Eating Green and Raw

Happily, the biopsies were benign, but I knew the calcifications were red flags—our bodies give us signals, and if we don’t pay attention, the signals become louder until we do. So I took the plunge and headed for a place where I knew I could do a major cleanse and diet change—the Hippocrates Wellness in West Palm Beach, Florida.

After three weeks of eating only fresh, delicious, organic, raw and living vegetables and juices, enjoying the many therapies available, and cleansing through colonics, I felt great! Best of all, my blood work showed that my blood pressure, cholesterol and blood sugar were in the healthy range, and my weight had begun to drop. To date, I have lost and kept off thirty pounds! Even more impressive, I saw others with much worse conditions—cancer, diabetes, and heart disease—begin to turn their health. Guests came in looking gray, worn, defeated and in pain. They left standing straight, with bright eyes, clearer skin, and a sense of hope.

While at Hippocrates, I attended lectures every day to gain the knowledge I needed to make permanent life changes. The Directors, Brian and Anna Maria Clement, gave such helpful, dynamic talks, that I was inspired to invite them to Tallahassee. I am happy to say they will be here to share their priceless knowledge and enthusiasm on Friday evening, May 12, and all day Saturday, May 13. Southern Springs has agreed to sponsor them, and a joyful Green Fest and Picnic are planned for the occasion. For more information about the Tallahassee Green Fest, May 12 and 13, email Southern Springs at [email protected] .

Here is an article by Brian Clement that will give you an idea of what we will be exploring at the Green Fest. As you will see, we can employ the wisdom of ancient cultures to be healthy into old age! Enjoy the article, and check out their website at:

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.

Vol 27 Issue 1 page 38