Re: Re: Diabetes and Blood Pressure

[Guest guest]

Rainbow Egret wrote:

Hi Don

We only use Celtic Sea Salt or Carl

does, I don't salt my food only in some recipes.

OK I am confused. How come in the

Master Cleanse maple syrup is used if it has not nutritional value?

Just eating a very large salad with

baby leaves, sorrell, baby endive (ohh they are bitter *pulls a face*),

celery, grape tomatos, cucumer, grated carrot, grated zuchinni,

homemade alfalfa and brown lentil sprouts, and sweet red banana

chillies.

Having much trouble getting through

it :-) too healthy :-)

Tracey

================================

Because at the time Stanley Burroughs brought out the Master Cleanse

most folks didn't have a clue about organic vs. inorganic vitamins and

minerals. Matter of fact a lot of them didn't know much about what

cooking does to our food and what cooked food does to the human body

either. All organic minerals have an enzyme attached which helps in

getting that mineral where it needs to be, inside the cells. Heat those

minerals and you lose the enzyme as it is driven off or cleaved from

the mineral molecule. I have included an article that goes into a

little bit about organic vs inorganic minerals. There is so much more

about what cooking does to food. Enjoy your salad. It is very healthy.

You might try a little lemon/EVOO on it with some fresh basil too.

Quite good that way.

he Dietary Usefulness of Inorganic vs.

Organic Minerals

Minerals are needed for the proper

composition of

body fluids, the formation of bone and blood and in the maintenance of

healthy nerve function. Minerals are needed for many functions. For

example, many vitamins and

enzymes cannot function without minerals. Many hormonal responses need

minerals to function. Therefore, a lack of minerals may lead to

immobilization of many metabolic functions in the body.

The best way to get minerals is from food.

Alarmingly, we know that foods

today seldom contain enough essential minerals and trace elements. It

is

estimated “that only 15 percent of the unfarmed (unused) mineral supply

remain in the soil after 100 years of traditional farming”. (Crawford,

p.

66). As a result health professionals recommend that we supplement with

minerals and trace elements to offset the lack of minerals in our

foods. However, we can easily become very confused within the broad

world of

supplemention, because of the different claims touting the benefits of

one mineral supplement over the other. Should the mineral in a

supplement

form be a chelate, malate, picolinate, collidal, fumarate, ascorbate,

etc....? Our answer to that question is very simple, “The best way to

get

minerals is from food!” The following paragraphs should explain why

when

it comes to minerals or any other nutrient, you should rely on whole

foods

to nourish your body.

First of all, it is important to explain

the terms inorganic or organic

mineral. The way elements in a compound are connected determines

whether

it is organic or inorganic. Here are some definitions:

When a mineral is chemically inorganic, it

means that its chemical

composition is without carbon. When a mineral is chemically organic, it

means that its chemical composition is with carbon.

When minerals are labeled agriculturally

inorganic, it means that the

food grown is tainted with chemical fertilizers. When the mineral

content

of food is labeled agriculturally organic, it means that the food

containing the minerals is grown without chemical fertilizers.

When a mineral is nutritionally inorganic,

it means that it is without any

organic (carbon-based) molecule. When a mineral is nutritionally

organic, it means that it is chelated or bound to organic molecules.

(Jensen, pp. 74-84)

Ted Morter in his book, Health and

Wellness , defines organic minerals as

easily broken apart and inorganic minerals as tightly held together (p.

62).

There is much controversy in the scientific community as to whether or

not

the body can utilize inorganic minerals in carrying out life processes.

However, the vast majority of the scientific community recognizes that

ONLY chemically and nutritionally organic food can adequately provide

substances, including minerals, that can be utilized by the body at the

cellular level (pp. 140-145).

As humans, there is only one way that we

can fully access minerals on a

cellular level and that is through the consumption of offerings from

the

plant kingdom. We do not possess the ability to perform photosynthesis,

therefore we must rely on the plant kingdom to prepare (chemically

assemble) our foods (ingredients). Plants, through the process of

photosynthesis attach enzymes to inorganic minerals found in soil or

water

and can make them living or organic minerals. In other words, the

attached enzymes act as a “passport” to assist the transfer of the

minerals into the cells of the human body and aid in the cells

utilization

of the delivered minerals. The key here is that the enzyme must be

active

and attached to the mineral in order for the body to utilize it.

Any form of processing nature’s foods

(such as pasteurization, cooking,

adding preservatives, etc.) breaks the bonds between the food

components

as well as destroys the enzymes. The result is inorganic or denatured

food components and thus inorganic food.

Raw foods have active enzymes and thus

directly assist the production of

life processes in the body. Because they have intact/active enzymes

they

are chemically organic. Enzymes are catalysts; in this case, the

catalysts are substances which help the body work more efficiently in

utilizing food for life maintaining purposes.

An example of an inorganic substance is

table salt. It is simply sodium

and chloride. No enzymes, thus it is enzymatically inactive and the

body

cannot use it. Our bodies cannot attach an enzyme to inorganic

substances

(minerals), except at great cost to our health.

Remember, it is only the plant kingdom,

through its various living and

developing processes, that can attach enzymes to inorganic substances

and

make them chemically bonded, active and organic.

The plant kingdom utilizes sunshine,

carbon dioxide, nitrogen, oxygen,

water and inorganic minerals in the process of photosynthesis to feed

itself and grow. The result is a living plant (food for our

consumption)

containing: Glucose, protein, fatty acids, minerals, enzymes, vitamins

and water. Eating fruits, vegetables, seaweeds, seeds and nuts daily as

staples in our diets will provide us with a set of usable nutrients

that

are reasonably complete for our needs.

Worried that you might not be getting

certain types of minerals? The

solution is for you to find foods that contain high amounts of those

minerals and make ”juice” out of those particular foods. This way you

are

getting chelated, assimilable and usable organic minerals the way

mother

nature intended us to have them.

References:

Crawford, Mark. (March, 1999). Minding Our

Minerals. Healthy & Natural

Journal.

Jensen, Bernard. (1973). Empty Harvest.

New York: Avery Publishing

Group Inc.

Morter, Ted. (2000). Health &

Wellness. Hollywood, Florida: Frederick

Fell Publishers, Inc.

This article courtesy of http://www.moleculeofhope.com

Hope this helps you some Tracey.

-- Peace, love and light,

Don "Quai" Eitner

"Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man."

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[Guest guest]

JJJ wrote:

> " Any form of processing nature’s foods (such as

>pasteurization, cooking, adding preservatives, etc.)

>breaks the bonds between the food components as well

>as destroys the enzymes. The result is inorganic or

>denatured food components and thus inorganic food. "

>____________________________________________________

>I think ingesting enzymes also denatures them since

>the stomach is quite acidic and full of unspecific

>proteases that chew up the enzymes into amino acids or

>peptides which are then absorbed into the blood

>through the intestinal wall. Native enzymes are huge

>and delicate molecules that aren't normally absorbed

>into the bloodstream intact. Ditto intact DNA

>molecules.

>

>The main objection I can see thus far to cooking food

>is that superheated fats/oils release a toxic compound

>(can't remember the name offhand) that is nasty to

>people.

>

>

==============================

It is possible you may be correct. However, I don't believe it denatures

them so much as it breaks them down into their component parts. Most

plant based enzymes have a wider pH range of activity than do animal

based enzymes and therefore do not denature in the digestive tract as do

animal based enzymes. The other main objection to cooked food is that

the human body reacts to it just like it does any poison. They call this

digestive leukocytosis. Another good reason is that there are no

beneficial nutrients in cooked foods. NONE!!!! Except maybe some

overheated fiber. The rest is just toxic waste that the human body

attempts to eliminate and in failing to do so the body will store it in

the cells, insterstitial fluid (ECM), tissues and organs leading to all

the congestive dis-eases that plague the majority of mankind today.

These are the objections I see to eating cooked, dead, devitalized foods

of any kind.

--

Peace, love and light,

Don " Quai " Eitner

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

--

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[Guest guest]

thissal@... wrote:

>

>

> >>The other main objection to cooked food is that

> the human body reacts to it just like it does any poison. They call

> this digestive leukocytosis. Another good reason is that there are no

> beneficial nutrients in cooked foods. NONE!!!! Except maybe some

> overheated fiber.<<

> __________________________________________________________

> Butta Waaaaaaaaaaaaaaaa

> Nooooooooooo!

> What if I used a natural heat to cook, like wood?

>

> Seriously, there are a few foods -- all beans, including string green

> beans, lentils, potatoes and bell peppers that taste absolutely awful

> when raw but are quite delicious when cooked. They also don't set too

> well -- strange kind of indigestion.

>

> I can understand and agree that all animal products as food are bad.

> I can also see the importance of not cooking fats/oils with dry heat

> -- so all sautéing in a little bit of oil is out. Dry roasted of any

> cooked nuts are also bad, and so is baking or broiling of most foods,

> but I don't see what is so bad about keeping some vegetables/beans as

> lightly steamed or even moderately steamed?

>

> Maybe I misunderstand since in your files under cleansing, you have

> the Dr. 's 3 day cleanse and mucusless diet and he suggests

> the following:

>

> " Regular meals can start off with a cup or bowl of potassium broth.

> ..............................you can prepare your own. You do this by

> simmering onions, celery, carrots, and potatoes (particularly the

> skin) in pure water until soft and soupy. "

================================

I agree that there are a few foods that just don't cut the mustard when

eaten raw. Guess that is why most raw foodists avoid them. Lentils,

however, are very good sprouted. I have eaten string beans raw and

rather prefer them that way myself. I also enjoy raw bell and sometimes

even a raw potato. But most beans don't sprout too well.

As for Dr. 's potassium broth, hmmm.... well all I can say is

he really didn't know much about organic vitamins and minerals and what

cooking does to them. I admit that it would be difficult to make a

potassium broth using only raw veggies, but I suppose it could be done.

Something to experiment with anyway. Maybe take all those ingredients

and blend the heck out of em with some distilled water and then strain

out the pulp. When came up with this cleanse the concept of

there being useful minerals in cooked foods was still widely accepted

and very little researched. Anyway, I can't fault Dr. for

his work as his cleanse does work. No doubt about it. Some cooked foods,

as in vegetables, can help to bring the body back closer to being in

harmony. When this occurs then the person can work on going raw, cause

sometimes going raw is just to intense for some people and they need a

transition diet to help them overcome the physical addiction and the

physical problems and ailments. Going all raw right now is one heck of a

detoxifier for someone who has never eaten raw and who has never eaten

much in the way of fruits and vegetables. I always suggest people to go

all raw as they will benefit from it greatly in all ways. I also tell

them to do it in small steps for the most part. It pretty much all

depends on where they are at physically, mentally and emotionally. I

would not suggest that someone live on a diet of cooked anything, even

Dr. 's potassium broth.

I have no problem with lightly steaming, my comment was on cooking, this

also includes regular steaming. Lightly steaming leaves the food mostly

raw but not totally. However, one is much better off not steaming at

all. But not everyone is ready for that. We have all spent the greater

part of our lives being fed dead, devitalized and processed foods ever

since momma stuck a spoon in our mouth. Is it any wonder so many of us

have such a difficult time with going totally raw or even with the

concept of going totally raw? I know my mother would not intentionally

poison me by feeding me food that wasn't good for me but she was not

aware of the dangers of processed foods and dead, devitalized cooked

foods. I was a very trusting baby and as I grew up I just knew this food

was good for me cause my momma has been feeding it to me forever it

seems. I too was ignorant. I am not ignorant anymore but I still

struggle with the " memories " , " comfort foods " , etc. In time I know I

will overcome this mental cravings as I have overcome the physical.

--

Peace, love and light,

Don " Quai " Eitner

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

--

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