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cool cabbages



Edited 1 time(s). Last edit at 07/19/2013 06:53AM by la_veronique.

Even the veggies we regular buy have some deformities we cannot see. Cooking help in some cases. Not eating for days is good for you.

Hmm. Good post. Maybe this will make those that want to kill us off with radiation but protect their own while keeping the environment in tact will make them think twice about using these dna altering methods on us. If they use such devious methods, they won't be able to eat, either.

hey storm

what is TPTB

or TSHTF

they sound mysterious

on veggies: not only may fukushiyma near grown stuff pose issues of mutation but :

VEGGIES Despite unqualified approval from mainstream nutrition “experts”, most veggies not an optimal human food. Palates and senses not perverted by years of abusive eating practices, the ability to discern their lack of suitability by their unappealing taste, smell and appearance would exist. Lacking this skill, the body compensates with knowledge that these foods feel difficult to digest and in cases toxic. Most feel them fine but as continued improvements get made, taking this information into consideration leads to benefits.
Cruciferous Veggies Broccoli
Cauliflower
Cabbage
Brussels sprouts
Kale
Bok choy (leaves)
Collard greens
Spinach Disqualified as optimal or appropriate due to high cellulose content. The body has a limited ability to access nutrients encased in cellulose structures, in turn eating them results in their elimination from the body, which unnecessarily taxes our eliminative processes. These vegetables also contain irritating and indigestible oxalic acid thus bitter, bland or unpleasant to eat raw. Exception: baby spinach and young kale, with pleasant flavor and easily digested in moderate quantities since the low oxalic acid content at this stage in their growth.
Tubers Carrots
Turnips
Beets
Jicama
Potatoes
Yams
Kohlrabi Vegetables growing underground come from modified roots. One function of roots in nature - storage of nutrients for the plant above. Starch exists as one of nature’s food storage mechanisms, and it promotes storage on our bodies too - fat. Excessively high starch and cellulose in these foods causes their considered not optimal, also their low nutrients. Commonly cooked because of their in-digestibility raw, which seems not an answer because cooking causes harmful oxidation and destruction of the nutrients. While not optimal, they can help in transition, eaten raw, as with nuts because they provide a "fullness” feeling.
Beans, legumes and peas Lentils
Navy beans
Pinto beans Cooking required for palatability, disqualifying them as food. Low digestibility due to complex make-up of concentrated protein, fat and starch, causing them to putrefy and ferment in our bodies, resulting in gas production.
Non-sweet fruits Tomatoes
Cucumbers
Bell peppers Optimal foods. Water and nutrient rich. Eat as much as you please, especially if you want juicy nutritious foods low in sugar. “Nightshades” have a negative reputation because the leaves contain poison to humans, not contained in the fruit. Green bell peppers signify un-ripeness, do not eat them, red yellow and orange - fine.
Squashes Pumpkin
Zucchini
Acorn
Butternut
Spaghetti
Etc. High in cellulose, thus difficult to digest, low in sugar and flavorless. Similar to tubers in digestibility. They get cooked and flavored to make them palatable and digestible.
Lettuces Romaine Optimal food, water and nutrient rich, easily digested when chewed well.
Iceberg An underrated food. Watery, pleasant and sweet tasting, romaine and other lettuces combine well with non-sweet fruits, and easy to digest.
Red and Green leaf Slightly bitter taste suggests less digestibility than romaine or iceberg, not optimal but acceptable, eat baesd on personal preference.
Wild or exotic greens Including: dandelion, frisée, watercress, maché, escarole, mustard greens and many others. Most have slight to moderate bitter taste suggesting less digestibility and toxic constituents. Wild greens that have a pleasantly mild or nutty flavor are desirable and appropriate, such as Miner’s lettuce.
Sprouts Alfalfa
Sunflower
Buckwheat
Wheat grass
Bean sprouts (each type) Over-rated. As high in cellulose, low in energy value, limited in nutrient value, and contain toxic compounds. Those with a taste for them can eat during transition. Not optimal, however, and do not deserve the favorable reputation they enjoy.
Herbs Basil
Parsley
Oregano
Sage
Fennel
Etc. Used to “enhance” the flavor of foods or to suppress the symptoms of disease. Not qualified to use as food. Contain irritating alkaloids and other noxious chemicals that the human body cannot digest
Toxic “Foods” Onions
Leeks
Garlic
Radishes
Arugula
Radiccio
Hot peppers (each type)
Scallions
Shallots
Ginger Contain toxic aromatic free acids and alkaloids that irritate tissues and harmfully excite nerve endings. These foods get eaten only for the abusive thrill reaction they force upon the body, reactions are easily mistaken as “energizing”, in reality the body loses energy stores and creates metabolic waste as it eliminates the offending substances. Completely avoid, even in transition.
Miscellaneous Vegetables Corn Too starchy, not optimal but acceptable transition food when eaten fresh. Sweet fresh corn off the stalk, indicating easy digestion of the high sugar content, but soon turning starchy and less digestible within hours of picking.
Celery Optimal food. Water and mineral rich, highly digestible, highly alkaline combining well with other than melon.
Bok choy (stalks) Similar to celery, more cellulose, slight bitterness but rich in water - acceptable.
Rhubarb Acidic stalk vegetable, unpalatable raw.
Mushrooms (all varieties) Difficult to digest, low in water and nutrients, low in energy value, sometimes poisonous. Acceptable in transition for entertainment or variety purposes.
Avocado Excellent but high fat content requires to eaten in small to moderate amounts.
Olives High in fat, eaten tree-ripened and sun-dried. Bitter, if not fully ripened.
Artichokes High in starch, bitter, bland, unpalatable raw. Do not use useless no alternatives available.
Okra Not optimal, high in cellulose, starchy, difficult to digest, low energy value. Edible in transition to meet caloric needs.
Eggplant High in cellulose, similar to zucchini, unpalatable and bland raw.

life vs lifelessness

Hi Diogenez,

Thanks for the information, as I'm very interested in fruitarianism. May I ask your source? I'd love to read more...

Thanks!

more mysterious

storm

a belated thanks for the clarification on what those letters stand for

forgot to read the answer to my question
til now

Diogenez Wrote:
-------------------------------------------------------
> on veggies: not only may fukushiyma near grown
> stuff pose issues of mutation but :
>
> VEGGIES Despite unqualified approval from
> mainstream nutrition “experts”, most veggies
> not an optimal human food. Palates and senses not
> perverted by years of abusive eating practices,
> the ability to discern their lack of suitability
> by their unappealing taste, smell and appearance
> would exist. Lacking this skill, the body
> compensates with knowledge that these foods feel
> difficult to digest and in cases toxic. Most feel
> them fine but as continued improvements get made,
> taking this information into consideration leads
> to benefits.
> Cruciferous Veggies Broccoli
> Cauliflower
> Cabbage
> Brussels sprouts
> Kale
> Bok choy (leaves)
> Collard greens
> Spinach Disqualified as optimal or appropriate
> due to high cellulose content. The body has a
> limited ability to access nutrients encased in
> cellulose structures, in turn eating them results
> in their elimination from the body, which
> unnecessarily taxes our eliminative processes.
> These vegetables also contain irritating and
> indigestible oxalic acid thus bitter, bland or
> unpleasant to eat raw. Exception: baby spinach and
> young kale, with pleasant flavor and easily
> digested in moderate quantities since the low
> oxalic acid content at this stage in their
> growth.
> Tubers Carrots
> Turnips
> Beets
> Jicama
> Potatoes
> Yams
> Kohlrabi Vegetables growing underground come from
> modified roots. One function of roots in nature -
> storage of nutrients for the plant above. Starch
> exists as one of nature’s food storage
> mechanisms, and it promotes storage on our bodies
> too - fat. Excessively high starch and cellulose
> in these foods causes their considered not
> optimal, also their low nutrients. Commonly cooked
> because of their in-digestibility raw, which seems
> not an answer because cooking causes harmful
> oxidation and destruction of the nutrients. While
> not optimal, they can help in transition, eaten
> raw, as with nuts because they provide a
> "fullness” feeling.
> Beans, legumes and peas Lentils
> Navy beans
> Pinto beans Cooking required for palatability,
> disqualifying them as food. Low digestibility due
> to complex make-up of concentrated protein, fat
> and starch, causing them to putrefy and ferment in
> our bodies, resulting in gas production.
> Non-sweet fruits Tomatoes
> Cucumbers
> Bell peppers Optimal foods. Water and nutrient
> rich. Eat as much as you please, especially if you
> want juicy nutritious foods low in sugar.
> “Nightshades” have a negative reputation
> because the leaves contain poison to humans, not
> contained in the fruit. Green bell peppers signify
> un-ripeness, do not eat them, red yellow and
> orange - fine.
> Squashes Pumpkin
> Zucchini
> Acorn
> Butternut
> Spaghetti
> Etc. High in cellulose, thus difficult to digest,
> low in sugar and flavorless. Similar to tubers in
> digestibility. They get cooked and flavored to
> make them palatable and digestible.
> Lettuces Romaine Optimal food, water and
> nutrient rich, easily digested when chewed well.
> Iceberg An underrated food. Watery, pleasant and
> sweet tasting, romaine and other lettuces combine
> well with non-sweet fruits, and easy to digest.
> Red and Green leaf Slightly bitter taste
> suggests less digestibility than romaine or
> iceberg, not optimal but acceptable, eat baesd on
> personal preference.
> Wild or exotic greens Including: dandelion,
> frisée, watercress, maché, escarole, mustard
> greens and many others. Most have slight to
> moderate bitter taste suggesting less
> digestibility and toxic constituents. Wild greens
> that have a pleasantly mild or nutty flavor are
> desirable and appropriate, such as Miner’s
> lettuce.
> Sprouts Alfalfa
> Sunflower
> Buckwheat
> Wheat grass
> Bean sprouts (each type) Over-rated. As high in
> cellulose, low in energy value, limited in
> nutrient value, and contain toxic compounds. Those
> with a taste for them can eat during transition.
> Not optimal, however, and do not deserve the
> favorable reputation they enjoy.
> Herbs Basil
> Parsley
> Oregano
> Sage
> Fennel
> Etc. Used to “enhance” the flavor of foods or
> to suppress the symptoms of disease. Not qualified
> to use as food. Contain irritating alkaloids and
> other noxious chemicals that the human body cannot
> digest
> Toxic “Foods” Onions
> Leeks
> Garlic
> Radishes
> Arugula
> Radiccio
> Hot peppers (each type)
> Scallions
> Shallots
> Ginger Contain toxic aromatic free acids and
> alkaloids that irritate tissues and harmfully
> excite nerve endings. These foods get eaten only
> for the abusive thrill reaction they force upon
> the body, reactions are easily mistaken as
> “energizing”, in reality the body loses energy
> stores and creates metabolic waste as it
> eliminates the offending substances. Completely
> avoid, even in transition.
> Miscellaneous Vegetables Corn Too starchy, not
> optimal but acceptable transition food when eaten
> fresh. Sweet fresh corn off the stalk, indicating
> easy digestion of the high sugar content, but soon
> turning starchy and less digestible within hours
> of picking.
> Celery Optimal food. Water and mineral rich,
> highly digestible, highly alkaline combining well
> with other than melon.
> Bok choy (stalks) Similar to celery, more
> cellulose, slight bitterness but rich in water -
> acceptable.
> Rhubarb Acidic stalk vegetable, unpalatable
> raw.
> Mushrooms (all varieties) Difficult to digest,
> low in water and nutrients, low in energy value,
> sometimes poisonous. Acceptable in transition for
> entertainment or variety purposes.
> Avocado Excellent but high fat content requires
> to eaten in small to moderate amounts.
> Olives High in fat, eaten tree-ripened and
> sun-dried. Bitter, if not fully ripened.
> Artichokes High in starch, bitter, bland,
> unpalatable raw. Do not use useless no
> alternatives available.
> Okra Not optimal, high in cellulose, starchy,
> difficult to digest, low energy value. Edible in
> transition to meet caloric needs.
> Eggplant High in cellulose, similar to zucchini,
> unpalatable and bland raw.


Bravo. When we eat raw we are asking for a whole heap of trouble, but l strongly feel there is a way to get around most of the problems with raw. l am determined to tame this raw beast, l think we can if we are diligent. But if we continue to eat straight out of the ground and from the trees, the wild beast will most likely consume us in time and spit us out.

You wait until l post a topic of the `dark side of chia seeds'. l'll reference the science and will blow them right out of the water. They need very special processing techniques to tame these savage beasts. More on this another day, it's going to be a beauty!

We need to be very very wary of reading raw health food sites and reading raw food books.

www.thesproutarian.com

Eating should be a simple thing, not something complicated.

We should not try to change those (naturally bad tasting foods) who do not love us. If their offering (taste) is not sweet nor agreeable to us, then they don't love us and don't deserve to join us in our journey (eating and living).

just me two cents

love
Cynthia