Raw Foods are straight from Nature – full of nutrition, fibre, water and taste.
Some Questions and Answers on RAW FOODS
What is raw or uncooked food?
Any natural food item which is not cooked or processed by heat can be called raw (or uncooked) food. This includes fruits, nuts, seeds, vegetables, sprouted grains, cereals either in their natural form with minimal processing like cutting, grating or making juices.
Isn’t cooking an important part of modern society?
Yes, man has made it so, without realising that cooking food is an unnatural and destructive process. Different cooking methods destroy the food to varying degrees. If you were to have raw food and juices, then all the nutrients are preserved. The body directly absorbs and assimilates such food very quickly. Such food is very high in pranic energy also.
There’s disadvantages in cooking?
Yes, of course! There are several disadvantages.
Of the various forms of cooking, steaming or boiling seem to be the least harmful. Boiling should be done in minimal of water and the water retained and used. Pressure cooking should be done only for optimum time.
Deep frying is the worst form of cooking, as it renders the food almost indigestible.
Modern equipment like inframatic or microwave oven are best avoided. The reason is that they heat up food by setting the molecules of food into vibration. Even after you remove the food from the oven, this process continues for some time. This is likely to damage our gastrointestinal lining, leading to diseases.
However, to cure such diseases requires a whole new approach to life. Patients are therefore advised to seek help from qualified and competent persons.
Changing one’s lifestyle, is just the beginning, including how you cook!
Milk
It has calcium & is known as a complete food. Should we drink milk? This is another peculiar characteristic of man. No other animal drinks milk after infancy, neither does it drink milk of other animals. Whereas man continues to drink cow, buffalo or goat’s milk even after infancy.
The nature of the calcium present in milk is such that is not absorbed by the body. Every time you drink milk or eat meat, your body. Every time you drink milk or eat meat, your body loses calcium regardless of how much calcium you take in. This can result in a decrease in bone density, thus leading to a fatal disease called “osteoporosis”.
So why avoid milk?
After the age of 4 years, he human system is incapable of fully digesting milk. The enzyme renin which helps in the digestion of milk is present only in chidren between the ages of upto 4. Thus adlts will find difficlt to digest milk, and it will create mucus. In England, milk is called “mucus”. Hence people with any problem related to the lungs or sineses should stop having milk and milk products. They will find instant relief. Curd and butter milk are a bit easier to digest than milk.
Over 95% of people are lactose intolerant. Milk contains mainly lactose sguar. Thus drinking milk can lead to alor even diarrhoea. Modern doctors relise these facts. They recomment sprouts and soya-milk as the vegetable souce of calcium, which is vital for the body.
What is Pranic energy?
Prana shakti or Pranic energy is the universal life-force present in all living things. It is present in varying degrees in the plant kingdom and in raw food.
Are all raw foods good to eat?
No, not necessarily so. Even amongst the raw and natural food, there are different categories as follows:
– Positive prana food: This type of food is abundant in pranic energy vital to the body. All the fruits, nuts, sprouts, greens and most of the vegetables come under this category. Amongst the vegetables, ash gourd is highest in its prana content. Pepper is also high in prana.
– Zero prana food: This type of food does not give any pranic energy to the body. Potatoes and tomatoes come under this category.
– Negative prana foods: This type of food takes away the pranic energy of the body instead of giving energy. It means that they activate the wrong energy channels in the body. The metabolism is incorrect and therefore they deplete the pranic energy. Most of them are nervous stimulants and are known as aphrodisiacs.
The list of negative food (descending order) is non-vegetarian food, fried food, garlic, onion, chilies, asafetida (hing) and bridals.
Other non-food negative prana items are mind altering “drugs, intoxicants like alcohol, stimulants like tobacco, cigarette, coffee, tea and antibiotics.
Negative-prana category includes items used in medicine. How is this discrepency explained?
Nature has provided unique properties in plants and herbs. Certain items may have medicinal value in certain conditions. However, the same should not be used regularly or as a food item. Or else they become an addiction.
For example, we all know that garlic has some medicinal properties, which can prevent heart-trouble. As people get used to its taste, they over-use it as a food item and justify the use. More over, eating proper raw food can itself prevent disease.
Is meat part of man’s natural diet?
No, physiologically our body has been designed for a vegetarian diet. We differ greatly from other carnivores (flesh eating animals).
Please explain the significance of the listed differences between man and carnivores.
It means that man cannot digest meat properly due to the limitations of the body. Man’s intestines are very long and meat will stay inside for a longer time and thus putrify. Man is provided with many molars which are to be used for grinding the fruits and vegetables. Only due to cooking, man is able to soften meat and thus eat it.
The saliva of man contains ptyalin. Ptyalin is an enzyme which digests carbohydrates, present in vegetables and fruits. Meat contains protein and fats, and thus the saliva of carnivores lack ptyalin.
Ecologically and economically, meat is very costly. To produce one meal of meat, it requires 30 times more land than it requires to produce one vegetarian meal. In other words, if a person is having a non-vegetarian meal, he/she is depriving 30 of his/her fellow beings of their food. What a waste!
Man should consider these facts and go back to nature. This will restore health and happiness to one and all.
Disadvantages of cooking!
Cooking destroys prani energy:
Pranic energy is the vital energy or the life-force which energises the living beings. During the process of cooking, a major part of the vital energy is destroyed.
Natural enzymes are destroyed:
Natural food contains several natural enzymes which help the body to digest food easily and quickly. The enzymes are very thermolabile. The rise in temperature during cooking destroys these useful enzymes. As cooked food contains almost no useful enzymes, the body will take longer time to digest. The body is required to device alternate process of digestion. This is stressful to the whole system.
Vitamins are mostly destroyed:
Depending on the degree and duration of cooking, the vitamins are either completely or partially destroyed; vitamin C is particularly heat sensitive. At a temperature above 50 degrees Celsius, it is completely destroyed. Thus cooking increases the chances of vitamin-deficiency and its related symptoms.
Cooked food enhances bacterial growth and toxins:
As cooked food is retained for digestion by the body for a longer time, it becomes a good media for harmful bacteria to grow, multiply and produce toxins.
More quantity required:
Cooked food is low in quality (as prani energy is less). To compensate for this, one is required to eat more quantity of cooked food. It is estimated that man eats almost four times the quantity of cooked food compared to what is necessary if one were to have only raw natural food.
All the above disadvantages are avoided by eating raw food!
Should I start eating raw food from today?
Oh yes! you can start right now. The only thing you have to keep in mind is to shift gradually from eating cooked foods to raw foods. This way you can sustain the change for a longer period of time.
If for two days you have only raw food and switch over to cooked food for the next two days, the digestive system cannot adjust and is not good for health.
How much quantity of raw food should we eat?
Normally, healthy people should have about 50-70% of their total daily food intake as raw food. For someone who is not used to eating raw food, we recommend the following schedule:
(i) First two days, have about 20% of your daily food intake in the form of raw food. Subsequently go on increasing 10% every day.
(ii) By this method, you can be on 50% of raw foods within 5 days. Continue having 50-70% raw food as part of your daily routine.
(iii) Once or twice in a month, you can do a “raw food fast” ie. have 100% raw food or juices for the whole day. This way, the system gets rests and is also cleansed
(iv) Do some light exercises along with this schedule. This will help you utilize the energy.
Will the raw food make me weak or thin? Are there any side-effects?
No, in fact you can be strong and healthy. Initially, a few people may have diarrhoea or constipation. But this is only a sign of the body releasing toxins or adjusting to the “new” type of food.
What about my taste-buds? Will they not suffer at this rate?
You can make very delicious mouth-watering dishes with raw food as well.
Right now, due to abuse of spices and cooked food, the taste buds have become insensitive. So initially, some people may experience eating raw food as similar to hewing grass! As you continue to eat raw food, your taste-buds will also grow more sensitive. Then only you will discover the subtle sweetness and mellow taste of raw food.
Doctors & nutritionists mention the acid-alkaline balance of food. What does that mean?
The human body consists of various organs and parts which in turn consist of tissues and cells. These tissues and cells consist of 16 chemical elements. The balance of these chemical elements in the body is very vital for maintaining good health. This is known as the acid-alkaline balance.
All foods, after their absorption in the body, leave behind either an acidic or an alkaline residue. The normal body chemistry is approximately 20% acidic and 80% alkaline. This is the acid-alkaline balance for optimum health and well being.
Whenever the alkalinity of the blood reduces even slightly acids start accumulating in the tissues. This condition is known as acidosis or hypo-alkalinity of blood.
Most diseases including indigestion, headache, nervous disorders, rheumatism, blood pressure, skin disorders etc are because of acidosis.
What is the main cause of acidosis?
The main cause of acidosis is a faulty diet. When the diet consists of too many acid-forming food and these acid are not properly eliminated though the lungs, kidneys and bowels alkalinity of blood reduces and acidosis increases.
The other causes of acidosis are depletion of alkali reserve due to diarrhoea, dysentery, cholera etc., accumulation of acetone bodies resulting from starvation, vomiting and diabetes.
How does one prevent acidosis?
Acidosis can be prevented by maintaining a proper balance between the acid and alkaline food in the diet. This food leaves an alkaline residue and increases the alkalinity of the blood, while the food which leaves an acidic residue reduces the alkalinity of the blood. Thus our daily diet should have 20% of acid producing food and 80% of alkaline producing food.
The effect of food-stuff upon the alkalinity of blood depends upon the residue they leave behind after undergoing oxidation in the body. It does not depend upon taste, eg. lime and citrus fruits taste acidic but after being absorbed in the body they leave an alkaline residue.
The following chart shows the common food with acid and alkaline residues.
FOOD WHICH LEAVES AN ALKALINE RESIDUE INCLUDE:
Almonds; apples; apricots; banana (ripe); beet; cabbage; carrot; cauliflower; coconut; cottage cheese; cucumber; dates; figs; grapes; limes; lettuce; melons; milk; oranges; peaches; pears; pineapple; potato; pumpkin; radish; raisins; spinach; soybean; tomato; turnip
FOOD HIGH IN ACID RESIDUE INCLUDE:
Meat; sea-food; eggs; banana (unripe); tea; coffee
FOOD MODERATE ON ACID RESIDUE INCLUDE:
Nuts (except almonds); rice; beans; cereals and grains; bread; biscuits; pastries; plums; prunes; sugar
“For imparting vitality and building up resistance to disease, raw juices have
no equal and should be part of the daily diet of young and old alike.” LAWRENCE ARMSTRONG – Famous Australian Food Scientist
The value of a fruit diet cannot be underestimated especially in sickness,
ill-health or whenever the body is filled with toxins.
ALKALINE & ACID FORMING FOODS
Human blood pH should be slightly alkaline ( 7.35 – 7.45 ).
Below or above this range means symptoms and disease.
A pH of 7.0 is neutral.
A pH below 7.0 is acidic.
A pH above 7.0 is alkaline.
The pH scale is from 0 – 14
0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.
An acidic balance will: decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweeteners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, or Aspartame, which are poison and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
Shifting Your pH Toward Alkaline
The chart below is for those trying to “adjust” their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body’s pH level falls. Balance is Key.
ALKALINE FOODS ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas Kale
Kohlrabi
Lettuce Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens
ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame
ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon
ALKALIZING PROTEIN
Almonds
Chestnuts
Millet Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder
ALKALIZING SWEETENERS
Stevia
ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all) Miso
Mustard
Sea Salt
Tamari
ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices
ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9 Potassium: pH 14
Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.
Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.
ACIDIC FOODS ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash
ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries Currants
Plums**
Prunes**
ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat
ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans
ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed Ice Cream
Ice Milk
ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts Pecans
Tahini
Walnuts
ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison
ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil
ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar
ACIDIFYING ALCOHOL
Beer
Hard Liquor Spirits
Wine
ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard Pepper
Soft Drinks
Vinegar
ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic Herbicides
Pesticides
Tobacco
ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4
** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.
Ranked Foods: Alkaline to Acidic Highly Alkaline
Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Extremely Alkaline
Lemons, watermelon.
Alkaline
Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress, asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Moderately Alkaline
Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable), apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider), apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline
Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline
Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice), chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes), ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Neutral
Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Very Low Acid
Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
Low Acid
Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acidic
Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized), molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic), nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Extremely Acidic
Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb, liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).
Highly Acid
Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.
Some Questions on RAW FACTS
What is raw or uncooked food?
Any natural food item which is not cooked or processed
by heat can be called raw (or uncooked) food. This includes fruits, nuts, seeds,
vegetables, sprouted grains, cereals either in their natural form with minimal
processing like cutting, grating or making juices.
Isn’t cooking an important part of modern
society?
Yes, man has made it so, without realising that cooking
food is an unnatural and destructive process. Different cooking methods destroy
the food to varying degrees. If you were to have raw food and juices, then all
the nutrients are preserved. The body directly absorbs and assimilates such food
very quickly. Such food is very high in pranic energy
also.
There’s disadvantages in
cooking?
Yes, of course! There are several
disadvantages.
Of the various forms of cooking, steaming or boiling seem to
be the least harmful. Boiling should be done in minimal of water and the water
retained and used. Pressure cooking should be done only for optimum time. Deep
frying is the worst form of cooking, as it renders the food almost indigestible.
Modern equipment like inframatic or microwave oven are best avoided. The
reason is that they heat up food by setting the molecules of food into
vibration. Even after you remove the food from the oven, this process continues
for some time. This is likely to damage our gastrointestinal lining, leading to
diseases.
However, to cure such diseases requires a whole new approach to
life. Patients are therefore advised to seek help from qualified and competent
persons.
Changing one’s lifestyle, is just the beginning, including how you
cook!
Milk – it has calcium & is known as
a complete food. Should we drink milk?
This is another
peculiar characteristic of man. No other animal drinks milk after infancy,
neither does it drink milk of other animals. Whereas man continues to drink cow,
buffalo or goat’s milk even after infancy.
The nature of the calcium present
in milk is such that is not absorbed by the body. Every time you drink milk or
eat meat, your body. Every time you drink milk or eat meat, your body loses
calcium regardless of how much calcium you take in. This can result in a
decrease in bone density, thus leading to a fatal disease called
“osteoporosis”.
So why avoid
milk?
After the age of 4 years, he human system is incapable of
fully digesting milk. The enzyme renin which helps in the digestion of milk is
present only in chidren between the ages of upto 4. Thus adlts will find
difficlt to digest milk, and it will create mucus. In England, milk is called
“mucus”. Hence people with any problem related to the lungs or sineses should
stop having milk and milk products. They will find instant relief. Curd and
butter milk are a bit easier to digest than milk.
Over 95% of people are
lactose intolerant. Milk contains mainly lactose sguar. Thus drinking milk can
lead to alor even diarrhoea. Modern doctors relise these facts. They recomment
sprouts and soya-milk as the vegetable souce of calcium, which is vital for the
body.
What is Pranic energy?
Prana shakti or Pranic energy is the universal life-force
present in all living things. It is present in varying degrees in the plant
kingdom and in raw food.
Are all raw foods
good to eat?
No, not necessarily so. Even amongst the
raw and natural food, there are different categories as follows:
Positive prana food: This type of food is abundant in
pranic energy vital to the body. All the fruits, nuts, sprouts, greens and most
of the vegetables come under this category. Amongst the vegetables, ash gourd is
highest in its prana content. Pepper is also high in prana.
Zero
prana food: This type of food does not give any pranic energy to the
body. Potatoes and tomatoes come under this category.
Negative prana
foods: This type of food takes away the pranic energy of the body
instead of giving energy. It means that they activate the wrong energy channels
in the body. The metabolism is incorrect and therefore they deplete the pranic
energy. Most of them are nervous stimulants and are known as
aphrodisiacs.
The list of negative food (descending order) is non-vegetarian
food, fried food, garlic, onion, chilies, asafetida (hing) and bridals.
Other
non-food negative prana items are mind altering “drugs, intoxicants like
alcohol, stimulants like tobacco, cigarette, coffee, tea and
antibiotics.
Negative-prana category includes items
used in medicine. How is this discrepency explained?
Nature has provided unique properties in plants and herbs.
Certain items may have medicinal value in certain conditions. However, the same
should not be used regularly or as a food item. Or else they become an
addiction.
For example, we all know that garlic has some medicinal
properties, which can prevent heart-trouble. As people get used to its taste,
they over-use it as a food item and justify the use. More over, eating proper
raw food can itself prevent disease.
Is meat part
of man’s natural diet?
No, physiologically our body
has been designed for a vegetarian diet. We differ greatly from other carnivores
(flesh eating animals).
Please explain the
significance of the listed differences between man and carnivores.
It means that man cannot digest meat properly due to the
limitations of the body. Man’s intestines are very long and meat will stay
inside for a longer time and thus putrify. Man is provided with many molars
which are to be used for grinding the fruits and vegetables. Only due to
cooking, man is able to soften meat and thus eat it.
The saliva of man
contains ptyalin. Ptyalin is an enzyme which digests carbohydrates, present in
vegetables and fruits. Meat contains protein and fats, and thus the saliva of
carnivores lack ptyalin.
Ecologically and economically, meat is very costly.
To produce one meal of meat, it requires 30 times more land than it requires to
produce one vegetarian meal. In other words, if a person is having a
non-vegetarian meal, he/she is depriving 30 of his/her fellow beings of their
food. What a waste!
Man should consider these facts and go back to nature.
This will restore health and happiness to one and
all.
Disadvantages of cooking!
Cooking destroys prani energy:
Pranic
energy is the vital energy or the life-force which energises the living beings.
During the process of cooking, a major part of the vital energy is destroyed.
Natural enzymes are destroyed:
Natural food contains
several natural enzymes which help the body to digest food easily and quickly.
The enzymes are very thermolabile. The rise in temperature during cooking
destroys these useful enzymes. As cooked food contains almost no useful enzymes,
the body will take longer time to digest. The body is required to device
alternate process of digestion. This is stressful to the whole system.
Vitamins are mostly destroyed:
Depending on the degree
and duration of cooking, the vitamins are either completely or partially
destroyed; vitamin C is particularly heat sensitive. At a temperature above 50
degrees Celsius, it is completely destroyed. Thus cooking increases the chances
of vitamin-deficiency and its related symptoms.
Cooked food enhances
bacterial growth and toxins:
As cooked food is retained for
digestion by the body for a longer time, it becomes a good media for harmful
bacteria to grow, multiply and produce toxins.
More quantity
required:
Cooked food is low in quality (as prani energy is less).
To compensate for this, one is required to eat more quantity of cooked food. It
is estimated that man eats almost four times the quantity of cooked food
compared to what is necessary if one were to have only raw natural
food.
All the above disadvantages are avoided by eating raw
food!
Should I start eating raw food
from today?
Oh yes! you can start right now. The only
thing you have to keep in mind is to shift gradually from eating cooked foods to
raw foods. This way you can sustain the change for a longer period of time.
If for two days you have only raw food and switch over to cooked food for
the next two days, the digestive system cannot adjust and is not good for
health.
How much quantity of raw food should
we eat?
Normally, healthy people should have about
50-70% of their total daily food intake as raw food. For someone who is not used
to eating raw food, we recommend the following schedule:
(i) First two days,
have about 20% of your daily food intake in the form of raw food. Subsequently
go on increasing 10% every day.
(ii) By this method, you can be on 50% of raw
foods within 5 days. Continue having 50-70% raw food as part of your daily
routine.
(iii) Once or twice in a month, you can do a “raw food fast” ie.
have 100% raw food or juices for the whole day. This way, the system gets rests
and is also cleansed
(iv) Do some light exercises along with this schedule.
This will help you utilize the energy.
Will the raw food make me weak or thin? Are there any side-effects?
No, in fact you can be strong and healthy. Initially, a few
people may have diarrhoea or constipation. But this is only a sign of the body
releasing toxins or adjusting to the “new” type of food.
What about my taste-buds? Will they not
suffer at this rate?
You can make very delicious
mouth-watering dishes with raw food as well.
Right now, due to abuse of
spices and cooked food, the taste buds have become insensitive. So initially,
some people may experience eating raw food as similar to hewing grass! As you
continue to eat raw food, your taste-buds will also grow more sensitive. Then
only you will discover the subtle sweetness and mellow taste of raw food.
Doctors & nutritionists mention the
acid-alkaline balance of food. What does that mean?
The human body consists of various organs and parts which in
turn consist of tissues and cells. These tissues and cells consist of 16
chemical elements. The balance of these chemical elements in the body is very
vital for maintaining good health. This is known as the acid-alkaline balance.
All foods, after their absorption in the body, leave behind either an acidic
or an alkaline residue. The normal body chemistry is approximately 20% acidic
and 80% alkaline. This is the acid-alkaline balance for optimum health and well
being.
Whenever the alkalinity of the blood reduces even slightly acids start
accumulating in the tissues. This condition is known as acidosis or
hypo-alkalinity of blood.
Most diseases including indigestion, headache,
nervous disorders, rheumatism, blood pressure, skin disorders etc are because of
acidosis.
What is the main cause of
acidosis?
The main cause of acidosis is a faulty diet.
When the diet consists of too many acid-forming food and these acid are not
properly eliminated though the lungs, kidneys and bowels alkalinity of blood
reduces and acidosis increases.
The other causes of acidosis are depletion
of alkali reserve due to diarrhoea, dysentery, cholera etc., accumulation of
acetone bodies resulting from starvation, vomiting and diabetes.
How dos one prevent
acidosis?
Acidosis can be prevented by maintaining a
proper balance between the acid and alkaline food in the diet. This food leaves
an alkaline residue and increases the alkalinity of the blood, while the food
which leaves an acidic residue reduces the alkalinity of the blood. Thus our
daily diet should have 20% of acid producing food and 80% of alkaline producing
food.
The effect of food-stuff upon the alkalinity of blood depends upon the
residue they leave behind after undergoing oxidation in the body. It does not
depend upon taste, eg. lime and citrus fruits taste acidic but after being
absorbed in the body they leave an alkaline residue.
The following chart
shows the common food with acid and alkaline residues.
FOOD WHICH LEAVES AN ALKALINE RESIDUE INCLUDE:
Almonds; apples; apricots; banana (ripe); beet;
cabbage; carrot; cauliflower; coconut; cottage cheese; cucumber; dates; figs;
grapes; limes; lettuce; melons; milk; oranges; peaches; pears; pineapple;
potato; pumpkin; radish; raisins; spinach; soybean; tomato;
turnip
FOOD HIGH IN ACID RESIDUE INCLUDE:
Meat; sea-food; eggs; banana (unripe); tea;
coffee
FOOD MODERATE ON ACID RESIDUE INCLUDE:
Nuts (except almonds); rice; beans; cereals and
grains; bread; biscuits; pastries; plums; prunes;
sugar
For imparting vitality and
building up resistance to disease, raw juices have
no equal and should be
part of the daily diet of young and old alike.” LAWRENCE ARMSTRONG – Famous
Australian Food Scientist
The value of a fruit diet cannot be underestimated
especially in sickness,
ill-health or whenever the body is filled with
toxins.
ACIDITY: ashgourd,
orange, beetroot, apple and cucumber
ACNE: peaches,
pineapple, grape fruit, grapes, pears, cucumber, carrot, apple and all fruits
containing niacin and vitamins A and E.
ALCOHOLISM:
apple, celery, orange are the best. All other fruit and vegetables juices are
good too.
ALLERGIES: carrot, grapes and all other
fruits. Adequate intake of vitamins C, E and in certain cases vitamin Bs is
recommended.
ANEMIA: beetroot, cabbage, carrot, celery,
tomato, spinach, apple, cherries, berries, pomegranate, grapes, raisins, figs,
dates, peaches; vitamin B12 is a must for prevention and cure of anemia. The
whole range of vitamin B & C is also vital.
APPENDICITIS: Carrot juice in combination with beetroot
and cucumber juice is very good. Fenugreek seeds tea. Other fresh fruits and
green leafy vegetables. Well-balanced diet of seeds, nuts, grains, fruits and
vegetables.
ARTERIOSCLEROSIS: Grape fruit, pineapple,
lemon, carrot and juices of green leafy vegetables. Vitamin C is very helpful
too. Diet of seeds, nuts, grains and plenty of raw vegetables and fruits.
ARTHRITIS: juices extracted from green leafy
vegetables, spinach mixed with carrot, celery and beetroot. Fresh pineapple and
lime juice, Fresh potato juice mixed 1:1 with water in the morning is also
beneficial.
ASTHMA: honey, carrot, spinach, celery,
raisins, apricot, pineapple, lemon, orange, pears or peaches. Avoid banana and
jack-fruit.
BACK-ACHE: Salad of raw vegetables; tomato,
carrot, cabbage, cucumber, radish, lettuce and all fruits, except banana.
Protein, vitamins C & D, calcium and phosphorous are also helpful.
BRONCHITIS: juice of orange (in warm water especially
when attack is acute). All fruits are good except jack-fruit and banana.
BILIOUSNESS: celery, apple, tomato, carrot, parsley,
lemon, raspberry, or plum juices are helpful.
BOILS &
CARBUNCLES : carrot and spinach, carrot and cucumber,
orange,grape-fruit, spinach, turnip juices are recommended.
CANCER: carrot, grapes, raisins. Complete 100% carrot
or grape juice diet is highly recommended and claims to cure cancer completely.
Johanna Brandt in her book “The grape cure” describes how grapes cure her
complete of her nine-year battle with cancer.
CATARACT:
orange juice with water. Grapes and all seasonal fruits. Sesame is particularly
useful. Vitamins B, C, D, E are particularly helpful.
CIRRHOSIS
OF THE LIVER: beetroot, lemon, papaya, grapes, apple, pears, grape
fruit, orange, pineapple, peaches. Use of salt should be restricted.
COLITIS: carrot juice is the best. Pears, pineapple,
papaya, ripe banana and raw cabbage are also good. Citrus fruit juices should be
avoided. Juices can be diluted with a little boiled water.
COLD:
juices of apple, pears, grapes, grape fruit, orange, pineapple,
peaches, melon. Banana and jack fruit should be avoided. CONJUNCTIVITIS:
apple, orange, pears, grape fruit, grapes, pineapple, carrot, banana to
be voided. Vitamins A & B2 are valuable for the treatment of conjunctivitis.
CONSTIPATION: all fruits except jack-fruit and banana.
Most helpful fruits are grapes, mango, grape-fruit, pears, figs, orange, goose
berries. Dry fruits are also good. Green leafy vegetables like spinach, french
beans, carrot, lettuce, cabbage, cauliflower, celery, turnip, beetroot are most
helpful. Alfalfa and moong sprouts are also good.
COUGH: carrot, spinach, blackberry, grape fruit, lemon
or pineapple juices or fruits.
DANDRUFF: apple, pears,
grapes, grape fruit, pineapple and peaches are good.
DEFECTIVE
VISION : all foods containing vitamin A. Raw spinach, turnip tops,
paneer, butter, lettuce, carrot, cabbage, orange, dates, wheat germ, soya bean,
green peas and fresh fruits are recommended.
DEPRESSION: plenty of fresh fruits, green vegetables
and sprouts, alfalfa and moong, cottage cheese and butter milk are also useful.
DIABETES: spring beans, celery, cucumber, bitter gourd,
jambul fruit (the seed can be dried and powered and taken with curd or water),
citrus fruits, and green leafy vegetables.
DIARRHOEA:
in case of acute symptoms, complete fasting is best for a day or two. Gradually
juices of fruits and carrot juice and soups to be taken. Other juices are
pomegranate, spinach, ripe banana and orange in case of chronic diarrhoea.
DYSENTERY: orange juice and butter milk in acute
dysentery. Gradually other fruit juices are taken, Ripe banana pomegranate,
lemon, pineapple, celery, spinach or parsley.
ECZEMA:
ashgourd, carrot and spinach juice combination is best in 3:2 ratio. Cucumber,
orange, strawberry, watercress and raisins.
EPILESPY:
fresh juicy fruits such as apple, orange, grapes, grape fruit, peaches, pears,
pine-apple, melon. Sprouts such as alfalfa, moong taken uncooked are very good.
EYE WEAKNESS : refer Defective
Vision
HAIR LOSS : lettuce, spinach, juice of fresh
alfalfa leaves and carrots are very useful.
FEVER:
juice of bottle gourd, parsley, orange, grape fruit, raisins, blackberry and
raspberry.
GALL-STONES: beetroot, carrots, radish,
parsley, grapefruit, apple, apricot, watercress, lemon can be taken as juices or
fruits.
GASTRITIS: fasting for 2 days in acute cases.
For chronic cases, juices of apple, pears, grapes, grape fruit, orange,
pineapple, peaches and melon. Gradually take nuts, grains and
seeds.
GLAUCOMA: emphasis on vitamin C rich food, fresh
juices of orange, grapes, lemon and other fruits.
GOUT:
cherry, celery, carrot, spinach, beetroot, apple or grapefruit juices.
GOITER: spinach, radish, lettuce, watercress, or
pineapple juices. HALITOSIS (BAD BREATH) : parsley is best,
apple, grape fruit, lemon, pineapple, grapes and carrot are also good.
HEADACHES: celery, parsley, spinach, lettuce, carrot an
juices of citrus fruits.
HEART DISEASE : fresh juice
especially apple, orange, pineapple. Custard apple, pomegranate, grapes, carrot,
beetroot, goose berry or amla and coconut water. Sunflower and safflower seed
sprouts are very beneficial too.
HIGH BLOOD
CHOLESTEROL: diet should be high in fibre, oat bran, whole cereals,
carrot, beet, turnip, mango, guava, green vegetable juices with lettuce, celery
and cabbage.
HYDROCELE: fresh fruit juices including
apple, lemon, pears, grapes, grape fruit, orange, pineapple, peaches, melon and
other juicy fruits. No banana or tinned
fruits
HYPOGLYCEMIA: fresh fruits or juices of apple,
apricot, peaches, avocado, berries, and melon. Too much of citrus fruits to be
avoided. Vegetables which can be taken are asparagus, beetroot, carrot,
cucumber, radish, spinach, lettuce and beans.
INSOMNIA:
lettuce, celery, grape fruit, or apple juices especially in the night before
sleeping.
INFLUENZA: tulsi leaves, fresh fruit juices
including orange, lemon and fresh vegetable juices of carrot and spinach.
JAUNDICE: fresh fruit juices of sugar cane, orange,
lemon, grapes, pears, carrot, beetroot and spinach juices can be taken.
Gradually a simple diet.
KIDNEY & BLADDER TROUBLES:
avoid completely salt, vegetables and fruits containing oxalates. Whole wheat
flour, bengal gram, peas, soya, spinach, cauliflower, turnip, almonds and
coconut. Fruits and vegetables which can be taken are asparagus, cucumber,
parsley, peas, water-cress, turnip leaf, beetroot, pumpkin, lemon, grapes,
pineapple, peaches, pears, papaya and apple.
LEUCODERMA: fresh fruits, raw food, fresh vegetables
are extremely beneficial.
LUMBAGO: juices of celery,
cucumber, blackberry, beetroot are good.
LEUCORRHOEA:
plenty of fresh fruit juices of apple, pear, grapes, grape fruit, pineapple,
orange and peaches; fenugreek seeds also help.
MALARIA:
grape fruit, carrot, spinach, celery and parsley juices can be taken
liberally.
MENSTRUAL CRAMPS : blackberry, raspberry,
raisin juices are helpful
MENSTRUAL DISORDERS : fresh
fruits including apple, prunes, grapes, papaya, banana, beet root, pineapple,
parsley and celery juices are good.
MENOPAUSAL PROBLEMS
: plenty of fruit juices, and a vitamin E rich diet. This can be
obtained from seasame seeds and sprouts. Beetroot juice is also very useful and
should be taken in small quantities diluted with equal quantity of water.
NEPHRITIS: carrot juice with honey is best. Fruits like
apple, grapes, orange, pears, peaches, pineapple can be taken. Plenty of raw
vegetables and a low protein diet is recommended. NERVOUS DISORDERS
: juice of ashgourd is extremely beneficial. Lettuce, carrot, radish,
dandelion, spinach, cucumber, apple, grape and beetroot juices are also very
useful.
OBESITY: cabbage, spinach, beetroot, carrot,
lettuce can be taken as juices or as raw food. Fruits and fruit juices which are
beneficial are pineapple, grape fruit, orange, lemon, strawberry, apricot, plum,
peach, papaya, raisins and pomegranate.
PLEURISY:
carrot, cucumber and spinach juices are most helpful.
PILES
(HEMORRHOIDS) : carrot, water-cress, radish, turnip leaf, plum, prunes,
papaya and celery juices. Constipation has to be over come. Dry figs are also
very useful. They are soaked over night and taken as first thing in the morning.
PYORRHOEA: spinach, dandelion, carrot, cucumber and
turnip leaf juices are very useful. Chewing raw guava and raw spinach leaves are
also very useful. Vitamin C is essential.
PSORIASIS:
ashgourd, carrot, beetroot, cucumber and grape juices are most desirable. Juice
of citrus fruits should be avoided. After juice diet, plenty of sprouts should
be taken. Raw seeds especially sunflower, pumpkin and seasame seeds are highly
recommended. Vitamin E is highly recommended.
RHEUMATISM: celery, especially its seeds are excellent
if crushed and made into fluid. Initially orange juice is best, later cucumber,
carrot, parsley, spinach, lettuce, water-cress, cauliflower, cabbage, raisins,
prunes, figs, dates, apple, grapes, lemon etc can be taken as juices or as
fruits. Jack fruit should be avoided.
SCIATICA: celery,
cucumber, spinach juices are highly recommended.
SINUSITIS: carrot, beetroot, parsley and tomato juices.
Also recommended are pumpkin, carrot, leafy vegetable, orange, papaya and mango.
Vitamin A is highly recommended along with Vitamin C.
SORE
THROAT : pineapple, celery, prune, blackberry, grape fruit, lemon and
raisin juices are recommended. Banana and Jack fruit should be avoided.
SEXUAL IMPOTENCE : fresh fruit juices are very good
including within grapes, orange, apple, pears, peaches, pineapple and melon.
Carrot is especially very good. Dried dates and black raisins are also
recommended.
STOMACH ULCERS: ashgourd, carrot and
spinach juices are highly recommended.
TONSILITIS:
carrot, apple, grapes, grape fruit, peaches, melon, pears can be eaten or taken
as juices. Pineapple juice is also highly recommended. Sprouts are also very
useful.
TUBERCULOSIS: initially 4-5 days fruit juice
diet is recommended only. Most fruits except banana can be taken. Indian
gooseberry ie: amala should be taken. Radish is another helpful vegetable.
Lettuce and carrot are also helpful.
TUMOURS: ashgourd,
carrot, spinach water-cress, and pineapple both as raw and juices are very
helpful.
VARICOSE VEINS: both fruit and vegetable
juices are beneficial. Vitamins C & E are very helpful for this treatment.
Carrot and spinach juices prepared in 3:2 ratio are highly recommended. Other
vegetables include cabbage, turnip and cauliflower. Fruits especially orange and
lemon are also of benefit.
DISCLAIMER:
Not intended to diagnose, prescribe for, treat, or claim to prevent,
mitigate or cure any disease. The statements made on these web pages have not
been evaluated by the Food and Drug Administration. Consumers are cautioned to
read all labels and follow all directions. Some of our products contain
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VEGETARIANISM & THE MAJOR WORLD RELIGIONS
Religions stress that we should treat all creatures with compassion. Yet, ten billion animals are raised in abusive “factory farms” and brutally slaughtered annually throughout the U.S.A. alone. Farmers deny animals fresh air, space to move comfortably, and fulfillment of their instinctive needs. Religions teach that people be very careful about preserving their health and their lives. However, animal-centered diets have been linked to heart disease, several forms of cancer, strokes, and other degenerative diseases. Religions emphasize sharing with hungry people. However, two-thirds of harvested grain in the U.S. and 37% worldwide is fed to animals destined for slaughter. Meanwhile, an estimated 20 million people die annually because of hunger and its effects. Religions teach that preserving and nurturing the earth is a spiritual imperative. Yet, animal-centered diets waste food, land, water, energy, and other resources, contribute substantially to soil erosion and depletion, and promote air and water pollution, tropical rain forest and other habitat destruction, and global warming. Religions stress that people should pursue peace and that violence results from unjust conditions. However, animal-based diets, by wasting valuable resources, help to perpetuate the widespread hunger and poverty that eventually lead to instability and war. Moving towards a vegetarian diet expresses one’s conviction that we should show compassion for animals, preserve health, help feed hungry people, protect the environment, conserve resources, and pursue peace. We respectfully ask those who take religious values seriously: Should we not be moving towards plant-based diets?
The major world religions all provide a sound basis for a vegetarian diet, especially as informed by advances in nutrition, ecology, and agriculture. Now that factory farming has become widespread, animal welfare concerns underscore the imperative to avoid consuming animal products. The Eastern Religions: Hinduism, Jainism, Buddhism & Taoism Hinduism
Hinduism’s teachers and scriptures often expressly encourage a vegetarian diet, though not all Hindus are vegetarian. Hindus almost universally avoid beef since they consider the cow (Krishna’s favorite animal) sacred. Mahatma Gandhi, however, took Hindu vegetarian observance one step further by declaring, “The greatness of a nation and its moral progress can be measured by the way in which its animals are treated.” Hinduism’s vast scriptures contain thousands of passages recommending vegetarianism based on the profound link between ahimsa (nonviolence) and spirituality. For example, the Yajur Veda says, “You must not use your God-given body for killing God’s creatures, whether they be human, animals, or whatever.” (12.32) Similarly, Hindu law books base many directives on the principle of the sacredness of all life. Manusmriti asserts, “Having well considered the origin of flesh-foods, and the cruelty of … slaying corporeal beings, let man entirely abstain from eating flesh.” (5.49) While the violence of slaughter wrongs animals, it also harms those who consume animals. Causing unnecessary pain and death produces bad karma (ill-effects on oneself as a consequence of ill-treatment of others). Belief in the sacredness of life, reincarnation, nonviolence, and the law of karma are central, inter-related features of the Hinduism’s “spiritual ecology.”
While Hinduism’s basis for vegetarianism is deeply spiritual, its practical merit has also been confirmed by science. For example, the prohibition against harming or killing cows frequently benefits nutrition in India. Zebu cattle, prevalent in India, require no special grain feed or pastures and thrive on organic material of no practical use to humans, such as stubble from harvested crops, roadside grasses, and organic garbage from the village. Cattle contribute milk and dairy foods, labor, transportation, and dung fuel. Jainism
Vegetarianism is expected practice among Jains, who hold that it is wrong to kill or harm any living being. Jain traditions respect ahimsa (nonviolence), aparigraha (non-acquision), asteya (respect for other’s rights) and satya (truth). While Jains comprise less than 1% of India’s population, they contribute more than half of all the money donated in India to provide medical and other social assistance to India’s poor people. Buddhism
Siddhartha Gautama, the Buddha, was a Hindu who accepted many of Hinduism’s core doctrines, such as karma. His life and teachings offered special insights into how to address problems of human existence, and he explicitly taught vegetarianism as a component of his general instruction to be mindful and compassionate. The Buddha’s first sermon, called the “Four Noble Truths,” focused on the nature of suffering and how to relieve suffering. Bhante Henepola Gunaratna, founder and abbot of the Bhavana Society in High View, WV, interprets the Buddha’s first sermon as calling for a meatless diet: “Cultivating the thoughts of non-harm and non-injury and abstinence from killing any living being are so crucial for an individual’s peace, harmony, serenity, contentment and attaining liberation from suffering that the Buddha included these principles in the Noble Eightfold Path which is the Fourth Noble Truth of Buddhism.” Similarly, the Surangama Sutra states, “…in seeking to escape from suffering ourselves, why should we inflict it upon others? How can a bhikshu [monk] who hopes to become a deliverer of others, himself be living on the flesh of other sentient beings?”
It is not surprising, then, that the term “sentient beings” is used repeatedly in Buddhist writings and refers to humans and animals. Buddhists aim to relieve the suffering of all sentient beings. The Buddha encouraged mindfulness as necessary for leading a compassionate life, and he forbade Buddhists from engaging in occupations that involve killing animals, such as butcher, fisher, or animal farmer.
Taoism The Chinese religion of Taoism holds nature as sacred, and this view also favors vegetarianism. Taoism teaches that yin and yang are the two fundamental energies in the world, and Taoists have always “taken the accomplishments of yin [the non-violent, non-aggressive approach] and rescue of creatures as their priority.” (Journal of the Academy of Religion, 54: no. 1, 1987) For example, the famous Taoist Master Li Han-Kung explicitly prohibited “those who consume meat” from his holy mountain.
Taoism is distinctive in stressing simplicity. As early as the 6th century BCE, the Taoist scripture called Tao Te Ching warned against waste (80 TTC). The Tao Te Ching teaches that simplicity allows the individual to live a peaceful life and it protects nature from overuse and pollution. Modern studies of ecology and factory farming have demonstrated that meat production today is extremely complicated and inefficient. The U.S. Department of Agriculture reports that meat consumption is far less efficient in producing protein than consumption of beans and grains. Because it requires far more grain, modern meat production requires more pesticides, more water, and more fossil fuel to run tractors to farm the extra fields of grain. Burning more fossil fuel wastes natural resources and pollutes the planet. Taoist simplicity encourages eating vegetables, grains, and fruits instead of meat. According to the Tao, the process of meat production tends to be too yang – too aggressive; it involves extreme and unnecessary impact on the environment. The Abrahamic Religions: Judaism, Islam, Christianity & Bahá’i Faith Jadaism
The Torah (Hebrew Scriptures) describes vegetarianism as an ideal. In the Garden of Eden, Adam, Eve, and all creatures were instructed to eat plant foods. (Genesis 1:29-30) The prophet Isaiah had a utopian vision in which everyone will once again be vegetarian: “The wolf shall dwell with the lamb … the lion shall eat straw like the ox … They shall not hurt or destroy in all My holy mountain” (Isaiah 11:6-9). The Torah relates God giving humans “dominion” over every living thing that moves upon the earth” (Genesis 1:28). However, Rabbi Abraham Isaac Kook, first Chief Rabbi of pre-state Israel, pointed out that such “dominion” does not give humans license to treat animals according to every human whim and desire. The Torah and the rabbinic oral tradition preserved in the Talmud and Midrash contain many instructions on how people should treat animals and the rest of creation. Because Judaism focuses on honoring God as the all-powerful, all-knowing Creator of the universe, Judaism teaches that we should love and protect all of creation, which belongs to God.
Although the Torah states that, after the Flood, God gave humans permission to eat meat (Genesis 9:3), God also restricted humankind’s exploitation of animals. The Jewish people are especially obligated to keep kosher dietary laws and detailed laws requiring humane treatment of animals. Most (but not all) kosher laws deal with meat. For example, Jews may only eat certain animals; they may not consume blood; and they may not consume meat and dairy products together. These laws are divine decrees, given without explicit reasons. However, one of the explanations found in the rabbinic tradition is that the permitted species are in general more peaceful and less violent than others. This serves as an example to humans to refrain from cruelty and other base behavior. There are mystical reasons offered for kosher laws, as well.
Judaism forbids tsa’ar ba’alei chayim, inflicting unnecessary pain on animals. For example, Exodus 23:5 requires that one relieve the burden of an overloaded animal, and the Fourth Commandment includes the instruction that Jews must allow livestock to rest on the Sabbath. The parameters of such laws are discussed in the Talmud and codified in the Shulchan Arukh (Code of Jewish Law). The revered medieval legal authority/philosopher Moses Maimonides wrote that we should show mercy to all living creatures. The 16th Century mystic Rabbi Moses Cordovero and 19th Century thinker Rabbi Samson Raphael Hirsch expressed similar sentiments. By contrast, factory farms routinely confine animals in cramped spaces; often drug and mutilate animals; and deny animals fresh air, sunlight, exercise, and any opportunity to satisfy their natural instincts. In response to this, former Chief Rabbi of Ireland Rabbi David Rosen has written, “The current treatment of animals in the livestock trade definitely renders the consumption of meat as halachically unacceptable [not kosher].” Other rabbis, while agreeing that animals should be raised and slaughtered in humane ways, do not agree that such meat is forbidden.
Other Jewish values favor vegetarianism. Judaism advocates treating the environment respectfully, while animal agriculture squanders water, energy, land, and other resources. Judaism holds that human life is sacred, and we should diligently care for our health. Since animal-based foods can increase the risk of heart disease, diabetes, and certain cancers, we should move towards a plant-based diet. Judaism encourages us to share our bread with hungry people. Yet, the inefficiencies of animal agriculture waste grains and lands that could be used for staple crops, thereby depriving hungry people of food. In summary, although Judaism does not mandate vegetarianism, many Jewish teachings support the diet.
Islam
The most holy Islamic writings are the Quran and the Hadith (sayings) of Prophet Mohammad, and the latter includes, “Whoever is kind to the creatures of God is kind to himself.” All but one of the 114 chapters of the Quran begin with the phrase “Allah is merciful and compassionate.” Muslims also consider the Hebrew Scriptures holy, and therefore Muslims share with Jews the teachings against cruelty to animals. Both the Quran and the Hadith of Prophet Mohammed provide dietary laws that are similar to those of Judaism (Quran 2:172). It appears impossible for a faithful Muslim to consume meat produced by the cruel methods of factory farming.
Biographies of Mohammed have described the prophet’s love of animals and his opposition to cruelty. The Quran states, “There is not an animal on earth, nor a flying creature flying on two wings, but they are peoples like unto you.” (surah 6, verse 38). Mohammed taught, “A good deed done to a beast is as good as doing good to a human being; while an act of cruelty to a beast is as bad as an act of cruelty to a human being.” (Mishkat Al-Masabih) Muslim theologian Al-Hafiz B. A. Masri, noting the cruelties of Western food production, has called the flesh “sacrilegious meat.” (Animals in Islam, p. 23) Islam also teaches that people should only eat healthy foods. Numerous studies have shown that the products of modern factory farms, high in fat and laden with hormones and antibiotics, harm one’s health.
A distinctive element of Islam’s mystic branch called Sufism has been its call for compassion. The great Sufi M. R. Bawa Mahaiyaddeen appealed to Muslims to reflect on the meaning of slaughter. When describing Islamic slaughter (qurban) in his Ninety Nine Beautiful Names of Allah, he said that the knife-bearer should “… look into the animal’s eyes, he has to watch the tears of the animal, and he has to watch the animal’s eyes until it dies – hopefully, his heart will change.” (Section 182)
Christianity
Christianity, based on Judaism, prohibits cruelty to animals. Jesus’ central teachings involved love, compassion, and mercy, and it is hard to imagine Jesus looking upon contemporary factory farms and slaughterhouses and then happily consuming flesh. Jesus often challenged people by including everyone within his circle of compassion. He embraced all people, regardless of their ethnicity, gender, profession, social status, or medical status. Although the Bible does not describe Jesus addressing the question of eating meat, many Christians throughout history have believed that Christian love ultimately calls for a vegetarian diet. Examples include Jesus’ first followers (the Jewish Christians), the Desert Fathers, Turtullian, Origen, St. Benedict, John Wesley, Albert Schweitzer, Leo Tolstoy, and many others.
Jesus was much more concerned about the spirit of the law rather than the letter of the law. He embraced theocentrism, which holds that everything comes from and belongs to God. Like Jesus, Christians hold the Hebrew Scriptures as sacred, and Christians can affirm, as the Psalmist said, “The Lord is good to all, and his compassion is over all that he has made” (145:9). In the face of massive suffering of animals on factory farms, dwindling natural resources, and environmental degradation, Christian principles all point towards vegetarianism. Leading evangelical author Tony Campolo has noted, “Being a vegetarian does have benefits for a hurting planet with limited resources.” (How to Rescue the Earth, p.181)
Christians have always striven to minister to poor and hungry people. However, today the inefficiency of meat eating works against that ministry. In the United States 66% of the grains are fed to animals being raised for slaughter, wasting most grains’ calories and proteins. Ron Sider of Eastern Baptist Theological Seminary has observed, “It is because of the high level of meat consumption that the rich minority of the world devours such an unfair share of the world’s available food.” (Rich Christians in an Age of Hunger, pp. 43-44).
Ironically, Sider has added, by greedily devouring so much grain-fed animal products, we are damaging our own health. (p. 44) The New Testament obligates Christians to protect their health. For example, 1 Cor. 6:19 declares that our bodies are temples of the Holy Spirit, and Christians regularly interpret this as a call to healthful living. Knowing the deleterious effects of animal-based foods on human health, Christian principles favor a plant-based diet.
Mormonism
Mormons believe that God offered new revelations to Joseph Smith in the 19th Century, and subsequent true prophets have presided over Christ’s church on earth. Doctrine and Covenants 58:26-29 notes that people should be righteous in all things and “do good,” including activities not commanded by scriptures. Therefore, Mormonism encourages righteous behavior, which presumably would include kindness to animals. Mormonism condemns killing animals unnecessarily: “And wo be unto man that sheddeth blood or that wasteth flesh and hath no need.” (D&C 49:21) Mormonism does not require vegetarianism, but it does discourage eating animals unless necessary: 12 Yea, flesh also of beasts and of fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly; 13 And it is pleasing unto me that they should not be used, only in times of winter, or of cold, or famine. (D&C 89:12) In other words, Mormons should only eat animals when non-animal foods are unavailable, and even then they are to consume animals sparingly.
Bahá’i Faith
The Bahá’í Faith was founded by Bahá’u’lláh in 19th Century Persia. Bahá’u’lláh encouraged compassion for animals, and he wrote, “Burden not an animal with more than it can bear. We, truly, have prohibited such treatment through a most binding interdiction in the Book. Be ye the embodiments of justice and fairness amidst all creation. (Most Holy Book, 187) Similarly, `Abdu’l-Bahá, Bahá’u’lláh’s son, wrote, “it is not only their fellow human beings that the beloved of God must treat with mercy and compassion, rather must they show forth the utmost loving-kindness to every living creature. For in all the physical respects, and where the animal spirit is concerned, the selfsame feelings are shared by animal and man.” Abdu’l-Bahá also wrote, “Ye must not only have kind and merciful feelings for mankind, but ye should also exercise the utmost kindness towards every living creature. The physical sensibilities and instincts are common to animal and man … Sensibility is the same whether you harm man or animal: there is no difference … Therefore one must be very considerate towards animals and show greater kindness to them than to man. Educate the children in their infancy in such a way that they may become exceedingly kind and merciful to the animals.”
Regarding meat-eating, `Abdu’l-Bahá said, “Truly, the killing of animals and the eating of their meat is somewhat contrary to pity and compassion, and if one can content oneself with cereals, fruit, oil and nuts … it would undoubtedly be better and more pleasing.” (Bahá’í National Review) Reverence for and protection of nature is a central Bahá’í tenet, which a plant-based diet generally supports. Bahá’u’lláh said, “every time I turn my gaze to Thine earth, I am made to recognize the evidence of Thy power and the tokens of Thy bounty.” (Prayers and Meditations of Bahá’u’lláh)
Conclusion
Vegetarianism has been a common thread among the major world religions, even if only a minority have adopted the diet as an expression of their faith. For many people of faith, vegetarianism reflects the Golden Rule: Christianity – “So, whatever you wish that men would do to you, do so to them” (Matthew 7:12); Judaism – “Do not do unto others what you would not wish to be done to yourself – that is the entire Torah, the rest is commentary” (Babylonian Talmud); Islam – “No one of you is a believer until he desires for his brother that which he desires for himself”; Bahá’í Faith – “Blessed is he that preferreth his brother to himself”; Taoism – “Regard your neighbor’s gain as your own gain, and your neighbor’s loss as your own loss”; Hinduism – “This is the sum of duty: do naught to others that which if done to thee would cause pain”; Jainism – “A man should wander about treating all creatures as he himself would be treated”; Buddhism – “Hurt not others with that which pains yourself.”
With factory farming torturing animals on a scale unprecedented in human history and with the growing environmental crisis threatening human civilization, the wisdom of the world’s religions to respect nature and all its inhabitants has become much more than an expression of ideal behavior. It has become a global imperative.
This essay was written by Prof. Gene Sager of Palomar College and revised for
the Society of Ethical and Religious Vegetarians by the SERV Writing Committee.
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