Operating instructions

RAW & LIVING FOODS
In 1963 Dr. Ann Wigmore and Victoras Kulvinskas founded the
Hippocrates Health Institute in Boston, MA where they taught their
patients about the benefits of a completely raw, organic diet. Today
this raw food lifestyle has evolved into a worldwide movement, with
Ann and Victoras being recognized as the movement’s mother and
father.
What are Living Foods?
Ann Wigmore Foundation: “Living foods or raw foods are uncooked,
free from animal products, organic, easy to digest, rich in enzymes,
and highly nutritious. They include home grown sprouted grains and
beans, vegetables, fruits, nuts, fermented preparations, dehydrated
snacks and delicious deserts such as fruit and nut pies and fruit ice
cream.”
As you bite into a raw fruit or vegetable, you are experiencing the
full potential of vitamins, minerals, and enzymes in one compact
package. There is no nutritional loss caused by the heat of cooking,
nor loss of water-soluble vitamins and minerals. If your produce was
organically grown, it is free of chemicals, color dyes or preservatives.
One of the most important characteristics of raw foods, is they are
easier for your body to digest than cooked food. The enzymes are
what make raw foods easier to digest than cooked foods. When
food is cooked the enzymes become deactivated by heat. During
the digestive process, the natural food enzymes assist your body’s
digestive enzymes in breaking down food into digestive proteins. By
eating more raw foods, your body does not have to work as hard to
digest the foods, which gives your body more vibrant energy in other
areas, making you feel stronger, healthier and happier.
Dehydration is the best way to preserve the essence of raw fruits
and vegetables. Dehydrating does not subject foods to the high
temperatures associated with cooking, or traditional canning
methods. When raw food is heated to an internal food temperature
of 118ºF/48ºC or higher, for an extended period of time, its nutritional
values begin to deteriorate, especially enzymes. Canning also leaches
out water-soluble vitamins and minerals, which also depletes the
healthy qualities of the raw-living foods.
ORGANIC,
EASY TO DIGEST,
RICH IN ENZYMES.