Mathematical Nutritional Guidance
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HEALTH AND NUTRITION

FOOD FOR THOUGHT SELF DEVELOPMENT BALANCING:1-9

FOOD FOR THOUGHT Self-Development Balancing: 1-9

 

9 NUTRITIONAL WAYS TO BALANCE WITH VIBRATIONAL FOODS

  • [__/_] Innerchild (birthday)
  • [__/_] Life Path (date of birth) and
  • [__/_] Key (1st Name)

[] 1: 1, 10, 19, 28, 37, 46, 55, 64, 73, 82, 91
[] Fruits: orange, lemon, apple, fig, grapefruit
[] Vegetables: spinach
[] Herbs: ginger, chamomile, St. Johns Wort
[] Limit: oily/fatty food, flesh, wine, yogurt
[] Sensitive to: high blood pressure, heart palpitations
[] Associated with: heart and circulatory system
[] Essential Oil: chamomile, basil, ginger, marjoram, orange, rosemary

[ ] 2: 2, 11, 20, 29, 38, 47, 56, 65, 74, 83, 92
[] Fruits: melons, prunes, apple, lemon, strawberry
[] Vegetables: lettuce, cucumber, cabbage, cauliflower
[] Water: Drink plenty of spring or distilled water
[] Limit: many sweets at irregular hours, conflicts
[] Sensitive to: diabetes, digestive sys. prob., hemorrhage.
[] Associated with: digestive system, lymphatic system, synovial fluids, stomach, breasts, ovaries, sympathetic nervous system.
[] Essential Oil:  cinnamon bark, black pepper, hyssop, lemon, marjoram, peppermint, rosemary,

[ ] 3: 3, 12, 21, 30, 39, 48, 57, 66, 75, 84, 93
[] Fruits: apple, grape, cherry, peach, pomegranate
[] Vegetables: beet, sprouts, asparagus, parsnips, olive
[] Herbs: garlic, asafetida, fenugreek, ginger, mint
[] Limit: fats, hot spicy foods, overstrained nerves
[] Sensitive to: strained nerves, skin problems, sciatica, kidneys
[] Associated with: the liver, the nervous system, disposition of fats
[] Essential Oil:  cardamon, cumin, basil, ginger, lemon, marjoram, nutmeg, peppermint, vanilla,  

[ ] 4: 4, 13, 22, 31, 40, 49, 58, 67, 76, 85, 94
[] Fruits: banana, other fresh fruits.
[] Vegetables: okra, lentil, spinach, other vegetables.
[] Herbs: St. Johns Wort, scullcap, vervain
[] Limit: caffeine drinks, sugar, alcohol
[] Sensitive to: mental/emotional disorders, hysteria, mysterious ailments
[] Associated with: back, head
[] Essential Oil:  cardamon, coriander, grapefruit, hyssop, nutmeg, sage, spearmint, thyme, vanilla
 

[ ] 5: 5, 14, 23, 32, 41, 50, 59, 68, 77, 86, 95
[] Fruits: cherries, cranberries
[] Vegetables: kombu, parsnips, string beans
[] Grains: oats
[] Herbs: marjoram, parsley, cloves, hops, hyssop
[] Best to: fast often, get plenty rest and relaxation
[] Sensitive to: insomnia, exhaustion, lungs, drug abuse
[] Associated with: central nervous sytem, brain, respiratory system, thyroid, sensory organs
[] Essential Oil:  basil, coriander, hyssop, lemon, marjoram, peppermint
 

[ ] 6: 6, 15, 24, 33, 42, 51, 60, 78, 87, 96
[] Fruits: lime, pear, apricot, raspberry, melon
[] Vegetables: squash, brussel sprouts, radish
[] Legumes: all kinds of beans
[] limit: rich and fattening foods, limit sweets,
[] Sensitive to: breast, upper respiratory, circulation
[] Associated with: venous circulation, parathyroids, throat, kidneys, lumbar region, breasts
[] Essential Oil:  grapefruit, lemon, hyssop, oregano, rosemary, sage

[ ] 7: 7, 16, 25, 34, 43, 52, 61, 70, 79, 88, 97
[] Fruits: blackberry, pineapple, grapes, fruit juices of all kinds
[] Vegetables: onion, watercress, cabbage, lettuce, celery
[] Grains: oats
[] Herbs: sorrel, hops, elderflowers
[] Limit: repressed emotions and moods.
[] Sensitive to: worry, mental aggravation, stomach
[] Associated with: thalamus, spinal canal, nervous & mental processes
[] Essential Oil: coriander, fennel,
hyssop, sage

[ ] 8: 8, 17, 26, 35, 44, 53, 62, 71, 80, 89, 98
[] Fruits: dates,
[] Vegetables: spinach, celery, turnip
[] Herbs: savory, angelica, solomons seal
[] Limit: animal flesh (meat), intense feelings of loneliness
[] Sensitive to: blood diseases, liver, rheumatism, bones, headaches
[] Associated with: skeletal system, skin, teeth, gallbladder, spleen, liver, bile, intestines
[] Essential Oil:  ginger, hyssop, lemon, peppermint

[ ] 9: 9, 18, 27, 36, 45, 54, 63, 72, 81, 90, 99
[] Fruits: tomato, apricot, apple, dates, rhubarb
[] Vegetables: eggplant, leeks, bell peppers,
[] Herbs: mustard, garlic, raw onion, horse-radish, nettle
[] Limit: pickles, alcohol, or wines, rich foods
[] Sensitive to: headaches, ulcers, abuse of alcohol, drugs, contagious diseases: measles, chicken-pox, etc...
[] Associated with: muscular sytem, uro-genital system, gonads (sex organs), red corpuscles of the blood and kidney

[] Essential Oil:  ginger, hyssop, lemon, lemongrass, marjoram hyssop

Rating Frequency    

Pure Essential Oils have been recorded to raise the body’s frequencies, bringing mental clarity, strengthens immune system, lowering susceptibility to dis-eases.  In traditional cooking a drop of Therapeutic "Food-Grade" Essential Oils are added at the end of the cooking cycle for flavoring.   

  • Essential oils …52-320 (Hz)  
  • Brain frequency…72-90 (Hz)
  • Body frequency…62-78 (Hz)
  • Headaches/Migraines (lowers body to)59 (Hz)
  • Cold symptoms (lowers body to)58 (Hz)
  • Candida (lower body to)…42 (Hz)
  • Fresh Herbs … 20-27 (Hz)
  • Dry Herbs …12-22 (Hz)  
  • Fresh produce…15 (Hz)
  • Processed/canned food…0 (Hz)

    (referrence information: Aromatherapy, The Essential Beginning D. Gary Young, N.D. Aromatologist)

     

    Disclaimer
    Information on this website and my FB page is based on the authors research and experiences. Information is shared for educational purposes and not intended to be used as recommendations or advice for treatment of any illnesses. Do not put into effect any of the above without prior consultation with your medical health care provider for diagnosis, and treatment.

Essential Oils provide flavor as well as raises the vibrational energy of the foods.

B6: Avocado, cantaloupe, beans, broccoli, banana4. carrots, celery78, figs1, lemons12, hijiki, okra44, onion79, pineapple7, spinach, watermelon, whole grains. Black strap molasses, honey. Function: promotes brain function, prevents:nausea, nervous disorders, reduces swelling

 

B9: Avocado, beans, spinach148, Brussels sprouts6, broccoli, ginger13, romaine/green leaf lettuce27, sprouts3, root vegetables, brewer’s yeast, nutritional yeast Function: development of baby’s central nervous sys. increases appetite, enhances circulation, and energy.

B12: Date89,banana4, cantaloupe, alfalfa sprouts3, dulse, kelp5, okra44, spinach148, azuki beans, lentils, sm. white/red beans, brewers yeast, spirulina, sun chlorella, bee pollen, alfalfa Function:  improves skin disorders, nervous system

 

B15: Bee pollen, cabbage27, dandelion root, nutritional yeast, pumpkin seeds, sesame seeds, brown rice Function: Immunity to infections Lowers blood cholesterol 

C

C: Bell peppers, blackberriy7, bok choy, cabbage27, citrus, grapes37, kiwi, lime6, mango, orange1, peach3, pumpkin seeds, radish6, sesame seeds, tomato9 Function: protects against virus, bacteria toxins, aids absorption of Iron

Use only therapeutic "Food-Grade" Essential Oils for flavoring

Calcium:  Broccoli, carob, cauliflower2, carrot juice, cherry35, figs1,(w) beans, quinoa, sesame seeds, string beans5, tahini papaya, peach3, squash6, red raspberry leaf16, spirulina, sun chlorella, hijiki, Irish moss, blackstrap mo-lasses Function: pain killer:cramps, pregnancy, labor, afterpains, calms nerves, tones muscles, clots blood 

Iron: Apricot69, beet3,blackstrap molasses, brewers yeast, date89, cherry35,dandelion greens, dulse, kelp55, lentils, parsley, peach3, pear6, dried prunes2, raisins, sesame seeds. pumpkins, alfalfa, nettle9, yellow dock, liquid Floradix w/Iron. Function: essential for making hemoglobin, enriches blood, ensures vitally,reasoning & memory.

ProteinAmaranth, broccoli, avocado, lentils, sm. red/white beans, njera njera, oats7,papaya,seeds,squash6,quinoa, brown rice, wheat germ, tortillas,oatmeal,kelp5 Function: Growth: of: baby, placenta, uterus, amniotic fluids.

Selenium: Asparagus3, brewer’s yeast, broccoli, brown rice, garlic139, blackstrap molasses, onion79, seeds, whole grains, wheat germ. Function: balances immune, system, lymph glands. needed for pancreas function, maintains heart

Zinc: Alfalfa,legumes,whole grains,brewer’s yeast, pumpkin seeds, sunflower seeds. Kelp5, garlic139. Function: Boosts thymus gland, promotes healthy immune system., growth of reproduction organs, prostate gland function.

E

E: Asparagus33, avocado, sesame butter, bean sprouts3, bee pollen, kelp55, olive3 oil, palm oil, spirulina, wheat-grass.Function: Protects red blood cells, heals wounds  

Seasoning Foods With Essential Oils
Therapeutic "Food-Grade" Essential Oils By Young Living

  SWEET:
  • [_]  Coriander*457....... Stimulates creativity
  • [_]  Fennel**7.....……  Calming ,  PMS, menopause
  • [_]  Geranium14 …....…Balances menopause, treats nervousness
  • [_]  Lemongrass9.......  Improves mental clarity
  • [_]  Peppermint*.…… Increases memory, stimulant
  • [_]  Spearmint4…........ Incr. memory, releases emotional blocks
  • [_]  Vanilla34 ……...........Calms, softens frustrations & irritability
SAVORY:
  • [_] Basil*13….....…....... Mental fatigue, sadness, migraines
  • [_] Dill …..................... Comforts, suppresses sexual impulses
  • [_] Marjoram*12459.........Calms, dulls sexual desires, high blood pressure
  • [_] Mountain Savory  Support immune nervous, circul. sys
  • [_] Oregano6…........…. Security, immune enhancing, antiviral
  • [_] Rosemary*126 ..……Relief sadness/depress./disappointments
  • [_] Sage467  ……........... Strengthens, menopausal hot-flashes
  • [_] Tarragon …........... Rids parasites, digestive, nervous sys.
  • [_] Thyme**4 ….......... Builds immune, strengthens after illness
SPICE:
  • [_] Cinnamon*2 …….....Warming,creativity aphrodisiac, joint pain
  • [_] Clove* ……............. Immune system, brain, strengthens uterus
  • [_] Ginger89  ……........... Impotence, mental confusion, dizziness
  • [_] Nutmeg34….............. Comforts, boost energy, Influence dreams
  • [_] Cumin*3 ….............. Digestion, reduces flatulence, sensual & erotic
  • [_] Cardamom*34 …..…Grounding, mental fatigue, PMS menopause
  • [_] Hyssop*…….......... Immune & respiratory system,purifying#

The 7 colors relate to specific subtle energy vibration & it’s association with the body’s glands, organs & nervous system plexuses. Matched with colors & season, foods are mathematically categorized for vibrational balancing & healing.  All seasons carry vibrational energy, it is dependent upon when & how the sun is actually hitting the earth.  This is where the vibrational levels to food come in.  The shape of the food is also involved.  It’s all mathematics.  The pear is the shape of a woman’s uterus.  Certain fruits look like the labia of a woman as the cantaloupe melon.  If you turn a food the right way it may look like some part of the female or the male body, which also gives you an indication of it’s healing qualities.  The earth mimics the body.  Callie Muhammad, How To Eat To Live Food Consultant   

  • RECIPE FOR THE MONTH:  BEAN SOUP
 L'DIA'S BASIC BEAN SOUP RECIPE: SMALL WHITE BEAN SOUP RECIPE BY: L’DIA MEN-NA’A
PREPARATION:
STEP #1: WASH, CLEAN AND SOAK BEANS

2 lbs. Small white navy beans, washed and rinsed several times to remove, stones and dirt. Let soak covered in cold water for 12 hours. Add 4 Tablespoons fennel to the soaking water. Beans will become plump with the water, if beans become uncovered add more water to cover them for the remaining 12 hours.

STEP #2: FIRST BOILING:
After 12 hours, pour off the cold soaking water and rinse beans again of the foam & gas bubbles that were formed from soaking. Check again for any residue such as stones or dirt. Put beans in a pot. Add fresh water to cover beans about 1 inch with water. Bring to a boil with a wooden spoon across the top to keep beans from spilling over. Boil for approximately 5 minutes. Rinse beans pouring the hot bean water off along with the foam. Again check for any stones or dirt.

STEP #3 SECOND BOILING ON GAS OR ELECTRIC BURNER:
Put hot rinsed beans in the pot. Add fresh water to cover beans add enough water to cover 2 inches over beans. Add 2 Tablespoon of olive oil (and add 2 tablespoons of fennel to the cooking water if sensitive to gas and bloating). Bring to a boil with a wooden spoon across the top to keep beans from spilling over. Boil for approximately 5 minutes. Do not rinse.

STEP #4 COOKING BEANS:
After beans have boiled for 5 minutes, keep the beans in the pot, add more water if needed to cover beans approximately 2 inches over the top of beans with fresh water. Cover with the pot top, turn heat down to medium or a little higher to allow beans to simmer (but not boil) for approximately 2 hours, until beans are tender. Stir beans every 30 minutes to make sure they are not sticking to the bottom of the pot, and that they are getting softer. If beans are not tender after 2 hours cook for another 30 minutes to a hour or so, until they have reached the consistency and texture that you prefer.

STEP #5: ADDING VEGETABLES AND SEASONINGS:
If more water is needed to keep beans from scorching, add a little. Then mix in all of the vegetables and seasonings in the pot with the beans. (Do not add salt and tomatoes before the beans get soft, otherwise the beans will not become tender)

STEP #6: ADDING TOMATOES AND SALT:
After beans are soft add the tomatoes and salt, continue to simmer on medium until tomatoes are done. Approximately 15-30 more minutes.
_____________________________
INGREDIENTS:
4 Tablespoons....Olive Oil
1 Whole Large....Onion, chopped
1 Whole crown ..Garlic, chopped
½ Large .............Bell pepper, chopped
2 Tablespoons....Turmeric, less/more to taste
2 Tablespoon......Paprika, less/more to taste
Teaspoon ...........Sage, less/ more to taste
Cold Water.........Cover 1 1/2 inches over the top of beans
10 Whole fresh...Tomatoes, chopped
2 Tablespoons.......Salt, less/more to taste
_____________________________
SLOW COOKING METHOD:
STEP #1 WASH AND SOAK:
STEP #2 FIRST BOIL:.
STEP #3 SECOND BOIL

Skip down to:

STEP #7 COOKING BEANS:
Put hot rinsed beans in a pot. Add fresh water to cover beans with water and 2 Tablespoon of olive (and add 2 tablespoons of fennel to the cooking water if sensitive to gas and bloating). Then mix in all of the vegetables and seasonings, except DO NOT add the tomatoes and salt yet. Bring to a boil with a wooden spoon across the top to keep beans from spilling over. Boil for approximately 5 minutes.

STEP #8 ADDING VEGETABLES AND SEASONINGS:
Then place beans, vegetables, and water in a slow cooker “Crock Pot” add more water to cover beans approximately 1 1/2 inches over the top of beans with it’ fresh water. Turn cooker on and set for 4 hours. Cooker will determine the temperature to cook for that length of time. Stir beans every 60 minutes to make sure they are not sticking, and to make sure they are simmering. At 3 hours cooking time, add salt and tomatoes Continue to allow beans to slow cook for another hour. If beans are not tender after 4 hours cook for another hour or so, until they have reached the consistency that you prefer.

STEP #9: ADDING TOMATOES AND SALT:
(Do not add salt and tomatoes before the beans get soft, otherwise the beans will not become tender) After beans are soft, stir in the tomatoes and continue to cook until tomatoes are done. Approximately 15-30 minutes.

THICKEN WHITE BEAN SOUP RECIPE BY: L’DIA MEN-NA’A
Take half of the cooked bean soup separate and let cool in a bowl. After cool, blend the beans in a blender.  Return the blended beans back into the original bean soup.
 
PDF Free Reference Books: 
How To Eat To Live Book I
 HEALTH BENEFITS OF BEAN SOUP:

LOWERS CHOLESTEROL:
Navy beans are an excellent source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, navy beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal....

DIABETES:
Navy beans are an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

PROTEIN SOURCE:
When combined with whole grains such as brown rice, navy beans provide virtually fat-free high quality protein. But this is far from all navy beans have to offer. Navy beans are a very good source of:
[_] Folate: reduces heart attacks
[_] Manganese: Energy Production, Antioxidant
[_] Protein: blood sugar stabilizing
[_] B1 (Thiamin): Maintain Your Memory
[_] Phosphorus:
[_] Copper: Energy Production, Antioxidant
[_] Magnesium: improves blood flow oxygen nutrients
[_] Iron: Energy
[_] Potassium: protect against high blood pressure

Quick Serving Ideas

  • Traditionally, Serve bean soup with a green salad, malt-o-meal muffins, and tea. 

•Make a delicious sandwich spread by blending cooked navy beans in a food processor with olive or flax oil and your favorite herbs and spices.
•Add a protein punch to tomato soup by serving it with some pre-cooked navy beans mixed throughout.
•Mix cooked navy beans with olive oil, sage and garlic and serve on bruschetta.
•Use navy beans to make delicious and nutritious white chili.
•Add cooked and cooled navy beans to a salad of leeks and chard and top with a rosemary vinaigrette. Use replace meat with the cooked beans mixture in a burrito or a wrap with lettuce, tomatoes, cheddar cheese

HEALTH CONCERNS: GOUT
This accumulation of uric acid crystals is called gouty arthritis, or simply "gout." Uric Acid causes gout.
Uric acid levels in the blood and other parts of the body can become too high, however, under a variety of circumstances. Since our kidneys are responsible for helping keep blood levels of uric acid balanced, kidney problems can lead to excessive accumulation of uric acid in various parts of the body. Excessive breakdown of cells can also cause uric acid build-up. When uric acid accumulates, uric acid crystals (called monosodium urate crystals) can become deposited in our tendons, joints, kidneys, and other organs.
...
All purine-containing foods are not the same, and that plant purines are far safer than meat and fish purines in terms of gout risk. In a case of severe or advanced gout, dietitians will often ask individuals to decrease their total daily purine intake to 100-150 milligrams. A 3.5 ounce serving of some foods, all by itself, can contain up to 1,000 milligrams of purines. These foods include anchovies, herring, kidney, liver, mackerel, meat extracts, mincemeat, mussels, sardines, and yeast.

serving of some foods, all by itself, can contain up to 1,000 milligrams of purines. These foods include anchovies, herring, kidney, liver, mackerel, meat extracts, mincemeat, mussels, sardines, and yeast.

Foods with very high purine levels(up to 1,000 mg per 3.5 ounce serving):
Anchovies, Gravies, Liver, Sardines, Sweetbreads

Foods with high and moderately high purine levels(5-100 mg per 3.5 ounch serving):
Asparagus, Bacon, Beef, Bluefish, Bouillon, Calf tongue, Carp, Cauliflower, Chicken, Chicken soup, Codfish, Crab, Duck, Goose, Halibut, Ham, Kidney beans, Lamb, Lentils, Lima beans, Lobster, Mushrooms, Mutton, Navy beans, Oatmeal, Oysters, Peas, Perch, Pork, Rabbit, Salmon, Sheep,
Shellfish, Snapper, Spinach, Tripe, Trout, Tuna, Turkey, Veal, Venison

PURINES AND HEALTH
Notice that most of the purine-containing foods included within the World's Healthiest Foods - asparagus, cauliflower, chicken, kidney beans, lima beans, mushrooms, navy beans, oatmeal, peas salmon, spinach, and tuna - contain about 5-50 milligrams of purines in a 3.5 ounce serving.

If you are not at risk for gout or other health problems related to purine metabolism, you would be unlikely to consume greater than the U.S. average for purine intake even if you ate more than ten 3.5 ounce servings of the above foods.

If you have been placed on a low purine diet that calls for no more than 150 milligrams of dietary purines, you should still be able to consume a 3.5 ounce serving of these foods per day without exceeding the 150 milligram limit for your overall diet.

COOKED FOODS: THE EFFECTS OF COOKING ON PURINES
Research on cooking and purine content is very limited. Animal studies in this area have shown definite changes in purine content following the boiling and broiling of beef, beef liver, haddock, and mushrooms.

Boiling high-purine foods in water can cause break-down of the purine-containing components (called nucleic acids) and eventual freeing up of the purines for absorption. For example, in some animal studies, where rats were fed cooked versus non-cooked foods, the animals eating the cooked version experienced greater absorption and excretion of purine-related compounds.

From this evidence, it might be tempting to conclude that cook of high-purine foods actually increases the risk from purines. On the other hand, when foods were boiled, some of the purines were freed up into the cooking water and became lost from the food (because the water in which the food was boiled got discarded after cooking). From this evidence, the exact opposite conclusion would make sense: cooking of high-purines reduces the purine risk.

Excerpt References:
NAVY BEANS
http://www.whfoods.com/genpage.php?pfriendly=1&tname=foodspice&dbid=88

WHAT ARE PURINES?
http://www.whfoods.com/genpage.php?tname=george&dbid=51
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