livin' raw...

AN OLD TRUTH

by Brian Clement

In our work at the Hippocrates Institute, the use of raw and living foods has evolved into a new way of living and eating, seeing a new relationship between food and life. This relationship is not a new or novel concept; rather it is a re-emergence of an ancient truth. Germinating and sprouting of foods, use of grasses and leafy green vegetables, the importance of juices, and the careful usage of some dehydrated and fermented foods are the keys to this re-emergence.

Many ancient cultures knew the value of germinating and sprouting grains, seeds, legumes, and nuts. The use of sprouted seeds for food and medicine is more than twice as old as the Great Wall of China and was even noted in Chinese historical records. Today, more and more data is being compiled on the amazing nutritional value of sprouting. The living foods that are germinated and sprouted afford us the most concentrated natural sources of vitamins, chelated minerals, enzymes, and amino acids. These also contain abundant enzymes and bioelectrical energy, a most important reason for their desirability. Pound for pound, lentils and other bean sprouts contain as much protein as red meat, yet in a digestible form without the fat, cholesterol, hormones, and antibiotics that are found in meat.

Germination is the important process which results when seeds, grains, legumes, and nuts are soaked in water for a period of time. Water removes certain metabolic inhibitors which are present to protect the seed from bacterial invasion and preserve it during its dormant state. Soaked seeds are more easily digested. During the germination process the seed springs into life and becomes more available nutritionally for human needs. Germination is the process employed to make many of the seed and nut sauces at the Institute and is also the first step in the sprouting process. Sprouting carries this life-beginning process farther, resulting in a variety of living foods, such as sunflower seeds and buckwheat seeds.

In our research at the Institute we have concluded that while there are virtually endless varieties of foods that can be sprouted, the most beneficial sprouts have evolved which provide for different types of utilization by the body. Wheatgrass and tray-grown greens provide chlorophyll, and clean and rebuild the body most efficiently. The next group of efficient greens is alfalfa, clover, radish, cabbage, daikon, chia, and broccoli. The energy givers are the grains wheat, oats, rye, barley, buckwheat, and the legumes pinto, navy, red, and white beans. Mung and adzuki also provide important minerals, and fenugreek should be added for improved digestion and elimination.

It is a fact that today we are re-examining the foods we eat and going back to the ancient truths of proper diet through living foods. The health benefits we get from these inexpensive, abundant, and nutritious foods are the ideal way to combat the modern day problems of dietary deficiency, and the only way to combat world hunger.