More Education

Enzymes

Enzymes contain life-force = information = energy.  They catalyze our digestion and metabolic process, helping to repair our DNA and RNA.  Furthermore enzymes help transform and store energy, make active hormones, participate in their own production cycle, dissolve fibrin and therewith prevent clotting and they have anti-inflammatory effects, anti-edematous effects as well as analgesic effects.  Studies support that they also balance and enhance the immune system.

With age, stress and illness the amount of enzymes decreases in our body.  They are critical to our health.  


Know Your Fats!

The body needs good fats!  Although nuts and seeds have oil contents as high as the fat content in some meats, these plant-based foods do not contain cholesterol nor store ingested estrogen and other chemicals in their oil.  Lipase is the enzyme needed to digest fat. In the raw, sprouted form, the oil in nuts and seeds contain a significant amount of lipase to help with their own digestion, hence they pass through rather than being stored.  Healthy fats are essential for endurance, cardiovascular health, a strong immune system and hormone balance.


Soaking and Sprouting

Soaking and sprouting optimizes the life force and the nutrient content of nuts and seeds. This process serves several important functions.  First, nutrients begin to break down into their simplified forms:  Proteins into amino acids, carbohydrates into simple sugars, fats into fatty acids, while minerals chelate or combine with proteins.  This significantly improves digestions and assimilation.  Second, the actual content of nutrients dramatically increases during the soaking and sprouting process.  Proteins, vitamins, enzymes and minerals increase 300 to 1200%!

Third, enzyme inhibitors, phytic and oxalic acids and mineral chelates are washed away during the soaking process.  These natural chemicals function as a defense for the plant against bacterial, fungal, insect and animal predators, however they interfere with the digestion and assimilation in our body, when consumed.


The Difference Between Table Salt and Sea Salt

Crystal salt is not comparable with table or sea salt.  Sea salt has been stripped of all its natural elements, leaving only sodium and chloride, which is harmful for the body in its isolated status.  The crystal salt that we use is completely unprocessed and has 84 minerals which actually replenish the cell structure with information (in form of liquid) as opposed to depleting it, which regular salt does in order to be disarmed.


Vitamins and Minerals
A general rule of thumb is to eat a varied diet with foods of all different textures and colors. Aim to eat at least one thing each day that it a warm color (red, yellow, orange), one that is green, one that is beige, and one that is blue or purple. Different nutrients have a tendency to reside in foods of a certain color.
Some important ones to be aware of...Vitamin B12 is thought to be the most likely food for vegetarians and vegans to become deficient in. It is produced by bacteria, that are most concentrated in animal products.  Some sources say that those who don't eat animal products should always supplement, while other believe that someone with healthy absorption can acquire it through water and our own internal bacteria. It helps with the formation of genetic material and also with red blood cells and the nervous system.
~Some sources that may contain B12 are nutritional yeast, alges, and fermented foods.  Vitamin E is quite easy to obtain with a healthy vegetarian diet. It is one of the antioxidant vitamins (along with Vitamin C), and therefore helps protect the body from oxidation that can stress the body and eventually cause cancer. Those who consume high levels of antioxidants have less cases of heart disease, stroke, cataracts, and some cancers. One can see its ability to prolong health in the body, as it is used as a preservative in many foods and products, prolonging their shelf lives.
~Sources are various nuts and seeds, especially sunflower seeds and their products, as well as broccoli, green leafy vegetables, sweet potatoes, oats, avocados, and whole grains.  Iron is another nutrient that can become deficient more commonly in vegetarians, especially women because the need for it is higher. It is a main component of red blood cell formation, allowing oxygen to be carried throughout the body. A shortage of iron can lead to weakened focus and immunity, and eventually anemia.
~ Vegetarian sources are dried apricots, molasses, prunes, green leafy vegetables, and legumes.
Zinc is another mineral which is more frequently found in animal products. It is needed in the body to support immunity and growth and healing of body tissue. Having too little can decrease the appetite, slow the healing of wounds, lower immunity, and other symptoms to repair and bodily resistance.
~ Zinc is found in milk, hard cheeses, and yogurt. Plant sources are nuts, sunflower seeds, beans, and whole-wheat.

Acid and Alkaline
Our body is in a slightly alkaline state, a pH of about 7.4 (neutral being 5, acid being below that). When we introduce too much acidity into the body our immunity is lower and it is a more hospitable environment for things such as bacteria and yeasts. Stress also can lower one's pH. And thus, there are foods that build alkalinity and foods that
increase acidity. While the resources for this are varied, foods are not always considered either acid or alkaline, it is good to have a rough idea of which foods to eat to maintain balance. about 2/3 or 3/4 of your diet ideally is alkalizing.
Some Alkaline-Forming Foods:
- Fruits and vegetables
- Alkaline Grains: Millet, Buckwheat, and sprouted grains
- Fermented soy products
- Coffee and tea
- Honey
- Most spices and herbs
- Mineral and soda water
- Almonds, brazil nuts, and sprouted seeds
- Lima Beans and sprouted beans
Acid-Forming Foods:
- Protein-rich foods, esp. animal foods: meat, dairy, fist, egg whites
- Most grains, beans, and nuts (excluding those on the other list)
- Butter, cream, and nut oils
- Alcohol and soft drinks
- Most concentrated sweeteners
- Cranberries, pomegranates, plums, rhubarb
- Chemical Additives and drugs

Food Combining
Food combining rules exist to respect our bodies and the way that different foods are digested.  When we combine foods that digest at different speeds it often results in indigestion and gas.

The basics of food combining:
1. Do not eat fruits 30 minutes before or 2-3 hours after a meal. Fruit digests the quickest, especially melons.
2. Non-root vegetables are the most versatile, they can be combined with both starches and proteins, but still not with fruits.
3. Starches (i.e. root vegetables, grains, legumes, and winter vegetables) can be combined with each other and with vegetables, but not with protein.
4. Proteins (i.e. eggs, cheese, meats, nuts and seeds, grains, and legumes) should not be combined with each other for they are the most difficult to digest. The can be combined with vegetables.
5. Legumes and grains are considered both a protein and a starch, so they are a bit more versatile.
6. Milk, which is a protein and therefore heavy, can mix with stomach acid and neutralize it, weakening the digestion. It is best to be consumed along or with light vegetables only.  L'Esprance, Carrie. The Ancient Cookfire. New Mexico: Bear and Company Publishing, 1998.
http://www.naturalnews.com/023097_water_health_food.html
Polunin, Miriam. Healing Foods. New York: DK Publishing Inc, 1999.
 
Candida
Most folks feel great after eliminating refined sugars, refined or processed grains (especially gluten grains) and unhealthy fats. It is important to cut the junk food habit and never go back-- the overgrowth will simply occur again. Support the diet with cleansing -- liver cleansing herbs, flushes, enemas, dry skin brushing, salt baths.  Up on the fresh fruits and veggies, especially dark leafy greens (chlorophyll detoxes the
body

Eliminate (step by step till symptoms disappear):
1. Refined carbs and alcohol- flour products and sugars
- eat veggies or fruits during cravings -- they will pass, stevia
2. Poor Quality Fats- any hydrogenated oils!!
- raw virgin oils: Coconut, avocado, olive, walnut, flax
3. Gluten Grains (wheat, barley, rye, oats)
- quinoa, buckwheat, brown or wild rice
4. Sweet fruit
- to regain balance in the system, some can tolerate it
5. watch dairy products - raw, un-homogenized
- provides b6 vitamins, but lactose can feed the yeast
6. all grains (corn, millet, quinoa, amaranth, teff, brown, white, and wild rice
7. high-carb veggies (potatoes, winter squash, pumpkin, beet, carrot, yams, sweet
potato)
8. add probiotic foods (kimchi, sauerkraut, kombucha)
- builds good gut flora
9. add anti-fungals (AVC, barberry, cloves, coconut oil, ginger, garlic, goldenseal, oregano oil, oregon grape root, pau d'arco, curry/ pungent spices)
- kill off the candida, may cause die-off so start the doses off small
http://www.candida-cure-recipes.com/candida-diet-guidelines.html  


Buckwheat

Common buckwheat is a fruit seed of a member of the "knot weed" plant family of which rhubarb is a relative.  Despite the common name and the grain-like use of the crop, buckwheats are not grasses and are not related to wheat.  As such, Buckwheat contains no gluten, and can thus be eaten by people with coeliac disease or gluten allergies.  According the Ayurveda, buckwheat is a hot, light and dry grain.  For this reason it is ideal for Kapha.  Having some non-grass grains in one's diet increases diversification which builds a healthier body.


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