Raw vs. Live Foods

When I was at Sanoviv for a week, I learned a lot about how to eat and what to eat to be healthy.  I'd like to share a bit with you about raw food and the nutritional difference that sprouting makes.



Raw foods - vegetables, fruits, unsprouted nuts, seeds and grains - are rich in organic vitamins, minerals, proteins, and enzymes.  While they can help improve health, they are not capable of creating life.

Live food is the foundation of life.  All the energy of a plant goes into making a seed, and that seed contains all the energy, vitamins, minerals, proteins, fats and carbohydrates needed for the growing plant.

Enzymes, along with water, are the substances that distinguish live sprouts from unsprouted seeds.  When the seeds are provided with conditions favorable for germination, enzymes within the seeds are activated.  These enzyymes convert starches into sugars, proteins into amino acids, and fats into fatty acids.  This makes sprouts easy for the body to digest.  It is the "life energy" in freshly sprouted foods that stimulates the body's self-cleansing and self-healing abilities.

Sprouting dramatically increases the nutritional value of foods.  Many vitamins are created or multiplied by 300 - 1200% in seeds during the sprouting process.  The quality of plant protein also increases and this is protein that is easy for the body to use.

A health-promoting diet will consist of approximately 75 - 80% raw and live, or sprouted foods.

Check out my recipe about how to sprout grains on a recent post.