Vital Foods
Meats
Meat is the flesh of an animal, consisting of muscle and fat tissue. The composition of lean meat is approximately 75% of water, 19% of protein, 2.5% of fat, 1.2% of carbohydrates and 1.65% of nitrogen compounds. Meat is a nutritionally complete food containing all essential amino acids, saturated fat and cholesterol, as well as being rich in Vitamins and Minerals.
Muscle Meat
Meat, a complete protein source, provides all essential nutrients for human life, including amino acids, vitamins, and minerals. The Bellevue Hospital experiment of 1928 demonstrated that a solely meat-based diet can sustain excellent health. Muscle proteins, like myosin and actin, contribute to structure and function. Fat in meat, both adipose and intramuscular, offers energy and essential nutrients.
Organ Meat
Organ meats, also known as offal, refer to the internal organs and entrails of animals that are consumed as food. Common types of organ meats include liver, kidneys, heart, brains, tongue, tripe, and sweetbreads. Organ meats are composed of water, protein, fats and are extremely dense in fat soluble vitamins A, E, D and K as well as B vitamins and minerals.
Fish & Shellfish
Seafood such as fish and shellfish are a rich source of bioavailable proteins, fats, vitamins and minerals necessary for cellular regeneration and bodily functions. They also contain high amounts of DHA and EPA Omega 3 Oils beneficial to neurodevelopment, cognition and overall brain function.
Dairy
Raw milk, a complex biological fluid produced by mammals to nourish their young, is a nutrient-dense food source. It contains a diverse array of essential nutrients, including proteins, fats, carbohydrates, vitamins, and minerals. The protein content supports tissue growth and repair, while fats provide energy, cell stability, hormone production and aid in the absorption of fat-soluble vitamins. Lactose within milk produce a fibre resulting in solid stools even on a liquid milk diet.
The vitamin and mineral profile of raw milk is extensive, with significant amounts of calcium, phosphorus, potassium, vitamin A, and various B vitamins. In fact raw milk is a nutritionally complete food with many people thriving on an all milk diet as a treatment for various medical conditions.
Beyond its nutritional value, raw milk is rich in enzymes which contribute to digestion and immune function. Fermentation processes, such as those used to produce raw cheese, yogurt, cream, and butter, further enhance the nutritional, taste and probiotic content of raw dairy products.
Milk, Raw
Raw milk is nutritious and delicious with a wonderful sweet and creamy taste. It offers a complete nutritional profile, including enzymes, vitamins, and minerals. Unlike pasteurised milk, which destroys half of these vital nutrients, raw milk provides excellent nourishment, strengthens immunity, and promotes overall health.
Cheese, Raw
Similar to clay, Cheese supplies concentrations of minerals that bind with radicals and poisons that the body dumped into the stomach and intestines. Also, cheese draws the poisons from the blood, nervous and lymphatic systems as they pass through the stomach and intestines. Unsalted Raw cheese acts like a sponge to absorb these toxins, relieving nausea. Source: We Want To Live by Aajonus Vonderplanitz
Butter, Raw
Fat cleanses, fuels, lubricates and protects the body. It is needed more than any other single nutrient. It aids in mineral and protein utilisation, and its raw form is crucial for optimal health. Unlike cooked fats, which are often poorly digested and assimilated, raw fats from sources like raw butter, eggs, cream, meat, cheese, coconut, avocados are easily utilised. Raw fats help bind and eliminate toxins, soothe tissues, heal organs, and support cellular reproduction.
Eggs
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches.
Eggs, nature's perfect food, are a nutritional powerhouse. 1 Each egg is a tiny miracle, packed with essential vitamins, minerals, and high-quality protein. 2 The yolk is rich in healthy fats, including cholesterol, which is vital for hormone production and brain function. 3 The white is a source of protein and B vitamins. 4 Consuming raw eggs, especially from pasture-raised hens, provides the full spectrum of nutrients and supports optimal health.
Eggs are composed of approximately 74% water, 12.8% protein, and 11.8% lipids. The yolk contains most of the fat, cholesterol, and fat-soluble vitamins, while the white is primarily protein and water. Eggs also provide various minerals, including phosphorus, selenium, and B vitamins.
Chicken Eggs
Chicken eggs are a highly nutritious food, offering a diverse range of essential nutrients. They are a complete protein source, rich in healthy fats, vitamins (A, D, E, K, B vitamins), and minerals (selenium, phosphorus, choline). Eggs support brain health, eye health, muscle growth, weight management, and immune function. By incorporating eggs into your diet, you can reap the benefits of this versatile and nutritious food.
Nectar
Honey, a golden nectar produced by bees, is a natural sweetener composed primarily of fructose and glucose. It also contains trace amounts of vitamins, minerals, and antioxidants.
Traditionally, honey has been used for its medicinal properties. It possesses antibacterial and antifungal properties, making it effective in treating wounds and soothing sore throats. Honey is also known to have antioxidant properties, which can help protect cells from damage. Additionally, its soothing and calming effects can help alleviate coughs and promote restful sleep.
Honey, unheated
Contains an insulin like substance that is produced by beens when collecting nectar. That insulin like substance converts 90% of nectar into enzymes that help digest, assimilate and utilise protein. Unheated honey is a wonderful sweet food that helps digest all types of meat.
Honey that is heated above 39°C is radical sugar that causes slow deterioration of membranes in the body.
Fruits
Fruits, nature's candy, are the reproductive structures of flowering plants. They are primarily composed of carbohydrates, primarily sugars like fructose and glucose, as well as water, vitamins, minerals, and cellulose.
Fruits are uniquely designed to be consumed by animals, who then disperse the seeds within. This ingenious design ensures the survival and propagation of plant species. Unlike other plant parts, which contain toxins to deter animals, fruits are safe for consumption.
However, there is little nutrition in fruits as the nutrients are bound in the firm cell walls (cellulose) therefore fruit should be eaten as a supplement to a nourishing animal based diet.
Fruit
Too much fruit causes over emotionality because it causes low blood protein and blood fat levels, disrupts the blood sugar, irritates tissues and leeches fats from the nervous system, causing lesions in the myelin. Eating fruit with raw fat slows sugar absorption preventing any irritable or hyperactive reactions.
REFERENCES
Aajonus Vonderplanitz (1997). We want to live. Santa Monica, Ca: Carnelian Bay Castle Press.
Vonderplanitz, A. (2002). The recipe for living without disease. Santa Monica: Carnelian Bay Castle Press.
Darko Velcek. (2024). HEALYOURSELF. [online] Available at: https://darkovelcek.wordpress.com/
Weston A Price. (1939). Nutrition and physical degeneration. La Mesa, Ca: Price-Pottenger Nutrition Foundation.