What makes a balanced diet?

How does a person know if they have a good balanced diet? The thing that I think people need to look at is that ultimately simplicity in dietary intake seems to be what leads to a body and physiology that isn't over-worked and over-stressed in the manufacture of fermenting or digesting foods.

You get away with that when you're a young person. It's almost like the more you eat the better you feel and as long as you're active you're good to go.

In the past, there were cultures that believed that a lot of things that take place in the human experience, in the processes of life, is based upon multiplicities of seven. And like a women's menses of period is four seven's, or 28 days. The gestation of a child is 40 sevens.

They believed that once you hit four seven's in years, of 28 years old, which was part of a wonderful keeping of calendar for individuals. And literally creating what was known as birth, or destiny charts of a person's life that, once you had hit 28 years old and there being 28 days in a lunar calendar, and a year, and a day, having a likeness in magnified time.

But, once you hit 28 years old, you were to start cutting your dietary intake by 1/7th every seven years and so you slowly started to eat less and less and less, and so that by what they called the perfection of perfections, or seven seven's,aged 49, and four and nine adding up to 13, which was a very significant numbering process for them, that by age 49, which is the power 13, or the fulfillment of that individual, physiologically, and hopefully mentally, and emotionally, and socially, and even financially, that that person would be eating, at age 49, 1/7th of what they used to eat at age 28.

And it's interesting because they used to teach, and now there's some evidence that it's true, that if you don't cut back on what you're eating, the older that you get, your body will literally cause your teeth to fall out, to get you to stop eating.

So, it's kind of an interesting little thing. I just threw those out as a little background, a little backdrop. But, probably the best and shortest answer to what makes a good, rounded, complete nutritional basis, is to look at a one week period.

We divide the week into seven days. We have given names, in modern times, to those days. The Sun's Day, which is Sunday. Saturn's Day, which is Saturday. Venus Day or Freedom's Day, which is Friday. Then you go Thor's Day or Jupiter's Day, and you know, Woden's Day and Mars Day, and Moon's Day, which is Monday and you look at the days of the week and the way that we used to look at the six planets and the Sun, in relationship to our bodies. You look at the seven colours of the rainbow.

And when you're looking at foods, I think the biggest thing that a person can look at, is looking at a variety of colours. Eat the foods that have a brown skin, and a white, or other coloured interior, like a potato. Look at the colours of red, and orange, and yellow, and green, and the blue, and even the indigo and violet foods. And if you have a variety of colours in any given week, not even necessarily every day, if you have some of that every day, good on you, mate, you know, it's wonderful.

But, the variety of colours of the food is the indicator that you're getting the matrix of nutritional or photoelectric process, from the offerings that Mother Earth has put out there, to upkeep and to maintain and to heal, and to carry into longevity, our bodies.

And with that, a person needs to remember that if you eat, you know, just a stick of celery, you're getting 9,000 phytlytic nutritional components of nutrition, you know, which they've only named somewhere between 120 to 141 components.

And so whenever we read about all these different latest findings of chemical nutrition, well it's fine to read it but just kind of smile. All of that is pretty much based for funding in chemical laboratories, in order to produce published studies to prove that some supplement, or some pharmaceutical pill is healthy, and good, and right for you.

What we need to remember is that our own experience, the fact that you know your body better than any other human being, possibly ever could, and that's really true. But, we've been trained to not trust that. And yet we should. You go by how you feel and try to intuitively look at foods and based on desire for it.

And you know, and lot of people, I think, need to begin to look at and understand that there's a huge difference between being hungry and simply having an appetite. And there's a true difference between appetite and thirst. Often times, when people think that they are hungry, they are actually literally thirsty.

And so whenever you first feel hungry, drink something. Drink some water. Drink some juice. Have a cup of actual real roasted bean coffee, not the artificial synthetic infused caffeine types of coffee, but just an actual real cup of coffee. Or, have some good tea. And just, you know, wait for 10 to 12 minutes and see if you're really truly hungry, or if you were just having an appetite that was actually indicated by thirst.

And so there's just a few little things that if a person will begin to just slow down and contemplate and think a little bit, about where they are and how they feel, if it just comes down to, "Look I want to make sure that I get all 13 vitamins that they talk about, and I want to get all 91 minerals, and I want to get all the enzymes that I need, and I want to get" - then, it literally comes down to eat some foods that are red, some that are orange, some that are yellow, some that green, some that are blue, and then do the blue/indigo/violet spectrum, like eggplant and grapes and, you know, just all the different colours of foods.

So, when you go to the farmers markets, to the produce stand, step back and just look at all the colours and see which colours appeal to you. And as long as you get those colours, over a seven day period, and you're 28 years old or less, and you have an abundance of those colours, you're getting more than enough.

A lot of people don't understand that every anatomical side of the body stores nutrition. It's like the liver, the liver literally stores somewhere between three to five years of vitamin A. You could go three to five years without eating an orange food and be just fine when it comes to vitamin A.

And yet, in the circulatory system in the blood stream, when we eat in season, when we eat foods, and food colours, in season, hematologists and molecular biologists have discovered that in season eating actually was a brilliant wisdom of the past because, for instance, let's say that you eat apples when they're in season, the nutrition of that apple will circulate in the blood stream for upwards of one full year and the body pulls on it as it needs it.

That's why people can fast, literally go on nothing but water for 40 to 70 days, and feel better and more alive at the end of that time, than they did when they were eating three square meals a day. And here in the United States, three square meals a day, tends to make people round. So, three squares equals round over here.

But, I know that that was a long explanation, but I wanted to give some background, some context, but again, the simple answer is, a variety of colours of food.

And the higher the water content, the less heat that should be applied to those foods. As you start to go into the cold seasons, the less water content, like pumpkins and hard squash's, and beans and legumes, things like that, have a crock pot and put it on, you know, at slow cook heat and just prepare it throughout the day. You know, bake a potato, or a sweet potato, or a yam, you know, or what have you.

But then, when the water content of the food increases, shift more to an 80/90 percent raw food diet and you'll receive the benefits of having the viscosity or the thickness of the blood, in harmony with the temperatures of where you live.

And you'll feel it. You'll be rewarded big time with feelings of vitality and gratitude. You'll actually feel a sense of gratitude and thankfulness towards your entire body and all the cells respond to that. I think that's a big part of nutrition, is being thankful and having just a spirit of gratitude for drinks and the foods that we're able to offer in the way of nutrition to ourselves.