Table Talk: Real Food for Real Health

March is National Nutrition Month, and as extensive medical research has revealed, fresh fruits and vegetables are important keys to good health. Processed foods, in boxes, cans or bags, full of additives, preservatives, chemicals, colors and dyes, lack the good nutrition that organic fresh produce offers. Pre-prepared processed foods are quick and easy but can compromise good health.

Poor nutrition has been directly related to low energy, depression, cancer, diabetes and heart disease. Heating food to more than 112 degrees kills living enzymes and compromises the vitamins and minerals. Raw foods, which are not heated, have more nutrition. Conventional produce, grown and sprayed with chemicals, poses a health risk. Organic produce tastes better and has no chemicals on or in it.

Hippocrates said, “Let food be thy medicine and medicine be thy food.” Mother Nature provides us with natural, real food, which can be grown, picked and eaten right out of the garden. The body was created to heal itself, and it will if given real food nutrition. Our ancestors picked wild greens, fruits, vegetables, nuts and seeds and ate them in their pure and natural form. This is still a good idea today.

Avocado is one of the world’s most perfect foods and a valuable source of organic fat and protein. Garlic is good for heart disease, tumors and headaches. It helps lower cholesterol, too. One raw crushed garlic clove contains the antibiotic equivalent of one hundred thousand units of penicillin. Fresh lime juice is an astringent, which stimulates the liver and gall bladder, stirring up and eliminating acids and latent toxic settlements. Cucumber is rich in minerals that neutralize blood acidosis helping dissolve uric acid accumulations, such as kidney and gallbladder stones. Cilantro helps purify the blood from heavy metals, like mercury and lead.

Instead of just taking vitamins or mineral pills, individuals should seriously consider adding more fresh and natural produce to their routine diets. Our bodies will thank us in so many ways.

Brenda Cobb is founder of The Living Foods Institute and author of The Living Foods Lifestyle. For more information on living foods and topics related to this article, call 800-844-9876 or visit LivingFoodsInstitute.com.

Avocado Jalapeno Dip Recipe 
2 ripe avocados
1/4 cup fresh cilantro
1 small jalapeno pepper
1 cup tomato
1 cucumber
3 Tbsp fresh lime juice
1 clove garlic
1 tsp Himalayan salt
Remove the seeds from the jalapeno. Chop all of the vegetables, cilantro and garlic, and mash the avocado. Combine all the ingredients together until well blended.