"If you will listen carefully to the Lord your God and do what he considers right, if you pay attention to his commands and obey all his laws, I will never make you suffer any of the diseases I made the Egyptians suffer, because I am the Lord who heals you."
-- Exodus 15:26
We need to look no further than the Laws of Kosher for evidence of the existence of God. His laws of nutrition identically match what took mankind thousands of years of scientific effort to discover. The Jewish people have more-or-less obeyed God's dietary laws. They have typically lived better and longer lives as a result. On average, they outlive the rest of us by about 30 years. That's 30 years of being much more disease-free too.
The Bible is the best selling book in history, and it is also the most debated of all books. Some believers think of the Bible as a tool, while others consider it to be a history book, and another category of believers considers the Bible to be a guidebook for life. For eons, people have practiced its dietary edicts and in particular, it has been the Jewish people who followed the Bible's instructions most rigorously about which foods are acceptable. The foods Biblically blessed for human consumption are commonly called kosher foods. Modern Christians tend to ignore the kosher rules of the Old Testament section, using several quotes from The New Testament as justification. There is no place in the Bible where the Christ actually gave us permission to defy God. It was only Paul, who is falsely believed to have been one of the disciples. He is believed to have been one of the chosen twelve, despite his murderous history, and having never met the Christ.
God's laws of good nutrition are still relevant today, and our refusal to obey them has resulted in almost all of our diseases. This article proves that God was always wiser, and more knowledgeable than us. It also explains scientifically the reasons for his nutrition rules, and how his kosher diet is the ideal diet.
Science and technology have progressed at a dizzying rate in recent history. They have become so pervasive that people are now more likely to use science than the Bible to discriminate between what is good and what is bad for their families. Food consumption is probably the best example of this phenomena. We now have scientific agricultural organizations, the science of biology, and various distribution organizations which inform us about what is best for us to eat regularly, in addition to the government.
God is no longer in the equation, with the exception of farmers, who occasionally pray for desirable weather. Now the equation is scientific. Science has produced an impressive array of information about our foods, including their calories, glucose content, vitamins, minerals, and how all of these effect our bodies. Science has also provided us with the knowledge of which foods are the most beneficial and which ones promote diseases.
For the first time in history, we actually have the scientific capabilities to test if God was right. Was it possible for him to understand nutrition 6,000 years ago, without the aid of science?
"And God said, 'Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed to you it shall be for food.'"
-- Genesis 1:29
The food granted to man in the above passage was vegetation. Vegetation was acceptable so long as it originated on and above the Earth's surface, and so long as it produced seeds. Thus, it is quite clear that God originally had no qualms with vegetarian diets.
Despite the encouragement of underwater plant and algae consumption by certain rogue health food gurus, these are not healthy. They are forbidden by God's diet. Science has proven that seaweed and kelp are excellent bottom-feeding water cleaners. They are sometimes utilized in alternative medicine, due to their phenomenal ability to absorb toxins; especially heavy metals. They absorb lead, arsenic, mercury, uranium, boron, fluoride, chlorine, molybdenum, aluminum, cadmium, and nickel from the oceans. The same is true for most algae. By consuming such underwater plants, one also ingests these toxins. Undoubtedly, repeated ingestion of seaweed, kelp, and other underwater plants results in severe long-term disease consequences from toxicity, which would be impossible to trace back to the original cause. Mercury alone is a cumulative heavy metal poison that is known to cause permanent damage to the brain, kidneys, and the immune system. The National Institutes of Health warns that contaminated algae products cause liver damage, and even certified algae is potentially contaminated. This is because algae can only be accurately tested whenever the testing laboratory already knows what contaminants to test for. It is impossible to test for random unexpected contaminants, and these are found in sea water. With most algae supplementation, the infused ocean pollutants will accumulate inside the liver, doing cascading organ damage over time. When the symptoms of a dysfunctional liver become severe enough to get noticed, the unchecked damage is usually quite serious. Health Canada reported that almost all of the blue-green algae supplements that they tested contained organ toxins, and they strongly cautioned against their usage. God was right about underwater plants.
Not every plant bears seed, and not every tree bears fruit. This eliminates some plants as kosher (acceptable) food sources. Examples are mushrooms, ferns, lichens, molds, and mosses. Science tells us that mushrooms are the fungal spore-spreading vampires of the plant world. They bottom-feed off of the corpses of dead plants and animals instead of getting nutrients from the soil, and they often die in the presence of sunlight. Only experts can determine which mushrooms are safe, and even experts have died gruesome deaths from accidental mushroom poisonings. The risks are so great that commercial mushrooms are grown indoors with specially treated soil to prevent infestations of poisonous varieties. Even non-poisonous mushrooms feed candida, the harmful yeast that resides in the intestinal system and causes cavities. Candida stimulates hyperactive allergies and it compromises the immune system -- overwhelming the body with its toxic waste products. The side-effects of candida are seldom attributed to the foods being consumed, because we have been convinced by the broken health care system that random allergies and random illnesses are a normal and common part of life. When in actuality, everything happens for a reason. We were not designed to be routinely sick.
Ferns produce illness-inflicting spores just as mushrooms do, and like mushrooms, about half of the species are poisonous. A large portion of lichens are poisonous too. Some American Indian tribes used wolf lichen to create poisoned arrowheads. Ground lichen was the cause of death for 300 elk in Wyoming in 2004. Visiting elk from Colorado ate this lichen, which caused tissue decay and eventual death. The native elk were not effected, because their immune systems had developed a tolerance to the toxins. We shall skip the topics of molds and mosses, but most readers should already know. God was correct about mushrooms, ferns, lichens, molds, mosses, and all fungal lifeforms.
"Just as I gave you the green plants, I now give you everything. But you must not eat meat that has its lifeblood still in it."
-- Genesis 9:3-5
Bloody meat is undercooked meat. Eating uncooked or undercooked meats exposes a person to e. coli, almost every type of bacteria imaginable, and dozens of parasite varieties. Many people choose to eat "rare" steak, but would never consider engaging in drinking an animal's blood, even though they are doing so with their undercooked steaks. It is a very risky behavior. Most people experience occasional parasites, but this group is especially likely to have them in massive numbers, and the routine sicknesses that follow.
"Never eat any fat from cattle, sheep, or goats."
-- Leviticus 7:23
Both animals and humans store toxins inside of fat cells to isolate them from internal organs. These are the substances that are so toxic that a body is unable to excrete them. By consuming the fat of an animal, a person is ingesting something which has calories but no nutrition, and toxins but no benefits. A diet with any appreciable flesh fat therefore impairs overall health, is a known cause of cancer, and a major component of heart disease. The process of storing toxins inside fat partially explains why diet programs are so prone to fail. It is because without detoxification, a body simply cannot let go of its toxin-storing fat as a matter of self-defense, and most commercial diet programs increase the amount of toxins.
"Do not cook a young goat in its mother's milk."
-- Exodus 23:19
Milk interferes with the absorption of meat-iron and proteins which are important for muscle growth and general health; especially in children. For this reason, you should never consume milk with meat. Some Jewish people go so far as to not drink milk for six hours after consuming meat, but the Bible does not make a statement based on time.
"The rabbit, though it chews the cud, does not have a split hoof. It is unclean for you. And the pig, though it has a split hoof completely divided, does not chew the cud. It is unclean for you. You must not eat their meat or touch their carcasses. They are unclean for you... You must distinguish between the unclean and the clean, between living creatures that may be eaten [cloven hoofed and cud chewing] and those that may not be eaten."
-- Leviticus 11:6-8, 11:4-7
Distinguishing between clean and unclean foods has been largely ignored for centuries. Eating fats has become common, along with huge amounts of chemicals. We were granted surface vegetation and lean meat, but never something that was not previously alive. Chemicals in foods express the forbidden art of sorcery, for what is sorcery other than mixing concoctions together to defy the laws of nature?
The animals that are deemed clean (fit for consumption) are herbivores, while the unclean animals are either carnivores or scavengers. Pigs, for instance, are scavengers who will happily eat almost anything, which includes engaging in cannibalism and consuming their own wastes. They are notorious for being infested with parasites like tapeworms, because they roll around in feces and mud for most of their lives. Pigs also carry a parasite called trichinellosis. The U.S. Centers For Disease Control explained:
"Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called trichinella. Infection occurs commonly in certain wild carnivorous (meat-eating) animals, but may also occur in domestic pigs. Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort are the first symptoms of trichinellosis. Headaches, fevers, chills, cough, eye swelling, aching joints and muscle pains, itchy skin, diarrhea, or constipation follow. If the infection is heavy, patients may experience difficulty coordinating movements, and have heart and breathing problems. In severe cases, death can occur. For mild to moderate infections, most symptoms subside within a few months. Fatigue, weakness, and diarrhea may last for months."
Rabbits, despite being remarkably clean animals, also eat their own waste and often carry a bacteria called tularemia (rabbit fever). Those who eat and handle rabbits are susceptible to contracting this sometimes fatal disease. Tularemia was documented in the early 1900's during an outbreak in California, when the ailment became frequent with hunters, cooks, and agricultural workers.
"Of all the creatures living in the water of the seas and the streams, you may eat any that have fins and scales... Anything living in the water that does not have fins and scales is to be detestable to you."
-- Leviticus 11:9-12
Fish which do not have fins and scales are bottom feeders and scavengers. They collect wastes and toxins from the bottoms of the oceans. They are the cleanup crew of the environmental world. Scientists have discovered that fish with scales and fins are equipped with a digestive system that prevents the absorption of toxins into their flesh.
While the majority of fish have both fins and scales, many of the popular options, including shrimp, crab, lobster, mussels and squid are fin or scale-free, and thus they are forbidden. These bottom-feeders are full of toxins, and they are the only fish with LDL cholesterol. God was even correct about fish. He knew about cholesterol 6,000 years ago, without the aid of science.
"Therefore the Lord Himself shall give you a sign; Behold, a young woman shall conceive, and bear a son, and shall call his name Immanuel [Christ]. Butter and honey shall he eat, that he may know to refuse the evil, and choose the good."
-- Isaiah 7:14-7:15
Perhaps science will finally prove God wrong on this point, after all, he was promoting butter -- a saturated fat. The medical establishment has warned us for decades about the dangers of using saturated fats, such as butter. It has been very convenient for the corporations who make butter substitutes, and profits are soaring for cardiac medicine as never before. Their statements about saturated fats are false for all but exceptional cases.
Only naturally-occurring vitamins like those in butter can be readily absorbed into the body. Your body knows the difference between natural vitamins and the synthetic ones, even when chemists do not. Synthetic vitamins added to "enrich" many foods (like artificial butters) are not only practically useless, but they actually stress the body, since the body correctly identifies them as unnatural, potentially toxic substances, which should be flushed. In choosing the foods for his child (butter and honey), God was sure to point out the best.
Honey is composed primarily of carbohydrates and water. It also contains an important array of vitamins and minerals, including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, phosphorus, potassium, and zinc. Honey contains a variety of flavonoids and phenolic acids that act as anti-oxidants: scavenging and eliminating free radicals. The carbohydrate blend in honey is well-suited to sustain ideal blood sugar concentrations after strenuous physical activity. The potent anti-bacterial activity of honey has been used to keep wounds free from infection, while its anti-inflammatory attributes reduce pain and improve circulation; hastening healing processes. Honey stimulates the growth of tissue involved in healing. It boosts the immune system, while decreasing allergic reactions with its naturally-occurring antihistamines. It does not cause dramatic spikes in the blood sugar of diabetics as most other sweeteners do.
Mary G. Enig, PhD., from the Weston Price Foundation, reported:
"Fats from animal and vegetable sources provide a concentrated source of energy in the diet. They also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances. Fats [e.g. butter and cheese] as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E, and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes. Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources. Fats from animal sources also contain cholesterol, presented as the twin villain of the civilized diet. The lipid hypothesis (which began the butter and cholesterol hysteria) states that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease. It was proposed by a researcher named Ancel Keys in the late 1950's. Numerous subsequent studies have disputed his data and its resultant conclusions.
"Nevertheless, Keys' articles have received far more publicity that those presenting alternate views. The reason behind this is the usual one: money. The vegetable oil and food processing industries, who are the main beneficiaries of research which found fault with competing traditional foods, promoted and funded vast research designed to support the lipid hypothesis, which in turn supported their new hydrogenated oils industry. They paid for the 'scientific' results they got, and the medical establishment ran with them. There are many 'experts' who still assure us that the lipid hypothesis is backed by incontrovertible scientific proof, including the American Heart Association. Most people would be surprised to learn that there is, in fact, very little evidence to support the contention that a diet low in cholesterol and saturated fat actually reduces death from heart disease or in any way increases one's life span.
"Consider the following: Before 1920, coronary heart disease was rare in America -- so rare that when a young internist named Paul Dudley White introduced the German Electrocardiograph to his colleagues at Harvard University, they advised him to concentrate on a more profitable branch of medicine. The new machine revealed the presence of arterial blockages, thus permitting early diagnosis of coronary heart disease. But in those days, clogged arteries were a medical rarity, and White had to search for patients who could benefit from his new technology. During the next forty years, however, the incidence of coronary heart disease rose dramatically, so much so that by the mid 1950's, heart disease was the leading cause of death among Americans.
"Today, heart disease causes at least 40% of all U.S. deaths. If, as we have been told, heart disease results from the consumption of saturated fats, one would expect to find a corresponding increase in animal fat in the American diet. Actually, the reverse is true, and most people have been following the advice of their physicians and the American Heart Association. During the sixty-year period from 1910 to 1970, the proportion of traditional animal fat in the American diet declined from 83% to 62%, and butter consumption plummeted from eighteen pounds per person per year to four. During the past eighty years, dietary cholesterol intake has increased only 1%. During the same period, the percentage of dietary vegetable oils in the form of margarine, shortening and refined oils increased about 400% while the consumption of sugar and processed foods increased about 60%. Again, heart disease now causes at least 40% of all U.S. deaths, yet it was practically a freak occurrence when butter was a staple of the American diet. Americans are dying from heart disease in record numbers from chemically-manipulated hydrogenated oils -- the very ones they promised were going to save us.
"Hydrogenated oils are artificially processed oils that never appear in nature. They are created by food producers for the convenience of food producers -- primarily to add shelf life and consistency to foods, so that those foods can sit on the shelf for months at a time without going bad -- a clear indicator of their toxicity. Hydrogenated oils (chemically-perverted oils and butter substitutes) are the number one cause of heart disease, and a major contributor to neurological disorders around the world. Hydrogenated oils are poison to the human body. They accelerate the buildup of plaque in the arteries by causing inflammation, thus stimulating the body to patch the inflamed artery regions with calcium deposits. The human body simply cannot process these unnatural oils. As a result, they bring on heart disease far more quickly than could ever happen naturally."
Switching to olive oil and butter may be among the best ways to fend off not only heart disease, but cancer as well -- another well-known side effect of these man-made oils and fats. Most modern studies confirm this, but you will have to dig to find them, because the food industry and the medical establishment ignores them. It is difficult to know how much of this behavior is influenced by professional arrogance, years of brainwashing, and how much of it is just old-fashioned greed.
"For the Lord your God is bringing you into a good land, a land of brooks of water, of fountains and springs, that flow out of valleys and hills; a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey."
-- Deuteronomy 8:7-8
Olive oil was once scorned by the orthodox medical establishment, but it has recently become a recommendation. Olive oil contains cancer-fighting properties and its consumption leads to more efficient cardiac contractions. It contains large amounts of omega-3 and anti-oxidants. Spanish research shows that olive oil will prevent colon cancer. Coconut oil is the only food oil that matches olive oil for health benefits, but coconut oil quickly becomes rancid when heated.
If we ate all of our foods as God commanded in the Bible, then we would undoubtedly be much healthier and happier. It has probably been noticed whilst reading this article that the forbidden foods tend to be scavengers, who spend their lives consuming toxic materials and wastes. Whether it be seaweed, pigs, or shrimp; God knew well before we did that these were not good for our health. Repeatedly reassuring his love throughout the Bible, he set unerring rules that we must follow to avoid self-injury.
God did not create these rules just to give us something to follow, but because he had good reasons for everything. Some of those reasons were outlined here. Perhaps you will think twice before eating one of the forbidden foods whenever you find yourself tempted, and be assured that there will eventually be a price to pay if you ignore the rules, and it may result in meeting God long before you planned.