Prehistoric man was probably mostly vegan, since catching wild animals isn’t easy with your bare hands or even a simple spear. For survival, primitive man later added meat products for a huge variety of reasons, like trying to survive in Alaska. This varied depending on location. In warmer climates, prehisotirc man probably ate less meat, or none at all. In colder areas, where plants were often not available, man learned to fish and hunt. When our survival is at stake, we ignore the health consequences of a meat-based diet. But primitive men paid a heavy price for this, since they usually died rather young, around 25-35 years of age.
Meat eaters like to point out that the earliest cave paintings seem to show hunting scenes. However, that turns out to be wrong. Cave paintings actually show images of large wild animals, such as bison, horses, aurochs, and deer — not actually the animals they hunted at all. The species found in cave drawings were not the prey animals found in associated bone deposits. Cave drawings also showed tracings of human hands and abstract patterns, called finger flutings.
Meat-eaters also argue that cancer was actually rare in early man, so they conclude that eating something like a “Paleo Diet,” which includes meat, is fine. In actuality, we cannot tell that cancer was rare from the fossil record since most cancers are found in internal organs which wouldn’t be preserved in fossils. Paleolithic-era humans may have been fit and trim, but their average life expectancy was in the neighborhood of only 25-35 years, which is also too young for many cancers to show up anyway. Also, paleolithic man ate ancient foods which are either unavailable now or inedible by today’s standards! Modern apples, dates, figs, and pears aren’t nutritionally equivalent to their Stone Age ancestors. Selection by humans has made them larger and sweeter, and probably caused many other chemical changes. Ancient man also ate plants that you can’t find at a grocery store, like ferns and cattails. So you couldn’t really eat a Paleo Diet today even if you wanted to!
Modern man, Homo erectus, has teeth that shows much coarser wear than those of his extinct ancestors, Australopithecus and Ramapithecus, whose fossil teeth suggest they ate mainly fruits. So most scholars who study early prehistory today are convinced that fruits, nuts and perhaps tubers, dug up with simple tools, were the mainstay of life.
Today, we have medical intervention so we can live a much longer life, despite the fact that there is a huge price we pay for that in terms of cancer rates, osteoporosis, Altzeimer’s – you name it. Animal products are associated with numerous health problems and many of today’s “diseases of civilization,” as is clear in the citations above. It is fine if you choose to eat meat, however. There are numerous reasons to choose any lifestyle, from personal tastes and habits to karma. I invite all to consider the possibilities without judgement.
Vitamin B12
One of the main issues meat eaters throw in the face of vegans is the lack of vitamin B12 in a vegan diet. However, meat eaters are actually MORE likely to have a B12 deficiency than vegans– about 1 in 6 meat eaters are B12 deficient themselves! You see, animal products are actually a really poor source of B12 since they are normally COOKED! Cooking actually changes the chemical structure of foods, creating toxins and destroying many nutrients. And a cooked food diet also weakens the digestive system. But what if you are a raw foodist?
B12 Recommended Daily Allowances (RDA’s are based on what the average person needs). And guess who is average? People who eat cooked foods that also may smoke and drink! Why is that, you may well wonder?
The answer is simple – commerce! It is often in the best interest of corporations to exaggerate our nutritional requirements. The typical studies they rely on actually do NOT apply to a healthy raw vegan. Though factors like metabolism or stress can cause our needs to vary, all humans need very little B12.
Plants don’t make B12. Neither do animals. B12 is made by bacteria in the guts of animals, which is why meat products have B12. Our herbivore primate cousins get all they need consuming bugs, dirt, and feces in their diet. We also may once have gotten all the B12 we needed by drinking out of natural mountain streams or wells. But today we chlorinate water to kill the microbes. That prevents us from getting cholera—but it also prevents us from getting B12. So in our modern world we all need to find a reliable source of B12. Fortunately, the daily requirement for B12 is very low.
In the American Journal of Clinical Nutrition has reported that only 1 microgram of B12 is required per day for the average person – a cooked food, meat eater! But a healthy raw food vegan usually needs less B12 because cooking has not damaged the nutrients in their food!
B12 deficiency is actually very rare since it is in many fortified foods anyway. Its generally absorbed better from supplements like nutritional yeast. Look for nutritional yeast fortified with vegan B12, such as Red Star, which you can get by the bottle or in the bulk section of your natural food store.
Zinc
We lose zinc through exercise and, for men, sex. So men are more likely to be deficient in zinc than women. Zinc is used for making collagen male sex hormones like testosterone. Zinc in animal products diet helps you feel stronger and more sexual. This mineral is found in a wide range of plant foods, and many studies show that vegans have intakes on a par with omnivores. But zinc absorption from plant foods can be low and can vary a lot, from 8% to 32%.
There is no evidence that becoming vegan cause a zinc deficiency. But zinc is needed by the body for a lot of physiological processes. So to be safe, supplement with a few extra milligrams of zinc. Since no single plant is naturally high in zinc, a diet based on a variety of whole foods can meet needs.
1 milligram of zinc is provided by:
· 1 tablespoon of nuts, seeds or nut/seed butters
· ¼ to ½ cup cooked beans
· 1 tablespoon wheat germ
· 1 cup cooked grain
· 2 slices of bread
· 2 cups cooked leafy green vegetables
Here are a few ways to enhance absorption of zinc:
· Choose fermented foods.
· Eat some sprouted legumes and seeds.
· Soak or sprout grains.
· Supplement with an algae based omega-3.
By eating on the lowest part of the food chain, you avoid most or all of the problems of eating from the sea (mercury, dioxins, etc). and still get the DHA form of omega-3.
Currently 38 countries have banned genetically modified crops (GMOs). Produce such as corn, Hawaiian papaya, zucchini, yellow summer squash and edamame are likely to be GMO unless labeled ” organic.”(2)Many countries have established regulations to protect their people and their environment from the damage caused by these crops.(3) Recently, the American Academy of Environmental Medicine has urged doctors to prescribe a non-GMO diet for all patients, citing studies that show organ damage, gastrointestinal and immune disorders, accelerated aging and infertility connected to GMO foods. Additional studies found the insecticide produced by GM corn found in the blood of pregnant women and their unborn baby.(4)
Nine years following the introduction of GMOs, Americans with three or more chronic illnesses have increased from 7% to 13%.
Disorders such as autism, reproductive disorders, digestive problems and even food allergies have all increased.(4) Environmentally, GM crops can harm birds, insects, amphibians, marine ecosystems and soil organisms. They have also been found to reduce bio-diversity, pollute water resources, and are not part of a sustainable system. Since the introduction of GM crops, the monarch butterfly population is down 50 percent in the U.S, GM canola has been found growing wild in North Dakota and California, passing on its herbicide tolerant gene to weeds.(4) The production of GMO foods has a negative effect on world hunger. Sustainable non-GMO agricultural methods have resulted in 79 percent higher yield increases. GMO agriculture has not been found to increase yields at all, according to the Union of Concerned Scientists 2009 report.(4)
The International Assessment of Agriculture Knowledge, Science and Technology for Development report, which was authored by more than 400 scientists and backed by 58 governments, reported that GMO crop yields were “highly variable” and in some cases their “yields declined.” This report also determined that current GMO’s have no positive impact on the goals of reducing hunger and poverty and do not improve nutrition, health and rural livelihood. The production and growth of GMO foods have not been found to facilitate social and environmental sustainability.(4) Whether you are planting your own garden or shopping at your local market it is important to understand the difference between hybrid crops, GMO’s and heirloom plants.
Hybrid: Plants that are cross-pollinated to create offspring to get desired characteristics from each parent plant. This is a process that also can occur naturally.
GMOs: Plants that are modified through unnatural methods such as gene splicing, in order to ensure the plant contains the desired traits.
Heirloom: Plants that come from open-pollinated plants that pass on their characteristics to their offspring. Heirloom plants can be organic or non-organic.(5)
Five tips to avoid genetically modified crops (GMOs)
If you have made a decision to avoid genetically modified crops (GMOs), consider buying locally grown organic foods or growing your own, and avoid processed foods. Follow these five tips to avoid GMO foods:
Assume all non-organic corn, soy, cottonseed and canola ingredients are GMO.
Avoid all artificial sweeteners.
Avoid ingredients that are derived from GMOs such as: whey, xanthan gum, glutamate, hydrolyzed vegetable protein, lactic acid, cellulose, citric acid, maltodextrin, and mono and diglycerides.
If you consume dairy, purchase only products certified by an organic dairy.
Don’t trust the PLU code stickers on produce to differentiate GMO from non-GMO — play it safe and only buy products clearly labeled organic.(6)
Reduce Your Exposure to Electromagnetic Fields (EMF)
Radiation is the emission of energy from any source. It comes in many forms, ranging in frequency on the electromagnetic spectrum. The frequency of the radiation effects how the radiation acts on the environment, including the human body. Like x-rays and nuclear radiation, electromagnetic fields (EMF) are a form of radiation. Electromagnetic fields (emf) come from a wide variety of sources that we are all exposed to every day. These sources include, but are not limited to, electrical wires, computer and television screens, cell phones, wireless signals, and even remote control toys. Although there is an ongoing debate among the scientific community about the risk associated with electromagnetic fields (emf), there is much evidence that suggests reasons to be concerned. (1)
Types of Electromagnetic Fields (EMF)
There are two types of electromagnetic fields (emf), extremely low-frequency (ELF) and radio frequency (RF). ELF-EMFs range in frequency from 1-300Hz, while RF-EMF’s range from 100 kHz to 300 GHz. Sources of ELF-EMFs include power lines and electronic appliances. Essentially anything that uses electricity emits them. Some of the items we use every day, such as the vacuum and hair dryer, emit quite high ELF-EMFs. RF-EMFs come from sources such as mobile phone base stations, cordless phones, remote control toys, wireless networks, radar and baby monitors. The sources of RF-EMFs can be summed up as any communication technology. (2)
Are Electromagnetic Fields (EMF) Dangerous?
There are differing opinions as to whether or not there are health risks associated with electromagnetic fields (emf). Many studies have been done on both ELF-EMF’s and RF-EMF’s with mixed results. Despite the mixed results, the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), has classified both ELF-EMFs and RF-EMFs as possibly carcinogenic to humans (1)(3). Cancer, with childhood leukemia at the top of the list, is only one of the possible side effects of EMF’s on humans. Other concerns include neurodegenerative disorders, epilepsy, reproductive disorders, suicide and depression, sleep disorders, and hypersensitivity. (4) Studying the effects of EMF’s on humans is difficult. One major issue is that everyone is exposed to EMFs on a daily basis and exposure levels vary greatly as a person goes about their day. On top of this, a person does not know what their exposure is, so researchers cannot easily track true exposure levels or know past exposure. This makes finding a control group especially difficult (1).
Recommended Exposure Limits
The possible harmful effects of EMF’s are not being ignored. Many countries have set limits on EMF exposure. In the United States, for example, there are six states that have formal laws in place to EMF limits (5). In Europe, the EU created a recommendation on public exposure to EMFs. Although not legally binding, this document has been followed by several countries including the UK (6).
How to Reduce your EMF Exposure
Even with EMFs being all around us, there are many ways you can reduce your exposure. Some simple lifestyle changes can make a big difference. These include:
Cut down on WiFi & use a corded network instead.
Use a hands-free device when using your cell phone.
Do not keep electronic devices in the bedroom.
Do not use cordless phones or baby monitors.
Use a flat screen TV instead of an older box style one.
Do not use an electric blanket.
Whenever possible, stand back from all electric devices when they are in use.
Do not use a laptop on your lap.
Do not use a microwave.
You can test the EMF levels in your home with EMF meters. This way you know where the EMF exposure is worst in your home and you can take specific measures to reduce them. (7)(8)
How Diet Can Reduce The Impact of EMFs
EMF’s reduce many sources of antioxidants in our bodies such as melatonin, vitamin C, vitamin E, probiotics, superoxide dismutase (SOD), and glutathione. This in turn increases our susceptibility to free-radical damage. Because of this, a diet high in antioxidant rich foods, found in a well balanced raw food diet, can help replenish antioxidants and reduce EMF damage. Some great raw antioxidant foods are:
soaked walnuts and pecans
blueberries and cranberries
garlic
parsley and cilantro
Adding foods high in probiotics is also important for maximizing the immune system and replacing the probiotics damaged from EMFs. Any raw fermented food or beverage, or high quality probiotic supplement may help combat EMF damage. (9)
The reishi mushroom fungus has been used in the Asia since prehistoric times. The name reishi refers to one of several woody mushrooms, meaning that different effects and prices can be expected dependent on the species of mushroom. (1)
The reishi mushroom contains several different species that can effect prices and the effects that result from using reishi mushroom oil
The reishi mushroom also provides immunological, neurological, metabolic, hepatic, and vascular protection. Traditionally it was prized by Taoists, Buddhists, royalty and herbalists. Today holistic and wellness professionals have declared this a miracle herb, with the spores of the mushroom being a superfood. The oil that comes from the spores is thought to be the most valuable part of the mushroom. (2)
The oil that comes from reishi mushroom spores is the most valuable part of the mushroom!
Reishi mushroom oil is considered to the be the most versatile and potent of medicinal mushrooms and is known for its ability to boost overall health.(2)
Ten Benefits of Reishi Mushroom Oil
Boosts Immune System: Mushrooms contain polysaccharides, glycoproteins, ergosterols and triterpenoids. These agents help give mushrooms powerful immune-boosting effects that are beneficial for fighting illnesses including cancer. Specifically, reishi mushrooms contain a triterpenoid, ganoderic acid, that has been found helpful in treating lung cancers, leukemia and other cancers. (3) Research has shown that thirty days of reishi mushrooms boosted T lymphocytes and reduced CD8 counts in patients with advanced tumors. (4)
Anti-Cancer Benefits: As mentioned above, reishi mushrooms have been found to be effective at killing cancer cells. Studies have found that the triterpenes found in reishi mushrooms may also have cancer preventing effects. (2)
Improves Digestion: Reishi mushroom oil improves digestion and helps heal and prevent stomach ulcers. (2)
Antioxidant: Reishi mushrooms have been found to stimulate your overall wellness due to its ability to eliminate hydroxyl free-radicals and increase the bodies ability to use oxygen. Taking it together with vitamin C will help the body absorb reishi’s active ingredients. (4)
Improves Mood: Reishi mushrooms are known to be effective at improving mood and is one of the most sought after anti-depressant herbs. It is also effective in treating anxiety, reducing tension and calming the mind and body.
Detox: Reishi mushrooms are a liver regenerator that can help detox the liver. The mushroom is also known to be effective in the synthesis of fatty acids and bile resulting in a fast detoxification of chemicals. (4)
Cardiovascular Health: Research from Switzerland found that reishi mushrooms “inhibit cholesterol synthesis.” This means that reishi mushrooms help decrease cholesterol by causing the liver to control its production. Reishi mushrooms have also been effective in preventing high blood pressure and enhancing circulation towards the heart. It can also help avoid blood clots and help thin the blood. (4)
Blood Sugar Regulation: Research has shown that Ganoderans A, B, and C found in relish mushrooms help balance blood sugar levels and prevent problems associated with type 2 diabetes.
Improves Skin Health: Researchers have found that reishi mushrooms have the ability to cure numerous skin issues, such as burns, rashes, and insect bites. These mushrooms have an anti-histaminic, anti-inflammatory, anti-microbial and anti-allergenic properties that encourage healing.
Slows Down Aging: The Ling Zhi 8 protein and Ganodermic acid found in reishi mushrooms work together to promote circulation and reduce free radical activities. As inflammation decreases, fine lines and wrinkles also decrease and the increase in blood flow to the skin improves elasticity.
Consider purchasing reishi spore oil for your superfood cabinet. A few drops can improve your overall health, help fight existing conditions and prevent future health problems.
The Optimum Health Institute, where I used to teach raw food classes, recommends a juice fast 3 days every month. It’s also a good idea to do a 10 day fast once or twice a year. There are 3 types of juice fast programs. Please remember before starting any new health program consult your own health care professional.
3 days helps you get rid of toxins and cleanses the blood. 5 days starts healing and rebuilding the immune system. 10 days helps prevent disease by reversing damage caused by exposure to acidic toxins in cooked & processed foods, pesticide residues, prescription drug residues in the waters, volatile organic chemicals and other acidic toxins.
I recommend a juice fas (or juice “feast” if you prefer) because fasting on water alone isn’t recommended for most people. This releases the toxins too quickly and can cause unpleasant detoxification symptoms (feels like the flu).
A juice fast for more than 3 days should only be done under the supervision of a your health care professional unless you have done this before and know what you are doing. If you have diabetes, hypoglycemia, or another chronic health problem, even short fasts should be supervised. Pregnant or lactating women should never fast.
Remember. it took years or decades to break down your body, so it will take time to build it back up. Remember, to take your time and have compassion for yourself during this healing, rebuilding process.
A raw, organic juice diet will help prevent the most uncomfortable symptoms of detoxification since it lets your body excrete built-up toxins more slowly than a water fast. It also improves healing by supplying vitamins, minerals and enzymes. A juice fast fast also helps you get more accustomed to the taste of raw vegetables so that it’s easier to continue a raw food lifestyle afterwards.
The 3 Day Juice Fast
I recommend taking your time to enter into and leave any fast over 1 day. A 3-day fast should have at least a week of preparation going into and ending the fast. This prepares your body by getting rid of some of the toxins before your actual fast so once you start fasting it is less of a shock to your system. If you have more experience or a very organic and raw diet, you camn skin this step or shorten it.
Weeks 1 & 2
Start by slowly eliminating all sugar, stimulants (coffee, cigarettes and alcohol), meats, fish and dairy. By the time you are ready to start your fast your diet should be just raw, organic fruits, veggies, seeds and nuts. Also try to avoid gluten (found in grains like wheat).
3 Days Before Your Fast
For a few days before your fast, try blending all your food in a food processor or popwerful blender (I love my Blendtec Home blender). This prepares your digestive system by reducing the digestive workload, slowing it down and getting it ready for a lack of food during the actual fast. You can find tons of smoothie recipes online – especially green smoothies.
Starting Your JuiceFast
Remember the maxim, “chew your liquids and drink your solids.” Digestion starts in the mouth, so chew your juices slowly – don’t just gulp them down. During a juice fast drink at least ten 8-oz glasses of water, juices and herbal teas daily.
Use only purified water, preferably alkaline mineral water made in a quality water ionizer (I recommend Life Ionizers because of their excellent quality, customer service and Lifetime Warranty).
I recommend juicing only vegetables.
Fruits have too much sugar and are too acidic for most people to use during a juice fast. In fact, most people probably have some kind of sugar metabolism issue and don’t know it, so avoid all sugars even after your fast until your are sure your body has rehabilitated its ability to properly metabolize them. Lemon juice for a cleansing drink or master cleanse is an exception.
Also avoid the sweet vegetables like carrot and beets, since they are also loaded with sugar, especially when juiced. If you just cannot take the taste of a pure green juice, then add a carrot or two. Some people add an apple, but remember that it is best not to combine fruits and vegetables. This is “food combining” principle, since fruits and veggies require different enzymes for optimum digestion and absorption, which is particularly important when fasting.
Dilute all juices with water, at least half water and half juice. Try to use only fresh-made organic juices. If you don’t own a juicer, then get your juice at a local health food store or juice bar. Do not use canned, processed, bottled or pasteurized juices, even if they say “healthy” or “natural” on the label – they are not!
The best quality juice comes from a slow speed, masticating juicer (the best bang for the buck is the Samson Juicer, though I use the awesome GreenStar Elite myself). Try to avoid a high-speed centrifugal juicer since ti will increase oxidation in the juice and lower the juice quality. However, any FRESH juice is better than no juice, so if that is all you have access to, then go for it! In fact, if you cannot afford a juicer, you can often find a decent centrifugal juicer in a thrift shop or on eBay for under $50.00.
Here are some great detoxifying beverages to add variety and oomph to your juice fast:
Fresh lemon juice -add juice of 1 lemon to a cup of warm water.
Master Cleanse recipe: mix 2 tbsp. natural maple syrup, juice from 1/4 lemon slice & cayenne pepper to taste in 1 pint of distilled water,
Healing Juice Recipe: 1 or 2 carrots, 3-4 kale leaves, 2 stalks celery, ¼ pound spinach, ½ head of cabbage, ¼ bunch of parsley, ¼ of an onion and ½ clove of garlic or 1/4″ piece of ginger root.
If you don’t have a juicer, place some vegetables (including onion and garlic) in pure water and boil them for 30 minutes, adding no seasonings, for severla minutes until all the vegetables are mushy. Drink the broth after cooling and straining.
Continue your normal daily routine, including mild exercise. Avoid strenuous activity. Planning your fast over a weekend makes it easier. Remember to get plenty of rest since your body needs to channel all its energy into healing, plus, it isn’t getting any energy from food.
The 3 Days After Your Juice Fast
Always break a juice fast gently. Your first meal after a fast should be a mono-diet — this is a very simple meal of just one or two ingredients that help jump-start your stomach into digesting solids again. Freshly-made apple sauce from your food processor or Blendtec works great, or if avoiding fruits try making an Energy Soup in your food processor or Blendtec:
5 cups of organic baby greens, spinach, kale, parsley or other dark green leafy vegetable.
1-2 cups of sprouts (alternate daily between mung, lentil, alfalfa, hemp or others as available)
One-half to one avocado for its mono-unsaturated fat & enzymes
one apple or half a beet for a touch of sweetness
2 tablespoons of seaweed for its 60+ minerals (alternate between dulse, kelp and black nori)
Return to blending raw fruits, vegetables, seeds and soked/sprouted nuts for 3 days after finishing the fast. Jumping right back into cooked, processed foods right after a fast is actually worse than not fasting at all – it is a huge shock to your body!
Don’t Forget Your Colon – Doing Enemas
Enemas during a juice fast are an absolute must to take some of the pressure off your colon, kidneys and liver, which are processing all the toxins your body is releasing during your fast. In addition, regular bowel movements are disrupted because of lack of fiber. The toxic waste discharged into the intestine can just sit there fermenting, and even can be reabsorbed into the bloodstream causing a cleansing crisis. Sometimes you’ll actually feel pain in your kidney area.
Enemas assist the body in its cleansing and detoxifying effort by helping to flush toxic wastes from the alimentary canal. Enemas should be taken at least once, preferably twice a day. (Upon rising and before going to bed.) One pint to one quart of lukewarm distilled water is sufficient. If possible, you can replace daily enemas with 2 or 3 (per week) professional colonics from a licensed colonic therapist.
Week 4 and After
Slowly reintroduce solid foods back into your diet. Start with raw fruits, vegetables, seeds and nuts. Then add easy-to-digest and hypoallergenic foods. If you think you have anyfood sensitivities or allergies, this is the best time to test them. One at a time, slowly reintroduce wheat, dairy, eggs, soy, sugar and nightshade (tomatoes, etc.) to your diet. Eat day consume 2 to 3 servings of one suspect food. Note any reactions. Wait for a day and then on the third day, try another food. Repeat until you’ve test all the suspected foods.
Detoxification Symptoms
If with this safe 3-Day Fast, some discomfort is normal as your body releases toxins. You may experience fatigue, body odor, dry skin, scaly skin, skin eruptions, headaches, dizziness, irritability, anxiety, confusion, nausea, coughing, diarrhea, dark urine, dark and foul-smelling stools, body aches, insomnia, mucus discharge and/or visual or hearing problems. These symptoms pass fairly quickly. Once they do, be prepared to feel terrific!
You are entering on a wonderful journey – so please take the time to educate yourself about what you are doing. You are starting on a wonderful new life, but doing it properly takes time to learn. Have compassion for yourself and your process – take time to let go of old habits and food addictions. If you find yourself feeling weak or a little flu-like, you may be detoxing, which is normal. You can slow down until you adapt more or take the time to learn more about cleansing to actually speed up the process.
Water, believe it or not, is the master key to everything wondrous and healthy about a raw food lifestyle. Our bodies, our food and even the surface of the Earth itself is made up mostly of water — waiting for you to unlock the Hidden Mysteries of Water!
There is an amazing reason for this – water is the vehicle that Life itself uses to transfer energy and information! On this website I’ll be writing lots of articles about the mysteries of water — more on the biology, chemistry and even some of the quantum physics of water. And, I’m going to do this in a whole new way — beyond anything you have ever seen before!
We all need to understand why water is the key to to health and how to make the best alkaline mineral water at home for a fraction of the cost of bottled water. Here are some excerpts from a book I’ll working on soon called, The Hidden Mysteries of Water.
Water has amazing secrets that science is only beginning to unlock. However, our ignorance has led us to take water for granted – abuse it, pollute it and forget how vital it is, from the smallest bacteria to possible life on other planets. The science of Quantum Physics is beginning to unravel the hidden mysteries of water. One of the major secrets of water lies in the energy bonds between its hydrogen and oxygen atoms. These relatively weak hydrogen bonds may seem unimportant, but they play a significant role in water’s impact on all life. The hydrogen-bond length of H-2-O molecules, for example, affects the electrostatic forces around them in a way that can change the energy of electrons in your RNA. RNA transmits DNA information into cells, controlling their chemical reactions!
Chemical reactions only happen when electrons or energy can flow between atoms. “Alkalize” and “energize” both refer to adding electrons/energy to your body. Most of the life-giving, healthy processes in your body are those that give it electrons/energy, called alkalizing the body. Most unhealthy, aging, disease-casing and toxic phenomena of the body are those that steal electrons/energy, called acidic or “oxidizing” (which means to burn up, rust, break down or decay).
The diet and lifestyle choices you are confronting today are much more than just good ideas you read about in some book — you are choosing to increase your life energy or choosing to throw it away! In the coming lessons you’ll learn about the health benefits of alkaline water, what pH and ORP really mean, how your digestion actually works, how your stomach alkalizes food and why obesity isn’t a weight problem – its an acid problem. By the time you complete this course you’ll know more about why eating raw food and drinking alkaline water are the most important and cost-effective things you can do for your health — and for the planet!
How an obsessive almond farmer & his family work hard to grow the best organic almonds you can get.
We all know eating raw, organic almonds is the healthiest way to get all the many benefits from almonds. The trick is getting them. Since 2007 all California organic almonds must be pasteurized unless you purchase them directly from the farmer. But pasteurization kills the live enzymes in the nut and significantly degrades the nutritional properties.
Though you can buy unpasteurized organic almonds from Spain, Italy, etc., some questions remain about the organic practices in those countries and consequently the quality of the product. Plus, it’s not exactly “buying local.”
After we learn the importance of knowing what food to eat, we need to know how our food is grown. I am a certified California organic almond farmer. My family farm grows the finest organic almonds available and we’re happy to tell you how we do it.
Throughout history farmers have faced several challenges including weed control, soil health, irrigation and insect and disease control. The first farmers were probably not organic by today’s standards, but they were certainly much closer to organic farming than today’s “conventional farmers.” Sometime around the 1800’s and increasingly after World War II, farmers were attracted to cheap fertilizers made from inorganic chemical compounds. These products seemed to increase yields and lower costs and help the farmer get those challenging aspects under control.
Capay Hills Orchard Almond Tree
While seemingly beneficial in the short term, they had serious longer term side effects such as soil compaction, erosion, and soil infertility, along with health concerns about toxic chemicals entering the food supply. We know all about these drawbacks today so some farmers, like myself, are addressing these concerns by following an organic protocol. For me, it simply makes more sense and all the research backs it up.
So who decides what organic farming means? Certainly each farmer can based on their own research. But there is a vast wealth of information out there and it’s helpful if one can reach out to a single source who has the resources to research the product or method to be implemented in an organic farm. In 1990, the Organic Foods Production Act set out to define standard organic farming practices and inputs. Soon the USDA established the National Organic Program (NOP), setting standards and regulations to guide the organic farmer in implementing an appropriate organic process or applying a product to their crops. It also seeks to provide consumers the confidence that their food is grown organically and inspected accordingly.
Farmers are not required to be certified organic unless they use the USDA Organic logo. It costs money to be certified, but I believe it is important because it reassures the consumer that the product they are eating was farmed in accordance with the NOP. It also gives confidence to the farmer that they are implementing a sustainable process or material. The USDA oversees many state, non-profit, and private agencies and empowers them to certify organic farms and handlers.
Some farmers say they are organic but unless you know them and how they farm, or they are certified, they may not be as “organic” as you think. Certification requires a lot of record keeping and proof of organic practices and inputs. Some farmers are not willing hassle with all the requirements. Also, we do not use synthetic herbicides. Organic herbicides are available, but they are expensive and must be reapplied regularly.
How I farm my organic almonds.
I can’t tell what other organic farmers do, but here’s how I farm. First, to help block out harmful weeds we plant a beneficial cover crop. Sourcing organic seeds is time consuming and costly. The cover crop is specifically selected to address what the farmer feels are the most important needs, such as adding organic material and nitrogen and aiding weed block, erosion control, etc.
For my situation, I primarily need nitrogen. My cover crop is mostly vetch (a type of legume) but I often include clover, radish, or mustard, depending on availability. Legume cover crops fix nitrogen — they take nitrogen out of the air and convert it into a different compound usable by the plant. When the plant dies, the fixed nitrogen is releases making it available to other plants and helping fertilize the soil.
Once the cover crop has grown but before it goes to seed (which uses valuable nitrogen), I have sheep mow down my cover crop before it goes to seed. Sheep work well in an orchard, while goats tend to damage the trees. The sheep we use are not vaccinated nor treated with antibiotics. Often, some of the cover crop will re-grow, so we repeat the sheep grazing. Well before harvest, the sheep are removed according to food safety requirements. Then we mow with a tractor and use line trimmers to get anything they did not eat. The sheep also help with soil fertility.
The importance of soil health.
One area that organic farmers put a lot of focus on is soil health. Just adding nitrogen is not sufficient soil management. The soil needs to be a living home for microorganisms, not just a bank that you pump fertilizers into. Right after harvest we take soil samples to test for about 20 different micronutrients and compounds. Next we spread 300,000 lbs. of organic compost and gypsum plus a little aged horse manure. The purpose of compost is to build soil structure, add nutrients (nitrogen, potassium, etc.), increase soil water holding capacity, improve soil aeration and cation exchange, supply organic material for beneficial soil organisms, and stabilize soil pH. High soil pH creates a problem where the trees have difficulty absorbing nutrients from the soil.
Currently my soil has very high pH levels so I normally add some organic calcium, potash, sulfur, and potassium to lower the pH. Then we till the soil to work in the manure, compost, organic material and cover crop seeds into the ground. With the drought ever-present, this year we decided to inoculate the cover crop seeds with a naturally-occurring, beneficial fungi before planting them. Mycorrhizal fungi are a fungi that form a mutually beneficial symbiotic relationship with the plants’ roots. These fungi attach themselves to the roots, spread to our trees and basically become extensions of the roots. These fungal extensions increase the surface absorbing area of the roots 100 to 1,000 times. Therefore, mycorrhizae increase the trees’ capacity to find and absorb water and even help to break down important nutrients for the health of the tree, such as nitrogen and phosphorus.
The Capay Hills Orchard Team
In spring I’ll take more soil samples to see how our soil is doing. In the summer we inject a liquid form of compost to help with microbial growth, nitrogen uptake and soil stability. The microbial growth is important because the microbes help breakdown insoluble nitrogen and make it available to the trees.
At our farm, we work towards organically producing a balanced soil condition containing nutrients and minerals. From leaf samples we can fine tune what minerals the trees may be lacking and add them through foliar sprays. Foliar sprays are very efficient as the open stomata serve as an entry point for these micronutrients. These products are all certified-organic and are mined minerals: sulfur, copper, zinc, magnesium, boron, etc. Each mineral is a critical element to overall health of the tree.
Irrigation is another costly expense.
Our water comes from a 300 foot-deep well. it’s the same water that our family drinks so it’s very clean and pure. We test it annually for nitrates, e-coli, and a number of other elements. Many farmers use drip irrigation or micro sprinklers to water their orchards these days. We use sub-surface drip, buried 6-8 inches down in the ground. We do this because it is the most efficient method and has virtually no evaporative loss. Also, conventional sprinklers increase the humidity of the orchard and can increase the chance of disease.
Another way we maximize our water conservation is by irrigating only when the tree tells us to. How does the tree tell us? We have a pressure chamber, which a UC Davis professor invented. With the pressure chamber we can determine the stem water potential and compare it to a chart. From the chart and evapotranspiration tables we determine the irrigation requirements of the tree.
It may be counter-intuitive but it actually doesn’t matter how wet the soil is. We care about is how much water the tree leaves are really getting. With this tool and with our sub-surface drip system we eliminate over-irrigating and use our water resource more efficiently and appropriately. Additionally, we hope the mycorrhizal fungi will help the tree find water.
The importance of bees & other beneficial insects.
The blossoms of all California almond varieties require cross-pollination with other varieties to produce a crop. The single most important factor in determining a good yield is pollination during the bloom period (February). Also, without bees we couldn’t farm organic almonds. They are critical to moving the pollen around the 1,400 trees (three varieties). Fortunately, our next-door neighbor is a bee keeper and queen bee breeder of Carniolan and Italian queen bees. His bees enjoy our orchard and hedgerows year-round. We plant three varieties of almonds (Non-Pareil, Fritz, and Monterey) to maximize cross pollination, production yield, and to ensure a good tasting nut. We maintain 2,500 ft. of hedgerow which provides a natural insectiary for beneficial insects. These insects pollinate the trees and eat bad insects … bug warfare.
Wwithout bees we couldn’t farm organic almonds.
Years ago farmers ripped out the native plants not realizing they were killing the habitat for the good bugs; hence the bad bugs took over. So when farmers looked for a solution some folks came up with pesticides to eliminate those pesky insects. But, as we learned, non-organic pesticides have longer-term side effects and add to health concerns about toxic chemicals. What we now do instead is provide a nice habitat for beneficial insects. In return they kill the bad insects.
Another pest problem we encounter is rodents, such as squirrels. While rodents are not insects, they can be just as damaging to nuts, trunks, and roots. We refrain from using any poisons, so instead we use cats, dogs, traps, and owls to keep these populations under control. At night you can hear our owls near their owl boxes. By the way, they don’t hoot; they screech very loudly. We also provide a habitat in our hedgerows for foxes, which love to eat squirrels.
Disease prevention & control.
Disease control is another tough battle for organic farmers. So, instead of fighting it after it comes we try to prevent it through organic practices. We have only a few safe weapons to combat disease after infection other than removing the infected tree entirely, although thankfully there are some organic fungicides available.
Overall, the best disease management practice is disease prevention — keeping the tree healthy. We do our best to prevent diseases through these methods: (1) Promote open tree canopies for good airflow. (2) Minimize pruning to lessen the number of entries for disease. We also prune only during the right atmospheric conditions. (3) Keep the orchard floor as clean as possible. (4) Don’t over-irrigate and needlessly increase canopy humidity. (5) Plant the trees on mounds to keep the root ball dry. (6) Remove almonds which did not shake loose during harvest. These almonds are called mummies.
Harvesting onto tarps…not the ground.
The next step is the harvest. We harvest directly onto tarps, which add a food safety layer to our farm. Most almond farmers, even organic almond farmers, just use a machine to shake their trees so the nuts (in the shell and in the husk) drop on the orchard floor. These nuts are then swept up with another machine into rows. The rows, full of nuts, branches, dirt, dust, poop, etc. are then gathered up with another machine similar to a street sweeper. It’s a very dusty, dirty operation and not healthy for either the harvesters or the consumers eating the potentially-contaminated nut. The sweeping process exposes the nuts to soil-borne pathogens — not good.
Harvesting onto tarps — not the ground!
We use a hydro-mechanical harvester to drop the nuts onto tarps — not the ground! This virtually eliminates any chance of salmonella poisoning because the nuts are not being mixed with the pathogens on the ground. There are very few almond farmers willing to make this extra effort.
After the harvest we transport the in-shell, in-hull almonds to a certified-organic local huller and sheller. The almonds come back to us hull-and-shell-free in USDA-approved containers. The almonds are frozen for about 5 days to kill any microscopic insect larvae. We then hand-sort out any insect-damaged almonds. We pack them in boxes and put them in proper cold storage until they are re-packaged according to the customer’s wishes. Finally, we complete the bagging, labeling, and final packing for shipment to the consumer.
Well, that’s how I farm. It is a crazy amount of work. We hope you can see that we farm in a very sustainable manner, minimizing the impact we make on God’s creation.
Located in the beautiful Capay Valley in central California, Brian and Gretchen Paddock operate a family farm primarily consisting of organic almonds. The original orchard was planted over 75 years ago. “We believe in being good stewards of our land and grow our almonds using sustainable processes following organic certification criteria. We do not use any pesticides, herbicides, or synthetically made fertilizers.”
A one-ounce, 160-calorie serving of raw almonds, about a handful, is an excellent source of vitamin E and magnesium and an excellent source of fiber. They also offer heart-healthy monounsaturated fat, protein, potassium, calcium, phosphorous and iron. They also offer raw almond butter and naturally smoked organic almonds, a healthy alternative to unhealthy snacks.
In this guest editorial, Matt shares what why dates are his favorite sweetener.
So many sweeteners have popped up over the many years since I’ve been in the Raw Foods movement. These sweeteners include agave, coconut sugar, Jerusalem Artichoke syrup and the list goes on. While these may be great healthy sweeteners and good alternatives to refined sugars, I have found that the best natural sweetener to use in my raw food recipes are good old-fasioned dates. It’s simply a whole food and I just blend them in my recipes. Even my raw barbecue sauce!
Dates are rich in rich in vitamins and minerals, improve triglycerides, fight free radicals and improve the appearance of skin and hair!
Dates are a popular food of the Middle East and are included as a regular part of their diet. Dates are rich in nutrients and can cure stomach ailments and strengthen the bodies immune system. If you haven’t tried dates before, here are six reasons that I hope will motivate you to include dates as a regular part of your diet. (1)
Six reasons to incorporate dates into your daily diet!
Vitamins: Dried dates contain Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Thiamin, Niacin and Riboflavin.
Minerals: If you struggle with hemoglobin deficiency or anemia, dates contain a high iron content that can resolve these issues. Dates are also rich in calcium, magnesium, phosphorus, potassium, copper, manganese and selenium.
Constipation: If you have irregular bowel movements, dates are a great source of dietary fiber that will serve as a mild laxative.
Strengthen Muscles: Dates have been found to help strengthen heart muscles. It is advised the pregnant women eat dates to strengthen uterine muscles and make delivery easier. Many body builders consume dates prior to a workout to improve energy.
Stamina: Dates improve physical stamina as well as libido due the amount of minerals and phytonutrients they provide to the body.
Digestion: Dates provide relief from heart burn and acidity and help sooth ulcers and colitis. They also help curb the growth of pathological organisms in the intestines and encourage healthy bacteria to grow. (1)
Study finds that eating large amounts of dates had no adverse effects on blood sugar levels or weight but did improve triglycerides and antioxidant stress levels!
Dates are cholesterol free, low in fat but they are high in sugar. Dates by weight, contain 80 percent sugar. Israeli scientists conducted a study where they gave a group of people large amounts of dates and measured the results. They found that that the dates had no adverse effects on blood sugar or weight and that their triglycerides and antioxidant stress levels improved. (2)
Dates have anti-inflammatory benefits, reducing inflammation in arterial walls resulting in a reduced risk of cardiovascular disease, arthritis, Alzheimer’s disease and other ailments. They have also been found to improve brain performance, resulting in improved test scores. (2)
Regular consumption of dates can result in healthy, glowing skin and hair!
Loaded with vital nutrients, dried dates can nourish our skin and improve its texture. Regular consumption of these fruits can result in smoother and fairer skin. (3)
Outside of internal health benefits, dates may be the best kept beauty secret on the market. Regular consumption of dates can contribute to hair and skin health. Dates are a rich source of vitamin B5 that helps prevent brittle hair and split ends. Dates have also been found to help prevent excessive hair fallout by providing nourishment to hair roots and scalp.(3)
The vitamin B5 content of dates is also beneficial for the skin, resulting in the reduction of free radical skin damage. The vitamin A content in dates helps eliminate dry, dead skin and regenerate healthy, bright, and glowing skin cells. (3)
Because dates are a great source of vital nutrients, eating dates on a regular basis can help fight against untimely aging.(3)
When picking dates, search for those with unbroken, smoothly wrinkled skin. Dried dates keep up to a year in the refrigerator and fresh dates can keep for 8 months in the refrigerator if they are sealed in tight containers. (2)
Dates are a great alternative for sweetener and are a great addition to your favorite recipes or will even sweeten a smoothie. (2) If you make your own granola bars or energy bars, consider adding dates in to help make them sweet and chewy. If you have a sweet tooth, dates are an excellent and healthy way to satisfy a craving!
Ultimately, compassion for all sentient beings is at the core of the vegan lifestyle. It is, in the final analysis, a spiritual or ethical choice…not just a dietary one! As a result, many vegans I meet are somewhat radical about what they believe is the end goal — and have little tolerance for anyone that espouses anything short of stopping all consumption of animal products immediately.
Though this is highly laudable in my book, is a vegan lifestyle truly realistic for the average human being? Perhaps vegans should learn a little tolerance and include all the humans for whom immediate elimination of animal products may prove just a bit difficult, i.e., include THAT in our vision of compassion for ALL sentient beings!
Demanding that anyone who uses the word ‘vegan’ instantly stop eating all animals products is putting a huge burden on them, both emotionally & physically. I suspect, as a raw foodist and teacher of thousands, raw food author and web developer for well over 25 years, that most ordinary people, even vegetarians, would find that burden too inaccessible emotionally, let alone physically.
The Vegan Lifestyle Could Be a Process of Cleansing & Purifying over Time.
The human body actually adapts over the decades to the awful SAD diet (standard American diet) that is inflicted on most of us from birth! It can be extremely difficulty for to adapt, especially at the cellular level, to eating a pure vegan diet. It can get so uncomfortable for some to make that shift that they give up after just a relatively short time — you can read many of their stories online noting how they have gone back to eating meat because the vegan lifestyle was making them ‘sick’ or just wasn’t “right” for them.
Of course, when people make a sudden transition to a full-on vegan diet its normal that they may experience an uncomfortable cleansing period. But instead of recognizing that this cleansing process takes time before they can fully enjoy all the benefits of veganism, they usually just give up. They say things like “veganism just isn’t right for me” or “my body type requires that I eat meat.” I really hate the whole body type argument because that whole theory just isn’t based on any actual scientific evidence at all…but it is extremely popular in the press and among lay people.
So how does “giving up” serve these folks, or the vegan community? Does it help them to be so insistent on the most radical, extreme definition of what a vegan is if it just drives aspiring vegans back to eating animals, the very animals vegans cherish?
Sure, many vegans start out by recognizing an intense compassion for all living beings from the very beginning, and that drives their choices making a quick transition. But for most people in my experience, becoming vegan is a process of cleansing and purifying the body over time, enough time to make the adjustment at the CELLULAR level from a mostly anaerobic metabolism back to a healthy aerobic cellular metabolism — and that doesn’t happen overnight. It could actually take months if not years for some people to achieve. So insisting on an unobtainable, for them, definition only makes veganism seem less accessible.
Also, people that eat lots of processed foods and animal products, have tons of toxins built up in their brains which can actually block receptors for natural, healthy neurotransmitters. A sudden elimination of all animal products may prove difficult because the sudden loss of those toxins, which actually “mimic” healthy brain chemicals, can lead to many psychological issues. It can take weeks or months for the brain to adjust to vegan lifestyle and learn to replace those neurotransmitters with the real thing, which actually will feel much better if they can manage to hold out. If they can hold out during this assault on the brain, it will result finally in a greater clarity of conscious and understanding of the spiritual aspects of veganism. But the truth is many, if not most, will just give up because “veganism just isn’t right for me” or “my body type requires that I eat meat.”
In the beginning, in my experience, many people aspiring to a vegan lifestyle are doing it mostly for health reasons. But most vegans do it for political reasons…non-killing. Health is a secondary benefit for them. They’ll eventually get to a more spiritual understanding of vegan ideals if given the opportunity and not driven away by a dogmatic adherence to a definition of the end goal as the only goal!
Over time, the negative energies or vibrations built up in the body/mind from eating dead animal products will subside. There will arise, more and more, an understanding that what they are doing is more than just a diet. And it will become clear that ultimately the vegan lifestyle was always a spiritual choice … because the truth is that in our souls and hearts that is what we all want when our true feelings are not blocked by chemically-driven lifestyle choices. Because compassion for all living things is our true nature!
Of course, it is fine to acknowledge the longer vision is one of being a pure vegan! All vegans want to encourage that. But remember, when being compassionate for ALL sentient beings, it is just as important to be compassionate for your fellow humans just starting out on this journey.
You’ll need a source if vitamin B12
Vitamin B12 occurs naturally almost exclusively in animal foods, so you may want to stock up on a variety of B12-fortified foods and perhaps even a B12 supplement. B12 keeps the body’s nerve and blood cells healthy and helps make DNA, so deficiencies can lead to tiredness, weakness, constipation, loss of appetite, weight loss, nerve problems and even depression. To find out if you need to increase your intake of B12 ask your doctor for a simple blood test.
Brewer’s and nutritional yeasts often contain B12, but many do not they are fortified with it. But there are some drawbacks to relying just on B12-fortified nutritional yeast. First, don’t buy your nutritional yeast from bulk bins. B12 is also light sensitive. Careless handling by store employees can cause other problems. It is best to your yeast it in the refrigerator or freezer and out of the light.
Avoid Junk Food Meat Replacements
Swapping out meat for white bread, pasta, and other packaged foods sets you up for failure. It’s a bad idea to swap animal products, which contain protein, vitamins, and minerals, for processed foods that provide little nutritional value. The result — hunger, weight gain and a bad mood.
Don’t Use Soy-based Foods
Most soy grown in the US is genetically modified (GMO’s). The genetic modification is done to give soy resistance to chemicals like glyphosate and Roundup, which means your soy is loaded with toxic chemicals. GMO plants also contain genes from bacteria that produce a protein that has never been part of the human food supply. These GMO’s have been linked to an increase in allergies. Soy foods also contain anti-nutritional factors such as saponins, soyatoxin, phytates, protease inhibitors, oxalates, goitrogens and estrogens. Some of these factors interfere with the enzymes needed to digest proteins. Soy also contains hemagglutinin, which causes red blood cells to clump together unnaturally, and goitrogens, which block the synthesis of thyroid hormones and interfere with iodine metabolism in the thyroid.
On top of all that, soy also contains phytates that bind to metal ions preventing the absorption of minerals like calcium, magnesium, iron, and zinc — and is loaded with the isoflavones genistein and daidzein. Isoflavones are a type of phytoestrogen, which mimics and therefore can block uptake of real estrogen –which may cause infertility or breast cancer in women. In addition, soybeans are processed in aluminum tanks which can lead to high levels of aluminum.
Finally, soy-based baby formula has up to 80 times higher manganese than is found in human breast milk. Nearly 20 percent of U.S. infants are now fed soy formula, irreversibly harming your baby’s sexual development and reproductive health. Infants fed soy formula absorb in an estimated five birth control pills’ worth of phytoestrogen every day.
Thanks to everyone who created all the great web sites we edited for on our Raw Pets pages – you can find them listed on our BARF Links page. Remember, this info is intended to get you started – when changing your pet’s feeding routines, please do as much research and education as you can so that all your choices are properly informed! There is a ton of info on the internet, and you can sign up with many Raw Pet e-mail lists, newsletters and web rings.
Barf Meal Plan Suggestions
Remember, this information is intended to get you started – when changing your pet’s feeding routine’s, please do as much research and education as you can so that all your choices are properly informed.
Golden Retriever – 55# – RMB meal – 1# chicken backs, or 12 chicken necks, or 8 chicken wings, or 2 beef ribs plus an egg or yogurt. You can feed lamb, but it is rich so don’t use it in the beginning. Even after 3 years only feed lamb that you trim and only when you will be around to let them out more often. Lamb riblets (I think in Australia they are called lamb flaps) have soft very chewable bones and this is what to use if you can get it. Occasionally (like once every 2 weeks), substitute fish – either canned mackerel or sardines as many dogs will only eat these. If yours eats other fishes then serve ’em up.
Offal – Offal (or organ meat, e.g. heart, kidney, liver, tripe, etc…) is usually mixed in with the veggie meal, because many dogs do not like the taste (some do). Just be careful not to feed too much, too quickly, as offal is very rich and too much will cause loose stools. Offal can be fed once or twice a week!
Veggie meal – This is for 1 meal not a full day’s worth – 1/4 calves liver or an egg and puree these veggies for about 3/4 cup worth. Mix and match veggies do not try to use all these at the same time – carrots, turnip, parsnip, green beans, yellow squash, zucchini, dark green lettuces, celery – add a little – very little – of either spinach, kale, turnip greens, or broccoli. Now and then if you have a piece of cauliflower toss that in too.
To most meals add 1 teaspoon of oil (cold pressed flax seed, or safflower or vegetable or olive but usually flaxseed for Omegas). To each meal add 1 teaspoon nutritional yeast (Vitamin Bs), 1/4 teaspoon kelp, 1/4 teaspoon alfalfa powder. Also add Vitamin C (about 2000mg) but you need to start off slow and increase a little at a time so as to not upset the tummy. A golden might get 200mg Vitamin E 1x/day
Poodle – 35# – gets exactly half of the above recipe – if very active give a little more than 1/2 of the above. Halve the vitamins of yeast, kelp, alfalfa and remember Vitamin C 100mg Vitamin E/day
Cocker Spaniel 20# – gets 1/4 of above recipe – adjust to each dog’s activity level and metabolism. 1/4 the vitamins of yeast, kelp, alfalfa and remember the Vitamin C, Vitamin. E – “most” of a 100mg capsule
Chihuahua 8# – very active little guys – 1 1/2 chicken wings, or 4 chicken necks or about 2/3 of 1/2 a chicken back (break it in half and then take a piece off). For the veggie meal, which is 1 out of 2 meals a day, use about 1/4 cup of veggie mix with a little liver (about a square inch) or some egg or a tablespoon plain yogurt. Meat – for 1 meal – a little less than 1/4 cup of beef heart or gizzards. Remember a few drops of the Vitamin E and a little Vitamin C
PLEASE NOTE: GARLIC FOR DOGS: Dogs can safely consume 1/8 teaspoon of garlic powder per pound of food 3 to 4 times a week. Use the following amount of fresh garlic for dogs, according to their size:
10 to 15 pounds – half a clove
20 to 40 pounds – 1 clove
45 to 70 pounds – 2 cloves
75 to 90 pounds – 2 1/2
100 pounds and over – 3 cloves
Some vets say to use one clove of fresh garlic per 10 to 30 pounds of weight per day to boost the immune system and cancer prevention. As with most herbs, its a good idea to take at least one to two days off per week from garlic. Garlic contains at least 30 compounds that are useful for a variety of conditions from skin disorders to cancer. Holistic veterinarians have been recommending garlic for many years for its multiple health benefits.
The BARF Diet
My Raw Pet Food Recipes
My Raw Pets BARF diet consists mainly of raw meaty bones (approximately 50% bone/50% meat) and pulped vegetables and fruits mixed with raw organ meats (liver, heart and kidneys), yogurt, garlic and whole raw eggs. Supplements are added to supply the essential fatty acids. These oil supplements consist of cod liver oil (source of vitamin A), fish body oil and/or flax seed oil or ground flax seed meal (sources of omega 3 EFA’s), olive oil, and oil of evening primrose (only once a week) – see sample recipe below. Other supplements include vitamins C and E, alfalfa powder, kelp powder, brewers yeast (source of vitamin B’s) and apple cider vinegar. Dogs are fed their meat/veggie patties every third day and are fed whole raw meaty bones (chicken backs, necks and wings, turkey necks, pork and lamb neck bones) the other two days.
Basic Raw Dog Food Recipe for a 20-25 lb. dog
1/2 cup raw meat (ground poultry, beef, lamb, organ meats)
1/2 cup raw pureed vegetables (variety!)
1/4 cup cooked whole grains
1 teaspoon bone meal powder (double for puppies and pregnancy)
1/4 teaspoon ascorbic acid powder with bioflavinoids (vitamin C)
1/4 teaspoon kelp powder
1/4 teaspoon minced garlic (not powder)
1 teaspoon oil mixture (2 teaspoons with poutlry)
Oil mixture:
11 oz. canola oil (cold pressed)
2 oz. wheat germ oil
2 oz. flax oil
Keep refrigerated in an opaque container.
RAW PET FOOD FOR DOGS NOTES: Some folks eliminate the grains and increase the meat and vegetables proportionately, and only add the oil if poultry is fed. The meat must be RAW. Dogs should be fed raw bones — cooked bones will splinter. Vegetables must be pureed or they will come out looking pretty much the same way they did going in. Wild canines get their vegetable matter by eating the digested intestinal contents of their vegetarian prey. Variety is essential to deliver the correct mix of vitamins and minerals.
Basic Cat Food Recipe
1300 g raw muscle meat (beef, chicken, lamb, quail, duck, etc., but not fish or pork!)
400 g heart
200 g liver (I alternate with kidneys)
100 g gizzards (excellent for a dental workout, which is important for teeth!)
600 g finely pulped or grated veggies (I mostly use carrots or plain pumpkin)
spring water to desired consistency
4 eggs, lightly cooked
4 tbsp bone meal
approx. 60 drops of Liquid Trace Minerals
1000 mg vitamin C (calcium ascorbate, sodium ascorbate, or Ester C: the amount is variable according to your cat’s needs)
2 tsp salmon body oil
100-200 IU vitamin E added directly to a meal, once a week
Here are some great recipes for doggie treats. I know, these are now raw…but they’re only intended to replace those commercial products with ingredients that are much worse, and can be a nice way to transition to a more raw food diet. Remember, especially in the beginning, you don’t have to be 100% raw right away. I suggested starting at 75% raw, so your beloved pet isn’t forced to go through an uncomfortable detoxification all at once. An animal’s body needs time to readjust to a healthier diet, to cleanse, and to alkalize properly.
Magic Dane Cookies:
Mix Together:
3/4 c. hot water or broth
1/3 c. margarine
1/2 c. powdered milk
1/2 t. salt (optional)
1 egg, beaten
3 c. whole wheat flour
garlic powder
In a large bowl, pour hot water over margarine. Stir in powdered milk, garlic powder, salt and egg. Add flour, 1/2 c. at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll out until 1/2″ thick. Cut out shapes. Bake at 350 degrees for 50 minutes. Be careful not to allow them to burn! (I’d check them starting at 30 minutes). Allow to cool and dry out until hard.
Pick-a-Flavor Dane Cookies:
Mix Together:
2 c. hot water or broth
2 T. molasses
2 T. honey
garlic powder
2 T. oil
1 c. peanut butter, shredded carrots, or parmesan cheese
Then gradually add 8 cups whole-wheat flour. Roll out to 1/2″ thick, and cut into shapes. Bake at 375 degrees for 40 minutes. Be careful again, as they tend to burn. (These make a VERY stiff dough! Be ready to work those arms!)
Delightful Dane Beef Cookies:
1 pound beef
Carrots and Celery
1 c. whole wheat flour
1 c. cornmeal
1/2 c. wheat germ
1 egg
garlic, to taste (hehehe)
2 teaspoons baking powder (optional)
Beef Stock
Combine beef, carrots and celery in a large pot with lots of water. Cook until tender, drain and save broth. Puree meat and veggies in a food processor or blender. Add all the other ingredients. If mixture is too dry, add beef stock. Roll out on cornmeal until about 1/2 inch thick. Spray with water, and sprinkle with cornmeal. Cut out shapes. Bake on an ungreased cookie sheet in a 350-degree oven for about 45 minutes until crisp. Flip half way through and then spray with water, sprinkle with more cornmeal. Enjoy!
Dainty Dane Chicken and Parmesan Cookies:
1 pound chicken, cooked & ground
Carrots and Celery
2 1/2 c. whole wheat flour
1/2 c. oatmeal
1/4 c. Parmesan cheese
1/2 c. dry milk (optional)
6 Tbsp. melted butter (optional)
1 egg
2 tsp. salt (optional)
1 Tbsp. sugar (optional)
garlic, to taste
Combine chicken, celery and carrots in a large pot with lots of water. Boil until tender. Drain and save broth. Puree meat and veggies in a food processor or blender. Add rest of the ingredients, if too dry, add chicken stock. Roll out on cornmeal about a 1/2 inch thick. Spray with water and sprinkle with cornmeal. Cut our shapes. Bake in a 350-degree oven on an ungreased cookie sheet for 45 minutes until crispy. Flip half way through, spray with water and sprinkle with cornmeal. Enjoy!
Banana Mutt Cookies:
1 1/2 c. ripe mashed bananas
1/2 tsp. vanilla
3 c. oats
1/2 c. chopped peanuts
1/4 c. applesauce
Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Drop by spoonfuls onto an un-greased baking sheet; press flat with a fork. Bake for about 15 minutes, cool completely. Store in an airtight container.
catching wild animals isn’t easy with your bare hands or even a simple spear. For survival, primitive man later added meat products for a huge variety of reasons, like trying to survive in Alaska. This varied depending on location. In warmer climates, prehisotirc man probably ate less meat, or none at all. In colder areas, where plants were often not available, man learned to fish and hunt. When our survival is at stake, we ignore the health consequences of a meat-based diet. But primitive men paid a heavy price for this, since they usually died rather young, around 25-35 years of age.
