Gabriel Cousens
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 This is the true essence of conscious food preparation. This exciting intensive guides you through the basics of conscious live-food preparation while immersing you in the Tree of Life experience.
The course content includes:
?Setting up a live-food kitchen—a practical interactive discussion
?The secrets of conscious food preparation
?Foods of Rainbow Green Live-Food Cuisine—learning the phase chart
?Introduction to ingredient balancing
?Fermented foods—a practical hands-on discussion
?Introduction to dressings, soups, crackers, and salads
?Breakfast skills class—mylks and granolas
? |
Ann M. Coulston and Carol J. Boushey
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 Modify cafeteria staff food preparation practices (e.g., low-fat food preparation methods).
?Increase availability of fresh fruits, vegetables, and low-fat milk and low-fat choices in cafeterias.
?Reduce the availability of vending machines with soft drinks and high-fat, high-sugar snack foods.
?Involve families and communities in supporting and reinforcing healthy eating patterns.
Physical Activity
?Require and fund daily physical education and sports programs in primary and secondary schools.
? |
Gabriel Cousens
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| Food Preparation Equipment
High-quality food preparation equipment is essential for optimizing the health-giving properties of the recipes in this book. The purchase of quality equipment for the living-foods kitchen requires a small investment, but the durability and the results are well worth the initial cost. Most of the items listed here are available from the Health Store on the Tree of Life website: www.treeoflife.nu.
SELECTING A CHEF'S KNIFE
A good chef's knife is your most important tool in the kitchen. Purchase the best-quality knife you can afford. |
Dr. Edward F. Group III, DC, ND, DACBN
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| XVI: Parasites infest a human host ntestinal Parasites
Many people associate parasitic infestation with less developed nations that may have lower standards for food preparation or personal hygiene. However, parasites pose a very large and very real threat throughout the industrialized world. In fact, parasites are almost as common in the United States and Western Europe as they are anywhere else. If you think you can't possibly become infected with a parasite, consider this—experts estimate up to 3 out of 5 people may have parasites in their bodies and don't even know it! |
Mike Adams, the Health Ranger
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 Okay, if a person just comes to the Tree of Life and they just want to visit, there are classes in food preparation, meditation, yoga, sprouting, so suddenly, they become empowered. Then, we have people who want to go further, which is, of course, what we like to see happen. We have a sacred relationship course because how you are in your relationship affects your life immensely. We have a course in conscious eating, which is how in a week you really become an expert in food preparation for yourself, not to run a restaurant. |
Mike Adams, the Health Ranger
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 A kitchen recipe site demonstrating food preparation techniques.
A sports fan site featuring sports clips.
Video news on any topic.
How-to sites on organic gardening or green living.
Video reports from non-profit organizations.
Real estate video tours.
Law enforcement unsolved crimes surveillance videos.
Science videos showing lab experiments.
Online retail videos showing how products work.
Technical support videos showing solutions.
Online education and training videos.
Movie sites, fan sites, celebrity site and much more... |
Michael T. Murray and Michael R. Lyon
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 They use no modern household devices; consequently, food preparation and household chores require extra effort by the women. In contrast, the Pima Indians of Arizona are largely sedentary and follow the dietary practices of typical Americans.
The differences are astounding. Even when the obesity and type 2 diabetes rates of adult Arizona Pimas were at an all-time high of 100 percent and 65 percent, respectively, the rates in the Mexican Pimas were significantly lower—obesity was less than 10 percent and type 2 diabetes was virtually nonexistent. |
| Fortunately, with resources like the Internet and numerous cooking channels, you can become quite competent in healthy food preparation in very little time if you are willing to commit to learning a few new techniques.
Planning for Eating Out
For most people, eating out is an unavoidable way of life. Business travel, frequent meetings, and just sheer lack of time and energy make it very difficult to avoid eating out on a regular basis. However, if you want to lose weight and keep it off over the long haul, try to eat out less. |
Mark Sircus
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 This deficiency is the result of agricultural practices, food preparation techniques, and dietary trends. The health implications are nothing short of catastrophic.
Magnesium is necessary for the metabolism of carbohydrates, fats and amino acids. It is essential for the functions of muscles and nerves and for the formation of bones and teeth. Generally it counteracts and regulates the influence of calcium.
There are basically two classes of minerals: micro-nutrients, which are only needed in trace amounts and macro-nutrients, of which we need fairly significant amounts. |
Dr. Steve Blake
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 Degradation: can be oxidized during food preparation or storage. Principal forms in the body: alpha-tocopherol and gamma-tocopherol.
Summary for Vitamin K
Main functions: prevents excess bleeding and assists in bone mineralization. Daily Recommended Intake: men, 120 meg; women, 90 meg. Vitamin K is nontoxic. No tolerable upper level has been set. Deficiency: rare in adults, may occur in newborn infants. Food sources: green leafy vegetables are the best source. |
Ann M. Coulston and Carol J. Boushey
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| Some of the key channels include food availability within the home setting (including food purchasing, food preparation, and food accessibility), family meal patterns, infant and child feeding practices, role modeling of eating behaviors and body image attitudes, and verbal encouragement of specific eating practices. |
| A large case-control study reported increases in risk among women with a high use of fats in food preparation [11]. It is unclear whether these associations exist only among women or whether men report these aspects of food consumption differently, leading to a missed association.
Studies have investigated the association of the subtypes of fat with risk of colorectal cancer following the paradigm that fatty acids of different lengths have different associations with other heath outcomes such as heart disease, with inconclusive results. |
| The intake of vitamin E is not adequately assessed with dietary histories, because much of the vitamin is obtained from fats and oils added during food preparation; estimating the amounts of added fats and oils is especially difficult. Nevertheless, a few epidemiologic studies attempted to determine vitamin E intake, with variable results. Whereas some case-control [60, 109, 110, 116] and cohort [219, 257] studies found no association with prostate cancer risk, other case-control studies found an inverse association [58, 62] and one cohort study reported a positive association [258]. |
Dr. Steve Blake
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| Degradation: can be oxidized during food preparation or storage.
Principal forms in the body: alpha-tocopherol and gamma-tocopherol.
Vitamin E is found in fatty foods such as vegetable oils, nuts, and seeds; please refer to Graph 5-1. |
Andreas Moritz
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 Mankind has used fire for food preparation for over one million years to make food digestible and to remove any toxic components. A mixed diet, consisting of raw and possibly organically grown salad foods, fruit, cooked vegetables, cooked staple foods such as rice, wheat, and other grain foods, as well as legumes, offers a large selection of natural foods that can accommodate every body-type.
As mentioned, balanced Pittas, with their naturally strong AGNI or digestive fire, can eat relatively more raw foods than the other two major body types, particularly in the summer season. |
Gary Null and Amy McDonald
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 My family does not follow or cooperate with my food preparation. I prepare my meals separately and enjoy them. Hopefully, one day my grandchildren will be open to this healthy concept. I feel younger than my sixty-nine years and look forward to a happy future.
ALICE
I realized my stressful job caused adverse health conditions. I was in contact with negative situations. I began to lose my figure. I did not choose to continue this lifestyle. I respected Gary's radio show information and joined a support group. |
Gabriel Cousens
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| Conscious living food preparation and sprouting classes
?Nature and wild food hikes
?Mishpacha (guest support groups): Two times each week guests share their ongoing experiences with our friendly staff.
?Bi-weekly nutritional Q&A sessions: In these sessions you can ask questions about nutrition, diet, live foods and making the live foods lifestyle work for you.
?Evening spiritual programs (Check website for frequency)
?Agni Hotra: Sunset Ceremony for Healing the Planet
?Satsang: This is a special time to gain support by asking questions that pertain to your spiritual life.
? |
| It is recommended that only Celtic sea salt or Himalayan salt be used for all food preparation.
SOAKING AND SPROUTING
Many nuts, seeds, and grains must be soaked or sprouted before they can be used in live-food cuisine. Soaking the seeds and nuts removes the enzyme inhibitors they contain, thereby activating a food's full nutritional potential. Below is a chart to guide you in this process.
Seed Type
Dry Measure
Soaking Time
Sprouting Time
NUTS
Yield
Length?Harvest
Tips
Almonds
1 cup
12 hours
None
Store in water in refrigerator. |
| It supports wholistic food preparation that celebrates the balance of flavors and the balance of feeding each body, from the emotional body to the spiritual body, with intention. When we feed people's physical, emotional, and spiritual bodies with comforting food, it creates balance in a variety of ways. |
| Conscious eating begins with conscious food preparation. Studies have shown that our intentions influence the smallest particles of creation. In living food, water crystalline structures take on the energy of our presence, as well as the energy of the environment wherein it is being prepared. At the Tree of Life Cafe, our live-food creations vibrate with a deeply healing energy that affects all levels of creation.
The focus of this six-day experiential course is to share with students the power of remaining present in our hearts while preparing food. |
Ann M. Coulston and Carol J. Boushey
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| In general, foods high in soluble fiber have a low GI; however, this is an oversimplification because food preparation and consumption of a specific food in a mixed meal can alter the GI. Thus, a mixed meal can have a low GI with the selection of certain foods that elicit a high glycemic response when tested individually. Because of the complexity of implementing the GI, it likely will be difficult for consumers to adopt at the present time with currently available foods and contemporary lifestyle practices. |
Peter J. Whitehouse and Daniel George
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 She became restive and absentminded, making obvious mistakes in food preparation, neglecting her housework, stashing all sorts of small objects in nooks and crannies around the apartment, and wandering aimlessly from room to room with a vacant stare. She spoke frequently of death and began to insist that a courier who often came into the house had the intention of harming her. After eight months of managing and enduring his wife's rapid decline, Auguste D.'s husband admitted her into Alzheimer's institution. On the admittance notice, the family doctor had written:
Mrs. Auguste D. |
Andreas Moritz
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| Low Nutrient Foods—A Key to Survival
The time-tested methods of food preparation may weaken the theory that we are supposed to eat our food in the state nature has given it to us, with all the nutrients retained. But how could the original inhabitants of our planet have survived for so many thousands of years without having sufficient vitamins and minerals in their diet? They made certain that only very few toxins could enter their digestive systems. |
Craig Pepin-Donat
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 Antonia Demas, whose groundbreaking curriculum, Food Is Elementary, educates children about nutrition by providing a positive experience of food and food preparation that is fun, hands-on and sensorv-based.
My Pyramid.com www.mypyramid.gov
The U.S. government version of how we should eat. U.S. Department of Agriculture, food pyramid... for adults and kids, provides dietary guidelines and advice about making smart choices from every food group.
About Pediatrics — Nutrition for Children www.pediatrics.about.com/od/nutrition/Nutrition_for_Children. |
Jeffrey M. Smith
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 This technique is used to produce certain enzymes and additives used in food preparation as well as a sweetener called aspartame. It is also used in the production of recombinant bovine growth hormone, which is injected into cows to increase milk supply. This section looks at health impacts associated with these products of genetic modification.
Milk from rbGH-treated cows may increase risk of cancer and other diseases
"Wl
Tefeelfairly confident in being able to demonstrate that the safety of European citizens who consume [rbGH]products cannot be guaranteed. |
Thomson Healthcare, Inc.
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 Cytokines
In one study, levels of TNF-alpha and IL-l beta were decreased by 30% and 31%, respectively, after 4 weeks of use of flaxseed oil in domestic food preparation in healthy male subjects; levels of the eicosanoids thromboxane B(2) decreased by 29% and of prostaglandin E(2) by 30%. A parallel group of healthy males who ate a sunflower oil-based diet evidenced no change in production of TNF-alpha, IL-l beta, thromboxane B(2), or prostaglandin E(2) (Caughey et al, 1996). |
Andreas Moritz
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| Therefore, modern food preparation or production methods may be considered a leading cause of illness and death.
Drinking Water—The Greatest Therapy of All
Dehydration is perhaps the most common, yet largely unrecognized problem prevalent in modern societies today. Alcohol, coffee, tea and soft drinks have become the primary choice for satisfying thirst, especially among the younger generations. The principal effect of these beverages, however, is to remove water—the most important and precious resource in the body—from the blood, cells and organs. |
Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH
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 Additives are small quantities of chemicals used to impart special properties to the final food preparation. They are designed to impart taste, to preserve, to color, or to emulsify. The number of chemicals used for these purposes runs into the thousands. Governments allow them to be used on the basis that when tested on animals individually they appear to be non-lethal and non-toxic. But Dr Hall has shown that toxicity tests of individual chemicals do not provide a true measure of the toxicity of a large number of chemicals present in food consumed for many years. |
David Wolfe
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 They also offer food preparation classes, yoga and excursions to hot springs and steam caves.
AUSTRALIA
Hippocrati:s Health Center of Australia
Elaine Ave, vludgeeraba 4213 Cold Coast Queensland, Australia Phone: 07-5530-2860 A wonderful center for learning about the raw and living-foods lifestyle. They also feature a spa.
CANADA
New Life Retreat RR4, 453 Dc bbie Road Lanark, Ontario KoC 1 Ko, Canada
Contacts: Chas or Madeline Dietrich
613-259-3337
Fax: 613-259-3103 healing@newliferetreat.com www.newlife retreat. |
Abram Hoffer, PhD, MD, FRCP(C) and Dr. Jonathan Prousjy, DPHE, DSC, ND, FRSH
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| One day we may have a public health law that will not permit the sale and distribution of any food preparation unless it is proven to be as safe and as nourishing as the foods from which they were fashioned. This requires no new knowledge - just the will to do so. It would simply force all the food processors to perform animal feeding tests.
Our food should be processed and selected to fit the description of the diets to which we are adapted. We should be able to describe our foods as almost whole, alive, and fresh and distinguish them from the artifacts that are dead and stale. |
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