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Ignored Diet Saves Lives

Rarely mentioned amid all the hoopla about cholesterol lowering drugs is a study from France (Delorgeril M et al. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 1994; 343:1454-1459) which showed an 80% reduction in cardiac events and a 60% reduction in total mortality with NO change in total cholesterol using the Mediterranean diet.
Also ignored is the followup of the original 7 countries study (Verschuren WMM et al. Serum total cholesterol and long-term coronary heart disease mortality in different cultures - twenty-five-year follow-up of the seven countries study. Jama 1995; 274:131-136) which showed the very weak association of cardiac mortality with total cholesterol and the very strong association with country of origin. These two papers are essential reading for anyone advising patients with atherosclerosis or who are at risk for same (virtually everyone in North American society).
Clearly the biggest risk factor for atherosclerosis is not your cholesterol, not your blood pressure, not your family history, not your smoking habit but your address. There is some very large negative factor which is absent or some very large positive factor which is present in southern Mediteranean and far eastern countries which has still not been identified. On the practical level I tell patients to adopt the Mediterranean diet and largely ignore the cholesterol. If they insist on taking a pill also I tell them that it is unlikely to prolong their lives. Usually their angina improves substantially or disappears just on the diet. NO pills, NO angioplasty, NO bypass. And they can acutally SAVE money!


A nutritious breakfast is essential for maintaining good health. Skipping breakfast results in excessive hunger in the mid-morning which leads to excessive intake of convenience foods which are usually the most fungal/mycotoxin contaminated. These foods also lack vitamins, minerals and other nutrients which protect against fungi/mycotoxins.
A healthy breakfast should be thought of a day before in order to have proper food available. Some helpful hints follow.
When making any of the recipes found in the Garden of Eden Longevity Diet book, consider using some of the prepared food for breakfast the next day. Almost any dinner food can be cleverly used to make a substantial part of a breakfast meal. This is particularly true of the breads, cakes, cookies, pies, and desserts. Similarly, vegetables left over from the evening meal can be stir fried as a stuffing of a one or two-egg omelet. If there is any mycotoxin in the eggs, the vegetables will go a long way towards neutralizing their toxicity.
A variety of fruits should always be available for the breakfast meal. Bananas are excluded because of their mycotoxin content. Fruits should not be too ripened nor mold-blemished. Sugared cereals should be avoided. Oat cereals are recommended. Soy milk or skim milk should be used.
Yeast bread must be avoided. There are many unleavened bread recipes described in the bread section of this book.


It is interesting to note that the heathy Mediterranean Diet, and equally healthy Oriental Diet, typically includes a warm lunch and dinner rich in pasta or rice, fresh vegetables, fresh fish, or a small amount of fresh meat. Dessert is more often than not fresh fruit.
Such meals are remarkably complete in providing all of the nutrients required for sustaining a healthy body and leading to a natural longevity.
There is a minimal amount of processed foods found in these meals. "Fast foods" are not a part of these traditional diets but are rather a part of the fast lanes of the super highways leading to an early demise. The problem of having traditional-type balanced meals, particularly lunch, is quite complex. There is neither sufficient time nor available fresh foods and accessible cooking facilities to prepare such meals for those who live and work in the industrialized nations.
It starts with trying to provide a portable lunch for young children going off to school. What else can they carry other than sandwiches made with bread and processed meats or peanut butter and jam. Add to the sandwich a sweet and fatty dessert and one now has all the elements for a nutritional disaster. The same applies to adults who "brown bag it" or rush into their favorite fast food establishment.
The solution to this serious nutritional problem is as simple as this; create an image of the foods naturally found in the Garden Of Eden and plan your food purchasing and meal preparation accordingly.
Once again, yeast bread must be avoided. Use the many unleavened bread recipes described in the bread section of this book.


Makes 4-5 servings.

1 onion, chopped
3 tablespoons olive or soy oil
1 pound lean tender beef ground or minced
1 pound fresh spinach, chopped and cooked to yield
(about 1 cup) or 1 cup frozen
4 eggs, beaten
2 tablespoons chopped fresh or 1 teaspoon dried basil
1½ cups small cubes of Mozzarella, Ricotta,
Feta or Gouda cheese

 salt and pepper to taste

1. Heat oil in a frying pan.

2. Add onion and cook gently, stirring, for about 5 minutes. Transfer onion in a bowl and return frying pan to heat.

3. Add beef, season with salt and pepper to taste and cook, breaking it up with a fork or spatula, until no longer pink.

4. Spoon out and discard any excess oil from pan. Return onions to beef, then add spinach and mix well.

5. Season with salt and pepper to taste and cook, stirring, for about 4 minutes. Pour in eggs, sprinkle with basil, then cook and stir just until eggs are set. Sprinkle with cheese and serve immediately.


2 cups whole wheat flour
1 cup walnut halves, chopped
8 tablespoons honey
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups finely shredded fresh carrots
½ cup skim milk or soy milk/drink
½ cup soy oil
1 egg

1. Preheat oven to 350°F.

2. Coat and whole wheat flour on 9½ x 5½ inch loaf pan or several smaller loaf pans.

3. In a large mixing bowl, combine whole wheat flour, nuts, honey, baking powder, cinnamon, and salt; mix until well blended.

4. Lightly stir in remaining ingredients.

5. Spoon in pan or pans.

6. Bake 50 to 60 minutes for a large loaf, 35 to 45 minutes for small loaves, or until they test done.

7. Remove from oven and leave in pan for 10 minutes; then place on a rack to cool.