Greens are the most important foods because they provide us with all of the components of health. They are food as well as medicine. Green vegetables should be consumed in a ratio of nine-to-one to fruits.

The only problem with fruit is sugar, which can increase triglycerides (blood fats); therefore our guidelines recommend that sick people decrease their fruit intake significantly.

Good fats should comprise between 15% and 50% of daily calories. Good Fats are made with health in mind, pressed from organically-grown seeds, free of pesticides and toxins due to processing damage, with the right ratio of omega-3 to omega-6.  It is especially important for sick people to increase good fats because of the beneficial effects they have on all body systems and on many metabolic processes including the repair and rebuilding of damaged tissue.

Protein intake is a constant here since it is necessary for people in any state of health or disease.

Excess carbs are the source of most overweight, obesity and type-2 diabetes affecting 65% of our populations. White sugar is worse than white flour is worse than complex carbs. In many ways, undamaged fats are better fuel than carbs.

For people with chronic illness, decreasing carbs and processed fats is essential. Excess fuel not burned in physical activity turns to fat and the damaged molecules from commercial carbohydrates (breads, baked good, etc) and commercial fats (margarines, shortenings, hydrogenated oils etc) can contribute to many chronic diseases in our society.

Worst by far are the disease-causing toxic WHITE FOODS and BURNED FOODS. WHITE FOODS include white sugar, white breads, white rice, "white" cooking oils (colorless, odorless, tasteless), and "white" fats (margarines, shortenings, partially-hydrogenated vegetable oils and trans fats. People with health problems or weakened immunity should decrease or avoid these foods.

BURNED FOODS: darkenend in color and changed in chemical nature by the application of excessive heat. Examples include: the brown or black of charbroiled or grilled meats, deep-fried foods, the dark crusts of foods prepared in ovens, the roasted brown of granola and nuts. Reduce or avoid!

Prepare foods by steaming, poaching, boiling, pressure-cooking or eat them raw or sprouted.