33 Of The Healthiest Fruits And Vegetables On Earth.

Pineapple	Speeds post-surgery	Promotes joint health	Reduces asthma inflammation
Blueberries	Restore antioxidant levels	Reverse age-related brain decline	Prevent urinary tract infection
Spinach	Helps maintain mental sharpness	Reduces the risk of cancers of the liver, ovaries, colon and prostate	Top nutrient density
Red Bell Pepper	Reduces risk of lung, prostate, ovarian and cervical cancer	Protects against sunburn	Promotes heart health
Broccoli	Reduces diabetic damage	Lowers risk of prostate, bladder, colon, pancreatic, gastric and breast cancer	Protects the brain in event of injury
Tomato	Reduces inflammation	Lowers risk of developing esophageal, stomach, colorectal, lung and pancreatic cancer	Reduces cardiovascular disease risk
Apple	Supports immunity	Fights lung and prostate cancer	Lowers Alzheimer’s risk
Artichoke	Helps blood clotting	Antioxidant Superfood	Lowers “bad” cholesterol
Arugula	Lowers birth defect risk	Reduces fracture risk	Protects eye health
Asparagus	Nourishes good gut bacteria	Protects against birth defects	Promotes heart health
Avocado	Limits liver damage	Reduces oral cancer risk	Lowers cholesterol levels
Blackberries	Build bone density	Suppress appetite	Enhance fat burning
Butternut Squash	Supports night vision	Combats wrinkles	Promotes heart health
Cantaloupe	Bolsters immunity	Protects skin against sunburn	Reduces inflammation
Carrot	Antioxidants defend DNA	Fights cataracts	Protects against some cancers
Cauliflower	Stimulates detoxification	Suppresses breast cancer cell growth	Defends against prostate cancer
Cherries	Alleviate arthritic pain and gout	Lower “bad” cholesterol	Reduce inflammation
Cranberries	Alleviate prostate pain	Fight lung, colon and leukemia cancer cells	Prevent urinary tract infection
Green Cabbage	Promotes healthy blood clotting	Reduces risk of prostate, colon, breast and ovarian cancers	Activates the body’s natural detoxification systems
Kale	Counters harmful estrogens that can feed cancer	Protects eyes against sun damage and cataracts	Increases bone density
Kiwi	Combats wrinkles	Lowers blood clot risk and reduces blood lipids	Counters constipation
Mango	Supports immunity	Lowers “bad” cholesterol	Regulates homocysteine to protect arteries
Mushrooms	Promote natural detoxification	Reduce the risk of colon and prostate cancer	Lower blood pressure
Orange	Reduces levels of “bad” cholesterol	Lowers risk of cancers of the mouth, throat, breast and stomach, and childhood leukemia	Pectin suppresses appetite
Papaya	Enzymes aid digestion	Reduces risk of lung cancer	Enhances fat burning
Plums & Prunes	Counter constipation	Antioxidants defend against DNA damage	Protects against post-menopausal bone loss
Pomegranate	Enhances sunscreen protection	Lowers “bad” cholesterol	Fights prostate cancer
Pumpkin	Protects joints against polyarthritis	Lowers lung and prostate cancer risk	Reduces inflammation
Raspberries	Inhibit growth of oral, breast, colon and prostate cancers	Antioxidant DNA defense	Lower “bad” cholesterol levels
Strawberries	Protect against Alzheimer’s	Reduce “bad” cholesterol	Suppress growth of colon, prostate and oral cancer
Sweet Potato	Reduces stroke risk	Lowers cancer risk	Protect against blindness
Watermelon	Supports male fertility	Reduces risk of several cancers: prostate, ovarian, cervical, oral and pharyngeal	Protects skin against sunburn
Banana	Increases Fat Burning	Lowers risk of colorectal and kidney cancer, leukemia	Reduces asthmas symptoms in children

Top 5 Super Herbs You Should Be Using!

1) Pau d’Arco
Pau D’Arco (Avellanedae or Tabebuia Impetiginosa) is the inner bark of a majestic flowering Amazonian tree. The pau d’arco tree grows up to 30 meters in height and the base of the tree can measure up to 3 meters in diameter.

Indigenous people noticed that the pau d’arco tree does not rot, even when it is dead. Pau d’arco bark contains intrinsic chemical factors that fight fungus and mold, even in some of the wettest environments on Earth. This was likely how and why indigenous people started using the bark medicinally to fight fungal conditions.

Pau d’Arco is a wonderful herb with many documented properties and may help provide the following benefits:
• Improves toxic-blood related conditions, such as acne, hepatitis, environmentally produced allergies and asthma, and poisons attacking the liver.
•    Stimulates the immune system to such a positive degree that it has been traditionally used as a primary treatment for viruses, such as flu, herpes or hepatitis.
•    Eliminates Candida, and Candida-type problems from the body as a systemic anti-fungal, by stimulating the body’s own Candida scavengers.
•    Inhibits free-radical induced cell-mutation, especially those within the blood or skin. May also decrease in the spreading of mutated cells and the formation of new malignant growths.
•    Balances blood sugar levels, and reduce the amount of insulin needed by diabetics.

Pau d’Arco teas make a fantastic base to cacao drinks. Simply add cacao beans or nibs and blend. Also adding some form of sweetener (such as raw yacon root syrup, agave cactus nectar, stevia, honey, fruit, etc.) makes a wonderful tasting beverage; yet take note that the more sweetener that is used, the less effective is the pau d’arco.

Pau d’Arco tea possesses a wonderful flavor and has a naturally sweet taste, yet contains no sugar. Pau d’Arco is a great herbal base for all teas. Experiment with mixing it with other herbs.
Dosage: 10 grams makes 1-2 liters of tea. One may add 3.5 grams of the herb cat’s claw to the pau d’arco tea to make a traditional Shipibo Peruvian tea.

NOTE: As with many herbs, an excessive amount of Pau d’Arco tea, may cause cramping, nausea, or intestinal upset. However, there have been no reports in the scientific literature of any danger of ingesting Pau d’Arco tea. Pau d’Arco tea has been in human use for thousands of years.

Pau d’Arco tea recipe:
Pau D’Arco (10 grams)
Cat’s Claw (3.5 grams)
Goji Berries (20 grams)
Chancapiedra (3 grams)
1 raw vanilla bean
(This makes 2 liters of healing tea and is extraordinary when chilled)

2) Vanilla Bean

From the exquisite blooms of the vanilla orchid come the pods that yield one of the world’s greatest flavors. Vanilla beans (pods) are the cured dried fruit of the only fruit-bearing orchid. Although there are about 150 species of vanilla orchids, only a few are used commercially.

Vanilla is one of the oldest and most expensive spices as well as one of the most familiar that is best known for its flavor enhancing qualities as well as its aromatic uses.

Among the purported health benefits of vanilla by ancient peoples was that it could act as an aphrodisiac. In the 1700’s it was recommended by physicians to be drunk as an infusion or tincture to increase male potency.

Studies have shown that vanilla can help people fall asleep faster and enter into deep REM sleep or dream state.

When purchasing vanilla, look for beans that are hand-cultivated and hand-picked without pesticides or synthetic fertilizers, and cured only in the sun. Also, many vanilla beans are blanched in hot water to start the curing process, this is other-than-the-best-ever. Stay away from vanilla extracts, especially artificial vanilla extracts, for when vanilla is processed into this form, it losses it’s health-enhancing herbal properties. Nothing compares to using whole, raw vanilla beans when you want real vanilla flavor!

Suggested use: Use in all your favorite raw creations, including chocolate drinks, smoothies and desserts. If you have a Vita Mix or other powerful blender, you can snip (with kitchen scissors) small pieces of the whole bean right into your blended creations (the beans, flavor and nutrition go further this way). You can also add half of a vanilla bean into any tea recipe along with the other herbs for a delicious and smooth taste. Another way to use vanilla is to split the bean open lengthwise, scrape out the thousands of tiny black seeds and add them to your cuisine.

3) Chanca Piedra

Chancapiedra (Phyllanthus niruri) is one of the most important superherbs discovered in the entire history of herbalism due to its effect on directly fighting calcium-forming organisms called nanobacteria. Nanobacteria have been linked to inflammation and the production of “bad calcium” in the human body. Nearly every disease condition known to humans, mammals, reptiles, and birds involves calcification. Calcification is the overproduction of “bad calcium” due to the growth of nanobacteria.

Chancapiedra’s name means “stone breaker” due to its ability to break up calcium phosphate crystals (bad calcium). This superherb’s historical use in achieving excellent gall bladder and kidney health is well-studied. In South America, Chancapiedra is also known for many other healing properties including helping: malaria symptoms, fever, flu, alleviating liver stagnation, improving digestion, and even as a mild laxative and pain reliever.

Precautions: People with heart conditions or taking prescription heart medications should consult their healthcare practitioner before taking this superherb. This superherb is generally not recommended for those with hypoglycemia symptoms.

4) Chaparral

Chaparral is a desert-growing plant that contains a powerful substance known as NDGA (nordihydroguararetic acid). The active ingredients are found in the leaves which can be soaked in water for an hour; this cold chaparral tea water is then taken internally or applied topically to the skin or hair. Chaparral has also been noted for its ability to ease arthritic pain, and contains potent antioxidants which may act throughout the body to help reduce inflammation.

Suggested Uses for Chaparral:
Make a cold infusion of Noni Leaf Tea and Chaparral. Both Noni Leaf and Chaparral contain a wide range of antioxidants, and work in combination to help protect our cells from free-radical damage. To make an even higher antioxidant drink, use this cold tea as a base for a smoothie or sauce made with Raw Cacao.
Both Chuchuhuasi and Chaparral hold the potential to relieve arthritic pain. Bring 3 cups of water with 2 teaspoons of Chuchuhuasi to a gentle simmer, and let simmer for one hour. At the end of the hour, steep 2 teaspoons of Chaparral in this tea. Let cool to room temperature, strain, and drink slowly throughout the day.

5) Sacha Jergón

Sacha Jergon is one of the main herbs in traditional Amazonian herbalism. Sacha Jergón helps improve the effectiveness of herbs that it is used with and is perhaps one of the best herbs in the world for liver support and rejuvination. This perennial herb grows wild in the Amazon basin up to the lower elevations of the Andes Mountains. The active elements of this herb are found in the tuberous off-white colored root. In its native habitat the root is pulverized in cold water and then drunk immediately for the highest level of therapeutic benefit. This herb earned its name due to its effectiveness in combating snake venom.

Sacha Jergón is as an activator of other herbs as well as a liver rejuvenator. Sacha Jergón provides the key that unlocks the potential of many of the extraordinarily rich herbs of Amazonia. Sacha Jergón can be used in conjunction with any combination of herbs to help improve immunity, cleanse the body, and restore optimal health and well-being.

NOTE: When choosing Sacha Jergon, look for sustainably harvested and wildcrafted products.
Raw Sacha Jergón powder is in a form which may be easily mixed into any juice, smoothie, or beverage. This herb has traditionally been used in cold water infusions, therefore no special preparation is required. Sacha Jergón mixes easily into cold water and has a mildly sweet taste. Sacha Jergón may even be mixed into a smoothie with Raw Cacao Beans to increase the antioxidant and heart-opening effects of the raw chocolate.

Is It Raw or Not?

Lets break this down into three categories:  foods to maximize, foods to include some, and foods to minimize or exclude.

On a raw foods diet, you want to maximize your intake  of the following raw food:

• Fresh fruits and Fresh Vegetables. – Any fresh fruits or vegetables.  The fresher the better. If you can pick the produce yourself, that’s the best. The next best would be  direct from a farmer  or farmers market, next best from a health food store, and last from a “chain store”.   Here is why- once the food is picked, the vitality starts to lessen.  If the produce is refrigerated, the vitality is lessened even further.

• Fresh Sprouts – you can sprout your own seeds yourself, and eat these life-force rich foods while they are still living and growing!

Next as a raw foodist you may want to consume some of the following: (concentration should be on FRESH fruits and vegetables)

• Nuts and Seeds – Many nuts are raw and go through no heat processing.  Always purchase nuts in the shell whenever possible, since once nuts are out of the shell, they start to oxidize, and can go rancid.  Some nuts are heat processed in the process of getting the nut out of the shell.

• Young Coconuts – Young coconuts are a excellent source of electrolytes, the best purified water and a good source of fat and calcium.

• Dried Fruits- Most dried fruits in the natrual food store are cooked!

• Dates – Dates are generally sun dried, if good organic dates are purchased.  Many “conventional” dates can be dried and then steamed to make them look “plump” and moist.  The Date People and Flying Disc Ranch are my two good sources.

• Sea Weeds – Sea weeds such as nori, dulse, Laver, sea lettuce, kombu purchased from a “family” business are usually sundried.   Seaweeds from “asia or china” may or may not be sun dried. Sometimes they are roasted, and it may not be mentioned on the package.  This should be eaten minimally

• Dried vegetables, herbs and spices for flavoring – I have not checked to see if these are in fact considered “raw” or if they have been heat treated in the drying process. Whenever possible dry your own herbs and spices, and use as sparingly as possible.

• Olives – You may want to consume some raw olives.   Raw olives are hard to find. The best raw olives are sun dried raw olives, that have not been preserved with salt.  Most olives are preserved with salt.  Most canned olives are cooked in the canning process.   Most olives are packed in a vinegar or lactic acid brine, which I do not recommend.

• Green Powders – A good green food powder can be helpful as long as it is not heat processed, considered “raw” and dried at a low temperature, and do not include toxic additives.  Some examples would be dried wheatgrass, blue green algae, barleygreen, etc.

• Raw Honey – I do agree that raw honey is probably the best concentrated sweetener to use, I still reccomend minimizing concentrated sweeteners such as honey.  Get a honey that includes the pollen and propolis, a more “whole” food.

• Frozen Fruits – It seems that most frozen fruits are not blanched before freezing, so they could be considered “raw”.  Although its best to eat FRESH FRUITS instead, or freeze fruits yourself.

Things to minimize or cut out completely.  The items listed below are many times included in a raw food diet.  They can be helpful while transitioning to a raw food diet, but have no place in a long term health building raw food diet.

• Table salt and celtic sea salt- While table salt is much worse than celtic sea salt, many raw foodists believe that celtic salt is good for them.  I believe it is not.  This is primarily due to research on the potassium/sodium balance.  Each cell in our body needs to maintain a ratio of sodium to potassium and in the “standard American diet” has the sodium ratio way too high. We get enough sodium from fruits, vegetables and seaweed. (Use seaweed instead)

• Nama Shoyu and Braggs Liquid Aminos – Once again these items show up often in raw food recipes, and many people think them “healthy”.  Try drinking a bottle of the stuff, and tell me how you feel. I bet you will feel sick to your stomach!  These are highly processed foods that do not occur naturally in nature. (try using seaweed instead)

• Maple Syrup – Maple syrup is another ingredient considered as “raw” by many.  Based on research, all maple syrup is cooked, so it is not raw..  Use fresh barhi dates (which do taste like maple syrup – there are many different varieties of dates to try!)

• Agave Nectar – While this “concentrated sweetner” is very popular in raw cuisine, I believe it has no place in a truly “raw” diet.   This is primarily due to the fact that it is a concentrated sweetner.  The “nectar” is collected or “cooked” out of the agave plant, then must be “cooked” or dehydrated down, much like “boiling down” maply syrup.  There is even some rumors about “corn syrup” and other sweeteners being added to “raw” agave nectar to give it the sweet taste. In any case, it is a processed, product, and not a raw, whole food.

• Wine – Wine can be raw, but while it may have some health benefits – I say drink FRESH made grape juice instead.  Exclude wine from the raw food diet.  Alcohol does kill brain cells.

• Apple Cider Vinegar – Vinegar contains acetic acid.   Acetic acid  is a toxic chemical. If you drink a whole bottle of vinegar, I bet you wont feel too good.  Did you know acetic acid is used as a pesticide?

• Bottled oils – Many raw foodists include oils in their diet. This should be minimized for a few reasons.  Oil does not occur naturally in nature.   Once oil is extracted, it generally goes bad (rancid) very quickly.  It is super concentrated and hard for your body to break down.  Try drinking a bottle of oil, and tell me how you feel.  Probably like you want to sleep – its your body having to work overtime to digest the oil.  Yes, even if its cold pressed an organic.  Eat the food instead- i.e.: eat olives instead of olive oil.  Eat coconuts instead of coconut oil. Eat ground flax seeds instead of flax oil.

• Frozen Vegetables – Confirmation from several major manufacturers of frozen vegetables, frozen veggies are blanched before they are quick frozen, so these would not qualify as raw.

Sugar Substitutes III: Honey- Raw Organic vs. Refined Pasteurized

Refined and Pasteurized Honey

The vast majority of brands of honey in most grocery stores are refined and pasteurized – these brands provide little more than liquid sugar.

Nectar commonly contains about 20 to 40 percent sugar. The bees in the hive concentrate the honey in the honeycomb to about 83% solids. Bees add the enzyme invertase to convert sucrose to the simple sugars glucose and fructose. After collection, most honey is heat treated. Honey is also filtered to remove air bubbles, solids and pollen grains.

Raw, Organic Honey

Honey that’s truly raw – not exposed to more than 118 degrees Fahrenheit – contains the following nutrients that can nourish your cells and keep you healthy:

• A number of flavonoids, which are antioxidants that can help keep your cardiovascular system healthy and help prevent damage caused by excessive amounts of free radicals
• Amino acids (building blocks of protein in your body)
• Enzymes
• Trace amounts of calcium, magnesium, iron, zinc, potassium, and a number of other minerals
• Healthy, natural sugars (fructose and glucose) that can help create glycogen stores in your liver and muscles, and provide a source of energy to your cells

What follows are some health benefits that are associated with raw, organic honey:

• Raw honey contains phytonutrients – caffeic acid methyl caffeate, phenylethyl caffeate, and phenylethyl dimethylcaffeate – that may have anti-tumor and cancer-preventing properties. When raw honey is heavily processed and heated, these phytonutrients lose most or all of their effectiveness.

• Research carried out in several Israeli hospitals indicates that honey may improve the strength of your immune system by supporting your red blood cells, white blood cells, and platelets.

• Honey may help promote optimal build-up of glycogen stores in your liver, which can help your liver optimally supply your brain with glucose while you sleep and exercise for long periods of time.

• When compared to other sweeteners, honey may improve your ability to regulate your blood sugar and insulin levels, though you still want to use raw, organic honey sparingly, as consumption of all sweeteners, even natural ones, can increase your blood sugar and insulin levels in the short and long term. Because raw, organic honey is rich in antioxidants, eating high quality honey may help support the health of your blood vessels.

• From batch to batch, raw, organic honey may contain some friendly bacteria, which may help you experience optimal digestive tract health and a strong immune system.

• When applied topically, raw, organic honey may accelerate healing of wounds, including burns and ulcers. The wound-healing properties of honey may be partly due to glucose oxidase, an enzyme that naturally occurs in honey. When glucose oxidase combines with water, the result is hydrogen peroxide, which is a mild antiseptic. Another possible reason why honey is an effective ointment for wounds is that the fructose and glucose in honey attracts water, and by keeping a wound dry, honey can help prevent growth of undesirable microorganisms.

Nut Overdose?

Don’t Eat Too Many Nuts

Nuts are protein-rich foods. However, protein is not desirable in large amounts. Nuts are actually concentrated with fat rather than extremely high in protein anyway and too much fat is really bad.

Blending nuts with the wrong foods, because of the fact that fat slows digestion, allowing fruits to ferment and cause acid problems, should be avoided.

The Place for Nuts in Our Diets

If you think about it, nuts are seasonal foods. They are only available naturally during specific times of the year. Fresh nuts are only available for a few months out of the year and dried nuts are much higher in fat and protein because they’ve lost their water content.

If you have ever eaten nuts fresh from the tree, you’ll know how much better they taste, how much more satisfying their texture, and how smoothly they grind between our frugivore teeth.

By all means, enjoy a few fresh nuts when they are available. However, limit your consumption to a small quantity and avoid eating them on the same day that you partake in avocado, which is also high in fat.

Children and Pregnant Women

Children have slightly different needs than adults. Children can have some nut products in their diets, but nut milks are the best choice. However, this should be provided to children that are age three or older because nut milk simply doesn’t contain the needed calcium for proper bone growth.

Until three years of age, infants and children thrive on mother’s milk. This is the truly perfect food, designed by nature. Of course, not every mother has the choice of nursing for one reason or another and in that case, animal milk can be used but raw goat’s milk is preferred over other milks.

One of the problems with giving children nuts is ensuring they chew them well. Raw nut butters solve that problem very well. BUT, children should still have most of their energy needs met through fruits and green leafy vegetables so that they obtain all the vitamins and minerals needed for health and rapid growth.

Similar dietary requirements apply to pregnant women because the baby in the womb is growing rapidly.

Best Foods for Recovery.

What foods are best to eat after exercise to promote recovery? Simply put, stress (training) combined with adequate rest and proper nutrition is the recipe for improved performance. Interesting to note, the better the nutrition, the less rest needed, therefore the faster performance improves.

Recovery from a workout actually begins before the workout has begun. What I’m suggesting is that it is not in the athlete’s best interest to break down his/her body in a way that will not result in improved performance. For example, if an athlete embarks on a run without being adequately hydrated, an unnecessary stress is being placed on the body. The athlete will experience a higher heart rate due to inadequate hydration, fitness will not improve as a result and fatigue will occur sooner. As a consequence, recovery will take longer, yet there will be no pay off in terms of improved fitness. This can be referred to as uncomplimentary stress””avoidable stress with no pay off. For recovery time to be minimized it’s important to make sure the body is properly prepared to take on the stress of exercise.

Immediately following a workout, once hydration has been achieved, the best foods to consume are fresh fruit with a small amount of protein. Fresh fruit is easy to digest and the naturally occurring sugar it contains helps to quickly restock depleted muscle glycogen stores. The protein further speeds the up-take of sugar into the system. However, the amount of protein must be small at this meal, comprising of 25% or less of the total number of carbohydrate grams. This is usually referred to as a 4:1 ratio, meaning that for every 4 grams of carbohydrate, there is 1 gram of protein. Another requirement of the protein is that it be easily digestible, ideally in liquid or pudding type consistency. Medium firm tofu is a good option for a post-workout protein source. It is certainly easy to digest and contains magnesium and calcium, two important minerals necessary for smooth muscle contraction. The body needs to restore calcium and magnesium after exercise because they are both excreted in sweat.

This snack should be consumed within 45 minutes from the time the workout has ended. If the body is made to wait longer, recovery will be impaired.

The following is an example of a post workout snack.

Chocolate recovery pudding

¼ pound medium firm tofu ““ protein, calcium
1 banana ““ electrolytes
½ pear ““ natural sugar
½ tbsp hemp oil ““ essential fatty acids (3-6)
½ tbsp cocoa powder ““ natural flavour
sprinkle sea salt ““ sodium (lost in sweat)

Blend all ingredients together until reaching a consistent texture. I recommend a food processor.

*The riper the pear and banana the sweeter the pudding

Once about an hour and a half has passed since finishing the recovery snack, a balanced, nutrient rich, easily digestible meal is optimal. I recommend a nutritious blender drink containing all the components of a complete meal. The reason I recommend a liquid meal is to further reduce the strain on the digestive system during the recovery period. When the body is pooling all its resources to help repair damage done by training, it needs all the help it can get.

The best sources of protein are hemp, pea and rice in powder form, mixed with water. Hemp is very high in vitamin E, a powerful anti-oxidant that helps further speed recovery. Hemp also contains anti-inflammation properties that help soft tissue repair, important after exercise. pH is also an important factor to be aware of when making a recovery formula as lactic acid is a by-product of exercise. The consumption of alkaline producing foods will help to neutralize the typically acidic pH of a fatigued body, thereby speeding recovery.

The most alkaline foods are those with the highest chlorophyll levels ““ dark, leafy greens. I recommend a daily salad for this, among other, reasons. However since dark, leafy green vegetables aren’t great for making blender drinks, you can use chlorella. Chlorella is a fresh water algae from Japan. It possesses the highest amount of chlorophyll in nature, is rich in vitamin B-12 and contains almost 70% protein. An excellent addition for anyone, especially a vegan athlete, I recommend 1-2 teaspoons of chlorella in each blender drink.

Maca is also an excellent food to help speed recovery and promote energy without stimulation. Grown in the Peruvian highlands, maca is a turnip-like root vegetable. Available at many health food stores in powdered form, maca helps to nourish and rejuvenate the adrenal glands. After training or any other type of stress the adrenals become fatigued. If the stress becomes chronic and not enough time is allowed for recovery, common symptoms of stress become apparent. As with chlorella, I recommend adding 1-2 teaspoons of maca in each blender drink.

Here is an example of a blender shake with all the nutrients you need to optimize recovery, and therefore performance:

Nutrient-rich shake

3 cups water (or 2 cups water and 1½ cups ice)
1 banana ““ electrolytes
½ cup blueberries ““ antioxidants
½ pear ““ natural sugar, fibre
1 tbsp hemp oil ““ essential fatty acids (3-6)
1 tbsp ground flax seeds ““ omega 3, fibre
2 tbsp hemp protein ““ complete protein
1 tsp (2.5 grams) maca, powdered form ““ sterols, alkaloids glucosinolates
1 tsp (2.5 grams) chlorella, powdered form ““ vitamin b12, chlorophyll, nucleic acids

Blend together until smooth.

For variety, add either a tablespoon of raw pumpkin or sunflower seeds. Raw carob powder is also a good addition.

The ease of digestibility, the high pH (more alkaline), the raw protein source, and the nutrient density are all major advantages that post workout vegan food sources have over animal based ones. Vegan or not, for the first few hours after a workout, abstaining from animal products can facilitate a quicker recovery.

Bananas.

Bananas. Containing three natural sugars – sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world’s leading athletes. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills – eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert. Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a “cooling” fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature. Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer, tryptophan.

Smoking: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body’s water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in “The New England Journal of Medicine,” eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

Rose Bushes: Blend one skin (soft Part) with blender full of water and pour on base of Rose Bush. Promotes healthy roots and new growth.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe its time to change that well-known phrase so that we say,

“A banana a day keeps the doctor away!

Source:http://www.karinya.com/bananas.htm

Top 10 Raw Protein Foods.

Below is a list of some of the most highest concentrated raw foods in assimiable proteins!

1. Hemp Seeds
2. Goji Berries
3. Sprouts
4. Spirulian/Blue Green Algae
5. Pure Synergy
6. Maca
7. Avocado
8. Figs
9. Greens and veggies
10. Sprouted Nuts and Seeds

1. Hemp seeds contain all 8 essential amino acids for adults, plus three other amino acids that are considered essential for children and infants. Almost two-thirds of hemp protein is made up of edestin, a globulin protein found only in hemp seeds. This makes hemp the superior source for this protein in the plant kingdom. Edestin is a type of plant protein that is similar to protein found in the human body, and thus is perfectly suited to aid in meeting the body’s cellular needs such as DNA repair.

Did you know? Hemp Protein Powder is produced when whole hemp seeds are cold-pressed to expel the oil, leaving behind a dry “cake.” This cake is then milled at low temperatures to remove some of the fiber and produce a concentrated form of protein. Cool, huh?

2. Goji berries, sometimes called wolfberries, are perhaps the most nutritionally rich fruit on the planet. Goji berries contain 18 kinds of amino acids (six times higher than bee pollen) and contain all 8 essential amino acids (such as isoleucine and tryptophan). Goji berries also contain up to 21 trace minerals (the main ones being zinc, iron, copper, calcium, germanium, selenium, and phosphorus). Read more…

3. Sprouts are living foods, easy to digest and filled with enzymes, proteins, complex carbohydrates, essential fatty acids, fiber, vitamins, and minerals. Everything your body needs in a form that your body can use! Sprouts are economical, easy to make and nutritious. Sunflower, kamut, hemp, quinoa, and bean sprouts are some of highest in protein.

4. Spirulina is a blue-green algae containing complete, balanced protein and a wide range of valuable nutrients. Spirulina is approximately 70% easily digestible protein. It contains 18 out of 22 amino acids and all of the essential amino acids, making it a unique vegetarian source of complete protein. Better yet, Spirulina protein is 95% digestible compared to meat sources, which are often difficult for the body to break down. In fact, beef protein is estimated to be only 20% digestible. Spirulina is a wonderful way to consume high quality protein that’s easy on the body. It contains enzymes, which naturally assist in the digestion process.

5. Pure Synergy is a remarkable nutritional supplement for your vitality, health, and total well-being blending Nature’s finest and most potent superfoods — algaes and organic green juices, freeze dried herbs, oriental therapeutic mushrooms, plant enzymes and phytonutrients, and natural antioxidants. Very high in protein!

Did you know? Pure Synergy ingredients are organically grown or wild crafted, seasonally harvested, fresh freeze-dried/ cold dried or cold ground, tested over 200 times for purity and packaged in recyclable glass.

6. Maca has an amazing nutritional value. Its high protein content excels those from other plants. For example it has 5 times more proteins and 4 times more fibre than the potato, having less fat. It has an excellent 0.76 ratio of saturated to unsaturated fat (40.1% saturated fats, 52.7% unsaturated fat). Maca contains two of three essential fatty acids (oleic and linoleic). It also has a surprising amino acids profile, a total of 18 amino acids, including 7 of the 9 essential amino acids. Vitamin and mineral levels are considerable and in some cases they represent 100% of the recommended daily value.

7. Avocados are bursting with nutrients–vitamins, A, B-complex, C, E, H, K, and folic acid, plus the minerals magnesium, copper, iron, calcium, potassium and many other trace elements. Avocados provide all of the essential amino acids (those that must be provided by our diet), with 18 amino acids in all, plus 7 fatty acids, including Omega 3 and 6. Avocados contain more protein than cow’s milk, about 2% per edible portion. Since rapidly growing nursing infants obtain no more than 2% protein from mother’s milk, we can safely assume that children and adults do not regularly require foods richer in protein than avocado. Our bodies recycle approximately 80% of our protein; cooked protein is denatured and largely unusable, thus our protein need is far lower than what is taught by conventional dietetics. A small avocado will provide more usable protein then a huge steak because cooked protein in meat is deranged and mostly unavailable to our liver, the organ which makes all of our body’s protein.
From Living Nutrition Magazine vol. 11 http://www.livingnutrition.com © Living Nutrition Publications.

8. Figs are loaded with nutritious protein, carbohydrates, essential minerals and vitamins.

Did you know? The actual edible “fruit” of a fig tree is called a syconium–a hollow structure lined on the inside with hundreds of tiny unisexual flowers.

9. Greens are high in protein, especially wild greens. Eating blending salads and juicing green veggies makes amino acids and other nutrients more assimiable.

10. Most nuts contain complete and high-grade proteins. They rank and even surpass, flesh foods in the quantity of their proteins. Nut proteins are also free from pathogenic bacterial or parasitical contamination. Almonds – their proteins have a high biological value and some nutritionists say they are an excellent substitute for meat; Almonds have 19% of protein. Coconut – is an excellent and complete food; Coconut has 6% of protein.

[by Alex Malinsky]

ex Malinsky]

Sugar Substitutes II: Stevia.

Stevia, known as “sweet herb”, this plant is 25 times sweeter than sugar when made as an infusion with 1 teaspoon stevia leaves to 1 cup of water. Two drops of this infusion equal 1 teaspoon of sugar in sweetness.

It is safe for a diabetic as it is does not change blood glucose levels. It does have a bit of an aftertaste you need to get used to. In South America and the Orient a product derived of Stevia called Stevioside has a 41% share of the food sweetener market.

There are some healing benefits of stevia as well.

• Stevia is known to help regulate blood sugar,
• helps to lower high blood pressure,
• aids in weight loss by decreasing the desire for sugary foods.
• Some people even report that it reduces their desire for tobacco and alcoholic beverages.
• Stevia is also used in facemasks to smooth out wrinkles and heal skin blemishes and acne.

So why don’t we see more of it? Apparently the import of stevia was heavily influenced by Nutrasweet politics.

You can actually buyt a Stevia plant from Wal-Mart. It’s and annual plant and grows quite well. You harvest the leaves just as the flowers bloom, dry them, and then use them in teas, or crumble them up and use them in cooking.

You can get Stevia drops or packets in your local health food store. It can also be purchased in bulk form.

Fasting IV: Juice Fasting.

During fasting, the body burns up and excretes huge amounts of accumulated wastes. This process can be assisted by drinking alkaline fruit and vegetable juices and potassium broth. The sugars in the fruit juice strengthen the heart and are extremely beneficial in normalizing all the body processes, assisting the body’s own healing and cellular regeneration. Juices require no digestion and are easily assimilated. Minerals are increased within the tissues. Therefore increased oxygenation occurs acting to reverse the aging process.

General Juicing Rules:

• Drink freshly prepared juice and do not store the juice for over 24 hours. If you can’t drink it immediately, put it into a glass jar (filled to the top) and put a lid on it to prevent oxidation. Juice rapidly loses therapeutic and nutritional value during storage
• Raw fruits and vegetables are not always compatible when eaten together. Apples are the exception. You can also mix pears with Jicama.
• Melons should be juiced by themselves. Making the entire meal melon is an option.
• Avoid using pre-bottled or sweetened juices. All the live enzymes are inactivated when they are pasteurized.
• Juices don’t stimulate acids to be released from the stomach, but orange and tomato juice are high in acids and you may want to mix these juices with other less acidic ones.
• I’ve read that cucumbers may not be good to mix with other vegetables as they are in the melon family, but it seems to work fine for us. We do limit cucumber to less than 25% of the total volume however.
• Don’t add more than 25% green juice to your vegetable juices (unless you have a barf bucket handy!)
• Juicing Greens—you might want to do this in between harder vegetables, the juice sludges at the bottom and doesn’t pour out easily if you juice them first. For example, I juice a couple of carrots, then a bunch of parsley, then cram a couple more carrots in after the parsley to get the juicer moving again.
• Dilute all fruit juice with water (one part juice to 2-4 parts water) and drink throughout the day. We’ve found that 2 cups fruit juice blended with ½ tray of ice cubes comes up to 4 cups—the perfect dilution and it’s frothy cold.
• Vegetable juices need not be diluted.

Vegetable Juices:

·       Asparagus—Kidneys, diuretic, blood purifier, bowel health, soothes nervous system

(Note: urine will turn dark and have a different odor to it when you eat or drink a lot of asparagus. This is normal and harmless and will pass.)

·       Beet greens—Gallbladder, liver, osteoporosis.

·       Beets—Blood cleanser, liver cleanser, menstrual problems, arthritis, lymph glands, flushes the kidney and bladder, and is good for low blood pressure.

(Note: never drink it straight as it can temporarily paralyze your vocal cords, cause hives, increase the heart rate and give you alternating chills and fever. Hmm—sounds like a good reason to stay away from beets altogether! They sure do taste “earthy.”)

·       Brussels sprouts—Good for diabetics and hypoglycemia, makes for healthy skin, increased male potency and stomach ulcers.

·       Cabbage—Colitis, ulcers, and it curbs alcohol cravings.

(Note: Do not store cabbage juice because its Vitamin U content can be quickly lost.)

·       Carrots—Eyes, liver problems, high cholesterol, protects skin fro UV rays, nervous problems (like Multiple Sclerosis), arthritis, osteoporosis, and low blood pressure.

·       Cauliflower—Breast cancer

·       Celery—Kidneys, diabetes, osteoporosis, good for people who sweat in excess, muscle cramps, fatigue, anxiety, stress, insomnia, headaches, air pollution, sweet cravings, low blood pressure, and obesity.

·       Comfrey—Intestines, hypertension, osteoporosis.

·       Cucumber—Edema, diabetes, tendonitis, skin tone, muscle tone, complexion problems, poor nail growth.

·       Dandelion greens—Spring tonic, strengthens blood and bones, increases stamina and energy.

(Note: eat them early in the summer as they get bitter as they age.)

·       Fennel—Night blindness, eye disorders, flatulence, blood strengthener, migraines, nausea.

·       Garlic—Allergies, colds, hypertension, cardiovascular disease, high fats, diabetes, immune booster, anticarcinogen, antibacterial, antifungal, rids body of toxins through the skin, low blood pressure.

·       Ginger root—Circulation, motion sickness, nausea, laryngitis, clears mucous in the throat, sinuses and lungs.

·       Greens (Collard, Mustard, Turnip, Kale, Parsley, Spinach, Turnip, Chard)—Cardiovascular disease, skin, eczema, digestive problems, obesity, breath.

(Note: Greens contain more than 100% of the RDA for Vitamin C and Vitamin A)

·       Jerusalem artichokes—Diabetes.

·     Jicama—Sooths upset stomachs, osteoporosis/osteopenia, and hemorrhoids.

·       Kale—Constipation, bladder problems, arthritis, also see Greens.

·       Lettuce—Lung cancer prevention, hair and nail strength, skin problems.

·       Onion—Normalizes nervous system for sympathetic dominance, stimulates beneficial bacteria, breaks up mucous, low blood pressure

(Note: If you juice onions, put them in the juicer first THEN the other vegetables so the odor does not stay on the juicer parts.)

·       Parsley—Kidneys, edema, arthritis, tendon and ligament problems, osteoporosis (has lots of natural calcium), one of the most nutritious foods in the world, boils and cysts, increases oxygenation of the blood, bad breath, stimulates normal peristalsis of the gut, vision problems, adrenal exhaustion, thyroid disease, obesity.

·       Potatoes—Intestines, ulcer.

·       Radish—Liver, high cholesterol, obesity, sinus problems, clears excess mucous, soothes sore throats.

·       Spinach—Anemia, eczema, regenerates damaged intestinal tracts, constipation, circulation problems, cleans liver and glands.

·       Sprouts—Baldness, morning sickness.

·       String beans—Bruising.

·       Sweet potatoes—Any kind of skin problems.

·       Tomatoes—Use them alone or leave them alone, but adding celery and cucumber to it works fine.

·       Watercress—Anemia, colds.

·       Wheat grass—Anemia, liver, intestines, breath, excellent antioxidant, Parkinson’s disease.

·       Zucchini—internal cleanser, fantastic as a mineral supplement.

Fruit Juices:

·       Apple—Liver, intestines, blood cleanser.

·       Apricots—High in iron for anemia, silica and vitamin A for hair and skin.

·       Bananas—Heart and muscles.

·       Cherry, black—Colon, menstrual problems, gout, prevents tooth decay.

·       Citrus—Obesity, hemorrhoids, varicose veins, raises body temperature to fry out viruses/bacteria, bruising, heart disease, stroke.

(Note: Don’t juice the skin of any citrus except lemon and lime. They are difficult to digest and can cause colo-rectal problems.)

·       Cranberries—Urinary tract infections, antiviral.

·       Grape—Colon, anemia, good for kidneys and heart, high in iron, soothing to nervous system, builds hemoglobin, promotes healthy bowel action, liver cleaners, helps to eliminate uric acid, helps with low blood pressure, obesity.

·       Grapefruit—High blood pressure, cardiovascular disease, obesity.

·      Lemon—Liver, gallbladder, allergies, asthma, cardiovascular disease, colds, obesity.

·       Melons—Eat them alone or leave them alone, good for kidneys (diuretic), juicing watermelon rind gives you 95% of the melons nutritional benefits compared to only 5% of juice without the rind.

·       Papaya—Stomach, indigestion, hemorrhoids, colitis.

·       Pear—Gallbladder, blood pressure, cardiovascular health, digestion, a safe fruit for diabetics.

·      Pineapple—Digestion, allergies, arthritis, inflammation, edema, hemorrhoids.

·      Strawberries—Strengthens the blood, nerve tonic, keeps glands healthy, protects against cigarette smoke toxins.

·       Watermelon—Kidneys, edema, used as a diuretic.

Raw Milk vs. Pasteurized Milk

When it comes to raw milk, most people are a little squeamish and are not sure what to expect. True, raw milk is in its truest form, being straight from the cow and in its pure sense, but maybe knowing just how powerful and healthy raw milk is, could change a few minds. Raw milk has been used for years as a way to sustain life and even fight diseases.

Raw milk consists of important enzymes that aid in assimilating the nutrients present in milk. Raw milk serves as one of the best sources for calcium consumption. One of the major raw milk drinking advantages is that it contains the beneficial bacteria, which otherwise get destroyed, when the milk undergoes pasteurization process.

How beneficial is raw milk can be understood by analyzing the loss that occurs, when the milk is pasteurized. Pasteurization destroys enzymes, vitamin B12 and vitamin B6 and also it kills the beneficial bacteria. Raw milk does not rot, rather it sours naturally. Pasteurized milk is often associated with health problems like diarrhea, cramps, iron-deficiency anemia, cancer, skin rashes, osteoporosis and allergies etc. On the contrary, raw milk keeps you away from these health ailments.

Raw milk is highly nutritious and thus acts as one of the healthiest foods. Raw milk tastes better, when compared to pasteurized milk, as it is creamier and fresh. People who do not relish the taste of milk are likely to find the taste of raw milk pleasant. There can be digestion problem with the consumption of processed milk, but that won’t be the case with raw milk.

Himalayan Salt vs. Sea Salt and Rock Salt

Many people believe sea salt is a healthy alternative to table salt, but this is no longer the case. The oceans are being used as dumping grounds for harmful toxic poisons like mercury, PCBs and dioxin. Reports of oil spills polluting the sea are becoming more frequent. With some 89% of all the sea salt producers now refining their salt, today’s sea salt simply isn’t as healthy as it used to be.

If you were to look into a microscope at sea salt you would see it has irregular and isolated crystalline structures disconnected from the natural elements surrounding them. Thus, however many vital minerals it may contain, they cannot be absorbed by your body unless the body expends tremendous energy to vitalize them. Your body’s net gain is small compared to the great loss of energy.

Because the crystalline structure of himalayan crystal salt is balanced, it is not isolated from the 84 inherent mineral elements, but is connected to them in a harmonious state. This means the energy content in the form of minerals can be easily metabolized by your body. When you use this salt it has a vital energetic effect, your body gets an ample net gain with little energy loss.

Mined salt, or rock salt, is also a poor substitute for Himalayan Crystal Salt. While natural rock salt comes close to being intact and is more valuable than industrial table salt, from a biophysical as well as bio-chemical perspective, it holds little value.

The elements contained in rock salt lack sufficient compression to be included in the crystal web, but are only attached to the surface and in the gaps of the crystalline structure. It is the considerable pressure that brings the elements to a colloidal state – where your cells can readily absorb them. The valuable elements found in rock salt are useless because your body cannot absorb and metabolize them.

Himalayan Salt vs. Conventional Salt

Most people simply don’t realize that there are enormous differences between the standard, refined table and cooking salt most of you are accustomed to using and natural health-promoting salt.

These differences can have a major impact on your staying healthy.

If you want your body to function properly, you need holistic salt complete with all-natural elements. Today’s common table salt has nothing in common with natural salt.

Your table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. Dried at over 1,200 degrees Fahrenheit, the excessive heat alters the natural chemical structure of the salt.

This salt from the Himalayas is known as “white gold.” Together with pure spring water, Himalayan Crystal Salt offers all the natural elements exactly identical to the elements in your body — the very same elements originally found existing in the “primal sea.”

Containing all of the 84 elements found in your body, the benefits of natural Himalayan Crystal Salt include:

1. Regulating the water content throughout your body.
2. Promoting a healthy pH balance in your cells, particularly your brain cells.
3. Promoting blood sugar health and helping to reduce the signs of aging.
4. Assisting in the generation of hydroelectric energy in cells in your body.
5. Absorption of food particles through your intestinal tract.
6. Supporting respiratory health.
7. Promoting sinus health.
8. Prevention of muscle cramps.
9. Promoting bone strength.
10. Regulating your sleep — it naturally promotes sleep.
11. Supporting your libido.
12. Promoting vascular health.
13. In conjunction with water it is actually essential for the regulation of your blood pressure.

Table Salt

What remains after typical salt is “chemically cleaned” is sodium chloride — an unnatural chemical form of salt that your body recognizes as something completely foreign. This form of salt is in almost every preserved product that you eat. Therefore, when you add more salt to your already salted food, your body receives more salt than it can dispose of.

This is important as over 90% of the money that people spend on food is for processed food.

Typical table salt crystals are totally isolated from each other. In order for your body to try to metabolize table salt crystals, it must sacrifice tremendous amounts of energy.

Inorganic sodium chloride can keep you from an ideal fluid balance and can overburden your elimination systems.

When your body tries to isolate the excess salt you typically expose it to, water molecules must surround the sodium chloride to break them up into sodium and chloride ions in order to help your body neutralize them. To accomplish this, water is taken from your cells in order to neutralize the unnatural sodium chloride.

This results in a less-than-ideal fluid balance in the cells.

For every gram of sodium chloride that your body cannot get rid of, your body uses 23 times the amount of cell water to neutralize the salt. Eating common table salt causes excess fluid in your body tissue, which can contribute to:

1. Unsightly cellulite
2. Rheumatism, arthritis and gout
3. Kidney and gall bladder stones

When you consider that the average person consumes 4,000 to 6,000 mg of sodium chloride each day, and heavy users can ingest as much as 10,000 mg in a day, it is clear that this is a serious and pervasive issue.

Seaweed.

The Japanese have been using seaweed or sea vegetables in their diet and food preparation for centuries. In Japan, the consummation of seaweed is as normal as the usage of apples or carrots in the west. Commonly, what we find strange to eat simply seems that way because we have not eaten that food since childhood. This is fine, as long as you keep your diet varied. You need not try everything that other nations try, but perhaps we should all make an exception for seaweed.

Seaweed is so easily found in the wild and if you don’t live by the sea, you can just as easily purchase it, often in Asian supermarkets. It is rarely expensive and with so many varieties of seaweed, we could just as easily think of it like fruit; if you are not consuming it, you are missing out on a huge variety of tastes and textures.

Onto the health part. Seaweed is so different in every way from vegetables or fruit. For a start, it grows in the sea. So, we can logically assume that it also has many nutrients which one can’t get a hold of so easily in fruit or vegetables. This is a safe assumption to make.

Seaweeds are low fat, incredibly rich in minerals, they contain a similar concentration and variation of minerals to which humans have in their blood and have the ability to bind with toxins and heavy metals, eliminating these nasties from the body.

Seaweeds are all very energizing because they contain an abundance of various minerals. These minerals are used by the body for it’s various functions but also these minerals alkalize the body. An alkaline body is a healthy body but most people have an acidic body. So everybody can stand to add seaweed to their diets.

Go to your nearest Asian food store and pick two or three different varieties of seaweed. They will come dried, and sometimes roasted. If you can’t get a particular seaweed which you would like to try raw, buy it roasted. You will still reap tremendous benefit from it. Store it in an airtight container because you don’t want the seaweed absorbing moisture from the air, which will make the seaweed soft and will reduce it’s shelf life.

Here’s a run down of some of the various seaweeds you can buy:

Nori

• A very useful seaweed to have. It will often come in flat sheets and so, many people use nori to make vegetable wraps. It has a mild flavor and so it may be a good way to begin to include seaweed in your life.
• Nori contains approximately 48% protein (a handy figure to know for when you get that “where do you get your protein” question) and an abundance of carotene, vitamins C, D, B1. B2 and B3.
• In nori there are also high amounts of calcium, iron, iodine and phosphorous, and little fat.

Dulse

• Found in the North Atlantic. It also has a mild flavor, which can be described as spicy and nutty.
• Dulce, similar to Nori, contains an abundance of protein, as well as iron. Many women, due to menstruation, are lacking in iron. Therefore, including Dulse in your diet is highly recommended.
• Aside from it’s iron and protein, Dulse is rich in dietary fiber, calcium, magnesium, phosphorus, potassium, manganese, as well as vitamins A, B2, B6 and E.
• It has been concluded by a nutritional researcher, Paul Pitchford, that Dulse can lower cholesterol, remove toxins and ease the herpes virus.

Kelp

• A large algae which contains over 70 minerals and trace elements.
• It has been shown to increase energy levels, boost metabolism, fight against heart disease and cancer, improve a poor digestive system and suppress appetite.
• It is often used ground up and used as a seasoning. It’s taste is rather strong and so this method would be my recommendation.

Agar agar

• A tasteless, odorless and clear seaweed which is often used when one would use gelatin as a vegan alternative.
• Agar agar acts as a mild laxative, and can add bulk to those on a low calorie diet.
• It contains iodine, calcium, iron, phosphorous and many vitamins.

Powers of Herbs and Spices: Cinnamon.

Cinnamon is, for many raw foodists, a very reliable friend. You want something sweet and comforting? Apple sauce, cinnamon and honey equals happy days.

Fortunately, cinnamon has many health benefits. In fact, the more you eat, the better.

Cinnamon is the inner bark of  a small tree, the Cinnamon Tree. There are two types of cinnamon, Chinese and Ceylon, of which Ceylon is generally more difficult to come by.

Studies have been made, which concluded in the suggestion that cinnamon oil and cinnamon extract have anti-fungal, anti-bacterial, and anti-parasitic properties. The dreaded and common yeast infection, caused by Candida Albicans, has been shown to be severely inhibited by cinnamon. Cinnamon also helps ease the discomfort of excess gas.

Cinnamon has a warming effect on the body and so can be used to solve cold related discomforts. This includes colds and flu, and circulatory problems.

For those ladies that are prone to urinary tract infections, cinnamon has been shown to suppress completely the bacteria which causes this discomfort.

Buying

When buying cinnamon, be sure to smell it. Cinnamon should have a sweet smell, an indication that it is fresh.

Storing

Cinnamon should be kept in a sealed container in a cool, dark place. Ground cinnamon, like other powdered spices loses its flavor quickly. Ground cinnamon should keep for 6 months. Cinnamon sticks are able to retain their flavor for longer periods of time and should last for a year or more.

Preparing

If you are going to grind your own cinnamon, be sure to use Ceylon. Grinding the cinnamon quills in a coffee or spice grinder will result in a ground cinnamon with a pungent taste.

Sprouting I

if you are not including sprouts in your diet at least a couple of times a week, you are truly missing out on a hugely nutritious and alkalizing source of energy.

Sprouts are low in calories, high in fiber, varied in flavor, very alkalizing and nutritious. All that, AND they are cheap and easy to grow.

Sprout in small amounts. You may have realized this; sprouts grow. They will often quadruple in quantity and so don’t put yourself in a position in which you are overrun with sprouts. You may start thinking, “Oh no, must consume my sprouts!”

This is not the attitude we are going for.

Start small.

Go to your local health food store and pick two packets of either seed/grain/legume, or a combination.

Why not the local supermarket or wholesale grain store?

These may prove to be excellent sources of produce, in your near future.

First though, start in the health food store.

It has been my experience that certain grains/seeds/legumes from the supermarket simply don’t sprout. They are no longer alive. Poor things.

Another benefit of buying in the health food store is that the goods will probably be organic. Imagine, at a lower price than two starbucks coffees, you can incorporate 25% or more organic produce into your diet.

What will you need to begin sprouting?

You can buy sprouting trays, and maybe further on into your sprouting career you will choose to take this route. For now though, all you need is fresh water, your chosen sprout, a little bit of free space in a warm (not hot) place and a few large glass jars. You will need to soak your sprout, generally overnight. You will then drain the sprouts in a colander and put them in the glass jar. You will need to cover the jar in a way that air can still enter. Wire mesh, cheese-cloth or a tea towel will do. You must make sure to keep the sprouts moist whilst assuring they are not surrounded by excess water. This is done by rinsing the sprouts in a colander, once or twice daily, and then returning them to their home in the jar. Once the sprouts are the size you enjoy, put them into the refrigerator.

What kind of sprouts should you start with?

These sprouts are practically fool proof so they are excellent to begin with:

Chickpeas /  Garbanzos

• An excellent little creature, the chickpea (so called in my part of the world, garbanzos to those in the U.S.) virtually requires no work to sprout.

• They are an excellent source of protein and to my palate they taste like monkey-nuts. You should soak them in two or three times as much water as chickpea, as they soak up a lot of water. They are edible as soon as you notice the tail protruding. I like to eat them when the tail is still short, before the taste gets too strong.

Quinoa [Keen-wah}

• This Peruvian seed (commonly mistaken for a grain) is incredibly nutritious even in it’s cooked form. Quinoa strengthens the kidneys and has very high levels of iron.

• Soak them for 4 to 6 hours. In two days you will have your own little batch of baby quinoa.

• Quinoa does have a distinctive ‘sprouted’ taste, though quite mild.

Lentils

• There are many different kinds of lentils; red, Chinese, green and brown.

• They have a peppery taste. I like to combine them with other strong tasting foods, such as garlic and cayenne pepper. They are also excellent just with olive oil and a pinch of salt. Sprout them as you would garbanzos.

Buckwheat

• One of personal favorites; buckwheat. Buckwheat is an excellent source of rutin which is a bioflavonoid. Rutin strengthens the capillaries and the overall circulation of the body. Therefore, those with varicose veins should include buckwheat in their diet. It sprouts very easily. Soak for a mere 2 hours.

• The dark side of buckwheat is the weird slime it creates when soaked. Putting the buckwheat into a colander and running water through it whilst mixing the buckwheat around with your hands will solve this problem. Once soaked the sprout is edible though if you leave it for a day longer it will be more nutritious.

• For breakfast, I like to blend buckwheat with a small amount of water and a pinch of salt. I then add raisins and nuts or seeds and a spoonful of honey. Not dissimilar to porridge.

• Another option is mashing the buckwheat roughly with a fork or potato masher and eating as you would rice, i.e. with a sauce, in sushi, just with olive oil, etc…

ALFALFA – The traditional sprout we have all grown to love. It has a sweet, clean, and refreshing taste with exceptional nutritional benefits. Great on sandwiches and in salads.

BROCCOLI – This Italian variety was especially grown for us. This high quality seed grows quickly and produces a sprout with a mildly spicy flavor and a fresh crisp texture.

RED CLOVER – Subtle differences distinguish clover from alfalfa. Red Clover is not as sweet and grows in a lighter shade of green. Red Clover is known for helping to purify the blood and create balance and restoration.

Wheat

• Wheat is also very easy to sprout. Soak overnight and then leave to sprout for approximately two days.

• Many people who have trouble eating cooked wheat find that they can eat sprouted wheat without problems.

• Sprouted wheat is very satisfying and filling.

• Another favorite breakfast of mine is to blend up a cup or two of wheat berries with a half cup of water. Blending for 20 seconds or so leaves the wheat still quite intact. I then add raisins, dates and nuts and blend for a further 10 seconds. Into a bowl it goes with a chopped banana, and voila, you have a great version of granola.

Sprouts are inexpensive, easy and fun to grow. For just minutes a day, anyone, anytime, anywhere, can sprout, grains, legumes, and nuts and have high quality food all year long!

Sprouts are naturally high in quality protein, vitamins, minerals, trace elements. enzymes, anti-oxidants, few calories and no cholesterol.

Alkaline Food vs. Acid Food II

Here is a Chart of food and what we should be eating compared to what we should not be eating.

Food and Beverage Chart: ALKALINE (green) – ACID (grey)
* Excellent for preventing and combating cancer.
*SUPER FOODS – Excellent for nutrition and health.

– VEGETABLES Alfalfa Asparagus Barley Grass Green Beans Beets* Broccoli** Brussel sprouts* Cabbage Carrot** Cauliflower* Celery Chlorella Cucumber Dandelions Edible Flowers Eggplant Fermented Veggies Garlic** Greens* – Beet, Chard, Collard, Mustard, Wild Kale Kohlrabi Lettuce Mushrooms* Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Potatoes Pumpkin Radishes Rutabaga Spinach* Spirulina Living Sprouts* Squashes Sweet Potatoes Watercress ORIENTAL VEGETABLES Daikon Radish Dandelion Root Maitake, Reishi  and Shitake Mushrooms Sea Veggies – Kelp*, Kombu, Nori and Wakame Seaweed Umeboshi (pickled plums) FRUITS Apple Apricot* Avocado Banana (high glycemic) Berries inc. – Blackberries, Raspberries**, Strawberries*, Goji* Cherries, sour Coconut, fresh Currants and Raisins Dates and Figs, both dried Grapes *Purple, Red Grapefruit Lemon and Lime Melon – Cantaloupe, Honeydew, Musk, Water Nectarine Orange and Tangerine Peach Pear Pineapple* Umeboshi Plums Rhubarb Tomato* Tropical Fruits PROTEIN Cottage Cheese Chicken Breast Nuts – Especially Almonds* and Chestnuts Seeds – Pumpkin, Sprouted, Sunflower – Millet Tempeh (fermented) Tofu (fermented) Whey – POISON! Yogurt, Plain* SWEETENERS Stevia SPICES & SEASONINGS All Herbs Cayenne** and Chili Pepper Curry – Tumeric** Cinnamon – Ginger Miso – Tamari Sea Salt OTHER Apple Cider Vinegar Bee Pollen* Lecithin Granules Molasses, blackstrap Butter, unsalted Soured Dairy Products Probiotic Cultures Marine Phytoplankton**Alkaline Antioxidant Water – Mineral Water Tea – Dandelion, Essiac*, Green*, Herbal, Ginseng, Kombucha Fresh Fruit Juice – Green Juices and Wheat Grass Juice**– Veggie Juices Organic Milk (unpasteurized) MILK IS FOR COWS NOT HUMANS! ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9 –

VEGETABLES Corn Olives Winter Squash FRUITS Blueberries* Canned or Glazed Fruits Cranberries* Currants Plums Prune* GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Bread Corn Cornstarch Crackers, soda Flour, white Flour, wheat Hemp Seed Flour Kamut Macaroni Noodles Oats (rolled) Oatmeal Pasta Quinoa* Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Wheat Germ* BEANS & LEGUMES Beans – Black, Kidney, Lima, Pinto, Red, Soy, White, Lentils Almond Milk, Rice Milk, Soy Milk (may cause allergies) Peas – Chick and Green DAIRY Butter, Salted Cheese – Cow, Sheep and Goat (most desirable) Cheese – Parmesan and Processed Ice Cream Ice Milk NUTS & BUTTERS Brazil Nuts, Cashews, Peanuts, Pecans, Pistachio. Walnuts* Peanut Butter Tahini ANIMAL PROTEIN Beef (US beef filled with antibiotics, banned from exportation to Europe) Corned Beef Lamb (best choice) and Veal (INHUMANE) Pork and Bacon Sausage Turkey Venison Rabbit Organ Meats Fish – Carp, Cod, Haddock, Pike, Salmon*, Sardines*,Tuna* Shellfish – Clams, Lobster, Mussels, Oysters*, Scallops, Shrimp Eggs – Less acidic if natural feed, no hormones, no antibiotics. FATS & OILS Oil – Avocado, Canola, corn, Flax, Hemp Seed, Virgin Olive (best choice), Safflower, Sesame, Sunflower Butter Lard SWEETENERS Carob Corn Syrup Sugar (poisonous, aging, feeds cancer and obesity) ALCOHOL Beer Hard Liquor Spirits Wine (Red wine is healthy – skip the white) OTHER FOOD – BEVERAGE Catsup Cocoa Coffee Mustard Pepper Soft Drinks Sodas (fizzy water, sugar and chemicals) Soy Sauce Distilled Vinegar DRUGS & CHEMICALS Aspirin Drugs – Prescribed Medication and Street Food Additives Herbicides and Pesticides Tobacco

Where To Find Raw Food Products.

Starting and succeeding on an uncooked diet means that you will need to invest in raw food products to help you in your journey. Here are a few tips on how to find the best resources for your raw food products to make sure your diet is a success.

The first thing you want to look at when analyzing a raw food product is its ingredients. You want to make sure it is free from synthetic additives. You want all the ingredients to be as natural as possible. This usually means that the supermarket is not the best place to find what you need.

If you have a local farmers market that is the best place to find your raw food products. They carry the freshest variety of fruits and vegetables possible because you are buying directly from the grower’s themselves.

If you have a small time neighborhood grocer you may find higher quality produce that what the big chain stores carry. Check with them to see what organic produce they carry.

Also check online. There are a plenty of places to find organic raw produce and food online. One such place is Raw Food on Amazon. They carry plenty of yummy raw and organic foods.

High quality raw foods are not to difficult to find as long as you know where to look.

Raw Food Bars vs. Energy Bars

Not only are raw food bars highly nutritious, they actually taste good! They are made from uncooked food sources.

You can pick up these organic raw food bars in a variety of different flavors from chocolate to blueberries. They are a viable alternative to candy bars, even for people who are not following a 100% raw diet. Instead of feeling worn out and tired after eating one, they can help you to feel energized and satisfied. This is because they are easy on your body and your digestive system.

You got to realize that most of the energy bars on the market today that are advertised as ‘Healthy’ are really anything but. They are full of processed ingredients and refined sugar. You may feel full for a little while, but you end up hungrier than you were before once the sugar high crashes.

On the other hand the raw food bars have no strange ingredients, no preservatives and nothing in there that shouldn’t go in your body.

These bars have never been heated like other energy bars have. They go through a preparation method known as ‘cold processing.’ This means it is not heated above 104 degrees in order to keep the enzymes in tact. They also use natural sweeteners such as honey or fruit nectar.

Many of these bars use hemp as the base. It is rich in the essential amino acids a person requires, along with vitamins, minerals and essential fatty acids. These raw food bars are a healthy tasty treat that is definitely better than the sugary ones so many people use to energize themselves.

Low and High Carb Fruit.

Fruits Lowest in Sugar

• Small Amounts of Lemon or Lime
• Rhubarb
• Raspberries
• Blackberries
• Cranberries

Fruits Low to Medium in Sugar

• Strawberries
• Casaba Melon
• Papaya
• Watermelon
• Peaches
• Nectarines
• Blueberries
• Cantaloupes
• Honeydew Melons
• Apples
• Guavas – Pineapple Guavas (Feijoa) and Strawberry Guavas are probably similar, but information that directly compares them is not available
• Apricots
• Grapefruit

Fruits Fairly High in Sugar

• Plums
• Oranges
• Kiwifruit
• Pears
• Pineapple

Fruits Very High in Sugar

• Tangerines
• Cherries
• Grapes
• Pomegranates
• Mangos
• Figs
• Bananas

• Dried Fruit, such as:

• Dates
• Prunes
• Dried Apricots
• Raisins

—————————————-

Almost Carb-Free

Greens have very little carbohydrate in them, and the carbs that are there are packed in layers of fiber, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose. In some systems greens are even treated as a “freebie” carb-wise (meaning the carbohydrate doesn’t have to be counted at all).

Carob.

(Ceratonia Siliqua)

Harvested from carob-pod trees growing wildly in Spain, this is a full-bodied and sweet crystal-like powder that freshens up and cools all recipes giving that extra depth to chocolate recipes in particular.

The carob tree is a member of the legume (pea) family and it grows in Mediterranean areas. It favours arid conditions which are naturally alien to fungus and pests, so little or no chemical sprays are needed in its cultivation.

Nutritional Factors

Carob is 80% protein and contains vitamins A, B, B2, B3 and D. It is also high in calcium, phosphorous, potassium and magnesium and contains iron, manganese, barium, copper and nickel.

The pulp, in the seedpods of carob, is very nutritious and, due to its high sugar content, sweet-tasting and mildly laxative. It can gently help to cleanse and relieve irritation within the gut. The seedpods are also used in the treatment of coughs.

Although it has only been used in manufacture and baking in Britain for some 20 years, carob is by no means a newly discovered food and evidence of the use of carob products by humans, date back to ancient Greece and Egypt where the plant was used as a source of food. The Greek Theophratus recorded in 4BC that his contemporaries called the carob the Egyptian fig. Ancient Egyptians used the gummy properties of carob seed by using it as an adhesive in binding mummies and the pods and seeds have been found in Egyptian tombs. The Romans are said to have eaten the pods when green and fresh for their natural sweetness.

Aloe Ferox vs. Aloe Vera

Derived from the Latin name of ‘wild Aloe’ is Aloe Ferox. Aloe Ferox is from the same family as the more popular Aloe Vera and is indigenous to South Africa.

Ferox is physically a much stronger plant than Vera. It is much larger in size and the leaves are almost impossible to break by hand. The middle of the plant is equally robust.

Unlike the more common Vera plant, Ferox is never cultivated. The Ferox plant grows wild and only the lower leaves are ever harvested.

The plant is neither irrigated nor treated with pesticides or insecticides. Containing three times as many polysaccharides as Aloe vera, this plant is so strong that its survival is sustained through the strength of its own immune system.

In addition, it also contains around 160 different secondary plant substances, such as iso, bio flavinoids and aloiside. Research shows that secondary plant substances can have an anti bacterial and anti mycotic (anti fungal) effect. The proportion of amino acids (proteins) is 2 to 1 in comparison with Aloe Vera. It also contains considerably more iron and calcium.

Healthfood Junkfood.

Many people improve their diet, eliminating meat and chemicalized food in favor of whole grains and organically grown foods, but they then proceed to make these otherwise good foods into virtual junkfood by preparing them incorrectly. What should be health-producing dietaries are ruined by frying, salting and sugaring.

Healthfood junkfoods include:

• organically grown potato chips deep fried in cold pressed organic unsaturated canola oil (made rancid by frying) sprinkled with natural sea salt;
• organically grown oat and nut granola roasted with cold-pressed unsaturated oil (made rancid by roasting) hideously sweetened with honey;
• carrot cake made with rancid whole wheat flour, cold pressed unsaturated oil (made rancid by baking), honey, and cream cheese (salted);
• whole wheat cookies (stale, rancid flour) sweetened with honey, made with vegetable oil baked at high heat (rancid);
• whole wheat pizza vegetarian style with lots of soy cheese;
• whole wheat pizza vegan style with lots of real raw milk cheese;
• organically grown corn chips deep fried in cold pressed vegetable oil with or without natural sea salt,
• yogurts made from powdered milk without an active culture of beneficial bacteria and covered with highly sugared fruits, etc.

These foods may well represent an improvement over the average American diet, but they still are not healthy foods, and should never be used in a diet for a sick person. Nor are they worthy of a person attempting to maximize health.

The Glycemic Index.

The dietary management of hypoglycemia requires that not only refined but also unrefined sugars and starches with a high glycemic index be removed from the diet. (The glycemic index measures the ease with which the starch is converted into glucose in the body, and estimates the amount of insulin needed to balance it out.) This means no sugar, no honey, no white flour, no whole grains sweetened with honey, no sweet fruits such as watermelons, bananas, raisins, dates or figs. Potatoes are too readily converted into sugar. Jerusalem artichokes are a good substitute.

Glycemic Index (compared to glucose, which is 100)

Grains		Fruits		Vegetables
all bran	51	apples	39	baked beans	40
brown rice	66	bananas	62	beets	64
buckwheat	54	cherries	23	black-eyed peas	33
cornflakes	80	grapefruit	26	carrots	92
oatmeal	49	grapes	45	chic peas	36
shred. wheat	67	orange juice	46	parsnips	97
muesli	66	peach	29	potato chips	51
white rice	72	orange	40	baked potato	98
white spagetti	50	pear	34	sweet potato	48
whole wheat spagetti	42	plum	25	yams	51
sweet corn	59	raisins	64	peas	51
Nuts		Baked Goods		Sugars
peanuts	13	pastry	59	fructose	20
		sponge cake	46	glucose	100
Meats		white bread	69	honey	87
sausage	28	w/w bread	72	maltose	110
fish sticks	38	whole rye bread	42	sucrose	59
Dairy Products
yogurt	36	whole milk	34	skim milk	32

Fats and Oil.

The best fats contain high levels of monosaturated vegetable oils that have never been exposed to heat or chemicals–like virgin olive oil. Use small quantities of olive oil for salad dressing.

Monosaturated fats also have far less tendency to go rancid than any other type. Vegetable oils with high proportions of unsaturated fats, the kind that all the authorities push because they contain no cholesterol, go rancid rapidly upon very brief exposure to air. The danger here is that rancidity in vegetable oil is virtually unnoticeable. Rancid animal fat on the other hand, smells “off.” Eating rancid oil is a sure-fire way to accelerate aging, invite degenerative conditions in general, and enhance the likelihood of cancer.

I recommend that you use only high-quality virgin olive oil, the only generally-available fat that is largely monosaturated. (Pearson and Shaw, 1983)

When you buy vegetable oil, even olive oil, get small bottles so you use them up before the oil has much time being exposed to air (as you use the oil air fills the bottle) or, if you buy olive oil in a large can to save money, immediately upon opening it, transfer the oil to pint jars filled to the very brim to exclude virtually all air, and seal the jars securely. In either case, keep now-opened, in-use small bottles of oil in the refrigerator because rancidity is simply the combination of oil with oxygen from the air and this chemical reaction is accelerated at warmer temperatures and slowed greatly at cold ones.

Chemical reactions typically double in speed with every 10 degrees C. increase in temperature. So oil goes rancid about six times faster at normal room temperature than it does in the fridge. If you’ll think about the implications of this data you’ll see there are two powerful reasons not to fry food. One, the food is coated with oil and gains in satiety value at the expense of becoming relatively indigestible and productive of toxemia. Secondly, if frying occurs at 150 degrees Centigrade and normal room temperature is 20 degrees Centigrade, then oil goes rancid 2 to the 13th power faster in the frying pan, or about 8,200 times faster. Heating oil for only ten minutes in a hot skillet induces as much rancidity as about 6 weeks of sitting open and exposed to air at room temperature. Think about that the next time you’re tempted to eat something from a fast food restaurant where the hot fat in the deep fryer has been reacting with oxygen all day, or even for several days.

Top 6 Super Foods.

Wheatgrass Juice

• Wheatgrass contains most of the vitamins and minerals needed for human health.
• It’s a whole meal and complete protein with about 30 enzymes.
• It has up to 70% chlorophyll (which builds the blood). It’s an excellent source of calcium, iron, magnesium, phosphorus, potassium, and zinc.
• Wheatgrass cleanses the body (natural raw detoxer) and it eliminates body and breath odors.
• The natural value of wheatgrass juice is so high that many people don’t feel the “cravings” that lead to overeating.
• It’s great for the skin and first and second decree burns.
• All grasses are edible and that there are over 400 varieties.

Goji Berries

• Tibetan goji berries are extremely rich in anti-oxidants which help protect the cells in our bodies from diseases like cancer.
• They’re also an excellent source of Vitamin C and soluble fiber.
• They have more amino acids than bee pollen, more beta carotene than carrots, more iron than spinach and 21 trace minerals.
• Goji Berries contain of 13% protein!
• It’s been used to treat eye problems, skin rashes, allergies, insomnia, liver disease, diabetes, cervical cancer, to lower blood pressure and cholesterol.
• It’s a powerful anti-fungal and anti-bacterial food.

Maca

• Maca is a radish like fruit that grows in Peru. It’s one of the top 5 super foods enjoyed by raw foodists.
• It’s extraordinary rich in nutrients: 10% protein, 60% carbohydrate and full of fatty acids, phytonutrients, vitamins and minerals trace.
• Maca is famous for its amazing health benefits and used to boost, energy, strength, libido, sexual function and fertility in both men and women.
• It’s a natural viagra with no side effects and it’s said to relieve symptoms of menopause within days.
• The Peruvian root works gradually, not instantly. You need to eat maca continually to receive the full benefits. For the best results look for organic raw maca powder.
• Maca balances the body’s systems: it’ll raise low blood pressure and lower high blood pressure as needed. Maca boosts immunity and harmonizes the body’s overall vitality.

Bee Pollen

• Bee pollen contain more than 96 different nutrients, including every single nutrient that you need to live.
• It’s made up of 40% protein. It’s a natural energizer, slows down the aging process, and lowers cholesterol levels.
• This super food reliefs discomfort from PMS, prevents prostate problems, improves sperm count, boosts the immune system, and detoxifies your body. It alleviates allergies, improves endurance, strength and mental clarity.
• It promotes weight loss: the rate at which your body burns fat and it reduces cravings.
• It regulates your mood and helps control stress in your life.

Hemp Seed

• Hemp is one of the purest, most complete plants on earth.
• It has the perfect balance of Omega 3 and 6 for sustainable human health. This makes raw hemp seeds incredibly powerful against cancer. It might be the single best food to prevent it. It’s a high quality, complete raw food protein and has a massive trace mineral content.
• It’s the only seed that doesn’t need to be germinated before eating: it has no enzyme exhibitors. Therefore it’s easy to absorb.

Chocolate

• Although controversial, many find raw chocolate a super food.
• It’s rich in anti oxidants and magnesium. And as long as you’re healthy and use is sensably it’s a super, tasty and healthy addition to your recipes.

The benefits of raw chocolate?

1. It’s a major source of magnesium. Therefore a great laxative, it releases PMS symptoms, it’s good for the brain and heart.
2. It’s the number 1 anti-oxidant source. 30X as much as green tea and 10X that of blueberries.
3. It does not contain caffeine.
4. However, it does contain theobromine (a sister molecule of caffeine). This makes raw chocolate the best medicine against asthma.
5. It contains serotonin and triple defense. Together they protect us from the damage of stress.
6. Chocolate is the number one weight loss food. It’s so nutrient dense. If you eat a few beans you feel fantastic and satisfied. You won’t feel hungry and you can go for hours without food.

Vitamins and Minerals.

Common Sources of Vitamins

• Vitamin A: egg yolks, cheese, cream, cod or halibut oils, sardines, kale, carrots, parsley, spinach, sweet potato, dried apricots, watercress, broccoli, mango, tomatoes, cabbage, peas

• Beta carotene: dark green, yellow, and orange fruits and vegetables such as carrots, pumpkin, cantaloupe, peaches, apricots, spinach, broccoli
• Thiamin (B1): Yeast, wheat germ, pasta, fortified breads and cereals, peanuts, soybeans, fish, dried beans and peas, sunflower seeds, brazil nuts, whole grains, oatmeal, hazelnuts, brown rice, rye, millet, buckwheat, walnuts, garlic, pumpkin seeds, potatoes (Caution: B1 is rendered virtually useless when consumed in conjunction with caffeine, alcohol, overcooking, excess sugar, raw fish, red cabbage, currants, and antacids)
• Riboflavin (B2): Eggs, nuts, legumes, green leafy vegetables, dairy, fortified cereals, almonds, wheat germ, broccoli, asparagus, halibut, sunflower seeds, parsley, millet, whole wheat bread, soy flour
• Niacin (B3): Eggs, fish, legumes, nuts, whole grains, avocados, almonds, buckwheat, potatoes, small amounts are also found in tea and coffee
• Vitamin B5: Yeast, peanuts, wheat germ, nuts, egg yolks, peas, nuts, oatmeal, sunflower seeds, legumes, mushrooms, sweet potatoes, broccoli, brown rice, avocados, cauliflower, kale, blackeye peas, whole wheat, seafood (fish, lobster)
• Vitamin B6: Nuts, eggs, fish, sunflower seeds, wheat germ, fortified cereals, bananas, lima beans, buckwheat flour, blackeye peas, brown rice, chickpeas, potatoes, spinach, avocados, kale, brussels sprouts, prunes, sweet potatoes, oranges
• Vitamin B12: Eggs, dairy, seafood, insects (termites in particular produce very high amounts).
• Folic Acid/Folate: yeast, spinach, asparagus, lentils, garbanzo beans, lima beans, whole wheat bread, pasta, rice, blackeye peas, wheat bran, kidney beans, mung beans, walnuts, kale, beet greens, mustard greens, salad greens, peanut butter, broccoli, barley, brussels sprouts, almonds, oatmeal, cabbage, eggs, avocado, green beans, oily fish, dates, bananas, blackberries, potatoes
• Biotin: yeast, whole brown rice, peanut butter, walnuts, barley, pecans, oatmeal, blackeye peas, almonds, cauliflower, mushrooms, wheat bran, lentils, eggs, wheat germ, oily fish, avocado, raspberries, artichokes
• Vitamin C: citrus fruits, strawberries, broccoli, cantaloupe, tomatoes, guavas, blackcurrants, red bell peppers, kale, parsley, green sweet peppers, brussels sprouts, mustard greens, mango, watercress, cauliflower, cabbage, papayas, spinach, elderberries, turnips, peaches, asparagus, green onions, oysters, lima beans, blackeye peas, green peas, radishes, raspberries, yellow summer squash, sweet potatoes, loganberries, new potatoes, lettuce, bananas, kiwi, honeydew, pineapple, cranberries, rutabaga, kohlrabi
• Vitamin D: Fortified products (dairy, cereal, orange juice), oysters, fish, sunlight
• Vitamin E: Vegetable oils (especially corn, soybean, and safflower), margarine, wheat germ, nuts, green leafy vegetables, sunflower seeds, almonds, blackberries, oatmeal, sweet potatoes, whole grain rye, asparagus, spinach, avocado, broccoli
• Vitamin K: Dark green leafy vegetables, cauliflower, cabbage, spinach, cereals, soybeans, potatoes, chick peas, brussels sprouts, tomatoes, runner beans, broccoli, soybeans, olive oil, canola oil

Common Sources of Minerals

• Calcium: Green leafy vegetables, tofu, beans, chick peas, sunflower, sesame, and flax seeds, brazil nuts, almonds, figs, dried fruits, blackstrap molasses
• Chromium: Whole grains, nuts, spinach, mushrooms, broccoli, apples
• Copper: Seeds, nuts, whole grains, beans, mushrooms
• Flouride: tea, apples, spinach, kale, city water
• Iodine: Sea salt, Iodized salt, sea plants
• Iron: Green leafy vegetables, legumes/beans, seeds, nuts, dried fruits, prune juice, watermelon, sea plants, cream of wheat, spinach, whole grains, bran flakes, blackstrap molasses
• Magnesium: Spinach, brown rice, almonds, nuts, legumes, broccoli, wheat germ, bran, whole grains, dried figs, oatmeal, green leafy vegetables, bananas, peanuts
• Manganese: Whole grains, whole cereals, brown rice, wheat germ, oatmeal, almonds, nuts, seeds, legumes, black beans, kale, spinach, avocados, strawberries, pineapple
• Molybdenum: Beans, cereals, breads, spinach, strawberries
• Phosphorus: Grains, baked goods, nuts, almonds, dried beans, lentils, peas, peanuts, brown rice, avocados, spinach, vegetables, yeast
• Potassium: Bananas, raisins, potatoes, sweet potatoes, winter squash, cauliflower, spinach, tomatoes, avocado, kiwi, dried fruits, melons, oranges, grapefruit, strawberries
• Riboflavin: Yeast, whole grains, beans, wheat germ, broccoli, mushrooms, spinach
• Selenium: Whole grains, brazil nuts, kidney beans, yeast
• Zinc: Whole grains, pumpkins seeds, legumes, peas, lentils, garbanzo beans, soy products, sunflower seeds, nuts, yeast, wheat germ, maple syrup, spinach, collard greens, corn

Advantages and Disadvantages of Certain Foods.

Food	Pros	Cons
Refined Foods (including sugars and flour)	Taste	Empty calories Detrimental effect on blood sugar levels Excess fat build up in the body Fatigue Vitamin and mineral deficiencies Lowered sex drive
Meat (from mammals only)	Taste	High in animal protine High in heme-iron Immune system High in saturated fats Heartburn Halitosis
Fowl Meat	Taste	High in animal protine High in heme-iron High in saturated fat Heartburn Halitosis
Fish Meat	Taste Low in saturated fat	High in animal protine High in heme-iron Depending on variety can be high in mercury and other harmful agents
Dairy Products	Taste	High in animal protine Can be high in saturated fat Immune system With some exceptions, high in fat Over 75% of the human population is lactose intolerant
Eggs	Taste Vitamin B12 Low in saturated fat	High in animal protine
Fruits and Vegetables	High in vitamins High in fiber High in antioxidants Immune system boosters Heart health Zero saturated fat
Nuts	High fiber High in antioxidants Good fats Heart health Zero saturated fat	Can be high calorie
Grains and Seeds	Omega 3 and Omega 6 fatty acids (i.e. flax) Low fat High fiber Vitamins and minerals	Can be high calorie Not part of human optimal diet (consumption coincides with onset of agriculture – can not be consumed in their raw state)
Legumes	High in vitamins High in minerals High in fiber Good source of folate High in antioxidants Stabilize appetite	Flatulence Not part of human optimal diet (consumption coincides with onset of agriculture – can not be consumed in their raw state)
Mushrooms	High in fiber High in vitamins High quality protein Unsaturated fatty acids
Insects	High in quality protein High in B12 Low fat	Lack of appeal in Western Countries (more than half of the world’s population consumes insects)