Foods That Heal: A Guide to Understanding and Using the Healing Powers of Natural Foods

FOODS THAT HEAL by Dr. Bernard Jensen, is an excellent book on the various attribues of various foods, and what they can do to make, or keep, you healthy.This book was written in 1988 -- twenty-three years ago and counting. Yet the advice in it remains easily read, (and "digested"!), and easy to put into practice.After a VERY first-page, ("primary page") entitled: "Can This Book Heal", there is a "Preface", and an "Introduction". This is followed by "Part One -- Pathways To Health", and includes essays with the subheadings: 1) Hippocrates and Jos Work 2) Rocine and His Work, and 3) My Work in the Health Arts / Conclusion: Making Changes. This is followed by Part 2, A Guide To Fruits and Vegetables, and....well, I notice that this is one of the books into which the author and/or publishers have graciously allowed prospective purchasers to "look inside", so I wont' go into more detail of the table of contents, or any of the other excellent excerpts given here. (But I must say that the "Appendix A -- Food Analysis Chart", is super-useful, and almost worth the entire price of the book, all by itself. It is given in the Amazon excerpt -- look at it yourself, you will NOT be sorry, but -- like me -- probably amazed and totally delighted!)What is not included in the excellent "Look Into This Book" excerpt, are any of the descriptions of any of the descriptive listings of the many fruits and vegetables listed by Dr. Jenson in Part 2. Some of these descriptions can go on for four pages or more. I have deided to list below his description of the history and attribute of "BEET", which takes only one page. But all his fruit and vegetable descriptions follow this pattern:...................................B__E__E__T..................................The beet has been cultivated for its roots and leaves since the third or fourth century B.C. It spread from the area of the Mediterranian to the Near East. In ancient times it was used only for medicinal purposes--the edible root we know today was unknown before the Christian era. In the fourth century, beet recipes were recorded in England, and in 1810 the beet began to be cultivated for sugar in France and Germany. It is not known when the beet was first introduced into the United States, but it is known that there was one variety grown here in 1806. Sugar-beets are usually yellowish-white and are cultivated extensively in this country. The garden beet ranges from dark purplish-red to a bright vermillion to white, but the most popular commercial variety is red. Beets are available in markets all year. Their peak season is May through October. They are primarily grown in the southern United States, the Northeast, and the west coast states. When selecting beets, do not just look at the condition of the leaves. Beets that remain in the ground too long become tough and woody and can be identified by a short neck, deep scars, or several circles of leaf scars around the top of the beet.THERAPEUTIC VALUEBeets are wonderful for adding needed minerals. They can be used to eliminate pocket acid material in the bowel and for ailments in the gall bladder and liver. Their vitamin A content is quite high, so they are not only good for the eliminative system, but also benefit the digestive and lymphatic systems.NUTRIETS IN ONE POUND (without tops)Calories..........................147Protien...........................5.4 gFat.................................03 gCarbohydrates....................32.6 gCalcium............................51mgPhosphorous........................92mg........................................Iron..............................3.4mgsVitamin A....................22,700 I.U.Thiamine..........................0.07mgRiboflavin........................0.16mgNiacin.............................1.5mgAscorbic Acid.......................80mg++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++PLEASE NOTE: Dr. Jensen lists these Thereapeutic Values in two columns, with nodotted lines. To insure easy on-line readability, I have taken the liberty to list them in one coloumn, with dotted lines.+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++The recipes are listed in a separate section, further back. I myself don't really follow recipes, preferring to use them as guides to making my own recipes, and so I am not copying any down hee. All of the recipes are good, however, and do not contain many steps. (ie: seem very easy to make). Many of the receipes are accompanied by a short introductory statement, such as "Celery adds flavour and crispness to almost any dish without adding many calories", (Celery-Rice Curry), and "These little patties are very mild flavoured", (Parsnip Patties).In sum, "Foods That Heal" by Dr. Bernard Jensen, is truly an encyclopedia of food and healing knowledge that you can hold in one hand! The print is large, and the binding -- as befits a trade-paperbak with such wonderful information -- quite good and pliable.--------------------------------------------------------------------------------------------------------------------------------------------------------------The only thing disappointing in this book is the paper it is printed on. Sadly, like too many books today, it is printed on sulphite paper. Although not printed on the very lowest grade of sulphite paper, (which is newsprint), to see a book with so much good information in it, printed on any type of sulphite paper makes me very, very unhappy. Sulphite paper, you see, gradually degrades over the years,and eventually becomes.............dust! A new type of paper, archival stock, is being used for a substantial minority of books printed recently. I wish all books were printed on archival stock -- because archival stock Lasts...and LASTS! The cost of both types of paper is just about the same -- but to make archival quality paper, new paper-making machinery must be bought. This is only a ONE-TIME expense, dear publishers -- and it can give your readers so much, whilst increasing your prestige and reputation!The full story of why archival paper should be used in ALL books is further detailed in the informative and truly heart-breaking documentary, "SLOW FIRES", on sale here on Amazon, and elsewhere. It's a PBS DVD, and I learnt of this problem, and any information I may have on it, from this great documentary.In the meantime, buy some marker-pens. In red, blue, yellow, turquoise, or orange. Use them to mark the ediges of this, and other sulphite-paper books you may have. Like the transparent orange plastic sheets which sometimes cover the inside windows of store-fronts, applying marker to the edge of sulphite books protects them from the sun's rays. From the 1920s to the 1970s, paper-back book manufacturers put protective coloured ink on the page-edges of their books. Somehow they don't any more -- don't they CARE anymore? Whatever the answer is to that question, I myself coat the edges of ALL my sulphite-based books, whether they are hard-back, or trade or mass-market paperback.I'm also saving up to buy a Kindle!

I enjoy this book. Interesting

This is still effective reading on the therapeutic uses of fruits and vegetables.The book was published some twenty years ago,and has the mind-set of the natural food craze of the late 20th century.The nutrient information is still useable and the one hundred plus delicious recipes are still tasty sounding.There are more volumnous health books around,that have more complete information on nutrition listings. What i liked most about the book is that of the little known history about the natural foods.And how they came into our Western foodbaskets.This book is not a great encyclopedia on organic foods and advanced meal recipes.Yet,there are many interesting buyer suggestions that can be used to improve your daily diet.This food book should be used as a helpful guide to making smart choices concerning disease-fighting foods and replacing processed foods from your menu.

This book, Foods That Heal, saved my life. It took 2 years, but by the grace of God, I was healed from 2 debilitating disease afflictions that conventional western medicine could not resolve with 9 medications. Bernard Jensen was an outstanding clinician with invaluable insight to use your own kitchen as a medicine chest and clearly explains how the body gets sick over time and how it heals itself if we give it the proper tools. What you think is healthy, may not really be so! I learned so much and have gifted this book to many others to help them too. Don't hesitate to purchase.

A very good book. It’s fine print wish it was bold prints and organized better.

Have had this book for a number of years and still refer back to it. I'm teaching a Holistic Health class and this is one of the books I'm using. Dr. Bernard Jensen is quite well known, and I find him referred to in almost all of my herb books. This is a good book to start with on learning about healthy foods, and the health benefits that they offer. The recipes are all vegtarian, but you certainly can add meat to a number of them.

Love the way this book is organized. If you want to look up a given food, you don't need to look it up in an index, then search thru a lot of text on various pages. Foods are alphabetized and the one thing that stands out with this book is that it doesn't give a food's value, stating "large peach," etc. It will give the weight of the food and value per that weight. Perfect. I call it my food bible.

A must have in library. Great book. Great value. Easy to read.

Bien

However I am sure Dr. Bernard Jenson was really a great doctor due to his holistic approach of curing deceases. But this books are very commercial and do not contain details which should be. I have almost all his books viz juicing theraphy, body chemistry and nutrition, nature has a remedy..

Bernard Jensen never failed to amazed me with his simple explanations on where we go wrong with our diet. I think this book should be taught in schools. We must know what we should eat to stay health. We are missing out on this knowledge.

Interesting solutions.