Rejuvenative Foods

About the Company

The nut and seed butters are alive with enzymes!  They are low temperature ground.  They are ground at temperatures between 112 and 116 degrees, rarely does it get up to 118 degrees. They say "This is a temperature colder than the planet earth therefore we know life can be sustained at this temperature.  By maintaining this low temperature, a meticulous labor-intensive process, we know we are retaining as much life-energy as possible.  While grinding, we monitor our temperature and grinding times.  We take the product out of our machine in 50 pound batches to let it cool and then regrind it again.  We normally have to go through this cycle 4-6 times for each 50 pound batch.  As far as we know we are the only manufacturer of raw nut and seed butters that actually goes through this process to confirm that the temperature stays low.  What we do know is that when nuts and seeds are ground, they do get warm unless you just grind them a little bit then let them cool then grind them a little again and let them cool again as we do."

Make your own Raw Almond Milk!  Use nut butters in smoothies, on bread, on crackers, on apples, in cookies, in salad dressings, in sauces, in breads, in soups, or get your spoon and dig right in!  These are truly exceptional!

Nuts and Seeds - a concentrated food, seeds are bundles of potential; the ripened kernel of a parent plant that is awaiting germination. A nut is simply the seed contained in a hard shell inside a mature fruit. Both nuts and seeds are the part of the plant that feeds the future generation of plants; they contain the inherent power, or life energy, that enables this living organism to produce, establish, and maintain a new life that will itself possess the same potential to continue the life cycle. Fresh raw nuts and seeds and the butters made from them are special because that powerful life energy has not been lost due to roasting or over-heating during the grinding of the raw nuts and seeds.

The Healthful Components of All Nuts and Seeds -The calories, proteins, fatty acids, and many vitamins and minerals contained in the nuts and seeds are what provide the energy for the early growth and development in the life of the next tree or plant. These healthful components of the nuts and seeds may be passed on to the consumer if these nutritional elements are kept intact.

Proteins - In general, all seeds and nuts are good sources of protein. Protein, an essential part of our diet, makes up about 20 percent of our body weight as the primary component of our muscles, hair, skin, eyes and internal organs. Protein molecules are used also in the formation of red blood cells that carry oxygen throughout the body and in the creation of the many hormones that help to regulate the activity and growth of the cells and to stimulate activity of internal organs. For those attempting to decrease or eliminate their intake of meat, nuts and seeds can provide an excellent source of protein for body maintenance.

Fatty Acids and Our Health -Although the body requires only a small amount of fat after the age of two, the body still does need fat in the diet for the maintenance of health. An energy rich food, fats can be "burned" by the body during times when we need energy and are not getting enough directly from our diet. This energy, measured in calories, will not necessarily be stored in the form of body fat with which the term "calorie" has become associated unless consumed in excess. Fats are used also to help transport other nutrients, to protect and hold in place vital organs and regulate body temperature. They are an essential component of the cell membrane, which encloses the contents of each cell in our bodies and controls which substances enter the cell and which may be expelled. Fats are composed of building blocks called fatty acids. Raw nuts and seeds provide fatty acids including those fatty acids that the body cannot produce on it's own called essential fatty acids.

There are three types of fatty acids: saturated, polyunsaturated, and monounsaturated. The differences in composition between these types affect the shape of the molecules; the two unsaturated fats are more flexible and more active biochemically and therefore are useful in many bodily functions. They are more desirable in the diet than saturated fats which, although used by the body in small amounts for a variety of purposes, are relatively rigid in shape and, in over abundance, clog the system.

Fatty Acids and Cholesterol -Saturated fats, usually solid at room temperature, are the primary component of fats found in animal products (with few exceptions, like the primarily saturated fats of coconut and palm kernel oil ). These saturated fats can significantly raise the blood cholesterol level whereas polyunsaturated and/or monounsaturated fats, when taken in moderate amounts, can help reduce the level of cholesterol in the blood. Low-density lipo-proteins (LDLs) carry cholesterol from the liver to the cells and if not needed by the cells, the unused cholesterol remains in the blood stream. This cholesterol can form a plaque on the artery walls unless it is picked up by the high-density lipo-proteins (HDLs) that remove excess cholesterol from the blood and tissues and return it to the liver. When not consumed in excess, polyunsaturated and monounsaturated fats will maintain the balance of HDLs and LDLs and in some cases even reduce the LDLs to ensure that excess cholesterol in the bloodstream is kept low.

Most foods have a combination of all three types of fatty acids but the predominant type is what defines the oil or fat as saturated, polyunsaturated, or monounsaturated. Raw nuts have primarily one of the two unsaturated types (with coconut and palm kernels being the exceptions) and are therefore a healthful source of fatty acids and a wise choice if one is attempting to lower cholesterol levels.

Vitamins and Minerals -Nuts and seeds are also rich sources of vitamins and minerals, as essential to plants as they are to us. Some of the minerals commonly found in nuts and seeds are calcium (best known for its importance in the development and maintenance of bones and teeth and also used in muscular activity and regulation of the heartbeat); copper (important in blood formation and cell respiration); iron (essential to the oxygen-carrying component of the red blood cell and needed by certain enzymes for energy production and protein metabolism); zinc (involved in immune system support, insulin activity, male prostate health, and enzymatic systems); potassium (important to cellular function and the conduction of nerve impulses); phosphorus (helps form bones and teeth and is vital to the storage and movement of energy in the body on a metabolic level); and magnesium and manganese (both involved in many enzymatic reactions; magnesium in particular helps to relax muscles).

Some of the vitamins found in nuts and seeds are thiamin (vitamin B1 - which has a key role in the cellular production of energy and is important to the health of the nervous system); riboflavin (vitamin B2 - which works with enzymes in energy production and helps the cell utilize oxygen efficiently); niacin (vitamin B3 - which works with enzymes to break down and utilize proteins, fats and carbohydrates, helps stimulate blood circulation and is important to the health of the nervous system, the skin, and the digestive tract tissues); pantothenic acid (vitamin B5 - an anti-stress vitamin that supports the adrenal glands and helps in the metabolism of carbohydrates and fats); pyridoxine (vitamin B6 - important both in the creation and the break down of proteins); folic acid (a B vitamin that has a fundamental role in the growth and reproduction of all cells); vitamin A (has several important functions including eyesight, growth, tissue healing and healthy skin) ;and vitamin E (a vitamin found in foods with linoleic acid, which is high in nuts and seeds, and that helps prevent the breakdown of unsaturated fatty acids, like those found in the cell membranes, and other nutrients due to oxidation caused by free radicals).

Healthful Components of Specific Nuts and Seeds -The following chart includes the nutritional components in each of 100 grams of hulled raw sunflower seeds, hulled raw sesame seeds, hulled raw pumpkin seeds and raw almonds as found in a study done by the U.S. Dept. of Agriculture. Looking at the chart of the nutritional components of nuts and seeds, it is clearly evident that fresh raw nuts and seeds are full of healthful benefits.
 

Sunflower seeds are high in linoleic acid, an unsaturated essential fatty acid that plays an important role in the regulation and functioning of every organ and cell in the body. Linoleic acid also helps to balance and heal the immune system as well as reduce inflammatory reactions such as those seen in arthritis and allergic reactions. Sunflower seeds are high in potassium and low in sodium and may be helpful as a diuretic or for those who already take diuretics, in order to replace lost potassium. These seeds are almost 25 percent protein and have a good fiber content. Sunflower seeds are also rich in the B vitamins (particularly thiamine, pyridoxine, niacin, and pantothenic acid) and have good levels of zinc, iron, and calcium.

In terms of offering the broadest array of healthful benefits, almonds may be the best all-around nut with a fat content less than most nuts and a protein concentration near 20 percent. Most of the fats in almonds are polyunsaturated and, like sunflower seeds, are high in linoleic acid, our main essential fatty acid. Almonds are high in vitamin E and contain some B vitamins. Calcium is found in high amounts and the minerals copper, iron, zinc, potassium and phosphorus as well as magnesium and manganese are present in beneficial amounts.

Sesame seeds are probably the most commonly used seed worldwide. They are about 25 percent protein and contain vitamins A and E and most of the B vitamins (except B12 and folic acid). Sesame seeds are very high in several minerals including zinc, calcium, copper, magnesium, phosphorus and potassium and iron.

Pumpkin seeds are a mineral rich food. They are very high in copper, magnesium and potassium and especially high in zinc, iron and phosphorus. Pumpkin seeds are high in protein and contain vitamin E and a mix of B vitamins.

Maintaining the Benefits of Raw Nuts and Seeds when Making Nut and Seed Butters

To maintain the benefits of these components, there are three major areas of concern: that fresh raw nuts and seeds are used, that the nuts and seeds are ground at a low temperature and, finally, that the butter is kept refrigerated and is consumed while still fresh. When creating fresh raw nut and seed butters from these nuts and seeds, the goal is to enhance the flavor while retaining the nutrients. The nut butter is bound to be more flavorful when the ingredients have been kept as fresh and as nutritionally intact as possible. Part of this goal is to minimize the conversion of the healthful components of nuts and seeds into unhealthy substances during processing, such as altering the form of the unsaturated fatty acids by heat or oxidation.

Most nut and seed butters are made from roasted nuts. These once raw nuts and seeds have been deprived of their life potential by being cooked. Furthermore, if the nuts or seeds have been roasted in oil, not only has the life potential been damaged, but the amount of fat in the nuts, which includes the saturated fats, has been increased. In the process of being ground into butter, the roasted nuts and seeds are again heated up, having an even greater debilitating effect on the nutritional value of the nuts and seeds. Even raw nut and seed butters retain their life energy and unique flavor only if they are kept fresh and if the temperature during grinding has been closely monitored. Consider as a guideline the maximum temperature in the desert that still allows for the continuance of life and use that as a reference point for the maximum temperature allowable in the grinding of nuts and seeds. The heat friction of the grinding must not cook the raw nuts and seeds and the butter must be kept fresh by refrigeration.

The Effects of Heat

Heat, either as a result of roasting or of continuous grinding, affects the life energy by altering the shape of the unsaturated fatty acids in the natural oils. The difference between the three types of fatty acids is determined by the number of hydrogen atoms attached to the carbon atoms in the chain. Saturated fatty acids have the maximum number of hydrogen atoms that the carbon chain can hold and have a relatively linear shape; whereas monounsaturated fatty acids have less hydrogen atoms and instead have a double bond between two of the carbon atoms, which gives the molecule a bent shape. Polyunsaturated fatty acids have two or more double bonds between pairs of carbon atoms, giving the chain an even more twisted shape than the monounsaturated fatty acids. Because of their flexible shape, these molecules can be readily used in the cell (such as in producing a more flexible cell membrane). A double bond allows for different uses in the cell because it can be changed to incorporate more hydrogen atoms or it can be broken apart to produce smaller molecules.

The molecular structure of the polyunsaturated and monounsaturated fatty acids is changed by heat from a flexible, bent shape that is easy for the body to utilize into a straightened form. This form is similar to the shape of the less-reactive saturated fatty acid and cannot be efficiently processed biologically because it is more stable and less chemically active, thereby clogging the metabolic pathways. The effect is similar to the process of hydrogenation which under the pressure of hydrogen gas, the fatty acids present in natural oils are reshaped from bent to straight. The transformed fats, with a now straightened form, may cause the cells trying to use these fat molecules to function less effectively and may even be linked to atherosclerosis and cancer. Some enzymes that would normally utilize the unaltered fatty acid are unable to use the transformed fatty acid due to its unsuitable shape. The fatty acids found in naturally occurring unrefined oils in nuts and seeds are more readily digestible and more beneficial to the body than those that have been heated to the point where their shape is dramatically changed.

Heating also destroys the beneficial enzymes that are naturally found in the nuts and seeds from which the butter is made. These enzymes, such as lipase, are needed to digest the fat. When nuts and seeds are roasted or the friction during grinding creates excess heat, the natural enzymes found in the nuts and seeds are destroyed, which forces the body to produce the necessary digestive enzymes and diverts energy away from producing enzymes that aid in rejuvenation of the body. Oil extracted from the seeds or nuts, even if cold pressed, has had many nutrients and enzymes removed or destroyed that would otherwise aid in digestion. With low-temp ground nut and seed butters, almost all of the nutrients, the fatty acids and the enzymes needed to digest them are kept intact while their delicious taste is enhanced.

Taking Care to Preserve Life Energy

When making nut and seed butters, the seeds and nuts should be ground 2 to 5 times in short intervals with a cool down period between grinds, instead of one uninterrupted grinding. Grinding non-stop until the nuts and seeds become butter overheats and devitalizes the food. The life energy and rich flavor of the nuts and seeds may be preserved by maintaining a low temperature during grinding and then refrigerating immediately afterwards. In this way, one can expect to retain a much higher degree of life energy in the food that one is eating.

Refrigeration, Rancidity, and Oxidation

 The life energy of the nuts and seeds may be preserved using a careful grinding process but, in order to maintain the high degree of value, the fresh raw nut butter must be kept refrigerated. Although nuts and seeds are less perishable than most fruits and vegetables, refrigeration will help maintain optimum quality for extended periods of time. Nuts and seeds are prone to a number of different forms of deterioration, such as loss of color and flavor and development of molding, staleness and rancidity; all of which can be slowed or stopped by refrigeration. Extended exposure to light and air causes foods with oils to become rancid by the process of oxidation, which breaks down the fats, resulting in compounds that smell rancid. Oil paints are essentially oils that react quickly with air and oxidize into stable, dry compounds that give off a rancid smell. If enough light energy is absorbed by the fat molecule, an electron may use that energy to "escape", making the fatty acid less stable. Alternatively, another molecule, commonly an oxygen molecule (hence the name, "oxidation"), having already lost an electron, may steal an electron from the fatty acid. Whatever the cause, when a fatty acid loses an electron, it is forced to either acquire another electron to balance the lost charge or break down into smaller compounds that may be detrimental to a person's health. These damaging compounds will either propagate the deterioration of more fatty acids or affect other substances in the body, such as proteins or possibly genetic material. The warmer the fats are, the less light energy they require to initiate the process of oxidation. Not heating the nuts and seeds during grinding and then refrigerating the butter slows the process of oxidation by reducing the potential for the fatty acids to absorb enough energy to lose an electron and thereby start the process of deterioration.

Anti-Oxidants

Having more double bonds, polyunsaturated fatty acids tend to be more prone to oxidation than monounsaturated fatty acids, creating some concern as to the benefits of polyunsaturated fatty acids. However, to what extent rancidity of polyunsaturated fatty acids occurs in a food source, such as the nuts and seeds the fatty acids are found in, has been difficult to prove due to the presence of natural anti-oxidants. Nuts and seeds naturally contain compounds, such as vitamin C and vitamin E, called anti-oxidants that slow the oxidation process by absorbing lost electrons. Oils that have been extracted from their source lose the natural anti-oxidants; subsequently, artificial anti-oxidants, such as BHT, are added in an attempt to slow oxidation. Fresh raw, low temperature ground nut and seed butter retain their anti-oxidants, which may be lost in heating or roasting; therefore, the fatty acids and their healthful benefits keep longer.

Knowledge of the date the nut butter was produced and the product's refrigeration assures the consumer of its freshness as the time it takes for fats to go rancid depends upon the extent of exposure to light, air and heat. A factor in this procedure is the speed at which the fresh nut butter is transferred from the manufacturer to the store's refrigeration system. Obviously, the faster the distribution the better for the preservation of the oils, the nutritional value and the flavor of the food.

Ensuring That Raw Means Fresh

Even commercial butters that are sold as "raw", need only use unroasted, raw nuts and seeds but technically do not have to monitor their grinding temperatures which may for all intents be warm enough to cook the nuts and seeds. As of this writing, the author knows of only one commercial producer of nut and seed butters concerned with both low temperature grinding and product refrigeration and that is Rejuvenative Foods (1-800-805-7597). The varieties of flavors of Fresh Raw Nut & Seed Butters that Rejuvenative Foods produces include: Organic Almond Butter (just raw organic almonds), Organic Luscious (raw organic almonds, raw organic sesame seeds, and raw organic sunflower seeds), Organic Tahini (raw organic hulled sesame seeds), Organic Halvah (raw organic hulled sesame seeds and raw local honey), Organic Sunflower Seed Butter (raw organic sunflower seeds), Organic Pumpkin Seed Butter (fresh raw organic hulled pumpkin seeds), Hemp Seed Butter (raw, pesticide-free, hulled hemp seeds), and Almond Butter (raw almonds).

The important point is that tasty, raw, low temperature ground nut and seed butters provide the opportunity to consume the nuts and seeds with the proteins, enzymes, anti-oxidants and the many vitamins and minerals intact and with the fatty acids unaltered by heat and still in their natural healthful form. In this flavorful and healthful way you are able to obtain the valuable energy that is stored in raw nuts and seeds, the concentrated potential of plant life.

Rejuvenative Foods are Kosher but they have not gotten them certified yet.

Make All Natural Almond Milk

Ingredients: 100% Fresh Raw Organic Almonds

Nutritional Information:
The figures below are an estimate compiled from the online database maintained at www.nal.usda.gov/fnic/ and from Erasmus, Udo. Fats that Heal, Fats that Kill. Burnaby BC Canada, Alive Books, 1993.
Serving Size: 1 tablespoon - approx. 14 grams (36 tbsp. per jar 18. oz jar, 7 tblsp. per 200 grams)
Calories: 83 kcal Protein: 2.8 g Fiber: 0.38 g Carbohydrates: 2.85 g Total Fats: 7.3 g Omega-3: 0% of total fats Omega-6: 17% of total fats Omega-9: 78% of total fats Other Fats: 5% of total fats

This Fresh, Raw, Low-Temperature Ground, Organic, Almond Butter is freshly ground two or three times (from sproutable and/or fresh almonds) to keep the temperature low and retain life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or ground nut and seed butters. This sweet and delicious raw, organic, almond butter is available in the refrigerated section of your local natural foods store.  THIS IS INCREDIBLY DELICIOUS!!

Fresh, Raw, Organic Cashew Butter

Ingredients: 100% Fresh "Raw" Organic Cashews

This "Raw" Cashew Butter is freshly ground two or three times at a low temperature and is then immediately refrigerated. It is guaranteed to taste and feel better than roasted and/or high-temperature ground cashew butter. This sweet and delicious raw, organic, cashew butter is available in the refrigerated section of your local natural foods store.

THIS IS INCREDIBLY DELICIOUS!!

Ingredients: 100% Fresh Raw Organic Brazil Nuts

Nutritional Information:
The figures below are an estimate compiled from the online database maintained at www.nal.usda.gov/fnic/
Serving Size: 1 tablespoon - approx. 14 grams (36 tbsp. per jar 18. oz jar, 7 tblsp. per 200 grams)
Calories: 91.84 kcal Protein: 2.0 g Fiber: 1.1 g Carbohydrates: 1.72 g Total Fats: 9.3 g

This Raw, Organic Brazil Nut Butter is freshly ground to keep the temperature low enough to retain enzymes and life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or high-temperature ground nut and seed butters. This creamy and delicious raw, organic, brazil nut butter is available in the refrigerated section of your local natural foods store or online.

Ingredients: Raw Organic Almonds, Sesame Seeds and Sunflower Seeds

Nutritional Information:
The figures below are an estimate compiled from the online database maintained at www.nal.usda.gov/fnic/ and from Erasmus, Udo. Fats that Heal, Fats that Kill. Burnaby BC Canada, Alive Books, 1993.
Serving Size: 1 tablespoon - approx. 14 grams (36 tbsp. per jar 18. oz jar, 7 tblsp. per 200 grams)
Calories: 83 kcal Protein: 3.22 g Fiber: 0.45 g Carbohydrates: 2.51 g Total Fats: 7.3 g

This Fresh, Raw, Low-Temperature Ground, Organic, Luscious Nut and Seed Butter is freshly ground two or three times (from sproutable and/or raw nuts and seeds) to keep the temperature low and retain life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or ground nut and seed butters. This sweet and delicious raw, organic, luscious nut and seed butter is available in the refrigerated section of your local natural foods store.

Ingredients: "Raw", Organic, Mechanically-Hulled Sesame Seeds*, fresh, raw, honey
* denotes items grown organically

Nutritional Information:
The figures below are an estimate compiled from the online database maintained at www.nal.usda.gov/fnic/ and from Erasmus, Udo. Fats that Heal, Fats that Kill. Burnaby BC Canada, Alive Books, 1993.
Serving Size: 1 tablespoon - approx. 14 grams (36 tbsp. per jar 18. oz jar, 7 tblsp. per 200 grams)
Calories: 74.5 kcal Protein: 2.85 g Fiber: 0.31 g Carbohydrates: 7 g Total Fats: 5.93 g

This Raw, Organic, Halvah is freshly ground two or three times to keep the temperature low enough to retain enzymes and life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or ground nut and seed butters. This sweet and delicious raw, organic, halvah is available in the refrigerated section of your local natural foods store.

Ingredients: 100% Fresh Raw Organic hulled sesame seeds

Nutritional Information:
The figures below are an estimate compiled from the online database maintained at www.nal.usda.gov/fnic/ and from Erasmus, Udo. Fats that Heal, Fats that Kill. Burnaby BC Canada, Alive Books, 1993.
Serving Size: 1 tablespoon - approx. 14 grams (36 tbsp. per jar 18. oz jar, 7 tblsp. per 200 grams)
Calories: 84 kcal Protein: 3.7g Fiber: 0.4 g Carbohydrates: 4g Total Fats: 7.7 g Omega-3: 0% of total fats Omega-6: 45% of total fats Omega-9: 42% of total fats Other Fats: 13% of total fats

This Fresh, Raw, Low-Temperature Ground, Organic, Tahini is freshly ground two or three times (from fresh sesame seeds) to keep the temperature low and retain life energy. It is then immediately refrigerated and is guaranteed to taste and feel better than roasted and/or ground nut and seed butters. This delicious raw, organic, tahini is available in the refrigerated section of your local natural foods store.

Chocolate Dream   Ingredients: Honey*, Rapunzel Cocoa Powder*, fresh raw tahini*, sunflower oil*. (Items with an * are Organically Grown and Processed in Accordance with the California Organic Foods Act of 1990.)

Note About Oil and Nut & Seed Butter Quality: To maintain life energy, we plan our productions and purchasing to utilize super fresh, organic, completely low-temperature processed oils and nut & seed butters. It is our intent to supply you with the most healthful options for chocolate. In every aspect of formulation of this product, we use quality ingredients and maintain minimum temperatures (through refrigeration and low-temperature grinding) to ensure maximum freshness.

Luscious Chocolate Dream   Ingredients: Honey*, Rapunzel Cocoa Powder*,Rejuvenative Foods Luscious Seed & Nut Spread* (almond butter*, sunflower butter*, tahini*), extra virgin olive oil*, sunflower oil*. (Items with an * are Organically Grown and Processed in Accordance with the California Organic Foods Act of 1990.)

Note About Oil and Nut & Seed Butter Quality: To maintain life energy, we plan our productions and purchasing to utilize super fresh, organic, completely low-temperature processed oils and nut & seed butters. It is our intent to supply you with the most healthful options for chocolate. In every aspect of formulation of this product, we use quality ingredients and maintain minimum temperatures (through refrigeration and low-temperature grinding) to ensure maximum freshness.

Dutch Cocoa Chocolate Almond Spread  Ingredients: Honey*, Cocoa Powder Dutch Processed with alkali, Rejuvenative Foods Fresh Raw Low Temp. Ground Almond Butter*, sunflower oil*. (Items with an * are Organically Grown and Processed in Accordance with the California Organic Foods Act of 1990.)

Note About Oil and Nut & Seed Butter Quality: To maintain life energy, we plan our productions and purchasing to utilize super fresh, organic, completely low-temperature processed oils and nut & seed butters. It is our intent to supply you with the most healthful options for chocolate. In every aspect of formulation of this product, we use quality ingredients and maintain minimum temperatures (through refrigeration and low-temperature grinding) to ensure maximum freshness.

Serving Suggestions: Delicious by itself, on rice cakes, in a nori roll, or with any sort of fresh or dried fruit including apples, bananas, figs, etc.

Fresh Organic Chocolate Spread  Ingredients: Honey*, Cocoa Powder*, Rejuvenative Foods Fresh Raw Low-Temp. Ground Almond Butter*, sunflower oil*. (Items with an * are Organically Grown and Processed in Accordance with the California Organic Foods Act of 1990.)

Note About Oil and Nut & Seed Butter Quality: To maintain life energy, we plan our productions and purchasing to utilize super fresh, organic, completely low-temperature processed oils and nut & seed butters. It is our intent to supply you with the most healthful options for chocolate. In every aspect of formulation of this product, we use quality ingredients and maintain minimum temperatures (through refrigeration and low-temperature grinding) to ensure maximum freshness.

Serving Suggestions: Delicious by itself, on rice cakes, in a nori roll, or with any sort of fresh or dried fruit including apples, bananas, figs, etc.

Raw Cultured Vegetables

by Evan Richards

Abilities of Raw Cultured Vegetables to Enliven the Flavor of Foods

Either on their own as a revitalizing snack or as an enriching garnish consumed on the same spoon with other foods, many people love the live zing taste sensations of various combinations of Raw Cultured Vegetables. This article offers an understanding about how the intrinsic life energy in Raw Cultured Vegetables creates a phenomena, when consumed, of actually enticing and enhancing the release of naturally present flavors as well as the nutritional benefits of most foods that the Raw Cultured Vegetables are eaten with.

Fresh Raw Cultured Vegetables, in their creation and existence (as a refrigerated food taking part in an ongoing self-perpetuating culturing process) and as they are being consumed, do and are doing almost the same thing as our body's assimilation system. Because assimilation is being initiated sooner, the flavors of all the foods are released sooner and in a more complete and healthful way. They actually bring out the flavors in foods. Raw Cultured Vegetables are an exceptional garnish to enhance just about all foods with an exotic live zing taste sensation and this unique food is a natural enhancement to the human assimilation process.

What are Raw Cultured Vegetables?

What are Raw Cultured Vegetables? Raw Cultured Vegetables are unheated, cultured (which refers to the fermentation process) vegetables that have been either cut, ground, or shredded and left in a sanitary container for a about a 7 day period at a temperature maintained in the range of 59º to 71º. This process allows for the proliferation of lactobacilli (healthful micro-flora that are naturally present in vegetables and also in our digestive tract), which break down the sugars and starches found in the vegetables, aiding the pancreas and intestines in proper digestion. The difference between Raw Cultured Vegetables and commercially available heated sauerkrauts is that the in a heated sauerkraut the lactobacilli and healthful enzymes have been destroyed.

As long as they are refrigerated and eaten within six months of being created, Raw Cultured Vegetables are a flavorful self-sustaining culture of these essential enzymes and lactobacillus cultures that do not dissipate with shelf life, like some probiotics and acidophilus powders. On March 10, 1989, Dairy & Food Labs, Inc. found 5,500,000 lactobacillus acidophilus per gram in our Vegi-Delite Live Zing Salad, made with organic raw cultured cabbage, beets, carrots, lemon, dill and garlic. This is not an isolated, refined supplement (where lactobacillus count tends to dissipate) but an appetizing live food that is naturally self maintaining its fresh lactobacillus count.

Candida

Candida is a commonly used term to describe the overgrowth of and subsequent health problems caused by the naturally present yeast, albicans candida, in the human digestive tract. In healthy humans, the extent to which candida proliferates is usually kept to a minimum by the lactobacilli and other healthful micro-organisms. Sometimes as a result of antibiotics and certain toxic aspects of our environment, the healthful micro-organisms get diminished. This results in an increase in the candida and leads to health problems such as: dizziness, absent-mindedness, digestive problems, grumpiness and/or irrational behavior. Raw Cultured Vegetables are rich in lactobacilli, including plantarum and acidophilus, which help to create a healthy colonic environment in which yeast populations, and pathogenic bacteria are controlled. Raw Cultured Vegetables are especially good for people taking antibiotics or birth control bills, pregnant women, and diabetics; all high risk groups for yeast disorders.

Testimonials regarding the treatment of Candida, that substantiate the benefits of Raw Cultured Vegetables, include: Some time ago I was having severe problems with Candida albicans, causing severe heart palpitations - variously diagnosed as tachycardia, premature ventricular contraction, prolapsed mitral valve, etc. I resorted to drastic methods to try to eliminate the candida including nystatin and various natural products, for about 6 -8 months without satisfactory results...One day I read a testimony by a man who overcame candida with Raw Sauerkraut. After I had eaten about 7 jars of the stuff- which by the way I liked - after about two weeks my heart palpitations vanished. I had too much of a hearty growth of the candida albicans yeast in my whole system, which I worked hard for one year to get under control. After using your Raw Sauerkraut for one month, I had the yeast under control and am feeling so much healthier in every way.

Other Digestive Disorders

Raw Cultured Vegetables have been effective in the treatment of a number of other disorders, including: peptic ulcers, ulcerative colitis, colic, various food allergies, cystitis, vaginal infections, constipation, stomach-aches and other digestive disorders. I received a letter from one individual with ulcerative colitis saying that Raw Cultured Vegetables saved their life. Another person's testimony is: I had been ill with what was diagnosed as ulcerative colitis and had a few bad episodes with it. About a month ago I found Vegi-Delite (Raw Cultured Vegetables made from cabbage, beets, carrots, dill and garlic) which contains the active lactobacillus culture. Within 3 days of use my symptoms had cleared, and I have been well since.

Raw Cultured Vegetables are made from cabbage, a cruciferous vegetable, and other natural ingredients. The American cancer Society's epidemiological studies indicate that diets high in cruciferous vegetables have been associated with less cancer incidence. Paul Pitchford, in his book, "Healing with Whole Foods", states, raw saltless sauerkraut... promotes better nutrient absorption as well as the growth of healthful (acidophilus) intestinal flora. In the context of such a beneficial ferment, gastro-intestinal renewal is enhanced; in addition all the properties of cabbage become more effective (page 379). Dr. Johannes Kuhl, a German doctor and author of several books including "Cancer in Check", repeatedly found evidence that the regular consumption of Raw Cultured Vegetables works as a preventative measure for cancer patients.

Food Combining

Raw Cultured Vegetables also combine well with just about all foods (the exception may be fruit, although I have received reports that the culturing of the vegetables lets them be compatible with fruit), and aids in the breakdown of both carbohydrates and proteins. Various pleasing taste sensations can be experienced by experimenting with Raw Cultured Vegetables on and with all different foods. Donna Gates, in her best selling book The Body Ecology Diet, thoroughly discusses the importance of Raw Cultured Vegetables in digestion: Cultured vegetables...are already pre-digested. This means that before they enter your mouth, the friendly bacteria have already converted the natural sugars and starches in the vegetables into lactic acid, a job your own saliva would do anyway. The enzymes in cultured vegetables also help digest other foods eaten with them, (p. 92).

The Macrobiotics Of Raw Cultured Vegetables or The Yin and Yang of Raw Cultured Vegetables

In the book "The Macrobiotic Way", Michio Kushi defines the principle of Yin and Yang as the philosophical foundation of macrobiotics. He goes on to say that the unifying principle states that everything in the universe is constantly changing and that antagonistic forces compliment one another. An understanding of this principle promotes harmony of body and mind and helps individuals to achieve balance with the natural world. The definition of Yin and Yang is as follows: "Yin - energy or movement that has a centrifugal or outward direction and results in expansion. Yang - energy or movement that has a centripetal or inward direction." In terms of Yin and Yang, Raw Cultured Vegetables are a beautifully balanced food. They're Yin in that their primary ingredient, cabbage, grows above the ground and the outer leaves expand out. The outer and inner leaves are soft when they are broken away from the compact center. It is Yang because the inside of the cabbage is compact and hard and it grows close to the ground.

Based on how Michio Kushi defines macrobiotic foods, Raw Cultured Vegetables are macrobiotic because they are conducive to maintaining one's lean "Yang" appearance. They fulfill the pickled vegetable category he recommends in his diet and supply the beneficial enzymes and easily digestible fermented foods he discusses.

Overall Balance

The human digestive tract, including the colon, intestines, saliva, and pancreas, is in it's proper and healthful balance when there is a preponderance of healthful micro-organisms including lactobacilli. An important aspect of keeping this proper balance is to keep lots of fresh, live enzymes in the digestive tract. The concept of macrobiotics means an overall balance. When related with the human digestive tract it includes an enzyme balance and the proper balance of living micro-organisms.

Raw Cultured Vegetables will balance the strong, warming winter foods with light and lively enzymes and in the summer, will supply you with the light food requirements macrobiotics indicate are appropriate. Cooked vegetables are macrobiotic because the cells get broken down from the cooking and nutrients are more easily assimilated. Raw Cultured Vegetables are macrobiotic as cooked vegetables are macrobiotic because the fermentation process breaks down the cells of the vegetables, just as cooking does. But since no heat is used, Raw Cultured Vegetables can still supply our bodies with a healthful balance of enzymes and micro-organisms.

Auto-intoxication

If, when we are young, we mess up our proper micro-ecological balance, our bodies may not show or notice the negative results because the pancreas can produce the necessary enzymes. Our bodies are still young enough to compensate and rejuvenate themselves from their own inherent growth powers, similar to the way a seed can sprout from its own inherent energy without getting any nutrients. Yet if you don't put that seed in healthy soil, it will lose its vitality, and eventually die. In humans, the unhealthful micro-organisms including candida and E. Coli, emit toxins and may thrive in a digestive tract that does not have a preponderance of healthful micro-organisms, including lactobacilli. As one gets older, these toxins may seep out through the intestinal walls and poison the body, creating what the famous Russian scientist Elie Metchnikoff (Metchnikoff was appointed by Louis Pasteur to run the Pasteur Institute in France and continued on in that capacity after Pasteur's death) referred to as "auto-intoxication." Auto-intoxication is the poisoning of the organs as a result of toxins or poisons building up in the intestines and then eventually seeping through the cell walls of the intestines and entering the blood stream, the lifeline of our organs. When you're young, your organs can still function well with toxins in them. The negative results are noticed as you get older. When the organs become poisoned, their ability to assimilate vitamins, minerals and other nutrients and to rejuvenate the body is diminished. Many people who are older can have a lot more energy and be a lot healthier if they prevent auto-intoxication by keeping the proper micro-ecological balance in the digestive tract.

In the digestive tracts of human babies and wild animals, there exists a natural microbiological balance. This means there is the right amount of healthful micro-organisms present. Originally, nature designed the implantation of these healthful micro-organisms to occur as a result of the consumption of mother's milk. Nature designed our bodies to keep this proper microbiological balance (healthful micro-organisms proliferating in the digestive tract) for our entire lives without needing to be re-implanted. Nature did the best it could to compensate for overprocessed, fiberless diets, antibiotics, and/or a toxic environment (all of which may eliminate vital micro-organisms) by giving our bodies inherent strength and a natural resiliency. If these healthful micro-organisms are eliminated, one of nature's methods for re-implantation of the vital micro-organisms is the consumption of Raw Cultured Vegetables.

The Enzymology of Raw Cultured Vegetables

An enzyme is a biochemical: a minute chemical that performs a specific function when in the proper environment for that enzyme to perform that function. In effect, certain enzymes do certain things at different temperatures with and without water and/or air. Additionally, certain enzymes work on certain substances.

An enzyme works when in the appropriate environment that lets its active center merge with the molecules of a substance (food, vitamins, minerals, etc.) and create a chemical change, which transforms the molecular structure of the substance. There are thousands of different enzymes performing many different functions in every living metabolic action. Enzymes are life in action and life is enzymes in action. The biggest difference between an enzyme and a micro-organism is that an enzyme does not grow or reproduce. It simply catalyzes other substances in order for them to grow, reproduce, function or metabolize.

Micro-organisms, including lactobacilli (the plural of lactobacillus), consist of enzymes and cells. I got a better conception of what a micro-organism is from a scientist who described them as being kind of like a little bag of enzymes. The lactobacilli transform sugars into lactic acid. This is done via enzymatic actions. These enzymes ooze out through the cell walls of the lactobacilli to do this job as well as doing it within the cell's walls. Since lactobacilli are alive, they are full of enzymes. These enzymes continue to do this same job inside the human digestive tract. As new micro-organisms are created, new enzymes are created. These micro-organisms are made of enzymes and cells. Thus, fermented vegetables have more enzymes than regular cabbage, especially when they have been kept well refrigerated after six days of fermentation. This is assuming these fermented vegetables were not heated, as heating eliminates enzymes and the healthful lactobacilli.

Since it's alive, the human body functions and metabolizes from enzymes and enzymatic actions. That's why it's so beneficial to feed your body enzyme-full Raw Cultured Vegetables. Your body's organs, especially the pancreas, produce enzymes for the purpose of digesting food as well as for the purpose of supplying your organs the enzymes that they need. But it's still important to get fresh enzymes in the diet because our pancreas and other enzyme-making organs as well as the metabolic processes of the body need a chance to rest. More importantly, these organs need a chance to make enzymes that vibrantly catalyze the natural refurbishing of our cells. This is especially true when organs have been overused, producing enzymes to process overwhelming amounts of bulky refined foods that take away digestive juices and give nothing or little back to the body's health process. Nature designed people's enzyme-making processes to be used for the purpose of normal metabolism: rejuvenation of cells, elimination of toxins, growing, and strengthening of the immune system, with a minimum enzyme-producing requirement for digestion. This has been scientifically proven, and it makes sense when one considers that when nature designed the human body there were no refined or processed foods and there was a minimum of cooked foods. Yet raw and live foods full of enzymes were plentiful. This is why it's so important to eat enzyme-full Raw Cultured Vegetables -- so your body has a chance to make enzymes to rejuvenate itself and not waste a large portion of its enzymes digesting food.

The Bacteriology of Raw Cultured Vegetables

There are in nature, i.e., the air and plant life, including cabbage leaves and other vegetables, many different micro-organisms, including lactobacilli and other bacteria. While a few of these bacteria permeate the leaves, most stay on the surface. If cabbage is ground up, put into a sanitary container, and left at room temperature (60-70 degrees), leuconostoc mesenteroides (one of the naturally present bacteria in vegetables) rapidly colonizes, quickly lowering the pH (creating an acidic environment) of the now fermenting vegetables. In this environment, healthful micro- organisms, including lactobacillus plantarum and lactobacillus brevis, can proliferate. This means these micro-organisms, via enzymatic actions, are converting sugars and starches, which are naturally present in vegetables, into lactic and acetic acids (natural preservatives). This maintains a slightly acidic healthful environment in the fermenting vegetables that continues to be conducive to the proliferation of healthful micro-organisms.

When fermenting vegetables are packaged and put in a refrigerator after fermenting for six days at room temperature, they are at the peak of the conversion process (converting the sugars and starches in the vegetables to lactic and acetic acids). In other words, these healthful micro-organisms are having a "real party!" They are reproducing, growing, and converting the naturally present sugars and starches in the vegetables. This process continues when the fermenting vegetables are refrigerated, but at a much slower rate and, if they are kept just above freezing, they are barely fermenting at all. Yet when you bring the cultured vegetables back up to room temperature, the whole process continues. Therefore, when you put these fermented and/or fermenting vegetables that are at room temperature on food that you're eating, the conversion process, which is similar to human digestion, is happening as you put the vegetables in your mouth and chew them. Because digestion is being initiated sooner, the flavors of all the foods are released sooner and in a more complete and healthful way (a "live zing" taste sensation).

An interesting phenomenon is that in our digestive tracts, a similar thing occurs as occurs during the fermentation of vegetables, i.e., our digestive tracts have lactobacilli and other healthful micro-organisms converting foods including sugars and starches to lactic, acetic and other acids. In this environment, human digestive tracts normally do not let unhealthful micro-organisms such as candida (a yeast) proliferate. This exemplifies how natural the consumption of Raw Cultured Vegetables is since Raw Cultured Vegetables do almost the same thing as our digestive tracts.

Recipe for Raw Cultured Vegetables

To enjoy the benefits and the uniquely appealing flavor of Raw Cultured Vegetables, you may make your own as follows:

Use fresh, well-cleaned cabbage either on its own or as the primary ingredient along with beets, carrots, garlic, celery, kelp, herbs or any other vegetable you enjoy. You may add a high quality sea salt if desired. A five-gallon container will hold about 35 pounds of vegetables and it is best to use at least 25 pounds per recipe. You can either grind the vegetables using a Champion Juicer (without the screen) or cut and shred them with a food processor. If you use the latter process, pound the vegetables to make them juicier.

Put the prepared vegetables in a stainless steel, ceramic or a glass crock. Don't fill the crock to the brim because the fermenting vegetables are likely to expand and may overflow. Put lots of fresh cabbage leaves on top of the ground up vegetables and using your hands and a little body weight, gently and firmly compress the leaves.

Put a plate that is as wide as possible in the crock and then add some weight to the plate, such as a lidded glass jar filled with two-thirds of a pint of water. A little weight will be sufficient, as too much will force the vegetable juice above the fermenting vegetables. Check the fermenting vegetables a few times over the next day and a half to ensure that the plate is sitting evenly on the vegetables and is not lopsided.

Let the fermenting vegetables sit in a well-ventilated space at room temperature (between 59-71º) for five to seven days. The longer it sits the stronger it gets. After five to seven days (6-7 days at 62ºand 5-6 days at 70º), throw away the old cabbage leaves and the moldy and discolored vegetables on the top. Put the remaining delicious fermented vegetables in glass jars and refrigerate. The Raw Cultured Vegetables will last from four to eight months when kept at 34º and opened minimally. Do not freeze them.

More Information On Raw Cultured Vegetables

If you don't have the time or the inclination to make your own Raw Cultured Vegetables, you may want to consider trying Rejuvenative Foods Raw Cultured Vegetables which can be commonly found in refrigerated sections of natural food stores. Rejuvenative Foods produces four different delectable flavors of Raw Cultured Vegetables: Vegi Delite Live Zing Salad (cabbage, beets, carrots, lemon, dill & garlic), Fresh Raw Kim Chi (cabbage, carrots, onions, ginger, high mineral sea salt & ground dried red peppers), Flavor 1 Raw Sauerkraut (just cabbage & dill) & Sea-salted Raw Sauerkraut (macrobiotic sea salt & cabbage). These inviting foods are made from fresh raw organic vegetables and are refrigerated and dated because they have not been heated like most commercial sauerkrauts.

Raw Cultured Vegetables are delicious and provide an excellent self-rejuvenating source of non-dairy lactobacilli, including acidophilus and plantarum, important for the maintenance of healthy intestinal flora and the alleviation of digestive disorders. This is important for people who are lactose intolerant, have pathologies that prevent the consumption of dairy or simply choose to avoid it.

If you would like to learn more about Raw Cultured Vegetables, there are several books that discuss the topic in more depth. They include: Donna Gates' The Body Ecology Diet, Paul Pitchfords' Healing with Whole Foods, and Conscious Eating, by Gabriel Cousens, M.D. Dr. Cousens affirms the healthful benefits of Raw Cultured Vegetables: One way that the cultured vegetables are so good for us is that they prevent the yeast, albicans candida, and pathogenic bacteria from taking over the colon and creating endotoxins which suppress the immune system. In essence, they create a micro-ecological balance in the colon that helps maintain health. Enjoy and be healthy.

Raw Cultured Vegetables Terminology

Enzyme - A biochemical that catalyzes life by merging with substances and transforming their molecular composition. Enzymes are life in action and life is enzymes in action.

Lactobacilli - The plural of lactobacillus. A bacteria. There are over thirty strains of lactobacilli. Many healthful and friendly lactobacilli are naturally present in Raw Cultured Vegetables and in our digestive tracts.

Microecology - Having to do with the balance of micro-organisms and their relationship with their environment, especially in the human digestive tract.

Micro-organisms - Microscopic living organisms, including bacteria and yeast. Also known as microflora. A micro-organism consists of cells and enzymes.

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Ingredients: Cabbage*, Beets*, Carrots*, Lemon*, Dill*, Garlic*
Our famous Vegi-Delite Live Zing Salad is made from fresh, raw vegetables that are ground up, put into a stainless steel container and left to culture for five to seven days. No water, salt or vinegar is added. Our Live-zing salad is cultured and not pasteurized, therefore it has healthful lactobacilli and enzymes that create a characteristic cultured aroma and may cause expansion. If it expands, it's still great. Just keep it refrigerated - but do not freeze.

Kim-Chi without salt is a very unique and special food. Kim-Chi has been a staple of the Korean diet for centuries. It is made from fresh, shredded, unheated vegetables which are put into stainless steel containers and left to culture for five to seven days. No water or vinegar is added. These delicious, high-fiber, low-fat, unheated, organic, cultured vegetables are one of the richest sources of lactobacilli and enzymes available. Lactobacilli are probiotic microflora, naturally implanted by mother's milk, normally present in a healthy human digestive tract.

Kim-Chi has been a staple of the Korean diet for centuries. It is made fresh, shredded, unheated vegetables which are put into stainless steel containers and left to culture for five to seven days. No water or vinegar is added. These delicious, high-fiber, low-fat, unheated, organic, cultured vegetables are one of the richest sources of lactobacilli and enzymes available. Lactobacilli are probiotic microflora, naturally implanted by mother's milk, normally present in a healthy human digestive tract.

Ingredients: Cabbage*, Carrots*, Celery*, Sea Vegetables, Ginger*, Lemon Juice*, Lemon Thyme*, Thyme*, Basil*, Sage*, Rosemary*, Ground Dried Red Peppers*

Kim-Chi without salt is a very unique and special food. Kim-Chi has been a staple of the Korean diet for centuries. It is made from fresh, shredded, unheated vegetables which are put into stainless steel containers and left to culture for five to seven days. No water or vinegar is added. These delicious, high-fiber, low-fat, unheated, organic, cultured vegetables are one of the richest sources of lactobacilli and enzymes available. Lactobacilli are probiotic microflora, naturally implanted by mother's milk, normally present in a healthy human digestive tract

Kim-Chi has been a staple of the Korean diet for centuries. It is made from fresh, shredded, unheated vegetables which are put into stainless steel containers and left to culture for five to seven days. No water or vinegar is added. These delicious, high-fiber, low-fat, unheated, organic, cultured vegetables are one of the richest sources of lactobacilli and enzymes available. Lactobacilli are probiotic microflora, naturally implanted by mother's milk, normally present in a healthy human digestive tract.

Ingredients: Cabbage*, Beets*, Carrots*, Lemon*, Dill*, Garlic*

Our famous Vegi-Delite Live Zing Salad is made from fresh, raw vegetables that are ground up, put into a stainless steel container and left to culture for five to seven days. No water, salt or vinegar is added. Our Live-zing salad is cultured and not pasteurized, therefore it has healthful lactobacilli and enzymes that create a characteristic cultured aroma and may cause expansion. If it expands, it's still great. Just keep it refrigerated - but do not freeze.