The Free Stress Diet

What is the Low Stress Diet?

The Low Stress Diet

A DIET DIFFERS FROM A MENU. A Menu is simply a list of foods to eat, whereas a Diet is a METHOD OF EATING. The LOW STRESS DIET tells you HOW TO SELECT YOUR FOODS UNDER ANY CIRCUMSTANCES.

The Low Stress Diet is based upon the principle of MODERATION. “Moderation” is a word which means something different to everyone. But, careful reading of the information which follows will leave no doubt about its exact meaning insofar as our discussion is concerned.

The PURPOSE of the Low Stress Diet is to remove IMPOSED STRESSES on the DIGESTIVE SYSTEM AND THE METABOLISM OF THE BODY by eliminating EXCESSES FROM THE DIET. It does this by taking into consideration:

The Four Basic Qualifications for Food

First: THE QUALITY OF FOODS EATEN
Second: THE QUANTITY OF FOODS EATEN
Third: THE NUTRITIONAL CONCENTRATION OF FOODS EATEN
Fourth: THE DIGESTIBILITY OF FOODS EATEN

Definition of Dietary Excess

An excess is defined as that food or amount of food which exceeds the body’s ability to handle it efficiently, or any food additive or other substance foreign to the body.

The Effects of Dietary Excesses are Threefold

I- SYSTEMIC OVERLOAD:

When more food is taken into the body than can be efficiently utilized to serve its purposes, this excess of food may be digested (made assimilable) and absorbed into the bloodstream. Here it must be handled in one way or another and this can place a stress upon what are known as “THE INTERMEDIATE PROCESSES” - the fat, carbohydrate and protein metabolizing systems. It also places a stress upon the GLANDULAR SYSTEM because one of the primary functions of the glands is to regulate the internal environment.

Various diseases are aggravated by such overloading, for example, diabetes (carbohydrates), hardening of the arteries (synthetic fats), gout (rich foods), and other diseases which are merely “suspected,” but the most commonly recognized of all is OBESITY.

The point to be made is that IN NO CASE CAN SYSTEMIC OVERLOAD BE CONSIDERED DESIRABLE.

II - DIGESTIVE OVERLOAD

When there is a deficiency of digestive enzymes and more food is taken into the body than can be broken down into simpler substances and absorbed (digested), we may only conclude that this excess is carried in the intestinal tract as UNDIGESTED FOOD. Such undigested food particles are FOCI OF TOXIC ENDPRODUCTS BY BACTERIAL ACTION. The fat particles may RANCIDIFY, the carbohydrates FERMENT and the proteins PUTREFY. Some of the toxic end products (POISONS) we can mention are histamine (a factor in allergy), guanidine (a factor in arthritis and other diseases), peroxides and organic acids which may interfere with the “friendly bacteria” normal to the healthy intestinal environment. WHEN THESE TOXIC END PRODUCTS ARE FOUND IN THEINTESTINAL TRACT, WE HAVE A CONDITION KNOWN AS INTESTINAL TOXEMIA, certainly a condition to be avoided.

III - FOREIGN SUBSTANCES

When we take into our body substances which are FOREIGN TO IT, THE DEFENSE MECHANISMS are called into play to RID THE BODY OF THESE SUBSTANCES. The defense mechanisms of the endocrine system may be overloaded by these foreign substances. The number of ways in which these foreign substances can find their way into the human system is almost endless. We will mention but a few of them: drugs, smog, substances in water supply, industrial poisons, food preservatives, and many others. But, probably, the most important avenue of contamination is FROM OUR EVERYDAY FOODS. IN OUR MODERN ENVIRONMENT WE CAN PROBABLY NEVER ELIMINATE THESE FOREIGN SUBSTANCES ENTIRELY, BUT THE LOW STRESS DIET IS DESIGNED TO BRING THIS CONTAMINATION TO A MINIMUM.

Analyzing Food Groups

Analyzing Food Groups According to Basic Principles

A. Vegetables
Quality:	Because of insecticides a 1 % HCL wash should be used before eating to assist in ridding them of foreign substances.
Quantity:	Usually difficult to exceed the quantity of acceptability by overeating. Note that raw vegetables such as cabbage seldom cause gas as experienced after cooking.
Concentration:	Vegetables are not concentrated foods; particularly when eaten uncooked.
Digestibility:	Usually easily digested where gastrointestinal alkalosis is not present.

B. Animal Source Foods
Quantity:	Generally the nutritional quality is high, although preservatives such as nitrates and nitrites are frequently added.
Quality:	This may be easily exceeded. This is particularly true where "huge steak meals" have become the fashion of the day. Animal foods should be eaten in moderation.
Concentration:	Animal foods are rich sources of minerals, proteins, and fats and when eaten in higher concentration than can be digested may be the source of foci of toxic end products.
Digestibility:	The digestion of animal foods is inhibited by an HCL deficiency.

C. High Carbohydrate Foods (Sugars & Starches)
Quality:	Natural sugars such as found in fruits are generally high quality. Refined sugar with its potassium and vitamins removed is strictly a low quality food and should be avoided. Synthetic sugars such as synthetic glucose (corn syrup) are strictly forbidden.
Quantity:	Since sugars appeal to the "sweet tooth" and are a rapid source of energy, the quantity may VERY EASILY BE EXCEEDED. Unfortunately the appetite is not a good indicator for regulating such excesses.
Concentration:	Sugars are the most concentrated carbohydrate that we eat and easily overload the systemic mechanisms! Use them in moderation! Citrus fruits are to be particularly watched.
Digestibility:	We must realize that sugars are easily absorbed and as such require practically no digestion, BUT when SUGARS ARE COMBINED WITH OTHER FOOD (PARTICULARLY ANIMAL FOODS) THEY DEFINITELY INTERFERE WITH THE DIGESTIBILITY OF THE FOODS THEY ARE COMBINED WITH. For this reason, sugars can be eaten by themselves, but NOT WITH ANIMAL FOODS.

D. Fats and Oils
Quality:	The lowest quality of fats and oils are those which have been hydrogenated (margarine, shortenings, commercial mayonnaise, hardened peanut butter, etc.) Next are animal fats which, although permissible, should be used in moderation. The best fats and oils are from vegetable sources, extracted by low-heat methods, such as sesame oil, corn oil and others. Heat is the enemy of all fats and prolonged heating (such as used in french frying in restaurants) is deleterious because unsaturated fatty acids of even the best oils in the raw state become saturated and rancid. One good rule here is never to re-use heated fats.
Quantity:	ANY QUANTITY OF HYDROGENATED FATS IS TOO MUCH! Animal fats should only be used in moderation. The quantity of fresh vegetable oil, if natural, unrefined, is self-limiting and the dictates of the appetite can be used in this respect, as few if any persons can really "overload" on this high-quality food.
Digestibility & Concentration:	Natural, fresh vegetable oils contain many beneficial nutritional factors, and as foods in the Low Stress Diet, are considered highly essential.

E. Cereals and Grains
Quality:	Most cereal products which reach our tables have been tampered with by the addition of preservatives and insecticides. This is particularly true of wheat products. Whole wheat berries, whole brown rice, and steel cut oats are our best foods in this category (from known, reliable sources). Remember that cereal grains oxidize rapidly after cutting or grinding and freshness is of the essence. Vitamin E is quickly lost through oxidation after grinding.
Quantity:	When wheat is ground into flour and made into bread and pastries, the quantity consumed may easily become excessive and, as a matter of fact, is one of our most OVERCONSUMED FOODS. Fresh, ground whole-grain bread, on the other hand, is self limiting and is not so easily overconsumed.
Concentration	We must remember that the refining of wheat not only removes valuable nutrients but also concentrates the less-desirable carbohydrate elements. For this reason, we can only consider WHITE FLOUR PRODUCTS AS CONCENTRATED CARBOHYDRATE FOODS, AND TO BE STRICTLY AVOIDED ON THE LOW STRESS DIET.
Digestibility	Again, we have a deceptive problem because wheat products generally are easily digested. The problem here is that because of this ease of digestion of these products, we may tend to overeat these foods and we may never know how this can abuse our bodies. THINK YOUR WAY THROUGH WITH WHEAT PRODUCTS; DON'T TRUST YOUR APPETITE! DO NOT EXCEED THE DIGESTIVE CAPACITY.

F. Inorganic Minerals
Quality:	Since we are speaking of inorganic minerals which are strictly chemical in nature, the quality is always the same. Sodium chloride (or table salt) is always just that: sodium chloride. HOWEVER, sea salt is much more than sodium chloride, containing as it does high concentrations of trace minerals and, as such, is a greatly improved nutritional product over ordinary table salt.
Quantity:	Many persons have been led to believe that table salt is detrimental to the body in any quantity. This, we feel, is an unfortunate premise, and not entirely in conformity with good scientific reasoning. Actually, salt is the body's source of chlorides and necessary for osmotic transfer and should not be considered as an element which is foreign to the body. For example, in recent years, many reports have been offered to show its use in specific conditions of ill health (the toxemia of pregnancy and eclampsia, for instance). On the other hand, certain individuals who are deficient in potassium definitely should be restricted on salt. The subject of salt in the diet is not a simple one and textbooks could be written on the subject. THIS IS A MATTER UPON WHICH YOUR DOCTOR SHOULD ADVISE!
Concentration	Of course, salt is a concentrated food and as such should ordinarily be used moderately. In this respect, we need to consider all foods which contain salt or salted foods, such as potato chips, salted peanuts, and others. Other than this, taste is used as a scale for indication of need.
Digestibility	Salt, with its concentrated chloride ion, may contribute considerably to digestibility, the chloride ion being necessary for the formation of hydrochloric acid which is an important digestive juice.

General Rules

With the above thoughts in mind, we may now outline a few general rules which will help carry out these principles:

RULE NUMBER ONE:

Allow the appetite to dictate eating times. DO NOT EAT, EXCEPT WHEN HUNGRY! Those with poor appetite will find that their appetite will increase when sugars and starches are restricted.

RULE NUMBER TWO:

EAT FOODS IN WHOLE FORMS AS MUCH AS POSSIBLE! Whole foods, as provided by nature (either cooked or raw) provide nutrition in the least concentrated form. Thus, fruit (a sugar food) is more desirable than the equivalent amount of refined sugar.

RULE NUMBER THREE:

Never combine sugars with proteins. Desserts, fruits etc. should only be eaten several hours after a meal or between meals.

RULE NUMBER FOUR:

EAT ANIMAL SOURCE FOODS (NOT CONTAINING PRESERVATIVES) IN MODERATION.

RULE NUMBER FIVE:

EAT RAW FOODS WITH EVERY MEAL. The best raw foods are salads (see “suggestions”).

RULE NUMBER SIX:

EAT SMALL MEALS, BUT EAT AS OFTEN AS YOU ARE HUNGRY. Many persons overeat at one particular meal and thus overload their digestive processes, whereas the same amount of food eaten in smaller quantities, several times per day, would not impose this burden.

SUGGESTIONS

Tomatoes with meat
Vegetable juices are excellent
Cabbage instead of lettuce
Honey, vinegar, yogurt, and molasses for salad dressings
No hydrogenated fats
Vegetables for between meal snacks

Objectives

The Low Stress Diet aids the detoxification mechanism by taking the stress off of the metabolic systems. You may notice the difference in increased energy, improved nerves and fewer digestion symptoms. Bowel movement should also be improved where there has been constipation.

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