"Being Healthy and Youthful-The Natural Way"

Speaker:

Prof P.I. Peter
(Chairman , World-Wellness Open University)

It is believed by Mr. Peter that a healthy world can be created only by creating healthy people. It is common knowledge in all societies and in all ages that health is wealth; when health is lost everything is lost. Actually everyone is born with good health. By deviating from time honoured healthy eating, drinking, living and thinking habits, humanity has increasingly been acquiring chronic and deadly diseases. While modern medicine and surgery have acquired importance, in case of emergency particularly, there is increasing evidence to show that highly potent modern medicines can have deleterious side effects, more than the illnesses they are expected to cure. It is also believed that most of the surgeries are avoidable.  Research by Dean Ornish, an eminent cardiac specialist, who was Physician to the President of America, and research at the Global Health Hospital of Brahmakumaris at Mount Abu with the support of the Ministry of Defence, have proved that heart diseases can be reversed without surgery, by changing life style, adoption of yoga, meditation and fat free vegetarian diet. Ornish wrote in his best-seller, Reversing Heart Diseases that health is more than absence of disease. It is a state of optimal well being and achieving wellness requires balancing various aspects of the whole person – physical, emotional, mental and spiritual. His broader holistic approach to health involves the continuous integration of all these aspects.

Even 5000 years ago, both the Chinese and Indian traditions emphasized on living a healthy life, which is possible when lived in harmony with nature. Hippocrates, the father of Western medicine said, health is about balance, the interplay of the inner and outer worlds, the individual and the environment. Holistic health is based on the law of nature that a whole is made up of inter dependent parts. If life is to be sustained they cannot be separated, because what happens to one is also felt by other systems. In the same way, an individual is a whole, made up of inter dependent parts that are physical, mental, emotional and spiritual. When one part does not function at its best, it impacts all the other parts of the person. This whole person, including all parts, is constantly interacting with everything in its surrounding environment. Hence, holistic health recognizes that improving human health is inextricably linked to the ecological well being of the planet. Interconnectedness of life is a fundamental biological truth.

According to William James, the greatest revolution of the present generation is the discovery that human beings, by changing the inner attitudes of their minds, can change the outer aspects of their lives. The mind and body are inseparable partners in producing health; most diseases today are scientifically established as psychosomatic. The most obvious choices people make each day is regarding what they consume, both physically and mentally. The cells in the human body are constantly replaced by new cells. Harmful substances or lack of building blocks in the body can result in imperfect cells, which are unable to do the required activities of keeping a person healthy. Similarly, on the non-physical level, a person’s mental attitude is built from what he sees, hears and thinks. The majority of illnesses can be traced back to lifestyle choices. Quality of life now and in the future will actually be determined by a multitude of seemingly unimportant choices that are made every day.

While preventing illness is important, holistic health focuses on reaching higher levels of health and eliminating symptoms. In holistic system, a symptom is considered a message that something needs attention; the symptom is used as a guide to look below the surface and to address the root cause. People enjoy the vitality and well being that results from their positive lifestyle changes and get motivated to continue the process throughout their lives. Holistic health is defined as the unlimited and unimpeded free flow of life force energy through the body, mind and spirit. A comfortable healthy balance between the physical, mental, emotional and spiritual aspects does not happen accidentally, but requires everyone to be in charge of themselves.

Prof. Peter would provide some valuable tips on how to remain healthy, active, cheerful and youthful in the most natural way. He is a botanist and has created a dedicated team of eminent research scientists and doctors for research on Mirinda Citrifolia. He is the Chairman of Empower India Movement and Health India Laboratories, and a visiting professor at the Open University, Colombo. He was awarded the prestigious Mother Teresa lifetime award in 2007 and was also conferred the prestigious Knighthood title and the Lifetime Service Star Award in 2007. He is a trainer in many parts of the world and is strongly commitment to creating healthy people and healthy nations. He travels extensively all over the globe and vibrates positive energy around him. On the whole, Prof. Peter can be described as a true revolutionary and a living legend.

Prof. P. I. Peter

Living wellness is a choice. It is a decision to stay healthy and young. To have a fulfilled life is a universal human desire. Such a life is defined by many attributes, and is called a life of wellness. Wellness is really a balance of body, mind and spirit, resulting in a overall feeling of well being. Wellness is an ongoing lifestyle that requires taking responsibility and making healthy choices. It is a dynamic process that promotes individual wellbeing through a balance and harmony of all the dimensions of wellness – physical, emotional, spiritual, financial, social, cultural, intellectual and environmental.

Physical wellness is the ability to apply knowledge, eat proper food, rest and exercise. In today’s scenario, with a hectic lifestyle, people do not have time to care for themselves. They eat wrongly, do not exercise and rest, and lead a highly stressful life, giving rise to various kinds of diseases, followed by complicated medication. With the correct knowledge about the food that is consumed, diseases can be prevented from taking root in the body. People need to make themselves aware about the food that will harm their body and the food that will do good to their body. Good health can be maintained by using common sense in food habits. Lifestyle choices make a deep impact on the food habits. Food is the main fuel of the body and food habits have deep impact on the personal and social health. The real truth about healthy food and healthy eating must be discovered to create a new opening in life. 

It is simple and easy to stay fit and well in a natural way. The maximum potential of wellness can be achieved by understanding the basic principles of food and nutrition. It is important to learn to ask questions. There are many poisons that harm the body on a daily basis. Following are only ten poisons, which deteriorate health on a daily basis. The first poison is milk. Milk is species-specific, given by nature to the mother to feed the young ones of the species. Cow’s milk is designed to make an infant calf, weighing 90 pounds at birth, to a weight 2000 pounds in two years. Human infants weigh 6-8 pounds at birth and attain a weight of only 100-200 pounds in 18 years. No animal drinks milk once they grow up, only  human beings have created the culture that after mother’s nursing, the cow or the buffalo should take over. The chemical composition of cow’s milk is different from human milk. The enzymes necessary to break down and digest milk are rennin and lactose. They do not exist in the body after the age of 3 years. Another element in milk, called casein, is 300 times more in cow’s milk than in human milk. This is required for the development of huge bones. Casein, present in cow’s milk, do not get digested in the human stomach and forms large puff and dense curds, putting tremendous burden on the body to get rid of it. This can be digested only by the four part digestive apparatus of a cow. The human body spends huge amount of energy to unsuccessfully digest the casein from the cow’s milk. This undigested milk substance hardens the linings of intestine and prevents absorption of nutrients of food by the body, resulting in lethargy.

The by-products of milk indigestion need a lot of toxic mucous in the body, which is very acidic. It has been established that consumption of milk causes thyroid problems, heart disease, cancer, arthritis, migraine, headaches, allergies, ear infections, asthma, respiratory ailments etc. It is well known that dairy products are highly processed and always carry traces of antibiotics and other chemicals that are fed to the cows, which increases the burden on the body system. It is made to believe that milk is the main source of calcium for the body and dairy products are an important part of a healthy diet. However, the calcium in cow’s milk is coarser and, along with casein, is not absorbed by the human body. Most milk drinkers and dairy product consumers use pasteurized, homogenized and processed products, which degrades the calcium, making it difficult for the body to use. Milk and other dairy products, except butter, are extremely acidic. Milk products lack iron and their continuous consumption can cause anemia. Many allergies and breathing problems, especially asthma, can be directly connected to dairy products. Cow’s milk is not designed for human beings. All green leafy vegetables, nuts, sesame seeds and fruits contain calcium. Fruits, vegetables, dates and nuts are perfect alternatives for milk, and if consumed daily will prevent calcium deficiency.

The second poison is sugar. Sugar generally comes from sugarcane and contains a class of edible substances including sucrose, lactose and fructose. It is the main ingredient in many of the daily food items. Sugar can suppress the immune system and weaken the body’s defence system against bacterial infection, upset the body’s mineral balance, decrease insulin sensitivity, produce a significant rise in triglycerides, reduce helpful high density cholesterol, promote an elevation of harmful low density cholesterol, increase the risk of coronary heart disease, contribute to weight gain and obesity and many more. It can cause diabetes, osteoporosis, hyperactivity anxiety, hypoglycemia, kidney damage, copper deficiency, chromium deficiency, depression, drowsiness, tooth decay, concentration difficulties and decreased activity in children. Sugar has the ability to create 136 health hazards, recorded so far, and is undoubtedly a poison.

The third poison is excess salt. Sodium is one of the primary electrolytes in the body.  Excessive intake of salt can lead to high blood pressure, stomach ulcer, stomach cancer, gastric cancer, heart diseases, kidney stones, muscle cramps, dizziness, vision problem, asthma, heartburn hardening of arteries and reduction in bone density. Evidence also suggests that diet high on salt causes left ventricular hypertrophy, cardiac enlargement, and is a strong risk factor for cardio vascular disease. Excessive salt intake combined with inadequate intake of water can cause hyperthermia. Decrease in salt intake has been suggested to treat odemia and fluid retention. Salt causes water attrition in the body; hence few fluids accumulate inside the cells causing the body to blot. Salt is detriment to brain tissue and induces mini stroke. Wide use of pickles, tinned vegetables, papads and fast foods has burdened the civilized world with more of this white poison. Sodium depletes calcium out of the body, diverting it away from bones and causing osteoporosis. Low sodium foods like honey, fresh fruits, brinjal, cabbage, cauliflower, tomatoes, potatoes, onion, peas and pumpkin can be used.

The fourth poison is white rice, also called polished rice. Though most of the rice that is consumed today is white in colour, there is a growing trend of consuming brown rice.  Brown rice has the brownish bran layer clinged to the seed, which contains nutrients like magnesium, manganese and zinc. The white rice mostly comprise of carbohydrates as the nutrients are stripped off in the milling process. A majority of nutrients that are found in brown rice gets removed during the polishing process, leaving a tone of starch. Eating excessive and regular white rice can lead to many diseases. Inside the body, carbohydrates are broken down into sugar. While carbohydrates are good source of energy, excessive carbohydrate intake leads to sugar imbalance, causing diabetes. If diabetic or prone to it, it is best to stay totally avoid white rice. White rice has high glycemic index and study shows that foods with high glycemic index values, i.e., foods that quickly raise blood sugar levels in the body, actually accelerate the growth of cancer cells and tumors in the human body. Carbohydrate consumption is also addictive; white rice constitutes a large part of the world diet. Hence, reduction is not very easy and requires commitment. 

The fifth poison is the white flour. It contains diabetes causing chemical called aloxin.  Studies show that aloxin, a chemical that makes white flour look clean and beautiful, destroy the beta cells in the pancreas. Whole wheat is rich in nutrients. In the process of turning whole wheat into white flour, Vitamins B and E, along with calcium, copper, manganese, potassium and fiber are removed. The synthetic B Vitamins added back to the white flour are derived from coal tar and creating Vitamin B deficiency, leading to imbalance within the body. Symptoms of Vitamin B deficiency include depression, anxiety, irritability, poor memory, insomnia, poor perpetration and muscle tenderness. Since white flour breaks down into sugar, it too can lead to blood sugar problems. Constipation is a condition caused by poor digestive habits and a diet loaded with white flour. Whole grains are fiber-rich and act like a broom to help sweep the waste out of the body. A diet low in fiber and high in sugars can cause excessive weight gain, diabetes, heart disease, and cancer. Highly processed white flour lacks the two most nutritious and fiber rich parts of the seed, the outside bran layer and the germ, the embryo of the seed. The white flour sold in market contains a very dangerous chemical called bromine, which mixed for long shelf life, and is cancer-causing. A diet of refined flour leaves many malnourished, constipated and vulnerable to chronic diseases. 

The sixth poison is hydrogenated oil. In hydrogenation, oil is placed under high pressure and heat in the presence of hydrogen and metal catalyst. This hydrogen oil is then heated and deodorized and many vulnerable nutrients are removed in the process, like Lesethin, which helps the body emulsify and effectively utilize more fats. The result is naked oil that is nearly devoid of nutritional value and unfit for metabolism. Lack of good fats weakens the body and raises total cholesterol level. Hydrogenated oil decreases the quality of mother’s breast milk by lowering fat content and promotes inflammation, reduces the ability of the body to get rid of the toxins and drugs, dangerously alter the function of cell membranes throughout the body, decreases the immune function and interferes with the hormones of the body. The consumption of poly and saturated fats, in particular, may increase the risk of breast, prostrate and colon cancer. Dietary fat is a major cause of overweight and osteoporosis. I-Fat animal products stimulate development of free radicals, which damage the body’s genetic materials. Lowering the fat intake by just 3 per cent causes 10 per cent lowering of blood cholesterol. Excessive saturated fatty acids in cells lead to insulin resistance, aggravate heartburn, damage insulin’s effectiveness, affect memory and learning, depress the immune systems tumor surveillance mechanism and quicken diabetes.  Consumption of fatty foods such as fried items, milk shakes, cheese must be avoided. Oil must be avoided as much as possible and four different kinds of oils must be used, alternating them everyday. Cold pressed oil is less harmful and reheating of oil must be avoided. High heat deforms the oil, causing it to combine with fats, proteins and carbohydrates and can result in cancer. Fried snacks create certain kinds of compounds that are highly toxic and cosmogenic. Therefore, the best way of cooking is not to cook at all, instead steaming, roasting, stir frying or boiling must be tried; the lesser the heat for shorter period of time, the better it is. Deep frying is the worst of all.

The seventh poison is aerated drink. Carbon dioxide, used in aerated drinks, is deadly.  Drinking soft drinks with or after meals dilutes the digestive juices and tends to carry them out of the stomach, severely slowing the digestive process. High sugar content in soft drinks leads to excessive calorie consumption, tooth decay and weight gain. Soft drinks consist of sweeteners, dry or liquid sugar, invert sugar, dextrose, corn syrup etc. along with colouring and flavouring ingredients. 679 synthetic flavourings, acidifying agents, buffering agents, emulsifying, stabilizing or viscosity producing agents and chemical preservatives are permitted to be used in soft drinks. Most cola drinks have about 40 grams of caffeine, which raises blood sugar. Carbonation makes drinks acidic enough to kill most micro organisms in the intestine and body systems. Most soft drinks exceed in food calories; 300ml soft drink contains about 1450 food calories. Carbonic acid in aerated drinks is instrumental in ruining eyesight. Phosphoric acid, obtained by treating phosphorous with sulphuric acid, is added in soft drinks to keep the bubbles from going flat. Calcium and phosphorous should be in 2:1 ratio in the body. When phosphorous level rises in the blood, the body responds by removing calcium from the bones and releasing it into the blood stream resulting in osteoporosis.

The eighth poison is beverage. Indians consume large quantity of tea and coffee at regular intervals to boost their system.  Caffeine and tamine contained in coffee and tea instantly boost the system, but their adverse affects are neglected. Coffee is neither a beverage nor a food since it supplies no nutrients; rather it is a socially acceptable addicting drug. It is a complex combination of 500 volatile compounds like niacin, caffeine and tannic acid. Caffeine stimulates the entire nervous system, acting directly on the brain. It increases the pulse rate, breathing rate and blood pressure. It causes the liver to release glycogen into the blood, as glucose into the bloodstream, creating an illusion of high energy and consequently suppressing appetite. The bladder, the kidney and the colon get activated to rid the body off the toxic substance; it takes the body more than 24 hours to eliminate a cup of coffee. Long term effects of coffee include frequent headaches, heart pressures, palpitation of the heart, extreme fatigue, radical mood fluctuation and inability to concentrate. Decaffeinated coffee is a myth. Even if caffeine is removed, the other 499 compounds remain in the coffee and a few more gets added from the chlorinated solvent used for soaking the coffee beans to decaffeinate it. Beverages dehydrate the body and also suppress sleep. Thus, intake of coffee and tea must be avoided to the maximum. Green Tea, the unprocessed tealeaves, is good for the body. Teranin, a neurotransmitter, stimulates the cells in the brain, brings peaceful mindset and enhances mood. It also increases alpha particles by decreasing the beta particles, resulting in calm and relaxed mind. Green tea is a good antioxidant and is also known to enhance the nervous system and memory.

The ninth poison is ice-cream. Most of the ice-creams in the market contain emulsifiers, thickeners, colours, flavours and sweeteners. Some of the artificial flavours are potent poisons, powerful enough to cause liver, kidney and heart diseases. For example, artificially flavoured vanilla ice-cream contains pepperonil and vanillin; pepperonil is a chemical used to kill lice and vanillin is made from the waste of wood pulp and has no relationship with vanilla bean. Strawberry ice-cream contains benzyle acetate, a synthetic chemical that tastes like strawberries. In pineapple flavoured ice–cream, ethyl acetate is used as a flavour, which is a cleanser for leather and textile. Its vapours are known to cause chronic lung, liver, kidney heart damage. Amyle butyl neutrate, used for banana flavouring, is also used as an oil paint solvent. Aldehyde 17, used to provide cherry flavour in icecream, is used in the manufacture of plastic and rubber. Butraldite, used to provide nut flavouring in the ice cream, is one of the ingredients in rubber cement. Nearly all the artificial food flavours and colours come from coal tar, which is a notorious causative agent in producing cancers of the stomach, bowel, kidney, livers, and other organs. What the labels call pure food colours are actually pure chemicals. Stabilizers make ice-cream smooth and emulsifiers make them stiff so that it can retain air. Diethyl glycol, a chemical used as emulsifier, is also used as antifreeze and pain remover that causes bladder stones. Proplene glycol, used in germicides and pain removers, is also used in ice-creams.

Finally, the tenth poison is non-vegetarian diet. High protein content of non-vegetarian food exerts more pressure on the kidneys, which in turn lessens the efficacy of the organs and lead to regenerative disorders. Death rate among non-vegetarians due to coronary disease is higher compared to the vegetarians because of higher level of cholesterol and fat imbibed into the system through non-vegetarian diet. Non-vegetarian food adds calories through the fat present in it, leading to obesity, diabetes and high blood pressure. Since animal tissues contain poisonous, when consumed, they increase the toxic level in the system.  When cooked and fried, the poisonous waste in non-vegetarian food undergoes chemical reaction and becomes more toxic. Non-vegetarian food items kept in cold storage and reheated before consumption result in rapid decomposition. Low fiber content in non-vegetarian diet slows down bowels, exposures large intestines to toxins present in the food leading and increase the risk of colon cancer. Flesh is often a carrier of disease germs and people may be continuously eating flesh that may contain TB and cancer germs. Excessive uric acid resulting from meat eating causes rheumatism, blood disease, kidney stone, glout and gall stone. Meat stimulates passion and creates craving for liquor, tobacco and other stimulants. Eggs are less nutritive and costlier than pulses, fruits, sprouts and groundnuts.  Not easily digested, nearly 30-50 per cent of the egg (white) passes undigested through the digestive track, even in adults. Egg yolk contains cholesterol, which get deposited in the liver and blood vessels, hardening the arteries. Eggs are deficient in essential elements, Vitamin B complex, calcium, carbohydrates and cannot be recommended as an ideal food supplement, especially for children. 

Vegetarianism is based on scientific principles and has been proved as providing the best nutrition, free from poison and bacteria of the deceased animals. It is the best diet for optimal physical, mental and spiritual development. Contrary to general assumption, the word vegetarianism does not come from vegetables. It is a derivative of the Latin word vegetaring, which means enlivening. One of the main benefits of proper vegetarian diet is its low calorie content, which helps to maintain the ideal weight. It contains low fat, accounting for lower cholesterol levels and reduced risk of developing heart disease, breast and colon cancer.  Vegetarian diet is high in fibre content and therefore deceases risk of appendicitis, cancer of the colon, rectum, hernia, piles etc. Vegetables are abundant source of minerals and vitamins.  Cruciferous vegetables like broccoli and cabbage are very helpful in preventing cancer, hardening of arteries and cholesterol excess. Green leafy vegetables should be included regularly in the diet. They are alkaline and rich source of Vitamins A and C and minerals like calcium and iron. Being low in calories vegetarian diet is ideal for obese people. High roughage content in vegetarian foods prevents constipation, enhances the movement of waste products and maintains proper hygiene of the intestinal tracks.

Foods are classified, depending on their effects, into acid producing and alkali producing. Calcium, magnesium, sodium, potassium present in the food contributes to the alkaline effect, while sulphur, phosphorous and chlorine contribute to the acidic effects.  Human beings are alkaline species and must consume foods that are highly alkaline. Vegetables and fruits produce alkaline produce in the body; the fresher the food the more is its alkaline content. Reduction in the alkality in food seriously interferes with the function of the glands and organs of the body. It also lowers the vitality of the system and increases the danger of infectious diseases. The most agreeable and convenient means of alkaline in the blood can be achieved by consuming citrus fruits and fruit juices, which contain large percentage of alkaline salts like potassium, calcium, magnesium and sodium. Pleasure, laughter, happiness, rest and sleep also produce alkaline. On the other hand, meat, fish and most of the cereals are classified as acidic foods. The most acid producing elements in the average diet are animal products, meat, all dairy products, eggs, salt, cereals, coffee, sodas and alcohol. PH balance (7.35 to 7.45) is very important for health and variances in anything more than normal is most likely to result in death. While proteins and starch are acid forming, worry, anger, hate, envy, gossip, fear and lack of sleep are also acid forming.

Why is eating raw food is important? Cooking food has a history of only 1000 years. To sustain health at the highest level, food must contain no harmful or toxic substances that might interfere with the normal processes of the body. It must be easily digestible and assimilated without causing any burden on the body system. Of the more than 150 million years that human have lived on this earth, for 149.5 million years they have consumed fruits, vegetables, uncooked and unprocessed foods. This is evident from the functions of the body and the natural dietary structure like teeth, jaws, saliva, tongue, intestine, liver and urine composition, which are adapted and adjusted to raw and natural foods. Raw food may include fruits, vegetables, nuts, leaves, sprouts, grains in the sprouted form, sea weeds, micro algae such as spirulina and corrella and fresh juices. These living foods contain wide range of vital life source, prana, and nutrients, vitamins, minerals, amino acids, oxygen and live enzyme. Raw foods are easy to digest and they provide the maximum amount of energy with minimal bodily effort. Studies have shown that living foods have healing powers that can eliminate many illnesses such as low energy, allergies, digestive disorders, immune system, high cholesterol, acidity and weight problem. It has also been shown that the body’s healthy cells cab be prevented from turning into cancerous cells by consuming raw and organic food.

What is wrong with cooked food? Heat changes the makeup of the food, destroying their life source and beneficial enzymes. The digestive system has to work harder and longer to process cooked food to derive nutrition and energy from it. Once cooked, food can lose upto 85 per cent of its nutritional value and can be called dead food. Sprouts and salads must be incorporated in daily meal to provide fresh and vital nutrients to the body. The process of sprouting brings to life many enzymes and nutrients in the germinated seeds and grains, which in turn makes them easy to digest. Sprouts are living foods that are full of vitamins, minerals, rich in chlorofills and are great source of plant proteins. The benefits of raw food diet are increased energy, lower sweet requirement, improved digestion, increased resistance to both cold and hot weather, weight loss, increased longevity and less regenerative diseases.  Raw food diet is attracting more recognition following the discovery of phyto-chemicals, antioxidants, bioflavanoids and other cancer fighting compounds in the fruits and vegetables.  Raw foods are rich in water and fibre that easily absorb vitamins and minerals, making the food more alkali and less acidic. Many people report more energy strength, endurance, emotional balance and mental clarity upon eating raw food diet.  Some even claim raw dieting has restored their health after illnesses.

Food containing fat and sugar, such as cakes, chips, biscuits, sweets etc. are junk foods. They are enriched with artificial vitamins and have inorganic fillers that are chemicals like other additives and preservatives. These cannot be naturally utilized by the body. They cannot replace and serve the functions of vitamins, minerals and co-existing nutrients in living whole food. They contain refined sugar, refined starch, saturated fat, salts and bunch of chemicals to keep it together and store for long. They have deficient nutritive value as they are rich in unhealthy compounds such as fats, trans-fatty acids and salts, all of which are associated with increased risk of developing diseases.

Fruits are the only food that requires no digestion in the stomach. They contain digestive enzymes and when ripe are virtually pre-digested, requiring only 20-30 minutes in the stomach before passing on to the intestines. Fruits contain all the necessary nutrients required by the body for sustaining life, including carbohydrates, vitamins, minerals, fatty acids and amino acids. However, fruits must be consumed in the ripe stage. They should be eaten alone, not in empty stomach, not with anything or immediately following anything. If fruit is forced to remain in the stomach with the other long digestion foods, it quickly ferments and interferes with the digestion of other foods. Fruits contain antioxidants and stop the formation of free radicals and are high on natural complex sugars and vitamins. Antioxidants present in fruits increases the amount of hormone-like substance protocycline that dilates blood vessels and lowers blood pressure.  Fruits must not be mixed with vegetables, and dry fruits must not be combined with fresh ones.

The benefits of fruits can be clarified by focusing on its two parts: the skin and the pulp. Some fruit-skin contains cellulose and is an important source of fiber, which assists in normal bowel movement. Unfortunately, when fruits are juiced their benefits are reduced because the skin is removed. The pulpy part of the fruit is also a source of fiber and other nutrients. Juicing reduces the fiber content of the whole fruit. Fruit juice that has been robbed of its fiber and broad range of nutrients is basically a concentrated source of sugar and lacks the supporting nutrients to digest and metabolize. Fruit juice elevates blood sugar. Fruits are sun cooked and require no preparation, cooking or seasoning to make them palatable. Since fruits provide all the nutrients, they can be eaten as a complete meal to maintain health. 

Detoxification and sensing are also very important part of staying well. The body is not equipped to process the toxins that get into it through food, water, air or anything that the body comes in contact with. Most of the toxins, which are artificial and synthetic, stay in the body as a fine layer on the cell membrane. The toxic layer, when thick and hard, blocks the communication of cell membranes. Intake of fruits helps in detoxification, cleans the toxic layers, makes the cell membranes soft and subtle, provides for the effective working of the cell membrane communication and allows the micronutrients from the food to go into the cells. Diseases are conducted by the body for the purpose of cleansing, repair and restoration.  Toxin accumulation from unexpelled body weight, wrong food, unhealthy lifestyle and pollution happens when the body can no longer cope up with the toxic build up. In this modern day regular detoxification process is imperative.

What is wellness eating or healthy eating? Healthy eating is to aim at regular small meals, four to six times a day. This spreads the caloric intake over several meals rather than stuffing it into one or two big ones, resulting in a steady stream of nutrients thus keeping energy supply on an even level all through the day. Eating small frequent meals boosts metabolic rate and helps in burning more calories. The body has its own natural rhythm and the body cycle is based on three important functions for maintaining life that are continuously working within it. They work approximately on a eight hours cycle and a particular function is more intent during a certain time of the day, Morning 4 am to 12 noon is the time for elimination by the body, the unutilized waste products is thrown out at this time. 12 noon to 8 pm is the time for digestion, the time to eat so that the body can efficiently break down the food into nutrients.  So the four to six meals should be within this time. 8 pm to 4 am is the time for absorption and assimilation of nutrients, when the body is building new cells and tissues and repairing itself. This is the time to rest and sleep; and certainly not eat. Eating after 8pm must be avoided. Eating according to this 8-hours cycle is the key method to tune in the natural harmonious rhythm of the body. The secret of losing weight, feeling more energetic, getting rid of illness and staying fit in the long run lies in following this 8-hour cycle of the body. Eating several small meals a day, instead of two or three large meals, can help in eating well and not feel uncomfortable too. Breakfast can consist of fruits while lunch and dinner can include vegetables, vegetable juices, fruits, nuts, sprouts and soups.

Chewing food is very important for staying healthy and young. It is an extremely important yet overlooked part of healthy digestion.  The food must be chewed about 30 times inside the mouth. Food takes a second fiddle to the pressures and stress of the modern lifestyle, whereas the idea of sitting down and relaxing for meal focuses truly on its enjoyment and nutritional benefits. It is mistakenly assumed that digestion begins only in the stomach. Proper health promoting digestion actually begins in the mouth. Chewing food improves memory, oral hygiene, develops healthy gums, strong jaws and promotes good health. Mechanical chewing of food breaks down very large food molecules into smaller particles, resulting in increased surface area and better contact with saliva, that promote good digestion. Saliva contains enzymes that contribute to chemical processes and digestion. Chewing directly controls the movement of food through the digestive track, in particular from stomach into the small intestine. Sufficient saliva from optimal chewing helps relax the pylorus, a muscle at the lower end of the stomach, and moves the food through the digestive track in a healthy fashion. Chewing also signals the rest of the gastro intestine systems and triggers it to begin the entire digestive process. It allows molecules of nutrients from the food to be released more quickly and get assimilated. Chewing for long enables recognition of flavours by the tongue, which then sends message to the brain, which in turn sends a message to the digestive system, resulting in the release of correct digestive juice needed for the food.  Ulcers are caused by improper eating methods. Chewing also improves bowel movements.

Overeating must be avoided when the body is overweight. The heart would be required to pump harder, the blood circulation would be slower, pressure would be placed on the hip joint, knees and ankles and the colon would collapse from the extra weight, which in turn would pressurise the pelvic organ. Over burdened with food the digestive track becomes sluggish and transit becomes slower, causing constipation, increased absorption of fat, cholesterol and bowel toxins. An overloaded colon cannot pass the toxic chemicals from the bowel, which instead begins to seep through the bowel into the blood and limbs and affects the kidneys and the skin. Food should be eaten slowly and when hungry.