Fruit and vegetable rotations | Majid Ali MD


Best Fruits and Veggies

First, Second and Third Choice Foods

Choice One Foods

Food choices in this category are the best. These foods are ideal for sustaining a life span in optimal health, and meet my four criteria for life span foods (when allergy to any of these foods for an individual has been excluded). These items are excellent sources of steady-state energy and essential nutrients.
Choice One foods are least likely to cause allergic reactions, least likely to trigger molecular roller coasters, least likely to increase acidotic stresses, and are least likely to cause absorptive and digestive dysfunctions.
Choice One Foods may be eaten in rotation as frequently as three to four times a week. I reiterate for emphasis that no food should be eaten every day of the week.

Choice Two Foods

Food choices in this second category are second-best food choices. These food items are good sources of steady-state energy and nutrients (when food allergy has been excluded).
Needless to say, these items fall somewhere between the Choice One and Choice Three foods. These foods may also be eaten frequently and in rotation, two to three times a week, but not every day.

Choice Three Foods

Food choices in this category should be rotated on the basis of once every three or four days. This recommendation is based upon a careful assessment of the impact of these foods on the several life span issues discussed above.

The following foods stand out in their restorative value for people with disrupted internal ecology of the bowel:
burdock, daikon, garlic, ginger, radish, sea vegetables, predigested soy products, squashes, turnips.


Vegetables

Choice One
Daikon
Burdock
Red radish
Squashes *
Chinese cabbage
Turnips
Green beans
Shiitake mushrooms
Lotus root
Turnips
Green Beans
Green leafy vegetables * *
Others ***
Ginger
* Squashes: acorn, buttercup, butternut, hokaido, hubbard, spaghetti, star, yellow summer, zucchini.
** Lettuce substitutes: green tops of beets, carrot, collard, daikon, kale, mustard, red radish, spinach and turnip.
*** artichoke, asparagus, beets, brussel sprouts, broccoli, bok choy, cabbage, cauliflower, celery, cucumber, escarole, garlic, ginger, parsnip, peas, plantain, rutabagas, sauerkraut, scallions, shiitake mushroom, water chestnut.


Choice Two
Romaine lettuce
Boston lettuce
Iceberg lettuce
Spinach
Onion
Carrot
Tomato
Red peppers
Green peppers
Yam
Egg plant
Lettuce is in the same family as ragweed, which is among the most allergenic weeds in the United States. There is a high degree of cross reactivity between lettuce and ragweed. For this reason I recommend people with food and hay-fever type allergy to cut down on lettuce and use lettuce substitutes given above.


Vegetables for use as condiments:
Chives, dandelion, Endives, Garlic, Ginger, Nori, Parsley, Scallions
All of the above condiments may be considered Choice One foods except when sensitivity to these foods exists.


Wild Vegetables
Wild burdock

Dandelion

Ferns
Horsetail

Lamb quarter

Milkweed
Mugwort

Weeds*
* Knotweed, Pigweed, Thistle
All wild vegetables are considered Choice One foods. Wild vegetables are especially rich in minerals and vitamins. For instance, weight for weight dandelion contains about 8 times as much calcium as milk.


Sea Vegetables
Sea vegetables (algae, grasses and other edible plants) have been used by almost all coastal cultures in different parts of the world. The recognized health benefits include functional restoration of stomach, bowel, kidneys, brain, cardiovascular system and skin. As for wild vegetables, all sea vegetables are considered Choice One vegetables.
Kombu
Nori
Dulse
Wakame
Agar
Hiziki
Mekabu


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Fruits

Choice One

Peach

Pear

Cherries
Berries*
Avocado
Plum
Apricot
Papaya
Guava
Persimmon
Pomegranate
Rhubarb
Prune
Organic Apples#

* Blueberries, Blackberries, Cranberries and Raspberries.


Choice Two

Lemon & Lime
Fig
Raisins
Melon
Watermelon
Kiwi
Grapefruit
Cantaloupe
Plum
Banana


Choice Three
Orange
Pineapple
Coconut
Grapes
Strawberries
Mangoes
Honeydew
Dates
Polished fruits#

The fruits in the third category are included there for reasons of their high fructose content, acidity and the potential to cause allergy. Fruits should be eaten fresh in season. Completely avoid canned fruit. Depleted of
their life-sustaining enzymes and laced with sugar, canned fruits in reality are canned candy.

# The issue of pesticide and fungicide residue over fruits and vegetables is an important issue. All fruits and vegetables should be thoroughly washed to eliminate, or at least reduce, such residues. Polished fruits present a more complex problem. Organically grown unpolished apples are among the first choice group for their long-established empirical nutritional value. I list apples treated with pesticides and polished to improve their looks for equally obvious reasons. I strongly recommend the following simple experiment to understand the nature of the problems caused by pesticides and waxing the apple skin. Put a healthy-looking, well-polished apple in a pot, cover it with hot water for two minutes, shake the pot for a minute or so, take the apple out and let it dry. Now observe the surface of the water in the pot for wax globules and the apple skin for its true color and texture.

Almost all pesticides are fat-soluble. Multiple applications of wax to the apple skin has the effect of embedding the pesticides deep in the layers of wax. Simple washing of apples creates an illusion of removing the wax and
the pesticides blended in it. The first time I did this simple experiment I was horrified to see the results.


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