The Hidden Influence

[Guest guest]

One of the most important

areas in the field of Nutrition is the subject of grains, seeds, tree nuts and

beans, but especially grains. This

is one area that has been grossly misunderstood by many in the Naturopathic

field for quite some time. Many

health food stores and authors of recipe books are ignorant of this data. After reading this article, you will

understand why so many Americans are overweight and unhealthy.

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You can take a kernel of

Spelt, or Hard Red Winter Wheat, Rye, or Barley, or any other grain, and place

it on your dining room table and leave it there for the next five years. Do you know, it won’t rot or decompose

one little bit? They’ve even found

grain in the pyramids over 2000 years old and when water was added, some of the

kernels actually started to grow.

 

This is an amazing

fact. But, why is this???

 

Well - all grains, seeds,

tree nuts, and most beans have in them a biochemical (bio = life) agent called

an enzyme inhibitor.

 

What is this??? And what is an enzyme???

 

Simply speaking, an

enzyme is a substance similar to a protein that allows nourishment to easily

move around and feed the entire body.

Furthermore, enzymes are catalysts that allow biochemical changes to

occur in your system. There are

literally thousands of different kinds of enzymes and they allow every organ

and gland in the body to be in communication with each other.

 

I’ll give you an example. Let’s say that your Liver receives some enzymes from some

food you’ve just eaten. It will

convert those enzymes into a different enzyme, and use this newly created

enzyme to communicate and send some nourishment to your Pancreas. Your Pancreas then takes this enzyme it

just received from the Liver, converts it into a totally different enzyme and

uses this one to communicate with and nourish the Spleen. And so on, and so on! This happens throughout the entire

body, and even organs and glands like the uterus; ovaries, testes and the

adrenals have their own enzyme usage and enzyme production.

 

So what is an enzyme

inhibitor???

 

Inhibit means “stop”, so

an enzyme inhibitor is an ingredient found in all grains, seeds, tree nuts, and

beans, and these stop enzyme activity from happening. Their main purpose is to preserve these foods until the right

condition exists where they can now grow into a parent plant. It’s nature’s way of preserving the

life force for the purpose of future plant reproduction. The main ingredient that triggers that

“right” condition where the seed will start growing is Water.

 

But what happens when we

eat foods that have these enzyme inhibitors in them???

 

You got it! Go to the head of the class. They begin stopping the natural enzyme

activity in our bodies. These

foods are very difficult to digest and actually stop the enzyme action that is

supposed to be happening naturally.

This means, that every time you eat pasta, bread, cake, cereal, and all

other grain products that are not made from “sprouted grains”, you are slowing

down the communication processes throughout the entire body, and are therefore

suppressing the body’s ability to function at peak performance. The same data applies when it comes to

seeds, tree nuts, and most beans.

Enzyme inhibitors exist in all of these foods, but they exist in the

greatest quantity in grains. This

explains the latest craze where everyone and their grandmother are diagnosed

with gluten intolerance. It is not

gluten that the body finds intolerable, but the lack of the body’s ability to

process gluten due to the enzyme inhibitors.

 

Does this mean we need to

knock off all of these foods because they’re bad for us???

 

Absolutely not! On the contrary! It just means we have to prepare them

correctly so that the enzyme inhibitors are no longer present. Grains, seeds, tree nuts and beans are

some of the most perfect foods when prepared correctly. They are very high in assimilable amino

acids (proteins) once the enzyme inhibitors are gone. Used properly they are extremely rich in the exact kinds of

enzymes our bodies need to keep us in good physical condition.

 

So – how does one go

about getting rid of enzyme inhibitors???

 

 

The answer to this is

very simple. SPROUTING! You soak these foods in water for 6 to 12 hours depending on

the food. The water sends them

into “sprout” mode or in other words starts the germination process. Then you drain the water and

rinse the sprouts 2 to 4 times over the next 12 hours. The entire process of completely

removing all enzyme inhibitors

takes a total of 24 hours. Read

on, as I’m going to get into this a little deeper.

 

Some of the problems

encountered by ingesting enzyme inhibitors are: Obesity, Lethargy, Gas, Bloating, High Blood Pressure,

Gastrointestinal difficulties, an enlarged Pancreas, Diabetes initiation,

destruction of the body’s own natural production of enzymes and an overall

general condition of poor health.

I have even observed all of the mental symptoms associated with the

bogus psychiatric diseases ADD and ADHD.

 

From my research, it is

obvious that there are many associated negative effects as well. I have concluded that meat protein will

tend to clog in the presence of enzyme inhibitors becoming less utilizable,

while animal fats concentrate and raise cholesterol as well as triglyceride

levels.

 

Do you see how all the

different levels of nutrition dovetail with each other? What an amazing system?

 

An awesome discovery

you’ll make when you get into sprouting is how great everything tastes! When you place those sunflower seeds

into that sprouting jar, add water and let them soak for 8 hours, the

germination process starts. Empty

the water at the end of 8 hours and place the jar on a 45 degree angle out of

direct sunlight and in a place where it can drain for the next 12 to 16 hours. Your sprouts need air circulation so be

sure that the seeds do not cover more than half of the jar lid opening. Sprouts should be rinsed 2 to 4 times

during this 12 to 16 hours and returned to the position described above. At the end of the 24 hour period, drain

sprouts well and spread them on unbleached paper towels on a cookie sheet and

let dry. The enzyme inhibitors are

gone and you’ll have a taste treat you’ve never had before. These seeds are now bursting with

flavor! Sprouting makes all grains

fully utilizable and the only bread you eat should be made from sprouted grains

– Ezekiel or Manna.

 

A great book to read

which has all the charts on germination time for the various foods is: “Dining in the Raw” by Rita Romano,

published by Kensington Books.

Additionally, read the article written by Valorie Shillington entitled

“How to Grow your own Sprouts”.

 

The above information

will put your family on the road to health. It is very powerful.

Use it!

 

Yours in Knowledge,

Health and Freedom,

 

Ian

“Doc” Shillington N.D.

2002, 2006

by Ian Shillington N.D.

All rights reserved.

 

 

 

 

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The   Hidden   Influence

 

 

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