|
|
|
             
|
by Maya Nicole Baylac Raw food is Alive Heat kills food and destroys the life force in plants and animals. This life force is intact in raw food so this energy is transferred to our body. Anyone presenting with fatigue, depression, chronic fatigue or virus infection such as hep C will see a change in their energy level.
Seeds contain enzyme inhibitors. The inhibitors are not present in the fleshy portions of fruits or in the leaves and stems of vegetables. For instance, the eyes of potatoes. There are two ways to destroy enzyme inhibitors. The first is cooking; however, this also destroys the enzymes. The second way, which is preferable, is sprouting. This destroys the enzyme inhibitors and also increases the enzyme content from a factor of 3 to 6. Some foods, like soybeans, must be especially well heated to destroy the inhibitors. For example, many of the soy flours and powders on the market were not heated enough to destroy the inhibitors. Ann Wigmore living food lifestyle Ann Wigmore developed the Living Foods Lifestyle to overcome disease and improve the quality of life. She believed that there are two main causes of disease: deficiency and toxicity. Our bodies are deficient because we cannot get the nutrients we need from indigestible cooked food. Our bodies become toxic from eating unnatural, processed, and pesticide-tainted foods, as well as through destructive emotions and stress. Living Foods, which are easy to digest and rich in nutrients, address this deficiency. The Living Foods Lifestyle also addresses the problem of toxemia: when the body isn't using all its energy to digest food, it can turn to other tasks, such as releasing stored toxins and healing. Living Foods are preferably organically-grown foods consumed in their original, uncooked state. Living Foods are prepared without cooking because cooking destroys the enzyme life force. The Living Foods Lifestyle is vegan: it uses no meat, dairy, or any other animal product. However, Living Foods are not simply raw foods. Because many people cannot digest raw foods. Living Foods are prepared in a way that makes them easy for the body to assimilate and extract optimal nourishment. Living Foods include young greens; sprouted nuts, seeds, and grains; cultured preparations; and dehydrated foods. Fresh wheat grass juice adds an unparalleled level of nutrition, vitality, and health. Energy Soup The cornerstone of the Living Foods Lifestyle is Energy Soup, a blended mixture of greens, sprouts, vegetables, Rejuvelac, and dulse. Energy soup is a complete meal, containing every nutrient in a balanced form that the body needs. When she developed the Hippocrates diet, Ann Wigmore advocated juicing fruits and vegetables as a way to obtain optimal nourishment. However, in her later years, she became a proponent of blending foods rather than juicing them. The only juices she used were watermelon and wheat grass. She believed that juices can be too cleansing for most people's bodies. "Blending helps the body to clean itself and thus it restores health much quicker than just eating the foods as salads, yet it does not overtax the system with the rapid cleansing action of juices," she wrote. "Also, juices do not contain fiber. Separating the fiber and other elements from the juice results in a food that is not as balanced as Nature would have it." Wheatgrass Another key component of the Living Foods Lifestyle is freshly juiced wheat grass. Wheatgrass juice is an effective healer because it contains chlorophyll, all minerals known to man, and vitamins A, B-complex, C, E, and K. Wheatgrass is extremely rich in protein, and contains 17 amino acids, the building blocks of protein. As a child, Dr. Ann learned about natural healing from her grandmother, who used plants, grasses, and herbs to heal soldiers injured in World War I. When, at age 50, she learned she had colon cancer, she turned to raw greens, blended seeds, and grains. Within a year, she was cancer-free. She began researching the healing properties of grasses, and soon settled on wheat grass as her main focus. The Living Foods Lifestyle uses wheat grass as a nutritious elixir, as well as for colon cleansing. Rejuvelac™ Rejuvelac™, a drink made from cultured wheat berries or other grains, is one of the most important elements in the Living Foods Lifestyle. Because it contains a high level of enzymes, it aids in digestion. Rejuvelac™ replaces the missing enzymes that cooked foods have taken out. It contains friendly bacteria that is necessary for a healthy colon, which helps to remove toxins. It also is filled with vitamins B, C, and E, as well as enzymes. HEAT DESTROYS ENZYMES Whenever a food is boiled at 212 degrees, the enzymes in it are 100% destroyed. If enzymes were in the food we eat, they would do some or even a considerable part of the work of digestion by themselves. However, when you eat cooked, enzyme-free food, this forces the body itself to make the enzymes needed for digestion. This depletes the body's limited enzyme capacity. There is evidence that rats on a cooked diet have a pancreas about twice as heavy as rats on a raw diet. Moreover, evidence shows that the human pancreas is one of the heaviest in the animal kingdom, when you adjust for total body weight. This over enlargement of the human pancreas is just as dangerous -- probably even more so -- than an overlargement of the heart, the thyroid and so on. The overproduction of enzymes in humans is a pathological adaptation to a diet of enzyme-free foods. The pancreas is not the only part of the body that over secretes enzymes when the diet is cooked. In addition, there are the human salivary glands, which produce enzymes to a degree never found in wild animals on their natural foods. In fact, some animals on a raw diet do not have any enzymes at all in their saliva. The cow and sheep produce torrents of saliva with no enzymes in it. Another effect associated with food enzyme deficiency is that the size of the brain decreases. In addition, the thyroid over enlarges, even in the presence of adequate iodine. This has been shown in a number of species. HEAT CREATES TOXIC COMPOUNDS There are numerous chemical changes that take place in nutrients as excessive heat is applied. Heat breaks down vitamins, amino acids and produces undesirable cross-linkages in proteins, particularly in meat. When food is cooked above 117 degrees F for three minutes or longer, the following deleterious changes begin: Proteins coagulate, denaturation of protein change the molecular structure, leading to deficiency of some essential amino acids, Carbohydrates caramelize Overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known) Natural fibers break down, cellulose is completely changed from its natural condition: it loses its ability to sweep the alimentary canal clean. Chemical reactions affecting oils and proteins HNE, a toxic compound is formed in cooking unsaturated oils and it increases with reheating. The toxin in question -- 4-hydroxy-trans-2-nonenal (HNE) -- collects in high amounts in polyunsaturated oils that have linoleic acid, which include canola, corn, soybean and sunflower. However, HNE doesn't form in saturated oils coming from animal fat. This compound increases with each heating period Maillard reaction The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is ironic that the desired dark crust on bread is a result of the Maillard browning reaction that is known to reduce the nutritional value of bread. Maillard reaction products appear to have no nutritional value for the mammalian system. In fact, they may be of toxicological concern, as studies have also shown them to raise cholesterol. The Maillard reaction primarily affects the basic amino acids of which lysine is particularly significant. Maillard reactions are complex and are responsible for the odors and flavors of freshly baked products. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a variety of interesting but poorly characterized molecules responsible for a range of odors and flavors. Acrylamide Acrylamide forms as a result of unknown chemical reactions during high-temperature baking or frying. Raw or even boiled potatoes test negative for the chemical.Acrylamide was accidentally discovered in foods in April 2002 by scientists in Sweden when they found large amounts of the chemical in starchy foods, such as potato chips, French fries and bread that had been heated (production of acrylamide in the heating process was shown to be temperature-dependant).[1] It was not found in food which had been boiled[1][2] in foods that were not heated.[1] There is evidence that exposure to large doses can cause damage to the male reproductive glands. In addition, the acrylamide monomer is a potent neurotoxin.1CSPI today urged the FDA to inform the public of the risks from acrylamide in different foods, and to work with industry and academia to understand how acrylamide is formed and how to prevent its formation. Acrylamides are carcinogenic compounds Protein denaturation Via heat, the body does not have the recombinant ability to utilize damaged denatured protein components (amino acids) and rebuild them once again into viable protein molecules. Chemically digested protein can be reused, whereas most of the heat denatured protein molecules cannot. When proteins are subjected to high heat during cooking, enzyme resistant linkages are formed between the amino acid chains. The body cannot separate these amino acids. What the body cannot use, it must eliminate. Cooked proteins become a source of toxicity: dead organic waste material acted upon and elaborated by bacterial flora. Caramelization Carbohydrates Caramelize. Bake some yams or sweet potatoes. Notice the sweet sticky goo oozing from the skin that partially turns to ash from the excessive heat. You are witnessing sugar molecules (carbohydrates) caramelizing, fusing together like sticky molasses. Similar to protein coagulation, caramelization also occurs on a microscopic level when all foods are sufficiently heated, whether or not it is witnessed. When complex carbohydrate sugar molecules are caramelized or fused together, amylases (digestive enzymes) cannot cleave them into constituent simple sugars for use as an energy source. Not only are they unavailable, but the heat turns them into an ash-like toxin. RAW FOOD IS HIGHLY DIGESTIBLE Plants contain enzymes that are used to begin digestion. Enzymes are proteins and get destroyed by heat. Enzymes ar needed for digestion but they are more than that. Enzymes are substances which make life possible. They are needed for every chemical reaction that occurs in our body. Without enzymes, no activity at all would take place. Neither vitamins, minerals, or hormones can do any work -- without enzymes. Think of it this way: Enzymes are the "labor force" that builds your body just like construction workers are the labor force that builds your house. You may have all the necessary building materials and lumber, but to build a house you need workers, which represent the vital life element. Similarly, you may have all the nutrients -- vitamins, proteins, minerals, etc., for your body, but you still need the enzymes -- the life element -- to keep the body alive and well. RAW FOOD IS HIGHLY ABSORBABLE Cooked food causes gut inflammation and raw food does not cause any inflammation Undigested Food Can Weaken the Immune System and cause gut inflammation When the body is so sensitive to a particular food it can't properly digest it. The undigested food finds its way into the bloodstream where the immune system targets it as a foreign invader and attacks.it. Studies suggest that people with food sensitivities have leakier intestinal walls than those without sensitivities, which means that a greater than average number of food particles can pass into the bloodstream. This seems to create a vicious cycle because the inflammation that occurs with the immune response can make the intestinal walls even leakier, especially if there is a localized allergic response to the undigested food. Over time, this cascade effect can overwhelm the immune system. HIGHER LEVEL OF OXYGEN We live in an oxygen deprived planet the levels of oxygen are decreasing dramatically. Disease proliferate only where there is not enough oxygen for cells to be healthy. Raw foods contain an abundance of oxygen. In cooked foods, oxygen is destroyed. RAW FOOD TASTES GOOD The taste of raw food is very different from cooked foods. It is fresher and more intense. RAW FOOD IS CREATIVE There is no tradition of raw food and a few raw chefs have paved the way with delicious new recipes inspired with the old culinary traditions from all over the world. Salads have no limits on the possibilities of vegetable combinations RAW FOOD IS INTERNATIONAL Each country has a tradition of one or two original raw food recipes and it is an exciting experience for the palate to explore new tastes taking us to far away places. WARM /COLD RAW FOOD Raw food can be warmed in the dehydrator or hot water can be poured over some vegetables to make a warm soup RAW FOOD IS NON ADDICTIVE FORMS OF RAW FOODS Examples: Chips, stuffed mushrooms, marinated vegetables Salads Cole slaw Green papaya Guacamole Thai salad Wraps Crepes Lebanese wraps Sushi rolls Main dishes Spaghettis Lasagnas Pizzas Burgers CLINICAL USES OF RAW NUTRITION CANCER
Maya Nicole Baylac, lecture 2008 Read about our RAW DETOX DIET and our 10 DAYS RAW DETOX AND FITNESS PROGRAM BACK to articles Mind Your Body - Hawaii Naturopathic Retreat Center - for Fasting, Detoxification & Meditation For more articles - click here. For contact information - click here. For more about the retreat - click here. |
|
HAWAI'I RAW DETOXIFICATION RETREAT HAWAII NATUROPATHIC RETREAT CENTER INC. A center for health, longevity and happiness www.mindyourbody.info Contact information (808) 982-8202 
at http://gersonhawaii.us |
|
|
|
Copyright © 2002 Hawaii Naturopathic Retreat Center
Email: click here Hawaii Gerson Therapy Retreat Center
|
