DO NOT EAT:
The following secondary, denaturalized, or inorganic food substances are harmful and mucus-forming foods and should be eliminated from the diet.
Salt: For those who are accustomed to large amounts of salt, this may sound difficult but if you will substitute coarsely ground pepper and savory herbs, and adding powdered kelp, you will find that the craving for salt will immediately disappear. The black pepper is a good nutritional herb and helps rebuild the body when used in its natural state. But when pepper is cooked in food, the molecular structure changes, so it becomes an inorganic irritant (high heat changes the cayenne, black pepper and spices from organics to inorganic), and this is the only time that damage results. The use of salts that are of a vegetable or potassium base (such as Dr. Jensen’s, Dr. Bronner’s and other various ones, which in some cases contain sea salt) is all right, providing it is not overdone.
Eggs: No eggs should be eaten in any form.
Sugar: Sugar and all sugar products should be eliminated. You may use honey, sorghum molasses or blackstrap molasses, but no refined sugar of any type.
Meat: Eliminate all red meats from the diet. A little white fish once a week, or a bit of young chicken that has not been fed commercial food or inoculated with formaldehyde and other anti-spoilage serums, would be all right (as these are higher forms of edible flesh), but do not use them too often.
Milk: Eliminate all dairy products – which include butter, cheese, cottage cheese, milk, yogurt (especially butter), you can train your taste buds to like and enjoy a good, fresh, bland olive oil on vegetables and salads and you will discover this to be one of the choicest foods there is.
Flour and Flour Products: The reason that this is eliminated is that flour, when heated and baked at high temperatures, changes to a mucous-forming substance. This is no longer a food, which means it has no life remaining therein. All wholesome food is organic, where unwholesome food or dead food is inorganic. This is the key to our whole mucusless program.
Our supplement recommendations will build up strength in the body and start cutting the mucus out of the tissues and remove the catarrh from the system. The following are excellent revitalizing and healing aids.
Cayenne: Take one teaspoonful of Cayenne three times a day. Start gradually with ¼ teaspoonful in a little cold water; drink this and follow with a glass of cold water. Add ¼ teaspoonful to this dosage every three days until you are taking one teaspoonful three times a day (the graduated dosages will accustom your system to the pungency of the herb).
Honey and Apple Cider Vinegar: Place one tablespoon of honey and one tablespoon of vinegar in warm water, so that the honey will liquefy. Sip this amount three times a day so that at the end of the day a total quantity of three tablespoons is consumed. This must be apple cider vinegar, not distilled or other types of vinegars as these are damaging to the body. Apple cider vinegar is medicinal and very beneficial.
Kelp: If there is any indication of a thyroid problem, you should use between five to ten kelp capsules daily; otherwise, two or more will keep the body in good condition as preventative nutrition. This can take the place of salt and helps build a new thyroid gland. Kelp powder can be used on salads and in other ways.
Molasses: Take one tablespoon three times a day of either sorghum or blackstrap molasses.
Wheat Germ Oil: Take one tablespoon of a good, fresh wheat germ oil three times a day.
Dr. Christopher’s Mucusless DietDietary suggestions:
Regenerative foods: If this diet is followed as outlined, we guarantee that after a short period of time you will have much more satisfaction from the foods we recommend for better health than you ever had from food of your former diet. You will also come to your normal weight. If you are overweight, you will lose with this diet; and if you are underweight, you will gain after having passed your “new low,” as mucus must be expelled from the body before the good flesh can be restored.
Do not be concerned because this diet omits meat and the commercial types of protein and do not worry about adding protein, as you will get all you need in these foods. The gorilla is built on the same order as the human being, and he gets all the protein he needs from just fruit, nuts and seeds (and, for the human, the greens will round out the body requirements). You can prove this program to yourself.
It is best not to “break-the-fast” (breakfast) until at least noon, except in cases of young or very active people. You will find that this will not be hard to do when you use items that we recommend (such as wheat germ oil, cayenne, etc.). These will lower the appetite while providing the needed nutrition, so you will feel satisfied and will have taken these items even the second time during the morning before it is time to eat the regular noon meal. If, after taking the lower bowel tonic, wheat germ oil, cayenne, apple cider vinegar, honey, molasses, herbal teas, etc., you have room left, are hungry and want something to eat, the best food to start the day is fresh fruits or a good low heated whole-grain cereal. This should be cereal in its wholesome state (with life in it).
The cereal is prepared by first soaking the whole uncracked grain in water eight to twenty hours, then low heating in a stainless steel double boiler at a very low heat, 130 degrees or under, which can be done by pouring hot water over the grain and then applying low heat. It can also be prepared in the thermos bottle for an individual or couple, as follows: take a thermos bottle (pint, quart or whatever size you need for your size of family or individual); fill it in the early noon or evening one third full of high protein turkey red wheat, then finish filling the thermos bottle with boiling water (turn the container on its top and back once or twice, so that the water circulates complete into the bottom or else some wheat in the bottom will not be treated). When you uncover your vessel in the morning, after low heating the grain all night long, it should be ready for consumption. The wheat is popped open, is soft and very tasty (as none of the flavor has been lost in cooking); this procedure is still improved by presoaking. With a little oil or fresh butter, and honey added, it is a very delectable food. Some folks like to add cinnamon, nutmeg, allspice, etc.
Wheat contains all of the potential nutrient values needed in the human body. The wheat germ or wheat grass especially is a complete food, as it provides you with protein, calcium, and all the needed enzymes, vitamins, minerals, etc., to rebuild and regenerate the cell structure of your body. The grain is alive until it is killed in some chemical storage procedure or high heat. The test for Germaine wheat (which is still in a “:wholesome” state, having the life therein) is to plant it and see if it will grow. This test is also valid for testing cooked wheat, and when low heated in stainless steel, it will retain the life power and will grow. The foods prepared in the manner are organic; consequently, this is the manner that grains must be prepared for use. We are told in holy writ that “all wholesome grains and herbs are for man,” and “grain is the staff of life.” But it does not say that it is permissible to grind it to a face powder fineness or to heat it above 212 degrees F., and change the molecular structure from organic to inorganic and thereby make it very mucus-forming. The results of mans inventions indicate otherwise. Sprout the grains if you wish, in preference to presoaking and popping them open with moist heat.
Sprouted grains are excellent and nutritious, but if you give a growing child a bowl of sprouts for breakfast, he/she will be hungry in a short time, so a good serving of soaked, low-heated grains tastily prepared will “stick to his ribs” for hours. Alternate the wheat with barley, millet, buckwheat, rye or oat groats (whole, not rolled oats).
You can prepare delicious casseroles with barley, rye, millet or wheat soaked as above and while low heating add fruits or vegetable, tasty herbs, etc. All lentils, beans, soys, etc., prepared this way are alive and good eating. Soys and most beans can be soaked for two or three days and then low-heated twelve to twenty hours, adding onion, garlic, peppers, etc., during the low-heating.
The best way to see if your food is alive and wholesome, is to dig a small furrow in the backyard and plant some grain left over from breakfast, some casserole from lunch and lentils from some other meal, and in the second row plant some wheat flake cereal, granola and a loaf of bread. Cover and water each row of planted material and se which one will grow. Live food for long life, dead food brings on death. NOON
If you are preferring only a light lunch, then have a tossed salad of mixed vegetables and leafy greens as large as you want, using the following homemade Olive Oil Dressing Recipe:
1 cup Olive Oil
2 Tablespoons apple cider vinegar
Pinch of herbs, black pepper, etc.
Make this dressing to your own taste. There are so many varieties you can make – avocado, onion, garlic, etc. Do not use the processed dressings of the commercial market.
Juices may be taken during the afternoon: carrot, grape, apple, etc. Dried fruits and nuts are very nourishing and beneficial, and the latter are better as a whole protein when used in combination with the garden greens. If a person has cancer or is inclined toward cancer, do not overdo eating protein such as nuts. This is one thing that does damage to the pancreas and, in these cases, eat the nuts only in the morning. Stay away from peanuts and concentrate on almonds. A person with a cancerous condition should use from eight to ten almonds in the morning and the same at noon. Do not take any protein from evening time until the next morning, allowing sixteen to eighteen hours for the pancreas to clear and start working on enzymes again. All protein should be taken early in the morning and, in cancer cases, never any secondhand or secondary protein such as meats.
Proteins are a fad and are highly over advertised. All fruits, vegetables, grains, nuts and seeds contain protein. If you are eating a good mucusless diet and wonder what to eat for protein, ask any gorilla. Their body organs are built just like a humans and they live a number of years longer than humans. They are one of the strongest animals for their weight on the face of the earth. They are fruitarians, eating that which grows above the ground – fruits, grains, nuts and seeds. We enjoy underground roots and tubers, but they do not dig as we do, so with carrots, potatoes, beets, etc., add to the above the ground vegetation, we should do better than the gorilla.
We kill the cow to eat the steaks for the protein she gets from eating grass. Let’s get our protein fresh and natural, not second hand as from animal flesh; lets not use some concocted by man in its dead state. Commercial protein will work on the effect and give quick relief from certain ailments, but overuse of commercial types will overwork the pancreas and other glands, causing low blood sugar (hypoglycemia) and/or diabetes (high blood sugar). The natural live protein in foods on the mucusless program will be used as needed and the surplus discarded from the body naturally when not needed. The commercial type is of a low vibration and the sedimentation remains in the glands of the body causing future trouble.
Natural foods are so important. Wheat is a specific grain for man and if used regularly it will build into your body all the basic and trace elements required plus all the B vitamins.
Regular meals can start off with a nice cup or bowl of potassium broth. Dehydrated vegetables in the form of potassium powder or broth can be purchased from most health food stores, or you can prepare your own. There are some health books that provide instructions for making potassium broth. You can add the leftover, savory herbs, and here you have one of the most exotic tasting, low heated vegetable soups imaginable. The broth starts the meal off and is followed with salad. There are thousands of salad combinations and with some investigation and experimentation, you will never run short of interesting ones. After that, serve the low heated vegetables (many types can be prepared with various savory herbs removed from the low heat just before serving). These will always be tasty and beneficial as long as they are low heated and still in a wholesome state. (At least five to six vegetables should be eaten each day, two of which should be green leafy vegetables). A small amount of bland oil (such as olive oil) added to the baked potato, baked squash, etc., is very good. With a little daring and imagination, using wholesome foods, you can concoct some very interesting, intriguing meals. You needn’t worry if you eat copiously until you are satisfied, and you will have all the nutrition necessary for ample physical strength; use casseroles with whole grains, etc. Do not drink liquids within 30 minutes of eating but rather mix the food thoroughly with saliva.
This is generally the heavy meal of the day, but you can reverse this at will if you like – eating the heavy meal at noon, then the light meal with a salad at night. If you prefer a warm meal, start off with a cup of vegetable broth (regular potassium broth). The broth should be followed with a salad, then the main course is steamed vegetables that have been prepared at low heat. Be sure to always cook in stainless steel, Pyrex, or some approved vessel, but never in aluminum.
Juice or nuts, dried fruits or fresh fruits are all excellent. Whenever you use a fresh fruit, use it alone (a monodiet) – always use only one type of fruit at a time. When you want to eat some other type of fruit, wait for at least a half hour or more before eat it (this will prove much easier on your digestive system). The monodiet is recommended for people on the healing routine. If you feel you are well and healthy, a mixed fruit salad at times is permissible.
Wholesome low heated grains recipes
2 ½ cups Oat groats (whole oats) or whole wheat (wheat berries)
Soaking water (preferably distilled) enough to cover 1 inch above grain
3 ¼ cups cooking water (preferably distilled)
¼ tsp. salt
To soak: Rinse oats twice. Cover the washed grain with water 1 inch above the top of the grain. Soak for approximately 5 to 6 hours in a cool place (refrigerator) to prevent fermentation.
Food warmer method: Heat cooking water on the stove to almost boiling (160 to 180 degrees). Pour off the oak water from the grain and put the grain into a warmer-cooker. Add the heated cooking water and sea salt to the grain. This should bring the temperature in the pot to 120 to 130 degrees. If you prefer more or less juice in the grains, simply adjust the amount of water used during cooking.
Oven method: Follow the above instructions and put grain overnight in the oven with just the pilot light on, or by warming the oven to 150 to 180 degrees so that the temperature in the pot remains about 120 to 130 degrees. This method is more difficult to regulate the temperature than the warmer-cooker.
Thermos method: Fill thermos 1/3 full with whole grain. Add a pinch of sea salt. Fill the remainder of the thermos with boiling water. Seal the thermos, and let sit overnight. The grain will be ready to consume in the morning. This method is not as reliable as the warmer-cooker.
Cooking tips: Soaking and cooking times will vary depending on your location and altitude. You run the risk of having the grain ferment if you determine the minimum soaking and cooking time that will result in a soft tasty grain.
To serve: In the morning all you have to do is serve the grain directly into bowls, or you may process it briefly in the blender until it is the consistency of oatmeal. Grains are easier to digest after they have been blended, and there is more flavor. Blended wheat has a rich wheat germ taste. To eat in the morning, add a chopped apple, raisins, currants or berries, and honey or maple syrup for sweetener. If you use a blender, you may find the grain more desirable without fruit, with just honey and a sprinkle of cinnamon.
Wheat berries: The procedure for wheat is the same as preparing oats except for the soaking and cooking times. To have the wheat ready by 7 am, start soaking it the day before around 8 am and begin the slow cooking around 7 pm. You may also substitute rye for barley.
Food warmer-cooker: This is a restaurant type food warmer that can maintain a temperature as low as 120 to 130 degrees. You can purchase one at a restaurant equipment supply store. Make sure the one you purchase will heat as low as 120 to 130 degrees.
Live grain (barley) casserole
2 cup barley
Soaking water (1 inch above the grain)
2 ½ cups cooking water
¼ tsp. sea salt
6 carrots, medium
¾ to 1 cup peas
½ green pepper
2 cloves garlic
2 Tbls. Garlic oil
1 oz. Tamari sauce
½ tsp. Savory
¾ tsp. Marjoram
½ tsp. Vege-Sal
1/8 tsp. Cayenne
For barley casserole with carrots and broccoli stems, replace the peas with 1 cup broccoli stems and replace the savory and marjoram with 2 bay leaves and ¾ tsp. sweet basil and ¾ tsp. thyme.
Preparation: Rinse barley twice with water, and soak for 3 to 5 hours. While barley is soaking, keep it in a cool place, preferably the refrigerator, to prevent fermentation. Wash and prepare vegetables. Peel and slice the carrots, and cut celery into ¼ to ½ inch slices. Thin slice the broccoli stems. Dice green peppers and mince the garlic. Before it is time to start cooking the grain, some of the harder vegetables (carrots, onions, broccoli stems, and celery) will need to be steamed. If using bay leaves, put these in to cook with the steamed vegetables. Peas, green peppers, garlic and other seasonings go into the casserole without precooking. Approximately 12 hours before serving, heat the cooking water to almost boiling (160 to 180 degrees). Pour off the soak water from the grain and place the grain in a warm-cooker. Add the heated water and salt to taste. The temperature of the grain should be about 110 to 120 degrees. Add all the vegetables and seasonings. Cover and cook on low heat. Before serving the =casserole, check seasonings and add cayenne, Vege-Sal, or other seasonings to taste. You can substitute wheat. The grain requires very little attention while cooking, but preparation starts the day before to allow adequate time for soaking and low heating. For example, start soaking the barley around 3 p.m. Start cooking it and adding the vegetables and seasonings from 6 to 8 p.m. The proportion of grain to vegetables is 50/50. The casserole will be ready by the next morning.
Rye casserole with carrots and peas
2 cups rye
Soaking water (1 inch above the grain)
¼ tsp. sea salt
2 cups water (distilled)
5 to 6 carrots
1 cup peas
½ green pepper
2 cloves garlic
2 Tbsp. Garlic oil
1 oz. Tamari sauce
2 tsp. Fresh parsley
¾ tsp. Thyme
¼ tsp. Vege-Sal
1/8 tsp. Cayenne
Preparation: Use the same procedure as for preparing barley casserole except the rye needs more soaking time and a little more cooking time.
Dr. Christopher’s Mucusless Diet