12 STEPS TO RAW FOODS by Boutenko

December 4, 2001

The raw food message is an important one, but the way I have incorporated elements of it into my own diet is buy NOT COOKING FOODS ABOVE 100 DEGREES (I.E. boiling point of water). This process prevents plant enzymes being destroyed, which generally occurs at 105 degrees or higher, and hence it does not 'kill' the life-force inherent in food. So, instead of grilling or frying I boil, poach or steam my food. Chicken and fish turn out very nicely using this method. One can make delicious stews, chowders and casseroles on the hob in a single pot. Deep fried foods and roast meats are bad news - all the goodness has been radiated out of it. I am not sure about microwave cookers - I believe they work by exciting the water molecules in foodstuffs and hence temps. should't rise above 100C. I real Nison's book Raw Power and found it excellent. However as per usual I make my own adjustments to any theory I come across. A 100 per cent raw food diet is just not on, in my opinion.

comments??

I would not agree with everything written here, but it makes an interestingreading.People are different, and not everyone needs to go 100% raw.Agnes============================12 STEPS TO RAW FOODSby BoutenkoForward - By Cousens, M.D., M.D. (H)"Twelve Steps to Raw Food is a breakthrough work for the live foodmovement. The breakthrough is the understanding, humbly articulated by Boutenko for the first time, that there are many people who areliterally addicted to cooked food. Because of this addiction to cooked foodthey have a very difficult time transitioning gracefully to a full livefood diet. This book is an answer to their problems. , in a verythoughtful and compassionate way, outlines a breakthrough 12 Step programto support people successfully in their transition to live foods. She takesmuch of her understanding about the idea of cooked food addiction from thetradition of 12 Step programs. Starting with this as a base, she hasformulated a very compassionate system for helping people make a successfultransition to live foods."____________"Another aspect that makes this book very positive for people is itssupport for turning people into their own best expert. There's a lot ofconfusion in all fields involved in nutrition, whether it's live foods ornot. And her clear way of approaching this is encouraging people, oncethey're through the detoxification, to trust their own body cravingsbecause these cravings often tell a person what they really need for theirbodily health at that moment. Another aspect to her work is a veryexcellent chapter on detoxification as part of the transition to healing.She skillfully covers all the symptoms that people commonly have and turnsthe detox into a celebration. In fact, she turns this whole transitionprocess, which for so many people is not the easiest thing, into acelebration - a celebration of life and of love for ourselves.""This book is destined to become a classic. I am grateful for theopportunity to write an introduction and I strongly recommend it to anyonewho is helping others move into a live food lifestyle, to any teacher oflive foods, and to any live food friend who needs support at any level.This book is one of the most supportive and nurturing offerings in the livefood movement that I've seen in years. Bountenko has made awonderful contribution with this book and I am grateful for this breakthrough!Blessings to your health, well-being, and spiritual joy, Cousens, M.D., M.D. (H)Director of the Tree of Life Rejuvenation Center, author of ConsciousEating and Spiritual Nutrition and The Rainbow Diet."_______________A Note From the Author"When I say in my classes that cooked food is addictive, people laugh. WhenI say we should have "Cooked Food Anonymous," people laugh even more. Butin fact this is not funny. Most people go on raw food for some seriousreasons, like me, my husband and my children. To me going on raw food meantchoosing life over death. I was dying, I went on raw food and I am alive,healthy and happy. I am grateful that I had support from my family. When Iwas watching other people trying to be raw fooders, I have found thatstaying on the raw food diet is difficult without support. When we go onraw food, we are acting against everything that is considered normal andexpected around eating."Out of compassion to all people who experience difficulties staying on araw food diet, with the support from my family, I have created this 12 Stepprogram. I tried it for one year in many classes before putting it into abook. I have been teaching 12 Steps to Raw Food, that treats cooked food asan addiction. They are experiencing no temptation to eat cooked food. Justnone. These 12 Steps help people to stay on raw food no matter what. Theystudy 12 Steps to Raw Food in Seattle, Eugene, Silver Spring, San Mateo andmany other cities. These groups are growing every day. If you want tocontact them please see the information at the end of this book."_________________Excerpt from Chapter One - Life and Energy"When people talk about raw food, they usually talk about enzymes. Enzymesare energy. Enzymes are life. We cannot see enzymes with our naked eye, butwe can see the life and energy that is the result of enzymes. For example,if I take two almonds, one raw and one roasted, and plant them in soil,within three weeks the roasted almond will have disintegrated into thesoil. The raw almond will remain where I planted it. In spring the snowmelts on the mountain and flows down to water the soil, inhibitors will beunlocked in the almond and it will have the potential to give birth to abeautiful big almond tree, which will give birth to thousands morebeautiful almonds. As this illustration shows, the difference between theroasted almond and the raw almond is life and death. One has enzymes andone does not. One carries within the potential of life, the other has hadlife cooked out. If I were to take two almonds (one raw and one roasted) toa scientists and ask for an analysis of both almonds, the scientists willsee no nutritional difference between the two almonds. Both almonds havethe same amount of calcium, potassium, sodium, magnesium, zinc and copperas if they are absolutely equivalent nutritionally. However, as the exampleshows, one carries life in enzymes while the other does not."In order to understand how enzymes work, let us fantasize a story. On abeautiful June day you are walking through an apple orchard. You look forapples, but they are still green and hiding in the leaves. You cannot seethem easily and they don't really smell. You return to the orchard in July.The apples are big and red and they smell great. The apples seem to becalling to you, "See me, smell me, eat me." You realize that to an apple,being eaten by an animal or a human being means the continuation of life.You reach out and pick a large red apple. You take a bite. The apple isfilled with live enzymes. As you enjoy the flavor and texture of the apple,the enzymes (likened to little handy-men with suitcases full of magichealing tools) work on your body. As you walk along, the enzymes workthrough your body as a healing team, repairing what needs attention. Youfeel good and full of energy because the apple carries the enzymes withinit to digest itself. Your body does not have to put out extra effort todigest the apple. Later the apple leaves your body in the form offertilizer and continues to live. You have participated in the circle oflife. Everything is circular. It is a universal law.""The following weekend you return to the orchard and pick a basket ofapples. You take the apples home to make baked apples with caramel andcinnamon, just like your grandmother used to make. You create your dish andput it into the oven to cook. The baked apple looks pretty and smellsdelicious. It looks as nutritious as that apple you picked and ate raw lastweekend. But it is not. This apple has been cooked and the enzymes aredestroyed.You bite into the sweet baked apple; caramel and cinnamon stimulate yourtaste buds creating a pleasant sensation. You finish your serving and thengo to lie down. You are feeling a little sluggish and tired. Inside yourbody your own enzymes have to leave their work, maybe cleansing the liver,protecting you from tumors and evacuation toxins here and there, to comedigest the cooked apple that does not have any enzymes of its own. Whenthis apple finally leaves your body, into the toilet, it is filled withyour own enzymes. These enzymes are gone forever. Cooked food does notcontain live enzymes and so takes enzymes from your body to digest thefood. These enzymes then leave your body, leaving you with fewer enzymesthan you start with. Dr. Howell, a leading nutritionist, suggestedthat the average American at the age of 40 has only 30% of their enzymesleft. We can still walk, talk and think at this point, but when we haveonly 30% of our enzymes left, plus they have to give about 75% of theirenergy to detoxify the body, we become less sensitive to other people, andto ourselves. We may survive physically but not spiritually."The good news is that even if we have only 30% of our enzymes left, westill can live our portion of life, if we go on a raw diet and let the bodypurify itself."There is a lot of misunderstanding and confusion in the field of enzymes.In fact many licensed nutritionists don't understand the importance ofenzymes in our food. If you want to have a proper diet, gaining completeclarity about enzymes is crucial. For example, let's look at the differencebetween raw fat and cooked fat. Why does fat exist? We all need fat tolubricate our eyes so we can see, to lubricate our skin so it is soft andto lubricate our hair. We need fat to lubricate our joints, so whenever wemove our joints we don't squeak like an old garage door. We can't get livefat from pasteurized milk, butter, sour cream or roasted nuts because it'sall cooked! We could be very obese but lack real fat. Our bodies aredesperate for raw life fat. The best sources of live fat are avocado, youngcoconut, durian, olives, nuts, seeds and cold pressed extra virgin olive oil."I remember when I was very obese. I was 120 pounds more than I am now.During that time I started to crave avocados. I was able to eat eightavocados a day. Before that, to me, they tasted like soap. When I waseating avocados, I started to lose weight faster. This is because of theenzyme in the fat of avocados, lipase, was able to penetrate my saturatedfat deposits, break them into saller pieces, and take them out of my body.Isn't that amazing?"Another example is calcium. When we lack calcium, we are advised byadvertising to drink pasteurized milk. You've all seen the ads that ask"Got Milk"? I would argue that when we need calcium, the more appropriate question isto ask "Got wheat grass?" or "Got sesame seed milk?" Cow's milk is notintended for human consumption; it does have calcium, but it also containsvery concentrated protein and produces excessive mucus. Secondly,pasteurized milk has been heated until the enzyme activity has stopped. Theenzymes are destroyed; there is no life. The body only absorbs emptylifeless shells of calcium molecules."Wheat grass is where a cow gets her calcium and is easily digested by thehuman body because the molecule of chlorophyll and the molecule of humanblood are almost identical. Sesame seeds are the richest in calcium amongall other seeds and nuts. Sesame milk is delicious and can easily replacecow's milk."As I said earlier, enzymes are life and energy. We are human beings and weare spiritual beings. We need energy so we move and work and also love,share, communicate and be sensitive to each other. Every time we eat cookedfood we lose enzymes. In our cooked food filled bodies, our enzymes aredoing hard work. Because cooked food does not have enzymes, our body cannotuse it. Therefore, the body treats cooked food as a toxin and is onlyconcerned with getting rid of it."______________________Excerpt from Chapter Two - The Human Body Never Makes Mistakes"How does the body adjust to cooked food? The body creates mucus and usesthis mucus as a filter. All the surfaces of the digestive tract that aredesigned to absorb the nutrients from food become covered with mucus filmthat protects blood from toxins. The mucus film begins at the tongue andcontinues all the way through the intestines. Many people can see thismucus on their tongue. People who have a thick mucus coating on theirintestines usually have white tongues as if they just ate sour cream. Thebody creates a little mucus, to begin with, to filter out the toxins fromthe cooked food. The more cooked food we consume, the more mucus the bodyproduces as a protection. The more harmful the food substance are to thebody, the more this mucous film builds up. As the years go by it becomesthicker and harder."Our body initially creates mucus when we eat our first cooked food as ababy. The next time we eat cooked food the toxins in the food do notpenetrate the body completely because of the mucus protection. You may ask:what is the mucus made of? The human body, brilliant as always, creates themucus from the cooked food itself! This mucus covers our entire digestivetract, to prevent us from absorbing the toxins in cooked food that wouldmake the body sick."We are afraid of e-coli, salmonella or other bacteria, so we cook,pasteurize and irradiate everything. Food is now highly processed andprepackaged. We eat a lot of cooked food and, therefore, our body creates a lot of mucus."Naturopaths call this mucus in the intestine by the name of mucoid plaque.Mucoid plaque looks like a green, rubbery hose about twenty-five yardslong. Because of the mucoid plaque, our nutrient assimilation becomes low. The mucoid plaque protects us from absorbing toxins, but at the same timewe cannot absorb nutrients. The more mucus we have, the fewer nutrients wecan receive. After a number of years of eating cooked food, we developsevere nutritional deficiencies, become hungry and malnourished."We become hungrier and hungrier. We come to the point like I did eightyears ago, that when I was leaving the table, I was already hungry again.We're constantly hungry because our body is desperate for nutrients. Our cells are crying for all the minerals we need. They are asking forsodium and for magnesium, and for copper and zinc. Oh please, I want somepotassium! We're constantly hungry for something, but when we eat, only asmall percent can be assimilated."When we go on raw food and if we stay on raw food, this mucoid plaque canbe dissolved. When the time is right, the body will dissolve it. The morewe eat raw food, the more plaque gets dissolved. If we go 100% raw, it goesaway completely and our assimilation goes up. When we decide to go 100%raw, we don't need to send a telegram to all our organs announcing thechange. Our body hears the message and begins to change right away andbegins to celebrate. It says, "Hey! He/she decided to go raw. Did you hearthat? He/she's going 100% raw!""The following table shows how the amount of cooked food we eat in our dietrelates to the amount of food that is assimilated in our body. I don'tclaim this table is scientific, but I know that it is true. These are notprecise numbers, but these numbers do make sense and if you ever go on rawfoods you will also know that they are true."Percentage Cooked Food to Raw FoodConsumed and Percentage Nutrition Assimilated% of raw food % cooked food % assimilation5 95 .0310 90 .0625 75 .150 50 .375 25 1.099 1 3.0100 0 30.0"I'd like to explain this table by way of an illustration. We'll call themain character Jim, age between 40 and 50. Jim eats very little raw food.He is always hungry because he is not getting enough nutrients. He has abig belly because he eats a lot to try to fill the hunger in his body. Hehas a weak back because of the big belly, and he's always tired. Jimconsumes a diet that is 5% raw. Anyone who makes sandwiches or buyshamburgers is eating about 5% raw because the tomatoes and lettuce make upthe 5%. At this point Jim's body is assimilating approximately .03% of thenutrition in the food. Let's say Jim got really, really sick. He goes to ahealth store and learns that he might feel better if he eats a vegetariandiet. He adds a lot of fresh food to his diet and cuts out the meat. He isnow consuming 25% raw food and 75% cooked food. His assimilation increasedthree times to .1% or 1/10%. He's starting to feel better and he has alittle more energy. He hangs out with his new friends who are alsovegetarians. One of them invites him to a raw food potluck. Jim is soimpressed with the dishes and the presentation that he increases his rawfood intake to 50%. He is now assimilating 1%. 1% is a lot, a good number,30 times more than he used to have. He begins to look like an interestingman. Jim used to think that no woman would ever look at him, because he wasgetting old and aching. Now he looks healthy, he's looking younger and hiscolor is coming back."Jim begins to read a lot of books on raw food eating and he even begins toteach his own raw food class. He is now consuming 99% raw food and 1%cooked food. And he is assimilating about 3%. Jim is so healthy now that helooks 10 years younger. He has a lot of friends and he is very social.Everyone loves him. We check in with Jim several years later. He has readmany raw food books and has gone to every possible retreat and classoffered on raw food. One morning he wakes up and hears his inner voicetelling him to give up cooked food all together and to go 100% on raw food.He makes that choice. Within two or three months of consuming only rawfoods, his assimilation becomes 30%. His assimilation has increased form3.0% to 30% in just two to three months. Why did changing his diet from 99%raw food to 100% raw food make such a difference in his assimilation rate?The 1% is significant because his body's defense against cooked food is nowtaken away. He now begins to eat only once a day, a small bowl of salad,that's it. He only needs one small bowl because he is assimilating 30%.Remember when Jim was eating 95% cooked food and ate a lot to feed hisstarving body? AT that point he was only assimilating .03%. Now on a 100%raw food diet, Jim is assimilating 30% nutrition. This is why he only needsa small amount of food to satisfy him. That's enough for this man. That'show much I eat. That's how much my husband eats. That's how much mychildren eat."When my son Sergei, who is 16, goes snowboarding, he leaves at 6:30 a.m.and comes home at 7:00 p.m. He takes with him two organic oranges to eat onthe shuttle bus. He eats one on the way up to the snow and one on the wayback home. That's enough because he assimilates 30%."Sergei says that his snowboarding friends go several times to their lunchbags to drink hot chocolate and eat sandwiches because they get so hungry.They get hungry and have energy crashes and have to go eat. Meanwhile,Sergei is snowboarding all day and he's never tired, and all this on twooranges. The secret is that he is assimilating 30% while they areassimilating only between .03 and .1%. Going back to Jim is an example, whydid the final 1% shift from eating 99% to 100% raw food make such adifference in the assimilation rate? I gleaned the answer to this from theAlcoholics Anonymous (AA) literature."Alcoholics are encouraged at AA meetings to get 100% sober. If they return to the meeting and say they are 99% sober, because theydrink only one shot of vodka every other day, they will be told that theyare not sober. AA members have noticed a long time ago that quitting 99%doesn't ever work. If someone wants to quit drinking he/she needs to go"cold turkey" or 100%. This last 1%, no matter how small it is, will keep abody adjusted to being a drinker."We can use this analogy for cooked food too. For example, has beenconsuming cooked rice since childhood, his body has adjusted biochemicallyand psychologically to this consumption. One day became aware thatwhite rice is not healthy for him. He decided to stop eating rice. As aresult 's body has developed strong cravings for cooked rice.Cravings are biochemical and emotion expectations of the body. His bodyhas been adjusted to receive carbohydrates from cooked rice. started to consume carbohydrates from raw corn, sprouted grains andcarrots. After two months 's body readjusted and his rice cravingsstopped. If would continue to eat rice even in tiny quantities, hisbody readjustment would never be completed and would continue toexperience cravings for rice."Secondly, when we eat, say, a baked potato is there a mark on the potatothat says this is 1%, this is 10%? Do we always know when to stop? Also,our parents taught us that we have to finish our food because there arechildren in China that are starving to death. So we cannot just throw foodaway, we have to finish it, even if it's more that 1%."And so, when we allow 1%, we leave the door open to indulge when we feellike it. When we are depressed or hungry or angry or tired that's when weovereat. That's when we indulge in eating cooked food, drinking alcohol,smoking or taking drugs. Giving up the last 1% of cooked food in the dietis closing the door on cooked food all together. When we close the door oncooked food we close the door on temptation."When our family went on raw food 100% eight years ago, our dear friendJudy also went on raw food. But she went on raw food only 95%. I sufferedfor two months during my body's adjustment of going completely off cookedfood and eating only raw food. After two months, I was no longer attractedto cooked food. I had lost my appetite for cooked food. I stopped payingattention to restaurants or to the smells of food or coffee. I have livedfor three years in Ashland, Oregon and I don't even know the name of onerestaurant. I know three health food stores and I know a juice bar. I don'tpay attention to anything else. Cooked food looks like plastic to me,inedible. That's how I feel. I am not tempted to eat cooked food because itno longer looks like food to me."My friend, Judy, however, is still suffering. She stays on raw food forweeks at a time, and then company will come to visit and she'll eat cookedfood again. She reports, "I stayed for two weeks on a 95% raw food diet andthen my aunt came to visit and she made a beautiful baked cake and I had totry it. Then I started to eat more cooked food. I failed. I fell back." Shehas also said, "I was doing very well until Thanksgiving, and then Idecided I would take a break until after Thanksgiving. It took me until thesecond week in February to reclaim my 95% raw food diet." By keeping thedoor to cooked food open, even 1%, my dear friend Judy is prolonging hersuffering."On 99% we are still addicted and we allow ourselves what we want, when wewant it. I have met many people who have achieved 99% raw food only toreturn to completely cooked food months later. This tiny 1% willinevitably lead us back to cooked food. What I'm trying to say is thatgoing cold turkey is much easier. Yes, you might have to suffer throughtwo months because every temptation will create suffering. But after twomonths, life is easier."Take all temptations (cooked food, processed food, take out menus) out ofyour house and don't go out to the restaurant, birthday parties and cookedfood potlucks for at least two months. Create a temptation free zone. Theeasier way to become 100% raw is to make the change consciously. Do notbecome a raw fooder until you feel completely ready."When you understand that cooked food is addictive, you want to stay on100% raw food. Becoming a raw fooder without the necessary support ishard. I know some people who understand raw food is good, and they becameraw fooders and they stayed as long as six months, but at certain timesthey became hungry, or lonely, or depressed, or tired and they returned towhat is familiar to them, cooked food."____________________________We hope you enjoyed these excerpts from 's latest book and willwant to order a copy for use in your life and others you care about. Thebook is 167 pages long and enjoyable to read and apply.Copies of the Book - "12 Steps to Raw Food", by Boutenko areavailable for 15 .95 plus $4.00 S & H by email, or at the online bookshop -http://www.healthfree.com/bookshop.htmRead AIDS-Cured

December 4, 2001

I would not agree with everything written here, but it makes an interesting

reading.

People are different, and not everyone needs to go 100% raw.

Agnes

============================

12 STEPS TO RAW FOODS

by Boutenko

Forward - By Cousens, M.D., M.D. (H)

" Twelve Steps to Raw Food is a breakthrough work for the live food

movement. The breakthrough is the understanding, humbly articulated by

Boutenko for the first time, that there are many people who are

literally addicted to cooked food. Because of this addiction to cooked food

they have a very difficult time transitioning gracefully to a full live

food diet. This book is an answer to their problems. , in a very

thoughtful and compassionate way, outlines a breakthrough 12 Step program

to support people successfully in their transition to live foods. She takes

much of her understanding about the idea of cooked food addiction from the

tradition of 12 Step programs. Starting with this as a base, she has

formulated a very compassionate system for helping people make a successful

transition to live

foods. "

____________

" Another aspect that makes this book very positive for people is its

support for turning people into their own best expert. There's a lot of

confusion in all fields involved in nutrition, whether it's live foods or

not. And her clear way of approaching this is encouraging people, once

they're through the detoxification, to trust their own body cravings

because these cravings often tell a person what they really need for their

bodily health at that moment. Another aspect to her work is a very

excellent chapter on detoxification as part of the transition to healing.

She skillfully covers all the symptoms that people commonly have and turns

the detox into a celebration. In fact, she turns this whole transition

process, which for so many people is not the easiest thing, into a

celebration - a celebration of life and of love for ourselves.

" " This book is destined to become a classic. I am grateful for the

opportunity to write an introduction and I strongly recommend it to anyone

who is helping others move into a live food lifestyle, to any teacher of

live foods, and to any live food friend who needs support at any level.

This book is one of the most supportive and nurturing offerings in the live

food movement that I've seen in years. Bountenko has made a

wonderful contribution with this book and I am grateful for this breakthrough!

Blessings to your health, well-being, and spiritual joy,

Cousens, M.D., M.D. (H)

Director of the Tree of Life Rejuvenation Center, author of Conscious

Eating and Spiritual Nutrition and The Rainbow Diet. "

_______________

A Note From the Author

" When I say in my classes that cooked food is addictive, people laugh. When

I say we should have " Cooked Food Anonymous, " people laugh even more. But

in fact this is not funny. Most people go on raw food for some serious

reasons, like me, my husband and my children. To me going on raw food meant

choosing life over death. I was dying, I went on raw food and I am alive,

healthy and happy. I am grateful that I had support from my family. When I

was watching other people trying to be raw fooders, I have found that

staying on the raw food diet is difficult without support. When we go on

raw food, we are acting against everything that is considered normal and

expected around eating.

" Out of compassion to all people who experience difficulties staying on a

raw food diet, with the support from my family, I have created this 12 Step

program. I tried it for one year in many classes before putting it into a

book. I have been teaching 12 Steps to Raw Food, that treats cooked food as

an addiction. They are experiencing no temptation to eat cooked food. Just

none. These 12 Steps help people to stay on raw food no matter what. They

study 12 Steps to Raw Food in Seattle, Eugene, Silver Spring, San Mateo and

many other cities. These groups are growing every day. If you want to

contact them please see the information at the end of this book. "

_________________

Excerpt from Chapter One - Life and Energy

" When people talk about raw food, they usually talk about enzymes. Enzymes

are energy. Enzymes are life. We cannot see enzymes with our naked eye, but

we can see the life and energy that is the result of enzymes. For example,

if I take two almonds, one raw and one roasted, and plant them in soil,

within three weeks the roasted almond will have disintegrated into the

soil. The raw almond will remain where I planted it. In spring the snow

melts on the mountain and flows down to water the soil, inhibitors will be

unlocked in the almond and it will have the potential to give birth to a

beautiful big almond tree, which will give birth to thousands more

beautiful almonds. As this illustration shows, the difference between the

roasted almond and the raw almond is life and death. One has enzymes and

one does not. One carries within the potential of life, the other has had

life cooked out. If I were to take two almonds (one raw and one roasted) to

a scientists and ask for an analysis of both almonds, the scientists will

see no nutritional difference between the two almonds. Both almonds have

the same amount of calcium, potassium, sodium, magnesium, zinc and copper

as if they are absolutely equivalent nutritionally. However, as the example

shows, one carries life in enzymes while the other does not.

" In order to understand how enzymes work, let us fantasize a story. On a

beautiful June day you are walking through an apple orchard. You look for

apples, but they are still green and hiding in the leaves. You cannot see

them easily and they don't really smell. You return to the orchard in July.

The apples are big and red and they smell great. The apples seem to be

calling to you, " See me, smell me, eat me. " You realize that to an apple,

being eaten by an animal or a human being means the continuation of life.

You reach out and pick a large red apple. You take a bite. The apple is

filled with live enzymes. As you enjoy the flavor and texture of the apple,

the enzymes (likened to little handy-men with suitcases full of magic

healing tools) work on your body. As you walk along, the enzymes work

through your body as a healing team, repairing what needs attention. You

feel good and full of energy because the apple carries the enzymes within

it to digest itself. Your body does not have to put out extra effort to

digest the apple. Later the apple leaves your body in the form of

fertilizer and continues to live. You have participated in the circle of

life. Everything is circular. It is a

universal law. "

" The following weekend you return to the orchard and pick a basket of

apples. You take the apples home to make baked apples with caramel and

cinnamon, just like your grandmother used to make. You create your dish and

put it into the oven to cook. The baked apple looks pretty and smells

delicious. It looks as nutritious as that apple you picked and ate raw last

weekend. But it is not. This apple has been cooked and the enzymes are

destroyed.

You bite into the sweet baked apple; caramel and cinnamon stimulate your

taste buds creating a pleasant sensation. You finish your serving and then

go to lie down. You are feeling a little sluggish and tired. Inside your

body your own enzymes have to leave their work, maybe cleansing the liver,

protecting you from tumors and evacuation toxins here and there, to come

digest the cooked apple that does not have any enzymes of its own. When

this apple finally leaves your body, into the toilet, it is filled with

your own enzymes. These enzymes are gone forever. Cooked food does not

contain live enzymes and so takes enzymes from your body to digest the

food. These enzymes then leave your body, leaving you with fewer enzymes

than you start with. Dr. Howell, a leading nutritionist, suggested

that the average American at the age of 40 has only 30% of their enzymes

left. We can still walk, talk and think at this point, but when we have

only 30% of our enzymes left, plus they have to give about 75% of their

energy to detoxify the body, we become less sensitive to other people, and

to ourselves. We may survive physically but not spiritually.

" The good news is that even if we have only 30% of our enzymes left, we

still can live our portion of life, if we go on a raw diet and let the body

purify

itself.

" There is a lot of misunderstanding and confusion in the field of enzymes.

In fact many licensed nutritionists don't understand the importance of

enzymes in our food. If you want to have a proper diet, gaining complete

clarity about enzymes is crucial. For example, let's look at the difference

between raw fat and cooked fat. Why does fat exist? We all need fat to

lubricate our eyes so we can see, to lubricate our skin so it is soft and

to lubricate our hair. We need fat to lubricate our joints, so whenever we

move our joints we don't squeak like an old garage door. We can't get live

fat from pasteurized milk, butter, sour cream or roasted nuts because it's

all cooked! We could be very obese but lack real fat. Our bodies are

desperate for raw life fat. The best sources of live fat are avocado, young

coconut, durian, olives, nuts, seeds and cold pressed extra virgin olive oil.

" I remember when I was very obese. I was 120 pounds more than I am now.

During that time I started to crave avocados. I was able to eat eight

avocados a day. Before that, to me, they tasted like soap. When I was

eating avocados, I started to lose weight faster. This is because of the

enzyme in the fat of avocados, lipase, was able to penetrate my saturated

fat deposits, break them into saller pieces, and take them out of my body.

Isn't that amazing?

" Another example is calcium. When we lack calcium, we are advised by

advertising to drink pasteurized milk. You've all seen the ads that ask

" Got Milk " ?

I would argue that when we need calcium, the more appropriate question is

to ask " Got wheat grass? " or " Got sesame seed milk? " Cow's milk is not

intended for human consumption; it does have calcium, but it also contains

very concentrated protein and produces excessive mucus. Secondly,

pasteurized milk has been heated until the enzyme activity has stopped. The

enzymes are destroyed; there is no life. The body only absorbs empty

lifeless shells of calcium molecules.

" Wheat grass is where a cow gets her calcium and is easily digested by the

human body because the molecule of chlorophyll and the molecule of human

blood are almost identical. Sesame seeds are the richest in calcium among

all other seeds and nuts. Sesame milk is delicious and can easily replace

cow's milk.

" As I said earlier, enzymes are life and energy. We are human beings and we

are spiritual beings. We need energy so we move and work and also love,

share, communicate and be sensitive to each other. Every time we eat cooked

food we lose enzymes. In our cooked food filled bodies, our enzymes are

doing hard work. Because cooked food does not have enzymes, our body cannot

use it. Therefore, the body treats cooked food as a toxin and is only

concerned with getting rid of it. "

______________________

Excerpt from Chapter Two - The Human Body Never Makes Mistakes

" How does the body adjust to cooked food? The body creates mucus and uses

this mucus as a filter. All the surfaces of the digestive tract that are

designed to absorb the nutrients from food become covered with mucus film

that protects blood from toxins. The mucus film begins at the tongue and

continues all the way through the intestines. Many people can see this

mucus on their tongue. People who have a thick mucus coating on their

intestines usually have white tongues as if they just ate sour cream. The

body creates a little mucus, to begin with, to filter out the toxins from

the cooked food. The more cooked food we consume, the more mucus the body

produces as a protection. The more harmful the food substance are to the

body, the more this mucous film builds up. As the years go by it becomes

thicker and harder.

" Our body initially creates mucus when we eat our first cooked food as a

baby. The next time we eat cooked food the toxins in the food do not

penetrate the body completely because of the mucus protection. You may ask:

what is the mucus made of? The human body, brilliant as always, creates the

mucus from the cooked food itself! This mucus covers our entire digestive

tract, to prevent us from absorbing the toxins in cooked food that would

make the body sick.

" We are afraid of e-coli, salmonella or other bacteria, so we cook,

pasteurize and irradiate everything. Food is now highly processed and

prepackaged.

We eat a lot of cooked food and, therefore, our body creates a lot of mucus.

" Naturopaths call this mucus in the intestine by the name of mucoid plaque.

Mucoid plaque looks like a green, rubbery hose about twenty-five yards

long. Because of the mucoid plaque, our nutrient assimilation becomes low.

The mucoid plaque protects us from absorbing toxins, but at the same time

we cannot absorb nutrients. The more mucus we have, the fewer nutrients we

can receive. After a number of years of eating cooked food, we develop

severe nutritional deficiencies, become hungry and malnourished.

" We become hungrier and hungrier. We come to the point like I did eight

years ago, that when I was leaving the table, I was already hungry again.

We're constantly hungry because our body is desperate for nutrients.

Our cells are crying for all the minerals we need. They are asking for

sodium and for magnesium, and for copper and zinc. Oh please, I want some

potassium! We're constantly hungry for something, but when we eat, only a

small percent can be assimilated.

" When we go on raw food and if we stay on raw food, this mucoid plaque can

be dissolved. When the time is right, the body will dissolve it. The more

we eat raw food, the more plaque gets dissolved. If we go 100% raw, it goes

away completely and our assimilation goes up. When we decide to go 100%

raw, we don't need to send a telegram to all our organs announcing the

change. Our body hears the message and begins to change right away and

begins to celebrate. It says, " Hey! He/she decided to go raw. Did you hear

that? He/she's going 100% raw! "

" The following table shows how the amount of cooked food we eat in our diet

relates to the amount of food that is assimilated in our body. I don't

claim this table is scientific, but I know that it is true. These are not

precise numbers, but these numbers do make sense and if you ever go on raw

foods you will also know that they are true.

" Percentage Cooked Food to Raw Food

Consumed and Percentage Nutrition Assimilated

% of raw food % cooked food % assimilation

5 95 .03

10 90 .06

25 75 .1

50 50 .3

75 25 1.0

99 1 3.0

100 0 30.0

" I'd like to explain this table by way of an illustration. We'll call the

main character Jim, age between 40 and 50. Jim eats very little raw food.

He is always hungry because he is not getting enough nutrients. He has a

big belly because he eats a lot to try to fill the hunger in his body. He

has a weak back because of the big belly, and he's always tired. Jim

consumes a diet that is 5% raw. Anyone who makes sandwiches or buys

hamburgers is eating about 5% raw because the tomatoes and lettuce make up

the 5%. At this point Jim's body is assimilating approximately .03% of the

nutrition in the food. Let's say Jim got really, really sick. He goes to a

health store and learns that he might feel better if he eats a vegetarian

diet. He adds a lot of fresh food to his diet and cuts out the meat. He is

now consuming 25% raw food and 75% cooked food. His assimilation increased

three times to .1% or 1/10%. He's starting to feel better and he has a

little more energy. He hangs out with his new friends who are also

vegetarians. One of them invites him to a raw food potluck. Jim is so

impressed with the dishes and the presentation that he increases his raw

food intake to 50%. He is now assimilating 1%. 1% is a lot, a good number,

30 times more than he used to have. He begins to look like an interesting

man. Jim used to think that no woman would ever look at him, because he was

getting old and aching. Now he looks healthy, he's looking younger and his

color is coming back.

" Jim begins to read a lot of books on raw food eating and he even begins to

teach his own raw food class. He is now consuming 99% raw food and 1%

cooked food. And he is assimilating about 3%. Jim is so healthy now that he

looks 10 years younger. He has a lot of friends and he is very social.

Everyone loves him. We check in with Jim several years later. He has read

many raw food books and has gone to every possible retreat and class

offered on raw food. One morning he wakes up and hears his inner voice

telling him to give up cooked food all together and to go 100% on raw food.

He makes that choice. Within two or three months of consuming only raw

foods, his assimilation becomes 30%. His assimilation has increased form

3.0% to 30% in just two to three months. Why did changing his diet from 99%

raw food to 100% raw food make such a difference in his assimilation rate?

The 1% is significant because his body's defense against cooked food is now

taken away. He now begins to eat only once a day, a small bowl of salad,

that's it. He only needs one small bowl because he is assimilating 30%.

Remember when Jim was eating 95% cooked food and ate a lot to feed his

starving body? AT that point he was only assimilating .03%. Now on a 100%

raw food diet, Jim is assimilating 30% nutrition. This is why he only needs

a small amount of food to satisfy him. That's enough for this man. That's

how much I eat. That's how much my husband eats. That's how much my

children eat.

" When my son Sergei, who is 16, goes snowboarding, he leaves at 6:30 a.m.

and comes home at 7:00 p.m. He takes with him two organic oranges to eat on

the shuttle bus. He eats one on the way up to the snow and one on the way

back home. That's enough because he assimilates 30%.

" Sergei says that his snowboarding friends go several times to their lunch

bags to drink hot chocolate and eat sandwiches because they get so hungry.

They get hungry and have energy crashes and have to go eat. Meanwhile,

Sergei is snowboarding all day and he's never tired, and all this on two

oranges. The secret is that he is assimilating 30% while they are

assimilating only between .03 and .1%. Going back to Jim is an example, why

did the final 1% shift from eating 99% to 100% raw food make such a

difference in the assimilation rate? I gleaned the answer to this from the

Alcoholics Anonymous (AA) literature.

" Alcoholics are encouraged at AA meetings to get 100% sober.

If they return to the meeting and say they are 99% sober, because they

drink only one shot of vodka every other day, they will be told that they

are not sober. AA members have noticed a long time ago that quitting 99%

doesn't ever work. If someone wants to quit drinking he/she needs to go

" cold turkey " or 100%. This last 1%, no matter how small it is, will keep a

body adjusted to being a drinker.

" We can use this analogy for cooked food too. For example, has been

consuming cooked rice since childhood, his body has adjusted biochemically

and psychologically to this consumption. One day became aware that

white rice is not healthy for him. He decided to stop eating rice. As a

result 's body has developed strong cravings for cooked rice.

Cravings are biochemical and emotion expectations of the body. His body

has been adjusted to receive carbohydrates from cooked rice.

started to consume carbohydrates from raw corn, sprouted grains and

carrots. After two months 's body readjusted and his rice cravings

stopped. If would continue to eat rice even in tiny quantities, his

body readjustment would never be completed and would continue to

experience cravings for rice.

" Secondly, when we eat, say, a baked potato is there a mark on the potato

that says this is 1%, this is 10%? Do we always know when to stop? Also,

our parents taught us that we have to finish our food because there are

children in China that are starving to death. So we cannot just throw food

away, we have to finish it, even if it's more that 1%.

" And so, when we allow 1%, we leave the door open to indulge when we feel

like it. When we are depressed or hungry or angry or tired that's when we

overeat. That's when we indulge in eating cooked food, drinking alcohol,

smoking or taking drugs. Giving up the last 1% of cooked food in the diet

is closing the door on cooked food all together. When we close the door on

cooked food we close the door on temptation.

" When our family went on raw food 100% eight years ago, our dear friend

Judy also went on raw food. But she went on raw food only 95%. I suffered

for two months during my body's adjustment of going completely off cooked

food and eating only raw food. After two months, I was no longer attracted

to cooked food. I had lost my appetite for cooked food. I stopped paying

attention to restaurants or to the smells of food or coffee. I have lived

for three years in Ashland, Oregon and I don't even know the name of one

restaurant. I know three health food stores and I know a juice bar. I don't

pay attention to anything else. Cooked food looks like plastic to me,

inedible. That's how I feel. I am not tempted to eat cooked food because it

no longer looks like food to me.

" My friend, Judy, however, is still suffering. She stays on raw food for

weeks at a time, and then company will come to visit and she'll eat cooked

food again. She reports, " I stayed for two weeks on a 95% raw food diet and

then my aunt came to visit and she made a beautiful baked cake and I had to

try it. Then I started to eat more cooked food. I failed. I fell back. " She

has also said, " I was doing very well until Thanksgiving, and then I

decided I would take a break until after Thanksgiving. It took me until the

second week in February to reclaim my 95% raw food diet. " By keeping the

door to cooked food open, even 1%, my dear friend Judy is prolonging her

suffering.

" On 99% we are still addicted and we allow ourselves what we want, when we

want it. I have met many people who have achieved 99% raw food only to

return to completely cooked food months later. This tiny 1% will

inevitably lead us back to cooked food. What I'm trying to say is that

going cold turkey is much easier. Yes, you might have to suffer through

two months because every temptation will create suffering. But after two

months, life is easier.

" Take all temptations (cooked food, processed food, take out menus) out of

your house and don't go out to the restaurant, birthday parties and cooked

food potlucks for at least two months. Create a temptation free zone. The

easier way to become 100% raw is to make the change consciously. Do not

become a raw fooder until you feel completely ready.

" When you understand that cooked food is addictive, you want to stay on

100% raw food. Becoming a raw fooder without the necessary support is

hard. I know some people who understand raw food is good, and they became

raw fooders and they stayed as long as six months, but at certain times

they became hungry, or lonely, or depressed, or tired and they returned to

what is familiar to them, cooked food. "

____________________________

We hope you enjoyed these excerpts from 's latest book and will

want to order a copy for use in your life and others you care about. The

book is 167 pages long and enjoyable to read and apply.

Copies of the Book - " 12 Steps to Raw Food " , by Boutenko are

available for 15 .95 plus $4.00 S & H by email, or at the online bookshop -

http://www.healthfree.com/bookshop.htm

December 4, 2001

It is a healing temp. diet, NOT a long term maintenance diet. You will REALLY

hurt yourself long term