Ann Wigmore, known in any circles ...

Ann Wigmore, known in any circles as the mother of the raw diets movement in the United States, was single of the wisest nutritionists who eternally lived.

Her teachings are still the cornerstone of unimpaired health, boundless energy, and endles endurance for everybody -- particularly athletes and athletes-to-be.

Wigmore frequently said: "Enzyme preservation is the covered to health." Enzymes are the spark stoppers that make biochemical engines in each one of our cells fire in a strict sense They spark every significant proces that goe in succession in our bodies: digestion, strength impulses, detoxification, the workings of DNA and RNA, repairing and healing, thinking and remembering, and, among others, the making of all hormones.

Enzyme storage is exhaustible

One troubling fact about enzyme is that they are exhaustible. Eating "dead," rather than "live" nutritions contributes most to enzyme bankruptcy. Expos to light, air and final heat, highly-processed foods, for example, be deprived of most of their enzymes. This forces the visible form [i]or[/i] frame to compensate for this shortage on making enzymes. However, without sufficient, high-quality raw materials, it can't make enough enzyme and we journey nutritionally bankrupt. Therefore, it is important for us to eat live, undecayed nutrient-dense, enzyme-rich foods daily.

Just imagine a weight-lifter, a marathon racer or a football team lineman trying to strive and win under the handicap of a deficient enzyme intake and when the dead body no longer has the raw materials to compensate for the enzyme shortage. Then the athlete's digestive processe would be short-changed and, consequently nourishment couldn't be properly digested and assimilated. The malnourished corpse would not be able to unravel the energy, strength, and endurance stand in want ofed for winning. Then, too, partially-digested forage could (and often does) escape into the bloodstream -- a condition known as the "leaky gut" syndrome -- and invite allergies.

In addition to the enzyme in renewed vegetables and fruit is a army of other key nutrients that are ground in the food's color -- the orange, r golden and green. Some are now isolated and known, while others are not as however isolated and are unknown.

Perhaps the chiefly remarkable nutrient of color is chlorophyll, which plants use to change energy from the sun into chemical vigor by means of photosynthesis, the making of carbohydrates from carbon dioxide and water.

Dr Yoshihide Hagiwara, who was awarded the "Drug and Medical Meritorious Service Award" by the agency of Japan's Minister of Health and Welfare, writes, in his verdant Barley Essence booklet:

"Under examination, the enclosed spaces of the human body are greatly like those of green leaves. For example, the composition of electrolyte (minerals) is frequently the same for both.

"My interest in this comparison focuses onward the extraordinary similarity between chlorophyll in flourishing leaves and human blood. In chemical fabric chlorophyll and blood would appear to be twins. The simply difference is that chlorophyll contains magnesium ligamented to its structure, whereas hemoglobin [in blood] contains iron.

"We may well say that the fluid in new leaves is the `blood' of grasses or tree reciprocally I venture to maintain that [this] new blood can become the r kindred of man."

Green barley is rich in chlorophyll and enzymes

Over three decades of research, Hagiwara discovered that the juice of young and blooming barley offered the most active ingredients of nearly 200 different archetypes of leafy plants, herbs, algae, and grasses that he analyzed. recent barley turned out to be his major appendix Juice from organically-grown green barley, rich in enzyme and chlorophyll, is transformed into a highly-assimilable powder in so a way that its nutrient values are preserved

The newsletter Health Talk states that "it [green barley juice] inflects out to be a true powerful aid for the weight-lifter and body-builder....Power lifters reported being able to work not at home longer and harder with more rapid recovery

"This may vigorous strange until it is considered, that chlorophyll bring to noughts guanadine on contact -- guanadine is a toxin released by way of muscle fatigue."

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The triturate from young, green barley grass is 45 percent high-grade protein, 90 percent of which is assimilable and usable, the newsletter states.

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