Date:   6/4/2012 7:53:01 PM ( 12 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1947154

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Hello sunlounger,

I have a lot of admiration for you, since I am trying the lfrv, and manage to be on it like around 80% of the time, while my aim is 95-100%. I would not be concerned with a slow rate of weight gain, I would be rather focused on keeping the good results of the fasts for gradually reversing MS.

With no hint of any disrespect, I do not necessarily share Chris' opinion on cooking, and the referenced study results, although certain aspects of it, like digestibility are probably worth considering. The fact is, for example, humans are not designed to eat grain in its natural form, we have certain amounts of ptyalin - enzyme that breaks starches, but breaks them incompletely. Cooking makes grains somewhat consumable for us, but not necessarily digestible; Gluten enteropathy now is estimated to be very frequent -despite cooking the grains-, while at least 50% of the population have negative effects from cooked grain-potato-corn products, without them being necessarily Gluten intolerance.

My strict affiliation is to the fact, that enzymes in food are destroyed above 40-42 degrees Celsius. These enzymes make food naturally digestible. I personally prefer to break the cellulose by juicing the vegetables, which breaks the cells mechanically rather than heating the produce. In health food stores the enzyme Cellulase is made available, and I have short experience with it for nut culturizing/predigesting, which is rather positive.
You can add enzymes and probiotics to soaked and sprouted nuts, keeping them raw, but making them "culturized" and further even more digestible. Ref: Lou Corona and liferegenerator in "gorilla milk for strength and power" on Youtube.

For these reasons I prefer very much juicing carrots or broccoli for examples rather than steaming them. Second I prefer soaking nuts (it washes away the enzyme-inhibitors and leaves the enzymes in them to act) for 8 hrs, almond -24 hrs -; soaking and sprouting my seeds and grains, rather than cooking them. Sprouting is especially beneficial for MS, as per Dr Emilova experience. You can sprout any edible plant - alfalafa, lentil, quinoa, beans, brown or wild rice, nuts - and not only it is extremely healthy, but also very cost-effective. From one cup of dry grain, you get 4-5 cups sprouts, which really fills you up quickly. Sprouting increases vitamin C 500 times, increases vitamins B group few hundred times also, it also predigests the seeds/grains. Sprouts are also rich in D-xylose, a simple sugar, which requires no digestion to be assimilated and is crucial in initiating connective tissue build (including skin and joints). Needless to say you want to chew sprouts well (20+ times each spoonful) to sweetish puree or blend before consuming, which does not exclude chewing totally. E.g. last week I had no other overt starches other than carrot - cabbage juice and sprouted lentil. Together with good amounts of fruit sugars from bananas for energy and serotonin production. If you eat just fruits for a day or even portion of the day, as fruits are supposed to be eaten alone, not combined, you can eat as often as every 1.5 hours - 2 hours as per you hunger. I am only 115 pounds, but it is usual for me to have 6-8 bananas, or 4-5 apples, or 500-600 g berries, spread through the morning with no stomach problems and having lots of energy, while not putting on weight. To put weight you may need to have more than that and/or be less active, stay warm and conserve nerve energy.

Third point is, you do not want to consume animal protein or fats with MS, as you do not consume them anyway, (I read articles on them triggering MS attacks). However, besides saturated and monounsaturated fats of Avocado, you want to include seeds high in Omega fats, especially Omega 3 (ground flax seed, chia seeds, black raspberry, properly produced and stored flax seed oil), Omega 6 (coconut oil and ground sesame, sesame oil), especially after a fast, as to allow your nerves to re-myelinate. After all the central problem in MS is inflammation and demyelination. This will help restore the fat covering of the nerves. Flax seeds are also powerful anti-inflammatory and cleansing food. You need to consume also food rich in phosphorus to make Omega 3 even more ready to absorb. I came up with something as modified Budwig recipe, where I would keep the fresh ground flax seed and flax seed oil from the recipe, but will stir them with phosphorus rich ingredient other then dairy.
Ref. phosphorus rich vegetables:
http://nutritiondata.self.com/foods-011121000000000000000-w.html


Last but not least you never ever want to cook plant oils, and Omega oils, because cooking them generates to trans-fats and damaging oxydation/saturation/free radical formation. Cooking saturated fats is acceptable, and every type of fat has "safe" temperature margin.
I would also be very cautious about food combining, even in lfrv, since bad combinations are also possible in it.

Below is a citation from rawfoodexplained.com
"... But despite these exceptions, starchy foods are not ideal for humans. Unlike sugars from fruits, which pass almost directly from the stomach to the small intestine for absorp­tion, starches must be converted to Sugar for the body to unlock their energy potential.

Most animals secrete starch-splitting enzymes called amylases, derived from the Latin word meaning—you guessed it—starch-splitting. In humans, starch digestion begins in the mouth: Our saliva contains an amylase called ptyalin, from the Greek word ptyalon, meaning saliva. Ptyalin, also called salivary amylase, changes starch chemically into maltose, a complex sugar.

Many other animals, such as pigs, birds and other starch eaters, but not humans, secrete other additional amylases to insure complete starch digestion. To be sure bf adequately digesting the starch we humans consume, we must chew our food very, very thoroughly so it becomes well-mixed with saliva.

The starch that's converted to maltose by salivary enzymic action is further broken down in the small intestine by the enzyme maltase into the simple sugar, dextrose, for the bloodstream can absorb only simple sugars, never starches or complex sugars. (Dextrose is dextrorotatory glucose.)

Only 30 to 40 percent of the starch eaten can be broken down by ptyalin in the mouth. If starches are eaten with (or close in time to ingestion of) acid fruits (citrus fruits or tomatoes) or with protein foods, the ptyalin in the saliva that's swallowed with the food cannot further break down the starch into simple sugars.

This is because ptyalin can only act in an alkaline environment and the stomach environment becomes acid when proteins are consumed. The acids in fruits will also inhibit the secretion of ptyalin. Hence, you should take care to eat starchy foods (if you eat them at all) with vegetables and not with acid or protein foods to insure the best possible digestion.".

I would suggest to anyone with chronic condition to check their water - distilled, alkaline, negative - ORP water, is the healing, hydrating water and it is not less important than the food we eat. Our bodies are 75+ % water.

Hope this is useful,
DL
 

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