Raw Food Studies

Eating nothing but raw, plant-based foods is such a radical idea to some people that they sometimes inquire about the existence of clinical research that support such a lifestyle. While there seems to be a plethora of scientific studies that validate the health benefits of a plant based diet, less well known is the preponderance of evidence that argue the even greater health benefits of eating a raw food diet. Here are just a few notable examples of such research:

iStock_000082892541_Full

  1. Pottinger’s Cats. In 1932 Francis Pottinger, M.D. conducted a 10-year study on 900 cats to test the raw vs. cooked food diets. He divided the cats into two groups and fed the first group only raw foods and fed the second group the same exact same food only it was cooked. The first group of cats fed raw food remained healthy, had good bone structure and density, were playful, were easy to handle, and they produced healthy kittens year after year with ease. The second group of cats that were fed cooked food developed cancer, heart disease, arthritis, osteoporosis, glandular malfunctioning, kidney disease, sexual impotency, paralysis, skin diseases, allergies, pneumonia, difficulty in labor and severe irritability (making the cats difficult to handle.) The first generation of kittens born to the cooked food cats was ill or abnormal. The second generation was born either already diseased or dead. The experiment had to be terminated early because by the third generation the mothers were sterile! The excrement from the cooked food cats was so toxic that the plants fertilized with it were stunted and weak; whereas the plants grown in soil fertilized by the excrement of the raw food cats grew normally. Dr. Pottinger conducted similar tests on white mice. His results were identical to those in the cat experiment.
  2. Enzyme Nutrition. Starting in the 1930’s Dr. Edward Howell conducted 55 years of scientific research on humans on the subject of raw foods and enzyme depletion caused by eating cooked food over a lifetime. His groundbreaking studies revealed that enzymes are the catalysts for all biological processes and that life cannot exist without them. He also discovered that while raw, living foods are teaming with enzymes that cooking completely destroys them due to their sensitivity to heat. Enzymes within any given food make the digestion of that food possible. Eating cooked food not only denatures the food but also forces the body to steal metabolic enzymes in an attempt to digest the enzyme depleted food.  Dr. Howell was able to make a direct correlation between eating enzyme depleted cooked food and the onset of chronic degenerative disease in humans. Dr. Howell’s conclusion – many if not all, degenerative diseases that humans suffer and die from are caused by the excessive use of enzyme-deficient cooked and processed foods.
  3. Goldot. Lewis E. Cook, Jr. and Junko Yasui performed experiments comparing the effects of raw foods versus cooked foods in rats. The experiment involved three groups of rats. The first group was fed a diet of only raw foods. They grew into completely healthy specimens and never suffered any They grew rapidly, never became fat, reproduced with vigor and enthusiasm, and produced healthy offspring. They were always playful and affectionate. Upon an age equivalent to 80 human years they were put to death and autopsied. All their organs, glands and tissues appeared in perfect condition without any signs of aging or degeneration. The second group of rats was fed, from birth, diets of cooked foods. These rats became fat and were afflicted by the very same diseases afflicting present day society including: colds, fevers, pneumonia, poor eyesight, cataracts, heart disease, arthritis, cancer, etc. during the life-cycle of the second group, the rats exhibited vicious, nervous, and self-destructive behavior. They had to be separated to keep from killing each other. Their offspring were consistently ill and displayed the same behavioral characteristics as their parents. Most of the second group died prematurely from diseases or various epidemics which swept through the colony. Autopsies performed on this group revealed extensive degeneration in all the organs, glands, and tissues of their bodies. The third group of rats was fed a diet identical to the second group until they reached the equivalent human age of 40 years. They displayed the same symptoms of ill-health and self-destructive behavior as the second group. At the end of this time period, the rats were placed on a strict water fast for several days. Then they were fed the raw diet of the first group. This diet was alternated with periods of fasting. Within one month their health and behavior patterns changed dramatically. They became affectionate, playful and never became ill. Autopsies performed after the human equivalent of 80 human years indicated this group had reversed its degenerative tissue damage.
  4. Paul Kouchakoff of the Institute of Clinical Chemistry in Lausanne Switzerland reported in 1930 that the white blood cell count goes up dramatically when eating cooked food indicating its toxic effect on the body. However, the chemical makeup of blood does not change when consuming raw food.
  5. Sir Robert McCarrison in India conducted a study where he fed monkeys their usual diet, but in cooked form. The previously healthy monkeys all developed severe intestinal problems. The autopsies reveled gastric and intestinal ulcers. Subsequent experiments on rats and the Hunza people (generally considered to be the healthiest population in the world) McCarrison concluded that a natural, raw food diet and healthy bodily activity is the best defense against degenerative diseases.
  6. Stiner in Switzerland conducted a study where he fed guinea pigs their usual diet, but in cooked form. His previously healthy animals succumbed to numerous diseases including: anemia, scurvy, goiter, dental carries, glandular degeneration and arthritis.
  7. The Effect of Heat Treatment on the Nutritive Value of Milk for the Young Calf: The Effect of Ultra-High Temperature Treatment and of Pasteurization, British Medical Journal (Vol. 14, No. 10), 1960. This study entailed feeding calves their mother’s milk after it had been pasteurized. As a direct result of consuming this heat processed milk, 90% of the calves in the test died before reaching maturity.

By Brian Hetrich, Greenhouse Manager at Hippocrates Health Institute

Apple Pear Crumble

This wonderfully delicious treat is a special recipe from Cynthia, a Cafe apprentice from the Tree Of Life, Arizona. She has mastered the right balance of texture and sweetness that will satisfy anyone’s taste buds. A few ingredients and easy preparation make this recipe a keeper!

raw-apple-pear-crumble

Recipe

  • 2 cups soaked raisins
  • 3 cups soaked, dehydrated almonds
  • 2 tablespoons lemon juice
  • 1 tablespoons cinnamon
  • 1/2 tablespoon Pumpkin Spice to taste
  • 1 teaspoon stevia
  • Dash of salt

Add above ingredients to food processor and blend. Press half of mixture into a 8 x 11 pan.

Optional: To created varied texture, chop 1 cup soaked, dehydrated pecans and add to remaining nut/spice mixture.

Cut 5 apples and 5 pear into slices (soak in lemon water to retain color if using the next day).  Layer fruit and nut/spice mixture. Continue until all layers are finished. Top with whipped cream.

Whipped Cream

  • 2 peeled zucchini
  • 3 cups cashews
  • 1/2 cup almond milk
  • 1/2 dropper vanilla stevia

Blend above ingredients in food processor and add to top of dessert when serving.

Save Money by Making Your Own Dehydrated Food

Whether the economy is on an upswing, a downswing, or a steady side-to-side swing, there is never a good time to waste money.Yet the average American family wastes thousands of dollars a year on food they toss, because they let it sit on a shelf, in a freezer or a refrigerator for too long.
Dehydrated-Food

How much is lost? Recent studies say that the average American wastes 20 pounds of food a month, amounting to $1,350 to $2,275 annually for a family of four, according to CNN by way of the National Resources Defense Council.What could you do with that money? Take a vacation? Add it to a college fund? Save it for retirement? Anything would be better than throwing that money away.

You could head to the market every day, and only buy what you will use in 24 hours. But that sort of plan requires a lot of time and planning — and takes a toll on your gas budget. It also prevents you from taking advantages of sales and buying in bulk to save money.

This is why many people turn to food dehydrators. You can buy as much produce or meat as you’d like, and preserve it for months or even years to come. This means fewer trips to the market, and the ability to stock up on items when they are on sale, while consuming them at your own convenience.

You might think it would be easier to buy food that is already dehydrated and simply store it yourself. However, what did that food look like before it was dehydrated? How fresh was it? What kind of quality are you buying? Also, how was the food stored? What was done to ensure that it stays free from bacteria and away from sunlight, to reduce contamination and nutrient leakage?

When you make dehydrated food yourself, you know what sort of food you are getting and preserving. You know if it’s been kept free of moisture, oxygen and sunlight — probably because you sealed it in a high-quality mylar bag yourself. More importantly, you know you aren’t using any sort or preservatives that would affect the nutrition of the food and your overall well-being.

You also save a ton of money. When you buy already dehydrated food, you are paying for the fact that someone else bought food, used a dehydrator and paid workers — who probably have health insurance and other benefits. After all, every business needs to make a profit, and this every bag of dehydrated food you buy comes with a percentage of these costs as well as someone else’s profit.

When you do it yourself, when you cut out the middleman, you control the cost and your savings increase with each use. If you truly want to cut down on wasted food and save money, you can’t not have dehydrator in your kitchen.

Excalibur Food Dehydrators are available at www.upayanaturals.com.

Blog By Excalibur Food Dehydrators

I Thought Milk Was Supposed to be Good for Me?

I Thought Milk Was Supposed to be Good for Me?

cow_milkNo other animal in the wild drinks the milk of another species. No other animal in the wild drinks its’ own mother’s milk past the age of weaning. There are a number of reasons why drinking cow’s milk is not the best choice for humans. Here are just a few:

  • Cow’s milk protein is 85% casein which is potentially carcinogenic to humans. It is therefore a potential contributing cause of eczema, acne, kidney disease, arthritis, tooth decay, asthma, irritable bowels, sinus problems, chrons, colitis, MS, breast cancer, and prostate cancer.
  • Cow’s milk is rich in a simple sugar called lactose, or “milk sugar.” However, after infancy, many people lose their ability to digest lactose. The result is that undigested lactose travels to the large intestine where bacteria break this sugar down, producing anything from gas, to cramps, to diarrhea. Cow’s milk is either a contributing cause or the sole cause for many people’s intestinal problems.
  • Cow’s milk and other products (eggs, cheese, and yogurt) create an acid-ash in the body. This causes mucus in the nasal cavity and mucoid plaque in the digestive system. This also forces the body to leach calcium from bones and teeth to neutralize the acid which leads to osteoporosis and tooth decay.
  • Dairy cows at conventional factory farms are subjected to horrific living conditions and as a result their immune system is greatly weakened. To compensate for their ill health they are injected with antibiotics, which contaminates the milk we drink.
  • To increase milk production dairy cows are injected with steroids and hormones which puts them in a perpetual state of pregnancy. This also contaminates the milk we drink, reduces the nutrient content and creates pus in the milk.
  • Legally, there are allowed 135 million pus cells in one glass of milk.
  • Infants especially need mother’s milk because it boosts their immune system. Studies show that infants fed formula or cow’s milk are 80 percent more likely to develop diarrhea and 70 percent more likely to develop ear infections when compared with infants who are exclusively their mother’s breast fed.
  • Cow’s milk can cause colic in babies.
  • Cow’s milk may cause allergies and asthma.
  • Store bought milk is pasteurized which destroys most of the nutritional content.
  • Humans have a difficult time absorbing the calcium in cow’s milk.

The age which children lose their ability to digest lactose varies. Well over half the world’s population is lactose-intolerant. Some races tend to lose the lactase enzyme earlier in life than others. Human breast milk provides a child with the mother’s antibodies, and those antibodies are very protective when it comes to infectious illnesses. Conversely, cow’s milk or infant formula is devoid of these protective agents. White blood cells called macrophages can be passed from mother to child through breast milk. These macrophages provide useful immune functions while in the child’s intestinal system. Human breast milk also contains a compound called lactoferrin. This agent tends to block the growth of E. Coli in the intestine. For these reasons and others many people choose to breast feed until their child is two years of age.

A great alternative to cow’s milk is milk made from raw nuts such as almonds, brazil nuts or sprouted buckwheat groats. These nut milks taste great and are high in protein, calcium and many other high quality nutrients without the risks associated with consuming casein.

It is easy to make almond milk at home. In a blender add 1 cup of raw almonds to four cups of filtered water. Blend at high speed for one minute. Pour the mixture into a nut milk bag and strain into a bowl. You can use more or less water to make your milk thicker like whole milk or thinner like skim milk. You can also save the pulp for use in other recipes such as making dehydrated flax crackers.

nut bag

 

Written By Hippocrates Health Institute