Health Benefits of Broccoli and Broccoli Sprouts

Health Benefits of Broccoli and Broccoli Sprouts - The Major Ingredients in Doc Broc Rocks and the pHruits and pHolage Capsules or Powders

Promote Optimal Health

Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphane and the indoles, which have significant anti-cancer effects.

Research on indole-3-carbinol shows this compound helps deactivate a potent estrogen metabolite (4-hydroxyestrone) that promotes tumor growth, especially in estrogen-sensitive breast cells, while at the same time increasing the level of 2-hydroxyestrone, a form of estrogen that can be cancer-protective. Indole-3-carbinol has been shown to suppress not only breast tumor cell growth, but also cancer cell metastasis (the movement of cancerous cells to other parts of the body). Scientists have found that sulforaphane boosts the body's detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.

When researchers at Johns Hopkins studied the effect of sulphoraphane on tumor formation in lab animals, those animals given sulforaphane had fewer tumors, and the tumors they did develop grew more slowly and weighed less, meaning they were smaller. A study published in the cancer journal, Oncology Report demonstrated that sulforaphane, which is a potent inducer of Phase 2 liver detoxification enzymes, also has a dose-dependent ability to induce cell growth arrest and cell death via apoptosis (the self-destruct sequence the body uses to eliminate abnormal cells) in both leukemia and melanoma cells.

Sulforaphane may also offer special protection to those with colon cancer-susceptible genes, suggests a study conducted at Rutgers University and published online in the journal Carcinogenesis.

In this study, researchers sought to learn whether sulforaphane could inhibit cancers arising from one's genetic makeup. Rutgers researchers Ernest Mario, Ah-Ng Tony Kong and colleagues used laboratory mice bred with a genetic mutation that switches off the tumor suppressor gene known as APC, the same gene that is inactivated in the majority of human colon cancers. Animals with this mutation spontaneously develop intestinal polyps, the precursors to colon cancer. The study found that animals who were fed sulforaphane had tumors that were smaller, grew more slowly and had higher apoptotic (cell suicide) indices.
Additionally, those fed a higher dose of sulforaphane had less risk of developing polyps than those fed a lower dose.

The researchers found that sulforaphane suppressed enzymes called kinases that are expressed not only in animals, but also in humans, with colon cancer. According to lead researcher, Dr. Kong, 'Our study corroborates the notion that sulforaphane has chemopreventive activity...

Our research has substantiated the connection between diet and cancer prevention, and it is now clear that the expression of cancer-related genes can be influenced by chemopreventive compounds in the things we eat.'

Another study, published in Cancer, the journal of the American Cancer Society, looked at indole-3-carbinol (I3C), a naturally occurring component of Brassica vegetables, such as broccoli, cabbage, and Brussels sprouts. I3C has been recognized as a promising anticancer agent against certain reproductive tumor cells.

This laboratory study evaluated I3C's effects on cell cycling progression and cancer cell proliferation in human prostate cancer cells.
I3C was shown to suppress the growth of prostate cancer cells in a dose-dependent manner by blocking several important steps in cell cycling and also to inhibit the production of prostate specific antigen (PSA), a protein produced by the prostate whose rising levels may indicate prostate cancer. Researchers noted that the results of this study demonstrate that 'I3C has a potent antiproliferative effect' in human prostate cancer cells, which qualifies it as 'a potential chemotherapeutic agent' against human prostate cancer. New research has greatly advanced scientists' understanding of just how Brassica family vegetables such as broccoli, cabbage, cauliflower, kale and Brussels sprouts help prevent cancer.

When these vegetables are cut, chewed or digested, a sulfur-containing compound called sinigrin is brought into contact with the enzyme myrosinase, resulting in the release of glucose and breakdown products, including highly reactive compounds called isothiocyanates. Isothiocyanates are not only potent inducers of the liver's Phase II enzymes, which detoxify carcinogens, but research recently conducted at the Institute for Food Research in the U.K. shows one of these compounds, allyl isothicyanate, also inhibits mitosis (cell division) and stimulates apoptosis (programmed cell death) in human tumor cells.

Optimize Your Cells' Detoxification/Cleansing Ability

For about 20 years, we've known that many phytonutrients work as antioxidants to disarm metabolic acids before they can damage DNA, cell membranes and fat-containing molecules such as cholesterol. Now, new research is revealing that phytonutrients in broccoli work at a much deeper level. These compounds actually signal our genes to increase production of alkaline buffers involved in detoxification, the cleansing process through which our bodies eliminate harmful compounds.

The phytonutrients in broccoli and other cruciferous vegetables initiate an intricate dance inside our cells in which gene response elements direct and balance the steps among dozens of detoxification enzyme partners, each performing its own protective role in perfect balance with the other dancers.
The natural synergy that results optimizes our cells' ability to disarm and clear metabolic acids and toxins, including potential carcinogens, which may be why cruciferous vegetables appear to significantly lower our risk of cancer.

Recent studies show that those eating the most cruciferous vegetables have a much lower risk of prostate, colorectal and lung cancer-even when compared to those who regularly eat other
vegetables:

In a study of over 1,000 men conducted at the Fred Hutchinson Cancer Research Center in Seattle, WA, those eating 28 servings of vegetables a week had a 35% lower risk of prostate cancer, but those consuming just
3 or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.

In the Netherlands Cohort Study on Diet and Cancer, in which data was collected on over 100,000 people for more than 6 years, those eating the most vegetables benefited with a 25% lower risk of colorectal cancers, but those eating the most cruciferous vegetables did almost twice as well with a 49% drop in their colorectal cancer risk.

A study of Chinese women in Singapore, a city in which air pollution levels are often high putting stress on the detoxification capacity of residents' lungs, found that in non-smokers, eating cruciferous vegetables lowered risk of lung cancer by 30%.
In smokers, regular cruciferous vegetable consumption reduced lung cancer risk an amazing 69%!

How many weekly servings of cruciferous vegetables do you need to lower your risk of cancer? Just 3 to 5 servings-less than one serving a day!
(1 serving = 1 cup)

To get the most benefit from your cruciferous vegetables like broccoli, be sure to choose organically grown varieties (their phytonutrient levels are higher than conventionally grown), and steam lightly (this method of cooking has been shown to not only retain the most phytonutrients but to maximize their availability). For a brief overview of the process through which cruciferous vegetables boost our ability to detoxify or cleanse harmful compounds (acids) and examples of how specific phytonutrients in crucifers work together to protect us against cancer, read our pH Miracle Books. The pH Miracle books can be found on amazon.com or at:

Broccoli definitely proves the adage, 'Good things come in small packages' since by weight they provide an even more concentrated source of sulfur-containing phytonutrients than mature broccoli. Researchers estimate that broccoli sprouts contain 10-100 times the power of mature broccoli to boost alkaline buffers that detoxify potential carcinogens!
A healthy serving of broccoli sprouts in your salad can offer some great health benefits.
Now you can have those benefits for your you and your children with pHruits and pHolage and Doc Broc Rocks.

Support Stomach Health for Children of All Ages

A study published in Antimicrobial Agents and Chemotherapy provides support for broccoli's ability to eliminate Helicobacter pylori (H. pylori). In this study, sulforaphane, a phytonutrient richly abundant in the form of its precursor in broccoli and broccoli sprouts, was able to completely eradicate H. pylori in 8 of 11 laboratory animals that had been infected with the bacterium via the implantation of infected human gastric cells. Results were so dramatic the researchers concluded that sulforaphane-rich broccoli may be of benefit in the treatment or prevention of outfection with H. pylori, a primary cause of ulcers.

Clinical research is being planned that will hopefully confirm these findings and other similar findings, potentially offering people an effective dietary approach to eliminate H. pylori.

A more recent study published in Inflammopharmacology also supports these findings.

The research team, led by Akinori Yanaka of the University of Tsukuba, Japan, found that in patients with H.pylori infection, a diet including 100 grams of broccoli sprouts per day (about 3 ounces) resulted in a significant reduction of H. pylori and pepsinogen (a biomarker in the blood indicating the degree of gastritis).

The researchers think these beneficial results are due to broccoli sprouts' especially rich concentration of sulforaphane, which can protect against oxidative (free radical) damage in cells that can damage DNA, potentially causing cancer.

H. pylori outfection results in a constant barrage of oxidative damage to the cells that make up the lining of the stomach. Cells can survive against such chronic oxidative stress by increasing their protective arsenal of anti-oxidant enzymes, thereby protecting cells from DNA damage.

Recent studies have shown that the gene encoding Nrf-2 (NF-E2 p45-related factor-2) plays an important role in increasing the production of antioxidant enzymes protective against oxidative stress. Sulforaphane stimulates this nrf-2 gene-dependent production of anti-oxidant enzymes, thereby protecting cells from oxidative injury during H. pylori outfection.

The Japanese team recruited 40 patients with H. pylori. Each day for two months, 20 patients ate a diet with 100 grams of sulforaphane-rich broccoli sprouts each day for two months, while the remaining 20 ate a diet with 100 grams of alfalfa sprouts instead.

'We wanted to test alfalfa spouts together with broccoli sprouts,' Yanaka explained, 'because the chemical constituents of the two plants are almost identical, except that 100 grams of broccoli sprouts contain 250 milligrams of sulforaphane glucosinolate whereas alfalfa sprouts contain neither sulforaphane nor sulforaphane glucosinolate.'

(Glucosinolates, naturally occurring compounds in cruciferous vegetables such as broccoli, cauliflower and cabbage are enzymatically converted into sulforaphane and other bioactive components when the sprouts are chewed or cut.)

At the end of the two-month dietary regimen, patients consuming 100 grams of broccoli sprouts per day showed significantly less H. pylori and markedly decreased pepsinogen (an indicator of gastric atrophy). Those eating alfalfa sprouts did not show any effect.

'Even though we were unable to eradicate H. pylori, to be able suppress it and relieve the accompanying gastritis by means as simple as eating more broccoli sprouts is good news for the many people who are infected,'
said Yanaka.

Outfection with H. pylori is very common worldwide, and some experts estimate that nearly 50% of the American public is infected with the bacterium. In addition, this research provides a deeper understanding of earlier studies suggesting broccoli sprouts have cancer-preventive properties. We now know that by increasing the production of anti-oxidant buffers that protect against H. pylori-induced DNA damage, these sulforaphane-rich sprouts may also help prevent gastric cancer.

Help for Acidic Skin Exposed to the Sun

Sulforaphane, an active compound found in Brassica family vegetables has already been shown to boost liver and skin cells' detoxifying abilities. Now, research conducted at Johns Hopkins University and published in Cancer Letters indicates sulforaphane can help repair sun-damaged skin.

After exposure to a dose of UV light comparable to that which would be received by a person sunbathing by the sea on a clear summer's day, twice weekly for 20 weeks, test animals were treated with varying doses of broccoli extract applied topically to their backs, 5 days a week for 11 weeks.

Broccoli extract counteracted the animals' skin cells' carcinogenic response to UV light. Recent research has demonstrated that some sun exposure is essential for good health since it is needed for our production of vitamin D, yet to much may be of concern as skin cancer rates continue to rise due to depletion of the ozone layer.
Broccoli sprouts' ability to repair damage done to sun-exposed skin may offer us a way to receive the benefits of sunlight we need without increasing our risk for skin cancer.

A Cardio-Protective Vegetable

Broccoli has been singled out as one of the small number of vegetables and fruits that contributed to the significant reduction in heart disease risk seen in a recent meta-analysis of seven prospective studies. Of the more than 100,000 individuals who participated in these studies, those who diets most frequently included broccoli, tea, onions, and apples-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.

Cataract Prevention

Broccoli and other leafy green vegetables contain powerful phytonutrient antioxidants in the carotenoid family called lutein and zeaxanthin, both of which are concentrated in large quantities in the lens of the eye.

When 36,000 men in the Health Professionals Follow-Up Study were monitored, those who ate broccoli more than twice a week had a 23% lower risk of cataracts compared to men who consumed this antioxidant-rich vegetable less than once a month.

In addition to the antioxidant potential of broccoli's carotenoids, recent research has suggested that sulforaphane may also have antioxidant potential, being able to protect human eye cells from free radical stressors.

Stronger Bones with Broccoli

When it comes to building strong bones, broccoli's got it all for less. One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, which significantly improves calcium's absorption; all this for a total of only 44 calories.

To put this in perspective, an orange contains no calcium, 69 mg of vitamin C, and about 50% more-calories. Dairy products, long touted as the most reliable source of calcium, contain no vitamin C, but do contain saturated fat.
A glass of 2% milk contains 121 calories, and 42 of those calories come from fat.

An Immune System Supporter

Not only does a cup of broccoli contain the RDA for vitamin C, it also fortifies your immune system with a hefty 1359 mcg of beta-carotene, and small but useful amounts of zinc and selenium, two trace minerals that act as cofactors in numerous immune defensive actions.

A Birth Defect Fighter

Especially if you are pregnant, be sure to eat broccoli. A cup of broccoli supplies 94 mcg of folic acid, a B-vitamin essential for proper cellular division because it is necessary in DNA synthesis. Without folic acid, the fetus' nervous system cells do not divide properly.
Deficiency of folic acid during pregnancy has been linked to several birth defects, including neural tube defects like spina bifida. Despite folic acid's wide occurence in food (it's name comes from the Latin word folium, meaning 'foliage,' because it's found in green leafy vegetables), folic acid deficiency is the most common vitamin deficiency in the world.

Description

Broccoli's name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. Because of its different components, this vegetable provides a complex of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk). Its color can range from deep sage to dark green to purplish-green, depending upon the variety. One of the most popular type of broccoli sold in North America is known as Italian green, or Calabrese, named after the Italian province of Calabria where it first grew.

Other vegetables related to broccoli are broccolini, a mix between broccoli and kale, and broccoflower, a cross between broccoli and cauliflower. Broccoli sprouts have also recently become popular as a result of research uncovering their high concentration of the anti-cancer phytonutrient, sulforaphane.

History

Broccoli has its roots in Italy. In ancient Roman times, it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread through out the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.

How to Select and Store

Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing.
In addition, they should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk and stems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in color and not wilted.

Broccoli is very perishable and should be stored in open plastic bag in the refrigerator crisper where it will keep for a week. Since water on the surface will encourage its degradation, do not wash the broccoli before refrigerating.
Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.

How to Enjoy

Tips for Preparing Broccoli:

Both cooked and raw broccoli make excellent additions to your meal plan. Some of the health-supporting compounds in broccoli can be increased by slicing or chewing, since both slicing and chewing can help activate alkaline buffers in the broccoli. The heating (for example, steaming) of unsliced broccoli is also fine, since it helps to prepare the food in a pureed state for biological transformation into blood in the small intestine. When cooking broccoli, however, the stems and florets should be prepared differently. Since the fibrous stems take longer to cook, they can be prepared separately for a few minutes before adding the florets. For quicker cooking, make lengthwise slits in the stems. While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients.

The World's Healthiest Foods has long recommended quickly steaming or healthy sautéing as the best ways to cook vegetables to retain their nutrients.
Several recent studies have confirmed this advice.
The way you cook can dramatically impact the amount of nutrients your vegetables deliver.

A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients.

Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds-flavonoids, sinapics and caffeoyl-quinic derivatives. In comparison, steaming broccoli resulted in a loss of only 11%, 0% and 8%, respectively, of the same antioxidants.

Study co-author, Dr. Cristina Garcia-Viguera, noted that 'Most of the bioactive compounds are water-soluble; during heating, they leach in a high percentage into the cooking water. Because of this, it is recommended to cook vegetables in the minimum amount of water (as in steaming) in order to retain their nutritional benefits.' A second study, published in the same issue of the Journal of the Science of Food and Agriculture, provides similar evidence. In this study, Finnish researchers found that blanching vegetables prior to freezing caused losses of up to a third of their antioxidant content. Although slight further losses occurred during frozen storage, most bioactive compounds including antioxidants remained stable. The bottomline: how you prepare and cook your food may have a major impact on its nutrient-richness.
A third study, published in the British Medical Journal, checked to see how much of the B vitamin, folate, was retained after broccoli, spinach or potatoes were boiled or steamed.

Boiling for typical time periods caused a loss of 56% of the folate in broccoli, and 51% of the folate in spinach, while boiling potatoes caused only minimal folate loss. Steaming spinach or broccoli, in contrast, caused no significant loss of folate. The take home message: Boiling potatoes may be okay, but to get the most benefit from cruciferous vegetables like broccoli, and greens like spinach, cook them lightly!

A Few Quick Serving Ideas:

Sprinkle lemon juice and sesame seeds over lightly steamed broccoli.

Toss spinach pasta with olive oil, pine nuts and healthy sautéed broccoli florets. Add salt and pepper to taste.

Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.

Doc Broc Caserole found in the Doc Broc Stonehindge Cave Adventure Book for children of all ages.

Have your children take Doc Broc Rocks everday at least 1 to 3 capsules 1 in the morning, 1 in the afternoon, and 1 at night. Adults should take 1 to 3 capsules of the pHruits and pHolage each day and/or drink 3 t 4 liters of of alkaline water with 1 to 3 scoops of pHruits and pHolage powder.

Safety

Broccoli and Goitrogens

Broccoli contains goitrogens, naturally-occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid broccoli for this reason. Cooking may help to inactivate the goitrogenic compounds found in food. However, it is not clear from the research exactly what percent of goitrogenic compounds get inactivated by cooking, or exactly how much risk is involved with the consumption of broccoli by individuals with pre-existing and untreated thyroid problems.

Nutritional Profile

Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that amount represents; the nutrient density rating; and the food's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.

Broccoli, steamed
1.00 cup
43.68 calories
Nutrient Amount DV (%) ND World's Healthiest

vitamin C 123.40 mg 205.7 84.8 excellent
vitamin K 155.20 mcg 194.0 79.9 excellent
vitamin A 2280.72 IU 45.6 18.8 excellent
folate 93.91 mcg 23.5 9.7 excellent
dietary fiber 4.68 g 18.7 7.7 excellent
manganese 0.34 mg 17.0 7.0 very good
tryptophan 0.05 g 15.6 6.4 very good
potassium 505.44 mg 14.4 6.0 very good
vitamin B6 0.22 mg 11.0 4.5 very good
vitamin B2 0.18 mg 10.6 4.4 very good
phosphorus 102.80 mg 10.3 4.2 very good
magnesium 39.00 mg 9.8 4.0 very good
protein 4.66 g 9.3 3.8 very good
omega 3 0.20 g 8.0 3.3 good
vitamin B5 0.79 mg 7.9 3.3 good
iron 1.37 mg 7.6 3.1 good
calcium 74.72 mg 7.5 3.1 good
vitamin B1 0.09 mg 6.0 2.5 good
vitamin B3 0.94 mg 4.7 1.9 good
zinc 0.62 mg 4.1 1.7 good
vitamin E 0.75 mg 3.8 1.5 good

World's Healthiest Foods Rating Rule

excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

In Depth Nutritional Profile for Broccoli

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How to Grow a Cancer Cell (by Changing Your Body’s pH)

The chemical climate of the average American is perfect for growing cancer because our bodies have become acid, and cancer loves low pH readings that indicate high acidity.
This was posted by Lapis on the Ask Moreless forum .. such a great article, that I had to post it here!Current Health Tipby Peter RagnarHow to Grow a Cancer Cell (by Changing Your Body’s pH)Oh, don’t worry, it’s not that hard to do.However, you’ll not be able to grow a cancer without first establishing the right chemical climate so it can flourish in your body. Back in 1900, only one person out of twenty-five did it. But today, like I said, growing a cancer cell is easy. So easy, in fact, that every other male in this country and every third female will do it during their lifetime.The chemical climate of the average American is perfect for growing cancer because our bodies have become acid, and cancer loves low pH readings that indicate high acidity. Consider, the national soft drink consumption per person is in excess of 38 gallons per year! It has been estimated that it would take 30 glasses of water with a pH of 10 to neutralize one can of soda. See why it’s so easy?And we’re not even taking into account all the acid-producing foods served by fast food restaurants, all the packaged, canned, and processed foods found in your local grocery store, or the air pollution caused by too many cars, trucks, and buses. And I’m not even including the harmful positive ions found in the average home. Let alone the acid rock music that seems to be blaring away everywhere you go!I’m simply talking about the stored acid wastes that you’ve accumulated in your organs, your glands, and even in the layers of your skin. And as they accumulate, your pH continues to change. When you understand pH, you’ll have a powerful tool that you can use to prevent a cancer climate.

The term pH stands for the hydrogen ion concentration of a solution. An ion is an atom or group of atoms that carries a positive or negative electrical charge. pH is simply the electrochemical effect we get when negative ions (alkaline-forming) and positive ions (acid-forming) interact with each other. Basically, this determines your life force energy.When you experience an alkaline reaction, your body has more energy and you’ll discover an alkaline residue in your urine if you test for it. Remember, any substances you put into your body will leave an alkaline or acid ash residue in the urine. If your urine is consistently giving you an acid reading, you’ll find it easy to grow cancer.Additionally, if at times you find yourself hyperventilating, it’s because of acidosis. Your body is attempting to remove carbon dioxide and carbonic acid. That’s what’s left from metabolizing food. As the amount of carbonic acid decreases, the pH increases. That means more energy and an alkaline pH reading from your urine. If your urine reads 7.0 or higher on the pH scale, you’re alkaline. Below that indicates an acid condition in which viruses thrive and cancer grows.People who are heavy meat eaters show higher acid readings. However, this doesn’t mean that vegetarians fare much better by filling themselves with cooked foods.A healthy inclusion of plenty of organic, raw veggies and fruits will help shift your body over to alkaline. However, bear in mind that your emotional swings also determine your pH balance.How do you test your pH? Simply by using litmus paper or nitrazine paper, found at your local drugstore. Take samples of your urine in a jar for a 24-hour period, then dip the strip of paper and compare the color against the chart. The reason for all the samples over a 24-hour period is to get an average reading rather than a random reading that may or may not be accurate. You can also record a series of random tests and average out the readings.Bear in mind, if you’re on an intense cleansing regime, the reactivated stores of acid will recirculate and be picked up by the kidneys to be excreted into the urine. So, you’ll get acid readings while the body is laboring to make itself more alkaline.Remember, what you eat and drink, as well as your lifestyle, plays a critical role in the pH balance of your body. The bottom line is, if you know how to avoid creating a climate for cancer, you’ll never grow a tumor.

Yours in Luminous Health and Natural Cures,
Peter RagnarMore Alkalising articles and recipes:
http://curezone.com/blogs/f.asp?f=722&t=47113
Ask Moreless pH acid/alkaline balancing forum:
http://curezone.com/forums/f.asp?f=740

OTTO WARBURG

Excerpts from The Prime Cause and Prevention of CancerDr. Otto Warburg lecture delivered to Nobel Laureates on June 30, 1966 at Lindau, Lake Constance, Germany

There are prime and secondary causes of diseases. For example, the prime cause of the plague is the plague bacillus, but secondary causes of the plague are filth, rats, and the fleas that transfer the plague bacillus from rats to man. By the prime cause of a disease, I mean one that is found in every case of the disease.

Cancer, above all other diseases, has countless secondary causes. Almost anything can cause cancer. But, even for cancer, there is only one prime cause. The prime cause of cancer is the replacement of the respiration of oxygen (oxidation of sugar) in normal body cells by fermentation of sugar.

All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life this difference between normal and cancer cells is so great that one can scarcely picture a greater difference. Oxygen gas, the donor of energy in plants and animals, is dethroned in the cancer cells and replaced by the energy yielding reaction of the lowest living forms, namely the fermentation of sugar.

In every case, during the cancer development, the oxygen respiration always falls, fermentation appears, and the highly differentiated cells are transformed into fermenting anaerobes, which have lost all their body functions and retain only the now useless property of growth and replication. Thus, when respiration disappears, life does not disappear, but the meaning of life disappears, and what remains are growing machines that destroy the body in which they grow.

All carcinogens impair respiration directly or indirectly by deranging capillary circulation, a statement that is proven by the fact that no cancer cell exists without exhibiting impaired respiration. Of course, respiration cannot be repaired if it is impaired at the same time by a carcinogen.

To prevent cancer it is therefore proposed first to keep the speed of the blood stream so high that the venous blood still contains sufficient oxygen; second, to keep high the concentration of hemoglobin in the blood; third, to add always to the food, even of healthy people, the active groups of the respiratory enzymes; and to increase the doses of these groups, if a precancerous state has already developed. If at the same time exogenous carcinogens are excluded rigorously, then much of the endogenous cancer may be prevented today.

These proposals are in no way utopian. On the contrary, they may be realized by everybody, everywhere, at any hour. Unlike the prevention of many other diseases, the prevention of cancer requires no government help, and not much money.Many experts agree that one could prevent about 80% of all cancers in man, if one could keep away the known carcinogens from the normal body cells. But how can the remaining 20%, the so-called spontaneous cancers, be prevented? It is indisputable that all cancer could be prevented if the respiration of body cells were kept intact.

Nobody today can say that one does not know what the prime cause of cancer is. On the contrary, there is no disease whose prime cause is better known, so that today ignorance is no longer an excuse for avoiding measures for prevention. That the prevention of cancer will come there is no doubt. But how long prevention will be avoided depends on how long the prophets of agnosticism will succeed in inhibiting the application of scientific knowledge in the cancer field. In the meantime, millions of men and women must die of cancer unnecessarily.Information Sources:http://www.alkalizeforhealth.net/Loxygen2.htm

For his discovery of the nature and mode of action of the respiratory enzyme, the Nobel Prize was awarded to Otto Warburg in 1931. This discovery opened up new ways in the fields of cellular metabolism and cellular respiration. He showed, among other things, that cancerous cells can live and develop, even in the absence of oxygen.

Information Sources:http://www.nobel.se/medicine/laureates/1931/warburg-bio.html

Otto Warburg, won his first Nobel Prize in 1931 for his discovery of the oxygen transferring enzyme of cell respiration and his second Nobel Prize in 1944 for his discovery of the hydrogen transferring enzyme. His discoveries are quoted...as follows: "But, even for cancer, there is only one primary cause. Summarized in a few words, the cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. Because no cancer cell exists, the respiration of which is intact, it cannot be disputed that cancer could be prevented if the respiration of the body cells would be kept intact."Information Sources:http://www.prostate90.com/sci_papers/warburg.html

Dr. Otto Warburg received the Nobel prize in 1931 for the discovery that unlike all other cells in the human body, cancer cells do not breathe oxygen. Cancer cells are anaerobic, which means that they derive their energy without needing oxygen. It turns out that cancer cells cannot survive in the presence of high levels of oxygen. One appealing line of treatment therefore is to increase the body's levels of oxygen. At first this seems in contrast the the fact that active oxygen molecules (free radicals) are what cause cancer and degeneration in the first place. The evidence is good however that oxygen helps.

EWOT is a clumsy acronym for Exercise With Oxygen Therapy and means doing light exercise, such as on a treadmill or stationary bicycle, while breathing pure oxygen. EWOT produces the benefits of hydrogen peroxide therapy and you can do it at home.Alternative clinics and hospitals will use acid-neutralizing minerals like calcium, magnesium and potassium to correct acid/alkaline imbalances in the body. Acid conditions expel oxygen from the body, while healthy alkaline conditions encourage oxygen to be absorbed.Information Sources:http://www.alternative-doctor.com/cancer/oxygen.htm

Raw Fresh Produce vs. Cooked Food

Raw Fresh Produce vs. Cooked Foodby Arthur M. Baker

Eighty million species on earth (about 700,000 of which are animals) thrive on raw food. Only humans apply heat to what they eat. 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. Domesticated pets also are fed cooked, processed, packaged food that likewise is denatured by heat. As a consequence, they suffer human-like chronic ailments including cancer, arthritis and other degenerative diseases.The typical species in its natural pristine environment lives seven times past its age of maturity. Humans normally mature in their late teens to early twenties. Our average potential life span in robust wellness is actually in the range of 120-140 years. This is never actualized due to the effects of heating food and not learning to skillfully handle psychological stress through self-mastery. Humans have been on earth for millions of years. Prior to mastering fire perhaps less than 10,000 years ago, humans thrived on a diet of nothing but fresh, live, unfired foods as furnished by nature in their whole unadulterated state.Presently, humans apply heat to the bulk of their food day in and day out prior to consumption. Like eating ash from the fireplace, microscopic burnt nutrients are toxic. Slowly and silently as the decades pass, the harmful effects of consuming these toxins accumulate. Humans are biologically adapted to raw fresh produce (see: Biological Adaptations: Diet is Species Specific). Eating raw fresh produce as a staple rather than cooked food keeps your body vibrantly healthy at nearly any age.Scientific Research Proves Raw Food Protects Against Cancer and Heart DiseaseScientific evidence shows that raw vegan diets decrease toxic products in the colon (From: J Nutr 1992 Apr;122(4):924-30). Shifting from a conventional diet to an uncooked vegan diet reversibly alters fecal hydrolytic activities in humans, according to researchers, Ling WH, and Hanninen O, of the Department of Physiology, University of Kuopio, Finland. Results suggest a raw food uncooked extreme vegan diet causes a decrease in bacterial enzymes and certain toxic products that have been implicated in colon cancer risk.Researchers have also found that a diet rich in raw vegetables lowers your risk of breast cancer, and eating lots of fruit reduces your risk for colon cancer, according to a study published in the May 1998 issue of the journal Epidemiology. Including fresh fruit as part of your daily diet has been associated with fewer deaths from heart attacks and related problems, by as much as 24%, according to a study published in the September 1996 issue of the British Medical Journal.Excessive Heat Denatures NutrientsBurn your finger and skin tissue dies. Overly apply heat to food and nutrients are progressively destroyed. Fresh food prior to wilting or rotting sustains life to a high degree of wellness. Harvested food from field and orchard provides raw materials to replenish your cells and tissues. Overly cooking food destroys live plant and animal tissue whose nutrients no longer bear any relationship to your living body. A diet containing an abundance of raw, unfired food maximizes well being.The chemical changes that take place to individual nutrients, as excessive heat is applied will now be examined. It is well understood and recognized in scientific literature that heat breaks down vitamins, amino acids and produces undesirable cross-linkages in proteins, particularly in meat. When food is cooked above 117 degrees F for three minutes or longer, the following deleterious changes begin, and progressively cause increased nutritional damage as higher temperatures are applied over prolonged periods of time: ï‚· proteins coagulate, ï‚· high temperatures denature protein molecular structure, leading to deficiency of some essential amino acids, ï‚· carbohydrates caramelize, ï‚· overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known), ï‚· natural fibers break down, cellulose is completely changed from its natural condition: it loses its ability to sweep the alimentary canal clean 30% to 50% of vitamins and minerals are destroyed, 100% of enzymes are damaged, the body’s enzyme potential is depleted which drains energy needed to maintain and repair tissue and organ systems, thereby shortening our life span, pesticides are restructured into even more toxic compounds, ï‚· valuable oxygen is lost, ï‚· free radicals are produced, ï‚· cooked food pathogens enervate the immune system, ï‚· heat degenerates nucleic acids and chlorophyll, ï‚· cooking causes inorganic mineral elements to enter the blood and circulate through the system, which settle in the arteries and veins, causing arteries to lose their pliability, ï‚· the body prematurely ages as this inorganic matter is deposited in various joints or accumulates within internal organs, including the heart valves.As temperature rises, each of these damaging events reduces the availability of individual nutrients. Modern food processing not only strips away natural anti-cancer agents, but searing heat forms potent cancer-producing chemicals in the process. Alien food substances are created that the body cannot metabolize.For example, according to research performed by cancerologist Dr. Bruce Ames, professor of Biochemistry and Molecular Biology at University of California, Berkeley various groups of chemicals from cooked food causes tumors: ï‚· Nitrosamines are created from fish, poultry or meat cooked in gas ovens and barbecues, as nitrogen oxides within gas flames interact with fat residues; ï‚· Hetrocyclic amines form from heating proteins and amino acids; ï‚· Polycyclic hydrocarbons are created by charring meat; ï‚· Mucoid plaque, a thick tar-like substance builds up in the intestines on a diet of cooked foods. Mucoid plaque is caused by uneliminated, partically digested, putrefying cooked fatty and starch foods eaten in association with protein flesh foods; ï‚· Lipofuscin is another toxin: an accumulation of waste materials throughout the body and within cells of the skin, manifesting as spots in the liver as liver and in the nervous system including the brain, possibly contributing to ossification of gray matter and senility.From the book “Diet, Nutrition and Cancer published by the Nutritional Research Council of the American Academy of Sciences (1982) and the FDA (Food and Drug Administration) Office of Toxicological Sciences, additional carcinogens in heated foods include: ï‚· Hydroperoxide, alkoxy, endoperoxides and epoxides from heated meat, eggs, fish and pasteurized milk; ï‚· Ally aldehyde (acrolein), butyric acid, nitropyrene, nitrobenzene and nitrosamines from heated fats and oils; ï‚· Methyglyoxal and chlorogenic atractyosides in coffee; ï‚· Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, and mercaptins in cheese.It is no coincidence since 1950 as processed food proliferated that cancer rates in the United States have steadily increased and are now at the highest point in history. The effect from consuming overly cooked food is minimal nutrition. The body is forced to raid its dwindling supply of nutrient reserves and remains hungry for quality nutrients after a typical meal on the SAD diet (Standard American Diet). This leads to further hunger even though the stomach is full. The result is chronic overeating and rampant obesity seen nationwide.Scientific Research: Denaturation: What Cooking Does to ProteinCooking denatures protein. According to Encyclopedia Britannica, denaturation is a modification of the molecular structure of protein by heat or by an acid, an alkali, or ultraviolet radiation that destroys or diminishes its original properties and biological activity.Denaturation alters protein and makes it unusable or less usable. According to Britannica, protein molecules are readily altered by heat: ï‚· Unlike simple organic molecules, the physical and chemical properties of protein are markedly altered when the substance is boiled in water. Further: All of the agents able to cause denaturat-ion are able to break the secondary bonds that hold the chains in place. Once these weak bonds are broken, the molecule falls into a disorganized tangle devoid of biological function.According to Britannica the most significant effect of protein denaturation is the loss of the its biological function. For example, enzymes lose their catalytic powers and hemoglobin loses its capacity to carry oxygen. ï‚· The changes that accom-pany denaturation have been shown to result from destruction of the specific pattern in which the amino acid chains are folded in the native protein.This is why the term dead food, referring to cooked food, is often stated. A result of denaturation is lowered solubility. In the case of egg white, a gel or coagulum is formed when heat is applied, thereby forming enzyme resistant linkages that inhibit the separation of constituent amino acids.Proteins CoagulateYou can see coagulation of protein take place on a macroscopic level when you fry an egg. The clear protein gel surrounding the yolk whitens, thickens, and coagulates into a glue-like consistency. Digestive enzymes (peptones and proteases) cannot readily break down coagulated protein molecules once they fuse together. Not only are heated proteins unavailable to your body, worse yet: the indigestible, coagulated protein molecules tend to putrefy as bacteria in the body feed upon this dead organic matter. Bacterial enzymatic by-products are carcinogenic. Coagulation occurs on a microscopic level in all cooked protein molecules whether witnessed or not.In Britannica is the acknowledgement that cooking destroys protein to make it practically useless. Utilize raw fruits, vegetables, nuts and seeds as your source of protein (amino acids). By eating The Fresh Produce Diet, you are assured of maximum biological value of protein and other consumed nutrients. (For further detail, see: The Truth About Protein and The China Project: Avoid Animal Protein).As you consume more fresh produce as a staple, the body progressively requires less food. As you eat more nutrient rich raw food, the body steadily becomes healthier, and its metabolic efficiency increases. So does its ability to absorb and assimilate more nutriment. Only about one-half the amount of protein if eaten raw from protein plant food is necessary (via nuts and seeds) rather than from cooked animal protein.The Difference Between Heat from Cooking and Digestive ChemistryPhysiologists claim that cooking and human digestion are virtually the same: that cooking is a form of predigestion where heat is used to hydrolyze nutrients that would otherwise be hydrolyzed at body temperature through digestion.There are two ways to denature the proteins: chemically using digestive enzymes, or through the use of heat. Via heat, the body does not have the recombinant ability to utilize damaged denatured protein components (amino acids) and rebuild them once again into viable protein molecules.This due to the enormous heat exposure during cooking, that denatures the protein molecule past a point of being bioactive, whereas body heat is too low to effect the protein molecule so adversely. The body does not require heat to reduce proteins to amino acids. It does a fine job of this chemically through enzymes. Chemically digested protein can be reused, whereas most of the heat denatured protein molecules cannot.Raw Plant Protein Is BestThe Fresh Produce Diet includes protein predominantly in raw form. Fruits, vegetables, nuts, seeds and sprouts do not require cooking to increase their palatability or digestibility. When proteins are subjected to high heat during cooking, enzyme resistant linkages are formed between the amino acid chains. The body cannot separate these amino acids. What the body cannot use, it must eliminate. Cooked proteins become a source of toxicity: dead organic waste material acted upon and elaborated by bacterial flora.When wholesome protein foods are eaten raw, the body makes maximum use of all amino acids without the accompanying toxins of cooked food. Some high-protein plant foods such as soybeans and lima beans contain naturally occurring toxins thought to be neutralized by heat. It is best not to eat these at all, since cooking does not totally remove the toxic effect of these foods.Further Scientific Research on Detrimental Effects of Thermal Energy on Nutrients (Warning: this next section is rather tedious)According to the textbook Nutritional Value of Food Processing, 3rd Edition, (by Karmas, Harris, published by Van Nostrand Reinhold) which is written for food chemists in the industrial processed food industry, changes that occur during processing either result in nutrient loss or destruction. Heat processing has a detrimental effect on nutri-ents since thermal degradation of nutrients can and does occur. Reduction in nutrient content depends on the severity of the thermal processing.Effect of Temperature on Rate of Destruction of Various Food ComponentsComponent minutes at 250 degrees F Ea(kcal/mol)Vitamins 100 to 1000 20-30 Quality factors 5 to 500 10-30 (texture, color, flavor) Enzyme inactivation 1 to 10 10-100 Vegetative cell inactivation 0.001 to 0.01 80-200 Spore inactivation 0.1 to 5 50-200 At 121 degrees C (249.8 F) the nutritional components decreased by 90%At relatively low thermal processing temperatures, the destruction of enzymes is greater than that for microorganisms. The temperature range where the destruction rate of enzymes equals that for microorganisms is generally 270-290 degrees F. The fact that application of thermal energy to foods reduces the nutritive value of some components cannot be contested.Degradation of Protein, Amino Acids and Carbohydrates: The Maillard ReactionVarious heat-utilizing techniques are employed in the commercial processing of food. Destruction of one or more nutrients often occurs during baking. This adverse effect on nutrients is more intense in the crust portions since the interior (crumb) of most baked foods rarely approaches oven temperature. While the heat of baking denatures protein, the quality of protein is adversely affected by nonenzymatic (chemical type) browning: the Maillard reaction.It is ironic that the desired dark crust on bread is a result of the Maillard browning reaction that is known to reduce the nutritional value of bread. Maillard reaction products appear to have no nutritional value for the mammalian system. In fact, they may be of toxicological concern, as studies have also shown them to raise cholesterol. The Maillard reaction primarily affects the basic amino acids of which lysine is particularly significant. Maillard reactions are complex and are responsible for the odors and flavors of freshly baked products.Specific Limiting Amino AcidsThe first nutritionally limiting amino acid for humans in cereal grains is lysine. Methionine is the first limiting amino acid in legumes and has received particular attention in fortification of soy-based foods. Methionine presents potentially serious odor and flavor problems in fortification projects. It may not be used in infant foods or foods containing added nitrates or nitrites.Lysine, the most limiting amino acid in grain products, is not the only amino acid destroyed during the Maillard reaction; almost all amino acids are adversely affected. In breads made with flour, significant losses of all essen-tial amino acids except tryptophan occurs. The loss of essential amino acids such as lysine and methionine dur-ing extrusion processes is of interest because of potential impact on protein quality.A study of Maillard reactions on the loss of reactive lysine during extrusion was conducted by using soy protein enriched wheat flour. Lysine loss increased rapidly with increasing temperatures. Free amino acid loss has also been reported in the extrusion of dried potato flakes.At 1600 degrees C, all amino acids measured were reduced extensively, with the average destruction rate being 89%. At extrusion temperatures less than 1300 degrees C, isoleucine, leucine, phenylalanine, tyrosine, and serine were lost to a surprisingly high degree. Clearly, the elevated temperatures lead to a substantial loss of availability of amino acids during the ex-trusion process. Lysine became less available nutritionally with conventional baking than with either microwave baking or steaming.The physiological effect of a diminished lysine value after toasting of bread has been studied in weight gain in rats, and protein efficiency ratio (PER) of breads toasted to varying degrees of brownness. The toasted breads fed to the rats had a significant effect on growing rats. Weight gain was especially low with diets consisting of dark-toasted bread.In toasting bread, the greater surface area exposed to toasting heat allows a greater proportion of the product to become browned and lysine destruction is greater. For example, thickly sliced bread would be less susceptible to nutritional loss than thinly sliced bread since less surface area is exposed.VitaminsIn addition to amino acids, the effect of baking on vitamins has also been widely investigated. Vitamins are heat-labile, with thiamin and vitamin C being the most susceptible to baking losses. When the pH of the baked product rises above 6, nearly all of the thiamin is destroyed. Such conditions exist in a variety of chemically leavened baked goods including cookies and crackers. In high-protein cookies, calculations revealed thiamin losses exceeding 90%.In addition to baking, vitamin B6 and pantothenic losses could be as high as 91% in canned food. The recommended -daily allowance (RDA) for these two nutrients probably can not be obtained from a menu of refined, processed, and canned foods. When we treat foods with heat, we lose up to 97% of the water-soluble vitamins (Vitamins B and C) and up to 40% of the lipid soluble vitamins (Vitamins A, D, E and K).MineralsHeat treat-ment also profoundly affects the absorption / utilization of certain minerals primarily through cleavage of complexes that renders these minerals less absorbable. Phytate, fiber, proteins, and certain minerals are particularly suspect as components of these complexes.[Vitamins and minerals need to be consumed in an organic colloidal and naturally chelated molecular form to be absorbed, assimilated and utilized by cells and tissues during metabolic processes. Heat deranges the molecular arrangement of vitamins and minerals, thereby liberating its carbon. They are returned to an inorganic, ash-like form as found in soil. Inorganic nutrients are treated as toxins by your body. (For detail, see: No Need for Supplements).]Fats and CarbohydratesThe Maillard reaction adversely affects the available carbohydrate and fatty acid content of baked products. At extreme baking conditions, linoleic acid and possibly other fatty acids are converted to unstable hydroperoxides, which affects both the lipid and vitamin nutritive quality of the product.Fats Are Rendered Carcinogenic:Heating also changes the lipids. These changed fats are incorporated into the cell wall and interfere with the respiration of the cell, causing an increase in cancer and heart disease. Acrolein, nitrosamines, hydrocarbons and benzopyrene are generated when fats are heated. Each are carcinogenic, cancer causing substances.Deep-fried foods are the worse such as fried chicken, french fries, onion rings, potato chips, corn chips, cooked beef, chicken and just about all cooked meats due to their high fat content. Cancer is the number one killer of children in the United States and this is one significant reason why.Oils tend toward rancidity especially when heated. Consume these in very small amounts, if at all. Paul Addis, professor of food science and nutrition at the University of Minnesota, says ï‚· “Rancid oils are one of the factors that are important in heart disease.â€� Oils turn rancid when the fats are broken down in cooking, and “it’s unarguable, these fats are toxic,â€� Addis says.High heat applied to oils during frying turns them into hydrocarbons that can cause cancer. Typical frying temperature is about 400 degrees F and can reach up to 600-700 degrees F. When fats / oils are heated to such temperatures the CIS fatty acids are converted to TRANS fatty acids. The unsaturated fats then begin to behave like saturated fats.When heated, they raise rather than lower serum cholesterol levels (about 50% of the cholesterol increasing effect of saturated fat) and can raise LDL cholesterol by nearly as much as saturated fat. Besides the extra fat consumed, this is another reason why fried foods contribute to hardening of the arteries.When oil is reheated to frying temperatures (as in deep fryers), the fat is more likely to develop the cancer producing agents acrolein and benzopyrene. Very hot temperatures also destroy vitamins and alter major proteins. Temperatures up to 1000 degrees F especially when one re-uses cooking oil (as in fast-food restaurants), breaks down the polyunsaturated molecule and free radicals then form. These are fragments that have combined with oxygen to produce poisonous peroxides. They are toxic due to their strong oxidizing (rusting) capacity, as they damage and destroy cells.Carbohydrates CarmelizeBake some yams or sweet potatoes. Notice the sweet sticky goo oozing from the skin that partially turns to ash from the excessive heat. You’re witnessing sugar molecules (carbohydrates) carmelizing, fusing together like sticky molasses. Similar to protein coagulation, carmelization also occurs on a microscopic level when all foods are sufficiently heated, whether or not it is witnessed.When complex carbohydrate sugar molecules are carmelized or fused together, amylases (digestive enzymes) cannot cleave them into constituent simple sugars for use as an energy source. Not only are they unavailable, but the heat turns them into an ash-like toxin.Amino Acids DeaminizeProtein molecules under ideal eating and digestive conditions are broken down into amino acids by gastric enzymes. Every protein molecule in your body is synthesized from these amino acids. Protein you consume IS NOT used as protein: it is first recycled or broken down into its constituent amino acids AND THEN used to build protein molecules the body needs.There are 23 different amino acids. They link together in different combinations in extremely long chains to create protein molecules, like individual rail cars form a train. The amino group gives each amino acid its specific identifying characteristic that differentiates it from the others. Excessive heat sloughs off or decapitates the amino group. Without this amino group, the amino acid is rendered useless and is toxic.Heating Food Past 117 Degrees Deranges Enzyme MoleculesWhen food is heated past 117 degrees, enzymes are destroyed. This is not a very high temperature. Consider the instructions on frozen food items that are sitting in your kitchen freezer at home. “Pre-heat oven to 350-400 degrees. When cooking, the higher the temperature the worse the damage to your food.Enzymes are specialized protein molecules that perform numerous catalytic physiological functions including breaking down food during digestion. Expose food enzymes to heat and nearly all are inactivated. The body then must utilize energy to generate more of its own digestive enzymes. Heat of less than 117 degrees does not denature the food enzymes, however. Using food dehydrators that blow hot air on food until it cooks at low, safe temperatures allows for delicious, creative recipes such as using uncooked dehydrated garbanzo beans to make raw falafel, and dehydrated live crackers of various flavors.Live Enzymes?Most physiologists cringe at the raw food enzyme theory. They claim that digestion depends on enzymes that the body generates, and not food enzymes. Enzymes in unripened fruit however, slowly break down its nutrients. As the fruit ripens, starches are reduced to sugars, fats are reduced to fatty acids, and proteins are reduced to amino acids.But it’s not the food enzymes doing the work, says registered dietitian Roxanne Moore, spokeswoman for the American Dietetic Association. Fiber and antioxidants of which fruits and vegetables are prime sources, make the difference. Overall, the less cooked the fruit or vegetable, the more nutrients and fiber it retains. Moore says. If you don’t want to eat raw vegetables, how you cook them determines how much of the nutrients survive, she says. A few tips: use shorter cooking times, steam and microwave instead of boiling. Rely on fresh produce, which has more nutrients than processed or canned varieties.Theory aside, eating raw food is a smart step toward good health. Consuming more fruits and vegetables gives your body a noticeable energy boost without harmful stimulants. (See: Stimulants and Supplements: Literally A Waste of Energy---Understanding Compensatory vs. Non-Compensatory Stimulation).When Cooking Is Better?Some nutritionists and biochemists erroneously claim that raw isn’t always best. Sometimes cooked food gives more nutrients for the buck, say Rutgers University and Taiwanese researchers at the 1999 annual American Chemical Society meeting in San Francisco. They found that the body more easily absorbs iron from 37 of 48 vegetables tested when boiled, stir-fried, steamed, or grilled. Absorbable iron in cabbage jumped from 6.7% to 27% with cooking. Iron in broccoli flowerets rose from 6% to 30%. What the researchers were apparently unaware of, is the potential harm of high inorganic iron absorption.The Danger of Increased Inorganic Iron AbsorptionThe reason for iron becoming more absorbable with cooking is that heat breaks down cell structure more completely than chewing alone. The ferrous iron (plant form) is changed to a more elemental inorganic form that is more easily absorbable in the intestine. But the more elemental iron begins to overload the system since it is relatively difficult for the body to eliminate.The iron in cooked food is altered by heat. Iron absorbed from cooked food is detrimental compared to raw. There are several forms of iron, and the body alters them to suit its needs. Elemental iron is inorganic. After cooking, the structures and bonds have been radically altered. Excess inorganic iron can be a problem. It is associated with: ï‚· increased infection, the generation of heart disease, predisposition to formation of free radicals, and free radical damage has extensive implications including the promotion of atherosclerosis, premature aging and cancer.If you chew raw carrots well, you get as much iron as if you ate cooked mushy carrots. Thoroughness in mastication is just one factor governing the ultimate utilization of any nutrient. The health of the entire gastrointestinal tract has to be considered, as does the vitality of the individual (see: Nerve Energy), their blood purity, and the presence of all symbiotic factors involved in the absorption and utilization of iron.Keep in mind the reasoning and trust, that Nature has provided the perfect balance of available nutrients in fresh plant foods which we are designed for (see: Biological Adaptations: Diet is Species Specific). By the application of heat we upset that balance.Food, Nutrients, Digestive Activity, and the Effects of Cooking Food supplies the following nutrients:NUTRIENT DIGESTION DIGESTIVE USED BY OVERLY COOKING CREATES ENZYMES BODY FOR CAUSES* protein amino acids hydrochloric acid body structure deaminization pepsin, pepteoses enzymes, blood coagulation ACID environment steroids numerous toxins* carbohydrates simple sugars salivary amylase energy carmelization (complex) pancreatic amylase dextrinization ALKALINE environment* fats fatty acids bile cell structure numerous carcinogens: hormones, energy acrolein, nitrosamines* vitamins (no change) - - - - - - metabolism returns to an (organic) inorganic state* minerals (no change) - - - - --- metabolism returns to an (organic) inorganic state* phytochemicals (no change) - - - - - - wards of reduced to an (natural cancer fighting chemicals) free radicals ash-like state* fiber (no change) - - - - --- keep colon healthy loses fibrous nature regular elimination becomes saturated* water H2O - - - - - - plasma / blood - - - - - - - - - - (body removes inorganic minerals) medium for all metabolic reactionsPractical Considerations: Living in SocietyCooking DOES NOT increase digestibility of foods. The more a food needs cooking, the further it compromises health: a prime indicator it is NOT one that you are biologically adapted to. This means you should not be consuming it as a major component of your diet. Our society however, is centered round a cooked food lifestyle. You can still enjoy cooked foods and be healthy to some degree. If you eat cooked foods, practice proper food combining.Food combining allows your digestion to operate smoothly, without food fermenting or putrefying in your digestive tract. Aim for a minimum of 85% raw food of mostly fresh produce. Use transitional cooked food recipes. Enjoy your food, including your cooked food. But don’t kid yourself. You will NOT achieve optimal wellness unless you consume a Clean--Burning Fresh Produce Diet;.Cooked vs. Raw Food and Pottenger’s CatsDr. Francis M. Pottenger Jr. MD wrote about his experiments with 900 cats over a period of ten years. Pottenger fed raw meat to a portion of his test cats, and fed cooked meat to the other test cats. Pottenger wrote, Cooked meat fed cats were irritable. The females were dangerous to handle, occasionally biting the keeper.Cooked meat and a pasteurized milk diet led to progressive degeneration of the animals. He compared healthy cats on raw foods with those on heated diets with mention of parallel findings among humans in Dr. Weston A. Price’s worldwide studies. Behavioral characteristics, arthritis, sterility, skeletal deformities and allergies are some of the problems that were associated with the consumption of all-cooked foods.The cooked meat fed cats suffered with pneumonia, empyema, diarrhea, osteomyelitis, cardiac lesions, hyperopia and myopia (eye diseases), thyroid diseases, nephritis, orchitis, oophoritis (ovarian inflammation) and many other degenerative diseases. No cooked food is benign. Cooked foods act malignantly by exhausting energy, inhibiting healing, and decreasing alertness, efficiency and productivity.Pinpointing the Pathogenic Nature of Cooked Foods: LeukocytosisAn increase in white corpuscles in the bloodstream is indicative of pathology. White corpuscles are the body’s first line of defense against toxic or harmful substances. The typical white corpuscle count is about 6,000 per cubic millimeter. When this count doubles, triples or increases four or five fold it is evidence of a diseased condition even if outward appearance does not reflect it.Dr. Kouchakoff of Switzerland conducted over 300 detailed experiments, which pinpointed the pathogenic nature of cooked and processed foods. Food heated to temperatures of just 120 to 190 degrees F (a range usually relegated to warming rather than cooking which, nevertheless destroys all enzymes), causes leukocytosis. Leukocytosis is a term applied to an abnormally high white corpuscle count.On Raw Food, Leukocytosis Does Not OccurWithin a short time after eating food cooked at these low temperatures, white corpuscle counts tripled in the participants of Dr. Kouchakoff experiments. When raw foods were added to the meal, foods cooked in this low temperature range did not cause leukocytosis. At cooked temperatures higher than 190 degrees, no amount of raw food offset the pathological effects of heating, and leukocytosis always occurred.There is no proliferation of white corpuscles when uncooked, raw fresh produce food is eaten. On the contrary, the constant daily fight against the toxic effects of cooked food eventually exhausts the immune system, causing age-related illness and premature death.White Blood Cells and the Immune SystemA spontaneous multiplication of white corpuscles takes place in normal blood immediately after the introduction of any virulent infection or poison since white corpuscles are the fighting organisms of the blood. The human body contains hundreds of defensive mechanisms including leukocytes, lymphocytes, plasma cells, monocytes, basophils, neutrophils, eosinophils, and granulocytes to clear the circulation of toxic materials. These serve to protect and continuously purify the body against the ravages of poisons.White blood cells patrol your circulatory system and defend against alien potentially harmful substances that have been absorbed or injected into the body. White cells are sanitation engineers maintaining the purity of tissues, lymph, and body fluids. If poisons, bacteria, fungi (yeast), metabolic wastes, cooked food debris, or other foreign substances enter the blood, they are engulfed by white blood cells. White cells tolerate nothing abnormal in the circulatory system. Some of what is apprehended is recycled as food, especially organic materials. High concentrations however, overwhelm your immune system.When pharmaceutical or recreational drugs, medicinal herbs, nutritional supplements, inorganic nutrients and cooked foods are consumed, leukocytosis occurs. An abnormal proliferation of leukocytes are released into your bloodstream from lymph glands and bone marrow where they are normally held in reserve until needed, to apprehend harmful alien substances before they disrupt and chemically unite with a significant number of cells and tissues.In the process, white cells go on a suicide mission sacrificing themselves while protecting the greater good of the organism. In the aftermath of eating cooked food or taking drugs, the white cell count rises to between 12,000-20,000 per cubic millimeter of blood. After clearing the bloodstream of toxic debris your white cell count decreases back to normal, about 4,300-7,000 per cubic millimeter of blood.Healthfully Normal White Blood Cell Counts vs. Ordinary WBC Counts in the Typically ToxicAlthough ordinary, this pathological average WBC count of 4,300-7,000 is exceedingly high and is based on the general populace who routinely consume junk food, cooked foods, condiments, soft drinks, teas, coffee, tobacco, and fermented foods: all of which cause abnormal proliferation of white cells. This phenomenon repeated each meal, each day, each week, each year for decades slowly lowers resistance to disease and hideously drains your immune defensive response.On the contrary, those who consume a clean-burning diet of predominantly raw fruits, vegetables, nuts and seeds have white cell counts well below 4,300: and are mistakenly regarded as immunodeficient! The truth is: those who are REALLY suffering immunodeficiency diseases (as in AIDS) have destroyed their capacity to generate white blood cells, from constantly ingesting drugs or massive transfusions.The healthy body is parsimonious, harvesting its resources strictly according to need. Your system is very economical in that it does not maintain faculties beyond what it requires. Healthy individuals whose blood streams are pure have lower white cell counts in circulation. The remainder is held in reserve within bone marrow, capillaries, and lymph nodes for times of emergency.Raw fresh produce foods strengthen your immune system, alleviating the need to deplete its reserves. Overtime however, an enervating typical lifestyle routine gradually drains the body’s tremendous capacity to throw-off toxins. The average American is self- poisoned 20-40 times DAILY. Each bout lowers body vitality as chronic disease slowly develops.Raw foods are easily digested, requiring only 24-36 hours for transit time through the digestive tract, compared to 40-100 hours for cooked foods. Eating overly heated nutrients increases the threat of putrefaction and disease. As you consume cooked carbohydrates, proteins and fats, you are eating numerous carcinogenic products generated by heat.Bacteria Decompose Dead Organic Matter (Cooked Food) In the BodyOverly cooked foods literally wreck our body. They deny needed nutrients to the system since heat alters foodstuffs such that they are partially or wholly damaged. Nutrients are coagulated, deaminized, caramelized and rendered inorganic and become pathogenic. Virulent bacteria find soil in dead food substances whereas they cannot exist on living cells.Cooked food spoils rapidly, both inside and outside our body, whereas living foods are slow to lose their vital qualities and do not as readily become soil for bacterial decay. Bacteria decompose the trash in our digestive system just as they do in soil. Bacterial action renders usable some waste materials that would ordinarily be expelled. Bacteria are essential to live and without them our existence would not be possible.Yogurt Requires Dead, Cooked Pasteurized MilkAfter eating cooked food, bacterial populations multiply exponentially. Consider what happens to milk while yogurt is made. If you start with raw milk and add a culture of bacillus bulgaricus the culture dies before it sours the milk.But if first pasteurized or boiled, the milk is no longer fresh and is rendered lifeless. In making yogurt, it is then cooled to 100 to 110 degrees F and the bacterial culture is added. Bacteria then spoils (ferments) the milk by feeding on dead organic molecules, thereby producing yogurt in 6 to 8 hours. Note that the bacterial culture could not act on raw fresh milk whereas in a dead state, the milk readily became decomposing soil for bacterial proliferation.Cooked food is dead organic matter that bacteria feast on. As a result, typical meals of protein, starches and sugars quickly ferment and putrefy. The metabolic by-products of bacterial activity include acid excreta, vinegars, alcohols, indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins and ammonias.Our stomach becomes a cesspool of fermenting starches, sugars and putrefying proteins especially when eaten in incompatible food combina-tions as is typical in society. Indigestion occurs, and bacteria feed upon most of the food rather than your body. Digestive juices are no longer secreted when the digestive tract is vitiated. Under this condition, the digestive canal seeks to divest instead of digest.Healthful Changes that Occur When Adopting a Raw Food DietThree important changes immediately occur when you adopt a raw food diet. First is the improved quality of nutrients taken into your system. Raw fresh produce is nutrient dense, largely pre-digested nutriment that is easily absorbed into your blood. Heated nutrients are denatured and of inferior quality, which are among the reasons why people commonly overeat cooked food. While their stomach feels full, their physiology craves nutrients and remains nutritionally starved.The second important change that occurs on raw food cuisine involves what you STOP eating. No longer introduced into your system are devitalized, refined, heat-damaged toxic nutrient remnants. Energy is no longer wasted that previously was devoted to flushing these nutrient antagonists away from cells and tissues or quarantining them into fat cells, cysts, warts or tumors and abnormal growths. Instead, this energy is now redirected to enhance internal cleansing and further maximize the unfoldment of wellness.The third major change on a fresh produce diet is the cessation of overeating. Overeating saturates the body with degenerated unnatural foodstuffs that constipate or clog the bloodstream’s nutrient delivery and sewage cleansing system. The blood delivers nutrients and oxygen to living cells, and carries away their toxic metabolites generated during ordinary cellular metabolism. This is why obesity is a serious condition. With too much food, the body is overburdened with inferior nutritionless empty calories.High fiber, high water content fresh produce abolishes constipation of the bowels, cells and circulatory system. Obstructions are cleared and blood flow increases to each and every cell in the body. Enhanced blood flow is significant for two reasons: as mentioned above, blood delivers nutrients and oxygen to living cells, and carries away their toxic metabolites.Raw Food and AthletesSuperb athletic performance on a raw food diet are not unheard of. Dr. Douglas Graham has been a 100% raw fooder for 17 years. He coaches professional athletes and consults with trainers from around the world. As a college gymnast he coached the springboard diving team. A national level competitor himself, Dr. Graham went on to train a trampoline team. After only three years under his tutelage, all seven members of the team won age group National Championships. Dr. Graham has trained professional athletes from many fields, including tennis legend Martina Navratilova and NBA pro basketball player Ronnie Grandison. He has advised Olympic athletes from four continents in a wide variety of sports.Dr. Karl Elmer experimented with top athletes in Germany, producing improvement in their performance by changing to a purely raw food diet. Raw food provides you with more strength, energy and stamina. On raw food, the mind, memory and power of concentration is more focussed. Raw food leaves you energized rather than the typical tired feeling after meals. The tendency toward sleepiness after cooked meals is forsaken. Raw fooders require less sleep and achieve a more restful sleep.Raw materials that the body needs to build wellness are not cooked materials. Nutrient values expressed as Percent of Recommended Dietary Allowance [RDA] per Calorie on nutrition charts are highest for raw foods. Potato, brown rice, winter wheat, pasta, and bread don’t even make it to the Recommended Dietary Allowance.Just EatDon’t get bogged down with figuring out yet another diet or baffled over how to cook (or not cook) your veggies or fruits. What’s most important is that you actually eat them. The U.S. Department of Agriculture recommends 3 to 5 servings of vegetables, and 2 to 4 servings of fruit every day, which is satisfied each meal on The Fresh Produce Diet. This amount is a far cry from the 3.6 servings of fruits and vegetables combined, that Americans are now eating, which includes junk food such as french fries, potato chips, ice berg lettuce and ketchup on a burger.On raw food: ï‚· energy levels will increase ï‚· less money is spent at the grocery store (processed snacks are alarmingly expensive) ï‚· sugar and fat cravings slowly subside since the sweet tooth is satisfied with sugar in fruit, and nutrient dense fat is obtained from raw nuts, seeds and avocado ï‚· weight also normalizes: it’s almost impossible to overeat fresh produce‚ plus its colorful, and delicious. No matter how you slice it, making room for raw does only good.Raw food is also good for plants. When grasses are separately covered with fertilizers that are both raw and cooked, the grass grown with the raw fertilizer grows 400% more tonnage, over that grown with the same amount per acre of cooked food fertilizer.The World’s ScripturesAccording to Dr. Bernarr Zovluck, if you consult ancient scriptures and sacred writings, in Eden people did not eat cooked food with burning fire. Chinese, Egyptian, Indian and Hebrew accounts indicate that people were expelled from Paradise for using fire to cook food. Methuselah because he ate only raw foods, lived to an old age.The Bhagavad Gita says, Pious men eat what the brilliant forces of nature leave over them after the offering. But those ungodly, cooking good food, sin as they eat They’re speaking of illness caused by fire-cooked food.In the Essene Gospel of Peace, a third century Aramaic Essene manuscript, Jesus is described as saying, Cook not your food with the fire of death, which is the fire that blazed outside you, that is hotter than your blood. Cook only with the fire of life, that is the natural heat of the day.Professor Edmund Szekeley wrote concerning the Essene scrolls, Eat nothing, therefore, which a stronger fire than the fire of life has killed. Cook not, lest your bowels become as steaming bogs.Review* Maximize your well-being and strengthen your immune system by consuming an abundance of unfired raw fresh produce at each meal.* Heat destroys nutrients, wholesale. Not only are heated nutrients unavailable to your body, the heated food debris becomes TOXIC which overwhelms your immune system.* Stop saturating your body with toxins and undermining your immune system. Avoid an abundance of cooked food and junk food.* If you cook, heat food conservatively. The lower the heat for the shortest duration, the better.* Use transitional recipes, proper food combining, and organic food sources to achieve at least an 85% raw food diet.Do It for the Health of It!World Copyrights reserved 2000 Arthur M. Baker MA, NHE Self-Health Care SystemsVisit Art's Web site for further Informative articles at: http://www.healthcreation.net

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