The body will keep us alive and healthy provided that we feed it “Real Food”. Real food is a food which is compatible with the body; that in no way takes from the body, but lends itself to the building up of health and maintaining life. It contains nothing that is harmful, toxic or non-usable by the body.

Real Food is defined for us by Nature as follows:

1) Something edible grown by Nature of the Plant Kingdom.
2) Food which can be eaten without processing in any way.
3) Food which comes to us from Nature as “complete packages”, that is, they contain naturally everything in them necessary for the body to process and assimilate that food.

Why Do We Eat Food?

The only qualities of food which the body requires in a complete package are the following:

GLUCOSE, PROTEIN, FATTY ACIDS, MINERALS, ENZYMES, WATER

If all of these components are in the food, the food is complete. If any of these are missing, the food is not “Real Food”.

Real Food is provided by Nature in this form as raw fruits and vegetables. Raw fruits and vegetables contain all of the parts mentioned above. If food has been processed, cooked or altered in any way so as to change or eliminate any of the above ingredients, it is no longer “Real Food” as far as the Human Body is concerned.

PLANTS ARE THE SOURCE OF REAL FOOD FOR ALL LIFE FORMS

The plant kingdom utilizes sunshine, carbon dioxide, oxygen, water and organic minerals in the process of photosynthesis to feed itself and grow. The result is a living plant (food for animal consumption) containing: Glucose, Protein, Fatty Acids, Organic Minerals, Organic Enzymes (vitamins), Water (pure)

Inorganic Mineral from the Earth + Photosynthesis = Organic Minerals from Plants which provide Protein and Enzymes for animals and humans.

The animal kingdom does not possess the ability to perform photosynthesis, therefore must rely on the plant kingdom to prepare its food.

Any form of processing nature’s foods (such as pasteurization, cooking, adding preservatives, etc.) breaks the bonds between the food components and their attached enzymes as well as destroys the enzyme. The result is inorganic or denatured food components and thus inorganic food.

The enzyme must be alive and attached to the mineral or food component in order for the body to utilize it. The enzyme acts as a “passport” to get the mineral into the cell of the body and aids in the cell’s utilization of that mineral. Raw foods are living and thus produce life in the body; because they have intact enzymes they are organic. Enzymes are catalysts – substances which help the body work more efficiently in utilizing food for life maintaining purposes.

An example of an inorganic substance is table salt. It is simply sodium and chloride. No enzymes, thus it is dead and the body cannot use it. Our bodies cannot attach an enzyme to inorganic substances, except at great cost. It is only the plant kingdom, through the process of photosynthesis that can attach enzymes to inorganics and make them living or organic.

The more we process a food, the less nutrient value it retains. This is because living foods are organic foods. Processed foods, to various degrees, are inorganic or “dead” foods.

The following is the hierarchy of food preparation starting at the top with no preparation leaving the food with its full nutrient content, ending at the bottom with the most processing, rendering the food dead and useless to the body – little or no nutrient value retained:

RAW and WHOLE JUICED and consumed immediately once the skin of fruits or vegetables is broken, oxygen combines with the enzymes and kills them (this process is called “oxidation”)

DEHYDRATED or DRIED loses 2-5% of nutrient value dried without chemicals or additives commercial brands of dried fruit contain sulfur dioxide; exception: raisins)

FROZEN freshly picked and frozen immediately loses 5-30% of nutrient value

STEAMED loses 15 – 60% of nutrient value steamed means the green bean is still a bit crispy (if it’s limp, its cooked)

COOKED baked, broiled, boiled, grilled, steamed too long, home canned the green bean is limp loses 40 -100% of nutrient value, depending on how long it is cooked

COOKED LEFTOVERS MICRO WAVED Loses 90 – 99% of nutrient value

COMMERCIALLY CANNED FOODS– FRIED FOODS– FOODS with ADDITIVES These not only lose 100% of their nutrient value, but have toxins added to them