Healing With Whole Foods: Asian Traditions and Modern Nutrition by Paul Pitchford is an excellent resource for learning how different foods impact the level of thermodynamic heat buildup and the dissipation of heat in the body.
In addition, there is a very extensive section on the use of oxygen therapies for the treatment of chronic conditions.
Concepts of Eastern medicine are set forth as well.
Pitchford explains that cooling foods have the effect of cooling the exterior and upper body first. Examples of these foods are lettuce, radish and cucumber. Generally speaking, raw food has a greater cooling capability than cooked foods.
Foods such as celery, lettuce, asparagus, rye and amaranth are known to lower the level of heat in the body. Celery is a known food for purifying the blood and cooling the large amounts of heat in the liver and stomach. Raw saltless sauerkraut is excellent for regenerating the intestines, according to the author.
Blue, green or purple colored foods have cooling attributes while red, orange or yellow have heating attributes. Plants that take a long time to grow are warming foods. These include carrots, parsnips and cabbage. These foods push energy deep into the body, blood flows upward and out from the body surface. Excess body heat may be associated with eating too many warming foods instead of cooling foods.
In wealthy countries, excess body heat has been traced to consuming too much red meat, cheese, eggs, dairy, fried food, salt, sugar and alcohol.
Pitchford advises to eat a diet of fruits and vegetables with protein coming from legumes and grains. Dark green vegetables have greater anti-oxidant properties.
Animal protein promotes yeast and fungus growth. Garlic is a classic herb which is used to eliminate vaginal yeast infections. Flaxseed and chia seed are known to strengthen the immune system, according to the author.
Pitchford has an extensive section on oxygen therapies and their use. Oxygen is used to destroy amoebas, viruses and germs. Examples of treatments are hydrogen perioxide and ozone. Dr. Horst Keif provides these treatments at The Kief Clinic Iffezheim, Germany. Ozone has been utilized for cancer, vascular diseases and hepatitis.
Pitchford provides some foods which assist in neutralizing excess radiation. For instance, apples and fresh sunflower seeds have pectin which binds radioactive residue and removes it from the body. Bentonite clay has a similar use. Sea salt and baking soda have been employed for treating external radiation, according to the author.
Healing With Whole Foods:Asian Traditions and Modern Nutrition by Paul Pitchford is a wonderful source of information for optimizing health and dealing with classic disease processes naturally. The author has many authoritative research citations like The Journal of Rheumatology, The Lancet and Healing Herbs: The Heart of Tibetan Medicine. The protocols described by the author may have important implications for cutting health care costs in the USA and abroad. Readers should consult with their nutritionists and medical providers when implementing any major dietary regimen.