raw food

Comida viva

Brotos, grãos, sementes, raízes. Conheça o menu da moda, que, além de delicioso e supernutritivo, oferece uma alternativa para a saúde – a sua e também a do planeta – e desperta o apetite de quem quer ganhar energia sem precisar cozinhar nada

 

Liliane Oraggio

 

Você já sabe que consumir verduras frescas, grãos e sementes é um prêmio para a saúde e a silhueta. Agora, imagine um cardápio tão fresco e natural queos ingredientes – orgânicos, para o bem da Terra – ainda estão vivinhos na hora de comer. Assim é a comida viva, que prioriza o consumo de alimentos crus e grãos germinados. Para experimentar, não é preciso fazer nenhuma mudança radical em sua dieta do dia a dia. “Em vez de restringir demais, preferimos estimular a introdução de itens saudáveis.

Desse modo, o próprio corpo tende a fazer escolhas melhores a cada refeição”, explica o cirurgião Alberto Peribanez Gonzalez, doutor em microcirculação e nutracêutica (especialidade que estuda o poder curativo dos alimentos) e autor do livro Lugar de Médico É na Cozinha (Ed. Alaúde). Ele acredita que apenas os alimentos vivos são capazes de eliminar de forma eficaz resíduos e toxinas acumulados em nosso organismo.

Outra vantagem é o preparo rápido: basta um bom liquidificador, facas e peneiras. O fogão (usado apenas para amornar sopas e ensopados de vegetais) deixa de ser protagonista. “A digestão é mais fácil, o que contribui para aumentar a disposição, já que se gasta bem menos energia no processo digestivo”, explica Ana Branco, pesquisadora alimentar e pioneira da comida viva no Brasil. Para ela, que também é professora de desenho industrial na PUC-Rio, essa opção alimentar é uma espécie de arte. “Desperta os sentidos e a criatividade”, diz a mestra, que há 15 anos coordena o projeto Convivências com o Biochip, em que são investigados os poderes dos frutos da Terra.

“A s sementes germinadas são como um chip que concentra energia vital; daí vem o nome biochip. Antes, minhas oficinas eram procuradas para curar doenças. Hoje, muita gente vem porque realmente gosta. Já cheguei a formar grupos de 150 pessoas. Para quem não sabe cozinhar, então, é uma beleza. Por isso, atrai muitos homens e jovens em busca de vitalidade.”

Segundo Ana, depois de uma semana tomando suco verde enriquecido com brotos (veja a receita do Suco da Luz do Sol*), já é possível sentir a diferença. “Um copo de 300 mililitros supre as necessidades calóricas e proteicas por até três horas, diminui a acidez gástrica e regula o intestino”, completa o médico Alberto Gonzáles. Ela também recomenda experimentar e incorporar ao cardápio alternativas como o “canelone vivo”, cuja massa é feita com finas fatias de abobrinha crua, o que dá a mesma textura do macarrão al dente. No recheio, em vez de queijo, pasta de castanha-do-pará (veja no site esta e outras receitas).
A história do mineiro Flávio Passos, 27 anos, chef de cozinha, é considerada exemplar pelos adeptos dessa nova onda: ele revela que, quando garoto, consumia somente enlatados, batatas fritas, refrigerantes, chocolate, macarrão instantâneo e nada de alimentos naturais, como verduras e frutas, nem grãos integrais.

Costumava sentir tonturas, dores de cabeça e enjoos. Aos 15 anos, descobriu que estava com cirrose, grave doença do fígado. “Quando tive que cuidar da alimentação, percebi que era difícil cortar o que fazia mal e apenas acrescentei verduras, legumes e grãos integrais. Melhorei e, há anos, controlo a doença sem medicamentos”, comemora. Flávio acabou estudando nutrição e tornou-se professor de alimentação viva.

SUCO DA LUZ DO SOL
Ingredientes:
2 maçãs, sem sementes, em pedaços.
Um punhado de legumes e raízes crus, como cenoura, pepino, abóbora, abobrinha, nabo, inhame, quiabo, couve-flor, gengibre (para um toque picante) Um punhado de folhas verdes comestíveis, como couve, chicória, hortelã, almeirão, rúcula, agrião Um punhado de sementes de girassol germinadas (veja abaixo como germinar)

Preparo: Primeiro, coloque as maçãs na centrífuga. Junte os grãos germinados, em seguida as folhas, os legumes e a raiz. Beba imediatamente.
Obs. Prefira os orgânicos e varie sempre os ingredientes. A maçã equivale à água do suco e deve ser o elemento constante. Se quiser, pode acrescentar outras frutas, exceto melão e melancia. Não coloque água e regule o sabor a gosto: a maçã acentua o doce; folhas escuras, o amargo.

BROTO LEGAL
É possível fazer o suco verde sem os brotos, mas eles o enriquecem, pois concentram as qualidades nutritivas da planta. Ana Branco ensina a fazer a germinação:
1. Compre sementes cruas de girassol sem casca (vendidas em boas casas de produtos naturais).
2. Coloque de 1 a 3 colheres (sopa) das sementes em um vidro de boca larga. Cubra com água limpa.
3. Deixe de molho por uma noite ou, no mínimo, por oito horas.
4. Cubra o vidro com um pedaço de filó, prenda o tecido com um elástico e emborque o vidro para escorrer. Enxágue bem os grãos em água corrente. Escorra novamente.
5. Incline o vidro em um escorredor, em lugar sombreado e fresco. Deixe mais oito horas 6. Antes de comer ou adicionar ao suco, sempre lave os brotos em água corrente esfregando muito bem para eliminar todos os resíduos e gases tóxicos naturais da germinação.

Mais informações, outras receitas e dicas para montar uma horta vertical no site da Revista Claudia.

Você já sabe que consumir verduras frescas, grãos e sementes é um prêmio para a saúde e a silhueta. Agora, imagine um cardápio tão fresco e natural queos ingredientes – orgânicos, para o bem da Terra – ainda estão vivinhos na hora de comer. Assim é a comida viva, que prioriza o consumo de alimentos crus e grãos germinados. Para experimentar, não é preciso fazer nenhuma mudança radical em sua dieta do dia a dia. “Em vez de restringir demais, preferimos estimular a introdução de itens saudáveis.

Desse modo, o próprio corpo tende a fazer escolhas melhores a cada refeição”, explica o cirurgião Alberto Peribanez Gonzalez, doutor em microcirculação e nutracêutica (especialidade que estuda o poder curativo dos alimentos) e autor do livro Lugar de Médico É na Cozinha (Ed. Alaúde). Ele acredita que apenas os alimentos vivos são capazes de eliminar de forma eficaz resíduos e toxinas acumulados em nosso organismo.

Outra vantagem é o preparo rápido: basta um bom liquidificador, facas e peneiras. O fogão (usado apenas para amornar sopas e ensopados de vegetais) deixa de ser protagonista. “A digestão é mais fácil, o que contribui para aumentar a disposição, já que se gasta bem menos energia no processo digestivo”, explica Ana Branco, pesquisadora alimentar e pioneira da comida viva no Brasil. Para ela, que também é professora de desenho industrial na PUC-Rio, essa opção alimentar é uma espécie de arte. “Desperta os sentidos e a criatividade”, diz a mestra, que há 15 anos coordena o projeto Convivências com o Biochip, em que são investigados os poderes dos frutos da Terra.

“A s sementes germinadas são como um chip que concentra energia vital; daí vem o nome biochip. Antes, minhas oficinas eram procuradas para curar doenças. Hoje, muita gente vem porque realmente gosta. Já cheguei a formar grupos de 150 pessoas. Para quem não sabe cozinhar, então, é uma beleza. Por isso, atrai muitos homens e jovens em busca de vitalidade.”

Segundo Ana, depois de uma semana tomando suco verde enriquecido com brotos (veja a receita do Suco da Luz do Sol*), já é possível sentir a diferença. “Um copo de 300 mililitros supre as necessidades calóricas e proteicas por até três horas, diminui a acidez gástrica e regula o intestino”, completa o médico Alberto Gonzáles. Ela também recomenda experimentar e incorporar ao cardápio alternativas como o “canelone vivo”, cuja massa é feita com finas fatias de abobrinha crua, o que dá a mesma textura do macarrão al dente. No recheio, em vez de queijo, pasta de castanha-do-pará (veja no site esta e outras receitas).
A história do mineiro Flávio Passos, 27 anos, chef de cozinha, é considerada exemplar pelos adeptos dessa nova onda: ele revela que, quando garoto, consumia somente enlatados, batatas fritas, refrigerantes, chocolate, macarrão instantâneo e nada de alimentos naturais, como verduras e frutas, nem grãos integrais.

Costumava sentir tonturas, dores de cabeça e enjoos. Aos 15 anos, descobriu que estava com cirrose, grave doença do fígado. “Quando tive que cuidar da alimentação, percebi que era difícil cortar o que fazia mal e apenas acrescentei verduras, legumes e grãos integrais. Melhorei e, há anos, controlo a doença sem medicamentos”, comemora. Flávio acabou estudando nutrição e tornou-se professor de alimentação viva.

SUCO DA LUZ DO SOL
Ingredientes:
2 maçãs, sem sementes, em pedaços.
Um punhado de legumes e raízes crus, como cenoura, pepino, abóbora, abobrinha, nabo, inhame, quiabo, couve-flor, gengibre (para um toque picante) Um punhado de folhas verdes comestíveis, como couve, chicória, hortelã, almeirão, rúcula, agrião Um punhado de sementes de girassol germinadas (veja abaixo como germinar)

Preparo: Primeiro, coloque as maçãs na centrífuga. Junte os grãos germinados, em seguida as folhas, os legumes e a raiz. Beba imediatamente.
Obs. Prefira os orgânicos e varie sempre os ingredientes. A maçã equivale à água do suco e deve ser o elemento constante. Se quiser, pode acrescentar outras frutas, exceto melão e melancia. Não coloque água e regule o sabor a gosto: a maçã acentua o doce; folhas escuras, o amargo.

BROTO LEGAL
É possível fazer o suco verde sem os brotos, mas eles o enriquecem, pois concentram as qualidades nutritivas da planta. Ana Branco ensina a fazer a germinação:
1. Compre sementes cruas de girassol sem casca (vendidas em boas casas de produtos naturais).
2. Coloque de 1 a 3 colheres (sopa) das sementes em um vidro de boca larga. Cubra com água limpa.
3. Deixe de molho por uma noite ou, no mínimo, por oito horas.
4. Cubra o vidro com um pedaço de filó, prenda o tecido com um elástico e emborque o vidro para escorrer. Enxágue bem os grãos em água corrente. Escorra novamente.
5. Incline o vidro em um escorredor, em lugar sombreado e fresco. Deixe mais oito horas 6. Antes de comer ou adicionar ao suco, sempre lave os brotos em água corrente esfregando muito bem para eliminar todos os resíduos e gases tóxicos naturais da germinação.

Mais informações, outras receitas e dicas para montar uma horta vertical no site da Revista Claudia.


 
 

 

Curso Prático e Teórico

de ALIMENTAÇÀO VIVA

Marina Hetenyi Francini

terapeuta holística

“A Alimentação Viva é um dos segredos
de juventude e vitalidade
mais preciosos para se conhecer
no novo milênio.”

A Alimentação Viva se baseia no respeito à ENERGIA DE VIDA da qual
somos feitos. Não é uma dieta, mas é um estilo de vida que reconhece,
como fundamento da existência, a energia — ou consciência vital. Em
outras palavras, reconhece que tudo no Universo está vivo e tem
propósito. Considera que nosso corpo, composto por células vivas, precisa
de alimentos vivos para manter a saúde, o bem estar e a alegria que são
suas condições naturais.

Quando se fala de Alimentação estamos entrando num tema muito
extenso e que não está limitado exclusivamente àquilo que geralmente
chamamos de comida. A cada momento do nosso dia a dia estamos
fazendo escolhas de coisas que necessitarão de digestão, assimilação;
podemos nutrir-nos ou envenenar-nos, poluir-nos. Tomamos a maior
parte de tais decisões de forma automática – quase inconsciente. Muitas

vezes, não temos nunca tomado o tempo suficiente para refletir e saber
em base a que estamos escolhendo nem quais as conseqüências.

Há alimentos para o corpo físico, e outros para nossa mente, nossos
sentidos e nosso espírito, ou seja: respiração, pensamentos, palavras,
emoções, relacionamentos, leituras, músicas, cores, etc. Algo que
sabemos é que precisamos alimentar-nos para nos mantermos vivos.
Trata-se de um bom ponto de partida, porque nos indica uma
responsabilidade individual precisa nesse sentido. Se observarmos que
somos seres vivos, não é difícil entender que precisamos de alimentos
vivos para manter a saúde, o bem estar e a alegria.

Outro aspecto que é importante lembrar quando pensamos em
Alimentação é que temos um campo energético eletromagnético de
consciência que sustenta o nosso ser físico que precisa ser recarregado e
nutrido. As qualidades vibratórias dos alimentos que escolhemos têm uma
influencia neste campo sutil, ao mesmo tempo em que atuam no corpo
mais denso. Por isso, a importância de privilegiar os produtos que
mantêm intactas suas características energéticas vitais.

A maior parte dos nossos hábitos de vida traz para nós uma realidade
interior acida em lugar de alcalina e isto dificulta tremendamente a nossa
capacidade de atuar em níveis sutis, nos relegando à realidade física
como único reino de manifestação. Aquilo que precisamos recuperar é
justamente esta condição alcalina para que o nosso veiculo físico possa
funcionar como uma bateria e ao mesmo tempo uma antena e
instrumento radio. Assim como uma pilha acida não condensa a energia
suficiente para fazer funcionar aparatos, um ser humano não alcalino
também não consegue cumprir, nem sequer lembrar, a função pela qual
veio ao mundo.

Uma Alimentação para a Vida dá prioridade a alimentos frescos, sem
cozimento, preferivelmente de origem orgânica (livres de pesticidas e
fertilizantes químicos) e aproveita a contribuição especial dos brotos,
reconhecendo neles uma maneira simples, prática e econômica de receber
a mais concentrada forma de energia de vida comestível.

Os alimentos vivos, e entre eles principalmente os brotos, nutrem com
sua energia de alta freqüência vibratória, além das células que constituem
o nosso corpo físico, os campos energéticos sutis que sustentam a vida
física. Quando nos alimentamos da forma que a Natureza desenhou para
nós, liberamos uma quantidade enorme de energia, normalmente
utilizada para re-equilibrar os resultados dos nossos hábitos errôneos.
Quando os nossos campos energéticos sutis estão livres desta tarefa,
acontecem dentro de nós sinapses, antes inimagináveis e podemos
habitar conscientemente o nosso ser multidimensional.

O alimento cru contém as enzimas
necessárias para ser digerido

O Dr. Edward Howell, que dedicou sua vida ao estudo das enzimas,
concluiu que estas conduzem a energia vital. Todos os organismos

possuem uma variedade quase infinita de enzimas que atuam como
catalisadores das mais diversas funções. No corpo humano foram
encontradas milhares delas, entre elas doze implicadas na digestão.

Segundo o exemplo dado pelo Dr. Howell em seu livro Enzyme Nutrition,
o ser humano recebe, ao nascer, uma doação grande, embora limitada,
de enzimas — ou energia vital — como se fosse uma soma de dinheiro
depositada no banco. Se, durante a vida, retiramos energia vital dessa
conta, sem ter o cuidado de fazer depósitos, vai chegar o momento em
que a conta se esgotará.

Se comemos, por exemplo, uma maçã crua, aproveitamos as enzimas
ativas que promovem a sua fácil digestão. Trata-se das mesmas enzimas
que provocam a putrefação da fruta (quando não é utilizada). Quando
isso acontece com uma fruta caída da árvore sobre o solo, nutrientes
orgânicos são devolvidos à Mãe Terra, completando o ciclo vital da fruta.
Em condições favoráveis, é possível que as sementes brotem, dando lugar
ao crescimento de uma nova planta.

A situação é diferente se comermos o alimento cozido. Ao serem expostos
a uma temperatura superior a 50º C ou a certo tipo de radiação as
enzimas se tornaram inativas. Nesse caso nosso corpo precisa fornecer as
enzimas digestivas necessárias, valendo-se da reserva de energia vital.
Quando a comida é constituída principalmente por alimentos cozidos e /
ou processados industrialmente, investimos a maior parte de nossa
reserva de energia.

O prejuízo, ao cozinhar os alimentos, não se limita à perda total das
enzimas, perdem-se também muitas vitaminas — às vezes totalmente
como no caso da vitamina B12 — e ocorrem alterações nas gorduras, nos
minerais e nas proteínas, que deixam de ser metabolizados como antes,
convertendo-se, muitas vezes, em toxinas.

O caso do forno de microondas é ainda mais grave, porque as intensas
radiações destroem campo energético dos alimentos, desvitalizando-os e
modificando sua estrutura molecular que não é reconhecida
geneticamente pelo nosso metabolismo. Este entra em estado de alerta,
como na presença de agentes patogênicos — um fenômeno chamado de
leucocitose digestiva. Isso acontece cada vez que ingerimos algum
alimento cozido ou processado (também balas, bolachas, salgadinhos,
refrigerantes). O número de leucócitos (glóbulos brancos) no sangue
aumenta e se normaliza somente uma hora e meia após cada refeição.
Isto não acontece com os alimentos crus.

As gorduras, em estado natural — cru — contêm também elementos
ativos que permitem a sua metabolização. Ao cozinhar, perdem-se estes
elementos e as gorduras assumem uma forma que o organismo não
consegue metabolizar. Por esta razão, o abacate e as sementes
oleaginosas não torradas — consumidas com moderação — não produzem
um acúmulo de gorduras saturadas prejudicial para a saúde, como as
carnes, óleos, manteiga, margarina e azeite cozidos.

É fundamental reduzir ao mínimo o consumo de gorduras cozidas e saber
que somente os azeites e óleos prensados a frio mantêm intactos seu
valor nutritivo. Em todos os demais casos, as sementes e as azeitonas
foram tratadas com altas temperaturas para obter maior quantidade de
azeite.

Uma contribuição inestimável nos dão as sementes germinadas, sempre
que forem ingeridas em seu estado natural — cru. Elas oferecem
importantes depósitos em nossa reserva de energia vital. Observamos
durante o processo da germinação, uma potencialização dos valores
nutritivos e da energia vital da semente. Isto é fácil de entender se
pensarmos que a semente, antes de brotar, contém — em estado latente
— toda a informação necessária para o crescimento da planta completa.
Quando germina, este potencial todo entra em movimento numa explosão
energética comparável à do Big Bang de que falam os astro-físicos
contemporâneos.

É importante que cada um tome consciência de sua responsabilidade
frente à própria saúde, o que favorece, no transcurso da vida, o equilíbrio
como medida preventiva e, em caso de doença, o empenho para obter a
cura. Sem uma tomada de consciência e uma mudança de atitude, não
pode haver cura real. Não existem doenças incuráveis e sim doentes
incuráveis.

Hoje existe a obsessão de definir a doença, que deve ter um nome, como
se daquilo dependesse a cura. Gastam-se enormes quantias em exames
com aparelhos caríssimos, quando sabemos que podemos tratar com a
Alimentação Viva todo tipo de doença, que não esteja na etapa final.
Neste caso, conseguimos unicamente melhorar a qualidade de vida.

M á nutrição e toxemia

A nível da alimentação, toda enfermidade é causada por uma toxemia
(alto nível de toxinas em nossas células) provocada pela ingestão de
alimentos que satisfazem apenas ao paladar, enchem a barriga, mas são
deficientes em nutrientes e elementos vitais.

A toxemia depende de uma série de fatores que vão se somando. O ar
contaminado das concentrações urbanas, a água com seus minerais nem
sempre metabolizáveis, o estresse, o abuso de álcool, tabaco, carne,
medicamentos, drogas, excitantes, o contato com substâncias tóxicas no
lugar de trabalho ou em casa — são todos fatores que contribuem para o
excesso de toxinas no organismo.

Um fator essencial encontramos nos alimentos do mundo contemporâneo.
São os resíduos de agrotóxicos nos vegetais; os hormônios e antibióticos
em carne e ovos; as substâncias químicas utilizadas para processar
alimentos — por exemplo, para branquear açúcar, farinha e sal — os
conservantes nas carnes frias e nos produtos em lata e em garrafa, os
corantes e sabores artificiais, as vitaminas sintéticas adicionadas que o
organismo não metaboliza, etc.

Outro fator que contribui para a intoxicação do nosso corpo é comer
quando ainda não terminou a digestão da refeição anterior e comer
quando irritado ou ressentido. Isso transforma aquilo que está no
estômago em substância tóxica que sobrecarrega os órgãos de
eliminação.

A mesma coisa acontece quando ingerimos alimentos que precisam de
tipos diferentes de digestão como, por exemplo, comida cozida e frutas.
Frente à mistura de alimentos não compatíveis, o organismo mais
sensível reage, apresentando sintomas como azia, peso, gases, sentir de
novo o sabor de algo já ingerido, fezes soltas, etc.

O acúmulo das substâncias tóxicas debilita o sistema imunológico,
conseqüentemente, o organismo não será capaz de resistir à presença de
elementos patogênicos. Compreender que a toxemia é a causa
fundamental de todas as doenças, permite definir claramente o caminho
para a saúde: favorecer a eliminação dos venenos e fortalecer a
defesa imunológica natural, introduzindo no corpo os alimentos capazes
de fornecer os nutrientes necessários para seu bom funcionamento.

As lavagens intestinais (enemas), sobretudo nos primeiros quinze dias de
transição para a nova alimentação, revelam-se de grande ajuda,
especialmente quando aparecem sintomas de desintoxicação. É boa
norma efetuar periodicamente uma lavagem intestinal, mesmo que o
intestino funcione regularmente.

Citamos novamente Hipócrates:

“Doenças não atacam as pessoas como um raio em céu azul
mas são conseqüências de contínuos erros contra a Natureza”

Todo alimento cru precisa ser ingerido antes dos alimentos cozidos, pois
sua digestão é mais simples. Saladas e frutas vêm sempre antes de
qualquer comida cozida. Tomar suco ou refrigerante na hora da comida
provoca fermentação e putrefação no trato digestivo. Quando comemos
bastante salada, principalmente folhas, não há necessidade de líquidos na
hora da refeição para não diluir os sucos gástricos. Sentimos sede
durante as refeições quando não bebemos água suficiente nos intervalos
entre as refeições e porque a comida é excessivamente temperada e / ou
gordurosa.

Terapia dos sucos verdes

Entre os brotos, destacam-se os grãos que são germinados em terra
durante sete ou mais dias, segundo o clima e a altitude do lugar. Trata-se
do trigo, cevada, aveia, centeio, milho — todas aquelas sementes que
produzem brotos parecidos à humilde grama (monocotiledôneas). São
plantas que possuem enorme capacidade reequilibradora e nutriente
para o organismo humano por serem alimentos praticamente completos.
Ocupam um lugar muito importante na Alimentação Viva, tanto no
aspecto preventivo como no de cura. Podem ser considerados como
suplementos multivitamínicos e multiminerais, lembrando que também

possuem os aminoácidos essenciais, a clorofila e as enzimas (o trigo
verde contém 17 aminoácidos, entre eles os 8 essenciais).

A molécula da clorofila é igual àquela do sangue, com a diferença de que
no núcleo da célula de hemoglobina encontra-se ferro, enquanto que no
núcleo da célula de clorofila encontra-se magnésio. Quando ingerida, a
clorofila vai diretamente ao sangue e seu núcleo transforma-se em ferro,
como se efetuasse uma transfusão. Além disso, seu alto teor em oxigênio
ativa todas as funções corporais, proporcionando uma ação bactericida
completa. Para aproveitar as qualidades “milagrosas”, é preciso extrair o
suco da planta com um aparelho tipo moinho de grãos. Quando utilizamos
um liquidificador perdemos muito do seu poder energético e nutritivo. O
suco é ativo (vivo) durante somente meia hora. Após este tempo o
suco oxida, muda de cor e sabor e torna-se tóxico.

A quantidade máxima a tomar de uma vez é de 60 g, que é o limite
metabolizável. No caso de pessoas muito sensíveis, é necessário começar
com doses muito pequenas, quer dizer com colheradas. No bebê e animal
pequeno, podemos ministrar com conta-gotas. Podemos tomar o suco
diariamente ou por épocas. Algumas pessoas não conseguem dormir, se o
tomarem à noite. O uso freqüente mantém o organismo livre de
parasitas. Além de tomar o suco por via oral, o suco pode ser utilizado
como desinfetante e cicatrizante em cortes, queimaduras e feridas, assim
como no tratamento local de eczemas, psoríase, fungos, úlceras,
gangrenas. É utilizado também na inflamação dos olhos e ouvidos e para
aplicação vaginal e retal. É possível aproveitar as propriedades do suco de
brotos verdes também em forma de emplastro. As pessoas que fazem uso
de argila, podem utilizá-lo no lugar da água para diluir a terra.

As plantas irradiam vitalidade

É importante que a pessoa doente seja responsável pelo crescimento dos
seus próprios brotos e plantas verdes, porque receberá também a energia
vital das plantas enquanto cuidar delas. Isto é parte fundamental da
mesma terapia. A doença representa — de certa maneira e em graus
diferentes — uma perda do desejo de viver. O contato com a terra e a
vida em germinação é de grande ajuda para restabelecer a conexão
profunda com a Vida. É possível observar bons resultados com adultos —
e também crianças — depressivos, hiperativos, instáveis emocional e
psiquicamente.

Aconselha-se também usar pratos com grama de cereais como
purificadores e energizadores do ambiente — chamados pelo Dr. Edmond
Bordeaux-Szekely de “pilhas biogênicas” — principalmente em locais onde
há concentração de campos eletromagnéticos que prejudicam a saúde
(computador, televisão, etc.). Para esta finalidade as plantas podem ser
cultivadas em recipientes menores. Trocamos com plantas novas quando
a grama torna-se amarela. Essas Pilhas Biogênicas são de grande ajuda
para os animais domésticos que vivem nas cidades. Podemos deixá-las ao
seu alcance para que delas façam uso espontaneamente, da mesma
forma que usariam os “matos” encontrados na natureza.

A transição para a Alimentação Viva

Minha experiência pessoal como membro da equipe do Instituto de
Alimentação Viva da Dra. Ann Wigmore em Porto Rico, me mostrou
repetidamente que não há problema algum em passar, de um dia para
outro, da alimentação “normal”, qualquer que seja, para a Alimentação
Viva — em qualquer idade.

As dificuldades que podem aparecer, são mais de ordem mental —
devidas a nossos hábitos de toda uma vida — do que física. Algumas
pessoas — por efeito de seu alto nível de toxemia — podem apresentar
problemas nos primeiros dias (enjôo, dor de cabeça, cansaço, diarréia,
vômito, febre, vontade de chorar, sentimentos de raiva, angústia, etc.).
Esses sintomas podem ir e vir, durante uma semana, às vezes quinze
dias. Por esta razão é melhor que a pessoa descanse bastante durante a
desintoxicação.

O mal-estar é produto da ação desintoxicante da dieta — as toxinas
começam a circular no organismo para serem eliminadas. Estas reações
são conhecidas com o nome de “crises de cura” — não há motivo para
alarme — é uma indicação de que o corpo está reagindo corretamente.

Começamos diretamente com a Alimentação Viva

Na prática da Alimentação Viva, observamos que as crises de cura são
muito mais suaves do que durante outros métodos naturais de
desintoxicação (macrobiótica, jejum total prolongado, jejum com sucos de
frutas e vegetais). Isto se deve ao fato de que a Alimentação Viva tem, ao
mesmo tempo, um efeito desintoxicante e de regeneração celular, através
do aporte dos nutrientes que as células doentes precisam para se
reconstruir corretamente.

Não se aconselha, portanto, fazer um jejum antes de começar a
Alimentação Viva. É desnecessário e contraprodutivo. Nas pessoas muito
doentes, pode ocorrer uma crise de cura de tais proporções, que suas
limitadas reservas de energia não suportam. O jejum é para a pessoa
saudável que, por razões da busca espiritual, sinta essa necessidade.

Benefícios da Alimentação Viva

A prática da Alimentação Viva provoca, com o tempo, a total recuperação
de nosso bem-estar, da alegria que sentíamos quando crianças e que se
perdeu de alguma forma. Ao mesmo tempo, tudo se torna mais
perceptível. É como dar-se conta de ter dormido, aceitando por normais
uma série de condições desnecessárias. Em lugar de peso,
experimentamos leveza e claridade.

A doença não tem cura definitiva

O doente, que recupera a saúde por meio da Alimentação Viva, deve ter
em conta que não pode agir como se tudo tivesse passado, retomando a
mesma conduta que o fez adoecer. Manter a saúde restabelecida depende
de uma mudança de atitude e hábitos, entre os quais a comida. Enquanto

voltar a viver como antes, terá recaídas que podem ser muito fortes.
Aconteceu — com casos de câncer — que pessoas que estavam
perfeitamente bem algumas semanas antes, com a Alimentação Viva —
inclusive segundo os resultados de exames médicos — falecerem após ter
voltado à sua vida “normal”.

Para isso existe uma explicação. O organismo que sofreu um processo de
doença mantém, mesmo quando aparenta estar regenerado, a propensão
para desenvolver aquele mesmo processo. O ser interior da pessoa que
encontrou um caminho até a saúde e a plenitude — e depois o abandonou
— mostra a necessidade imperiosa de mudar de estilo de vida, indicando
que a coisa é séria.

Receitas

Bebidas

Batida Energética

Esta é a receita básica da Alimentação Viva. Contém os elementos úteis
para a desintoxicação do organismo e todos os nutrientes necessários
para a regeneração celular.
Quando o objetivo é a recuperação da saúde ou a limpeza do organismo,
a quantidade diária por pessoa são 750 a 1000 ml (um copo de
liquidificador) dividida em 3, 4 ou mais refeições. Com este alimento é o
remédio, é importante procurar tomar a quantidade indicada ou mais.
Não deixe de preparar a batida, mesmo se não tiver todos os
ingredientes.

1. Batemos, com pouco líquido (rejuvelac ou água), até conseguir uma
massa homogênea:
1 pedacinho de algum tubérculo (batata doce, mandioca, nabo,
inhame, etc.).
1 pequena quantidade de algas molhadas.
½ xícara de sementes germinadas — germes do tamanho da
semente.

2. Adicionamos — pouco a pouco — mais líquido junto com os
ingredientes:
Folhas verdes em abundância. (Alface, espinafre, folhas de aipo,
salsinha, acelga, beterraba, etc.).
Brotos de alfafa, girassol, feijão moyashi, azuki ou outros, crescidos
até terem folhas.
Um ou dois quiabos tenros.

3. Adicionamos frutas e mais líquido, se for necessário:
Um bom pedaço de mamão. É sempre melhor aproveitar as fruta
locais da estação.(Em outros países, substituem o mamão por pêra,
maçã, pêssego, figo, ameixa, etc)
Abacate (opcional).

Outro tipo de fruta (opcional), evitando as frutas cítricas, melancia,
melão e banana.

4. Batemos até obter uma consistência cremosa.
Decoramos com brotos e fruta picada.
Na geladeira a batida se conserva todo um dia.
Podemos variar o sabor, mudando os ingredientes. A Batida
Energética fica doce, se adicionarmos mais frutas frescas e / ou
frutas secas reidratadas, melado ou mel de abelha. Será salgada
quando usarmos menos frutas, folhas verdes de sabor forte (como
coentro, agrião e rúcula) e um pouco de shoyu ou missô.

Cereal

Uma receita para o café da manhã que pode também ser uma sobremesa.

1 xícara de cereais germinados (trigo, aveia, centeio, arroz, cevada, etc.)

½ xícara de frutas secas, deixada previamente de molho (opcional)

1 xícara de frutas frescas

Água ou Rejuvelac, em quantidade suficiente para obter uma consistência
espessa.

Batemos as sementes germinadas no liquidificador com apenas um pouco
de liquido.Uma vez que os cereais estejam bem moídos, acrescentamos
os outros ingredientes e adoçamos, se preciso, com melado ou mel.
Usando mais líquido obtemos um suco.

A mesma receita pode ser preparada com sementes de linhaça. Deixamos
a linhaça de molho durante toda uma noite (2 ou 3 colheres de sopa por
pessoa) cobrindo com um dedo de água. Usamos no dia seguinte, sem
descartar a água, pois a linhaça terá formado uma gelatina.

Rejuvelac

É uma bebida antioxidante, rica em vitaminas do complexo B, vitamina E,
vitamina C, proteínas, carboidratos, fosfatos, dextrinas, sacarinas,
lactobacilos e aspergillus (bactérias amigas de nosso intestino). Pode ser
tomado puro a todo momento. Entretanto, se for adoçado ou batido com
frutas, tomamos longe da comida cozida.

Preparamos o rejuvelac com sementes brotadas de trigo, cevada, centeio
e aveia. Podemos utilizar somente um tipo de semente ou combiná-las.

1. Procedemos à germinação das sementes.

2. Quando o germe alcança o tamanho da semente:

– adicionamos água: 1 parte de sementes para 2 a 3 partes de
água,

– cobrimos com tule e mantemos em lugar fresco e semi-escuro.

3. Passadas 24 horas, revolvemos o liquido com uma colher e
provamos o sabor:

a) se o sabor for ruim, jogamos fora a água, mas não as sementes.
Adicionar novamente água ao recipiente;

b) se o sabor for azedo, tudo está bem. Nos dois casos,
esperamos mais 24 horas.

4. Quando o Rejuvelac está pronto, passamos o líquido por um coador.

Podemos conservar vários dias se refrigerado.

5. Colocamos de novo água no recipiente com as mesmas sementes. A
segunda colheita, estará pronta em 24 horas, a terceira em 48. O
tempo pode variar segundo o clima. Chega um momento em que as
sementes não têm mais nutrientes e podem ser usadas como adubo
vegetal.

Leite de gergelim

É uma fonte maravilhosa de cálcio e fósforo. Podemos combinar com fruta
e / ou mel ou melado e nesse caso tomar longe da comida cozida.
Quando indispensável, esquentamos em banho Maria.
1. Deixamos o gergelim de molho por 4 a 8 horas. Para obter 1 litro de
leite, usamos 200g de sementes secas.

2. Coamos e deixamos as sementes no coador tampado durante 1 hora
para dar inicio ao processo de germinação. Não deixamos por mais
tempo porque oxida e fica amargo.

3. Batemos com o dobro de água no liquidificador.

4. Passamos por um pano, espremendo com força para extrair todo o
leite.

Tomamos imediatamente, porque oxida muito rapidamente

Nota: Em caso de preparar o leite várias vezes ao dia, podemos deixar de
molho de uma vez todo o gergelim que vai ser usado. As sementes
coadas serão conservadas na geladeira num recipiente com tampa e
batemos somente a quantidade necessária.

Também podemos obter leite de amêndoas, de girassol descascado, de
castanhas do Pa r á , etc. Procedemos da mesma maneira. Para tirar a
pele das amêndoas,deixamos de molho na véspera ou passamos por água
fervendo durante 30 segundos (não mais de 30 para não perder as
enzimas). Ao bater com menos água, obtemos creme em vez de leite.

Para obter leite de arroz, deixamos o arroz integral de molho durante 2
ou 3 dias, trocando a água de manhã e da noite. Batemos no
liquidificador e coamos.

Patês

Os patês podem ser servidos com cenoura e aipo cortados em tiras, com
couve-flor e brócolis cortados em arvorezinhas. Também podem ser
usados como recheio para tomates, pimentões e pepinos e para charutos
de folhas de alface. Decoramos com brotos de alfafa.

Homus (Patê de grão- de- bico)

Uma xícara de grão-de-bico germinado
½ xícara de gergelim deixado de molho ou ½ xícara de abacate
Cebolinha — a gosto
Suco de um ou dois limões, a gosto
Algumas folhas de hortelã ou coentro, ou salsinha, ou manjericão, a gosto
Sal marinho ou shoyu
Uma cebola media ou um dente de alho, opcional

Batemos tudo junto no processador ou no liquidificador, com um pouco de
Rejuvelac ou água.

Patê Tropical

1 xícara de broto de amendoim
1 xícara de gergelim deixado de molho
1 mandioquinha pequena
1 inhame pequeno
2 ou 3 cebolinhas verdes
1 dente de alho
Suco de limão – a gosto
Sal marinho
Azeite
Ervas finas

Batemos tudo no processador.

Patê Mediterrâneo

1 xícara de sementes de girassol sem casca deixadas de molho
½ xícara de trigo germinado
½ xícara de centeio germinado
½ pimentão vermelho
1 quiabo pequeno
1 talo de salsão
2 ou 3 cebolinhas verdes
Um punhado de azeitonas verdes (retirar os caroços)
3 tomates secos
1 colher de chá de tomilho
Vinagre de maçã a gosto

Batemos tudo junto no processador.

Saladas

Salada de berinjela com brotos

1 berinjela média
1 xícara de brotos de feijão (tipo japonês)
Shoyu – a gosto
Suco de 1 ou 2 limões – a gosto
1 colher pequena de gengibre ralado

1 colher de semente de coentro.

Cortamos a berinjela em tiras bem finas, com 3 a 4 cm de comprimento.
Acrescentamos o shoyu e o limão e apertamos com o punho fechado para
reduzir o volume. Adicionamos o gengibre, as sementes de coentro e os
brotos de feijão. Deixamos repousar por algumas horas.

Salada de chuchu cru – ou gilô

1 chuchu
Sal marinho ou shoyu
Suco de 1 ou 2 limões
Semente de girassol sem casca
1 colher de sopa de azeite de oliva

Descascamos o chuchu e cortar – com fatiador – em fatias quanto mais
finas possíveis. Acrescentamos o suco de limão, o sal e as sementes de
girassol e deixamos repousar durante 2 ou 3 horas. Antes de servir
acrescentamos o azeite.

Salada de couve- flor crua ao curry, com nozes

Couve-flor bem fresca e firme
Iogurte natural
Sal marinho e/ou shoyu
Curry indiano
Nozes – ou caju – ou macadamias
1 manga (ou pêssego ou damasco seco)
Azeite de oliva

Ralamos a couve-flor crua — ou cortamos finamente com uma faca muito
afiada ou fatiador. Acrescentamos as nozes picadas bem finas, a manga
cortada em quadradinhos e os outros ingredientes ao gosto. Deixamos
repousar durante 2 ou 3 horas na geladeira,. Servimos com agrião.

Salada de pepino com iogurte e hortelã

Pepino
Iogurte natural
Hortelã
Sal marinho ou shoyu
Azeite de oliva
Lavamos bem o pepino e ralamos com toda a casca, se for
japonês,.Retiramos um pouco da casca se for outro tipo de pepino.
Acrescentamos o sal e o azeite a gosto, o iogurte e a hortelã bem
picadinha. Deixamos repousar na geladeira durante 1 ou 2 horas. Quem
gostar pode acrescentar alho espremido.

Salada do mediterrâneo

Tomate
Pepino
Pimentão amarelo e vermelho

Sal marinho
Azeite
Talos de salsão
Cebola, (de preferência roxa)
Azeitonas pretas ou alcaparras
Manjericão, mangerona, orégano, tomilho — de preferência frescos

Cortamos todos os ingredientes em pedaços e acrescentamos os
condimentos.

Salada oriental

Abóbora kambotiã
Cebolinha verde
Gengibre
Iogurte
Curry
Azeite
Sal marinho e / ou shoyu

Ralamos a abóbora e o gengibre; cortamos a cebolinha bem fina.
Misturamos todos os ingredientes.

TODOS OS DIAS, PRECISAMOS COMER UMA SALADA DE FOLHAS VERDES

Devem ser pelo menos 3 tipos diferentes, é muito importante variar os
sabores e comer também um pouco das mais fortes ou amargas. Quando
são misturadas com outras mais doces, fica mais fácil. Lavamos bem,
cortamos em pedaços (melhor se com as mãos em lugar de faca) agrião,
folhas de beterraba, alface, almeirão, couve manteiga, escarola, rúcula,
etc. Podemos acrescentar salsinha, coentro, manjericão, hortelã, etc.

CAD A D I A, escolhemos alguns dos seguintes ingredientes crus para
completar a salada (a melhor maneira de escolher é pela cor):

Ralados: abóbora, abobrinha, batata doce, beterraba, cará, cenoura,
inhame, mandioquinha, nabo, pepino, rabanete, etc.

Cor t a dos fin os: abobrinha italiana, brócoli, cebolinha, cenoura, couve-
flor, erva doce, milho verde, nabo, pepino, pimentão, rabanete, salsão,
etc.

Cortados em pedaços maiores: pepino, pimentão, tomate, etc.

BIBLIOGRAFIA
Baker, Elizabeth e outro, The Uncook Book, Drelwood, Indianola, EUA, 1989.
Bordeaux-Szekely, Edmond Treasury of Raw Foods, International Biogenic Society,
Cartago, Costa Rica, 1981.
Brennan, Bárbara Ann, Luz Emergente, Cultrix/Pensamento, S. Paulo, 1993
Brown, Sarah, Alimentos Crudos, Trillas, México, 1991.
Cousens, Gabriel, A dieta do Arco Iris, Record, Rio de Janeiro, 1995
Diamond, Harvey and Marilyn, Fit for Life, Warner Bros., EUA, 1985.
Dethlefsen, Thorwald e Dahlke, Rüdiger, A Doença como Caminho, Cultrix, S. Paulo,
1996

Domínguez de Gutiérrez, Blanca, Germinados, El Alimento mas Perfecto y Completo,
Posada, México, 1983.
Ehret, Arnold, Rational Fasting, EUA
Jensen, Bernard, Tissue Cleansing Through Bowel Management, Bernard Jensen
International, EUA, 1981
Hay, Louise, Vivir!, Urano, Espanha, 1995.
Howell, Edward, Enzyme Nutrition, Avery, EUA, 1985
Kousmine, Catherine, Etre bien dans son Assiette jusqu’à 80 Ans et Plus, Tchou, França,
1983.
Kulvinskas, Viktoras, Survival into the 21st Century, Woodstock Valley Press, EUA, 1975.
Kulvinskas, Viktoras, Nutritional Evaluation of Sprouts and Grasses, Omangod Press,
EUA, 1976.
Kulvinskas, Viktoras, Sprouts for the Love of Everyone, Omangod Press, EUA, 1977.
Lovewisdom, Johnny, Terapia Moderna de los Zumos Vivos, Equador, 1991.
Sheldon, Herbert, Food Combining Made Easy, EUA
Walker, Norman, Colon Cleansing, EUA.
Wigmore, Ann, The Hippocrates Diet, Avery Publishing, EUA, 1984.
Wigmore, Ann, The Wheatgrass Book, Avery Publishing, EUA, 1985.
Wigmore, Ann, The Sprouting Book, Avery Publishing, 1986.
Wigmore, Ann, Be Your Own Doctor, EUA, 1982.
Wolfe, David, The Sunfood Diet Success System, Maul Brothers Publishing, EUA,1999.

A autora, Marina Hetenyi Francini, é Terapeuta energética, facilitadora
de Respiração Consciente Conectada (Rebirthing) e perita em
Alimentação Viva (Living Foods Lifestyle). Estudou e trabalhou nos
Estados Unidos com a Dra. Ann Wigmore, pioneira no uso dos
alimentos germinados e do suco de grama de trigo. (A Dra. Ann
Wigmore recebeu em 1971 um prêmio da Fundação Nobel pela sua
contribuição para o rejuvenescimento e a regeneração celular). Marina
coordena a nível nacional o trabalho de cura pelas mãos “Mãos sem
Fronteiras”. Colabora com a Fundação Peirópolis de Educação em
Valores Humanos e está desenvolvendo o Programa Transmute
dedicado a todos aqueles que desejam realizar uma profunda
transformação interna.
marina8muluc@uol.com.br

1.1. Acidificação de vegetais

O termo processamento é genericamente empregado para designar uma série deoperações unitárias conjugadas, cuja finalidade é prevenir alterações indesejáveis quepodem ocorrer em hortaliças após colheita, aumentando o seu período de conservação. Taisalterações podem ser causadas pela invasão e crescimento de microrganismos ou porreações químicas, físicas e bioquímicas dos compostos naturalmente presentes nestesalimentos.
 
A preservação de alimentos pela acidificação é um procedimento muito antigo. Os ácidos atuam sob diferentes formas no processamento de alimentos, além de contribuírem paramelhorar a qualidade degustativa e estimular o consumo. Têm sido utilizados como agentessaboromizantes, como tampões no controle do pH, conservantes na prevenção docrescimento de microrganimos e da germinação de esporos, sinergistas aos antioxidantes,na prevenção da rancidez e do escurecimento, modificadores da viscosidade, entre outros.Portanto, o ácido serve como um conservantes para o alimento podendo proporcioná-lo umavida de prateleira mais longa.Um alimento acidificado é definido como um alimentos de baixa acidez, ao qual foiadicionado um ácido ou um alimento ácido, para originar um produto que tenha um pH finalde equilíbrio de 4,6 ou menor e uma atividade de água acima de 0,85. No caso de vegetaisacidificados artificialmente a acidificação é controlada até o ponto de se ter um produto semrisco de desenvolvimento do
C. botulinum 
após a pasteurização (pH<6), sem afetarsignificativamente o sabor do produto.
1.2. Processamento de picles
Os principais tipos de produtos de legumes e hortaliças conservados por meio de anti-sépticos são os chamados picles. Picles são legumes, hortaliças e, não raro, algumas frutas,conservados em salmoura ou sem vinagre, com ou sem fermentação lática e com ou semadição de açúcar ou especiarias. Podem ser divididos em: picles em salmoura
  
 
 
 
 
 
 
 
 
 

 

 
Copyright 
© Serviço Brasileiro de Respostas Técnicas – SBRT -http://www.sbrt.ibict.br 3
(fermentados e não fermentados) e picles em vinagre (ácidos, doces e aromatizados).O processo do picles fermentado consta em manter os legumes ou hortaliças, devidamentepreparados em salmoura de concentração constante. Nestas condições se desenvolvemfermentos lácticos que, pelo desdobramento dos açúcares próprios dos vegetais, dãoformação ao ácido láctico. A conservação, então, se dá graças à ação conjugada do ácidoláctico formado (1,5-1,8%) e do sal adicionado, o qual inibe toda e qualquer atividademicrobiana.No picles não fermentado, o material é devidamente preparado e conservado em salmourade concentração mais elevada, que impede todo e qualquer desenvolvimento fermentativo.A matéria-prima para o preparo do picles ácido pode ser tanto os picles em salmoura comoos legumes e hortaliças frescas depois de branqueados. O material devidamentedessalgado ou, quando fresco, apenas branqueado, é acondicionado em vidros e cobertocompletamente com vinagre ou uma solução de vinagre com sal e água.A maioria das indústrias especializadas na fabricação de picles utiliza o processo em quepraticamente nenhum tipo de fermentação se desenvolve. Os picles são obtidos pelaimersão das hortaliças em uma solução de vinagre condimentado, tendo como tratamentopreliminar apenas o branqueamento.O processamento de picles segue o diagrama de processo:Seleção
 Lavagem
 Descascamento
 Corte
 Preparo da salmoura
 Fermentação
 Acondicionamento
 Tratamento térmico
 Resfriamento
1.3. Produção industrial de picles de pepino1.3.1. Variedades de pepino
 Os pepinos para picles devem ser de variedades firmes, de forma regular e que tenham boaqualidade de conservação. Os muito grandes não são tão bons para o preparo de piclescomo os pequenos.
1.3.2. Pré-processamento da matéria-prima
Na colheita de pepinos para picles deve-ser ter cuidado para não machucá-los e é costumedeixar ¼ a 1/8 de polegada do pedúnculo (6,3 a 3,1 mm). Os pepinos para picles devemestar levemente “de vez” e não completamente maduros. Devem ser colhidos comfreqüência pois carregam por um período de várias semanas.Os pepinos se deterioram rapidamente depois de colhidos e devem ser remetidos àsfábricas ou aos locais de salga o mais rapidamente possível. Antes da salga, faz-se umaescolha para retirar os pepinos com defeitos e para classificar-los aproximadamente, pelotamanho. Os maiores podem ser separados para barris de preparo de picles condimentadocom endro. A classificação por tamanho pode ser feita por tiras divergentes de madeira oupedaços de cano colocados numa armação resistente.Os pepinos são movidos ao longo das fendas por meio de dedos de borracha e oscilação daprópria armação. Os de tamanhos menores são retirados primeiro. Faz-se uma classificaçãomais acurada pelo tamanho depois dos pepinos serem submetidos à cura na salmoura.
 
  
1.3.3. Salga e fermentação
Os pepinos precisam ser submetidos à fermentação preliminar em salmoura antes de serempostos em vinagre. Um certo número de bactérias de diferentes tipos e de fermentos estãopresentes durante a fermentação, mas os organismos que mais predominam e são os maisdesejáveis, são as bactérias do ácido láctico. A fermentação e a cura em salmoura sãoconduzidas em tinas circulares de madeira, com o diâmetro de 8 a 14 pés (2,44 a 4,27 m) e6 a 8 pés (1,83 a 2,44 m) de profundidade, colocadas de maneira a ficarem numa altura de 3pés (0,91 m) acima do chão.A concentração da salmoura posta sobre os pepinos é, geralmente, de aproximadamente10% de sal. Como os pepinos contêm mais de 90% de água, a salmoura rapidamente perdea sua concentração durante a fermentação e o armazenamento. Deve ser mantida umaconcentração mínima de 10% de sal, durante a fermentação, para evitar o crescimento deorganismos de putrefação. Por outro lado, quando a salmoura excede muito os 10% de sal,a atividade dos organismos do ácido láctico será bastante retardada. Durante a primeirasemana de fermentação é costume adicionar sal às tinas todos os dias, tirar a salmoura dofundo das tinas e bombeá-la para o topo até que a salmoura adquira uma concentraçãouniforme em toda a tina.A fermentação e a cura do picles, normalmente, requerem 4 a 6 semanas durante as quais asalmoura é mantida com cerca de 10% de sal adicionado ao topo do tanque e bombeado,de vez em quando, para tornar a concentração uniforme. Não é aconselhável, porém, obombeamento frequente porque pode estimular o crescimento de organismos aeróbios dedeterioração. Quando a fermentação está completa, a concentração do sal é gradativamenteaumentada até 15% e aí mantida.Durante a fermentação e a cura os pepinos mudam de cor, de um verde claro para um verdeoliva ou verde amarelado, e a polpa de um pepino completamente curado torna-setranslúcida em vez de branca e opaca. Normalmente a salmoura atinge 0,6 a 0,8% deacidez total expressa em ácido láctico, embora seja atingida algumas vezes, uma acidezconsideravelmente mais alta.Depois de completa a fermentação, o teor de salmoura aumenta para aproximadamente16%. Se perfeitamente tratados, os pepinos podem ser mantidos nessa salmoura quaseindefinidamente.
 
1.3.4. Tratamento térmico
O sal precisa ser retirado da matéria-prima salgada (pepinos provenientes das salmouras)por imersão em água, antes de ser colocada em vinagre. Um método consiste em cobrir ospepinos com água quente e elevar a mistura à temperatura de 43 a 54ºC dependendo datextura e do tamanho dos pepinos. Eles são deixados assim por 10 a 14 horas, mexendo-sede vez em quando.Aplica-se então, água nova e ai eles ficam por várias horas na temperatura de 43 a 54 ºC.Geralmente é necessária uma nova imersão. O sal pode ser retirado também com omergulho de 1 a 2 dias em água fria mudada 2 a 3 vezes por dia, seguindo-se 10 a 12 horasde imersão em água quente, na temperatura de 43 a 54ºC. Quando os pepinos estão muitosduros, talvez seja necessário elevar a temperatura até 60 ou 66ºC por curto período, masem geral, 43 a 54ºC são suficientes.
 
1.3.5. Embalagem
Os picles de pepino de todas as qualidades bem como as misturas de picles são enlatadosem latas fortemente revestidas com verniz. As latas recebem uma exaustão bem meticulosaa 93ºC por cerca de 8 a 10 minutos e, então, são fechadas sem nenhuma esterilizaçãoposterior. A exaustão retira o ar, expande o conteúdo e, assim, promove o vácuo dentro dalata. Também são obtidos bons resultados se, depois da exaustão e do vedamento, as latasfechadas forem tratadas durantes uns 10 minutos, em água na temperatura de 82 a 93ºC.Os picles acondicionados em vidro, geralmente não são esterilizados. São colocados nosvidros manualmente, de acordo com um sistema definido. Os frascos são cheios comvinagre ou vinagre doce com especiarias e são, então, vedados, geralmente em vácuo. Nãoé necessário aquecer os picles embalados em vidro. Quando a salmoura em que os piclesforam fermentados está muito turva ela deve ser filtrada antes de colocada nos vidros de
  
 1.4. Indústrias de picles
Para a instalação de uma indústria de picles, são necessárias geralmente as seguintesseções:- Plataforma de recepção- Limpeza da matéria-prima- Sala de processamento (corte e branqueamento)- Sala de fermentação- Sala de envase e esterilização- Depósito de embalagens- Depósito de ingredientes- Depósito de produtos embalados- Expedição- Higienização de funcionários- Expedição- Escritório- Vestiários- Refeitório
1.5. Outros picles em vinagre e condimentos1.5.1. Cebolas
As cebolas pequenas são primeiro aparadas e descascadas. São, geralmente, guardadasem várias mudas de água por 3 a 4 dias e, em algumas fábricas, são postas em salmourabastante forte para evitar fermentações, isto é, com cerca de 15 % de sal e guardadas atéficarem translúcidas ou serem usadas para picles. A salmoura é fortificada com adição desal, quando preciso. O sal é removido das cebolas com água quente antes delas seremcolocadas em vinagre. As cebolas são também preparadas para picles por fermentação emsalmoura de 10% de sal.
1.5.2. Couve-flor
Em algumas fábricas a couve-flor é colocada imediatamente em salmoura forte de 15% desal e a fermentação é evitada mantendo-se a salmoura nessa concentração até que acouve-flor esteja curada. Mas recomenda-se que a couve-flor seja curada em salmoura de10% de sal e preparada para o vinagre da mesma maneira que os pepinos.
1.5.3. Vagens
Estas são, geralmente, curadas em barris, depois de misturadas com cerca de 27,2 quilosde sal para cada barril de 190 litros. O sal extrai o suco das vagens e dá uma salmouraforte. As vagens também podem ser curadas por meio de fermentação em salmoura damesma maneira usada para os pepinos.
1.5.4. Picles doces de frutas
Os pêssegos, as peras, os figos, as cascas de melancia e as uvas são às vezes preparadascomo picles doces. Eis um método eficiente: a fruta é cozinhada em água ou em caldadiluída até se tornar tenra, então é fervida durante pouco tempo numa calda com 10,9 quilosde açúcar, 7,6 litros de água, 3,8 litros de vinagre e 1,5 litro de cada uma das especiariasdesejadas (cravos da índia inteiros, canela em pau e gengibre), ficando em repouso por umanoite. A calda é escorrida e concentrada até o ponto de ebulição de 103,8 a 104ºC, sendoentão reconduzida à fruta. A fruta e a calda são aquecidas até ferver e assim fechadas emvidros ou latas.
1.6. Produção artesanal de picles

Sprouting Grains, Beans, And Seeds: A Healthy Choice?

 

Sprouting grains, legumes, and seeds frequently becomes a major part of raw a foodist’s regime, but are these foods actually healthy? What about the claims that they’re nutrient powerhouses?

I don’t think it’s fair to completely lambaste sprouts. People could -although I rarely see this – sprout lettuce or spinach seeds and do ok, but most raw foodists tend to concentrate on legumes and odd grain/grass plants that don’t fit our nutritional needs. None of these foods cause the harm of, say, animal protein, but they’re foods you can find a number of reasons to avoid.

First off, how many sprouts do you commonly come across in nature, where our dietary needs were shaped? You could probably find a few, but the large amounts people throw on salads certainly wouldn’t be around.

That aside, what a sprout is growing from plays a big part in determining its nutritional composition and suitability for digestion. Alfalfa sprouts, chickpea sprouts, lentil sprouts, or sunflower seed sprouts all have different nutrient profiles

Sprouting Grains Beans And Seeds: Antinutrients

Sprouting Grains Tumble

Phytic acid, a noted antinutrient that binds minerals and can lead to mineral deficiency, is found within the hulls of many types of grains as well as legumes of various types (1). Although sprouting does reduce the presence of phytic acid, it’s still present.

A number of other antinutrients are also found in grains.

Sprouting Grains and Grasses – What’s So Bad About Them?

What is a sprouted grain? It’s essentially an immature form of a mature grain, and it’s likely to convey at least some of the harm the mature ones do.

What’s wrong with grains?

Most grains contain addictive opioids. Wheat, for instance, has been found to contain at least 15 opioid peptides (2). In human and animal studies they’ve shown the ability to cross the blood-brain barrier and affect the central nervous system, which has the potential to alter our mood, perception, cognition and behavior (3).

There’s reason to believe that this interaction may play a part in the development of schizophrenia (4) as well as other mental disorders.

Grains are pretty much a weaker version of a narcotic drug. Have you ever heard someone say they’re desperately craving bread? It’s entirely possible they’re literally going through withdrawal because their brain is no longer getting its opioid fix.

On a personal note, removing grains was the largest factor in overcoming my colitis, which plagued me for years.

I see no good reason to go anywhere near grains, sprouted or otherwise, and so I avoid them.

All the varieties of sprouted grasses – which are related to grains – I’ve tasted have been revolting and so I don’t touch them either.

Sprouting Grains, Seeds, and Beans: So What About Beans and Other Legumes?

Sprouting Grains LegumesThe blasts of air out of your rear should tell you pretty quickly your body does not digest sprouted legumes much better than it does whole beans or lentils.

Most legumes require cooking to be digestible, which should give you a hint about them. Even when they’re cooked they often putrefy in our digestive systems and cause gas. Humans lack the ability to produce large-quantities of the starch-digestive enzymes known as amylases needed to break them down in an efficient manner. Their high protein levels also cause digestive problems.

I’d say that’s a pretty good reason to avoid legume sprouts, but I don’t think it’s a major health concern if included in the diet occasionally.

Sprouting Grains, Seeds, And Bean: What About Seeds and Nuts?

Sprouted nuts and seeds are probably the best choices in the sprouts category. They tend to carry the high fat content of the nuts and seeds they come from, however, which may effect your diet. Eaten on occasion they shouldn’t cause any problems. 

Sprouting Grains, Seeds, and Beans: But What About the Nutrients in Those Sprouts?

Sprouted foods are frequently touted as nutrient powerhouses, and sprouting certainly does increase concentrations of certain nutrients over a food’s non-sprouted version.

None appear unusually high in anything valuable, however. I’ve compared nutrient data for sprouted and cooked lentils, sprouted wheat (wheat grass) and sprouted Alfalfa to everyday spinach below.

Assorted Nutrients In 100 Grams of Sprouted Raw Lentils, Cooked Lentils, Sprouted Raw Alfalfa, Sprouted Raw Wheat, And Raw Spinach
All numbers from the USDA Nutrient Database

 

Food Cooked Lentils Sprouted Lentils Sprouted Alfalfa Sprouted Wheat (Wheat Grass) Spinach
Calories 116 106 23 198 23
Percent Of Calories From Carbohydrates 70 75 33 81 56
Percent of Calories From Fat 3 4 25 5 14
Percent of Calories From Protein 27 21 42 14 30
Vitamin A 8 IU 45.0 IU 155 IU 0 IU 9376 IU
Vitamin C 1.5 mg 16.5 mg 8.2 mg 2.6 mg 28.1 mg
Riboflavin 0.1 mg 0.1 mg 0.1 mg 0.2 0.2 mg
Omega 3 Fatty Acids 37 mg 38.0 mg 175 mg 26 mg 41.4 mg
Omega 6 Fatty Acids 137 mg 181 mg 234 mg 531 mg 7.8 mg
 Calcium 19 25.0 mg 32.0 mg 28.0mg 29.7 mg
Iron 3.3 3.2 mg 1.0 mg 2.1 mg 0.8 mg
 Phytosterols   2.7 mg

 

Sprouting Grains, Beans, and Seeds: What To Do?

Seeing numerous ways they could be contributing to ill health and no reasons why they’re necessary, I don’t see any compelling reason to eat sprouts.

If you eat them, I suggest you do eat them only ocassionally and choose sprouted nuts and seeds instead of sprouted legumes and grains.

 

 

Sprouting Grains, Beans, and Seeds: Following Up

Learn how sprouting grains and other food fits within the context of a healthy raw diet.

Learn what foods are ideal and not so ideal here.

Sprouting Grains, Beans and Seeds: Sources

1) Committee on Food Protection, Food and Nutrition Board, National Research Council (1973). “Phytates”. Toxicants Occurring Naturally in Foods. National Academy of Sciences. pp. 363–371. ISBN 9780309021173.

2) Fukudome Si and Yoshikawa M (1991) Opioid peptides derived from wheat
gluten: their isolation and characterization. FEBS Lett 296: 107-111.

3) Zagon IS and McLaughlin PJ (1991) Brain Res. “Identification of opioid peptides regulating proliferation of neurons and glia in the developing nervous system.”

 

4) Dohan and Grasberger (1973) Am J Psychiat 130:685-686
 

Sprouting Guide — Growing Sprouts

Many people like to add sprouts to their vegetable juice.

Sprouts are nutritious like creatures and when you grow your own sprouts, then you get not only freshness, but maximum nutrition!

Of course, growing your own sprouts can save you money too. Growing sprouts is relatively easy too!

The Benefit of Sprouting

Most people aren’t aware of the benefits of sprouting. Of course there are many benefits, but there is one benefit most people are not aware of and it is as follows…

A seed, nut or bean will contain what is known as enzyme inhibitors. These enzyme inhibitors have the sole responsibility of preventing the seed, bean or nut from sprouting until the environmental or climatic conditions are suitable for growing.

This is why many who eats nuts or beans have digestive problems. The enzyme inhibitors are doing their job, but within your body! After eating the nut or bean, the enzyme inhibitors counteract or de–activate your body’s own digestive enzymes.

Now seeds, nuts and beans are loaded with valuable nutrition, especially once sprouted. The reason why is because once a seed, nut or bean begins to sprout, the enzyme inhibitors cease doing their job — and this is why a sprout is started.

So by sprouting, you neutralize the enzyme inhibitors allowing your body to more easily digest the nutrition in the seed, nut or bean.

How do we neutralize these enzyme inhibitors? Simple, we trick the seed, nut or bean by soaking it in water and then keeping it moist. This “simulates” nature and the see, nut or bean thinks it is time to start growing.

How To Sprout

 

Well, I hate to make this really simple, but sprouting is simple!

In order to sprout, you simply need to go to your local health food store and buy a sprouting jar. These jars are specifically designed for sprouting. As you might expect, you can also buy sprouting jars .

Usually instructions are provided on how to sprout when you buy a jar. If not, chances are a clerk in the store can help you. But just in case, here is a simple guide.

Where To Buy Seeds, Nuts or Beans

The best place to buy your seeds, nuts or beans for sprouting is your local health food store.

Your local health food store will provide a variety of various seeds, nuts, beans and grains for sprouting. Most of them should be organic as well!

Beans

Many beans such as kidney beans, white beans, navy beans, etc can be sprouted and then juiced and/or eaten. However, many beans contain toxins that can only be destroyed through the soaking of the beans and then the cooking of the beans. It’s for this reason that I suggest you do not eat or juice bean sprouts. There are some exceptions to this rule such as mung bean sprouts. But for the most part, beans should be avoided when it comes to juicing.

While beans should, for the most part, be avoided while juicing. You can still sprout the beans and then cook the beans to help release the enzyme inhibitors.

In fact, if you are cooking beans you should freeze the beans for 24 hours, then soak them and then finally sprout the beans (optional). Freezing and soaking the beans prior to cooking them helps to eliminate a large percentage of the enzyme inhibitors. If you decide to sprout the beans as well then when it comes time to eat your beans, chances of having any digestion difficulties is almost gone completely.

In case you haven’t realized, the reason why so many have a lot of gas after eating beans is due to the enzyme inhibitors. Excess gas after eating beans is a clear sign you did not kill, destroy and eliminate enough of the enzyme inhibitors.

Sprouting Guide

  1. Select the type of seed or bean from the chart below.
  2. Place the suggested amount of seeds or beans in the sprouting jar and fill with enough purified water to cover the seeds or beans.
  3. Soak the seeds or beans for the suggested amount of time.
  4. Drain the water from the jar after the suggested amount of soaking time.
  5. Put the jar in a dark place such as a kitchen cupboard.
  6. Rinse the seeds or beans every 12 hours.
  7. After rinsing, replace the jar back to the dark cupboard.
  8. Once sprouting begins, that you see the shoots, put the jar into sunlight. This allows the sprouts to develop chlorophyll.
  9. Let the sprouts grow for the suggested number of days.
  10. You can adjust the growing time based on whether you are planning on eating the sprouts or juicing the sprouts. If you want to eat the sprouts, then you can eat them when they are a little smaller. If you want to juice the sprouts, then they will need to be a little bigger.
  Soaking Time Sprouting Time
All Beans 9 – 12 hours 2 – 3 days
Alfalfa 5 – 10 hours 3 – 5 days
Almond 8 – 10 hours 2 – 3 days
Buckwheat 10 – 12 hours 2 – 3 days
Clover 8 – 10 hours 3 – 4 days
Corn 10 – 15 hours 3 – 5 days
Fenugreek 10 – 12 hours 4 – 5 days
Lentils 10 – 12 hours 2 – 3 days
Millet 8 – 11 hours 1 – 2 days
Oat Groats 8 – 10 hours 1 – 2 days
Peas 9 – 12 hours 2 – 3 days
Quinoa 8 – 10 hours 2 – 3 days
Rice 9 – 12 hours 3 – 4 days
Rye 9 – 12 hours 2 – 4 days
Sesame Seeds 8 – 11 hours 3 – 4 days
Spelt 6 – 12 hours 3 – 4 days
Sunflower Seeds 6 – 8 hours 2 – 3 days
Triticale 9 – 12 hours 2 – 4 days
Wheatgrass 10 – 12 hours 7 – 10 days

Ask Jesse

Jesse’s fingers are currently on holiday and taking a break. He will be accepting new questions after a rest.

You can read and view questions that have been asked in my juicing questions and answers section.

Random Questions That Have Been Asked:

Sproudes seeds

Sprouted seeds, grains and legumes can enhance a bird’s diet by adding a nutritious supply of vitamins, minerals, enzymes, chlorophyll and high-quality protein. Each seed contains all the nutrients necessary to sustain plant life, but remains dormant until it is placed in the right environment to begin germinating. When air, water, and a suitable temperature are provided, seeds begin to sprout. It is at this time that their energy is released and all of the essential nutrients are made available. As the sprouting process continues, carbohydrates are converted by the biocatalytic action of enzymes into simple sugars. Complex proteins are converted into simple amino acids and fats are transformed into fatty acids, which are easily digestible compounds.

Sprouts are an excellent source of vitamins A, B, and E, the minerals calcium, potassium, magnesium, iron and important trace minerals: selenium and zinc. When sprouted, nature miraculously increases the total vitamin content and creates the addition of vitamin C in each little shoot. Sprouts can be offered to your bird at the time of harvest, losing none of their nutritional value. Sprouts and other raw foods are natural sources of antioxidants, preventing environmental pollutants from causing harm to your bird’s body.

As most beans contain incomplete protein, combining any dried legume with one or more grain ensures a complete protein meal: supplying up to 25% amino acids. Certain legumes contain complete protein: lentils, soybeans and peanuts. Many seeds, such as almond, pumpkin, sesame, sunflower and buckwheat, contain complete proteins. However, most seeds and legumes served alone would contain an inadequate balance of the essential amino acids. As a result of combining and serving your bird various seeds, or legumes and grains, you are increasing the quality and value of the protein in its diet. Variety is the key!

Legumes and other seeds contain enzyme-inhibitors in their dry form. The process of germination neutralizes these inhibitors, releases the enzymes, and places these foods in a more bioavailable form. Food or exogenous enzymes (derived externally) are a very important part of your bird’s diet. They come from fresh unadulterated foods and aid in the process of digestion of foods.

Endogenous enzymes (produced from within) maintain proper function of your bird’s body by regenerating cells and tissues, keeping vital organs healthy, stimulating the production of antibodies that help fight infection, aid digestion and many other important physiological tasks.

The best way for your bird to obtain food enzymes is by providing it with fresh, raw fruits, vegetables and sprouted seeds. Cooking destroys food enzymes above 105 degrees F or slightly above a bird’s body temperature, which on average is 107 degrees F. Cooking foods destroys a large percentage of the vitamins in foods. Minerals in cooked foods are no longer chelated, and therefore are more difficult for your bird’s body to utilize. These foods slow down the rate of metabolism and weaken the immune system leaving open the chance for illness and disease.

When foods are eaten raw they are a good source of food enzymes that aid in the digestion of starch, protein, fat and cellulose. The body can then absorbed these substances for optimum utilization. “Live” foods help to conserve the body’s enzymes, stimulating metabolism and the regeneration process, contributing to long and healthy lives.

For success with home sprouting, use quality seed, avoiding seeds and beans that are chipped, pale or not evenly colored. Be sure they are certified edible (organic preferred) and have not been chemically treated or dyed. Buy them in the bulk section of your health food store for the best quality and value. Some of the beans and seeds most easily sprouted are:

sunflower
chickpeas
buckwheat
sesame
pinto
mung
adzuki
lentils
kidney
alfalfa

There are many good ways to sprout with the most common method being jar-sprouting. Also used are colanders, strainers, trays, bags, etc. Open-ended tubes, with screen tops offer optimum growing conditions, but must be found at the health food store or special ordered.

 To begin jar-sprouting:

  1. Soak seeds in filtered or purified water over night. (Do not overcrowd your seed).
  2. In the morning pour off the water and place the jar mouth at a 30-45 degree angle for drainage (set the open end of the jar on a saucer to catch any drainage water) and allow your sprouts plenty of air between rinsing.
  3. Rinse twice a day with cool fresh water.

Seeds develop at different rates, but most are ready in three to four days. Start new seeds every three days for a continuous supply. There are several products available that retard mold, but are unnecessary if sprouting is done under the right conditions. These products are calcium propionate, hydrogen peroxide, apple cider vinegar and grapefruit or citrus seed extract. The latter three products may also help prevent the growth of bacteria.

The ideal sprouting temperature is between 65 and 75 degrees. Keep your sprouts in indirect light and allow no more than ¼ inch in growth for their maximum enzyme activity. When sprouted too long, some seeds and beans become bitter. Grains become sweeter on the fourth and fifth day. Placing sprouts in direct light on the last day of growth will develop chlorophyll, which has healthful qualities. Sunlight also triggers the production of carotenes.

Sprouting can be done year round, so it is especially valuable in the winter months. Just keep in mind that in the cooler months things are going to take a little longer. Below 60 degrees fewer seeds germinate and sprouts grow more slowly. In the warmer months, sprouts mature quickly; therefore, you must monitor them carefully and rinse them more often to keep them cool and to avoid spoilage. If you store mature sprouts in an airtight jar or plastic bag in your refrigerator, they will stay fresh for about a week.

Common causes of failure in sprouting are:

  1. chlorinated, impure, or warm tap water
  2. improper drainage
  3. lack of ventilation
  4. unclean equipment
  5. poor quality seed
  6. excessive heat or humidity
  7. airborne bacteria and/or fungi.

To take it one step further, you may also plant a variety of seeds and offer fresh grown greens to your birds. Not only are they healthier than store bought, fresh greens are also a breeding stimulant to many birds. The gathering of greens from our garden is routinely done and our birds seem to thrive on them. Some of the greens we grow are wheat grass, barley grass, safflower, dandelion, and canary. We also grow a variety of medicinal and culinary herbs, such as garlic, chives, comfrey, chicory, lemon balm, valerian, echinacea, several varieties of mint, chamomile, etc.

The medicinal herbs are used only for health purposes in either a fresh, dried or liquid form. They may be offered as a preventive medicine or for illness for their beneficial properties. Of course, knowledge of the properties of herbs and their correct application must be acquired prior to their use.

You may grow some of these plants indoors, in flats, plastic or clay pots, either from seed or established herbage from your local nursery. These plants can be brought to an outdoor garden area in the spring or they may remain indoors. Place your plants in a sunny location where they will regularly receive a minimum of six hours of sunlight or broad-spectrum artificial lighting. For best results, always use a rich, quality soil, keep well drained and fertilize weekly. We use fish emulsion or seaweed plant food.
If insects become a problem, spray your plants with soapy water to eliminate them. Be sure to thoroughly rinse the greens before serving them to your birds.

If your bird only seem to enjoy dry seeds, such as is typical of many Australian species, feeding sprouted seeds may be the answer toward providing it with many important nutrients for a healthier, more active pet.

Birds that were raised on an all dry seed diet naturally are stubborn to try something new, as they feel threatened and fearful when presented with a new food. To overcome this, you can first try offering their seeds soaked (for 24 hours). After they’ve accepted these, offer seeds in the sprouted form and then finally as seedling grasses/greens. Moist, soaked seeds can be fed in the morning and the dry seeds (in smaller amounts each day) in the evening.

The process of offering the seeds in various stages should progress slowly, but surely. Eventually, your patience and persistence will payoff and you will have a happier, livelier bird. How quickly your bird begins readily eating these new foods will depend on the age of the bird and how long he/she has been receiving a dry seed only diet. Once these fresh food items are accepted as something edible or at least tolerable, introduce other fresh foods, such as vegetables or a slice of apple, orange, etc. Soon you will have a bird that looks forward to its fresh foods every day.

If time is short and you just can’t sprout, use high quality substitutes like wheat grass, alfalfa, barley grass, or algae (spirulina, blue-green algae, chlorella) powders. Sprouting and growing your own greens will provide your bird with a healthy treat for all seasons. Your bird will receive outstanding nutrition as a result of consuming sprouts. We feed sprouts and greens more generously during the breeding season and they are given to baby birds as a part of the weaning diet. At other times, they are given more sparingly, up to three times a week. Sprouting is easy, inexpensive and your bird(s) will thank-you for them!

The Raw Food Diet

We all look for perfection. We don’t search only for the perfect body and a spotless skin, but also for a healthy way to get all of this. Every woman wants to forget about pills, depression or stress and start enjoying life, and especially lose weight. One way to do it is the raw food diet. This is not something new, it’s not scientific, it’s a way of life based on unprocessed and uncooked plant foods, such as fresh fruits and vegetables, sprouts, seeds, nuts, grains and seaweed.

The idea of raw food diets has first been introduced in 1863, in a period when people didn’t pay too much attention to nutrition and the effect of food on people’s health. Nowadays, hundreds of specialists around the world have improved the image of the raw food diet.

Proponents of the raw food diet believe it has numerous health benefits: increased energy, better digestion, weight loss, improved skin appearance, reduced risk of heart disease.
The list may continue with insomnia, depression, bipolar disorder and serious diseases like cancer, leukemia or diabetes.
But one very obvious improvement of the this diet is in the digestive system, due to the fact that raw food digests extremely well.

How to start?

How to start?What can I eat? What should I buy? These are two of the questions that pop up to my mind when starting a raw food diet. There are 3 important steps to follow in order to make the transition to raw food easy.

  • First you have to start buying organic. If you want to eat an organic raw food meal, you have to take into consideration: meat and poultry, dairy products, strawberries, bell peppers, spinach, cherries, peaches, celery, apple, green beans.
  • Start juicing – fruits and vegetables juices are full of enzymes, vitamins, co-factors, like force, alkaline, organic minerals and many other.
  • Add healthier food to your diet – start adding healthier food gradually and try raw food recipes.

But, the main question would be : Why do I want to start eating raw? Before any practical step, you have to find your motivation, whether is weight loss, detox or health.

Easy recipes for an easy start

Easy recipes for an easy startThe ways to prepare raw food diet are juicing vegetables, blending fruits, sprouting seeds, germinating nuts, dehydrating and fermentation. To help you start, I’ll give you a few easy recipes.

Breakfast: Oat meal

Ingredients: 2 apples, 1 banana, 1 tablespoon golden flax seed, 2 teaspoons cinnamon, pure water.
Directions: Put the flax seeds in pure water and let sit overnight. Peel the apples and the banana. Rinse the flax seeds. Put all ingredients in a blender and add ¼ cup of water. Blend all ingredients until smooth.

Lunch: Broccoli salad

Ingredients: 2 cups broccoli cut in pieces, 1 apple cubed, 4 stacks celery, sliced, 1 cup grapes, 1 cup raw walnuts, soaked, ¼ cup olive oil, ½ tsp salt, ½ pepper.
Directions: add in all ingredients in a bowl. Mix the olive oil, salt and pepper with a fork and stir.

Dinner: Pasta salad with vegetables

Ingredients: 1 cups of chopped assorted cold veggies (you can replace them by peas and carrots); 100 short pasta; 100 gr. sweet corn; ½ squeezed lemon juice; 1 green onion; 1 teaspoon olive oil/sunflower.
Directions: Boil the pasta. Toss pasta and vegetables in a large bowl, along with the drained corn and chopped onion. Add lemon juice and olive oil.

Tags: raw food, raw food diet, fruits and vegetables, healthy diets, weight loss, organic food, lose weight, diabetes, diet, detox, recipes

Value of Sprouts
by Sol Azulay and  othersSprouts: Year-Round Vitamins Sprouts are one of the most complete and nutritional of all foods tested. Sprouts are real ‘Life Vitamins, Minerals, Proteins, and Enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet. As an example, a sprouted Mung Bean has a carbohydrate content of a melon, vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry. Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia. Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.) The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any regumes (see article by Dr. Peavy). The rich enzyma concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples. Fibber content increases three to four times that of whole wheat bread. To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as folacin), all of which are usually in short supply in our diet. Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted. Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from your own garden, seeds, grains, and legumes will be high in organic minerals – so your sprouts will be an excellent source of minerals as well as vitamins. The great advantage in getting vitamins from sprouts you grow yourself is that you get a consistently high vitamin content without losses. In the dead of winter, when you can’t grow anything or get fresh produce anywhere, sprouts will provide a consistently reliable source of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins. This will keep your immune system strong and your health in top condition when almost everyone else is getting sick. Why do you think so many people come down with colds and flu in the winter more than any other time? Because they’re not getting the vegetables and fruits that would keep their immune systems strong.

Have you ever heard of a vegetable that continues to gain vitamins after you harvest it? Sprouts do! Sprouts are living foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly, and their vitamin content will actually increase. Contrast that with store-bought fruits and vegetables, which start losing their vitamins as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.

Make Your Own Sprouts Year-Round

While fresh fruits and vegetables provide enzymes, sprouts are far more concentrated and should be eaten in the summer with every large meal even when you have your own vegetables and fruits. In the winter and spring, when your own vegetable and fruits are not available, sprouts are doubly important. Sprouts should become an integral part of your diet year-round.

But you need to make your own sprouts for highest food value. Sprouts are living food. They need to be fresh. Freshly picked from your own sprout garden, they contain the highest level of enzymes and vitamins. If they are immediately refrigerated, the “life force” will stay in the seed as they remain fresh and slowly continue to grow.

If they are not immediately refrigerated after harvest, they will stop growing and the enzymes and vitamins will start decomposing. As that happens, the enzyme and vitamin content will decline rapidly. When you buy sprouts at the supermarket, there’s no telling how long they’ve been out on the shelves and exposed to room temperature. Even several hours of sitting in room temperature will cause a rapid loss of enzymes and vitamins. But what’s even worse is that some sprouts are treated with mold inhibitors to keep them fresh looking as they sit at room temperature. Those long, white, Mung bean sprouts seen in the store or at the salad bar have probably been treated with inhibitors so they could be grown to that length and preserved at room temperature. To really get the rejuvenating value of sprouts, you need to grow your own and eat them fresh”.

(By Dr. William S. Peavy and Warren Peary , from the book ‘Super Nutrition Gardening’ available from Avery Publishing Co. 1 800 548 5757) Reprinted with the permission of the author.

Fountain of Youth

“The Spanish explorer Ponce de Leon searched off the Florida coast for a marvelous fountain he had heard could restore youth. He never found this legendary fountain, but you can. It is the eating of sprouted seeds that have not been heated over 118 degrees Fahrenheit, the temperature at which enzyme destruction begins. Sprouts are freshly germinated edible seeds such as beans and grains. In fact, all you need is a Kitchen counter and five minutes a day. Even if you’re in an apartment in the middle of a city, you can sprout!

The rejuvenating and life-giving properties of sprouts may be one of the great health secrets of our time. Sprouts provide two important things in our diet – a steady year-round source of vitamins and a high concentration of food enzymes. Both keep the body’s enzyme activity high. Enzymes, which are made out of vitamins and minerals, are the most vital factor that sustains our body’s life processes. Without enzymes, we would be dead. And it is that very thing, enzyme depletion that is a fundamental cause of aging. It is the loss of the body’s enzymes which decreases the life processes in the cells. As the cell’s life processes decrease, they are not able to replace themselves as quickly. At the same time, as enzyme activity decreases, the cells become more susceptible to damage by free radicals and other toxic substances, which further hinders cell reproduction. It is the body’s inability to replace old cells with healthy new ones at a fast enough rate and the concurrent loss in the body’s enzymes that is precisely responsible for aging and increased susceptibility to disease as we get older. This is why immunity tends to decrease with age – immune cells aren’t being replaced at a fast enough rate to protect the body adequately from disease. Staying biologically young and healthy is a matter of keeping enzyme activity in our bodies at a maximum. That is exactly what sprouts do, which is why they can be called the fountain of youth.

(By Dr. William S. Peavy and Warren Peary , from the book ‘Super Nutrition Gardening’ available from Avery Publishing Co. 1 800 548 5757) Reprinted with the permission of the author.

Sprouts Save Our Enzymes

Sprouts preserve our body’s enzymes, which is extremely important. How do they do this? First of all, sprouted beans, grains, nuts, and seeds are extremely easy to digest. Sprouting essentially pre-digests the food for us by breaking down the concentrated starch into simpler carbohydrates and the protein into free amino acids, so our own enzymes don’t have to work so hard. If you’ve ever had trouble digesting beans properly, just sprout them and you’ll have no trouble at all. Sprouting also removes anti-nutrients such as enzyme inhibitors, and that makes sprouts even easier to digest, further sparing enzymes. Another anti-nutrient is phytates, which is what stops some people from enjoying grains such as wheat. Many people who can’t eat unsprouted wheat find they can eat all the sprouted wheat they want with no problem.

The Magic of Food Enzymes

Perhaps the greatest thing sprouts provide is enzymes. The enzymes in sprouts are a special protein that helps our body digest the nutrients in our food and boosts the life-giving enzyme activity in our body. Food enzymes are only found in raw foods. Cooking destroys them. While all raw foods contain enzymes, the most powerful enzyme-rich food are sprouted seeds, grains, and legumes. Sprouting increases the enzyme content in these foods enormously, to as much as forty-three times more than non-sprouted foods.

Sprouting greatly increases the content of all enzymes, including proteolytic and amylolytic enzymes. These enzymes digest proteins and carbohydrates (starches). They are normally produced inside the body but are also found in great concentration in raw sprouted foods. Researchers such as Dr. Edward Howell have shown how food enzymes aid us in the digestion of all the proteins, starches, and fats eaten in the same meal through their action in both saliva and the upper part of the stomach. These food enzymes can take the place of some of our body’s own enzymes, and this is very significant.

The digestion of food takes a high priority and forces the body to produce a copious flow of concentrated digestive enzymes when there are no enzymes in our food. All of us loose our ability to produce concentrated digestive enzymes as we grow older. As this happens, we are less able to use the vitamins, minerals, and other nutrients in our food, and we lose the ability to produce adequate amounts of all the other enzymes we need.

Dr. David G. Williams explains some of the consequences of inadequate enzyme production:

“As we age, our digestive system becomes less efficient. This should be obvious when you consider that anywhere from 60 to 75 percent of all hospitalizations are related to problems concerning the digestive system…ulcer and indigestion medications, both prescription and over-the-counter, are among the top sellers of any class of drugs; as we age, our stomach’s ability to produce hydrochloric acid lessens (New England Journal of Medicine 85; 313: 70 – 74); and by age 65, almost 35 percent of us don’t produce any hydrochloric acid at all.”

Researchers such as Dr. Edward Howell have shown that much of this breakdown in the body’s ability to produce enough enzymes is due to the overproduction of concentrated digestive enzymes over many years. It should be obvious from all this that our bodies were made to eat far more raw food than we currently eat. The body has only a limited capacity to make enzymes, and this overproduction of digestive enzymes over many years is directly responsible for the body’s loss of all the other enzymes.

By squandering our enzyme-making capacity on digestive enzymes, the production and activity of all the other enzymes needed in our body is reduced. This is one reason why enzymes are depleted from our cells as we age. As enzyme activity is diminished in the cells, there is an acceleration of the aging process caused by free radical damage and other things that make us increasingly susceptible to disease.

When we get enzymes from our food, it spares our body from having to make such concentrated digestive enzymes. This sparing effect increases the activity of all the other enzymes in our body. Eating enzyme-rich foods such as sprouts allows our body to maximize its production of non-digestive enzymes, and that helps us produce an adequate level of enzymes all our life. And the higher the level of enzyme activity, the healthier and biologically younger we are going to be.

Since aging is, to a large extent, caused by enzyme depletion, slowing the aging process might be a matter of eating lots of enzyme-rich food every day along with an adequate intake of vitamins and minerals. Sprouted seeds, grains, and legumes are the most powerful enzyme-rich foods that exist.

Are enzymes really the life force in raw foods?
Heat treatment tests on seeds disprove raw food enzyme claims

by Thomas E. Billings
   

Introduction:

enzyme claims restated as a hypothesis

In the raw vegan/vegetarian community, one may encounter a number of claims about food enzymes, including the following.

  1. Enzymes in raw foods are [a]live and are the life forcein those foods.
  2. Enzymes in raw foods are reportedly “destroyed” (denatured may be more accurate) when food is heated above a certain critical temperature, approximately 48° C/118° F.
  3. Foods heated above this critical temperature – even if only for a very brief period – are said to be “cooked” or “dead”.

Many raw fooders, whether they believe the raw food enzyme claims or not, use the temperature of 48° C/118° F (or an even lower value) as a dividing line between raw and cooked foods.   

Let’s start with claim #1. The term live enzymes can be immediately dismissed as incorrect because enzymes are merely molecules and lack nearly all the basic characteristics of life forms (see Davison, 2004, for a list of attributes).  The term life force is undefined here, making it difficult to understand the claim. If we interpret the words literally, we can immediately reject the claim, since enzymes are molecules (matter), and a life force is not matter but some kind of energy.

However, assuming that those who make the claim are using figurative language, we can restate #1 above – for clarity – as:  the heat-sensitive enzymes in raw foods are a proxy or marker for the (undefined) life force in foods. Since claim #2 asserts that the relevant enzymes are “destroyed” by heat above the critical temperature of 48° C/118° F, it follows that any/all foods heated above that temperature have lost their life force and must be “dead”.

The term all used in the preceding sentence must include seeds for the claim to be true. Seeds have a well-known property: seeds that are alive can germinate (sprout) and grow, if they are planted under appropriate conditions. The fact that a growing plant is alive – and presumably has the (undefined) life force – is self-evident. If we focus on seeds, the enzyme claims (1-3 above) can be combined to produce a testable hypothesis:

IF the heat-sensitive enzymes in raw foods are a proxy/marker for the (undefined) life force,
THEN seeds heated above the critical temperature of 48° C/118° F must be dead and cannot germinate (sprout).

Note that by recognizing that a growing plant is alive and has the (undefined) life force, we avoid the requirement to formally define the term.

Relevance of heat tolerance and heat shock/heat stress tests on seeds

The published scientific literature includes many studies that test seeds for heat tolerance or heat stress/shock. Heat tolerance studies are conducted to investigate the effects of heat treatments on seeds, including: a) possible reduction of pathogens (e.g., fungi, bacteria), b) standardize germination rates, and c) break the dormancy of seeds. Heat stress/shock studies typically use very high temperatures, and may be conducted to investigate the effects of fire on plant reproduction. Many of the published heat tolerance/heat stress studies on seeds provide excellent tests for the enzyme hypothesis stated above. The enclosed table summarizes the results from a sample of relevant studies.

Raw food

We are what we eat. Food tremendously affects your health and appearance. How can you look your best without being healthy? One thing leads to another, and the cause-and-effect relationship in this case is very important. Being healthy means feeling and functioning at your best, and being willing and able to get as much from life as you can. Being healthy allows you to live life to the fullest!

Living in the modern world can be very detrimental to our health. Not everything that is presented to us in the name of health will be in our best interest. We are all too willing sometimes to jump on the latest health bandwagon without all the facts. It seems that we let the so called ‘experts’ do our thinking for us.

But what if they are all wrong? In order to truly be healthy, you must learn the facts, follow your own path, and take responsibility for your own health, despite popular opinion or the latest fad.

I want you to be healthy! That’s why I want to share the raw food lifestyle with you. It is nothing new: it has been around for a long time, but there is no doubt in my mind that it works and will help produce the results that you want. If you want to improve your overall health, you have to entirely change your food habits in order to accomplish this. Don’t worry! You will not be alone on your road to health improvement, because you will have the benefits of years of my research to help steer you to your own state of superior health.

Start with my first book “Your Right to Be Beautiful: Miracle of Raw Foods” This book will give you the understanding of what is meant by the term “raw food”, identify which foods are healthy and which are not, and give you the basis for changing from your old diet to your new one. “Your Right to Be Beautiful” also deals with such subjects as detoxification. You will find out which foods should be excluded from your diet and why. In summary, you will learn from this book the ‘why’s of being raw and what health benefits you can gain from it. To top it off, the book contains a healthy dose of encouragement. Learn more about Your Right to Be Beautiful: Miracle of Raw Foods

The next book to familiarize yourself with is “Beautiful on Raw: Uncooked Creations”. Once you have made the decision to embark on the raw food diet, you will need some recipes, ideas and inspiration. It is very hard to dismiss particular foods from your life, especially if you enjoy eating and engage in it not only for nutrition, but for emotional satisfaction as well . This book will offer you a healthful alternative! You can choose from 100 satisfying recipes, all the while staying on the raw food diet. Isn’t it wonderful to eat tasty yet healthful food? Raw food is not only good for you because it has vitamins and minerals, but it also consists of enzymes which work as catalysts for all bodily functions. When you begin to eat raw food, you flood your body with life-giving, health enhancing enzymes which work like magic to start the cleansing and healing process and improve digestion. You activate your body’s rejuvenating ability which in turn significantly improves your health and your look!

What are the first steps you should take towards your new way of life? How do you actually shift to the raw foods diet and lifestyle? What should your daily menu look like? The answer to these questions can be found in the book “100 Days to 100% Raw. This book describes very easy but effective steps to escort you down the raw food path. I want you not only to try, but to stay raw, and to continue experiencing the effectiveness of the raw food diet for the rest of your life! With the aid of this guide, it will be more likely that you will not quit your transition when detox symptoms or family comments try to bring you down.

Do you want scientific evidence that the raw food diet really works? Would you like to learn in detail about the processes that go on in your body? Do you want to obtain the maximum health benefits that you can from the raw food diet and lifestyle? Open “Quantum Eating” to discover the answers to these questions and many more. This book is based on modern scientific research and provides you with indepth knowledge to take you to a whole new level of health. “Quantum Eating” is a book that you will want to read again and again. This book is meant for those already familiar with the raw food diet and want to take their practice to the next level. Ideas such as dry fasting and circadean rhythms are discussed in detail. Learn more about Quantum Eating: The Ultimate Elixir of Health

Watch my 90 minute seminar on DVD entitled, “Raw Foods Miracle: Revealing Beauty and Reversing Aging” and you will actually see and hear how adopting a raw food lifestyle can change your health and appearance. You will learn how to attain your ideal weight, how to stop the aging of your skin and even how to reverse the aging process. The presentation is made in an enthusiastic and humorous manner to ensure your attention. Learn more about the CD and DVD sets

To make your pursuit of health even more thorough and successful, take advantage of the The Violet Ray. This device is indispensable for healing and treating skin problems, illnesses connected with blood circulation and much more. It also helps you to detoxify your body and increases your overall sense of well-being. Feel free to use it wherever and whenever you like – this small device will surely earn an important place in your life!

Health is a holistic system which consists of many elements that are interdependent. You cannot possibly attain the radiant health you seek if you do not make fundamental changes in your lifestyle. Illness and disease are the price you pay for breaking the natural laws that our bodies are designed to follow. The sooner you begin making positive changes, the faster you will reap the rewards in your appearance and your general state of health. If you want to see improvements in your health you must shift to the raw foods diet. Just make the decision and I will help you to succeed. There is nothing to fear. It may be difficult at times, but you can be sure that you will have my support whenever you need it. Think about where you will be in a few years if you don’t make any changes. The raw food lifestyle can help you prevent this. Being Rawsome means being youthful, beautiful and healthy!

Adiction

The fact is, almost all of us, are addicted to something. If nothing else, most of us are addicted to cooked food. So pervasive is the pattern that few even think of this as an addiction at all.

Studies show that a child of alcoholic parents is four times more likely to become an alcoholic than is the child of non-alcoholic parents. So consider: What chance do we have to avoid the cooked food addiction, if cooking has been around for tens of thousands of years?

Is it really an addiction? Yes. The sure sign: When the supply of cooked food cut is off, we experience withdrawal. The symptoms of withdrawal may include dizziness, chills, food cravings, headache and poor concentration—even flu-like symptoms.

Whatever you feel, you feel it almost always because of chemicals released in your body. It is believed that the cause of cravings for food is the presence of a chemical (beta-endorphin) that stimulates the felt need for certain foods. Cooked foods, in particular, because no one craves carrots or celery. Eat sugar in high concentration over time, and your nerve cells will actually alter in a way similar to the alteration seen in cocaine addiction (though different nerves are involved). The craving for cooked food isn’t merely “psychological”—it’s a cellular hunger, a tissue hunger. It’s powerful because it is mostly a physical phenomenon.

If you can be 95, 98 or 99 percent raw, then good for you, it means you are not an addict. It never worked for me. It has been my experience that the best way to stop cravings is to cleanse your body completely and practice complete physical abstinence from your trigger—cooked foods. Abstinence is not a diet. To be abstinent is to avoid any substance that triggers your addiction. We do not “go on a raw food diet,” as if we were simply “cutting down for a while.” Rather, most of us must practice abstinence from cooked foods, foods that in the long run contribute to illnesses and aging.

To find our “cure” for cooked food addiction we must stay “sober,” that is stay 100 percent raw. Once we start eating trigger foods, we crave more. We, the cooked-food-addicted, just like those who are addicted to alcohol, can never safely consume our addictive substance at all. Our bodies will at once take note if we eat any amount of addictive substances, and we may very soon find ourselves falling off the wagon. The sure way for us to set up that craving again is to introduce even a very small amount of cooked food into the system.

If you find that your cook food craving is starting to get the best of you, try substituting something. Often going for intense exercise, such as hot yoga, will center you and clear your head from the food temptations. Or perhaps you still need to include more variety in your raw food diet. Go to a raw food restaurant if one is available, or try out a new recipe. Best wishes!

Nature Always Right, Cooks Never: Why Eat Raw?

By Tonya Zavasta

It seems pathetic that we aspire to create a new product as “natural” as possible but destroy the very natural ingredients in the process. New packaged products appear on the market every day. Each time you try one of these new products, you are foregoing the old-fashioned fruits, vegetables, nuts and seeds. As a result, you will not get enough nutrients from your meal.

Researchers are excited whenever they discover new benefits in produce of particular colors. The bright vibrant colors of fresh produce, such as the deep green of leafy vegetables, the lilac of blueberries, or the red of strawberries are a sign that this produce is packed with antioxidants, called polyphenols.

The brighter the color of the fruit or vegetable, the more nutrient combatants it has to prevent degenerative diseases. Now picture what happens to the original rainbow of colors after cooking. The colors fade like old laundry. How can it not be more obvious to us: by tampering with natural products, we are losing something essential for our health and beauty.

There is a scarcity of nourishment, but not of meals. In this country, we face unprecedented temptations. America is preoccupied with eating like no other country in the world. By giving in to the skillful seductions of the advertisers to try “new food,” our bodies are starving while we constantly chew and swallow. Ironically, the variety and affordability of foodstuffs leads us to become overfed and at the same time undernourished. The best way to resist these temptations is to develop an attitude towards cooked food in general and adopt the raw food lifestyle.

Mark Twain wrote: “To eat is human, to digest divine.” We need enzymes to digest food. Our living body also needs enzymes for every other operation and chemical reaction to take place. Enzymes constitute the difference between life and death. Only living organisms can produce enzymes, but their capacity to make enzymes is limited and exhaustible.

Our body hosts two types of enzymes: metabolic enzymes, which run our bodies, and digestive enzymes, which participate in digesting our food. Only raw and living foods follow nature’s design and come with their own food enzymes to aid digestion. They are responsible for the release of nutrients out of the foods we eat.

Dr. Edward Howell writes in his remarkable book Enzyme Nutrition that heat over 118° F kills enzymes. If food is cooked, it does not carry enzymes, and the body is forced to use up its own digestive enzymes.

Only living organisms, be it a human being, an animal, or a plant, possess enzymes. No one would ever argue that a dead person is the same as a living one just because the chemical composition of the body is the same. And yet we never think twice about allegations that cooked food is as good as raw food or better. The plant world possesses integrity and the “life factor.” From an enzymatic approach, a picked up fruit or a cut off green is still alive, even though its own source of nourishment has been cut off. Seeds and nuts will reproduce if put into the soil, fruits will continue to ripen even after they have been picked from the tree, a vegetable–be it a carrot, onion, or potato–when put into the ground will sprout.

Enzymes are combinations of proteins, vitamins, and minerals in an active molecular form. Chemists are able to synthesize some of these nutrients, but they have not been able to “breathe life” into them. The “life factor” has never been and probably never will be re-created.

Enzymes are very particular. They cannot tolerate heat, microwave irradiation, or pasteurization. Cooking always removes or spoils the goodness of food. Cooked food points down to the grave, because it is dead. Only humans apply heat to what they eat. Presently, humans apply heat to most of their food prior to consumption. Humans on average as a race, die at or below half their potential life span of chronic illness that is largely diet and lifestyle related. “You won’t be surprised that diseases are innumerable–count the cooks.” – Seneca (4 BC-AD 65), Epistles

Cooking is the most profound abuse of food. Cookbooks are full of recipes on how to smother the life out of a meal. The more creative they are in doing so, the more honor we attribute to the cooks. The concept of great cuisine is based on the opinion that plain fruits or vegetables are not appealing to the eye or satisfying to our palate.

Natural food is seen as an enemy. The less the dish reminds one of the original ingredients, the prouder the cooks become. Raw produce is treated not like the divine food but as something to be mutilated and manipulated. It is even called “from scratch,” as if it is a second-class product needing an upgrade. And yet, man is not capable of producing even a simple meal without using the basic ingredients he did not make. The talent of the cook should be applied elsewhere, because the basic fruits and vegetables he begins with are nutritionally superior to the most sophisticated creations he ends up with.

Traditional cooking alters the taste buds into being incapable of appreciating the flavor and taste of raw fruits and vegetables. We become more concerned with pleasing our perverted palate and satisfying our coarse sensation than with providing nourishment to our body.

By cooking our food, we are killing nutrients that keep us alive and healthy. After we grill or roast, bake or boil, sauté or stew, we produce some decadent matter with no nutritional value and only by using salt or sugar abundantly can we get it to pass our taste buds. All cooks rely on salt, sugar, and spices to have their creations appreciated. Cooking without spices is not appealing. Not surprisingly, spices were originally used to disguise decaying and decomposing food.

How delicious is a fresh apple! But we put it in an oven and it becomes a squashy, mushy, shriveled mass requiring a load of sugar so one can eat it. In cooking, the original colors of fruits and vegetables are dulled and the initial variety of flavors is altered. Make no mistake, the nutritional value is gone as well.

It is ironic, but not incidental, that fresh produce is used for decoration of this bland and dead food. We decorate this lifeless, tasteless, and shapeless mess with fresh green leaves and brightly colored veggies to deceive our eyes. We add spices to disguise the smell. We load it with sugar and salt to cheat our taste buds.

Nowadays, health-conscious people know processed food is devoid of nutrients and try their best to avoid it. But somehow, home cooking escapes the stigma of “processed.” Cooking is processing! And the difference between home cooking and manufactured foodstuffs is the same difference as between “dead” and “very dead.” We hear everywhere the less food is processed, the better. Why process it at all?

Most Americans do not eat the 5-9 recommended servings of fruit and vegetables each and every day. If you really eat 9 servings of fruit and veggies, you will likely not need or want anything else.

The Science of Raw Food

A raw food diet is not just good for you – it’s also good science! You don’t have to take our word for it, have ‘faith’ or trust the latest nutrition guru. Science now proves that cooking not only destroys nutrition and enzymes but chemically changes foods from the substances needed for health into acid-forming toxins, free-radicals and poisons that destroy our health!

On this website you’ll find out what happens when you eat raw, whole foods rather than cooked, processed foods – complete with numerous references you can check out for yourself. Don’t give away responsibility for your health to the government, medical industry or food industry. Don’t even take my word for it! Discover the facts for yourself — start here today!

Raw science
WHY ALKALIZING RAW FOOD IS THE KEY TO HEALTH

Here are the basics in a nutshell, though simplified for easy understanding. A raw foodist is someone that eats 75-100% live, nutritionally-dense organic uncooked and unprocessed food (and drinks pure, live water), enjoying delicious meals that optimize your health by alkalizing your body. At that rate your elimination system can get rid of the toxins created when you cook. But when you eat more cooked food you are consuming acidic toxins faster than your body can eliminate them so they back up, disrupting your body’s delicate acid/alkaline balance, a major cause of excess weight and disease. Heating food above 118 degrees F. causes the chemical changes that create acidic toxins, including the carcinogens, mutagens and free-radicals associated with diseases like diabetes, arthritis, heart disease and cancer. Cooking also destroys the live enzymes that aid in digestion and health.

Your body is actually sort of an alkaline battery, running on electrons. All life-giving chemical reactions only happen when electrons or energy flows between atoms. Cooking or processing causes food to lose electrons – the source of the energy your body needs. Things that are healthy ‘contribute” electrons/energy, and are called alkalizing or “reducing.” Things that are unhealthy steal electrons/energy, and are called acidic or “oxidizing” (which means to burn up, rust, break down or decay).

Your body is designed to be alkaline, like the battery! Because the pH scale is logarithmic even a fraction of a point can create huge changes to health! One hydroxyl molecule (-OH) in 550 million is enough to make water conductive. In fact, most important processes in your body only work within a very narrow pH range. For example, if the pH of your blood falls to the low end of its normal range (~7.35-7.45), a .10 difference, it could reduce the oxygen levels in your blood by as much as 300%!

Two common myths are that eating raw is expensive and that it takes a lot of time to prepare. Nothing could be further from the truth! I am one of busiest people I know (mostly answering emails, calls and texts from my readers). But when you do it correctly, a raw food diet is actually one of the easiest, most convenient and most economical ways you can live! Remember, raw foodists eat mostly organic food, which is 80% to 300% more nutritionally dense (click for article on Organic Food) – loaded with available electrons/energy. As your body learns to absorb this additional nutrition and energy you’ll be less hungry, getting more energy from what you do eat, and eat less. This ultimately can reduce your food costs, as well as your health care costs, far below what is was when you were eating empty calories filled with the acidic toxins. Raw, live food and water is the ultimate health care plan!

Click to read the full article

How the Oldest & Smallest Form of Life on Earth can Transform your Health Right Now!

Nature’s First Raw Super food
by Robert Ross

“The health benefits of Aphanizomenon flos-aquae (AFA) have been reported for more than two decades, yet it is only recently that science has revealed the mechanisms by which AFA acts on the body, and the astonishing health benefits of AFA. AFA contains a wide variety of phytonutrients that promote health, such as chlorophyll, carotenoids and polyunsaturated fatty acids. AFA contains unique molecules that modulate various aspects of human health…”
– Christian Drapeau, MSC, Primordial Food

Life began in the sea 4 billion years ago. Fossil records indicate that the blue-green algaes are the most primitive of the 1,000 or so different algae varieties on earth, dating back over four billion years. The blue-green algaes have managed to survive all that time while millions of other plant and animal species became extinct. What makes blue-green algaes so powerful and amazing for human health is the same super-dense nutrition and energy that we can now harvest and enjoy for maximizing our human potential.

In evolutionary terms, blue-green algaes were probably the very first organisms to release oxygen into the prehistoric Earth’s atmosphere. Blue-green algaes are also a missing link – a single cell organism that is part bacteria and part plant in some ways, representing the evolution from plant to animal. First, blue green algaes can do photosynthesis like plants, but they do it better making them the best sources of chlorophyll – a super food in its own right. Blue-green algaes are similar to animal cells because they have a soft, digestible cell wall made of glycogen, which our bodies can use as a food. Many other plants have cellulose cell walls making them very difficult to digest. So blue-green algae has more bioavailable nutrients plus tons of chlorophyll, making them one of the most nutritionally-dense super foods available. And of course, it is also a raw food!

 

Whatever You Think About MonSATAN
It’s worse than you think!

Monsanto’s GMO’s, political corruption and falsified research has unleashed new microscopic Frankensteins that are already making animals & people sick…and dramatically decreasing fertility. You’ve seen the sci fi flick about a world with no children – here it comes!

“…according to Dr. Don Huber, an agricultural scientist and expert in microbial ecology… Monsanto’s genetically engineered…crops are responsible for …an outbreak of new plant, animal and human diseases.”

Remember, to be a raw food vegan you have to eat raw, unprocessed, nutritionally dense, toxic-free food. GMO’s are not only making that impossible they are attacking life itself!

 

Introducing Denise Girard
Our New Executive Raw Chef & Holistic Health Coach

I have the privilege to have been invited by my dear friend Robert to be the Raw Food Chef & Holistic Health Coach for this awesome website! I am here to serve you each month with recipes and articles which I hope will inspire you, as well as to help you as a certified Holistic Health Counselor to create a dynamic, balanced and healthy lifestyle. I am sure that if you have landed here, you too are seeking to understand this fundamental need and our birth right to eat unadulterated whole foods!

Click here to read more from Denise …
Click Here for Private Coaching…


CRÈME BUDWIG

Raw Chef Denise’s Recipe of the Month

Dr. Johanna Budwig was a German medical doctor and bio-chemist who came to the conclusion that the majority of chronic illnesses are caused by mass produced foods and oils, poor nutrition and pesticides which destroy our electrons. I marvel at the visionary research and wisdom of Dr. Budwig!  And I promise you, if done properly, you will noticeably feel the effects rather quickly of this luscious breakfast.

Ingredients:

– Juice of ½ of a lemon
– 2 tbls. raw yogurt or almond milk
– 2 tbls. cold pressed flax seed oil
– 1 ripe banana
– 2 tbls. sprouted grain (just one grain, like quinoa)
– 10 soaked almonds
– 1 apple or pear diced
– 1 tbls. sesame seeds
– 1 tbls. sunflower seeds

Soak almonds, sprout grains. Mash the banana and mix it with the first 3 ingredients into a cream. Add all the other ingredients. It can be sweetened with a touch of maple syrup. Makes 1 serving. Click here for a raw almond milk recipe …

Click here to save 14% Off our Crème Budwig Recipe Pack

Introducing Leading Anti-GMO Advocate & Our Newest Contributor, Jeffrey Smith


The leading consumer advocate for non-GMO choices, Jeffrey M. Smith, is the author of the world’s best selling books on the dangers of genetically modified organisms (GMO’s). Jeffrey exposes how biotech companies mislead consumers, legislators and safety officials to put everyone’s health in peril. Jeffrey founded the Institute for Responsible Technology in 2003.

 

Introduction by Robert Ross

As a raw foodist, you should be more concerned about Genetically Modified Organisms (GMO’s) than just about anyone else – and EVERYONE should be concerned. Being a raw foodist requires that you maximize the purity, bio-availability and nutrient density of absolutely everything you consume, both foods and drinks. Anything less and it just won’t work – you’ll get hungry, cravings, and go on junk food binges…eventually building up a resentment for raw food and just giving up. I’ve not only seen it happen, it has happened to me. I just pick myself up and start again, like any diet program. No blame.

However, when you eat nutritionally dense raw foods that don’t overload your immune system with toxic chemicals and poisonous DNA it cannot digest, the opposite happens – you feel completely satisfied with simple, delicious, nutrient-dense meals, overcome food addictions, feel more energy and enjoy what you do eat much more!

But for absolutely everyone, GMO’s are such a significant health threat that I’ve arranged to include a monthly column by my friend Jeffrey Smith, the world’s foremost anti-GMO advocate. This month we’re starting with two great articles: GMO Basics and 10 Reasons to Avoid GMO’s!

Click here to read Jeff’s latest articles

Intro to Juicing for a Raw Food Lifestyle
by Robert Ross

Juicing is a one of the easiest yet most powerful things you can do to make a raw food lifestyle easier and more successful – and improve your overall health and wellness. Usually I drink between one or two quarts of mostly-green juice every day. Some people prefer to have one regular juice day every week, also called a juice ‘feast’ or juice fast day.

By removing all the hard-to-digest fiber from your nutrient-rich veggies, juicing improves your absorption of all the important nutrients. This is particularly important for people beginning a raw food lifestyle because most of us have poor digestion and incomplete absorption after decades of eating cooked and processed foods. Juicing, using a slow-speed masticating juicing only, breaks down the cell walls of your veggies releasing the nutrition so you can absorb it like a sponge.

I usually recommend at least 16 ounces of juice daily. Most days I fill up a 16 oz. insulated sports canister and drink it throughout the day. When I am doing a juice ‘feast’ I double that, drinking it throughout the day, but mostly around meal times or whenever I am feeling hungry.

Making this much juice every day might seem tedious, but I have a secret.  First, I don’t actually make juice every single day.  I actually juice every two or three days and make enough for the next two or three days, which I then store in a tightly sealed, insulated container in the fridge. If you do this a lot you may want to get one of those food saver appliances that sucks the air out of a ball-jar style container, but I have found that my juice lasts up to 3 days just fine without that – though as always, the sooner you drink it the better!

In order to do this you MUST you only a high quality masticating juicer that produces little oxidation hence has a high juice quality and juice stability. These include single-auger juicers like those made by Samson, Hurom, Omega and Kuvings and twin-gear models like the Green Power, Green Star and Super Angel.

Click to read more

The Science of Broccoli, Part 2
by Robert Ross, 9/20/2011

New studies demonstrate that eating raw food with live enzymes improves nutrient absorption & anti-cancer benefits!

More Proof that Cooking Destroys Your Natural Cancer Protection!Some spicy foods like broccoli sprouts mustard, horseradish and wasabi contain the enzyme myrosinase which has been shown to significantly enhance cancer-fighting power in cooked broccoli while improving absorption for maximum health benefits.

Broccoli  – either you love it or hate it, but at least you should respect it. Many studies have shown that fresh or lightly steamed broccoli has all kinds of amazing health benefits. Not only is this cruciferous vegetable high in vitamin C and fiber, it’s also a rich source of glucosinolates – which are broken down in the body to form the anti-cancer agent sulforaphane.

Unfortunately, most people cook the benefits right out of broccoli, killing the living enzymes and largely destroying broccoli’s anti-cancer benefits! A study published in the Journal of Agricultural and Food Chemistry found that people who had eaten raw broccoli versus a group who had eaten cooked broccoli had a sulforaphane bioavailability of 34 percent versus the cooked broccoli group where the bioavailability was only 3.4 percent – about 10% of the raw group.

This demonstrates a couple of key principles important to raw foodists. First, despite the claim from nay-sayers, especially doctors, enzymes are not killed in the stomach. In fact, when you consume raw foods containing LIVE enzymes, “bioactive components” are absorbed in just minutes in the upper part of the digestives rather than hours later through the colon.

In the experiment they used broccoli powder, which doesn’t contain myrosinase but does contain a precursor to the anti-cancer agent sulforaphane. When the broccoli powder was eaten with broccoli sprouts containing myrosinase the enzyme interacted with the broccoli powder producing sulforaphane – significantly enhancing anti-cancer benefits. Other raw foods that contain myrosinase include radishes, cabbage, arugula, watercress, and Brussels sprouts. Researchers say that just three to five servings of broccoli a week provide a cancer-protective benefit.

Now, for a raw foodist you can draw a lot of conclusions reading between the lines of this research. First, if this works with dead, processed broccoli powder imagine the benefits from eating your broccoli raw, complete with live enzymes and everything else in that nutritionally dense whole food matrix you’ll enjoy with fresh, raw, organic broccoli!

Second, when you eat raw food bioactive components are absorbed in the upper part of your digestive system, showing up i the blood in a matter of minutes. Alternatively, when the food is dead it can take hours and hours for the body to wring out whatever nutrition is left in the food as it passes slowly through the colon!

Personally, I have always loved broccoli raw, even as a kid. I never understood why anyone would want to cook broccoli, turing it into a smelly, mushy disgusting thing that actually isn’t broccoli at all – of course, if that is your only experience of broccoli it’s no wonder some people hate it! I would, too! But raw, organic broccoli is like candy to me, as is all raw, organic, nutritionally-dense food can be for you, too, once your “cleanse the palate” and detoxify yourself.

Young broccoli sprouts have up to fifty times the amount of sulforaphane founding mature broccoli, so now I am going to start growing broccoli sprouts for my salads, too!

References:

  • Jenna M. Cramer, Margarita Teran-Garcia, Elizabeth H. Jeffery. Enhancing sulforaphane absorption and excretion in healthy men through the combined consumption of fresh broccoli sprouts and a glucoraphanin-rich powder. British Journal of Nutrition, 2011; 1 DOI: 10.1017/S0007114511004429
  • University of Illinois College of Agricultural, Consumer and Environmental Sciences. “More evidence that spicing up broccoli boosts its cancer-fighting power.” ScienceDaily, 13 Sep. 2011. Web. 21 Sep. 2011.
  • Annual American Association of Cancer Frontiers in Cancer Preventionmeeting, 2007, Philadelphia, PA, ” there is new evidence that raw and uncooked broccoli or other cruciferous vegetables significantly reduce the risk of bladder cancer.”
  • http://www.healthmad.com/Nutrition/Why-R…
  • http://www.associatedcontent.com/article…
  • http://au.search.yahoo.com/search;_ylt=A…

Click to read The Science of Broccoli, Part 1

Raw Science
Some doctors believe that a raw food diet can’t change your internal pH. Here’s the Raw Truth even they don’t know!

Opinion by Robert Ross, 8/19/2011

ATP MoleculteThree-dimensional model of an ATP molecule —
carbon atoms are gray, nitrogens are blue,
phosphorus are yellow, and oxygen is red.

Some health professionals trained in standard allopathic medicine will tell you (because it is what they were taught) that the pH of what you eat doesn’t change your internal acid/alkaline balance. That is based on a simplistic and incomplete understanding of how digestion works and the effect of acidic toxins on the body’s buffering system at the cellular level.

Research you can read about right here shows that the medical establishment is just plain wrong about this. For one thing, the stomach’s role as an organ of digestion is it’s SECONDARY function. The primary purpose of the stomach is to create alkaline buffers to neutralize the acidic toxins created by our food, the environment and the metabolic processes in our bodies. As Dr. Robert Young has explained in his New Biology theories, the hydrochloric acid in the stomach is actually a by-product of the production of sodium bicarbonate! The more acid-forming food or drink we consume the more sodium bicarbonate the stomach makes to buffer it. Every molecule of hydrochloric acid produced in the stomach is the result of sodium bicarbonate production. The equation is:

NaCl + H20 + CO2 = NaHCO3 + HCL

The principle mechanism of action that causes the body’s internal acid/alakline balance to get out of kilter is also well known. You see, we already know that your blood chemistry must remain at a consistent pH within the narrow range of 7.35 to 7.45, making it slightly alkaline. Your body will do anything to maintain this balance or homeostasis since otherwise you will die. In fact, this is so important to your survival that the body will steal alkaline pH buffers from other organs to keep the blood pH balanced. Other organs can manage to survive for decades with an out of balance pH, so your body has no problem borrowing buffers from something like, let’s say, your bones to keep the blood in homeostasis. If the body borrows calcium from your bones to neutralize the acid toxins caused by eating too much protein you will be fine for years. Of course, you end up with osteporosis after a lifetime of this – but it is small sacrifice when the alternative is a quick death!

What most doctors don’t realize is that this process, this sacrifice, goes much deeper than just your bones – every cell in your body may be called upon to make a similar sacrifice when your lifestyle, diet and environment are so acid-forming! Your body is constantly producing acid toxins. This is actually normal. So you have mechanisms to neutralize these toxins, called buffers. But it isn’t normal for you to have a shortage of buffers. If you cannot excrete the acid toxins fast enough then they back up throughout the body – “acidifying” the body. This isn’t enough to be labeled a diagnosable disease but it is just enough to change the subtle chemistry of cellular respiration.

Of course, your body is designed to survive even under the worst circumstances, though perhaps not with the level of health and wellness you might like! Every metabolic process in the body has a backup mechanism for when the main biochemistry isn’t working. So healthy alkaline-based chemical reactions are in fact entirely different from those that take place in an unhealthy system altered by acidic toxins. For example, if the pH of your blood falls to the low end of its normal range (~7.35-7.45) by a mere .10 difference it could reduce the oxygen levels in your blood by as much as 300%! Oxygen is of course the key to all of life – and essential to many biochemical processes. And that’s in the blood, where pH homeostasis and oxygen levels are more critical than anywhere else.

Imagine what happens in other organs when they get too acidic…and normal chemical reactions involving oxygen, called aerobic, become almost impossible! Then anaerobic (without oxygen) back-up systems take over to keep you alive, often for decades – but alive isn’t the same thing as healthy! The best example of something that goes horribly wrong at the cellular level when you body is forced into an anaerobic, survival mode is how it makes, stores and produces energy with a substance called ATP………

Click here to read full story…

Raw Science: pH of Diet Affects pH at Cellular Level
Studies show that Mad Cow Disease caused by acid pH!

by Robert Ross, July 15, 2011

Why is this important to a raw foodist? We are not likely to be eating any kind of meat soon, let alone from a mad cow! The thing is — this is more hard evidence of the importance of an alkaline-forming diet and lifestyle! Even better, it is evidence that helps refute the argument that alkaline-forming foods and drinks don’t affect the body’s overall pH. The answer is that it clearly does. Here’s how I come to that conclusion from this research.

A prion (protein+infection)is a misshapen protein which became an infectious agent when it lost it’s correct shape. You see, it is normal for proteins to fold or bend, but under some conditions they lose control and get permanently bent out of shape, becoming infections that cause a fatal diseases like mad cow disease in cattle, scrapie in sheep and Creutzfeldt-Jakob disease (CJD) in people. There is no cure for these fatal conditions.

Several researchers have discovered Mad Cow Graphthat prions deadly misshapen form is determined by the pH they are exposed to. In a healthy neutral or alkaline environment these proteins are just fine. However, under low pH, acidic conditions increase (red line in chart), proteins get more and more distorted until they become Prions — infectious proteins.

As human being you should just as mad as these poor factory-farm cows! But unlike a cow, you can do something about it. First, just don’t eat cows. If you enjoy a little meat now and then, do it on a rare basis, like a special treat, and then only eat free-range, organic meats. And for your other meals, start enjoying healthy, alkaline-forming raw food and drink alkaline mineral water (from your water ionizer)! Sadly, factory farm cows don’t have these choices – but you do!

Click to read full story…

Raw Science in the News!
Was the devastating European e.coli superbug bioengineered?

Monsatane.coli

Mad Scientist or Extraterrestrial Invader?

Robert Ross, 6/7/2011 – While a super resistant e.coli outbreak is straining hospital resources in Germany nobody in the mainstream media seems to be concerned about where a new super e.coli suddenly came from. The German e.coli is from the 0104 strain, a type of e.coli that has almost never been resistant to antibiotics before. What’s so strange about this? I’m glad you asked. You see, it isn’t easy for a bacteria to become a super bug overnight. It happens slowly, relatively speaking, as the bacteria is exposed to more and more different antibiotics. Usually you’ll see a strain resistant to one or two antibiotics first. Then, as different antibiotics must be used to treat the infection, the e.coli eventually becomes exposed to other antibiotics becoming resistant to them, too. But not this time. This new German strain magically became resistant to every antibiotic that may be used against it over night!

How could such a thing happen in nature? Well — it can’t! And studying the DNA of the German e.coli is pretty damning evidence that nature didn’t do it – a genetic engineer did! Or maybe it was extraterrestrials?

Germany’s Robert Koch Institute analysed the DNA of the O104 e.coli and discovered that it is resistant to some of the most widely used antibiotics by hospitals. The only way this could happen is by genetic manipulation in the lab we’ve all seen in grade-B science fiction movies! Or maybe it was extraterrestrials?

Click here to read full story…

Raw Science in the News!
THE RAW FOOD-RADIATION CONNECTION
by Robert Ross, 5/5/2011

Alkalize your Body for Natural Radiation Protection

You may not realize is that there is a profound connection between alkaline-forming raw foods, alkaline mineral water and ionizing radiation. You see, ionizing radiation does the same thing to your body cooked, processed, acid-forming foods do only much, much faster and more deadly. Simply put, ionizing radiation scavenges electrons from the molecules of healthy cells in the same way that the free radicals in cooked, processed food does. The acidic toxins caused by cooked, processed foods will slowly kill you. The results from ionizing radiation are often much, much faster and more deadly – but the principle is the same!

To protect yourself and your family from ionizing radiation, the first, most basic thing you can start doing right now is to start drinking ionized water, also called alkaline mineral water, made with a Life Ionizer. The second most important thing you can do is to eat more alkalizing raw foods!

Ionized water and alkalizing raw foods are among the best ways to alkalize your body and help protect it from the effects of ionizing radiation!

Drinking ionized water, which is made up of microclustered or structured water, also improves hydration, which improves the absorption and effectiveness of the supplements or nutritionals you should also be using for radiation protection.

Click here to read full story…

 

 

Nuclear energy expert Dr Helen Caldicott tells the truth about Fukushima and nuclear energy that you won’t see on TV.

 

 

 

 

Beyond Enzymes! Beyond pH! Beyond ORP!
Coming in Late 2011:
Online Course on The Hidden Mysteries of Water

Water is the key to everything wondrous and healthy about a raw food lifestyle. Our bodies, our raw food and even the surface of the Earth itself is made up of mostly water! There is an amazing reason for this – water is the vehicle that Life itself uses to transfer energy and information! This new, exclusive and in-depth course will go into the biology, chemistry and even some of the quantum physics of water in a whole new way — beyond anything you have ever seen before! This is the first course that truly show you how live food & water actually perform their wonders – scientifically. Learn why water is the key to to health and how to make best alkaline water at home for a fraction of the cost of bottled water. This course is ideal for anyone interested in raw food, alkalizing their bodies or knowledgeably buying a water ionizer without buying into all the hype. Written in a style that turns these complex subjects into common sense!

Sign up in advance (below right) and get my new $24.95 e-book, The Hidden Mysteries of Water absolutely free at the end of the course (due to be released in Spring, 2011). You’ll also automatically receive my free periodic newsletter, so you don’t need to sign up for both. Here are some excerpts from Lesson 1, There’s More to Water Than Just H2O

Water has amazing secrets that science is only beginning to unlock. However, our ignorance has led us to take water for granted – abuse it, pollute it and forget how vital it is, from the smallest bacteria to possible life on other planets. The science of Quantum Physics is beginning to unravel the hidden mysteries of water. One of the major secrets of water lies in the energy bonds between its hydrogen and oxygen atoms.  These relatively weak hydrogen bonds may seem unimportant, but they play a significant role in water’s impact on all life. The hydrogen-bond length of H-2-O molecules, for example, affects the electrostatic forces around them in a way that can change the energy of electrons in your RNA. RNA transmits DNA information into cells, controlling their chemical reactions!

Chemical reactions only happen when electrons or energy can flow between atoms.   “Alkalize” and “energize” both refer to adding electrons/energy to your body.  Most of the life-giving, healthy processes in your body are those that give it electrons/energy, called alkalizing the body. Most unhealthy, aging, disease-casing and toxic phenomena of the body are those that steal electrons/energy, called acidic or “oxidizing” (which means to burn up, rust, break down or decay).

The diet and lifestyle choices you are confronting today are much more than just good ideas you read about in some book — you are choosing to increase your life energy or choosing to throw it away! In the coming lessons you’ll learn about the health benefits of alkaline water, what pH and ORP really mean, how your digestion actually works, how your stomach alkalizes food and why obesity isn’t a weight problem – its an acid problem.  By the time you complete this course you’ll know more about why eating raw food and drinking alkaline water are the most important and cost-effective things you can do for your health — and for the planet!

I apologize to everyone that signed up in advance for the delay in starting my course, The Hidden Mysteries of Water. I unexpectedly had to relocate across the country and was unable to release the course on the original date. However, it will be released soon – and I promise it is worth the extra wait!Robert

Raw Research
MAJOR STUDY PROVES THAT HIGH pH ALKALINE MINTERAL WATER PRODUCED IN A LIFE IONIZER HELPS PROTECT YOU FROM ANTIOXIDANTS AND FREE RADICALS
 The mechanism of the enhanced antioxidant effects against superoxide anion radicals of reduced (IONIZED) water…Kokichi Hanaoka(a,*), Dongxu Sun(c), Richard Lawrence(c), Yoshinori Kamitani(b), Gabriel Fernandes(c), Biophysical Chemistry 107 (2004) 71–82

Oxidative stress in the human body is thought to be due to excess reactive oxygen or free radicals. Among these, superoxide anion radicals are the best known. Scientists believe that the action of superoxide anion radicals is the most important indicator of antioxidant effects. In this research the scientists studied the antioxidant effects of antioxidant mineral water (which they call reduced water), such as the water produced by Life Ionizers.

This study demonstrates that the reduced or ionized water can prevent oxidative DNA damage possibly by enhanced antioxidant
effects against free radicals, concluding, “it appears that consumption of electrolyzed reduced drinking water may potentially serve to prevent DNA damage induced by oxygen free radicals
produced by the mitochondria due to the rise in oxidative stress.”

From a raw food perspective this is important for several reasons. First, the mechanism discussed is very similar to the mechanism in raw food, which of course is made mostly of high pH alkaline water similar to that produced by a Life Ionizer. Second, raw foodists should be drinking water consistent with the same principles as their food – in other words, high pH alkaline mineral water

Click here to read the full article ...

RAW FOOD ALERT
The Raw Truth About Agave Nectar

If you are reading this you probably already avoid any foods containing High Fructose Corn Syrup HFCS). But just as John Q. Public is learning that this is really really bad for you, the industry has discovered something new to con us with, one targeted right at the health-conscious consumer – agave “nectar.” Agave nectar is advertised as a “diabetic friendly,” raw, and “100% natural sweetener.” Yet none of these claims are true.

Today, agave nectar can found in the health food aisles of many supermarkets, as well as health food stores. It can also be found as an ingredient in many foods labeled as organic or raw, including ketchup, ice cream, chocolate, and health food bars. The labels on these products are designed to make you think that agave is a natural unrefined sweetener that has been used by indigenous people in Mexico for thousands of years. While it is true that they used to let the sweet sap one species of agave to ferment naturally, creating a mildly alcoholic beverage called pulque, the agave nectar in stores today is a newly created sweetener invented in chemistry labs during the 1990’s.

The “Blue Agave” that you find popularized in stores isn’t even made from the sap or nectar of the yucca or agave plant as the original white agave traditionally was. Agave Tequilana, or Blue Agave, is processed by removing the pina, which is the root or bulb of the plant, which is then chemically treated, cooked and processed beyond all recognition!

The traditional Agave Salmiana (White Agave) associated with health benefits is made much more naturally.  Agave Salmiana grows a flower from the center of the plant called the Quiote.  The Quiote is cut off when the plants is 7-8 years old, creating a hole or pool of liquid in the center of the plant, called “Aguamiel.”  The plant is then milked twice daily as the Aguamiel collects.  Aguamiel is not the sap of the leaves as is often mistakenly thought. In fact, the sap from the leaves contains saponins, raphides and calcium oxalate making it inedible.  Aguamiel is the juice that the plant makes to feed the Quiote.  It is full of nutrients like carbohydrates, fructans, vitamins and aminoacids.   The removal of the water in the juice by evaporation leaves us the White Agave nectar. This healthy, tradtional and natural white agave does exist, it is hard to find and expensive. Even if you do find some, it is still loaded with fructose too much fructose for anything but limited use and is acid-forming for your body.

Diabetes Disaster

Because high fructose agave syrup won’t spike blood glucose levels, some ruthless companies promote agave syrup as good for diabetics! For this they should probably be criminally prosecuted!  Of course fructose doesn’t trigger a test for glucose – but that doesn’t make it good for anyone, including diabetics!  Yucca plants also can contain saponins. – highly toxic steroid derivatives. This unscrupulous industry actually tries to claim sapoinins have some rediculous health benefits, but you should avoid them at all costs, especially if pregnant or breastfeeding!

Fructose is broken down in your liver just like alcohol and produces many of the side effects of chronic alcoholism! Excessive fructose can cause mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease, obesity, stroke, cancer, arthritis and premature aging.

If you have any insulin-related issues – high blood pressure, high cholesterol, diabetes, overweight – my suggestions is that you avoid all sweeteners. I even avoid stevia. As a raw foodist you body can rehabilitate you innate ability to enjoy the natural goodness in unadulterated foods. That empowers your innate ability to eat “intuitively.”

If you want something sweet, eat a piece of fruit, not a candy bar labeled as a “health food.” Even raw organic snack bars are loaded with processed sugar! How can I say that? Because “drying” fruit, even in the sun, is a form of processing!  Dried fruits are sources of highly concentrated sugars and can be almost as bad if abused as any other kind of sugar.

Now, of course that is an ideal. You might have to work up to it, since most people are addicted to things tasting sweeter than they really do. Your body may actually have adapted to an emergency form of cellular metabolism that needs more glucose since that is all you have been eating for decades. If that is the case, then you can wean yourself from sugar substitutes by using sweeteners known to be safer. For uncooked dishes try using raw honey or dates. For cooked dishes try a good organic maple syrup. For the occasional desert, use dehydrated cane sugar juice or maple sugar in moderation. Freshly made apple juice or orange juice can also provide plenty of sweetness – but remember, juicing sweet fruits is also a form of processing that concentrates sugars so should be used in moderation. If you must use agave, look for raw, organic white agave.

Ultimately all sweeteners are bad, forming acidic toxins just like cooking does. Healthy food is supposed to taste good naturally. When you alter the way foods taste, you confuse your ability to intuitively know what’s good and what’s not. With a raw, live food diet, after a period of cleansing and healing right down to the cellular level, your natural ability to truly taste real food begins to return and live, fresh foods begin to taste wonderful without any enhancement – and then when you have a craving its not just your addictions calling, it really means your body needs something nutritionally.

The Raw Food Answer – No Processing, No Labels, No Lies

When you eat fresh, organic raw food it doesn’t come with fine print on the label that can be distorted and twisted by greed. Every single new sweetener like agave syrup introduced into the market was invented to do one thing – make a profit. Since the FDA doesn’t enforce food-labeling laws, you can’t be sure what you’re eating is what is on the label of any processed food. So don’t eat that junk!

Reduce Your Consumption of Fructose and ALL artificial sweeteners!

Selected References:

Good Health in a Bad Economy
Opinion by Robert Ross

In economics, a bailout is supposed to be when a bankrupt or nearly bankrupt company is helped by another party (like the U.S. government) giving them assets that can be converted to cash so that the troubled party can meet it’s financial obligations.

What our country really needs during the current crisis is a raw food bailout — when a sick body is helped by a healthy diet giving it assets ((live food) that can easily assimilated so that the body can meet all its nutritional requirements.

Of course, a bad economy is more difficult to deal with when you are also struggling with bad health! Poor nutrition can exacerbate negative emotions and make it more difficult to think clearly. Many diseases start with a cocktail of toxins created by cooking combined with the immune-suppressing effects of anger, stress, fear and hopelessness. Eating raw food is a great way to face a crisis. It will help you be healthier – saving on medical bills and insurance. It will help you act more responsibly and proactively to find solutions. And it will even help you save on your grocery bills. You see, organic, raw food is as much as 200-300% more nutritionally dense, making it more economical in the long run than less expensive and less nutritious conventional produce that may also be laced with pesticides or genetically modified organisms with unknown health hazards!

Raw Fasting
How to enjoy a safe 3-day fast!
By Robert RossOmega 350HD Juicer

The Health Institute that I used to teach at recommends fasting 3 days a month. It’s also a good idea to do a 10 day fast once or twice a year. There are 3 major types of fasts:

  • 3 days helps you get rid of toxins and cleanses the blood.
  • 5 days starts healing and rebuilding the immune system.
  • 10 days helps prevent disease by reversing damage from acidic toxins in cooked & processed foods, pesticide residues, prescription drug residues in the water, volatile organic chemicals & other acidic toxins.
Click here to read the full article ....

Nestle applies quantum mechanics to optimize food taste, texture, nutrition

Researchers from Nestle and the University of California have investigated the physics of food structure, and their results may help scientists create foods with optimal stability, nutrient delivery, flavors and aromas.

I’ve been researching the science of Quantum Biology, which applies the theories of quantum physicist and quantum mechanics to biological systems. This has been very exciting for me and seems to be opening up a new understanding of how and why raw, live organic foods are not just powerful nutritionally but may actually contribute to the transformation of consciousness itself! Imagine how disappointing it is to discover the Nestle is having similar thoughts about cookies!

In this study, which is published in Physical Review Letters, the scientists studied how water molecules interact with lipids, which are fat-soluble molecules such as fats and oils. These interactions could serve as a physical basis for understanding and defining the structure of different foods, enabling scientists to assemble the various components in an optimal organized structure.

Personally, I suspect, and deeply hope that they will fail at using this information to promote their corporate agenda, mainly greed, since I think it will expose the truth – that processed, cooked foods destroy the very life essence of foods, right on down to the quantum level.

THE SCIENCE OF WATER, PART 2
Can you be so full of life, powerful and strong that you are virtually immune to all diseases and live as long as a Hunza?

As we learned last month, live water is like live food and is healthier, better tasting and more alive than processed and fast foods or bottled water. Another good word for live water is “Organic Water” because it is just like organic food. Water is a “food” or a nutrient that can be either organic and alive — or processed and dead. Like live, fresh organic food, Organic Water is “alkaline.” That is, it has a high “pH” that helps your body maintain a healthier acid/alkaline balance. Sometimes Organic Water is called Ionized Water, which refers to water made in a water ionizer, like the Life 7700.

There are five locations in the world where scientists have found a drinking water with some of the same extraordinary physical characteristics of live alkaline mineral water – and where the inhabitants reportedly live to be over 100 years of age. The people are in excellent health, have no cancer, no dental caries, are robust and have children in their old age. They are Hunzaland in the Karkorum Mountains, Vilcambamba in Ecuador, a high mountain valley in Georgia, Russia, another in Mongolia and the final one in Peru. Though all these areas have different cultures and diets, they all have one thing in common – their water has similar properties to Live Organic Oxygen Water – especially microclusters!

Click here to read my full article ….

here comes the food police
The battle for control of the food supply: HR 2749

 I get concerned when Monsanto is the force not just behind dangerous GMO’s, but also the power behind the scenes for HR2749! They have already demonstrated aggressive legal enforcement of their patent rights, so it isn’t beyond them to use law enforcement to meet their needs, i.e., the Food Police!

If we give these clowns access to law enforcement, with the right to carry guns that goes along with that, growing organic food could become something like what growing marijuana is like today – something also engineered decades ago by corporate interests in the name of profit! The corn fields of tomorrow could also become host to Kevlar-clad jack-bookted troops. This has happened already to thousands of wholistic MD’s trying to find natural alternatives to pharmaceuticals. Actual MD’s have had their offices raided by armed & armoured FDA officers for prescribing vitamins instead of expensive drugs. The pharmaceutical and agribusiness conglomerates have one thing in common – they understand that the best thing they can do to make a profit is to control their market – you!

Without healthy, delicious and nutritionally dense ORGANIC FOOD, you cannot be successful as a raw foodist. So learn the truth and contact your own representatives to stop the Food Police now. Click here to sign a petition to say NO to the Food Police:
http://www.ftcldf.org/petitions/pnum993.php

Click here to read my full article ….

why we don’t need gmo Foods
What the mainstream media aren’t telling you!

Though the popular list of 10 reasons why we don’t need GMO foods (click below) is making its way around the web, it really is just a summary of a much larger problem of particular importance to raw foodists!

GMO’s are probably the biggest threat to your health (and the planet) in modern history. Personally, I think it is a bigger, more immediate threat than even Global Warming. To be successful, as well as healthy, as a raw foodist we MUST have access to a healthy, natural supply organic food. Organic foods’ #1 enemy are GMO foods. They don’t just threaten to put organic farmers out of business, they already do it every day – contaminating organic crops with out-of-control modified genes that drift through the air. Then GMO Frankensteins like Monsanto actually have the temerity to sue the poor farmers they just ruined for growing their patented crops! Since they control the courts with a combination of deep pockets, armies of lawyers and who know what else, they win these ludicrous cases!

I assert that without healthy, delicious and nutritionally dense ORGANIC FOOD, you cannot be successful as a raw foodist. Period. So study the facts for yourself, learn the truth and be empowered in your own healthy choices.

In his new book, Genetic Roulette, Jeffrey M. Smith, provides a more detailed analysis of the documented health risks of GMOs. If you like his book Seeds of Deception, you’ll be blown away by this one. Smith gives you the ammunition you need to shatter the biotech industry’s claim that genetically modified (GM) foods are safe. NOTHING could be further from the truth!

  1. GM foods won’t solve the food crisis
  2. GM crops do not increase yield potential

     

  3. GM crops increase pesticide use

     

  4. There are better ways to feed the world
  5. Other farm technologies are more successful

     

  6. GM foods have not been shown to be safe to eat

     

  7. Stealth GMOs in animal feed — without consumers’ consent

     

  8. No one is monitoring the impact of GM foods on health

     

  9. GM and non-GM cannot co-exist

     

  10. We can’t trust GM companies

     

Click here to read my full article including footnotes ….

ARTICLE
The Live Food Live Water Connection

One of the most important benefits of a raw food diet is that it is “alkaline forming.” The standard American Diet (SAD) is an “acid-forming” diet, which leads to dis-ease. Yet after spending weeks or months, perhaps even years, learning to eat raw food – WHAT ARE YOU DRINKING? After working so hard to become more alkaline, is your water neutral pH – or worse, even acidic?

If you are drinking bottled water, you are not be getting all the benefits you think you are. If you have a water filter on your faucet, you may also not be getting what you think you are! Even if you are using reverse osmosis or distillation, you are not getting the results you should be!

The difference between living water and dead water is just like that between living food and dead food. Live, raw food is naturally alkaline forming and free of toxins. Live water is similar, except that it is getting hard to find these days. So it is essential for own well-being that you not only eat raw, live food but that you drink “raw” live, alkaline water. And there is only one reliable, safe and affordable way to get that – make it yourself with a water ionizer. If you can’t afford my personal favorite, the Life 7600, you can make your own basic water ionizer, too. Click here to learn how!

Click for Full Article …

ARTICLE
what TO do IF YOU HATE VEGETABLES

In today’s fast-food society, it’s not uncommon for many people to have an aversion to vegetables, making becoming a vegetarian, vegan, or even worse, a raw foodist a little daunting. When I became a vegetarian over 40 years ago, people thought I was very strange. Now, after 40 years, a vegetarian diet is at least considered healthy, though still a little unusual. It took most of my 4 decades of gastronomic experience just to get to this point, where people at least accept vegetarianism as an reasonable idea. Now we are asking people to accept not just eating mostly vegetables as a way of life, but actually eating them raw! For some people that’s much more than just hard to accept – some people actually hate vegetables!

According to the Centers for Disease Control and Prevention, about 75% of Americans don’t eat the recommended five to nine servings of fresh fruits and vegetables per day. That’s alarming, considering how important vegetables are to maintaining a healthy and productive lifestyle–but not surprising, given that some people think that ketchup counts as one serving of vegetables!

So when you get to a buffet do you choose the chocolate cake over the carrot sticks even though you know carrot sticks are healthier? Do you skip the salad at the restaurant? Does the idea of eating something green make you gag? Well, many people new to raw food are confronting just such a challenge! They didn’t get interested in the raw food lifestyle merely because they thought is delicious – they were overweight or they got sick. Usually that is how they got here – raw food may have been their last resort. They studied raw nutrition, they’ve read stories about people who’ve overcome the very dis-ease they are struggling with using a raw food diet – but it didn’t help. Veggies still make them gag.

Click here to read more..

New Study Supports Importance of Alkaline pH for health
Bicarbonate Increases Tumor pH and Inhibits Spontaneous Metastases
March 10, 2009; doi: 10.1158/0008-5472.CAN-07-5575 Cancer Res March 15, 2009 69; 2260

Life depends on a precise balance between acid and alkaline. This is the essence of a raw food lifestyle! So the body makes bircarbonates to neutralize acid toxins created in a cooked food lifestyle, which have been shown to cause diseases like cancer. This study helps support that.

The external pH of solid tumors is acidic as a consequence of increased metabolism of glucose and poor perfusion. Acid pH has been shown to stimulate tumor cell invasion and metastasis in vitro and in cells before tail vein injection in vivo. The present study investigates whether inhibition of this tumor acidity will reduce the incidence of in vivo metastases. Here, we show that oral NaHCO3 selectively increased the pH of tumors and reduced the formation of spontaneous metastases in mouse models of metastatic breast cancer…. NaHCO3 therapy significantly reduced the formation of hepatic metastases following intrasplenic injection, suggesting that it did inhibit extravasation and colonization. In tail vein injections of alternative cancer models, bicarbonate had mixed results, inhibiting the formation of metastases from PC3M prostate cancer cells, but not those of B16 melanoma. Although the mechanism of this therapy is not known with certainty, low pH was shown to increase the release of active cathepsin B, an important matrix remodeling protease. [Cancer Res 2009;69(6):2260–8]

The extracellular pH (pHe) of malignant solid tumors is acidic, in the range of 6.5 to 6.9, whereas the pHe of normal tissues is significantly more alkaline, 7.2 to 7.5 …. in vitro studies have shown that tumor cell invasion can be stimulated by acidic conditions…. These observations have led to the “acid-mediated invasion hypothesis….” … It has been argued that metastatic cancers are selected for their ability to export acid. Acid is a by-product of glucose metabolism, and notably, elevated consumption of fluorodeoxyglucose by more aggressive cancers has been observed …. The current work tests the hypothesis that neutralizing the acid pH of tumors will inhibit invasion and, hence, reduce the incidence of spontaneous metastases.

Read more: http://www.rawfoodlife.com/#ixzz1jH341yMx

Raw foodism

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This article is about raw food consumption in humans. For a raw diet for cats or dogs, see Raw feeding.

Raw foodism (or rawism) is the practice of consuming uncooked, unprocessed, and often organic foods as a large percentage of the diet.

Depending on the type of lifestyle and results desired, raw food diets may include a selection of raw fruits, vegetables, nuts, seeds (including sprouted whole grains such as gaba rice), eggs, fish (such as sashimi), meat (such as carpaccio), and non-pasteurized/non-homogenized dairy products (such as raw milk, raw milk cheese, and raw milk yogurt).[1]

 Varieties of raw foodism

Raw foodism can include any diet of primarily unheated food, or food cooked to a temperature less than 40 °C (104 °F) to 46 °C (115 °F). The most popular raw food diet is a vegan diet, but other forms may include animal products and/or meat. Raw foodists can be divided between those that advocate raw veganism or vegetarianism, those that advocate a raw omnivorous diet, and those that advocate a 100% raw carnivorous diet.[2]

[edit] Raw veganism

Main article: Raw veganism

A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40 °C (104 °F). Raw vegans such as Dr. Douglas Graham[3] believe that foods cooked above this temperature have lost much of their nutritional value and are less healthful or even harmful to the body. Advocates argue that raw or living foods have natural enzymes, which are critical in building proteins and rebuilding the body. Heating these foods kills the natural enzymes, and can leave toxins behind[citation needed], however critics point out that enzymes, as with other proteins consumed in the diet, are denatured and eventually lysed by the digestive process rendering them non-functional. Typical foods included in raw food diets are fruits, vegetables, nuts, seeds and sprouted grains and legumes.

Among raw vegans there are some subgroups such as fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits, berries, seeds, and nuts. Juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds.

[edit] Raw vegetarianism

Vegetarianism is a diet that excludes meat (including game and byproducts like gelatin), fish (including shellfish and other sea animals) and poultry, but allows dairy and eggs. Common foods include fruit, vegetables, sprouts, nuts, seeds, grains, legumes, dairy, eggs and honey. There are several variants of this diet.[4]

[edit] Raw animal food diets

Main article: Raw animal food diets

A sashimi dinner set

Included in raw animal food diets are any food that can be eaten raw, such as uncooked, unprocessed raw muscle-meats/organ-meats/eggs, raw dairy, and aged, raw animal foods such as century eggs, fermented meat/fish/shellfish/kefir, as well as vegetables/fruits/nuts/sprouts, but generally not raw grains, raw beans, and raw soy. Raw foods included on such diets have not been heated at temperatures above 104 °F (40 °C).[5] Raw animal foodists believe that foods cooked above this temperature have lost much of their nutritional value and are harmful to the body. They also believe that raw meats should come from sources such as raw, grassfed meats or raw wild game rather than raw grainfed meats.

Examples of raw animal food diets include the Primal Diet,[6][7] Anopsology (otherwise known as “Instinctive Eating” or “Instincto”), and the Raw Paleolithic diet[ (otherwise known as the “Raw Meat Diet”).[10]

The Primal Diet, is a diet consisting of fatty meats, organ meats, dairy, honey, minimal fruit and vegetable juices and coconut cream, all raw. The founder of the Primal Diet is Aajonus Vonderplanitz. Vonderplanitz has estimated that there are 20,000 followers of his raw-meat-heavy Primal Diet in North America, alone.[11] Books by Vonderplanitz include “The Recipe for Living Without Disease”[12] and “We Want To Live”.[13]

There are also those who follow the “Raw Meat Diet”, otherwise known as the “Raw, Paleolithic Diet”,[9][14] which is a raw version of the (cooked) Paleolithic Diet, incorporating large amounts of raw animal foods such as raw meats/organ-meats, raw seafood, raw eggs, and some raw plant-foods, but usually avoiding non-Paleo foods such as raw dairy, grains and legumes.[9][10]

A number of traditional aboriginal diets consisted of large quantities of raw meats, organ meats, and berries, including the traditional diet of the Nenet tribe of Siberia and the Inuit people.[15][16][17]

[edit] History

Raw foods as a dietary health treatment was first developed in Switzerland by medical doctor Maximilian Bircher-Benner, inventor of muesli. After recovering from jaundice while eating raw apples he conducted experiments into the effects on human health of raw vegetables. In November 1897, he opened a sanatorium in Zurich called “Vital Force,” named after a “key term from the German lifestyle reform movement which states that people should pattern their lives after the logic determined by nature”. It is still treating patients today.[18]

Weston A. Price, in a 1936 work entitled Nutrition and Physical Degeneration, observed dental degeneration in the first generation who abandoned traditional nutrient dense foods which included unprocessed raw milk. Price claimed that the parents of such first generation children had excellent jaw development and dental health, while their children had malocclusion and tooth decay and attributed this to their new modern insufficient nutrient diet.[19] Weston-Price also noted, in his book, that the healthiest tribes he visited all incorporated some raw animal foods in their diets.

Leslie Kenton’s book Raw Energy – Eat Your Way to Radiant Health, published in 1984, popularized food such as sprouts, seeds, and fresh vegetable juices.[20] The book brought together research into raw foodism and its support of health. It cites examples such as the sprouted seed enriched diets of the long lived Hunza people and Max Gerson‘s use of a raw juice-based diet in conjunction with detoxification methods to cure cancer.[21] The book advocates a diet of 75% raw food to prevent degenerative diseases, slow the effects of aging, provide enhanced energy, and boost emotional balance.

Other notable proponents from the early part of this century include: Ann Wigmore, Herbert Shelton, and Norman W. Walker (inventor of the Norwalk Juicing Press).

[edit] Common practices

Beliefs held by raw foodists include:

  • Some raw foodists believe that digestive enzymes in raw foods (such as amylases, proteases, and lipases) aid digestion.[22] Heating food above 104-120 °Fahrenheit (40-49 °Celsius) degrades or destroys these enzymes in food.[23] A few raw foodists such as Dr. Douglas Graham dispute the importance of enzymes in foods.[24]
  • Raw foods include bacteria and other micro-organisms that affect the immune system and digestion by populating the digestive tract with beneficial gut flora. In addition, many raw-foodists, particularly primal-dieters, are believers in the hygiene hypothesis, a concept which focuses on the health benefits of exposure to parasites and bacteria.
  • Raw foods have higher nutrient values than foods which have been cooked.[25][26][27]
  • In addition, most raw foodists believe processed food and convenience food often contain excitotoxins (such as flavor enhancers) which can cause excitotoxicity. Foods with added chemicals, preservatives, additives, colouring agents/dyes of any kind are frowned upon by most raw-foodists.
  • Raw foodists believe that raw foods are the ideal food for human consumption, and the basis of a raw food lifestyle. Irritants or stimulants like coffee, alcohol, and tobacco are recommended against. Also heated fats and proteins like fried oils and roasted nuts are to be avoided on a raw-food diet, as they are deemed by raw foodists to be carcinogenic.
  • Wild foods followed by organic whole foods are more nutritious than conventionally domesticated foods or industrially produced foods.
  • Cooked foods contain harmful toxins, which can cause chronic disease and other problems, Heating oils and fats can produce trace amounts of trans fats.Cooking foods produces advanced glycation end products (“glycotoxins”, see also Maillard reaction).[32]
  • Raw foods such as fruits and vegetables are high in antioxidants and raw-foodists believe they can help to stifle signs of aging.[33]

[edit] Food preparation

Vegetables in a market

Many foods in raw food diets are simple to prepare, such as fruits, salads, meat, and dairy. Other foods can require considerable advanced planning to prepare for eating. Rice and some other grains, for example, require sprouting or overnight soaking to become digestible. Many raw foodists believe it is best to soak nuts and seeds before eating them, to activate their enzymes, and deactivate enzyme inhibitors.[34] The amount of soak time varies for all nuts and seeds.

According to some cookbook authors, preparation of gourmet raw food recipes usually calls for a blender, food processor, juicer, and dehydrator.[35] Depending on the recipe, some food (such as crackers, breads and cookies) may need to be dehydrated. These processes, which produce foods with the taste and texture of cooked food, are lengthy. Some raw foodists dispense with these recipes, feeling that there is no need to emulate the other non-raw diets or increase sales of kitchen appliances.

Freezing food is acceptable, even though freezing lowers enzyme activity. This view is only held by some raw-foodists, with many raw-foodists actually viewing freezing as harmful,[36][37] though not as unhealthy as cooking.

Several raw food preparation books have been published including:

  • Raw Food/Real World: 100 Recipes to Get the Glow by Matthew Kenney and Sarma Melngailis (William Morrow, 2005)
  • RAWvolution: Gourmet Living Cuisine by Matt Amsden (William Morrow, 2006)
  • Everyday Raw and Entertaining in the Raw by Matthew Kenney (Gibbs Smith 2009)
  • Everyday Raw Desserts by Matthew Kenney (Gibbs Smith 2010)
  • Everyday Raw Express by Matthew Kenney (Gibbs Smith 2011)
  • Raw: The Uncook Book: New Vegetarian Food for Life by Juliano Brotman and Erika Lenkert (Regan Books, 1999)
  • 12 Steps to Raw Foods: How to End Your Addiction to Cooked Food by Victoria Boutenko (Raw Family Publishing, 2002)
  • The Complete Book of Raw Food Lori Baird, Ed., and Julie Rodwell, Con. Ed., (Healthy Living Books, 2004)
  • Raw by Charlie Trotter, Roxanne Klein, Jason Smith, and Tim Turner (Ten Speed Press, 2003)
  • Raw Truth by Jordan Rubin (Garden of life 2010)

[edit] Raw food movement

Early proponents include St. Louis Estes, Edmund Bordeaux Szekely, Johnny Lovewisdom, Ann Wigmore and Viktoras Kulvinskas (co-founders of the Hippocrates Health Institute), Arnold Ehret (author and advocate of fasting), Aris Latham (of Sunfired Foods, Inc., known as the godfather of raw food), Arshavir Ter Hovannessian[38] and Norman W. Walker (who advocated the consumption of vegetable juices).

Notable contemporary proponents include several chefs, published authors and lecturers, such as Dr. Douglas Graham, Rene Oswald, Matthew Kenney, Tonya Zavasta, Alissa Cohen, Aris Latham, Aajonus Vonderplanitz, and Elijah Joy, as well as representatives from rawfood producing companies, such as Natural Balance Food‘s founder, Jamie Combs.

Celebrity proponents include Demi Moore, Woody Harrelson, Jason Mraz, Ben Vereen and Carol Alt. Woody Harrelson has published books on raw food, starred in a raw food film, created a raw food website[39] and also opened O2, a raw food restaurant and bar. Model and actress Carol Alt includes raw animal products in her diet; she has written several books on her version of the raw diet and lifestyle.

Interest in the “Raw Foods Movement” continues to grow today[40] and is especially prevalent in Australia and the western United States,[41] like California.[42] In Europe, it has remained a novelty, although a few restaurants have opened in the UK,[10] Germany,[43] and other large cities.[44] Numerous all-raw cookbooks have been published.[45]

Supercharge Me! 30 Days Raw is a feature-length documentary film about the raw foods diet, made by Jenna Norwood, a former public relations consultant turned independent filmmaker, health educator and raw food chef.[46] In the film, inspired by Morgan Spurlock‘s Super Size Me, Jenna ate only raw foods for thirty days, to document the effect it would have on her health.

[edit] Research

To date, scientific literature describing health and nutrition aspects of raw foods or living foods diets is limited and most studies focus on vegetarian diets, most of which excluded all animal products and derived the majority of calories from uncooked plant matter.[47] Between 1994-2004, at least 23 case-controlled and 5 cohort studies were published that examined the association of both raw and cooked vegetables with cancer risk.[48] The majority of studies included show an inverse association between both raw and cooked vegetables and cancer. On the other hand, certain studies have indicated detrimental health effects stemming from raw vegan diets. A 2005 study has shown that a raw vegan diet is associated with a lower bone density.[52] One study of raw vegan diets shows amenorrhea and underweightness in women.[53] Another one indicates an increased risk of dental erosion with a raw vegan diet.[54]

Other medical studies on raw food diets have shown some positive and negative health outcomes.[49] According to one medical trial, “long-term consumption of a 70% raw-plant-food diet is associated with favorable serum LDL cholesterol and triglycerides but also with elevated plasma homocysteine and low serum HDL cholesterol” as well as vitamin B12 deficiency.[55] Another study from Germany found that a “long-term strict raw food diet is associated with favourable plasma beta-carotene and low plasma lycopene concentrations”.[56] A study mentioned benefits of a raw vegan diet for lowering obesity and hypertension[57] A study has also shown reduced fibromyalgia symptoms for those on a raw vegan diet[58] as well as reduced symptoms of rheumatoid arthritis, according to another study.[59]

German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.

One study comparing pasteurized and unpasteurized breast milk, showed that pasteurizing breast milk for hospital use and milk banks is unnecessary.[61] Another study showed a link between consumption of unpasteurized milk and a lowered prevalence of allergies.

Artturi Virtanen showed that enzymes in uncooked foods are released in the mouth when vegetables are chewed. Raw foodists extrapolate from such research the supposition that the enzymes found in living foods interact with other substances, notably the enzymes produced by the body itself, to aid in digestion. Promoters of raw foods, such as the Weston-Price Foundation, support the idea that, since no digestive juices are secreted in the upper stomach, the enzymes in the raw foods last for about 30 minutes in the upper stomach before being destroyed in the lower stomach, thus giving them enough time to break down the raw foods, to some extent.[63]

Potential harmful effects of cooked foods and cooking

Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are also components of cigarette smoke and car exhaust fumes.[64] High rates of HCA can cause cancer in animals; whether such an exposure causes cancer in humans remains unclear.[65] Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates “negligible amounts” of HCAs. Also, microwaving meat before cooking may substantially reduce HCAs.

A close up of a fresh raw food dish

However, microwaving has been shown to significantly reduce the anti-infective factors in human milk.Microwaving has also been shown to cause the greatest decrease in all studied antioxidants in broccoli, compared to other cooking methods.Microwaving has been shown to reduce vitamin B12 levels in beef, pork and milk by 30-40%.

Nitrosamines, formed by cooking and preserving in salt and smoking, have been noted as being carcinogenic, being linked to colon cancer and stomach-cancer.

Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases,[72][73] such as atherosclerosis, renal failure,[74][75][76] arthritis,[77] myocardial infarction,[78] macular degeneration,[79] cardiovascular disease,[80] nephropathy,[81] retinopathy,[82] or neuropathy.[83] Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis.[32]

One study, comparing the effects of consuming either pasteurized, or homogenized/pasteurized, or unpasteurized milk, showed that pasteurized and homogenized/pasteurized milk might have an increased ability to evoke allergic reactions in patients allergic to milk.[84]

One study showed that pasteurisation of milk resulted in a carcinogenic effect.[85]

Also, toxic compounds called PAHs, or Polycyclic aromatic hydrocarbons, are formed by cooking, in addition to being a component of cigarette-smoke and car-exhaust fumes. They are known to be carcinogenic and an industrial pollutant.

Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian, but not breast cancers. Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide. The HEATOX (Heat Generated Food Toxins) project has published a report on acrylamide.[93]

Frying chickpeas, oven-heating winged beans, or roasting cereals at 200–280 °C (392–536 °F) reduces protein digestibility.[94]

Another study has shown that meat heated for 10 minutes at 130 °C (266 °F), showed a 1.5% decrease in protein digestibility.[95] Similar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content.[96][97]

There are various scientific reports, such as one by the Nutrition Society,[98] which describe in detail the loss of vitamins and minerals caused by cooking.[25][26][27]

It has also been suggested that cooking food, directly or indirectly, utilizes Btu’s and releases gases associated with global warming. Solar-cooking or thermophilically-cooking inside of a compost pile may be two of the few exceptions.[99]

[edit] Criticism and controversies

[edit] Nutritional deficiencies

Some plant foods contain antinutrient factors (ANF) that are destroyed by cooking.[100][101][102]

Care is required in planning a raw vegan diet, especially for children.[103] Raw foodists believe that with sufficient food energy, essential fatty acids, essential amino acids, vitamins and minerals, variety and density, people of all ages can be successful at eating raw foods. Dr. Joel Fuhrman, author of Disease-Proof your Child, says there may not be enough vitamin B12, enough vitamin D and enough calories for a growing child on a totally raw vegan diet. Fuhrman fed his own four children raw and cooked vegetables, fruits, nuts, grains, beans and occasionally eggs.[104] However, this nutritionist has made it clear in his books that he advocates 80 percent of our food should be raw, vegetable based, and that more than ten percent based on animal produce increases the risk of disease.

A study surveying people practicing raw vegan diets of varying intensities found that 30% of the women under age 45 had partial to complete amenorrhoea and that “subjects eating high amounts of raw food (> 90%) were affected more frequently than moderate raw food dieters”. The study concluded that since many raw food dieters were underweight and exhibited amenorrhoea “a very strict raw food diet cannot be recommended on a long-term basis”.[105]

[edit] Food poisoning

Food poisoning is a health risk for all people eating raw foods, and increased demand for raw foods is associated with greater incidence of foodborne illness,[106] especially for raw meat, fish, and shellfish.[107][108] Outbreaks of gastroenteritis among consumers of raw and undercooked animal products (including smoked, pickled or dried animal products[107]) are well-documented, and include raw meat,[107][109][110] raw organ meat,[109] raw fish (whether ocean-going or freshwater),[107][108][110] shellfish,[111] raw milk and products made from raw milk,[112][113][114] and raw eggs.[115]

Food poisoning attributed to contaminated raw produce has risen tenfold since the 1970s.[116] Salad, lettuce, juice, melon, sprouts, and berries were most frequently implicated in outbreaks.[116]

Many raw plant foods have been contaminated by dangerous and even deadly microorganisms,[117] including jalapeño and serrano peppers,[117] alfalfa sprouts and other sprouted seeds,[118][119] green onions,[120] spinach,[121] lettuce,[121] orange juice,[122] apple juice and other unpasteurized fruit juices.[123]

Demand for unpasteurized, or raw, milk is growing among consumers concerned about chemicals, hormones and drugs.[124] Some believe that pasteurization denatures enzymes and proteins, and kills beneficial bacteria.According to the FDA, health benefits claimed by raw milk advocates do not exist. “The small quantities of antibodies in milk are not absorbed in the human intestinal tract”, says Barbara Ingham, Ph.D., associate professor and extension food scientist at the University of Wisconsin-Madison. “There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases.”

It has been claimed by raw dairy advocates that government agencies are heavily biased against raw dairy, providing incomplete facts or erroneous statistics[127]

 Human evolution

Richard Wrangham, a primate researcher and professor of anthropology, has suggested that eating cooked food is more “natural” for the human digestive system, because he thinks that the human digestive system may have evolved to deal with cooked foods.Wrangham thinks that cooking explains the increase in hominid brain sizes, smaller digestive tract, smaller teeth and jaws and decrease in sexual dimorphism that occurred roughly 1.8 million years ago.Most other anthropologists oppose Wrangham, stating that archeological evidence suggests that cooking fires began in earnest only c.250,000 years ago, when ancient hearths, earth ovens, burnt animal bones, and flint appear across Europe and the Middle East. Two million years ago, the only sign of fire is burnt earth with human remains, which most other anthropologists consider to be mere coincidence rather than evidence of intentional fire.[131] The mainstream view among anthropologists is that the increases in human brain-size occurred well before the advent of cooking, due to a shift away from the consumption of nuts and berries to the consumption of meat.[132][133]

[edit] See also

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