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New Year’s Resolutions for 2012

30 Dec

There are 3 ingredients that make eating Raw Vegan food more appealing to transitioning mamas, hubbies and kids: raw sugars, raw oils and sea salt.  It is time for me to decrease my family’s consumption of all 3.  

1. Prepare food with less sugar.

My plan:

  • use less raw sweeteners all together
  • use more fruit (fresh or dried) to replace sweeteners
  • omit any unnecessary sugars all together in Green Smoothies.

Note: I have been successful this past week in serving my boys their favourite Pooh Bear Smoothie without additional dates AND with another handful of greens without complaints!

2. Prepare food with less oils.

My plan:

  • use less extra virgin olive oil in salads
  • use more flax seed oil to replace extra virgin olive oil in salads to increase our Omega 3 intake.
We enjoy our favourite Kale Salad at least once or twice a week and it contains a lot of olive oil.  I have prepared it before by substituting 1/4 of the olive oil with plain water and we loved it just the same.  I am going to try substituting some of the olive oil with flax seed oil too.

3. Prepare food with less salt.

My plan is to:
  • simply decrease our intake of salt by using less of it.  While my general rule is to add 1 tsp sea salt for every 1 pound of food, I want to decrease this to 3/4 tsp.
This will be difficult for me because I love sea salt.  Salt brings out the flavor in food.  Will my family be ready to eat bland food?  I guess more importantly, will I?

There are 2 ingredients that have made the transition into a Vegan Diet much easier for my husband and son: soy and wheat, which has given them the texture and heaviness of animal products they have craved.  These are the 2 ingredients I struggle with the most because of the GMO’s in soy and the gluten in wheat.  

4. Avoid soy and other GMOs.

The contamination of organic products with genetically modified counterparts are increasing, as they are inevitable.  This is scary.  Now I just have to figure out what to do when preparing Asian fare without Nama Shoyu?

5. Avoid wheat.

Dr. Hyman’s Huffington Post article on Gluten opened my eyes on why eliminating wheat is very important.  He writes that “… an estimated 99 percent of people who have a problem with eating gluten don’t even know it. They ascribe their ill health or symptoms to something else–not gluten sensitivity, which is 100 percent curable.” And that a “study comparing the blood of 10,000 people from 50 years ago to 10,000 people today found that the incidences of full-blown celiac disease increased by 400 percent (elevated TTG antibodies) during that time period.”  WOW.
My plan is to:
  • eliminate all wheat
  • then substitute with spelt (although it contains gluten, people with wheat allergies and not gluten allergies, can tolerate spelt)
  • then continue to experiment with and use home-milled gluten-free flours from now on.  Here’s how to substitute for wheat with other grains.

Supplementing a Family’s Vegan Diet is important!

6. A continued search for fantastic food-based vitamin supplements for:

  • B12
  • other B vitamins
  • iron
  • zinc
  • iodine
According to Gabriel Cousens, we all need to supplement Omega 3s, minerals, carnosine, Vitamins A, B12, C, D, K.  I just found his supplement recommendations and will be working from this list!  Note: he doesn’t advice taking nutritional yeast as the B12 supplement because of fungal potential.

On Exercise

7. Continue to exercise better.

My husband is an Exercise Scientist and an Athlete.  Last month, he got me to row 120,000 meters.  I think that is more exercise than I have ever done in my entire life.  And I don’t think I have ever felt as physically well as I do today!  And yet, I took a physical test yesterday that placed me below average for my age range in cardiovascular strength… I was sorely disappointed, but I guess I have a lot of room for improvement in this department!


One with Nature

8. Make more time to be outdoors.

My family’s days are not complete anymore if there isn’t at least half an hour each day outdoors, rain or shine.  I/We want more!

What are your and your family’s New Year’s Resolutions for this coming year?

Raw and Ayurveda Principles Combined in Rainbow Green Live Food Cuisine

31 May

Finally, I found a bridge between RAW and AYURVEDA in Gabriel Cousens’ work. Conscious Eating was he first book. Rainbow Green Live-Food Cuisine discusses the theory behind a live-food diet, how to develop the best diet for yourself, the reasons for eating organic vegetables and the health secrets of live-foods. The book also contains chapters on how to raise babies on raw and live foods, how to travel in the raw, how to prevent jet stress. A big part of the book is dedicated to recipes… my favourite part!

Before reading on, I wanted to say that although Ayurveda recommends a proper daily schedule and a proper diet for optimum health, it is also recommended that any rigid schedule and rigid diet be broken once in a while.

Here are some excerpts:

Foods that disrupt our biological terrain, creating toxins in the body which contribute to an acidic system and therefore making the body very susceptible to chronic degenerative disease:

1. SUGAR – white sugar, but also fruits that contain a high amount of sugar or have a high glycemic index, includes processed beet and corn sugar, sorbitol, fructose, maple syrup, dried and sweet fruits, melons and all refined carbohydrates (white flour, white sugar, white rice, rice cakes, some grains and white potatoes) –> use STEVIA (a holistic doctor once told me that sugar in a bottle of Coke decreases the immune system by 30%)

Low Glycemic Levels –> most vegetables, grapefruit, lemon, lime, cherries, strawberries, cranberries, raspberries, goji berries, blueberries

Moderate Glycemic Levels –> carrots, oranges, peaches, pears, apples, pomegranate, plums, some berries, peas, yams, sweet potatoes, raw parsnip, raw rutabaga, raw pumpkin, raw squash, raw beet

High Glycemic Levels –> apricot, melons, kiwi, mango, papaya, pineapple, banana, date, fig, raisins, grapes, most dried fruit, cooked parsnip, cooked rutabaga, cooked pumpkin, cooked squash, cooked beet, white potato

2. GRAINS – stored grains ferment in 90 days, are filled with mold and fungus and contain a high amount of mycotoxins, correlation to different cancers –> use SPELT, AMARANTH, QUINOA, MILLET, BUCKWHEAT, WILD RICE, buckwheat and quinoa especially can be sprouted and are considered live foods

3. FLESH AND DAIRY FOODS – also associated with mycotoxins, animals heavily affected by their fungally infected feed (i.e. grains that have been stored for a long time), also acidifying to the system

4. YEAST – baker’s yeast, nutritional yeast and brewer’s yeast, wheat itself has a high mycotoxic level so baked goods have an increased mycotoxic level by adding yeast to it, brewer’s yeast has been associated with breast and prostate cancer and liver problems, as well as Crohn’s disease, colitis, heart and kidney disease, cirrhosis and osteoarthritis, Japanese research has linked breast cancer with ingestion of baked goods, breast secretions in breast cancer patients are high in mycotoxins

5. ALCOHOL – a primary mycotoxin

6. SOY SAUCE – also because of mycosis, MSG is naturally created byproduct of any soy product, this includes nama shoyu

7. EDIBLE MUSHROOMS – highly mycotic and acid-forming, Dr. B Toth found mushrooms associated with cancer in lungs, liver, thyroid, nasal cavity, stomach, colon and gallbladder in mice

8. COFFEE AND CAFFEINE – create acidification of the tissues

9. TOBACCO – commercial companies use sugar and yeast in curing process, very high levels of yeast, fungus and mycotoxins go directly into lungs

10. HEATED OILS – being disorganised from their original, biological, natural state, loaded with mycotoxins –> non-heated, virgin olive oil does not seem to have mycotoxins in it

Foods with a notably high mycotoxin and fungal count are corn, peanuts, cottonseed, cashews, barley, oats, wheat and malted products. Peanuts have been associated with liver cancer. Corn with esophagus and gastric cancers. Mycotoxins are not affected or diminished by cooking.

Foods that are ANTI-MYCOTIC –> vegetables, grasses, sea vegetables, nuts, seeds, low-glycemic fruits and algae, these are alkalinizing and do not have yeast in them. Greens are low-calorie, low-sugar and high nutrient-rich food. The vegetables and grasses contain high fiber and no sugar

Cooking foods destroy 50% of the protein, 60-70% of assimilable vitamins and minerals, up to 96% of B12 and 100% of enzymes and phytonutrients.

On a healthy live-food regime one automatically gets the anti-aging calorie-restriction effect without having to diet.

It becomes rather obvious that by eating live foods, we are able to get complete nutrition with eating 50-80% less food. This is why, when we become sensitive to what we are eating, people on a live-food diet naturally reach an optimum diet and weight. This is one reason a live-food diet is optimal for extending life, preventing chronic degenerative disease and increasing vitality, energy and youthfulness.

Something To Think About:

Here are 2 excerpts from Dr. Robbins’ article on why eating raw foods prevents disease: how the gene pool is weakened by eating the wrong foods and changes of food consumption in the US in the 1900s.
Genetic Potential
Diseases are not inherited; rather the tendency or potential of a disease is passed on from parents to offspring.
The disease tendency is transferred via the genetic code. A genetic tendency is just that: a potential disease. A genetic weakness does not have to manifest as a disease unless the laws of nature are violated.
Only then will the weakness manifest.
E.g.: The father has a heart problem. He will pass on to his child(ren) genetically weak heart tissue. This does not necessarily mean the child is born with a heart problem. Nor does it mean the child ever has to have a heart problem; however, should the child violate the laws of nature, the violations will take their toll in the weakest tissue(s) of the body – in this case the heart.
Genetic weaknesses or tendencies grow weaker with each succeeding generation if the parents are engaged in a stressful lifestyle, including toxic diet. Thus the amount of wrong doing that is required for a genetic weakness to become clinical (manifest) grows less and less as the genetic tendencies become weaker. As a result, a child on a toxic diet may manifest a heart condition passes on to him genetically at a very early age as compared to the age of his father developing a heart condit
ion. It is even possible that the child could develop the clinical manifestation of the weakness before the father does.
Likewise, a grandparent may live all of his life, violating the laws of nature and never manifest a problem in the particular area that his offspring do. This is because either:
The grand parent’s weakness was so minor that he died of other causes before this weakness became clinical; or,
The grandparent did not actually have a genetic weakness, but due to his stressful lifestyle, passed on a genetic weakness to his offspring
The Pottinger Cat Experiments illustrate the genetic tendency principles. In the 1940’s, a medical doctor, Francis M. Pottinger, made an experiment using 900 cats to determine what effects processed foods have on the body. The cats were divided into five groups. Two of the groups were fed whole foods-raw milk and meat – real foods for cats. The other three groups were given denatured foods pasteurized, evaporated and condensed milk. All the groups were fed the same minimal basic diet to sustain life. However, the predominant portion of the diets were either real foods or denatured foods as listed above. The cats were observed over a four generation period and the following results were documented by Dr. Pottinger:


Food Fed raw meat raw milk pasterized milk evaporated milk condensed milk
1st Generation remained healthy remained healthy developed diseases and illnesses near end of life
2nd Generation remained healthy remained healthy developed diseases and illnesses near end of life
3rd Generation remained healthy remained healthy developed diseases and ilinessess in beginning of life; many died before six months of age;
4th Generation remained healthy remained healthy no fourth generation was produced: either third generation parents were sterile, or fourth generation cats were aborted before birth

Source: Pottinger’s Cats, a Study in Nutrition
Food Consumption in the U.S.A.
Between 1900 and 1980
Fresh fruit and vegetable consumption decreased from 40% to less than 5%
Butter consumption decreased 75%
Lard consumption decreased 66%
Unprocessed potato and sweet potato consumption decreased 40%
Processed potatoes comprise 33% of all white potatoes consumed
The majority of these are in the form of french fries
The fast food industry sells 75% of all french fries eaten
Whole grain consumption decreased 50%
Beef consumption increased 75%
Dairy product consumption (other than bufter) increased 25%
Cheese consumption increased 400%
Fat and oil consumption increased 150%
Margarine consumption increased 800%
Corn syrup consumption increased 400%
Sugar consumption increased 50% (the average person consumes 150 pounds of REFINED WHITE SUGAR per year)
Processed fruit and vegetable consumption (other than citrus fruit)
Between 1910 and 1980
Poultry consumption increased 350%
Fresh apple consumption decreased 70%
Fresh fruit consumption decreased 33%
Between 1930 and 1980
Processed citrus fruit consumption increased 2500%
Fresh citrus fruit consumption decreased 50%
Between 1940 and 1980
Egg consumption decreased 25%
Food coloring consumption increased 90%
Between 1960 and 1980
Soft drink consumption increased 300%
Each person consumes 38 gallons of soft drinks annually (one fifth of our sugar intake is in soft drinks)
*Statistics compiled by the United States Department of Agriculture