Some Live Food Facts

Sprouted / Live Foods One of the greatest studies ever done in the field of natural health was supervised by Dr Edmond Bordeaux Szekely over a period of 33 years, where he evaluated more than 120,000 people on the experimental effects of eating raw live foods. Raw live foods are seeds, legumes and grains that have been germinated into baby plants within three to five days. Nutritionally bursting with enzymes, antioxidants, anti-aging constitutes vitamins, trace elements, amino acids, chlorophyll, complete protein and fibre. Eating raw live food improves digestion, vitality, energy and improves protection against free radicals. What can be sprouted; * The seeds; pumpkin, sunflower, sesame, alfalfa, mustard, fenugreek, buckwheat and clover. * The grains; quinoa, millet, wheat, rye, maize, corn, oats, barley, spelt and amaranth. * The nuts; almonds, cashews, hazelnuts, brazil nuts, pine nuts, pecans, pistachio and walnuts. * The pulses; lentils, adzuki beans, kidney beans, navy beans, chickpeas, black eyed beans, soy beans, lima beans and mung beans. The soaking of the seed activates the release of otherwise dormant additional enzymes. There is no greater life energy than that created by a new life force. The seed absorbs the water and swells to double its size, simultaneously, the nutrient content swells too. The husk of the seed contains the embryo, which grows into both the root and the shoot. Meanwhile, the endosperm and the cotyledons (two inside halves) become food supply for the growing plant. Enzymes, vitamins, minerals, amino acids, proteins and essential fatty acids all dramatically change during this process. Finally the germination process effectively pre-digests the seed, making its nutrients totally available for digestion and assimilation by the body. For people who have sensitivities to certain legumes or grains eating them this way the pre-digestion process makes them perfectly digestible to their body. The end result is a super food with enormous levels of protein, vitamins, trace elements, chlorophyll pigments and enzymes which have multiplied anywhere from 300 – 2,200 percent in the most easily digestible form.