Obesity

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182.   Thus sprouts are extremely inexpensive, especially for poor people, method of obtaining a concentration of vitamins, minerals and enzymes. They have in them all the constituent nutrients of fruits and vegetables and are “live foods”. Eating sprouts is the safest and best way of getting the advantages of both fruits and vegetables without contamination and harmful insecticides / pesticides, which are virtually eliminated in the sprouting process.

Nuts and Seeds

183.   These should be included in your diet regularly. These contain high levels of essential fatty acids i.e. good mono-unsaturated and poly-unsaturated fats. When you eat these good fats in moderation, you won’t put on weight – they can even help you lose excess weight. Nuts and seeds contain a powerhouse of other nutrients also, especially the full profile of amino acids needed to form complete and digestible protein, plus vitamins A, B, C and E and a large number of minerals. Almonds, chestnuts, cashew nuts, brazil nuts, walnuts, pecans, sunflower seeds, flaxseeds, sesame seeds, are particularly beneficial. Nuts and seeds are so nutrient-dense that you don’t need to eat a lot of them – a teaspoon or two, a day or every other day, would more than do.

 Food Enzymes

184.   Food enzymes – proteins that initiate biochemical reactions in the body in the same way as spark plugs initiate combustion – that remain intact in raw foods are the life force of food that help the digestion process. Fruits, raw vegetables, sprouted grains/seeds all contain live food enzymes. We need an abundant supply of food enzymes to nourish our bodies, provide us with energy and balance our metabolism. Enzymes are released as soon as you begin to chew. These are the essential catalysts for all the chemical reactions in the body – digestion, immunity and all other metabolic and regenerative processes. Without enzymes the body lacks the digestive “spark plugs” to easily break down foods and you would simply cease to function or exist.

Fibre (Roughage)

185.   Dietary fibre, also called roughage, is found in most “whole” plant foods such as grains, pulses, legumes, fruits and vegetables. Meat, fish, poultry, dairy products and refined food products do not have any fibre. Fibre, which does not provide energy (calories), is made up of the indigestible parts of the substances, usually present in the cell walls that give plants their structure and form, which pass almost unchanged through the stomach and intestines.