Ann Wigmore's Recipe for Longer Life describes her transition from a conventional diet to one of natural raw foods, sprouts, and food combining. Includes sprouting techniques, fermenting of vegetables, and menus for all day.
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The medical and health procedures in this book are based on the training, personal experiences, and research of the author. Because each person and situation is unique, the author and publisher urge the reader to check with a qualified health professional before using any procedure where there is any question as to its appropriateness.
The publisher does not advocate the use of any particular diet and exercise program, but believes the information presented in this book should be available to the public.
Because there is always some risk involved, the author and publisher are not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations, or procedures in this book. Please do not use the book if you are unwilling to assume the risk. Feel free to consult a physician or other qualified health professional. It is a sign of wisdom, not cowardice, to seek a second or third opinion.
A DIFFERENT APPROACH TO THE VITAMIN QUESTION
There has been more research work done on vitamins than any other component of food, and yet the basic facts of vitamins are almost lost upon both researchers and laymen.
It is necessary to recognize “living forces” as separate and apart from materialistic concepts. It is impossible to analyze or separate out vitamins. The vitamins are something immaterial — a “living force.” Foods rich in vitamins, such as wheat grass or carrots, take on the “living forces” so that the “living forces” are integral with the wheat grass and carrots but cannot be separated from them. The “living forces” may be lost but cannot be separated out.
What is the main source of this “living force”? The main source is the sun. We think of the sun’s rays as light rays, but in reality many different types of rays come into the world from the sun, and these are not all visible to us. The infrared rays and ultraviolet rays are examples.
Foods rich in vitamin A, such as oils and seeds, are those which are rich in “warmth.” Warmth derives from the sun — mostly from the infrared rays of the sun.
Foods rich in vitamin B are those rich in “order” such as the husks of wheat berries or rice and the peels of fruit. Order derives from the ultraviolet rays of the sun.
Foods rich in vitamin C are those rich in “light” such as green leaves (wheat grass). Light derives from the visible rays of the sun.
Vitamin D is in another category. The best way to describe vitamin D is to relate an experiment with pigeons which had the oil glands under their tails removed. They developed rickets, the prime vitamin D deficiency disease. When preening their feathers, the pigeons could no longer oil their feathers to allow the sun to irradiate the oil into vitamin D, with resultant absorption of the irradiated oil into the birds’ skins. Undoubtedly our best vitamin D is the vitamin D we ourselves can properly absorb through our skin from the rays of the sun. My personal belief and practice is to expose a reasonable amount of my skin to the sun whenever conveniently possible.
Paradoxically, the warmth, light, and air which impart the “living forces” to growing foods will destroy them after they have been harvested. Take hay, for example, which is livestock’s chief sources of complete vitamins. A farmer will store his hay, protecting it as much as possible from light, heat, and moving air current. Years ago there were dairies which bottled milk in amber-colored bottles to protect the milk from light. The milk was to be kept refrigerated and sealed except when poured for use. The same principles apply to all “living food,” once harvested. The food should be protected as much as possible from warmth, light, and air.
Harvey C. Lisle
A WORD FROM HARVEY G. LISLE TECHNICAL ADVISOR TO ANN WIGMORE
I graduated in 1937 from Ohio State University, where I had majored in chemistry. After getting out of the U.S. Air Force, I worked as a chemist for an agricultural laboratory (the Brookside Laboratory) where I tested soils and animal fodder, and subsequently I worked as a food technologist. At the same time, I took up my avocation of testing food for human consumption.
My chief diagnostic tool for testing foodstuffs is “paper chromotography.” Paper chromatograms are mediums for telling whether or not a food has been raised organically/naturally; whether it is full of life forces or devoid of such forces. While this testing method gives only basic answers, these are basic answers essential to a “grass roots movement” of people interested in a more natural lifestyle.
Ann Wigmore, with her lay organization, the Hippocrates Health Institute, is a prime example of a person needing help ordinarily unavailable from any professional source. I agreed to help her in those areas where I felt qualified. Such help has always been rendered out of love for humanity and not out of love for remuneration.
One of the keys to Ann Wigmore’s program is the raising of wheatgrass and the consumption of wheatgrass chlorophyll. The growing of wheatgrass is relatively simple and can be carried out by anyone who desires to do so, regardless of whether at Ann Wigmore’s Mansion, at home, in a desert region, or even on travels. Although raising wheatgrass is simple, there are a few fundamental rules which must be followed if the grass is to be of value. With the help of my experience and testing methods, we were able to devise with Dr. Ann what we think is the optimum method for raising the kind of wheatgrass which incorporates the highest grade of chlorophyll, vitamins, minerals, and enzymes.
The next step was to determine whether the fresh wheatgrass juice should be drunk immediately or whether it could be made in advance and then stored in the refrigerator for a few hours or any other length of time. Although we had a good idea of what the answer would be, it took a little research to arrive at a fairly definite time span. The answer was as follows: for the maximum benefit, the freshly-extracted juice must be consumed within fifteen minutes of its preparation. Research done by other scientists on a variety of juices (including wheatgrass juice) shows that a median time lapse of only seven minutes is recommended for full benefits. We are all, therefore, in full agreement that a freshly-extracted juice of fresh living produce must be drunk almost immediately.
Ann Wigmore asked me to formulate a salad that would be complete in food values, including proteins. This research involved not laboratory facilities, but books and tables which gave such diverse information as amino acid values, calories, percentage of fat or carbohydrates, life energy (resistance), etc. Such a salad was formulated with the provision that if a person was still hungry or had a craving after eating, that person was allowed to satisfy his/her appetite by supplementation with other vegetarian food.
There were a number of what I would call minor problems which Dr. Ann asked me to address. For example, almost everyone likes watermelons, but almost no one eats the white meat of the inner rind which borders the red fruit. Analysis proved the white portion to be very rich in nutrients. Tests on family and friends confirmed that the white meat is very easily digestible — so the conclusion is obvious. The taste of the white meat is not objectionable; the only consideration is that this portion is harder to chew than the inner red fruit. Therefore, for the sake of health and the strengthening of much-needed will power, go ahead and eat it for all-around benefit. As is widely known today, the minerals and vitamins, as well as the enzymes, of all fruits and vegetables are located predominantly in rinds and skins and immediately underneath them.
Another major key to Dr. Ann Wigmore’s Health Program is enzyme-rich fermented foods: seed sauces and cheeses and a drink called Rejuvelac. She never told me how she came to develop this most beneficial beverage, but she told me how it is made and asked me to find out all I could about it. I found that Rejuvelac shows immediate good results. It is simply a drink of fermented cereal grains. Fermentation of grains creates a high enzymatic activity, which is the basic essential of Rejuvelac. Human digestion is dependent upon enzymatic activity, so those people in ill health or with poor digestion benefit especially from drinking this very slightly sour liquid.
While Dr. Ann Wigmore’s main thrust is restoration of good health for those who lack it (especially those afflicted with grave and painful malfunctions like cancer), she has other allied interests. One of these is the health of our pets. Another is the improvement of school lunches.
This pretty much concludes the majority of projects we have carried out for Dr. Ann Wigmore. It is my conviction that healing is still more of an art than a science. Ann Wigmore has the background, conviction, and talents to carry out her healing program successfully. I am pleased that I could add my small talents to help her along her chosen path.
Norwalk, Ohio - September, 1980
PROFILE OF DR. ANN WIGMORE
Dr. Ann founded the Hippocrates Health Institute in Boston to share her Living Food Program with the world. It is the home base of the Hippocrates World Health Organization, founded by Dr. Ann in 1970 and which is now growing rapidly with centers in Michigan and Bombay, India. The HWHO is an educational, humanitarian, non-profit organization devoted to the physical, mental, and spiritual development of mankind through a living, uncooked, diet. Students come from all over the world to learn the Living Food Program, and return home equipped to teach to others the techniques they have learned. With its emphasis on sprouting, fermenting, composting, and living food, there is no other program like it in the world.
Ann has repeatedly shown that the body will heal itself of any illness when it is given Living Food Nourishment. Sprouts, wheatgrass, seeds, grains, indoor greens, fermented sauces and uncooked fruits and vegetables — that is, all living foods which are easily digestible and wonderfully nutritious — form the staple of her Living Food Program. These living foods have been shown by Dr. Ann to provide the body with everything it needs for optimum health, harmony, and vitality.
During her long and loving service to humanity (twenty-seven years), she has received numerous honors and awards for her outstanding work in the field of health and human nutrition. In 1971, The Nobel Prize Foundation (Royal Laplander Academy of Science) in Europe presented her with a Recognition Award for work in the Field of Youthfulness and for Efforts in Regeneration of Human Cells and Tissues; in 1978, Dr. Ann was made Lady Ann Wigmore by the Kingdom of the Netherlands which presented her with its highest award, the Order of Chivalry, for “distinguished achievement and noble deeds” in recognition of her outstanding work in the field of health and human ecology. In 1979, she was presented with a Cancer Victory Award by the Arlin J. Brown Information Center “in appreciation for saving numerous lives... .”
As far back as 1975, the House of Representatives of the Commonwealth of Massachusetts had awarded her with a citation for “exemplary development of food self-sufficiency through the wise use of natural resources.” Dr. Ann had donated five years of teaching workshops in the Boston area to high schools and colleges. These workshops on sprouting, healing, and soil composting are very popular. She co-lectured for many years with her friend and colleage, Dr. Paul Dudley White, the famous heart specialist.
Ann has traveled extensively around the world promoting her Living Food Program. Between 1977 and 1979, she traveled to India three times. There she opened seven health restoration camps, lectured at the Medical Research Hospital, and opened a HWHO center in Bombay. There, as in America, thousands of ailing people were helped to health by her program of living food, sprouting, and colon cleansing. While in India, Dr. Ann also published four books, among them You Are Your Own Healer.
During August of 1980, Dr. Ann spent ten days in Finland where she was warmly received. While there, she generated considerable excitement because of her program; as a result, a number of significant events are now happening. Her books are going to be translated into Finnish, among many other languages.
As more and more people become educated about living foods and made aware of Nature’s laws, they will begin to experience the power and grace behind Hippocrates’ words, “Let food be thy medicine.”
To human angels everywhere who have become aware that living food is the key not only to health and reduction of living costs in these times of inflation, but also helpful in reducing the consumption of energy and, more important, reducing the time needed to prepare meals. Instead of spending three hours over the stove cooking and destroying the life force in foods, one need spend a maximum of only one hour to prepare the nourishment that God created. This living food cookbook is also a means of survival and will provide guidelines for the prevention and overcoming of sickness and old age.
These souls that have become human angels have taken it upon themselves to be examples. I would like to comment on their courage — their courage to move into the change despite resistance encountered from their family and friends — and perhaps from society. I dedicate this book to them because of their fortitude and faith in Nature and God; their awakening desire to help themselves and their families and friends (when they become ready to be helped); their interest in helping humanity as a whole.
It has been a great privilege for me to work with these human angels and to watch them grow and improve, not only physically and mentally, but also spiritually, as they move into this New Age, through Nature’s and God’s way — by living food. So I want to say that these people deserve my dedication as an encouragement to them to continue to join my long-standing efforts to make a better world, the results of which I begin to see manifested everywhere.
Again, let me say — with my heart full of gratitude and love, and my dedication — that we will proceed until we have changed the whole of humanity and its attitude toward caring, especially caring for Nature, for one’s body, for one’s pets, for all of creation which humankind has so unknowingly neglected. For your love through service, I say, thank you, thank you.
Ann Wigmore, D.D., N.D.
The idea for the Recipe Book grew from a desire to share with others the knowledge of how easily raw food meals are prepared, how delicious they are, and how readily they can fit into any diet — no matter what else that diet may include. This new edition appears at a time when there is great general interest in health. Those of you who share this interest will realize that by preparing these meals, you are promoting your health and that of your families — for all the ingredients proposed are those belonging to Mother Nature herself.
Dr. Ann Wigmore’s program of living foods has brought me great benefits and I’d like to help bring those benefits to you. The work accomplished at the Hippocrates Institute would not be possible without the hard work and vision of Dr. Ann. Her presence — seen or unseen — is felt throughout the Mansion as a beautiful example to us all. This book is also an expression of the loving hands, hearts, and spirits of all who have put their energy into the Hippocrates kitchen and who have provided in so many ways for the physical and spiritual welfa...
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Descrizione libro Avery Publishing Group Inc.,U.S., United States, 1987. Paperback. Condizione libro: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Ann Wigmore s Recipe for Longer Life describes her transition from a conventional diet to one of natural raw foods, sprouts, and food combining. Includes sprouting techniques, fermenting of vegetables, and menus for all day. Codice libro della libreria BTE9780895291950
Descrizione libro Avery Publishing Group Inc.,U.S., United States, 1987. Paperback. Condizione libro: New. Language: English . Brand New Book. Ann Wigmore s Recipe for Longer Life describes her transition from a conventional diet to one of natural raw foods, sprouts, and food combining. Includes sprouting techniques, fermenting of vegetables, and menus for all day. Codice libro della libreria BZV9780895291950
Descrizione libro Paperback. Condizione libro: New. Paperback. Ann Wigmore's Recipe for Longer Life describes her transition from a conventional diet to one of natural raw foods, sprouts, and food combining. Includes sprouting techniques, ferm.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 208 pages. 0.712. Codice libro della libreria 9780895291950
Descrizione libro Avery Publishing, 1978. Paperback. Condizione libro: New. book. Codice libro della libreria 0895291959