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1. Increase Your Dietary ENZYMES
First, it is important to understand that only raw foods have functional "live" enzymes. All raw foods contain exactly the right enzymes required to split every last food molecule into the basic building blocks of metabolism: amino acids (from protein), glucose (from complex carbohydrates) and essential fatty acids (from unsaturated vegetable fats). Enzymes are what make seeds sprout. Sprouts are, in fact, one of the richest sources of enzymes. Other excellent sources are papaya and pineapple. In addition, fresh vegetable juices are a tremendous source of enzymes. In fact, the "freshness" of a juice is one of their key features, because enzymes are destroyed by heat. When you eat cooked foods, whether its meal, grains, fruits, or vegetables, if the food is cooked at temperatures above 108 degrees, the enzymes have been destroyed by the heat. Since fruits and vegetables are juiced raw, the enzymes are still viable when you 2. EAT Raw Food Once a Day
“Raw foods are other stars of health and nutrition. Just remember this about raw foods: the older they get, the fewer nutrients (phytochemicals) they contain. Think about this: when any living food is picked, it is separated from its life energy source (its “umbilical connection” to Mother Earth), and its growth begins to slow. Within 24 to 48 hours after being picked, all growth stops.
Raw Foods: Contain live enzymes Helps digestion, assimilation and elimination Contain a high vitamin content Provide 100% of nutrition 3. EAT Living Foods Living foods are the richest sources of enzymes, oxygen, chlorophyll, vitamins, essential fatty acids, and fiber, and contain the proper ratio of alkaline to acid minerals. Raw foods follow a close second, with all our cooked and store-bought processed foods a very distant third. Living food has a quality observed in Chinese Medicine that will increase circulation and is considered warming whereas raw food is cooling and make us feel cooler. This explains why we all prefer to eat salads in the summer as these are cooling. However, living sprouts will improve our circulation thus freeing congestion in the body and creating a feeling of warmth. |
Four Living Food Groups:
Fresh Food: fruit, vegetables, herbs Sprouted Food: seeds, nuts, grains or beans Cultured Food: miso, kim-chee, rejuvelac, seed cheese, raw vinegar, sauerkraut, seed yogurt, brined pickles, kefir Dehydrated Food: oils, yeast, sea salt, spirulina, dried food, fruit, nuts, sea veggies, sun dried bread 4. EAT Chlorophyll
Chlorophyll is used by plants to transform sunlight and carbon dioxide into sugar and oxygen. The molecular structure of chlorophyll is so similar to that of human hemoglobin that juicing green drinks and vegetables can perform as “little transfusions” for the blood and tonics for the brain, immune system and skin. Similar to red blood cells and the human body, it feeds oxygen into the Earth’s eco-system. They are an exceptional resource of B vitamins, minerals, proteins and enzymes.
Chlorophyll can be used to: Build immune system Detox organs & cells Liver cleanse Aids healing wounds Protection radiation Increases cell growth-help body to regenerate The best sources of chlorophyll are sprouts and cereal grasses. Wheatgrass contains up to 70% chlorophyll, and is a great nutritional addition to ones diet. Wheat grass need is own special juicing equipment which can be found online or at a health food store.  |
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