In front of the conflict of interest in the fields of science and medicine, which bury the symptoms without understanding the cause, we are invited to become experts of our own healing. The mucus free way of eating is not one more food propaganda but a long-term treatment of continuous regeneration that allows the body to put back into circulation and remove old (from decades ago) metabolic waste.
Coming back to the cause
All diseases, whatever their medical name is, result from local constipations, obstructions of human tissue, linked to a surplus of mucus in this region on the top of inherited weaknesses: all diseases are in fact constipation, they consist of an unknown mass, rotten and fermented in the human body, old from decades and especially located in the intestines and the colon. What medical science calls “good health” is actually a pathological condition. The miracle is that we are alive in spite of our excesses and our bad food choices. The internal walls of the intestines are clogged up. The diet of our civilized world is never fully digested and the resulting waste is never completely eliminated. As for drugs, they are never taken out of the body, as some of the food waste is. Everything is done so we live in envelops that are dirty. The stomach pocket is deformed and collapsed, which disrupts and interferes with the proper function of other organs. The glands and pores of its walls are completely clogged up and its elasticity, just as the one of the bowels, is almost paralyzed. The abdomen becomes an abnormally stretched bag full of greasy, watery and dislocated organs in which slides a lot of rotten food, fermenting more and more over time. This is what we call digestion today.
But, what is mucus really? It’s a viscous and sticky fluid that does not dissolve inside of other fluids or tissues. It is generated according to particular contexts and has a defense role against toxins entering the body. It also traps external pathogens and agglutinates particularly in our sinuses, lungs, throat and around our glands. Each food that produces mucus when it breaks down also produces acids. True healing requires the release and cleanse of the layers of density accumulated since conception. We are invited to review our table habits, and to return to less diversity within the same meal. No animal, for example, mixes several types of food in the same meal or even drinks between 2 bites. When they get sick, animals abstain from eating. But men is afraid to wither while he is no longer able to assimilate what he ingests. The idea that energy can flow in us without food undermines very deep belief structures.
What to look for in the way we eat?
It is important to be taking into account the following points: level of congestion in the system, presence of poison, amount of drugs, state of decomposition of the organs and general level of vitality. At the beginning of a cleansing process, we shouldn’t look at the potential nutritional value of the food we consume but rather at the dissolution and elimination properties of ingredients. How much pathogenic material do they produce in the body? What trace do they leave? What are their properties of dissolution, elimination and healing? Meats are all in a state of decomposition. All fats form acids (even those of vegetable origin) and can’t be used by the body (no animal consumes fat). Eggs not only contain too much protein but they have very sticky properties, they are very constipating (hard boiled eggs are less harmful because cooking has eliminated their sticky appearance). Cheeses are highly acidic and mucus-forming. Rice is one of the greatest formers of mucus, it makes an excellent glue. Condiments are much less harmful than mucus-forming foods. Berg’s table classifies acid-forming foods (smoked ham being the least acid-forming in the meat category with an index of 6.95, seafood 19.52, egg yolk 51, chestnuts 9) and acid neutralisers (oysters 10.25, black radish with skin 39, spinach 28, tomatoes and cucumbers 13, figs 27, raisins 15, olives 30 and tea leaves 53). This is why if you squeeze a lemon on fish or eat a good portion of acid neutralizing vegetables along with acidogenic foods, the negative effect of these foods is partially mitigated.
Amongst all the methods that turn healthy food into poisons we find the sulphuring of dried fruits with sodium benzoate or salicylic acid (both powerful poisons) to prevent the fermentation of canned foods. The most dangerous method is to use the sulfuric acid vapors. On the other hand, during detoxification, the presence of poisons, uric acid or phosphate can reveal alarming results in the urine. There is a danger when the poisons (especially potassium cyanide) are dissolved too quickly and enter the circulation hence the importance of controlling the detoxification step by step.
The transition diet
Everyone can start where they are thanks to the so-called transition diet, which includes intermediate foods which are moderately mucus forming: some cereals (millet, quinoa, spelt), sweet potatoes, starchy vegetables, dried nuts, avocados, legumes, etc. High in protein and fat, nuts should be consumed only in winter and with moderation. The transition period ensures gradual and controlled change towards a diet that does not form mucus within the body. This adaptation period is not negligible and can evolve in stages: excessive detoxification can cause uncomfortable symptoms, via toxemia which is being put back in circulation in the blood (also causing irresistible food cravings). On the other hand, very often, our organs of elimination are slowed down and no longer fulfill their original functions. Finally, such changes in food bring to the surface a mountain of buried emotions that must be integrated one by one. It took me six months of transition (with starchy vegetables, some hummus and advocados) before diving into a 42-day masterfast. It is important to go gradually and to take from 6 months to a year before being able to be at ease with the mucusless way of eating.
On the creation of mucus, debris and waste in our bodies
Metabolic residues such as protein debris (from the metabolization of protein), mucus, fatty sludge and organic acids are being created: small protein fragments clog up the basement membrane through which nutrients move into cells. There is an accumulation of organic acids in the tissues which induces inflammation and mineral deficiencies. The accumulation of waste provides favorable breeding-grounds for microbes and parasites. When confronted to a stimulating food, the body enters a state of stress: the glandular system is induced to pour adrenal hormones into the bloodstream and this may be felt as an uplifting stimulation. Meat stimulates the adrenal glands and the sympathetic nervous system thus creating tension and readiness for action. Fruits have the opposite effect. They stimulate the release of insulin, which counteracts the effect of adrenal hormones. While vegetables, especially those high in chlorophyl, make us more relaxed, fruits make us physically, emotionally and psychically more sensitive. Both fruits and vegetables increase our intuition.
When we begin to crave for the stimulation, this leads to an addiction to a particular food. After many years of using addictive food the glandular system is weakened and stronger stimulants are required (alcohol, coffee, tea, tobacco). Eventually even these will not achieve the desired effect or only for shorter and shorter periods. Commonly the alarm reaction occurs in early childhood when we are first introduced to wheat or cows’ milk, maize or soy milk and then settles down to several decades of hidden allergies with minimal symptoms. However, eventually the capacity of the adrenal glands to produce sufficient anti-inflammatory hormones becomes exhausted and we enter the exhaustion phase. Now we have a maladaptation to allergens and emotional stress with chronic and generalized inflammations. After complete avoidance of an allergenic food and while reducing the overall allergenic inputs from other influences at the same time one usually becomes hypersensitive to that food for a period lasting from a few weeks to several months. After this the sensitivity to the offending food gradually declines : an addictive pattern induces us to eat our favorite food every day or we are threatened with withdrawal symptoms. Therefore, we have a craving for a certain food and eating or drinking it makes us feel better. The body can be made sensitive to allergic reactions by regularly using alkalizers. Reactions can also be stopped using homeopathy. It is best to use garlic mainly to sanitize the intestinal tract or overcome an infection rather than for everyday food flavouring.
On fertilizers and nitrates
Organically grown food means that it is free of toxic agricultural chemicals and has been grown in good soil without the use of water-soluble fertilizers. Very harmful are nitrogen fertilizers, especially nitrates. In one scientific experiment hens were fed blueberries that were either unfertilized or fertilized with nitrates. Hens fed large amounts of nitrate-fertilized berries died within three days. Those that received only small amounts of fertilized berries laid eggs with defective missing shells. Hens fed unfertilised berries in any quantity maintained normal health and eggs. What will a low-dose long-term intake of such fertilized foods do to us ?
Some advices for our everyday life:
- Save and use the cooking water ;
- Cook for the shortest period possible ;
- Do not leave acid food in contact with metal surfaces ;
- Do not cook what can be conveniently be eaten raw ;
- Do not fry or heat oils or fats.
What to do with all of this?
At first glance, these ideas may seem a little radical. Listening/reading to them without resistance requires keeping an open mind and avoiding many misconceptions around food (which are many). And who is really ready to adapt to a full time lifestyle? Too often, we want a miracle recipe, an express detox so we can keep on with our journey. My research has led me to discover that we over-estimate our health and underestimate the time our body needs to regenerate. Pesco-vegetarian for 12 years, vegan a year, these diets had allowed me to experience relief from the diet of my childhood and adolescence with my parents (including grains, meat and dairy and sugar), without allowing me to access a deeper stage of healing. At each step, cellular detoxification is full of treasures because it is a field of experimentation for a better knowledge of oneself and a renewed sovereignty around our health. Once the technique is mastered and once one has understood how the body operates, buried feelings and the way we numb ourselves in life are the key aspects to be adressed. By feeling it all as everything is coming up to the surface, we have the opportunity to release each footprint, one by one.
Here is the list of the mucus creation of each food item.
A few tips:
- Add lemon juice to fruits; eat dried nuts with dried fruits (and not with fresh fruits because water and fat do not mix); fruits can be mixed with celery, lettuce, carrots and raw beets. If one can’t handle raw fruits, they can be cooked: the efficiency of vital healing of fresh fruits can be too aggressive at first.
- For a healthy stomach: 2/3 grated raw carrots or celery or beets with 1/3 thinly sliced bananas and some raisins.
- To dissolve hardened mucus: prepare the juice and pulp of 4 lemons with honey.
- Seared, crispy or cooked in chips without the presence of fat, sweet potatoes are almost devoid of mucus. They are better than potatoes which are best well cooked to reduce the production of mucus.
- Preparing a broth by cooking different kinds of vegetables and drink only the juice; consume only one type of cooked vegetables per meal with raw salad for example.
- Limiting the amount of fluid present during a meal (including soups). During a fast, the less one drinks, the more potent the fast will be.