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Category: Diet - Organic Lifestyle Magazine Category: Diet - Organic Lifestyle Magazine

Planning Your Organic Garden

So you have decided to make a change in your lifestyle and start growing some or all of your own vegetables and fruit. Some careful planning now will save you money and effort in the future.

Many new gardeners begin in the springtime with a hiss and a roar. They plants lots of seeds and seedlings and enthusiastically set to weeding, hoeing, and digging.

The first time a garden is weeded the sense of achievement is palpable. New gardeners know they are getting more fit and their aching muscles are helping to improve their health. By the third weeding, caring for the garden has become another chore. Many give up. By harvest time, their weed choked beds and tiny harvest convince them they just don’t have a green thumb and perhaps growing food just isn’t for them.

It doesn’t have to be that way.

With a little planning, anyone can enjoy growing at least some of their own food. Planning a garden can be divided into three categories: where, what, and how much.

Where?

For some reason many people seem to find the sight of their vegetables to be less than aesthetically pleasing. We have been conditioned to believe ideal beauty is a “clean” lawn surrounded by geometric beds of perfect flowers, no matter how unproductive and ultimately pointless it is. Too often vegetable beds are stuck up at the end of the yard, away from the house and the water supply. These gardens are usually ignored, infested with weeds, and full of slugs, spiders, and snails.
To make the most out of your garden you need to position it with three things in mind: sun, water, and access.

Plants need at least six hours of sun per day; many types will need more than that. Watch your garden and work out which areas get the most sun. Many houses are built to take advantage of the sun so that the best place for your garden may well be right next to the house. This is ideal as you will then have a close supply of water for your plants. You’ll find weeding is much easier. Just stop and remove a couple of weeds each time you pass by and you won’t even notice the aches and pains. And come harvest time, you will spot the ripe fruits before the birds do.

What?

I grew zucchini in my first year of gardening. I realised about halfway through the summer as the first fruits were coming ripe that no-one else in the family would eat them. The compost pile did very well that year. A little planning would have saved me the wasted effort. Have a look at what vegetables and fruit your family eats regularly. In terms of saving money, it may well be that your favourites will be cheapest in the shops at the same time as you harvest at home. Never mind. Home grown will always taste better.

If you are a complete beginner, start with the easier plants. Carrots, radishes, tomatoes and potatoes do well for many beginners. Of course, it will depend on your climate. If there is a little bit of shade, lettuces and salad greens will probably be good for you. You have to realise, though, that for most of us gardening is not an exact science. You will go through a bit of trial and error before you get things right for your patch. It is probably best to concentrate on doing a few things well at first rather than spreading yourself too thin and growing lots of things poorly. Build your skill set one step at a time.

How Much?

This part of the planning can be further divided into two parts: how much food do I want to grow, and how much time can I spend in the garden? If your lifestyle is frantically busy and you really don’t think that you can commit too much time to your garden, it may be best to grow a few herbs and maybe a tomato plant or two in pots.

I am a firm believer in the nudge form of change when it comes to lifestyles. So, if you are too busy to run a full garden, start small. Those few pots will almost certainly grow into more and more. Gardening is like that—it’s addictive. If you try to make huge changes all at once, you are less likely to succeed. A few herbs and a tomato this year, some salad greens next year to go with them. Make the changes small and you can live with them more easily. Set yourself smart goals for each year.

How much produce you actually grow is a little more complicated. It is likely that you will have at least one crop that does much better than expected and provides quite a surplus of food. Once you have been through every recipe for cooking and preserving and find that you still have some left, it’s time to appreciate the community of gardeners. Give some away to friends and family. The fine flavour of home grown food may wellencourage them to take up growing their own, too. Swap some with other gardeners. Don’t forget to swap your tales of success and failure too. Most gardeners love a good chat over the fence.

Look at your garden. What do you eat? How much can you grow? How much time do you have? Plan for your success.

Further Reading:



Raw Food Diet

Eating Eden

We are hungry. Not just for calories; it goes much deeper than that. The hunger is for nourishment. We want the satisfaction of eating and assurance that what we’re putting in our mouths is safe, life enhancing, and vital.

We’re scared too—with good reason. There is too much cancer; too many people with heart problems, immunity problems, teeth problems, and weight issues; too many people living into old age without quality of life. We try to keep up with the latest buzz, but it’s no use. There’s always something new. The wonders of olive oil. Soy saves the day. Red wine is good for you. The Atkins’ diet is good for you, and tomato sauce cures prostrate cancer. It’s enough to make anyone go on a wild eating binge.

Food and diet marketers are having a field day with our ignorance. Adding to the confusion, scientists contradict one another every other month. But maybe we’re depending on science a little too much. After all, there are certain things that need no proof.

The truth is, we know how to eat to be nourished, vital, and alive. Imagine conducting an extensive, expensive study to prove what gorillas should eat. Ridiculous isn’t it? They know how to eat: wild and raw. Yes, they know how to eat and so do we. It’s not a diet filled with pizza, Coke, and ice cream.

Is eating a raw vegan diet the latest craze or the original diet? We have all heard about fashion models and movie stars adopting a raw food diet to keep their skin glowing, eyes sparkling, and their bodies svelte, but can it actually be healthy for us in the long run?

Yes. Through my 30 years of experience in helping others transition to a raw vegan diet, not only does eating this way maintain health, eating raw vegan can bring immediate transformation and balance to the tired, overweight, depressed, and ill.

Let’s break this down. RAW= uncooked food. VEGAN= foods that belong to the plant queendom. So basically you are eating things that grow on trees, stems, vines, bushes, and the ground in their raw, original, unadulterated state.

Here are the facts: cooked food is dead. When food is heated above 118 degrees, the enzymes die. Food enzymes are important little machines that break down food into its finest components so it can be metabolized and used by our systems. When enzymes are no longer viable in our foods, the body has to work much harder to process meals. This is why folks feel sleepy after lunch and often get that mid-afternoon slump that only a candy bar (or granola bar) and a cup of Joe will combat. Sound familiar?

Vitamins are fertilizers for our cells, organs, and brain. Eating a diet of primarily cooked, micro-waved, processed, packaged, and canned foods leaves us deficient in these vital substances, paving the way for compromised systems, foggy minds, depressed attitudes, and the slow slippery slope of degenerative disease.
Most folks expect a downward health spiral as they age. This expectation is completely and utterly avoidable if eating a “living” diet.

The Garden of Eating

Raw veganism is the diet of the Garden of Eden. The plants and seeds were given as our food and as far as I know, Adam and Eve were not slaving over some hot coals. It was paradise right? They just plucked the food from where it grew and were supremely nourished.

Wild and Original

All wild animals eat a raw diet. They eat unpackaged, unprocessed, uncooked food. When we look at our domestic pets, most are eating canned or packaged food exclusively. Many of them are suffering from the same diseases humans do—they are lethargic, overweight, arthritic, and suffering from tumors and cancer.
Our original diet was raw. We are designed to eat that way.

The foods available to prehistoric human foragers grew naturally, without cultivation, and included nuts, leafy vegetables, beans, fruits, flowers, gums, fungi, stems, and other similar items. These have been primate staples for tens of millions of years.

Humans share more than 98 percent of their genetic material with one particular primate…the Bonobos.

Bonobos are small apes. Like humans, they have individual facial characteristics, reach sexual maturity around 12-13 years old and are know to live well past 40 years. (They also “French kiss”, the only ape known to do so) The bonobo has a brain that is large both in absolute terms as well as relative to its body size. It does well on problem-solving tasks in laboratory settings and has also shown the ability to engage in symbolic communication. Tool use in the wild has not been observed, but captives have been reported to construct ropes to swing from; to wipe themselves with leaves; and to use sticks to probe, rake, and even pole-vault over water!!!

They live peacefully in forest communities. There are many striking similarities to humans, except for the “peaceful” part.

Fruits make up the majority of the bonobo’s diet, but they also enjoy leaves, pith, flowers, bark, seeds, honey, and fungi as well as small invertebrates such as worms and caterpillars. The main feeding activity, in the morning, is usually concentrated on fruits.

If our closest cousin in DNA eats primarily raw vegan, shouldn’t we? If you consider the human digestive tract, we are specifically designed for fruits, veggies, nuts, and grains.

The human digestive tract is so long that if it were stretched vertically to its capacity, it would measure an astounding 30 feet in length (about the width of a tennis court), more than 5 times the length of an average adult. A dog’s digestive tract is only half as long compared to its body length.

Human digestion begins in the mouth with thorough chewing, mixing with digestive juices (saliva). We have broad teeth with which to do this.

Carnivores on the other hand have sharp “canine’ teeth to tear their food. They gulp it down without much chewing. Because their digestive tracts are much shorter, the meat stays in their body for less time.

Because our digestive tracts are so long, (for better nutrient absorption) complete elimination can take many days. When you put partially chewed meat (WHO chews 30 times until it’s slurry?) in a hot environment for many many hours/days…. it ferments, rots, and well, stinks! Our bodies become cesspools. Disease follows.

Living Food

When we eat raw, the food is screaming with available nutrients and that nebulous, forgotten ingredient “energy”. Living foods simply have more energy. The yogis call this prana or life force. This energy is sun energy. Through the miracle of photosynthesis, plants transfer the life-giving power of the sun to us through their green blood, chlorophyll, and phyto-nutrients.

The more life force we put into our bodies, the more vibrant we are. Fresh picked organic apple? High in prana. Packaged energy bar of questionable age? Low prana. It’s quite simple. When we eat cooked, processed, and packaged food, the prana is severely diminished and we suffer. Over a period of time, the body becomes diseased. “We are what we eat” is a true statement.

Pleasure Tax

When you put a sprout into the ground, in time, you get a plant. When you put cooked food into the ground, you get a moldy mess. This is what happens in our bodies. I know this from personal experience.

I have basically eaten raw since the 70s. Sometimes I eat cooked foods, when I am out with friends or at a dinner party. When I stray, I pay. My body reacts immediately. I call this the “pleasure tax”. I pay with gas, stinky armpits, pimples, headaches, lethargy, PMS, and tightened joints. Many folks are so gunked up they no longer notice their body’s responses to foods and just chalk it up to “normal” aches and pains and problems.

Hippocrates, the father of modern medicine said “let food be thy medicine. Simple words, profound truth.

Let us also address the environmental impact and waste created by a conventional American diet. One pound of meat requires 2500 gallons of water to produce, while a pound of beans requires 25 gals. Large swaths of rainforest are cut down to graze cows. Since rainforest soil is notoriously shallow and poor, these “pastures” lose their vitality in a few years and are left fallow, while new swaths are destroyed. This is not the best use of the “lungs of the planet”. Some predict the Amazon will turn to savanna if this frightening trend continues.

Eating raw and un-package reduces kitchen waste to a minimum. I take out my kitchen garbage once/twice a month. We compost all of our food scraps and have practically zero packaging. I use minimum energy in creating my meals: no fuel for cooking, a few seconds using the blender or the food processor Eating raw vegan truly is the green diet.

A good way to hop on the raw path is to add more raw to your diet. Breakfast is simple, do like the bonobos and eat fruit.
Loaded with moisture, nutrients, fiber and natural sugars, it’s a great refreshing energetic food to begin the day. Choose a variety of fresh fruits in season, add a banana and a little water and whirl in the blender. No powders or dairy needed for the best smoothie ever!

A massive salad for lunch with avocado, deep green leafy veggies, tomatoes, carrots and olives…with a simple dressing of olive oil and lemon juice will stick with you through the afternoon without the 3pm slump. Snacks can be almonds, seeds, fruit. Eat a normal dinner and you are at 66% raw! This is a great way to start.

Experiment with all raw days or weekends. Notice how you feel. Most lose unwanted weight effortlessly, sleep better, digest better, eliminate better, and think better. Raw food is simple.

Make food choices as if your life depended on it. It does.

 




Spices

“Variety is the very spice of life,” wrote William Cowper. And certainly, ever since the spice wars launched numerous ships in search of these valuable commodities, our appetite for them has never ceased.

It was the search for spice that led to the voyages of Marco Polo, Vasco De Gamma, and Columbus. From the Egyptians, Romans, Greeks, Ottomans, and Elizabethan England to modern day, the heady scents and aromas of spices have been associated with mystery, sensuality, aphrodisiacs, panaceas, wealth and luxury, the exotic, and the unknown.

The reason for the high demand of spices such as nutmeg, cloves, mace, and cinnamon was the belief that they provided protection against many ailments, including the plague. Now science has proven there is some truth to the healing powers of spices.

Black Pepper

Black Pepper helps the stomach produce hydrochloric acid to aid in digestion. It can also help to reduce flatulence by diminishing the amount of gas in the intestinal tract. It is a good source of antioxidants. Piperine, in black pepper, has been shown to help fight cancer in recent studies published in the journal, Breast Cancer Research and Treatment.

Cloves

Cloves have long been known for their anesthetic qualities and have been used by many dentists for toothache. Clove oil is also found in many sore throat sprays. It has excellent anti-inflammatory properties in the form of eugenol, the main component in cloves. Eugenol has been studied for its effect on joint inflammation, digestive tract cancers, and prevents damage from toxic environmental pollutants. Cloves contain a variety of flavenoids that make it a good antioxidant and antibacterial.

Nutmeg

Nutmeg contains many essential oils with a host of health benefits; it is used as an anti-fungal, anti-depressant, and anti-oxidant. It helps aid digestion and relieves gas. It is rich in B-complex vitamins and flavenoids and is also claimed to have aphrodisiac properties.

Cinnamon

Cinnamon has unique healing abilities found in its essential oils. Cinnamaldehyde helps with anti-clotting of the blood by inhibiting the release of arachidonic acid, an inflammatory fatty acid. It has anti-microbial properties, which help to stop the growth of bacteria and fungi, including Candida. A study published in the International Journal of Food Microbiologyshowed that the addition of a few drops of cinnamon essential oil to 100ml of refrigerated carrot broth inhibited the growth of some food borne pathogens for 60 days.

Cinnamon is good for controlling blood sugar as it slows the rate at which the stomach empties after meals. There are compounds in cinnamon that stimulate insulin receptors and inhibit an enzyme that inactivates them, which can help type 2 diabetes sufferers with their ability to respond to insulin. Diabetes Care published an article in which tests have shown daily ingestion of cinnamon can reduce blood sugar levels by 20-30% depending on the quantity taken. As an antioxidant, it is more powerful than other spices, with the exception of mint (not that mint is a spice).

Cinnamon has been shown in numerous tests to improve brain function and cognitive processes. This applies even to just smelling cinnamon or chewing cinnamon gum.

Known for its warming properties, one of the best known natural preventions of colds and flu is a mixture hot water, ginger, cinnamon, and lemon—found in some of the oldest recordings of Chinese medicine, nearly 4000 yrs old.

Allspice

Known to be an anti-inflammatory, it is warming and soothing and has anti-flatulent properties. As with black pepper, it increases digestion by stimulating gastro-intestinal secretions. It is also an antiseptic and has anesthetic properties. The outer coating of the berries is the most beneficial.

Turmeric

Arguably the best, but probably one of the least used spices. There really is no end to the benefits of turmeric, mainly due to the effects of curcumin (the pigment that gives turmeric its bright yellow colour), which is proving to be “medicinal gold.” Chinese and Indian medicines have long used turmeric to alleviate a host of ailments including flatulence, jaundice, menstrual difficulties, hemorrhages, toothache, chest pain, and colic. It has been shown to be as effective an anti-inflammatory as hydrocortisone, phenylbutazone, and Motrin. Unlike these drugs, it has no toxic effects such as ulcers, decreased white blood cell count, and intestinal bleeding. In rheumatoid arthritis sufferers it has shown to help with easing morning stiffness, lengthened walking time, and reducing joint swelling.

Curcumin, along with piperine in pepper, has been shown to help fight cancer, as noted in a recent article in Breast Cancer Research and Treatment. Frequent use of turmeric has been show to lower rates of breast, prostate, lung and colon cancer. When combined with onions, it is particularly effective against colon cancer. When taken with vegetables of the brassica family (cauliflower, cabbage, broccoli, sprouts, kale, and turnips), it is effective against prostate cancer. In India, prostate cancer is rare amongst men. This has been attributed to a diet rich in brassicas and turmeric. Studies by Prof. Moolky Nagabhushan from Loyola University Medical Centre in Chicago have shown that curcumin can help mitigate factors that contribute to leukemia in children.

Curcumin improves liver function by helping produce detoxifying enzymes. Again, due to the high levels of turmeric use, elderly Indians have very low rates of neurological diseases, such as Alzheimer’s. Experimental research has shown that curcumin does slow Alzheimer’s in mice and also suggests that it may block the progression of multiple sclerosis.

The medieval and old wives tales of  yesteryear may not have been too far from the truth. Spices really are beneficial against a wide variety of ailments. Moreover, they have a psychological effect—the wonderful tastes, scents, and aromas stimulate memories.

Buying, Storing, and Using Spices

When buying and storing spices, stick to small quantities and use them quickly, within a month or two. They lose their flavor and colour fairly quickly, so keep them in airtight jars and store them in a cool dark place. Use them to scent your home by adding a few drops of essential oil, like cinnamon, to an oil burner. Or try taping a vanilla pod to the back of a radiator. As it warms up, it will give off a wonderful smell. When having a barbeque, burn some rosemary twigs. Or take an old trick from open plan restaurant kitchens and scorch some rosemary or thyme twigs for a bright fresh scent.




Health: A Wise Investment

The hardest thing to get rid of is the brainwashing that conventional wisdom has instilled into the modern American.

People have asked me how hard it is to cure cancer or diabetes. These are actually two of the easiest “incurable” diseases to rid your body of. The hard part is to change one’s way of thinking. The hardest thing to get rid of is the brainwashing that conventional wisdom has instilled into the modern American.

Eating right is simple, but it’s not easy. Not for most people. When I tell people what foods to avoid they say, “But that’s everything I eat!”

Yeah, and that’s exactly why you’re sick!

If you eat mostly raw, fresh organic vegetables and fruit and avoid refined foods, you will rid the body of nearly every disease. We need to stop thinking of disease as some bug that attacks us, some microscopic evil creature that comes into our bodies and takes over. A health body and a healthy immune system do not succumb to disease. Most of the diseases people fear these days are simply caused by the body breaking down. Microscopic organisms that prey on us are actually preying on decaying matter. Disease is a symptom of an unhealthy body, not the cause.

Though eating right is easy, learning how to eat right is extremely difficult for most people. And taking the time to properly prepare food rather than pop in a microwave dinner, an impossible challenge. Just because it’s in the health section or it has a green wrapper or is “made with organic ingredients” doesn’t mean it’s healthy. Learning to eat for the sole purpose of nourishing the body at its cellular level is such a paradigm shift for most people, the hard part is not what to do, but how to do it.

Medications are toxic chemicals that suppress symptoms while damaging the body at a cellular level. Many of them damage the immune system. This is a foreign concept if you’ve taken a pill for every ache and pain for thirty years.

Instead of investing in disease with your time and money, why not invest in health? Instead of medical insurance and over the counter and prescription drugs, co-pays, and sick days, what if you invested your time into learning about the best supplements? What if you spent your money on healthy food? What if you spent time preparing food and truly being involved with what fuels and nourishes you? What if what went into your body to nourish and heal you was one of the most important things in your life?

Does it seem like a radical concept? It is for most people. But consider this – would you rather take the time to learn about nutrition now? To gain the knowledge and the appreciation of how our bodies actually work? Or would you like to spend even more energy later on in life learning about your new disease and all of the drugs and allergies that come along with it?




How to Eat Healthy On a Budget

I have been asked how I shop, what I eat, and what people can do to eat healthy on a budget. I wrote this blog to address all of these issues.

Here is what I do for my family, three adults who all eat a lot:

In the morning we have a smoothie with strawberries, banana, fresh apple juice, kale and a raw egg. I also put in total nutrition powder, and UDO’s oil with DHA. The smoothie is delicious and will give you all of the nutrition you need for your whole day. Never ever eat raw eggs unless they are organic. I don’t mean free range, or cage free, they must be organic, or they are dangerous. Raw organic eggs are extremely good for you. Raw eggs are a super food, and a great way to get very easily digestible protein. Once you cook them they lose almost all of their value.

For lunch we have a big salad. I found a huge bag of organic spinach for $3.99 at my local farmers market and I get a bunch of other stuff too, like kale, rainbow chard, bok choy, beets (fresh beets are soooo good, but the canned kind, yuk!), carrots, onions, etc. I make my own salad dressing which I found saves me money and I found very cheap all natural sheep feta cheese I put into the salad sometimes, but not always.

Get to know your local farmer’s markets! Click here for a farmer’s market directory.

Read 80% Raw Food Diet for the salad dressing recipe and other information.

For dinner, three times a week, I try to make a new raw foods recipe. Since money is very tight for me I only experiment with one new recipe a week. I always spend more when I try something new, so I don’t do as much experimenting as I’d like. Some things on this week’s menu include raw pesto pasta (zucchini shredded for pasta), coconut curry pasta with Annie’s brown rice pasta, and a veggie stir fry with rice. I also make beens and rice a few times a week.

About 80% of my diet is raw, and about 70% or more (depending on availability) is organic. I snack on fruit and some raw nuts during the day (when you eat nuts and seeds they should be unpasterized and soaked).

As I said, whenever I try a new recipe, or change the menu, I spend more, every time. But then, if I buy the same kind of stuff, it gets cheaper and cheaper (practice). You start noticing what will work for less the more you get used to eating a certain way.

I spend about $160 to $180 a week, sometimes $200. I am lucky to have a local farmers market that has really good deals. I also get small apples instead of big ones, and I look for the sales, but I’ve never once used a coupon (I don’t know why, but . When I can’t make it to the farmers market and I choose Whole foods I can drop $300+ with thesame shopping list that would have cost me $180 or less at the farmers market. When I shop at Kroger the cost may be about $260.

This week I noticed that strawberries where 50% more but grapes were on sale. This week I am making my smoothies with grapes. If you have not been spending the last 6 months paying attention these kind of price fluctuations, it’s difficult to catch this kind of thing and make the adjustments.

With packaged processed foods that most people buy the prices don’t fluctuate. Thanks to subsidies and spoilage, organic fresh raw produce is typically much more expensive then a packaged processed dead food (ironically, it costs more to grow conventional, but subsidies have screwed up prices).

I also suggest you keep your receipts. When you need to go grocery shopping again take a look at the old receipt and figure out what you liked and what you didn’t finish, etc. This will not only save you money buy showing you what not to purchase and how much of certain items to buy, but it will also help to put you remember what the prices were on your last trip.

I hope this helps. It’s a tough issue, and there aren’t too many easy answers.

Be sure to check out Organic on a Budget




Sprouting to Remove Enzyme Inhibitors

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. Not only were they intact after two thousand years, but when water was added, some of the kernels grew. There is a reason why grains don’t easily decompose. Grains, seeds, tree nuts, and most beans, contain a live, biochemical agent called an enzyme inhibitor. Enzyme inhibitors stop enzyme activity until the right conditions exist for germination. This is nature’s way of preserving the life force in a seed so it can reproduce.

Foods with enzyme inhibitors are very difficult to digest, and they slow down the naturally occurring enzyme activity in your body. Every time you eat regular pasta, bread, cake, cereal, and all other grain products, or nuts, seeds and beans, you are slowing down the communication processes throughout your entire body and suppressing your body’s ability to function at peak performance. Ingesting enzyme inhibitors causes obesity, lethargy, gas, bloating, high blood pressure, gastrointestinal difficulties, an enlarged pancreas, diabetes, destruction of the body’s own natural production of enzymes, and an overall general condition of poor health.

Enzyme inhibitors make meat protein more difficult to utilize, while causing animal fats to concentrate, and cholesterol and triglyceride levels to rise.

So does this mean we should eliminate all of these foods because they’re bad for us? Absolutely not! All we have to do is to prepare them correctly to release the enzyme inhibitors. Once the enzyme inhibitors are gone, grains, seeds, tree nuts, and beans are some of the most perfect foods. They are very high in assimilable amino acids (proteins) and extremely rich in the exact kinds of enzymes
our bodies need to keep us in good physical condition.

So, how do you get rid of enzyme inhibitors? The answer is simple. Sprouting! Water unlocks enzyme inhibitors. Soaking these foods in water sends them into “sprout mode” and starts the germination process.

Put sunflower seeds in a sprouting jar, add water, and let them soak. Empty the water at the end of 8 hours and place the jar out of direct sunlight. Prop it at a 45 degree angle so it can drain. Rinse your seeds twice during the next 12 to 16 hours. To allow for air circulation, be sure the seeds do not cover more than half of the jar lid. After 24 hours, drain your seeds well and spread them on unbleached paper towels on a cookie sheet and let them dry. The enzyme inhibitors will be gone and your seeds will be bursting with flavor!

Sprouting not only eliminates enzyme inhibitors, it also turns acidic grains, nuts and seeds into alkaline foods.

Only eat breads and pasta made from sprouted grains. Soak and sprout your seeds, nuts, and beans. A great book with charts on germination times for various foods is Dining in the Raw by Rita Romano.

Recommended Supplements:



Homemade Papaya Enzyme Supplement

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 papaya (must be organic) on a wax paper covered plate or cookie sheet. Let them dry out for atleast a week. (If you have a food dehydrator it will take a few days). Then put them in a salt or pepper mill (or crush with a mortar pestle). Just grind them over your food as you would fresh pepper. In fact, papaya seeds are a bit spicy and taste similar to pepper, so they are an excellent substitute.

Fresh pineapple is another great source for enzymes. Buy one and eat it. Your body will thank you for days.

Enzymes in Food

Did you know your body is converting enzymes into other different enzymes all the time? By eating fresh, organic pineapple and organic papaya seeds, you’ll get all the enzymes you need, and your body will know how to convert
these enzymes into the ones it needs most.

Recommended Supplements: