Posts Tagged ‘ healing ’

“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.



Bananas: The Ideal Food For Healing Colitis & Crohn’s

SHCC-4th-cvr-3.5-inBananas: The Ideal Food For Healing Colitis & Crohn’s
by Dr. T. C. Fry
Adapted from Self Healing Colitis & Crohn’s 4th Edition by Dr. David Klein


Bananas deserve the highest rank as food for humans. They are among the oldest foods of humans and has been treasured for its deliciousness. For healing inflammatory bowel diseases, ripe organic bananas rank as the #1 most beneficial food. Eaten whole or sliced, mashed or blended with water or fresh-made non-acidic fruit juice and fresh-made celery and lettuce juice, bananas promote healing. The nutritional and soothing healing power of a home-made smoothie made from ripe bananas, dates, apple-celery-lettuce juice or grape-celery-lettuce juice is unsurpassed by any natural or man-made concoction man ever came up with.

The ancients referred to the banana plant as the “Paradise Tree” and its fruit as the “fruit of paradise.” Never has there been a more apropos description of a food. Bananas are one of our most important foods and deserve a far greater role in our diet—in fact, they should be our foremost item of diet as they are with many tropical peoples, who also eat other tropical fruits such as breadfruit, jakfruit, coconut, mango, etc.

We are a class of frugivores that achieved our high development with fruits of the tree as the bulk of our diet. Fruits of the tree in our pristine habitat were mostly sweet fruits such as bananas, figs, grapes and dates.

In its general suitability and beneficence in the human diet, few foods approach the banana. It is, ecologically and biologically, our most ideal food. Dates, figs, grapes, melons and oranges, quite common foods, deserve a place in our diet, but in the final analysis, the banana wins on practically every count: economy, nutrition, convenience, plenitude, deliciousness, etc. Apples are a wholesome food, but they are woefully deficient in protein, having only 0.2% by dry weight and then only two or three of the essential amino acids, whereas bananas have all the essential amino acids and have about 5.2% protein dry weight.

Bananas are available all through the year. It is best to buy them organically 
grown and green for ripening at home, where ripening conditions can be controlled—you can try putting them in a brown paper bag overnight, and expose them to air during the day. Commercially grown bananas are usually picked long before they are ripe and nutritionally mature, and “gassed” with ethylene to facilitate ripening, as well as treated with such toxic chemicals as methyl bromide and aldicarb. Ethylene is the naturally occurring ripening gas produced by fruits; it is commercially synthesized by pyrolysis of hydrocarbons. Some organically grown bananas may also be gassed with ethylene, so your best chance for getting ungassed organic bananas may be to get them green. It also behooves you to ask your produce supplier if the bananas have been gassed, and to request ungassed organic bananas.

Select bananas free from surface bruises, with skin intact at both tips. Ripen at room temperature. When the skin is bright yellow speckled with brown, the starch has changed to fruit sugar, and the fruit will be tender sweet, and easy to digest. Fruit that ripens with brown speckles may not have been gassed, as I have been told that gassed bananas ripen with dark streaks and blotches instead of the brown speckles. I have found that speckled fruit is uniformly delightful in taste, so I am inclined to give some credence to this speculation.

I stress bananas as a major item in the diet primarily for reasons of overall goodness, availability and economy. It is of course beneficial to include other fruits as food, such as fresh figs, dates, grapes or some other highly nutritious fruits, plus greens, some sea soft vegetables and nuts (after inflammation has ceased).

Humans are frugivores to their very cores! We’ll do best if we respect our natural disposition. The banana is one of the ideal foods in the human diet.

Colitis & Crohn’s Health Recovery Center

Healing is Delicious: The Vegan Healing Diet

Dr. David Klein
Colitis & Crohn’s Health Recovery Center

Food Combining For Digestion Perfection

Food Combining For Digestion Perfection

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

Food combining is the selection, preparation and consumption of foods which are compatible with our digestive physiology for our meals; this greatly enhances our digestion and promotes optimum health. Everyone soon benefits from this simple practice.

Why Practice Food Combining?

We need to practice proper food combining because constitutionally we are not omnivores. We are designed to eat simple meals of primarily one kind of food at a time which is suited to our fruitarian constitution, as we would procure in nature. While mono meals (one type of food per meal) yield the best results, simple meals of 2 or 3 different compatible foods also work well.

We have digestive limitations–we cannot completely digest haphazard and complex food combinations, as evidenced by indigestion, flatulence, acid reflux, diarrhea, vomiting, irritable bowel, body odors, colds, flu, pimples, dandruff, chronic pain, fatigue, earaches, colds, sore throats, fevers and countless other signs of toxemia. This is because meals of improperly combined foods limit or negate digestion–the foods will decompose or rot in the gut, poisoning us and potentially leading to irritable bowel, colitis, Crohn’s disease, GERD and many other gastrointestinal diseases.

If we have chronic gastrointestinal gas, queasiness, bloating and body odors we are not healthy, even if we feel “fine” in some ways. Toxic matter and gases in the body erode our health, sooner or later leading to disease and suffering. Those who can seemingly eat “anything” are, ultimately, not going to get away with it. In fact, hygienic physiologists agree that over ninety percent of all known common maladies and major diseases are caused by autointoxication, i.e., self-poisoning, mainly from eating diets which are incompatible with our physiological constitution and systemic capabilities. The old Chinese saying holds true: “Disease enters through the mouth.”

The practice of food combining is supported by overwhelming scientific evidence. During the United States Civil War era a medical doctor named Beaumont performed many clinical tests on a man who, by virtue of an unusual injury, had a temporary hole extending to the exterior of his abdomen which afforded direct sampling of his stomach contents under various eating conditions. Those observations were used subsequently by 19th century physiologists Dr. John H. Tilden and Dr. Herbert M. Shelton in the formulation of food combining guidelines. Dr. Shelton’s classic, “Food Combining Made Easy,” has helped millions. Furthermore, food combining instructions date back to ancient times, as revealed by Kosher dietary laws and ancient yogic texts.

The Physiology of Digestion

Specific digestive enzymes are required to digest specific food components, i.e., to split certain molecules into assimilable and usable components. Herewith are the physiological basics of digestion with regard to food combining.

Starch digestion begins in the mouth. Salivary amylase enzymes/juices are secreted when we chew starchy foods. Therefore, we must chew starchy food well, mixing our saliva with the food (the process known as “insalivation”). Our salivary enzymes are highly alkaline and their functionality is weakened when mixed with acids. When alkaline and acid enzymes are mixed the pHs cancel out and digestion is impaired. Therefore, we must not consume acid fruits with starchy foods.

Strong acidic digestive enzymes (hydrochloric acid and pepsin) are secreted in the stomach when we eat high-protein foods (e.g., nuts, seeds and avocado). If we eat starchy foods with high-protein foods, the alkaline salivary enzymes will mix with the acidic stomach enzymes in the stomach, curtailing digestion, causing the starches to ferment and proteins to putrefy in the gut. Thus, it is obvious that nuts and white potatoes or grains cannot digest well together. This also applies to the conventional combinations of meat with potatoes, pasta with meatballs, pizza with cheese and meat, hamburgers and hot dogs on buns, meat and bread sandwiches with mayonnaise and butter, cereal with milk, and rice with tofu or beans.

Fruits are predigested by the ripening action of the sun and their enzymes. As such, they require little digestion in the body. Their nutrients need to be absorbed into the bloodstream within 10 to 60 minutes–otherwise, the sugars will warm up and ferment. The denser, bulkier fruits which have a bit of fat, such as bananas, require the longest detention time in the stomach–about an hour. There they are mixed with a small amount of bodily water and gradually released into the small intestine. Fruits digest best by themselves or with “neutral” green vegetables. The “neutral” vegetables (such as celery, lettuce and kale) are so called because their starch, protein and fat content is low and, thus, their digestion will not interfere with the digestion of fruit. In fact, the inclusion of greens with fruit meals generally aids digestion by virtue of their fiber and complimentary nutrient content. Energetically, greens with fruit is known to have a balancing effect.

The fat in fatty foods (most of which are also high in protein) is primarily digested in the upper part of the small intestine. Fat is emulsified (broken down into small, assimilable droplets) by the strong alkaline enzymes in bile. Bile is made in the liver, sent to the gallbladder and secreted into the duodenum. When large complex meals are eaten, the food will be held up in the stomach for many hours and the fat will likely become rancid and rendered unusable before it can be acted upon by bile.

The complete digestion of starch, protein and fat requires time–approximately 1 to 2 hours for raw food meals and several hours longer for cooked foods. The digestion of these nutrients also requires full-strength enzymatic action. If starchy and fatty high-protein foods are ingested with water, beverages and watery fruit, the additional liquid content will dilute the concentration of the digestive enzymes, reducing their effectiveness.

If sweet, non-acid fruit is eaten with large portions of starchy and/or fatty high-protein foods, they will be detained for more than an hour in the stomach and will transit more slowly through the bowel. Their sugars will warm up and ferment, potentially causing all sorts of problems, including irritable bowel, candida albicans overgrowth, gassiness, diarrhea, vomiting and brain fog. Furthermore, simultaneous high concentrations of sugar and fat in the bloodstream causes problems with blood sugar metabolism, such as diabetes.

If small portions of starchy and/or fatty high-protein foods are eaten with large portions of sweet fruits or juices, this hinders the body’s ability to sense the presence of the starch, protein and fat. The digestive enzymes they require may not be secreted, and fermentation and putrefaction will likely occur. As an example, nuts/seeds/butters/avocado added to sweet, non-acid fruit smoothies will not be digested.
The combining of minimal amounts of acid fruits with fatty-protein foods (such as in a salad dressing) tends to digest well for some people because the acids in the fruits aid in the breaking down of protein molecules.

Test It Yourself and You’ll Quickly Know

The validity of the food combining guidelines (or “rules”) has been readily confirmed by everyone who has diligently applied them. A properly combined, alkalizing, low-fat, vegan diet of 75 percent or more raw, vegan foods will clear up most digestive maladies in short order.

In my own case, after 8 horrific years of ulcerative colitis my g.i. system quieted down within 24 hours of adopting a fruit-based vegan diet and applying food combining protocol. I felt wonderfully well and healing was rapid. Previously, during my long siege of ulcerative colitis, my g.i. system had been a virtual erupting volcano when eating. Countless others have experienced similar relief of their g.i. ills. Everyone who adheres to these guidelines, avoiding overeating and incorporating other essential elements of healthful living, sooner or later derives the benefits of excellent digestion, absence of body odors, minimal or no gas, inoffensive feces, effortless defecation, clear urine, clearer skin, eyes and mind, more balanced composure, ideal weight level, greater physical stamina, faster healing, better sleep and youthful vitality.

When food combining is optimized, your digestion and elimination should be silent and effortless, and healthful eating should be a total pleasure.

For more in-depth information on food combining and natural healing via my Vegan Healing Diet Plan, please read “Self Healing Colitis & Crohn’s”; it’s available from You will learn how to set yourself free of the misery of gastrointestinal diseases and love eating like never before.