God's Nutrition: From The Big Guy Himself

God's Nutrition
God's nutrition

“If you will listen carefully to the Lord your God and do what he considers right, if you pay attention to his commands and obey all his laws, I will never make you suffer any of the diseases I made the Egyptians suffer, because I am the Lord who heals you.”

― Exodus 15:26

The Good Book

The Bible is the best selling book in history, and it is also the most debated of all books.  Some believers think of the Bible as a tool, while others consider it to be a history book, and another category of believers considers the Bible to be a guidebook for life.  For eons, people have practiced its dietary edicts; and in particular, it has been the Jewish people who followed the Bible's instructions most rigorously about which foods are acceptable.
  The foods which were blessed for human consumption are commonly called kosher foods.  Modern Christians tend to ignore the kosher rules of the Old Testament, using several quotes from the Christ and the Disciples as justification.  While it is most convenient to believe this modern political dogma, you will find no place in the Bible where the Christ ever gave us permission to defy God.  God’s laws of good nutrition are still relevant today, and our refusal to follow them has resulted in unnecessary illnesses and diseases.  This article proves that God was, and always will be, wiser, and more knowledgeable than us.  It also explains scientifically the reasons for his nutrition rules, and how a kosher diet is the ideal diet for perfect health.

The Science Revolution

Science and technology have progressed at a dizzying rate in recent history.  They have become so pervasive that people are now more likely to use science than the Bible to discriminate between what is good and what is bad for their families.  Food consumption is probably the best example of this phenomena.  We now have scientific agricultural organizations, the science of biology, and various distribution organizations which inform us about what is best for us to eat regularly, in addition to the government.

God is no longer in the equation, with the exception of the farmers who occasionally pray for desirable weather.  Now the equation is scientific.  Science has produced an impressive array of information about our foods including their calories, glucose content, vitamins, minerals, micro-nutrients, and how all of these effect our bodies.  Science has also provided us with the knowledge of which foods are the most beneficial and which ones harmfully promote disease pathogens.

For the first time in history, we actually have the scientific capabilities to test if God was right.  Science has been refined enough to finally answer the question: Did God know what he was talking about?  Was it really possible for him to understand the laws of good nutrition 6,000 years ago without the aid of science?

Forbidden Fruits:  Scientifically Testing The Biblical Laws Of Nutrition

"And God said, 'Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for food.'"

― Genesis 1:29

The food granted to man in the above passage was vegetation.  Green vegetation was acceptable so long as it originated from inhabited locations on and above the Earth’s surface, and so long as it produced seeds.  Thus, it is quite clear that God has no qualms with vegetarian diets.

Despite the encouragement of seaweed and kelp consumption by some health food advocates, neither of these is good for routine sustenance, and are forbidden by God’s diet because they are not surface plants.  Science has proven that seaweed and kelp are excellent bottom-feeding water cleaners.  They are sometimes utilized in alternative medicine due to their phenomenal ability to absorb toxins; especially heavy metals.  In nature, they do this cleansing job well by absorbing lead, arsenic, mercury, uranium, boron, fluoride, chlorine, molybdenum, aluminum, cadmium, and nickel from the oceans.  By consuming seaweed, one also ingests these toxins which were absorbed from the oceans.  Undoubtedly, repeated ingestion of seaweed or kelp would result in severe long-term disease consequences from toxicity, which would be virtually impossible to trace back to the original cause.  Mercury alone is a cumulative heavy metal poison that is known to cause permanent damage to the brain, kidneys, and the immune system.  God was obviously right about underwater vegetation.

Not every plant bears seed, and not every tree bears fruit.  This eliminates some plants as kosher (biblically acceptable) food sources.  Examples are mushrooms, ferns, lichens, molds, and mosses.  Science tells us that mushrooms are the fungal spore-spreading vampires of the plant world.  They bottom-feed off of the corpses of dead plants and animals instead of getting nutrients from the soil, and they often die in the presence of light.  Only experts can determine which mushrooms are safe, and even many of the experts have died gruesome early deaths from accidental mushroom poisonings.  The risks are so great that commercial mushrooms are grown indoors with specially treated soil to prevent infestations of poisonous mushrooms.  Non-poisonous mushrooms feed candida, the harmful yeast  which resides in the intestinal system and causes cavities.  Candida stimulates hyperactive allergies and compromises the immune system ― overwhelming the body with its waste products.  The side-effects of candida are seldom attributed to the foods being consumed, because we have been convinced by the broken health care system that random allergies and random illnesses are a normal and common part of life; when in actuality, everything happens for a reason.  We were not designed to be routinely sick, and we rarely become sick when we follow the rules of nutrition.

Ferns produce illness inflicting spores just as mushrooms do, and like mushrooms, about half of the species are poisonous.  A large portion of lichens are poisonous.  Some Native American tribes used wolf lichen to create poisoned arrowheads.  Ground lichen was the cause of death for 300 elk in Wyoming in 2004.  Visiting elk from Colorado ate this lichen, which caused tissue decay and eventual death.  The native elk were not affected, because their immune systems had developed a tolerance to the toxins.  We shall skip the topics of molds and mosses, but by this time, the reader is likely able to guess the toxicity findings for them.  God was also correct about mushrooms, ferns, lichens, molds, and mosses too.

"Just as I gave you the green plants, I now give you everything.  But you must not eat meat that has its lifeblood still in it."

― Genesis 9:35

Bloody meat is undercooked meat.  Eating uncooked or undercooked meats exposes a person to e. coli, almost every type of bacteria imaginable, and dozens of categories of parasites.  Many people choose to eat "rare" steak, but would never consider engaging in drinking blood, even though they are doing so with their undercooked steaks.  It is a very risky behavior.  Most people experience occasional parasites, but this group is especially likely to have them in massive numbers, and the routine sicknesses that follow.

"Never eat any fat from cattle, sheep, or goats."

― Leviticus 7:23

Consuming fat does not just cause undesirable weight effects.  Both animals and humans store toxins inside of fat cells to isolate them from internal organs.  These are the toxins that the body is unable to flush.  By consuming the fat of an animal, a person is ingesting something which has calories but no nutrition, and toxins but no benefits.  A diet with flesh fat therefore seriously impairs overall health, is a known cause of cancer, and a major component of heart disease.

The process of storing toxins inside fat partially explains why diet programs are so prone to failing.  It is because until there is a detoxification, the body simply cannot let go of its toxin-storing fat as a matter of self-defense, and most diet programs actually increase the amount of toxins.

"Do not cook a young goat in its mother’s milk."

― Exodus 23:19

Milk interferes with the absorption of meat-iron and proteins which are important for muscle growth and general health; especially in children.  For this reason, you should never consume milk with meat.  The Jewish people go so far that some will not drink milk for six hours after consuming meat, but the Bible does not make a statement based on time.

“The rabbit, though it chews the cud, does not have a split hoof; it is unclean for you.  And the pig, though it has a split hoof completely divided, does not chew the cud; it is unclean for you.  You must not eat their meat or touch their carcasses; they are unclean for you... You must distinguish between the unclean and the clean, between living creatures that may be eaten [cloven hoofed and cud chewing] and those that may not be eaten.”

― Leviticus 11:68, 11:47

Distinguishing between clean and unclean has been largely ignored in recent years.  Eating fats has become common, along with huge amounts of chemicals.  We were granted vegetation and meat, but never something that was not previously alive.  Chemical concoctions in foods could also be defined as the forbidden art of sorcery, for what is sorcery other than mixing concoctions together to bend the laws of nature to our will?

The animals that are deemed clean (fit for consumption) are herbivores, while the unclean animals are either carnivores, or scavengers.  Pigs, for instance, are scavengers who will happily eat almost anything, including engaging in cannibalism and consuming their own wastes.  They are notorious for being infected with parasites and tapeworms because they roll around in feces and mud for most of their lives.  Pigs also carry a parasite called Trichinellosis.  The U.S. Centers For Disease Control explained, "Trichinellosis, also called trichinosis, is caused by eating raw or under-cooked meat of animals infected with the larvae of a species of worm called trichinella.  Infection occurs commonly in certain wild carnivorous (meat-eating) animals, but may also occur in domestic pigs.  Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort are the first symptoms of trichinellosis.  Headaches, fevers, chills, cough, eye swelling, aching joints and muscle pains, itchy skin, diarrhea, or constipation follow.  If the infection is heavy, patients may experience difficulty coordinating movements, and have heart and breathing problems.  In severe cases, death can occur.  For mild to moderate infections, most symptoms subside within a few months.  Fatigue, weakness, and diarrhea may last for months."

Rabbits, despite being remarkably clean animals, also eat their own waste and often carry a disease called Tularemia (rabbit fever).  Those who eat and handle rabbits are susceptible to contracting this sometimes fatal disease.  Tularemia was documented in the early 1900’s during an outbreak in California, when the ailment became frequent with hunters, cooks, and agricultural workers.

"Of all the creatures living in the water of the seas and the streams, you may eat any that have fins and scales...  Anything living in the water that does not have fins and scales is to be detestable to you."

― Leviticus 11:9,12.

Fish which do not have fins and scales are bottom feeders and scavengers.  They collect wastes and toxins from the bottoms of the oceans.  They are the cleanup crew of the environmental world.  Scientists have discovered that fish with scales and fins are equipped with a digestive system that prevents the absorption of poisons and toxins into their flesh.

While the majority of fish have both fins and scales, many of the popular options, including shrimp, crab, lobster, mussels and squid are fin or scale-free and are therefore forbidden.  These bottom-feeders are not only full of toxins, but they are the only fish with the bad type of cholesterol.  God was correct about fish too, and it is impressive that he knew already about cholesterols 6,000 years ago, without the aid of science.

“Therefore the Lord Himself shall give you a sign; Behold, a young woman shall conceive, and bear a son, and shall call his name Immanuel [Christ].  Butter and honey shall he eat, that he may know to refuse the evil, and choose the good.”

― Isaiah 7.1415

Perhaps science will finally prove The Big Guy wrong on this point, after all, he was promoting butter ― a known saturated fat.  The medical establishment has for decades warned us that there are dangers in using saturated fats such as butter.  It has been very convenient for the corporations who make butter substitutes, and profits are soring for cardiac medicine as never before.  While their statements about saturated fats are false for all but exceptional cases, people nevertheless like to believe that the medical establishment has more noble principals than other greedy industries.

Facts About Butter:

    * It is rich in selenium, a powerful antioxidant that neutralizes toxic heavy metals
    * It contains iodine, which is a very common deficiency
    * It is a rich source of easily absorbed vitamin A, which is needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in good shape
    * Butter contains all of the fat-soluble vitamins (E,K and D).
    * It is rich is butyric acid which is used by the colon as an energy source, and has been identified as an anti-carcinogen
    * Lauric acid from butter is a potent anti-microbial and anti-fungal substance (kills candida and boosts immune system)
    * Butter provides conjugated linoleic acid (CLA) which provides even more protection against cancer
    * Butter contains glycospingolipids which protects against gastrointestinal infections, especially in the very young and elderly. (Because of this, children should never drink skim or low fat milk, because altered milk will cause more frequent diarrhea.)

Only naturally occurring vitamins like those in butter can be readily absorbed by the body.  Your body knows the difference between natural vitamins and the synthetic ones, even when chemists do not.  Synthetic chemical vitamins added to “enrich” many foods (like artificial butters) are not only practically useless, but actually stress the body since the body correctly identifies them as unnatural, potentially toxic substances, which should be flushed.  In choosing the foods for his child, God was sure to point out some of the best.

Honey is composed primarily of carbohydrates and water, and it also contains small amounts of a wide array of vitamins and minerals, including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc.  Honey contains a variety of flavonoids and phenolic acids which act as antioxidants: scavenging and eliminating free radicals.  The carbohydrate blend in honey is well-suited to sustain ideal blood sugar concentrations after strenuous physical activity.  The potent antibacterial activity of honey has been used to keep wounds free from infection, while the anti-inflammatory attributes reduce pain and improve circulation; hastening the healing process.  Honey stimulates the regrowth of tissue involved in healing.  It also boosts the immune system while decreasing allergic reactions with its naturally occurring antihistamines.

About Listening To "The Experts"

(Based largely on the work of Sally Fallon Morell and Mary G Enig, PhD)

Fats from animal and vegetable sources provide a concentrated source of energy in the diet.  They also provide the building blocks for cell membranes and a variety of hormones and hormone-like substances.  Fats [non-flesh like butter and cheese] as part of a meal slow down absorption so that we can go longer without feeling hungry.  In addition, they act as carriers for important fat-soluble vitamins A, D, E, and K.  Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.  Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources.  Fats from animal sources also contain cholesterol, presented as the twin villain of the civilized diet.  The lipid hypothesis (which began the butter and cholesterol hysteria) states that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease.  It was proposed by a researcher named Ancel Keys in the late 1950's.  Numerous subsequent studies have disputed his data and its resultant conclusions.

Nevertheless, Keys' articles have received far more publicity that those presenting alternate views.  The reason behind this is the usual one: money.  The vegetable oil and food processing industries, who are the main beneficiaries of research which found fault with competing traditional foods, promoted and funded vast research designed to support the lipid hypothesis, which in turn supported their new hydrogenated oils industry.  They paid for the "scientific" results they got, and the medical establishment ran with them.  There are many "experts" who still assure us that the lipid hypothesis is backed by incontrovertible scientific proof, including the American Heart Association.  Most people would be surprised to learn that there is, in fact, very little evidence to support the contention that a diet low in cholesterol and saturated fat actually reduces death from heart disease or in any way increases one's life span.

Consider the following:  Before 1920, coronary heart disease was rare in America ― so rare that when a young internist named Paul Dudley White introduced the German Electrocardiograph to his colleagues at Harvard University, they advised him to concentrate on a more profitable branch of medicine.  The new machine revealed the presence of arterial blockages, thus permitting early diagnosis of coronary heart disease.  But in those days, clogged arteries were a medical rarity, and White had to search for patients who could benefit from his new technology.  During the next forty years, however, the incidence of coronary heart disease rose dramatically, so much so that by the mid 1950's, heart disease was the leading cause of death among Americans.

Today, heart disease causes at least 40% of all U.S. deaths.  If, as we have been told, heart disease results from the consumption of saturated fats, one would expect to find a corresponding increase in animal fat in the American diet.  Actually, the reverse is true, and most people have been following the advise of their physicians and the American Heart Association.  During the sixty-year period from 1910 to 1970, the proportion of traditional animal fat in the American diet declined from 83% to 62%, and butter consumption plummeted from eighteen pounds per person per year to four.  During the past eighty years, dietary cholesterol intake has increased only 1%.  During the same period, the percentage of dietary vegetable oils in the form of margarine, shortening and refined oils increased about 400% while the consumption of sugar and processed foods increased about 60%.  Again, heart disease now causes at least 40% of all U.S. deaths, yet it was practically a freak occurrence when butter was a staple of the American diet.  Americans are dying from heart disease in record numbers from chemically manipulated hydrogenated oils ― the very ones they promised were going to save us.

Hydrogenated oils are artificially processed oils that never appear in nature.  They are created by food producers for the convenience of food producers ― primarily to add shelf life and consistency to foods, so that those foods can sit on the shelf for months at a time without going bad ― a clear indicator of their toxicity.  Hydrogenated oils (chemically perverted oils and butter substitutes) are the number one cause of heart disease, and a major contributor to neurological disorders around the world.  Hydrogenated oils are poison to the human body.  They accelerate the buildup of plague in the arteries by causing inflammation, thus stimulating the body to patch the inflamed artery regions with calcium deposits.  The human body simply cannot process these unnatural oils.  As a result, they bring on heart disease far more quickly than could ever happen naturally.

Switching to olive oil and butter may be among the best ways to fend off not only heart disease, but cancer as well ― another well known side effect of these man made oils and fats.  Most modern studies confirm this, but you will have to dig to find them, because the food industry and the medical establishment ignores them.  It is difficult to know how much of this behavior is influenced by professional arrogance, years of brainwashing, or how much of it is just old fashioned greed.

“For the Lord your God is bringing you into a good land; a land with wheat and barley, wines and fig trees, pomegranates, olive oil and honey.”

― Deuteronomy 8:78

Olive oil was once scorned by the orthodox medical establishment, but it has since become a recommendation.  Olive oil contains cancer-fighting properties, and leads to more efficient cardiac contractions.  It contains large amounts of omega 3, and it is high in antioxidants.  Spanish research shows that olive oil will prevent colon cancer.  There is no oil which has a comparable amount of health benefits.  Do not be deceived by the marketing of “canola” oils, or the health claims that the medical establishment is making for it.  They are playing the same game again.  There were no canola plants in existence prior to 1978.  This plant was not made by God.  Genetically engineered canola plants produce the industrial oil that gives our magazine pages their glossy finish.


If we ate all of our foods as God commanded in the Bible, then we would undoubtedly be much healthier and  happier.  It has probably been noticed whilst reading this article that the forbidden foods tend to be scavengers  that spend their lives consuming toxins and wastes.  Whether it be seaweed, pigs, or shrimp; God knew well before we did that these were not good for our health.  Repeatedly reassuring his love throughout the Bible, he set unerring rules that we must follow to avoid self-injury.

Much like with our own children, God probably just looks down on us shaking his head quite often; expecting us to get hurt each time we fail to listen.  I do not believe that God created these rules just to give us something to follow, but because he had good reasons for everything.  Some of those reasons have been outlined here.  Perhaps you will think twice before eating one of the forbidden foods the next time you are tempted, and be assured that there will eventually be a price to pay if you ignore the rules, and it may result in meeting God long before you planned.
Written by Sarah Cain