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Dissolving Distilled Water Controversies

Dissolving Distilled Water Controversies

by David Klein, Ph.D., Naturorthopathic Doctor
Owner – The Durastill Store




Question: How effective is distillation in comparison to other water purification methods?

Answer by Dr. David Klein:

Distillation is the most effective of all methods of water purification. Distillation will kill and remove bacteria, viruses and cysts, and remove heavy metals, radionuclides, organics, inorganics and particulates. The carbon post-filter improves removal of any difficult remaining taste and other constituents.


Question: Should I add minerals to my distilled water for taste?

Answer by Dr. David Klein:

Adding any form of minerals to water gives us unbalanced nutrition which can be harmful.

Humans are designed to obtain organically-bound (chelated) minerals from the juices of fruits and plant foods. Inorganic mineral additives are toxic and unusable by the body. They also corrupt the pure “slippery” property of the distilled water. Pure distilled water has an ultra-low viscosity which means that it is able to slip through tight spaces such as membranes and capillaries easily, whereas water with minerals and other impurities is less viscous, or “slippery,” and it will not move through the body as easily. Distilled water is superior for transporting nutrients in and wastes out of our cells, as well as transporting toxins out of the body.


Question: Distilled water does not have any flavor. Does it need something?

Answer by Dr. David Klein:

Distilled water is tasteless. That is a good thing! When our body harbors toxins, we typically have an unpleasant taste in our mouths. After we have cleaned out and adopted a healthful eating program, our bodily fluids will become clean, even sweet, and the taste in our mouth will be pleasant or unnoticeable – that is a wonderful sign of good health! The drinking of tasteless distilled water during and after our detoxification phase typically has a pleasant freshening effect upon our senses and energy. Living in a body with purified fluids and no debris is a blessed, even ecstatic, experience, and everyone I have ever conversed with on this subject has stated that drinking pure distilled water feels great to the senses.


Question: I have heard that distilled water is “dead” water. What does this mean?
Answer by Dr. David Klein:

Distilled water is pure H2O, which is perfect for rehydrating and assisting the body in detoxification, because distilled water has no impurities and has an ultra-low viscosity which most efficiently dissolves soluble toxins and transports most toxins out of our cells, tissues and lymph channels for elimination. Heat-distilled water molecules are not damaged and the water is not in any way harmful.

We obviously obtain pure, healthful water from raw fruits and vegetables. Some say that the water in sun-ripened fruits and waters is “activated,” “structured” or “live.” It has been shown that the sun imbues the water molecules in sun-ripened fruits and vegetables with a special energy or structure. The superb life-force-enhancing effects of sun-charged living juices taken in whole-food form or juiced form are well-documented. However, adding distilled water to our diet, or fasting on distilled water will not pose any health problems. Hundreds of thousands of distilled water fasts have been conducted at fasting centers around the world over the last century with positive, energizing, healing, and in many cases, lifesaving results.

If you are concerned about “activating” distilled water with the energy of the sun, you can place a topless bowl of distilled water outside on a sunny day. The effect of the sun-drenched distilled water versus raw distilled water may or may not be discernible. All in all, pure distilled water straight out of a distiller is great for any body.


Question: Distilled water is slightly acidic. Is alkaline water better?

Answer by Dr. David Klein:

Fresh pure distilled water has neutral 7.0 pH. However, when exposed to the CO2 in the atmosphere, it becomes slightly acidic. All water absorbs some CO2 from the atmosphere. Since our saliva contains alkaline enzyme juices and our stomach secretes acid enzyme juices, the pH of our water is moot. Regardless of whether our water is slightly acidic when we first ingest it, the body easily buffers the water or water-and-food contents of our alimentary system to maintain homeostasis of the bloodstream within a narrow pH range of 7.35-7.45. We don’t think twice about eating a sweet orange, which is far more acidic than distilled water. Both are health-promoting.


Question: I have heard that distilled water leaches minerals from our cells. Is that true?

Answer by Dr. David Klein:

If, in this case, “leaching” implies that the distilled water acts against the body’s best interests in removing useful minerals from our cells, this assumption is incorrect—NO. Water in its pure distilled form is only good; it is inert and cannot act on the body. Distilled water can never force out essential body elements.

By virtue of its ultra low viscosity, distilled water efficiently carries or transports wastes and stores of toxins, including harmful inorganic minerals, out of the cells, tissues and bones, for elimination via sweat, respiration, urination, etc. So, when we drink only distilled water, we are assisting our body’s ability to eliminate toxins.

When people make dietary improvements, such as reducing the proportion of cooked, acid-forming foods (such as meat, dairy, wheat, rice, bread, beans, coffee) while increasing the quantity of alkalizing fruit and vegetable foods, their bodies begin health-improvement actions, including the elimination of toxins, in the process of establishing healthy alkaline balance.

Acid wastes are dumped into the bloodstream and lymph, and then sent to the liver and kidneys for processing and elimination. The body must keep the blood pH near a uniform 7.4. If there is a slight shift toward the acid end, the body will buffer the blood acidity to maintain homeostasis. The blood itself has many buffers to help maintain the normal electrolyte balance. If necessary, the body will take alkaline minerals out of the bones to buffer the acids, but only under extraordinary conditions when the blood buffers are not adequate.

An elimination crisis need not be drastic and harmful, and even intense and uncomfortable cleansing is not to be feared. These elimination crises are always orthopathic, i.e., right and necessary. They can be gentle and 100 percent health-building if one secures extra rest during this time. The drinking of enough distilled water when thirsty (not in excess), will allow the crisis to continue, as it should, resulting in a steady improvement in health.

If a person adheres to a healthful plant-and-fruit-based diet with no grossly acid-forming foods as part of an overall healthful, low-stress lifestyle regimen, he or she will arrive at a condition excellent health after the old acid wastes are eliminated. Drinking distilled water will not cause harm, but rather, will help keep one internally clean and operating at optimum efficiency. I found distilled water to always induce a freshening effect during my initial rebuilding phase 30 years ago; I felt (and continue to feel) more energetic and healthy after drinking pure distilled water.

If one regularly drinks distilled water and cleans up his or her diet say only 75 to 90 percent, while still indulging in 25 to 10 percent of the grossly acidifying cooked foods (e.g., meat, dairy, cereals, breads, cakes, candies, pasta, rice, tofu, soy milk, beans, etc.), he or she will never get beyond the acid-poisoning phase, thus, the body will always be exerting itself to eliminate acid wastes, resulting in sub-par health. Thus, it is dietary and lifestyle stress, not distilled water, which is to blame for the loss of any useful minerals.

In his book Alkalize or Die, Dr. Theodore A. Baroody states that it is a myth that distilled water leaches minerals out of the body and it deprives us of important minerals we need from spring water. He concludes that distilled water is one of the safest forms of water. He writes: “Only distilled water produces a completely negative ion reaction in the system. Negative ions are alkaline-forming. All other forms of water contain varying amounts of positive (acid-forming) ions, except alkaline-restructured water. Tissue acid wastes, which lead to unwholesome death, are positively charged. Distilled water, being negatively charged, draws to it positively charged acid waste products and flushes them into elimination channels. Even though most distilled water tests acidic, critics of distilled water must understand that because of its negative charge, a more alkaline internal environment is created in the body when imbibed.”


Question: How much more important is it to drink water in disease, especially in acute disease, when all functioning is abnormally retarded, and effete material is being conveyed to the eliminating organs faster than those organs can dispose of it?

Answer by Dr. Hereward Carrington:

In all acute diseases, the prompt administration of water, internally and externally, will undoubtedly save more lives than any other single and immediate measure that can be adopted.

The importance of drinking considerably more water than we at present do—which in acute diseases becomes a vital necessity—is becoming more and more recognized and accepted by all advanced physicians and students of Natural Hygiene. With hardly an exception, modern writers upon these subjects are unanimous in contending that “less food and more water” would result in benefitting mankind immensely. It is now known that one of the most universal and harmful ills from which humanity suffers, viz., constipation, is very largely due to insufficient water drinking. An increase in the amount daily consumed, together with a properly reformed dietary, will relieve almost any case of this terrible disorder.

Three important questions at once arise in connection with this subject of water drinking, which we must now consider: they are what kind of water is best for us to drink?; how much; and when?; in other words, the questions of 1. quality, 2. quantity, and 3. periodicity.

1. Quality

The whole question of quality may be summed up in four words—the purer the better! Absolutely pure water does not, for all practical purposes, exist in nature—the purest being rain water that has been collected in clean vessels—though even this is somewhat contaminated by its passage through the air, absorbing impurities, noxious gases, etc., in its descent.

Filters are one huge farce. They separate the mechanical impurities from the liquid, but the minute organisms—the “life”—in the water is absolutely fails to touch, as it does any elements of gases dissolved in the water. Boiling will generally have the effect of killing the micro-organisms (though even this is extremely doubtful), but does not remove the (now dead) organic matter in the water—which is consequently retained herein! The process has also other disadvantages.

The only really pure water is distilled water; that is, water which has been evaporated into steam, leaving the solid ingredients behind, and reconverted into water in another cooler vessel, into which the steam is made to pass. This process is without serious disadvantages (though even here it is contended that various gases, previously in solution, pass over with the steam); but at all events, it is the best method known for obtaining water free from chemical, mechanical and organic impurities. It may be mentioned that the water found in fruits, vegetables and other organic compounds is absolutely pure.

Now the importance of pure water can hardly be overestimated. As a dilutant, it is far more efficacious than water containing any mineral or other substances in solution. The drinking of large quantities of water containing various salts, gases, mineral substances, etc., in solution, as is done in Saratoga, Carlsbad, etc., under medical advice, cannot be too strongly deprecated. All such matter is highly injurious to the living organism, and cannot possibly fail to be otherwise. Says Dr. Trall:

“Artificial mineral waters, and the saline, alkaline, ferruginous, sulfurous compounds of the ‘medicinal springs’, are pernicious beverages for the sick or well. The drugs they contain are not better, and no different in effect, than the same drugs taken from the apothecary shop. Those physicians who permit their patients to use them may be justified in thus yielding to popular prejudice; but to prescribe them argues strange ignorance of hygiene, or perhaps a worse motive.” Again: “All the medicinal and mineral springs, Vichy, are only modifications of the oceans, the great reservoirs of all the impurities that water can dissolve. No one things of drinking them when well, nor would anyone be content to have his food soaked in them. But, when sick, presto!. The more earthy, saline, alkaline, and mineral ingredients they contain, the more they are in demand! Such is fashion.”

As Dr. James C. Jackson so well remarked: “Every woman knows that she cannot wash clothes in hard water. It is scarcely less practicable to wash the blood in it.”

Inorganic Minerals Not Usable by Body

In considering this question of the value of water containing mineral salts in solution, we have simply to ask ourselves this question: Are the mineral salts and gasses contained in this water appropriable by the system? Either they must be utilized as food (in which case chemical changes must take place, altering the nature and composition of the salts contained in solution) or, the drug is not appropriable by the system, in which case it does and must pass through it in its unchanged mineral condition, entailing considerable loss of energy in its expulsion, and clogging the system throughout with refuse matter—acting, in fact, in every way, as would a drug or mineral salt taken in any other form. Since they cannot possibly be beneficial, they must obviously be harmful; and the “cures” effects at the various resorts are undoubtedly brought about in spite of the injurious mineral waters drunk, and on account of the improved dietary and other hygienic rules adopted by the patients during this period of treatment. As Doctor Rausse said: “If, during a cure by mineral springs, a temporary recovery is affected, then it is not by virtue of the minerals in the water, but by virtue of the water in the mineral springs, by virtue of the out-of-doors exercise, of pure open air and of good living.”

Mineral Waters Beget Problems

It is admitted that it is not known to what extent the drinking of mineral water alone would be of value, while Doctor Arany admits that diet is a very important feature in the cure at Carlsbad. It would be highly amusing, were it not tragic, to learn that patients who visit the mineral springs, and get “cured” at them, are considered in need of an “aftercure”—a cure to cure the cure! On pages 86—90 of the British-American Guide to Carlsbad are given a number of places that might be tried for the aftercure!

If the same amount of pure water were drunk as there is mineral water now disposed of, infinitely better results would doubtless follow. And in support of this I might state: It is worthy of remark that, at some places where “miracles” are claimed to be wrought by the effect of the water—as, for example, at Malvern—the water used is remarkable merely for its great purity and almost absolute freedom from mineral ingredients.

On the contrary, the direct and powerfully harmful effects of drinking water containing lime or other salts in solution is most forcibly shown in the following extract, which I quote at some length. It is as follows:

“The solid earthy matter which, by gradual accumulation in the body, brings on ossification, rigidity, decrepitude, and death, is principally phosphate of lime, or bone matter; carbonate of lime, or common chalk, and sulphate of lime, or plaster of Paris, with occasionally magnesia and other earthy substances.”

“We have seen that a process of consolidation begins at the earliest period of existence and continues without interruption until the body is changed from a comparatively fluid, elastic, and energetic state, to a solid, earthy, rigid, inactive condition, which terminates in death—that infancy, childhood, young, manhood, old age and decrepitude are but so many different conditions of the body or stages of the progress of consolidation or ossification—that the only difference in the body between old age and youth is the greater density, toughness and rigidity, and the greater proportion of calcareous earthy matter which enters into its composition.”

Inorganic Minerals Cause Ossification, Senility and Death

“The question now arises: What is the source of the calcareous earthy matter which thus accumulates in the system? It seems to be regarded as an axiom that all the solids of the body are continually built up and renewed from the blood. If so, everything which these solids contained is derived from the blood. The solids contain phosphates and carbonate of lime, which are, therefore, derived from the blood, in which, as already shown, these earthy substances are invariably found to a greater or less extent. The blood is renewed from the chyle, which is always found upon analysis to contain the same earthy substances as the blood and the solids. The chyle is renewed from the chime, and ultimately from the food and drink. The food and drink, then, which nourish the system, must, at the same time, be the primary source of the calcareous earthy matter which enters into the composition of the chime, the chyle, and the blood, and which is ultimately deposited in all the tissues, membranes, vessels and solids of the body—producing old age, decrepitude and natural death.

“Common table salt, which is used in the preparation of almost every kind of food, contains a fearfully large amount of calcareous earthy matter, and is productive of very great mischief to the animal economy.”

2. Quantity

The amount of water that should be daily consumed by the individual depends upon many and varied circumstances—such as the nature of the diet, the temperature of the atmosphere, the amount of its “dryness” or the reverse, the amount of exercise indulged in, the condition of the organism (whether healthy or diseased), etc. If the diet is largely fruit or other substances containing a large percentage of water, it is obvious that less need be drunk than if food is of the dry kind, or if it be stimulating. In the hot weather, we all drink considerably more than in the cooler, owing to the greater loss of water through perspiration; the same effect also resulting from vigorous exercise. Atmospheric dampness, or the reverse, would affect the thirst indirectly by its effect upon the bodily evaporation. But in all diseases, or whatever nature, water should be partaken of ad libitum. We should, in fact, encourage the desire for it in every possible way, and there is no disease whatever, in which pure water is other than decidedly beneficial in any reasonable quantities—provided that the diet be sufficiently restricted.

The dread of water drinking is one of those terrible superstitions which has doubtless sent thousands of unfortunate and deluded victims to a premature grave. It is possible, doubtless, for anyone to drink too much water—especially if that water be of a low temperature. Water drinking should always be gauged by the degree of thirst, and a normal person will never crave more than is good for him.

It must be understood that I am not advocating the practice of drinking great quantities of water at any time during the day; of “drowning the stomach,” as one author expressed it. One may have “too much of a good thing.”

But the quantity of water to be drunk is still an unsettled question; for, allowing for all the considerations at the commencement of this discussion, there must yet be some approximate amount that is possible to determine. Upon this question, opinions differ here as everywhere; but, without entering into the details, the pros and cons of the discussion, it may be stated that, on a rough estimate, and under ordinary normal conditions, from three to four pints of water are needed daily. All this water may safely be gathered from food, if we are on a proper diet. It may safely be said that any great and long continued reduction from the minimum amount needed will sooner or later show itself in some form of acute or chronic illness.

3. Periodicity

Coming now to the question as the time when water should be drunk, we can lay down the definite and certain rule that it should never be drunk at meals, and preferably not for at least one hour after the meal has been eaten. The effect of drinking water while eating is, first, to artificially moisten the food, thus hindering the normal and healthful flow of saliva and the other digestive juices; secondly, to dilute the various juices to an abnormal extent; and thirdly, to wash the food elements through the stomach and into the intestines before they have had time to become thoroughly liquefied and digested. The effects of this upon the welfare of the whole organism can only be described as direful. At other times during the day or night, water may be drink with comparative freedom, the quantity being dictated altogether by thirst.


Question: Why is distilled water the healthiest water?

Answer by Dr. R. W. Bernard:

One source of inorganic impurities in the blood is water, especially city water which has been chlorinated, fluoridated and “purified” by addition of aluminum compounds. Also, there is present in all water, including well and spring water, inorganic minerals which the body cannot use, and which are more or less harmful. The purest water is water free from all minerals, chemicals, and metals—distilled water. It is best to distill one’s own water at home with a distilling apparatus.

Distilled water is made by heating water until it is transformed into steam, leaving all the inorganic and organic impurities behind. The same is then cooled and condensed back into pure distilled water. All solid matter is left behind in the still, and only pure water, composed of hydrogen and oxygen, remains.

Many of those who oppose the use of distilled water claim it is “dead” water, and that the life element in distilled water is killed by the distilling process. To disprove this argument, we should point out that the minerals in ordinary water, as it is found in wells, in springs, and coming from city faucets, is inorganic. Such water has no more life than the mineral matter composing the soil, when in solution. Just as the minerals of the soil, being inorganic, cannot be assimilated by the human body, and would be harmful if ingested, so with the minerals present in spring water. It is first necessary that the plant, through its roots, absorb these minerals and that the plant transform them into an organic form or combination. It is only in this way that the body can use them. Otherwise, one would dissolve some oil in water and drinking the resulting liquid, and believe one is obtaining valuable minerals. The idea that one obtains minerals by drinking spring water is just as irrational. The minerals of spring water represent merely a more dilute solution of the minerals of the soil, dissolved directly or carried into them by rainfall, after passing through the soil.

There is no “life” in spring water except germ life—the micro-organisms that swarm around in it. While boiling water kills these germs, it does not get rid of their dead bodies. Boiled water contains the decomposing bodies of millions of dead germs. The only way to get rid of them is by distilling the water. The end-products of the decomposition of dead bacteria and germs, as well as their bodies, are indoles, skatoles, purines and other poisonous substances.

While spring and well water, due to the inorganic minerals they contain, are more or less objectionable, chlorinated city water is worse. Chlorine is the poison gas used in the first World War. Some authorities say that steam escaping from radiators supplied with chlorinated water causes disease in man, and kills plants in rooms heated by steam radiation.

In cities where water has been fluoridated, it contains small amounts of sodium fluoride, a rat poison, which, while not producing any immediate harmful effect, may have a gradual cumulative action, whose effects are yet undetermined.

All large cities add chemicals to water supplies to “purify” them, chief among which is alum. Other chemicals are used, too. These chemicals are present in the water we drink. Dr. Holder claims that aluminum in drinking water, by its cumulative action, may contribute to the origin of cancer.

But even in spring water without added chemicals, due to its inorganic lime and other minerals, does damage. The difference between youth and age is but a difference in the amount of calcareous mineral matter that has been deposited in the tissues of the body, making them tough and rigid. The symptoms of senility are caused by the long and gradual accumulation of these inorganic substances in the body. According to Dr. Robatham, hard spring water contains so much carbonate and sulphate of lime that it is calculated that a person who drinks an average amount of it daily will, in forty years, take into his body as much as would turn him into a life-sized statue, were not most of it eliminated. But some of it remains in the system, causing hardening of the arteries and stiffening of the tissues and joints, in spite of the action of the kidneys and skin in continuously throwing off these minerals. Dr. de la Torre writes:

“Did you ever notice the coat of hardened mineral deposits at the bottom of your tea kettle, caused by the deposition and incrustation of mineral matter, which the water, evaporated through boiling, has left behind? There you have a good illustration of what is happening in your body every day of your life, when you drink hard water. Water becomes saturated with minerals in solution up to a certain point. Beyond that point, more mineral added to the water will precipitate; that is, fall to the bottom of the container. When we boil water, we cause the evaporation of part of it. Hence, part of the minerals which the evaporated water was holding in solution precipitates, to the bottom of the pan or kettle we are using.”

“The same process is taking place in our body. The heat of the body is slowly but continually evaporating some of the water of the body, up to a certain extent, and to that extent is the solid matter being consolidated and deposited in the tissues, unless we have a strong excretory system, and unless the intake of mineral matter is below our powers of elimination.”

“Now, in concluding, let me bring this point to your mind. If you put distilled water in your old kettle, you will notice that gradually but surely, the pure distilled water, having a strong affinity for minerals, begins to dissolve the calcareous deposits incrustated at the bottom and sides of the kettle. And, if you keep changing the water, once it has become saturated with calcareous minerals, by the addition of more distilled water, it will be just a matter of time until all the incrustated minerals are dissolved.

“Just so it happens in our body. When we drink water, and supply natural methods of elimination, slowly but surely the old deposits that have been hardening our arteries, muscles and joints, causing arteriosclerosis, rheumatism and arthritis, gall bladder and kidney stones, will begin to be dissolved and eliminated; in this manner, that immediate cause of premature old age and disease will begin to overcome, especially if with the use of distilled water, we adopt the natural food diet, undergo the purifying process of fasting, and apply natural hygiene.”

“Instead of hard, chlorinated water (if we must use water) let us use only distilled water.”

Another cause of deposits and hardening of tissues, which leads to disease and premature senility is the deposit of urates in the tissues. Urates are salts of uric acid, and produced by consumption of such foods as meat, fowl and fish, which introduce uric acid into the body. Uratic infiltration is a form of petrification of certain tissues, due to the deposit of urates of dosium, together with some carbonates and phosphates. Urates are normally found in the urine, but in pathological conditions are deposited in the cartilages, ligaments and articular membranes. Urates deposit in the bladder as uratic calculi, or stones. They may settle in the hands and cause petrification of the articulations of the fingers, though they usually settle in the feet, especially the big toe. This form of degeneration is the cause of gout, rheumatism and arthritis. Urates can also settle in the endocardium (internal lining membrane of the heart), in the arteries and kidneys.

Uratic concretions are salts formed by combination of uric acid with sodium, magnesium and calcium, which are found with some quantity of sodium chloride, carbonate and phosphate of lime and hippuric acid. In order to neutralize uric acid, the blood is robbed of soda and lime.

Just as these deposits precipitated from the blood, so they can be redissolved. The first step is to prevent their further formation by discontinuing the use of flesh foods. The next step is to take measures to dissolve and eliminate the uric acid deposits, which, according to Dr. Cajal, are dissolved if treated with acids, being transformed first into crystals, and then eliminated through the kidneys. The best way to do this is by a special diet of acid fruits, and the use of distilled water, both of which help to dissolve and eliminate uratic deposits in the arteries and other parts of the body.


Question: What does a savvy medical doctor say about distilled water?

Answer by Otto Carque, M.D:

Water is one of the most characteristic substances of our planet. It may simultaneously appear in solid, liquid and gaseous form; it has been adapted as a unit of measure for the specific gravity of all other substances; it plays an important role in the circulation of the elements in the earth’s surface. From oceans and lakes, fields and forests, a continuous stream of water is rising as vapor into the atmosphere, to be recondensed in cooler regions and precipitated as rain or snow. Three-fourths of these precipitations, of course, return directly to the oceans, the rest falling on land, collecting in rivers and lakes or else penetrating the earth, perhaps to be brought to the surface again as springs and wells. When water falls as rain to the earth, it absorbs carbon dioxide, ammonia and other soluble gasses, if present, and washes the atmosphere free from dust particles and impurities. This meteoric water (rain or snow), although nearly free from dissolved minerals substances, is therefore by no means pure, except in very high altitudes and above the line of perpetual snow and ice.

From twenty-five to forty percent of the annual rainfall in the temperate zones soaks at once into the ground and passes downward through the soil to hardpan, to clayey or impervious layers, or to rock surface, thence through crevices, broken joints, or glacial drift deposits to the water table. From here it may flow along the slopes for many miles, until it finds its way again to the surface, either from the bottom of a lake, the bed of a river, the side of a hill or mountain, or supplying wells. Reappearing as spring water, it is free from all organic matter, but often rich in gases and minerals. The hardness of most spring water is chiefly due to its content of calcium bicarbonate, which is formed by the action of carbonic acid in rain water upon calcareous materials.

Absolutely pure water can be obtained only by repeated distillation of fairly pure water, in vessels constructed of silver. Distilled water, even when stored in porcelain or glass, quickly takes up small quantities of silicates, of which the containers are made. The purest water we can obtain in nature is the rain falling on high mountains, or in the country after several hours of heavy precipitation.

Even rain water contains some minute solid particles, which are necessary for the condensation of the water vapor in the atmosphere, but the earthy matter of rain water is infinitesimal compared to that of hard water. Bacteria are also present in rain water, which should be filtered if to be used for drinking purposes. Rain water is best stored in cement-lined wells, as metal poisoning may occur from water stored in galvanized tanks. Decaying organic matter increases the solvent power of water for metals, therefore corroding the containers and conveyance pipes. We hear of occasional cases of lead and zinc poisoning resulting from water stored too long in galvanized tanks, which should never be used for this purpose.

All spring waters are more or less hard, the degree of hardness being generally determined by their capacity for dissolving soap. In soft water, such as rain water, or distilled water, soap lathers immediately; in hard water, a considerable amount of soap is wasted before any lather is formed. This condition is caused by the calcium salts, carbonates and sulphate of lime, which unite with the fatty acids of the soap to produce new combinations. Only after these salts are chemically combined with the fatty acids can a satisfactory lather be made.

Calcium carbonate in spring water is formed by the presence of free carbonic acid gas (collected during its passage through the air as rain), which combines with the lime, taken up from the soil. Boiling the water breaks up the calcium carbonate into its component parts. The carbonic acid gas escapes into the air, and the lime is precipitated, but unless calcium carbonate was the only mineral present, the water may still be hard, although less so than before. Chloride of calcium and sulphate of calcium cannot be removed by boiling; for separating these substances, there is no better remedy than distillation. If a still is used to purify the drinking water, such water, from which a part of the impurities have been removed by boiling or filtering, will not clog or coat the apparatus with lime as readily as very hard waters.

The belief that hard waters are beneficial because they furnish the necessary lime to the human system, and that soft water causes soft bones and premature decay of the teeth, or dissolves some of the necessary elements of the mucous membranes of the stomach and intestines, has no foundation at all. Distilled water will not deprive living tissue of organic salts, as is often assumed.

Lime, to be of any benefit to the system, must be supplied in the organic form, such as found in fruits and vegetables. The common practice of giving lime water to babies cannot be justified in the light of modern physiological chemistry. In fact, very hard waters often cause dyspepsia and constipation, which are relieved by the use of soft or distilled water.

Vegetables cooked in hard water are rendered hard and indigestible. This is especially the case with legumes, as the sulphate of calcium in water, when boiled, forms hard indigestible compounds with the legumin, causing flatulency. There is no doubt that the use of distilled water tends to prolong life, as it prevents to a large extent the ossification of the arteries, and lessens the work of the kidneys.

Dr. Luther L. Von Wedekend, of the Navy Yard of Brooklyn NY, who has had wide experience in regard to distilled water, which is used exclusively in the U.S. Navy, write as follows:

“Any thinking person, medical or lay, who has even a mediocre knowledge of the process of elimination, not only of toxins, but the general run of excrementious matter from the human body, will at once recognize the therapeutic value of pure water; for if he thinks only a little, he will realize that this surplus of fluid in no way overtaxes the kidneys, but relieves it of its burden by sending to this filter a diluted instead of a concentrated solution, and that the process of elimination by the pore is vastly improved.”

It is unquestionable that well-aerated distiller water, i.e., purified water, is preferable to the usual hard spring waters. Those who live far away from the centers of population where distilled water can be had at reasonable prices, and who are doubtful about their water supply, should procure a small water still for their daily supply of drinking water.

Water is necessary to all forms of vegetable and animal life, even the lowest types. The change of matter which produces human energy is dependent upon the presence of water in the tissues. No vital action is possible without it. It makes up nearly two-thirds of the human body, and the following table gives the percentage of water in its various parts.

Teeth 10.0
Bones 13.0
Cartilage 55.0
Red Blood Corpuscles 68.7
Liver 71.5
Muscular tissues 75.0
Spleen 75.5
Lungs 80.0
Brain 80.5
Bile 86.0
Blood plasma 90.0
Blood serum 90.7
Lymph 94.0
Saliva 95.5
Gastric juice 99.5

The presence of water is essential in the processes of digestion and absorption, as a solvent for foods. It is likewise necessary for dissolving the various substances which have to be removed from the body through the excretory organs. More than one-half of the amount of water taken into the system is again discharged through the kidneys, about one-quarter through the skin, seventeen percent through the lungs, and four percent through the intestines. Thus we are constantly losing water in various ways. The air we exhale is saturated with moisture, and the skin is daily giving off from one to two pints of water, in the form of sweat during strenuous exercise. Under normal conditions, the kidneys discharge from two to three pints daily, but there are habitual drinkers of light alcoholic beverages, such as beer, who often consume from eight to ten pints of liquid during a single day, thus overtaxing and weakening the kidneys, and at the same time impoverishing the blood.

The amount of water actually needed by the body depends on various circumstances, principally on climate and occupation. The greater the functional activity of the organism, the greater the need for fluid. This need is indicated by thirst, which is best satisfied by pure water, but the larger part of the water necessary for the physiological functions of the system may be derived from our food, if judiciously selected. Thus, fruits contain a very large percentage of water, from 80 to 90 percent, so that people partaking freely of fresh fruits and vegetables need little or no water in addition to that supplied by their food. Furthermore, in nature’s products, we procure water in the purest form, distilled in her own laboratory, and this is undoubtedly the best and most hygienic way in which water can be taken. Besides, in fruits and vegetables, the water is in an organic combination with other elements, and in this state has the most beneficial action upon our system. A person living largely on these foods has very little desire for any liquid. It is only the excessive consumption of meat and other highly seasoned foods which creates an abnormal thirst. Certain animals, such as hares and rabbits, which feed on grasses and herbs, containing about 85% of water, never drink as long as they can find their natural food. Mother’s milk contains about 87% of water, and juicy fruits and succulent vegetables nearly come up to the same standard. A person consuming about four pounds of fresh fruit daily has in addition to about eight ounces of solid food, at least three pints of water of unsurpassed quality.

As already stated, in case of a high protein diet, more water is necessary than with a diet consisting largely of foods in which fats and carbohydrates predominate, because the waste products of the former need a large amount of water for their solution and excretion. We should not, however, entertain the idea that by copious water drinking we are able to flush the system like a sewer. This is a mistaken view, resulting from a lack of understanding of the physiological functions of the organism. Purification of the human organism is an electro-chemical process of the living cells. The waste products, like uric acid, sulfuric acid, carbonic acid, etc., must be first combined with some of the alkaline elements, principally sodium, before they can be taken up by the blood stream and excreted. If the diet is lacking in the necessary organic salts, large quantities of water will only complicate matters by thinning the blood and still further reducing its percentage of mineral elements. Similarly, the digestive juices and other fluids of the body will lose their strength. Digestion and elimination will be impaired, while the heart and kidneys will be overworked. On the other hand, a well-planned improvement of the diet will enrich the blood in the needful organic salts, and aid the system in the performance of its physiological functions, especially in the more complete digestion of foods, and in the excretion of waste matter.

The excessive use of table salt (inorganic chloride of sodium) which is often used as an aid to indigestion, cannot be condemned too severely. It creates an unnatural thirst, as it deprives the tissues of a large amount of water, on account of its diuretic properties. Moreover, a person who partakes of a beverage, not because he is thirsty, but because that beverage is palatable, is exceeding the actual needs of the system, and overtaxing his excretory organs. Indeed, a very large number of people think they cannot quench their thirst with plain water, but must have an ingredient which also pleases the palate. These artificially acquired cravings, largely due to wrong eating, are responsible for a good deal of over-drinking, with its fatal consequences. The thirsty person who cannot satisfy his thirst unless the beverage contains what is really a drug, has actually acquired a most pernicious habit. Among such unhygienic drinks can be classified the various intoxicating beverages, even if containing but a small percentage of alcohol, and coffee, tea, soda water and the numerous carbonated drinks which are dispensed at soda fountains and refreshment counters. All these drinks, when consumed regularly, convey something into the organism over and above the water itself, something that is not only distinctly injurious to the system, but that also offsets the beneficial action of the water. Furthermore, alcoholic beverages stimulate the kidneys and excessive excretions of urine, which constantly carry off necessary mineral elements from blood and lymph.

All fluids have to pass through the blood vessels of the stomach and the lacteals of the small intestine to the thoracic duct, which passes upward along the front of the spine and opens at the root of the neck into the large blood vessel leading to the heart. Thence the blood stream passes to every part and organ of the body, nourishing and cleansing the cells and forming digestive juices and glandular secretions. The organic salts, in performing their functions, use up vital electricity and magnetism, and must be renewed by means of natural food. Mineral waters, coffee, tea and alcoholic beverages do not supply these salts, but still further vitiate the already impoverished blood and lymph. In all such conditions, an exclusive fruit diet will be more beneficial than the taking of one or two gallons of liquid daily, for which there is no physiological needs.

There also exists a wide-spread and entirely unfounded notion that the salts contained in mineral waters supply the elements for the proper physiological functions of our organism. Careful investigations have shown repeatedly that inorganic substances, like lime, soda, potash, iron, silica, etc., contained in these waters, while they may enter into the circulation and produce some temporary chemical action, are not able to perform the vital processes in place of the highly organized salts of natural foods. The wonderful cures reported from renowned watering places must be attributed to the increased exercise in fresh air and a more or less restricted diet, rather than to the copious drinking from certain springs. Most of the mineral waters which are used as aperients give only temporary relief, and if regularly taken, produce a catarrhal condition of the alimentary canal. Pure water, with the addition of some unfermented fruit juices, is far more beneficial in such cases, as the mild organic acids of the fruits promote the normal action of the digestive organs, and help to overcome constipation.

As already pointed out, the best way to regulate the water supply of the system, is to adopt a simple and frugal diet, free from inorganic salt, spices and condiments, but with a liberal supply of salad plants and fresh fruits. Thus the desire for liquids will be greatly reduced, and whenever this occurs, it will be natural, and best satisfied with pure and softer water, in moderate quantity.

If liquids for which there is no physiological need are habitually taken into the system, it is certainly not in accordance with the laws of hygiene. No strict rules in regard to the quantity of water can be made, except that drinking during meals should be avoided, or at least reduced to a minimum. If there is an indication of thirst, the meal should consist largely of fresh fruit. Ice water should never be taken, and the temperature of drinking water should never be much below 50 degrees Fahrenheit. When the use of hot water is required internally, the temperature should be between 110 degrees and 120 degrees Fahrenheit, or slightly above blood heat.


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Annette Davidsson named Digestive Health Counselor with the Colitis & Crohn’s Health Recovery Center

I am happy to announce that Annette Davidsson has been named Digestive Health Counselor with the Colitis & Crohn’s Health Recovery Center. Annette brings 9 years of experience in wholistic health restoration coaching since healing up a lifetime of Crohn’s disease via the teachings in Self Healing Colitis & Crohn’s. Annnette is the author of her Yoga for Digestion Perfection DVD and has been a most popular yoga teacher.

Dr. Dave Klein, Director

Colitis & Crohn’s Health Recovery Center



New Digestion Perfection Symptom Assessment Service

Digestion Perfection Symptom Assessment Service

By Dr. David Klein

I’d like to help you to completely resolve your symptoms and develop perfect digestive and bowel health!

Disease and health are caused, mainly by our dietary habits. When we identify and discontinue the causes of our ills, and replace them with a new natural health-promoting diet following correct eating practices, symptoms cease, we heal and are able to build vibrant health. Millions have overcome their gastrointestinal dis-eases and achieved perfect digestive wellness by embracing our natural biological diet as part of a naturally healthful lifestyle. Health freedom is in our hands!

This Service is designed to give you the clear insight into the causes of your dis-ease symptoms and how to proceed with a healthful dietary healing and lifestyle program which resolves your symptoms and brings you vibrant wellness.

For full details about the scope of this Service, please click here to visit

Yours for perfect digestive health,

David Klein, Ph.D., H.D.
Digestion Perfection
Colitis & Crohn’s Health Recovery Center

Interview with Dr. David Klein: “How to Attain Ultimate Health”

Interview with Dr. David Klein by Shukul Kachwalla:

“How to Attain Ultimate Health”

My ulcerative colitis healing and health counseling stories.

Dr. David Klein

Colitis & Crohn’s Health Recovery Center

Animal Meats and Inflammatory Bowel Disease

Animal Meats and Inflammatory Bowel Disease

The Vegan Healing Diet as the Pathway to Lasting Health

by Dr. David Klein
Director of the Colitis & Crohn’s Health Recovery Center
Author of Self Healing Colitis & Crohn’s

ImageMeat (any animal flesh, including fish) is the single most causative dietary factor with colitis, Crohn’s disease and most other inflammatory bowel diseases (IBDs). I have never seen or heard of a case of complete and lasting healing of IBD where the person continued to eat meat. Dead animal foods do not bring life to sick people. They cannot because meat is mostly indigestible and it poisons the bowel, bloodstream and tissues while acidifying the body and undermining our health. Even infrequent meat eating can trigger a flare-up of IBD. Meat and dairy products of any kind are not essential to the human diet, and their use has been directly correlated with the major diseases prevalent in Western society, including IBD and colon cancer.

All of the nutrients which are essential to maintaining peak health and longevity are available from plant sources. Animal products are acid-forming, mucous-forming, high in fat, devoid of fiber and low in water content; they require great amounts of energy to digest, and usually putrefy in the bowel, creating an overload of “unfriendly” bacteria and toxic byproducts. When the body is too acidic from acid-forming foods, it will not be able to heal IBD until detoxification has occurred. When fats are cooked using high heat, free radicals are created which are known to cause cancer. Many people with IBD are lactose-intolerant, meaning they cannot digest milk sugars. In every case this author has seen, people do not overcome IBD until they stop eating meat and dairy products. Eating a diet high in cooked animal products destroys most people’s health, and it is advisable to eliminate all animal products from their diet: beef, pork, fowl, fish and dairy. When we stop eating animal products, we immediately liberate a great amount of physical energy which the body can use for detoxifying and healing itself.

Are We Carnivores?

In response to the question “Are we carnivores?”,  Dr. T. C Fry wrote:

A carnivore is an eater of carnage or flesh. This does not accurately portray animals said to be carnivores. Animals that live on other animals usually consume most of the animal, not merely the flesh. True carnivores lap the flowing and oozing blood of their prey with relish. They delight in the guts and its partially digested contents. And they will consume the bones and gristle (collagen or cartilage). Dogs, for instance, require about 1,700% as much calcium as humans, for animal flesh is extremely acid-forming. Blood and bones are required to offset the acidotic end materials. They also require about 1,200% more protein than humans. When you note the relish and gusto with which dogs go for whole animals, you can be sure that what carnivores need for their nourishment is quite delicious to them.

Do you relish the idea of crushing the life of a rabbit with your bare hands and teeth? Can you lick its blood with gusto, getting it over your face, hands and body? Would you dig into its guts with pleasure? Would you love to chew on its bones and gristle? Would you love to swallow chunks of its flesh, not being fastidious about swallowing hair and vermin that might be involved? Would you like to do the same for any plant-eating animal that you could apprehend, kill and consume while still in its warm and fresh state?

Of course, you and every unperverted person loves animals as fellow creatures on earth. Killing them is repulsive to you and eating them in the freshly killed state is even more disgusting to you. Yet, most of us do consume flesh and some organ meats while rejecting blood, bone, most fats and the entrails or offal. But we kill our animals by proxy. We denature and derange flesh and organs with heat and camouflage it with condiments. Does this describe a carnivore to you? Would you, in a state of nature, relish chasing down animals and eating them? Again, this is alien to your natural disposition and actually sickening.

True carnivores also secrete an enzyme called uricase to metabolize the some 5% uric acid in flesh. We secrete none and thusly must neutralize it with our alkaline minerals, primarily calcium. The resulting calcium urate crystals are one of the many pathogens of meat-eating, in this case giving rise to or contributing to gout, arthritis, rheumatism and bursitis.

Are humans natural meat-eaters? There are too many considerations in physiology, structure (miscalled anatomy), aesthetic disposition and psychology that characterize us as non-flesh eaters to even seriously entertain such notions.

I had a nutritionist tell me in front of an audience that we had canine teeth and that proved our meat-eating character. I responded with: “You really mean dog teeth, don’t you? Like fangs?” This caused her to redden. Then I related one of Abraham Lincoln’s favorite retorts: “If you counted a sheep’s tail as a leg, how many legs would it have?” Invariably the answer was “five”. To which Lincoln would respond: “Only four. Counting the tail as a leg doesn’t make it one.”

I think you’ll agree that we are not equipped in any aspect of our being as carnivores.

Are We Milk Drinkers?

Addressing the question “Are we milk drinkers, that is, are we sucklings of animals?”, Dr. T. C. Fry wrote:

I doubt that humans ever directly suckled cattle, goats, mares, camels, sheep and other animals. And, of course, the idea of doing this is obnoxious to our disposition. I refer, facetiously, to milk eaters as secondhand grass eaters although, to be sure, grass has all the nutrients necessary to support life.

While we can live on milks (certain Africans like the Masai live substantially on milk and blood, thus reducing themselves to parasite status), these are by no means our natural foods. Milk-drinking as a regular part of our intake is only a few hundred years old, with the exception of certain Arabic and African peoples.     

Milk-drinking is pathogenic. If milk and milk products were discontinued today, millions of people would cease to suffer sicknesses and pathologies within a short period. In fact, if this alone was discontinued, the hospitals would virtually empty out and physicians’ waiting rooms would be mostly vacated.

Milk-drinking is also an act by proxy. If we had to get milk directly from the teats of animals by suction, I’m sure we’d skirt milk altogether. I would and I’m sure you would, too.

Protein Putrefaction

The major food protein sources are animal products, beans, legumes, seeds, and nuts. All of these are typical sources of putrefaction, especially when eaten in meal-size quantities. Putrefaction, actually a fermentation process, is the bacteriological decomposition, or rotting, of nitrogenous foods or proteins in our gut which occurs under certain conditions of incorrect eating and insufficient secretion of digestive enzymes. Putrefaction of proteins proceeds easily at body temperatures, just as milk will spoil on a warm day. In our society, the putrefaction of meat and dairy products (except yogurt, which is partially digested by bacterial cultures in its preparation) is the major culprit in that regard. The byproducts of putrefaction include ammonias, sulfides, histamine, tyramine, cadaverine, putrescine, indoles, skatoles, and purines—all toxic compounds which poison the body and mind, leading to rapid aging, fatigue and disease. The body has a limited capacity to eliminate these. If some of these toxins should get into the blood, it is the liver’s job to neutralize them. However, when elimination is not complete, such as in cases of constipation or when the liver is impaired, these toxins will cause autointoxication and are typically a major factor in IBD.

Are We Protein Eaters?

Addressing the question “Are we protein eaters?”, Dr. T. C. Fry wrote:

To hear the exponents of the meat trust, you’d think we’re in imminent danger of disease and death if we fail to eat meat three times a day. The truth is that eating meat three times daily will cause the very conditions we’re taught to fear. We’re in no danger of protein deficiency unless we’re eating a 100% cooked food diet. On the other hand, there are grave dangers in eating cooked proteins. At normal cooking temperatures, proteins are coagulated, deaminated and largely oxidized. The nitrogenous materials are soil for putrefactive bacteria. The carbohydrate portions of cooked proteins are usable for caloric values but still present the problems that cooked carbohydrates pose.

If we must eat proteins, we must eat them raw to derive their full benefit. But proteins, per se, are not created as food. They are created by plant and animal life as components of organisms, seeds, enzymes, ova, etc. Most proteins of this nature have toxic protective compounds. The bean family has anti-enzyme factors. Eggs have avidin. Nuts also have anti-enzyme factors. Seeds of peaches, apples and many other fruits have hydrocyanide. Humans do not secrete the enzymes to negate or break down these toxic substances.

From fruits we derive as much protein as is present in mother’s milk for a growing baby! Moreover, fruit proteins come to us predigested as do other ripened fruit components. There are many alarmists who warn us about protein deficiencies of fruits and many other presumed deficiencies. If we developed in nature on fruits to our high state as anthropologists have found, then the real deficiencies are in the thinking of those who proclaim deficiencies. Their evidence is usually based on researches with pathological specimens, especially those whose metabolic and assimilative faculties are very impaired. They base their thinking from a standpoint of disease rather than health, from a modality and curing mentality rather than a correction of pathogenic practices. In saying that our natural foods are deficient, they are simultaneously proclaiming improvidence in nature. Or, in effect, saying: “God, you made a terrible mistake in providing for us and especially in giving us a sweet tooth.” Advocating the consumption of proteins and yet more proteins when those so advising know by their own researches and knowledge that the proteins will be cooked and contribute to heavy pathology is nothing less than criminal.

One more consideration: If we ate only proteins in their raw state we’d quickly become diseased and perhaps even suffer death! Why? Because various amino acids require from about 60% to 137% of their carbohydrate energy potential for their deamination and utilization. The net result would be starvation. That’s one reason so much weight is lost by the obese on protein diets. And the intoxication that results from putrefaction is the reason so many of these dieters become diseased, with some dying.

Are we protein eaters? Emphatically, no!

Hazards of Eating Meat

The following is an excerpt from the extensively researched book The Undigestible Truth About Meat by my colleague Dr. Gina Shaw, M.A., A.I.Y.S.:

Did you know that the two leading causes of death in the U.S. are directly related to the consumption of meat? When I use the term “meat,” in order to clear up any confusion anyone may have, I am referring to all animal flesh, be it from cows, turkeys, pigs, chickens, fish, in fact, any animal that lives and breathes and that humans consume! I am talking about all animal flesh.

Patrice Green, J.D., M.D. and Allison Lee Solin state that animal products easily account for our largest intake of pesticides and herbicides, in fact, more than 80 to 90% by some estimates.

Meat also has antibiotic residues. One half of all antibiotics in the U.S. alone are used in the production of livestock. Antibiotics, too, can contribute to hormone-disruptor exposure.

As if that isn’t enough, in a recent article entitled “Meat Your Death?” by Lawrence J. Jacobs, M.D. and Caroline Kweller, they report that a survey by Public Citizen, the Government Accountability Project, and the American Federation of Government Employees, found that 46% of federal inspectors had been unable to recall meat laden with animal feces, vomit, metal shards, and other contamination.

In 1998 USDA (United States Department of Agriculture) declared safe for human consumption animal carcasses carrying a host of diseases, such as cancers, tumors, open sores, poultry pneumonia, infection arthritis, and diseases caused by intestinal worms.

Food borne diseases such as campylobacter, listeria, E. coli, and salmonella affect millions of Americans and Britons each year and kill more than 5,000, particularly children, the elderly, and those with weak immune systems. In the vast majority of cases, people contract these diseases after eating animal products-meat, poultry, eggs, and dairy or from items contaminated by animal products or animal feces.

Animal food is highly acid-forming and, according to Dr. Robert Young, a microbiologist and nutritionist from the U.S., has high levels of bacteria, yeast/fungus and associated toxins.

Cooked animal foods are dead, enzymatically speaking. They lack enzymes which help us to break down foodstuff, they lack phytonutrients which are by their very nature abundant in fresh, raw plant foods and they lack many essential vitamins and minerals.

In a recent report by Dr. Green and Ms. Solin, they argue that organic meat, dairy and eggs certainly cannot be held to be a healthy option as not only do animal products contain cholesterol, and are typically high in fat, they have been found to significantly raise risks for heart disease, stroke, hypertension, obesity and cancer.

Meat is the most putrefactive of all foods. This means that meat is more liable to decay in the human gastrointestinal tract than any other food. Flesh, when it is eaten by humans, tends to undergo a process of decay in the stomach or intestinal tract causing a poisoning of the blood. Putrefaction in meat-eaters is evidenced by bad breath, heartburn, eructations and smelly stools, and it is probable that the attempts of the body to eliminate these wastes has a profound influence on the shortening of our life span.

If the body fluid that bathes our cells is overloaded with waste, an excessive secretion of bile, fatigue, weakening and aging are the inevitable results. The accumulation of toxic substances in the body causes the deterioration of the intestinal flora and the blood vessels gradually lose their natural elasticity—their walls become hardened and thickened. Irreversible damage to the organism will then inevitably occur.

The hardest thing for the human body to digest is cooked animal protein—it leaves us feeling very weak and tired. Protein, being the most complex of all food elements, makes its utilization the most complicated. Those people with impaired digestion will find it preferable to ingest a lesser quantity of concentrated protein which they will be more capable of utilizing, rather than a greater quantity which not only cannot be processed efficiently, but which may poison the body.

When protein is eaten in greater amounts than the body is capable of utilizing, the organism is subjected to the toxic byproducts of protein metabolism, which it has been unable to eliminate—and the inevitable result is degenerative disease.

Meat passes very slowly through the human digestive system, which is not designed to digest it. In fact, flesh foods can take about five days to pass out of the body (plant foods take about one day). During this time the disease-causing products of decaying meat are in constant contact with the digestive organs. The habit of eating animal flesh in its characteristic state of decomposition creates a poisonous state in the colon and wears out the intestinal tract prematurely.

Often, poisonous bacteria present in flesh foods are not destroyed by cooking, especially if the meat is undercooked, barbecued, or roasted on a spit—these are notorious sources of infection. The stomach will attempt to break down animal flesh with chemicals which are ill-equipped to handle flesh foods as we have such a low amount of hydrochloric acid, as compared with carnivorous animals. This hydrochloric acid we do have is also low in acidity, as compared to a carnivorous animal. Next, the animal flesh passes into the small intestine until it comes to the ileocecal valve. Passing through the ileocecal valve, it enters the cecum which is at the base of the ascending colon. From here the second stage of digestion starts. The chyme becomes a seething mass of intestinal flora. When dead bodies are incorporated in our food, the flora is putrefactive and their mission is to destroy. From the colon, they are drawn into the bloodstream by suction and, as they circulate around the body, disease or sickness is the inevitable result. On a fruit and vegetation diet, the natural flora are fermentative and break down this type of food—they are not pathogenic and are quite harmless to the body for the simple reason that we are not flesh eaters.

British and American Scientists who have studied intestinal bacteria of meat-eaters as compared to vegetarians have found significant differences. The bacteria in the meat eaters’ intestines react with digestive juices to produce chemicals which have been found to cause bowel cancer. This may explain why cancer of the bowel is very prevalent in meat-eating areas like North America and Western Europe, while it is extremely rare in vegetarian countries such as India. In the US, bowel cancer is the second most common form of cancer (second only to lung cancer). Conversely, recent studies have found that chicken meat is the most carcinogenic meat that people can eat due to the amount of the carcinogen PhIP contained in it—although, as we will find, all meat is dangerous and carcinogenic to the human body.

Cholesterol is mainly found in animal products. Meat, fish, poultry, dairy products and eggs, etc., all contain cholesterol, while plant products, on the whole, do not. Choosing lean cuts of meat is not enough; the cholesterol is mainly in the lean portion. Many people are surprised to learn that chicken contains as much cholesterol as beef. Every four-ounce serving of beef or chicken contains 100 milligrams of cholesterol. Most shellfish are very high in cholesterol. There is no “good cholesterol” in any food.

Colon cancer is acknowledged to be the predominant type of cancer in the United States, and it is the second leading cause of cancer mortality. An article in the Wall Street Journal several years ago tells about a study of colon cancer by Dr. William Haenzel, Dr. John W. Berg and others at the National Cancer Institute. Dr. Berg said: “There is now substantial evidence that beef is a key factor in determining bowel cancer incidence.”

Scientists have reported evidence that two characteristics of meat-based diets are specific influences in colon cancer:

1. Fecal transit time: a low-fiber diet allows carcinogens to be concentrated and held in contact with the bowel mucosa for long periods, while a high residue diet (a vegetarian diet) produces more rapid passage of body waste.

2. Influence of the diet on the amount of carcinogens produced by the body: it has been found that meat fat tends toward production of carcinogens in the intestine.

Let us now examine the charge that flesh-eating is supposed to be a superior source of protein. Well, upon examining the evidence, the truth is exactly opposite! The effects of encumbering our bodies with the proteins of other animals serve to promote diseased conditions of the human organism. Dr. Herbert M. Shelton wrote that allergy and anaphylaxis (a kind of toxic shock of the tissues) are not mysterious and that they are due to long-standing poisoning of the body by excess or inappropriate protein foods. Animal proteins are often not reduced to their constituent amino acids, but are absorbed in more complex form. Absorption by the body of such partially digested proteins poisons the human body and so-called “allergic symptoms” may result in gout, arthritis, cancer, or any one or more of a host of degenerative diseases.

Dr. Neal Barnard of the Physicians Committee for Responsible Medicine, in reviewing recent research findings, stated that it has long been known that cooked red meat contains cancer-causing heterocyclic amines, which form as the meat is heated, but the U.S. National Cancer Institute has shown that oven-broiled, pan-fried or grilled/barbecued chicken carries an even bigger load of these carcinogens than does red meat. In fact, they argue that chicken is far more cancer-causing than red meat (the number of PhIPs in a well-done steak contains about 30ng/g, but grilled chicken reached 480ng/g). These dangerous chemicals are strongly linked to colon cancer, but may also contribute to breast cancer. Conversely, Dr. Barnard also mentions that the cholesterol content of chicken is actually the same as that of beef, and the fat content is not much different, either.

As previously mentioned, vegetarians have lower rates of colon cancer than non-vegetarians (Phillips, 1980). Incidence of colon cancer has been strongly linked to the consumption of meat (Armstrong, 1975). Willett (1990) carried out a study of over 88,000 women aged between 34 and 59 years. The study found that women eating red meat daily ran over twice the risk of developing colon cancer than women eating red meat less than once a month. Reduced incidence of colon cancer in vegetarians may be attributed to dietary differences which include increased fiber intake, increased consumption of fruit and vegetables, and decreased intake of total fat and saturated fat.

The mechanism by which a vegetarian diet is protective against colon cancer is unclear and a great deal of research is being carried out in this area. It has been suggested that secondary bile acids are carcinogens, which may play an important role in colon cancer. These are derived by bacterial metabolism from primary bile acids made in the liver and secreted into the intestine. Vegetarians have lower levels of secondary bile acids than non-vegetarians (Turjiman, 1984). The differences in bacterial populations between the intestines of vegetarians and non-vegetarians may also be important. Bacterial flora in vegetarians has been shown to possess reduced ability to transform bile acids into potential carcinogens.

The role of dietary fiber in prevention of colon cancer may also be important, as was first noted in 1971 when it was suggested that the high incidence of colon cancer in Western countries was linked to low fiber diets. Other dietary components associated with high fiber foods have also been implicated as having protective effects.

Leukemia is the overproduction of white blood cells to contend with toxic materials in the blood, due to the byproducts of protein breakdown. As you are probably aware, leukemia is a type of blood cancer and, as such, the causes (a meat-based diet) would inevitably be the same as for the causes of cancer (above). Dr. Paul Kouchakoff discovered, in his extensive experiments, that cooked meat causes a tremendous proliferation of white blood cells in the bloodstream—the increase is two to four times that of normal proliferation! The body produces white blood cells in order to surround toxic particles and to escort them to the nearest exit point, usually the kidneys.

Leukemia is always associated with an extremely high amount of uric acid in the blood. Uric acid is an inevitable byproduct of meat consumption, as mentioned in the first chapter. In fact, animal products are comprised of approximately 15% uric acid!.

Diverticular disease affects the colon. It occurs frequently in Western countries, where intake of dietary fiber is low. Gear (1979) found diverticular disease to be less frequent in vegetarians, twelve% of vegetarians had diverticular disease, compared with thirty-three% of non-vegetarians. This is thought to be due to the increased fiber of vegetarian diets.

The China Project on Nutrition, Health and Environment was a massive study involving researchers from China, Cornell University in Boston, and the University of Oxford researching the relationships between diet, lifestyles and disease-related mortality in 6,500 Chinese subjects from 65 mostly rural or semi-rural counties. The rural Chinese diet is largely vegetarian or vegan, and involves less total protein, less animal protein, less total fat and animal fat, and more carbohydrate and fiber than the average Western diet. Blood cholesterol levels are significantly lower. Heart disease, cancer, obesity, diabetes and osteoporosis are all uncommon. Areas in which they are becoming more frequent are areas where the population has moved towards a more Western diet, with increasing consumption of animal products. The China Health Project has clearly demonstrated the health benefits of a diet based on plant foods. One of the project’s coordinators, Dr. T. Colin Campbell of Cornell University, stated: “We’re basically a vegetarian species and should be eating a wide variety of plant foods and minimizing our intake of animal foods.”

Research shows that adding fire to food causes dangerous changes in the food structure, including the creation of carcinogenic substances. According to research performed by cancerologist Dr. Bruce Ames, professor of Biochemistry and Molecular Biology at The University of California, Berkeley, various groups of chemicals from cooked food cause tumors: nitrosamines are created from fish, poultry or meat cooked in gas ovens and barbecues, as nitrogen oxides within gas flames interact with fat residues; hetrocyclic amines form from heating proteins and amino acids; polycyclic hydrocarbons are created by charring meat; mucoid plaque, a thick tar-like substance, builds up in the intestines on a diet of cooked foods. Mucoid plaque is caused by uneliminated, partially-digested, putrefying cooked fatty and starchy foods eaten in association with high-protein flesh foods; lipofuscin is another toxin: an accumulation of waste materials throughout the body and within cells of the skin, manifesting as age-spots, in the liver as liver spots and in the nervous system, including the brain, possibly contributing to ossification of gray matter and senility.

From the book Diet, Nutrition and Cancer published by the Nutritional Research Council of the American Academy of Sciences (1982) and the FDA (Food and Drug Administration) Office of Toxicological Sciences, carcinogens in heated foods include: hydroperoxide, alkoxy, endoperoxides and epoxides in heated meat, eggs, fish and pasteurized milk; ally aldehyde (acrolein), butyric acid, nitropyrene, nitrobenzene and nitrosamines from heated fats and oils; indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putrecine, nervine and mercaptins in cheese.

Raw food is the optimum diet for humankind. Fired foods lose their nutrient content by up to 80% and their protein usability by approximately 50%. Cooking also destroys 60 to 70% of the vitamins, up to 96% of vitamin B12 and 100% of many of the lesser factors, such as gibberellins, anthrocyans, nobelitin, and tangeretin, which boost the immune system and other body functions. According to Dr. Paul Kouchakoff, every time we eat cooked food, our bodies produce a proliferation of white blood cells to get rid of the invader! This does not happen when we eat raw plant foods.

In Conclusion

A harmonizing, low-fat, fruit-based, alkalizing, properly combined vegan diet of 75% to 100% raw, un-cooked, non-antagonistic foods is the only way to go for healing colitis, Crohn’s and all other gastrointestinal diseases. and for staying healthy. I have personally helped over 3,000 clients heal IBD via my Vegan Healing Diet Plan. For more information on my Vegan Healing Diet Plan please visit and

Does Your Digestion Suck?

Does Your Digestion Suck?

by David Klein, Ph.D., H.D.
Director of the Colitis & Crohn’s Health Recovery Center
Author of Digestion Perfection and Self Healing Colitis & Crohn’s


Does your digestion suck? It’s not your body’s fault. The problem is the WAY you are eating.

Twenty-five to seventy-five percent of the food people eat does not digest — it’s money down the loo! Undigested food in the bowel rots, poisoning us with morbid matter, undermining our health and stealing our happiness.

You can learn HOW to eat to digest 100% of the food you eat and overcome toxemia and most diseases. My Digestion Perfection e-book teaches just that. It will pay for itself in just two days and save you thousands of dollars a year, as you heal your body, stoke your cells with more nutrients, and boost your vitality and sex appeal.

Digestion (and superior nutrition) is a matter of:

1. Selection of biologically compatible foods we can digest, and from which we can obtain the broad spectrum of the nutrients we need to maintain vibrantly dynamic health and longevity, without toxic factors.

2. Preparation of natural foods in the simplest ways to preserve their nutritional integrity and aesthetic appeal.

3. Combining foods of differing biochemical compositions compatibly with respect to the limitations of our digestive enzyme secretions, so that they can be digested completely with no fermentation, putrefaction, gas and other effects of indigestion.

4. Sequencing our meals (in proper order) with respect to their different bowel transit times to promote complete digestion and elimination and maximum energy.

5. Eating foods in a manner by which we can derive maximum nutrition without overburdening our digestive organs.

Digestion Perfection is the most complete book ever written on selecting, preparing, combining, sequencing and eating foods healthfully. It answers every question in its 46 sections, showing how to eat your natural diet for healing and achieving perfect digestive health and vitality. The six expert authors deliver the time-tested science behind this vital practice we call “healthful eating.” It includes my Vegan Healing Diet and Vegan Post-Healing Diet Plans, as well as a food combining chart, recipes, menus, rare insightful sections on how to evolve beyond emotional eating habits, and lots more.

Get all of the information you need about HOW to eat correctly in order to heal and live in a clean, energetic, optimally-performing body with no more gastrointestinal troubles! Vibrant health can be yours with a quiet digestive system that works like a dream! The practice of proper food combining and sequencing yields instant results. And the simpler you eat, the greater the benefits and pleasure. Healthful eating is easy…naturally!

Section Titles

It’s Powerful Stuff!
Combining Foods Compatibly For Easy Digestion and Great Health
Food Combining For Good Digestion
Food Classification
The Rationale of Food Combining
Food Combining Chart
The Real Cause of Acid Indigestion
The Necessity of Proper Food Combining
Food Combining Rules – Updating, Exceptions
The Protocol of Food Combining
Correctly Combining Starches
Eating Simple Meals for Best Digestion and Nutrition
The Reporter’s Advisor — Health-Related Questions — Advice — Answers
Food Combining
Recipes and Menus Utilizing Correct Food Combining
Combining Nuts and Sweet Fruits
How to Combine Tomatoes
Tips on Combining Lettuce
Combining Avocados
Combining Citrus Fruits for Best Digestion
Go For That Lettuce and Celery
Figs For Health
How To Get More Value From Your Foods
Reader Experiences
How to Choose Perfect Fruits and Vegetables
Recipes for Entertaining
The Crux of Food Combining
In What Order Should You Eat Foods?
Food Combining Simplified
How I Overcame an Acid Condition in My Body
Guidelines for Determining the Correct Human Dietary
We Are Fruit Eaters
Humans and Fruit: Symbiotic Partners in Life
Is Your Food Digesting or Rotting in Your Gut?
Food Combining for Optimum Digestion
Food Combining Guidelines
Do We Need to Take Digestive Enzymes if Our Digestion is Weak?
Flu Viruses or Combo Abombos? — Discerning the Real cause of Influenza
Tools for Success Along the Healthful Eating Path
Five Keys to Eating Sweet Fruit Meals
How to Overcome Any Gastric Distress When Beginning Your Natural Diet
Chew, Chew, Chew Your Food Very Well!
Twelve Reasons Why We Overeat and How to Overcome
Getting to the Core of Your Appetites via the Somatic Inquiry
Vegan Healing Diet
Vegan Post-Healing Diet


“The best nutrition book I’ve read.” -Marcos Rodríguez Alcaino, Chile

“A wonderful e-book on food combining. It has everything I’d ever want to know about the subject and more.” -Marilyn Gordon, Board Certified Hypnotherapist, BCH, CI, Oakland, California


Our Mango Tree Has 1000s of Flowers!


This is one of the finest pleasures for a healthful living enthusiast living on the paradisaical island of Maui.  After healing our inflammatory bowel diseases (ulcerative colitis and Crohn’s), my wife and I passionately plunged into organic gardening and orcharding. It’s joyous to nurture and eat the fruits of our labors. We are hoping this mango tree will feed us for months, reducing our food bill by at least one-half and bringing us many tasty delights. Nature’s abundance is ours to reap!

Dr. David Klein

Colitis & Crohn’s Health Recovery Center

“The Vegan Healing Diet” on Raw Health Talk Web Radio Today

Listen to Dr. David Klein, Director of the Colitis & Crohn’s Health Recovery Center speak on

“The Vegan Healing Diet.”

Each Tuesday Dr. Klein hosts Raw Health Talk, a web radio show exposing the raw truth about natural healing and vibrant health.

Visit to listen live and hear the archived shows and sign up for show notices.


Listen to Dr. David Klein Speak on “Your Amazing Self-healing Power”

Listen to Dr. David Klein, Director of the Colitis & Crohn’s Health Recovery Center speak on

“Your Amazing Self-healing Power”–your-amazing-self-healing-powers

Each Tuesday Dr. Klein hosts Raw Health Talk, a web radio show exposing the raw truth about natural healing and vibrant health.

Visit to sign up for show notices.



New Website:

My new website:

Learn the Vegan Healing Diet TM from my Self Healing Colitis & Crohn’s book.

Dr. David Klein

Colitis & Crohn’s Health Recovery Center