Edward Bauman,
Ph.D., Bauman College Director

For the past 30 years I have been guiding people of all ages and stages of life who struggle with health challenges: some cosmetic, many life-threatening. I have devised a regenerative food system, not a diet, called Eating for Health.

Each one of us has unique needs, tastes, tolerances and genetic tendencies, all of which can be factored into a customized food and nutrition plan. Many other nutrition approaches, from Atkins to Ornish, feature a one-size-fits-all ideology, that has little sensitivity and is not amenable to changes in season and health status.

I encourage a celebration of nutritional diversity and cultural heritage. Eating for Health draws on the delicious and nutritious elements of Asian, Mediterranean, European, Hispanic, African and American (especially the California, organic) food traditions for healing foods.

The goal of a customized Eating for Health diet and nutrition program is to provide optimal amounts and variety of nutrients to enable individuals to cope with a fast-paced, stress-filled, toxic world. Our intention is to locate and support local organic food producers and become less reliant on the commercial culture that profits from our illness - not from our health.

Step one in Eating for Health is choosing fresh, seasonal, chemical-free, nutrient-rich, organic foods. These foods add nutrients back into those body tissues, organs and glands whose reserves have been drained by nutrient robbers such as caffeine, refined carbohydrates, adulterated fats and food additives.

The energy of whole foods is stable, deep and persistent. The energy of refined foods is short-lived, superficial and draining. It is vital to study the relationship we have with food and appreciate how it drives our mood, behavior and health. The wrong food choices exacerbate the common complaints of fatigue, pain and irritability. Consistently eating well will reverse or ameliorate these conditions and prevent or slow the progression of more serious life-threatening illnesses, such as cancer, diabetes and heart disease.

The Eating for Health chart provides a practical guide to natural food groups and serving sizes for a regenerative diet. It is a significant upgrade to the USDA Food Pyramid, that continues to endorse refined carbohydrates, commercial meat and dairy products.

At the center of the Eating for Health model are fresh seeds and oils to provide essential fatty acids. Surrounding them are quality proteins that provide essential amino acids. Booster foods follow, consisting of spices (such as garlic, ginger, curry, turmeric, basil, oregano, nutmeg and cinnamon), seaweed, algae and nutritional yeast to provide important trace elements.

Over 50% of a meal and 75% of snacks can consist of a variety of antioxidant-rich, fresh, seasonal fruits and vegetables, rather than chips, cookies, crackers and ice cream. Pure water, fresh diluted fruit or vegetable juice, mineral broths (such as miso or a slow cooked concentrated vegetable and herb bouillon) and herbal teas complete the nourishing array of an Eating for Health culinary palate. Eating well brings families and friends together in health, peace and unity. Blessings and health to all!