Dingoes and feral cats keep themselves healthy by eating whole carcasses of prey animals. Ideally we should feed our pets in the same manner. Until a dependable source of whole carcasses becomes available, pet owners need a satisfactory alternative. The following recommendations, based on raw meaty bones, have been adopted by thousands of pet owners with excellent results.

The diet is easy to follow and cheap, and pets enjoy it.

• Fresh water constantly available.
• Raw meaty bones (or carcasses if available) should form the bulk of the diet.
• Table scraps both cooked and raw (grate or liquidise vegetables, discard cooked bones).

Puppies and kittens

From about three weeks of age puppies and kittens start to take an interest in what their mother is eating. By six weeks of age they can eat chicken carcasses, rabbits and fish.

Introduction

What you choose to eat affects your chances of developing high blood pressure, or hypertension (the medical term). Recent studies show that blood pressure can be lowered by following the Dietary Approaches to Stop Hypertension (DASH) eating plan—and by eating less salt, also called sodium.

While each step alone lowers blood pressure, the combination of the eating plan and a reduced sodium intake gives the biggest benefit and may help prevent the development of high blood pressure. This booklet, based on the DASH research findings, tells how to follow the DASH eating plan and reduce the amount of sodium you consume. It offers tips on how to start and stay on the eating plan, as well as a week of menus and some recipes. The menus and recipes are given for two levels of daily sodium consumption—2,300 and 1,500 milligrams per day. Twenty-three hundred milligrams is the highest level considered acceptable by the National High Blood Pressure Education Program. It is also the highest amount recommended for healthy Americans by the 2005 “U.S. Dietary Guidelines for Americans.” The 1,500 milligram level can lower blood pressure further and more recently is the amount recommended by the Institute of Medicine as an adequate intake level and one that most people should try to achieve.

ABOUT THIS STUDY GUIDE

Adventist Advantage
A number of investigations conducted painstakingly by scientists reveal that the incidence of several serious diseases is less frequent among Seventh-day Adventists than among the population as a whole; also that Adventists, on an average, live longer. “Adventist advantage” is the way Time magazine designated this phenomenon, as it reported on a five-year survey.

How different from the beginning days of Adventist history, when members of our church lived and ate very much as did their neighbors, and suffered likewise. They shared in the statistics that marked off an average life expectancy of some thirty-two years. One child in four died before the age of 7. Night air was considered poisonous. If a person was burning up with fever the attending physician, concluding that his patient had too much blood, might relieve him of a pint or two. Germs were unknown. People lived from winter to winter, fearful lest an epidemic of smallpox, diphtheria, or cholera would decimate the population. Except for the process of salting and drying, the science of food preservation was unknown. Meals were heavy with various and sundry meats, fried foods, and rich pastries. Milk was often supplied by cows poorly cared for and often tuberculous, for testing was unknown, and pasteurization was still years away. The farm worker with his long days of toil was seldom satisfied with three meals a day.

How and Why to Use This Guide

I wrote The UltraSimple Diet because I wanted to give you an experience—one that would show you how much power you have to create illnesses or health and how much power your body has to heal itself when you stop eating foods that wreak havoc on your systems and start nourishing yourself with the real, whole foods your body was designed to eat.

The side effect is that you may lose 7 to 10 pounds … or even more. That’s a pretty impressive benefit, and one that shows you how much influence what you eat and how you live have on your weight, your health, and your quality of life.

In just one week you can make significant changes in your health and weight—changes that can set you on the path to the lifelong pursuit of UltraWellness.

No. 1 – Vegetables
This one’s pretty easy. It’s pretty much impossible to eat too many vegetables. Keep in mind that veggies aren’t just for dinner. Making them a part of your lunch and as snacks is one way to eat more. Pile that sandwich high with cucumbers, peppers, lettuce, tomatoes, onions. Anything that you like. Things that you don’t think you like you might if you give them a second chance.

Make plans to have an extra helping for dinner. It won’t add many calories and helps fill you up.

I often have patients say “I don’t like vegetables, doc.” When I ask them if there are any that they do like I always get a good response. The reply is, “Sure, I love spinach.” As I ask about more vegetables I get more positive responses. Make a list for yourself of the veggies that you like and keep them on hand. It will be longer than you think.

WHAT IS GLUTEN?
Gluten is the general name for one of the proteins found in wheat, rye, and barley. It is the substance in flour that forms the structure of dough, the “glue” that holds the product together and is also the leavening ingredient. When these proteins are present in the diet of someone with CD, they become toxic and cause damage to the intestine. This damage leads to decreased absorption of essential nutrients and, if left untreated, can lead to nutrient deficiency and subsequent disease (i.e. iron deficiency anemia, decreased bone density, unintentional weight loss, folate and vitamin B12 deficiency).

WHERE IS GLUTEN FOUND?
Food/grains
The grains containing gluten include wheat, rye, barley, and all their derivatives (see Table 1 for a listing of grains to be avoided). These grains are used in such items as breads, cereals, pasta, pizza, cakes, pies, and cookies and as added ingredients to many processed food items.