DLPA is included in three of the four Nutri-Prevention plans because it’s a natural, safe and effective tool for energizing your immune system. As I explained in my book, DLPA to End Chronic Pain and Depression, DLPA can relieve arthritis, low back pain, whiplash and even the terrible pain of cancer. Available at vitamin and health food stores across the country, it’s a completely natural substance your body needs, and it’s found in many foods.

DLPA works by protecting and enhancing the endorphins in your body. It’s the endorphins that actually block pain signals from reaching the higher centers in your brain and lift your mood. New studies have shown that the endorphins also strengthen the immune system.

DLPA enhances the endorphins. That’s why DLPA is part of my Nutri-Prevention program.

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Put both arms straight out in front of you at about shoulder height, palms facing down. Make two very tight fists, as tight as you can make them. Bending at the wrist, push your fists down toward the floor as hard as you can. Feel the muscles in your wrists and forearms tighten, and feel the tension, especially in your forearms, up to your elbows. Hold that position and count: one thousand … two thousand … three thousand … four thousand … five thousand … six thousand … seven thousand . . . eight thousand . . . nine thousand . . . ten thousand.

Slowly relax. Open your fists. Rest your hands, palms down, on your knees. Feel how relaxed, refreshed and tingly your hands, wrists and arms feel.

Now, take in a deep breath through your nose. Hold it for a moment. Let it out very slowly, through your mouth, taking at least five seconds to let it all out.

Take another breath … hold it … let it out slowly.

Again. Put both arms straight out in front of you at about shoulder height, palms facing down. Make two very tight fists, as tight as you can make them. Bending at the wrist, push your fists down toward the floor as hard as you can. Feel the muscles in your wrists and forearms tighten, and feel the tension, especially in your forearms, up to your elbows. Hold that position and count: one thousand … two thousand … three thousand . .. four thousand .. . five thousand … six thousand … seven thousand … eight thousand … nine thousand … ten thousand.

Slowly relax. Open your fists. Rest your hands, palms down, on your knees. Feel how relaxed, refreshed and tingly your hands, wrists and arms feel.

Now, take in a deep breath through your nose. Hold it for a moment. Let it out very slowly, through your mouth, taking at least five seconds to let it all out.

Take another breath . .. hold it … let it out slowly.

Now hold your arms out to the sides of your body at shoulder level, palms up. Close your hands into tightly clenched fists. Bend your arms at the elbow, bringing your fingers to your ears. Clench your arm and shoulder muscles, especially the bicep muscles in your upper arms. Hold tight and count: one thousand . .. two thousand .. . three thousand . . . four thousand . . . five thousand … six thousand . .. seven thousand .. . eight thousand . .. nine_ thousand .. . ten thousand.

Slowly relax, dropping your arms to your lap as you take in a deep breath through your nose.

Take in a deep breath through your nose. Hold it for a moment. Now, let it out slowly, very slowly, through your mouth, taking at least five seconds to empty your lungs.

Take another big breath, filling up your lungs.

Hold it for a moment. Now, let it out slowly, very slowly.

Again. Hold your arms out to the sides of your body at shoulder level, palms up. Close your hands into tightly clenched fists. Bend your arms at the elbow, bringing your fingers to your ears. Clench your arm and shoulder muscles, especially the bicep muscles in your upper arms. Hold tight and count: one thousand . .. two thousand … three thousand . .. four thousand .. . five thousand … six thousand .. . seven thousand .. . eight thousand .. . nine thousand … ten thousand.

Slowly relax, dropping your arms to your lap as you take in a deep breath through your nose.

Take in a deep breath through your nose. Hold it for a moment. Now let it out slowly, very slowly, through your mouth, taking at least five seconds to empty your lungs.

Take another big breath, filling up your lungs.

Hold it for a moment. Now, let it out, slowly, very slowly.

For just a moment, concentrate on your arms. Feel how light and tingly they are.

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BEAN LENTIL SUPREME

1/2 cup
dried white beans
1/2 cup
Lentils
1/2 lb.
Cabbage
4
Carrots
3
stalks celery
1/2 lb.
Chinese mushrooms
3
tomatoes
2
potatoes
2
onions, chopped
2
cloves garlic, minced
6
cups water
1 tsp.
tomato paste
8
slices whole-wheat bread

white pepper to taste
Cook beans and lentils separately. Save cooking water. In blender or food processor, puree half the beans and lentils. Set aside.

Wash all vegetables. Core and shred cabbage, grate carrots, chop celery, slice mushrooms, peel and chop tomatoes and dice potatoes. Saute onions, garlic, carrots and celery in water. Add cooking water, plus enough water to make 6 cups, tomatoes, tomato paste, remaining vegetables, seasonings, beans, pureed beans and more water if necessary. Bring to a boil, reduce heat and simmer about 1 hour.

Toast bread, break into croutons. Mix soup and bread pieces in bowls; garnish with chopped green onions and parsley.

Serves 8.

MARGARITA’S BLACK BEANS AND RICE

1
Onion
1
sweet red pepper
1
clove garlic
2 qts.
water or stock
1 lb.
black beans
1 tsp.
Oregano
1
bay leaf
2 tbls.
cider vinegar
1
cup brown rice, cooked

a pinch of cayenne pepper
Slice onion, dice pepper and crush garlic. Cook all ingredients, except rice, together for 3 hours, or until beans are tender. Serve over 1 cup cooked brown rice. Garnish with tomato wedges, chopped green onions and chopped parsley.

Serves 6 to 8.

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I’m sure you’re aware of the link between excess fat and heart disease, excess fat and strokes, excess fat and cancer; in fact, excess fat and all kinds of diseases.

Imagine trying to work in an office filled with thick, gooey fat. It’s all over your desk, in your drawers, oozing out of the walls, falling from the ceiling. It’s packed so thickly over your telephone receiver that you can’t hear what your caller is saying. You can’t even write, because your papers are covered. You can barely wade through the gunk piled two feet high in the hallway, and when you open the door to the adjoining office you’re buried in an avalanche of glop.

How much constructive work could you accomplish in such an environment? None. You’d spend all your time trying to clean up, to get the junk out of there before it destroys the office, and you along with it. How much health-building work can your

“doctor within” do if his workplace—your body—is literally covered with fat? If the fat has clogged up and closed your arteries, your “doctor within” can’t even get basic nourishment, let alone try to build good health.

We do need fat in our diet, but only in small amounts. Inside the body, a small amount of fat is useful for storing energy, carrying fat-soluble substances through the watery bloodstream, protecting and insulating us. Fat is like protein, in that a little bit is good, but too much is dangerous. Unfortunately, the S.A.D. is absolutely loaded with fat. And fat contributes to or exacerbates an amazing number of health problems. The “cancers of affluence’—cancers of the breast, colon and rectum, prostate, pancreas, ovaries and uterus—give gravestone testimony to the deadliness of dietary fat. So, do your “doctor within” a favor: keep your fat intake as low as possible.

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Thus far, it might seem that the controversy over food intolerance is a two-cornered fight: orthodox medical opinion on the one hand, versus various ‘unconventional’ doctors (called clinical ecologists in the USA) on the other. Life would be a great deal easier if this were true, but it is not.

To complicate matters, a great many unqualified practitioners have moved into the food-intolerance ‘market’. Doctors will, of course, be shocked to hear any medical field described as a market, and that, perhaps, is part of the problem. The medical world may feel it is above such things, but in fact it is just as much subject to the laws of supply and demand as any other profession. The news about food intolerance, and what it might do for those with migraine, irritable bowel syndrome, and other long-term illnesses has filtered through to the general public, despite medical disapproval. People suffering from such illnesses are understandably interested to know more, since most have been told by their doctors: ‘There’s nothing much I can do, you’ll just have to learn to live with it.’ These patients represent a large segment of the population whose need for treatment is not being met by conventional medicine.

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Working shorter hours tends to cause more stress because less time is available, and more concentration and haste has to be packed in. The change to a five-day week implemented some years ago has, in the main, failed its original purpose. The working week lost another day so that more effort had to be crammed into five days, resulting in greater fatigue which, together with the increased tension, is difficult to shake off and the additional day of rest cannot be enjoyed fully.

In addition to work there are usually too many other obligations, not to mention the diverse opportunities to engage in new and exciting activities, crowding out the intended relaxation. Years ago, people came home from work and were happy to sit on a bench in front of the house and relax until it grew dark.

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I recently visited the family of a farmer whom I knew through friends. It was a chance visit, and the farmer’s wife, who had heard of me and had also read some of my publications, took advantage of the opportunity to talk to me about her little daughter’s condition. She described the girl’s symptoms, and how she usually lay in her bed quite listless and apathetic, and it occurred to me immediately that this was probably some form of poisoning. The little girl had been treated with penicillin in hospital, yet her condition had deteriorated. It so happened that I knew the senior consultant of the hospital personally and would say that he is an excellent physician, but unfortunately he was looking for the pathological cause in the wrong places.

I asked the unhappy mother about the circumstances she could still remember from before her little daughter fell ill and whether she could think of any influences that might have been responsible.

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The Creator made all natural products with a rich and varied content. All are extremely valuable in their original composition. But man has often overlooked this wisdom and learned little or nothing from it. In this connection I remember one of Professor Kollath’s expressions: ‘Let nature be natural.’

However, it has been quite a while since nature’s produce was left simple and natural; instead it has been violated by refining, denaturing, devaluing, colouring and flavouring, often with chemical additives. While enumerating these violations, we cannot help thinking of Kurt Lenzer who speaks in his writings about ‘poison in the food’.

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Since these juices, with the exception of carrot juice, are somewhat unpalatable on their own, try mixing them in thick minestrone soup. The vegetable flavours will neutralise the strong taste of the raw juice. As pointed out already, add the juice only after the soup has been taken off the heat, so as not to lose the medicinal value. If this should make the soup lukewarm, gently warm the juice in a double boiler before adding it to the soup. You will have to eat this soup with the raw juices twice a day and between meals take an additional 200 ml of juice (about 8 fl. oz). In grave cases, 400-500 ml (just under a pint) of raw juice daily is absolutely essential.

Proponents of nature cures and nutritional therapy were advocating the use of raw juices long before scientific research began to confirm their value. Patients should remember the proven effects and be willing to persevere with the treatment until the hoped-for results are obtained.

It is amazing that it was in the United States where these drastic methods of treatment were developed and practised, for it is there, more than anywhere else, that poor nutrition has led to such modern diseases of civilisation.

Patients elsewhere should show the same perseverance in adhering to a raw juice diet that may be relatively unpalatable but will eventually lead to rehabilitation. Mere taste is a small price to pay for health restored!

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Bread and cakes can also be made with germinated wheat, or rye, barley, or any other cereal. Bread and muesli prepared in this way are far more nourishing than anything made from flour that has been stored, and that you may have to store even longer before use. The oxygen in the air is harmless as long as the grain remains whole, but as soon as it is milled into flour it begins to destroy many important nutrients, especially the highly active ferments. If used fresh, and if possible germinated, the goodness of the whole grain is available to us.

So, if you eat wheat raw, either in muesli or using any other method of preparation, you will have at your disposal an energy food that contains all the important vitamins and minerals of the grain in their complete and unchanged form.

It is amazing to see the effect of such a wholefood on sick people. They derive infinitely greater benefits from it than from the most expensive remedies. Natural food is without doubt the best medicine for every nature-oriented person.

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