What Is Real Food?
by Dr. Joel Robbins ***

INTRODUCTION:

If we take an honest look at nature, we will observe that three things are present:
1) Nature follows definite laws which are not subject to opinion or variance; and
2) Every aspect of life is reflected by nature.
3) Nature is governed by the law of CAUSE and EFFECT.

If we have violated a natural law, we have created a Cause, for which we will suffer an Effect.
Our ignorance of the laws of Nature does not change these laws.
There are two reasons for disease, or lack of health
1) Ignorance
2) Laziness

In the field of health, there are a few good rules to follow to achieve health.
1) Follow the laws of Nature
2) Let Truth be your authority, not authority your truth.

One of the Laws of Nature is that the innate intelligence of the body strives to keep the body alive, regardless of the cost. The "cost" is what we call "disease". Disease is the effort of the body to keep us alive.

WHAT IS REAL FOOD?

The body will keep us alive and healthy provided that we feed it "Real Food".
Real food is a food which is compatible with the body; that in no way takes from the body, but lends itself to the building up of health and maintaining life. It contains nothing that is harmful, toxic or non-usable by the body.

Real Food is defined for us by Nature as follows:
1) Something edible grown by Nature - of the Plant Kingdom
2) Food which can be eaten without processing in any way.
3) Food which comes to us from Nature as "complete packages", that is, they contain naturally everything in them necessary for the body to process and assimilate that food.

WHY DO WE EAT FOOD?
The only qualities of food which the body requires in a complete package are the following:
Glucose, Protein, Fatty Acids, Minerals, Enzymes, & Water
If all of these components are in the food, the food is complete. If any of these are missing, the food is not "Real Food".
Real Food is provided by Nature in this form as raw fruits and vegetables. Raw fruits and vegetables contain all of the parts mentioned above. If food has been processed, cooked or altered in any way so as to change or eliminate any of the above ingredients, it is no longer "Real Food" as far as the Human Body is concerned.

PLANTS ARE THE SOURCE OF REAL FOOD FOR ALL LIFE FORMS
The plant kingdom utilizes sunshine, carbon dioxide, oxygen, water and organic minerals in the process of photosynthesis to feed itself and grow.
The result is a living plant (food for animal consumption) containing -
> glucose 
> protein 
> fatty acids
> organic minerals 
> organic enzymes (vitamins) 
> water (pure)

Inorganic Mineral from the Earth + Photosynthesis = Organic Minerals from Plants which provide Protein and Enzymes for animals and humans.

The animal kingdom does not possess the ability to perform photosynthesis, therefore must rely on the plant kingdom to prepare its food.

Any form of processing nature's foods (such as pasteurization, cooking, adding preservatives, etc.) breaks the bonds between the food components and their attached enzymes as well as destroys the enzyme. The result is inorganic or denatured food components and thus inorganic food.

The enzyme must be alive and attached to the mineral or food component in order for the body to utilize it. The enzyme acts as a "passport" to get the mineral into the cell of the body and aids in the cell's utilization of that mineral. Raw foods are living and thus produce life in the body; because they have intact enzymes they are organic. Enzymes are catalysts -  substances which help the body work more efficiently in utilizing food for life maintaining purposes.

An example of an inorganic substance is table salt. It is simply sodium and chloride. No enzymes, thus it is dead and the body cannot use it. Our bodies cannot attach an enzyme to inorganic substances, except at great cost. It is only the plant kingdom, through the process of photosynthesis, that can attach enzymes to inorganics and make them living or organic.

The more we process a food, the less nutrient value it retains. This is because living foods are organic foods. Processed foods, to various degrees, are inorganic or "dead" foods.

The following is the hierarchy of food preparation:

1. starting at the top with no preparation leaving the food with its full nutrient content,
2. ending at the bottom with the most processing, rendering the food dead and useless to the body - little or no nutrient value retained:

• Raw & Whole Juiced Fruits & Vegetables , and consumed immediately. Once the skin of fruits or vegetables is broken, oxygen combines with the enzymes and kills them (this process is called oxidation)
• Dydrated or Dried loses 2 - 5% of nutrient value dried without chemicals or additives. Commercial brands of dried fruit contain sulphur-dioxide; exception = raisins)
• Frozen : freshly picked & frozen immediately loses 5 – 30% of nutrient value
• Steamed loses 15 – 60% of nutrient value. Steamed means the green bean is still a bit crispy (if it is limp, it is cooked).
• Cooked: baked, broiled, boiled, grilled, steamed too long. Home canned the green bean is limp & loses 40 -100% of nutrient value, depending on how long it is cooked.
• Cooked Leftovers Microwaved: Loses 90 - 99% of nutrient value.
• Commercially Canned Foods
• Fried Foods
• Foods with Additives - these not only lose 100% of their nutrient value, but have toxins added

DISEASE AND ITS CAUSE

Disease or "dis-ease" is defined as a lack of health. Disease results when any cell is not functioning 100% of its designed duty whether due to trauma, toxicity, lack of communication or a combination thereof. Disease is due to stress.

Whether due to ignorance or laziness, exposing the body to stress will produce a diseased state of the body. Stress is the only means of tearing down health resulting in disease, our bodies paying the price for violating the laws of nature (our wrong doings). We do not "catch" a disease or illness, we earn it. We must "work" for disease.

Disease is nothing more than the body responding to the wrong we have done to it. It is the body's attempt at keeping us alive in response to the wrongs we have inflicted on our bodies.

Pathological changes are the cell's response to stress. These changes or compensations allow the body to survive - maintain homeostasis - as long as the stress continues. These tissue changes which result in disease, are the outward manifestation of internal compensation to stress. Until the cause is removed, the condition will remain in one form or another.

SYMPTOMS

Medically speaking a symptom is defined as a sign or indication of a disease or illness.
It is thought that if the symptom is treated and eradicated, then the disease or illness has been cured.
Symptoms are viewed somewhat differently from a natural healing perspective in that:

• Symptoms are indicators that there is an abnormal condition within the body which is producing a state of "dis-ease".
• A symptom or a group of symptoms are given a specific name depending on the type and location of the symptom(s). Medically this name is known as a "disease" or "illness". From a natural healing standpoint, a named disease or illness is interchangeable with the word "symptom".
• A symptom (disease/illness) is the body's effort to eliminate toxins from the body; to return the body to a state of health when stimulated; to undo any damage that has been done to the body.
• A symptom is the body's effort to stay alive while coping with anything detrimental that has been done or is being done to the body.
• Diseases/illnesses/symptoms are the body's attempt to restore health and maintain life.

Food Consumption in the U.S.A. (Australia follows suit).

Between 1900 and 1980
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Fresh fruit and vegetable consumption decreased from 40% to less than 5%
Butter consumption decreased 75%
Lard consumption decreased 66%
Unprocessed potato and sweet potato consumption decreased 40%
Processed potatoes comprise 33% of all white potatoes consumed
The majority of these are in the form of french fries
The fast food industry sells 75% of all french fries eaten
Whole grain consumption decreased 50%
Beef consumption increased 75%
Dairy product consumption (other than butter) increased 25%
Cheese consumption increased 400%
Fat and oil consumption increased 150%
Margarine consumption increased 800%
Corn syrup consumption increased 400%
Sugar consumption increased 50% (the average person consumes 150 pounds of REFINED WHITE SUGAR per year)
Processed fruit and vegetable consumption (other than citrus fruit)

Between 1910 and 1980
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Poultry consumption increased 350%
Fresh apple consumption decreased 70%
Fresh fruit consumption decreased 33%

Between 1930 and 1980
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Processed citrus fruit consumption increased 2500%
Fresh citrus fruit consumption decreased 50%

Between 1940 and 1980
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Egg consumption decreased 25%
Food colouring consumption increased 90%

Between 1960 and 1980
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Soft drink consumption increased 300%
Each person consumes 38 gallons of soft drinks annually (one fifth of our sugar intake is in soft drinks)

*Statistics compiled by the United States Department of Agriculture
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*** Published by Health Freedom Resources, Inc.
Dr. Joel Robbins did his undergraduate work at San Jacinto College in Houston, TX, majoring in pre-med. In 1978 he graduated from Cleveland Chiropractic College in Kansas City, MO. with a degree in Chiropractic, (DC). He did a residency in Clinical Nutrition and received his Doctor of Naturopathy (ND) degree from Anglo-American Institute of Drugless Therapy. Dr. Robbins received his Doctor of Medicine (MD) degree from the British West Indies College of Medicine. Dr. Robbins has been operating his Health and Wellness practice in Tulsa,OK since 1978. His goal is to find truth concering health and disease and then pass this knowledge on to sincere health seekers, so they too can have the gift of health.

An Interesting Article is Food Signatures - a clever picture
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