Should you force yourself to go back to the gym? - 6 min
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Should you force yourself to go back to the gym? - 6 min
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Raw foodism (or 'rawism') is a lifestyle promoting the consumption of uncooked, unprocessed, and often organic foods as a large percentage of the diet. Depending on the type of lifestyle and results desired, raw food diets may include a selectıon of raw fruits, vegetables, nuts, seeds (including sprouted whole grains), eggs, fish, meat, and unpasteurized dairy products (such as raw milk, cheese and yogurt). A raw foodist (or 'rawist') is a person who consumes primarily raw food, or all raw food, depending on how strict the diet is. Raw foodists typically believe that the greater the percentage of raw food in the diet, the greater the health benefits.
Members of the raw food community claim that raw food encourages weight loss and prevents and/or heals many forms of sickness and many chronic diseases. Critics of this nutritional approach argue that archaeological and anthropological evidence as well as medical research suggest that cooking is obligatory for humans.[1][2][3]



http://en.wikipedia.org/wiki/Raw_food_diet

Food combining is the term for a nutritional approach that emphasizes the importance of properly combining foods, as well as that of properly timing their consumption. According to its advocates, the most important rule of food combining is not to mix at the same meal carbohydrate-rich foods such as bread, cereals, carrots, beetroot and protein-rich foods such as meat, milk, eggs, beans, nuts and seeds. Another important rule is to always eat fruit alone and wait 20-30 minutes before eating another meal so that the fruit has time to pass through the stomach, since fruit does not require to be digested in the stomach with the help of gastric juices. As another example, advocates sometimes recommend that carbohydrates and citrus fruits should not be consumed at the same meal, claiming that the enzyme that digests carbohydrates (amylase) can only function in an alkaline environment. Similarly, when proteins are consumed, the stomach releases pepsin, which is its enzyme for digesting protein foods. Alkaline and pepsin neutralize each other when in the stomach together, thus rendering the digestive juices less effective in breaking down foods that have been miscombined.
Advocates of such food combining believe that the result of too many "miscombined" meals is a backlog of undigested food in the stomach. They believe that this can lead to chronic conditions such as irritable bowel syndrome, acne, and many other ailments believed to originate with an unclean colon. The most obvious negative effect, however, is the lack of energy after eating a large meal, hence the need for what is called siesta. Adepts of food combining claim they never feel tired after eating a large meal, but energized and ready to go. Among the proponents of this idea are some raw foodists who adopt the food combining philosophy to combat the ailments associated with an unclean colon, among other reasons.
Many of the assumptions used to justify food combining are not supported by biological and medical science, and there is currently little evidence supporting real-world success for these theories. One randomized controlled trial has been reported in the peer-reviewed medical literature, which found no evidence that food-combining principles were effective in promoting weight loss.[1]

http://en.wikipedia.org/wiki/Food_combining

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent.
Although traditional Asian cuisine uses flavour-enhancing ingredients which contain high concentrations of MSG, it was not isolated until 1907. MSG was subsequently patented by the Japanese Ajinomoto Corporation in 1909. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into sodium cations and glutamate anions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).

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Palmaria palmata (L.) Kuntze, also called dulse, dillisk, dilsk or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata (Linnaeus) Greville. It grows on the northern coasts of the Atlantic and Pacific oceans. It is a well-known snack food, and in Iceland, where it is known as söl, it has been an important source of fibre through the centuries.

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Food
Dulse is a good source of minerals and vitamins compared with other vegetables and it contains all trace elements needed for humans with a high protein content.[11]
It is commonly found from June to September and can be collected by hand when the tide is out. When collected, small snails, shell pieces and other small particles can be washed or shaken off and the plant then spread to dry. Some collectors may turn it once and roll it into large bales to be packaged later. It is also used as fodder for animals in some countries.
Dulse is commonly used in Northern Ireland,[12] Iceland and Atlantic Canada both as food and medicine. It can be found in many health food stores or fish markets and can be ordered directly from local distributors. In Ballycastle, Northern Ireland it is traditionally sold at the Ould Lammas Fair. A variety of dulse is cultivated in Nova Scotia and marketed as Sea Parsley, sold fresh in the produce section. Dulse is now shipped around the world. In Northern Ireland it is particularly popular along the Causeway Coast. Although a fast dying tradition, there are many who still gather their own dulse. Waste pipes have spoiled some sites.[citation needed]
Dulse can be found in some dietary supplements, where it is often referred to as "Nova Scotia Dulce", it is a good source of dietary requirements, a handful will provide more than 100% of the daily amount of Vitamin B6, 66% of Vitamin B12, a day's supply of iron and fluoride, and it is relatively low in sodium and high in potassium.[13]
Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland the tradition is to eat it with butter. It can also be pan fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can also be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.

http://en.wikipedia.org/wiki/Dulse

Kelp are large seaweeds (algae), belonging to the brown algae and classified in the order Laminariales. Despite their appearance, some scientists group them not with the terrestrial plants (kingdom Planta), but instead place them either in kingdom Protista or in kingdom Chromista. There are about 30 different genera. Kelp grows in underwater forests (kelp forests) in clear, shallow oceans, requiring nutrient-rich water below about 20 °C (68 °F). It is known for its high growth rate — the genus Macrocystis and Nereocystis luetkeana grow as fast as half a metre a day, ultimately reaching 30 to 80 m.[1]
Through the 19th Century, the word "kelp" was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales. The word "kelp" was also used directly to refer to these processed ashes.[2]

Essential fatty acids, or EFAs, are fatty acids that cannot be constructed within an organism from other components (generally all references are to humans) by any known chemical pathways; and therefore must be obtained from the diet. The term refers to those involved in biological processes, and not fatty acids which may just play a role as fuel. As many of the compounds created from essential fatty acids can be taken directly in the diet, it is possible that the amounts required in the diet (if any) are overestimated. It is also possible they can be underestimated as organisms can still survive in unideal, malnourished conditions.
There are two families of EFAs: ω-3 (or omega-3 or n-3) and ω-6 (omega-6, n-6.) Fats from each of these families are essential, as the body can convert one omega-3 to another omega-3, for example, but cannot create an omega-3 from scratch. They were originally designated as Vitamin F when they were discovered as essential nutrients in 1923. In 1930, work by Burr, Burr and Miller showed that they are better classified with the fats than with the vitamins.[1

http://en.wikipedia.org/wiki/Essential_fatty_acid

In chemistry, radicals (often referred to as free radicals) are atomic or molecular species with unpaired electrons on an otherwise open shell configuration. These unpaired electrons are usually highly reactive, so radicals are likely to take part in chemical reactions. Radicals play an important role in combustion, atmospheric chemistry, polymerization, plasma chemistry, biochemistry, and many other chemical processes, including human physiology. For example, superoxide and nitric oxide regulate many biological processes, such as controlling vascular tone. "Radical" and "free radical" are frequently used interchangeably, however a radical may be trapped within a solvent cage or be otherwise bound. The first organic free radical identified was triphenylmethyl radical, by Moses Gomberg in 1900 at the University of Michigan.
Historically, the term radical has also been used for bound parts of the molecule, especially when they remain unchanged in reactions. See Functional group. For example, methyl alcohol was described as consisting of a methyl 'radical' and a hydroxyl 'radical'. Neither were radicals in the usual chemical sense, as they were permanently bound to each other, and had no unpaired, reactive electrons. In mass spectrometry, such radicals are observed after breaking down the substance with a hail of energetic electrons.

http://en.wikipedia.org/wiki/Free_radical

How to reconnect with the gym after taking a break - 8 min
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How to reconnect with the gym after taking a break - 8 min
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http://vitalcoaching.com/stayfit.htm

What is the best training rhythm? - What fits you best - 2 x per week - 36 hours recovery - your muscled need to recover - rest as importnat as training - produce effort - day break

http://vitalcoaching.com/stayfit.htm

What is the best training rhythm? - What fits you best - 2 x per week - 36 hours recovery - your muscled need to recover - rest as importnat as training - produce effort - day break

Risks of overtraining - 9 min
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Risks of overtraining - 9 min
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3 months target - 7 min
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3 months target - 7 min
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http://vitalcoaching.com/stayfit.htm

Green smoothies! - NUTRITION STRATEGIES

http://vitalcoaching.com/stayfit.htm

Green smoothies! - NUTRITION STRATEGIES

http://vitalcoaching.com/stayfit.htm

Sprouting! - NUTRITION STRATEGIES

http://vitalcoaching.com/stayfit.htm

Sprouting! - NUTRITION STRATEGIES

Why bigger biceps might not be your best fitness target - 6 min
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Why bigger biceps might not be your best fitness target - 6 min
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Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria (also known as blue-green algae): Arthrospira platensis, and Arthrospira maxima. These and other Arthrospira species were once classified in the genus Spirulina. There is now agreement that they are distinct genera, and that the food species belong to Arthrospira; nonetheless, the older term Spirulina remains the popular name. Spirulina is cultivated around the world, and is used as a human dietary supplement as well as a whole food and is available in tablet, flake, and powder form. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries.[1]

http://en.wikipedia.org/wiki/Spirulina_%28dietary_supplement%29

Chlorella is a genus of single-celled green algae, belonging to the phylum Chlorophyta. It is spherical in shape, about 2 to 10 μm in diameter, and is without flagella. Chlorella contains the green photosynthetic pigments chlorophyll-a and -b in its chloroplast. Through photosynthesis it multiplies rapidly requiring only carbon dioxide, water, sunlight, and a small amount of minerals to reproduce.

The name Chlorella is taken from the Greek word chloros meaning green and the Latin diminutive suffix ella meaning "small." German biochemist Otto Heinrich Warburg received the Nobel Prize in Physiology or Medicine in 1931 for his study on photosynthesis in Chlorella. In 1961 Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella. In recent years, researchers have made less use of Chlorella as an experimental organism because it lacks a sexual cycle and, therefore, the research advantages of genetics are unavailable.

Many people believed Chlorella could serve as a potential source of food and energy because its photosynthetic efficiency can, in theory, reach 8%,[1] comparable with other highly efficient crops such as sugar cane. It is also an attractive food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% minerals and vitamins. However, because it is a single-celled algae, harvest posed practical difficulties for its large-scale use as a food source.[citation needed] Mass-production methods are now being used to cultivate it in large artificial circular ponds.

http://en.wikipedia.org/wiki/Chlorella

another eatable see plant -

high properties? same type of properties as spirulina and chlorella or not as nutritious?

Is this a super food like spirulina or other green algae?

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Salicornia europaea is highly edible, either cooked or raw.[4] In England it is one of several plants known as samphire (see also Rock samphire); the term samphire is believed to be a corruption of the French name, herbe de Saint-Pierre, which means "St. Peter's Herb."[5] In the United States the edible species are known as sea beans.[6]

Samphire is usually cooked, either steamed or microwaved, and then coated in butter. After cooking, it resembles seaweed in colour, and the flavour and texture are like young spinach stems or asparagus, and despite its texture when raw, after cooking is not at all stringy or tough. Samphire is very often used as a suitably maritime accompaniment to fish or seafood.
In addition to Salicornia europaea, the seeds of Salicornia bigelovii yield a highly edible oil. Salicornia bigelovii's edibility is compromised somewhat because it contains saponins, which are toxic under certain conditions.[4]

Umari keerai is cooked and eaten or pickled. It is also used as fodder for cattle, sheep and goats.[7] In Kalpitiya, Sri Lanka, it is used to feed donkeys.

http://en.wikipedia.org/wiki/Salicornia

Wolfberry is the common name for the fruit of two very closely related species: Lycium barbarum (Chinese: 寧夏枸杞; pinyin: Níngxià gǒuqǐ) and L. chinense (Chinese: 枸杞; pinyin: gǒuqǐ), two species of boxthorn in the family Solanaceae (which also includes the potato, tomato, eggplant, deadly nightshade, chili pepper, and tobacco). Although its original habitat is obscure (probably southeastern Europe to southwest Asia), wolfberry species currently grow in many world regions.[1] Only in China, however, is there significant commercial cultivation.
According to the United States Department of Agriculture Germplasm Resources Information Network,[2] it is also known as Chinese wolfberry, goji berry, barbary matrimony vine, bocksdorn, Duke of Argyll's tea tree,[3] or matrimony vine.[4] Unrelated to the plant's geographic origin, the names Tibetan goji and Himalayan goji are in common use[5] in the health food market for products from this plant.

http://en.wikipedia.org/wiki/Wolfberry

Mesquite (from Nahuatl mizquitl) is a leguminous plant of the Prosopis genus found in Northern Mexico and the United States from the U.S.-Mexico border in Texas up to southwestern Kansas and from southeastern California and southwestern Utah to the southern limits of the Sonoran desert. Mesquite trees are also found in the Chihuahuan Desert of Mexico.
http://en.wikipedia.org/wiki/Mesquite

Polygonum multiflorum, better known as Chinese knotweed or Flowery knotweed, is a widely used Chinese herb. It is said to rejuvenate the body, and is also commonly known as fo-ti, fo-ti-teng, ho shou wu, or he shou wu (何首乌). He Shouwu, a Chinese man who is reputed to have lived until the age of 132, is the first consumer of this herb to be reported.
The Chinese patent medicine called Shou Wu Chih has Polygonum multiflorum as one of its primary ingredients.
As a herb specimen, it is a quickly spreading vine that will cover anything rapidly. There are delicate flowers that appear in the fall.

http://en.wikipedia.org/wiki/Polygonum_multiflorum

Hemp (from Old English hænep, see cannabis (etymology)) is the common name for plants of the entire family of Cannabis, although the term is often used to refer only to Cannabis strains cultivated for industrial (non-drug) use. Hemp is cultivated virtually everywhere in the world except for the United States, and its cultivation in western countries is growing steadily. For example, Canadian Hempseed exports surged 300% last year.[1] China and other eastern countries never prohibited its cultivation and use it extensively.

http://en.wikipedia.org/wiki/Hemp

Maca (Lepidium peruvianum Chacón) is an herbaceous biennial plant or annual plant (some sources say a perennial plant) native to the high Andes of Peru. It is grown for its fleshy hypocotyl (actually a fused hypocotyl and taproot), which is used as a root vegetable and a medicinal herb. Its Spanish and Quechua names include maca-maca, maino, ayak chichira, and ayak willku.

http://en.wikipedia.org/wiki/Maca

Why your six pack does not show up... Yet - 6 min
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Why your six pack does not show up... Yet - 6 min
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theobromine is contained in chocolate.

theobromine is a cardiovascular stimulant

cacao beans contain the precursors to the feel good neurotransmitters: phenylethylamines.

These are precursors to adrenaline, dopamine.

Dopamine is good for the pleasure center.

Adrenaline gives energy.

These neurotransmitters allow you to feel good in spite of all the stress

This explains why chocolate is used in an emotional relief way, as a way to get emotional comfort, it is because of these phenylethylamines which stimulate the creation (or transmission) of dopamine which is a feel good hormone (?) proteine (?) what it is?

Is it because of the dopamine itself or is it because of the effect it has on a specific glande

• Cacao


• Maca


• AFA algae


• hemp seeds


• he shou wu


• mesquite


• goji berries

Is it better to choose one or the other or walking on both paths at the same time is ok?

Chlorophyle is liquified sunshine

greens are the prime source of carbohydrate

You cannot find any form of carbohydarte that did not initiate from chlorophyle

Prepare very simple meals! - 6 min
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Prepare very simple meals! - 6 min
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“Grains and legume seeds of all plants contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to enzyme inhibitors, until given moisture to activate germination. It is these inhibitors that enable many seeds to last for years in soil without deteriorating, whilst waiting for moisture. Enzyme inhibitors in some grains and legume seeds (for example trypsin inhibitors in raw soybeans and certain other beans and peas) need to be inactivated by heating or other processes, before they can be safely fed. However, heating, cooking and grinding processes can also inactivate certain digestive enzymes within grains and seeds. Fortunately, during germination and sprouting of grains and seeds, many enzyme inhibitors are effectively neutralized, whilst at the same time the activity of beneficial plant digestive enzymes is greatly enhanced.”

http://en.wikipedia.org/wiki/Sprouting

“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Estimates suggest there can be up to 100 times more enzymes in sprouts than in fruit and vegetables, depending on the particular type of enzyme and the variety of seed being sprouted. The period of greatest enzyme activity in sprouts is generally between germination and 7 days of age.”

http://en.wikipedia.org/wiki/Sprouting

Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n is a polysaccharide carbohydrate consisting of a large number of glucose monosaccharide units joined together by glycosidic bonds. All plant seeds and tubers contain starch which is predominantly present as amylose and amylopectin. Depending on the plant, starch generally contains 20 to 25 percent amylose and 75 to 80 percent amylopectin[1].
The word is derived from Middle English sterchen, meaning to stiffen, which is appropriate since it can be used as a thickening agent when dissolved in water and heated.

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Starch is by far the most consumed polysaccharide in the human diet. Traditional staple foods such as cereals, roots and tubers are the main source of dietary starch.
Starch (in particular cornstarch) is used in cooking for thickening foods such as sauces. In industry, it is used in the manufacturing of adhesives, paper, textiles and as a mold in the manufacture of sweets such as wine gums and jelly beans. It is a white powder, and depending on the source, may be tasteless and odorless.
Starch is often found in the fruit, seeds, rhizomes or tubers of plants and is the major source of energy in these food items. The major resources for starch production and consumption worldwide are rice, wheat, corn, and potatoes. Cooked foods containing starches include boiled rice, various forms of bread and noodles (including pasta).

As an additive for food processing, arrowroot and tapioca are commonly used as well. Commonly used starches around the world are: arracacha, buckwheat, banana, barley, cassava, kudzu, oca, sago, sorghum, regular household potatoes, sweet potato, taro and yams. Edible beans, such as favas, lentils and peas, are also rich in starch.

When a starch is pre-cooked, it can then be used to thicken cold foods. This is referred to as a pregelatinized starch. Otherwise starch requires heat to thicken, or "gelatinize."[vague]The actual temperature depends on the type of starch.

A modified food starch undergoes one or more chemical modifications, which allow it to function properly under high heat and/or shear frequently encountered during food processing. Food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, but have many other uses.

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http://en.wikipedia.org/wiki/Starch

Sprouts are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals, as these are necessary for a germinating plant to grow[1] . These nutrients are essential for human health. To clarify, the nutritional changes upon germination & sprouting have been summarized below. Chavan and Kadam (1989) concluded that - “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”

“The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.”

“Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”

Increases in Plant Enzyme content

According to the naturopath and herbalist Isabell Shipard (Shipard, 2005) -
“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependant on enzyme activity.”
“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Estimates suggest there can be up to 100 times more enzymes in sprouts than in fruit and vegetables, depending on the particular type of enzyme and the variety of seed being sprouted. The period of greatest enzyme activity in sprouts is generally between germination and 7 days of age.”

“Grains and legume seeds of all plants contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to enzyme inhibitors, until given moisture to activate germination. It is these inhibitors that enable many seeds to last for years in soil without deteriorating, whilst waiting for moisture. Enzyme inhibitors in some grains and legume seeds (for example trypsin inhibitors in raw soybeans and certain other beans and peas) need to be inactivated by heating or other processes, before they can be safely fed. However, heating, cooking and grinding processes can also inactivate certain digestive enzymes within grains and seeds. Fortunately, during germination and sprouting of grains and seeds, many enzyme inhibitors are effectively neutralized, whilst at the same time the activity of beneficial plant digestive enzymes is greatly enhanced.”

Increases in Crude Protein content Morgan et al. (1992) found that -
“The protein content of sprouts increased from the time of germination, as shown below. The absorption of nitrates facilitates the metabolism of nitrogenous compounds from carbohydrate reserves, thus increasing crude protein levels.”

Crude protein contents of seed and 4, 6 and 8-day old barley grass mats
Crude protein (% DM)
Original seed 10.1% 4 day old 10.8% 6 day old 13.7% 8 day old 14.9%
Source: Morgan et al. (1992)
Increases in Protein Quality Chavan and Kadam (1989) stated - “Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.”

“An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals because it leads to hydrolysis of prolamins and the liberated amino acids such as glutamic and proline are converted to limiting amino acids such as lysine.”

Increases in Crude Fibre content Cuddeford (1989), based on data obtained by Peer and Leeson (1985), stated - “In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose”. Chung et al. (1989) found that the fibre content increased from 3.75% in unsprouted barley seed to 6% in 5-day sprouts.”

Crude Protein and Crude Fibre changes in Barley Sprouted over a 7-day period
Crude Protein Crude Fibre (% of DM) (% of DM)
Original seed 12.7% 5.4% Day 1 12.7% 5.6% Day 2 13.0% 5.9% Day 3 13.6% 5.8% Day 4 13.4% 7.4% Day 5 13.9% 9.7% Day 6 14.0% 10.8% Day 7 15.5% 14.1%
Source: Cuddeford (1989), based on data obtained by Peer and Leeson (1985).
Increases in Essential Fatty Acids

An increase in lipase activity has been reported in barley by MacLeod and White (1962), as cited by Chavan and Kadam (1989). Increased lipolytic activity during germination and sprouting causes hydrolysis of triacylglycerols to glycerol and constituent fatty acids.
Increases in Vitamin content According to Chavan and Kadam (1989), most reports agree that sprouting treatment of cereal grains generally improves their vitamin value, especially the B-group vitamins. Certain vitamins such as α-tocopherol (Vitamin-E) and β-carotene (Vitamin-A precursor) are produced during the growth process (Cuddeford, 1989).

According to Shipard (2005) - “Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have B vitamin increases, compared to the dry seeds, of - B1 up 285%, B2 up 515%, B3 up 256%. Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C. Compared with mature plants, sprouts can yield vitamin contents 30 times higher.”
Chelation of Minerals Shipard (2005) claims that - “When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”

Phytochemicals are plant- or fruit-derived chemical compounds. "Phytonutrients" refer to phytochemicals or compounds that come from edible plants

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Phytochemicals in freshly harvested plant foods may be destroyed or removed by modern processing techniques, possibly including cooking[4][5]. For this reason, industrially processed foods likely contain fewer phytochemicals and may thus be less beneficial than unprocessed foods. Absence or deficiency of phytochemicals in processed foods is believed to have contributed to the increased prevalence of the above-cited preventable or treatable causes of death in contemporary society[citation needed]. Interestingly though, lycopene, a phytochemical present in tomatoes, is concentrated in processed foods such as spaghetti sauce and ketchup, making those foods better sources of lycopene than fresh tomatoes[citation needed].

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http://en.wikipedia.org/wiki/Phytochemicals

many sprouts are in fact toxic when eaten, like kidney beans!!!

Some sprouts can be cooked to remove the toxin, while others will be toxic either way and should be avoided.[1] So before eating any sprouts, find out if that species is edible as a sprout.

http://en.wikipedia.org/wiki/Sprouting


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Consumers should be aware that it is not safe to eat raw or undercooked kidney and soya beans. There is no need to avoid them as long as they are thoroughly cooked.

Red kidney beans: Incidents of food poisoning have been reported associated with the consumption of raw or undercooked red kidney beans. Symptoms may develop after eating only four raw beans and include nausea, vomiting and abdominal pain followed by diarrhoea. A naturally occurring haemaglutin is responsible for the illness, but can be destroyed by high temperature cooking, making the beans completely safe to eat. For this reason, kidney beans must not be sprouted. Kidney beans should be soaked for at least 8 hours in enough cold water to keep them covered. After soaking, drain and rinse the beans, discarding the soaking water. Put them into a pan with cold water to cover and bring to the boil. The beans must now boil for 10 minutes to destroy the toxin. After this the beans should be simmered until cooked (approximately 45-60 minutes) and they should have an even creamy texture throughout - if the centre is still hard and white, they require longer cooking.

Soya beans: Contain an anti-trypsin factor (or trypsin inhibitor) which prevents the assimilation of the amino acid methionine. Soya beans also require careful cooking to ensure destruction of this factor. They should be soaked for at least 12 hours, drained and rinsed then covered with fresh water and brought to the boil. Soya beans should be boiled for the first hour of cooking. They can then be simmered for the remaining 2-3 hours that it takes to cook them.
Soya flour should state heat treated on its packaging. Other soya products (e.g. tofu, tempeh, soya milk, soya sauces and miso) are quite safe to use. Soya beans can be sprouted, but the sprouts should be quickly blanched in boiling water to inactivate the trypsin inhibitor.

http://www.vegsoc.org/info/pulses.html

They keep your cells from damaging, they protect them and repair them if there has been damage to your cells

Six times richer than most fish oils in n−3,[76] Flax (aka linseed) (Linum usitatissimum) and its oil are perhaps the most widely available botanical source of n−3. Flaxseed oil consists of ca. 55% ALA (alpha-linolenic acid). Flax, like chia, contains approximately three times as much n−3 as n−6.

15 grams of flaxseed oil provides ca. 8 grams of ALA, which is converted in the body to EPA and then DHA at an efficiency of 2–15% and 2–5%, respectively.

n−3 fatty acids (popularly referred to as ω−3 fatty acids or omega-3 fatty acids) are a family of unsaturated fatty acids that have in common a carbon–carbon double bond in the n−3 position; that is, the third bond from the end of the fatty acid.
Important nutritionally essential n−3 fatty acids are: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The human body cannot synthesize n−3 fatty acids de novo, but it can form 20- and 22-carbon unsaturated n−3 fatty acids from the eighteen-carbon n−3 fatty acid, α-linolenic acid. These conversions occur competitively with n−6 fatty acids, which are essential closely related chemical analogues that are derived from linoleic acid. Both the n−3 α-linolenic acid and n−6 linoleic acid are essential nutrients which must be obtained from food. Synthesis of the longer n−3 fatty acids from linolenic acid within the body is competitively slowed by the n−6 analogues. Thus accumulation of long-chain n−3 fatty acids in tissues is more effective when they are obtained directly from food or when competing amounts of n−6 analogs do not greatly exceed the amounts of n−3.

http://en.wikipedia.org/wiki/Omega_3

This is why you need to drink to activate the biological processes using enzymes - Is it just diegestion and food break down or any biological process?

And yes, enzymes are needed for every biological process in your body, like breathing, etc, not just digestion.

They simply activate biochemical reactions

Simple!

Micronutrients are nutrients needed for life in small quantities. The Microminerals or trace elements include at least iron, cobalt, chromium, copper, iodine, manganese, selenium, zinc and molybdenum. They are dietary minerals needed by the human body in very small quantities (generally less than 100mg/day) as opposed to macrominerals which are required in larger quantities. Note that the use of the term "mineral" here is distinct from the usage in the geological sciences.
Vitamins are organic chemicals that a given living organism requires in trace quantities for good health, but which the organism cannot synthesize, and therefore must obtain from its diet.
http://en.wikipedia.org/wiki/Micronutrient

to the point that we would die if it was not for these enzymes... the digestive process would take too long and nutrients would never egt to us in time

Or is it that all enzymes are destroyed by cooking food as was ementioned somewhere else

An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols or polyphenols.

Although oxidation reactions are crucial for life, they can also be damaging; hence, plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Low levels of antioxidants, or inhibition of the antioxidant enzymes, causes oxidative stress and may damage or kill cells.

50-90% of your energy used for the digestive process?

This is the breaking down of the food, nutrients, etc.

this consumption simply requires a vast portino of the energy in our system

If you don't use that energy for digestive processes, imagine what you left

Here are the key headlines to summarize!

• What you get with raw food diet are amino acids in the form of enzimes!
• protein is the middle man
• we've all been sold the protein myth because it sells products!
• you don't need protein! you need amino acids
• when you consume proteins, the body has to spend lots of energy breaking it down
• The body breaks down sugars and fats pretty quickly!
• Proteins take a long time to break down
• When the body breaks them apart it turns them into amino acids
• The body does not use the protein (the middle man) it uses amino acids
• So, why eat the middle man? which takes energy out of my body to break it down
• Why not directly eat the amino acids which are assimilable and go right into the body and do their job
• That's what enzymes are, they are complex chains of amino acids!
• Any fresh fruit or vegetables is full of enzymes
• Enzymes are amino acids
• Everything you eat as long as it's not cooked is full of amino acids
• Everything has amino acids in it until you cook it!
• How do they study food in laboratories? They cook it first - they sterilyze it - then they study it!

Why skipping meals is the absolute worst weight loss strategy - 7 min
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Why skipping meals is the absolute worst weight loss strategy - 7 min
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Why eating organic should not be your first priority - 9 min
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Why eating organic should not be your first priority - 9 min
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Why raw is good! - NUTRITION STRATEGY

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Why raw is good! - NUTRITION STRATEGY

http://vitalcoaching.com/stayfit.htm

Raw food - Eat much more fruit! - NUTRITION STRATEGY

http://vitalcoaching.com/stayfit.htm

Raw food - Eat much more fruit! - NUTRITION STRATEGY

http://vitalcoaching.com/stayfit.htm

Raw food - 6 meals per day?!! - NUTRITION STRATEGY

http://vitalcoaching.com/stayfit.htm

Raw food - 6 meals per day?!! - NUTRITION STRATEGY

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Raw food? - What if you have children?

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Raw food? - What if you have children?

Healthy snack strategies - 12 min
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Healthy snack strategies - 12 min
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