Snacks 101

Snacks 101

 

• Replace, don't remove snacks from your home
• Start with fresh veggies and fruit. Have then already cut and ready to eat on plates in the fridge. When the kids are hungry, if this is what is offered, they will already have had a nutritious part of their dinner.
• Fact: if people are craving snacks, the meals they eat are not giving them emough nutrition.
• Fact: craving for sweets means a lack of vitamins and minerals in the diet
• Fact: there is no such thing as eating too many veggies, especially if they are raw.
• Pick one snack that you know is not good and replace with a better one. Wait until the family gets used to the swtich before replacing a second one.
• Goal: no one eats after 7 PM. That means dinner has to be nutritious so that people are filled.

Something to ponder:

 

Why do people offer foods that are not nutritious, even bad for them, as a "treat?" Shouldn't treats be extra specially delicious and nutritious?

 

What would those "treats" be? 

 

Go to: www.hacres.com and click on recipes and then click on desserts.

 

This is the end of Lesson 1.

Fats: The Good and the Bad

From Hallelujah Acres written by George Malkmous

Fats Are Essential — But Beware Of Bad Fats

In last week’s Health Tip  I shared how in 1998, Dr. Michael Donaldson, a PhD graduate of Cornell University, joined our team here at Hallelujah Acres to help us continually evaluate the accuracy of The Hallelujah Diet, based on the latest information. This week, we’re going to talk about what Dr. Donaldson’s research revealed about fat!

Dealing with fats reminds me of the saying: “You can’t live with them and you can’t live without them.” Let’s talk about the reason I make that statement…

Did You Know?

Fats, in one form or another, are found in almost everything we eat — almost every fruit and vegetable grown in the garden, in high amounts in avocados, seeds, and nuts, and exceedingly high in the flesh of most sea and land animals.
Before extensive research, I would never have dreamed that the half a banana I put in my green smoothie each morning contains a quarter gram of fat, that every 8 oz glass of carrot juice I drink has nearly a gram of fat, while that quarter of an avocado I put in my blended salad each evening contains approximately 7 grams of fat.
As we begin this journey into understanding fats, we need to be aware of how different types of fat can affect our health. For instance, there are the bad fats that have the potential of doing great harm to our body and which should be avoided, and there are the good fats that are essential in keeping us alive as well as being essential for the proper nourishment and functioning of the body.

Bad Fats Can Kill

Bad fats are the primary cause of approximately half of all deaths in America. Remove these bad fats from the diet and you could almost eliminate any fear of ever having a heart attack or stroke, or the need for medications to control high blood pressure, or the need for stents or by-passes. These bad fats clog up the arteries and cut off blood flow.
Bad fats are found in all animal flesh and dairy foods. Are you aware that 3.5 ounces of extra lean hamburger contains 16 grams of bad fat; or that 3.5 ounces of dark chicken meat contains 15.8 grams of bad fat; or that a 3.5 ounce serving of pork roast contains 21.5 grams of bad fat? Pasteurized cow milk derives 50% of its calories from bad fat.
Dr. William C. Roberts, editor of the “American Journal of Cardiology” writes: “Human beings are not natural carnivores. When we kill animals to eat them, they end up killing us because their flesh, which contains cholesterol and saturated fat, was never intended for human beings, who are natural herbivores.”
Animal source fats are good fats when consumed by carnivorous animals in their raw state, or in the raw milk consumed by the offspring of carnivorous animals. But when these same flesh and dairy fats are cooked, pasteurized, and consumed by herbivores (we humans) they become bad fats that clog up our arteries and do great harm to the body.
By the way, when these animal fats are cooked and consumed by carnivorous animals, they become bad fats for the animals that consume them as well, even to the extent of causing their death. Any fat in flesh or dairy or even fat coming from plants for that matter becomes a bad fat when exposed to air, light, or heat.

Good Fats Can Heal

Interestingly, if we were to remove all bad fats from our diet and do it perfectly, we would die if we did not consume the good fats that are essential for the proper nourishment and functioning of the body.
The body needs good fats — without them, life on earth cannot be sustained. Good fats are found exclusively in plant source foods, the very foods God so clearly told us in the Bible we should nourish our bodies with in Genesis 1:29, but only if consumed in their raw, unprocessed form. Fish oils, when properly processed, are also good fats.

Why Good Fats Are Essential

• The body can’t make them (that’s why they’re called “essential”).
• They are required for normal cell, tissue, gland, and organ function.
• Deficiency results in progressive deterioration of the body.
• Their absence from the body will eventually cause death.
• Adding essential fatty acids to a deficient diet reverses the symptoms of deficiency and helps in the process of restoring health.

Reasons Good Fats Are Essential For Body Health

• Energy production
• Brain function
• Weight management
• Digestion
• Inflammation prevention
• Stress prevention
• Improved sleep
• Improved hormone function
• Required for reproduction
• Lowers cancer risks
• Required for proper insulin function
• Improves gut integrity
• Improves dry skin, hair, and nail quality
• Required for proper hair growth
• Improves vision

Furthermore, most people fail to realize that their brain is about 60% fat.

Three Types Of Essential Fatty Acids

Essential fats are of 2 kinds: omega 3 and omega 6. The body can’t make them, absolutely requires them, and must obtain them from food. Lack of either of these essential fatty acids results in physical deterioration. Both omega 3 and omega 6 are polyunsaturated fats.
Omega 3 Fatty Acids – an essential polyunsaturated fat found in fish, nuts, seeds, and plant oils. There are three types of omega 3 fatty acids
(1) ALA or alpha-linolenic acid – available from flaxseed and walnuts.
(2)  EPA or eicosapentaenoic acid – available from human breast milk and fish oils. Can usually be converted by the body from ALA, but sometimes poorly.
(3)  DHA or docosahexaenoic acid – available from human breast milk and fish oils and algae. Can be converted by the body from ALA, but often poorly.
Omega 3 fatty acids correct imbalances created by unhealthy diets, by lowering risk of chronic diseases such as heart disease, stroke, and cancer. ALA helps reduce heart disease and stroke by reducing cholesterol and triglyceride levels. DHA & EPA help with brain and eye development, prevent cardiovascular disease, and can help prevent Alzheimer’s.
Omega 6 Fatty Acids – are also polyunsaturated fats essential for human health and can be found in most animal source foods, nuts, and plant based oils. There are two types of omega 6 fatty acids:
(1)  LA or linoleic acid is an unsaturated omega 6 fatty acid available from plants, seeds, and nuts.
(2)  AA or arachidonic acid is available from nuts, meat, eggs and dairy.
Most omega 6 fatty acids are obtained from animal sources and vegetable oils. However, excessive amounts, especially from animal sources, can contribute to inflammation, narrowing of the arteries, and result in heart disease, cancer, asthma, arthritis and depression.
A proper balance of 1:1 or 1: 2 between omega 3 and omega 6 fats the diet promotes health, while an excess of omega 6 promotes inflammation and contributes to the development of coronary heart disease, cancer, and the development of Alzheimer’s.
The Standard American Diet (SAD) typically contains 10 to 30 times more omega 6 fatty acids, (almost all damaged by processing and heat) than omega 3 fatty acids, contributing to the increasing rates of inflammatory disorders so prevalent today.
Omega 9 Fatty Acids – are known as oleic acids or monounsaturated fats. They are unsaturated fats found primarily in vegetable oils and almonds. Unlike omega 3 and 6, omega 9 fatty acids are produced by the body, but can also be beneficial when obtained from foods.
Although omega 3, omega 6, and omega 9 fatty acids all serve different functions within the body, incorporating balanced proportions of both essential and non-essential fatty acids are necessary for maintaining overall heart health and the general well-being of the body.

Processing Of Fats

Processing damages poly- and mono-unsaturated fats, and further damages already-damaged trans-fats. Because of their sensitivity to damage by light, air, and heat, oils for health and performance should be made under protection from these elements, pressed from organically-grown seeds to avoid toxic pesticide residues, bottled in brown glass and boxed for protection against light.
Most of the health problems blamed on these fats should be blamed on the destructive processing of fats used to obtain longer shelf life and when these fats are used in cooking. Essential fatty acids are extremely sensitive to destruction by light, air (oxygen), and heat. These destructive influences produce molecules that change natural and healthy fats to unnatural and toxic fats.
In past years, coconut oil was condemned for being a saturated fat and were replaced with vegetable oils called polyunsaturated. These processed, polyunsaturated fats were touted as being heart healthy, and the gullible American public bought into the propaganda and still does to this day. The bible says “My people are being destroyed for lack of knowledge”.  And how true this statement is today with regard to fats.
But what the people did not and many do not understand is the effect processing has on these oils. Processing turns good fats into refined fats, hydrogenated fats, and trans-fats. Trans fatty acids are formed when vegetable oils are hydrogenated (had hydrogen pumped into them), and hardened to make margarine and shortenings.
Trans fatty acids are now recognized as a leading cause of heart disease, cancer, diabetes, and other chronic or fatal illnesses. Any processed food that contains hydrogenated or partially hydrogenated vegetable oil contains trans-fats: most French fries, fried chicken, donuts, cookies, and pastries contain between 30% and 50% trans-fats.
These fats, when exposed to light, produce thousands of free radicals, and lead to changes in oil molecules. Exposing these fats to air (oxygen) produces oxidation and rancidity. Heat speeds up the damage done by light and oxygen, and at high temperatures does its own unique kind of damage.

Destructive Fats

Canola oil, corn oil, safflower oil, soybean oil, and sunflower oils are advertised as being heart healthy, yet they too are processed with heat, exposed to light and air, and usually sold in clear glass or plastic containers. Every one of them should carry a “WARNING” label, “Can be harmful to your health.”
All of the above oils, even if they are organic, cold-pressed, unprocessed, and stored away from heat and light and in clear glass or plastic, are potentially damaging to the body. They have very little shelf life and go rancid in days if not refrigerated. And if not pressed from organic seed, GMO becomes a huge issue also.

Healthy Fats

Extra virgin olive oil is one of the safest of the oils, although not significant sources of omega 3 as some believe it to be. However when buying olive oil there are certain things to look for: Make sure the label reads “Extra Virgin”! These words preceding the words “olive oil” mean the oil came from the first cold pressing of the flesh of the olive. If the label just reads “olive oil” it means the oil came from the heat processing of the seed. “Extra virgin olive oil” should be packaged in dark glass and never used for the frying of foods; use it only in its cold form in salad dressings, etc.
Cold pressed Udo’s Oils and flax oils are other safe oils if processed properly, are in dark containers, and refrigerated. It is important they be in dark glass containers, be found in the store refrigerator, and kept refrigerated at all times. These oils should never be used in cooking.
Fish oil is a safe oil if properly processed and comes from non-mercury sources (i.e. small fish like sardines and anchovies). Beware of fish oils in capsule form as they are often rancid. It is important fish oils come in a dark glass container and once opened kept refrigerated. We have found Pharmax Fish Oil to be the very best and purest of all the fish oils available today.
Organic virgin or extra virgin coconut oil is probably the safest and best oil available for cooking and is the only oil recommended for frying and cooking purposes. It has a sweet coconut scent and flavor and though it is a saturated fat, it is heart healthy and health promoting (antibacterial, antimicrobial), and it doesn’t require refrigeration.

In conclusion…

For those who might be interested, here are the fats I consume on a daily basis:

• A quarter cup of ground flaxseed and 1 teaspoon Pharmax Fish Oil go into my green smoothie each morning.
• At least a half an avocado each day.
• Some seeds and nuts in limited amounts.
• Some extra virgin olive oil in salad dressings and added to foods after cooking
• Extra virgin coconut oil for cooking purposes.

In addition to the above, most all the fruits and veggies I consume contain varying amounts of good fat. I consume no foods containing refined fats, hydrogenated fats, or trans fatty acids.
That means no fried anything:

• No donuts
• No French fries
• No onion rings
• No fried chicken

I have not knowingly consumed any bad fats in more than 36 years.
Although I have been on this 85% raw to 15% cooked, 100% plant-based diet for over 36 years, and now nearing my 80^th birthday, my nails and hair are strong and shiny, my scalp is not dry or scaly, nor do I have any dandruff, and my skin smooth, soft, and without blemish, with zero liver spots on my hands. I have no joint aches or “squeaks”!
The Bible says “My people are destroyed for lack of KNOWLEDGE.”  (Hosea 4:6) And when it comes to what kinds of fats we should and should not allow into our glorious God made physical bodies, there is for sure a great “lack of knowledge” regarding fats.
I trust that what we have shared in this Health Tip has increased your knowledge as to what kinds of fats should be allowed and what kinds of fats should not be allowed into these fabulous, God created, physical bodies God has given us the privilege and responsibility of maintaining so that we can have bodies fit for the Master’s use.

Replacement Guide for the Foods You love

Here is a handy replacement guide for all the delicious foods you love that are not good for you. I downloaded it from: www.hacres.com

Don’t Just Remove Foods – Replace Them

Why just give up harmful foods when you can replace them with creative, healthy alternatives? You can re-create your favorite foods in

a healthier version that will support the body rather than detract from good health. That’s what The Hallelujah Diet is all about.

REMOVE

THESE…

Beverages:

Alcohol, coffee, caffeinated teas,

carbonated beverages, all artificial and sugar

containing drinks, sport drinks, and all juices

containing preservatives, refined salt, sugar,

and artificial sweeteners.

Dairy:

All milk, cheese, ice cream, whipped

toppings, and non-dairy creamers. (Read Dr. T.

Colin Campbell’s book, The China Study, for

documentation.)

Soy Products:

Soy has estrogenic isoflavones.

Estrogen can be a contributing factor in all

female cancers.

Fruit:

Canned and sweetened fruits, along

with non-organic and sulfured dried fruits.

Refined and/or Enriched Grains:

Refined,

bleached flour products, most cold breakfast

cereals, and white rice. (Refined grains are

devoid of fiber and can cause constipation.)

Meats:

Beef, pork, fish, chicken, eggs,

turkey, hamburgers, hot dogs, bacon,

sausage, bologna, etc. Animal source foods

are the leading causes of heart attack, stroke,

cardiovascular problems, cancer, diabetes,

osteoporosis, heartburn, gout, acid stomach,

etc.

Nuts and Seeds:

All roasted and/or salted

seeds and nuts.

Oils:

All lard, margarine, shortenings, and

anything containing hydrogenated oils or trans

fats.

Seasonings:

Refined table salt and any

seasonings containing it. Refined table salt is a

leading cause of high blood pressure.

Soups:

All canned, packaged, or creamed

soups containing salt or dairy products.

Sweets:

All refined white or brown sugar

(white sugar with molasses added), sugar

syrups, chocolate, candy, gum, cookies, donuts,

cakes, pies, or other products containing

refined sugars or artificial sweeteners.

Vegetables:

All canned vegetables with added

salt or preservatives, or vegetables fried in oil.

…

REPLACE WITH RAW FOODS

Beverages:

Freshly extracted vegetable juices,

BarleyMax, CarrotJuiceMax, BeetMax, and remineralized

distilled water. Fruit juices are high

in natural sugar; keep to a minimum.

Dairy Alternatives:

Fresh almond milk,

creamy banana milk, frozen banana,

strawberry, or blueberry “fruit creams.”

Beans:

Green beans, peas, sprouted

garbanzos, sprouted lentils, mung beans, and

other legumes (not peanuts – they are hard to

digest and prone to mold).

Fruit:

All fresh, as well as unsulphured organic

dried fruit (limit fruit to no more than 15% of

your diet to reduce natural sugar intake).

Grains:

Soaked oats, raw muesli, dehydrated

granola, dehydrated crackers.

Meat substitutes:

Sprouted beans, chia seeds,

and hemp seeds are all protein-rich plant

foods.

Nuts & Seeds:

sunflower seeds, macadamia

nuts, walnuts, raw almond butter, or tahini

(consume sparingly).

Oils and Fats:

Extra virgin olive oil, virgin

coconut oil, Udo’s Oil, flaxseed oil (the oil of

choice for people with cancer, except men

with prostate cancer who may be better

served meeting the essential fat needs through

freshly ground flaxseed), and avocados.

Seasonings:

Fresh or dehydrated herbs, garlic,

sweet onions, parsley, and salt-free seasonings.

Soups:

Raw, chilled soups made by blending

raw vegetables and/or fruits in a blender.

Sweets:

Fruit smoothies, raw fruit pies with

nut/date crusts, date-nut squares, etc.

Vegetables:

All raw vegetables.

…

REPLACE WITH COOKED FOODS*

Beverages:

Caffeine-free herbal teas and

cereal-based coffee-like beverages, bottled

organic juices.

Dairy Alternatives:

Non-dairy cheese,

almond milk, hemp milk, and rice milk (use

sparingly).

Beans:

Lima, adzuki, black, kidney, navy,

pinto, red, and white.

Fruit:

Cooked and unsweetened frozen fruits

(limit fruit to no more than 15% of your diet to

reduce natural sugar intake).

Grains:

Whole-grain cereals, breads, pasta,

brown rice, millet, etc.

Meat substitutes:

Cooked beans,

mushrooms, vegetables, grains, etc. can satisfy

the “full” feeling of meat without the negative

effects of animal source foods.

Nuts & Seeds:

some nuts (such as cashews

and almonds) are required to be pasteurized

for retail sale but are suitable if not roasted or

salted.

Oils:

Vegan mayonnaise made from coldpressed

oils.

Seasonings:

Same as the raw portion, plus

unrefined sea salt (use sparingly).

Soups:

Soups made from scratch without fat,

dairy, or refined table salt.

Sweeteners (use very sparingly):

Raw,

unfiltered honey, stevia, agave nectar, rice

syrup, unsulphured molasses, sorghum, carob,

pure maple syrup, palm sugar.

Vegetables:

Steamed or wok-cooked fresh

or frozen vegetables, baked white, yellow or

sweet potatoes, squash, etc.

* Though some of these foods may not be considered “cooked,” most packaged products (unless specifically marked “raw”) are heated to kill bacteria and increase shelf life. This process also destroys

the living enzymes, which means cooked foods cannot contribute to superior health as effectively as raw foods can. This is why The Hallelujah Diet only includes 15% cooked foods.

It's Delicious - I Just Don't Eat It

I work in an office where the aroma of cooked chicken fills the air starting around 10 AM!. I remember that it's delicious. I just don't eat it.

Why don't I eat chicken? Let's start with the fat which clogs my arteries and veins. Then there are the hormones in most chicken. And the animal protein is not as good for me as the vegetable, grain, nuts and sprouts protein that I now eat.

So I smell it, but I don't eat it.

Why Not All Raw?

This is copied from http://www.hacres.com/
Please go to that website for more information. Remember I am your health minister #FTP.

Why All-Raw May Not Be Best

Last week, I shared the negative experiences I had with an all raw diet when I first adopted it over 36 years ago, along with the negative experiences others have reported when they attempted an all raw diet. Today I want to expand on that foundation.
Because of the negative results I had experienced in 1977 after being on a 100% raw, plant-based diet for a year, and the positive results experienced following that first year after adding some cooked, plant-sourced foods back into my diet, the diet Hallelujah Acres promoted right from the beginning included some cooked foods.
Hallelujah Acres began advocating a diet ratio of approximately 85% raw to 15% cooked, plant-sourced foods in 1992, which yielded the following results from those who tried it:

1. The Hallelujah Diet is more feasible – We learned that most people who have been on the Standard American Diet are addicted to cooked food and that an overnight switch to an all raw diet was extremely difficult. By allowing 15% of the diet to consist of cooked foods it made the diet change much more feasible for the majority.
2. Cheating stopped – We found that most people find it extremely difficult to go all raw, and that when they attempt to do so, have a tendency to cheat. This brought on a feeling of guilt. But when allowed to add 15% cooked to the diet, it eliminated the feelings of guilt.
3. Detox symptoms abated – We also found that by allowing 15% of the diet to consist of cooked, plant-sourced foods, those people making the diet change avoided the severe detox symptoms I had experienced my first year and many others experience when attempting an all raw diet.
4. Better results – The most amazing thing of all was that people were obtaining better results on the 85% raw, to 15% cooked ratio than I had previously personally experienced on an all raw diet and I had previously seen others experience when attempting an all raw diet.

Criticism By Others

One of the really sad experiences I observed while trying to help others adopt a 100% plant-based diet was the criticism and judgment by other raw foodists when that person ate some cooked food.
Why you would think they had just committed the “unpardonable sin!”
These who believed the only way was 100% raw had turned their dietary practices into somewhat of a cult. But the thing I found especially sad was that many of those who publicly promoted an all raw diet in private often cheated themselves. What hypocrisy!
Thankfully, The Hallelujah Diet has some cooked foods (15% cooked) built right into the program, and this takes away the guilt and usually the criticism.

Why Not All Raw?

What I want to do now is share with you a few of the reasons why I do not advocate an all raw plant based diet. All of these reasons are the result of my personally being on an all raw 100% plant based diet for a year, plus noting the experiences shared with me by thousands of others attempting an all raw diet.

• Not Enough Calories – Many people find it very difficult to obtain enough calories from an all raw plant based diet to meet the metabolic needs of their body. If we do not consume enough calories, too much weight is often lost too rapidly, and they often find energy lacking.
• How Cooked Food Helps Meet Caloric Needs – The following helps explain how the 15% cooked portion helps meet caloric needs: A glass of raw vegetable juice contains approximately 100 calories, while a serving of raw BarleyMax contains approximately six calories. One cup of chopped raw romaine lettuce provides eight calories, while ½ cup of raw broccoli provides 12 calories. Now note this: ½ cup of cooked broccoli contains 26 calories, while a ½ cup of cooked brown rice contains 108 calories, and ½ cup cooked navy beans contains 129 calories. These examples show the value of consuming 15% of our food in cooked form in order to meet caloric needs.
• Protein Needs Not Met – When enough calories are not consumed to meet metabolic needs, protein requirements are often difficult to obtain. The 15% cooked starches found in The Hallelujah Diet make it easy to meet both the caloric and protein needs without having to consume huge quantities of food or adding lots of protein rich nuts to the diet (which are hard to digest).
• Increased Energy – The cooked portion also helps increase energy, keeps people from losing too much weight too rapidly, helps keep people from feeling the cold in the wintertime, plus helps to stop the desire to cheat.
• Decreased Energy – Quite often, after adopting an all raw diet, a person will experience low energy as the body goes through too rapid a detox. This detox may manifest in fatigue, headaches, diarrhea, pimple outbreaks, and more, as the bodies throws off toxins too rapidly. The 15% cooked portion will prevent most of these symptoms because it slows down the release of these toxins. The toxins will still come out, but because of the cooked portion, they will come out more gently and over an extended period of time.
• Cooked Food Trade-Offs – There are trade-offs with cooked foods. Certain phytochemicals (such as lycopene and carotenoids), are activated by the cooking process, while cooking destroys a percentage of other nutrients such as vitamin C, along with all enzymes. Also, some proteins and starches are more readily available in cooked foods. This shows the advantages of making 15% of our daily food intake to be in cooked foods. Thus the Hallelujah Diet ratio of 85% raw to 15% cooked provides the best of both worlds.
• Dr. Fuhrman Promotes Adding Cooked Foods – Dr. Joel Fuhrman, in his book “Eat to Live” encourages a large quantity of raw, plant-source foods but he does not encourage they all be consumed in their raw form. In fact, he believes that eating all raw is a disadvantage:

“To exclude all steamed vegetables and vegetable soups from your diet narrows the nutrient diversity of your diet and has a tendency to reduce the percentage of calories from vegetables, in favor of nuts and fruits, which are lower in nutrients per calorie. Unfortunately, sloppy science prevails in the Raw-Food movement.”

Dr. Fuhrman is a medical doctor who personally consumes and promotes a diet very similar to The Hallelujah Diet. He has used this diet to restore the health of many of his patients. Dr. Fuhrman’s book “Eat to Live” is an excellent, scientifically documented book.
I trust the above will help you understand why we include 15% cooked foods in The Hallelujah Diet.
I find it interesting that when Hallelujah Acres had its beginning 20 years ago, we were the only organization I am aware of promoting a 100% plant-based diet that advocated 15% cooked food.
Below I share how a number of health advocates got together in 2006 to set up living foods standards. Most of them had previously promoted a 100% raw, plant-based diet, but at this summit were united in advocating a percentage of cooked food.
You will notice that both Rhonda and I attended that summit and were in agreement to the set of standards those gathered agreed were necessary to promote optimum health:

International Living Food Summit

This historic summit was held at Hippocrates Health Institute in West Palm Beach, Florida on January 14, 2006. The summit convened to unify the leadership in the Living Food Movement, establishing scientifically based common standards for optimum health.
Leaders from eight countries (with a combined total of 434 years following this lifestyle) agreed on the following standards:

• Vegan (no animal products of any kind, cooked or raw)
• Organic
• Whole Foods
• High in nutrition such as vitamins, antioxidants, and phytonutrients
• Highly mineralized
• Contains a significant quantity of chlorophyll-rich green foods
• Contains adequate complete protein from plant sources
• Contains a large proportion of high-water-content foods
• Provides excellent hydration
• Includes raw vegetable juices
• Contains all essential fatty acids, including Omega-3 fatty acids from naturally occurring plant sources
• Is at least 80% raw (the remaining to be Vegan, whole food, and organic
• Has moderate yet adequate caloric intake
• Contains only low to moderate sugar and exclusively from whole-food sources (fruitarianism is strongly discouraged)
• Contains adequate amounts of unprocessed salts, as needed (depending upon your constitution)
• Is nutritionally optimal for both detoxification and rebuilding

We also agreed that:

• Deficiency of B12 is a global issue for mental and physical health, for anyone on any diet. Therefore, supplementation with B12 is advised.
• The addition of enzyme-active superfoods and whole-food supplements is also advised.
• Caffeinated and/or addictive substances (even in their raw form) such as cocoa/chocolate, coffee, caffeinated teas and alcohol are highly discouraged.
• This way of eating can be further optimized by tailoring it based on individuals needs (within the principles stated).
• Benefits derived by following these principles are proportional to how well they are followed.
• We will remain open-minded, and this information will be updated and expanded upon if necessary, as new research becomes available.
• Diet is a critical part of a healthy lifestyle, yet not the entire picture. A full-spectrum, health-supportive lifestyle is encouraged. This includes physical exercise, exposure to sunshine, as well as psychological health. Avoiding environmental toxins and toxic products is essential. Paramount is pure water (for consumption and bathing), the use of natural fiber clothing, and non-toxic personal-care products. Also consider healthy options in home furnishings/building materials and related items.

All participating leaders agree that eating according to the International Living Food Summit Guidelines will significantly address the urgent issues of health, environmental sustainability, world hunger, and a compassionate respect for all life.
The following leaders support these principles: (listed in alphabetical order):

• Fred Bischi, PhD – USA
• Tamera Campbell – Vision – USA
• Rajaa Chbani  – Pharmacie L’Unite – Morocco
• Gabriel Cousens, MD, MD(H) – Diplomat American Board of Holistic Medicine – USA
• Brenda Cobb – Living Foods Institute – USA
• Anna Maria Clement, CN, NMD, PhD – Hippocrates Health Institute – USA
• Brian Clement, CN, NMD, PhD – Hippocrates Health Institute – USA
• Carole Dougoud – Institute Haute Vitalite – Switzerland
• Dorit – Serenity Spaces – USA
• Kare Engstrom – Dietician – Sweden
• Viktoras Kulvinskas – “Grandfather” of Living Food’s Movement – USA
• Dan Ladermann – Living Light International – USA
• Marie Christine; Lhermitte – Chem du mas Magnuel – France
• George Malkmus – Hallelujah Acres – USA
• Rhonda Malkmus – Hallelujah Acres – USA
• Paul Nison – The Raw Life – USA
• Katrina Claudine Richard – Naturopath – France
• Michael Saiber – Vision – USA
• Cherie Soria – Living Light International – USA
• James Sheridan, ND – Health Force Nutritionals – USA
• Diane Store – Raw Superfoods – UK/Netherlands
• Jill Swyers – Living Foods For Health- UK/Portugal
• Walter J. Urban, PhD – USA/Costa Rica.

Fat, Sick and Nearly Dead

This weekend my husband watched the DVD "Fat, Sick and Nearly Dead." It tracks the efforts of 3 people to improve their health by going on a juice fast. Monitored by their doctors, the results were astounding.

Besides weight loss, each person experienced significant improvements to their health and even were able to give up medications. One person in particular, Phil started at 400 lb. and whittled his body down to 225, I think. He began to exercise and ultimately his doctor agreed that his many medications became unnecessary.

Whether you try a juice fast for 7 to as many as 60 days or simply drink freshly made vegetable juices daily, you will experience lots of benefits.

The DVD reinvigorated me and I hope you will excuse me know as I go to the kitchen to make a concoction of: kale, cucumber, carrot, and beet juice. (I already have had carrot juice at lunch, which my dear husband made for me.)

Fresh is best because it has not been pasteurized and all the enzymes and nutrients have not been heated away.  If you don't have a juicer and are in the market for one, a "masticating" juicer is best, the kind that has teeth in it to pulverize as it extracts the juices.

I bought mine from www.hacres.com and after 6 years, it is still a workhorse. If you decide to get one from them, remember, I am your health minister and my # is FTP.

Thanks.

Tubes in Their Ears?

If your kids have tubes in their ears or repeated ear infections, you can do something about it.
Remove the dairy from their diet and replace with:

• almond milk or rice milk
• coconut milk or almond milk yogurt
• coconut milk or rice milk ice cream
• veggie cheese

Removing dairy from the diet drastically cuts the mucous production of the body and so there will be much less drainage in the ears, nose and throat.

These products, even if you have to buy them in a health food store, cost less than surgery, way less.

Is it worth it to try this for a month?