The Terrible Two: Cancer and Circulation
Enzymes are needed in the fight against cancer (and health in general). Cooking at temperatures above 116°F destroys enzymes. Instead of cooking, why not try sprouting?
"Germination initiates a chemical transformation in the seed grains that naturally neutralizes the phytates or enzyme inhibitors..." - The Maker's Diet, page 138.
Soaking grains, nuts, seeds and beans overnight triggers the onset of the sprouting process and deactivates the enzyme inhibitors. Just soaking them overnight before cooking makes them much easier to digest.
Take any edible seeds, nuts, grains or beans, soak them in water overnight and they should swell up. These are called "pre-sprouts". Many of them will now be ready to eat without any cooking at all. If not edible, then rinse them and continue soaking and rinsing for two or three days. Letting the sprouts grow longer is optional. Putting the sprouts in a window so they turn green is also optional. Just soak your seeds, nuts, grains or beans for 24+ hours and then try eating them. If you like the taste then they are ready to eat.
You can soak seeds overnight and then dry them in the open air or in a dehydrator prior to grinding them into healthy flour devoid of enzyme inhibitors.
Protein is made of amino acids. The adult human body requires 20 different amino acids. The human child requires 22 different amino acids. Eight of these amino acids are called "essential amino acids" because they must be obtained from diet. The remaining amino acids can be manufactured in the body using the 8 essential amino acids as building blocks.
The eight essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Plus, histidine is an essential amino acid for human infants. Unfortunately, lysine can be destroyed by heat starting at about 110°F, with higher temperatures bringing greater destruction. Lysine is used by the body in the fight against both cancer and heart disease. The essential amino acid tryptophan may also be damaged by heat. A good source of lysine is uncooked legumes. A good source of tryptophan is uncooked grains. Cold-processed whey powder is a good source of both lysine and tryptophan. There are also other things you can do to prevent heart disease.
It is no longer safe to consume raw animal products. Raw fruits and vegetables do contain protein. However, your best plant sources of protein are nuts, seeds, grains and legumes. As we mentioned above, nuts, seeds, grains and legumes contain enzyme inhibitors. These enzyme inhibitors can be deactivitated by cooking. However, cooking can also destroy some of the amino acids. Therefore, we conclude that another good way to deactivate the enzyme inhibitors is sprouting, and the sprouts can be eaten raw or lightly steamed (put them in your stir fry just before serving) so that we can obtain the full measure of protein that they contain.
It is nice to have some warm food each day. Certainly it smells good, with various aromas being carried to your nose by the steam. Just avoid high temperatures and don't cook your food to death. Cooking destroys 25% to 100% of the nutrients in food depending on the cooking method. Lightly steaming food destroys about 25% of certain vitamins and other nutrients. Microwaving food can destroy up to 100% of some nutrients. Plus, frying, deep frying and baking at moderately high temperatures (350°F) and microwaving can create carcinogens such as acrilamide in the food. To protect nutrients when cooking, you should always cook with water, thereby ensuring the cooking temperature never exceeds the boiling point of the water. Properly cooking certain foods can make the foods more appetizing and soften the food thereby increasing the availability of nutrients. The overall diet, however, should consist of only 30% cooked foods and at least 70% raw foods.
Grains and legumes each contain all of the essential amino acids, but tend to have more of some than others. In order to have an abundance of ALL essential amino acids, it is useful to eat both sprouted grains and sprouted legumes each day. It is not absolutely necessary to eat them at the same meal because the body can store excess amino acids for a time, but for protein synthesis to take place all the essential amino acids must be present simultaneously.
The manna bread eaten by the ancient Essenes was not cooked. Rather it was simply heated in the dessert sun. Uncooked manna bread made from sprouted grains may be available in your local health food store.
The bread recipe called Ezekiel Bread ("And you, take wheat and barley, beans and lentils, millet and spelt, and put them into a single vessel, and make bread of them." - Ezekiel 4:9) provides all the essential amino acids in good balance providing you use roughly equal quantities of grains and legumes. You might pre-mix all these grains and legumes and sprout a cupful at a time for use in salads, sprinkle on soups, etc. Legumes commonly used in this recipe include lentils, pinto beans, red kidney beans, and Great Northern Beans. Sometimes rye is substituted for spelt.
The average North American eats twice as much protein as is required by the body, resulting in depletion of the body's protein-digesting enzymes. The body's requirement for dietary protein (when derived from plant sources) is one half gram of protein per pound of body weight. A 100 pound person needs about 50 grams of plant protein per day. This is a very small amount of protein. It is almost impossible to eat a diet of fresh fruits, vegetables and sprouted grains and legumes and not get enough good quality protein. Plus, these plant sources of protein provide enzymes, fiber and more than twice the minerals and vitamins as provided by meat.
"I believe the strain on our enzyme "bank account," caused by diets of cooked food, is one of the paramount causes of premature aging and early death. I also believe it is the underlying cause of almost all degenerative diseases." - Dr. Edward Howell, The Status of Food Enzymes in Digestion and Metabolism, 1946.
The Terrible Two: Cancer and Circulation
"Research in the area of enzyme therapy and circulatory disorders has revealed some interesting findings. About 100 years ago, the French doctor Trousseau drew attention to the tendency of cancer patients to suffer thromboses and of thrombotic patients to suffer from cancer. Using studies (including dissection statistics from the Hamburg and Munich Pathological Institutes), cancer researchers have confirmed Dr. Trousseau's findings.
The common factor is clear. The cancer cells can multiply undisturbed and form a tumor, by hiding in and under undissolved fibrin." - Enzymes & Enzyme Therapy, Anthony J. Chichoke, D.C., Keats Publishing, Inc., New Canaan, Connecticut, 1994, page 214.
"Bromelain works much the same way as these new "miracle" clot-busting drugs, by stimulating the conversion of plasminogen to plasmin, which in turn helps break down the fibrin clot." - Dr. David Williams
"Pancreatic enzymes and vegetable enzymes are part of the supportive theory. You have the papaya melons as the source of the enzyme Papain and pineapple as a source of the enzyme Bromelain. The demasking effect of these enzymes against the pericellular layer of the malignant cell is something very concrete in the immunology of cancer. Now I prefer, rather than advising the use of bromelain or papaya tablets that the individual seeking these enzymes get them directly from the fresh ripe pineapple and papaya fruit. As much as half a pineapple a day should be ingested...You have nothing to lose by eating fresh pineapple and papaya melons." - Dr. Krebs, Jr.
The Japanese fermented food "natto" is a rich source of the enzyme nattokinase that dissolves clots and fibrin deposits in various parts of the body. This makes natto a useful treatment for many problems associated with fibrin and impaired circulation (hyper-coagulation of the blood, circulatory problems, angina, heart attacks, strokes, senility, fibromyalgia, chronic fatigue syndrome, multiple sclerosis,...) The Japanese people eat an average of 4.5 pounds (2.2 kg) of natto annually. - Dr. David Williams Alternatives newsletter November 2002.
Sprouts and all raw foods are good sources of enzymes. Soak your nuts, seeds, grains and legumes overnight to make them more digestible.
Sprouts are living foods, easy to digest and filled with enzymes, proteins, complex carbohydrates, essential fatty acids, fiber, vitamins, and minerals. Everything your body needs in a form that your body can use! Sprouts are economical, easy to make and nutritious.
Simply by sprouting the grain or bean you have eliminated the need to cook it. No need to bake bread, or to cook your beans for hours to make them digestible. Just sprout and serve! Amazingly, even shelled sunflower seeds will sprout.
You can soak nuts overnight and then dehydrate them. This removes the enzyme inhibitors while allowing you to continue eating tasty almonds and other nuts. You can make sprouts anywhere, even while camping. Pack in the dried grains, seeds, nuts, beans, and peas and produce fresh vegetables in your campsite!
Sprouts are environmentally friendly. They eliminate the need for cooking fuel, and reduce the generation of greenhouse gases.
"Farmers use cooked potatoes to fatten pigs for market. They've found that pigs on cooked potatoes fatten faster and more economically than pigs on raw potatoes. This evidence shows the great difference between cooked calories and raw calories. Indeed, from my work in a sanitarium many years ago, I've found that it was impossible to get people fat on raw foods, regardless of the calorie intake." - Dr. Edward Howell
"Another expert in this area was Dr. Francis Pottenger. His famous experiments with cats in the 1930s are just as relevant today as ever. He took two groups of cats and for years personally supervised their feeding. One group was given exclusively raw, uncooked food. The other was given only cooked food. Results were overwhelmingly clear: the raw food cats all lived a long, disease-free life. Cooked food cats became sick and died much younger. (Bieler, p 192)
Also notable was that cats who became sick on a long term all cooked diet could not regain their health even when placed on a raw foods diet. Irreversible damage. Cooked food cats produced only two sickly generations, the second of which was invariably sterile. Natural selection." - Dr. Tim O'Shea
Sprouts are whole food. Eating sprouts gives you the full nutritional value of the food. Nothing has been processed out, no chemicals or preservatives have been added. The essential oils have never been exposed to the air so they are not rancid. The enzymes have not been destroyed by cooking. Sprouts are just simple, natural, wholesome food. Sprouts taste great in a bowl with a bit of salad dressing, mixed in with other leafy greens, stuffed into a sandwich, sprinkled over your dinner, or used as a garnish on soups. Sprouts can also be stir-fried or steamed with other vegetables, or added to veggie burgers.
Use clean filtered water to soak your sprouts overnight. Then pour the water on your house plants.
Flax is an exception. The soaking water turns gelatinous and is OK to eat.
Good choices to sprout:
· seeds - clover, sunflower, radish, mustard, fenugreek, broccoli
· beans - mung, lentils, garbanzo
· nuts - almonds, filberts (hazelnuts)
· grains - barley, wheat, rye
You will soon discover your favorites. A diet including lots of fresh sprouts and raw foods provides an abundance of enzymes necessary for good digestion, cancer prevention and the maintenance of good health.
Some writers have expressed concern about natural toxins in raw foods. You certainly do want to avoid eating mold. As for other toxins, a good discussion is to be found at http://www.chetday.com/sprouttoxins.html.
In 1930, Dr. Paul Kautchakoff showed that eating cooked food produces a condition in the body called leucocytosis. Leucocytosis is an elevation of the white blood cell (WBC) count. White blood cells defend the body when disease is present. Infection, intoxication, poisoning and eating cooked food all increase the white blood cell count. If we always eat food that the body reacts to just like disease, then in time we are going to exhaust the body's disease-fighting capability.
Some foods are better/worse than others. There is a continuum from best (raw foods) to worst (cooked meat).
1. Raw or frozen food does not increase WBC.
2. Commonly cooked food causes mild increase in WBC.
3. Pressure-cooking and canning foods causes moderate increase in WBC.
4. Man-made foods devoid of enzymes cause severe leucocytosis (soft drinks, alcohol, white sugar, white flour, vinegar).
5. The worst food is meat that has been cured, salted, canned or cooked. The body reacts to these substances to a degree otherwise only seen in poisoning. To avoid leucocytosis, meat must be eaten raw.
When we eat foods that the body cannot properly digest, then leucocytosis indicates that the immune system must be activated in order to remove these substances from the body.
"There are some foods not normally eaten raw in the Western diet that I do suggest eating raw for medicinal reasons. Raw garlic and raw onions, eaten regularly, can protect against heart attacks by increasing the body's ability to dissolve blood clots. Raw garlic also is a potent antibiotic. And some vegetables are just fine raw: lettuce, arugula, radicchio, watercress, cucumbers, radishes and buckwheat sprouts.
Whatever you do, don't eat beef, chicken or pork raw. There's too much risk of infection."
- Dr. Andrew Weil
Altschul, Aaron M. Proteins, Their Chemistry and Politics, Basic Books, New York, 1965. This book provides the scholarly analysis of protein complementarity that is the basis of a successful vegetarian diet. A meat & milk based diet requires 3 1/2 acres to feed one person, whereas on a vegetarian diet one quarter acre can feed a person. Also, the meat & milk based diet requires 2,500 gallons of fresh water per day per person, compared to only 300 gallons of fresh water per day for a person on a vegetarian diet. The number of people who can live on this planet and their impact on the environment is largely determined by their diet.
Lappe, Frances Moore, Diet for a Small Planet, Ballantine Books, New York, 1992. This book explains the principle of protein complementarity that is the basis of the vegetarian diet. By combining a grain and a legume you produce a protein that is as good as animal protein. Examples include: rice and lentils (rice and dahl - India), corn and beans (Mexico), chick peas and wheat (falafal sandwich - Middle East). This famous bread recipe takes full advantage of protein complementarity: "Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself." - Ezekiel 4:9. A high protein plant diet provides twice the vitamins and minerals of a meat diet, and vastly more fiber, phyto-nutrients, and other required nutrients.
Meyerowitz, Steve, Sprouts The Miracle Food: The Complete Guide to Sprouting, Sproutman Publications, 1998.
Wigmore, Ann, The Sprouting Book, Avery Publishing Group, 1986. Ann Wigmore has published a number of books and we recommend them all.
Enzymes are found in raw food. People do not eat enough raw food and are overtaxing their pancreas and becoming deficient in enzymes. Sprouts are extremely economical, highly nutritious, and a good source of enzymes. We recommend that everyone learn about sprouts, make them at home, and eat some every day.