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Healing Foods Chapter 1-2

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Chapter 1-2 of Healing Foods by Walter Last

Diseases tend to start in the bowels and that is where holistic
healing should start as well. It is not possible to become healthy
when we are constipated and our intestines are full of putrefying
wastes and overgrown with harmful microbes. This environment
allows toxins to be absorbed into the blood, and pathogenic
microbes to demolish our immune system and invade various parts
of the body.
While there are many contributing factors, such as bottle-feeding
babies and basing our diet on more or less unhealthy foods,
presently the main factors are antibiotics and other medical drugs
that destroy our healthy intestinal flora. The result is an epidemic of
Candida overgrowth with the aggressive hyphal form hiding inside
the intestinal wall causing inflammation and making it permeable for
toxins and microbes to enter the blood. This is the main cause of
most of our modern diseases. For more details about this process
see Managing the Immune System.
In addition we need to clean out the bowels and remove years of
accumulated wastes stagnating in bowel pockets, and sometimes
covering the intestinal walls with hard crusts. Such cleansing also
helps to remove most of the harmful microbes and allows the gastrointestinal tract to be repopulated with probiotic bacteria. Finally we
avoid being constipated ever again.
The Antimicrobial Flush
In order to re-establish a beneficial intestinal flora it is preferable to
eliminate accumulated waste matter as well as harmful bacteria and
fungi beforehand. Initially this may be done with an antimicrobial
flush to clean out the whole length of the intestinal tract and
minimizes unpleasant reactions such as headaches, nausea and
other gastro-intestinal discomfort. This flush may on subsequent
days be replaced with a milder acting psyllium drink. A flush should
not be used if you have loose bowels, in this case start immediately
with psyllium.
An effective flush is with a tablespoon of Epsom salts (magnesium
sulfate) or magnesium chloride in a large glass of water. Drink some
more water afterwards. As microbicide you may add chopped raw
garlic or ginger or possibly a teaspoon or two of 3% hydrogen
If you are constipated or very overweight you may even take 2
tablespoons when using it for the first time to make sure that it
quickly comes out at the other end. To make it taste less bitter you
may refrigerate the dissolved magnesium salts overnight. In the
morning you add the microbicide and drink something with a more
pleasant taste afterwards.
Instead of magnesium salts you may also use an isotonic salt
solution. Water with the same salt concentration as blood is called
isotonic. It is not normally absorbed but passes through the whole of

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the intestinal tract. An isotonic solution has a salt content of about

0.9 %, or approximately 1 heaped teaspoonful to 1 liter of water. Mix
this with your preferred microbicide.
Unpleasant symptoms due to so-called die-off of Candida will be
minimized with a flush, as the dead microbes are washed out of the
body. If, for some reason, the flush does not come out at the other
end within a few hours, and you start feeling uncomfortable, then
take immediately a tablespoon of magnesium salt. However, if you
had already breakfast then it is better to try an enema.
Drink the whole isotonic solution, as described above, within 10
minutes, first thing in the morning. This is followed 30 to 60 minutes
by a probiotic culture. You may minimize garlic odor by crushing
cloves while they are submerged in lemon juice.
Women with fungal or bacterial overgrowth should also use a
vaginal microbicide when sanitizing the intestinal tract. This may be
done by inserting a capsule filled with borax for one or two weeks at
bedtime or douche with diluted hydrogen peroxide (up to 0.5%), and
introduce suitable probiotics into the vagina as well.
You may use diluted hydrogen peroxide as a mouthwash, and
gargle with it, instead of using toothpaste. With serious diseases you
may also infuse diluted peroxide rectally. Immune cells produce
hydrogen peroxide naturally to destroy microbes. Do not use
antioxidants close to internal hydrogen peroxide. See also the
related information in Hydrotherapy.
Psyllium is most recommended for long-term use. If you are not
overweight or constipated you may also start the Intestinal
Sanitation this way instead of using first magnesium salts. Psyllium
is especially effective for removing endotoxins from the intestines
and reducing allergic and autoimmune reactions.
In a large glass of water add a rounded teaspoon each of sodium
bicarbonate and psyllium hulls as well as some microbicide. Stir and
drink immediately followed by more water. If you suspect intestinal
parasites use gum turpentine, wormwood or essential oils as
Another possibility is to alternate taking psyllium with 1 tablespoon
of diatomaceous earth (D.E.) which also is good to absorb toxins
and microbes. I do not recommend taking D.E. every day as it can
accumulate and clog up the intestines.
Do this Intestinal Sanitation for a minimum of three days but
preferably for two weeks before starting with the Ultimate Microbial
Cleanse to reduce the intestinal load of microbes and toxins, but
continue taking psyllium and sodium bicarbonate until you feel well
The Psyllium Cleanse is recommended to thoroughly clean out the
intestines and with it biofilms sticking to the bowel walls. For 5 days
drink only fresh vegetable juice, predominantly of green leaves and
possibly celery. Drink it spaced out and very slowly. Add sufficient
pure water to drink about 2 litres of diluted juice daily. Instead of

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using juice you may puree a handful of fresh leaves at high speed in
a blender and drink without straining. If that is not possible you may
eat, spaced out, some green or tart apples or some raw vegetable
Every 3 hours, or 5 times daily, take a teaspoon of psyllium with a
microbicide and sodium bicarbonate. Dissolve half a teaspoon of
sodium bicarbonate in a large glass of water; add the microbicide,
and finally a teaspoon of psyllium hulls. Stir and drink immediately,
followed by some more water.
As microbicide I prefer one that has the ability to penetrate biofilms,
such as chopped garlic, or several drops of Lugol's iodine solution or
non-acidified MMS (sodium chlorite). Molecular iodine has the
advantage of liquefying sticky mucus. You may also alternate
remedies such as garlic and Lugol's solution. Do not intentionally try
to have bowel movements during this time.
On the morning after the last juice day and at bedtime the night
before, take a tablespoon of magnesium salts in water, or enough
laxative to produce a strong bowel cleanout in the morning. If there
is discomfort during the cleanse from bloating or other intestinal
problems, and it becomes too uncomfortable, then just take a
laxative or enema to flush it all out and try again at a later time.
In addition it is helpful to introduce probiotics with desirable
lactobacilli. This is best done about 30 minutes after each flush; and
before breakfast. Commonly probiotics contain acidophilus and
bifidobacteria in addition to other lactobacteria. Possibly more
effective are soil-based microbes as in Prescript Assist or as
Effective Microorganisms (EM).
Dried cultures of lactobacteria are dormant and relatively inactive as
compared to bacteria in fresh or live ferments. Therefore experiment
with making your own ferment. Initially you may use dry cultures as
starter or buy fresh ferments over the Internet (e.g.
(, use B.E. Wholegrain Liquid). Try to obtain a
wide variety of different strains of lactobacteria that preferably have
been grown on vegetables and grains.
Also genuine fermented sauerkraut is good and you can easily find
recipes on the Internet. I do not recommend commercial yogurt to
sanitise the gastro-intestinal tract because of the high content of
mucus-causing lactose and the limited strains of lactobacteria.
Better for fermenting milk products are Kefir grains which can
see You may also
investigate Kombucha.
For individuals with Candida it is preferable to ferment in a yogurt
maker close to 40C as yeast fermentation increases at lower
temperatures and can cause problems; this may also happen with
sauerkraut, kefir and kombucha. Candida affected individuals must
be cautious with all fermented products. Commonly these ferments
are rather acidic and may upset sensitive individuals. In this case
partly neutralise the acidity by adding some bicarbonate until it is

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only slightly sour or you may let the ferment stand for a few hours
with the addition of some dolomite powder and decant shortly before
Prebiotics or the food that we provide for our intestinal flora may be
even more important than the probiotics that we can supply as
supplements. These nutrients determine which microbial species will
thrive and which ones will not do well. The easily digestible
carbohydrates from sugar and grain products favour Candida and
other yeasts but can also lead to overgrowth of various bacteria in
the small intestines.
Commercially available soluble but indigestible fibre, called FOS or
fructosoligosaccharides, helps to stimulate the growth of beneficial
intestinal bacteria. This is the fibre in fruit without the sugar. FOS is
mainly composed of several fructose molecules linked together.
Some commercial FOS in processed foods are made by a fungus,
and yeast sensitive individuals may react to it. The better type of
FOS is produced by splitting the long fructose chains of inulin
derived from vegetable sources.
Generally inulin powder is the better supplement to use for
stimulating growth of bifidobacteria in the colon, and this is one of
the more effective ways of keeping Candida in the colon under
control. Inulin is a fine white powder with a slightly sweet taste and is
more pleasant to eat and more beneficial than bran.
The recommended intake of inulin is from 5 to10 grams or 1 to 2
teaspoons daily, best divided. The amount should be increased
gradually as it may cause loose bowel motions and increased wind
or flatulence. This cannot be entirely avoided but experiment to keep
it in acceptable limits.
Here are some data for the inulin content in foods: Chicory roots 1520%, Jerusalem artichokes 14-19%, garlic 9-16%, dandelion leaves
12-15%, onions 2-6%, leeks 3-10%, artichoke leaves 3-10%, and
bananas 0.3-0.7%.
Legumes are high in a type of soluble fibre, raffinose, that is only
broken down in the large intestines. It is another excellent food for
bifidobacteria. Raffinose is a tri-saccharide with the simple sugars
galactose, fructose, and glucose joined together. It is a soluble fibre
and can be found in legumes, members of the cabbage family,
asparagus and other vegetables.
As a side-effect legumes tend to produce wind or flatulence which
can be reduced by sprouting these legumes, or by soaking them
overnight and replacing the water before cooking. This also greatly
improves the absorption of minerals by reducing the amount of
phytic acid in the seeds. Lentils, peas and chickpeas usually cause
fewer problems than beans.
Organic leaf and root vegetables pureed in a high-speed blender
after only minimal cleaning provide good microbes and also the
prebiotics that they need to multiply. Other suitable prebiotics are
inulin, fructooligosaccharides or FOS and resistant starch (RS).

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These feed mainly the microbes in the colon, good for preventing or
treating inflammatory bowel diseases and colon cancer.
You get RS by adding a small raw potato (avoid any with green
skins) when blending vegetables. To make isolated RS blend some
peeled potatoes and refrigerate. After a short time the RS granules
accumulate at the bottom and you can pour off the liquid. 100g of
raw potato provides a recommended daily amount of 25g RS.
For a good article on RS see Resistant-Starch. Increased wind may
also be a drawback with RS. This can be minimized by only slowly
increasing the amounts of prebiotics, and using psyllium before
breakfast and possibly other meals. Psyllium reduces wind by
removing toxins and excess microbes. In addition we must greatly
reduce easily digestible carbohydrates, especially sugar and flour
Hydrochloric Acid
In the elderly, with chronic degenerative diseases or persistent
Candida problems and even young asthmatics, the body frequently
loses its ability to produce an adequate amount of hydrochloric acid
in the stomach. This leads to incomplete digestion of proteins, and
poor absorption of vitamins B1 and B12, as well as minerals. The
resulting mineral deficiency usually causes fingernails to be soft;
also the hair may be unhealthy. Hydrochloric acid is also needed to
activate pepsin and kill microbes in food.
An inadequate amount of hydrochloric acid in the stomach often
results in overgrowth of the digestive tract with undesirable and
pathogenic bacteria and fungi. This can cause or contribute to
malabsorption, intestinal distress, and allergies to products resulting
from bacterial and fungal breakdown, and in turn will weaken the
immune system.
Symptoms associated with insufficient gastric acid are belching,
discomfort after eating, or food lying heavily in the stomach and
anemia. Often the body is either over-alkaline or over-acid, and the
energy level is low. With obvious mineral deficiencies, suspected
lack of hydrochloric acid, and in most cases of Candida and chronic
degenerative disease, it is beneficial to use hydrochloric acid
supplements with protein meals which may include meat, fish, eggs,
cheese, legumes or nuts.
You may either buy hydrochloric acid - pepsin supplements or, more
cheaply, diluted hydrochloric acid. Commercial diluted hydrochloric
acid is usually 20% while the concentrated acid (from a hardware
store) is 35%. To make a 2% solution that is safe to use, mix 1 part
of 20% acid with 9 parts of water, or 1 part of 35% acid with 16 parts
of water. You may then mix 1-2 (plastic) teaspoons of 2% acid with
your meal. It may be mixed with the protein portion or used as part
of the salad dressing. Alternatively, you may dilute the acid with
cup of liquid and drink it after the meal. You may protect your teeth
by drinking through a straw.
However, habitually taking mineral acids may make the body overacid. Furthermore, those who do not produce enough stomach acid
also do not make enough sodium bicarbonate to neutralize an

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increased amount of acid in the duodenum. While the stomach

content needs to be acid, the content of the small intestines needs
to be alkaline; otherwise nutrients are not properly absorbed.
Therefore, it is advisable to take half a teaspoon of sodium
bicarbonate in liquid 2 to 3 hours after a small meal, and 3 to 4
hours after a large meal with flesh food or other proteins.
As an alternative to hydrochloric acid supplements you may mix
lemon or lime juice, or (cider) vinegar, in addition to magnesium
chloride with a protein meal. The food acid reacts with the
magnesium chloride to form hydrochloric acid and magnesium
citrate, or acetate. In this way you provide all of the key ingredients
to activate digestive enzymes: acidity, magnesium and chloride ions.
Use about one to two tablespoons of the acid juice, and half a
teaspoon of a strong solution of magnesium chloride dissolved in
water. As the food acids tend to be metabolized, this combination
does not normally make the body more acidic, and therefore it is not
necessary to use an alkalizer a few hours later. You may further
stimulate the digestion by drinking half a cupful of a bitter herb tea
after the meal. Bitter ingredients are especially helpful for the liver.

The Road Towards Disease

The Road Towards Health

Intestinal Sanitation

Fasting and Cleansing

Allergy Testing

General Diet Rules









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