Monday, September 28, 2009

Food from the native soil, Part 1

The foods we eat come increasingly from far flung regions: vegetables from South Africa, fruits from New Zealand, wheat flour from America. How does the diversity of choices together with the constant availability importation brings stack against the consumption of locally produced foods?

Eating Local Food

Hippocrates, who primarily treated his patients by correcting their diet, warned that foods were characterised by their place of origin: “Foods are more or less heavy or light, depending on their place of origin. Therefore it is also necessary to know their land of origin. More recently, the famous physician Paul Carton (1875- 1947) wrote: “To remain within the natural order men must consume foods that are the result of identical and harmonious conditions of sunshine, hydration, invigoration, etc. So it is better to eat foods from our climate and even from our localities as much as possible, since they are fully in harmony with us.

Abd-ru-shin, the author of the Grail Message, wrote: “The earthly body of each human being is in every respect closely linked with that soil upon which he was born. This is in accordance with the Law of Creation governing all matter… Only that part of this earth gives the body exactly what it needs to blossom forth properly and remain vigorous.

That a close link exists between man and the soil upon which he was born is already evident in the multitude of races and ethnicities that populate various regions of the globe. They each possess unique physical characteristics: height, skin colour, shape of eyes and nose… adapted to the living conditions of their environment and beneficial to their health. In each of these regions, Nature offers specific foods to the inhabitants: fatty meats and fish in the Arctic North to help Eskimos withstand the rigorous climate; fruits rich in sugar in tropical zones as energy foods easy to digest in the local heat, and so on.

Because of the link that exists between human bodies and the zone of origin, it would be as ludicrous for an Eskimo in his native land to satisfy his nutritional needs by eating fruits as for a tropical native to feed on fatrich meats essential to Eskimos.

What applies to human beings also applies to animals and even to plants. Each plant thrives in a particular soil and cannot be transplanted to another type of soil because the ‘food’ available therein would not suit it. For instance, azaleas flourish in a soil rich in acidic minerals but wither in alkaline soil.

Image courtesy Photobucket

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