Easy Raw Food Diet Recipes

Eating For Energy The Ultimate Energy Diet

Eating for Energy is a natural nutrition program based around eating more plant-based whole foods (preferably raw) which combines science, natural health principles, and how-to dietary guidelines for increasing your energy, preventing disease, losing weight, and bettering your health. It comes fully loaded with 120 raw food recipes that take less than 10 minutes to prepare and a 12-week meal plan that makes it easy to follow. The secret is in its simplicity. All of the nutrition principles have been perfected to work in the most harmonious way with your body to a) explode your energy, b) stimulate fat loss, and c) prevent disease in the most effective and simple manner possible. Every single day, every single meal, every single thing you do on this program is for a very specific reason that contributes to the overall energy-boosting and health improvement effects of the program. Simply put, when you learn how to unlock your body's natural vitality and healing mechanisms, the strategic and synergistic results are profound. And that's exactly what Eating for Energy does. Continue reading...

Eating For Energy The Ultimate Energy Diet Overview


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My Eating For Energy The Ultimate Energy Diet Review

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Raw Food Made Fun, Easy and Beautiful

This cookbook created by Jonny Freesh is filled with 63 delicious raw recipes, both sweet and savory. Even if you are new to raw food, you will find the inspiring and easy to follow. Even a complete beginner will be able to pick out any recipe in this book, make it for their family, and blow them away with the impressive combination of taste and healthiness. If youve been looking for a way to get started with Raw Food in your kitchen, or perhaps expand your bag of tricks, youll find what you need inside this e-book.

Raw Food Made Fun Easy and Beautiful Overview

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Author: Jonny Freesh
Official Website: jonnyfreesh.com
Price: $11.00

Total Amounts Of Antioxidants In Foods

Plant-based foods1 referred to the antioxidant food table published as an electronic supplement to the paper by Carlsen et al. (2010) for the FRAP results on all 3139 products analyzed. The updated database is available online at www.blomhoff.no (link to Scientific Online Material). The categories Spices and herbs, Herbal traditional plant medicine, and Vitamin and dietary supplements include the most antioxidant-rich products analyzed in the study. The categories Berries and berry products, Fruit and fruit juices, Nuts and seeds, Breakfast cereals, Chocolate and sweets, Beverages, and Vegetables and vegetable products include most of the common foods and beverages which have medium to high antioxidant values. We find that plant-based foods are generally higher in antioxidant content than animal-based and mixed food products, with median antioxidant values of 0.88, 0.10, and 0.31 mmol 100 g, respectively. Furthermore, the 75th percentile of plant-based foods is 4.11 mmol 100 g,...

Income and urbanization levels affect the mix of foods consumed in different countries

Consumers in many high-income countries have an increased demand for uncooked foods with perceived enhanced nutritional value, such as fresh fruits and vegetables, even though cooked or processed versions may pose lower food safety risks. In the United States, per capita consumption of fresh fruits and vegetables increased almost 26 per cent between 1980 and 2003 (256.5 pounds to 322.3 pounds) (ERS, 2005). Meanwhile, over the past two decades, fruit and vegetable imports have more than doubled by weight (Jerardo, 2004). Perhaps partly as a result of dietary changes and increased imports, produce has taken on a more prominent role in reported foodborne illness outbreaks in the United States. An increasing proportion of all reported foodborne outbreaks with a known food item have been linked to produce - increasing from 0.7 in the 1970s to 6 in the 1990s (Sivapalasingam et al, 2004).

Steps to Restore Health

Focus on living food versus processed, over-cooked, and chemically altered wannabe foods. Clean machines work better drink water from a pure source. Start your day with a minimum of one measured quart bottle as a part of your wardrobe. Begin a regular oxygen stimulating exercise routine such as aerobics, walking, weight training, elastic bands, machines, or hand weights. Exercise keeps the frame toned and solid. Sleep a minimum of six to eight hours nightly. Getting to sleep before midnight is life enhancing. You do not want to depend on your second wind your immune system will be stressed.

Applications To Health Promotion And Disease Prevention

Studies into the antioxidant properties of soybeans have generally been conducted using the yellow seed-coat soybean. Isoflavons are commonly found in the yellow soybean cotyledons and hypocotyls. Antioxidants in the yellow seed coat have not been greatly investigated, as they were assumed to be unimportant. Black soybean seed coats, on the other hand, are rich in phenolic substances, in which secondary metabolites from plants are biologically active as antioxidants. It has been widely demonstrated that significant anti-oxidative activity in plant-based food is related to their polyphenol content. Polyphenols are divided into several categories, including flavonoids, isoflavons, flavonols, flavones, and anthocyanins. The black soybean seed coat contains anthocyanins. This class of polyphenol is a water-soluble pigment responsible for the black, red, and blue color of the plants, and well known as having considerable pharmaceutical activity. The chemical structure of anthocyanin is...

Physiological Effects of Isolated and Synthetic Fibers

This section summarizes the fibers for which there is a sufficient database that documents their beneficial physiological human effects, which is the rationale for categorizing them as Functional Fibers. It is important to note that discussions on the potential benefits of what might eventually be classified as Functional Fibers should not be construed as endorsements of those fibers. While plant-based foods are a good source of Dietary Fiber, isolated or synthetic fibers have been developed for their use as food ingredients and because of their beneficial role in human health. In 1988 Health Canada published guidelines for what they considered to be novel fiber sources and food products containing them that could be labeled as a source of fiber in addition to those included in their 1985 definition (Health Canada, 1988). The rationale for these guidelines was that there were safety issues unique to novel sources of fiber, and if a product was represented as containing fiber, it...

Who is Guiding Your Ship

In the beginning of God's Word we are advised to eat living food with seed. My advice to you is to eat whole food such as broccoli, cabbage, green and yellow beans, squash, celery real food. Jesus also ate lamb, figs, fish, and bread. I suggest that even in your hectic life plan your meals ahead of time, focusing on the use of organic items. No plan is a plan to fail.

Sources of Composition Data

However, analytic data may not be available for all foods and nutrients of interest, and time and cost constraints may prohibit chemical analyses of these foods. In some cases, these values are left blank, and such missing values are assumed to be the same as zero values by most programs that calculate nutrient intakes. Because an appropriately estimated value for a nutrient is usually superior to a value of zero, several methods are used to derive such estimations. A frequent approach is to obtain data from the food composition table of another region or country. If the foods are of the same genus and species, then the nutrient profiles should be similar. Although variations can occur due to different cultivars within a species, as well as different conditions during growing, storage, and processing, such borrowed composition values are considered preferable to a missing value. Another approach to estimating nutrient profiles is to impute a value from a similar food that does have...

Historical Cultivation And Usage

Historically, AM was grown in temporary clearings in the forest along with other crops and the fruits are usually harvested from the wild when red in color (Lock et al., 1977). AM seeds have long been used in the cuisines of West and North Africa, where they were traditionally imported via caravan routes in a series of trans-shipments through the Sahara Desert to Europe. They were a very fashionable substitute for black pepper in 14th and 15th century Europe, especially in northern France, which was one of the most populous regions in Europe at that time. The seeds were used for flavoring sausages, and to give a fictitious strength to malt liquors, gin, and cordials. In the 18th century the importation of AM seeds to Great Britain collapsed after a Parliamentary Act forbade its use in malt liquor, aqua vitae, and cordials (Lock et al., 1977). AM seeds have also been used by people on certain diets, such as a raw-food diet, because they are less irritating to digest than black pepper....

Nutritional Considerations Reduction of Sodium Intake

Convenience foods (e.g., boxed products one would prepare at home), soups, and processed meats (e.g., sausage, ham, and other meat products), is often alarming. If there is not a nutrition label on a processed food product, one should assume sodium content is high. Canned products generally contain more sodium than fresh or frozen items, unless a product is specifically labeled as 'no salt added.' The consumption of fresh, unprocessed foods should be promoted.

Kellogg John Harvey MD 18521943

And toxins, Kellogg argued that only correct dieting can prevent disease (Kellogg 1896 19). It is the modern stomach that demands a modern cure for this formidable disease (Kellogg 1896 55). He provides a detailed list of what to do, including slow and regular chewing (Kellogg 1896 58) and the avoidance of substances like vinegar (because it is an alcoholic liquor 1896 112 ), too much sugar (1896 105), uncooked food (1896 96), and abundant use of fat. But, most importantly, Kellogg provides a detailed diet regimen for all people to follow to prevent or to cure dyspepsia. He begins with an aseptic dietry which advocates sterilized food prepared without milk or eggs, whole grains, fresh fruits raw, or cooked without sugar or with grains (Kellogg i896 227ff). Page upon page of proscriptive diets follow, all of which are intended to cure and prevent various forms of disease. In addition, all of Kellogg's diets focus on vegetarian diets, with the preparation or manufacture of the foods...

Changes in Mineral Composition of Food Induced by Industrialization and Urbanization

The concentrations of the major nutrients sodium, potassium, calcium, magnesium, and phosphorus in unprocessed foods vary within narrow limits, but in processed or cooked foods, where salt (NaCl) or additions of other sodium-containing ingredients are common, the concentration range of sodium is higher. A large proportion of processed food has salt added as more processed foods are eaten, the saltier the diet becomes. Table 4 shows that the corn in its original form contains a very small concentration of sodium but is rich in potassium. Once the grain is milled, fractionated, and processed to produce tortillas, then the nutrient composition alters. Potassium is also lost during the initial washing procedure. Limestone is added to release the niacin from its bound form this also induces a threefold increase in calcium content. Salt is not commonly added during tortilla preparation in the country, but a remarkable 70- to 200-fold increase is found in breakfast cereals and processed corn...

Individualized Approaches

Hypertensives can take steps to reduce their salt intake by modifying their diets. If these individuals come from societies where a substantial amount is eaten as discretionary salt then those responsible for adding salt to the cooking either in the home or in catering establishments need to be persuaded to take progressive measures to limit salt use and substitute herbs and other flavors. Individuals can also be asked to eliminate the addition of salt at the table but this can only make a minor contribution in most cases to reducing their salt intake. In theory it is possible for patients to select foods low in salt but this usually means selecting relatively unprocessed foods. Multimineral mixes may also be found to be more acceptable for use in households as these are a mix of different salts with, for example, the addition of potassium and calcium salts to the sodium chloride thereby both diluting the amount of sodium used and adding elements that counter the sodium's effects....

Vegetarian Eating Patterns

Numerous restrictions generally including avoidance of all meat, poultry, milk and eggs, but may consume fish in small amounts. Also avoid sugar and other refined sweeteners, foods that are members of the nightshade family (peppers, egg plant, tomatoes, and potatoes) and tropical fruits. Current variations of the diet are less restrictive than the versions of 30years ago, but deficiencies of energy, iron, calcium, vitamin B12, vitamin D, and other nutrients may still arise in weanlings, pregnant women, and young children if diets are nutritionally unplanned Avoidances include all animal products including meat, fish, poultry, eggs, and dairy products. Some vegans may also refuse to use any animal products in daily life. Without careful planning, energy, vitamins B12 and D, and bioavailable sources of iron may be low. Concentrated sources of energy-dense foods such as sugars and fats are helpful in increasing energy intakes. Vitamins B12 and D and calcium can be supplied from fortified...

Candida lusitaniae infection

Prevention Hands should be washed after using the toilet. Anyone with diarrhea should use a separate towel and washcloth and should not prepare food (especially uncooked food). Properly cooking chicken, pasteurizing milk, and chlorinating drinking water will kill the bacteria.

Inflammatory Disorders

Observations imply that reactive oxygen species may damage DNA, proteins, and lipids in vivo, thereby promoting development of various diseases, including cancer and CVD. Reactive oxygen species (ROS) are a partially reduced form of oxygen, and include the superoxide anion, hydrogen peroxide, and the highly reactive hydroxyl radical. These, and other ROS, are produced in various ways, such as during the course of normal aerobic metabolism, from activated phagocytes, during postischemic reperfusion, and from cigarette smoke, ionizing and ultraviolet (UV) radiation, drugs, and toxins (166-168). Oxidative damage to key biological sites is, therefore, a continuous and unavoidable physiological threat. An array of physiological antioxidants exists within the body to prevent production, inactivation, and removal of ROS, thus limiting oxidative damage. These antioxidants are of both endogenous and dietary origin. Plants contain many antioxidants, and diets rich in plant-based foods are known...

Fasting and Vegetarian Diets

Other potential mechanisms include the possible effect of a vegetarian diet on antioxidant status, or on other dietary practices frequently associated with vegetarianism. Plant-based foods are naturally high in antioxidant nutrients (vitamin C, vitamin E, and beta-carotene) and low serum antioxidant levels have been associated with an increased risk of developing RA, although the specific mechanism involved remains unknown. Certainly, RA is associated with increased production of reactive oxygen species these compounds seem to contribute to the inflammatory process, so a diet high in antioxidants could limit damage via their anti-inflammatory properties. While changes in fatty acid composition or antiox-idant status seem to be the most plausible explanations for the potential benefit of adhering to a vegetarian diet, there are other possible mechanisms as well. Fasting, for example, suppresses inflammation and frequently a period of fasting is recommended prior to initiating an...

Degradation Of Phytate In The Stomach And Small Intestine

Few studies have been performed to determine hydrolysis of phytate in the stomach. It is likely that consumption of raw plant foods may lead to some hydrolysis in the stomach, as the enzyme phytase is present, and in particular, cereal phytase activity increases when the pH is lowered. Investigating hydrolysis of inositol phosphates in the stomach of slaughtered pigs showed that approximately 50 of the feed InsP6 was hydrolyzed 51 . This hydrolysis was probably a result of activity of the native feed phytase, as raw barley was included in the feed. Lantzsch et al. 52 found little hydrolysis in the stomach of pigs in the absence of feed phytase. By removing some of the phosphate groups in the stomach, the inositol phosphates with a lower degree of phosphorylation formed are probably more easily hydrolyzed further by enzymes located in the intestine.

Dietary Antioxidants and Human Health

Plants produce a very impressive array of antioxi-dant compounds, including carotenoids, flavonoids, cinnamic acids, benzoic acids, folic acid, ascorbic acid, tocopherols, and tocotrienols, and plant-based foods are our major source of dietary antioxidants. Antioxidant compounds are concentrated in the

Minerals Metals and Microbial Content

Particular attention has been given to the germanium content of Ganoderma spp. Germanium was fifth highest in terms of concentration (489 Ag g) among minerals detected in Ganoderma fruit bodies collected from nature (48). This mineral is also present in the order of parts per billion in many plant-based foods including ginseng, aloes, and garlic (100). Germanium is not an essential element but, at low doses, has been ascribed immuno-potentiating, antitumor, antioxidant, and antimutagenic activities (32,101103). However, although the germanium content of G. lucidum has often been used to promote G. lucidum-based products, there is no firm evidence linking this element with specific health benefits associated with the mushroom.

Non Nutrient Antioxidants

Plant-based foods contain a multitude of antioxi-dants other than vitamin C and vitamin E. The two major classes of these other dietary-derived antioxidants are the carotenoids and the polypheno-lic flavonoids. There are hundreds of different car-otenoids and thousands of flavonoids, and these compounds give fruits, vegetables, teas, and herbs their wonderful colors in shades of red, orange, yellow, and purple. These compounds are synthesized exclusively in plants and have no known function in human metabolism. No deficiency state for either class of compounds has been identified in humans. Consequently, there is no recommended daily intake or agreed requirement for any of these compounds, and they are regarded as 'non-nutrients.' Nonetheless, there is evidence that diets rich in carotenoids and flavonoids are beneficial to health. For example, in a study of 1299 elderly people in the USA, those with diets rich in carote-noid-containing fruits and vegetables were found to have a...

Food Borne Infections during Pregnancy

Monocytogenes leads to flu-like symptoms, such as fever, muscle aches, and sometimes nausea or diarrhea. If the infection spreads to the nervous system, it may also cause headaches, stiff neck, confusion, loss of balance, or convulsions. The bacterium has been found in a variety of raw foods, including unpasteurized (raw) milk, uncooked meats, and vegetables, and in processed foods that become contaminated after processing, such as soft cheeses and cold cuts of meat. According to the Centers for Disease Control and Prevention, pregnant women in the United States are approximately 20 times more likely than other healthy adults to get lister-iosis and approximately one-third of listeriosis cases occur during pregnancy. The fetus and newborn are at greatest risk of this infection and its consequences can be severe, leading to miscarriage, stillbirth, and premature delivery or to meningitis in the newborn infant. When infection occurs during pregnancy, antibiotics given promptly to the...

Health Effects of Carbohydrates

Dietary carbohydrates are absorbed in their hex-ose form (glucose, fructose, galactose) and provide 15.6 kJg-1 (3.75 kcal g-1) of energy. Although sugars and polysaccharides provide similar amounts of energy, they differ in their physiological and metabolic properties. The effects of carbohydrate-containing foods on blood glucose levels during digestion and absorption are variable, depending on the type of dietary carbohydrate. Postprandial glucose response is reduced when glucose absorption is slow. Glycemic index (GI) is used for the quantification of blood glucose response after carbohydrate consumption. GI is the area under the curve of the blood glucose increase 2 h after carbohydrate ingestion of a set amount of a particular food (e.g., 50 g) compared to the blood glucose increase 2 h after ingestion of the same amount of a reference food (white bread or glucose). GI is influenced significantly by the carbohydrate types and physical determinants of digestion rate (intact versus...

The Observational View of Dietary Antioxidants

Vitamin C (ascorbic acid) and the lipophilic vitamin E. 'Vitamin E' is a group of eight lipid-soluble toco-pherols and tocotrienols however, the most widely studied form to date is a-tocopherol because it is the most abundant form in human plasma. Neither vitamin C nor vitamin E can be synthesized by humans, so they must be obtained in the diet, most coming from plant-based foods and oils. Deficiency of either of these vitamins is rare and can be prevented by the daily intake of a few milligrams of each. However, an adequate intake to prevent simple deficiency is unlikely to be sufficient for optimal health. Based on observational findings and experimental evidence that vitamin C and vitamin E protect key biological sites from oxidative damage in vitro, it has been suggested that there is a threshold of intake or plasma concentration for these antioxidants that confers minimum disease risk and promotes optimal health. The strength of the data supporting the health benefits of...

Dietary Recommendations for Fibromyalgia Patients

Don't worry you don't have to count calories Simply keeping track of what you eat, when you eat it, and how you feel in the hours afterward can help you greatly in identifying patterns in your eating and reactions to certain foods. This is especially important for those with fibromyalgia, whether weight loss is a desired goal or not. This habit will help you be more aware of food-induced sensations (GI disturbance, fatigue, cravings, etc.) and will help reinforce how great you feel when eating whole, unprocessed foods like vegetables and fruits. When eating out, add the name of the restaurant and

Dietary Recommendations for Increased Antioxidant Defense

Dietary recommendations that would result in increased antioxidant defense are not inconsistent with accepted recommendations for healthy eating. The recommendation to increase the consumption of plant-based foods and beverages is one that is widely perceived as health promoting, and the consistent and strong epidemiological links between high fruit and vegetable intake and the greater life expectancy seen in various groups worldwide whose diet is high in plant-based foods indicate that more emphasis should be given to this particular dietary recommendation. Vitamin C, vitamin E, various carotenoids, flavonoids, isoflavonoids, phenolic acids, organosul-fur compounds, folic acid, copper, zinc, and selenium are all important for antioxidant defense, and these are found in plant-based foods and beverages such as fruits, vegetables, nuts, seeds, teas, herbs, and wines. Dietary strategies for health promotion should be directed towards optimizing the consumption of these items.

Potential Health Effects Of Dietary Antioxidants

The highly reactive and bioactive phytochemical antioxidants are postulated to in part explain the protective effect of plant foods. An optimal mixture of different antioxidants with complementary mechanisms of action and different redox potentials is postulated to work in synergistic interactions. Still, it is not likely that all antioxidant-rich food items are good sources, or that all antioxidants provided in the diet are bioactive. Bioavailability differs greatly from one phytochemical to another, so the most antioxidant-rich food items in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. The antioxidants obtained from foods include many different molecular compounds and families with different chemical and biological properties that may affect absorption, transport, and excretion, cellular uptake and metabolism, and, eventually, their effects on oxidative stress in various cellular compartments. Biochemically active...

Skin Application of Food Prior to Food Challenges

There is one situation where direct application of food to the skin may be of practical value, and that is prior to a food challenge in a child in whom one fears an anaphylactic reaction. An example might be a 6-month-old infant with a history of a severe allergic reaction to egg. If the parents wish to see if the child has outgrown the allergy without directly administering egg and risking a violent reaction, a simple approach is to rub some raw egg white into the skin and observe the skin for a few minutes. If the skin application of egg in this way causes an urticarial reaction, then a gradual diminution and disappearance of this response during the succeeding months and years can probably be taken to indicate the development of tolerance, and a continuing brisk response to skin contact would constitute a deterrent to an oral challenge. However, this is only an approximate guide, and there are a number of possible reasons why such testing may give false-positive (e.g., using a raw...

Dietary Antioxidants

To date, research on dietary antioxidant micro-nutrients has concentrated mainly on vitamin C and vitamin E. This is likely to be because humans have an undoubted requirement for these antiox-idants, which we cannot synthesize and must obtain in regular adequate amounts from food. However, there are a plethora of other dietary antioxidants. Some or all of the thousands of car-otenoids, flavonoids, and phenolics found in plant-based foods, herbs, and beverages, such as teas and wines, may also be important for human health, although there are currently no RDis for these. Furthermore, while there are recommended intakes for vitamin C, vitamin E, and folic acid, these vary among countries, and there is currently no agreement as regards the 'optimal' intake for health. in addition, there is growing evidence that other dietary constituents with antioxidant properties, such as quercetin and catechins (found in teas, wines, apples, and onions), lycopene, lutein, and zeaxanthin (found in...


Friends, who will not know that they are eating healthy, plant-based food. These are all made with the goodness of soy The people who purchase these products are not all vegetarian. Many are health-conscious, mainstream consumers who are very interested in pursuing a healthier lifestyle. When questioned, these shoppers say they are interested in these alternatives and choose to prepare vegetarian meals at least part of the time because of the health benefits. Home cooks who are looking for ways to embrace healthy eating while making traditional-style meals have discovered that they can use these products without losing flavor, texture, or eye appeal. It is the addition of these new consumers to the plant-based foods market that is fueling the tremendous growth in this sector. And, while consumers have been driven to purchase plant-based products by reports of numerous health benefits associated with animal-free foods, one hidden benefit is the tendency to lose weight when eliminating...

Composition Of Nuts

Nuts are an energy-rich food that can provide up to 30 kJ per gram of nut. They are predominantly composed of fat, which can make up to 76 (in the case of macadamias) of this plant-based food (Table 8.1). Peanuts (also included in Table 8.1) are actually considered a legume but are consumed interchangeably with nuts in the American diet, and any reference to nuts in this review will include peanuts. The nut varieties that differ significantly from others are chestnuts and peanuts. Peanuts have higher protein content than other varieties, while chestnuts have a higher carbohydrate to fatty acid ratio. Most other nuts differ simply in their PUFA to MUFA ratio, with walnuts having the highest PUFA content. Although fat concentration in nuts is quite high, nut consumption is not harmful to health because the saturated fatty acid content is relatively low. Nuts are made up of mostly MUFAs and, in the case of walnuts, PUFAs. The PUFA content in walnuts is a combination of linoleic acid and...

Juice and Fiber

Fresh fruits and vegetables add enormous benefits to the human machine. Always think living food versus canned, frozen, or commercially prepared, vacuumed food and drink. Fresh rules A special note food (that is not organic) on conventional store shelves is often picked before it ripens naturally and has been gassed, sprayed, and waxed to enhance appearance. I prefer patients eat fresh, organic vegetables and fruits. The fiber is necessary to cleanse the colon. You also lower cholesterol by eating fiber because it gently scrapes and brushes the mineral-absorbing intestinal villi.

Skip the Milk

Substances derived from cow's milk are more difficult to digest. Protein in milk can create chronic allergies. Cow's milk has more calcium for cow bones and less phospholipids for brains. The million dollar question Where do cows get their calcium Ice cream, cottage cheese, yogurt, or milk No They eat hay, grass, and alfalfa. Now I don't want you to go out and graze in the field but eating living food does make sense.


Sources Rich sources are all dairy foods, fortified cereals and juices, and lofu set with calcium sulfate. Kale and chard arc more modest sources. Most plant-based foods contain much smaller amounts. The proportion that is absorbed from all sources strongly depends on vitamin D status (which increases calcium absorption and retention) and on phosphate, sodium, and animal protein intakes (excess decreases calcium absorption and retention).

Wigmore Ann 190994

O ne of the founders of the post-World War II raw-foods movement who advocated the health benefits of wheat-grass and other living foods, such as sprouts. She was an apostle of the nineteenth-century Christian vegetarian movements in the eighteenth and nineteenth centuries. At a time of deep despair, while reading her Bible she heard Jesus's call to become a minister and build my temples (Wigmore 1975 33). Her temples were not buildings but Wigmore's philosophy is based on the belief that all enzymes, vitamins, and minerals that the body needs to heal and maintain optimal health are found in natural foods in their original, uncooked state. She also incorporated forms of body hygiene, such as enemas with wheat-grass as methods that improved one's health. Wigmore coined the Living Foods Lifestyle , which quickly became known as the Wigmore Diet, the Raw Food Diet, the Anti-Aging Diet, the Detoxifying Diet, the Living Foods Diet, and the Wheatgrass Diet, among other names. Wigmore...

Losing Weight Quickly With the Raw Food Diet

Losing Weight Quickly With the Raw Food Diet

You definitely want to lose weight, but you have tried every fad diet in the book and still no results. how is it possible to quickly lose weight but still no results. how is it possible to quickly lose weight but still manage to be healthy at the same time? Learn more within this guide to help just that.

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