Any table of allowances must be interpreted according to the growth pattern of the individual child, the activity, the appetite, and the amount of musculature or body fatness. The growth patterns of children vary widely. Some children, by heredity, are destined to be short and stocky; others, tall and thin. Some children will have their rapid growth spurts at an earlier age than others. If a child does not have a satisfactory nutrient intake he will not reach the full growth of his hereditary pattern. The amount of physical activity varies widely and influences the calorie requirements.

During the second year the baby gains 3.5 to 4.5 kg (8 to 10 lb). Following the second birthday and to the ninth year, the increase in height and weight is at a much slower rate; the annual gain in weight is about 2 to 3 kg (4 to 7 lb). The muscles increase in size, the baby fat is lost, the legs become longer, and the bones become harder. There is a great development in motor coordination, in changing body proportions, and in mental development.

The daily allowances for children of one to ten years are relatively high for all nutrients, when the size of the child is taken into account. Seven- to ten-year-old children have calorie needs higher than those of their mothers. Because of the possibility of anemia, additional iron is recommended in the preschool years.

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GENERAL HEALTH

Seeds, nuts and grains are the most important and the most potent foods of all. Their nutritional value is unsurpassed by any other food. Eaten mostly raw and sprouted, but also cooked, they contain all the important nutrients essential for human growth, sustenance of health and prevention of disease in the most perfect combination and balance. In addition, they contain the secret of life itself, the germ, the reproductive power that assures the perpetuation of species. This reproductive power, the spark of life in the seeds, is of extreme importance for the life of man, his health, and his own reproductive capacity and power.

All seeds and grains are useful and beneficial, but you should eat predominantly those that are grown in your own environment. Millet, buckwheat, wheat, oats, barley, brown rice, sesame seeds, beans, peas -all are wonderful health foods. Wheat, mung beans, alfalfa seeds and soybeans make excellent sprouts. Sprouting increases their nutritional value tremendously. Sunflower seeds, pumpkin seeds, almonds, peanuts, sesame seeds, buckwheat and soybeans – all contain complete proteins of highest biological value. Those seeds and grains that do not contain complete proteins (or all the essential amino acids), will become complete protein foods if eaten together (like corn tortillas and beans; or buckwheat and wheat), or if eaten with vegetables or milk.

Seeds, nuts and grains are not only excellent sources of proteins but also the best natural sources of essential unsaturated fatty acids without which health cannot be sustained. They are also nature’s best source of lecithin and most of the B-complex vitamins. Sprouted seeds are a good source of vitamins С and A.

Perhaps the most important vitamin for preservation of health and prevention of premature aging is vitamin E. Whole seeds, grains and nuts are, by far, the best natural sources of this vital vitamin.

Seeds, grains and nuts are also goldmines of minerals and pacifarins, an antibiotic resistance factor that increases man’s natural resistance to disease. They also contain auxones, natural substances that help produce vitamins in the body and play a part in the rejuvenation of cells, preventing premature aging. Whole grains, seeds and nuts will also supply the necessary bulk in the diet. The bran of the grains and seeds is vital for the normal function of the digestive organs and for the prevention of such diseases as appendicitis, diverticulitis and cancer of the colon, as shown by recent studies by Dr. Dennis P. Burkitt.

All seeds and nuts should be eaten raw. Those that can be sprouted should be used in sprouted form. Some grains, such as rice, buckwheat, millet, rye and barley, can be cooked in the form of cereals or bread. Particularly, sourdough bread is extremely beneficial. During the natural souring process, due to the enzymatic action on the grain, valuable lactic acid develops, which is a health-promoting and disease preventing factor, as demonstrated by Dr. Johannes Kuhl and others. Also the fermentation makes certain nutrients in grains more easily available for assimilation in the intestinal tract. This is particularly true in regard to zinc, manganese and other trace minerals. Rye is the most suitable grain to make sourdough bread. Millet and buckwheat cereals are most delicious and nutritious foods. Beans and peas can be cooked, and should be used often.

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GENERAL HEALTH