When a person had breathing problems related to an infection (tuberculosis, pneumonia, etc), Edgar Cayce frequently recommended inhaling the fumes of Apple Brandy as an antiseptic. This was before the first antibiotic drugs were developed. A partially-filled charred oak keg was used as an evaporation chamber. The charred oak keg filters impurities from the brandy, and also adds flavoring compounds from the oak. (If you want a keg with a spigot, I have those too.)
Brandy is made from distilled (concentrated) wine. European regulations require brandy to be made from grapes, but allow for fruit brandies if they are clearly labeled. I’ve noticed “apple-flavored brandy”, which is actually grape brandy with a little apple flavor. I don’t think Mr. Cayce would have suggested apple flavored grape brandy for treating the lungs.
Laird’s was the brand usually recommended by Cayce. This American company has been making Apple Brandy for over two hundred years. Only one of my local liquor stores had apple brandy in stock. The upscale liquor store had Laird’s full line of products:
Cayce pointed out in various readings that Applejack is not the same as distilled apple brandy. Applejack usually refers to fermented apple cider that has been concentrated through various methods. Apple Brandy is distilled apple cider/wine. The process of making brandy separates and concentrates alcohol and other volatile flavor compounds from apple wine, leaving behind many of the other components of apple wine including the color. The color in the aged brandy comes from time in a charred oak barrel, not the apple juice it was originally made from.
I wanted to know about other options, so I went to a less-upscale store and eventually spoke to the owner. He talked to his distributors and bought six bottles of Roner apple brandy. This was $5 cheaper than the cheapest of the Laird’s brandies at the other store.
At first I was a little disappointed that the Roner’s brandy was only 76 proof (38% alcohol by volume). Then I noticed it was a 1-Liter bottle, rather than the more-common 0.75L. I calculated that this bottle of Roner’s is 2/3 the price of the cheapest Laird’s apple brandy, and 1/2 the price of the most expensive.
Cost per liter of alcohol:
Roner Apple Brandy — $60.03 Laird’s Jersey Lightning Apple Brandy — $85.33 Laird’s Straight Applejack 86 — $86.82 Laird’s Straight Apple Brandy — $90.67 Laird’s Old Apple Brandy — $136.67 Laird’s Single Barrel — $108.30
The retail price of my bottle of Roner Apple Brandy was $22.81 + tax.
One of the key insights from the Edgar Cayce readings was self-reliance and self care. Cayce sought to teach us how to take care of ourselves using technology available before 1945.
Sometimes people need help, but families could be trained in how to provide a daily massage for their child, for example. Consistent efforts to improve health are usually better than one-off interventions.
A few weeks ago I wrote about this year’s virus, and how I was not concerned. Nothing has changed about our situation, except how silly politicians have succeeded at creating a crisis. California’s governor is telling people to “shelter in place”. Hrmph. I wonder if this was in the tabletop practice scenario the self-appointed do-gooders held last fall . (They are emphatic that theirs was not a prediction they just accidentally selected a corona virus for their scenario.)
As Spring progresses and people’s vitamin D levels go up, the virus is certainly going away, and the talking heads on TV will probably chatter about how we dodged a bullet with heroic interventions and how everyone needs to get vaccinated before COVID-19 comes around again next fall.
Edgar Cayce’s simple respiratory therapy was inhaling apple brandy fumes from a charred oak barrel. Charcoal absorbs impurities and contaminates. Ethanol (alcohol) is antiseptic, and kills bacteria and dismantles viruses.
I ordered two barrels from a supplier I found on a search for oak kegs. This was also discussed in the notes included in my latest report about viruses (included with all the recent grounding coin orders). The total cost for my two barrels with expedited shipping was 2/3 the cost of a single barrel sold by the ARE’s “official supplier”. I suggested the 5-liter barrel, as this is slightly larger than the gallon barrel Cayce recommended. But the 3L barrel is a little more economical, and should be adequate for our purposes. My barrels arrived yesterday:
The directions say to install the tap, then add water until the wood swells and the leaks go away. Then I’ll drain the water, add apple brandy, and use a plastic tube to inhale the fumes. I’ll let you know how it works.
If you’re watching your pennies, DO NOT BUY A BARREL. Go to an aquarium supply store and buy some activated charcoal (sold for the filters). Every hardware store should have plastic tube sold in 1-foot sections. Obtain a used 1/2 to 1 gallon container and pour in 1/2 cup of charcoal. Use water to rinse dust out of the charcoal, drain. Add a quart of apple brandy. Swirl the brandy, let it sit for a bit, then insert a tube and inhale the fumes.
Maybe there’s something in a charred oak keg that isn’t in my proposed alternative. If you have the capability of doing research, I encourage you to look into the matter.
The instructions that arrived with my barrel have cautions: new barrels have to be soaked promptly, then kept filled with liquor so the oak stays hydrated. If liquor isn’t an option, the barrel should be stored filled with water treated with citric acid (to inhibit mold production). This is going to be a high-maintenance barrel.
If you really want my extra barrel send an email to [email protected] If you live outside the United States I would figure out shipping (probably $50+ to Canada), but you should really find a supplier in your own country, or fashion yourself something using a glass jug and activated charcoal.
In the next few weeks I intend to emerge from my little hobbit hole and make an effort to spread the good news about the actual laws health.
(If you’d be interested in having me send you charcoal and plastic tube, please send me an email at the address provided above. Tell me how you found this blog post, how far away you live from the nearest aquarium store, and your interest in the Cayce material.)
If you’ve been exposed to the media over the past month, you might’ve heard of the latest emerging threat to humanity: corona virus. I personally am much more worried about Corona beer than this ‘new’ virus, as I believe people who consume too much alcohol are much more likely to cause me harm than this latest viral menace.
Corona virus casualties are mostly among people who are already vulnerable – advanced age, immunocompromised, etc. If years past is any indication, we can expect this latest super-virus to fizzle out, just like Swine Flu and SARS and MERS.
Seasonal virus outbreaks are seasonal because of the Sun’s influence in promoting better health. Human skin produces Vitamin-D when exposed to ultraviolet radiation. Red light therapy refreshes the copper enzyme in our mitochondria, thereby allowing our metabolism to work better. When the sun goes away for the winter our vitamin D levels go down and our mitochondria become less efficient, thereby making people more vulnerable to viruses. Supplemental light — as UV light, and as Red Light (as a heat lamp or LED, either work) — can make a big difference for improving people’s health in the winter months.
The CDC has a page about Coronaviruses and COVID-19:
Coronaviruses are a large family of viruses that are common in many different species of animals, including camels, cattle, cats, and bats. Rarely, animal coronaviruses can infect people and then spread between people such as with MERS-CoV, SARS-CoV, and now with this new virus (named SARS-CoV-2).
The SARS-CoV-2 virus is a betacoronavirus, like MERS-CoV and SARS-CoV. All three of these viruses have their origins in bats. The sequences from U.S. patients are similar to the one that China initially posted, suggesting a likely single, recent emergence of this virus from an animal reservoir.
If you’re on a budget, the cheapest foods that can help fortify your health against winter sickness are milk and orange juice. Orange juice is a good source of potassium, sugar and vitamin C. Synthetic vitamin C uses heavy metals to produce the end product of ascorbic acid. There’s a little vitamin C in milk too. The only people who really need a vitamin C supplement are those who are living on a diet of ramen noodles, and even then it’s much better to buy a lemon or lime than a pill.
I was initially led to believe that Edgar Cayce only recommended milk ‘with the heat of the cow’ (implying fresh raw milk, not refrigerated raw milk), but there are other readings where Cayce recommended dairy without this qualification. Organic milk has more vitamin A than mass-produced milks (visible as a slight orange tint), but all things considered even cheap milk is a generally-healthy food, because sick/malnourished cows don’t produce milk.
Dairy is a complete food, and a good source of calcium and potassium, protein, vitamins and trace minerals (including iodine). The only nutrient it lacks in quantity is iron, but in the modern world most people get too much iron anyways. Reduced fat milk has to be fortified with Vitamin A and Vitamin D. Some people can’t use certain milk products, usually on account of the cow’s diet. Switching brands might help.
Greek yogurts are
slightly better than less-strained yogurts. A little honey/sugar is
okay to use with yogurt, to help your liver with converting the
yogurt’s lactic acid back into sugar.
I realized years ago that a cheap cheese I’d been buying was causing itchy areas on my legs. I stopped eating cheap cheese and the itchies went away. This probably had something to do with the “vegetable enzymes” – old fashioned cheese makers used Rennet as a source of these enzymes. (Rennet is animal-sourced. By using ‘vegetable enzymes’ cheese makers can make their products acceptable to lacto-vegetarians, and reduce their costs, but the end product is not as good as properly-made cheese.)
If you aren’t
interested in dairy products, vegetable broths can also be useful for
getting adequate minerals. Broths aren’t nearly as
concentrated or convenient as dairy, but it’s an option.
On account of the Coronavirus fearmongering, I’m offering free shipping on my grounding coins for the month of March 2020 – use the coupon code ‘freeshipping’ in checkout for $4 off (Coins are $7 each, U.S. shipping is $3.50). Energetic grounding can help people with chronic sinus problems. Not everyone needs to improve their body’s grounding, but those who do ‘instantly’ notice the grounding coin’s effects.
I’ve also written a new report about other simple interventions that can make a big difference for fortifying your health against wimpy viruses, including how to get some of the supplies you might want to have on hand for less than half the price of the A.R.E.’s “official supplier”. I’ll also include what else was going on in the early 20th century that contributed to the “Spanish Flu” and “Polio” epidemics. These factoids may be relevant for helping protect yourself from other wimpy viruses.
(Disclaimer: link to the Red Light Man’s site above is an affiliate link)
Over the Thanksgiving weekend I found myself shopping at a new grocery store, and looking at a different selection of food products than I usually consider.
I noticed a can of German potato salad, which has potatoes, bacon and a vinegar-based dressing. I looked at the ingredients and decided against buying it, but I was reminded of a potato salad I’d made with balsamic vinegar and mustard for a potluck a while back.
I added baking soda to balsamic vinegar to make it less acidic, then I boiled it down. When it had thickened somewhat I added this to cooked sweet potato chunks with some mustard. The ‘salad’ was delicious. Then it occurred to me that I should see what Mr. Cayce had to say about vinegar.
I was a bit surprised to learn that the preferred administration of vinegar was as a topical rub with salt. The basic instructions were to wet salt with pure apple cider vinegar, warm it up, then rub into the joint or whatever area of the body needs help relaxing.
Cayce counseled a few dozen times against using vinegar-based condiments (mustard, etc), vinegar-preserved vegetables (pickles, etc), vinegar as a salad dressing, etc. Sometimes “wine vinegar” (balsamic vinegar, red wine vinegar, etc) was acceptable.
Plain white vinegar is usually made from bacteria that eat corn alcohol to produce acetic acid. Food-grade vinegar is diluted to a concentration of 5% Acetic Acid.
One of my searches found this information about ‘fraud’ in the vinegar industry, and the differences between types of vinegar:
[…] The most common fraudulent practice in the elaboration and commercialization of vinegar is the mixture of different proportions of wine vinegar and alcohol vinegar. These blends are sold under the denomination of wine vinegar as if they were a pure product. Another common type of fraud is the addition of acetic acid of a nonbiological origin to different types of vinegar in order to comply with vinegar industry regulations. These adulterated products do not represent any safety risk for human health, but they constitute a fraud for consumers and are unfair practices before other vinegar producers (Sáiz-Abajo et al., 2004). Besides that, every type of vinegar obtains specific markers. For example, wine vinegars are rich in ethyl acetate, glycerol, methanol, and tartaric acid, while glycerol and ethyl acetate signals are not detectable in alcohol/agrin vinegars. Apple vinegars are characterized by a high concentration of alaninewhile pineapple vinegar has a high content of tartaric acid. Both orange and rice vinegars possess a high content of lactic acid (Sobolev et al., 2016). –Vinegar (Science Direct)
I think one the difference between white vinegar and wine vinegar is that the wine vinegar still has many of the fruit’s other nutrients, whereas white vinegar has little besides acetic acid and water. Balsamic vinegar would certainly qualify as a wine vinegar, as it too is made from grapes.
Edgar Cayce didn’t really recommend vinegar, or vinegar-based condiments (mustard), or pickles preserved with vinegar. Sometimes people were told they could use pure wine vinegar on their salad, or as a seasoning. If you have a large supply of homemade pickled produce, perhaps try neutralizing the acid with baking soda before consuming them.
[257-234] (Q) For dinner – chicken, liver, lamb, salad with wine vinegar, watermelon, or fish with above – iced tea or coffee or occasionally Sauterne or red wine with dinner good for proper chemical reaction of the body? (A) These are very good if they are not combined with some others that are taken between, or some of the starches that become too much for the body to handle, or too much of sugars of certain characters or too much vinegar that has acetic acid in same. Wine vinegar is very good, provided it is pure wine vinegar.
[849-4 M 21] The diet will be those as have been outlined, abstaining from meats or butter, but as much of the vegetable forces as possible; especially tomatoes – these are WELL for the body, PROPERLY prepared. The fruit only when well ripened on the vine; not as gathered green and ripened afterward. That that is well ripened, seasoned with salt, pepper, and if vinegar is preferable – or sugar and vinegar – this would be well to use with same. Okra, beets, carrots, and such. These are well for the body. As also spinach. And as an ADDED condition, there may be taken Beef, Iron and Wine in its combination – Wyeth’s preferable.
[1498-1 F 37] Noons – preferably either green vegetables raw or soups or broths from vegetables, or meat stock; but not mixed. That is, do not have grease with the vegetables in the noon meal – whether cooked or raw; though salad dressing may be taken but not with vinegar.
[2991-2 M 15] (Q) To what extent may the diet be modified? (A) Just what the body will absorb, and not too much sweets. Never any preparations, as salads, carrying vinegar – unless wine vinegar is used.
[257-199 M 45] Refrain from the diets where great quantity of acid-producing foods are taken, as to produce their reaction; such as too great a quantity of any foods that have been canned, preserved, or made with quantities of acetic acid or too large quantities of this in any form for the body. These become stimulating to the very conditions that are aggravated by poisons not being eliminated from the system.
[275-45 F 25] Noons – such as vegetable juices, or combined with a little meat juices and a combination of raw vegetables; but not EVER any acetic acid or vinegar or the like with same – but oils, if olive oil or vegetable oils, may be used with same.
[303-42 F 57] But supply, besides the diet, the vital energies through taking each day a heaping teaspoonful of Kaldak. This will add iron and phosphorous and the other vitamins necessary for the body, provided sufficient soups or vegetable soups, raw vegetables in salads and cooked vegetables are taken. Do not take any quantity of foods having citric acid. Especially refrain from the use of acetic acid.
[ 379-7 F 56] EC: Yes, we have the body, ; this we have had before.
Conditions as we find are not so good. There is an acute condition that is a combination of those old disturbances in the gall duct area, as well as a sympathetic condition in the caecum or appendicial area.
As we find, MIND the temperature! So long as there is not more than a degree, then there may be those applications locally; otherwise the condition may become so acute as to necessitate operative measures.
This has been brought on, we find, by that which was eaten that contained too great a quantity of acetic acid – or produced same [vinegar]. Then this with the general condition in the gall duct and the poor eliminations makes for the acute conditions, the cramps, the nausea, the aching or cutting off of the circulation through the lower portions of the body; through the limbs, through the abdomen; and makes for an uneven or ununiform activity of the kidneys – sparse yet frequent, or the burning and feeling of sensation through the area.
[379-8 F 56] (Q) Does the information mean that I should always abstain from acetic acid foods? (A) These are only temporary; this is more where vinegars or the highly seasoned foods form a reaction. As has been indicated so often, it is combinations rather than any one particular condition. (Q) Please state specific acetic acid foods from which I should abstain? (A) Vinegar in any form, or those combinations that form same.
[427-2 M 14] Let the diet be not meats of the heavy or greasy nature. Much of the lentils, beans and food values of that nature. Much fruit, and little of vinegar or of those elements carrying acetic acid producing juices.That is, little tomatoes, no pickles unless it’s sweet.
[633-1 M 23] Hence, for an outline of the diet, we would rather give those things to BEWARE OF; and then the body may use any of those other things as the taste demands:
Beware of bananas; of apples (unless they be cooked – roasted, especially, would be well). Beware of berries, especially those that are out of season in the SURROUNDING territory in which the body resides; that is, don’t use shipped in strawberries, blackberries, or any of those fruits of that nature. Peaches, melons, when grown in the SURROUNDING country, would be very well; but not shipped fruit – for all fruits containing acid, that are gathered in a state that is not of the own RIPENING, maintain for such a condition as with this body very HARMFUL reactions; for the benzoates or the picric (?) or tetric (?) [tetracid – ? acetic?] or citric acids, that are accumulations from such, are harmful to the circulatory system. But the body should maintain each day at least ONE meal that is wholly of RAW vegetables, or if meats are desired eat the meats raw – but no cooked food for one meal each day. Citrus fruit juices, stewed fruits, especially raisins and grapes are well for the body – if WELL-RIPENED before they are used. Whether they are fresh or dried or packed, all of these are well for the body. As to meats, beware of fish or shell fish or any of the seafoods; for these are harmful to the body.
[1532-4 F 22] (Q) What is condition of teeth? (A) These need local attention, but are very well in the main.
(Q) What would be best diet for morning, noon and evening meals? (A) Keep close to an alkaline diet, though don’t overdo it. Leave off any of those preparations carrying acetic acid. Otherwise, have a regular well balanced diet, with plenty especially of Vitamins A, B-1 and G; these from re-inforced grains or flour, or ANY of the yellow foods, or especially fowl – the bony pieces, fish, and liver, pigs’ feet or pigs’ ears, but not the rest of the hog.
[1565-4 M 38] (Q) What diet should the body take to protect system from reoccurrence? (A) A plain diet, rather than highly seasoned foods or any quantity ever of foods carrying vinegar or the effects of acetic acid.
[1586-1 F 77] Noons – ONLY raw vegetables. These may be combined in many varied ways: Celery, lettuce, tomatoes, radish, peppers, cabbage, spinach, mustard, leeks, onions. Any or all of these may be combined. These may be taken with an oil or salad dressing, but not that which has very much of any vinegar or acetic acid in same.
Evenings – do not take fried foods morning, noon OR evening! especially not fried potatoes, nor fried ham, nor fried meats – even fried chicken! But the meats – if any are taken – should be preferably fish, fowl or lamb; and these boiled, broiled or baked. The vegetables should be cooked in their OWN salts, and these juices preserved – NOT thrown away! The broths or juices from the cooking of any of the vegetables in their own broths (or cooked in Patapar Paper) may be saved and taken as a portion of the noon meal, or as a change from the diet outlined for the noon meal. Do not cook the vegetables with meats to season them; only use a little butter, with pepper or salt or such. And preferably use the sea salt entirely, or iodized salt – this is preferable.
[1710-2 M 23] (Q) The pain in the right shoulder has never stopped. Why? (A) As has been indicated, this is part a muscular condition and part nerve pressure from lack of nutriment from the blood supply. But with this strain now, as we have indicated, the application of the salt and vinegar (apple vinegar; not just acetic acid but pure apple vinegar and the heavy salt), and the heat, will relax this area so that the adjustments may be made much better at the present time.
[2067-5 F 52] (Q) Since I am still out of work with very limited funds, what cheap foods are most beneficial for my present condition? (A) That must be according to the choices of the body itself, in keeping with the outlines indicated. Do not take too much acid-producing foods. These the body should know from experience, as well as the general outline for such; that is, not too much starches or meats, or peculiar combinations, or any foods preserved with acetic acid (or vinegar). Refrain from these. Use rather a fruit and vegetable diet, with meats in moderation.
[2186-3 F 30] Keep away from those foods that have acetic acid (or vinegar) in same. Do use a great deal of sea foods and chicken, and especially the bony pieces. Cook it like you would chicken and dumplings, but don’t eat the dumplings – feed these to the dogs! Eat the bony pieces – and the greases of same are good for the body.
Eat raw vegetables, and especially carrots.
[2653-6 M 35] Not too much sweets; and not ANY preparations where vinegar or pickles or any acetic acid products are used in the foods
[2994-1 M 35] Begin and, daily, eat beets, carrots. Eat these daily. Prepare them in varied forms, and with the beets eat the tops also – well cooked. These may be prepared in various ways and manners, but never take them with vinegar or acetic acid preparations.
[3316-1 F 53] In the diet, do have plenty of gelatin, plenty of carrots, beets, water cress. It would be well to prepare these with the gelatin, by juicing or scraping them. These should never be combined with any vinegar or acetic acid. To be sure, these would not be all the foods that should be taken, but have plenty of these vegetables. Use more of the leafy than the pod or bulbular nature. Use little of meats, though fish, fowl and lamb may be taken – but never any of these fried. Vegetable juices, soups or broths will be well. Wild game is excellent, when it is to be had.
[3335-1 M 72] (Q) Is there any particular food to be avoided? (A) Keep away from any acid-producing foods, or any large quantities of foods that carry acetic acid as a base – either in the flavoring or in the seasoning.
[5267-1 M 69] Do increase the amount of this character of foods: The raw vegetables that are oft combined with gelatin. Carrots, spinach, celery, lettuce, radishes, not too much but once a day have some of all of these; chard, cabbage but not with vinegar ever or any products of acetic acid.
[5682-2 F CHILD] Noons – sandwiches that carry lettuce, tomatoes, with a salad dressing, and milk – or those easily digested, but do not give at this meal any jams, preserves or the like; preferably as much green vegetables as possible, under the circumstance. There may be used the yolks of eggs, but not the white, in sandwiches. Hard boiled and mashed and mixed with dressings, but not with any acid dressing as of vinegar or acetic acid, or pickles. It would be well at this period for the body to take a small dose of olive oil, just before the meals.
I was given a steam cooker by my father’s elderly friend maybe 10 years ago. At first I didn’t know what to do with it, but then I realized it’d be useful to implement Edgar Cayce’s cooking instructions.
Cayce frequently told people that foods that need cooking should be cooked in their own juices, and frequently recommended using patapar paper for this purpose:
When going through the Edgar Cayce’s 14,000+ readings, I try to put them in context. How is our world today different from when the Readings were given in the first half of the 20th Century?
Chicken was commonly recommended in the health readings, but today’s factory-farmed birds are nothing like the chicken recommended by Edgar Cayce.
Before the 1950’s chickens were scrawny birds that were used for eggs and soup. After the 1950’s chickens got supersized and mass-produced. Some gigantic modern birds can barely move because their muscles grow faster than their bones.
In the 1940s America launched a series of “Chicken of Tomorrow” competitions for farmers. The aim, as described by a newspaper at the time, was to produce “one bird chunky enough for the whole family […]
Costco is building a new chicken operation in Nebraska, to free themselves from the big vertically-integrated chicken suppliers. These quotes are transcribed from a video on CNBC:
[…] In the early 20th century, chicken meat was merely a byproduct of egg production. The only chickens that were sold for meat were older hens that could no longer lay eggs. So it was a rare and expensive product. Even though the meat would be tough and unpalatable by today’s standards. But that changed rapidly after WWII.
[…] In 2012, the average American consumed 4x as much chicken as they did in 1950.
A Nebraskan resisting Costco’s new chicken operation said, “Our mantra is, this is not farming, this is industrial production of widgets.
Below are some selections from the Cayce Readings that point out that “meat” is the least important part of using chickens for food.
Evenings – (these foods only added gradually, after the eight to ten day period) – a little chicken or mutton broth, but very little of the meat itself. A little later the body may begin with stewed chicken, or broiled chicken or broiled fish, and well-cooked vegetables – but not with too much grease in same. Even these vegetables and the chicken or fish would be better cooked in the Patapar paper or a steam cooker
[Reading #133-4, F 54, July 28 1934]
Broth is made by boiling the cartilage portions of the animal in water. The size of chickens in the 1930’s were miniature compared to what we can buy in the modern grocery store, so the ratio of cartilage to meat was much higher than we find in today’s factory chicken. Modern industry has organized to sell us chicken meat, but Edgar Cayce frequently told the recipients of the readings to eat “very little of the meat itself”.
(Q) Is there any special diet I should follow? (A) Eat plenty of fish and chicken, and when you eat it chew the bony pieces of the chicken – especially the neck and feet
[Reading #318-9, M 17, June 1st , 1943]
Other readings say that if the fish is canned, the bones can be eaten too.
For a pregnant 29 year old woman:
Take more of Calcios, – or chew chicken feet and chicken neck and you will have the same thing! Cook them well, then chew the bones thoroughly. This will supply calcium not only for the developing of the teeth of the body that is expected, but of the general bone and sinew structure also. For this is easily assimilated. Or, take a small quantity of Calcios once a day, on a little bread or as it is. […]
[8/26/39 GD’s note: Calcios – syrupy paste, containing free calcium easily assimilated – manufactured by The Colloidal Health Products Corp., Greenvale, Long Island, N.Y. It sells for $2.50 a jar. No longer in business.]
[Reading #23-15, August 26 1939]
In the above reading, Edgar Cayce noted that consuming adequate calcium while pregnant is important for the “body that is expected’s” future teeth. Chicken bones are just as good as any supplement for this purpose.
Figuring out how to “eat healthy” is a nearly-impossible task in the the modern world, as there are many commonly-repeated maxims that are misinterpretations of the actual findings of Science.
The wisdom contained in the thousands of Edgar Cayce readings is a better foundation for health.
I’ve written a supplement to this blog post for my email list subscribers, where I share my theory of some of the scientific reasons behind the recommendation for consuming chicken in this manner. You can sign up for these reports by putting your email into the box on this page.
Edgar Cayce regularly emphasized the importance of eating an “alkaline-reacting diet”. In January 2018 I read a few hit-pieces against this dietary philosophy in the mainstream media. The target of their spin was Tom Brady, who is actually doing quite well as the National Football League’s oldest quarterback. The hit pieces pointed out that the body is able to regulate its blood-pH quite well regardless of a person’s diet “thank-you-very-much”.
Many proponents of alkaline diets mistakenly say the goal is to alkalize our blood, when the actual areas that benefits from a more alkaline diet are the insides of our individual cells.
Certain dietary proteins have significant amounts of phosphorus (beans) and sulfur (meat/eggs). These phosphorus/sulfur-containing proteins are metabolized inside our cells into phosphoric acid and sulfuric acid. When a cell doesn’t have enough of the alkaline minerals it has to employ destructive ‘backup procedures’ to transport these acids to the extracellular fluid.
The important thing about alkaline foods (vegetables, fruits, etc) is that they’re sources of the 4 minerals that we need in quantity to balance the body’s acidic metabolic processes: calcium, magnesium, potassium and sodium.
The five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. All of the remaining elements in a human body are called “trace elements”. The trace elements that have a specific biochemical function in the human body are sulfur, iron, chlorine, cobalt, copper, zinc, manganese, molybdenum, iodine and selenium.
– Wikipedia – Mineral (nutrient)
When I was figuring things out, I tried the “lots of raw vegetables” diet. Somewhere I have a picture of my kitchen after I’d made a raw vegetable smoothie, maybe 14 years ago. There was green splatter everywhere. Later I read Cayce telling someone to eat their vegetables “well-cooked”. Some vegetables have digestion/thyroid inhibitors that are deactivated by cooking. This is probably why I didn’t get much benefit from my raw vegetable smoothies.
This picture shows one of my current alkaline regimens:
A lot of people have misinterpreted Edgar Cayce as only recommending raw milk. For people recovering from a serious illnesses, Cayce sometimes recommend fresh milk “with the heat of the cow” — NOT chilled raw milk. Cayce also said that pasteurized/cooked milk was acceptable for other people.
All things considered, milk can be a useful food for many people – even when it’s pasteurized and non-organic. All dairy farmers – ‘conventional’ and ‘organic’ alike — have to take better care of their dairy cows than feedlots, as happy cows produce more milk than unhealthy cows. Sometimes people are sensitive to what the farmer feeds their dairy cows – switching brands might help. If you’ve lost your ability to process lactose, you can probably recover it by slowly reintroducing small quantities of milk products to your diet.
Milk is a good source of easily-digestible protein, calcium, potassium and carbohydrates. In this photo, dry milk powder provides extra calcium, potassium and protein. Carob powder is a good source of magnesium and other beneficial substances. Tumeric is anti-inflammatory. Calories from sugar provoke half the insulin response as an equivalent amount of calories from starch (wheat, beans, corn, etc). Shaking in the jar is the quickest way to mix these ingredients into milk. A vegetable steamer is another way to get the powders to mix easily — see my facebook post for the steamer I use.
The book (in the picture) is a 40-year old classic that I recently found at a thrift store. My summary is that restoring people’s metabolism helps all sorts of health problems ‘go away’. Edgar Cayce said this too, decades before this book was written. Cayce’s approach to metabolism restoration is more holistic than the strategy used by the author of this book. The company which made Armour Thyroid (the prescription thyroid medication recommended in the book) was sold, the medication was reformulated several times and may not be as good as what helped patients 50 years ago.
I sent an email about Cayce’s strategies for restoring metabolism a while back. This was titled “Edgar Cayce’s Core Secret for Regeneration” — if you haven’t seen this yet, sign up for my ‘free reports’ and respond to the confirmation email to ask for a copy.
My next email report will be about other ‘secrets’ to affordably alkalize your diet for pennies a day — even if your entire food budge is provided by SNAP (food stamps). I’ll also cover the ‘backup procedure’ that the body has to employ when you don’t get enough of the alkaline minerals, so you’ll better understand why this aspect of Cayce’s dietary advice is so critically important.
A friend was recently talking about needing to help her ~70-ish year old sister “get her blood sugar under control.” I asked what her sister ate. “Whatever’s in the refrigerator.” Then she told how her sister recently came home with cupcakes. She said to her ‘diabetic’ sister, who should have known better, “Really?”
The sister protested, “they have dairy-free frosting!” This is one of the ways that food companies health-wash garbage foods. Dairy is a generally-acceptable source of calories, and is much safer than modern dairy-substitutes.
I came up with an idea… “Your sister needs a job. Go to the thrift store and get a bread machine. It should be <$10. Your sister’s job will be Breadmaker.”
My mom bought this bread machine about 25 years ago. It was used sporadically, and was ‘gifted’ to my brother 3 years ago. He used it a few times before it migrated into his garage. This is the usual fate of a bread machine.
Edgar Cayce commonly recommended whole wheat bread in the readings. Starting in the 1800’s, wheat flour was commonly refined into white flour to extend its shelf life. Removing the germ prevents flour from becoming rancid, but it also removes the fiber and a good chunk of nutrients. The food industry has taken to ‘fortifying’ flour with some of the vitamins that were removed, but the health effects of fortified flour is nothing like the original. Continue reading “Whole Wheat Bread”
Earlier this year I found this book of articles from the old Cayce newsletters (originally published in the 1970’s):
I was drawn to a chapter about Mr. Cayce’s advice for foods. In reading (462-14) (M 57, 1942), Cayce was asked about frozen foods, “especially [frozen] vegetables and fruits that are on the market today.” His answer was that it depends, but generally frozen fruits retain more of their vitamins than frozen vegetables. Cayce was also asked about “steam pressure for cooking foods quickly”. The response was that this cooking method “rather preserves than destroys” vitamins in fruits and vegetables.
Reading (243-36) (F 62, 1942) recommended cooking Jerusalem Artichokes in patapar paper “so that all the juice of same may be stirred or mixed with the bulk when this is eaten.” This food was to help with kidney inflammation.
Reading (133-4) gives more detailed instructions for cooking with patapar paper to extract the juice from vegetables:
6. Noons – not too much should be taken at this meal, and that only of vegetable juices. And the preferable way to prepare such juices would be through cooking the vegetables after tying them in Patapar paper; not putting them in water to boil, but cooking either in the Patapar paper or in a steam steamer, so that only the juices from the vegetables may be obtained – and no water added in the cooking at all. Then these juices should be combined and seasoned to the taste. This activity will build into the system the proper associations with that which has been indicated by the corrections in the spine, and make for the corrections in the activities throughout the digestive system.
(133-4), F-54, July 28th, 1934 (emphasis added)
I’d previously seen references to Patapar paper, but never thought to look for it. This reading notes that steamers are acceptable too. “Seasoned to taste” certainly refers to the adding of salt. The amount of salt needed varies from person to person and season to season – one’s own taste buds are the best indicator of the amount of salt necessary.
When I went to look at the full text of 133-4, I noticed that Gladys Davis provided this footnote:
[The Patapar paper for cooking the foods should be obtained at any ten cent store or department store, or the like. It is made by the Paterson Parchment Paper Co., Bristol, Penna. I am enclosing a sample for your use. Prepare the vegetables or any other foods for cooking…that is, clean and cut in small pieces…and tie up in the paper, using a stout white cord. Put in Boiler of water (not letting water get inside of paper) and boil from thirty-five to forty-five minutes, depending on what is being cooked. The paper may be washed…just as a cloth…and used again and again. GD.]
This steamer also has a slotted basket for cooking vegetables. But when this is used, the vegetables juices are entirely wasted. Cooking vegetables using the rice bowl allows all the fruit and vegetable juices to be saved.
This is, essentially, a double-boiler. One of these inexpensive double-boilers would probably work well enough with one of the pots you already have:
Some of the vegetables I steam regularly include green beans, okra, zuchini, and tomatoes. One of my family complains when I steam tomatoes, but Mr. Cayce said cooked tomatoes allows more of the nutrients to be absorbed.
This is a friend’s steamer basket. He tries to eat healthy, but uses too much water when cooking his zucchini. Any kind of vegetable is better than no vegetables, but he’d get more of the alkalizing minerals by using a small amount of water, and consuming the cooking water too.