THE HEALING PROPERTIES OF DRINKS AND TONICS

BODY CHEMISTRY AND REMEDIES BY WAY OF ADVANCED NUTRITION Volume II

Bernard Jensen, Ph.D

INTRODUCTION


I have been fortunate to have studied all over the world. I have studied under great teachers and have gathered the knowledge to know a good deal about the effects of food on the body.

Through my studies in the Bircher-Benner Sanitarium in Zurich, Switzerland, I learned the value of vegetable juices and foods grown organically. Dr. Samson studied the same thing in Santa Barbara, with animals. When he fed animals certain foods, certain conditions were produced - good or bad. When the foods did not have the natural energies that were needed by the body, problems developed.

The power we need in our bodies to be healthy is in our foods. Foods get their power from sunshine. The sunshine ripens the fruit. Fruits that are not ripened by the sun should
not be eaten. Every color has its own energy. For example, greens do certain things in the body and are a wonderful cleanser for the liver. All yellow fruits and vegetables are laxative.

In this book we are giving you specifics that will help eliminate various diseases. Diseases are more or less symptoms that hang on, develop, or come into being; but many times they leave when the body has the proper chemical balance. This is a science that does not allow for a quick cure. There is no quick fix. But it will help most people in staying well.

To help eliminate disease is one of the most wonderful things a person can do. To have the power to bring health to an individual is a wonderful thing. I am so thankful to be in this work and pass it on to those people that are really in need, but who are short of the knowledge they need in order to become healthy. I am thankful to God, to nature and to my past mentors who taught me the value of foods in healing. My sanitarium experience over a period of 50 years was the great teacher.

There is a general way of taking care of everything in the body, but many of us would like to be more specific. This book will help you to reach the stomach, the bowel, the bones, and find the nerves.

CHAPTER 1

DRINKS AND TONICS CHEMICALLY CONSIDERED

Drinks and tonics have their own properties and qualities. Some are acid-forming, others are alkaline, still others are cooling. Some are heating, others are tonic, or laxative, or binding, or calming, or vitalizing, or sleep-promoting, or thirst-quenching, and so on. We must eat and drink. We may as well eat and drink rightly, for health and comfort.

Through quantitative chemical analysis we learn that certain juices from fruits and drinks contain chemical food properties of great value to the body in some special direction. Such vegetables, vegetable juices, that are high in potash would lead to stomach trouble if drank for a long period. Juices, fruits, greens, that are high in potash are laxative in a certain direction; fruit juices and vegetable juices that are high in iron are constipating; juices that are high in sodium and magnesium are alkaline, and tolerated by a weak stomach. Alkaline drinks overcome stomach trouble. Juices that contain the vitamins are vitalizing. Some juices contain mild antiseptic properties. They enable us to battle against bacteria, toxins and products of decomposition. Drinks that are negative have a neutral effect upon the body. Negative drinks are called beverages. Very cold drinks, or very hot drinks, decrease or increase the temperature of the body. Hot drinks elevate the temperature of the body, and maintain bodily heat when we are cold. Such drinks are called thermades. Cold drinks are called frescades. They reduce body
temperature when it is excessive. Certain acids, formic, citric, acetic, have the same effect on the body as frescades. All fruit juices that contain cooling acids are of great value in summer heat. The Almighty kindly gave us fruits and juices to eat and drink in such climatic zones where the burning sun is so intense that most of the functions would suffer were it not for the cooling, heat-reducing acids contained in certain herbs, plants, drinks, fruit juices, and leaves. The dwarf nettle and the duckweed are especially loaded with formic acid, limes are rich in formic and citric acid, Florida oranges contain cooling acids and are of greater value to man than California oranges.

When we are bathed in perspiration, formic acid appears in the perspiration. Great bodily heat precipitates formic acid from the body. The more intense the summer heat, the greater the perspiration, and the more formic acid and other cooling acids are precipitated from the body. If formic acid is lacking when summer heat is intense, disease follows. If the chlorophyll be robbed of formic acid, plant disease follows. If the body lacks formic acid, the tendency to gout and tuberculosis is increased. But we should not take formic acid in drug form; we should eat such foods that contain formic acid. We should depend upon the Almighty's formic acid. The body thrives on organized food properties and acids better than it does on drugs. Citric, malic, tartaric, phosphoric, formic, and other acids are present in many fruits, greens and juices.

Oxidation within the body of dextrose, cane sugar, starch and maltose, gives rise to gluconic acid, when chlorin salts are present in the body.

Buttermilk contains, besides water, milk sugar, casein, and lactic acid. It is a superior drink when the bowels are not acid. Buttermilk used for a long time enlarges the bowels. It seems that cream and buttermilk have a particular affinity for the bowels.

Apollinaris, ginger ale, Texas Carlsbad mineral water and French Vichy contain carbonic acid and sodium. Drinks made from such waters are alkaline, and favorable to the stomach when it is acid, when used in connection with alkaline food, Angel Food cake, raw beaten egg white.