Optimum Food Chart

Foods eaten optimally by peeps? Despite modern tendencies to make determinations based upon microscope viewing, better ways
to choose food exists. Senses have kept our species from going extinct over millions of years. Combining those senses with
knowledge about which foods exist biochemically more available to the body leads us to a higher level of health, when other
health-building practices such as breathing fresh air, sufficient sleep, exercise and positive mood get added as a holistic approach.
Bark, trees leaves, pine cones, deer antler and other such get consideration as food by some. They contain bio-unavailable
nutrients encased in cellulose, making the body incapable to accessing. Nutritionists missing this speak to cancer-fighting
elements of cruciferous veggies. They recommend eating them by cooking to break down those cellulose cell walls thus
destroying nutrients, losing minerals and killing enzymes. Cruciferous veggies do not embody the qualities told, maybe huh? This
seems but a few of the ways in witch nutritional pseudo-science leads towards distrust of nature. Holding onto prior acceptance of
modern nutrition challenges readers of this information. Not optimal or non-ideal foods could help if eaten at first. Varying rates
of detox occur based on the amount and rate of how many sub-optimal foods get given up. Omit unhealthful foods replacing
them with healthier options.

C LAS S

TYPE

FRUIT

Most Kinds

NUTS &
SEEDS

Almond
Pecan
Coconut
Brazil Nut
Pistachio
Macadamia
Cashew
Filbert
Peanut
Sunflower Seed
Pumpkin Seed
Flax seed
Sesame Seed

E AT ?
Amongst thousands of fruits, a mere few harm the body when eaten fresh, raw, whole,
unprocessed, and in healthy amounts satisfying genuine hunger. Allow guidance via taste
preferences.
In nature, a shell get encases nuts making their eating slow & laborious. Early humans with
more appealing and expedient food choices selected them before nuts. From this and digestion
difficulty, subsistence on large quantities of nuts and/or seeds nuts could not happen. Nuts fill
desires during transition for a dense, concentrated food, eat them to the extent that they keep
you from eating less healthful foods, continually cutting back. Obtain them un-shelled ideally.
Preferring almond, filbert, pecan, macadamia and young coconuts (mature coconut harder to
digest due to high starch content). Digestibility of nuts and seeds improves by soaking them.
Do not eat peanut, raw or not, as they contain toxins. Cashews get heated to remove from shells
therefor not raw. Chewing Flax and sesame seed difficult, so they remain indigestible.

Despite unqualified approval from mainstream nutrition experts, most veggies not an optimal
human food. Palates and senses not perverted by years of abusive eating practices, the ability to
discern their lack of suitability by their unappealing taste, smell and appearance would exist.
Lacking this skill, the body compensates with knowledge that these foods feel difficult to
digest and in cases toxic. Most feel them fine but as continued improvements get made, taking
this information into consideration leads to benefits.
Broccoli
Disqualified as optimal or appropriate due to high cellulose content. The body has a limited
Cruciferous
Cauliflower
ability to access nutrients encased in cellulose structures, in turn eating them results in their
Veggies
Cabbage
elimination from the body, which unnecessarily taxes our eliminative processes. These
Brussels sprouts vegetables also contain irritating and indigestible oxalic acid thus bitter, bland or unpleasant to
Kale
eat raw. Exception: baby spinach and young kale, with pleasant flavor and easily digested in
Bok choy
moderate quantities since the low oxalic acid content at this stage in their growth.
(leaves)
Collard greens
Spinach
Carrots
Vegetables growing underground come from modified roots. One function of roots in nature Tubers
Turnips
storage of nutrients for the plant above. Starch exists as one of natures food storage
Beets
mechanisms, and it promotes storage on our bodies too - fat. Excessively high starch and
Jicama
cellulose in these foods causes their considered not optimal, also their low nutrients.
Potatoes
Commonly cooked because of their in-digestibility raw, which seems not an answer because
Yams
cooking causes harmful oxidation and destruction of the nutrients. While not optimal, they can
Kohlrabi
help in transition, eaten raw, as with nuts because they provide a "fullness feeling.
Cooking required for palatability, disqualifying them as food. Low digestibility due to complex
Beans, legumes Lentils
Navy
beans
make-up of concentrated protein, fat and starch, causing them to putrefy and ferment in our
and peas
Pinto beans
bodies, resulting in gas production.
Tomatoes
Optimal foods. Water and nutrient rich. Eat as much as you please, especially if you want juicy
Non-sweet

VEGGIES

fruits

Cucumbers
Bell peppers

Squashes

Pumpkin
Zucchini
Acorn
Butternut
Spaghetti
Etc.
Romaine
Iceberg

Lettuces

Red and Green

leaf
Wild or exotic
greens
Alfalfa
Sunflower
Buckwheat
Wheat grass
Bean sprouts
(each type)
Basil
Herbs
Parsley
Oregano
Sage
Fennel
Etc.
Toxic Foods Onions
Leeks
Garlic
Radishes
Arugula
Radiccio
Hot peppers
(each type)
Scallions
Shallots
Ginger
Miscellaneous Corn

Sprouts

Vegetables

nutritious foods low in sugar. Nightshades have a negative reputation because the leaves
contain poison to humans, not contained in the fruit. Green bell peppers signify un-ripeness, do
not eat them, red yellow and orange - fine.
High in cellulose, thus difficult to digest, low in sugar and flavorless. Similar to tubers in
digestibility. They get cooked and flavored to make them palatable and digestible.

Optimal food, water and nutrient rich, easily digested when chewed well.
An underrated food. Watery, pleasant and sweet tasting, romaine and other lettuces combine
well with non-sweet fruits, and easy to digest.
Slightly bitter taste suggests less digestibility than romaine or iceberg, not optimal but
acceptable, eat baesd on personal preference.
Including: dandelion, frise, watercress, mach, escarole, mustard greens and many others.
Most have slight to moderate bitter taste suggesting less digestibility and toxic constituents.
Wild greens that have a pleasantly mild or nutty flavor are desirable and appropriate, such as
Miners lettuce.
Over-rated. As high in cellulose, low in energy value, limited in nutrient value, and contain
toxic compounds. Those with a taste for them can eat during transition. Not optimal, however,
and do not deserve the favorable reputation they enjoy.

Used to enhance the flavor of foods or to suppress the symptoms of disease. Not qualified to
use as food. Contain irritating alkaloids and other noxious chemicals that the human body
cannot digest

Contain toxic aromatic free acids and alkaloids that irritate tissues and harmfully excite nerve
endings. These foods get eaten only for the abusive thrill reaction they force upon the body,
reactions are easily mistaken as energizing, in reality the body loses energy stores and creates
metabolic waste as it eliminates the offending substances. Completely avoid, even in transition.

Too starchy, not optimal but acceptable transition food when eaten fresh. Sweet fresh corn off
the stalk, indicating easy digestion of the high sugar content, but soon turning starchy and less
digestible within hours of picking.
Celery
Optimal food. Water and mineral rich, highly digestible, highly alkaline combining well with
other than melon.
Bok choy (stalks) Similar to celery, more cellulose, slight bitterness but rich in water - acceptable.
Rhubarb
Acidic stalk vegetable, unpalatable raw.
Mushrooms (all Difficult to digest, low in water and nutrients, low in energy value, sometimes poisonous.
varieties)
Acceptable in transition for entertainment or variety purposes.
Avocado
Excellent but high fat content requires to eaten in small to moderate amounts.
Olives
High in fat, eaten tree-ripened and sun-dried. Bitter, if not fully ripened.
Artichokes
High in starch, bitter, bland, unpalatable raw. Do not use useless no alternatives available.
Okra
Not optimal, high in cellulose, starchy, difficult to digest, low energy value. Edible in transition
to meet caloric needs.
Eggplant
High in cellulose, similar to zucchini, unpalatable and bland raw.