Archive for the ‘Arthritis’ Category


Friday, March 11th, 2011

Much has been said favouring oils for arthritics. In the last chapter, for instance, we learned to keep acids away from the lubricating oils in our bodies— and why this is essential if we expect to recover from arthritis.
Most of this book has been urging you to add more oils to your system. Before anyone gains the impression that they should eat every oil-bearing food in sight, perhaps the time has come to remind you that there are “bad” oils, too.
To rid yourself of arthritis takes more than just eating chunks of fat. Such food can contain “wrong oils” which can clog your blood-vessel “pipelines.” This is worse than gaining no oils at all. If you select oily substances which are incorrect, they will do little except add to your weight, create excess energy (fat) or even lead to high blood pressure, gall-bladder trouble or heart disease.
So, we must know how to differentiate between the very specific oils we need for lubrication and just any oil at all.
Here is a helpful chart which arthritics should consult to recognise the “wrong” oil in foods.
All meat fats        all vegetable oils
(Eat lean meat instead!)
Bacon fat        all substitutes for butter
Cold cut meat fat    Avocado oil
Corned beef fat    Corn oil
Ham fat        Cottonseed oil
Lamb fat        Olive oil
Pork chop fat        Peanut butter
Veal fat        Soya bean oil
Any oil with sugar in it
Avoiding the oils in the foods listed above will play a deciding role in how long it will take an arthritic to become well.
Until now, most people probably thought that oil is oil, good for energy only. Nothing could be further from the truth.
Dr. P. Hawk is one expert who has done much to prove that all oils are not alike in their value to the body. In his book, Practical Physiological Chemistry, Dr. Hawk makes an outstanding contribution to medicine. Among other things, he says in effect: THAT DIETARY OIL IS UNIQUE IN ITS POTENTIAL POSSIBILITIES BECAUSE IT CAN BY-PASS THE LIVER.
The Right Oils, and How They Work for You
Having learned which oily foods to ignore, we will now go on to name the best foodstuffs. But just before we do, let us consult Dr. Hawk’s findings on why dietary oils are good for you. He made the following points … we are restating now in our own words. . . .
Serve as a vehicle to introduce the oil-soluble vitamins, A, D, and E.
Influence the rate of calcification in bones and other tissues.
Aid in the digestion and absorption of other foods.
Repair organic damage, as well as regenerating new tissues.
Carry vitamin K, the anti-haemorrhage substance, into the liver.
With all these benefits—the five described above, plus many more—all of us should seek out the right oil-bearing foods and make them a part of our daily diet.
Where can we find the correct oil ingredients? Here are six of the best sources, in the order of their effectiveness.
Cod-liver oil.
Eggs (soft boiled).
Certain fish.
Cheddar cheese.
The shortness of this chapter should not mislead you. The past few paragraphs hold tremendous significance for your future. The conflict between right and wrong oils has bearing on more ailments than just arthritis. It is our firm belief that scientists, in years to come, will discover that oil deficiencies and oil tensions are factors in 80 per cent, of the diseases which kill mankind.
Why let your cells become disorganised, your blood vessels suffer occlusion, and general mayhem run wild in your body? Choose the right oils—they are so few in number—and practise common-sense dietary habits.


Wednesday, April 29th, 2009

The fourth rule of vital nutrition is that your food should be as poison-free as possible. This is easier said than done, however, in this poisoned world of ours. And if you feel that “poisoned world” sounds rather alarmist, I will add that it is almost impossible these days in the United States and West-European countries to obtain foodstuffs that are free from poisonous residues or additives. Fruits and vegetables contain residues of various poisonous insecticides, waxes, bleaches, and artificial colorings. Fresh meats contain residues of hormones used to speed up animal growth and antibiotics to prolong meat s shelf life. Processed meats, bread, cereals, canned and processed foods are loaded with some of the nearly 1,000 different chemicals now used by the food processing industry in this country—and many of them have never been tested for their possible toxicity! Much recent research shows that the toxic effect of chemicals is multiplied by the effect of other chemical agents consumed simultaneously.

There is a growing movement in the United States to produce poison-free, organically grown foods. They are often available in health food stores. Every effort should be made to obtain such foods. Poisons in foods are, perhaps, the greatest menace to American health today.



Tuesday, April 28th, 2009

Diabetes was another early puzzler. Many physicians began reporting that diabetic patients taking CMO for arthritis were requiring less insulin. I checked into that mystery personally and found that a substantial percentage of diabetics suffer from autoimmune destruction of the pancreatic cells that produce insulin. It seemed reasonable to conclude that CMO was intervening in those attacks, saving the insulin-producing cells from destruction and allowing the generation of new cells to continue undisturbed.

Although vitamin E does not help pancreatic cells produce more insulin, daily use is known to reduce plasma glucose, triglycerides, free fatty acids, and cholesterol. It has been suggested that the use of vanadyl sulphate can greatly improve the effectiveness of insulin.

Studies are needed to determine if a protocol for the effective treatment of diabetes using CMO can be developed. We would welcome the participation of other clinics and physicians.