Digestion means chemically changing the foods we eat into substances that can pa.s.s into the blood stream and circulate through the body where nutrition is used for bodily functions. Our bodies use nutritional substances for fuel, for repair and rebuilding, and to conduct an incredibly complex biochemistry. Scientists are still busily engaged in trying to understand the chemical mysteries of our bodies. But as bewildering as the chemistry of life is, the chemistry of digestion itself is actually a relatively simple process, and one doctors have had a fairly good understanding of for many decades.

Though relatively straightforward, a lot can and does go wrong with digestion. The body breaks down foods with a series of different enzymes that are mixed with food at various points as it pa.s.ses from mouth to stomach to small intestine. An enzyme is a large, complex molecule that has the ability to chemically change other large, complex molecules without being changed itself. Digestive enzymes perform relatively simple functions--breaking large molecules into smaller parts that can dissolve in water.

Digestion starts in the mouth when food is mixed with ptyalin, an enzyme secreted by the salivary glands. Pylatin converts insoluble starches into simple sugars. If the digestion of starchy foods is impaired, the body is less able to extract the energy contained in our foods, while far worse from the point of view of the genesis of diseases, undigested starches pa.s.s through the stomach and into the gut where they ferment and thereby create an additional toxic burden for the liver to process. And fermenting starches also create gas.

As we chew our food it gets mixed with saliva; as we continue to chew the starches in the food are converted into sugar. There is a very simple experiment you can conduct to prove to yourself how this works. Get a plain piece of bread, no jam, no b.u.t.ter, plain, and without swallowing it or allowing much of it to pa.s.s down the throat, begin to chew it until it seems to literally dissolve.

Pylatin works fast in our mouths so you may be surprised at how sweet the taste gets. As important as chewing is, I have only run into about one client in a hundred that actually makes an effort to consciously chew their food.

Horace Fletcher, whose name has become synonymous with the importance of chewing food well (Fletcherizing), ran an experiment on a military population in Canada. He required half his experimental group to chew thoroughly, and the other half to gulp things down as usual. His study reports significant improvement in the overall health and performance of the group that persistently chewed. Fletcher's report recommended that every mouthful be chewed 50 times for half a minute before being swallowed. Try it, you might be very surprised at what a beneficial effect such a simple change in your approach to eating can make. Not only will you have less intestinal gas, if overweight you will probably find yourself getting smaller because your blood sugar will elevate quicker as you are eating and thus your sense of hunger will go away sooner. If you are very thin and have difficulty gaining weight you may find that the pounds go on easier because chewing well makes your body more capable of actually a.s.similating the calories you are consuming.

A logical conclusion from this data is that anything that would prevent or reduce chewing would be unhealthful. For example, food eaten when too hot tends to be gulped down. The same tends to happen when food is seasoned with fresh Jalapeno or habaneo peppers.

People with poor teeth should blend or mash starchy foods and then gum them thoroughly to mix them with saliva. Keep in mind that even so-called protein foods such as beans often contain large quant.i.ties of starches and the starch portion of protein foods is also digested in the mouth.

Once the food is in the stomach, it is mixed with hydrochloric acid, secreted by the stomach itself, and pepsin, an enzyme. Together these break proteins down into water-soluble amino acids. To accomplish this the stomach muscles agitate the food continuously, somewhat like a washing machine. This extended churning forms a kind of ball in the stomach called a bolis.

Many things can and frequently do go wrong at this stage of the digestive process. First, the stomach's very acid environment inactivates pylatin, so any starch not converted to sugar in the mouth does not get properly processed thereafter. And the most dangerous misdigetion comes from the sad fact that cooked proteins are relatively indigestible no matter how strong the const.i.tution, no matter how concentrated the stomach acid or how many enzymes present. It is quite understandable to me that people do not wish to accept this fact. After all, cooked proteins are so delicious, especially cooked red meats and the harder, more flavorful fishes.

To appreciate this, consider how those enzymes that digest proteins work. A protein molecule is a large, complex string of amino acids, each linked to the next in a specific order. Suppose there are only six amino acids: 1, 2, 3, 4, 5, and 6. So a particular (imaginary) protein could be structured: 1, 4, 4, 6, 2, 3, 5, 4, 2, 3, 6, 1, 1, 2, 3, etc. Thus you should see that by combining a limited number of amino acids there can be a virtually infinite number of proteins.

But proteins are rarely water soluble. As I said a few paragraphs back, digestion consists of rendering insoluble foods into water-soluble substances so they can pa.s.s into the blood stream and be used by the body's chemistry. To make them soluble, enzymes break down the proteins, separating the individual amino acids one from the other, because amino acids are soluble. Enzymes that digest proteins work as though they are mirror images of a particular amino acid. They fit against a particular amino acid like a key fits into a lock. Then they break the bonds holding that amino acid to others in the protein chain, and then, what I find so miraculous about this process, the enzyme is capable of finding yet another amino acid to free, and then yet another.

So with sufficient churning in an acid environment, with enough time (a few hours), and enough enzymes, all the recently eaten proteins are decomposed into amino acids and these amino acids pa.s.s into the blood where the body recombines them into structures it wants to make. And we have health. But when protein chains are heated, the protein structures are altered into physical shapes that the enzymes can't "latch" on to. The perfect example of this is when an egg is fried. The eggwhite is alb.u.men, a kind of protein. When it is heated, it shrivels up and gets hard. While raw and liquid, it is easily digestable. When cooked, largely indigestable.

Stress also inhibits the churning action in the stomach so that otherwise digestible foods may not be mixed efficiently with digestive enzymes. For all these reasons, undigested proteins may pa.s.s into the gut.

Along with undigested starches. When starches convert best to sugars under the alkaline conditions found in the mouth. Once they pa.s.s into the acid stomach starch digestion is not as efficient. If starches reach the small intestine they are fermented by yeasts. The products of starch fermentation are only mildly toxic. The gases produced by yeast fermentations usually don't smell particularly bad; bodies that regularly contain starch fermentation usually don't smell particularly bad either. In otherwise healthy people it can take many years of exposure to starch fermentation toxins to produce a life-threatening disease.

But undigested proteins aren't fermented by yeasts, they putrefy in the gut (are attacked by anaerobic bacteria). Many of the waste products of anaerobic putrefaction are highly toxic and evil smelling; when these toxins are absorbed through the small or large intestines they are very irritating to the mucous membranes, frequently contributing to or causing cancer of the colon. Protein putrefaction may even cause psychotic symptoms in some individuals.

Meat eaters often have a very unpleasant body odor even when they are not releasing intestinal ga.s.ses.

Adding a heavy toxic burden from misdigested foods to the normal toxic load a body already has to handle creates a myriad of unpleasant symptoms, and greatly shortens life. But misdigestion also carries with it a double whammy; fermenting and/or putrefying foods immediately interfere with the functioning of another vital organ--the large intestine--and cause constipation.

Most people don't know what the word constipation really means. Not being able to move one's bowels is only the most elementary type of constipation. A more accurate definition of constipation is "the retention of waste products in the large intestine beyond the time that is conducive to health." Properly digested food is not sticky and exits the large intestine quickly. But improperly digested food (or indigestible food) gradually coats the large intestine, making an ever-thicker lining that interferes with the intestine's functioning. Far worse, this coating steadily putrefies, creating additional highly-potent toxins. Lining the colon with undigested food can be compared to the mineral deposits filling in the inside of an old water pipe, gradually choking off the flow. In the colon, this deposit can become rock-hard, just like water pipe scale.

Since the large intestine is also an organ that removes moisture and water-soluble minerals from the food and moves them into the blood stream, when the large intestine is lined with putrefying undigested food waste, the toxins of this putrefaction are also steadily moved into the bloodstream and place an even greater burden on the liver and kidneys, accelerating their breakdown, accelerating the aging process and contributing to a lot of interesting and unpleasant symptoms that keep doctors busy and financially solvent. I'll have quite a bit more to say about colon cleansing later.

The Progress Of Disease: Irritation, Enervation, Toxemia

Disease routinely lies at the end of a three-part chain that goes: irritation or sub-clinical malnutrition, enervation, toxemia.

Irritations are something the person does to themselves or something that happens around them. Stresses, in other words.

Mental stressors include strong negative emotional states such as anger, fear, resentment, hopelessness, etc. Behind most diseases it is common to find a problematic mind churning in profound confusion, one generated by a character that avoids responsibility. There may also be job stress or ongoing hostile relationships, often within the family.

Indigestible foods and misdigestion are also stressful irritations, as are mild recreational poisons such as "soft" drugs, tobacco and alcohol. Opiates are somewhat more toxifying, primarily because they paralyze the gut and induce profound constipation. Stimulants like cocaine and amphetamines are the most damaging recreational drugs; these are highly toxic and rapidly shorten life.

Repeated irritations and/or malnutrition eventually produce enervation. The old-time hygienists defined enervation as a lack of or decline in an unmeasurable phenomena, "nerve energy." They viewed the functioning of vital organs as being controlled by or driven by nerve force, sometimes called life force or elan vital.

Whatever this vital force actually is, it can be observed and subjectively measured by comparing one person with another. Some people are full of it and literally sparkle with overflowing energy.

Beings like this make everyone around them feel good because they somehow momentarily give energy to those endowed with less. Others possess very little and dully plod through life.

As vital force drops, the overall efficiency of all the body's organs correspondingly decline. The pancreas creates less digestive enzymes; the thymus secretes less of its vital hormones that mobilize the immune system; the pituitary makes less growth hormone so the overall repair and rebuilding of cells and tissues slows correspondingly; and so forth. It does not really matter if there is or is not something called nerve energy that can or cannot be measured in a laboratory. Vital force is observable to many people.

However, it is measurable by laboratory test that after repeated irritation the overall functioning of the essential organs and glands does deteriorate.

Enervation may develop so gradually that it progresses below the level of awareness of the person, or times of increased enervation can be experienced as a complaint--as a lack of energy, as tiredness, as difficulties digesting, as a new inability to handle a previously-tolerated insult like alcohol.

Long-term consumption of poor-quality food causes enervation. The body is a carbon/oxygen engine designed to run efficiently only on highly nutritious food and this aspect of human genetic programming cannot be changed significantly by adaptation. Given enough generations a human gene pool can adapt to extracting its nutrition from a different group of foods. For example, a group of isolated Fijians currently enjoying long healthy lives eating a diet of seafoods and tropical root crops could suddenly be moved to the highlands of Switzerland and forced to eat the local fare or starve.

But most of the Fijians would not have systems adept at making those enzymes necessary to digest cows milk. So the transplanted Fijians would experience many generations of poorer health and shorter life spans until their genes had been selected for adaptation to the new dietary. Ultimately their descendants could become uniformly healthy on rye bread and dairy products just like the highland Swiss were.

However, modern industrial farming and processing of foodstuffs significantly contributes to ma.s.s, widespread enervation in two ways. Humans will probably adjust to the first; the second will, I'm sure, prove insurmountable. First, industrially processed foods are a recent invention and our bodies have not yet adapted to digesting them. In a few more generations humans might be able to accomplish that and public health could improve on factory food. In the meanwhile, the health of humans has declined. Industrially farmed foods have also been lowered in nutritional content compared to what food could be. I gravely doubt if any biological organism can ever adapt to an overall dietary that contains significantly lowered levels of nutrition. I will explain this more fully in the chapter on diet.

Secondary Eliminations Are Disease

However the exact form the chain from irritation or malnutrition to enervation progresses, the ultimate result is an increased level of toxemia, placing an eliminatory burden on the liver and kidneys in excess of their ability. Eventually these organs begin to weaken.

Decline of liver and/or kidney function threatens the stability and purity of blood chemistry. Rather than risk complete incapacitation or death from self-poisoning, the overloaded, toxic body, guided by its genetic predisposition and the nature of the toxins (what was eaten, in what state of stress), cleverly channels surplus toxins into its first line of defense--alternative or secondary elimination systems.

Most non-life-threatening yet highly annoying disease conditions originate as secondary eliminations. For example, the skin was designed to sweat, elimination of fluids. Toxemia is often pushed out the sweat glands and is recognized as an unpleasant body odor. A healthy, non-toxic body smells sweet and pleasant (like a newborn baby's body) even after exercise when it has been sweating heavily.

Other skin-like organs such as the sinus tissues, were designed to secrete small amounts of mucus for lubrication. The lungs eliminate used air and the tissues are lubricated with mucus-like secretions too. These secretions are types of eliminations, but are not intended for the elimination of toxins. When toxins are discharged in mucus through tissues not designed to handle them, the tissues themselves become irritated, inflamed, weakened and thus much more subject to bacterial or viral infection. Despite this danger, not eliminating surplus toxins carries with it the greater penalty of serious disability or death. Because of this liability, the body, in its wisdom, initially chooses secondary elimination routes as far from vital tissues and organs as possible. Almost inevitably the skin or skin-like mucus membranes such as the sinuses, or lung tissues become the first line of defense.

Thus the average person's disease history begins with colds, flu, sinusitis, bronchitis, chronic cough, asthma, rashes, acne, eczema, psoriasis. If these secondary eliminations are suppressed with drugs (either from the medical doctor or with over the counter remedies), if the eating or lifestyle habits that created the toxemia are not changed, or if the toxic load increases beyond the limits of this technique, the body then begins to store toxins in fat or muscle tissues or the joint cavities, overburdens the kidneys, creates cysts, fibroids, and benign tumors to store those toxins. If toxic overload continues over a longer time the body will eventually have to permit damages to vital tissues, and life-threatening conditions develop.

Hygienic doctors always stress that disease is remedial effort.

Illness comes from the body's best attempt to lighten its toxic load without immediately threatening its survival. The body always does the very best it can to remedy toxemia given its circ.u.mstances, and it should be commended for these efforts regardless of how uncomfortable they might be to the person inhabiting the body.

Symptoms of secondary elimination are actually a positive thing because they are the body's efforts to lessen a dangerously toxic condition. Secondary eliminations shouldn't be treated immediately with a drug to suppress the process. If you squelch the bodies best and least-life-threatening method to eliminate toxins, the body will ultimately have to resort to another more dangerous though probably less immediately uncomfortable channel.

The conventional medical model does not view disease this way and sees the symptoms of secondary elimination as the disease itself. So the conventional doctor takes steps to halt the body's remedial efforts, thus stopping the undesirable symptom and then, the symptom gone, proclaims the patient cured. Actually, the disease is the cure.

A common pattern of symptom suppression under the contemporary medical model is this progression: treat colds with antihistamines until the body gets influenza; suppress a flu repeatedly with antibiotics and eventually you get pneumonia. Or, suppress eczema with cortisone ointment repeatedly, and eventually you develop kidney disease. Or, suppress asthma with bronkiodialators and eventually you need cortisone to suppress it. Continue treating asthma with steroids and you destroy the adrenals; now the body has become allergic to virtually everything.

The presence of toxins in an organ of secondary elimination is frequently the cause of infection. Sinuses and lungs, inflamed by secondary eliminations, are attacked by viruses or bacteria; infectious diseases of the skin result from pushing toxins out of the skin. More generalized infections also result from toxemia; in this case the immune system has become compromised and the body is overwhelmed by an organism that it normally should be able to resist easily. The wise cure of infections is not to use antibiotics to suppress the bacteria while simultaneously whipping the immune system; most people, including most medical doctors, do not realize that antibiotics also goose the immune system into super efforts.

But when one chooses to whip a tired horse, eventually the exhausted animal collapses and cannot rise again no matter how vigorously it is beaten. The wise cure is to detoxify the body, a step that simultaneously eliminates secondary eliminations and rebuilds the immune system.

The wise way to deal with the body's eliminative efforts is to accept that disease is an opportunity to pay the piper for past indiscretions. You should go to bed, rest, and drink nothing but water or dilute juice until the condition has pa.s.sed. This allows the body to conserve its vital energy, direct this energy toward healing the disordered body part, and catch up on its waste disposal. In this way you can help your body, be in harmony with its efforts instead of working against it which is what most people do.

Please forgive another semi-political polemic here, but in my practice I have often been amazed to hear my clients complain that they have not the time nor the ability to be patient with their body, to rest it through an illness because they have a job they can't afford to miss or responsibilities they can't put down. This is a sad commentary on the supposed wealth and prosperity of the United States. In our country most people are enslaved by their debts, incurred because they had been enthralled by the illusion of happiness secured by the possession of material things. Debt slaves believe they cannot miss a week of work. People who feel they can't afford to be sick think they can afford to live on pills. So people push through their symptoms by sheer grit for years on end, and keep that up until their exhausted horse of a body breaks down totally and they find themselves in the hospital running up bills to the tune of several thousand dollars a day. But these very same people do not think they can afford the loss of a few hundred dollars of current income undertaking some virtually harmless preventative maintenance on their bodies.

Given half a chance the body will throw off toxic overburdens and cleanse itself. And once the body has been cleansed of toxemia, disagreeable symptoms usually cease. This means that to make relatively mild but unwanted symptoms lessen and ultimately stop it is merely necessary to temporarily cut back food intake, eating only what does not cause toxemia. These foods I cla.s.sify as cleansing, such as raw fruits and vegetables and their juices. If the symptoms are extreme, are perceived as overwhelming or are actually life-threatening, detoxification can be speeded up by dropping back to only dilute raw juices or vegetable broth made only from greens, without eating the solids. In the most extreme cases hygienists use their most powerful medicine: a long fast on herb teas, or just water. I will have a lot to say about fasting, later.

When acutely ill, the most important thing to do is to just get out of the body's way, and let it heal itself. In our ignorance we are usually our own worst enemy in this regard. We have been very successfully conditioned to think that all symptoms are bad. But I know from experience that people can and do learn a new way of viewing the body, an understanding that puts them at cause over their own body. It allows you to be empowered in one more area of life instead of being dependent and at the mercy of other peoples decisions about your body.

Finally, and this is why natural medicine is doubly unpopular, to prevent the recurrence of toxemia and acute disease states, person must discover what they are doing wrong and change their life. Often as not this means elimination of the person's favorite (indigestible) foods and/or (stress-producing) bad habits.

Naturally, I will have a lot more to say about this later, too.

Chapter Three