The Optimum Diet – Vegetables

By Neill Abayon

Vegetables are extremely important sources of minerals, enzymes and vitamins. Most green vegetables also contain complete proteins of highest quality; in fact often of better biological value than proteins of animal sources – proteins of potatoes and green leafy vegetables are complete proteins of highest biological value.

Most vegetable should be eaten raw in form of raw salads. Some vegetables, such as potatoes, yams, squashes or green beans can also be cooked, baked or steamed.

Generous use of garlic, onions and numerous herbs and natural spices will improve your health and turn dull vegetable dishes into gourmet food.

Food is your best medicine – and vegetable are your best medicinal foods.

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The Basic Principle of the Optimum Nutrition – Eat only natural foods

By Neill Abayon

Your food should be whole, unprocessed and unrefined, and be organically grown in a fertile soil. They should be preferably grown in your own environment, and eaten in their season

That your health and longevity are in a direct relationship to the naturalness of the foods you eat is a well-established scientific fact. Where natives eat a diet of natural, whole, unprocessed and unrefined foods, they enjoy perfect health, absence of disease and long life. When denatured, refined, processed, man-made foods, such as white sugar and white flour, and canned and processed foods enter into their lives, disease becomes rampant among them.

Natural foods are foods that are grown in fertile soil without chemical fertilizers and sprays and are consumed in their natural state, with all the nutrients nature put in them intact. Nothing removed and nothing added. White bread is, for example, a denatured food, from which most vital nutrients have been removed; so-called “enrichment” is a hoax – only 4 nutrients are returned, while over 20 vital nutrients are removed in refining the flour. Breakfast cereals are all denatured foods with some “added features” – toxic preservatives and health-destroying white sugar. Supermarket quality eggs are not natural food; they are produced by cooped-up chickens, without rooster, which are fed chemically commercial mash. Such eggs have a lower nutritional value, less vitamins and more cholesterol than natural eggs.

Organically grown fruits and vegetables contain more vitamins and minerals, as has been shown in many tests. They also contain more enzymes than the produce grown on depleted, chemically fertilized soils. Such foods have greater a health-building and disease-preventive potential. Researches reported recently that “Anti-malignancy factors are apparently present in organically grown foods”.

These are only few examples to show that only natural foods can produce optimum health and prevent disease. Synthetic, denatured and devitalized foods will not sustain health, but will inevitably bring about a gradual degeneration of normal body functions and, ultimately, disease.

It is of specific importance to see that all foods are natural when planning a therapeutic diet for treatment of disease. Only natural, whole, unprocessed and organically grown foods possess therapeutic value.

The Basic Principle of the Optimum Nutrition – Eat only poison free foods

By Neill Abayon

Your food should be grown without the aid of chemical fertilizers and should contain no residues of toxic insecticides, chemical additives or preservatives.

Almost all food sold at supermarkets today contains some chemicals, either used in food producing or added during food processing or packing. Many of the poisons in fruits or vegetables are systemic, that is, they cannot be washed out or peeled out, as they penetrate the whole fruit. The only solution seems to be to grow your own food, or buy the certified organically grown food. And, of course, to avoid eating all processed and packaged foods, which contain the most chemicals.

Since it is unlikely that in this poisoned world any of us can escape getting some poisons into our systems, it would be wise to know what are the common poisonous elements in our environment and also to know how to protect ourselves against these poisons from our food, air, water and environment.

The Basic Principle of the Optimum Nutrition – Eat mostly raw, living foods

By Neill Abayon


At least 75% to 80% of your diet should consist of foods in their natural uncooked state. There are numerous studies which demonstrate superiority of raw, living foods, both for maintenance of health and prevention of disease, as well as for the healing of disease. Cooking destroy much of the nutritional value of most foods. Many vitamins are partly destroyed, minerals are leeched and all enzymes are destroyed by temperatures over 120O F.

Cooking also changes the biochemical structure of amino acids (proteins) and fatty acids, and makes them only partially digestible. For example, it has been demonstrated at the Max Plank Institute for Nutritional Research that you need only one-half the amount of protein in your diet if you eat protein foods raw instead of cooked.

Sprouting is an excellent way to eat seeds, beans and grains in raw form. Sprouting increases nutritional value of foods; many new vitamins are created or multiplied in seeds and grains. Some grains and legumes, which do not contain complete proteins, become complete protein foods after they are sprouted.

Another excellent way to increase the amount of raw food in your diet is to eat lots of fermented lactic acid foods, such as homemade sauerkraut, pickles or lactic acid vegetables. Especially for those who live in cold northern regions, fermenting foods is an excellent way to preserve vegetable for winter use, and not only preserve, but increase their nutritive value – without cooking.

It would be ideal, of course, to eat a 100% raw food diet. This is possible to do if you live in an ideal tropical or subtropical climate, man’s natural habitat, where fresh, natural foods are available whole year round.  In colder, northern regions of the United States, Canada and Europe, a 100% raw food diet would be difficult for most people to maintain indefinitely, although few nutritionally-well-educated raw foodists are able to do this. A good practical solution, therefore, would be to eat most of your food, perhaps 80%, in the raw, uncooked state. Practically all fruits, vegetables and seeds can be eaten raw. A few vegetables such as potatoes and yams, dried beans and peas, and some grain such as rye, rice buckwheat and millet, can be used in cooked form; however, cooked foods should not comprise more than 20% of the total caloric intake.