The Benefits Of Fresh & Raw Foods
Fresh fruits and vegetables contain more vitamins and enzymes
than overripe fruits and vegetables or ones that have been stored
for any length of time. The longer a food is kept, the more
nutrients it will lose. The healthiest foods are those that have
been grown organically. These foods are grown without the use of
insecticides, herbicides, artificial fertilizers, or growth
stimulating chemicals. All foods must be thoroughly washed before
they are eaten to rid them of any insecticides or other residue. Use
a soft vegetable brush to scrub the foods, and then let them soak in
water for ten minutes. You can also clean the food with nontoxic
rinsing preparations, which are availalbe in reputable health food
stores.
However if the food was obtained from an organic source, water
and a vegetable brush are probably all that is necessary. Although
most people in America are use to eating almost all cooked foods;
fruits and vegetables should be eaten raw as much as possible.
Vitamins and enzymes are extemely sensitive to heat and are
destroyed in the cooking process. If you find it hard to eat raw
foods, steem them lightly or use a wok. When eating at restaurants
avoid all fried and processed foods. many restaurant foods are
frozen and loaded with salt, animal fat, sulfites, and
preservatives. During your meal, drink water with fresh lemon juice
to aid in digestion and detoxification.
It is better not to use aluminum cooking utensils. Aluminum
salts are soluble in water and are also easily assimilated into the
body. These aluminum salts have no known beneficial effect on the
body. Foods cooked in aluminum produce a chloride poison, neutralize
the digestive juices, and produce acidosis and ulcers. The unwanted
aluminum is deposited in the brain and nervous system tissue, and
will continue to accumulate there. Excessive amounts of aluminum
have been implicated in Alzheimer's disease. Use only pyrex
glassware, stainless steel, and iron cookware. Avoid coated cookware
as these plastics and metals can also deposit in the
food.
ENERGIZER: Eat figs, mashed with clover honey and
formed into squares. Also peanut butter, cinnamon, banana
and brown sugar helps to energize
and CLEANSING, BALANCING, AND HELPS
INSOMNIA PROGRAM FOR ENERGY AND BODY
MAINTENANCE GLUCOMANNAN – take before meals, starting with one and
increase to two to prepare stomach for food. Use in place of
herbal enzymes. GRAPEFRUIT
JUICE – Avoid those made from
concentrates (may contain arsenic) BANANA –
very ripe with brown skin (avoid green bananas as they wash out
enzymes) APPLE
CIDER
VINEGAR (Do not mix in advance) CLEAVER'S
TEA YERBANATE TEA HONEY OR
MOLASSES
GARLIC
FRESH
PARSLEY
LEAFY
VEGETABLES
Herbs Prevention is Better than Cure. To all the herbal teas and other recipes which
can be used as preventative medicines, To help purify the body and
strengthen its resistance to illness and disease.
COLDS
Chamomile Inhalations. Pour 2 pt.(1 liter) of
boiling water into a bowl containing a heaping tablespoon of
Chamomile. Lean over the bowl, cover your head, and inhale the
vapors. It's absolutely essential that you keep yourself very warm
after this treatment, otherwise it will be
less effective. Sources of Vitamins and Minerals Vitamin-A: Vitamin-B 12: Vitamin-C: Vitamin-E: Calcium: Iron: Zinc ALFALFA Good for - Allergies, arthritis, blood purifier,
morning sicknesss, pituitary gland
Because alfalfa is deep rooted, it picks up the
trace minerals in the soil. It contains 8 essential digestive
enzymes and 8 aminoacids. It is very rich
in vitamins and minerals. Alfalfa also contains vitamin U for peptic
ulcers. It has also been used as a blood thinner and kidney
cleanser. Athletes use this herb for endurance and energy.
Good for - bleeding, childhood diseases, cuts,
energy, heart stimulant, hemorrhage, sore throat, ulcers
DANDELION Good for - anemia, blood pressure (low), blood
purifier, gall bladder, hypoglycemia, kidney, skin problems, water
retention Dandelion acts as a tonic to the system. It
destroys acids in the blood as it contains organic sodium. It is
good for anemia caused by deficiency of nutritive salts and is
recognized as a great blood builder and purifier. It is also very
effective as a liver cleanser. BETA CAROTENE or V-A Vitamin A helps the body resist colds as well as
resist other viral infections. Vitamin A in
its role of helping to protect the adrenal glands benefits the
thymus gland. The thymus which is the master gland for immune function, shrinks when the adrenals enlarge as a
result of illness or excess stress. Vitamin A helps prevents adrenal
enlargement. #1 VITAMIN C Vitamin C is recognized for its anti-viral and
anti- toxin activity. Vitamin C reduces the severity and duration of
colds because it neutralizes the toxins produced by the cold
viruses. Another way vitamin C protects against colds is that it
helps to protect the body from environmental pollutants that lower
the body's resistance to viral infections. #2 ZINC Zinc has been identified as an activator of at
least 100 important enzyme functions in the human body. Zinc is
essential for immune function, the ability of the body to resist and
fight infections. Zinc enhances the activity of vitamin A. Both
nutrients are essential for the health and integrity of the
epithelial cells. These cells form the membranes that line the
mouth, throat, sinuses, stomach, and bowls as well as the internal
organs of the body. In a clinical study it seems that when a zinc
tablet is chewed the mineral ionizes in the saliva, migrates into
the tissues of the mouth and from there enters the blood streem where it then comes in contact with the
cold virus, binds with its shell and neutralizes it. #3
GINGER Ginger has a heating effect on the tissues which
stimulates circulation of the blood and helps to promote healing.
Ginger has an expectorant effect, helps to clear the bronchial
passages of mucous. #4 WILD CHERRY BARK Wild cherry bark assists in managing fevers and
severe coughs. It has a tonic effect on the chest and lungs and was
originally used in cough syrups. #5 1-5 "Conquering the Common Cold",
Croft Woodruff, Country Health fall 1991, pg. 3
BASIL TEA Take a tsp. of regular basil in a tea ball and
steep in hot water. Add honey to sweeten. Drink as a tea. Suggested daily vitamin intake
during the cold and flu season. V E Start with 600 IUS and build up to
1800 IUS It is suggested to take above vitamins for 6 weeks, then start taking 4 days on 3 days off. The
first 6 weeks assists one to build up the vitamins into one's system. Then the 4 days on 3 days off gives the body a chance to assimulate
what it has taken in. |
