Chef Johan's Raw & Tasty

Posts Tagged ‘health’

We’ve all seen a colony of ants. All those little workers rushing around doing their jobs. It seems so random, but they are each doing something very specific that needs to be done for the good of the whole colony.

That’s what I imagine enzymes to be like. Enzymes are really proteins – hard working proteins. They are catalysts that facilitate and speed up the different reactions in the body. One of the jobs of digestive enzymes is to help break down the large molecules of fats, proteins, carbohydrates, and other components of the foods we eat.

If you experience gas, bloating, irregular bowels, burping, or other digestive discomforts after eating, you may be feeling the consequences of not enough digestive enzymes. Having enough enzymes – all the different types – is key to good health. Food is your body’s fuel and incomplete digestion and assimilation of that fuel leads to mal-nourishment at the cellular level. If the cells aren’t healthy the whole body suffers.

Digestive enzymes are naturally produced within your body. We also get enzymes from raw foods. Many children are eating lots of processed food on a daily basis. Processed food, even the healthier versions, are lacking those essential enzymes, which are heat sensitive.

Including raw foods (foods that have not been heated above 118 degrees Fahrenheit) is important because the enzymes are still viable.

The average American diet is responsible for the development of chronic degenerative diseases such as heart disease, atherosclerosis, cancer, diabetes, stroke, etc. Why is diet so important for our health? Because the food (and supplements) we consume provide our cells the nutrients to survive and function. That’s why in holistic medicine we focus on the health of the gastro-intestinal (GI) tract, where the food is digested and assimilated into the body.

Throughout the GI tract, from the mouth through the intestines, enzymes are secreted from glands to help digest the fat, carbohydrates and proteins we eat. We also consume enzymes through RAW food. Enzymes are denatured (inactivated) by heat. So the enzymes in cooked food lose their function, which is to increase the rates of chemical reactions within the body.

“Although the body can manufacture enzymes,
the more you use your enzyme potential,
the faster it is going to run out…”
- Dr. Edward Howell (Noted Pioneer in the field of Enzyme Research)

Supporting our body with RAW food, supports our enzyme supply. Raw foods contain all the enzymes necessary for their own digestion. Eating too much processed and cooked food and too little live, raw food can result in enzyme deficiencies.

There is research to support the health benefits of enzymes, for example:
 Bromelain (an enzyme found in fresh pineapple) has been found to have anticoagulant and anti-inflammatory properties. Anti-inflammatory properties are huge since chronic inflammation has been linked to many diseases including allergies, asthma, heart disease, diabetes and cancer.

Very Important: Enzymes rely on vitamins and minerals to function properly.

“Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals. Many enzymes incorporate a single molecule of a trace mineral —such as copper, iron or zinc —without which the enzyme cannot function.”
Sally Fallon and Mary G. Enig, PhD

Source: http://www.nourishmd.com/

Sprouting takes a nut or seed that is dormant and brings it to life. You can watch as a food that has been sitting in a bag on a shelf for months begins to grow a little sprout and transforms. One of the easiest foods to sprout is buckwheat. Buckwheat becomes packed with live enzymes and vital nutrients when sprouted.

Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure.

Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.

This healing food is also rich in lecithin, making it a wonderful cholesterol balancerbecause lecithin soaks up “bad” cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.

Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.

How to Sprout Buckwheat

Place 1 1/2 Cups of buckwheat groats into a bowl and cover it with 2- 3 times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a gooey substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly. Spouts will form after a day or two.

Sprouted Buckwheat Breakfast Cereal

(serves 4)
2 cups of sprouted buckwheat
1 tablespoon of cinnamon powder
1 cup of chopped seasonal fruit (apple, orange, banana etc)
1/2 cup raisins
1 or 2 tablespoons of honey to taste
Mix all the ingredients in a large bowl and serve chilled.

Article Source: www.naturalnews.com

A refreshing summer salad

Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients

2 ripe but firm avocados, halved, peeled and cubed 
3 tablespoons lime juice
2 ripe but firm mangos, peeled and cubed 
1 jalapeño, stemmed, seeded and finely chopped 
Sea salt and freshly ground black pepper 
1 teaspoon grated lime zest 
1/4 teaspoon agave nectar 
2 tablespoons chopped cilantro, plus more for garnish 
3 tablespoons olive oil 
1 cup black beans, well drained (can be either sprouted, slow cooked, or left out)

Instructions

Combine all ingredients in large bowl, toss gently.  Garnish with cilantro.

Although we have been made to believe that soy is good for you, soy is not healthy.  Soy can inhibit thyroid function, increase estrogen in babies using soy formula, and mess up your digestion.  Soy is loaded with trypsin inhibitors, which prevent the proper digestion of protein, and phytic acid, which inhibits the absorption of minerals.  It also contains phytoestrogens which can increase estrogen hormone levels to dangerous levels.

When soy is fermented it’s chemical make up is changed and it is then digestible and non-toxic, so fermented soy products such as Miso and Tempeh are OK to eat.  Soy sauce although fermented is a special case since many of the sauces available are artificially made and most are full of MSG.  Buy and unpasteurized organic soy sauce such as Nama Shoyu when possible.  Tofu is not fermented and should be avoided.

Because of it’s abundance soy and soy products have made their way into most prepared processed foods on the supermarket shelves, including packaged organic meals.  Read the labels before you buy.

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“Food Matters is a must see for those looking to take control of their health.”
- John Gray, PhD, NY Times Best Selling Author of Men are from Mars, Women are from Venus

“Outstanding”
- John Robbins, author of Diet for A New America

“Anyone who is serious about their health needs to see this stunning film.”
- Christiane Northrup, MD, author of Mother-Daughter Wisdom, The Wisdom of Menopause and Women’s Bodies, Women’s Wisdom

“This eye-opening documentary is important to anyone who has ever taken the safety of our nation’s food supply for granted. ‘Food Matters’ is destined to be a classic.”
- Jordan Rubin, NY Times Best Selling Author of The Maker’s Diet

“Food Matters has a very inspirational message to everyone. It will transform your approach to your food and to your life.”
- Marie Diamond, Feng Shui Master featured in The Secret, www.MarieDiamond.com

“If you’re looking for a way to treat disease naturally, then Food Matters is a great place to start”
- Marci Shimoff, NY Times bestselling author of Happy for No Reason and featured teacher in The Secret

“YES! Food Matters! This riveting, inspiring film is a giant step forward in awakening people’s consciousness about what we are putting into our bodies and how we are nourishing ourselves and our planet.”
- Alissa Cohen, Author of Living on Live Food

“What you put into your mouth is more important to your health and well-being than most can possibly realize. Food Matters is a riveting and informative film that will help you understand just how important whole foods really are to your well-being.”
- Mike Anderson, author of The Rave Diet & Lifestyle

“Food Matters makes it very clear that we have to clean up our dirty act!”
- Jeff Nelson, VegSource.com