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Food and Healing

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  • Anonymous

    Posted February 16, 2012

    Unifying Principle?

    I got to page 88. I believe that food can have healing properties and I wanted to read this to find what the guiding principles are for what one should or shouldn't eat. There are so many involved, and many of them don't make sense to me. An example is classifying foods as having expansive or contractive qualities - what does this mean, first of all? I can only guess. Anyway, an example is given that one "expansive" type food is ice cream. The chart on the very next page lists food of a cold climate origin as having "contractive" properties (and foods from a hot climate are "expansive"). This would make me believe that ice cream is contractive, because it is a cold food. It makes me cold & contractive when I eat it! There are similar type charts for the other qualities of food - acid vs. alkaline, warming vs. cooling, but as in the example above, some things just don't make sense to me and there isn't any guiding principle to follow, only lists to memorize of which foods have which properties. I then skipped ahead to chapter 8 about listening to your body. You are supposed to ask yourself while you are eating, "Is this food ok?" and listen to whatever your reaction is. I don't understand this either; either you feel good or you don't; sometimes you won't know until a couple hours later because the effects of food won't show up until after digestion. I can agree with her statements about foods having the most value when they are closest to their natural state (ex: bleached white flour vs. the real thing). I don't think I'll finish this book but will look at some of her references for the concepts.

    1 out of 2 people found this review helpful.

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