Let's hope this catches on!

http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html?_r=2&partner=rss&emc=rss

But you probably can't ask your MD about nutrition.

This article in the New York Times today made me realize that most physicians have never been taught about the most important information that they can enlighten their patients with when it comes to preventative medicine and disease reversal - which is the healing properties of whole plant food vs the damaging properties of processed foods and animal protein.

 http://www.nytimes.com/2010/09/16/health/16chen.html?_r=1

In my opinon this course from Cornell University should be required continuing education for every physician. I took this course and it has changed my life!

Course Description

Plant-Based Nutrition represents a forward-looking view of nutrition that Dr. T. Colin Campbell has developed during his more than 40 years experience in experimental research and 20 years in public policy. This certificate program presents a different paradigm, considering the topic of nutrition both as a science and as a component of the practice of medicine. It is an expansion of NS 200, a successful Cornell course approved by the Department of Nutritional Science and offered for 7 years. This new online series offers the best of Dr. Campbell’s work, incorporating material from his best selling book, The China Study, as well as the latest information from leading experts in the field.

This three-course certificate program was designed to introduce the general public and medical professionals to the vastly underestimated ability of properly executed nutrition to maintain health and prevent disease.

The first course in the series, Nutrition Fundamentals, identifies the true causes of degenerative disease - poor dietary practices - and offers scientifically based solutions to reduce disease risk. The second course, Diseases of Affluence, presents solutions to the crisis facing America’s health care system and a dietary solution for your own optimal health. The final course, Principles in Practice, demonstrates practical applications of plant-based nutrition in a variety of contexts illustrating the powerful effects of a whole food, plant-based diet on our society and the positive impact its acceptance could have on our future.

Together, these courses present a powerful science-based approach to nutrition that can dramatically reduce your risk of cancer, diabetes, heart disease, and obesity and improve your quality of life.

When I first discovered this lifestyle called "eating raw food" I was delighted to discover that eating nuts was OK! More than OK, actually, as nuts are a staple in the gourmet recipes all of the Raw Food Un-Cooking Books on the market.

Nuts provide our bodies with needed fat, fiber and protein and help to add density, structure and crunch to dishes.

Almonds are my favorite nut!

However, in reality, the almond is technically a seed, of the almond tree, rather than a nut, similar in that manner to cherry or apricot pits. However, fortunately for us, the almond seed/nut is edible and quite nutritious.

Raw almonds have a rich, buttery flavor and multiple benefits to your health.

They are a powerhouse of taste, nutrition, and preventative medicine that truly qualify them as a first-class superfood!

Importance of True Raw Almonds

Not all almonds on the market are “created” equal. When choosing almonds to include in your diet, make sure they are both organic and raw. Almonds that are cooked or processed not only lose many of their benefits, but can actually become harmful. However, you need to be aware that almonds labeled raw are not always truly “raw.” Most commercially grown almonds in the U.S. are sterilized by one of two methods: either using high temperatures (such as steaming) or fumigated with a chemical called propylene oxide. You don’t want almonds that have undergone either of these procedures. Heat treatments destroy many of the life-giving bioactive ingredients in almonds. Propylene oxide is a toxic carcinogen that has been banned for use on food products in Canada, Mexico, and the European Union.

Know the source of your almonds carefully, being sure to choose only almonds that are legitimately organic, raw, and untreated. Make sure they are fresh and not rancid, as this can cause free radicals to be present that are very harmful. Almonds in the shell are best, but shelled ones are OK as long as they have been kept cool and protected from moisture, air, and the sun.

Benefits of Almonds:

Vitamin E: This powerful vitamin is an excellent antioxidant.

Monounsaturated fat: This is the “good” kind of fat that your heart and arteries love — same type as found in olive oil.

Protein: A quarter cup of almonds has over seven grams of protein.

Magnesium: This important mineral helps your cardiovascular system to be more efficient, thus delivering more nutrients and oxygen to the body. It also protects the heart from free radical damage and acts as a natural channel blocker. One-fourth cup of almonds contains 99 mg of magnesium and 257 mg of potassium. When levels are high, your veins and arteries relax, allowing an increase in the flow of oxygen and nutrient rich blood.

Potassium: Necessary for optimal nerve and muscle functions. Also helps to stabilize the heart muscle and blood pressure.

Copper and manganese: These trace minerals are key components of an enzyme produced by the body called superoxide dismutase. This powerful substance is an excellent weapon against free radicals. It also stimulates the production of energy at both the cellular and bodily levels.

Vitamin B2 (riboflavin): B2 also plays an important role in energy management, especially in areas such as the heart, lungs, brain, and other organs that are highly dependent on a rich oxygen supply.

Almonds have probiotic properties. Finely ground almonds seem to significantly increase the levels of beneficial bacteria. However, this effect is not seen when the fat content was removed from the almond preparation.

Lowered gallstone risk. Some studies have shown that consuming nuts can lower the risk of developing gallstones by 25 percent.

Weight Loss. A study, reported in an WHFood’s article about almonds, involving 8865 adults found that those who consumed nuts at least two times per week were 31% less likely to gain weight than were those who never or seldom consumed them.

Vitamin B17 Source. Raw and unpasteurized almonds are a good source of Vitamin B17. 

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