Through 20 years of research, Ivan Stein has created a detailed understanding of the timeline of events leading up to these these historic times. These events include: economic depression, world war III, food & water shortage, martial law, exponential conscious evolution, earth changes, geophysical and magnetic pole shift, passing galactic equator, and entering a new ice age.
Yes, there is truth to this old saying by Benjamin Franklin. We were meant to get up with the light of dawn and to go to sleep at nightfall, our hormone levels adjusting to the rise and fall of daylight around us. Now, in our modern world we can fool our hormonal system with artificial light, which has a big impact on our health. Staying up late with bright lights shining in our eyes keeps our stress hormone cortisol high when it should be diminishing, and suppresses our sleep hormone melatonin, when it should be rising, which has an impact on our ability to deal with stress, lose weight, physically and psychologically repair our tissues, feel rested and be ready for the new day. So, try to get to sleep in a very dark room by 10pm, and marvel at how much better you feel!
A recent survey of university students in Utah has found that students who habitually go to bed late and sleep late the next day have lower grade point averages (GPAs) than students with early-to-bed and early-to-rise sleeping habits.
Researchers at Brigham Young University in Provo surveyed 184 of the school's freshmen and found that the later students slept in the morning, the lower their grades tended to be.
Out of all the factors studied, weekday and weekend wakeup times had the strongest association with students' GPAs. Each hour over the average that students slept in on weekdays was associated with a 0.13-point drop on the GPA (0.0-4.0 scale). A similar correlation was found for hours spent in bed on weekends, when many students catch up on sleep.
Eating breakfast each morning was also associated with higher grades, while having a night job was associated with lower grades.
Although many would automatically assume that alcohol consumption was a possible culprit for the connection between late sleeping and poor grades, since heavy drinking has been shown to damage academic performance. But the researchers point out that Brigham Young University is a dry campus where students sign agreements not to drink. "Alcohol-consumption behavior sufficient to cause morning hangover would be difficult to hide in the monitored residence halls of this university," the authors wrote in the report.
Journal of American College Health 2000; 49: 125-130
Here is strong evidence backing my "early to bed - early to rise" recommendations. The reason that this is so important is that our body's systems are tied to the natural circadian rhythms of the earth. Our bodys, particularly the adrenal glands, also do most of their healing during the early part of the night. Going to bed early is even more important in the winter when the sun sets earlier.
In April of this year, the Institute of Medicine issued a report that confirmed definite links between sleep deprivation and increased risks of hypertension, diabetes, obesity, depression, heart attack and stroke.
Some scientists are also investigating connections between insufficient sleep and depressed immune function.
Sleep can work to activate or inhibit hormone production in the hypothalamus, which is the part of the brain that gives the body signals regarding when to adjust temperature, blood pressure, digestive secretions and immune activity. Insufficient sleep also inhibits the pancreas from producing insulin, the hormone required for the digestion of glucose.
A groundbreaking 1999 study showed that after six days on only four hours of sleep, healthy volunteers would fall into a pre-diabetic state. Sleep also gives the heart a chance to slow down, and those who less than six hours a night have as much as a 66 percent greater prevalence of hypertension.
The largest study of sleep duration and mortality followed over one million participants for six years. Those who slept about seven hours had the highest survival rate, and those who slept less than 4.5 hours had the worst. Nine hours of sleep or more each night was also associated with a higher mortality risk, however.
In general, a good night's sleep seems to be as important to good health as a nutritious diet and regular exercise. Experts tend to agree that the majority of people require about eight hours of sleep each night.
However, roughly 40 percent of Americans get fewer than seven hours of sleep on weekdays, and 71 percent get fewer than eight hours of sleep. As a result, most Americans accumulate two full weeks of "sleep debt" each year. The two main causes for sleep debt were long work hours and long commutes.
Human beings sleep through one-third of their lives, yet why we sleep is one of the biggest unanswered questions of science. In the fascinating article from 60 Minutes, linked below, Lesley Stahl explores all of the latest scientific findings about the reasons for -- and functions of -- sleep.
Here is a sampling of what she found after talking with sleep researchers from across the United States:
Caffeine makes your heart beat abnormally fast which is very harmful for people who have high blood pressure or a history of heart disease.
Caffeine constricts the blood vessels in your brain causing many people in get massive headaches.
Caffeine is a strong diuretic causing your body to become dehydrated and the #1 symptom of dehydration is fatigue.
Some people experience tremors after drinking caffeine. That’s thought to be due to over-activation of the central nervous system.
One recent report from the US revealed that women who drink in excess of one cup of coffee every day are only half as likely to be able to get pregnant as those who drink no coffee at all.
The odds are considerably worse if women drink more than two cups a day. Then they are nearly 5 times less likely to be able to get pregnant as women who drink no coffee at all.
Caffeine can cause tension or stiffness in your neck, shoulders, jaw, hands, legs or stomach.
Caffeine can cause mood swings or periods of depression during the day.
Caffeine can cause coldness in the extremities, especially in your hands and feet because it restricts circulation. This is very common side effect in women.
Caffeine can cause you to wake up feeling tired because it inhibits your bodies ability to sleep properly and get into REM sleep. Caffeine may also cause insomnia.
Over 400 billion cups of coffee are consumed every year, making it the world’s most popular beverage. In the United States alone, about 107 million people — over 52% of the population — drink coffee every day. Another 57 million people drink coffee at least occasionally.
BRAIN: Drinking can cause neuropathy and dementia, as well as impairing balance and memory and lead to depression, anxiety and insomnia.
THROAT: Alcohol can cause irritation and damage to the oesophagusand lead to haemorrhaging, pain and difficulty swallowing.
HEART: Alcohol raises blood pressure and increases the risk of stroke and heart disease in heavy drinkers.
LIVER: Liver deterioration, the formation of fibrous scar tissue (fibrosis), alcoholic hepatitis, irreversible liver damage (cirrhosis) and jaundice of the skin and eyes are all potential effects of heavy alcohol consumption.
STOMACH: Drinkers can suffer from irritated stomach lining and stomach ulcers.
PANCREAS: Drinking can lead to inflammation of the pancreas - a potentially fatal condition.
KIDNEYS: Alcohol enlarges the kidneys, alters hormone functions and increases the risk of kidney failure.
SEXUAL HEALTH: Erectile dysfunction and infertility (reduced sperm count) can be common with regular alcohol consumption. In women, drinking can lead to menstrual difficulties, decreased fertility and early menopause.
SKIN: Drinking can cause middle-age acne to develop. It also causes small blood vessels in the skin to widen, allowing more blood to flow close to the skin's surface - producing a flushed skin color.
NUTRITION: Excessive drinking increases the risk of malnutrition. The body suffers low intakes of protein, calcium, iron, vitamin A, vitamin C, thiamine, vitamin B6 and riboflavin. The high sugar level (processed white sugar) is highly harmful causing a chain reaction of adrenal depletion, nervous system imbalance, hormonal imbalance and eventually diabetes.
CANCER Heavy drinking increases risk of gouty arthritis and increases the risk of cancer in the liver, pancreas, rectum, breast, mouth, larynx and oesophagus.
Project TriStar is about natural evolution of consciousness, not artificially stimulated. Drugs and stimulants of any form are a dependency on the physical level, and Project TriStar is all about freedom from dependency and acceleration of consciousness in the most pure forms.
As we approach the cosmic alignment with the galactic equator, a tremendous amount of D.M.T. will naturally be release in the brain causing major transformation at the soul level, as well as on the emotional, psychological and physical levels.
Drugs used for spiritual growth purposes are often called “medicine” in certain cultures. Using any external enhancement for acceleration in consciousness may provide breakthroughs, however, the recovery from the Etheric body damage is fare more harmful than the breakthrough itself. The emotional, physical and psychological body has to mature to access these higher frequencies of energy provided from the drug effect. This results in slowing down the spiritual ascension and the physical expansion. Why would an authentic seeker of the ultimate truth and freedom choose such devastating and temporary shortcut, when we know that the ultimate reality of infinite freedom and bliss dwells within us permanently? Project TriStar Community embraces an authentic desire to grow spiritually free from any external substances.
Medical prescriptions which alter our consciousness such as anti-depressants, sleeping pills, pain killers, etc…, are equally harmful and keep us num therefore unable to process self destructive pattern or reach higher state of consciousness.
The habitual and frequent use of large amounts of flesh foods in the diet is actually one of the causes of degenerative disease in a substantial percentage of the population. The decrease in, or elimination of, flesh foods from the diet is one of the important steps toward optimal health.
Man's anatomy and physiology are poorly adapted to the processing of meat, and it cannot be done without some putrefaction (in addition to the putrefaction already present in the meat at the time it is consumed). The result is toxemia, which is the starting point of degenerative diseases like gout, arthritis, heart disease, hardening of the arteries, stroke, osteoporosis, cancer, etc.
There is a sound anatomical and physiological basis for the recommendation against the consumption of flesh foods. The human anatomy and digestive system are totally dissimilar from those of carnivores, which have sharp claws and teeth for killing and tearing. Carnivorous animals have short intestinal canals, and strong secretions of hydrochloric acid, so as to quickly digest and expel the waste products of the flesh they consume, before putrefaction can occur.
Flesh-eating animals also have the enzyme uricase, which breaks down uric acid into a harmless substance called allantoin; man does not possess this enzyme. Vegetable proteins, including nuts and seeds, contain enough carbohydrates to render this enzyme unnecessary.
The carbohydrate content of nuts also prevents a process called de-amination. Because the carbohydrate content of flesh foods is negligible, conventional nutritionists advocate eating protein with a carbohydrate since it is thought that the presence of carbohydrates is necessary for the digestion of protein and, when none are present, the liver will break down some of the amino acids and convert them to carbohydrates. If this is true (and the experiments have not been conclusive), then it is obvious that the nuts supplied to us by Nature come completely packaged along with their digestive requirements, while flesh foods do not.
Lesson 18 of this course includes a preliminary discussion of this subject and contains an interesting chart, "Classification of Animals," which is an effective demonstration of the fact that man is not a carnivore.
One of the comparisons that is made in this chart is the length of the alimentary canals, which are three times the length of the body in the carnivora, ten times the length of the body in the omnivora, and twelve times the length of the body in the anthropoid apes and in humans. These figures, of course, are approximate. Gray's anatomy gives the length of the human alimentary canal as approximately thirty feet.
Hereward Carrington, in The Natural Food of Man, says that some have made the blunder of calling the proportionate length of the human alimentary canal one to six instead of one to twelve, by doubling the height through measuring humans while they are standing erect. He says, "This measurement is evidently wrong, for it includes the length of the lower extremities, or hind legs, whereas, in other animals, the measurement is made from the tip of the nose to the end of the backbone."
The human digestive tract is about four times as long as in the carnivorous animal. The gastric juices of humans have less active antiseptic and germicidal properties. The intestine of the carnivore is short and smooth, to dissolve food rapidly and pass it out of the system. The human digestive tract is corrugated or sacculated, for the express purpose of retaining the food as long as possible in the intestine until all possible nutriment has been extracted from it.
These (and the other anatomical and physiological characteristics of the human digestive system) are the worst possible conditions for the processing of flesh foods. The excessive secretion of bile (necessitated for the digestion of flesh foods) may result in the premature breakdown of the liver, and the large quantities of uric acid created by a flesh diet may have disastrous effects on the kidneys. Dr. Robert Perk says that the excess of uric acid "causes contraction of the minute blood vessels, resulting in high arterial tension and often the blocking of the blood vessels by the uric acid. This results in serious interference with the circulation and blood supply to the tissues and throws great strain on the vital organs, especially the heart and kidneys." (Scientific Vegetarianism, Szekely, p.44)
Meat is the most putrefactive of all foods. Flesh, when eaten by humans, tends to undergo a process of decay in the stomach, causing a poisoning of the blood. Putrefaction in meat eaters is evidenced by bad breath, heartburn, eructations, and the foul stool and odorous emissions—absent in vegetarians—and it is probable that the attempts of the body to eliminate these wastes has a profound influence on the shortening of man's life span.
If the body fluid that bathes our cell's is overloaded with waste, causing an excessive secretion of bile—fatigue, weakening and aging are the inevitable results. The accumulation of toxic substances in the body causes the deterioration of the intestinal flora, and the blood vessels gradually lose their natural elasticity—their walls become hardened and thickened. Irreversible damage to the organism proliferates.
Meats contain waste products that the animal did not get to eliminate, and toxic hormones and fluids released into the blood stream and tissues at the moment of the death of the terrified animal.
An animal's cellular life continues after death. The cells continue to produce waste materials which are trapped in the blood and decaying tissues. The nitrogenous extracts which are trapped in the animal's muscles are partially responsible for the flavor of the cooked meat.
Humans who eat the livers of the animals are bombarded with an even greater concentration of waste products and toxic substances. The liver, being the filtering organ of the body, is loaded with elements the body cannot use, which are trapped in the liver and remain there. Liver eaters are treated to higher concentrations of mercury and artificial hormones, plus other "goodies" that remain in the animal's disposal system.
Liver increases, even more than muscle meat, the amount of creatine in the urine. Creatinuria (abnormal amounts of creatine in the urine) is involved in endocrine (glandular) disorders.
Meat not only harbors the bacteria infecting the living animal, but it may also carry molds, spores, yeasts and bacilli picked up during postmortem handling.
A book on meat processing explains that the flesh becomes more tender and palatable by the process of ripening, hanging and maturing (aging). Vic Sussman, in The Vegetarian Alternative, pp. 149-150, says, "Few meat eaters would like to hear the words putrefaction, rigor mortis, and rotting applied to their sirloin and pot roast. But flesh is flesh, though the euphemisms ripening, toughening and enzymatic action are kinder to the ear."
Trained government inspectors use sight, smell and touch in a constant battle to protect meat eaters from intentional and accidental abuses. But effective regulation of flesh food is enormously difficult. Sussman says (p. 151) "Even the most conscientious inspectors are forced by circumstances and the pressure of time to let suspect carcasses leave the plant."
Those who eat processed meats also get many of the odds and ends of the animals—eyes, ears, bladders, lips, udders, snouts and parts of the bones and skin. Not even a meat inspector can tell from what part of the body the sausages and frankfurters came—it is all meat tissue, and all legal. (Woolsey, Meat on the Menu…, pp. 21-22.)
In his pediatrics textbook, Dr. Emmet L. Holt of New York City says that if two dogs were put on a leash and one fed water and the other beef tea, the dog getting the water would live longer, because beef tea does not contain any nourishment if the fat is skimmed off, but does contain urinary wastes, which poison the dog.
Owen S. Parrette, M.D., in Why I Don't Eat Meat, p. 13, says that when he was a medical student, the class was given glass test tubes to be used for growing bacteria that are present in human diseases such as typhoid, staphylocci, and bubonic plague. "The professor had us make up some beef tea, pour a little into each test tube, and place a cotton cork on top. We sterilized the tubes and later inoculated them with these dangerous bacteria. The germs all thrived on the beef tea. It was a perfect medium for them."
Carrington also says (p. 109), "Meat-eating is the more or less direct cause of various diseases." The tapeworm embryos are carried by beef, pork and fish. The deadly trichina parasite is found mainly in pork, but also in fish, fowl and other meats. Trichinosis closely resembles cerebro-spinal meningitis. Tuberculosis has been communicated from cattle, typhoid fever from oysters. Epilepsy has been traced to meat-eating.
Twenty-six diseases, including salmonellosis, staphylococcus and psittacosis, are known to be common to both man and poultry. (Meat on the Menu..., Woolsey, p. 27.)
Since little or no progress has been made in eradicating these dangers, the only people who are immune are those who never eat meat. Authorities recognize that the basic problem is with the nature of the product itself. The National Academy of Science reports, "Reluctantly, we are forced to recognize the infeasibility of eradicating salmonellosis at this time." ("An evaluation of the Salmonella Problem," National Academy of Sciences, Washington, D.C., 1969)
The late Dr. John Harvey Kellogg said, when he sat down to his vegetarian meal, "It is nice to eat a meal and not have to worry about what your food may have died from."
In addition to directly causing certain diseases, meat-eating also predisposes the body to disease. In pestilences of any character, meat-eaters are the chief sufferers. Wounds heal far more rapidly in vegetarian soldiers. Carnivores are far more subject to blood poisoning than are vegetarians. Vegetarians survive major operations more frequently than meat-eaters. (Carrington, pp. 111-112).
John A. Scharffenberg, M.D., in Problems with Meat says, "Meat is a major factor in the leading causes of death in the United States, and probably in similarly affluent societies. In fact, next to tobacco and alcohol, meat is the greatest single cause of mortality in the United States." He makes this statement on p. 101 of his well-documented book, in summarizing "the formidable and persuasive scientific evidence we now have." He marshals this scientific evidence of the disease potential of meat and the relationship of meat to these specific problems: atherosclerosis, cancer, decrease in longevity or life expectancy, kidney disorders, osteoporosis, salmonellosis, and trichinosis. He quotes an editorial statement in the Journal of the American Medical Association: "A vegetarian diet can prevent 97% of our coronary occlusions." (Editor: Diet and Stress in Vascular Disease, JAMA, 76:134-35, 1961).
Several more recent, well-organized studies have identified the risk factors of atherosclerosis and heart attacks: a 1970 study by twenty-nine voluntary health agencies, in cooperation with the American Medical Association (these study groups consisted of many of the nation's top scientists); a 1977 study by the Senate Select Committee on Nutrition and Human Needs: a twelve-year Finnish Mental Hospital Study (Effect of cholesterol-lowering diet on mortality from coronary heart disease and other causes, Lancet 2:835-38, 1972); and a 1975 study comparing Seventh Day Adventists who had different dietary habits. The Seventh Day Adventist study revealed a 64% vulnerability to coronary heart disease in meat-users, 40% for lacto--vegetarians, and 23% for total vegetarians. The 1977 study by the Senate Select Committee on Nutrition and Human Needs reported the significant deleterious influence of. consumption of dietary cholesterol (animal fat) and recommended the increased use of fruits, vegetables and whole grains, and a decrease in the use of foods containing saturated fat (animal fat).
Even beyond the grave dangers presented by meat-based diets is the misconception that meat is an ideal nutritional source against which vegetable proteins are measured and found wanting. The fact is that it is much more difficult to have even a reasonably good diet with meat than without it.
In the first place, even the much vaunted "complete protein" status of meat is, at best, based on a colossal error (if not a hoax). The complete protein of the animal could exist only if the animal were consumed raw and whole. Meat-eating animals eat the blood, bones, cartilages, liver, etc. of their prey—not just the muscle and fat. They eat it raw—so that they do not lose any of the mineral elements. The muscle meats (most commonly consumed by humans) are grossly inadequate as a protein source.
On the other hand, humans who eat the livers of the animals don't win either. As previously indicated, those who eat liver are exposed to greater concentrations of morbid substances. Even though liver is touted as an optimal source of such substances as iron, Vitamin A and Vitamin B-12, it can hardly be regarded as anything remotely resembling wholesome food.
For years, conventional nutritionists have maintained that complete and optimal nutrition is assured on a diet using animal foods as the primary source of protein, and that a vegetarian diet presents many problems. Dr. Scharffenberg produces well-documented scientific evidence (Problems with Meat) indicating that the truth is exactly the opposite
Meat is deficient in vitamins, minerals, fiber and carbohydrates and is excessively high in fat and concentrated protein.
Meat is one of the main sources of food that provide little fiber—flesh foods lengthen the average transit time through the gastrointestinal tract from thirty hours to seventy-seven hours
Colon cancer patients produce more than normal amounts of bile acids which enhance cancer growth. A more rapid transit time through the digestive tract reduces exposure time to these acids.
Meat contains virtually no carbohydrates and is excessively high in fat and concentrated protein.
Dr. Bircher-Benner, the great Swiss physician, said, "Meat does not give strength. Its composition is one-sided, lacking certain minerals and vitamins, and it introduces too much fat and protein into the system, disturbing the balance of nutrition and giving rise to intestinal putrefaction."
Hereward Carrington, The Natural Food of Man, p. 114, says, "In the first place it must be pointed out and insisted upon that meat is a highly stimulating article of food, and for that reason, innutritious. Stimulation and nutrition invariably exist in inverse ratio—the more the one, the less the other, and vice versa. The very fact, then, that meat is a stimulant, as it is now universally conceded to be, shows us that it is more or less an innutritious article of diet, and that the supposed "strength" we receive from the meat is due entirely to the stimulating effects upon the system of the various poisons, or toxic substances, introduced into the system, together with the meat. It is for this reason that those who leave off meat and become vegetarians experience a feeling of lassitude and weakness for the first few days—they lack the stimulation formerly supplied, and now notice the reaction which invariably follows such stimulation. This feeling of weakness, or "all-goneness," is therefore to be expected, and is in no way a proof that the diet is weakening the patient. Let him persist in his reformed manner of living for some time, and he will find that this reaction wears off, and that a general and continued feeling of energy and well-being follow."
Protein is the most complex of all food elements, and its utilization is the most complicated. People with impaired digestions will find it preferable to ingest a lesser quantity of concentrated protein, which they are capable of utilizing, rather than a greater quantity, which not only cannot be processed efficiently, but which may poison the body. When protein is eaten in greater amounts than the body is capable of utilizing, the organism is subjected to the toxic byproducts of protein metabolism, which it has been unable to eliminate—and the inevitable result is degenerative disease.
The tremendous amounts of protein frequently recommended—75 to 100 grams daily (or more)—are far in excess of the body's needs, and are the source of much trouble.
The famous nutritionists Dr. Ragnar Berg, Dr. R. Chittenden, Dr. M. Hindehede, Dr. M. Hegsted, Dr. William C. Rose, and others, have shown in extensive experiments that our actual need for protein is somewhere around thirty grams a day, or even less. Many leading contempporary scientists and nutritionists in Europe, such as Dr. Ralph Bircher, Dr. Bircher-Benner, Dr. Otto Buchinger, Jr., Dr. H. Karstrom, Prof. H.A. Schweigart, Dr. Karl-Otto Aly, and many others, are in full agreement with the findings of Drs. Berg, Chittenden, Rose, et al, and are recommending a low protein diet as the diet most conducive to good health.
The Seventh-Day Adventists and The Church of Jesus Christ of Latter Day Saints, who advocate a low animal-protein diet, have fifty to seventy per cent lower death rates than those of average Americans. They also are reported to have a much lower incidence of cancer, tuberculosis, coronary diseases, blood and kidney disease, and diseases of the digestive and respiratory organs.
Bone calcium is at dangerously low levels in those using meat as compared to vegetarians, especially in people over fifty. A high-protein diet (especially meat protein) increases the urinary excretion of calcium. Thus vegetarians are less prone to osteoporosis (porous bones).
H. J. Curtis' Biological Mechanism of Aging gives documentation of the role of high protein diets, particularly animal protein, in causing osteoporosis. Calcium is transferred from the hard tissues (bones) to the soft tissues (arteries, skin, joints, internal organs and eyes). The transfer of calcium to the soft tissues results in catastrophic fractures, hardening of the arteries, wrinkling of skin, arthritis, the formation of stones, cataracts, high blood pressure, degeneration of internal organs, loss of hearing, senility and cancer.
A study of elderly female vegetarians at Michigan State University showed they lost less bone to osteoporosis than a group of the same age that ate meat.
Researchers at the University of Wisconsin found that when the protein intake of young men was raised to 140 grams per day, they all proceeded to lose bone calcium, even though they took liberal amounts of calcium and magnesium supplements and protein extracts which contained no fat and little phosphorus—the supplements didn't help at all.
Young men had strong bone retention with protein intake of around fifty grams per day—only a reduction in protein consumption avoids the threat of osteoporosis.
Athletes who eat much meat are especially susceptible to arthrosis, a degenerative process of the joints. Among twenty conventional-diet professional football players who were observed for eighteen years, 100% incidence of ankle arthrosis and 97.5% of knee arthrosis were found.
A negative lime balance is easily produced by increased protein supply. The eminently important minerals—potassium and magnesium—are known to be deficient in an every day diet rich in meat, eggs, cheese, fat, sugar and grains, but richly present in a full-value vegetarian diet predominating in raw food.
Examples are repeatedly cited of robust and apparently healthy individuals who are heavy meat-eaters. Dr. L.H. Newberg of Ann Arbor University found that when he fed large quantities of meat to test animals, they grew bigger and more alert than other animals on a vegetarian diet. But three months later these animals contracted kidney damage and died, while the vegetarian animals lived on healthily and happily. (Wade, C., Vegetarianism, Herald of Health, LXXII, Ap. 1967, p. 14)
Accelerated growth = accelerated maturity, accelerated degeneration and accelerated demise. Rapid growth and short life go together, verified by repeated studies and experiments.
Since rapid maturation occurs as a result of high protein diets, this produces earlier onset of menstruation. Girls who start menstruation before thirteen have a 4.2 times greater incidence of cancer than those who start several years later. In countries with higher meat fat consumption, breast cancer mortality rates increase, and there is a higher incidence of colon and prostate cancer.
It must be emphasized that diet alone is not the single component in cancer and other degenerative diseases, but optimal nutrition does play a fundamental and preventive role, and faulty dietary habits play a causative role.
Kofranyi of the Max Planck Institute in Russia proved that complete nitrogen balance and performance ability could be maintained on 25 grams of protein daily, and Oomen and Hipsley found a population that develops not just full health, but magnificent structure and corresponding physical performance on 15 to 20 grams of protein daily.
Dr. Bircher-Benner describes the method used by the American Research Council's Food and Nutrition Board to agree on a daily requirement for adults of seventy grams, found in their tables.
Sherman, a member of the board, said that evidence pointed toward a much lower amount, somewhere around thirty-five grams. But if the protein requirement had been set so low, there would have been a public outcry. And so, a corresponding "margin of safety" was adopted, and "seventy grams" was published. Because the scientific basis for this was nonexistent, the word "recommendation" was used instead of "requirement." Of course it was publicly interpreted as the requirement, in fact, as the minimum.
"The smallest amount of food able to keep the body in a state of high efficiency is physiologically the most economical, and thus best adapted for the body's needs." This is the Chittenden concept, stated years ago by Russell Henry Chittenden, which applies forcibly to protein. The average American diet contains 45% more protein than even the National Academy of Sciences recommends, and is certainly not "best adapted for the body's needs."
Flesh eating is defended almost entirely on the premise that it is a source of superior proteins. The truth is exactly opposite. The pathological effects of encumbering our bodies with the proteins of other animals is Nature's method of vetoing these proteins for human consumption, in order to promote the stability of the human species and to protect the health of the individual. Dr. Herbert M. Shelton says (Animal Foods—booklet) that allergy and anaphylaxis (see definition) are not mysterious; they are due to long-standing poisoning of the body by excess or inappropriate protein foods.
Animal proteins are often not reduced to their constituent amino acids, but are absorbed in more complex form. Absorption by the body of such partially digested proteins poisons the organism, and so-called "allergic symptoms" may be the result—or gout, arthritis, cancer, or any one or more of a host of degenerative diseases.
A meat-eater must also be concerned about digestive problems caused by too little dietary fiber; circulatory problems due to excessive cholesterol deposits from animal fats; loss of bone mass due to inadequate ingestion and retention of calcium; deficiency of vitamins and minerals; and inadequate carbohydrate intake (without increasing calories).
Planet Earth - The Effects Eating Meat Has On Our Planet
There is a saying: “You are what you eat”.
Blender: Recommend a commercial grade blender with variable or high power such as a VitaMix. Use of a standard blender may result in clogging or a stringy soup, however, cutting the vegetables into smaller pieces will often work.
Quantity: This recipe is for a 2 quart blender capacity. Reduce ingredients proportionally for blenders with a smaller capacity.
Serving: Serving size is generally 1/4 to 1 quart per person depending on appetite and whether other entrées are served with it.
The ingredients can certainly be added in any order; however, experience suggests that as the soup becomes thicker, some ingredients don’t blend as well. To thin the soup, simply add more water to your recipe. The following instructions are offered from experience.
Add water and spices (except salt and pepper) to empty blender and mix ingredients thoroughly. Add remaining ingredients one at a time, mixing thoroughly during the entire process or in between steps. Make sure to add each ingredient gradually and separately rather than stuffing them into the blender. This will allow the ingredients to get blended thoroughly. When adding the Swiss Chard, be sure to add only one leaf at a time to the blender with the stalk pointing up and the leafy part down into the blender. This helps to reduce splatter and allows the suction of the blender to pull the Chard leaf towards the blade.
Add Kale, Celery, Bok Choy, Swiss Chard (until blender is full), then add the Salt and Pepper, Avocado last
Taste soup and add additional spices as needed….. You are done!
The entire process of blending may take between 8 and 12 minutes, with the only cleanup being to wash the blender after serving.
Blender/Food Processor: Used to prepare pesto sauce.
Zucchini Pasta Maker: Use to convert raw zucchini into zucchini pasta noodles. Can use any other type of knife, peeler, or slicer that can convert zucchini into edible slices, slivers, or curls.
Quantity: This recipe will make about 1 quart of pasta and can be doubled or trippled as necessary.
Serving: Serving size is generally 1/4 to 1/2 quart per person depending on appetite and whether other entrées are served with it.
Wash and peel zucchini, then use zucchini pasta maker to convert zucchini into pasta noodles. Wash and separate basil leaves from stems. Add 1/2 of basil leaves along with pesto sauce spices to blender or processor as appropriate. Once spices are properly blended, add remaining 1/2 basil leaves and blend for desired consistency.
Place zucchini into bowl or vessel and use a knife to cut pasta noodles to desired length. Pour pesto sauce over noodles and mix contents together.
Food Processor: Used to prepare all ingredients in recipe.
Cake Pan: Spring-form type or other appropriate cake mold.
Quantity: This recipe will make 1 large cheese cake.
Serving: Serving size is generally a 1/16 to 1/8 slice per person.
Sprinkle coconut evenly on the bottom of cake pan. Blend crust ingredients to create a granular paste (you'll see when it starts to get 'crusty') in food processor and spread evenly on top of coconut layer. Blend cake filling ingredients in food processor and spread evenly on top of crust layer. Blend topping ingredients in food processor and then spread on top of cheesecake layer immediately or store for use when serving. Place raw vegan cheesecake in refrigerator or freezer until firm. It can take up to 45 minutes in the freezer to become firm.
For serving, remove cake from refrigerator or freezer, remove metal cake mold, and cut into desired slice size. Apply fresh topping if not already applied to cake.
Article from Victoria, founder of www.rawfamily.com
Cooked food is a very severe addiction. Can you go to Russia and get all the alcoholics in Red Square to drink carrot juice? You can tell them that it's cheaper than vodka and it has beta-carotene and it's good for you, but less than 2% will switch. For six years I had been wasting my time because people cannot go on raw food without some form of therapy.
100% Success with the 12 Step Program to Raw Foods
In 2001 I created a therapy that is described in my book, 12 Steps to Raw Food and began another class. There were 45 people in my first class. When it was over, I waited 30 days, then I called everyone. I was praying that 30% were still on raw food. What do you think? 100% were still on raw food! Since then, for the past three years, I've been teaching 12 Steps to Raw Food very successfully.
I have found that cooked food is addictive on four levels:
All carbohydrates become sucrose when heated. Sucrose or white sugar is one of the most addictive substances in the world. Its molecular structure is very similar to cocaine. When people stop eating cooked carbohydrates, their personalities change a lot. They become calmer and happier and they even go through the same twitches that people go through when they quit taking cocaine. That is why cooked carbohydrates are the basis of all international cuisine. Mexicans eat tortillas, Italians eat pasta, Americans eat potatoes, Russians eat bread, Armenians eat lavash. What about white sugar? Have you ever had just one little candy and thought it was enough? You always want another. Other addictive substances in cooked food are caffeine, chocolate, MSG, aspartame, all of the excitotoxins, preservatives, colorings and flavor enhancers, almost 2,000 different things that are addictive. That's the chemical level.
When we are born, we are programmed to be raw fooders. We never request our mothers to steam their breast milk. We like it raw. However, when we're six months old, doctors tell mothers to introduce cooked foods to the baby. The instincts in our body are telling us to beware, SOS! Mother says "Mmmm", and the baby's body says "No". Baby spits it out, screws up his face. Pooh. They try it again and again. Then the next thing that happens, is a fast and smelly diarrhea. The body says, hey, ouch, quick, out of the body. But because this substance is addictive, it takes three times and the baby gets accustomed to it and begins to like it. We are now programmed to be cooked food eaters.
According to the book, Sacred Wisdom of the Human Body, when the body is programmed to cooked foods, two gallons of digestive juices per day are pumped into the system. When the body is programmed to be a raw food eater, it is only one cup per day. That means if you eat three cooked meals a day, your body produces 700 mg. of saliva, 750 mg. of pancreatic juice, 3 liters of stomach juice and 3.5 liters of intestinal juice. Altogether, two gallons per day. If you put your ear to your belly, what do you hear? Growling. That's those juices pumping. All those juices give you an uncomfortable feeling. You feel tension, light-headedness, weakness, irritability, even depression, hunger pains, headaches and withdrawal symptoms. The only thing that will give you relief is cooked food. You feel hungry, you feel starved. That never happens to people who eat only raw food. They could easily move the time of lunch for two or three hours, even miss it completely, and they don't feel any discomfort.
When we put a good cake or pasta in our mouth, we say, oh, it's so good, it's to die for. My book, 12 Steps to Raw Foods, has been translated into twelve languages including Chinese. In all languages there was no problem finding the equivalent of "to die for". We sarcastically call it by its true name and it does kill people because statistically, people who eat only raw food, never die from cancer or heart attacks, the two main causes of death today. If people who have cancer or heart problems simply go on 100% raw foods, statistics tell us their symptoms will go away. So, that is our biological level of addiction to cooked food.
The next level of addiction to cooked food is the emotional level. Whenever we experience stress, we like to eat something because eating cooked food makes us sleepy and foggy. Eating cucumbers doesn't help. We need to eat something comforting. It's not that we are popcorn deficient. We don't call popcorn or corn chips nutritious. We call them comforting. When someone is feeling sad, you take them out for some ice cream or give them some chocolate. We don't know how to cope with our emotions, and if we are left alone with our emotions and we don't have anything to eat, it will be very uncomfortable. It could actually lead us to some spiritual discoveries, but we don't do that, we eat instead. So that's the emotional level, but the hardest level of all is the spiritual level of addiction.
We are all spiritual beings, and as spiritual beings we are all special. Maybe some of you have been brainwashed to believe that you are not really important, but deep inside you feel special because you know you have a special spiritual mission in your life. And when you don't follow the spiritual mission, you have problems. What would you like to have inscribed on your gravestone when you die? "She had a good credit history"? It looks like that's what we really care about, but if we don't follow our spiritual mission, we begin to develop spiritual pain and we experience this spiritual pain more and more as we get older. That's why the 12 Step Programs are spiritual programs. That's why the last four steps of the 12 Steps Raw to Foods are spiritual steps.
We help you to reprogram your behavior. First, we help people to get out of denial. Food is the hardest case of denial. We don't give six month-old babies alcohol or cocaine, but every single person in the world has been given cooked food at an early age, and because almost everyone eats cooked food, it's hard for us to acknowledge that it's an addiction. Do you ever overeat? Do you feel good when you overeat? You don't want to overeat, but you know that it will happen because it's beyond your control. Your body just takes over and rationalizes, "I will only eat it this time, but never again."
If I can't handle it by myself, I need help. So the second step is to get a sponsor. We divide into sponsor pairs. Then you write down the three main reasons you want to eat your food raw on a business card. Some people say they have fibromyalgia, some are overweight, some want more energy. On the other side you write the cell phone of your sponsor and you carry it in your purse at all times. Whenever you have a wish to eat some cooked food, you have to call your sponsor and you tell them how delicious that food smells, and so you think you're going to eat some. Your sponsor tells you to take out your card and read it out loud. You read, "I weigh 280 pounds, I don't want to be dependent on my children". She says, is this still important to you? You say, oh yes. And then she says, what can you do instead? And you say, well maybe I'll go for a walk or buy myself a flower or a smoothie at the juice bar. Then you say, thank you, and she calls you when she needs help.
Article from Victoria, founder of www.rawfamily.com, author of books Raw Family, 12 Steps to Raw Foods and Eating without Heating.
CARTOON: WHY BEING VEGAN
Despite the common belief that drinking milk or eating eggs does not kill animals, commercially-raised dairy cows and egg-laying chickens, whether factory-farmed or "free range", are slaughtered when their production rates decline. The same factory farm methods that are used to produce most meats are also used to produce most milk and eggs. These cows and chickens live their short lives caged, drugged, mutilated, and deprived of their most basic freedoms.
On U.S. farms, an average of 7 egg-laying hens spend their entire lives in a battery cage with a floor area the size of a vinyl record cover. Living on wire floors that deform their feet, in cages so tiny they cannot stretch their wings, and covered with excrement from cages above them, these chickens suffer lameness, bone disease, and obsessive pecking, which is curbed by searing the beaks off young chicks. Although chickens can live up to 15 years, they are usually slaughtered when their egg production rates decline after two years. Hatcheries have no use for male chicks, so they are killed by suffocation, decapitation, gassing, or crushing.
As with any mammal, cows produce milk only when pregnant and stop after their calves have been weaned. When a dairy cow delivers a female calf, the calf becomes a dairy cow herself, born to live in the same conditions as her mother. But when a dairy cow delivers a male calf, the calf is sold to a veal farm within days of birth, where he is tethered to a stall, deprived of food and exercise, and soon slaughtered for meat. Life is only a few years longer for the mother. Because it is unprofitable to keep cows alive once their milk production declines, dairy cows are usually slaughtered at 5 years of age. Thus, a cow's normal lifespan of 25 years is cut 20 years short just to cut costs and maximize production.
Today's farms are not like the ones most of us learned about in school; they are mechanized factories where an animal's welfare is of little concern compared to profit. Veganism emerges as the lifestyle most consistent with the philosophy that animals are not ours to use.
Animal agriculture takes a devastating toll on the earth. It is an inefficient way of producing food, since feed for farm animals requires land, water, fertilizer, and other resources that could otherwise have been used directly for producing human food.
Animal agriculture's dependence on higher yields accelerates topsoil erosion on our farmlands, rendering land less productive for crop cultivation, and forcing the conversion of wilderness to grazing and farm lands. Animal waste from massive feedlots and factory farms is a leading cause of pollution in our groundwater and rivers. The United Nations Food and Agriculture Organization has linked animal agriculture to a number of other environmental problems, including: contamination of aquatic ecosystems, soil, and drinking water by manure, pesticides, and fertilizers; acid rain from ammonia emissions; greenhouse gas production; and depletion of aquifers for irrigation.
In a time when population pressures have become an increasing stress on the environment, there are additional arguments for a vegan diet. The United Nations has reported that a vegan diet can feed many more people than an animal-based diet. For instance, projections have estimated that the 1992 food supply could have fed about 6.3 billion people on a purely vegetarian diet, 4.2 billion people on a 85% vegetarian diet, or 3.2 billion people on a 75% vegetarian diet.
The consumption of animal fats and proteins has been linked to heart disease, colon and lung cancer, osteoporosis, diabetes, kidney disease, hypertension, obesity, and a number of other debilitating conditions. Cows' milk contains ideal amounts of fat and protein for young calves, but far too much for humans. And eggs are higher in cholesterol than any other food, making them a leading contributor to cardiovascular disease. The American Dietetic Association reports that vegetarian/vegan diets are associated with reduced risks for all of these conditions.
Vegan foods, such as whole grains, vegetables, fruits, and beans, are low in fat, contain no cholesterol, and are rich in fiber and nutrients. http://www.vegan.org
A Raw Vegan diet provides an ideal weight, while also preventing and healing most modern disease. It excludes all food of animal origin, and all food cooked above 48 degrees Celsius (118 degrees Fahrenheit). A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, and fresh juices. There are many different versions of the diet, including fruitarianism, juicearianism, and sproutarianism.
Cooking foods destroys the complex balance of micronutrients or trace elements which are the essential nutrients for health and longevity. Also in the cooking process, dangerous chemicals are produced due to the heat interaction with fat, protein, and carbohydrates. This chemical transformation of our food not only depletes it from the nutritional value but also result in being addictive. Most people eating cook food transitioning to raw vegan, experience a similar emotional withdrawn like a drug addict. For that reason it is important to surrender yourself with a supportive community when transitioning to raw vegan.
Spiritual and/or philosophical reasons
Raw vegan provides a diet at a higher energy frequency. Therefore, eating raw vegan has a direct connection with spiritual evolution and help with reaching higher consciousness. The raw food movement looks at the way food, living, treatment of the earth, our treatment of each other, and our quest for physical, spiritual, and mental health all fit together. Therefore, it is also a philosophy".
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Article by Johanna Garrick
The Raw-Vegan Diet is reaching critical mass and is moving from the fringe to the mainstream via numerous retreats, restaurants and books. The most recent addition is especially notable; Roxanne's, a four month old 5 star restaurant in the Bay Area launched by millionaire David Klein and his wife Roxanne is attracting the attention of top chefs around the world for its all-raw haute cuisine.
According to John Robbins, there is a Food Revolution taking place. This is a movement towards eating more locally grown whole vegetarian foods for health and for the planet. A major movement within this food revolution is a rapidly growing health trend known as the raw-vegan diet. The raw-vegan diet is similar to the vegan diet (a diet that excludes meat and dairy) and adds the additional caveat that all food should be eaten raw. The raw-vegan diet consists of fruits, vegetables, sprouted grains and legumes, seeds and nuts. Raw-vegan food is considered healthy because of its living enzymes. The enzymes in food aid in digestion and are destroyed at 118 degrees of heat. Therefore in order to digest cooked food your body has to use its own metabolic enzymes which takes energy from your body and leaves you feeling sluggish. Heating also depletes food of vitamins and minerals which is why cooked food is thought to lead to excessive food consumption in the body's attempt to gain adequate nutrition.
According to Jinjee Talifero, co-author of The Garden Diet, "Not only does cooked food contain extremely limited nourishment, but it also contains numerous toxins. Scientists in Sweden recently discovered that heated carbohydrates contain a known toxin which renders water to be classified unfit for drinking when it contains this toxin in far smaller quantities."
The raw-vegan movement has been gaining momentum rapidly since 1995 via books, websites and email newsletters published by raw food authors such as Gerald (Nutman) Talifero at The Garden Diet and David Wolfe at Raw Food and educators such as Nomi Shannon at The Raw Gourmet and Paul Nison at Raw Life as well as literally hundreds of others. These include doctors, nutritionists, naturopaths and ordinary people who have become passionate about sharing the knowledge that helped them lose weight, heal or prevent illnesses, and feel younger and more energetic. Raw-veganism has also been called "sustainable eating" and is entering into environmental conversations and simplicity circles as the way to eat to save the planet.
Raw food is reaching critical mass and is moving from the fringe to the mainstream via numerous retreats, restaurants , and books. The most recent addition is especially notable; Roxanne's, a four month old 5 star restaurant in the Bay Area launched by millionaire David Klein and his wife Roxanne is attracting the attention of top chefs around the world for its all-raw haute cuisine.
Articles about raw food have appeared recently in USA Today and Women's World, as well as the San Francisco Chronicle, praising Roxanne's. Celebrities like Alicia Silverstone, Woody Harrelson, Demi Moore, Robin Williams, and Bryan Adams have all been seen in raw food restaurants and some are known to be full-time raw-vegans.
In a world where doctors receive four hours of training in nutrition during their entire education, it is no wonder people are taking responsibility for educating themselves about diet and nutrition.
We live in a culture that is literally built around cooked food, which makes the social implications of going raw full of challenges. However the alternative is at least equally fraught with difficulty. Obesity has recently been declared a National Epidemic by the CDC (Center for Disease Control). A recent episode of Investigative Report on A&E called The Supersize Generation relayed that one in three children and half of all adults North America are overweight. One expert on this special commented on our need for instant meals, the proliferation of junk food outlets and the ever-present temptation of processed foods, saying: "In order to make wise food choices in this society, you almost have to be a fanatic."
Fortunately, being fanatical can also be a lot of fun!