A large study published in Journal of the American Medical Association (JAMA) showed that 5 servings/week of green, leafy vegetables cut the risk of macular degeneration, the most frequent cause of blindness in people age 65+, by 43%!

The National Cancer Institute has for years recommended 5-9 servings/day of raw fruits and vegetables to help prevent lung, breast, colon, prostate cancers (by 50% or more)!

The American Heart Association has for years recommended 5-9 servings/day also to slow down the atherosclerotic process and prevent heart disease and stroke.

The current Dietary Guidelines for American recommends adults consume 9-13 servings (4.5-6.5 cups) of fresh fruits and vegetables every day and more for athletes. Even small children should eat 7 or more servings every day.

YET, 95% of Americans are not getting 7-13 servings of produce a day!

In fact, only $50 is spent by the average American family on fruits and vegetables each month. That's less than $2 per day per family!  (2007 US Census Bureau) If they were getting their 7-13 servings they would be spending $10-15/day.

They need to be RAW because enzymes are only found in RAW foods. Enzymes act as catalysts for the thousands of functions every second that our cells undergo. They strengthen the immune system, defy aging and detoxify the body. Cooking deactivates enzymatic activity. Meat is cooked, milks and juices are pasteurized, grains are baked and nuts are roasted. Fruits and vegetables are about the only other sources of enzymes and even then we cook most of them.

VARIETY is important because everyone absorbs nutrients differently. Your body may absorb calcium beautifully from broccoli, but I may need to get it from spinach. Kale is the #1 anticancer vegetables and I don't eat it, do you? Since each fruit and vegetable has a unique composition of phytochemicals, vitamins, minerals, enzymes, and trace elements, and since most people only eat the few fruits and vegetables they like, they may be missing some important fuel.

Not only does a VINE RIPENED tomato (for example) taste delicious, but also the bright red coloring is indicative of the rich phytochemicals inside. Vine-ripening not only creates MORE nutrients, they are absorbed better. Produce needs to be FRESH or nutrients are lost. How much truly FRESH produce do you eat?

There is also solid evidence that the fruits and vegetables bought in the store today don't contain the NUTRITIONAL VALUE they had about 40 or 50 years ago. And, when it comes to superior taste and nutrition, fresh fruits and vegetables from the garden are always best. But by the time your "fresh" produce reaches your local grocer, it has had plenty of exposure to air, heat and light -- enough time to diminish its nutritional value even more. This means, short of growing our own produce in perfect conditions, we need a better solution.

THERE IS A SOLUTION!

"If your lifestyle does not control your body
eventually your body will control your lifestyle."