www.dreddyclinic.com - Discussing the incredible health benefits of eating a Raw, vegan diet. Topics will include juicing, sprouting, cultured vegetables, organic food, life force, concept acid & alkaline, pH, etc. After studying countless diets and trying many of them first hand, I believe this way of life to be ideal for optimal health, for each of us as individuals, and for the entire planet as a whole. After all, you can't improve on the intricate "plan" of nature.
Sunday, December 11, 2005
Ten Advantages Of Eating Raw
One advantage of eating raw is that it brings Nature’s intentions into focus. When I speak of eating raw I am referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from tree, bush or vine. I realize it isn’t easy to simply abandon thousands of years of tradition and revert back to 100% raw food. Margaret Mead once said, “It is easier to change a man’s religion than to change his diet.” So to the point, there are 10 advantages to a diet of fresh, whole raw fruits, vegetables, and nuts, which may lead you to find a greater place for them in your diet.
Susan Jorg
The Journey to Rawdom: Vision
Did you try to imagine how you would look or feel if you began it yourself?
Or did your body and mind become all-consumed by your excitement as your mind filled with visions of an internal and external paradise?
A life lived with excitement and enthusiasm and the energy to pull it all off?
Or, perhaps, after months or years of ill health, you simply imagined getting well again, of feeling life pulse through your veins once more?
Or maybe your first vision wasn't so positive and you simply didn't know what to expect, or your imagination ran away with you and created a rather more negative scenario based on fear of the unknown?
Whatever it was for you, I'm willing to bet that, for most if not all of you, the visions you've had since then have been loftier, wider and deeper than you previously thought possible.
Eating As a Political Act
As a kid, I knew that almost everything I ate came from just minutes away, and I think I assumed it was that way for everyone. Pacific Grove, where I grew up, is a little town on the Central Coast of California, and just a breath away from the giant Salinas Valley, one of the largest areas of agricultural production in the country, with endless fields of lettuce, artichokes, garlic, carrots, strawberries, and Brussels sprouts.
When I was 19, I went to Vermont to live on a friend's organic farm and work as a baker and line cook at a local restaurant. I was shocked on my first day when I checked-in the produce delivery. The carrots were from Salinas, the strawberries from Watsonville, the garlic from Gilroy, and so on. I couldn't believe it. My friend was growing all of these things right down the road from my home, and the restaurant was getting them from clear across the country. One of the chefs at the restaurant had worked in a resort in the Caribbean and said that, even there, the strawberries they used were from Watsonville. Maybe he was pulling my leg, but it seems absurd enough to be true.
From then on, I realized I had better learn more about where my food was really coming from. But once I opened my eyes, the news wasn't pretty. I began learning tidbits of information about biotechnology, the hidden health costs of pesticides, suburban sprawl, development of farmlands, and factory farming. Knowledge wasn't power in the case of this education. Knowledge was making me want to subsist only on nuts, berries, and rain water that I collected myself. Ultimately, I learned that eating local, sustainably-grown food is the first step in taking back personal power, and ultimately political power. I found that shopping at my local farmers' market was much more empowering than the anonymity of my neighborhood Safeway, or even my local natural foods store.Buying food at the farmers' market is a political act, and eating locally-grown organic food provides a practical way of saying "no."
No to the massive movement of multi-national corporations to globalize the world economy. No to companies like Philip Morris who earn ten cents to every dollar spent on food in this country. And no to strip malls, gulping up farmland with insatiable hunger.There are successful farmers' markets in almost all of America's cities and in a growing number of small towns that are striving to make a connection between growers and consumers and working to bridge the ever-widening gap between the rural and urban communities. The rise in popularity of the markets and their subsequent success shows a number of things about the American public.
We are getting more conscious about eating fresh fruits and vegetables. We are interested in supporting locally-grown produce. We enjoy going to a friendly, lively place to shop. We like to meet the people who are growing our food. Farmers' markets are also benefiting from America's conscious choice to start buying organic. According to the Organic Trade Association, sales of organic food in the United States grew from $1 billion in 1990, to $7.7 billion in 2001.
But typical of the United States, large corporations dominate the market. "Industrial Organic" is a new term coined to define companies like Horizon Organics, a dairy company that is a $127 million public corporation. Other names in the business are Cascadian Farm and Cal-Organics. These companies, though beneficial because they dispel the myth that it is impossible to produce organic food in large quantities, are also jeopardizing the small sustainable farmers that sell at our local farmers' markets because it is the large companies that are setting the prices.
Given the option, I will go to a farmers market rather than buy organic produce at my local grocery store. I am however, grateful for the choice, because no matter how corporate these industrial organic companies become, they are still producing massive quantities of food without the use of pesticides. When I buy food at the farmers market, I know it has not been shipped across the country. It has not been grown using the products of bio-tech corporations like Monsanto, who are monopolizing the world's food supply by patenting seeds that have been in existence for centuries.
Most importantly, when I buy food at the farmers' market, I meet the grower. I have a connection, an interaction, and a place to express my gratitude.It is this connection which holds the deeper meaning. Food is the common denominator of all life on this planet, and buying my food from the people who have grown it helps me see the interconnections between my life and theirs and, on a larger scale, the connection between all producers and consumers.
Jenny Kurzweil is a writer/editor based in Santa Cruz, California. She has recently completed a manuscript that combines interviews of farmers who sell at a successful Seattle farmers' market with a social/cultural history of agriculture in the United States. She can be reached at jennykz@earthlink.net.
http://www.hopedance.org/archive/issue33/articles/33-04_kurzweil.html
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Why Raw?
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What Happens to Food When It Is Cooked
(a) Some of the nutrients are destroyed (vitamins, minerals, amino acids, etc.). Most conventional nutritionists agree.
(b) All the enzymes are destroyed. Enzymes are essential for proper digestion. Some enzymes speed up certain digestive processes a millionfold.
(c) The ratios of nutrients are changed. In the case of meat, relatively more vitamin B6 than methionine is destroyed, leading to atherogenic free-radical-initiating homocysteine accumulation. In other words, cooked meat causes heart problems. Cooked meat is also a carcinogen.
(d) Toxic substances are formed. More than 90 toxic substances have been identified that are formed when a potato is cooked. Some of these toxins are mutagenic and/or carcinogenic.
(e) Waste material is created.
(f) Cooking food has similar effects to the aging processes in the body. Cooking ages food very rapidly and very extensively.
(g) The water content of the food changes.
(h) The food's life-energy and life-information are destroyed.
What Happens to a Human Body That Eats Cooked Food
(a) There is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by toxins when cooked food is eaten.
(b) A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells. This phenomenon is called digestive leukocytosis.
(c) Because all the enzymes are destroyed by cooking, the food cannot be properly digested. In attempting to manufacture the requisite enzymes, an unnecessary burden is placed on the body. It cannot manufacture all the necessary enzymes. The result is indigestion and sometimes ulcers. In general, raw food is so much more easily digested that it passes through the system in a half to a third of the time it takes for cooked food.
(d) The intestinal flora becomes putrefied (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).
(e) A build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots." It is an important aging process: general toxemia (toxicosis).
(f) Malnutrition at a cellular level. Because such a high proportion of cooked food consists of wastes and toxins, individual cells don't receive enough of the nutrients they need.
(g) Tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food.
(h) From time to time the body experiences detoxification crises (also called purification or healing crises). This happens when toxins are released through the skin or dumped in the bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.
(i) The body can become so toxic that all kinds of particles, such as pollen, can cause detoxification crises, called "allergies." About 80 million Americans suffer from such "allergies."
(j) The immune system, having to deal with the massive daily invasions of toxins, mutagens, and carcinogens eventually becomes overwhelmed and weakened. Another important aging process.(k) Auto-immune diseases (arthritis, rheumatism, bursitis, gout, multiple sclerosis, etc.). Parts of the body become so clogged with toxins and wastes that the immune system starts regarding them as foreign invaders that must be destroyed - the body starts destroying itself. Another important aging process.
(l) Some of the waste material builds up in the arteries and clogs them leading to high blood pressure, atherosclerosis, arteriosclerosis, strokes, etc. - killing nearly half of Americans.
(m) The toxins, mutagens, and carcinogens that build up within cells, eventually cause some cells to become cancerous - killing nearly a third of Americans.
(n) In general, many of the aging processes are accelerated by cooked food. (People who switch to raw food often become visibly and physiologically younger.
http://www.friendsoffreedom.com/Writings/CookedFood.html
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Asserting Democratic Control of Food and Agriculture
At the turn of the millennium, we are witnessing a relatively small, but growing movement for sustainable agriculture.The U.S. sustainable farming and environmental movements have for decades used a strategy of regulatory and administrative law to address the environmental and human harms caused by industrial agriculture. Organizations have focused on getting relief for small and organic farmers in the latest farm bill, limiting the levels of pesticides that can be put in our water tables and rivers, and facing the latest assault from the giant chemical and seed companies.The environmental movement has won some major legislative victories, but the national and global environment remains in a state of severe crisis due to industrial agriculture: worldwide poisoning and endocrine system; disruption by chemical pesticides; catastrophic losses of biodiversity; widespread soil salinization and desertification of farmlands; and much more.Today less than 1% of Americans are farmers, down from nearly 50% a century ago. With global corporatization, we are witnessing the worldwide collapse of many traditional farming communities, and with them their seeds, cultures and biodiversity.The strategy of regulating corporate harms has ultimately licensed an unsustainable and unacceptable level of ecological and cultural destruction, and has marginalized our most fundamental concerns. As activists resist corporate assaults against nature and communities one-by-one, corporations become ever more powerful under the regulatory regime, framing the arena of struggle and the terms of the debate, and limiting us to incremental compromises.Corporate vs. Democratic Decision-MakingConsider the national struggle around federal organic standards at the end of the 1990s. Congress appointed a blue ribbon panel of organic farmers, nutritionists, scientists, organic product manufacturers, and retailers to propose a new law. After several years of research and hearings, the panel presented comprehensive recommendations to the U.S. Department of Agriculture.In 1999, however, the USDA, rejected these and substituted draft "organic standards" proposed by corporate agribusiness and the "life science" corporations and written largely by Monsanto Corporation lawyers. It proposed that the U.S. certify as "organic" products with genetically engineered ingredients, food grown with toxic sewage sludge used as fertilizer, and products that have been irradiated.It took almost two years of mass mobilization, including a record 275,000 letters to the USDA, to expose this hypocrisy and force the USDA to retreat from the worst aspects of their industrial agriculture agenda for organics. Did we "win"? What could we have done in two years with 275,000 people mobilized to further the sustainable agriculture agenda, if we had not had to confront the corporate takeover of organics?The fundamental issue here is about public, democratic decision-making versus private, corporate decision-making on issues of food and agriculture. This is just one among hundreds of examples of legislatures, courts and regulatory agencies elevating corporate decision-making and corporate private property rights supreme over individual or communal property, human and environmental rights.Challenging Corporate Control of Food and AgricultureThe strategy of the industrial agriculture corporations is to establish their authority to control the food system through massive "corporate welfare" which enables them to under-price smaller scale agriculture, and by using a revolving door of corruption between corporate management and the very government agencies charged with enforcing regulations. Through vertical integration from controlling farm credit, seed patents, chemical inputs and farm production to monopolizing product distribution, marketing and retail sales this corporate strategy has enforced farmer-dependency worldwide.Furthermore, these corporations have appropriated our public educational and research resources, crafting so-called "private-public partnerships" with universities, governments and even the United Nations. Through immense influence on the TRIPS treaty (the Agreement on Trade Related Aspects of Intellectual Property Rights) and the WTO negotiations, multinational corporations have gained intellectual property rights for owning life forms, and denationalized trade regulation and dispute resolution.Developing Effective StrategiesTo effectively challenge corporate agriculture's control of the global food system, ownership of life, and control of economic decision-making, our movements must rapidly evolve new and more complex strategies. We need to do three kinds of activism at once:FIGHT FIRES:For the past 30 years our sustainable farming and environmental movements have focused on "fighting fires." We have built thousands of local and national groups to challenge thousands of corporate assaults on nature and people. After a long campaign, we may stop a clear cut or dam, but the corporation will be back to retake the trees or river as soon as it can maneuver a change of judge or politician, or a lull in our vigilance. We have to resist harms forever; they have to win just once.Of course we have to fight fires people's lives and critical ecosystems are at stake. However, since this form of struggle alone rarely addresses root causes of ongoing corporate destruction, we will likely just chase the corporation to another community.CREATE ALTERNATIVES:The ecological farming movement has grown steadily for the past 30 years. We have many models that provide vision and practices reflecting the values of ecological, economic and cultural sustainability. But in building alternatives which model "how it can be," we must remember that corporations can and will buy-out, make illegal, marginalize or destroy people's most successful efforts to get off the corporate treadmill.DISMANTLE THE MECHANISMS OF CORPORATE RULE:While we fight the fires forced upon us, let's not confuse reaction to a problem with proactive strategy. And while we build sustainable alternatives, we will create space for sustainable practices to become the norm only if we dismantle the mechanisms of corporate rule.To change in law and culture the definition of who's in charge and to claim our rightful sovereignty over economic activity, we must choose appropriate arenas of struggle. Our most effective campaigns will be about what we put in our state constitutions, corporate codes and corporate charters, and about the laws we pass at the state, county, city and town council levels to define and enforce limits to corporate authority. In other words, about practicing democracy.Taking Local ActionAt the local level, we need to reassess the "us" and "them"; to create new alliances. With regards to food and agriculture, we need to broaden "us" to include many local, appropriate scale, family-owned or privately held farms and businesses, with local people at the helm. Conversely, "them" will most often be the large, non-local, corporate monocropping resource extractors (mislabeled as "farmers") who structurally can have little concern for local human, ecological, economic, or cultural health, or for democratic process.Building new strategic alliances means addressing on appropriate scale, not just appropriate practices. Let's focus on local community, economy and culture.We may strongly disagree on pesticide use or farm animal practices, for example, but we can solve those issues over time, based on a united stand against the greater common threat of democracy-destroying corporate control. Such a strategy also helps dismantle the corporate-cultivated illusion that all "farmers" should be allied as a single class, and that "environmentalists" are the enemies of farmers.To build organizing capacity for long-term work, we must address issues important to local people. Here are examples of city, township or county resolutions and initiatives that assert local democracy:• Ban genetically engineered (GE) crops from being planted in your community. While many cities including Cleveland, Boston, San Francisco, Austin, and Minneapolis have passed resolutions against GE crops, they are largely non-binding. Boulder, CO has a policy that bans GE crops from city-owned land (www.mindfully.org/GE/Boulder-AntiGE-Policy.htm).• Pass a new or re-write an existing "Right to Farm" ordinance, which many rural and semi-rural areas have. It should define agriculture in sustainable terms, mandating that subsidies and tax credits only go to ecological agriculture, and that unsustainable agriculture be taxed or disallowed.• Pass a local Anti-Corporate Farm ordinance. The Community Environmental Legal Defense Fund (www.celdf.org) has helped eight townships in Pennsylvania pass these ordinances in recent years. They are now working on a statewide Family Farm Protection Act.• Get elected to your local Resource Conservation District, water board, city council or school board. Sebastopol's city council in Northern California, with a Green Party majority, has banned all pesticide use on city-owned land.• Organize local Food Policy Councils forums for farmers and environmentalists to craft new policies that use local government resources to support sustainable agriculture. Pass directives at city councils and school boards mandating the purchase of ecologically farmed food in municipal institutions, like schools, hospitals and jails. The Berkeley Food Policy Council has pioneered much of this work (www.berkeleyfood.org).Ultimately, we need to take our campaigns to the state level, including changes to our state constitutions-- the most defining statements a people can make. For starters, we can ban non-family owned corporations from owning farmland. It's been done in Nebraska (Initiative 300 in 1982), South Dakota (Amendment E in 1998), and to some degree in seven other U.S. states (www.newrules.org/agri/banning.html).Other future state initiatives or legislation might include: declaring that a corporation is not a person; prohibiting patents on life forms; instituting the "polluter pays" principle (100% corporate liability for long-term costs of corporate harm) and the "precautionary principle" (no public release of new technology until it has been independently proven safe); and reviving defining language in corporate charters and corporation codes.When significantly challenging corporate rule on the local level, we will face legal attacks and economic threats. Corporate attorneys will say our measures violate their corporate "free speech" and their "property rights to do business". They will take their case to the WTO, asserting that our new local laws are "protectionist" and "unfair trade barriers" WTO no-nos. They will say our local government is violating the U.S. Constitution's interstate commerce clause and constitutional guarantees to equal protection and due process for all persons.These corporate attacks can create a crisis or jurisdiction, pitting one level of government against another. When this is our strategy, we must rethink our notion of "victory". If a federal court or WTO tribunal overrules our well-thought, democratically produced local ordinance, it gives us an opportunity to educate and mobilize a disregarded public. At that point the essence of our struggle is made clear to all: "Who is in charge of making the decisions in a democracy, and in whose interest? transnational corporations and the economic elite? or people and the common good?"Dave Henson is the director of the Occidental Arts and Ecology Center, an organic farm and education center in Northern California, and an activist with the Program on Corporations, Law and Democracy. You can reach Dave at OAEC, 15290 Coleman Valley Road, Occidental, CA, 95465; (707) 874-1557 x204; dhenson@oaec.org.First printed in the Fall 2001 issue (Vol. 3, No. 4) of By What Authority, the quarterly publication of the Program on Corporations, Law and Democracy (POCLAD). A much longer piece will be included in the anthology Fatal Harvest: The Tragedy of Industrial Agriculture. Available at bookstores everywhere in June or by calling Island Press at 1-800-828-1302,
www.islandpress.org.
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Healing Foods
RAW-FOOD DIET
From my own experiences of healing as well as from reading many published reports it is obvious to me that a raw-food diet is not only the most natural but also the most effective nutritional measure for healing and rejuvenation. While only few will be strong enough to adopt a complete raw food diet for life, it will be good for everyone to have occasional periods on raw foods only.
At other times you may use the principles described in the following to increase the percentage of your daily raw food intake. By far the most important foods to be eaten raw are proteins and lipids (fats and oils); vegetables high in cellulose such as most leaves and stems are not suitable to be eaten raw, and may be juiced or cooked.The main biochemical and nutritional advantages of raw food as compared to cooked food are:
� A higher vitamin and mineral content
� Minerals are largely present as biologically active colloids
� An abundance of helpful enzymes and bio-energy or life-force
� Proteins remain in their natural condition instead of being denatured
� The absence of digestive leukocytosis
� Polyunsaturated fatty acids and cholesterol do not become oxidized, and carcinogenic or atherogenic
� Glucose is absorbed more slowly, protecting the blood-sugar regulation
� There is no overweight or obesity on a raw-food diet
� As counted in calories, much less food is required
� Proven cleansing, rejuvenating and anti-cancer propertiesLeukocytosis is an increase of white blood cells in affected organs in response to infection or toxins.
This also occurs when we eat cooked food; the intestinal wall becomes flooded with white blood cells but this does not happen when eating raw food. The higher the food has been heated, the stronger is the leukocytosis and the more toxic is this food for our body.
However, there are also some hidden dangers with a raw-food diet. Some raw food contains enzyme inhibitors, goitrogens (causing goiter), vitamin inhibitors, toxic substances (in some exotic plants), parasites and bacteria.
In addition, some people starting on a raw-food diet will have strong initial reactions due to the cleansing process.There have been cases reported of more or less severe digestive disturbances from eating large quantities of raw soybeans, broad beans, nuts and wheat germ over long periods. This problem is due to inhibitors of protein-digesting enzymes that protect seeds from self-destruction.
Basically all seeds have inhibitors of enzymes for the ingredients of which they are composed but most do not have such a surplus of inhibitors as to cause digestive problems. Other foods such as potatoes, sweet potatoes and egg white also contain inhibitors.To obtain the maximum benefit from a raw-food diet it is necessary to free most of the enzymes from their inhibitors. Cooking destroys the inhibitors but also the enzymes.
The better solution is to sprout the seeds or at least soak them to initiate the germination process and discard the water used for soaking.
Trypsin is the main protein-digesting enzyme of the pancreas and also occurs in seeds. In one reported scientific experiment the trypsin activity during germination of seeds increased from 7.5 units to 60 units after 24 hours, 257 units after two days and 333 units after three days. The inhibitor activity decreased from 100% in dry seeds to zero after 24 hours of germination.
Fermentation with lactic-acid bacteria will also enhance the enzyme activity in seeds. This process is similar to that of making yogurt or sourdough. Even soaking nuts for a day before eating will help greatly. Enzymes also are freed from their inhibitors to a certain degree when tissue is damaged. We see this when grated potatoes turn brown, or mashed raw plants or fruit deteriorate within hours unless refrigerated.
Goitrogens, which are in some raw foods, interfere with the body's use of iodine and therefore may contribute to the formation of goiter or to an underactive thyroid. Goitrogens are mainly found in the cabbage family, also in soybeans and the skins of red-skinned peanuts. Cooking or the addition of kelp may overcome this problem. Nevertheless, with an underactive thyroid, it is better not to eat much of goitogenic food raw.
Thiaminase is an enzyme in raw fish that destroys vitamin B1, but that is not a problem if food is correctly combined. Avidin in raw egg white makes biotin unavailable but this would lead to a deficiency only if a large percentage of the daily diet consisted of raw egg white. Furthermore, egg yolk is very high in biotin so that using whole eggs should not diminish our biotin intake at all.Those who have lived all their lives on conventional food are likely to have a fair amount of metabolic wastes and toxins stored in the body.
This will be released by a raw-food diet and can temporarily overload the organs of elimination to cause skin problems, headaches, weakness and other discomfort. Therefore, it is advisable to move only very gradually towards a raw-food diet or to have short cleansing periods on raw foods while also stimulating the organs of elimination.
The basis of the recommended raw-food diet is fresh vegetable juice as well as sprouted and fermented food. Sprouted seeds may serve as the main part of a vegetable salad. Beetroot is excellent and may be finely grated into the salad together with carrot, turnip, sweet potato or pumpkin. Tomato and grated cucumber may be used for flavoring together with a salad dressing of extra virgin olive oil, lemon juice, herbs and spices. Instead of lemon juice you may use cider vinegar, ascorbic acid or rose-hip powder.
Add lecithin as an emulsifier, shake well in a jar and keep refrigerated. Almonds, nuts and sunflower seeds improve by starting the sprouting process, otherwise eat them soaked and possibly blended or, better still, fermented as nut and seed cheese.
A main objective of this raw food diet is to maximize the intake of unheated fats and oils rich in the fat-digesting enzyme lipase. Lipase deficiency and other disturbances of the fat metabolism appear to be at the heart of most chronic degenerative diseases.
Therefore, make an effort to obtain a wide range of unheated oils and fats, such as extra virgin olive oil, (cold-pressed) fish oils, nut butter and seed cheese, avocado, butter, cream, egg yolk, as well as the fat in raw (minced) meat. Unfortunately, health authorities make it very difficult in many countries to obtain unheated milk products. Also commercial coconut oil (even virgin grade) has commonly been heated.
Therefore, it is best to make your own coconut milk by pressing coconut meat through a juice extractor. Keep all fats and oils refrigerated.
While I do not recommend eating commercial eggs even if well cooked (e.g. to kill Salmonella which is common in factory-farming), eggs definitely should only be ingested raw if they are fresh and free-range or organic.
Swallowing an egg with yolk and white intact can cause indigestion in individuals with a weak digestive system. A raw egg (just like all other fats and oils) is much easier to digest if it is well mixed with other food or drink. Alternatively you may beat the white and then mix the yolk back into it. You can easily detect how fresh an egg is by immersing it in water. If it lies flat on the bottom, it is very fresh. The older it is, the more will the blunt end rise. If it stands on its tip, it is rather old but may still be used; if it floats up it is rotten.
Those with blood group O generally feel better or healthier with flesh food in their diet. You may marinate fish or other seafood and even liver and other meat, best minced (see Recipes). This destroys parasites and makes raw flesh food quite safe to eat. You may also use raw minced meat, suitably flavoured with grated or chopped onion, ginger, tomato or radish, and with some lime or lemon juice, or blend diced chicken or turkey. You may then flavor and drink it as a broth (see Recipes).Use only organic or otherwise safe meat from a reliable source. Never use meat from a feedlot. Also pork is generally not safe.
The safest conventional red meat appears to be lamb. For genuinely free-range, grass-fed beef, bison and ostrich in the U.S. see http://www.mercola.com./ In other countries, such as Australia, you may also ask a butcher to mince for you 1 or more kg of meat from grass-fed beef. As a further precaution you may periodically use a herbal anti-parasite program, and possibly an electronic blood purifier.
I believe that with these precautions raw meat is safe and healthy, while I regard all cooked meat as more or less unhealthy, partly because of its lack of enzymes, and also because of the formation of carcinogenic chemicals when heated above the boiling point. For further ideas on eating meat raw, and links to related sites see http://www.rawpaleodiet.org./
If you have no problems with mucus, such as occasional colds, blocked or running nose, or respiratory problems, you may use fermented goat's milk or raw cows' milk as yogurt, sour milk, cheese or cottage cheese. However, be careful with commercial fermented foods, such as yogurt, sauerkraut or marinated fish.
Rice bread or flat bread - preferably made from sprouted rice or otherwise made by just soaking and blending the grains and possibly adding a sourdough starter - is suitable as a staple food. It solidifies to crunchy flat bread at low temperatures, best by exposure to the sun. In addition, sprouted rice may be blended with water or fermented milk and possibly banana as the basis of a meal; see the recipe section for further details.
The most problematic food group is fruit. While meat is 'grounding', fruit is sensitizing.
For insensitive individuals, especially with raised blood pressure, it is beneficial to have plenty of fruit, often instead of a meal. Especially good are acid fruit, such as oranges or pineapple.
Sensitive individuals, however, feel best with either neutralized fruit or only a small amount of sub-acid fruit between meals. Insensitive individuals may use fruit as their main source of energy while those more sensitive may use rice baked at a low temperature and sprouted seeds instead.
Bananas are a good bulk food for most individuals on a raw food diet. Sensitive individuals may eat them in the early stages of ripening or use mainly small or non-sweet varieties. They go well for breakfast as part of the linseed-yogurt recipe.
On this raw-food diet there is no need to be concerned with variety or trying to have different foods for successive meals. A sprout salad contains all the required nutrients for health and healing; most individuals are happy to have the same basic salad for all meals with only minor variations depending on what is available.
The only precondition seems to be that you have largely overcome the addiction to cooked food by learning to make tasty salads. In cold weather you may flavor a fresh vegetable juice with spices, carefully heat to just below 45�C or 120� F and drink as a broth.Most 'raw foodists' will be content to have about 90% of their food raw and be free to have some cooked food when eating out and at parties. Even tahini (ground, roasted sesame seed paste) and kelp powder (commonly used with raw-food diets) are in fact cooked or heated.
Except for food to which you may have been addicted, try to let your body, your intuition or instinct decide your food selection and meal composition. It is obviously much easier for someone of the vegetarian body type to adopt a long-term raw food diet then for someone with a non-vegetarian body type or blood group O.
SLIMMING
The high-quality diet, and even more so the raw-food diet, will normally ensure gradual weight loss for overweight individuals, while at the same time maximizing health improvement. I always put the main emphasis on the health aspects of the diet rather than its slimming potential. As we become healthier, we automatically find the right weight for our constitution. However, no diet will help if your eating problems are emotionally based, you have to heal your emotions first.
Experiment with the following possibilities:Have an appetite-reducing protein-drink 30 minutes before meals with any combination of the following ingredients and in any amount that suits you: spirulina powder, green barley juice powder, food yeast, ground linseed, linseed oil or olive oil. Possibly use this as a warm drink to keep hunger away for hours.30 minutes before meals stir 1 teaspoon of psyllium hulls in a glass of water, drink immediately.
If necessary double the amount to 2 teaspoons in a large glass of water. Psyllium swells up 40-fold to fill the stomach with a soft gel.Eat only brown rice, lentils, green vegetables and sprouted seeds in addition to the above.
For cooking use mainly legumes, non-sweet, non-starchy vegetables and flesh foods, for starches choose high-fiber varieties (e.g., brown rice, rolled oats) and possibly add bran or ground linseed.Adopt a mono-diet: one day eat protein foods only, the next day fruits and the third day sprouted seeds, vegetable salads and vegetable juices. Repeat as often as required.Adopt a cleansing raw-food diet with mainly vegetables and green juice, sprouts and fruits, nuts and oily seeds, possibly raw beaten egg and marinated fish. Sensitive individuals should neutralize fruit acids with dolomite.
For two weeks, eat only protein and fat foods and green vegetables with less than 40 g of carbohydrates per day (ground linseed is the best protein/fat food).Repeated periods on vegetable and grass juices in addition to vegetable salads.Avoid all sweet food; it stimulates the appetite and the synthesis of fat. In particular keep fructose-containing foods away from starches and eat fresh fruit separately.
Avoid all grain products, especially cereals and bread; combined with a diet low in sweet food this is usually the most effective slimming method.Use mainly fresh, unheated linseed oil and coconut oil, these do not put on weight.Preferably skip the evening meal, or have just a small salad, or an apple.Have some light daily exercise, such as a 15-minute brisk walk or jogging or use a rebounder or some other aerobic exercise.
The metabolic rate is speeded up for a long time after exercise. Take 1 or 2 g of L-carnitine before exercising to burn up more fat.Use a low-allergy diet combined with the correct food for your blood group.Use mind therapy, such as guided imagery and affirmation, also look at your belief systems, release negative emotions and express your emotional needs.Eat very slowly, peacefully chew every mouthful until it is liquefied, savor the flavors as they develop during chewing; make every mouthful last about two minutes.
HYPOGLYCEMIA DIET
Most people who are sensitive, overacid, with allergies and a low energy level, are hypoglycemic to some extent, and will benefit from this diet. When a hypoglycemic person eats sweet foods, the blood-sugar level often soars too high at first, but falls to below normal later. During this fall and while the level is below normal, a variety of distressing symptoms may affect the breathing, circulation, digestion or the emotional and mental condition.
When the blood-sugar level rises after sweet food intake, the pancreas reacts by releasing insulin - a hormone that regulates the blood-sugar level. In a hypoglycemic person, the pancreas releases too much insulin, especially in response to ingesting sucrose or a combination of glucose and fructose. The excess of insulin causes glucose to enter the cells too quickly. This then creates oxygen deficiency within the cells and instead of energy, lactic acid is produced in an anaerobic process. All this makes the body tissue overacid and deprives them of minerals and energy.
The mainstays of this diet are
�Gluten-free grains - rice, millet, maize and buckwheat; also sago and tapioca
�High-protein seeds - chickpeas, lentils, fenugreek, peas, beans, almonds and sunflower seeds
�Animal protein - white, red and organ meat, fish, eggs, goats
� cheese
�Sprouted seeds and vegetables, cooked, raw and juiced, avocados, coconut oil and extra virgin olive oilEat grains whole in preference to flour or meal products.
However, coarsely ground grains may be beneficial if eaten raw: immerse them in water or seed milk and let soak overnight. Rye sourdough bread and rye crispbread may be eaten after allergy testing. Free-range raw egg yolk may be used as a salad dressing. Other important additions are spirulina (preferably a teaspoonful before or with each meal), kelp, lecithin, gelatin with vegetables, and fresh green-vegetable juices, especially grass juice or dried grass juice powder and possibly food yeast.
Try coconut oil and freeze-dried liver to increase the energy level.Nuts, may be used but preferably sprouted or made into seed cheese. Eat cooked sweet vegetables only with a protein meal. Raw carrots, on the other hand, are good any time.Reintroduce fruits cautiously and with self-observation. Use any sweet fruits only in the early stages of ripening, before they become too sweet.
This applies, for example, to bananas and papaya, but not to fruit that are sour before ripening. Subacid fruits, such as apples, cause less problems than sweet-acid fruits, such as oranges. Preferably eat fruits only sparingly and as a snack between meals and neutralize any fruit acids. However, under-ripe or non-sweet varieties of bananas may also be suitable as a bulk food.
AVOID:
� Sweet food, initially including all sweet and acid fruit and sweet-vegetable juice
� Food containing lactose, especially milk products, though butter may be used
� Do not use vinegar or other fruit acids except neutralized
� Initially no wheat, later only sparingly after allergy testing
� No smoking, alcohol, drugs, artificial sweeteners, highly processed food or with added chemicals
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The Incredible Healing Power of Raw Foods and Juices: A personal account of my journey into healing
Before 1982, I can't remember a time in my life when I wasn't struggling with failing health. I was 185 pounds overweight, I suffered from chronic fatigue, and my health was steadily going down the drain. For years I had been a "junkie," addicted to prescription and over the counter drugs. I used steroids for eczema and psoriasis, antibiotics for recurring throat and breast infections, nasal decongestions for chronic sinus congestion, and other drugs for chronic back aches and other health problems.
MEDICINE SUPPRESSED SYMPTOMS
Unfortunately, instead of generating a cure, the medications (nine months of antibiotics) merely temporarily suppressed my symptoms, weakened my immune system, and in the long run made me sicker. In 1982 my doctor told me that I had to have a mastectomy because my body was no longer responding to medication. But I was determined to not let them cut off my breast. I had had enough of orthodox medicine; I knew I had to change direction to improve my overall health and vitality.I visited a naturopathic doctor who explained to me that the combination of an unhealthy diet and the huge number of allopathic medications I had taken for years, had caused toxins to accumulate in my blood, lymph, and tissues, resulting in toxemia. These toxins contributed greatly to my weak immune system and rendered me more susceptible to stress, fatigue, and chronic disease. The naturopathic doctor pointed out that I had to radically change my diet if there was any hope for improving my miserable health.The naturopath (who was also a homeopath ) made me switch my diet from SAD (an acronym for "Standard American Diet") to a wholesome diet of fresh, organically grown fruits, vegetables, and nuts, mostly in their raw form.
DELICIOUS RAW MEALS
I learned to prepare delicious and nutritious meals made entirely of raw foods, and I never felt deprived or hungry. I cut the starchy stuff, like grains, rice, pasta, and breads almost completely out of my diet. I totally eliminated meat and dairy products. I then began homeopathic treatment.The results of the dietary change were dramatic! In six weeks, the lumps in my breast were completely gone. In 12 weeks I had lost 60 pounds effortlessly (and never had to struggle again to keep my weight down), and my energy level and stamina improved dramatically.The homeopathic treatment and change in diet also strengthened my weak back. I was able to function better overall. I became calmer, centered and focused, and generally I felt happier. My overall resistance to infections became excellent, and I'm proud to say that in the past 20 years I have not had a cold, flu, ear, throat, sinus or breast infection or any other infections.I did not learn how to prepare delicious and satisfying meals
RIGHT AWAY.
Initially when my doctor put me on the raw food diet, I hated it because I was hungry all the time and I missed my cooked food terribly. But I was so sick, I was ready and willing to go through hell to get better. In time, I learned to prepare delicious recipes from various books and magazines on natural hygiene. For the past few years, preparing these meals has become easy, automatic and effortless, like a second nature.After my health stabilized, I gradually reintroduced raw meat and dairy products into my diet a few months or a few years later, in very small amounts.)Over the years, my health and resistance to disease continued to improve and in time I also experienced a complete recovery from my life long chronic eczema. To this day my health remains radiant.
A TYPICAL DAY'S DIET
Here is a sample of my diet:Breakfast: Freshly pressed green juice (6 to 8 ounces of a mixture of cilantro, parsley, bitter cucumber or melon vines, and wheatgrass juice) mixed with a tablespoon of bee pollen.I recently learned about bitter melon vines at our weekly outdoors farmer's market in Hollywood, CA, where I live. I had stopped by an Asian stand to buy cilantro and parsley when I struck up a conversation with a women patronizing the merchant. She was buying the leafy greens and I told her that I was juicing my cilantro and parsley. She said that I should also add the bitter melon vines.
I remembered reading some time ago about the healing properties of bitter melon (or some other bitter fruits) and I remembered that the liver has an affinity for all this bitter food. Instinctively I knew that it would do me good. The women said the vines were even more potent than the fruit. According to my research: bitter gourd, bitter melon and bitter cucumber refer to the same plant.Later in the morning, I may eat some raw fruits of the season. Sometimes I fix a large fruit salad with various fruits, nuts, and lettuce.Lunch: A large salad of avocado, lettuce, cabbage, and other vegetables, raw nuts, raw seaweed (a plain nori sheet torn into small pieces), and occasionally one teaspoon of raw goat cheese (from unpasteurized goat milk). For dressing, I mix lemon juice, olive oil, flax seed oil, and "Real Salt" (unrefined, unheated mineral salt from an area near Redmond, Utah).Although my job is at home, Natural Hygienists and raw foodists who work away from home can pack their organically grown fruit, nut and salad lunches in lunch boxes so that they can eat they way they prefer to even at work.Supper: Briefly steamed or stir-fried veggies (such as cauliflower,broccoli, eggplant). And once a week I may eat a couple of soft boiled eggs.
TRIAL AND ERROR
A note about the cooked foods in my diet: We are all different people with varied needs. I detest abiding blindly and religiously to anything. I never do anything in life unless it FEELS RIGHT or feels good to me. I learn by trial and error. I do not necessarily agree one hundred percent with natural hygiene. For example, one thing about my eating style that totally differs from natural hygienists, is my heavy use of oils.Every day I take the following:One tablespoon of evening primrose oil,One tablespoon of raw, unrefined sesame oil,One tablespoon of grapeseed oil,Two tablespoons of flax seed oil, andTwo tablespoons of extra virgin cold pressed olive oil.I also eat a lot of "real salt" because I love it and it feels good to my body.
RAW IS BEST
I do my best to always eat foods as much as possible in their raw form. When I steamed or stir fry, I do it only to slightly wilt and warm up the food, leaving it crunchy and still partically raw. When I eat animal products, I try to always eat raw: smoked salmon, smoked italian ham or other meats that have not been cooked, and cheese made from raw unpasteurized milk. I cook the eggs lightly to coagulate the whites but keep the yolks raw. I believe that there is nothing wrong in eatinganimal products as long as the animals had a life and were treated right till the end, and as long these foods haven't been cooked.If I overeat on the fish, meat or dairy foods, or if I eat the wrong foods like starch, or cooked food, I suffer the consequences fairly rapidely in the form of clogged sinuses, nasal discharges, poor sleep, nervousness, irritability, and low energy. To me, that punishment is not worth the brief moment of pleasure for my taste buds.
RAW DIET BENEFITS PETS, TOO
Humans aren't the only ones who can benefit from a raw food diet. In 1990, Shasta, a two-year-old German Shepherd became a member of our family. She had been raised on the "best" commercial dog food for working dogs, yet she was in extremely poor health. She was severely emaciated and weak, with chronic diarrhea, massive wax discharge from her ears (which were continually irritated and inflamed) and she also had an ongoing eye and nasal discharge. Soon she developed myositis of the jawbones (inflammation of the muscle of the jaw bone), an autoimmune disease.Our veteranarian suggested that we have her euthanized because "nothing could be done to stop her suffering or to cure her". I treated Shasta with homeopathic remedies and gradually changed her diet to raw food. On that diet, she rapidly gained weight, her health improved, and all her symptoms eventually cleared up.Eight years later, Shasta remains a perfect picture of radiant health and vitality and she hasn't seen a vet since.Note: You can learn more about Shasta's homemade raw food diet, about Shirley and her family, about the incredible healing power of raw food, and about holistic health at Shirley's website:
Shirley's Wellness Cafe
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The Raw Deal
Candice Valantin
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