“Too much” is by definition “too much.” How much is “too” much?   All animals, ourselves included, have excellent appetite mechanisms which enable us to judge food quality of natural, undoctored  food with our eyes, our noses, our taste apparatus, and our sense of fullness.  A healthy appetite tells us when our nutrient needs are met.  A voracious appetite may be telling us, “We’re not getting what we need.  Maybe if we eat more, we could get what we need!” 

 It may be appropriate to ask: Is it moral for us to prepare our  foods to make them irresistible? ——In a sense, tricking our appetite mechanisms. 

 The muscular tissues of fish and land animals are nutrient dense, but not well-balanced by themselves as ideal foods for healthy survival.  When humans eat excessively of beef, pork, poultry, or fish, imbalances are created that affect eye structure and eye function, and these effects are not trivial.  When the food preparation destroys nutrient values, as by ultra-heating for shelf life, otherwise good foods can become deficit-inducing because of the lost or damaged nutrients.  Eating more of the deficit-inducing or mineral-unbalanced foods is not a good catch-up strategy.


Since World War II the average American had been consuming too much red meat, and in the last two decades has switched to eating too much chicken and large fish.  There are a number of  adverse visual system consequences for this behavior.  But re-balancing is the key to recover from or prevent consequences such as nuclear cataract, abnormal tear film, elevated intraocular pressure, leaking macular degeneration, and vitreous floaters. 

Re-balancing can be accomplished as simply as by shifting the balance, as suggested in the media, to at least five servings a day of fresh, ripe fruits and fresh vegetable salads.  Supplements, especially including the mixed carotenoids and lutein, the mixed tocopherols, and in general, the antioxidant vitamins and minerals can be useful for quicker catch-up and in maintaining balance.

 The best help for the most common forms of cataract and macular degeneration is coming from the ingestion of fresh kale, collard greens, and spinach greens, ideally as organic produce.  In general, organic raw salad greens are the most effective, but statistics show that there is still significant benefit in preventing worsening of the most common forms of cataract and macular degeneration even if the greens are not grown organically, and even if they are steamed.

 Ideally, eat only natural foods that taste good to us!  Several major studies have shown that, if we abide by this principle, our appetite mechanism will help us in achieving balance and avoiding excess!

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