The Hidden Polarities of Nature

by Margaret K. Chaney

         
 


CHAPTER 3:  Polarity Discoveries

I began testing foods.  As my husband came through the kitchen, I would hand him a food to hold or taste or smell.  When I pushed on his wrist with a slow, continuous downward pressure, his deltoid muscle either contracted strongly enough to lock his shoulder joint, or it did not.  His arm remained out straight at shoulder height or it collapsed uncontrollably.  The reaction to the food was clearly positive or clearly negative.   Then, before he could escape, I would have him test me with the same item. The tests were equally clear but with reverse results.

If an item had been YES for him, it was NO for me, and if YES for me, then NO for him.  At first, it didn't seem too peculiar because we already knew we had different tastes in foods.  But when we realized one person's choices were making the other one weak, it ceased to be just a mild peculiarity.  It wasn't that some of the items were opposite; they ALL were.  With the exception of less than a dozen, all of the foods we tested affected us in contrary ways.

I didn't have to be super-smart to recognize something significant was going on.  I thought maybe men tested different from women so I started testing other men, other women, young people, old people, blood relatives, racial groups, ethnic groups.  I corralled friends and strangers to check and re-check the same things.  If anyone were strong with broccoli, as I was, they were also strong with pork, oatmeal, sour cream and cantaloupe.  If they were strong with watermelon, as my husband was, they matched his strength with haddock, rice, squash and skimmed milk.  In each case, everyone went weak with the items on the list opposite theirs.

I kept notes and made more lists.  If one item tested the same with someone else as it had with me, every one of their items corresponded to mine.  If one item tested the same as my husband's, all of their items did.  There is an old adage, "If you want to know whether all crows are black, you just have to find one white one."   In testing over 7,000 subjects, I have yet to find one white crow; I have yet to find a pattern other than this polarity one.

What had seemed at first to be random data rapidly took shape as a distinct code.  In the quiet, mysterious way a developing film goes from blank paper to a face smiling up at you, there appeared two separate lists of foods. The items on the two lists formed a binary split -- discrete, distinct, and mutually exclusive.  An obvious and elegant polarity.

I was not prepared for this finding.  Would you have been?  One pattern with so many variations as to be virtually patternless, I could have expected.  Or there might have been twenty or thirty major patterns with significant differences.   But just two? That had extraordinary implications.  I began to wonder what if all the foods in the world fell into two separate groups?  It logically would follow we should eat from the group matching our polarity and avoid the other.

Our closest family members and best friends might be able to share our foods, but maybe not; maybe they would need to eat from the other group.  An allergic reaction is, essentially, the body's rejection of a substance because it is to some extent an irritant.  In that sense, we might be nourished by half the food in the world and find the other half pathogenic.  An allergist might say, "Poor you; you are allergic to six or eight substances."  But this new theory implies that, to differing degrees, you are allergic to thousands of substances and are fortunate only six or eight are giving you serious trouble at this time!

The overwhelming evidence I accumulated compelled me to believe this improbable hypothesis to be fact.  I tested each food time after time with many diverse people and found even when our bodies display a tolerance that lets us eat a food from the opposing list with no obvious adverse effect, our muscles still warn us of its unwholesome quality for us.  That evaluation never changes.  The only possible conclusion is there are Two Worlds and Two Sets of People.  Two worlds, mixed together to look like one world; at conception we are assigned to match one world or the other not both.  That never changes and is still in our bones long after death.

We do not recognize readily that the environment is composed of two strands because the strands are so large and tightly intertwined and the filaments are so small and innocent- looking.   We have the same problem an ant would have separating human beings into the two bundles we know as male and female from the evidence of only an eyelash, drop of blood, or toenail.  We are accustomed to seeing the environment whole, never dreaming of a disjunction between half of its components that totally isolates them from the other half.  What clue could we have that dark grapes, willow trees, rubies, vanilla, and one half of the population have a unique relationship with each other, a relationship in complete opposition to boxer dogs, sterling silver, nutmeg and the rest of the populace?

As the two lists grew longer, I thought I had exhausted most of the useful information available from testing foodstuffs.  Then one day, with a disturbing curiosity, I remembered my spice rack.  What if spices were not just innocent, flavor-enhancing substances?  What if they also played their part in this strange dichotomy?  As I tested them, they clearly disclosed each belonged to one list or the other, none to both.  For example, REDLIST includes allspice, cinnamon, thyme, sage, vanilla, salt, bay leaves, oregano and paprika; GREENLIST includes cloves, nutmeg, dill, garlic, pepper marjoram and mint.

While I was telling a GREENLIST friend about my findings, she noticed my scented candle was vanilla and asked if we could please blow  it out. Within ten minutes, her bleary eyes, runny nose and dull headache (all of which had started after she entered my house) completely disappeared.  The same thing happened on another occasion with two other GREENLIST guests.  Nowadays, unless all my guests are of the same list, I use lemon-scented candles (lemon being one of the very few foods that show up on both lists).

When I have talked to people about the two food groups, many have dismissed the information saying, "I can eat everything."  There is a deceptive amount of truth in this assertion. We do seem to have a considerable level of tolerance for many items to which our bodies react negatively when tested.   That makes it tempting to think there is a large group of neutral foods common to both lists.  In fact, there are only about a dozen which test strong with both categories of people.  These include lemon, vitamin A, vitamin C, mushrooms, spirulina (a fresh-water algae), coffee (except for the chemically processed brands), honey, fructose, and some (not all) poultry and eggs.

What people are actually saying when they claim they pay no attention to what they eat is their subconscious systems are steering them to the right foods.  However, if the guidance system is an inborn biological survival device, shouldn't it be working perfectly for everyone?  Maybe it did once but now is thrown askew by the modern proliferation of food additives and drug technologies.  It is possible long ago, REDLIST people broke off a sassafras twig to chew while GREENLIST people nibbled on cattail roots.  At one time GREENLIST people might have spent the winter longing for the first sun-ripened strawberries and REDLIST folks might have fantasized the time the huckleberries would be ripe.  Today, with modern supermarkets offering every food in every climate in every season, we seem to have scuttled our natural guidance system.

Actually, people who claim they can eat everything usually do not.  As I watch them eat, I see they tend to reject many foods on their opposing list.  They justify their choices with excuses such as, "Skimmed milk tastes like chalk;  Whole milk tastes greasy;  Bananas back up on me;  I don't care for the white fish but I love seafood;  or Why do they always put parsley on my plate?"

People who assert they can eat anything often ignore evidence of physical degeneration as if there were no connection between their nutrition and such things as poor complexion, low energy, chronic disease, sleep problems and strained personal relationships.  Also, they often ignore signs of discomfort from others who are eating from the menu the eat everything person has prepared.  Parents who brag about not catering to a child's finicky appetite would be appalled to learn the child is just trying to survive, suffering from a diet of incompatible foods.  Unfortunately, our culture puts obstacles in the paths of our natural tastes.  Children eating with parents of the opposite pattern will be told, "Drink your orange juice; Finish your oatmeal; Eat your carrots; Liver is good for you".   Each of these admonitions is correct for one half of the population but potentially troublesome for the other half.

To have eggs and poultry appear on both lists came as a real surprise.  The original testing showed eggs and poultry, except for the livers, to be GREENLIST.  Egg whites tested fine for REDLIST but not the yolks. I thought the problem might be the lecithin because both as a diet supplement and a baking pan spray, lecithin registers no for REDLIST.  Then a doctor demonstrated to my sister-in-law that his organically raised flock of poultry and their eggs were fine for everyone.  We realized the problem had to be with the feed.

I went to the poultry nutrition department of a state university and tested the vitamins, antibiotics and hormones used to control growth and prevent disease in large commercial flocks.  The tests indicated a clear REDLIST / GREENLIST split.  The additives that tested NO for GREENLIST are neutralized by the digestive chemistry of the poultry and end up being acceptable to everyone, but the NO additives for REDLIST are still NO through the whole cycle and prevent it from becoming a REDLIST food.

I checked the poultry and eggs in six supermarket chains.  All were proper for GREENLIST but only one-third passed the test for REDLIST.  It is possible for REDLIST people to find suitable commercially marketed products but it requires constant alertness to variations due to changes in poultry feed.  The expensive way to check is to buy the items and test them in the privacy of your home.  The realistic way is to put your hand on the packages in the store and have a friend test you then and there.  Better yet, alert the management in charge of purchasing and request that only poultry products safe for all of us come to market.  

Vitamin A and Vitamin C supplements can be either REDLIST or GREENLIST depending on their source. If one happens to test NO for you, a change of brand could rectify that.  Multiple vitamin combinations are almost always NO.  We are told our bodies require nutritional supplements from outside sources; that advice has to be custom-formulated, checking each individual vitamin.

When I tested spirulina and found it to be on both lists, I was very excited; it is the first universal almost-complete food.  Both soy and rice have strong advocates who proclaim each to be the one basic food.  Neither meets my criteria.  Organic soy products, including tofu, infant formulas and all soy derivatives feed REDLIST people nicely; organic rice is strong for GREENLIST.  They do not cross over, but that's OK it's Nature's way.  The cultures that depend on each of those staples balance them with local fruits, vegetables, fish and small game.  I stressed organic because my tests with the new supermarket products show they have been genetically modified and test NO for EVERYONE.  They may pass chemical tests but they do not pass this biological one.

Spirulina, a fresh-water algae with a green-grass color and odor is sold in health food stores as a soft, floaty powder or capsules or pressed into tablets.  It can be stirred into water and drunk quickly to provide total nourishment, lacking only fiber and fat.  Added to fruit juices, it enhances their fresh flavor.  As an ingredient in familiar recipes, it increases nutritive value impressively.  It is a first-level product of the sun's energy.  Energy in such primal form can apparently nourish us all, but as it travels farther up the food chain through plants and animals, the split takes place.

Whole coffee beans processed without chemicals in a simple, natural manner test safe for everyone.  Even those caffeine-based stay-awake aids will usually register YES for both groups.  However, coffee with additives or constantly changing chemical supplementation as well as processed by acid baths, flaking, or some types of decaffeination must be checked out brand by brand.

Although tests show coffee and caffeine to be universally acceptable, that flies in the face of the personal experience of many people and is contrary to several scientific studies.  It may be by producing a surge of glycogen and insulin, caffeine induces attendant biochemical changes that could be of value in a fight-fight-or-freeze situation.  In that case, the body would read coffee as valuable for survival purposes.  Maybe the body's advice doesn't apply to our social use of coffee.

Coffee drinking tends to be done in two styles.  REDLIST people enjoy it and drink it, sometimes moderately and sometimes in great quantities. GREENLIST people are more apt to taper off coffee, look for substitutes, or discontinue drinking it altogether.  If then they seek out teas or herbs in its place, they must test each beverage separately.  None of the teas tests neutral; some varieties are REDLIST and some are GREENLIST.

The battle rages on about honey.  Natural food enthusiasts make extravagant claims for its properties, but many nutritionists say calories are calories and many dentists say sweets are sweets.  My findings show that both body types accept honey but both reject even the most minute quantity of refined sugar, either white or brown.  Fructose, a form of natural sugar that does not produce an insulin reaction, finds acceptance from both body types.  Saccharin tests have been confusing.

I have samples of effervescent saccharin that test YES for everyone and samples of standard tablets which are NO for everyone.  One of the most popular sugar substitutes surprised me.  I intended to demonstrate to friends that it was unacceptable to everyone.  Instead, both groups reacted favorably.  I repeated the tests back home with some of the product left from previous tests; the older product still tested NO.  It seems without fanfare, the manufacturers altered the product in a way that made it more biologically acceptable.  I hope future improvements do not reverse this change.

If you start testing foods and other substances with family and friends, keeping notes, you will soon be ready to match your lists to mine.  It is unlikely anyone will test safe to sugar, chocolate, many processed foods, or some of the mixed vitamin combinations.  A few foods may show up on both lists along with cotton, oxygen silicon, potassium, and a small wildflower of the mint family, prunella vulgaris (known, interestingly, as heal all).  I have done extensive testing of local and imported foods and products.  The items mentioned so far are the only ones I have found common to both domains.

Thus I reasoned it was possible the whole environment is similarly split.  Soon I was testing creatures, trees, plants, rocks, crystals, body-types, liquors, the periodic table, patterns of male baldness, mother's milk, magnetic fields, mental states, fossils, 150-year old skulls, disease, relationships, and the metabolisms of identical twins.

Each experiment had a story and a lesson.  Each story was different but the lesson was always the same:  At conception, we are assigned to match a specific portion of the environment.  That never changes and is still in our bones long after death.  When we mix the two kinds of food, we interfere with the delivery of fuel to the brain  This leads to fatigue, depression, anxiety, confusion, and even tearfulness.  Then come allergies in all shapes and forms.

It seems the best thing to do is recognize and avoid those things that drain your energy.  A mysterious double polarity rules our relationship to each other and to the planet.  It exists.  We can ignore it or we can understand and cooperate with it, reaping the benefits of the amazing design created for our lives.

 

 

 

CONTENTS

 


HOME

 


PREFACE

 


INTRODUCTION

 


AUTHOR'S NOTE

 

THE BOOK

 


CHAPTER 1 
Polarities of 
Planet Earth

 


CHAPTER 2 
Muscle-Function 
Testing

 


CHAPTER 3 
Polarity 
Discoveries

 


CHAPTER 4
The Lists

 

 


CHAPTER 5
Polarities of
Body and Spirit

 


CHAPTER 6
Dietary
Polarities

 


CHAPTER 7
Polarities of
Daily Life

 


CHAPTER 8
Medical
Polarities

 


CHAPTER 9
Polarity
Mysteries

 


CHAPTER 10
Conclusions


 

EXTRAS

 

 

 


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References

 


Links Page

 

 

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Copyright 2005 Margaret K. Chaney