> Living Foods

The living food diet

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The living food diet  is used to successfully treat a wide range of diseases, including allergies, arthritis, high blood pressure, diabetes, and cancer. It provides an abundance of easily digestible nutrients and enzymes, which often enables the body to heal.

Healing with Living Foods

In healing diets there is usually a focus on green foods and wheat grass juice which are very high in nutrients, and excellent at removing toxins from the body.

"Let Food be your medicine and medicine be your food"

Hippocrates of Cos (approx 400 B.C.)

One living foods pioneer was Ann Wigmore. In the 1950's she cured herself of colon cancer. Along with Viktoras Kulvinskas she set up the Hippocrates Health Institute in the U.S.A. to heal people and teach them about benefits of live food.

menu of Living Foods

Some pulses (eg kidney beans and soy beans) are toxic unless cooked, and should not be eaten raw. Often people find sprouted beans easier to digest if they are steamed.

More living foods

  • Unpasteurised sauerkraut.
  • Rejuvelac, an enzyme rich drink made from the soak water of sprouted grains.
  • Kombucha, an enzyme rich drink made from tea and a special "culture".
  • Kefir, a sort of thin sour yogurt, that is created by adding another type of culture to milk.
  • Unpasteurised miso.
  • Un pasteurised apple cider vinegar.

How does Live Food differ from Raw Food?

Not all raw uncooked food is full of active enzymes. Raw foods that are not alive include raw unsoaked:

  • nuts
  • seeds
  • grains
  • pulses

Raw nuts, seeds, beans, and grains, all contain enzyme inhibitors whose purpose is to prevent them from sprouting and growing in unsuitable conditions. To deactivate the enzyme inhibitors, and turn them into living foods, they need to be soaked in water. This enables them to then sprout. Young sprouts are packed full of enzymes and nutrients.

Fermented Foods

It is possible to add enzymes back into cooked food using the art of fermentation. Raw foods can also be fermented. This is a traditional way of storing vegetables over winter, and makes tough vegetables such as cabbage easier to digest. The fermentation process produces beneficial lactic acid and predigests the food. If you buy fermented food check that it hasn't been pasteurised. Fermented foods include sauerkraut, apple cider vinegar, rejuvelac,  miso, kombucha and kefir.

> Living Foods