Dr. Ann Wigmores Best And Easiest To Make Kraut

Another zero-fat, healthy bacteria, non-fruit recipe to give you amazing health!

At the Creative Health Institute, where I was once director, meals always included regular and VegeKrauts.  We also used VegeKraut as on salads and sandwiches, in vegetable V8-type smoothies, and even as an ingredient in recipes for raw soups and stews.

I saw many people with serious health issues such as cancer or diabetes experience dramatic improvements when they began eating more raw pre and probiotic-fermented plant-based foods, especially Dr. Anns VegKraut.

Dr. Ann Wigmores VegeKraut

  •  1 green cabbage
  • 1 purple cabbage
  • 6 carrots
  • 1 sweet red onion
  • 1 tablespoon  lemon juice or rejuvelac
  • Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional
  1. Finely chop cabbage, saving outside leaves. Chop carrots and onion.
  2. Place vegetables into a large bowl or crock pot.
  3. Mix in optional seasonings.
  4. Cover the top outside with cabbage leaves. Place a large plate and weight on top (we use a large stone). Press down to remove air from Kraut.
  5. Leave at room temperature for 3 days or until it is sour enough for your taste.
  6. Place the Kraut in a glass jar with a lid and refrigerate. It will keep up for several weeks.
  7. Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food!

Some of the benefits associated with eating raw VegeKraut, sauerkraut, and fermented foods are:

Powerful  immune system boosters
VegeKraut and Sauerkraut are packed with enzymes, vitamins, phytonutrients, and minerals. For centuries it has been used as an immune booster by people living in colder climates.

VegeKraut & sauerkraut contains lactic acid bacteria and photochemical—beneficial byproducts of fermentation that help increase the body’s immune system. This can lead to decreased occurrences of several ailments, such as colds or other respiratory diseases. A healthy immune system prevents the development of common colds, skin problems that require treatment by a dermatologist, and weight gain caused by overeating.

VegeKraut & Sauerkraut are a cancer fighters
All Krauts’ are superfoods, with the ability to inhibit and even destroy cancer cells.  Studies published in the Journal of Agricultural and Food Chemistry concluded that kraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocyanate, which prevents cancer growth, particularly in the breast, colon, lung, and liver. 

The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver.

“We are finding that fermented cabbage is healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland.

A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect on preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized their diets and stopped eating as much of the superfood that is sauerkraut thus increasing their rates of breast cancer.

Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli Plantarum. L. Plantarum is a very dominant strain of healthful bacteria that helps your digestive system in the following ways:

  • Boost your body’s immunity by increasing the production of antibodies that fight off infectious diseases.
  • Enhance your body’s digestion by producing enzymes that help break down proteins and fats into smaller components.
  • A good source of vitamin K and manganese which are both important for bone health and tissue repair.
  • Help keep pathogenic organisms like E.coli, salmonella, and unhealthy overgrowth of candida (yeast) in check while creating antioxidants that scavenge free radicals which are cancer precursors
  • Converts lactose, which is difficult for many people to digest, into something more easily absorbed by the body.
  • By neutralizing the anti-nutrients found in many foods, including phytic acid (found in all grains) and trypsin inhibitors (in soy), new nutrients are created—including omega-3 fatty acids, digestive aids, and GTF chromium.

Wishing you the best day ever, Love and blessings.

No Bake Vegan Oatmeal Cookie Recipe

Not only are they delicious, they’re healthy for you.

Healthy, easy-to-make raw vegan oatmeal cookies.

Time to prepare: 20 minutes
Time to dehydrate: 10 to 12 hours If you have no dehydrator bake for 1 hr at 225 degrees the refrigerate

Ingredients:

  • 2 cups of uncooked oats
  • 1/2 cup raw walnuts coarsely chopped
  • 1/2 cup of macadamia nuts finely ground- (leave out a dozen or so to chunk up and put in the batter)
  • 1/2 cup cashew nuts finely ground – (leave out a dozen or so to cut up and put in the mixture)
  • 1/2 cup soaked dates
  • 1/2 cup raisins
  • 1/2 cup of coconut nectar or maple syrup
  • 2 apples grated
  • 1 teaspoon of sea salt
  • 2 tablespoons of vanilla

Instructions:

  • Place the uncooked oats in a food processor and pulse two or three short bursts. If you don’t have a food processor, use a blender.
  • Transfer the uncooked processed oats to a mixing bowl and add the dates, raisins, walnuts, sweetener, and grated apples. Mix the batter by hand or use beaters on low. Set the mixture aside.
  • In a coffee grinder grind the macadamias and cashews until they resemble silky flour. Add them to the batter, stirring them in.
  • On a mesh dehydrator sheet shape the dough into cookies.
  • Keep in mind that the thicker you form the cookies, the longer they take to dehydrate.
  • Dehydrate the cookies at 110 degrees until they reach your preferred texture, around 12 hours.
  • Option: If you do not have a dehydrator, you can place the cookies on a baking tray and place them in the oven on low 225 degrees with Heat for 1 hr.

Enjoy these wonderful cookies with a glass of your favorite nut milk or your plant-based drink. Blessings, Bobby

Oats’ health benefits – Oats contain soluble fiber, which helps lower cholesterol and keep blood sugar levels steady. They’re also a good source of protein, which helps fuel your body during workouts. Oats have been shown to help reduce inflammation and may even help prevent certain types of cancer.

Walnuts’ health benefits – Walnuts contain healthy fats, fiber, vitamins, and minerals. They’re also high in arginine, a compound that may help lower blood pressure. Walnuts are a good source of omega-3 fatty acids, which have been linked to many health benefits including reducing inflammation and protecting against certain cancers.

Macadamia health benefits – Macadamia nuts are high in protein, fiber, and vitamins B1 and B2. They’re also a good source of niacin, magnesium, and phosphorus. Macadamia nuts have been shown to lower cholesterol levels and help prevent heart disease.

Cashews’ health benefits – Cashews contain a good amount of manganese and copper, which are important minerals that help boost bone health. They also contain magnesium, phosphorus, iron, and zinc to support healthy brain function.

Dates health benefits – Dates are a good source of fiber, potassium, and iron. They also contain a high amount of vitamin B6, which supports brain health and helps maintain a healthy nervous system. Dates are also an excellent source of copper, which is important for bone health.

Raisins’ health benefits– Raisins are a good source of fiber, which helps maintain a healthy digestive system. They also contain copper, manganese, and potassium to support bone health and prevent osteoporosis. Raisins are dried grapes that are rich in antioxidants that help prevent cell damage caused by free radicals. They contain vitamin C, which supports immune function and helps fight colds and flu.

Coconut nectar health benefits – Coconut nectar is high in minerals, amino acids, and vitamins that support energy production, immune function, and blood sugar stabilization.

Apple’s health benefits- Apples are a good source of vitamin C and fiber. They also contain quercetin, a flavonoid that provides antioxidant benefits and helps prevent cancer.

Bobby’s Raw Live Food Vegan Almond Joy’s Recipe

“Sometimes you feel like a nut, Sometimes you don’t.”

These simple, fast-to-make raw living food treats will satisfy your cravings for Chocolate and Coconut.

EQUIPMENT NEEDED: Food processor & Blender

INGREDIENTS: PART 1

  • 3 cups raw shredded unsweetened coconut
  • 4-8 Medjool dates pitted (you may add more for a sweeter taste)
  • 1/8 cup alfalfa sprouts – Optional – This makes sure you have a live food desert.
  • ½ cup coconut nectar (you may use less)
  • 1 tablespoon of non-alcoholic, pure vanilla extract

INGREDIENTS PART 2 – Prepare in a separate bowl

  • 1/2 cup raw cacao butter – be sure to grate
  • 1/2 cup raw cacao powder – be sure to sift
  • 1/2 cup sweetener; coconut nectar or yacon
  • 1/4 tsp lecithin
  • 1 tablespoon vanilla extract

DIRECTIONS:

  • PART 1 – Blend all ingredients from part 1, in the food processor until well mixed.

Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.

  • PART 2 – Blend all ingredients in a high-speed blender till smooth.

Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.

Enjoy and be Blessed , Bobby.

Major Nutritional Information:
  • Coconut meat contains large amounts of medium-chain fatty acids (MCFAs), which are easier for the human body to digest than most other types of fat. These MCFAs have been shown to improve endurance in athletes who eat them regularly.
  • The MCFAs in coconut meat also have antimicrobial properties. And research suggests that eating more fat may enhance weight loss by helping you feel fuller longer and boosting metabolism—so it’s possible Coconut Oil could help you lose weight!
  • Medjool dates are high in calories but full of nutrients and antioxidants that may boost digestion, lower cholesterol levels, and help prevent heart disease. They also contain fiber—up to 9 grams per date! Medjool dates are also high in fiber, which helps lower cholesterol levels, reduce constipation, and prevent colon cancer. They contain many vitamins and minerals as well—for example, they are a good source of folate (a B vitamin) as well as calcium, iron, potassium, and magnesium.
  • Fresh living alfalfa sprouts are an excellent source of vitamin C, providing nearly 15% of your daily requirement in a single serving. The Vitamin C content stimulates the production of white blood cells and can protect against infections and inflammation. Alfalfa sprouts are also an excellent source of vitamin K, providing nearly 37% of your daily requirement in a single serving. Vitamin K is important for blood clotting, and it also helps to maintain bone health.
A Note To Myself:

Father, thank you for letting me be of service to others. Also, thank you for forgiving me my transgressions. I have not always been the best of children or the most obedient of servants. I have strayed from the path, You ordained for me and wandered into a wilderness of sin and darkness. Yet deep in my soul, I know your loving heart makes a way for me. I can speak for no other man but for me; I trust in Christ and believe I am reborn and presented blameless to You, and that is why I say your name throughout the day in my spirit, for I am forever grateful. Thank You, thank you, thank you.

Thou art ever merciful Father God. If I could murmur Thy name repeatedly in my last moments in this mortal coil, how canst Thou refuse me entrance into eternity and to be with you in Thy heavenly abode?

World’s Best Vegan Facon Bacon… It will fool you!

Especially wonderful vegan transition food. This is just not for breakfast, it makes a great snack anytime.

Dr. Bobby’s Vegan Facon Bacon ©

Ingredients
  • large eggplant, thinly sliced, or several zucchini if no egg plan is available
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chili pepper, soaked for at least 2 hours or 1 tablespoon dried & ground (optional)
  • 1/2 cup soaking water for from the chipotle peppers (optional)
  • 4 tablespoons maple syrup (optional)
  • 4 teaspoons of hickory smoke
  • 2 tablespoons olive oil
  • 3 tablespoons Nama Shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne – optional
Directions
  1. To make the thin pieces of eggplant/zucchini use a horizontal peeler or mandolin to get straight thin pieces.
  2. Once you have sliced your eggplant/zucchini, sprinkle it with the sea salt and allow it to sit for 1-2 hours in a tray/bowl, or if baking put the eggplant/zucchini in the oven for 45 minutes to dry.
  3. Blend the other ingredients in a blender/Vita-mixer.
  4. After 1-2 hours-Layer your eggplant/zucchini slices between paper or cloth towels and press out excess moisture.
  5. Get a large zip lock baggie or bowl and pour marinade into the baggie or bowl.
  6. Submerge the slices of eggplant/zucchini in the marinade. If using a baggie squeeze as much air as possible out of the baggie. Marinate for 30-45 minutes.
  7. Carefully lay out the marinated eggplant/zucchini slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)
  8. If no dehydrator you may use the oven, but it will not be raw. Set the oven to 325 for 1 hr. Keep an eye on the facon/bacon and make sure it’s not under or overdone.

Yields 15 – 20 Fakon pieces. 
Serve and Enjoy!  Blessings, Bobby

Health Benefits
Eggplants

Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart.

One cup (82 grams) of raw eggplant contains the following nutrients (2):

  • Calories: 20
  • Carbs: 5 grams
  • Fiber: 3 grams
  • Protein: 1 gram
  • Manganese: 10% of the RDI
  • Folate: 5% of the RDI
  • Potassium: 5% of the RDI
  • Vitamin K: 4% of the RDI
  • Vitamin C: 3% of the RDI

Eggplants also contain small amounts of other nutrients, including niacin, magnesium, and copper.

Zucchinis

Zucchini contains many nutrients. As a result, including it in your diet may have a variety of health benefits. Although

zucchini is often considered a vegetable, it is botanically classified as a fruit.

One cup of raw (223 grams) of zucchini provides:

  • Calories: 17
  • Protein: 1 gram
  • Fat: less than 1 gram
  • Carbs: 3 grams
  • Sugar: 1 gram
  • Fiber: 1 gram
  • Vitamin A: 40% of the Reference Daily Intake (RDI)
  • Manganese: 16% of the RDI
  • Vitamin C: 14% of the RDI
  • Potassium: 13% of the RDI
  • Magnesium: 10% of the RDI
  • Vitamin K: 9% of the RDI
  • Folate: 8% of the RDI
  • Copper: 8% of the RDI
  • Phosphorus: 7% of the RDI
  • Vitamin B6: 7% of the RDI
  • Thiamine: 5% of the RDI

Raw Vegan Smoked Pepper Cheese Log

This is the most delicious raw vegan cheese I have ever made…

SMOKED PEPPER CHEESE LOG ©️

Serves 12

EQUIPMENT NEEDED:  Food Processor

INGREDIENTS:

  • 2 cups raw cashews, soaked for 30 minutes
  • 1/4 cup dried cranberries
  • 1/4 cup crushed pecans
  • 1/2 lemon juice
  • 6 small cloves garlic or (Substitute 1/8 teaspoon powder for every clove of garlic)
  • 1 tablespoon of fresh or dried rosemary
  • 1 tablespoon chopped fresh Italian parsley (optional) Dry if necessary
  • 1 tablespoon chopped fresh rosemary leaves (optional) Dry if necessary
  • 1 tablespoon smoked paprika
  • 2 teaspoons Bourbon smoked black peppercorns, or regular black peppercorns ( for a more peppery taste double the peppercorns)
  • 1 teaspoon Celtic or Himalayan salt
  • ¼ cup filtered water – (use only enough to create a creamy texture)

DIRECTIONS:

  1. Process all ingredients until smooth, adding only enough water/rejuvelac to make a smooth, creamy texture.
  2. If desired, form the mixture into a log and roll in smoked cracked peppercorns crushed pecans, rosemary and dried cranberries.
  3. Refrigerate for two hours before serving.
  4. SPECIAL NOTE: If you would like to age the cheese and make it a probiotic powerhouse. Add 6 probiotic capsules or use rejuvelac instead of water. Let the cheese sit in a bowl and age overnight before rolling it into a log and refrigerating for 2 hours.

Will keep for a week in the refrigerator.

This vegan cheese log is absolutely amazing. It’s my favorite cheese and makes a great Hor D’oeuvre. Serve with living food seed or flax crackers. During the winter holiday season add dried cranberries for a special festive look and taste.

Blessings, Bobby

Spicy Zen Flax Crackers

These crackers will become one of your favorites. They go great will any raw seed or nut cheese

SPICY ZEN CRACKERS ©

Serves Four

EQUIPMENT NEEDED: Food processor
INGREDIENTS:

  • 1 ½ cups golden flax seeds – soaked overnight
  • 1 cup of filtered water – ad water as needed to batter to bring to a pancake batter consistency
  • 3 tablespoons Coconut Aminos or Nama Shou or Soy
  • 3 tablespoons agave or sweetener of choice
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 3 tablespoons minced onion
  • 3 medium cloves garlic


DIRECTIONS:

  1. Soak flax seeds in 2 ½ cups of filtered, salted water overnight or for 6 – 8 hours.
  2. Process 1/2 the flax seeds and all other ingredients in a food processor or a powerful blender until smooth. Add necessary water and pulse occasionally until desired consistency.
  3. Add the last 1/2 of the flaxseed to the mixture. Do not blend them.
  4. Spread mixture to 1/8″ thickness on Teflon sheet and dehydrate at 110° – 115°
    overnight or until very crispy.
    If dehydrated thoroughly, these crackers keep very well in a jar with a screw-top lid.
  5. If you do not have a dehydrator, you can bake these crackers at 325 degrees for 45 minutes or until crispy.

Bobby’s Healing Bay Leaf Tea

A fast and simple to make tea you will want to drink it every day…

This Bay leaf elixir helps lower your bad cholesterol, lowers blood pressure, and cleanses the colon. It’s also good for cleaning out your liver and speeding up metabolism—all while balancing glucose and insulin levels in the body. Bay leaf is best when taken as a tea.

This extraordinary tea will Lower your bad cholesterol, raise your good cholesterol and reduce plaque in your arteries. It will help increase the efficiency of functions within the cardiovascular system. It makes it easier for you to lose weight and maintain that loss. This elixir is also good for strengthening the immune system, which makes it easier for your body to fight off infections, calm nerves and relieve stress.

It will induce a state of tranquility so you can focus on your tasks while feeling relaxed during the day. When evening comes and you go to bed, drinking a cup before retiring will help get you to sleep much more easily

The elixir also contains cinnamon, which helps increase your metabolic rate and burn fat. Diabetes risk is increased by high blood sugar and insulin levels. Cinnamon can help lower both, making it an effective way to reduce the chances of developing type 2 diabetes.

Drinking the tea daily will help improve digestion, get rid of bloating, and make upset stomachs feel better. It’ll even soothe irritable bowel syndrome—making your food easier to digest!

A few drops of lemon juice added to the tea will help you digest food more easily and clean your liver at the same time. By activating your liver, you can achieve a higher metabolism that will help with weight loss.

Equipment

1 saucepan/pot and a large spoon to stir

Elixir Formula Recipe
  • 4 cups of water
  • 4 0r 5 five bay leaves
  • 2 sticks of cinnamon or 11/2 teaspoons of ground cinnamon
  • The juice of 1/2 lemon
  • Raw honey or if vegan your favorite natural sweetener
Instructions:

Bring the water to a boil and then add your bay leaves, cinnamon sticks, and lemon juice. Let this steep for about 5 minutes before straining it into a glass container; sweeten with honey or stevia as desired.

I like to drink this first thing in the morning before breakfast on an empty stomach it’s a great cleanser that will speed up your metabolic rate.

Pressing LV3 Can Instantly Lower Blood Pressure Without Medication or Supplements

About 1 in 3 Americans have high blood pressure, and less than half of them are able to keep it at a normal level even when taking medication. Pressing or massaging for 1 minute on any one or combination of the following points will quickly help lower your blood pressure:

Pressure Point LV 3

The pressure point is located at the spot just above where your big toe and second toe connect. Applying strong pressure to it for one minute helps lower blood pressure, as well as a feeling of peace and calm.

Perfect Raw Cashew Cream Pancakes

Raw No Dehydration Pancakes

Atifa’s Pancakes ©

  • During her internship at CHI, Atifa created several wonderful raw recipes—including this delicious pancake. It was a hit with the interns and staff members then, as it still is today! Prep time 10 minutes – Serves 6
  • Equipment Needed:  Larg Spatula and Mixing Bowl

INGREDIENTS:

  • 2½ cups of flax seed meal -grind them fresh with a coffee grinder
  • 2 tablespoons of liquid coconut oil
  • ½ cup agave or honey if you are not vegan
  • ½ teaspoon salt
  • ¼ cup filtered water
  • ½ cup almond flour
  • 1 cup chopped blueberries
  • 2 tablespoons maca

DIRECTIONS:

  • Combine all ingredients in a large bowl and mix thoroughly with a spoon. Form into pancakes! This recipe makes six pancakes.
  • Serve with your favorite fruits, like fresh or thawed raspberries, blueberries, blackberries—whatever suits your fancy!
  • New Addition – Cashew Cream topping is amazing!
  • 1/2 cup cashews – soaked overnight
  • 2 tablespoons of agave
  • 1/4 cup of water or almond milk
  • Blend til smooth and creamy and drizzle on top of each pancake before adding fruit.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Best Live Raw Food Hemp Protein Bar Recipe

These plant-based Gluten-Free Vegan No-Bake protein Bars are so easy to make., and are the perfect healthy on the go snack.

Hemp protein is easily digested, making it a wonderful source of plant-based protein. Hemp hearts are nutritionally complete food—the perfect ingredient in nutrition bars! These tasty snacks provide an infusion of plant power wherever you go —so you can always bring along some plant-based protein. Hemp hearts are also a great source of fiber, which helps keep you feeling full and satisfied.

  • Equipment: Food processor or high-speed blender, bowl, spoon, and spatula.
  • Time: 30 minutes to 1hr.
  • Serves 12

Ingredients:

  • 1 1/2 cups chocolate-flavored hemp protein powder. Or substitute plain, unflavored hemp powder mixed with cocoa to taste
  • About 20 pitted Medjool dates or your favorite date
  • 1/2 cup dried, cherries, pulse in a food processor
  • 1/4 cup dried blackberries or your favorite berry, pulse in a food processor
  • 1/2 cup hemp hearts, shelled
  • 1/2 cup cocoa powder
  • 1/2 cup walnuts, ground into a coarse flour
  • 1/2 cup pumpkin seeds, pulse in a food processor
  • 1/4 cup chia seeds, ground
  • 1/4 cup tahini
  • 2 tablespoons cacao nibs (optional)
  • 2 tablespoons spirulina powder
  • 2 tablespoons of maca powder
  • 1/4 teaspoon pink Himalayan sea salt
  • Tsp of ground cinnamon
  • 5 tablespoons coconut oil, melted
  • 1 heaping tablespoon of almond butter
  • 1/2 cup water (start with 1/4 and add gradually)
  • 1 Tbs vanilla extract

Directions:

  1. In a large bowl, combine all the ingredients.
  2. Blend batches of the ingredients in a high-speed blender or food processor until well combined. The mixture is very thick, so you will need to add water gradually at first (about 1/4 cup).
  3. Add the wet ingredients to the large mixing bowl. These should be mixed until they form a doughy/sticky consistency, with enough water added to create this effect.
  4. Gently massage the mixture with your hands until it forms a large ball.
  5. If the mixture becomes too wet, you can add more cocoa powder or hemp protein. If it gets too dry, try adding more coconut oil, dates or water. The desired texture is thick and chewy—sticky enough to hold together in a bar shape but not so sticky that it sticks to your teeth!
  6. In an 8 × 8 or 9 × 9 inch parchment-lined pan, spread the protein bar mixture evenly. Press down firmly on top with your hands and fingertips until it forms an even layer.
  7. Refrigerate the mixture for at least 2 hours.
  8. Cut into small pieces or 12 whole bars.
  9. Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.
  10. Enjoy!

I really enjoy this recipe. Good luck with making your bars and may God bless you all, Bobby

Lower Dementia Incidence Linked With Vitamin D Supplements

by Judy George, Deputy Managing Editor, MedPage Today March 1, 2023

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A close up of bottles of vitamin D supplements on a pharmacy shelf.

Vitamin D supplements were linked with lower dementia incidence and longer dementia-free survival, prospective data showed.

In a sample of 12,000 older adults, exposure to vitamin D supplementation was associated with a 40% lower dementia incidence rate compared with no exposure (adjusted HR 0.60, 95% CI 0.55-0.65), reported Zahinoor Ismail, MD, of the University of Calgary in Canada and the University of Exeter in England, and co-authors.

Results were consistent across three vitamin D formulations, the researchers wrote in Alzheimer’s & Dementia: Diagnosis, Assessment & Disease Monitoringopens in a new tab or window. Effects were greater in females, in apolipoprotein E ε4 (APOE4) non-carriers, and in people with normal cognition versus those with mild cognitive impairment.

The study may offer insight about who might benefit from vitamin D supplementation, Ismail suggested. “We know that vitamin D has some effects in the brain that could have implications for reducing dementia, however, so far, research has yielded conflicting results,” he said in a statement.

But the findings don’t mean vitamin D supplements should be used to prevent dementia, observed Claire Sexton, DPhil, senior director of scientific programs and outreach at the Alzheimer’s Association in Chicago, who wasn’t involved with the study. “It is not recommended to start vitamin D supplementation to reduce dementia risk,” she told MedPage Today.

“It is important to note that this study is an observational study, not an intervention, so it cannot establish causation,” Sexton pointed out.

“Also, a significant limitation to the study is that neither vitamin D levels at baseline and follow-up, nor dose and duration of supplementation, were available or analyzed,” she added. “As a result, further research is needed in this area.”

Ismail and co-authors studied 12,388 participants in the National Institute on Aging National Alzheimer’s Coordinating Center opens in a new tab or window (NACC) database who had normal cognition or mild cognitive impairment at baseline. Participants came from Alzheimer’s Disease Research Centers from 2005 to 2021.

Exposure to vitamin D supplementation was based on NACC medication forms that assessed three formulations: calcium-vitamin D, cholecalciferol, and ergocalciferol. Participants with baseline exposure to any vitamin D supplement were considered the vitamin D-exposed group, while those without any exposure at all study visits were considered non-exposed. People with no baseline exposure who subsequently were exposed to vitamin D were excluded.

The final sample included 4,637 people in the exposed group and 7,751 people in the non-exposed group.

Mean baseline age was 71.2 years, and there was no significant difference in APOE4 status between groups. However, there were more women (70.5%) in the exposed group than in the non-exposed group (46.9%), and the exposed group had higher education levels. Both mild cognitive impairment and depression were more frequent in the non-exposed group (P<0.001 for all). Results were adjusted for age, sex, education, race, cognitive diagnosis, depression, and APOE4 status.

Over 10 years, 2,696 participants progressed to dementia. Among them, 74.8% (2,017 people) had no exposure to vitamin D supplements.

Five-year dementia-free survival was 83.6% (95% CI 82.3-84.9) for those exposed to vitamin D and 68.4% (95% CI 67.1-69.7) for the non-exposed group. Each vitamin D formulation on its own was linked to a lower dementia incidence rate compared with no exposure.

The study had several limitations, Ismail and co-authors acknowledged. NACC medication sheets did not record information about exposure history, and there was no accounting for differences in exposure duration. Because dosing and baseline vitamin D levels were not available, it’s unknown whether incident dementia rates differed based on doses or vitamin D deficiency, the researchers added. Confounding factors also may have influenced results.

  • Judy George covers neurology and neuroscience news for MedPage Today, writing about brain aging, Alzheimer’s, dementia, MS, rare diseases, epilepsy, autism, headache, stroke, Parkinson’s, ALS, concussion, CTE, sleep, pain, and more. Follow 

Pineapple Delight Smoothie

This drink does not only taste delicious it’s loaded with nutrients

This drink is one of my favorite summertime refreshers. It’s tropical and flavorful, like a vacation in a glass. Still, no matter what the weather, this smoothie makes a great anytime refresher—its vitamin-rich ingredients will boost your energy and keep you healthy.

  • 1 cup pineapple
  • 1 cup mango (or apple, peach, pear, or kiwi if no mangoes are available
  • 1 cup of coconut water
  • 1 banana
  • 1 orange
  • 1 tablespoon hemp seeds
  • Squeeze in a little lime and blend with ice and water (if needed) to get your desired consistency.
This drink does not only taste delicious it’s loaded with nutrients

Pineapples are a good source of vitamin C, fiber, and protein. They also contain digestive enzymes that break down complex carbohydrates into simple sugars during digestion. One cup of pineapple contains 2 grams of protein, 1 gram of fiber, 5% daily value of vitamin A, 87% daily value of vitamin C, and 20% daily value of copper.

One mango has 1 gram of protein, 25% daily value of vitamin A, 76% daily value of vitamin C, and 257 mg of potassium. It also contains 0.2 mg B-6 and 0.5 mg iron. Mangoes are also a great source of fiber and contain no fat or cholesterol.

Coconut water has vitamins minerals ad amino acids that make it a great post-workout drink. In addition, coconut water contains potassium, calcium, magnesium, phosphorus, and zinc. It also has glutamine that helps with muscle recovery after exercise. One cup of coconut water contains 2 grams of protein, less than 1 gram of fat, and no carbohydrates.

Hemp seeds—which have a taste similar to pine nuts—are also high in antioxidant vitamins. HemIn addition, p seeds contain 5 grams of protein per ounce, as well as magnesium and iron. They’re also high in fiber and omega-3 fatty acids; one ounce has 5 grams of fiber and 12 grams of fat. 

The potassium found in bananas can help lower blood pressure and protect against kidney stones, while bananas are also high in fiber. Bananas contain 3 grams of protein per cup, as well as iron and vitamin C. They’re also a good source of magnesium, phosphorus, sodium, copper, manganese, and calcium.

Oranges contain a lot of vitamin C, which can help boost the immune system and reduce inflammation. Oranges are also high in fiber, so they’re a good choice if you want to lose weight or maintain your current weight. Oranges contain 3 grams of protein per cup, as well as copper, potassium, and phosphorus.

Tomato Lemon Sweet and Tangy Dressing

The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener

This dressing comes together quickly and is surprisingly rich, despite having no oils, seeds, or nuts as a base. The tanginess of the tomatoes and lemon juice nicely offset your favorite sweetener in this recipe—which yields about 1 cup but can be scaled up or down as needed. Try it on any green salad, but also consider putting it on fruit salads or pasta salads!

  • 2-3 large ripe tomatoes, chopped
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 bunch of basil or 3 Tbsp of dried flakes
  • 3-4 Tbsp sweetener of your choice
  • 1-2 tsp sea salt
  • 2 cloves garlic or 2 Tbsp garlic powder

1. Place all ingredients in a blender or food processor.

2. Store this dressing in the fridge. It will keep for about a week.

All the recipes contained in our blogs and books are copyrighted and were created by and are original to us. We’ve been teaching a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

A grateful heart is a healthy heart

When we experience life through the purifying filter of a grateful heart, we automatically attract more reasons, things, and situations for which to be thankful. The world seems so alive more than we could have ever imagined.

A grateful heart is a happy heart that keeps us present and content in the present moment. When we are grateful, the so-called “challenges of life” fade away as we focus on the joy accompanying our thoughts of gratefulness for whatever comes our way. Amid a grateful heart, we find the peace that passes our human understanding. Even as life’s storms roar about us, we feel peaceful and can be safe harbors for our fellow man who has not yet found peace. This beautiful attitude of gratitude can only come from a heart and a mind rejoicing in gratefulness.

If we awaken to be grateful, any fear or judgments that block us from appreciating ourselves and others are destroyed. We can express our gratitude throughout the day. As we do so, a feeling of contentment and peace comes over us—even when unexpected events occur.

We can set our life’s course with grace and ease as we follow the gratitude star. Because our intentions are focused on being grateful, we begin to think less about ourselves—and more about what is happening within and around us. As a result, everything we encounter becomes more beautiful and significant, holding deeper meaning than in our pre-gratitude lives.

As we practice gratitude, the ego begins to lose power over us. We no longer feel compelled to judge others or ourselves. Instead of seeing life through a lens that focuses on separation and lack, we see it as one great web of interconnection and abundance. Gratitude opens our hearts, minds, and spirits to all that is good in our lives—and in others’ lives too.

As we now see and experience everything through the purifying filter of a grateful heart, we automatically attract more reasons, things, and situations for which to be thankful. The world seems so alive more than we could have ever imagined. Sometimes it is hard to tell if our joy and happiness come from this earthly plain or a celestial dimension. The world bathed in the loving light of gratitude seems ethereal, more stable, trustworthy, and more solid than ever. We reflect on the actuality of this state, and we know that we are one with each other and with the spirit, and all is exactly as it should be.

Outrageous Orange Oil Free Dressing

With only three ingredients this outrageously delicious dressing can be made in less than 5 minutes start to finish

The sweetness and tanginess of this three-ingredient dressing make it a great topping for salads, or you can drizzle it over vegetables or fruit. Top your salad with sunflower seeds or pecans they add a nice crunch that contrasts nicely with the creamy dressing.

Prepare in less than 5 minutes

  • 3 Oranges – Remove the seeds
  • 6 large Dates -soaked overnight
  • 2 tablespoons fresh basil
  • Blend all ingredients until smooth.
  • Store in the fridge in a glass jar

Makes about 1 1/2 cups.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

Without Gratitude There Is No Lasting Health

When we start being grateful for the things we have, it’s hard to believe the positive difference in our lives.

An Attitude of Gratitude Serves as the Foundation of all Healing

I want to share this truth about gratitude with you because it can help you lead a more vibrant and healthy life. I start my clients off on the pathway of appreciation because I know that if they don’t have an attitude of gratitude, there is usually no lasting health.

While short-term changes in eating habits or physical health and appearance can be seen when clients follow our protocols, long-term health problems can sometimes remain. Hauntingly, many people do not achieve lasting health and vitality if they cannot learn to be thankful.

For many of my clients, developing an attitude of gratitude is a long and challenging process. They’ve spent most of their lives in emotional turmoil—and haven’t learned how to rest peacefully within themselves when things are going well.

When they start being grateful for the things they have, it’s hard to believe that this will make much of a difference in their lives. But once they start, many people are amazed at how quickly their outlook and health improve. I’ve seen it happen repeatedly—and I’m always delighted when it does! This is because gratitude is one of the most potent forces in the universe—unlike any other form of energy.

We are patient and loving, knowing that it can take time for our clients to embrace a life of gratitude and holistic health. So we gently guide them in recognizing—even for us, it’s the little changes we see! Once they start counting their blessings, it’s only a matter of time before good things start happening in their lives.

Seeing our clients find joy and gratitude in their lives is uplifting—and this positive change impacts their health and every aspect of their existence. They start eating better, sleeping more soundly, exercising regularly, and improving their health. All I can say is: Thank you!

Recent scientific studies

According to research by the Institute of HeartMath, gratitude “improves the heart’s rhythmic functioning, which helps us to reduce stress, think more clearly under pressure, and heal physically.” It’s physiologically impossible to be stressed and simultaneously have a heart of gratitude.

Great Reasons to Live in Gratitude

 “Amid a grateful heart, we find the peace that passes our human understanding.”

Dr. Lisa Aspinwall, professor of psychology at the University of Utah, “has determined that grateful people may be more likely to:

  • Take better care of themselves physically and mentally
  • Engage in more protective health behaviors and maintenance
  • Get more regular exercise
  • Eat a healthier diet
  • Have improved mental alertness
  • Schedule regular physical examinations with their doctor
  • Cope better with stress and daily challenges
  • Feel happier and more optimistic
  • Avoid problematic physical symptoms
  • Have stronger immune systems
  • Maintain a brighter view of the future

Being grateful keeps us from focusing too much on the past or speculating too much about the future. Being grateful helps us appreciate and be happy with what we have. It can help us see life’s bright side even when things are not going well. It can also help us realize that we don’t always have to have more, but sometimes less is more! Our life is a journey, and we all have ups and downs. But being grateful can help us to be more positive, less stressed out, healthier, and happier overall.

Quick And Easy Roasted Red Pepper Dressing

This OIL FREE roasted red pepper dressing is amazing!

Perfect for any salad, but it’s especially good with fresh greens and tomatoes. It also makes a great dip for veggies or chips. This dressing takes only 10 minutes to make and has only 5 ingredients. It’s easy to make and is so good, you’ll want to drink it!

  • 1 cup of roasted red peppers
  • 1 small tomato
  • 2 cloves of garlic,
  • 2 tablespoons each of lemon juice and
  • 2 tablespoons Braggs aminos or soy sauce
  • Use a blender or food processor. Pulse until smooth, and add sea salt to taste.
  • Store it in a glass jar in your refrigerator.

All the recipes in our blogs and books are copyrighted, created by, and original to us. In addition, we’ve taught a series of classes on living foods since 2008, certifying nearly 1000 raw chefs worldwide through these workshops.

The Healing Power of Gratitude

“A grateful attitude and a passion for life will cause good things to come to you.” “Even on my worst day when nothing is going right, I am still blessed and have absolutely nothing to complain about.” “Be happy to be alive.”

Gratitude, It’s The State Of Mind And A Guiding Star

I can’t speak for everyone, but I sure am glad, I finally live most of my life in a place of gratitude. I am not bragging, I’m just claiming and acknowledging the blessings that an attitude of gratitude brings to me. I’m not going to lie, it’s not easy. In fact, it can be downright difficult at times. But if you’re someone who is seeking a happier and more fulfilling life, then I encourage you to give gratitude a try.

Although my state of mind and spirit are not always perfect, when I begin to lose sight of gratitude—my guiding star in life—I quickly realign myself. I have learned that when I am grateful, my life is better. When I am not, it’s worse. And so I strive to maintain a mindset of gratitude as often as possible—even when things aren’t going the way I want them to go or when life throws me curveballs (which it does quite often).

Living my life with my first intention of being grateful for everything helps me to be more physically, psychology relationally, and spiritually healthy.

Having an attitude of gratitude, means we live life at a higher vibration, making it easier for us, as well as those around us, to experience the joy of healthy living at a higher level. Practicing an attitude of gratitude instills in us increased levels of peace of mind, happiness, vibrant health, and deeper, more satisfying personal relationships.

Gratitude is the one thing that cost us nothing to give, yet it attracts outrageous levels of abundance in every area of our lives. It’s not just a nice thing to do, it’s the law of attraction in action. When we appreciate and acknowledge what we have, our lives become easier and more enjoyable. We attract health and more good into our lives, instead of feeling pain and sick feeling when focusing on what is missing or wrong with them. Gratitude helps us feel happier, healthier, and more positive about ourselves, as well as others around us.

An attitude of gratitude seems to have an almost magical healing effect, as it clears karma or past wrongs while touching every part of our being, making every aspect of our life better. So, if you want to be in the best physical, psychological, relational, and spiritual shape, maybe it’s time to put your intentions on having an attitude of gratitude.

Simply Yummy Raw Vegan Sunflower Seed Cheese

This is cheese is so yummy and a great addition to the party

NON-DAIRY VEGAN SUNFLOWER SEED CHEESE

Serves Four

EQUIPMENT NEEDED:  Blender, Seed Nut Bag

INGREDIENTS:

  • 2 cups sunflower seeds, soaked
  • 1 cup cubed red bell pepper
  • 1 cup diced black olives
  • 2 tablespoons nutritional yeast.
  • 2 tablespoons fresh lemon juice.
  • 1 garlic clove, peeled.
  • 2 – 4 tablespoons fresh rosemary

DIRECTIONS:

  1.  Soak sunflower seeds overnight (or for about 8 hours).
  2. Drain water and rinse seeds.
  3. Leave seeds in a colander to sprout for a few hours.
  4. Fill the blender with sunflower seeds.
  5. Add enough to cover seeds:  Water or Rejuvelac, 2 tablespoons lemon juice.
  6. Blend until creamy (approximately 1 – 2 minutes).
  7. Pour into the nut milk bag.
  8. Hang the bag over a bowl and let drip overnight (or for approximately 8 – 12 hours) to ferment. (Optional: Add the contents of 3 probiotic capsules.)
  9. Remove the mixture from the bag and place it in a mixing bowl.
  10. Add desired olives – do not blend them into the mixture – fold them in after cutting them into small chunks or slices.
  11. Spread on crackers and romaine leaves, or stuff it in a tomato, a piece of celery, or pepper slices.
  12. Cover and refrigerate.
  13. Will keep up to a week.

Hope you enjoy this excellent cheese. It’s not only delicious, but it’s also good for you as it nourishes your body and strengthens your good intestinal flora. Try it with crackers, on lettuce leaves, celery sticks, or stuffed peppers.

Love and Blessings, Bobby

Basic Raw Salad Dressing Recipe

Raw salad dressings are wonderful tasting and healthy

Introduction

This recipe for raw salad dressing is so good and easy to make, you’ll never go back to bottled dressings again!

Makes 2 cups of dressing

This raw salad dressing recipe makes 2 cups of dressing, which you can store in the refrigerator for up to one week. If your blender or food processor is not large enough to accommodate all of the ingredients at once, simply make this recipe in batches and combine them when you’re done.

1/2 cup cashews

Cashews are a great source of protein and monounsaturated fat, which have both been associated with lower cholesterol levels. They’re also high in calories and fat (around 50 grams per 1/2 cup serving), so you’ll want to keep portions small.

The main concern here is saturated fat–a single serving contains almost half your daily allowance!

1/2 cup water
  • Use purified water, not tap water.
  • If you’re using a high-speed blender and the dressing is too thick, add more water (1/4 cup at a time).
1/4 cup nutritional yeast flakes

1/4 cup nutritional yeast flakes

  • Nutritional yeast is a good source of B vitamins, which are essential for energy production and metabolism.
  • Flakes are easier to use than powder, and they have a nutty taste that’s great for salads or anywhere else you want to add some umami flavor.
2 tablespoons lemon juice (about 1 lemon)
  • 2 tablespoons lemon juice (about 1 lemon)
  • Lemon juice is a natural preservative and a good source of vitamin C.
2 tablespoons apple cider vinegar

Apple cider vinegar is a fermented liquid made from apples. It’s used in salad dressings, marinades and sauces because it has a tart flavor that enhances the taste of other foods. The vinegar also has many health benefits:

  • It contains potassium, magnesium, and calcium. These minerals help keep your bones strong and boost heart health by lowering blood pressure levels (1).
  • Apple cider vinegar contains antioxidants called polyphenols which have been shown to fight free radicals (2). Free radicals are molecules produced when we’re exposed to pollutants like pollution or cigarette smoke; they can damage cells in our bodies. Antioxidants neutralize these free radicals before they cause damage so that our cells stay healthy longer!

1 teaspoon sea salt Blend all ingredients until smooth and creamy

Add all ingredients to a high-speed blender and blend until smooth and creamy. If you want to thin your dressing, add water 1 tablespoon at a time until desired consistency is reached.

This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator.

This vegan salad dressing recipe is easy to make and will keep indefinitely in the refrigerator. It’s good on all kinds of raw vegetable salads, but it can also be used as a marinade for tofu, tempeh, or seitan. The recipe can be easily doubled or tripled if you have a big batch of vegetables that need dressing up!

This dressing is gluten-free and dairy-free.

A Good First Impression Can Make Another Person’s Life Better

It’s the healthy thing to do

“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

-Maya Angelou

Although many believe this quote was written by Maya Angelou, there is no evidence to support that claim. In fact, the Internet seems to give more credence to well-known poets than lesser-known writers when it comes time for attribution—so let’s just say this one was hers and be done with it.

What matters most in your daily interactions isn’t so much the specific actions you take or words you say, but how someone was made to feel: listened to or ignored, included or left out, or big instead of small. This is the essence of it. 

People tend to remember how they feel long after the initial emotion has faded. So if you want to be in control of your relationships, it’s important that you think about how others will feel when dealing with you and then make sure not to give them reason for those feelings

First impressions have lasting effects, and a bad one can be hard to erase.

You can make a person feel good about themselves in many ways, making for lasting impressions.

To illustrate: being prepared, asking questions about them and their work, remembering names, offering genuine compliments—and avoiding reflexive pessimism.

The first impression you make with someone is important, and it can affect your relationship for years to come. If you want to make a good first impression, be yourself. Don’t try to be someone else just because you think they have what it takes to make a good impression. If you are yourself, chances are that person will like you for who you really are.

Recent Wheatgrass Studies

Wheatgrass natures emerald miracle elixir

Dr. Ann Wigmore brought Wheatgrass to the attention of many people, including me. I am very grateful for her work in spreading awareness about this amazing superfood—and I have continued on my own mission.

Studies have continued to support the early findings of Dr. Wigmore, who found that drinking Wheatgrass is an excellent way for people to increase and sustain their energy levels naturally as well as fight off sickness and disease.

The Medical Use of Wheatgrass: Review of the Gap Between Basic and Clinical Applications

Gil Bar-Sela 1Miri CohenEran Ben-AryeRon Epelbaum

Affiliations expand

Abstract

A wide range of health benefits has been attributed to Wheatgrass, the young grass of the common wheat plant Triticum aestivum. Its components include chlorophyll, flavonoids, and vitamins C and E. Forms of Wheatgrass include fresh juice, frozen juice, tablets, and powders, with compositions varying according to their production processes, as well as to the growing conditions of the Wheatgrass. Laboratory in vitro studies, primarily using fermented wheat germ extract, have demonstrated anti-cancer potential and have identified apoptosis as a possible mechanism. In animal experiments, Wheatgrass demonstrated benefits in cancer prevention and as an adjunct to cancer treatment, as well as benefits to immunological activity and oxidative stress.

Clinical trials show that Wheatgrass may induce synergistic benefits to chemotherapy and may attenuate chemotherapy-related side effects, as well as benefit rheumatoid arthritis, ulcerative colitis, hematological diseases, diabetes, obesity, and oxidative stress. However, all the trials were small and a number of methodological problems arose. No adverse events of Wheatgrass have been reported, although some forms pose problems of tolerability. The popularity of Wheatgrass continues to grow. Nevertheless, the advantages seen in the clinical trials need to be proved in larger studies before clinical recommendations for the public can be given.

What we positively know is that Wheatgrass…

  • Detoxifies and cleanses your body
  • High alkalinity helps balance your body’s pH level
  • Strengthens your immune system
  • Insoluble fiber gently cleanses your digestive tract and promotes regularity.
  • Complete food with enzymes and all essential amino acids
  • Natural source of antioxidants to help repair damaged cells
  • Excellent source of beta-carotene, folic acid, and vitamin C

Maybe you should try Wheatgrass to see if it works better than the other vitamins that you’ve tried in the past.

The American Journal of Epidemiology…

Study Shows Increased Risks of Bladder Cancer by Drinking, Bathing, or Swimming in Chlorinated Water…

Dr. Christina Villanueva and her team report that these chemicals may be harmful when inhaled or absorbed through the skin and ingested. Chlorinated water is a known carcinogen, but the study is one of the first to show that exposure to small amounts of chlorine may also increase risks of bladder cancer via another route: bathing in it.

The chemicals used to disinfect water, most notably chlorine, can produce by-products linked to increased cancer risks. For example, the researchers found that the more frequently people bathed or swam in chlorinated water, the higher their risk for bladder cancer. They also found that people who drank chlorinated water during the first year of life were at greater risk of developing bladder cancer as adults than those who did not. The most prevalent chlorination by-product, trihalomethanes (THM), can be absorbed into the body through skin contact or inhalation.

The researchers matched 1,219 men and women with bladder cancer to 1,271 individuals who did not have the disease. Then they investigated how much lifetime exposure these people had to trihalomethanes (THM), a disinfection by-product formed when chlorine reacts with organic matter in drinking water. First, the researchers surveyed them about their exposure to chlorinated water via drinking water and swimming pools, then analyzed the average trihalomethanes (THM) levels in 123 municipalities.

The risk of bladder cancer was twice as high among households with an average water trihalomethanes (THM) level above 49 micrograms per liter than those living in homes where the concentration was below 8 micrograms per liter, researchers found.

Hydrohalic acids (HHAs) are common in industrialized societies, and levels of 50 micrograms per liter have been identified as a benchmark by which to measure cleanliness.

People who drank chlorinated water had a 35% greater risk of bladder cancer than those who didn’t, and people whose primary exposure was to swimming pools were 57% more likely to develop the disease; in addition, those taking long hot showers or baths and lived in municipalities with higher trihalomethanes (THM) levels were also at increased cancer risks.

If trihalomethanes (THM) are absorbed through the skin or lungs, Villanueva and her team note that it may have a more powerful carcinogenic effect because this type of exposure does not undergo detoxification via the liver.

“If confirmed elsewhere, this observation has significant public health implications about preventing exposure to these water contaminants,” the researchers conclude.

 Hope you have or are planning on getting the best dechlorinating filter possible for your home.

Peace and blessings are yours now and forever!

Robert Morgan – Dr. Bobby, Certified Naturopath

Can Eating Raw foods Play A Role In Creating Radiant Health?

If you are sick of being sick maybe its time to take a look at trying a raw live food diet for 10 days…

Cooking And Chemical Reactions

The kitchen is a chemical laboratory that produces millions of completely new substances, which—if they exist at all in nature—do so only rarely. A cooking process called the Maillard reaction will produce an almost infinite number of sugar-and-protein combinations. These new substances are called advanced glycation end products (AGE) and are linked to chronic disease. They are also known as AGEs, glycotoxins, Amadori compounds, or Advanced Glycated End Products.

Throughout most of our evolutionary history, before we invented processing methods like grinding and cooking food, human beings rarely ingested as many Maillard molecules (compounds formed by the interaction between amino acids in foods and heat) as we do today. The introduction of dairy products and grains in recent years has brought about changes to the chemical substances humans eat, just as the introduction of any new foods does.

Key Information To Consider

Cooking can seriously alter the energy of food. It is scientifically proven by Kirlian photography, which shows that live and bioactive raw foods are more vibrant than cooked ones

Cooking alters the biochemical structure and nutrient makeup of food. Molecules in the cooked food are deranged, degraded, and broken down—and this degeneration happens when you cook at home as well as in restaurants. When fiber is cooked it’s broken down into a soft, passive substance in the intestines, its broom-like and magnetic cleansing quality becomes lost.

When cooking food, nutrients—such as vitamins and minerals—are depleted, destroyed, or altered. How much they are depleted depends on the type of heat used (for instance boiling water destroys more nutrients than simmering)

Cooking denatures (alters the shape of) up to 50% of protein molecules. This denaturing and crosslinking causes the protein to lose its original function in the body and speeds up cellular aging.

The interrelationship of nutrients is altered from its natural synergistic makeup. For example, when meat is cooked more vitamin B6 than methionine—an essential amino acid found in foods such as fish and beans—is destroyed which fosters atherogenic free radical-initiating homocysteine accumulation (a substance that can cause heart problems). Food that has been cooked loses its water content and can no longer be considered a healthy part of the diet.

When foods are cooked at high temperatures, toxic compounds and “byproducts”—such as free radicals that cause aging and cancer—are formed. Frying or grilling produces higher levels of these contaminants than other cooking methods do. Cooking fats and proteins generate carcinogenic substances, mutagens, and free radicals.

Heat causes molecules to collide, leading to bonding and crosslinking the formation of new substances. The waste produced by cooking can fill, block up and disrupt your body’s cells, organs, and systems. This can result in premature aging, disease, and even death. The following are some of the ways that cooking damages your body:

-Loss of vitamins and minerals

-Increase in free radicals

-Damage to proteins, fats, and carbohydrates

-Loss of vitamins and minerals

Food enzymes in raw food are destroyed at temperatures as low as 118 degrees Fahrenheit. These natural digestive aids aid in digestion, becoming active immediately upon ingestion. Cooking destroys 100% of these enzymes—meaning that people who eat a lot of cooked foods may have difficulty digesting their meals properly.

Eating enzyme-dead food places a burden on your pancreas and other organs, which eventually exhausts these organs. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your meal—so when you eat the raw version of that same dish, those digestive juices are free to do what they were meant for (instead of being diverted back into your stomach). Unlike raw food, which is easily digested and passes through the digestive tract in a half to a third of the time it takes for cooked food.

When a person eats cooked food, white blood cells rush to the digestive tract, leaving the rest of the body less protected. For this reason, from an immune system perspective—one in which foreign (toxic) substances are viewed as invaders of our bodies—eating cooked foods amounts to us eating something that is toxic.

Cooked meat contains putrefactive bacteria, which outnumber the healthy strains of intestinal flora. Eating cooked meat can lead to a condition called dysbiosis or intestinal toxemia—your body is flooded with toxins as these bad bugs overpower your good gut microorganisms. These toxins can create a variety of symptoms, including bloating, gas, and indigestion. Due to the high amount of fat in cooked meat, it also slows down digestion by clogging up our digestive tract.

Cooked starches and fats can cause serious intestinal problems. When they aren’t digested properly, these types of food tend to break down into a tar-like substance called mucoid plaque that builds up in the intestines. Cooked food is difficult for the body to digest, and it contains fewer usable nutrients than raw foods. Cooking destroys enzymes and heat-sensitive vitamins such as vitamins C and B vitamins. These are important because they support digestion and help us absorb iron from plant foods.

Cooked foods cause a build-up of toxins and waste material in many parts of the body, including within individual cells. One such toxin is called lipofuscin, which accumulates in nerve tissue as “age spots” or liver spots. Lipofuscin is made of oxidized fats and proteins, including cholesterol. Lipofuscin has also been found in the brain, causing age spots on the brain. This may explain why many elderly people suffer from mental deterioration. The more lipofuscin that accumulates in a person’s body, the more impaired their thinking ability becomes.

Because cooked food is less nutritious and contains toxins and wastes, individual cells in the body don’t get enough nutrients. When cells don’t have enough nutrients, they become malnourished and degenerate. This can cause the body to age prematurely and develop diseases. For example, when your skin suffers from a lack of oxygen, it becomes wrinkled. The same thing happens on a cellular level when the body is deprived of oxygenated blood for an extended period of time.

Because of the way processed foods affect metabolism, people who consume them tend to overeat. They don’t get enough nutrients from cooked food and their cells are constantly hungry—so they demand even more calories. Processed foods also have a negative impact on your body’s hormone levels. When you eat processed foods, your blood sugar levels increase rapidly and then fall just as quickly. This causes stress to your pancreas—which releases insulin in response to the drop in blood glucose levels. Insulin is a hormone that helps transport glucose into cells where it can be used for energy production or stored as fat.

When your body is undergoing a detoxification or cleansing process, it can manifest itself in various ways. Sometimes, you may feel like you’re dying of thirst. This is because as your body gets rid of toxins, it also rids itself of excess fluid that has been stored in the tissues and organs. You may also experience headaches or migraines, fatigue, nausea colds, diarrhea, and vomiting. These are all signs that your body is cleansing itself of harmful substances—and they will pass within a few days.

An overburdened immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes weakened. A key factor in the aging process. Weakened immune systems often result in the onset of colds, flu, and other illnesses. This is because the body’s natural defense mechanisms are unable to cope with an attack by foreign viruses or bacteria. In extreme cases, this can lead to cancer or degenerative diseases such as arthritis.

Cancer is caused by the buildup of wastes, toxins, mutagens, and carcinogens within cells. Excess free radicals also damage DNA molecules in all cells—and some become cancerous as a result. This pollution causes an estimated 30% of American deaths each year. As we age, our bodies become more susceptible to illness. This is because the immune system becomes weaker and is not able to fight off foreign invaders as effectively as it once did. In addition, there is an increase in free radical activity that causes damage to DNA molecules and makes them susceptible to mutation.

The natural aging process can be slowed down or even reversed by a raw-food diet. A raw-food diet causes the body to produce more antioxidants that help to eliminate free radicals. It also increases the production of enzymes that detoxify chemicals in your body and neutralize carcinogens.

After eating a cooked meal, the number of white blood cells in the bloodstream increases, and there is an alteration in their relative proportions. This phenomenon is called “digestive leukocytosis”. The white blood cells are the body’s first line of defense against infection. When you eat cooked food, your body recognizes it as a foreign substance and produces more white blood cells to attack and digest it. After eating a raw-food diet, there is no change in the number of white blood cells in the bloodstream. This means that your body does not have to devote energy to digesting the food—all its energy can be used for other processes such as repairing damaged DNA molecules.

Cooked Food Studies

The effects of cooked and processed foods on the immune system were studied at the Institute of Clinical Chemistry in Lausanne, Switzerland, with Dr. Paul Kouchakoff serving as principal investigator. In this study, volunteers were asked to eat either raw food or a cooked-food diet. The results showed that when people ate raw foods, their white blood cell count remained the same; but when they ate processed foods (cooked meats and cheeses), their white blood cell count increased dramatically.

Dr. Kouchakoff discovered that when a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This increase is a defense mechanism that helps the body fight off foreign invaders like bacteria and viruses. The white blood cells are produced by the bone marrow, which also produces red blood cells. Since the bone marrow does not have enough time to produce extra red blood cells when people eat cooked food their white blood cell count increases instead.

This is a well-known process called “digestive leukocytosis”, which means white blood cells (leucocytes) increase in number after eating. There are many types of white blood cells that help fight disease. These include neutrophils, basophils, and eosinophils. Neutrophils are the most common type of white blood cell, making up between 50% and 70% of all leukocytes in the body. They are also the first to arrive at any kind of infection or injury site. When they arrive they release enzymes that kill bacteria and other micro-organisms.

Because digestive leukocytosis occurred after eating and was the body’s normal response to food, it was assumed that this reaction never varied from person to person. No one knew why white blood cell counts tended to go up after eating, since this was a stress response—as if the body were responding to some sort of infection. In fact, it is only when the body is under stress that white blood cells go up. This increase in white blood cell counts happens as a result of eating. The body responds to food by releasing chemicals called histamines; these are responsible for inflammation and allergic reactions.

In 1930, Swiss researchers from the Institute of Chemical Chemistry studied how food affects human blood and made a remarkable discovery. They found that unaltered raw foods or those heated at very low temperatures do not cause an immune response in humans. However, when they heated the food to higher temperatures (above 118 degrees), they found that the body responded by releasing histamines. Foods that had been heated or processed always caused a rise in white blood cells, no matter the temperature. The researchers discovered that when food is cooked at high temperatures, it releases a protein called trypsin inhibitor. This substance can cause an allergic reaction in anyone who is sensitive to it.

They rechristened the reaction “pathological leukocytosis” and found that it occurred only when highly altered foods were consumed. If food was not overheated or refined, they found that the body saw it as a friendly substance and produced no such response. This was a groundbreaking discovery. However, these same foods caused a negative reaction in the blood only when heated to very high temperatures—a temperature level that is also harmful to human bodies.

The Worst Offenders

All foods that have been processed, refined, homogenized, or changed from their original state are unhealthy. So what is the worst offender? The worst offender by far is refined sugar. Sugar causes all of the same reactions that a hot, highly processed food would cause. This includes increased heart rate and stress on your body’s organs (especially the liver). So what is the worst offender? The worst offender by far is refined sugar.

Good examples of the most harmful foods outside of sugar are processed flour, white rice, pasteurized milk, chocolate, margarine, sugar-based candy, and other sweet treats.

There is also evidence that if some of the same food eaten in its raw state were consumed with cooked versions, blood pathology would be minimized. However, avoid unnatural processed foods; replace them with whole delicious ones for optimal health.

Food For Thought

Don’t try to switch completely to an all-raw food diet too fast. Most people can begin by eating 50% of their food uncooked, especially fresh fruit in the morning, and including a salad made from fresh vegetables at lunchtime. If you are looking at an all-raw food diet, start by adding more fresh fruit to your diet. Fruit is a great introduction to raw foods because of its high water content and sweetness, which makes it much easier for the body to digest than vegetables or nuts. If you are already eating plenty of fruit then move on to eating some leafy green vegetables or salads with cucumbers, peppers, tomatoes, and other raw vegetables.

Reference:

Kouchakoff, Paul, M.D.; “The Influence of Cooking Food on the Blood Formula of Man”; First International Congress of Microbiology; Paris, 1930.

Excellent synopsis of Dr. Kouchakoff’s study results.

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