Dr. Melvin Page's Eating Plan
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Transcript of Dr. Melvin Page's Eating Plan
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Dr. Melvin Pages Phase2 eating plan for
balancing bloodchemistry
Edited edition brought to you by
Dr. Leon du Plessis (M.Tech Hom)
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Who was Dr. Melvin Page
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Who was Dr. Melvin Page
Dr. Page was one of the early pioneers in nutritional biochemistry.
He obtained his Doctor of Dental Surgerydegree University of Michigan.
He invented denturesbased on engineering principles.
During this time, he also became aware that it was necessary to remakethe
classic dentures for many of his patients within two and one-half years.
Their mandibles (jaw bones) would resorbunder the dentures and
bridges. This is a common problem that still exists today owing to
inadequate nutrition caused by over consumption of refinedcarbohydrates and white sugar.
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Who was Dr. Melvin Page
In a quest to learn why the mouths of his patients deteriorated.
Dr. Page studied Dr. Weston Price's work with primitive people
and started his own investigations. He ran more than two
thousand blood chemistries and discovered that no
absorption of bone occurred (and no cavities) when thecalcium to a phosphorus ratio was in a proportion of 10 to 4 in
the blood. Thus, the basic research of Dr. Page uncovered the
knowledge that white sugar and refined carbohydrate's
increases serum calcium. Calciumis drawn from the bonetissueand is then carried in the serum calcium.
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At the age of 84, Dr. Page still walked a
mile to and from his office almost daily.
His treatment and philosophy weresimple and logical.
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1. The harmfuleffects
of the use of white
sugarand refinedcarbohydratescan't be
ignored.
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2. The harmful effects of
using chemical additives
and other foodpreservativesfor the
sake of shelf lifeupsets body chemistry.
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3. Using whole food
vitamins concentrates,Mineralsand Digestive
Enzymesto supplement
daily food intake mightbe necessary.
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4. That milkis notthe
perfect food foreveryone.
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The Page Food Plan was developednot because Dr. Page was
trying to create a dietbut simply because he noticed certain
foods upset the body chemistry more than others.
His food plan was developed on the glycemic index encouraging
patients to eat unlimited quantities of green leafy vegetables.
Why does modern medicine find it so hard to look at, and
accept, many of these simple truths?
Dr. Melvin E. Page 1968
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Who was Dr. Weston Price
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Who was Dr. Weston PriceDr. Price has been called the Charles Darwin of Nutrition .
In attempting to find the causesof dental decay and physical degeneration of teeth, he took his knowledge
outside the lab and toured the world to study human beings.
In the early 1930s, he studied isolated groups, such as secluded villages in Switzerland, Gaelic communities in
the Outer Hebrides, Eskimos and Native Americans of North America, Melanesian and Polynesian South Sea
Islanders, African tribes, Australian Aborigines, New Zealand Maori and the Native Americans of South
America. In all cases, Dr. Price found that the characteristics of beautiful straight teeth, freedom from decay,
strong bodies and resistance to disease were typical of the indigenous populations who were accustomed to
traditional diets, which were rich in essential food factors.
After analyzingthe foods consumed by isolated primitive peoples, Dr. Price discovered that they provided at
least four times the water-soluble vitamins, calcium and other minerals, and at least 10 times the fat-soluble
vitaminsfrom animal foods, such as butter, shellfish, fish eggs and organ meats.
Another part of Dr. Prices finding was that these primitive people living on their natural diet, not taintedfromwhat he called the foods of commerce (white sugar and white flour) had little or no signs of degenerative
diseaseor dental caries. His studies were the first to point out that these isolated groups with only 0.1%
dental caries consistently had blood chemistry readings of 10 parts calcium and four parts phosphorus.
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Most Important Steps
First and most important step is to remove all pasta, bread and cereal and
by that I mean all flour products, absolutely all grains, including rice from
your diet.
The second step is to consume protein three (3) times per day; this
included lean meat, fish, fowl and eggs. Please as far as possible try to
ensure that the protein you consume is grass-fed and free range.
The third step is to increase your intake of green vegetables. Please as far
as possible insure that the vegetables you consume are organic.
Dont let the absence of grass-fed, free range or organic produce stop youfrom following the plan, consuming protein and vegetables that do not fall
into these categories are still far better than eating grain products.
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General guidelines on eating
There is no limit on the serving size for lean-meat, fish, fowl, eggs or
vegetables. (but please let common sense prevail)
Foods eaten closest to their raw state have the best digestive enzyme
ability.
Take fluids longer than one hour before or further than two hours after ameal.
Limit fluid intake with meals to no more than half a cup.
Drink at least half a cup of water every half an hour.
Please adhere to the food combining guidelines but more about that later.
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Vegetables and GrainsCarbohydrates
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Vegetables and GrainsCarbohydrates
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Vegetables and GrainsCarbohydrates
A B B
Limited to 2-3 times per week maximum Unlimited Amounts Unlimited Amounts
Vegetables: 12-21% Carbohydrates and Low Glycemic
Grains
Vegetables: 3% Carbohydrates Vegetables: 6 - 9% Carbohydrates
Boiled Potatoes
Chickpeas
Peas
Kidney Beans
Lima Beans
Lentils
Sprouted Seeds
Sunflower Seeds
Quinoa
Sprouted Grains
Wild Rice (actually a grass)
Asparagus
Bean Sprouts
Beet Greens
Broccoli
Cabbages
Cauliflower
Celery
Swiss Chard
Cucumber
Garlic
Parsley
Lettuces
Mushrooms
Radishes
Salad Greens
Sauerkraut
Spinach
Yellow Squash
Zucchini Squash
Bell Peppers
Chives
Spring Onions
Eggplant
Green Beans
Olives
Pickles
Boiled sweet potatoes
Tomatoes
Butternut
Artichoke
Avocado
Beets
Brussels Sprouts
Carrots
Leeks
Onions
Pumpkin
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Protein
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Fruits
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Miscellaneous
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Beverages
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Protein, Fruits, Miscellaneous and
BeveragesC D
3 times per day Maximum 2 times per day Slightly restricted
Animal Protein Fruits Miscellaneous Beverages
Meat (no pork)
Fish
Fowl
Eggs
Apple
Pear
Orange
Peach
Grapes
All the berries
Jerky/Biltong
Butter-unsalted
Cottage Cheese
White cheese as garnish or
flavoring
Kefir (liquid yogurt)
Milk - Raw
Raw Nuts (no peanuts)
Olive Oil
Sesame Oil
Walnut Oil
Dressings (oils as above mixed
with balsamic vinegar and herbs)Celtic salt
Himalayan Salt
(Salt 1/2 teaspoon per day)
Water (Spring or Filtered)
Herbal Teas
Chicken Broth
Beef Broth
Red wine only (2 glasses per day)
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Correct food combinations
Food combining is as
importantas eating theright foods.
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f d b
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Correct food combinationsNevercombine protein (C) and Vegetables with high-carbohydrate content or
with low glycemic grains (A).
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C f d bi i
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Correct food combinationsFruit (D) should always be eaten alone at least one hour before or after
meals.
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Correct food combinations
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Correct food combinationsAll the vegetables and grain's columns A and B can be eaten together at the
same meal.
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Correct food combinationsProtein (C) and the low-carbohydrate vegetables (B) can be eaten together at
the same meal.
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Correct food combinations
A+B=GOOD
B+C=GOOD
A+C=NOT SO GOOD
D=EAT ALONE
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Acknowledgement and Resources
Acknowledgements and Resources
Nobody knows everything really and so we also dont learn anything all on
our own. Here are a few of the most important people and organizations
Ive learned from along the way.
More about Dr. Page http://www.ifnh.org/Bio%20Page%20.htm
More about Dr. Price http://www.ifnh.org/Bio%20Price%20.htm
International Foundation for Nutrition and Health http://www.ifnh.org
Dinkelmann Health Centre www.dinkelmannhealthcenter.com
Weston A. Price Foundation www.westonprice.org
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http://www.ifnh.org/Bio%20Page%20.htmhttp://www.ifnh.org/Bio%20Price%20.htmhttp://www.ifnh.org/http://www.dinkelmannhealthcenter.com/http://www.westonprice.org/http://www.westonprice.org/http://www.dinkelmannhealthcenter.com/http://www.ifnh.org/http://www.ifnh.org/Bio%20Price%20.htmhttp://www.ifnh.org/Bio%20Page%20.htm -
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The only condition is that you may not alter it in
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