Written by The Newtritionist on 25 October 2011
There is a new rule about breakfast – it’s the most important meal to skip! Contrary to what many people still believe, eating a high calorie breakfast in the morning is not the best means of providing our energy for the day. The production of digestive enzymes drains energy from the body that could be used for metabolic functions, including all physical and mental operations, such as walking, seeing, thinking etc. Each day metabolic enzymes and digestive enzymes compete for the energy reserves of the body. Therefore the best time for digestion is during sleep, when there is very little metabolic activity taking place. The false premise that breakfast is the most important meal is largely due to the fact that we don’t factor spiritual, mental and emotional nutrients into our dietary lifestyle. The common belief is that we fast during sleep and wake up needing food energy. The reality is that the average westerner is not fasting during sleep, but experiencing intestinal agony due to over-eating and poor food combinations. When we wake up our intestines and organs are still trying to clean up yesterdays mess and never actually experience a true fast. Break-fast literally means to break from fasting. But a true fast requires digestion, absorption, excretion, maintenance, repair and rest – an internal process impossible to experience in an eight to twelve our sleep period, especially on a Standard American Diet.
New-trition introduces two important dietary concepts for Exceptional Health – 1. If we combine sleep and digestion at the same time, we wake up with our tanks already fueled. 2. If we feast on high energy, low-density foods in the daytime, we can enhance metabolic activity and help prevent the premature destruction of our digestive system that so many Americans suffer from. Many years ago I quit eating breakfast and incorporated a morning routine of drinking water, deep breathing and meditation – a nourishing and energy enhancing meal.
Water hydrates the body and is important for electrochemical processes. Sufficient amounts of hydrogen improve intracellular communication, supporting the reception and transmission of photon (light) particles between cells, which are the essential building blocks of nutrients.
Deep breathing raises our blood oxygen, promotes relaxation and clear thinking, and helps maintain our Life-Force energy (also called Chi in the east). In the West, we have been criticized as backwards breathers, because during inhalation we often suck in our lower abdomen and only bring in oxygen to the top half of our torso. Almost half of our oxygen tanks are rarely used due to this incorrect style of breathing. Proper breathing is when we extend and expand the lower abdomen, bringing oxygen into the lower and upper portion of our torso.
Meditation creates an alignment between the body, mind, soul and universal spirit (source). When done correctly this activity allows us to download wisdom from the source and receive cosmic energy. This cosmic energy supports the health of our electromagnetic energy field and is the primary nourishment for the body. Therefore every chemical, electrical and magnetic process in the body is supported by a radiant energy field and the cosmic energy that flows through it. Cosmic energy and “light” particles are essential nutrients whose continued research and study will revolutionize our concept of nutrition and significantly advance the field of wholistic health. When absorbing this healthy breakfast of oxygen, hydrogen and cosmic energy, combine sunshine and fresh air for the best results!
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Written by The Newtritionist on 25 October 2011
By Victoria @ V’s Kitchen
Kale is said to be a member of the cabbage family, whose sprouting leaves never develop a center vegetable head. It is ranked as one of the most nutritional green leafy vegetables, loaded with high amounts of vitamin A, vitamin C, vitamin K, as well as disease fighting phytochemicals such as sulforaphane. Kale chips can be flavored in a variety of ways. Here we offer a spicy version; a healthy substitute for potato chips and other processed snacks. Store them in ziplock bags and enjoy anywhere!
Ingredients: 2c Kale chopped or torn
1 pinch of salt
1 pinch of pepper
1 pinch of red pepper flakes
1 pinch of cumin
1 1/2 – 2 tbsp Olive oil
Pre-heat oven to 375 degrees. Line baking sheet with foil (this is only for quick clean up). Cut or tear Kale into pieces (chip size). Place kale on baking sheet and drizzle with olive oil. Use your hands to massage the oil in. Every piece should have a thin even coat of oil. Sprinkle with seasoning and bake for 8-10 minutes. Watch carefully as the Kale should be golden brown around edges but not burnt. Cooking time will vary dependent upon how thick or thin the kale chips are. Cool to touch and enjoy!
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Written by The Newtritionist on 28 September 2011
It is common knowledge that matter is made up of energy, and that the patterns and vibration of light waves that make up energy determines the state and function of its matter. We are energy beings made up of light, more so than physical beings made out of matter. Western culture is finally incorporating this age-old principal into our nutritional science. The application of this principal will revolutionize our concept of health. Counting calories and chemically analyzing the vitamin, mineral and protein quantity in foods has thus far dominated the field of nutrition, yet it doesn’t tell us the most important story about what we are eating. It is the “essence” of the food we eat that determines the biochemistry involved in the process of digestion, absorption and excretion. By essence, I am referring to energy, or what they call Prana and Chi in the east. It is the waves and particles of light and their rate of vibration that tell us more about the nutritional value of our food than anything else. Raw organic fruits and vegetables contain the highest levels of vibrating light energy. Fruits grown on trees and green leafy vegetables are considered to be the best among their peers. Measuring foods based on their vibration and energy pattern is relatively new and there is currently no official list that ranks each fruit and vegetable. Dr. Fritz-Albert Popp and Bruce Tanio are two of several pioneers we have to thank for developing frequency measuring devices that has helped initiate this new science. High vibrational energy comes from nature – the sun, air, water and soil, which is why fruits and vegetables measure the highest. When we add pesticides to the growth of our crops, we lower the vibrational energy. When we refine and process foods with synthetic chemicals the vibration is lowered even more. Animal products also contain a frequency that is less harmonious to the body’s energy field than plants. Dairy products from goats and sheep are considered to have the highest vibrations among the domestic animals we eat, while processed cow cheese, red meat and other animal flesh measure on the lower end of the vibrational scale. As our species evolves into the vibrational frequency range of 70 MHz and above, animal products become more inharmonious to our body’s energy field and overall health. I will elaborate more on this in another article.
To understand why the vibrational measurements of food is more important than the nutritional labels that we tag them with, we need to learn more about how the body functions as an energy system. A human being that is exceptionally healthy has an energy field consisting of atoms and molecules that vibrate at a rapid pace. When the body has a high vibrational energy field there is a coherence between every cell in the body that allows a greater transmission of light between cells. The body therefore maintains a greater state of health due to the harmonious flow of energy within its field. This state of vibrant health allows the body to perform nutrient “alchemy,” or biological transmutation, converting one molecular nutrient into another according to the body’s needs. When I say this to the average nutritionist, I often get a stare of disbelief. So let me say it once more in another way. When you eat high vibrational foods, your body can reorganize the wave energy of that food to create any nutrient that the body needs, and it does so in an intelligent manner. Next time you hear someone say that you can’t get such-and-such amino acid from such-and-such plant, just know you are listening to yesterdays nutritional science and not tomorrows. When molecular nutrients contain high vibrations, the body can transmutate the molecule by re-patterning its vibration to mirror the vibration of the cells nutrient requirement. For instance if a group of cells in your body is in need of the amino acid leucine and you consume the amino acid tryptophan in a high vibrational form, the cells in your body can emit the vibrational frequency of leucine, which will interact with the tryptophan you just ate to re-pattern its vibration and convert it into leucine. Keep in mind that this awesome process of alchemy is dependent on the health of our body’s energy system. If our energy body is dense and weak, this conversion process may be less efficient or not work at all. If you ever wonder how some raw vegans can maintain vibrant health without all the super-foods, vitamins and supplements, it’s because they have maintained a high vibrational energy system and are consuming high vibrational foods that their body biochemically organizes for all their nutrient requirements.
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Written by The Newtritionist on 22 September 2011
If you are a CSA member like myself, you might be experiencing an over abundance of chard in your vegetable food share. Even my freezer is complaining about all the extra chard I keep getting. Thankfully I discovered that chard is a great substitute for spinach in lasagna. You can use a good portion of chard in one batch of lasagna and the bitter taste that many of us dislike gets lost in all the other flavors, making it a great way to use your chard. When making vegetarian or vegan dishes I typically try and avoid using ingredients that imitate the taste of meat or dairy, since that misses the point of converting our diets and taste buds to plant foods and the variety of flavors they have to offer. In this recipe I added a tofu mix to substitute for the commonly used cheese layer.
Makes a 13″ by 9″ pan or similar
Ingredients: 1 block of tofu, 1 lemon, 2 tbsp dried yeast, 1 tsp oregano, basil, 4 cloves garlic, 1 eggplant, 1 zucchini, 1 yellow onion, 1 1/2 cups sliced mushrooms, 1 red pepper, 2 cups stewed tomatoes, 3-4 cups steamed chard, lasagna noodles.
Combine a 14-16 oz block of tofu with juice from 1 lemon, 2 tbsp dried yeast, 1 tsp oregano, 1/4 tsp salt, 20 fresh basil leaves or 2 tsp grounded basil. Mash with hands and store in refrigerator for at least an hour, preferably longer. You can even let this sit over night.
In a pan add 2 tbsp olive oil and saute a diced onion and mushrooms (low-med heat). After 5-8 minutes add (diced) eggplant, red pepper, zucchini, 4 garlic cloves, and 1/2 tsp salt. When vegetables have become soft, add stewed tomatoes and simmer for 20-30 minutes. In this recipe I used fresh tomatoes instead of the can, therefore I blended 2 cups of tomatoes with 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp sugar, 1 yellow onion and green pepper.
While your vegetables and sauce are simmering, make 3-4 cups of steamed chard. I measure the chard after it’s been steamed. You can use more or less.
Boil lasagna noodles separately until they are flexible. You can layer to your preference. In this recipe I layered it as such: noodles, sauce, chard, tofu, and repeated once. Bake at 350 degrees for 30 minutes. If you prefer a more firm texture and golden brown look, remove foil after baking and let it sit in oven for 10 more minutes. Salt to taste
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Written by The Newtritionist on 19 August 2011
Not a season goes by without me hearing of friends and family who get sick after traveling on flights. The quality of air on a plane and in an airport is obviously not what we want to expose ourselves to, but there is a helpful trick to ward off those annoying colds that make it back home with us. FAST WHILE FLYING! Fasting on your departure and return date could be the difference in having to call out sick when you’ve already taken vacation days for your trip. How? Your immune system is competing with your digestive system for enzyme production. Since the average American eats way too much food anyway, the competition is one sided. If the majority of your energy reserve is spent producing digestive enzymes to process the food you ate, there is little energy left to produce immune and other metabolic enzymes to protect the body from harm. Next time you travel, try flying on an empty stomach. It helps even more if your intestines are not in agony trying to process last night’s feast. Fasting on water, or if necessary, some form of juice until you reach your destination won’t kill you, and a few hunger pains aren’t nearly as painful as that potential sickness lurking about. If you haven’t heard, enzyme research has expanded quite a bit recently and is a significant area of study to advancements in physical nutrition. We have identified hundreds more enzymes than we previously thought existed and are realizing the importance of a healthy balance of enzyme production. Not only is balance important, but some studies suggest that we prematurely exhaust our digestive enzymes from excessive consumption.
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Written by The Newtritionist on 27 July 2011
By GI JANE FROM DIGESTIBLEDIARIES.COM
This week we are featuring a recipe from our good friends @ Digestible Diaries .com. Check out their website for more details and other great recipes
Makes about 3.5 cups of coconut milk
2 c dried unsweetened coconut
1 Tbsp honey
1 Tbsp vanilla Place coconut in a large bowl and cover with 4 cups of freshly boiled water. Cover and allow to sit for 1-2 hours to rehydrate the coconut. Place the hydrated coconut and water in a blender and blend for about 5 minutes until thick and frothy. Place a clean tea towel (or several lengths of cheesecloth folded over) inside a colander over a large bowl. Pour the coconut milk into the colander to strain out the coconut pulp. Squeeze the towel to get out any excess liquid. Stir in the honey and vanilla. Store in the refrigerator and use within a week. You may find that some of the coconut solids will separate and harden in the refrigerator. You can run the mixture through the blender again to remix it if desired.
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