Arnold Mucusless Diet by Unknown

Author:Unknown
Language: eng
Format: epub
Tags: juicing coach books

Imagine, if you will, how people are fooled by the showing of big fruit and splendid looking vegetables—nice bright looking, sulphured fruits.

"The American eats with his eyes," says Dr. Harry Ellington Brook, "preferring snow white bread, a real starvation food, robbed by refined milling of all mineral salts"—one of the highest negative foods in Berg's table. Especially when packed in expensive showy paper boxes

he considers it best, and willingly pays a higher price, little realizing that he is actually "eating his way to death" with these "perfectly combined foods" of modern commerce.

Ragnar Berg's tables of food analysis showing the positive or good properties and the negative or bad properties in percentage proves how much acid a food produces (at the same time the amount of mucus) and the percentage of mineral salts of the special kind of alkaline to neutralize acids.

From my standpoint you can see the:

Qualities of a food in percentage to "stir up," dissolve, neutralize and eliminate mucus together with its terrible acid poisonings, stored up in the system since childhood.

These tables by Ragner Berg were published in Germany 10 years after my "mucus theory" of disease and food qualities had been taught, and Berg unconsciously gave the scientific proof that my "mucus theory" is correct

The mere fact that some foods given in the list ate "acid-binding" does not necessarily mean that I endorse their use* This list is given as a comparison only and should be studied for what it is worth. Please understand that I am not endorsing Berg's theories. Undoubtedly by squeezing lemon juice on fish or eating a goodly portion of acid-binding vegetables at the same meal as acid-forming foods are partaken of, the harmful effect is partly lessened.

The higher the "acid-binding" qualities of a food, the

more valuable as a mucus-eliminator. Black radish when in season, spinach, dandelion and dill are all excellent internal scourers:

Berg's Tables

Name of Food

Blood of Animals . Meat (Beef) ... .

Veal

Mutton

Pork

Ham, Smoked . . .

Bacon

Rabbit

Chicken

Ox Tongue

FLESH

White Fish . . . Shell Fish

Salmon

Oysters

Herring, Salted

Eggs, Whole . Eggs, White . E ggS Yolk \ Milk, Human Milk, Sheep . Milk, Goat . . Milk. Cow . . Milk, Skim . Buttermilk . . Cream

Plui or

Acid-Binding

5 49

FISH

DAIRY PRODUCTS

10.25

2 25

3 27 .65

1.69 4.89 1.31 2.66

Mimi* or Acid-Forming

00.00

38 61

2295

20 30

12.47 6.95 9.90

22 36

24.32

10.60

2.75 19.52 8.32

17.35

11 61

8.27 51.83

Pill* or Minus or Name*of Food Acid-Binding Acid-Forming

Butter, Cow 4.33

Margarine 7.31

Lard 4.33

Swiss Cheese 17.49

CEREALS

Refined Wheat 8.32

Whole Wheat 2.66

Farina ., 10.00

Barley 10.58

Oats 10.58

Rye 11-31

Unpolished Rice 3.18

Polished Rice : 17.96

Cornmeal 5.37

Pumpernickle Bread 4.28

Black Bread 8.54

White Bread 10 99

Graham Bread 6.13

Zweibrch 10 41

Cakes (White Flour) 12.31

Macaroni 5. IT

ROOT VEGETABLES

Name of Food

Lettuce Head

Rhubarb

Spinach

Asparagus

Artichoke

Chicory

Tomatoes

Pumpkins

Watermelon

Cucumbers

Red Onions

Kohlrabi Root

Cauliflower

Brussels Sprouts (fertilized)

Dandelion

Dill

Leeks

Watercress

String Beans (fresh)

Green Peas (young, fresh)

FRUITS

A PpJ«s 1.38

Pear * 3.26

Plums 5.80

Apricots 4 79

Peaches 5 40

Cherries 2.57

Sour Cherries . -4.33

Sweet Cherries 2.66

Dates, Dried 5.50

Fi 8 s 27.81

drapes 7.15

Raisins 15.10

Raspberries 5.19

Oranges 9 61

Phis or Minus or

Acid-Binding Acid-For ruing

14.12

8.93 28.01

1.01

4.31

2.33 13.67 .28

1.83 13.50

1.09

5.99

3.04

13.15

17.52 18.36 11.00

4.98

8.71

5.15

Plus or Minus or

Name of Food Acid-Binding Acid-Forming

Lemons 9.90

Pomegranates 4.15

Pineapple ... 3.59

Banana 4.38

Olives .... 30.56

Prunes 5.80

Strawberries 1.76

Currants 4.43

Blackberries 7.14

Tangerines 11.77

NUTS

Chestnuts Acorns . . Lentils . . Walnuts Cocoanut Hazelnuts Peanuts .

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