Edgar Cayce's Everyday Health. Carol Ann Baraff

taken occasionally will be helpful, but limes, limeades and watermelon, these add principally.

      540-6

      . . . When carbonated waters or drinks are taken, either Dr. Pepper’s or Coca-Cola may be taken; but let such as these be rather as an extra drink and not too regularly—and of Soft Drinks beware!

      487-22

      Q. What drinks may the body have?

      A. Any that agree with the body. Especially those that are half and half the carbonated waters, these are very good for the body; as ginger ale, or grape juice, or fresh grape juice. Any of these may be taken.

      1055-1

      . . . Such drinks as carbonated waters of ginger, as Ginger Ale, Coca-Cola, will be those to be taken by the body.

      1210-4

      Although it is hard to determine in some of these cases why the carbonation is approved, an interesting pattern emerges when comparing dates for all of the readings that mention Coca-Cola. Almost all of the pro-carbonation readings took place in the 1930s with spikes in 1936 and especially 1938. All but one of the anti-carbonation readings occurred during the 1940s. Whether this indicates a change in carbonation or soft drink production around 1940 may be impossible to determine now. But many other things changed during those war years, so why not soda pop?

      How such distinctions might apply today is, of course, a very good question. Whereas Cayce sometimes preferred the uniformity of prepared beverages, quality and purity of ingredients may be greater issues now. Besides, it’s fun to mix one’s own drinks, always starting with some nice, pure water. Whether that water has a certain sparkle remains a highly individual decision that takes one’s state of health into account.

       Meat: to Eat?

      With vegetarianism and veganism (no animal products at all) on the rise, this is probably a good time to revisit the matter of meat in the diet. As with many other issues, the Cayce readings take a solidly middle ground with strong qualifying positions expressed on matters such as times to refrain, appropriate amounts, preferred varieties, and methods of preparation.

      The vast scope of this topic can be illustrated with some statistics. Many thousands of readings offer dietary advice, so it is not surprising to find that well over one thousand mention specific sources of meat such as lamb or mutton, ocean fish, fowl or chicken, and beef or beef juice. Crisp bacon, strangely enough, has over two hundred endorsements, wild game almost as many and tripe (ruminant intestine) over one hundred. Other delicacies advised at least from time to time include liver, goat, kid, pig knuckle, and blood pudding.

      In other words, it is clear beyond a doubt that for most people under most circumstances the readings approve of eating meat (a broad term meant here to include fish.) At the same time, frequent advice regarding smaller portions is coupled with a relentless push toward healthier choices. The end result is a revised diet that supplies more vital nutrients while being lighter, less acidic, easier on the digestion, and better balanced.

      Meat is an especially reliable source of protein, iron, and B vitamins, and many readings reflect this by advising it for its strengthening and nourishing properties:

      Use or eat those foods that are body and blood building. Hence, once or twice a week we would have broiled liver, broiled fish . . .

      357-12

      In the digestive system, and for the building in the system . . . it is necessary, with the conditions as at present exist, to meet these with sufficient of the vitim [vitamin] and of protein forces to create sufficient heat, and to give the supply of vitim [vitamin] to the blood through the hemoglobin constituent. More iron and vegetable forces. Meats, only those of sufficient quantity to meet the needs of system, never using hog meat of any character. Small quantities of beef, fowl and fish especially.

      341-2

      Fish, fowl, and lamb are typically regarded as the most digestible kinds of meat, although a strong, active system can certainly handle a little beef now and then. If the blood needs some extra nourishment, then it might be advisable to expand one’s options:

      Evenings—the whole vegetable dinners, which would include meat; and, at least three times each week, include among the meats those of calf’s liver or of tripe—and pig knuckle. These may be altered, you see.

      274-2

      . . . Then we may combine those of a little meat, provided same is of the character that makes for blood building—as tripe, pig knuckle, liver, blood pudding, and such . . .

      295-4

      Wild game is also preferred in many cases for its superior nutritional content:

      Eat what the body calls for; more proteins at first; never very much meat, unless game or wild meat of fowls and birds.

      294-3

      Pig knuckle is a rare exception to the ban on pork, which is usually either not mentioned or very specifically and emphatically to be avoided. This is presumably one of the main offenders in Cayce’s repeated injunctions against eating “heavy meats.” Another pork exception that apparently acts as a digestive stimulant for some is a little crisp bacon now and then—cooked long enough to get rid of the fat.

      Regardless of the types of meat involved, the preparation methods most often endorsed are stewing, roasting, or broiling in their own juices. Deep frying is not advised under any circumstances nor is eating meat raw in most cases (sorry, rare beef lovers.) Thorough cooking is repeatedly advised and is the basis for Cayce’s often misunderstood warnings against eating “red meat.” Many have puzzled over this apparent color distinction in readings preferring lamb to beef when the real issue was probably one of digestibility. Warnings such as “. . . no red meat, either beef, mutton or fowl” (295-4) make this quite clear, as do the 257 readings, which repeatedly advise against rare beef in particular. The one exception found to this rule is a reading for a professional boxer suggesting that small easily stomached amounts of raw beef or beef blood be taken for strength, endurance, and energy.

      This brings us to the health giving properties of concentrated juices created by thorough cooking of various kinds of meat. Beef juice is especially praised here, but so, to a lesser degree, are the juices and broths of mutton, chicken, and even liver and fish. Meat juice is regarded as strengthening, blood building, and body building to any system but is especially important for those who require liquid or semi-liquid diets:

      The juice of beef may be given as strengthening, but not the meat itself—no! Just the meat juice—not broth—but the juice, and that given in very small quantities.

      154-1

      . . . Not much meat, but sufficient to give weight with the reaction in digestion, and enough to build on. Chicken broth is good, see?

      147-30

      Although all are beneficial, meat juices are carefully distinguished in the readings from broths, stews, and soups that are water based and much more diluted. Where a cup or more of the latter can easily be consumed in a sitting, a teaspoonful or two of the juice is just about right. One reading recommending pure meat juices notes that they can be derived from various sources, including beef, mutton, and liver. When asked about proper dosage, Cayce’s response was:

      Sufficient to retain the strength and vitality . . . Tablespoonful of meat juice represents near about a pound of meat!

      275-27

      A simple recipe for making beef juice based on the readings is as follows: Cut one pound of lean round steak into half inch cubes. Place in a one quart Mason jar with the lid on loosely and set it upon a cloth in a saucepan of water. Simmer for two to three hours, adding more water to the pan as needed. Then thoroughly squeeze or press juice from meat and refrigerate, discarding the remains. Sip juice one teaspoonful at a time several times daily.

      Anyone