Hulda Clark's Diet Suggestions
1. Avoid processed foods as much as possible since they may have traces of
toxic chemicals and/or metals left over from the manufacturing process.
This includes bottled water and any other packaged items. Also, dyes and
petrochemicals (like propylene glycol and polysorbates) should be completely
2. Wash fresh produce that will be eaten raw especially well (in plain tap
water) to remove pathogens that may still be on it.
3. Always cook fish, meat, and other animal foods thoroughly. Eat no
unsterilized dairy products.
4. Avoid moldy and otherwise toxic foods (e.g., bruises on apples,
aflatoxin on peanuts and especially in peanut oil, green and grey sections of
potatoes plus their eyes, to name a few).
Any of Hulda Clark's books detail her rather strict food
handling, cooking, and processing guidelines thoroughly. In her recent
book on dealing with advanced cancers, she takes her food strictures to a new
level, specifiying onerous methods of food preparation before eating, such as
mixing in drops of hydrochloric acid (to destroy bacteria and parasites) and
microwaving to sterilize raw foods (even salad) as well as avoiding many foods
including fruits and vegetables which contain certain naturally-occurring
chemicals which may stimulate advanced cancers.
There are a few things that Hulda neophytes will be surprised to
hear. She says to use white bread instead of wheat (any bread should be
avoided by most people anyway according to The Zone
Diet and Eat Right 4 Your Type).
Wheat is stored in silos, sometimes for a long time. Mold grows on the
hulls which are used to make whole wheat products. The inner germ is safer
in this regard. Something she does not mention is when the wheat is being
"pumped" into the silo, the farmer will throw a handful of sevin dust
or other pesticide in periodically to disperse among the wheat and keep the bugs
at bay. Whole grain foods *are* usually more nutritious and include
more fiber, but Hulda says when there's a contest between nutrition and
toxicity, always pay more attention to the toxicity issue. She gives ways
to detoxify some mold and other contaminants in some foods so they can still be
Hulda also recommends using dairy products, but only when they
are sterilized. Not just pasteurized, but sterilized. The main cause
of mucus production and digestion problems, she says, is not the milk or any of
its constituents, but more from the harmful bacteria it contains, even if it is
pasteurized. Dairy products can be used in baking and cooking as long as
they get hot enough. The milk which is sold warm on grocer shelves is
already sterilized. It does not taste as good since all the enzymes have
been destroyed, but it is bacteria-free. She says to otherwise boil milk
before using (it can be put back in the fridge to chill it). I personally
will use ultra homogenized milk products, which include most organic milks since
they at least they have less potential for harmful bacteria. Also, I have
seen people still get mucousy drinking or eating even sterilized dairy products,
but it does appear that bacteria is the main culprit in many if not most
cases. I have also seen people change to only sterile dairy products, like
start drinking the milk sold warm instead of regular pasteurized milk, and be
relieved of even serious digestive disorders, so this is probably an important
factor to consider.
In Hulda's book The
Cure for all Diseases, she has a chapter on "Body Wisdom and Why Bad
Food Tastes Good." It explains why people crave harmful foods like
candy and other sugary foods, potato chips and other fried foods, excess salt,
and caffeine. She gives tips on how to "outwit the
Of course, Hulda spends much time in her books explaining how to
avoid other toxins, bacteria, molds, and parasites in foods. See the
Avoidance or read any of her books to find out more.