the value of a plant based dietexplored in this 1-1/2 hour documentaryaired on pbs called 'eating' *note- please screen this before allowing your young children to see this adult geared information. there are graphic depictions towards the end of the film dealing with factory farming.
even if you don't agree with everything there is enough here to give pause for consideration. i personally don't think there is any one thing that can eradicate all health problems & greed (save God's kingdom) i know very healthy people who get sick and die but right now, every little bit helps! small changes = big returns
Most raw food, like our bodies, is very perishable. When raw foods are exposed to temperatures above 118 degrees, they start to rapidly break down, just as our bodies would if we had a fever that high. One of the constituents of foods which can break down are enzymes. Enzymes help us digest our food. Enzymes are proteins though, and they have a very specific 3-dimensional structure in space. Once they are heated much above 118 degrees, this structure can change.
Once enzymes are exposed to heat, they are no longer able to provide the function for which they were designed. Cooked foods contribute to chronic illness, because their enzyme content is damaged and thus requires us to make our own enzymes to process the food. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food demands much more energy than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in 1/2 to 1/3 of the time it takes for cooked food.
Eating enzyme-dead foods places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of ingesting processed foods.
AMYLASE works to breakdown carbohydrates i.e. starches, sugars
BROMELAIN taken from pineapple plant, helps break down proteins
HCL hydrochloric acid stimulates pancreatic secretion, activates pepsin and sterilizes the stomach from bacteria and parasites
LACTASE needed to break down lactose found in milk products
LIPASE works to break down fats into fatty acids and glycerol
OX BILE improves fat digestion, stimulates bile flow, aids gallbladder
PANCREATIN contains protease, amylase, and lipase, functions in the intestine and in the blood
PAPAIN extracted from papaya fruit, aids in protein digestion
PEPSIN breaks down proteins, function depends on availability of HCL
PROTEASE works to breakdown protein into amino
enzymes are what will help you digest your food and that gives you energy to do other things. (ever tired after eating a big meal?
that's you working hard to digest) by adding more raw foods with enzymes intact- you take a load off the digestion process thereby making you feel more energetic right away. i have done many raw food chef certification classes and just raw food classesevery one every time walks out of my kitchen marvelingat how good they feel and even though they ate a lot of food with all the tastings- they were not 'stuffed'
That the enzymes present in raw foods are of significant help in digesting the foods themselves once they are put into the human digestive system.
That cooking destroys these "food enzymes," forcing the body to produce more of its own digestive enzymes than would otherwise be necessary to digest the food.
That the body has a finite lifetime "enzyme potential" for manufacturing digestive enzymes, which is important for preserving health and longevity; and a portion of which is unrecoverably "used up" in producing otherwise unnecessary digestive enzymes each time cooked foods are eaten.
That enzymes in raw food also carry the "life force," which can be transferred to the body, enhancing vitality and longevity; and that the body must use up some of its own "life force"/"enzyme potential" to compensate whenever cooked foods (that have no life force/live enzymes) are eaten.
(the in depth chemistry & biology of enzymes can be found here) but just because you are eating raw food- don't forget the little enzyme i remember reading of Clent Manech's amazing raw food transformation and was reminded of it this morning by my rfr friend jodi and wanted to share one of the points he made about the enzyme supplements:
find a broad spectrum formula/enzyme-active. take them to help take the load off of the liver. enzymes help soak up the poisons stored in the fat cells rapidly dumping in the blood stream as you lose weight. it's part of detox.food enzymes are also essential when eating cooked food. cooking kills the natural enzymes. taking a supplement will help your food digest easier and help your colon to pass the food.
think it will help you? look what raw food (especially green smoothies) and enzymes did for him:
he is just one of many many people who have turned around their lives and have been able to really begin living fully again. wow is all i can say!remember living foods are best! (no, not live chickens etc...-by now i hope you know i mean vegan foods) :)
if you are not doing it already- try adding green smoothies and enzymesto your 100 day challenge (well in 4 days we can call it the 50 day challengeif you haven't begun yet)
44:100 cabbage the boutenkos have sent me an article that i enjoyed.
they have been so wonderful with the informative pieces
they make available for our benefit.
i was particularly enlightened by their book 'green for life'
on the value of greens in the diet.
today we'll consider that article they recently wrote,
about a veggie that i really do love, red cabbage! i enjoyed learning the point that red cabbage has antioxidants, comparable to blueberries, goji berries, and even to acai berries. especially when you consider how much those berries co$t!!
thank you for the info!
i grew red cabbages in my garden and they did superbly in my zone 4.
next year i intend to grow lots more :)
enjoy
xo
snowdrop
The Simple Miracle of Red Cabbage
Recently, Michael Greger, M.D. re-inspired me to include more red cabbage into my diet. I was watching his new DVD set called “Latest in Clinical Nutrition,” where he presented a study, showing that red cabbage posses a huge amount of antioxidants, comparable to blueberries, goji berries, and even to acai berries. It’s amazing to discover that the antioxidants in cabbage are equal to these antioxidant berry superstars, especially when you consider the costs.
I decided to check other sources and found a lot of useful information about this widely available vegetable. Red cabbage is loaded with glucosinolates – so called “indirect antioxidants” that trigger a cascade of the body’s own natural detoxification enzymes. A 100 gram (about 3 ounces) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. These are the same anthocyanins that give berries their vibrant colors. These antioxidants also neutralize harmful free radicals and flush them from your system. Anthocyanins make red cabbage the highest ranking cruciferous vegetable on the ORAC list (Oxygen Radical Absorbance Capacity). Unfortunately, the researchers have only measured antioxidants in cooked red cabbage. I believe that if they calculate antioxidants in raw red cabbage, these numbers will at least double.
In addition to filling you up with fiber and water content, red cabbage’s anthocyanins may also support weight loss by increasing your body production of two hormones: adiponectin (fat-burning) and leptin (appetite-suppressing).
Red cabbage is full of essential minerals: Potassium, Iron, Calcium, Magnesium , Phosphorus , Zinc, Copper, Manganese, Selenium, and others.
It is also a very good source of Thiamin, Riboflavin, Folate, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6.
Red cabbage contains Omega-3 and Omega-6 fatty acids
Chop red cabbage into your salads, or simply cut it in colorful pieces and munch on during the day as a snack.
Enjoy!
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wiki says this about it...
The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigmentanthocyanin. On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China. called
On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.
Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its "white" relatives and does not need to be converted to sauerkraut to last the winter.
In the delightful world of fruits and vegetables, red usually means healthy, and few can deny the health benefits of a shiny, red appleor freshly picked tomato. Red cabbage may not be the first red veggie that comes to mind, but this easy-to-find vegetable has some very convincing healthproperties that make it a good addition to the grocery cart. What are the health benefits of red cabbage?
Health Benefits of Red Cabbage: It Gives Cancer the Heave Ho
Red cabbage is a good source of phytonutrients that help to detoxify pollutants and other carginogens that most people are exposed to on a daily basis. Like other cruciferous vegetables such as broccoli, it’s high in glucosinolates, compounds which are metabolized by the body to form powerful cancer fighting chemicals known as isothiocyanates. Isothiocyanates activate the P450 liver enzymes that break down carcinogens, allowing them to be safely eliminated from the body. People who consume high quantities of cruciferous vegetables have been shown to have a lower risk of certain types of cancer. Red cabbage is also a good source of indoles, compounds that may reduce the risk of breast cancer by altering estrogen metabolism.
Health Benefits of Red Cabbage: It’s high in Vitamins A and C
Vitamins A and C are vitamins with strong antioxidant properties and red cabbage is a good source of both, particularly vitamin C. One serving provides three-quarters of the daily recommended quantity of this vitamin which is important for maintaining healthy skin and connective tissue. Who says citrus fruits are the only good source of vitamin C?
Health Benefits of Red Cabbage: It’s a Real Diet Food
Red cabbage is a guilt-free food if you’re a calorie counter. One cup of red cabbage has under thirty fat-free calories. The relatively high fiber content of red cabbage makes it a filling and satisfying side dish. No wonder the cabbage soup diet was so popular!
Green cabbage may be healthy, but red cabbage is better. Would you believe that red cabbage has twice the vitamin C content of green cabbage? Plus, red cabbage is a rich source of anthocyanins, a type of flavonoid that gives red cabbage it’s deep red- purple coloration. There’s increasing evidence in animals that anthocyanins help to promote brain health as well as protect against cancer.
The Bottom Line?
There’s little doubt that red cabbage is one healthy vegetable, but the indigestible fiber in those crimson leaves can cause flatulence and may need to be eaten in moderation. Enjoy the many health benefits of red cabbage!
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and for fun... some chemistry :)
How to Make Red Cabbage pH Indicator If you have ever wondered whether a home chemical was an acid or a base, you can fine out easily by making a cabbage pH indicator. See to the make the cabbage pH indicator using everyday materials found in your home.
received my issue and boy is this a great magazine :) i came home from my weekend away and it sat quietly in my mailbox waiting for my joyful outburst! thank you rebecca!! it feels so good in my hands and looks so good to my eyes and such useful info- i can't wait to try the recipes. what makes it especially wonderful ... (besides knowing it came from my friend, publisher, shop owner) -is that here in the boonies- it still is difficult to get the support from the surrounding area establishments for raw-ness and this is the cold north country (not your typical island paradise) and tropical fruit isn't just a tree away- just ask me when the last time when i even SAW a young coconut was- um hmmm. so any sparkle of raw foodie encouragement is highly prized by me. thank you rebecca!!! it's beautiful xoxo snowdrop
yesterday we got a report that a 40 yr old woman died in our small local hospital from the swine flu. on wednesday i came across 3 people at their homes who had been diagnosed for h1n1. (i didn't go in- left asap) i was rubbing my 4 thieves oil on my hands every few hours!!
then this morning i woke to the report that 19 more children had perished from the same last week. how important it is for us all to maintain proper hygiene during this time. eat well with lots of fresh fruits & veggies, get rest, sunshine, pure water, plenty of cleaning & hand washing, etc... health seems to be on everyone's mind these days.
we just got back from a weekend of spiritual encouragement and learned how not to neglect our spiritual health. so many of the same principles apply when it comes to our minds and hearts keeping proper spiritual hygiene. how important that is also!
today the sun shines here brilliantly and i intend to get my full 15 minutes of vitamin d perhaps i will do my Bible reading out on the deck before i get to scrubbing my house on this wonderful monday morning.
stay safe & healthy my friends, making sure of the more important things! xoxo snowdrop
something about this article reminds me of the seinfeld episode where kramer gets addicted to the chicken from place that opened across the street from him :)
Article from UK newspaper "The Telegraph"
Junk food as 'addictive as drugs' Junk food is almost as addictive as heroin, scientists have found.
Published: 7:37AM GMT 28 Oct 2009 Eating junk food can be addictive Photo: GETTY A diet of burgers, chips, sausages and cake will programme your brain into craving even more foods that are high in sugar, salt and fat, according to new research. Over the years these junk foods can become a substitute for happiness and will lead bingers to become addicted. Why junk food really is addictive Dr Paul Kenny, a neuroscientist, carried out the research which shows how dangerous high fat and high sugar foods can be to our health . “You lose control. It’s the hallmark of addiction,” he said. The researchers believe it is one of the first studies to suggest brains may react in the same way to junk food as they do to drugs. “This is the most complete evidence to date that suggests obesity and drug addiction have common neuro-biological foundations,” said Paul Johnson, Dr Kenny’s work colleague. Dr Kenny, who began his research at Guy’s Hospital, London, but now works at Florida’s Scripps Research Institute, divided rats into three groups for his research, due to be published in teh US soon. One got normal amounts of healthy food to eat. Another lot was given restricted amounts of junk food and the third group was given unlimited amounts of junk, including cheesecake, fatty meat products, and cheap sponge cakes and chocolate snacks. There were no adverse effects on the first two groups, but the rats who ate as much junk food as they wanted quickly became very fat and started bingeing. When researchers electronically stimulated the part of the brain that feels pleasure, they found that the rats on unlimited junk food needed more and more stimulation to register the same level of pleasure as the animals on healthier diets.
so in closing, it isn't easy to kick the junk food habit not that you are weak, but the additives are designed to keep you coming back for more. it's good for their busine$$ ....but not for you. don't beat your self up for falling off the wagon, but dust yourself off and hop back on. know where the resistance is really coming from.
I am a certified Alissa Cohen Living on Live Foods Chef, Instructor and Teacher in upstate NY. I first discovered Raw Food for its health and weight balancing benefits. My special talent is for recreating dishes that have dazzled me at fine eateries, replicating familiar cooked dishes that will win over taste buds and encourage anyone that eating raw can be really delicious and exciting! If you enjoyed the tasty recipes that will be posted here on this blog, be sure to check out my upcoming book “Raw Delights”, which is due to go to publishing soon. It's release will be announced on the website: www.AdirondackRawFoodConnection.com.
