Research has found that tea drinkers live longer and healthier. Add this battle tactic of daily tea drinking to the well-established benefits of an abundance of natural plant chemicals found in a healthy, low-fat, plant-food based diet, and you will have the best defense now known to science to keep disease away from your body: http://www.nealhendrickson.com/mcdougall/2004nl/041000putea.htm.
The Fantasy of Fish As "Health Food": Actually, a Dietary Disaster
"Eat more fish and seafood to protect against heart disease," many well-meaning but misinformed physicians and nutritionists recommend.
"Seafood is rich in omega-3 fatty acids," they state correctly, but fail to warn against the hazards of ingesting the toxic flesh, polluted fatty tissues, or diseased organs that most marine creatures contain.
If omega-3 fatty acids are nutritionally beneficial, other sources are available that ordinarily do not carry the pollution associated with seafood. Whole-grain breads and cereals contain omega-3 in abundance; so do flax seeds, sunflower seeds, and pumpkin seeds.
Seafood sales have risen more than 25 percent during the past [two] decades. Simultaneously, cholesterol problems, gastrointestinal ailments, and infestation diseases have increased: http://www.redorbit.com/news/science/533049/the_fantasy_of_fish_as_health_food_actually_a_dietary/index.html?source=r_science.
Tahini
By Nomi Shannon, author of The Raw Gourmet
Reprinted with permission of the author.
www.rawgourmet.com
Sesame seeds are best known as a topping for rolls and bread in North America, but in other parts of the world they are an important source of high quality protein and edible oil. These tiny light beige or black seeds are made up of 55% oil and 45% protein. The long shelf life of sesame oil is most likely due to its anti-oxidant properties.
Whole sesame seeds are commonly ground into a butter, called tahini, with a consistency a bit thinner than peanut butter. Available roasted or raw, the healthiest choice would be tahini made out of raw sesame seeds, with nothing added, subtracted or refined. Available ground from hulled or unhulled seeds; it is a matter of preference, however the unhulled variety could have more roughage than desirable for some people. If the jar does not use the word 'raw' then assume it is made from toasted sesame seeds.
A fascinating discovery created interest in tahini. During both World War II and the Korean war, Turkish aviators were well known for their physical and mental endurance. Upon investigation, it was discovered that tahini was an important part of their daily diet. Since then, growing interest in ethnic foods has introduced many people to hummus, a chick-pea-tahini spread or dip that is a staple in the mid-east, and baba-gannouj, which contains eggplant and tahini.
A nutritional powerhouse, tahini contains all the essential amino acids, making it a high quality protein, plus it is rich in lecithin, vitamin E and calcium. It is easily digestible because its high alkaline mineral content neutralizes the acid end products of the protein. Because of its non-acid nature, tahini is an ideal protein source for people with weak digestive systems, invalids and young children, and is an excellent source of quick energy for active people and athletes.
Raw tahini can be purchased from several mail order sources, usually at great savings over health food store prices. Many health food stores carry only roasted sesame tahini, but if you ask them to carry raw tahini they may comply, because the same sources that manufacture the roasted tahini also make raw tahini. In the process of grinding the whole raw seeds into tahini, reputable companies keep the temperature from the friction in the grinding mechanism right around 100 ° degrees Fahrenheit, which is well below the 118° it takes to kill enzymes. The jars are then immediately capped with a special lid that creates a vacuum in the jar. There is no need for pasteurization, or for the manufacturer to immerse the bottled raw tahini into boiling liquids or steam. You should be getting raw tahini that really is a raw food product. (This same information also applies to raw nut butters and is based on a conversation with a manufacturer. Hopefully it is true but unfortunately there are no guarantees.)
Tahini is a useful food because of its healthful properties, pleasant taste and adaptability in recipes. At this point in time, it is also very economical. However, being a labor-intensive crop, as its popularity in the West increases, so probably will the price. Currently tahini is a third of the price of almond butter. If you've never used it, now would be a good time to begin. You will be able to make many dressings, soups and main courses that take advantage of all tahini has to offer.
NEXT WEEK: Recipes made with Tahini
(from The Raw Gourmet (Alive Books, 1999) by Nomi Shannon)
Nomi Shannon lives and works in Sedona, Arizona. She is hard at work on her second raw food recipe and resource book: Simply Raw. Occasionally Nomi holds raw food intensive workshops in her home, contact her for more information.
Adapted from the book, The Raw Gourmet, Simple Recipes for Living Well, (Alive Books, 1999) by Nomi Shannon. A full-color comprehensive recipe and resource book, The Raw Gourmet contains recipes that bring us the tastes we crave and the live enzymes we need to survive on this planet in this millennium. To order call: 888-316-4611, or email rawgourmet@aol.com. Visit the Raw Gourmet website at: www.RawGourmet.com.
With permission of the author, Nomi Shannon. Check out the FREE 7 part email course that Nomi offers at her site, called The Raw Truth, each of the 7 brief "classes" includes a free recipe.
www.rawgourmet.com
rawgourmet@aol.com
Creative Health wishes to express their sincere thanks to Ms. Shannon for allowing us to reprint this article.
Dr. Ann Wigmore states in her book, Be Your Own Doctor
“The ‘water of life’ is found in abundance in watermelons, and they will prove to be the safest means of cleaning the body’s waste, while at the same time providing nourishment. Watermelon is a wonderful aid for the person with an acid condition, as it helps balance the body to becoming more alkaline.”
So, why spend your money on vitamin pills and other concoctions for cleansing your body if you can have the detox elixir via the delicious watermelon juice? The juice is so refreshing, sweet (you might want to add some water if your body reacts to concentrated sugar) and soooo tasty, it is the REAL THING, for pennies to a glass.
Once in a while I drink only watermelon juice for a few days. It does wonders to my skin, to my overall well-being and to my grocery budget as well.
However, if this does not inspire you to go out and get a watermelon, you might want to see what else you can do with a watermelon: click at the link to check out watermelon art, amazing - www.rawbc.org/articles/watermelon_art.html.
- by Renata Dorner
It's peak season, so they're cheap, juicy, abundant, and one of the healthiest fruits around: http://www.realage.com/news_features/tip.aspx?v=1&cid=16777.
- From the Organic Consumers Association
Studies have shown that when contaminated meat is recalled, only about half of it is actually recovered- the rest remains in grocery stores. You can protect yourself and your loved ones from E. coli, campylobacter, listeria, and other bacteria that live in the intestinal tracts and feces of animals by always leaving meat and other animal products at the grocery store. Most farmed animals are crammed into filthy sheds and slaughtered on killing floors that are contaminated with feces, vomit, and other bodily fluids. These unsanitary conditions have led to a rise in food borne bacteria.
Plant-based foods, on the other hand, don't normally harbor E. coli or other fecal bacteria. In fact, according to the USDA, 70 percent of food poisoning is caused by contaminated animal flesh. When fruits or vegetables do become contaminated with E. coli, it is because animal manure was used to fertilize crops or leaked into waterways. Cross-contamination can also occur when fruits and vegetables are placed on the same surface as meat... http://examiner.gmnews.com/news/2007/1004/letters/033.html
Good Food, Wicked Food:
30 to 40 percent of all cancers are related to our lifestyle choices, including the foods we eat, how much exercise we get and how well we watch our weight. Are you making the right choices?
Here's a quiz based on a report on cancer prevention from the American Institute for Cancer Research: http://www.bradenton.com/mld/bradenton/living/health/14809714.htm?source=rss&channel=bradenton_health
[Other authorities believe that lifestyle choices, particularly diet, play an even larger role in cancer prevention.]
Harold Dillard of Tennessee contributed these interesting facts about substituting Coca-Cola for your daily allowance of water:
In many states the highway patrol carries two gallons of Coke in the trunk to remove blood from the highway after a car accident. To carry Coca-Cola syrup (the concentrate) a commercial truck must use the Hazardous Materials place cards reserved for Highly Corrosive Materials.
You can put a T-bone steak in a bowl of Coke and it will be gone in two days.
To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the "real thing" sit for one hour, then flush clean. The citric acid in Coke removes stains from vitreous china. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion. It will also clean road haze from your windshield. The distributors of Coke have been using it to clean the engines of their trucks for 20 years!
To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to the rusted bolt for several minutes. To remove grease from clothes: Empty a can of coke into a load of greasy clothes, add detergent, and run through a regular cycle. The Coca-Cola will help loosen grease stains.
The active ingredient in Coke is phosphoric acid. Its pH is 2.8. It will dissolve a nail in about 4 days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase in osteoporosis.
Hmmmmmmm….. I think I’d rather have a glass of water instead of that Coke, please! Its hard to be alkaline when you’re drinking acid. <g>
Portabella and crimini mushrooms rank with carrots, green beans, red peppers and broccoli as good sources of dietary antioxidants, Penn State researchers say: http://http://www.sciencedaily.com/releases/2006/06/060627104934.htm
The evidence continues to pour in that eating plenty of fruits and vegetables is good for your health. In this case, researchers found that both young and old age groups had improvements in bone mineral status when they ate a lot of fruits and vegetables: http://www.mercola.com/2006/jun/22/vegetables_much_better_than_drugs_at_building_bone_density.htm.
Start with your grocery store's produce manager. Not only will he give you a heads-up about the special on kiwis and help you pick the ripest melons, he also can introduce you to his rich and powerful friends. He knows all the colorful fruits and veggies that are rich in carotenoids -- those brilliant red, yellow, and orange pigments with potent disease-fighting properties.
These antioxidant compounds can help cool the inflammation in your body that, among other things, contributes to heart and blood vessel disease: http://www.realage.com/news_features/tip.aspx?v=2&cid=16787.
The omega-3 in flax helps ward off fatal heart attacks, autoimmune diseases such as rheumatoid arthritis, severe menstrual cramps, and depression. Furthermore, modern diets - even healthy ones - are deficient in omega-3.
Pre-ground flax loses potency in a matter of a few days - long before it's delivered to the store, shelved and sold to you. Cooking kills the rest of its benefits.
Davis said he doesn't want his study to encourage people to stop eating vegetables on the grounds they lack nutrients. "That's completely wrong," he said,.. people need to eat more vegetables and fruits, not less. "Vegetables are extraordinarily rich in nutrients and beneficial phytochemicals. They are still there, and vegetables and fruits are our best sources for these: http://seattlepi.nwsource.com/health/261163_veggie01.html.
Sunlight is vital. Without the sun there is no life. We notice very clearly what a revitalizing effect sunlight has on our body and spirits when, after a long winter, we enjoy the first rays of spring sun. But we can absorb sun energy via our food as well as through the skin.
It’s a remarkable fact that most are not aware of that, next to ground beef, lettuce is the most commonly implicated food item for E.coli 0157 infections: http://www.msnbc.msn.com/id/12536902/.
Hello Jim,
I don't know whether you mentioned this somewhere on your site, but I wanted to send you this link in case you ignore it :
http://www.gillesarbour.com/buckwheatArticle.php
It seems that after having received this information Brian Clement of the Hippocrates Institute has eliminated the buckwheat greens in this Center and it has been said that in fact several persons had "sun sensitivy" in the Dr Ann center when she was still alive, but nobody knew why at this time, and this happened probably because the consumption of these greens was very big there, as this doesn't seem to happen with a "time to time" consumption.
I think however that it should be better to mention this caution each time that buckwheat greens are used in a recipe.
Best regards,
Colette P
By
Gilles Arbour
The surprising
answer is a clear and unequivocal YES. Due to the growing
popularity of sprouts in general, and a widespread
ignorance as to the toxic dangers posed by buckwheat greens
specifically, many people are today suffering
unnecessarily. In this article I will describe the toxic
effects of ingesting buckwheat greens, and I will answer
the question of why they are toxic to humans. I will also
provide a brief synopsis of what is currently known about
this painful phenomenon. And finally, I will recount my own
anecdotal experience with buckwheat greens.
The rest of the article:
http://www.gillesarbour.com/buckwheatArticle.php
These stickers can tell you a lot about the food you are buying.
A label with four digits indicates conventionally grown food.
Labels with five digits starting with an 8 indicate that the food is genetically modified.
Labels with five digits starting with a 9 indicate that the food is organically grown.
Of particular interest is the technique of counting photon emissions. Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). This light energy is thought to be stored in the DNA during photosynthesis and is transmitted continuously by the cell.
It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual which consumes it. Significant differences have been found in favor of organically produced food, but differences also occur with respect to location, freshness and stage of maturity (ripeness).
Food and the human body
The human body is extremely complex. In natural whole food we find the most remarkable combinations of elements that suit every requirement of the human system. All the elements required to balance body chemistry and overcome disease are present in whole food. Every time you eat a combination of living foods, e.g. seeds, nuts, fruits and vegetables, you are giving yourself a cocktail of essential vitamins, minerals, amino acids, antioxidants, enzymes and phytochemicals that work together synergistically to promote your health.
The idea of separating each nutrient out and then treating it like a drug to cure a specific illness is not only impractical, it's also nonsensical. We are missing the finer forces in nature that brought this whole food to us, and they can bring us the whole health that we need.
It is known that whole fruit, vegetables, grains and legumes play an important role in the prevention of heart disease and cancer. Since these foods contain several known antioxidants, namely vitamins C, E and beta-carotene, it was only natural that scientists and the drug industry would assume that these vitamins alone would to the trick – ‘the magic bullet theory’.
After years of scientific research, startling results claimed that none of the antioxidants taken as a supplement helped to prevent cancer or heart disease. So now we’re back to what we’ve known for decades – it takes whole foods to strengthen our immune systems and impede the development of degenerative disease. Mother Nature can’t be tricked by the magic bullet theory.
Recent evidence from both laboratory and human studies strongly suggests that carotenoids may be most powerful when working as a team, perhaps in combination with phytochemicals. ‘Beta-carotene may just be an indicator nutrient for other substances in fruits and vegetables that are beneficial in warding off disease’, said Dr Dexter Morris, a heart researcher at the University of North Carolina School of Medicine. ‘Though most scientific studies have looked at beta-carotene, other carotenoids may be just as important or more important. Or it may not be carotenoids at all that are important, but something else in vegetables and fruits that happen to have carotenoids.’
What is whole food?
The concept ‘whole food’ literally means the whole food. We should consume whole food, as opposed to refined processed food. This means that we should eat everything eatable of a specific food as it appears in its natural form. This is the way our Creator created food and it’s the way it is intended to be consumed. We are supposed to eat the flesh, skin, seeds and pits (inside kernel) of fruits. The roots, stalks and leaves of vegetables should not end up as compost in the garden. This includes the leaves of celery and the stalks and leaves of beetroot (the stalks and leaves of beetroot are more nutrient-dense than the beetroot itself). The hull or husk of grains form part of the whole grain that is usually lost during the refining of flour.
Most of the nutritional value of a food is contained in or directly beneath its skin or peel – in the seeds in the case of fruits and vegetables, and in the hull or husk in the case of cereals.
The seedless generation
We mistakenly believe that the pips of apples and the inside kernel of apricots, peaches and other stoned fruit are ‘poisonous’, because they contains ‘cyanide’. However, cyanide as it appears in its natural organic form in a molecular complex in food in the form of nitrosile, is actually vital to our health.
Nitrosile or vitamin B17, as it is also known, occurs naturally in seeds of apricots, peaches, apples, prunes, plums, cherries, nectarines and cereal such as millet and buckwheat. Macadamia nuts, mung beans, butter beans and certain strains of garden peas all contain this essential nutrient. The nitrosile compound containing the cyanide has the ability to destroy cancer cells, without doing any harm to healthy cells.1
Cyanide also occurs naturally in vitamin B12, which is not seen as a ‘deadly agent’, but rather a vitamin vital to our health (vitamin B12 is known as cyanocobalamin).
In view of the nutritional value of seeds, we ought to consider chewing the seeds of fruits. We'll rather pay large amounts of money to buy grape seed extract in capsule form, rather than chewing the pips of grapes.
People from many older cultures, including traditions famous for health and long life such as found in Hunza, Northern Pakistan, and in parts of Russia, ate seed as normal practice. In India, papaya seeds are eaten for both their nutritional value and their tonic effect on nerves. People living in the Hunza Valley ate the inner seed of the apricot. They sold and traded it on the streets. It was part of their food supply, and this community was free of disease, had no cancer, hospitals, mental hospitals, doctors or nurses – not even a jail!
Most seeds and foods that contain seeds are good to eat. Originally, an orange had about a hundred seeds in its original state when it was almost the size of a berry, but it was such a nuisance eating something with so many seeds! So the seeds were removed through hybridisation, and with that action, so were the properties that provide the proper nutrients necessary for regeneration of life. They can grow oranges with extra pulp and juice, but without their seeds the human body lacks essential nutrients and the balance of these minerals.
We are becoming a ‘seedless generation’, as markets are now carrying hybrid fruits, oranges, tangerines and even watermelons that contain no seeds. Whole foods, consumed with their seeds, leaves, skin, peel, hull or husk are one of the missing links in our diet today.
Demand and supply
The bulk of our Western diet consists of processed food that is depleted of essential nutrients. Refined flour, rice and sugar lose more than 77% of zinc, chromium and manganese during processing.
The Department of Health implemented a National Food Fortification Programme in the hope of addressing micronutrient deficiencies. The foods that are being enriched are refined maize and wheat flour. However, wouldn't it make more sense to encourage the population of South Africa to eat whole food, rather than stripping all the nutrients through processing and then adding them artificially? Who is really benefiting from this programme, the food processing industry and chemical companies supplying the artificial nutrients, or the malnourished population?
On the other hand, consumers are also to be blamed, because their preferences dictate which foods are being manufactured. Where there is a demand, there is a supply! If we demand organic and more whole food products, surely the industry will follow suit.
Reference
1. Day P. B17 Metabolic Therapy in the Prevention and Control of Cancer – a Technical Manual. Kent, England: Credence Publications, 2002.
This article appeared in issue 22
http://www.naturalmedicine.co.za/sajnm_main/article.php?story=20060608121913127
Dorit, Certified Chopra Centre Educator and Vegan Living Foods Chef/Life Skills Coach
Author, Celebrating Our Raw Nature
c/o Serenity Spaces
310-854-2078
http://www.serenityspaces.org/
[It was 50 years ago that Dr. Ann Wigmore first began teaching the exact same thing. Glad to see the "scientists" are catching up with us. - Jim Carey]
I have discovered a way to prolong the life of fresh produce. When I get home from the grocery store, I wash and dry the produce. Then I wrap each item in a washed and triple rinsed tea towel and place in a plastic bag.
The clean tea towels absorb extra moisture and keep the produce fresh for much longer! Works!
Ann from Alberta, Canada
[I haven't tried it yet; I'll be interested in any comments you might post. - Jim Carey]
Mangos: “Food of the gods”
NatureSeal Formulation Makes it Possible for Exotic Fruit to Join the FreshCut Revolution
As consumers become more adventurous in their search for healthy foods, their taste buds are now discovering the luscious, mouthwatering mango. Often referred to as the “King of Fruit” or as the “Food of the gods”, mangos are finding their way into the diets of mainstream America. The convenience factor of freshcut mango is winning the hearts of adults and children alike, thanks to NatureSeal’s newest exotic freshcut fruit treatment. Once cut, this delicate fruit can now maintain its smooth buttery taste, fresh flavor and vivid color for up to 14 days with the latest vitamin/mineral blend added to the NatureSeal product line.
The challenge for the home consumer is how to pick a fruit that is ripened to perfection and then how to prepare it. Many consumers are more comfortable purchasing sliced exotic produce whose ripeness and texture they can see, rather than guess by feeling the outer shell.
For restaurants, the challenge is how to prepare in advance delicate, shortlived produce and make it a feasible addition to their menus. By increasing the shelf life through preserving the freshness and flavor, NatureSeal makes it possible for foodservice operators to get the quality and consistency they need to successfully include freshcut mangos in their recipes. This valueadded product also benefits grocers by increasing sales in the produce aisle.
Mangos are an excellent source of vitamins A and C, a good source of potassium and beta carotene, high in fiber and are deliciously rich in antioxidants. Research has shown that dietary fiber has a protective effect against degenerative diseases, such as heart disease, and may help prevent certain types of cancer, as well as lowering blood cholesterol levels. Join the guilt–free revolution with NatureSeal and enjoy healthy, exotic freshcut fruit any time you want!
About NatureSeal
NatureSeal is a family of sulfitefree, vitaminmineral blends, which extend the shelf life of freshcut produce. The first NatureSeal formulation was jointly developed and patented by MantroseHaeuser Co., Inc. and the USDA. The NatureSeal R&D team continues to develop NatureSeal products using FDAGRAS approved vitamins and minerals.
About MantroseHaeuser
MantroseHaeuser, Co., Inc., headquartered in Westport, Connecticut, is a world leader in edible film coatings for the pharmaceutical, confectionery and agricultural industries. Founded more than 100 years ago, MantroseHaeuser is a subsidiary of RPM International, Inc.; a specialty coatings company traded on the New York Stock Exchange under the symbol RPM.
Contact:
Karen Murphy
Phone: 8003444229 ext. 239
Submitted by:
Dorit, Certified Chopra Centre Educator and Vegan Living Foods Chef/Life Skills Coach
Author, Celebrating Our Raw Nature
c/o Serenity Spaces
310-854-2078
http://www.serenityspaces.org/
[This posting is not an endorsement for any of the products mentioned herein. - Jim Carey]
Why do you need flax in your diet? Because it promotes healthy cholesterol levels, boosts your immune system, promotes healthy glowing skin and aids digestion. Many have called flax nature's most perfect health food.
It's important that you get fresh flax seed so that you don't have to worry about oxidation of the omega 3 oils in the flax. Note that the flax oil found in stores doesn't contain the fiber that aids in digestion. Finding organic is important because of the fungicides and pesticides normally used on flax. Canadian flax seed has a very good reputation.
Flax seed needs to be ground for your body to digest it. Use that old coffee grinder to do the job - a quick burst is all it takes - but be sure to wash the grinder thoroughly first, and don't use it for both flax and coffee. Flax should have its own grinder. It's best to grind only as much seed as you need for the day. Recommended daily usage is 5 tablespoons for women and 8 tablespoons for men.
Working it into your diet. It has a delicious nutty taste, and you can sprinkle it on salads, smoothies, cereals - anywhere you would use nuts, you can use flax. You can also make dehydrated crackers with it.
Source: Dr. David Williams, MD
“If you’re thirsty, you’re already dehydrated.” Ever heard that? Joint pain, low energy, frequent infections, constipation, asthma and many other health problems are caused by chronic dehydration. But how do you know if you’re getting enough water each day?
Doctors are fond of telling us that we need 8-10 glasses, 8 oz each, of water each day. But does that mean that a 250 lb. weightlifter needs the same amount of water as my 93-year-old grandmother? Another adage is that we take half our body weight (hmmm…. I could deal with having only half my body weight. <g>)… that is, take half our body weight, and drink that many ounces of water in a day. For me, that’s almost 100 oz.
OK, that makes sense. HOWEVER… I don’t know about you, but when I’m drinking that much water I’m afraid to leave home because I’m in and out of the bathroom all day long.
Here’s the advice of “The Wellness Advisor,” a Nutritionist magazine: “notice the color of your urine. It should be pale, straw-colored yellow. If your urine is a brighter or darker shade of yellow, that’s a tell-tale sign that you didn’t have enough water over the last few hours. Your kidneys, liver and colon are straining and you’re setting yourself up for disease.”
Now THAT makes sense to me. I’ve been following that advice for a week now, and it is SOOOOOooo nice to be able to visit Sprawl-Mart without touring the bathroom facilities! <g> More important, I no longer feel guilty that I’m ruining my health by not drinking enough water. That feeling of guilt is what makes us give up striving for good health.
Have a Wonderful Week!
Jim Carey
The latest research (Prof. F.A. Popp and Dr H. Niggli) shows that, in addition to the chemical composition of our food, light energy (biophotons) is also an important factor in food quality. The more light a food is able to store, the more nutritious it is. Naturally grown fresh vegetables, for example, and sun-ripened fruits are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of our food.
Stored sun energy finds its way into our cells via food in the form of minute particles of light. These light particles are called 'biophotons', which are the smallest physical units of light. According to Popp and Niggli, they contain important bio-information which controls complex vital processes in our bodies. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism to a higher oscillation or order. This is manifested as a feeling of vitality and well-being.
Sheryl from Natural Health, says
It is interesting that skim milk has been passed off as a health food for so long. Almost 100% of the population believes in skim and pasteurized products. It is such a shame.
“Skim milk and Mantle Cell Lymphoma”
“Raw Living Foods Lifestyle Training - chiDiet.net”.
Thanks for the feedback Sheryl....
Most of us are suffering needlessly because of so-called "safe" food additives, namely excitatory neuro-transmitters (nicknamed excitotoxins).
The main ones are monosodium glutamate (MSG), aspartame, and L-cysteine. You may think that you are actually avoiding MSG if you avoid Chinese restaurants, but this factory created flavor enhancer is in almost every bottled, bagged, frozen, or canned processed food on super market shelves. But since MSG is often a component of a formulation, it is not labeled as such. You've seen words like autolyzed yeast, hydrolyzed protein, and whey protein. Each of these substances contain a percentage of glutamate, the harmful component of MSG.
Watch this one-hour lecture by Dr. Russell Blaylock, a board-certified neurosurgeon and author of Excitotoxins: The Taste that Kills, to find out why MSG in processed foods can destroy your brain cells. As Dr. Blaylock explains, excitotoxins like MSG can, quite literally, excite your brain cells to death!
http://msgmyth.com/ and http://www.thefoodishorrible.com/aspx/templates/blank.aspx/msgid/2
There are some of us, Jim, who cannot eat nightshades like tomatoes, potatoes, eggplants, peppers and cannot be around people who smoke because their exhale is full of the nightshade residues, since tobacco is a nightshade. This causes arthritis, phlebitis, neuritis, and other 'itis' pains.
The only way I can teach yoga each week to hundreds of 3 and 4 year old children at the YWCAs all over Miami-Dade County is that I am very careful about not using nightshades. One splash of tobasco sauce (and I didn't put it on my food), like I experienced at a conference 2 weeks ago, and I am crippled days.
Dr. Flora
drflora@rawdoctors.com
A very common ailment among people today is low hydrochloric acid in the stomach. This results in poor digestion of food and reduces the body's ability to extract nutrients from the foods we eat.
When we eat on a regular schedule the body recognizes this and begins producing extra stomach acid when mealtimes roll around. I eat on the Creative Health Institute schedule - 7:30 am, 12:30 and 5:30 pm.
I don't even need a clock to tell me that it's mealtime. About 15 minutes before mealtime I can feel my stomach start to change, and my hunger grows greatly. If I haven't eaten lunch by 1 pm (for example), my stomach starts to growl. This is from the increased stomach acid looking for work to do.
There are lots of reasons that Raw Living Fooders are healthier - enzymes, organic food, pure water, sprouts - but eating on a regular schedule really helps our bodies to make the most of all these wonderful foods we're eating.
A new study of Pediatrics & Adolescent Medicine found that four out of five kids preferred the flavor of foods served in McDonalds packaging as compared to the exact same foods served in packaging without the McDonalds brand.
Learn more and take action in OCA's "Appetite for a Change" campaign: http://www.organicconsumers.org/afc.cfm
Food sage Michael Pollan - author of The Omnivore's Dilemma - advises us not to eat anything that our great-great-great grandmothers wouldn't recognise. For Pollan, the antithesis of natural eating is yoghurt squeezed from a tube directly into the mouth - a recent hit with US children. Pollan is a champion of the ethical superiority of small, local organic farms and believes industrialisation has caused the organic movement to lose its soul. He cites the microwaveable organic TV dinner, saying this bastardisation looks and tastes like airline food. The more processed or refined a food is, the more energy and water are used to make it.
The lesson: Eat food, not food products. Read more: http://www.smh.com.au/news/good-living/a-guide-to-eating-yourself-to-salvation/2007/10/29/1193618775394.html
Experience the Health Benefits of Sesame
- By Dr. Ben Kim
- DrBenKim.com
Did you know that half a cup of sesame seeds contains three times more calcium than half a cup of whole milk? In addition to being an excellent dietary source of calcium, sesame seeds are also a good source of manganese, copper, magnesium, iron, phosphorus, vitamin B1 (thiamin), zinc, vitamin E, healthy protein, and fiber.
Sesame seeds also contain sesamin and sesamolin, two substances that are thought to prevent high blood pressure and protect the liver against oxidative damage.
Here is one way in which you can enjoy the distinctive flavor and health benefits of sesame seeds through your diet:
Tahini (Sesame Seed Paste)
Ingredients:
2 tablespoons of sesame seeds - they don't have to be unhulled
1/2 teaspoon of sesame oil
1/4 teaspoon of salt
1/4 cup of lukewarm water
Directions:
Grind sesame seeds in a blender until smooth. Add sesame oil and sea salt [optional]. Then add 1/4 cup of water in a slow drizzle while blending and continue until all of the water has been added and the entire mixture is smooth.
The quantities listed above make approximately half a cup of tahini. Be sure to store leftovers in an airtight container in the refrigerator.
Note: sesame oil is relatively high in polyunsaturated fatty acids, which are easily damaged when exposed to heat and light. It is best to keep your consumption of sesame oil to a minimum. You can substitute the sesame oil in this recipe with extra water if you are concerned about your intake of polyunsaturated fatty acids.
Another way to enjoy the health benefits of sesame is to include sesame leaves in your diet. Sesame leaves are a staple green vegetable in the traditional Korean diet, and are valued for their mineral density and strong aroma. They are as aromatic as herbs like basil and mint, but have a unique, nutty fragrance.
Sesame leaves are difficult to find in most supermarkets. They are readily available in Korean markets, packaged up in neatly stacked bundles. They can be used in fresh vegetable salads. They can also be used as wraps to eat with miso.
- "What is a weed? A plant whose virtues have not yet been discovered."
The number one source of calories in America comes from soda pop. Nearly everyone by now has heard the litany on the presumed health effects of soft drinks:
* Obesity
* Tooth decay
* Caffeine dependence
* Weakened bones
But does drinking soda pop really cause those things?
To help separate fact from fiction, the Health section reviewed the latest scientific findings and asked an array of experts on both sides of the debate to weigh in on the topic. Be forewarned, however: Compared with the data available on tobacco and even dietary fat, the scientific evidence on soft drinks is less developed. The results can be a lot like soft drinks themselves, both sweet and sticky: http://www.mercola.com/2001/mar/10/soda_pop_dangers.htm.
Do you want to be healthy? Drinking soda is bad for your health in so many ways; science can’t even state all the consequences. Here’s what happens in your body when you assault it with a Coke:
Within the first 10 minutes, 10 teaspoons of sugar hit your system. This is 100 percent of your recommended daily intake, and the only reason you don’t vomit as a result of the overwhelming sweetness is because phosphoric acid cuts the flavor.
Within 20 minutes, your blood sugar spikes, and your liver responds to the resulting insulin burst by turning massive amounts of sugar into fat.
Within 40 minutes, caffeine absorption is complete; your pupils dilate, your blood pressure rises, and your livers dumps more sugar into your bloodstream.
Around 45 minutes, your body increases dopamine production, which stimulates the pleasure centers of your brain – a physically identical response to that of heroin, by the way.
After 60 minutes, you’ll start to have a sugar crash.
Source: Nutrition Research Center October 24, 2007 - http://nutritionresearchcenter.org/healthnews/?p=140
Several of the big, fast-food restaurant chains have recently come out with a series of soft and fluffy television, highlighting their new "healthier" menu, such as their salads.
So, I did some research on these salads to see if they really are as healthy as these restaurant chains are claiming they are. It's very interesting when you see some of the ingredients that go into these salads; it really reinforces the idea that you don't want to go anywhere near fast-food restaurants.
Some of the ingredients in their salads include high fructose corn syrup, liquid margarine, preservatives, corn syrup solids, and all kinds of nasty, mucky things that you really don't want anywhere near your body.
I thought this was something you should be aware of, especially if you have a family and you're considering going to a fast-food restaurant and trying out their so-called "healthier alternatives." This is surely information you need to have, so that you can make an informed decision about whether or not to let your family eat at these restaurants.
See the video (30 sec): http://articles.mercola.com/sites/articles/archive/2007/10/22/the-truth-behind-fast-food-restaurant-s-soft-and-fluffy-claims.aspx
See the video (30 sec): http://articles.mercola.com/sites/articles/archive/2007/10/22/the-truth-behind-fast-food-restaurant-s-soft-and-fluffy-claims.aspx
Besides being a colorful side on your turkey plate, squash also comes loaded with good-for-you nutrients. Here are three good reasons to lap up that leftover squash:
1. Better blood pressure: Squash is rich in potassium, a mineral known for helping keep BP under control.
2. Healthier knees: Winter squash is high in beta cryptoxanthin and vitamin C, two nutrients credited with helping save joints. And here's one more thing about squash . .
3. Better appetite control: Squash is low in calories (as long as you don't douse it in butter and brown sugar) and high in fiber -- and together that can mean you eat fewer calories and feel fuller longer. The extra fiber can also be super helpful for sluggish bowels.
From http://www.realage.com/news_features/tip.aspx?v=2&cid=18626
Pharma Nightmare - Natural Awakenings, November 2007, Issue.
Since 1991, the US Department of Agriculture (USDA), has allowed biotechnology companies to turn food crops into drug and chemical factories, in the hope that genetically engineered "Pharma", crops might reduce corporate production costs of drugs and industrial chemicals. But, hidden costs to public health are coming to light.
"Pharma and industrial crops look for the food supply, but, the drugs and chemicals they contain could be harmful if they wind up in foods such as: cereal or baby foo", reports of the Union of Concerned Scientists.
The ease of contamination was demonstrated in 2002 when drug maker ProdiGene allowed corn plants, which were engineered to produce a pig vaccine, to grow in a Nebraska soybean field. The subsequent harvest contaminated a grain elevator, and 500,00 bushels of tainted soybeans had to be destroyed.
Already, companies are engineering crops such as corn, rice, soybeans and safflower to produce human insulin, growth hormones, medical proteins, biofuels and plastics. Worse, they want to cultivate them outdoors. Such self-interested industry practices combined with current lax government oversight foster a scenario that could pose serious health and environmental risks for years to come.
Petition the USDA today to safeguard our food supplies as officials consider sweeping changes to existing regulation. Insist that they ban outdoor cultivation of genetically engineered food crops.
From ProtectOurFood.org.
Something is fishy about the farmed salmon being labeled as “organic” in your supermarket. When most people see the organic label, they think of a superior product to conventionally raised varieties, from a health, environmental and animal welfare perspective.
In reality, there is not much difference between conventional farm-raised salmon and its organic counterpart. For instance: http://articles.mercola.com/sites/articles/archive/2007/12/15/why-quot-organic-quot-farmed-salmon-is-causing-a-nasty-smell.aspx
From the RAVE-diet book: NO VEGETABLE OILS
Strictly speaking, vegetable oils are part of the Refined Foods group because they contain no fiber, they’re devoid of nutrients and they are 100% fat. They also constitute a whopping 11% of the calories Americans consume. Putting 2 tbsp. of oil in your salad has the fat equivalent of 2 scoops of ice cream. From a weight loss perspective, eliminating vegetable oils is a very easy – and healthy – way to cut calories.
There are other problems with vegetable oils, however. These oils contain high levels of saturated fat, which is essentially “cholesterol in disguise” because it stimulates your liver to make more cholesterol than your body needs and ends up clogging arteries. In fact, adding any oil to your food will raise your cholesterol level, even more than eating cholesterol itself.
Hydrogenated vegetable oils (trans-fats) are particularly efficient at clogging arteries and depriving your body of oxygen. These oils are found in all kinds of refined foods such as chips, cookies, crackers, cereals, breakfast bars and other baked goods. Every time you eat a bag of French pastries, croissants, or cookies it’s no different than biting into a piece of meat.
In packaged goods, look for the word “hydrogenated” in the ingredients list and put it back on the shelf. And any food that’s deep-fried, such as fast food French fries or donuts, will contain these artery-clogging oils. Most commercial brands of peanut butter will also use hydrogenated oils. Purchase the type where the oil is separated and you have to refrigerate it, and then pour off the excess oil on top before stirring it up. Or, better yet, grind your own nut butter at a health food store.
Hydrogenated oils are the “glue” that holds refined carbohydrates together in order to increase shelf life. In fact, the healthy amount of trans fats in your diet should be exactly zero. Ingredients used for longer shelf lives in food translate into longer illnesses and a shorter shelf life for you.
Fried animal foods, such as fried chicken, are probably the most dangerous foods in existence because they combine high levels of saturated fat and cholesterol, with hydrogenated oils. In other words, your blood vessels are getting a triple-whammy when you eat fried animal foods.
Even seemingly “innocent” foods like movie popcorn are dangerous as they are usually popped in coconut or palm oil, both of which are extremely high in saturated fat.
The current rage among some health authorities is olive oil. It’s ironic that our health authorities are advising an overweight nation to eat the most concentrated form of fat on the planet, which packs more calories, pound-for-pound, than butter. The basic reason (presumably) is that they are trying to move people away from margarine, although these same authorities (e.g., The American Heart Association and virtually all major health experts) were praising margarine just a few decades ago – and quoting studies purporting to show margarine, containing hydrogenated oils, was heart-healthy!
Although olive oil is healthier than butter or margarine, that’s not saying much. It’s probably the worse way to get heart-healthy fats because there’s almost no nutritional bang for the calorie buck. In fact olive and other oils are so nutritionally bankrupt that Joel Fuhrman, M.D., gives oils a score of 1 out of 100, just above refined sweets, which score a zero.
Olive oil is 100% fat, contains high concentrations of saturated fat while the fiber, antioxidants, vitamins and minerals of the olive itself have all been stripped away. In clinical studies on humans, olive oil has been shown to be as bad for the heart as eating roast beef.11
In addition, the Omega-3’s in vegetable oils are highly unstable and tend to decompose and unleash free radicals that cause damage to cells. Vegetable oils have also been implicated in several different studies with cancer and polyunsaturated fat turn out to be the strongest promoter of skin cancers of all the foodstuffs we eat.12
Vegetable oils also suppress the immune system and actually promote the spread of some cancers.13 Simply put, olive and other vegetable oils are bankrupt foods that have little nutritional value, a very high caloric cost and actually do damage to your body. If you’re after the good fat in olives, get it from the olives themselves, not the denatured oil.
Some highly questionable studies14 claim to show a “slower progression” of heart disease when people consume olive oil, but having a slower progression of heart disease hardly makes the case that olive oil is heart-healthy, assuming such a causal relationship exists in the first place. Other studies have shown it is not the olive oil at all, but the high fiber content in a traditional Mediterranean-type diet that accounts for lower rates of heart disease.15 A diet is not heart-healthy unless it arrests and reverses heart disease and only a whole, plant-based diet – which specifically excludes all oils – has been proven to do that. Adding oils to such a diet only impairs its effectiveness.
The model for the Mediterranean diet harks back to the ‘50’s and before when people, especially in the island of Crete, were virtually free of heart disease – despite their indulgence in olive oil. This was not because of the olive oil, but because they ate primarily vegetables and whole grains, a little fish and got lots of exercise. Today, their consumption of olive oil has remained the same (if not increased), but their consumption of whole plant foods has plummeted, as has their exercise. As a result, heart disease and obesity have skyrocketed. Olive oil has nothing to do with preventing heart disease and clinical studies have shown that it promotes arterial lesions.16 It’s just another magic bullet that is a big, fat fantasy promoted by the olive oil industry determined to get high levels of fat back into our diets.
The leading health authorities in reversing heart disease with diet, including Drs. Caldwell Esselstyn, Joel Fuhrman, John McDouglall and Dean Ornish, all agree that vegetables oils should be excluded from a heart-healthy diet. These are doctors who actually reverse heart disease, as opposed to those who just talk about it or promote the greasy stuff because of financial ties to the olive oil industry. In fact, there has not been a single case of heart disease arrest or reversal where any vegetable oil was a part of the diet. So, if olive oil is so “heart-healthy,” why would doctors who reverse heart disease specifically exclude it? Because they consider vegetable oils to be “heart dangerous” and so should you.
As we saw in The Laws of Cancer, even the good fat in oils has been shown to unleash dangerous free radicals and promote the spread of cancer cells, whereas the good fat in natural, whole foods is stable and does not display this behavior. Fat should be released into the blood stream slowly and you can only get that slow release by eating natural plant foods in their natural packages that still contain their fiber.
In a nutshell, here’s the argument against oils: all dietary fats – be they animal or plant fats of all kinds – at levels above 20% of total calories, cause heart disease. This has been demonstrated in many clinical tests.17 In order to prevent heart disease, you have to reduce your overall fat intake. A diet of 100% whole plant foods is as heart-healthy as you can get. Why introduce a highly concentrated form of fat, such as vegetable oil, that will surely bring your fat intake level into an unsafe zone?
Oils should be put in vehicles and machinery, not in your body. In fact, the original use of Canola oil was to lubricate machinery. Then someone came up with the bright idea that people might actually eat it. (These days, some are even converting their cars to run on vegetable oil, like my friend Tim Tye, the Raw Food Guy!) Flaxseed oil is commonly used as a thinner in paints and varnishes and when consumed in high quantities, can hamper the blood’s ability to clot.
Instead of using vegetable oils for cooking, cook at lower temperatures and use water to make your own broth – or use the substitutes below. You’ll be surprised at how well they work. And with a little practice, you’ll soon find you prefer the cleaner taste. It’s like the difference between eating peaches in heavy syrup and eating fresh peaches right off the tree. Once you stop using oils, you will be able to taste the difference and you’ll never go back. (See Cooking Without Oil)
Oil substitutes for sautéing: apple juice, vegetable stock, vinegars.
Oil substitutes in baked goods: applesauce, pureed bananas or stewed prunes (use non-stick pans)
For salads, choose a dressing without oil, such as Paula’s No-Oil dressings (you can find these at health food stores and increasingly at regular grocery stores) or a vinegar-based dressing (if you are not O+), such as a Balsamic or brown rice seasoned vinegar dressing.
Change to the RAVE Diet and you can get off aspirin and other blood thinning medicines. Check out www.RAVEdiet.com for the DVD.
MEAT TREATMENT GOT APPROVAL DESPITE SAFETY CONCERNS
The Agriculture Department in 2004 gave the green light to using carbon monoxide gas to keep older cuts of meat looking red and fresh, even though scientists at the two companies promoting the technology had questioned the validity of their own safety tests, congressional investigators revealed...
Packages of ground beef more than two years old were on display at the hearing looking red and fresh...
http://www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111302016.html
Video: Chemicals in Meat and Fish:
http://abcnews.go.com/Politics/story?id=3861265&page=1
- Just another reason to Go Raw Now!
"The alarming prevalence of the virulent E. coli 0157 in our food system is due to an animal industry allowed to raise cattle in stressful environments on unnatural diets
"Allowing such practices to continue while burdening produce growers with the impossible task of sterilizing their farms is folly beyond belief."
- Tom Willey, an organic vegetable producer with T & D Willey Farms in Madera, CA,
I thought you might be interested in an article appearing in New York Times Magazine, called "Our Decrepit Food Factories." It's an essay about what the concept of "sustainability" really means, and discusses two troubling new signs of breakdown in our industrial food system. The article has just been posted on the Times website, at:
http://www.nytimes.com/2007/12/16/magazine/16wwln-lede-t.html?_r=1&ref=magazine&oref=slogin
- contributed by Helen Terry
"The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for white, or women created for men."
- Alice Walker, author and activist.
STORE-BOUGHT FRESHWATER FISH CONTAIN ELEVATED LEVELS OF MERCURY, ARSENIC AND SELENIUM
“We were surprised by our results since we had hypothesized that levels of contaminants in fish would be higher in specimens caught near once heavily polluted sites,” said Conrad D. Volz, Dr.P.H., M.P.H., principal investigator, department of environmental and occupational health, University of Pittsburgh Graduate School of Public Health... http://www.enn.com/top_stories/article/24306
- [ News like this has brought me back to 100% raw. - Jim Carey ]
Modern science reported recently that eating apples inhibits the growth of bowel and liver cancer cells in the laboratory.
Rui Hai Liu, lead scientist at Cornell's Department of Food Science, wrote in the journal Nature: "Our results indicate that natural antioxidants from fresh fruit could be more effective than a dietary supplement."
How amazing. Research scientists continue to confirm that foods made by Nature are actually better for the human body than processed foods and supplements.
So stop at the store today and purchase a bag of apples.
Even better, visit your health food store and purchase a bag of organically-grown apples that haven't been dipped in wax. And then eat at least one every day.
The USDA is accepting public comments until December 3 on a new proposed rule that would force small farms growing green leafy vegetables, such as spinach and lettuce, to put into place industrial-style sterilization measures that reduce biodiversity and soil fertility.
The proposal follows in the wake of the USDA's recent controversial crackdown on raw almonds, continued interference with raw milk production, and bans on the sale of locally produced organic meat directly to consumers. The proposed rules basically cover up the fact that e-coli 0157H contamination in lettuce and spinach crops comes from feedlot or industrial livestock-contaminated irrigation waters or contamination in large processing plants. The rule limits hedgerows, and other non-crop vegetation commonly found on and around small organic and sustainable farms.
In addition, although every organic farmer knows that healthy soil is literally alive with multiple types of healthy bacteria, the rules also discourage the development of beneficial microbial life in the soil. Send a message to the USDA today.
Learn more and take action: http://www.organicconsumers.org/articles/article_8679.cfm
The population explosion should not be thought of exclusively in terms of people - not when one considers the ecological footprint represented by the world’s 3.2 billion cattle, sheep, goats, and domesticated bison across the globe.
About 20 percent of the world’s pastures and rangelands, with 73 percent of rangelands in dry areas, have been degraded to some extent, mostly through overgrazing, compaction, and erosion caused by livestock.- http://www.vivavegie.org/vv101/101reas2007.htm#77.
In any controversy it can be helpful to consider the views of disinterested parties. So, on the subject of agricultural policy and practice, it’s worth noting that an unimpeachably neutral group has joined the ranks of those who prefer organic foods over foods produced with the help of synthetic chemicals. That group is 40 Swiss rats... the rats were better at telling the difference between organic and conventional foods than many humans have beenm...organic produce generally does pack more antioxidants and other potentially healthful and potentially flavorful phytochemicals than conventional produce...
What do phytochemicals have to do with flavor?
Phytochemicals are chemicals created by plants, and especially those that have effects on other creatures.
Plants make many of them to defend themselves against microbes and insects: to make themselves unpalatable, counterattack the invaders and limit the damage they cause.
Most of the aromas of vegetables, herbs and spices come from defensive chemicals. They may smell pleasant to us, but the plants make them to repel their mortal enemies.
http://www.nytimes.com/2007/10/03/dining/03curi.html
Thanks to www.vegMichigan.org
"It has become 'normal' to live off fast foods, frozen TV dinners, processed, and artificial foods fortified with synthetic vitamins, and animal products at almost every meal. We feed our children trash such as candy bars and sugar-coated cereals with artificial blueberries. We consume countless chemical additives that no knowledgeable person could even pretend to be safe."
- Theodore H. Schmidkonz
Structural Integrity and Active Enzymes
Most raw food, like our lives, is very perishable. When it is exposed to temperatures above 105 degrees it starts to rapidly break down, just as our bodies would if we had a fever that high.
One of the constituents of foods that can break down are enzymes. Enzymes, of course, help us digest our food. Enzymes are proteins, though, and have a very specific three-dimensional structure in space. Once they are heated much above 105 degrees this structure can change. Enzymes function very similar to a lock and key and once their shape is changed the key no longer works and they are no longer able to provide the function for which they were designed.
This may be a major factor that explains why cooked foods contribute to chronic illness, as their enzyme content is damaged and thus requires us to make our own enzymes to process the food. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of processed foods.
Biophotons and Food
Another important aspect of raw foods is the energetic aspect. Without light there is no health. We are human photocells whose ultimate biological nutrient is sunlight.
Dr. Johanna Budwig from Germany has stated that live foods are electron rich and act as high-powered electron donors and as solar resonance fields in the body to attract, store, and conduct the sun's energy in our body. The greater our store of light energy, the greater the power our overall electromagnetic field, and consequently the more energy is available for healing and the maintenance of optimal health.
Currently there are about 40 scientific groups worldwide working on biophotons. The largest association is the International Institute of Biophysics http://www.lifescientists.de/ib_000e_.htm in Neuss (Germany), founded to investigate and understand, via an interdisciplinary approach, living systems. There are 14 Governmental Research Institutes and Universities with common research in:
Coherence in Biology
Biocommunication
Biophotonics
What Are Biophotons?
Biophotons are characterized by an extremely high degree of order and can be described as a type of biological laser light which is capable of interference and appears to be responsible for many effects which ordinary incoherent light could not achieve. Its high coherency lends the biophoton wave the capability of creating order and transmitting information while chaotic, incoherent light simply transmits energy.
An indication of the coherent characteristics of biophotons is exhibited through experimentally proven knowledge that the so-called induced emission of biophotons diminishes hyperbolically, which illustrates an exclusive characteristic of coherent emission. There are clear experimental indications that biophotons have an important regulating function within the single cells, but also between the various cells.
It is possible that the entire living organism is pervaded by a coherent biophoton field, which influences and regulates functions on various hierarchical levels of control and organization. Single cells seem to communicate with one another with the aid of the biophoton field by creating continuous waves.
Accordingly, the biophoton field would be a rigidly structured field of information and regulation that combines the single parts of the organism in a holographic manner at the speed of light and coordinates their function with one another.
There is a broad spectrum of various frequencies and polarization and therefore, a very high density of information. According to current developments in research, the biophoton wave is emitted from the chromatin of the cell nucleus. Calculations show that the helix form of the DNA molecule exhibits the ideal geometric form of a hollow resonator, which allows it to store light very effectively.
From: http://www.apophaticmysticism.com/Qigong.html
Does Food Have 'Vitality' And Can We Absorb Its Life-Force?
Of particular interest is the technique of counting photon emissions. Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). This light energy is thought to be stored in the DNA during photosynthesis and is transmitted continuously by the cell.
It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual which consumes it. Significant differences have been found in favor of organically produced food (Figures 15.6 and 15.7), but differences also occur with respect to location, freshness and stage of maturity (ripeness) (p. 571-572).
From http://ncatark.uark.edu/~steved/food-quality.html
Sunlight And Health
Sunlight is vital. Without the sun there is no life. We notice very clearly what a revitalizing effect sunlight has on our body and spirits when, after a long winter, we enjoy the first rays of spring sun. But we can absorb sun energy via our food as well as through the skin.
We also live on light
The latest research (Prof. F.A. Popp and Dr H. Niggli) shows that, in addition to the chemical composition of our food, light energy (biophotons) is also an important factor in food quality. The more light a food is able to store, the more nutritious it is. Naturally grown fresh vegetables, for example, and sun-ripened fruits are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of our food.
Stored sun energy finds its way into our cells via food in the form of minute particles of light. These light particles are called 'biophotons', which are the smallest physical units of light. According to Popp and Niggli, they contain important bio-information, which controls complex vital processes in our bodies. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism to a higher oscillation or order. This is manifested as a feeling of vitality and well-being.
From http://www.naturalproducts.co.za/html/spirulina.htm
DNA And Light
DNA is the central storage repository for light in our body and is twisted around itself in a double helix, which can turn right or left. It belongs to the group of nucleic acids, of which there are two chains: the DNA and the RNA. DNA and RNA are built like a helix. Both strands form the structure and consist of sugars and phosphate groups that show a basic reaction.
The links are attached to the sugars and are basic. However, there are only four bases in the DNA: adenine, thymine, cytosine, and guanine. Only recently have researchers realized that cells do not simply absorb light but emit it coherently; the DNA and RNA molecules are a laser-active medium and can produce an optical hologram that communicates with the resonance of the background fields of our Earth and the planets as well as galaxies.
This means that they can give off light in a non-chaotic manner. Coherency is the ability of waves to overlap, where spatially different sources of photons either strengthen or weaken each other. This results in a structured state where waves can form a coherent and communicating field, and this field is interactive to a high degree; in the case of non-coherent photons, any interference causes them to collapse within seconds.
Hence, the way ultra-weak luminescent cell radiation works is of significant importance. It does not radiate chaotically, but behaves in a stable manner, phased like a laser-which is light in a coherent form.
Communication turns out to be one of our most basic properties-communication within the system as well as communication with the outside. The aim is to counteract entropy, loss of structure, chaos, a state of high disorder, so as to create and maintain a state of excitement. A high level of order within the body enables an undisturbed flow of information and communication.
This, in turn, maintains the metabolism as well as all other life processes. The building and depletion of cells, the synthesis of proteins, carbohydrates and lipids as well as the flow of neurotransmitters and the entire cell metabolism all work on an extremely rapid transfer of information that can only be achieved by light transmission.
Lack of energy and blockages are signs of disturbance in the flow or process of life. This disturbance can occur on all levels, whether atomic particle or cell, organ or psyche. Hence, any disease can be interpreted as a manifestation of a loss of information and communication with the body!
Life and all particles of a system relate to each other coherently and where they communicate with each other to achieve a sensible cooperation in order to produce the optimal condition for the entire system. Light emission is strongest whenever DNA is reproduced.
The DNA emits about 90% of the biophotons in the cell nucleus. The DNA is an excellent storage medium for light and thus also for oxygen because of its form, the double helix. Perhaps this is why DNA is the basis for all processes occurring in the body-and thus also participates in metabolism.
At least two functions are currently assigned to the DNA: the coding of genetic information, which is passed onto the next generation in the germ cell, and the storing of information to build all cell components. The coherent light from the DNA controls all-important biochemical and changing processes. These processes are the result of information carried by photons. DNA and RNA produce optical holograms and are in resonance with all background fields.
from Dr. Mercola of http://www.mercola.com
- Contributed by Sharon Liess
