Category Archives: Longevity

Top 10 Reasons to Go Veggie!

  1. Reduce risk of the number 1 killer – heart disease

    Vegetarian diets are naturally lower in saturated fat, and cholesterol, and higher in plant nutrients than most meat-based diets. Vegetarians have been shown to have a 24% lower risk of dying of heart disease than non-vegetarians.1 New Harvard research has shown high consumption of red meat and heme iron may increase the risk of heart disease by 50% amongst diabetics.2 World-renowned physician Dr. Dean Ornish found that patients on a low-fat vegetarian diet actually reversed coronary heart disease.

  2. Cancer prevention

    “Studies have shown that significant reduction in cancer risk among those who avoided meat…Meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk.

    In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone-related cancers such as breast and prostate cancer….Vegetarian diets and diets rich in high-fiber plant foods such as whole grains, legumes, vegetables, and fruits offer a measure of protection.” 4

    Local Hawaii legend Ruth Heidrich is another great example of the power of a vegetarian diet. Following the advice of Dr. John McDougall, Ruth switched to a vegetarian diet after she was diagnosed with breast cancer. Ruth not only overcame the cancer, she went on to become an award-winning, record-breaking triathlete. She tells her incredible story in the best-selling book, “A Race for Life.” 5

  3. Lose excess weight and keep it off

    On average, vegetarians tend to be slimmer than meat eaters. Obesity rate in the general public is extremely high, while in vegetarians, the obesity rate only ranges from zero to six percent. 6

    A vegetarian diet low in fat and rich in vegetables, fruits, whole grains and legumes accompanied with daily exercise is the perfect formula for healthy weight loss.

  4. Live longer, slow the aging process

    A 12-year Oxford study published in the British Medical Journal found that vegetarians outlive meat eaters by six years. 7 Plant-based diets are generally rich in fiber, phytonutrients, antioxidants, vitamins and minerals, which in turn strengthen the immune system and slow down the aging process.

  5. Avoid toxic food contaminants

    Flesh foods are loaded with dangerous poisons and contaminants such as hormones, herbicides, pesticides, and antibiotics. As these toxins are all fat-soluble, they concentrate in the fatty flesh of animals. Not to mention the viruses, bacteria, and parasites such as salmonella, trichinella and other worms, and toxoplasmosis parasites.

  6. Reduce Global Warming

    The United Nations said in its 2006 report that livestock generate more greenhouse gases than all the cars and trucks in the world combined. 8 Therefore, the single most important step an individual can take to reduce global warming is to adopt a vegetarian diet.

  7. Humans are vegetarian by design.

    Our flat teeth are perfect for grinding grains and vegetables, not for tearing apart animal flesh. Similarly, our hands are designed for gathering, not for flesh-ripping. Our saliva contains the enzyme alpha-amylase, the sole purpose of which is to digest the complex carbohydrates in plant foods. (This enzyme is not found in the saliva of carnivores.) Basically we have all the right apparatus to consume vegetarian products, and none of the right apparatus for flesh foods.

  8. Help end world hunger

    Every day forty thousand children on this planet needlessly starve to death. Crops that could be used to feed the hungry are instead being used to fatten animals raised for food. If everyone on Earth received 25 percent of his or her calories from animal products, only 3.2 billion people could be nourished. If everyone ate a vegetarian diet, there would be more than enough food to nourish the world’s entire population of more than 6.3 billion people. 9

  9. Have compassion for animals

    Animals on today’s factory farms have no legal protection from cruelty that would be illegal if it were inflicted on dogs or cats. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions. A vegetarian lifestyle awakens our spirit of compassion and guides us towards a kinder, gentler society in which we exercise a moral choice to protect animals—not exploit them.

  10. Enjoy the diverse, colorful, and delicious world of vegetarian cuisine

    Vegetarian meals can be tasty, fast, and easy. Plus, you can make any of your favorite non-vegetarian dishes by substituting with ready-made meat alternatives. There are lots of vegetarian cookbooks available as well. The Down to Earth all-vegetarian Deli is perfect when you don’t have time to cook but don’t want to compromise on taste and quality.

    Footnotes

    1. Key TJ, Fraser GE, Thorogood M, Appleby PN, Beral V, Reeves G, Burr ML, Chang-Claude J, Frentzel-Beyme R, Kuzma JW, Mann J, McPherson K (1998). “Mortality in vegetarians and non-vegetarians: a collaborative analysis of 8300 deaths among 76,000 men and women in five prospective studies.”. Public Health Nutr 1 (1): 33-41. PMID 10555529.
    2. Lu Qi, MD, PHD, Rob M. van Dam, PHD1, Kathryn Rexrode, MD, MPH and Frank B. Hu, MD, PHD (2007) “Heme Iron From Diet as a Risk Factor for Coronary Heart Disease in Women With Type 2 Diabetes,” American Diabetes Association, Diabetes Care: http://care.diabetesjournals.org/cgi/content/full/30/1/101
    3. Ornish D, et. al. Intensive lifestyle changes for reversal of coronary heart disease. JAMA 1998; 280(23): 2001-2007. http://jama.ama-assn.org/cgi/content/full/280/23/2001
    4. The Cancer Project, Cancer Prevention and Survival, “Cancer Facts – Meat Consumption and Cancer Risk”:http://www.cancerproject.org/survival/cancer_facts/meat.php
    5. Saltzberg, Rebecca. 10 Reasons to Go Veggie. From PlanetVeggie.
    6. Physicians Committee for Responsible Medicine, Newsrelease, “New scientific review shows vegetarian diets cause major weight loss,” :http://www.eurekalert.org/pub_releases/2006-04/pcfr-nsr033106.php
    7. Key, Timothy J, et al., “Mortality in British vegetarians: review and preliminary results from EPIC-Oxford” American Journal of Clinical Nutrition, Vol. 78, No. 3, 533S-538S, September 2003 http://www.ajcn.org/cgi/content/full/78/3/533S
    8. “Livestock a major threat to environment,” United Nations FAO Newsroom, Nov. 29, 2006: http://www.fao.org/newsroom/en/news/2006/1000448/index.html
    9. Vegan Outreach, “Try Vegetarian!” Feb. 2004.

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How to Lose Weight in 3 Days with Juicing….and lots of food!

Losing weight, especially when we are over the age of 45 seems impossible.  The truth is, as we age, our metabolism naturally slows, our passion for exercising and enthusiasm just seems a bit skewed.  It’s just natural, as we age, things change for us as our priorities take on different hues.

However, that does not mean we should allow ourselves to stay out of shape, carrying around those extra 20 or 30 pounds.  It’s dangerous on all levels.  So, instead of starving ourselves, and going to the gym with all those young kids, try adopting a 3 day SuperJuicing Diet…and once you finish this diet, you will be raring to workout, even if it’s just on your own recumbent bicycle or taking a long hour walk daily.

If you have a 3 day weekend coming up, or if you are retired, take three days to focus on juicing and within the first 24 hours you may notice something quite surprising!  After the initial taste adjustments, and the few headaches you may encounter as you give up the coffee, alcohol and sugar…… you will notice a naturally balanced surge or energy and your skin will start to glow.

Here’s our 3 day Super-Cleansing Diet ~ Good Luck and don’t hesitate to write to us!

Our 3 Day 100% Living Foods Super-diet for Super-health!

(Please know that all this information we share belongs to me and Linda (copyrighted 2009) and it is not designed for others to copy and own for themselves, without our written expressed permission. We hope you understand! If you have friends that would like a copy, it is free, if they go to our website: www.jaykordich.com and sign up for our newsletters that bring information and updates on our business, including my schedule across America and tv and radio appearances.)
Our Seven Day 100% Living Foods and Juice Diet with Super-Salads
(designed for two people)
Linda and I are sharing some sample recipes from our book: Live Foods/Live Bodies, a 100% vegan and 75% Living Cookbook that we published and is part of our Living Health Program on our website: www.jaykordich.com.
These recipes are foods we use every day, and is basically the way we live and eat on a daily basis. It’s very important to start your day off with green juices.  Also, we like to use the same ingredients for our evening juice as we use for our super-salads, as it makes it easier to prepare meals and also we drink our juice with our dinner to help with digestion as these juices are rich in enzymes to help better our digestive processes.
We also use Super-salads as our evening meals, and since we are not completely raw, sometimes we will use some spinach tortillas, or organic corn homemade tortillas to use in our salads while we are eating, in case we feel like something a bit heavier, but in the spring/summertime we usually don’t add cooked foods into our salads, but in the fall/wintertime we add cooked grains into them and/or tortillas/or flax crackers to balance off all tastes and textures.
We hope you like them!


Day One:

Upon rising:  celery/apple/parsley (3 ribs celery/2 golden apples/one handful of parsley)
(wait 30 minutes before consuming breakfast)
Breakfast: Chopped fresh nectarines and peaches and slivered almonds placed in a bowl with coconut flakes over the top, and fresh almond milk. If it’s wintertime, use apples and pears instead of nectarines and peaches.
Lunch: Green Whopper Salad
3 cups Organic Baby Field greens
1 cup Organic Baby Spinach
1/2 cup Walnuts
1/2 cup Grated Carrots
1 cup Grated zucchini, yellow or green
1 cup quinoa (red is the best!) you can get it at Trader Joe’s
1 large Beefsteak Tomato
1/2 cup Green onions
1 cup Sunflower sprouts
Dressing: Fresh Herb Dressing
1 cup unrefined grape seed oil
2 cloves garlic
1/3 cup yellow onion
1/2 cup fresh spinach and one 1/2 cup fresh parsley and 1/2 cup fresh cilantro and 3/4 cup fresh dill
1 tbsp. Braggs or organic tamari
2 tbsp. balsamic vinegar or Apple cider vinegar
1/2 cup purified water (more or less depending on how thick or thin you like it.)
Dash of cayenne pepper
Blend everything together except the oil. Add the oil last slowing pouring it in to help emulsify it.
Dinner: Super-spinach Super-salad #1
2 cups organic baby leaf spinach
1/2 cup slivered almonds
1/2 cup fresh sliced mushrooms
1/4 cup dried cranberries
1/2 cup julienne green zucchini and cucumber (no seeds)
1/2 cup diced broccoli floweret’s
1 cup Quinoa or 1 cup short grain brown rice
1/2 cup organic green olives or kalamata olives.
1 large or two medium garlic cloves, crushed
Dressing: Olive oil with Bragg’s or Tamari over the top with a bit of fresh lime juice
Juice with Dinner: 18 to 22 carrots/1 cup parsley/1 cup spinach/ 2 granny smith apples/ 1 medium beet.
Before bedtime: Chamomile Tea and Stevia :)

Day 2:

Upon rising:  2 Medium Zucchini or Cucumber, 1 cup Spinach and 2 Pippin Apples
Breakfast: Muesli (raw)
1 cup Steel cut oats
1 cup Purified water
1/2 cup Raisins
1/2 cup Pitted prunes or dates, chopped
1/2 cup Dried apricots, chopped
1/2 cup Apple, grated (pippin or granny smith)
1/4 cup Raw organic almonds, slivered
3 tbsp. Organic honey or Agave Syrup to taste.
Lunch: Tomato and avocado sandwich with slices of wala-wala onions and cucumber slices on top over raw flax bread or 12 grain bread flax bread
Dinner: Supersalad #2
2 cups Baby Field Greens (you can purchase them at the store by bulk or in large plastic containers)
1/2 cup Fresh Basil, chopped
1 cup Romaine Lettuce
2 Organic Beefstake tomatoes
1/2 cup Slivered Wala Wala Onions or sweet onions
1/2 cup Tamari soaked pumpkin seeds
1 Avocado (crushed and placed on top of the salad with the pumpkin seeds
1 cup cooked grain: quinoa, brown rice or millet
Dressing: Barlean’s Flax oil with fresh lemon juice and Nama Shoyu (raw tamari) or Braggs Aminos to taste.
Juice for Dinner: Carrot/apple/beet/basil
20 medium sized carrots/2 apples (golden), 1 medium beet and 1/2 cup basil.


Day 3

Upon rising:  celery/apple/cucumber ~ (3 ribs celery/2 apples/2 medium sized cucumbers)
Breakfast: Super-smoothie: High Protein Nut Smoothie
2 tbsp. each Sunflower Seeds, walnuts and almonds
2 tbsp. Flax Seeds
4 cups Pure Water
1 cup Fresh or frozen berries of your choice
2 tbsp. Agave Syrup or Stevia or Honey
2 tablespoons of Spirulina
Soak the nuts for 15 minutes before blending in purified water. Best to soak them overnight, but 15 minutes will soften them. Put all ingredients in hi speed blender until you are happy with the consistency.
Lunch: Living Soup with flax crackers
Ruby Ambrosia Living Soup
1/2 cup Organic Beet
2 tbsp. Fresh Basil
2 tbsp. Raw Tahini
2 clove Garlic
1/2 cup Fresh lime juice (from the juicer)
1 inch Fresh ginger
1/2 Cucumber (peeled)
1/3 Yellow Onion
2 Medium sized tomatoes, beef stake or heirloom are the best
1/3 tsp. Celery salt
Seasalt and Organic Pepper to taste.
Dinner: Supersalad #4
2 cups Red or Greenleaf Lettuce
1 cup shredded green cabbage
1/3 cup shredded or chopped brussel sprouts
1 cup shredded carrots
1 cup shredded jicima
1 cup sunflower seeds
1 cup millet
Dressing: (Macadamia Wonder Dressing)
1/2 cup Olive or Macadamia Oil
1 tsp Organic dijon mustard
2 tbsp. Fresh lemon juice
4 tbsp. Apple cider vinegar
1/4 cup Parlsey
1/4 cup Cilantro
1/4 cup Spinach
1 tsp. Seasalt
Black pepper and Red pepper to taste. Add all ingredients together and blend, but leave oil last and blend slowly into the dressing.
Juice for Dinner: Apple/Parsley/Cilantro/Spinach. 3 golden apples, 1/2 cup parlsey, spinach and cilantro or 4 ribs celery.
===============================================================

ENJOY NATURE and THESE BEAUTIFUL RAINBOW COLOURED FOODS AND JUICES!

Jay and Linda Kordich

www.jaykordich.com

Freshly Made Vegetable Juices!

Why JUICING Works! The Number 1 Key to Vitality

1. Why Juicing Works   ~ Key #1!
Linda, Jayson and me in 1990, juicing!
Fresh, living (sun-baked) vegetable and fruit juices are a veritable liquid powerhouse rich in natural plant enzymes, phytonutrients, antioxidants, vitamins and minerals.  It is the number one KEY to longevity and vitality.  We like to think fresh juicing is like taking a bullet train to your destination instead of walking.  Making fresh juices delicately extracts these living nutrients which are literally bound within the plant as the juicing process releases them into juice form. For many years in our health seminars we sometimes would pick up a carrot and say hey, can anybody squeeze the juice out of this carrot with their own hands?  Of course it’s impossible to do, but did you know carrots have more juice in them than oranges do?  The mystery of juicing still baffles us, even after over sixty years of teaching this subject, every time we make fresh vegetable juices, we continue to be enlightened.  This is the beauty of life.  To be on an enlightened path everyday discovering newer ways to become healthier, wiser, more loving and tender sustains and invites youth no matter what the age.
You see, juicing delivers 100% of the nutrients through its pre-digested form.  It’s pre-digested because we don’t have to go through the digestive processes in order to benefit from the nutrients we are consuming.  That’s why we say: “It’s the juice of the fiber that feeds you.” Juicing gives you the highest density of nutrients per calorie. Fiber is essential for proper bowel function, yes, but we recommend eating a diet high in all fibrous forms such as fruits, soaked nuts and grains and seeds, vegetables and herbs.  Combine these food with a big dose of vegetable juices on a daily basis, and now you have the power of LIFE in your hands!
Can you tell we are excited about juicing? Absolutely.  Can juicing add vitality and energy and especially longevity into your life as well?  Absolutely.  That is what this book is about.  Everything important about juicing will be shared with you.  By the time you finish this book, you and your family‘s lives will be transformed on so many levels.  That’s the whole point as to why we are writing this book. We want you to apply this knowledge, so you can become empowered and share these virtues and truths with your own children, or grandchildren and they in turn share with their children.  Ultimately and collectively we will become a superiorly healthy Nation as we should be.  We are the richest Nation in the world, yet almost at the bottom of the wrung in health. To us, this is a travesty!
What we find interesting is that it never ceases to amaze us when people taste fresh vegetable juices for the first time, their eyes widen and a surprised grin appears on their face immediately.  Then they completely finish off the juice in the glass, asking for more.  We have never seen a person tell us that freshly made vegetable juices taste bad.  The challenge is not really the taste, but learning and integrating all of the techniques and skills of making juicing a daily habit at home. That’s what The Living Diet will teach you.  We have decades of experience to empower you to get that juicer up and running in your kitchen on a daily basis, and also we will guide you on how to make the right choices with understanding why the ‘lifeforce’ from living foods needs to be part of your daily regime as well.
We want you to intimately know this word:  life-force!  The life-force from foods is what’s missing in our diets, in a huge way. Most of our meals are completely devoid of the life-force.  Sometimes you will hear us say, dead food is devoid of the life-force, and it’s true. The more life-force you can consume, the more energy, vitality and longevity is assured.
One of the best reasons for juicing  is because of the immediate feeling of energy you feel.  At the same time you will feel a natural calm, because your body is getting the nourishment it craves. Over the long run, your stamina will likely increase, and your bowel habits will change dramatically for the better.  Everyone should be eliminating at least twice a day. When you are juicing on a regular basis, you are guaranteed to have no troubles in that department.  What’s more, your skin will probably start to improve, including losing a ton of excess weight.
Some people ask: why should we juice fruit when we can purchase it in the store?  You can buy orange juice, for instance, right in the dairy case. Yet scientific research shows 90 percent of fruit’s food value lies not in the flesh, but in the peelings and just below the surface. And that is the real juicing advantage. Juicing releases nutrients that are normally unavailable because of our inability to eat food parts that are indigestible, like the rind of a watermelon or the white fiber of an orange.  In addition to this fact, is that orange juice loses a huge percentage of the natural vitamin C within just minutes of extraction.  Therefore, it’s almost as if you need to have your mouth up on the spout of the juicer as the orange juice is coming out!
One of the most important benefits of fruit and vegetable juicing is the benefit of the trace and major minerals heartily available.  The most amazing story of photosynthesis can well explain the importance of these magical minerals.  The mystery begins with soil, the sun and the seeds of plants.  Plants literally drink minerals up from the soil. If you could grab a handful of rich earth, eat it, and absorb the body’s full requirement of iron, calcium, phosphorous, zinc, and boron, you would never have to buy food. But you can’t. Only plants, with their roots down in the ground, can draw up the minerals and store that vital power in the plant’s cell walls—and in the form of juice, the absorption level goes through the roof.  Instead of absorbing only twenty or thirty percent of the nutrients, you are absorbing 100% of the nutrients, into your bloodstream, immediately.  Do you see?
This is a very important statement, and I want you to read and re-read this again, so you understand the reasons why we need plant-life and why it’s so imperative we consume large quantities of plant-life daily either through juicing or through our meals.
Live foods also are bursting with what we call the ’sparkplugs of life’….. plant derived enzymes. The difference between living foods and cooked, devitalized foods is whether they contain this essential ingredient.  This is one of the keys to longevity!  Cooking foods, even placing them in boiling water, virtually kills all enzymes. Any food that is cooked over 118 degrees almost confirms all of the natural ‘life-force’ is gone, meaning the enzymes have all gone up in smoke, literally.  Why is this important? Enzymes initiate, direct, or accelerate virtually every chemical reaction required for life.  All natural foods consumed in their living and/or raw state are bursting with these life-giving natural plant enzymes, helping digestion and better absorption of our foods.
Most fruits and vegetables also contain phytochemicals (phyto- means “plant”); they are the pigments and compounds that give plants their individual colors and flavors. Back in the 1940’s throughout the entire 1980’s I used to say that these powerhouses of nutrients were ‘yet unidentified’ nutrients because science hadn’t defined yet what these phytochemicals or antioxidants were.  It was only in the 1990’s where the medical establishment and dedicated scientists finally caught up with the exploding information that was coming to the forefront about the healing powers of plant-life.
Clinical trials now have established that plant-life has powerful antioxidant activity and may lower the risk for certain types of cancer. Some phytochemicals bind physically to cell walls, thereby preventing pathogens to lodge themselves inside. Others, such as lycopene, can help reduce heart disease, and lower cholesterol levels. Lycopene is easily found in tomatoes, and as you will find out, we have some spectacular tonics made out of fresh beefstake tomatoes combined with lemons, spinach, carrots and celery, making for a powerhouse tonic rich in a rainbow of coloured nutrients!
The final section in the opening chapter addresses those readers who are already vegetarians. Most vegetarians and vegans are not taking advantage of the Power of Juicing.  Once they start to incorporate juicing into their diets, they too will find that their vegetarian diets had been missing this key ingredient, and their energy will soar once they start incorporating fresh fruit and vegetable juicing into their daily diets. Granted, vegans and vegetarians are way ahead of the game, but they will be amazed just how much farther along the path to vitality they will find themselves in once they start to incorporate some of these vitally important juicing habits into their daily lifestyle. Let’s also not forget teenagers who recently have become inspired to eat a vegetarian diet, yet are eating the wrong kids of foods such as Twinkies and crackers for some of their meals. Granted let’s give them credit for understanding the benefits of vegetarianism and/or veganism, but if they are the only vegetarian in the family, it can lend itself to a bit of a disaster as far as support is concerned.  This book, as we have said throughout these chapters, is designed for Families.  That means husbands, wives, children, grandchildren, grandparents, and yes even teenagers.  Whoever is managing the kitchen needs to read this book thoroughly and invest time and invite their family members to get involved!

Want Energy? Consume Plant Food Enzymes….through JUICING & Living Foods!

The key to vitality is simple: it lies within enzymes!

The difference between live, living, sun-baked foods and cooked, devitalized foods is the presence or lack of — enzymes.  It is known that cooking foods, even placing them in boiling water, virtually kills all enzymes.  Baking bread kills enzymes. Most dairy products don’t have enzymes.  However, if you read a label of cheese at the grocery store, it will say enzymes.  These are not the enzymes we are talking about.  This reference to enzymes is the cow intestine used to help coagulate and form the cheese.  Most dairy products don’t have any natural enzymes, because most dairy products are pasteurized.  Juices sold in cartons, cans and bottles may have some vitamins and minerals, but you can be assured the enzymes are long gone.  A diet comprised of all (or mostly) cooked devitalized foods deprives the body of the enzyme nutrition it needs to properly function day in and day out. It is surprising – even alarming – that more people do not understand this basic biological fact.

Human enzymes are catalysts and, in that role, are key to the workings of the entire body.  Enzyme activity begins from the moment an egg is fertilized by sperm, and it does not stop until the day we die.  Enzymes initiate, direct or accelerate virtually every chemical reaction required for life.  Absolutely nothing happens without enzymes.  Breathing, blinking, hearing, smelling, seeing – all are governed by catalytic enzyme activity. Enzymes are required to eat, digest and absorb all nutrients.  The immune system depends on enzymes to direct its functions. Enzymes are used by the heart, liver, kidneys and lungs.  Indeed, if it were not for enzymes, your body would be no more than a lifeless pile of chemicals.

In addition to enzymes, vegetables and fruits contribute much-needed fiber to our body.  When food is eaten in a living and unprocessed state, its fibers act as an intestinal broom to maintain intestinal cleanliness. High-heat cooking destroys the fibrous life in food.  The fibers lose their magnetism through the heating process and become devitalized.  They now act more like a mop than a broom, swabbing through the intestines, all too often leaving a coating of slime on intestinal walls.  In time, this slime accumulates and putrefies, ultimately causing toxemia.  The colon then becomes sluggish, causing constipation, colitis, diverticulosis and other disturbances to occur.  For those of you who have colon trouble or challenges, we suggest a thirty-day colon cleanse. Cleanses can really help with better absorption of the foods you eat. You may want to speak with your doctor before starting any kind of fast or deep cleanse.  Linda and I have a naturopathic doctor we always use to help us with cleanses because he can regulate when we should end them or continue with them.

As Doctor Walker, my mentor since l948 says, “Life as life cannot be explained, so we describe enzymes as a Cosmic Energy Principle or vibration which promotes a chemical action or change in atoms and molecules, causing a reaction, without changing, destroying or using up the enzymes themselves in the process.” He continues, “By supplying our body daily with the elements of which it is composed, we can have complete health provided that we give due thought, attention and consideration to the other two parts of our being, namely, our Mind and our Spirit.”

To date, science has identified roughly 3,200 enzymes – and that is likely just the tip of the iceberg.  One enzyme helps to build phosphorus in bone.  Another causes muscles to contract.  Yet another is responsible for the clotting mechanism in blood.  Fear, hunger and sexual arousal are all controlled in the brain by other powerful enzymes. Undeniably, the importance of enzymes is enormous, for enzymes embody the mysterious “life principle,” the very energy upon which every living thing thrives.  This is why we speak of Live Foods Live Bodies.  When we consume mostly living foods, our bodies are more alive and thoroughly bathed with living enzymes.

Our Enzyme Bank Account…..

We are all born with a fixed amount of enzymes, a kind of personal enzyme bank account. Those who exist on an enzyme-less diet of cooked, denatured, processed foods wantonly spend their body’s precious enzyme reserves.  On the other hand, those who regularly consume fresh juices and living juices – which are loaded with enzymes– make regular deposits into their body’s enzyme bank account, and thereby avoid unnecessary disease and premature aging.

One of the first to prove the necessity of living food enzymes in human nutrition, respected authority Dr. Edward Howell, put over 40 years of his life into enzymology research.  Two other wonderful doctors we recommend in the enzymology field are Dr. Chicoke of Oregon, and Dr. Humberto Santillo.  They both have authored remarkable books, which can be found in Chapter 7’s Websites and References.  What Dr. Howell discovered in his studies is scientific fact:

1. Enzymes, present in all living foods, are routinely destroyed by cooking anything over 119 degrees Fahrenheit.

2. A diet of cooked, refined, enzyme-less foods forces the pancreas to work overtime, cranking out extra enzymes in order to process the denatured and devitalized foods and move it through the digestive tract.

3. This overburdening of the pancreas causes it to become enlarged, just as an overburdened heart muscle enlarges. This results in accelerated aging, an increase in chronic degenerative diseases, and ultimately cancer.

When the pancreas is overburdened with regular consumption of enzyme-less food, it is deterred from its function of producing insulin and creating pancreatic enzymes to keep tropoblastic (precancerous) cells at bay.  The pancreatic enzymes devour weakened, ailing, even cancerous cells which left unchecked may result in all sorts of insidious digestive ailments, such as leaky gut syndrome and colitis.

Enzymes to the Rescue

The obvious question is can we consume more enzymes to improve our health?  The answer is an emphatic YES!—in the form of living, sun-baked, uncooked, raw foods, and their fresh juices

You see, all natural foods consumed raw are bursting with enzymes required for their digestion.  These food enzymes aren’t lazy.  They work day and night to break down and digest the millions of cells in the plants we eat, whether they are fruits, vegetables or herbs.  Fresh pineapple, for example, contains the powerful enzyme bromelain; bananas have the enzyme amylase; and papaya, the enzyme papain.  Likewise, when you eat a raw carrot, the natural occurring enzyme it contains does much of the work, breaking that carrot down in your stomach and small intestine.

But juice that carrot and you “do your body good.”  Freshly prepared juices are essentially predigested food, with nearly all the nutrients – and live enzymes – synergistically intact.  Juice a carrot, and you give your body an automatic “enzyme boost,” an extra shot of live, usable enzymes ready to go to work for all your vital organs and tissues.  This is why we recommend you consume the Digestive Juice Specials (in Chapter One) with your meals.  These juices are rich in enzymes, and if by chance you are eating a meal that is not at least 75% living, these juices are designed to help digest your cooked meal.

It bears repeating from our introduction:

Whenever you eat a meal, ask yourself, “How much of my meal is enzyme-rich?”

This simply means how much raw food in on my plate?  This awareness will ultimately change the way you look and feel about foods forever.

Your personal lifestyle and higher-attuned consciousness will determine how far and how quickly you can go with this eating program.  Those living in a warm climate year-round or a more sublime manner of living may find it easier to adapt readily to a new eating routine, while those who are used to fast food, heavy coffee/alcohol consumption and an on-the-go mentality may need to make more moderate changes. Ironically, when we do consume at least 75% of our foods from live plant life, nuts, seeds, herbs and soaked grains, our lives become much more relaxed and balanced.

For those who are not consuming at least 75% of their foods in this way, we suggest you consume up to one quart of vegetable juices daily or supplement your diet with enzymes with each meal, but sip sip sip….mix it in with your meal and only drink 8 ounces, nothing more, otherwise you will dilute your stomach acids.  You can also add to your cooked meal one of the following: chopped raw onions, chives, or uncooked fresh garlic.  Adding these items to cooked food helps to make them more “alive” with available natural enzymes for better digestion.  We believe the compounds in raw onions and garlic destroy foreign bacteria.  Raw onions and garlic contain a natural antiseptic that also helps keep the colon clean.

The Okinawans…..Longest Living Cultures in the World…..eating SOY!

I want to share some of my 60 plus years (six decades) of studying healthy people, teaching people about juicing and the benefits of a diet rich in living foods….so that you can take this information and use it to better your families and help others who are ill and in pain.

There is a lot of hype and a lot of real information about there about soy which is confusing….but the truth IS….soybeans and soy based products here in America are dangerous in a lot of ways.  GMO treated soybeans, tofu, soymilks….these are not foods I recommend, but if you can buy non treated GMO soy and tofu and organic, the way the Okinawans have done for ‘centuries’, then this is where we want to focus our attention.

The Okinawa people are the longest living culture in the world … it’s utterly amazing, and I would hope you will try to put your prejudices aside for a bit and read this article by John Robbins about the benefits of consuming soy by looking at the way the Okinawans have been eating, as their diet is high in soy.

Linda and I have been consuming organic tofu and making our own soymilks for decades, but now that we have our new POWER GRIND PRO juicer, we can actually juice our beans. More on that later… (you can go to our website and get information that can help you)

The research on the Okinawans is fantastic, so please do read this article we wanted to share with you on the benefits of soy.

Here’s the article written by the acclaimed author and humanitarian, JOHN ROBBINS….. and I hope you share it with your friends!

The authors of the Okinawan Centenarian Study analyzed the diet and health profiles of Okinawan elders and compared them to other elder populations throughout the world. They conclude that high soy consumption is one of the main reasons that Okinawans are at extremely low risk for hormone–dependent cancers, including cancers of the breast, prostate, ovaries, and colon. Compared to North Americans, they have a staggering 80 percent less breast cancer and prostate cancer, and less than half the ovarian cancer and colon cancer.

This enormously reduced cancer risk arises in part, the study’s authors say, from the Okinawans large consumption of isoflavones from soy. This is an important finding. The lowest cancer rates in the industrialized world are found in the Okinawans who consume the most soy.

Other studies have confirmed the link between soy consumption and reduced cancer risk. The Japan Public Health Center Study found the lowest breast cancer rates in those prefectures where women ate the most soy products. And a recent study published in the British medical journal Lancet showed that women who ate the most flavonoids (mostly isoflavones from soy products) had a substantially lower risk for breast cancer than those who had lower flavonoid intake.

The reason the ardently pro-pharmaceutical FDA wound up affirming that soybeans are a food that can prevent and even help cure disease was not, as Kaayla Daniel says, because the agency is in bed with the soy industry, but because the evidence was so convincing. The reason the FDA now allows food manufacturers to talk about the benefits of heart-healthy soy in their products is because the substantiating data are overwhelming.

Indeed, the authors of the 25-year Okinawa Centenarian Study state that high soy consumption in Okinawa is one of the primary reasons elder Okinawans have 80 percent fewer heart attacks than North Americans do. Their high soy consumption is also why, if Okinawans do suffer a heart attack, they are more than twice as likely to survive.

These are staggering numbers. The study’s authors state that if North Americans lived more like the elder Okinawans, and ate the amount of soy they do, we “would have to close 80 percent of the coronary care units and one-third of the cancer wards in the United States, and a lot of nursing homes would also be out of business. By 1990, Okinawan life expectancy figures had even surpassed the absolute limits of population life expectancy assumed by the Japan Population Research Institute. Limits had to be revised upwards simply to account for the phenomenal longevity of the Okinawans.”

It is not an accident that in Okinawa, home to the highest soy consumption in the world, heart disease is minimal, breast cancer is so rare that screening mammography is not needed, and most aging men have never heard of prostate cancer. The three leading killers in the West — coronary heart disease, stroke and cancer — occur in Okinawans with the lowest frequency in the world.

There’s also the fact that elder Okinawans have much stronger bones than we do, and less than half the hip fractures that we do. The authors of the Okinawa Centenarian Study attribute the increased bone strength and health in Okinawa to soy consumption. Many other studies confirm the connection between increased soy consumption and reduced osteoporosis.

I am very sorry that Mothering printed the article by Kaayla Daniels because it is so full of bias and fallacies. Its authoritative tone may sway some people to unnecessarily avoid soy, and that would be a shame. For most people, consumption of the levels of whole soy foods recommended by authors like Dr. Andrew Weil and Dr. Christiane Northrup, which correspond to the levels eaten by the Okinawans, are not only safe, but tremendously helpful to disease prevention and the creation of vibrant and resilient wellness. Of course if you are allergic to any food, then you shouldn’t eat it. But dairy products, for which soy products are often substituted, are more likely to produce allergic reactions than soy. And by the way…

  • Cow’s milk provides more than nine times as much saturated fat as soy beverages, so is far more likely to contribute to heart disease.
  • Soy beverages provide more than 10 times as much essential fatty acids as cow’s milk, and so provide a healthier quality of fat.
  • Soy beverages are cholesterol-free, while cow’s milk contains 34 mg of cholesterol per cup, which again means that cow’s milk is far worse for your heart and cardiovascular system.
  • Soy beverages lower both total and LDL (“bad”) cholesterol levels, while cow’s milk raises both total and LDL cholesterol levels, providing yet more reasons soymilk is better for your health.
  • Soy beverages contain numerous protective phytochemicals that may protect against chronic diseases such as heart disease and osteoporosis. Cow’s milk contains no phytochemicals.
  • Men who consume one to two servings of soymilk per day are 70 percent less likely to develop prostate cancer than men who don’t.

Readers who want further information about health and longevity in Okinawa can see the excellent book The Okinawa Program.

And readers who want to see a balanced response to many of the specific allegations made against soy can visit:http://www.foodrevolution.org/what_about_soy.htm

John Robbins

Author, Diet For A New AmericaMay All Be Fed, andThe Food Revolution

Berries help aging brain stay healthy

New research indicates blueberries, strawberries and acai berries may activate the brain’s natural “housekeeper” mechanism and help rid the body of toxins linked to age-related memory loss and other types of mental decline.

The research was done at the U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS) Human Nutrition Research Center on Aging in Boston. The results suggest that “natural compounds called polyphenolics found in fruits, vegetables and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline,” said researcher Shibu Poulose, Ph.D.

Walnuts were also indicated in the research to have similar anti-aging effects. So add a handful of berries to your daily juice combos and replace packaged processed snacks with a handful of walnuts.