Republicans for Satan. Health News and Information

It is also wise to refrain from straining the eyes when there is insufficient illumination to read by. The eyes need plenty of rest, and to be closed during the night, because they work hard during our waking hours. They are indeed very precious to us, but many people forget that and do not give them the care they deserve as the indispensable gift they are. No one will deny that the eyes are instruments that we cannot do without, physically or mentally.

Blindness constitutes an extremely heavy loss. Amongst all the other wonders of Creation, the eyes are a miracle and the lacrimal glands, despite their negligible size and apparent unimportance, are a convincing symbol of a carefully thought out design to smooth the necessary but involuntary processes of our daily existence.

*118/28/1*

Is it not a marvellous thing that the lacrimal glands, or tear ducts, serve as a safety valve to reduce the internal pressure when we are under emotional stress? How unbearable it would be, even for a little girl, if she could not cry when her doll dropped on the floor and broke, or some equally frustrating thing happened. The pain seems only half as bad when salty tears roll down the cheeks like pearls. In fact, this ingenious arrangement operates much better with women than with men.

In addition to the secretion of tears when crying, the lacrimal glands, which are located just within the upper outside part of the eye socket, embedded in a little pocket, have yet another function: the tears must keep the conjunctiva and the cornea moist in order to prevent their drying out. Furthermore, bacteria, dust and other foreign particles are washed away by the tears.

*116/28/1*

This section is not meant to deal in detail with the complex mechanism we call the eye. Instead, all it sets out to do is give some clear and helpful hints on how to preserve and protect your eyesight, and highlight the basic principles of nature involved.

Let us begin by repeating the fact that excessive brain work causes eyestrain. The more natural and free from stress is the way we live our daily lives the better it will be for our eyes. It might be added that the poor nourishment derived from today’s denatured foods also contributes to the development of eye problems.

However, many of us will admit that it is not all that easy to change these things, or we may have already made some changes and want to achieve still more. How can this be done?

*113/28/1*

Nerve cells which register the sensation of taste and transmit it to the brain are arranged in a bulb-like manner. The nerve ends may be compared to the roots, while the layers of the bulb represent the reaction controls, with built-in amplifiers. To complete the illustration, in the place of the bulb’s top, there are very fine hairlike nerves that register the taste sensation.

These nerve bulbs are called taste buds, because scientists compared them to the literal buds. An adult has about 3,000 of them. But did you know that we humans probably have fewer sensations of taste when eating our food than, for example, antelopes, which have about fifteen times as many taste buds as a human? If we had as many as these animals it would be much easier for us to differentiate between healthy nourishing food and that which is harmful. Thus animals are more capable than humans in distinguishing what is good for them and what is not.

*108/28/1*

Just as with any one of the other organs, the tongue is a marvellous work of Creation. The singular design, structure and arrangement of this muscular organ gives it a flexibility that no other organ in the body possesses. The tongue’s shape can change from flat to broad, from thin to thick, by manipulating its muscle fibres which respond to command as does a circus horse to its trainer. Yet the most interesting feature in the structure of the tongue is its surface, which, when greatly magnified, looks rather like a lunar landscape. Every elevation and every little crater-like cavity is equipped with minute receptors of taste sensations that enable us to taste and enjoy our food and drink. The mucous glands in the taste cavities see to it that there is always a small amount of local mucus or fluid present, for chemicals taken into the mouth have to be dissolved for us to taste them.

*107/28/1*

Headaches can also be caused by insufficient blood supply to the brain. In this case we recommend both Petadolor and Ginkgol biloba, also known as maidenhair tree. The leaves of this tree] contain active properties that can do wonders for the cerebral blood supply.

Physical therapy should not be forgotten either. Relief is often obtained from warm showers directed on the nape of the neck and the spine, as well as massaging with Toxeucal Massage Oil. If the headaches stem from an upset digestive system, warm showers directed on the stomach are the answer to alleviating the pain.

Onion, horseradish or cabbage leaf poultices can be applied to the back of the neck in order to combat headaches successfully.!

Whatever you do, natural treatments and remedies will prove more effective than chemical drugs, which merely dull the pain. It is of fundamental importance to find the cause of the headache and to treat it accordingly.

*106/28/1*

In devising a rotary diet for patients, I follow certain basic rules. Patients are instructed in these rules and given advice on how to follow them when they return home.

Rule 1: Eat whole, unadulterated foods. Our ancestors generally ate their food in a simple form, without complicated mixtures, sauces, condiments, and the like. A diet such as this is cheaper, more readily available, easier to prepare, and more digestible than fancier fare.

Today, most of us have the ability to eat both simply and with variety. Culinary refinement, while pleasing to the palate, can sometimes be harmful to health, if it is pursued on a regular basis by susceptible individuals. The overrefinement of foods and their packaging for convenience or longer shelf life have led to abuses. Many people do not know what a diet of plain, simple foods taste like or how good it can be. If a person tolerates beef, he can and should enjoy a steak, a hamburger, or a piece of boiled beef instead of, say, a meatball sandwich. If he eats steak, he has consumed one food—beef. He can then have another food, or several other foods, for his next meal. But the meatballs may contain beef, soy, pork, onion, oil, butter, milk, egg, black pepper, and wheat flour used as a “meat-stretcher.” The bread will contain more wheat, rye, corn oil, yeast, sugar of some sort, caramel, lactic-acid cultures, and assorted chemicals. If the sandwich is topped with catsup, it will contain tomatoes, vinegar (grain, cider, or wine), corn sweetener, onion powder, spices, and flavorings. Mayonnaise will add more eggs and vinegar, as well as soybean oil and sugar (beet or cane).

Thus, what most people think of as a fairly simple meal—a meatball sandwich such as is available in many restaurants or “take-out” places—actually may contain more than two dozen different foods, including some of the most common allergy-causing substances—wheat, corn, beef, beet, milk, cane, yeast, soy, or eggs. Most likely it will also contain an assortment of chemicals as well.

If you are allergic to any one of these common items (and almost all food allergy patients are), you will not be able to discover this fact by sticking to the average American diet. The reason is that you will eat these common foods over and over again, every day, almost without letup. The symptoms caused by one or more of these foods may fluctuate, but they will never really be absent for long, because their cause is not absent for long. If you find that an average meal gives you reaction, it will be virtually impossible to track down the cause of that reaction when you are eating two dozen different foods at a sitting.

Rule 2: Diversify your diet. In addition to eating whole, simple foods, the patient must learn to diversify his diet. The modem marketplace offers us a wide variety of different foods from various climates and cultures. We should make use of this diversity. Yet most people eat the same few foods over and over again, sometimes quite literally ad nauseam. Wheat, milk, beef, corn, beet or cane sugars, and eggs, in their many varieties and disguises, represent the monotonous basis of the American diet. Some people even brag of being “meat and potato men,” who must have these two foods in order to feel satisfied (an almost certain sign of food addiction).

Patients can learn to diversify their food choices. The world is filled with an enticing variety of foods which they can exploit for both enjoyment and good health. For example, few people enjoy (or have even tasted) all of the foods in a well-stocked fruit and vegetable market. They become stuck on certain often-repeated favorites, such as carrots, celery, and lettuce, and bypass what is unfamiliar. Turnips and parsnips are rarely eaten as vegetables in their own right, although they make a delicious dish. Some people have never tasted artichokes, avocados, mangos, or papayas. Each of these can form the basis of a satisfying meal.

Some foods are only eaten on special occasions or in special combinations. Cranberries are highly popular at Thanksgiving, but are rarely eaten at any other time of the year; yet they can usually be incorporated into the diet with little trouble, and in many markets they can be purchased fresh throughout the fall season.

The foods of other countries offer interesting possibilities. Many markets now carry bean sprouts and (soy) bean curd. Bean sprouts can be readily grown in a jar in the kitchen if they are not available in the store. Health food stores usually stock a wide variety of Japanese foods. The larger cities have stores, listed in the Yellow Pages, which sell specialty foods of other nationalities. There is much to be gained by learning to enjoy the cuisine of cultures other than one’s own.

In fact, the Rotary Diversified Diet is in some ways less limited, and more enjoyable, than the supposedly unrestricted but monotonous American diet. It calls on you to eat in a controlled, rational way, but within that plan it offers great latitude for innovation and experimentation with food.

Rule 3: Rotate your diet. Patients are told that they can develop an allergy to any food if they eat it day in and day out and are susceptible to it. This is as true of the more exotic foods as it is of beef, potatoes, or eggs. A colleague of mine once attempted to practice clinical ecology in Taiwan. He soon discovered that the Chinese people of that island had widespread allergies to the foods eaten there, especially soy and rice, but also including others, some of which are rare by American standards.

The whole point of this diet is to let the body recover from the effects of a food before eating it again. In general, it takes up to three days for a meal to pass through the human digestive system. To be safe, we allow four days between ingestions of a particular food.

In general, patients are instructed to have only three meals per day. They can eat as much as they wish, although they are encouraged to eat portions of normal size. If he follows a four-day rotation, the patient can eat a particular food on Monday and then eat it again on Friday. Thus, if he has wheat on Monday, he will have to count four days following Monday before he can have wheat again. Bear in mind that this means wheat in any form: bread, spaghetti, lasagna, cream of wheat, even the breading on a pork chop. It is important to add that, for the purposes of this diet, wheat is identical to rye, barley, malt, and millet. Of course, if the patient continues to eat the average American diet, he could not manage that, since there is wheat (or a related grain) in almost every typical meal. But on the Rotary Diversified Diet, it is not difficult to avoid unknown or unsuspected ingredients in foods.

While four days is what we might call the “legal limit” on food repetition, many patients go on a seven-day cycle. This allows them to eat the same basic diet each week. The diet can be posted on the refrigerator and is easy to follow. All the patient needs to begin a seven-day food cycle are twenty-one foods to which he is not allergic.

Rule 4: Rotate food families. Foods, whether animal or vegetable, come in families. Some of these are fairly obvious: cabbage, kale, broccoli, and cauliflower, for example, all taste somewhat similar and are clearly related. You probably would not guess, however, that they are in the mustard family, which also includes horseradish and watercress. Similarly, you would not automatically know that cashews, pistachios, and mangoes are in the same group or that beef and lamb are in the same family but that deer and elk are in a separate group.

Food families are important in devising a Rotary Diversified Diet. A listing of common foods, grouped by their families, is given in Appendix A, to convey some idea of the relations between various foods.

The reason food families are important is that patients can cross-react to the “relatives” of food to which they are allergic. Thus, if you are allergic to beef you must suspect goat (not to mention veal and milk, both of which are seen as similar to beef by the body—veal being young beef, and milk a product of the female of the species). People who are allergic to potato must suspect other members of its family, including tomato, green pepper, red pepper, chili, eggplant, and tobacco.

Another reason why it is important to be aware of food families is to prevent the formation of allergies by a steady consumption of foods which are members of the same family. If you eat tomato on Monday, eggplant on Tuesday, potato on Wednesday, green pepper on Thursday, and tomato again on Friday, you are not really rotating foods—you are eating from the same food family every day, and this could develop into an addiction to one or all of these items.

Thus, the ingestion of foods which are members of the same family must be spaced, but not quite as strictly as foods themselves. The rule is that the patient must rotate food-family members every two days. Using the above example, it might be perfectly all right to have tomato on Monday, eggplant on Wednesday, and tomato again on Friday, provided that no other members of this family were eaten in between.

If a patient has a known allergy to a particular food, he must also avoid the other members of that food family, at least for a while. Thus, sensitivity to beef brings with it a ban on beef, beef by-products such as gelatin, margarine, and suet, milk products, veal, buffalo, goat, lamb, or mutton.

Rule 5: Eat only foods to which you are not allergic, at first. Patients who are emerging from the Ecology Unit are given a summary of their food-test reactions. They therefore know which of the most common foods cause reactions and which do not.

Upon going home, one of their goals is to test other foods which were not evaluated in their weeks in the hospital. If a new food causes no reactions, then it can be added to the Rotary Diversified Diet to give greater variety to the meal plan.

On the other hand, the diet serves as a perpetual diagnostic screen, helping patients to avoid unsuspected sources of mental and physical complaints. It can readily detect the first signs of an adverse reaction to any food, since that food is not in one’s system at the time it is eaten.

Basically, there are two kinds of food allergies—fixed and nonfixed, or temporary. A fixed allergy is one with which you are probably born, which does not go away with time. These are relatively less common. More frequently, patients can regain tolerance to troublesome foods after a period of some months of avoidance. The greater the reaction to a food, the longer it takes, in general, to reestablish tolerance. The process usually takes from two to eight months, after which the food can usually be eaten again, if used in rotation. Since the incriminated food is often a favorite and is craved in an addictive manner, the hope of regaining tolerance to it offers some consolation to the patient suffering its temporary loss. Until and unless such tolerance is regained, however, the patient cannot safely use an allergenic food. Moreover, it must not be abused by cumulative intake when it is returned. Re-sensitization occurs very readily and very subtly.

One exception to this rule is the so-called universal reactor. As mentioned earlier, such a person is allergic to all or most foods, and will get sick no matter what he eats, although he feels tolerably well on a fast. Naturally, he cannot avoid all foods to which he is allergic or he will starve. In this case, we do the next best thing. He is instructed to eat only those foods to which he has lesser reactions.

In addition, other procedures can be employed to benefit such patients. Some clinical ecologists employ “neutralizing doses” in the treatment of this condition. As was previously explained, a “neutralizing dose” is an infinitesimally small amount of the offending substance. If this dose, placed under the tongue, is at just the right dilution, it will have the effect of turning off a reaction. The same substance in a larger dose will, of course, cause a renewal of symptoms. This seems contradictory, but the effectiveness of the neutralizing dose is attested to by many clinical ecologists.

With the exception of universal reactors, all patients are instructed to keep away from the foods which cause their reactions until these can safely be reworked into the diet.

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The pituitary gland governs the activity of the thyroid, the suprarenal gland and the sex glands. It is known as the master gland, having the leading position among the endocrine glands. Its direct link with the central nervous system in the area of very important centres at the base of the brain, the hypothalamus, has been the subject of much research, since it appears that the pituitary gland influences all the vital processes either directly or indirectly. It also appears that, together with the thymus gland, the pituitary determines growth. Since the entire development of the sex glands and sex organs is controlled by the pituitary, a hermaphrodite condition may be attributed to impaired development or disturbed functioning of this gland. A pregnancy could never run its normal course without the cooperation of the pituitary.

*102/28/1*

The pituitary, 12 by 8 mm in size (like a bean), serves our body in a similar way to that of an inconspicuous general who commands a large army, or the person in the control tower who directs and manoeuvres huge jet planes entering and leaving an international airport. This gland weighs only a few grams and was at one time regarded as a vestigial organ. But when the news of its importance began to spread through the scientific world, and it was even discovered that the anterior and posterior lobes each produce completely different hormones, the amazement was great indeed. Such a small gland, yet one with so many vital functions!

*101/28/1*

This is all well and good, says the conventional skeptic, but the so-called results of the Ecology Unit, and of clinical ecology, are actually based on suggestion. This is the so-called placebo effect (from the Latin “I will please”) in which a totally inert “sugar pill” sometimes has curative properties. In the case of clinical ecology the patient wants to get well to such an extent, we are told, that he accepts the physician’s idea that wheat, pork, or some other substance is the source of his illness.

Such arguments are sometimes heard from critics of this new approach, although never yet from a physician who has closely observed our methods nor from a patient who has been treated in the unit. The door of the Ecology Unit is always open to qualified professionals who wish to investigate our methods first-hand.

The impression of those who have studied the response of patients in our clinic is usually the opposite of those who speculate about the “placebo effect”: patients are in fact more likely to respond negatively to suggestions that their illness is caused by some common food. Remember, these are not only frequently eaten foods we are talking about, staples in the diet, but more often than not favorite foods, which may be eaten in an addictive manner. Patients do not ordinarily encourage doctors to tell them to give up cherished pleasures. Nor do they usually enjoy a new interpretation of their illness which may impinge on their freedom.

The discovery of a food addiction can be unpleasant, for it may mean preparing unaccustomed meals, as well as the chance of social awkwardness. Anyone who thinks patients are easily persuaded to give up their favorite food addictants should try to separate a wheat-a-holic from his bowl of pasta or daily portion of bread.

Similarly, a diagnosis of chemical susceptibility is rarely greeted with enthusiasm by patients. It entails serious changes in lifestyle. Few patients look forward to the opportunity of changing or moving their heating systems, for instance. Their tendency is to deny the problem, not to embrace it as one does a placebo. Once a correct diagnosis is made, however, and the patient sees some improvement in his life, he will then often enthusiastically—and rationally—embrace the new regimen.

There is additional evidence that the reactions which patients have to food and chemicals during our testing program are not based on suggestion: blind tests have been performed sufficiently often to prove that such reactions are not dependent on foreknowledge on the part of the patient. Some of the most dramatic of these tests have been recorded on film and shown repeatedly at medical conferences.

Patients have also been given sham feedings through a tube of foods to which they were not allergic or of no food at all, while being told that they were receiving a food to which they were allergic. I have never elicited what appeared to be a psychological reaction from such patients. Invariably, they do not react under such circumstances, no matter how they have been primed with suggestion. In one case, discussed at length earlier, I let a beet-sensitive patient glimpse some red juice on a dish after she was given a tube feeding. The dish was then quickly whisked out of her sight and hidden. She failed to react to the feeding, however. When asked if she thought that the feeding had been beets she admitted that she had seen the red juice left in the pan. The juice was actually from a pomegranate and had been deliberately placed in the bowl in an attempt to trigger a psychological reaction.

Other patients have accidentally and unknowingly eaten food to which they were known to be allergic. In these cases, they suffered the same kind of reaction as during a deliberate feeding, although they would have to retrace their steps to discover the cause. Joan Kowan, the student nurse with the headache problem, suffered such an attack after accidentally eating some butter.

Another case was a physician who suffered from diarrhea whenever he ate milk or milk products. One day he went into a diner and ordered a hamburger and then suffered a reaction. He returned to the diner when he was better, sat himself at the counter, and watched the chef prepare another hamburger. The burger itself contained no milk products, but it was cooked on a griddle still sizzling with butter from the previous order. Even this small amount of a milk product was enough to cause a reaction in him.

Many patients have had similar reactions to coffee, pork, corn, or other foods. Environmental pollutants can unknowingly create symptoms in the same way. Ellen Sanders suffered irregular heartbeats (cardiac arrhythmia) after pesticide was drawn into her apartment by an air conditioner. She became deathly ill, but it was not until she was taken to the hospital that it was discovered that these pesticides had been released, in massive quantities, in her vicinity.

It is easy to theorize about psychological effects and placebo reactions. In the Ecology Unit our primary responsibility is in healing the patient, not in performing double blind tests, for which we have neither the facilities nor the funding. It is possible that psychological factors play some unknown role in all healing processes. Innumerable facts, however, show that the chronic ailments of patients usually have real causes in the material world, many of which can be unmasked through the methods of clinical ecology.

To summarize, it may be said that the technique of comprehensive environmental control in an isolated hospital unit set up for this task has filled a useful purpose. It is especially helpful for advanced complicated cases in which efforts at outpatient management have failed.

There tends to be a deteriorating continuum in advanced and complicated instances of environmentally related illness which sometimes is difficult to change on the basis of office or outpatient management. This downhill course may often, but not always, be reversed by the application of more detailed observations favored by this approach. It is especially useful in instances where home and work exposures are suspected of maintaining chronic illnesses. Once such chronic manifestations have been reversed, the clinical effects of trial reexposures— either in the hospital or upon returning to home or work conditions—often induce acute convincing test effects.

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