Is meditation for you and me. It’s the principle of balance. It’s a heightened state of sensory attunement. It’s the clearing of mental tension. No matter how you look at it, it’s your natural state of being.
This little book:
is loaded with lots of simple wisdom. Much of which is right in line with what I’ve been thinking about for quite some time now. The simplest of little dots of color can come together to paint an exquisite painting. When dealing with human sensitivities, Will Johnson has a great little statement to make:
On every part of the body down to the smallest cell tactile sensations can be felt to exist. Even though these sensations are almost unimaginably small in size and are appearing and dissolving with astonishing rapidity, their presence can be distinctly felt.
Yet, so few people ever take the time to feel, amongst casing the thoughts in their heads. If only more people could – stop and smell the roses. It could be that the meaning of life is hidden in that scent just waiting to be discovered.
Sensation and involuntary thought cannot occupy the same space simultaneously.
This idea about thought and sensation not being able to occupy the same space at the same time really struck me as being meaningful. I have witnessed many times people I know getting so caught up in their thoughts that they completely tune out the rest of the world. It’s as if it doesn’t exist. Their conscious activity of thinking so consumes their Being that there is no energy left over to sense anything else.
The following was probably my favorite part of the book:
The first thing that you may notice as you begin to observe your movements through life is how much of the time you spend lost in the inner monologue of your mind. If you pay close attention, you will also come to recognize that when your internal voice is particularly active you have very little conscious awareness of anything else that is occurring: the sensations in your body, the sounds, sights, smell, and tastes that surround and penetrate your. You will further come to realize that the unbridled momentum of the inner monologue is itself dependent on the specific bodily posture or attitude. You may only be able to come to recognize this retrospectively, because when you are lost in your mind, you really are unaware of the rest of sensory reality, (In truth, most of the time when our inner monologue is particularly active we have little awareness of the monologue as well.) In any case, as you become more sensitive and able to monitor what is actually transpiring you will become aware that the internal monologue of the mind is dependent on the condition of explicit holding and tension in the body. This pattern of holding is almost completely opposite from the posture of meditation. The alignment of the body is compromised. There is no real relaxation and very little resilience.
The holding of tension occurs during thought. Thought and tension go hand in hand. Tension hardens the affected areas of the body so as to override the natural sensitivities that would normally be active in a relaxed person.
Take a moment to relax and see what happens and a burst of energy hits you – like a excited dog bark in a nearly silent room. I’ll let you answer the question – is the bark more or less intense?
Everyone that I’ve talked too that’s tried sticking to a raw, and living foods diet has stopped because they didn’t like being cold all the time. It’s extremely discouraging when your hands feel like ice and you can’t wiggle your toes for fear that they’ll break off! I’ve found myself getting cold just trying to stay raw until dinner. That’s right, just a few hours of detox leaves me searching for answers on … Google!
That’s right. I queried “How to stay warm eating raw foods” to see if I could find some help. Knowing that there are some foods that provide more of a cooling affect on the body and others that give off a heating sensation, it must be that I’m consuming too many cooling foods that has thrown me out of balance.
Even though the people I’ve talked to believe that the only way to stay warm is to eat some cooked foods, I have to say that there is precedent for staying warm while staying raw. About nine months ago, I came across the following video of Matt Monarch where he interviewed a couple outside in cold weather. He dressed lightly compared to the people he interviewed and he didn’t turn blue!
Note that this video was posted in November and there are no leaves on the trees. The episode is also called “Who Says Raw Foodists Can’t Handle the Cold???” He makes his comment 2:45 into the video where he asks the people that he’s interviewing what temperature it is. They say it’s in the 40’s. Matt’s comment is that he’s not cold.
I’m sure the video doesn’t show ALL the truth, but I have no reason to believe otherwise. I would seem that he’s found some way to stay warm in just a t-shirt and light pants.
Yet, I’m not raw and I’m sure that I haven’t cleaned out all the toxins from my body. Maybe that’s way I’m … cold. Lol.
I figure that there might be something else to it. Maybe it’s the type of foods that I’m eating that’s causing a cooling affect rather than a warming affect on my body.
So, now back to the Google query. One of the first articles that I read (after the query) was titled Body Warmth on Raw Foods and it’s on the Raw Living Food Success website. The article is in response to someone complaining about getting cold when eating raw foods. Here is a bit of it:
CORIN’S RESPONSE:
In the first few years raw, I too used to get cold. This is common when you are detoxing and cleansing, and is mostly a circulation/lymph issue. Your body will be detoxing for the first year as the blood thickens and the circulation slows, and there is an increased flow of blood to the internal organs that are finally getting a chance to try and heal. My experience now though is that I get colder when I eat a cooked soup or steamed vegetables because it somehow makes my body more sensitive to cold. Amazingly, by eating all live “cold” food, and after being balanced with many years with the lifestyle as well, I am much less sensitive to extremes in weather and adapt faster than I ever did as a cooked-foodist. I feel like a superhero who can withstand any temperature now, and my fitness abilities have also gone way above and beyond what they used to be. I remember always being cold as a cooked-foodist, as many women often are. Now though it is the opposite, I am either on the warm side or totally comfortable most of the time, even in cold climates. I love it!
I find it truly amazing that she states something similar to Matt. And, I have to admit, the logic behind it does make sense. That is, the slow moving lymphatic system has to clean out. If it’s full of half digested proteins or broken sticky molecules, it may take a long time to drain. At the same time, if the body is so toxic that it has wrapped everything in fat molecules, all those fats will need to find their way out and, in the process of doing that, the toxins that they encapsulated will run their full cycle as they leave the body.
In the article, Corin goes on to say:
If you are still having a problem in the heart of winter in a cold climate, then what you are lacking is your Omega Fatty Acids and other healthy fats.
…
You need to get David Wolfe’s Sunfood Diet Success System, and study his Sunfood Triangle. In it, you will learn that your Cholorophyll:Sugar:Fat ratio needs to be around 20:40:40 if you are eating to warm the body. Fats and Potassium rich foods warm the system, which is why you crave fish/flesh because it is a high potassium, high fat food. More heat is produced upon the breakdown of fats then with the break down of carbohydrates, but there are many fruits that are very rich in potassium. Nuts and seeds like macadamias and sunflower seeds are both rich in fat and potassium! The warming, high-potassium fruits include avocados, dates, durians, persimmons with seeds, prunes, pumkin, raisins with seeds, and sun dried apricots.
Finally, sulfur-residue foods warm the body. These include cruciferous vegetables like broccoli, garlic, onion, and durian fruit. David says that by eating a meal rich in sulfur, potassium, and fat, you will notice a heating reaction within 45 minutes, and will become greater as you become more purified on the diet.
So, it’s a Chlorophyll – Sugar – Fat ratio that needs to be looked at…. hmmm…
I figured that before really doing anything else, I’d take a couple of the food sources that she mentioned, add them to my diet and see if I could keep from getting cold. This is where the incentive for the Red Bell Pepper Hummus recipe that I posted the other day came from. It had a mildly warming affect on my afternoon, but I’m looking for something a little hotter!
Thus, I poked around a bit more on her site to see what she had to say about fats. As it turned out, she’d got an article titled Choosing Healthy Fats. Her list of Healthy fats includes:
List for Choosing Healthy Fats
• Avocados
• Raw Olives
• Cacao Butter
• Coconut Butter
• Soaked Nuts
• Soaked Seeds: Pumpkin, Sunflower, Apricot Kernels, Flax, Chia, Hemp, and Sesame.
• Virgin Olive Oil
• Tea Oil from China
• Coconuts
• Raw Extra Virgin Coconut Oil
• Raw Extra Virgin Palm Oil
• Hemp Seed Oil
• Flax Oil
• Borage Oil
• Evening Primose Oil
• Black Currant Oil
• Any Raw, truly cold-pressed Vegetable/Seed/Nut Oil
• Virgin Grape Seed Oil
• Vpure Omega 3 Vegan DHA from algae
I’ve bolded the items that went into the Red Bell Pepper Hummus. Cacao butter is also pretty amazing, but simply too expensive to live on. Soaked nuts are ok, but they generally don’t rock my boat.
Did a quick Google search for “Plant foods rich in Omega 3 fatty acids” and found the following:
• Canola oil
• English walnuts
• Flax oil*
• Flax seed (ground)*
• Hemp beverages (hemp “milk”)
• Hemp oil*
• Hemp seed / hemp nut (ground)*
• Olive oil
• Leafy green vegetables (small amounts, but a good omega-3 to omega-6 ratio)
• Pumpkin seeds
• Soybeans
• Soybean oil
• Supplements
The two things that look interesting to me that I haven’t really done much with are Hemp and Flax seeds.
The experiment:
In an effort to stay warm, I’m going to eat more fats from the lists above. This last weekend, when shopping at Costco, I picked up a bag of ground flax seed. I’m going to be making dehydrated crackers before too long. I’ve also picked up more oils – coconut and olive. I’m going to make sure I get a couple tablespoons a day. If I get ambitious, I might even try some chia seeds.
Another thing that I found was that spicy herbs help give the sensation of warmth. Ginger is in that list. Turns out that these roots are not all that expensive. I picked one up the other day and started adding it to my evening vegetable juice. That juice has been something like: 6 large carrots, 1 med beet, 2 small apples, ½ inch ginger and a small slice of kohlrabi.
I have to say that it really does give the sensation of warmth – for a while. It doesn’t last a long time. But, that’s ok, for a little is usually all I need to get me over the hump of the chill.
Oh, I also found a great lunch treat that leaves me warm all afternoon – Raw Coconut Cream Pie! I’ve posted that one before. You can find it here (Raw Coconut Cream Pie). I’ve now started making this one in a cheese cake mold so as to be able to make it with more filling. The filling is where the fat is. I took an extra large slice today and found that it really did last me hours! When I came home at dinner time, I wasn’t starving and, well, I wasn’t cold!
I also bought David Wolf’s book The Sunfood Diet Success System and expect it here within a week. I’m going to figure out the details to this 20:40:40 diet and see if I can give it a real go.
All the while, I’m going to monitor my sensation of being cold. The results, I’ll blog about for everyone to see!
One of the absolutely best things that you can do for yourself is to get some pH paper and use it! That is, if you’re looking to improve your health, for you see, your body is a living chemistry set that will function on its own, but it will thrive if you treat it like the temple that it is. With just a few simple observations using the proper tools, you can set yourself on a path that will have long lasting and far reaching results.
Before we step down this path too far, it’s important to understand why. To do that, let’s look at what the Wikipedia has to say about pH:
In chemistry, pH is a measure of the acidity or basicity of a solution. It approximates but is not equal to p[H], the negative logarithm (base 10) of the molar concentration of dissolved hydronium ions (H3O+); a low pH indicates a high concentration of hydronium ions, while a high pH indicates a low concentration.
Generally speaking, a solution that contains more hydrogen atoms is more acid then one that does not. Neutral pH is water. And, as most people know, water is a combination of 1 oxygen plus 2 hydrogen atoms; H2O. If you think about a solution as having extra hydrogen atoms, that solution will have an extra supply of protons, which are very reactive. They like to combine with anything they can which causes havoc in the body.
Everyone knows that acids break things down. Your stomach uses hydrochloric acid to “help hydrolyze proteins and polysaccharides.” The Wikipedia uses big words for the process of digesting proteins and carbohydrates (starches are a combinations of sugar’s that form what’s called polysaccharides). If you follow their link to Gastric acids, you’ll find:
The gastric acid description is a pretty good list of acids that are common and well understood by most people. Well, at least Hydrochloric acid is. That’s the one that every Jr. High chemistry teacher used to scare students into submissive obedience. We don’t want to burn a whole through your skin, now, do we?
If you look at acids in general, they like to break things down. Things that can’t protect themselves are more susceptible to the acid than things that can protect themselves.
What about Uric Acid, Lactic acid and Carbonic acid ? From Wikipedia: “In humans and higher primates, uric acid is the final oxidation (breakdown) product of purine metabolism and is excreted in urine.” Likewise, when we look up Lactic acid, we find that it reads “During power exercises such as sprinting, when the rate of demand for energy is high, lactate is produced faster than the ability of the tissues to remove it, so lactate concentration begins to rise.” Finally, looking up Carbonic Acid we find: “Carbonic acid is the inorganic compound with the formula H2CO3 (equivalently OC(OH)2). It is also a name sometimes given to solutions of carbon dioxide in water, which contain small amounts of H2CO3. The salts of carbonic acids are called bicarbonates (or hydrogen carbonates) and carbonates. It is a weak acid.”
It’s the function of the kidney’s to remove excess uric acid from your body. Yet the kidney’s are ‘fed’ directly from the bloodstream. But, because the waste fluids don’t flow into the bloodstream all at once, it takes a while for the kidneys to get around to processing all that acid. Thus, given time, the kidneys do a good job cleaning the uric acid out. The only complication comes if more uric acid is generated than what the body can expel – for a given time period.
The same holds true for Carbonic acid. This is what the lungs remove from the system. Your body is a little more sensitive to the removing of carbon dioxide than it is uric acid, yet that acid may still remain in high levels for extended periods of time within the body.
With simply these two examples, you’ll notice that your body is designed specifically to efficiently remove waste compounds. They are corrosive and the longer they stay in the body, the higher the probability that they will combine with something important to, well, break it down (just like the gastric acids do – but in a less volatile way).
One of the biggest complications though is that the blood isn’t the only means for transporting fluids around in the body. The fluids there are a byproduct of transporting oxygen and carbon dioxide. And, that fluid is not allowed to vary much off a normal pH reading of 7.4. So, if acids find their way into the blood, they are quickly removed or neutralized (oxidized) so as to keep the blood at its proper functioning pH.
But if the cells generate waste in the form of acids and they are not picked up directly by the blood stream, where do they go?
That is a key function of the lymphatic system. Fluids around cells slowly move through the lymphatic system until they get to a point where they can ‘drain.’ The problem here is that there can be a lot of waste which lowers the pH of the slow moving fluids in the body. This is the fluid that is we want to measure with pH paper. Because this fluid takes hours to get through the system, measuring it should give a fairly steady reading of how your body is processing wastes.
What happens if the body generates a lot of one (or all) of these acids all at one time? What if you work out so hard that you ‘feel the burn’ – does that acid all get filtered out right away? What if you’re chronically dehydrated and the lymphatic system has come to a crawl?
Well, the body likes to combine molecules that are dangerous into ones that are less harmful – neutral. This is where mineral salts come in to play.
It should also be noted that “Bones are especially affected by blood pH as they tend to be used as a mineral source for pH buffering.“ It’s not just calcium either, minerals that come to mind include[1]:
Nutritionally important alkaline minerals include calcium (Ca+), potassium (K+), magnesium (Mg+), and sodium (Na+).
Where do these particular alkalizing minerals come from? If you’ve done your homework (previous article – Is food another form of light?), you’ll know that the center of the chlorophyll molecule has magnesium which can be readably available if you consume chlorophyll rich greens. Potassium and sodium are also high in green plant sources.
Ultimatley, this is where your diet and lifestyle comes into play. To empower your body to find balance, you need to consciously provide it with the mineral sets that naturally balance the waste (acids). This is where green smoothies come in – for they are an easy way to consume alkalizing greens. This is also where yoga and meditation comes into play. Oxygen is alkalizing. When you consciously breathe – deep breaths – your body will absorb more oxygen which nearly immediately finds its way to the cells of the body. Building up a store of oxygen helps minimize running out too soon. Relaxation also helps open up the flow of liquids, so being relaxed is a useful way to keep the waste draining.
Measuring pH
This is where pH Paper becomes your friend. When you use it to measure the pH of your saliva, you’re measuring that slow moving fluid. If you find that the readings are low (on the acid side) you immediately know that your body is overwhelmed with waste. The fastest way to counter that is to consume alkaline foods and consciously breathe.
As it turns out, measuring the pH of the saliva is pretty easy to do. I’ve got a roll of Hydrion Papers Strips like this.
A quick search on Amazon will give you some details. I would expect that any natural foods store would carry similar products. The package should also come with some simple directions on how to use it. When it comes down to it, you’ll tear off a strip of paper, wet it with saliva and then compare the color of the paper to the color chart on the dispenser. You’ll get a general idea what your pH is.
Once your lifestyle changes enough so that the saliva readings start to come in ‘balanced’, you’ll know you’re making the right lifestyle choices. Over time, if you consume highly mineralized foods, you’re body will build up a store of alkalizing minerals (rebuild the bones) so that during ‘lean times’ your body won’t be stressed as much as if it didn’t have a store of minerals.
pH paper is too cheap not to try! What is your reading?
You know how every once in a while you find something that touches you just enough that you KNOW the person is speaking the truth, well, I came across that again this morning. Would have come across it a couple days ago if only I had more time in front of the computer! (lol) I started it two days ago, but couldn’t get all the way through the seven minutes. So, I saved that explorer open until this morning and I’m glad I did. I recommend seeing the entire video in one sitting.
When I first came across this video I was simply looking for video on the lotus yoga position and I found this. I did not make the connection between Tony Zavasta and the book Raw Food and Hot Yoga until the very end of the video:
Wish I could just link in the Amazon book and it’s description, but I can’t find it there. It can be found on Tonya’s website here.
I’ve seen that book on shelves for the last couple years, but never really felt the desire to bring it home. I might have to take a closer look now.
But the most interesting thing that she mentions is the help that she’s gotten through eating raw AND doing yoga. Minute 2:57 in:
I have news for you, old age is already robbing you of your vitality. Lightness and youthfulness comes from flexibility in your joints. So can we get our youthfulness back? Well, we’ll never be 17 again, that’s for sure, but the answer is still YES, you can still recover your youthful agility.
Shortly thereafter:
Before you opt for surgery, give bikram brattice a try.
To which I totally (100%) agree. The tears come @ 5:00 and then the real solution comes at 5:40:
but, there is something else that helped greatly. I have not been eating any cooked food for the last 12 years. Raw food delivered the best nourishment for your body. But it is yoga practice that will help your body make the best of it. … but it is your embracing the raw food diet that will make this transformation happen sooner and the results more dramatic.
I started yoga 1 ½ years ago and at that point also made a conscious effort to eat as much raw food as I could – including (most importantly the easy one) green smoothies. When I started, I could hardly bend over. Touching my toes was not an option. Now, I place my hand flat on the floor and bend my elbows deeply.
The most interesting part is that NO ONE ELSE in the class has made the type of progress that I have made. Other’s still talk about going out for a latte, and then moan when they try to stretch the following day. I me, my personal experience would attest to the fact that if you Alkalize your body it will respond positively.
Tonya looks pretty amazing at the age of 52 after having gone through 11 surgeries. More importantly, she comes across as being amazing! Alkalize your body – use it and see what happens!
The seed has to protect itself somehow! Here it is, this treasure chest of hard earned concentrated food all tucked away in a little seed just waiting for someone to come along and eat it. Yet, unlike fruit, if the seed is eaten, there is no chance for a plant to carry on.
Plants also have to protect themselves somehow. If Kale tasted so good, every living thing would want to eat it up! I mean, here it is a beautiful green leaf converting sunlight into sugar, so if there’s nothing to stop animals and insects from eating it, how could it ever live long enough to reproduce?
This is where natural toxins come in. For the plant, it could be some less than desirable acid that dries the mouth out or leaves a bitter – less than pleasant – taste. For seeds it’s similar for they have to keep things from eating them while they wait for the weather to change or the correct growing conditions to come along.
When we look at seeds in particular, they have to survive to the next growing season and do so under extreme conditions. Some of those conditions may involve freezing. Thus, they can’t have a high concentration of water. And, the seed needs to store not only energy (sugar – carbohydrates) but also building blocks (protein) and the means to use these resources – enzymes!
Yet, the enzymes need to be stored. This is where enzyme inhibitors come in. They are natural molecules that ‘mate’ with enzymes so they can sit dormant until it’s time to start working (growing). They basically prevent the enzyme from performing any work until the time is right.
As a side function, it turns out that the inhibitors also provide some means of protection from predictors. In some cases, the reaction that they can trigger can be quite severe. Thus, we’re going to look closer at enzymes and specifically their inhibitors.
What are Enzyme inhibitors? If you visit the Wikipedia, it states:
I love the simplest explanations! On the surface, this statement really does give you a good feeling – if you know a bit about enzymes and what they do. If you did deeper, you’ll find that the definition gets a bit more complex. In fact, the couple sentences that follow the first read:
… Since blocking an enzyme’s activity can kill a pathogen or correct a metabolic imbalance, many drugs are enzyme inhibitors. They are also used as herbicides and pesticides. Not all molecules that bind to enzymes are inhibitors; enzyme activators bind to enzymes and increase their enzymatic activity.
I’d highly recommend visiting the Wikipedia and reading through the Enzyme inhibitor description. Notice that there is a lot of information pertaining to drugs and poisons as if they are all really bad things. If taken out of context, you might think that inhibitors are really bad even in their natural state when you read:
Natural enzyme inhibitors can also be poisons and are used as defences against predators or as ways of killing prey.
Later in the same article it stays:
Enzyme inhibitors are found in nature and are also designed and produced as part of pharmacology and biochemistry. Natural poisons are often enzyme inhibitors that have evolved to defend a plant or animal against predators. These natural toxins include some of the most poisonous compounds known. Artificial inhibitors are often used as drugs, but can also be insecticides such as malathion, herbicides such as glyphosate, or disinfectants such as triclosan.
It’s not until you get to the bottom of the explanation where it talks about Natural Poisons that it gets into non-drug (synthetic) stuff.
Natural poisons
Animals and plants have evolved to synthesise a vast array of poisonous products including secondary metabolites, peptides and proteins that can act as inhibitors. Natural toxins are usually small organic molecules and are so diverse that there are probably natural inhibitors for most metabolic processes.[40] The metabolic processes targeted by natural poisons encompass more than enzymes in metabolic pathways and can also include the inhibition of receptor, channel and structural protein functions in a cell. For example, paclitaxel (taxol), an organic molecule found in the Pacific yew tree, binds tightly to tubulin dimers and inhibits their assembly into microtubules in the cytoskeleton.[41]
Many natural poisons act as neurotoxins that can cause paralysis leading to death and have functions for defence against predators or in hunting and capturing prey. Some of these natural inhibitors, despite their toxic attributes, are valuable for therapeutic uses at lower doses.[42] An example of a neurotoxin are the glycoalkaloids, from the plant species in the Solanaceae family (includes potato, tomato and eggplant), that are acetylcholinesterase inhibitors. Inhibition of this enzyme causes an uncontrolled increase in the acetylcholine neurotransmitter, muscular paralysis and then death. Neurotoxicity can also result from the inhibition of receptors; for example, atropine from deadly nightshade (Atropa belladonna) that functions as a competitive antagonist of the muscarinic acetylcholine receptors.[43]
Although many natural toxins are secondary metabolites, these poisons also include peptides and proteins. An example of a toxic peptide is alpha-amanitin, which is found in relatives of the death cap mushroom. This is a potent enzyme inhibitor, in this case preventing the RNA polymerase II enzyme from transcribing DNA.[44] The algal toxin microcystin is also a peptide and is an inhibitor of protein phosphatases.[45] This toxin can contaminate water supplies after algal blooms and is a known carcinogen that can also cause acute liver hemorrhage and death at higher doses.[46]
Proteins can also be natural poisons or antinutrients, such as the trypsin inhibitors (discussed above) that are found in some legumes, as shown in the figure above. A less common class of toxins are toxic enzymes: these act as irreversible inhibitors of their target enzymes and work by chemically modifying their substrate enzymes. An example is ricin, an extremely potent protein toxin found in castor oil beans. This enzyme is a glycosidase that inactivates ribosomes. Since ricin is a catalytic irreversible inhibitor, this allows just a single molecule of ricin to kill a cell.[47]
Yet the seed survives with this toxin just fine – as long as it’s in its dormant state waiting for the right conditions to come along so it can grow.
If we revisit the Germination page of Wikipedia, we’ll find that:
When the seed imbibes water, hydrolytic enzymes are activated which break down these stored food resources into metabolically useful chemicals.
And if you remember hydrolytic enzymes are enzymes that are water activated.
The question is, when the water activates the enzyme, where does the inhibitor go?
As it turns out, with many seeds it’s expelled. It doesn’t need the inhibitor any longer so it doesn’t want it getting in the way.
Thus, what if it’s the water in your mouth that activates the enzyme that’s been sitting in the dormant seed – because you eat the seed in its dormant state? It would be logical for it to be released into the mouth – thus it’s now inside your body.
This has to make you wonder about different food allergies. Could it be that the person is hyper-sensitive to the toxins that are given off by the food when it changes form?
Could it be that if people simply took advantage of the natural techniques by which seeds give up their toxins they wouldn’t have the same types of reactions to the foods?
That’s where sprouting comes in!
When you sprout a seed, the enzyme inhibitors that double as toxins are released from the seed so that the enzymes can go to work. When you sprout, you always want to rinse the seeds really well so that the ‘waste’ is removed from the outside of the seed. A large number of the toxins that your body would be sensitive too – and have to remove – are already removed by the germination process.
As it turns out, many people are surprised to learn that they are allergic to dry seeds by not sprouted ones!
If you can eat a seed raw and there is a sprout- able alternative, you should always choose the sprout-able alternative so as to not put your body in a passion where it has to expel all those toxins! It’s hard enough just getting rid of toxins that our bodies generate on their own – we don’t want to also have to get rid of other’s toxins!
Enzyme inhibitors are simply part of life. In order to improve life, we should take advantage of the natural techniques for removing toxins – soak the seeds.
