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1. You can do it!
2. It is important!

First, soaking and dehydrating your own nuts and seeds requires almost no effort. It does require time, but much less than you think. The time required is not you-working-hard time. It is just a tiny bit of time to get the nuts/seeds soaking, transfer them to the dehydrator, and then put them in a jar when they’re dried out.

Second, soaking nuts is important to do because as-is, nuts and seeds contain enzyme inhibitors. God made them this way. Enzymes are unstable and therefore, He locked them up in the seed until such time as they are needed. The time they are needed is at germination and forward into the growth of the new plant. So that’s what you mimic in your kitchen through soaking – a germination. The water tells the seed it is time to soften up and get ready to grow, and voila! The enzyme inhibitors go away and the enzymes are now available for our use. (Though not a scientific explanation for this process, it is a summary of the effect of what happens.)

Dehydrating the nuts is optional. If you do it, your nuts will be raw and rich with enzymes – as long as the dehydrator is kept below 115 degrees F – and the nuts will be returned to the crispy state that so many recipes require. Not to mention that they taste and feel great when they’re crunchy.

According to Dr. Edward Howell in Enzyme Nutrition, germinated, raw nuts and seeds are an excellent source of digestive enzymes. Most people do not consume enough digestive enzymes. This means their bodies must produce these enzymes, but the human body cannot supply a limitless supply of any kind of enzymes. The more digestive enzymes we have to make, the less metabolic enzymes we can make. The metabolic enzymes run all the systems of our bodies. So you can see that if our bodies must manufacture digestive enzymes (which we could get from food) instead of metabolic enzymes, we would lack the necessary metabolic enzymes to keep our bodies functioning well. Dr. Howell claims that this is one of the reasons we tend toward modern diseases.

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The science is clear. The results are unmistakable. 

Change your diet and dramatically reduce the risk of cancer, diabetes, heart disease and obesity.

Respected nutrition and health researcher, Dr. T. Colin Campbell reveals the truth behind special interest groups, government entities and scientists that have taken Americans down a deadly path

Even today, as the low-carb craze sweeps the nation, two-thirds of adults are still obese and children are being diagnosed with Type II diabetes, typically an “adult” disease, at an alarming rate. If we’re eating healthier, why are Americans stricken with heart disease as much as we were 30 years ago?

Drawing on the project findings in rural China, but going far beyond those findings, The China Study details the connection between nutrition and heart disease, diabetes and cancer. The report also examines the source of nutritional confusion produced by powerful lobbies, government entities, and opportunistic scientists. The New York Times has recognized the study (China-Oxford-Cornell Diet and Health Project) as the “Grand Prix of epidemiology” and the “most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease.”

“After a long career in research and policy-making, I have decided to step ‘out of the system’. I have decided to disclose why Americans are so confused,” said Dr. Campbell. “As a taxpayer who foots the bill for research and health policy in America, you deserve to know that many of the common notions you have been told about food, health and disease are wrong.”

“I propose to do nothing less than redefine what we think of as good nutrition. You need to know the truth about food, and why eating the right way can save your life.”

Early in his career as a researcher with MIT and Virginia Tech, Dr. Campbell worked to promote better health by eating more meat, milk and eggs — “high-quality animal protein … It was an obvious sequel to my own life on the farm and I was happy to believe that the American diet was the best in the world.”

He later was a researcher on a project in the Philippines working with malnourished children. The project became an investigation for Dr. Campbell, as to why so many Filipino children were being diagnosed with liver cancer, predominately an adult disease. The primary goal of the project was to ensure that the children were getting as much protein as possible.

“In this project, however, I uncovered a dark secret. Children who ate the highest protein diets were the ones most likely to get liver cancer…” He began to review other reports from around the world that reflected the findings of his research in the Philippines.

Although it was “heretical to say that protein wasn’t healthy,” he started an in-depth study into the role of nutrition, especially protein, in the cause of cancer.

The research project culminated in a 20-year partnership of Cornell University, Oxford University, and the Chinese Academy of Preventive Medicine, a survey of diseases and lifestyle factors in rural China and Taiwan. More commonly known as the China Study, “this project eventually produced more than 8000 statistically significant associations between various dietary factors and disease.”

The findings? “People who ate the most animal-based foods got the most chronic disease … People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease. These results could not be ignored,” said Dr. Campbell.

In The China Study, Dr. Campbell details the connection between nutrition and heart disease, diabetes, and cancer, and also its ability to reduce or reverse the risk or effects of these deadly illnesses. The China Study also examines the source of nutritional confusion produced by powerful lobbies, government entities, and irresponsible scientists.

The China Study is not a diet book. Consumers are bombarded with conflicting messages regarding health and nutrition; the market is flooded with popular titles like The Atkins Diet and The South Beach Diet. The China Study cuts through the haze of misinformation and delivers an insightful message to anyone living with cancer, diabetes, heart disease, obesity, and those concerned with the effects of aging. Additionally, he challenges the validity of these low-carb fad diets and issues a startling warning to their followers.

Since the majority of cases are mid thoracic right cases this means eighty percent of all cases have decreased heart, lung, and cardiovascular capacity. All of the diaphragms in the body are affected by the side bends with rotations and compression issues in the thorax, causing an inefficient and debilitating use of lung, heart and circulatory space.

 A person who has Scoliosis tends to suffer from headaches, insomnia, back pain, shallow breathing and sciatica which are all brought about by having an elongated musculature on one side of their bodies and a shortened musculature on the other side of their bodies. This is what causes the curvature of the spine.

Rolfing is used as a means to improve these conditions by realigning and lengthening the shortened connective tissue that wraps around the muscles. In other words, it de-rotates this connective tissue. This improves your posture and movement, which can help reduce or eliminate the headaches, back pain, shoulder and neck pain that is brought on by Scoliosis.

Rolfing specializes in de-rotating the connective tissue of the thorax and entire body to bring a certain level of balance and peace to beings with rotoscoliosis. The Rolfing technology takes the whole being into consideration when exploring how to work with each individual, seeing them for more than just the product of their environmental conditioning. Certified Rolfing has the capacity to release, realign, and balance the whole body.

Before people had a refridgerator, cooking their food was the best way to kill parasites and bacteria. Louis Pasteur “invented” pasteurization to ensure that food was safe to eat for everyone. However, today this method is obsolete and actually hazardous. It doesn’t just kill the bad bacteria, it also kills the good ones, as well as the enzymes, makes the food acidic, takes away vitamins and minerals, etc.

Today, we have much better methods for keeping our food safe. Some methods are:

• Refridgerating;

• Food Grade Hydrogen Peroxide;

• Vacuum Sealing.

So, what if you are on a raw food diet and are vegan – thus don’t eat any cheese and meat? Or, what if you are thinking about eating more raw foods – where will you get your calcium and iron?

Victoria Boutenko, Gabriel Cousens and Brian Clemens have done some great studies on this very thing. They found that the best source of minerals is in green leafy vegetables, sprouts, seaweeds and germinated seeds & nuts.

Ah – the very ingredients of a successful raw routine.

The best vegan source of calcium is sesame seeds. But also almonds, broccoli, cabbage, collards, dandelion greens, dulse (a seaweed), kale, prunes. All of these are much easier to absorb if they are uncooked.

The best vegan sources of iron are spinach, swisschard, prune juice, beet greens, sesame seeds, cashews, raisins, apricots, water melon, kale, sunflower seeds, broccoli, pumpkin seeds, sun dried tomatoes, seaweeds, flax seed. Once again, staples when one is eating raw.

Drinking fresh vegetable juices on a raw vegan diet is very important. Vegetable juices are concentrated mineral juices.