The process of hybridizing food began in ancient times when humans first started to cultivate the wild foods growing in their environments. Hybridization became more sophisticated over the years as humans learned to enhance certain traits such as size, sweetness, flavor, smaller or no seeds and brighter colors, by selectively breeding plants within the same genus (this process was also occurring in the animal kingdom). Most of the foods that we consume today have been through the selective breeding process.
Why hybridize a plant?
In addition to breeding in certain traits, new species were created to survive in places and conditions that the parents could not. Modern day wheat is one example. People began to live in cities and the original plant didn’t yield enough to feed large populations. It was then crossed with another plant and the end product yielded lots of grain. It could also resist certain pests and be planted all over the world.
All sounds good, but…?
Even in ancient times, problems were created due to crossbreeding and hybridization. Changing the genetic order of wild life forms creates genetic mineral and chemical imbalances. For example, the new wheat plant became high in starch, which is corrosive to human tissues.
How can you tell a hybrid?
If a plant does not produce a seed that can be germinated and grow into the exact same plant (true to seed), it’s most likely a hybrid. If its an animal and does not procreate on it’s own without mans intervention, and does not live wild in nature, the probability is high of it being a crossbreed.
What is the modern day hybrid?
Although the crossbreeding of plants and animals does not include gene splicing, it is still a form of genetic manipulation. Today, gene splicing is the norm and we are now creating “Franken-foods”. Coincidentally, many modern diseases came about after GMOs. There is always a down side for tampering with Mother Nature, especially for pure profit and greed.
What foods are hybrid?
Hybrid foods will not grow in nature and they must be nurtured and protected by humans or else they will be overcome by birds, insects worms, fungi and bacteria.
Some common hybrid fruits
- seedless apples
- several date varieties like kiwis
- seedless pineapples
- seedless citrus fruit
- seedless grapes
- seedless persimmons
- seedless watermelons
Common hybrid vegetables
Common hybrid nuts,seeds and beans
- wheat grass
- most beans.
Common hybrid herbs
- Aloe Vera
- Nut Meg
Even though most of our current agricultural crops are not the original plants, organic is still the best choice for balanced nutrition. It is up to each one of us to make educated choices when it comes to our wellness, we must be more conscious and respectful of the natural order of things.
So what’s the problem with hybrid foods?
- they are “missing vital electrics
- they are unnatural and high in both sugar and starch
- they are devoid of proper mineral balance that all wild foods contain
- eating a lot of hybrid fruit and vegetables can lead to mineral deficiencies
- they will cause the body to bring heavy minerals from the bones into the blood to buffer the sugar
- hybrid sugar is not completely recognized by the liver and pancreas ans so the minerals and sugar are then spilled off into the urine
- hybrid sweet fruit and sweet starchy vegetables can over stimulate and cause mineral loss
- Hybrid foods are taken out of their natural content and will not assimilate in the body completely, and instead store as a toxin.
- They will damage the mucus membranes.
- Hybrid foods can feed fungal conditions like Candida whereas non-hybrid or wild fruit will not lead to such a condition.
With 99% of the food available to us today being hybrids, what’s left to eat?
- Amaranth greens – same as Callaoo, a variety of Spinach
- Bell Peppers
- Burro Banana
- Chayote (Mexican Squash)
- Dandelion greens
- Garbanzo beans (chick peas)-optional
- Lettuce (all, except Iceberg)
- Mushrooms (all, except Shitake)
- Mustard greens
- Nopales – Mexican Cactus
- Sea Vegetables (wakame/dulse/arame/hijiki/nori)
- String beans
- Tomato – cherry, grape, plum and heirlooms only
- Turnip greens
FRUITS – ” no canned or seedless fruits”.
- Bananas – the smallest one or the Burro/mid-size (original banana)
- Berries – all varieties- Elderberries in any form – no cranberries
- Grapes -seeded
- Limes (key limes preferred with seeds)
- Melons -seeded
- Orange (blood or Seville only)
- Raisins -seeded
- Soft Jelly Coconuts
- Soursops –Latin or West Indian markets)
- Sugar apples (chermoya)
- Lemon grass
- Red Raspberry
- Sea Moss Tea
- Bay leaf
- Sweet Basil
- Onion Powder
- Pure Sea Salt
- Powdered Granulated Seaweed
- (Kelp/Dulce/Nori – has “sea taste”)
- 100% Pure Maple Syrup – Grade B recommended
- Maple “Sugar” (from dried maple syrup)
- Date “Sugar” (from dried dates)
- 100% Pure Agave Syrup – (from cactus)
NUTS & SEEDS -(includes Nut & Seed Butters)
- Raw Almonds and Almond butter
- Raw Sesame Seeds
- Raw Sesame “Tahini” Butter
- Black Rice
- Wild Rice
For more information, see Dr. Sebi http://www.drsebiscellfood.com/pages/nutritional-guide