Page 13 - Healthy Living

matter into a stable amendment for improving soil quality, fertility and also make nitrogen available to plants. After long term
use the NPK synthetic fertilizer depletes the soil of supplemental vital minerals and results in nutrient deficient grains, produce
and fruits.

In the Midwest USA, there was large scale conversion of the dry plains grassland into farmland. Mass production farm methods
created the conditions for massive erosion of the topsoil. This was aggravated by not replenishing the soil with biomass to com-
post. Many successive years of planting and harvesting exhausted the topsoil of nutrients. During the three major droughts of
the 1930s, the eroded soil in the Midwest turned to dust. Winds caused huge clouds which sometimes blackened the sky travel-
ing cross country reaching as far as the East Coast cities of New York and Washington D.C. The dust storms damaged the ecolo-
gy and agriculture of the USA and Canadian prairies. Millions of pounds of topsoil were dispersed by the powerful winds that
inhibited any land production for years.
It required years of soil remediation to again grow corn, wheat and other crops in the Midwest. For the most part farmers con-
tinue to grow massive cash crops like corn, wheat, soybeans, sugar beets using NPK fertilizer. The crops look good but they are
not nutrient dense foods.

Becoming aware of the downside of industrialized food production will help one search alternative sources of food productions
such as small local farms growing crops according organic standards. Small scale organic farms avoid factory produced fertilizer
like NPK. At present, many grocery chains offer organic vegetables.

Not everyone can grow their own organic vegetables in nutrient rich soil.

Home grown organic sprouts is the most cost effective way to produce nutrient dense produce for pennies on the dollar.
Sprouting at home for food production is not difficult. All you need is a clean cotton cloth. Soak any vegetable, grain or bean
seed in clean water overnight. Spread the soaked seeds on a damp cotton cloth, roll the cloth and seeds like a cigar and wrap it
with a dry cloth or plastic bag. Keep the bag in a warm place for three days. When you open the cloth, the seed will be sprout-
ed. Transfer the seeds to a bowl, wash and drain them with clean water and let them sit covered with a wet cloth. Every twenty
-four hours wash and drain the sprouts and cover them again. After the fifth day of sprouting you can begin to eat them in sal-
ads, sandwiches, in soup or mixed with vegetables. There are many recipes on the internet how to make different tasty sprout
preparation.
Note: A seed (grain or legume) has many nutritional advantages, but many of them are locked up tight by anti-nutrients, such
as phytic acid, which may have Enzyme Inhibitors that bind with calcium, magnesium, iron, copper, and zinc, making them diffi-
cult to absorb. By sprouting your grains, legumes or seeds, you neutralize phytic acid.

Soaking the seeds overnight will help to diminish some of the fat content and will convert the dense vegetable protein to sim-
pler amino acids for easier digestion. The more complex carbohydrates in the foods will also start to break down into the sim-
pler glucose molecules

The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous
beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes
even eightfold.

You can become a kitchen gardener and grow up to 50% or more of your fresh food needs. Sprouts are the most nutrient dense
and enzyme rich foods you can eat especially when you grow them yourself by controlling the water quality and keeping them
free from external toxins.
Step #5 - Eliminate eating all foods with altered molecules or genetically altered.

Partially hydrogenated oils (chemically altered vegetable oils) don’t turn rancid as easily as non-hydrogenated fats (natural veg-
etable oils). They can withstand repeated heating without breaking down, and the process can turn a liquid oil into a solid,
which allows for easier transportation and wider uses. This solid fat was also much less expensive than many solid animal fats.
Eating molecularly altered hydrogenated cooking oils are very detrimental for health because the body cannot identify the al-