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Rambler's Top100


WHY YOU CAN EAT YOUR CAKE AND CHOCOLATE YET NEED NOT WORRY ABOUT CARDIOVASCULAR DISEASES OR DIABETES?

A Common Mis-Conception
For various reason, many people have the impression that if they take good food, i.e. food rich in nutrients, they may have cholesterol accumulated at the heart or blood vessels causing cardiovascular diseases. Even an authoritative dictionary like the Oxford Advanced Learner's Dictionary defines cholesterol as "a substance found in most tissues of the body and in blood, where too much can cause damage to the arteries. A high cholesterol level can cause heart disease." And if they take too much sugar, these people believe, they will have diabetes.

Hence, many people, especially in the West, regard sugar and rich food like cake and chocolate, meat and eggs, with dread. Going on special diet, including macrobiotic, has become very popular. They often regard sugar, cream and oil as arch enemies; and some even go to the extent of literally beating their food to drive out the nutrients before consuming it. Some diet enthusiasts call sugar, which is an important source of life, white poison.

It is interesting to recall that when I was at school about fourty years ago, virtually all health science teachers told their students that if they wanted to be strong and healthy they must take rich food like meat and eggs, cake and chocolate. My first aid instructors taught that to retrieve a person about to faint, give him black coffee with a lot of sugar, as sugar provides energy. Among gourmets who like Chinese food, particularly Cantonese food, considered by some to be the best in the world, a common comment for poor food is that it is "mg kow yau sui", which means "lacking in oil"!

The crucial point is that cholesterol-conscious moderners are in reality not healthier and fitter than old-timers who believed in the nutrient value of meat and eggs, life-savers who believe in the life-sustaining properties of sugar or gourmets who enjoy Chinese food well cooked in oil. Indeed it is actually quite easy to see the invalidity of the albeit popular beleif that cholesterol is a (or the) contributing factor to cardiovascular diseases, or that sugar a contributing factor to diabetes. It really amazes me why so many intelligent people still believe in it.

Look at those who suffer from cardiovasuclar diseases or diabetes. You will find that their diet is very carefully controlled. They eat food with little or no cholesterol, yet they still suffer from cardiovascular diseases or diabetes. It is self-evident that if cholesterol were a contributing factor, drastically reducing its intake will eliminate or at least minimize the diseases. That, of course, is not so; in fact in some cases taking food lacking in food-value make the patient weaker and less able to cope with the diseases.

Two Illuminating Case-Histories

Here is an illuminating case from Malaysia. Because of her heart problem, Mrs Lim, about 50 years old, was strictly advised by her doctors not to take "rich" food. She was relegated to a regimental diet of water and vegetable -- literally water and vegetable. When she first consulted me on the possibility of practicing chi kung to regain her health, she was so weak that she could hardly stand.

Doing normal chi kung was out of the question for her. I had to give her special exercises and she practiced while sitting down. After about six months of daily practice, not only she had recovered her health and strength, she could enjoy an eight-course dinner like other students of her class at a graduation celebration.

Here is another case from Spain. Juan, about 30, was overjoyed when I told him that his diabetes can be cured. He said I was the first person to give him hope; everyone had told him that diabetes could not be cured and that he had to live with it, and with its supportive medication, for life.

I opened his energy points, transmitted some chi to him and taught him some Shaolin chi kung exercises which he diligently practiced everyday. Before I left Spain about five weeks later, his friends who attended my chi kung classes reported that Juan had recovered from diabetes and his recovery had been confirmed by medical tests. Juan's recovery was exceptionally fast; normally it would take about eight months of daily practice to effect a cure.

These cases, which are common in my chi kung teaching, may sound incrediable to many people used to conventional medical thought, generally regarding cardiovascular disorders, diabetes and chronical, degenerative diseases as "incurable". But from the chi kung perspective, their recovery is expected.



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