“Food as medicine” uses for olive oil may at times go far beyond internal cleansing. For instance, some cancer researchers believe that it functions as a powerful disease preventive. Olive oil’s protective effect is linked to its antioxidant properties and unique fatty acid content.5
Cayce’s external recommendations are found in a huge variety of complexion, massage, and skin care preparations. One reading goes so far as to state that “. . . olive oil—properly prepared (hence pure olive oil should always be used)—is one of the most effective agents for stimulating muscular activity, or mucus-membrane activity, that may be applied to a body.” (440-3) In the case of a woman with weakness and toxemia, nightly massages with olive oil were advised “. . . to relax and strengthen and feed the muscular conditions, and to bring about the better locomotion from the effects of the poisons as are being eliminated from the system, and to strengthen the body throughout.” (5421-6)
Besides being recommended alone, olive oil is included in an assortment of massage formulas, such as an often-mentioned pairing with equal parts tincture of myrrh: “The myrrh, as an activative force with the oil, acts as a healing influence to the tendency of inflammation or drying of the texture or tendril effect of muscular activities of the system.” (372-8) In this case the two ingredients are combined just before use to avoid spoilage, though this is not an issue with combinations of oils. Because of its gentleness, olive oil is also a natural in hair and body wash products such as “castile” soaps and shampoos.
The emergence of new and healthful uses for the timeless olive should come as no surprise. It seems fitting that there should be such a strong similarity between the words “olive” and “alive.”
Almonds, Beauty, and Long Life
There can be no denying that the almond was Edgar Cayce’s favorite nut (unless in a joking mood), although the reasons for this preference remain incompletely understood. Cayce’s remarks on this tropical seed’s nutritional content, cosmetic properties, and uses in preventive medicine have sent countless numbers running to their health food stores and have probably been a major boost to the almond industry over the years. Now, confirmation of these benefits is beginning to come to light.
In the nutritional arena, the readings regard almonds as valuable blood builders, stating: “. . . The almond carries more phosphorus and iron in a combination easily assimilated than any other nut.” (1131-2) This nut is also recommended for its calcium content, and almond (or almond and hazelnut) milk is sometimes preferred to cow’s milk.
According to USDA statistics, almonds are indeed high in phosphorus and supply 6% of the Daily Value (DV) for iron and 6% of the DV for calcium. Incidentally, they’re even higher in magnesium (21%) and vitamin E (35%). Almond milk, which is widely available today, should be an excellent source of all these nutrients.
Along with hazelnuts (also a favorite) and other nuts, almonds are sometimes even regarded by Cayce as a meat substitute based on their protein and healthier fat content. The following comments are typical:
. . . Nuts are good, but do not combine same with meats. Let them take the place of same. Filberts {hazelnuts} and almonds are preferable in the nuts.
1151-2
. . . Those foods . . . have a tendency towards an alkaline reaction, but let the proteins be taken rather in the form of nuts and fruits—for the fats and oils, you see; these are much more preferable.
741-1
Almonds are so high in vitamin E and low in saturated fatty acids that some researchers have wondered whether they might play a role in reducing cholesterol. Sure enough, it has been found in studies that an almond-based diet significantly lowered total cholesterol and harmful LDL cholesterol and preserved helpful HDL cholesterol.6 Other studies have shown that eating nuts, in general, will protect us from heart disease.7 In the most dramatic of these findings, in five large studies the risk of heart disease was reduced by a whopping 30 to 45% in those who ate nuts several times a week.8
In addition to health benefits, many readings regard the almond as a beautifier both inside and out. Cayce’s skin emollient suggestions support the use of almond oil by the cosmetic industry for its legendary rejuvenating effect. Some refer to an almond cream or “. . . a lotion with an almond base.” (1293-2) However, the most intriguing comments on this subject are of a dietary nature: “And know, if ye would take each day, through thy experience, two almonds, ye will never have skin blemishes . . .” (1206-13)
Other readings go much further, commenting that a few daily almonds will act as a cancer preventive. The familiar statement that “A person who eats two or three almonds each day need never fear cancer” (3180-3) is among the more general ones in the readings. A more colorful way of putting this follows:
. . . and if an almond is taken each day, and kept up, you’ll never have accumulation of tumors or such conditions through the body. An almond a day is much more in accord with keeping the doctor away, especially certain types of doctors, than apples. For the apple was the fall, not almond—the almond blossomed when everything else died. Remember this is life!
3180-3
The almond’s possible role in cancer prevention has always been a puzzling one, but this is now being explored in animals. In a California study published in 2001, researchers investigated the effect of eating almonds, almond oil, and almond meal on colon cancer in rats. All were found to have preventive effects though the whole almonds were the most effective of the three and surpassed the wheat bran and cellulose used in control groups. The authors of the study concluded that “almond consumption may reduce colon cancer risk and does so via at least one almond-associated lipid [fat] component.”9
How much more encouragement do we need to eat our almonds?
Chocolate, Coffee, and Hold the Latte
When does something thought to be a health challenge become a health food? The short, skeptical answer is when it serves some group’s interests. But with Cayce, of course, there is no such pat answer. Here’s the scoop, and it won’t be the same flavor for everyone.
Chocolate, or Theobroma cacao, is a kind of bitter bean that is native to warm climates such as those found in Mexico and Central America. It contains theobromine, a caffeine-like stimulant that enhances mellow feelings. This mood altering effect has been highly valued by cultures such as the Aztecs, who were extremely fond of a peppery, unsweetened chocolate drink known as the food of the gods. Now, research is showing that this assessment may not be so far off.
Consider the findings of Joseph Vinson, a Pennsylvania chemistry professor, who says that cocoa powder is a better protective antioxidant food than either green tea or garlic. According to his analysis, a 40 gram bar of milk chocolate contains 300 mg. of polyphenols, dark chocolate twice that amount, and cocoa powder 1,200 mg. In another study, Vinson and Harold Schmitz, a chemist at M&M Mars, found that cocoa contains the same types of proanthocyanins found in Pycnogenol, a complex antioxidant matrix.10
