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