Food and Herbs Do the Healing, Not Me, Says Dr. Sebi
He died August 6, 2016, yet his battle cries for watching what we eat to keep mucus at bay linger in his absence. Charismatic and autodactic natural healer Dr. Sebi consistently said alkaline herbs and food do the healing in his practice, not him.
“It’s the food that you eat that would reconnect you with the energies of life and then words are unnecessary because you could see,” Dr. Sebi said in an interview at his healing center in Honduras, Central America.
He insisted we look at the food on our tables to help pinpoint the source of illness, including iron and mineral deficiency. In his nutrition guide — given to all customers who purchase the African Bio Mineral Balance products — it states that the combination of alkaline (natural) food and herbal compounds “supports the body’s natural ability to regenerate and heal.” Heal from what? Mucus. Disease manifests in the body where mucus has accumulated, according to Dr. Sebi. It thrives in that acidic environment.
“When you describe an asthmatic person’s condition, you describe all others because all diseases stem from the accumulation of mucus,” Dr. Sebi said in the book Seven Days in Usha Village. “What causes prostate cancer? Inflammation,” he continued. “What is inflammation? The accumulation of mucus.”
Nutrition adjustments are key to its removal. Dr. Sebi’s following quotes give reasons why.
“I was a steam engineer and I learned from the pH balance of things how to maintain the water. I concluded that if life manifests at 450˚F and a pH of 7.1, which is alkaline, then the herbs I said that should heal have to be on the alkaline side of the pH scale.”
“When I left MLK [Martin Luther King Hospital] in 1980, I was already prepared with the knowledge of compounding herbs and making certain recommendations, which were working to reverse disease.”
“Mustard greens are more digestible. So is kale. Turnip greens too.”
“You have spelt. You have quinoa. Those are the grains. Quinoa, teff, the other one from the desert of Mali, which is fonio. And then you have the amaranth. These are natural grains, alkaline.”
“There are health food stores that have mushrooms, the portobello. You also have the oyster mushrooms. You also have the spelt bread.”
The following foods, including those mentioned in the quotes above, are listed in Dr. Sebi’s Nutritional Guide: cucumber, dandelion greens, okra, chickpeas, olives, wild rice, seaweed, dulse, nori, squash, burro bananas (the tiny bananas), raspberries, elderberries, peaches, dates, grapes with seeds, watermelons with seeds, mangoes, raisins, soursops, walnuts, Brazil nuts, grapeseed oil, olive oil, sea salt, cayenne pepper, onion powder, date sugar.
So, what’s a new way to put these Dr. Sebi-recommended ingredients together? Sojourn to Healthy Eating: Tasty Alkaline & Vegetarian Recipes is one way. It’s a springboard of ideas to customize your meals at home and, to borrow words from The Rooftop Singers’ 1963 hit, won’t let mucus walk right in, sit right down. Here’s a preview from the cookbook’s Introduction.
Sojourn to Healthy Eating: Tasty Alkaline & Vegetarian Recipes takes her cue from a few pages of recipes stapled together in Dr. Sebi’s office in 2007. Here’s a brief account of what happened back then and why you’re reading this cookbook today. It’s a passage from the book Sojourn to Honduras Sojourn to Healing: Why An Herbalist’s View Matters More Today Than Ever Before (page 29).
“I’m reminded of a Saturday afternoon I stopped by Dr. Sebi’s office in Los Angeles after that first trip to Usha Village. His staff had compiled a cookbook with vegetarian recipes, a cookbook chock full of meals they’d been working on for some time but sat unpublished. They gave me a copy and from that I printed more and dropped them off at his office, considering it the best I could do at that moment to help others eat proper foods. Clients flowed in and out of the office buying Dr. Sebi’s herbal products and the Saturday afternoon meal of the day, vegetarian lasagna, a succulent dish made so by Dr. Sebi’s daughter Xave. A slender African American woman who appeared to be in her mid-40s waited with her four-year-old daughter to buy the lunch and an herbal shake. When she heard me talk to the staff about the cookbook, she gave a frantic search deep down in her shoulder bag for a piece of paper to write down some of the recipes. When I noticed the paper she pulled out looked like a bill of some sort, folded and too small for the simplest recipe, I knew the cookbook and a story about an herbalist from Honduras were long overdue. I gave the lady my draft copy of the cookbook.”
Recipes in Sojourn to Healthy Eating include hummus with caramelized onions, roasted red bell pepper hummus, butternut squash soup, chickpea soup, channa masala (curried chickpeas), hot veggie wrap, mustard greens & kale medley, quinoa patties, kamut puff granola, portobello mushroom bacon, savory breakfast sausage (meatless), chickpea gravy, easy vegetarian onion gravy, cashew parmesan cheese. These are just a few recipes to get you started with food recommended by Dr. Sebi, creator of the African Bio Mineral Balance therapeutic system.
Comfort food has its place: the biscuits, burgers, fries, bagels and cream cheese, grilled cheese sandwiches, cakes. Even Dr. Sebi ate a cookie or two. But don’t let mucus walk right in and sit right down. Visit the Sojourn to Healthy Eating website for more information and to get your copy.
