ​

2. Monounsaturated Fats
Almonds and olives are the highest source of
monounsaturated fat. All other nuts and seeds contain
small amounts. Our bodies can manufacture saturated
and monounsaturated fats from other foods.
Monounsaturated fats are not as susceptible to damage
as polyunsaturated fats.
 
3. Saturated Fats
The fat in our bodies consists of 45 percent saturated,
50 percent monounsaturated, and 5 percent
polyunsaturated. Considering this, it is clear that our
bodies need over ten times the saturated and
monounsaturated fat as it does polyunsaturated fat.
Saturated fat is a vital nutrient. It provides an important
source of energy for the body and is essential for the
absorption of vitamins and minerals. Saturated fat is
required for proper growth and repair, also maintenance
of all body tissues. This fat is a very stable fat, unlike
mono and poly unsaturated fats. The main sources of
saturated fat are found in animal fats, butter, palm oil
and coconut oil. With the danger of spoiling and high risk
of contamination from environmental poisons with
animal fats, I advise using coconut oil. Dr Bruce Fife has
written several books that explain the amazing health
benefits of coconut oil.
 
WHAT ABOUT CARBOHYDRATES
Never in the history of mankind have human beings
consumed so many carbohydrates! Down on the farm,
the carbohydrates are the slow foods, all requiring an
amount of time to prepare, such as potatoes, pasta, rice,
cereal, bread, cakes and biscuits.
  
However in the city, these foods are the fast ones!
They are found in every fast food shop, easily found in
every town.
 
It is estimated that 78 percent of Australians today live
in the cities, compared to 80 years ago when 70 percent
of Australians lived in the country. These statistics help
to explain why Australians have become such high
carbohydrate consumers. It’s fast, easy food!
 
In light of how the body deals with the excess glucose
produced on a high carbohydrate diet, is it not surprising
that 280 new diabetics are diagnosed daily in Australia.1
One can appreciate the extra demands on the pancreas
with such a high carbohydrate intake.
With the information explaining how the excess
glucose stores as fat, it is clear why 62 percent of
Australians today are overweight.
 
Even scarier is the realisation of how the high
carbohydrate diet, with its high glucose delivery to the
blood, is supplying cancer cells with their favourite fuel.
And at a high rate! Cancer and heart disease  compete
as Australia’s number one killer.
 
Carbohydrates, therefore, need to be viewed as the
negotiating part of the meal. They do not necessarily
need to be eliminated but seriously reviewed.
 
Our consumption of carbohydrates will change
depending on our size, height, weight, age, fitness,
physical activity, mental activity and health.
 
Gluten
The two most popular grains consumed in Australia are
wheat and oats. These grains are high in gluten, much 
higher than other grains. Current figures are revealing
that up to 70 percent of Australians are either  gluten
sensitive, gluten intolerant or celiac. There are four
reasons for this:
1.  Western  Lifestlye diets are high in gluten, such
as cereal and toast for breakfast, sandwiches for
lunch, pasta for dinner, with cakes and biscuits in
between.
2.  In 1968 Mexico, Pakistan and India started to
export a new hybridised wheat. This grain was
developed by Dr Norman Borlaug for the
Cooperative Wheat Research Production Program, a
joint venture by the Rockefeller Foundation and the
Mexican government. Hybridised wheat is much 
shorter, but has a far higher yield, it also contains a
very complex gluten or protein structure, which
produces a far more elastic grain ensuring that pasta
holds together nicely and bread and cakes can bend
without breaking making  it very popular. Today, 99
percent of wheat is from this hybridised grain. While
Borlaug received a Nobel Prize for his lifetime work
to feed a hungry  world, it appears his hybrid grain
with it’s complex gluten structure is far more difficult
for the human body to digest.
3.  Babies are introduced to grains before they are
able to digest them properly. The first teeth that
appear in a baby’s mouth are the four at the front
top, and the four at the bottom front. These teeth are
tearing  teeth, and thus are well designed to handle
fruit and vegetables. Seven to ten months is the
average age these teeth appear.  Next, the first four
molars come through, this happens between
fourteen and twenty-two months of age. These large
four cusped teeth are for grinding;–grinding grain. As
these teeth emerge the glands in the mouth begin to
release ptylin, which is the enzyme that is essential
for the effective digestion of starch.  When babies
are given starch before these molars  are present,
malabsorption syndrome in the gut can develop,
which often manifests itself as gluten intolerance in
later years.
4.  The majority of wheat grown in Australia today is
grown in soils that are fertilised with superphosphate.
Superphosphate kills the microorganisms in the soil
that are responsible for releasing the minerals from
the soil and making  them available to the roots of
the plant.  As a result  the plant becomes mineral
deficient. These minerals are necessary for the
 effective digestion and absorption of the gluten in the
wheat.
Considering the above information, it is wise to ensure
that we include in our daily food program substantial
fibre, adequate protein, sufficient fat, and add the
carbohydrates (ideally gluten free) as the age, size,
height, fitness, health, physical and mental demands
require.
__________________________________________
_____________________________​

Chapter Eight References

 
1  Diabetes Australia,
<http://www.diabetesaustralia.com.au/Understandi
ng-Diabetes/Diabetes-in-
Australia>, accessed
May, 2014.
​

 ​

 ​

 
 Chapter 9

Conquering Candida- and other fungus/yeast-

related problems
 

In this chapter we are going to show how to conquer

fungus/yeast-related problems in the body. We have
established how it can enter the body, and how many
and varied the symptoms can be. The following program
is the basics. Each person will do their own individual
fine-tuning; age, fitness, environment, health status and
the severity of the condition need to be taken into
consideration. It is yours to design a self-healing
program that will work for you.
​

The most powerful way to conquer candida, fungus and

yeast outbreaks in the body is to take the three-pronged
approach.
 
1. Starve the fungus.
2. Kill the fungus.
1. Restore the balance of the beneficial
microbes.
 
1) STARVE THE FUNGUS​

 The favourite food of fungus is sugar and yeast. In

order to starve the fungus, these must be completely
eliminated from the diet.
 
  Sugars: All sugars must be removed from the
diet, particularly cane and beet sugar in all of its
forms. Honey and all other sweeteners including
fruits and fruit juices must be eliminated. This will
deprive the fungus  of its most effective fuel.
Granny Smith apples and grapefruit are the
exception, as these fruits have a lower sugar
content and contain antifungal properties. The
grapefruit seed contains phytochemicals that are
potent fungus killers. ​

  Yeast: All yeast must be removed from the diet.

Yeasted bread (this does not include sourdough
bread, which contains Lactobacillus bacteria), all
alcoholic beverages, yeast spreads and yeast
extracts, brewer’s yeast, mushrooms and soy
sauce.
 
  Old Food: All cooked food over two days old.
Any food that has a trace of mould on it must be
discarded. All rice is particularly susceptible to
fungal growth and must be eaten freshly cooked.​

  Corn and Wheat: Corn grain and wheat grain

are extremely vulnerable to fungal growth when
 they are stored. These grains must be eliminated
in the initial stages while overcoming a fungal
problem in the body.​

  Peanuts: Peanuts are notorious for fungal

infestation and so must be avoided especially in
the form of peanut butter.​
  Meat: Animals are often fed mouldy grains that
are declared unfit for human consumption, and
this fungus is in the meat. Aside from this,
research shows the casein in meat and dairy
products has the ability to encourage fungal
growth. Aged cheeses and most dairy products
commonly show fungal infestation when tested.
 
  Environment: Check that there are no damp and
dark areas in your house where mould can
flourish. Mulch situated close to a house can also
be a source of mould. Be careful of compost bins
and mulch  when they are at their fungal
breakdown stages. SBS produced a DVD series
in 2007 called Is your House Killing You? in
which Dr Peter Dingle, a Senior Lecturer and
Associate Professor at the School of
Environmental Science at Murdoch University in
WA, covered the stories of nine families who
were sick, and in many of the homes there was a
mould problem. Dr Dingle searches for the cause
 and shows how to remedy the problem. The
series is a real eye-opener. He states that bleach
kills mould, but feeds fungus, whereas vinegar
kills mould and fungus.
 
  Chemicals: Eliminate all contact with chemicals.
Assess cleaning products, shampoos and
conditioners, soap, laundry detergents, and even
nylon clothes, especially underwear and night
gowns.

 
  Heavy Metals: Fish today are generally unsafe
to eat because of contamination with mercury
and dioxin, especially the big fish. The bigger the
fish, the higher the concentration of mercury.
Amalgam fillings, used in dentistry, can be up to
60 percent mercury. It is recommended that
these be removed and replaced with white
fillings, which don’t contain mercury.

 
2) KILL THE FUNGUS
The following herbs and foods can assist in bringing
fungus, yeast and can- dida under control:
 
Herbs
 
Garlic: has powerful antifungal properties. When
taking garlic to treat Candida, you may
experience an adverse, albeit healthy, reaction.
This is what is generally referred to as the
‘Herxheimer’ or ‘Die-off’ effect. While living in the
body, most of the offending microbes somehow
manage to evade the body’s immune system.
However, when exposed to powerful eradicators,
large numbers of pathological microbes will die.
Soon after, their cell-wall proteins (which are
essentially toxins) are absorbed through the
weakened mucous membrane. The body then
begins its natural processes to get rid of these
toxins; however, if toxins exist in numbers too
large for the elimination system to handle, you
may experience exhaustion and flu-like
symptoms. The severity will depend on the extent
of your condition, the state of your immune and
eliminatory systems, and how much  garlic you
have consumed. Bring your dose of garlic back to
a manageable amount. Garlic in either  raw or
supplement form is effective.
 
  Olive Leaf Extract: Rich in a phytochemical
called Oleuropein, which has a strong antifungal
effect.
 
   Oregano Oil: An essential oil, containing some
of the most potent antifungal phytochemicals.
 
  Pau D’Arco: A South American herb, contains a
phytochemical Lapachol, which is a powerful
fungicide.
 
  Horopito: A New Zealand herb, contains potent
antifungal properties in the form of Kolorex
capsules.
 
  Grapefruit Seed Extract: One of the strongest
fungus  killers there is.

 
  Iodine: An extremely effective fungicide. Lugol’s
solution contains iodine and potassium iodide in
water at a combined concentration of about 6.5
mg of iodine per drop. Dosage can begin at one
drop a day, applied to the skin. The dose can be
increased to 6-8 drops several times a day as the
body is able.​

Alkalise
  
Alkalise: Another way to kill fungus is to alkalise
the body. Fungus thrives in an acid environment,
and creates an acid environment. This is how
fungus ‘feathers its nest’! In the next chapter we
will discuss how to create the alkaline
environment that fungus hates.

 
Food
 
Foods: The following foods can be added to the
daily diet and will give an added boost to the
body’s ability to conquer fungus  as they contain
impressive amounts of antifungal plant
chemicals.
 
 
As the human body adapts and adjusts to the herbs, it
is advised to alternate the herbal medicines, taking each
two weeks at a time. This will help the body to remain
reactive to the active components in the herbs. It is
recommended that a health professional be consulted for
specific doses to suit the individual.
​

 ​

 
 
  
Coconut in all its forms is 40 percent antifungal.
Caprylic acid is the fatty acid contained in
coconut which is a strong fungicide.

 
 
All  legumes, particularly soy, contain antifungal
properties.

 
 
All raw nuts and seeds can survive storage or
planting only because they contain antifungal
properties (except peanuts and pistachio nuts,
which are particularly susceptible to fungal
growth).
 
If seeds didn’t contain these fungal-fighting agents,
they would never survive storage or planting.​

3) RESTORE THE BALANCE

A contributing factor in most fungal problems is an
imbalance in the gut flora. The largest amount of
microorganisms in the body are found in the
gastrointestinal tract.
The yeasts and bacteria living in the small and large
intestines are extremely beneficial. But only when found
in the right balance.
Candida albicans is yeast that exists in the intestines of
humans. Lactobacillus Acidophilus and Bifidus
bacterium, often called acidophilus and bifidus or the
friendly/healthy bacteria, are the two permanent bacteria
that inhabit the gastrointestinal tract. These are just
three of the four hundred species of indigenous
organisms residing there and when in the correct
balance, they serve us well.
 
Drugs, antibiotics, alcohol, refined sugar, stress and
unhealthy lifestyle habits have the ability to inhibit and
destroy the healthy bacteria. Candida is an opportunistic
organism, and in this situation has the ability to multiply
out of control, which contributes to a yeast-fungus
problem in the body. Part of bringing the correct balance
back is to encourage the presence of acidophilus and
bifidus.
 
Cultured foods containing healthy bacteria include
sourdough bread, sauerkraut, miso, tofu, tempeh and
soy yoghurt.
 
A probiotic supplement, containing acidophilus and
bifidus, is a must to speed up repopulating the
gastrointestinal tract with this healthy bacteria. Flood the
gastrointestinal tract with the ‘good guys’ and the ‘bad
guys’ don’t have a chance!
 
THE ANTIFUNGAL FOOD PROGRAM
 The food we eat can quite dramatically affect the body’s
environment. Some foods feed fungus, whereas some
foods can create a condition that will deter and even kill
fungus.
 
It is recommended to adhere to stage one of the
antifungal program for at least one month. After this,
stage two can be implemented.
 
The length of time spent on stage two will depend on
the severity of the condition. Some who have been
battling with yeast/fungal problems for several years find
that stage one gives an initial blow to the life of these
organisms, and stage two affords an effective
maintenance program.​

Below is an example of a menu that adheres to the

stage one food lists on the following page:
Example of a Daily Stage One Menu
(click to enlarge)

 
The Antifungal Diet - Stage One
 (click to enlarge)

 
The Antifungal Diet - Stage Two
 
Stage two of the Antifungal Diet is the same as stage
one, but with the addition of all berries to the fruit
section, and maple syrup and stevia added for
sweeteners.
 
The Cancer-Conquering Diet
 
This is the diet which enables  the body to eliminate
cancer. The human body alone has the power to heal
itself, and it will heal itself if given the right conditions.
This diet is the ultimate formula to bring about a radical
change that will cause death to cancer cells. Cancer
cells self-destruct when deprived of glucose. It is their
favourite food and because a cancer cell runs at up to
15 times the rate of a normal cell, it is the first to suffer. 
 
Points to ponder concerning cancer:
 
  The main cause of cancer is malnutrition at the
cellular level.

 
  A healthy body will not get cancer.
 
  Exposure to chemicals, poisons, heavy metals,
excessive hormones and fungus  will not cause
cancer if the body has sufficient nutrients to
 detoxify them and the immune system is working
well.​

The following food program is recommended for six

weeks. It eliminates almost  all glucose going into the
body, and is designed to give a severe blow to diseased
cells by avoiding any excess glucose being available for
the diseased cells to grow on. The aim is to reduce
glucose levels to as low as possible, as diseased cells
grow on sugar. This food program contains the plant
protein, the vitamins and minerals, the essential fatty
acids and enough carbohydrates to nutritionally support
a healing response and to supply all the nutritional
requirements for optimal health in the human body.
 
Foods in the Cancer-Conquering Diet
 
Legumes: Including lentils, chickpeas, red
kidney beans and soybeans. Ensure they are
well rinsed, before and while cooking. They
also must be cooked until  soft. The cooking
water needs to be discarded and flavourings
added to serve. Culinary herbs aid the
digestion of legumes. This section also
include, tofu, soy yoghurt and miso. 
 
Vegetables: 
- Asparagus, peas and beans, tomatoes (cooked
tomatoes contain lycopene—antifungal), onions,
garlic, ginger 
- Root vegetables: Potatoes, sweet potato, pumpkin,
beetroot, parsnips, carrots, turnips 
- Green leafy vegetables: All green leafy vegetables 
are high in anticancer properties, including celery,
and can be eaten raw or lightly steamed. Other
examples are fresh herbs such as basil,
coriander, oregano, rosemary and parsley, all of
which also enhance digestion 
- Brassica vegetables: Cabbage, kale, turnip,
brussels sprouts, broccoli and cauliflower—lightly
steamed. Raw brassicas inhibit thyroid function.
 
Grains: Brown rice is antifungal if cooked fresh and
eaten immediately—or at least the same day.
Other grains include millet, buckwheat and
quinoa.
 
Fruit: Avocado, lemon, lime, tomato.
 
Oils: Olive oil, coconut oil, flax oil and coconut
cream.
 
Fresh nuts and seeds: All raw nuts, including
coconut and seeds such as pumpkin, sesame 
and sunflower.
  
Additions:
- Cayenne pepper
- Turmeric (high in antifungal properties)
- Celtic salt (approximately 1–1 ½ teaspoons per
day)
 
Supplements
- ½ teaspoon vitamin C (must contain the
bioflavonoids) 3 times daily with 1 teaspoon of
Aloe vera (antifungal)
- 1 teaspoon vitamin B Complex 2 times daily (This
kick-starts normal metabolic function. Reduces
toxicity of fungi.)
- Acidophilus/bifidus— ½ teaspoon daily aids in
absorption of nutrients (antifungal)
- Mineral supplement—1 teaspoon twice daily
- Bitter herbs to aid digestion: gentian, dandelion,
golden seal, licorice, ginger
- A variety of antifungal herbs also need to be taken.
It is recommended that these herbs be alternated
every fortnight. A list of these are included in the
section ‘Conquering Candida’
- Four green drinks  daily, between meals.
 
Example of a Cancer-Conquering Diet
(click to enlarge)
  
After six weeks on the Cancer-Conquering diet it is
advised to move onto stage one of the antifungal
program for at least two months then move onto
stage two which will be the maintenance program.
A COMMENT ON SOY
The soybean has been eaten in Asia for thousands of
years. It is eaten fresh, as a dried legume,  as tofu or as
soybean milk. The Asians are well known  for living long,
healthy lives. Part of this can be contributed to soybean
consumption but part also to the large amounts of fresh
vegetables  and fresh water and their active lifestyles,
which are relatively free of caffeine, alcohol and sugar.
The soybean is non-genetically modified, organically
grown and the whole soybean is used.
 
Dr Harry Miller, an English surgeon who worked in
China for several decades in the early 1800s, pioneered
the work in soybean milk. Thousands of Chinese babies’
lives were saved with his soybean milk.
 
There has been much  media coverage in the last few
years warning us of the dangers of eating soy. It has
been linked specifically with hormonal cancers such as
breast cancer, uterine cancer, prostate cancer, and the
like. There seems to be a great discrepancy between the
soybean of the Orient and the soybean in developed
countries. It is a fact that the soybean has the most
potent anticancer properties of any plant on planet 
earth. It is twice as high in protein as any other legume.
It contains some of the finest oils to be found in plants.
May I suggest then,  that the problem is not the
soybean; the problem rather is the way it has been
grown and prepared.
 
The first genetically modified soybeans were planted in
the United States in 1996, today genetically modified
herbicide resistance plants are widespread in the world’s
leading soybean producing countries.1 When this bean is
eaten, it can cause major problems especially when it is
not organically grown and is refined so that the isolate of
the bean is used for food. Allergies to soy only began
appearing after it had been genetically modified.2 The
good news for Australians is that labelling of genetically
modified foods is required by law. Currently no
genetically modified soybeans are grown in Australia,3
although imported genetically modified soy can be found
as an ingredient in a wide range of foods such as
chocolate, potato chips, margarine, mayonnaise, biscuits
and bread.
 
Considering the issues we have just discussed, it is
essential that the soy products you buy are made from
soybeans that have not been genetically modified, have
been organically grown and the whole soybean used.
The easiest way to eat the soybean is as tofu, which is
very easy to digest and very high in protein. Remember
that tofu is a tasteless sponge but is very quickly turned
into a gourmet delight with the appropriate flavourings.
__________________________________________
____________________________​

Chapter Nine References​

1  GMO Compass, <http://www.gmo-

compass.org/eng/grocery_shopping/crops/19.ge
netically_modified_soybean.html>, December,
2008.
2   The Institute for Responsible Technology
<http://www.responsibletechnology.org/gmo-
dangers/65-
health-risks/1notes>, accessed May,
2014.
3   Victorian Government Department  of Health,
Better Health Channel
<http://www.betterhealth.vic.gov.au/bhcv2/bhcarti
cles.nsf/pages/Food_-
_genetically_modified_(GM)>, reviewed February
2014.
​

 ​

​
 ​

 ​

 
 Chapter 10

Acid and Alkaline Balance: Precision is everything

 

Fungus thrives in an acid environment. Acid and

alkaline environments are expressed on a scale of pH.
The pH stands for ‘potential hydrogen.’ When acid
dissociates into water it gives off hydrogen ions, so
when testing how acid a solution is, you are actually
testing how many hydrogen ions are in the solution.
When alkaline dissociates into water, it gives off hydroxyl
ions. Neutral indicates equal hydrogen ions and equal
hydroxyl ions; thus, it is neither acid nor alkaline but
neutral. Even slight deviations above or below the norm
can signal potentially serious and dangerous states of
imbalance.
 
The pH scale is like a thermometer showing increases
and decreases in the acid and alkaline content of body
fluids. Just as a correct pH balance is vital in the
swimming pool and for the hydroponic gardener, so it is
in the human body. If the water in the swimming pool
becomes acidic, the pipes corrode; if it becomes too
alkaline, algae grow on the pipes.
 
The pH balance is the regulatory authority that controls
most cellular processes.
 
 Our body pH controls the speed of our body’s
biochemical reactions. It does this by controlling the
speed of enzymatic activity as well as the speed that
electricity moves through our body. Therefore, electricity
travels slower with a higher pH. An easy way to
remember is if something has an acid pH, it is like
saying it is hot and fast. Alkaline pH is slow and cool.
 
The blood pH is constantly being balanced by the lungs
and the kidneys. Slight variations have a dramatic effect
on the body’s biochemical reactions as already noted. At
a blood pH of 7.22, the organism goes into a coma and
dies of acidosis. At a blood pH of 8, the organism goes
into a coma and can die of alkalosis. Although the blood
pH is kept at a constant balance, the cellular pH can
change. This can be tested by litmus paper in the urine
and saliva.
 
The most acidic substance is sulphuric acid. On a
scale of speed, it travels at the speed of light. The most
alkaline mineral is calcium. On a scale of speed, it
doesn’t even move. The lungs and the kidneys are
constantly monitoring the acid-alkaline balance but in
extreme and constant acidic conditions, the body reverts
to pulling calcium phosphates out of the bones in a last
resort effort to alkalise the acid condition.
 
This process explains why many people today suffer
from weak bones, or osteoporosis.
 ​

 ​

FUNGUS RELATIONSHIP TO ACID

When bacteria, yeasts and fungus  are active in the
human body because of cell damage or a massive 
infiltration, their wastes create a very acidic condition.
Not only do these microforms create an acidic condition
in the body but they also thrive and readily multiply in an
acidic environment. Maintaining a correct pH in the body
is an important part of preventing these organ- isms
multiplying and thus an essential component in
eliminating fungus and cancer.
 
This explains why Dr Tullio Simoncini is experiencing
such success with sodium bicarbonate. Sodium
bicarbonate is highly alkaline. Its presence is found in
the lining of the stomach, to neutralise any acid that
might penetrate the mucus lining. The pancreas is
another organ that naturally produces sodium
bicarbonate. The release happens in response to the
acidic state of the food leaving the stomach and entering
the duodenum. In both cases the sodium bicarbonate is
used primarily as an alkaliser.
 
As Dr Simoncini found, the sodium bicarbonate
alkalises whatever it touches. This poses a problem to
the inaccessible areas in the body; for instance, the liver,
the brain, the pancreas and the kidneys. The answer to
this dilemma lies in a very simple and easily accessible
food that is highly alkaline. Green foods!
 
THE GREAT ALKALISERS
Green vegetables and grasses are an excellent source
of the alkaline salts that are antifungal. The greener the
better! The green juice extracted from plants is not only
one of the most alkalising foods there is, but it is also a
potent tissue and blood cleanser.
 
Chlorophyll is the pigment constituent that makes
plants green. The structure of the chlorophyll molecule is
almost identical to our own blood molecules. As a result,
chlorophyll can build haemoglobin in blood. Some of the
impressive therapeutic benefits of chlorophyll include:
 
1) It is rich in the antioxidant SOD (superoxide
dismutase), which has the ability to clear
radiation, chemicals, pollutants and other toxins
from our cells.
 
2) Limits the growth of many types of viruses and
harmful bacteria.​

3) Stimulates repair of damaged cells.​

4) Protects against the damaging effect of toxic

chemicals and radiation.​

5) Deodorises and cleanses tissues, thus reducing

offensive body and breath odours.
  
Green-up your intake of food by eating a big green
salad every day. Make it sparky with one of the exciting
salad dressings included in the recipe section. Salads
love to be dressed! Another way to green-up your intake
is to include a green supplement into your diet every day
such as green barley or wheat grass juice. Green-up
your intake with green drinks.
 
These green drinks are the most potent way to cleanse
and alkalise the tissues in the body. Second best is to
take a powder green supplement, like green barley,
wheat grass or spirulina. If you live in the country, you
cannot improve on the Great Green Drink (see page 85).
But for the city dwellers, the powdered greens are an
attainable alternative. ​

Recipe for the Great Green Drink

An important point to remember is to alternate your
greens. The body gets used to the same things and
alternation keeps the body reactive.
 (click to enlarge)​

 
FOODS THAT AFFECT THE pH BALANCE
Inside the cells of our body is a little furnace, called the
mitochondria. This is where our food, which has been
broken down to a single molecular structure of glucose,
is burnt to produce energy. What’s left of the food is an
ash, a chemical and of the food is an ash, a chemical
and metallic residue that combines with our body fluids
to form a pH of either  acid or alkaline. Certain foods
leave an acid ash, while others leave an alkaline ash. It
depends mostly on the mineral composition of the food. 
 
Alkaline-forming elements include: Calcium, potassium,
magnesium, sodium, even iron. Acid-forming elements
include: Sulphur, phosphorus, chlorine an idione.
 
On the next page is a basic breakdown of acid- and
alkaline-forming foods—that is, foods that leave an acid
ash or alkaline ash when burnt in the cell.
 
This chart begins with the most acid-forming foods
down to the most alkaline-forming foods.
​

THE EXCEPTIONS
 
Fruit
When fruit is taken into a body that has a yeast/fungus
problem, the sugar in the fruit is snapped up fast by the
fungus. Fungus loves sugar. It prefers refined cane
sugar, but it will happily accept the glucose in the fruit.
The resulting waste the fungus leaves is lactic acid,
acetic acid, uric acid and alcohol. This acid waste
creates the very environment where fungus can quickly
multiply. In a body with no fungus problem, fruit can be
alkalising and cleansing.
 
Example: A 38-year-old lady contacted me for help with
a skin rash, which had appeared on her chin. Her
husband had seen his eczema on his legs and arms
totally clear up in the last few months by following the
program outlined in this book. As fungus can travel
through body fluids, I was not surprised at this lady’s
rash. But fungus will only grow if the environment is
right.
 
 Upon investigation it was revealed that two recent
occurrences had triggered the growth of the fungus that
had manifested itself on the chin. First was the return of
her periods after an 18-month break while breastfeeding
her baby. This caused the release of more oestrogen,
which is a growth stimulant. This alone could not have
done it, but in conjunction with a huge meal of fresh figs
(about 20) the scales were tipped. The excess sugar
entering the body from the generous amount of figs
enabled the fungus to receive the necessary sugar for its
multiplication. In this lady’s case, the fungus manifested
itself on her chin.
 
The nightshade family of vegetables
Tomatoes, eggplant, capsicum and potatoes are from
the nightshade family. When an inflammatory condition
is active in the body, for example arthritis, this group of
vegetables has an effect to increase inflammation. An
exception is when the tomato is cooked without the skin.
When the skinned tomato is cooked with olive oil over a
slow heat, it releases a potent antioxidant called
lycopene. Lycopene inhibits inflammation, especially of
the prostate gland.
 
If the body is not in an inflammatory condition, then
these vegetables tend to an alkaline effect. Of the
nightshades, in a human without inflammation, the
tomato is the most alkaline. Each person needs to fine
tune the application for themselves.​

RECOMMENDATIONS
It is recommended that a person’s food program
contain 80 percent alkaline- forming foods and 20
percent acid-forming foods. This proportion will aid the
body in maintaining a correct pH balance of 6.5 in the
cell. Slightly acid is necessary to maintain the electrical
speed in the cell.
The easiest way to maintain the correct pH balance in
the body is to eliminate cane and beet sugar in all its
forms, alcohol, all caffeine drinks and foods and
tobacco. Ideally, meat and dairy products are best
avoided or greatly reduced, while increasing the
consumption of vegetables and other alkaline- forming
foods.
 
LIFESTYLE HABITS THAT AFFECT 
THE ACID/ALKALINE BALANCE 
HABIT 1: Oxygen
“Air, air, the precious boon of heaven, which all may
have, will bless you with its invigorating influence, if
you will not refuse its entrance.”—Ellen White
 
Air contains oxygen. Oxygen is the most vital element
needed for life on planet  earth. The lungs inhale oxygen
and exhale carbon dioxide (the gas waste from the cell).
 
 Oxygen alkalises, carbon dioxide acidifies.Oxygen
vitalises, invigorates and electrifies the body, as well as
soothes the nerves. Oxygen is the essential component
of aerobic cells. If oxygen is unavailable to the cell, it
must resort to using the process of fermentation to
produce energy. This is an anaerobic cell. Less oxygen
means less aerobic cells and more anaerobic cells.
Fungal cells and cancer cells are both anaerobic cells.
This explains why cancer cannot grow in the presence of
oxygen. ​

To increase the oxygen content of the cell:

 

Proper breathing habits are vital. Breathing

through the nose and with the abdominal
muscles greatly increases the uptake of oxygen
in the human body.
 

Good posture is essential to allow the abdominal

muscles, which were de- signed to aid in the
breathing process, full expansion.​

Exercise is the most effective way to increase

oxygen uptake into the body. More exercise
equals more oxygen.​

  Breathe fresh untainted air.

 
Air contains oxygen in the form of negative and positive
ions. Negative ions are electrically charged oxygen
molecules and are found:
 
  in a thunderstorm

 
  by the sea with crashing waves

 
  at the waterfall

 
  in the forest; the leaves of plants purify the
air.

 
Positive ions contain more carbon dioxide in their
molecule than oxygen. These are found:
 
  before a thunderstorm​

  in pollution, smog and car fumes

 
  in rooms that are heated with a naked flame,
such as gas and combustion fires​

   in strong wind​

  in mould waste.
 
Many people with yeast and fungus problems,
including cancer, complain of no energy and chronic
fatigue. All fungus cells function anaerobically, that is
without oxygen. An aerobic cell, that is a cell that runs
on oxygen, gives 18 times more energy compared to an
anaerobic cell. This explains the lack of energy.
 
HABIT 2: Sunshine
 
“I think you might dispense with half your doctors, if
you would only consult Dr Sun.”—Henry Ward
Beecher
 
Too much sunshine and too little sunshine can cause
an acidic condition in the body. Human bodies need
sunshine as much as the plants. Only an hour a day
helps alkalise the body. A good guide as to when it’s
safe to be in the sun is when your shadow is as long as
you are.
 
The sun’s rays hitting the skin converts a form of
cholesterol just under the skin to vitamin D. Vitamin D in
its active form has the ability to inhibit cancer cell
growth. Vitamin D is essential in the assimilation and
metabolism of calcium in the body. Vitamin D is needed
to take the calcium into the cell.
 
Only ten minutes on the face a day will give you all the
vitamin D you need. There are seven times more blood
vessels on the face. The body is very efficient at storing
vitamin D, and can store it for up to six months. As not
all days are sunny, more than 15 minutes a day is
recommended. 
 
Sunshine is a potent fungus killer and can protect the
body from cancer. Allow the cleansing, healing sunshine
to touch your body and enter your homes. It will purify
the air and everything it touches.
 
Your eyes need sunshine. Never should we look
directly at the sun. Being outside allows the sun’s rays to
enter the retina and travel through neurochemical
pathways to hit the pineal gland, which helps you sleep
better at night and increases the release of serotonin,
your mood hormone. This is why you feel happier on a
sunny day.
 
A word of caution if your body is not used to the sun:
begin with short frequent bouts, and as your body takes
on a slight tan, you will find that you can comfortably
stay in the sun a little longer.
 
HABIT 3: Temperance
 
“Our own physical body possesses a wisdom which
we who inhabit the body lack. We give it orders
which make no sense.”—Henry Miller
 
Some of the crazy orders are the taking into the body
of poisonous substances that are mistakenly viewed as
safe.
 
The dictionary definition of temperance is not to take
anything into the body that will harm it and to take in
moderation all good things.
 
Alcohol, caffeine in all its forms, refined sugar, tobacco,
drugs, chemicals, heavy metals and even too
much good food cause an acidic condition in the body.
Eliminating this list from the diet is essential in
maintaining the body’s correct pH balance.
 
Alcohol: A neurotoxin, or brain poison. Nerve cells are
all through the human body with the greatest
concentration being in the brain and spinal cord. When
alcohol is taken, it directly inhibits the healing powers of
the body. It is extremely acidic and fungus loves it.
 
Caffeine: One of the most alarming things about this
highly toxic, highly addictive drug is its availability. This
lulls a person into thinking that it is safe. Nothing could
be further from the truth. The lift it gives is a delusion as
it comes with a guaranteed drop. This is one of the
reasons it is so addictive. Another reason is caffeine’s
effectiveness in disrupting brain chemistry by the
dropping and rising of different neurotransmitters
(chemical messengers). Due to the disruption of the
neurotransmitters in the brain, the nerve cells attempt to
compensate in an effort to try and maintain the precision
balance that proper  brain function requires. This
explains the terrible headaches that are experienced
when the caffeine is stopped. Caffeine creates an
extremely acidic condition in the body.
 
Sugar: The refining of sugar cane produces an
extremely dangerous, highly acidic substance called
sucrose  or sugar. This toxic acid is a highly addictive
drug. The truth of this is witnessed when the drug is
withdrawn. It not only is the single most responsible
substance for fungal growth, but it also creates the
highly acidic environment that fungus loves. Eating this
stuff is like rolling out the red carpet and saying to
fungus, “Come right on in!”
 
Tobacco: The presence of gases produced by
smoking cigarettes is one of the most powerful ways
to inhibit oxygen availability in the cell. This
deprivation of oxygen to the cell is an open invitation
to fungal development, whether you are the smoker
or whether you are a passive smoker. This and the
 4000 chemicals contained in the cigarette all
contribute to a very acidic condition in the body.​

Drugs: The body does not know the difference

between legal and illegal drugs. All create an acidic
condition.
 
Chemicals: Never in the history of mankind have
human beings been subject to so many chemicals. The
body stores many of these toxic substances in our fat
cells. Everyone can do something to reduce their contact
with chemicals as they all have an acidic effect on the
body. Some simple tips—eat organically grown food and
use only biologically safe cleaning products for house,
clothes and body.
 
HABIT 4: Rest
 
“Early to bed and early to rise makes a man healthy,
wealthy, and wise.”
 
“Sleep is the golden chain that binds health  and our
bodies together.”
—Thomas Dekker
 
Too much sleep and too little sleep can both create an
acidic condition in the body.
 
Remember the old saying “an hour before midnight is
worth two after midnight”? Allow science to explain this
wise counsel.
 
There is a small gland in the base of your brain called
the pineal gland. Light and dark signals are fed through
the optic nerve to a control centre in the brain where the
body clock is located. The body clock communicates
with the pineal gland. This gland releases four hormones
between the hours of 9 pm and 2 am.
 
Serotonin—this is the mood hormone. The more
serotonin you have, the happier you will feel.​

Epithalamin—increases learning capacity and

slows down ageing.
 

Arginine Vasotocin—has an effect on sleep and

pain. This is the hormone that puts you into a
deep sleep and is also your built-in painkiller.
 
 
Melatonin—responsible for rest and
rejuvenation.​

The pineal gland receives clear signals when the eyes

experience sunrise, sunshine, sunset and the dark night.
If you are having trouble sleeping, you can reset your
body clock by putting your alarm clock on so that you
wake just before sunrise. Experience the setting sun too!
  
The cells of the body regenerate at twice the rate when
sleeping. Early nights ensure this promised restoration
and this is the sleep that alkalises the body.
 
The Bible states, ‘the sleep of a labouring man is
sweet.’ The physical exhaustion created by physical
exercise induces a deep, sweet sleep.
 
There is one organ of the body that is dependent upon
periods of rest, but that luxury is rarely allowed it—the
stomach! Humans have one stomach that takes three to
four hours to digest a meal.
 
After this, the stomach likes an hours rest. This rest-
time is used to replace and replenish digestive enzymes
in preparation for the next meal.
 
The stomach also likes to sleep when the rest of the
body sleeps. For this request to be granted, the evening
meal needs to be the lightest meal of the day. To be able
to achieve this, breakfast and lunch need to be more
substantial.
 
As the old saying goes, “Eat breakfast like a king, lunch
like a queen, and tea like a pauper.” Or reckon breakfast
like gold, lunch like silver, and tea like lead!
 
 Considering all this, it is highly recommended that
approximately five hours be left between meals. With the
inclusion of fibre, protein and healthy fats at the first two
meals, this time frame is easily accomplished, especially
when water is drunk between meals.​

HABIT 5: Exercise
 
“More people rust out than wear out.”—Bishop
Richard Cumberland
 
Too much exercise and too little exercise can both
create an acidic condition in the body. Stagnant pools
breed disease and stagnant bodies breed disease.
Strength comes through exercise, and activity is the
very condition of life. Exercise is the most effective way
to increase oxygen availability to every cell in the body
and oxygen alkalises.
Cancer cannot live in the presence of oxygen.
In today’s fast paced world many people are becoming
very inactive. We have so many devices designed to
save time and energy that the human brain is being
used far more than the body! This has resulted in the
human body losing an alarming amount of tone, strength
and oxygen. Most people don’t move the body enough
to receive adequate oxygen.
 
The body runs according to precision balance, and
balance must be maintained by equal brain and body
activities.
 
Self healing is possible when it is understood that God
designed the living machinery to be in activity daily; in
that activity is its preserving power.
 
For exercise to be a preservative, it must contain at
least 20 minutes aerobic activity. Aerobic exercise is
anything that increases the heart rate and respiration. 

Twenty minutes of aerobic exercise activates the release

of the human growth hormone. The human growth
hormone (HGH):
 

 Increases the body’s ability to utilise protein​

 Stops burning glucose as fuel and instead burns

fat as fuel​

Releases an enzyme in the cell which triggers

the release of adipose fat stores

 
Increases the circulation of the blood to the skin.

 
It is the release of the HGH that athletes rely on to give
them a power boost in their physical feats.
Understanding the effect this hormone has on the body
explains why exercise gives such a healing boost. Part
of this is the alkalising effect.
 
Half an hours exercise a day keeps the human body in
good working order. One hour of exercise a day will
reverse major problems, for example, fungal problems
and cancer. This can be 2 x 30 minute spots or 1 x 30
minute plus 2 x15 minute spots.
 
The best exercises are walking, swimming and
gardening as they use every muscle of the body.
 
Not only the heart, lungs, bones and muscles are
strengthened by exercise, but the internal organs are
also toned and strengthened to perform their work.
Perfect health requires perfect circulation. Exercise is
the only way to effectively increase the circulation of the
body.
 
HABIT 6: Water​

“Water is the basis of life, and the blue arteries of the

earth.” —Sandra Postel
 
Water alkalises. Many people experience an acidic
condition in their body because of dehydration.
Approximately two to three litres of water is lost from the
average-sized human body every day. We have no
reserve tank on the back, the only water that goes in is
the water we put in. Two to three litres of pure water
must  be taken into the body every day to replace this
loss. An increase in physical activity and very hot days
may demand more.
 
Water is best taken between meals. Cease half an hour
before the meal, and resume two hours after the meal.
This allows the digestion to perform its work unhindered.
It is very important to be well hydrated when beginning
to dine.
 
Water drunk with meals dilutes hydrochloric acid, which
the body needs to be able to digest protein.
 
The cells of the body are able to accept the water more
easily when the water is taken little by little throughout
the whole day. When water intake  is increased, sodium
loss can increase and so it is essential to ensure
adequate salt intake  as well. The magnesium contained
in the celtic salt increases the delivery of water into the
cell.
 
HABIT 7: SALT
 
“Salt is born of the purest of parents: the sun and the
sea.” —Pythagoras 580bc
 
Sodium is the third most vital element needed for life.
Sodium should be taken into the body the way it is found
in nature. The largest concentration of sodium is found
in sea water. Sea water contains 92 minerals.
 
Celtic and Himalayan salt are both unrefined sea salts
that contain approximately 82 minerals. The table salt or
common salt that is found on the supermarket shelf
contains only two minerals—sodium and chloride. This is
a harsh salt and a dangerous salt because it causes an
electrolyte imbalance by bringing sodium into the body in
an unbalanced way. If sodium chloride were to be
injected into the body, the person would die.
 
The human body requires sodium in a balanced state,
the way it is found in nature, accompanied by a host of
other minerals. When sodium is taken in this form it has
an alkalising effect in the body, and ensures a proper
mineral balance.  You see, our tears are salty, our blood
is salty, our urine is salty, and the baby in utero swims in
salt water.
 
The unrefined salts quoted contain three magnesiums
—magnesium chloride, magnesium sulphate and
magnesium bromide. These three magnesiums go on
patrol around the body tissues looking for excess
sodium to eliminate.
 
Refined salt, which contains two minerals, sodium and
chloride, has a very acidic effect on the body.
 
HABIT 8: Mental Health.
 
“Against the assault of laughter, nothing can
stand.”—Mark Twain
 
“A merry heart doeth good like a medicine:
but a broken spirit dries up the bones.”—Proverbs
17:22
 
Laughing creates a merry heart and science tells us
that healing hormones are released when we laugh.
 
The previous lifestyle habits mentioned create a
nutritionally stable and strong physical body. This gives
a foundation that effectively empowers a person to deal
with stress.
  
A positive attitude, a merry heart and trust in Divine
Power can all do much to contribute to peace in the soul.
The Bible says, “Thou wilt keep him in perfect peace, he
whose mind is stayed on Thee, because he trusteth in
Thee” (Isaiah 26:3). That soothing picture spells alkaline.
 
Faith is the alkaline emotion, while fear is the acid
emotion.
 
Grief, anxiety, discontent , remorse, guilt, resentment,
distrust, all tend to break down the life forces and invite
decay and death into the body. This alarming picture
spells acid.
 
Our emotions affect us physically; fear and its
associated emotions can compound and even create
disease, while faith with its accompanied emotions can
heal. Faith is an inseparable companion of hope. “Faith
is the substance of things hoped for, the evidence of
things not seen” (Hebrews 11:1).
 
Hope sees the invisible; feels the intangible; and
achieves the impossible. “God has not given us the spirit
of fear, but of power, love and of a sound mind” (2
Timothy 7:1).
 
 In the last decade, science has discovered that the
brain can be rewired. This means that even the most
negative and fearful person can become positive and of
great faith! To do this we need to be diligent in ensuring
that the most positive and uplifting information is planted
in the garden of our minds. Make sure no weeds get in!
 
 Chapter 11

The Stomach's Secret Weapon: Hydrochloric acid

and digestion 
 

 
“Sweet to the mouth, bitter to the stomach; bitter to
the mouth, sweet to the stomach.”—Anonymous
 
One of the most powerful weapons of our self-healing
body is Hydrochloric acid (HCl). Hydrochloric acid is an
enzyme that is made in the liver and released into the
stomach when food is introduced into the mouth. It is an
essential component when conquering yeast and fungus
problems in the body as HCl is a potent fungicide. When
HCl levels are at optimum levels, a portion is absorbed
into the bloodstream. The entrance of HCl into the blood
spells death to blood-borne fungus.
 
Current research reveals that after the age of 20, most
people lose 10 percent of their digestive enzymes per
decade.
 
Our food needs to literally swim in the enzyme pool in
the stomach—ideally 3200mg to 4000mg of HCl per
meal.
 
 Most people suffer from so-called ‘acid stomach’ (reflux
and indigestion) because of low amounts of HCl. This
causes the food to linger in the stomach too long in an
insufficiently digested state, which in turn results in the
food beginning to ferment. It is this fermentation that
produces the acid condition, and the accompanying
bloating. The liver is the organ that is responsible for the
production of the main digestive enzyme—hydrochloric
acid. To do this, the liver requires two cups of water, the
day before, per meal. Two cups of water on Tuesday, for
Wednesday’s breakfast, and another two cups Tuesday
for Wednesday’s lunch, and so on. Thus dehydration is a
big contributing factor to digestive impairment. The water
required by the liver to produce Wednesday’s HCl must
be drunk on Tuesday, approximately two cups per meal.
 
The liver has a measuring stick for the amount of HCl
to be produced per meal. The measuring stick for lunch
is given by the amount of HCl that was released for
breakfast.
 
Hydrochloric acid functions include:
 

Converting pepsinogen to pepsin, which is the

proteolytic enzyme that breaks down protein
 
 Opening interior bonds of the protein structure to
aid access from pepsin

 
Releasing various nutrients from organic
compounds (food)

 
Acting as a bactericide and fungicide agent that
kills bacteria and fungi that may come in with
food.

 
In the ideal environment of 3200mg to 4000mg of HCl
per meal, residues of this powerful enzyme can be
absorbed into the blood and aid in the destruction of
yeast and fungus in the blood. Gastrin is a
gastrointestinal hormone that:
 
Stimulates the release of hydrochloric acid (HCl)
and other digestive enzymes

 
Causes cell growth in the stomach wall

 
Increases gastric motility (movement).
  
Gastrin is released by the G cells in the stomach. This
release occurs in response to:
 

Different foods entering the stomach

 

Distension of the stomach

 

Partially digested protein reaching the lower part

of the stomach
 
  HCl coming in contact with the mucosal lining of
the stomach.
 
How to aid in the production of hydrochloric acid
 
Following are some tips that aid in the production and
maintenance of sufficient amounts of HCl.
 

1.   Drink 2 litres water daily between meals. Stop 30

minutes before meals and resume two hours 
later. Taking water with meals dilutes HCl, which
 in turn  inhibits its digestive  and
antibacterial/fungicidal activity. Dehydration
inhibits the release of gastrin  at meal times.
Dehydration prevents the liver from producing
adequate HCl. The body should be well-
hydrated when you sit to eat.
 
2.  Drink lemon juice. Lemon just before or with
meals increases HCl activity.
 
3.  Include protein in the first few mouthfuls of food
consumed at a meal. When partially digested
protein reaches the lower part of the stomach it
initiates the release of more gastrin.
 
 
1. Chew the food slowly and thoroughly. This allows
the food to be broken into smaller  particles,
allowing a larger surface area for the digestive 
enzymes to work on. Thorough chewing gives
specific messages to the brain allowing it to
convey to the appropriate organs the type of
foods that are on their way. Thus the correct
amount and type of enzymes are prepared and
waiting to digest the food as it comes down the
digestive  tract.
 
1.   Stop eating. To increase gastrin  release at meal
times, stimulation must  be prevented between
meals. An average meal takes three to four
hours  to digest. After this mighty effort the
stomach deserves a well-earned rest. Thus five
hours  is needed between meals to allow for
digestion and a short rest. This will ensure full
recovery and storage of the digestive  enzymes.
Unwanted stimulation includes eating between
meals and chewing gum. Coffee and alcohol also
stimulate gastrin  release; this is why they are
known to contribute to stomach ulcers. 
 

1.   Eat or drink bitter herbs. There are a few herbs

and foods that specifically stimulate the release
of HCl. These bitter herbs include:
 
  Cayenne Pepper
 

Dandelion

 
Fennel

 
 Garlic
 

Gentian
 

Ginger
 

Golden Seal
 

Green Drinks
 

St Mary’s Thistle

 
1. Don't worry. Stress and anxiety at meal times
inhibits gastrin release. The atmosphere at the
dining table must  be relaxed and cheerful.
 

1.   Drink some warm water. One-third of a cup of

very hot water just before eating brings the blood
quickly to the stomach, which increases gastrin
release.
  
9. Get some Betaine Hydrochloride. Betaine
Hydrochloride is an enzyme extracted from
beetroot that can be a powerful tool in bringing the
HCl in the stomach up to its full amount.​

In some cases proteolytic enzymes may need to be

used. Proteolytic enzymes are released in the stomach
specifically for protein digestion. HCl is released in the
stomach; it connects with pepsinogin to release pepsin.
Pepsin is a proteolytic enzyme. The pancreas releases
trypsin and chymotrypsin, which are also proteolytic
enzymes. Vegetarian sources of proteolytic enzymes are
papain from the pawpaw, and bromelain from pineapple.
 
 Chapter 12

Liver: The project manager

 

The liver is the body’s project manager and master

chemist. As such it is essential to have it working at
optimum efficiency in the quest for maintaining
wellbeing, or for conquering disease.
 
This organ is extremely busy, as is evidenced by its
huge blood flow. Every 14 minutes, all your blood
passes through your liver.
 
Everything that enters the body goes straight to your
liver. The liver is the largest internal organ in the body. A
unique feature of the liver is its ability to heal itself and
regenerate cells, especially when supported nutritionally.
It is the only organ in the body with this ability.
 
As the project manager, the liver determines what is to
be done with every entry. Cancer cannot get a hold on
the body while the liver is working efficiently.
 
To understand how to support the liver in its role in the
body, let us consider its functions, and in so doing,
understand its needs.
 
THE LIVER’S FUNCTIONS
1.  The liver manufactures bile salts that are stored in
the gall bladder and released in the small intestine
for the emulsification and absorption of fats.
2.  The liver, together with the mast cells,
manufactures the anticoagulant heparin, and also
most of the other plasma proteins such as
prothrombin, fibrinogen and albumin.
3.  The liver stores glycogen, copper, iron, and
vitamins A, D, E and K. It also stores some
poisons that cannot be broken down and
excreted.
4.  The liver determines the future of everything we
eat. Food is broken down to an absorbable state
(glucose) in the gastrointestinal tract, absorbed
through the villi that line the intestines, and lands
on the main highway (the portal vein) that takes it
straight to the liver. The liver sends  a portion of
the glucose to the cell to be burnt as fuel. A small
amount is stored in quick-release packages,
called glycogen. Glycogen is stored in the liver
and muscle cells. The remaining glucose is sent
to the storage areas in the body, called fat. The
liver can call on these stores when needed, for
example, blood glucose levels falling, flight or fight
situations, and convert them back to glucose. If
carbohydrate levels are low, the liver has the
ability to manufacture glucose from fat or protein.
 
 1. The liver detoxifies excess oestrogen. As
oestrogen is broken down in the liver it can be
taken down two main pathways—the 2-hydroxy
pathway or the 16-hydroxy pathway.

 
If oestrogen is taken down the 16-pathway, it is
recirculated back into the body 100 times more toxic. But
if the 2-pathway is taken, it is excreted out of the body.
Vitamin B6, B9 and B12, liquorice herb and the cabbage
family all encourage the 2-pathway while they
discourage the 16-pathway.
 
6.  If anything enters the body that is toxic, the liver
has the ability to alter the structure to make it less
toxic and easier to excrete. But some substances
that are extremely toxic are wrapped up in fat and
stored, until the body is in a state of optimum
nutritional status and the tools are available to
facilitate its alteration and removal.
 
Most toxins come in the form of drugs,
alcohol, chemicals, hormones, pesticides, heavy metals,
tobacco and so on. The majority of these chemicals that
enter the body are in a fat soluble state, and this is why
they are stored in the fatty tissues. It is difficult to
eliminate toxins in a fat soluble state. The overall goal of
the liver is to take these fat soluble, toxic substances
and make them more water soluble and non-toxic,
through a series of chemical reactions. It can then be
easily excreted via the skin, sweat glands and bowels. 
 
The liver accomplishes this very important task in three
phases.
 
PHASE ONE
In phase one, fat soluble toxins are broken down to a
metabolite. This metabolite is a result of the first stage of
metabolism or breakdown of toxins.
 
It is a highly reactive stage, creating a lot of free
radicals, and in some cases producing a substance
which is 100 times more toxic than it originally was.
 
To cope with this volatile and potentially damaging
stage the liver requires:
 
 
1. Antioxidants—Antioxidants are called free
radical scavengers because of their ability to give
extra electrons to free radicals, thus stabilising
them. Antioxidants are essential at this stage to
provide protection, reduce tissue damage and
reduce unpleasant symptoms. The most potent
antioxidant is beta carotene. This is found
predominantly in yellow and green coloured
vegetables. Vitamin C (ascorbic acid) comes in
close behind. Make sure your ascorbic acid is
 accompanied by bioflavonoids. Vitamin E rates
third in the most potent antioxidants. Being a fat
soluble vitamin it is found in seeds, nuts and
legumes—particularly soy.
 
Glutathione is a powerful antioxidant. It assists in
the detoxification of heavy metals, as well as
protecting cells. Carrots and cabbages are high
sources of this non-essential amino acid. This
explains why carrot juice is such a good tonic, for it is
high in not only glutathione, but also beta carotenes.
 

1. B vitamin complex—Required for energy to

push the detoxification process and for the
specific pathways. These vitamins are not stored
and so mustbe replenished daily.

 
 
1. Minerals—Magnesium, zinc, molybdenum,
copper, selenium and potassium.
 
 
1. Herbs—Specifically herbs that stimulate liver
function, such as Saint Mary’s Thistle and
dandelion.

 
 E) Fatty acids—Omega 3 and 6 provide cell
membrane protection.
 
PHASE TWO
Phase two involves conjugating, or joining, the
metabolite with amino acids, which creates the water
soluble state that enables it to be safely excreted.
The liver now needs:
 
1. Sulphur-bearing amino acids such as cysteine
and taurine. Vegetarian proteins adequately
supply these amino acids. The legume family of
pulses contains the highest amount. The addition
of garlic and onion increases the sulphur when
cooking legumes.
 

1.   Brassica family of vegetables, these include

cabbage, broccoli, brussels sprouts, kale and
cauliflower.
 

1.   Turmeric

 
1. St Mary’s Thistle, a powerful antioxidant, at least
ten times stronger than vitamin E and can
 increase the glutathione levels in the liver by 35
percent.
 
The phytonutrients in the last three points stimulate the
phase two enzymes to work at a higher level.
 
Balancing is essential
Ideally phase two should match  phase one, so that the
toxic metabolites produced are processed quickly and
safely. The best way to achieve a balanced liver detox is
to minimise the amount of reactive metabolites by gently
reducing phase one and enhancing phase two.
 
(click to enlarge)

 
* The seed of a plant contains all the elements needed
to produce life. Legumes, grains, nuts and seeds are the
seeds of plants and so provide an excellent pool of the
essential amino acids needed for the liver’s
requirements.​

PHASE THREE
This stage is called the anti-porter system, or two-way
system. Here the liver eliminates the water soluble  state
as it pulls in any more toxins that need the structural
alteration rendering them safe via the three phases  of
liver detox. The main need of the liver here is the
essential fatty acids omega 3 and 6, which effectively
give fluidity yet integrity to the cells involved. Flaxseed is
the highest source, with chia seed not far behind.
Walnuts, sunflower seed, olives and almonds contain a
small amount and added to the daily program can help
lift fatty acid levels.
During a fasting program where water or juices are
taken, one of the main nutrients withdrawn is protein.
This leads to a reduction in amino acids, thus resulting in
diminished phase two activity. Now phase two is unable
to keep up with phase one activity, which means there
are highly toxic, potentially damaging metabolites
(reactive intermediates) accumulating! The
corresponding symptoms of nausea, headaches,
diarrhoea are usually  interpreted as a ‘healing crisis’,
while the truth is that it is a liver crisis! Behind the
scenes the liver is actually catabolising its own tissue in
an attempt to provide the amino acids needed to create
the safe, water soluble state.
 (click to enlarge)​

Liver Cleanse
Give the liver a kickstart with a liver cleanse. This will
take one week. If the body is quite ill, this may need to
be repeated several times, over several months - in
some cases a week on and a week off.
(click to enlarge)

Fifteen minutes after this, cleanse your system by

drinking two glasses of hot liver tea.
 
(click to enlarge)​

 
The week that this program is taken, the bowels must
be cleansed every day by taking approximately one cup
of Colon Tea each night. (The amount will differ
depending on the needs/health of the colon.) Ideally
there should be at least two bowel evacuations per day. 
​

(click to enlarge)
  
When this program is being considered to eliminate
gallstones, a Castor Oil Compress needs to be
applied to the liver area for at least five hours a day.
 
(click to enlarge)

​
Castor oil penetrates deeper than any other oil and has
the ability to break up lumps, bumps and adhesions. As
part of this program it can soften and break down the
gallstones as well as lubricating the bile duct, thus aiding
in the expulsion of the gravel/stones.
 
This compress should be worn around the liver area for
at least five hours every day. Ideally this should be done
for the week before and during the liver cleanse.
 ​

 
 Chapter 13

Recipes
 

Welcome to an important section of the book that will

help you to make legumes the most exciting dish at your
table.
 
Comments on Legumes
A common complaint with legumes  is the wind factor.
Most people do not rinse their legumes enough. It will be
noted when cooking legumes that a white froth often
forms on top. This is what creates the wind and it must
be rinsed away. Some legumes require more rinsing
than others. The state of the water is the best indication
of the need to rinse. Soaking the legumes also aids in
the digestion process. The larger legumes usually
require more soaking than the smaller legumes. On the
next page are guidelines as to how to prepare them for
cooking.
(click to enlarge)
 The above is an approximate guide as there can be
quite a variation depending on the freshness and the
size of the legumes.
 
Tinned legumes can be used—there is quite a variety
of organic legumes now available in tins and they can be
a very convenient alternative when time is a factor.
 
To make legume cooking easier, it is a good idea to
soak several varieties overnight, rinse in the morning,
strain and store in 1-2 cup portions in bags in the
freezer.​

Simple Black-eyed Peas  - Serves 4 

Ingredients:
1 ½ cup black-eyed peas, soaked overnight
2 crushed cloves garlic
½ tsp finely chopped ginger
1 tsp miso dissolved in water
1 tsp Italian herbs
1 tsp Celtic salt
1 tbsp olive oil
Method:

1. Rinse peas several times, then bring to boil.

Change water, and bring to boil again. Gently
simmer until soft.
 
2.  Add garlic, ginger, miso, herbs, olive oil and salt.
 
3.  Serve on toast with avocado for breakfast, or with
salad and rice for a main meal.
 
Quick Red Lentils- Serves 6
Ingredients:
2 cups red lentils, rinsed 4 times
2 tsp Celtic salt
2 tsp turmeric
2 tsp basil or Italian herbs
4 tbsp olive oil
Method:
1. Bring the red lentils to boil and rinse again. Cover
with fresh water and cook on low heat for 15
minutes.
2. Add the salt, turmeric, herbs and olive oil. Mix well
and allow to cook for a few more minutes until  all
lentils are soft.
3. Lovely served on toast.
 
Quick Brown Lentils- Serves 4
Ingredients:
1 cup brown lentils
½ cup water
1 tsp Celtic salt
1 tbsp olive oil
1 tsp Italian herbs
1 large tsp miso
Method:

1. Cover the brown lentils well with water and bring

to the boil. Rinse twice then bring to boil again.
Turn heat down to low and simmer with the lid on
for approximately 40 minutes until soft.

 
2. When soft, strain the lentils and add salt, olive oil,
herbs and miso, mixing very well. Heat through
and serve on toast.
 Scrambled Tofu- Serves 4
Ingredients:
1 block firm tofu
1 tsp grated garlic
1 tsp grated ginger
1 dspn Celtic salt
1 ½ tsp turmeric
1 tsp Italian herbs
¼ cup chopped parsley
2 tbsp water
2 tbsp olive oil
Method:
 

1. Crumble tofu and add the rest of the ingredients.

Cook over medium heat for 10 minutes.
 
2.  A nice dish served on toast with avocado.
 

*Note: the following recipes contain the instructions

‘gently sauté onions’. To explain this: the onions are put
into a dry pan over a low heat with the lid on. The
condensation dripping from the lid and the juice
contained in the onion will be enough moisture for the
onion to brown nicely, but the heat must  be low or the
onion will burn. The oil is added later with moisture as
this prevents the oil going to too high a temperature and
destroying the essential fatty acids contained in the oil.
 
Tasty Lima Beans — Serves 4
Tasty Lima Beans - serves 4  
Lima beans are also known as butter beans. They
are a member of the kidney bean family. When
cooked, these beans have a soft texture that blends
well into creamy style dishes. A nice addition to this
recipe is to mix in 1 cup of steamed asparagus at the
end.​

Ingredients:
1 ½ cups lima beans, soaked overnight
½ cup cashews
1 clove garlic
1 heaped tsp Celtic salt
½ tsp Italian herbs
1 cup water
Chopped parsley
Method:

1. To make cashew sauce, combine cashews,

garlic, salt, water and herbs in a blender
until smooth.

 
 1. Rinse the lima beans several times before
cooking. Cook till soft (approximately 2–3 hours);
strain off water then blend till smooth.

 
3. Combine cashew sauce with lima beans and
parsley and heat through.

Chickpea Cardamom Casserole - serves 6-8

 
Chickpeas are believed to be one of the earliest
cultivated legumes originating in the Middle East. They
are also known as garbanzo beans, shimbra or ceci
beans.​

Ingredients:
1 medium onion
2 cloves garlic
2 cm piece finely chopped ginger
3 cups cooked chickpeas
1 tsp cardamon seeds
4 skinned chopped tomatoes
1 tbsp tomato paste
2 tsp Celtic salt
½ cup finely chopped celery
½ cup finely chopped carrot
⅓ cup olive oil
Method:
  
1. Sauté onions on a low heat until  clear and slightly
golden. Add ginger and garlic and cook another 5
minutes.
2. Add tomatoes, celery, carrots,  olive oil and
cardamom seeds. Gently simmer for 30 minutes.

1.   Add chickpeas, Celtic salt and tomato paste (add

a little water if too thick), and gently simmer for
another 20 minutes.
 
Red Kidney Beans - Mexican Style - Serves 6-8
 
Kidney beans generally take between 3 and 4 hours to
cook. Do not add any salty seasonings until after the
beans have been cooked. Adding them earlier will make
the beans tough and greatly increase the cooking time.
Rinse after cooking.
 
Ingredients:
4 cups cooked red kidney beans
2 cups chopped onion
2 ½ cups chopped tomatoes
1 cup finely chopped celery
1 cup finely chopped carrot
2 cups diced tofu
 1 tsp cumin
2 tsp Celtic salt
1 tsp turmeric
2 cloves fresh garlic
½ cup olive oil
Method:

1. Sauté onion on a low heat until slightly golden

and then add garlic and cook a further 5 minutes.
 
 
1. Add tomatoes, olive oil, celery and carrot. Gently
simmer for 30 minutes.
 
3. Add kidney beans, tofu, turmeric, cumin and salt.
Simmer for another 30 minutes. 
 
  Chickpeas with Spinach - serves 4​

The cartoon character Popeye the Sailor Man is

portrayed as becoming physically stronger after
consuming Spinach. While this may be quite an
over-exaggeration spinach does have a high
nutritional value and is extremely rich in antioxidants.
Leafy green vegetables such as spinach provide
more minerals than any other food, making it quite
the superfood. This dish goes beautifully served with
the Noodle Salad (page 144).
 
Ingredients:
1 cup cooked chickpeas
1 onion finely sliced
2 cloves garlic
1 tsp fresh ginger
6 cups finely chopped spinach
2 tbsp olive oil
1 tsp Celtic salt
Method:
1.  Lightly sauté onion over a low heat until  lightly
golden. Add garlic, ginger and spinach. Allow the
spinach to wilt over a low heat with the lid on.
2.  Add chickpeas and olive oil and salt. Cover and
allow to gently cook enabling the flavours to
blend.
Creamy Beans and Cauliflower — Serves 4
  Creamy Beans and Cauliflower- serves 4    
 
To help make the sauce creamy soak the cashews for a
minimum of two hours, or preferably overnight, before
blending.​

Ingredients:
1 ½ cups soaked, rinsed and cooked white beans
(cannelloni beans or great northern beans)
1 finely sliced onion
 1 cup raw cashews
2 cloves garlic
2 cups water
1 tsp celtic salt
1 tbsp olive oil
1 cubed carrot
2 cups small cauliflowerets or 1 cup broccoli and 1
cup cauliflower
1 tspn fresh marjoram (or 1 tsp dried marjoram)
Method:
1.  Lightly sauté onion until lightly golden over a low
heat. Place carrots on onions and cook on a low
heat for 5 minutes.
2.  Meanwhile, blend cashews, water, garlic and salt
until  smooth and pour into onions and
carrots. Add cauliflower ( broccoli) and beans.
Simmer over a low heat with lid on
until cauliflower is just tender.
3.  Add olive oil and fresh marjoram. Simmer a few
more minutes and serve. (Add a little water if too
thick.)
 
  Pumpkin and White Bean Curry - serves 4-5    
 
There are many different types of pumpkins you can
get, and each variety has its own unique flavour, with
some taking longer to cook than others.
  
Ingredients:
1 kg chopped pumpkin
1 tbsp olive oil
1 tbsp water
1 medium chopped onion
2 cloves crushed garlic
1 tsp grated ginger
300 g cooked or raw chopped asparagus
400 g white beans (precooked)
½ cup coconut milk
50 g baby spinach leaves
1 tbsp fresh finely chopped basil
2 tsp Celtic salt
Dried spices:
½ tsp ground coriander
½ tsp fennel
½ tsp fenugreek
½ tsp cumin
½ tsp turmeric
Method:
1. Sauté onion over a low heat in own juice until
clear. Add garlic and ginger, chopped pumpkin
 and olive oil and water. Cook for another 10
minutes with the lid on over low heat.
2. When the pumpkin is almost cooked, add
asparagus, white beans and the dried spices.
Cook for another 10 minutes with lid on (add a
little water if needed).
3.  Add the coconut milk, spinach, basil and salt. Stir
gently until hot.
 
  Indian Curry - serves 6    
 
This can be served on freshly cooked brown rice
with a green salad, or for added protein and fibre
served with cooked quinoa instead of rice.
 
Sauce:
3 onions
1 cup olive oil
2 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tsp paprika
Ingredients:
2 chopped potatoes
2 chopped carrots
1 cup chopped pumpkin
 1 cup chopped broccoli
1 cup chopped cauliflower
1 cup peas or beans
2 cups soaked, rinsed and cooked white beans
(cannelloni beans or great northern beans)
2 tsp Celtic salt
Method:
1.  To make sauce, blend onions, with enough water
to allow blending, until liquified. Pour into
saucepan and cook until  starting to bubble. Add
olive oil, place lid on and cook over a very low
heat for 15 minutes.
2.  Add herbs to the sauce and cook for another 15
minutes.​

3.  Add potatoes, carrots and pumpkin and cook on a

low heat for 1 hour.​

4.  Add the remaining ingredients and cook for a

further 15 minutes. Add 1 dessertspoon of Celtic
salt and a little water if the curry is too thick.
 
  Coconut Kaffir with Lime Tofu - serves 6-8    
 
Kaffir lime leaves are the fragrant leaves of the wild
lime tree found in South East Asian countries and are
used widely in their local cuisine. You can purchase the
leaves from either Asian food stores or the Asian section
in some supermarkets.​

Ingredients:
 1–2 whole kaffir lime leaves
1 medium chopped onion
2 tsp grated ginger
1 tsp turmeric
2–3 cloves crushed garlic
300 g block chopped firm tofu
330 g tin coconut cream
2 chopped carrots
1 cup chopped broccoli
1 cup chopped cauliflower
2 tsp of Celtic Salt
Method:
 

1. Sauté onion on a low heat until lightly golden.

Add ginger and garlic and lightly cook another 5
minutes. Add tofu and turmeric and kaffir lime
leaves. Place lid on and allow to cook for 15
minutes over a very low heat to prevent sticking.
 
 
1. Add coconut cream and salt. Warm through but
do not bring to boil. Take pot off the stove and let
sit for at least 1–2 hours.
 
  
1. Lightly steam vegetables 10 minutes before
serving. Gently stir through tofu mix. Bring
almost to the boil and serve.
 

1.   Nice served with rice and a green salad.

 
 
Pesto Beans - Serves 6 -8
 
Ingredients:
 
2 cups basil leaves
½ cup olive oil
2 cloves garlic
¾ cup cashews
¼ cup sunflower seeds
2 tsp Celtic salt
⅓ cup lemon  juice
1 cup water
4 cups cooked white beans (such as cannelloni,
great northern or small lima beans).
Method:
 
 1. Blend garlic, cashews, sunflower seeds, salt,
water and lemon  juice until smooth. Add basil
leaves and olive oil. Blend until smooth.
 
2.  Fold pesto through 4 cups hot cooked white
beans. Serve with salad, baked vegetables  and
Lebanese green beans. This dish can be served
hot or cold..
 
  Eastern Vegetable Curry - serves 6    
 
This curry is nice served on freshly cooked brown rice
cooked with turmeric.
Ingredients:
¾ cup chickpeas
1 medium thinly sliced onion
¾ cup red lentils
1 small eggplant,  cut into 2 cm cubes
1 cup pumpkin cut into 2 cm cubes
2 large skinned tomatoes cut into 2 cm cubes
1 ½ cups baby spinach leaves
½ cup olive oil
⅓ cup flaked almonds
2 tsp Celtic salt
Dry Spice Mix:
 2 tsp turmeric
½ tsp cardamom seeds
1 ¼ tsp coriander
¼ tsp fenugreek seeds
⅛ tsp cayenne pepper (optional)
Curry Paste:
2 large cloves finely grated fresh garlic
1 tbsp finely grated fresh ginger
1 cup fresh coriander
1 cup fresh mint
6 tbsp water
Method:
 
1. The day before, soak lentils and chickpeas. The
next day, rinse several times and cook until  soft,
then drain and set aside ready for combining with
the other ingredients.
2. Preheat oven to 180ºC. Brush the cut pumpkin
with a little oil and place on a tray in the oven.
Bake until  golden brown.
3. Sauté onions* on a low heat until  almost  clear,
and then add the dry spice mix. Cook for 3
minutes.
4.  Add tomatoes and eggplant and cook on low heat
for 20 minutes.​
 1. To make the curry paste, combine garlic, ginger,
coriander, mint and water.

 
 
1. Now add the curry paste to the cooked and
drained lentils, chickpeas and the oil and salt.
Allow this mixture to gently simmer for
approximately 10 minutes. Gently fold through
the baked pumpkin and spinach leaves.

 
7.  Heat through well and serve on brown rice
cooked with turmeric (optional), topped  with
flaked almonds.
 
See note on page 119

 
 
Matthew’s Savory Lentils - serves 6    
 
This is my son-in-law’s speciality and is delicious
served with baked vegetables, steamed greens and
salad.
Ingredients:
2 cups soaked, rinsed and cooked brown lentils
1 medium chopped onion
2 cloves crushed garlic
 1 tsp grated ginger
2 chopped skinned tomatoes
1 cup finely sliced celery (with leaves)
1 cup finely chopped carrot
2 tbsp olive oil
2 tsp basil
1 tsp oregano
2 tsp paprika
½ cup crumbled tofu
1 dspn Celtic salt
1 tbsp tomato paste
1 tspn dark miso, mixed to a paste in a little water
Method:
 

1. Lightly sauté onion until  lightly golden. Add

ginger and garlic. Sauté an- other 5 minutes.

 
 
1. Add tomatoes, celery, carrots,  flavourings and
olive oil and cook over a low heat for another 10
minutes. Add cooked lentils and crumbled tofu
and allow this to simmer for another 15 minutes.

 
3.  Add salt and tomato paste (and a little water if too
thick) and cook for an- other 5 minutes. Add
 miso, mix well and serve.​

  Lebanese Green Beans - serves 6    

Ingredients:
1 large onion
3 skinned chopped tomatoes
2 tbsp olive oil
4 cups sliced green beans
1 heaped tsp Celtic salt
 
Method:​

1. Sauté the sliced onion on a low heat until  slightly

golden. Add tomatoes and cook for 5-10 minutes.
Add olive oil and mix well.

1.   Add beans, replace lid and allow this mixture to

cook over a very low heat for about 15 minutes
until beans are almost soft.

 
3.  Add salt, mix well and allow to cook for a few
more minutes.
 
  Lovely Lima Beans - serves 6    
 
 Lima Beans, also known as Butter Beans, have a
distinctive buttery texture and sweet flavour. They are an
important source of plant proteins and have more
potassium than red kidney beans, broad beans or black
beans. This dish is nice served with baked vegetables,
steamed greens and a salad.​

Ingredients:
2 cups cooked lima beans
1 large finely sliced onion
2 cloves crushed garlic
2 cups finely sliced celery (with leaves)
4 skinned, finely chopped tomatoes
⅓ cup olive oil
1 dspn Celtic salt
1 tsp basil
 
Method:
 
1. Gently sauté onion until  golden. Add garlic,
celery, tomatoes, basil and olive oil. Simmer with
lid on over a low heat for 15 minutes.

 
2.  Add lima beans and salt; mix well, return lid and
gently simmer another 5 minutes.​

  Barbara’s Black Beans - serves 6   

​
Serve with either brown or basmati rice, and a fresh
green salad.
 
Ingredients:
2 cups cooked black turtle  beans
1 finely sliced large onion
2 cloves crushed garlic
2 tsp finely grated ginger
4 large peeled and chopped tomatoes
¼ cup olive oil
2 sticks finely sliced celery (with leaves)
1 large finely diced carrot
1 tbsp tomato paste
1 tbsp freshly chopped basil
1 dspn freshly chopped oregano
½ tsp maple syrup
1 dspn Celtic salt​

Method:
 
1.  Lightly sauté onion over a low heat until  slightly
golden. Add garlic,
ginger, tomatoes, celery, carrot and olive oil and very
gently simmer over a very low heat, covered, until 
carrots are tender (approximately ½ hour).
 
 1.   Add beans, herbs, tomato paste, salt and maple
syrup. (Add a little water if too thick.)
 
3.  Gently stir and lightly simmer for a further 5
minutes.
 
  Split Pea Dahl - serves 6   ​

Dahl is a major part of Indian cuisine. It is said no

Indian meal is ever complete without a bowl of dahl.
There are infinite ways of cooking dahl, here and on the
following page are a few of my personal favourites. Best
served with brown or basmati rice and Indian flat bread,
accompanied by a tossed salad. Be careful not to
overcook.​

Ingredients:
1 ½ cups cooked green split peas
2 tsp finely grated ginger
2 tsp finely grated garlic
1 large finely chopped onion
½ tsp turmeric
1 tsp cumin
2 tsp coriander
1 tbsp fresh coriander
1 dspn Celtic salt
⅓ cup olive oil
  
Method:
 
1.  Cover split peas well with water and simmer for
45 minutes. Rinse well.These will be partially 
cooked.​

1. Sauté onion until  lightly brown. Add ginger and

garlic and continue to sauté another 5 minutes
with lid on. Add turmeric, cumin and dried cori-
ander and olive oil. Lightly simmer on a very low
heat another 5 minutes.
 

1.   Add the partially  cooked split peas and one cup

of water. Gently simmer on a low heat until peas
are soft. If the dahl becomes too dry, add a little
more water. The consistency of the Dahl should
not be too runny, nor too thick, but almost  like a
sauce. Add salt.

 
4.   Stir in fresh coriander just before serving.
 
  Lentil and Spinach Dahl - serves 6    
 
Like the Split Pea Dahl, this dish can be served with
rice, Roti (Indian flat bread), bowls of sliced tomato,
cucumber and soy yoghurt, and shredded lettuce. If you
like your dahl hot, cayenne pepper can be added to
taste just before serving.​

Ingredients:
1½ cups cooked green lentils
2 tsp finely grated garlic
2 tsp finely grated ginger
1 finely chopped onion
1 bunch chopped spinach
1 tsp turmeric
1 tsp cumin
2 tsp coriander
1 dspn Celtic salt
⅓ cup olive oil
 
Method:
 

1. Sauté onion until  lightly brown. Add garlic and

ginger and continue to lightly sauté with lid on for
a further 5 minutes.
 

1.   Add cumin, turmeric, coriander, oil and spinach.

Simmer another 5 minutes with lid on until 
spinach is lightly wilted.

 
 3. Add lentils. Mix well, return lid and allow to lightly
simmer for approximately 5 minutes. Add salt
and allow to simmer just a few more minutes for
the salt to disperse.
 
  Sunshine Dahl - serves 6    
 
Moong dahl are light yellow mung beans that have
been skinned and split, so that they’re quick-cooking.
They are rich in protein and a staple food in India. Serve
the dahl with rice and roti for a healthy wholesome meal.​

Ingredients:
2 cups soaked moong dahl (or yellow split lentil)
1 large chopped onion
2 cloves crushed garlic
2 tsp finely grated ginger
1 large diced carrot
2 cups cubed pumpkin
2 skinned, finely chopped tomatoes
2 cups chopped celery leaves
⅓ cup olive oil
2 tsp coriander
1 tsp cumin
1 tsp turmeric
1 dspn Celtic salt
 
Method:
 

1. Lightly sauté the onion over a low heat until 

lightly golden. Add garlic, ginger, tomatoes and
the three spices. With the lid on allow to lightly
simmer for 10 minutes.
 
2.  Add pumpkin, carrot, olive oil and lightly simmer
another 10 minutes.
​

 ​

3.  Add moong dahl, celery leaves and 4 cups of

water. Return lid and allow to gently simmer,
stirring often, for approximately 15 minutes until 
the dahl is soft. Add salt and more water if too
thick.
 

  Split Pea Soup - serves 4    

A bowl of this soup delivers a bounty of nutritional
benefits—a good amount of vegetable protein and
plenty of staying power. Delicious served with a
green salad and hot crusty sourdough bread.
 
Ingredients:
 2 cups cooked green split peas
1 large chopped onion
2 chopped carrots
1 cup sliced celery
1 cup chopped celery leaves
1 cup chopped pumpkin
2 tsp Celtic salt
⅓ cup olive oil
½ cup chopped fresh green mint
 
Method:
 
1.  Lightly sauté onion over a low heat until  lightly
golden.
 
2.  Add carrots, celery and leaves, pumpkin, and
peas and cover with water.
Bring to the boil, turn to a low heat and allow to
gently simmer for at least 1 hour.​

3. Add water if necessary to attain desired

consistency. Add salt, oil and mint. Simmer for
just a few minutes to allow the flavourings to
disperse throughout the soup.
 
  The Mighty Minestrone Soup - serves 6 -8     
 
 Never underestimate the power of a humble bowl of
vegetable soup. Full of nutrients, this easy minestrone
soup packs loads of vitamins and minerals into every
spoonful.​

Ingredients:
2 cups borlotti or red kidney beans, soaked, rinsed,
brought to the boil and rinsed again
1 finely diced onion
2 cloves crushed garlic
1 finely diced carrot
2 cups finely sliced celery (with leaves)
2 cups tomatoes, skinned and sliced
2 finely chopped potatoes
1 cup finely chopped pumpkin
1 cup chopped broccoli
1 cup chopped cauliflower
⅓ cup olive oil
1 dspn Celtic salt
2 bay leaves
1 tsp marjoram
1 tsp thyme
1 tsp rosemary
2 tbsp tomato paste
 
Method:
 
1. Lightly sauté onion over a low heat until  tender.
Add carrots,  garlic, celery, tomatoes, potatoes,
pumpkin, olive oil and bay leaves and lightly
simmer over a low heat for 10 minutes.

1.   Add prepared beans to vegetables  and cover

with water. Allow to gently simmer for 1 ½ – 2
hours  until  beans are soft.

 
3. Add broccoli and cauliflower, salt, remaining
herbs, tomato paste and more water if too thick.
Let simmer another 10 minutes and serve.
 
  Lentil Soup - serves 6    
 
Lentils are nutritious and taste great in soups. On bone-
chilling winter days, nothing says comfort like a steaming
bowl of warm soup. This is a delicious winter meal
served with garlic sour dough bread and a large fresh
salad.
 
Ingredients:
2 cups lentils (soaked overnight and rinsed)
4 cloves garlic
 1 chopped onion
2 cubed carrots
3 cubed potatoes
2 tsp marjoram
2 sticks celery (with leaves)
2 tsp paprika
1 tsp thyme
2 bay leaves
2 tsp miso
2 tsp Celtic salt
2 tbsn olive oil water
 
Method:
 
1. Lightly brown onion in saucepan, add other
vegetables  and lentils. Cover with water. Add
bay leaves and half the amount of herbs. Bring to
the boil and simmer for one hour.

 
2.  Add remaining herbs, salt, miso and olive oil. Mix
thoroughly and simmer a few minutes more, then
serve. If a thinner soup is desired, add more
water.
 
   Noodle Salad - serves 4   
​
Ingredients:
200 g pasta noodles
2 tbsp olive oil
Juice of 1 lemon
½ tsp finely grated lemon  rind
2 tsp Celtic salt
1 clove crushed garlic
½ cup sliced black olives
½ cup sliced sun-dried tomatoes
1 tsp Italian herbs
½ cup fresh parsley
Method:
 

1. Cook pasta as per directions on the packet in

well-salted water.

​
 ​

2.  Rinse pasta well and toss with oil and all other
ingredients.​

3.  This dish can be served hot or cold.

 
   Greek Salad - serves 6 -8   
 
Greek salads traditionally feature feta cheese. Tofu is
a tasteless sponge and this marinade brings it to life.
Marinated tofu makes a delicious alternative to feta
cheese.
 
Tofu Marinade:
1 tsp grated ginger
1 tsp crushed garlic
1 tsp Celtic salt
1 tsp miso
¼ cup lemon  juice
¼ cup olive oil
½ tsp maple syrup
1 tsp basil
1 tsp paprika
½ tsp oregano
Salad Ingredients:
500 g cubed (2 cm) firm tofu
3 fresh coarsely chopped tomatoes
1 coarsely chopped lebanese cucumber
1 small thickly chopped red onion
½ cup chopped celery
1 chopped zucchini
 ½ cup black olives​

Method:​

1. Mix the marinade ingredients together well and

pour over the tofu leaving to marinate for at least
1 hour.

 
2.  Add the tomato, cucumber, onion, celery, olives
and zucchini.​

3.  Mix well and serve.

 
  Lentil Salad - serves 6    ​

Brown lentils can range in colour from khaki-brown to

dark black. They are high in protein, iron and fibre,
making them a healthy staple for vegetarian diets. They
cook in about 45 minutes by boiling and hold their shape
very well.
 
Ingredients:
1 cup cooked brown lentils
1 chopped onion
1 small chopped red capsicum
4 chopped tomatoes
1 chopped zucchini
½ cup chopped fresh parsley
½ cup chopped fresh coriander
 2 tsp finely grated ginger
1 tsp finely grated lemon rind
 
Dressing:
⅓ cup lemon  juice
½ cup olive oil
1 dspn Celtic salt
 
Method:
 

1. Mix all the salad ingredients together.

 

1. Thoroughly shake the dressing ingredients in a

jar.
 
3.  Pour dressing over the salad and toss to
combine.​

  Red Kidney Bean Pate. 

If you’re wondering how to replace red meat in your
menus, become a fan of kidney beans. These hearty
beans are a good source of protein. This recipe is
 extremely easy to make and tastes great. Serve with
tortilla chips, crackers or vegetable sticks.
 
Ingredients:
1 cup cooked red kidney beans
1 dspn Celtic salt
½ tsp paprika
½ tsp cumin
1 clove crushed garlic
Juice of 1 lemon
1 dspn olive oil
1 dspn tahini
1 tbsp water (enough to get desired consistency of a
soft cream)
½ cup finely chopped fresh parsley
 
Method:
 
1.  Either blend everything in a food processor (you
might need to add a little extra water if it’s a bit
sticky), or mash beans in a bowl with a potato
masher, then stir in everything else.​

  Hummus  
Ingredients:
1 cup cooked chickpeas
2 tbsp tahini
 Juice of 2 lemons
½ tsp finely grated lemon  rind
1 dspn Celtic salt
2 cloves crushed garlic
1 cup water
1 tbsp olive oil
 
Method:
 

1. Blendingredients in a blender until  smooth, or mash

together well with a fork.
 
Sunflower Seed Pâté
 
Sunflower seeds are an incredible source of health-
benefiting nutrients, minerals, antioxidants and vitamins.
They also contain Omega 3 and Omega 6 and are very
high in protein. 
 
Ingredients:
1 ½ cups sunflower seeds
½ cup lemon  juice
½ tsp salt
1 clove garlic
½ tsp miso dissolved in ¼ cup water
 
Method:
 

1. Soak sunflower seeds 36-48 hours, making  sure

the seeds are sprouted. (When they start
sprouting, they will look like the open beak of a
bird.)
 
2.  Place all the ingredients in a food processor and
blend until  smooth. Keeps for 5 days in fridge.
 

  Tahini Mayo Dressing   

Ingredients:
2 tbsp lemon juice
1 tsp Celtic salt
½ cup water
1 clove garlic
¼ cup tahini
¼ tsp maple syrup
2 tbsp olive oil
 
Method:
 
 1. Blend all ingredients together and chill. Add more
water if too thick.
 
  Tahini Dressing   
Ingredients:
½ cup cashews
3 tbsp olive oil
3 tbsp lemon  juice
¼ tsp maple syrup
1 cup water
3 large cloves garlic
1 tbsp tahini
Celtic salt to taste​

Method:
 
1.  Place all ingredients in blender, and blend
until smooth. Keeps for 5 days in fridge.
Garlic Linseed Dream
  Garlic Linseed Dream   
 
Linseed, also known as flaxseed, is a rich source of
omega 3 essential fatty acids. Because it comes from a
plant source, it is perfect for vegetarian
and vegan diets, although it benefits everybody.
 
Ingredients:
 1 tbsp linseed/flaxseed, soaked in
1 cup of water overnight
10 cloves garlic
½ tsp Celtic salt
½ tsp maple syrup
½ cup lemon  juice
1 tsp basil
½ tsp oregano
½ tsp marjoram
½ cup olive oil​

Method:
 

1. Blend linseed/flaxseed, garlic, Celtic salt, maple

syrup and lemon  juice in a blender until smooth.

 
2. Add herbs and oil and blend on low for a few
seconds. Parsley can be added to hide the
strong garlic flavour. Keeps for 5 days in fridge.
 
 Chapter 14

About the Author

 

 
Barbara O’Neill was born in 1953 in Ingleburn, New
South Wales. Barbara was born into a conventional
Australian home and she was the second child with one
older brother and three younger sisters. Her father
owned and operated a Shell Service Station at Lugarno,
NSW, and Barbara had the misfor- tune to see her
mother die at the young age of 51 from rheumatoid
arthritis.
 
Barbara’s first work on leaving school was as a
hairdresser and some years later trained and worked as
a psychiatric nurse at North Ryde Psychiatric Hospital.
 
Barbara’s journey into natural health commenced when
her first child Emma contracted whooping cough and
spent 6 weeks in hospital. This became the motivation
for Barbara to search out the cause, find a remedy and
live a life- style that would prevent this from happening
again.
 
With her partner, she embraced an alternative ‘hippie’
lifestyle and moved from Sydney to a north NSW
rainforest area west of Coffs Harbour.
 
Removed from close proximity to conventional medical
facilities Barbara studied health and home schooled her
six children. Her reputation grew as a ‘healer’ and
people brought their sick children to her for advice and
assistance, and she became locally known as ‘earth
mother’.
 
In addition to her passion for health, Barbara embraced
Christianity at 26 years of age. This put her on a new
path to look at the human body in the light that it is not a
product of random uncontrolled evolution, but that it was
intricately  designed with all its in-built mechanisms to
self-heal.
 
 Barbara was particularly inspired by the health writings
of a 19th century female writer Ellen G White.
 
After 12 years of living in a rainforest, and in a difficult
relationship, Barbara left the marriage and moved closer
to civilisation to allow her older children to obtain  work.
Barbara’s interest in health knowledge led her to study
and obtain  a Diploma in Naturopathy in 1994 and later
in 2005 as a Nutritionist. Barbara’s real heal- ing
success springs from the knowledge of the body’s ability
to heal itself, and then working ‘with’ the body to achieve
the healing response.
 
After her marriage breakdown in 1993, Barbara put her
energies into raising her children and in 1996 moved to
Queensland where she worked at Living Valley Springs
Health Retreat as a Naturopath. It was here she
renewed an old friendship with the Retreat Business
Manager Michael O’Neill and they were married in
October 1997.
 
The following year, Barbara and her family of now eight
children, (Michael had two children), moved to
Narbethong, Victoria where they started a health retreat
as a non-profit organisation. They continued there for
nearly six years, and in 2003 relocated to their new
property near Bellbrook, NSW. They then started their
new venture, Misty Mountain Health Retreat.
 
 Over the years Barbara has become a highly sought-
after health lecturer, as people appreciate her common
sense approach to health problems. Barbara’s lecture
series have circulated around the globe via video, DVD
and YouTube. They have touched the lives of hundreds
of thousands of people, and have brought relief to
thousands of suffering individuals as they embrace the
simple  and powerful laws of health.
 
Currently the Health Director of Misty Mountain Health
Retreat, Barbara’s great passion and life work lies in the
educating of people in the correct health principles that
lead to longer, healthier and happier lives.​