Is Your Multivitamin Raw?
Freedom Press Article – Interview with Paul Nison, Raw Food Expert
 Paul Nison is one of the world’s leading experts in raw
foods as well as author of a half-dozen books. He contends that raw is
the healthiest way we can eat our foods, and that raw fruits,
vegetables, nuts, and seeds contain all the nutrients and enzymes that
we would ever need.
Paul’s journey toward eating raw started when he was
20 years old and found his health was compromised with severe
digestive troubles. Paul was living in New York City, rushing through
a frenzied life as a Wall Street trader, but his poor health caused
him to rethink where he was headed. He discovered that eating seemed
to make him feel worse. Wait a minute, he thought. If what I eat is
causing my troubles….
So Paul started experimenting by eliminating foods
that made him feel ill. Gone were the cheeseburger and fries, the
“gut-bomb” burritos, and the spicy nachos. As he simplified his diet,
he discovered that the only foods that left him feeling good— even
vibrant and healthy—were fresh, organic fruits and vegetables, as well
as nuts and seeds. But they had to be served raw.
“I finally realized that health doesn’t start with
what we add to our diet but with what we leave out,” he said.
Paul also did some subtraction with his lifestyle.
He ditched the Wall Street financial industry and resettled in West
Palm Beach, where he wrote his first book in 2000 entitled The Raw
Life: Becoming Natural in an Unnatural World, which explained how to
incorporate raw foods into a cooked diet and—should the spirit lead
you—how to transition to a 100-percent raw diet. These days, Paul
follows a raw vegan diet, meaning he eats no processed or cooked foods
or any food that comes from animals, like meat or dairy products. And
while not everybody is ready to take on the vegan lifestyle, certainly
almost all of us could stand to consume a few more fresh fruits, leafy
green vegetables, and other staples of the raw food revolution.
Paul says that eating foods heated above 118 degrees
Fahrenheit starts to deplete the enzyme potential, draining energy
that the body counts on to maintain tissues and organ systems. That’s
because when food is cooked above that 118 degree-and-up threshold for
three minutes or longer, vitamins are destroyed, protein becomes
denatured, sugar becomes caramelized, and natural fibers are broken
down.
RAW SUCCESS
When Jordan Rubin (founder of Garden of Life) told
Paul about the exciting work being done to develop
Vitamin Code multivitamins produced with Raw Food-Created
Nutrients, his bushy eyebrows registered great interest.
“I got excited when Jordan explained to me the whole
technology behind the
Vitamin Code. I’m definitely looking forward to telling the world
about these powerful products because not only are they the only raw
vitamins and minerals I know of, but I also believe them to be of the
highest quality. It’s just taking what’s out there now to the next
level,” he said.
“There are a whole bunch of people like myself who
want to take vitamins that aren’t missing enzymes due to having been
processed by heat,” he said. “The fact that
Vitamin Code multivitamins by Garden of Life are vegan is a real
plus for me, and I know people are looking for vegan raw food
vitamins.”
THE IMPORTANCE OF ENZYMES
There’s an aspect to Raw Food-Created Nutrients that
is important, and it’s called the food enzyme theory.
The late Edward Howell, M.D., author of the seminal
book "Enzyme Nutrition," was among the pioneers who began
studying the role of enzymes in the late 1920s and early 1930s. After
extensive clinical and laboratory research, he began sounding the
alarm about the importance of eating the right foods to ensure a
proper level of enzyme activity within the human body.
Although some lightly cooked foods retain enzyme
activity, raw foods are best since some enzymes are deactivated—a
nicer word than destroyed—at a wet-heat temperature as low as 118
degrees Fahrenheit and a dry-heat temperature as low as 150 degrees.
It could be a design of nature that foods and liquids at 117 degrees
can be touched without burning yourself, but liquids over 118 degrees
will burn you. Thus, there is a built-in mechanism for determining
whether or not the food we are eating still contains its enzyme
content, according to Sally Fallon, author of the book, "Nourishing
Traditions."
Cooking food destroys important enzymes, said
Dr. Howell, and a diet composed exclusively of cooked food puts a
severe strain on the body, drawing down its reserves. If the body is
constantly over stimulated to produce enzymes that ought to be
obtained from foods, the result over time will be inhibited body
functions and/or nutrient deficiencies. Humans eating an enzyme-poor
diet, comprised primarily of cooked food, use up a tremendous amount
of their enzyme potential in the outpouring of secretions from the
pancreas and other digestive organs.
The result, according to Dr. Howell, is a shortened
life span, illness, and lowered resistance to stress of all types. He
pointed out in his book "Enzymes for Health and Longevity" that
humans and animals on a diet comprised largely of cooked food,
particularly grains, have poorer health that is evident when certain
organs are examined postmortem.
This is where supplements made from raw
ingredients—such as Vitamin Code Raw Food- Created Nutrients—supply
the body with enzymes missing from cooked foods.
The magic of raw food is truly found in its
simplicity. When you eat a food that is uncooked, untreated, and
unadulterated, you are eating that food in harmony with nature’s
intention and your body’s design. Raw food enthusiasts will tell you
that there are many benefits derived from eating raw.
When you consume raw foods you are consuming all
of the vitamins, minerals, enzymes, probiotics and phytonutrients
contained therein. Simply heating foods can result in the loss of
hundreds of these cofactors, especially enzymes, probiotics and
phytonutrients. When you add different chemical treatments and other
adulterations to the mix, you are often left with food that is a shell
of its former self. The same can be said for some multivitamins too.
They are also heated and adulterated and all of their synergistic
ingredients removed through the modern sciences of purification and
use of organic chemistry to produce synthetic petroleum-based
nutritionals.
Most people readily accept this premise, both in
their diet and nutritional supplements. Who among us would argue that
eating canned fruit in a cup with syrup is better than eating a fresh
apple? While all food provides some nutrition, raw foods provide
higher levels of the more than 45 critical nutrients we need to supply
our bodies with every day. Of the cofactors mentioned above, raw food
enzymes and probiotics are especially important.
Probiotics and enzymes present in raw food aid
the digestion and absorption process, allowing the body to break
down the food and assimilate the nutrients into the bloodstream.
Nature provides the complete package of vitamins, minerals and
cofactors necessary for the body to maximize the nutrient potential of
raw food.
This process was enhanced by ancient civilizations
with fermentation, the use of specific friendly bacteria to make foods
more body-ready and bioavailable, usually with higher antioxidant and
enzyme levels. Foods from wine to coffee, cheese, yogurt, miso and
tempeh are examples of cultured, fermented foods.
PROBIOTIC NUTRITIONALS
Each vitamin and mineral contained in the
Vitamin Code multi-nutrient formulas is individually
cultivated, resulting in a process that mimics plant activity. With
its certified-organic raw whole food base consisting of the healthiest
foods such as bananas, parsley, strawberries, cucumbers, cabbage,
kale, cauliflower, bell peppers and more, combined with beneficial
bacteria, the most potent vitamins and minerals in the world are
created, replete with plenty of cofactors produced by the interaction
of beneficial bacteria with the vitamins and minerals and whole raw
plant base. This intelligent process perfectly mimics nature. In
nature, plants transform inorganic material into useable bioavailable
nutrients with the help of soil bacteria.
Similarly, the Vitamin Code process, carried out in
a Food and Drug Administration-registered sterile modern facility,
uses ancient methods of fermentation with friendly bacteria such as S.
cerevisiae and L. bulgaricus to transform isolated nutrients,
renaturing them into whole foods. This creates the most powerful
vitamins and minerals, as was proven by Nobel Prize winner Albert
Szent-Gyorgyi, who discovered ascorbic acid. But he ultimately proved
it was a far less purified chemical, far closer to nature, which
provided the most potent health benefits. That was because the vitamin
C was replete with peptides, plant cofactors, beneficial organisms,
phytochemicals, antioxidants and energy code factors such as
superoxide dismutase, glutathione, and coenzyme Q10. These are
naturally occurring code factors; they’re not added like with typical
multivitamins but are known to occur as code factors intrinsic to the
process.
At no point during the cultivation process are the
vitamins and minerals treated, adulterated or cooked. More importantly
is what you won’t find on the label. No binders or fillers.
With pure encapsulation, Vitamin Code nutrients are
100 percent active, meaning that every ingredient contained within
them has nutritional value and purpose. The Vitamin Code represents a
breakthrough in purity in multivitamins. Are your vitamins raw?
Resources
Vitamin Code has six specially designed formulas:
family formulas and formulas for men, women, and weight loss (there
are more new specially targeted formulas being released in 2009).
These provide all of the foundational nutritional benefits but are
replete with code factors that ordinary multivitamins simply do not
offer.
Please click here for more information on the Vitamin Code raw
multivitamin formulas.
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