You may copy this article or give the URL to your
|The following information is to help you identify and understand why
certain common foods accelerate tissue degeneration, the aging process,
and death. It is for educational purposes only, and is not
intended to be used in an attempt to cure any illness or disease process--these
should be treated by a licensed medical professional in all
You Can Live Longer With "The
by Charles H. Clever, Registered Nurse
How youthful their complexion
is! I think, whenever I see either of two middle-age women in this
community. They are aging gracefully with faces free of wrinkles and skin
like an adolescent. My curiosity led me to inquire of their diets. No magic
hormone treatments, mud packs, skin burns, face lifts, or external creams;
these ladies have, from childhood and quite by accident, protected themselves
internally by excluding certain foods common in our culture that science
knows will damage every part of your body. If a doctor examined their internal
organs, they would be as healthy as their skin (skin is called the integumentary
system and is your largest organ). Just the opposite is true of
some cultures where coronary artery disease may be masked by high physical
activity in the men, more so than the women, but damaging foods in their
diet cause epidemic diabetes and other diseases. They eat more of these
foods, so age sooner and die much younger, often before reaching middle
age. What I have learned from study and
experience may actually enhance the quality of your life. These little-known
principles are free, easy to apply, and are backed by sound scientific
It is a proven
fact that certain popular foods actually destroy us. Altered molecules
actively rip up the linings of our blood veins, capillaries, and organ
tissue. Heart attacks are fatal and that is why they get more publicity,
but damage is not limited to the circulatory system.
Over fifteen years ago a professor
of nutrition spoke to our class about a certain scientific experiment that
proved pancakes can cause heart disease. This instructor is no fool, and
the study sounded interesting. At my request his office furnished photocopies
from his library for my personal study. The results heavily conflicted
with what we were then being taught. Its details are firmly imbedded in
my psyche, and by applying principles of that study, and simple logic,
I have been rewarded with exceptionally clean coronary arteries--that means
my other organs are also healthy.
"Too late smart?" I don't think
so, that is, if you have retained good study habits and enough intelligence
to absorb this information. As you read, keep in mind that even if you
are older, applying the principles you are learning will normalize aging.
Some existing damage may reverse, and this could very well increase your
total health, because good blood circulation actually lowers ones risk
of cancer and slows vital organ degeneration.
Let me state it this way: Pathogens
(germs) may infrequently cause systematic or specific organ damage, but
renegade molecules wear away your entire system on a regular basis. Researchers
are studying cell death and replacement, and have predicted an extended
life of about 300 years; yet, if everyone was given eternal life today,
that is, cells that replicate throughout eternity, the majority would not
enjoy an extended life-span because they have unwittingly committed suicide
on the "installment plan." Now, let us study the scientific experiments.
| The history, technical description, scientific
advances, and photo of my heart's blood flow follows. These important
facts will increase your understanding and strengthen compliance; but
can be read later. For now, to see how easy it is to remove
the most dangerous foods from your diet, advance to the paragraph: "You
Must Be 'Label Smart'". After reading it, return here and continue
the study (Select here
The Research Begins
The clinical study began over 50 years
ago when a researcher raised chickens and added pure cholesterol to their
feed to determine if dietary cholesterol caused artery-blocking deposits
called atherosclerosis. At maturity the chickens were sacrificed and their
arteries examined--they showed no damage. The experiment
was duplicated and the second group had extensive damage
to their circulatory system. The results were published even though
the different outcomes were a mystery.
Knowledge has increased, and about
thirty years later a prominent university decided to conduct a similar
experiment. They believed that the second chickens were fed cholesterol
that had aged during storage and developed damaging free radicals. A free-radical
ion steals electrons from another molecule and that starts a "stealing"
chain reaction, and like tumbling dominoes, it leaves tissue scarred or
dysfunctional (see Appendix 1)
In their study, monkeys were chosen
because their diets approximate ours; in addition, rabbits never eat cholesterol,
so their un-scarred artery walls provided "virgin" tissue for this experiment.
Cholesterol was fed or injected intravenously in about 1/200th part of
human serum levels, and the specimens were sacrificed and examined between
24 and 48 hours of ingestion. The microscopist was given a strict criteria
on how much damage constituted cell-death; and he did not know which tissue
sample was the no-cholesterol control, or had contacted the old or new
The study showed no damage
to the no-cholesterol control or veins contacting the fresh cholesterol,
but the oxidized (old) cholesterol samples experienced extensive
surface eruptions and cholesterol products were visibly clinging
to the traumatized endothelium (inner lining of the blood vessel).
Fibrin (blood clots) attempted to repair the damage and was seen forming
over the injured areas. Microscope slides showed vascular endothelium that
resembled a B-52 bombing zone--all this from just one ingestion.
Then foods common in the American
diet were placed in contact with cultured human aorta tissue and the destructive
properties of each classified according to the degree of tissue mortality.
Damage-causing foods included aged animal fats; several types of cheeses
such as provolone and Parmesan; and powdered eggs found in an infant
formula, pancakes and custard mixes. Sharp cheeses proved
toxic while fresh varieties did not oxidize and cause damage until after
a one-week exposure to room temperatures. Keep that point in mind--unrefrigerated
cholesterol in the presence of oxygen becomes toxic very rapidly; but,
depending on the duration and temperature, more slowly under refrigeration.
As you probably know, this same principle also applies to spoiled nutrients
like moldy walnuts--food should be consumed fresh and discarded when decayed.
Applying These Principles--The Clever Diet
The multi-page study convinced me! I have a history
of heart disease on both my father's and mother's side (see Appendix
2). In college nutrition class we learned that the average American's
coronary arteries are about 60 percent obstructed at age 65. For
each risk factor, that 60 percent obstruction occurs about ten years earlier.
With my familial risks, sedative employment with irregular sleep, high-fat
diet and heavy smoking, I should have had greater than 60 percent obstruction
at age 35--I was over half-way to a fatal heart attack. Today, at
retirement age, I should be suffering from angina (chest pain), be debilitated,
or dead from damaged heart muscles; instead, I am attending funerals of
friends and relatives in my age group or younger.
At age 45 I began to carefully read
labels and eliminated oxidized cholesterol from my diet. In addition,
I rejected popular dietary guidelines and continued to eat between
eight to 14 fresh eggs each week, and used fresh cheeses,
which are about 30 percent fat (see Appendix 3 below--high risk and
heart patients should not increase fat intake). Wanting to
know if the scientific study was valid, I was, in effect, making myself
a human laboratory specimen. Meanwhile, no cheese crackers,
chips, curls, puffs; Roquefort or blue cheese salad dressings; or anything
with "old" animal fats, whole powdered eggs, or aged (sharp) or dried cheese,
were allowed in my diet. When eating a cheese of unknown age, it
was discontinued if it caused my mouth to feel raw. I knew that oxidized
components develop "free radicals", and like a chemical weed-eater, they
cause cuts and tears in artery lining. The smaller fat molecule in
homogenized milk can lodge in artery walls, so that was discontinued, with
tobacco (a proven killer); alcoholic beverages, and flesh foods--eliminating
meat is known to lower ones cancer risk.
"A beer a day keeps the doctor away!"
Don't be fooled--you don't need it! Pathologists now classify alcohol as
a toxin. Doctors do not recommend it as a health food even though it does
have a small anticoagulant property. Alcohol is a lipid solvent
and, just like a detergent breaks down fats (lipids), it emulsifies cell
walls (lipid bilayers)--that is how it kills bacteria. Alcohol adversely
effects every cell in the body; in fact, during one medical procedures,
it is injected into the heart to eliminate abnormal tissue. Senior citizens
should not even drink one glass a day--it further enlarges the heart's
left ventricle establishing an irregular heart rhythm (Framingham study).
A smaller percentage of a wine-drinking French population die of heart
attacks because an abnormal number dies of cancers of the pancreas and
intestines. We know the major protection-factor in some alcoholic beverages
is flavonoids. They tend to neutralize harmful oxides of fats, cholesterol,
and fat-related compounds; and are reported to keep the blood thin and
lower the risk of heart disease and cancer. These are also found in black
tea, fruits and vegetables, chocolate, mulberries, peanuts, etc. Grape
juice is not as effective as wine because the flavonoids leach from the
skins during fermenting; so, to get the benefit, eat the grapes whole,
and buy non-alcohol wines. If you are high risk, you doctor may advise
you to take one-half of an aspirin every day--this economically thins the
blood and does not have the tissue-emulsifying effects of alcohol.
In developed countries heart disease
is the number one killer, followed by cancer, then stroke. This is
also true in my family--they die from heart disease, and if they smoked,
then cancer may kill them first. They died, not of old age, but from improper
health practices. This was not true of my grandfather, Dr. Roy Huntley
Chapin, a retired dentist. His sickly childhood kept him near death, and
prompted him to adopt good living habits to the best of his education.
Taking a multi-vitamin every day, and eating quality foods like whole grain
rice, cereals and breads, he remained active and lived to 95. Dr. Chapin
was not as knowledgeable as we are today, and had he avoided free radicals,
he could have lived longer. That is my goal--I want to live my life to
its fullest, and this is my goal for you, too. Top world
scientists have published a bold consensus that the maximum life expectancy
for this century will increase about ten years to 83 for men and 86 for
women, and that is if we eliminate Heart disease, Alzheimer's, diabetes,
and other wasting diseases. They have included in this calculation what
they consider the normal aging of the body--something they
think you can not defeat.
I do not believe scientists have awakened
to the reality that we age faster because dietary free radicals
accelerate the aging process. I have vegetarian friends that have already
beat their figures by about 10 years, and some are not life-long vegetarians,
and they all use some eggs and cheese.
Presently we are born with cells that
can replace themselves about 50 times. If you do not damage the cells you
have, these will obviously live longer. When a free-radical kills a cell,
an adjacent cell must divide and replace it--that cell just used one of
its 50 divisions. Also, antioxidants, exercise, and proper nutrition
will promote efficient cell function and can slow metabolic tissue degeneration
to prolong cell life.
Does this make sense to you? Some
things are too good to hide and people are searching for greater truth.
That is why this study is published on the Internet free (www.clever-diet.org),
so those who desire to live wisely can benefit from it. By applying these
insights in your diet, you can add many productive years to your life,
and of course, raising your children to right principles is best for them.
I have included additional thoughts in the Appendix, but it is not within
the scope of this article to thoroughly discuss what Tish and I have done,
for example, to have ultrasound bone density measurements that match that
of young adults (see Appendix 7). Preventing osteoporosis is just one essential
part in our longevity quest. It would take an entire book to discuss all
aspects of complete health, but this topic is the most important--we are
discussing America's number one killer, heart disease, and
one of several reasons for organ degeneration and accelerated aging, so
let us learn the outcome of my self-conducted experiment of consuming "fresh"
cholesterol while excluding the "old."
I knew any old artery deposits should
still be present, and if these became worse, the occlusions could increase
to a risky 95 percent or greater. For safety reasons I took anticoagulants
this 15-year experiment, gradually increasing the doses as the years progressed--this
was to protect against clot formation and cardiac infarction. Meanwhile,
I watched for symptoms of angina (chest pain with exertion) that would
tell me to stop the "test-diet."
I had devised a plan before, and researched chelation therapy and considered
adopting an "extreme" total-vegetarian diet to reverse any damages; all
this planning proved unnecessary. To study the results after 15 years of
this selective diet, I submitted to cardiac work-ups that included
a carotid artery ultrasound and angiogram at my expense.
The results even amazed me! At age
60, I had absolutely no blockages; in fact, my arteries were
as clean as that of an adolescent. The doctor's thorough examination revealed
no damage and any "old" deposits were not visible. This is remarkable because
my artery walls should be scarred and have occlusions from many years of
heavy smoking and other abuses (tobacco smoke is another oxidized compound).
atherosclerosis can lead to the death of blood vessels--this is called
atheronecrosis. Artery mortality is not limited to coronary arteries, but
can effect every system in your body because harmful components enter the
blood through the digestive organs; they then pass through the portal system
to the liver, then to the heart, lungs, and on to other organs. Adverse
effects of atheronecrosis is similar to damage caused by pathogens, and
may range from vascular dementia to diabetes. Your optometrist can easily
view plaque formations in your eye's retina--how important it is to maintain
an uncompromised circulatory system. An optometrist recently gave me a
positive report and, after I read the smallest line on his chart, said
to my wife and I: "No one is supposed to read that!" He then asked: "What
do you eat?"--and classified me with vision corrected to 20/15.
Scientific Understanding is Increasing
Astounded by the positive angiogram, I
headed for the college library to see what advances science has made in
the fifteen years since I started this experiment. "Certainly we
are more knowledgeable today", I thought. Well, yes! And no!
To avoid censure, physicians usually teach popular theories, so do not
expect the majority to advocate eliminating these foods; but knowledge
has increased, and many scientists will not demean the elimination of certain
oxides because they are more knowledgeable about this subject.
In addition to oxidized components
traumatizing arteries, capillaries and other tissue, it has been demonstrated
that LDL cholesterol must be oxidized before it can cling to artery walls
(Quinn, et. al., Proceedings of the National Academy of Sciences
of the United States of America, Vol. 84, No. 9. (May 1, 1987),
pp. 2995-2998). This explains why the previous studies showed oxidized
cholesterol components clinging to the damaged endothelium while "fresh"
cholesterol did not adhere. We have been told for decades that eggs are
high in cholesterol and cause atherosclerosis, yet now we know "fresh"
cholesterol does not 'stick.'" This phenomenon caused one group to
probe deeper into dietary cholesterol, as reported in an article published
in the American Journal of the American Medical Association
(April, 1999). Dr. Meir Stampfer emphasized that subjects eating seven
to 14 fresh eggs a week had no higher heart attacks
than those consuming less than one. Eggs obtained from healthy chickens
are extremely nutritious and beneficial cooked; or, if blended raw** in
a fruit malt made with soy protein powder, and served two or three times
a day, would add needed elements for a wasting patient (**see Appendix
To stop free-radical damage, many
medical teams are now studying the possible protective effect of vitamins
and antioxidants. In one study of men and women with known heart-artery
disease, antioxidant vitamin E therapy demonstrated a protective
effect against the incidence of heart attacks (77% reduction), but little
change in survival rates; other antioxidants did not prove
significantly beneficial (Speaker: J. F. Keaney, Jr., MD, Boston Univ.
School of Medicine, American Heart Association 71st Sessions, Nov. 8-11,
1998). Science knows oxidation, the "aging" of the body through metabolism,
cholesterol, and fat-related compounds, eventually occurs within your arteries;
vitamin E will retard these mutations, and in daily levels up to 1,000
IU, may also offer some protection against dietary free radicals. Vitamin
and mineral supplements, including antioxidants, should prove very beneficial
when taken in reasonable levels for many years before the
onset of disease, but many studies during the past 25 years has already
shown that a natural diet, high in fresh fruits and vegetables, is also
beneficial in preventing heart disease and cancer--this allows one to live
a longer and higher quality life.
Out With the Old, In With the New
You may happen to be an individual
whose genetic makeup causes an abnormally high cholesterol level. A method
to help protect your system is to accelerate the turnover of cholesterol
in the blood stream. This occurs naturally in people with diets high in
vegetables and fruits--they tend to have a lower risk-factor. Research
has identified pectin, a water-soluble fiber, as a magic wand to achieve
this "turnover." A constituent of many foods, pectin is used in making
jelly. It is found high in many fruits and vegetables, and especially high
in oat bran and the skins of apples. Pectin changes the digestive process
to retard the digestion of oil. Your system senses that oil is not being
digested and increases the flow of liver bile, which is similar to a detergent,
to break down more oil. Your liver notices a corresponding shortage of
"detergent", and "vacuums" cholesterol from the blood to manufacture more
bile. This "out with the old and in with the new" process increases the
turnover of cholesterol and may help eliminate the "old" before it oxidizes.
Be careful, though, some beneficial oil-soluble vitamins may remain undigested,
too, so do not go to extremes with an "oatmeal diet" (Appendix 4).
Another factor effecting
cholesterol levels is dietary fats and oils. These are precursors (building
material) that your liver uses to make (synthesize) cholesterol. To help
keep your cholesterol level from elevating, and reduce a corresponding
irritation to the entire digestive tract, even liquid vegetable oils should
be used in large quantities.
Change is Slow, but Important
Why do most health care workers remain silent
on the damaging effects of "aged" molecules in the diet? Probably
because it was not emphasized in our anatomy and physiology or nutrition
classes. This encourages confusion on the risks associated with eating
oxidized components? Researchers are probing deep into the science
of harmful oxides, and this encouraged "the physicians study" where 10,000
doctors took antioxidant vitamin "A" for ten years. There was no
significant reduction in heart attacks among this group, but they
were not required to stop eating oxidized cholesterol. Those participating
in the next study should realize that cookies made with eggs may be created
equal, but after some are aged in a cookie jar, they are no longer "equal"
to the ones stored in a refrigerator. For this reason, the next "physicians
study" should include a selective diet that eliminates oxidized fats and
There is no cholesterol
in extreme no-animal-product diets. When adhered to, a total vegetarian
diet has proven very successful in reversing heart disease; so, for the
past 30 years research has tended to follow, you might say, an "Eastern
monk diet" which also requires one to wear out his life forces "training
for marathons." Called collateral vascularization, exercise-induced high
blood flow enlarges arteries next to the restricted ones, and a strict
vegetarian diet allows plaque-deposit erosion. Businessman Nathan Pritican
pioneered this ordeal in the 1960's, and Dean Ornish of Harvard University
has modified and revived an interest in this field. These diets succeed
because they eliminate oxidized cholesterol and animal fats through total
vegetarianism -- nothing from animal origin. As successful as they
are, few people have the fortitude or endurance to adopt and maintain that
regimen for any length of time. Obviously, new diets with "adequate" exercise
must be taught to provide something we can easily adapt to.
Heraclltus once said: "There is nothing permanent except change."
This field merits additional research--we need to explore new avenues and
modify existing theories. Your health is important and proper education
is justified; manufacturers would meet consumer demand for healthier
foods, and the long-term benefits justified by lower medical costs and
healthier lives; heart disease could very well cease to be America's number
You Must Be "Label Smart"
By studying scientific advances and personally
applying them, I know that proper nutrition is important, and the greatest
benefit results from completely eliminating oxidized foods from the
diet. That way your liver is not overwhelmed trying to eliminate
these highly damaging components.
If your diet permits, use liquid cooking
oil in moderation. People on a low-fat diet need oils that are called "essentials"--they
build strong artery walls. Your liver lacks the enzymes to make these,
so liquid safflower, sunflower, corn and soybean oils are better than monounsaturated
fats like canola and olive oil. Risks of using improper oils includes ruptured
arteries or varicose veins, and new research shows olive oil damaging to
your cardiovascular system (see: www.clever-diet.org/canola).
The theorized benefits of olive oil can be obtained by using polyunsaturated
oils, and eating fresh fruits and vegetables--five servings per day is
To properly eliminate oxidized fats,
you must be "label smart"--use only fresh cookies, cakes
or other baked pastries, and only if they do not contain
egg yokes or animal fats, including fried pork skins sold in
supermarkets (Lard proved toxic after being used in cooking for
one week and during un-refrigerated storage--"Eat no manner of fat..."--Leviticus
7:23 (see Appendix 5). This precaution also applies to prepared mixes--If
they require eggs, do not buy the ones that contain powdered eggs (or animal
fat). I also avoid boxed macaroni, scalloped potatoes, or
similar convenience foods with packets of powdered cheese--they are risky,
as is aged or sharp cheese. I use the white cheeses from
skimmed milk, like cottage cheese and ricotta; the fresher varieties like
mozzarella on pizza, and refrigerated American slices, longhorn, Colby
and Jack (Manufacturers of the least expensive brands usually do not age
these cheeses as long as sharp varieties; other companies may age all types--fresher
is better). For salad dressing use something other than blue or Roquefort,
and buy Parmesan cheese from your health food store that is similar to
some fat-free brands--they do not contain mutated cholesterol (You may
have different needs, so add these foods and fresh eggs to your diet only
as instructed by your physician; see the caution and note 5 below. Also,
I limit cheese consumption to less than one pound per week. Cheese has
chemicals and salt that may elevate blood pressure; also, high salt intake
is suspect in cataract formation).
That was easy, wasn't it?
Scientists may speak of things like "oxides of short chain fatty acids
or sterols", but to keep it simple just remember, NO OLD CHOLESTEROL! Cholesterol
content is high in egg yokes, animal fats, and most cheeses--look for "no
cholesterol" on labels of unrefrigerated products. After sitting on the
shelf in the presence of oxygen for about one week, or "aged" under refrigeration,
it changes into something that should never enter your mouth.
If you lived in a different culture
that does not have refrigerators for food storage, I would similarly tell
you to avoid aged cheese, dehydrated pastas or pastries made with egg yokes,
and unrefrigerated flesh foods like sun dried or smoked pepparoni-style
sausages, fish or beef jerky (ahumar de carne in Spanish)
and unrefrigerated animal fat. Give preference to whole grains (white rice
and flour lose about two-thirds of their antioxidant vitamin E in processing),
and all foods should be fresh and prepared in as natural a state as possible.
I rented a spare room in Juana's (Wah-nah's)
house for over a year; she was dying with insulin-dependent diabetes. She
laughed, while shaking her head in disgust, when I asked her to cook all
of my week-old refrigerated cheese--it was just beginning to sour. "Charlie
has funny ideas," she mocked to the rest of her family--they all laughed.
Before getting electricity in their mountain home in the tropics, Juana
had used cheese and animal products that were stored at room temperature
for long periods. They were accustomed to the taste, and her family appeared
healthy. Juana could not break her habits, and even though she later had
a refrigerator, she would still leave cooked foods outside the refrigerator,
often for several days, until they were eaten. She could not understand
that it was killing her, little by little.
An infection centering in the pancreas can
instantly make someone a diabetic, but when you see a 20-year progression
of the illness, from dietary control to oral medications, and finally insulin
injections, you should suspect ongoing free-radical damage to the vulnerable
beta cells in the pancreas--this inhibits insulin production. Juana lived
the way she was raised by her parents, and undoubtedly much of the preliminary
damage occurred while still in her mother's womb, as well as childhood.
One must assume that the unborn child is not protected by the placental
membrane and is subject to assaults from these damaging components as it
is from alcohol and tobacco molecules. Some might say that Juana's "number
was up." I have never bought a lottery ticket, but know that the
longer one plays and the more cards you buy, the greater chance of your
number being called. I feel Juana played wrong, for too long; she died
shortly after my return to the United States.
Different foods in our culture
cause the same damage, but we have better options than Juana. Perhaps another
example may help you understand the seriousness of this problem. The following
"typical" American dinner could include salads topped with Roquefort or
blue cheese dressing, lasagna made with sharp cheddar or provolone cheese
and topped with grated parmesan; or include ground beef made with old fat
trimmed from the outside of beef aged under refrigeration, but let me offer
You have just finished a hearty meal
of stewed chicken and dumplings. This included two cups of boiled egg noodles
prepared from a dried variety (106 mg cholesterol), and dessert of one
cup of baked custard from a boxed mix (245 mg cholesterol). Both
of these items containing dried egg yokes that were exposed to oxygen at
room temperature for many days. You just ate about one-thousand five-hundred
million trillion (1,500,000,000,000,000,000,000) oxidized molecules.
Like magnets they have attached to your cell membranes, rupturing and destroying
their integrity and released clotting elements into your blood stream.
So you see, that meal destroyed parts of your body, added to your cholesterol
deposits, and increased clots in your blood stream--and that causes system
degeneration, heart attacks, and strokes (yolk-free egg noodles are marketed).
A few hours after dinner when digestion is complete and you are relaxed
in an easy-chair, you may experience chest pressure or disorientation and
a call to 911 may be necessary (study cell-damage testing at www.clever-diet.org/powdered_eggs.htm).
Three 15-year-old girls gasped in amazement
when Wendy told them her age. She is one of the ladies mentioned in the
opening paragraph. The girls emphatically agreed that this 45-year-old
mother has skin smooth like theirs. Wendy smiled when I asked her to tell
them her age. And when asked if she ever uses cheese, Wendy emphatically
replied: "No, never!" while shaking her head sideways. Wendy's diet
is almost perfect, but on rare occasions she eats dried fish, shrimp, or
cookies containing dried eggs. Yes, there is room for improvement in the
Working next to Wendy is another lady
seven years younger. She is from Singapore, but looks ten years older.
Her diet is similar to Wendy's, but she uses alcohol and tobacco--both
cell destroyers. Unfortunately, like many Orientals adopting Western customs,
she may die sooner than the Americans she associates with. This accelerated
death is also observable in "sensitive" laboratory animals fed a typical
"How long has it been since you've
eaten cheese?" I asked the other lady mentioned at the beginning of this
"As long as I can remember," she replied.
"I have never liked cheese and avoid it completely." I explained to this
Caucasian that this was the reason for her smooth skin. One might stare
at her wondering how this woman is so wrinkle-free; and you would never
guess she is 45 years old.
If made from a healthy cow's milk,
fresh cheese is a source of good nutrition. Cheese processing today is
similar to the digestive process in your small intestines; in fact, in
our college chemistry class we made cheese with human enzymes; but aged
or sharp varieties have millions of damaging molecules--that is where the
danger lies. We have the option of choosing fresh varieties, and freezing
other foods, but some societies do not have this advantage. By eating improperly
preserved foods, their skin may wrinkle prematurely and they will succumb
to Western diseases at a younger age (An example is Grace
Ureña in Appendix two). For those people, their best alternative
may be vegetarianism.
A Word of Caution
Before closing, I must call your attention
to one more important fact: Heart disease is nothing to play with.
Eighty percent of its victims do not display the characteristic warning
of chest pressure with pain radiating down the left arm, and fifty-five
percent die without knowing they were at risk--their first heart attack
was fatal. For the survivors of cardiac arrest, chances are they had defibrillation
within five minutes of onset; restoring necessary circulation stopped brain
damage and increased their survival rate. Once you have deposits in your
arteries other components in the blood can cling to them; in fact, one
diagnostic procedure detects calcium within the plaque formations.
A high-risk friend of mine did not understand this and had a fatal
heart attack while trying to loose weight on the popular "protein diet",
which consisted of hard boiled eggs and cheese (undoubtedly an aged or
sharp variety)--be careful! Says Francisco Lopez-Jimenez, MD,
a U.S. Department of Veterans Affairs researcher, at the American
Heart Association's 73rd Scientific Session: "People at risk [with heart
disease,] are four times more likely than others to suffer
a heart attack soon after eating a big meal." This study
involved almost 1,000 patients at 45 different hospitals, and scientists
still do not know for certain why eating triggers the attack.
So, use caution! I am not advocating that you abandon good logic or your
doctor's instructions. Do not start a diet high in "fresh"
cholesterol by eating eggs, cheese, or fats--it could be fatal; instead,
oxidized components (this includes cigarette smoke) from your life;
and work in harmony with your doctor's advice--he is trained in good nutrition.
After researching antioxidants, I take a one-a-day multi-vitamin/mineral--no
iron for "seniors"--and supplement antioxidant vitamin E to at least 500
IU, selenium to 200 mcg, and limit vitamin C to 600 mg. Do not take
mega doses of vitamins, it can unbalance your metabolism. For example,
excessive vitamin C has been implicated in osteoporosis, and promoting
atherosclerosis--apparently from the oxidation of LDL cholesterol; whereas,
its presence in the blood in moderate levels displays a lower death rate.
Listen to your physician, he is more interested in your health than you
are, and can keep you informed of recent research. A doctor's responsibility
is very stressing (as is a nurses)--they want all of their patients to
improve, and frequently grieve with family members when one dies. God only
knows how often they wished they could outlaw tobacco and "spoon feed"
clients, because patient non-compliance is one of their biggest problems.
You Can Live Longer
Senior citizens recall the day when all
automobile engines were worn out at about 80,000 miles. A component in
ethyl gasoline slowly ate away the bearing and cylinder wall surfaces--loose
rods chattered and the engine left a smoke screen behind. Eliminating this
corrosive compound through unleaded gasoline allows today's engines to
wear normally, often several hundred thousand miles before an overhaul.
The same principle applies to you; by eliminating corrosive foods you can
achieve a longer and healthier life, but right choices are necessary.
YOU are the one to make prudent decisions concerning your future--it is
your life! Studies show that centenarians, over 50,000 in the United States,
tend to have practiced good health throughout their lives (George Burns
did not inhale--his cigar was a stage prop; cancer increases proportionally
with the quantity and depth of smoke inhalation.). You must take control
of your well-being by applying principles of good health, like a proper
balanced diet and moderate exercise. This will increase your mental and
physical well-being, and reduce the pain, inconvenience, and cost of a
debilitated future. Then you will discover that by making wise choices,
you can live longer with "the clever-diet." And you should agree that these
guidelines and vegetarianism have many advantages, like better mental function,
normalized aging; reduced diabetes, cancer rates, and neurological disorders
(BSE and CJD). We can live better and longer, but it does not promise eternal
life; otherwise, we would be stepping on rabbits--only the Bread of Life
can deliver that (John 6: 51).
You are invited to read my book, The
Wise Shall Understand, free on the Internet. It reveals
the secret "key" necessary to "open" the encoded messages in Daniel 12
that were "closed until the end of the days" (verses 4 and 9).
Daniel 12 has special information to help you
understand the Bible and "last-day" events. Learn why Daniel 12 was
"sealed until the end of the days" by accessing: www
revealed.org. The Table of Contents and Appendix is at the bottom
and you may leave comments for me to read in the guest book. As time permits,
I will answer reasonable questions if you include your e-mail address.
Take a tour with me into
a tropical rain forest to the beautiful Baru Falls,
and you will agree that God really speaks to us through nature: www
You feel guilty because
your wife has been asking to cook with olive oil. "It smells!" you tell
her, so she uses canola oil instead. She has been told canola is better
because it is a monounsaturated fat like olive oil. "Correct?" You agree
with her, thinking it will reduce heart disease. You
both may be wrong! Growing evidence suggests that canola and olive oils
may be hazardous to your health. Select: www.clever-diet.org/canola
Cell destruction from free-radicals, and the resulting clot formation,
can be verified by laboratory blood tests. To see my results after eating
just two powdered eggs, select: www.clever-diet.org/powdered_eggs.htm
1. A group of atoms or molecule that either needs electrons
or has too many is called a radical. They attempt to become "balanced"
and with an electrostatic attraction, they connect to "stable" molecules
just like a magnet attaches to your refrigerator door. Make no mistake,
when you eat oxidized components, if your liver misses some on its first
pass (like it does with alcohol), do not expect your antioxidants to instantly
change them. These mutated molecules will find a home inside your body,
often destroying the nucleus of the cell where they reside; this erases
a cells genetic DNA information and its ability to repair itself.
We have been programed that cholesterol is bad,
yet your liver manufactures the equivalent contained in about four eggs
(1,000 mg) every day. It is the little foxes that spoil the grapes (Songs
of Solomon 2:15). We may shun animal fats, fresh cheeses (which are as
wholesome as milk), and then fall prey to a little parmesan topping, roquefort
or blue cheese dressing, or powdered eggs in a brownie or pancake, thinking:
little bit won't matter, but it is these little "foxes" that cause
accumulative damage. None of your organs are immune; for example, your
kidney's Hensley cells or adrenal glands. Slight scarring can effect the
threshold value of elements that are returned to your blood; this creates
imbalances and causes premature death. Take note: those imported trays
loaded with cheese wedges (that we give and get for Christmas) should never
be introduced into your stomach.
2. My genetic makeup keeps serum cholesterol
levels higher than normal--it is still over 200. High cholesterol
levels are not always an indicator of heart disease; for example,
in southern India where many people do not have refrigerators, some groups
have epidemic diabetes and atherosclerosis. Tests show very low cholesterol
levels but they have four times the heart disease of the United States,
up to 10 times greater for those under age 40 (Journal of the
Indian Medical Association, January 15, 2001). This is true of similar
developing countries where cheese is made from clabbered whole milk and
stored at ambient temperatures, and drying egg pastas, and dehydration
or smoked fish, shrimp, and mammal flesh is their method of preservation--one
cup (226 g.) of these meats has about the same cholesterol as one egg--shrimp
has twice that level (molecule + oxygen + time + temperature = oxide ).
These people age faster and die sooner.
A Latin American, Grace Ureña, is
a tragic example. At age 42 she suffered a fatal heart attack
while inviting my friend, Daniel Segura, into her house. Danny says her
otherwise wholesome diet, which included rice and beans, almost daily included
fish she dehydrates on the roof for long-term storage. If I could have
tested her cholesterol level, it would have been normal, but what little
cholesterol she ate was lethal. Her husband, Teori, lacks farm machinery,
and is so physically active that it keeps his arteries enlarged. That will
probably spare him a fatal heart attack, but unless he changes his diet,
he may one day succumb to something like the side effects of insulin dependent
diabetes or kidney failure.
I have spent time with these people and am amazed
that even their skin shows the effects of ongoing free-radical damage.
Often resembling the texture of a naval orange, young people have complexions
rougher than mine at age 60. Their relatives raised in the city where refrigerated
products are available do not show this damage. The public is aware that
cholesterol is very high in animal fats, but most do not know that significant
levels are also found in the flesh of fish, foul and mammals. No one is
educating on the dangers of dietary free radicals, and the majority assumes
your digestive system makes all food nutritive.
Like Grace, there are many in this world without
a refrigerator or proper method of preserving food. Their premature death
could easily be from dried egg pastas (Grace's diet did not include
egg noodles), dehydrated beef, or similar foods containing oxidized fat
and cholesterol molecules. This "ranch" cheese sets rapidly at room temperature
with commercial enzymes, but may remain on the kitchen shelf for months--they
do not realize these foods are slowly killing them.
Free radical damage has plagued mankind for millenniums.
Even the Egyptians, who died very young, identified sugar diabetes where
ants were attracted to urine. Researchers need to closely examine ethnic
diets for oxidized components and suggest better methods of preserving
or storing food. One option for flesh foods may be meat processing in reusable
mason jars by pressure cooking (one hour @ 15 lbs--6.8kg). That will protect
it from oxygen exposure, pathogens, and eliminate the need for refrigeration
as it does in canned fish. To retard oxidation, commercial food processors
may find sealing dehydrated food with an inert gas, like nitrogen, beneficial
for unrefrigerated storage. One may also avoid animal products altogether
or eliminate the stored ones as the Bible says: "If any [sacrificial
meat] remains until the third day, it shall be burnt in the fire" (Leviticus
In North American where antioxidant vitamin and
mineral therapy is promoted, as well as a balanced "food pyramid" diet,
we will achieve even greater success by also eliminating "aged" nutrients.
These are easily avoided where fresh eggs are readily available, cheese
is made rapidly under refrigeration with rennin, a bovine enzyme; and consumer
demand has promoted vegetable oil use in many products; even cholesterol-free
egg noodles and cookies are available.
3. Being educated in, and required to teach patients,
the popular "heart disease diet" intimidated me to eliminate eggs
from my table. Instead, for 15 years they were continued providing they
were obtained from healthy hens--I ate up to 14 eggs a week. Many health-food
stores and supermarkets sell eggs from chickens fed a vegetarian diet (For
heart patients, eggs should be eaten in quantities recommended by your
physician). A study at Loma Linda University found leukemia viruses in
over 60% of California eggs sampled. Read labels at your feed store
and see how difficult it is to buy lay mash that is un-fortified with animal
fat and meat. To avoid pathogens, raise your own chickens on a natural
diet, or purchase eggs from a source that does not use chicken
feed containing animal byproducts (E.G.W. Index, 12MR 168.2, 171.4).
A nutritious fruit malt can be made by first
cracking one ounce (29 g) of whole flax seed in your blender at high speed
for 20 seconds. Then blend a medium banana with two heaping tablespoons
(40 g) of *frozen orange, or apple, or grape juice concentrate,
with one ounce (29 g) of soy protein powder, one raw egg, and about
one cup (473 ml) of water; add a few ice cubes to the blender in warm weather,
and if necessary, sweeten to taste. **About one in 10,000 eggs in the U.S.
may have salmonella bacteria. If unsure of the chicken's health, boil the
egg for ten minutes before blending. The frozen juices are
not pasteurized and more economical and beneficial than bottled or cartoned
varieties. When available, substitute fresh apricots, raspberries,
strawberries, cantaloupe, peaches, etc. This malt contains Omega-3 oil
and many phytochemicals; it should also benefit patients under a physicians
care for cancer.
4. Pectin is also available at some health food stores
in capsule form. It binds with calcium in the stomach, which in turn binds
with liver bile, making it inert; therefore, it should be taken with a
"fatty" meal before digestion is complete. Do not use pectin in large
quantities to avoid the risk of losing oil-soluble vitamins. It may be
wise to take a one-a-day multi-vitamins/mineral supplement between
meals, say, one-hour before eating when there is no pectin in the stomach
to hinder its absorption.
5. The management at Mexican-food and other restaurants
want your business and will often say they cook with vegetable oils when,
in fact, they are using cheaper animal fats or fat/oil blends. It
is important for you to know, so be certain to inquire. If they cook with
vegetable oil, they will be more than happy to show you its container.
Also, they usually use the safer milder cheeses because they are more economical
than sharp varieties, but do not be afraid to inquire.
6. CAUTION: You should apply the principles outlined
in You Can Live Longer wisely and under the supervision of
your doctor. Eliminating oxidized foods should prove very beneficial, but
I do not recommend that you add anything to your diet that you are allergic
to, or that your doctor does not recommend. If you eat junk food, then
you must eat animal flesh for adequate nutrition because the animal ate
properly. Should you ever try vegetarianism, eliminate animal products
cautiously, making certain that your meals are augmented with other
nutritious foods like un-refined grains, legumes and soy products; and
a variety of fruits, vegetables and nuts, to ensure a proper and balanced
diet--vegetarians that use aged cheeses often die sooner than the general
public. Avoid fad diets that promote high fat or protein intake because
they are dangerous.
7. FINALLY, because you have shown concern enough
to read this Appendix, here are a few closing thoughts:
Allow your stomach to rest between meals by eliminating
snacks (including fruits) and strong beverages like cocktails, coffee and
sodas. Even tobacco smoke in your mouth tells the stomach that food is
coming and causes a corresponding increase in the flow of digestive juices.
Cool water is the best beverage between meals, it stimulates less peristalsis
action, and allow five hours for the stomach to complete digestion, replace
its mucosa and rest before the next meal. The rejuvenated stomach lining
will better resist inroads that lead to gastric ulcers and you will spend
less money for antacid tablets.
Excessive acid from protein intake (amino acids)
and coffee has been implicated in bone deterioration. Even oranges should
be eaten in moderation. Two ounces (59 ml) of protein a day can cause you
to loose more calcium than you consume. Reducing protein intake will
allow you to maintain a calcium balance--your bones will retain their youthful
strength and quit wasting away.
One cup (237 ml) of coffee a day neutralizes about
one percent of your bone calcium a year; it has been shown to raise ldl
cholesterol levels, increase blood pressure, and cause fibrocystic breast
disease in women. These pre-cancerous cysts often disappear when caffeine-containing
beverages are discontinued. Drinking the residue of scorched coffee beans
is as foolish as inhaling burnt tobacco smoke. It enters your circulatory
system and, among other things, perverts your nervous system. Coffee drinkers
tend to avoid beneficial fruit juices that enhance your longevity--coffee
and tobacco habits are not wise nutrition.
May God's grace be with you as you intelligently
apply the principles of The Clever Diet.
You may photocopy and distribute this
article in its entirety for non-commercial purposes providing it remains
intact without modification, omission, or alteration, and contains the
footnotes, this copyright notation, and u.r.l.s.
THIS ARTICLE IS PUBLISHED ON THE INTERNET AT: www.clever-diet.org.
YOU MAY RECOMMEND IT TO YOUR FRIENDS VIA E-MAIL. Copyright 2000 by Charles
H. Clever, all rights reserved.
FastCounter by bCentral