In 1997 Raw Chef Dan stepped up to the challenge of bringing raw foods to the masses. He knew that to win people over, raw food had to be better than palatable; it had to be mind blowing and the… [read]
If you were to leave a kernel of spelt, hard red winter wheat, rye, barley, or any other grain on your dining room table for the next five years, it wouldn’t rot or decompose. Grains were found in the pyramids.… [read]
Our contributor, Dr. Shillington, tells us there are more enzymes in one papaya seed than in a whole store-bought enzyme capsule. The papaya seed also has all the nutrients necessary for almost instant assimilation.
Spread the seeds of an organic… [read]
One of the most commonly asked questions we receive at OLM is, “What one thing can I do to be healthier?” A diet of primarily raw fresh vegetables and fruits is the foundation for good health. If you are not… [read]
There is no doubt that lentils are one of the most versatile of all the legume family. Indeed it is not only their culinary usefulness that they are well known for.
In Egyptian times they were used as bubble packing… [read]
A few years ago there was an outbreak of salmonella from tainted almonds. This outbreak led to new laws causing the pasteurization of almonds. OLM talked to Seth Leaf at Living Nutz about pasteurization. Seth, what can you tell us… [read]
For the purposes of this article, unless otherwise stated, when we say milk we mean pasteurized, homogenized, conventional cow’s milk.
While I have yet to see an actual study that proves milk is good for you, there are countless studies… [read]