GENERAL RULES OF DIET

EAT UNPROCESSED, UNREFINED, UNADULTERATED FOODS AND DRINKS AND CONDIMENTS. (No artificial flavourings, dyes, preservatives, etc.)NO white flour or sugar; nothing made from refined flours or sugars (breakfast or packet foods, spaghetti, biscuits, cakes, pastry, puddings, sauces, gravies, etc.)NO polished rice. NO golden syrup. NO jams or preserves or soft drinks or sweets or ices made with white sugar. (IF RHEUMATIC, no plums or prunes, raw or cooked.) NO MILK, even then, only soured milk, in cakes, scones, puddings, yoghurt, cheese, etc. Use sour cream, or I.T. milk substitutes (eg. So Good). Avoid coffee substitutes, margarine, cheese spreads, etc. AVOID sugar substitutes. Eat vegetables lightly cooked, so that they need chewing. Use as little water as possible in cooking vegetables, and NEVER throw the water (use it in soup and gravy, or as a mid-morning drink, with added meat extract or vegemite if liked.) Eat young, tender vegetables unpeeled, peel older ones after cooking, not before. Do not soak, crush, mince or slice green vegetables. Eat all vegetables, especially green ones, as freshly picked as possible. DO NOT throw coarse outer leaves of cabbages etc. or root vegetable peelings; Use them in broth or juiced.

Eat as much RAW food as possible, especially carrots, cabbage, dried and fresh fruits, nuts, apples, bananas, citrus fruits. Eat daily plenty of whole or freshly ground wheat, preferably compost grown, and milled only seven days before eating. Use this flour for all cooking, baking, thickening; use the whole wheat daily as porridge for breakfast, coddled overnight. Leftover coddled wheat in casseroles, etc.

Eat daily some molasses and honey, as sweetening in place of sugar, or as a spread, or in cooking. Use pure natural honey, from a reliable source. Use unrefined sugar for making jams, relishes, preserves of all sorts, cakes, biscuits, sweets, soft drinks, ices, desserts.Eat three meals daily, spaced as evenly as possible during the day. NEVER eat anything between meals. Keep meals as dry as possible (no soup at mealtimes, only moderate helping of sauces and gravies.) NEVER DRINK WITH MEALS.

DRINK PLENTY between meals, leaving one hour before and three hours after meals without fluids. Four pints daily should be drunk as a minimum - one on rising, one at mid-morning, one at mid-afternoon, and one at bedtime. (Tea or coffee without milk, water, fruit juices, vegetable juices or vegetable water, brose, bone or fish stock, beef tea, vegemite, clear soups, etc.) When general health is good, beer or wine in moderation (preferably home made) during the permissible hours. If anything recommended (lightly cooked meat, molasses, milkless tea, for example), is very distasteful to you, accustom the palate to it gradually; cook the meat a little less, use part honey and part molasses, take less and less milk in tea, etc. Food that is enjoyed does you more good than the same food eaten unwillingly.

Written by Maire Tidy - Produced by June Clarke