Nutrition guidelines : One of the greatest pleasures of life lies in the discovery of the dietary diversity that we have herited from our ancestors and our planet.
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Rejuvenating nutrition guidelines
In this section, I have listed the different foods used during my purification, so that you can discover the great diversity of rejuvenating foods available on the market. These lists are not
definitive and will evolve over time. For the moment, there exists five major families of rejuvenating foods on the market:
- Whole cereals and pseudo-cereals,
- Nuts, seeds and first cold pressed oils,
- Lean meats, fish and seafood,
- Fruits and vegetables.
We can add to that all the undenatured plant foods like herbs, certain spices, therapeutic plants, herbal teas, etc. These are possible additions when the opportunity present itself or when you feel the need for it.
In the rejuvenating nutrition guidelines, each food family is divided into three categories in which foods are classified according to their efficiency to rejuvenate the body. Here are these classifications as well as their meaning:
The essentials are the foods that offer the most balanced rejuvenating properties and that are most liketly to be beneficial for health. These foods, if they are fresh and pure, can occupy an important place in our rejuvenating menus. Each of these foods has played a key role in the rejuvenating process of my body which led to my healing.
The tolerables are foods that offer certain rejuvenating properties, but which also have disadvantages. They are more at risk of overloading the body following over consumption or if they are used to frequently. These foods can be used for substitutes when essential foods can’t be found fresh or pure enough. They are also useful to add variety to our menus and to avoid over consuming any specific food. I encourage you to use them, but don’t depend too much on them if you want to cure your body.
To be taken in moderation are the foods less likely to have rejuvenating properties. Most of them have important disadvantages for a good health. They can promote fouling of the metabolism. We must avoid them if possible, but when they are fresh and consumed with
moderation, they are safe. Let’s not forget that most of them are the products of plants and they still can bring us, despite everything, rejuvenating elements like antioxydants and vitamine E.
Note that to be taken in moderation will sometimes become to banish. These are foods that have been found foul at each of my consumption and which led to the presence of residues – accumulated in my body – which I had to get rid of to cure my body. They have a tendency to leave traces in cells and arteries which is the opposite of what we want when rejuvenating the body.
In addition, each food family has its own index of recommended daily consumption, which represents approximately the intake consumed during my years of purification with nutrition. I also mention, for each protein-rich food, a weekly consumption index expressed as meal/week. For example, rye has the index of consumption of four meals a week, which means that it can be used as the main element of a rejuvenating “whole grains + legumes” type of meal or “whole grains + nuts” in an ideal maximum of four times per week, and this, provided it is pure and fresh!
Some other elements mentioned in the guide and their meaning are as follow :
The acidic index: acidic foods have up to five stars with the mention “acid”, while alkaline foods display the word “alkaline”, also followed by stars measuring their potential to fight acidity according to what I’ve felt during my purification.
Toxin risk: indicates if the food is often rich in toxins because of modern food production methods.
Risk of GMO: indicates if the food is likely to be a GMO or to be contaminated by neighboring GMO crops in North America.
The protein/100 calories ratio: ratio which clearly indicates the protein value of each food. A ratio of 2.5 g of proteins per 100 calories equals a daily intake of 56 g of protein for 2200 calories. This is why foods whose ratio is below 2.5 g / 100 calories are to be considered low
in proteins (see Annex).
RCO: RCO stands for Risk of Carbohydrate Overload. Clearly indicates if the food is too rich in carbohydrates compared to his intake of protein and dietary fiber. In my experience, it turned out that the more rich in protein and fiber is a food, the less likely it is to cause carbohydrate overload which can lead to imbalances such as overweight, diabetes and arteriosclerosis. A weak RCO is a pledge of health.
First, let’s mention here that RCO only applies to plant based foods. It originates from the conclusions I reached during my experiments on the excess of carbohydrates and the risk of a particular foods to have a negative impact on health by promoting the accumulation of traces or residues of carbohydrate excess in the organism.
Here is a conclusion deriving from my experimentations: There is a correlation that exist between the protein, fiber and carbohydrate intake of a food. The more a plant food is rich in protein and dietary fiber, the less likely it is to cause carbohydrate overload. From this I drew the following conclusion:
(carbohydrates – dietary fiber) / (dietary fiber + Proteins) = RCO
You won’t have to calculate the RCO because I did it for you for most important foods in the rejuvenating nutrition guideline. Just know that, the lower it is, the lower the risk of a food to create a carbohydrate overload which is the number one reason for diabetes and also very important cause of fouling of the organism.
In short, foods with low RCO are the best balanced in terms of their macronutrients profile and are unlikely to cause imbalances such as overweight, diabetes and arteriosclerosis, depending on your type of metabolism.
Purificatory index: this index represents the average sum of all the rejuvenating properties of a food based on my years of experimentation. The power to purify the body is indicated by a number from 1 to 10. The higher the figure, the more the food has proven rejuvenating properties. This data is very subjective, but I believe it deserves to be presented.
Finally, I invite you to take into consideration the following elements. First, take note that each cereal, legume, nut or seed has been evaluated on the same dry and raw quantity of 100 grams. Thus, the comparison concerning the content of macronutrients of different foods is easily achievable. For example, a food that contains 15 g of protein per 100 g means that it provides 15% of its weight in protein. It’s a very useful and visual way to give you the macronutrient content of a food. Then, be aware that the nutritional information varies from one type of plant to another. Which means that the hundreds of varieties of oats, wheat, rye, peas, walnuts and others will have different nutrient contents, not to mention the influence of the conditions in which they are produced: soil, climate, fertilizer, etc. However, the information remains sufficiently similar to be worth studying as a starting point to understand the role of certain foods.
In the next article, we will start with the study of the first family in rejuvenating nutrition: whole cereals and pseudo-cereal.