Food Combining: Better Health--The Natural Way

In 1997, the United States spent $1 TRILLION on health care-just in hospitals and doctors' offices. That's $3,000 for every man, woman and child. We also spent staggering amounts on nutritional supplements in health food stores. So, are Americans the healthiest people on earth? In comparing the United States to 227 other countries, it ranked 29th in infant mortality and 46th in life expectancy!! That means that people in 28-45 countries spend far less on health care, have far better health and live longer lives than Americans, according to Dr. Ted Morter, author of Dynamic Health. Whether you are just beginning to use wholesome foods (or maybe still thinking about it??), or are already using them on a daily basis, this handbook will show you how to combine and prepare them properly to get the most from your meals. It will reveal the secrets of good nutrition and give you the keys to eliminating disease so you can enjoy better health ...the natural way.

Since 1966, Rita Bingham has taught classes on cooking with basic foods. Her mother, Esther Dickey, wrote Passport To Survival more than 30 years ago, and spent many years crisscrossing the country, teaching seminars on cooking and survival techniques. Rita follows in her footsteps as she shares her knowledge of how to turn whole foods into quick, easy meals with thousands of people interested in taking responsibility for their health and well-being. Her recipes have received rave reviews by satisfied customers around the world. Rita has written a series of books on healthful eating; produced a training video to demonstrate some of the many ways nutritious foods can be prepared with a minimum amount of time; written articles for newspapers and magazines; co-hosted radio shows providing information and recipes for healthy eating. She has consulted for companies to help create marketable food products. She has also provided training on how to include nutritious foods in weight loss programs.

Rita is the creator of 3-minute soups, sauces and gravies made from bean, pea and lentil flours. These flours can also be used in all types of breads, as well as in any other recipe calling for wheat flour.