HEALING PEOPLE

THE MARIJKE METHODBy Marijke van de Water

Balboa Press

Copyright © 2012 Marijke van de Water
All right reserved.
ISBN: 978-1-4525-6088-5

Contents

INTRODUCTION……………………………………………………………………………………………….151. THE HEALTHY DIET – And The Not So Healthy Diet -……………………………………………………………172. FOOD ALLERGIES, INTOLERANCES AND IMMUNITY – Restore Your Health -…………………………………………….413. THE ART OF KINESIOLOGY – Energy Testing -………………………………………………………………….574. KINESIOLOGY – Methods & Techniques -………………………………………………………………………655. THE MARIJKE METHOD – Exceptional Results -…………………………………………………………………736. TESTING ORGAN POINTS AND BODY SYSTEMS – The Body Talks: Food, Nutrients, Remedies and Emotions -…………………817. TESTING DIET AND CLEANSING PROGRAMS – Listen to Your Body –…………………………………………….1138. REFERENCE GUIDE TO HEALTH CONDITIONS – Be Healthy -…………………………………………………………1239. SUPPLEMENTS, HOMEOPATHY & HERBS – What, When, Why, How –……………………………………………….153Appendix A – Illustration of Testing Points……………………………………………………………………163Appendix B – Checklist for Testing Organ Points and Body Systems…………………………………………………164Appendix C – Advanced Test Points…………………………………………………………………………….165Appendix D – Checklist for Food Allergies and Intolerances………………………………………………………166Appendix E – Checklist for Vitamins and Minerals……………………………………………………………….167Appendix F – Castor Oil Packs………………………………………………………………………………..168Appendix G – Emotional Kinesiology……………………………………………………………………………169Appendix H – List for Testing Diets and Cleanses……………………………………………………………….170RECOMMENDED READING…………………………………………………………………………………………171ABOUT MARIJKE………………………………………………………………………………………………173

Chapter One

THE HEALTHY DIET – And the Not So Healthy Diet “No illness which can be treated by diet should be treated by any other means” ……Maimonides, 1158 AD

Food affects every health condition. Food has a direct and profound effect on everything from digestion, headaches, skin problems, immune disorders, heart disease, arthritis, and cancer, to hormones, energy levels, stress, depression, anxiety, and mental and emotional disorders. Diet, food allergies, food intolerances and nutrient deficiences control our state of health. Even when disturbances are accompanied by significant emotional and mental imbalances, the proper care of the physical body has a major influence on recovery. Too many times I have watched patients with chronic illnesses embark on a long journey of emotional healing while their health continues to deteriorate because the toxicity and nutritional requirements of the physical body have been ignored.

Considering the average North American diet, the condition of our food supply, and that most people are deficient in multiple nutrients, it is no surprise that the very foods that should sustain us are poisoning us.

Therapeutic nutrition is the therapy that is given the least value by medical and holistic practitioners alike, and yet, in my opinion, it has the potential to heal more conditions than any other modality. If I had to choose only one therapy (and I am glad I don’t) it would be – hands down – diet and nutritional therapy.

Nutrition is so much more than the prescription of a multi vitamin or the recommendation of random vitamins and minerals. It is much more than routine eating. It is much more than eating “sensibly” from the five food groups. It is much more than just food allergies. And, it is even more than a colon cleanse!

What constitutes a healthy diet is not a secret. Scientific studies, journals, publications and text books abound with information on what is good for us and what is not good for us. Not to mention our own inner knowing as to what makes us feel good. So why can’t we seem to get it straight? Why is it that food continues to make us confused and crazy? There are plenty of reasons.

a) The volume and mass marketing of junk food is everywhere we go – if everybody else is eating it, it must be okay …

b) Junk food is physically addictive … did you know that? The excess of sugar, salt and fat routinely added to processed foods reconfigure our taste buds. In time, we are only satisfied by the foods that contain these excesses, and we can no longer appreciate or enjoy naturally occurring flavours of unprocessed foods, fruits and vegetables.

c) Money rules over health – economic realities dictate that food companies manufacture what sells.

d) We are inundated with information and confused by hundreds of diet plans, conflicting statistics and media reporting that bombard our kitchens every day.

e) We shop and drive-through instead of hunting and gathering; many people don’t even know where food really comes from let alone how it’s processed. We don’t even know if any of our food sources are sustainable.

f) There is a chronic lack of public information linking diet to disease. Instead, we hear such nonsense as “french fries are a good source of Vitamin C … caffeine prevents diabetes … sugar gives you energy …” Or the ludicrous misinformation that a single panacea will cure all our ails and we can then eat whatever we want: case in point this year is the excessive media attention on Vitamin D as a miracle cancer preventative among other inflated health benefits. Nowhere, however, are we reminded that vitamin D is a fat-soluble vitamin that, when taken in excess, can be destructive to the cardiovascular system.

g) We are relying on information from a food industry that knows very little about health, and from a health industry that knows very little about food.

h) There is an inexcusable lack of dietary and nutritional knowledge within the medical industry. Are they still passing out coffee and donuts in the chemotherapeutic waiting rooms?

i) We have become disconnected. We have lost our connection to Mother Nature, to the “energetics” of food and to our instinct about what foods our bodies need.

So, before we learn how to identify food problems and therapeutic diets – for ourselves and for others – we need to take a look at some solid information about the food that we eat, the food that we shouldn’t eat and the food that will help us live a long and healthy life. And if, after you read this book, you still choose to eat a toxic diet you can’t say you didn’t know better.

A saturated fat is a fat which is solid at room temperature and is stable in the presence of high heat and strong light and it has a high melting point. All meat fat is saturated, including butter, whole milk products, beef and poultry. Plant sources of saturated fats include palm oil and coconut oil. Saturated fats are usually greasy in texture. (What makes a saturated fat saturated is that the carbon atoms are connected by a single bond rather than carbon-carbon double bonds. Instead the second bond is used by a hydrogen atom. Saturation refers to the fact that the fat is saturated with hydrogen atoms. The single bonds don’t break apart easily and allow for a high degree of stability – saturated fats are not easily denatured by high heat or light.)

Contrary to popular opinion, saturated fats, because of their stability, are not that bad for your health. Eggs, poultry and coconuts don’t cause disease, but over-consumption does. So; don’t eat poultry skin, don’t smother everything in butter, don’t leave your steak untrimmed, don’t eat fatty sausage meat or processed meats, and don’t dip your morning toast into the bacon grease. All meat should be eaten fresh, lean and “light”. Polyunsaturated fats

These fats are unsaturated – in other words, they contain fewer hydrogen atoms thus they are not fully saturated with hydrogen, making more bonds available to the carbon-carbon connections. (Thus, many of the carbon-carbon bonds in these fats are now double bonds, rather than a single one such as is the case with saturated fats. What these double bonds mean from a biochemical perspective is that unsaturated oils are liquid at room temperature and have a lower melting point. They are therefore very reactive and unstable in the presence of heat, light and processing, and combine easily with oxygen causing rancidity.) If they are not kept cool or not stored in dark bottles they easily denature (changing their natural properties) and become toxic to our health. Polyunsaturated fats include fish oils, flax seed oil, hemp seed oil, nut oils, corn oil, sunflower seed oil, and all vegetable oils.

Essential Fatty Acids

These are a special type of polyunsaturate essential to life and good health. They are found mainly in the brain, adrenal, inner ear and reproductive glands. There are 2 different types of essential fatty acids: linolenic acid (omega 3) and linoleic acid (omega 6). Both of them must be provided in the diet since the body cannot manufacture essential fatty acids on its own.

Omega 3 is provided by leafy greens, blue-green algae (spirulina), flax seeds, hemp seeds, sesame seeds, walnuts, soybeans and cold water fish such as salmon because they feed on algae. Omega 3’s convert into GLA (gamma linolenic acid) which then converts into healthy prostaglandins that support the liver, increase metabolism, benefit the cardio-vascular system, prevent blood clots, help skin conditions, balance reproductive hormones, improve mental health and improve immune deficiencies, including food allergies. They also reduce inflammation, asthma and arthritis. Even though EFA’s are extremely beneficial they cannot override a diet full of bad fats.

Omega 6’s are found in meat, eggs, nuts, beans and almost all vegetable oils. Excess omega 6 converts into unhealthy prostaglandins that not only compete with the health benefits of omega 3’s but also cause inflammation leading to a variety of disorders such as heart conditions, blood clots, arthritis, osteoporosis, inflammation, mood disorders, obesity and cancer. Consumption of sugar and grains also encourages the conversion of omega 6 fats into pro-inflammatory prostaglandins.

While both of these essential fatty acids are important, it is the ratio in which they are eaten that is critical to our health. While the optimum ratio in our diets should be 2:1 to 4:1 omega 6 to omega 3, the typical Western diet is often in excess of 30:1! This disease-causing excess is caused by the daily consumption of cheap vegetable oils, mainly found in processed foods. Look at these ratios and check out your salad dressings, baked goods, corn chips, etc. etc. etc.

Canola – 2:1 Soybean oil – 7:1 Corn oil – 46:1 (wow!) Peanut oil – no Omega 3’s at all Sunflower oil – no Omega 3’s at all

Evening Primrose Oil

EPO is polyunsaturated and, similar to flax seed, is a rich source of GLA. But the GLA in flax seed must be produced from LA through a series of chemical conversions. Not everyone is able to make this conversion, especially people with high fat diets, high sugar diets, liver congestion, alcohol consumption, obesity, poor immunity and metabolic syndrome. This means that evening primrose oil is often a more effective and beneficial supplement than flax seed or hemp seed.

Monounsaturated Fats

A monounsaturated fat is a fat molecule that contains one pair of carbon atoms connected by a double bond, rather than multiple double bonds as is the case with polyunsaturates. The monounsaturation of this molecule gives it more stability than the polyunsaturates making these fats relatively safe choices for cooking and heating. It is generally accepted knowledge that monounsaturated fats are healthier than both saturated and most polyunsaturated fats and oils.

Monounsaturated fats are found in nuts, avocados, grapeseed oil, sesame oil, and olive oil. Olive oil is a natural anti-oxidant, antiinflammatory and is beneficial for the heart, liver and gallbladder. Grapeseed oil is a light, nutty flavoured oil helpful for the prevention of heart disease, cancer, eyesight problems, arthritis, poor circulation and allergies.

Unfortunately, the modern Western diet contains a lot of hydrogenated oils. The process of hydrogenation allows food manufacturers to start with a cheap, poor quality, polyunsaturated liquid vegetable oil (high in omega 6) and harden it so they can pour it into a container and spread it like margarine, or use it in processed foods. Oils that are hydrogenated have been subjected to high heat and pressure with hydrogen gas. The hydrogen atoms saturate the oil molecule, destroying the double bonds, raising the melting point and thus the oil “hardens” like a saturated fat. Unfortunately, this unnatural processing bonds the hydrogen atoms to opposite sides of the molecule (trans), rather than on the same side (cis) as is the case with a natural saturated fat found in meat.

This change in molecular structure is drastic. The liver, heart and brain have no idea how to use these “artificial” fats for any of their vital functions. Trans-fats are implicated in heart disease, strokes, cancer, diabetes, obesity, liver diseases, mental health disorders and degenerative diseases.

In other words, trans-fatty acids are poisons.

Trans-fatty acids are easy to avoid if you don’t eat processed foods. Margarine, shortening, baked goods such as cookies, muffins, pastries, cakes, pies, and donuts, cake mixes, pancake mixes, pasta dinners, processed cereals, corn chips and potato chips are all examples of trans-fat laden foods. Read the labels.

Free Radicals

All atoms are made up of electrons, small sub-atomic particles that dance around at the speed of light and are normally found in pairs, which they like. In fact, when unpaired they are so obsessed with finding a mate that they will steal another electron from wherever they can, including another electron pair. (Sound familiar?) So when the hydrogen atoms (electrons) in a polyunsaturated double bond become exposed to heat, oxygen or light, they become very excited and split off leaving behind a lonely and desperate mate. This unpaired electron now steals a partner from wherever it can, leaving another electron unpaired. This sets off a chain reaction that can go through thousands of cycles all the while tearing apart tissues, impairing biochemical functions and producing toxic substances. This insidious process damages cellular DNA, causing disease to the cardiovascular system, immune system, skin, connective tissue, brain and nervous system, and ultimately causes cancer. Recent studies have shown these degenerative diseases to be of oxidative origin.

Other causes of free radical damage include smoking, excess alcohol intake, stress and excessive aerobic exercise, for example distance running, due to the volume of oxygen intake. Strength training (anaerobic) and sprinting are better choices.

So if these polyunsaturated double-bonded oils cause us nothing but trouble, why don’t we eliminate them out of the diet completely?

a) A certain number of free radicals are necessary to maintain health – they facilitate thousands of normal chemical reactions.

b) Essential fatty acids attract oxygen to the cells producing energy and preventing diseases that thrive in an oxygen-free environment: cancer; cardiovascular disease; arthritis; obesity and aging.

c) Essential fatty acids, already dangerously deficient in the Western diet, are absolutely necessary for sustaining good health and life itself.

We cannot avoid all polyunsaturates. They are essential. The key is that we need to avoid any polyunsaturated oils that have been exposed to heat, light or oxygen.

Cooking tips for oils

a) Don’t cook with any type of vegetable oils or other polyunsaturates – it is one of the worst things that you can do for your health! The only oils that are safe to heat for cooking purposes are those oils with a high smoke point, in other words, those oils that remain intact when heated up: butter; coconut oil; olive oil and grapeseed oil.

b) Never eat deep-fried foods or oil heated in the absence of oxygen. Not only does this produce trans-fatty acids, but deep-fried foods are a major source of other toxic oxidative and polymer substances that are a major health hazard. In commercial operations the same batch of denatured oil is often kept at a high temperature for days. Say good-bye to the French fries.

c) Add water to your fry pan first and don’t add any oil until the vegetables have been added. This protects the oil from over-heating and from damaging oxidation.

d) Cook fish with very little heat – poached, lightly baked or steamed.

e) Make “better butter” – 50% butter and 50% olive oil or grapeseed oil. It will spread easily and still be beneficial for your health.

f) And better yet, instead of eating a lot of extracted oils, eat the foods that the oils come from and let Mother Nature protect these oils from heat, light and oxygen naturally in their whole state. She will also provide built-in anti-oxidant protection along with a bounty of nutrients. Eat fish, flax seed, hemp seed, sunflower seeds, sesame seeds, vegetables and spirulina. Our bodies were never intended to eat large quantities of concentrated oils, never mind the toxic, processed, denatured ones. How do we know this? Because fatty liver disease is the number one liver disease and 600,000 people in North America don’t have a gallbladder. (Oh, and by the way, people with gallbladder problems have trouble making decisions.)

(Continues…)

Excerpted from HEALING PEOPLEby Marijke van de Water Copyright © 2012 by Marijke van de Water. Excerpted by permission of Balboa Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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