Gary Null: Nutrition's Raging Bull

Gary Null has been the raging bull of nutrition and a powerful voice for vegetarianism for 27 years, authoring 50 books, lectured worldwide, and hosting a radio talk show. His The 90's Healthy Body Book identified the poisons we face today, and outlined battle plans for taking on toxins. We interviewed the raging (or ranting) bull. Here are some excerpts:THE CULTURE OF COMPLAINT Look at the people who smoke and get sick, drink and get cirrhosis of the liver, eat garbage and end up with gastrointestinal disturbances and diverticulitis, eat high meat, high fat food, drink colas, end up with colorectal cancer, breast cancer, pancreatic cancer. That eat processed food and pesticides and end up with depression, and then whine, moan, blame and complain. Now that's insane, but that's 70 percent of the American public.AND ALL THE CHILDREN ARE INSANE The child goes to school with Coca Cola, with donuts, with Twinkies, and then bounces off a wall in the morning and can't concentrate or focus. The teacher sends them home with a note after the psychologist has seen them, saying, "You've got a minimally brain dysfunctioned child." The parents feel guilt, say, "Go ahead and give him, you know, the drugs." Now the kid's on drugs, they become chemically lobotomized, yet they don't bounce off the walls. And no one says, "Are they this way after holidays and after birthday parties and after Halloween?" "Yes." "Is there a cause and effect there?" "Well, the doctor didn't say so."JUST WHAT THE DOCTOR ORDERED? The doctor doesn't know shit about anything when it comes to health. First, doctors are not healthy. Secondly, they're megalomaniacs. Third, they've got the temperament of extra- coarse sandpaper. They have the compassion of great white sharks that are in a feeding frenzy. Arthur [Ashe] sat with me so many times and was going to take the alternative therapy, but never got around to it because his doctor who was the head of such and such, said, "Don't try that quackery." Well, he honored his doctor, he was a good patient, and now he's dead.CRISIS AND CROSSROADS: TRYING TO CHANGE The unhealthy people who are trying to change represent about 20 percent. They have been sick, overweight, confused, depressed, constipated. Through some crisis, a crisis that they finally have cancer, they finally have heart disease, they have someone near them who's died, now one day they get a smack in the face from life, and they wake up with this start and they say, "Whoa, I gotta stop this." Now those people don't know which path to get on. They've learned a lot more no's then yeses, and now they're willing to start over.HEALTH FROM THE GRASS ROOTS UP The big revolution in American health today is not from on high coming. Instead you have a populist effort where local people are taking back their health, buying organic, buying health foods, juicing, taking Vitamin C and anti-oxidants, like beta carotene, Vitamin E, they're taking the B-complex, they're eating more fibrous foods, they're eating sea vegetables, they are getting away from sugar and salt altogether. There is so much information that the diet we eat can prevent cancer: broccoli, Brussels sprouts, asparagus, dandelion greens, mustard family, cabbage, kale, collard greens, the things that our grandparents ate and kept well, the things our parents ate until convenient foods in the 1950's, and that our whole generation has completely failed to go back to. So the fact that we have become addicted to salty and crunchy, soft and sugary, doesn't justify that we should continue doing it if we have healthy options. Look, if you can prevent cancer, if you can prevent heart disease, if you can prevent diabetes, which we can, then we have a responsibility to make choices that honor that. I look at simple people, I look at motivated people, I look at complicated people, and I say, "What are they doing to honor life?" They're eating right, and that means they're eating that which is alive and vital and nourishing.***NO BULL BLACK BEAN CHILIIngredients:2 cups dried black beans 2 Tbs. canola oil 2 tsp. cumin seeds 1 large onion, chopped 1 large red pepper, de-seeded and chopped 1 large green pepper, de-seeded and chopped 2 medium jalapeno peppers, de-seeded and finely chopped 2 stalks celery, sliced 3 large tomatoes, chopped 1 1/2 cups Textured Vegetable Protein (TVP)* mixed with 1 1/2 cups boiling water 1 15 oz. can tomato sauce 2 Tbs. chili powder 2 tsp. oregano 2 tsp. sea salt 1 1/2 cups water 1/4 cup tomato paste 1 cup frozen corn kernels, thawedSort beans, put them in large pot and add enough cold water to cover by 2 inches. Soak overnight or for 6 to 12 hours. Drain and rinse beans. Drain again. Cover beans with enough cold water and bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until beans are tender, approximately 1 to 1 1/2 hours. Drain thoroughly and set aside. Heat oil in Dutch oven over medium heat, add cumin seeds and toast for one minute. Add onion and saute for five minutes. Add red and green peppers, jalapeno peppers, and celery and saute for five more minutes. Add black beans, TVP, tomatoes, tomato sauce, chili powder, oregano, and sea salt. Stir to mix. Add water and tomato paste and stir. Bring the whole shebang to a boil, reduce heat to low and simmer, partially covered, for 30-40 minutes, stirring occasionally, until chili has thickened. Stir in corn and heat through. Serves 8. Good with cornbread and salad.* TVP is typically available in natural foods stores

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