Antidepressants Blog

By helping those around us to see and appreciate the beautiful things in life, to achieve happiness, we are administering to them the best biological medicine possible. Showing them the meaning of life and the opportunities to do good to their fellow human being will bring joy and happiness into their life.

If you know a diabetic patient, you can be of great service if you teach him to enjoy the good and beautiful things in life. Point out the beauty of the spring buds and blossoms; encourage him to rejoice in the golden splendour of the ripe wheat fields of the summer, to take pleasure in the autumnal symphony of colours and to admire the ornate beauty of wintry ice and snow crystals. To experience this happiness will touch his heart, improve his breathing and instil him with a vitality that will carry him through the woods and over the hills with opened eyes and a thankful heart. The pancreas will begin to function better; the secretion of digestive enzymes and consequently the digestion, will improve. A lower intake of food will be of advantage to him in his condition, since better digestion means better utilisation of the food eaten. The inner secretions will be stimulated, the islets of Langerhans will increase their production of insulin and the sugar in the blood will be oxidised. Aided by physical measures such as hot abdominal packs and good natural wholefoods, especially by plenty of raw vegetables in the diet, all eaten slowly and well insalivated, his health will visibly improve. If joy and happiness are added to the diet, before long he may be fortunate enough to have regained his health.

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In the not too distant past, the Swiss were generally trained to keep their land clean and tidy. They were brought up with this attitude from earliest childhood at home, and when they started school, strict order and tidiness continued to be taught; in fact, teachers took great care that on outings and excursions the children never left litter lying around.

However, this order was soon disrupted when other habits and influences found their way in. I remember a beautiful wooded area in the Rhine valley, a delightful place where one could always relax. But one day, I found that the scene had changed and the picturesque landscape was littered with paper and wastes. Many a person resented this untidiness, but during the following year their anger could turn to gladness because a litter bin was installed — a quiet hint to put the rubbish where it belonged. This preventative education allayed our fears for the future and impressed upon observers that the Swiss were not inclined to let the beauties of nature be spoiled by thoughtless people who threw their rubbish just anywhere.

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Preservatives, pesticides and herbicides can be highly dangerous, but if the proper care is taken there will be no acute symptoms of poisoning. Normally, if the directions for use are observed, there will be no evidence of chemical damage. However, what happens when farmers follow the opinion of those who say ‘the more the better’? What are the consequences when they use too much poison and spray too late, or when the poison cloud also covers the plants growing under the trees or the neighbour’s cultivated garden or field?

I have seen the results of tests conducted in Switzerland and elsewhere that even the experts considered disturbing. I once visited an American institute that operates with government support where the professor in charge acquainted me with the results of experiments conducted with animals, and the things I saw and learned were more frightening than impressive. No one should simply close his eyes to the lasting effects of chlorinated hydrocarbons such as DDT, Duldrin and Aldrin, and it is irresponsible if the damage caused by them is hushed up.

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The French name for buckwheat, ble sarrasin, seems to indicate that buckwheat must have been brought to France from the south by the Saracens, whereas the Russian name, gretsikha, grikki suggests that the Greeks probably introduced this valuable food into their neighbouring lands. In many parts of Russia it is a national dish and the people prepare a most delicious oven-baked buckwheat.

Whole buckwheat can be cooked in the same manner as rice, and buckwheat groats are excellent in soup and for rissoles. The flour makes what is called a ’short’ pastry and is good for mixing with wheat flour. The resulting pastry is better than that made with wheat flour and a high proportion of butter.

German biologists have discovered that buckwheat reduces high blood pressure, a finding that has since been confirmed by American scientists. An extract of buckwheat is thus claimed to combat high blood pressure and arteriosclerosis (hardening of the arteries). Unpolished brown rice has the same attributes as buckwheat in this respect. It would be to the advantage of older people if they were to change their menus slightly, to include more natural brown rice and buckwheat, but fewer eggs, cheese and pulses (legumes), for these two cereals have a rejuvenating effect on the blood vessels, especially the arteries. The intake of protein and salt should also be reduced to a minimum as one advances in age or if one suffers from high blood pressure.

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Because they are so good for us, we should give much more attention to soya products. The beans contain first-class protein, as well as minerals and other vital substances. Millet proved its worth in the past when it served to satisfy our forefathers, giving them strength and energy. For this reason alone it, too, deserves to be on our table now. Over forty years ago, millet began to go out of vogue and was only used for chicken feed. More recently, however, as a result of the serious efforts being made to enrich our diet with valuable plant products, millet has begun to be revived as a food and it would be to our advantage if we used it regularly in alternation with potatoes and soya.

On travels through tropical regions in the developing countries of Africa and Asia, a frequent sight are many adults and even more children with pot-bellies and skinny limbs. This condition is generally a symptom of protein deficiency. Although it is true that pure calories, that is, carbohydrates, are often plentiful in the form of tropical fruits, and the body is able to produce its own fat, in hot countries it is very difficult to obtain sufficient protein. Because of the great heat, cattle yield less milk. It is therefore not surprising that in those areas all kinds of seeds are considered important for food. In folk museums we can also find that seeds, kernels and nuts stand out as a special feature in the nutrition of ancient peoples.

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