Rainbow Green Live Food CuisineBook review
Rainbow Green Live Food Cuisine by Gabriel Cousens, M.D. For those, like me, who wish to have solid scientific information to back up nutritional and health claims, Rainbow Green Live Food Cuisine is for you. Gabriel has spent over 30 years researching literature and studies on nutrition and health. He also has witnessed first hand, and in thousands of his clients, the power of the information he presents in this book. In the raw food world there has been considerable attention given to the ways in which to thrive on this diet. Much of the information out there, while well intentioned, just does not have the solid research and science to back it up. First hand accounts are important, however, with the variability of human's unique biochemistry it makes it impossible to outline a single raw food diet that will work for everyone. Luckily, Gabriel is keenly aware of this fact and in Rainbow Green Live Food Cuisine he outlines specific ways to individualize a living and raw food diet to ones own uniqueness. Several ways are shown how to do this including the insights of the Indian health system Ayurveda, fast and slow oxidizer types, and blood types. Amidst the inherent differences that we all express, there are some foundational principles that can be applied across the board for achieving superb health. Years of research in the nutritional health field as well as long term studies have now been able to conclude and elucidate on these points. One of the main foundations, and the one which is the most prominent in this book, is the principle of eating a low-glycemic diet. A low-glycemic diet is one that does not include too many sugars, even in their natural form. Gabriel outlines several phases for transitioning and adhering to this type of diet. He also shares a three month Phase 1 diet for eradicating some of the main causes of ill health: mold, fungus, yeast, and viruses. All of which feed and thrive on sugars. In case you missed it, yes, I did mention that according to Gabriel mold is one of the main causes of ill health. And we are not talking about mold on the window sills, although that too can be damaging for health. What we are talking about is mold inside the body. It is a frightening thought; mold spores traveling through our body and making residences in our blood and tissues. Thankfully, Gabriel has laid the tested and verified framework for inhibiting and eliminating these substances. It is interesting to note that these substances are not bad or evil, they are nature's recyclers and they have a specific purpose, which is to break things down and distribute materials back into the world. Obviously, we do not wish to break down, but to experience peak levels of energy and health. Rainbow Green Live Food Cuisine is a fantastic road map for any health traveler trying to find their way amongst the confusing road signs of modern life.  Here is a break down of the sections of the book: Table of Contents Preface by Eliot Jay Rosen Foreword by David Wolfe Introduction Section 1: Rainbow Green Live Food Cuisine is the Way to Live Chapter 1: To Compost or Not: The Theory Behind the Rainbow Green Live Food Cuisine Summary Chapter 2: Preventing the Composting of Western Civilization Transitioning to Rainbow Green Live-Food Cuisine Chapter 3: How to Develop the Best Diet for Yourself Fast- and Slow-Oxidizer Diets Ayurvedic Dietary Considerations Blood Type and Diet Summary Chapter 4: Authentic Foods Organic Foods Vegan Nature Farming Pesticide Pestilence You Can Protect Yourself Against Food Chemicalization Genetically Engineered Foods: "If It's Not Broken, Don't Fix It" Irradiated Foods-Another Biohazard Go Organic Chapter 5: Health Secrets of Live Foods Benefits of Calorie Restriction Live Foods- A Natural Way of Calorie Restriction Cooked vs. Raw Foods Phytonutrients Enzymes Extra Energy in Live Foods Live-Food History and Modern Research Summary Section 2: Rainbow Green Live-Food Cuisine Recipes The Secrets of Rainbow Green-Live Food Cuisine Preparation Taste Balancing Know Your Ingredients Food Preparation Equipment Miscellaneous Hints and Tips Entrees Pates and Seasoned Nuts Salads Salad Dressings Chutneys, Salsa, Sauces, and Spreads Soups Crackers, Veggie Chips, and Jerkys Breads Desserts Jams, "Sweet" Sauces, and "Sweet" Spreads Porridge and Breakfast Dishes Nut Mylks and Kefir Fermented Foods Essential Oil Delicacies Traveling in the Raw Raising Rainbow Babies Appendix I: Preventing Jet Stress Seven Steps to Prevent Jet Stress Airplane Yoga Using Essential Oils to Prevent Jet Stress Appendix II: Resources Directory Appendix III: Summary of Food Phases Chart About the Authors About Tree of Life Rejuvenation Center & Tree of Life Café Bibliography Index
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