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Food should taste good.

Eating is a fundamental pleasure of living. In old age there is no other pleasure that can equal enjoyment of food. It is a time when we long for the foods of our own childhood, too. Ethnic foods often had to be given up when children were raised (switched to hot dogs and pizza) but with this diversion gone, a return to family food would be most welcome and most healthful. Ethnic foods were made from scratch. And they certainly were made at home where cleanliness and “persnickitiness” are at their finest! A speck in the batter gets noticed. Not so in a commercial mixing vat. Pots and pans are sanitized with hot water, not chemicals.

Good advice is to return to old fashioned home cooking: with its flour and butter, lard and cream, homemade pasta, olive oil and soup, coarse cereal grains and plain fruit. Gone are the fruit juices, flour mixes, crackers and sweets that fill grocery shelves. What about convenience? Old fashioned cooking took most of the day. It does take 3 or 4 hours to make a soup from scratch. But you then get 3 days off! Each day you reboil it, it is sterile again. Or freeze half of it (take the potatoes out first). It does take a whole morning to make pasta or some ethnic dish. Freeze it in plastic sealed containers so the delicate flavor isn’t spoiled. Baking homemade bread is automated now. Do at least this much to get away from the mold-ridden grocery store loaves. Make your own ice cream and nut butters. They last many days and free your schedule.

Time is the great inhibitor but if you have the means or the help, the best advice, nutritionally, is a return to old-fashioned cooking and recipes. use your new insights to improve them where you can. Don’t use your mother’s aluminum ware; use her enamel ware or the new glass and ceramic ware. Don’t use her copper-bottomed tea kettle or gold-rimmed cups or “silver”. use her wooden spoons, glass glasses, and plain dishes, her wooden and straw bowls and enamel pots and pans.

Salt

Should you avoid salt? No. But a good salt rule is to either cook with it or have it on the table, but not both. Use aluminum — free sea salt, and make sure the salt is sterilized by heating five minutes at 400°F in a glass pie plate to kill mold. (Sea gulls fly over the salt flats where sea salt is gathered. Their droppings provide a medium for mold.)

Fig. 38 Sea salt flats are often roosting places for sea gulls.

The best salt is a mixture of 1 part of your aluminum-free, sterilized sea salt and 1 part potassium chloride (another kind of salt, see Sources). Potassium ousts sodium (salt) from your body, so you can use twice as much of this kind of salt! Also, the extra potassium helps lift fatigue and has other benefits.

Always use a non-metal salt shaker with a closable lid to keep out moisture. Don’t put rice in your salt because it invites mold.

since you, the cook, know where the salt is, (mostly in soups and stews), don’t serve as much of these when there is heart and kidney illness or high blood pressure. Don’t put salt in cereal, cooking vegetables, or other dishes. Just leave it out! Use herbs instead. Tip: encapsulated herbs stay fresher and are more potent. Fenugreek and thyme are the most beneficial of the common cooking herbs. Just open a capsule and season.

Tremor

Tremor is a symptom, not a natural part of aging. The nerves controlling the hands and arms are poisoned. The nerves originate in the brain where the poison has accumulated. What is the poison? Did it happen long ago? No! It could have happened as long as two weeks ago but not longer!

Tremor is the result of ongoing poisoning! It is important to find the poison as soon as you can since the rest of the body will soon be affected, too. search your memory for the new things that happened in the last two weeks. It is a herculean task but only gets harder each day, so keep notes as you ask: Is there new carpeting? Is there a new furnace? Is there a different water supply? Is there a new hair dresser? Did somebody bring a vase of fresh flowers? Is there a new laundry person? Was the place sprayed for insects? Is there a new medicine (drug) or supple­ment? Was remodeling done? Is there a new food?

The list is endless and the situation looks hopeless because so many new things can happen in two weeks.

Rather than asking individual questions like these, let’s ask only five general questions and have the assurance that one of them will catch the culprit.

1. Is it in the air? This will catch insecticide, flowers, carpets all together.

2. Is it in the water?

3. Is it in the medicines or supplements?

4. Is it in the clothing?

5. Is it in the food or on the dishes?

To answer each question, test the item using your Syn­crometer searching technique. Make a test substance. Then search a saliva sample for it.

To test the air, take a dust sample off the kitchen counter or table (this gives you fresh dust). Pick up the dust with a few wipes by a small, two inch square of damp paper towel. Place in a resealable baggy.

To test the water, make samples by putting about a tsp. of hot, cold, or filtered water into a resealable baggy with a bit of paper towel in it. Try to get the first morning water before it has run.

To test the medicines and supplements put one of each in re­sealable baggies.

To test clothing (laundry) use a bit of it, (such as a sock) rolled up tightly.

Testing food is the biggest job. If there are leftovers in the refrigerator or freezer, this helps. You can combine all the lefto­vers in a single baggy. Frozen things don’t need to be thawed for testing. Still, the chance of missing a food culprit is quite high. Be sure to test everything eaten in a two week time period: un­usual things like popcorn, candy, crackers, cookies, health foods and special powders. A consolation is that you will find a num­ber of bad foods that are not necessarily the tremor causes but which cause other health problems.