Delicious Nutrition

THE BASIC DIET RULE:
EAT MORE OF THE GOOD STUFF, AND REDUCE
OR ELIMINATE THE BAD STUFF.

BASIC DIET RULE COROLLARY:
THE CLOSER TO ITS ORIGINAL NATURE
A FOOD IS, THE BETTER IT IS.

Bugs and microbes will end the shelf life of a food if they get into it, eat it, and multiply. Bacteria and bugs know what is and isn’t food. There is little in white flour, sugar, most commercial cereals or irradiated milk that would interest them. There is very little in these foods that would interest our body’s cells either!

Quick-Tip: Cross-contamination refers to passing bacteria and other harmful substances between items. Separate raw meats, poultry & seafood from other foods when shopping. Putting meat in plastic bags prevents them from dripping on other foods - reducing cross-contamination. Bacteria can also be  transferred by hands, counters, rags & utensils that are not cleaned properly after touching raw foods.

A RECENT STUDY WAS DONE AT THE FRED HUTCHINSON CANCER RESEARCH CENTER IN SEATTLE, WA.
OVER 1,000 MEN ATE 28 SERVINGS OF VEGETABLES EACH WEEK. THESE MEN HAD A 35% LOWER RISK OF PROSTATE CANCER.

Only 3-5 servings a week - that’s less than one a day!

Food-borne illness is a major health issue today. Between 6-8 million cases of food-borne illness and over 9,000 related deaths occur annually. Millions of illnesses and thousands of deaths in the U.S. can be traced to contaminated food. Illnesses from pathogenic bacteria appear to be increasing each year. The economic devastation of this disease is considerable, with an estimated $420 spent on direct medical costs and $7.3 billion attributed to lost productivity annually.

We are born with a limited ability to produce our own enzymes. It is like being born with an enzyme bank account that has the capability to last our entire lifetime. However, our enzyme "balance" depends on how often and how large our withdrawals are. Our balance affects the level of health we enjoy. It may also affect our life span. Constantly writing checks from our enzyme account affects the level of health we enjoy. It may also affect our life span. Constantly writing checks from our enzyme account, without making deposits, puts our body in an enzyme deficit, which eventually causes problems in the body. Those who write many enzyme checks, yet make only a few deposits, will likely end up with degenerative or other diseases. Enzyme deposits can come from our food, but foods that are processed for a longer shelf-life are nutritionally dead. As for maintaining our enzyme reserves, the more raw foods you eat, the larger your enzyme account will be!

With all the talk of a bad economy, high gas prices, food shortages and wide-spread disease, maybe it’s time to ask yourself: “In an emergency, could I live on what I currently have stored in my home?” The foundation of a good emergency preparation program is a 90-day supply of money, water & life-sustaining foods that store well.

Financial: Establish a financial reserve by saving a little money each week. Gradually build your financial storage; use it for emergencies only. Save a little money regularly and you’ll be surprised how much accumulates over time.

Water: For emergency circumstances in which the water supply may be polluted or disrupted, store extra water in sturdy, leak-proof, break-resistant containers. Keep the stored water containers away from heat sources and direct sunlight.

Food: Store extra foods that are part of your normal diet. Buy extras when you go to the store until you have an extra 1- week supply. Gradually increase your storage until it’s sufficient for 3 months. Rotate the items regularly to avoid spoilage. Include things like wheat, rice and beans. When properly packaged and stored in a cool, dry place, these items can last many years.

Quick-Tip: The kitchen sink drain, disposal and connecting pipe need to be sanitized, yet are usually overlooked. Food particles get trapped in the drain or disposal and that moist environment is ideal for bacteria growth. Periodically, mix 1 teaspoon of bleach in 1 quart of water and pour it down the sink. Also, keep towels and sponges clean. They are a breeding ground for bacteria when they are wet.

ARE YOU LOOKING FOR A GREAT ENZYME PRODUCT? WE OFFERS CLEANZYME, A TRULY INDISPENSABLE PRODUCT! IT IS DESIGNED TO END THE ROOT CAUSE OF DISEASE BY ENSURING A BALANCED, ADEQUATE SUPPLY OF ENZYMES. IT NOT ONLY PROVIDES AN ARRAY OF ENZYMES, BUT IT ALSO SUPPORTS INTERNAL CLEANSING. THIS COMBINATION CREATES A PHENOMENAL PRODUCT FOR OVERALL HEALTH.

“Putting together a blend of isolated enzymes and nutrients is about the trickiest thing man can attempt to do. It has literally taken 60 years to come up with Cleansing Enzymes -through a combination of study and real world application.” ~Dr. Kellas

Be creative and enjoy the delicious nutrition of Seven Essentials!

FROZEN VEGGIES GET A BAD RAP! A RECENT STUDY FOUND THAT THE VITAMIN C CONTENT OF FRESH BROCCOLI PLUMMETED 56% IN 7 DAYS. HOWEVER, WHEN FROZEN AT 0º F, THE VITAMIN C CONTENT DROPPED ONLY 10% IN A YEAR. ALSO, LEVELS OF ANTHOCYANINS (DISEASE FIGHTING ANTIOXIDANTS) AND SOME MINERALS (LIKE POTASSIUM WHICH HELPS CONTROL BLOOD PRESSURE) ACTUALLY INCREASED AFTER FREEZING. LOOK FOR FROZEN VEGGIES WITH NO ADDITIVES, PRESERVATIVES & SAUCES–JUST THE VEGGIE .

Quick-Tip: A can that is dented, rusty or bulging is an unsafe thing! A bulging can is a sign that the contents are spoiled. Food from a bulging can is never safe – even if it has been cooked. A good safety rule to follow is: “When in doubt… Throw it out!” Consequences of a food-borne illness are never worth the money you might save by trying to salvage the item.

That’s why we've developed the most comprehensive, bioavailable wholefood nutritional supplement found anywhere in the world. Dr. Kellas has said that if you go into a cave for 30 days, with only water & Seven Essentials, you will come out alive and healthy!

•• Seven Essentials is a whole food – completely safe for adults and children.

•• Seven Essentials is a concentrated super-food, that will not create or worsen health issues.

•• Seven Essentials will not interfere with medications.

•• Seven Essentials contains RiSoTriene , the most nutritious whole food source in the world.

•• Seven Essentials, along with Kona Deep Sea Minerals, will provide ALL the minerals and vitamins the body requires.

•• Seven Essentials and RiSoTriene are great products to keep in your emergency food storage.

Shelf Storage: Store food in the coolest cabinets, farthest away from appliances that produce heat. Warm and humid climates shorten the shelf-life of foods. Buy only what you can use within the time recommended for each product. Date packages that are not date coded, and use the oldest first. Buy packaged food in fresh-looking packages. Dusty cans or torn labels may indicate old stock.  Carefully check, and do not purchase, cans with leakage, rust, dents or bulging.

Refrigerator Storage: Check the temperature in a home refrigerator with refrigerator thermometer. If the temperature is above 40°F then lower it. Frequently opening the door, especially on warm humid days, raises the temperature in the fridge. Use food stored in the refrigerator quickly; don't depend on maximum storage time. Remove spoiled foods immediately to prevent decay from spreading.

Freezer Storage: Use a chest freezer. The freezer of a home refrigerator is not made to cool to 0°F, which is necessary for prolonged storage. If foods are  not dated, then write the date on them before freezing. Put foods in moisture-vapor-proof packages or freezer containers. Freezer burn is caused by holes in packaging. Select frozen foods just before checking out and only buy foods that are frozen solid. Keep an inventory of freezer contents.

Frozen Foods Confusion! Thousands of people call the USDA Hotline yearly because they aren't sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food.

What Can You Freeze? You can freeze almost any food. There are some exceptions, such as canned foods or eggs in shells. Some foods, like mayonnaise, cream sauce and lettuce, just don't freeze well.

Is Frozen Food Safe? Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food-borne illness.

Does Freezing Destroy Bacteria? Freezing to 0° F inactivates microbes in food, such as bacteria, yeasts and molds. Once thawed, however, the microbes can become active again, growing at about the same rate as microorganisms on fresh foods, causing food-borne illness. Cooking will destroy parasites, but remember to handle thawed items just like you would perishable foods.

Freshness & Quality: Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.

Nutrient Retention: The freezing process itself does not destroy nutrients. In fact, there is very little change in nutrient value during freezer storage. Keeping foods frozen longer that their allotted time is not dangerous, but flavors and textures will deteriorate.

Enzymes: Every living organism uses enzymes as part of its normal life cycle, including fruits & veggies.  Enzymes in animals, fruits and vegetables promote chemical reactions like ripening, and ultimately to deterioration and decay. Freezing slows enzyme activity, but doesn’t stop chemical reactions.

Safe Defrosting: Never defrost foods on the counter, in a sink or outdoors. The best method is to plan ahead for slow, safe thawing in the refrigerator. Small items can defrost overnight. Large items take longer, about 1 day for each 5 pounds. For faster defrosting, put food in a plastic leak proof bag and immerse in cold water. If the bag leaks, bacteria from the surrounding environment could affect the food. Change the water every 30 minutes. After thawing, cook immediately.