Guest guest Posted November 20, 2003 Report Share Posted November 20, 2003 rawfood , Jason Coon <jcoon@c...> wrote: > hello all, I was wondering if humans can eat them? Hi Jason, Yes, we can eat raw potatos. Check out this article on the importance of starch in our diet. Following that are a couple quotes on oxalic acid. Mike http://www.newveg.av.org/staffoflife.htm " The Staff of Life by Edwin S. Douglas, Founder, American Living Foods Institute The Importance of starch in the human diet is greatly underestimated by many advocates of living food lifestyle. Starch is definitely the staff of life. ... .... STARCH FOODS (Complex Carbohydrates) In ancient times the primary sources of starch were root vegetables and tubers such as raw yams and potatoes , and high-starch nuts such as acorns and chestnuts. The importance of root vegetables was recognized by Dr. Norman Walker, the famous nutritionist, who emphasized that they are rich in essential minerals and vitamins. In his book, " Diet and Salad " , he recommended that we include raw potatoes, yams, parsnips, rutabagas and turnips in our diet by grinding, grating or chopping them and adding to salads. Most people don't find these raw starch foods appetizing. ... " ************* Dr. Norman Walker also wrote about oxalic acid. First, here is a quote from Viktoras Kulvinskas: http://www.geocities.com/viktoraslive/reports.htm " ... *Oxalic acid excess - can be found in rancid foods - especially rancid bee pollen; cooked spinach ; oversprouted Sunflower greens (should be eaten before the second set of leaf appear - before 7th day) or sprouted sunflower (soaked or sprouted for 1 day are ok) -they give a burning sensation to throat; with excessive consumption of sunflower and buckwheat greens (-over a pound per day) can bring on fatique. " The following is quoted from http://www.rawfoodinfo.com/real%20letters/ltr_oxalicacid.html " According to Dr. Norman Walker (in his books), Oxalic acid is only a concern if it is cooked. Dr. Walker states that raw oxalic acid does not have any negative effect on the body, only positive effects The following excerpt is from Fresh Vegetable and Fruit Juices by Dr. Walker: " Organic oxalic acid is one of the important elements needed to maintain the tone of, and to stimulate peristalsis. . . If the important organs comprising the alimentary and eliminative departments of our system, or any parts of them, are moribund or dead, the efficiency of their function is impaired, to say the least. This condition can result only from a lack or deficiency of live atoms in the food nourishing the cells and tissues concerned. Live food means that food which contains live organic atoms and enzymes found only in our raw foods. " . . . It is very vital to stress this matter in regard to oxalic acid. When the food is raw, whether whole or in the form of juice, every atom in such food is vital ORGANIC and is replete with enzymes. Therefore, the oxalic acid in our raw vegetables and their juices is organic, and as such is not only beneficial but essential for the physiological functions of the body. " The oxalic acid in cooked and processed foods, however, is definitely dead, or INORGANIC, and as such is both pernicious and destructive. Oxalic acid readily combines with calcium. If these are both organic, {meaning raw} the result is a beneficial constructive combination, as the former helps the digestive assimilation of the latter, at the same time stimulating the peristaltic functions in the body. " When the oxalic acid has become INORGANIC by cooking or processing the foods that contain it, then this acid forms an interlocking compound with the calcium even combining with the calcium in other foods eaten during the same meal, destroying the nourishing value of both. " In his book, written in 1936, Dr. Walker, when referring to ORGANIC oxalic acid is using the word " organic " in reference to " raw " oxalic acid as opposed to the word " organic " meaning not grown with chemicals and pesticides. In other parts of the book he also uses the word " organic " when referring to foods grown without chemicals and pesticides. There is more information on oxalic acid in his book. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2003 Report Share Posted November 21, 2003 Mike, The text below, Roger without out it this post will make no sense, fairly put all these health preaching doctors who talk about " gently steaming vegetables " in a bad light. They might counter argue by saying that we have liver and kidneys to take out such toxins and that raw foodists are obsessive - who knows? Peter Mike [snyder68] 20 November 2003 23:07 rawfood [Raw Food] Re: raw potatos?, Oxalic acid rawfood , Jason Coon <jcoon@c...> wrote: > hello all, I was wondering if humans can eat them? Hi Jason, Yes, we can eat raw potatos. Check out this article on the importance of starch in our diet. Following that are a couple quotes on oxalic acid. Mike http://www.newveg.av.org/staffoflife.htm " The Staff of Life by Edwin S. Douglas, Founder, American Living Foods Institute The Importance of starch in the human diet is greatly underestimated by many advocates of living food lifestyle. Starch is definitely the staff of life. ... .... STARCH FOODS (Complex Carbohydrates) In ancient times the primary sources of starch were root vegetables and tubers such as raw yams and potatoes , and high-starch nuts such as acorns and chestnuts. The importance of root vegetables was recognized by Dr. Norman Walker, the famous nutritionist, who emphasized that they are rich in essential minerals and vitamins. In his book, " Diet and Salad " , he recommended that we include raw potatoes, yams, parsnips, rutabagas and turnips in our diet by grinding, grating or chopping them and adding to salads. Most people don't find these raw starch foods appetizing. ... " ************* Dr. Norman Walker also wrote about oxalic acid. First, here is a quote from Viktoras Kulvinskas: http://www.geocities.com/viktoraslive/reports.htm " ... *Oxalic acid excess - can be found in rancid foods - especially rancid bee pollen; cooked spinach ; oversprouted Sunflower greens (should be eaten before the second set of leaf appear - before 7th day) or sprouted sunflower (soaked or sprouted for 1 day are ok) -they give a burning sensation to throat; with excessive consumption of sunflower and buckwheat greens (-over a pound per day) can bring on fatique. " The following is quoted from http://www.rawfoodinfo.com/real%20letters/ltr_oxalicacid.html " According to Dr. Norman Walker (in his books), Oxalic acid is only a concern if it is cooked. Dr. Walker states that raw oxalic acid does not have any negative effect on the body, only positive effects The following excerpt is from Fresh Vegetable and Fruit Juices by Dr. Walker: " Organic oxalic acid is one of the important elements needed to maintain the tone of, and to stimulate peristalsis. . . If the important organs comprising the alimentary and eliminative departments of our system, or any parts of them, are moribund or dead, the efficiency of their function is impaired, to say the least. This condition can result only from a lack or deficiency of live atoms in the food nourishing the cells and tissues concerned. Live food means that food which contains live organic atoms and enzymes found only in our raw foods. " . . . It is very vital to stress this matter in regard to oxalic acid. When the food is raw, whether whole or in the form of juice, every atom in such food is vital ORGANIC and is replete with enzymes. Therefore, the oxalic acid in our raw vegetables and their juices is organic, and as such is not only beneficial but essential for the physiological functions of the body. " The oxalic acid in cooked and processed foods, however, is definitely dead, or INORGANIC, and as such is both pernicious and destructive. Oxalic acid readily combines with calcium. If these are both organic, {meaning raw} the result is a beneficial constructive combination, as the former helps the digestive assimilation of the latter, at the same time stimulating the peristaltic functions in the body. " When the oxalic acid has become INORGANIC by cooking or processing the foods that contain it, then this acid forms an interlocking compound with the calcium even combining with the calcium in other foods eaten during the same meal, destroying the nourishing value of both. " In his book, written in 1936, Dr. Walker, when referring to ORGANIC oxalic acid is using the word " organic " in reference to " raw " oxalic acid as opposed to the word " organic " meaning not grown with chemicals and pesticides. In other parts of the book he also uses the word " organic " when referring to foods grown without chemicals and pesticides. There is more information on oxalic acid in his book. " Quote Link to comment Share on other sites More sharing options...
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