Introduction:
In today's modern world of processed, refined and preserved foods which statistics say account for about 60-75%
of foods consumed by most modern societies, the truth woven into Hippocrates statement above seems unrealistic.
This of course is only true of we choose to accept the superficial conditioning of this world that such denatured food
is normal and adequate to sustain human health, and insist on conforming to the traditions, philosophies and standards
regarding what balanced diet is which in reality, is a departure from
what is biologically correct for human health
and well-being.
Statistics from the American Journal of Clinical Nutrition state that 65% of Western populations are undernourished.
Study after study has repeatedly shown that modern civilizations are deficient in most basic nutrients.
These are essential elements for maintaining proper physiological
function and health, and are the primary reason for
our premature
degeneration. We need to seriously take a look at the way we feed our
bodies and what we are feeding
into them if we are to begin to
positively change the growing percentages of illnesses on our planet.
Diet forms the foundation
for a healthy life and is the primary medicine we encourage our clients
to utilize,
with proper direction.
With Diet forming the foundation of good health, we can now build the framework of mental/emotional wellness.
Good health is based on a two
basic categories. These are:
1) eliminating
any toxins that may have accumulated in the body, and mind
2) feeding the
bodymind what it needs to thrive.
Is it possible to get
all the vitamins and minerals we need from our food?
There is no easy answer to this question because it depends not only on
how well we digest and assimilate the food
we eat, but also on the
quality of the food.
For example, the highest per portion sources of Calcium are kelp (1093
mg per 100 grams edible portion, or
roughly 3 1/2 ounces) and Swiss
cheese (925 mg/100 gm).
A serving of either of these foods would generously cover the RDA of
800 mg/day for both men and women in midlife.
The question is now whether the kelp has been dragged up through toxic
waters in the harvesting process;
and whether the milk that the Swiss cheese was curdled from is
contaminated by a cow fed on antibiotics and
pesticide-laden grain...?
Here is a place to consider juiced collard greens (about 12 ounces of
the raw vegetable would give 800 mg of Calcium),
turnip greens (12 oz),
parsley (1 lb), dandelion greens (1 lb) or beet greens (1.5 lbs).
Brewer's yeast, as another example, is an excellent source of B
vitamins, Phosphorus and Iron.
But beware, many yeasts are also high in Lead.
Organic nuts do not contain Lead, and are an excellent source of all
the B vitamins except B12 which must be
supplemented in vegetarian
diets.
Try sunflower seeds, almonds, pine nuts, cashews or hazelnuts.
Soak them first before blending or juicing; a small handful of each
will suffice for the RDA of B vitamins.
Other good sources of B vitamins are mushrooms, potatoes, leeks, elder
berries, and soaked dry figs.
Again, juicing is a terrific option because it concentrates nutrients.
Almost a pound of mushrooms is required to provide the RDA of
Riboflavin (B2), for example.
Juiced, these would go down quite nicely with some beets, carrots and a
slice of fresh ginger.
The question about digestion and assimilation relates to why juices are
an important part of the optimal diet.
All of us have eaten a great deal of processed food during the course
of our lifetime, and most of us continue to enjoy
the convenience of
prepared foods to a certain extent.
The whole "deal" about live foods is the enzymes they contain which
allow the nutrients to be released into
the bloodstream and into the
cells.
Prepared food (cooked in any way, canned, processed, or whatever you
might do to it besides pick it off the vine,
squeeze it and eat it) has
no enzymes. None. At all.
The two exceptions that we currently know of are freeze-dried foods,
which retain a portion of their enzymatic activity
which is released
when ingested, and juiced foods, which are not heated, but merely
pulverized so that the cell walls are
opened, allowing the nutrients to
spill out.
All the vitamins, minerals, proteins and organic sugars found inside
the plant cell walls are readily oxidized when
exposed to air, so
juices are best when imbibed soon after juicing.
Juices made from fresh, organic produce not only give almost all the
nutrients available in "vitamin pills" but also
provide enzymes to
enable the absorption of these nutrients.
However, please keep in mind that nothing is wrong with taking a high
quality, thoughtfully formulated vitamin/mineral
supplement,
particularly in times of extra stress or illness.
Just remember to take them with a meal plus enzymes, or with fresh
juices.
Sometimes we might want to supplement with a specific nutrient which
would be more easily accomplished with
a pill than juicing. For example, to ward off a cold we might take 3 to 5 grams of Vitamin C
daily for a few days.
This would require 2-3 lbs of sweet red peppers, or 6-7 pounds of kale,
parsley or collard greens, or nearly
20 pounds of red cabbage or
strawberries each day!
Clearly these food options are rather extreme, even when juiced.
If you wish to locate a high quality supplement, preferably one made
from an organic food source, please consult a
professional who has
adequate nutritional training.
A synthetic nutrient may well be better for you than one made from
concentrated contaminated foods.
Also remember that while fresh, organic juices are the closest thing we
know to ultimate nutrition,
they cannot provide all the fiber we need
in our diets, nor the essential fatty acids
.
So keep eating salads, whole grains, cold-pressed flax seed oil and
digestive enzymes -- between juices.
