carrots

The death cry of a carrot - If carrots are not dead when you pick them out of the ground, when are they dead?

Wednesday, August 10, 2011 by: Matthew Silverstone
Tags: living foods, carrots, health news

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Delicious
(NaturalNews) When do carrots die? Apparently not in the way most of us thought. Carrots don't die when you pull them out of the ground, but in fact only die when ingested in the stomach, cooked to 60c in hot water or left out to rot. This startling discovery has serious consequences not only for vegetarians, but also for everyone who is concerned about their health. In the light of the raw milk scandal, it takes on an even greater significance.

In his ground breaking new book, Blinded by Science, www.blindedbyscience.co.uk author Matthew Silverstone provides impressive scientific evidence that supports these ideas and uncovers new information that shows many other unknown aspects of plants will completely alter the way that you look at life around you. Vegetables turn out not to be the simple objects that we thought they were but are in fact as sophisticated as animals and 100% behaviorally the same as humans.

Silverstone shows using many different scientific experiments, some dating back as far as 1910, that at the point of death, carrots (and all vegetables, milk and meat) give out an electrical charge, equivalent to what we could poetically refer to as its final death cry.

This is very important information that has serious consequences for our health. Eating raw vegetables is not only healthier because they contain more minerals and vitamins, but is also better for our digestive system as they emit an electrical output into our digestive tract as well. A single pea emits 0.5v, so these electrical stimulations are very significant and can provide extra ammunition for those people who promote raw vegetables as offering a means to a healthier life.

How does the electrical output of a vegetable improve our health? If our bodies have been developed to expect to eat raw food all of the time, then our stomachs and our digestive tract would evolve methods to absorb the electrical output every time food was digested. The stomachs bacteria would be the first to receive it and would react in a negative way. Some have argued that the electrical stimulation can kill off the bad bacteria and stimulate the good bacteria. Could it just be a coincidence that as we are eating less and less raw food, the levels of stomach related illnesses has risen exponentially. Almost everyone now suffers from candida, a fungus that lives in our stomachs, which can be treated successfully with a diet of raw food. Scientists at Oxford University found that vegetarians were a third less likely to suffer from common bowel disorders, which they believe is caused by eating too little fibre, but might, as Silverstone suggests, instead be caused by an absence of an electrical charge from the raw vegetables.

Does the electrical charge give the body extra energy by adding an additional stimulation to our blood? Sadly there is absolutely no research that has been conducted in this area that can offer up any ideas.

Why not? These are fundamental health issues that seem to have been clearly overlooked by every nutritionist , doctor and health advisor.

Not only does this knowledge affect our attitude to eating raw food but this information should make us question our method of cooking and its relationship to the health benefits of a carrot and other vegetables. Should we eat it alive or dead? Also many of us, especially vegetarians, steam our vegetables. So should we cook them to a temperature of under 60c in order for them to stay alive? There are simply too many questions raised with this information and very little in the way of answers.

It's the raw foodists that seem to gain the most in the way of health benefits here. Perhaps their diet really is the healthiest and they are getting the most out of their vegetables. For vegetarians though, the question is whether it is better to roast, steam or boil their vegetables. The method in which they cook their vegetables may be very important health-wise in order for them to gain the most nutrients from the main component of their diet. Vegetarians may also need to think about what length of time they would have to be cooked and within which temperature range is important too.

If you have been reading about the argument on naturalnews.com recently regarding the issues over raw milk, another factor that is over looked by the governments scientists who have chosen to ban raw milk is that as milk is a living organism, it not only contains lots of healthy bacteria but also a healthy electrical charge as well. Even more of an argument to support the view that raw food is incredibly good for all of us

If after reading Silverstone's book, Blinded by Science, www.blindedbyscience.co.uk I guarantee you that when eating your next meal, you will not look at the plate of food in front of you in the same way ever again.



About the author:
Matthew Silverstone is the author of Blinded by science, www.blindedbyscience.co.uk a book that will completely change your attitude to your health.

Blinded by Science offers a theory which when applied to factors like water, plants, the Sun and the Moon all seems to make perfect sense. As simple as it sounds, it is the theory that everything vibrates. The book explains that everything vibrates from the nucleus of an atom to the molecules of our blood, our brain, sound, plants, animals, all the way into outer space. Once this basic principle is understood, everything suddenly becomes clear. Once you apply this theory to the world around you, you will be astounded by what you learn. Find out more at www.blindedbyscience.co.uk

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