What is live food?

Live food refers to food that has not been heated to the point where the enzymes are destroyed. It is based on germinated seeds, sprouts, raw vegetables and raw fruits. Besides fermented and dehydrated.

When a seed germinates, there is an explosion of life energy, triggering an increase in vitamins, enzymes, carbohydrates, trace elements. Also triggers the production of proteins. They produce large amounts of digestive enzymes that facilitate the digestive process of all foods besides potentializing the vital energy within.

Facts

Dr. Edward Howell, author of “Enzyme Nutrition”, reports that when a food is heated to 118 degrees for 1/2 hour all of its enzymes are destroyed.

“Live Food” is particularly high in life force. For example, sunflower sprouts and wheat grass are considered to be particularly lively. If you reach the point that you feel strongly about the different meanings of the two terms, then you are probably eating very well already!

Eating a diet containing all or a high percentage of live food means that a person is consuming food that has all its nutrients intact, including the enzymes and even the
subtle energies of the food.

Sprouting magnifies the nutritional value of the seed. It boosts the B-vitamin content, triples the amount of vitamin A and increases vitamin C by a factor of 5 to 6 times. Raw food also protects you against harmful substances that are produced when food is cooked.

How to sprout

Select the seeds you want to sprout and place them in a large glass jar (mason jars), cover with gauze and secure with rubber band.

You can sprout seeds, beans, grains and nuts. Some of the most popular varieties are alfalfa, broccoli, red clover, radish, mung beans, lentils, garbanzo beans and peas. The seeds will sprout between 3-5 days and then it is ready to eat. Enjoy the process.

Lentil sprouts

1 cup serving of sprouted lentils contains 77 g of folate, a B vitamin, which is crucial to iron production and in making new cells, it contains, Vitamin C, protein and
carbohydrates.

  • 1/2 cup lentils (I use brown lentils);
  • 2 cups of filtered water;
  • You may also use mung beans instead of lentils.

Directions:

. Place lentils in a quart jar and cover with 2 cups water;
. Cover the top of the jar with cheesecloth (sometimes I use a clean thin washcloth) and secure with a rubber band;
. Let sit in water overnight (12 hours);
. The next day drain off water;
. Rinse and drain once or twice daily and keep out of sunlight;
. On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2″ tail on them. They are ready.

. Place in glass jar or plastic jar or bag;
. They shouldn’t be too wet. I use the jar that I used to sprout with;
. Keep in fridge;
. Use on salads, as a snack, in stir fries, ground up in spreads. When I’m halfway through the jar I start a new one.

Enjoy!

Guiomar Campbell

View posts by Guiomar Campbell
Guiomar is a performing artist and an Integrated Health Practitioner with over 20 years of experience in depression and anxiety disorders. She has a degree in nursing and obstetrics from the Federal University of Juiz de Fora, Brazil. She received her diploma in shiatsu therapy in 1995 and a diploma in acupuncture in 1999 at the Shiatsu School of Canada where she worked for 15 years as a shiatsu instructor in the diploma program. She is a member in good standing of College of Traditional Chinese Medicine Practitioners and Acupuncturist of Ontario (CTCMPAO). Guiomar specializes in men and women’s reproductive health, gynecology, pregnancy and post partum care. She also has lots of experience treating digestive issues, migraine headache, and insomnia.

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