- Rational Approaches to Healing
- Muscle Response Testing and Pitfalls
- Do-It-Yourself (DIY) Therapies
- Devices (Overview)
- Essences and Homeopathics
- Diets, Recipes and Homemade Interventions
- Drugs and Destructive Methods
- Issues with…
- Imbalances in…
- Circulation & Heart
- Structure, Bones, Joints, Teeth
- Lungs & Sinus
- Endocrines – Thyroid, Adrenals, Gonads
- Kidney and Bladder
- Liver & Gall Bladder
- Immune System
- Nerves and Brain
- The Skin
- The Eyes
- Client Info
Seeds, nuts and grains are the storage form of the plant. As such they contain Divine preservatives that retard their deterioration so they can be stored for food for the winter (or famine) and/or planted the following year. (In Egypt during the famine of Joseph’s time some of the grain was in storage for 14 years.) These Divine preservatives need to be deactivated before eating by the simple action of soaking in water to begin the sprouting process. This turns the grain into a vegetable or sprout following many chemical reactions within the nut/seed to reverse the inherent storage qualities. Traditionally grain was handled this way, that is, soaked until soft, then pounded into a dough that was risen, then baked. This is basic Essene bread. Today, this process is bypassed and the dry, unsprouted grain is sent right to the mills. I believe modern grain products are a lot less digestible because of this missed process and perhaps the cause of blood sugar dysregulation (diabetes), gluten intolerance and other ills of our day. Of note is that sprouted wheat breads (Ezekiel) do not cause blood agglutination as do other non-sprouted breads, especially for the O and B blood types.
Similarly nuts should be soaked for about 24-48 hours and then stored in the refrigerator prior to eating or baking. I have found that this makes almonds easier to chew and walnuts less bitter. So, be kind to your grains and your grains will be kind to you!
Proper traditional preparation of grains and nuts prepares them for digestion by neutralizing their natural preservatives using moisture, warmth, slight acidity, and time. These 4 important ‘food conditioners’ help neutralize digestive inhibitors and irritants (Phytic acid (grains), enzyme inhibitors (nuts), fiber) and make the grain easier to digest. Consult with Sally Fallon’s book Nourishing Traditions for how to prepare foods that are kind to the digestion and nourishing too.
Consider this…..I have learned more from very sick people than I have from double-blind, placebo-controlled, cross-over studies. My sick clients taught me how to get them well - things that even my teachers didn't know. I have such smart clients.
** Important Warning **Nothing on this site is FDA approved. Nothing I say is intended to be medical advice. Follow my recommendations at your own risk. Results may vary, and blah, blah, blah. So if the required warnings have not scared you away, then you have a chance. I'm reporting here what kinds of approaches actually helped very sick people get well, AND the kinds of things that actually made them sick (and it usually isn't their diet, lack of exercise, weight, menopause or smoking - it is the underlying cause of all those things.)