Asparagus:   When eaten raw it provides the body with a number of minerals, including trace minerals. It also offers a wide range of phytonutrients. Asian research has shown that asparagus assists the renal (kidney) area of the body which has a direct effect on emotions.

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When my husband and I returned home to the Tampa Bay area from our life-changing experience at Hippocrates Health Institute, we became very active incorporating this new lifestyle. We were starting to get "cabin fever" when a computer search found Grass Root Organic Restaurant. We couldn't believe there was an organic, vegan, raw, and living food restaurant right in our own backyard! We called to get directions and were in the car heading to Tampa before you could say, "sprout."

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From time to time we hear our guests here at Hippo­crates make reveal­ing statements such as, "In reality, my cancer was a bless­ing!". At first, I had my doubts. Do they really mean that? Or is it just New Age jar­gon? After fourteen years of experience here, I am ready to say that they really meant it.

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Cooked and processed grain products, be they organic whole grain or denatured, contribute to poor health. It was once said that the difference between white flour products and whole grain flour products were the dead brown particles amongst the non-nutritious powder. The health industry has convinced the populace that there is great gain in consuming whole grain products, when, in fact, any cooked food carries with it many dimensions of concern. Over the last decade, studies have exposed the carcinogenic effect of high heat applied to grain products. A chemical reaction is created in which the carbohydrate literally mutates into acrylamide. In addition to this disastrous outcome, all flour products (breads, pretzels,bakery goods, crackers, pasta, couscous, etc.) break down into sugar, saturating the bloodstream with disease-causing chemistry. Our universal addiction to sugar makes it difficult to squelch the desire for and consumption of these familiar and tasty treats. In the encyclopedia, next to comfort foods, there should be a picture of flour products. As a child, it is likely that your first intimacy with powdered grain was in the process of making plaster of Paris. After drying, the rock-hard sculptures that you molded stood in place and probably remained so unless they ended up in the garbage. Your intestines do not welcome such problematic ingestibles. It is your sick sense of need for emotional pacification that leads you to literally "eat glue." Diseases that are multiplying like rabbits, such as Celiac disease and wheat allergies, are yet another good reason to avoid these catastrophic culprits. When wise, one determines that it is best to soak grains, renewing their life and converting them back to the highly nutritive, excessively digestible and energy-filled plants from which they were spawned. Sprouted grains are in direct opposition to cooked and floured grains and should be a part of every serious health-seeker's menu. When germinating these delicacies, allergy concerns and their accompanying symptoms are most often eradicated. From this time on, consider live grains to be a filling friend that favors health and fulfills the comfort zone.

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San Diego School Offers Class in High-Energy Fare.

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The past year has been one of incredible growth and experience for me both personally and professionally. As I visited cities around the United States and Canada and met with people who share our concerns about eating well, I have a sense of great hope that slowly but surely the world is changing.

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Over the last several decades science has finally diminished some of its arrogance and begun to explore the natural chemical elements in vegetarian food. Such findings are the anti-oxidant effect, the phyto-nutrients and a wide spectrum of elements that formerly were unknown have significantly moved us forward and are shedding new and exciting light on the importance of diet and whole food extracts.

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Protein, fat, cholesterol, methionine (a sulfur-containing amino acid) and dietary acids, which are all superabundant in animal foods, are poisoning nearly everyone following the standard Western diet. Most people cannot fathom this because it takes four or more decades of consumption before disability, disfigurement and death become common from these endogenous toxins. This long latent period fools the public into thinking there is no harm done by choosing an animal-food-based diet. If the case were one of instantaneous feedback?—?one plate of fried eggs caused excruciating chest pains, paralysis from a stroke followed a prime rib dinner or a hard cancerous lump appeared within a week of a grilled cheese sandwich?—?then eating animal foods would be widely recognized as an exceedingly unwise choice. Similar failures to appreciate slow poisonings from our lifestyle choices are seen with tobacco and alcohol use. If one package of cigarettes were followed by a week on a respirator or a bottle or two of gin caused hepatic (liver) coma, then no one would indulge in these instruments of long-drawn-out death. The difference defining the failure to take long overdue actions is that the dangers from tobacco and alcohol use are universally known and accepted, whereas almost everyone considers red meat, poultry, eggs and dairy products necessary parts of a healthy diet.

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"If you plant them, they will grow.”

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“The many uses of Fennel have long been known…as a medicinal, a vegetable and a flavoring. In the past the medicinal parts were considered to be the roots and the seed only, but now fennel juice is pressed from those green parts of the plant growing above the ground, and has the typical odor of licorice. Attributed with the ability to dissolve fat and protein-fat layers, pure-plant fennel juice soothes the stomach nerves and is an effective remedy for flatulence and abdominal cramps.

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I’ve always been one to support my local farmer’s market. There’s nothing better after my Saturday morning workout than to stroll over to the very social local outdoor market and support the local farmers as well as the local economy by buying locally-grown, high quality, fresh off-the-vine, in-season produce. Produce that hasn’t spent the past few weeks or months on a warehouse shelf or on a truck traveling cross-country. And since this produce is sold directly to me without a middleman, the prices are usually pretty good.

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In this ever-changing world where information has become a precious commodity, choice can be confusing. It was recently reported that if a young person dedicated his/her life to studying a single subject there is approximately 125 times the amount of information available than he/she could possibly research, assimilate and utilize in a lifetime. Most people receive their knowledge in sound bites and develop opinions based upon hearsay rather than history. Sensuality also confuses the issue, since external stimuli and taste play a central role in our selections. Life in the 21st century has become more sedentary and cerebral than the touchable, viable days of years gone by. A recent study revealed that approximately 75 percent of the population in technologically endowed countries makes purchases on the internet. This can be called the no-touch, big-choice generation. One may also view this as the big-choice, out-of-touch generation. Life has become complicated and filled with excess hours of work and personal involvement, so we rely on others with expertise in their respective fields to guide us.

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Remember Pet Rocks? Hot pants? Sideburns?

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So you’re extremely excited and ready to start your brand new diet. That’s great news because after all “a calorie is a calorie,” right? Eat too many... gain weight. Eat fewer... lose weight. Not so complicated, right?

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We are very excited about this living food powder supplement. Excela contains low-heat algaes, grasses, royal jellies, and raw lecithin. We are suggesting this supplement for people who need an OVERALL ENERGY BOOST, as well as a blood balancer for former alcoholics, addicts, and foodaholics. The nicest thing about this great power powder is that it tastes delicious!

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“Biology will be to the 21st Century what physics and chemistry were to the 20th Century. The main area of interest (will be) the production of enzymes, or living catalysts, which (will) act in the same way as chemical catalysts” Megatrends, Ten New Directions, John Naisbitt (1992)

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For many years, nutrition professionals have known that older people often don’t get as many nutrients as they should; low nutrient levels in the elderly can be due to illness, poor eating choices or simply eating less. A new study published in the Journal of the American Dietetic Association has found that older vegetarian women eat better and have lower blood sugar and cholesterol levels than their non-vegetarian counterparts. But although the vegetarians had better nutrient profiles than the meat eaters, both groups fell short of the Recommended Dietary allowances (RDAs) in several nutrients.

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My fifty-ninth birthday was coming up, and I was feeling my age—forty pounds overweight, with borderline high blood pressure, high cholesterol and questionable blood sugar. Indigestion and reflux often made me dread eating. Worst of all, when I went for a mammogram, I was told I had micro calcification clusters in my breasts which could be precancerous. I promised myself that after the biopsies, I would do a major lifestyle shift—regardless of the outcome.

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This story is the first in a three-part series delving into the early Christian communities and the evidence of their vegetarian life- styles. The next part looks at the Jewish tradition and diet, written by Paul Nison, while the third, authored by Brian Clement, explores the diet of a raw vegan in one of these early communities.

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From Julia Child to Martha Stewart, salt has always been a staple in the modern recipe and all celebrity chefs seemingly worth their salt can be seen using it. Emeril often buries his food in salt (sometimes throwin’ down half a cup-o-salt in a single recipe), Hell’s Kitchen contestants are seen pouring salt into their dishes as well as their wounds when Chef Gordon Ramsey turns up the heat in his reality kitchen show, and you can always count on Rachael Ray to give some “salt-n-peppa action” to make her dishes “delish.”

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