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God's Dietary Pattern for Man - Living Foods 2

The question was raised where one may read more of the Essene writings about dietary lifestyle. You can read them online at the link provided in the comments below, or you can also purchase them at Amazon. To purchase, click the link Essene Gospel of Peace for more detail.

It should be understood that according to these writings mentioned in the first living foods blog, a portion of living foods used by the Essenes, from the teachings of Christ, include non pasteurized yogurt or kefir. Interestingly, from the history of Ghandi we learn that there came a time when he covenanted to never partake of animal flesh again. For a time he subsisted on a strict vegan diet. He also went for long walks of twenty to thirty miles while fasting. However, over time his body began to break down. His good friend and doctor, after much persuasion, prevailed upon Ghandi to include raw milk or raw milk derivatives in his diet, such as yogurt and kefir. He did so for the remainder of his life, which restored balance and great health to his body. Let us not underestimate the importance of his choice to also include raw living milk and milk derivatives that came from happy animals that enjoyed the sunshine and beautify pastures--unlike today's commercial dairy cattle. Without adding this to his otherwise pure vegan diet, his health was utterly failing.

Let's consider some of the most common shortcomings of a pure vegan diet, even a raw vegan diet that used only living foods:

Vitamin B12 is often found lacking in those who have been pure vegan for any extended period of time. Inflammation in the arteries and the building of plaque is perhaps one of the most common symptoms of vitamin B!2 deficiency. Ironically, a pure vegan diet that does not account for usable vitamin B12 can and does create just the opposite effect as the one so highly promoted by vegans--the absence of heart disease. Rather than promoting a healthy cardiovascular network, the absence of vitamin B12 in the diet leads to the exact opposite.

DHA and EPA are omega-3 fatty acids that are not found in plant foods. Plant foods do contain a form of omega-3 fatty acids called ALA; however, as stated in Original Fast Foods, about 50% of the population has trouble converting ALA to DHA and then to EPA the body's usable form of Omega-3s. It is interesting that moodiness, feeling edgy or depressed, even suicidal, are each linked to insufficient usable forms of Omega-3s in the diet. Maintaining adequate omega-3s in the diet is essential to good brain health. Acne, allergies, aging, schizophrenia, strokes, and vision disorders are all linked to insufficient omega-3 intake.

Vitamin A is derived in a vegan diet as carotenoids are converted to vitamin A. Some evidence exists to show that carotenoids are not absorbed efficiently by all people, which can result in a vitamin A deficiency. It is important to note in context of our discussion about DHA and EPA that adequate healthy fat in your diet is required to absorb carotenoids efficiently. In fact healthy fats are required for you to absorb fat soluble vitamins A, D, E, and K. Symptoms of vitamin A deficiency include acne-like skin lesions, poor night vision, weak bones and teeth, a weak immune system, cancer, anemia and fatigue. Good animal-based sources of vitamin A include organic beef and lamb livers, organic eggs and butter, and cod liver oil. Good non animal-based sources include carrots, butternut squash, spinach, sweet potatoes, yams, and cantaloupe.

Cholesterol and Saturated Fats are often underrated in their importance and are sometimes overrated in their potentially problematic natures. It is a bit confusing to say the least. A pure vegan diet offers no cholesterol and relatively few sources of healthful saturated fats. How important are these fats? Saturated fats make up at least 50% of your cell membranes; they strengthen the immune system and help us to absorb calcium into our bones. They even posses anti-viral and anti-microbial properties and help protect us from harmful microorganisms that can easily enter our digestive tract. Cholesterol also enables a healthy cell membrane, contributing to membrane rigidity and strength. It is also used to make important sex hormones, as well as hormones that enable us to deal with stress. It helps maintain a healthy intestinal lining, protecting us against leakage of undigested foods through the intestinal wall, which leads to autoimmune disorders. It is used to make bile which is essential to the proper digestion of fats, and it is converted to vitamin D, which is essential for a healthy nervous system, proper bone growth and repair, good muscle tone, and proper function of the immune system. Too often these fats have become labels that we equate to bad. In this light should we really equate them to bad, or should we consider their important role in a properly balanced diet?

Foods to avoid that include unhealthful fats are pasteurized dairy products, powdered milk, powdered eggs, deep-fried meats or meats that have been cooked at high temperatures, hydrogenated oils, and most vegetable oils.

Foods that contain healthful fats include avocado, nuts and seeds, virgin coconut oil, palm oil, cold-pressed olive oil, cold-water fish, grass-fed beef, raw yogurt and kefir derived from milk produced by grass-fed animals, and organic eggs and chicken.

Zinc, iron, and Calcium deficiencies are common among vegans who regularly consume whole grains that have not been either properly soaked, sprouted, or fermented (naturally leavened bread). We discussed this in a previous post and pointed out that grains possess high levels of phytic acids which bind to minerals in your small intestine, unless they have been neutralized. Soaking grains for 24 hours neutralizes over 60% of the phytic acids; sprouting the grains helps to neutralize even more of the phytic acids. Fermentation or naturally leavening grains with healthy strains of friendly bacteria also neutralizes the phytic acids. The importance of bringing grains from their dormant state to a living state can not be underemphasized when it comes to proper mineral absorption.

Therefore, considering the above realities, let us resume our discussion of living foods:

"For the fruits of the trees and the seeds of the earth alone do I partake, and these are changed by the Spirit into my flesh and my blood. Of these alone and their like shall ye eat who believe in me, and are my disciples, for of these, in the Spirit, come life and health and healing unto man."

"God giveth the grains and the fruits of the earth for food; and for righteous man truly there is no other lawful sustenance for the body....For God is just and bountiful who ordaineth that man shall live by the fruits and the seeds of the earth alone."

"Verily I say unto you, for this end have I come into the world that I may put away all blood offerings and the eating of the flesh of beasts and the birds that are slain by men."

"In the beginning, god gave to all, the fruits of the trees, and the seeds, and the herbs, for food; but those who loved themselves more than God or their fellows, corrupted their ways, and brought diseases into their bodies, and filled the earth with lust and violence."

"But I say unto you: Kill neither men, nor beasts, nor yet the food which goes into your mouth. For if you eat living food, the same will quicken you, but if you kill your food, the dead food will kill you also. For life comes only from life, and from death comes always death. For everything which kills your foods, kills your bodies also....Therefore, eat not anything which fire, or frost, ...has destroyed I tell you truly, live only by the fire of life (the sun), and prepare not your foods with the fire of death." (The Essene Gospel of Peace)

If you desire to enjoy swift healing and weight loss in a manner where you will lay the foundation for long-term health, then you must take into account the realities mentioned above. Those who glibly smirk at these realities do so ignorantly. It is unpopular to speak the truth concerning these issues in the raw-food world, yet that world is presently fraught with imbalance.

If you subscribe to God's teachings regarding the sparing use of meat, then consider a sparing use of three of the best sources of animal-based foods: organic eggs from free-roaming chickens; wild salmon, and yogurt or kefir that is made from the milk of pasture-fed animals. The yogurt and kefir options maintain an "all-living" diet. The addition of anyone of these three to your diet, or of all three overcomes each of the concerns stated above with the exception of mineral deficiencies that are related to improper grain usage. If you will also learn to properly prepare your grains, as is taught in kitchen challenge five of Daniel's Challenge, then you can enjoy a predominantly living and plant-based diet and its full benefits.

Therefore, as we get ready to initiate a six-month weight-loss and health challenge, consider carefully the issues presented in this blog. Also, do not take the Essene writings contained in this blog out of the context of our earlier discussions which included other scriptural quotations that should not be disregarded. As you consider all in context, you will need to come to an important personal decision regarding the role of animal-based foods in your diet. Where do they fit? How much should you include? How much is enough to overcome the above-mentioned concerns? Is it wise to use no animal-based foods if Christ used them himself? Should you be pure vegan, pure raw vegan, or is it preferable to be predominantly plant-based in your diet? Do you recognize that God ordained the use of animals for man, but if used they are to be used prudently, without excess, and not by extortion (modern meat industry)?

Reread the posts from the past few days and pay strict attention to what your heart is telling you. You must do what the spirit is telling you, not what it tells me or another person. You are not to allow me or anyone else to come between you and Heavenly Father's spirit in these matters.

All My Best,

James Daniel Simmons

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Comment by Kristina Skarstedt on November 3, 2010 at 6:16pm: Thank you. My family will love this!

Comment by Alice Osborne on November 3, 2010 at 4:03pm: Here you go, the recipe for BASIC MUFFINS (using flour soaked in kefir):

3 C freshly ground spelt, kamut or whole wheat flour
2 C kefir, yogurt, or buttermilk
2 eggs, lightly beaten
1 tsp sea salt
1/4 C pure maple syrup or raw honey (I used 1/3 C)
2 tsp baking soda
1 tsp vanilla (I used 1 1/2 tsp)
3 Tbsp melted butter

Soak flour in kefir, yogurt or buttermilk in a warm place for 12 to 24 hrs--muffins will rise better if soaking takes 24 hrs. Blend in remaining ingredients. Pour into well-buttered muffin tins (preferably stoneware), filling about three quarters full. Bake at 325 degrees for about 1 hr or until a toothpick comes out clean.
VARIATIONS: Add 1/2 C raisins and 1/2 tsp cinnamon.

Comment by Kristina Skarstedt on November 2, 2010 at 2:49pm: Thank you for the info. Very interesting. I would like the complete recipe if you don't mind.

Comment by Alice Osborne on November 2, 2010 at 2:45pm: One more thing I remembered about soaking the flour prior to baking--it eliminates any gluten-sensitivity issues (phytates, etc.).

Comment by Alice Osborne on November 2, 2010 at 2:44pm: Kristina, soaking whole grain flour in kefir (or even yogurt) prior to baking with it boosts the nutrition, and does other things as well, but I can't remember what they all are right now. Besides ORIGINAL FAST FOODS, I get my information from another great book, NOURISHING TRADITIONS by Sally Fallon. I haven't done this yet for bread, just for muffins, and I use the recipe in Fallon's book. So I soak the amount of flour in the recipe, in the amount of kefir called for (maybe it's 2 C of flour and 1 1/2 C of kefir--I'm not at home to refer to my book). Then in the morning I add my eggs, vanilla, raisins and other dry ingredients (salt, leavening, etc.) and pour the batter into my muffin cups. These muffins are fantastic. Oh, and the soaking flour is left out on the counter overnight--you don't put it in the fridge, so I'm guessing this procedure has to do with the cultivation of friendly bacteria, etc. I hope this helps. Tell you what, I will check my book later tonight and write you back with the complete info and recipe if you'd like?

Comment by Kristina Skarstedt on November 2, 2010 at 7:51am: Why/how do you soak your whole grain flour in kefir before you bake? Are you making bread with it? If so please explain.

Comment by Alice Osborne on November 1, 2010 at 11:12am: I forgot to say that the Huckleberry Dairy Farm also raises grass-fed beef that you can also purchase from them ($3.95/lb).

Comment by Alice Osborne on November 1, 2010 at 11:10am: I am getting my raw milk from Huckleberry Dairy (ph: 801-808-0997). It comes from a farm in Mt. Pleasant, UT. They deliver once a week to a location in Pleasant Grove. It is $5.95/gal and absolutely wonderful. You can order online: http://www.c2farms.com/. I started buying my kefir from Good Earth--whole milk and goat milk. Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. Because it's on the expensive side, I am now making my own using my Huckleberry Dairy milk. It's VERY easy to do. Lots of information on the Internet about how to do it. I also soak my whole grain flour in kefir overnight before I bake, and I soak my oat groats in it overnight for my next day's muesli. And I include 1/2 C in my green smoothie every morning. Fantastic stuff!

Comment by Christy Garner on November 1, 2010 at 9:01am: Has anyone found a source of raw milk? What is kefir and where can it be obtained?
Christy

Comment by James Simmons on October 14, 2010 at 2:20pm: Indeed, a lot has certainly changed; fortunately, the basic tenants taught in all holy writ, as it pertains to this subject, remain the same. Obtaining wholesome foods that are grown on properly managed soils is an important step to take to the extent it is possible. I've been impressed with what I have seen many families do with relatively small family gardens. On 1/4 acre lots that include house and lawns, good use of tresses, corners of yards, and flower beds can result in amazing food production. This also enables the family to employ best management practices with their soils. It seems that Spencer W. Kimball spoke of the importance of growing your own garden. Perhaps that lesson is applicable--especially today!