T ERRAIN -D ERANGING

G RAINS A ND
L IVE , G RAINLESS R ECIPES !
(Recipes Begin on Page 5)

Gabriel Cousens, M.D., M.D.(H), D.D.

A major cause of chronic degenerative disease is a deranged biological terrain. We
need to identify the specific foods that disrupt the biological terrainand the foods
that heal it.

Foods that disrupt the biological terrain diminish the negative charge of the red
blood cells. In essence, although they taste good to many people, these foods
accelerate the process of rotting or the composting of Western civilization.

After high-sugar foods, grains constitute the next major class of yeast/fungi/mold-
stimulating foods. In discussing this topic, I do not want to be in a position of going
against the grain of society, but as I look closely at this issue, I need to point out
the effect of grain on our society and our health. For five million years, humans
thrived without using grains. Explorers have found that many societies worldwide
never really used grains, including the Polynesians and early Africans. Historical
records suggest that humanity thrived on a diet primarily composed of vegetables,
fruits, nuts, and seeds. The only natural grain eaters are birds. To eat grains,
humans usually have to cook them (some grains, however, can be sprouted).
Vitamins, minerals, enzymes, co-enzymes, carbohydrates, proteins, and fats are
damaged or destroyed by the heat of cooking, and what we get with grains after they
have been cooked is the maximum amount of calories with the minimum
amount of nutrients.

Unnatural Problems

Grains generally have been associated with a series of problems: allergies, asthma,
gluten and gliadin intolerance, digestive disturbances, yeast infections, various
mucous and congestive conditions, and several types of arthritis. These are, of
course, linked with mycosis, either directly by eating grains, or indirectly through
eating the animals that feed on them and drinking the animals milk.

As bread does not grow in nature, to eat grains, we usually have to cook them. Some
grains, however, can be sprouted, and we can make some adjustments to make the
grains taste goodbut the question is: Do we need to make adjustments so we can
eat grains? Foods that require cooking to be consumed probably are not very good
nutritionally for humans, even before cooking. By cooking them, we further
compromise their nutritional value, because the vitamins, minerals, enzymes, co-

enzymes, carbohydrates, proteins, and fats are damaged or destroyed by the heat of
cooking.

In order to deal with the poor or bland taste of cooked or even raw sprouted grains,
we end up having to add flavoring agents such as salt, fats, oils, refined sugar, dried
fruits, or other fruits and spices. Many of these condiments contribute to the
pushing of the recycling button. There is a tendency to balance the grains with fats
in our diet, and again we run into a bit of a problem because many of these fats tend
to support fungal growth. We often see jelly or butter on toast, or sour cream on
corn chips, or a cheese sandwich; all are things that we use to balance the taste of
grain. So we find ourselves living through a high-grain and -fat diet. Neither is
particularly good for health.

Inherent Storage Hazards

Research shows that stored grains ferment in ninety days. Within that time many
mycotoxins are produced. In essence, stored grains are a mycotoxic hazard. A
correlation was found between 112 patients with esophageal cancer and eating of
stored grains (Cancer, 1987). There was a particular risk factor for stomach cancer
among Scandinavian and German men eating stored grains reported in The
Fungal/Mycotoxin Etiology of Human Disease, vol 2.

Some grains are not stored and therefore are not a mycotoxic hazard. These include
spelt, amaranth, quinoa, millet, buckwheat, and wild rice. Buckwheat is often
thought of as a seed, but it is actually classified as a grain. Buckwheat and quinoa are
the only grain-like foods that we use on a regular basis at the Tree of Life Caf
because they can be sprouted and served live.

Acidity and Deficient Mineralization

Most grains create acidity, except for buckwheat and millet. Grains contain very
little calcium and are also low in sodium, chlorine, iodine, sulfur, and other minerals.
In fact, vegetables as well as fruits contain from ten to a hundred times more
calcium and other base minerals per calorie than grains. But grains do contain high
amounts of acid-forming minerals. Grains are primarily acid forming, and acidity is
one of the main things that push the physiological rotting button. In order to
neutralize some of the uric acid from grains, our bodies use up available calcium
and must pull calcium from our bones to replace the loss.

Which Kind of Fiber?

Grains are especially noted for their high fiber content. However, humans have
sensitive systems, and we require what is given to us naturally in nature, which is
the soft, soluble fiber found in fruits and vegetables. Grain fiber is coarse and sharp
non-soluble fiber. While it helps to clear things out, it also acts as an irritant in our

system, and irritating the colon can actually worsen certain conditions, such as
irritable bowel. The presence of non-soluble grain fiber in the intestines causes food
to move from the bowels more rapidly than usual. This reduces nutrient absorption.

Starchaholism and Food Drunkenness

In my experience as a psychiatrist and holistic physician, I see many people with
eating disorders. Many have problems with starches, especially the white flour,
white-sugar starches that we call pastries. The eating of these foods seems to be
very much connected with blood-sugar imbalances, depression, and short-term
highs. It seems that most people do not binge on vegetables, but they do binge on
starches. Starchy foods are the number-one choice to calm and comfort. One
name for this addiction is starchaholic. Additional symptoms of starchaholics
include an immediate clarity that they feel when they have their sweet or starch,
which moves to confusion; and changes in mental state from well-being to
negativity and depression, from peaceful to aggressive, from a sensitive, tuned-in
person to one who is numb, from energetic (which may happen initially for a few
minutes to one half-hour or an hour) to lethargic. These symptoms are very
common.

As people begin to withdraw from these starches there often is emotional pain
associated with the withdrawal, which creates a tremendous drive to have that
piece of cake or pizza in order to feel better. Sometimes after stuffing themselves
with their pastries, starchaholics fall asleep. The most common tip-off sign of
being a starchaholic is the frequent use of and powerful cravings for starches.
In America, people may be having starchy foods as often as three times a day, and
then even more often as snacks. There is also a tendency to overeat starchy foods
such as pasta and pizza, because we get such a slow rise in the blood sugar that the
appetite control is not turned off until we have already overeaten. There is a
tendency in starchaholics to put on a significant amount of weight.

Grains do not rot like fruit, but they do ferment. This fermentation is the mixture of
the starch, sugar, and sometimes the yeast. The result of these fermentation
products is alcohol and gas. The alcohol is a mycotoxic by-product and can create
what we refer to by the phrase food drunk. Alcohol is a protoplasmic poison,
which means that it has a negative effect on any cell in the body.

Grain Allergies

A high percentage of my clients have grain allergies and get much better when they
stop eating grains. Grain allergies not only cause the typical mucous membrane
irritation, congestion, asthma, and sinusitis, but can have an effect on the mental
state as well. Gluten, an ingredient in many grain products, has been associated with
several forms of mental and neurological disorders. Some research has found that
gluten contains fifteen different opioid sequences (morphine-like molecules). These

can add to the addictiveness and neurotoxic effect of the grains. I believe that
these opioids are in some way connected to the addictive eating patterns associated
with grains, as well as to some learning disorders and to schizophrenic reactions in
some people.

Considering Health and Ecology

As we look at global food needs, it is clear that compared to meat-eating, switching
to grains would meet our worldwide food problems. You can feed forty times more
people on grains before the grains are eaten by livestock than once they have been
converted to meat. Grain consumption is certainly better for the world and personal
health than eating animals and dairy. However, eating grains does not take us to the
highest octave of health that we can achieve.

From an ecological point of view, grain consumption is significantly better than
consuming livestock, but when compared to fruit orchards and vegetable growth we
see that almost 250% more people can be fed with an acre of orchard than with an
acre of grain. So even though it is an improvement, it is still not the most beneficial
path.

Toxic Processing and the Old Age of Flours

Not only do grains on their own create problems, but many toxic chemicals are used
in the processing of grains. These include mercury, cyanide, ammonium, salt,
chlorine, fluorine, mineral oil, alum, and aspartame.

Compared to live, raw vegetables and a little bit of fruits, nuts, and seeds, grains are
a very poor second choice. Not only are most grains stored, which is why we have
the mycotoxin problem, but once the grains are harvested and milled, they lose a
significant amount of their nutritive value. There is no such thing as fresh bread.
Most flour may be years old before it is used. Not only am I concerned about the
mold and fungus in storage, but infestation of insects and rodents. The freshest
foods are, of course, vegetables, nuts, fruits, and seeds that are picked directly from
the garden.

The Bottom Line

From the perspective of how to create a low-mycotoxic diet, stored grains feed the
mycotoxicity and therefore create a highly mycotoxic diet. They do this because:

1. Most grains create acidity, which further alters the biological terrain.

2. Most grains are kept in storage, giving them the chance to begin the

fermentation process and, therefore, are filled with mold and fungus and a
high amount of mycotoxins.

For these two reasons, the Rainbow Green Live-Food Cuisine does not include
grains, except for a moderate amount of sprouted quinoa and sprouted buckwheat.

KALE CURRY CRACKERS

Ingredients
2 C golden flax seeds, ground
1 C almonds, soaked
1 C kale
1 T curry
1 t cumin
1 t Celtic salt

Process soaked almonds and kale through a Champion Juicer with the solid
plate; combine remaining ingredients and mix well. Spread mixture
approximately 1/4-inch thick on dehydrator trays with a Teflex sheet. Keeping
hands wet will help in the spreading of the flax seeds. Dehydrate at 145 deg. F
for 2-3 hours, then turn over, remove Teflex, and continue dehydrating for 6-8
hours at 115 deg. F, or until desired moisture is obtained. Store in glass jars.

LIVE PIZZA CRUST

Ingredients
4 C buckwheat, sprouted
2 C nuts/seeds of choice: sunflower, pumpkin, and almond
1C sun-dried tomatoes, soaked
2 medium-sized tomatoes
1 T olive oil
1 t cayenne pepper, dried and ground
1 T Italian spices
1 t thyme
1 t Celtic salt
Process buckwheat in a food processor with the S blad with cup of water until
smooth. Place in large mixing bowl. Process nuts/seeds with C water until
smooth (also in the food processor). Combine with buckwheat and add the
remaining ingredients an mix well. Batter should be relatively thick. Spread
batter onto Teflex sheets to a thickness of , shaping as desired (mini rounds,
squares, triangles!). Dehydrate at 145 deg. F for 2-3 hours, then flip over and
remove Teflex sheets and continue dehydrating for 4 hours at 115 deg F.
Prepare pizza toppings just prior to serving.

This essay and recipes are based on the book Rainbow Green Live-Food
Cuisine, North Atlantic Books, 2003, written by Gabriel Cousens, MD.

Gabriel Cousens, M.D., M.D(H), D.D., is the founder of the Tree of Life
Rejuvenation Center, the worlds leader in holistic healing retreats and live-
food lifestyle education and training, inspiring the world to transition from
the Culture of Death lifestyle to the Culture of Life and Liberation. Dr.
Cousens received his M.D. from Columbia Medical School, and holds a
Diplomate in Holistic Medicine and a Diplomate of Ayurvedic Medicine.

Learn more at www.drcousens.com