Let half your diet be raw foods!

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"The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet and in the cause and prevention of disease."
- Thomas Edison

Join the worldwide "slow food" movement.

Leading European oncologist discuses systemic oral enzyme therapy and cancer.

Simply Raw Reversing Diabetes in 30 Days Free online movie 1.5 hours

Kitchen Sink Farming

Sprouting and Fermenting

The popular alternative cancer treatment called AveUltra (available from Amazon) is made from fermented wheat germ and baker's yeast.

Watch the video "Fat, Sick & Nearly Dead" free on the Internet.

A "raw foodist" is someone who eats at least 50% raw food 100% of the time.

Alkalize For Health endorses the "nutritarian" diet advocated by Dr. Joel Fuhrman 1, 2, 3, 4, 5.

 Raw foods are excellent sources of enzymes. The enzymes in food can be absorbed and used by the body.

Raw foods include:
- sprouts
- salads
- fruit
- vegetables
- fresh juices
- Essene bread
- fermented foods such as sauerkraut
- cultured foods such as yoghurt and kefir

People in North America are so deficient in enzymes that enzyme therapy may help with almost any health condition.

Oral enzyme therapy for cancer.

The highly colored coats of beans contain abundant anti-cancer chemicals. People who eat more beans have less cancer.

"Research recently came out of Johns Hopkins University that found three-day-old broccoli sprouts to be loaded with the anti-cancer chemical sulforaphane. The sprouts are said to lack the flavor of mature broccoli that some people find unpleasant. You might even try growing them yourself." - www.drweil.com

"Broccoli sprouts contain 20 times as much as  glucoraphanin than mature broccoli. Glucoraphanin converts to cancer-fighting sulforaphane in the body. Sulforaphane prompts the body to make an enzyme that keeps tumors from forming! Sulforaphane also kills H. Pylori, the microbe that causes stomach and duodenal ulcers." - Dr. Robert Jay Rowen's Second Opinion September 2002.

Mastic may also kill H. Pylori. 
H. Pylori is a carcinogen.

Add one ounce of 3% hydrogen peroxide to one pint of water and soak your seeds overnight. Add the same amount of hydrogen peroxide each time you rinse the sprouts. This will help them sprout and prevent mold.

Our experience is that organic grains and legumes are more likely to sprout than inorganic grains and legumes. When you are eating your sprouts, it is unpleasant to bite down on a hard seed that has not sprouted. Making sprouts at home is so economical that there is no reason not to use organically grown seeds.

Most "raw" nuts sold in stores are not raw, they have been steam pasteurized or otherwise treated to kill salmonella on the skins. These nuts are dead food and will not sprout. Buy organic nuts and test them in your sprouter to make sure they are living food.

You can soak nuts overnight to inactivate the enzyme inhibitors and then dehydrate them to create a healthy snack. Blend them with water to make nut milk. Grind them to make a nut loaf. There are lots of recipes on the Internet.

One tablespoon of soaked flaxseeds can replace one egg when baking.

"Cabbage eaten raw, cooked or juiced helps detoxify the body by killing all types of harmful viruses, bacteria, and other pathogens in the stomach and intestinal tract." - Dr. David Williams.

Live bacteria in sauerkraut help maintain a population of healthful bacteria within our digestive system. Be sure to purchase your sauerkraut from the refrigerated section of the grocery store.

Learn how to make fermented foods such as sauerkraut, yoghurt, kefir, and kvass.

The pancreas produces a fluid called pancreatin that contains many enzymes. These enzymes include amylase to digest carbohydrates, lipase to digest fats, and protease to digest protein. If the pancreas becomes exhausted then the resulting inability to properly digest and metabolize carbohydrates, fats and proteins can cause many difficulties.

Enzyme deficiency is implicated in over 200 diseases including:
- cancer
- high blood pressure
- heart disease
- arthritis
- diabetes
- tuberculosis
- psoriasis
- dermatitis
- prostatitis
- cirrhosis
- pruritis
- cholecystitis
- rheumatism
- edema
- varicose veins
- sores
- pancreatitis
- thrombosis
- arteriosclerosis
- coronary heart disease
- phlebitis
- circulatory problems
- shingles
- obesity

Enzyme supplements are available in health food stores and online. Everyone should eat a few enzyme tablets with each meal or between meals or before going to bed.

Fluoride interferes with the functioning of many enzymes in the body. Reverse osmosis is the only water filtration method we know of that can remove fluoride from drinking water. Ideally you should drink water that has never been fluoridated.

What was the staple food of Roman gladiators? A porridge made of barley and beans.

Buckwheat sprouts eaten in large quantities can cause skin tenderness and photosensitivity. You are unlikely to chew enough buckwheat greens to cause a problem, but when juicing or blending large quantities problems can arise. Other popular greens do not seem to cause difficulties.

"If God did not make it, do not eat it."

A diet of fresh whole foods is best.

Dr. Lorraine Day advocates sprouts.

Watch "Supercharge Me! 30 Days Raw" free on the Internet

Corn is traditionally soaked with lime prior to making tortillas. The alkalinity of the lime protects certain amino acids during digestion, increasing the nutritional value of the corn.

Watch this documentary Healing Advanced Cancer - Charlotte Gerson free online.

Shop Earthing.com  

 

 

 

Dr. Fuhrman's Nutritarian Pyramid

Dr. Fuhrman's Nutritarian Pyramid

We suggest that for good health, half of your diet should be raw. Raw foods include:

- fresh fruits, vegetables, berries, nuts, seeds, seaweed, algae
- salads made from fresh fruits, vegetables, berries, nuts, seeds, seaweed, algae
- juices, smoothies, chip dips, uncooked soups, and baby food made from fresh fruits, vegetables, berries, nuts, seeds, seaweed, algae
- fermented foods such as sauerkraut, kimchi, kefir, yoghurt, tempeh, miso, and kombucha. (Here is a longer list of fermented foods around the world.)
- soaked raw nuts and seeds
- nut milks made from soaked raw nuts
- sprouted seeds, grains and legumes/beans
- dehydrated/dried foods
- cold processed, organic whey powder, organic pea protein

 

According to the Hippocrates Institute, the most nourishing foods are sea vegetables, algae (blue-green and chlorella), and sprouts. Sprouts are economical and can be easily made in every kitchen.

 

Sprouts are a fun way to create economical fresh organic greens in your own kitchen. 

The time tested way to make sprouts at home is with wide-mouthed mason jars. The opening is covered with cheese cloth held in place by a rubber band. Or use one of the new metal mesh screens instead of cheese cloth. We also like the "Easy Sprout Sprouter" because it takes up less room than tilted mason jars. To make wheatgrass we use the EasyGreen Mikrofarm.

There is much information on the Internet and videos at YouTube.com regarding how to make sprouts. Basically you put some seeds in the mason jar and cover them with water. After soaking 8 to 12 hours, the seeds are drained, rinsed, and then the jar is propped at a 45 degree angle so that the water can continue to drain while the seeds are exposed to air. Continue to rinse and drain the seeds every 12 hours until the sprouts are ready to eat. Eat a few every time you rinse to find the point where they taste best.

This is all you need to get started.

Enzymes are needed in the fight against cancer. Cooking at temperatures above 116F / 47C destroys enzymes. Instead of cooking, why not eat raw foods and sprouts?

"Germination initiates a chemical transformation in the seed grains that naturally neutralizes the phytates or enzyme inhibitors..." - The Maker's Diet, page 138.

Soaking grains, nuts, seeds and beans overnight triggers the onset of the sprouting process and deactivates the enzyme inhibitors. Just soaking them overnight makes them much easier to digest.

Take any edible seeds, nuts, grains or beans, soak them in water overnight and they should swell up. These are called "pre-sprouts" or "soaks". Many of them will now be ready to eat without any cooking at all. If not edible, then rinse them and let them begin to sprout. Continue to rinse periodically for two or three days. Letting the sprouts grow longer is optional. Putting the sprouts in a window so they turn green is also optional. Just soak your seeds, nuts, grains or beans and then try eating them. If you like the taste then they are ready to eat.

Soak nuts overnight and then (optional) dry them in a dehydrator. They are now ready to eat.

You can soak nuts and seeds overnight and then dry them in the open air or in a dehydrator prior to grinding them into healthy flour devoid of enzyme inhibitors.

Protein is made of amino acids. The adult human body requires 20 different amino acids. The human child requires 22 different amino acids. Eight of these amino acids are called "essential amino acids" because they must be obtained from diet. The remaining amino acids can be manufactured in the body using the 8 essential amino acids as building blocks.

The eight essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Plus, histidine is an essential amino acid for human infants. Unfortunately, lysine can be destroyed by heat starting at about 110F / 43C, with higher temperatures bringing greater destruction. Lysine is used by the body in the fight against both cancer and heart disease.

Lysine is deficient in grains. Tryptophan is deficient in beans/legumes. A good source of lysine is uncooked beans. A good source of tryptophan is uncooked grains.

Organic cold-processed whey powder is a good source of both lysine and tryptophan.

Organic pea protein powder (amino acid score 70) is inexpensive, has a neutral taste, is not allergenic, and contains adequate lysine and tryptophan. See this comparison of protein powders.

Chia seeds contain all nine essential amino acids. The amino acid score of chia is 115, which makes it better than eggs. We highly recommend chia seeds, particularly for vegetarians. Add chia seeds to soups and stews. Soak some chia seeds for 12 hours (overnight) and add them to your smoothie. Chia is a superfood, containing 30 nutrients. There is much information about chia on the Internet.

Soaked flax seeds also have an excellent amino acid score of 92. A big advantage of eating soaked flax seeds is their high concentration of omega-3 fatty acids. Soak the flax seeds in a glass of water overnight and then add them (including the water) to your smoothie. Organic flax seeds are inexpensive. We personally find golden flax to be indigestible, so we only use brown flax seeds. 

Tryptophan is used by the body to make protein, niacin (Phase 4 of Cancer: Niacin Deficiency), serotonin and melatonin. Tryptophan creates calmness and helps you sleep. Sprouts for world peace?

Fruits and vegetables are rich in glutathione peroxidase, and juicing provides a way to access this nutrition. Glutathione is the most important antioxidant in the body. Glutathione peroxidase works in tandem with another enzyme called catalase. Catalase is also found in fruits and vegetables. A deficiency of catalase is thought to be a cause of gray hair.

 

Ayahuasca

Ayahuasca is an herbal preparation used in the Amazon basin for the purpose of inner awakening. The principal active ingredient in Ayahuasca is the herbal version of a human neurotransmitter known as Dimethyltryptamine (DMT). DMT is made naturally by the body from the amino acid tryptophan. This suggests that anyone interested in inner awakening would be well advised to ensure their diet contains ample tryptophan.

Tryptophan and lysine are two essential amino acids that are deficient in most of the population. If the entire population had a better diet providing adequate tryptophan and lysine, perhaps everyone would enjoy more inner awakening, as well as less cancer and heart disease.

 

 

 

Walnut Milk

"Walnuts are said to be the richest dietary source of the compound serotonin. Serotonin is a neurotransmitter in the brain that provides two particularly desirable effects. First, it promotes feelings of relaxation and well being. Second, it gives a feeling of satiety, that is, it makes you feel less hungry and gives you a feeling of being full and satisfied. Walnuts can help you lower your cholesterol levels, lose weight, fight depression, and sleep better...

You can make a sleep-inducing "serotonin shake" (or walnut milk) simply by blending 1/8 to 1/4 cup of walnuts with an equal amount of skim milk about 30 to 45 minutes before bedtime. For even greater benefits, you could also include a teaspoon of ground flaxseeds and/or raw sunflower seeds, a tablespoon of lecithin granules, and a dash of powdered cinnamon and vanilla extract. The walnuts alone will do the trick, but you can experiment a little with the other items to come up with your own personal formula." - Dr. David Williams, Alternatives, November 2001.

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Whey powder might be a good addition to your "serotonin shake". Research indicates that eating whey protein increases the availability of tryptophan in the brain, which in turn increases serotonin. - Am J Clin Nutr 00;71(6):1536-44, Am J Clin Nutr 02;75(6):1051-6. (Best to use organic, cold processed whey powder, preferably from pasture grazed cows.)

***

Above we have briefly discussed two neurotransmitters (dimethyltryptamine and serotonin) made naturally in the body that enhance relaxation, well being, and self awareness. A third substance that has a similar effect is the hormone melatonin that the pineal gland produces from tryptophan. In the body, melatonin is made with the help of enzymes in four steps, with the third step being serotonin. Melatonin is secreted only in darkness, so sleep in a dark room and perhaps even use an eye mask while sleeping. Melatonin helps the body go to sleep. Good sleep at night is a prerequisite for full wakefulness/alertness during the day. Melatonin is a powerful antioxidant and helps protect the DNA in cells and mitochondria. Melatonin also protects the nervous system and helps prevent Alzheimer's.

L-tryptophan --5-HTP (5-hydroxytryptophan) --serotonin --melatonin

Melatonin is available in many foods including bananas, pineapples, oranges and herbs such as feverfew and St John's wort.

 

Nutrients damaged or destroyed by heat include lysine, the vitamins thiamine (B1), pantothenic acid (B5), pyridoxine (B6), and ascorbic acid (C). However, heat can be beneficial in that it destroys a non-essential amino acid in raw eggs called avidin that when unheated will combine with the vitamin biotin (B7) rendering it useless. Raw fish contains an enzyme that destroys the vitamin thiamine (B1). And so it goes. There needs to be a balance between raw and cooked foods.

It is no longer safe to consume raw animal products. Raw fruits and vegetables do contain protein, which becomes more concentrated in freshly made fruit and vegetable juices. Other good plant sources of protein are nuts, seeds, grains and beans. As we mentioned above, nuts, seeds, grains and beans contain enzyme inhibitors. These enzyme inhibitors can be deactivated by cooking. However, cooking can also destroy some of the nutrients. Therefore, we conclude that a better way to deactivate the enzyme inhibitors is soaking or sprouting, and the soaks or sprouts can be eaten raw or lightly steamed (put them in your stir fry just before serving) so that you can obtain the full measure of protein that they contain.

To protect nutrients when cooking, you should always cook with water, thereby ensuring the cooking temperature never exceeds the boiling point of the water. Properly cooking certain foods can make the foods more appetizing, starch breaks down into simple sugars that can be digested, and the food is softened thereby increasing the availability of nutrients. In fact, some scientists believe that cooked food gave early humans the calories they needed for larger brains.

It is nice to have some warm food each day. Certainly it smells good, with various aromas being carried to your nose by the steam. Just avoid high temperatures and don't cook your food to death. Cooking destroys 25% to 100% of the nutrients in food depending on the cooking method. Lightly steaming food destroys about 25% of certain vitamins and other nutrients. Microwaving food can destroy up to 100% of some nutrients. Plus, frying, deep-frying, baking, roasting and microwaving at moderately high temperatures can create carcinogens such as acrylamide in the food.

 

Acrylamide in Cooked Starchy Food

Acrylamide is a carcinogen that is formed in starchy foods heated above 248F / 120C. "Starchy foods" includes French fries, potato chips, roasted nuts, bread, crackers, pizza crust, coffee, breakfast cereals, etc.

See a detailed list at the FDA website here.

Add to this travesty the list of additives to flour and prepared foods, and all the goodness that is lost during preparation.

The nutritional value of these foods is miniscule compared to simple alternatives. Instead of eating bread, why not sprout the wheat and make wheat grass juice? Or learn how to make proper Essene bread by grinding slightly sprouted organic wheat (when the sprout is as long as the berry), spreading the dough thin like a flatbread/cracker/matzoh and then drying it in your dehydrator at a temperature comparable to the hot desert sun (about 105F / 41C). Or simply stop eating wheat altogether.

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Carcinogens in Animal Products

A study examining breast cancer rates in 35 countries found that consumption of animal products increases breast cancer risk and sunlight lowers breast cancer risk. Between them, diet and exposure to sunlight explained 80% of national differences in breast cancer rates. 

Many pesticides are fat soluble, which means that they become particularly concentrated in fats found at the top of the food chain. This includes non-organic butter, non-organic cream, non-organic lard, non-organic tallow, and the fatty portions of the meats of animals.

Preserved and "cured" meats such as hot dogs have become notorious for causing childhood leukemia due to the carcinogenic properties of nitrosamines and sodium nitrite preservatives that have been added. (Nitrite chemicals help keep the meat looking red. Without these chemicals the meat turns gray.) Stomach cancer is rising in the general population for the same reason - the chemicals used to create cured, smoked and processed meats like hot dogs, bacon, ham, bologna and sausage. Another common source of nitrosamines is cosmetics.

When red meat is cooked at high temperatures carcinogens called heterocyclic amines (HCA) are formed. Charring of meat produces additional carcinogens called Polycyclic Aromatic Hydrocarbons (PAH).

***

Damaged Protein

Much of the protein in cooked food is ruined ("denatured") and useless, which is probably why people crave protein foods. They are not getting enough useful protein from their diet due to the destruction caused by cooking. Some amino acids are particularly sensitive to temperature and virtually the entire population is deficient, despite eating a preponderance of protein foods. We say the population is deficient based on the evident craving for protein (an indication of "pica" - a craving caused by nutrient deficiency), and widespread cancer and heart disease to which lysine deficiency may contribute. Protein cooked with carbohydrates can be ruined through the formation of Advanced Glycation End Products. There is no substitute for raw protein. Due to unhygienic meat, dairy and poultry production, the best safe raw protein is from vegetable sources. This is why we suggest to eat chia or flax seeds every day, drink fresh juices, and always take advantage of the complementary proteins in grains and beans/legumes.

 

Grains and beans/legumes each contain all of the essential amino acids, but tend to have more of some than others. In order to have an abundance of ALL essential amino acids, it is useful to eat both sprouted grains and sprouted beans/legumes each day. Amino acids deficient in grains are abundant in beans/legumes. Amino acids deficient in beans/legumes are abundant in grains. Eaten together, grains plus beans/legumes offer more complete protein.

It is not absolutely necessary to eat them at the same meal because the body can store excess amino acids for a time, but for protein synthesis to take place an abundance of all the essential amino acids must be present in the body simultaneously.

The manna bread eaten by the ancient Essenes was not cooked. Rather it was simply dried in the desert sun. Uncooked manna bread made from sprouted grains/beans/legumes may be available in your local health food store.

"Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air may embrace it.
And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it."
- Essene Gospel of Peace

The bread recipe called Ezekiel Bread ("And you, take wheat and barley, beans and lentils, millet and spelt, and put them into a single vessel, and make bread of them." - Ezekiel 4:9) provides all the essential amino acids in good balance. Most large beans need to be cooked, even if sprouted. However, it is possible to pre-mix a few of your favorite grains and small beans to create a sprouting mix that does not need to be cooked. Our favorite choices for the "beans" in uncooked Ezekiel Bread include adzuki beans, chickpeas (also called garbanzo beans), green peas and mung beans.

For making Essene or Ezekiel flatbread, you can sprout grains and small beans/legumes for three or four days. These sprouts are quite small and taste like green peas fresh in the garden. Then grind them using the grinding attachment of the Omega juicer. The sprouts are filled with water so the resulting mush is quite moist. The Essenes would spread their mush on a hot rock and dry it in the desert sun. You can spread the mush on wax paper or parchment paper and dry it for a few hours in an Excalibur dehydrator. This is possible because the Excalibur blows warm air across the trays rather than through them. The result is plain, uncooked, digestible flatbread. To improve the taste, sometimes people add sesame seeds to the sprouting mix, add raisins during grinding, eat them with jam or raw honey, or use them as raw pizza crust.

When eaten fresh, the Ezekiel mix makes a sprout salad, and can be added to soups and sandwiches or sprinkled on your dinner. It is a new experience to be eating salad for its superior protein content. This sprout salad makes a great emergency food. It requires no electricity or sunlight, very little water and can be eaten raw. This is a sprout salad you can make in an underground shelter, campsite, or arctic settlement. A tasty salad dressing helps the sprouts go down.

The mush of ground sprouts that is used to make flatbreads can be eaten as mush instead. People with no teeth or difficulty chewing may enjoy this uncooked mush with a bit of salad dressing. Those with intestinal or digestive problems (for example Crohn's disease or other intestinal obstruction, problems with the stomach, etc.) may be able to eat this raw sprout mush. Ezekiel baby food?

Good choices to sprout:

  • seeds - quinoa/canawa, amaranth/kiwicha, millet, broccoli, red clover, black mustard, radish, sesame, sunflower

  • small beans - adzuki beans, garbanzo beans, green peas, lentils, mung beans

  • grains - barley, kamut, oats, rye, spelt, hard & soft wheat

Good choices to soak

  • seeds - caraway, cardamom, celery, chia, fennel, brown flaxseed, hemp, poppy, pumpkin

  • nuts - almonds, filberts (hazelnuts), pecans, walnuts

Beans that must be cooked even if sprouted include: anasazi beans, black beans, blackeyed pea, fava beans, great northern beans, red kidney bean, lima beans, navy beans, pinto beans, and soy beans. At high altitudes where water boils at a lower temperature, these beans should be cooked in a pressure cooker.

You will soon discover your favorites. For some of these we prefer to sprout hulled seeds (barley, millet, oats, sunflower). A diet including fresh sprouts and raw foods provides enzymes necessary for good digestion, cancer prevention and the maintenance of good health. There is much information on the Internet.

 

Superfood Quinoa

Quinoa is not a grain, it is a seed. According to botanists, the term "grain" applies to the Gramineae family (grass). Everything else is "seeds".

Quinoa contains a useful amount of lysine, is 14% protein, and is gluten-free. Quinoa has a very short germination period. The tiny quinoa sprouts can be added to salads and other foods.

Wheat sells for a few hundred dollars a ton. Quinoa sells for about $3,000 a ton. Quinoa is providing a good living to small Andean farmers, and is allowing Andean urban refugees to return to farming.

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Nutritionally important grains include barley, corn (maize), millet, oats, rice, rye, sorghum, and wheat. Whole grains have sustained humans for thousands of years. Refined grains offer little nutrition and have not passed the test of time.

Nutritionally important seeds (having complete protein) include amaranth, buckwheat, chia, flax, hemp, lotus, poppy, psyllium, pumpkin, sesame, sunflower, quinoa and wild rice.

 

The average non-vegetarian North American eats twice as much protein as is required by the body, resulting in depletion of the body's protein-digesting enzymes. The body's requirement for dietary protein (when derived from plant sources) is one half gram of protein per pound of body weight. A 150 pound person needs about 50 grams of protein per day. This is a very small amount of protein. It is almost impossible to eat a diet of fresh juices, fruits, vegetables, nuts, seeds, and sprouted grains and beans and not get enough good quality protein. Plus, these plant sources of protein provide enzymes, fiber, essential fatty acids and more than twice the minerals and vitamins as provided by meat.

 

"The concept of nutrient density that Dr. Fuhrman mentions is key to truly making sense of dietary issues. The USDA maintains a National Nutritional Database. Go to the database and start searching on your favorite foods. If you know how to read it ("energy" equates to calories) and compare sirloin steak to romaine lettuce, for example, you will be greatly surprised. You will find that romaine lettuce not only has far more nutrients than sirloin (probably not a surprise), but it also contains over twice the protein per calorie as sirloin. Now that probably will come as a surprise to most people. As a side note, on a per calorie basis, romaine lettuce contains 100 times the calcium, over 20 times the magnesium, and infinitely more antioxidants, phytochemicals, and fiber than sirloin. Which food do you think is more beneficial to your body?

And it's not just leafy greens that are nutrient dense. Fruits of all kinds are packed with vitamins, minerals, antioxidants, phytochemicals, and fiber. 

And even whole grains have more nutrient density than meat and dairy."

- Jon Barron

***

Sources of raw protein include:

1. Combine grains and beans/legumes to take advantage of their complementary amino acids;

2. Nuts and seeds have complete protein;

3. Freshly made vegetable juices are a source of protein;

4. Raw organic dairy products, if available.

People following the Gerson program get protein from their juices - one 8 ounce glass of juice each waking hour of the day.

The average North American eats his/her body weight in sugar annually. The digestion and metabolism of sugar uses up the body's supply of sugar digesting enzymes. Lacking sufficient enzymes, the sugar runs rampant throughout the body, creating Advanced Glycation End Products (AGEs) that create plaques and destroy the functionality of whatever tissue they become part of. AGEs damage your arteries, brain, kidneys, eyes and all the organs.

Dissolving cancerous tissue requires enzymes. The coating on the cancer cell is made of mucus and fibrin. Mucus is a glycoprotein (sugar and protein). Fibrin is a protein floating in the blood that allows blood to clot. This (biofilm) camouflage of mucus and fibrin prevents the white blood cells of the immune system from recognizing the cancer cell. Too much protein in the diet and refined foods such as white sugar and white flour deplete pancreatic enzymes, helping to open the way for cancer. 

 

"I believe the strain on our enzyme "bank account," caused by diets of cooked food, is one of the paramount causes of premature aging and early death. I also believe it is the underlying cause of almost all degenerative diseases." - Dr. Edward Howell, The Status of Food Enzymes in Digestion and Metabolism, 1946.

 

 

The Terrible Two: Cancer and Circulation

"Research in the area of enzyme therapy and circulatory disorders has revealed some interesting findings. About 100 years ago, the French doctor Trousseau drew attention to the tendency of cancer patients to suffer thromboses and of thrombotic patients to suffer from cancer. Using studies (including dissection statistics from the Hamburg and Munich Pathological Institutes), cancer researchers have confirmed Dr. Trousseau's findings.

The common factor is clear. The cancer cells can multiply undisturbed and form a tumor, by hiding in and under undissolved fibrin." - Enzymes & Enzyme Therapy, Anthony J. Chichoke, D.C., Keats Publishing, Inc., New Canaan, Connecticut, 1994, page 214.

***

"Bromelain works much the same way as these new "miracle" clot-busting drugs, by stimulating the conversion of plasminogen to plasmin, which in turn helps break down the fibrin clot." - Dr. David Williams

"Pancreatic enzymes and vegetable enzymes are part of the supportive theory. You have the papaya melons as the source of the enzyme Papain and pineapple as a source of the enzyme Bromelain. The demasking effect of these enzymes against the pericellular layer of the malignant cell is something very concrete in the immunology of cancer. Now I prefer, rather than advising the use of bromelain or papaya tablets that the individual seeking these enzymes get them directly from the fresh ripe pineapple and papaya fruit. As much as half a pineapple a day should be ingested...You have nothing to lose by eating fresh pineapple and papaya melons." - Dr. Krebs, Jr.

The Japanese fermented food "natto" (a type of miso) is a rich source of the enzyme nattokinase that dissolves clots and fibrin deposits in various parts of the body. This makes natto a useful treatment for many problems associated with fibrin and impaired circulation (hyper-coagulation of the blood, circulatory problems, angina, heart attacks, strokes, senility, fibromyalgia, chronic fatigue syndrome, multiple sclerosis,...) The Japanese people eat an average of 4.5 pounds (2.2 kg) of natto annually. - Dr. David Williams Alternatives newsletter November 2002. 

Sprouts and all raw foods are good sources of enzymes. Soak your nuts, seeds, grains and beans overnight to make them more digestible.

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Advanced Glycation End Products (AGEs)

Within the body, an advanced glycation end product is the result of an unhealthy chemical reaction between sugar and protein or lipids in the absence of enzymes. AGEs can affect nearly every type of molecule and cell in the body. AGEs cause "cross-linking", which is a scientific way of saying that they gum things up. AGEs are proinflammatory and associated with various inflammatory diseases. AGEs cause the production of free radicals, which in turn create more damage. High blood glucose promotes the formation of AGEs. Fructose in the blood produces ten times more AGEs compared to glucose.

The formation and accumulation of AGEs contribute to the creation of plaques in the body. AGEs are associated with Alzheimer's Disease, arthritis, asthma, atherosclerosis, cardiovascular disease, cataracts in the eyes, diabetes mellitus, kidney damage, myocardial infarction, nephropathy, neuropathy, periodontitis, reduced muscle function, retinopathy, and stroke. The cross-links created by AGEs cause problems in both microcirculation and macrocirculation. Cross-linking reduces flexibility and increases stiffness throughout the body. The AGEs and free radicals contribute to the general decline in health associated with "aging".

AGEs are also absorbed into the body from food and cause AGE-related tissue injury. When food is exposed to heat during cooking, it is the formation of AGEs that cause the cooked food to turn brown. The browning is associated with denaturation and cross-linking of proteins, particularly lysine and arginine. This reaction between carbohydrates and protein is one of the ways cooking destroys protein. Higher cooking temperatures and longer cooking times cause increased formation of AGEs. Dietary AGE restriction reduces serum AGE levels.

Healthy kidneys will excrete AGEs in the urine. However, when kidneys become damaged by AGEs then the kidneys become less able to excrete AGEs and a vicious circle ensues, with more AGEs in the blood causing increasing damage to the kidneys. 

Nutrients that may help prevent damage caused by AGEs include enzymes, vitamin C, benfotiamine, alpha-lipoic acid, carnosine, and resveratrol. Raw foods offer enzymes, plus they do not contain the AGEs created by cooking. We suggest that at least half of what you eat should be raw. Plus, stop eating sugar, refined carbohydrates and high fructose corn syrup.

 

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.

Simply by sprouting the grain or bean you have eliminated the need to cook it. No need to bake bread, or to cook your beans for hours to make them digestible. Just sprout and serve! Amazingly, even shelled sunflower seeds will sprout.

You can make sprouts anywhere, even while camping. Pack in the dried grains, seeds, nuts, and beans and produce fresh vegetables in your campsite!

Sprouts are environmentally friendly. They eliminate the need for cooking fuel, and reduce the generation of greenhouse gases.

 

"Farmers use cooked potatoes to fatten pigs for market. They've found that pigs on cooked potatoes fatten faster and more economically than pigs on raw potatoes. This evidence shows the great difference between cooked calories and raw calories. Indeed, from my work in a sanitarium many years ago, I've found that it was impossible to get people fat on raw foods, regardless of the calorie intake." - Dr. Edward Howell

***

"Another expert in this area was Dr. Francis Pottenger. His famous experiments with cats in the 1930s are just as relevant today as ever. He took two groups of cats and for years personally supervised their feeding. One group was given exclusively raw, uncooked food. The other was given only cooked food. Results were overwhelmingly clear: the raw food cats all lived a long, disease-free life. Cooked food cats became sick and died much younger. (Bieler, p 192)

Also notable was that cats who became sick on a long term all cooked diet could not regain their health even when placed on a raw foods diet. Irreversible damage. Cooked food cats produced only two sickly generations, the second of which was invariably sterile. Natural selection." - Dr. Tim O'Shea

 

Sprouts are whole food. Eating sprouts gives you the full nutritional value of the food. Nothing has been processed out, no chemicals or preservatives have been added. The essential oils have never been exposed to the air so they are not rancid. The enzymes have not been destroyed by cooking. Sprouts are just simple, natural, wholesome food. Sprouts taste great in a bowl with a bit of salad dressing, mixed in with other leafy greens, stuffed into a sandwich, sprinkled over your dinner, or used as a garnish on soups. Sprouts can also be stir-fried or steamed with other vegetables, or added to veggie burgers. Sprout your wheat and make wheat grass juice as an alternative to eating bread.

"All flesh is grass, and all the goodliness thereof is as the flower of the field." - Isaiah 40:6

Vitamin K1 works with chlorophyll in leafy green plants, so green drinks such as wheatgrass juice and green vegetables are a good source of vitamin K1. Vitamin K is not damaged by heat but is destroyed by freezing. There are two types of vitamin K2. One type called "MK4" is made in your body by converting K1 into MK4. The other type of vitamin K2 is called "MK7" and is made by bacteria when they eat vitamin K1. The bacteria that make this form of vitamin K2 live in your gut, and are present in fermented foods such as kefir and sauerkraut. This is why fermented foods are a good source of K2. Due to special bacteria, certain cheeses such as brie and gouda are high in vitamin K2. All three types of vitamin K are needed for good health. Synthetic forms of vitamin K are toxic, so it is best to get your vitamin K from food.

Vitamin K is fat soluble and works together with the other fat soluble vitamins A and D. Lots of vitamin D will not make strong bones unless vitamin K is also present. Adequate vitamins A, D and K are essential for growing children, or they will have an inadequate skeletal structure causing teeth to be crowded, forcing the teeth to come out crooked. The pelvic structure will be too small, causing difficulties when female children grow up and attempt to give birth to children of their own. Growth of certain parts of the brain may be hindered by inadequate development of the skull. Plus, many other problems continue for life if these three vitamins are inadequate during childhood. Watch this 2 hour video to learn more.

As we age, vitamin K is necessary for prevention of osteoporosis, atherosclerosis, and cancer.

"When we're lacking K2, we're at much greater risk for osteoporosis, heart disease, and cancer. And these are three concerns that used to be relatively rare. Over the last 100 years, as we've changed the way we produced our food and the way we eat, they have become very common." - Dr. Kate Rheamue-Bleue

Use clean filtered water to soak your sprouts overnight. Then pour the water on your house plants. 

Chia and brown flaxseed are exceptions. The soaking water turns gelatinous and is OK to eat. Soak 2 tablespoons of chia seeds or brown flaxseed in a cup of water or juice overnight. The result is a chewy liquid that you can add to a smoothie. Search the Internet for chia and flaxseed recipes and the benefits of eating flax and chia seeds. Flax and chia seeds are a good source of omega 3 fatty acids, protein, antioxidants, soluble and insoluble fiber, plus many vitamins and minerals. Go to YouTube.com and watch some of the many videos.

 

Some writers have expressed concern about natural toxins in raw foods. You certainly do want to avoid eating mold. As for other toxins, a good discussion is to be found at http://www.chetday.com/sprouttoxins.html.

 

 

 

Leucocytosis

In 1930, Dr. Paul Kautchakoff showed that eating cooked food produces a condition in the body called leucocytosis. Leucocytosis is an elevation of the white blood cell (WBC) count. White blood cells defend the body when disease is present. Infection, intoxication, poisoning and eating cooked food all increase the white blood cell count. If we always eat food that the body reacts to just like disease, then in time we are going to exhaust the body's disease-fighting capability.

Some foods are better/worse than others. There is a continuum from best (raw foods) to worst (cooked meat).

1. Raw or frozen food does not increase WBC.

2. Commonly cooked food causes mild increase in WBC.

3. Pressure-cooking and canning foods causes moderate increase in WBC.

4. Man-made foods devoid of enzymes cause severe leucocytosis (soft drinks, alcohol, white sugar, white flour, vinegar).

5. The worst food is meat that has been cured, salted, canned or cooked. The body reacts to these substances to a degree otherwise only seen in poisoning. To avoid leucocytosis, meat must be eaten raw.

When we eat foods that the body cannot properly digest, then leucocytosis indicates that the immune system must be activated in order to remove these substances from the body.

 

 

 

"There are some foods not normally eaten raw in the Western diet that I do suggest eating raw for medicinal reasons. Raw garlic and raw onions, eaten regularly, can protect against heart attacks by increasing the body's ability to dissolve blood clots. Raw garlic also is a potent antibiotic. And some vegetables are just fine raw: lettuce, arugula, radicchio, watercress, cucumbers, radishes and buckwheat sprouts.

Whatever you do, don't eat beef, chicken or pork raw. There's too much risk of infection."

- Dr. Andrew Weil

 

We suggest that at least half of what you eat should be raw. The raw food half of your diet involves more than just salads, which is just as well because the human physiology is no longer fit to chew greens all day. Your larger brain came at a price - the enlarged skull has a correspondingly smaller and weaker jaw muscle when compared to other primates.

The raw food diet stands on four pillars: fresh and fermented fruit & vegetables, juices, soaked nuts & seeds, and sprouts.

We use four mechanical aids to facilitate our raw food diet: Vitamix, juicer, sprouter, and dehydrator.

"A form of vitamin may be obtained from certain nuts - as the almond - that would be helpful as a preventive.
A person who eats two or three almonds each day need never fear cancer."
- Edgar Cayce

Almonds soaked overnight can be enjoyed at breakfast. A glass of soaked flax or chia seeds mixed with fruit in a Vitamix together with some vitamin C crystals, protein powders, kefir, lecithin, cinnamon and water makes a nice smoothie.

The Vitamix can be used to make veggie shakes or fruit smoothies in all seasons. Cover the fruit or veggies with water before turning on the blender, or you will just end up with a mush. However, if you want mush it can become the basis for good applesauce, baby food, chip dip, or uncooked soup. Make your own "V8" juice using 8 different veggies from the fridge plus water and blend them in the Vitamix.

Favorite juices include carrot+greens (celery, romaine lettuce, kale, etc.), carrot+beet, carrot+cabbage, carrot+apple. Juices use a far greater quantity of raw ingredients compared to veggie shakes or fruit smoothies, so we tend to make juice "in season" when the fruits or vegetables are less expensive.  An exception to this is wheatgrass juice that can made all year round from wheat grass grown in your sprouter. Also, if any sprouts grow too long, tough and stringy, throw them in the juicer together with a carrot, apple and whatever else is handy.

Seeds of all sorts can be sprouted in your sprouter. These sprouts can be used in various ways. They can be a salad all on their own - just add dressing. They can be added to other foods such as sandwiches and soups. They can be ground up and used to make Essene bread as described above. Some sprouts turn into nice salad greens after a few more days of growth. Find a good sprout recipe book and it will show you a great many tasty meals to prepare from your sprouts.

Start by buying your sprouting seeds in small quantities until you know your favorites. Then see if you can find a wholesaler or other source that sells organic sprouting seeds, chia, flax and nuts in bulk. Then the above raw food diet becomes affordable and not terribly time consuming. You can be healthy and live comfortably largely on food you prepare in your own home.

One last thought is Dr. Johanna Budwig's cottage cheese and flax oil mixture. The cottage cheese is probably not raw, but the flax oil is. It is good to consume a small amount of this mixture daily. You can learn more about Budwig therapy by reading the free E Books available.

 

Low Temperature Cooking

Vegetables cooked in a steamer will not exceed the boiling temperature of water (212F / 100C).

Cooking at a lower temperature generally means cooking longer. A slow cooker (Crock Pot) can cook almost anything at a controlled low temperature. Slow cooker temperatures are typically about 170F / 77C on low and 190-200F / 88-93C on high. Slow cooker recipe books are available, plus there are recipes on the Internet.

 
If a conventional recipe says Cook on Low Cook on High
15 to 30 minutes 4 to 6 hours 1 1/2 to 2 hours
35 to 40 minutes 6 to 10 hours 3 to 4 hours
50 minutes to 3 hours 8 to 18 hours 4 to 6 hours

Note: Kidney beans and fava beans contain a toxin called phytohaemagglutinin that is NOT destroyed by sprouting or the lower temperatures of a slow cooker. Kidney beans and fava beans MUST be BOILED for at least 10 minutes to destroy this toxin. 

 

 

 

Low Temperature Pasteurization

Pasteurization is required by State and Federal law. The laws set minimum temperatures for pasteurization:

 - whole milk, 2%, skim 145F
 - cream, Half & Half, chocolate, strawberry, orange creme, vanilla, Egg Nog 155F
 - Buttermilk, yoghurt 180F

Low temperature pasteurization requires more time. For example, milk is pasteurized at 145F for 30 minutes. This is usually done in batches by small dairies. The milk is in a pot or tub and is stirred for 30 minutes to make certain that all the milk is heated. Harmful bacteria are reduced in number while retaining much of the enzymes and nutrients. Learn more 1, 2

High Temperature/Short Time (HTST) pasteurization heats the milk to 72C or 161.6F for 15 to 30 seconds. Unlike sterilization, pasteurization simply reduces the number of bacteria in the milk. This milk has a refrigerated shelf life of two to three weeks. Some nutrient loss.

Ultra High Temperature (UHT) pasteurization is sterilization at 135C or 275F for one to two seconds. Kills all enzymes and bacteria. The process is faster and more milk can be processed daily. Has a shelf life of six to nine months without refrigeration, until opened. Is popular in warm countries because it does not spoil. However, there is significant nutrient loss.

 

Recommended reading:

Altschul, Aaron M. Proteins, Their Chemistry and Politics, Basic Books, New York, 1965. This book provides the scholarly analysis of protein complementarity that is the basis of a successful vegetarian diet. A meat & milk based diet requires 3 1/2 acres to feed one person, whereas on a vegetarian diet one quarter acre can feed a person. Also, the meat & milk based diet requires 2,500 gallons of fresh water per day per person, compared to only 300 gallons of fresh water per day for a person on a vegetarian diet. The number of people who can live on this planet and their impact on the environment is largely determined by their diet.

Boutenko, Victoria, Green for Life, Raw Family Publishing, 2005.

Lappe, Frances Moore, Diet for a Small Planet, Ballantine Books, New York, 1992. This book explains the principle of protein complementarity that is the basis of the vegetarian diet. By combining a grain and a legume you produce a protein that is as good as animal protein. Examples include: rice and lentils (rice and dhal - India), corn and beans (Mexico), chick peas and wheat (falafel sandwich - Middle East). This famous bread recipe takes full advantage of protein complementarity: "Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself." - Ezekiel 4:9. A high protein plant diet provides twice the vitamins and minerals of a meat diet, and vastly more fiber, phyto-nutrients, and other required nutrients. 

Lewin, Alex, Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen, Quarry Books, 2012.

Meyerowitz, Steve, Sproutman's Kitchen Garden Cookbook: 250 Flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes, Sproutman Publications, 1999.

Meyerowitz, Steve, Sprouts The Miracle Food: The Complete Guide to Sprouting, Sproutman Publications, 1998.

Rheaume-Bleue, Kate, Vitamin K2 and the Calcium Paradox: How a Little-Known Vitamin Could Save Your Life, Wiley, 2011.

Wigmore, Ann, The Sprouting Book, Avery Publishing Group, 1986. Ann Wigmore has published a number of books and we recommend them all. Ann Wigmore Wheatgrass Treatment for Cancer

 

Page Summary

By cooking food improperly and at too high temperatures, carcinogens are formed and many nutrients such as lysine may be ruined. Society has adopted a diet that is mostly cooked food and mostly food cooked at too high temperatures. A result of this is an abundance of cancer, heart disease, arthritis, etc. A new balance needs to be found, with at least half the food being uncooked, and the cooked half being minimally processed and cooked at low temperatures not exceeding the boiling point of water.

Other than as a temporary "cleanse", we are not advocating a 100% raw diet. Properly cooking certain foods can make the foods more appetizing, starch breaks down into simple sugars that can be digested, and the food is softened thereby increasing the availability of nutrients. Cooking increases the number of different foods that we can eat. Plus, it is nice to have some warm food and a hot drink on a cold day.

On the other hand, nutrients are damaged by exposure to air, light and heat, and lost in discarded cooking water. For maximum nutritional benefit, whole foods should be eaten raw when possible and processed minimally when necessary. Cooking temperatures should be low and cooking times should be brief.

Nutrients commonly deficient in the modern diet include the amino acids lysine and tryptophan, many B vitamins, vitamin C, vitamin K, the omega 3 essential fatty acids, and certain minerals (iodine, potassium, magnesium, and selenium). It takes careful menu planning to avoid these deficiencies, and the information on this page should help.

We suggest that a mix of sprouted grains and sprouted small beans eaten raw provides a better quality protein than does any form of cooked food. So do fresh vegetable juices. Raw organic dairy or cold-processed organic whey are good if you can get them. Other animal products such as conventional dairy, eggs, poultry, fish and meat can be unhealthy if you try to eat them raw.

For good health it is very important that a significant percentage of your nutrition, including protein, come from raw foods. The mush of ground up sprouted grains & beans that can be used to make flatbread (described above) can also be mixed with pet food for healthier pets. Raw, soaked organic almonds can be used to make almond milk that is better in many ways than pasteurized (cooked) cow milk. (The "raw" almonds sold in grocery stores have been pasteurized and are, therefore, not really raw. We tried sprouting some and they did not sprout. They are dead.)

Enzymes are found in raw food. People do not eat enough raw food and are overtaxing their pancreas and becoming deficient in enzymes. Raw foods such as sprouts tend to be economical, highly nutritious, and a good source of enzymes. We recommend that everyone learn about raw foods, prepare them at home, and let raw foods be about half of your total food consumption every day. Raw food includes unpasteurized fermented foods such as sauerkraut and kefir that contain beneficial bacteria necessary for a healthy gut. Kefir is better for the gut than yoghurt. Soup and other foods can be heated and still considered raw providing the temperature does not rise high enough to destroy the enzymes in the food. We would suggest a maximum temperature of 108F / 42C.

Raw foods are a good source of vitamins, minerals, essential oils, fiber, protein and enzymes. Raw foods help you get off the top of the food chain, away from pesticides, preservatives, rancid oils, and highly processed dead food. Sprouts are economical, easy to grow, and offer genuinely superior nutrition. Combined with eating raw fruit and vegetables, juicing, blending, soaking, fermenting, dehydrating, and steaming you have the foundation for healthy eating.

Steamed vegetables are the most important cooked food and should be eaten daily, particularly leafy greens. Look at the foundation layer of Dr. Fuhrman's Nutritarian Pyramid. It is vegetables - one half raw and one half cooked.

 

HIGH-NUTRIENT FOODS THAT CAN BE EATEN
IN UNLIMITED QUANTITIES

LEAFY GREEN VEGETABLES
romaine lettuce, leaf lettuces, kale, collards, Swiss chard, cabbage, spinach, bok choy.

SOLID GREEN VEGETABLES
artichokes, asparagus, broccoli, Brussels sprouts, cabbage, celery, cucumber, peas, green peppers, string beans, zucchini.

NON-GREEN, HIGH NUTRIENT VEGETABLES
beets, eggplant, mushrooms, onions, tomatoes, peppers, water chestnuts, cauliflower, squash, carrots.

BEANS AND LEGUMES
red kidney beans, pinto beans, lentils, black-eyed peas, black beans.

FRESH FRUITS
apples, apricots, blackberries, blueberries, grapefruit, grapes, kiwis, mangoes, nectarines, all melons, oranges, peaches, pears, pineapples, plums, strawberries, tangerines.

***

Alkalize For Health endorses the "nutritarian" diet advocated by Dr. Joel Fuhrman 1, 2, 3, 4, 5.

 

 

 

Soaks

The easiest way to start eating raw foods is fresh vegetables, fruits and berries, plus salads, juices and smoothies made from them. After that comes soaks.

Our favorite soaks are almonds, flaxseeds and chia seeds.

In the evening we put some almonds in a bowl and cover them with water. In the morning we rinse the almonds and eat them as part of breakfast.

Chia seeds and brown flaxseeds are nutritional marvels that can be eaten raw if soaked. You can soak 2 tablespoons of chia or flax seeds (or some of each) in water or juice overnight. In the morning add the soaked seeds to a smoothie. These soaked seeds provide all the essential amino acids including tryptophan and lysine, plus omega-3 essential fatty acid.

We prefer the flax seeds because they offer much more omega-3 compared to omega-6. Plus they are less expensive.

 

 

 

Almond Milk

Take some organic almonds and soak them in water overnight.

In the morning rinse the almonds and peel them. Peeling the almonds is optional and primarily cosmetic. Peeled almonds make a whiter milk.

Put the peeled almonds in a blender/Vitamix and cover with water. Then blend.

The result is a thick almond milk that can form the basis for a smoothie or "milkshake".

For thinner milk, now pass the thick almond milk through the Omega juicer. This will separate the milk from the solids and squeeze the solids until they are almost dry. The result is more milk than just passing it through a strainer. If the milk is still too thick, just add water.

This thin almond milk can be used in place of cow milk for almost any purpose. Drink it, put it in your coffee or on your cereal, give some to your pets, use it in recipes. Keep it in the refrigerator.

This almond milk is living food. Cow milk is dead food, unless it is raw.

In our opinion, almond milk is more nutritious than cow milk because almond milk is a living food with enzymes and undamaged protein, and contains nothing bad. The nutrients in pasteurized cow milk have been damaged by heat. Plus, factory-farmed cow milk may contain pus, blood, bacteria, viruses, hormones, pesticides, antibiotics and other drugs.

Cow milk (including organic cow milk) contains 35 different hormones and 11 different growth agents. Consumption milk has been associated with increased risk for ovarian and prostate cancers. However, cultured milk products (we recommend cottage cheese and kefir on this website) may have benefit.

 

 

 

"How should we cook our daily bread without fire, Master?" asked some with great astonishment.

"Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air may also embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they be embraced there also by the angel of sunshine, and leave them there until the sun be set." - The Essene Gospel of Peace Book 1, page 37.

See photos from someone who makes this bread.

 

 

 

"Test your servants for ten days; let us be given vegetables to eat and water to drink. Then let our appearance and the appearance of the youths who eat the king's rich food be observed by you, and according to what you see deal with your servants." So he hearkened to them in this matter, and tested them for ten days. At the end of ten days it was seen that they were better in appearance and fatter in flesh than all the youths who ate the king's rich food. So the steward took away their rich food and the wine they were to drink and gave them vegetables." - Daniel 1: 12 - 16.

 

 

 

Telomeres and Telomerase

Telomeres are structures at the tips of each chromosome that prevent the chromosome from unraveling. Telomeres are much like the plastic tips of your shoelaces. 

Cells divide to replace old or damaged cells. However, each time a cell divides, its telomeres get shorter. When too short, the cell can no longer divide and becomes "senescent'', which means "old age". When too many of your cells become senescent, you die of old age.  

There are many ways to improve the health of cells (as discussed on this website), extending their lifespan and thereby slowing the rate of cell division. Extending the lifespan of your cells and preserving their telomeres should lengthen your lifespan as well.  

However, the holy grail of longevity is finding ways to increase the length of telomeres. According to 2009 Nobel prize winning research by Elisabeth Blackburn, Carol Greider and Jack Szostak, there is an enzyme called telomerase that has the job of restoring the length of telomeres. Finding ways to increase the amount of telomerase in cells in order to restore the telomeres is the challenge.  

Research so far indicates:
- chronic stress reduces telomerase and results in shorter telomeres 1, 2, 3, 4, 5, 6

- oxidative stress accelerates telomere loss and anti-oxidants decelerate telomere loss 1
- obesity and cigarette smoking result in shorter telomeres 1
- foods that shorten telomeres includes soft drinks, processed meat, red meat, and alcohol 1
- people who eat multivitamins, vitamins B12, C, D, & E, and omega-3 fatty acids have longer telomeres 1, 2, 3, 4

- iron supplements and iron overload shorten telomeres 1, 2
- shorter telomeres are associated with age-related diseases, including cancer, heart disease and diabetes 1, 2, 3, 4, 5
- a 4 part program of whole foods low-fat plant-based diet, moderate exercise (walking 20-30 minutes a day), stress management techniques including yoga and meditation, plus more social support and love & intimacy increases telomerase and lengthens telomeres 1, 2, 3, 4

- Transcendental Meditation may increase telomerase
1, 2. 

"Every stress leaves an indelible scar and the organism pays for its survival after a stressful situation by becoming a little older." - Hans Selye 

"...each year of age was associated with a 28 base-pair shorter telomere in our sample." 1 

While waiting for science to further illuminate the situation, we have some suggestions:
- conserve the enzyme manufacturing capability of your body by eating enzymes in the form of fresh food, high enzyme food such as pineapple and papaya, and enzyme supplements
- avoid consumption of foods that deplete your body's store of enzymes such as too much protein, too much sugar, and too much dead food
- avoid consumption of enzyme-disrupting substances such as aluminum, arsenic, beryllium, bromide, cadmium, fluoride, lead, mercury, "depleted" uranium as well as toxic levels of copper, iron and zinc
- adopt a lifestyle that preserves the cells of the body by avoiding excessive wear and tear. This includes not over eating, not over exercising, dealing effectively with stress, getting enough sleep, and removing sources of inflammation in the body
- live a balanced life. Follow the 8 step program and other suggestions on this web site.

For some more thoughts on living a long and productive life, see our longevity page.

Young looking old people 1, 2

People who ate the most animal-based foods got the most chronic disease... People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.
 These results could not be ignored.
- Dr. T. Colin Campbell

"We must tell them that a diet of roots, stems, seeds, flowers, fruit, and leaves is the healthiest diet and the only diet we can promote, endorse, and recommend.
- Dr. T. Colin Campbell

Have another look at Dr. Joel Fuhrman's Nutritarian Pyramid at the top of this page. Do you see the potential for urban agriculture? The foundation level of the pyramid is vegetables, which can be grown almost anywhere -  in urban greenhouses, rooftop gardens, even inside buildings under grow lights. Much of the food cities need can be grown within the cities themselves.

 

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In 1904 there was very little cancer. Now there is an abundance of cancer. What has changed? Can this be reversed? If you have cancer or do not want to get cancer the information you and your family need is on this web site.

 

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