|"Dead foods create dead results. Living
Foods create Life, Youth, Beauty, Peace, Vitality, and Perfect Weight!
So Try Pure... and see how awesome it is!"
Cynthia in Dallas, TX of Pure Raw Cafe
– TO EAT OR NOT TO EAT
Whereas the three Nutritional Healing Schools all agree "Go Vegan" cut
the flesh (chicken and fish are not vegetables, they're decaying flesh)
– when it comes to carbohydrates, they differ starkly.
The Doctor School *loves* cooked carbs. Medical doctors who teach nutrition
are happily healing heart disease and cancer with a starch-centered diet.
The Macrobiotic School *loves* cooked carbs. They too are happily healing
heart disease and cancer with platefuls of brown rice.
Only the Rawfood School is split on the issue of starches. In one camp
are the Natural Hygiene followers of the late Dr. Herbert Shelton. In the
other, are the Living Food followers of the late Dr. Ann Wigmore.
HYGIENE AND GRAINS
Many Natural Hygiene followers say: "Quit the grains. Only seed-eating
birds are graminivores who thrive on the grains of various grasses. Even
they feed their young on worms and insects, not grain."
In the bird's crop, the grains stay warm and moist, releasing their
amylase and other living enzymes to predigest themselves. These enzymes
in the grain itself, splice each grain into its nutritional molecules of
amino acids, fats, and sugars. Thus doth the bird's stomach have an easier
time of it.
Now we humans don't walk around with a crop under our chin to pre-digest
grains. So Natural Hygiene says we're not anatomically adapted to grains,
they're unnatural to our biological heritage.
WIGMORE AND GRAINS
I'm in the Ann Wigmore camp. We teach *variety* is the key to getting every
nutrient you need. You will never suffer nutritional deficiencies when
you eat *different* foods every day.
If you had a banana yesterday, eat avocado today. If you ate sprouted-wheat
fig bars yesterday, eat oatmeal-date cookies today (all raw).
Best of all, we teach *living* anything is better than dead everything.
We embrace sprouted grains and use them for milk and cookies. That's raw
grain milk like oatmilk, and dehydrated delights for cookies.
We say the pre-digestion process begins in the sprouting, so we don't
need a bird-crop. All we need is a human brain, one that can land on the
moon and learn how to sprout.
A carrot torn from mother earth is dead within a day. A living sprouted
grain is growing in the moment you eat it. If it's alive and doesn't have
a face, eat it. That's our core teaching.
We believe the life force has every nutrient encircling it to keep the
organism alive, so it'll keep us alive. Not just alive, but THRIVING ALIVE.
Because Life Energy is Fully Alive.
The most alive thing you'll ever discover is life energy itself. When
you finally find it, you're not quite sure whether It found you or you
found It. But you're so grateful for the Amazing Grace.
Grains busy sprouting are sparkling with life energy. You can see their
radiance. When I began to eat the LIFE FORCE in Energy Soup, that's when
I experienced for the first time a Divine Order flowing my life into fulfillment.
Ann Wigmore advised us to eat one cup of sprouted grain a day. I eat
it as raw sprouted grain crackers.
To me, grains give us the comfort, the snuggle we need, to feel warm
in a cold world. Even when the world is hot and high, and we're thrilled
to live in an Abundant Universe, grains give us a sustenance I've found
in only two other foods. And they are? The other starches! Cooked beans and cooked vegetable starches like butternut, sweet potato and gem squash.
Starch is your filler food :) It doesn't give you the sensitive tooth enamel that eating too much fruit will give you. Nor the tummy ache that too many nuts give. You need your calories. Starch provides them.
FOR BONES, NAILS & HAIR
The oatmeal cookie below is the only recipe I've ever invented. Oats is
the best source of dietary silicon, which our body transmutes into calcium
to build strong bones. I'm at high risk for osteoporosis, being a skinny
white female who drank and smoked for nearly 30 years.
I don't eat too much calcium – high-calcium seeds like sesame and pumpkin
I'll have 2-3 days a week. Since menopause I haven't absorbed calcium too
well. It piles up round my finger joints as a hard knob. If I lifted weights,
thereby forcing the calcium into my bones, that would help.
Actually when I quit cheese, the bone spurs stopped growing. Pasteurized
animal milk is ugly elemental calcium, fine for growing baby calves quickly,
so they run on their own legs. But in humans it's overload, it accumulates
along our joints and arteries, leading to bone spurs and brittle arteries
We're the only species mad enough to carry on drinking milk after our
mother stopped nursing us. If you drink it, ask yourself, do I really want
to suckle on a cow or goat?
With silicon, you get the calcium you need, but no excess. The body
won't expend energy on converting an element it doesn't need. Silicon stimulates
collagen formation in bone so it's a key factor in the control of osteoporosis.
Horsetail tea is a great way to absorb organic silicon – infuse it in
distilled water overnight – the best tonic for bone repair, regenerating
finger-nails, and strengthening hair.
– RAW OAT COOKIES
3C (cups) oat groats, 1/2C cashews, 1/2C dates, 1/2C raisins, 1/4C sultanas,
1 banana, 1 apple, and 1 orange juiced
Grind the oats in a coffee-nut grinder, and soak for 3 hours in water
(1 to 2 inches above the oats, if the oats soaks all this up, then add
more water), soak dried fruit (dates, raisins, sultanas) in water just
covering for half an hour.
Pour water off oats and dried fruit, then in a food processor grind
cashews with orange juice, add dried fruit and grind, add oats and grind,
then fresh fruit (banana and apple) and grind to smooth.
Pour 1/4-inch thick on dehydrator trays – that's to the rim of solid
sheets in L'Equip – and dry for 2+ days at 105F (40C) degrees.
If you prefer the bitter taste of oats, use more oats or less dried
P.S. Please if you don't have a dehydrator,
discover here how it will transform your life.
It's the only way to "cook" food below 43 degrees C (110°F) so the
enzymes stay alive. You need the food's enzymes to help digest that food.