Wednesday, 04. December 2019, Cabana, The Benefits of "Living Foods" and "Sprouting"
from 04. December 2019 - 18:30 till 20:00
0 people attending
Raw Food made Simple!
This class is about learning how to prepare delicious food that does not have to be cooked. I will give you quick and easy steps on how to create beautiful and healthy salad dressings with raw ingredients, herbs, and essential oils. Please make sure you come hungry!
Whats included in this class:
Gourmet Organic Salads with Sprouts and Enzyme Dressing
Why Enzymes are essential to your well-being
Secrets of sprouting made easy
How to create high enzyme salad dressings
Cooking without destroying your food
4 super easy recipes for busy people on the go!
Mark Twain wrote: "To eat is human, to digest divine."
We need enzymes to digest food. Our living body also needs enzymes for every other operation and chemical reaction to take place. Enzymes constitute the difference between life and death. Only living organisms can produce enzymes, but their capacity to make enzymes is limited and exhaustible.
Our body hosts two types of enzymes: metabolic enzymes, which run our bodies, and digestive enzymes, which participate in digesting our food. Only raw and living foods follow nature's design and come with their own food enzymes to aid digestion. They are responsible for the release of nutrients out of the foods we eat.
Dr. Edward Howell writes in his remarkable book Enzyme Nutrition that heat over 118° F kills enzymes. If food is cooked, it does not carry enzymes, and the body is forced to use up its own digestive enzymes.
Only living organisms, be it a human being, an animal, or a plant, possess enzymes. No one would ever argue that a dead person is the same as a living one just because the chemical composition of the body is the same. And yet we never think twice about allegations that cooked food is as good as raw food or better. The plant world possesses integrity and the "life factor." From an enzymatic approach, a picked up fruit or a cut off green is still alive, even though its own source of nourishment has been cut off. Seeds and nuts will reproduce if put into the soil, fruits will continue to ripen even after they have been picked from the tree, a vegetable--be it a carrot, onion, or potato--when put into the ground will sprout.
Enzymes are combinations of proteins, vitamins, and minerals in an active molecular form. Chemists are able to synthesize some of these nutrients, but they have not been able to "breathe life" into them. The "life factor" has never been and probably never will be re-created.
Enzymes are very particular. They cannot tolerate heat, microwave irradiation, or pasteurization. Cooking always removes or spoils the goodness of food. Cooked food points down to the grave because it is dead. Only humans apply heat to what they eat. Presently, humans apply heat to most of their food prior to consumption. Humans on average as a race, die at or below half their potential lifespan of chronic illness that is largely diet and lifestyle related. "You won't be surprised that diseases are innumerable--count the cooks." - Seneca (4 BC-AD 65), Epistles
Cooking is the most profound abuse of food. Cookbooks are full of recipes on how to smother the life out of a meal. The more creative they are in doing so, the more honor we attribute to the cooks. The concept of great cuisine is based on the opinion that plain fruits or vegetables are not appealing to the eye or satisfying to our palate.
Natural food is seen as an enemy. The less the dish reminds one of the original ingredients, the prouder the cooks become. Raw produce is treated not like the divine food but as something to be mutilated and manipulated. It is even called "from scratch," as if it is a second-class product needing an upgrade. And yet, man is not capable of producing even a simple meal without using the basic ingredients he did not make. The talent of the cook should be applied elsewhere because the basic fruits and vegetables he begins with are nutritionally superior to the most sophisticated creations he ends up with.
Traditional cooking alters the taste buds into being incapable of appreciating the flavor and taste of raw fruits and vegetables. We become more concerned with pleasing our perverted palate and satisfying our coarse sensation than with providing nourishment to our body.
By cooking our food, we are killing nutrients that keep us alive and healthy. After we grill or roast, bake or boil, sauté or stew, we produce some decadent matter with no nutritional value and only by using salt or sugar abundantly can we get it to pass our taste buds. All cooks rely on salt, sugar, and spices to have their creations appreciated. Cooking without spices is not appealing. Not surprisingly, spices were originally used to disguise decaying and decomposing food.
How delicious is a fresh apple! But we put it in an oven and it becomes a squashy, mushy, shriveled mass requiring a load of sugar so one can eat it. In cooking, the original colors of fruits and vegetables are dulled and the initial variety of flavors is altered. Make no mistake, the nutritional value is gone as well.
It is ironic, but not incidental, that fresh produce is used for decoration of this bland and dead food. We decorate this lifeless, tasteless, and shapeless mess with fresh green leaves and brightly colored veggies to deceive our eyes. We add spices to disguise the smell. We load it with sugar and salt to cheat our taste buds.
Many people find they cannot tolerate grains, seeds, nuts, and legumes, or products such as bread, cakes or bean dishes made from them. Do you suffer from indigestion, flatulence, heaviness and other maladies after eating them?
Grains/seeds and legumes/beans contain enzyme inhibitors, which keep them dormant until they are soaked and start to sprout. They also contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran, and a variety of toxins to protect them from being eaten by mammals, including humans. These enzyme inhibitors, phytic acid, and other toxins make dry grains, seeds and legumes indigestible. Phytic acid also reacts with many essential minerals, such as calcium, magnesium, copper, iron and especially zinc, and stops their absorption in your intestines.
Early humans did not evolve with grains or legumes as part of their diet. It is only in the last 10,000 years since the advent of agriculture, that humans have started to eat them. I emphasize that grains and legumes are a new food and that the human body has not fully adapted to digesting them. No other primates eat them.
Soaking neutralizes the enzyme inhibitors present in dry grains, seeds, and legumes, and starts the production of numerous beneficial enzymes. As they soak, the enzymes, Lactobacilli, and other helpful organisms break down and neutralize the phytic acid. As little as seven hours soaking in water removes most of the phytic acid. Soaking, fermenting and sprouting also breaks down gluten and other difficult-to-digest proteins into simpler components that are more easily absorbed. However, not all toxins are removed, with wheat and some legumes (see below) being the worst affected.
A diet with grains or legumes that have not been sprouted or soaked can lead to serious mineral deficiencies, bone loss, and digestive problems such as reflux, bloating, food allergies, irritable bowel, and other forms of weak digestion.
Bread and other products made from flour that has not been risen or soaked for at least seven hours have a similar effect. Most commercial bread, pastries, biscuits etc are made from un-soaked flour.
Commercially baked bread made from milled dry grains and fast acting yeast is prepared and baked in less than a few hours. No Lactobacilli are involved, only one strain of yeast is used, and the conditions are not suitable for neutralizing enzyme inhibitors and phytic acid. These breads are hard to digest.
Sprouts. The toxins in many legumes do not appear in their sprouts. Sprouts are a living, enzyme-rich food, natural and low in calories. Their vitamin A content will usually double, various B group vitamins will be 5 - 10 times higher, and vitamin C will increase by a similar order. Their protein content becomes easily digestible, and rich new nutrients such as enzymes and phytochemicals are created. They contain significant amounts of bio-available calcium, iron, and zinc.
The Benefits of "Living Foods" and "Sprouting", Cabana event
Eventhint.com is not a host of this event! Contact organizers here.
Eventhint.com is not a host of this event! Contact organizers here.