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I was recently introduced to a book called Healing with Whole Foods – Asian Traditions and Modern Nutrition by Paul Pitchford.

It is quite a thick book full of fabulous information and so I thought I would pull out some snippets for this newsletter.

Some Traditional theory about Spring

“Spring is a new beginning – the time of year to rise early with the sun and take brisk walks…. The sight of the green color of tender young plants nourishes the soul through the eyes, so the appetite for food decreases and the body naturally cleanses itself ….

“This is the season to attend to the liver and gall bladder. In spring we naturally eat less, or even fast, to cleanse the body of the fats and heavy foods of winter.

“The diet should be the lightest of the year

“Salty foods such as soy sauce, miso and sodium-rich meats all have a strong component of sinking energy and are best limited during springtime.”

“Spring Soup recipe:

Chinese Noodle Soup

2 cups noodles cooked and drained

4 cups vegetable broth

1 carrot, sliced

1 green onion, chopped (optional)

2 cups spring greens, finely cut

½ cup sprouts

Sea Salt (or Himalayan) to taste

  • Heat broth
  • Add carrots, onion, and salt
  • Simmer 10 minutes, until verging on tenderness
  • Add greens and cook until bright-coloured
  • Serves 4-6”

Other interesting information extracted from the book:

We have heard about possibly changing from drinking cow’s milk to goat’s milk especially for allergies, eczema, asthma etc.

Here is some information that you possible didn’t know:

Goat’s Milk

Goat’s milk has different properties to cow’s milk.

“Those with excess mucus would still want to be cautious in the use of goat’s milk, but it forms far less mucus than cow’s milk.

Goat’s milk is frequently considered an exception to man problems with dairy. Goats are usually healthy and clean and therefore are not normally given regular doses of antibiotics or other drugs.

The fat structure of their milk is much more digestible than that of cow’s milk; since it is already naturally homogenized, goat milk does not have to be mechanically homogenized.

Also, it is likely to be available raw.  Because goats that graze feely enjoy a large variety of leaves, grasses and herbs, their milk contains rich amounts of nutrients not found in cow’s milk.

For all of these reasons, goat’s milk is universally prescribed as a superior product for many types of deficiency, from youth through old age.

When animal-product nutrition is needed, raw goat’s milk is usually a good choice.”

Olive Oil

The last few years there has been a lot of discussion about the benefit of using Olive Oil here is a quote from the book:

“Olive oil is perhaps the most trusted vegetable oil and has been consumed with healthful results for thousands of years.

The quality of olive oil varies widely.

The top three grades are rated by maximum allowable acidity:

Maximum Acidity

First Grade      – Extra Virgin    – 1%

Second Grade – Fine Virgin      – 1.5%

Third Grade     – Current Virgin – 3%

These grades are worth the extra cost because they usually represent a first pressing, at lower temperatures and without chemicals, although sometimes they are refined.

The unrefined variety will be more nutritious and flavourful.

Olive oil labelled “pure” is frequently solvent-extracted at high temperatures and may include a minor percentage of virgin oil added as flavour.”


“Some people are aware that white sugar is one of the worst foods and are replacing it with equally large amount of honey.

Honey is highly refined by bees and has more calories than white sugar.

It is much sweeter and is assimilated directly into our bloodstream very quickly.

However, honey does contain some minerals and enzymes and thus does not upset the body’s mineral balance as much as sugar.

For centuries honey has been used as medicine.

All types of honey, both raw and heated, work naturally to harmonize the liver, neutralize toxins, and relieve pain.

Its warming / cooling energy is neutral.

In addition, pasteurized or cooked honey moistens dryness and treats dry or hoarse throat and dry cough.

Both raw and heated types of honey are useful for treating stomach ulcers, canker sores, high blood pressure and constipation

Honey’s sweet and antitoxic properties are used to break the cycle of alcoholism (alcohol is a sugar)

Honey’s harmonizing effect is also beneficial when a person is overworked, having menstrual problems, or is exhausted from salty and rich foods.

For those whose diet is primarily grains and vegetables, a small amount of honey is normally adequate.

Heat-processed honey should not be used by people with copious amounts of mucus.

Raw, completely unprocessed, unheated honey is preferable; it has the ability to dry up mucus and is helpful for those with damp conditions including edema and too much weight.

Raw honey is not recommended for infants

The science of Ayurveda has long claimed that the beneficial properties of honey are lost when heated.

Raw honey can be obtained from some grocery and natural food stores, or from beekeepers.”

Baking Soda

“An excellent use of baking soda is as a dentifrice.

Its highly alkaline properties neutralize plaque acids and eliminate the bacteria that cause tooth decay.

Even more important, baking soda helps stop the major cause of tooth loss – gum infection and inflammation such as gingivitis and pyorrhea – better than most commercial toothpastes.

These traits and its non-abrasive quality make it a safe and effective toothpowder for regular use.”

“Baking soda is useful in the treatment of athlete’s foot: dust feet liberally in the morning and then put on cotton or wool socks.”

“For bee stings, apply a wet paste to draw toxins and reduce pain.”