This food plan is designed to assist your body in its ability to create and maintain "balanced body chemistry." Dr. Melvin Page’s food plan is not only extremely helpful but in many cases essential to control blood sugar and hormone imbalances and balance all types of imbalanced body biochemistry. At the famous Page Clinic in Florida, blood chemistry panels were done every three to four days on all patients. Dr. Page based his food plan from the research of Drs. Price and Pottenger, who showed the relationship of diet to health, both physical and emotional. The diet plan was proven true when blood chemistry panels of thousands of patients normalized without any other intervention. Many of today’s popular diets are based on Dr. Page’s work.
Dr. Page emphasized removing absolutely all refined carbohydrates (such as sugar and processed flour) and cow’s milk from the diet. On the food list sheet attached, notice the percentage of carbohydrates is indicated. Dr. Page felt that it was not only important to eat quality proteins and fats, but quality carbohydrates as well.
The longer you are on this program and the more closely you follow it, the easier it will be to stick to it. This will result in your feeling and looking so much better than you did on your old way of eating. As you become healthier, your cravings for those foods that are not the best choices for you will diminish. Old habits are hard to break, so take your time to change your diet habits so you don’t slip into your old way of eating.
Foods to Eat and Not Eat
Proteins: Eat small amounts of proteins frequently. It is best if you have some protein at each meal. It need not be a large amount at any one time. In fact, it is best if you eat smaller amounts (< 3-4 ounces of meat, fish, foul, or eggs at a time). Both animal and vegetarian sources of protein are beneficial. Animal proteins contain all the essential amino acids and they do so in the ratios that maximize their utilization to humans. Choose a variety of meat products and try to find the healthiest options available, i.e. free range and organic, whenever possible. This is any meat with the visible fat trimmed away. Meat is a particularly concentrated source of vitamins A, E and the entire B complex. Vitamin D and B12 are found only in animal products.
Wheat contains all the essential amino acids; but to get enough of the ones that are scarce in supply: for a man weighing 175 lbs (80 kg) he would have to eat 3.3 lbs of white bread vs 0.75 lbs of meat to reach the same safe levels of protein.
There is concern about pork because of its similarity to humans and an inability of pigs to sweat that result in an accumulation of toxins that is independent of their diet. About 70% of the chickens grown for meat in the U.S. are fed roxarsone, which contains arsenic. Some of the arsenic is retained in the chicken meat you eat. Organic chicken should be free of arsenic additive. Beef and lamb should be grass-fed and organic - grass provides healthier fat than the grain fed meat (no risk of “mad-cow” either). For most people, eggs are a high quality source of protein. Eat the whole egg; the lecithin and other nutrients in the yolk are essential to lower blood fat and improve liver and brain function. With any protein, the way in which you prepare it is critical. For beef, lamb, and fish, the closer to raw or rare the better it is for you.
Avoid frying. Grilled, broiled, steamed, soft boiled, or poached is best.
Vegetables: Eat more, more, more! While almost everybody can eat more vegetables, it is an especially important for you. Eat a variety vegetables as outlined in the chart you received, although make the green leafy type your preference. This includes spinach, chard, beet greens, kale, broccoli, mustard greens, etc. Sorry, chocolate is not a vegetable.
As above, the quality of your produce (fresh and organic preferred), and the method of preparation is important. The vegetables should be the vegetables that are in season. Raw is preferred with lightly steamed or sautéed as your second choice for the all vegetables. Get your children to have vegetables with a dip if necessary. The goodness in the vegetable outweighs most of the negatives of the dip.
Sauté only in butter or olive oil; or both in combination the oil will keep the butter from burning. Use lettuces with a rich green color, sprouts and raw nuts for salads. Iceberg lettuce is one of the least nutritious types. Don’t make salads your only choice for vegetables. Substitute nuts for croutons.
While vegetable juice does sound healthy, the act of chewing is important. Chewing activates the part of your brain that controls your appetite and prepares your GI tract for digestion. Wheat grass and the "green food" products should also be mentioned. For many people who are depleted in nutrients, these seem to provide a lift. But large amounts of green foods can be irritating to your colon and should be used sparingly as well. Remember that man is not designed to be a grass eater. Trying to outsmart the maker with "super foods" may not only be ignorant but arrogant as well.
When clinicians discussed plant food they would allow in there diets, they typically did so on the basis of carbohydrate content:
- Bread can be up to 60% carbohyrate by weight if toasted
- Potatoes are nearly 20% carbohydrate by weight
- Green peas and Artichokes are 15% vegetables
- Onions, Carrots, Beets, and Okra are 10% vegetables
Most of the green vegetables:
- Cucumbers, spinach, asparagus, broccoli, kale, lettuce are 5% vegetables
Most importantly ALL forms bread contain large proportion of carbohydrate, varying from 45-65%; and the percentage in toast as high as 60%.
Fruits: In addition to the advantages with chewing your food, there is an even more important reason not to drink fruit juice. Fruit juice is loaded with the simple sugar, fructose, which is shunted into forming triglycerides and ultimately stored as fat. Without the fiber in the fruit, juice sends a rapid burst of fructose into the blood stream. When you do eat fruit, only eat one type of fruit at a time on an empty stomach; second, avoid sweet fruits (like very ripe bananas and the tropical fruits on the food Phase 2 list available at the office); and third, eat only fresh and organic when possible. Wild berries are a good choice for fruit intake.
Carbohydrates: This is a very tricky area. Most people classify carbohydrates as either complex or simple/processed. Unfortunately, for most patients suffering with imbalance problems almost any carbohydrate is a no-no. It is a physiological fact that the more carbohydrates you eat the more you will want. Craving carbohydrates is a symptom of an imbalance; use this craving to monitor your progress. Overall, eat vegetables as your carbohydrate choice and limit grains (even the whole grains can be trouble). When you do eat whole grains, only have in moderation and only at dinner. If you start the day with carbohydrates, you are more likely to crave them throughout the day, and then you’ll eat more and it’s down hill from there. Absolutely stay away from breads (100% rye only bread is the least of the evils), muffins, cookies, candies, crackers, pastas, white rice and most baked goods. All forms of bread contain a large portion of carbohydrate, varying from 45-60 percent.
Green vegetables are the carbohydrate of choice – including lettuce, cucumbers, spinach, asparagus, broccoli, kale; which al constitute only five percent carbohydrates by weight.
There’s another dark side to carbohydrates that isn’t talked about much – the connection to weight gain, elevated cholesterol and triglycerides, and cancer. You don’t even need to know the details to get the idea how much trouble are carbohydrates.
No more than 80-100 calories (20-25 grams) of carbohydrate at each meal coming from green vegetables.
Grains: There has been a tremendous amount of debate regarding grains. Whole unprocessed grains can be rich sources of vitamins and minerals, but with soil depletion and the special strains of grain that modern agriculture has developed, it isn’t clear what nutrients remain. When scholars study disease patterns and the decline of various civilizations, many of the degenerative diseases developed when cultivation of grains became part of their culture. Allergic reactions, chemicals naturally found in certain grains, lack of the appropriate enzymes, and the carbohydrate content of grains make them a source of trouble for many individuals. My opinion at this time is to minimize grains such as wheat and barley. Unprocessed rye, rolled oats, and brown rice can be considered on occasion to give you more variety. Some of the Danish and German brown breads like pumpernickel seem to be nutritious. Sprouting or soaking grain in water overnight seems to alter its character to a more valuable and probably safer nutrient. Reminder corn is a grain.
Sweeteners: Use only a small amount of raw Tupelo honey or Stevia as sweetener. Absolutely no Nutra-Sweet, corn syrup, or table sugar. Although Dr. Page did not allow raw cane sugar, it does provide the nutrients to aid in its metabolism. If you cheat, be smart. Use only raw cane sugar (called Succanat or Sugar In The Raw® in the brown bags) in small amounts and only with a meal. Saccharin and Sucralose in small quantities are the lesser of the sugar-free evils, but the “need for sweet” suggests that there is an imbalance in your biochemistry. Aspartame creates more problems than it solves because it stimulates the tongue as being sweet, which in turn stimulates brain receptors for anticipation of sweet. When it does not arrive, you crave sweets to satisfy what the brain expected to receive. It will take 12-18 months to reprogram your brain to stop craving sweets! It is no wonder that studies show that more calories are consumed by those who use artificial sweeteners than those who consume whole foods that are natural sweet.
Fats: You may be surprised that most Americans are actually deficient in fat – specifically fats called essential fatty acids. So please use olive oil (cold pressed, extra virgin), walnut oil, flaxseed, coconut, sesame and grapeseed oils. These are all actually beneficial. Cook only with raw organic butter, sesame oil or olive oil. Avoid all hydrogenated and partially hydrogenated fats – margarine, crackers, chips, fried foods, etc. They are poisons. Because peanut butter, even if raw and without the typical hydrogenation, is actually 28% carbohydrate, use peanuts and peanut butter sparingly. Eat as many avocados and raw nuts as you wish.
If you think eating fat will make you fat, think again. When you eat fat, a chemical signal is sent to your brain to slow down the movement of food out of your stomach. As a result, you feel full. It is not surprising that recent research is showing that those who eat "fat-free" products tend to actually consume more calories than those who eat foods that have not had their fat content reduced. In addition, fats are used not only for energy, but also for building the membrane around every single cell in your body. Fats also play a role in the formation of hormones, which of course make you feel and function well. It is far worse to be hormone depleted from a low fat diet than it is to over eat fat. The sickest patients I see are the ones who have been on a fat-free diet for a long period of time. Like carbohydrates, choose your fats wisely – this program is not suggesting fried or processed foods.
Part II next...............
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