Author's Note: The
terms "live" and "dead" may sound a little melodramatic, but I believe that they get the point
across without having to explain the rationale of each term in detail. In
addition, I found these terms to be very effective in making specific points
during my lectures and workshops. Also, these terms tie nicely into the book’s title and
the photograph on the front cover of the book.
“Live” food (pronounced l i v e as in "I'm alive") helps the body to heal, fight disease and stay alive. “Live” foods are primarily raw, unprocessed, lightly-cooked or partially processed foods that contain most of the seven nutrient factors. The term “live” does not necessarily mean that the food is alive, but it does contain the nutrients that keep the body alive. Coincidentally, these foods are connected with the prevention and reversal of many of the major systemic diseases and ailments.
“Dead” food inhibits the body from healing and leads to disease and early death. “Dead” food is man-made, processed food that lacks most of the seven nutrient factors. Coincidentally, these foods, along with a sedentary lifestyle, are connected with the development of many of the major systemic diseases such as heart disease, diabetes and cancer.For those familiar with proper nutrition, there should be no surprises with the following list and the detailed List of Super Foods further down on this web page.
vegetables such as spinach, asparagus, broccoli, Brussels sprouts, cabbage,
string beans, and celery are an excellent source of key vitamins and minerals such as Vitamin B-complex, Vitamin C, calcium, magnesium, and potassium, which help to address inflammation and insulin resistance within the cells.
Bright-colored vegetables such as carrots, peppers, sweet potatoes, pumpkin, winter squash, red onions, and eggplant provide similar vitamins, minerals, and antioxidants to help fight various diseases.
These vegetables, which should cover at least half of your plate, also contain fiber which slows down their absorption
helping to delay the emptying of the stomach and thereby smoothing out the
absorption of sugars into the blood.
Vegetables provide anti-diabetic and anti-cancer health benefits along with other health benefits for the heart, brain, liver, kidneys, pancreas, and other organs in the body.
Avocado is excellent for
diabetics because it contains monounsaturated fat, magnesium, potassium,
folate, antioxidants such as Vitamin E, and fiber, which helps to remove
cholesterol from the blood and improve bowel regularity and the health of the
Fruits such as apples, berries, cherries, grapefruit, and pears also
contain fiber to help slow down the absorption of the sugar. In addition, fruits provide antioxidants, vitamins, minerals, and other key nutrients that help to nourish and protect the cells from excessive oxidative damage.
Dietary fiber (insoluble and soluble) in vegetables, fruits, legumes, and some organic grains help to lower cholesterol, normalize blood glucose levels, and maintain bowel regularity. Insoluble fiber passes through the digestive tract relatively unchanged to keep us regular. Soluble fiber dissolves to form a soft gel that helps to lower our cholesterol and control blood sugar. Some familiar foods that contain soluble fiber (pectins, gums, and mucilages) include apples, apricots, citrus, oats, lentils, dried beans and peas.
Fiber-rich vegetable sources include broccoli, string beans, turnips, lima beans, Brussels sprouts, mushrooms, kale, collards, winter squash. Fiber-rich legume sources include black beans, garbanzo beans (chickpeas), kidney beans, lentils, pinto beans, split peas, navy beans, and yams. Fiber-rich nuts and seeds include almonds, cashews, chestnuts, filberts, flaxseeds, sesame seeds, sunflower seeds, walnuts. Fiber-rich fruits include avocados, dried figs, blackberries, prunes, raisins, apricots, apples (with skin), and pears (with skin). Other dietary fibers include inulin, oligofructose, and psyllium seed husk.
Note: Inulin belongs to a class of fibers known as fructans that is a special storage form of partly indigestible starch found in many root vegetables including onion and garlic. Inulin sails straight through our small intestine and becomes pet-food for the bacteria that inhabit our large intestine. Our bacteria love the stuff, chomping away furiously on it and converting it into gases and fatty acids (which we then absorb into our blood stream). Consequently, inulin acts as food (prebiotic) for the good bacteria in our gut. Food sources include asparagus, leek, onions, and garlic. Higher concentrations exist in herbs such as dandelion root, elecampane root and chicory root. But, avoid the man-made inulin found in processed foods such as bread, baked goods, and dairy products.
Sea vegetables (such as kelp/kombu, nori, wakame, and arame) are an excellent source of iodine and vitamin K, a very
good source of the B-vitamin folate, and magnesium, and a good source of
iron and calcium, and the B-vitamins riboflavin and pantothenic acid.
They also contain measurable amounts of vitamins C and E. Sea vegetables are well-researched as containing a variety of
anti-inflammatory and antioxidant compounds, which may help to prevent some cancers such as breast cancer and prostate cancer.
Marine alagae (chlorella, spirulina) is a true superfood that provides a plethora of vitamins, minerals, EFAs, antioxidants, etc. that help to strengthen the immune system and detoxify the body.
comes from whole raw vegetables and fruits, raw juices, grasses, and tap water
that has been filtered. Most tap water contains contaminants including
bacteria, viruses, parasites, dissolved metals, pesticides, herbicides, waste,
lead, asbestos fibers, fluoride, chlorine, and other chemicals. Of these, the
most contaminating to the body are the heavy metals and chemicals such as
pesticides, chlorine, and fluoride.
Chlorine, which is used by your municipal
water company to purify the water, is toxic to the thyroid and forms
carcinogens when it combines with organic materials in the water. Exposure to
chlorinated water (e.g. drinking, bathing, showering) may be linked with an
increase in bladder and rectal cancers in the U.S, based on research conducted
jointly at Harvard University and the Medical College of Wisconsin. There is
also evidence indicating that chlorine damages protein in the body and may
cause cells to mutate and cholesterol to oxidize. This disinfectant/bleach
dries your skin, causes damaged and brittle hair, burns your eyes, and can make
the following conditions worse: allergies, asthma, sinus conditions, diabetes,
and skin rashes.
Because of health issues associated with fluoride/fluorine (e.g. Alzheimer’s, autoimmune diseases), many European countries have either reduced or discontinued their use of fluoride in their water.
if the municipal water supplies were pure at the treatment facility, the water
has to travel through miles of pipes to reach your home, adding various
pollutants and toxins. Consequently, it is imperative that you purify your water
as best you can with one of three methods:
(1) Filtration, which
involves a carbon or ceramic filter that removes some contaminants, including
chlorine, some heavy metals, pesticides, and odors, but, may not remove
fluoride, which is difficult to remove.
(2) Reverse Osmosis, which
forces water first through a filter that removes sediment and then through a
super-fine second filter that screens out microorganisms, asbestos, toxic
chemicals and PCBs. Then, the water is passed through a reverse osmosis membrane
and, finally, an activated carbon filter to provide a very tasty and pure
(3) Distillation, which heats the water to steam to remove almost all contaminants, but the water may have a poor taste with possibly damaged molecules.
Benefit of Water:
Water helps to hydrate the cells to transport nutrients throughout the body. Also,
water is the medium that keeps tissues soft and permeable, helps to regulate body
temperature and helps to ensure proper bowel movement. And, because water is so
important to the proper functioning of all systems of the body, you want to
provide your body with filtered water only. Given that many diabetics are
dehydrated and have thick, sticky blood due to the high blood glucose levels,
drinking filtered water is a necessity.
But, do not get carried away with drinking too much water, which can cause frequent urination, depleting the body of important minerals such as magnesium and potassium. It is just as important to get water from the green, leafy and bright-colored vegetables and some fruits.
Lean protein foods include wild salmon, tuna, organic poultry (chicken, turkey without the skin), bison, venison, organic eggs (from free-range chickens), fermented soy, nuts and seeds. Lean protein foods, when properly digested, provide the necessary amino acids without
the high level of saturated fat, antibiotics and growth hormone that come from
conventional animal meat. This increases the body’s utilization of glucagon and
insulin causing a decrease in the production of insulin, which leads to less
fat storage and cholesterol production.
Health Benefits of Protein: These lean protein foods increase the
production of growth hormones, stimulating the production of testosterone and
muscle while burning fat. Some of these foods (beans, lentils, mushrooms) also
provide fiber, which helps to slow down the amount of glucose that enters the
bloodstream preventing a high rise in the blood glucose and insulin levels.
addition, the fermented foods such as sauerkraut, pickles, homemade yogurt, kombucha (fermented black tea), miso and tempeh (fermented soybeans) help to improve
the intestinal flora balance, build the immune system, absorb more nutrients, and generate new
nutrients including Omega-3 fatty acids, digestive aids and the trace mineral
GTF chromium. Wild salmon contains Omega-3 EFAs, high quality protein and the
Note: Fermented foods are some of the best chelators and are very potent detoxifiers, capable of drawing out a wide range of toxins and heavy metals.
(from the Mediterranean) contain Omega-3 EFAs, CoQ10, potassium, calcium, and,
being small fish, they contain very little mercury. Lean organic beef and wild
game provide the essential amino acids and conjugated linoleic acid (CLA),
which may help to metabolize fat.
Raw organic eggs from free-range chickens provide folic acid, choline and Omega-3 EFAs to help the cardiovascular system. Organic soy protein (with the isoflavones genestein and daidzein) can provide cardiovascular and anti-cancer health benefits, but soybeans, which contain hemaglutinins (that cause red blood cells to clump) and high levels of phytic acid, can increase the production of bad estrogen, leading to prostate and breast cancers.
Monounsaturated fat, which is considered to be the healthiest fat, contains
large amounts of monounsaturated fatty acids (MUFAs), which are predominantly
found in olive oil (73%) and macadamia nut oil (80%). Monounsaturated fat, which is not “saturated” with hydrogen, is
heart-healthy, and has none of the adverse effects associated with saturated
fats, trans fats or Omega-6 polyunsaturated vegetable oils. It is
more resistant to oxidation, a process that leads to cell and tissue damage in
Omega-3 polyunsaturated fat
is another healthy fat that is contained in flaxseed oil, hemp oil, pumpkin seeds,
walnuts and oily fish, such as wild salmon, sardines, tuna, mackerel, trout and
herring. Plant-based foods such as flaxseed, nuts,
and wheat germ contain one of the Omega-3 EFAs, alpha-linolenic acid (ALA).
crustaceans and oily fish such as wild salmon, tuna, sardines and mackerel
contains the other two common Omega-3 EFAs, eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA).
Other sources of Omega-3 EFAs include dark green vegetables such as seaweed, broccoli, spinach, kale; and, other green vegetables like spring greens, dark salad leaves, cabbage, Brussels sprouts, and parsley. Walnuts are the only nut that contains both monounsaturated fat and Omega-3 EFA.
Omega-6 polyunsaturated fat is contained in walnuts, sesame seeds, sunflower seeds, black currant seed oil, evening primrose oil and borage oil, which contain the Omega-6 EFAs, linoleic acid (LA) and gamma-linolenic acid (GLA) Use GLA to activate Omega-3 fatty-acids (via delta-6 saturase), ensuring absorption by the plasma cell membrane while inhibiting delta-5 desaturase (conversion to arachidonic acid).
Health Benefits of MUFAs and EFAS: Monounsaturated fatty acids (MUFAs) and
essential fatty acids (EFAs), especially the Omega-3 EFAs, are critical to
cardiovascular and mental health but cannot be made in the body. For this
reason, it is essential that we acquire these fats from vegetable and plant
MUFAs and EFAs are needed for heart and brain function, immune system
support, healing, growth and development, bone health, joint health, muscle
growth, stimulation of skin and hair growth, regulation of metabolism, control
of inflammation, fat burning, and maintenance of reproductive processes.
bring oxygen and vitamins to the tissues, repair cell membranes, keep cells
supple, generate electrical currents, are crucial to the electrical reactions
of cells, and are involved in generating the electric currents that maintain a
regular heartbeat. EFAs act as solvents to remove hardened fat and are crucial
for weight loss; and, appear to regulate chromosome stability.
EFAs contain anti-inflammatory properties and do not clog the arteries or make the blood thicker like the oil or fat from animals or dairy products. These EFA oils lubricate the joints and arteries and keep the blood thin, preventing ailments such as arthritis and high blood pressure. They are also typically high in Vitamin E, providing antioxidant protection.
Since fats make up sixty percent of the brain and the nerves that run every system in the body, the higher the quality of the fat in the food, the better the brain and nerves will function. The brain sends chemical messengers throughout the body, telling each organ how to work. An important group of these chemical messengers are the prostaglandins (so-called because they were originally discovered in the prostate gland). Prostaglandins initiate the body’s self-repair system. The body needs both Omega-3 and Omega-6 fats to manufacture healthy brain cells (the message senders) and prostaglandins (the messengers).
Specifically, the body uses the Omega-3 EFAs to make the beneficial Series 3 prostaglandins, which regulate platelet stickiness, arterial muscle tone, the inflammatory response, sodium excretion, and the immune function. All of these regulatory functions are reversing the fight or flight stress-related response in the body, so if the body is deficient in Omega-3 EFAs, it cannot wind down normally from the stress response, which may lead to anxiety, depression, or chronic fatigue – ailments that are prevalent in many diabetics.
Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are better obtained from marine life (crustaceans known as krill) and from cold water fish such as wild salmon, sardines and tuna. Fish oil has been proven in many clinical studies to provide numerous health benefits to the cardiovascular, neural, joint, gastrointestinal, brain, skin, ocular, and immune systems.
protects the cardiovascular system by promoting normal cholesterol and
triglyceride levels, increasing blood flow and enhancing immune function.
DHA specifically supports the cell membranes of the eyes, nerves and brain, which is 60% fat and predominantly DHA fat. Because ocean-raised wild salmon feed on smaller fish that eat EPA-and DHA-rich algae, they are an excellent source of the EPA and DHA oils. (But, farm-raised salmon, which are fed grain and other contaminants, do not contain much of these oils).
Flaxseed delivers the full
benefits of Omega-3 EFA (alpha linolenic acid), the Omega-6 and Omega-9 EFAs,
plus all of the fiber, protein, lignans, vitamins, minerals and amino acids,
which are important nutrients for overall good health. Lignans are a type of
natural plant chemical contained within the cell matrix of the flaxseed that
act as plant hormones. When bacteria in the digestive tract act on plant
lignans, these compounds are converted into potent, hormone-like substances,
known as a phytoestrogens.
Research findings have concluded that the chemical release of these phytoestrogens is able to block the action of certain cancer-causing substances associated with breast, colon and prostate cancers.
to seeds, many nuts also provide the
Omega-3 fats and quality fiber, which helps to slow down the body’s absorption
of the nut’s carbohydrate content.
But if you’re trying to curb the carbs, the
nut to avoid is the cashew. One ounce of cashews (about a handful) contains 9
grams of carbs, but only one gram of fiber. That’s 8 net carbs, and no other
nut comes close to that amount. The next highest in the carb category is the
pistachio with 5 net carbs. Most of the others have only two or three net
carbs. The pecan has the lowest number of carbs – 1 net carb per ounce.
If you want more calcium, almonds are a good source. They also deliver magnesium, which helps the absorption of calcium. If you need to boost Vitamin E and potassium, then, eat hazelnuts. Brazil nuts provide selenium and zinc. The peanut provides good amounts of niacin, folate, and Vitamin E, but avoid the salty, roasted versions.
the Omega-6 EFAs, most people obtain an excess of linoleic acid from various
foods. Linoleic acid can be converted to GLA,
which is beneficial to the cardiovascular and nervous systems; and helps to
increase absorption of Omega-3 EFAs.
But, the linoleic acid is not converted because of metabolic problems caused by diets rich in sugar, alcohol, or trans fats, as well as smoking, pollution, stress, aging, viral infections, and other illnesses such as diabetes. Consequently, it may be necessary to supplement with GLA-rich foods such as borage oil, black currant seed oil, or evening primrose oil.
(Some) Organic whole grains, such as amaranth, quinoa, kamut, barley, steel-cut oat, rice germ/bran, and alfalfa, provide vitamins such as the B-complex and Vitamin E; minerals such as
chromium, magnesium, zinc, selenium, iron; and, insoluble fiber such as
cellulose and hemicellulose.
However, grain products that are labeled
“multigrain”, “stone ground” or “whole wheat” are not necessarily whole
grain products – they are processed grains that cause glucose and insulin
spikes. Check the ingredients carefully and look for “whole grain” as the first
ingredient and at least 3 grams of fiber per serving/100 calories.
Please Note: We recommend that most diabetics avoid all grains for at least 6 months, or during the first 4 stages of the program.
Health Benefits: Once you have stabilized your blood glucose level, some organic whole grains may provide some benefits because of the insoluble fiber (roughage), which helps to increase stool bulk, speeds the passage of stools through the bowel, and may help to prevent bowel cancer, diverticulitis, and irritable bowel syndrome. Insoluble fiber is also important in suppressing hunger since, with fluids, it helps to provide a feeling of fullness.
To summarize, these 5
“live” super foods provide vital nutrients and exert less strain on the
gastrointestinal system and other organs because they contain
organically-active nutrients, good bacteria, antioxidants, fiber, amino acids,
essential oils, enzymes, vitamins, and minerals.
As a result, the body requires
less energy to “break down” live foods and has the necessary energy and raw
materials to strengthen the immune system and protect the body from oxidation,
toxicity, acidity, inflammation, infection and the various systemic diseases
such as heart disease, diabetes, and cancer.
And, if you already have one of these diseases, these nutrients help to perform other biochemical functions that facilitate healing and reversing the disease in your body.