Incidentally, there are a few sources of beneficial omega-3 fatty acids in the vegetable kingdom, though Cayce made no comments about them. They are the oils from flax seeds, hemp seeds, and a wild green known as purslane.
A highly regarded source of vegetable oils in the readings is certain kinds of nuts. The lighter, less oily nuts in particular are nutritional powerhouses providing vital elements in easily assimilated form when not overdone. Most importantly, along with other elements, they are a valuable source of energy:
We would add to the diet these nuts, but not some of the others: filberts, almonds, pecans; black walnuts, we would add in moderation—not too much—but especially almonds and filberts. These will supply elements, with the changes wrought, to build back energies for this body.
3481-3
. . . Nuts, fruits, whole wheat, and all of those that add energy to the blood and nerve supply.
65-1
Nuts are also easy on the digestive system, have blood building properties, and are an important source of minerals such as calcium, magnesium, and phosphorus:
Let the diet be of those properties that bring stimulation, yet are easily digested . . . Those of the juices of vegetables, and of fruits and nuts, may be varied according to the needs of the system and as assimilation takes place.
94-1
Let the diet be those that add building forces to system without giving too much strain on digestion. Rather the juices or broths from meat, than the meat itself. Do not use any pork or hog meat in any form. Rather vegetables, nuts, fruit. Do this in a consistent, persistent, manner. We will bring results and better conditions for this body.
192-1
Let the diet be not of meats, as the basis or the greater portion of a meal—but rather those of the vegetables, fruits and nuts, as build both for the blood supply and the minerals of the system.
197-1
Well that sufficient calcium be taken . . . especially in nuts such as the filberts and almonds and the like.
480-46
The oils and fiber found in nuts naturally aid the process of elimination as well:
. . . A small quantity of roughage, as of certain kinds of nuts, would be well for the body; as almonds, filberts.
543-24
. . . This {equalization in system} we would find by taking those properties in salts, as are created in fruits and in nuts themselves. First these are active forces with the digestive system itself.
108-2
The nuts receiving the most recommendations are almonds, with filberts (hazelnuts) close behind. Comments on other varieties, such as pecans, walnuts, Brazil nuts, and cashews, are usually positive, but there are exceptions. Here is some typical advice:
. . . Beware of large quantities of nuts or nut oils, unless these are almonds.
755-1
. . . Particularly have almonds, filberts and the like, more than other characters. Of course, a good quality of pecan is well. But the almonds and filberts are particularly good for the body.
1861-10
One good way to eat nuts is chopped and added to a raw vegetable or fruit salad. Nut butters and milks are the preferred forms in some cases. It is important to keep in mind that nut oils are polyunsaturated, meaning that they easily degrade when heated. Therefore, nuts are best eaten when fresh and raw and should be kept cold when stored over a period of time. Dr. Weil likes keeping a couple of nut oils (hazelnut and walnut) in his refrigerator for use as flavorings in foods and regards small amounts as no great risk to health.
However, he takes a much dimmer view of polyunsaturated oils such as corn, soy, sesame, sunflower, and safflower (he refuses to consider cottonseed oil a food). When these oils are hardened (hydrogenated) for use in margarine, solid vegetable shortening, and their products, they become chemically saturated fats. But this isn’t the worst of it.
Although polyunsaturated oils were once believed to lower cholesterol, they are chemically unstable and tend to react with oxygen to form toxic compounds that harm DNA and cellular membranes, “promoting cancer, inflammation, and degenerative changes in tissue.”17 All are extracted with heat and solvents that lead to the formation of dreaded toxic trans-fatty acids, or TFAs. Dr. Weil comments:
I believe that TFAs in the diet damage the regulatory machinery of the body, significantly compromising the healing system. Remember that TFAs are never found in nature, only in fats that have been subjected to unusual chemical and physical treatment. Some researchers refer to them as “funny fats,” but there is nothing funny about what they may do to us.18
Now that’s truly ugly. Who would have thought that a so-called chemical marvel could be worse than the villain in a hokey movie? On second thought, that’s not so unusual, is it? Well, pardners, reckon it’s time to call in the olive oil to clean up this town!
The Carbonation Question
Most of us enjoy at least occasional carbonation—that tongue-tickling, belch-inducing process that puts the pop in sodas, the “soft” in soft drinks, the fizz in spritzers, and the sparkle in adult beverages. But how does this small indulgence affect our health, and how much is too much of a possibly good thing? Uh-oh—turns out the question of whether to carbonate is one of those tricky INDIVIDUAL MATTERS where strong statements can be found to support both sides. A survey of Cayce readings and research findings, while providing some helpful answers, allows some of the mystery to remain.
Sparkling water, fizzy water, and seltzer are all names for the end result of carbonation—the process of dissolving carbon dioxide into plain water. This can, of course, also occur in nature, producing a sparkling mineral water with an upscale or curative cachet. The readings appear to refer to the artificially produced kind whether taken by itself, with plain water, in soft drinks, or in fruit juice spritzers (though the term had not yet been invented.)
Because carbon dioxide is a waste product of metabolism that is exhaled through the lungs, there has been understandable concern about overloading the body with an ostensibly toxic substance. So far, however, modest benefits and little harm have been found. In studies of calcium erosion in bones and teeth, carbonation itself was found to have a negligible effect, though sodas remain a major cause of tooth decay.
A small 2002 study reported in the European Journal of Gastroenterology and Hepatology found that carbonated water eases the symptoms of indigestion and constipation. The use of mineral water in these cases was believed to enhance the positive effects.19
Hydration testing has shown carbonated and plain water to be equally effective. However, some believe that carbonation may increase absorption of alcohol into the bloodstream and that esophageal irritation is also a possibility. And in cases of gastroparesis, a stomach disorder, carbonation can evidently worsen the symptoms.
A comparison with the readings shows more similarities than differences in these findings. Strangely, however, most of those that simply mention carbonated water or generalize about drinks that include it lean in a negative direction, while specified beverages are more often approved. In the first category, thirty-one readings are basically positive on the subject (often with precautions about amounts), while another eighty advise complete avoidance, at least for the time being, such as during a course of treatments.
However, those that focus on cola drinks, other soft drinks, juice drinks, or seltzer are weighted differently, with thirty favoring carbonation, nine advising Coke without carbonation, and only five declining Coke in any form. These figures reflect Cayce’s tactics in dealing with issues affecting the functions of digestion and elimination—if we can figure out how they apply and when.
In