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May 18, 2009


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The misfortunes hardest to bear are those which never come.(James Russell Lowell, American Poetess and critic)


Jim, I was in the training that just ended on Sunday May 17 but I don't remember meeting you there and Brenda wasn't there either. Did you attend the May session or a different one?
I was at an earlier session. I just like to re-run that article because it gives a boost to Brenda's Institute, which I totally believe it.

Jim Carey

Thank you for the reminders, Flora. I know, and understand, that food should be consumed within 20 minutes of preparation before the "living" part of it passes.

Oh, that I could be 100% raw Living Foods. Alas, my life is full of compromises.

Thank you for your reminders.

- Jim

Dr. Flora van Orden III

CAUTION-> One critical thing you have to remember, Jim, is that foods and other things that are coated with oil die quickly, even more quickly than if they are just exposed to air or lemon or orange juice. Many of the things that you have just learned are OK for the people who do not have so-called terminal illnesses, but are verboten for those who need real live foods.

The wonderfully tasting things that you can stick in the fridge that you think last for 2 or 3 days do not.

They taste good (because many of the ingredients are addictive) but they are not living foods anymore. If you eat something right after it's made, it will generate good blood and you will feel it in your toes a few minutes later; if you stick it in the fridge for a day, it will not make good blood and you will not feel it especially if it has oil in it, or something salty, because the oil will not carry a current and the salt is a vaso-constrictor and it slows down the circulation.

Enjoy, but recognize the limitations and remember this is not a true live food experience, but an uncooked experience, unless, as I wrote before, it is consumed immediately.


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