Raw Foods Bible [2nd ed.] 9780974430690, 0974430692

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This book is dedicated to the evolution of humankind. No person, business, or lobby group has given me any money, favors or objects to influence the information herein. May this book help you achieve your genetic potential! Craig B. Sommers “Let food be thy medicine”, Hippocrates (460-377 B.C.) “What people know depends on who owns the press”, Bill Moyers .

Artwork and photo credits: Front cover design by Christina Ott, www.BareFootBuilder.com Waterfall photo taken by Craig Sommers located on page 2 Cloud Photo, taken by Sat Jit Kaur, located on page 5, www.SpiralBuddy.com Sunrise in Baja, taken by Craig Sommers, located on page 6 Tree of Life – Summer ©, by Gwen Ingram, www.eye-dias.com, located in section on Nuts Staff of Life ©, by Vivianne Nantel, www.VivianneNantel.com, 1-866-SOUL-ART, located in section on the Old Testament Fast Food Cartoon, by Betty Seaman, located in section on Pesticides, Artificial Colors, and Waxes, PO Box 500, Los Olivos, California 93441 Druids at Stonehenge ©, by Gwen Ingram, www.eye-dias.com, located in section on Food Bourne Illness Elephant Skies #6, Remains of the Day by Harimandir Khalsa www.Harimandir.com located in Sunlight section Identical Twins cartoon, by Lou Gedo, located in section on Weight Normalization, email, [email protected] Woman Meditating, by Hector Jara, located in Summation Comic Strip and cartoon of a blender located in recipe section by Kitzia Howearth email, [email protected] Edited by: Barry Sommers, Mark Hoffman, Elaine Regan, Deborah Chambers, and Linda Krawl

ISBN 0-9744306-9-2 $24.95 US, $29.95 Canada Email orders [email protected] Published by Guru Beant Press, a division of You Can Do It Productions Copyright © 2004 – 2005 – 2006 by Craig B. Sommers This text may be used for noncommercial purposes without permission.

Print e d by M ik e t he Print e r , email [email protected] Print e d on re c yc le d pa per, 30% post consumer content. This book does not diagnose disease, nor does it offer medical advice. See your doctor if you are unwell. The author of this book does not recommend that anyone use diet as a form of treatment for sickness without the approval of a health professional. It is your constitutional right to make your own decisions on the treatment of illness. Neither the author nor the publisher assumes responsibility for any ill effects resulting from the use of the information contained in this book.

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Tabl e of Contents Recipe Credits................................................................................................................................................................................. v About the Author ...........................................................................................................................................................................2 Introduction ....................................................................................................................................................................................5 Chapter One: Nutrients the Building Blocks of Immunity................................................................................................6 Enzymes............................................................................................................................................................................................7 Vitamins .........................................................................................................................................................................................10 Minerals..........................................................................................................................................................................................13 Phytonutrients ..............................................................................................................................................................................16 Protein.............................................................................................................................................................................................17 Fiber ................................................................................................................................................................................................18 Essential Fats ................................................................................................................................................................................20 Chapter Two: Selected Research.............................................................................................................................................22 Animal Studies..............................................................................................................................................................................22 Reproduction ................................................................................................................................................................................23 Human Studies .............................................................................................................................................................................24 Kirlian Photography...................................................................................................................................................................25 Digestive Leucocytosis................................................................................................................................................................24 The Mind........................................................................................................................................................................................26 Chapter Three: Foods for Fuel and Medicine .....................................................................................................................27 Fruits and Melons………………………….………………………………………………………………………..29 Vegetables, Roots, Herbs, and Spices…………………….………………………………………………..……….33 Nuts and Seeds ..............................................................................................................................................................................36 Sprouts ............................................................................................................................................................................................40 Green Foods ..................................................................................................................................................................................41 Grains..............................................................................................................................................................................................41 Tea....................................................................................................................................................................................................43 Sea Salt ...........................................................................................................................................................................................44 Ocean-Grown Food.....................................................................................................................................................................45 Eat the Weeds ...............................................................................................................................................................................47 Thermal Properties of Foods ....................................................................................................................................................54 Chapter Four: Biblical References ........................................................................................................................................56 The Old Testament ......................................................................................................................................................................56 Jesus: the Lost Teachings..........................................................................................................................................................58 Chapter Five: Noteworthy People..........................................................................................................................................61 Brigitte Mars .................................................................................................................................................................................61 Albert Schweitzer ........................................................................................................................................................................62 Edgar Cayce ..................................................................................................................................................................................63 Thomas Edison.............................................................................................................................................................................63 Tony Robbins ................................................................................................................................................................................64 Brian Clement...............................................................................................................................................................................64 Gabriel Cousens ...........................................................................................................................................................................64 Richard Schulze ...........................................................................................................................................................................64 The Raw Family ...........................................................................................................................................................................65 John Robbins………………………………………………………………………………………………………...65 Robert O. Young ..........................................................................................................................................................................65 Bradford Angier...........................................................................................................................................................................66 Re v. George H. Malkmus …………………………………………………………………………………………..66 Yogi Bhajan………………………………………………………………………………………………………….67 Byron Tyler ...................................................................................................................................................................................67

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Chapter Six: What to Avoid.....................................................................................................................................................69 Oxalic Acid and the Nightshade Story...................................................................................................................................69 Genetically Engineered Foods………………………………………………………………………………………70 Toxins from Cooking ..................................................................................................................................................................70 Barbecue Blues .............................................................................................................................................................................71 Frying ..............................................................................................................................................................................................72 Microwave Ovens ........................................................................................................................................................................73 Electromagnetic Radiation........................................................................................................................................................73 Cellular Phones ............................................................................................................................................................................75 Trans Fats, Hydrogenated Fats and Saturated Fats ..........................................................................................................78 Pharmaceuticals ...........................................................................................................................................................................79 Vaccinations ..................................................................................................................................................................................81 Personal Care Products……………………………………………………………………………………………..82 Artificial Sweeteners ...................................................................................................................................................................85 Pesticides, Artificial Colors, and Waxes ................................................................................................................................86 Caffeine...........................................................................................................................................................................................89 The Crab Syndrome ....................................................................................................................................................................90 Food-Borne Illness.......................................................................................................................................................................91 Rabbit Starvation ........................................................................................................................................................................94 Chapter 7: Recommendations for Healthy Living .............................................................................................................95 Acid-Alkaline Balancing ............................................................................................................................................................95 Liver / Gallbladder Flush..........................................................................................................................................................98 Pure Water……………………………………………………………………………………………………..…….99 Oxygen / Deep Breathing ........................................................................................................................................................ 101 Circulation .................................................................................................................................................................................. 102 Indoor Air Pollution................................................................................................................................................................. 104 New Car Smell…………………………………………………………………………………………………..….109 Sunlight: the Great Healer..................................................................................................................................................... 110 Chew, Chew, Chew! ................................................................................................................................................................. 111 Proper Rest………………………………………………………………………………………………………....112 Deep Relaxation ........................................................................................................................................................................ 112 Weight Normalization ............................................................................................................................................................. 112 The Mind-Body Connection………………………………………………………………………………………..116 My Typical Menu..……………………………………………………………………………………………..…..117 Summation………………………………………………………………………………………………..………...118 Chapter 8: Recipes and Resources………………………………………………………………………… ……..119 Preface to Recipes…………………………………………………………………………………………… …….119 Desserts ........................................................................................................................................................................................ 121 Appetizers ................................................................................................................................................................................... 137 Breakfast..................................................................................................................................................................................... 141 Yogurt………………………………………………………………………………………………………………145 Nondairy Milks and Beverages……..…………………………………………………………………………….147 Pâtés, Spreads and Nondairy Cheeses ................................................................................................................................ 150 Pizza Crust, Sprouted Bread, and Crackers..................................................................................................................... 162 Entrées ......................................................................................................................................................................................... 167 Side Dishes .................................................................................................................................................................................. 179 Soups………………………………………………………………………………………………………………..186 Salads……………………………………………………………………………………………………………….194 Dressings ..................................................................................................................................................................................... 197 Sauces……………………………………………………………………………………………………………….200 Condiments…………………………………………………………………………………………………………200 Recommended Reading........................................................................................................................................................... 202 Books on Children and Living Foods .................................................................................................................................. 202 Recipe Books.............................................................................................................................................................................. 203 Websites....................................................................................................................................................................................... 204 Sources Cited ............................................................................................................................................................................. 205 Quotes .......................................................................................................................................................................................... 206

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Reci pe Cr edi ts The se re c ip e s ha ve b e e n d e sig ne d b y the to p ra w fo o d c he fs o f No rth Am e ric a ; a ll a re the p ro p e rty o f the c ite d c he f. Fo r p e rm issio n to use a re c ip e fo r c o m m e rc ia l p urp o se s, p le a se c o nta c t the c he f o r e m a il, Ra wFo o d sBib le @ Ra wfo o d s.c o m fo r c o nta c t info . De sse rts:

Ra w C a ro b C he e se c a ke b y C he ri So ria o f C a lifo rnia Me ye r Le mo n-La ve nd e r C he e se c a ke with Wild Bla c kb e rry C o ulis b y Jo shua Mc Hug h o f C a lifo rnia Duc ky C a ke s b y Da na Pe tta w a y o f Sa n Die g o , C a lifo rnia Stra wb e rry Minic a ke b y Da na Pe tta w a y o f Sa n Die g o , C a lifo rnia Am a zing O a tme a l C o o kie s b y C ra ig So m m e rs o f Flo rid a Ap p le -Oa t -Nut C o o kie s b y Te rri Hix o f Ta lla ha sse e , Flo rid a Butte rnut Sq ua sh C o o kie s b y the Ra w Fa m ily o f O re g o n Blue b e rry Pie b y Alissa C o he n o f C a lifo rnia Litc hg a te Swe e t Po ta to Pie b y C hristina O tt a nd C ra ig So mme rs o f Flo rid a Pump kin Pie b y C hristina O tt a nd C ra ig So m m e rs o f Flo rid a Living Ba na na C o c o nut C re a m Pie b y Ela ina Lo ve o f C a lifo rnia Nut Fre e Ba na na Ma ng o Pie b y Te na si Ra m a o f Ne lso n, British C o lumb ia C ra nb e rry Ap p le Pie b y Sha nti De vi o f NY, Ne w Yo rk Alm o st Fa m o us Ap p le Pie b y Ra w so m e C a fé o f Te m p e , Arizo na Stra w b rry Pie b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia Ba nini (Sm o o thie ) b y G e ntle Wo rld o f Ne w Ze a la nd a nd Ha w a ii Do ub le C a c a o Fud g e b y G re e n Life Evo lutio n C e nte r o f Blue La ke , C a lifo rnia Ra w Me d ic ina l C ho c o la te b y He a the r Dunb a r o f Se d o na , Arizo na Blue b e rry To p p ing b y Ana nd a Sing h o f Hilo , Ha w a ii C ho c o la te Mo o se To rte with Fre sh Be rrie s b y Ma tt Sa mue lso n o f C a lifo rnia Ba na na Ic e C re a m , c he f unkno w n Pine Nut Ic e C re a m b y C hristina O tt o f Flo rid a Me xic a n “ frie d ” Isc re a m b y Kim b e rly Ma c o f La g una Hills, C a lifo rnia Appe tize rs:

Pe sto stuffe d m ushro o m s b y A lissa C o he n o f C a lifo rnia Duria n o n Fire b y Alo k o f NY, Ne w Yo rk Lime Pud d ing b y Brig itte Ma rs o f C o lo ra d o Enc ha nte d Pista c hi Va d o b y C ha d Fa ulk o f Lo uisia na Shining Sushe tta b y C ha d Fa ulk o f Lo uisa na Live Ho lid a y Nuts b y Brig itte Ma rs o f C o lo rd o Re d Be e t Ra vio li w ith Ye llo w Pe p p e r Pure e a nd C a she w C he e se b y Ma the w o f Pure Fo o d a nd Wine o f NY, Ne w Yo rk

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Bre a kfa st:

Sw e e t a nd He a lthy C e re a l b y Ka the rine Na ra va Ka ufm a n o f Mia mi, Flo rid a C runc hy Buc kw he a t G ra no la b y C he ri So ria o f C a lifo rnia Sunshine C e re a l b y Ani Phyo o f Po rtla nd , O re g o n Na ture ’ s Antio xid a nt Bla st b y C ra ig So mme rs o f Flo rid a Vic to ria ’ s Se c re t b y Arno ld s Wa y o f Pe nnsylva nia Mixe d Fruit Sp re a d b y G lo ria Drnje vic Yo g urt:

Tha i C o c o nut Yo g urt b y Ma rk Wisd o m o f La Jo lla , C a lifo rnia Ac id o p hilus, Ha ze lnut, a nd Alm o nd Yo g urts b y C ra ig So mme rs o f Flo rid a No nd a iry Milks a nd Be ve ra g e s:

Alm o nd , Bra zil, Ha ze lnut, a nd Sunflo we r Milks b y C ra ig So m m e rs o f Flo rid a Almo nd Stra wb e rry Mylk b y Tre e O f Life C a fé o f Pa ta g o nia , Arizo na O ra ng e Va nilla Mylk b y Ani Phyo o f Po rtla nd , O re g o n G im m e G o o d Stuff Alm o nd Milk b y G o o d Stuff b y Mo m & Me o f Ne w Yo rk He mp Se e d Milk b y Te na si Ra m a o f Ne lso n, British C o lum b ia Le m o na d e Re fre she r b y Sha kti Pa rva ti o f Se a ttle , Wa shing to n Le m o n Me lo n C o o le r b y Sha kti Pa rva ti o f Se a ttle , Wa shing to n Re juve la c b y De va Kha lsa o f Esp a no la , Ne w Me xic o Sa ng ria O ’ live Punc h b y Kim b e rly Ma c o f C a lifo rnia Pa te s:

O m e g a Thre e Pa te b y C ra ig So mme rs o f Flo rid a Ja i to the Mo st Hig h Sunflo w e r Se e d Dip b y the c he fs o f Blo sso m ing Lo tus Re sta ura nt o n Ka ua i, Ha wa ii So uthw e st Style Pa te b y Bruc e Ho ro w itz o f Va sho n Isla nd , Wa shing to n Be e t Pâ té b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia Do w n-to -the -Ro o ts Pa te b y G uru Be a nt Ka m ke o f Flo rid a Asia n Pa te b y Eliza b e th Mic ha e l o f C o ule ur Alive C a fé in Le mo n G ro ve , C a lifo rnia Pum p kin Se e d Pa te b y Shui La u Ne ric o f C a lifo rnia Mo c k Sa lm o n Pa te b y Ela ina Lo ve o f C a lifo rnia Spre a ds:

Lo u-ne y Tuna b y Ela ina Lo ve o f C a lifo rnia Po we rful Pe sto b y C hristina O tt o f Flo rid a No Be a n Hum us b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia Living La ug hing C re a my Humus b y C ra ig So m m e rs o f Flo rid a Sa lm o n Sp re a d b y Bra d Wo lff o f Sa n Die g o , C a lifo rnia No nda iry C he e se s:

Ric o tta C he e se / C re a m b y C ra ig So m m e rs o f Flo rid a Sp re a d a b le , De le c ta b le C he e se b y Ja c kie G ra f o f Atla nta , G e o rg ia Live “ So ur C re a m ” b y Am y Ra c he lle o f NY, Ne w Yo rk C he d d a r C he e se Slic e s b y Bruc e Ho ro w itz o f Va sho n Isla nd , Wa shing to n

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Pizza C rust, Spro ute d Bre a d, a nd C ra c ke rs:

Pizza Pa rlo r C rust b y Ka re n Pa rke r o f Se a ttle , Wa shing to n Ita lia n Esse ne Bre a d / Bre a d stic ks b y C ra ig So m m e rs o f Flo rid a EZ Esse ne Bre a d b y C ra ig So m m e rs o f Flo rid a Fla x C ra c ke rs, Pizza Fla vo re d b y C ra ig So m m e rs o f Flo rid a Russia n Rye C risp s b y Ke lly Se rb o nic h o f Flo rid a O nio n Fla t Bre a d w ith nut c re a m to p p ing b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia Ig o r’ s C ra c ke rs b y The Ra w Fa m ily o f O re g o n Blue b e rry He mp Le m b a s b y Te na si Ra m a o f Ne lso n, British C o lumb ia Entre e s:

Ling uini Pa ro d y w ith White Truffle C re a m b y C he ri So ria o f C a lifo rnia Po rta b e lla C ro q ue tte s b y C ha d So rno o f Arizo na Re d C hili C ro q ue tte s w ith C ila ntro Aio li b y Jo shua Mc Hug h o f C a lifo rnia Pe sto La sa g na b y Alissa C o he n o f C a lifo rnia Wa lnut Mushro o m Lo a f b y C ila ntro Live o f C a lifo rnia Ve g e ta b le Nut Lo a f b y Bra d Wo lff o f Sa n Die g o , C a lifo rnia C hristina ’ s Living C a she w C urrie d Ve g g ie s b y C hristina O tt o f Flo rid a Tha i Ve g e ta b le s in C o c o nut Sa uc e , "Pha k To m Ka ti" b y Do rit o f Lo s Ang e le s, C a lifo rnia Shrim p Bra zil b y Rho o f NY, Ne w Yo rk Pe rfe c tly He a lthy Pizza b y C ra ig So m m e rs o f Flo rid a Ve g g ie No o d le Ma rina ra b y Ka the rine Na ra va Ka ufm a n o f Mia m i, Flo rid a Pa sta w ith Alfre d o Sa uc e b y C hristina O tt o f Flo rid a Ma c a ro ni a nd C he e se b y Brya n Au o f C a lifo rnia Bo d a c io us Ve g g ie Burg e rs b y C ra ig So m m e rs o f Flo rid a Buc kw he a t G no c c hi b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia He rb e d C o c o nut Unturke y w ith He rb Stuffing b y Sha nti De vi Mic ha l o f NY, Ne w Yo rk Bo mb she ll Burrito s b y Am y Ro c he lle o f NY, Ne w Yo rk C o lla rd C hiffo na d e b y Aq e e l Ka me e la h o f Da vie , Flo rid a So uth Am e ric a n Life Fo o d “ C e vic he ” Bo a ts in Ma ng o C hutne y G la ze b y Jo hn Sc ho tt o f Mia m i, Flo rid a Side Dishe s:

C ra nb e rry Re lish b y Bra d Wo lff o f Sa n Die g o , C a lifo rnia Pic o De G a llo (Sp ic y Me xic a n Sa lsa ) b y C huc k O tt o f G ulf Bre e ze , Flo rid a Kimc hi b y Ellix Ka tz o f No rth C a ro lina Sa vo ry Se e d Sa ue rkra ut (sa lt fre e ) b y Ellix Ka tz o f No rth C a ro lina Na tura lly Fe rm e nte d Dill Pic kle s b y Ma rk Wisd o m o f La Jo lla , C a lifo rnia C rê p e s b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia Fruit Ha ro se t b y Tre e O f Life C a fé o f Pa ta g o nia , Arizo na G a rlic Ma c Ma sh Unp o ta to e s w ith Ma rve lo us Mushro o m G ra vy b y Sha nti De vi Mic ha l o f Ne w Yo rk, NY C a nd ie d Ya m s b y Sha nti De vi Mic ha l o f Ne w Yo rk, NY Wild Ric e Pila f b y C hristina O tt a nd C ra ig So mme rs o f Flo rid a

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Soups:

Fre sh C o rne r G a zp a c ho b y Ka re n C a la b re se o f C hic a g o , Illino is C rè me o f mushro o m so up b y Ro d Ro to nd i o f Ve nic e , C a lifo rnia C a rro t G ing e r So up b y Brig itte Ma rs o f C o lo ra d o C re a m y C uc um b e r He rb Bisq ue b y Ma tt Sa m ue lso n o f C a lifo rnia Bo uilla b a isse (He a rty Se a Ve g e ta b le Ste w ) b y Bruc e Ho ro w itz o f Va sho n Isla nd , Wa shing to n Aiva h’ s G a rd e n Living C o rn C ho w d e r b y the c he fs o f Blo sso m ing Lo tus Re sta ura nt o f Ka ua i, HI O ne Lo ve So up b y Ra w she e d o f Lo s Ang e le s, C a lifo rnia Ma rve lo us Miso So up b y C hristina O tt o f Flo rid a C a mb e lls C re a m y Mushro o m So up b y C hristina O tt o f Flo rid a C re a m o f C e le ry So up b y C hristina O tt o f Flo rid a Tha i C urry So up b y Ma tt Am sd e n o f Sa nta Mo nic a , C a lifo rnia Ta nta lizing La ve nd e r a nd Le m o ng ra ss So up b y Sha kti Pa rva ti o f Se a ttle , Wa shing to n C o o l C uc umb e r So up b y Eliza b e th Mic ha e l o f C o ule ur Alive C a fé in Le mo n G ro ve C a lifo rnia Sa vo ry Sq ua sh So up b y C hristina O tt o f Flo rid a Ho rizo nta l K’ s G re e n C urry So up b y Ke ith Wa hre r o f Austin Te xa s Sa la ds:

Aw e so m e C a rro t Sa la d b y G e ntle Wo rld o f Ne w Ze a la nd a nd Ha w a ii C itrus, Avo c a d o , a nd Ma ng o Sa la d b y Rho o f NY, Ne w Yo rk C a ric a Pa ssio na ta b y Kitzia Ho w e a rth o f Ba ja , Me xic o Ap p le Fe nne l Sa la d with Le m o n Ze st b y C ha d Sa rno o f Arizo na G o urm e t Be a n Sa la d b y C hristina O tt a nd C ra ig So mme rs o f Flo rid a Ag g ie ’ s Ita lia n O live Sa la d b y Ag ne s Ad kiso n o f Pe nsa c o la , Flo rid a Mo the r G ra in Sa la d b y Aq e e l Ka me e la h o f Da vie , Flo rid a Dre ssing s:

C hristina ’ s C re a m y Fre nc h Dre ssing b y C hristina O tt o f Flo rid a To m a to Dill o r Ba sil Dre ssing b y Ma tt Sa m ue lso n o f C a lifo rnia Sa lt-Fre e C re a m y Ta hini Dre ssing b y C hristina O tt o f Flo rid a Ta hini Dre ssing b y De va Kha lsa o f Esp a no la , Ne w Me xic o Avo c a d o Dre ssing b y G e ntle Wo rld o f Ne w Ze a la nd a nd Ha w a ii Sa uc e s:

C re a m y G a rlic Sa uc e b y Ursula Ho ra itis o f Hunting to n Be a c h, C a lifo rnia Bue na Fo rtuna C urry Sa uc e b y Kitzia Ho w e a rth o f Ba ja , Me xic o C o ndim e nts:

Almo nd Ma yo b y G e ntle Wo rld o f Ne w Ze a la nd a nd Ha w a ii Na ture ’ s G o urme t C a tsup b y C ra ig So mme rs o f Flo rid a Ma g ic a l Musta rd b y C ra ig So m m e rs o f Flo rid a

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About the Author My wa ke up c a ll c a me in the e a rly 1990’ s while visiting my mo the r in the ho sp ita l. Tha t a fte rno o n a g e ntle ma n wa lke d into my mo the r’ s ho sp ita l ro o m a nd sa id , “ Hi, I te a c h p e o p le ho w to he a l thro ug h simp le d ie t a nd life style c ha ng e s.” He ha nd e d us a b usine ss c a rd a nd sa id to c a ll if we wa nte d his he lp . Tho ug h I ha d ne ve r he a rd a nyo ne sa y tha t typ e o f thing b e fo re , I b e lie ve d him b e c a use to m e the id e a so und e d lo g ic a l. My m o the r c a lle d him a c ha rla ta n a nd to sse d his c a rd in the g a rb a g e . I tho ug ht a b o ut the fo o d tha t the y w e re fe e d ing my mo the r in the ho sp ita l, -c ho le ste ro l-la d e n fa tty g a rb a g e - a nd tha t she w a s in fo r c lo g g e d a rte rie s; In tha t mo me nt a se e d wa s p la nte d in my c o nsc io usne ss tha t w a s so o n to b lo sso m a nd c o nsum e m y e ntire life . I se t o ut to find the “truth,” a nd truth I d id find ! The re is a n o ld sa ying , “ whe n the stud e nt is re a d y, the te a c he r w ill a p p e a r.” My wo nd e rful te a c he rs b e g a n a p p e a ring in ra p id suc c e ssio n. I re se a rc he d a nd stud ie d c o nsta ntly. The 80 mile ro und -trip c o m m ute to w o rk b e c a me a c la ssro o m fo r a ud io c a sse tte s with te a c hing s o n a lte rna tive me d ic ine , the VC R no lo ng e r p la ye d mo vie s fo r e nte rta inme nt b ut fo r imp o rta nt te a c hing s. I b e g a n c o lle c ting b o o ks o n a lte rna tive me d ic ine a nd a tte nd e d c o nfe re nc e s a nd le c ture s o n he a lth re la te d to p ic s w he ne ve r p o ssib le . My mo the r ha d a lre a d y survive d thre e a ng io p la stie s (a p ro c e d ure tha t te m p o ra rily unc lo g s a rte rie s). Ea c h tim e he r a rte rie s b e c a me c lo g g e d w ithin o nly a fe w mo nths. A fte r the third a ng io p la sty, she wa s to ld tha t she wo uld ne e d b yp a ss surg e ry. I ste p p e d in a t tha t p o int a fte r o nly a fe w we e ks o f re se a rc h, g o t m y m o the r o n se ve ra l nutritio na l sup p le m e nts, a nd ha d he r c ut mo st o f the a rte ry-c lo g g ing a nima l fa ts a nd p ro c e sse d fo o d s o ut o f he r d ie t. The o nly a nima l p ro d uc t tha t she c o ntinue d to c o nsum e w a s a m o d e ra te a m o unt o f fish. She a lso sta rte d e a ting m o re sa la d s. Within a ye a r m y m o the r, w ho w a s p re vio usly to ld tha t she ne e d e d b lo o d p re ssure lo we ring d rug s a nd ha d b e e n ta king c ho le ste ro l lo we ring me d ic ine , a n a sp irin a d a y (fo r its b lo o d thinning p ro p e rtie s), Pre ma rin a nd Pro ve ra (d rug s tha t a re sup p o se d to he lp ho rm o ne d e fic ie nc ie s), sto p p e d he r d rug s. A ll o f he r la b re p o rts sho we d tha t she no lo ng e r ne e d e d me d ic a tio n. He r d o c to r sa id , “ I d o n’ t wa nt to kno w wha t yo u’ re d o ing , b ut wha te ve r yo u’ re d o ing ke e p d o ing it.” She ne ve r ha d tha t b yp a ss surg e ry. O ste o p o ro sis wa s a no the r p ro b le m tha t fa c e d my mo the r. In the e a rly 1990’ s she ha d a b o ne d e nsity te st whic h d ia g no se d o ste o p o ro sis a nd she w a s to ld to sup p le me nt he r d ie t with TUMS®, a n o ve r the c o unte r c a lc ium c a rb o na te sup p le me nt. Two ye a rs la te r she wa s te ste d a g a in a nd to ld tha t the o ste o p o ro sis ha d g o tte n w o rse . He r d o c tor trie d to p ut he r o n p ha rma c e utic a ls to he lp stre ng the n he r b o ne s, b ut she wa s a wa re o f the sid e e ffe c ts o f the d rug s. Inste a d she c ho se to le t me he lp he r. The first thing I ha d he r d o wa s to sto p ta king the TUMS®, w hic h w a s c a using he r to b e c o nstip a te d , a nd to sta rt d rinking the juic e s o f d a rk g re e n le a fy ve g e ta b le s e ve ry m o rning o n a n e m p ty sto m a c h. I se nt a sa mp le o f he r ha ir to a la b o ra to ry fo r a ha ir-mine ra l a na lysis. The la d re p o rt sho w e d he r to b e d e fic ie nt in m a g ne sium b ut fa irly hig h in

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c a lc ium, so I ha d he r c ut b a c k o n the hig h q ua lity c a lc ium sup p le me nts tha t she ha d just sta rte d a nd sta rt c o nsuming mo re o f the hig h q ua lity ma g ne sium sup p le m e nts tha t she ha d a lso just sta rte d , a lo ng w ith tra c e m ine ra ls suc h a s b o ro n. She wa ite d e ig ht ye a rs b e fo re re c e iving the ne xt b o ne d e nsity te st d uring w hic h tim e I a rra ng e d fo r a m ine ra l a na lysis ye a rly a nd a lw a ys fo und tha t she ne e d e d mo re ma g ne sium a nd le ss c a lc ium. She fina lly sto p p e d the c a lc ium sup p le me nts a lto g e the r. The re sults o f he r la st b o ne d e nsity te st we re sp e c ta c ula r! She ha d p e rfe c t b o ne d e nsity, a nd she wa s no w in he r e a rly se ve ntie s! I to o ha ve b e ne fite d g re a tly fro m he a lthy life style c ho ic e s, p o sitive thinking , a nd a d ie t o f p re d o mina ntly unc o o ke d a nd unp ro c e sse d who le fo o d s. Be fo re I starte d o n the p a th to he a lthy living , I tho ug ht tha t I w a s p e rfe c tly he a lthy e xc e p t fo r d a nd ruff, a thle te ’ s fo o t, sma ll p imp le s o n my up p e r a rms, re c urring wa rts o n my ha nd s, lo ve ha nd le s, a sma ll b e e r b e lly, p inp o int he mo rrha g e s (sma ll re d d o ts) o n my c he st, slo w -m o ving b o w e ls, p o o r m e m o ry, a sho rt te m p e r, a nd a tw e nty-fo ur ho ur, se ve n-d a y-a -w e e k stuffy no se . My d o c to r sa id tha t no ne o f the se p ro b le m s we re re la te d to m y d ie t. I sa w a re g iste re d d ie titia n a t the m e d ic a l c e nte r a nd w a s to ld the sa m e thing a s t he d o c to r, tha t no ne o f the se p ro b le ms we re d ie t re la te d . Ho w e ve r, w he n I c ut o ut p ro c e sse d fo o d s a nd a nima l p ro d uc ts, a nd sta rte d e a ting mo stly ra w fo o d s, the se p ro b le m s va nishe d ! I a lso no tic e d tha t wo und s a nd inse c t b ite s (fire a nts a nd b e e s) he a le d m uc h m o re q uic kly. My life imp ro ve d in e ve ry wa y p o ssib le ! I ha d b e e n wo rking in the Bro o klyn C o lle g e Stud e nt C e nte r a s a b uild ing me c ha nic fo r te n ye a rs. I wa s the sho p ste wa rd fo r the unio n a nd ha d a ve ry ‘ c ushy’ jo b . I c o uld ha ve e a sily sta ye d the re until re tire m e nt, b ut I kne w tha t m a ny p e o p le we re suffe ring a nd d ying sim p ly fro m la c k o f kno wle d g e a b o ut ho w to a c hie ve he a lth, a nd tha t I c o uld p e rha p s he lp . I w e nt b a c k to sc ho o l to e a rn a d e g re e in nutritio n a nd o p e ne d a he a th fo o d sto re . Be fo re I d isc o ve re d m y c a lling a s a na turo p a th, I ha d m o re tha n 18 ye a rs o f e xp e rie nc e with p lumb ing a nd e le c tric ity, le a rning why p ip e s c lo g a nd e le c tric a l c irc uits fa il. Tha t e xp e rie nc e ha s he lp e d me to und e rsta nd why a rte rie s c lo g a nd ho w the e le c tric a l imp ulse s in o ur b o d ie s g o ha yw ire . I fe e l tha t I ha ve b e e n truly b le sse d to e xp e rie nc e a ll tha t I ha ve a nd und e rsta nd a ll tha t I d o . My d e sire no w is to sha re tha t info rma tio n with yo u so tha t yo u ma y he lp yo urse lf a nd o the rs to a c hie ve o p tim um he a lth! During the tw o ye a rs I sp e nt wo rking in m y he a lth fo o d sto re o n Lo ng Isla nd , c o unse ling wa lk-ins a nd tho se w ith a p p o intm e nts, I he lp e d m a ny p e o p le re g a in the ir he a lth. But the re sp o nsib ilitie s o f running the b usine ss to o k a to ll o n m e a nd le ft m e fe e ling stre sse d . Yo g a he lp e d , b ut the stre ss w o uld re turn. I so ld the sto re , re turning to sc ho o l to b e c o me a na turo p a th, a nd to o k a te a c he rtra ining c o urse in Kund a lini yo g a . I no w tra ve l a ro und the Unite d Sta te s g iving le c ture s o n ho w to c re a te he a lth a nd p ro vid e p riva te c o unse ling se ssio ns b o th b y p ho ne a nd in p e o p le ’ s ho me s. He lp ing p e o p le sta y he a lthy a nd te a c hing the m ho w to re g a in the ir he a lth is m y life ’ s w o rk a nd it to uc he s m e ve ry d e e p ly. I ha ve w itne sse d m a ny p e o p le re g a in the ir he a th using the info rm a tio n o utline d in this b o o k a nd I b e lie ve this info rm a tio n will he lp yo u to o !

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Intr oduc ti on The na m e o n this b o o k im p lie s tha t it is stric tly a b o ut fo o d . It is not. The re a re ma ny fa c to rs tha t c o ntrib ute to he a lth a nd d ise a se . This b o o k will e xp lo re thre e m a in c a te g o rie s o f he a lth: Nutritio n, life style , a nd the m ind / b o d y c o nne c tio n. Pic ture a thre e -le g g e d sto o l. If o ne o f the le g s is sho rte r tha n the o the r two the sto o l will b e o ff b a la nc e o r fa ll o ve r. Ea c h le g must b e e q ua l in o rd e r to a c hie ve b a la nc e , a nd so it is with huma n he a lth. Nutritio n, life style , a nd the m ind / b o d y c o nne c tio n m ust b e b a la nc e d . A n e ve r-inc re a sing numb e r o f p e o p le in the Unite d Sta te s a nd w o rld w id e re fe r to the m se lve s a s Ra w o r Living Fo o d ists, so me o f whic h a re just tire d o f b e ing ill while o the rs se e k to re a c h the ir hig he st he a lth p o te ntia l. In the p a g e s tha t fo llo w, I sha re sc ie ntific d o c ume nta tio n a nd a nc ie nt wisd o m g a the re d fro m so urc e s suc h a s me d ic a l d ic tio na rie s, b o o ks b y p hysic ia ns, re se a rc he rs, mystic s, a n e ve n ma te ria l fro m the Arc hive s o f the Va tic a n, a nd the O ld Te sta m e nt.

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Chapter One: Nutrients, the Building Blocks of Immunity In this c ha p te r I a m g o ing to sup p ly yo u with kno wle d g e a b o ut the e sse ntia l nutrie nts ne e d e d fo r o p timum he a lth a nd lo ng e vity, se ve ra l o f whic h a re ig no re d b y m a instre a m nutritio nists. Ta b e r’ s C yc lo p e d ic Me d ic a l Dic tio na ry, 17 th e d itio n d e fine s nutritio n a s, “ All the p ro c e sse s invo lve d in the ta king in a nd utiliza tio n o f fo o d sub sta nc e s b y whic h g ro wth, re p a ir, a nd ma inte na nc e o f a c tivitie s in the b o d y a s a who le o r in a ny o f its p a rts a re a c c o m p lishe d . Inc lud e s ing e stio n, d ig e stio n, a b so rp tio n, a nd me ta b o lism (a ssimila tio n)...” As yo u ma y g a the r, c o nsuming the ne e d e d nutrie nt d o e s no t g ua ra nte e tha t the nutrie nt w ill b e a ssim ila te d b y the b o d y. Ma ny p e o p le o n this p la ne t a re a w a re tha t p ro p e r nutritio n is e sse ntia l fo r g o o d he a lth a nd tha t ina d e q ua te nutritio n is a sso c ia te d w ith p o o r he a lth a nd d ise a se . Ye t the c o rp o ra tio ns tha t c o ntro l the ma jo rity o f the fo o d so ld in ma rke ts a re g e tting a wa y with sup p lying ve ry lo w q ua lity p ro d uc ts. C o rp o ra tio ns ro utine ly p a c ka g e a nd m a rke t fo o d s b a se d o n the ir she lf life a nd ta ste ra the r tha n the ir nutritio na l va lue . Se e d va ria tio ns a re se le c te d fo r e a se o f g ro wing , ha rve sting , tra nsp o rting , a nd p ro c e ssing ra the r tha n nutritio n. A d d ing c he mic a ls to a c hie ve a lo ng e r she lf-life is c o m m o np la c e a nd the o v e rre fining o f g ra ins is ub iq uito us. The se p ra c tic e s c o ntrib ute to ina d e q ua te nutritio n whic h le a d s, inte rn, to ill he a lth. Ha ve yo u e ve r ha d so me o ne te ll yo u tha t the y ha ve a c he mic a l imb a la nc e ? C o nsid e r the id e a tha t the y a re suffe ring fro m a n e sse ntia l nutrie nt d e fic ie nc y; d o yo u b e lie ve tha t a p ha rma c e utic a l c a n sup p ly the missing nutrie nts? Sc ie ntific re se a rc h p ro ve s tha t ma ny e sse ntia l nutrie nts a re d e stro ye d in c o o king ; so a re c o o ke d fo o d s still who le fo o d s? This c ha p te r e xp la ins w hy fre sh, unc o o ke d a nd unp ro c e sse d who le fo o d s a re the mo st imp o rta nt he a lth g ua rd ia ns a va ila b le to the hum a n o rg a nism.

Sunr i se i n Baj a

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Enzymes The Fo urte e nth Ed itio n o f Ta b e r's C yc lo p e d ic Me d ic a l Dic tio na ry d e fine s a n e nzyme a s “ … a n o rg a nic c a ta lyst p ro d uc e d b y living c e lls b ut c a p a b le o f a c ting ind e p e nd e ntly. Enzym e s a re c o m p le x p ro te ins tha t a re c a p a b le o f ind uc ing c he m ic a l c ha ng e s in o the r sub sta nc e s witho ut b e ing c ha ng e d the m se lve s. Enzym e s a re sp e c ific in the ir a c tio n. The y w ill a c t o nly up o n a c e rta in sub sta nc e o r a g ro up o f c lo se ly re la te d c he m ic a l sub sta nc e s a nd no o the r. Ea c h e nzym e ha s a n o p timum te mp e ra ture a t whic h it a c ts with g re a te st e ffic ie nc y, a nd it is influe nc e d b y the re a c tio n o f the m e d ium in w hic h it a c ts, the re b e ing a n o p timum d e g re e o f a c id ity o r a lka linity. Enzyme a c tivity c a n b e re ta rd e d o r inhib ite d b y lo w te mp e rature s, hig h te m p e ra ture s, a nd the p re se nc e o f sa lts o f he a vy m e ta ls, d e hyd ra tio n, a nd ultra vio le t ra d ia tio n. Se ve ra l hund re d e nzyme s ha ve b e e n id e ntifie d b ut a s ma ny a s a tho usa nd a re tho ug ht to b e p re se nt in ma mma ls.” Dr. Ed w a rd Ho w e ll ha s b e e n invo lve d with e nzyme re se a rc h fo r m uc h o f his p ro fe ssio na l c a re e r, fina lly a utho ring a c utting -e d g e b o o k c a lle d Enzyme Nutritio n. In this b o o k he sta te s, “ Life c o uld no t e xist w itho ut e nzym e s. Enzym e s c o nve rt the fo o d we e a t into c he mic a l struc ture s tha t c a n p a ss thro ug h the me mb ra ne s o f the c e lls lining the d ig e stive tra c t a nd into the b lo o d stre a m. Fo o d m ust b e d ig e ste d so tha t it c a n ultim a te ly p a ss thro ug h c e ll m e m b ra ne s. Enzym e s a lso a id in c o nve rting the p re p a re d fo o d into ne w m usc le , fle sh, b o ne , ne rve s, a nd g la nd s. Wo rking w ith the live r, the y he lp sto re e xc e ss fo o d fo r future e ne rg y a nd b uild ing ne e d s. The y a lso a ssist the kid ne ys, lung s, live r, skin a nd c o lo n in the ir imp o rta nt e limina tive ta sks. Pe rha p s it wo uld b e e a sie r to write a b o ut w ha t e nzym e s d o n't do , fo r the y a re invo lve d in a lm o st e ve ry a sp e c t o f life .” The re a re thre e m a in typ e s o f e nzyme s: 1) me ta b o lic e nzyme s, whic h p e rfo rm c o untle ss ta sks insid e o ur b o d ie s, 2) d ig e stive e nzym e s, w hic h d ig e st the fo o d s tha t we e a t , a nd 3) e nzyme s p re se nt in liv ing a nd ra w fo o d s whic h initia te d ig e stio n, he lp ing us d ig e st o ur fo o d . Me ta b o lic a nd d ig e stive e nzyme s a re m a nufa c ture d b y o ur b o d ie s while the e nzym e s p re se nt in living fo o d s a re m a nufa c ture d b y the p la nts. By c o nsuming fo o d s ric h in live e nzym e s, w e a llo w o ur b o d ie s to use the e ne rg y o f ma nufa c turing d ig e stive e nzyme s fo r o the r me ta b o lic func tio ns. The he a t ing o f fo o d a b o ve 118 d e g re e s Fa hre nhe it d e stro ys the na tura lly o c c urring e nzyme s in the fo o d . This is o f g re a t c o nc e rn to tho se ind ivid ua ls se e king o p tim um he a lth a nd lo ng e vity b e c a use the b o d y m ust w o rk to m a nufa c ture e nzym e s tha t the c o o king o f the fo o d ha s d e stro ye d . Dr. Ho we ll w rite s, “ All unc o o ke d fo o d s c o nta in a n a b und a nc e o f fo o d e nzyme s whic h c o rre sp o nd to the nutritio na l hig hlig hts o f fo o d . Fo r e xa mp le , d a iry fo o d s, o ils, se e d s a nd nuts, whic h a re re la tive ly hig h in fa t c o nte nt, a lso c o nta in re la tive ly hig he r c o nc e ntra tio ns o f the e nzyme lip a se whic h a id s in the d ig e stio n o f the ir fa ts. C a rb o hyd ra te s, suc h a s g ra ins, c o nta in a hig he r c o nc e ntra tio n o f a myla se [d ig e sts c a rb o hyd ra te s] a nd le sse r a mo unts o f lip a se a nd p ro te a se [d ig e sts p ro te in]” ( Ho we ll p g . 35).

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The b a na na is a n e xc e lle nt e xa mp le o f ho w a fo o d is c a p a b le o f d ig e sting its o wn ing re d ie nts. "The b a na na ha s a b o ut 20 p e rc e nt sta rc h whe n g re e n. The e nzym e a m yla se c ha ng e s the b a na na into 20 p e rc e nt sug a r w he n the fruit is ke p t wa rm fo r a fe w d a ys a nd b e c o me s sp e c kle d . The a myla se in b a na na s w o rks o n b a na na sta rc h, b ut no t re a d ily o n o the r sta rc he s, suc h a s p o ta to sta rc h. Pro fe sso r Artturi Virta ne n, He lsinki b io c he mist a nd No b e l Prize winne r, sho we d tha t e nzyme s a re re le a se d in the mo uth fro m ra w ve g e ta b le s whe n the y a re c he we d : the y c o m e into c o nta c t w ith the fo o d a nd sta rt d ig e stio n. The se fo o d e nzyme s a re no t d e na ture d b y sto ma c h a c id , a s so me re se a rc he rs ha ve sp e c ula te d , b ut re m a in a c tive thro ug ho ut the d ig e stive tra c t (Ho lfo rd , p a g e 91). So w ha t's the b ig d e a l a b o ut g e tting the se d ig e stive e nzym e s fro m the d ie t a s o p p o se d to using the b o d y's o rg a ns to sup p ly the d ig e stive e nzym e s? Ac c o rd ing to the re se a rc h o f Dr. Ho w e ll, e nzym e e xp e rt, e a c h ind ivid ua l ha s w ha t he c a lls a n "e nzym e p o te ntia l” o r “ e nzym e b a nk a c c o unt" a nd w he n it runs o ut, the o rg a nism ’ s life e nd s. Ho w d o e s o ne 's e nzyme b a nk a c c o unt g e t d e p le te d ? Ac c o rd ing to Dr. Ho we ll, it is b y “ he a vy w ithd ra w a ls, a nd skim p y d e p o sits” o f e nzym e s. Ma ny re se a rc he rs a re no w c o nvinc e d tha t e a c h o f us is g ive n a limite d e nzyme p o te ntia l a t b irth ( i.e . o ur g e ne tic p o te ntia l). This sup p ly, sim ila r to the e ne rg y sup p ly o f a ne w b a tte ry, ha s to la st a life time . The fa ste r yo u use up yo ur e nzyme sup p ly, the sho rte r yo ur life . A g re a t d e a l o f o ur e nzyme e ne rg y is wa ste d ha p ha za rd ly thro ug ho ut life . The ha b it o f c o o king o ur fo o d a nd e a ting it p ro c e sse d with c he mic a ls, a nd the use o f a lc o ho l, d rug s, a nd junk fo o d , a ll d ra w o ut tre m e nd o us q ua ntitie s o f e nzym e s fro m o ur lim ite d sup p ly. Fre q ue nt c o ld s a nd fe ve rs a nd e xp o sure to e xtre m e s o f te m p e ra ture a lso d e p le te the sup p ly. A b o d y in suc h a we a ke ne d , e nzyme -d e fic ie nt sta te is a p rime ta rg e t fo r c a nc e r, o b e sity, he a rt d ise a se , o r o the r d e g e ne ra tive p ro b le ms. A life time o f suc h a b use e nd s in the tra g e d y o f d e a th a t m id d le a g e (Ho w e ll p g . ix). "The le ng th o f life is inve rse ly pro po rtio na l to the ra te o f e xha ustio n o f the e nzym e po te ntia l o f a n o rg a nism [e mp ha sis mine ] . The inc re a se d use o f fo o d

e nzyme s p ro mo te s a d e c re a se d ra te o f e xha ustio n o f the e nzyme p o te ntia l” (Ho w e ll). O ne o f the ke ys to a he a lthy, lo ng life is to c o nsum e d ie ta ry e nzym e s so tha t the b o d y c o nse rve s the m e ta b o lic e nzym e s a nd use s the m fo r o the r func tio ns. “ The re m a rka b le thing a b o ut the e ve ntua l b a nkrup tc y o f the e nzym e a c c o unt is tha t it c a n p ro c e e d q uite p a inle ssly, witho ut imme d ia te symp to ms. The o nly wa rning ma y b e a b e la te d ma lfunc tio n o r a b re a kd o wn in so me o rg a n fa r re m o ve d fro m the d ig e stive tra c t. But the d ia g no stic ia n, una wa re o f the imp o rta nc e o f e nzyme nutritio n, wo uld ha ve d iffic ulty in c o nne c ting suc h a re fe rre d p ro c e ss to the true , und e rlying c a use . This is ho w a n a sso rtme nt o f hum a n a ilm e nts m a y g e t sta rte d ” ( Ho we ll p g . 73). Enzyme s c a n a lso d isa rm fre e ra d ic a ls. “ Ap p le s, ma ng o s a nd g ra p e s c o nta in e nzym e s c a lle d p e ro xid a se a nd c a tula se whic h he lp d isa rm fre e ra d ic a ls” ( Ho lfo rd , p a g e s 91-92). So m e m ushro o m s, swe e t c o rn a nd ra w ho ne y

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a lso c o nta in the se e nzym e s a lo ng w ith a m yla se . Ho we ve r, w he n the se fo o d s a re c o o ke d , the b e ne fic ia l e nzyme s a re d e stro ye d . So me fo o d s c o nta in e nzyme inhib it o rs. Fo r e xa mp le , le ntils, b e a ns a nd c hic kp e a s c o nta in tryp sin-inhib ito rs tha t p re ve nt p ro te in fro m b e ing c o mp le te ly d ig e ste d . Ho w e ve r, this a nti-e nzyme fa c to r c a n b e d e stro ye d e ithe r b y sp ro uting o r c o o king . The sa m e is true fo r g ra ins ric h in p hyta te s tha t c a n b ind b e ne fic ia l mine ra ls. If the se e nzyme b lo c ke rs a re no t ina c tiva te d , the y c a n c re a te a n e nzym e d ra in o n the b o d y a nd c a use inte stina l g a s. Nuts w ith b ro w n skins, suc h a s a lmo nd s, c o nta in e nzym e inhib it o rs. So a king the nuts (fro m 8 to 12 ho urs d e p e nd ing o n the typ e o f nut) d e a c tiva te s the se inhib ite rs. “ Pre vio usly, fo o d w a s c o nsid e re d to ha ve no e ffe c ts e xc e p t fo r the p ro d uc tio n o f he at a nd e ne rg y fro m fa ts a nd c a rb o hyd ra te s a nd the re p a ir o f tissue b y p ro te ins. No w it is kno w n tha t fo o d c a n c ha ng e o rg a ns a nd tissue s, inc lud ing g la nd s, fo r b e tte r o r wo rse . The fa c t tha t fo o d c a n c ha ng e the size a nd w e ig ht o f the se im p o rta nt g la nd s (p ituita ry, te stic le , o va rie s, p a nc re a s, a d re na l, a nd thyro id ) ha s b e e n d e m o nstra te d o ve r a nd o ve r a g a in b y c a re ful e xp e rime nts d uring p a st ye a rs. Pro fe sso r Ja c kso n a nd c o -wo rke rs a t the Unive rsity o f Minne so ta fe d w hite ra ts a d ie t c o nta ining 80 p e rc e nt sug a r (e nzyme fre e ) a nd re p o rte d ma rke d d iffe re nc e s in the size a nd we ig ht o f a ll p rinc ip a l o rg a ns a nd g la nd s” ( Ho we ll p g . 104). “ He a t-tre a te d , e nzyme -fre e re fine d ite ms o f fo o d c a use d the mo st d ra stic d e via tio ns in p ituita ry g la nd size a nd a p p e a ra nc e . Whe n a nim a ls we re fe d die ts g re a tly re stric te d in e nzym e s, the da m a g e in the pituita ry wa s ide ntic a l o r sim ila r to tha t fo und in hum a n b e ing s sub sisting o n c o nve ntio na l fo o d with g re a tly

lo we re d fo o d e nzyme inta ke ” ( Ho we ll p g . 106). The Ta b e r’ s C yc lo p e d ic Me d ic a l Dic tio na ry, e d itio n 17 (p a g e 1516) sa ys the fo llo w ing a b o ut the func tio n o f the p ituita ry g la nd : “ The p ituita ry is a n e nd o c rine g la nd se c re ting a numb e r o f ho rm o ne s tha t re g ula te m a ny b o d ily p ro c e sse s, inc lud ing g ro wth, re p ro d uc tio n, a nd va rio us me ta b o lic a c tivitie s. It is o fte n re fe rre d to a s the m a ste r g la nd o f the b o d y…” It ha s b e e n p ro ve n tha t a p re d o mina ntly c o o ke d -fo o d d ie t c a n ma ke o ne ’ s “ m a ste r g la nd ” a g la nd tha t re g ula te s so ma ny b o d ily func tio ns, shrink! Do yo u think tha t this c o uld b e a c o ntrib uting fa c to r in the c a use o f so me o f the d ise a se s o f mo d e rn so c ie ty? Ma ny re se a rc he rs d o . Dr. Ho we ll e xp la ins ho w a p re d o mina te ly c o o ke d fo o d d ie t c a use s a n e nla rg e me nt o f the p a nc re a s. “ The p a nc re a s must se nd me ssa g e s to a ll p a rts o f the b o d y lo o king fo r e nzym e s it c a n re p ro c e ss into d ig e stive e nzym e s. It m a y e ve n inva d e the w a re ho use o f the p re c urso rs. In a p inc h it w ill b e g , b o rro w o r ste a l the m. Whe n it find s the m it ha s wo rk to d o . C ha ng ing me ta b o lic e nzyme s into d ig e stive e nzyme s me a ns e xtra wo rk fo r the p a nc re a s. It must g e t b ig g e r, just a s musc le g ro ws fro m mo re e xe rc ise … Eithe r w a y, yo ur b ra in, he a rt, a rte rie s, a ll o rg a ns a nd tissue s suffe r fro m a n e nzyme la b o r sho rta g e ” (Ho we ll p g . 81). The p a nc re a s a lso must se c re te insulin to d e a l with the ma ssive a mo unts o f p ro c e sse d sug a r tha t the a ve ra g e p e rso n c o nsume s no wa d a ys. This c o mb ina tio n o f e nzyme -fre e fo o d a nd a la rg e a mo unt o f p ro c e sse d sug a r le a d s to the o ve rb urd e ning o f the p a nc re a s whic h c a n the n le a d to e nla rg e me nt a nd d a ng e ro us d ise a se o f this o rg a n.

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Dr. Ho w e ll ha s a sse sse d m o re tha n fifty re p o rts sub m itte d in the sc ie ntific p e rio d ic a l lite ra ture o n nutritio n a nd b ra in we ig ht o ve r a numb e r o f ye a rs. He fo und tha t a nim a ls fe d a die t, "a rm e d to the hilt with va rio us vita m ins a nd m ine ra ls," b ut c o m ple te ly fre e o f fo o d e nzym e s ha d c o nsiste ntly lo we r b ra in we ig hts tha n a nim a ls fe d a d ie t c o nsisting o f a m ixture o f c o o ke d a nd

unc o o ke d fo o d s ( Ho we ll p g . 76). I ha rd ly e ve r ind ulg e in c o o ke d fo o d s, b ut whe n I d o , I c o nsum e a d ie ta ry sup p le m e nt o f p la nt- ba se d e nzym e s in ve g g ie c a p sule s. The se p ills he lp m e d ig e st the e nzym e -fre e fo o d so tha t m y b o d y d o e s no t ha ve to g e ne ra te a s ma ny d ig e stive e nzyme s, the re fo re le sse ning the st ra in o n my d ig e stive syste m . If yo u d e c id e to sup p le m e nt yo ur d ie t w ith d ig e stive e nzyme s, b e w a re o f a nim a lb a se d e nzyme s. The y ma y c o me fro m the p a nc re a s o f a p ig o r o the r a nima l. O ne p o p ula r p ro d uc t is o x b ile (fro m the sto m a c h o f a n o x). The se e nzyme s o nly wo rk in a p a rtic ula r p H, unlike p la nt e nzyme s, whic h wo rk und e r a b ro a d ra ng e o f a c id ity o r a lka linity, a s d o o ur sto ma c hs. Ano the r fa c to r is tha t a nima ls c a rry d ise a se , a nd e nzym e s tha t c o m e fro m a n a nim a l c a nno t b e ste rilize d ( b e c a use the he a t wo uld d e stro y the e nzyme s) so the y c o uld p o ssib ly c a use us mo re ha rm tha n g o o d . Fo r the se two re a so ns I sug g e st the use o f p la nt-b a se d e nzyme s.

Vi tami ns Vita m ins a re o rg a nic sub sta nc e s whic h the b o d y re q uire s in sm a ll a mo unts to c a rry o ut tho usa nd s o f b uild ing -up a nd b re a king -d o wn func tio ns. Ma ny sc ie ntific stud ie s ha ve sho wn tha t a hig h d ie ta ry inta ke o f vita mins is a sso c ia te d with he a lth a nd a lo w d ie ta ry inta ke o f vita mins is a sso c ia te d with d ise a se . Unfo rtuna te ly, the vita m ins in o ur fo o d s a re o fte n re nd e re d ina c tive b e fo re w e g e t a c ha nc e to c o nsum e the m . The Ta b e r’ s C yc lo p e d ia Me d ic a l Dic tio na ry, Ed itio n 17 (p a g e 1562) ha s this to sa y a b o ut vita m in lo ss: “… lo ss o f vita min c o nte nt [o c c urs] in fo o d p ro d uc ts b e c a use o f vita min insta b ility, e sp e c ia lly in o xid a tio n a nd d uring he a ting . Me tho d s o f p re se rving fo o d s a d d to the lo ss o f vita mins. Pic kling , sa lting , c uring o r fe rme nting p ro c e sse s usua lly c a use c o mp le te lo ss o f Vita min C . C o mme rc ia l c a nning d e stro ys fro m fifty to e ig htyfive p e rc e nt o f Vita min C c o nta ine d in p e a s, lima b e a ns, sp ina c h a nd a sp a ra g us. Pa ste uriza tio n, unle ss sp e c ia l p re c a utio ns a re o b se rve d , c a use s a lo ss o f fro m thirty to sixty p e rc e nt o f Vita min C . Fre shly p re p a re d a p p le sa uc e re ta ins o nly fro m tw e nty to thirty p e rc e nt o f the Vita m in C va lue o f the a p p le . Vita m in B1 is lo st thro ug h m illing b e c a use the w he a t e m b ryo , ric h in Vita m in B1, is re m o ve d fro m whe a t flo ur in m illing . So m e vita m ins a re unsta b le , b e ing re a d ily d e stro ye d b y o xid a tio n, he a t, e sp e c ia lly in a n a lka line me d ium or stro ng a c id s, lig ht a nd a g ing .” The Vita m in C ha rt in this p re stig io us me d ic a l d ic tio na ry sta te s the fo llo wing (e d itio n 14, p a g e 1725, e xc e p t whe re o the rwise ind ic a te d ) (Bo ld fa c e e mp ha sis mine ): • Vita m in A , “ d e stro ye d b y hig h te m p e ra ture s w he n o xyg e n is p re se nt.” • Vita m in B1 , “ de stro ye d b y e xpo sure to he a t, a lka li o r sulp hite s.” • Vita m in B2 , “ unsta b le in lig ht, e sp e c ia lly in the p re se nc e o f a lka li.”

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•

Vita m in B6 , “ra pidly ina c tiva te d in the pre se nc e o f he a t, sunlig ht, o r

a ir.”

• Vita m in B12 , “ unsta b le in ho t a lka line o r a c id so lutio ns” (e d itio n 19, p a g e 2399). • Fo lic Ac id , “ d e stro ye d b y he a t a t lo w p H, lo ss in fo o d sto re d a t ro o m te m p e ra ture ” (e d itio n 19, p a g e 2399). • Vita m in C, “ e a sily d e stro ye d b y o xid a tio n; he a t ha ste ns the p ro c e ss. Lo st in c o o king , p a rtic ula rly if w a te r in w hic h fo o d is c o o ke d is d isc a rd e d . Also lo ss is g re a te r if c o o ke d in iro n o r c o p p e r ute nsils.” • Vita m in E, “ d e stro ye d b y he a t” (e d itio n 19, p a g e 2399). I a m o f the b e lie f tha t w e sho uld m e e t o ur d a ily vita m in ne e d s b y the c o nsump tio n o f living a nd who le fo o d s. Ho we ve r, the re is o ne vita min tha t I must re c o m m e nd tha t e ve ryo ne sup p le m e nt, B12. Altho ug h B12 d e fic ie nc ie s o c c ur mo re o fte n in ve g e ta ria ns a nd ve g a ns, the y a lso o c c ur in no n-ve g e ta ria ns. Vita min B12 d e fic ie nc ie s a re a sso c ia te d with e le va te d ho mo c yste ine (a lo ng with B6 a nd fo lic a c id ). Re se a rc h ha s sho w n tha t e le va te d ho m o c yste ine inc re a se s the p o te ntia l fo r d e te rio ra tio n o f the a rte rie s a nd ne rve s a nd se ve ra l o the r unfa vo ra b le c o nd itio ns. The ne rv e syste m d e g e ne ra tio n tha t c a n o c c ur fro m B12 d e fic ie nc y c a n so me time s b e irre ve rsib le . Symp to ms inc lud e numb ne ss a nd ting ling in the ha nd s a nd fe e t, p o o r m e m o ry, b e ha vio ra l c ha ng e s suc h a s p a ra no ia a nd ne rvo usne ss, a nd imp o te nc e . G a b rie l C o use ns M.D. e xp la ins tha t the minima l ne e d fo r B12 is a b o ut 6 mic ro g ra m s (m c g ) p e r d a y a nd tha t w e lo se a b o ut 3 mc g p e r d a y. Furthe rmo re , he a d d s tha t 80 p e rc e nt o f c hild re n, a d ult ve g a ns a nd live-fo o d p ra c titio ne rs b e c o me B12 d e fic ie nt a fte r six to te n ye a rs witho ut B12 sup p le me nta tio n (C o use ns p g . 285). I use a fo rm o f B12 c a lle d me thylc o b a la min in a sub ling ua l lo ze ng e . My typ ic a l d o se is 1000 m c g o nc e p e r w e e k. Wha t a b o ut fo o d so urc e s fo r B12? Se a ve g e ta b le s d o c o nta in so me huma n a c tive B12. Unfo rtuna te ly the y a lso c o nta in a n a na lo g fo rm o f B12 tha t c a n b lo c k re c e p to r site s fo r hum a n a c tive B12. Fo r this re a so n I d o no t sug g e st tha t a nyo ne re ly o n se a ve g e ta b le s fo r B12. G a b rie l C o use ns M.D., sta te s in C o nsc io us Ea ting tha t Vita min B12 is he a t-se nsitive b ut no t e ntire ly d e stro ye d b y c o o king . Re se a rc h ha s sho wn tha t b e twe e n 23.7% a nd 96.4% o f B12 is d e stro ye d b y b o iling o r b a king , d e p e nd ing o n the typ e o f fo o d a nd c o o king d ura tio n. Nutritio na l ye a st (Re d Sta r b ra nd ) se e ms to b e a so urc e fo r B12 b ut sup p le me nts a re und o ub te d ly the b e st w a y to e nsure a d e q ua te c o nsum p tio n. Vita m in C is a ve ry inte re sting vita m in. Pra c tic a lly a ll a nim a ls m a ke it in the ir b o d ie s so the y d o n’ t ha ve to e a t it. The e xc e p tio ns a re fruit -e a ting b a ts, g uine a p ig s, the re d -ve nte d b ulb o us b ird a nd p rim a te s inc lud ing hum a ns. Linus Pa uling , a fa m o us Vita m in C re se a rc he r, p o stula te d tha t hum a ns o nc e ma d e it. Ho we ve r, fro m e a ting a fruit -ric h d ie t , w e lo st the a b ility to p ro d uc e it. Die ts hig h in fo o d -d e rive d Vita m in C ha ve b e e n p ro ve n to re d uc e the risk o f he a rt d ise a se a nd c a nc e r w hic h a re c urre ntly the to p c a use s o f d e a th in the Unite d Sta te s. To d a y it is w id e ly kno w n tha t if we d o n’ t g e t Vita min C thro ug h o ur d ie ts, we d e ve lo p sc urvy. In 1747, Ja me s Lind , a British p hysic ia n d isc o ve re d tha t fre sh fruit w a s the c ure fo r sc urvy. Ye t it w a sn’ t until the e a rly 1800’ s tha t the 11

g o ve rnme nt re c o g nize d this a nd sta rte d p utting c itrus fruits o n the ir ship s. The d e a th o f sa ilo rs b y sc urvy c o ntinue d fo r ne a rly 100 ye a rs w hile he a lth e xp e rts fa ile d to c o nvinc e the ruling p o w e rs to inc lud e c itrus in sa ilo r’ s d ie ts. (In 1907 Vita m in C wa s o ffic ia lly re c o g nize d a s the c ure a nd p re ve ntio n o f sc urvy.) If o ur so c ie ty c o uld le a rn fro m the m ista ke s o f o ur p re d e c e sso rs a nd re c o g nize the va st b o d y o f sc ie ntific e vid e nc e tha t p o ints to a who le fo o d s d ie t a s the p re ve ntio n o f mo st mo d e rn d ise a se s, it wo uld sa ve c o untle ss p e o p le fro m suffe ring a nd p re m a ture d e a th. Vita m in D is kno w n a s the “ sunshine ” vita m in. In o the r wo rd s, whe n o ur b o d ie s a re e xp o se d to sunlig ht (usua lly tw e nty m inute s is suffic ie nt), w e a re sup p lie d with o ur d a ily ne e d fo r Vita m in D. A b a b y c a n g e t a ll the Vita m in D it ne e d s with o nly its c he e ks e xp o se d to the sun fo r a b o ut tw e nty minute s. The Vita min E Fa c t Bo o k b y the Vita min E Re se a rc h a nd Info rma tio n Se rvic e (1989) sta te s tha t a lm o nd s a re a ric h so urc e o f Vita m in E in the ir ra w sta te b ut the y lo se e ig hty p e rc e nt o f the vita m in in ro a sting . La rg e numb e rs o f illne sse s c a n b e c a use d b y vita min d e fic ie nc ie s. Just to na me a fe w, la c k o f Vita min A c a n c a use the e ye s to we a ke n, la c k o f Vita m in B3 c a n c a use p e lla g ra , la c k o f Vita m in C c a n c a use sc urvy, a nd la c k o f Vita m in D c a n c a use ric ke ts. The g o ve rnm e nt ha s se t d ie ta ry re c o m m e nd a tio ns (RDA’ s) fo r the se vita mins to p re ve nt d e fic ie nc y d ise a se s, b ut m o st re se a rc he rs b e lie ve tha t RDA re c o mme nd a tio ns a re le ss tha n o p tima l. Eve ry ind ivid ua l ha s a d iffe re nt ne e d fo r vita m ins tha t c ha ng e s c o nsta ntly a c c o rd ing to life style fa c to rs. Wa te r-so lub le vita mins, if o ve r-ing e ste d , will usua lly le a ve the b o d y thro ug h the urine a nd no t c a use a ny p ro b le ms. Fa t so lub le Vita m ins suc h a s A, D, E a nd K, a re sto re d in the live r a nd fa tty tissue s until the b o d y ne e d s the m . Fo r this re a so n the b o d y c a n survive w e e ks o f c o nsum ing fo o d s tha t la c k the m witho ut a ny d e fic ie nc y sig ns. Ho w e ve r, the c a p a c ity fo r sto ra g e se ts the sta g e fo r to xic b uild -up sho uld a n e xc e ss b e ing e ste d . Sto ra g e o f vita mins A, D a nd K c a n e a sily re a c h to xic le ve ls if o ve r c o nsume d . Fo r e xa mp le , a m a n d riving a n Ala ska n d o g sle d g o t lo st, a nd in a n a tte m p t to sa ve him se lf fro m d e a th, the stra nd e d m a n a te the live r o f o ne o f the d o g s a nd the n d ie d o f Vita m in A to xic ity. If, ho we ve r, a huma n a te a n e xc e ss o f p la nt fo o d s, to xic le ve ls o f vita m in A w o uld ne ve r b e re a c he d b e c a use p la nts c o nta in c a ro tino id s tha t a re c ha ng e d into vita m in A o nly a s the b o d y ne e d s the m. Syne rg istic a nd o p p o sing re la tio nship s e xist b e twe e n so me vit a mins. Fo r e xa mp le , Vita mins A, D a nd E a re mutua lly a nta g o nistic to e a c h o the r, a nd it is we ll kno wn tha t hyp e r-v ita mino sis A c a n b e tre a te d b y Vita min D sup p le me nta tio n. In a d d itio n, a n e xc e ss o f Vita min D in the b o d y c a n b e suc c e ssfully tre a te d with Vita min A sup p le me nta tio n. An e xc e ss o f the mine ra l c a lc ium in the b o d y c a n c a use a Vita min A d e fic ie nc y, a nd a d e fic ie nc y o f the mine ra l zinc c a n p re ve nt the b o d y fro m a c c e ssing Vita min A sto re d in the live r. Vita min D c a n b e c o me d e fic ie nt if e xc e ss ma g ne sium is p re se nt. Thus ind isc rimina te sup p le me nta tio n o r e a ting a n e xc e ss o f fo rtifie d fo o d s c a n c a use imb a la nc e . Fo o d s in the ir na tura l sta te a s the c re a to r ha s d e sig ne d the m (i.e . e xc lud ing e xc e ssive ly hyb rid ize d a nd g e ne tic a lly mo d ifie d fo o d s), ha ve the vita mins a nd mine ra ls in hig hly usa b le ra tio s. No rma l c o nsump tio n o f a g o o d

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va rie ty o f fo o d s d o e s no t c a use imb a la nc e . Ho we ve r, if we e a t re fine d a nd p ro c e sse d fo o d s tha t ha ve b e e n e nric he d with synthe tic vita mins a nd la b o ra to ry-m a nip ula te d m ine ra ls a nd the n c o nsume synthe tic sup p le me nta l vita mins in hig h d o se s, b o d y c he mistry c a n b e c o me imb a la nc e d . If yo u use sup p le m e nta l vita m ins, b e sure to use q ua lity p ro d uc ts fro m a he a lth fo o d sto re a nd ne ve r fro m d isc o unt sto re s, p ha rm a c ie s o r sup e rm a rke ts. So m e tim e s the se sup p le m e nts c o nta in a rtific ia l c he m ic a ls tha t c a n c a use ill he a lth. Ac c o rd ing to re se a rc h d o ne b y Dr. Da vid L. Wa tts, so m e vita m ins ha ve b e e n c la ssifie d a s ha ving e ithe r a stim ula ting o r se d a ting e ffe c t a t the c e llula r le ve l. Fo r mo st p e o p le , the vita m ins A, C , E, B1, B3, B6 a nd B10 a re stimula to rs while vita m ins D a nd B2 a re se d a tives. I ha ve o fte n wo nd e re d if the hig h d o se o f vita min D a b so rb e d fro m the sun is the re a so n why mo st p e o p le fe e l so se d a te d a fte r a d a y a t the b e a c h.

Mi ner al s Se ve nte e n o f the thirty e le me nts kno wn to b e e sse ntia l to life a re me ta ls. The se me ta ls a c t a s sig na l tra nsd uc e rs fo r a c tiva tio n o f d iffe re nt DNA e xp re ssio ns (C o use ns p g . 311). Mine ra l d e fic ie nc ie s c a use d ise a se in huma ns. Fo r e xa mp le , g o ite r, a n e nla rg e m e nt o f the thyro id g la nd (in the thro a t), c a n b e c a use d b y a d e fic ie nc y o f the m ine ra l io d ine . Whe n Io d ine is a d d e d to the d ie t , the g o ite r g o e s a w a y. Mine ra l to xic ity is wid e ly re c o g nize d . The p ro b le ms in c hild re n who e a t p e e ling le a d -b a se d p a ints a nd suffe r le a d to xic ity is a n e xa mp le . Ma ny histo ria ns b e lie ve le a d p o iso ning c o ntrib ute d to the fa ll o f the Ro m a n Em p ire . Ma ny mine ra ls a re re nd e re d use le ss b y c o o king . Whe n o c c urring in fo o d , fluo rine is c o mp le te ly d iffe re nt fro m fluo rid e whic h is m a nufa c ture d b y ind ustry. Na tura lly o c c urring fluo rine , w he n c o nsum e d in p la nt m a tte r, ma y b e ne fit te e th a nd b o ne s a nd m a y e ve n he lp to p ro te c t us fro m g e rms, b ut fluo rine e va p o ra te s fro m fo o d d uring c o o king . Ma nufa c ture d fluo rid e (a lso kno wn a s so d ium fluo rid e o r so d ium mo no fluo ro p ho sp ha te ), unfo rtuna te ly, d o e s no t e va p o ra te fro m the b o iling o f tre a te d wa te r a nd c a n c a use ma ny he a lth p ro b le ms in the huma n b o d y. The re se a rc h sho wing the b e ne fits o f fluo rid e w a s a c tua lly d o ne o n na tura lly o c c urring fluo rine a nd no t ma nufa c ture d fluo rid e ; this is ho w the y ha ve d e c e ive d the m a sse s. Ac c o rd ing to m a ny re se a rc he rs inc lud ing Pa ul Pitc hfo rd in “ He a ling with Who le Fo o d s,” so d ium fluo ride inhib its pro pe r func tio ning o f the thyro id g la nd a nd a ll e nzym e syste m s a nd d a m a g e s the immune syste m. Pa ul a lso lists the fo llo w ing d iso rd e rs tha t m a y re sult fro m ing e sting this to xin: a rthritis in its va rio us fo rms, lup us, a nd sc le ro d e rma . Ultim a te ly, so d ium fluo rid e inc re a se s the risk o f c a nc e r a nd o the r d e g e ne ra tive c o nd itio ns. Ha ve yo u e ve r re a d the wa rning la b e l o n to o thp a ste with a d d e d fluo rid e ? It is ve ry sc a ry. It re a d s, “If yo u a c c ide nta lly swa llo w m o re tha n use d fo r b rushing , se e k pro fe ssio na l a ssista nc e o r c o nta c t a po iso n c o ntro l c e nte r im m e dia te ly”

(e mp ha sis mine ). The De la ne y C o ng re ssio na l Inve stig a tio n C o mmitte e (US g o ve rnme nt a g e nc y tha t m o nito rs a d d itive s a nd o the r sub sta nc e s in the fo o d sup p ly) c a m e

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to the fo llo wing c o nc lusio n, “ Fluo rid e is ma ss me d ic a tio n witho ut p a ra lle l in the histo ry o f m e d ic ine .” I re c o mme nd fluo rid e -fre e to o thp a ste a nd , if fluo rid e ha s b e e n a d d e d to yo ur wa te r sup p ly a s the y a re d o ing in ma ny to wns a nd c itie s, p urc ha sing a filte r sp e c ia lly d e sig ne d to re m o ve this to xic m ine ra l ( suc h a s a re ve rse o smo sis, d istilla tio n m a c hine , o r a n a lum ina fluo rid e filte r). Ele o no re Bla uro c k-Busc h, PhD. sta te s in he r b o o k, Mine ra l a nd Tra c e Ele me nt Ana lysis, “Se le nium c o m po unds a re unsta b le a nd lo ss o f the m ine ra l o c c urs during c o o king .” Se le nium is a ve ry imp o rta nt mine ra l tha t o ur b o d ie s use in ma ny wa ys. The fo llo w ing is a list o f sym p to m s o f se le nium d e fic ie nc y (fro m the sa me b o o k): c a ta ra c ts, c a lc ium d e p o sits in musc le tissue , e le va te d c ho le ste ro l le ve ls, inc re a se d susc e p tib ility to c a nc e r, me rc ury a nd c a d mium p o iso ning , g ro w th im p a irm e nt, p o o r re sista nc e to infe c tio n, re d uc e d tissue le ve ls o f c o e nzym e Q 10, a nd ne c ro tic c ha ng e s in the live r. I e a t Bra zil nuts fo r se le nium a nd ra w whe a t g e rm c a n b e a g o o d so urc e if the whe a t is g ro wn in se le niumric h so il. Zinc is a no the r m ine ra l tha t so me so urc e s sa y b e c o m e s unsta b le in a nd is d e stro ye d b y hig h te mp e ra ture c o o king . Zinc is e sse ntia l fo r the p ro p e r func tio ning o f m o re tha n 300 e nzym e s (C o usins p g . 311). Ac c o rd ing to Flo rid a ’ s Enviro nme nta l Re g ula tio n Ag e nc y, the a mo unt o f me rc ury in o ne d e nta l filling , if p ut into a te n-a c re la ke , wo uld p o llute tha t la ke so d a ng e ro usly tha t the la ke w o uld ha ve to b e c lo se d to sw im m ing , b o a ting a nd fishing . The q ue stio n he re is w hy me rc ury is ro utine ly use d in d e nta l filling s fo r b o th c hild re n a nd a d ults. The y c a ll it a me rc ury-a ma lg a m filling a nd c la im tha t it is sa fe . But m e rc ury le ve ls in the b lo o d stre a m rise o ve r tim e a s the filling le a c he s tiny a m o unts o f this to xic m ine ra l. I ha ve ha d my me rc ury le ve ls c he c ke d b e fo re a nd a fte r re p la c ing my me rc ury-a m a lg a m filling s, a nd fo und tha t the me rc ury le ve l in my b o d y d ro p p e d to a sa fe le ve l a fte r re m o ving the filling s whe re a s b e fo re the me rc ury le ve l wa s d a ng e ro usly hig h. My d e nta l re c o rd s a nd mine ra l te st re sults a re e vid e nc e o f this. Fo r this re a so n I sug g e st using c o m p o site filling s (w hite m a te ria l tha t lo o ks nic e a s w e ll). Ma ny d ise a se c o nd itio ns c a use d b y m ine ra l im b a la nc e s a re no t c o mmo nly kno wn. Pro vid ing suffic ie nt mine ra ls fo r a p e rso n is c o mp lic a te d b y the fa c t tha t e ve ry p e rso n ha s a d iffe re nt ne e d fo r e a c h m ine ra l a t a ny g ive n sta g e in his o r he r life . It ha s b e e n sa id tha t ‘ o ne ma n’ s me d ic ine is a no the r m a n’ s p o iso n’ . Mine ra ls ha ve b e e n c a lle d a d o ub le -e d g e d swo rd b e c a use to o m uc h o f a m ine ra l c a n b e just a s ha rm ful a s no t e no ug h. Sinc e 1996, I ha ve b e e n w o rking w ith Tra c e Ele m e nts Inc ., a la b o ra to ry tha t d e te rmine s mine ra l imb a la nc e s in huma ns (a nd a nima ls). This la b o ra to ry use s so p histic a te d e q uip m e nt tha t d isso lve s hum a n ha ir into a so lutio n a nd the n a c c ura te ly m e a sure s the to xic a nd nutrie nt m ine ra ls tha t a re p re se nt in the ha ir. Ha ir ho ld s a n e xc e lle nt histo ry o f the m ine ra ls tha t ha ve tra ve le d thro ug h the b lo o d stre a m o ve r the tim e tha t it to o k fo r a le ng th o f ha ir to g ro w. Thro ug h this p ro c e ss, I ha ve he lp e d ma ny p e o p le re g a in the ir he a lth b y re c o mme nd ing wa ys fo r the m to b a la nc e m ine ra l ra tio s (b o d y c he m istry) thro ug h the ir d ie t. The syne rg istic a nd o p p o sing re la tio nship s b e twe e n va rio us mine ra ls, a nd b e twe e n vita mins a nd mine ra ls, a re c o mp le x. C a lc ium a nd p ho sp ho rus wo rk

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syne rg istic a lly in b o ne fo rm a tio n if the two mine ra ls a re in p ro p e r b a la nc e . Ho we ve r, whe n e ithe r o ne is c o nsume d in e xc e ss o f the o the r, a p ro b le m w ith b o ne fo rma tio n c a n o c c ur. So d a a nd c a rb o na te d wa te r c o nta in p ho sp ho ric a c id to ke e p the b ub b le s in so lutio n. C o nsum p tio n o f the se m a n-ma d e fluid s c a n o ve rlo a d the b o d y w ith p ho sp ho rus a nd le a d to b o ne -d e nsity p ro b le m s. Anim a l p ro d uc ts a re hig h in p ho sp ho ro us a nd c a n c a use this p ro b le m a s w e ll. Ma g ne sium c a n b e c o m e d e fic ie nt if a n e xc e ss o f vita m in D e xists in the b o d y. Ac c o rd ing to m a ny e xp e rts a s we ll a s my o wn c linic a l e xp e rie nc e , ma g ne sium d e fic ie nc ie s a re q uite c o mmo n. Ma g ne sium is c ruc ia l fo r m a ny ve ry imp o rta nt p ro c e sse s in the b o d y, inc lud ing b uild ing b o ne a nd inc re a sing b o ne d e nsity. I find tha t w he n I sp e nd m o re tim e in the sun, my ne e d fo r ma g ne sium inc re a se s. (As e xp la ine d in the Vita m in se c tio n , Vita m in D c o me s fro m the sun.) A n e xc e ss o f Vita m in D a b so rb e d fro m sp e nd ing tim e in the sun is a nta g o nistic to the ma g ne sium in yo ur b o d y. Be c a use o f the a d ve rsa ria l re la tio nship b e twe e n Vitamin D a nd ma g ne sium, I b e lie ve tha t the c o nsum p tio n o f Vita min D fo und in e nric he d c o w ’ s m ilk mig ht le a d to ma g ne sium d e fic ie nc y. C a lc ium a nd ma g ne sium a lso ha ve a syne rg istic a nd o p p o sing re la tio nship . Be c a use c o w ’ s m ilk is ve ry hig h in c a lc ium a nd lo w in ma g ne sium, c o nsuming d a iry p ro d uc ts c a n le a d to a ma g ne sium d e fic ie nc y. This fa c t c o ntra d ic ts the wid e ly e sp o use d no tio n tha t c o nsuming la rg e a mo unts o f c a lc ium thro ug h d a iry p ro d uc ts is the b e st wa y to fig ht o ste o p o ro sis. Whe ne ve r yo u c o nsume la rg e a mo unts o f c a lc ium witho ut inc lud ing b a la nc ing a mo unts o f ma g ne sium ( a lo ng with o the r mine ra ls a nd Vita m in D), a s o fte n ha p p e ns whe n yo u c o nsume la rg e a mo unts o f d a iry p ro d uc ts, yo u a c tua lly risk lo sing b o ne d e nsity. The Ha rva rd Nurse s He a lth Stud y (se e www.PC RM.o rg ), a tw e lve -ye a r he a lth stud y, c o nsisting o f 78,000 fe m a le nurse s, sho we d tha t tho se who d ra nk o ne g la ss o f c o w’ s milk p e r d a y ra n a 1½ tim e s g re a te r risk o f hip fra c ture tha n tho se w ho d ra nk 1 g la ss o r le ss p e r w e e k. C o untrie s w ith the hig he st d a iry inta ke s ha ve the hig he st o ste o p o ro sis ra te s while c o untrie s w ith the lo w e st d a iry inta ke s ha ve the lo w e st o ste o p o ro sis ra te s. Fo r e xa mp le , Finla nd , Swe d e n, Eng la nd a nd the USA ha ve the hig he st ra te s o f d a iry c o nsump tio n a nd a lso ha ve the hig he st ra te s o f o ste o p o ro sis. Bla c k So uth Afric a ns o nly c o nsum e a b o ut 196 m g o f c a lc ium p e r d a y. Afric a n Am e ric a ns c o nsum e m uc h hig he r a m o unts b ut ha ve a nine tim e s g re a te r ra te o f hip fra c ture . C a lc ium inta ke o f p e o p le in rura l C hina is ½ tha t o f the USA, b ut the b o ne fra c ture ra te o f the p e o p le in rura l C hina is 1/ 5 tha t o f the USA. Sixty-five p e rc e nt o f a ll a d ults w o rld -wid e d o no t d rink c o w’ s m ilk, a nd the y ha ve stro ng b o ne s! Pho sp ha te s fo und in m ilk a nd c he e se s (a nd e g g s) re d uc e iro n a b so rp tio n. So w hy d o w e se e a d ve rtise me nts fo r c o w’ s milk e ve rywhe re in the Unite d Sta te s? Pe rha p s the $190 m illio n d o lla rs sp e nt a nnua lly b y the d a iry ind ustry o n the m ilk m usta c he a d ve rtise m e nts ha s so m e thing to d o w ith it. But d o n’ t ta ke m y w o rd fo r it . Do so m e re se a rc h a nd se e fo r yo urse lf! Ac c o rd ing to the re se a rc h o f Dr. Da vid L. Wa tts, so m e m ine ra ls ha ve e ithe r stimula t ing o r se d a tive p ro p e rtie s. Stim ula ting m ine ra ls inc lud e p ho sp ho ro us, so d ium, p o ta ssium, iro n, se le nium, ma ng a ne se , c hro mium, a nd mo lyb d e num. The fo llo wing mine ra ls ha ve a se d a tive e ffe c t o n mo st p e o p le :

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c a lc ium, ma g ne sium, zinc , c o p p e r, b o ro n, c o b a lt, b a rium, silic o n, a nd va na d ium. Fo r e xa mp le , ma ny o f m y c lie nts w ho suffe r fro m tig ht a nd p a inful musc le s a nd / o r c o nstip a tio n a re d e fic ie nt in m a g ne sium . Whe n m a g ne sium is a d d e d to the ir d ie t, the tig ht m usc le s o r c o nstip a tio n o fte n va nish! Ma g ne sium re la xe s the m usc le s a t the c e llula r le ve l. The b e st so urc e s fo r mine ra ls tha t I a m a w a re o f a re o rg a nic fruits a nd ve g e ta b le s, e sp e c ia lly se a ve g e ta b le s (se e “ O c e a n-G ro w n Fo o d s” in c ha p te r 3), w ith the d a rk g re e n le a fy ve g g ie s b e ing the m o st im p o rta nt. The fa ste st wa y to g e t mine ra ls into yo ur b o d y is to juic e the fruits a nd ve g e ta b le s a nd d rink the nutrie nt-ric h juic e , o r to c o nsume p o wd e re d c e re a l g ra sse s suc h a s whe a t g ra ss, b a rle y g ra ss, ka m ut a nd a lfa lfa (m ixe d with liq uid ). The se d rie d c e re a l g ra sse s a re kno wn a s ‘ sup e r fo o d s’ . Whe n I c o nsum e the m , the y ma ke me fe e l…Sup e r!

Phytonutr i ents Phyto nutrie nts a re nutrie nts fro m p la nt so urc e s. This to p ic c o uld fill m a ny la rg e b o o ks, b ut I w ill ke e p it b rie f. We sho uld no t a ssume tha t a ll the nutritive fa c to rs o f fo o d s a re w e ll kno w n o r und e rsto o d . Ne w nutrie nts a re b e ing d isc o ve re d a ll the time . So , whe n we p ro c e ss o r c o o k the fo o d s tha t c o me in p e rfe c t fo rm fro m na ture , w ha t e lse is b e ing d e stro ye d in a d d itio n to w ha t is kno w n? Dr. L. Ne wma n, a utho r o f Ma ke Yo ur Juic e r Yo ur Drug Sto re , write s, “ O ne o f the m a jo r d isc o ve rie s in nutritio na l re se a rc h wa s tha t na ture ne ve r g ive s us iso la te d mine ra ls a nd vita mins. She a lwa ys g ive s the m to us in c o mb ina tio ns. Ma n [sic ] p ro b a b ly d o e s no t c o mp re he nd o ne millio nth o f wha t still re ma ins unkno wn in the fie ld . We d o kno w, ho we ve r, tha t whe n we d o fa ir [o b ta in], the se vita l e le m e nts fro m the m a ster c he mist, we a re o b ta ining , b e sid e s the kno w n vita m ins, vita m ins tha t ha ve no t ye t b e e n d isc o ve re d .” Fo llo wing a re the wo rd s o n the first p a g e o f Pre sc rip tio n Fo r Nutritio na l He a ling , Third Ed itio n, w hic h c la ims to b e Ame ric a ’ s # 1 G uid e to Na tura l He a lth, a nd w hic h is p ro b a b ly the mo st p o p ula r a nd wid e ly use d b o o k o f its kind in the Unite d Sta te s. "O ne p ro b le m m o st o f us ha ve is tha t w e d o no t g e t the nutrie nts w e ne e d fro m o ur d ie t b e c a use m o st o f the fo o d s w e c o nsum e a re c o o ke d a nd / o r p ro c e sse d . C o o king a t hig h te mp e ra ture s a nd p ro c e ssing d e stro ys vita l nutrie nts the b o d y ne e d s to func tio n p ro p e rly. The o rg a nic ra w fo o d s tha t sup p ly the se e le m e nts a re la rg e ly m issing fro m to d a y’ s d ie t." (Ba lc h a nd Ba lc h p g . 2 ) Ma ny im p o rta nt nutrie nts e xist in p la nt fo o d s ( m a ny o f whic h w e ha ve no t ye t id e ntifie d ) a nd the se nutrie nts c a n b e d e stro ye d in p ro c e ssing a nd c o o king a re two o f the m a ny re a so ns tha t I b e lie ve o p timum he a lth re q uire s the c o nsump tio n o f a w id e va rie ty o f unp ro c e sse d a nd unc o o ke d p la nt fo o d s.

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Protei n Ac c o rd ing to the Ma x Pla nc k Institute fo r Nutritio na l Re se a rc h in G e rma ny, p ro te in, whe n c o o ke d , is o nly 50 p e rc e nt b io a va ila b le . In o the r w o rd s, a b o ut ha lf the a m ino a c id s (the b uild ing b lo c ks o f p ro te in) a re unusa b le b y the b o d y b e c a use the y a re d e stro ye d b y c o o king . The Wo rld He a lth O rg a niza tio n re c o m m e nd s tha t 5 p e rc e nt o f o ne ’ s to ta l d a ily c a lo rie s c o me fro m p ro te in. This le ve l is e a sily re a c he d o n a p la nt-b a se d d ie t. Fo r e xa mp le , 9 p e rc e nt o f c a lo rie s in a n o ra ng e a re d e rive d fro m p ro te in, fro m zuc c hini 17 p e rc e nt, stra wb e rrie s 8, b ro c c o li 42, c a uliflo we r 31 a nd c o rn 13. The fa c t is tha t the c o m m o nly c o nsum e d p la nt fo o d s c o nta in 6 to 45 p e rc e nt o f the ir c a lo rie s a s p ro te in. This re se a rc h c o me s fro m Jo hn Mc Do ug a ll, MD. He sa ys, “ Pro te in is so a b und a nt in p la nt fo o d s tha t it is im p o ssib le fo r a ny d ie tic ia n o r sc ie ntist to d e sig n a d ie t tha t is c o m p o se d o f unp ro c e sse d p la nt fo o d s (sta rc he s a nd ve g e ta b le s) a nd , a t the sa m e tim e , b e d e fic ie nt in p ro te in. We wo uld no t ha ve survive d a s a sp e c ie s if this w e re no t true .” In the b o o k, Dise a se -Pro o f Yo ur C hild , Jo e l Fuhrm a n, M.D. sta te s, “ Pro te in is ub iq uito us; it is c o nta ine d in a ll fo o d s, no t o nly a nim a l p ro d uc ts. Pro te in d e fic ie nc y in no t a c o nc e rn fo r a nyo ne in the d e ve lo p e d wo rld . It is a lmo st im p o ssib le to c o nsum e to o little p ro te in, no m a tte r w ha t yo u e a t… “ All p ro te ins a re fo rme d b y a mino a c id s jo ine d to g e the r in sp e c ific se q ue nc e s. Eig ht a re sa id to b e e sse ntia l to a d ults, a nd 10 e sse ntia l to infa nts. The b e lie f tha t o ne must e a t a ll e sse ntia l a mino a c id s a t e ve ry me a l (a lso c a lle d the c o m p le te p ro te in the o ry) in o rd e r to m a inta in he a lth is a m yth. The We nd t Do c trine , d e sc rib ing thirty ye a rs o f re se a rc h, d e b unks the c o m p le te p ro te in m yth. It p ro ve s tha t we ha ve the a b ility to sto re the se p ro te ins in o ur c e lls a nd to c o nve rt the m into a m ino a c id s tha t m o ve fre e ly thro ug ho ut the b o d y to a re a s tha t mig ht b e d e fic ie nt. The re fo re , c o mb ining b e a ns a nd ric e to sup p ly c o mp le x p ro te in is unne c e ssa ry. The We nd t Do c trine a lso sho w s the d a m a g ing e ffe c ts o f e xc e ss c o nc e ntra te d p ro te in whic h c lo g s the syste m , d e p le ting the c e lls o f o xyg e n a nd nutritio n a nd c re a te s a n a c id ic e nviro nm e nt, a c o nd itio n tha t e ve ntua lly le a d s to d e g e ne ra tive d ise a se s. The Physic ia ns C o m m itte e fo r Re sp o nsib le Me d ic ine (PC RM) sta te s tha t, “ …the a ve ra g e Am e ric a n ta ke s in twic e the a m o unt o f p ro te in he o r she ne e d s. Exc e ss p ro te in ha s b e e n linke d with o ste o p o ro sis, kid ne y d ise a se , c a lc ium sto ne s in the urina ry tra c t a nd so me c a nc e rs.” In the Fe b rua ry 2004 issue o f Re a de rs Dig e st , in a n a rtic le e ntitle d Kic king Kid ne y Sto ne s, the a utho r sta te s: “ The simp le st fix is to a vo id hig h-p ro te in d ie ts.” The n the a utho r e xp la ins ho w kid ne y sto ne s a re fo rme d . “ Pro te in fro m me a t a nd o the r a nima l p ro d uc ts is b ro ke n d o wn into a c id s. It’ s yo ur kid ne y’ s jo b to b a la nc e a c id s with b a se s fo r e limina tio n fro m the b o d y. The ha nd ie st b a se is the c a lc ium in yo ur b o ne s. Pro te in is b ro ke n d o wn a nd sto re d in the b o ne , whe re it b ind s w ith c a lc ium . The n the kid ne ys filte r the se p a rtic le s fro m yo ur b lo o d . And the mo re me a t yo u e a t, the mo re c a lc ium yo u’ ll ha ve in yo ur kid ne ys. O ve r tim e , the se p a rtic le s b ind to g e the r, fo rm ing sto ne s.” Ac c o rd ing to Le slie a nd Susa nna h Ke nto n, in the ir b o o k, Ra w Ene rg y, g rilling a ste a k a t 239 d e g re e s Fa hre nhe it c o mp le te ly d e stro ys the a m ino a c id s

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lysine a nd c ystine . Ma ny re se a rc he rs b e lie ve tha t the re a so n m o re p e o p le d o n’ t g e t e xtre m e ly ill fro m hig h-p ro te in d ie ts is d ue to the fa c t tha t a b o ut 50 p e rc e nt o f the p ro t e in is d e stro ye d b y c o o king . Be c a use a d ie t ric h in a va rie ty o f p la nt fo o d s c a n p ro vid e a ll the p ro te in o ne ne e d s, I se e no ne e d to wo rry a b o ut g e tting e no ug h p ro te in unle ss p o o r d ig e stio n a nd a b so rp tio n is a n issue . In tha t c a se , tho ro ug h c he w ing , sup p le m e nta l d ig e stive e nzyme s a nd inte stina l c le a nsing c a n he lp .

Fi ber Fib e r is e sse ntia l fo r hum a n he a lth a nd a sho rta g e o f it in the d ie t c a n p ro m o te m a ny d iso rd e rs o f the d ig e stive tra c t. The fib e r in fo o d he lp s slo w d o wn d ig e stio n, ke e p ing b lo o d sug a r sta b le a nd hung e r a t b a y. C o lo n a nd re c ta l c a nc e r a re the se c o nd le a d ing c a use o f d e a th in the Unite d Sta te s. Fib e r he lp s to p re ve nt c o lo re c ta l c a nc e r, c o nstip a tio n, d ive rtic ulo sis a nd mo st o the r illne sse s o f the lo w e r b o w e l. Fib e r also slo w s the a b so rp tio n o f sug a r a nd is, the re fo re , b e ne fic ia l to d ia b e tic s a nd hyp o g lyc e mic s. Eve n p e o p le who a re e a ting d ie ts hig h in fib e r-ric h c o o ke d ve g e ta b le s mig ht no t b e g e tting the fib e r the y ne e d to p re ve nt the se d ise a se s b e c a use the fib e r is p a rtia lly d e stro ye d b y c o o king . All a nima l p ro d uc ts (i.e . b e e f, c hic ke n, la m b , p ig , fish a nd she llfish, turke y, g o a t, e tc ) c o mp le te ly la c k fib e r. All d a iry p ro d uc ts (i.e . milk, c he e se , yo g urt, b utte r, e tc .) a re a lso fib e rle ss. No r d o eg g s c o nta in fib e r. O n the o the r ha nd a ll fruits, ve g e ta b le s, b e a ns, nuts, se e d s a nd g ra ins c o nta in a mp le a mo unts o f fib e r in the ir w ho le a nd unp ro c e sse d sta te. Eg g w hite s a nd d a iry p ro d uc ts, a s we ll a s whe a t p ro te in (g lute n) c a use c o nstip a tio n. Whe n whe a t g ra in is p ro c e sse d into flo ur, the fib e r is ta ke n o ut, a lo ng with mo st o f the nutritio n. Ma ny p e o p le b e c o m e a d d ic te d to this fa st so urc e o f c a rb o hyd ra te s w hic h is la c king in nutrie nts. Mo d e rn sta tistic s sho w tha t , in Afric a , the a ve ra g e d ie t ha s a p p ro xima te ly se ve n tim e s m o re fib e r tha n the Am e ric a n d ie t ; c o lo n/ re c ta l p ro b le ms a re ra re the re , w hile the y a re c o m m o np la c e in the Unite d Sta te s. Eve n the Q ua ke r O a ts C o m p a ny is a w a re o f the m e d ic a l b e ne fits o f fib e r a nd is using the m to ma rke t the ir p ro d uc t to a p o p ula tio n p la g ue d b y the e ffe c ts o f a d ie t hig h in fib e rle ss a nima l fo o d a nd lo w in unp ro c e sse d so urc e s o f fib e r. I fo und the fo llo w ing w ritte n o n a b o x o f Q ua ke r O a ts: “ Thre e g ra ms o f so lub le fib e r fro m o a tme a l d a ily in a d ie t lo w in sa tura te d fa t a nd c ho le ste ro l ma y re d uc e the risk o f he a rt d ise a se . This c e re a l ha s two g ra ms p e r se rving .” The so lub le fib e r in o a ts b ind s with c ho le ste ro l-b a se d a c id s a nd p re ve nts the se a c id s fro m b e ing a b so rb e d into the b lo o d stre a m . Ta b e r’ s C yc lo p e d ic Me d ic a l Dic tio na ry (e d itio n 14) g ive s a g o o d d e finitio n o f d ie ta ry fib e r a nd o utline s m a ny o f its func tio ns. “ C o m p o ne nts o f fo o d tha t a re re sista nt to c he mic a l d ig e stio n inc lud e p o rtio ns o f fo o d tha t a re ma d e up o f c e llulo se , he mi-c e llulo se , lig nin a nd p e c tin. The se sub sta nc e s a d d b ulk to the d ie t b y a b so rb ing la rg e a mo unts o f wa te r a nd a re use d in d ie ts to p ro d uc e la rg e b ulky b o w e l m o ve m e nts. Fo o d s ric h in fib e r inc lud e who le g ra ins, b ra n fla ke s, fruits, le a fy ve g e ta b le s, ro o t ve g e ta b le s a nd the ir skins, a nd p rune s, w hic h a lso c o nta in a la xa tive sub sta nc e , d ip he nylisa tin.

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Die ts hig h in fib e r m a y he lp to pre ve nt dive rtic ula o f the inte stina l tra c t, m a y he lp to lo we r b lo o d c ho le ste ro l a nd po ssib ly pre ve nt c a nc e r o f the inte stina l tra c t.

So m e d ia b e tic ind ivid ua ls o n lo w insulin d o se s ha ve b e e n a b le to furthe r lo we r the ir insulin re q uire me nts b y fo llo wing a d ie t hig h in fib e r a nd c a rb o hyd ra te s a nd lo w in suc ro se .” While d ive rtic ula a re c o mmo n in p e o p le o n the sta nd a rd Ame ric a n d ie t, the y a re ra re in p e o p le s o f the wo rld who e a t hig h fib e r d ie ts. My p a re nts we re to ld b y the ir a llo p a thic d o c to r tha t e ve ryo ne g e ts d ive rtic ula o f the inte stina l tra c t w he n the y g e t o ld a nd tha t the re is no w a y to p re ve nt it. Ye t the me d ic a l d ic tio na ry sta te s tha t a hig h fib e r d ie t “ ma y he lp to p re ve nt d ive rtic ula o f the intestina l tra c t ” a nd stud ie s ha ve sho wn tha t d ive rtic ula a re ra re in p la c e s whe re huma ns c o nsume a hig h fib e r d ie t. Dr. Ne il Pa inte r, a Lo nd o n surg e o n, wa s the re se a rc he r who fina lly p ro ve d tha t d ive rtic ula a re c a use d b y a fib e r-d e fic ie nt d ie t, b ut fo r 50 ye a rs b e fo re his 1972 la nd m a rk stud y, d ive rtic ula w a s tre a te d w ith a lo w fib e r d ie t. If yo u c ho o se to use a fib e r sup p le me nt ra the r the n g e tting yo ur fib e r fro m ra w fruits a nd ve g e ta b le s a s I re c o m m e nd , yo u sho uld kno w tha t p syllium fib e r sup p le m e nts a b so rb a b o ut fo rty tim e s the ir w e ig ht in w a te r. If the re is no t a suffic ie nt a m o unt o f w a te r in the inte stine s to hyd ra te the fib e r, it w ill d ry o ut the inte stine s a nd c a use c o nstip a tio n. So me sup e rma rke t b ra nd s o f fib e r c o nta in a rtific ia l c o lo rs tha t a re kno wn t o c a use c a nc e r. I re c o m m e nd using g ro und fla x se e d s fo r a fib e r sup p le m e nt. In a d d itio n to b e ing hig hly nutritio us, the y a re a b o ut 50 p e rc e nt no nso lub le fib e r a nd 50 p e rc e nt so lub le so the y a b so rb le ss wa te r tha n p syllium fib e r. The se se e d s a lso c o nta in fla x o il whic h lub ric a te s the inte stine s. Use a c o ffe e b e a n g rind e r to p ulve rize the m b e c a use the hum a n d ig e stive tra c t c a nno t b re a k the m d o w n unle ss the y a re c he we d ve ry tho ro ug hly. Afte r the fla x se e d s a re g ro und the y m ust b e ke p t e ithe r re frig e ra te d o r fro ze n o r the y will b e c o m e ra nc id . G a nd hi o nc e c o m m e nte d tha t the p e o p le in the villa g e s he visite d ( in Ind ia ) tha t c o nsume d fla x se e d s w e re no tic e a b ly he a lthie r tha n the p e o p le ikp n the villa g e s tha t d id no t c o nsum e fla x se e d s.

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Essenti al Fats Esse ntia l fa ts a nd fa tty a c id s a re e xtre me ly imp o rta nt fo r he a lth a nd vita lity. Esse ntia l fa t d e fic ie nc ie s a re c o rre la te d with d e g e ne ra tive d ise a se s inc lud ing c a rd io va sc ula r d ise a se , c a nc e r, d ia b e te s, m ultip le sc le ro sis, skin a fflic tio ns, d ry skin, p re m e nstrua l synd ro m e , b e ha vio ra l p ro b le m s, p o o r wo und he a ling , a rthritis, g la nd ula r a tro p hy, we a ke ne d immune func tio ns a nd ste rility (e sp e c ia lly in m a le s). ( Ud o Era sm us Ph.D., Fa ts tha t He a l, Fa ts tha t Kill) Ta b e r’ s C yc lo p e d ic Me d ic a l Dic tio na ry ( 17 th e d itio n) sa ys the fo llo w ing a b o ut e sse ntia l fa tty a c id s: “ The unsa tura te d fa tty a c id s c a nno t b e synthe size d in the b o d y a nd ha ve b e e n c o nsid e re d to b e e sse ntia l to m a inta in he a lth.” Two a b so lute ly e sse ntia l fa tty a c id s a re a lp ha lino le nic a c id ( o me g a -3) a nd lino le ic a c id ( o me g a -6 ). The se e sse ntia l fa tty a c id s m ust b e p ro vid e d in the d ie t. Ma ry G . Eng lish, Ph.D., sp e a ks o f c o nd itio na lly e sse ntia l fa ts in he r b o o k, Kno w Yo ur Fa ts. “ The c o nd itio na lly e sse ntia l fa tty a c id s inc lud e g a mma -lino le nic a c id (G LA), a ra c hid o nic a c id (AA), e ic o sa p e nta e no ic a c id (EPA), a nd d o c o sa he xa e no ic a c id (DHA). All fo ur o f the se fa tty a c id s c a n b e ma d e b y c e lls in the b o d y, b ut the re a re a num b e r o f inte rfe ring fo o d sub sta nc e s, illne sse s o r g e ne tic ina d e q ua c ie s tha t m a ke the se fa tty a c id s b e c o m e d ie ta ry e sse ntia l fo r so me .” O ve r the ye a rs o f c o unse ling p e o p le w ho se syste m s o r inte stina l tra c ts ha ve b e e n d a ma g e d b y re p e a te d use o f a ntib io tic s a nd o the r p ha rma c e utic a ls, I ha ve c o m e to the c o nc lusio n the the se p e o p le m ig ht ha ve tro ub le synthe sizing the c o nd itio na lly e sse ntia l fa tty a c id s a nd tha t It is no t a n issue fo r the re st o f us. So , in c a se yo u ne e d e d it, this is o ne o f ma ny g o o d re a so ns to a vo id p ha rm a c e utic a ls. “ Eve ry living c e ll in the b o d y ne e d s e sse ntia l fatty a c id s. The y a re e sse ntia l fo r re b uild ing a nd p ro d uc ing ne w c e lls. Esse ntia l fa tty a c id s a re a lso use d b y the b o d y fo r the p ro d uc tio n o f p ro sta g la nd ins, ho rmo ne -like sub sta nc e s tha t a c t a s c he mic a l me sse ng e rs a nd re g ula to rs o f va rio us b o d y p ro c e sse s” (Ba lc h a nd Ba lc h p g . 68). The Me d line Me d ic a l Da ta b a se (1999) a re vie w o f 1757 p e e r-re vie we d a rtic le s, lists a fflic tio ns a sso c ia te d w ith a d e fic ie nc y o f o m e g a -3 fa tty a c id s (while a n o me g a -3 d e fic ie nc y m a y no t b e the c a use o f the fo llo wing a fflic tio ns, it ha s b e e n sho w n to b e a c o ntrib uting fa c to r). The se inc lud e a c ne , AIDS, a lle rg ie s, Alzhe ime r’ s, a ng ina , a the ro sc le ro sis, a rthritis, a uto immunity, b e ha vio ra l d iso rd e rs, b re a st c a nc e r, b re a st c ysts, b re a st p a in, c a nc e r, d e me ntia , d ia b e te s, e c ze ma , he a rt d ise a se , hig h b lo o d p re ssure , hyp e ra c tivity, infe c tio n, immune d e fic ie nc ie s, infla mma to ry c o nd itio ns, inte stina l d iso rd e rs, kid ne y d ise a se , le a rning d iso rd e rs, le uke mia , lup us, ma lnutritio n, me no p a use , me nta l illne ss, me ta sta sis, multip le sc le ro sis, ne uro lo g ic a l d ise a se , o b e sity, p o st vira l fa tig ue , p so ria sis, Re ye s synd ro me , sc hizo p hre nia , stro ke , a nd visio n d iso rd e rs. Esse ntia l fa tty a c id s (EFA s) ha ve d e sira b le e ffe c ts o n ma ny d iso rd e rs. The y im p ro ve the skin a nd ha ir, re d uc e b lo o d p re ssure , a id in the p re ve ntio n o f a rthritis, lo we r c ho le ste ro l a nd trig lyc e rid e le ve ls, a nd re d uc e the risk o f b lo o d c lo t fo rma tio n. The y a re b e ne fic ia l fo r c a nd id ia sis, c a rd io va sc ula r d ise a se , e c ze ma a nd p so ria sis a nd a re fo und in hig h c o nc e ntra tio ns in the b ra in. EFA s

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a id in the tra nsm issio n o f ne rve im p ulse s a nd a re ne e d e d fo r the no rm a l d e ve lo p me nt a nd func tio ning o f the b ra in. A d e fic ie nc y o f EFA s c a n le a d to a n im p a ire d a b ility to le a rn a nd re c a ll info rm a tio n. Exp e rts a g re e : “ He a t d e stro ys e sse ntia l fa tty a c id s. Wo rse , it re sults in the c re a tio n o f d a ng e ro us fre e ra d ic a ls” (Ba lc h a nd Ba lc h p g . 68). Ud o Era smus sa ys, “ he a t d e stro ys EFAs a nd turns the m into p o iso no us b re a kd o w n p ro d uc ts tha t inte rfe re with EFA func tio ns a nd c re a te fre e ra d ic a ls.” The b o tto m line is: e a t o nly living fo o d s a nd yo u w ill ne ve r ha ve to w o rry a b o ut c o nsum ing the se p o iso no us b re a kd o w n p ro d uc ts o r this typ e o f fre e ra d ic a l tha t c a n b e so d a m a g ing to the b o d y. O ne o f the mo st kno wle d g e a b le p e o p le o n the sub je c t o f EFA s, Ud o Era sm us Ph.D., sta te s, “ … a ll whole , fre sh, unpro c e sse d fo o ds c o nta in so m e EFA” . “ Alp ha -lino le nic a c id (o me g a -3 ) is fo und in hig h a mo unts in fla x, fla x se e d o il (a p p ro xima te ly 60 p e rc e nt) a nd wa lnut o il ( 10 p e rc e nt). O the r o ils tha t ha ve hig h le ve ls o f a lp ha -lino le nic a c id a re p e rilla o il a nd he m p o il” ( Kno w Yo ur Fa ts b y Ma ry G . Eng lish, Ph.D., p g . 238). With the e xc e p tio n o f fish, a nim a l p ro d uc ts a re d e fic ie nt in o m e g a -3 fa ts. “ Lino le ic a c id (O m e g a -6) is fo und in la rg e a m o unts in unre fine d sunflo we r se e d o il (68 p e rc e nt)” (Ma ry G . Eng lish, Ph.D., Kno w Yo ur Fa ts, p g . 256). I ta ke o ne ta b le sp o o n o f fla x se e d s g ro und in a c o ffe e b e a n g rind e r (ke e p re frig e ra te d o r c o nsume imme d ia te ly) o n mo st d a ys a nd a ha nd ful o f fre sh wa lnuts (so a ke d fo r a fe w ho urs) o n o the r d a ys to ensure my o me g a -3 intake . Fo r the o me g a -6, I e a t ra w sunflo we r se e d s so a ke d a nd so me time s sp ro ute d . He m p se e d s a re a g re a t so urc e o f b o th o m e g a 3 a nd o m e g a 6 EFA s. The y c a n b e b o ug ht in a he a lth fo o d sto re . Be sure to re frig e ra te a fte r o p e ning . “ The d a ily re q uire me nt fo r e sse ntia l fa tty a c id s is sa tisfie d b y a n a m o unt e q uiva le nt to 10 to 20 p e rc e nt o f to ta l c a lo ric inta ke ” ( Pre sc rip tio n fo r Nutritio na l He a ling b y Phyllis A. Ba lc h, C NC , a nd Ja m e s F. Ba lc h, M .D., p g . 69). This re q uire m e nt tra nsla te s into a p p ro xim a te ly two ta b le sp o o ns o f fla x se e d o il p e r d a y. Tra ve ling in Ne w Ze a la nd in 2002, I c a m e a c ro ss a stic ke r o n a n a vo c a d o tha t c a ug ht m y a tte ntio n : “ NZ AVO C ADO S NATIO NAL HEART FO UNDATIO N APPRO VED.” Just a fe w ye a rs p rio r I ha d sug g e ste d tha t my mo the r inc lud e sma ll a m o unts o f a vo c a d o in he r d ie t . ( My re se a rc h le a d s me to b e lie ve the y a re ve ry b e ne fic ia l.) She to ld m e tha t he r c a rd io lo g ist ha d to ld he r to a vo id a vo c a d o s b ut ha d no t to ld he r a nything a b o ut e sse ntia l fa ts. So , who is c o rre c t: The Ne w Ze a la nd He a rt Fo und a tio n o r my mo m’ s Am e ric a n c a rd io lo g ist?

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Chapter Two: Selected Research Ani mal Studi es The re a re m a ny a nim a l stud ie s tha t I w ill ta lk a b o ut, b ut first I w o uld like to te ll yo u a sto ry a b o ut a n e xp e rie nc e I ha d w ith a n a nim a l o n a ra w fo o d d ie t. In No ve mb e r o f 2003, I mo ve d in with a frie nd who ha d ha d a c o mp a nio n ra b b it fo r a little o ve r two ye a rs. This ra b b it, whic h she c a lle d “ Dust Bunny” , sp e nt mo st o f his time und e r the b e d . He wo uld c o me o ut to use the litte r b o x a nd e a t, a nd the n re turn to lying und e r the b e d . Whe n I lo o ke d und e r the b e d , he re mind e d me o f ho w I fe lt a fte r a la rg e me a l o f c o o ke d fo o d . Dust Bunny live d o n a d ie t c o nsisting o f a b o ut 50 p e rc e nt d ry p e lle ts (the se we re p o rk fre e , a s m o st ra b b it p e lle ts ha ve p o rk in the m ) a nd 50 p e rc e nt c o nve ntio na l p ro d uc e . Afte r a m o nth, I a ske d Dust Bunny’ s c a re ta ke r if I c o uld try a n e xp e rim e nt. I wo uld fe e d the ra b b it 100 p e rc e nt ra w fo o d s. The se c o nsiste d o f mo stly we e d s a nd so me le a fy g re e ns fro m a ne a rb y o rg a nic g a rd e n, a ll o f whic h I p ic ke d with m y o w n ha nd s, so I kne w tha t the y w e re fre sh. He sta rte d to e a t ra ve no usly a t first, so me time s e a ting a who le g ro c e ry b a g full o f g re e ns in o ne d a y. He a lso b e c a me muc h mo re a c tive , a nd a fte r a we e k o r so , wo uld run up to me a s I e nte re d the ro o m a nd p ut his he a d o n my fo o t. The ra ve no us e a ting b ing e slo w e d a fte r a fe w w e e ks a nd sto p p e d a fte r a m o nth, whe n he b e g a n to e a t a m o re no rm a l a m o unt fo r his size (4 p o und s) . His b e ha vio r b e c a me inc re a sing ly mo re o utg o ing . It b e c a me so tha t I ha d to lo o k d o wn with e ve ry ste p b e c a use he wo uld run und e r my fe e t, a nd he ho p p e d a ro und the ro o m b e g g ing fo r a ffe c tio n. Afte r a b o ut 5 we e ks, he sta rte d to ve nture o ut o f the b e d ro o m fo r the first tim e in his life (tho ug h the d o o r ha d a lwa ys b e e n o p e n)! His c a re ta ke r w a s ve ry p le a se d , a nd sa id , “ This is w ha t I tho ug ht ha ving a ho use ra b b it w a s g o ing to b e like !” First he b e g a n w a lking d o w n the ha llwa y. A fe w d a ys la te r he wa s tro tting , a nd so o n a fte r tha t he w a s running d o w n the ha llw a y a nd fina lly running a nd le a p ing thro ug h the a ir! Fina lly, Dust Bunny, who m I g a ve the na m e Ra sc a l, b e g a n fre q ue nting the living ro o m. So me mo rning s he wo uld tro t c irc le s a ro und me a s I d id my mo rning yo g a se t. O ne e ve ning the re we re ma ny g ue sts in the a p a rtme nt. Ra sc a l e nte re d the living ro o m a nd c a me to se e wha t wa s g o ing o n. O ne o f the g ue sts a ske d , with full sinc e rity, “ Did yo u g e t a ne w ra b b it? ” “ No ” , my frie nd re p lie d , “ we just p ut him o n a ne w d ie t” . The g ue st sa id , “ I to o k c a re o f tha t ra b b it o nc e fo r a we e k a nd this is the first tim e I’ ve a c tua lly se e n him .” Ano the r g ue st c o mme nte d , “ I’ ve sle p t o ve r he re lo ts o f time s a nd ne ve r sa w the ra b b it c o me o ut fro m und e r the b e d b e fo re .” I smile d a nd kne w tha t the ra w wild fo o d d ie t ha d wo rke d . Ma ny tho usa nd s o f la b o ra to ry a nim a ls ha ve b e e n e xp e rim e nte d o n a nd the y a ll p ro ve the sa m e p o int. Ra w fo o d s p ro vid e a he a lth-p ro mo ting d ie t a nd a n a ll-c o o ke d -fo o d d ie t p ro m o te s d ise a se .

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In Ind ia , Sir Ro b e rt Mc C a rriso n fe d mo nke ys a c o o ke d ve rsio n o f the ir usua l d ie t. All the mo nke ys d e ve lo p e d c o litis. Po st mo rte m e xa mina tio ns re ve a le d g a stric a nd inte stina l ulc e rs. In Switze rla nd , O . Stine r fe d g uine a p ig s a c o o ke d ve rsio n o f the ir usua l d ie t. The se a nima ls q uic kly suc c umb e d to a ne mia , sc urvy, g o ite r, d e nta l c a v itie s, a nd d e g e ne ra tio n o f the sa liva ry g la nd s. Whe n 10 C C s o f p a ste urize d m ilk w a s a d d e d to the ir d a ily d ie t, the y d e ve lo p e d a rthritis a s w e ll. C a lve s tha t a re fe d p a ste urize d m ilk (a s c o ntra ste d w ith ra w milk) d ie b e c a use o f the nutrie nt lo ss a nd o the r c ha ng e s in the c he mic a l struc ture o f the milk tha t p a ste uriza tio n c a use s. Exp e rime nts ha ve b e e n d o ne in zo o s with c a rnivo ro us a nima ls. The y re p la c e d the ra w me a t with le fto ve r c o o ke d re sta ura nt me a t. The a nim a ls in the e xp e rim e nts d ie d . The nutrie nt lo ss a nd struc tura l c ha ng e s c o uld no t sup p o rt life in the se a nim a ls. Mo re a nima l stud ie s a re inc lud e d und e r “ Enzyme s” in C ha p te r 1 a nd und e r “ Re p ro d uc tio n” in this c ha p te r.

Repr oducti on Fra nc is M. Po tte ng e r, Jr., M.D., a lo ng w ith Alvin Fo rd , c o nd uc te d a 10-ye a r "la nd ma rk" stud y sta rting in 1932. The stud y wa s d o ne und e r the stric te st sc ie ntific sta nd a rd s. The y to o k a p p ro xima te ly nine hund re d c a ts a nd sp lit the m into g ro up s. Six hund re d o f the c a ts ha d c o mp le te me d ic a l histo rie s. Me d ic a l o b se rvatio ns we re re c o rd e d o n a ll o f the c a ts. All the c a ts we re ke p t o utd o o rs in la rg e p e ns. The g ro up s ha d the sa me c o nd itio ns e xc e p t tha t o ne g ro up wa s fe d ra w m ilk, ra w m e a t a nd c o d live r o il, while the o the r g ro up ha d the sa m e m e a t, b ut c o o ke d , p a ste urize d milk, a nd the sa me c o d live r o il. The c a ts fe d with ra w fo o d (he re a fte r re fe rre d to a s ‘ ra w fo o d c a ts’ ) re ma ine d he a lthy thro ug ho ut the g e ne ra tio ns. The c a ts fe d with c o o ke d fo o d (he re a fte r re fe rre d to a s ‘ c o o ke d fo o d c a ts’ ) w e re una b le to re p ro d uc e a fte r the third g e ne ra tio n. The re fo re , the re w e re no fo urth g e ne ra tio n c a ts fe d o n c o o ke d fo o d to c o ntinue the stud y. The ra w fo o d c a ts:

• • • •

We re re sista nt to infe c tio ns, fle a s a nd p a ra site s. Ha d no c ha ng e s in ske le ta l tissue o r fur. Ma nife ste d frie nd ly a nd p re d ic ta b le m e nta l sta te s. Ha d no tro ub le b irthing o r nursing .

The c o o ke d fo o d c a ts:

• We re no t re sista nt to infe c tio ns, fle a s a nd p a ra site s. • Ha d unfa vo ra b le c ha ng e s in ske le ta l tissue a nd fur. • Suffe re d fro m he a rt p ro b le m s, ne a rsig hte d ne ss, fa rsig hte d ne ss, und e ra c tivity o r infla m m a tio n o f the thyro id a nd b la d d e r, a rthritis a nd infla m m a tio n o f the jo ints, infla m m a tio n o f the ne rvo us syste m with p a ra lysis a nd m e ning itis, a nd infe c tio ns o f the kid ne y, b o ne s, live r, te ste s a nd o va rie s. • Sho we d muc h mo re irrita b ility tha n the ra w fo o d c a ts, we re unp re d ic ta b le , b it a nd sc ra tc he d . The m a le s ha d a d ro p in se xua l inte re st a nd sa me -se x se xua l a c tivitie s we re o b se rve d . ( The se se xua l b e ha vio rs we re no t o b se rve d in the ra w fo o d c a ts.) 23

The symp to ms o f the c a ts fe d o n 100 p e rc e nt c o o ke d fo o d s so und s ve ry muc h like tho se tha t o ur so c ie ty is e xp e rie nc ing to d a y, d o the y no t? Fe rtility d rug s a nd d o c to rs sp e c ia lizing in fe rtility a re a g ro w ing a nd ve ry p ro fita b le b usine ss. I b e lie ve infe rtility is mo stly re la te d to imp ro p e r d ie t a nd life style c ho ic e s. Mo re d e ta ils o n this stud y c a n b e fo und in the b o o k, Po tte ng e r’ s C a ts b y Fra nc is M. Po tte ng e r, Jr., M.D.

Human Studi es In 1950, Dr. Ma sa vo re Kura tsuna , he a d o f the Me d ic a l De p a rtm e nt o f the Unive rsit y o f Kyushu in Ja p a n, use d him se lf a nd his wife to va lid a te p re vio us stud ie s c o mp a ring the e ffe c ts o f ra w a nd c o o ke d fo o d s o n huma ns. Bo th o f the m fo llo we d a ra w ve rsio n o f the Wo rld Wa r II p riso ne rs o f wa r d ie t tha t the Ja p a ne se ha d g ive n to the ir p riso ne rs. It c o nsiste d o f o nly 728-826 c a lo rie s p e r d a y: b ro wn ric e , ve g e ta b le s a nd a little fruit, 22-30 g ra ms o f p ro te in, 7.5-8 g ra m s o f fa t, a nd 164-207 g ra ms o f c a rb o hyd ra te s. The y fo llo we d a ra w ve rsio n o f it fo r thre e d iffe re nt p e rio d s: 120 d a ys in winte r, 81 d a ys in sp ring a nd 32 d a ys in summe r. During this time , Mrs. Kura tsuna wa s b re a st -fe e d ing a b a b y a nd fo und tha t nursing w a s le ss o f a stra in tha n b e fo re the e xp e rim e nt. Bo th c o ntinue d to d o the ir usua l w o rk a nd fo und the m se lve s in g o o d he a lth. The y the n switc he d to e a ting a c o o ke d ve rsio n o f the sa me d ie t. The symp to ms o f the hung e r d ise a se s tha t d e va sta te d the inm a te s o f the Ja p a ne se c a m p s, e d e m a , vita m in d e fic ie nc ie s a nd c o lla p se ma nife ste d . The y p ro ve d tha t e ve n this ina d e q ua te d ie t c o uld m a inta in he a lth a nd e ve n the he a lth o f a nursing mo the r, if e a te n ra w .

Di gesti ve Leuc oc ytosi s At the Institute o f C linic a l C he mistry in La usa nne , Switze rla nd , Pa ul Ko uc ha ko ff d id e xte nsive re se a rc h o n d ig e stive le uc o c yto sis. Dig e stive le uc o c yto sis is the p he no me no n o f w hite b lo o d c e lls (le uc o c yte s) rushing to the inte stine s a s c o o ke d fo o d e nte rs the b o d y. Be fo re Ko uc ha ko ff’ s w o rk, d ig e stive le uc o c yto sis w a s tho ug ht to b e p e rfe c tly no rma l. But Ko uc ha ko ff fo und tha t whe n fo o d is e a te n ra w, d ig e stive le uc o c yto sis d o e s no t o c c ur. In fa c t, he fo und tha t if so m e thing ra w is e a te n b e fo re so m e thing c o o ke d , le uc o c yto sis d o e s no t o c c ur. Ja me y Dina , N.D., e xp la ins tha t lo w te mp e ra ture c o o king ma y no t c a use this p he no me no n. “ The ra ng e w e ha ve b e e n a b le to find is b e twe e n 170 d e g re e s Fa hre nhe it a nd 206 d e g re e s Fa hre nhe it (Unc o o king with Ja me y a nd Kim ).” Dr. Dina ’ s re se a rc h sug g e sts tha t ke e p ing yo ur c o o king te mp e ra ture und e r 170 d e g re e s p re ve nts le uc o c yto sis fro m o c c urring . If o ne ’ s le uc o c yte s flo c k to the inte stine s e ve ry tim e o ne e a ts, d a y a fte r d a y, the im m une syste m c a nno t func tio n o p tim a lly fo r the re st o f the b o d y. Ea ting ra w fo o d s o r lo w -te m p e ra ture c o o ke d fo o d s le a ve s the white b lo o d c e lls fre e fo r o the r ta sks a nd c a n o nly he lp in the b o d y re sist d ise a se .

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Ki r l i an Photogr aphy Ha ve yo u e ve r b e e n sho c ke d fro m sta tic e le c tric ity? Ima g ine b e ing a b le to vie w a c lo se up p ic ture o f that e le c tric a l c urre nt. Kirlia n p ho to g ra p hy c a p ture s o n film the e le c tric ity surro und ing ma tte r ( suc h a s p la nts a nd a nima ls). It is no t sta tic e le c tric ity b ut a c o nsta nt fie ld o f e ne rg y. The p ic ture o f the five sp he re s w ith tiny lig hte ning b o lts sho o ting fro m the m (a t the e nd o f this se c tio n) is a Kirlia n p ho to g ra p h o f the e le c tric a l e ne rg y surro und ing the a utho r’ s fing e rtip s (ta ke n in 1990). I ha ve vie we d Kirlia n p ho to g ra p hs tha t c o mp a re o rg a nic a nd no no rg a nic fo o d s o f the sa m e va rie ty, a nd in the p ho to s tha t I ha ve vie we d , the o rg a nic o ne s ha ve a sup e rio r fie ld o f e le c tric ity. I ha ve a lso vie w e d c o mp a riso ns o f c o o ke d fo o d s ve rsus ra w o ne s, a nd the ra w o ne s a lwa ys ha ve a sup e rio r fie ld o f e le c tric ity. Da vid Wo lf’ s b o o k, Ea ting fo r Be a uty, inc lud e s the se typ e s o f p ho to s. In a c o m p a riso n o f Kirlia n p ho to s o f hum a n fing e rtip s, I ha ve no tic e d tha t p e o p le w ith c le a ne r d ie ts te nd to ha ve la rg e r e le c tric a l fie ld s a ro und the ir fing e rtip s. C o nsid e r w ha t ha p p e ns to the e le c tric a l e ne rg y tha t surro und s living fo o d s a fte r the y a re e a te n. Are we a b so rb ing it a nd a d d ing it to o ur o wn e le c tric a l fie ld s? I ha ve no p ro o f o f this hyp o the sis, b ut I b e lie ve tha t we a b so rb the e le c tric fie ld s o f o ur fo o d s whe n we c o nsume the m. I b e lie ve tha t this e ne rg y is im p o rta nt fo r o ur he a lth a nd g ive s us g re a te r vita lity. Mo re info rm a tio n c a n b e fo und a t www.kirlia n.o rg .

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The Mi nd A d ire c t c o nne c tio n e xists b e twe e n nutritio n a nd life style c ho ic e s a nd the w a y in w hic h the m ind func tio ns. Fo r e xa m p le , whe n Vita m in B1 (thia m in) is d e fic ie nt, d e p re ssio n, irrita b ility, withd ra wa l, a nd sc hizo id te nd e nc ie s a re c o mmo n symp to ms. Whe n Vita min B3 (nia c in) is d e fic ie nt, a nxie ty, fa tig ue , a nd d e p re ssio n symp to ms ma y o c c ur. No w ima g ine if a ll the e sse ntia l b uild ing b lo c ks (fo o d s) a nd c o nd itio ns (life style fa c to rs) w e re p re se nt. Yo ur mind c o uld func tio n in wa ys tha t , fo r mo st p e o p le , a re fle e ting . Im a g ine func tio ning a t yo ur hig he st p o te ntia l a ll o f the tim e . Pro fe sso r Arno ld Ehre t, no te d Euro p e a n sa va nt, ra w fo o d ist a nd a utho r o f ma ny b o o ks, e xp la ins ho w c o rre c t nutritio n c a n le a d to a sta te o f hig he r c o nsc io usne ss in his b o o k, The Muc usle ss Die t He a ling Syste m . “ If yo ur b lo o d is fo rme d fro m e a ting the fo o d s I te a c h yo u, yo ur b ra in will surp rise yo u. Yo ur fo rme r life w ill ta ke o n the a p p e a ra nc e o f a d re a m a nd , fo r the first time in yo ur e xiste nc e , yo ur c o nsc io usne ss will a wa ke n to a re a l se lfc o nsc io usne ss. Yo ur mind , yo ur thinking , yo ur id e a ls, yo ur a sp ira tio ns a nd yo ur p hilo so p hy c ha ng e s fund a me nta lly in suc h a way a s to b e g g a r d e sc rip tio n. Yo ur so ul will sho ut fo r jo y a nd triump h o ve r mise ry o f life , le a ving it a ll b e hind yo u. Fo r the first time , yo u will fe e l a vib ra tio n o f vita lity thro ug h yo ur b o d y (like slig ht e le c tric c urre nt) tha t sha ke s yo u d e lig htfully.” I ha ve e xp e rie nc e d e xa c tly wha t Pro fe sso r Ehre t e xp la ins in this q uo te a nd b e lie ve tha t m o st p e o p le c a n e xp e rie nc e this tra nsfo rm a tio n a s w e ll, if the y fo llo w the g uid e line s in this b o o k. Ro b e rt Ro ss ta lks a b o ut wha t it m e a ns to b e a who le b e ing : “ The re a l va lue o f a w ho le , ra w fo o d d ie t is tha t it e m p o w e rs m o re tha n just o ur he a lth. With a he a lthy b o d y a nd he a lthy m ind , w e no t o nly think c le a rly a nd le ss re a c tive ly, b ut with g re a te r a wa re ne ss, und e rsta nd ing , se nsitivity a nd c o mp a ssio n. A he a lthy, who le b e ing ta ke s full re sp o nsib ility na tura lly, d o e sn’ t fa ll into fe a r a nd a ng e r with a kne e -je rk re sp o nse to a d ve rsity a nd ha s c o mp a ssio n fo r p e o p le who se e m ing ly a re a g a inst us a s we ll a s o ur frie nd s. We ha ve tha t who le b e ing in us just wa iting to c o m e o ut a nd a ll we ha ve to d o is sto p re p re ssing it w ith to xic life style a nd d ie t c ho ic e s. Who le ra w fo o d s he lp us g e t in to uc h w ith o ur na tura l p o w e r. Who le b e ing s a re na tura lly p o w e rful. The to xins in p ro c e sse d a nd c o o ke d fo o d s, ho we ve r, b lo c k yo ur na tura l p o we r. Ma ny o f the se to xins a c tua lly ha ve a se d a tive-like e ffe c t o n the b ra in.” Ma ny p e o p le c la im tha t while o n a living a nd ra w fo o d s d ie t, the y fe e l m o re a live a nd tune d in to the m se lve s, the ir e nviro nm e nts, a nd o the rs. So m e c a ll it a “ ra w hig h” to e xp la in ho w the y fe e l o n ra w a nd living fo o d s.

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Chapter Three: Foods for Fuel and Medicine If yo u ha d to d e p e nd o n a n a uto m o b ile fo r tra nsp o rta tio n, a nd tha t a uto mo b ile wa s d e sig ne d to run o n hig h o c ta ne fue l, w o uld yo u fill the g a s ta nk w ith lo w o c ta ne fue l a nd e xp e c t it to p e rfo rm w e ll? Tha t ve hic le w o uld kno c k a nd p ing o n a lo w o c ta ne fue l. The sa me p rinc ip le a p p lie s fo r hum a ns. If w e d o no t e a t the fo o d s tha t o ur b o d ie s w e re d e sig ne d to run o n, w e w ill e ve ntua lly e xp e rie nc e p ro b le ms in o ur b o d ie s tha t yo u c a n c o mp a re with kno c ks, ping s, a nd sta lling o f a n a uto mo b ile . My b o d y p e rfo rms with b o und le ss e ne rg y rig ht up until I lie d o wn to sle e p a t nig ht p ro vid e d I ke e p o nly hig h q ua lity fo o d s in my d ie t a nd d o n’ t o ve re a t fa ts. I b e lie ve tha t I w a s d e sig ne d to run o n hig h o c ta ne fo o d s. If I c o nsum e lo w o c ta ne (p ro c e sse d ) fo o d s, my b o d y ne e d s re st to d ig e st the m . So me p e o p le c a n g e t a wa y with c o nsuming lo w o c ta ne fo o d s lo ng e r tha n o the rs (d e p e nd ing o n the ir g e ne tic s) b ut it e ve ntua lly c a tc he s up with the m a nd the ir b o d ie s sta rt to kno c k, p ing , a nd sta ll. We c a nno t e xp e c t a ll fo o d s to ha ve the sa m e e ffe c ts o n a ll p e o p le . Ea c h o f us ha s d iffe re nt nutritio na l ne e d s a nd se nsitivitie s. Also no te tha t to g e t a d e sire d e ffe c t fro m a fo o d w e d o no t ne e d to c o nsum e a la rg e o r e ve n m o d e ra te a m o unt, in so m e c a se s le ss m a y b e m o re e ffe c tive tha n m o re . In this c ha p te r w e w ill c o ve r m a ny c o m m o nly a va ila b le fo o d s so tha t yo u will und e rsta nd wha t hig h o c ta ne fo o d s a re , ho w to use fo o d s fo r me d ic ina l p urp o se s, ho w to he lp re g ula te b o d y te m p e ra ture w ith the m , a nd m o re .

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Fo r o ptim um dig e stio n, use the fo llo wing c ha rt a s a g uide line .

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Fr ui ts and Mel ons Rip e fruits a re hig h in vita mins a nd e nzyme s a nd c o nta in a mp le a mo unts o f p hyto nutrie nts, mine ra ls, a nd a mino a c id s. The y a re e a sily d ig e stib le a nd c o nta in sup e r-hyd ra ting p urifie d w a te r. I sta rt e a c h d a y w ith fruit a s m y first me a l. An inte re sting fa c t a b o ut fruit a nd p e rha p s a ll na tura l fo o d s is tha t the ta st e o f tw o id e ntic a l p ie c e s o f fruit c a n va ry g re a tly, e ve n if the tre e s tha t the y we re p ic ke d fro m we re the sa me va rie tie s a nd g ro wn sid e b y sid e in the sa me c o nd itio ns! I ha ve e xp e rie nc e d this p he no m e no n m a ny tim e s w hile b lue b e rry p ic king . If yo u ha ve a n ave rsio n to a va rie ty o f fruit, I e nc o ura g e yo u to try it a g a in. Pe rha p s the la st tim e yo u trie d it yo u g o t a b a d o ne . The fo llo wing list o f fruits a nd the ir me d ic ina l q ua litie s is b y no me a ns c o m p le te . To list a ll the kno w n fruits a nd the ir he a lth b e ne fit s wo uld ta ke vo lume s. In a d d itio n, the re a re nume ro us va rie tie s o f c o mmo n fruits. Fo r e xa m p le , m o re tha n 1,400 va rie tie s o f a p p le s g ro w a ro und the wo rld . I ha ve liste d the fruits tha t a re c o mmo nly a va ila b le in No rth Am e ric a a nd so me o f the me d ic ina l q ua litie s. A p p le s: C a na d ia n sc ie ntists fo und tha t b o th unp a ste urize d fre sh a p p le juic e a nd unp a ste urize d fre sh a p p le sa uc e c a n “ kno c k the he c k o ut o f sto ma c h flu a nd p o lio virus” (He ine rma n p g . 4). Ap p le s ha ve b e e n c linic a lly sho w n to d e c re a se d e nta l c a vitie s a nd he lp p re ve nt b o th d ia rrhe a a nd c o nstip a tio n. I sug g e st ma king yo ur o wn a p p le juic e a nd sa uc e b e c a use p a ste uriza tio n d e stro ys m uc h o f the ir nutritiv e va lue . Avo c a do s: In a stud y d o ne a t the V.A. Ho sp ita l in C o ra l G a b le s, Flo rid a , a vo c a d o s w e re sho w n to lo we r b lo o d c ho le ste ro l. Pe o p le ra ng ing in a g e fro m 27 to 72 ye a rs o ld c o nsume d fro m ½ to 1¼ a vo c a d o s p e r d a y. Fifty p e rc e nt sho we d a d e finite d e c re a se in se rum c ho le ste ro l ra ng ing fro m 8.7 to 42.8 p e rc e nt ( He ine rma n p g . 16). Re se a rc h in Isra e l ha s sho wn tha t e a ting a vo c a d o s c ut d e trim e nta l ( LDL) c ho le ste ro l a b o ut 12 p e rc e nt in m e n. The se re sults a re tho ug ht to b e the re sult o f c ho le ste ro l-lo w e ring p hyto ste ro ls tha t a vo c a d o e s ha ve a n a b und a nc e o f. In So uth Afric a a vo c a d o s a re e a te n a s a n a p hro d isia c (Ro ss p g . 243). Ba na na s: Pla nta ins a re a typ e o f b a na na tha t m a ny p e o p le fry b e fo re e a ting while the fruit is unrip e . The p la nta in is wo nd e rful e a te n ra w p ro vid e d tha t it is rip e . Rip e p la nta ins a re so ft a nd in so me va rie tie s the skin ne e d s to turn b la c k b e fo re the y a re e d ib le unc o o ke d . The re a re nume ro us va rie tie s o f b a na na s; I se e k o ut the sm a ll va rie tie s o r the re d o ne s. An inte re sting m e d ic ina l p ro p e rty o f the b a na na is tha t , “ Antifung a l a nd a ntib io tic p rinc ip le s a re fo und in the p e e l a nd p ulp o f fully rip e b a na na s. The a ntib io tic a c ts a g a inst myc o b a c te ria .” (Mo rto n p g . 45) Be rrie s: The Jo urna l o f Fo o d Sc ie nc e , vo lume 41 (1976) sho we d tha t p o lio virus wa s ina c tiva te d b y stra wb e rry e xtra c t. Se ve ra l o the r fruits suc h a s ra sp b e rrie s, b lue b e rrie s, a nd wild c ra nb e rrie s he lp e d to ina c tiva te o the r inte stina l viruse s, inc lud ing he rp e s sim p le x virus ( He ine rma n p g . 45). Be c a use o f the ir hig h p o ta ssium c o nte nt, a m a jo r m e d ic a l jo urna l sta te d tha t a n e xtra

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se rving o f fre sh fruit, suc h a s b e rrie s, ma y d e c re a se the risk o f stro ke in huma ns b y a s m uc h a s 40 p e rc e nt re g a rd le ss o f o the r kno w n risk fa c to rs ( He ine rma n). C he rry: The numb e r o ne re me d y fo r g o ut is to c o nsume ra w c he rrie s. Ea t a b o ut ½ p o und o f swe e t c he rrie s o r d rink a b o ut 3 ta b le sp o o ns o f c he rry juic e c o nc e ntra te p e r d a y (sp re a d the ir c o nsum p tio n o ut d uring the d a y). O ne a lso ne e d s to sto p c o nsuming fo o d s c o nta ining uric a c id suc h a s b e e f, c hic ke n, a nd o the r m e a ts to re lie ve the g o ut . C ra nb e rry: The se b e rrie s p re ve nt unfrie nd ly b a c te ria fro m a d he ring to b la d d e r c e lls a nd a c id ify the urine . C ra nb e rrie s c o nta in c o mp o und s tha t ha ve a ntim ic ro b ia l a c tivity. The y a re kno w n b e st fo r fig hting infe c tio ns o f the urina ry tra c t. Mo re o n c ra nb e rrie s und e r the he a d ing , Be rrie s. Duria n: This fo o tb a ll-size d fruit ha s la rg e sp ike s p ro trud ing fro m it (p ic ture o n fro nt c o ve r) a nd is a va ila b le a t o rie nta l ma rke ts. The sme ll mig ht p ut so me p e o p le o ff, b ut the ta ste is he a ve nly. Me d ic a l a nthro p o lo g ist Jo hn He ine rm a n e xp la ins, “ Diffe re nt fo lk he a le rs w ith w ho m I c lo se ly w o rke d b e a t the rip e d uria n fle sh to a juic y p ulp a nd ha d the ir p a tie nts a fflic te d with ma la ria d rink a nd e a t this stuff in a d e q ua te q ua ntitie s. I ne ve r kne w the m to fa il c uring c a se s o f ma la ria , e ve n w he n re g ula r p re sc rip tio n d rug s fa ile d to e ra d ic a te the p ro b le m ” (He ine rm a n p g . 135). Fig : A c o m p o ne nt o f the fruit o f the fig tre e ha s b e e n fo und b y a te a m o f Ja p a ne se sc ie ntists to fig ht c a nc e r. The July 1978 issue o f Llo yd ia , a sc ie ntific jo urna l, fo und tha t b e nza ld e hyd e ta ke n fro m fig s re d uc e d tum o rs b y 39 p e rc e nt. A sub se q ue nt fo llo w -up stud y with 57 c a nc e r p a tie nts sho we d a 50 p e rc e nt re g re ssio n o f tumo rs with the b e nza ld e hyd e fro m fig s a c c o rd ing to C a nc e r Tre a tm e nt Re p o rts fo r Ja nua ry 1980 (He ine rm a n p g . 144). Fig s a re a lso kno w n to b e a n e xc e lle nt la xa tive a nd a p o w e rful e ne rg y-im p a rting fo o d . G ra pe fruit: Dr. Ja me s C e rd a , p ro fe sso r o f g a stro e nte ro lo g y a t the Unive rsity o f Flo rid a in G a insville , fo und tha t whe n me d ium to hig h-risk p a tie nts to o k 15 g ra ms o f g ra p e fruit p e c tin e ve ry d a y fo r fo ur mo nths, the ir se rum b lo o d c ho le ste ro l le ve ls d e c re a se d b y a lm o st 10 p e rc e nt. In 50 p e rc e nt o f the p a tie nts te ste d , the ra tio o f g o o d to b a d c ho le ste ro l im p ro ve d a s w e ll. The se b e ne fits ha p p e ne d w itho ut a ny o the r d ie ta ry o r life style c ha ng e s ( He ine rma n p g . 203). G ra pe s: In O tta w a C a na da , two mic ro b io lo g ists wo rking with the C a na d ia n He a lth a nd We lfa re Ag e nc y d isc o ve re d tha t g ra p e juic e [p ro b a b ly unp a ste urize d ],y ra isin te a , a nd re d w ine (w ine is a ra w p ro d uc t) sho w e d stro ng a ntivira l a c tivity a g a inst p o lio virus, he rp e s sim p le x virus, a nd re o virus (a n a p p a re nt c a use o f m e ning itis, m ild fe ve r, a nd d ia rrhe a ) (He ine rm a n p g . 209). Kiwi: The kiw i c o nta ins hig h a m o unts o f p o ta ssium a nd Vita min C . Pe o p le lo o king to lo we r the ir b lo o d p re ssure find tha t kiwis’ hig h p o ta ssium c o nte nt wo rks we ll a nd it is d e lic io us to o ! Kiwi a lso c o nta ins sub sta ntia l a mo unts o f Vita m in E a nd nia c in. Lim e : During the se ve nte e n a nd e ig hte e n -hund re d s, the British na vy ha d its sa ilo rs e a t lim e s to p re ve nt sc urvy, (a fa ta l d ise a se c a use d b y a Vita m in C d e fic ie nc y) b e c a use o f its hig h Vita min C c o nte nt. So m e so urc e s c la im tha t the c a use o f sc urvy wa s kno wn o ne hund re d ye a rs b e fo re the a utho ritie s a c kno wle d g e d this fa c t a nd ma ny sa ilo rs m a y ha ve d ie d ne e d le ssly fro m this p re ve nta b le d ise a se . This sc e na rio so und s ve ry m uc h like w ha t is ha p p e ning in

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mo d e rn time s. Be c a use o f p o litic a l p o lic ie s, p o we rful c o rp o ra tio ns a nd o the r fa c to rs re la te d to e c o no mic s, the p ub lic is p o o rly info rme d w he n it c o m e s to p ro p e r nutritio n. Lyc he e : The se b e rrie s a re so me time s mista ke nly c a lle d nuts. Ava ila b le in Asia n m a rke ts, mo st c o mmo nly in the d rie d fo rm , the se b e rrie s ha ve a sw e e t a nd sa tisfying ta ste . Tra d itio na l C hine se me d ic ine ha s use d the lyc he e a s a to nic to stre ng the n the live r a nd kid ne ys (whic h p urify the b lo o d ) a nd to imp ro ve the p e rfo rm a nc e o f the re sp ira to ry syste m in c a se s o f a sthm a a nd b ro nc hitis. O live : The fruit o f the o live tre e is hig h in ta nnins w hic h m a ke s it ve ry b itte r. The ta nnins a re usua lly re m o ve d b e fo re e a ting . The re a re se ve ra l m e tho d s o f re m o ving the ta nnins. The m e tho d tha t I use w he n c uring o live s is a n a nc ie nt o ne . The o live s a re so a ke d in b rine (sa lt wa te r) fo r mo re tha n a mo nth. By o smo sis, mo st o f the ta nnins a re d ra wn o ut o f the o live into the so a k wa te r a nd the n d isc a rd e d . This m e tho d ta ke s a lo ng tim e , so the c o mme rc ia l o live ind ustry d e vise d a m e tho d o f c uring o live s tha t ta ke s a b o ut 3 d a ys. The y so a k o live s in lye (a ha rsh c he mic a l). This q uic kly re m o ve s the ta nnins b ut m a y le a ve a re sid ue o f lye to b e e a te n b y the c o nsum e r. Ano the r fa c to r to b e a w a re o f if yo u a re se e king ra w o live s is tha t w he n yo u p urc ha se o live s in ja rs o r c a ns in the USA the y a re usua lly p a ste urize d (unle ss the y sta te tha t the y a re ra w ). I b uy m y o live s fro m a b ulk so urc e , suc h a s fro m 5 g a llo n b uc ke ts, b e c a use the y a re still ra w . O ra ng e : The huma n b ra in ha s c o nc e ntra te d Vita min C p ump s. The ne xt time yo u find yo urse lf una b le to think c le a rly, try e a ting a fre sh juic y o ra ng e lo a d e d with Vita min C a nd b io fla vo no id s a nd se e if yo ur mind b e c o me s a b it c le a re r. In C hina , o ra ng e s a re use d to st im ula te d ig e stio n, a nd thus c a n he lp a lle via te c o nstip a tio n (O d y p g . 48). Pa p a ya : The se e d s o f the p a p a ya fruit ta ste so me wha t p e p p e ry a nd ma ke a g re a t sub stitute fo r b la c k p e p p e r whe n g ro und . The y c a n b e use d to sp ic e fo o d s o r a s a me d ic ine to rid the inte stina l tra c t o f p a ra site s suc h a s ho o kwo rms a nd ro und wo rms. The fruit p ulp o f p a p a ya c o nta ins a n e nzyme c a lle d p a p a in tha t is c o mme rc ia lly use d a s a me a t te nd e rize r b e c a use it d ig e sts p ro te in. Jo hn He ine rma n e xp la ins tha t p a p a in fro m p a p a ya is sup e rio r to tryp sin, a nd tha t in a nim a l e xp e rim e nta tio n, ve no m fro m p o iso no us sna ke b ite s wa s no t d e a d ly to a nima ls inje c te d with the e nzyme tryp sin if the e nzyme wa s a d ministe re d a sho rt a mo unt o f time a fte r the b ite. He ine rma n sa ys, “ …it o nly sta nd s to re a so n tha t ti [p a p a in] sho uld b e ta ke n o ra lly whe n a n ind ivid ua l is a c c id e nta lly b itte n b y a p o iso no us sna ke …” (He ine rm a n p g . 470). Unrip e p a p a ya is hig he r in p a p a in tha n rip e p a p a ya . Unrip e p a p a ya sa la d s a re c o m m o nly e a te n in Tha ila nd , Me xic o , a nd o the r c o untrie s. A ltho ug h I a m a stro ng b e lie ve r in e a ting rip e p ro d uc e , p a p a ya is the e xc e p tio n to the rule . Pa p a ya is ve ry b e ne fic ia l to the d ig e stive syste m b e c a use o f the p a p a in. Whe n p re p a ring g re e n p a p a ya , b e a wa re tha t the p a p a in c a n c a use te m p o ra ry irrita tio n to the skin a nd sho uld b e w a she d o ff yo ur ha nd s imme d ia te ly a fte r p re p a ra tio n. Pa ssio n fruit: Rip e p a ssio n fruit w ill he lp w ith inso mnia , re stle ssne ss, ne ura lg ia , m usc le sp a sm s, c o nvulsio ns, a nd e p ile p sy (He ine rm a n p g . 468). Pe a c h: This fruit o rig ina te d in C hina se ve ra l tho usa nd ye a rs a g o . The p e a c h w a s the n kno w n a s the fruit o f im m o rta lity (He ine rm a n p g . 343).

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Pe rsim m o n: The re a re tw o va rie tie s o f p e rsimmo ns c o m m o nly a va ila b le .

The Ha c hiya is sha p e d like a n a c o rn a nd ne e d s to b e rip e ne d to the p o int o f ha v ing wrinkle d skin b e fo re it is c o nsume d . The Fuyu is sha p e d like a to ma to a nd is re a d y fo r e a ting while it is firm. In Tha ila nd the p e rsimmo n is use d fo r g e tting rid o f inte stina l wo rm s, p a rtic ula rly ho o kwo rm s (He ine rm a n p g . 368). Pine a pple : Sc ie ntific re se a rc h ha s sho wn tha t the b ro me la in fo und in rip e p ine a p p le c a n thin huma n b lo o d a nd p re ve nt b lo o d c lo ts fro m fo rming while inc re a sing c irc ula tio n (He ine rm a n p g . 471). Plums: Whe n d rie d , the fruit o f the p lum tre e is c a lle d a p rune . Prune s ha ve lo ng b e e n use d a s a sa fe a nd p o w e rful la xa tive . Prune s a re a lso hig h in a ntio xid a nts. Be sure to p urc ha se no n-sulfure d p rune s. Sulfur d io xid e is c o mmo nly use d to p re se rve no n-o rg a nic d rie d fruits a nd m a y a g g ra va te a sthm a o r ha ve o the r unwa nte d sid e e ffe c ts. Po m e g ra na te : This fruit is sp o ke n o f with g re a t re g a rd in the O ld Te sta me nt o f the Bib le a nd a lso b y mo d e rn re se a rc he rs. “ Po me g ra na te juic e e nte rs into p re p a ra tio ns fo r tre a ting d ysp e p sia a nd it is c o nsid e re d b e ne fic ia l in le p ro sy.” (Mo rto n p g . 355). The se e d s a re sa id to e xp e l ta p e wo rm fro m the inte stine s. Re se a rc he rs sa y tha t a ntio xid a nts a re hig he st in the b rig ht c o lo rs o f fruits a nd the p o me g ra na te ha s b rig ht re d juic e . Ta m a rind : In the We st Ind ie s, the fruit p ulp is e a te n fo r its la xa tive p ro p e rtie s ( Me d ic ina l Pla nts o f the Wo rld b y Iva n A. Ro ss). In the USA , the p o d s a re usua lly so ld in Asia n o r sp e c ia lty fo o d / p ro d uc e m a rke ts. Just p e e l o ff the she ll o f the p o d , se p a ra te the p ulp fro m the se e d s a nd fib e rs a nd e a t. The ta ste is ra the r p le a sa nt. Ta ng e rine : Sc ie ntific re se a rc h d o ne in 1965 fo und tha t ta ng e rine juic e c o nta ins a n a m p le a m o unt o f syne p hrine . Syne p hrine is a we ll-kno w n d e c o ng e sta nt. O ne g la ss e a c h mo rning is sug g e ste d to c le a r muc us o ut o f the lung s (He ine rm a n p g . 446). To m a to : The to ma to is in fa c t a fruit a nd no t a ve g e ta b le . Vine rip e ne d a nd o rg a nic a lly g ro wn to ma to e s a re wha t we will b e d isc ussing he re , no t g e ne tic a lly m o d ifie d to m a to e s tha t a re p ic ke d g re e n, c o ld sto re d fo r lo ng p e rio d s, a nd g a sse d with c he mic a ls to a c hie ve a re d c o lo r. The to ma to c o nta ins p hyto nutrie nts tha t ha ve b e e n d ire c tly linke d to the p re ve ntio n o f b re a st a nd p ro sta te c a nc e r ( Hip p o c ra te s Ne wsle tte r p g . 6). Fa c to ry wo rke rs in the So vie t Unio n w ho ha ve b e e n e xp o se d to to xic c he mic a ls a re p re sc rib e d to ma to e s b y d o c to rs to d e to xify the ir live rs. The re is a lso so me c linic a l e vid e nc e tha t fre sh juic e fro m vine -rip e ne d to m a to e s c a n he lp the live r re g e ne rate o r re p ro d uc e a p a rt if a no the r p o rtio n ha s b e e n d e stro ye d o r surg ic a lly re m o ve d (He ine rma n p g . 458). Wa te rm e lo n a nd its spro ute d se e ds: The se ha ve d iure tic p ro p e rtie s a nd a re use d to flush the kid ne ys a nd b la d d e r ( Hip p o c ra te s Ne wsle tte r p g . 6). The rind is hig h in mine ra ls. Ea t wa te rme lo n o n ho t d a ys to re d uc e b o d y te mp e ra ture a nd re p la c e e le c tro lyte s lo st thro ug h sw e a ting .

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Vegetabl es, Roots, Herbs and Spi c es In this se c tio n, just a s in the fruit se c tio n, we will c o ve r so me o f the ve g e ta b le s c o m m o nly a va ila b le in No rth Am e ric a . Alm o st a ll ve g e ta b le s c a n a nd sho uld b e e a te n ra w a nd a s fre shly ha rve ste d a s p o ssib le . If, ho we ve r, fre sh p ro d uc e is no t a va ila b le , fro ze n ve g e ta b le s a re sup e rio r to c a nne d ve g e ta b le s, w hic h I d o no t re c o m m e nd . Ba sil: The re a re m a ny typ e s o f b a sil whic h ha ve d iffe re nt fla vo rs a nd c he mic a l c o mp o sitio ns. In We ste rn fo lk me d ic ine , b a sil is use d to tre a t g a stro inte stina l p ro b le m s suc h a s sto m a c h c ra m p s a nd a lso to tre a t who o p ing c o ug h, he a d c o ld s, he a d a c he , a nd wa rts. Tra d itio na l C hine se me d ic ine use s b a sil to p ro mo te b lo o d c irc ula tio n, he lp d ig e stio n, a nd to rid the b o d y o f infla m m a tio n (Le ung p g . 32). Bro c c o li: The e ntire p la nt is e d ib le , no t just the b unc he s o f flo w e ring b ud s. The le a ve s a re e xc e lle nt fo r juic ing a nd the to ug h ste ms c a n b e p e e le d , a llo w ing a c c e ss to the so ft a nd d e lic io us inne r ste m. Bro c c o li ha s hig h vita min c o nte nt whe n e a te n ra w , e ve n hig he r tha n c a rro ts. If yo u a re no t use d to e a ting ra w b ro c c o li, a nd it g ive s yo u g a s, fe a r no t. Mo st p e o p le ’ s b o d ie s a d a p t to e a ting ra w b ro c c o li. Sta rt o ff slo w ly w ith just a sp rig a nd slo w ly inc re a se yo ur c o nsum p tio n o ve r tim e . ( Se e c ruc ife ro us ve g e ta b le s fo r mo re o n b ro c c o li a nd its a ntic a nc e r p ro p e rtie s.) C a b b a g e : Re c e nt c linic a l tria ls ha ve d e m o nstra te d tha t c a b b a g e , a nd e sp e c ia lly c a b b a g e juic e , is e ffe c tive fo r tre a ting sto ma c h ulc e rs (b o th g a stric a nd d uo d e na l) (O d y p g . 42). I e njo y m a king a nd e a ting sa ue rkra ut a nd b e lie ve tha t fe rme nting the c a b b a g e is mo re b e ne fic ia l tha n c o nsuming it unfe rme nte d (se e re c ip e se c tio n). ( Se e c ruc ife ro us ve g e ta b le s fo r mo re o n c a b b a g e .) C a rro t: Ma ny o f m y c lie nts ha ve to ld m e tha t a fte r inc lud ing ra w c a rro ts in the ir d a ily d ie t, the ir nig ht visio n im p ro ve d . I sug g e st ra w c a rro ts a s p a rt o f a he a lthy d ie t. I d o no t re c o mme nd the c o nsump tio n o f c a rro t juic e fo r tho se who a re suffe ring fro m b lo o d sug a r p ro b le ms, c a nc e r, ye a st infe c tio ns, o r a ny b a c te ria l infe c tio n. Due to the hig h sug a r c o nte nt o f c a rro ts, the ir juic e ha s the a b ility to fe e d inva d ing p a tho g e ns in the sa m e m a nne r a s a ny sug a r. C e le ry: Tra d itio na l C hine se m e d ic ine ha s use d c e le ry juic e to lo we r hig h b lo o d p re ssure fo r tho usa nd s o f ye a rs. C e le ry c o nta ins a p hyto nutrie nt c a lle d p htha lid e w hic h re la xe s sm o o th m usc le tissue tha t line s a rte ry w a lls. C e le ry is a n e xc e lle nt so urc e o f o rg a nic so d ium tha t ha s a d iffe re nt e ffe c t o n us tha n tha t o f so d ium c hlo rid e fo und in ta b le sa lt. Ea ting fre sh rib s o f c e le ry c a n he lp stim ula te m ilk flo w a fte r c hild b irth. Altho ug h wild c e le ry is m o re e ffe c tive , c o m m e rc ia lly g ro w n va rie tie s c a n b e use d (O d y p g . 37). Juic ing the w ho le p la nt (se e d s, ro o t, rib s, a nd le a ve s) he lp s w ith jo int a nd urina ry tra c t infla m m a tio n (O d y p g . 37). Be c e rta in to ing e st o nly fre sh, c risp c e le ry. O nc e it b e c o me s o ld a nd wilte d , c e le ry ha s b e e n fo und to c o nta in 25 time s hig he r a mo unts o f a c he mic a l c a lle d furo c o uma rin (c o m p a re d to the tiny a m o unt in fre sh c e le ry.) O ld c e le ry ha s c a use d c a nc e r in a nima ls while fre sh c e le ry ha s no t . C hic o ry: Eg yp tia n sc ie ntists ha ve fo und tha t c hic o ry ro o t d e c re a se s the ra te a nd vo lum e o f he a rtb e a t. This m a y p ro ve b e ne fic ia l fo r tre a ting ta c hyc a rd ia (ra p id he a rt b e a t) (He ine rma n p g . 108). The re a re se ve ra l c o ffe e

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sub stitute s tha t use p o wd e re d c hic o ry ro o t a nd a re c o mmo nly a va ila b le in he a lth fo o d sto re s. C ruc ife ro us ve g e ta b le s: Bro c c o li, b russe l sp ro uts, c a b b a g e c a uliflo we r, ka le , a nd ko hlra b i ha ve b e e n fo und to inhib it the g ro wth o f tumo rs, p re ve nt c a nc e r o f the c o lo n a nd re c tum , d e to xify the syste m o f ha rm ful c he m ic a l a d d itive s a nd inc re a se o ur b o d y’ s c a nc e r-fig hting c o m p o und s. The re se a rc h ha s b e e n p ub lishe d in m a ny sc ie ntific jo urna ls inc lud ing the Jo urna l o f the Na tio na l C a nc e r Institute (He ine rm a n p g . 75). The se ve g e ta b le s a re hig h in the m ine ra l sulp hur a nd the p hyto nutrie nt sulfo ra p ha n w hic h he lp s fig ht c a nc e r c e lls, inc lud ing the c e ll g ro w th o f b re a st c a nc e r a s re p o rte d in the Jo urna l o f Nutritio n . C o rn: The ke rne ls o f c o rn a re c o nsid e re d to b e nutritive a nd ma y stimula te a p p e tite . The silk o f the c o rn ha s b e e n liste d a s a n o ffic ia l d rug in the p ha rma c o p o e ia o f C hina fo r o nly a fe w d e c a d e s. Tha t p ha rm a c o p o e ia sa ys tha t c o rn silk ha s b o th d iure tic a nd hyp o te nsive p ro p e rtie s a nd c a n b e use d to tre a t e d e ma , kid ne y infla mma tio n, urina ry d iffic ultie s, ja und ic e , a nd hyp e rte nsio n. C uc um b e r: O n a ho t d a y, c uc um b e r is o ne o f the b e st fo o d s to c o nsume b e c a use it is a c tua lly a b le to re d uc e b o d y te mp e ra ture in huma ns a fte r c o nsum p tio n. He rb a lists la b e l c uc um b e r a re frig e ra nt. Altho ug h c uc um b e rs turn ye llo w w he n rip e , g re e n c uc um b e rs (unrip e ) a re he a lthy. Da iko n ra dish: This is a Ja p a ne se ro o t ve g e ta b le tha t ha s a lo ng histo ry o f a ssisting the b o d y in b lo o d p urific a tio n, imp ro ve d c irc ula tio n, a nd the re d uc tio n o f ulc e rs ( Hip p o c ra te s Ne wsle tte r p g . 5). Dill se e d : We ste rn fo lk me d ic ine ha s use d d ill se e d to he lp the fo llo wing c o nd itio ns; la c k o f a p p e tite , up se t sto ma c h, inso mnia , a nd fla tule nc e . Tra d itio na l C hine se m e d ic ine use s d ill se e d to tre a t g a stro inte stina l p ro b le m s suc h a s sto m a c ha c he , vo m iting , a nd la c k o f a p p e tite (Le ung p g . 58). Endive : This b lo o d b uild e r a nd live r d e to xifie r c o nta ins a hig h q ua ntity o f m ine ra ls a nd c hlo ro p hyll ma king it sim ila r to ne ttle s a nd d a nd e lio n w hic h a re c o mmo nly use d in the b a ttle to re d uc e a g ing a nd inc re a se vita lity ( Hip p o c ra te s Ne wsle tte r p g . 5). G a rlic , O nio ns, a nd Le a ks: Entire b o o ks a re a va ila b le tha t e xp la in a ll o f the he a lth b e ne fits o f g a rlic . In b rie f, g a rlic , o nio ns a nd le a ks a re na tura lly a ntib io tic , a ntifung a l, a nd a ntitumo r. The y lo we r e le va te d b lo o d c ho le ste ro l a nd p re ssure , p re ve nt b lo o d c lo ts, e lim ina te p a ra sitic wo rm s, a nd p ro m o te he a lthy c irc ula tio n. G a rlic c o nta ins a llyl sulfid e s whic h re se a rc he rs b e lie ve he lp to re d uc e ve ntric ula r p la q ue a nd infla m m a tio n, the c a use o f b o th he a rt a tta c ks a nd stro ke . G ing e r: This ro o t is the m o st e ffe c tive a ntina use a m e d ic ine tha t I a m a wa re o f. G ing e r p ro mo te s b lo o d c irc ula tio n b y thinning the b lo o d . G ing e r is a ve ry p o we rful a ntio xid a nt , so I sug g e st tha t tho se se a rc hing fo r e te rna l yo uth c o nsume ra w g ing e r e ve ry d a y. It ma y b e a d d e d into smo o thie s, shre d d e d o n to p o f sa la d s, o r c o nsume d b y d rinking ho me ma d e g ing e r te a (slic e thin, a d d to wa te r, ste e p a nd d rink). G ing e r c o nta ins a sub sta nc e c a lle d se sq uip he lla nd re ne whic h ha s b e e n sho wn he lp ful to the huma n b o d y fo r fig hting o ff the c o mmo n c o ld . Ho rse ra dish: A ro o t tha t ha s the a b ility to lo o se n a nd re m o ve m uc us (e xp e c to ra nt), a id d ig e stio n, a nd p o sse sse s a ntic a nc e r p ro p e rtie s.

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Its sup e rio r c a lc ium, p ho sp ho ro us, a nd ma g ne sium c o nte nt stre ng the ns the te e th, the ske le ta l struc ture , a nd re d b lo o d c e lls. Its sulp hur c o nte nt a ssists in the re d uc tio n o f ulc e rs a nd o the r g a stro -inte stina l d iso rd e rs ( Hip p o c ra te s Jo urna l p g . 5). Le e k: Se e g a rlic . Le ttuc e s: The le a fy g re e n va rie tie s c o nta in a c lo se c o usin to o p ia te s whic h ha ve the a b ility to he ig hte n p o sitive m o o d s a nd inc re a se se xua l d e sire ( Hip p o c ra te s Ne wsle tte r p g . 5). O nio n: C o nta ining a multitud e o f p hyto-c he mic a ls tha t he lp to p ro te c t hum a n c e lls fro m muta g e ns, a s we ll a s vira l, b a c te ria l, a nd fung a l p ro b le ms. O nio ns ha ve a lso b e e n he lp ful with Lyme ’ s d ise a se . Fo r mo re o n o nio ns, se e G a rlic . O re g a no : C o nta ins c o m p o und s w ith a ntim ic ro b ia l a c tiv ity ( issue 2520 o f Ne w Sc ie ntist m a g a zine , 07 O c to b e r 2005, p a g e 21). I ha ve use d o il o f o re g a no fo r num e ro us a ntim ic ro b ia l a p p lic a tio ns a nd c o nsid e r it a p o we rful m e d ic ine . Pe ppe rm int: This c o mmo n he rb whic h I o c c a sio na lly a d d to sa la d s ( in ve ry sma ll a mo unts) ha s b e e n sho w to b e ve ry he lp ful in the tre a tm e nt o f irrita b le b o w e l synd ro m e . Fo r this m e d ic ina l p urp o se , the o il o f the p la nt is c o nsume d insid e o f e nte ric -c o a te d c a p sule s. The jo urna l Phyto m e d ic ine re vie we d the e vid e nc e o f 16 c linic a l stud ie s; mo st o f the m d o ub le -b lind p la c e b o-c o ntro lle d c ro sso ve r stud ie s. The ma jo rity o f the se stud ie s sho we d a c o nsiste nt a nd sig nific a nt im p ro ve m e nt in IBS sym p to m s. Pe p p e rmint inc re a se s sto ma c h a c id ity a nd a id s the b o d y in d ig e stio n (Ba lc h a nd Ba lc h p g . 106). Turm e ric : This ro o t (whic h re se mb le s g ing e r) c o nta ins a p o we rful a ntic a nc e r c he m ic a l c a lle d c urc um in. Re se a rc he rs ha ve fo und tha t c urc umin, fo und in the sp ic e turme ric , inte rfe re s with me la no ma c e lls. Te sts in la b o ra to ry d ishe s sho w tha t c urc um in m a d e me la no ma skin c a nc e r c e lls mo re like ly to se lfd e struc t in a p ro c e ss kno wn a s a p o p to sis. The sa m e te a m o f re se a rc he rs ha s fo und tha t c urc umin he lp e d sto p the sp re a d o f b re a st c a nc e r tumo r c e lls in the lung s o f mic e . Wa te rc re ss: We ste rn fo lk me d ic ine use s wa te rc re ss in the tre a tme nt o f g o ut, d ig e stive up se ts, c o ug h, tub e rc ulo sis, a ne mia , a nd c a ta rrh o f the up p e r re sp ira to ry tra c t (Le ung p g .170). Zuc c hini: This sum m e r sq ua sh c o nta ins a uniq ue va rie ty o f p hytoc he m ic a ls tha t ha ve b e e n no te d a s p ro te c to rs o f he a ring a nd e ye sig ht. Zuc c hini a lso m a y le sse n the se ve rity o f PMS. The zuc c hini flo we rs p ro vid e a n e xtra o rd ina ry a m o unt o f b e ta-c a ro te ne , o ne o f the m o st im p o rta nt a ntio xid a nts (w he n c o nsum e d in w ho le fo o d s) fo r p ro te c ting the b o d y fro m c a nc e r a nd o the r inva sive d ise a se ( Hip p o c ra te s Ne wsle tte r p g . 6). Ka le :

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Nuts and Seeds The Jo urna l o f the Ame ric a n Me d ic a l Asso c ia tio n (JAMA) re p o rte d in the Ma y 27th 1983 issue tha t Dr. Wa lte r Tro ll, p ro fe sso r o f e nviro nme nta l me d ic ine a t the Ne w Yo rk Unive rsity Sc ho o l o f Me d ic ine , ha s fo und e vid e nc e tha t se e ms to sug g e st tha t p la nt se e d s ma y lo we r the risk fo r d e ve lo p ing c e rta in typ e s o f c a nc e r g e ne ra lly a sso c ia te d w ith hig h m e a t a nd fa t c o nsum p tio n. Dr. Tro ll’ s d a ta fro m e p id e m io lo g ic stud ie s ind ic a te d tha t c a nc e rs o f the b re a st, p ro sta te , a nd c o lo n a re c o nsid e ra b ly lo we r in p o p ula tio ns who se d ie ts a re ric h in ‘ se e d fo o d s’ . Whe n mic e tha t we re ino c ula te d with me la no ma c e lls we re inje c te d with e nzym e s tha t o c c ur in se e d s, the e nzym e s p re ve nte d the d e ve lo p me nt o f c a nc e r. Mic e inje c te d w ith the m e la no m a c e lls a nd no t the e nzym e s d e ve lo p e d tum o rs ra p id ly (He ine rm a n p g . 424). Dr. Willia m Esse r ra n a fa sting a nd ra w fo o d re tre a t in So uth Flo rid a fro m 1950 until the ye a r 2000. He still p la ye d te nnis a nd e njo ye d g o o d he a lth whe n he re tire d in his nine tie s a nd ha d m uc h to sa y o n the to p ic o f nuts. In his b o o k, The Dic tio na ry o f Na tura l Fo o d s, Dr. Esse r sta te s the fo llo w ing : "In nutritive va lue , nuts a re sup e rio r to a ny fo o d stuff p e r p o und tha t w e kno w. It is a c o mmo n o p inio n a mo ng la y p e o p le , a s we ll a s me d ic a l d o c to rs, tha t the nut, a s a so urc e o f p ro te in, is o f a lo w g ra d e a nd insuffic ie nt in sup p lying the ne e d s o f the b o d y in b uild ing ma te ria ls. It is tho ug ht tha t witho ut a nima l p ro te ins o f fish a nd me a t, a hig h sta te o f he a lth is imp o ssib le . This is e ntire ly e rro ne o us. Ac c o rd ing to sc ie ntific inve stig a tio ns c a rrie d o ut b y Pro fe sso r Mye r E. Ja ffa o f the Unive rsity o f C a lifo rnia , Pro f. F. A. C a jo ri o f Ya le Unive rsity, a nd Va n Slyke , O sb o rne , Ha rris a nd o the rs, the p ro te ins in nuts a re sup e rio r to tho se o f a nima l o rig in.” Dr. Esse r a lso sa ys: “ Nut b utte r ma d e fro m fre sh, ra w nuts c a n b e use d to the a d va nta g e fo r tho se w ho a re to o thle ss. Nuts a re no t d iffic ult to d ig e st w he n e a te n ra w a nd , in p ro p e r c o mb ina tio n, unsa lte d . Ro a sting a nd b ro iling in o il a t hig h te mp e ra ture c a use s a re le a se o f fre e fa tty a c id s, a nd the a d d itio n o f so d ium c hlo rid e (sa lt) is suffic ie nt c a use fo r ind uc ing ind ig e stio n fo r e ve n c a st iro n d ig e stio n.” Ste e r c le a r o f ro a ste d nuts a nd se e d s b e c a use the o ils tha t a re p re se nt in the se fo o d s b e c o m e ra nc id w he n he a te d . Jo hn Ha rve y Ke llo g g , M.D., inve nto r o f ( yo u g ue sse d it!) C o rn Fla ke s w ro te ; “ Nuts a re fre e fro m wa ste p ro d uc ts, uric a c id , ure a a nd o the r tissue wa ste s whic h a b o und in me a t. Nuts a re a se p tic , fre e fro m p utre fa c tive b a c te ria a nd d o no t re a d ily und e rg o d e c a y e ithe r in the b o d y o r o utsid e o f it. Me a ts, o n the o the r ha nd , a s fo und in ma rke ts, a re p ra c tic a lly a lwa ys in a n a d va nc e d sta g e o f p utre fa c tio n. O rd ina ry fre sh d rie d o r sa lte d me a ts c o nta in fro m thre e m illio n to te n tim e s tha t num b e r o f b a c te ria p e r o unc e , a nd suc h m e a ts a s ha mb urg e r a nd ste a k o fte n c o nta in mo re tha n a b illio n p utre fa c tive o rg a nisms to the o unc e . Nuts a re c le a n a nd ste rile . Nuts a re fre e fro m tric hina e , ta p e wo rm a nd o the r p a ra site s, a s we ll a s o the r infe c tio ns d ue to sp e c ific o rg a nism s. Me a ts a re no t.” So a king ra w nuts tha t ha ve b ro wn skins is a g o o d p ra c tic e if o ne ha s the time a nd is se e king o p timum d ig e stio n. Fo r e xa mp le , the skins o f a lmo nd s

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c o nta in e nzym e inhib ito rs b ut the se e nzym e inhib ito rs a re m o stly ina c tiva te d whe n sub me rg e d in wa te r fo r a t le a st six ho urs. The a lmo nd s swe ll up a nd b e c o me swe e te r. Sinc e a lm o nd skins a re ind ig e stib le , I so me time s g o o ne ste p furthe r a nd p e e l the skins. Just p la c e so a ke d a nd c hille d a lmo nd s in ve ry ho t ta p w a te r fo r 1 m inute. Afte r d o ing this mo st a lmo nd skins c a n b e re mo ve d b y p inc hing the a lm o nd b e tw e e n the thum b a nd fo re fing e r. In the a nc ie nt Ind ia n syste m o f Ayurve d a , it is re c o m m e nd e d to so a k a lm o nd s. In the Unite d Sta te s, ra w a lm o nd s a re p a ste urize d b e fo re re a c hing the m a rke tp la c e ; the y a re no t te c hnic a lly ra w. Wa lnuts le a ve a b ro wnish c o lo r to the wa te r a fte r the y ha ve b e e n so a ke d a nd a lso ta ste muc h b e tte r. Nuts witho ut b ro wn skins suc h a s p ine nuts a nd ma c a d a mia nuts d o no t c o nta in e nzyme inhib ito rs, so the re is no ne e d to so a k the m. Ha ve yo u e ve r e a te n a ra w c he stnut? The y ta ste b e tte r ra w tha n ro a ste d ! I c a n’ t fig ure o ut w hy p e o p le ro a st the m . Se sa me se e d s ha ve b e e n use d in tra d itio na l C hine se me d ic ine fo r o ve r 2000 ye a rs. The y a re liste d in the C hine se p ha rma c o p e ia fo r the tre a tme nt o f d izzine ss, b lurre d visio n, a nd tinnitus (ring ing no ise in the e a rs). Se sa me se e d s ha ve a lso b e e n use d in the tre a tme nt o f la c k o f milk in nursing wo me n a nd g e ne ra l we a kne ss a fte r a n illne ss (Le ung p g .136). The y a re hig hly nutritio us, e sp e c ia lly the b la c k va rie ty whic h ha ve b e e n use d in the tre a tme nt o f p re m a ture ly g ra ying ha ir. Re se a rc he rs a t C hung Yua n Unive rsity in Ta iw a n trie d fe e d ing a fe w ta b le sp o o ns o f g ro und se sa m e se e d s to p e o p le e ve ry d a y fo r a m o nth. No t o nly d id it sig nific a ntly lo w e r the sub je c ts' c ho le ste ro l (b a d LDL c ho le ste ro l d o w n 10%) b ut d ra m a tic a lly im p ro ve d the a ntio xid a nt sta tus o f the ir b lo o d . I c o nsum e ra w unsa lte d ta hini (se sa m e se e d p a ste ) o n a re g ula r b a sis. Pe a nuts a re no t a nut b ut a le g um e . I d o no t sug g e st the c o nsum p tio n o f p e a nuts b e c a use o f the p o ssib ility o f c o nsuming a mo ld c a lle d a flo to xin. Whe n c o nsum e d , a flo to xin m ust b e d e to xifie d b y the live r, c a using this o rg a n to wo rk o ve rtim e . If yo u d o c ho o se to c o nsume p e a nuts, c he c k e a c h a nd e ve ry o ne fo r mo ld . Pum p kin se e d s a re hig h in zinc , a n im m une syste m b o o sting m ine ra l. Ra w p ump kin se e d s, w e ll c he w e d , a re e ffe c tive in d riving p a ra sitic w o rm s o ut o f the inte stina l tra c t. I sa y, “ A ha nd ful o f ra w p ump kin se e d s a d a y he lp s ke e p the d o c to r a wa y.”

37

Tree of Life – Summer © by Gwen Ingram, www.eye -dias.com

The Nutrie nt Da ta Ta b le o n the fo llo w ing p a g e is re p rinte d fro m The C ra c ke r, Ja nua ry 2000, p ub lishe d b y the Inte rna tio na l Tre e Nut C o unc il.

38

N utrie nts in 1 0 0 G ra m s o f Tre e N uts Nutrie nt

Units

Almond

C a lo rie s Pro te in

Kc a G

578 21

574 15

628 15

716 8

691 9

567 21

654 15

To ta l Fa t

G

51

46

61

76

72

46

65

C a rb o hyd ra te

G

20

33

17

13

14

27

14

Fib e r

G

12

3

10

8

10

10

7

Sug a rs

Mg

5

Na

4

4

4

8

3

C a lc ium

Mg

248

45

114

70

70

108

104

Iro n

Mg

4

6

5

3

3

4

3

Ma g ne sium

Mg

295

260

163

118

121

120

158

Pho sp ho rus

Mg

474

490

290

196

277

485

346

Po ta ssium

Mg

728

565

680

363

410

1033

441

So d ium

Mg

1

16

0

5

0

1

2

Zinc

Mg

3

6

2

1

5

2

3

Co ppe r

Mg

1

2

2

1

1

1

2

Ma ng a ne se

Mg

3

1

6

3

4

1

3

Se le nium

Mc

8

12

4

4

6

8

5

Vita min C

Mg

0

0

6

1

1

2

1

Thia min

Mg

0.2

0.2

0.6

0.7

0.7

0.8

0.3

Rib o fla vin

Mg

0.8

0.2

0.1

0.1

0.1

0.1

0.1

Nia c in

Mg

4

1

2

2

1

1

2

Pantothenic Acid

Mg

0

1

1

1

1

1

Vita min B6

Mg

0.1

0.3

0.6

0.4

0.2

1.7

0.5

Fo la te

Mc

29

69

113

10

22

50

98

Vita min B12

Mc

0

0

0

0

0

0

0

Vita min A

IU

10

0

40

0

77

533

41

Vita min E

Mg

26

1

15

1

4

4

3

Sa turate d Fa t

G

4

9

4

12

6

4

6

Monounsaturated

G

32

27

46

59

41

25

9

Polyunsaturated

G

12

8

8

1

22

14

47

Lino le ic Ac id

G

12

8

8

1

21

14

38

Lino le nic Ac id

G

0

0

0

0

1

0

9

Phyto ste ro ls

G

120

158

96

114

102

214

72

0

0

0

0

0

0

0

C ho le ste ro l Mg

Cashew

Hazelnut

Macadamia

Pecan

Pistachio

Walnut

(Emp ha sis mine )

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Sprouts Mo st sp ro uts a re e a sily d ig e stib le b e c a use o f the ir hig h c o nte nt o f a va ila b le e nzym e s a nd b e c a use the sp ro uting p ro c e ss p re d ig e sts the nutrie nts o f the se e d . Te sts ha ve sho wn tha t whe n se e d s a re sp ro ute d , the ir nutrie nt c o nte nt inc re a se s b y 50 to 400 p e rc e nt (Rita Ro m a no , Dining in the Ra w ). Sp ro uts ha ve 10 to 30 tim e s m o re nutrie nts tha n the ve g e ta b le s tha t the y g ro w into . Tha t’ s no t a ll. Sp ro uting a g ra in like whe a t turns it fro m a n a c id - fo rming fo o d into a n a lka line -fo rming o ne . To se e why this is imp o rta nt , re fe r to “ Ac id / Alka line Ba la nc ing ” in c ha p te r 7. Sp ro uting is a s e a sy a s 1-2-3 . • So a k yo ur se e d s in p ure w a te r fo r a b o ut 8 ho urs (e xc e p t b uc kw he a t). • Dra in the w a te r o ff the se e d s a nd rinse the m 2 to 3 tim e s d a ily. • Ha rve st the sp ro uts w he n the y g ro w ro o ts! Mo st sp ro uts c a n b e g ro wn in the d a rk b ut d a rkne ss is no t ne c e ssa ry. The le a fy o ne s like a lfa lfa ne e d d a ylig ht to b e c o me g re e n. O nc e the sp ro uts a re m a ture , sto re the m in the re frig e ra to r, in a b re a tha b le c o nta ine r a s the y a re a live a nd ne e d to b re a the , rinsing o nc e e ve ry thre e d a ys b ut id e a lly e a te n a s so o n a s p o ssib le . Buc kw he a t ne e d s o nly tw o ho urs to so a k a nd m ust b e rinse d fre q ue ntly. If so a ke d lo ng e r the y m a y b e c o me slimy. Buc kwhe a t is no t sug g e ste d fo r tho se ne w to sp ro uting . I ha ve b e e n sp ro uting a ll typ e s o f g re e ns a nd g ra ins in m y c a m p e r fo r ye a rs, whic h le a d s m e to b e lie ve tha t it c a n b e d o ne a lm o st a nywhe re , b y a nyo ne . I p e rso na lly d o no t e a t sp ro ute d b e a ns o fte n b e c a use the y so me time s c re a te g a s in my syste m. I re fra in fro m e a ting a lfa lfa sp ro uts b e c a use the y a re sa id to c o nta in a sub sta nc e c a lle d c a ra ya nine whic h is susp e c te d o f c a using a d ve rse e ffe c ts o n the he a lth o f so m e p e o p le . I a lso a vo id e a ting b uc kw he a t g re e ns (sp ro ute d b uc kwhe a t se e d s d o no t se e m to b e a p ro b le m) b e c a use o f a na tura lly o c c urring sub sta nc e c a lle d fa g o p yrin o c c urring in the g re e n le a f. This sub sta nc e is kno wn to c a use hyp e rse nsitivity to sunlig ht in a nima ls a nd so me p e o p le . Fa g o p yrin c a n c a use the skin to turn re d o r p ink a nd d e ve lo p a b urning se nsa tio n w he n e xp o se d to the sun. I d o e a t sp ro ute d ka m ut (a n unhyb rid ize d stra in o f w he a t). O the r sp ro uts tha t a g re e w ith m e a nd I e njo y e a ting inc lud e c lo ve r, fe nug re e k, m usta rd , b ro c c o li, ra d ish, o nio n a nd sunflo we r in re a so na b le q ua ntitie s. I use so me o f the se sp ro uts to sp ic e my fo o d ra the r tha n using d rie d sp ic e s tha t ha ve lo st m uc h o f the ir nutritio na l va lue a nd vib ra nc y.

40

Gr een Foods The he a ling p o we r o f g re e n fo o d s is e xtra o rd ina ry. C hlo ro p hyll is the sub sta nc e tha t g ive s g re e n p la nts the ir c o lo r. He m o g lo b in (re d c e lls) in hum a n b lo o d a nd c hlo ro p hyll (p la nt b lo o d ) a re ve ry simila r. The y ha ve simila r a to ms g ro up e d a ro und a n a to m o f me ta l. The o nly d iffe re nc e is tha t the me ta llic a to m in he mo g lo b in is iro n while in c hlo ro p hyll it is m a g ne sium (thus c hlo ro p hyll is a n e xc e lle nt so urc e o f m a g ne sium ). This m a y e xp la in w hy c hlo ro p hyll ha s the p o w e r to b uild hum a n b lo o d a nd inc re a se the o xyg e n -c a rrying c a p a c ity o f o ur b lo o d . Dise a se -p ro m o ting a na e ro b ic b a c te ria c a nno t live in the p re se nc e o f o xyg e n. So a s we ing e st c hlo ro p hyll-ric h fo o d s, we c a n sup e r-o xyg e na te o ur b o d ie s a nd fig ht o ff the a na e ro b ic b a c te ria . C hlo ro p hyll ha s b e e n suc c e ssfully use d fo r d e o d o riza tio n a nd ha s the p o we r to d e stro y b a d b re a th tha t e ma na te s fro m the sto ma c h. It is c o mmo nly so ld in he a lth fo o d sto re s fo r tha t p urp o se a nd ha s use d with suc c e ss fo r hig h b lo o d p re ssure , a ne mia , a nd so me sto ma c h a ilm e nts. A juic e r is a n e a sy wa y to g e t la rg e a mo unts o f c hlo ro p hyll into yo ur b o d y fa st; so me so urc e s sa y it c a n b e a ssim ila te d in 20 to 30 m inute s. “ G re e n juic e s c le a nse the b o d y o f p o lluta nts a nd ha ve a re juve na ting e ffe c t. Ma d e fro m a va rie ty o f g re e n ve g e ta b le s, g re e n juic e s a re ric h in c hlo ro p hyll, whic h he lp s to p urify the b lo o d , b uild re d b lo o d c e lls, d e to xify a nd he a l the b o d y, a nd p ro vid e the b o d y with fa st e ne rg y.” (Ba lc h a nd Ba lc h p g . 717) My fa vo rite so urc e s o f c hlo ro p hyll a re c o mmo n sa la d g re e ns suc h a s ro ma ine le ttuc e , b o k c ho y, p a rsle y, a nd ka le . The re is a w id e va rie ty o f g o urme t g re e ns to c ho o se fro m in mo st sup e rma rke ts a nd e sp e c ia lly Asia n ma rke ts suc h a s m izuna , ta t so i, b a b y le ttuc e s o f m a ny va rie tie s a nd g re e n sp ic e s suc h a s b a sil. I a lso e njo y c o nc e ntra te d so urc e s suc h a s b a rle y g re e n p o wd e r a nd c hlo re lla (a va ila b le a t he a lth fo o d sto re s). Whe the r yo u g e t it thro ug h juic ing le a fy g re e ns o r whe a tg ra ss, e a ting g re e n sa la d s, mixing up g re e n p o wd e rs, o r p o p p ing g re e n p ills, g e t yo ur d a ily d o se o f c hlo ro p hyll fo r a he a lthy, c le a n sm e lling b o d y!

Grai ns Whe n w he a t is p ro c e sse d to b e c o m e w hite flo ur, it ha s a t le a st tw e nty-five kno wn nutrie nts re mo ve d fro m it in the re fining p ro c e ss. Ye t, it is fo rtifie d with o nly

five . The se five a d d e d nutrie nts a re B1 (thia mine ), B2 (rib o fla vin), B3 (nia c in), fo lic a c id a nd iro n. The whe a t g ro wn to d a y ha s b e e n hyb rid ize d a nd is ve ry d iffe re nt fro m the w he a t g ro w n d uring the Bro nze Ag e . This d iffe re nc e mig ht e xp la in why whe a t a lle rg ie s a re so wid e sp re a d . O f a ll the g ra ins, w he a t c a use s the mo st a lle rg ic re a c tio ns. G lute n c o mp rise s a p p ro xim a te ly 78 p e rc e nt o f the to ta l p ro te in in mo d e rn whe a t , a nd g lute n c o nta ins a n inte stina l irrita nt c a lle d g lia d in. G lute n is hid d e n in a ve ry la rg e p e rc e nta g e o f p ro c e sse d fo o d s. In a d d itio n to whe a t , rye , b a rle y, sp e lt, ka mut, a nd tritic a le a lso c o nta in g lute n. It is the g lute n in flo ur tha t c a use s ma ny whe a t a lle rg ie s (fro m m o d e ra te to se ve re ), a nd it is a lso g lute n tha t g ive s whe a t flo ur its g lue -like p ro p e rtie s. In fa c t, child re n a re o fte n g ive n white flo ur to mix

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w ith w a te r to m a ke g lue b e c a use it d rie s ha rd a nd stiff. Ho we ve r, if yo u d o the sa me with who le -whe a t flo ur, it will no t d ry ha rd no r will it func tio n a s g lue . Thus white fo ur is a m a jo r c a use o f c o nstip a tio n. C e lia c Sp rue is the na m e g ive n to the c o nd itio n o f se v e re g lute n into le ra nc e . The mo st c o mmo n symp to m is g a stro inte stina l d istre ss suc h a s g a s, a b d o m ina l p a in, a nd d ia rrhe a . The ha rd e r to a sso c ia te sym p to m s inc lud e a ne m ia , d e p re ssio n, fa tig ue , jo int p a in, he a d a c he s (inc lud ing mig ra ine s), infe rtility, skin ra she s, la c to se into le ra nc e , stunte d g ro wth in c hild re n, sc hizo p hre nia , a nd w e ig ht lo ss (c a use d b y the ina b ility to a b so rb nutrie nts). Fo r in-d e p th lists o f g lute n c o nta ining fo o d s, c o nta c t the C e lia c Sp rue Asso c ia tio n/ USA a t www.c sa c e lia c s.o rg , o r the C e lia c Dise a se Fo und a tio n a t www.c e lia c .o rg . Fo r in d e p th info rma tio n o n g lute n se nsitivity, the b o o k Da ng e ro us G ra ins b y Ja m e s Bra ly, M.D. a nd Ro n Ho g g a n, M.A. is ve ry info rm a tive. Am a ra nth is sp o ke n o f in the Ea t the We e d s Se c tio n. Ka m ut is a g o o d a lte rna tive to the mo re c o mmo n typ e s o f whe a t ( inc lud ing so ft a nd ha rd re d w inte r w he a t). Be c a use ka m ut is a n a nc ie nt unhyb rid ize d fo rm o f whe a t, ma ny p e o p le who a re into le ra nt o f mo d e rn hyb rid ize d sp e c ie s d o no t re a c t to ka mut (p e o p le with c e lia c d ise a se c a nno t to le ra te ka m ut). Ka mut c o nta ins a p p ro xima te ly 40 p e rc e nt mo re p ro te in tha n m o d e rn w he a t a nd ha s a ll 8 e sse ntia l a mino a c id s. In the re c ip e s se c tio n, yo u c a n find d ire c tio ns o n ho w to m a ke Esse ne b re a d (sp ro ute d g ra in b re a d ) fro m ka m ut. Mille t c a n sa fe ly b e c o nsume d b y tho se with c e lia c d ise a se b e c a use it is c o m p le te ly fre e o f g lute n. O a ts a re ste a me d b e fo re g o ing to ma rke t unle ss yo u p urc ha se o a t g ro a ts fo r sp ro uting . O a ts a re t he o nly g ra in tha t is a lm o st a lw a ys so ld a s a o ne hund re d p e rc e nt w ho le g ra in. If yo u find yo urse lf a t a re sta ura nt c ra ving a g ra in, o rd e r o a tm e a l to b e sure yo u’ re g e tting a who le g ra in fo o d . It is a lso e a sy to e njo y o a tme a l witho ut c o o king . So a k a b o wl o f “ slo w c o o k” (a s o p p o se d to insta nt, whic h is m o re p ro c e sse d ) o a ts in the re frig e ra to r o r, if yo ur ho use is no t to o w a rm , the c o unte r o ve rnig ht. In the m o rning , yo u w ill ha ve d e lic io us o a tm e a l w ith a sim ila r c o nsiste nc y a s if it ha d b e e n c o o ke d . Ma ny p e o p le ha ve to ld m e tha t the y d id no t like o a tme a l b ut fo und so a ke d o a tme a l to b e e njo ya b le . In re fe re nc e to o a ts, the Am e ric a n He a rt Asso c ia tio n sta te s tha t it , “ Me e ts Am e ric a n He a rt Asso c ia tio n fo o d c rite ria fo r sa tura te d fa t a nd c ho le ste ro l fo r he a lthy p e o p le o ve r a g e tw o .” The fa c t tha t c ho le ste ro l is m a nufa c ture d in the live r o f a nim a ls, a nd a ll p la nts a re fre e o f c ho le ste ro l, m a ke s this a n a m using sta te m e nt to m e . Tho ug h b o th ro lle d o a ts a nd wild ric e ha ve b e e n ste a me d b e fo re the y g o to m a rke t a nd a re no lo ng e r living fo o d s, the y a re still fa r sup e rio r to whe a t flo ur p ro d uc ts like b re a d a nd p a sta . Q uino a (p ro no unc e d ke e n-wha h) is p e rha p s the m o st a m a zing g ra in o f a ll. The Wo rld He a lth O rg a niza tio n sta te s tha t this So uth Ame ric a n na tive is a c o mp le te p ro t e in with a n a mino a c id p ro file simila r to tha t o f, a nd a t le a st e q ua l to , c o w’ s milk. It is 16 p e rc e nt p ro te in (m o re tha n a ny o the r g ra in), is a g o o d so urc e o f mine ra ls a nd c o nta ins mo re c a lc ium tha n c o w’ s milk. It is a g o o d

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so urc e o f B vita mins, Vita m in E, iro n a nd p ho sp ho rus. Q uino a he lp s to a lka linize the b o d y. It is a lso sa id to b e ve ry e a sy to d ig e st, a n imp o rta nt fa c to r fo r nutrie nt a b so rp tio n. This g ra in is a lso e a sy to sp ro ut. So a k it o ve rnig ht, d ra in the wa te r a nd rinse it 3 tim e s p e r d a y. Usua lly w ithin fo rty-e ig ht ho urs it will b e re a d y a nd tiny ta ils will b e visib le . I e njo y e a ting q uino a sp ro ute d w ith so m e e xtra -virg in o live o il a nd ra w a p p le c id e r vine g a r. So me p e o p le find it to o c he wy this wa y, b ut o the rs lo ve it! Q uino a c o m e s in a va rie ty o f c o lo rs a nd I und e rsta nd tha t the re a re a p p ro xim a te ly 1000 va rie tie s. Spe lt is simila r to ka mut a nd is my se c o nd c ho ic e in g ra ins if ka mut is no t a va ila b le . Te ff ha s a hig h c o nc e ntra tio n o f nutrie nts. This g ra in is ve ry hig h in c a lc ium, a nd c o nta ins hig h le ve ls o f p ho sp ho rus, c o p p e r a nd iro n . The iro n fro m te ff is e a sily a b so rb e d b y the b o d y. Te ff is hig h in p ro te in. It is c o nsid e re d to ha ve a n e xc e lle nt a mino a c id c o m p o sitio n ( inc lud ing a ll 8 e sse ntia l a mino a c id s fo r huma ns) a nd ha s hig he r lysine le ve ls tha n whe a t o r b a rle y. Te ff is sa id to stim ula te the flo ra o f the la rg e inte stine a nd is hig h in c a rb o hyd ra te s a nd fib e r. It c o nta ins no g lute n, so it is a p p ro p ria te fo r tho se with g lute n into le ra nc e o r C e lia c d ise a se . Wild ric e is a lwa ys ste a me d b e fo re g o ing to ma rke t. It is a g ra in tha t c a n b e e a te n w itho ut furthe r c o o king . O ne must first so a k it until so me o f the g ra ins sp lit d o wn the mid d le . So a king time va rie s o n the b a t c h a nd c a n ta ke fro m o ve rnig ht to se ve ra l d a ys. (I e ve n ha d a b a tc h o nc e tha t ne ve r sp lit.) Yo u sho uld c ha ng e the wa te r d a ily. I so a k my ric e in the re frig e ra to r a fte r the first d a y. Afte r so me o r mo st g ra ins ha ve sp lit o p e n, I a d d a p p le c id e r vine g a r, o live o il a nd c ho p p e d re d p e p p e rs to m a ke a nic e d ish. I sho uld no te he re tha t the te xture o f so a ke d ric e is c he wie r tha n c o o ke d ric e a nd c a n b e to o to ug h fo r p e o p le w ith ve ry b a d te e th.

Tea In C hina , it is wid e ly b e lie ve d tha t g re e n te a is a so urc e o f Vita min C . Sinc e Vita min C is d e stro ye d b y he a t, we a re le ft with the q ue stio n, is this b e lie f va lid ? Ac c o rd ing to Kit C ho w a nd Io ne Kra m e r in the b o o k, All the Te a in C hina , re se a rc h w a s d o ne in C hina o n the m e d ic ina l p ro p e rtie s o f tea s. “ He a t d e struc tio n d o e s o c c ur, b ut no t in te a (g re e n te a ). So me thing , a s ye t und e te rmine d , a p p a re ntly he lp s sta b ilize Vita min C .” Is it b e c a use g re e n te a c o nta ins p o we rful a ntio xid a nts c a lle d p o lyp he no ls? G re e n te a ha s b e e n sho wn to c o m b a t sto m a c h a nd skin c a nc e rs, a nd to b o o st the immune syste m (O d y p g . 44). The a mo unt o f Vita min C va rie s g re a tly d e p e nd ing o n g ro wing c o nd itio ns, the a g e o f the le a ve s a t p ic king time , a nd ho w lo ng the y ha ve b e e n sto re d . Ja p a ne se te sts fo und tha t te a sto re d thre e ye a rs ha d lo st a ll its Vita m in C . As fo r b la c k te a , a utho ritie s ha ve lo ng b e lie ve d tha t a lmo st a ll its Vita min C is d e stro ye d d uring fe rm e nta tio n. The fe rm e nta tio n p ro c e ss inte nsifie s the stimula nt p ro p e rtie s o f the te a le a ve s. Ta nnins fo und in te a re d uc e iro n a b so rp tio n. Mine ra l a na lyse s in my c linic a l p ra c tic e ha ve sho wn tha t b la c k te a d rinke rs a c c umula te hig h le ve ls o f the to xic mine ra l c a d mium. I d o no t

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re c o m m e nd b la c k te a fo r a nyo ne a nd e sp e c ia lly tho se with sto ma c h ulc e rs o r a c id re flux b e c a use b la c k te a c a n stim ula te g a stric a c id p ro d uc tio n. While tra ve ling in Asia , I visite d a te a p la nta tio n. Imme d ia te ly up o n e nte ring the b uild ing whe re the b la c k te a is fe rm e nte d , I b e c a m e na use a te d fro m the o d o r re le a se d fro m the fe rme nta tio n p ro c e ss. I ha ve n’ t b e e n na use ate d b y a nything sinc e , o r fo r a s m a ny ye a rs a s I c a n re m e m b e r b e fo re tha t. Re g a rd ing he rb a l te a s, so me , suc h a s ro o ts a nd b a rks ne e d lo ng e r he a ting tim e s. Othe rs, suc h a s flo we rs a nd le a ve s c a n ha ve the ir me d ic ina l p ro p e rtie s d e stro ye d b y b o iling a nd d o no t ne e d to b e he a te d fo r muc h time a t a ll. Fo r le a ve s a nd flo we rs, I b e lie ve the infusio n me tho d is b e st. Pla c e yo ur he rb s in a stra ine r line d w ith a no nb le a c he d c o ffe e filte r. Pla c e the stra ine r o n to p o f a b o wl a nd p o ur ve ry ho t wa te r (no t b o ile d ) o ve r the he rb s. Wha t fills yo ur b o w l w ill b e the he rb a l te a . Fo r ro o ts, b a rks, b e rrie s, nuts a nd se e d s, I fe e l tha t the d e c o c tio n me tho d w o rks b e st. So a k the he rb s in d istille d w a te r o ve rnig ht to so fte n the m a nd the n simme r in a c o ve re d p o t fo r a t le a st 15 minute s. Stra in a nd d rink! Brig itte Ma rs c o ntrib ute d the fo llo wing info rma tio n o n c o ld wa te r infusio ns. “ The fo llo w ing flo w e rs ma ke d e lic io us sun te a s, witho ut the use o f a ny he a t. Fill a g la ss p itc he r with fre sh flo we rs (1 c up flo we rs to 1 g a llo n wa te r) fro m the list tha t fo llo ws. C o ve r with p ure wa te r. Allo w to ste e p in the sun (o r mo o nlig ht) fo r se ve ra l ho urs. Stra in a nd im b ib e the b e a uty o f fre sh flo we r infusio ns! The infusio n w ill ke e p up to fo ur d a ys in the re frig e ra to r.” I o fte n e njo y Sun Te a a nd I ho p e yo u w ill a lso ! Anise hysso p le a f a nd flo w e r (Ag a sta c he fo e nic ulum ) Be e b a lm le a f a nd flo w e r (Mo na rd a sp e c ie s) C a tnip le a f a nd flo w e r (Ne p e ta c a ta ria ) La ve nd e r flo w e r (La va nd ula sp e c ie s) Lila c flo w e r (Syring a sp e c ie s) Le m o n b a lm le a f a nd flo we r (Me lissa o ffic ina lis) Le m o n ve rb e na le a f (Alo ysia trip hylla ) Pe p p e rm int le a f a nd flo w e r (Me ntha p ip e rita ) Ro se flo w e r a nd hip (Ro sa sp e c ie s) Ro se m a ry le a f a nd flo w e r (Ro sm a rinus o ffic ina lis) Sp e a rm int le a f a nd flo w e r (Me ntha sp ic a ta )

Sea Sal t I wo uld like to c la rify the d iffe re nc e b e twe e n io d ize d / ko she r ta b le sa lt a nd unp ro c e sse d se a sa lt. To d o this, I q uo te Do nna G a te s, a utho r o f The Bo dy Ec o lo g y Die t . “ We ha ve n’ t b e e n e a ting sa lt in this c o untry. We ha ve b e e n e a ting this stuff in a b lue c a rd b o a rd b o x tha t ha s a little g irl with a n um b re lla o n it, a nd tha t’ s no t re a lly sa lt. In o rd e r to m a ke tha t stuff, the y to o k sa lt a nd re fine d a ll the mine ra ls o ut o f it, the y p ut in sug a r, b ic a rb o na te o f so d a a nd lo ts o f o the r c he m ic a ls. The y re a lly ho ne stly sho uld no t b e a llo w e d to c a ll tha t stuff sa lt. It

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c o nfuse d m illio ns o f Am e ric a ns fo r g e ne ra tio ns a nd g e ne ra tio ns into thinking tha t the y w e re e a ting sa lt. The n w e ra n into p ro b le m s w ith b lo o d p re ssure .” Io d ize d ta b le sa lt ha s ha d a ll the m ine ra ls re mo ve d b y p ro c e ssing tha t use s c he mic a ls suc h a s sulfuric a c id , c hlo rine , a nd hyd ro c hlo ric a c id . The sa lt is the n he a te d to te mp e ra ture s a ro und 400 d e g re e s to d ry it c o mp le te ly. Usa g e o f this typ e o f sa lt c a n le a d to e xc e ss io d ine b uild up in the b o d y a nd imp a ir thyro id func tio n. But unp ro c e sse d se a sa lt ha s num e ro us m ine ra ls inc lud ing io d ine (no t just so d ium a nd io d ine ) a nd d o e s no t thro w the b o d y o ut o f b a la nc e . Unp ro c e sse d se a sa lt, suc h a s C e ltic b ra nd ha nd -ha rve ste d sun-d rie d se a sa lt, c lump s to g e the r a nd d o e s no t w o rk in a sa ltsha ke r. This typ e o f sa lt is e ithe r p inc he d o ut o r use d in a sa lt g rind e r (sim ila r to a p e p p e r g rind e r). Whe n a sa lt g rind e r is no t a va ila b le , I so a k the ha rd sa lt c rysta ls in a sma ll a mo unt o f wa te r a nd the n p o ur the w a te r o n m y fo o d . This is the o nly typ e o f sa lt tha t I re c o mme nd . The re a re se ve ra l c o mp a nie s tha t p a c ka g e unp ro c e sse d se a sa lt o the r tha n C e ltic b ra nd . I ha rve st a nd sun-d ry my o wn se a sa lt, b ut tha t’ s a to p ic fo r a no the r b o o k. Mo st he a lth fo o d sto re s se ll se a sa lt tha t ha s a ntic a king a g e nts a nd is le ss p ro c e sse d tha n io d ize d ta b le sa lt. I sug g e st g o ing fo r the b e tte r unp ro c e sse d sa lts. The y c o st a little m o re b ut a re wo rth it b e c a use o f the ir he a th b e ne fits a nd the ir wo nd e rful fla vo r! Re a l unp ro c e sse d sa lt is ve ry a lka linizing to the tissue s a nd lo a d e d with tra c e mine ra ls. But d o n’ t o ve rd o it ; use this fo o d in ve ry sm a ll a mo unts.

Oc ean-Gr own Food Re a de rs Dig e st , Aug ust 2003, p rinte d a n a rtic le c a lle d , “ Hid d e n Da ng e rs In ‘ He a lthy’ Fo o d s.” re ve a ling sta rtling ne ws. The fo llo wing is a n e xc e rp t fro m the a rtic le . “ Ma ny Ame ric a ns a re ing e sting p o te ntia lly d a ng e ro us le ve ls o f me rc ury b y e a ting sto re -b o ug ht fish - g le a m ing , fre sh, he a lthy-lo o king fish tha t the y tho ug ht w a s g o o d fo r the m . Hig hto we r’ s [Inte rnist Ja ne Hig hto we r] find ing s ha ve trig g e re d a furo r a t the hig he st le ve ls o f the fe d e ra l g o ve rnme nt, c o nvinc e d C a lifo rnia to p o st wa rning s a t fish c o unte rs, a nd stirre d fe a rs tha t so me thing in o ur d ie t m a y b e c o nne c te d to m ushro o m ing rate s o f le a rning d isa b ilitie s. To d a y, ne a rly e ve ry sta te ha s issue d wa rning s a b o ut me rc ury in fish. Ac c o rd ing to the a rtic le , ma ny fish ha ve , o n o c c a sio n, b e e n re c o rd e d a s ha ving unsa fe le ve ls o f me rc ury. The wo rst a re swo rd fish, ma c ke re l, ma rlin, sha rk, king a nd tile fish. The se c o nd w o rst a re tuna , tro ut, re d sna p p e r, flo und e r, fre shw a te r b a ss, g ro up e r a nd ha lib ut.” Fish a nd she llfish a lso c a rry a hig h risk fo r m a ny fo o d -b o rne b a c te ria l illne sse s like sa lmo ne lla . ( Fo r furthe r info rm a tio n re fe r to “ Fo o d -Bo rne Illne sse s” in c ha p ter 7.) Be c a use m e rc ury is e xc re te d thro ug h b re a st m ilk a nd the c ha nc e o f lo we ring a c hild ’ s IQ inc re a se s a s the mo the r’ s b lo o d -me rc ury le ve l rise s, I c a utio n stro ng ly a g a inst the c o nsump tio n o f fish b y p re g na nt wo me n a nd nursing m o the rs. A muc h sa fe r wa y to g e t the nutrie nts tha t a re in fish witho ut the risks invo lve d in e a ting fish m e a t is to e a t lo we r o n the fo o d c ha in; in o the r w o rd s, e a t se a ve g e ta b le s.

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Huma ns ha ve a histo ry o f e a ting se a ve g e ta b le s (se a we e d s) d a ting b a c k tho usa nd s o f ye a rs. Se a ve g e ta b le s we re , a nd still a re , kno wn fo r the ir a b ility to p ro lo ng life , p re ve nt d ise a se , a nd im p a rt b e a uty a nd he a lth. Se a ve g e ta b le s w e re no t just e a te n in the Asia n c o untrie s; the Sc o ts a nd the Brito ns use d d ulse a nd Irish m o ss a s w e ll. The nutrie nt p ro file o f se a ve g e ta b le s is ve ry im p re ssive . C o m p a re d to la nd p la nts, the y c o nta in 10 to 20 tim e s the m ine ra l c o nte nt ( inc lud ing c a lc ium, io d ine a nd iro n ), a re hig h in p ro te in a nd ha ve a n a b und a nc e o f vita m ins a nd fib e r. Se a ve g e ta b le s a re ve ry lo w in c a lo rie s a nd fa t whic h ma ke s the m a n e xc e lle nt fo o d fo r tho se w ho w ish to lo se w e ig ht. The se a we e d s hijiki, a ra me , a nd wa ka me ha ve b e e n a na lyze d in the ir d rie d sta te . Ea c h c o nta ins m o re tha n te n tim e s the c a lc ium o f c o w’ s m ilk. Hijiki c o nta ins e ig ht tim e s the iro n in b e e f, a nd wa ka me a nd ke lp ha ve a b o ut fo ur tim e s the iro n in b e e f. Ke lp , ko m b u a nd a ra m e c o nta in 100 – 500 tim e s the io d ine in m a rine fish. O ne hund re d g ra m s o f no ri c o nta ins 35.6 g ra m s o f p ro te in. Ara m e a nd hijiki a re ric h in vita m ins a nd nia c in ( Na tura l Awa ke ning s, Ja nua ry, 2003 b y Ja n Lo nd o n). In a d d itio n, se a we e d s c o nta in a lg inic a c id , a p o lysa c c ha rid e c o m p o und tha t ha s the a b ility to c he la te (b ind c o m p o und s to re m o ve the m fro m the b o d y) he a vy m e ta ls like le a d a nd ra d io a c tive e le m e nts, a s we ll a s e xc e ssive so d ium (The Ne w Who le Fo o d Enc yc lo p e d ia b y Re b e c c a Wo o d , p a g e 360). The mo st c o mmo n se a ve g g ie s e a te n ra w, rig ht o ut o f the p a c ka g e , a re d ulse , ke lp a nd no ri. Mo st p e o p le find d ulse d e lic io us a s it m e lts in yo ur m o uth! All typ e s o f se a ve g g ie s m a y b e e a te n w itho ut c o o king ; yo u c a n so a k the m fo r e a sie r d ig e stio n a nd to im p ro ve the te xture a nd ta ste . Whe n I visit p ristine w a te rs, suc h a s the Mo nte re y Ba y Na tio na l Ma rine Sa nc tua ry in C a lifo rnia , I e a t the se a ve g e ta b le s d ire c tly o ut o f the o c e a n w ith o nly a sa lt w a te r rinse . I ha ve le a rne d tha t if the se a we e d is g ro wing in sha llo w wa te rs, a nd yo u p ic k it fro m its g ro wing p la c e , it is e d ib le . The o nly no n-e d ib le se a we e d s a re tho se tha t g ro w in d e e p wa te rs. So d o n’ t e a t se a w e e d tha t ha s w a she d up o n the b e a c h unle ss yo u c a n id e ntify it . I c a n ha rve st e no ug h se a w e e d in o ne d a y to la st m e a n e ntire ye a r. I sun-d ry it a nd sto re it in a irtig ht b a g s whe n fully d ry. C e rta in fish, suc h a s tuna , a re fo und to b e hig h in the to xic me ta l me rc ury, a nd c a n c a use a to xic b uild up in huma ns whe n e a te n. She llfish filte r la rg e a mo unts o f wa te r, a b so rb ing b a c te ria , viruse s, a nd na tura l to xins, suc h a s he a vy me ta ls a nd c he mic a l c o nta mina nts. The se c re a ture s, e sp e c ia lly o yste rs, c la ms a nd musse ls, c a n c a use mild to se ve re c a se s o f fo o d p o iso ning whe n c o nsume d if the y a re c o nta mina te d . She llfish c a n a lso b e c o me c o nta mina te d with sa lm o ne lla a nd / o r c a m p ylo b a c te r b a c te ria , e ithe r fro m fe c a l p o llutio n o f wa te r o r fro m imp ro p e r p ro c e ssing o r p re p a ra tio n. Se a ve g e ta b le s, ho we ve r, d o no t a b so rb the se to xins like the filte r fe e d e rs, whic h ma ke s the m muc h sa fe r tha n se a a nima ls. ( Na tura l Awa ke ning s, Ja nua ry 2003, Ja n Lo nd o n).

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Eat the Weeds Whe n mo st p e o p le lo o k a t a la wn full o f d a nd e lio ns the y se e we e d s. I se e p o we rful me d ic ine a nd nutritio us fo o d ! Da nd e lio n ha s ma ny me d ic ina l q ua litie s; it is a b lo o d a nd live r c le a nse r, a d iure tic , it inc re a se s b ile p ro d uc tio n, re d uc e s se rum c ho le ste ro l a nd uric a c id le ve ls, imp ro ve s func tio ning o f the kid ne ys a nd p a nc re a s, sp le e n, a nd sto m a c h, a nd ha s m a ny o the r b e ne fits! (Lo o k it up in a g o o d me d ic ina l he rb b o o k!) Da nd e lio n is hig h in b e ta c a ro te ne , lute in, Vita m ins B1, B2, B3, a nd C , a nd the m ine ra ls c a lc ium , m a g ne sium , iro n, m a ng a ne se , p o ta ssium, se le nium, a nd zinc . Ma ny o f the p la nts tha t g ro w in yo ur o w n b a c k ya rd a nd in va c a nt lo ts a re e d ib le a nd hig hly nutritio us. Ye t m o st p e o p le g o o ut to the sto re a nd sp e nd the ir mo ne y o n ic e b e rg le ttuc e tha t is ve ry lo w in nutritio n. Why? Pro b a b ly it is b e c a use the y we re ne ve r ta ug ht ho w o r w hy to e a t the na tive p la nts. I a ske d m y frie nd Fra nk C o o k w ho is a g ra d ua te o f the No rthe a st Sc ho o l o f Bo ta nic a l Me d ic ine (1995) to sa y a fe w wo rd s o n we e d s. He re is wha t he sa id . “ Pe rha p s yo u ha ve c o me to se e the we e d s a s yo ur frie nd s, b ut it is still a b e lie f b y ma ny p e o p le s tha t we e d s a re b a d a nd sho uld b e e ra d ic a te d b y a ny me a ns p o ssib le . The re a re ma ny we e d s tha t yo u c a n use fo r fo o d , te a s o r me d ic ine a nd fo r o the r b a sic ne e d s a s we ll. We e d s a lso o c c up y nic he s in c o mp le x w a ys tha t w e a re o nly b e g inning to und e rsta nd . “ The ma jo rity o f Ame ric a ns c o nsume o nly a c o up le o f d o ze n p la nt sp e c ie s in the ir d ie t, ye t a fe w hund re d ye a rs b a c k, the inha b ita nts o f this la nd c o nsume d o ve r 200 kind s o f p la nts in the ir d ie ts. This c ha ng e se e ms to b e a t the ro o t o f o ur a lie na tio n fro m the e a rth. “ I c o uld ra ttle o ff the imp re ssive fig ure s o f ho w we e d s fe e d us in m a c ro nutrie nt w a ys, b ut it w o uld ta ke up vo lum e s. We a re to ld tha t w e use o nly 10 p e rc e nt o f o ur b ra in c a p a c ity. Ma yb e a ll tho se ne uro ns tha t we d o n’ t c urre ntly use ne e d the nutrie nts hid d e n in the we e d s! We e d s ha ve b e e n he re w ith us sinc e w e c a m e to b e . The y sha p e d a nd fo rm e d us. “ G e t to kno w the w e e d s b e ne a th yo ur fe e t. G e t yo ur ha nd s o n so me g o o d we e d b o o ks, suc h a s Bo ta ny in a Da y, b y Tho m a s Elp e ls, w hic h te a c he s yo u to re c o g nize p la nt fa milie s. Kno w a d o ze n p la nt fa milie s a nd yo u will re c o g nize o ve r 75 p e rc e nt o f the p la nts tha t yo u m e e t! “ I wa nt to e nc o ura g e yo u to nib b le the p la nts tha t yo u a re g e tting to kno w! As yo u mo ve a b o ut thro ug h e a c h d a y, re a c h o ut a nd to uc h, sme ll, a d mire , a nd ye s, c e rta inly ta ste tho se p la nts whic h yo u ha ve c o me to kno w a s frie nd s. It c a n b e d e m o nstra te d tha t b y nib b ling we e d s, we o b ta in num e ro us m ic ro nutrie nts a nd c a ta lysts. I p e rso na lly nib b le o n pla nts thro ug ho ut the d a y a nd find tha t it he lp s m e to g ro und a nd c e nte r a nd a c c lim a te to the se tting I a m in, b e c a use I tra ve l a lo t. “ The na me s o f the mo st c o mmo n p la nt fa milie s a re : p e a , b uc kwhe a t, g ra ss, musta rd , mint, p a rsle y, g o o se fo o t a nd lily. Le a rn the m first; yo u will se e the m a ro und yo ur g a rd e n. Le a rn fro m a nd sha re with o the rs. G ro w to kno w the m a nd yo u will a lwa ys b e fe d ! The y a re wa iting to me e t yo u. Le a rn the m! Nib b le the m !”

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Brig itte Ma rs is a we ll kno w n he rb a list a nd a utho r. Yo u c a n re a d m o re a b o ut he r in the “ No te w o rthy Pe o p le ” se c tio n o f this b o o k. She ha s c o ntrib ute d the fo llo wing a rtic le o n w ild fo o d s w hic h inc lud e s g a the ring g uid e line s a nd so m e e xtra o rd ina ry w ild e d ib le p la nts a nd flo we rs! “ Thirty-so me ye a rs a g o I live d in a tip i o n a c o mmune in Re yno ld s, Misso uri. The re I le a rne d fro m the lo c a l hills p e o p le tha t mo st o f the we e d s p ulle d fro m g a rd e ns we re use ful e d ib le p la nts. Ra the r tha n c o m p o sting the se so c a lle d “ we e d s,” we wo uld inc o rp o ra te the m in m e a ls a nd thus d o ub le o r trip le the yie ld o f o ur g a rd e n. Wild fo o d s a re ha rd y. The y survive witho ut fe rtilize r o r we e kly wa te ring s fro m the g a rd e n ho se . So me , like d a nd e lio ns, c o ntinue to survive d e sp ite ma ny a tte m p ts to g e t rid o f the m ! The ir a b ility to o ve rc o m e a ll so rts o f a d ve rsity c a n im p a rt to us hum a ns a so urc e o f stre ng th a nd ve rsa tility. Wild thing s c a n furnish m o re nutritio n tha n the ir c ultiva te d p ro g e ny. The se a re p la nts no urishe d b y ra in, sunlig ht, m o o nlig ht, a nd wind . Le a rn to e njo y the fre shne ss o f a sa la d tha t wa s c o lle c te d five minute s b e fo re b e ing e a te n! O r e ve n e a t so me wild p la nts in na ture just fre sh se c o nd s a fte r g ra te fully p luc king a fe w p a rts. Lo ve the w e e d s tha t he a l a nd fe e d o ur ne e d s!” G a the ring G uide line s:

*Ma ke sure yo u a re c o lle c ting the p ro p e r sp e c ie s, b e c a use m a ny p la nts ha ve p o iso no us lo o ka like s. Bring a lo ng a g o o d g uid e o r a g o o d g uid e b o o k. *Be sure yo u a re c o lle c ting the c o rre c t p la nt p a rt. Fo r e xa mp le , b lue e ld e rb e rrie s a re w o nd e rful, b ut the le a ve s o f the p la nt a re to xic . *Do no t ha rve st a ny kno w n e nd a ng e re d sp e c ie s. *Ask p e rm issio n b e fo re g a the ring o n p riva te la nd . *If p o ssib le , w a te r p la nts the d a y b e fo re c o lle c ting . *Whe n ha rve sting fro m a g ro up o f p la nts, id e ntify the g ra nd fa the r/ m o the r p la nt a nd le a ve it to e nsure the c o ntinua tio n o f the stro ng e st o f the sp e c ie s. *Ne ve r ta ke m o re tha n 10 p e rc e nt o f a w ild p o p ula tio n o f p la nts. Le a ve so m e fo r the w ild a nim a ls! *Va ry the p la c e s yo u c o lle c t fro m . *Avo id c o lle c ting p la nts within 50 fe e t o f a b usy ro a d o r in a re a s tha t a re p o llute d o r ha ve b e e n tre a te d wit h p e stic id e s o r he rb ic id e s. *G a the r le a ve s a nd flo we rs in the mo rning , a fte r the d e w ha s rise n a nd b e fo re the sun is to o ho t. *G a the r le a ve s no t whe n the p la nt is a lre a d y flo we ring b ut b e fo re , whe n its e ne rg y w ill still b e in its le a ve s. *It is kind e r to ta ke a w ho le le a f ra the r tha n te a ring a le a f. *Re p la nt se e d s a s o fte n a s p o ssib le . *C o lle c t p la nts in a wa y a s to e nsure the c o ntinue d surviva l o f the sp e c ie s. Fo r e xa mp le , if a ll yo u ne e d a re the le a ve s a nd flo we rs, ta ke o nly the to p s. C utting a p la nt b a c k c a n a c tua lly he lp to p ro mo te ne w g ro wth. Le a ve the ro o ts to c o ntinue the ir g ro wing c yc le . Also he lp thin p la nts g ro wing to o c lo se to g e the r to he lp the o the r p la nts ha ve m o re ro o m . *C o m p o st he rb p a rts yo u d o no t e a t, o r use the m a s m ulc h o r in he rb a l p re p a ra tio ns.

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*Sing w hile c o lle c ting ! Be jo yful! Am a ra nth ( Ama ra nthus sp e c ie s) Pa rts use d : Le a f a nd se e d . Am a ra nth, a lso kno wn a s p ig we e d o r re d ro o t, is so p e rsiste nt tha t the G re e ks c o nsid e re d it a symb o l o f immo rta lity. Ama ra nth le a ve s c a n b e c o lle c te d b e fo re flo w e ring a nd e a te n ra w like sp ina c h. The se e d s c a n b e c o lle c te d in la te sum m e r o r a utum n, sp re a d o ut o n a p a p e r b a g , a nd a llo we d to d ry fo r se ve ra l d a ys. Using yo ur fing e rs, se p a ra te the se e d s fro m the c ha ff a nd use a c o la nd e r to se p a ra te the tw o . The se e d s the n c a n b e g ro und o r use d a s flo ur a nd a d d e d to d e hyd ra te d b re a d s. Am a ra nth le a ve s a re c o nsid e re d a string e nt a nd d iure tic . Am a ra nth le a f te a ha s b e e n utilize d to tre a t d ia rrhe a , d yse nte ry, a nd e xc e ssive me nstrua l b le e d ing . Ama ra nth d o e s c o nta in so me o xa la te s, whic h c a n inhib it c a lc ium a b so rp tio n, so b e sure yo ur d ie t c o nta ins c a lc ium if inc o rp o ra ting mo re tha n sm a ll a m o unts o f a m a ra nth. C hic kwe e d ( Ste lla ria m e d ia ) Pa rts use d : Le a f, flo we r, a nd ste m. Mo re tha n thirty b ird sp e c ie s, inc lud ing c hic ke ns, a re kno wn to e a t this p la nt. C hic kwe e d a c tua lly m a ke s a n e xc e lle nt g ro und c o ve r, a s it g ro w s o utw a rd inste a d o f up wa rd . Its ve ry p re se nc e ind ic a te s a fe rtile so il, a nd it he lp s the so il re ta in its nitro g e n c o nte nt. C hic kw e e d is d e lic a te a nd d e lic io us. The le a ve s, flo we rs a nd ste ms c a n b e inc lud e d in sa la d s o r ma d e into so up s. It ke e p s we ll in the re frig e ra to r fo r up to a c o up le o f we e ks. C hic kwe e d is kno wn fo r its hig h Vita min C c o nte nt. Tra d itio na lly, it ha s b e e n use d to stre ng the n fra il p e o p le . It ha s so o thing a nd a nti-infla mma to ry p ro p e rtie s a nd c a n b e p re p a re d a s a te a fo r b la d d e r irrita tio n, b ro nc hia l irrita tio n a nd ulc e rs. It is a n e xc e lle nt sa lve ing re d ie nt, he lp ing to so o the e ve rything fro m d ia p e r ra sh to p so ria sis. Da nde lio n ( Ta ra xa c um o ffic ina le ) Pa rts use d : Le a f, flo w e r, a nd ro o t. Tho ug h mo st p e o p le re g a rd this p la nt a s a nuisa nc e , d a nd e lio n is ric h in use s. The le a ve s a re e d ib le in the sp ring time , b e fo re the p la nt flo we rs, a nd a re hig h in iro n a nd b e ta-c a ro te ne . The le a ve s a lso ha ve a d iure tic e ffe c t. Mo st c he mic a l d iure tic s d e p le te the b o d y o f p o ta ssium, b ut d a nd e lio n g re e ns, in c o ntra st, a re ric h in this m ine ra l. Da nd e lio n b lo sso ms c a n b e se p a ra te d fro m the c a lyx a nd sp rinkle d o n sa la d s. The y c o nta in lute in, a nutrie nt b e ne fic ia l fo r the e ye s. Da nd e lio n ro o ts a lso a re e d ib le . We like to d ig the m up , sc rub the m, a d d a b it o f o live o il a nd Na m a Sho yu, a nd the n d e hyd ra te the m a b it. De lic io us! Da nd e lio n ro o t te a ha s lo ng b e e n use d to imp ro ve skin c o nd itio ns suc h a s a c ne a nd e c ze ma a nd imp ro ve s live r func tio n.

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Kno twe e d ( Po lyg o num e re c tum, P. a vic ula re ) Pa rts use d : Ab o ve g ro und

p la nt a nd se e d . Kno twe e d , a lso kno wn a s d o o rma t g ra ss, is c o nsid e re d a n im p o rta nt kid ne y he rb ; it is a va lua b le d iure tic a nd c a n b e use d to e lim ina te kid ne y sto ne s. The g e nus na me is d e rive d fro m the G re e k p o lys, me a ning ‘ m a ny’ , a nd g o ny, me a ning ‘ kne e s’ , in re fe re nc e to the ma ny jo inte d ste ms o f the p la nt. This is p e rha p s wha t le d kno twe e d to b e use d a s a te a re me d y fo r sw o lle n a rthritic jo ints a nd kne e s. Its hig h silic a c o ntent m a ke s it a g o o d re m e d y fo r stre ng the ning the lung s’ c o nne c tive tissue . Whe n kno twe e d ste ms a re yo ung a nd te nd e r, b e twe e n 6 to 8 inc he s in he ig ht, the y c a n b e c o lle c te d , c ho p p e d fine a nd a d d e d to sa la d s. The se e d s c a n a lso b e c o lle c te d a nd use d a s a g ra in. La m b sq ua rte r ( C he no p o d ium a lb um ) Pa rts use d : Le a f a nd se e d . The g o o se fo o t-sha p e d le a ve s o f this a b und a nt p la nt ha ve lo ng b e e n use d a s a no urishing fo o d d uring tim e s o f w a r a nd fa m ine . The le a ve s ta ste like sp ina c h b ut a re muc h e a sie r to g ro w a nd a re e ven mo re nutritio us. Be ing ric h in iro n, la m b sq ua rte r is c o nsid e re d a re m e d y fo r a ne m ia . The se e d s c a n a lso b e c o lle c te d a nd use d a s a g ra in. Ma lva ( Ma lva ne g le c ta) Pa rts use d : Le a f, flo w e r, a nd se e d . Ma lva le a ve s a re so o thing a nd a nti-infla mma to ry. The y c a n b e e a te n b y the m se lve s o r a d d e d to so up s; the ir ric h m uc ila g e c o nte nt he lp s thic ke n the p o t’ s c o nte nts. Ma d e into a te a , ma lva le a ve s a re a tra d itio na l me d ic ine fo r so re thro a ts a nd ulc e rs. The y a lso ma ke a simp le p o ultic e fo r tre a ting skin ra she s, b urns a nd inse c t b ite s. The le a ve s a re ve ry ric h in b e ta c a ro te ne a nd ha ve b e e n inc lud e d in te a s a nd syrup s fo r he lp ing c o ug hs a nd irrita te d lung c o nd itio ns. The d e lic a te p ink a nd white flo we rs a re a lo ve ly a nd e d ib le a d d itio n to g ra c e the d inne r p la te . The se e d s a re e d ib le a nd c a n b e e a te n ra w o r e ve n p ic kle d . The se e d s ha ve a hig h m o isture c o nte nt; w he n w a te r is sc a rc e , the y c a n b e use d to m o iste n the m o uth. Musta rd ( Allia ria p e tio la ta , A. o ffic ina lis, Bra ssic a junc e a , B. sina p io d e s, C a rd a ria d ra b a , De sc ura nia sp e c ie s, Le p id ium p e rfo lia tum, Sina p sis a lb a , Sisym b rium o ffic ina le ) Pa rts use d : Le a f, se e d , se e d p o d , a nd flo we r. Musta rd is a n a nnua l g ro w ing fro m 1 to 8 fe e t in he ig ht, d e p e nd ing o n the sp e c ie s. Musta rd flo we rs ra ng e in c o lo r fro m white , p ink, ye llo w, a nd p urp le , b ut a ll ha ve fo ur p e ta ls in the sha p e o f a c ro ss w ith fo ur se p a ls, six sta m e ns a nd o ne p istil. Bo th the se e d s a nd le a ve s a re use d a s fo o d a nd m e d ic ine . Musta rd is c o nsid e re d a ntise p tic , e xp e c to ra nt, rub ifa c ie nt a nd stimula nt. It ha s b e e n use d me d ic ina lly to tre a t c hilb la ins, c o ug h, a nd re sp ira to ry c o ng e stio n. Musta rd stim ula te s a p p e tite a nd g a stric juic e s. Its q ua litie s a re p ung e nt a nd ho t. Le a ve s c a n b e c ho p p e d a nd m ixe d w ith o the r m ild e r g re e ns in a sa la d . Flo w e rs a re e d ib le in sa la d s a nd a s a g a rnish. Yo ung se e d p o d s a re a lso e d ib le . Se e d s a re use d in p ung e nt sa uc e s. The re a re no p o iso no us musta rd s, ho we ve r, e a t o nly in m o d e ra tio n a s m usta rd s d o c o nta in so m e irrita ting o ils tha t c a n c a use inte stina l irrita tio n.

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Ne ttle s ( Urtic a d io ic a ) Pa rt use d : Yo ung p la nt. Ne ttle s a re p ro b a b ly b e st

kno wn fo r the ir sting . The tiny ha irs o f the p la nt c o nta in fo rmic a c id , the sa me sting ing sub sta nc e tha t c a use s p a in fro m a nt b ite s. The ha irs a lso c o nta in c ho line a c e tyltra nsfe ra se , a c e tlylc ho line , c ho line , a nd se ro to nin. The re a re a c tua lly he a lth b e ne fits to the sting s, suc h a s in re lie ving a rthritis p a in. Mo st p e o p le w ill w a nt to w e a r g lo ve s a nd use sc isso rs w he n c o lle c ting ne ttle s. Ho we ve r, p e o p le in the kno w ha ve le a rne d tha t g e tting stung b y ne ttle s is ve ry the ra p e utic a nd re lie ve s p a in a nd infla mma tio n. I ha ve se ve ra l frie nd s tha t “ w ha c k” the ir w rists in the ne ttle p a tc h to re lie ve the so re ne ss fro m p la ying g uita r a ll nig ht lo ng . Yo ung ne ttle s sho o ts c a n b e fine ly c ho p p e d a nd ma rina te d in a b it o f o live o il, Ce ltic sa lt, a nd le mo n juic e . Ne ttle s c a n a lso b e p ure e d in a fo o d p ro c e sso r to m a ke a p e sto. (Pure e ing the m d e a c tiva te s the sting .) Ne ttle s a re hig hly a lka line a nd ve ry ric h in iro n; the y a re mo re e ffe c tive tha n sp ina c h in b uild ing the b lo o d . The ir ric h sup p ly o f b e ta c a ro te ne a nd Vita min C stre ng the n the muc us me mb ra ne s. In fa c t, ne ttle s a re so ric h in nutrie nts tha t the y he lp c urb o ve re a ting . Ne ttle s a lso a re c o nsid e re d a nti-a lle rg e nic . Ta king ne ttle s in c a p sule , te a o r tinc ture fo rm b e fo re the ha y fe ve r se a so n e ve n b e g ins c a n minimize the a nnua l d isc o m fo rt o f ha y fe ve r. O nly yo ung ne ttle s p la nts sho uld b e c o nsum e d ; o nc e the p la nt sta rts to flo w e r, it b e c o m e s irrita ting to the kid ne ys w he n ing e ste d . Pursla ne ( Po rtula c a o le ra c e a ) Pa rt use d : Le a f. Tho ug h its c re e p ing suc c ule nt le a ve s se e m te na c io us inva d e rs, p ursla ne is truly a va lua b le p la nt. It is ric h in o me g a -3 fa tty a c id s a nd he lp ful in p ro te c ting the he a rt a nd lo we ring b lo o d p re ssure a nd c ho le ste ro l le ve ls. It is a c o o ling summe r ve g e ta b le ric h in b e ta c a ro te ne a nd Vita min C . No t o nly d o e s it ma ke a fine sa la d he rb , b ut is w o nd e rful in ra w so up s like g a zp a c ho . Vio le t ( Vio la o d o ra ta) Pa rts use d : Le a f a nd flo we r. As w e lo o k d e e p into sha d y a re a s, he a rt-sha p e d le a ve s a nd b rillia nt p urp le flo we rs a nno unc e the e ve r-p re se nt vio le t. Yo u m ig ht c a tc h its b e a utiful a ro m a b e fo re yo u g lim p se it. Vio le t le a ve s a re w o nd e rful in sa la d s. The flo w e rs a re in the ir p rim e in the sp ring . The le a ve s a nd flo we rs a re b o th hig h in Vita min C a nd a n e ste e me d re me d y fo r c o ug hs, fe v e rs a nd lung c o mp la ints suc h a s b ro nc hitis. The sme ll a nd fla vo r o f vio le ts is sa id to he lp c o m fo rt o ne w ho is g rie f stric ke n. Flo we rs, the se x o rg a ns o f p la nts, a d d g ra c e a nd b e a uty to a ny d ish yo u m a ke a nd a re a w o nd e rful a d d itio n to a ra w fo o d s d ie t. Be sure to use o nly o rg a nic a lly g ro wn o r wild e d ib le flo we rs, a s m a ny c o m m e rc ia l o ne s a re tre a te d w ith c he mic a ls.”

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The fo llo w ing c ha rt o f e d ib le flo w e rs ha s b e e n p ro vid e d b y Brig itte Ma rs. Fo r m o st flo we rs d o no t e a t the c e nte r, o nly the p e ta ls. Ac a c ia ( Ac a c ia sp e c ie s)

Ma rig o ld (Ta g e te s e re c ta , T. te nufo lia )

Anc husa (Anc husa o ffic ina lis, A. a zure a ) Anise hysso p (Ag a sta c he fo e nic ulum ) Ap p le b lo sso m s (Ma lus sp e c ie s) Arug ula (Eruc a sa tiva ) Ba c he lo r’ s b utto ns (C e nta ure a c ya nus) Ba na na (Musa sp e c ie s) Ba sil (O c im um b a silic um ) Be e b a lm (Mo na rd a sp e c ie s) Be g o nia (Hyb rid tub e ro us b e g o nia ) Bo ra g e (Bo ra g o o ffic ina lis) Bro c c o li (Bra ssic a o le ra c e a ) C a le nd ula (C a le nd ula o ffic ina lis) C a na ry c re e p e r (Tro p a e o lum p e re g rinum ) C a rna tio n (Dia nthus sp e c ie s) C a tta il (Typ ha la tifo lia )

Ma rjo ra m (O rig a num m a rjo ra na ) Me a d o w sw e e t (Filip e nd ula ulm a ria ) Mint (Me ntha sp e c ie s) Mulle in (Ve rb a sc um sp e c ie s) Musta rd (Bra ssic a sp e c ie s) Na sturtium (Tro p a e o lum m a jus) O kra (Ab e lm o sc hus e sc ule ntus) O nio n (Allium sp e c ie s) O ra ng e b lo sso m (C itrus sine nsis) O re g a no (O rig a num sp e c ie s) Pa nsy (Vio la w ittro c kia na ) Pa ssio nflo w e r (Pa ssiflo ra sp e c ie s) Pe a (Pisum sa tivum ) Pe o ny (Pa e o nia sp e c ie s) Pe p p e rm int g e ra nium (Pe la rg o nium to m e nto sum ) Pe tunia (Pe tunia hyb rid a )

C ha m o m ile (Ma tric a ria re c utita , C ha m a e m e lum no b ile ) C he rvil (Anthrisc us c e re fo lium ) C hic kw e e d (Ste lla ria m e d ia ) C hic o ry (C ic ho rium intyb us) C hive s (Allium sc ho e no p ra sum ) C hrysa nthe m um (C hrysa nthe m um m o rifo lium , C . c o ro na rium , De nd ra nthe m a g ra nd iflo ra ) C o ria nd e r, C ila ntro (C o ria nd rum sa tivum ) C o w slip (Prim ula ve ris) no t Am e ric a n c o w slip Da isy, Eng lish (Be llis p e re nnis) – no t Am e ric a n d a isy Da isy, o xe ye (C hrysa nthe m um le uc a nthe m um ) Da nd e lio n (Ta ra xa c um o ffic ina le ) Da y lily (He m e ro c a llis sp e c ie s) Dia nthus, c lo ve (Dia nthus c a ro p hyllus) Dill (Ane thum g ra ve o le ns) Eld e r flo w e r (Sa m b uc us c a na d e nsis o r S. c a e rule a ) Fe nne l (Fo e nic ulum vulg a re ) Fushia (Fuc hsia sp e c ie s) G a rlic (Tulb a g hia vio la c e a , Allium sa tivum ) G a rlic c hive s (Allium tub e ro sum ) G e ra nium (Pe la rg o nium sp e c ie s)

G la d io lus (G la d io lus sp e c ie s) Ha w tho rn (C ra ta e g us sp e c ie s) Hib isc us (Hib isc us sp e c ie s) Ho llyho c k (Alc e a ro se a ) Ho ne ysuc kle (Lo nic e ra ja p o nic a ) Ho p (Hum ulus lup ulus)

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Pine a p p le g ua va (Fe ijo a se llo w ia na ) Pine a p p le sa g e (Sa lvia e lle g a ns) Pinks (Dia nthus c a ryo p hyllus o r D. p lum a rius) Plum b lo sso m (Prunus d o m e stic a ) Po p p y (Pa p a ve r sp e c ie s) Prim ro se (Prim ula vulg a ris) Pursla ne (Po rtula c a o le ra c e a ) Ra d ish (Ra p ha nus sa tivus) Re d c lo ve r (Trifo lium p ra te nse ) Re d b ud (C e rc is c a na d e nsis, C . siliq ua strum ) Ro c ke t (Eruc a ve sic a ria ) Ro se (Ro sa sp e c ie s) Ro se g e ra nium (Pe la rg o nium g ra ve o le ns) Ro se o f Sha ro n (Hib isc us syria c us) Ro se lle (Hib isc us sa b d a rriffa ) Ro se m a ry (Ro sm a rinus o ffic ina lis) Runne r b e a n (Pha se o lus c o c c ine us) Sa fflo w e r (C a rtha m us tinc to rius) Sa ffro n c ro c us (C ro c us sa tiva ) - No t Autum n c ro c us (C o lc hic um a utum na le ), w hic h is p o iso no us Sa g e (Sa lvia sp e c ie s) Sa la d b urne t (Po te rium sa ng uiso rb a ) Sa vo ry (Sa ture ja ho rte nsis, S. m o nta na ) Shung iku (C hrysa nthe m um c o ro na rium ) Sna p d ra g o n (Antirrhinum m a jus) So rre l (Rum e x sc uta tus, R. a c e to sa )

Hysso p (Hysso p us o ffic ina lis)

Sq ua sh b lo sso m (C uc urb ita sp e c ie s), e sp e c ia lly m a le zuc c hini b lo sso m s Sunflo w e r (He lia nthus a nnuus) Sw e e t C ic e ly (Myrrhis o d o ra ta ) Sw e e t w o o d ruff (G a lium o d o ra tum ) Thistle (C irsium sp e c ie s) Thym e (Thym us sp e c ie s) Tig e r lily (Lilium tig rinum ) Tulip (Tulip a sp e c ie s) Vio la (Vio la c o rnuta , V. o d o ra ta ) Wa te r lily (Nym p ha e a o d o ra ta ) Wa te rc re ss (Na sturtium o ffic ina le ) Wild O re g a no (Mo na rd a sp e c ie s) Ya rro w (Ac hille a m ille fo lium ) Yuc c a (Yuc c a sp e c ie s)

Ja sm ine (Ja sm inum sp e c ie s) Jo hnny-jum p -up (Vio la tric o lo r) Ka le (Bra ssic a sp e c ie s) La ve nd e r (La va nd ula sp e c ie s) Le m o n b a lm (Me lissa o ffic ina lis) Le m o n Blo sso m s (C itrus lim o n) Le m o n g e ra nium (Pe la rg o nium c risp um ) Le m o n ve rb e na (Alo ysia trip hylla ) Lila c (Syring a sp e c ie s) Lind e n b lo sso m (Tile a sp e c ie s) Lo va g e (Le vistic um o ffic ina le ) Ma g no lia (Ma g no lia g ra nd iflo ra , M. d e nud a te ) Ma llo w (Ma lva sp e c ie s)

G a b rie l Ho we a rth, c o fo und e r o f Se e d s o f C ha ng e , ma d e the fo llo wing sta te m e nt. “ G ive pe o p le so m e fruits a nd ve g e ta b le s a nd the y e a t fo r a d a y. Te a c h p e o p le ho w to g ro w fruits a nd ve g e ta b le s, a nd ho w to sa ve se e d s, a nd tho se p e o p le a nd the ir fa milie s, e a t fo r g e ne ra tio ns.” Ano the r p ro fo und sta te m e nt tha t to uc he d m e d e e p ly c a me b y wa y o f a b la c kb o a rd in a n o rg a nic c a fé . “ Fo o d no t la wns, g ro w d o n’ t mo w.” Ima g ine tha t , inste a d o f o rna m e nta l tre e s a nd g re e n la w ns, p e o p le g re w fruit a nd nut t re e s, a nd a ll typ e s o f ve g e ta b le s! I b e lie ve the w o rld w o uld b e a ha p p ie r a nd he a lthie r p la c e ! While tra ve ling thro ug h the c o untrysid e , I o fte n p ull o ve r to a fie ld a nd p ic k a w ild sa la d . It is ve ry sa tisfying to m e to e a t c risp , fre sh p la nts, o ve rflo w ing w ith nutritio n! I ne ve r p ic k d ire c tly fro m the ro a d sid e b e c a use o f the p o ssib ility o f p o llutio n fro m mo to r ve hic le s.

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Thermal Pr oper ti es of Foods Tho usa nd s o f ye a rs a g o , b o th the C hine se a nd Ea st Ind ia n c iviliza tio ns c la ssifie d fo o d s a s wa rm ing , ne utra l o r c o o ling to the b o d y. So m e o f the fo o d s o n this list d id no t e xist in a nc ie nt C hina o r Ind ia a nd ha ve o nly b e e n c la ssifie d in mo d e rn time s. This info rma tio n is use ful in find ing the rig ht fo o d s to b a la nc e yo ur b o d y a nd m ind und e r d iffe re nt we a the r c o nd itio ns a nd va rying p e rso na l d isp o sitio ns a nd p hysio lo g ie s. Ma ny p e o p le te ll me tha t it is to o ha rd to e a t living fo o d s d uring the winte r. Fo r the b e ne fit o f tho se p e o p le who wish to sta y wa rm o n c o ld d a ys, a nd tho se w ho live in the tro p ic s I ha ve p ut to g e the r the fo llo w ing c ha rt.

Wa rm ing

Ne utra l

C o o ling

Ba sil Burd o c k ro o t Cabbag e C a she w C o lla rd gre e ns C a uliflo we r C he rry C he stnut C hili p e p p e r (before sweating occurs) C inna mo n C lo ve s C o c o nut me a t Dill

Ap ric o t Be e t C a rro t C o rn Fa va b e a n Fig Fla x se e d s G ra p e s G re e n b e a ns

Ama ra nth Ap p le Asp a ra g us Avo c a d o Ba na na Ba rle y Blue b e rry Blue -g re e n a lg a e Bo k c ho y

Ko hlra b i Le ntil Pine a p p le Po ta to

Bro c c o li C a nta lo up e C hlo re lla C e le ry

Fe nne l

Ra sp b e rry

C ila ntro

G a rlic

Shita ke mushro o ms

Ho ne y Kumq ua t

Turnip

Musta rd g re e ns Nutme g Nuts (p ine , e tc .) O a ts O nio n Pa p a ya ( with seeds)

C itrus fruits (except kumquat) C o c o nut wa te r C uc umb e r (very cooling) Dulse Eg g p la nt G ra p e fruit Hijiki Ja c kfruit Kiw i

Pa rsle y Pa rsnip Pe c a ns ( very warming )

Le mo n Le ttuc e Ma ng o

Q uino a Ric e Ro se m a ry

Me lo ns Mille t Mulb e rry

Ruta b a g a

Mung b e a n

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Wa rm ing

C o o ling

Se e d s(pumpkin,sunflower,sesame) Te a (black) Vine g a r Wa lnut Wa sa b i Wa te rc re ss Wild ric e

Coolin g

Ne ttle s Pe a c h Pe a r Pe p p e r ( sweet) Pe p p e rmint Pe rsimmo n Plum Pump kin Ra d ish Se a we e d s (a ll) Sp ina c h Sp irulina Sp ro uts Sta r Fruit Stra wb e rry

Turnip s Wa te r c he stnut

Summe r sq ua sh Swe e t p o ta to

Wa te rme lo n ( very cooling)

Sw iss c ha rd

Whe a t p ro d uc ts

Te a (green)

Ya m

To ma to

Zuc c hini

To fu ( not recommended)

Afte r re a d ing this c ha rt , yo u c a n se e why ma ny ra w/ living fo o d ists who a re una wa re o f the the rm a l p ro p e rtie s o f fo o d s m ig ht ha ve a d iffic ult tim e m a inta ining b o d y te m p e ra ture in c o ld c lim a te s. It se e m s tha t the m o st c o mmo nly e a te n ra w fo o d s - a lmo st a ll fruits a nd mo st ve g e ta b le s - a re c o o ling . If I a m in a c o ld c lim a te, I will c o nsum e wa rm ing sp ic e s with m y m e a ls a nd sa ve the c o o ling fo o d s fo r the wa rme st time o r the mo st a c tive p a rt o f my d a y. I a vo id e a ting me lo ns in a c o ld e nviro nme nt b e c a use the y ma ke it ha rd e r fo r me to sta y w a rm . Simila rly, I a vo id p e c a ns o n ho t d a ys b e c a use the y m a ke m e fe e l e ve n ho tte r. My ho p e is tha t yo u w ill b e c o m e fa m ilia r w ith the the rm a l p ro p e rtie s o f so m e o f the se fo o d s a nd use this kno w le d g e to yo ur a d va nta g e .

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Chapter Four: Biblical References While yo u ma y b e fa milia r with the fo llo wing sto rie s in the O ld Te sta me nt, p e rha p s to d a y yo u w ill se e the m in a w a y tha t yo u ha ve n’ t in the p a st. The lo st te a c hing s o f Je sus, ta ke n fro m the Esse ne G o sp e l o f Pe a c e , a re c o ntro ve rsia l in so m e c irc le s, b ut I a m firm b e lie ve r in the ir Va lid ity.

The Ol d Testament Nume ro us c la ssic a l c o mme nta to rs, suc h a s Ra shi, Ma imo nid e s, Na c hma nid e s, a nd Ab ra ha m Ib n Ezra , sta te d tha t G o d ’ s first inte ntio n wa s fo r p e o p le to b e ve g e ta ria n. In The Five Bo o ks o f Mo se s, G o d ’ s initia l d ie ta ry la w w a s stric tly no nm e a t: “ And G o d sa id , ‘ Be ho ld , I ha ve g ive n yo u e ve ry he rb yie ld ing se e d , w hic h is up o n the fa c e o f the e a rth, a nd e ve ry tre e , in w hic h is the fruit o f a tre e yie ld ing se e d . To yo u it sha ll b e fo r fo o d .’ ” ( G e ne sis 1:29) The Je w s w a nd e re d in the d e se rt fo r 40 ye a rs in g o o d he a lth o n a d ie t o f ma nna . Whe n the y c rie d o ut fo r fle sh, whic h the Lo rd re luc ta ntly p ro vid e d in the fo rm o f q ua ils, a g re a t p la g ue b ro ke o ut a nd ma ny p e o p le d ie d . So me c o m m e nta to rs ha ve inte rp re te d this inc id e nt a s a n e a rly w a rning a b o ut the ne g a tive he a lth e ffe c ts o f e a ting m e a t. Whe n the Lo rd p ro mise d the Je ws a sp e c ia l la nd in C a na a n, He sa id , “ Fo r the Lo rd , thy G o d , b ring e th the e into a g o o d la nd , a la nd o f b ro o ks o f wa te r, o f fo unta ins a nd d e p ths, sp ring ing fo rth in va lle ys a nd hills, a la nd o f whe a t a nd b a rle y, a nd vine s a nd fig tre e s a nd p o m e g ra na te s; a la nd o f o live tre e s a nd ho ne y; a la nd w he re in tho u sha lt no t la c k a nything in it. And tho u sha ll e a t a nd b e sa tisfie d a nd b le ss the Lo rd thy G o d fo r the g o o d la nd whic h He ha th g ive n the e .” (De ute ro no my 8:7-10) To m e it se e m s tha t the id e a l d ie t he re w a s ve g e ta ria n to o . The Bo o k o f Da nie l ho ld s the w o rld 's first re c o rd e d d ie ta ry te st. "But Da nie l re so lve d tha t he w o uld no t d e file him se lf w ith the king 's ric h fo o d , o r with the w ine w hic h he d ra nk; the re fo re he a ske d the C hie f o f e unuc hs to a llo w him no t to d e file himse lf. And G o d g a ve Da nie l fa vo r a nd c o mp a ssio n in the sig ht o f the C hie f o f e unuc hs a nd the C hie f o f e unuc hs sa id to Da nie l, 'I fe a r le st my lo rd the king , who a p p o inte d yo ur fo o d , a nd yo ur d rink, sho uld se e yo u we re in p o o re r c o nd itio n tha n the yo uths w ho a re yo ur o w n a g e , so yo u w o uld e nd a ng e r m y he a d with the King .' The n Da nie l sa id to the ste wa rd who m the C hie f o f the e unuc hs ha d a p p o inte d o ve r Da nie l, Ha na ni'a h, Mish'a -e l, a nd Aza ir-a h; 'Te st yo ur se rva nts fo r te n d a ys; le t us b e g ive n ve g e t a b le s to e a t a nd w a te r to d rink. The n le t o ur a p p e a ra nc e a nd the a p p e a ra nc e o f the yo uths w ho e a t the King 's ric h fo o d b e o b se rve d b y yo u, a nd a c c o rd ing to wha t yo u se e d e a l with yo ur se rva nts.’ “ So he he a rke ne d to the m in this m a tte r, a nd te ste d the m fo r te n d a ys. At the e nd o f the te n d a ys the y we re b e tte r in a p p e a ra nc e a nd fa tte r in fle sh [m o re m usc ula r] tha n a ll the yo uths w ho a te the King 's ric h fo o d ." La te r w e find tha t Da nie l w a s a b le to inte rp re t the King 's d re a m s w he n no ne o f the w ise m e n o f Ba b ylo n w e re a b le to d o so .

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"The n the King g a ve Da nie l hig h ho no rs a nd ma ny g re a t g ifts, a nd ma d e him rule r o ve r the who le p ro vinc e o f Ba b ylo n, a nd C hie f Pre fe c t o ve r a ll the wise me n o f Ba b ylo n."

Sta ff o f Life © b y Vivia nne Na nte l, www.VivianneNantel.com, 1-866-SOUL-ART

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Jesus: the Lost Teachi ngs In the 1920’ s, Ed mo nd Bo rd e a ux Sze ke ly, Ph.D., g a ine d a c c e ss to the a rc hive s o f the Va tic a n a nd c a m e a c ro ss so m e o f the te a c hing s a ttrib ute d to Je sus tha t a re no t inc lud e d in The Ne w Te sta me nt . His e ffo rts ha ve re sulte d in the tra nsla t io n a nd p rinting o f the Esse ne G o sp e l o f Pe a c e into 26 la ng ua g e s. Sinc e the n, o ve r o ne m illio n c o p ie s ha ve b e e n so ld a nd the p ric e o f this m a nusc rip t re ma ins o nly o ne d o lla r. If yo u ha ve ne ve r re a d it , I hig hly re c o m m e nd it! The c o nte nts o f The Esse ne G o sp e l o f Pe a c e re p re se nt a b o ut o ne third o f the c o m p le te m a nusc rip ts tha t e xist in Ara m a ic in the se c re t a rc hive s o f the Va tic a n a nd in o ld Sla vo nic in the Ro ya l Arc hive s o f the Ha p sb urg s. The a nc ie nt Ara ma ic te xts d a te fro m the Third C e ntury a fte r C hrist while the o ld Sla vo nic ve rsio n is a lite ra l tra nsla tio n o f the fo rm e r. Sze ke ly wa s a we ll-kno w n p hilo lo g ist who wo rke d in Sa nskrit, Ara ma ic , G re e k a nd La tin, a nd sp o ke te n mo d e rn la ng ua g e s. So me o f his mo st imp o rta nt tra nsla tio ns a re te xts fro m the De a d Se a Sc ro lls, the Esse ne G o sp e l o f Pe a c e , the Ze nd Ave sta , a nd fro m the p re -C o lumb ia n C o d ic e s o f Anc ie nt Me xic o . The fo llo w ing te a c hing s a re fro m the Esse ne G o sp e l o f Pe a c e . O n p a g e 39 Je sus sa ys, “ But I sa y to yo u: kill ne ithe r m e n, no r b e a sts, no r ye t the fo o d w hic h g o e s into yo ur m o uth. Fo r if yo u e a t living fo o d, the sa m e will q uic ke n yo u, b ut if yo u kill yo ur fo o d, the de a d fo o d will kill yo u a lso . Fo r life c o m e s o nly fro m life , a nd fro m de a th c o m e s a lwa ys de a th [e mp ha sis mine ] . Fo r e ve rything w hic h kills

yo ur fo o d s, kills yo ur b o d ie s a lso .” O n p a g e 40, Je sus g ive s d e ta ils a b o ut ho w to ma ke ra w e sse nc e b re a d : "Le t the a ng e ls o f G o d p re p a re yo ur b re a d . Mo iste n yo ur w he a t, tha t the a ng e l o f w a te r m a y e nte r it. The n se t it in the a ir, tha t the a ng e l o f a ir a lso m a y e m b ra c e it. And le a ve it fro m m o rning to e ve ning b e ne a th the sun, tha t the a ng e l o f sunshine ma y d e sc e nd up o n it. And the b le ssing o f the thre e a ng e ls will so o n m a ke the g e rm o f life to spro ut in yo ur whe a t. The n c rush yo ur g ra in, a nd m a ke thin w a fe rs, a s d id yo ur fo re fa the rs w he n the y d e p a rte d o ut o f Eg yp t, the ho use o f b o nd a g e . Put the m b a c k a g a in b e ne a th the sun fro m its a p p e a ring , a nd whe n it is rise n to its hig he st in the he a ve ns, turn the m o ve r o n the o the r sid e tha t the y b e e mb ra c e d the re a lso b y the a ng e l o f sunshine , a nd le a ve the m the re until the sun b e se t. Fo r the a ng e ls o f wa te r, o f a ir, a nd o f sunshine fe d a nd rip e ne d the whe a t in the fie ld , a nd the y, like w ise , must p re p a re a lso yo ur b re a d . And the sa m e sun w hic h, w ith the fire o f life , m a d e the w he a t to g ro w a nd rip e n, must c o o k yo ur b re a d with the sa me fire ! Fo r the fire o f the sun g ive s life to the whe a t, to the b re a d , a nd to the b o d y. But the fire o f d e a th kills the w he a t, the b re a d , a nd the b o d y." Je sus g o e s o n to g ive nutritio na l a d vic e o n ho w to sta y d ise a se fre e . "So e a t a lwa ys fro m the ta b le o f G o d the fruits o f the tre e s [fruits, ve g e ta b le s, nuts, se e d s, b e a ns], the g ra ins a nd g ra sse s o f the fie ld , the m ilk o f b e a sts, a nd the ho ne y o f b e e s. Fo r e ve rything b e yo nd the se is o f Sa ta n, a nd le a d s b y the wa y o f sins a nd o f d ise a se s unto d e a th. But the fo o d s whic h yo u e a t fro m the a b und a nt ta b le o f G o d g ive stre ng th a nd yo uth to yo ur b o d y, a nd yo u will ne ve r se e d ise a se .”

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The milk w a s o f c o urse , c o nsume d ra w, no t p a ste urize d a nd ho m o g e nize d , w hic h d e stro ys the e nzym e s ne e d e d to d ig e st it a nd d e na ture s the nutrie nts. Stud ie s ha ve sho wn tha t c a lve s fe d p a ste urize d milk a lwa ys d ie . C o w s in na ture e a t ra w , una d ulte ra te d g ra ss a nd he rb s. Mo st c o ws to d a y a re fe d d rie d g ra ins tha t ha ve b e e n sp ra ye d with c he mic a l fe rtilize rs, p e stic id e s a nd a nti-fung a l a g e nts a nd the n sto re d fo r lo ng p e rio d s, so m e tim e s b e c o m ing m o ld y. I d o no t a d vo c a te ra w m ilk to d a y b e c a use o f the risk o f tub e rc ulo sis, sc ro fula a nd o the r d ise a se -c a using mic ro b e s tha t c a n b e tra nsmitte d to huma ns thro ug h c o nsuming ra w milk. (Re fe r to “ Fo o d -Bo rne Illne ss” in c ha p te r 7 fo r furthe r info rma tio n.) In the Esse ne G o sp e l o f Pe a c e , Je sus a lso te lls p e o p le to ea t who le fo o d , no t p ro c e sse d fo o d s, a nd sp e a ks o f fo o d c o mb ining . “ Ea t, the re fo re , a ll yo ur life a t the ta b le o f o ur Ea rthly Mo the r, a nd yo u will ne ve r se e wa nt. And whe n yo u e a t a t he r ta b le , e a t a ll thing s e ve n a s the y a re fo und o n the ta b le o f the Ea rthly Mo the r. C o o k no t, ne ithe r mix a ll thing s o ne with a no the r, le st yo ur b o we ls b e c o m e a s ste a m ing b o g s [e mp ha sis mine ] . “ Ta ke he e d , the re fo re , a nd d e file no t with a ll kind s o f a b o mina tio ns the te m p le o f yo ur b o d ie s. Be c o nte nt w ith tw o o r thre e so rts o f fo o d tha t yo u w ill find a lw a ys up o n the ta b le o f o ur Ea rthly Mo the r. And d e sire no t to d e vo ur a ll thing s whic h yo u se e a ro und yo u. Fo r I te ll yo u truly, if yo u mix to g e the r a ll so rts o f fo o d in yo ur b o d y, the n the p e a c e in yo ur b o d y will c e a se , a nd e nd le ss wa r w ill ra g e in yo u. And it w ill b e b lo tte d o ut e ve n a s ho m e s a nd king d o m s d ivid e d a g a inst the m se lve s." He sa ys two o r thre e t yp e s o f fo o d . I b e lie ve tha t me a ns, fo r e xa m p le , se ve ra l typ e s o f le a fy g re e n ve g e ta b le s c o unt a s o ne typ e o f fo o d . Je sus (a s w e ll a s the a nc ie nt yo g ic te a c hing s) g ive s a d vic e to e a t to tw o third s o f the sto m a c h’ s c a p a c ity fo r o p tim um he a lth (pg . 42). "And whe n yo u e a t, ne ve r e a t unto fullne ss. Fle e the te mp ta tio ns o f Sa ta n, a nd liste n to the vo ic e s o f G o d ’ s a ng e ls. Fo r Sa ta n a nd his p o we r te mp t yo u a lwa ys to e a t mo re a nd mo re . But live b y the sp irit, a nd re sist the d e sire s o f the b o d y. And yo ur fa sting is a lwa ys p le a sing in the e ye s o f the a ng e ls o f G o d . So g ive he e d to ho w muc h yo u ha ve e a te n whe n yo ur b o d y is sa te d , a nd a lwa ys e a t le ss b y a third .” Ma c ro b io tic s te a c he s to e a t lo c a lly g ro w n fo o d s a nd fo o d s tha t a re in se a so n. O ve r two tho usa nd ye a rs a g o , the se p rinc ip le s we re a lso ta ug ht (p a g e 43). “ Fro m the c o m ing o f the m o nth o f Ija r, e a t b a rle y; fro m the m o nth o f Siva n, e a t whe a t , the mo st p e rfe c t a mo ng a ll se e d -b e a ring he rb s. [Je sus p ro b a b ly wa s sp e a king o f ka m ut sinc e m o d e rn whe a t ha s b e e n hyb rid ize d a nd d id no t e xist tw o tho usa nd ye a rs a g o .]… In the m o nth o f Elul, g a the r the g ra p e tha t the juic e m a y se rve yo u a s d rink. In the mo nth o f Ma rc he sua n, g a the r the swe e t g ra p e , d rie d a nd sw e e te ne d b y the a ng e l o f sun (ra isins) tha t yo ur b o d ie s m a y inc re a se , fo r the a ng e ls o f the Lo rd d we ll in the m. Yo u sho uld e a t fig s ric h in juic e in the mo nths o f Ab a nd She b a t, a nd wha t re ma in, le t the a ng e l o f sun ke e p the m fo r yo u (sun-d rie d fig s); e a t the m w ith the m e a t o f a lm o nd s in a ll the m o nths w he n the tre e s b e a r no fruits. And the he rb s tha t c o m e a fte r ra in, the se e a t in the mo nth o f The b e t, tha t yo ur b lo o d ma y b e c le a nse d o f a ll yo ur sins.” To m e this so und s like b lo o d -c le a nsing he rb s.

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“ Ea t no t unc le a n fo o d s b ro ug ht fro m fa r c o untrie s, b ut e a t a lwa ys tha t whic h yo ur tre e s b e a r. Fo r yo ur G o d kno ws we ll wha t is ne e d ful fo r yo u, a nd whe re a nd whe n. And he g ive s to a ll p e o p le s o f a ll king d o m s fo r fo o d tha t w hic h is b e st fo r e a c h. Ea t no t a s the he a the n d o w ho stuff the m se lve s in ha ste , d e filing the ir b o d ie s with a ll m a nne r o f a b o m ina tio ns.” Je sus sa id , (p a g e s 36 - 37) “ And the fle sh o f sla in b e a sts in his b o d y will b e c o m e his o w n to m b , fo r I te ll yo u truly, he w ho kills, kills him se lf, a nd w ho so e a ts the fle sh o f sla in b e a sts, e a ts o f the b o d y o f d e a th. Fo r in his b lo o d e ve ry d ro p o f the ir b lo o d turns to p o iso n [me a t a c id ifie s the b lo o d ]; in his b re a th the ir b re a th to stink [c a rnivo re s ha ve ve ry sho rt inte stine s so fle sh le a ve s the ir b o d ie s q uic kly b ut hum a ns ha ve lo ng inte stine s like he rb ivo re s so whe n we e a t fle sh it p utre fie s b e fo re it c a n le a ve the b o d y a nd c a n c a use fo ul b re a th]; in his b o ne s the ir b o ne s to c ha lk [it is no w p ro ve n tha t the e xc e ss p ro te in in me a t c a n c a use o ste o p o ro sis] in his b o w e ls, the ir b o w e ls to d e c a y [d o e s it no t so und like he is ta lking a b o ut c o lo n c a nc e r? the link b e twe e n c o lo n c a nc e r a nd re d me a t ha s b e e n e sta b lishe d b y mo d e rn sc ie nc e ] .” Why the se te a c hing s ha ve b e e n ke p t se c re t in the c a ta c o m b s o f the Va tic a n fo r a ll the se ye a rs o ne c a n o nly sp e c ula te . The y ma ke se nse to me a nd I inte nd to sha re the m , a s Je sus m a y ha ve.

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Chapter Five: Noteworthy People Br i gi tte Mars Brig itte Ma rs is a n he rb a list a nd nutritio na l c o nsulta nt. She ha s writte n se ve ra l b o o ks o n he rb s a s we ll a s the ne wly re le a se d b o o ks Ra w so m e !, Se x, Lo ve a nd He a lth a nd Ad d ic tio n Fre e Na tura lly. Brig itte ha s c o ntrib ute d this a rtic le title d Nine Re a so ns t o G o Ra w . “ Ma ny re a d e rs ha ve b e e n he a ring a b o ut ra w fo o d d ie ts. Fo r the uninitia te d , it m ig ht se e m like a d a unting ta sk. Ho w e ve r, fo r tho se tha t m a ke the ra w tra nsitio n, the b e ne fits a re m a ny. Spiritual. Ea ting ra w he lp s o ne b e tte r tune in to the unive rsa l p la n, a nd e xp e rie nc e lo ts o f sync hro nic ity. If a ll o ur a c tio ns a re o f the hig he st p o ssib le vib ra tio n, G o d c a n mo re e a sily wo rk thro ug h us. Living fo o d p ro mo te s c la rity, a nd hig he r c o nsc io usne ss. Emo tio na l sta b ility a nd ha p p ine ss inc re a se , a s d e p re ssio n is d isp e lle d . A ra w fo o d d ie t he lp s o ne fe e l e mo tio na lly he a lthie r, with a se nse o f w e ll-b e ing a nd vita lity. Enviro nm e ntal. It re q uire s le ss la nd to p ro d uc e fruits a nd ve g e ta b le s tha n a nima l p ro d uc ts. Anima ls a re n't e xp lo ite d whe n o ne e a ts a ra w ve g a n d ie t. Think o f a ll the e ne rg y sa ve d fro m no t c o o king ; le ss fue l, p a c ka g ing a nd p o llutio n! Mo st o f wha t g e ts thro w n a wa y c a n b e c o mp o ste d b a c k to the e a rth. In m a ny c o untrie s, c o o king fire s c o ntrib ute to d e fo re sta tio n. Flavo r. Fla vo r is vib ra nt, re q uiring fe w e r a d d itive s suc h a s sa lt, o ils a nd swe e te ne rs. The re ’ s mo re nutrie nts a nd fib e r in ra w fo o d . Mine ra ls a re no t le a c he d o ut into the c o o king w a te r. Any re c ip e e njo ye d a s c o o ke d c a n b e e ve n b e tte r ra w. An a p p le b y itse lf is d e lic io us. Whe n b a ke d , it the n ne e d s sug a r, b utte r a nd sp ic e s to b e ta sty. Be auty . Ra w fo o d d ie ts slo w d o wn the a g ing p ro c e ss. Yo u’ ll fe e l b e tte r, ha ve mo re e ne rg y a nd ne e d le ss sle e p . Ba d b re a th a nd b o d y o d o r g o a wa y. O ne c a n e a sily no rm a lize the ir w e ight witho ut d ie ting . Eye s b e c o me b rig hte r, vo ic e s m o re c le a r. Skin a nd m usc le to ne im p ro ve . Save Tim e . O nc e yo u g e t into the flo w o f ra w fo o d p re p a ra tio n, yo u will sp e nd le ss tim e in the kitc he n. Ma ny ra w fo o d e rs a sc rib e to the “ 5-5-5 rule :” No m o re tha n $5, five m inute s o r five ing re d ie nts to p re p a re a m e a l. Ho we ve r, it is to ta lly p o ssib le to ma ke ra w fo o d c uisine a n a rt tha t re q uire s the sa me a mo unt o f time , me d ita tio n a nd p re p a ra tio n a s c o o ke d fo o d , ye t yo u ne ve r b urn a nything (inc lud ing yo urse lf)! Nutritio n. Eve ry na tio na l he a lth g ro up (Ame ric a n C a nc e r So c ie ty, Ame ric a n He a rt Institute , e tc .) sug g e st we g e t a t le a st five se rving s o f fruits a nd ve g e ta b le s d a ily. The re a re m o re nutrie nts in the fo o d ra w, ra the r tha n c o o ke d . So m e vita m ins lo se p o te nc y a t 130 d e g re e s Fa hre nhe it. Ve g e ta b le s a re usua lly ste a me d a t 212 de g re e s. The fa t -so lub le vita mins, A, D, E, a nd K, a re d e stro ye d in c o o king . Hig h te m p e ra ture s c a use the d e struc tio n o f Vita min C a nd mo st o f the B c o m p le x. Vita m in B1 lo ss fro m c o o king c a n b e fro m 25 to 45 p e rc e nt. Lo ss o f Vita m in B2 c a n b e fro m fo rty to 48 p e rc e nt. C o o king d isrup ts the struc ture s o f DNA, a nd the a ntic a nc e r c o mp o und , ind o le s. C o o ke d fo o d lo se s e nzyme s, whic h b e g in b e ing d e stro ye d a t 114 d e g re e s.

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He alth. A ra w fo o d d ie t c a n he lp o ne o ve rc o me a nno ying a ilme nts. The

ra w p a th ha s b e e n use d to im p ro ve the he a lth o f tho se with a lle rg ie s, a rthritis, a sthma , hig h b lo o d p re ssure , c a nc e r, d ia b e te s, d ig e stive d isturb a nc e s, d ive rtic ulitis, fib ro mya lg ia , he a rt d ise a se , we a ke ne d immunity, me nstrua l p ro b le ms, multip le sc le ro sis, o b e sity, p so ria sis, skin c o nd itio ns, a nd ho rmo na l imb a la nc e s. It is m o re diffic ult to c am o uflag e sp o ile d raw fo o ds than c o o ke d fo o ds. O ne is unlike ly to g e t fo o d p o iso ning fro m e a ting fre sh fruit o r ve g e ta b le s. No b o ttle d sup p le me nt o r p re p a c ka g e d fo o d c a n c o mp a re with the life fo rc e o f fre sh ra w fo o d . Ra w fo o d re q uire s m o re c he wing , thus p ro vid ing e xe rc ise fo r the te e th a nd g um s. Ene rg y . Mo st will e xp e rie nc e b e tte r wo rk p ro d uc tivity a nd re q uire le ss sle e p whe n ra w. Me m o ry, a b ility to c o nc e ntra te , a nd re a so n b e c o me sha rp e r Ra the r tha n g e tting fa tig ue d fro m b re a king d o w n ha rd to d ig e st fo o d s, o ne w ill ha ve mo re e ne rg y, b e ha p p ie r, mo re b e a utiful a nd d yna mic . Ec o no m y . Ra w fo o d s c o st le ss, with mo st ra w fo o d e rs sp e nd ing b e t we e n tw e nty-five to e ig hty p e rc e nt le ss o n fo o d . Be tte r to sp e nd mo ne y o n g o o d fo o d , ra the r tha n d o c to rs, ho sp ita ls, me d ic ine , vita mins, a nd e ve n re c re a tio na l d rug s! G e tting sic k is e xp e nsive . A ra w fo o d e r sp e nd s lo ts le ss in re sta ura nts. It ta ke s le ss fo o d to sa tisfy nutritio na l ne e d s. Ra w p re ve nts o ve re a ting , ho we ve r, yo u g e t to e a t a s muc h a s yo u wa nt, within re a so n. A b ig sp ina c h sa la d , whe n c o o ke d , b e c o me s a me a sly p o rtio n. Easy c le aning . Ima g ine ne ve r ha ving to c le a n the o ve n! Dirty d ishe s c a n simp ly g o in the d ishwa she r a fte r a simp le swo o sh. No mo re b a ke d o n g re a se re q uiring so a king a nd sc rub b ing ! G re a se wo n’ t c o lle c t o n the wa lls, sto ve to p a nd c e iling . Yo u’ ll find tha t g e ntle b io d e g ra d a b le c le a ne rs re a lly wo rk. Ne ve r a g a in le a ve the ho use a nd wo nd e r, “ Did I le a ve the sto ve o n? ” The ra w mo ve me nt is the future . If o ne c a n e xp e rie nc e a hig he r sta te o f c o nsc io usne ss, b e tte r he a lth, mo re b e a uty, e a t mo re d e lic io us fo o d , sa ve time , m o ne y a nd the p la ne t’ s re so urc e s, w hy no t sa y ye s to ra w ? ”

Al ber t Schwei tzer Alb e rt Sc hwe itze r wa s a se ve re d ia b e tic . Whe n he so ug ht the he lp o f the ra w fo o d p io ne e r, Ma x G e rso n, he wa s ill ind e e d a nd ta king hug e d o se s o f insulin. G e rso n to o k him o ff his hig h-p ro te in d ie t, c o m m e nting tha t sinc e it is the p a nc re a s tha t ha s to sup p ly m o st o f the e nzym e s ne e d e d to d ig e st p ro te in a nd sinc e it is the p a nc re a s whic h is a iling a lre a d y in d ia b e te s, why flo g a d e a d ho rse ? Po o rly d ig e ste d p ro te ins o nly c re a te mo re tha n the ir fa ir sha re o f to xic wa ste s. G e rso n p ut Sc hwe itze r o n a re g im e n o f fre sh ra w ve g e ta b le s a nd lo ts o f ve g e ta b le a nd fruit juic e s inc lud ing a p p le juic e w ith a ll its fruit sug a r. Te n d a ys la te r, G e rso n jud g e d it sa fe to re d uc e his p a tie nt’ s insulin b y ha lf. A m o nth la te r, Sc hw e itze r ne e d e d no insulin a t a ll. His d ia b e te s ne ve r re turne d a nd he re m a ine d he a lthy a nd ve ry a c tive until his d e a th in 1965 a t the a g e o f 92. This info rm a tio n c o m e s fro m Le slie a nd Susa nna h Ke nto n, in the ir b o o k, Ra w Ene rg y. Mo re re c e nt e vid e nc e tha t d ia b e te s yie ld s to ra w fo o d tre a tm e nts c o m e s fro m Dr. Do ug la ss, he a d o f the he a lth imp ro ve me nt se rvic e a t the Ka ise r-

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Pe rm a ne nte Me dic a l C e nte r in Lo s Ang e le s. So me o f his p a tie nts ha ve b e e n

a b le to sto p using insulin a lto g e the r while o the rs ha ve re d uc e d its use to a minimum. In o ne o f his c a se s, a b rittle juve nile d ia b e tic wa s we a ne d o ff insulin a nd e ve ntua lly o ff o ra l a ntid ia b e tic d rug s a s we ll, b y a 90 to 100 p e rc e nt ra w d ie t. Do ug la ss fo und tha t so me d ia b e tic s ne e d to re stric t the a mo unt o f fre sh fruit the y e a t.

Edgar Cayce Ed g a r C a yc e , the mo st fa mo us mystic o f the 20th c e ntury, wo uld g o into a tra nc e -like sta te d uring whic h his wife wo uld a sk him q ue stio ns a nd he wo uld re sp o nd . O ut o f the 14,879 re a d ing s tha t a re re c o rd e d a nd ind e xe d in the lib ra ry o f the Asso c ia tio n fo r Re se a rc h a nd Enlig hte nm e nt in Virg inia Be a c h, 8,968 re a d ing s we re g ive n fo r ind ivid ua ls who we re c o nc e rne d a b o ut p hysic a l we lfa re . While I c a nno t find the e xa c t numb e r o f p e o p le tha t re g a ine d the ir he a lth d ue to Mr. C a yc e ’ s c ha nne le d a d vic e , the re we re ve ry fe w ind ivid ua ls w ho w e re no t he lp e d . Mo st o f the p e o p le w ho re g a ine d the ir he a lth ha d a lre a d y trie d mo d e rn me d ic ine to no a va il, a nd the n turne d to C a yc e . C a yc e usua lly fo llo w e d a b a sic die t p la n tha t e xc lud e d white sug a r, w hite flo ur, frie d fo o d s a nd p o rk. He d id re c o m m e nd lo ts o f fre sh fruits, ve g e ta b le s a nd sa la d s. The fo llo wing a re a fe w e xa m p le s o f C a yc e ’ s re a d ing s. In Re a d ing # 50241, a p e rso n with g a llb la d d e r d ise a se wa s to ld : "In the ma tte r o f d ie t, ke e p a wa y fro m frie d fo o d s. Do inc re a se the a mo unt o f ra w fo o d s; tha t is le ttuc e , c e le ry, c a rro ts, ra d ishe s, a ll o f the se tha t a re ta ke n a s sa la d s." In Re a d ing # 1930-1, he wa s d isc ussing the ne rvo us syste m. "In the ma tte r o f the d ie t, ke e p to a g re a t d e a l o f the fruit juic e s a nd a g re a t d e a l o f the ra w fo o d s ta ke n e sp e c ia lly a t o ne me a l d uring the d a y; whe the r e ve ning , no o n o r just whic h me a l d e p e nd s up o n the b o d y. No frie d fo o d s a t a ll, e ve r! The g re e n o r fre sh ve g e ta b le s a re ve ry we ll..." In re a d ing # 1191-3, he p ro vid e s a d vic e re la tive to c o nstip a tio n: "We w o uld , ho w e ve r, b e m o re m ind ful a s to the d ie t a nd a s the se a so ns c ha ng e it w ill b e w e ll tha t the re b e m o re o f the ve g e ta b le s, a nd a t le a st o ne o r two ve g e ta b le s o r a c o m b ina tio n o f veg e ta b le s ta ke n ra w , b ut fre sh." Ea c h d ie t p re sc rib e d b y C a yc e wa s ta ilo re d a c c o rd ing to the ne e d s o f the ind ivid ua l. C a yc e d ie d in 1945.

Thomas Edi son Tho m a s Ed iso n, the m a n c re d ite d w ith the c re a tio n o f the lig ht b ulb , ma d e a ve ry p ro fo und sta te m e nt a nd o ne tha t is re le va nt to o ur to p ic : "The do c to r o f the future will g ive no m e dic ine b ut will inte re st his pa tie nts in the c a re o f the hum a n fra m e , in die t, a nd in the c a use a nd pre ve ntio n o f dise a se ."

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Tony Robbi ns O ne o f my fa vo rite suc c e ss c o a c he s a nd te a c he rs is To ny Ro b b ins. I wa s liste ning to his a ud io ta p e se rie s, Pe rso na l Po we r, while d riving in my c a mp e r a nd he a rd To ny sa y the fo llo w ing w o rd s, “If yo u wa nt to b e a live , e a t live fo o ds.” He a lso b ring s up the p o int tha t o ur b o d ie s a re 80 p e rc e nt wa te r. He sa ys tha t it o nly m a ke s se nse fo r us to e a t m o stly w a te r-ric h fo o d s suc h a s fruits, ve g e ta b le s a nd sp ro uts. He e xp la ins tha t p ro p e r d ie t inc re a se s o ne ’ s e ne rg y, whic h is ne c e ssa ry fo r to ta l suc c e ss.

Br i an Cl ement Bria n C le m e nt ha s b e e n a n insp ira tio n to m y g ro w th p ro c e ss. It w a s his wo rd s lo ng a g o tha t insp ire d me to ta ke o n my c urre nt life style . He is the d ire c to r o f the Hip p o c ra te s He a lth Institute . The Hip p o c ra te s He a th Institute is the e p ic e nte r o f the ra w / living fo o d mo ve me nt. Fo r ha lf a c e ntury, the sta ff a t Hip p o c ra te s ha s b e e n he lp ing p e o p le to he lp the m se lve s. Tho usa nd s ha ve re c o ve re d fro m c a ta stro p hic d ise a se a nd slo we d d o wn the a g ing p ro c e ss. Hip p o c ra te s is b e st kno wn fo r c ha ng ing live s thro ug h living fo o d a nd he lp ing hum a nity live w ith m o re inte g rity.

Gabri el Cousens G a b rie l C o use ns, M.D., Dip lo m a t in Ayurve d a , ho listic p hysic ia n, a utho r, le c ture r a nd w o rld p e a c e wo rke r, is the fo und e r a nd d ire c to r o f The Tre e o f Life Re juve na tio n C e nte r. The C e nte r is a n inno va tive, c ro ss-c ultura l, live-fo o d , e d uc a tio na l, sp iritua l re tre a t c e nte r a nd ho listic me d ic a l “ sp a ” c o mmitte d to the he a ling a nd a wa ke ning o f c o nsc io usne ss within the ind ivid ua l a nd the wo rld c o mmunity. The live-fo o d nutritio na l p ro to c o ls, d e to xifying sc ie nc e s a nd e d uc a tio na l p ro g ra m s m a ke this c e nte r a true o a sis fo r a w a ke ning a nd he a ling ! O ne o f the m a ny thing s tha t I like a b o ut Dr. C o use ns’ w o rk is tha t he te a c he s the p rinc ip le s o f A yurve d a fo r ra w/ living fo o d e a te rs. O the r te a c he rs o f this a nc ie nt wisd o m tha t ha ve c ro sse d my p a th b e lie ve tha t to p ra c tic e this tra d itio n o ne must e a t so me c o o ke d fo o d s ( w hic h is c o mp le te ly fa lse ).

Ri chard Schul ze Dr. Sc hulze is a me d ic a l he rb a list a nd fo rm e r stud e nt o f the la te , g re a t ho listic p ra c titio ne r, Dr. C hristo p he r. Dr. Sc hulze he a le d himse lf o f a life thre a te ning d ise a se a nd nume ro us sup p o se d ly inc ura b le injurie s. He ha s ta ug ht m a ny p e o p le ho w to b ring a b o ut m ira c ulo us he a ling s w ithin the m se lve s. He sa ys, “ The who le b a sic p rinc ip le a nd fo und a tio n o f natura l he a ling is no t tre a ting a d ise a se . It’ s c re a ting a life style tha t is so c o nd uc ive o f he a lth, with yo ur fo o d p ro g ra m, a nd yo ur c le a nsing a nd e limina tio n p ro g ra m s, a nd yo ur e xe rc ise , a nd yo ur e m o tio na l p ro g ra m s, tha t yo ur b o d y w ill he a l itse lf.” The fo llo w ing c o m m o n se nse sta te m e nt se e m s o b vio us to m e a nd ho ld s true in e ve ry c a se o f illne ss tha t I ha ve e ve r e nc o unte re d . “ It’ s ve ry sim p le to g e t

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we ll. Yo u sto p d o ing the thing s tha t yo u d id tha t m a d e yo u ill in the first p la c e , a nd yo u b e g in ne w he a lthy p ro g ra m s.” Bo th o f the se q uo te s c o m e fro m the “ The Sa m Vise r Sa ve Yo ur Life He rb a l Vid e o C o lle c tio n . ” I re c o mme nd this g re a t wo rk to a nyo ne who se he a lth c o uld use im p ro ve m e nt, e sp e c ia lly tho se w ho ha ve b e e n to ld tha t the y a re inc ura b le .

The Raw Fami l y Vic to ria , Ig o r, Se rg e i, a nd Va lya Bo ute nko ha ve b e e n o n a ra w fo o d s d ie t sinc e the e a rly 1990’ s. The y ha ve a utho re d ma ny b o o ks (se e re c o mme nd e d re a d ing se c tio n o r www.ra wfa mily.c o m ) a nd (in 2005) ha ve c o me up with a fe w c o mmo n mista ke s tha t the y ha ve no tic e d a mo ng ra w -fo o d e rs. I ha ve sum m a rize d the m he re . • Ma ny ra w fo o d e rs d o no t e a t e no ug h g re e ns. • So m e ra w fo o d e rs c o nsum e to o m a ny fa ts. • So me ra w fo o d e rs try to a c hie ve the 100 p e rc e nt ra w life style to o fa st (the b o d y ne e d s tim e to a d just). • So me ra w fo o d e rs d e c id e tha t the othe r ne c e ssa ry c o mp o ne nts o f a he a lthy life style a re no lo ng e r ne c e ssa ry a fte r a c hie ving a p e rfe c t d ie t (suc h a s e xe rc ising , p ro p e r re st, fre sh a ir, sun b a thing , e tc ). • So me ra w fo o d e rs o ve rind ulg e in so me fo o d s a nd ne g le c t a va rie ty o f o the r imp o rta nt fo o d s (fruits, ve g e ta b le s, e tc .) ra the r tha n e a ting a re a so na b le va rie ty. • The b ig g e st mista ke tha t so me ra w -fo o d e rs ma ke is liste ning to the raw fo o d s a utho ritie s ra the r tha n c a re fully liste ning to the ve ry va lua b le m e ssa g e s tha t the ir o w n b o d ie s c o m m unic a te t o the m . My e xp e rie nc e a nd re se a rc h le a d s m e to a g re e w ith the Bo ute nko ’ s o n the se c o mmo n mista ke s.

John Robbi ns The m o st sho c king ly a wa ke ning mo me nt in my e a rly se a rc h fo r the truth o n ho w to a c hie ve o p tim um he a lth c a m e d uring a fre e sho w ing o f the mo vie Die t fo r a Ne w Am e ric a , b y Jo hn Ro b b ins. Jo hn wa s the he ir to the Ba skin Ro b b ins ic e -c re a m e mp ire . Ye t he wa lke d a wa y fro m the fa mily fo rtune a fte r re a lizing tha t the sa tura te d fa t, sug a r a nd o the r c o mp o ne nts o f ic e -c re a m w e re ha rm ful to o ur b o d ie s. In the fo re w o rd o f the Hip p o c ra te s He a lth Pro g ra m , Jo hn sta te s; “ We ha ve b e e n c o nd itio ne d to think tha t o nly b y e a ting m e a ts, p o ultry, e g g s a nd d a iry p ro d uc ts c a n w e b e w e ll no urishe d . Ye t re se a rc h is sho w ing tha t the se a re the ve ry fo o d s tha t c o ntrib ute so he a vily to he a rt d ise a se , c a nc e r, d ia b e te s, stro ke s a nd o the r d e g e ne ra tive d ise a se s.”

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Rober t O. Young Dr Ro b e rt Yo ung , Ph.D. in Nutritio n, stud ie d mic ro b io lo g y a nd c he m istry a t the Unive rsity le ve l, a nd ha s b e e n stud ying the e ffe c ts o f d ie t a nd life style o n huma n e c o lo g y fo r o ve r tw e lve ye a rs. In his b o o k, Sic k And Tire d , Re c la im Yo ur Inne r Te rra in, he sa ys, “ Dise a se is just a n e xp re ssio n o f a n inve rte d wa y o f living , e a ting a nd thinking .” My e xp e rie nc e p re c ise ly! He c o m p a re s a g o ld fish in a b o wl to the hum a n b o d y in sa ying tha t if a g o ld fish’ s wa te r is no t c ha ng e d a nd it g e ts sic k, the wa y to tre a t the g o ld fish is to c ha ng e the d irty w a te r to fre sh, c le a n w a te r. In hum a ns, ra the r tha n killing the g e rms, viruse s o r tre a ting a d ise a se , c ha ng e the fluid s tha t o ur c e lls a re b a the d in, “ thus symto ma to lo g y re ve rse s itse lf” . “ Ra the r tha n d e g e ne ra tio n yo u will se e re g e ne ra tio n.” The fluid s tha t he is sp e a king o f a re o ur b lo o d a nd lym p ha tic fluid s. So me o f his re se a rc h is g ro und b re a king ! He m e a sure s the fre q ue nc y o f fo o d s. Fre q ue nc y is me a sure d b y c o unting the numb e r o f wa ve s o f lig ht e mitte d p e r se c o nd . The m o re w a ve s o f lig ht, the hig he r the fre q ue nc y. He fo und tha t c e rta in p la nt fo o d s ha ve ve ry hig h fre q ue nc ie s. Whe a t g ra ss juic e , fre sh g re e n juic e s a nd ve g e ta b le s a re fro m 70 to a s hig h a s 250 m e g a he rtz. Ha mb urg e rs a nd c hic ke n ha ve ve ry lo w fre q ue nc ie s - fro m 3-5 me g a he rtz. Dr. Yo ung c o mp a re s the e ffe c ts o f the se fo o d s o n hum a ns to the c o m p ute r w o rld sa ying tha t c o mp ute rs with hig he r m e g a he rtz think a lo t fa ste r. “ As we c o o k fo o d we re d uc e the fre q ue nc y o f e ne rg y o f tha t fo o d , a nd it b e c o me s d e a d fo o d . Wha t we wa nt to b e e a ting is live fo o d s.” I c a n sa y fo r c e rta in tha t m y b ra in wo rks a lo t fa ste r no w o n living fo o d s tha n it d id w he n I a te ha m b urg e rs a nd c hic ke n.

Br adfor d Angi er A wild e rne ss surviva l situa tio n is a n e ve nt tha t I sinc e re ly ho p e no ne o f us a re e ve r fa c e d w ith. Ho we ve r, it is inte re sting to he a r w ha t surviva l e xp e rts ha ve to sa y a b o ut g e tting the mo st o ut o f yo ur fo o d . Wild e rne ss surviva l e xp e rt Bra d fo rd Ang ie r a utho re d the wild e rne ss surviva l b o o ks “ Ho w To Sta y Alive In The Wo o d s” (p ub lishe d in 1956) a nd “ Surviva l With Style ” (p ub lishe d in 1972). In b o th o f the se b o o ks Ang ie r e xp la ins, “ Whe n ra tio ns a re limite d , a ll fo o d s sho uld b e e a te n ra w o r c o o ke d o nly e no ug h to ma ke it p a la ta b le . The lo ng e r a nd ho tte r a fo o d is c o o ke d , the g re a te r the lo sse s o f nutritive va lue s. Eve n to a sting b re a d d iminishe s this fo o d ’ s p ro te ins a nd d ig e stib ility.”

REV. GEORGE H. MALKMUS Afte r b e c o ming a C hristia n in 1957, G e o rg e H. Ma lkmus c o mp le te d fo ur ye a rs o f sc ho o ling in p re p a ra tio n fo r the ministry. During his 30 ye a rs o f ministry, he p a sto re d c hurc he s n i Ne w Yo rk, No rth C a ro lina a nd Flo rid a . In 1970, he fo und e d the G re a te r G le ns Fa lls Ba p tist C hurc h in G le ns Fa lls, Ne w Yo rk -- a c hurc h tha t g re w in six ye a rs fro m no thing to o ve r 600 m e m b e rs. He a lso fo und e d a C hristia n Sc ho o l a nd Bib le Institute a s p a rt o f this m inistry.

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Ho we ve r, a t the p e a k o f his m inistry, a t a g e 42, he wa s fa c e d with a life thre a te ning p hysic a l p ro b le m . He ha d re c e ntly lo st his m o the r to c o lo n c a nc e r, a nd no w he wa s fa c ing the sa me d ia g no sis. His mo the r, b e ing a re g iste re d nurse , a c c e p te d the tra d itio na l me d ic a l tre a tme nt o f c he mo the ra p y, ra d ia tio n a nd surg e ry with ve ry d e va sta ting re sults. Be c a use o f his mo the r’ s b a d e xp e rie nc e with the m e d ic a l tre a tm e nts, he so ug ht a n a lte rna tive . In his se a rc h he c o nta c te d a frie nd , Eva ng e list Le ste r Ro lo ff, who e nc o ura g e d him to c ha ng e his d ie t ra the r tha n a c c e p t the tra d itio na l me d ic a l tre a tme nts. O ve r nig ht he c ha ng e d his d ie t a nd a lmo st imme d ia te ly b e g a n to g e t we ll. Within o ne ye a r, no t o nly w a s his c a nc e r g o ne b ut so w e re a ll o f his o the r p hysic a l p ro b le m s. Sinc e he m a d e the d ie t a nd life style c ha ng e o ve r twe nty ye a rs a g o , he ha s no t e xp e rie nc e d a ny p hysic a l p ro b le ms o f a ny kind -- no t e ve n a c o ld no r ta ke n a s m uc h a s a n a sp irin. No w in his se ve ntie s, he ha s m o re e ne rg y tha n he d id a s a te e na g e r d id . As a re sult o f this e xp e rie nc e ne a rly thirty ye a rs a g o , he ha s b e e n stud ying a nd re se a rc hing d ie t a nd life style fro m a Bib lic a l p e rsp e c tive . Ba se d o n his re se a rc h a nd e xp e rie nc e , he a nd his wife , Rho nd a , initia te d Ha lle luja h Ac re s in 1992 as a C hristia n he a lth m inistry to he lp a lle via te the suffe ring the y we re se e ing in the live s o f so m a ny p e o p le . The ir g o a l is to he lp le a d p e o p le a w a y fro m the w o rld ’ s d ie t a nd b a c k to G o d ’ s o rig ina l d ie t fo r m a nkind . The y ha ve b ro ug ht ne w ho p e a nd he a lth to multitud e s with the me ssa g e , “ Yo u d o no t ha ve to b e sic k.” Re v. Ma lkm us ha s ta ke n his m inistry to the wo rld with se m ina rs, ne wsle tte rs, b o o ks, ta p e s a nd ra d io a nd te le visio n a p p e a ra nc e s, inc lud ing the 700 C lub , TBN, a nd C O PE. Sinc e 1993, Re v. Ma lkmus ha s p ub lishe d Ba c k to the G a rd e n, a fre e ne w sle tte r tha t g o e s o ut to m o re tha n 200,000 ho use ho ld s. His b o o ks – Why C hristia ns G e t Sic k, G o d ’ s Wa y to Ultima te He a lth, a nd Yo u Do n’ t Ha ve to Be Sic k! A C hristia n He a lth Prime r – ha ve ha d a n inc re d ib le imp a c t. Eve ry d a y, hund re d s o f p e o p le write o r c a ll Ha lle luja h Ac re s to sa y ho w the se b o o ks ha ve c ha ng e d the ir live s. In the m id st o f a ll o f his writing s a nd p ub lic a tio ns, he e sta b lishe d a tra ining p ro g ra m fo r He a lth Ministe rs to he lp sp re a d the He a lth Me ssa g e . O ve r 6000 p e o p le fro m a ll wa lks o f life (d o c to rs, re g iste re d nurse s, p a sto rs, la y p e o p le , e tc .) ha ve c o m p le te d this tra ining p ro g ra m a nd no w he lp sha re the he a lth m e ssa g e w ith o the rs. Pre se ntly Re v. Ma lkm us is fulfilling the d re a m o f “ Ha lle luja h Ac re s” b y p ro c la iming the me ssa g e “ YO U DO N’ T HAVE TO BE SIC K” to the wo rld a s he tra ve ls thro ug ho ut the c o untry d e live ring his “ Ho w to Elim ina te Sic kne ss” se m ina r to c hurc he s a nd o the r inte re ste d g ro up s in p e rso n a nd b y te le visio n a nd ra d io . His b o o ks a nd ne wsle tte rs a re virtua lly g o ing a ro und the w o rld . Yo u c a n visit us o nline a t http :/ / www.ha c re s.c o m .

Yogi Bhaj an Thro ug h his te a c hing s o n Kund a lini Yo g a , Yo g i Bha ja n ha s he lp e d me e vo lve into w ho I a m to d a y. O c c a sio na lly he sp o ke o n the b e ne fits o f living fo o d s. “ And I wa s thinking , I wa s a sking m yse lf e a rlie r wha t a re the fo ur thing s tha t I c o uld sa y o n the m o st im p o rta nt thing tha t I ha ve le a rne d fro m m y

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e xp e rie nc e to p re ve nt c a nc e r a nd I ha ve c o m e to the c o nc lusio n tha t at this p o int I c a n sa y the re a re fo ur m o st im p o rta nt thing s. The first o ne is d ie t: We ha ve to e a t he a lthy fo o d ; w e ha ve to e a t living fo o d s. I a m a ve g e ta ria n a nd I b e lie ve a s yo u d o tha t e a ting me a t c a n’ t p o ssib ly b e g o o d fo r us, b ut a lso b e lie ve tha t e a ting , yo u kno w, it is e q ua lly imp o rta nt tha t we c o nc e ntra te o n e a ting he a lthy fo o d s, fre sh, living fo o d s, fo o d s w ith lo t o f w a te r.” Yo g i Bha ja n le c ture , Fe b rua ry 26, 1994 (G 662) Esp a no la , Ne w Me xic o .

Byr on Tyl er I w a s fo rtuna te to c o m e a c ro ss Pro fe sso r Byro n Tyle r’ s q uo te in the b o o k Stre ng th fro m Ea ting b y Be rna rr Ma c fa d d e n. He sta te s, “ All d ise a se is the re sult o f d iso b e d ie nc e o f na ture ’ s la w s. It is a c rime a g a inst na ture to e a t the fo o d she p ro vid e s in a ny o the r c o nd itio n tha n tha t in whic h she p ro vid e s the m . Na ture d o e s no t e rr. No o ne c a n imp ro ve up o n Na ture , ye t tha t’ s wha t ma n a tte mp ts to d o w he n he sub je c ts his fo o d to the he a t o f fire , d e stro ying its vita lity a nd c ha ng ing its c he m ic a l c o nstitue nts. The p ro d uc t o f mo the r e a rth, g ive n us fo r suste na nc e , a re unc o o ke d sa ve b y the he a t o f the sun—the so urc e o f a ll e ne rg y. The sun is p ro d uc tive o f life . Fire is d e struc tive o f life . “ C o o king d e stro ys the life c e lls in fo o d —the c e lls w hic h m a ke a nd susta in life in ma n. C o o k a se e d tho ro ug hly a nd se e whe the r it will sp ro ut whe n p la nte d . O r g ra ft a d e a d c utting to a live lim b a nd se e w he the r it w ill he lp the g ro w th o f the live b ra nc h. All live ve g e ta tio n is c a p a b le o f e ithe r re p ro d uc ing its o w n kind o r o f furnishing life o r vita lity to o the r o rg a nize d living thing s; ta ke a wa y its life a nd it c a n d o ne ithe r. Life c a nno t c o m e fro m d e a th. “The m a n who e a ts c o o ke d fo o d sub sists upo n the fe w c e lls whic h e sc a pe de struc tio n b y fire . He is o b lig e d, the re fo re , to ta ke la rg e q ua ntitie s o f fo o d to se c ure the re q uire d a m o unt o f no urishm e nt [e mp ha sis mine ]. He is surfe ite d w ith

ma te ria l whic h his syste m c a nno t a p p ro p ria te—d e a d ma tte r whic h must b e g o tte n rid o f. The syste m c a nno t e xp e l this wa ste ma te ria l fa st e no ug h, a nd muc h o f it fe rme nts o r d e c a ys in the sto ma c h o r inte stine s, furnishing fo o d fo r the g e rm s a nd b a c illi w hic h d a ily e nte r the syste m . “ The ra w -fo o d d ie t p ro lo ng s life . Uric a c id is no w re c o g nize d a s o ne o f the c hie f c a use s o f o ld a g e . This p o iso n is p re se nt to a g re a te r o r le sse r e xte nt in p e rso ns who e a t d e vita lize d fo o d , a nd the a c c umula tio n inc re a se s with the a g e o f suc h p e rso ns. Ano the r c a use o f se nsib ility is the p re se nc e o f a n o ve rsup p ly o f e a rthy sa lts o r mine ra l ma tte r in the b lo o d a nd b o ne s; this is a lso b e ing p ro d uc e d b y e a ting o f e ma sc ula te d o r life le ss fo o d . The se fo re ig n sub sta nc e s o ssify the b o ne s a nd o b struc t the vita l func tio ns, d iminishing the vita lity mo re a nd m o re . “ By na tura l d ie ting the se c a lc a re o us d e p o sits, uric a c id a nd o the r p o iso ns, a re a b so rb e d o r d isso lve d a nd e lim ina te d , a nd the ir furthe r a c c um ula tio n p re ve nte d . Thus juve nility is re ta ine d a nd ‘ o ld a g e ’ w a rd e d o ff.”

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Chapter Six: What to Avoid In a d d itio n to d ie ta ry sug g e stio ns, c ruc ia l life style sug g e stio ns a re c o ve re d in this c ha p te r b e c a use he a lthy e a ting is o nly p a rt o f the e q ua tio n in the q ue st fo r o p tim um he a lth.

Oxal i c Aci d and the Ni ghtshade Stor y The p la nt fa mily kno w n a s nig htsha d e is o f p rime c o nc e rn. The se a re p o ta to e s (no t swe e t p o ta to e s, the y a re O K), e g g p la nts, to ma to e s, p e p p e rs, to ma tio s a nd to b a c c o . All c o nta in a sub sta nc e c a lle d so la nine , whic h p ro te c t s the m fro m b e ing e a te n b y inse c ts a nd o the r living thing s b e fo re the y a re rip e . So la nine inte rfe re s w ith e nzym e s in the m usc le s o f hum a ns a nd c a n c a use us to e xp e rie nc e p a in. The so la nine le ve ls a re hig he st in unrip e ve g e ta b le s b ut d ro p a s the ve g e ta b le rip e ns. A vine rip e ne d to m a to w ill no t c a use p ro b le m s w hile a to m a to p ic ke d g re e n a nd rip e ne d o ff the vine w ill. Be sure to b uy vine rip e ne d to m a to e s a nd no t g e t tric ke d b y o n the vine to m a to e s. Be ll p e p p e rs a re p ro b le ma tic . G re e n b e ll p e p p e rs a re no t rip e ; the re fo re the y a re hig h in so la nine . Be ll p e p p e rs turn re d whe n the y a re rip e a nd re d b e ll p e p p e rs will no t c a use a p ro b le m . This g o e s fo r ho t p e p p e rs a lso , re d is g o o d , g re e n is no t. Po ta to e s a re a lwa ys a p ro b le m . Whe n the y a re ha rve ste d the y d e fo lia te the a b o ve g ro und p o rtio n first. The p la nt the n p uts m o re so la nine into the p o ta to to p ro te c t itse lf fro m the p re d a to r. As fa r a s eg g p la nts g o , the y sho uld b e vine rip e ne d fo r the so la nine le ve ls to d ro p . So la nine sho uld b e a vo id e d b y e ve ryo ne b ut e sp e c ia lly tho se with a rthritis a nd b a c k p a in. O xa lic a c id is a sub sta nc e fo und in hig h c o nc e ntra tio ns in e g g s, fish, a nd c e rta in ve g e ta b le s (Ba lc h a nd Ba lc h p g . 483). Die ts hig h in o xa lic a c id ha ve b e e n linke d to the fo rma tio n o f kid ne y sto ne s in so me ind ivid ua ls. The fo o d s tha t c o nta in o xa lic a c id sho uld a lso b e a vo id e d b y tho se with jo int p ro b le ms (Ba lc h a nd Ba lc h p g . 278). O xa lic a c id a lso re d uc e s iro n a b so rp tio n. The ve g e ta b le s tha t I usua lly a vo id w hic h c o nta in o xa lic a c id a re : sp ina c h, b e e t g re e ns, Swiss c ha rd , so rre l, a nd rhub a rb . Whe n I e a t the m the y le a ve a n unp le a sa nt a nd so me wha t a string e nt fe e ling in my mo uth. C o ntro ve rsy still e xists whe the r o r no t o xa lic a c id is mo re p ro b le ma tic in ra w o r c o o ke d fo o d s. I g e t the sa m e unp le a sa nt fe e ling whe n tho se ve g e ta b le s a re c o nsum e d ra w o r c o o ke d , so I a vo id b o th. The re a re o the r fo o d s w hic h c o ntain o xa lic a c id b ut the y d o no t c a use the unp le a sa nt fe e ling in m y m o uth a nd I b e lie ve tha t the y ha ve ve ry sm a ll a m o unts o f o xa lic a c id , so I w ill no t list the m he re . If yo u ha ve kid ne y sto ne s, o b ta in a c o mp le te list fro m Pre sc rip tio n fo r Nutritio na l He a ling Third Ed itio n. Mo re imp o rta nt tha n tha t is a vo id ing a d ie t hig h in a nima l p ro te in b e c a use if yo u a re p ro ne to kid ne y sto ne s, the c o nsum p tio n o f a nim a l p ro te in ha s b e e n stro ng ly a sso c ia te d w ith o xa la te a b so rp tio n (Ba lc h a nd Ba lc h p g . 484). Ea c h o ne o f us is d iffe re nt. If yo u a re c urio us a s to whe the r the o xa lic a c id c o nta ining ve g e ta b le s a re rig ht fo r yo u, the n I sug g e st a sim p le te st. O n a n e m p ty sto m a c h, e a t a p o rtio n o f the ve g e ta b le tha t yo u wish to te st (a nd o nly tha t ve g e ta b le , no d re ssing ) a nd se e ho w it m a ke s yo u fe e l.

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Geneti cal l y Engi neer ed Foods Ve ry fe w stud ie s ha ve b e e n c o nd uc te d to d e te rmine whe the r g e ne tic a lly e ng ine e re d fo o d s (G MO ) a re ha rmful to huma n he a lth. Ma ny sc ie ntists b e lie ve tha t g e ne tic a lly e ng ine e re d fo o d s ha ve b e e n rushe d to the m a rke tp la c e to o q uic kly. G e ne tic e ng ine e ring ha s trig g e re d fo o d a lle rg ie s in unsusp e c ting p e o p le . Fo r e xa mp le , if g e ne s o f a p a rtic ula r kind o f nut a re inse rte d in a ve g e ta b le , a p e rso n with a n a lle rg y to tha t nut m a y re a c t to the ve g e ta b le . And the re is no w a y fo r us to kno w if w e a re g e tting g e ne tic a lly e ng ine e re d fo o d s in the Unite d Sta te s b e c a use it is ille g a l to la b e l fo o d s a s g e ne tic a lly e ng ine e re d in the USA (b ut no t in m a ny o the r c o untrie s.) G e ne tic e ng ine e ring ha s c re a te d ne w to xins ha rmful to huma n he a lth. In 1989, a g e ne tic a lly e ng ine e re d ve rsio n o f tryp to p ha n, a d ie ta ry sup p le m e nt, p ro d uc e d to xic c o nta m ina nts. Be fo re b e ing re c a lle d b y the FDA, the m uta te d tryp to p ha n kille d 37 Am e ric a ns, p e rm a ne ntly disa b le d 1,500, a nd 5,000 b e c a m e ill with a b lo o d diso rde r c a lle d e o sino p hila mya lg ia synd ro me . A British stud y ha s fo und tha t g e ne tic a lly e ng ine e re d b a c te ria live s o n in the hum a n g ut. Re se a rc he rs a t the Unive rsity o f Ne wc a stle ha ve fo und tha t a n he rb ic id e -re sista nt g e ne fro m g e ne tic a lly a lte re d so y wa s fo und in 3 o ut o f 7 te st p a tie nts. This d e ve lo p me nt is hig hly sig nific a nt b e c a use it p ro ve s the b io te c h ind ustry wro ng . The y ha ve re p e a te d ly sta te d tha t DNA fro m g e ne tic a lly a lte re d fo o d s c a nno t tra nsfe r to hum a n g ut b a c te ria . Sinc e it is ille g a l to la b e l fo o d s a s g e ne tic a lly e ng ine e re d in the USA, the o nly w a y to b e sure tha t yo u’ re g e tting no G MO fo o d s is to b uy o rg a nic . Ne a rly a ll the no no rg a nic c o rn a nd so yb e a ns in the USA to d a y a re G MO . The y ha ve b e e n inse rting c o ld wa te r fish g e ne s into to ma to e s to p ro vid e the m with lo ng e r she lf life in c o ld sto ra g e . The Fra nke nste in fo o d s tha t the y a re c re a ting sho uld a lw a ys b e a vo id e d if yo u a re c o nc e rne d a b o ut yo ur he a lth. Tha t’ s w hy I sa y, just sa y no to G MO .

Toxi ns from Cooki ng The re is a n a b und a nc e o f to xins c urre ntly kno wn tha t a re c re a te d fro m c o o king . In this se c tio n w e w ill o nly c o ve r o ne c a lle d a c ryla m id e . The Ne w Yo rk Time s re p o rte d (in 2002) tha t c o o king mo st sta rc hy fo o d s a c tua lly p ro d uc e s a hig hly c a rc ino g e nic c he mic a l c a lle d a c ryla mid e , whic h is kno w n to c a use c a nc e r in la b o ra to ry a nima ls. The Enviro nme nta l Pro te c tio n Ag e nc y (EPA) c urre ntly limits the a mo unt o f a c ryla mid e p e rmissib le in p ub lic d rinking wa te r b ut it d o e s no t re g ula te le ve ls p e rm issib le in o ur fo o d . Fre nc h frie s a nd p o ta to c hip s ha ve a c ryla m id e le ve ls se ve ra l hund re d time s hig he r tha n the EPA a llo ws in d rinking wa te r. Ye t mo st c o nsum e rs ha ve no id e a tha t the p ro c e ss o f c o o king a c tua lly c re a te s he a lth risks. O n June 25, 2002, the Wo rld He a lth O rg a niza tio n (WHO ) b e g a n a thre e d a y e m e rg e nc y m e e ting in G e ne va to e va lua te the re c e nt d isc o ve ry tha t

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c e rta in p o p ula r sta rc hy fo o d s, suc h a s p o ta to c hip s a nd b re a d , c o nta in a c he m ic a l tha t c a n c a use c a nc e r (ABC Ne ws, 6/ 25/ 02). Ne ve r b e fo re ha s the a g e nc y a sse m b le d so m a ny e xp e rts so q uic kly to e va lua te fo o d sa fe ty. Jo rg e n Sc hlund t, he a d o f WHO ’ s Fo o d Sa fe ty Pro g ra m, to ld ABC NEWS’ Jo hn Mc Ke nzie : “ This is no t just a no the r fo o d sc a re . This is a n issue w he re w e find a sub sta nc e in fo o d s tha t c o uld c a use c a nc e r, a nd in sig nific a nt a m o unts.” A la rm s w e re trig g e re d in Ap ril 2002 w ith the a nno unc e m e nt tha t sc ie ntists in Swe d e n ha d te ste d m o re tha n 100 fo o d ite m s a nd d isc o ve re d tha t p o ta to a nd c e re a l p ro d uc ts tha t we re frie d , o ve n-b a ke d a nd d e e p -frie d ma y c o nta in hig h le ve ls o f a c ryla mid e , a c he mic a l use d to ma ke p la stic s a nd d ye s tha t ha s c a use d c a nc e r in a nima ls. “ It d id c o me a s a surp rise b e c a use it ha s no t b e e n c o nsid e re d a s a no rma l p ro c e ss tha t yo u wo uld g e t a c ryla mid e o ut o f fo o d ,” sa id Sc hlund t. Re se a rc he rs sa y it is a ll a b o ut he a t. The hig he r the c o o king te mp e ra ture is, the g re a te r the le ve l o f a c ryla mid e . So me re se a rc he rs b la me the a c ryla m id e o n the o il p re se nt in the sta rc hy fo o d s. Bre a d wa s fo und to c o nta in 50 mic ro g ra ms o f a c ryla mid e . C e re a ls, c o o kie s & c ra c ke rs a nd p o ta to c hip s c o nta ine d 160, 410, a nd 1,200, re sp e c tive ly. Sinc e the Swe d ish stud y, sc ie ntists in se ve ra l o the r Euro p e a n c o untrie s ha ve te ste d m a ny o f the se p o p ula r fo o d s w ith sim ila r re sults. If yo u ne e d ye t a no the r re a so n to p a ss o n the p o ta to c hip s, no w yo u’ ve g o t it.

Bar becue Bl ues Sc ie ntific stud ie s ha ve no w re ve a le d tha t b a rb e c ue d fo o d c a n b e ha za rd o us to yo ur life ! The fo llo wing a rtic le e ntitle d , “ Stud ie s a re re ve a ling the d a rk sid e o f b a rb e c ue ” is ta ke n fro m The O re g o nia n ne wsp a p e r, July 13, 2004, p ub lishe d in Po rtla nd O re g o n, USA. “ Anima ls d e ve lo p tum o rs o f the c o lo n, b re a st a nd p ro sta te whe n fe d the sa m e c he m ic a ls tha t a re c re a te d in hig h te mp e ra ture b a rb e c uing ” , sa ys Jim Fe lto n, a se nio r sc ie ntist a t La wre nc e Live rmo re Na tio na l La b o ra to ry in Live rm o re , C a lifo rnia . O f 40 stud ie s o f huma ns, a b o ut 70 p e rc e nt ha ve c o rre la te d inc re a se d c a nc e r risk w ith hig h c o nsum p tio n o f w e ll-d o ne m e a t c o o ke d a t hig h te m p e ra ture . The p o te ntia l he a lth p ro b le m s a rise fro m two fa c to rs inhe re nt in the b a rb e c uing p ro c e ss: hig h he a t a nd sm o ke . Bo th c re a te c he m ic a ls tha t c a n c a use g e ne tic m uta tio ns a nd unre stric te d c e ll g ro w th tha t sig na l c a nc e r. Ba rb e c ue g rills g e t e xtre me ly ho t, so me time s re a c hing 600 d e g re e s. Whe n me a t is c o o ke d we ll-d o ne , c he m ic a ls kno wn a s he te ro -c yc lic a mine s o r HC As a re fo rme d in the fo o d . HC As a re c re a te d whe n a mino a c id s (the b uild ing b lo c ks o f p ro te ins) a nd c re a tine (a c he m ic a l fo und in m usc le s) re a c t a t hig h te m p e ra ture s. In a na lyzing c o o ke d m usc le m e a ts, re se a rc he rs ha ve fo und 17 d iffe re nt HC As tha t m a y p o se c a nc e r risks. In 1999, a Na tio na l C a nc e r Institute stud y e xa m ine d the e a ting ha b its o f c a nc e r p a tie nts. It c o nc lud e d tha t e a ting a d a ily a ve ra g e o f 10 g ra ms o f we ll-

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d o ne o r ve ry-we ll-d o ne m e a t c o o ke d a t hig h te m p e ra ture s inc re a se d the risk o f c o lo re c ta l c a nc e r b y 85 p e rc e nt. In a d d itio n to c o o king a t hig h te mp e ra ture s, g rills c re a te smo ke whe n fa t fro m m e a t d rip s o nto ho t c o a ls. The b urning fa t re sults in ho t fla re -up s, a nd smo ke c urls a ro und the fo o d . The smo ke c o nta ins b e nzo p yre ne , a p o te nt c a rc ino g e n in a nim a ls, p a rtic ula rly in the g a stro inte stina l tra c t. A 2001 Na tio na l C a nc e r Institute stud y fo und le ve ls o f b e nzo p yre ne to b e sig nific a ntly hig he r in fo o d s c o o ke d we ll-d o ne o n the b a rb e q ue , p a rtic ula rly ste a ks, c hic ke n with skin, a nd ha m b urg e r. La wre nc e Live rmo re ’ s Fe lto n sa ys kno w le d g e a b o ut he a lth risks o f hig hte m p e ra ture c o o king b e g a n to e vo lve in 1977, whe n Ja p a ne se sc ie ntists sho w e d c o o ke d b e e f c o nta ine d “ m uta g e ns” – c he m ic a ls tha t c ha ng e the g e ne tic struc ture o f DNA. Sinc e the n, Fe lto n sa ys, sc ie ntists ha ve id e ntifie d the se c o m p o und s, le a rne d to synthe size the m in la b s, a nd fe d the m to a nim a ls. It turne d o ut tha t the c he m ic a ls fo und in c o o ke d b e e f w e re a s g o o d a t c a using m uta tio ns a s a ny c he m ic a l e ve r fo und , Fe lto n sa ys “ the y d o c a use tumo rs, so me e sp e c ia lly e a rly in mo nke ys.” The Ap ril 2004 issue o f Re a d e rs Dig e st ha d the fo llo w ing to sa y a b o ut smo ke d me a ts. “ Smo king wa s o nc e e sse ntia l fo r p re se rving me a t a nd fish. But hund re d s o f c o m p o und s ha ve so fa r b e e n id e ntifie d in smo ke , inc lud ing a lc o ho ls, a c id s, p he no ls, a nd se ve ra l o the r to xic a nd p o ssib ly e ve n c a nc e rc a using sub sta nc e s…c ure d me a ts a re hig h in nitra te s – the sa m e tro ub le -ma ke rs in p ic kling – whic h c o m b ine with a m ino a c id s d uring c o o king a nd d ig e stio n to fo rm c a nc e r-c a using nitro sa mine s. ..” Whe n yo u sm e ll tha t b a rb e c ue , re m e m b e r this a rtic le a nd a sk yo urse lf, “ is the fe w m inute s o f e a ting p le a sure wo rth the to ll this fo o d will ta ke o n my b o d y? ”

Fryi ng “ Frying fo o d d a ma g e s o the rwise he a lthy o ils. The hig h te mp e ra ture ma ke s the o il o xid ize so tha t inste a d o f b e ing g o o d fo r yo u, it g e ne ra te s ha rmful ‘ fre e ra d ic a ls’ in the b o d y” ( Ho lfo rd p g . 52). Frying a lso d e stro ys the e sse ntia l fa ts in fo o d , a nd whe n c o nsume d , the fre e ra d ic a ls p ro d uc e d b y frying c a n d a ma g e c e lls in the b o d y, inc re a sing the risk o f c a nc e r a nd he a rt d ise a se a nd p o ssib ly c a using pre m a ture a g ing . Frying fo o d s c a n d e stro y Vita mins A a nd E, whic h a lso p ro te c t us fro m the se d a ng e ro us sub sta nc e s. The d a ma g ing e ffe c ts o f frying d e p e nd o n the o il, the te mp e ra ture a nd the le ng th o f time . “ Sc o re s o f unna tura l b re a kd o wn d ime r a nd p o lyme r p ro d uc ts with unkno wn e ffe c ts o n he a lth a re p ro d uc e d b y frying a nd d e e p -frying ” ( Fa ts Tha t He a l, Fa ts Tha t Kill, Ud o Era smus). O ve r ma ny ye a rs o f c o nsuming frie d fo o d s, o ur c e lls a c c umula te to xic p ro d uc ts fo r w hic h the y ha ve no t e vo lve d e ffic ie nt d e to xifying m e c ha nism s. The se to xins inte rfe re with o ur b o d y’ s life c he mistry. C e lls d e g e ne ra te a nd the d a m a g e m a nife sts itse lf a s d e g e ne ra tive d ise a se s.

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Microwave Ovens The mic ro wa ve o ve n he a ts fo o d with the use o f e le c tro ma g ne tic ra d ia tio n. Burto n G o ld b e rg ’ s b o o k, Alte rna tive Me d ic ine , The De finitive G uid e sa ys the fo llo wing a b o ut the use o f this kind o f ra d ia tio n fo r c o o king fo o d . “ Mic ro wa ve ra d ia tio n is no t ve ry p o we rful a nd it d ro p s o ff q uic kly a s o ne m o ve s a w a y fro m the a p p lia nc e . Ye t, me d ic a l sc ie nc e ha s unc o ve re d d isturb ing ne ws a b o ut the e ffe c ts o f m ic ro w a ve ra d ia tio n o n he a lth… inc lud ing e ye da m a g e a nd c a rc ino g e nic e ffe c ts.” The re m a y b e a no the r d isturb ing sid e to this m o d e rn c o nve nie nc e . Mic ro wa ving m a y c a use c he m ic a l c ha ng e s in fo o d s b e yo nd tho se a sso c ia te d with b e ing e xp o se d to he a t. Fo r e xa mp le , re se a rc he rs ha ve d isc o ve re d tha t m ic ro wa ving infa nt fo rm ula fo r te n m inute s a lte rs the struc ture o f its c o m po ne nt a m ino a c ids, po ssib ly re sulting in func tio na l, struc tura l a nd im m uno lo g ic a l a b no rm a litie s.

I c ho o se no t to b uild the c e lls o f my b o d y with ra w ma te ria ls (fo o d s) tha t ha ve b e e n e xp o se d to ra d ia tio n a nd sug g e st tha t yo u d o n’ t e ithe r. A no the r imp o rta nt thing to kno w a b o ut mic ro wa ve o ve ns is tha t the y le a k. Ha ve yo u e ve r se e n a sig n up o n e nte ring a n e sta b lishme nt tha t sa ys, “ Wa rning mic ro wa ve o ve n in use ” ? The o ld p a c e ma ke rs we re se nsitive to the le a king ra d ia tio n w hic h c o uld ha ve tra g ic e ffe c ts o n the p a tie nt. If yo u b o ug ht a mic ro wa ve le a k d e te c to r fro m yo ur lo c a l ha rd wa re sto re a nd c he c ke d the a re a in fro nt o f yo ur o ve n while it wa s in o p e ra tio n, c ha nc e s a re it wo uld no t g ive yo u a re a d ing . But if yo u use d a TriFie ld Me te r (the o ne tha t I re c o mme nd ), yo u wo uld find tha t it le a ks ra d ia tio n fo r se ve ra l fe e t a nd ma yb e up to te n fe e t o r so . Le a ka g e is a llo w e d to o c c ur b e c a use the g o ve rnm e nt ha s se t wha t the y c a ll a n a c c e p ta b le lim it o n le a ka g e , a nd p o o rly e ng ine e re d le a k d e te c to rs a re no t c a lib ra te d to sho w le a ka g e und e r the ‘ a c c e p ta b le ’ limit . This le a ka g e o f ra d ia tio n p e ne tra tes the c e lls o f yo ur b o d y if yo u a re in its p a th a nd c a n d a m a g e tissue . Fo r e xa mp le , ma ny mic ro wa ve o ve ns a re lo c a te d a b o ve the sto ve . If the m ic ro w a ve is o n a nd so m e o ne is stirring a p o t o n the sto ve , the le a ka g e fro m the mic ro wa ve c a n p e ne tra te the le nse o f the e ye , whic h is p a rtic ula rly se nsitive, a nd m a y le a d to c a ta ra c ts. The O wne r’ s Ma nua l tha t a c c o mp a nie s a ne w mic ro wa ve o ve n a lwa ys sta te s “ Pre c a utio ns to a vo id p o ssib le e xp o sure to e xc e ssive mic ro wa ve e ne rg y” . (No tic e ho w the y c a ll it e ne rg y a nd no t ra d ia tio n.) The y sta te tha t it is im p o rta nt tha t so il o r c le a ne r re sid ue no t a c c um ula te o n se a ling surfa c e s o f the d o o r a nd tha t it is im p o rta nt tha t the d o o r se a ls a re no t d a m a g e d . I re c o mme nd le a ving the ro o m if so me o ne is using a mic ro wa ve o ve n a nd no t re turn until the y a re finishe d c o o king .

El ec tr om agneti c Radi ati on We (hum a ns) a c tua lly ha ve e le c tric a l syste m s insid e o ur b o d ie s. “ The ne rve im p ulse s tha t d ire c t m o tio n a re e sse ntia lly a ve ry lo w vo lta g e e le c tric c irc uit. No rma l ne rve imp ulse tra nsmissio n o c c urs a t a sp e e d o f a p p ro xima te ly 136 m e te rs p e r se c o nd , whic h is fa st e no ug h to a p p e a r insta nta ne o us to us.”

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(Ba lc h a nd Ba lc h p g . 276) This e le c tric a l syste m tha t d ire c ts o ur m o tio n a nd p e rfo rm s m a ny e sse ntia l ta sks insid e o ur b o d ie s is susc e p tib le to inte rfe re nc e fro m unse e n fo rc e s tha t I w ill e xp la in in this se c tio n. Ele c tric a nd ma g ne tic fie ld s to g e the r a re re fe rre d to a s e le c tro ma g ne tic fie ld s (EMFs). The y b o th g e ne ra te ra d ia tio n in the fo rm o f wa ve s tha t b e c o me w e a ke r a nd the n d isa p p e a r a s yo u mo ve a wa y fro m the so urc e . Fo r e xa mp le , ho use ho ld a p p lia nc e s g e ne ra te fie ld s tha t usua lly d ro p o ff just a fe w fe e t a w a y w hile hig h-te nsio n tra nsm issio n line s c a n g e ne ra te a fie ld tha t c a n tra ve l se ve ra l hund re d fe e t o r mo re . The fie ld s p a ss thro ug h w a lls a nd the re is no e a sy w a y to b lo c k the m o ut. EMFs a re fo und w he re ve r the re a re e le c tric tra nsm issio n line s a nd a ro und the d e vic e s p lug g e d into the m . The y a re invisib le a nd sile nt. Huma ns a re no t b io lo g ic a lly e q uip p e d to c o nsc io usly d e te c t EMFs; the re sult o f this c a n a d ve rse ly a ffe c t us. So me p e o p le d o no tic e the invisib le EMF fie ld s. Fo r e xa m p le , w he n e xp o se d to EMFs I ne e d m o re sle e p . An a p a rtm e nt tha t I live d in ye a rs a g o ha d a n e le c tric w a te r he a te r just 2 fe e t fro m the b e d . I a lmo st a lwa ys shut the wa te r he a te r o ff b e fo re b e d a nd fe lt we ll re ste d in the mo rning o n 7 ho urs sle e p . O n the nig hts tha t I fo rg o t to shut the w a te r he a te r o ff, I ha d tro ub le w a king up e ve n a fte r 9 ho urs sle e p . This w e nt o n fo r se ve ra l ye a rs a nd I am 100 p e rc e nt c o nvinc e d tha t the EMF fie ld wa s the c a use o f the ne e d fo r m o re sle e p . Why wo rry? Sp e nd ing time in a hig h EMF fie ld c a n ha ve d a ng e ro us e ffe c ts o n o ur tissue s a nd c e lls a nd ha s e ve n b e e n sho wn to c a use c a nc e r. Ma ny g o o d b o o ks a re a va ila b le o n EMFs; Suc h a s The G re a t Po we r-Line C o ve r-Up b y Pa ul Bro d e ur a nd Ele c tro ma g ne tic Fie ld s, a C o nsume rs G uid e to the issue s a nd ho w to Pro te c t O urse lve s b y B. Bla ke Le vitt. I re c o mme nd o ne c a lle d WARNING : The Ele c tric ity Aro und Yo u Ma y Be Ha za rd o us To Yo ur He a lth b y Elle n Sug a rma n. The fo llo w ing stud ie s ha ve b e e n sum m a rize d fro m tha t b o o k. Dr. Ro ss Ad e y, d ire c to r o f the Bra in Re se a rc h Institute a t UC LA, a nd his c o lle a g ue s fo und tha t e xp o sure to e xtre me ly lo w fre q ue nc y (ELF) EMFs, c ha ng e d the b e ha vio r o f mo nke ys a nd c a ts a nd a lte re d the ir b ra in w a ve s. ELF EMFs a lso c ha ng e d the le ve l o f c a lc ium in the b ra ins o f yo ung c hic ke ns. So m e p e o p le ha ve b e c o m e so se nsitive to EMFs tha t the y ha ve se izure s w he n e xp o se d . This p he no m e no n is d o c um e nte d in a vid e o ta p e tha t I re c o mme nd c a lle d , The C urre nt Switc h: Ho w to id e ntify a nd re d uc e o r e limina te e le c tro m a g ne tic p o llutio n in the ho m e . Wha t a sto und s me is the la rg e b o d y o f e vid e nc e tha t sho ws a n inc re a se d ra te o f le uke m ia in hum a ns e xp o se d to EMFs. The Ne w Eng land Jo urnal o f Me dic ine printe d a re po rt in 1982 tha t sho we d tha t utility wo rke rs ha d do ub le the inc ide nc e o f le uke m ia in c o m pa riso n to m e n in o the r o c c upa tio ns.

Se ve ra l stud ie s ha ve sho wn a c o nne c tio n b e twe e n le uke mia , lymp ho ma a nd c a nc e r o f the ne rvo us syste m in c hild re n e xp o se d to EMFs. Dr. Ro b e rt Be c ke r a nd Dr. And re w Ma rino p ro ve d c o nc lusive ly tha t EMFs c a use s c a nc e r to p ro life ra te ra p id ly. In the Unite d Sta te s, d uring the ye a r 1990, the Enviro nm e nta l Pro te c tio n Ag e nc y (EPA) trie d to wa rn the pub lic a b o ut the c a nc e r risks o f EMFs b y a tte m pting to la b e l the m a s a c la ss B1 c a rc ino g e n (the sa me a s c ig a re tte s).

The y w e re p re ve nte d fro m d o ing so b y o ffic ia ls a t the White Ho use . I b e lie ve tha t

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the y d id so b e c a use the e ffe c ts o f suc h a la b e l wo uld b e e no rm o usly e xp e nsive fo r the utility a nd o the r ind ustrie s a nd c a use a n a b und a nc e o f la w suits. But d o n’ t p a nic ! Yo u c a n live a he a lthy life c o e xisting with e le c tric ity if yo u fo llo w the fe w simp le g uid e line s tha t I will e xp la in. The ke y to EMF sa fe ty is to sta y o ut o f hig h fie ld s. Mo ve yo ur a la rm c lo c k furthe r a wa y fro m the he a d o f yo ur b e d , d o n’ t use e le c tric b la nke ts a nd g e t a p a ne l sc re e n (fla t a nd thin) mo nito r fo r yo ur c o m p ute r inste a d o f the tra d itio na l typ e . The se a re just a fe w o f the thing s yo u c a n d o to re d uc e yo ur e xp o sure fro m ve ry c o m m o n so urc e s. In a d d itio n to ta king the se sim p le ste p s a nd mo st imp o rta ntly, ma ke a tho ro ug h insp e c tio n o f yo ur o wn ho me a nd wo rkp la c e to d isc o ve r whe the r a nd whe re yo u a re b e ing e xp o se d to EMFs. A d e vic e c a lle d a g a ussme te r c a n me a sure EMFs. The sc a le use d to re a d this typ e o f ra d ia tio n is millig a uss (mG ). So m e e xp e rts sa y tha t a fie ld o f tw o a nd a ha lf m G o r le ss is sa fe . Ho w e ve r, it is b e st to sp e nd mo st o f yo ur time ( fo r e xa mp le , sle e p ing , wo rking , a nd re la xing ) in a fie ld a s c lo se to ze ro m G a s p o ssib le . I wo uld stro ng ly a d vise yo u to b uy a g a ussme te r o r hire a n EMF insp e c to r to e xa mine yo ur living a nd wo rking a re a s fo r EMFs. Ma ke sure tha t the se a re a s a nd the a re a s tha t yo u sp e nd mo st o f yo ur time in a re b e lo w two a nd a ha lf mG . The b e st a nd e a sie st g a ussm e te r to use tha t I a m a wa re o f is c a lle d the TriFie ld me te r whic h me a sure s EFM fie ld s e ma na ting fro m e ve ry d ire c tio n. O the r me te rs a re d ire c tio na l so the y must b e a ime d in e ve ry p o ssib le d ire c tio n, e ve ry fe w fe e t. If yo u d o n’ t do this, a fie ld m ig ht b e c o m ing fro m a d ire c tio n tha t yo u d o no t p o int the me te r to wa rd s, so yo u m a y mista ke nly g e t a re a d ing o f ze ro whe n a n EMF fie ld is a c tua lly p re se nt. The TriFie ld me te r ma ke s c he c king fo r the se fie ld s e a sy a nd a c c ura te . A la rg e se le c tio n o f g a ussme te rs c a n b e fo und a t www.Le ssEMF.c o m.

Cel l ul ar Phones Wire le ss/ c e llula r/ m o b ile p ho ne s e mit lo w le ve ls o f ra d io fre q ue nc y ra d ia tio n (RF) in the m ic ro w a ve ra ng e . Eve n the m o b ile p ho ne ind ustry will no t c la im tha t the ir p ho ne s a re sa fe . Ac c o rd ing to Mo to ro la , “ It is we ll kno wn tha t hig h le ve ls o f RF c a n p ro d uc e b io lo g ic a l d a ma g e thro ug h he a ting e ffe c ts (this is ho w yo ur m ic ro wa ve o ve n is a b le to c o o k fo o d ). Ho we ve r it is no t kno w n whe the r, o r to wha t e xte nt, o r thro ug h wha t me c ha nism, lo we r le ve ls o f RF mig ht c a use a d ve rse he a lth e ffe c ts a s we ll.” My Mo to ro la d ig ita l wire le ss te le p ho ne Use rs G uid e sta te s tha t “ The a va ila b le sc ie nc e d o e s no t a llo w us to c o nc lud e tha t m o b ile p ho ne s a re a b so lute ly sa fe .” The sa m e Use rs G uid e g o e s o n to list se ve ra l stud ie s sho wing tha t w ire le ss p ho ne s c a n ha ve ne g a tive c o nse q ue nc e s fo r the use r’ s he a lth. It sa ys, fo r e xa m p le , tha t “ A fe w a nima l stud ie s, ho we ve r, ha ve sug g e ste d tha t lo w le ve ls o f RF c o uld a c c e le ra te the d e ve lo p me nt o f c a nc e r in la b o ra to ry a nima ls. In o ne stud y, mic e g e ne tic a lly a lte re d to b e p re d isp o se d to d e ve lo p ing o ne typ e o f c a nc e r de ve lo pe d m o re tha n twic e a s m a ny suc h c a nc e rs w he n the y w e re e xp o se d to RF e ne rg y c o m p a re d to c o ntro ls [e m p ha sis a d d e d ].” Be sid e s the se sta te me nts a b o ut la b o ra to ry a nima ls, the Use rs G uide p ro vid e s so me stud ie s o n huma ns! In a p a ra g ra p h o n b ra in tum o rs the g uid e ’ s

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a utho r sta tes: “ Whe n tum o rs d id e xist in c e rta in lo c a tio ns, ho we ve r, the y we re m o re like ly to b e o n the side o f the he a d whe re the m o b ile pho ne wa s use d [e m p ha sis a d d e d ].” The g uid e ’ s a utho r g o e s o n to sa y tha t “ … a n a sso c ia tio n wa s fo und b e twe e n m o b ile pho ne use a nd o ne ra re type o f g lio m a , ne uro e pithe llo m a to us tum o rs.”

Ma ny p e o p le ha ve e xp la ine d to me tha t whe n using c e llula r p ho ne s the y e xp e rie nc e unc o m fo rta b le fe e ling s o n the sid e o f the ir he a d tha t the y a re ho ld ing the p ho ne a g a inst. In m y e xp e rie nc e , whe n ho ld ing a c e llula r p ho ne c lo se to my e a r fo r mo re the n a minute o r so c a use s m e to e xp e rie nc e w ha t I d e sc rib e a s b o rd e rline p a inful fe e ling s in m y he a d . The No kia 6560 Use r G uid e sta te s, in the se c tio n e ntitle d Ad d itio na l Sa fe ty Info rma tio n, “ Pa c e ma ke r ma nufa c ture rs re c o mme nd tha t a minimum se p a ra tio n o f 6 in. (15.3 c m) b e ma inta ine d b e twe e n a wire le ss p ho ne a nd a p a c e ma ke r to a vo id p o te ntia l inte rfe re nc e with the p a c e ma ke r.” The y sug g e st tha t use rs “ No t c a rry the p ho ne in a b re a st p o c ke t” a nd “ ho ld the d e vic e to the e a r o p p o site the p a c e m a ke r.” Fo r the re st o f us, c o nsid e r this. The hum a n he a rt b e a ts b e c a use o f a n e le c tric a l imp ulse se nt b y the sino a tria l no d e , the p a c e ma ke r d e sig ne d b y G o d . Me d ic ine Ne t.c o m g ive s the fo llo wing d e sc rip tio n o f the sino a tria l no d e . “ The sino a tria l no d e (the SA no d e ) is o ne o f the ma jo r e le m e nts in the c a rd ia c c o nd uc tio n syste m , the syste m tha t c o ntro ls the he a rt ra te . This stunning ly d e sig ne d syste m g e ne ra te s e le c tric a l im p ulse s a nd c o nd uc ts the m thro ug ho ut the m usc le o f the he a rt, stim ula ting the he a rt to c o ntra c t a nd p um p b lo o d …The e le c tric a l sig na l g e ne ra te d b y the SA no d e m o ve s fro m c e ll to c e ll d o wn thro ug h the he a rt until it re a c he s the a trio ve ntric ula r no d e (AV no d e )… The AV no d e se rve s a s a g a te tha t slo w s the e le c tric a l c urre nt b e fo re the sig na l is p e rm itte d to p a ss d o w n thro ug h to the ve ntric le s. This d e la y e nsure s tha t the a tria ha ve a c ha nc e to fully c o ntra c t b e fo re the ve ntric le s a re stimula te d . Afte r p a ssing the AV no d e , the e le c tric a l c urre nt tra ve ls to the ve ntric le s a lo ng sp e c ia l fib e rs e mb e d d e d in the wa lls o f the lo we r p a rt o f the he a rt.” If c e llula r p ho ne s c a n inte rfe re with me c ha nic a l p a c e ma ke rs, it se e ms to m e tha t the y c o uld a lso inte rfe re with o ur sino a tria l no d e . The symp to ms o f this mig ht a p p e a r a s fa tig ue , b e c a use o ve rc o ming the inte rfe re nc e o f a c e ll p ho ne wo uld c re a te the ne e d fo r the b o d y to e xe rt mo re e ne rg y to insure p ro p e r he a rt ra te . I sug g e st ke e p ing a ll c e llula r a nd c o rd le ss ho me p ho ne s a wa y fro m yo ur b o d y. So , ho w c a n we ma ke c e ll-p ho ne use sa fe r? Mo to ro la g ive s the fo llo wing re c o m m e nd a tio ns o n ho w to m inimize yo ur e xp o sure to RF in the b a c k o f the ir Use rs G uid e . “ Tho se p e rso ns w ho sp e nd lo ng p e rio d s o f tim e o n the ir ha nd -he ld mo b ile p ho ne s c o uld c o nsid e r ho ld ing le ng thy c o nve rsa tio ns o n c o nve ntio na l p ho ne s a nd re se rving the ha nd -he ld mo d e ls fo r sho rte r c o nve rsa tio ns o r fo r situa tio ns w he n o the r typ e s o f p ho ne s a re no t a va ila b le .” Fo r c a r o w ne rs the a utho r re c o mme nd s switc hing to “ a mo b ile p ho ne in whic h the a nte nna is lo c a te d o utsid e the ve hic le ” . I p re fe r a nd re c o mme nd a hig h-q ua lity ha nd s-fre e sp e a ke rp ho ne tha t c a n b e p la c e d a fe w fe e t a wa y so tha t o ne c a n c a rry o n a c o nve rsa tio n a s e a sily a s if the p e rso n is in the sa m e ro o m . Ano the r d e vic e tha t I use is a

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sp e c ia lly d e sig ne d he a d se t. This ra d ia tio n-fre e he a d se t ha s b e e n d e sig ne d using a n a ir-fille d w ire le ss tub e tha t is sim ila r to a d o c to r’ s ste tho sc o p e . By re p la c ing the w ire typ e he a d se t w ith a w ire le ss tub e , the e le c tro m a g ne tic ra d ia tio n e m itte d fro m yo ur p ho ne c a n b e ke p t a sa fe d ista nc e a wa y fro m yo u inste a d o f d ire c tly ne xt to yo ur b ra in. The d e vic e tha t I a m c urre ntly using is fro m a c o m p a ny c a lle d Wa ve Shie ld (www.wa ve shie ld .c o m ) a nd is c a lle d the RF (ra d ia tio n fre e ) he a d se t. Ra d ia tio n fre e he a d se ts a re a lso a va ila b le a t www.Le ssEMF.c o m. The re ha ve b e e n ma ny re p o rts o f p e o p le living in the sa me a p a rtme nt fo r ma ny ye a rs a nd fe e ling in e xc e lle nt he a lth. The n a c e llula r p ho ne tra nsmitting a nd re c e iving a nte nna wa s insta lle d o n the ro o f a b o ve the ir a p a rtme nt a nd the ir he a lth d e c line d to the p o int whe re the y we re una b le to wo rk. The o nly o p tio n in this c a se is to m o ve . O n Tue sd a y, July 19, 2005, C NN TV c o ve re d the d e a th o f Jo hnny C o c hra ne , the fa mo us la wye r fro m the O .J. Sim p so n tria l. Dr Ke ith Bla c k, a we ll kno wn ne uro surg e o n fro m C e d a rs Sina i me d ic a l c e nte r in Lo s Ang e le s ha s d e te rm ine d tha t the b ra in tum o r whic h c a use d Jo hnny’ s d e a th w a s stro ng ly c o nne c te d to his c e ll p ho ne use . Fo r m o re info rm a tio n I sug g e st visiting http :/ / www.c p rne ws.c o m/ . Fo llo wing the a b o ve re c o m m e nd a tio ns ma y re d uc e yo ur risk o f ne g a tive he a th e ffe c ts b ut a vo id a nc e is the b e st p ro te c tio n.

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Tr ans Fats, Hydr ogenated Fats and Satur ated Fats “ Ye a rs o f d ie ta ry a b use , suc h a s in fre q ue ntly c o nsuming fo o d s c o o ke d in o r ma d e with hyd ro g e na te d o ils, c a n c a use the b lo o d to b e c o me so me wha t thic k a nd sta g na nt. No t o nly is o ve ra ll c irc ula tio n slo we d d o wn, b ut a rte ry wa lls, e sp e c ia lly tho se le a d ing to the b ra in a nd he a rt, b e c o me na rro we r a nd o c c a sio na lly c lo g g e d with c lump s o f thic k b lo o d a nd b a c te ria .” (He ine rma n p g . 427) The c o nsump tio n o f hyd ro g e na te d o f o ils ha s b e e n sc ie ntific a lly p ro ve n to ha ve d e le te rio us e ffe c ts o n he a lth. The ind ustry use s hyd ro g e na tio n to a d d she lf sta b ility fo r e xte nd e d p e rio d s o f tim e to a ll so rts o f p ro d uc ts a nd to m a ke sp re a d a b le ma rg a rine . Ud o Era smus Ph.D., a utho r o f, Fa ts Tha t He a l, Fa ts Tha t Kill, sa ys “ The p ro c e ss o f hyd ro g e na tio n use s hig h te mp e ra ture s, b e twe e n 248 a nd 410 d e g re e s Fa hre nhe it, in the p re se nc e o f a m e ta l c a ta lyst, usua lly nic ke l, b ut so me time s p la tinum o r c o p p e r. Hyd ro g e n g a s is a d d e d to the o ils. This p ro c e ss ta ke s b e twe e n six a nd e ig ht ho urs. The nic ke l c a ta lyst use d is a c tua lly 50 p e rc e nt a luminum a nd re mna nts o f b o th me ta ls re ma in in the p ro d uc ts a nd a re e a te n b y c o nsume rs.” So me re se a rc he rs ha ve linke d a luminum to Alzhe ime r’ s a nd o the r d ise a se s. A stud y d o ne b y E. Hill in 1979 o n ra ts fo und tha t hyd ro g e na te d ve g e ta b le o ils e le va te d se rum c ho le ste ro l le ve ls while o ils in the na tura l sta te lo w e re d the m . M. B. Ka ta n a nd R. P. Me nsink c o nd uc te d a stud y in 1990 to c he c k the e ffe c t o f tra ns-fa ts o n HDL a nd LDL c ho le ste ro l in he a lthy huma ns. Fifty-fo ur yo ung a d ults we re p la c e d o n id e ntic a l thre e -w e e k d ie ts e xc e p t tha t te n p e rc e nt o f the c a lo rie s in o ne g ro up w e re fro m tra ns-fa ts a nd the o the r g ro up fro m sa tura te d fa ts. The tra ns-fa tty a c id s d id mo re d a ma g e to the se rum LDL/ HDL ra tio tha n d id the sa tura te d fa t. No t o nly d id LDL inc re a se fo urte e n m illig ra m s b ut HDL d ro p p e d b y se ve n m illig ra m s in the tra ns-fa t g ro up (in o nly thre e w e e ks)! The b o d y c a nno t ma ke use o f tra ns-fa tty a c id s a nd the y b lo c k the b o d y’ s a b ility to use he a lthy p o lyunsa tura te d o ils. It’ s like a ke y tha t fits the b o d y’ s c he m ic a l lo c ks b ut w ill no t o p e n the d o o r. Ma rg a rine , unle ss sta te d o n the la b e l to b e fre e fro m tra ns-fa t, is ma d e fro m hyd ro g e na te d o ils. So I sa y, “ Buye r b e wa re !” In 1994, the Ha rva rd Sc ho o l o f Pub lic He a lth p ub lic ize d a stud y w hic h c o nc lud e d tha t tra ns-fa tty a c id s do ub le o ne ’s risk o f he a rt a tta c k . This stud y wa s a ire d o n a ll m a jo r ne ws p ro g ra m s in Am e ric a . Also , in 1994 a te le visio n a d tha t ha d run fo r ye a rs imp lying tha t ma rg a rine is g o o d fo r he a lth d isa p p e a re d . A June 23, 1999 p re ss re le a se fro m the sa me Ha rva rd sc ho o l sta te d tha t if unsa tura te d fa ts re p la c e d tra ns-fa ts, e a c h ye a r 30,000 fe we r p e o p le wo uld d ie o f he a rt d ise a se ( Fa ts Tha t He a l, Fa ts Tha t Kill, a ud io c a sse tte ). Until Ja nua ry 1, 2006, hyd ro g e na te d fa ts w e re misla b e le d b y a te c hnic a lity so tha t the ind ustry c o uld b e ne fit. The y w e re la b e le d a s p o lyunsa tura te d , a ltho ug h the y a re a c tua lly sup e rsa tura te d . The Unite d Sta te s fe d e ra l g o ve rnm e nt ha s fina lly imp le me nte d a la w tha t re q uire s fo o d c o nta ining tra ns-fa tty a c id s (hyd ro g e na te d o ils) to b e la b e le d truthfully.

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In Dr. Jo hn Mc Do ug a ll’ s Ne wsle tte r, July 2003, he sta te s, “ Yo u d o n’ t ha ve to b e o ne o f the se vic tims o f ig no ra nc e —tra ns-fa ts a re ve ry e a sy to a v o id . Tra nsfa ts a re p re se nt in sm a ll a m o unts in m e a t a nd d a iry p ro d uc ts. Ho we ve r, the la rg e st d o se s o f the se unhe a lthy fa ts c o me to yo ur d inne r p la te b y wa y o f ve g e ta b le o ils c he m ic a lly c ha ng e d b y m a nufa c ture rs to im p ro ve she lf life a nd c usto me r a p p e a l.” “ The re is a stro ng a sso c ia tio n b e twe e n a hig h inta ke o f sa tura te d fa ts ma inly fro m me a t a nd d a iry p ro d uc ts, a nd c a rd io va sc ula r d ise a se . The re ve rse is true fo r o live o il” ( Ho lfo rd p g . 51). Unre fine d c o c o nut o il ha s b e e n sho wn to b e a he a lth g ua rd ia n ra the r tha n a d ise a se p ro m o te r! The stud ie s sho w tha t unre fine d c o c o nut o il c o nta ins la uric a c id , just a s hum a n m o the r’ s m ilk do e s. This m a y b e the re a so n tha t it is a d d e d to infa nt fo rmula . La uric a c id is c o nve rte d b y the huma n b o d y into mo no la urin, whic h is a ntivira l. It ha s b e e n sho w n tha t AIDS p a tie nts c a n lo we r the re vira l lo a d sig nific a ntly w ith the d a ily ing e stio n o f c o c o nut o il. C o c o nut o il a lso c o nta ins c a p rylic a c id whic h ha s b e e n suc c e ssfully use d to d e stro y C a nd id a A lb ic a ns (a ye a st whic h c a n c a use ye a st infe c tio ns in hum a ns) in the inte stina l tra c t o f hum a ns. This d o e s no t me a n tha t la rg e a mo unts o f unre fine d c o c o nut o il a re g o o d fo r yo u; m o d e ra tio n is the ke y. Fa ts m ig ht b e the m o st m isund e rsto o d fo o d o f m o d e rn tim e s. If I c o uld o nly re c o mme nd re p la c ing o ne typ e o f unhe a lthy fo o d fro m yo ur d ie t, a nd re p la c ing it w ith a he a lthy typ e , it w o uld sure ly b e fa ts.

Pharmace uti cal s While p ha rm a c e utic a l d rug s sa ve live s a nd he lp m a ny p e o p le , the y a ll ha ve sid e e ffe c ts a nd sho uld b e a vo id e d if p o ssib le . Ma ny p e o p le p ro lo ng the ir re c o ve ry time fro m infe c tio n unkno wing ly. Yo u m a y ha ve the b e st inte ntio ns whe n yo u ta ke o r g ive a sp irin o r o the r fe ve r-lo we ring d rug s, b ut b y d o ing so yo u a c tua lly p ro lo ng the re c o ve ry time a nd ke e p yo urse lf o r yo ur fa mily sic k lo ng e r. This is w hy: w he n yo u a re sic k yo ur b o d y ra ise s its te mp e ra ture b e c a use hig he r b o d y he a t c a use s the immune syste m to wo rk mo re e ffic ie ntly. Fo r e ve ry o ne d e g re e o f te mp e ra ture rise , the sp e e d a t whic h yo ur immune c e lls tra ve l is d o ub le d . Immune c e lls a re yo ur white b lo o d c e lls. The p ro c e ss is c a lle d le uc o ta xis; white b lo o d c e lls mig ra te thro ug h the b lo o d stre a m a nd the n thro ug h the w a lls o f b lo o d ve sse ls to re a c h the a g e nt tha t the y must d e stro y. Fo r e xa m p le , with a fe ve r o f 104 d e g re e s, the im m une c e lls tra ve l 64 tim e s fa ste r tha n no rm a l to g e t to the site o f infe c tio n a nd d e stro y b a c te ria o r o the r p ro b le ma tic a g e nts. Ib up ro fe n, a sp irin a nd a c e ta mino p he n a ll ha ve the e ffe c t o f a c tua lly sup p re ssing w hite b lo o d c e ll a c tivity whe n white b lo o d c e lls a re d e sp e ra te ly ne e d e d to he lp the b o d y o ve rc o m e infe c tio n. Sup p re ssing a fe ve r g o e s a g a inst wha t yo ur b o d y wa nts to d o to he a l itse lf. It is a Na turo p a thic p rinc ip le tha t the inna te w isd o m o f the b o d y sho uld no t b e inte rfe re d w ith in this c a se . So , unle ss it is d a ng e ro usly hig h, I w o uld no t sup p re ss a fe ve r. Wha t is d a ng e ro usly hig h? Ask yo ur p hysic ia n, be c a use the a nsw e r d iffe rs fo r e ve ry ind ivid ua l, e sp e c ia lly fo r c hild re n a nd the e ld e rly. Be fo re

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p ha rma c e utic a ls we re inve nte d p e o p le use d c o ld wa te r to lo we r fe ve rs. Ma ny Na turo p a ths use the c o ld wa te r m e tho d to d a y. If yo u d o ha ve a d a ng e ro usly hig h fe ve r, yo u c a n a sk yo ur p hysic ia n o r Na turo p a th w he the r this m e tho d m a y b e a b e tte r o p tio n fo r yo u. Ano the r c a te g o ry o f p ha rm a c e utic a ls tha t m a y b e c o unte rp ro d uc tive is a rthritis me d ic a tio n. Arthritis me d ic a tio n c a n a c tua lly ma ke the illne ss wo rse ! This is why. Arthritis is a g g ra va te d b y p a rtia lly d ig e ste d fo o d p ro te ins tha t a re le a ke d thro ug h the inte stina l tra c t into the b lo o d stre a m . The no nste ro id a l a ntiinfla m m a to ry d rug s use d to tre a t a rthritis c a n wo rse n this p ro b le m b y m a king the inte stina l w a lls mo re p e rme a b le , thus a llo wing e ve n mo re und ig e ste d fo o d p a rtic le s to le a k into the b lo o d stre a m . Sup p le m e nta l fo o d e nzym e s ha ve b e e n sho wn to he lp d ig e st the p a rtia lly d ig e ste d fo o d p ro te ins a nd he lp suffe re rs im p ro ve the ir c o nd itio n. ( Fo o d -e nzym e sup p le m e nts a re a va ila b le a t a ny he a lth fo o d sto re .) The o ve ruse o f a ntib io tic s is a ma jo r he a lth p ro b le m. The two mo st im p o rta nt thing s tha t I w ish to c o nve y to yo u a b o ut a ntib io tic s a re : A ntib io tic s a re ro utine ly g ive n fo r vira l infe c tio ns a nd ha ve a b so lute ly no e ffe c t o n viruse s. A ntib io tic s de stro y the b e ne fic ia l b a c te ria a s we ll a s the pro b le m a tic o ne s.

The b e ne fic ia l b a c te ria ha ve na me s like la c to b a c illus a c id o p hilus, a nd b ifid a (just to na m e tw o ). The y a re ve ry im p o rta nt a nd a re kno wn fo r the ir he a lth b e ne fits. If yo u must ta ke a ntib io tic s (a nti me a ning a g a inst a nd b io tic me a ning life ), the n yo u sho uld fo llo w the ir use with lo ts o f p ro b io tic sup p le me nta tio n (the b e ne fic ia l b a c te ria ). Eithe r ta ke the b e ne fic ia l b a c te rium in the fo rm o f d ie ta ry sup p le m e nts fro m the he a lth fo o d sto re o r ma ke yo ur o wn yo g urt fro m the d ire c tio ns in the re c ip e se c tio n o f this b o o k (m o st sto re -b o ug ht yo g urt ha s b e e n p a ste urize d to inc re a se she lf life , thus the b e ne fic ia l b a c te rium ha ve b e e n d e stro ye d ). Die ta ry sup p le m e nts o f g o o d b a c te ria ne e d to e ithe r a c c o m p a ny a ntib io tic use (a nd c o ntinue fo r a tim e a fte r) o r b e ta ke n fo llo wing a ntib io tic use . So me p e o p le d e ve lo p thic k b lo o d a nd a re p re sc rib e d a d rug c a lle d wa rfa rin. Wa rfa rin is a c tua lly a d a ng e ro us ra t p o iso n a nd c a n le a d to inte rna l he mo rrha g ing in huma ns! “ …wa rfe rin, c o uma d in, a nd re la te d me d ic a tio ns a re to xic a nd c a n p ro d uc e na sty sid e e ffe c ts in the c o urse o f time (He ine rm a n pg . 471). The re a re num e ro us p la nt m e d ic ine s tha t c a n thin the b lo o d while d e live ring nutrie nts a nd p ro m o ting he a lth a t the sa m e tim e ! Se e the se c tio n in this b o o k e ntitle d C irc ula tio n. So me time s p ha rma c e utic a l d rug s c a n sa ve live s, so the y ha ve a ve ry imp o rta nt p la c e in so c ie ty. The o ve ruse a nd imp ro p e r use o f p ha rm a c e utic a l d rug s wo rrie s me .

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Vaccinati ons Va c c ina tio ns d o no t a lwa ys p e rfo rm a s hyp e d , in fa c t, ma ny p e o p le b e lie ve tha t the y ma y d o mo re ha rm tha n g o o d . In sha ring the fo llo wing info rm a tio n w ith yo u I ho p e to b ring to yo ur a tte ntio n a sid e o f va c c ina tio ns t ha t ra re ly g e ts ta lke d a b o ut o n the ne ws, so tha t yo u ma y ma ke a n e d uc a te d d e c isio n the ne xt tim e so m e o ne sug g e sts a n a ssa ult o f this typ e to e ithe r yo u o r a lo ve d o ne . Va c c ine s c o nta in b o th c a rc ino g e ns a nd to xic sub sta nc e s. The DPT a nd he p a titis B va c c ine b o th c o nta in fo rma ld e hyd e (a ma jo r c o mp o ne nt o f e m b a lm ing fluid ), a lum inum (a ne uro -to xin), a nd a me rc ury d e riva tive c a lle d thime ro sa l. The La nc e t p rinte d the re sults o f a stud y whic h fo und tha t p e o p le w ho w e re va c c ina te d w e re 3 tim e s m o re like ly to de ve lo p C ro hn’ s d ise a se a nd mo re tha n twic e a s like ly to d e ve lo p ulc e ra tive c o litis. (N.P. Tho mp so n, Is Me a sle s Va c c ina tio n A Risk Fa c to r fo r Infla mma to ry Bo wl Dise a se ? La nc e t (Ap ril 29, 1995), p g . 1071-1074. In 1992 a stud y w a s re le a se d in the C linic a l Infe c tio us Dise a se s jo urna l whic h c o nc lud e d tha t e ve ry c a se o f p o lio in the USA sinc e 1980 wa s c a use d b y the p o lio va c c ine . (Pe te r M. Stre b e l, Ep id e mio lo g y o f Po lio mye litis in the Unite d Sta te s O ne De c a d e Afte r the la st Re p o rte d C a se o f Ind ig e no us Wild Asso c ia te d Dise a se , C linic a l Infe c tio us Dise a se , (Ma rc h 1992) p g . 444-449.) Ano the r 1992 stud y, p rinte d in the British Me d ic a l Jo urna l c o nc lud e d tha t the Me a sle s, Mump s, a nd Rub e lla (MMR) va c c ine is a sso c ia te d with a n inc re a se d risk o f a rthritis. (C .M. Be nja min, Jo int a nd Lim b Sym p to m s in C hild re n Afte r Im m uniza tio n With Me a sle s, Mump s, a nd Rub e lla Va c c ine , British Me d ic a l Jo urna l, (Ap ril 25, 1992), p g .1075-1078) A stud y in the La nc e t sho w e d c o rre la tio ns b e tw e e n he p a titis B va c c ine s a nd c e ntra l ne rvo us syste m d e m ye lina tio n. (L. He rro e nle n, C e ntra l Ne rvo us Syste m De m ye lina tio n Afte r Im m uniza tio n w ith Re c o m b ina nt He p a titis B Va c c ine . La nc e t, 338 (1991) p g . 1174-1175.) A stud y in the La nc e t fo und tha t c hild re n w ho re c e ive d a ne w m e a sle s va c c ine d ie d in sig nific a ntly g re a te r num b e rs fro m c o m m o n c hild ho o d d ise a se s tha n c hild re n who d id no t re c e ive the va c c ine . (Mic he l G a re nne , C hild Mo rta lity Afte r Hig h-Titre Me a sle s Va c c ine s: Pro sp e c tive Stud y in Se ne g a l, La nc e t, (O c t 12, 1991), p g 903.) The se stud ie s a nd mo re a re liste d in the b o o k, Immuniza tio n The o ry vs. Re a lity, b y Ne il Mille r. This b o o k a lso ha s m a ny te stim o nie s fro m p e o p le just like yo u a nd me . O the r g o o d b o o ks o n sub je c t a re ; Immuniza tio n the Re a lity Be hind the Myth b y Wa le ne Ja me s, Do n’ t G e t Stuc k, the C a se Ag a inst Va c c ina tio ns a nd Inje c tio ns b y Ha nna h Alle n, a nd Va c c ina tio ns C o nd e m ne d b y Elb e n. Ma ny ho rrib le c o nd itio ns suc h a s a utism , sud d e n infa nt d e a th synd ro m e , HIV, a nd influe nza , just to na m e a fe w , ha ve b e e n linke d to va c c ina tio ns. Tho usa nd s of m o the rs o f a utistic c hild re n ha ve re p o rte d tha t the ir c hild w a s m a king c le a r susta ine d e ye c o nta c t b e fo re the va c c ina tio n (s). Up o n g e tting the va c c ina tio n the c hild sc re a m e d ho rrib ly a nd ne ve r m a d e e ye c o nta c t

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a g a in. Sho rtly a fte r re c e iving va c c ina tio ns the se c hild re n we re d ia g no se d a s a utistic . The se m o the rs a re c o nvinc e d tha t the va c c ina tio n wa s the c a use o f the a utism a nd I a m to o . The truth is tha t p ro p e r hyg ie ne a nd b e tte r living c o nd itio ns a re re sp o nsib le fo r the d e c line o f ma ny c hild ho o d illne sse s, no t va c c ina tio ns. If yo u stud y the sta tistic s yo u w ill se e the truth. C hild ho o d d ise a se s ha ve b e e n sho w n to b o o st the C hild ’ s immune syste m whic h is mo re imp o rta nt to w a rd re sisting future d ise a se s. Lo uis Pa sture , the fa rthe r o f the g e rm the o ry o f d ise a se , sa id o n his d e a th b e d , “ The d ise a se is no thing , the te rra in is e ve rything .” Wha t he wa s fina lly a d m itting wa s tha t a he a lthy b o d y (te rra in) is the m o st im p o rta nt fa c to r in a vo id ing d ise a se . C o nsid e r this e xa m p le ; If yo u to o k a p a c ka g e o f via b le se e d s a nd p la nte d ha lf in g o o d so il, wa te re d the m a nd ha d a ll the p ro p e r c o nd itio ns fo r tha t se e d to g ro w, a nd to o k the o the r ha lf o f the se e d s a nd p la c e d the m o n the p a ve m e nt with no wa te r, whic h se e d s wo uld g ro w? No w think o f a p e rso n with a we a ke ne d immune syste m a lwa ys b lo wing his/ he r no se to re mo ve muc us ve rse s a p e rso n w ith a stro ng im m une syste m tha t is m uc us fre e . The re is no fe rtile so il in the he a lthy p e rso n fo r the g e rms to g ro w; the re fo re tha t p e rso n c a n b e e xp o se d to g e rm s a nd no t g e t sic k. But the unhe a lthy p e rso n ha s ve ry fe rtile so il fo r the g e rms to live a nd thrive in. In m y e a rly ye a rs I wa s the unhe a lthy p e rso n with the stuffy no se , a lwa ys g e tting sic k. No w I a m the he a lthy p e rso n who ha s no t b e e n sic k in ye a rs! Do ze ns o f b o o ks a re a va ila b le tha t re ve a l the true d a ng e rs o f im m uniza tio n. I sug g e st g e tting o ne a nd re a d ing it. The tim e ha s c o m e fo r us to b o o st o ur immune syste ms na tura lly thro ug h p ro p e r nutritio n a nd life style c ho ic e s; w e c a n no lo ng e r re ly o n b e tte r living thro ug h c he m istry.

Personal Car e Pr oducts Eve ry d a y w e use p ro d uc ts tha t w e think a re sa fe ; b ut the truth is tha t p e rso na l c a re a nd ho m e c a re p ro d uc ts a re no t a lwa ys sa fe a nd m a nufa c ture rs d o n’ t a lwa ys ha ve to te ll us so . In 1938 the Fo o d a nd Drug Ad m inistra tio n (FDA) g ra nte d se lf-re g ula tio n to the c o sme tic ind ustry. Sinc e the n, c o sme tic s a re so ld witho ut g o ve rnme nt a p p ro va l o f ing re d ie nts. The c o sme tic ind ustry d e c id e d tha t if le ss tha n 50 p e rc e nt o f la b o ra to ry a nim a ls d ie while te sting a ne w c o sme tic ing re d ie nt, tha t ing re d ie nt is c o nsid e re d no n-to xic . So to this d a y, if 49 pe rc e nt o f la b o ra to ry a nim a ls die fro m a c o sm e tic ing re die nt it’ s la b e le d it no n to xic . Mo st o f the 25,000 c he mic a ls use d to d a y ha ve no t b e e n te ste d fo r lo ng te rm to xic e ffe c ts. (No t tha t c a lling a p ro d uc t no n -to xic me a ns a nything a nywa y.) Ma ny p e o p le in the Unite d State s a re e xp o se d to o ve r 200 d iffe re nt c he mic a ls e a c h d a y, ma ny o f whic h a re susp e c te d o f c a using c a nc e r o r jug g ling ho rmo ne s. Enviro nm e nta l Pro te c tio n Ag e nc y (EPA ) te sts c o nc lud e tha t ing re d ie nts in p e rso na l c a re p ro d uc ts a nd ho me c a re p ro d uc ts ma y b e w re a king ha vo c w ith ho rm o ne s tha t c o ntro l re p ro d uc tio n a nd d e ve lo p m e nt. In the sa m e m a nne r tha t tra ns-d e rma l p a tc he s wo rk (e xa mp le , the p a tc h tha t is p la c e d o n the skin to d e live r nic o tine fo r p e o p le trying to q uit smo king ),

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c he m ic a ls tha t c o m e into c o nta c t w ith the skin a re a b so rb e d into o ur b lo o d stre a m a nd b ro ug ht to o ur live r fo r d e to xific a tio n. The se c he mic a ls c a n b uild up in the b o d y a nd c a n c a use ill he a lth. Alc o ho l a nd so lve nts d a ma g e o ur skin’ s immune b a rrie r, d e p le te o ur skin’ s mo isture , d isso lve p ro te ins, e nc o ura g e b a c te ria a nd p a ra site g ro wth, a nd a c c e le ra te a g ing . So a p s a nd d e te rg e nts strip o ur skin’ s p re c io us mo isture shie ld , re d uc e o ur b o d y’ s immune b a rrie r, le a ve the skin ma lno urishe d , a nd a c c e le ra te a g ing . The fo llo wing is a p a rtia l list o f ing re die nts to a vo id in p e rso na l a nd ho me c a re p ro d uc ts. Alc o ho l, Iso pro pyl (SD- 40) : A c o nsum e r’ s d ic tio na ry o f c o sm e tic ing re d ie nts sa ys tha t it ma y c a use he a d a c he s, flushing , d izzine ss, me nta l d e p re ssio n, na use a , vo miting , na rc o sis, a nd c o ma . Fa ta l ing e ste d d o se is o ne o unc e o r le ss. DEA (Die tha no la m ine ), MEA (Mo no e tha no la m ine ) & TEA (Trie tha no la m ine ) : Ho rmo ne -d isrup ting c he m ic a ls tha t c a n fo rm c a nc e r-c a using nitra te s a nd nitro sa m ine s. The se c he m ic a ls a re re stric te d in Euro p e d ue to kno wn c a rc ino g e nic e ffe c ts. In the Unite d Sta te s the y a re still use d in sha m p o o s, sha ving c re a ms, a nd b ub b le b a ths. Dr. Sa mue l Ep ste in (Pro fe sso r o f Enviro nm e nta l He a lth a t the Unive rsity o f Illino is) sa ys tha t re p e a te d skin a p p lic a tio ns o f DEA -b a se d d e te rg e nts re sulte d in a ma jo r inc re a se in the inc id e nc e o f live r a nd kid ne y c a nc e r. The FDA’ s Jo hn Ba ile y sa ys tha t the se find ing s a re e sp e c ia lly imp o rta nt sinc e “ the risk e q ua tio n c ha ng e s sig nific a ntly fo r c hild re n” . DMDM Hyda nto in a nd Ure a (Im ida zo lidinyl) : Just two o f m a ny p re se rva tive s tha t o fte n re le a se fo rma ld e hyd e whic h ma y c a use jo int p a in, skin re a c tio ns, a lle rg ie s, d e p re ssio n, he a d a c he s, c he st p a in, e a r infe c tio ns, c hro nic fa tig ue , d izzine ss, a nd lo ss o f sle e p . Exp o sure ma y a lso irrita te the re sp ira to ry syste m, trig g e r he a rt p a lp ita tio ns o r a sthma , a nd a g g ra va te c o ug hs a nd c o ld s. O the r p o ssib le sid e e ffe c ts inc lud e w e a ke ning the im m une syste m a nd c a nc e r. FD&C C o lo r Pig m e nts: Synthe tic c o lo rs m a d e fro m c o a l ta r, c o nta ining he a vy me ta ls tha t d e p o sit to xins in the skin c a using skin se nsitivity a nd irrita tio n. Ab so rp tio n o f c e rta in c o lo rs c a n c a use d e p le tio n o f o xyg e n in the b o d y. Anima l stud ie s ha ve sho w n a lm o st a ll o f the m to b e c a rc ino g e nic . Fra g ra nc e s: Mo stly synthe tic ing re d ie nts, ma ny a re to xic o r c a rc ino g e nic . C a n ind ic a te the p re se nc e o f up to fo ur tho usa nd se p a ra te ing re d ie nts. Symp to ms re p o rte d to the FDA inc lud e he a d a c he s, d izzine ss, a lle rg ic ra she s, skin d isc o lo ra tio n, vio le nt c o ug hing a nd vo miting , a nd skin irrita tio ns. C linic a l o b se rva tio n p ro ve s fra g ra nc e s c a n a ffe c t the c e ntra l ne rvo us syste m, c a using d e p re ssio n, hyp e ra c tivity, irrita b ility, ina b ility to c o p e , a nd o the r b e ha vio ra l c ha ng e s. Mine ra l O il: Pe tro le um b y-p ro d uc t tha t c o a ts the skin like p la stic , c lo g g ing the p o re s. Inte rfe re s w ith the skin’ s a b ility to e lim ina te to xins, p ro m o ting a c ne a nd o the r d iso rd e rs. Slo ws d o wn skin func tio n a nd c e ll d e ve lo p m e nt, re sulting in p re m a ture a g ing . Use d in m a ny p ro d uc ts (b a b y o il is 100 p e rc e nt m ine ra l o il).

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Po lye thyle ne G lyc o l (PEG ) : Po te ntia lly c a rc ino g e nic p e tro le um tha t c a n

a lte r a nd re d uc e the skin’ s na tura l m o isture fa c to r. This c o uld inc re a se the a p p e a ra nc e o f a g ing a nd le a ve yo u m o re vulne ra b le to b a c te ria . Pro pyle ne G lyc o l (PG ) a nd Butyle ne G lyc o l: The EPA c o nsid e rs PG so to xic tha t it re q uire s w o rke rs to w e a r p ro te c tive g lo ve s, c lo thing , a nd g o g g le s. The EPA a lso ha s sp e c ific d isp o sa l re q uire me nts fo r PG . Be c a use PG p e ne tra te s the skin so q uic kly, the EPA wa rns a g a inst skin c o nta c t to p re ve nt c o nse q ue nc e s suc h a s b ra in, live r a nd kid ne y a b no rma litie s. Ye t PG is a c o mmo n ing re d ie nt in stic k d e o d o ra nts a nd a va rie ty o f p e rso na l c a re p ro d uc ts with no wa rning la b e l. So dium La uryl Sulfa te (SLS) a nd So dium Laure th Sulfa te (SLES) : Anim a ls e xp o se d to SLS e xp e rie nc e e ye d a ma g e , d e p re ssio n, la b o re d b re a thing , d ia rrhe a , a nd se ve re skin irrita tio n. Whe n c o m b ine d with o the r c he m ic a ls, SLS c a n b e tra nsfo rme d into nitro sa mine s, a p o te nt c la ss o f c a rc ino g e ns. Yo ur b o d y ma y re ta in SLS fo r up to five d a ys, d uring whic h time it ma y e nte r a nd ma inta in re sid ua l le ve ls in the he a rt, live r, lung s, a nd the b ra in. SLS is c urre ntly use d in 90 p e rc e nt o f p e rso na l c a re p ro d uc ts tha t fo a m , suc h a s to o thp a ste , sha m p o o s, b ub b le b a th, a nd so a p s. It is a lso use d in e ng ine d e g re a se rs a nd g a ra g e flo o r c le a ne rs. Tric lo sa n: A synthe tic “ a ntib a c te ria l” ing re d ie nt with a c he mic a l struc ture simila r to Ag e nt O ra ng e . The EPA re g iste rs it a s a p e stic id e , g iving it hig h sc o re s a s a risk to b o th hum a n he a lth a nd the e nviro nm e nt. It is c la ssifie d a s a c hlo ro p he no l, a c la ss o f c he mic a ls susp e c te d o f c a using c a nc e r in huma ns. Tuffs Unive rsity Sc ho o l o f Me d ic ine sa ys tha t tric lo sa n is c a p a b le o f fo rc ing the e m e rg e nc e o f “ sup e r b ug s” tha t it c a nno t kill. It is c urre ntly use d in p o p ula r a ntib a c te ria l c le a nse rs, to o thp a ste s, a nd ho use ho ld p ro d uc ts. I o nly use to xic -fre e p e rso na l c a re p ro d uc ts ( so a p s, ha ir c o nd itio ne rs, to o thp a ste , lo tio ns, e tc .) Whe n using so a p , I o nly a p p ly it to my ha nd s a nd in tho se c re vic e s tha t ne e d c le a ning re g ula rly. The o nly time s tha t I use so a p s o n o the r b o d y p a rts is if the y b e c o me so ile d , b e c a use I b e lie ve tha t w a te r a lo ne is e no ug h to rinse m o st o f m y b o d y c le a n. I e nc o ura g e yo u to re a d the la b e ls o n yo ur ho me a nd p e rso na l c a re p ro d uc ts. And to p a y a little b it mo re fo r p ro d uc ts tha t will sa ve yo ur he a lth (a nd life sa ving s in ye a rs to c o m e ). The p e rso na l c a re c o m p a nie s tha t I trust to use o n myse lf a re Aub re y O rg a nic s (ha ir c a re p ro d uc ts), Dr. Bro nne rs (so a p s), We le d a (to o thp a ste ) a va ila b le in m o st he a lth fo o d s sto re s a nd Viva To xic Fre e p ro d uc ts a va ila b le a t www.p ure c a re .viva to xic fre e .c o m. (The re a re o the r to xic -fre e p ro d uc ts o ut the re ; the se a re just the o ne s tha t I use .) Aub re y O rg a nic s (www.a ub re y-o rg a nic s.c o m ) o ffe rs a fre e b o o k c a lle d Na tural Ing re d ie nts Dic tio na ry tha t e xp la ins mo re a b o ut c o sme tic ing re d ie nts. Mo st he a th fo o d sto re s w ill g ive it to yo u if yo u a sk fo r it. My sug g e stio n to yo u is to re a d la b e ls, a nd if yo u a re unc e rta in a b o ut a n ing re d ie nt, c o nsid e r sp e nd ing a little mo re time a nd find ing a p ro d uc t tha t yo u c a n b e 100 p e rc e nt sure o f.

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Arti fi ci al Sweeteners The a rtific ia l swe e te ne r, a sp a rta m e (Eq ua l, Nutra sw e e t, Sug a r Tw in), m a y p ro vo ke a va rie ty o f ne g a tive he a lth e ffe c ts: he a d a c he s, b lurre d visio n, se izure s, numb ne ss, inso mnia , me mo ry lo ss, e ye p ro b le ms, hyp e ra c tivity, ra she s, e a r ring ing a nd slurre d sp e e c h. So me re se a rc he rs c la im tha t a sp a rta m e c a use s b ra in tum o rs. This c he mic a l ha s b e e n b a nne d o r re stric te d in Ita ly, Ho lla nd , Austria , Be lg ium, Fra nc e a nd Po rtug a l b ut is still c o mmo nly use d in the Unite d Sta te s. H.J. Ro b e rts, M.D., a utho r o f Swe e t’ ne r De a re st , e xp la ins tha t o ne o f the re a so ns fo r the m a ny ne g a tive he a lth e ffe c ts o f a sp a rta m e is tha t the d ig e stio n o f a sp a rta m e yie ld s a t le a st 10.9 p e rc e nt m e tha no l b y we ig ht. Me tha no l is a se ve re me ta b o lic p o iso n tha t ha s p o iso ne d 25 p e rso ns re sulting in d e a th w he n w ine c o nta ining o nly 5.7 p e rc e nt m e thyl a lc o ho l w a s c o nsum e d . Dr. Ro b e rts a lso e xp la ins tha t “ se nio r FDA sc ie ntists vig o ro usly p ro te ste d the lic e nsing o f a sp a rta m e -c o nta ining p ro d uc ts fo r ne a rly a d e c a d e p rio r to its a p p ro va l.” “ Sa c c ha rin (Sw e e t’ N Lo w , Ne c ta Sw e e t) ha s b e e n fo und to c a use b la d d e r c a nc e r in ra ts a nd its use ha s b e e n re stric te d in C a na d a ” ( Ea ting Sa fe ly in a To xic Wo rld, Sue Ke d g le y). The sug a r a lc o ho ls so rb ito l, m a nnito l, ta g a to se , a nd xylito l a re b e tte r c ho ic e s tha n the a b o ve-me ntio ne d c he mic a ls. The re is a p o ssib ility o f so rb ito l a nd xylito l c a using g a stro inte stina l up se t if use d in la rg e a m o unts b e c a use the una b so rb e d p o rtio n c a n fe rm e nt in the g ut. If I ha d a c ho ic e b e tw e e n the p o ssib ility o f a n o ve rly a c tive b o we l o r the sid e e ffe c ts fro m sa c c ha rin a nd a sp a rta m e , I w o uld c ho o se the sug a r a lc o ho ls. Suc ra lo se (Sp le nd a ) is no t d ig e stib le so it c la ims to p ro vid e no c a lo rie s. It is m a d e fro m sug a r tha t ha s b e e n b o nd e d to c hlo rine . While I c o uld no t find sa fe ty c o nc e rns a b o ut Suc ra lo se in C o nsume r Re p o rts, I a vo id c hlo rine a nd filte r it o ut o f m y d rinking w a te r b e c a use c hlo rine c a n c a use d a m a g e to the hum a n b o d y. Ste via is no t a n a rtific ia l swe e te ne r. It is a n e xtra c t o f a So uth Am e ric a n p la nt. The re a re no kno wn p ro b le ms a sso c ia te d with the use o f this p la nt. It is a b o ut 300 time s swe e te r tha n sug a r a nd must b e use d in tiny a mo unts, fo r it c a n c a use a b itte r ta ste if o ve ruse d . Ste via is m y sw e e te ne r o f c ho ic e . Prima te s (inc lud ing o ur o wn sp e c ie s) a re d e sig ne d to run o n c a rb o hyd ra te s a nd ha ve a na tura l ‘ sw e e t to o th’ . Unfo rtuna te ly, the ma jo rity o f p e o p le c o nsume p ro c e sse d sug a r tha t a c tua lly ro b s the b o d y o f p re c io us nutrie nts. Eve n wo rse , we e a t a rtific ia l swe e te ne rs tha t c a n c a use ill he a lth, inste a d o f e a ting the fruits tha t c o nta in so m a ny e sse ntia l nutrie nts.

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Pesti c i des, Arti fi c i al Col or s, and Waxes Yo u c a n e a sily re mo ve a c a te rp illa r fro m yo ur le ttuc e a nd the n wa sh the le a ve s to re m o ve a ll tra c e s o f the inse c t. But it is ne a rly im p o ssib le to re m o ve a ll p e stic id e re sid ue s b e c a use the y p e ne tra te into the c e llula r struc ture o f the fruits, g ra ins a nd ve g e ta b le s. Wa shing c a n re m o ve so m e re sid ue s, b ut the se c he m ic a ls a re m a d e to p e ne tra te . If the y w e re no t, the n e ve ry tim e the p la nt wa s wa te re d the y wo uld c o m e o ff a nd ne e d to b e re a p p lie d . Pe e ling c a nno t re m o ve a ll re sid ue s e ithe r b e c a use o f the p e ne tra tio n fa c to r, a nd the b o d y ne e d s the va lua b le fib e r a nd nutrie nts lo st in p e e ling . Is a p e e le d a p p le a who le fo o d the wa y G o d inte nd e d it to b e e a te n? I b e lie ve tha t a p e e le d a p p le is

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m uc h b e tte r tha n no a p p le a t a ll, b ut no t a s g o o d a s a n unp e e le d o rg a nic o ne b e c a use m a ny fo o d s ha ve the b ulk o f the nutrie nts c lo se st to the skin. Pe stic id e s ha ve a ne g a tive e ffe c t o n o ur immune syste m b y d e c re a sing Tc e lls (im m une c e lls) in the b lo o d . So me fo o d s ha ve b e e n g e ne tic a lly m o d ifie d to ha ve the p e stic id e a c tua lly g ro wing in the fib e rs o f the p la nt! No p e sts will e a t it; wo uld yo u? C o rn is no to rio us fo r this. The o nly w a y to b e sure tha t the fo o d yo u a re e a ting is fre e o f the se c he mic a ls is to b uy o rg a nic . Me a t is no t the a nswe r. Mo st c o nsume rs still d o n’ t re a lize tha t me a t, unle ss o rg a nic , ha s muc h la rg e r a mo unts o f p e stic id e s tha n p ro d uc e . The g ra ins the a nim a ls a re fe d a re ve ry hig h in the se c he m ic a ls a nd a re c o nc e ntra te d a nd sto re d in the fa tty tissue o f the a nim a ls. If we e a t the fle sh o f the se c re a ture s, we a re no t o nly ing e sting a hig he r a m o unt o f p e stic id e s tha n in p ro d uc e b ut a lso ing e sting o the r c he m ic a ls suc h a s a ntib io tic s, a nthe lm intic s (use d to c o ntro l w o rm s) a nd g ro w th-p ro mo ting ho rmo ne s-----a c he mic a l c o c kta il ind e e d ! “ Fa tso lub le p e tro c he mic a ls suc h a s PC B’ S a nd d io xin, a s we ll a s o the r to xic e le me nts suc h a s m e rc ury, a re tra nsfe rre d to hum a ns p re d o m ina ntly via the fa tty p o rtio ns o f fish, d a iry, m e a t, a nd p o ultry, a nd in tha t o rd e r.” (Fuhrma n p g . 155) Wha t a re the w o rst fo o d s to e a t if w e w ish to a vo id p e stic id e s? Anim a l p ro d uc ts suc h a s b e e f a nd c hic ke n a re a t the to p o f the list. Fa r b e ne a th tha t c o me stra wb e rrie s, b e ll p e p p e r, sp ina c h, c he rrie s, p e a c he s, c a nta lo up e s, c e le ry, a p p le s, a p ric o ts, g re e n b e a ns a nd g ra p e s. At the ve ry b o tto m o f the list, m e a ning the le a st sp ra ye d fo o d is a vo c a d o s. (FDA a nd EPA d a ta ). O ne o f the m o st rid ic ulo us fa c ts a b o ut p e stic id e s is tha t the no to rio us p o iso n DDT, whic h ha s b e e n o utla we d fo r use in the USA , is still ma nufa c ture d in the USA. It is the n ship p e d to Me xic o a nd o the r c o untrie s fo r use , a fte r whic h the sp ra ye d fo o d is a llo we d b a c k into the USA fo r c o nsump tio n. This is a n e xa mp le o f the p o w e r o f b ig b usine ss o ve r the p e o p le . We lo se ! Sa mue l Ep ste in, M.D., ha s d o ne e xte nsive re se a rc h a nd writte n a b o o k c a lle d , “ The Po litic s o f C a nc e r Re visite d ”. He e xp la ins tha t Flo rid a o ra ng e s ha ve ha d the ir skins d ye d w ith ‘ C itrus Re d No . 2’ to c o nc e a l c o lo r va ria tio ns tha t w o uld turn the a ve ra g e c o nsum e r “ o ff” o r to w a rd C a lifo rnia o ra ng e s, whic h ha ve a na tura lly c o nsiste nt c o lo r witho ut d ye . He g o e s o n to sa y tha t ‘C itrus Re d No . 2’ is c a rc ino g e nic (c a nc e r c a using ) a s a re FD&C c o lo rs, Blue # 1, G re e n # 3, Re d # 4, Re d # 40, Ye llo w # 5 & Ye llo w # 6. C itrus skins a re no t imp e rme a b le a nd the c o nsum e r o f the d ye d fruit is b o und to ing e st so m e o f the c he m ic a l. Dr. Ep ste in e xp la ins tha t the wa xe s use d o n no no rg a nic fruits a nd ve g e ta b le s c a n a lso b e p ro b le m a tic b e c a use the y c o nta in fung ic id e s suc h a s b e no m yl a nd so d ium o rtho p he nyl, b o th o f whic h a re c a rc ino g e nic . So m e c o mmo n fruits a nd ve g e ta b le s tha t mig ht c o nta in the se c a rc ino g e nic w a xe s a re ; a p p le s, c uc umb e rs, sq ua she s, p e p p e rs, p a rsnip s, e g g p la nts, ruta b a g a s, swe e t p o ta to e s, g ra p e fruits, le mo ns a nd o ra ng e s. Se na to r Do n Re g a l, w ho w a s cha irm a n o f the C o m m itte e on Ba nking , Ho using a nd Urb a n Affa irs, a utho re d a 343-p a g e re p o rt o n G ulf Wa r Synd ro me e ntitle d , The Re g a l Re p o rt. All o f the info rma tio n the re in is a va ila b le in the p ub lic d o ma in. It sta te s tha t tho usa nd s o f Ame ric a n se rvic e me n a nd wo me n a re suffe ring fro m me mo ry lo ss, fa tig ue , musc le a nd jo int p a in, ra she s, so re s,

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inte stina l a nd he a rt p ro b le ms, a nd runny no se s a s a re sult o f se rvic e in the G ulf Wa r a nd tha t the y ha d p ro b a b le e xp o sure to lo w -le ve l c he mic a l wa rfa re a g e nts (ne rve a g e nts). In the c o nc lusio n o f this re p o rt is a te lling sta te m e nt. “ No n -le tha l e xp o sure to p e stic id e s c a n re sult in m e m o ry lo ss, a nd ne rve a g e nts a re c he mic a lly re la te d to p e stic id e s.” In my e xp e rie nc e a lmo st e ve ryo ne c a n use imp ro ve d me mo ry. It is ne c e ssa ry to c o nsume the ra w ma te ria ls ne e d e d fo r p ro p e r me mo ry func tio n a nd to a vo id life style fa c to rs suc h a s stre ss tha t c a n im p a ir m e m o ry. Do e sn’ t it a lso se e m lo g ic a l to a vo id c he m ic a ls tha t a re kno w n to und e rmine o ur me mo ry func tio n a nd c a use d ise a se ? The fo llo wing tw o id e a s a re no t c o nsid e re d w he n so -c a lle d “ sa fe ” c he m ic a l le ve ls a re se t fo r hum a ns. • Exp o sure to o ne c o m p o und m a y c o m p ro m ise the b o d y’ s a b ility to d e to xify a no the r.

• Whe n c he m ic a ls a nd pe stic ide s c o m b ine in the b o dy, m a king ne w c o m po unds, ho w c a n sa fe c he m ic a l le ve ls b e se t? We just d o n’ t ha ve the a nsw e rs to the se q ue stio ns a nd a vo id a nc e is the ke y. Ano the r fa c to r to c o nsid e r is tha t o rg a nic p ro d uc e ha s b e e n re p e a te d ly sho w n to b e o f hig he r nutritio n a l va lue tha n c o nve ntio na lly g ro wn p ro d uc e . C o nsume r Re p o rts o n He a lth, Ja nua ry 2005 issue sta te s; “ …o rg a nic p ro d uc e m a y p o ssib ly p a c k m o re vita m in C , c a lc ium , iro n, a nd m a g ne sium a s w e ll a s va rio us d ise a se -fig hting sub sta nc e s c a lle d p hyto nutrie nts.” I w ill e xp la in w hy. C o nve ntio na l fa rm e rs use the c he a p e st fe rtilize rs whic h c o nta in o nly thre e mine ra ls - nitro g e n, p ho sp ho ro us, a nd p o ta ssium. The p la nts ne e d a wid e a rra y o f m ine ra ls fo r a he a lthy d e fe nse syste m a g a inst p e sts. Sinc e the y d o n’ t re c e ive tho se mine ra ls, the fa rme rs a re fo rc e d to sp ra y p o iso no us c he m ic a ls (p e stic id e s) o n the p la nts to ke e p the b ug s a nd o the r p e sts fro m d e stro ying the ir c ro p s. O rg a nic fa rme rs will fe rtilize the ir c ro p s with mo re e xp e nsive fe rtilize rs tha t c o nta in a w id e a rra y o f m ine ra ls. The o rg a nic a lly fe rtilize d p la nts g ro w stro ng d e fe nse syste ms a nd a re no t p ro ne to d ise a se like the c o nve ntio na lly g ro wn p la nts. Pe sts mig ht e a t so me o f the c ro p , thus the y a c hie ve a sma lle r ha rve st , b ut a sup e rio r p ro d uc t is a c hie ve d . Tho se a re tw o o f the ma ny re a so ns why it c o sts m o re fo r the fa rm e r to p ro d uc e o rg a nic p ro d uc e . My a d vic e to yo u is no t to b e p e nny wise a nd p o und fo o lish. O rg a nic fo o d s sup p ly sup e rio r nutritio n a nd a re fre e fro m the p e stic id e s a nd o the r c he m ic a ls tha t c a n le a d to ho rrib le d ise a se s in huma ns.

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Caffei ne C a ffe ine c a n b e a use ful d rug if it is no t a b use d . Tho se o c c a sio ns whe re yo u find yo urse lf ne e d ing to sta y a wa ke fo r a ve ry im p o rta nt re a so n is a p e rfe c t tim e to use this d rug (if yo u a re in g o o d he a lth). It is im p o rta nt no t to use it o n a d a ily b a sis b e c a use it c a n b e hig hly a d d ic tive (fo r m a ny p e o p le ) a nd c a n le a d to the fo llo w ing p ro b le m s. C a ffe ine inc re a se s the p ro d uc tio n o f sto ma c h a c id , a lte rs the me ta b o lism o f fa t, te m p o ra rily ra ise s b lo o d p re ssure a nd c a n c a use insulin to b e re le a se d . It c a n c a use he a rtb urn a nd sto m a c h up se ts a nd ma y trig g e r mig ra ine s a nd b e nig n b re a st tum o rs. He a vy c a ffe ine c o nsum e rs m a y d e ve lo p sto m a c h d iso rd e rs, he a rt p a lp ita tio ns, a nxie ty a nd inso m nia . Whe n a d d ic te d , c a ffe ine use rs m ust ha ve it e ve ry d a y o r suffe r he a d a c he s a nd fa tig ue . The Ta b e r’ s C yc lo p e d ic Me d ic a l Dic tio na ry, Ed itio n 17 (p g . 288) sa ys the fo llo wing a b o ut c a ffe ine : “ An a lka lo id p re se nt in c o ffe e , c ho c o la te , te a , ma ny c o la d rinks, c o c o a , a nd o ve r the c o unte r m e d ic ine s suc h a s Ana c in, Exc e d rin, No -Do ze , a nd Viva rin… The p ha rma c o lo g ic a l a c tio n o f c a ffe ine inc lud e s c e ntra l ne rvo us syste m st imula tio n; stimula te s g a stric a c id a nd p e p sin se c re tio n; e le va te s fre e fa tty a c id s in p la sma ; a c ts a s a d iure tic ; inc re a se s b a sa l me ta b o lic ra te ; d e c re a se s tota l sle e p time ; a nd ma y inc re a se b lo o d sug a r le ve l…. The p o ssib ility tha t c a ffe ine c o ntrib ute s to c a rd io va sc ula r d ise a se , va rio us c a nc e rs a nd b irth d e fe c ts ha s b e e n inve stig a te d . The se stud ie s ha ve no t p ro vid e d d e finitive a nswe rs.” Re se a rc h a t St. G e o rg e s Ho sp ita l in Lo nd o n, ha s sho wn tha t c a ffe ine c a n c a use the m usc le s a ro und the b la d d e r to c o ntra c t, re sulting in p re ssure o n the b la d d e r. This p ro d uc e s fre q ue nt urina tio n in so m e ind ivid ua ls. The stimula ting e ffe c t o f c a ffe ine c a n a lso le a d to se xua l d ysfunc tio n in me n b y p re ve nting re la xa tio n in the smo o th musc le s a nd ne rve s o f the p e nis. The se ne rve s ne e d to b e re la xe d in o rd e r to a llo w b lo o d to flo w to the o rg a n. In fa c t, Via g ra wo rks b y c a using the smo o th musc le c e lls in a ma n’ s re p ro d uc tive tra c t to re la x, just the o p p o site o f c a ffe ine . C o ffe e , whic h is hig h in c a ffe ine , a lso c o nta ins o xa lic a c id , e ve n whe n it is d e c a ffe ina te d . O xa lic a c id b ind s to m ine ra ls in the d ig e stive tra c t a nd p re ve nts the ir a b so rp tio n, a p ro c e ss whic h ha s b e e n linke d to fa c ilita ting o ste o p e nia a nd o ste o p o ro sis. O xa lic a c id ha s a lso b e e n linke d to the fo rm a tio n o f kid ne y sto ne s. In the b o o k, Po iso n with a c a p ita l C , b y Ag a tha Thra sh M.D. a nd C a lvin Thra sh M.D., the a utho rs sta te , “ The re a re a t le a st 100 ha rm ful c he m ic a l c o mp o und s in c o ffe e inc lud ing a c e ta ld e hyd e , a c e tic a c id , a mmo nia , c a rb o n d isulfid e , c a te c ho l, e tha no l, m e tha no l, na p htha le ne , p he no l, a nd hyd ro g e n sulfid e , a ll c o m b ining to m a ke yo ur b o d y a n unw itting a nd p e rha p s unw illing a p o the c a ry…Ma ny p e o p le ta ke a b o ut 1/ 10 the le tha l d o se e ve ry d a y, a nd e ve n in o ne c up o f c o ffe e lurk sub sta nc e s tha t se rio usly a lte r the b o d y. Wo m e n who d rink o nly o ne c up o f c o ffe e p e r d a y ha ve a lmo st thre e time s g re a te r risk o f g e tting b la d d e r c a nc e r tha n a b sta ine rs!” Ma ny p e o p le a re find ing tha t c a ffe ine ha s a hig hly stimula ting e ffe c t whe n c o o ke d , b ut no t whe n e a te n ra w. O ne e xp e rime nt c o nd uc te d with a d e c o c tio n o f ro a ste d g ro und c a c a o b e a ns in b o iling wa te r p ro d uc e d a n

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e xc ite m e nt of the ne rvo us syste m sim ila r to tha t c a use d b y b la c k c o ffe e . A n e xc ite d sta te o f c irc ula tio n wa s d e mo nstra te d in this c a se b y a n a c c e le ra te d p ulse . No ta b ly, whe n the sa me d e c o c tio n wa s ma d e with ra w, unro a ste d c a c a o b e a ns ne ithe r e ffe c t wa s no tic e a b le . I o c c a sio na lly ind ulg e in ra w c a c a o a nd find it to b e ra the r sa tisfying . It ne ve r g ive s m e the jitte rs, b ut w he n I ha ve ind ulg e d in muc h sma lle r a mo unts o f c o o ke d c a c a o (c ho c o la te ), I b e c a me jitte ry. So w hy ing e st a d rug suc h a s c a ffe ine ? I find tha t a he a lthy d ie t a nd a g o o d yo g a se t p ro vid e me w ith m o re e ne rg y tha n I usua lly ne e d a nd I ne ve r ha ve a p ro b le m sle e p ing !

The Crab Syndrome Ma ny time s while g a zing into a b uc ke t o f c ra b s, I ha ve no tic e d tha t if o ne trie s to c limb o ut, the o the rs will g ra b it a nd p ull it b a c k d o wn. This ma ke s it unne c e ssa ry to p ut a lid o n the b uc ke t. I ha ve a lso no tic e d this typ e o f b e ha vio r in huma ns. Whe n we a tte mp t to c ha ng e o ur life style fo r wha t we p e rc e ive a s a n imp ro ve me nt, e ve n ve ry lo ving a nd w e ll-me a ning p e o p le b e ha ve like c ra b s in a b uc ke t. I b e lie ve tha t so me o f the se p e o p le mig ht fe e l fe a rful fo r us b e c a use o ur a c tio n g o e s a g a inst wha t the y ha ve b e e n ta ug ht a nd wha t te le visio n le a d s the m to b e lie ve , o r the y fe e l thre a te ne d in so me w a y. The b e st a d vic e tha t I c a n g ive o n ho w to d e a l w ith the se p e o p le is to g ive the m m o re lo ve a nd no t try to ja m info rma tio n d o wn the ir thro a ts. The mo re yo u p ush, the mo re ( mo st ) p e o p le w ill re sist. Le t the m se e the p o sitive c ha ng e s in yo u w itho ut yo u p o inting the m o ut a nd o nly o ffe r info rma tio n if a ske d (a nd e ve n ke e p tha t info rma tio n sho rt). This will ke e p p e a c e a nd ha rmo ny in the c o mmunity a nd ma ke e ve ryo ne fe e l g o o d .

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Food-Bor ne Il l ness The C e nte r fo r Dise a se C o ntro l sa ys tha t fo o d -b o rne illne ss strike s 76 millio n p e o p le e a c h ye a r in the Unite d Sta te s. The sta tistic s sho w tha t fo o d -b o rne illne ss is o n the inc re a se . The se illne ss ra te s a re 34 p e rc e nt hig he r tha n the y we re in 1948. So me fo o d s suc h a s she llfish a nd the me a t a nd milk o f a nima ls c a n b e ve ry d a ng e ro us to he a lth if e a te n ra w . The Fo o d a nd Drug Ad m inistra tio n lists the fo llo wing b a c te ria tha t c a use fo o d -b o rne illne sse s. C a m pylo b a c te r: Fo und in ra w a nd und e rc o o ke d m e a t suc h a s b e e f, p o ultry a nd she llfish, ra w m ilk a nd c o nta m ina te d w a te r. C lo stridium b o tulinum : Fo und in va c uum -p a c ke d a nd imp ro p e rly c a nne d fo o d s. C a n b e fa ta l in thre e to te n d a ys if le ft untre a te d . C lo stridium Pe fring e ns: Fo und in the inte stina l tra c ts o f a nim a ls a nd hum a ns. C a n c o nta m ina te fo o d le ft fo r e xte nd e d p e rio d s in ste a m ta b le s o r a t ro o m te mp e ra ture via d ust p a rtic le s. Mo stly a d a ng e r a t b uffe ts a nd p ic nic s w he re the fo o d is le ft a t 40 - 140 d e g re e s Fa hre nhe it fo r lo ng e r tha n thre e ho urs. Esc he ric hia C o li: Fo und in und e rc o o ke d g ro und b e e f, ra w m ilk, c o nta mina te d wa te r, a nd o c c a sio na lly o n unwa she d fruits a nd ve g e ta b le s (c a n b e wa she d o ff fruit s a nd ve g e ta b le s). Liste ria m o no c yto g e ne s: Fo und in b e e f a nd p o ultry, im p ro p e rly p ro c e sse d ic e c re a m, so ft c he e se , ra w milk, a nd o c c a sio na lly unwa she d le a fy ve g e ta b le s (c a n b e w a she d o ff ve g e ta b le s). Sa lm o ne lla : ha s o ve r 2,300 stra ins, fo und in und e rc o o ke d b e e f, p o ultry, e g g s, se a fo o d , ra w milk a nd d a iry p ro d uc ts with 350,000 c a se s in huma ns p e r ye a r. Shig e lla : Kno wn to ha ve o ve r 30 typ e s, fo und in fo o d a nd wa te r tha t ha s b e e n e xp o se d to fe c a l c o nta m ina tio n. Sta phylo c o c c us Aure us: Fo und in fo o d s tha t ha ve b e e n ha nd le d imp ro p e rly. In the Aug ust 2004 issue o f Re a d e rs Dig e st, the info rma tio n o n the fo llo wing fo ur p a tho g e ns w a s p rinte d in a n a rtic le e ntitle d , A Pla te ful o f Tro ub le . C a m pylo b a c te r: (o nse t o f sym p to m s: 2 – 5 d a ys p o st-e xp o sure ) Infe c tio n c a n kill if it e nte rs the b lo o d stre a m. C a n a lso c a use a rthritis a nd G uilla in-Ba rrè synd ro m e (a n a uto im m une d iso rd e r). Pre se nt in m o re tha n ha lf o f the ra w c hic ke n so ld in the Unite d Sta te s. Sa lm o ne lla : (12 – 72 ho urs p o st-e xp o sure ) Infe c tio n c a n kill if it e nte rs the b lo o d stre a m. C a n a lso c a use a rthritis a nd Re ite r’ s synd ro me (infla mma tio n o f the jo ints a nd te nd o ns). Usua lly tra nsm itte d b y fo o d s ta inted with a nima l fe c e s. E. c o li typ e 0157:H7 (1 – 8 d a ys p o st-e xp o sure ) C a n c a use he mo lytic ure mic synd ro me (whic h c a n le a d to kid ne y fa ilure , b ra in d a ma g e , stro ke s, a nd d e a th). Survivo rs o fte n ha ve kid ne y d ysfunc tio n, hig h b lo o d p re ssure , se izure s, b lind ne ss o r p a ra lysis. Mo st o fte n tra c e d to c o nta m ina te d g ro und b e e f. Liste ria m o no c yto g e ne s (9 – 48 ho urs p o st -e xp o sure ) C a n le a d to misc a rria g e , stillb irth. Affe c te d infa nts a t risk fo r se p sis, me ning itis. Avo id unp a ste urize d milk a nd juic e a nd so ft c he e se s like Brie , fe ta , a nd b lue . Do n’ t le t fluid fro m ho t d o g p a c ka g e s d rip o nto o the r fo o d s o r ute nsils.

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Fo o d -b o rne b a c te ria a re d e stro ye d b y he a ting fo o d s a t hig h te mp e ra ture s in the c a se o f a nima l p ro d uc ts a nd b y p ro p e rly wa shing fruits a nd ve g e ta b le s. Ma ny c o m m e rc ia l fruit a nd ve g e ta b le w a she s a re a va ila b le in he a lth fo o d sto re s. My fa vo rite is g ra p e fruit se e d e xtra c t (g se ), w hic h a lso c a n b e use d a s a d ie ta ry sup p le me nt to kill mic ro o rg a nisms in the sto ma c h a nd inte stina l tra c t . I kne w a wo m a n who le d C a nc e r C linic to urs in Me xic o b y va n fro m So uthe rn C a lifo rnia . She to ld me tha t she wa s c o nsta ntly g e tting sic k fro m the b a c te ria in the Me xic a n fo o d until she sta rte d ta king g ra p e fruit se e d e xtra c t a s a p ro p hyla c tic . Fro m tha t d a y o n, she ne ve r g o t sic k. I a lso use d this p o we rful m e d ic ine w hile tra ve ling fo r tw o a nd a ha lf m o nths in Ind ia . Mo st o f the tim e I a te p e e la b le fruits a nd ve g e ta b le s. Whe n no t e a sily p e e la b le , I wo uld so a k the m in a m ixture o f g ra p e fruit se e d e xtra c t (g se ) a nd wa te r fo r twe nty m inute s. Whe n e a ting in a re sta ura nt, I ing e ste d the ta b le ts a s a p ro p hyla c tic . Eve ry o the r to urist I sp o ke w ith e ithe r ha d tra ve le rs’ d ia rrhe a o r ha d ha d it in the p a st. I o nly e xp e rie nc e d it tw ic e ( fo r a p e rio d o f o nly a fe w ho urs) w he n I ne g le c te d to ta ke the g se . I the n ing e ste d the g se whic h q uic kly to o k c a re o f the p ro b le m . I a lso sup p le m e nte d m y d ie t with b e ne fic ia l inte stina l b a c te ria , suc h a s a c id o p hilus. The se b a c te ria c o lo nize a he a lthy inte stina l tra c t a nd fig ht o ff ha rm ful b a c te ria . Unfo rtuna te ly, a ntib io tic s d e stro y the se he a lth-p ro mo ting o rg a nisms a nd le a ve o ne mo re susc e p tib le to ha rmful b a c te ria . Thus a c yc le o f g e tting sic k mo re a nd mo re o fte n o c c urs a nd ma y le a d to mo re se rio us c o nd itio ns suc h a s syste mic c a nd id ia sis a nd c hro nic fa tig ue synd ro me . Zo o no se s: Dise a se s o f a nima ls tha t c a n b e tra nsmitte d to p e o p le . Yo u c a n c a tc h the se d ise a se s in a va rie ty o f wa ys. So m e a nim a l d ise a se s a re tra nsmitte d o nly thro ug h fo o d s. Me d ic a l d ic tio na rie s a nd o the r so urc e s p ro vid e the fo llo wing te rm ino lo g y fo r the fe w d ise a se s liste d he re . Ma ny o the r d ise a se s e xist tha t a re tra nsm itte d to p e o p le thro ug h fo o d s in a d d itio n to the o ne s liste d he re . Sc ro fula : Tub e rc ulo sis o f the lymp h g la nd s in the ne c k. Fo rme rly, this d ise a se o c c urre d fro m d rinking milk infe c te d with tub e rc ulo sis g e rms; the c o nd itio n o c c urs o nly ra re ly to d a y. Tub e rc ulo sis, Bo vine : The typ e fo und in c a ttle . It c a n b e tra nsmitte d to hum a ns thro ug h infe c te d m ilk. Tric hino sis: A p a ra sitic d ise a se a ffe c ting musc le s a nd c a using na use a , vo miting , d izzine ss a nd d ia rrhe a . It is c a use d b y e a ting infe c te d p o rk o r ha m . Ente ro c o c c i Fa e c ium : A d a ng e ro us b a c te rium fo und in c hic ke ns, whic h is re sista nt to Va nc o m yc in, o ne o f the stro ng e st, la st -re so rt a ntib io tic s. Fo rtuna te ly, infe c tio ns with e nte ro ro c c i a re ra re c o mp a re d to sa lmo ne lla o r c a mp ylo b a c te r ( Ho lfo rd p g . 41). Vib rio pa ra ha e m o lytic us: a se a fo o d -d w e lling b a c te rium tha t c a n c a use tw o -d a y b o uts o f sto m a c h c ra m p s, vo m iting a nd d ia rrhe a . Bo vine Spo ng ifo rm Enc e pha lo phy: Fo llo wing is the 1992 Ne w Am e ric a n Me d ic a l Dic tio na ry’ s d e finitio n o f BSE (Bo vine Sp o ng ifo rm Enc e p ha lo p a thy/ Ma d C o w Dise a se ). BSE is the fa ta l d ise a se tha t ha s a ffe c te d c o w s a nd ha s b e e n p a sse d o n to hum a ns in the Unite d King d o m . The infe c tio us a g e nt re sp o nsib le fo r BSE is c a lle d a p rio n; it la tc he s o n to p ro te ins in the b ra in a nd c ha ng e s the m. It is no w p ro ve n to p a ss fro m sp e c ie s to sp e c ie s a nd into ma n. C re utzfe ld t -Ja c o b

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Dise a se (C JD), the hum a n e q uiva le nt o f ma d c o w d ise a se , b e a rs the sa m e g e ne tic m a rking s a s tho se in BSE. C re utzfe ld t -Ja ko b Dise a se m a y ha ve g re a te r p ub lic he a lth c o nse q ue nc e s tha n the susp e c te d num b e r o f c o nfirm e d c a se s m ig ht ind ic a te . C JD is no t re p o rta b le in mo st sta te s a nd is o fte n misd ia g no se d o r o mitte d fro m d e a th c e rtific a te s. Prio ns a re tho ug ht to c a use C JD. It is e xtre me ly d iffic ult to kill the se infe c tio us a g e nts. No rma l ste riliza tio n p ro c e d ure s d o no t e limina te c o nta m ina tio n. Wha t is it? C JD is a ho rre nd o us fa ta l b ra in-d e te rio ra ting d ise a se fo r whic h no tre a tm e nt o r c ure e xists. Mo st sc ie ntists b e lie ve C JD is c a use d b y a p rio n, whic h is a n a b no rma l iso fo rm o f a ho st-e nc o d e d p ro te in (a p ro te in-b a se d mo le c ule with no RNA o r DNA). While the re a re ma ny fo rms o f C JD, re c e ntly, a n a typ ic a l fo rm, la b e le d ne w va ria nt C JD (nvC JD) wa s d isc o v e re d whic h a p p e a rs to b e m o re c lo se ly re la te d to the c linic a l a nd p a tho lo g ic a l c o rre la te s o f Kuru. (Kuru wa s d isc o ve re d in Ne w G uine a a nd is sa id to b e c a use d b y c a nnib a lism ritua ls.) nvC JD ha s b e e n re la te d to BSE o r a s it is m o re c o m m o nly c a lle d , Ma d C o w Dise a se . The inc ub a tio n p e rio d fo r C JD wa s tho ug ht to b e d e c a d e s; ho w e ve r, re c e nt c linic a l p re se nta tio ns ha ve sho w n it c o uld b e m uc h le ss. Who g e ts it a nd ho w ? The c o nsum p tio n o f c o w fle sh is the m o st c o m m o n so urc e fo r the p rio ns to e nte r the b o d y. CJD a ffe c ts b o th me n a nd wo me n wo rld wid e usua lly b e twe e n the a g e s o f 50 to 75 ye a rs, b ut c a n strike a t a ny a g e . The o ffic ia lly sta te d m o rta lity ra te is o ne to tw o d e a ths p e r o ne m illio n o f the p o p ula tio n p e r ye a r. Ho we ve r, this fig ure a p p e a rs to b e a n und e rsta te m e nt a s C JD is o fte n misd ia g no se d . In a stud y d o ne b y Ya le Unive rsity re se a rc he rs, 13% o f Alzhe im e r pa tie nts we re fo und, upo n a uto psy, to a c tua lly ha ve C JD. A simila r stud y p e rfo rme d a t the Unive rsity o f Pittsb urg h sho we d o ve r five p e rc e nt o f Alzhe ime r’ s p a tie nts w e re C JD vic tim s. Wha t a re the sym p to m s o f C JD? The initia l symp to ms a re sub tle a nd a mb ig uo us a nd c a n inc lud e inso mnia , d e p re ssio n, c o nfusio n, p e rso na lity a nd b e ha vio ra l c ha ng e s, stra ng e p hysic a l se nsa tio ns, b a la nc e d iso rd e rs a nd / o r me mo ry, c o o rd ina tio n a nd visua l p ro b le m s. Ra p id p ro g re ssive d e m e ntia a nd usua lly myo c lo nus (invo lunta ry, irre g ula r je rking mo ve me nts) d e ve lo p a s C JD p ro g re sse s. Also , la ng ua g e , sig ht, m usc ula r w e a kne ss, sw a llo w ing a nd c o o rd ina tio n p ro b le ms wo rse n. The p a tie nt ma y a p p e a r sta rtle d a nd b e c o me rig id . In the fina l sta g e , the p a tie nt lo se s a ll m e nta l a nd p hysic a l func tio ns. The p a tie nt ma y la p se into a c o ma a nd usua lly d ie s fro m a n infe c tio n like p ne umo nia ; p re c ip ita te d b y the b e d rid d e n, unc o nsc io us sta te . The d ura tio n o f C JD fro m the o nse t o f sym p to m s to d e a th is usua lly o ne ye a r o r le ss.

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Druids at Stonehenge © by Gwen Ingram, www.eye-dias.com

Rabbi t Star vati on Ra b b it sta rva tio n is p a rtic ula rly w e ll kno w n in the Fa r No rth a c c o rd ing to Bra d fo rd Ang ie r. In his b o o k, Ho w To Sta y Alive In The Wo o d s, Bra d fo rd sta te s, “ An e xc lusive d ie t o f a ny le a n m e a t, o f w hic h ra b b it is a p ra c tic a l e xa m p le , w ill c a use d ig e stive up se t a nd d ia rrhe a . Ea ting mo re a nd mo re ra b b it, a s o ne is imp e lle d to d o b e c a use o f the inc re a sing une a sine ss o f hung e r, will o nly wo rse n the c o nd itio n. The d ia rrhe a a nd the g e ne ra l d isc o mfo rt will no t b e re lie ve d unle ss fa t is a d d e d to the d ie t. De a th will fo llo w, o the rwise , within a fe w d a ys. O ne w o uld p ro b a b ly b e b e tte r o ff o n just w a te r tha n o n ra b b it a nd w a te r.” The fa c t tha t a d ie t m a d e up o f e xc lusive ly le a n m e a t c a n kill hum a ns ma y b e o ne o f the re a so ns tha t hig h p ro te in/ lo w c a rb o hyd ra te d ie ts a re la d e n w ith fa t a nd a lso why m o d e rn m e a t p ro d uc tio n is p ro d uc ing e xtre m e ly fa t -la d e n m e a t.

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Chapter 7: Recommendations for Healthy Living So me o f the to p ic s in this c ha p te r a re no t re la te d to w ha t yo u e a t b ut a re c ruc ia l in the q ue st fo r o p tim um he a lth.

Ac i d-Al kal i ne Bal anci ng Ma inta ining the huma n b o d y’ s p H is e xtre me ly imp o rta nt. The p H o f the hum a n b lo o d stre a m is a p p ro xima te ly 7.4. If the p H o f the b lo o d stre a m inc re a se s o r d e c re a se s b y just a sma ll a mo unt, we will d ie . Luc ky fo r us we sto re c a lc ium, ma g ne sium a nd o the r mine ra ls in o ur b o ne s tha t a re use d to b uffe r the a c id ity o f o ur b lo o d stre a m. O ur die t sho uld b e c o m po se d o f a b o ut 80% a lka linefo rm ing fo o d s a nd 20% a c id- fo rm ing fo o ds. The sta nda rd Am e ric a n die t (SAD) is re ve rse d a t a b o ut 80% a c id- fo rm ing a nd 20% a lka line- fo rm ing . The a c id

c o nd itio n in the b o d y tha t the SAD d ie t c a use s p ulls c a lc ium o ut o f o ur b o ne s to b uffe r the a c id ity o f the b lo o d stre a m a nd c a n le a d to o ste o p e nia o r o ste o p o ro sis. As ha s b e e n p ro ve n fre q ue ntly, the a nswe r is no t mo re c a lc ium, b ut ra the r p ro p e r d ie t. O ne thing tha t d e te rmine s if a fo o d is a c id - o r a lka line -fo rming is the mine ra l c o nte nt o r a sh tha t is le ft o ve r a fte r the fo o d ha s b e e n d ig e ste d . The fo llo wing c o mmo n mine ra ls a re a lka line -fo rm ing to the tissue s in o ur b o d y: c a lc ium , iro n, m a g ne sium , p o ta ssium a nd so d ium . So m e a c id -fo rm ing m ine ra ls a re c hlo rine , p ho sp ho rus a nd sulfur. Ano the r fa c to r tha t d e te rm ine s ho w a fo o d a ffe c ts o ur p H is the p ro te in le ve l. Amino a c id s (b uild ing b lo c ks o f p ro te in), whe n e a te n to e xc e ss, c a use o ur urine to b e c o m e m o re a c id ic . The b o d y the n p ulls a lka line m ine ra ls o ut o f the b lo o d stre a m to b uffe r the p H o f the urine . This p ro c e ss a c id ifie s the b o d y b y ste a ling a lka line mine ra ls suc h a s c a lc ium a nd ma g ne sium. Ano the r fa c to r tha t must b e c o nsid e re d is tha t o the r e le me nts o f fo o d s b e sid e s m ine ra ls a nd p ro te in le ve ls, suc h a s a c id s a nd sug a rs, c a n ha ve a n a c id ifying e ffe c t o n the tissue s o f o ur b o d ie s. So c itrus fo o d s a nd hig h a c id s a nd sug a r ma y b e a c id -fo rm ing to us e ve n tho ug h the sc ie ntific c o m m unity c la ssifie s the m a s a lka line fo rm ing . Whe the r the fo o d is a c id ic o r a lka line in the sto ma c h ha s little to d o with w he the r it ha s a n a c id ifying o r a lka linizing e ffe c t o n the tissue s o f the b o d y. Milk is a lka line in the sto ma c h b ut a c id ifying to the tissue s a fte r d ig e stio n b e c a use it c o nta ins a hig h a mo unt o f p ro te in (a mino a c id s). In g e ne ra l, a ll a nima l me a t , milk a nd e g g s, c o mmo n g ra ins (whe a t, rye , b a rle y), a nd sug a r a re a c id -fo rming , a nd a lm o st a ll fre sh, ra w fruits a nd ve g e ta b le s a re a lka line -fo rm ing . I ha ve inc lud e d a c ha rt fo r e a sy vie wing . This c ha rt is no t 100% a c c ura te , b e c a use the mine ra l c o nte nt o f d iffe re nt so ils va rie s c a using the mine ra l c o nte nt o f the fo o d g ro w n in it to va ry a s we ll. Re c e nt re se a rc h ha s sho w n tha t ne g a tive e m o tio ns ha ve a n a c id ifying e ffe c t o n o ur tissue s while p o sitive e mo tio ns ha ve a n a lka lizing e ffe c t o n us. So it se e m s to b e just a s im p o rta nt to c ho o se lo ve o ve r fe a r a s it is to c ho o se o ur fo o d s wise ly.

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Ac id- fo rm ing Fo o ds

Alka line - fo rm ing Fo o ds

Alc o ho lic b e ve ra g e s Be a ns (mo st) Buc kwhe a t C hic kp e a s C ho c o la te C o c o nut (d rie d me a t) C o ffe e C o nd ime nts ( catsup and mustard ) C ra nb e rrie s Drie d sulfur-p re se rve d fruits (mo st) Eg g s Fish a nd She llfish (a ll)

Almo nd s Avo c a d o Bra zil nuts C a rro ts C inna mo n C o c o nut (yo ung fre sh me a t) C urre nts Da te s Fig s Fruit (mo st) G ing e r Ho ne y

Flo ur p ro d uc ts (b re a d a nd p a sta ) G ra ins (mo st, unsp ro ute d ) Le g ume s Le ntils Me a t (a ll a nima l fle sh) Milk p ro d uc ts ( ice cream, cheese, etc.) Nuts ( peanuts, cashews, chestnuts ) O a ts O live s (o live o il) Plums (p rune s) Ric e Sa ue rkra ut Se e d s (m o st) So d a Sug a r Te a (b la c k) Vine g a r

Ho rse ra d ish Lima b e a ns Ma p le syrup Mille t Miso Mo la sse s Mushro o ms O nio ns Q uino a Ra isins Sa lt Se a ve g e ta b le s (no ri, d ulse …) Sp ro uts Stra wb e rrie s Swe e t p o ta to e s Ume b o shi p lums Ve g e ta b le s (a lmo st a ll)

O ur d ie t sho uld b e c o m p o se d o f a b o ut 80% a lka line- fo rm ing fo o ds a nd 20% a c id - fo rm ing fo o ds.

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Cl eansi ng Reacti ons / The Heal i ng Pr ocess Afte r ye a rs o f b e ing o n the SAD (sta nd a rd Ame ric a n d ie t), mo st p e o p le ne e d to g ra d ua lly sw itc h o ve r to a he a lthy d ie t, a nd m o re im p o rta ntly, c le a nse the inte stina l tra c t a nd g e t it func tio ning p ro p e rly first. Whe n yo ur inte stina l tra c t is func tio ning o p tima lly, yo u w ill ha ve a n unfo rc e d b o w e l m o ve m e nt a fte r e ve ry me a l ( just like a b a b y). Dr. Ric ha rd And e rso n’ s b o o k, C le a nse & Purify Thyse lf (b o o k o ne ), e xp la ins the ne g a tive sid e o f a q uic k d ie ta ry tra nsitio n witho ut o p e ning the e limina tive c ha nne ls first. “ The p ro b le m with g o ing o n a ra w -fo o d d ie t witho ut c le a nsing is this: Whe n the a ve ra g e p e rso n g o e s o n ra w fo o d s, e ve n fo r a fe w d a ys, the b o d y b e g ins to c le a nse . Wha t’ s w ro ng w ith tha t? We ll, it b ring s up c le a nsing re a c tio ns. The a ve ra g e p e rso n is full o f to xic wa ste tha t a c o mp le te ly ra w -fo o d d ie t, witho ut c o mp le te inte stina l c le a nsing , c o uld stir up mo re p ro b le ms tha n m o st p e o p le wa nt to ha nd le . Fruits a re the m o st c le a nsing o f a ll. Ve g e ta b le s do no t c le a nse ne a rly a s ra p id ly. It is iro nic tha t b e c a use o f c le a nsing re a c tio ns, it so me time s a p p e a rs tha t e a ting fre sh ra w fo o d ma ke s a p e rso n sic k, while e a ting c o o ke d o r junk fo o d s ma ke s a p e rso n fe e l te mp o ra rily b e tte r. All tha t ha s re a lly ha p p e ne d in this sc e na rio , ho we ve r, is tha t the e a ting o f junk fo o d s ha s sto p p e d the c le a nsing p ro c e ss.” “ C le a nsing re a c tio ns o n a ra w -fo o d d ie t, witho ut c le a nsing the d ig e stive tra c t first, c a n b e so se ve re fo r the a ve ra g e p e rso n, tha t a la c k o f e ne rg y; a “ sp a c e y” fe e ling ; e rup tio ns o f the skin; a nd o ve rlo a d s o n the kid ne ys, live r a nd o the r o rg a ns c a n b e we a ke ning to the p o int o f ine ffe c tive ne ss.” Dr. G e o rg e Ma lkmus e xp la ins in his vid e o ta p e , Ho w To Elimina te Sic kne ss, tha t w he n w e sto p e a ting the “ wo rld ly g a rb a g e ” (c he mic a l-la c e d , o ve rp ro c e sse d , c o o ke d fo o d s a nd so fo rth), the b o d y ha s a c ha nc e to flush the b uilt -up to xins o ut o f the tissue s fo r d isp o sa l. He jo king ly c la im s tha t the b o d y sa ys, w ho o p e e , it’ s tim e to c le a n ho use . I d o no t re c o m m e nd a p re g na nt w o m a n d ra ma tic a lly c ha ng e he r d ie t to ra w fo o d s b e c a use the to xins re le a se d fro m sto ra g e in he r b o d y c o uld p o ssib ly ha rm the fe tus o r sho c k the syste m in suc h a w a y a s to trig g e r a m isc a rria g e . My a d vic e to yo u: tra nsitio n slo wly . If yo u fe e l c le a nsing re a c tio ns a t ina p p ro p ria te tim e s, b a c k o ff a b it b y e a ting fo o d s like ste a me d ve g e ta b le s a nd b ro wn ric e . Do n’ t a ssum e tha t a ll p ro b le m s o r sym p to m s a re c le a nsing re a c tio ns. If the y a re se ve re o r p e rsist, se e yo ur a llo p a thic d o c to r ( re g a rd le ss o f wha t a nyo ne sa ys) b e c a use the y ha ve b e e n tho ro ug hly tra ine d in the a rt o f d ia g no sis. Re me mb e r: c le a nsing re a c tio ns sho uld o nly b e te m p o ra ry. Afte r the y run the ir c o urse , yo u m ig ht fe e l b e tte r tha n yo u ha ve e ve r fe lt in yo ur life ! Bria n C le me nt ha s c o me up with g uid e line s fo r und e rsta nd ing the p ro c e sse s ta king p la c e insid e yo ur b o d y d uring yo ur d e to xific a tio n. “ Ac tua lly, 60 p e rc e nt o f a c c um ula te d w a ste s w ill b e re le a se d in the first se ve n d a ys o f yo ur p ro g ra m [the Hip p o c ra te s He a lth Pro g ra m], b ut c o mp le te he a ling a nd re sto ra t io n o f the b o d y ta ke s a numb e r o f ye a rs a nd b re a ks d o wn into sta g e s o f 7-ye a r inc re m e nts. It w ill ta ke the first se ve n ye a rs to c o m p le te ly re b uild the b o d y in the fo llo wing p ha se s.

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1 d a y-1½ ye a rs….Dig e stive c le a nsing -m a jo r fa t d e p o sits a nd c a lc ific a tio ns re mo ve d . 1½-2 ye a rs………..De e p tissue c le a nsing a nd jo int c le a nsing . 2-5 ye a rs................Bo ne struc ture , c a rtila g e , a nd furthe r jo int c le a nsing . 5½-6¼ ye a rs……...O rg a n re -p o sitio ning a nd re ne wa l. 6¼-7 ye a rs….…….Bra in tissue a nd ne uro lo g ic a l c le a nsing . C le a nsing re a c tio ns ma y e nsue a s la ye r a fte r la ye r is strip p e d a wa y. But yo u will fe e l b e tte r a nd b e tte r a s time p a sse s. Due to the b o d y’ s c e llula r inte llig e nc e , e ve ry p a rt is a ffe c te d b y the who le . And , whe n o ne p a rt is re ne w e d , this le a d s to g re a te r a nd g re a te r inte g rity a nd ha rmo ny within the who le b e ing .” (C le m e nt, p g . 54) My d ig e stive c le a nsing p ro c e ss to o k a p p ro xima te ly o ne ye a r. In tha t ye a r, e ve ry time I ha d a b o we l mo ve me nt if fe lt a s if my fe c e s we re c o a te d with sa nd . This w a s the a c c um ula tio n o f 30 ye a rs o f e a ting the SAD d ie t. During tha t 30 ye a rs so me time s I c o nsume d c o ld p izza le fto ve rs fo r b re a kfa st, fa st fo o d c hic ke n sa nd wic he s a t 2:00a m, a nd c hunks o f c he e se the size o f p ing -p o ng b a lls. I a lmo st a lwa ys c o nsume d a full me a l la te a t nig ht be fo re b e d . The re sult o f tha t d ie t wa s the d e b ris tha t to o k a ye a r to c o m e o ut fro m m y inte stine . No w inste a d o f a sp a re tire , I ha ve a w a shb o a rd sto m a c h!

The Li ver / Gal l bl adder Fl ush Dr. Ric ha rd Sc hulz ha s p ut to g e the r a n a m a zing vid e o ta p e se t c a lle d , The Sa m Vise r Sa ve Yo ur Life He rb a l Vid e o C o lle c tio n. In se c tio n 40 o f the c o lle c tio n, he e xp la ins ho w to flush the live r a nd g a llb la d d e r. Dr. Sc hulz re c o m m e nd s tha t a d ults d o this c le a nse fo ur time s p e r ye a r (o nc e p e r se a so n). It is ve ry e a sy to d o . Yo u just d rink a simp le a nd ve ry ine xp e nsive mixture o n a n e mp ty sto ma c h up o n a wa ke ning fo r b re a kfa st (c o nsume no thing e lse until lunc h). Fo llo w it with 2 c up s o f he rb a l te a . Do this e ve ry d a y fo r o ne we e k. Lunc he s a nd d inne rs tha t we e k sho uld b e simp le ra w me a ls o r fo r a mo re p o we rful flush, fa st o n wa te r o r live juic e s a fte r the c o nc o c tio n the m id d le thre e d a ys. Tha t’ s it! The se a re Dr. Sc hulz’ s d ire c tio ns fo r ma king the g a llb la d d e r c le a nse : Fo r sp ring a nd summe r c le a nsing , mix in a b le nd e r 8o z o f d istille d wa te r, 8o z o f fre shsq ue e ze d c itrus juic e (o ra ng e , ta ng e rine , le m o n, g ra p e fruit, o r lim e , o r a m ixture o f the se ), o ne c lo ve o f g a rlic , a o ne-inc h p ie c e o f g ing e r a nd o ne ta b le sp o o n o f o live o il (c o ld -p re sse d , e xtra -virg in o il). Fo r the fa ll a nd winte r c le a nse the m ixture is the sa m e e xc e p t tha t yo u sho uld use a p p le a nd g ra p e juic e (fre sh p re sse d ) inste a d o f c itrus. To c o m p le te the c le a nse (a fte r d rinking the m ixture ), w a it 15-30 m inute s a nd the n d rink 2 c up s (16o z) o f e ithe r a n he rb a l d e to x te a o r d ig e stive te a . O nc e the live r ha s flushe d itse lf o ut, the te a p ushe s it a ll thro ug h. The se te a s a re a va ila b le fro m yo ur lo c a l he a lth fo o d sto re (I re c o m m e nd the Yo g i Te a b ra nd ). If yo u wo uld like to inc re a se the inte nsity o f the d e to x, a fte r a fe w d a ys o n the c le a nse , d o ub le up o n the g a rlic a nd o live o il. If yo u g e t na use o us, inc re a se the g ing e r a nd d rink yo ur te a so o ne r.

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Dr. Sc hultz sa ys tha t if the c itrus is o rg a nic , it’ s a g o o d id e a to thro w a p ie c e o f the p e e l in to the b le nd e r to o , b e c a use c itrus p e e ls ha ve e sse ntia l o ils tha t stim ula te yo ur live r a nd he lp it p ro d uc e m o re b ile . The c itrus e ve n he lp s c le a n the kid ne ys a nd b la d d e r. The g a rlic is a b ro a d -sp e c trum a ntib io tic , a ntivira l, g e ts rid o f [so me ] p a ra site s, a nd d isinfe c ts the who le syste m . The g ing e r stim ula te s c irc ula tio n a nd he lp s to p re ve nt na use a . The live r filte rs a ll ma te ria ls tha t e nte r o ur b lo o d stre a m. Tho se ma te ria ls inc lud e a irb o rne c he m ic a ls tha t we b re a the , c he mic a ls tha t a re a b so rb e d thro ug h o ur skin, a nd c he mic a ls tha t we unkno wing ly (o r kno wing ly) e a t o r d rink. Did yo u kno w tha t mo st c o mme rc ia l so a p s, sha mp o o s a nd lo tio ns c o nta in c he mic a ls (fra g ra nc e , e tc .) tha t p e ne tra te the skin a nd a re se nt to the live r fo r d e to xific a tio n? The se c he mic a ls c a n o ve rb urd e n the live r. I re c o m m e nd using so a p s a nd sha mp o o s tha t a re fre e o f a rtific ia l c o lo rs a nd fra g ra nc e s. In o the r wo rd s, if the re is a ny wo rd o n the ing re d ie nt list tha t yo u a re unfa m ilia r with, yo u sho uld ta ke the tim e to find o ut w ha t it is. The se p ro d uc ts a re a va ila b le at a lm o st a ny he a lth fo o d sto re in the Unite d Sta te s. (Re fe r to the Pe rso na l C a re Pro d uc ts se c tio n.) I o fte n se e p e o p le w ith d a rk c irc le s und e r the ir e ye s, w hic h c o uld m e a n tha t the live r is o ve rw o rke d . It m a ke s p e rfe c t se nse to me to ke e p this o rg a n func tio ning p ro p e rly fo r o p tim um he a lth, a nd this c le a nse c a n he lp d o just tha t!

Pur e Water Just a s imp o rta nt a s o b ta ining p ure wa te r is the ma te ria l o f the c o nta ine r in whic h yo u sto re yo ur wa te r. I d rink my wa te r o ut o f g la ss b o ttle s. Ha ve yo u e ve r no tic e d w he n d rinking w a te r o ut o f p la stic b o ttle s tha t yo u c a n so m e tim e s ta ste p la stic ? Tha t is b e c a use the p la stic ha s le a c he d into the w a te r. Ma ny p e o p le use Le xa n Po lyc a rb o na te Na lg e ne b o ttle s b e c a use the y a re c le a r, lig htwe ig ht, a nd sturd y. Po lyc a rb o na te p la stic b o ttle s a re sta nd a rd e q uip me nt fo r m illio ns o f hike rs a nd b a b ie s. (The y a re usua lly la b e le d # 7 o n the b o tto m ; Na lg e ne is the b e st-kno wn p ro d uc e r.) Sinc e p o lyc a rb o na te b o ttle s d o n’ t imp a rt a ta ste to fluid s, m a ny use rs a ssum e the y a re sa fe r tha n b o ttle s m a d e o ut o f o the r kind s o f p la stic . But no w a n a c c id e nta l d isc o ve ry ha s c a st d o ub t o n the ir sa fe ty (www.sie rra c lub .o rg / sie rra / 200311/ lo l5.a sp ). The a m o unt o f le a c hing inc re a se s a s the p la stic a g e s a nd is d e g ra d e d b y use . A se p a ra te stud y p ub lishe d in Enviro nme nta l He a lth Pe rsp e c tive s c o nfirme d this find ing , a nd a lso d e te c te d le a c hing fro m ne w p o lyc a rb o na te p la stic . Ma ny stud ie s ha ve sho w n tha t the p la stic re sid ue s le a c he d fro m wa te r b o ttle s c a n wre a k ha vo c in o ur b o d ie s. If yo u m ust d rink o ut o f a p la stic wa te r b o ttle , b e sure to ke e p it o ut o f the sun a s the sunlig ht ha s b e e n sho w n to inc re a se the a mo unt o f c he mic a ls le a c he d . Fo r d e ta ile d info rma tio n o n to xic fre e c ho ic e s fo r sto ring w a te r o n a la rg e sc a le , I sug g e st the b o o k, Wa te r Sto ra g e , b y Art Lud w ig www.o a sisd e sig n.ne t/ wa te r/ sto ra g e . If yo u a re una b le to c a rry a g la ss w ate r c o nta ine r, the n sta inle ss ste e l c o nta ine rs se e m to b e a sa fe c ho ic e . The c he m ic a ls c o m m o nly a d d e d to wa te r in the USA sho uld a lwa ys b e a vo id e d . Fo r the re a so ns to a vo id fluo rid a te d w a te r se e the Mine ra ls se c tio n.

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C hlo rine , a ltho ug h e ffe c tive in killing so m e o f the d ise a se -c a using b a c te ria , p ro vid e s the d rinke r w ith b yp ro d uc ts tha t a re kno w n c a rc ino g e ns. C hlo rina te d d rinking wa te r c a use s a t le a st 4,200 c a se s o f b la d d e r c a nc e r a nd 6,500 c a se s o f re c ta l c a nc e r a ye a r in the Unite d Sta te s (Lud w ig , p g 10). Ta p w a te r in the Unite d Sta te s usua lly c o nta ins to xic a nd ino rg a nic mine ra ls tha t the b o d y c a nno t use suc h a s; c o p p e r, iro n, le a d , a nd o the r na tura lly o c c urring he a vy m e ta ls. C he m ic a ls tha t le a c h into o ur w a te r m a y inc lud e ; a sb e sto s, c ya nid e s, fe rtilize rs, he rb ic id e s, ind ustria l c he mic a ls, a nd p e stic id e s. Bio lo g ic a l c o nta m ina nts tha t c a n sho w up in o ur w a te r sup p ly inc lud e b a c te ria , p a ra site s, a nd viruse s. Pha rm a c e utic a l d rug s ha ve b e e n sho w ing up in ta p w a te r re c e ntly. As if tho se c o nta m ina nts w e re n’ t e no ug h, m o st o f the g ro und wa te r in the Unite d Sta te s ha s b e e n p o llute d with a hig hly c a rc ino g e nic a nd immune syste m d e p re ssing c he mic a l c a lle d MTBE. (Ba lc h a nd Ba lc h p g . 37) MTBE (a n a d d itive in g a so line ) c a nno t b e re m o ve d fro m d rinking w a te r w ith e ithe r re ve rse o smo sis o r c a rb o n b lo c k w a te r filte rs. The o nly w a y tha t I a m a w a re o f e a sily re m o ving MTBE fro m yo ur d rinking w a te r is thro ug h d istilla tio n. Distille rs a re a va ila b le with g la ss o r sta inle ss ste e l ho ld ing ta nks to sto re the w a te r. To a d d m ine ra ls b a c k to the wa te r tha t d istilling ha s re m o ve d , sq ue e ze a fe w d ro p s o f le m o n o r lim e into the w a te r o r a d d a tiny p inc h o f unp ro c e sse d se a sa lt. Be c a use no t e ve ryo ne ha s the a b ility to o wn a d istille r o r a re ve rse o smo sis filte r, I sug g e st d o ing the b e st tha t yo u c a n. Re ve rse o smo sis filte rs a re the se c o nd b e st typ e a nd so lid c a rb o n b lo c k filte rs a re the third . Exp e rts a g re e tha t the m o st im p o rta nt thing is tha t we d o no t d rink ta p wa te r. Alwa ys use c o ld w a te r fo r the p urp o se s o f rinsing fo o d s if yo u a re no t using filte re d wa te r. Ho t ta p wa te r c a n le a c h hig he r a m o unts o f le a d o r o the r m e ta ls fro m p lum b ing o r the ho t wa te r ta nk. If yo u're c o nc e rne d a b o ut e le va te d le a d le ve ls in yo ur wa te r, run the ta p until the wa te r b e c o me s c o ld e r b e fo re using it. In my o p inio n, the b e st re so urc e fo r d e c id ing wha t typ e o f wa te r filte r suits yo u b e st is the b o o k, Wa te r t he Ultima te C ure b y Ste ve n Me ye ro w itz. Ste ve n a lso e xp la ins the ha rmful e ffe c ts o f d e hyd ra tio n. Fo r tho se tha t live in unp o llute d wild e rne ss a re a s o utsid e the USA, I sug g e st using sp ring w a te r tha t flo w s fro m d e e p w ithin the e a rth. De hyd ra tio n c a n c a use nume ro us symp to ms whic h inc lud e he a d a c he s, musc le a c he s, lo ss o f e ne rg y, a nd e ve ntua lly d ise a se s whic h c a n b e life thre a te ning . The b o o k, Yo ur Bo d y’ s Ma ny C rie s fo r Wa te r b y F. Ba tma ng he lid j M.D., ha s mo re d e ta ile d info rma tio n o n the e ffe c ts o f d e hyd ra tio n. Eve ry time yo u c o nsum e a c a ffe ina te d b e ve ra g e yo u inc re a se yo ur b o d y’ s ne e d fo r wa te r b e c a use c a ffe ine a c ts a s a d iure tic . Mo st e xp e rts sug g e st tha t w e c o nsume a t le a st 8, 8 o z g la sse s o f p ure w a te r e ve ry d a y. We ne e d a ppro xim a te ly ½ o ur b o d ie s we ig ht in o unc e s o f pure wa te r e ve ry da y.

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Oxygen / Deep Breathi ng Eve ryo ne kno w s tha t w e c a n live w itho ut fo o d fo r q uite a w hile b ut witho ut o xyg e n we lo se c o nsc io usne ss a nd d ie ve ry q uic kly. Wha t mo st p e o p le d o n’ t kno w is tha t w e c a n c o ntro l the a m o unt o f o xyg e n tha t w e b ring to o ur tissue s, a nd tha t the a m o unt ha s a p o te nt e ffe c t o n o ur he a lth. Mo st p e o p le b re a the m uc h mo re sha llo w ly tha n is o p tima l. Fo r e xa mp le , o ur b ra in is b e tw e e n 1 a nd 3 p e rc e nt o f o ur b o d y w e ig ht b ut re q uire s a b o ut 20 p e rc e nt o f o ur o xyg e n inta ke . The b ra in ne e d s o xyg e n to p e rfo rm a ll its ta sks, a nd if the re is a n insuffic ie nt sup p ly, o ur thinking p ro c e ss will b e imp a ire d . Ho we ve r, slo w , d e e p b re a thing tha t fills o ur lung s w ith this life -g iving sub sta nc e a llo ws o ur b lo o d stre a m to a b so rb m o re a ir a nd to tra nsp o rt it to o ur b ra in fo r o p tim a l b ra in func tio n. Exp e rts in the fie ld sa y tha t o ur b o d ie s re q uire o xyg e n to p ro d uc e a s muc h a s 95% o f the e ne rg y tha t we ne e d . If a d e q ua te a m o unts o f o xyg e n a re no t a va ila b le , it m a y re sult in a la c tic a c id b uild up . Sc ie ntists ha ve fo und tha t inje c ting c a lm p e o p le with la c tic a c id c a n c a use the m to e xp e rie nc e p a nic a tta c ks. So it se e ms tha t la c tic a c id b uild up fro m ina d e q ua te o xyg e n (d ue to sha llo w b re a thing a nd / o r p o o r c irc ula tio n a nd fro m sp e nd ing time in lo w o xyg e n e nviro nme nts suc h a s se a le d ro o ms) c a n b e a p rima ry c a use o f a nxie ty. A ntid e p re ssa nt d rug s a c tua lly ma ke the p ro b le m wo rse b e c a use the se p ha rma c e utic a ls ma y d e p le te o xyg e n le ve ls e ve n furthe r. The y a lso c a use p e o p le to b e c o me mo re d e p e nd e nt o n the d rug s. Thus a vic io us c yc le is c re a te d . C hro nic a nxie ty a nd d e p re ssio n se e m s no t to c o m e fro m the mind b ut fro m the c e lls. Fo r vib ra nt he a lth, the b lo o d stre a m m ust b e a b le to c a rry o p tim um a m o unts o f o xyg e n. Re se a rc h ha s sho w n tha t a d ie t c o nta ining sa tura te d fa ts fro m a nima l p ro d uc ts (inc lud ing c o w ’ s milk a nd fish) a nd hyd ro g e na te d o r c o o ke d ve g e ta b le fa ts le sse ns the o xyg e n-c a rrying c a p a c ity o f the b lo o d , re sulting in le ss o xyg e n to the b ra in, musc le s, o rg a ns a nd so fo rth. Re se a rc h ha s a lso sho w n tha t a d ie t hig h in d a rk g re e n, le a fy ve g e ta b le s inc re a se s the o xyg e n-c a rrying c a p a c ity o f the b lo o d , re sulting in m o re o xyg e n d e live re d to vita l o rg a ns. De e p b re a thing inc re a se s the a m o unt o f o xyg e n d e live re d to the lung s fo r a b so rp tio n into the b lo o d stre a m a nd ultima te ly into the tissue s o f the b o d y. Mo st p e o p le ta ke ve ry sha llo w b re a ths a nd d o no t use the full c a p a c ity o f the ir lung s. I re c o mme nd full inha le s a nd e xha le s whe ne ve r p o ssib le . Bre a thing thro ug h the mo uth is like d rinking fro m a d irty p ud d le witho ut filte ring the w a te r first. The re a so n fo r this is tha t yo ur lung s ne e d wa rm mo ist a ir. Whe n we b re a the thro ug h the no strils the a ir is wa rme d , mo iste ne d a nd filte re d thro ug h the sinuse s. The sinuse s p ro d uc e muc us to c a tc h a irb o rne d e b ris. If we b re a the thro ug h the m o uth w e b yp a ss this w o nd ro us filte r. Tha t is why it is im p o rta nt to b re a the thro ug h yo ur no strils. It ha s b e e n sa id tha t o ur lym p ha tic syste m is the b o d y’ s se w e r syste m . It c le a ns up mo st o f the wa ste p ro d uc ts o f c e llula r me ta b o lism. The b o d y c o nta ins a b o ut fo ur tim e s a s m uc h lym p ha tic fluid a s b lo o d . If o ur lym p ha tic syste m w e re to shut d o wn fo r o nly 24 ho urs, w e w o uld d ie . The lymp ha tic syste m d o e s no t

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ha ve a p um p like the b lo o d stre a m ha s. The o nly w a y tha t the lym p h fluid g e ts p ump e d thro ug h the tissue s o f the b o d y is b y musc ula r mo ve me nt suc h a s e xe rc ise a nd / o r d e e p b re a thing , w hic h b o th m o ve the lym p ha tic fluid e xtre m e ly we ll. So b re a the d e e p ly a nd re me mb e r tha t a ir is fre e !

Ci rcul ati on Po o r b lo o d c irc ula tio n le a d s to ma ny d e g e ne ra tive tre nd s, inc lud ing ra p id a g ing . I w ill e xp la in ho w this ha p p e ns a nd ho w to a vo id suc h a fa te in this se c tio n. Ma ny p e o p le a re a wa re o f the fa c t tha t if a n a rte ry le a d ing to the he a rt g e ts c lo g g e d w e e xp e rie nc e a he a rt a tta c k, o r if a n a rte ry le a d ing to the b ra in g e ts c lo g g e d we e xp e rie nc e a stro ke . Ve ry fe w p e o p le , ho w e ve r, a re a w a re o f the fa c t tha t b e fo re this ha p p e ns nume ro us tiny c a p illa rie s b e c o me c lo g g e d , a nd this le a d s to a g ing . The se tiny c a p illa rie s le a d to e ve ry o rg a n a nd skin c e ll in yo ur b o d y. So me a re so sma ll tha t the b lo o d c e lls m a y o nly p a ss thro ug h in sing le file . It o nly ta ke s a tiny b it o f p la q ue o r a b lo o d c lo t to c lo g the se tiny c a p illa rie s. If the c e lls d e p e nd ing o n the o xyg e n sup p ly fro m the c a p illa ry tha t ha s b e e n c lo g g e d a re suffo c a te d fo r lo ng e no ug h, the y d ie . So me p e o p le the o rize tha t w e m ig ht fe e l a tw ing e o f d isc o m fo rt o r p a in in the sp o t w he re this ha p p e ns. O ur e ye s ha ve tiny c a p illa rie s thro ug h w hic h the b lo o d b ring s o xyg e n a nd nutrie nts in a sing le file line o f b lo o d c e lls. Whe n the se tiny c a p illa rie s g e t c lo g g e d , o ur visio n b e c o me s wo rse . Whe n the y le a d to the b ra in, o ur me mo ry o r o the r c o g nitive func tio ns b e c o m e p o o re r. Whe n it ha p p e ns in o ur e a rs, he a ring c a n wo rse n. Whe n it ha p p e ns to the sp ine , the b a c k ma y g o o ut, a nd so o n. Wha t w e w a nt to a im fo r is o p tima l c irc ula tio n, to ke e p a ll the c e lls in o ur b o d y a live a nd we ll no urishe d . The living -fo o d s life style , p ro vid e d tha t fa t c o nsump tio n is no t in e xc e ss, d o e s just tha t! The re a re ma ny fo o d s tha t c a n he lp imp ro ve c irc ula tio n. Fre sh p ine a p p le , g ing e r ro o t, fre sh ro se ma ry, d a iko n ra d ish, c a ye nne p e p p e r, g a rlic , a nd the d a rk g re e n le a fy ve g e ta b le s (hig h in c hlo ro p hyll) a re just a fe w o f the c o mmo nly a va ila b le fo o d s tha t c a n stimula te c irc ula tio n. So me me d ic a l d o c to rs re c o mme nd a b a b y a sp irin a d a y to imp ro ve c irc ula tio n, b ut a sp irin sup p re sse s w hite b lo o d c e ll a c tivity, we a ke ning yo ur im m une syste m , a nd c a n b e ha rm ful to yo ur live r. If yo u wa nt to ta ke p ills to im p ro ve yo ur c irc ula tio n, the p re vio usly me ntio ne d he rb s a re a va ila b le in mo st he a th fo o d sto re s in p ill fo rm. O the r sup p le me nts tha t c a n imp ro ve c irc ula tio n a re c o e nzym e Q 10, vita m in E ( d a lp ha -to c o p he ro l, no t d l-a lp ha -to c o p he ro l), g inkg o b ilo b a e xtra c t (d o no t ing e st le a f p o wd e r, use o nly e xtra c t), b ro me la in, ha w tho rne b e rry, g o ta ko la (he rb ), a nd c hlo ro p hyll. Wha t w e w a nt to a vo id a re a ll c o o ke d fa ts (ve g e ta b le a s w e ll a s a nim a l) a nd a ll the c he m ic a l a d d itive s tha t a re so c o m m o n in p ro c e sse d fo o d s. The se a re no to rio us fo r c lo g g ing c irc ula tio n. The o nly o ils tha t I use a re c o ld -p re sse d o ils, a nd I use the m in re a so na b le a mo unts.

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A c o mmo n Na turo p a thic p ra c tic e fo r c le a ning o ut the c a p illa rie s is a fo rm o f hyd ro the ra p y. It sim p ly c o nsists o f a lte rna te ho t a nd c o ld b a ths o r sho w e rs o r a c o m b ina tio n o f the tw o . Sta rt out ve ry g ra d ua lly a t first, sa y 30 se c o nd s ho t a nd 30 se c o nd s c o ld , a nd re p e a t this 4 tim e s. Afte r yo u g e t use d to it, m a ke the c o ld a little c o ld e r a nd the ho t a little ho tte r, a nd sp e nd 60 se c o nd s in e a c h. Re p e a t this 6 tim e s. Alwa ys finish with wa rm to ho t wa te r a fte r this fo rm o f hyd ro the ra p y. I o fte n tra ve l to ho t sp ring s tha t a re a lo ng sid e c o ld rive rs a nd e njo y this fo rm o f hyd ro the ra p y. If the c o ld wa te r is c o ld e no ug h a nd the ho t wa te r is ho t e no ug h, yo u will e xp e rie nc e a fe e ling o f p ins a nd ne e d le s whe n so a king in the ho t a fte r the c o ld . This o c c urs b e c a use the c o ld wa te r c a use s the b lo o d to m ig ra te to the inne r p a rts o f the b o d y to ma inta in b o d y te mp e ra ture a nd the ho t wa te r c a use s the b lo o d to rush to the surfa c e o f the skin in a n a tte m p t to c o o l the b o d y. This c a use s the c a p illa rie s to o p e n w id e ly a nd the n c o nstric t with e a c h c ha ng e o f te mp e ra ture . The re sult is tha t p la q ue ma y e ve ntua lly lo o se n a nd / o r c o me o ff. Finishing with wa rm to ho t wa te r will ke e p the c a p illa rie s o p e n fo r se ve ra l minute s to a llo w the c irc ula to ry syste m to filte r o ut the p la q ue s ra the r tha n ha ving the m d e p o sit in o the r c a p illa rie s. I sug g e st d o ing this e ve ry d a y if yo u ha ve c irc ula tio n p ro b le ms a nd o nc e p e r we e k fo r he a lthy ma inte na nc e . Yo u sho uld a vo id hyd ro the ra p y, e xc e p t und e r me d ic a l sup e rvisio n, if yo u ha ve a he a rt c o nd itio n o r a b no rm a l b lo o d p re ssure . O ur b lo o d ne e d s a d e q ua te a mo unts o f wa te r to func tio n p ro p e rly. A d e hyd ra te d c o nd itio n w ill no t a llo w o p tim a l o xyg e n a nd nutrie nt d e live ry to the c e lls o f o ur b o d y. The re fo re , p ro p e r hyd ra tio n is c ruc ia l fo r o p tim a l c irc ula tio n.

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Indoor Ai r Pol l uti on Fifty m illio n p e o p le in the Unite d Sta te s suffe r fro m re sp ira to ry illne ss. Asthma is a t a n a ll time hig h. Kno wle d g e is the ke y to p re ve nting a nd re ve rsing re sp ira to ry illne sse s. As yo u re a d o n, yo u w ill und e rsta nd tha t the re a re so m e ve ry sim p le a nd ine xp e nsive w a ys to ta ke a c tio n. My fa vo rite b o o k o n the to p ic o f ind o o r a ir p o llutio n, w hic h I re c o m m e nd is, Ho w To G ro w Fre sh Air b y Dr. B. C . Wo lve rto n, sta te s, “ During smo g a le rts p e o p le a re g e nera lly a d vise d to sta y ind o o rs. Ye t mo d e rn sc ie ntific re se a rc h ind ic a te s tha t the ind o o r e nviro nm e nt m a y b e a s m uc h a s te n tim e s m o re p o llute d tha n the o utd o o r e nviro nme nt.” The US Enviro nm e nta l Pro te c tio n Ag e nc y (EPA) c urre ntly ra nks indo o r a ir po llutio n a s o ne o f the to p five thre a ts to p ub lic he a lth. The U.S. Enviro nme nta l Pro te c tio n Ag e nc y se ts no g uid e line s fo r

vo la tile o rg a nic c o mp o und s in no n-ind ustria l se tting s The EPA e stim a te s tha t ind o o r a ir p o llutio n fro m c he m ic a ls suc h a s tho se re le a se d b y p a int a re re sp o nsib le fo r mo re tha n 11,000 d e a ths fro m c a nc e r, kid ne y fa ilure , a nd re sp ira to ry c o lla p se e a c h ye a r. Tha t fre shly p a inte d sme ll tha t yo u g e t w he n yo u fre she n a ro o m w ith c o nve ntio na l so lve nt b a se d (la te x o r o il) p a int c o me s fro m vo la tile o rg a nic c he mic a ls (VO C s). VO C s ma ke up a s muc h a s 60% o f the ing re d ie nts in p a int a nd inc lud e fo rma ld e hyd e , b e nze ne , a nd a c e to ne . The se c he mic a ls c a n c a use a wid e ra ng e o f he a lth p ro b le ms inc lud ing a lle rg ie s, he a d a c he s, d izzine ss, a sthma , c hro nic fa tig ue , live r p ro b le ms a nd e ve n c a nc e r. Ye t the U.S. Enviro nm e nta l Pro te c tio n Ag e nc y se ts no g uid e line s fo r VO C s in no n-ind ustria l se tting s. The re a re so me a lte rna tive s to c o nve ntio na l p a int. So me c o mp a nie s ha ve c o m e o ut w ith lo w VO C line s o f p a int a s w e ll a s se a le rs to sto p e xisting p a int fro m o ff-g a ssing . The se p a int line s a re a sig nific a nt imp ro ve me nt, b ut the y a re still b a se d o n m a nufa c ture d c he m ic a ls a nd m a y no t b e a n a d e q ua te so lutio n fo r ma ny p e o p le . An e ve n he a lthie r a nd p e rha p s a lso mo re b e a utiful o p tio n is to use na tura l p a ints. Yo u c a n e a sily ma ke the se p a ints yo urse lf, o r yo u c a n b uy the m re a d y-m a d e , just like a ny o the r p a int. To buy na tura l p a ints c o nta c t: The O ld Fa shio ne d Milk Pa int C o . G ro to n, MA , www.MilkPa int.c o m o r Bio Shie ld , Sa nta Fe , NM, www.Bio Shie ld .c o m . O the r co mmo n ho use ho ld so urc e s o f c he mic a l va p o rs, (VO C s), inc lud e c a rp e ting , c e iling tile s, c hlo rina te d ta p wa te r, c le a ning p ro d uc ts, c o sme tic s, d ra p e rie s, fa b ric s, flo o r c o ve ring s, g a s sto ve s, g ro c e ry b a g s, p e rma ne nt-p re ss c lo thing , p lyw o o d , p a rtic le b o a rd , sta ins a nd va rnishe s, to b a c c o smo ke , up ho lste ry, wa llp a p e r a nd m a ny m o re . So me o f the c he mic a l va p o rs tha t o ff-g a s fro m the se ite ms a nd a re ha rm ful to hum a ns inc lud e a mmo nia , b e nze ne , c hlo ro fo rm, fo rma ld e hyd e (e mb a lming fluid ), tric hlo ro e thyle ne , p htha la te s, a nd xyle ne / to lue ne . The se va p o rs c a n c a use sic k b uild ing synd ro m e . The symp to ms o f sic k b uild ing synd ro me inc lud e a lle rg ie s, a sthma , e ye , no se a nd thro a t irrit a tio ns, fa tig ue , he a d a c he , ne rvo us syste m d iso rd e rs, re sp ira to ry c o ng e stio n, sinus c o ng e stio n a nd m a ny m o re. O ne w a y to re d uc e the inha la tio n o f the se c he mic a ls is to inc re a se ve ntila tio n b y o p e ning wind o ws a nd d o o rs, a no the r is to b e c o me

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kno wle d g e a b le a b o ut the so urc e s a nd a vo id the m . Ho we ve r, it is no t a lwa ys p o ssib le o r c o st-e ffe c tive to a c hie ve suita b le ve ntila tio n (fo r e xa mp le , d uring w inte r in a ve ry c o ld c lim a te ). In the se insta nc e s the re is a n ine xp e nsive a nd b e a utiful w a y to re d uc e the to xic va p o rs fro m yo ur ind o o r e nviro nme nt - ho use p la nts! Just a s fo re sts a nd jung le s imp ro ve the a ir q ua lity o f o ur p la ne t, ho use p la nts imp ro ve the a ir q ua lity o f yo ur ho use ! Ho w To G ro w Fre sh Air lists 50 ho use p la nts tha t p urify the a ir. The y a re ra te d in fo ur c a te g o rie s: re m o va l o f c he m ic a l va p o rs, e a se o f g ro wth a nd ma inte na nc e , re sista nc e to inse c t infe sta tio n, a nd tra nsp ira tio n ra te . The to p te n ho use p la nts fro m tha t b o o k ( b y o ve ra ll ra ting ). 1) Are c a Pa lm, 2) La d y Pa lm, 3 ) Ba mb o o Pa lm, 4) Rub b e r Pla nt, 5) Dra c a e na “ Ja ne t C ra ig ” , 6) Eng lish Ive y, 7) Dwa rf Da te Pa lm , 8) Fic us ALII, 9) Bo sto n Fe rn, 10) Pe a c e Lily. It is p o ssib le to lo we r the c he mic a l o ff-g a ssing o f ne w furnishing s b y a llo w ing the m to o ff-g a s b e fo re b ring ing the m ind o o rs. Yo u c a n d o this b y le a ving the m in a w a rm g a ra g e o r o n a p o rc h fo r a t le a st tw o m o nths (the lo ng e r is b e tte r) b e fo re b ring ing the m insid e . My fa v o rite w a y to fe e l sa fe a b o ut furnishing s (a nd sa ve m o ne y to o ) is to o b ta in use d furnishing s! Ma nufa c ture d ho me s (AKA mo b ile ho me s) a re so ld und e r d iffe re nt lia b ility la ws tha n p e rma ne nt ho me s. This d o e s no t me a n tha t the c he mic a l va p o rs a re d iffe re nt. The fo llo wing is a he a lth wa rning tha t c o me s with ma nufa c ture d ho me s: “ Imp o rta nt He a lth No tic e . So m e o f the b uild ing m a te ria ls use d in this ho me e mit fo rma ld e hyd e . Eye , no se , a nd thro a t irrita tio n, he a d a c he , na use a , a nd a va rie ty o f a sthm a -like sym p to m s, inc lud ing sho rtne ss o f b re a th, ha ve b e e n re p o rte d a s a re sult o f fo rma ld e hyd e e xp o sure . Eld e rly p e rso ns a nd yo ung c hild re n, a s w e ll a s a nyo ne w ith a histo ry o f a sthm a , a lle rg ie s, o r lung p ro b le m s, ma y b e a t g re a te r risk. Re se a rc h is c o ntinuing o n the p o ssib le lo ng -te rm e ffe c ts o f e xp o sure to fo rm a ld e hyd e . Re d uc e d ve ntila tio n re sulting fro m e ne rg y e ffic ie nc y sta nd a rd s ma y a llo w fo rm a ld e hyd e a nd o the r c o nta m ina nts to a c c um ula te in the ind o o r a ir. Ad d itio na l ve ntila tio n to d ilute the ind o o r a ir ma y b e o b ta ine d fro m a p a ssive o r me c ha nic a l ve ntila tio n syste m o ffe re d b y the ma nufa c ture r. C o nsult yo ur d e a le r fo r info rm a tio n a b o ut the ve ntila tio n o p tio ns o ffe re d w ith this ho m e . Hig h ind o o r te m p e ra ture s a nd hum id ity ra ise fo rm a ld e hyd e le ve ls… If yo u ha ve a ny q ue stio ns re g a rd ing the he a lth e ffe c ts o f fo rm a ld e hyd e , c o nsult yo ur d o c to r o r lo c a l he a lth d e p a rtm e nt. “ The re is a wo nd e rful a lte rna tive to a c o nve ntio n ho use a nd the c he m ic a l c o c kta il it like ly c o nta ins. Re c e ntly the re ha s b e e n a re surg e nc e o f b uild ing ho m e s fro m na tura l m a te ria ls. Stra wb a le , a d o b e a nd c o b a re c o m ing into vo g ue in m a ny p la c e s, a nd if b uilt c o rre c tly, the y d o n’ t o ff g a s a t a ll. The fo llo w ing a rtic le e ntitle d , ‘The Na tura l Ho me ’ w a s w ritte n b y C hristina L. O tt (w w w .Ba re fo o tb uild e r.c o m).

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The Broadgreen estate in Nelson, New Zealand was built in the 1800’s from a mixture of sand, clay, and straw known as cob. It has survived several major earthquakes that destroyed the surrounding town.

Yo ur ho me is yo ur sa nc tua ry, the p la c e yo u g o to re st a nd re c up e ra te a m e d ium fo r e xp re ssing who yo u a re a nd p e rha p s the c ulm ina tio n o f ye a rs o f ha rd wo rk. Buying a ho me is the ma jo r a c hie v e me nt o f ma ny p e o p le ’ s yo ung live s. The ho use is a sym b o l o f sta b ility fa m ily a nd p ro sp e rity a nd is like ly to b e the re c ip ie nt o f a g re a t d e a l o f yo ur tim e a nd m o ne y sp e nt o n d e c o ra tio n a nd m a inte na nc e . Yo u w ill p ro b a b ly sp e nd fifte e n to thirty ye a rs o f yo ur life wo rking a t a jo b tha t yo u ma y lo ve o r ma y lo a th in o rd e r to p a y yo ur mo rtg a g e . Ye t this ha rd wo n sa nc tua ry tha t yo u so tre a sure ma y a lso b e q uie tly d e stro ying yo ur he a lth. The m o d e rn ho m e is a c he m ic a l g a s c ha m b e r m a d e o f tho usa nd s o f to xic synthe tic m a te ria ls tha t a re d a ng e ro us to b uild e rs, ho m e o w ne rs, a nd the e nviro nm e nt. Ho use s a re no t just m a d e o f w o o d a nd b ric k. The y a re w ra p p e d in p la stic a nd Styro fo a m p a inte d with to xic p a ints, ha ve tile s g lue d d o wn with a d he sive s, vinyl flo o ring , Fo rmic a c o unte rto p s, p la stic c a rp e ts, fo rma ld e hyd e so a ke d insula tio n, fire re ta rd a nt synthe tic furniture , p o ly-vinyl-c hlo rid e w a te r p ip e s, p la stic b a thtub s a nd e na m e le d m e ta l o ne s; the list g o e s o n a nd o n. In fa c t, p ro b a b ly the m a jo rity o f the c o m p o ne nts o f a ho m e a re to xic . The c he mic a l o ff-g a ssing fro m a ne w ho use (O h, tha t lo ve ly fre sh sm a ll o f a ne w ho use !) c a n la st fo r the e ntire life tim e o f the b uild ing , w hic h in the c a se o f m o st ho m e s b uilt to d a y is o nly a b o ut 50 ye a rs. At the e nd o f tha t tim e the ho use b e c o me s to xic wa ste , no thing mo re tha n a d isp o sa l p ro b le m fo r yo ur c hild re n. C o mp o und ing the p ro b le m is the fa c t tha t we ll inte ntio ne d e ffo rts a t imp ro ving e ne rg y e ffic ie nc y ha ve me a nt tha t mo st ho me s no w a re virtua lly he rme tic a lly se a le d . Ve ry little fre sh a ir c o me s in a nd fe w to xic c he mic a ls c a n e sc a p e .

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Mo st ho m e s le a ve so m e thing to b e d e sire d in the a re a o f hum a n c o m fo rt a s we ll. Ne w ho m e s a re usua lly stra ig ht e d g e d a nd ste rile with little c o nne c tio n to na ture . Re sid e nts o fte n sp e nd tho usa nd s o f d o lla rs o n d e c o ra ting to so fte n o r d isg uise the so ul imp o ve rishe d line a r q ua litie s inhe re nt to the mo d e rn ho me d e sig n. We a ll c o me fro m tho usa nd s o f g e ne ra tio ns o f p e o p le who ha ve live d a nd d ie d surro und e d b y the na tura l e nviro nme nt a nd b e ing surro und e d in o ur ho me s b y stra ig ht line s a nd p e rfe c tly smo o th surfa c e s tha t ne ve r o c c ur in the na tura l wo rld c a n b e sub tly unse ttling . Living a s we d o no w in c itie s a nd sub urb s the c lo se st m o st o f us g e t to o ur a nc e stra l e nviro nm e nt is a c he m ic a l d re nc he d la w n o r a c ity p a rk. While w e m a y e njo y the stim ula tio n o f this life style , the la c k o f c o nne c tio n w ith o ur na tura l e nviro nm e nt c a n c a use c o nsta nt lo w le ve l stre ss a nd ultim a te ly d a m a g e the p syc he a s w e ll a s the p hysic a l b o d y. The re is a n a lte rna tive , ho w e ve r to living in a to xic synthe tic e nviro nme nt. Pe o p le b uilt b re a thta king ly b e a utiful a nd c o mfo rta b le ho me s fo r tho usa nd s o f ye a rs b e fo re she e tro c k, la te x p a int, fib e rg la ss a nd a ll the re st we re e ve r inve nte d . Ma ny p e o p le to d a y a re lo o king to the se a nc ie nt tra d itio ns o f a rc hite c ture to p ro vid e re lie f fro m c he mic a l ind uc e d illne ss a nd re fug e fro m hig h stre ss e nviro nm e nts. Ho use s c a n b e b uilt e ntire ly fro m sto ne , w o o d , stra w b a le s a nd e a rth witho ut a ny synthe tic m a te ria ls a t a ll. Whe n we surro und o urse lve s w ith the e le m e nts tha t w e ha ve e vo lve d w ith thro ug ho ut hum a n histo ry we a re fa r le ss like ly to b e ha rm e d b y the m tha n b y c he m ic a ls tha t ha ve e xiste d o nly fo r the p a st tw o o r thre e g e ne ra tio ns. Ea rth is the o ld e st a nd mo st c o mmo n b uild ing ma te ria l o n e a rth. Ab o ut o ne ha lf o f the w o rld ’ s p e o p le live in ho m e s b uilt o f the e a rth a nd m a ny o f us who ha ve no t g ro wn up with the se tra d itio na l b uild ing s a re b e g inning to se e the ne e d to re vive the m in the We ste rn w o rld . Ea rthe n b uild ing s in o ne fo rm o r a no the r ha ve b e e n b uilt fo r tho usa nd s o f ye a rs a ll o ve r the wo rld , in Afric a , Euro p e , Asia , a nd the Am e ric a s. Pa rts o f the G re a t Wa ll o f C hina a re b uilt fro m e a rth a s we ll a s la rg e p a rts o f the first g re a t c itie s, Ba b ylo n a nd Ur. In Ye me n the re a re c o b b uild ing s five sto rie s hig h b uilt in the m id d le a g e s a nd still inha b ite d to d a y. In So uthe rn Eng la nd te ns o f tho usa nd s o f c o b ho me s b e twe e n 500 a nd 700 ye a rs o ld re ma in in use to d a y a s hund re d s o f ne w o ne s a re b e ing b uilt w ith the e nc o ura g e m e nt o f the Q ue e n. In No rth Am e ric a the re is the Ta o s Pue b lo , the o ld e st c o nsta ntly inha b ite d b uild ing s in the U.S., b uilt e ntire ly fro m e a rth. Eve n in the no rthe a ste rn US m a ny c o lo nia l e ra ho me s a re b uilt o f e a rth, mo st o f the wo o d e n o ne s ha ving lo ng a g o b urne d o r ro tte d a w a y. The re a re a t le a st fo rty a d o b e ho me s in Ne w Yo rk o ve r 100 ye a rs o ld . The re a re c o b a nd a d o b e ho me s in Pe nnsylva nia a nd Ma ssa c huse tts. Eve n Pa ul Re ve re ’ s ho m e in Bo sto n is b uilt o f a d o b e b ric ks. Typ e s o f e a rthe n b uild ing inc lud e a d o b e , ra mme d e a rth, wa ttle a nd d a ub , a nd c o b . C o b is a style o f e a rthe n b uild ing d e ve lo p e d in the ha rsh we t e nviro ns o f the British Isle s. It is simila r to a d o b e , b e ing ma d e o f the sa me na tura l ing re d ie nts, b ut whe re a d o b e is fo rm e d into b ric ks a nd sun d rie d c o b is a p p lie d d ire c tly to the fo und a tio n b y the ha nd ful o r b y the sho ve lful to c re a te ha nd sc ulp te d fre e flo wing wa lls. Build ing with c o b is a c re a tive e xp e rie nc e sim ila r to sc ulp ting with c la y. C o b is stro ng e r tha n a d o b e a nd m o re re sista nt to w e t w e a the r b e c a use it

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ha s a hig he r stra w c o nte nt a nd b e c a use it is mo no lithic . In o the r wo rd s, c o b is no t m a d e into ind ivid ua l b ric ks, b ut ra the r the w ho le b uild ing is o ne sing le b ric k. The re a re no se a m s fo r the w a lls to c ra c k a lo ng . C o b ho me s c a n b e b uilt e ntire ly fro m na tura l ma te ria ls fro m the fo und a tio ns to the p a ints. The se ho use s a re c o o l in sum m e r a nd w a rm in w inte r b e c a use o f the ir thic k wa lls a nd tho ug htful d e sig ns, so the y ma y ne ve r ne e d to b e he a te d o r a ir-c o nd itio ne d e xc e p t in the mo st e xtre me c lima te s. I sp o ke re c e ntly w ith a w o m a n w ho g re w up in a sta te ly o ld a d o b e ho use in C e ntra l Am e ric a . She re c a lle d a fte rno o n na p s a s a c hild , ta ke n to e sc a p e m urd e ro usly ho t a fte rno o ns, in the p le a sa ntly c o o l b e d ro o m o f he r p a re nts’ thic k w a lle d e a rthe n ho me . O ne o f the g re a te st b e ne fits o f a c o b ho me is tha t no t o nly will it no t b e p o iso ning yo u, b ut it c a n a lso b e ve ry ine xp e nsive . Thus yo u c a n sp e nd le ss time in a stre ssful wo rk e nviro nme nt a nd mo re time p a rtic ip a ting in the life o f yo ur fa mily a nd c o mmunity whic h will c e rta inly a lso ke e p yo u he a lthie r a nd ha p p ie r. To le a rn mo re a b o ut c o b ho me s visit www.Ba re Fo o tBuild e r.c o m, www.Ne two rkEa rth.o rg / Na tura lBuild ing / C o llo q uium.htm l, www.C o b C o tta g e .c o m, www.C o b Wo rks.c o m , www.DirtC he a p Build e r.c o m. In 1872, J. R. Bla c k M.D. a utho re d , The Te n La ws o f He a lth. The first la w in tha t b o o k he c a lle d , ‘ Bre a thing a Pure Air, its Vio la tio n, a nd Re sults’ . He re c o mme nd s tha t we ke e p o ur wind o ws o p e n fo r ve ntila tio n no ma tte r ho w ho t o r c o ld the w e a the r. The fo llo w ing q uo te s c o m e fro m tha t b o o k. “ The fo o lish fe a r o f g e ntle c urre nts, e ve n w he n the b o d y is w e ll p ro te c te d , is ve ry fruitful in misc hie f. It ind uc e s me n a nd wo me n to sit a nd sle e p in c lo se d , a lmo st a ir tig ht, a p a rtme nts, e nve lo p e d b y a n a tmo sp he re d e fic ie nt in o xyg e n, e ve ry inc h o f it a b o und ing w ith the fo ul a nd d e le te rio us e xha la tio ns fro m the b o d y… The true rule , a nd o ne tha t d e se rve s to b e unive rsa lly a d o p te d fo r the p re se rva tio n o f he a lth d uring the winte r se a so n, is to w a rm d w e lling s le ss a nd c lo the the b o d y m o re . C o m p a re the w a rm ly-c la d , he a lthy p io ne e rs, w ith the ir o p e n, b a rnlike ho use s, a nd the d a intily-c la d , p a le , shive ring , sic kly b e ing s who live in a irtig ht, o ve n-like ro o ms, a nd the fo rme r will b e fo und to b e ve ry ra re ly vic tims to c o ld s, no t a fe w o f the m d uring a lo ng life tim e ne ve r ne e d ing the se rvic e s o f a p hysic ia n, w hile the la tte r ne a rly a lw a ys fe e l the ne e d o f m e d ic a l a id . The re is no thing c he a p e r o r mo re e a sily o b ta ine d tha n g o o d , p ure a ir; a nd the id e a o f ha ving it fo ul in o rd e r to p re se rve its wa rmth, is no t o nly sic ke ning , b ut is, b e sid e s, the ve ry wo rst kind o f e c o no my.” Kristine No lfi p ro vid e s mo d e rn d a y sc ie nc e to b a c k up Dr. Bla c k’ s p re vio us q uo te in he r b o o k, Ra w Fo o d Tre a tm e nt o f C a nc e r. “ Sinc e w e use five o r six hund re d q ua rts o f a ir p e r ho ur we c a n so o n e xha ust the o xyg e n in a sma ll ro o m who se wind o ws a nd d o o rs a re c lo se d . We the n inha le o ur o wn e xha le d c a rb o n d io xid e a nd a w a ke n to a he a vy he a d in the m o rning .”

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The c ho ic e is yo urs, to ve ntila te o r no t to ve ntila te . But d o n’ t b e fo o le d b y a ir-c o nd itio ning , mo st a c units re c yc le the sa me a ir. If yo ur a c unit is e q uip p e d w ith a n a ir e xc ha ng e r, yo u sho uld turn it o n. Mo ld is a no the r ha za rd to ind o o r a ir q ua lity a nd is o ne o f the mo st insid io usly d a ng e ro us ind o o r a ir p o lluta nts. If yo u ha ve mo ld g ro wing ind o o rs, I re c o mme nd tha t yo u ta ke it ve ry se rio usly. Airb o rne m o ld sp o re s ha ve b e e n kno w n to ma ke so me p e o p le so sic k tha t the y re q uire ho sp ita liza tio n . Ho m e furnishing s a nd e ve n wa lls tha t ha ve m o ld living in the m a re b e st d isp o se d o f. Eve n whe n the visib le surfa c e mo ld ha s b e e n c le a ne d o ff, m o ld c a n survive insid e a nd b e hind she e tro c k w a lls a nd in furniture , o nly to g ro w a g a in o nc e the c he mic a l use d to c le a n the surfa c e d issip a te s. A d e humid ifie r c a n he lp b y ke e p ing the hum id ity le ve l lo w e no ug h to p re ve nt m o ld fro m re le a sing myc o to xins a nd he a lth-a ffe c ting sp o re s. The re a re sp e c ia lly d e sig ne d a ir p urific a tio n ma c hine s tha t kill a irb o rne mo ld sp o re s. A c o mp a ny c a lle d Ec o Q ue st m a nufa c ture s the se m a c hine s. Dust mite s a re the mo st c o mmo n a lle rg e n-p ro d uc ing o rg a nism fo und in o ur ho me s. The y live in c a rp e ts, ma ttre sse s, up ho lste re d furniture , a nd tho se a re a s tha t ra re ly g e t c le a ne d a nd a c c umula te d ust. The y re q uire p e rio d s o f re la tive humid ity a b o ve 55 p e rc e nt in o rd e r to thrive a nd b re e d . Ke e p ing the hum id ity b e lo w 55 p e rc e nt w ith a d e humid ifie r is he lp ful in c o ntro lling the se m ic ro sc o p ic a nim a ls.

New Car Smel l Ha ve yo u e ve r e xp e rie nc e d d ro wsine ss a fte r rid ing in a ne w c a r with the wind o ws shut tig ht? It c o uld b e the a ir q ua lity insid e the p a sse ng e r c o m p a rtm e nt c a using yo ur d ro wsine ss. Ne w c a rs a re a ma jo r so urc e o f vo la tile o rg a nic c he mic a ls (VO C s). Mo st o f the VO C s le a c h fro m g lue s, p a ints, p la stic , a nd vinyl in the p a sse ng e r c o mp a rtme nt. So me p e o p le e xp e rie nc e so re thro a ts, na use a , he a d a c he s, a nd d ro wsine ss fro m b re a thing the m. Pro lo ng e d e xp o sure c a n le a d to muc h mo re se rio us he a th c o nd itio ns. A stud y d o ne b y Austra lia 's C o m m o nwe a lth Sc ie ntific a nd Ind ustria l Re se a rc h O rg a niza tio n in 2001, fo und tha t ne w c a r rid e rs a re sub je c t to to xic e m issio ns se ve ra l tim e s hig he r tha n the limit d e e me d sa fe fo r huma ns. Ja p a ne se c a r ma nufa c ture rs a re the first (to my kno wle d g e ) to se t a n ind ustry-wid e g o a l o f re d uc ing VO C c o nc e ntra tio ns (AKA ne w c a r sme ll). To yo ta sp o ke sm a n Pa ul No la sc o sa id , "C utting d o wn o n the thing s tha t le a d to the se sme lls is o nly so m e thing tha t c a n b e b e tte r fo r yo u." In 2005, the y a g re e d to c ut p a sse ng e r c o mp a rtme nt le ve ls o f 13 c he mic a ls, inc lud ing fo rma ld e hyd e a nd styre ne , b y the ye a r 2007. The y will a tte m p t to m a tc h Ja p a ne se He a lth Ministry g uid e line s fo r a ir q ua lity in ho me s. So m e o f Ja p a n's to p five c a r m a nufa c ture rs To yo ta , Ho nd a , Nissa n, Ma zd a a nd Mitsub ishi a re a lre a d y p ro d uc ing c a rs with lo we r vo la tile o rg a nic c o mp o und le ve ls. Unfo rtuna te ly, the Allia nc e o f Auto m o b ile Ma nufa c ture rs, whic h re p re se nts nine c a rma ke rs inc lud ing G e ne ra l Mo to rs, C hrysle r, a nd Fo rd , sa id in 2005, it d o e s no t fo llo w the issue o f vo la tile o rg a nic c o m p o und s.

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If yo u a re fo rc e d to rid e in a ne w c a r a nd b re a the the c he mic a l c o c kta il, I sug g e st the fo llo w ing . Se t the ve ntila tio n c o ntro l to b ring o utsid e a ir into the c a r a nd le a ve the w ind o w s p a rtia lly o r fully o p e n. The b e st so lutio n is to d rive a n o ld e r c a r tha t ha s a lre a d y o ff-g a sse d m o st o f its c he m ic a ls.

Sunl i ght the Gr eat Heal er The USA’ s Enviro nme nta l Pro te c tio n Ag e nc y’ s (EPA) a d vic e to a vo id sunlig ht is b e lie ve d b y ma ny to b e b a se d o n junk sc ie nc e . The To wnse nd Le tte r (the e xa mine r o f me d ic a l a lte rna tive s), Ja nua ry 2004, in a n a rtic le e ntitle d , The He a ling Po w e r o f Full Sp e c trum Lig hting , e xp la ins why. “ The p ho b ia a ro se a fte r inve stig a to rs a na e sthe tize d a nim a ls, p ro p p e d the ir e ye s o p e n a nd shine d inte nse UV lig ht into the m ; this d a m a g e d the ir re tina s. Exc e ssive e xp o sure to o ne kind o f ultra vio le t (sho rt wa ve , g e rm ic id a l UVC ) c a n d a ma g e tissue . But the EPA ma ke s the rid ic ulo us le a p fro m tha t truth to the c o nc lusio n tha t we sho uld a vo id a ll UV. UVC is no t p re se nt inc re a sing ly in sunlig ht… In fa c t, tra c e a m o unts o f UV ra d ia tio n in na tura l d a ylig ht a re re q uire d fo r p hysic a l a nd m e nta l he a lth, c ivilize d b e ha vio r, m usc le stre ng th, e ne rg y, a nd le a rning . Sunlig ht in mo d e ra tio n imp ro ve s immunity a nd stimula te s o ur me ta b o lism while d e c re a sing fo o d c ra ving a nd inc re a sing o ur inte llig e nc e . Tho se wo rd s w e re ta ke n fro m the b o o k Sunlig ht b y Za ne R. Kime , M.D., M.S., w he re h e b a c ks this sta te m e nt up with sc ie ntific re se a rc h. Bria n C le m e nt, Dire c to r o f the Hip p o c ra te s Institute, sa ys tha t sunlig ht is the m o st p o w e rful b o o ste r o f the im m une syste m tha t he is a w a re o f. In his b o o k, Sunlig ht, Dr. Kime e xp la ins the link b e twe e n nutritio n a nd sunb urn. “ Unle ss o ne ha s p ro p e r d ie t, sunlig ht ha s ill e ffe c ts o n the skin. This must b e e mp ha size d : sunb a thing is d a ng e ro us fo r tho se who a re o n the sta nd a rd hig h-fa t Am e ric a n d ie t o r d o no t g e t a n a b und a nc e o f ve g e ta b le s, w ho le g ra ins, a nd fre sh fruits. Tho se o n the sta nd a rd hig h-fa t d ie t sho uld sta y o ut o f the sun a nd p ro te c t the mse lve s fro m it; b ut a t the sa me time the y will suffe r the c o nse q ue nc e s o f b o th the hig h-fa t d ie t a nd the d e fic ie nc y o f sunlig ht.” Dr. Kime a lso summa rize s se ve ra l e xc e lle nt stud ie s whic h c o nc lud e tha t sunlig ht is a muc h b e tte r so urc e o f vita min D (whic h mo re c lo se ly re se mb le s a ho rmo ne ) the n the kind a d d e d to e nric he d fo o d s, e sp e c ia lly c o w’ s milk. My p e rso na l e xp e rie nc e sup p o rts Dr. Kime ’ s the sis. Be fo re I c ha ng e d my e a ting ha b its fro m the Sta nd a rd Am e ric a n Die t (S.A.D.) to the he a lth- p ro mo ting life style tha t I p ra c tic e to d a y, I c o uld no t sp e nd m uc h time in the sun witho ut sunsc re e n o r I wo uld b e c o me sunb urne d . Eve r sinc e my p o sitive life style c ha ng e , I ha ve b e e n a b le sp e nd a s m uc h tim e a s I w ish in full sun, witho ut sunsc re e n, a nd ne ve r b urn! Afte r re se a rc hing the m a tte r, I fo und tha t a n inc re a se d d ie ta ry inta ke o f vita m ins a nd o the r nutrie nts, a nd a n a vo id a nc e o f fre e -ra d ic a l fo rming fo o d s, ha s b e e n sc ie ntific a lly sho wn to ha ve tha t e ffe c t o n hum a ns.

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Elephant Skies #6 Remains of the Day By Harimandir Khalsa www.Harimandir.com

Chew, Chew, Chew! The imp o rta nc e o f tho ro ug hly c he wing yo ur fo o d c a nno t b e o ve re mp ha size d ! Dig e stio n sta rts in the m o uth. The mo uth is the first p a rt o f o ur d ig e stive tra c t . If yo u d o no t c he w yo ur fo o d c o mp le te ly, the nutrie nts in yo ur fo o d m ig ht e xit the o the r e nd o f yo ur b o d y w itho ut b e ing a b so rb e d . Mo st p e o p le sa y “ Yo u a re wha t yo u e a t” b ut nutritio nists usua lly sa y “ Yo u a re wha t yo u a b so rb .” O ne o f m y fa vo rite q uo te s o n this to p ic is “ c he w yo ur liq uid s a nd d rink yo ur so lid s.” In o the r w o rd s, m ix yo ur liq uid s with yo ur sa liva b y c he w ing the m a nd c he w yo ur so lid fo o d until it turns into liq uid . If yo u a re p ro ne to g o b b ling yo ur fo o d , try p utting d o wn the fo rk o r sp o o n b e tw e e n e a c h b ite a nd no t p ic king it up a g a in until the m o uth is e m p ty. It is d iffic ult to fully e njo y yo ur fo o d unle ss yo u e a t it slo wly. Ap p re c ia te the fra g ra nc e a nd c o lo rs o f e a c h p ie c e o f fo o d b e fo re yo u p ut it into yo ur mo uth. Enjo y the sub tle fla vo rs a nd te xture o f the fo o d b e fo re yo u sw a llo w it. The b e ne fits o f this style o f e a ting c a n ha ve a p ro fo und ly p o sitive e ffe c t o n yo ur d ig e stio n a nd ultim a te ly yo ur he a lth!

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Pr oper Rest I sug g e st tha t we a lwa ys g o to sle e p o n a n e m p ty sto m a c h. The b o d y use s the tim e tha t w e sle e p to p e rfo rm ro utine m a inte na nc e . O ur live r m ust p ro c e ss c o untle ss a mo unts o f d e a d c e lls a nd ho rmo ne s tha t a re c o nsta ntly b e ing re p la c e d . ( The live r must a lso d e a l with a ll the c he mic a ls tha t we b re a th in, a b so rb thro ug h o ur skin, a nd c o nsume d a ily.) If we e a t b e fo re b e d , the live r m ust p ro c e ss the fo o d tha t we ha ve just e a te n a nd ma inte na nc e func tio ns must w a it. This m a y m e a n lo ng e r sle e p tim e is re q uire d to fe e l w e ll re ste d . If yo u fe e l hung ry b e fo re b e d , try d rinking a ta ll g la ss o f w a te r. The b o d y w ill so m e tim e s se nd hung e r p a ng s w he n d e hyd ra te d , a nd a g la ss o f w a te r ma y b e the fix. G o ing to sle e p o n a n e m p ty sto m a c h c a n g o a lo ng wa y to wa rd wa king up fe e ling re fre she d in the m o rning .

Deep Rel axati on Re se a rc h ha s le d me to b e lie ve tha t the mo st b e ne fic ia l p o sitio n fo r d e e p re la xa tio n is lying o n yo ur b a c k w ith yo ur a rm s b y yo ur sid e s, p a lm s fa c ing up , le g s stra ig ht o ut, a nd to e s p o inting to the sid e s. Yo ur b re a thing is d e e p b ut re la xe d a nd the m ind is re la xe d a s w e ll a s the p hysic a l b o d y. Stud ie s ha ve sho wn tha t fo r mo st p e o p le , o nly thre e mo nths o f 20 minute s p e r d a y sp e nt in d e e p re la xa tio n c a use s b lo o d p re ssure to no rm a lize , o ve ra ll e ne rg y to inc re a se , m o o d s to im p ro ve , sle e p to im p ro ve a nd b o th ha nd s a nd fe e t to b e c o m e w a rm e r. This re sult sug g e sts tha t re la xa tio n im p ro ve s c irc ula tio n. De e p re la xa tio n c a n b e d o ne in b e d fo r te n minute s up o n wa king in the mo rning a nd fo r te n minute s b e fo re g o ing to sle e p . If so me thing ha p p e ns to stre ss yo u o ut a t a ny tim e d uring the d a y, re la xing d e e p ly c a n re a lly he lp .

Wei ght Nor mal i zati on If yo u fo und a n a g e -o ld a nd sc ie ntific a lly-b a se d m e tho d o f e a ting tha t wo uld a lm o st e ffo rtle ssly a llo w yo ur we ig ht to no rm a lize , a nd if the sid e e ffe c ts w e re tha t it w o uld slo w d o w n yo ur a g ing p ro c e ss, yo ur b lo o d p re ssure wo uld no rm a lize , yo ur a rte rie s wo uld o p e n up , yo ur a rthritis wo uld g o a wa y, yo ur c hro nic mig ra ine s wo uld c e a se , yo ur d ia b e te s wo uld va nish, yo ur d e p re ssio n wo uld lift a nd yo ur se lf-e ste e m a nd e ne rg y le ve ls w o uld so a r, w o uld yo u d o it? I ha ve w itne sse d a ll o f the se thing s ha p p e ning to p e o p le w he n the y shift to a ra w a nd living fo o d s d ie t. It is sa id tha t the re a re tw o g e ne ra l c a te g o rie s o f p e o p le : tho se tha t p a ss a ll the a rtific ia l c he mic a ls tha t ha ve b e e n c o nsume d o ut the o p p o site e nd fro m w he re the y c a m e in (the skinny o ne s), a nd tho se tha t ho ld o n to a ll the c he mic a ls c o nsume d (p e o p le who suffe r fro m o ve rwe ig ht). The b o d y surro und s the se c he m ic a ls w ith fa t to p ro te c t o ur tissue s fro m the m . Wha t kind o f c he mic a ls a re w e ta lking a b o ut ? Fo o d a d d itive s suc h a s a rtific ia l c o lo rs, p re se rva tive s, fla vo r e nha nc e rs, p e stic id e s, to xins suc h a s a c ryla mid e a nd o the rs

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c re a te d fro m c o o king , a rtific ia l swe e te ne rs, a ntib io tic s, g ro wth ho rmo ne s a nd o the r c he m ic a ls in a nim a l p ro d uc ts– lite ra lly tho usa nd s o f c o mp o und s. O ve r the ye a rs a rtific ia l c he m ic a ls c a n b uild up in the fa tty tissue a nd c o ntrib ute to w e ig ht g a in a nd o b e sity. A frie nd o f mine o nc e sa id , “ If yo u c o nsume b iza rre la b o ra to ry-c o nc o c te d no nse nse , yo u will b e c o me b iza rre la b o ra to ry-c o nc o c te d no nse nse .” My a d vic e is to a vo id the se c he m ic a ls a s yo u w o uld a vo id a p la g ue ! Lo w o xyg e n le ve ls c a n a lso le a d to a n o ve rwe ig ht c o nd itio n. In o rd e r fo r the c e lls in o ur b o d ie s to b urn a ll the fue l tha t w e a b so rb fro m o ur fo o d , e no ug h o xyg e n m ust b e p re se nt. If suffic ie nt o xyg e n is no t p re se nt, unb urne d fue l m a y b e sto re d a s fa t. Thus, p e o p le w ho ta ke sho rt, sha llo w b re a ths ra the r tha n lo ng , d e e p o ne s a re no t using the full c a p a c ity o f the ir lung s a nd ma y b e c o me d e fic ie nt in o xyg e n. The la c k o f a suffic ie nt a mo unt o f o xyg e n ma y b e c a using a b uild up o f unb urne d fo o d to b e sto re d a s fa t. Se e the se c tio ns e ntitle d “ O xyg e n / De e p Bre a thing ,” “ De e p Re la xa tio n,” a nd “ C irc ula tio n” e a rlie r in this c ha p te r fo r m o re d e ta ils o n this sub je c t. Da iry p ro d uc ts a re o the r c ulp rit s tha t c a n c o ntrib ute to a n o ve rwe ig ht c o nd itio n. C o w’ s milk is lo a d e d with na tura lly o c c urring g ro wth ho rmo ne s d e sig ne d to turn a c a lf into a c o w ve ry q uic kly. Eve n o rg a nic m ilk c o nta ins g ro wth ho rmo ne s tha t c a n c a use hum a ns to g a in we ig ht, a nd no n-o rg a nic d a iry p ro d uc ts ha ve a d d e d synthe tic g ro wth ho rmo ne s a s we ll, whic h ma ke the m e ve n wo rse . No a nima l c o nsume s the m ilk o f a no the r sp e c ie s in na ture , no r d o e s a ny a nima l d rink the milk o f the ir o wn sp e c ie s a s a d ults. O ur so c ie ty ha s b e e n so ld o n the c o mp le te ly fa lse id e a tha t c o w’ s milk is a n e sse ntia l p a rt o f a he a lthy d ie t b y a p a id a d ve rtising a g e nc y c a lle d the Am e ric a n Da iry C o unc il. The fa c t s a re ; tha t c o w’ s m ilk c a use s we ig ht g a in in huma ns a s we ll a s in b a b y c o w s, tha t it is unne c e ssa ry fo r hum a n he a lth, a nd in la rg e a mo unts is d e trim e nta l to the he a lth o f hum a ns. Ea ting living fo o d s, p ro vid e d tha t yo u ke e p the sw e e t fruits to a m inim um , ke e p s b lo o d sug a r le ve ls no rm a l. Whe n b lo o d sug a r is e le va te d , the p a nc re a s flo o d s the b lo o d stre a m w ith insulin, whic h the n turns the sug a rs into fa t. Whe n insulin sp ike s, sig na ls a re se nt to sto p the c o nve rsio n o f fa t to b e b urne d fo r fue l. Insulin a lso sup p re sse s the thyro id , whic h in turn slo ws the me ta b o lic ra te . It is we ll kno w n tha t b lo o d sug a r e le va tes w he n w e e a t sug a ry d e sse rts, b ut so me p e o p le a re una wa re tha t whe n we e a t b re a d a nd p a sta , ric e , p o ta to e s a nd ma ny o the r sta rc hy c o o ke d fo o d s, a nd a lmo st a ll p ro c e sse d fo o d s, the se fo o d s a lso turn into simp le sug a rs. Eve n p ro d uc ts la b e le d a s who le whe a t ra ise insulin le ve ls a nd a re turne d into fa t. Whe n e a ting living fo o d s, o ne c a n usua lly e a t a s m uc h a s o ne d e sire s, a nd if o ve rwe ig ht, o ne will still lo se we ig ht! It will no t ha p p e n a s fa st a s if yo ur b o d y we nt into ke to sis (the b io lo g ic a l c o nd itio n ind uc e d b y hig h p ro te in d ie ts), b ut ke to sis c a n b e d a ng e ro us. Ma ny p e o p le w ho c o me to se e me who hav e b e e n o n ke to sis-ind uc ing d ie ts sta rt to e xp e rie nc e p a nic a tta c ks, sme ll like ro tting fle sh, a nd ha v e a c o mp le xio n a kin to a c o rp se . The se d ie ts d o c a use yo u to lo se we ig ht, b ut e ve ntua lly yo u g a in it b a c k, p lus a fe w p o und s o r m o re , a nd it b e c o m e s ha rd e r a nd ha rd e r to ke e p the w e ig ht o ff in the lo ng run. Dr. Ro b e rt O . Yo ung ha s b e e n he lp ing p e o p le to no rma lize the ir we ig ht thro ug h b a la nc ing the o ve ra c id c o nd itio ns tha t e xist in ma ny o f his c lie nts’

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b o d ie s. He sa ys tha t a fa t p ro b le m c a n a c tua lly b e a n a c id p ro b le m . The b o d y m a inta ins fa t to ne utra lize the a c id , so a s yo u sta rt a lka lizing the tissue s, the fa t c o me s o ff. ( Se e “ Ac id -Alka line Ba la nc ing ” in the b e g inning o f this c ha p te r.) Ano the r thing tha t yo u wa nt to d o in o rd e r to lo se w e ig ht is to sp e e d up yo ur m e tab o lism. The o nly sa fe wa y to a c hie ve this is to e a t o fte n. Me ta b o lism b e c o me s slo w if yo u skip me a ls like m a ny p e o p le d o w he n the y try to lo se w e ig ht. The slo wing o f the me ta b o lic ra te is a n imp o rta nt e vo lutio na ry a d a p ta tio n tha t a nima ls, inc lud ing huma ns ha ve d e ve lo p e d a s a b a sic surviva l stra te g y. If fo o d is sc a rc e , the b o d y p e rc e ive s sta rva tio n, se nsing tha t little fo o d is c o ming in, o r tha t a lo ng tim e e la p se s b e twe e n me a ls. To ma ke sure the re is e no ug h fue l to ke e p yo u a live , yo ur b o d y sto re s a s muc h o f the fo o d a s it c a n a s fa t , a nd slo w s the ra te a t w hic h it b urns c a lo rie s. O nc e m e ta b o lism slo w s d o w n, it is e xtre me ly d iffic ult to lo se we ig ht. The ke y is to e a t o fte n; b ut re me mb e r, it must b e nutrie nt-d e nse fo o d s. Yo ur b o d y will ha ve no c ho ic e b ut to e ve ntua lly turn up the m e ta b o lic ra te a nd the p o und s w ill c o m e o ff! Try to e a t o nly living fo o d s unle ss yo u e xp e rie nc e a he a ling c risis a t a n ina p p ro p ria te time . (Be sure to re a d “ C le a nsing Re a c tio ns / The He a ling Pro c e ss” e a rlie r in this c ha p te r.) Eve n sma ll a mo unts o f p ro c e sse d o r c o o ke d fo o d c a n slo w d o wn the we ig ht -lo ss p ro c e ss. Fo r sp e e d ing up the me ta b o lic ra te , I re c o mme nd five me d ium -size me a ls a d a y, b ut d o n’ t e a t b e fo re re tiring fo r the nig ht. Nig httime is the p e rio d whe n yo ur b o d y re ne w s itse lf; the d ig e stive o rg a ns ne e d a ‘ tim e -o ut.” If yo ur b o d y sp e nd s the first p a rt o f the nig ht d ig e sting fo o d , it mig ht no t ha ve e no ug h time to p e rfo rm the ro utine b ut e sse ntia l m a inte na nc e func tio ns.

Identical twins with different diets pictured below.

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If yo u we re c o nsid e ring a hig h p ro te in d ie t, I sug g e st yo u d o m o re re se a rc h b e fo re rushing into suc h a d a ng e ro us d ie t. In a n a rtic le tha t a p p e a re d in the Aug ust 2004 issue o f Na tio na l G e o g ra p hic , e ntitle d “ Why Are We So Fa t? ” O ne nutritio n e xp e rt hisse d , “ I w a nt to kno w w hy Atkins d id n’ t ha ve him se lf a uto p sie d so w e c o uld se e fo r o urse lve s w ha t his c o ro na ry a rte rie s lo o ke d like .” The a rtic le g o e s o n to sa y, “ Atkins g e ts into tro ub le w he n he sa ys to e a t b a c o n a nd g o into ke to sis. It’ s a to xic sta te …Yo u c a n lo o se w e ig ht in w a ys tha t a re n’ t g o o d fo r yo u. Sm o king c a use s yo u to lo o se w e ig ht, a s d o e s a m p he ta m ine s. But it’ s no t just a b o ut lo o sing w e ig ht, it’ s lo o sing w e ig ht in a w a y tha t is he lp ful. The re a re no lo ng te m stud ie s to sup p o rt this d ie t .” Whe n a p re g na nt w o m a n c ra ve s a c e rta in fo o d , it is usua lly b e c a use she is c ra ving a nutrie nt tha t she is la c king . Ha ve yo u e ve r no tic e d tha t so m e tim e s a fte r c o nsum ing a la rg e a m o unt o f c o o ke d fo o d , yo ur sto m a c h fe e ls full o r d iste nd e d , b ut yo u a re still hung ry? We ll wha t ha s mo st like ly ha p p e ne d is tha t yo ur b o d y is c ra ving a c e rta in nutrie nt (o r se ve ra l) just like the p re g na nt wo ma n, a nd is te lling yo ur b ra in to e a t mo re ho p ing to a tta in tha t nutrie nt. In c ha p te r o ne I ha ve liste d fa c ts fro m the me d ic a l d ic tio na ry o n vita min lo ss a nd a lso info rm a tio n o n m ine ra l a nd p ro te in lo ss fro m c o o king . Ne xt tim e try a n o rg a nic a lly g ro wn ra w me a l a nd se e if yo u a re still hung ry a fte r e a ting it. Yo u m ig ht a lso find tha t sna c king o n c ut-up ve g e ta b le s, suc h a s c e le ry a nd c a rro ts, o r fruit , suc h a s a p p le s a nd o ra ng e s, will sa tisfy yo ur urg e s fo r nib b ling , e sp e c ia lly if the y a re fre sh a nd o rg a nic a lly g ro wn, w hic h usua lly ha ve a muc h hig he r nutrie nt d e nsity a nd c a n b e ve ry filling . If yo u stic k to a he a lthy, mo stly ra w fo o d d ie t, b e fo re yo u kno w it, yo ur ta ste b ud s will c ha ng e a nd the unhe a lthy fo o d s tha t o nc e ta ste d g o o d to yo u will b e c o m e unp a la ta b le . Yo u will b e a b le to ta ste the ra nc id ity o f frie d fo o d s a nd w o nd e r ho w yo u e ve r c o uld ha ve e njo ye d the m . Yo u w ill no tic e ho w a la rg e m e a l o f c o o ke d fo o d ro b s yo ur e ne rg y w hile ra w m e a ls le a ve yo u fe e ling e ne rg e tic a nd lig ht. The he a lthy fo o d s tha t yo u o nc e shunne d will b e c o me d e lic io us! Yo u will e ve n c ra ve fo o d s suc h a s fre sh fruits a nd b e rrie s, unc o o ke d ve g e ta b le s, ra w nuts a nd se e d s, sp ro uts a nd sp ro ute d g ra ins! Are yo u a wa re tha t so me time s the b o d y will te ll yo u to fe e d it whe n a c tua lly it is d e hyd ra te d ? If yo u e xp e rie nc e hung e r p a ng s a t tim e s whe n yo u ha ve no t ha d a ny wa te r in a ha lf ho ur o r mo re , try d rinking a c up o f p ure wa te r. Yo u m ig ht b e surp rise d b y ho w e ffe c tive this me tho d c a n b e a t p utting a ha lt to unw a nte d nib b ling . Did yo u kno w tha t it c a n ta ke up to 15 m inute s a fte r the sto ma c h is full fo r yo ur b ra in to se nd sig na ls to the c o nsc io us m ind info rm ing yo u o f its fullne ss? Tha t is o ne o f the ma ny re a so ns why yo u sho uld c he w e a c h b ite o f fo o d ve ry we ll (se e the c ha p te r e ntitle d , “ C he w , C he w , Che w ” ). Put d o wn the e a ting ute nsil o r p ie c e o f fo o d b e twe e n e a c h b ite a nd d o n’ t p ic k it up a g a in until the mo uth is e mp ty. The mo re ra p id ly yo u e a t, the mo re fo o d yo u ma y ing e st witho ut re a lizing tha t yo u a re full, o nly to fe e l b lo a te d a fe w m inute s la te r. A hig h-fib e r d ie t is ve ry he lp ful in we ig ht lo ss. A hig h-fib e r me a l c re a te s a fe e ling o f fullne ss a nd a se nse o f sa tisfa c tio n a fte r a m e a l (re fe r to “ Fib e r” in c ha p te r 1), thus he lp ing to wa rd o ff the urg e to e a t a g a in so o n a fte r a me a l.

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Re me mb e r tha t a ll unp ro c e sse d p la nt fo o d s a re hig h in fib e r a nd tha t no a nima l fo o d s c o nta in fib e r. I w o uld like to le a ve yo u w ith this tho ug ht to p o nd e r: ha ve yo u e ve r se e n a nim a ls in the wild o n the ir na tura l living fo o d s d ie t tha t a re o ve rwe ig ht? It just d o e sn’ t ha p p e n. The o nly a nim a ls tha t b e c o m e o ve rw e ig ht a re the o ne s fe d d e vita lize d , p ro c e sse d , c he mic a l-la d e n, a c id -fo rming fo o d s b y huma ns. And re m e m b e r, b e ing in c o ntro l o f yo ur d ie t m e a ns tha t yo u m ust c o nsc io usly b re a k o ld ha rmful ha b its a nd fo rm ne w he a lthy o ne s. A n ‘ o ld d o g ’ c a n le a rn ne w tric ks!

The Mi nd-Body Connec ti on Emo tio ns ha ve b e e n sc ie ntific a lly p ro ve n to ha ve a p o we rful e ffe c t o n the im m une syste m . Re se a rc he rs in m e d ic a l sc ho o ls in the Unite d Sta te s a nd o the r c o untrie s ha ve d isc o ve re d tha t immune c e lls suc h a s T-c e lls, B-c e lls a nd ma c ro p ha g e s (the white b lo o d c e lls) ha ve re c e p to rs fo r ne uro p e p tid e s. Ne uro p e p tid e s a re c re a te d in o ur b o d y e ve ry tim e we ha ve a tho ug ht, a nd o ur im m une c e lls liste n fo r a nd re a c t to the e m o tio na l d ia lo g . Po sitive tho ug hts suc h a s lo ve , jo y, ha p p ine ss, fo rg ive ne ss, a nd so fo rth, c re a te he a lth-p ro mo ting ne uro p e p tid e s tha t b o o st the im m une syste m , while ne g a tive tho ug hts suc h a s fe a r, ha te , je a lo usy, p o sse ssive ne ss, a nd so fo rth, c re a te ne uro p e p tid e s tha t c a n d e p re ss the im m une syste m a nd le a d to d ise a se . Ne g a tive e m o tio ns ha ve a lso b e e n sho w n to c a use a c id ity in the tissue s w hile p o sitive e m o tio ns c re a te a lka linity in the m . To ny Buza n e xp la ins in his c a sse tte p ro g ra m , Bra in Po we r, “ The re a re tho usa nd s o f do c ume nte d stud ie s o f p e o p le who ha ve re c o ve re d fro m illne ss sim p ly thro ug h the p o w e r o f the m ind .” He g o e s o n to sa y, “ C hild re n c a n m a ke the mse lve s ill, a nd g ive the mse lve s no se b le e d s me re ly a t the tho ug ht o f a n up c o m ing te st” a nd , “ Ma ny p e o p le g ive the mse lve s ra she s in stre ssful situa tio ns.” Dr. Ric ha rd And e rso n, N.D., N.M.D., sta te s in b o o k o ne o f C le a nse & Purify Thyse lf: “ Ano the r fa c to r in the a b ility to a d a p t a ra w -fo o d d ie t is e mo tio ns. Re m e m b e r, tho ug hts a nd fe e ling s a re the p rim a l d ire c tive fo rc e s tha t c o ntro l o ur b o d ie s; this inc lud e s a p p e tite s a nd d e sire s. So me p e o p le will ne ve r b e ra w fo o d e rs until the y ha ve tra nsm ute d c e rta in e m o tio ns.” Stre ss ha s b e e n sc ie ntific a lly p ro ve n to c a use ma ny he a lth p ro b le ms d ue to its e ffe c ts o n the ne rvo us syste m . A fe w o f the se p ro b le ms inc lud e inso mnia , p o o r d ig e stio n, a we a ke ne d im m une syste m a nd c e llula r re p a ir syste m . Stre ss d ulls the se nse o f to uc h, lo we rs IQ , c a n b e a fa c to r in c a nc e r a nd he a rt a tta c ks, a nd m a ke s p e o p le g e ne ra lly m e a ne r. If yo u c o uld o nly re m e m b e r o ne thing fro m this b o o k, I sug g e st yo u re me mb e r this. If the re is so me o ne in yo ur life to w a rd s w ho m yo u fe e l a nimo sity a nd re fuse to fo rg ive , yo u a re no t hurting the m, yo u a re hurting yo urse lf. Fo rg ive the m a nd yo ur he a lth w ill b e ne fit. I o nc e he a rd so m e o ne sa y tha t ho ld ing a g rud g e a g a inst so me o ne is like d rinking p o iso n a nd e xp e c ting the o the r p e rso n to d ie .

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Ma ny re se a rc he rs a re no w c o nvinc e d tha t o ur e mo tio na l sta te is just a s im p o rta nt a s o ur nutritio na l sta te in the q ue st fo r o p tim um he a lth.

My Typi c al Menu Pe o p le o fte n a sk m e w ha t I e a t in a typ ic a l d a y, so I ha ve inc lud e d this se c tio n. The first thing o n m y m e nu is no t fo o d fo r m y b o d y b ut fo r m y sp irit. Yo g ic typ e stre tc hing in a re la xe d me d ita tive sta te is ve ry he a lthy a nd sho uld b e d o ne o n a n e m p ty sto m a c h. Eve n if I ha ve to g e t up ve ry e a rly, I will g e t up e ve n e a rlie r to ha ve tim e to stre tc h. This ha s b e e n sho w n b y re se a rc he rs to lub ric a te jo ints with syno via l fluid a nd it ma ke s me fe e l g re a t! Re me mb e r, “ If yo u d o n’ t use it, yo u’ ll lo se it.” The first thing tha t p a sse s m y lip s a fte r w a te r is fruit. Fruit is e a sy to d ig e st c o mp a re d to mo st o the r fo o d s a nd it is ric h in p ure wa te r a nd lo a d e d with nutrie nts. Fruit is the o rig ina l fa st fo o d a nd the b e st fo o d to b re a k a fa st! I usua lly m a ke a sm o o thie with a m ixture o f b e rrie s suc h a s b lue b e rrie s (the o nly fo o d sc ie ntific a lly sho wn to re ve rse the a g ing p ro c e ss), ra sp b e rrie s, b la c kb e rrie s a nd stra wb e rrie s a nd so me time s a b a na na . The se b e rrie s a re kno wn to b e a mo ng the ric he st o f a ll fo o d s in a ntio xid a nts. I a lso a d d b a rle y g re e n p o wd e r, fla x se e d p o wd e r, no n-G MO le c ithin g ra nule s, a nd a c e ro la c he rry p o wd e r (se e Na ture ’ s Antio xid a nt Bla st in the Re c ip e se c tio n). Fo r lunc h, I usua lly e a t ve g e ta b le s w ith ra w nuts a nd / o r se e d s. The ve g e ta b le s ma y inc lud e c a rro ts, c e le ry, b o k c ho y, to ma to e s, ra d ish, ro ma ine le ttuc e , p a rsle y, na p a c a b b a g e , b ro c c o li, re d p e p p e r, sp ro uts o f a ll kind s, a rug ula a nd zuc c hini. If I a m o n the g o , I e a t the m w ho le , so m e tim e s d ip p ing the m into ra w, unsa lte d nut b utte r o r g ua c a m o le . If I a m in a n a p p ro p ria te situa tio n, I m ig ht c ut the ve g e ta b le s up a nd to ss a sa la d w ith c o ld -p re sse d , e xtra -virg in o live o il o r a n a vo c a d o w hip p e d in the b le nd e r w ith w a te r fo r d re ssing . An a fte rno o n sna c k mig ht b e se a ve g e ta b le s suc h a s d ulse o r b ullwhip ke lp , a c o c o nut, so m e o live s o r a ha nd ful o f ra w p um p kin se e d s o r Bra zil nuts. Dinne rs va ry a nd usua lly b e g in with a la rg e sa la d with ho me ma d e d re ssing o r fre sh le m o n juic e and Esse ne b re a d w ith a vo c a d o o r p a te . O the r d inne rs inc lud e sp ira lize d ve g e ta b le s with living ma rina ra , c urrie d ve g e ta b le s, ra w ve g g ie -b urg e rs, a se a ve g e ta b le d ish o r no ri ro lls (c ho p p e d ve g e ta b le s o n ra w no ri p a p e r with a vo c a d o , o r nut p a te insid e ) a nd unp a ste urize d miso so up (se rve d ro o m te m p e ra ture ) w ith fine ly c ho p p e d ve g e ta b le s in it. Re c ip e s fo r a ll the se d ishe s c a n b e fo und in the Re c ip e se c tio n a t the b a c k o f this b o o k. I o c c a sio na lly ta ke a Vita min B-12 sup p le me nt in the sub ling ua l fo rm just to b e o n the sa fe sid e a nd I re c o m m e nd this to yo u a s w e ll. Eve n p e o p le w ho e a t a nim a ls c a n b e c o m e d e fic ie nt in this ve ry im p o rta nt vita m in. Sinc e we a re a ll d iffe re nt, wha t wo rks fo r m e m ig ht no t wo rk fo r yo u. This d ie t w o rks b e st fo r m e ; it ha s fo r m a ny ye a rs, a nd I’ ve ne ve r fe lt b e tte r in m y life !

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Summati on C o o ke d a nd p ro c e sse d fo o d s a re c e rta inly a b le to susta in life in huma ns. Ho w e ve r, unle ss the g e ne tic inhe rita nc e o f the p e rso n is e xc e p tio na lly g o o d , a d ie t hig h in c o o ke d and p ro c e sse d fo o d s c a n le a d to a slo w b ut p ro g re ssive d e g e ne ra tio n o f c e lls a nd tissue s whic h e nc o ura g e s e a rly a g ing a nd the d e ve lo p me nt o f d e g e ne ra tive d ise a se s. A living -fo o d s d ie t will no t ma ke yo u fa t a nd it e nc o ura g e s yo ur b o d y to re a c h its id e a l w e ig ht. C o o king fo o d s c a n re sult in a 70 to 80 p e rc e nt lo ss o f vita mins, a p p ro xima te ly a 50 p e rc e nt lo ss o f p ro te in a nd a to ta l lo ss o f e nzyme s. An e nzyme -d e fic ie nt d ie t ma y b e re sp o nsib le fo r re d uc tio n in b ra in we ig ht a nd size , unfa vo ra b le e nla rg e m e nt o f the p a nc re a s, wa sting o f the p re c urso rs o f m e ta b o lic e nzym e s, a nd m a ny d e g e ne ra tive tre nd s. Whe n he a te d , e sse ntia l fa ts c a n p ro d uc e fre e ra d ic a ls. Tra ns fa ts b lo c k c e ll re sp ira tio n a nd a re linke d to c e ll d a m a g e a nd d ise a se . Ne w re se a rc h re ve a ls tha t c o o ke d sta rc hy fo o d s like c hip s, c o rn p ro d uc ts, p o ta to e s a nd b re a d p ro d uc e a hig hly c a rc ino g e nic c he m ic a l c a lle d a c ryla m id e , kno wn to c a use c a nc e r in la b o ra to ry a nim a ls. The hig he r the he a t, the m o re a c ryla m id e is fo rme d . It is no w p ro ve n tha t we d o no t ne e d to c o nsume a nima ls o r the ir milk o r e g g s, a nd tha t the se fo o d s c a n a c tua lly c a use ill he a th if e a te n in e xc e ss o r p re p a re d b y c e rta in m e tho d s. A d ie t b a se d o n a g o o d va rie ty o f who le , unc o o ke d , unp ro c e sse d p la nt fo o d s w ill sup p ly a ll the nutritio n w e ne e d . Ea ting living , c he mic a l-fre e p la nt fo o d s e nc o ura g e s o p tim a l he a lth b e c a use o f the inc re a se d a ntio xid a nt, vita min a nd nutrie nt p ro file whic h he lp s to e limina te fre e ra d ic a ls a nd the d a m a g e tha t the y c a use . A living fo o d s d ie t a lso d e c re a se s the b urd e n o f d e a ling w ith to xic c he mic a ls tha t c a use fre e ra d ic a l d a m a g e . Pro p e r nutritio n is no t the o nly he a lth ind uc ing fa c to r; life style , e nviro nm e nt, a nd tho ug ht p ro c e sse s a ll p la y ma jo r ro lls in the q ue st fo r o p timum he a lth. Wo ma n Me d ita ting b y He c to r Ja ra

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Chapter 8: Recipes and Resources Pr efac e to Rec i pes Have you noticed the difference in taste between an organically-grown, vineripened tomato and a genetically modified tomato often sold in the supermarket? One is grown for flavor and the other is grown for shelf-life. Or the difference in taste between an extra fatty organic Hass avocado at its peak of ripeness compared to a low fat avocado. Carrots can vary in flavor from sweet to bitter, and can make a huge difference in a dish. If you prepare a recipe with cheap ingredients, you will usually get an inferiortasting dish. However when high quality organic ingredients are used a superior-tasting final product will be the result. I recommend tasting the ingredients before adding them into the mix. A number of factors can cause a good recipe to come out tasting bad. Cayenne powder is available in different heat units. In one store I found 2 types of cayenne side by side, one contained 20,000 heat units and the other 180,000 heat units. The chefs in this book did not specify the heat units for the cayenne in their recipes. So, adding a small amount at a time and tasting the mix may be a better procedure than adding the suggested amount, and risking making the dish too hot to eat. Stevia extract comes in different strengths, and using too much can make a recipe taste awful. Stevia that contains 90% glucosylsteviosides is much stronger than an extract of 80%. Similarly, r aw honey can range in sweetness from very to mildly sweet. Raw nuts can go rancid and should be stored in a cool place or refrigerated. I often come across rancid macadamia and Brazil nuts in bulk bins. Although most nuts can tolerate being stored at room temperature (especially the ones with brown skins) like almonds and hazelnuts, I recommend tasting all raw nuts for freshness before leaving the store. If using unprocessed sea salt when a salt grinder is not available, I soak the salt crystals in a small amount of water and then add the water to the recipe once the salt has dissolved. The dehydration temperatures and times listed for these recipes will vary according to the humidity and temperature of your house. Dehydration is not as specific as cooking, so don’t worry about setting your alarm clock! The worst thing that can happen is that you get extra crispy food. While experimenting with these recipes, I have found that they will usually come out tasting a bit different every time due to variations in the natural ingredients. If you are missing an ingredient or two, and you really want to prepare the recipe, I encourage you to improvise! Just go for it! Matt Samuelson, an outstanding raw foods chef, contributed the following tips on raw food preparation: “When preparing whole foods using the recipes in this book, it is important to be aware of the variations in natural ingredients. These recipes are best used as a guide rather than an exact formula. Due to many different factors, the flavors and textures of 119

whole, raw foods will vary. For example, berries, peaches and tomatoes will often be sweeter in the peak of their season than in the beginning, therefore, it may be necessary to add more lemon juice to the recipe and less sweetener. This example is usually appropriate with both sweet and savory recipes. When preparing a recipe for the first time it is recommended to add stronger flavors (i.e., salty, pungent, spicy) last. More can easily be added, whereas, it's not really possible to take out too much cayenne, salt or garlic. Another worthy consideration when preparing foods is to be aware of one's mood or state of mind. Though there is really no scientific proof, I have experienced ‘the flavor’ of the chef's mood. Being relaxed, present and in appreciation is much more conducive to preparing delicious foods than being frustrated, distracted, upset or anxious. We invite you to entertain these ideas while ‘playing’ in the kitchen. And remember, good food transcends all boundaries.” Measurement Equivalent Chart A pinch 3 teaspoons (tsp) 2 tablespoons (Tbsp) 4 Tbsp 16 Tbsp 5 Tbsp + 1 tsp 1 ounce (oz) 4 ounce 8 ounce 16 ounce 1 cup liquid 2 cups 2 pints (pt) 4 cups liquid 4 quarts 8 quarts 1 jigger 1 jigger

1/8 tsp or less 1 Tbsp 1/8 cup (c) ¼ cup 1 cup 1/3 cup 2 Tbsp liquid ½ cup 1 cup 1 pound (lb) ½ pint 1 pint 1 quart (qt) 1 quart 1 gallon 1 peck (peppers, apples, etc.) 1½ fluid ounces (fl oz) 3 Tbsp

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Desser ts C a ke s, C o o kie s, Pie s, Ve g a n Ic e C re a m a nd mo re !

Raw Carob Cheesecake Makes one 8-inch diameter cheesecake, 8-16 pieces Ingredients for crust: 2 cups pecans, soaked for 4-6 hrs. and dehydrated until dry ¼ cup seedless raisins 1 tsp cinnamon ¼ cup pitted dates (medjool or sticky) 1 Tbsp raw honey or 1 packet stevia powder (do not add more stevia or a bitter taste will occur) Ingredients for filling: 2/3 cup unrefined coconut oil (not coconut cream or coconut milk) , liquefied (to liquefy, place oil jar in a pan of hot water) 1¼ cup pitted dates 1 quart raw cashews soaked at least 3 hrs. and then rinsed 1 cup raw carob powder 1 Tbsp vanilla extract ½ tsp cinnamon 1 Tbsp raw honey or 1 packet stevia powder (do not add more stevia or it will cause a bitter taste) To make the crust: Place the pecans, raisins, dates, honey and cinnamon in a food processor and process until ingredients begin to stick together. Press crust mixture evenly into the bottom of an 8-inch spring form pan and set aside. To make the filling: Place the soaked and drained cashews and liquefied coconut oil in a food processor and process until semi-smooth. Add remaining ingredients and process until creamy. Place the filling in the crust and spread evenly. Refrigerate for at least 2-3 hrs. before serving. Lasts for 2 weeks if stored in sealed container in the refrigerator or for 2 months in the freezer. Recipe by Cheri Soria, www.rawfoodchef.com and modified by Craig Sommers.

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Meyer Lemon-Lavender Cheesecake with Wild Blackberry Coulis Serves 8 Ingredients for crust: 1 cup pecans (soak for at least 3 hours) 1 cup shredded coconut 3/8 cup pitted dates 1 Tbsp maple sugar (optional) ¼ tsp Celtic sea salt Ingredients for lemon cream: 1 2/3 cup raw cashews 1¼ cup young coconut meat (2 – 3 Thai coconuts) 2/3 cup Meyer lemon juice 6 Tbsp lavender or blackberry honey 6 Tbsp unrefined coconut oil 2½ Tbsp chopped ginger ½ Tbsp vanilla extract 2/3 tsp dried lavender flowers 2 Tbsp lemon zest (5 – 6 lemons if making it yourself) Ingredients for blackberry coulis: 10 oz blackberries, fresh or frozen 3 Tbsp raw agave nectar Ingredients for garnish: 8 – 12 shaved pecans 8 mint sprigs Wild berries To make crust: Place pecans, shredded coconut, dates, maple sugar and sea salt into a food processor and blend with the S blade into a fine consistency. Press pecan mixture into a 9-inch spring form pan. To make lemon cream: In a higher speed blender, place coconut meat, lemon juice, honey, coconut oil, ginger and vanilla and blend until smooth. Add cashews and lavender and again, blend until smooth. Add lemon zest and blend on low speed. Using a spatula, remove mixture from the blender and place into the spring form pan. Place cake into the freezer for 2 hours. Thaw for approximately 10 minutes before serving. To make blackberry coulis: Place blackberries and agave nectar into a high speed blender and blend until smooth. Strain coulis through a fine sieve or nut milk bag. Pour into a squeeze bottle. To assemble: Using a zester, shave pecans onto cheesecake. Squeeze blackberry coulis in an artistic pattern on the plate. Place one slice of cheesecake in the center of the plate. Garnish with wild berries and a mint sprig. Recipe by Joshua McHugh, www.livingintentions.com.

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Ducky Cakes Yields approx. 15 ducks (4 oz. each) Ingredients fruit: 1 cup dried apricots 1 cup dried figs 1 cup dried apples 1 cup dried currants 1 cup dried mangos (soaked 1 hour) 1 cup pitted dates (soaked 5 hours-keep 1 cup soak water) Ingredients nuts: 1 cup walnuts chopped (soaked 4-8 hours and rinsed) ½ cup almonds (soaked 8 hours and rinsed), peeling optional Ingredients spices: 1 Tbsp lemon peel 1 Tbsp ginger 1 Tbsp cinnamon Ingredients icing: 1 cup pine nuts ¼ cup freshly-squeezed lemon juice Date water as needed for smooth consistency 2 Tbsp raw agave nectar Ingredients other: Coconut shavings (for duck coat) To make icing: Blend all icing ingredients well and chill. To make: Set aside one dried mango and cut into small trapezoids for duck bills. Set aside a handful of currants for eyes. Cut up all fruit into bite sized pieces (except currants). Mix all fruit with walnuts in large bowl (except mangos and dates). Grind mangos and dates with almonds in a food processor. Add to bowl of fruit & nuts. Add spices and knead thoroughly. On a large board, begin shaping 4oz balls into duck shapes.

Frost with icing. Garnish with duck bill and eyes. Add coconut shavings, covering the ducks. Chill for a few hours. Voila! Bon Appetite! You can adapt the recipe to make other shapes. Recipe by Dana Pettaway, www.theraway.com. 123

Strawberry Minicake Yields a 6 inch minicake Ingredients cake: 10-12 strawberries 5 or 6 pitted dates 1 tsp freshly-squeezed lemon juice ½ tsp virgin coconut oil ½ cup walnuts (soaked 4-8 hours and rinsed) ½ cup raw almonds (soaked 8 hours and rinsed) ¼ cup raw agave syrup Ingredients icing: ½ cup pine nuts ¼ cup freshly-squeezed lemon juice ¼ cup raw agave syrup ½ tsp vanilla extract ¼ cup raw macadamia nuts Ingredients topping: 1 handful blueberries (frozen are ok) Ingredients garnish: 1 banana To make cake: Process the nuts in a food processor and set aside. Blend dates and lemon to achieve a paste and add to processed nuts. Set aside one strawberry and cut up the remaining strawberries. Then add the cut strawberries to the mix. Mix the contents of the bowl with your hands and form into a cake on a plate. To make icing: Blend all icing ingredients in a food processor except the macadamia nuts. Pour the icing over the cake and spread evenly. Process the macadamias in a food processor and sprinkle over the cake. Decorate with the blueberries and the remaining strawberry cut in 4 sections. Cut the banana into slices and garnish the plate to look like the picture. The banana slices may be dipped in lemon juice to prevent them from turning brown. Recipe by Dana Pettaway, www.theraway.com.

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Amazing Oatmeal Carob Cookies Makes 40 medium cookies Ingredients: 3½ cups oat groats soaked overnight or sprouted 1 cup walnuts soaked overnight and rinsed well, then chopped 1 cup sun-dried raisins ½ cup raw carob powder 3 Tbsp raw agave, or raw honey or 2 packets stevia powder (do not add more stevia or it will cause a bitter taste) 8 oz fresh-squeezed carrot juice 2-inch piece of ginger 6 medjool dates or any sticky dates (pitted) 1 tsp unprocessed sea salt 1 tsp cinnamon powder 5 tsp unprocessed coconut oil (to liquefy, place bottle in hot water) To make: Juice the carrots and ginger. Process the soaked oat groats in a food processor until chopped well. Add liquefied coconut oil, dates, carrot-ginger juice, honey, carob powder, sea salt and cinnamon and process until all ingredients are mixed thoroughly (it might be necessary to process in small batches). In a mixing bowl, mix contents of food processor with the raisins and chopped walnuts. Spoon out cookie-size amounts onto dehydrator shelves covered with nonbleached parchment paper. (Fills about 3 shelves) Dehydrate at 100 degrees for 26 to 30 hours (less if in a dry climate) or until firm. Refrigerate in airtight container. Yummy! Recipe by Craig Sommers. Apple-Oat-Nut Cookies Ingredients: 2 cups walnuts, soaked for 2 hours 2 cups rolled oats, soaked 1 hour (old-fashioned, not instant) 2 large or 3 small Gala apples 1 large ripe banana 1 cup flame raisins ¼ tsp ground nutmeg 1 tsp vanilla extract 1 sweet tangerine, juice of To make: Wash and core the apples, then chop them in a food processor until shredded. Apply tangerine juice to the shredded apples and set aside. Drain and rinse the walnuts, then chop them in a food processor until they reach the consistency of chunky risotto. In a large bowl, mash the banana and then mix in the apple shreds. Drain the soaked oats and add only enough to the apple-banana mixture to reach a pleasing consistency. Add chopped walnuts and raisins while mixing until the mixture becomes a bit dry. Mix in nutmeg and vanilla. 125

Shape into patties about 1 – 2 inches across and ½ inch thick. Place on teflex or nonbleached parchment paper lined dehydrator sheets. Dehydrate at 110 degrees for 4 – 6 hours or until cookies hold together when handled. Recipe by Terri Hix. Butternut Squash Cookies Makes 7-11 Ingredients: 4 cups peeled butternut squash, chopped 1 cup raisins 1 orange, juice of ½ tsp nutmeg 1 tsp cinnamon 3 Tbsp raw honey To make: Blend the chopped squash in a food processor using the S blade and transfer into a mixing bowl. Blend the raisins and orange juice in the food processor. Add the raisin mixture to the squash and hand mix. Add the rest of the ingredients into the bowl and mix thoroughly. Flatten an ice-cream scoop-size glob of the mixture onto a dehydrator tray until each cookie is about 1-inch thick. Set dehydrator at 100 degrees and leave for 12 - 15 hours. Recipe by The Raw Family, www.rawfamily.com. Blueberry Pie Yields a 12 inch pie Ingredients for the crust: 2 cups almonds ½ cups dates, pitted and soaked Ingredients for the filling: 5 cups blueberries 2 bananas 1½ Tbsp raw honey To make the crust: 1. In a food processor, grind the almonds until fine. 2. Add the dates and blend until smooth. 3. Remove from processor and pat down into a pie plate. To make the filling: 1. In a food processor, combine 4 cups of blueberries, 2 bananas, and 1½ Tbsp of raw honey. Blend until smooth. 2. Remove from food processor and add in remaining 1 cup of whole blueberries to the mix. 3. Pour into crust. 4. Refrigerate for at least 3 hours. Note: This pie will solidify after a few hours in the fridge .

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This pie has a jelled blueberry filling and mounds of whole blueberries just like traditional blueberry pie. Recipe by Alissa Cohen, www.AlissaCohen.com. Litchgate Sweet Potato Pie Serves 8-16 Ingredients for crust: 2¼ cups pecans, soaked for 3 hours and rinsed ¼ cup pitted dates (soft ones) ¼ cup raisins (soft ones) ¼ tsp unprocessed sea salt ½ tsp apple pie spice (cinnamon, fenugreek, lemon peel, ginger, cloves, nutmeg) 1 pinch cayenne Ingredients for filling: 3 cups peeled and cubed sweet potato or yam (about 1½ large potatoes) ¼ cup pitted dates (soft ones) ½ tsp freshly-squeezed lemon juice ¼ tsp unprocessed sea salt ¼ tsp nonalcoholic vanilla extract 1 tsp unprocessed coconut oil 1¼ tsp apple pie spice 1 tsp raw agave syrup or raw honey or 1 packet stevia powder (do not add more stevia or it will cause a bitter taste) To make the crust: Place all the ingredients for the crust in a food processor, using the S blade, process until the contents begin to stick together when pinched. Press the mix into a pie plate coated with coconut oil. To make the filling: Place all the ingredients for the filling into a food processor, using the S bl ade process until smooth. To assemble: Pour the filling into the crust, spread evenly until smooth, draw a heart shape in the filling, chill for a few hours in the refrigerator and serve. Recipe by Christina Ott and Craig Sommers.

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Pumpkin Pie Serves 8 – 12 Ingredients for filling: 6 cups cubed (1 inch) pumpkin, no skin ½ cup pitted dates 2/3 cup dried apricots soaked in pure water until soft (add 1/3 cup soak water to the pie mix) ¼ cup unprocessed coconut oil, liquefied by submerging the jar of oil in hot water 2 tsp freshly-squeezed lemon juice 1½ tsp pumpkin pie spice 1 tsp unprocessed sea salt, fine ground 1 tsp psyllium powder Ingredients for crust: 1 cup pecans soaked overnight and rinsed ½ cup Brazil nuts, unsoaked ½ cup shredded coconut, unsweetened ½ cup pitted dates ½ tsp pumpkin pie spice 1 tiny pinch of cayenne (optional) To make filling: Process all the filling ingredients in a food processor using the S blade. Add one cup of pumpkin at a time and process. If they do not all fit at once, process in small batches (final mix may fit in the food processor and is suggested to insure proper mixing) Process until smooth and creamy. To make crust: Place all the crust ingredients in the food processor and process until the mix begins to form a ball of dough. Stop the machine if you see pieces stuck to the side and use a rubber spatula to wipe the pieces back into the mix, then process some more. To assemble: Press the dough into a pie pan that has been greased with coconut oil. Pour the filling in to the pie pan and refrigerate for 3 hours or more. Serve cold. Recipe by Christina Ott and Craig Sommers

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Living Banana Coconut Cream Pie Serves 8 Ingredients for crust: 1½ cups pecans (soaked in a dark place for 8-12 hrs.) ½ cup pitted dates ½ tsp cinnamon Ingredients for filling: ¾ cup pitted dates 1½ cups unsweetened shredded coconut ¾ -1 cup pure water ¼ cup fresh-squeezed orange juice 1 Tbsp orange zest 1/8 tsp Celtic sea salt 6 medium ripe bananas Ingredients for almond cream: 2 cups almonds (soaked 12 hours) ¾ -1 cup water ¼ tsp Celtic sea salt 1/3 cup pitted dates or 100% pure maple syrup (maple syrup is not raw) 1 Tbsp vanilla extract 1 Tbsp psyllium powder (optional) To make crust: Place all crust ingredients in a food processor and process with the S blade until the mixture sticks together when you form a ball in your hand. Press into a 9-inch glass pie plate. Optional: dehydrate the pecans for 12 hours after soaking or dehydrate the whole crust for 12 hours. This will give a crunchy texture to the crust. To make filling: With the exception of the bananas, place the rest of the ingredients for the filling in a food processor and process with the S blade until smooth. To make almond cream: Mix the almonds and water in a blender until creamy. Add the remaining ingredients and continue to mix until smooth (may need a food processor). For a thicker almond cream, add 1 Tbsp psyllium powder. To assemble: Add a thin layer of coconut filling on top of the crust. Lay 3 sliced bananas on top of that. Then add ½ the coconut filling, then ½ the almond cream. Layer 3 more bananas, the rest of the coconut filling, and the rest of the almond cream. Spread some shredded coconut on the top. Refrigerate for 2 or more hours before serving. Recipe by Elai na Love , www.PureJoyLivingFoods.com.

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Nut-Free Banana Mango Pie Serves 8 Ingredients for crust: 3 cups of sprouted buckwheat 1 cup shelled hempseeds (make sure they are not rancid by tasting them) 1 cup hulled sesame seeds 1 cup shredded coconut (sugar free) 2 cups pitted dates Ingredients for filling: 2 bananas 2 very ripe mangos ½ cup unrefined coconut oil ¾ cup hempseeds shredded coconut as needed to achieve proper density Ingredients for topping: Peaches Berries (your choice) To make crust: Add all ingredients to a food processor and process with the S blade until the mix sticks together when pinched. Push the crust into a pie pan that has been coated with coconut oil (so that the crust doesn’t stick to the pan). To make the filling: Add all the ingredients except the shredded coconut to a food processor and process until smooth. Start adding shredded coconut, a small amount at a time, until the mixture becomes stiff enough to spoon into the crust. Top with berries and sliced peaches. Chill before serving. Recipe by Tenasi Rama. Almost Famous Apple Pie Serves 8 Ingredients crust: 2 cups almonds (soaked 12-24 hours) 2 cups pitted dates 1 tsp orange or lemon zest Ingredients filling: 9 – 12 organic apples 1 cup raisins (soaked several hours in just enough water to cover them) 2 Tbsp ground flax seeds or slippery elm powder or psyllium powder 2 tsp cinnamon powder ½ tsp allspice powder 1 pinch Garam masala To make crust: Place all crust ingredients in a food processor and process with the S blade until it resembles dough. Press into a pie plate.

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To make filling: Core and chop the apples into medium sized pieces. Place half the apples into a food processor along with the rest of the ingredients, including the water from the soaking raisins, and process until smooth. Set aside the mixture in a mixing bowl. Place the rest of the apples in the food processor and pulse until a chunky texture is achieved. Mix the batches together. Pour into the pie shell and enjoy! Letting the pie settle in the refrigerator for a few hours will stiffen up the filling. Recipe by Rawsome Café / Raw for Life, www.rawforlife.com. Cranberry Apple Pie Serves 8 Ingredients for crust: ½ cup dates or figs ½ cup raisins 1 cup Brazil nuts (soak 3 hrs and rinse) ½ cup shredded coconut Dash Celtic sea salt Dash cinnamon Ingredients for filling: 5 Granny Smith apples 2 cups walnuts (soak for 3 hrs and rinse) 2 cups cranberries (frozen are ok) 1 tsp cinnamon ¼ tsp nutmeg 1/3 cup golden raisins 1/3 cup raw honey 1 cup freshly-squeezed lemon juice To make the crust: Blend all the ingredients in a food processor until well mixed and then press it into a pie pan making an even crust. To make the filling: Combine the lemon juice, cinnamon, and honey. Peel and slice all the apples. Chop 4 of the apples into one-inch squares (approximately) leaving one sliced, then marinate all of them in the lemon juice mixture for 3 hours (mix well once per hour). Pulse the cranberries, walnuts and remaining honey in a food processor until a thick chunky mixture forms. Layer the apple pieces over the crust and add a layer of the cranberrywalnut mixture and half of the raisins. Continue layering until all ingredients are used. Leave the apple slices to form the very top layer (one slice per pie slice). Chill and serve! Recipe by Shanti Devi, email [email protected].

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Strawberry Pie Yields one Nine inch diameter pie Ingredients for crust: 1 cup raisins or pitted dates 1 cup almonds, soaked overnight (dehydrate after soaking, optional) 1 cup walnuts, soaked overnight (dehydrate after soaking, optional) 1 lemon, juice of 1/3 tsp cinnamon powder ¼ tsp clove powder 2 drops almond extract 1 tsp vanilla extract Ingredients for filling: 1 cup raisins or pitted dates 1 banana or mango 1 pound strawberries 1 lemon, freshly-squeezed juice of 3 Tbsp psyllium husk powder To make crust: Place the almonds and walnuts in a food processor and mix until finely ground. While the processor is running add the dates or raisins and the remaining ingredients. Press the pie dough into a 9 inch pie pan. Alternatively, you can roll out the crust dough with a rolling pin and use a spring form pan with the bottom removed to cut out a circle of crust that will fit inside the pan. Then place the dough on a flat plate and place the springform over it. To make the filling: Place the raisins or dates into a food processor and mix with lemon juice to a fine paste. Dice the strawberries and place them along with the remaining ingredients into the food processor and pulse the mix to a coarse consistency. To assemble: Fill the crust with the filling and refrigerate for 1 to 2 hours before serving. Optional toppings: Toping #1- Sweet nut sour cream topping Ingredients for topping #1 : 1 cup raw macadamia or cashew nuts 1 lemon, freshly pressed juice of 1 – 2 cups pure water 3 Tbsp raw agave nectar or raw honey To make topping #1: Mix all ingredients in a blender until smooth. (Starting with 1 cup of water and being careful not to add too much water as to keep the topping from becoming too runny.) The pie needs 1 – 2 hours of chilling in a refrigerator before serving. Topping #2- Sweet coconut cream topping Ingredients for topping #2: 1 cup young Thai coconut meat 1 cup shredded coconut meat, sugar free 3 Tbsp raw agave nectar or raw honey 132

To make topping #2: Place the shredded coconut into a blender and grind until smooth. Add the fresh coconut meat and sweetener and blend more. The pie may now be topped and then chilled before serving. Recipe by Ursula Horaitis, www.GoodMoodFood.com. Banini Yields one blender full (smoothie) Ingredients: 4 frozen bananas (peel before freezing) 1 fresh banana 1 tsp vanilla extract ¼ cup raw tahini 1 Tbsp maple syrup (optional) pure water To make: In a blender, start with one cup pure water. Add the remaining ingredients and blend. If too thick, add more water. Suggested variations: add strawberries, carob or mint. Recipe by Gentle World, www.Gentleworld.org. Double Cacao Fudge Ingredients: 1.15 lbs dates, pitted ½ lb cacao, ground into powder with a coffee bean grinder ¼ cup coconut oil ½ teaspoon unprocessed sea salt 1 tsp raw agave To make: Blend all ingredients together in a food processor using the S blade. Scoop out onto flat surface, refrigerate for a few hours until firm. Cut into squares and serve. Variation: Lavender Double Cacao Fudge Same as above - adding 1 tablespoon lavender, ground (((Live to the point of tears))) Recipe by Green Life Evolution Center.

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Raw Medicinal Chocolate Yields about 1½ cups Ingredients: 1 cup ground raw cacao (powder cacao beans or ni bs in a coffee bean grinder) ½ cup raw agave nectar 1/8 cup coconut butter, liquefied by warming (also known as coconut oil) ¼ - ½ cup soaked goji berries (soak for 1 hour) 1 - 2 heaping Tbsp of maca powder 1 - 2 tsp ginseng powder of choice (American or Korean) 1 pinch of Himalayan sea salt To make: Blend all ingredients together in a blender while calling in ancient wisdom, longevity forces and ecstatic states of bliss. To serve: Spread thin into dish and freeze for a fudgey experience or dip strawberries in it or drizzle onto blueberries, mango or any other fruit. Being creative with how one consumes this concoction is invited, and sharing it with loved ones is strongly encouraged. Recipe by Heather Dunbar ( AKA the chocolate love goddess) www.thaistyle.homestead.com. Blueberry Topping Makes 2 cups Ingredients: 1 pound blueberries 2 Tbsp raw honey 1 - 2 Tbsp ground flax seeds To make: Place ¾ of the blueberries in a blender with the honey and blend until smooth. Add the flax powder and blend just enough to mix well. The mixture need time to thicken. Hand-mix the remaining whole blueberries into the mixture just prior to serving. A coffee bean grinder works well for grinding flax seeds. Recipe by Ananda Singh.

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Chocolate Mousse Torte with Fresh Berries Serves 8 Ingredients for crust: 1 cup shredded coconut 1 cup raw macadamia nuts or 1 cup soaked almonds or pecans 1/8 - ¼ cup packed pitted dates ½ tsp Celtic sea salt pinch of cayenne pepper 1 - 1½ tsp unprocessed coconut oil (optional for extra rich crust) Ingredients for assembly and garnish: Strawberries, other berries of choice, pitted cherries, and shredded coconut Ingredients for the filling: 2 medium to large avocadoes 1 Tbsp vanilla extract ¼ tsp Celtic sea salt 3/8 - ½ cup raw carob powder 3/8 - ½ cup raw agave or raw honey To make crust: Place dry shredded coconut in food processor with S blade and blend into fine powder. Add nuts, salt and cayenne and blend until a texture of coarse meal is achieved. Break up dates or chop finely if very hard and distribute evenly on top of nut mixture. Homogeni ze until texture resembles a graham cracker crust. Mixture should be loose and crumbly and hold together when pressed lightly. Press the crust into a 9-inch ungreased pie plate. Press firmly to get the crust to hold together. Place the crust in the freezer or refrigerator to set while making the filling. To make filling: Place all ingredients in food processor with S blade and homogenize until completely smooth. To assemble: Divide the filling into thirds. Spread a thin layer of filling in the crust. Next, place one layer of strawberries on the filling. Spread another layer of filling, then more strawberries and finish with remaining filling. Garnish with shredded coconut, fresh berries, cherries, etc. Refrigerate at least one hour before serving. Recipe by Matt Samuelson, [email protected].

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Banana Ice Cream Serves 2 Ingredients: 2 frozen ripe bananas (peel before freezing) To make: Process the frozen bananas with an Omega 8001, 8002 or 8003 juicer, or with a Champion juicer, using the blank plate. Serve quickly, before the bananas have time to thaw. Chef unknown. Pine Nut Ice Cream Serves 2-4 Ingredients: 1 cup pine nuts 1 cup pure water 4 tsp raw honey or maple syrup ½ tsp vanilla extract ¼ tsp unprocessed sea salt To make: Place all ingredients in a blender and process until very smooth. Pour into a stainless steel or Pyrex bowl, seal top and freeze. Eat when frozen. Or use an old fashioned ice cream maker to freeze the mixture. Yum! Recipe by Christina Ott.

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Mexican “fried” Iscream Serves 6 Ingredients: 6 frozen bananas (before freezing, peel ripe slightly spotted bananas) ¼ tsp cinnamon (per banana) Ingredients for Almond ice 1 cup r aw almonds, soaked 12 – 24 hours, rinsed clean 2 cups of pure water 2 Tbsp of agave nectar or 3 pitted dates or 2 Tbsp of raw honey 1 tsp vanilla extract or ¼ tsp vanilla bean meat Ingredients for caramel sauce: 1 cup pine nuts 1 cup dates, pitted 1/8 cup raw tahini (optional) 1/8 cup of unprocessed coconut oil ½ tsp vanilla extract or ¼ tsp of vanilla bean meat pure water as needed to thin dash of cinnamon to garnish each serving To make almond ice: Make almond milk by blending all almond ice ingredients in a blender until smooth. Strain the milk from the pulp (through a nut milk or paint strainer bag or mesh strainer), then pour the milk into the ice cube trays (2 trays each holding 12 ice cubes) and freeze. To make Iscream: For each serving place one frozen banana, cinnamon and 4 of the almond ice cubes in a blender (a high speed is preferable like a Vita-mix), and blend to a thick, smoothie like consistency. (Plain ice cubes can be substituted for almond ice for an Italian ice flavor instead.) You may be able to make 2 – 3 servings at a time, space permitting in your blender. Set aside in the freezer until the sauce is completed. To make caramel sauce: Make sauce just before serving or you will need to warm the sauce in a dehydrator or in a bowl of warm water to melt to a liquid again. Blend all of the caramel sauce ingredients in the blender until smooth, adding water as needed to create a smooth sauce you can pour. To serve: Place one or two rounded scoops of the Iscream in each dish. Pour the caramel sauce over each scoop of Iscream and set in the freezer to harden the caramel for a few minutes. Then sprinkle the top with a dash of cinnamon, and serve. Recipe by Kimberly Mac, www.thenakedvegan.com.

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Appeti zers Pesto Stuffed Mushrooms Yields 22 or more Ingredients: 22 button mushrooms, washed and stemmed 1 cup walnuts, soaked several hours and rinsed ½ cup pine nuts 2 cups fresh basil ½ cup cold-pressed extra-virgin olive oil 3 cloves garlic ½ teaspoon unprocessed sea salt To make: 1. Place mushroom caps top side down on a plate 2. Blend all stuffing ingredients (everything except the mushrooms) in a food processor until smooth. 3. Scoop a small amount of stuffing into each mushroom cap. 4. Dehydrate at 105 degrees for 5-6 hours, or until soft. Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom. Recipe by Alissa Cohen, www.AlissaCohen.com. Durian On Fire Serves 2-4 Ingredients: ½ medium size durian 1 green or young Thai coconut (both water and meat) 2 ribs celery 2 ribs/leaves bok choy 1 small piece of fresh red cayenne pepper or jalapeno pepper To make: Cut open durian and empty half of it. Remove the pit from every piece of durian and put the yellowish meat into a blender. Remove the leaves from the celery and discard them. Chop celery and bok choy and add into blender. Add water and meat of one coconut into the blender. Add small piece of fresh red cayenne pepper or jalapeno pepper into the blender. (Note: this pepper could be very spicy so use a very small piece first. You can always add more later.) Blend everything together and serve in glasses or bowls. Recipe by Alok, founder & director of the Alok Holistic Health center, www.AlokHealth.com.

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Lime Pudding Serves 2 Ingredients: 2 cups avocado 1½ cups lime, no seeds or skin 2 limes, juice of ½ cup raw agave syrup or 1 cup pitted dates (soft ones) To make: Process all ingredients in a food processor with the S blade. If you love limes, this is a dream come true. Recipe by Brigitte Mars, www.Brigittemars.com. Enchanted Pistachi Vado Serves 2 Ingredients: 1 medium-to-large size Hass avocado 2 cups young coconut water (water will work if coconut water is not available, but then it will not be enchanted!) 10 dates (medjool or soft) 1½ tsp vanilla extract (nonalcoholic) 2 - 4 Tbsp chopped pistachios (optional) To make: Blend everything except pistachios. Sprinkle chopped pistachios on top. For thicker pudding, add less water. Recipe by Chad Faulk of Dazzling Earth Foods. Shining Sushetta Makes 1 Ingredients: 1 nori sheet 1 rib of celery Raw nut butter Raw honey or raw agave Bee pollen and/or spirulina Cucumber (optional) To make: Lay nori sheet flat, place celery stalk at end. Spread nut butter across stalk, drizzle honey over nut butter. Sprinkle bee pollen and/or spirulina on top, dice cucumber chunks and place on top. Wrap it up with the nori sheet and eat! Recipe by Chad Faulk of Dazzling Earth Foods.

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Live Holiday Nuts Ingredients: 1 cup raw almonds 1 cup pecan halves 1 cup hazelnuts 1 cup raw sunflower seeds 1 Tbsp cold-pressed extra-virgin olive oil or unprocessed coconut oil 1 tsp Nama Shoyu 1 tsp chili powder To make: Soak the almonds, pecans, hazelnuts and sunflower seeds in pure water overnight. Rinse in the morning. In a blender, add the olive or coconut oil, Nama Shoyu, chili powder and blend. Use this to coat the nuts. Dehydrate 8-10 hours or until dry. Recipe by Brigitte Mars, www.Brigittemars.com. Blond Ambition Ingredients: 1½ cups hulled sesame seeds (unsoaked) ¾ cup unsweetened shredded Coconut ½ cup raw tahini ¼ cup raw almond butter ½ - ¾ cup raw honey ½ Tbsp psyllium powder (if it needs thickening) To make: Combine tahini, almond butter, and honey in a bowl. Add the rest of the ingredients and mix well. Spread the mixture into a 9 by 13 inch pa, smoothing with spatula. Place in the refrigerator until firm. Cut into triangles or bars. Recipe by Nadhirrah; email [email protected]

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Red Beet Ravioli with Yellow Pepper Puree and Cashew Cheese Serves 4 – 6 Ingredients Cashew Cheese: 2 cups raw cashews , soaked several hours 2½ Tbsp lemon juice, freshly-squeezed 3 Tbsp nutritional yeast 1 tsp grated lemon zest 2 Tbsp minced scallion 2 Tbsp minced tarragon 1 Tbsp minced parsley Unprocessed sea salt, to taste Pure water (enough to make smooth) To make Cashew Cheese: Blend everything except scallion and herbs in a food processor (Cuisinart) with the S blade until smooth adding small amounts of water if necessary. Place mixture into a bowl. Mix in minced herbs, add sea salt to taste. Ingredients Yellow Pepper Puree: 3 yellow peppers (or try with red or orange peppers) 1 Tbsp lemon juice, freshly-squeezed 1 Tbsp white part of scallion 1 tsp unprocessed sea salt 1 Tbsp olive oil ½ cup pine nuts, soaked several hours Note: if using red or orange peppers add a small pinch of ground turmeric. To make Yellow Pepper Puree: Puree in a high speed blender or Vita-Mix until smooth. Ingredients for assembly: Red beets, peeled and sliced thin on mandoline – stack the slices and cut into squares. Pistachios, (preferably Sicilian) coarsely chopped Tarragon, coarsely chopped or torn Macadamia oil, cold pressed Lemon juice, freshly-squeezed Coarse sea salt and freshly ground black pepper To assemble: Pour macadamia oil into small dish – squeeze lemon into it. Dip each beet slice in oil/lemon. Place flat on plate. Sprinkle with sea salt. Add about 1 tsp of cashew cheese on each slice. Top with another beet slice, dipped in oil/lemon. Press down gently to secure. Sprinkle with sea salt. Spoon yellow pepper puree around it and sprinkle with pistachios, tarragon, and black pepper. Recipe by Mathew of Pure Food and Wine, www.purefoodandwine.com.

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Br eakfast Sweet and Healthy Cereal Serves 2 Ingredients: 3 Tbsp golden flax seeds 3 Tbsp brown flax seeds 6 sun-dried kalamata figs ¼ cup sun-dried raisins ¼ tsp cinnamon ½ cup pine nuts for cream (see recipe for Ricotta Cheese / Cream) To make: Soak figs overnight. Soak raisins from 15 mins. to overnight (save the liquid from the soaking). Chop the figs into small pieces after soaking. In a coffee bean grinder or Vitamix, grind the dry flax seeds into meal . Mix the flax meal and the liquid from the figs and raisins in a bowl (add liquid slowly, mixing with a fork each time you put more in so that the flax meal can fluff up because it tends to clump). After the desired consistency is reached, add raisins, fig pieces and cinnamon, and then mix again. Pour pine nut cream on top and serve! Yummy!! Recipe by Katherine Narava Kaufman, www.SimplyLovingRaw.com. Crunchy Buckwheat Granola Serves up to 25 Ingredients: 4 pounds buckwheat, soaked for a few hours and rinsed ½ pound raw sunflower seeds, soaked 4-6 hours ½ pound sesame seeds, soaked 4-6 hours ½ pound pumpkin seeds, soaked 4-6 hours ½ pound flax seeds, soaked 4-6 hours 4 ounces shredded coconut 1½ Tbsp cinnamon ½ pound dried currants, not soaked 2 pounds honey dates, pitted and soaked for a few hours To make: Put dates in blender with enough water to form a paste. Combine all ingredients and hand mix. Spread evenly onto dehydrator trays covered with teflex or parchment paper and dehydrate at 105 degrees until crispy throughout ( approximately 24 hours). Note: Spread approximately 6 cups of the mixture on each Excaliber dehydrator tray. Recipe by Sherry Soria. 142

Sunshine Cereal Serves 2 Ingredients: 1 mango, or apple, or orange, peel, remove seeds and cube 1 banana, sliced 1/4 cup sunflower seeds, soaked several hours, rinsed well and lightly chopped 1/4 cup almonds, soaked 8-12 hours, rinsed well and lightly chopped 1/4 cup buckwheaties (buckwheat groats soaked 8-12 hours and air-dried or dehydrated) 1/8 cup dried cranberries (unsweetened and unsulfured) Orange Vanilla Mylk (see recipe in the Nut and Seed Milk section) To make: Place ingredients equally into 2 bowls. Add Orange-Vanilla Mylk for a nutritious and delicious way to add sunshine to your day! Recipe by Ani Phyo, www.SmartMonkeyFoods.com. Nature’s Antioxidant Blast Serves 2 or more

Ingredients: ¼ cup blueberries (frozen are OK for all berries) ¼ cup raspberries ¼ cup strawberries (organic only!) ¼ cup blackberries (omit if diverticula pockets are a problem) ¼ cup pitted cherries 1 ripe banana 1 Tbsp ground flax seeds 1 Tbsp shelled hemp seeds 1 Tbsp barley grass powder 1 tsp chlorella powder 1 Tbsp non-GMO lecithin granules ¼ tsp virgin (unprocessed) coconut oil (optional) ¼ tsp turmeric powder or a coin size slice of fresh turmeric ¼ tsp ginger powder or a coin size slice of fresh ginger, minced 1 dash cinnamon 1 dash cayenne powder (optional) or part of a fresh pepper 2 – 4 whole cloves or ¼ tsp clove powder 1 – 2 cups pure water To make: Place all ingredients in a blender and blend until smooth. Enjoy! Recipe by Craig Sommers. 143

Victoria’s Secret Ingredients: 9 ounces of purified water 2 ripe bananas 1 apple, sliced 1 tablespoon and half of chopped pitted dates 2 collard green leaves, torn into pieces To make: Place all ingredients in a blender and blend until smooth. Recipe by Arnolds Way, www.ArnoldsWay.com Mixed Fruit Spread Makes about 2 cups Ingredients: 1 large apple 1 large pear 1 large ripe banana 12 strawberries 1 tsp freshly-squeezed lemon juice To make: Peel, core and slice the apple and pear. Slice up the banana. Wash and remove the leaves from the strawberries. Place the apple and pear slices in a blender and blend on slow for a few seconds. Add the rest of the ingredients and blend again for a minute or so. Do not blend for too long or it will liquefy. Recipe by Gloria Drnjevic, [email protected].

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Yogurt Preface to Yogurt Recipes During the fermentation of traditional yogurt, a mixed culture of beneficial bacteria, including lactobacillus varieties, proliferate. Yogurt's acidity helps to inhibit the growth of bad bacteria, and its beneficial bacteria aid in replenishing beneficial intestinal flora that are essential for vibrant health. Good sterile technique is crucial when making yogurt. Since we're skipping the traditional step of boiling the milk to kill off unfriendly bacteria, and since the object here is to multiply good bacteria, we should be extra careful to keep everything as clean and sterile as possible. This is particularly important for the glass jars in which the yogurt incubates. The starter that I use is called Jarro-Dophilus + FOS (dairy free powder). It is a high-potency probiotic with 6 types of bacteria and a total of 12 billion bacteria organisms per ¼ teaspoon. It produces a great tasting yogurt. Look for it at natural foods stores. Keep it refrigerated. Other probiotic powders with different bacteria combinations may produce different flavors and results, and different amounts will likely be needed. (If you use a low potency acidophilus, use more starter). Lactobacillus (the healthy bacteria that makes yogurt) is killed above 130F, and does not thrive (but still grows) below 98F. Thai Coconut Yogurt Makes 1 quart Ingredients: ¼ tsp Jarrow-Dophilus (Using less slows down the process, using more does not make a difference.) 1 quart Thai coconut cream (Thai Young Coconuts may be dipped in a chemical bath, including formaldehyde, to kill parasites in the husk. They are not organic.) To Make Coconut Cream: Use a small knife to cut off any patches of light brown inner shell that may still be stuck to the meat. Small amounts are not a problem. You can eat these cut-off pieces, but be careful of any fragments of hard outer shell that may have come off with the coconut meat. Put the cleaned coconut meat in a blender and blend it with some coconut water to obtain a smooth and creamy consistency. You can make it as thick or thin as you want by adjusting the amount of coconut water used (both thick and thin work fine). To make Yogurt: While the coconut cream is still in the blender, gently blend in the starter (because overagitation before incubation may kill some of the bacteria and slow down the process). Pour into a "sterile" jar, to incubate. Place a chef's instant-read thermometer into the jar so that you can keep an eye on the temperature of the yogurt while it is incubating. Incubating: The most frequently recommended incubation temperature for yogurt is 110F, with the most frequently cited acceptable range being 108F to 112F. Both high and low temperatures slow down culture growth and increase incubation time. I like a very tart yogurt, so I incubate the yogurt for about 18 hours. Incubate for a shorter period if you prefer a milder flavor. You may prefer the results after only 6 hours. 145

Here are a few incubating techniques: Option 1. Electric Heating Pad: Place an 8"x8" 2" deep glass baking dish on an electric heating pad and place 4 one-quart mason jars of yogurt mixture in it along with an instant read thermometer wedged between two of the jars with the readout dial hanging off of the edge of the baking dish. I then fill the baking dish with 130F water, which immediately drops to below 100F because the jars absorb the heat. I cover the jars with another upside-down 8"x8" glass baking dish and set the electric heating pad to high. The temperature of the water bath and the yogurt slowly rises to about 105F and stays at that temperature, a bit short of ideal, but it works. Using glass baking dishes keeps the yogurt constantly visible for monitoring. You could use a large covered pot instead. Placing everything into a covered box or ice chest may help by retaining more heat. Option 2. Gas Oven Pilot Flame: Many people use a gas oven with only the pilot flame lit. If this keeps the oven temperature too high, say at about 150F, they put the glass jars in a water bath in a large pot to keep the temperature in the right range [or leave the oven door ajar]. Option 3. Excalibur Dehydrator: Place the jars into the dehydrator along with an instant-read thermometer so that you can keep an eye on the temperature in the dehydrator. Since Excalibur dehydrators run about 20F hotter than what you set them at, you will have to set the temperature dial at about 90F to get a temperature that fluctuates roughly between 108F and 112F. Flavoring: (optional): Once the desired tartness is reached, blend in sweetener (I use 1 packet of stevia powder) & fruit as desired and refrigerate immediately. How long does it last? I don't know, this stuff is so delicious that no matter how much I make, it's all gone within one day. Recipe by Mark Wisdom, www.RawWisdom.com. Acidophilus, Hazelnut, and Almond Yogurts Ingredients: 1 tsp nondairy acidophilus powder (Jarrow-Dophilus by Jarrow, is a high-potency multistrain product that I recommend) . 1 quart living almond milk or hazelnut milk (see recipe in this section) or organic unsweetened soy milk (The ingredients should be soybeans and water, nothing else. Westsoy brand in aseptic containers works great.) Thick nut milk works better than watery; be sure to strain and discard the nut skins. To make: Pour the acidophilus powder into the milk of your choice and mix well. Use a sterile mason jar or any clean glass jar. Let stand at room temperature (warmer is better) for 2448 hours or use one of the methods for incubation in the Thai Coconut Yogurt recipe. Be sure not to introduce any saliva into the yogurt with a used spoon or with your lips when tasting; it can ruin the culture. The milk will coagulate and separate. The soy yogurt can stay at room temperature for a few days after culturing but refrigerate the nut yogurts after culturing. The first batch is the starter for future batches; use a tablespoon of the thick part to inoculate the next batch. The friendly bacteria (acidophilus) will become

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specific to the medium (soy, almond or hazelnut) and grow better, achieving a creamier yogurt, with each batch. This food is very beneficial to the intestines/digestive tract and the immune system! Store-bought yogurt does not have live acidophilus cultures in it unless it says so. They pasteurize it for longer shelf life, which kills the beneficial bacteria (acidophilus). Recipe by Craig Sommers.

Nondai r y Mi l ks and Bever ages Nut and Seed Milks: Almond, Brazil, Hazelnut, and Sunflower Ingredients: Nuts or seeds of choice Pure water Sweetener of your choice, a soft date, raw agave , raw honey, or stevia 1 pinch of unprocessed sea salt To make: Place soaked almonds or hazelnuts (soak 12 hrs. and discard soak water) or sunflower seeds or Brazil nuts (soak 3 hrs. and discard soak water) in a blender, so that the nuts are even with the level of the uppermost part of the blades. Add pure water to just cover the nuts and blend until smooth. Add more water until desired consistency is reached. Sweeten to suite your taste buds with a soft date or two, raw honey or a packet of stevia powder (if you use too much stevia, it will become bitter). Strain with cheesecloth or a nut milk bag. I use a paint strainer bag from the hardware store. Make only what you will use in one day. Refrigerate. These milks will go bad after about 24 hours although they will last longer if you are making yogurt with them. Recipe by Craig Sommers. Almond Strawberry Mylk Serves 5 or more Ingredients: 3 cups almonds, soaked overnight 7 cups coconut water (pure water will do if coconuts are not available) 2 cups strawberries ¼ cup raw carob powder 2 tsp mesquite powder (optional) ½ vanilla bean, scraped or ground or 2 tsp vanilla extract ½ tsp Himalayan salt (or Celtic sea salt) To make: In two batches, blend almonds and coconut water and strain through a nut bag (or paint strainer bag or nylon mesh). Pour mylk back into blender and blend with other ingredients until smooth and creamy. (Optional: Reserve pulp, dehydrate and grind into flour.) Recipe by Tree Of Life Café.

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Orange Vanilla Mylk Yields about 4 cups Ingredients: ½ cup pecans, soaked 6-8 hours and rinsed well 1 cup raw almonds, soaked 8-12 hours and rinsed well 1/3 cup pitted dates or a cored apple for a lower gycemic index ½ vanilla bean 1 orange, peeled and sliced 1 Tbsp virgin coconut oil 2-3 cups pure water To make: Place everything in a blender and blend. Delicious nutmylk in seconds! Keeps for 3 days in the refrigerator. Recipe by Ani Phyo, www.SmartMonkeyFoods.com. Gimme Good Stuff Almond Milk Ingredients: 1½ cups raw almonds (dry measure 1½ cups (8 oz), soaked measure 2½ cups (12 oz) ½ cup (5 oz) pitted dates 1½ Tbsp flax seeds 3 quarts pure water To make: Soak almonds in pure water for 8 hours and rinse thoroughly before making milk. Blend all dry ingredients and 1 quart water until smooth. For smooth milk (our favorite!) strain milk through a milk bag (see our website). If you don’t have one, a clean nylon stocking or cotton pillowcase work fine too! We use the pulp that remains in soups, breads or crackers. You now have almond milk concentrate! Use it as is, or do what we do and dilute with 2 quarts more water. Use the milk fresh or freeze for later use. Place frozen jar into warm tap water to thaw. Shake well before using, milk will separate as it sits. Recipe by Good Stuff by Mom & Me, Raw, Vegan, Organic, Germinated, Glutenfree Good Foods! www.gimmegoodstuff.com e-mail: [email protected].

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Hemp Seed Milk Ingredients: ¼ cup shelled hempseeds (buy them in air-tight containers, not from bulk bins where they can be rancid) 1 liter pure water 1 pinch of unprocessed sea salt (optional) 1 soft date or 1 Tbsp raw honey or agave nectar or 1 packet stevia powder (do not add more stevia or it will produce a bitter taste), or sweetener of your choice To make: Place the hempseeds in a blender with just enough water to cover them and blend well. Add the rest of the ingredients and blend until smooth. Strain in a mesh strainer and drink! Refrigerate the remainder. Optional: For a thicker, more omega-three-rich milk, soak ¼ cup flax seeds for 2 hours, rinse and blend with hemp seeds. Recipe by Tenasi Rama. Raw ‘Soy’ Milk Ingredients: 1½ cups coconut water ½ cup raw rice bran To make: Mix it in the blender. Serve. Recipe by Ito. Raw Rice Dream Ingredients: 1½ cups pure water ½ cup raw rice bran 1 Tbsp raw agave To make: Mix it in a blender. Serve. Variations: Add raw carob powder, cacao, durian, or whatever else your heart desires. Recipe by Ito.

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Lemonade Refresher Yields 1 blender full Ingredients: 2 lemons, freshly-squeezed juice of ½ lemon rind (organic only) 1 pinch unprocessed sea salt 1 tsp green leaf stevia powder 1 liter of pure water (as needed to fill blender) To make: Blend to desired frothiness and enjoy chilled or at room temperature. Recipe by Shakti Parvati, www.ShaktiandtheBlueLotus.com. Lemon Melon Cooler Yields 1 blender full Ingredients: 3 lbs or ½ small water melon 1 lemon, freshly-squeezed juice of ½ tsp unprocessed sea salt 1 tsp white stevia powder 2 cups pure water (mix with ice if desired) 1 inch piece of ginger, diced To make: Place all ingredients into a blender and blend on high. Enjoy! Recipe by Shakti Parvati, www.ShaktiandtheBlueLotus.com.

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Rejuvelac Rejuvelac is a beverage full of enzymes, friendly lactic acid bacteria (lactobacilli), aspergillus oryzae, vitamins B, E, K, proteins in the form of amino acids, carbohydrates (already broken down into the simple sugars, dextines and saccharines) and minerals. Besides being a beverage, Rejuvelac can also be used to ferment seed cheeses and loaves and to keep energy soups from oxidizing so they will last the whole day. There are two methods to make Rejuvelac. The first method is an adapted version for those new to sprouting and the second is the Ann Wigmore Version. Ingredients: 1 cup soft white wheat berries ¼ cup rye berries (optional ) pure water To make, method 1: Soak berries overnight in 3 cups filtered or distilled water. Drain and rinse. Replace filtered water. Soak overnight again and up to 2 - 3 days. It is finished when it has a slightly lemony flavor. Strain the rejuvelac into another container and refrigerate. You can keep the berries and dehydrate them up for a breakfast cereal (add nuts, raisins and apples) or meal (add onions, ginger, garlic and vegetables) or make two more batches of rejuvelac. Just refill the original jar with water and allow fermenting again. Usually the rejuvelac is ready much sooner the second and third time around. To make, method 2: Soak berries 6 - 8 hours (to germinate) in a thoroughly scrubbed clean jar with filtered or distilled water. Cover the mouth of the jar with a piece of mesh and a heavy rubber band to serve as a sieve. (Use fiberglass window screening.) DRAIN, do not rinse and let sprout for 2 days. Turn the jar upside down and lean it at an angle to allow complete drainage. Keep it out of direct sunlight. Rinse and drain 2 - 3 times daily for the next two days by filling the jar with water, agitating and pouring the water out again at least 3 times in succession. The idea is to keep the berries moist and clean, but continually exposed to air. The berries will begin to sprout tails. Continue this sprouting process until the tails are approximately equal in length to the berries. Rinse the sprouts thoroughly before proceeding to the Fermentation Process. NOW POUR WATER over sprouted wheat seeds. Use about 3 times the amount of water as there are seeds. (The water is now absorbing nutrients from the sprouts) COVER JAR with wire mesh or cheese cloth and let stand at room temperature for approximately 48 hours (time will vary with room temperature). Stir and taste once each day until the water acquires a slightly sour taste. When the water tastes sour (somewhat reminiscent of lemonade/cheese/sauerkraut) it is called Rejuvelac and is ready to use. A white surface film is acceptable and desirable. Pour off liquid into another container and store in refrigerator to retard the fermentation process. It will keep for several days in the refrigerator so long as the taste/aroma/appearance remains the same. Then use leftover wheat seeds and soak again another 24 hours (the second batch will be ready more quickly than the first batch) for two more times to make two more batches of rejuvelac. Discard or compost wheat seeds when you are done. IF YOUR REJUVELAC HAS A FUNKY SMELL dump it out and start again. Wheat berries are inexpensive and it may take you a couple of times before you get it. The taste is supposed to be like unsweetened tart lemonade. Recipes by Deva Khalsa, www.thecleanse.com. 151

Sangria O’live Punch Serves: 6 Ingredients: 3 cups grapes (red or white) 2/3 cup lemon juice, freshly-squeezed 2/3 cup lime juice, freshly squeezed 1 cup orange juice, freshly-squeezed 1 cup apple juice, freshly-juiced 1 handful of fresh mint leaves 1 orange, 6 thin slices for garnish and the remainder peeled and diced 1 apple, 6 thin slices for garnish and the remainder diced 1 handful of fresh &/or frozen grapes to garnish punch bowl & keep chilled Optional: 2 Tbsp agave nectar or 3 pitted dates or 3 Tbsp raw honey or to taste or 1 cup freshly-squeezed pineapple juice To make: 1) Process the 3 cups of grapes and lemon juice in a blender until smooth. Strain out the seeds. 2) Leave 6 mint leaves for garnishing and mash the rest into a large glass bowl (or a punch bowl) using the back of a spoon to press out the mint oils. 3) Pour the mixture into the glass bowl and add the other juices and diced fruit. Stir well. 4) Refrigerate until cold. To Serve: When ready to serve, float the handful of grapes in the punch bowl. Garnish top of punch bowl with slices of the apple and orange and whole mint leaves. Serve with a slice of orange or apple on the rim of each glass and with fresh diced fruit. Keeps for 2 - 3 days in the refrigerator. Recipe by Kimberly Mac, www.thenakedvegan.com.

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Pât és, Spreads and Nondai ry Cheeses Omega Three Pâté Serves 2-4 Ingredients: 1½ cups walnut halves soaked from 4–6 hours and rinsed (taste first to make sure the nuts are not rancid) 1 cup chopped asparagus 1 medium tomato (Roma tomato recommended) ½ cup chopped parsley (stems also) 2 cloves garlic or 1 tsp asafetida powder (garlic substitute) 4 tsp fresh-squeezed lemon juice 2 Tbsp unpasteurized mellow white miso To make: Place all ingredients in a food processor and process until smooth. Recipe by Craig Sommers. Jai To The Most High Sunflower Seed Dip Serves 2-3 15 minutes + soaking time Ingredients: 1 cup sunflower seeds, soaked at least 3 hours ¼ cup lemon juice, freshly-squeezed ½ cup pure water 2 medium sun-dried tomatoes, soaked in warm water for 20 minutes 2 Tbsp Red bell pepper, diced 1 Tbsp Green onion, diced 1 Tbsp Olives, sliced thin 2 tsp basil, minced 2 tsp Italian parsley, minced 1 tsp apple cider vinegar, raw 1 tsp Nama shoyu, or to taste ½ tsp garlic, minced (optional) ¼ tsp oregano, fresh minced ¼ tsp unprocessed sea salt, or to taste ¼ tsp black pepper, ground to taste To make: 1. Drain the sun-dried tomatoes and chop them into small pieces. Place them into a large mixing bowl. 2. Place soaked and drained sunflower seeds, lemon juice, water and garlic in food processor and process until smooth.

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3. Place all ingredients in the large bowl and mix well. For best results allow to sit for a few hours before serving. Serving suggestions: Serve as a stuffing in a large tomato or red bell pepper as the main component of a large mixed green salad. It can also be served as a spread for sandwiches or in live nori rolls. Recipe reprinted from Vegan World Fusion Cuisine www.VeganFusion.com, the cookbook and ‘wisdom work’ from the chefs of the Blossoming Lotus Restaurant on Kauai, HI. www.Blossominglotus.com. Southwest Style Pâté Serves 6-8 Ingredients: 1 cup pecans or sunflower seeds (soaked for a few hours first) ½ cup chopped carrots ½ cup chopped celery ½ cup chopped broccoli ¼ cup chopped onion 1 Tbsp minced garlic 1 Tbsp nori flakes ½ Tbsp grated ginger 1 tsp sea salt (or 1 Tbsp chickpea miso) 1 tsp cumin Add some jalapeno, habanero or other chili powder, to give it a kick! (optional) ¼ cup freshly-squeezed orange juice 2 Tbsp apple cider vinegar 1 Tbsp flax oil To make: Place all ingredients except the last three in a food processor and process until smooth. Then add the last three ingredients while the processor is running, and process a little more. Recipe by Bruce Horowitz; email [email protected]. Beet Pâté Serves 4-6 Ingredients: 2 medium sized beets 1 apple 2 inches of horseradish root 1 cup parsley, chopped ½ lemon, freshly-squeezed juice of 1 tsp raw apple cider vinegar 2 Tbsp Nama shoyu or unprocessed sea salt to taste 2 tsp psyllium husk powder

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To make: Cut the horseradish into small pieces and process in a food processor with the S blade until smooth. Shred the beets and apple with a mandolin or with a food processor using the shredding disc. Set aside some shredded apples and beets for decorating the top of the pâté when finished. Place all ingredients in the food processor and process until a smooth consistency is reached. Serving suggestions: Place a scoop of pâté on a lettuce leaf or fill a Belgium endive leaf like a boat and garnish. This is Ursula’s grandmother’s recipe for springtime cleansing. She says to pay attention because it is a real blood and colon cleanser! Recipe by Ursula Horaitis, www.GoodMoodFood.com. Down-to-the-Roots Pâté Serves 2-4 Ingredients: 1 large sweet potato or yam (peeled if not organic) 1 small beet (peeled if not organic) 1 small carrot (peeled if not organic) 1 clove of garlic or ½ tsp asafetida powder 1 or 2 slices of onion or more to taste 1 Tbsp freshly-ground ginger (or less if you don’t like ginger) 1 tsp turmeric powder or 1 Tbsp fresh root ½ tsp cumin ½ tsp coriander ½ - 1 tsp unprocessed sea salt (to taste) 1 pinch of black pepper (fresh ground) 3 Tbsp cold-pressed, extra-virgin olive oil To make: Chop and then process all the ingredients in a food processor using the S blade . Suggested use: Serve as Burrito filling wrapped in your favorite leaves and topped with such delights as sprouts, avocado, and scallions, use it for dipping carrot and celery sticks or spread onto Essene bread. Recipe by Guru Beant Kamke.

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Asian Pâté Serves 6-8 Ingredients: 1 cup of raw almonds soaked for 24 hrs (to germinate) 2 cups of sunflower seeds soaked for 6 hrs (or overnight) and sprout for 1-2 days ¼ cup lemon juice, freshly-squeezed ¾ cup fresh onion, chopped 2 garlic clove s 1½ cups celery ¾ cup parsley 1½ cups red bell pepper ½ cup Nama Shoyu [or ¼ cup for a less salty taste] ½ cup dulse flakes 2 Tbsp kelp granules To make: In a food processor, process the almonds, sunflower seeds, ¼ cup of fresh lemon juice, ¾ cup of fresh onion, and 2 garlic cloves. Run the processor until the ingredients become a paste; you may need to stop the processor several times and work the mixture away from the sides of the processor bowl. Once done, put the resulting paste into a mixing bowl. Then mince and mix in the remaining ingredients: This paté is great on its own, in a nori roll with lots of fresh vegetables and daikon sprouts, as a salad topping, or whatever your imagination will come up with! Recipe by Elizabeth Michael of Couleur “Alive ” Café, www.couleuralivecafe.net. Pumpkin Seed Pate Serves 6 Ingredients: 1 pound raw pumpkin seeds (before soaking) 4 cloves garlic, medium sized To make: Soak the pumpkin seeds in pure water, in a war m place, for 16 to 24 hours. Drain and rinse the seeds. Process the soaked seeds and garlic in a food processor, using the S blade, or a high speed blender such as a Vitamix (if using a blender add a small amount of water so it blends easier). To Serve: Spread it on top of thinly sliced vegetables such as zucchini or inside of celery. Recipe by Shui Lau Neric.

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Mock Salmon Pâté Makes 4 cups Ingredients: 2 cups soaked almonds (soak overnight) 2 medium carrots ¼ cup carrot juice (about 1½ large carrots) 3 Tbsp freshly-squeezed lemon juice or more to taste (about 1 lemon) 1½ ribs finely-diced celery 4 scallions finely-chopped 2 tsp kelp powder 1 Tbsp nama shoyu or ½ tsp Celtic sea salt (or more) [I also add 2 Tbsp of dulse flakes for extra flavor] To make: Put almonds , carrots, carrot juice, lemon juice and kelp powder through a food processor using the S blade, until creamy. Add nama shoyu or salt and process a little more. Mix the chopped scallions and diced celery with the contents of the food processor by hand in a bowl. To serve: Spread onto sliced cucumber or flax crackers or place in the middle of a green salad. Recipe by Elaina Love , www.purejoylivingfoods.com. Lou-ney Tuna Serves 4 Ingredients: 2 cups almonds soaked 24 hours 3-4 ribs celery cut into bite size pieces 4-5 carrots cut into bite size pieces 1 cup fresh parsley, chopped 2 tsp kelp powder ¼ cup dulse flakes 1 tsp Celtic sea salt 2 Tbsp freshly-squeezed lemon juice To make: Place all ingredients in a large bowl and stir. Run the mixture through a Champion Juicer or a food processor using the S blade. Serving suggestions: Add chopped red onion, green onion, chopped celery or shredded carrot to pate (by hand mixing). Place pate inside of collard greens or romaine leaves or on top of cucumber slices, or inside of red bell pepper. Top with sliced cherry tomatoes and avocado. Recipe by Elaina Love , www.purjoylivingfoods.com.

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Powerful Pesto Makes approximately 2 cups Ingredients: 1 cup pine nuts or soaked pecans 1/3 cup walnuts (soaked for 3 hours and rinsed) ½ cup cold-pressed extra-virgin olive oil ¼ cup nutritional yeast 2 cups fresh basil 1-2 cloves of garlic ½ tsp fresh rosemary or ¼ tsp dry rosemary ½ tsp fresh sage or ¼ tsp dry sage ½ tsp unprocessed sea salt To make: Process everything in a food processor using the S blade until creamy. Pesto can be stored in a refrigerator for several weeks if a layer of olive oil on top of the pesto. Recipe by Christina Ott, www.BarefootBuiulder.com. No Bean Hummus Ingredients: 2 zucchinis, diced 2 lemons, either whole peeled or freshly-juiced 6-8 cloves of garlic ½ cup cold-pressed extra-virgin olive oil ½ cup raw, unsalted tahini 1 cup parsley, chopped 2-4 Tbsp Nama shoyu or unprocessed sea salt to taste To make: Place all ingredients except the tahini in a blender and mix to a thick creamy consistency. Then add the tahini and mix again. Recipe by Ursula Horaitis, www.GoodMoodFood.com.

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Living Laughing Creamy Humus Serves 4-6 Ingredients: 2 cups sprouted chickpeas ½ cup extra-virgin, cold-pressed olive oil 1 tsp flax oil (optional) 4 cloves raw garlic or 2 tsp asafetida powder 1 lemon, juice of 1 tsp unprocessed sea salt 1 Tbsp unpasteurized mellow white miso 1 Tbsp raw tahini 2½ Tbsp raw macadamia or raw cashew butter 3 Tbsp water from soaked kalamata figs (not the figs themselves). Let figs soak 6-8 hrs. To make: Place all of the ingredients into a high-quality food processor, blender or Vitamix. Blend until smooth. For optimum flavor, store in refrigerator for 24 hrs. before eating. Suggested uses: Spread into celery ribs, bok choy and red pepper quarters. Recipe by Craig Sommers. Salmon Spread Serves 6 Ingredients: 1 cup raw cashews 1 cup almonds, soaked overnight and rinsed 1 cup sunflower seeds, soaked overnight 1 rib celery ½ medium sized red bell pepper 2 sprigs scallions ½ tsp unprocessed sea salt 1/8 tsp white pepper 2 tsp nori flakes or granules 1 tsp dulse flakes or granules 1 tsp garlic, minced 2 Tbsp freshly-squeezed lemon juice 2 Tbsp cold-pressed extra-virgin olive oil 1½ tsp Nama shoyu To make: Place cashews, salt, pepper, nori, dulse, garlic, lemon juice, olive oil, Nama shoyu, and bell pepper in a food processor. Run on high until smooth. Place remaining ingredients in the food processor. Run on high until semi-smooth and still a bit grainy. For best flavor, refrigerate several hours before serving. Recipe by Brad Wolff, Vegan Food Scientist/Product Developer; email [email protected].

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Ricotta Cheese / Cream Ingredients: 1 cup pine nuts 1 cup water dash of unprocessed sea salt (optional) To make: Process nuts and water in a blender. Pour contents of blender into a sprouting bag (a paint strainer bag works well and is available at a hardware store) and squeeze out the liquid (if nothing is left in the bag you processed the nuts too long). The liquid is pine nut cream and is excellent on breakfast cereal. The ricotta cheese is what is left in the bag. Add salt if desired. Recipe by Craig Sommers. Spreadable, Delectable Cheese Ingredients: 2 cups raw macadamia nuts (check for freshness) 1 cup pine nuts 1 lemon, juice of 1 tsp unprocessed sea salt (or less if salt is not desired) To make: Place the nuts, salt and the juice of the lemon in a high-quality food processor, or vitamix (tamper needed for vitamix). Blend until smooth. Eat very soon and refrigerate any leftovers in a sealed container. Variations: Add a small amount of turmeric powder for yellow cheese or add any spices desired. (I have used 2 cups pine and one cup macadamia with excellent results.) Dehydrate for hard cheese! Keeps in refrigerator for at least two weeks. Recipe by Jackie Graff, www.SproutCafe.com. Live "Sour Cream" Serves 4 Ingredients: 2 cups raw cashews or macadamias (soak nuts for a few hours before using) ½ cup lemon juice, freshly-squeezed ½ tsp unprocessed sea salt To make: Using the S blade, process all ingredients in a food processor. If using a blender instead of a food processor, add ¼ cup of pure water. Recipe by Amy Rachelle, www.AmyRachelle.com.

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Cheddar Cheese Slices Yields 2 trays in an Excalibur dehydrator Ingredients: 3 cups hulled sesame seeds (soaking optional) 1 - 2 cups pure water 1 cup red bell pepper, chopped ¼ cup freshly-squeezed orange juice (the sweeter the orange the better) 1/8 cup freshly-squeezed lemon juice 1 Tbsp fresh garlic, minced 1 Tbsp fresh turmeric, minced or 1-2 tsp turmeric powder 1 Tbsp flax oil 1 Tbsp Celtic sea salt (it needs the full 1 Tbsp) 1 Tbsp chopped onion ½ tsp fresh ginger, peeled and minced Hot chili to taste (optional) ½ tsp ground white pepper (optional) ½ tsp coriander (optional) To make: In a food processor with the S blade, blend until creamy (start with one cup water, it may not need both cups). The mix will taste slightly bitter, but dehydration should cause the orange juice to sweeten it. It is an option to add extra sweetener at this time. Spread 1/8-inch thick onto Teflex sheets and dehydrate until chewy. This recipe needs longer food processing time and dehydration time than most. Recipe by Bruce Horowitz; email: [email protected].

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Pi zza Crust, Spr outed Br ead, and Crackers Pizza Parlor Crust Makes 2 Crusts Ingredients: 1½ cups almonds (soaked 12 hours) 1 apple (deseeded and quartered) ¼ cup extra-virgin, cold-pressed olive oil 1 Tbsp Celtic sea salt 1½ Tbsp Italian seasoning (Frontier Herbs makes an organic one) 1¼ cups flax seeds (ground into meal) 1/3 cup pure water To make: In a food processor, using the S-blade, process the almonds on the highest setting. Add water, oil, salt and apple. Blend for 1 minute. Add herbs and then slowly pour in flax meal while machine is on. Mixture will begin to clump together. Continue to blend until mixture resembles a ball of dough. Section dough into 2 balls (more for smaller crusts). Place one ball on teflex (or onto parchment paper) and use wet fingers to spread dough around into pizza-shaped circle. Dough should be ¼ inch thin. Form crust by folding edges over. Dehydrate for 12 hours at 99 degrees (flip over after a few hours and remove Teflex sheet or parchment paper). To make pizza, top with marinara (see recipe in Entrée section), macadamia-pine nut cheese (see recipe in Cheese section) and toppings (onions, red peppers, olives…). Recipe by Karen Parker. Italian Essene Bread / Breadsticks Fills about 4 trays in a dehydrator (depending on thickness) Ingredients: 5 cups sprouted kamut berries 4 cups sprouted spelt berries 2½ cups sprouted sunflower seeds ½ cup soaked pumpkin seeds (soak for a few hours) ½ sweet onion chopped finely ½ cup onion sprouts or any other sprouts (alfalfa, radish, clover…) ¼ cup fresh basil leaves finely chopped 2 Tbsp Italian seasoning (Frontier makes an organic one) 2 tsp unprocessed sea salt 1 Tbsp kelp powder To make: Place all ingredients in a large mixing bowl and spoon-mix very well. Processing the mixture is not easy unless the correct machine is used because the gluten in the grains clogs most machines and can burn out the motor. Process small amounts at a time if using a food processor or a Vitamix. With this method, check to be sure that all grains have been crushed; if just one is left uncrushed, it will be a hard piece in the finished bread that 162

can be unpleasant to eat. The easiest way to process the mix into dough is with a corkscrew type of food processor such as the Omega 8001 or 8002 or 8003 juicer using the blank plate instead of the screen. I have used an old hand-crank meat grinder with great success for years! Spread thin on dehydrator trays lined with parchment paper using a spatula or if using the Omega 8001 or 8002 or 803 juicer, the processed dough comes out perfectly for bread sticks (form into pretzels or any fun shape)! Dehydrate at 99 degrees for at least 12 hrs. or until dry. Dehydration time depends on many factors; the relative humidity (the higher the longer it takes), the ambient temperature and the thickness of the bread. I prefer to “cook” my bread in the sun when possible. For years I have prepared Essene bread in my camper and “cooked” it on the dashboard with the sun coming through the windshield. In New Mexico where the humidity is 20-30% and the elevation is 5000 feet above sea level, the bread is ready in a few hours. In the New England area, the same bread will take 2 days and acquires a fermented taste! Flip the bread over when it becomes dry enough to do so. Store the bread in a sealed container or zip-lock bag and refrigerate for optimum taste and nutrient retention. Essene bread is considered to be a fermented food by some and will continue to ferment if not fully dry and left out at room temperature. When fully dry, the bread can stay at room temperature for months. Of all the grains, I have found that Kamut is the best tasting, least likely to mold, and easiest to process (because of its softness). I encourage you to experiment with different spices and herbs. Endless recipes wait to be discovered! Recipe by Craig Sommers (idea taken from the Essene Gospel of Peace). EZ Essene Bread Ingredients: 1 cup sprouted kamut berries (or wheat berries or spelt berries) Spice as desired or not at all (refer to the Italian Essene bread recipe for ideas). To Make: Follow directions in the Italian Essene Bread recipe. Recipe by Craig Sommers.

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Flax Crackers, Pizza Flavored Ingredients: 1 cup flax seeds (either brown, gold or a mix of both!) 1½ cups pure water 1 Tbsp Italian seasoning 1 tsp unprocessed sea salt (optional) To make: Soak the flax seeds in water for at least 4 hours, but not more than 8. After soaking, mix the gelatinous seeds (pour off extra water) with the spices (or spices of your choice). Spread the mixture out on dehydrator trays lined with parchment paper or Teflex. The thickness that wo rks best is between 1/8- and ¼-inch thick. Dehydrate at 100 degrees for about 24 hours or until crispy. I recommend flipping the crackers over when they become dry enough to do so. Recipe by Craig Sommers. Russian Rye Crisps Yields 4 trays Ingredients: 5 cups sprouted rye 2 cups chopped red onion 2 cups chopped green cabbage 3 Tbsp kelp powder 4 Tbsp dulse flakes 3½ cups pure water Toppings: (optional) Dulse flakes Caraway seed Finely chopped red onion To make: In a blender, combine all ingredients except the toppings. Blend well until a thick batter is achieved. Pour onto a dehydrator tray using a Teflex sheet or unbleached parchment paper beneath. Draw lines in the spread batter to form a pattern for separating the finished crackers. Sprinkle on desired toppings. Dehydrate at 105 degrees overnight. Flip and dehydrate until completely crisp. Store in an airtight container or bag when completely dry. Recipe by Kelly Serbonich, www.13ks.wholefoodfarmacy.com.

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Onion Flat Bread with Nut Cream Topping Ingredients for bread: 2 cups sunflower seeds, soaked 3 hours and rinsed 2 cups almonds, soaked overnight and rinsed (they may also be dehydrated after soaking) 1 cup buckwheat groats, soaked for 1 hour and rinsed (dehydrating is optional) 1 lemon, freshly-squeezed juice of 3 Tbsp Nama shoyu or a dash of unprocessed sea salt Ingredients for nut cream: 1 cup raw cashews or raw macadamia nuts 1 lemon, freshly-squeezed juice of 1 tsp mustard (see recipe in condiment section) 3 Tbsp Nama shoyu or a dash of unprocessed sea salt or herbamare ¼ cup cold-pressed extra-virgin olive oil 2 cups pure water 1 white onion, diced and marinated from 2 hours to overnight in a 50 / 50 mixture of Nama shoyu and pure water. (The strong essential oils are no longer present after marinating the onion and all that is left is a mild enjoyable flavor.) Ingredients for decoration: 1 bunch parsley, chopped To make bread: Using a food processor with the S blade, process all the bread ingredients into dough. Press the dough into flat, square or round, thin (1/5 inch) patties using two plastic sheets (teflex dhydrator sheets work well.) Dehydrate (without teflex sheet) for about 8 hours. To make cream: Blend all ingredients except the onion and its marinade in a blender to achieve a creamy consistency and then place into a bowl. Drain onions well by squeezing the marinade out with your hands. Then add the onions to the cream and mix them in with a spoon. To serve: Spread the nut cream onto the dehydrated flat bread, decorate with parsley and serve. This type of onion flatbread comes from Germany and France where it has been traditionally baked in a wood-fired oven. Recipe by Ursula Horaitis, www.GoodMoodFood.com. Igor’s Crackers Makes about 16 crackers Ingredients: 3 ribs celery 1 large onion 2 tomatoes 2 cups flaxseed 4 cloves of garlic 1 tsp Celtic salt 1 tsp caraway seed 1 tsp coriander seed 1 cup pure water

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To make: Grind 2 cups flaxseed in a coffee bean grinder or dry Vitamix. In a high-speed blender or Vitamix, blend the rest of the ingredients (excluding the flax meal). Add the flax meal to the mix and blend again until a slippery flax gel is formed (the mix should not be dry). Place the mix in a bowl, covered with cheesecloth or a towel and let it sit overnight at room temperature to ferment slightly. If a more sour taste is desired, ferment 2 – 3 days. Use a spatula to spread onto nonstick dehydrator sheets. Divide into squares of desired size. For soft crackers, dehydrate 16 hours, then flip and dehydrate for 4 more hours. For crispy crackers, dehydrate until crispy. Keep crackers refrigerated. Recipe by The Raw Family, www.rawfamily.com. Blueberry Hemp Lembas (These are the magical breads that the elves gave Frodo to nourish him on his journey in the Lord of the Rings.) Ingredients: 1½ cups hulled hemp seeds 1 cup sprouted buckwheat 1 cup sprouted quinoa 1 cup soaked or sprouted sunflower seeds ¾ cup soaked pumpkin seeds ¾ cup soaked sesame seeds (hulled) ¾ cup soaked flax seeds 1 cup shredded coconut (sugar free) 2 cups pitted dates 2 cups fresh or frozen blueberries To make: Soak all the ingredients that require soaking for about 3 hours. Using a food processor with the S blade, process a third of the buckwheat, quinoa and sunflower seeds and all of the dates to create a paste. Add the rest of the ingredients, except the blueberries, to the paste and hand mix. Stir clockwise 13 strokes, then counterclockwise 13 strokes, and repeat while imbuing the lembas with the power to nourish, sustain and liberate all who eat them. Use more or less shredded coconut to make mixture sticky. Spoon onto dehydrator sheets, traditionally in triangles, and press three blueberries on top of each lembas. Dehydrate until almost dry, or very dry for longer journeys. Recipe by Tenasi Rama.

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Entrées Linguini Parody with White Truffle Cream Serves 6 Ingredients: 1 ounce dried porcini mushrooms 1 cup water 8 medium zucchini, cut into long strips 2 tsp solar-dried, natural sea salt Ingredients for sauce: ½ cup pine nuts, soaked 2 hours ½ cup cashews, soaked 2 hours 2 tsp white truffle oil 2 Tbsp freshly-squeezed lemon juice 1 Tbsp fresh dill 1 Tbsp nama shoyu 1 Tbsp agave nectar ¼ tsp white pepper Ingredients (other): 1 Tbsp dulse flakes 1 Tbsp kelp powder ¼ cup kombu, soake d 20 minutes and finely diced 1 cup Roma tomatoes, finely julienned ½ cup red onion, finely julienned ½ cup yellow bell pepper, finely julienned ¼ cup capers ¼ cup minced parsley, for garnish fresh ground pepper, to taste To make: 1. Combine dried porcini mushrooms with water to allow them to soften for 1 hour. 2. While the mushrooms are soaking, cut the zucchini into long thin strips resembling linguini (a Spirooli is perfect for this application). Sprinkle the salt on the zucchini noodles, toss well several times, and set aside. 3. After one hour, drain the mushrooms, reserving the water for use in the sauce. Dice the mushrooms and set aside. 4. Combine the ingredients for the sauce in a blender adding a small amount of the mushroom soaking water, as needed, to make a very thick creamy sauce. 5. Drain the zucchini noodles thoroughly (the salt will have drawn out some water), gently squeezing the noodles to remove more liquid, and then toss with the sauce and other remaining ingredients. 6. Garnish with minced parsley and a sprinkle of fresh ground pepper. Recipe by Cherie Soria, www.rawfoodschef.com.

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Portabella Croquettes Serves 6 Ingredients: 1½ cup almonds (soaked 10-12 hours) 1½ cup walnuts (soaked (10-12 hours) 1 cup pine nuts 3 portabella mushrooms diced and marinated in 2 Tbsp Nama Shoyu and ¼ cup olive oil 3 ribs of diced celery ¼ cup of red onion minced 1/3 cup of cherry tomatoes halved 1/3 cup of broccoli florets small 1½ Tbsp thyme, dried 1½ Tbsp sage, dried 1/3 cup basil, fresh torn 3 Tbsp oregano, fresh, minced 2 Tbsp freshly-squeezed lemon juice 1 Tbsp chili powder ½ Tbsp Celtic sea salt 1 dash of cracked black pepper To make: Homogenize the nuts and seeds in a food processor with the S blade. With the exception of the marinated portabella mushrooms, hand-mix the remaining ingredients with the homogenized nuts and seeds. The marinated, diced portabella mushrooms will be soft; toss them into the mix, including the excess marinade. Thoroughly hand-mix together all ingredients. Form into ½ dollar size patties and dehydrate at 105 degrees for 4-6 hours. Recipe by Chad Sarno, www.RawChef.com. Red Chili Croquettes with Cilantro Aioli Serves 6 Ingredients for croquettes: 1 cup almonds, soaked 10-12 hours 1 cup walnuts, soaked 10-12 hours ½ cup sunflower seeds, soaked 10-12 hours ½ cup chopped cilantro leaves 1/3 cup diced red bell pepper 1/3 cup diced Fresno chilies (approx. 5 chilies) 3/8 cup diced yellow onion ¼ cup green onions, rough minced 3 Tbsp chopped parsley 4 cloves garlic 1 cup sun-dried tomatoes, soaked 1-2 hours 3 Tbsp dark miso 1½ Tbsp freshly-squeezed lemon juice 2 Tbsp olive oil 168

2 Tbsp minced jalapeno 2½ Tbsp chili powder 1 Tbsp cumin 1 tsp garlic powder ½ tsp onion powder ½ tsp Celtic sea salt or to taste ¼ tsp chipotle chili powder Ingredients for Cilantro Aioli: 1½ cups Thai coconut meat ½ cup raw cashews, soaked 2 Tbsp olive oil 1 Tbsp freshly-squeezed lemon juice ½ Tbsp date paste 2 cloves garlic 1 tsp chopped shallots 1 tsp unprocessed sea salt 2 Tbsp minced cilantro chives to garnish To make croquettes: Soak sun-dried tomatoes until they are very soggy. Place the soaked and rinsed almonds, walnuts and sunflower seeds and the cilantro and parsley in a food processor. Using the S blade, blend leaving a slightly chunky consistency. Remove nut mixture and place into a mixing bowl. Hand mix red bell pepper, Fresno chilies, onion, and green onion into the nut mixture and set aside. Place the remaining ingredients into the food processor and blend into a thick paste. Add the paste to the nut mixture and hand mix thoroughly. Using a tablespoon, scoop out the mixture and form it into patties. Place patties onto a non-stick drying sheet and dehydrate at 145 degrees for 1 hour and then an additional 4 hours at 105 degrees. (To use as taco meat, just spread it onto a non-stick drying sheet and dehydrate.) To make aioli: Blend all ingredients except cilantro until smooth. Hand mix in cilantro and chill before use. To assemble: Using a pastry bag or squeeze bottle, place a dollop of aioli on top of each croquette. Sprinkle with chives. Recipe by Joshua McHugh, www.livingintentions.com. Pesto Lasagna Serves 8 to 12 Ingredients for the marinade: 4 cups pure water 1 cup cold-pressed extra-virgin olive oil 1 cup fresh basil, torn ¼ cup Nama shoyu 1 lemon, freshly-squeezed juice of 2 cloves garlic, minced or pressed 1 Tbsp ginger, grated Ingredients for the vegetable layers: 1 yellow bell pepper, sliced thin 169

1 red bell pepper, sliced thin 1 orange bell pepper, sliced thin 3-4 portabella mushrooms, sliced thin 4 zucchini, sliced thin 4 yellow squash, sliced thin Ingredients for the pesto: ½ cup pine nuts 4-5 cloves garlic ½ cup fresh cilantro ½ cup fresh basil 3 Tbsp Nama shoyu 2 Tbsp freshly-squeezed lemon juice 2 cups tomato, chopped Ingredients for the cheese dip: 2 cups cashews soaked for 4 hours or longer 2 cups pure water 1½ - 2 cups fresh dill Herbamere seasoning salt To marinade: In a large bowl, mix together all of the ingredients for the marinade. To make vegetable layers: 1. Add all of the ingredients for the vegetable layers to the bowl of marinade. Add in enough water to cover (a few cups). 2. Marinate for a couple of hours or overnight. 3. Drain the vegetables. To make the cashew cream cheese dip: 1. Place half of the water into a blender and slowly add the cashews. Add water as needed, until all of the cashews are gone. Keep this thick by adding a few cashews at a time until the blender is no longer able to turn over. 2. Add dill and Herbamere to taste. To make the pesto: 1. Place all ingredients, except for the tomato, in a food processor and blend well until blended, but still chunky. 2. Add tomatoes and pulse chop a few seconds until well blended but not soupy. To assemble: 1. In a lasagna pan, layer the zucchini on the bottom of the pan just slightly overlapping each other. 2. On top of the zucchini, layer the yellow squash in the same manner. 3. Pour pesto on top of squash and spread evenly the length of the pan. 4. On top of the pesto place another layer of the squash, (just one layer, alternating the two types of squash). 5. On top of the squash layer, place a layer of the mushrooms. 6. Pour dill cream cheese dip over the previous layers and spread evenly throughout the length of the pan. 7. Add another layer of squash on top of the dill cream cheese dip 8. Place a layer of all of the peppers on top of the squash. 170

Note: This lasagna is best when you let it stand for a few hours to allow the flavors to mingle. I’ve been making this dish for years. It’s delicious, with a lighter taste than the cheese and sauce lasagna. Smooth and flavorful, this dish is also lovely to look at! Recipe by Alissa Cohen, www.AlissaCohen.com Walnut Mushroom Loaf Serves 8 Ingredients: 2½ cups walnuts, soaked overnight and rinsed ½ cup almonds, soaked overnight and rinsed 1 cup pumpkin seeds, soaked overnight and rinsed 2 cups portabella mushrooms, marinated in Nama shoyu for 15 minutes 1½ cloves of garlic ¾ cup celery, chopped 1 cup red bell pepper, chopped 1¾ cup carrot pulp (what is left after juicing carrots) or rolled oats ½ cup yellow onion, chopped 1 jalapeno pepper, seeds removed ¼ cup fresh rosemary leaves 1 Tbsp ginger, minced ¼ cup dried parsley 1 tsp cumin powder ½ Tbsp Celtic sea salt ½ cup cold-pressed extra-virgin olive oil To make: Chop the vegetables first and mix all the ingredients a bowl, add the onions last (use the mushrooms but not the shoyu). In a high quality food processor, such as a Cuisinart, add 3-4 cups at a time and process until well blended. Scoop out ½ cup at a time and form that into a personal size loaf. Place the 8 loaves on a teflex or parchment-paper covered dehydrator sheet. Dehydrate at 95 degrees for 6 hours. Serve and enjoy! Recipe by Cilantro Live, www.CilantroLive.com. Vegetable Nut Loaf Serves 4-6 Ingredients: 1 cup raw cashews or walnuts (soak walnuts 4 hours and rinse) 1 cup c arrots, grated 1 cup celery, chopped to ¼ inch square pieces ¼ cup cabbage, shredded ¼ cup onion, Spanish or Vidalia ½ tsp garlic, minced ¼ tsp thyme leaves, dry ¼ tsp basil leaves, dry ¼ tsp unprocessed sea salt 1/8 tsp black pepper 171

1 tsp freshly-squeezed lemon juice To make: 1) Place nuts into food processor and run on high until smooth. 2) Place into large bowl. 3) Add remaining ingredients and mix well, adding water if necessary to make it hold together. 4) Press into a loaf pan and refrigerate at least 3 hours before serving. Recipe by Brad Wolff, Vegan Food Scientist/product developer; email: [email protected] Christina’s Living Cashew Curried Veggies Serves 4-6 Ingredients for curry sauce: 2 medium tomatoes 2 cloves of garlic or 1 tsp asafoetida powder 1 Tbsp freshly-squeezed lemon juice 1 Tbsp raw honey or one packet of stevia powder 1 Tbsp freshly-grated ginger or ½ tsp powder (do not add more stivia or a bitter taste will occur) 1 Tbsp freshly-grated turmeric or 1 tsp turmeric powder 1 tsp unprocessed sea salt 1 can of preservative -free coconut milk (cream of coconut) or the meat and some liquid (milk) from young coconuts totaling 13 oz. after blending (blend until the texture is that of heavy cream) 5 tsp curry powder 1 cup raw cashews that have been soaked from 4 to 6 hrs and rinsed To make: Place all ingredients, except cashews, in a food processor or blender and process until smooth. Suggested use: Pour curry mix over the following raw veggies or veggies of your choice and the soaked cashews . Ingredients for Veggies: ½ bunch of broccoli, chopped into small pieces ½ head of cauliflower, chopped into small pieces 1 large tomato, diced 1 large red pepper, diced ¼ cup onion sprouts or any desired sprouts ½ sweet onion, finely chopped 2 Tbsp chopped leaks or scallions ¼ bunch of chopped cilantro Recipe by Christina Ott, www.BarefootBuilder.com.

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Thai Vegetables in Coconut Sauce, "Phak Tom Kati" Ingredients: 1 cup coconut cream (see Thai Coconut Yogurt recipe for directions on making) ½ cup garden peas ½ cup long beans (green beans), broken into 2" pieces ½ cup mushrooms, sliced 1 cup cabbage, shredded 2 tablespoons shallots or purple onions, sliced finely 1 tablespoon Nama Shoyu 1 tablespoon raw agave 1 tablespoon habanero or birdseye chilis, finely sliced 1 tablespoon green peppercorns ½ teaspoon lime zest (or shredded Kaffir lime leaves) To make: In a blender pour the coconut cream and mix in the agave, Nama shoyu, and lime zest. Add the shallots and pepper, and gently blend for 1-2 minutes until aromatic. Taste for the balance of sweet and salty, and adjust if necessary. Pour into a large bowl and add the vegetables. Allow to marinate for a few hours or overnight. Serve with either raw vegetable noodles or as is. Recipe by Dorit, www.SerenitySpaces.org. Shrimp Brazil Serves 4 Ingredients: 2 cups Brazil nuts, soaked in filtered water overnight 6 oz. young coconut meat ½ medium onion ½ tsp Celtic sea salt ¼ cup finely chopped cilantro 1 tsp minced garlic 1 tsp minced ginger To make: 1) Drain and rinse the Brazil nuts. 2) In a food processor, blend first 4 ingredients until creamy. 3) Transfer to a bowl and add in by hand cilantro, garlic and ginger. 4) On an unbleached parchment paper or teflex-lined dehydrator tray, shape into shrimp-like figures and dehydrate at 95 degrees F. for 4 hours, then turn over, remove teflex or parchment paper and continue to dehydrate for another 2 to 4 hours. Recipe by Rho, www.RawFoodInfo.com.

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Perfectly Healthy Pizza Ingredients for crust: Italian Essene bread for crunchy crust (see recipe earlier in this chapter) or Pizza Parlor Crust for soft crust (see recipe earlier in this chapter) Ingredients for cheese: (makes enough for 4 slices) 1 cup raw almonds ½ tsp unprocessed sea salt 2 Tbsp freshly-squeezed lemon juice To make cheese: Soak raw almonds for 12 to 24 hrs. Rinse almonds and place them with lemon juice in a blender. Slowly add pure water until the water level is just under the level of the uppermost portion of the almonds, add the salt and process until creamy. Spoon the mix onto the Essene bread and dehydrate at 100 degrees for about an hour. Sauce: After the cheese has dehydrated, s poon on the marinara sauce (see Veggie Noodle Marinara recipe in this chapter). Then let the sauce warm on top of the pizza in dehydrator for ½ hr or so. Toppings: Add diced onions, tomatoes, olives, red peppers, sprouts and mushrooms (mushrooms are best when marinated in Nama Shoyu for several hours) to taste. Recipe by Craig Sommers. Veggie Noodle Marinara Serves 4-6 Ingredients for marinara sauce: 4 medium tomatoes 2½ Tbsp sun-dried tomato powder ¼ small red beet (the beet is to achieve a red colored sauce; without it, it does not look appealing) ¼ small red onion 2 cloves garlic or 1 tsp asafoetida powder 2 dates (pitted) 2 Tbsp Italian seasoning (Frontier makes an organic one) 1¼ tsp unprocessed sea salt 1/8 tsp cayenne pepper 1 lemon, juice of 1 cup fresh basil (¼ cup chopped) ½ cup parsley (¼ cup chopped) To make sauce: Place ingredients in a food processor or blender and process. Add chopped herbs near the end of blending for a chunky sauce. Ingredients for noodles: 1 large zucchini 1 medium beet 174

1 small daikon radish 1 small sweet potato 1 small jicama (my favorite) To make noodles: With a Spiral Slicer or a Spirooli, spin the sweet potato, beets, zucchinis and daikon radish into noodles. The spiral slicer makes angel hair style noodles and the Spirooli makes thicker noodles. Both of these machines make noodles that are very long. I suggest cutting the noodles up with a knife on a cutting board for a less messy meal. For a change, try using Christina’s curry sauce or her French dressing recipe on the vegetable noodles! To serve: Spoon the marinara on top of the veggie noodles and eat! Recipe by Katherine Narava Kaufman, www.SimplyLo vingRaw.com. Pasta with Alfredo Sauce Serves 6 Ingredients for sauce: 1½ cups raw cashews, soaked for a few hours to soften ½ cup pine nuts 1 cup peeled and cubed zucchini (about ½ of a zucchini) 1½ Tbsp fresh oregano leaves, finely chopped, or 1¼ tsp oregano powder ¼ - ½ cup cold-pressed extra-virgin olive oil ½ - ¾ tsp Celtic sea salt 2 cloves garlic 1 tsp freshly-squeezed lemon juice ¼ cup fresh or soaked shitake mushrooms (soak for 3-8 hours) ½ cup water from the soaking of dry shitake mushrooms if available (optional) 1½ cups pure water 2 scallions, finely chopped 3 baby portabella mushrooms or ½ large portabella mushroom sliced very thin To make sauce: Place all the sauce ingredients, except the scallions and baby portabella mushrooms, into a high-powered blender and blend until very smooth and creamy. Hand-mix the scallions and portabella mushrooms into the sauce, sprinkling a few of the scallions on top for a garnish. To serve: Serve on vegetable pasta as described in the Veggie Noodle Marinara recipe. Zucchini noodles are especially good with this sauce. Peel the zucchini before you spiralize it. Recipe by Christina Ott, www.BarefootBuilder.com.

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Macaroni and Cheese Serves 4-6 Ingredi ents: 2 large peeled yams 1½ cups pine nuts 2 Tbsp turmeric powder ¼ cup cold-pressed extra-virgin olive oil 1/3 cup pure water ½ tsp unprocessed sea salt (optional) 1 lemon, juice of 2 Tbsp unpasteurized mellow white miso (Hawaiian) for less salty flavo r, or 3-4 Tbsp of any other unpasteurized miso for stronger flavor To make macaroni: Using a mandolin slicer, carefully make as many lengthwise thin slices as you can from the peeled yam. Then stack the slices and slice them into small rectangular shapes. Do this with both yams. Put the squares into a bowl or Pyrex glass pan. Drizzle with olive oil and squeeze the lemon juice on top. Sprinkle the sea salt on top and mix the yams until they are all covered in the olive oil mix. Set aside and allow to marinate. To make nacho cheese sauce: Blend all remaining ingredients in a Blend-Tec Champ HP-3 blender or any high speed blender. Then pour the sauce over the yams and mix evenly with a fork; the yams will get curly naturally. Enjoy the dish right away or let it sit longer for a softer and more "cooked" taste. Refrigerate leftovers; they will last for a few days in the fridge. Recipe by Bryan Au, author of Raw in Ten Minutes, www.rawinten.com. Bodacious Veggie Burgers Makes about 12 burgers Ingredients: 3½ cups carrot pulp from a juicer (not the juice) 3 cups portabella mushrooms (chopped) 1 cup almonds (soaked overnight and rinsed) ½ cup sweet onion (chopped) 5 tsp minced garlic or 2 tsp asafoetida powder ¼ cup cold-pressed extra-virgin olive oil 4 Tbsp unpasteurized mellow white miso To make: Place the soaked almonds in a food processor using the S blade and process well. Mix all ingredients in a large bowl (including the processed almonds). Place half (or less) of the mix in the food processor at a time, and process until smooth. Mix the processed ingredients by hand in the bowl one more time to ensure an even mix. Form patties and place on parchment paper in the dehydrator at 100 degrees for as many hours as it takes to get to the desired hardness. Flip burgers after 6 hours. Recipe by Craig Sommers.

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Buckwheat Gnocchi Ingredients: 2 cups buckwheat, soaked 1 cup Brazil nuts or pecans, unsoaked 2 cups parsley or cilantro or spinach 1 Tbsp unprocessed sea salt (or to taste) ½ lemon, freshly-pressed juice of 1-2 cups pure water To make: Place nuts in a blender with lemon juice, salt, and just enough water to cover the nuts. Blend to a creamy consistency. Add buckwheat and blend until smooth. The mixture needs to be t hick, so add more nuts if the mixture is runny. Pour the mixture into a bowl. Cut the greens into very small pieces. This may be done in a food processor using the pulse button. Add the greens to the buckwheat dough and mix with a spoon. Optional: At this point you may add garlic, onions, or other spices, but authentic Italian gnocchis are kept very simple. To complete: Fill a large nozzled pastry bag with the mix and squeeze long strips onto a dehydrator screen. Cut the strips with a knife or spatula into desired sizes. With a spoon, press each gnocchi’s in its center to give them a rounded shape. Dehydrate for approximately 4 hours and serve warm with Creamy Garlic Sauce (see sauce section) or the sauce of your choice. Recipe by Ursula Horaitis, www.GoodMoodFood.com. Herbed Coconut Unturkey with Herb Stuffing Serves 4 Ingredients: 1 cup red pepper, diced small 1 cup Brazil nuts (soaked 3 hours and rinsed) ½ cup fresh cilantro, chopped ¼ cup cold-pressed extra-virgin olive oil 1 tsp thyme powder 1 tsp sage powder 2 cloves garlic 1 tsp Celtic sea salt 1 cup corn off the cob 2 young Thai or green coconuts, cut the meat into medium-sized oval shapes To make: In a food processor with the S blade, process all the ingredients except the coconut meat and red pepper. Hand-mix the processed ingredients with the red pepper. Make a sandwich with the coconut pieces as the bread, and the mixture as the filling. Warm in a dehydrator for 1-2 hours. Recipe by Shanti Devi Michal ; email: [email protected].

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Bombshell Burritos Serves 4 Ingredients for filling: 2 cups sunflower seeds, (unsoaked) ½ cup sun dried tomatoes, rehydrated 1 large tomato 1 tsp unprocessed sea salt ¼ teaspoon paprika powder 2 tsp cumin 6 Tbsp chile powder ¼ cup cold-pressed, extra-virgin olive oil 3 cups pure water Ingredients for topping: 1 cup diced tomato minced cilantro Ingredients additional : 1 head romaine lettuce Live “sour cream” (see Nondairy Cheeses section) Guacamole To make: Grind sunflower seeds in blender. Blend remaining filling ingredients separately, add to ground seeds. Add more seeds if too runny or a little water if too thick. Best if it sits for a few hours in the fridge, covered. Spread mixture onto romaine leaves. Top with guacamole, live "sour cream," diced tomatoes, and cilantro. Recipe by Amy Rachelle, www.AmyRochelle.com.

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Collard Chiffonade Yields 2 cups Ingredients: 12 - 15 small collard green leaves, or any dark leafy greens 2 Tbsp cold-pressed grapeseed oil 1 Tbsp cold-pressed walnut oil 1 pinch Celtic sea salt ¼ cucumber, sliced on angle ¼ yellow squash, sliced on angle ¼ zucchini squash, sliced on angle 2 Tbsp bok choi kim chi 4 leaves purslane or parsley sprigs 1 large navel orange, thinly sliced 1 large Meyer’s lemon, thinly sliced 3 Tbsp shelled hemp seeds To make: 1. Rinse well and de-stem all leaves (collard or greens of your choice) 2. Tightly roll and cut chiffonade style (tiny cuts) across the rolled leaves. 3. Place in glass or wooden bowl. Add oils and pinch of unprocessed sea salt. With both hands, massage leaves until they appear to be sautéed. To serve: On a 6 - 8 inch plate place (in 12 o’clock position) one orange slice and one lemon slice. Mound greens on top of citrus. At 8 o’clock place angle cut cucumber, layer on top with yellow squash then zucchini. At 6 o’clock arrange by choice the kimchi and purslane. Sprinkle hemp seeds on top and garnish with an edible flower of your choice. This dish is better when served shortly after preparation. Recipe by Aqeel Kameelah of Nova Community School

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South American LifeFood “Ceviche” Boats in Mango Chutney Glaze Serves 4 Ingredients for ceviche: 10 – 12 fresh shiitake mushrooms 3 - 4 lemons or 4 - 5 limes, freshly-squeezed juice of 1½ tsp Celtic sea salt ½ tsp crushed black pepper 1½ Tbsp raw apple cider vinegar ½ red onion, finely chopped 1 handful fresh parsley or cilantro, finely chopped 1/8 cup of pure water 1 small clove garlic, finely chopped, (optional) Ingredients for mango chutney: ½ ripe mango 1 tsp. raw unfiltered wildflower honey 1 green onion, finely chopped ¼ ripe avocado 1½ tsp. Celtic sea salt Ingredient for boat: 4 leaves of romaine lettuce To make ceviche: Gently break off the stems of each shiitake mushroom. Discard the stems and slice each mushroom into thin strips. The mushrooms should resemble, in consistency and size, tiny squid or clam bites. Place in a medium sized bowl. Place the finely chopped red onion on top of the mushrooms. Add the fresh lemon or lime juice to the mushroom and onion mix. Add the Celtic sea salt, black pepper, apple cider vinegar, and water. Take the handful of chopped parsley or cilantro and add to the mix. Mix with a spoon and allow the ingredients to marinade for about ten to fifteen minutes while you make the chutney. To make mango chutney: Peel half of a ripe mango. Chop or cube and process in a small food processor using the S blade. Add the salt, honey, ¼ avocado, and finely chopped green onion. Process very lightly into a thick chutney consistency. To assemble ceviche boats: Cut leaves of romaine in half and place a helping of the ceviche on each leaf boat. Top with the mango chutney and ENJOY!!! Recipe by John Schott, of Sacred Symbiosis, www.sacredsymbiosis.com.

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Si de Di shes Cranberry Relish Serves 10 Ingredients: 1½ pints cranberries (frozen are OK) 2 medium apples (preferably red skinned) 1 medium pear (preferably red) 20 pitted dates (preferably medjool) 1 medium tangerine or orange, peeled and sectioned ½ tsp stevia extract (90% steviasides) or ¼ cup raw agave ½ cup almonds, walnuts, or shredded coconut (nuts should be soaked several hours first, shredded coconut should be sugar free) To make: Put all ingredients in a food processor and run until finely chopped. If everything will not fit into your food processor, put the first 3 ingredients in first and run processor until finely chopped. Then add remaining ingredients and run until finely chopped. For best flavor, refrigerate at least one hour before serving. Brad’s favorite variation is with pineapple and coconut. Recipe by Brad Wolff, Vegan Food Scientist/product developer; email: [email protected]. Pico De Gallo (Spicy Mexican Salsa) Serves 4 Ingredients: 8 Roma tomatoes or 4 large vine-ripe tomatoes, diced ½ medium red or sweet onion, diced 1 clove garlic, finely chopped 1 bunch cilantro, chopped 1or 2 fresh jalapenos, chopped 1 lime, juice of ½ tsp unprocessed sea salt To make: Toss all ingredients and wait for 1-2 hours before serving. Recipe by Chuck Ott. Kimchi Makes 1 quart Ingredients: 1 pound/500 grams Chinese cabbage (napa or bok choi) 1 daikon radish or a few red radishes 1-2 carrots 1-2 onions and/or leeks and/or a few scallions and/or shallots (or more!) 3-4 cloves of garlic (or more!)

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3-4 hot red chilies, or any form of hot pepper, fresh, dried or in a sauce (without chemical preservatives as they inhibit microorganisms that are needed for fermentation) or more, depending on how hot-peppery you like your food. 3 Tbsp/45 milliliters fresh-grated gingerroot (or more!) 4 Tbsp unprocessed sea salt To make brine: Mix a brine of about 4 cups (1 liter) of pure water and 4 Tbsp (60 milliliters) of sea salt. Stir well to thoroughly dissolve the salt. Add Vegetables: Coarsely chop the cabbage, slice the radish and carrots and then let them soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft, a few hours or overnight. You may add other vegetables if you like, such as snow peas. Prepare spices: Grate the ginger, chop the garlic and onion, remove the seeds from the chilies and chop or crush, or throw them in whole. Mix the spices into a paste. If medicinal foods such as seaweeds or Jerusalem artichokes are desired, now is the time to add them. Drain brine: Set aside the brine after draining it off of the vegetables. Taste vegetables for saltiness. Rinse if too salty and add more salt if you cannot taste salt (a couple of tsp., to taste). Mix: Mix the vegetables with the spice paste and stuff them into a clean quart-size jar, pressing down until brine rises. If necessary, add some of the brine that was set aside to submerge the vegetables. Weight the vegetables down with a smaller jar filled with water. Let sit. Let the kimchi ferment in a warm place for about one week. Taste the mix often as it ferments. Mold may appear on top of the mix where it is exposed to the air. This is normal; simply remove the mold as it will not damage the final product. After the kimchi is ripe, store in the refrigerator. Recipe by Sandor Ellix Katz from his book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Savory Seed Sauerkraut (Salt Free) Makes 1 quart Ingredients: 1 medium-sized head of cabbage (about 1¼ lbs) 1 Tbsp caraway seeds 1 Tbsp celery seeds 1 Tbsp dill seeds (not dill weed) To make: Chop the cabbage into thin strips. Grind all the seeds with a mortar and pestle. Mix the seeds with the cabbage by sprinkling the seed mix evenly over the shredded cabbage. Tamp the mix tightly into a glass jar (a quart-sized wide-mouth mason jar works well). Add a little water (about 1 cup) to bring the brine above the cabbage level. Use a smaller jar filled with water, which fits into the cabbage jar, as a weight to hold the cabbage under the water.

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Taste the mix often as it ferments. Mold may appear on top of the mix where it is exposed to the air. This is normal; simply remove the mold as it will not damage the final product. After the Sauerkraut is ripe, store in the refrigerator. Salt preserves the crunchiness of the cabbage and helps develop sour flavors during fermentation by restricting what kind of organisms can survive in it. It is recommended that you add 1-2 tsp of unprocessed sea salt for better taste, but salt is optional. Recipe by Sandor Katz (inspired by Paul Bragg) from his book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Naturally Fermented Dill Pickles Yields 1 quart jarful Ingredients: 1 quart-size Mason jar full of pickling cucumbers 5 garlic cloves, crushed and cut ¼ tsp whole dill seeds ¼ tsp whole black peppercorns ¼ tsp coriander seeds ¼ tsp whole yellow mustard seed 1 Tbsp sun-dried hand-harvested sea salt pure water To make: Fill a sterilized quart mason jar with pickling cucumbers (not too tight). Add all remaining ingredients to the mason jar that is already filled with cucumbers. Top off with the water. Let the jar sit open (with no lid) at room temperature for about 10 days until the cucumbers are cured. The pickles are now ready. Close jar (with lid) and refrigerate to slow additional fermentation. Recipe by Mark Wisdom, www.RawWisdom.com. Crêpes Ingredients: 2 cups Brazil nuts or pecans, not soaked 1 cup golden flax seeds, ground and soaked for a few hours 5 pitted dates or ¼ cup raisins 1 lemon, freshly-squeezed juice of 1 tsp cinnamon powder 1 tsp vanilla extract 1 – 2 cups pure water To make: Place dates or raisins in a blender with lemon juice, cinnamon, and vanilla. Then add the nuts and just a bit of water to assist in blending. Mix until a smooth consistency is reached, add the flax seeds and mix to achieve a dough-like consistency. If the dough is too liquid add some ground unsoaked flax seeds. If the dough is too thick, add more water. Take an ice-cream scoop sized ball of dough and flatten it to a 6-7 inch pancake on your Teflex sheet or unbleached parchment paper. Dehydrate for about 2-3 hours. Then 183

carefully take the crêpes off of the sheet or paper and place directly on the dehydrator screen. Dehydrate for another 1-2 hours. Remove the crêpes before they become crispy. They should keep their flexibility. To serve: The crêpes may now be filled with fruit and cream as desired. (See Ricotta Cheese / Cream recipe for cream) Variation: The crêpe recipe above is a sweet dish. If you desire a savory flavor, replace the dates / raisins, cinnamon, and vanilla with the same amount of avocado and add unprocessed sea salt or Nama shoyu to taste. The crêpes can no w be filled with the vegetables of your choice. Recipe by Ursula Horaitis, www.GoodMoodFood.com. Fruit Haroset Ingredients: 2 cups shredded coconut (unsweetened) 2 cups sunflower seeds, soaked for several hours first 1 cup raisins, soaked for at least an hour first 2 cups apples, diced or shredded 1 Asian pear, diced ½ cup dried figs, soaked to rehydrate and chopped first ¼ cup dried fruit soak water (left after soaking the figs and raisins) 2 tsp cinnamon zest of 1 lemon zest of 1 orange 2 tsp Himalayan salt (or Celtic sea salt) To make: Hand mix all the ingredients well and serve. May be served with Almond milk. Recipe by Tree of Life Café. Garlic MacMash Unpotatoes with Marvelous Mushroom Gravy Serves 4-6 Ingredients for Mushroom Gravy: 1 cup fresh young coconut meat ½ avocado 2 cloves garlic ¼ cup red onion 1 tsp Celtic sea salt ¾ cup soaked dried or fresh crimini mushrooms 1 tsp black pepper Ingredients for Unpotatoes: 1 head cauliflower 3 cups macadamia nuts (soaked for 3 hrs) 2 lemons, juice of 3 cloves of garlic ½ tsp black pepper 1 tsp unprocessed sea salt 184

To make mushroom gravy: In a food processor using the S blade, or in a blender, process all the ingredients until smooth, adding water until desired consistency is reached (1 cup works well). To make unpotatoes: Run the head of cauliflower and the soaked macadamia nuts through a food processor. Add the garlic, sea salt, coarsely ground black peppercorns and lemon juice and mix well. To serve: Scoop out a clump of Unpotatoes and pour mushroom gravy on top. Recipe by Shanti Devi Michal ; email: [email protected]. Candied Yams Serves 4 Ingredients: 4 yams or sweet potatoes, peeled 1 or 2 Tbsp raw honey or raw agave nectar To make: In a food processor, using the S blade, process the yams until smooth. Add sweetener a little at a time, processing each time you add, and then tasting until desired sweetness is reached. Be careful not to over-sweeten. Recipe by Shanti Devi Michal, email: [email protected]. Wild Rice Pilaf Serves 2 Ingredients: 1¼ cups wild rice that has been soaked at least 24 hours or until 1/3 of it has split ½ cup chopped red bell pepper (about 1 average size pepper) 2-3 Tbsp cold-pressed extra-virgin olive oil 2 Tbsp freshly-squeezed lemon juice 1 tsp Nama Shoyu or 1 pinch Celtic sea salt 2-3 Tbsp chopped scallions Optional Ingredients: ¼ - ½ cup raw cashews, chopped 1 Tbsp grated sweet onion 1 Tbsp nutritional yeast (for thick creamy sauce) To make: Hand mix all ingredients and serve. Note: This dish is not for people with bad teeth because it is very chewy. Recipe by Christina Ott and Craig Sommers.

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Soups Fresh Corner Gazpacho Serves 8 Ingredients: 5 tomatoes, diced 1 small red pepper, cored, seeded and diced 1 small yellow pepper, cored, seeded and diced ¼ large zucchini, diced ½ large cucumber, quartered lengthwise and thinly sliced ¼ onion, diced 1 Tbsp chopped garlic ½ cup cold-pressed extra-virgin olive oil ¼ tsp cayenne pepper, or less to taste ¼ bunch parsley, washed, dried and coarsely chopped 3 Tbsp balsamic vinegar 2 Tbsp Spike (a blend of vegetables and salt sold in health food stores) To make: 1. In a bowl, combine the tomatoes, red and yellow peppers, zucchini, cucumber, onion and garlic. Stir well. In a small bowl, combine the olive oil, cayenne, parsley, balsamic vinegar and Spike. Whisk together and pour over the veggies. 2. Ladle 1½ cups of the mixture into the jar of a blender. Blend on high until the mixture has liquefied. Pour back into the bowl and stir together. 3. Refrigerate until ready to serve. Recipe by Karyn Calabrese, www.Karynraw.com. Crème of Mushroom Soup Serves 6-8 Ingredients: ½ cup raw cashews or raw macadamia nuts, soaked for a few hours in pure water 2 cups raw almonds , soaked overnight 4 cups button mushrooms 2/3 cup Nama shoyu 4 medium sized cloves of garlic 10 cups of pure water To make: First, blend nuts and water well until liquid is smooth and silky. Then add in the rest of the ingredients and blend. (If you want your soup warm, use half the water in making the soup and then when serving, heat the other half of the water and add to the soup while stirring constantly.) Recipe by Rod Rotondi, founder of Leaf Cuisine, www.leafcuisine.com.

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Carrot Ginger Soup Serves 3 Ingredients: 1½ cups carrots, finely chopped 1 Tbsp unpasteurized white miso 1 tsp fresh ginger root, finely chopped 1 clove garlic 2 cups pure water To make: Blend all of the ingredients, except ¾ cup of the carrots. Pour the blended ingredients over the carrots and serve. Great for building lung strength. Recipe by Brigitte Mars, www.Brigittemars.com. Creamy Cucumber Herb Bisque Serves 4-6 Ingredients: 1 small leek 1 cucumber, chopped 1 zucchini, chopped 2-4 scallions, chopped 1 handful of fresh herbs of choice (dill or basil or cilantro, etc.) 1-2 Tbsp freshly-squeezed lemon juice 1 Tbsp onion powder 1 tsp Celtic sea salt (or to taste) ½ - 1 avocado depending on desired thickness or ¼ - ½ cup raw cashews 4 cups pure water To make: Blend all ingredients except herbs until creamy. Top with minced herbs. Recipe by Matt Samuelson; email: [email protected]. Aiyah’s Garden Living Corn Chowder Serves 3-4 Ingredients: 2½ cups pure water 3 cups corn, fresh off the cob 1 cup avocado, mashed ¼ cup celery, diced ¼ cup onion, diced 1 Tbsp Nama shoyu, or to taste 1 tsp Ginger, peeled & minced 1 tsp Garlic, minced (optional) 1 tsp unprocessed sea salt, or to taste ½ tsp Jalapeño, seeded & minced ¼ tsp black pepper, ground to taste 1 pinch cayenne pepper 187

2 tsp cilantro, minced ½ cup red bell pepper, diced To make: 1. Place 2 cups of corn and all remaining ingredients except cilantro and red bell pepper in a blender and blend until smooth. 2. Pour into serving bowls. Top with cilantro, bell pepper and remaining 1 cup of corn. Serve chilled. (30 min prep.) Recipe reprinted from Vegan World Fusion Cuisine www.VeganFusion.com, the cookbook and ‘wisdom work’ from the chefs of the Blossoming Lotus Restaurant on Kauai, HI. www.Blossominglotus.com. Bouillabaisse (Hearty Sea Vegetable Stew) Makes approximately 6, 8-oz servings Ingredients: ½ ounce each of the following dried seaweeds: silky sea palm, nori, armed, hijiki 1 tsp ground cumin 1 Tbsp freshly-squeezed lemon juice 1 cup raw tahini (blonde) 1 Tbsp raw black sesame tahini 1 tsp minced garlic 1½ tsp minced ginger ¼ cup ground golden flax seeds 1½ tsp minced sage 1½ tsp minced hyssop ½ - 1 tsp ground cayenne 1 Tbsp unprocessed sea salt ½ cup chopped yellow onion 1 Tbsp unprocessed coconut oil 4 ounces unpasteurized chickpea miso 1 quart pure water To make: With scissors, cut seaweed into small pieces. Soak seaweed in 1 quart of water for 2 hours. (If preparing this dish for someone who dislikes the taste of fish, after soaking, pour off the soaking water into a measuring cup. Note how much liquid is there and discard, replace with fresh water. Rinse seaweed well) Again, while suspended in water, cut the seaweed into small pieces as it will have swelled to greater size. Place on gas burner, on lowest setting (I have used an electric burner with success). Add the 8 ounces of chickpea miso. Stir until miso is dissolved. Add tahini and stir until dissolved. Stir in the rest of the ingredients. Stir every so often. Warm to “finger hot” (mixture should be thick and creamy after fifteen minutes of gradual warming). This is an “I can’t believe it’s raw and vegan” dish that could pass for a seafood stew in any gourmet restaurant! Recipe by Bruce Horowitz; email: [email protected].

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One Love Soup Ingredients: 1 cup raw cashews, soaked for 1 hour 2 Tbsp cold-pressed extra-virgin olive oil 1 red bell pepper 1 bunch watercress or parsley 2½ cups coconut water 1 clove garlic 1 slice ginger 2 tsp unprocessed (sun-dried) sea salt 2 tsp cumin 2 tsp curry powder 2 tsp dill seed 1/2 cup sun-dried tomatoes To make: Blend all ingredients in a Vita-Mix or high speed blender for 2 minutes. Pour into bowls and garnish with fresh herbs of your choice, julienne or shredded vegetables, lemon juice, and a little more sea salt if desired. Then give thanks and love. Recipe by Rawsheed, www.Rawsheed.com. Marvelous Miso Soup Ingredients: 3-4 Tbsp unpasteurized miso paste (buy organic or risk eating GMOs) ¾ cup nutritional yeast dulse powder, to taste (optional) 3 Tbsp unprocessed coconut oil pure water Several vegetables of your choice. Here are some suggestions: 2 shredded carrots 1 large tomato, chopped 2-5 green onions, sliced thin ½ onion, finely chopped 2 leaves of dinosaur kale, finely chopped ¾ cup of finely-chopped parsley 1 red bell pepper, diced 2-4 leaves of Napa cabbage chopped handful of arugula leaves To make: With a fork, mix the miso paste with a small amount of water, into a thin paste. Do the same with the nutritional yeast. Add the vegetables to the miso paste and nutritional yeast. Add just enough water to cover the veggies. Mix well and let it stand for several hours so the salt in the miso will draw water out of the veggies to simulate cooking. Mix the soup with the liquefied coconut oil and serve. Recipe by Christina Ott, www.BarefootBuilder.com.

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Cambells Cream of Mushroom Soup Serves 4-6 Ingredients: 1½ cups raw cashews ½ cup pine nuts 1 cup peeled and cubed zucchini (about ½ of a zucchini) 1½ Tbsp fresh oregano leaves or 1 tsp oregano powder ¼ - ½ cup cold-pressed extra-virgin olive oil ½ - ¾ tsp Celtic sea salt 2 large cloves of garlic 1½ Tbsp freshly-squeezed lemon juice 2½ cups pure water or enough to achieve desired thickness 2 scallions, finely chopped 9 baby portabella mushrooms To make: Place all the ingredients, except the scallions and 3 of the baby portabella mushrooms, into a high powered blender and blend until very smooth and creamy. Slice the 3 remaining mushrooms very thin and hand mix them, along with the chopped scallions, into the soup. Sprinkle some chopped scallions on top as a garnish. Enjoy! Recipe by Christina Ott, www.BarefootBuilder.com. Cream of Celery Soup Serves 4-6 Ingredients: 5 cups celery, de-stringed and coarsely chopped 1½ cups celery, de-stringed and finely diced 3 scallions, coarsely chopped 3 dried shiitake mushrooms, soaked 3-8 hours ½ cup soak water from shiitake mushrooms 3 cloves garlic ¼ cup pine nuts ¾ cup raw cashews 1 cup pure water ½ cup onion ½ large portabella cap or 3 baby portabellas 1 tsp unprocessed sea salt or to taste ¼ cup cold-pressed extra-virgin olive oil ¼ tsp oregano powder To make: Place cashews, pine nuts, 5 cups coarsely chopped celery, and water in a high speed blender or food processor; using the S blade, process until smooth. Add the rest of the ingredients excluding the 1½ cups finely chopped celery, and again, process until smooth. In a mixing bowl, hand-mix the remaining celery into the soup. Serve right away or chill and serve later. Recipe by Christina Ott, www.BarefootBuilder.com.

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Thai Curry Soup Serves 2 Ingredients: 3 cups Thai coconut water (approx 1½ - 2 coconuts) 3 cloves peeled garlic 2 inch piece peeled ginger 1/4 cup freshly-squeezed lemon juice 1/4 cup cold-pressed extra-virgin olive oil 1/4 cup Nama Shoyu 1 Tbsp. curry powder To make: 1. In a blender, combine all the ingredients and thoroughly blend. 2. Pour into a serving bowl. 3. Using a ladle, remove and discard any foam that rises to the top. Optional Garnish: Chopped avocado Chopped chives Chopped tomato Chopped red bell pepper Chopped basil leaves Chopped mint leaves Chopped cilantro Recipe by Matt Amsden, www.Rawvolution.com. Tantalizing Lavender and Lemongrass Soup Yields approximately 12 cups Ingredients: 5 Tbsp lime juice, freshly squeezed 2 Tbsp lavender flowers, (soaked in warm water for 15 minutes) 1 entire lemongrass stalk, peeled and blended 4 cups young coconut meat 4 cups young coconut water 4 cups pure water 2 Tbsp Nama shoyu 2 Tbsp curry powder ½ tsp cayenne powder 2 ground Thai chilis Ground black pepper, to taste 1 tsp green leaf stevia Unprocessed sea salt, to taste To make; Place all ingredients in a blender and blend until warm to the touch. Garnish with cilantro and enjoy. Recipe by Shakti Parvati, www.ShaktiandtheBlueLotus.com.

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Cool Cucumber Soup Serves 4-6 Ingredients: 5 Tbsp lemon juice, freshly-squeezed 5 Tbsp fresh onion, chopped 5 cups of pure water 1½ avocados (Hass) ½ Cucumber – remove seeds and dice 5 tsp of chopped Cilantro Dulse flakes To make: Place the first four ingredients in a high speed blender and blend until creamy (if using a Vita-mix, mix, blend at low speed for about 10 seconds). Pour the Avocado broth in soup bowls and add the diced cucumber and chopped cilantro. Sprinkle with Dulse flakes Are you in the mood for a cool, delicious soup that is refreshingly alive? Here’s the ticket! As always, organic vegetables are the best to use! Serve right away for the best taste! Recipe by Elizabeth Michael of Couleur “Alive ” Café, www.couleuralivecafe.net. Savory Squash Soup Serves 6 Ingredients: ½ spaghetti squash 2 large cloves garlic ½ med. sized yellow onion 1 med. sized tomato 4 stems parsley 1 Tbsp unpasteurized miso (red) ½ cup raw tahini (unsalted) ½ cup cold-pressed extra-virgin olive oil 1 lime, freshly-squeezed juice of 1 Tbsp oregano flakes 2 cups pure water To make: Peel the spaghetti squash and cut into pieces that will fit into the throat of your food processor. With the shedder blade, shred the squash. Set aside 3 cups of the shredded squash and cover the rest with pure water and 2 Tbsp of unprocessed salt for about 10 minutes (stir the salt in well). After 10 minutes is up, drain the squash and rinse lightly. With the S blade of the food processor, process the remaining 3 cups of shredded squash, garlic, onion, tomato, parsley, oregano, and miso. With a fork, mix the olive oil, lime juice, and tahini together. Combine all the ingredients in a mixing bowl. Serve with chopped parsley sprinkled on top as a garnish. Recipe by Christina Ott, www.BarfootBuilder.com.

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Horizontal K’s Green Curry Soup Serves 4 to 6 hungry folks Ingredients: 2 cups raw almonds , soaked 12 hours or more 2 or 3 fresh young coconuts 1 bunch organic cilantro ½ bunch organic green kale ½ head organic green cabbage 4 ribs organic celery 1 organic c ucumber 1 organic carrot 1 organic zucchini 1 lime, freshly-squeezed juice of 1 thumbnail-sized chunk organic ginger 1 Tbsp extra-virgin organic coconut oil 1 tsp raw organic agave nectar ¼ tsp organic cayenne pepper ¼ tsp Himalayan Crystal Salt To make: Step 1: Julienne (slice thinly) the carrot, zucchini, ¼ head of cabbage, ¼ of green kale, and one rib of celery. Combine in a bowl and set aside. Step 2: Take a small handful of almonds and a ¼ of the cilantro and mince them. Set aside. Step 3: Open the coconuts and pour the water into a vessel. Open them the rest of the way and scrape out the meat or jelly. Set aside. Step 4: Run through your juicer the ginger, the remaining cilantro, the rest of the kale, cabbage, celery and the cucumber. Step 5: In your blender combine the remaining almonds, coconut oil, cayenne, salt, agave nectar, coconut meat, and enough coconut water to blend. Blend thoroughly. Step 6: In a big pot combine the juice with the blended mixture and any remaining coconut water. Stir until reaching a nice consistency. Step 7: Ladle soup into bowls, and then top each bowl with a handful of julienned vegetables and a sprinkle of minced cilantro and almonds. Note: Sounds like a lot when you read it, but it should only take you 20 minutes if you are a clear-headed, focused individual. It’s well worth the effort. Cleaning the juicer is probably the most time-consuming part. I choose for it to be a meditation. Of course, there are plenty of substitutions that would work with this recipe. Add or subtract the veggies of your choice. Adding a clove of garlic to the juice works well, too. Recipe by Keith Wahrer, www.BarakaFoods.com and www.DailyJuice.org.

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Sal ads Awesome Carrot Salad Serves 4-6 Ingredients: 3 lbs carrots, grated 2 celery ribs, diced 1 red bell pe pper, chopped 1 small sweet onion, diced 1 large tomato, diced 2 tsp kelp powder 1¼ cup almond mayo (see recipe in condiments section) 1 pinch unprocessed sea salt (or to taste) To make: Mix all ingredients together and serve. Recipe by Gentle World, www.gentleworld.org. Citrus, Avocado, and Mango Salad Serves 2 - 4 Ingredients salad: ½ lb Mesclun salad mix (mixed baby greens) 1 large avocado, diced 1 large mango, diced 1 - 2 oranges, segmented and chopped (remove seeds) 1 grapefruit (optional), segmented and chopped (remove seeds) ¾ of a pint of cherry tomatoes ½ medium onion, sliced or diced 1 handful of chopped walnuts (soaked overnight and rinsed) 1 handful of pine nuts Ingredients dressing: ¼ cup cold-pressed extra-virgin olive oil ½ lemon, freshly-squeezed juice of ½ tsp prepared Dijon mustard or Magical Mustard from Condiment section 1 dash of dried or fresh thyme 1 dash of Celtic sea salt Ingredients garnish: paprika powder To make: 1) In a large bowl place the Mesclun salad mix, avocado, mango, oranges, grapefruit, tomatoes and onion. Toss to mix and set aside. 2) Mix all the dressing ingredients in a small bowl. 3) Pour the dressing over the salad and toss well. 4) Serve the salad on plates and top with walnuts and pine nuts. Garnish: Sprinkle paprika powder around the border of the plate. Recipe by Rho, www.RawFoodInfo.com. 194

Carica Passionata Serves 6 Ingredients: 5½ cups (1 medium-sized) unripe (green) papaya (see fruit section for explanation of unripe papaya) 1/3 cup passionfruit juice from ripe passionfruit (approx 5 fruits) 2-4 Tbsp dulse flakes or unprocessed sea salt to taste 1 onion, finely chopped 5 cloves garlic, minced ¾ cup cilantro, finely chopped To make: Peel and grate the papaya. Blend the pulp and seeds of the passion fruits in a blender. Strain through a wire sive and discard the seeds. Mix all the ingredients and let it marinate for 1-3 hours. Decorate the perimeter of the dish with edible leaves (for example, spring mix). Place a small edible flower in the center (dandelion, nasturtium…) Serve with Love and enjoy sharing! Recipe by Kitzia Howearth, www.alwaysseeds.org. Apple Fennel Salad with Lemon Zest Serves 4 Ingredients: 2 cups fennel, julienne thin 2 cups apples, julienne thin 1 Tbsp lemon zest 2 Tbsp freshly-squeezed lemon juice 2½ Tbsp cold-pressed, extra-virgin olive oil 1½ Tbsp thyme, fresh and minced 1 Tbsp red jalapeno, seeded and minced 1 Tbsp Celtic sea salt 1 dash cracked black pepper To make: In a medium-sized mixing bowl, toss all ingredients well. Serve chilled. A great variation can be to omit the apples and add tangerine slices instead. Recipe by Chad Sarno, www.RawChef.com.

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Gourmet Bean Salad Serves 2-4 Ingredients: 2 cups sprouted beans (French and red lentils, green peas and chickpeas) Ingredients for sauce: 3 Tbsp raw tahini 2 tsp apple cider vinegar 1 Tbsp unprocessed coconut oil ½ lemon, juice of ¾ tsp grated ginger 1 pinch Celtic sea salt (optional) ½ tsp raw honey or raw agave syrup or 1 packet stevia 2½ Tbsp pure water To make: Hand mix all the ingredients for the sauce (if coconut oil is solid, heat it until it liquefies). Mix the sauce with the thoroughly rinsed beans and serve. Recipe by Christina Ott and Craig Sommers. Aggie’s Italian Olive Salad Ingredients: ½ large sweet onion, grated or (3 green onions, finely chopped) 15 ounces of pitted black olives (I suggest buying all olives from bulk sources or from glass jars and not from cans.) 10 ounces of pitted green olives 2 red peppers, diced ½ jar capers, rinsed well (optional) 3 ribs celery, trimmed, strings removed, cut into 1 inch pieces 3 stems flat Italian parsley ½ Tbsp dried oregano 3 large cloves of garlic 2½ Tbsp raw apple cider vinegar Extra-virgin cold-pressed olive oil To make: Place all the solid ingredients in a food processor. Pulse the mix with the S blade to achieve a chunky mix. Do not over-process. Place the mix into a large bowl and add 2½ Tbsp of apple cider vinegar. Stir well. Saturate with olive oil. Place the olive salad into a jar, then top off with more olive oil. Refrigerate any unused portion and use within one week. Recipe by Agnes Adkison.

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Mother Grain Salad Serves 4 - 6 people Ingredients: 1½ cups sprouted quinoa (during sprouting, rinse 2-3 times per day, wait until a short tail is visible before preparing dish, 3 - 5 days) 7 sprigs parsley, chopped 1 cup cilantro, finely chopped 15 - 18 small capers, whole ¼ cup olives, pitted, your choice 1 large red pepper, julienne, marinated in cold-pressed extra-virgin olive oil Nama shoyu, to taste (add a tiny amount at a time) 2 small ribs celery, ½ inch cuts 4 - 5 small cloves garlic, chopped fine 4 Tbsp cold-pressed walnut oil 3 Tbsp lemon juice, freshly-squeezed To make: Thoroughly rinse the quinoa. In a glass or wooden bowl, toss all ingredients. To serve: Place a large butter lettuce leaf or a banana leaf on a flat plate and place a scoop the salad on top. To garnish: Place sprigs of lavender or edible flowers of your choice on top of each serving. Note: Quinoa is known as the mother or super grain. This dish may be hard to chew for people with bad molars. Recipe by Aqeel Kameelah, of Nova Community School

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Dressi ngs Christina’s Creamy French Dressing Serves 2-4 Ingredients: ¼ cup pure water 1/3 cup raw apple cider vinegar 1/3 cup cold-pressed extra-virgin olive oil ¼ tsp unprocessed sea salt (optional) 2-3 Tbsp raw honey 2½ Tbsp cold-pressed, unrefined sesame oil (for best taste), or flax oil, (for higher nutrition). 2 large cloves garlic, finely minced 1 cup nutritional yeast (not a raw product but loaded with B vitamins) To make: Put all liquid ingredients and garlic in a jar and shake to mix. Then add half of the yeast and shake until creamy. Add the other half of the yeast and shake again until thoroughly mixed. This dressing is good right away but it is much better if you let it sit overnight, allowing the garlic flavor to mellow and mix with the rest of the dressing. Recipe by Christina Ott. Tomato Dill or Basil Dressing Ingredients: 3-4 medium tomatoes, chopped 2 Tbsp red onion, chopped ½ - ¾ cup fresh dill or basil (packed tightly), chopped ¼ cup cold-pressed extra-virgin olive oil 1 tsp Celtic sea salt 1-2 pitted dates 1 dash cayenne To make: In a food processor using the S blade, blend until smooth. For more texture, reserve ½ of the herbs until the end and blend lightly. Variation: Add ½ avocado and ¼ - ½ cup of pure water for thicker, creamier dressing. Recipe by Matt Samuelson; email: [email protected]. Salt-Free Creamy Tahini Dressing Yields 2½ cups Ingredients: ½ cup raw tahini (for a salt-free dressing, use unsalted raw tahini) ½ cup freshly-squeezed lemon juice (for sweeter dressing, use orange and lemon juice) ¼ tsp coriander powder 198

1/8 tsp chili powder (optional) ½ cup cold-pressed, extra-virgin olive oil 1 tsp raw apple cider vinegar (optional) ¾ cup pure water 2 cloves garlic 1 or 2 Tbsp raw honey or 1 packet stevia (do not add more stevia or it will taste bitter) To make: Place all ingredients in a blender and process until smooth. Use more water or oil for a thinner dressing. Recipe by Christina Ott, www.barefootbuilder.com. Tahini Dressing Yields one pint Ingredients: ½ cup raw sesame tahini ½ cup cold-pressed, extra-virgin olive oil 4 limes or 3 lemons, freshly-squeezed juice of 1 tsp mustard powder 3 garlic cloves 1 tsp Celtic Sea salt 3/4 cup water or rejuvelac (see beverage section for recipe) To make: In a blender, process until desired consistency is reached. Add more water if necessary and always add more garlic and salt till you love it and want to eat it on everything. Sesame seeds are a great source of Calcium. Recipes by Deva Khalsa, www.thecleanse.com. Avocado Dressing Yields 2 cups Ingredients: ¼ cup cold-pressed, extra-virgin olive oil ¼ cup fresh basil 1 clove garlic, minced ½ Tbsp fresh herbs of choice ¼ tsp onion powder 1/8 tsp cayenne pepper (optional) ¼ cup avocado 2 Tbsp nutritional yeast 1 cup pure water 2 Tbsp freshly-squeezed lemon juice unprocessed sea salt to taste To make: In a blender, blend all ingredients until creamy. Serve fresh. Recipe by Gentle World, www.gentleworld.com.

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Sauces Creamy Garlic Sauce Ingredients: 2 cups macadamia or cashews or blanched almonds 2-3 cups pure water (start with 2 and add more water if thinner sauce is desired) 1 lemon, freshly-pressed juice of 2-3 cloves garlic (or to taste) 1-2 Tbsp Nama shoyu or a dash of sea salt (to taste) To make: Place all ingredients in a blender and blend until smooth. If the sauce is too thick add more water. If the sauce is too thin add psyllium husk powder. Variations: Instead of garlic add marjoram or lavender or sun-dried tomatoes or mushroom. Recipe by Ursula Horaitis, www.GoodMoodFood.com.

Buena Fortuna Curry Sauce Serves 6 Ingredients: 1½ cups coconut cream; to make, place coconut milk and meat in a blender and blend until smooth (approx 1 brown coconut) 1 cup chopped cilantro (approx 1 bunch) 5 average-sized cloves of garlic or more 1 onion, chopped 1 Tbsp turmeric powder 1 pinch to 1 tsp cayenne powder ½ tsp unprocessed sea salt 50 fresh or dried curry leaves ¼ cup cold-pressed extra-virgin olive oil ½ tsp coriander (optional) To make: In a blender, mix curry leaves and olive oil until smooth. Add remaining ingredients and blend until smooth. Serving suggestions: Pour over sprouted grains, shredded green papaya, or any shredded vegetables such as jicama, celery root, zucchini, beet root, or carrots. Recipe by Kitzia Howearth; email: [email protected].

Condi ments Almond Mayo Yields 1¼ cups Ingredients: 1 cup raw almonds that have been soaked overnight ¾ cup pure water 200

1 Tbsp onion powder 1 tsp unprocessed sea salt 2-3 dates, pitted 1 lemon, juice of 1 dash raw apple cider vinegar 1/8 cup extra-virgin, cold-pressed olive oil To make: In a food processor using the S blade (or with a strong blender), thoroughly blend the almonds and water. Add the remaining ingredients, except the oil, and process. Slowly add oil (or extra water) while processing until the mixture becomes thick and smooth. Keep refrigerated and use ASAP. Recipe by Gentle World, www.Gentleworld.org. Nature’s Gourmet Catsup Yields 1½ cups thick catsup Ingredients: ½ cup chopped tomatoes ¼ cup powdered sun-dried tomatoes (a coffee grinder works well to powder the sun-dried tomatoes if your store does not carry them) 1 clove garlic or ¼ tsp asafoetida powder ¼ cup chopped sweet onion 1 Tbsp cold-pressed, extra-virgin olive oil 4 tsp raw honey or 1 pack stevia powder (do not add more stevia or it will taste bitter) ¼ tsp unprocessed sea salt ½ tsp Nama shoyu 2 Tbsp raw apple cider vinegar ½ tsp nutritional yeast (optional) 5 Tbsp water for thick catsup (more for thin) To make: In a food processor, using the S blade, blend all ingredients until smooth. Keep refrigerated. Recipe by Craig Sommers. Magical Mustard Yields 1½ cups (approx.) Ingredients: 1 cup yellow mustard seeds soaked overnight (sprouting optional) ½ cup raw apple cider vinegar ½ tsp unprocessed sea salt ½ tsp turmeric To make: In a blender or food processor using the S blade, process all ingredients until smooth. If needed, add pure water until the desired consistency is reached. Keep refrigerated. Recipe by Craig Sommers.

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Rec ommended Readi ng • Conscious Eating by Gabriel Cousens, M.D. (the science behind raw foods and some recipes) • Spiritual Nutrition by Gabriel Cousins, M.D. (2005 edition) • Rainbow Green Live Cuisine by Gabriel Cousens, M.D. • Sun Food Diet Success System by David Wolfe (motivation to go raw) • Eating for Beauty by David Wolfe (great Kirlian images) • 12 Steps To Raw Foods by Victoria Boutenko (how to go raw) • Raw Family by the Boutenko’s (a story of awakening) • Enzyme Nutrition by Dr. Edward Howell (the science behind enzyme therapy) • The Essene Gospel of Peace, book 1 translated by Edmond Bourdeoux Szekely (2000-year-old teachings that science holds true today) • Hippocrates Health Program by Brian Clement • Living Foods for Optimum Health by Brian Clement • Staying Healthy in an Unhealthy World by Brian Clement • Raw Food Treatment of Cancer by Kristine Nolfi, M.D. • Reclaiming Our Health, Exploding the Medical Myth and Embracing the Source of True Healing by John Robbins • The Food Revolution, How Your Diet Can Help Save Your Life And Our World, by John Robbins (I recommend the audio version) • Don’t Drink Your Milk by Frank A. Oski, M.D. • How to Grow Fresh Air by Dr. B. C. Wolverton • The Sprouting Book by Ann Wigmore (how to sprout) • Common Sense Health and Healing by Dr. Robert Schulz • Raw Power, Building Muscle and Strength Naturally by Steve Arlin • Water the Ultimate Cure by Steven Meyerowitz

Books on Chi l dr en and Li vi ng-Foods • Raw Kids by Cheryl Staycoff (transitioning children to raw foods) • Introduce Living Foods to Your Child by Beth Montgomery (Guidebook for babies through two years) • Primal Mothering in a Modern World by Hygeia Halfmoon, Ph.D. • Hallelujah Kids by Julie Wandling (Christian perspective) • Eating Without Heating by Sergei and Valia Boutenko (recipes) • Disease Proof Your Child by Joel Furman, M.D. (Not a raw food book but contains important information)

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Reci pe Books • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Living on Live Food by Alissa Cohen Uncooking With Jamey & Kim by Jamey Dina, N.D. and Kim Sproul, N.D. Hooked On Raw by Rhio The Raw Truth by Rene Underkoffler and Jeremy Saffron Raw The UNcook Book by Juliano The Raw Gourmet by Nomi Shannon Kitchen Garden Cookbook by Steve Meyerowitz Living in The Raw by Rosa Lee Calabro Raw by Roxanne Klein and Charlie Trotter Elaina’s Pure Joy Kitchen by Elaina Love The Raw Food Primer by Suzanne Alex Ferraia Living Cuisine by Renee Loux-Underkoffer Vital Creations by Chad Sarno Raw in Ten by Brian Au Thank God for Raw by Julie Rodwell The Complete Book of Raw Food by Lori Baird and Julie Rodwell Raw Cookery by Roxie Olson The Raw Food Primer by Alex Fe bbara Sunfood Cuisine by Frederic Patenaude How We All Went Raw by Charles Nungesser and Stephen Malachi The Delights of Living Food by Jalissa Letendre Recipes for Longer Life by Ann Wigmore Rawsome by Brigitte Mars The Art of Raw by Ani Phyo In The Season Thereof and A Season for Everything by Nadhirrah The Living Foods Lifestyle by Brenda Cobb Warming up to Living Foods by Elysa Markowitz Recipes for Life from God’s Garden by Rhonda J. Malkmus The Joy of Living Live by Zakah Everyday Wholesome Eating by Kim Wilson Gods Way to Ultimate Health by Dr. George Malkmus with Michael Dye Raw Food Real World by Mathew Kenny and Sarma Melngailis

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Websi tes WWW.RawFoodLife.com

WWW.AlissaCohen.com

WWW.RawFoods.com

WWW.RawVolution.com

WWW.RawFoodPlanet.com WWW.RawFood.com

Personal Care Products

WWW.BeRaw.com

WWW.VivaToxicFree.com

WWW.RawFoodInfo.com

WWW.Aubrey-Organics.com

WWW.RawChef.com WWW.RawFoodChef.com WWW.PureJoyLivingFoods.com WWW.RawFoodsBible.com WWW.RawFoodResearch.com WWW.EatRaw.com WWW.LivingNutrition.com WWW.WigmoreDiet.com WWW.Live-Food.com WWW.KarynRaw.com WWW.ChiDiet.com WWW.OneLuckyDuck.com WWW.PureRawFood.com WWW.EcoWise.com WWW.Live-Live.com WWW.OrganicAvenue.com WWW.GlaserOrganicFarms.com Raw Foods Educati onal Retreat Centers

International

WWW.HippocratesInst.com (Florida)

WWW.HappyCow.net

WWW.OptimumHealth.org (California and Texas)

WWW.Come.to/apamada (Thailand)

WWW.TreeOfLife.nu (Arizona)

WWW.LivingFoods.co.uk (England)

WWW.Wigmore.org (New Mexico)

WWW.EcoForest.org (Spain)

WWW.CreativeHealthInstitute.us (Michigan)

WWW.AnnWigmore.org (Puerto Rico) WWW.RawBC.org (Canada)

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Sour ces Ci ted Balch, Phyllis and James. Prescription for Nutritional Healing Third Edition. New York: Penguin Putnam, 2000. Clement, Brian R. Hippocrates Health Program, West Palm Beach: Hippocrates Publications, 1992. Cousens, Gabriel. Spiritual Nutrition. Berkeley: North Atlantic Books, 2005. Furhman, Joel, Disease Proof Your Child, New York: St. Marks Press, 2005 Heinerman, John. Heinerman’s New Encyclopedia of Fruits and Vegetables, New Jersey: Prentice Hall, 1995. Holford, Patrick. Optimum Nutrition Bible, Freedom: The Crossing Press, 1999. “24 Life-Extending Foods.” Hippocrates Newsletter. (Vol. 24, Issue 2). West Palm Beach: Healthfulcommunications.com, 2005.3ee Leung, Albert. Chinese Healing Foods and Herbs, Glen Rock: AYSL Corp., 1984. Howell, Edward. Enzyme Nutrition. New York: Avery, 1985. Ludwig, Art. Water Storage, Santa Barbara: Oasis Design, 2005. Morton, Julia F. Fruits of Warm Climates. Miami: Juilia F. Morton, 1987. Ody, Penelope. The Complete Medicinal Herbal. Dorling Kindersley, 1993. Ross, Ivan A. Medicinal Plants of the World. New Jersey: Humana Press, 1999.

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Quotes “When health is absent, wisdom cannot reveal itself, art cannot become manifest, strength cannot be exerted, wealth is useless and reason is powerless.” Herophilies 300 B.C. “Remember, over 80 percent of all Americans die from cardiovascular disease, diabetes, and cancer, which are all diseases of nutritional ignorance.” Joel Fuhrman, M.D. “Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.” Albert Einstein “My refusing to eat meat occasioned an inconveniency, and I have been frequently chided for my singularity. But my light repast allows for greater progress, clearness of head and quicker comprehension.” Benjamin Franklin “Our bodies are our gardens, to which our wills are gardeners.” William Shakespeare “Water is the only drink for a wise man.” Henry David Thoreau “You are what you eat.” American proverb “People who don’t have patience, become patients.”Yogi Bhajan “A closed mind is a wonderful thing to lose.” Author unknown “… vegetarianism should gradually eliminate the fierce and rugged elements from man’s character, and fill the earth with gentle manners. It is both feasible and rational, and should appeal to and be practiced and advocated by all who seek the ideal life, and aim at producing a sweettempered, intellectual and artistic, yet vigorous, active and prolific race.” Professor Gautier (As quoted in What To Eat In Health And Disease, printed in 1923.) “What people know depends on who owns the press.” Bill Moyers “Those who laugh, last!” author unknown

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Who I am I am letting go of who I was So I can just be who I am. Full speed ahead with this incarnation! I am opening up to Life’s inspiration. A world full of promise, loving and giving Comes alive inside me as I start forgivingForgiving myself, for false imperfection My sweet inner child has found Love’s connection. With new legs to lift me, I leap to the dance Willing to risk, to dare for the chanceThe chance of a lifetimeThis lifetime to bring Love where it isn’t And to write songs and sing! To sing with the passion of love in my voice That echoes the power of life’s sacred choiceTo choose Love or choose fear, The only choice that we’re given I choose Love! I choose Love! And thank God that I’m living. -Rich Sommers

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I ha ve b e ne fite d g re a tly fro m he a lthy life style c ho ic e s, po sitive thinking , a nd a die t pre do m ina ntly c o m po se d o f unc o o ke d a nd unpro c e sse d who le fo o d s. Be fo re sta rting o n the pa th to he a lthy living , I tho ug ht tha t I wa s pe rfe c tly he a lthy e xc e pt fo r da ndruff, a thle te ’s fo o t, sm a ll pim ple s o n m y uppe r a rm s, re o c c urring wa rts o n m y ha nds, lo ve ha ndle s, a sm a ll b e e r b e lly, pinpo int he m o rrha g e s (sm a ll re d do ts) o n m y c he st, slo w- m o ving b o we ls, po o r m e m o ry, a sho rt te m pe r, a nd a twe nty - fo ur- ho ur, se ve n- d a y- a - we e k stuffy no se . My do c to r sa id tha t no ne o f the se pro b le m s we re re la te d to m y die t. The re g iste re d die titia n a t the m e dic a l c e nte r sa id the sa m e thing : tha t no ne o f the se pro b le m s we re re la te d to m y die t. But a fte r re m o ving the pro c e sse d fo o ds a nd a nim a l pro duc ts fro m my die t, a nd sta rting to e a t m o stly ra w fo o ds, the se pro b le m s va nishe d! I a lso no tic e d tha t the re c o ve ry tim e fro m wo unds a nd inse c t b ite s suc h a s fire a nts a nd b e e s, wa s m uc h sho rte r. My life im pro ve d in e ve ry wa y po ssib le ! In just five ye a rs, I we nt fro m wo rking fo r o the rs fo r a living a nd just g e tting b y da y to da y, to o wning a he a lth fo o d sto re a nd e a rning a lic e nse in nutritio n. During the two ye a rs tha t I spe nt wo rking in m y he a lth fo o d sto re o n Lo ng Isla nd, c o unse ling m y c usto m e rs, I he lpe d m a ny p e o p le re g a in the ir he a lth. But the re spo nsib ilitie s o f running the b usine ss to o k a to ll o n m e a nd le ft m e fe e ling stre sse d. Yo g a he lpe d, b ut the stre ss wo uld re turn. I so ld the sto re , we nt b a c k to sc ho o l to b e c o m e a na turo pa th, a nd to o k a te a c he r- tra ining c o urse in Kunda lini yo g a . He lping pe o ple sta y he a lthy o r te a c hing the m ho w to re g a in the ir he a lth is m y life ’s wo rk a nd I e njo y it ve ry m uc h!

“Craig's Raw Food Bible is a heart-filled, conscious contribution addressing the most important foods and physical health providers on earth.” Brian Clement, Director of the Hippocrates Health Institute • Comprehensive holistic health information in an easy to read format. • Over 130 recipes from the top raw food chefs in North America! • It’s like getting 2 books in one! $24.95 USA $29.95 Canada

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