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Thought this was good reading for those who are struggling or who may need a little reminder.

 

http://www.seedcuisine.com/benefits.php

 

 

 

 

 

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Health Benefits of Raw Food

Click here for our Nutritional FAQ, compiled by Seed Live Cuisine’s Medical Advisor, Dr. Richard DeAndrea, MD, ND. Raw Food — An Ancient Prescription for Vitality and Healing

The applied use of 'raw food' (a.k.a. 'live food') for creating health and vitality dates back at least several thousand years. The great mathematician and teacher, Pythagoras, who lived circa 500 B.C., used raw foods to heal people with poor digestion and other maladies. A few hundred years later, the Essenes, who established communities in the area known today as the Middle East, were said to eat primarily live foods and were reported by historians to live an average of 120 years. In more modern times, the use of live foods for nutritional healing has had a strong foundation of medical support. One of the first clinics to adopt a raw-food-for-health approach was the Bircher-Benner Clinic, started in 1897 in Zurich, Switzerland. Its founder, the world-famous Max Bircher-Benner, M.D., found that live foods healed his jaundice and inability to eat. In the early part of this century, another great physician, Max Gerson, M.D., used live foods for the healing of his own migraines, and then later for the supposedly incurable disease called lupus. In 1928, he was even able to cure Albert Schweitzer of diabetes and Schweitzer’s wife of tuberculosis with a live food diet. Nature’s Open Secret

The practice of eating whole, raw foods is practiced by all species on the planet, except for man and domesticated animals. Left to their own natural instincts, animals in the wild do not suffer from the kinds of degenerative diseases that humans eating a diet of cooked, processed foods do. Americans, who are the world leaders in cancer, heart disease, arthritis, obesity, high blood pressure, multiple sclerosis, mortality rates, miscarriages and birth deformities, eat more meat, more protein, and more cooked fat than any other nation. Dr. Kollath of the Karolinska Hospital in Stockholm found that when he put animals on a diet of cooked and processed foods similar to the regular Western diet, they began to age more quickly. They also developed chronic degenerative disease processes at an earlier age. The animals’ degenerative diseases resembled the very human diseases common in the Western industrialized world, such as osteoarthritis, osteoporosis, constipation, obesity, et cetera (farmers have long known that if you give raw potatoes to hogs they will not gain weight, but if you give them cooked potatoes they will gain weight). Those animals raised on raw foods did not suffer from these problems. The good news was that the poor health of the animals eating cooked food could be reversed. It couldn’t be done with megadoses of vitamin or mineral supplementation, however. The only thing that worked to reverse the aging process and bring the animals back to a normal state of health was to give them raw foods. In addition to the abundant vitamins and minerals in raw food, Dr. Kollath cited the high concentration of enzymes as the most powerful healing factor of the diet. The Enzyme Connection

Enzymes contain the power of the life force itself. They are not simply catalysts that make digestion and all metabolic processes work; they are living proteins that direct the life force into our basic biochemical and metabolic processes. Enzymes help transform and store energy, make active hormones, and participate in their own production cycle. They reduce pain and swelling from injury, enhance the immune system, clear the lymphatic system, and heal disease. They even help repair our DNA and RNA. Essentially, the higher the concentration of enzymes in an organism the greater the life force and the better the overall health of the organism. With age, under stress, or after illness, the amount of enzymes in our bodies decreases, while our bodies become less able to replenish their own stock. As this happens, it becomes more difficult to perform the tasks that keep the body healthy. Enzyme researchers like Dr. Troland of Harvard University believe that enzyme preservation is the key to longevity. The higher we keep our enzyme reserve, the better all aspects of our biological functioning will be, the more invigorated we'll feel, and the more slowly biological aging (and all of its degenerative components) will proceed. One of the most famous and well-documented cases of longevity resulting from a raw food diet was that of Shivapuri Baba, who lived to be 137 years old. At the age of 50, after living in the forest in India on just raw roots and tubers for 30 years, he went on a 35-year, world walking tour. He spent time with different spiritual, cultural, and political leaders, including four years with Queen Victoria in England. Born in 1826, he died in 1963. It was said that he ate raw foods up until a few years before his death, when he began to accept the cooked food of his visitors. According to first-hand accounts, at this point he began to lose his vitality and age noticeably. When we take in foods high in live enzymes, less of our own digestive enzymes need to be used, so we are able to conserve enzyme energy. Because raw foods (unlike cooked foods of any kind) are naturally loaded with exactly the right proportion of digestive and other enzymes, eating a live food diet is an excellent way to preserve the body’s own store, and to benefit from the well-being and vitality that high enzyme levels create. Seed Live Cuisine — The Synthesis of Taste and Perfect Health

We at Seed Live Cuisine have brought the raw food diet to its next stage of evolution. Wanting to create a cuisine that would be appreciated upon first taste for its delicate and extremely flavorful palate, Seed partner and Executive Chef, Lesa Carlson, has created a menu of gourmet recipes quite literally unlike any in the world. Admired by renowned food critics and customers alike, Lesa’s fine cuisine has opened the door for even the most refined palates to now completely enjoy the benefits of a raw food diet. As David Brindley, senior editor of Bon Appetit Magazine, puts it, 'I was impressed and delighted with the quality and taste of the food, the tremendous care of preparation and Lesa Carlson's creative genius in the kitchen. I would recommend [Lesa’s food] to anyone looking for a unique - and delicious - culinary adventure.'

At Seed Live Cuisine, we use exclusively certified organic ingredients whenever possible that contain no meat or dairy products whatsoever, and we never heat any of our food above 105º Fahrenheit (the temperature at which enzymes begin to die). We soak and sprout all of our seeds, nuts, and grains, which dramatically increases nutrients, and makes our food easier to digest by washing away naturally occurring enzyme inhibitors. And best of all, the food tastes great. We don’t believe that vitality and nutritional healing should require sacrifice. When you try our food, we know you'll agree!

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