How To Prevent and Reverse

Dr.
Dominique Seignalet
and Anne Seignalet
How to prevent
and overcome 100 diseases
the new French way
with Dr. Seignalet's
miracle diet
Contents
How to prevent and overcome 100 diseases the new French way

Translator’s Preface by Chris Parkinson: French to English translator
and health nut.
Foreword by Professor Henri Joyeux
Important Message
About Dr. Jean Seignalet
Introduction
Results
Results of the diet with autoimmune diseases
Results of the diet with "clogging" diseases
Results of the diet with diseases of "elimination"
Results of the diet with "complex" diseases
Understanding the Seignalet diet
Some fundamental concepts
Disease factors
Dr. Seignalet’s hypotheses of pathogenesis
Following the Seignalet diet
The Principles of the Diet
Food preparation
Practical tips
Health Foods
The most frequently asked questions about the Seignalet diet
Translator's note on nuts, seed, pulses and grains
Conclusion
Indexes
Index of diseases
List of figures and tables
Translator’s Preface by Chris
Parkinson: French to English
translator and health nut.
I was very excited to translate this brief guide by the daughters of

Dr. Jean Seignalet (unfortunately deceased in 2003) to his seminal
work: “L’alimentation ou la troisième médecine” (working title in
English: Nutrition – the third medicine.) A rough pronunciation for
Jean Seignalet is Shon Saynyalay.
Dr. Seignalet's huge doorstep of a book has been a perennial bestseller
in France and is now on its fifth edition. As Dr. Seignalet treated more
patients over the years, each edition had its corresponding increase in
numbers of patients treated, compiled in the tables of results.
Dr. Seignalet was a scientist and a doctor. He was not a marketing
man. So the original title is somewhat less than snappy. Nevertheless,
it succeeded because of word of mouth. Patients with so called
incurable diseases found they were able to put these illnesses into
remission, sometimes complete remission, and often extremely
quickly, once they adopted the Seignalet diet.
Dr. Seignalet was concerned to be taken seriously because he believed
he had solved many medical mysteries and he wanted to carefully
demonstrate how he had reached his conclusions so that medical and
scientific colleagues could validate them for themselves. Seignalet
hoped that the book would nonetheless remain accessible to an
intelligent lay public.
The book you have in your hands was written by his daughters, Anne
and Dr. Dominique Seignalet because it was felt that the main book
had many complex ideas that even some medical professionals found
daunting. So in this small book, you will find all the ideas of the main
book explained in simple terms and each section of this guide refers
you to page numbers in the main book if you want a more detailed or
more scientific explanation in Dr. Seignalet's own words.
This present guide is being published as an Amazon paperback and in
Kindle. This will present something of a problem if you do want to get
hold of the main book and look up some of those references (unless
you speak French and buy the original French book) because the main
book has not yet been translated into English! Something that Dr.
Seignalet's daughters are currently rectifying since they have given me
the daunting job of translating Jean Seignlatet's book. “Nutrition – the
Third Medicine”. Once translated, the main book will appear in
paperback on Amazon. In the meantime, although it may be frustrating
to some, (especially to those with a scientific and or medical
background), not to be able to get hold of the main book - from a
therapeutic point of view, everything you need to know to successfully
overcome most degenerative, so called “incurable” illnesses, can be
found in this small guide.
The key is the diet which must be followed absolutely strictly for
optimum results and all the details you need to do this can be found
here. Also contained in this guide are the full results tables for all the
diseases treated by Seignalet, a perusal of which should have an
electrifying motivational stimulus! If you wish to be notified when
Nutrition – the Third Medicine is published, just send an email to
nutritionthethirdmedicine@gmail.com and we will notify you when it
comes out.
If you are on medication, ask your doctor to help you taper off the
drugs as the diet improves your condition. If you are lucky enough
to live in the US you might want to seek out a N.D. (Naturopathic
Doctor) or a progressive M.D. to help you do this.
The diet is perfectly safe, highly nutritious and balanced. Give it time
to work. Results are usually seen very fast but sometimes only seen
after a year or even more. Don't be discouraged. Keep looking at those
results tables to motivate yourself.
How is Seignalet perceived in France? As you might expect, the drug
companies and some in the medical establishment feel threatened.
However, there is a growing army of French doctors who actively
promote Seignalet's ideas and treat their patients accordingly.
Finally, the Seignalet diet consists, among other things of raw or very
lightly cooked foods. In recent years, especially in the US, so called
“raw” foods even those labeled organic have actually been sterilised
with high temperature steam under high pressure. Outside the EU,
non-organic “raw” foods are likely to have been treated with a known
carcinogen or irradiated. You can see my article which gives sources of
“truly raw” foods for all anglophone countries at near the end of the
book, on page 125.
Chris Parkinson
www.frenchtoenglish.rocks
Foreword by Professor
Henri Joyeux
N utrition – the third medicine, this major work by Doctor Jean

Seignalet looks impressive – but how many actually read it?
Some of my colleagues, great experts though they may be, have
criticized it without reading it, put off by the sheer weight of the book:
nearly 700 pages of science and clinical experiments which are
thorough to the extreme, a veritable treatise.
Be that as it may, I have often seen doctors’ wives following Jean
Seignalet’s nutritional advice unbeknownst to their husbands. The
spectacular improvements they themselves experience, increasingly
convince their doctor husbands to give the same advice to their
patients.
Nutrition – the third medicine is a therapeutic work of supreme
importance which has already helped or healed thousands of patients
who were affected by those diseases of civilisation such as diabetes,
obesity, cancers of every type and autoimmune illnesses.
It’s a sad fact that nowadays we are not only seeing an increasing
number of patients with diseases of the articulations, chronic
polyarthritis, spondilitis accompanied by great rheumatic pain, skin
diseases such as scheloderma and lupus, nervous system disorders,
multiple sclerosis, Alzheimer’s and Parkinson’s, thyroditis, illnesses
involving inflammation of the digestive tube, Crohn’s disease ,
simultaneous inflammation of the colon and rectum, not to mention
numerous cases of fibromyalgia and unexplained chronic fatigue
syndrome.
In a great many cases, just the fact of following scrupulously the
Seignalet diet brings about desperately needed relief – which brings
into question official medicine as I know it and practise it daily.
Moreover, a great improvement in immune defences can be observed
in numerous cases of cancer or patients with Aids. The great thing, and
it is time that this was recognized, is the good that Jean Seignalet did
and continues to do for many patients, thanks to his book. Patients
often come, book in hand, asking for precise instructions.
This reader’s guide, written by the two daughters of Jean Seignalet, Dr.
Dominique Seignalet and Anne Siegnalet is a great introduction which
greatly facilitates reading and using Nutrition – the third medicine.
It will thus lead to more patients getting relief from their suffering and
even, for some, a complete remission.
With this short guide, anyone will be able to understand why this diet
has every chance of being effective and what’s more, how to carry it
out without too much difficulty on a daily basis.
It’s useful not only for adults but also for children suffering from
chronic diseases that official medicine has great difficulty in
controlling.
This short guide brings more proof if it were needed that the Seignalet
Method should really be called: “Nutrition – the first medicine”.
You have my full permission to make a present to your doctor of a
copy!

Henri Joyeux
Professor of digestive surgery and oncology
at the Montepellier Faculty of Medicine
Consultant Surgeon-in-Chief for
the Val d’Aurelle in Languedoc Regional Centre for the Fight against
Cancer
Important Message
T he reference book the guide you have in your hands refers to is

Nutrition – the Third Medicine by Dr. Jean Seignalet whose fifth
edition came out in 2004. His book was intended for the general public
as well as scientists, among them doctors. This very special book put
forward a plausible pathology and, at the same time, a simple
treatment based on a careful choice of foods. The result was a thick
and dense volume which, because of its very size and the scientific
content, sometimes puts off those who want to follow the nutritional
method but who do not know how to approach understanding the
book. In this short guide you will find several elements which will
make access a lot easier.
The first part, concerned with following the diet brings together the
main principles set out in the book and gives you the advice you need
to follow it correctly as well as many recipes and sample menus which
will be useful when planning meals.
The second part is concerned with understanding the basic scientific
principles of the diet:
Some scientific notions which will be useful for understanding the
theoretical principles are summarized to make for an easier
understanding of the hypotheses of pathogenesis (pathogenesis:
mechanism by which the disease develops).
The hypotheses of pathogenesis are set out in general terms around the
two main stages of the pathological processes put forward by Jean
Seignalet: the penetration of the organism by (1.) undesirable
molecules and (2.) the diseases which result from this phenomenon.
Finally, a third part, written by Jean Seignalet is devoted to the most
frequently asked questions concerning the practise and the effects of
this dietary method.
This little book then, does not set out to replace Dr. Jean Seignalet’s
book: “Nutrition – the third Medicine”, the hypotheses contained
therein being only set out in their general principles and deliberately
very simplified. A system of references allows the reader to find the
chapters of the original book which correspond to the subjects set out
in this short guide. The reader will, in this way, easily find or refer
back to those topics which are of particular interest to him or her. An
index of diseases and a list of tables and diagrams can be found in the
annex of this volume.
About Dr. Jean Seignalet
A n ex-intern of the hospitals of Montpellier, graduating from the

faculty of medicine with a prize winning thesis in 1969, with
diplomas in hematology and general and applied immunology,
University professor, Dr. Seignalet practiced general medicine and as a
specialist (liver/gastro enterologist, endocrinologist and radiologist)
for nine years.
While still carrying out his clinical activity, he devoted himself
particularly to biology and research. Considered a pioneer of organ
transplants and one of the foremost experts in Human Leucocyte
Antigens, a defence mechanism discovered in 1965 by Professor
Dausset, he was the founder of the histocompability laboratory of
Montpelier of which he was the director for thirty years. This
laboratory has for remit the selection of organ donors and recipients
but also the diagnosis and prevention of certain diseases, among
which, the autoimmune diseases. While brought to reflect on the
development of one of these, rheumatoid polyarthritis, he put forward
in 1988 a first theory on the mechanism of this disease as well as a
treatment based on a simple dietary regime.
A first clinical success stimulated him to go deeper in his research,
both in theoretical as well as practical terms. But the scientific and
hospital authorities neglected and marginalised his work on nutrition
without seeking to verify it. Dr. Seignalet’s research from then on
would be carried out in his own spare time without any official or
financial support. His consultations were given free of charge, outside
of his functions in the hospitals and as immunologist. The ideal would
have been to publish the results of his research in the standard medical
journals and reviews but his articles about nutrition were rejected –
this in spite of the fact that as an immunologist he had had published
without difficulty many articles
in prestigious journals: 230 published articles 78 of which were in both
English and French language medical reviews which had committees
to review submissions.
The publication of the first edition of Nutrition – the Third Medicine in
1996 nonetheless allowed Dr. Jean Seignalet to communicate the
results of his initial research. Four other editions would follow, with
the addition of new findings and positive results obtained by the
nutritional regime for numerous pathologies. The fifth edition of the
work, finished the year of his death in 2003 actually describes 115
diseases whose mechanism appears mysterious, 91 of which had
favourable outcomes with the nutritional method: out of 2500 patients
who came to consult him for various diseases which are usually rarely
or never cured, 2250 were improved by the diet. Furthermore, many
other people, doctors and patients, have been able to try the nutritional
method and have seen for themselves the benefits. In fact, his book
offers scientists and doctors, new avenues of research based on a great
number of bibliographic sources, but above all it offers a therapy
which is often effective, giving real hope to many suffering patients.
Use the reference pages, shown in green and text shown in tables with
green background to find the relevant section they refer to in
L’Alimentation ou la Troisieme Medecine (Nutrition – the Third
Medicine) by Dr. Jean Seignalet 5th edition, published in 2004.
Note: “Nutrition – the Third Medicine” is in course of translation. To
be notified when it is available to purchase on amazon, just send an
email to nutritionthethirdmedicine@gmail.com and we will notify you
as soon as it is published.
Introduction
For more information see “Nutrition – the Third Medicine” Chapter 1.
Some introductory explanations pages 22-31 Chapter 32 . Summary of
the theory and patients’ results pages 565-583
T hat medical science has made great progress

in the twentieth century is an undeniable
fact. The average life span has been greatly
extended thanks mainly to certain drugs, to
surgical know-how and to the reduction in infant For more information see:
“Mysterious medical
mortality. However, even though humans are irritants” pages 25-27
living a lot longer on average, many of them have Conclusion of the medical
health problems. Some illnesses (Crohn’s disease, plan p. 591-594
asthma, degenerative illnesses etc.), have become

very common. Although not always fatal, the
many illnesses that respond either hardly at all, or
not at all, to treatment affect the daily lives of
millions of people and the standard protocols for
these illnesses are usually of limited efficacy.
Therapy is usually concerned with the effects, in
other words the symptoms, of the illness and while
this affords some relief to the patient, it has no
effect on the cause of the illness. Why is this?
For many illnesses with complicated origins,
where various different factors are involved, the
causes remain almost always unknown and up
until now it’s usually the case that there is no
existing complete pathogenesis, in other words
hypotheses, which could explain the various
stages of the causes of these illnesses. To have any
hope of actually stopping a disease’s progression,
we need to find out what caused it.
In order to do that we need to understand
everything about the disease and we also need
to study various different areas of science.
This is because to have any hope of effectively
halting the progression of an illness, we must
be able to find what the cause was or the
causes were.
“In order to prevent or treat pathologies, it
is essential to understand their mechanism.
This is impossible if one is stuck in one just
one medical speciality. However, many
medical mysteries can be solved if one
succeeds in developing an overall view based
on a knowledge of the main medical
disciplines and various branches of science. A
great deal of thought then often makes it
possible to find a link between various
seemingly unconnected factsand to put
together the chain of events which causes the
genesis of a given illness.” page 591

The Theory pages 27-28
• Dr. Seignalet’s theories therefore, touch on
many medical specialities (in particular,
rheumatology, gastroenterology,
endocrinology, neurology, psychiatry,
dermatology, ophthalmology, bacteriology,
molecular biology, biology of ageing and
physiology)
• Dr. Seignalet’s theories are based mainly on
clinical evidence, laboratory tests, medical
imaging and pathological anatomy
(microscopic examination of damaged
tissue.)
“From this solid base, we can put forward
plausible hypotheses for events which take
place at the molecular level,
taking things that we see with the microscope
further, whether in immunological or
metabolic terms” p. 28
Some 3000 scientific
• Dr. Seignalet always kept himself abreast of references in
the latest scientific advances and was thus “Bibliography”
p.617-660
able to apply his theoretical thinking to
several thousand articles concerning very
diverse branches of science and select them
for relevance to his own research. He was
then able to use this scientific literature to
strengthen and amplify or contradict some of
his earliest hypotheses.
Case records of patients in
“These reading sessions are very similar to a “Long term observation of
patients”
fishing expedition. Sometime you come back p. 181-182
empty handed or with a few minnows. p. 200-201
Sometimes though you catch a big fish.” p. 27
“Proportion of subjects
using prescriptions”
The Practice p. 28-29 p. 585-586

“ Authenticating results”
•Dr. Seignalet’s scientific thinking was also p. 582-583
based on his large clinical experience of 2,500 p. 201

volunteer patients, a majority of whom found “The placebo effect and
their condition improved by the dietary double blind tests”
p. 582-583
regime. These patients were followed up p. 183
according to a precise protocol and for long
periods, proving the effectiveness of the
method over the long term. The results
obtained by the nutritional method confirm the
soundness of the scientific hypotheses starting
in 1985 with the first proposition for
rheumatoid polyarthritis. p. 161-190

“For diseases where I was able to find more
than 15 subjects (per disease), the frequent
effectiveness of the regime appears beyond
doubt.
It’s the case for rheumatoid polyarthritis
(RP) p. 161-190, Ankylosing Spondylitis (AS)
p. 191-205, rheumatoid psoriasis (RP) p.
207- 209, polymyalgia rheumatica (PR) P.209-
“We must always keep in
210, inflammatory rheumastisms without a mind that each disease
specific diagnosis p. 216, Gougerot-Sjogre has its own particularities
syndrome p. 217-219, systemic lupus and that thousands of
parameters are at play -
erythematosus (SLE) p. 219-224, multiple with these variables
sclerosis (MS) p. 243-256 fibromyalgia p. 347- differing from one
individual to another. So
359, tendonitis p.359-362, osteoarthritis we should remember the
p.362-370, osteoporosis p. 370-373, migraines regime’s many successes
and not be overly
p. 379-382, tension Headaches p. 382- 383, pessimistic nor
autism p. 383-385, endogenous nervous excessively optimistic.” p.
depression p. 387-393, diabetes type 2 p. 409- 483
424, hypoglycemia p. 424, elevated blood
cholesterol p 425-426, involontary spasms of
the face and arms p. 493-496, Crohn’s disease
p. 500-510, gastritis p.510, Gastroesophageal
reflux, acne p. 511-514, neurodermatitis
disseminata (a form of eczema) p. 514-516,
urticaria p. 516-518, psoriasis p. 518-522,
chronic bronchitis p. 523-526, hay fever p.
536, ashma p. 526-533, repeated ENT
infections in children p. 535, chronic sinusitis,
chronic rhinitis and allergic conjunctivitis p.
535-536, angioedema” p. 536-537
“For the other diseases where only a few
people were tested it would seem at first sight
to be sensible to wait until a few more patients
are available thus allowing the detachment
necessary before taking a definitive view.
However, no drug has succeeded up until now
in putting into prolonged remission a
scleroderma, a primary biliary cirrhosis,
Addison’s disease, microscopic colitis or
Behcet’s disease. Under these conditions, even
an isolated case of success with the diet
becomes important. The record for the
hypotoxic regime is therefore very
encouraging” p. 574
• These results to a large extent guided his
approach:

“My form of reasoning has always been to
give priority to the big questions and to find
the shortest path. So, for example, I impute
mature onset diabetes type 2 to a clogging of
the pancreas and the muscles. Among the
many enzymes which act on the ß cells of the
pancreas and the muscle cells, I do not know
which ones are blocked by the clogging. In the
future, light will be thrown on this interesting
but non-essential point. The main thing is that
a well-chosen nutritional regime will unclog
the diseased tissues and normalise blood
glucose levels. That is my main concern.” p.28

RESULTS
p. 565-583
Results table p. 570-573

Out of a total of 2,500 patients, 2,250 found their condition improved by the nutritional
regime. In total there were 115 diseases among which 91 reacted favourably to the diet. Here
an analysis of these results. The successes as well as the failures are commented on in detail in
Nutrition – the Third Medicine.

• The successes p. 569-574
- The successes which were obtained are generally very clear-cut. There is either an
improvement of at least 90% or a complete remission.
- As in all therapeutic treatments, a certain number of failures can be observed in some
subjects affected by diseases for which the method is generally effective. “Seen in 0 to 30%
of cases according to the diseases, they are as distinct as the successes.”

There is no ready explanation for these failures and one can only hypothesise. The mains ones,
gathered together in table 39 are discussed in the main book. “ The failures” p. 574-581 and
“Causes of the failures” p. 574-581. Table 39 p.574”
• Diseases which resist treatment by the hypotoxique regime p. 567-569 “I have listed 24
diseases which are recalcitrant to my method. The list is laid out in table 34.” Table p. 568
• The method’s limitations p. 568-567, p. 581-582 p. 592

Often the disease is overcome but lesions from the disease cannot be healed.

“It must be remembered that my method does not cure patients but puts them into remission.
The remission is analogous to a cure as long as the dietary instructions are correctly followed.
But the organism retains its weak point or points. Giving up on the ancestral diet is followed
by a relapse after a period which can be short or long. In case of success, the original diet
much be continued for life. “ p. 587

See also:
“Intermediate cases” p. 580

Understanding
the Seignalet diet
Some fundamental concepts
For more information see “Nutrition – the Third Medicine
Chapter 2: Basics of genetics p. 33-34
Chapter 8: Basics of immunology p.129-160
Chapter 16: Basics of chemistry p. 301-318
Chapter 17: Basics of cellular physiology p. 319-337
T he nutritional method requires that the

patient take an active part in the therapy and
a grasp of a few concepts is necessary in order to
understand how health and what we eat are closely
linked. Our bodies act naturally to sustain life and
the cells draw from our food most of the
constituents necessary for their functioning and
renewal; energy and building materials (for
example to make membranes, bone, tissue,
cartilage etc.). The cells of all living beings are
made up of water, minerals, vitamins, fats,
carbohydrates, proteins and nucleic acids. These
molecules are taken in as food and transformed by
the digestive process in order to meet the specific
needs of each species and each individual.

The cell, basic building block of life
p. 319-337 & p. 33-34
All living beings are made up of cells. These will
be more or less numerous and more or less
complex, depending on the species. For example,
human beings have 200 different kinds of cell,
such as neurones – brain cells, hepatopcytes –
liver cells, red corpuscles – blood cells, etc. p. 336

For more information
“Apoptosis” p. 331
• However, each cell is a perfect replica of the “Mitosis” p. 329-331
very first cell, the egg. During its gestation, Figure 57 p. 332
Figure 59 p. 335
cells split in half (meiosis and mitosis) and
carry on doing this until all the cells of a
living being are constituted; moreover, most
cells are able, throughout life, to replace
dead or damaged cells. But in order to be
able to carry out the highly diverse functions
necessary to the organism, the cells
specialise. To do this, we now know, the
same genes are not activated for every kind “Gene regulation”
of cell: “For hepatocytes (liver cells) and p.42-43
neurones (nervous system cells) which have
functions that are very different from each
other, the genes that are expressed and the
genes that are repressed are also quite
different.” p. 43 For more information
“Nucleic acid” p. 33-35
• Each cell could be compared to a little Figures 1 & 2 p. 34
factory run by the genetic information which “Human cell structure” p.
319-323
is contained in the cell’s nucleus. The Figure 51 p. 320
nucleus p. 320-321 contains the genes and it “Cell function” p. 339
is these which make us - whether as a
species or as a unique individual. The genes
are made up of a substance called
deoxyribonucleic acid (DNA). This
substance contains the manufacturing secrets
of living beings but little is still known about “Structural genes”p.
it as 90% of these genes do not have a 35-37
known function (5% make up the genes and
5% make up the RNA).
• According to the needs of the organism, one
gene or another will express and order the
cell to manufacture a protein. This is called
“gene coding” for a protein. There is a great
diversity of proteins because a single gene
can code for several proteins.
An extraordinary mechanism allows the cells For more information
to extract from their nucleus the genetic “Proteins” p. 307-310
information which orders the manufacture of
a type of protein. As the genetic code is
different to the protein code, the cells
translate first of all, using RNA, the
information given by one gene or another.
“From gene to protein”
p. 37-42
• These proteins synthesised by our cells can For more information

“Intra-cellular
then, according to their purpose, remain in communication” p. 324-
the cell, become part of the cell’s membrane 329 “The intra-cellular
matrix” p. 335-336
or leave the cell. When they combine with
other molecules, these auto-generated
proteins will be used to manufacture
everything essential to life: for example,
hormones, antibodies, enzymes etc.

• How do the billions of cells which go
together to make us, manage their mutual
coordination?
By using information contained in the genes
and DNA - a kind of extraordinary computer
program, the cells organise and coordinate
themselves in a protective substance they
produce themselves, the extra cellular matrix For more information
“How cells communicate
(ECM). It’s known that the cells communicate with the outside” p. 323-
with each other and they do this via numerous 324
mechanisms which relay information; by
direct cell to cell contact or, in another way,
remotely, thanks to chemical substances called
“first messengers” (neuro-transmitters,
mediators, hormones etc.).

In order to form new cells, to function and to
communicate, the cells need materials and
energy. For this, the cells ingest essential
nutritious substances(oxygen, food etc) and
excrete metabolic waste.
Some cells and some elements of the
extracellular matrix cluster together to form
units. * In anatomy these are referred to as
organs. * In histology these are referred to as
tissue. * When speaking in terms of
functionality, these are referred to as
mechanisms or systems. “Organs, tissues,
mechanisms and systems” p. 336

Food, fuel of life Materials of the
organism” p. 301-311
Food supplies most of the constituents “The ‘food’ concept” p.
311
needed for the functioning and renewal of our
cells; energy and structural materials (tissues,
membranes, bones etc.).
• The same molecules are found in various
proportions in all living species on the
planet: water, minerals, vitamins,
carbohydrates, fats, proteins and nucleic
acid.
• These molecules of life are composed of
atoms; for example, minerals are made of
atoms of sodium chloride, of calcium, of
sulphur, of iron or of potassium etc.
Carbohydrates, fats and proteins are made up
of carbon, hydrogen and oxygen.
• The structure of these molecules is of varying
complexity and size. For example, with
carbohydrates, there are simple sugars, oses
or monosaccharides like glucose or fructose
(C6H12O6) and complex sugars like sucrose
or lactose, which are made up of a greater
number of atoms and thus have a more
complex spatial structure (C12H22O11). p.
303-304
• The way that atoms are arranged in space
to form each molecule plays an important role
in Dr. Seignalet’s hypotheses. According to
him, the way the structure of food molecules is
changed by cooking or by mutations for
example, are at the origin of many
pathological processes.
• So carbohydrates, fats, and especially
proteins and the nucleic acids found in our
foods have a different structure to human
molecules and before they can be assimilated
by our body, foods, whether they be of
vegetable or animal origin, must undergo a
precise series of transformations: the process
of digestion. p. 312
The process of digestion consists of the “Nucleotides” p. 310
“Catabolism and
division of big food molecules into smaller anabolism” p. 311-316
molecules. This work is done mainly by our Figure 49 p. 317
intestinal enzymes. After digestion, these Figure 50 p. 318
small molecules will be able to pass through

the intestinal wall, which acts as a filter. Once
they have passed through into the blood they
will then feed the cells which will break them
down to supply energy (ATP) and small basic
molecules (simple sugars, simple fats and
amino acids etc.) Figure 49
This destructive phenomenon, which is
carried out in the cell, is called “catabolism”. It
supplies the energy necessary for our cells to
then build or form new tissue. For the latter, it
puts together the small molecules resulting
from digestion. These small molecules can be
compared to bricks of different sizes and
shapes or to Lego pieces, which can only fit
together a certain way using simple or
complex chemical bonds.
They then go together to form new, more
complex molecules (proteins, carbohydrates,
fats and nucleic acids), adapted to the species
and to the individual. This assembly
phenomenon is called “anabolism”.
• However, the body is not capable of
manufacturing all the molecules that the
organism needs and it has to procure them by
eating food which contains them; this applies
to vitamins, minerals, “essential” fatty acids
and “essential” amino acids.

FOOD MOLECULES
the micronutrients

In order to manufacture its constituents (structural role) and to have the necessary energy for
cell function, the human organism extracts from its food the materials it needs.

Water p. 302
Our body is made of 70% water. The recommended amount of water is 1.5 litres per day in
addition to that found in its foods (particularly fruits and vegetables).

Carbohydrates p. 302-304
A major source of energy for our cells, they are classed into two categories. Simple
carbohydrates, AKA fast sugars because they are rapidly digested: sucrose, glucose and
fructose which give the sweet flavour to foods (fruits, honey). Complex carbohydrates, AKA
slow sugars, take longer to digest due to their complex molecular structure. They constitute a
source of sustained energy, useful for prolonged physical and mental efforts (grains and their
end products, potatoes, beans and pulses).

Fibre is a carbohydrate whose nutritional quality is increasingly better understood. Although
not absorbed by the digestive tube, it facilitates intestinal transit, constitutes the main energy
source for colon cells and is bound up with many other substances (it is found mainly in fruits,
beans and pulses and vegetables).

Fats p. 304-307
Most fats are used to provide energy and make the cells function. They are especially used
in the functioning of the nervous, hormone and cardio vascular systems. They also have an
important structural role and in particular they make up the essential material of our cell
membranes.
Fats are constituted mainly of fatty acids and can have two different types of structure:
– Saturated fatty acids, difficult to assimilate because of their molecular chain made up of
atoms without a free bond. When there is a build up, especially if it takes place in the
arteries, in the form of fatty deposits, they are dangerous to health.
– Unsaturated fatty acids, which, by nature of their open chemical structure,
bind easily to other substances in order to form a new, useful compound. They divide into
mono-unsaturated fatty acids which are derived from linolenic acid (linolenic and alpha-
linolenic), AKA essential fatty acids because despite their usefulness, the organism is not
capable of manufacturing them. Figure 46 p. 305

Proteins p. 307-310
Proteins are made up of amino acids. There is a total of 20 aminos of which 8, called essential,
that our body is incapable of manufacturing and which must be supplied by our food. An
aggregation of several aminos constitute a peptide. Several peptides constitute a protein.
Proteins play an essential structural role and are indispensable to the cells, particularly the
muscles, bones and blood. The amino acids which they are composed of contribute to the
synthesis of antibodies in the immune system, digestive enzymes and hormones like insulin.
It’s important to distinguish between auto-generated proteins, manufactured by our cells and
food proteins. Table 20 p. 308

Vitamins and minerals p. 302
13 minerals have been discovered. They are to be found in varying quantities in nearly all
food. Vitamins are mainly co-enzymes p. 62. They are indispensable to the chemical reactions
which take place when we digest food. They are needed for enzymes to function correctly. We
have a very great need of vitamins and minerals which must be met by our food consumption
because man is not able to synthesise them in his body.
Vitamins are nutrients with both multiple and non-interchangeable functions. So it’s necessary
to vary our diets as much as possible to cover all our needs.

Minerals play a multiple role and contribute to the structure as well as to the activities of the
organism. Twenty minerals contained in foods are essential for humans. They are found in
large or small quantities in the organism: in large quantities – chlorine, iodine, sulphur,
fluorine, sodium, potassium, magnesium and iron. In small or infinitely small quantities, are
the trace elements, among which the main ones are: zinc, copper, manganese, selenium,
cobalt, chrome, germanium, rubidium and vanadium. In spite of their small amount, trace
elements are indispensable for the organism to function correctly. The minerals often work like
co-enzymes. They affect the composition of the skeleton and the management of the
hormonal, muscular, nervous and immune systems. p. 302
The main assumptions outlined
in Nutrition – the Third Medicine

• The contribution of predisposing genes which work together with
environmental factors in the development of various diseases.

• Modern food as a cause.

• The role played by stress as an instigator.
• The central role of the small intestine, this key organ whose bacterial flora,
mucus membrane, enzymes and mucus are triggering factors.

• The flow of bacterial and food waste across a too permeable intestinal wall.

• The autoimmune pathology caused by antigen peptides and super antigen
proteins.

• The clogging pathology caused by wastes with different structures.

• The elimination pathology connected with the molecules destined for
expulsion moving through the various excretory organs ( lungs, intestines,
kidneys, liver, blood) p. 565
Disease factors
For more information see Nutrition – the Third Medicine
Chapter 2: Some basic concepts in genetics p. 33-34
Chapter 3: The environment p. 45-46
Some diseases like cystic fibrosis or

haemophilia are essentially genetic, but in
many other cases, the diseases have multiple
factorial origins: they combine factors of genetic “Possible gene
predisposition with environmental factors. An modifications”
p.43-44
assessment of what role these parameters play is
essential to working out the cause or causes of a
disease and to try and understand the mechanism.
Dr. Jean Seignalet’s approach aims to identify “Structural genes”
p. 35-37
the genetic factors and the environmental factors
which are involved in a certain number of
diseases.

“The main etiological factors are the
predisposing genes and certain bacteriological
and nutritional environmental factors.” p. 592

Genetic Factors p.33-34

1. A unique gene pool
• In human beings, the number of genes is close to
32,000 approximately with each gene being
Specialised in a biological process that is peculiar
and useful to the organism. 85% of these genes are
monomorphic, in other words identical in all
subjects, but around 15% are polymorphic,
that is to say they vary from one subject to
another. To take blood groups as an example,
there are three types of gene which
differentiate us one from another (A/B/O), but
with other genes, like HLA (human leukocyte
antigens), there are around a hundred different
variations which make us different one from
another. Table 7 p. 154
“HLA polymorphism is almost as individual
as a finger print.” p. 156

• With any particular disease, while genetic
differences are not the determining factor, they
are a predisposing factor. By observing the
frequency of a given disease in monozygotic
(identical) twins – in other words from the
same egg, one can demonstrated the
importance of genetic factors when a disease
appears. To give one example: only 4% of the
population is affected by Crohn's disease. But
if a person has this disease and has an identical
twin, in 44% of cases, the twin will develop
the same pathology. The genetic factor
therefore predisposes, but it is not the
determining factor.

2. Predisposing genes – disease factors

Genetic differences, while not the determining
factor in disease, predispose one to the disease
to a greater or lesser extent. It is very often
still unknown how these genes are involved in
the disease process or Genetic differences,
while not the determining factor in disease,
predispose one to the disease to a greater or
lesser extent.
It is very often still unknown how these
genes are involved in the disease process or
which genes are involved but some indicators
have allowed them to be identified. Jean
Seignalet takes these genetic factors into
consideration in his thinking.
• Genetic predisposition for rheumatoid
polyarthritis:
• The sex hormones are probably involved in
the mechanism of this disease as 3 patients
out of 4 are women. p. 174
• Only 20% of the general population carry a
particular HLA gene : HLA-DR4. However,
60% of patients with rheumatoid
polyarthritis carry this gene. An abnormal
presence of HLA molecules has been
observed on some “ target cells “ in the
patient’s joints. (“ Erroneous expression of
HLA class II molecules “ p. 159) So we can
say that the HLA-DR4 gene is implicated in
the pathological process of rheumatoid These stages in the
polyarthritis, even though 40% of patients do development of a theory
not have the gene. p. 165- 166 However, concerning rheumatoid
arthritis are a good
other genetic factors probably play a rôle. illustration of the author’s
Some calculations “ conclude that HLA reasoning, which can be
applied to all the diseases
genes and feminine sex only represent two in the book. p.165-175
thirds of the hereditary factors. “ p. 174
For Dr. Seignalet, another group of genes

which code for certain enzymes and/or some
intestinal mucins (mucous proteins) are
implicated. These extremely multiform genes
affect the organism’s capacity to prevent leaks
in the small intestine, which leads to
significant differences between individuals. p.
173
• Moreover, genes coding for certain intestinal
enzymes, are probably, for the author of
Nutrition – the Third Medicine, predisposing
genes for all the diseases successfully treated
by the nutritional method, whether
autoimmune or not. Support for this theory is
provided by observing the frequency of a
hyper permeability of the small intestine in
patients who do not yet follow the hypotoxic
regime. p. 78
• As a general rule, it’s known that HLA genes
which are part of the immune system, are
implicated in the mechanism of numerous For more information
autoimmune diseases. One of these, “HLA and autoimmunity”
ankylosing spondylitis illustrates this well: p. 159
Table 8 p. 160
only 6% of the healthy population carry the
HLA-B27 gene whereas 90% of patients
with this disease carry it. HLA-B27 is quite
clearly then, a predisposing factor for this
disease. p. 191-194
• It’s rare for just one predisposing gene to be
implicated. In most cases, several genes are
involved in the mechanism of a disease and
act in conjunction. It’s quite clear then that
the more predisposing genes are involved,
the more fertile the conditions for the
disease’s development. However, they are
not the only explanation for the development
of a disease. Outside factors have to be
present. So while it is, as yet, hardly possible
to intervene at the genetic level, it is often
much easier to have an effect on the
environmental factors to which we are
sometimes exposed on a daily basis and
which are well known to have a possible
impact on our health.
Environmental Factors p. 45-55
“Why study nutrition” p.
Among the 16 environmental factors 23-27
mentioned in the book, Jean Seignalet puts “Food” p. 55
“A hierarchy of
food (1) and bacteria (2) right at the top. environmental factors p.
“Bacteria and food are continually present 55- 56
in the digestive tube. They are a much better
explanation for chronic pathologies than
viruses which are fleeting guests of the
organism. The very numerous food molecules
and bacteria contained in an unbalanced small
intestine, are in my opinion, the prime culprits
in 90% of diseases which have in common a
mysterious mechanism and are hardly, if ever,
curable with standard methods. This novel
concept makes it possible to put forward:
*A plausible mechanism for the development
of these diseases.
A treatment for the cause which is often and
deeply effective” p.56
Last of all we will look at stress, which has an
important place in the theories of Dr.
Seignalet.

1. Foodstuffs, essential factors

• Very little research concerns itself with food
and nutritional therapy and though it has its
uses, present day dietetics limits itself, in its
conventional form, to re-establishing the
balance of carbohydrates/fats/proteins and that
of vitamins, minerals and trace elements. The
aim is essentially quantitative. By proposing a
regime chosen for a qualitative choice of
foodstuffs, based not only on current
knowledge,
but also on the observation of numerous
patients treated over a period of more than 20
years, Dr. Seignalet, on the other hand, puts
nutrition at the very centre of numerous
disease mechanisms. He proposes a complete
pathogenesis and a therapy which is often
effective both as a preventative and a cure.
Further details are given underneath.
“Contrary to the opinion of most consumers
and most scientists, many present day
foodstuffs are dangerous. I will demonstrate
throughout this book that wheat, corn (maize),
animal milks and several other substances are
most responsible for numerous diseases.” p.
111-112
• In fact, these incriminated modern foodstuffs «Food pollution»
p. 103-107
have the attribute of having a molecular «Other nutritional errors»
structure unadapted to the intestinal enzymes p. 108-112
and to the mucins of many genetically
predisposed disease sufferers: either because
these foodstuffs are not naturally orientated to
humans (like animal milk), or because they
have been denatured by their manner of
preparation or because they have been
mutated. “While the original products were
harmless, some modern products which have
undergone certain genetic modification have
become harmful.” p. 112
• Given these hypotheses, the advent of GMO
may well make things even worse.
“While we take a thousand precautions before
putting a new drug on the market, which,
furthermore, we take rarely as a rule, and
when we do it’s generally in small doses – we
cannot say as much about the creation of a
new foodstuff - which we are likely to consume
regularly and in large amounts!” p. 112

ENVIRONMENTAL
So the question arises: will we have a choice FACTORS “Radiation” p. 45-
46
in the matter? We know that GMO plants can “Physical and climactic
contaminate their environment remotely. agents” p. 46
Normal field cultivation of GMO crops could “Air pollution” p. 46-47
“Water pollution” p. 47-48
cause an irreversible pollution of our food “Soil pollution” p. 48-49
“Tobacco” p. 49
• Furthermore, modern food also contains “Alcohol” p. 50
numerous other pollutants whose long term “Drugs” p. 50-51
“Vaccines” p. 51-52
effects are not really known (food additives, “Allergens” p. 52-53
products fed to animals and vegetables, food “Parasitic infection” p. 53
“Fungal infection” p. 53
irradiation etc.) Only the availability of “Bacterial infection” p. 53-54
organic foodstuffs still allows us to limit “Viruses” p. 54
“Food” p. 55
their ingestion.

Translator's Note
While in France, delicious heirloom

varieties of vegetables, pulses,
beans, seeds and nuts may still be
purchased from small local
producers in provincial French
markets - in Anglophone countries
(the US is the main culprit here), so
called “raw” foodstuffs, even
organic ones are being “sterilised”
without our knowledge and are no
longer raw. We are being
deliberately deceived. When Dr.
Seignalet advised eating mainly raw,
I'm sure that this is not what he had
in mind! I have written an article on
where and how to purchase “truly
raw” and “sproutable” nuts, seeds,
beans, pulses and quinoa in the
various English speaking countries
together with some ideas on how
some common Indian dishes might
be adapted so they are Seignalet
legal. Thanks largely to the Weston-
Price Foundation in the US, we now
know a lot about how to prepare raw
nuts, seeds, beans etc. for ultimate
digestibility. You will find the article
on page 141 at the very end of the
book, after the indexes.

PLANET IN DANGER

Most of the environmental factors which harm our health are due to human activity. This
generalised pollution, which sacrifices the living for yield and profit, puts biodiversity, the
earth’s harmony and the survival of human beings, all in peril. We know that there is a close
interdependence between all living things: bacteria, plants, animals and humans. Breaking one
of the links in this chain affects all the others. The ever increasing pollution of the air, water
and soil continues to menace our natural environment. Granted, modern methods increase the
yields in the short term but they bring in their wake the death of the soil, of animals, and as a
result, the death of humans. Combating deforestation and pollution requires political decisions
which never seem to be forthcoming: governments are satisfied with restricting themselves
only to what is most urgent, prioritising quantitative yield and profit to the detriment of quality
and ecology. Yet the use of non-polluting industries, an increase in organic agriculture and
animal husbandry until they become the norm and the use of so called renewable energy
sources could be the key to us avoiding a great number of catastrophes.
PRODUCTION AND DEMOGRAPHICS

From 7,000 to 4,500 BC, the number of inhabitants of the earth grew from 10 to 20 million.
So it took 2,500 years for the earth’s population to double. From 1,000 BC to zero, the number
of inhabitants grew from 80 to 160 million, a doubling in 1,000 years. From 1950 to 1980 the
world’s population went from 2.5 billion to 5 billion. It only took 30 years to double. Today, in
2006, there are more than 7 million people living on the planet. What of tomorrow? This huge
growth in the world’s population explains to a great extent the trends in production methods
and the destructive exploitation of the planet.
“Beyond Medicine” p. 594-603
Bacteria and stress

• Bacteria p. 53-54 For more information

“The causes of
The human digestive tract contains around hyperpermeability”
1014 bacteria, around the same number of p. 79-80
“Bacteria and
cells as the organism. The bacteria usually live autoimmune diseases”
in harmony with their host and are useful p. 297-298
during digestion. In cases of disease, Table 19
p. 298
researchers usually study bacteria because they Non-intestinal bacteria
cause infections and produce toxins. The focus p. 460
of Dr. Seignalet’s attention however is what
impact they have on the intestinal flora. p.72-
74 When this bacteria proliferates and
disturbs the intestinal flora, the walls of the
intestine are damaged and the germs assist
certain badly digested food particles to make
the small intestine permeable, which then no Gamma Interferon
"Research Modus
longer fulfils its role of barrier between the Operandi"
environment and the organism. Intestinal p. 27-29
bacteria accumulates, and, not properly broken "Causes of hyper
permeability"
up by our enzymes, generates bacterial waste p. 79-80
(peptides and lipopolysaccharides in "HLA genes"
p. 154-156
particular) which are then able, together with "erroneous expression of
other intestinal molecules to pass through the HLA molecules"
damaged wall of the intestine and into the p. 159
"Role of gamma."
bloodstream. p.80 Once they are in the
bloodstream, these molecules can then
interfere with the proper functioning of the
organism.
• Stress p. 55
Stress is frequently mentioned as a factor in
the pathogenesis hypotheses of Dr. Seignalet.
But it occupies a singular place because stress
is not the real cause of the pathology. p. 578.
Nevertheless it often plays the role of
indicator for the disease. p 124-125 because it
is the factor which triggers numerous
disorders. The substance generated by a
sudden increase in stress (gamma interferon)
has the particular effect of relaxing the
junctions between the mucous cells of the
intestine, thereby facilitating the transit of
undesirable molecules into the organism.
“I think the role of stress has been
exaggerated.” p.55
According to him, asthma, psoriasis, Crohn’s
disease, ulcerative colitis and fibromyalgia, are
not psychosomatic illnesses. What’s more,
certain serious psychiatric illnesses like
nervous depression, schizophrenia or
Alzeimer’s could have an environmental cause
of intestinal origin.
“The brain is not only the part of the body
which is used for thinking. It is also an organ
which can suffer in the same way as the liver, a
bronchial tube or a joint. The great psychiatric
disorders appear to me to be somatopsychic
and not psychosomatic.” p. 592-593

Dr. Seignalet’s hypotheses of
pathogenesis
For more information see Nutrition – the Third Medicine
Chapters 4 to 30 p. 57-564
T he development of multifactorial diseases

requires several essential factors, some
genetic, others a product of the environment. The
investigation carried out by Jean Seignalet had as
its goal, to determine the place occupied by each
of these factors and to suggest a series of events
which lead from “the microscope to the plate”. His
research led him to identify two major stages in
the disease process of the multifactorial diseases
studied.

First stage:
The first stage relies on a fundamental tripod of
“enzymes p. 57.66 – modern food habits p. 83-112
- small intestine p. 67-81 and explains how
intestinal waste products can get into the
bloodstream via the small intestine. This first stage
applies to all the diseases successfully treated in
the book.

Second stage:
Dr. Seignalet then identified three types of
possible outcome for these intestinal waste
products. These three mechanisms equate to the
hypotheses put forward for (1) autoimmune
diseases p. 129-299, (2) clogging diseases p. 339-
483 and (3) elimination diseases p. 385-561.
STAGE 1
The basic tripod Enzymes/Modern
food/Small intestine
p. 57-112
How can a badly adapted diet, as the author “The work of a few
claims, trigger diseases as varied as Crohn’s or recursors” p. 24-25
asthma? Intestinal enzymes, modern food and
small intestine together can all contribute to
making the wall of the small intestine
permeable. This, for the author of Nutrition –
the Third Medicine is the common starting For more information “A
point of numerous pathologies. medicine which takes into
account the enzymes” p.
65-66
1. Enzymes p. 57-66
Enzymes are particularly important in Dr.
Seignalet’s theories. Their failure to function
correctly during digestion is the initiating For more information
factor for all the diseases mentioned in the Transcriptional control p.
61
reference book (autoimmune, clogging and Figure 10 p. 62
elimination), and then later on in the “Consequence of
enzymatic dysfunction” p.
mechanism of clogging diseases (malfunction 64
of the enzyme cascades). Figure 11 p. 64

Some Ideas
• Intestinal enzymes, mucins and defensins
originate from extremely polymorphic genes
- this can create significant differences
between individuals.
• Enzymes are proteins found in the cellular
and extra cellular environment(like the
digestive enzymes) which instigate the
biochemical reactions necessary for human
life. They are dispensable to practically all
the human organism’s chemical reactions
and
there are more than 2 500 types of enzymes
which have been identified to date.
• The molecules which they act upon originate
for the most part from our food.

During digestion

• The work of the intestinal enzymes,
contained in the digestive juices, is to break For more information
down foodstuffs into smaller particles in
“Definition & main
order to make them absorbable by the characteristics of
organism. Our digestive system carries out in enzymes”
this way a selective sorting of which p. 57
nutritional substances to absorb. “How enzymes work”

p. 58-60
• The enzymes are specific however. That is to
“Enzyme classification”
say that they can only act on one kind of p. 61-62
substrate. In the same way that a key will
only go into one lock, the recognition site of
the food molecule must match the structure
of the enzyme. In this manner, certain
enzymes will transform carbohydrates into
glucose, others will transform fats into fatty
acids, while yet others will transform protein
foods into peptides.
• Because of this selectivity, some food
molecules are difficult to break down. For
example while a particular enzyme can
easily break down a sugar molecule, this
does not mean that it will be able to do the
same thing with a sugar molecule whose
form has been modified by cooking. In fact
the structural space of the sugar molecule is
inverted when heated. The enzyme cannot
act on this new molecule, whose structure,

called an isomer, is actually a mirror image
of the natural substance.
“This slight difference compared to the
standard molecule is enough to produce a
molecule that our enzymes are not able to “Chemical consequences
process.” of cooking”
p. 97-99
“It’s wrong to believe that the human
organism is capable of assimilating without
danger any kind of food. Adaptation will be
very long in some cases and impossible in
others.” p. 87 “I am thinking especially of
certain isomers generated by cooking like L
carbohydrates which are a mirror image of the
natural D carbohydrate molecules.” For more information
“The enzyme capital”
p. 63
• For the last 5 000 years, our enzymatic, “Food and evolution” p.
genetic capital has hardly changed but our 86-87
food has undergone significant changes in a
very short time frame in evolutionary terms.
While most organisms adapt relatively well
to modern food, other organisms which have
a genetic predisposition cannot cope with
many new molecules that our hunter gatherer
ancestors never had contact with.
“In subjects with a predisposition, one or
several alloenzmes will be found to not split
certain proteins properly and to leave an
excess of peptides in the intestinal lumen. It
may also be possible that these genes code for
certain intestinal mucins. The polymorphism of
mucins probably leads to an inequality
between humans when faced by the aggression
that modern food represents. There are
hundreds of different mucins and each one
seems to be specialised in neutralizing one
particular aggressor. It seems likely that holes
in the mucins’ repertory allow a modern food
or a bacteria to attack the mucous membrane
of the intestine.” p. 174-175
2. Modern Food
For Jean Seignalet, 6 major changes have
had important impacts on the structure of the
molecules in our daily food. These six changes
are attached to two great historical periods. “The six major
differences” p. 86
• Sedentarization, 5,000 years ago in Europe
This came about with the advent of
agriculture and pastoralism which very quickly
replaced hunting and gathering. Three major
changes took place. They are:
- Grains p. 87-91 Manipulation, continual
breeding selection and excessive cooking have
brought about great changes in the molecular For more information
“Prehistory” p. 83
structure of most grains. “The neolithic period” p.
- Animal milks p. 92-97 They are 84
increasingly widely consumed. To drink the
milk of another species is, however, a bizarre
situation which is not found in nature.
“Darwinian evolution would suggest that
mother’s milk is very well adapted to the needs
of a young child, whereas cow’s milk is very
well adapted to the needs of a young calf.”
Moreover, examination reveals that there are
great differences between the milk of a woman
and the milk of a cow.
- Cooked foods p. 97-102 Raw food plays a
small part in modern food. It so happens that
cooking is able to profoundly modify the
molecular structure of carbohydrates, fats and
proteins. The effect of thermal agitation under
heat is to make the molecules hit each other,
break up and then attach themselves in a
random manner to other structures.
In this way they form new, very complex
combinations, which do not exist in nature and
whose existence cannot be in any doubt, such
as isomers, Maillard molecules or carbolines. For more information
“The modern era”
p. 85-86
• Industrialisation of food production
during the 20th century
The food processing industry brought about
important changes. The most important are:
– Oil preparation p. 102-03
To reduce manufacturing costs, the industry
turned to using volatile chemical solvents like
hexane, which can never be totally removed
from the product. In its wake came all sorts of
processing with more or less harmful
consequences.
– Food pollution p. 103-107
Livestock and agriculture are increasingly
polluted (mercury, pesticides, irradiation etc.)
– Food deficiencies p. 107-108
The search for quicker and more intense
methods in agriculture and livestock often
leads to a deficiency in vitamins and especially
to a deficiency in minerals. These animals and
plants which have been “grown too quickly”
seem not to retain some minerals and vitamins.
Modern food contains numerous molecules
which the intestinal enzymes, in some
subjects, cannot break down completely. Food
wastes then remain and contribute to damaging
the small intestine.
3. The small intestine p. 67-81

The small intestine plays a part in the digestion of food and
selectively absorbs the digested substances.
It is from 5 to 6 metres long but the working surface of the
“The architecture of the
intestine is as large as 100m2 if you take into account the villi small intestine”
(outgrowths separated by “crypts”) and up to 600 m2 if you p. 67-69
“The cells of the
include the brush border from which it is made, the intestine’s mucous
enterocytes. membrane” p. 69-71
“Role of the intestine” p.
• The Achilles heel of the small intestine which serves as a 72
barrier between the human organism and copious

environmental factors (parasites, bacteria, viruses and
partially digested food), is the intestinal mucous membrane.
This is made up of a single layer of enterocytes. The wall For more information
“The bacterial flora of the
then is particularly thin, 1/40th of a millimetre.
intestine” p. 72-74
• If it is irritated, this intestinal wall can become permeable.
Modern foodstuffs attack the cells of the intestinal wall
because intestinal enzymes are selective and are not able to
break down the food particles into simple states. Food
wastes then linger in the intestine, irritate it and can For more information
“Hyperpermeability of the
unbalance the bacterial gut flora. Germs proliferate and then
small intestine” p. 78-81
generate bacterial wastes which are added to the food
wastes to attack the intestinal barrier.
• Affected by the intestinal wastes (food, bacteria, pollutants

etc.) but also by other factors such as stress, the junctions
which bind the enterocytes, cells of the intestinal mucous,
will end up by widening. The small intestine can then no
longer properly filter dangerous molecules and lets pass into
the bloodstream, molecules which can cause a great variety
of diseases. In many of the diseases studied in the reference
work,
“an increase in the permeability of the small
intestine was proven in most or all of the
patients. I will expand on this idea for
rheumatoid polyarthritis, cystic fibrosis,
diabetes type 2, IgA nephropathy, Crohn’s “The work of some
disease among others” p. 78 predecessors” p. 24-25
• For Dr. Seignalet, the small intestine is a

crucial organ in the mechanism of numerous
diseases. Further extensive study would be
desirable.
“It would certainly be very instructive for
specialists of the digestive system and
molecular biologists to study certain
elements of the small intestine:
* PH of intestinal contents.
* Precise analysis of the bacterial flora.
*Examination of the mucous membrane by
endoscopy and biopsy.
*Measuring the permeability of the mucous
membrane.
*Sequencing of the genes which code for
digestive enzymes.
*Sequencing of the genes which code for
enterocyte mucins. A comparison of these
factors in those who respond to the diet and
those who do not would supply some useful
information.” p. 579-580

Conclusion
The idea behind the diet proposed by Dr.
Seignalet is the prevention of a too great
permeability of the small intestine (hyper
permeability), by eliminating foodstuffs likely
to attack its wall. By doing this, the integrity
of the small intestine is preserved. Dangerous
molecules do not enter the organism, thus
allowing the prevention of pathogenic
mechanisms.
STAGE 2
Three pathogenic mechanisms for
91 diseases

According to Jean Seignalet, a too permeable
small intestine explains, for numerous
diseases, how dangerous molecules can pass
into the bloodstream. What then happens to
these molecules though, varies greatly. In fact,
according to each person’s individual genetic
predisposition but also according to the
undesirable intestinal molecules in question
(food wastes and bacteria), they will have an
affinity to one particular cell , one particular
organ or one particular mechanism and
generate different types of condition,
apparently very different one from another.
Dr. Seignalet distinguishes between cases
where these intestinal molecules will be
rejected by the organism and trigger an
immune response - (1) autoimmune diseases
and (2) clogging disease where the molecules,
unable to provoke a clear immune response,
will block up certain tissues, polluting the
extracellular environment and the cells A pathogenic model

themselves and (3) elimination diseases. “Rheumatoid
Finally there are complex diseases (4) where Polyarthritis”
p. 161-190
several of these mechanisms are associated. Figure 34
p.179
1. Autoimmune pathologies p. 129-299

Autoimmune diseases affect around 7% of
individuals. Their frequency, chronic nature
and the seriousness of the lesions they cause
and the fact that they are often resistant to
treatment with drugs, makes these conditions a
veritable plague. There are treatments for the
symptoms
which can lessen the damage, but
unfortunately they only have a limited effect.
For Dr. Seignalet, the reason they do not heal
the patient is because they combat the
Auto-immune diseases
consequences of the condition and not the “Rheumatoid
causes. polyarthritis” p. 161-190
“Cystic Fibrosis” p. 191-
• What is an autoimmune disease? 205
“Other rhematological
An autoimmune disease is typified by a diseases” p. 207-232
cellular and/or humoral response directed “Basedow's disease” p.
against an individual’s own cells. This 233-241
“Multiple Sclerosis” p.
response is aggressive, likely to cause lesions 243-256 “Hepatobiliary
or malfunction of various organs. Some Autoimmune diseases” p.
257-263
autoimmune conditions only affect one organ,
(for example the islets of Langherans of the
pancreas for juvenile diabetes), whereas others
have multiple targets (for example rheumatoid
polyarthrtis), with intermediate forms existing
between these two extremes.
• The traditional concept is that autoimmune
disease is an abnormal immune response
followed in short succession by an abnormal
inflammatory response against healthy
tissues.
• “There is one point though which does not
make sense: how come an individual can
tolerate an autoantigen for several years and
then from one day to the next can no longer
tolerate it?” p. 297
For Jean Seignalet, real autoimmune
diseases are rare and make up a tiny minority
(like probably Idiopathic thrombocytopenic
purpura (ITP) and perhaps myasthenia). The
only help in this case is drug treatment.
But for most autoimmune diseases, his
hypotheses propose that the great majority fall
into the category of “a normal immune
response, followed by a normal inflammatory
response,
against tissues which are certainly healthy at
the outset, but which are hosting an
undesirable guest (a peptide) which has come
from the environment, probably through the
intestine.” p. 297
It’s known that the immune reaction is
directed against a peptide. In the standard
explanation of autoimmunity this peptide is
believed to be endogenous, that is to say it part
of the patient’s own body, hence the term
“autoimmune”. Jean Seignalet’s deduction led
him to attribute an environmental, exogenous
origin to these diseases (undesirable guest of
bacterial or food origin). Most autoimmune
diseases can thus be labelled “xenoimmune”.
• The antigenic peptides and protein
superantigens able to provoke an immune
response accompanied by an inflammatory
response are, then, of intestinal origin. They
can be food (like for coeliac disease), but in
numerous hypotheses of pathogenesis
proposed by the author for the autoimmune
diseases, the antigen is of bacterial origin,
(as for RP, CF, Basedow’s, MS etc.). Details
of the way these peptides act is set out in the
reference work.

Action of the diet
• Dr. Seignalet’s theoretical deductions must
be close to the truth because this method has
frequent and profound success with 34
autoimmune diseases: hypotoxic nutrition
limits the flow of molecules which the
organism has difficulty in assimilating. It
allows the restoring of a complete digestion,
IMMUNOLOGY: SOME BASIC CONCEPTS
Chapter 8 p. 129-160

Immunity is the collection of biological mechanisms which allow a multi cellular organism
(ie. made up of several cells) to maintain the cohesion of its cells and tissues and to guarantee
its integrity by eliminating foreign substances and infectious agents. Immunology is the study
of the organism’s defence mechanisms.
Aggressors are numerous and varied: proteins, bacteria, viruses, parasites and foreign cells.
When they trigger an immune response they are called antigens. An antigen is a substance
which, when it is introduced into an organism which does not have such a substance is capable
of triggering an immune response. p. 128 Most antigens come from the environment but
sometimes a substance which originates within the organism itself can provoke an immune
response. This is called an autoantigen, in other words a self generated antigen. The body
should however, in normal circumstances, tolerate autoantigens. p. 148 This situation gives
rise to what we call autoimmune diseases. p. 149
Immunity is the realm of specific cells, particularly the lymphocytes. p. 130 The bone
marrow, thymus, spleen, lymphatic ganglions and lymph tissue are the sites where immune
cells are produced. However, numerous other mechanism are also involved in carrying out an
immune response against an aggressor. For example, cytokines p. 135 which act on other cells
to coordinate the different stages of the immune reaction, or, to give another example: HLA
(human leukocyte antigens).
The immune response is specific. The action is directed precisely against the antigen. The
immune response has a memory – at each new contact with a specific antigen, the immune
response increases. The immune response is distinct from the inflammatory response p. 141
which although it is also a defence mechanism against an aggressor, is non specific and has no
memory.
a physiological bacterial flora and a non- Results
leaky intestinal mucous membrane. When the
Table 35 p. 570
dangerous peptides are no longer going into
the blood, the organism can then gradually get “Diseases where the diet
rid of the ones that have accumulated in the is often effective”
tissue - this is the cleansing phenomenon. p. 267-285
“The thought process behind the explanation “Diseases where the diet
has doubtful, mediocre or
of how rheumatoid polyarthritis develops can no effectiveness”
be carried over,with some variations, to the
great majority of other autoimmune diseases. p. 286-289
One needs only to change the targeted organ, “Diseases where the
the HLA molecules and the originating diet merits a trial for its
therapeutic effect”
peptide.”
p. 290

“Diseases where the
diet merits a trial for its
preventative effect”

The HLA system p. 290-296
p. 152-160
Discovered in 1965 by Jean Dausset, the HLA system
(Human Leucocyte Antigen) is also called the MHC (major
istocompatibility complex). HLA genes have a key role in

the immune response. It’s the organism’s system of
defence, whose discovery facilitated numerous
“List of autoimmune
applications, especially for organ transplants. Like blood diseases”
groups, the HLA genes have to be compatible between a p. 151
“The HLA/autoimmune
donor and a recipient of an organ transplant, otherwise the
disease connection
transplant will fail. p. 160
Connected to immunity, HLA molecules are also
implicated in autoimmune diseases. They combine with
peptides which attach themselves, with the help of a
receptor (TCR) p. 132 to immune cells, the T
Lymphocytes. This trio allows the immune reaction to be
triggered. In autoimmune diseases, this triggering action is
abnormal.

• The diet’s limitations
Although the ancestral type diet can often
reverse a disease, it is however, unable to
make some irreversible lesions disappear.
In RP, for example, the arthritis may be
halted but the damage to the hands and feet
persists.
The Seignalet diet is often effective in
numerous other conditions which are caused
by different mechanisms:
2. Clogging pathologies p. 339-483
For numerous diseases where the regime is
effective, Dr. Seignalet proposes a theory
called “clogging”. 29 diseases which could be
Clogging diseases
connected to this clogging mechanism were “Rheumatology” p. 347-
listed. Among them were 16 diseases which 378 “Neuropsychiatry” p.
379-407
responded positively to the method. “Metabolic diseases” p.
409-427
• Clogging diseases p. 28-29 “Other, non-malignant
clogging diseases” p. 429-
“The list of diseases where I think the 447 “Cancers” p. 449-483
clogging mechanism is involved is set out in
table 22. p. 344 For some of them, I was able
to observe the effectiveness of the hypotoxic
regime, which is a powerful argument in
favour of my pathogenic concept. For others,
the existence of clogging is strongly suggested
by certain facts in the literature. For still
others I do not have at my disposition, either
results from the diet or works by other authors
and I am relying solely on an explanation
which seem to me to be logical.” p. 344-345
The clogging mechanisms require some time
for their creation. They predominate in adults
and especially in old people. They take up
residence gradually and slowly get worse.
Their characteristics are the opposite of the
autoimmune pathology, which often affects
young people, often has an abrupt onset (at
least at the clinical level) and rapidly reaches
its maximum intensity.
• The clogging concept
Some large, dangerous molecules like
lipopolysaccharides, Maillard molecules,
carbolines, aromatic amines etc. are not
capable of trig gering an immune reaction,
unlike the peptides implicated in the
autoimmune diseases. However, once they
have penetrated the organism via the small
intestine, these molecules will circulate in the For more information
organism and will be attracted, according to “The theory of clogging”
p. 339-345
their structure, to certain cells or certain
tissues.

1) If their structure is quite different to the
host’s molecules, they will stay in the
extracellular environment, which can obstruct
remote communications between cells as well
as other functions carried out the by the ECM
(extracellular matrix) on the cells.

2) If the structure of these undesirable
molecules is similar to that of the host, they
may also bind to the cell membrane or even
penetrate into the cytoplasm and the nucleus of
the cells. This concept of foreign cells entering
the cells, upheld by Dr. Seignalet, has been
demonstrated by some research.

“The progressive clogging of some cells is,
in my opinion, responsible for numerous
diseases, some not malignant although
sometimes serious, others malignant. The
pathology encountered varies:
* According to the structure of the molecules
which come from the intestine, which have a
tropism for one or another variety of cells.
* According to which mechanism the
molecules will hinder in the interior of the “What happens to the
cells. clogged cell” p. 344
* According to which enzymes are affected
because the enzymatic make up is very
different in a hepatocyte, a myocyte, a
fibroblast or a neurone. The blocking of an
enzyme would be serious in a type A cell and
harmless in a B cell, when the enzyme is
prolific in the first but absent in the second.
* According to the particular reactions of
various different types of cell.” p. 342 “How to prevent or treat
The end result of this clogging is either clogging” p. 345
“Results” p. 571
suffering, death or the transformation of the
cells.
The genetic capital is what determines the
potential of the cells to withstand this
aggression. The structures of the cytoplasmic
membrane and of the nucleus are very
polymorphic as are the intra cellular enzymes
also. They are not always effective enough at
eliminating the waste products.

• The diet’s action

With a regime that is grain free, dairy free,
rich in raw foods and organic, raw oils,
together with magnesium, minerals, vitamins
and lactoferments, the supply of harmful
molecules is greatly diminished. The organism
progressively gets rid of the accumulated
wastes. The unclogging of the cells and their
environment can result in the patient’s
remission when the cells have a functioning
that is insufficient, deviated or painful because
the process is not irreversible. Even malignant
cells can be influenced.
The declogging of the normal cells will restore
their capacity to send signals which orientate
the malignant cells, either towards a
normalisation or towards suicide (apoptosis).
“The limits of the
• Limitations of the method method” p. 581

The ancestral type of diet can often
extinguish a disease but it is not able to make
some irreversible lesions disappear. For
example, chronic bronchitis is curable but not
the dilation of the bronchial tubes. This shows
how important it is to start the changes in
nutrition as early as possible.
Model of pathogenesis
Also, “the diet cannot act when the harmful “Crohn's disease” p. 500-
molecules entered the organism by a route 510
Figure 81 p. 503
other than that of the mucuos membrane of the
small intestine.” p.80-81

3. Pathologies of elimination p. 485-541
Basic concepts
• The theory of elimination p. 485-492 “Chemistry” p. 301-318
“Cellular physiology” p.
319-337
By comparing anatomo-pathological lesions
observed in the skin in psoriasis, the bronchial
tubes in asthma and the intestinal wall in
Crohn’s disease, Jean Seignalet noticed they
had one thing in common: the presence of a
great quantity of leucocytes (white blood cells)
of various types, when no aggression by an
infectious disease exists in these three
diseases.
This suggested to him that the white blood
vessels (whose function according to
convention is to combat aggressors against the
human body, in particular bacteria and viruses)
probably have another mission in addition to
the fight against germs.
It’s likely that they also have a “refuse
collector” function, in charge of cleaning out
from the organism undesirable waste products.
This suggestion would explain the presence of
a great number of leukocytes: when there are a
great number of molecules originating in the
intestine to eliminate, there are a great many “Molecules that have to
white blood vessels in action. be eliminated” p. 486
The presence of a great quantity of “Pathological
elimination” p. 490-491
leucocytes in an emunctory (skin, lung,
digestive mucous, ENT sphere etc.) provokes
inflammation in it, because the leucocytes
release cytokines. New waste products
continually come out of the blood, cross the
thickness of an emunctory and are brought to
the surface. This cleansing is effective but it
Elimination diseases
has the drawback of provoking a chronic “From the digestive tube”
inflammation of the emunctory. When the p. 493-510 “Cutaneous”
p. 511-522
cleansing process becomes intensive it can “Bronchial”
become pathological. p. 523-533
“Other pathologies”
p. 535-541
• Elimination diseases

“Pathological elimination is, in my opinion,
responsible for numerous diseases in various
emunctories.” p. 490
The quantity and the structure of harmful
molecules that have to be eliminated by the
organism varies from one individual to another
and the emunctories used are just as varied:
sometimes the skin, sometimes the mucous,
and this latter can be the intestinal, the gastric,
bronchial, buccal, nasal or conjunctive mucous
.
* In the digestive tube, this can cause colitis,
lymphocitic colitis and collagenous colitis
* In the skin, acne, some eczema, psoriasis
and possibly ichityosis and keratoderma.
* In the bronchial tubes: chronic bronchitis
& asthma.
* In the auditory, buccal, nasal, pharangeal,
laryngeal and conjunctival mucouses. Leading
to otitis, angina, sinusitis, hay fever, chronic
rhinitis, Quincke’s Oedema, allergic
conjunctivitis, mouth ulcers, and Behçet’s
disease.
“The choice of emunctory probably depends

on the structure of the molecules. Of course,
genetic factors will be an influence in this
picture. The polymor phism of intestinal
mucins, the enzymes of the enterocytes, the
enzymes of various cells, are such that the
resistance to an excessive supply of, and the
capacity to eliminate, food and intestinal
waste products varies from one individual to
another.” p. 490

• The diet’s action
Therapeutic successes are just as clear cut. It’s

in this realm that the hypotoxic diet has had
the most successes. The change in nutrition
strongly diminishes the supply of waste
products and greatly increases the elimination
of harmful molecules. The quantity of waste
products contained in the organism is
progressively lowered. Following this, the
flow of cleansing cells which were passing
through the emunctories also dries up and the
emunctories become healthy once again.

• The limitations
The hypotoxic regime often extinguishes the

inflammation of the emunctory but it cannot
reconstitute the structures which have been
destroyed and some lesions are permanent.
Also:
* Asthma is curable but emphysema
(distension of the pulmonary alveoli) is not.
* Chronic bronchitis is curable but not
dilation of the bronchial tubes.

4. Complex diseases p. 543-564

“The diseases touched on up until now in
this book were concerned with just one
mechanism, be it autoimmunity, clogging or
elimination. However, some conditions have a
more complex pathogenesis. They either
combine two or three of these mechanisms, or Complex diseases
“Behçet’s disease” p. 543-
they involve an entry point other than the 544
small intestine, or they involve novel factors in “SAPHO syndrome” p.
554-557
addition to the standard mechanism.” p. 543 “Sarcoidosis”
p. 557- 559
“Multiple chemical
sensitivity” p. 561
“Chronic fatigue
syndrome”
p. 561-564
Table 38 p. 573

Summary of Dr. Seignalet’s hypotheses
of pathogenesis of diseases
Chapter 31 p. 565-583; figure 88 p. 566

First Stage:
• Foodstuffs are not totally broken down. Molecules that are too big
and incapable of being broken down, as well as peptides, will
survive in great quantities in the digestive lumen.
• The intestinal flora suffers the repercussion of this change in the
ambient environment. Unusual bacteria appear and start to
proliferate. The numerous leucocytes which guard the intestine
attack these germs. This sets free fairly large molecules, which
enzymes sometimes cannot break down, as well as peptides.
• The small intestine’s contents, greatly modified, becomes aggressive
to the mucous membrane. Large food molecules and bacteria attack
the enterocytes and its three kinds of enterocyte junctions, somewhat
like when repeated waves manage to erode the foot of a cliff. As
long as the mucous membrane’s defences hold out, this bad nutrition
does not have serious consequences. Unfortunately, with many
individuals, perhaps due to an inadaptation of the mucins to certain
modern aggressors, the intestinal barrier deteriorates after a time
lapse which is very variable. Lesions of the enterocytes and the
junctions which unite them appear, either in childhood, or in
adolescence, or during adulthood or during old age. The mucous
membrane then becomes too permeable and can no longer carry out
its role of barrier between the organism and certain substances which
come from the environment.
Second stage
• The large molecules and the peptides then cross this barrier which
has become too porous and enter the bloodstream.
The structure of certain of these intruders gives them an attraction
towards one variety or another of cells and one variety or another of
tissues, where they will accumulate.
These exogenous agents will be responsible for three great categories
of pathologies:
1- Autoimmune diseases are started by peptides brought to T
lymphocytes by HLA molecules. Peptides, the sole structures that T
lymphocytes, which make up 80% of blood lymphocytes, are able to
recognize, are the causative factors of autoimmune diseases. It should
be noted that this term is inapt because in the great majority of cases,
the immune response is not directed towards a peptide of the
individual’s self (auto), but rather against a foreign peptide (xeno). The
correct term then for these diseases should be xenoimmune.
2-Clogging diseases are caused by non peptide molecules
(carbohydrates, fats, lipopolysaccharides, Maillard molecules, etc)
which start clogging up the extracellular and intra-cellular
environment. These large molecules cannot trigger an immune
response because the T lymphocytes are not capable of recognizing
them. They are dangerous however because they deposit themselves
both in the pericellular environment and in the cells themselves. The
presence in excess of these waste products hinders the functioning of
the cells. This is what leads to clogging diseases.
3- Elimination diseases are connected to white blood vessels which
carry, from the blood to the exterior of the organism, harmful
molecules - with a proportion which varies from one subject to
another. As no enzymes are able to break up these molecules, the only
solution is the capture of entire molecules by certain leucocytes. These
will carry the waste products through a cutaneous or mucous
emunctory in order to reject it outside the body. The problem arises
from the fact that the presence of an elevated number of leucocytes
provokes an inflammation of the emunctory. This is the framework of
elimination diseases.
Following the
Seignalet diet
Cardinal rules of the Seignalet diet
Table 4 p. 120

- 1 -
1) Excluded: Animal milks and their derivatives p. 92-97 - p. 113-114
Whatever the origin of the milk (cow, goat, sheep, mare...) and whatever form it comes in
(milk, butter, cream, yoghurt....). Beware, milk proteins are often found in processed foods.
So all the products which contain them should be avoided.
2) Excluded: mutated grains and derivatives p. 87-91 p. 114-115
For example: corn, wheat, rye, barley, oats, millet, kamut, spelt, einkorn etc. The following
foods should not be consumed therefore: bread, wholemeal bread, organic bread,
croissants, rusks, crisp bread, biscuits, cookies, cakes, pastries, pancakes, pizza, semolina
(cous cous), pasta, cornflakes, pop-corn etc. Wheat proteins are also contained in numerous
commercially available foodstuffs (canned foods, ready meals, beer etc) which must be
avoided. Einkorn, even though it is considered to be the ancestral wheat, was found to be
harmful for some patients, as was millet. To be on the safe side, it’s better to avoid some
grains like oats as well as African grains (sorghum, teff etc.) which Jean Seignalet was not
well acquainted with. Rice on the other hand is allowed in all its forms, as are buckwheat,
quinoa & sesame seeds.

- 2 -
3) Avoid foods cooked at high temperature p. 97-102 – p. 119
That means foods cooked at a higher temperature than 110°C. So avoid frying at 200°C,
baking at 300°C and grilling at 500°C. One should therefore favour raw food (particularly
for meats and eggs) or cooked at less than 110°C.
4) Use raw, virgin oils p. 102-103 and by so doing supply the body with the essential fatty
acids which it requires. Refined oils, containing small quantities of hexane and having
undergone multiple modifications with unknown consequences should be avoided. The
same goes for margarine which undergoes an even more harmful process and which is rich
in trans fatty acids. In addition to this, it often contains milk proteins.

- 3 -
5) Eat organic wherever possible p. 106 and p. 122
In this way we can limit, as far as humanely possible, ingesting additives, hormones,
antibiotics, tranquillisers, pesticides and irradiated foods.
6) Steps to take in addition to the diet p. 123-127
Some supplements (minerals, essential trace elements, vitamins, lacto-fermented vegetable
pickles and vegetable milk yoghurts) should be taken with the agreement of your doctor
together with a healthy lifestyle.
The Principles of the Diet
For more information see “ Nutrition – the Third Medicine “ Chapter
6 Ancient and present day foods p. 83-112 Chapter 7 The cardinal
rules of the diet p. 113-127 Chapter 32 Following the dietary regime p.
585-590
D r. Seignalet’s nutritional method offers a

well balanced diet which covers all of our
daily needs and is compatible with all medical
treatments whether orthodox or alternative. The
regime is variously called “ hypotoxic “, (toxic
foods are excluded), “ original “ or “ ancestral “1.
We do not have the same limitations that our
ancestors faced when preparing our meals
however. We are blessed with a great variety of
foods and very effective means of preserving them
(refrigeration and freezing in particular) and a
wide variety of preparation methods. Slow
cooking allows us to cook while limiting the
harmful effects of high temperatures on the
molecular structure of our foodstuffs. The basic
nutritional principles are shown on the opposite
page.
• Composition of meals
Be guided by your taste buds and your fancies.
The wide spread of foods included in the method
offers a great variety of pleasurable taste
sensations and a perfectly balanced diet. Choose a
method of preparation which respects the
molecular structure of the food (raw or gently
cooked) and take pleasure in decorating your
dishes—use different colour combinations - the
visual is an important part of eating too after all.
Translator's note :
it is a version of what we anglophones call the "raw paleo " diet.
This way of eating will introduce you to
some new or forgotten foodstuffs, will allow
you to discover new recipes and to adapt some
old ones to the diet’s rules.
The basics of this healthy, tasty and modern
cuisine are simple. It’s quick and easy to
prepare, with very little waste and with the
flavours of the dishes based on a subtle blend
of quality produce.
Some particular cookbooks and recipes
found on the internet might be useful to start
off with. Make sure the foods are compatible
with those allowed in the diet and avoid high
temperature or overlong cooking methods.

• What to put on your plate

– Remember to eat some vegetables, raw fruits
and various cold pressed, virgin oils every
day. Don’t skimp on quality and get the most
out of their flavours.
– Rediscover dried beans and pulses and nuts
and seeds which can easily replace packets
of pasta and maize (corn) in your cupboard.
– In order to avoid eating too much saturated
fat, limit the amount of animal protein to one
portion per day. Don’t eliminate meat from
your menu though because this food contains
precious nutrients (iron, vitamin B12...)
difficult to find elsewhere.
– Fish and shellfish should be eaten regularly
– Take full advantage of the benefits of honey
and pollen which are prime examples of
natural foods.
• The food staples
1. A big basket of fresh fruits and nuts
(walnuts, hazelnuts, almonds etc)
2. Fresh vegetables, some of which are to be
eaten raw
3. Fresh eggs and a constantly replenished
supply of meat, fish and shellfish.
4. Foods to be kept in the cupboard:
– Various raw, virgin oils
– a variety of pulses
– different kinds of sugar or good quality
honey
– rice, potatoes, quinoa
5. Condiments (garlic, onions, olives, capers)
Hors d’oeuvre and tapas
and herbs and spices type appetizers which are
as pleasing to the eye as to
the taste buds should also
• Quantity be part of your repertoire.
“The principal objective of the regime is
quality. The aim is to introduce into the
organism only molecules which agree with it
and to exclude those molecules which don’t
agree with it. Even the best dietary regime
does not guarantee perfect security however,
due to pollution of the great majority of
foodstuffs.
A certain frugality is therefore
recommended. Experiments on rats [….] and
on Rhesus [….] monkeys illustrate this point
very well. The animals fed on restricted diets
live on average twice as long as the animals
who are allowed to eat as much as they want.
p. 123
The question of quantity is less important
than that of quality but remember to eat
enough to keep up with the body’s expenditure
(sport, growth, illness) and make sure your
diet is as varied as possible.
• A typical day’s meals
Our cells are constantly having to adapt to
deficiencies and
the statistics speak volumes:
100% of the population are deficient in
vitamin
E, 90% in vitamin D, 80% in zinc, 60% in
magnesium... Over time, these deficiencies
weaken our metabolism.
As well as eliminating dangerous molecules, it
is wise therefore to keep our food as varied a
possible while at the same time endeavouring
to preserve their nutritional value. You should
strive for an optimal nutritional balance (fats,
carbohydrates, proteins, vitamins, minerals)
but this can be spread over several days. p. 123
Any number of different types of daily menu is

possible, as long as the exclusion rules are
respected.
• Invent your own breakfast!
• Banana, kiwi fruit, almonds, chocolate
squares.
• Buckwheat or quinoa crispbread, rice
pancakes with spread and fruit compote.

• Hot chocolate made with almond milk and
home made muesli with vegetable milk
yoghurt
• Boiled egg, tapenade and fresh fruit salad
• Buckwheat (or another allowed flour)
pancake with honey and fresh fruit
• Rice or quinoa pancake made the day before
and fresh orange juice.

Food preparation
R aw food should have pride of place but

cooked foods can find their way onto the
Translator's note:
menu as well.
In the US and UK and other
1. Raw countries, many so called
“raw” foods, even organic
ones, appear to be raw but they
are not! They will have
Raw is the preparation method which most suits undergone a “sterilisation”
our physiology. The Seignalet method puts a high process. See my article on page
125 near the end of the book
value on the regular use of this kind of food for where to source truly raw”.
preparation which assures an optimum daily

supply of vitamins and minerals. This manner of
preparation depends on the flavours and quality of
foods which are then skilfully blended together.
The dishes are delicious and can often be very
quickly prepared and can easily rival traditional
cuisine. There are infinite combinations possible. Tartares!
Tomato tartare,
Take pleasure in preparing your dishes and putting Tuna tartare,
together different flavours. Scallop tartare,
Summer vegetable tartare,
Fruit cubes and hot
• Tartares and carpaccios allow you to eat raw chocolate fondu
meat and fish. But vegetables and fruits also lend
themselves brilliantly to this kind of preparation.
They can be served with either a hot or a cold
accompaniment. Only the minimum of kitchen
tools are needed: a chopping board, a knife, a
vegetable peeler and a grater or mixer. Also useful
in the kitchen: A mandoline for cutting fruits and
vegetables, a melon baller for making little balls
(for a cucumber/melon duo for example).
Carpaccio consists in cutting a food (meat,
fish, vegetables or fruits) in very fine slices,
then seasoning it, often with a fruit infused oil.
Carpaccio is served very chilled.
Tartare consists in dicing the food or
mincing it and then seasoning it in order to
bring out the flavours.
Translator's note:
Some people are unable to entertain the idea
Beware
of eating raw meat and fish as tartare,
carpaccio, or sushi/sashimi and this often
Meat & fish to be eaten raw
results in not following the diet properly or not
should be stored in the freezer
even giving it a try. If you are one of these
for a couple of weeks. This
people, simply steam or poach your meat or
will kill any potential
fish. (This was permitted by Dr. Jean
parasites. In all developed
Seignalet).
countries there are laws in
For pregnant women, “raw meat is only
place which make it illegal to
allowed for women who have already been
sell fish for raw consumption
immunised against toxoplasmosis.” p. 406
without it having undergone a
• Other preparation methods freezing process at stipulated
Fermentation: this has a similarity with temperatures /periods before
natural microbial reactions which are being sold. Chicken or pork
recognized by our organism. Raw sauerkraut, should never be eaten raw.
tempeh, pickled gherkins and other lacto- These meats can be diced into
fermented pickles are allowed. small cubes and quickly
poached or else steamed. Try
Salt preser ved food: anything which is some herbs or mushrooms in
preserved in salt (like raw, delicatessen/ with the poaching water to
charcuterie meats which are allowed, salt infuse the meat with flavour.
cod...). These foods are highly salted and For tartare or carpaccio, use
irritating to the stomach—they should not be high quality, lean cuts of
over indulged in. meat.
Smoked foods: “Smoked foods, meats and

fish should be consumed in moderation. The
reason for this is that smoking produces
carcinogens like benzopyrene, benzofluorene,
benzanthracene. The mutagenic properties of
these molecules are less than the carbolines
produced by cooking however.” p. 122
Smoked fish, (salmon, kippers... ) are an
attractive alternative therefore but should be
limited.
“In my opinion, cooked or
grilled meat, because it
Sprouting: Sprouted seeds are full of promotes cancer and
lifegiving elements and energy. Sprouting atherosclerosis, is a prime
facilitates digestion by producing enzymes. suspect in the deaths of
300 000 French citizens
The sprouted seeds of pulses or genetically ever y year. So eating
unmodified, ancestral grains are therefore meat raw is a much better
option.”
allowed: soy, lentils, chick peas, beans, alfalfa,
rice.

2. Cooked foods
A growing body of evidence is showing that
excessive cooking produces toxic or
carcinogenic substances (Maillard reactions, For more information
polymerisations, isomer formation...) p. 98 “The problem with
For Jean Seignalet, as we have seen, the cooking” p.97-102 “Avoid
cooking as much as
presence in the organism of these molecules possible” p. 119
produced by cooking can explain the
pathological mechanisms of numerous
diseases. The molecules present in our foods
are changed in various ways by the effect of
heat and it is wise therefore to avoid cooking
or only lightly cook some kinds of foods. Be
careful to always limit your cooking of these
foods.
* Protein Foods produce a lot of carcinogenic
substances, which makes meat p. 115 and
cooked eggs, some sauces and stocks
particularly problematic. This goes for fish
cooked at very high temperature as well.
* Cooking of oil and nuts and seeds should
also be avoided because they are particularly
rich in fatty acids. Fatty acids change their
form under the effect of heating above
110°C.
They change from the form “cis” to the form
“trans” which human enzymes cannot deal
with.
* Carbohydrate foods produce less
carcinogenic substances. However, cooking
for too long or at too high heat should be
avoided because it produces isomers and For more information
“Chemical end results of
polymerisation (the molecules stick to one cooking”
another to make much larger molecules p.97-99
“The connection between
which do not exist in nature). certain foods and some
cancers” p. 467-470
• The chemical consequences of cooking “My theory of how
The more the temperature is high or the Diabetes
Mellitus 2 develops”
more the exposure is long, the more p. 419-420
modifications are produced. “Food and
Atherosclerosis”
To be avoided for all foods then: hot ovens, p. 435-437
roasting and sautéing, frying and above all
grilling which can reach temperatures of 300
to 500°C.

It’s best to limit the use of pressure cookers,
which can reach as high as 140°C.
“The consequences of
The threshold, above which foods undergo cooking in practical
terms” p. 101-102
substantial transformations, is around 110 °C.

Gentle cooking does not go above this
temperature, thereby limiting the formation of
harmful Maillard reaction by-products and
preserving to a certain extent the nutritional
qualities of the foods. Gentle cooking is
therefore possible with the Seignalet regime,
especially for vegetables. Be careful though
with the cooking of certain foods. “Animal fats
when cooked - mainly meat and milk products
- are triggering factors in breast cancer and
colon cancer.” p. 100
• Recommended cooking methods
Steaming: Steam cooks by contact and stays
under 100°C. The food is cooked uniformly
and the flavour of the food is retained.

Cooking in a closed pan (cuisson à
l’étouffée): Put just the right amount of water
for the liquid to be completely absorbed at the
end of the cooking. Cover with the lid and
cook on low heat. Using this method, the food
retains its full flavour and there is maximum
preservation of the vitamins and minerals
which otherwise usually disappear with the
cooking water. This method of cooking is ideal
for Asian rice varieties.

Boiling: The temperature of the boiling
water is actually under 100°C but the vitamins
and minerals, not to mention the aromas which
give the flavours, usually end up in the
cooking water. For food preparation types
which retain the cooking water, such as soups
and purées, it’s best to keep to a gentle simmer
rather than boiling.

Braising: Braising means cooking the food
at low heat and with a cover, with a little bit of
liquid. This method preserves more or less the
heart of the food but on the surface there are
still numerous Maillard reactions. This method
then should be used with moderation.

Other recommended cooking methods:
You can use a bain-marie or poaching. The
oven can be used at very low temperature,
below 110°C. (gas mark ¼)
• Pots and Pans and cooking
receptacles
The most useful of these is a steam cooker
which will optimise cooking times and allow
you to prepare different foods at the same
time. It will cost you about same price as a
pressure cooker and will give good service,
day in, day out. Take time to find a good one.
You can use a gas steam cooker or an electric
steam cooker.

Classic cous cous makers and bamboo
steamers are cheaper alternatives but the
former have the disadvantage that they are
often made of aluminium which is a toxic
metal and suspected of being a carcinogen.
The latter do not hold much and have a
tendency to become impregnated with the
smell of the food so it’s best to buy several and
put one aside which will be kept just for
cooking fish.

Pots and pans should be as thick as possible
so that the heat is evenly spread. If you use
teflon pans, make sure the coating does not
deteriorate because there is evidence that they
may be toxic once the coating starts to become
damaged.

Finally, a simmer ring gas diffuser can be
useful for gas cookers where the flame is a bit
too intense.
The main raw sauces

Gentle cooking allows for many kinds of cooking preparation, such as sauces made
from cooked vegetables or cooked fruits, while still keeping to the tenets of the diet.
Raw sauces remain the ideal though and can give cooked sauces a culinary run for their
money. For example, numerous variations can be made out of classics like French
dressing and mayonnaise. Skilful combinations of the finest ingredients make for a
perfect marriage with either cooked or raw foods.
Starting from some basic principles, there is scope for all kinds of original recipes.
Here are a few simple examples.

French dressing

This is a simple emulsion made from oil, vinegar and salt and pepper. That however is
just the starting point.
• Oils and vinegars

Oils and vinegars can have various kinds of fruity tastes, some strong, some more
subtle. Make full use of their variety and learn how to put them together well:
Olive oil – balsamic vinegar. Walnut oil – cider vinegar. Hazelnut oil – raspberry
vinegar. Just a drizzle of olive oil or walnut oil with some ground sea salt can be
perfectly good on its own.
• Don’t forget lemon juice

Lemon juice is a very nice replacement for vinegar: Olive oil – lemon juice – garlic etc.
• Condiments
Many different condiments may be added: mustard, spring onion, garlic etc.
• Aromatic Herbs
All kinds of delicious chopped herbs can be added. Lemon juice – olive oil – fresh
coriander (USA – cilantro), Simple French dressing – taragon etc.
• Grains and nuts

Grains or nuts can be added, whole, smashed up or puréed.
French dressing made from walnut oil and smashed up walnuts. Asian vinaigrette with
peanuts. Pesto made with pine nuts (Beware! - no parmesan!)
Mayonnaise
Just like French dressing, there are lots of variations possible with
mayonnaise. Classic mayonnaise is a cold sauce made from egg yolk
beaten with some oil to which you add salt, pepper and mustard. Its
goes with both hot and cold dishes. You should use neutral tasting oils
where possible.
• You can make all kinds of different forms of mayonnaise
Garlic, lemon mayonnaise, tartar sauce, Bourguignonne sauce,
Gribiche sauce, Orange sauce etc.
• Eggless Sauces
Rich, creamy sauces can also be made without eggs, by using a thick
sauce base (avocado, almond paste) which you whisk up with your
chosen oil.

Other sauces
There are all kinds of other raw sauces, like guacamole, tapenade
(olive paste), dried tomato paste etc.
Vegetable or fruit coulis (puréed and strained) are also very tasty
when made raw and can be further enlivened by herbs or condiments.
They go equally well with either savoury or sweet dishes:
Tomato coulis with garlic and basil, strawberry coulis with mint and
pepper.
Keep in mind exotic sauces: tahini (sesame seed butter) tamari (a
gluten free version of soy sauce), spices, will allow you to dream up
all kinds of new sauces:
Curry sauce, coriander (cilantro) sauce, humus etc,
For bechamel (butter flour and milk) type sauces, vegetable creams
and yoghurt are a good replacement.
Practical tips
T he first difficulty in eliminating animal dairy

and most grains is that we are on all sides
being constantly urged to eat them. The eating of
bread, pastries and biscuits has become deeply
rooted in western culture, especially in the last 35
years or so. These foods have become ubiquitous,
often to the detriment of nutritional diversity and
we have to learn how to change these often well
established habits.
1. The elimination of numerous grains
• Use your dishes made from rice, quinoa, pulses
(chick peas, lentils, dried beans) or potatoes to
enjoy sauces or seasoning. They give a wide
choice of flavours and textures and will make
giving up bread a lot easier.

• Nuts and dried fruits
Delicious in both sweet and savoury recipes, they
are very nutritious. They go really well with things
like green salad, quinoa, as well as fresh fruits and
desserts. Nuts also give a delicious crunchiness to
sweet and savoury dishes. They make ideal
snacks, being easy to carry around with you. They
are tastier and more nourishing than a biscuit.
• Flour
For cooking pancakes and crepes, muesli,
vegetable breads and cakes etc. there are a
great many different flours available in health
food stores, (for example, chestnut flour, rice
flour, buckwheat flour, quinoa flour, lentil
flour, chickpea flour, soy flour, potato starch,
tapioca, almond or hazlenut flour. Their taste
and consistency is different to wheat flour and
it is sometimes useful to combine several
different ones (use arrow-root or agar as a
binder). You can also find flakes of rice,
quinoa or buckwheat in shops and these can be
used to make flans or vegetable breads.
• Substitutes for toast and French bread
There are more and more convenience foods
now in the shops which can be used as a
support for spreads (rice bread, quinoa bread,
buckwheat bread) or for the sandwich version,
buckwheat pancakes, rice paper sheets (for
spring rolls), nori (seaweed paper sheets). You
can also use vegetables and fruits like endives,
button mushrooms, potatoes, celery sticks,
cherry tomatoes.

The Seigalet diet and the gluten free diet
There is often some misunderstanding surrounding these
terms. The Seignalet diet is not the same as the gluten free
diet because many foods allowed in the gluten free diet are
not allowed in Dr. Seignalet’s diet. In fact maize (corn) and
millet, for example, do not contain any gluten but do
contain proteins which should be excluded with the
Seignalet regime.
What’s more, some other foods, in particular animal
milks or foods which are highly cooked, are allowed in the
gluten free diet but excluded in the Seignalet method.
Cases of Coeliac (also Celiac) disease

We now know that this illness is very common in Europe
(1 to 2 % of the population). In 85% of cases, it is not
diagnosed properly because the symptoms are fairly
common (abdominal pains, flatulence and bloating, chronic
episodes of diarrhoea, fatigue etc.); the medical diagnosis is
usually functional GI disorder, IBS, colitis....)
Treatments then consist of antispasmodics, colonic
irrigation, tranquillisers etc., all of which have virtually no
effect on these patients, whereas a gluten free diet together
with the Siegnalet diet reduces these problems in a
spectacular fashion (including the rare coeliac illnesses
which do not respond to a gluten free regime).
Faced with a diagnosis of Coeliac disease or digestive
problems that have been labeled IBS, it therefore makes
sense to propose the Seignalet regime which is more
restrictive. All grains must all be avoided apart from rice.
• Pastries
There are just a few pastries which can be
eaten such as meringues, macaroons,
“calissons” (almond confection from southern
France) or dried fruit confections with an
almond paste filling.
Ask the shop keeper to give you an
assurance that none of the prohibited foods are
contained in them though.

2. Elimination of dairy
• There is a great variety of vegetable based
produce on the market: rice milk, soy milk,
almond milk, hazelnut milk, quinoa milk.
These vegetable milks are generally very
nutritious, energy giving and digestible.
They are mainly found in organic and health
food shops but soy products (milk, yoghurt,
tofu) can also be found quite easily in non
specialist shops. Don’t overdo it with the soy
products though because soy has some
drawbacks as well. With vegetable milks as
with other foodstuffs, keep it diverse.
• Vegetable milks have varying degrees of
sweetness and thickness of texture. They can
be used as a replacement for animal milks in
all recipes. They are available in tetra packs
but they can also be prepared using powder
or tubes or tubs of paste which costs a lot
less in the long run because you use a lot
less.
• For cooking with, depending on the dish,
creams of rice, soy and coco nut as well as
almond paste are good substitutes for butter
and cream. You can also get soy or
rice milk yoghurt, which is great for snacks or
for recipes. Beware! Grain milks such as oats
are on the forbidden list.
3. Shopping
Our eating habits are increasingly
conditioned by time constraints. It is essential
though to give time and thought to our diet
Shopping and eating local
because it supplies the raw materials which and in season is always
our organism needs to function. Plan ahead for more ecological, better all
round and often cheaper.
your meals when shopping, at least in the
beginning, in order to get into good habits and
you will see that the Seignalet method will
allow you to prepare delicious dishes in very
little time.
• Eat organic as much as possible p. 106-107 “Dietary intervention
turns out to be infinitely
• Keep to natural foods and, if possible, set less expensive than
medical treatment. At a
aside at least some of your budget for time when we desperately
organic produce. Use of organic foods is need to cut spending on
advised in order to limit ingesting additives, health care, this is hardly
a moot point.”
hormones, antibiotics, tranquillisers,
pesticides and irradiated food. Organic food
is also generally tastier and more nutritious
than non organic.
“Organic foods are not perfect because the
whole planet has been polluted.
Organochlorine compounds from pollutants
and pesticides have volatized and been carried
by the wind to very far off regions.” p. 106

• The price of organic foods
• Organic foods are generally more expensive,
although not always as expensive as you find
in some outlets. It is justifiable though to pay
more for a higher quality food with a higher
labour or cost input even if for some ready
prepared products, prices can be exorbitant. So
make sure you shop around and compare
prices. Organic production methods mean the
sustainable development and respect for
biodiversity which we owe to future
generations. It also creates employment, often
at the local level. You can find organic produce
in specialist shops, in markets and increasingly
in supermarkets but also by direct sales from
producer to consumer. In towns and cities,
some associations make it possible to get
provisions directly from the producer which
works out cheaper.

• The organic label
Organic agriculture was given official status
in France by a law of 1980. The term “organic
agriculture” refers to the practises used in
growing of crops and rearing of livestock. The
official organic logo “AB” (for Agriculture
Biologique), property of the European
Agricultural ministry imposes strict
specifications (organic fertiliser, organic
herbicides, animals fed organic grains..) The
European logo “Agriculture biologique”, less
used in France, gives the same guaranties.

• Frozen food
Frozen food p. 122 is a bit more expensive
than canned food but unlike canned food there
is no sterilisation with its resulting loss of
minerals and vitamins. So use of these
products is allowed but, once again, read
labels carefully. Lots of basic products are
available for home preparation.
Some specialist shops have a big choice of
foods like berries you can use to make coulis
all year round, all kinds of fish and shellfish,
“fresh” garden herbs and many vegetables.
You can also find some ready meals which Translator's note:
In the UK, organic food is
meet the rules of the diet (beef carpaccio, governed by the Statutory
sashimi, fruit salad....) Unadulterated sorbets Instrument no. 842 “The Organic
Products Regulations of 2009”
make delicious desserts which you can and its 2010 amendments as well
as EU council and commission
embellish with fresh fruit, or a fruit coulis or regulations. The UK logo is
“Soil Association – Organic
some alcohol (in moderation). A few reserves Standard”. In the US, it is
in the freezer can get you out of trouble when governed by The Organic Food
Production Act of 1990. The
you don’t have much time. organic food logo is “USDA
ORGANIC”. In Canada, the
Organic Products Regulations of
Read the labels 2009, log o “CANADA
ORGANIC – BIOLOGIQUE
• Milks and grains CANADA”. In Australia: the
National Standard for Organic
Milks and grains are often contained in and Biodynamic Produce 2009,
processed food in the form of compounds logo: “Australian Organic” and
“AUSTRALIAN CERTIFIED
made from the forbidden grains or from ORGANIC”. In New Zealand
there is no exclusive legislation
animal milks so you should always read the for organic but organic is still
regulated by various pieces of
labels when shopping. For example, soy sauce legislation. The logo is
is usually a tiny part of one’s diet but it’s “BioGro”. In South Africa there
is as yet no legislation and there
handy to know that it contains wheat proteins. is a private body which certifies
organic produce. The logo is
If you consume this regularly it’s better to AFRISCO “Africa's Farms
Certified Organic”. In India,
replace it with tamari. Beware also of almond National Standards for Organic
or horchata powder which often contain milk Products, 2000, logo: “India
Organic”.
proteins. (Horchata – Spanish drink made with
a tuber - tiger nuts - also popular in parts of
southern France – can also be made from rice).
• Proteins
It’s the proteins in grains and animal milks
which constitute the danger. Sugars, on the
other hand, are harmless - the presence of
dextrose, corn starch or wheat syrup in a
product does not mean it cannot be consumed.
p. 114-115. The milk sugar lactose is also
compatible with the Seignalet diet. p. 117
• List of ingredients and methods of
manufacture
Reading the list of ingredients will let you
choose products according to what they are
made of or the manufacturing process
(amounts of fats, additives, msg, cooking,
ionisation...). These details will let you make For more information
“More advice” p. 122
informed choices about the quality of your
food. By being particular you will be helping
to sustain businesses which offer quality
products.

• Industrial Food
Avoid industrial food which contains cooked
animal proteins and fats, especially ground
meat, stocks or fats (butter, lard..). Avoid
altogether food in tins and jars which contain
cooked fats or sugars etc), in other words
pretty much all canned and tinned foods apart
from vegetables. While we are on this subject,
make sure you avoid tins of fish like tuna and
sardines etc. which have been cooked to the
nth degree. p. 122
Health Foods
For more information see Nutrition – the third medicine
Chapter 7 The principles of the regime p. 113-127
W hole and balanced, Jean Seignalet's diet

excludes certain modern foods which are
commonly found on our plates. But it offers a
wide choice of foods and a great many culinary
and gastronomical options. This way of eating is
tasty and meets all the nutritional needs of our
organism. 1001 spuds!
Choose between:

1. Fresh fruits & vegetables - Firm flesh for steaming:
Fresh fruits and vegetables are a valuable source Annabelle, Char lotte,
Roseval, Bambina,
of vitamins, minerals, fibre and antioxidants. They Exquisa, Inca Dawn,
should be as varied as possible because each one Kestrel etc
has its own particular nutritional qualities. In order - Soft, tender flesh for
to preserve the vitamins and minerals especially, purées and soups.
it's best to eat them raw. This method of They become fluffy when
cooked: Desirée, Estima,
preparation should be the priority. Kerr's pink, Marfona,
Most fruits and vegetables can be eaten quite Osprey
easily without any cooking, au naturel, for - Creamy flesh which
dipping, in salads, as tartare, as carpaccio or as becomes infused with the
coulis. Choose the freshest possible fruits and flavours they are wedded
to: Anya, Apache, Nicola
vegetables, firm (but ripe of course) and crisp.
They should be replenished and eaten quickly
because the precious vitamins they contain are
easily affected by storing, oxidisation and heat.
When they are kept at room temperature and in the
light for three days, fruits and vegetables will have
already lost a lot of their vitamin C.
They should be thoroughly washed before
eating to get rid of certain germs and bacteria
(fortunately rare in Western countries) and if
they are not organic, to get rid of fertiliser and
pesticide residues. Don't let them soak for
more than a few minutes though – otherwise
the vitamins and minerals they contain may be
dissolved out into the soak water. Translator's note:

Cooked vegetables are allowed. In order to See my article on p 125 on how
to source “truly raw” and
best respect their gift of easily damaged “sproutable” pulses and beans in
all Anglophone countries and
nutrients, choose a gentle cooking method: how to soak and sprout etc. on p
either a covered saucepan on very low heat 125.
with no or little water (“a l'étouffe”), or gentle

steaming. Use of a pressure cooker, which can
reach 140°C should be limited. Cooking
allows the preparation of some vegetables
which are too hard to be consumed raw, but
also to concoct soups, sauces, compotes and
purées etc.

2. Pulses and beans

Pulses and beans have some great nutritional
benefits. They often have good quantities of
minerals, vitamins, slow digesting sugars, fibre
and even protein.
Not expensive and easy to store (keep dry
and in the dark) this type of vegetable is an
ideal replacement for your packets of pasta
and cous cous grains etc. These vegetables
make possible a great variety of dishes
whether taking their cue from traditional
recipes or spicy, exotic recipes. What's more,
they are much quicker to prepare than you
might think.
Gentle cooking similar to that for green
vegetables is also preferable to cooking with a
pressure cooker. Soaking for several hours
(from 4 to 12) increases the digestibility of
dried beans and pulses with thick skins. MENU IDEAS
Spinach salad Moules
Soaking also allows for a shorter cooking time. marinières and rice with
If you soak them for 2 or 3 days, most beans herbs Apricot and almond
soup
and pulses start to germinate, thereby -------- Carpaccio of
increasing their vitamin content and also, button mushrooms
allowing you to eat them raw. 3. Permitted Steamed monkfish peas
and diced carrots with
grains Most grains are excluded from Jean garlic Banana and berry
Seignalet's diet but rice, buckwheat and coulis
sesame are allowed.

• Rice
Rice is almost never harmful because it has MENU IDEAS
Lamb’s lettuce salad
stayed very close to its prehistoric, wild form. Lentils with thyme and
Moreover, rice proteins, even when modified sausage Fruit salad Dates
by cooking are usually well tolerated. Rice as
a grain is both practical and full of nutritional
goodies (essential amino acids, vitamins and
minerals). It lends itself very well to cooking Translator's note:

in a closed saucepan with a little liquid, but it Rice is now routinely “sterilised”
can also be boiled or steamed in cook's muslin (read pasteurised if organic or
chemicaly treated if not). See my
or in a bainmarie. Beware! Various kinds of article on page 125 at the very
end of the book on how to
rice need various amounts of water and the source “truly raw”, “sproutable”,
truly Seignalet legal rice.
wrong amount can have an effect on the
texture of the rice. Also, make sure you rinse it
to get rid of any impurities.
Keeping rice is straightforward enough and
there are many different kinds, at all different
prices which can be used in all kinds of
recipes. Short grain rice and sticky rice are
well suited to dessert making. For savoury
dishes, whole grain rice, white, long grain,
Thai, Basmati, sticky or mediteranean offer a
wide choice of flavours and textures.

There are one thousand and one ways to
present rice. It can be served as a salad or as a
side dish, mixed with vegetables (cantonese Tip!
style) or with pulses (Indian lentil dhal is a Cook your rice without
complete vegetarian meal in itself). Its neutral too much salt, thus letting
you make a quick rice
taste makes a highlight of sauces and pudding once it has
seasoning. cooled.
Add some vegetable milk
Rice is widely available. Organic shops and (coconut or almond for
example), sprinkle with a
Asian shops offer a wide variety. There are all tasty sugar, flavour it with
kinds of rice based products like rice noodles or cinnamon, or vanilla
for example. You could
needed for Asian recipes, rice pancakes to also add some fresh fruits
make spring roles, rice pancakes to replace and nuts.
toast, pancake for making muesli, as well as Quinoa lends itself very
well to this kind of fast
rice flour and rice cream for cooking (rice preparation.
crepes, flavoured creams etc.). Check the
ingredients list of these products though
because sometimes they contain forbidden
grain proteins.

Translator's note:
• Buckwheat
Buckwheat is usually well tolerated by Make sure you buy “sproutable”,
truly Seignalet legal
humans and has its place in the nutritional buckwheat(hulled) groats – not
milled or cracked (read
method. It contains many minerals and sterilised) or toasted/roasted
especially magnesium. In the form of flour it's “kasha”. See my article on p 125
handy for quick pancake or crepe making.

Buckwheat groats can be used as an ingredient
for muesli and home made vegetable breads.
You can find it in the form of crisp bread for
spreads in organic shops.

• Sesame
Classed as a grain, sesame is a good source
of vegetable fats (unsaturated vegetable fatty
acids), vitamins and minerals. It's used as a
condiment for salads, for crisp breads and also
for some sweet confections.
4. Meat
MENU IDEAS
Lamb's lettuce and slice
Very useful to the organism when consumed of duck breast fillet
in moderation, meat brings a more complete Courgette (USA zucchini)
and rice “à la forestière”
palette of fatty acids than that of vegetables (rice with finely chopped
and contains some essential nutrients like tomato, mushroom, onion
and garlic ). Pear and
vitamin B12 and iron. chocolate
With the Seignalet diet, all kinds of meat are ---- Vegetable soup
Cod and chick peas
allowed but they are considered bad when Buckwheat pancakes with
cooked and good when raw. Some kinds of potatoes and honey
meat such as beef, horse, veal and lamb lend
themselves more easily than others to being
consumed without cooking. They can be made
into carpaccio or tartare, marinated or
accompanied with sauces like bourguignonne
or tartare - there are many tasty recipes.
Carpaccios, tartares and raw delicatessen/
charcuterie meats go together well with either
cooked or raw foods.
Your meat must be of the highest possible
standard, bought from a reputable merchant,
from an animal that has been fed with care and
raised in a natural way (this applies especially
to the pigs that any charcuterie comes from).
Make sure you inform your butcher of your
intention to eat the food that you buy from him
raw. Place the meat in the freezer for a few
hour so that you can cut it into thin slices more
easily with a straight bladed knife or an
electric meat slicer. It can be aged in the fridge
for two or more days to improve its flavour
and tenderness.
It is recommended that meat be eaten raw
but for people who cannot manage this, a very
short period of cooking (blue) is allowed,
using the least amount of oil or fat possible.
Heat the meat directly in the pan or you can
add a little groundnut oil.
White meat lends itself well to steaming. Cut
into fillets or pieces, marinated or embellished
with fresh herbs, it remains tender when
cooked like this. These deviations into cooking MENU IDEAS
are generally well tolerated but make sure you Stuffed vine leaves
Beef carpaccio and
limit the amount of fats and oils added during celeriac (celery root)
cooking because they are often harmful. purée
Raw delicatessen and charcuterie meats are Chocolate mousse
Mandarin
allowed but not to excess because these
foodstuffs are often salted: dry-cured Parma/
Bayonne/Serrano type hams, saucisson,
chorizo, salami, figatelli (Corsican saucisson)
and drycured “Magret” duck breast proscuitto.
Foie gras, although it is cooked is also well
tolerated because goose fat and duck fat have a
well deserved reputation of being very good
for your health. These are the exceptions
though because all the other types of cooked
charcuterie (cooked hams, pâté, rillettes, black
pudding, andouillette) are all forbidden.
Charcuterie is usually combind with cold
dishes (avocado or melon and dry-cured ham,
green salad and duck breast proscuitto etc) but
they can be equally well combined with hot
dishes to which they are added just before
serving example: lentils and figatelli. (Figatelli
– dry-cured saucisson made with pork, pork
liver and blood – a Corsican speciality).

5. Eggs

Eggs contain a rich variety of nutrients. Egg
white contains albumin, vitamins, minerals
and trace elements like calcium, iron and
phosphorous. The yellow is rich in saturated
fatty acids which impact on cholesterol levels.
As with meat, eggs are harmful when
cooked, ok when raw. The yolk is particularly
sensitive to cooking. They should be eaten raw
preferably, either swallowed raw or as
mayonnaise for example. The white can be
gently cooked (in the oven to make meringes
or made into a “floating island” with vegetable
milk. (The white is whipped with sugar and
then poached in a thin custard.)
For people who can't manage to eat raw
eggs, make soft boiled eggs (3 minutes in
boiling water), very runny omelette or poached
egg. Always use the freshest eggs you can
find, preferably with the date they were laid
stamped on them. Organic eggs are the ideal.
Desalted salt cod is
Many recipes call for the cooking of eggs. excellent mashed up with
a drizzle of olive oil,
As one egg is usually sufficient for a recipe for garlic, lemon or chopped
several people, no need to deprive yourself parsley. Serve chilled.
totally but try not to abuse them.

6. Fish

They are an excellent source of minerals and
proteins and often contain high quality
unsaturated fatty acids. There are lean fish
(white fish) which don't contain fats and are
low in calories: sea perch, coley, cod, and sole,
and then there are oily fish (blue fish) more
calorific but which contain good
polyunsaturated fats and omega 3's : sea trout,
red mullet, turbot, mackerel, sardine, tuna,
swordfish, herring and salmon.
On a par with meat for this, fish contains
proteins which supply our needs in essential
amino acids. It's a good alternative to meat
therefore.
It's best to opt for raw fish. Without
preparation, it's not very appetizing but it can
become succulent with a Japanese style
MENU IDEAS
accompaniment (sushi, sashimi), Tahitian Celery and Remoulade
style, in tartare or carpaccio. sauce
Soft boiled eggs,
steamed vegetables and
Cooked fish is less harmful than cooked caper sauce
meat. Gentle cooking (steaming or poaching Meringue
Fruits
for example) is possible. …Gaspacio
Beef tartare and steamed
Frying, grilling and too hot ovens are to be potatoes
and lambs lettuce salad
avoided however. Melon/Watermelon duo

The fish should be as fresh as possible,
purchased from a reliable retailer. Make sure
to tell them that you intend to eat it raw.
Choose fish which are as close to the MENU IDEAS
“ancestral” criteria as possible: Salt water fish Carrots with cumin
rather than fresh water fish – wild fish rather Fillets of sea perch with
broccoli and pine nuts
than farmed. However, the hope that fish can Rice cakes
be found that have not been polluted by Fruits
industry is, sadly, an illusion: heavy metals
like mercury pollute the seas and are
assimilated by fish, especially the big
predators of the deep, like tuna and shark.
What's more, consumption of this type of deep
water fish by pregnant women is officially
prohibited.

Fresh fish are better and cheaper in season
when they are abundant. You will also find a
wide range of fish in the frozen section.

7. Other sea foods

Shellfish don't contain much in the way of
fats or oils, but they are rich in vitamins and
minerals. They are an allowed part of the
Seignalet diet. Crustaceans, rich in proteins
can be eaten in large quantities. Raw shellfish
are encouraged but, as for fish, cooking them
is allowed.
Seaweed are also a mine of minerals and
calcium as well as fibre, vitamin C and B12
and antioxidants. Some seaweed contains up to
14 times more calcium than milk. Beware MENU IDEAS
Seafood platter Salade
though: some of them contain 8 000 times nicoise
more iodine than shellfish. They should Banana custard with
coconut
therefore be consumed sparingly. They are "Mendiants" (Traditional
generally used to improve the flavour of dishes yuletide confection from
southern France made
or soups, in rice for example. with chocolate and nuts)
--- Spring rolls
8. Dried fruits and nuts Carpaccio of scallops and
spring vegetables
Grapefruit and cinammon
Nuts and seeds are, as a rule, very rich in
nutrients and unsaturated fatty acids. It is high
time they made a return to our everyday eating
habits.

Some, like almonds, peanuts and hazelnuts Translator's note:
are also rich in high quality vegetable proteins.
Read my article on p 125 on
They keep better and longer if they are where to source “truly raw”,
truly Seignalet legal nuts and
purchased in their shells. dried fruits on p 125

Nuts and seeds come in a wide variety of
styles and offer many culinary options:
unshelled, shelled, whole, broken, in powder
form (almonds and hazelnuts) or paste
(almonds, sesame, hazelnut). These nut
products will keep a long time (a year on
average), preferably in the refrigerator.

Nuts and seeds must be eaten raw because
cooking changes the quality of their oils. So
avoid roasted peanuts with your aperitif. It is
not always easy to find them raw in the shops
however. You can sometimes find them in
oriental or Asian shops or health food shops.

Always check what goes into these products
(Beware! powders often contain milk or wheat MENU IDEAS
products) and how they are made, because lots Cherry tomatoes stuffed
with anchovy,
of nuts and seeds you can buy have been heat garlic and black olive
treated or grilled. With a stone ground process stuffing
they undergo less heat during processing. Red lentil curry
Rice and spring
Avoid American type peanut butter, full of vegetables
sugar and highly cooked fats. p.122 Pear sorbet and berry
coulis
To improve digestion of seeds and nuts,

soaking for a few hours for hard ones,
regenerates their nutritional qualities,
improves their digestibility and softens them.

Dried fruits are rich in mineral salts, and,
like nuts and seeds they are great for when you
need a little snack between meals, especially
for those who do a lot of sport. They can also
be used in many savoury recipes (for example:
vegetarian cous cous of quinoa and raisins)
and sweet (for example: prunes stuffed with
almond paste).

Dried fruits which have been hot soaked in a
sugar solution (strawberries, oranges and some
dates etc.) should be avoided, as should jam,
which contains highly cooked sugars. You
should also avoid those white figs which have
been dusted with wheat flour.
9. Oils

Ideally, you should rotate your vegetable oils
because they do not all contain the same type
of fatty acids. Some contain mono-unsaturated
fatty acids, olive oil for example, others supply
polyunsaturated fatty acids (which the body is
unable to create itself), like walnut oil, soy oil
or rape seed oil, which supply alpha-linolenic
fatty acids (omega 3) and evening primrose
and borage oils wich supply linolenic fatty
acids (omega 3). Other oils are also valuable,
as long as they are virgin, cold pressed and MENU IDEAS
Potato salad and herrings
consumed raw. Poached egg on artichoke
heart
Cold melon and
The label “extra virgin” means that the oil strawberry soup
has been extracted from the plant using only ---
Féroce d'avocat (French
physical or mechanical procedures (cold Caribbean speciality -
pressing), and has not undergone any chemical avocados mashed with
treatment. These oils are quite a lot more dried salt cod, manioc
flour and chilli pepper)
expensive but delicious and are extremely Tuna tartare with pine
beneficial. It is therefore recommended, if you nuts
Vegetable tagine
don't eat these oils in your salads, to take a Vegetable milk custard
table spoon full daily of the different oils.

Only raw, virgin oils must be used. Refined
oils, which contain small quantities of hexane
and which have undergone multiple alterations
with little known consequences, are forbidden.
The same goes for margarine, often rich in
trans fatty acids, which are damaged even
further by chemical and/or heat processing.
Add to this the fact that they often contain
milk proteins.

Butter and lard are totally forbidden but the
less harmful goose and duck fat, are tolerated
if eaten just once every so often.

If cooking in oil or fat is necessary, use a
small quantity of ground nut oil. When heated,
oils and fatty acids oxidise and undergo
cyclization and polymerisation much more
readily if they are unsaturated. For this reason
heating of oils of sunflower, corn, rape seed
which are all rich in unsaturated oils should be
avoided. Less harm is done with ground nut oil
which only contains 30% unsaturated fatty
acids.
The fruity flavours of some oils suit raw
food recipes and they can be combined with
preparations after cooking (cooked vegetable,
rice or fish preparations for example). These
oils can be embellished with aromatic herb
oils, lemon or hot peppers to personalise them.
Oils are used in making numerous condiments
such as tapenade (olive paste) or sun dried Salt consumption must be
tomato paste. limited, the French use
four times more than is
healthy.
10. Sugar

The standard sugar that we automatically
think of is sucrose, white sugar; refined in
order to boost its taste, which has the
disadvantage of making it lose most of its
minerals. It should be abstained from in favour
of unrefined sugar which is much richer in Translator's note:
potassium, magnesium, calcium, phosphorous,
Salt consumption in the US and
iron and vitamins. UK is slightly higher – World
Unrefined, natural sugars, like honey for Health Organisation statistics
example, are particularly flavoursome and

nutritious. Always select these quality sugars!
The choice is wide: honey (acacia honey,
orange blossom honey, moor's honey, heather
honey etc.) raw cane sugar, brown sugar,
rapadura (liquorice taste), muscovado (caramel
taste). Other sugars, not made from cane, such
as agave syrup or maple syrup, made at low
temperature are tolerated.

11. Salt

Like sugar, white, refined, processed salt will
be avoided in favour of raw salt, much richer
in some particular minerals and much more
flavoursome. Sea salt, which dissolves very
easily, is excellent raw and gives a little extra
something to dishes.
12. Condiments
Condiments improve the taste and boost the
nutritional value of dishes. They are all
authorised so you can indulge yourself !
Garlic, vinegar, lemon, sugar, salt, pepper,
olives, onions, French mustard, English
mustard, parsley, capers, gherkins, sun dried
tomatoes, but also aromatic herbs and plants
and spices etc. As many different flavours as
there are ingredients.

• Herbs
Fresh herbs constitute a valuable source of
vitamins and minerals. Herbs often possess
organoleptic virtues; most of them stimulate
the nervous system and the digestive system. Garlic contains
They are available fresh but also frozen, dried vitamins A & B,
or preserved in oil or vinegar in jars. alkaline salts, sulphur
rich amino acids and
(Translator's note:“preserved in oil or vinegar in jars”: above all volatile oil
“pulpe” in French. Under French law this means that no more which gives it its
antiseptic qualities.
than 5% of other ingredients can be added to the “pulpe”.)
Aromatic herbs present a wide variety of tastes
and flavours.

• Spices
Spices are aromatic plant substances,
flavoured or spicy, which can be used to
embellish numerous dishes. Small quantities
suffice and there are many different varieties:
cinnamon, cumin, curry, ginger, clove,
nutmeg, saffron, vanilla etc. Some ready made
spices (curry, garam massala, ras el hanout,
West Indian Colombo powder, Chinese five
spices) are very easy to use. To stop them
going stale, keep them in hermetically sealed
containers away from light. Some spices
which are intended for long term storage are
irradiated. It's best to avoid them.
Unfortunately, the term “irradiated”,
sometime replaced by “sterilised” or “ionised”
rarely appears on the containers. As for the
“radura” logo which indicates irradiated food
and is, by law, supposed to appear whenever a
food has been irradiated, this relies on
enforcement by regulatory agencies and so it is
wise to be vigilant. Use organic spices and
grind them yourself with a coffee grinder
where possible. Two more reasons to grind
them yourself – they taste much better freshly
ground and some ready made spices also
contain wheat flour.
• There are many other ingredients which
can bring an interesting flavour to a dish:
honey, ginger, orange blossom, some alcohols
(rhum, cointreau etc.). For more information
“Drink” p. 118-119

13. Drinks
It's important to remember that our body is
made up of 70% water. It has to be replenished
by drinking enough every day. One can
alternate between tap water and various
different mineral waters which supply useful
minerals and trace elements.
Chicory consumption is encouraged for its
choloretic (bile stimulating) and detoxifiying
properties. Coffee and tea are tolerated in
small quantities. It's true that they contain
torrified and stimulating molecules, but the
amount of harmful substances ingested is
minimal.
Alcoholic drinks other than beer, are allowed
in moderate doses and they can be used in the
preparation of dishes. In fact, when they are
made using distillation, alcoholic drinks made
from cereals do not contain any grain proteins.
When barley is distilled it turns into whisky
which retains only the flavours,
while fermented barley turns into beer which
retains the proteins. Beer therefore is
prohibited, even when it is high quality and
made by small, artisan brewers. Wine, on the
other hand is allowed. It contains beneficial
flavonoids which neutralize free radicals.
Drinks that are rich in white sugar (sodas,
processed fruit juices, Coca-Cola etc) are to be
avoided.

Foods that must be eliminated
Animal milks and numerous grains

Abstention from these foods is one of the main principles of the Seignalet
regime. Animal milks, mutated grains, and all products made from them must
be totally eliminated. This means:
• All animal milks (cow, goat, sheep, mare, etc.) and their end products
(butter, cheese, cream, ice cream, yoghurts etc.)
• Most grains: Wheat and its end products (bread, whether whole grain or not,
croissants, cakes made with wheat flour, pizzas, biscuits, rusks and crisp
bread, wheat flour pancakes, pasta and cous cous and semolina products
etc), Corn or maize (to be eliminated then: cornflakes, pop-corn, corn on
the cob, corn flour), kamut, millet, einkorn, spelt, barley (so beer - which
contains barley proteins), rye, oats and their end products.
Dangerous cooking methods

• Up to 100oC and even 110oC, very few mutagenic substances, Maillard
molecules and isomers are produced. This shows the advantage of steam
cooking or cooking in a closed pan with a little water on low heat. Use of
the pressure cooker should be limited, as should the oven, frying, and
above all, grilling, which can reach 300 to 500 C. Microwaves are not
recommended.
• Protein foods produce many more carcinogenic substances when heated
than carbohydrates. Cooking is especially dangerous for meats, some
sauces and stock. When fats are present, even more are produced.
• Avoid cooking with sunflower oil, corn oil and rape seed oil, all rich in
unsaturated fats. Much less damage is done with ground nut oil. Refined
oils must be avoided! They must be replaced by virgin oils, consumed raw.
• Jam, which are cooked and loaded with white sugar should be shunned.
These foods can be put on your plate!
• All raw vegetables: garlic, carrot, celery, mushroom, cucumber, marrow,

water cress, endive, lamb’s lettuce, melon, pepper, radish, green salad,
tomato etc.
• All fresh fruits: apricots, pineapples, bananas, cherries, strawberries,
pomegranates, gooseberries, black currants, red currants, mandarins,
mangos, black berries, blueberries, oranges, grape fruits, water melons,
peaches, pears, apples, plums, grapes, exotic fruits - just to quote the main
ones. Chestnuts, which are eaten cooked, and chestnut flour are allowed.
• Cold pressed, virgin oils which are used raw (for example: olive oil, which
supplies mono-unsaturated fatty acids, raw walnut, soya and rape seed
which supply alphalinolic fatty acid, evening primrose and borage which
supply linolenic acid etc.)
• Dried fruits, nuts and seeds: almonds, peanuts (groundnut), dates, figs,
hazelnuts, walnuts, olives, pine seeds, prunes. They must be eaten raw.
Roasted peanuts will be eschewed in favour of raw peanuts.
• All fresh vegetables: artichokes, asparagus, aubergines, avocados, beetroots,
broccoli, mushrooms, cauliflowers, green cabbages, red cabbages,
courgettes (USA zucchini), pear squash, spinach, fennel, green beans (USA
French beans), turnips, salsifis and exotic vegetables.
• All beans and pulses: broad beans, butter beans, kidney beans, lentils, sweet
potatoes, dried peas, chick peas, potatoes, quinoa, soy and tapioca
(manioc/cassava), sesame, buckwheat and all kinds of rice (the only grain
which is allowed)
• Raw delicatessen/charcuterie type meats: air-dried ham, saucisson, chorizo,
salami, figatelli. The only “cooked” exception is foie gras.
• Raw meats • All fish, crustaceans, molluscs and shellfish are allowed.
Eating raw shellfish (oysters, mussels, clams etc) is actively encouraged.
• Raw eggs
• Enjoy condiments: sea salt, pepper, vinegar and lemon (useful for “cooking
without heat”), onion, garlic, mustard, parsley, capers, cornichon, curry,
aromatic herbs etc.
• Raw sugar, honey and bee pollen are true natural foods. Chocolate which is
cooked and contains refined sugar should be limited. Choose black
chocolate, free of milk products.

Some of these foods require cooking – it must be as gentle as possible.
Keep your food choices as varied as possible as a general rule and try to
choose non polluted foods.
The most frequently
asked questions about
the Seignalet diet
Dr. Jean Seignalet answers the most
frequently asked question regarding the
hypotoxic diet.

H ow long does it take to see an effect

from the changes in diet? Time taken for benefits

to show “RP” p. 185-187
The time it takes for the first clear benefits to “Result for inflammatory
rheumatism” p. 182-183
show varies from case to case. One subject “Patients treated” p. 200
will have already recovered after 15 days, “AS 16” p. 204-205 “The
while another might have to wait for two results” p. 209-210
“MCDT 4” p. 227-230
years. “BAS. 1” p. 239-241 “PN
This is why the original diet must be tried for 23” p. 272-273 “Patient
notes” p. 357-359
at least two years. In 90% of individuals, “ARTH 10” p. 368-369
favourable effects are very quickly felt - within “PN 9” p. 405-406
“Practical Results” p. 421-
the first three months in fact. It can take time 422
for the beneficial action to manifest itself “Beh 5” p. 55
however. This is why I ask for the prescriptions 2 “Diet no long enough”
p. 576
to be applied for at least a year, although two “Enough time needed” p.
years is better. 587
“Need for the long
Some people who were not discouraged even
though the first year was a failure, have
sometimes obtained a benefit which was
unhoped for. I am thinking in particular of a
case of Rheumatoid Polyarthritis which
seemed to resist treatment but which showed a
sudden and intense improvement after 22
months.
If successful, the original type diet must be
continued for life. In fact, patients are not
actually healed but are in remission. If they
resume their previous food habits, a relapse
will occur sooner or later, usually after a few
weeks or months. This is further proof, if proof
were needed, of the effectiveness of the diet.
A part from its preventative and healing
effects, does the original diet have any For more information
“Physiological
short or medium term secondary effects? elimination” p. 489-490
“Sores” p. 537-538
The great majority of volunteers easily take “Weight fluctuation”
p. 588-589
the changes in diet in their stride but in a “Cleansing” p. 589
small minority, the initial phase of changes is
often accompanied by one or more of the
following:
* Tiredness
* Moderate diarrhoea Notes of side effects
* Occasional muscular pains
“RP 91” p. 187-189
* Unusual headaches “VARIOUS 5” p. 497
* Runny nose “VARIOUS 14”
* Dandruff p. 539-540
“Notes” p. 553-554
* Bloating and gas
These slight feelings of malaise are due to
the elimination from the emunctories of
undesirable molecules. This slightly
uncomfortable initial period is followed by a
period of well being. Appetite and energy For more information
“How to follow the diet”
increase and the patient has a better outlook. p. 586
Some subjects describe a feeling of physical “ease of following the
and mental renewal. diet” p. 587
W hat are the consequences of not

following the diet correctly?
Most subjects who adopt the ancestral
regime for good follow it correctly, either
perfectly or with very occasional lapses. Not
just at home but also in restaurants and at the
homes of their friends who have been
especially warned not to give them any wheat,
corn or dairy.
Some people stray too seriously and too
frequently. Some of them still get favourable
results. In general though the change in food
habits is only effective when it is applied
properly. When the diet is 90% followed, the
benefit is not 90% but on average 50%
compared to the maximum possible.
Lapses are more or less well tolerated according to the
subject and the diseases. They generally have adverse
consequences. One symptom or another of the disease will
reappear. These penalties constitute a sort of shield which
keeps the patient on the straight and narrow.
Notes on dietary lapses
“RP 26” p. 184-185 “RP
D oesn't eliminating animal milks and most grains

lead to nutritional deficiencies?
91” p. 187-189 “Results”
p. 201
“AS 3” p. 202-203
p.589 “Notes SLE 1”
Many patients fear that giving up grains and dairy will p. 223-224
mean their diet will have deficiencies; they need not worry. “Results obtained with the
hypotoxic diet”
The diet supplies an abundance of carbohydrates, fats and p. 357
proteins in the right proportions. It is rich in minerals and “patient notes”
p. 357-359
vitamins which are plentiful in raw foods. One needs
“RHEUM 37”
nevertheless to be careful to vary one's food intake. p. 361-362
Furthermore, contrary to received wisdom, elimination of “DIAB2 1” p. 422-423
“DIAB2 8” p. 423-424
animal milks does not lead to a calcium deficiency resulting in “CHRO 7” p. 508-509
osteoporosis. These two problems obsess many people because “Notes ALL1” p. 530-532
television, the press and most doctors constantly repeat the
mantra that the strength of the bones depends on their calcium
content and only a daily consumption of diary products can
supply a large enough quantity of the precious calcium. Yet I
reply firmly “No!” to these two suggestions.
Osteoporosis is not caused by bones weakened by a lack of
calcium. It is caused instead by a disturbance of the bone’s
reconstruction. For the whole of our lives, bone tissue is
renewing itself. It is broken down by osteoclasts and
reconstructed by osteblasts. Under normal conditions the
break down and the bone formation are perfectly balanced.
In some subjects, including , in particular, menopausal
women, the break down overtakes the formation. It may be
that clogged osteoblasts lower their activity or it may be that
the osteoclasts, stimulated by the presence of “waste”
molecules” in the bone tissue, increase their activity or
it may be both factors at the same time. In osteoporosis, it’s
not the calcium which disappears but the whole bone. This is
why administering strong doses of calcium, contrary to firmly
entrenched received opinion, is not capable of reversing
osteoporosis. Calcium cannot attach itself to a protein matrix
“Taking lacto-ferments”
which no longer exists. The only drugs which have shown p. 125
some beneficial effect are the oestrogens and the “Supplementing with
magnesium, trace
bisphosphonates which are osteclast inhibitors. elementsand minerals” p.
Yet, the hypotoxic alimentary regime, stripped of dairy 125-126
products, supplemented with magnesium and
silica, 70 times out of 100 stops the progression of
osteoporosis and even sometimes allows some of the lost
ground to be recovered.

This is probably dues to the fact that this way of eating
unclogs the osteoblasts, the key players in the bone
remodelling process. For more information
The danger of a lack of calcium is also an illusion. “Are there any dangers
attached to eating
Certainly, cow’s milk is very rich in calcium. However, in the raw” p. 120-121
human digestive tube, the great majority of this calcium is “Bacterial and parasitic
infections” p. 590
precipitated in the form of calcium phosphate and eliminated Pregnancy p. 406
via the stool. Only a fraction is actually absorbed.

Bioavailable calcium is supplied in more than sufficient
quantity by vegetables: beans and pulses, green vegetables,
crudities, dried fruits and fresh fruits. Calcium is a mineral
which is very abundant in the soil, where it is gathered by the
roots of plants.
Just as an additional reassurance for my readers, let’s not
forget that osteoporosis spares wild animals even though they
are weaned off milk from infancy. The change in food habits
lowers rather than increases the risk of osteoporosis.

D oesn’t repeatedly consuming raw and cooked

meats greatly increase the risks of parasitoses?
Parasites are sometimes found in meat (taenia, trichinella)
and in fish (anisakis). These parasites are killed if cooked
using high heat and for long enough. So at first sight it would
appear that you could expect problems in this area in subjects
following the hypotoxic regime.
In fact, nothing of the sort. The rare cases of parasitosis I
have encountered concerned patients who had not yet started
my method and who ate “modern”. In the 2 500 people who
follow my dietary prescriptions, from between 1 to 15 years, I
have not been informed of a single accident.
It seems as though the improvement in the intestine wall and
the digestive tube by a rational nutrition made this
environment uninhabitable for the parasites.
I do however, without fail, take some precautions against
liver flukes and trichinella, which are rare in France but
dangerous. Concerning liver flukes - avoid all cress, dandelion
or lamb’s lettuce that grows wild. Concerning trichinella - For more information
only buy good quality pork from a trusted outlet. “Weight fluctuations”
p. 588-589 “Overweight
and obesity” p. 427
“Practical results”
D oes the ancestral diet lead to
systematic weight loss, and if yes, by
p. 421-422
how much?

The impact of the change in nutrition on weight varies from
person to person. In my experience:
2% put on weight
20% stay the same weight
78% become slimmer
In most cases the loss of weight is not a cause for concern.
It often gets rid of superfluous pounds. The weight loss is
fairly slow, around 2 to 5 pounds a month. When 13 or 15
pounds have been lost, weight stabilises and then often slowly
increases over the long term.
In one in 100 cases, the weight loss is acute. It
affects individuals who are often obese at the start and it is too
fast and too pronounced. In these cases it’s best to stop the diet
for a few weeks and then to start again in stages: first the
exclusion of animal milks, then mutated grains and then foods
which are too cooked.
I s the Seignalet regime useful for sports men and

women?
Nutritionists usually recommend not consuming much
sucrose and to eat slowly digested sugars rather than rapidly
digested sugars in order to get the best from sporting activity
and to avoid hypoglycemia. For those following the hypotoxic
diet, I have different advice:
• All sugars are transformed into glucose which is the only

source of energy for our cells. There is no reason therefore
to be afraid of sugar. It’s not so much the excessive
ingestion of sugar that is dangerous but the inability of the
organism to metabolise it correctly.
• In a subject who eats “modern”, the pancreas, producer of

insulin, is more or less clogged, as are the muscles, the
adipose tissue and the liver - principle

Observations on weight loss

“RP 26 p. 184-185
“Notes SLE 1” p. 224
“MS 13” p. 254-258
“PBC 7” p. 264-266
“RHEU 23 p. 360-361
“Comments RHEU 4” p. 375-377
“Comments PSY 1” p. 391-393
“Practical results” p. 421-422
“CHRO 7” p. 508-509
“Comments” p. 532
“BEH 3” p. 550
insulin users. Any ingestion of too much sugar
or rapdly digested sugar, triggers an unstable
insulin secretion, at first too weak, then too
high, leading to excessive spikes of perglycemia,
then hypoglycemia.
• In a normal subject who eats “ancestral”, the endocrine

pancreas and the target organs for insulin are unclogged.
Sugar input sets off a physiological (normal) insulin
response, maintaining glycemia within normal limits.
• As bread and pasta are excluded, some people who consult

me, especially sports men and women, ask me where they
are going to get their slowly digested sugars from. This is
not a problem because:
a) The sugar which is slowest in the
metabolism is fructose. This is supplied in
quantity by the
large amount of fruits eaten with my method.
b) In an organism which has been unclogged
a discriminating diet, the liver can draw without
difficulty on its reserves of glycogen and fatty
acids to supply glucose on demand.
Observation of sportsmen and women

“Notes on SLE 1” p. 223-224
“COLL 10” p. 230-231 For more information
“RHEUM 23” p. 360-361 “The problem with animal
“RHEUM 37” p. 361-362 milks” p. 92-97
“ARTH 10” p. 368-369
“CRO 7” p. 508-509
c) All the sportsmen and women who adopted

my principles improved their performance.
f animal milks and mutated grains are
dangerous, what should children eat?
I
From the age of 6 onwards, progressively introduce a
nutritional regime similar to that for adults with the necessary
adjustments, (blending , vegetable milks like almond and soy).
Children that are fed in this way are less fat than the others
but they are very lively. They have much better resistance to
the ENT infections which are so common in nurseries and
schools. They are often intelligent because the gynolactose
and gammalinolic acid present in women’s milk but absent in
cow’s milk, confers good development of the brain.

I n therapeutic terms, is the hypotoxic regime as

effective in children as in adults?

Clogging diseases being, with a few rare exceptions, found
only in the adult domain, the comparison is limited to the two
other kinds of pathology: for diseases of elimination, the
proportion of successes is identical, whatever the age. For
autoimmune diseases the chances of healing are much lower
in children. We go from an average of 85% in adults to around
50% in children. An autoimmune disease which starts in
childhood will thus have a reserved prognosis.

I s the original diet compatible with a social life?

An individual who takes drugs, often contents him or herself
with carrying out his or her doctor’s orders without
understanding them. Someone who undertakes the original
type diet has, by contrast, an active role. This needs will
power and an understanding of the diet, which is not to be
followed like a religion but rather as a precise means of
preventing or healing a disease by treating the cause. p. 127 &
p. 28-29
• Inside the family, the situation is obviously a
lot easier for the patient if the other
members of the family adopt his or her way
of eating , or at least, offer some
encouragement. Things are more
complicated when family members are
hostile, or as is sometimes the case, the
family doctor is hostile to the nutritional
method.
• Restaurant meals present varying degrees of
difficulty according to the establishment. In
general, the many choices offered by the
hors-d’oeuvres, first course, main course
and desserts allows one to keep to the diet.
• When receiving invitations to dine with
friends, they should be warned in advance so
that they can exclude dairy and mutated
grain products. Cooking can be overlooked if
it is just a matter of one evening in a month.
There is no shame in explaining to friends
the rules of this rational way of eating,
which is practiced by more and more people
and which they themselves may well adopt
some day.
Translator's note:
The nuts, seeds, pulses
and grains you buy in the
shops are no longer raw!
(US readers, please excuse the English spelling of sterilisation etc.)
In the last few years, supposedly “raw” nuts, seeds, pulses , beans and cereals, even those
labelled organic and including quinoa, rice, lentils, chickpeas and buckwheat (all
indispensable parts of the Seignalet diet) and dried fruit are routinely given high temperature
steam treatments and/or solvent/gas treatment to pasteurise them. As with irradiation, the aim
of these procedures is to kill possible bacterial, mold, insect, or parasite contamination. But the
treatments denature the foods and turn live foods into dead ones. It is easy to tell which foods
have undergone these treatments because untreated, live nuts, seeds, pulses, beans and grains,
including quinoa, rice, lentils, chickpeas etc. can be sprouted. The treated versions cannot.
Look out for “truly raw”, or “sproutable” on the label. Several specialist internet sites,
especially in the US, now sell these and all of these things can be easily obtained from these
sites in the US. In the UK, www.red23.co.uk sell truly raw nuts and seeds but at the time of
writing no pulses or grains. Sproutable chick peas, lentils, buckwheat (buy "hulled"), mung
beans, sunflower seeds etc. (but no quinoa at time of writing) can be purchased in the UK from
Aconbury sprouts at www.wheatgrass-uk.com or www.organiccatalogue.com Sproutable,
unsterilised, quinoa seeds as well as some unusual sproutable peas and beans can be obtained
in the UK from www.hodmedod.co.uk I can find no sources of “truly raw” dried fruits in the
UK but Brits can obtain these sent from the Czech Republic from www.lifefood.co.uk.
In the UK, hulled, truly raw buckwheat and organic buckwheat noodles, truly raw rice and
very yummy, truly raw Kalamata olives can be obtained from www.realfoods.co.uk Realfoods
also sell organic (ie. not irradiated) exotic fruit : pineapples, coco nuts, pomegranates, mangos
etc. as well as organic avocado pears.
Individual items are listed underneath with sources, including in Australia, New Zealand,
South Africa and India.
How to prepare your live nuts and seeds
Live nuts and seeds should be soaked overnight in water (start off warm/tepid) with a little
apple cider vinegar added to kill any bacteria. Soaking in water for 10 hours gets rid of the
natural protease inhibitors (aka trypsin inhibitors) which they contain. The protease inhibitors
are nature's way of preventing untimely germination and keeping the seeds and nuts dormant
but they can affect our own protein digesting enzymes and make digestion difficult. So always
soak your “truly raw” or “sproutable” nuts and seeds for 10 hours to make them digestible. Or
you may want go one step further and germinate them to make sprouts. (Plenty of information
about sprouting on the internet and in specialist books.) Note: soaking times differ for your
various seeds, nuts, chickpeas etc. Chickpeas for example require 18 hours of soak time. For
successful sprouting, make sure you consult the abundant literature on the subject.
Preparing and storing large batches of nuts and seeds or sprouts
If you want to prepare large batches of seeds or nuts in this way you will need a dehydrator
to thoroughly dry the nuts and seeds. (This also restores the crunchiness of the soaked seeds or
nuts). Bean, lentil and chick pea sprouts can also be dehydrated and stored. (But do not
overindulge - use them sparingly as sprinkles - because dehydrated foods are hard on the
digestion, and always eat them with high moisture content, raw foods like salads.) To preserve
the live enzymes of your seeds, nuts, or sprouts, set the dehydrator heat setting at less than
118F or 48C. (Enzymes are destroyed by temperatures above that.) Dry the nuts or seeds in the
dehydrator for at least 15 hours so that all moisture is removed in order to prevent mold then
store in a sealed glass jar.
Tip: For extra insurance against mold sprinkle with vitamin c powder (can be bought very
cheap online in 500g or 1kg bags in the UK from Tradeingredients.com)
Types of sterilization treatment aka pasteurisation
Various types of heat and gas treatments are being used to sterilise nuts, seeds, beans, pulses
and grains. These treatments have come in only in the last few years (and so were unknown to
Dr. Jean Seignalet) and the so called “organic” packets of
these foodstuffs you buy in health food shops have nowadays, unfortunately, unless
otherwise expressly stated, all been treated in this way. The pasteurisation process is usually
carried out with heated team under pressure in what is called an autoclave, a reinforced,
ermetically sealed, pressure vessel or else fumigated with a solvent/gas: propylene oxide, a
known carcingogen!
Propylene oxide fumigation for non-organic foods in the US
The practice of sterilisation seems mainly to have started in the US in 2007 after batches of
almonds caused salmonella poisoning on two separate occasions in 2003 and 2004. It is now
illegal in the US to sell almonds which have not been treated - but imported, untreated
almonds can be sold. Almonds are usually either steam heated or fumigated with propylene
oxide. According to Cornucopia, a US organisation which campaigns for the repeal of the law
enforcing sterilization of almonds, 80% of the almonds are treated with propylene oxide, a
known carcinogen whose use is banned in the European Union. Almonds treated in this way
will always contain residues of propylene oxide (PO). The PO treatment cannot be used for
organic almonds. California growers produce most of the world's almond crop, so if you buy
so called “raw” almonds in the UK or US, they will be pasteurised with hot steam if organic or
almost certainly with propylene oxide if they are not organic. Strictly speaking, these
propylene oxide treated almonds should not be on sale in Europe under the existing legislation,
but how well the European law is enforced in this case is anybody's guess (probably not at all).
My guess is that apart from almonds, around 80% of non-organic dried goods outside Europe
are probably also being propylene oxide fumigated (if not irradiated) and through importation
they are probably making their way into European supermarkets as well.
According to the US Alliance for Natural Health:
“The lack of labeling is arguably a violation of Section 5 of the FTC Act, which declares
unfair or deceptive acts or practices to be unlawful. A “deceptive act” includes a “misleading
omission.” Labeling steam-heated almonds as raw is intentionally misleading; and we would
argue

that not disclosing the fact that almonds are being treated with PPO, when the public, if they
knew of the practice, would surely refuse to buy them, is extraordinarily deceptive.”
Seignalet legal, natural, untreated almonds
Luckily, there is a source of what Dr. Jean Seignalet would call “hypotoxic”, in other words
natural, untreated, almonds. These are Sicilian almonds which are larger and much more
flavoursome than the California almonds. These can be sold and purchased legally in the US
as the sterilization laws do not apply to imported almonds. In the UK, they can be purchased
from specialist, “truly raw” websites.
Australian almonds What about Australia with its own, home grown almond crops? At the
time of writing, (2014) similar legislation enforcing sterilization of almonds was being
proposed in Australia by the Australian Almond Growers Association. Even without
legislation in place, Australian almonds may well have been sterilized. If you are in doubt as
to whether your almonds are truly raw, there is a simple way to find out one way or the other
and this applies to all nuts, seeds, beans, pulses and grains. Simply soak in water overnight. If
the almonds (or other seeds or nuts) are untreated you will see them start to germinate and
sprout little tails.
New Zealand In New Zealand, both Australian and Californian almonds are available at the
“Bin Inn”, a franchise chain of 36 wholefood stores. Give the California almonds a miss
(especially if they are non-organic). Buy a small quantity of Australian almonds and test them
for sproutability before buying more and keep testing as you buy regularly.
South Africa In South Africa, the Western Cape has an ideal climate for growing almonds,
according to a director of Montagu Dried Fruit based in Montagu, South Africa but very few
almonds are actually grown there. Pecan and macademia nuts are grown on a commercial
scale. So if you are in South Africa, eat a lot of locally grown pecan and macademia nuts but
test regularly for sproutability just in case.
Encourage local production of almonds by buying any local almonds that you can get your
hands on (and test for sproutability of course).
Indian almonds India produces the native Indian almond (a different species to Sicilian and
California almonds) which has many traditional ayurvedic, medicinal uses. Indian almonds are
unlikely to have been sterilised but check for sproutability all the same. The non-Indian
almond is also widely grown in subtropical areas.
Sterilisation overview
It seems that these methods of sterilization, (high pressure steam, and propylene oxide) have
now spread to include just about every nut, seed, pulse, bean and grain, as well as dried fruit,
even those that state “organic” on the label. Thankfully, propylene oxide treatment or
irradiation treatment is not, (at the time of writing at least), allowed in the European Union, so
sterilized products of European origin are likely to have been steam treated. Quinoa, rice etc.
bought in the UK will generally have been imported from outside the European Union - so
may well have been PO treated (PO plants are a fraction of the cost of steam sterilization
plants), or even irradiated. Other methods of sterilization which may have been used include
microwave and infra-red and other, novel methods are being experimented with all the time
(just Google: “patents + sterilization”). Stringent laws restrict irradiation of foodstuffs in the
US and Europe but in Brazil, a major world food producer, anything goes, and irradiation
plants in Brazil are two a penny. So food from Brazil is very likely to have been irradiated. In
theory, local UK councils can test foods for irradiation and can prosecture transgressors – but
have you ever heard of this happening?
Sterilisation of “sproutable” seeds
The answer might seem to be to get your supplies from seed merchants selling seeds to
produce seedlings but even here there are problems because the seeds have often been treated
with ethanol or even with a weak solution of household bleach (!) or other chemical treatments
to sterilize them while retaining sproutability. If you are using this particular kind of source for
your supplies, this may not be too problematic (apart from the cost), especially if the supplier
is organic, because the overnight soaking process recommended for your chick peas, nuts
seeds etc. should remove most of the residues.
Sprouting improves your food
Sprouting greatly improves the nutrient profile, bioavailability and digestibility of foods.
Anti-nutrients are removed and there is an astonishing increase in vitamins in the sprouts as
compared to the non-sprouted seeds. The proteins are broken down into easily digested
constituent amino acids. There is plenty of information on sprouting either online or in
specialist books. I recommend starting off with the easier sprouts like mung beans. Buy your
seeds and pulses from more than one sprouting seeds supplier and compare the sproutability. If
your seeds, lentils, beans etc. don't sprout properly it may not be your sprouting technique – it
could be that the seeds have been sterilised with dilute bleach or some other chemical, making
them hard to sprout or even that the sprouting seeds supplier has purchased steam sterilised,
PO fumigated or irradiated seeds without being aware that they are sterilized.
Quinoa – will almost certainly have been steam treated if organic and if not, PO treated or
irradiated. Sproutable quinoa is available in the US from specialist internet sites. At the time of
writing, sproutable quinoa can only be obtained in the UK from hodmedods.co.uk as far as I
can ascertain. Hodmedod's quinoa is grown in Essex. It has been bred to have fewer saponins
and most of the remaining saponins are removed by a process of light abrasion with rice hulls.
In South Africa, there seems to be little awareness of the sterilisation issue and it looks like all
quinoa is imported. So quinoa in South Africa is likely to be imported and thus is likely to be
sterilised. Likewise in Australia and New Zealand. So buy from a seed merchant and grow
your own in your garden. This highly nutritious, protein packed, traditional Andean seed does
not seem all that well known yet in South Africa and India so you may have to grow your own
anyway.
Quinoa is easy to grow in your garden and gives very high yields. You can make quinoa
sprouts or just cook the quinoa. In any case, test your quinoa for sproutability every now and
again to make sure you are getting your quinoa from an honest source. Sterilized quinoa has
the saponins removed. Saponins are a sort of soapy coating of glycosides which are the
quinoa's natural defense against fungus, molds, birds and rodents. Unless the saponins are
removed, your quinoa will have a bitter taste - so your sproutable quinoa will have
to be soaked overnight then washed thoroughly (suggested: three good vigorous rinses
followed by draining) to remove them before sprouting or cooking.
Rice – will almost certainly have been sterilized (unless you live in the Indian subcontinent -
but if you do live there, test nevertheless for sproutability). Sproutable rice is by definition
whole, brown, rice. It is widely available on specialist US internet sites (as is also, sproutable
wild rice and black rice) but at the time of writing, not in the UK or Australia. Let's hope that
this book will fuel demand in these latter two countries for “truly raw” rice and other foods
and that Canadian/UK/Australian/New Zealand/South African/Indian etc suppliers will also
take note.
Cashew Nuts – these are a special case, as traditionally, removing the nuts from their outer
casing always involved steam heating, so cashew nuts have never been “truly raw”. There is a
toxic resin inside the shell layer and if this comes into contact with the nut it becomes inedible.
The steam process makes it possible to remove the nut uncontaminated. An Indonesian
supplier has developed a mechanical process for removing the shell without contaminating the
nut and so now, for the first time, “truly raw” cashews are available (from internet specialists
in the UK and US). (Soak overnight and/or sprout).
Buckwheat groats (Kuttu in Hindi, Bajara in Bengali) – buckwheat, rice and quinoa are the
only “Seignalet legal” grains. For sprouting, buckwheat grains only need to be soaked for
around 30 minutes. Full sprouting takes around 48 hours. Beware! Buckwheat groats are often
toasted or roasted. This is known as “kasha”. With the Seignalet diet we are looking to eat
food either raw or very lightly cooked so kasha is out. Buckwheat may also have been cracked
or milled. This is obviously unfit for sprouting purposes. We are looking for raw, whole
buckwheat grains which are sproutable. In the UK, lovely, organic, hulled, truly raw
buckwheat can be obtained from realfoods.co.uk . US readers are spoiled for choice. In
Australia, Sanostrading.com/au sell “raw” buckwheat. I believe it is truly raw but contact
Sanos to make sure (and test to make doubly sure). South African buckwheat is produced
locally so look around for local sources and test for sproutability. Buckwheat is called Kuttu in
Hindi in the Indian continent and is a staple. Buy local, non sterilised supplies but test for
sproutability nonetheless.Pumpkin seeds, sunflower seeds and other seeds and nuts - will, as a
rule, all have been sterilized unless they are sold as “truly raw”. Unsterilised, they can be
obtained in the UK and US from specialist “truly raw” internet sites. In Australia and New
Zealand
at the time of writing, some of these items, when produced locally, may still be obtained
unsterilised without a great deal of fanfare. Just make sure they pass the overnight soak test
and produce tails, nevertheless – and keep testing. The Western Cape, in theory, has an ideal
climate for growing seeds and nuts. Look around for local products and test for sproutability.
Pecan nuts and macademia nuts are grown commercially so if you live in SA make these your
nut staples and buy any other local seeds and nuts that you can find to encourage local
production. (Always test for sproutability of course).
Beans, lentils and peas – Beans should never be eaten raw. Most beans contain a toxin called
hemagglutinin in lesser or greater quantities which is only destroyed by cooking and/or
soaking and germinating. (Lentils and peas also contain small quantities). The hemagglutinin
blocks absorption of fats and proteins and in sufficient quantities will cause severe food
poisoning symptoms. Soy and kidney beans and their sprouts contain this in large quantities
and so should be avoided. Kidney beans are not Seignalet legal because to render kidney beans
safe, it is recommended to soak overnight, rinse, then boil for ten minutes and then simmer for
an hour. Seignalet prescribes gentle and brief cooking methods only, so therefore, cooked
kidney or soy beans are obviously not permitted.
Phytates
All beans (as do grains and lentils) also contain phytates which block the absorption of
some minerals. Soaking overnight removes most of the phytates. All beans and pulses should
therefore be soaked before cooking. Soaking and sprouting will not always destroy the
hemagglutinin, so beans and pulses should generally be soaked, sprouted then steamed.
Soaking for 12 hours plus 3 to 4 days of germination removes all hemagglutinin in mung
beans and lentils. Lentils also contain amylase (starch digesting enzyme) inhibitors which are
removed after 3 days of sprouting (Peary & Peavy, University of Kansas). An ideal Seignalet
friendly way of preparing lentils therefore is to soak them for 12 hours, sprout for 4 days then
either eat raw or steam. Again, unfortunately, your lentils may not have escaped the
sterilization lunacy (with the possible exception of the Indian subcontinent), so buy from a
“sproutable” online specialist and check for sproutability.
Chickpeas (aka garbanzo beans and gram, chana or ceci in India) – “organic” chickpeas
(aka chick peas) bought in “health food” shops in the UK and US will almost certainly have
been steam sterilized. Imported, non-organic chickpeas from outside Europe may well have
been PO treated or irradiated. “Sproutable” (ie. none sterilized) chickpeas can be purchased
from specialized “sproutable” sites in the UK and US. Those lucky Australians can purchase
genuine Australian grown raw chickpeas from www.Sanostrading.com/au and chickpeas are
also grown locally in South Africa (test for sproutability). Chick peas are also known as gram,
ceci or chana in India and they are an Indian staple. I can't imagine that Indians would be
stupid enough to sterilise them but test for sproutability just the same.
No matter how “kosher “the source, test for sproutability. In any case, cooking chickpeas
requires cooking at high heat for a long period, not permitted with the Seignlaet diet - so only
soaking overnight and then sprouting, makes them “Seignalet legal”. Soak overnight and
sprout for 3 or 4 days to remove the hemagglutinin and then steam to remove any last vestiges
of hemagglutinin (and bacterial or parasitic infection) You can make delicious humus with
sprouted and steamed chickpeas and you will find it a lot easier to digest than standard humus.
Pulses and beans contain “anti-nutrients” called phytates which block the proper absorbtion of
certain minerals. Soaking and/or sprouting of pulses and beans will reduce to almost nothing
the phytates they contain.
If you cannot buy “truly raw” or “sproutable”, at least make sure you buy organic. Even
though the products you buy may be steam sterilized, at least they will not have been PO
treated or irradiated. An added caveat for rice is that non organic rice is often grown in fields
which were previously used to grow cotton. The pesticides used for the cotton may still be
present in relatively large quantities in the soil and the pesticides contain traces of arsenic. So
make sure you always buy organic rice.
Seed and Nut Butters
Raw seed and nut butters in jars can now be obtained from specialist websites. In the UK
they can be obtained from red23. Quinoa with a nondairy pesto sauce made from chopped
basil and some raw pumpkin seed butter is to die for! Make your hummus with sprouted chick
peas and raw tahini. Do not overindulge in too much seed/nut butter though because the nuts
and seeds may not have been soaked so will still contain enzyme inhibitors.
Dried fruits
Yes, even dried fruits are now being cooked or if non organic and from outside Europe
probably gassed with polypropylene oxide or irradiated. The steam sterilisation process, from
what I can gather, entails steam at 93C or 200F under high pressure. According to Dr. Jean
Seignalet, up to around 110C and for short periods there is little damage to the molecular
structure of foods in general. But how long is the fruit being steamed for? There is also the
pressure factor. What is the heat plus pressure doing? Some fruits which were traditionally sun
dried are oven dried.
Here are three solutions:
a) Go to a wholesale fruit and vegetable market or local grower and buy a large quantity at the
height of the season. That way you will get a really good price. Dry the fruit yourself in a
dehydrator and store in sealed glass jars. Tip: For extra insurance against mold sprinkle with
vitamin c powder (can be bought very cheap online in 500g or 1kg bags)
b) Delicious fresh dates can be bought online. Packaged, pitted, dried dates are usually
liberally doused with glucose syrup.
c) I have found a specialist in online sales of raw foods in the Czech Republic. They have a
big selection of dried fruit and they assure me that all their dried fruit is sun dried with no
pasteurisation of any kind allowed. www.lifefood.co.uk
Indian cooking
Traditional Indian cooking is widely known to be very healthy. So if you are from the
subcontinent I suggest just adapting traditional North or South Indian, Bangladeshi or
Pakistani etc. recipes so that any cooking involved is less than 110 degrees C and brief.
(Retain any traditional fermentation processes as these improve the nutrient profile and
bioavailability of foods). If you are eating raw fish or meat as carpaccio, tartare or sashimi, -
as Dr. Jean Seignalet recommends, just make sure you buy from impeccable sources - deep sea
caught only, in the case of fish which is to be eaten raw and high quality beef cuts for tartare
and carpaccio and freeze for two weeks to kill any potential parasites. Non deep sea fish
should be steamed. Chicken must always be cooked through thoroughly to kill any bacterial
contamination – never eat chicken raw.
I suggest dicing into small cubes and then steaming or poaching for chicken.
 Gram flour
I suspect that gram flour, (made from chickpeas) from large producers may well have had a
sterilisation treatment with propylene oxide. Make your traditional Indian recipes that call for
batter or dough made from gram flour by putting steamed, sprouted chickpeas (aka gram, aka
chana, aka checi) into a blender. As a fermenting agent you could add a little fermented
cabbage and leave overnight. (You will need to experiment a little.)
 Yoghurt and lassi
Yoghurt is used widely in Indian cooking, (to make lassi etc.) and this pro-biotic food is a
traditional Indian insurance against food poisoning. Seignalet forbids all milk products
however so I suggest learning to make Eastern European Sauerkraut or Korean Kimchi, both
of which are made from salt fermented cabbage. It must be home made because the shop
bought stuff is always pasteurised which kills any pro-biotic effect. There is loads of
information on the internet on how to make sauerkraut or kimchi. To replace yoghurt and milk
in lassi you could put fermented cabbage in a blender with some fresh coconut. Covered and
left overnight or a couple of days in a warm place, this would ferment and give a nicely sour
taste. If you do not make coco nut/sauerkraut lassi to replace traditional milk based lassi, eat a
small tablespoonful of fermented cabbage with every meal for the probiotic effect as insurance
against food poisoning instead of the lassi.
 Dahl
This ubiquitous and delicious Indian staple is made with spit lentils or split chickpeas. Being
split, the lentils or chickpeas can no longer be sprouted of course to test whether they have
been sterilised or not. With dahl there is usually a brief period of boiling followed by a long
simmer. I think this is probably on the limit of what is Seignalet legal. I suggest buying soft,
quick cook varieties of lentils and to reduce cooking time even more, soak them for a few
hours. Soaking will affect the texture of the finished dahl so experiment with soaking and
cooking times until you find a happy medium. Or you could soak, sprout and steam whole
lentils and then put them in a blender.
(Use a blender with a glass jug.) The advantage of this method is that you can test to make
sure the lentils have not been sterilised. Make your ghee yourself so that you can use lower
temperatures than usual or use virgin coconut oil instead of ghee. Seignalet forbids butter but
this is mainly because of the milk proteins which of course are removed from ghee. I think it
will be difficult to make Indians foreswear their ghee! Cook your onions, garlic or spices at
low temperatures just until the onion and/or garlic has softened and lost any bitter taste. Do not
brown or caramelize the onions.
 Tandoori ovens
Cooking at high temperature makes food taste delicious, especially chicken. But it is the
maillard reactions that are so harmful to our gut lining that give that lovely taste. So I'm afraid
cooking in tandoori ovens is out with the Seignalet diet.
“Health food” shops
If your health food store is selling pasteurised goods but without stating they are pasteurised
on the label and with no options to buy “truly raw” or “sproutable”, make them aware that
they may be losing your business. If in the UK, ask them to stock the full selection of
Aconbury brand sproutable seeds as well as truly raw, Sicilian almonds and truly raw
sunflower and pumpkin seeds. This was written in October 2014. The poor state of affairs as
regards availability of “truly raw” and “sproutable” foods in UK “health food” shops and
elsewhere may change with increased awareness. So keep checking and make sure you reward
quality suppliers (who are mostly online of course) with your business.
What about bugs?
Sterilised foods should in theory be free of bacteria and potential parasite eggs will have been
killed. So are we taking risks by insisting on “truly raw”? Bacteria on your nuts or sprouts or
dried fruit can be killed with a solution of water and apple cider vinegar and then rinsing.
Parasites can be killed by a short soak in a weak hydrogen peroxide solution followed by
rinsing. It’s a good idea to wash your raw vegetables and fruits with this method by the way –
you can use cheap malt vinegar for the wash but rinse well because malt contains gluten.
I (a mere health nut speaking here) believe that a person in good health (and you will be if you
follow the Seignalet diet) who eats a little pro-biotic food every day (I suggest a small
tablespoonful of sauerkraut at least once a day) will have little difficulty fighting off a few
nasty bugs. There are many keen “sproutarians” who have been eating raw sprouts for many
years with no ill effects. If you are still worried, steam the sprouts to kill any potential bugs.
Copyright Chris Parkinson 23.10.14 reproduced here under license.

Conclusion
• The great results of the nutritional therapy set out in Nutrition – the
Third Medicine, do not in any way diminish the value of other
medical approaches. While we can say that there are three different
kinds of medicine, (orthodox, non conventional and nutritional) they
should not be set in opposition to each other.
• Orthodox or allopathic medicine, which is what I have practised for a
great many years, has its drawbacks and its limitations, but also its
advantages. Nothing can replace a well chosen antibiotic in a
bacterial infection or a corticosteroid injection in an angioedema
attack.
• Some non conventional medicines are often popular with patients:
homeopathy, acupuncture, osteopathy, herbalism amongst others. In
order to heal a patient, the most relevant medical technique should
be selected and where necessary, combine several different
techniques. The original diet can be combined without problems
with any other kind of medicine. p. 603
The clear improvements and the remissions reported in this work are
authentic and the numerous letters from patients bear witness to this.
These successes, which are frequent and clear cut, have a logical
explanation in mechanisms, most of whose workings I have described
in this volume. A lot of my colleagues will be sceptical when looking at
the results which I have described. I completely understand their
reaction. They learned at the faculty of medicine and during their post
university instruction that a lot of diseases have a mysterious
pathogenesis and were incurable. It is difficult for them to
acknowledge that a rational explanation exists as well as an effective
treatment. Especially when this treatment is a simple dietary regime
and not a monoclonal antibody, a cytokine or some other element
obtained by a genetic recombination technique. I don’t ask that these
doctors believe me. I simply say: try the diet with some of your
patients, make sure that it is correctly adhered to and observe the
results after a year. You will see a few failures and lots of successes.
In France, where it has restored to good health around 2 300 people
out of the 2 500 who consulted me, my patients have been the best
adverts for my work, by word of mouth. p. 593 While my book has as
its main goal to show the major advantage of healthy food in the
prevention and treatment of numerous diseases, many other elements
have been mentioned, from chemistry to physiology, from genetics to
immunology, from the origins of humans to what they will become in
the future. My belief then, is that nutrition and medicine have more or
less close connections to several other sectors of science. Food supply
is one of the branches of ecology. If one day we succeed in cleaning up
at least most of the pollution on our planet and repairing the worst of
the damage, our nutrition will then be the ancestral type, based on
organic agriculture and organic rearing of livestock.” p. 603
My last wish is that this information should be of benefit
to as many people as possible
Dr. Jean Seignalet
Indexes
Index of diseases
(refers to Dr. Jean Seignalet's original book, “Nutrition - the third medicine”)
To make it easier to consult the book: Nutrition – the Third Medicine

by Dr. Jean Seignalet, here is an index of the diseases which are
touched on. After each disease quoted, the numbers refer to page
numbers of the book (fifth edition) where it is mentioned or
expanded on. Please be aware that not all the diseases included in
this index respond positively to the diet.
(Translator’s note: If you are looking for your own disease, please note
that some diseases have one or more different names in English so if
you don’t find it immediately, check under possible alternative
names.)
A
Acne 361, 362, 490, 511-514, 520, 521, 522, 555, 556, 569, 588. See
Acute anterior uveitis (AAU) Irritis or Iridocyclitis/iridocyclitis –
193, 271. See autoimmune diseases.
Acute pancreatitis 441-442
Alopecia 289, 568
Allergies 536
Alzheimer’s 393-398. See clogging diseases.
Amylosis 442, 567, 568
Amyotrophic lateral sclerosis (ALS) 406-407
Anemia: Biermer’s (Pernicious) 290, 567, 568
Anemia: Warm Antibody Autoimmune Hemolytic (WAIHA) 290
Angina 437, 569
Ankylosing spondylitis (AS) 28, 74, 159, 191-206, 271, 360, 447,
497, 501, 507, 569 See autoimmune diseases
Antiphospholipid syndrome (antiphospholipid antibody syndrome
APS or APLS/ Hughes syndrome) 245, 290
Aphthosis 187, 537, 538, 546, 551 See elimination diseases.
Arteritis of the lower limbs 292, 410, 422, 437
Artherosclerosis 25, 26, 103, 115, 124, 145, 357, 377, 385, 402, 414,
429-438, 443, 474, 539, 591
Arthritis: Chronic Juvenile (CJA) 210, 568
Arthritis: Chronic Juvenile (CJA) Oligoarticular 216. See
autoimmune diseases.
Arthritis: Chronic Juvenile (CJA) Polyarticular 213-215. See
Arthritis: Reactive 171, 192
Arthritis: Systemic See Still’s Disease Arthritis: Osteo (Arthrosis)
362-369
Ashma 526, 534. See elimination diseases.
Autisme 383-385. See clogging diseases.
Autoimmune Addison’s 284-285. See autoimmune diseases.
Autoimmune Granulocytopenia (Agranulocytosis) 290

B
Basedow’s disease 233-239. See autoimmune diseases.
Behçet’s disease 543-554
Benign tumours 568, 569
Berger’s Disease (IgA Nephropathy) 30, 278-283, See autoimmune
diseases. Bipolar disease (disorder) (Manic depression). 407
Birdshot Retinochoroidopathy 290
Bronchitis: Chronic 523-526. See elimination diseases.
Understanding the Seignalet diet
Bullous pemphigoid 290

C
Calluses 522
Cancers 449-483. See elimination diseases.
Cataracts 124, 440, 544
Ceoliac (Celiac) disease 24, 91, 97, 159, 267-270, 279, 387. See
Chondrocalcinosis: Calcium pyrophosphate dihydrate (CPPD)
crystal deposition disease 337
Chronic Lymphoid Leukemia 30, 477, 568, 569
Churg–Strauss syndrome (C/S) 289, 545, 568
Colitis 125, 289, 354, 359, 422, 423, 447, 487, 490, 493-501, 502,
506,
546, 569, 574, 581, 583, 593. See diseases of elimination
Colitis: Colagenous 490, 496-497
Colitis: lymphocytic 490, 498, 496-497
Colitis: Microscopic 496-497 See elimination diseases.
Conjunctivitis: Allergic 490, 569 See elimination diseases.
Connective Tissue Diseases CTD 227-232. See autoimmune diseases.
Crohn’s disease 26, 50, 78, 87, 91, 96, 123, 171, 192, 196, 249, 265,
266, 279, 487, 490, 498, 499, 500-510, 544, 547, 555, 569, 592, 593.
See elimination diseases.
Chronic Fatigue Syndrome (CFS) 351, 354, 442, 561-564, 569
Chronic Rhinitis 490, 535-536, 541, 569. See elimination diseases
Chronic sinusitis 185, 506, 535, 569. See elimination diseases.

D
Dental Caries 441
Dermatitis herpetiformis (DH) (Duhring’s disease) 91, 270
Dermatomyositis 227-230. See autoimmune diseases. Diabetes
(Mellitus) type 1 (insulin dependant diabetes/juvenile
diabetes/DM1) 292-296, 568. See clogging diseases.
Diabetes (Mellitus) type 2 (insulin resistant/late onset/DM2) 30,
124, 385, 409-424, 443, 540, 569. See clogging diseases.
Duodenitis 447, 490
Dyspepsia 439. See clogging diseases.
Dystonia 405-406 See clogging diseases.

E
Eczema: Atopic (Neurodermatitis Disseminata) 514-516, 568, 569.
See clogging diseases.
Eczema: Allergic/Contact 514-515, 568, 569
Endogenous nervous depression 387-393. See elimination diseases.
Epidermolysis bullosa acquisita 290
Eosinophilic fasciitis (Shulman disease) 229 See autoimmune
diseases.

F
Fibromyalgia 347-358. See clogging diseases.
G
Gallstones (Billiary lithiasis) 440, 501, 439. See clogging diseases.
Gastritis 510. See clogging diseases.
Glaucoma 440 See clogging diseases.
Glomerulonephritis 220, 231, 274, 276, 518
Glomerulopathy (anti-basement membrane antibodies) 290
Goodpasture’s syndrome 290 Gout 374-377. See clogging diseases.
Guillain-Barré syndrome (GBS) 271-272. See autoimmune diseases

H
Hay fever 254, 255, 256, 281, 490, 535, 536, 569. See elimination
diseases. Headaches 370-383, 489, 550, 551, 560, 569
Headaches: Tension 382-383. See clogging illnesses.
Hemopathies (Haemopathies) various 438-43
Henoch–Schönlein purpura (HSP) (Anaphylactoid purpura/
Purpura rheumatica/Schönlein–Henoch purpura) 290 Idiopathic
Thrombocytopenic Purpura (ITP) 30, 150, 286-287, 504, 567, 568.
See autoimmune diseases. Hepatitis: autoimmune 257, 263. See
Horton’s disease (Giant cell arteritis/Temporal arteritis) 209, 210,
283-284, 545
Hypercholesterolemy 24, 103, 275 ,361, 369, 404, 409, 411, 425-426,
430, 436, 569. See clogging diseases.
Hypoglycemia 30, 117, 273, 409, 410, 424-425, 569. See clogging
diseases.

I
Infections (repeated/recurrent) 535-536
Infections: ENT 569. See elimination diseases.
Inflammatory Rheumatism 161, 182, 183, 186, 188, 191, 202, 207-
216, 284, 497, 554, 579, 580 See autoimmune diseases.
Inflammatory Rheumatism: not tagged 216, 569
Irritis or Iridocyclitis See acute anterior uveitis (AAU)

L
Langerhans cell histiocytosis 539. See autoimmune diseases.
S
Leukemia 30, 438, 449, 460, 466, 473, 475, 477, 478, 569. See
clogging diseases
Lipoid nephrosis 290
Lou Gehrig’s disease : Amyotrophic lateral sclerosis (ALS in US)/
Motor neurone disease (MND in UK etc)406-407
Lupus: cutaneous 223. See autoimmune diseases.
Lupus: systemic erythematosus (SLE) 29, 151, 187, 217, 219-221,
245, 550, 569. See auto-immune diseases.

M
Mastocytosis 540-541. See elimination diseases.
Medullary (Bone Marrow) Aplasia 46, 438, 439 See clogging
diseases Melanoma 45, 456, 459, 462, 473, 477, 568, 599
Migraines 78, 91, 96, 269, 270, 284, 285, 379-382, 422, 423, 569. See
clogging diseases.
Mouth (Aphous) Ulcers 537-538, 544
Multiple Sclerosis (MS) 29, 77, 91, 96, 103, 152, 167, 217, 243-256,
474, 483, 569 See autoimmune diseases
Multiple chemical sensitivity syndrome (MCS) 559-561, 568, 569
Myocardial infarction 292, 402, 430, 434-436. See clogging diseases.
Myasthenia 150, 152, 287-288, 297, 568 Myelodysplastic syndrome
(MDS) 438, 568

N
Narcolepsy 159, 290-291, 567
Nasal polyps 537. See elimination diseases.
Nervous Depression 387-393. See clogging diseases.
Non-alcoholic fatty liver disease (NAFLD) 442

O
Obesity 24, 26, 100, 103, 375, 404, 409, 410, 411, 421, 423, 424, 427-
428, 473
Osteoporosis 370-373. See clogging diseases
Otitis 405, 535
Overweight 264, 368, 369, 374, 409, 422, 423, 427, 472, 520, 539,
569. See clogging diseases.
P
Paget’s disease of bone 378
Palindromic Rheumatism (PR) 216. See autoimmune diseases.
Psoriasic rheumatism 207, 520, 569. See autoimmune diseases.
Parkinson’s disease 398-404. See clogging diseases.
Paraproteinemiar (monoclonal gammopathy) 568
Pemphigus 288. See autoimmune diseases
Peripheral neuropathy 277, 278, 291. See autoimmune diseases.
Peripheral Neuropathy: Idiopathic 273-274
Peyronie’s disease (Induratio penis plastica) 283. See autoimmune
diseases. Polyarthralgia of unknown origin 377
Polyarteritis nodosa (PAN) (Panarteritis nodosa/Periarteritis
nodosa/Kussmaul disease/ Kussmaul-Maier disease. 277-278. See
autoimmune diseases
Polymyositis (PM) 229. See autoimmune diseases.
Primary Sclerosing Cholangitis (PSC). 30, 257, 263-266, 501, See
Primary biliary cirrhosis (PBC) 259, 263
Pruritis 260, 261, 262, 263, 264, 265, 514, 522, 536, 561. See
Pseudo-systemic erythematosus (SLE) 229
Psoriasis 518-521. See elimination diseases.
Pulmonary fibrosis (idiopathic) 441. See clogging diseases.

Q
Quincke’s Oedema (Angioneurotic Oedema) 422, 423. 490, 518,
536. See diseases of elimination.

R
Reiter’s Syndrome 195
Relapsing polychondritis (Atrophic polychondritis /Systemic
chondromalacia) 231-232. See autoimmune diseases.
Rheumatoid Polyarthritis (RP) 28, 29, 74, 77, 78, 91, 144, 146, 151,
152, 159, 161-190, 207, 254, 371, 550, 569, 580, 586. See
autoimmune diseases
S
Sjögren’s syndrome 152, 159, 163, 184, 217-219, 245, 569. See
Sore throat 212, 275
Still’s Disease See Arthritis: Systemic SAPHO 30, 554,557
Sarcoidosis 81, 210, 245, 557-559, 568, 569
Sarcoma 477, 568
Schizophrenia 91, 385-387, 592
Scleroderma 217, 219, 220, 224-227, 230, 574. See autoimmune
diseases. Sjögren’s syndrome 217-219. See autoimmune diseases.
Spasmophilia 354, 359, 390, 409, 422, 423, 426-427, 489, 569

T
Tendinitis 359-361
Thrombocytemia 438, 568
Thyroid nodules 441 Hashimoto’s
Thyroiditis (Disease) 286. 567, 568. See autoimmune diseases.
Torn muscles 446

U
Ulcerative colitis (UC) 263, 498, 568, 592. See elimination diseases.
Unexplained Fatigue 442. See clogging diseases.
Urticaria 516-518
Urticarial vasculitis 518. See elimination diseases.

V
Vitiligo 30, 289, 568
Vaquez disease 438, 568

W
Wegener’s granulomatosis (WG) 274-276, 289, 545. See
List of figures and tables
(refers to Dr. Jean Seignalet's original book, “Nutrition - the third medicine”)

Figure 1 The double helix structure of DNA p. 34
Figure 2 Detail of the DNA structure p. 34
Figure 3 ABO genes p. 36
Table 1 The genetic code p. 38
Figure 4 Transcription p. 39
Figure 5 Transfer RNA p. 40
Figure 6 Protein synthesis in Eukaryotic cells p. 41
Figure 7 Vicious circle caused by frequent use of antibiotics p. 51
Figure 8 How enzymes work p. 58
Figure 9 Enzyme inhibition p. 59
Figure 10 Diagram of an enzyme cascade p. 62
Figure 11 Importance of enzymes p. 64
Figure 12 The small intestine p. 68
Figure 13 Structure of the wall of the small intestine p. 69
Figure 14 Structure of the a villus and two crypts p. 70
Figure 15 Enterocytes p. 71
Figure 16 Structure of Secretory IgA (sIgA) p. 75
Figure 17 The M cell p. 75
Figure 18 Human settlement of Europe, Asia Minor, and North
Africa at the start of the neolithic p. 85
Table 2 Characteristics of human female milk compared to cow’s
milk p. 93
Table 3 Pollution of the food supply p. 104
Table 4 Guiding principles of the diet p. 120
Table 5 Menu composition p. 123
Figure 19 B lymphocyte antigen recognition p. 131
Figure 20 Structure of T cell receptor p. 133
Figure 21 T lymphocyte recognition of a peptide antigen p. 134
Figure 21 Main structures allowing the adhesion and sending of
signals between T lymphocytes and B lymphocytes p.136
Figure 23 Immune response mechanism p. 139
Figure 24 Idiotype and anti-idiotype concepts p. 139
Figure 25 Main phenomena of acute inflammation p. 142
Figure 26 Biosynthesis of polyunsaturated fatty acids p. 146
Table 6 List of autoimmune diseases p. 151
Figure 27 HLA complex composition p. 153
Table 7 List of HLA genes p. 154
Figure 28 Spatial structure of HLA-A2 p. 155
Figure 29 Pocket of HLA-A2 p. 155
Figure 30 Biological role of HLA molecules. LMP and TAP
products p. 157
Table 8 Known associations between HLA and autoimmune
diseases p. 160
Table 9 Current RA diagnostic criteria for RP p. 162
Table 10 Possible accidents with the main drugs used
for the treatment of RP p. 164
Table 11 List of the most dangerous foods in RP p. 168
Figure 31 American origin of RP p. 170
Figure 32 A theory of the pathogenesis of RP – theory of peptide
antigen p. 176
Figure 33 Activation of T lymphocyte p. 178
Figure 34 A theory of the pathogenesis of RP – theory of protein
superantigen p. 179
Table 12 Rome criteria for diagnosis of SpA p. 198
Table 13 Frequency of the HLA-B27 antigen in
spondyloarthropathies p. 193
Figure 35 A theory of the pathogenesis of SpA p. 198
Figure 36 A theory of the pathogenesis of SLE p. 222
Figure 37 A theory of the pathogenesis of scleroderma p. 228
Table 14 Results of the Ancestral Diet in various Connective Tissue
Diseases p. 229
Figure 38 A theory of the pathogenesis of Basedow’s disease p. 237
Figure 39 Frequency of MS in various European countries p. 249
Figure 40 A theory of the pathogenesis of MS p. 250
Table 15 Progression of the liver tests for Mme. G... p. 262
Table 16 Differential diagnosis between AIH, PBC and PSC p. 265
Figure 41 A hypothesis on the pathogenesis of Berger’s disease p. 280
Table 17 Results of the dietetic regime in 6 patients with Berger’s
disease p. 281
Table 18 Autoimmune and xenoimmune diseases where the diet
should be tried as a cure p. 290
Figure 42 Frequency of DM1 in various European countries p. 293
Figure 43 A theory of the pathology of DM1 p. 295
Table 19 List of bacteria suspected of starting autoimmune
diseases p. 298
Figure 44 My view of autoimmunity p. 290
Figure 45 Chemical formula for the main hexoses p. 303
Figure 46 Saturated and unsaturated fatty acids p. 305
Table 20 The 20 essential amino acids p. 308
Figure 47 Anaerobic glycolysis p. 314
Figure 48 The Krebs cycle and oxidative phoshorylation events p. 315
Figure 49 General diagram of catabolism p. 317
Figure 50 General view of catabolism and anabolism p. 318
Figure 51 The cell p. 320
Figure 52 Structure of the plasma membrane p. 321
Figure 53 Excretion and capture of substances by the cells p. 325
Figure 54 Activation of auxiliary T lymphocytes p. 327
Figure 55 Inter cell communication p. 328
Figure 56 The cell cycle p. 331
Figure 57 Mitosis p. 332
Figure 58 Apoptosis factors p. 334
Figure 59 Apoptic degradation phase p. 335
Figure 60 Various mechanisms of clogging p. 343
Table 21 What happens to a clogged cell p. 344
Table 22 Non malignant diseases that can be explained by the
clogging of certain cells p. 344
Figure 61 Tender spots to look for in fibromyalgia p. 350
Table 23 Differential diagnosis between fibromyalgia and chronic
fatigue p. 352
Figure 62 Theory of clogging disease applied to fibromyalgia p. 355
Table 24 Characteristics of 16 patients with fibromyalgia p. 358
Figure 63 X ray signs of arthrosis p. 364
Figure 64 A theory of the arthrosis mechanism p. 366
Figure 65 The intervertebral disc p. 367
Figure 66 Cells of bone remodelling p. 371
Figure 67 Formation of uric acid p. 376
Table 25 Mains symptoms of endogenous nervous depression p. 388
Figure 70 A possible mechanism for Alzheimer’s disease p. 396
Figure 71 Anatomy and mechanism of Parkinson’s disease p. 399
Figure 72 A hypothesis of the mechanism of Parkinson’s disease
p. 401
Table 26 Characteristics of the 11 patients p. 403
Figure 73 Insulin secretion and its clogging p. 413
Figure 74 Utilisation of insulin and its clogging p. 416
Figure 75 A hypothesis of the pathology of DM2 p. 420
Figure 76 Stages in the development of artherosclerosis p. 433
Table 27 Classification of cancers according to their frequency in
France p. 450
Figure 77 Stages in the evolution of a cancer p. 458
Table 28 Main serum tumour markers p. 459
Figure 78 How clogging can lead to cancer p. 468
Figure 79 Main role of neutrophils and macrophages p. 469
Table 29 Prevention of cancers – comparison between classic
accepted wisdom and the hypotoxic diet p. 472
Figure 80 Pathology of elimination p. 488
p. 488 Differences between UC and Crohn’s p. 499
Figure 81 A hypothesis of the pathology of Crohn p. 503
Table 31 Chrohn’s disease: dangerous foods p. 505
Figure 82 A hypothesis of the pathogenesis of acne p. 513
Figure 83 A hypothesis of the pathogenesis of psoriasis p. 521
Figure 84 A hypothesis of the pathogenesis of asthma p. 531
Figure 85 A hypothesis of the pathogenesis of Behçet’s disease
p. 548
Table 32 Characteristics of 12 patients with Behçet’s disease
p. 549
Figure 86 A hypothesis on the pathogenesis of SAPHO p. 555
Table 33 Distribution of lesions in Sarcoidosis p. 557
Figure 87 Pathogenesis of Chronic Fatigue Syndrome p. 563
Figure 88 Design showing how the theory works as a whole p. 566
Table 34 Diseases which resist the hypotoxic regime p. 568
Table 35 Results of the diet in autoimmune diseases p. 570
Table 36 Results of the diet in clogging diseases p. 571
Table 37 Results of the diet in elimination diseases p. 572
Table 38 Results of the diet in complex diseases p. 573
Table 39 Causes of failure with the hypotoxic regime p. 575
Figure 89 Increases in the earth’s temperature p. 597

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Dr.

I was very excited to translate this brief guide by the daughters of

N utrition – the third medicine, this major work by Doctor Jean

T he reference book the guide you have in your hands refers to is

A n ex-intern of the hospitals of Montpellier, graduating from the

T hat medical science has made great progress

asthma, degenerative illnesses etc.), have become

• The method’s limitations p. 568-567, p. 581-582 p. 592

T he nutritional method requires that the

• These proteins synthesised by our cells can For more information

small molecules will be able to pass through

Some diseases like cystic fibrosis or

For Dr. Seignalet, another group of genes

While in France, delicious heirloom

PRODUCTION AND DEMOGRAPHICS

T he development of multifactorial diseases

nutritional substances to absorb. “How enzymes work”

barrier between the human organism and copious

• Affected by the intestinal wastes (food, bacteria, pollutants

• For Dr. Seignalet, the small intestine is a

“The choice of emunctory probably depends

Therapeutic successes are just as clear cut. It’s

The hypotoxic regime often extinguishes the

D r. Seignalet’s nutritional method offers a

Any number of different types of daily menu is

R aw food should have pride of place but

preparation which assures an optimum daily

Smoked foods: “Smoked foods, meats and

• Oils and vinegars

• Don’t forget lemon juice

• Grains and nuts

T he first difficulty in eliminating animal dairy

Cases of Coeliac (also Celiac) disease

W hole and balanced, Jean Seignalet's diet

with no or little water (“a l'étouffe”), or gentle

handy for quick pancake or crepe making.

To improve digestion of seeds and nuts,

example, are particularly flavoursome and

Animal milks and numerous grains

Dangerous cooking methods

• All raw vegetables: garlic, carrot, celery, mushroom, cucumber, marrow,

H ow long does it take to see an effect

W hat are the consequences of not

D oesn't eliminating animal milks and most grains

D oesn’t repeatedly consuming raw and cooked

I s the Seignalet regime useful for sports men and

• All sugars are transformed into glucose which is the only

• In a subject who eats “modern”, the pancreas, producer of

Observations on weight loss

• In a normal subject who eats “ancestral”, the endocrine

• As bread and pasta are excluded, some people who consult

Observation of sportsmen and women

c) All the sportsmen and women who adopted

I n therapeutic terms, is the hypotoxic regime as

I s the original diet compatible with a social life?

Preparing and storing large batches of nuts and seeds or sprouts

Types of sterilization treatment aka pasteurisation

Propylene oxide fumigation for non-organic foods in the US