What is the number 1 cancer-fighting food?

Never give up,,, There is always hope!

The number 1 cancer-fighting food is not a specific food, but rather a group of plant-based foods that contain phytochemicals. These foods include berries, broccoli, tomatoes, walnuts, grapes, and other vegetables, fruits, and nuts [1]. Research has shown that a diet filled with a variety of vegetables, fruits, whole grains, beans, and other plant foods helps lower the risk of many cancers [2]. Phytochemicals, which are found in plant-based foods, have been shown to have anti-cancer effects in laboratory studies [3]. Therefore, consuming a diet rich in plant-based foods that contain phytochemicals may help reduce the risk of cancer.

Sources:
https://www.aicr.org/cancer-prevention/food-facts/

https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/vegetables-fact-sheet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077535/

What Starves Cancer Cells?

A low-protein diet blocked the mTOR pathway in cancer cells,

According to recent research, a low-protein diet may block the nutrient signaling pathway that fires up a master regulator of cancer growth, potentially starving cancer cells [1]. The study found that a low-protein diet blocked the mTOR pathway in cancer cells, which is a key pathway that regulates cell growth and metabolism [1]. This finding suggests that a low-protein diet may be a promising approach to cancer treatment, though more research is needed to determine the specific effects of this diet on human cancer incidence and prognosis.

Sources:
https://www.sciencedaily.com/releases/2022/11/221118130021.htm

Can Fasting Help Reduce or Eliminate Cancer Cells?

“There’s always hope beyond what you see.” “It’s possible not just to survive, but to thrive and to live a healthy, wonderful life again.” “Life is 10% what happens to us and 90% how we react to it.” “Cancer is like a teeter-totter.

Several studies have been conducted on how fasting may affect cancer treatment. The results suggest that when people fast, the body creates conditions that limit the spread and growth of cancer cells [1]. In some cases, fasting may even be used as a treatment for cancer. This is because it can reduce the number and size of tumors in people who have already been diagnosed [2].

Preliminary studies suggest that prolonged fasting in some patients with cancer may help decrease chemotherapy-related toxicity and tumor growth.

Chemotherapy can cause serious side effects, but short-term fasting has been shown to offer protection and enhance the efficacy of chemotherapy in numerous distinct malignancies—including breast cancer, melanoma, and colorectal cancer.

Fasting may reduce blood glucose levels, making it harder for cancers to grow because they consume much more glucose than normal cells. Fasting can reduce oxidative stress, which is important because many cancers are caused by oxidative damage.

Fasting can increase the number of cancer-fighting immune cells (natural killer cells), which may be important because cancers often evade detection by the immune system. Fasting can reduce oxidative stress, which is important because many cancers are caused by oxidative damage.

Fasting can increase the number of cancer-fighting immune cells (natural killer cells), which may be important because cancers often evade detection by the immune system.

Disclaimer: However, more research is needed to determine the specific effects of fasting on human cancer incidence and prognosis. If you are diagnosed with cancer make sure to consult with your health care providers before fasting.

Sources:

https://pubmed.ncbi.nlm.nih.gov/35848874/

https://pubmed.ncbi.nlm.nih.gov/34383300/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6530042/

https://www.cancercenter.com/community/blog/2021/06/fasting-cancer

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.

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

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

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.

o

Should I add wheatgrass to my smoothies?

Don’t forget the wheatgrass!

Why not! Wheatgrass is nutrient-rich young grass and though it’s in the wheat family you don’t have to be concerned about gluten or having allergic reactions to it. 

Though fresh juiced is always prefered you can take wheatgrass as a tablet, capsule or add it  to your smoothie in a powered or liquid form.out It’s sold as a dietary supplement in tablet, capsule, powder and liquid forms.

Though fresh juiced is always prefered you can take wheatgrass as a tablet, capsule or add it  to your smoothie in a powered or liquid form.out It’s sold as a dietary supplement in tablet, capsule, powder and liquid forms.

Wheatgrass provides a concentrated amount of nutrients and is an excellent source of vitamins A, B, C, E, K, and glutathione, along with iron, magnesium, calcium and 17 amino acids eight are considered essential, meaning your body cannot produce them and you must obtain them from food sources

 Wheatgrass is made up of more than 70% chlorophyll. This green plant blood is only one molecule different from human blood  and is associated with many health benefits. 

My twenty plus years experience of working with thousands of clients has shown that wheatgrass’s nutrient rich contents  boosts immunity, kills harmful bacteria in the digestive system, and rids the body of toxic wastes.

I have seen wheatgrass’s positive effects on treatment for cancer and chemotherapy side effects, cirrhosis, anemia, diabetes, infections internal and external, ulcerative colitis, and joint pain, among other dozens of health concerns. However, there are few research studies about wheatgrass, so it’s difficult to assess such health claims.

Wheatgrass is safe to drink as long as you understand that in soe instances it  may cause nausea. This doesn’t usually happen, but it may. If you feel nauseated after drinking the wheatgrass, cutback on the amount you drink, do this until the nausea stops, then slowly increase the amount you’re drinking.

 Most of us drink wheatgrass that is grown in soil  and we drink it raw with a lemon chaser, but with the popularity of smoothies and the hectic schedules most people keep we are seeing more of our clients and friends simply adding wheatgrass to their morning or afternoon smoothies. It’s important to make sure the wheatgrass you are drinking is not contaminated with bacteria or mold. The best way to insure that is safe to drink is to grow your own, or buy it fresh from a trusted well thought of source.

If you’re pregnant or breast-feeding, talk to your health care provider before drinking wheatgrass.

I believe wheatgrass is amazing and can play a great part in ensuring your health, healing  and happiness, but remember it isn’t a miracle cure and should be an adjunct to a healthy diet that includes plenty of raw fresh fruits and vegetables. 

Blessing’s to you, your family and friends, Dr. Bobby

Dairy and Gluten Free Coconut Yogurt

Ingredients Instruction

  1. 4 cups young baby coconut meat – You can buy young baby coconuts at most Asian markets. These are sometimes called Thai Coconuts
  2.  1 1/2 cups of  the baby coconut water –  You can enjoy drinking the remaining coconut water leftover from opening your coconuts
  3. 1/4 cup of rejuvelac – If you do not have rejuvelac break open 2-3 pro-biotic capsules and use them in-place of the rejuvelac
  • Put all your ingredients in to your blender and blend till smooth, usually about 1 minute at high speed.
  • Pour in to a bowl and place in your dehydrator. Set you temp to 105 degrees and set your time for 4 hours, or until the mixture has the fluffy  texture of homemade yogurt. You can alway set the mixture outside if its warm or in the oven at 200 degrees with the door cracked.

Refrigerate for 2 hours, then enjoy alone or with your favorite fruit or berries.  Blending in your fruit or berries creates amazing fruit smoothies.  I promise, once you make your own vegan coconut yogurt you will not go back to dairy based yogurts.

Coconut Yogurt Benefits

  • Gluten-free
  • Sugar-free
  • Vegan
  • Paleo
  • Fermented live cultures
  • Aids digestive health.
  • Protects from infections 
  • May reduce the risk for colon cancer 
  • Lowers serum cholesterol
  • Good source of minerals, vitamins, dietary fiber
  • Enhances the immune system providing up regulated protection from certain viruses and bacteria.

If you would like more information on probiotic foods, email me and I will send you more information.

Happy 4th of July. Sending Love and Blessings,

Bobby

Being Vegetarian Compared to Raw Foodist

Is there a difference between vegetarian and raw food diets? A raw foodist is a vegetarian, but one who generally is not going to cook his vegetables or fruits. A vegetarian is someone who simply doesn’t eat meat, fish or poultry, but only consumes vegetables, pasta, and rice. A vegetarian might eat meatless spaghetti sauce or order onion rings in a restaurant. (Not the healthiest choice, but sometimes it’s hard to find something to eat in a restaurant if you’re vegetarian – even harder if you’re a raw foodist.)

RELATED: What Does It Mean To Eat Raw Foods?

There are different categories of vegetarians, like vegans, or fruitarians, and raw foodist is a category of vegetarianism. We haven’t seen anything about sushi being considered a raw food, but it is. Raw food, though, generally means eating raw, uncooked fruits, vegetables, dried fruits, seaweeds, etc.

But to be a raw food purist means raw broccoli, not steamed. To a vegetarian, someone committed to not eat meat or fish or animal products, steamed vegetables are just as good, although everyone would agree that steaming can take out nutrients from foods, rendering them less nutritious. A vegetarian might consume dairy or egg products; however a vegan will not consume any animal products at all. And a raw foodist is a vegan who consumes only uncooked, unprocessed raw foods.

Proponents of the raw diet believe that enzymes are the life force of a food and that every food contains its own perfect mix. These enzymes help us digest foods completely, without relying on our body to produce its own cocktail of digestive enzymes.

It is also thought that the cooking process destroys vitamins and minerals and that cooked foods not only take longer to digest, but they also allow partially digested fats, proteins and carbohydrates to clog up our gut and arteries.

Followers of a raw diet cite numerous health benefits, including:

  • increased energy levels
  • improved appearance of skin
  • improved digestion
  • weight loss
  • reduced risk of heart disease

FOR MORE INFORMATION DOWNLOAD THE EBOOK: Raw Foods Diet

Thank you to Healthy News Articles for posting this article. The above link is my way of saying thank you to you and our readers. Blessings, Dr. Bobby.
%d