Nutrition and Sutoxins

The concept of homotoxicology implies the necessity for a poison-free lifestyle to remain healthy. This means, among other things, that one should not take in poisonous substances (homotoxins) with one's food. Reckeweg studied nutrition in depth and it ranked highly in his therapy system.796 He advocated a "biologically sensible diet". In his Ordinatio Antihomotoxica et Materia Medica he recommended a mixed diet as most suitable for humans.797 Apart from avoiding harmful substances one should pay particular attention to how the food was taken in, as thorough insalivation was crucial for a healthy digestion. Reckeweg pleaded above all for a varied diet using only superior, fresh and natural foodstuffs such as vegetables, fruit, salads and suitable meats; these should, however, not be served in one meal.

As in Felke's nutritional programme it was considered best to start the day with fruit, but while Felke recommended a maximum of three meals per day, Reckeweg thought it best to spread seven meals over the day. He said that one should never feel full after

793 Reckeweg (1975), p. 616. For sutoxins cf. below.

794 Heel (ed.), Ordinatio Antihomotoxica et Materia Medica (1967), p. 278.

795 Heel (ed.), Ordinatio Antihomotoxica et Materia Medica (1967), p. 278.

796 Hans-Heinrich Reckeweg's father, Heinrich Friedrich Reckeweg, had been very particular about the right diet for his children. Doerper-Reckweg (1993), p. 10.

eating. Immediately after waking up one should eat a fruit and then have a first breakfast before starting work between 7 and 8 o'clock followed by a second breakfast some time later. Lunch should be taken between 12 and 1 p.m., afternoon tea between 3 and 4 p.m., a snack between 5 and 6 p.m. and supper between 7 and 8 p.m.798

Reckeweg also warned against foodstuffs that contained colorants.799 Since the 1850s the "arsenal" of additives had grown considerably due to the development of the chemical sciences. In order to feign higher quality, vast amounts of artificial colours, for example lead chromate and verdigris were added to sausages, pasta and confectionary. Bread contained special bleaching agents as well as baryte, gypsum or potatoes; beer was mixed with alum, coffee with chicory and tea with graphite, rubber solutions and green vitriol.800 In 1975, nutrition legislation was reformed and stricter controls were introduced as a protection against health risks and deception.801

Reckeweg considered the consumption of pork to be particularly unhealthy. As mentioned earlier, special poisons (sutoxins) were said to be present in pig meat according to homotoxicology which the body could not break down and which were therefore deposited.802 According to Reckeweg sutoxins were not excreted in the excretion phases but only in the reaction phases, which meant that they manifested as

798 Monika Doerper-Reckeweg describes in her reminiscences how, after the war, they used to pick dandelion leaves with their father in the spring and turned them into a tasty salad in order to get fresh vitamins. The aromatic watercress was also used to prevent the deficiencies so common at that time. From the time when Bircher muesli became known, though it was not yet fashionable, porridge from oat flakes mixed with fresh blueberry compote was part of Hans-Heinrich Reckeweg's daily menu. He considered oat flakes to be one of the most important foodstuffs because they were rich in vitamins, minerals, protein, fat and carbohydrates which meant they contained almost everything the human organism needed. Doerper-Reckweg (1993), p. 44.

799 For the history of the adulteration of foodstuffs and for food chemistry, since the mid-19th century in particular, cf. Wiegelmann and Teuteberg (1986), pp. 371-377.

800 Wiegelmann and Teuteberg (1986), p. 374.

801 "This reform amended and abolished 16 earlier laws and 40 statutory orders which partly stemmed from the 19th century" Wiegelmann and Teuteberg (1986), p. 371.

boils, eczema, fluor albus etc.803 Because pig meat had a high energy density it would first be stored in the connective tissue if eaten excessively. In Reckeweg's opinion this led to the obesity (adiposity) typical in pork eaters. Eating too much pork would also result in raised cholesterol levels which could cause high blood pressure, arteriosclerosis or circulatory disorders, myocardial infarction etc.804 The sulphur-rich mucous substance of the connective tissue presented a particular risk, Reckeweg warned. Homotoxicology blamed amino sugars, hexosamines and sulphurous substances such as chondroitin sulphuric acid and mucoitin sulphuric acid for the mucous swelling of the connective tissue.805

Reckeweg found the deposition of mucous substances in tendons, ligaments and cartilage particularly dangerous. It could lead to rheumatism, arthritis and arthrosis as well as invertebral disc degeneration, as the coarse connective tissue substances became mucous and soft and therefore less resistant. Reckeweg explicitly referred to August Bier who had injected test animals with sulphur.806 This had led to a mobilisation and elimination of the tissue sulphur which had made the cartilage firmer and poorer in sulphur. Reckeweg explained the effect of sulphur baths in the same way: cartilage, he said, was firmer and more resistant the less sulphur it contained.

Reckeweg was also opposed to the consumption of pork because pigs were fed growth hormones which caused inflammations and tissue swelling in humans.807 Because of its histamine content he also thought that pork caused itching which could induce inflammatory processes such as furuncles, carbuncles, appendicitis, gall disorders, phlebitis, but also fluor albus in women as well as skin disease. Referring to Richard Shope's (life dates unknown) work at the

803 Reckeweg also saw a danger in the fact that these reaction phases that served the purpose of detoxification and elimination of the sutoxins were hindered by highly effective remedies and that the waste products were forced back as retoxins to the area of their origin, a process equivalent to retoxic impregnation. Reckeweg (1975), p. 99.

805 "This leads to the characteristic swelling of the connective tissue to Rubenesque opulence only encountered in eaters of pig meat. It absorbs water like a sponge and gives the pork eater his typical cushion-like enlargement of the connective tissue" Reckeweg (1977), p. 10.

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