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                     Practical Nutrition+ (tm)

Vol 1, No. 1                                  February, 1995
Copyright 1995 by Dennis Denlinger
ALL RIGHTS RESERVED
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"Practical Nutrition+" is a monthly electronic newsletter about
care of the human body. Over the past 20 years the Editor, Dennis
Denlinger, has been researching how to care for his own body with
much success. During this time many theories and methods have
been investigated and tried. Some have worked and some haven't.
Some which have worked have been replaced with others which have
worked better. Even more subjects have been researched than have
been tried.

Suggestions, gripes, questions and other feedback, addressed to
Editor, "Practical Nutrition+" at [e-mail] are
welcome. Also, experts and people with practical experience with
various areas of health are welcome to contribute guest articles.
Contributors will be acknowledged by listing their Name, Firm
Name, Street Address, Phone Number and E-mail address.

The content of "Practical Nutrition+" is determined by the
Editor, with due weight being given to your input. It will
include from time to time articles by Dennis Denlinger or other
lay persons who have had practical experience in day-to-day
nutrition, articles by health care professionals, book reviews,
answers to your questions and perhaps some surprises.

>>>"Practical Nutrition+" does NOT give advice, but is only
intended to inform, to entertain and to be a place where ideas
regarding health can be exchanged. If you have a specific health
problem, consult an appropriate licensed health care
practitioner.<<<

"Practical Nutrition+" will be available at various locations
around the Internet. To subscribe to the electronic version of
"Practical Nutrition+" send both your e-mail and paper mail
addresses to [e-mail] or to Dennis Denlinger, P.O.
Box 60431, Sacramento, CA 95860-0431, USA. Your address will Not
be distributed to others, but we may send you other pertinent
information from time to time.


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                    Introduction to the Editor

The consensus among health care practitioners is more and more
that much non-optimum health originates with a lack of adequate
nutritional value in our food or with the intake of toxic
substances which reduce the body's functions. There are, indeed,
other factors such as exercise, injury, birth defects,
elimination of waste and mental state which affect physical
health. However, the major factor is daily intake, good and bad
intake. And health does not mean just lack of illness, but a
robust, well-toned and well-feeling body.

The route I took to nutrition was somewhat convoluted. During
many of my growing and young adult years I had chronic headaches.
M.D.s did CAT scans of my head and chiropractors adjusted my
spine and skull. I tried aspirin, pain killer drugs and
nutritional supplements such as calcium and magnesium. Nothing
worked.

Then one day a chiropractor showed me a diagram of muscles in the
neck. WOW! Are Those things really there? But...but...but...I'm
Not using Those muscles...those muscles right There (finger
pointing). I went home and started right away on getting those
muscles working. The headaches lessened. I bought a copy of
"Gray's Anatomy" and started studying muscles in the spine.
Eventually I found and corrected over 15 atrophied or paralyzed
or incorrectly-functioning muscles in my neck alone. The
structural engineering I learned while earning my architectural
degree really came in handy! Needless to say, I have handled many
of my body's structural problems and the remainder are
progressing nicely.

There was a large amount of data collected. An organizational
system to the muscles and bones of the human body was discovered.
At first I was going to write a paper, but there was too much
material and a book resulted. That was ten years ago.

Included in the book was a section on nutrition. When people
found out what I was doing, they started flooding me with
information about health and nutrition. That was the beginning of
my study of nutrition. I did more than just learn. I actually
applied what I learned to myself and my family.

Six years ago, when my son was in the womb, we were already doing
well at nutrition. But, we decided to do better and made some
basic rules: 1) No refined sugar - ever; 2) No preservatives such
as the sodium nitrite and sodium nitrate found in ham and lunch
meats; 3) No refined foods such as white bread, white flour or
white rice - instead use whole foods; 4) No additives such as
food colorings, artificial flavor or substances with
unrecognizably complex names.

It paid off. The Apgar Score is a means of rating a newborn
baby's condition at 1 minute and 5 minutes of age. It is based on
simple, easy to observe factors such as breathing and skin color.
The rating is from 1 for stillborn to a top of ten. My son had an
Apgar Score of 9 in a drugless birth, which is Very good.

When my daughter was in the womb 3 years ago, we shifted to
totally organic foods. Ever since then, all the produce, fruits,
grains, bread, legumes, etc. we buy is grown organically
according to California State Law. This was in addition to the
program instituted for my son.

It also paid off big. First of all, with no other changes and
without trying to do so, I lost 15 pounds in the first 3 months
of instituting the totally organic program. Prior to that I was
obviously over weight. Then my daughter was born drugless
attended by myself and a mid-wife after only 2 hours of labor.
The Apgar Score for my daughter was a 10 At One Minute! The mid-
wife said she rarely gave a 10 at 5 minutes, but Never at 1
minute...until Lindsay was born.

Yes, the nutrition and body health (Health - not merely lack of
disease) theory I have learned did not sit on a dusty shelf, but
was applied in life with excellent results. I feel it is my duty
to let others know about my experiences and the experiences of
others along with the principles which are being applied. The
material must be written simply for the average layman, not
complexly for the research biochemist. Most importantly, it must
be possible to do. Growing sun potatoes in a garden patch on the
moon is not exactly do-able. Replacing refined white bread with
whole grain bread is within reach for most people.

So, I am now publishing the "Practical Nutrition+" Newsletter.
Included will be easy-to-understand theory and how the theory is
being applied in real life by real people. The theory will
concentrate on basic principles, not complex details. For this, I
will welcome submittals by professional and lay readers. Books
which I consider important will be reviewed. Promising new data
will be presented. There will also be a section in which reader's
questions are answered. The "Practical Nutrition+" Newsletter
will be between 10,000 and 20,000 bytes in length. I hope to
publish it monthly. It will be available on FTP and by e-mail
directly to subscribers. If you wish to subscribe, send me your
e-mail And snail mail addresses. Your address will Not be
released to others, but from time to time I may send out items
which I feel will be of interest to my readers.

Your thoughts and comments are important to me. "Practical
Nutrition+" cannot survive in a vacuum. Even if I do not have
space to include your submittal, letter or question in an issue
of the newsletter, I will attempt to answer every piece of e-
mail.

PS- Please do Not ask me to diagnose or prescribe for your ills.
If you are sick, go see an appropriate health care professional.


              ***********************************

                    First Come, First Served

When the dinner bell rings and the cook calls, "Come and get it!"
for Sunday dinner on the farm, anyone who is late runs the risk
of not finding any food left on the table. You run the same risk
every time you sit down to eat. There are many other life forms
interested in eating your dinner Before you do. One group of
these life forms is called bacteria (definition: microscopically
small organisms which like to eat nutritious food).

When bacteria eat your food before you do, we say that the food
has spoiled. The bacteria's waste products, just like the waste
from your own body, do not smell or taste good. There are
numerous ways to keep the bacteria from eating the food before
you do. The most obvious way is to eat immediately upon harvest.
However, this is not always possible. You may want to eat long
after the harvest. Or the harvest location may be far from your
present location. In these cases, humans, being smarter and
better equipped than bacteria, do things to prevent the tiny
competitor from eating the food first.

One effective way is refrigeration. Bacteria do not eat, nor
grow, so well in a cold environment.

Drying is another effective way to keep bacteria from eating the
food first. This works particularly well for seed-type food such
as wheat, corn, rye, barley and other grains and for peas, beans,
lintels and other legumes. Bacteria need moisture to survive and
do not grow well in a dry environment. If the dried grains or
legumes will sprout when planted and watered, you know that they
are still viable as a food.

However, humans are doing the same as shooting themselves in the
foot with some of the ways they use to keep bacteria from getting
a meal first. The bacteria are laughing themselves silly over
this.

One way humans "shoot themselves in the foot" is to take much of
the nutrition out of the food. Bacteria may be small and may have
no brains, but when it comes to eating good food, they are Not
dumb. They will not eat food which has had the nutrition removed.
Such material no longer meets the definition of food. For
instance, bacteria do not like to eat white bread or white rice
or white flour. Why? There is not enough nutrition to support
life. The parts of the grain with the most nutrition has been
removed. True, the baker often adds some synthetic vitamins back
into the bread, but it does not come close to replacing all the
natural vitamins and minerals which were taken out.

Now consider this: If there is not enough nutrition in white
flour, white bread or white rice for bacteria to live on, how can
humans expect to live on it? Huh??

Another way humans "shoot themselves in the foot" is to put
chemical preservatives in the food to kill the bacteria by
poisoning. This way the bacteria are too dead to eat the food.

Now consider this: If the chemical preservative kills the
bacteria by poisoning, what does it do to Our bodies when We eat
the food? Huh??

There is a moral in this. If you want to know what food is best
for you to eat, eat the food which bacteria love to eat - but eat
it First.

                                        by Dennis Denlinger


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                   Answers to Your Questions

Start sending in the questions and answers will be provided, or
at least attempted.

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                    Book Recommendation

There is a classic nutritional study which many people do not
know about. During the decade of the 1930's Dr. Weston Price, a
dentist from Cleveland, Ohio, studied a dozen primitive cultures
who at the time were abandoning their traditional diets in favor
of modern diets. The new diets consisted of refined foods, sugar,
chemically preserved foods, canned foods and foods grown in soils
depleted of minerals. Dr. Price wrote his research up in a book
entitled "Nutrition and Physical Degeneration" (Current
Publisher: Price-Pottenger Nutrition Foundation, San Diego, CA &
La Mesa, CA)

Dr. Prices main statistical research tool was a count of decayed
teeth in the mouths of the people he studied. The reason is that
tooth decay is generally the first of the degenerative diseases
to manifest itself and is easily observable. Dr. Price found from
1/2% to 4% tooth decay in the thousands of teeth he observed of
people living on primitive diets. Compare that to the 30% to 50%
tooth decay he found in the mouths of people living on modern
diets. The people he observed eating primitive diets were often
living next door to, and sometimes even in the same family with,
people living on modern diets.

He also found that people living on primitive diets had well
formed skeletal structures. People living on modern diets had
deformed skeletal structures such as crowded or displaced teeth
which in our present culture would require braces,
disproportioned skulls such as over or under developed chin or
forehead and poor development in other bones.

One of the major things he found was the depletion of minerals
from the soils. This problem shows up in animals as well as in
humans. One farmer told him of a major reduction in the number of
cows an acre of land would support over a period of just a few
decades.

His report that people living on the primitive diets were
invariably of pleasant disposition is very interesting.
The book has an abundance of photographs illustrating Dr. Price's
findings. It is not overly full of scholarly words and in general
I found it to be very readable. For an overview, just leafing
through and reading the captions on the photographs is
enlightening. Although this is not a report on "new" research, it
covers the basics of nutrition. I doubt that the study could even
be done today as there may be no people left living on primitive
diets. The book can be found in some public libraries.

                                         by Dennis Denlinger


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"Practical Nutrition+" is produced and edited by Dennis
Denlinger. From time to time I have data on my favorite subjects,
publications (I operate a publishing house) or products which I
can send you. Some goes best by e-mail and some goes best by
snail mail. I will have a summary of my current "nutrition hat,"
covering basic concepts and how I am presently applying them,
available soon via e-mail. Eventually it all will appear in
"Practical Nutrition+." For specific requests or potluck, send
your e-mail and snail mail addresses to [e-mail].
or snail mail to Dennis Denlinger, P.O. Box 60431, Sacramento, CA
95860-0431, USA, or telephone [phone]. I may ask for
postage on some snail mail requests.