...(WHY NOW?)..contd.

...that millions are still consumers of processed of chemical-laden food products. Consequently, millions are suffering from numerous degenerative diseases which are striking people all over the world in their prime years.


We have witnessed that the foods of the ancient people often contained over 10 times as many vitamins and minerals as do the foods of  modern civilization. The high vitamin and mineral content of the ancients' grains such as Quinoa (South American), Kamut (Ancient Egyptian), Spelt (Iran and Southern Europe) is largely due to the fact that they ate/eat it in an unrefined condition. It is also due to the fact that their foods usually were grown on good soil which is not in a depleted condition.

Many of the foods of those living away from modern civilization are grown on virgin soil. 
Ancient Egypt ( Khemet) often refers to its rich, dark, fertile soil and there is no doubt  that since the invention of agriculture, Egyptians, with the Nile Valley and Delta, had a distinct advantage over many others when it came to food production.

The most thorough examinations of remote tribes and peoples have been made by Dr. Weston A. Price of Cleveland, Ohio, who has studied groups in New Zealand, South America, Africa, Northern Canada, Australia and other areas.

His publications on the subject tell us a great deal. He learned much while observing remote tribes. Other scientists, anthropologists, travelers, and explorers have also been actively making similar observations in various parts of the world.

Dr. Price found that the degree of dental decay and disease was invariably associated with a similar degree of contact with modern civilization and its attendant consumption of modernized foods.

Such was the case with the Zuni Indians of southwestern United States whose diet consists mainly of grain, especially corn, with vegetables and only occasionally meat when the hunting was good. 

Dr. Josef Romig, of the government hospital at Anchorage, Alaska, noted the complete absence of malignancy among the remote Indian tribes and Eskimos.

In studying  African tribes that are currently preserving their native customs, research finds that they have been able to maintain a high immunity to many degenerative diseases. Most of the people of Africa fall into one of two groups;  the predominantly agricultural tribes (Bantu), such as the Kikuyu and the Watusi, and the nomadic and Nilotic tribes, such as the Maasai, Neurs, Muhima and Luos. The agricultural tribes generally use a restricted variety of foods, chiefly corn, bananas, sweet potatoes and millet.

The Nilotic tribes use fewer quantities of vegetable foods and eat mainly products from their livestock: milk, blood and flesh of the animals. Those that live by rivers and lakes add fish to their diet. They are of great physical condition for the reason that they use more of the animals foods in the more natural condition. 

Many of the African tribes which use only natural, native foods are said to possess a unique immunity to many diseases in addition to tooth decay.

Disease is most common among the tribes who have access to a modern food supply. They are especially prone to tooth decay, appendicitis, gall bladder trouble, cystitis or duodenal ulcer etc..

Much of the population of Africa has by NOW adopted a diet of modern foods. It is for this reason and many others that it is steadily dwindling unless there is a definite return to native dietary customs and natural living.

The native diet of the Maori of New Zealand includes liberal amounts of sea foods of both plant and animal origin. Shell fish and sea plant called kelp form a very important part of the diet. Sea ferns of high nutritional value are used in....contd...


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