Amazing Power of Live Green Foods

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Amazing Power of Live Green Foods JoAnn Guest Dec 11, 2004 20:03 PST

Amazing Power of Live Green Foods

http://ahha.org/articles/dordoni.htm

 

One common denominator that researchers have found in fully 95% of

people with diseases is a non-nutritious diet. We've all heard it a

million times, but just because it has become a cliché doesn't mean it

isn't still true: in the long run, we really are what we eat.

 

And, believe it or not, the road to disease can be altered and

incubation cycles disrupted simply by consuming living foods (uncooked,

non-pasteurized, minimally processed, live-enzyme containing fruits,

vegetables, nuts, and seeds) and green foods. In fact, green foods alone

have the capability of reversing the trend toward disease.

 

So, what are green foods? They're that stuff we baby boomers have been

hearing about since we were little kids: deep green leafy vegetables.

Not vitamins or medicines, just deep green leafy vegetables. Grandma

knew what she was talking about when she told us to eat our spinach so

we could grow up to be strong like Popeye.

 

The power of the nutrients in deep green leafy vegetables to heal and

rejuvenate a body is unmatched by any combination of synthetic medicines

or supplements.

 

Green foods contain chlorophyll, the same green pigment found in plants.

In case you've forgotten your high-school biology, chlorophyll is what

makes life on earth possible. The oxygen we breathe comes from the

chlorophyll in plants. To bring it down to its most simple terms: no

chlorophyll, no human life.

 

Chlorophyll is identical to human blood with one exception: the center

element in chlorophyll is magnesium, whereas the center element in blood

is iron.

 

Some researchers claim that chlorophyll has the ability to release

magnesium from its center and absorb iron, and thus become hemoglobin.

 

Chlorophyll literally becomes human blood. More blood means our body has

more ability to disburse oxygen!

 

Chlorophyll not only increases oxygen levels throughout the body,

including the extremities, it also releases carbon dioxide, which helps

prevent disease incubation.

 

Green foods take carbon dioxide and carbon monoxide, the toxic

byproducts of our breathing in heat and pollution, and convert them into

oxygen.

 

So it's a simple equation: green foods = oxygen = the most powerful tool

we have for disease prevention and recovery.

 

Even the side effects are positive.

 

Not only do green foods have heavy concentrations of chlorophyll that

oxygenate the body, they also have " enzymes " that rejuvenate and are

responsible for virtually every chemical reaction at the cellular level.

 

 

When we increase our food's digestibility, we increase the speed with

which it is eliminated from our bodies, which, in turn, helps eliminate

illness. Here's why: as undigested food goes through the intestinal

system, it turns to waste, attaches itself to the intestinal wall

(sometimes hiding in little pockets) and becomes toxic. Toxic waste is

essentially slow-acting poison to the human body.

 

When we start eating green foods, with their rich digestive as well as

antioxidant enzymes, those toxins that have built up over the years (or

decades) begin to slough off from their hiding places and evacuate.

Once they're voided, the foods we subsequently eat will be fully

digested and fully eliminated. In other words, our guts will feel

better, our digestive tract will work better, and our calories will turn

more to energy than fat.

 

Besides digestive enzymes, green foods also contain potassium and cell

salts, which encourage the normal elimination process.

 

We all know we need fiber to help avoid or correct constipation, but

the recent trend of relying solely on fiber is actually

counterproductive.

Fiber is bulky; too much bulk can literally stretch the intestines out

of shape and, thus, out of proper functioning.

 

Potassium, on the other hand, causes the bowel to contract, while sodium

causes it to expand. Aha! A pattern of logic: eating green food abundant

in potassium and cell salts will cause your intestines to contract and

expand, which will gently squeeze the bowel material downwards and . . .

viola! Daily, easy elimination.

 

Does it get any better than that?

Well, actually, yes, it does.

 

Let's face it: over-acidity is a rampant problem in America. In fact,

based on the abundance of TV commercials for antacids, it seems just

about everybody in the country has acid indigestion.

 

What you may not realize, however, is that an overly acidic body is just

courting illness or disease. On the scale where human blood must have a

pH of 7.4 to be considered healthy and everything above seven is

alkaline while everything below is acidic, most of us gobbling Tums¨ and

Rolaids¨ probably fall somewhere between five and six. Not good.

 

The ability to alkalize our body is one of the most powerful and

important ways of interrupting carcinogenic incubations.

 

Deep green leafy vegetables have that ability! They alkalize the body, a

distinct difference from the effect of an antacid, which neutralizes

digestive acids, often for hours.

 

Consider this: you have pizza for lunch, get heartburn, pop an antacid.

Later, when you eat another one of those hard-on-the-stomach

combinations you enjoy so much -- like a fast-food burger or even

homemade meat and potatoes -- those neutralized digestive acids are

still unavailable to go to work. Your body hadn't digested lunch because

you neutralized your digestive acids, and now it also can't digest

dinner.

 

The entire day's food joins the accumulation you've already got sitting

in your gut, and the whole mess festers. More acid indigestion,

requiring more antacids, leading to more poison in your system, creating

a more disease-friendly environment.

 

Given enough time: gastroesophageal reflux, diverticulitis, cancer.

 

Green foods, on the other hand, are not only easily digested, they raise

the level of alkalinity in the body to counteract the acidity, all the

while helping to detach and flush out any built-up toxins. No surgery,

no laboratory-developed drug, no chemically treated supplement can get

your digestive tract back on track as easily and effectively as dark

green leafy vegetables.

 

So, eat your spinach. Nibble on your broccoli. Chomp on your celery and

enjoy your kale and lettuce and leaks and scallions.

 

And with every bite, remember: you're taking a step toward protecting

yourself against cancer, heart disease, emphysema, diverticulitis,

adult-onset diabetes, and many other health problems.

 

In a society that is at once overweight and malnourished, green foods

are the best, easiest and most natural weapon we have in the fight to

prevent and reverse the trend toward disease.

 

 

 

 

Bera Dordoni, N.D. is author of I Have a Choice?!, editor of " What's

That You're Talking About, " an online products-review column, and has

her own line of herbal detoxification formulations. She directs BASTIS

Foundation's Vitality Program, and conducts vitality workshops at

hospitals, wellness retreats, national health conventions and expos.

 

She counsels patients suffering from cancer, heart disease,

fibromyalgia, chronic-fatigue syndrome, multiple sclerosis, arthritis,

allergies, obesity and other disabling and life-threatening illnesses.

You can contact Dr. Bera at (505) 867-5616 or through the BASTIS

Foundation website at www.bastis.org.

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html