AFTER some scientific research, it was found that blacks are more susceptible to lactose intolerance than whites.
This may mean that the biophysical make-up of the whiteman may be able to tolerate, use or fend off the toxicity in dairy products in a way that blacks cannot.
This proves we are different from each other.
Blacks have to seek a non-European, non-Arabian, non-Asian but African way of eating and medicating.
After all, one man’s food is another man’s poison.
The ancient African’s food was his medicine and that food was the herb of the earth which sustained our existence from the time of creation; why then would it fail us now?
There is a medical practice known as the ‘African bio-mineral electric cell balance’.
It was formulated to fit the black African’s unique bio-physical structure and genetic make-up.
It entails feeding the human cells with food that is alkaline and has digestable minerals so as to keep the body electric.
It was practised and promoted by a non-educated African from Honduras, a descendant of the blacks who were enslaved during the transatlantic slave kidnappings and trade.
His name was Dr Sebi and he would not have wanted to be called the pioneer of this herbal method of medical treatment for he attributed it to the early ancestors of Africans who lived healthy lives since the beginning of creation in their motherland.
He was not a philosopher; and because he was uneducated, he managed to avoid being completely Westernised and managed to return to a pre-colonial African way of interacting with the environment which entailed wholly depending on the green herbs for food and medicine.
It also entailed breaking things down to the least common denominator.
Thus he had a different approach to diagnosing and treating disease to the whiteman’s so-called conventional medicine.
He called this the ‘African resonance’.
There is such a thing called food gene consistency.
This is when one is consuming that which does not violate his biophysical make-up which is determined by his genes.
The African bio-mineral electric cell balance is based on the understanding that blacks are different and unique to whites and all other non-black races.
Thus, what seems to work for whites may not necessarily be compatible with blacks.
Does a guerilla in the forests of Africa give its young to a polar bear from Europe to be trained to eat and survive?
The two races are different, yet the blacks want to use the whiteman’s perspective to healthcare. This has proven detrimental to our kind.
Since the advent of slavery and colonisation, life expectancy and quality of life for blacks have deteriorated.
This is largely due to the way we now interact with the environment, particularly in terms of diet.
Before refrigerators, meat was not a daily meal requirement for Africans.
It was a secondary food source consumed on special occasions like offerings, welcoming guests and during famines.
There was no tame pig, the cattle chewed cud not stock, and the chickens were free range and not broilers.
Meat was consumed fresh on the day of slaughter and whatever remained was dried and stored.
The main diet of our fore-parents was plant-derived. Indigenous edible mushrooms were eaten fresh during the rain season and dried for preservation.
Natural vegetables like bonongwe (dumburedhongi), tsine, ulude (nyevhe), mhuwuwu and so on were eaten fresh or dried.
These can grow naturally without human cultivation but are wrongly treated as unwanted weeds.
The leaves of pumpkins plants (muboora) and of the indigenous sweet bean (munyemba) were also consumed among other traditional vegetables.
There was no corn or maize until the coming of the Portuguese in the 1500s. Maize is a man-made crop derived from Mexican or terracotta grass by the ancient inhabitants of America.
It involved selective breeding and induced genetic augmentation.
The kernels are full of starch and are not a grain but a genetically modified grass.
Before the coming of the Portuguese to south-east Africa, sadza was made from rapoko (zviyo), sorghum (mapfunde) and finger millet (mhunga).
These are small grains which have a lot of fibre, minerals, vitamins and minimal starch.
This is why they do not need as much water as maize does to grow.
Our ancestors did not have the potato, cassava and yam.
These again have their roots in the Americas where natural tubers were modified and these manmade or hybrid plants use starch as a binder.
Instead we had the sweet potato (mbambaira) which is indigenous, has less starch, more taste and nutrition.
Indigenous pods or legumes like nyimo, nyemba and nzungu (peanuts) were eaten each independently or in the form of a type of congee (mutakura).
The rice (mupunga) was indigenous and contained bran, thus leaving it brown and complete.
White rice is a result of dehulling and bran removal which leaves only the starchy center of the plant.
Along with pearlenta or processed cornmeal, the body counts the starch as refined sugar and this leads to a buildup of carbonic acid and glycation.
Peanut butter (dovi) with nothing but salt as flavouring was commonly used, particularly in making puddings.
Crushed indigenous sweet beans (nyemba) cooked with peanut butter made rupiza. Pumpkins cooked with peanut butter made nhopi. There was no processed oil additive but natural peanut butter oil and no artificial sweeteners like processed table sugar.
Among the many indigenous fruits eaten were mapfura, shumha, chechete, nhunguru, nyii, maonde (svita), mashuku (mazhanje), tsubvu, matamba and masawu.
The watermelon was always a treat for the hot climate and was taken to Asia from southern Africa.
The diet we call traditional or staple now was not historically so. Cornmeal is called Zimbabwe, South Africa, Botswana and Zambia’s staple food but this is a modern phenomenon and a foreign plant.
If a Zimbabwean of our current era is to break down his daily diet, it would consist of cornmeal sadza or white rice, beef, broiler chicken or pork, occasionally lamb, goat and rape vegetable or cabbage.
More and more people in the cities are accustomed or even addicted to eating meat.
If the saying, ‘You are what you eat’, is to be taken literally, modern Africans are made up of starch and blood because they have moved from the primary green diet of their ancestors and have embraced the eating of refined starches and animal flesh. Vegetables have become an optional extra.
This improper daily diet causes a lack of essential minerals and vitamins in the body, yet an illusion of eating takes place because one is sustaining his or her energy levels with starch and meat.
The body is thus void of nutrients because these are found in herbs that contain all the digestible vitamins and minerals along with the alkalinity that is essential for our bodies to maintain a healthy cell-mineral balance.
This brings peace to the body and this balance is called homeostasis.