Here’s the rest of a typical lunch my Significant Other, Vibrant Gal, and I eat at Small Intestine Time …

(8) organic lettuce

Lettuce is high in nitrogen, calcium, potassium, vitamin A, latex, and water (95 percent).

Two good reasons to avoid conventionally-grown lettuce and eat organic lettuce are …

(a) Nitrate fertilizers cause toxic elevations of nitrates in nitrogen-accumulating food crops such as lettuce.

(b) Lettuce is one of the most genetically-modified foods in the world.

Various types of lettuce contain greater or lesser degrees of “lettuce opium” (lactucarium latex).

(9) organic cilantro leaves

Cilantro leaves are high in iron, manganese, vitamins A, C, and K, and quercetin.

Supplemental quercetin is a proven carcinogen outside the context of food.

The peptide fragments in cilantro chelate lead out of the body.

It’s also high in essential oils, including aromatic organic compounds (in alphabetical order) such as…

borneol, linalool, cineole, cymene, terpinol, dipentene, phellandrene, pinene, and terpinolene.

(10) organic beet greens

Beet greens are high in nitrogen, vitamins A and K, L-tryptophan, lutein, and zeaxanthin,

Nitrate fertilizers cause toxic elevations of nitrates in nitrogen-accumulating food crops such as beets and beet greens.

On the other hand, the nitrates in conventional beets can drop resting blood pressure and allows divers to stay underwater longer.

But are these benefits worth the downside of nitrates, e.g., a statistical increase in pancreatic cancer?

Raw beet greens, by the way, are toxic to dogs. Properly cooked beet greens (one hour or longer) are not.

(11) organic kale

Kale is high in calcium, potassium, sodium, vitamins A, C, and K, and sulforaphane.,

100 milligrams of kale contain 778 percent of the RDA for vitamin K.

Sulforaphane is an anti-cancer agent, and its activity is increased when chopped or minced or put through a food processor like Vibrant Gal and I use.

Nitrate fertilizers cause toxic elevations of nitrates in nitrogen-accumulating food crops such as kale.

Excess nitrate nitrogen in conventionally-grown kale can cause methemoglobinemia and other nitrogen-overloading diseases.

All nitrate-rich vegetables are toxic to infants.

(What good is it if you eat grass-fed beef if nitrate is added to the soil?)

(12) organic peas

Peas are high in nitrogen, zinc, vitamins C and E, lutein, and peptide fractions.

The peptide fractions in peas chelate heavy metals out of the body.

Peas, like other nitrogen-fixing plants, are supposed to need no fertilizer and extract their nitrogen out of thin air, but there’s a catch.

It only works if you inoculate the local growing soil with a specific European Rhizobium strain.

Some biodegradable utensils (forks, knives, and spoons) are made out of pea starch. corn starch, etc.

(13) organic chives

Chives are high in calcium, magnesium, potassium, iron, phosphorus, vitamins A, C, and K, and sulfur-containing compounds.

Chives also contain arsenic in therapeutic amounts.

Chives are a timely herb for a Spring cleaning of the lungs. (Chives bloom in the Spring.)

(14) organic fennel

Fennel leaves are high in calcium, potassium, phosphorus, vitamin C, and anethole.

Anethole, when combined with alcohol, is antimicrobial and antifungal (including Candida albicans).

It’s also a vermifuge (stunning and expelling worms) and a vermicide (killing worms), and a mosquito, gnat, and cockroach repellent,

Combining anethole and alcohol causes the “ouzo effect,” the spontaneous formation of a microemulsion in alcohol.

(15) organic raisins

Raisins are high in calcium, magnesium, potassium, phosphorus, iron, fluorine, fructose, and glucose.

According to Adano Ley (Swami Nitty-Gritty) …

raisins (and grapes) are a good source of boron (for bones) and malic acid (“that breaks down melted cheese”).

A Tufts University rated raisins as a better antioxidant than blueberries, but less effective than prunes.

Raisins, by the way, can cause kidney failure in dogs.

(16) organic cayenne pepper

Cayenne pepper is high in potassium, manganese, vitamins A, C,and E, and capsaicinoids.

Capsaicinoids are responsible for the “heating” effect of chili peppers.

Capsaicinoids have antifungal activity and are closely related to tarantula venom.

In case you wondered, Adano recommended eating tarantula spiders at Kidney Time (5:00-7:00 p.m.)

(Tarantulas are a delicacy in Cambodia.)

A word on Atom’s long-time jones for mayonnaise …

The only legitimate time to eat commercial mayo is from 6:30-7:00 p.m.

But one of my guilty pleasures is using it on my midday vegetables (especially on tomatoes) and on my tuna at night.

A small consolation is that the sulfur in mayo chelates mercury, converting it from its methylated form and/or its elemental form into less soluble inorganic mercury compounds – LESS likely to cross the blood-brain barrier and the placental barrier but MORE likely to accumulate in the liver and kidneys.

I use Trader Joe’s Organic Mayonnaise for two reasons …

(a) It comes in a glass bottle. (I don’t like endocrine disruptors in my food.)

(b) It contains less (and healthier) ingredients than other brands of commercial mayonnaise.

I also dab some Trader Joe’s Sweet Chili Sauce on my midday meal, but not on my evening meal.

Vibrant Gal walks big circles around mayonnaise and other commercial condiments.

She’s been a vegetarian since 1975 and a raw-fooder since 1991.

Vibrant Gal is very healthy and lost her fingerprints and fingernail moons a long time ago.

(To Be Continued)

.