Raw Food
& Sprouting

Living-Foods

Is a raw vegetarian diet for everyone?

Stephen Arlin: All the biological traits of the human body, such as teeth, digestive system, alkalinity of the blood, saliva, and urine, etc., shows us that we are a vegetarian species. In addition to that, every living organism on planet Earth is a 100% raw-food eater; not 99%, not 70%, not 50% -- 100%! There are trillions of organisms and creatures on this planet that are thriving and living virtually disease-free eating 100% raw foods. There is only one organism that tampers with its food -- the human organism. Trillions to one! Those are staggering odds. That would make the likelihood that we should be eating cooked food about 100,000 times more improbable than winning the lottery. You don't want to bet against those kind of odds.

Stephen eats: 70% raw, organic fruit, 25% raw, organic, green-leafy vegetables, and 5% raw, organic nuts and sunflower seeds.

 

Magical Sprouts by Ralp Moss - Cancer Decisions Newsletter

------------------------ I am sprouting. That is to say, I am growing a variety of bean and seed sprouts on my kitchen counter. For an investment of four dollars, I got a set of Sprout-Ease Econo-Sprouter Toppers (830-257-6020), which screw onto wide-mouthed Mason jars. I then purchased a variety of seeds: mung, radish, alfalfa and broccoli. There are three steps to proper sprouting. First, you soak the seeds overnight.

Next you rinse and drain the sprouts. You should do this at least twice each day. About 4-5 days later, you will have sprouts, which you can either eat or store in the refrigerator for later enjoyment. Mung bean sprouts are the easiest, although they do need darkness to develop properly. They are familiar from Asian food, such as chow mein or pad thai. You may think of sprouts as a "blah" tasting food. But they go well with many dishes. I have attached a picture of something I cooked up this week. It is scallops with bean sprouts and other Chinese vegetables and includes such anticancer foods as tree ear mushrooms, ginger, garlic and saffron.

(View photo of the sprout dish at: http://www.cancerdecisions.com/images/sproutdish.jpg)

There have been health concerns about commercial sprouts. Since 1995, raw commercially grown sprouts have emerged as a recognized source of food-borne illness in the United States, says the FDA. In California, there were several outbreaks of Salmonella and E. coli infection associated with sprouts: a total of 60 people were affected. The California Department of Health Services issued a statewide advisory about the potential risk of illness to vulnerable populations, such as children, the elderly and the immune compromised. I would shun sprouts that are sold in open containers. A recent report found spores of two nasty parasites, Cryptosporidium and Giardia, in some commercially sold sprouts. E. Coli and other bacteria abound. However, carefully sealed sprouts, like the recent entry BroccoSprouts, appear to be very safe. But why not do your own sprouting?

Here are seven good reasons to do so:

1) Value: A few pennies worth of seeds provide quarts of vitamin-packed veggies.

2) Convenience: You don't have to run out to the store to get them.

3) Freshness: Sprouts are still alive and growing when you eat them. Can't get much fresher than that!

4) Ecology: Sprouts don't have to travel long distances by truck or airplane.

5) Amusement: Sprouting is fun, and makes a good conversation piece.

6) Education: It's awesome to watch inert seeds spring into life, especially for kids.

7) Health: Sprouts are very healthful.

Many books and scientific articles have been written about this. Broccoli sprouts in particular have become quite popular as a healthy food. An average portion contains 10 percent of your vitamin C requirement, beta-carotene, potassium, folic acid, iron and fiber. Ounce for ounce, they have as much calcium as milk. In 1992, Paul Talalay, MD, of Johns Hopkins University discovered the presence of a helpful chemical sulforaphane in broccoli. In 1997, he concluded that "small quantities of [broccoli] sprouts may protect against the risk of cancer as effectively as much larger quantities of mature vegetables of the same variety." Sulforaphane is 20 times more concentrated in sprouts than in the mature plant. Broccoli sprouts detoxify carcinogens and, in animals, protect against chemically induced cancers. They also contain significant amounts of selenium. (See last's weeks newsletter). This was a very important finding. Talalay founded the Brassica Chemoprotection Laboratory at Johns Hopkins certainly the first medical school department devoted to a particular vegetable.

One is reminded of Thomas Edison's prediction: "The doctor of the future will give no medicine; but instead will interest his patients in the care of the human frame; in diet; and in the causes and prevention of disease."

"Prevention is going to have to be the future of cancer research," said Dr. Talalay.

"If a woman has a two-centimeter tumor in her breast, a disease process has been going on for 10 to 25 years," he adds. Researchers should try to prevent the earlier stages of cancer from leading to outright malignancy. But not all broccoli seeds are equally beneficial. Some strains have little of the good stuff. If you take the trouble to sprout broccoli seeds (and I hope you will), you want them to yield the maximum benefit. Seek out seeds that carry the Brassica Protection Products Seal. These are the seeds that Johns Hopkins University says have the most anti-cancer compounds. One source I have found is the Caudill Seed Co (800-626-5357). Their seeds are organic and are guaranteed to have the recommended levels of sulforaphane GS as well as other anticancer compounds. Caudill sells a pound of seeds for $10 (plus UPS shipping cost), which is a bargain. The seeds are small and yield a huge amount of powerful anticancer sprouts. You can mix broccoli sprouts with alfalfa, radish or any other sprouted seeds. All are packed with antioxidants and other health enhancers.

 

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related books:

Sproutarianism,

The Sprouting Book by Ann Wigmore (UK . US)

Sprout Garden - Revised Edition by Mark Matthew Braunstein (UK / US)

Sprouting for All Seasons : How and What to Sprout, Including Delicious, Easy-To-Prepare Recipes by Bertha B. Larimore (UK / US)

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Nature's First Law: The Raw-Food Diet Stephen Arlin, Fouad Dini, David Wolfe, R.C. Dini, Ken Seaney, Marc Wolfe (UK / US)

Sunfood Diet Success System David Wolfe (UK / US)

Wheatgrass Nature's Finest Medicine: The Complete Guide to Using Grass Foods & Juices to Revitalize Your Health by Steve Meyerowitz, Robert Ross, Michael Parman, Nancy Flaxman (UK / US)

 

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