Daphne Miller is a practicing physician who has gone beyond her work for her patients’ health. Her cross-cultural study findings were remarkable because she concluded that people in other countries need to stick to their indigenous local foods to reap full health benefits. When they deviated from their ancestral diet, they would experience inflammation and a variety of illnesses.
These findings mirror the work of Dr. Ian Billinghurst, who observes the Biologically Appropriate Raw Feeding in dogs. BARF that dogs need to eat fresh, wholesome raw meat for optimum health. The general rule is 80% protein and awful, and 20% fruit vegetable.
This notion stems from the dog’s ancestors, the wild dogs, and wolves, who need to hunt for their prey to eat. These animals would eat the intestines of wild game, and other herbivores such as rabbits, ergo, would thus receive their plant-based nutrients from the herbivore.
Daphne Miller spotted that when Mexican people started to deviate from their customary foods, they began to gain weight and develop an illness such as diabetes. When they reverted to their traditional foods from their land, their health was restored.
It appears our exploration into our agricultural roots unfolds secrets to wellness. Our well being is rooted in food grown in our country; contain nutrients we require to function at optimal levels. This means to have good mobility, good cognitive skills, and freedom from ailments; we need to eat the foods from our land because it protects us and keeps us healthy.
Eating is not a desire nor a luxury; we must eat to live. It is a functional prerequisite for our existence. The Human body requires the vitamins and minerals that stem from the good earth for our sustenance. It’s only logical that if we cultivate on depleted soil, the plants emanating from that land will lack the sufficient key elements that provide a healthy life to our population.
The agricultural roots of medicine have been purported by Hippocrates: “Let Food be Thy Medicine.” This expresses that we have what we require to keep us fit and heal ourselves from our food source. And where does our food come from? Our soil!
Other Cultures Have Relied On The Land To Cure The Sick
In China, dating back many years, Chinese herbal medicine is practiced. Traditional Chinese Medicine, TCM, is the model that focuses on hot foods and cold foods. Some meats and vegetables are good for certain organs to cool inflammation, and others warm and stimulate circulation. In winter, we have the time of Wei Qi. This represents the Yin energy, which is dark, cold, slow energy. This is the season we must wear a scarf to protect the kidney, liver, and spleen. Warm foods would be the foods grown in that season, such as squash, potato, winter greens, mushrooms, apples, pears, that are made into soups and broth to keep the body warm. Notice how, once again, we revert to the fruitfulness of our land to provide wellness. Our good earth is traditionally the “good mother,” nurturing her children.
In India, Vedic medicine explores the Doshas (biological qualities that govern our constitution: Vata, Pitta, and Kapha) to deduce where there is discord in the system. Then, the adjustments are made accordingly. Vedic medicine deploys foods and spices to balance back wellness. Today we understand the enormous benefits of Coriandrum Sativum, Coriander: you may eat the seeds and leaves. It’s slightly sweet; its potency is cooling energy, which helps the digestive, nervous system, and respiratory system. Curcuma longa, known as Turmeric, beholds a pungent and bitter rhizome, which affects the respiratory, digestive, and circulatory systems. My favorite, Cinnamon, which helps the blood, circulatory system, and reproductive system.
Food is used as a medicine in most cultures worldwide, but let’s investigate this commodity deeper.
German physician Wilhelm Henrich Schussler isolated twelve components pertinent to optimal health in the human body; they are as follows:
| # | Abbreviation | Constituent | # | Abbreviation | Constituent |
|---|---|---|---|---|---|
| 1 | Calc. Flour | Calcium Flouride | 7 | Kali Sulf | Potassium Sulfate |
| 2 | Calc. Phos | Calcium Phosphate | 8 | Mag. Phos | Magnesium Phosphate |
| 3 | Calc. Sulf | Calcium Sulfate | 9 | Nat. Mur | Sodium Chloride |
| 4 | Fer. Phos | Ferrum Phosphate | 10 | Nat. Phos | Phosphate of Soda |
| 5 | Kali. Mur | Potassium Chloride | 11 | Nat. Sulf | Sodium Sulfate |
| 6 | Kali. Phos | Potassium Phosphate | 12 | Sil | Silicea |
Dr. Schussler saw that a lack of one of the minerals results in poor health; thus, we supplement the “tissue salt” for restored well being. We get these minerals from our foods, straight from the soil, your garden, or your local farm.
*Side Note: To replenish your soil - See Kaytonik™ (for gardens) and Humic Land™ for larger farms.
As you may be aware, Calcium Fluoride is needed by the skeleton, in the bones and the joints for supple movement. The eyes also need it because, without it, you will develop cataracts, which may form in cyst-like layers on the cells on the eyes surface, known as corneal ulceration. Without Calcium Fluoride, our oral health will suffer from tooth decay. Where do we find Calcium fluoride? In Buckwheat, chickweed, chives, mustard plant, parsley, sage, winter savory.
Kali Mur. Chloride of Potash is vitally important in building fibrin, a fibrous protein involved in blood clotting. Brain cells cannot form without it, nor can nerves, muscles, or blood. This is a natural decongestant and lymph and blood conditioner. Its role is clearing skin ailments and debilitating conditions in the ear, nose, and throat. Potassium chloride is found in basil, borage, fennel, ginger, sage, asparagus, beetroot, cauliflower, and celery, to name but a few.
Yes, Silicon dioxide, quartz, otherwise recognized as silica, is found in the hair, skin, and nails, as well as the membranes covering the bones (periosteum). Tiny jagged-edged particles whose job is to expel unnecessary foreign matter from the body. It is known as the surgeon’s lancet, that will cut a path to expel puss, foreign matter and illuminate toxins from the body. Without silica, our backbone would hunch, and we would have a weakness. Silica is present in foods like tall grains, wheat, barley, rye, spelt, and they are found in lentils, soya, beans, spinach, celery, chicory, apricots, lemons, apples, and quinces. Now, how delicious is this medicine that we need to eat, that maintains our vitality?
All the gears in the human body may be kept in check with the amazing foods we eat coming from our soil. Our foods contain the force, Qi, to nourish our wellness – healthy soil is medicinal. Leafy greens, like the salads we eat, the vegetables like cucumber and mushrooms, offer great flavors, but they do way more than keeping us well.
We can revive our living soil. We believe that it will take the contribution of our global village to make this a reality. Join us as we learn from scientists, and experts on our journey, as we advocate for soil consciousness, which is pivotal to our health, our climate and is our legacy for future generations.
Agriculture – The Roots of Medicine will continue the discussion further in the next part when we explore the topic of when we lost our relationship with our nourishment?
Bibliography:
Daphne Miller Books: Farmacology and The Jungle Effect
Disclaimer: Dear readers, our soils, and clay contain minerals with many beneficial properties when used responsibly. For any chronic or severe ailments, collaboration with your physician or naturopathic professional for optimum relief is recommended.
