Diet

If your aging friend or relative is in a home for the elderly,

you may be able to persuade him or her to choose a diet that is

wiser than the average diet people eat there. This can help a lot.

Just stopping drinking the coffee, decaf, iced tea and carbonated

beverages that are served, and switching to the recipes in this

book could get them off some of their medicines.

The beverages to encourage are sterilized milk and hot water—

delicious with whipping cream, honey and cinnamon. This

gets them away from solvents, oxalic acid and caffeine.

Old age is not a time when you “no longer need milk.” Calcium

losses increase in old age. Milk has the organic form of

calcium, chelated with lactic acid, and it has the cream to promote

absorption. For this reason, milk should never be reduced

in fat content (not less than 2%). The cream is necessary to improve

calcium absorption.

In old age it is downright dangerous to be taking many calcium

tablets. The stomach does not have the acid necessary to

dissolve them. They pass into the intestine, disturbing its function

and acid levels. With tablets, too, one must be careful with

dosages, while food is self limiting. No elderly person would be

able to drink more than one cup of milk at a time. This contains

250 mg. of calcium.

Milk, however, requires stomach acid to curdle it as the first

step in digestion. If there is not sufficient acid, it will pass undigested

into the intestine, causing new problems. We must listen to

the elderly when they say milk gives them gas or other troubles.

Having the milk warm to hot helps in getting digestion started

in the stomach. Milk served hot with cinnamon accomplishes two

purposes: it will stimulate acid secretion and the cinnamon is an

insulin aid. Milk served hot with honey adds the nutritive value

of honey, displacing the need for other unnatural sweets. The

meal should always include something sour to curdle the milk. It

does not have to be added to the milk; it can simply be included

with the meal somewhere.

Lemon juice or vinegar can be put in certain foods but the

most reliable way to get it into the diet is to put 1 tablespoon into

the water glass along with a teaspoon of honey. This gives the

water a “sweet and sour” flavor, enough to make it interesting

throughout the meal. The fresh lemon juice or white dis

tilled vinegar and a honey dispenser that is easy to use should

always be on the table. Bring these two items to your loved one

at the “home” if it cannot be provided regularly and reliably. Pop

in at mealtime to check up on it. Powdered vitamin C (¼ tsp.) is

another useful acid if the first two are not effective enough.

The lemon and honey habit, alone, can add years (healthier

years) to an elderly person. The extra acid taken with lunch and

supper (the stomach has its own best supply of acid in the

morning, for breakfast) improves overall digestion and helps

dissolve the calcium, magnesium, iron, zinc, manganese, and

other minerals in the food so they can be absorbed.

The habit of using vinegar and honey in water as a beverage

was made famous by Dr. Jarvis in his book Folk Medicine, circa

1960. He recommended apple cider vinegar for its extra potassium.

In those days, vinegar was made of good apples. Now, all

the regular vinegars have mold in them. The toxin, patulin, in

moldy apples has been carefully studied by scientists. It taints the

vinegar as well as apple juice and concentrate made from them. I

have not tested patulin to see if it can be detoxified by vitamin C.

We must use only white distilled vinegar, even though it lacks

potassium, aroma and popularity. Using a variety of honeys can

make up for the need to vary the flavor. Get orange blossom,

linden blossom, buckwheat, wildflower, and sage honey, besides

clover blossom.

But honey is not perfect food. It usually has ergot mold, a

very serious toxin. To detoxify the ergot, you simply add vitamin

C to the honey as soon as it arrives from the supermarket. This

gives it plenty of time to react with the ergot before you eat it.

Bring your “fixed” honeys to the home.

If your elderly loved one has not tolerated milk in years, start

with the vinegar and honey beverage, or lemon and honey, and be

patient until that is accepted. Then add only ¼ cup milk to the

day's diet, (in the morning, on homemade cereal). Go up

very gradually and only when digestion allows it. Of course, the

milk must be sterile.

If it is not sterile, the final warming will only increase the

bacterial count. You must be sure of its sterility. Boil the milk

yourself. Near-boiling is not hot enough. It must be heated until it

bubbles up and almost goes over the container for ten seconds.

Use a non-metal pot that holds one to two quarts. You may throw

away the skin. Then cool and refrigerate. Supply it to the home,

too.

Milk that is marketed in paper containers that need no refrigeration

has been sterilized; it is safe.

Once the body, even an aged body, finds a nutritious food that

does not cause troubles of its own, it asks for more. Your loved

one will accept it and drink it without forceful coaxing, if there is

no problem with it. As long as your loved one tries to avoid

drinking it, your challenge is to find the problem and solve it. It

is not a matter of taste or habit. It is a matter of digestibility and

lack of toxicity. When your loved one is drinking three cups of

milk (or buttermilk or whey) a day and three cups of water, there

will be no room (nor request) for the usual coffee and tea and

other bad beverages.

We all must die of something. But it needn't be a stroke, or

heart failure, or cancer. Choose what seems to be the most

pressing problem to work on. Common problems that plague the

aged are brain problems, incontinence, bad digestion, diabetes,

tremor, weakness, feeling cold, sensitivity to noise, losing the

sense of taste and smell, hearing loss, insomnia, kidney and heart

failure.



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