Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (55 page)

These facts suggest clearly that the enzymes present in raw, uncooked food relieve the pancreas and salivary glands of the necessity of enlarging from excess work. The considerable hypertrophy of the pancreas and salivary glands, which has been found to occur in human races living upon large quantities of cooked carbohydrates, indicates the nature of the intrepid but deplorable compensatory measure the organism is forced to adopt and is added proof of the profound influence for good of enzymes naturally supplied in raw foods. That the pancreas and salivary glands of human beings living upon the customary heat-treated enzyme deficient diet are hypertrophied and overworked organs is not difficult to believe. Those races subsisting largely upon heat-treated carbohydrates appear to have the largest pancreatic and salivary glands. Thus, Stisen has shown that the pancreas of Malays of Java has an average weight of 105 grams, while the average weight of the American pancreas is about 20 grams less. And this in spite of the fact that Americans average some 20 or 30 pounds heavier in body weight than Javanese. Stisen observed that other organs are heavier in Occidental than in Malays, excepting the pancreas and salivary glands which alone are heavier in Malays. He attributes the large pancreas and salivary glands of Malays to a diet rich in carbohydrates. Edward Howell, MD
Food Enzymes for Health and Longevity

CELERY ROOT SALAD

(Celeriac Roumelade)
Serves 4

1 large celery root

¼ cup lemon juice

½-¾ cup
creamy mayonnaise dressing

The French enjoy this salad with cold meats and sausage. It makes a nice accompaniment to cold roast beef.

Bring a pot of filtered water to boil and add lemon juice. Meanwhile, peel the celery root. Use a food processor to grate or make a julienne of the celery root and immediately plunge it into boiling water. After about 10 seconds, pour into a colander and rinse with cold water. Shake or pat dry and mix with dressing. Refrigerate several hours before serving.

ORIENTAL CELERY ROOT SALAD

Serves 4

1 medium celery root

2-3 carrots, peeled and grated

1 red pepper, seeded and cut into a julienne

1 bunch green onions, finely chopped

2 tablespoons cilantro, chopped

1 cup
Oriental dressing

Peel and grate celery root and immediately mix with dressing. Stir in remaining ingredients. Chill well before serving.

The idea that too much animal fat and a high cholesterol is dangerous to your heart and vessels is nothing but a myth. . .. Cholesterol is not a deadly poison, but a substance vital to the cells of all mammals. There are no such things as good or bad cholesterol, but mental stress, physical activity and change of body weight may influence the level of blood cholesterol. A high cholesterol is not dangerous by itself, but may reflect an unhealthy condition, or it may be totally innocent. Uffe Ravnskov, MD, PhD
The Cholesterol Myths

TABOULI

(Parsley Salad)
Serves 8

½ cup
bulgur

3 bunches parsley, washed and well dried

2 bunches green onions, finely chopped

3 tomatoes, peeled, seeded and chopped

½ cup fresh mint leaves, cut up finely with scissors (optional)

½ cup or more lemon juice

½ cup or more extra virgin olive oil

This middle eastern salad makes a wonderful buffet dish. Soak bulgur for about 10 minutes in warm—not hot—water. Pour into a strainer, rinse and squeeze dry with your hands.

To wash and dry parsley and peel tomatoes, see
Kitchen Tips and Hints
. Chop parsley finely in batches using a food processor. Mix all ingredients. Cover and refrigerate several hours before serving.

Glutathione is a tripeptide—a substance composed of three amino acids—containing cysteine, glutamic acid and glycine, which can serve as both a hydrogen acceptor and a hydrogen donor. It acts as an antioxidant and can inactivate cancer-causing agents that may damage cells. It also seems to neutralize rancid, oxidized fats that initiate the artery-clogging process.

Glutathione is found at very high concentrations in the lens of the eye, where it protects the lens from the destructive effects of ultraviolet light. As an antioxidant, glutathione protects against cataracts.

Green leafy vegetables, such as broccoli, parsley and spinach, are rich sources of glutathione—yet another reason to eat your greens. From 30 percent to 60 percent of glutathione is lost during cooking and up to 100 percent in canning. Raw parsley is probably the best source of glutathione as raw spinach has substances that block calcium absorption, and raw broccoli contains goitrogens, substances that block thyroid function. SWF

SPROUT SALAD

Serves 4

6 cups fresh
mung bean sprouts

1 bunch green onions, finely chopped

1 tablespoon sesame seeds, toasted in oven

½ cup
Oriental dressing

Steam sprouts for about 1 minute or until just tender. Let cool. Mix all ingredients. Divide between four plates and serve.

Organic gardeners, in my opinion, are way ahead of pill-popping users of nutritional supplements—at least synergistically speaking. That's because eating carrots—an excellent source of betacarotene—is probably superior to taking betacarotene alone; eating collard greens—which contain lots of vitamin C—is probably better than taking vitamin C alone (yes, even natural vitamin C); and eating endive—a good source of vitamin E—is probably better than taking natural vitamin E in capsules. And the superiorities of which I speak are not due to nonrelated beneficial characteristics (like the fiber in carrots) of the whole food. Nope. I mean that eating a carrot that contains a fixed amount of the cancer-fighting nutrient betacarotene will probably provide more cancer-fighting betacarotene nutritional benefit than taking the same fixed amount of betacarotene in the purest, most concentrated, most natural betacarotene supplement you can find. Why? Synergy. Jim Duke, PhD
Organic Gardening July/August 1995

HIGH ENZYME SALAD

Serves 4

1 cup sprouted
sunflower seeds

4 carrots, peeled and grated

1 cucumber, peeled and finely chopped

1 red pepper, seeded and finely chopped

1 bunch green onions, finely chopped

2 ounces grated raw Cheddar cheese (optional)

¾ cup
basic dressing

1 avocado, sliced

radicchio or red lettuce leaves

This salad is a meal in itself. Mix sprouted sunflower seeds, carrots, cucumber, pepper, onions and cheese with dressing. Serve on radicchio or lettuce leaves and garnish with avocado slices.

CARROT SALAD

Serves 6

12 medium carrots, peeled and grated

1 cup fresh pineapple, drained and chopped

½ cup raisins

½ cup
crispy pecans
, chopped

1 tablespoon parsley (optional), finely chopped

¾ cup
basic dressing

Mix all ingredients together and chill well.

BALSAMIC CARROT SALAD

Serves 10-12

1 pound carrots, peeled and processed into a small julienne

1 heart of celery, chopped very fine

2 red peppers, seeded and cut into small slices

2 bunches green onions, chopped

1 bunch cilantro, chopped

1½ cups
balsamic dressing

This makes an excellent buffet salad. Mix all ingredients well.

Good quality milk products are very hard to find in American markets these days. Even so-called organic milk products may come from cows kept in barns and given inappropriate feed, such as soybean meal. Biodynamic farmers have come to the rescue by providing milk products from pasture-fed cows, usually in the form of delicious, naturally produced whole milk yoghurt. Several brands of biodynamic yoghurt are available in health food stores and gourmet markets.

The fermentation of milk to make yoghurt renders milk's nutrients more available to adults. Yoghurt aids digestion and prevents constipation. The
lactobacilli
, lactic acid and enzymes that it provides protect against infection-causing bacteria, including salmonella, which causes food poisoning, and
E. coli
, bacteria often responsible for traveler's diarrhea. Some studies now show that yoghurt can protect against colon cancer. SWF