| The commercial food we now consume is grown in | | | | crunchy (15-40% loss) |
| soil that has been seriously depleted of its minerals | | | | - Cooked (40-100% loss, depending of length of time |
| because of continuous farming without crop rotation or | | | | cooked) |
| rest. In addition, there is a total dependence on | | | | - Leftovers |
| chemical fertilizers and pesticides to grow produce. | | | | - Microwaved (90-99% loss) |
| Depending on the soils they are grown on, there can | | | | - Commercially canned |
| be a significant difference between commercially | | | | - Fried, and deep fried |
| grown and organically grown vegetables. One study | | | | - Processed foods with additives (contain toxins and |
| concluded that organically grown foods were richer in | | | | have zero nutrient value) |
| minerals than commercially grown products. By | | | | Food industries process food so that it can be sold to |
| comparison, there was 87% less content of | | | | consumers. In our fast-paced world, we have been |
| magnesium, potassium, manganese, iron, and copper in | | | | conditioned to expect food that is conveniently |
| conventionally grown foods. | | | | packaged, easy and quick to prepare, has a long shelf |
| It is now a proven fact that when soil is made healthy | | | | life, and tastes good. Tantalizing taste is now the main |
| with organic humus and natural minerals, plants | | | | criterion for choosing food. |
| become healthier and more pest-resistant.They do not | | | | Food loses its nutrient value when it is processed. For |
| contain "weakness attractors" for pests.Even though | | | | example, refined white flour contains only two or three |
| we may be eating adequate quantities of fruits and | | | | nutrients, compared to more than fifty in whole-wheat |
| vegetables, if they are not grown organically, or if they | | | | flour. Whenever food is heated to temperatures in |
| have been irradiated,our bodies are not receiving the | | | | excess of 112 degrees fahrenheit (44 degrees celsius), |
| nutrition required to build and maintain health. | | | | most of the natural enzymes in it are destroyed. |
| We are consuming incomplete nutrition because the | | | | Original, living, natural food becomes more or less |
| food lacks the natural vitamins, minerals, amino acids, | | | | unnatural dead food, lacking life force energy. |
| and enzymes necessary to maintain life and build | | | | Enzymes contained in raw food function as catalysts |
| vitality. | | | | to assist with the digestive process and with other |
| Food Processing | | | | functions in our bodies. |
| The following food preparation processes are listed in | | | | Without live enzymes in food, our bodies must |
| order of nutritivevalue, from best to worst: | | | | manufacture them from vitamins and minerals in our |
| - Raw | | | | own tissues to be able to digest the nutrient-deficient |
| - Juiced, and consumed immediately after preparation | | | | processed foods we eat.Whenever we prepare |
| - Dehydrated, or dried, without chemicals or additives | | | | foods by canning or overcooking, we are killing the live |
| (2-5% loss of nutritive value) | | | | enzymes. When we consume these foods, we are |
| - Frozen (5-15% loss) | | | | depleting our body's nutrient reserves. |
| - Lightly steamed, so that the vegetable is still a little | | | | |