MANNA FROM NATURE'S KITCHEN
The
Jews, liberated at last from the Egyptian pharaoh's captivity, had been
seeking
the Promised Land for days without success. Desperate for nourishment, they turned
their eyes, and prayers, heavenwards. The Lord responded by manifesting manna,
a miracle food, for them to eat.
Today, in the 21st century, Christopher Hills, founder of the University
of Trees, believes that he has discovered the source of that heavenly
manna—spirulina.
Spirulina
is a highly nutritious form of plankton being hailed as a panacea
for various diseases and as the solution to the entire world's hunger
problems.
Nature seems to be abounding with wholesome comestibles just waiting
to be discovered. Another celebrated
nature food is
wheatgrass,
whose amazing
healing and nutritional characteristics were first
studied by Dr Ann Wigmore, founder of the Hippocrates
Health Institute
and a leading advocate of a natural food diet. Incidentally, she
too chose to describe wheatgrass as "God's manna" in her many books
devoted to this humble weed, like
The Wheatgrass Book (1985)
and
Be your own doctor: Let living food be your medicine
(1983).
What is the magic ingredient in turmeric (the
haldi no
Indian kitchen can positively do without) that has pharmaceutical giants hot on
its heels? It is apparently phytochemicals-highly concentrated biologically active
compounds, which are tissue-friendly antioxidants with potency a hundred times
stronger than that of vitamin E. Consequently, milk thistle and turmeric, rich
in phytochemicals and with an affinity for liver tissue, have a curative effect
on hepatitis, liver inflammation and cirrhosis.
If it is green, it has
to have chlorophyll, right? The little green cells' structure matches that of
the human hemoglobin cell. Consequently, chlorophyll binds with hemoglobin, the
oxygen carrying pigment in human blood, and replenishes it. So the next time you
encounter
palak ka saag or spinach, don't pass it up. Eat it!
MANNA FROM NATURE'S KITCHEN
The Jews, liberated at last from the Egyptian pharaoh's captivity, had been seeking the Promised Land for days without success. Desperate for nourishment, they turned their eyes, and prayers, heavenwards. The Lord responded by manifesting manna, a miracle food, for them to eat.
Today, in the 21st century, Christopher Hills, founder of the University of Trees, believes that he has discovered the source of that heavenly manna—spirulina. Spirulina is a highly nutritious form of plankton being hailed as a panacea for various diseases and as the solution to the entire world's hunger problems.
Nature seems to be abounding with wholesome comestibles just waiting to be discovered. Another celebrated nature food is wheatgrass, whose amazing healing and nutritional characteristics were first studied by Dr Ann Wigmore, founder of the Hippocrates Health Institute and a leading advocate of a natural food diet. Incidentally, she too chose to describe wheatgrass as "God's manna" in her many books devoted to this humble weed, like The Wheatgrass Book (1985) and Be your own doctor: Let living food be your medicine (1983).
What is the magic ingredient in turmeric (the haldi no Indian kitchen can positively do without) that has pharmaceutical giants hot on its heels? It is apparently phytochemicals-highly concentrated biologically active compounds, which are tissue-friendly antioxidants with potency a hundred times stronger than that of vitamin E. Consequently, milk thistle and turmeric, rich in phytochemicals and with an affinity for liver tissue, have a curative effect on hepatitis, liver inflammation and cirrhosis.
If it is green, it has to have chlorophyll, right? The little green cells' structure matches that of the human hemoglobin cell. Consequently, chlorophyll binds with hemoglobin, the oxygen carrying pigment in human blood, and replenishes it. So the next time you encounter palak ka saag or spinach, don't pass it up. Eat it!