Let Food Be Thy Medicine, Hippocrates (460-377 B.C.)

• The Sectrets of Longevity and Vibrant Health
• The Science Behind Living Foods
• Gourmet Live Food Recipes by Top Chefs
• Acid and Alkaline Balancing
• How to Regulate Your Body Temperature With Food!

Grains

Of all the grains, wheat is the most allergenic. Gluten comprises seventy-eight percent of the total protein in modern wheat and gluten contains an intestinal irritant called gliadin. Children are often given white flour to mix with water to make glue. It will dry hard and stiff. However, if you do the same with whole-wheat flour, it will not dry hard and stiff, and you will not be able to glue things with it. It is the gluten in the flour that causes many wheat allergies, and also the gluten that gives it its glue-like properties. Kamut is a good alternative to the more common types of wheat. Because it is an ancient unhybridized form of wheat, many people who are intolerant of modern hybridized species do not react to kamut. In the recipes section I give directions on how to make Essene bread (sprouted grain bread) from kamut.

Quinoa (pronounced keen-whah) is perhaps the most amazing grain of all. The World Health Organization states that this South American native is a complete protein with an amino acid profile similar to that of and at least equal to that of cow's milk. It is 16% protein (more than any other grain) and contains more calcium than cow's milk. It is a good source of B vitamins, vitamin E, iron and phosphorus. It is also said to be very easy to digest, an important factor for nutrient absorption. This grain is also easy to sprout. Soak it overnight, drain the water and rinse it 3 times per day. Usually it will be ready within 48hrs. When ready, it will have tiny tails visible. I like to eat it sprouted with some extra virgin olive oil and raw apple cider vinegar. Some people find it too chewy this way but others love it!