Grassy Roots 3 – The Great American Protein Myth & Growing Your Own Sprouts

Grassy Roots 3 – The Great American Protein Myth & Growing Your Own Sprouts

Appearing Thursday mornings on MauiNeutralZone.com: https://mauineutralzone.com/categories/food-lifestyle/

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Summary

In this episode of Grassy Roots, Beth Overgaauw and Dr. Jim Carey explore the topic of protein in plant-based diets, debunking the widespread myth that meat is the only adequate protein source. They explain how sprouts, leafy greens, and grains provide sufficient and superior protein compared to animal products.

The episode emphasizes the importance of living foods—foods that retain their life force and nutrients after harvesting—and demonstrates how easy and cost-effective it is to grow nutritious sprouts indoors, even without soil.

Dr. Carey presents scientific evidence linking high animal protein consumption to osteoporosis through calcium depletion. They also critique modern agricultural and pharmaceutical practices, highlighting their negative impact on health and nutrition, and encourage lifestyle changes centered on raw, organic, and living foods to reverse chronic diseases.

The show includes practical sprouting demonstrations and promotes resources for adopting a raw living foods diet, underscoring that food choices directly affect health outcomes.

Highlights

• [01:05] 🥦 Debunking the myth: Plant-based foods like leafy greens and sprouts provide ample protein, comparable to or better than meat.
• [04:18] 🦴 Protein overload from animal sources can cause calcium depletion, increasing osteoporosis risk.
• [10:03] 🌱 Living foods, such as freshly harvested sprouts and greens, retain biophotonic energy crucial for health.
• [19:16] 🌾 Easy and soil-free methods for sprouting seeds at home make nutrient-dense foods accessible year-round.
• [41:10] 💰 Growing your own sprouts is far more economical and nutritious than buying commercial packages.
• [48:49] 💊 Modern medicine and pharmaceutical industries profit from chronic illnesses caused by poor nutrition and processed foods.
• [58:40] 🌍 Lifestyle changes focused on raw, organic, living foods are simple, affordable, and effective in preventing and reversing chronic diseases.

Transcript

[00:00:00.000 –> 00:00:07.000] Coming up next on Channel 6 Television, “Grassy Roots” with Dr. Jim Carey and Beth Overgaauw.
[00:00:07.000 –> 00:00:13.000] A show which will guide you down paths to healthier living by simply adjusting your eating habits.
[00:00:13.000 –> 00:00:16.000] Stay tuned to Channel 6 for “Grassy Roots.”
[00:00:16.000 –> 00:00:45.000] [Music]

[00:00:46.000 –> 00:00:50.000] Hi, welcome to another episode of “Grassy Roots.”
[00:00:50.000 –> 00:00:53.000] I’m Beth Overgaauw, here with Dr. Jim Carey.
[00:00:53.000 –> 00:00:54.000] Hi Beth.
[00:00:54.000 –> 00:00:57.000] Hello. I’m excited about tonight’s episode.

[00:00:57.000 –> 00:00:59.000] We’re going to talk about proteins.
[00:00:59.000 –> 00:01:00.000] It’s always exciting to be with you.
[00:01:00.000 –> 00:01:01.000] Oh, well.
[00:01:01.000 –> 00:01:03.000] [Laughter]
[00:01:03.000 –> 00:01:09.000] We’re going to talk about protein because a lot of people think that if they don’t eat meat, they don’t get their protein.

[00:01:09.000 –> 00:01:12.000] That is the great American protein myth, Beth.
[00:01:12.000 –> 00:01:18.000] And I’m glad you brought this up. I was going to do this in a couple of weeks, but we need to address this right up front.
[00:01:18.000 –> 00:01:26.000] Number one, people say, “Well, if you’re going to eat nuts and berries and leafy greens, where are you going to get your protein?”
[00:01:26.000 –> 00:01:28.000] You ever seen a cow?
[00:01:28.000 –> 00:01:30.000] You ever seen a bull?
[00:01:30.000 –> 00:01:31.000] They’re pretty big.
[00:01:31.000 –> 00:01:32.000] Okay, a horse?
[00:01:32.000 –> 00:01:33.000] [Laughter]

[00:01:33.000 –> 00:01:34.000] Where do they get their protein?
[00:01:34.000 –> 00:01:35.000] They don’t get it from meat.
[00:01:35.000 –> 00:01:37.000] They eat a lot of grass.
[00:01:37.000 –> 00:01:38.000] They eat some grain.
[00:01:38.000 –> 00:01:42.000] As a matter of fact, my sister, the horse woman, was her ranch.
[00:01:42.000 –> 00:01:45.000] She advocates that you’ll only be grain in the wintertime.
[00:01:45.000 –> 00:01:50.000] And her horses are in the pasture nine months out of the year.

[00:01:50.000 –> 00:01:54.000] Okay, 1,200 pounds, 1,000 pounds, 900 pounds, a quarter horse.
[00:01:54.000 –> 00:01:56.000] 900 pounds, a quarter horse.
[00:01:56.000 –> 00:01:58.000] I don’t want to believe 900 pounds.
[00:01:58.000 –> 00:02:00.000] Then they get all that protein from the grass.
[00:02:00.000 –> 00:02:02.000] There’s lots of protein in the grass.
[00:02:02.000 –> 00:02:08.000] In particular, matter of fact, at the end of the show, I brought some sprouts.
[00:02:08.000 –> 00:02:09.000] Okay.

[00:02:09.000 –> 00:02:13.000] Sprouts, young sprouts, and we’ll talk about this when we get to it, tons of protein.
[00:02:13.000 –> 00:02:14.000] Okay.
[00:02:14.000 –> 00:02:24.000] And in my book, the handbook to Going Raw, I have the charts and graphs in there from the FDA, the USDA, on the protein and the other vitamins and nutrients.
[00:02:24.000 –> 00:02:29.000] Because some vegetables and green foods have more protein than others.
[00:02:29.000 –> 00:02:33.000] Basically, you’re going to get your proteins from leafy greens and sprouts.
[00:02:33.000 –> 00:02:34.000] Okay.
[00:02:34.000 –> 00:02:40.000] And by sprouts, alfalfa sprouts, sunflower sprouts, just about any, I mean, you could do corn sprouts.

[00:02:40.000 –> 00:02:41.000] Oh, okay.
[00:02:41.000 –> 00:02:43.000] But they’re pretty strong tasting and they grow real slow.
[00:02:43.000 –> 00:02:44.000] Do they taste like corn?
[00:02:44.000 –> 00:02:45.000] Yeah.
[00:02:45.000 –> 00:02:46.000] Yeah.

[00:02:46.000 –> 00:02:47.000] And they’re really powerful.
[00:02:47.000 –> 00:02:49.000] No radish sprouts taste like radishes.
[00:02:49.000 –> 00:02:50.000] Right.
[00:02:50.000 –> 00:02:51.000] They’re really powerful.
[00:02:51.000 –> 00:02:53.000] Use radish sprouts sparingly.
[00:02:53.000 –> 00:02:57.000] The thing about corn sprouts is, I think, the gestation time is 21 to 25 days.
[00:02:57.000 –> 00:02:58.000] Oh, that is a long time.
[00:02:58.000 –> 00:02:59.000] Okay.

[00:02:59.000 –> 00:03:02.000] Whereas you can have alfalfa sprouts growing in 24 hours, they’re sprouting.
[00:03:02.000 –> 00:03:05.000] And in three or four days, you’re eating them.
[00:03:05.000 –> 00:03:06.000] Right.
[00:03:06.000 –> 00:03:07.000] What about bean sprouts?
[00:03:07.000 –> 00:03:09.000] In the middle, I like bean sprouts for a variety.
[00:03:09.000 –> 00:03:11.000] They take a few days longer.

[00:03:11.000 –> 00:03:14.000] As a matter of fact, I brought the bags.
[00:03:14.000 –> 00:03:16.000] I’ll show you some mixes.
[00:03:16.000 –> 00:03:18.000] And I get them from wheatgrasskids.com.
[00:03:18.000 –> 00:03:20.000] I got to stop doing that.
[00:03:20.000 –> 00:03:22.000] Of course, it’s down there.

[00:03:22.000 –> 00:03:25.000] It’s a magical world in electronics.
[00:03:25.000 –> 00:03:27.000] Lots of protein and sprouts.
[00:03:27.000 –> 00:03:29.000] And here’s the other part.
[00:03:29.000 –> 00:03:32.000] There’s a reason I call it the great American protein myth.
[00:03:32.000 –> 00:03:37.000] Americans consume five times more protein than their bodies need.
[00:03:37.000 –> 00:03:39.000] Five times.
[00:03:39.000 –> 00:03:43.000] We have the highest — no, I’m quoting here Dr. Michael Clapper.
[00:03:43.000 –> 00:03:44.000] Okay.
[00:03:44.000 –> 00:03:45.000] Okay.
[00:03:45.000 –> 00:03:46.000] MD from LA.

[00:03:46.000 –> 00:03:49.000] And he does — now he does a radio show, but what — when I first got involved with
[00:03:49.000 –> 00:03:54.000] Dr. Mike, it was in the middle ’90s when I first began to work.
[00:03:54.000 –> 00:03:58.000] And he was an anesthesiologist.

[00:03:58.000 –> 00:04:02.000] Anyhow, he went down this path of research outside of traditional medicine.
[00:04:02.000 –> 00:04:08.000] And, you know, well, his first statement was that he had never had a nutrition class.
[00:04:08.000 –> 00:04:13.000] And I understand the national average is two hours of nutritional training for an MD.
[00:04:13.000 –> 00:04:17.000] What they’re taught is to send them down the hallway to nutritionists,
[00:04:17.000 –> 00:04:19.000] 2,000 calorie a day diet.

[00:04:19.000 –> 00:04:27.000] Michael with charts and graphs in a video called Sorting Through the Myth —
[00:04:27.000 –> 00:04:29.000] I’ll come back to that title in a moment.
[00:04:29.000 –> 00:04:33.000] Well, I’ll put on the website on grassyroots.com.
[00:04:33.000 –> 00:04:34.000] Okay.
[00:04:34.000 –> 00:04:41.000] But he shows with charts and graphs that there is a direct correlation to the consumption
[00:04:41.000 –> 00:04:43.000] of protein and osteoporosis.
[00:04:43.000 –> 00:04:44.000] Oh, really?
[00:04:44.000 –> 00:04:45.000] Really.

[00:04:45.000 –> 00:04:50.000] The more protein you consume, the higher the osteoporosis rate in the world.
[00:04:50.000 –> 00:04:55.000] In low-protein countries like Taiwan, osteoporosis is unheard of.
[00:04:55.000 –> 00:04:59.000] He talks about doctors coming from 200 miles away because they had a little lady with osteoporosis
[00:04:59.000 –> 00:05:01.000] and nobody had seen it before.
[00:05:01.000 –> 00:05:02.000] Wow.
[00:05:02.000 –> 00:05:03.000] Okay.

[00:05:03.000 –> 00:05:05.000] And so he delves into this.
[00:05:05.000 –> 00:05:09.000] It’s protein-induced calcium depletion.
[00:05:09.000 –> 00:05:13.000] When you drink milk, for example — yes, there’s calcium in milk.
[00:05:13.000 –> 00:05:18.000] However, because of all that extra protein, your body has to get rid of the excess protein
[00:05:18.000 –> 00:05:19.000] it doesn’t need.
[00:05:19.000 –> 00:05:20.000] Okay.

[00:05:20.000 –> 00:05:23.000] It does that by a chemical reaction with calcium.
[00:05:23.000 –> 00:05:26.000] So it takes out your calcium, too.
[00:05:26.000 –> 00:05:30.000] And there’s more protein in the milk than your body needs.
[00:05:30.000 –> 00:05:34.000] Yes, it uses the calcium, the processed protein out, but there’s not enough calcium.
[00:05:34.000 –> 00:05:36.000] So where does it get the extra protein from?
[00:05:36.000 –> 00:05:38.000] Your bones.

[00:05:38.000 –> 00:05:43.000] And I have a close relative that is — well, it’s my kid sister.
[00:05:43.000 –> 00:05:45.000] So she’s 56.
[00:05:45.000 –> 00:05:48.000] She’s got the bones of an 82-year-old woman.
[00:05:48.000 –> 00:05:54.000] She’s a licensed nurse practitioner, R.N. type, but she does cardiac intensive care units.
[00:05:54.000 –> 00:05:57.000] She works anywhere in the country.

[00:05:57.000 –> 00:06:03.000] You can’t tell Monica about medicine because she effectively is a doctor.
[00:06:03.000 –> 00:06:08.000] She consumes a half a gallon to a gallon of milk a day, thinking that she’s saving her bones.
[00:06:08.000 –> 00:06:09.000] Okay.
[00:06:09.000 –> 00:06:15.000] And my grandmother, when she passed at 92, looked better than Monica does today at 56.
[00:06:15.000 –> 00:06:16.000] Oh, wow.

[00:06:16.000 –> 00:06:21.000] But — and lower her calcium level gets, the more milk she’s drinking.
[00:06:21.000 –> 00:06:27.000] And most of these calcium pills — you know, the FDA says that if it looks the same under the microscope,
[00:06:27.000 –> 00:06:33.000] if that looks like calcium and that looks like calcium but they look the same, then it must be calcium.
[00:06:33.000 –> 00:06:39.000] Well, calcium molecules like this that come from nutrient-based sources,
[00:06:39.000 –> 00:06:45.000] like a lot of vitamins come from sewage sludge, and they process them into — oh, didn’t like that one, did we?

[00:06:45.000 –> 00:06:47.000] No, I’ve not ever heard that.
[00:06:47.000 –> 00:06:48.000] Oh, it’s true.
[00:06:48.000 –> 00:06:49.000] Bicons come from sewage sludge.
[00:06:49.000 –> 00:06:51.000] A lot — no, I’m not saying everybody and everything.
[00:06:51.000 –> 00:06:52.000] But —
[00:06:52.000 –> 00:06:54.000] I know vitamins end up in our sewage sludge.
[00:06:54.000 –> 00:06:55.000] And —
[00:06:55.000 –> 00:06:56.000] I’ve heard that one later.

[00:06:56.000 –> 00:06:58.000] And — and penicillin and all those things.
[00:06:58.000 –> 00:06:59.000] All right.
[00:06:59.000 –> 00:07:00.000] And a box, too.
[00:07:00.000 –> 00:07:07.000] But many — the source, and again, the source on this is Dr. Lorraine Day, drtay.com,
[00:07:07.000 –> 00:07:12.000] that the sort — she’s a board-certified surgeon MD,
[00:07:12.000 –> 00:07:16.000] and she teaches the Wigmore lifestyle because the Wigmore lifestyle saved her life.
[00:07:16.000 –> 00:07:17.000] Uh-huh.

[00:07:17.000 –> 00:07:20.000] As a surgeon MD, when she got cancer, she wasn’t about to go to a doctor.
[00:07:20.000 –> 00:07:21.000] Wow.
[00:07:21.000 –> 00:07:26.000] She went to Dr. Wigmore, and she now teaches this.
[00:07:26.000 –> 00:07:31.000] Um, that large molecule can’t be absorbed by the body.
[00:07:31.000 –> 00:07:35.000] It looks like calcium, but the body has receptors, and if it’s not small enough —
[00:07:35.000 –> 00:07:37.000] I’m grossly exaggerating, of course —
[00:07:37.000 –> 00:07:38.000] Of course.

[00:07:38.000 –> 00:07:40.000] But if it’s — the molecule is not small enough, it won’t be absorbed.
[00:07:40.000 –> 00:07:46.000] So, as much as 99 percent, depending on your source here, as much as 99 percent of a calcium
[00:07:46.000 –> 00:07:49.000] tablet just passes right through you because the body can’t use it.
[00:07:49.000 –> 00:07:52.000] Can they say something about taking vitamin D with your calcium?
[00:07:52.000 –> 00:07:57.000] This helps absorption, but at the molecule — so, if you’re going to take a calcium supplement,
[00:07:57.000 –> 00:08:00.000] it needs to come from a plant-based source of calcium.
[00:08:00.000 –> 00:08:05.000] All of a sudden, oh, wow, this one’s $5, and this one’s $45.
[00:08:05.000 –> 00:08:06.000] Okay.
[00:08:06.000 –> 00:08:07.000] Okay.

[00:08:07.000 –> 00:08:11.000] Why not just get my calcium from sprouts and leafy greens?
[00:08:11.000 –> 00:08:17.000] Because that — all that excess calcium — all that excess protein we’re consuming is sucking
[00:08:17.000 –> 00:08:25.000] the calcium out of our bodies and making us calcium deficient and giving us osteoporosis.
[00:08:25.000 –> 00:08:26.000] Okay.
[00:08:26.000 –> 00:08:30.000] And so, many of the things we consume for it are protein-based, and we make our case worse
[00:08:30.000 –> 00:08:33.000] not better, just like — I hope Monica doesn’t see this show.
[00:08:33.000 –> 00:08:35.000] Oh, now I said her name.

[00:08:35.000 –> 00:08:37.000] You said it earlier, Terry.
[00:08:37.000 –> 00:08:38.000] Oh, okay.
[00:08:38.000 –> 00:08:41.000] I hope — anyhow, I hope my — I’ve got a sister for every occasion.
[00:08:41.000 –> 00:08:42.000] Okay.
[00:08:42.000 –> 00:08:45.000] It was easier when I said “kid sister” because I got five, you know?
[00:08:45.000 –> 00:08:47.000] But now I know which one.

[00:08:47.000 –> 00:08:49.000] I’ve tried to talk to Monica about this.
[00:08:49.000 –> 00:08:54.000] It’s just the way it is, and we’ll talk about this in coming weeks, is that as you learn
[00:08:54.000 –> 00:08:59.000] these things, and as your life starts to change, you’re like, “Oh, hallelujah, praise the Lord.
[00:08:59.000 –> 00:09:01.000] I want to share all the world.”
[00:09:01.000 –> 00:09:04.000] And what you discover is preaching doesn’t work.
[00:09:04.000 –> 00:09:05.000] Right.

[00:09:05.000 –> 00:09:06.000] That’s why I’m a teacher.
[00:09:06.000 –> 00:09:07.000] Okay.
[00:09:07.000 –> 00:09:09.000] And what did rabbi mean in Hebrew?
[00:09:09.000 –> 00:09:10.000] Teacher.
[00:09:10.000 –> 00:09:11.000] Teacher.
[00:09:11.000 –> 00:09:12.000] Okay.
[00:09:12.000 –> 00:09:13.000] It didn’t mean preacher.

[00:09:13.000 –> 00:09:14.000] Now, sprouts are living foods.
[00:09:14.000 –> 00:09:15.000] Ah.
[00:09:15.000 –> 00:09:19.000] The leafy greens still considered living foods, right?
[00:09:19.000 –> 00:09:22.000] Depends on — depends on your situation.
[00:09:22.000 –> 00:09:26.000] You know, it depends on how long ago they were picked.
[00:09:26.000 –> 00:09:27.000] Okay.

[00:09:27.000 –> 00:09:30.000] The criteria, once again, is if you put it in the ground, will it grow?
[00:09:30.000 –> 00:09:31.000] Okay.
[00:09:31.000 –> 00:09:38.000] Anything that you have pulled out of the — like we said in the blender last week, is once
[00:09:38.000 –> 00:09:40.000] you blend it, it starts to oxidize.
[00:09:40.000 –> 00:09:42.000] You’ve got 20 minutes.

[00:09:42.000 –> 00:09:43.000] It’s much the same with plants.
[00:09:43.000 –> 00:09:44.000] Okay.
[00:09:44.000 –> 00:09:48.000] If you take some sunflower sprouts, they’re a real easy one, get them about this high,
[00:09:48.000 –> 00:09:50.000] cut them off, and leave them on the window ledge.
[00:09:50.000 –> 00:09:51.000] And they’ll grow some more?
[00:09:51.000 –> 00:09:53.000] And put them on a tray and move it.
[00:09:53.000 –> 00:09:57.000] They will follow the sun until about the fifth day.

[00:09:57.000 –> 00:09:58.000] Okay.
[00:09:58.000 –> 00:10:00.000] On the fourth, they start slowing down, they start looking wealthy.
[00:10:00.000 –> 00:10:03.000] So, after you harvest sunflower sprouts, they’re still alive.
[00:10:03.000 –> 00:10:05.000] They’re found in the sun, they’re still alive.
[00:10:05.000 –> 00:10:08.000] They may not still grow, but they still have their biophotonic energy.
[00:10:08.000 –> 00:10:10.000] They haven’t fully died.

[00:10:10.000 –> 00:10:16.000] So, when you go out to your garden, and when I harvest out of your corn, well, the corn
[00:10:16.000 –> 00:10:18.000] is a living food that would grow on the ground.
[00:10:18.000 –> 00:10:19.000] But when I —
[00:10:19.000 –> 00:10:22.000] Cut off some leaves off of the plants.
[00:10:22.000 –> 00:10:23.000] Right.

[00:10:23.000 –> 00:10:28.000] When I go out there and get my dandelion greens, and especially I’m good about going out in
[00:10:28.000 –> 00:10:32.000] the woods and picking what I’m going to eat for this meal, or maybe the next two days, I
[00:10:32.000 –> 00:10:33.000] don’t pick the whole plant.
[00:10:33.000 –> 00:10:39.000] I’ll take the leaves off the lettuce or the cabbage plant and just leave the rest to grow.
[00:10:39.000 –> 00:10:41.000] It is still a living food for at least a few days.
[00:10:41.000 –> 00:10:42.000] Okay.

[00:10:42.000 –> 00:10:46.560] I don’t think the cabbage probably lasts as long as the sunflower sprouts, but it’s still
[00:10:46.560 –> 00:10:48.000] good for a few days.
[00:10:48.000 –> 00:10:49.000] And —
[00:10:49.000 –> 00:10:53.000] Grocery store, variety, they’re not organic.
[00:10:53.000 –> 00:10:59.000] One reason I like the place on Maui is I have a lot of foods right down the street.
[00:10:59.000 –> 00:11:00.000] It’s all organic.
[00:11:00.000 –> 00:11:05.000] It’s so big, it’s so popular, and people are so health conscious on Maui that they put
[00:11:05.000 –> 00:11:07.000] the chain stores out of business.
[00:11:07.000 –> 00:11:08.000] Oh, wow.

[00:11:08.000 –> 00:11:13.000] The reason for market left in Paella town where I live is the whole foods organic market.
[00:11:13.000 –> 00:11:15.720] Now, they’re buying fresh from the farmers every day.
[00:11:15.720 –> 00:11:21.000] It’s rare that you find anything in there that’s more than a few days old.
[00:11:21.000 –> 00:11:24.880] This gets into, as we’re going to do another episode, building relationships with local
[00:11:24.880 –> 00:11:27.560] farmers, finding the farmers markets.

[00:11:27.560 –> 00:11:32.880] And sometimes, you know, living foods isn’t about everything that goes in my body as living.
[00:11:32.880 –> 00:11:36.000] It’s about keeping that quantity up.
[00:11:36.000 –> 00:11:39.960] Yeah, and it’s the transitional ladder.
[00:11:39.960 –> 00:11:46.840] If I was eating ideally, it would come fresh from my garden that I grew with love in season,
[00:11:46.840 –> 00:11:48.400] harvested when ripe.
[00:11:48.400 –> 00:11:49.400] Okay?
[00:11:49.400 –> 00:11:50.400] Right.

[00:11:50.400 –> 00:11:52.000] Okay, that’s good for nine months out of the year.
[00:11:52.000 –> 00:11:53.000] Yeah.
[00:11:53.000 –> 00:11:55.640] Okay, and what am I going to do with the foot of snow on the ground?
[00:11:55.640 –> 00:11:56.640] Everything else is a compromise.
[00:11:56.640 –> 00:11:57.640] Okay?

[00:11:57.640 –> 00:12:00.040] Most of us can’t grow that much in the garden.
[00:12:00.040 –> 00:12:02.000] Even in the summer, a lot of people don’t have gardens.
[00:12:02.000 –> 00:12:08.840] So if we just do some sprouts in the kitchen, in mason jars, no soil, no moss.
[00:12:08.840 –> 00:12:16.000] Now what I’ve done on the farm, I took my stove out and I built a rack and I can grow,
[00:12:16.000 –> 00:12:22.640] I can have my sprouts in this stage of the growth and I could live off my sprout growth.

[00:12:22.640 –> 00:12:23.640] Okay?
[00:12:23.640 –> 00:12:26.320] It’s just that many different varieties too for flavor.
[00:12:26.320 –> 00:12:29.280] Right, flavor and nutrition.
[00:12:29.280 –> 00:12:32.360] You need dietary variety in coming weeks.
[00:12:32.360 –> 00:12:37.720] We’re going to talk about wheatgrass and what a wonderful curative it is and how many vitamins
[00:12:37.720 –> 00:12:40.120] and minerals and nutrients are in it.

[00:12:40.120 –> 00:12:41.120] But the body’s not designed.
[00:12:41.120 –> 00:12:48.320] And I’ve been talking to everyone thought of going out and eating nutrition from wheatgrass.
[00:12:48.320 –> 00:12:51.800] And for most people, your yard to be close enough is as long as you’re not spraying it,
[00:12:51.800 –> 00:12:55.000] putting all this stuff on.

[00:12:55.000 –> 00:13:05.480] So the, I mean the sprouting is your alternative year round because at least having some of
[00:13:05.480 –> 00:13:11.240] those living foods, which are high in nutrition and that bio-photonic energy, which instead
[00:13:11.240 –> 00:13:18.360] of the natural protein, instead of the dead food going into my body, it’s a living food,
[00:13:18.360 –> 00:13:21.960] which means that that life force energy combines with my body.
[00:13:21.960 –> 00:13:25.360] Okay, one philosopher told me once.

[00:13:25.360 –> 00:13:30.200] But you know, so here’s this nutritional ladder and we’re way up here, we’re off screen.
[00:13:30.200 –> 00:13:33.880] Okay, we’re, and that’s your ideal diet, right?
[00:13:33.880 –> 00:13:36.280] But it’s virtually impossible to live there.
[00:13:36.280 –> 00:13:42.040] And as this monk told me once, he says, so I’m going to say this and I think it’s probably
[00:13:42.040 –> 00:13:43.040] time to head to the kitchen.
[00:13:43.040 –> 00:13:44.040] Okay.

[00:13:44.040 –> 00:13:48.040] He says, I’m raw when possible.
[00:13:48.040 –> 00:13:50.480] I’m organic when practical.
[00:13:50.480 –> 00:13:51.480] That’s very important.
[00:13:51.480 –> 00:13:53.640] We’re going to talk about that next week or the day.
[00:13:53.640 –> 00:13:55.960] And I pray over the rest.
[00:13:55.960 –> 00:13:56.960] That’s all we can do.
[00:13:56.960 –> 00:13:57.960] Yeah.

[00:13:57.960 –> 00:13:58.960] Thank you, Ms. Beth.
[00:13:58.960 –> 00:13:59.960] Well, thank you.
[00:13:59.960 –> 00:14:00.960] Let’s go to the kitchen and see some sprouts.

[00:14:00.960 –> 00:14:01.960] Okay, let’s go.
[00:14:01.960 –> 00:14:02.960] All right.
[00:14:02.960 –> 00:14:07.840] Stay tuned for more grassy roots.
[00:14:07.840 –> 00:14:13.840] After these words from our sponsors.
[00:14:13.840 –> 00:14:17.640] One of the best things terrorists could do is just build more fast food restaurants.

[00:14:17.640 –> 00:14:21.840] We at another pharmaceutical company have a couple more infomercials and encourage people
[00:14:21.840 –> 00:14:24.000] to eat the way they eat now.
[00:14:24.000 –> 00:14:25.800] And everybody’s going to be dead in a hundred years.
[00:14:25.800 –> 00:14:33.760] They can just walk right in and don’t have to do that thing.
[00:14:33.760 –> 00:14:37.880] One quarter of what you eat keeps you alive and three quarters of what you eat keeps your
[00:14:37.880 –> 00:14:45.640] doctor alive.

[00:14:45.640 –> 00:15:01.400] That’s what we do.
[00:15:01.400 –> 00:15:06.200] We decided we’re going to spray everything with every kind of pesticide, herbicide,
[00:15:06.200 –> 00:15:08.320] larbicide, fungicide.

[00:15:08.320 –> 00:15:13.280] We decided we’re going to genetically modify things we don’t know anything about.
[00:15:13.280 –> 00:15:15.720] Then we actually improve what has already been created.
[00:15:15.720 –> 00:15:18.840] And the answer is maybe, but not the way we’ve been doing it.
[00:15:18.840 –> 00:15:21.480] If you want to know what’s wrong, look down at the table.
[00:15:21.480 –> 00:15:23.440] It’s staring back at you.

[00:15:23.440 –> 00:15:26.760] Think of it as chronic malnutrition because that’s what’s going on.
[00:15:26.760 –> 00:15:31.520] But if we think we’re going to go to the doctor and get a pill for everything, we’ve
[00:15:31.520 –> 00:15:33.520] missed the whole point.

[00:15:33.520 –> 00:15:38.800] We have been taught our whole lives to be consumers of modern medicine, which is pharmaceutical
[00:15:38.800 –> 00:15:39.800] medicine.
[00:15:39.800 –> 00:15:44.080] Good health makes a lot of sense, but it doesn’t make a lot of dollars.
[00:15:44.080 –> 00:15:47.840] The drug industry has every right to make money and question about that at all.
[00:15:47.840 –> 00:15:50.240] The ethics, I think, need to be very closely watched.

[00:15:50.240 –> 00:15:54.760] What the pharmaceutical companies are doing may not necessarily be in the interest of
[00:15:54.760 –> 00:15:56.200] our population.
[00:15:56.200 –> 00:16:02.080] You can be a sincere and you can be sincerely wrong.
[00:16:02.080 –> 00:16:10.680] Approximately 106,000 Americans die from pharmaceutical drugs each year.
[00:16:10.680 –> 00:16:14.760] And these are people who took the medication as directed.
[00:16:14.760 –> 00:16:20.440] There’s a lot more turning to alternatives because what’s being done before you doesn’t
[00:16:20.440 –> 00:16:24.640] work.

[00:16:24.640 –> 00:16:32.040] There is no magic bullet, but there is a lifestyle change that reverses serious chronic disease.
[00:16:32.040 –> 00:16:37.880] It’s cheap, it’s simple, it’s safe, it’s effective.
[00:16:37.880 –> 00:16:39.400] The solutions are here.
[00:16:39.400 –> 00:16:41.320] They’ve always been here.
[00:16:41.320 –> 00:16:46.760] Every single person in the world, every culture, every language, every person in the world
[00:16:46.760 –> 00:16:49.480] knows it.

[00:16:49.480 –> 00:16:52.320] You are what you eat.
[00:16:52.320 –> 00:16:54.560] Food does matter.
[00:16:54.560 –> 00:16:56.960] It’s a choice.
[00:16:56.960 –> 00:17:00.680] You don’t have to be sick.
[00:17:00.680 –> 00:17:14.160] For a full-length DVD copy of Food Matters, go to grassyroots.com/food.

[00:17:14.160 –> 00:17:17.160] When truth rings, curiosity seems.
[00:17:17.160 –> 00:17:19.160] Finding yourself raw curious?
[00:17:19.160 –> 00:17:26.720] Dr. Ann Wigmore’s Raw Living Foods Lifestyle Home Study Program has the answers.
[00:17:26.720 –> 00:17:33.480] Check out GDiode.com and satisfy your raw curiosity.
[00:17:33.480 –> 00:17:37.480] Looking for a comprehensive guide on the subject of the raw foods lifestyle?
[00:17:37.480 –> 00:17:42.760] Susan Shang has written an encyclopedia on the subject, the live food factor.
[00:17:42.760 –> 00:17:47.920] This comprehensive guide to the ultimate diet for body, mind, spirit, and planet covers
[00:17:47.920 –> 00:17:51.160] every possible factor related to the subject.

[00:17:51.160 –> 00:17:56.600] This compilation has received rave reviews by those in the raw foods movement.
[00:17:56.600 –> 00:18:00.840] Visit www.livefoodfactor.com for your copy.
[00:18:00.840 –> 00:18:03.840] The live food factor by Susan Shang.
[00:18:03.840 –> 00:18:09.320] For more information on content shared on grassy roots, check out grassyroots.com.
[00:18:09.320 –> 00:18:15.200] This is going to be fun, Beth, because first off, I want you to know that this isn’t some
[00:18:15.200 –> 00:18:16.520] sissy cooking show.

[00:18:16.520 –> 00:18:17.520] Oh, okay.
[00:18:17.520 –> 00:18:18.520] Okay.
[00:18:18.520 –> 00:18:19.520] This is a macho thing.

[00:18:19.520 –> 00:18:23.960] I mean, you know, I’ve got a captain’s license from the Coast Guard, 200-tonne ocean operator’s
[00:18:23.960 –> 00:18:25.920] license with sailing endorsement.
[00:18:25.920 –> 00:18:29.560] I’ve walked 50 miles in a day, but the main thing is about good health.
[00:18:29.560 –> 00:18:33.920] Remember from those pictures we saw earlier, I used to weigh 260 pounds, okay?
[00:18:33.920 –> 00:18:37.560] I’m worried I would lose all that weight by changing my lifestyle.

[00:18:37.560 –> 00:18:42.160] And at the single guide, this has been, I mean, I’m not much of one for food prep, but
[00:18:42.160 –> 00:18:46.160] this is stuff I can do as easy as quick, and it actually turns out to be fun.
[00:18:46.160 –> 00:18:48.120] And I’ve never been much of a gardener.
[00:18:48.120 –> 00:18:52.160] I have trouble keeping a Philodendron alive, but I can grow sprouts.
[00:18:52.160 –> 00:18:53.160] Okay.

[00:18:53.160 –> 00:18:55.160] Now, there’s two kinds of ways to sprout.
[00:18:55.160 –> 00:18:56.160] Okay.
[00:18:56.160 –> 00:19:01.040] And there’s nothing better than sprouting outside in the garden, or what’s really efficient
[00:19:01.040 –> 00:19:03.000] is you can take trays, okay?
[00:19:03.000 –> 00:19:06.000] I’ve used old cafeteria trays, drilled holes in the bottom.

[00:19:06.000 –> 00:19:07.000] Oh, really?
[00:19:07.000 –> 00:19:08.000] Okay.
[00:19:08.000 –> 00:19:09.000] Oh, yeah.
[00:19:09.000 –> 00:19:12.360] You pick them up at the school board auction for 10 cents each, and in a little bit of compost
[00:19:12.360 –> 00:19:14.520] or dirt in them, okay?
[00:19:14.520 –> 00:19:19.000] But that requires a, warm weather, b, playing in the soil, all this.
[00:19:19.000 –> 00:19:21.840] Okay, you have to clean them more, I guess, when you’re ready.

[00:19:21.840 –> 00:19:23.680] And all this stuff, yeah.
[00:19:23.680 –> 00:19:25.440] You have to harvest and cut.
[00:19:25.440 –> 00:19:29.760] But what I’m going to show you today is sprouting in the kitchen with no dirt, no soil, quick,
[00:19:29.760 –> 00:19:30.760] easy clean.
[00:19:30.760 –> 00:19:31.760] Okay.

[00:19:31.760 –> 00:19:33.880] First off, you start with your seeds, okay?
[00:19:33.880 –> 00:19:36.200] And there’s certain things that give you lots of protein.
[00:19:36.200 –> 00:19:37.200] Oh, protein.
[00:19:37.200 –> 00:19:39.200] Yeah, where’s the protein coming from?
[00:19:39.200 –> 00:19:43.360] You get your protein from your sprouts and your grains, okay?
[00:19:43.360 –> 00:19:46.880] So I’ve got here alfalfa sprouts for starter.

[00:19:46.880 –> 00:19:52.160] And while they’re not the highest in all the healthy stuff, I like alfalfa because they
[00:19:52.160 –> 00:19:53.160] taste good.
[00:19:53.160 –> 00:19:54.160] Yeah.
[00:19:54.160 –> 00:19:55.160] And they’re really easy to grow.
[00:19:55.160 –> 00:19:56.160] Okay, I’m going to show you some.
[00:19:56.160 –> 00:19:57.160] They’re very small.

[00:19:57.160 –> 00:20:01.000] Oh, yeah, they’re almost as small as mustard seed.
[00:20:01.000 –> 00:20:02.160] So a little bit goes a long way.
[00:20:02.160 –> 00:20:03.160] Because what do you see?
[00:20:03.160 –> 00:20:05.680] I’ve got some before and afters today.
[00:20:05.680 –> 00:20:08.440] Another one we’re going to do, I’m going to set that aside.
[00:20:08.440 –> 00:20:09.880] We’re going to do wheatgrass seeds.

[00:20:09.880 –> 00:20:11.440] And they’re quite a bit bigger.
[00:20:11.440 –> 00:20:18.520] Right, these are, yeah, these, this is hard red winter wheat, hard red winter wheat.
[00:20:18.520 –> 00:20:20.360] And that has the most nutrition.
[00:20:20.360 –> 00:20:25.960] We use wheatgrass because no other plant pulls more nutrients, vitamins and minerals out
[00:20:25.960 –> 00:20:27.320] of the soil than wheatgrass.

[00:20:27.320 –> 00:20:28.320] Okay.
[00:20:28.320 –> 00:20:31.560] There’s 112 nutrients the human body needs, okay?
[00:20:31.560 –> 00:20:34.720] Wheatgrass will pull 108 of them if the nutrients are in the soil.

[00:20:34.720 –> 00:20:35.920] But now, it’s really strong.
[00:20:35.920 –> 00:20:36.920] We’re going to taste some today.
[00:20:36.920 –> 00:20:38.720] You’re going to try some.
[00:20:38.720 –> 00:20:40.440] And it is strong, I admit that.
[00:20:40.440 –> 00:20:44.840] So the compromise for some people if wheatgrass is too strong is barley grass.
[00:20:44.840 –> 00:20:45.840] Oh, okay.

[00:20:45.840 –> 00:20:46.840] Okay, and that pulls out 102.
[00:20:46.840 –> 00:20:52.360] If you’re not putting them in the soil, it’s not pulling those nutrients in this form then.
[00:20:52.360 –> 00:20:53.360] You got it.
[00:20:53.360 –> 00:20:54.360] That’s right.

[00:20:54.360 –> 00:20:59.120] So that’s why all we’re going to do is sprouts today and not growing plants.
[00:20:59.120 –> 00:21:02.760] What happens is, and by the way, these are all organic.
[00:21:02.760 –> 00:21:03.760] Okay.
[00:21:03.760 –> 00:21:07.640] I think that’s really important because organic plants will have a lot more nutrients than
[00:21:07.640 –> 00:21:08.640] non-organic.

[00:21:08.640 –> 00:21:12.800] And I don’t think so much the taste when you’re dealing with seeds, but they start with more
[00:21:12.800 –> 00:21:13.800] nutrients.
[00:21:13.800 –> 00:21:20.040] Because in these kitchen sprouts we’re doing today, the nutrients from that original wheatgrass
[00:21:20.040 –> 00:21:26.320] plant, every single one of them, if it had all 108, they’re all still in the seed.

[00:21:26.320 –> 00:21:30.160] Because they came from a plant that grew in the ground that nourished.
[00:21:30.160 –> 00:21:34.720] And what happens is when they sprout up until a certain point, it’s called branching.
[00:21:34.720 –> 00:21:38.600] You know when the wheatgrass plant comes up and it comes up a couple of leaves and suddenly
[00:21:38.600 –> 00:21:39.600] that stalk comes up?

[00:21:39.600 –> 00:21:40.600] Oh, yeah.
[00:21:40.600 –> 00:21:46.840] And up until that stalk comes out, there’s this huge explosion of nutrients in the plant,
[00:21:46.840 –> 00:21:51.360] in the sprout that came from the seed, nothing to do with the dirt.
[00:21:51.360 –> 00:21:57.360] Now the moment it stalks or stems, then it starts pulling nutrients from the soil and
[00:21:57.360 –> 00:22:02.840] actually the nutrients start dropping off because it’s expended what it has stored up.
[00:22:02.840 –> 00:22:03.840] So what we have here is-
[00:22:03.840 –> 00:22:06.320] You used to make the seeds in a way.

[00:22:06.320 –> 00:22:07.320] Right.
[00:22:07.320 –> 00:22:08.320] Right.
[00:22:08.320 –> 00:22:13.200] So it’s a storehouse of nutrients, but if you tried to eat these right now, they’re indigestible.
[00:22:13.200 –> 00:22:14.200] Yeah, okay.
[00:22:14.200 –> 00:22:15.200] Because-
[00:22:15.200 –> 00:22:16.680] Yeah, you don’t see those very often at the store.

[00:22:16.680 –> 00:22:19.960] No, but you can find them at places like Whole Foods.
[00:22:19.960 –> 00:22:26.040] And I mean, I like wheatgrasskits.com because they are truly sprouting seeds to design for
[00:22:26.040 –> 00:22:27.040] sprouting.
[00:22:27.040 –> 00:22:28.800] You know they’re organic.

[00:22:28.800 –> 00:22:33.680] I got these at Whole Foods for convenience and I asked the guy to have sprouting seeds
[00:22:33.680 –> 00:22:39.920] and he says no, but I took them home and almost everything in these jars came from Whole
[00:22:39.920 –> 00:22:42.360] Foods store and they all sprouted.
[00:22:42.360 –> 00:22:43.360] Right.
[00:22:43.360 –> 00:22:44.360] Okay.

[00:22:44.360 –> 00:22:50.560] So oftentimes the kids at the store don’t know, he does stalks the shelves, right?
[00:22:50.560 –> 00:22:55.960] And the other one that fools a lot of people, we’re not going to sprout the flax seeds.
[00:22:55.960 –> 00:22:59.640] We’re going to use them later, okay, but we’re not going to sprout them.
[00:22:59.640 –> 00:23:07.720] I also have with me today broccoli sprouts, which is a nice seed to do, cauliflower, sunflower
[00:23:07.720 –> 00:23:11.320] seeds and radish, okay.

[00:23:11.320 –> 00:23:13.320] You can do clover, okay.
[00:23:13.320 –> 00:23:14.320] Thank you.
[00:23:14.320 –> 00:23:15.520] Clover is my favorite.
[00:23:15.520 –> 00:23:18.560] I plant my yard in clover, the seed wasn’t so expensive.
[00:23:18.560 –> 00:23:19.560] Oh, okay.
[00:23:19.560 –> 00:23:20.560] Okay.

[00:23:20.560 –> 00:23:23.120] And I’m out of little clover seeds.
[00:23:23.120 –> 00:23:25.880] They’re even smaller than these alfalfa seeds.
[00:23:25.880 –> 00:23:26.880] Oh.
[00:23:26.880 –> 00:23:27.880] Okay.
[00:23:27.880 –> 00:23:28.880] So I’m going to use all of them as a same.

[00:23:28.880 –> 00:23:31.600] You start with a jar, okay.
[00:23:31.600 –> 00:23:35.240] And you can use, I mean, I think, I don’t know what this was, I picked up.
[00:23:35.240 –> 00:23:36.240] Looks like jelly or something.
[00:23:36.240 –> 00:23:43.120] Yeah, jelly jar, mayonnaise jar, pickle jars, well, the pickle jar, pickle jars, I soak
[00:23:43.120 –> 00:23:44.120] them for about a week.
[00:23:44.120 –> 00:23:45.120] Change them.

[00:23:45.120 –> 00:23:46.400] Oh, how do you want to get that smell off?
[00:23:46.400 –> 00:23:47.400] Yeah.
[00:23:47.400 –> 00:23:51.720] But you can use anything for a jar, okay.
[00:23:51.720 –> 00:23:54.360] But I use Mason jars, quart my mouth.
[00:23:54.360 –> 00:23:56.360] You can get your whole hand in.

[00:23:56.360 –> 00:24:02.200] And what we’re going to do, we’re going to pour some seeds in and we’re going to soak
[00:24:02.200 –> 00:24:03.200] them.
[00:24:03.200 –> 00:24:06.800] But every day, as you water them, you want to drain that water off.
[00:24:06.800 –> 00:24:10.280] So yeah, yeah, you got to lose some seeds and everything.
[00:24:10.280 –> 00:24:15.880] So a neat way to do it is cheesecloth or this is what they call hardware cloth, window screen.

[00:24:15.880 –> 00:24:16.880] Okay.
[00:24:16.880 –> 00:24:19.600] And then something like your jelly jar here.
[00:24:19.600 –> 00:24:24.160] We could put it on here and put a rubber band around it to hold it on.
[00:24:24.160 –> 00:24:29.600] That way when I go to pour my water out, it’s easy and I don’t have to worry about the seeds.
[00:24:29.600 –> 00:24:32.800] With my Mason jar, watch this.

[00:24:32.800 –> 00:24:38.680] Don’t need the center thing, you just take the ring and it takes a little wiggling the
[00:24:38.680 –> 00:24:40.640] first time you use a piece of screen.
[00:24:40.640 –> 00:24:42.000] But then it sets itself.
[00:24:42.000 –> 00:24:47.480] And it’ll set itself and then, and because I’ve had the rubber bands pop off too.
[00:24:47.480 –> 00:24:48.960] So let’s grow some sprouts.
[00:24:48.960 –> 00:24:49.960] All right.

[00:24:49.960 –> 00:24:53.880] I’m going to take my alfalfa seeds and measure these.
[00:24:53.880 –> 00:24:56.880] Ah, that’s why we have the spoon out, right?
[00:24:56.880 –> 00:24:57.880] Okay.
[00:24:57.880 –> 00:25:02.800] That’s a sissy way of doing things.
[00:25:02.800 –> 00:25:06.800] I got my skydiver shirt on here.
[00:25:06.800 –> 00:25:10.560] I’m a skydiver too.

[00:25:10.560 –> 00:25:15.480] A couple of teaspoonfuls is probably the technical thing and we could measure it if we wanted.
[00:25:15.480 –> 00:25:19.680] But I find just a little bit in the bottom of the jar, let me put it down so the camera
[00:25:19.680 –> 00:25:21.160] can see.
[00:25:21.160 –> 00:25:24.760] And you just need a little bit in the bottom of the jar.
[00:25:24.760 –> 00:25:26.920] And experience will show you the right amount over time.

[00:25:26.920 –> 00:25:30.000] But start small because they’re going to grow.
[00:25:30.000 –> 00:25:34.040] And then I take my hardware cloth, my fiberglass window screen.
[00:25:34.040 –> 00:25:39.240] And I can say once you’ve used a piece a couple of times, this goes on easier.
[00:25:39.240 –> 00:25:44.640] And you just sort of finagle it and vingo.
[00:25:44.640 –> 00:25:45.640] There we go.

[00:25:45.640 –> 00:25:46.640] That’s not going anywhere.
[00:25:46.640 –> 00:25:47.640] Oops, it’s on the seeds.
[00:25:47.640 –> 00:25:50.520] These at the seeds are so small that we’re going to do this.
[00:25:50.520 –> 00:25:51.640] We’ll start to be careful with this.
[00:25:51.640 –> 00:25:54.280] But after one day of sprouting, it’s not going to do that.

[00:25:54.280 –> 00:25:55.920] And now I want to use purified water.
[00:25:55.920 –> 00:25:59.800] I was glad to see here in the studio kitchen, you had a pure water filter.
[00:25:59.800 –> 00:26:02.360] I took it apart, I checked, you have the three stage.
[00:26:02.360 –> 00:26:03.360] Oh, okay.
[00:26:03.360 –> 00:26:04.360] Okay, it’s worth the extra money.
[00:26:04.360 –> 00:26:06.160] You’ve got the good ones in here.
[00:26:06.160 –> 00:26:09.960] Otherwise, I brought my own.

[00:26:09.960 –> 00:26:12.320] By the way, the studio kitchen is just great.
[00:26:12.320 –> 00:26:13.960] I appreciate this.
[00:26:13.960 –> 00:26:14.960] Yeah, you’re welcome.
[00:26:14.960 –> 00:26:22.000] Yeah, if you guys want, you put in a little film strip of my kitchen at the farm in Georgia,
[00:26:22.000 –> 00:26:23.200] my little cabin kitchen.

[00:26:23.200 –> 00:26:24.700] This is fancy here.
[00:26:24.700 –> 00:26:27.480] That was to show you can sprout anywhere.
[00:26:27.480 –> 00:26:28.480] You can sprout anywhere.
[00:26:28.480 –> 00:26:29.480] Lungs have water.

[00:26:29.480 –> 00:26:34.160] And you can haul them with you around the country when you’re traveling.
[00:26:34.160 –> 00:26:36.640] And I fill it up pretty well like that.
[00:26:36.640 –> 00:26:39.800] And what we want to do is soak them overnight.
[00:26:39.800 –> 00:26:45.080] The reason we soak them is the same reason that, you notice how they don’t grow when
[00:26:45.080 –> 00:26:46.560] they’re sitting on the shelf?
[00:26:46.560 –> 00:26:47.560] True.

[00:26:47.560 –> 00:26:52.000] Okay, there’s an enzyme in there and it’s inhibits the sprouting.
[00:26:52.000 –> 00:26:55.640] It’s also why they’re not good for us to eat before they’ve been sprouted.
[00:26:55.640 –> 00:26:59.760] Because it would inhibit digestion.
[00:26:59.760 –> 00:27:01.960] And it makes them indigestible.
[00:27:01.960 –> 00:27:07.240] So we soak this overnight and then what we’re going to do tomorrow morning.
[00:27:07.240 –> 00:27:13.920] And again, the smaller the seed, the thinner the seed, the less soaking they need.
[00:27:13.920 –> 00:27:18.040] Stuff like the alfalfa sprouts, technically four to six hours is plenty.

[00:27:18.040 –> 00:27:19.040] Okay.
[00:27:19.040 –> 00:27:23.520] Okay, but the wheatgrass seeds, they fully need 12 hours minimum.
[00:27:23.520 –> 00:27:24.520] Okay.
[00:27:24.520 –> 00:27:28.280] And all we’re going to do tomorrow is we’re going to come out here.
[00:27:28.280 –> 00:27:29.920] And by tomorrow, these will swell a bit.

[00:27:29.920 –> 00:27:30.920] They wouldn’t come out.
[00:27:30.920 –> 00:27:32.240] They’d pour off our water.
[00:27:32.240 –> 00:27:34.800] And then we might as well pour this off completely.
[00:27:34.800 –> 00:27:36.720] No, I’m going to leave this one soaked overnight.
[00:27:36.720 –> 00:27:37.720] We started it.
[00:27:37.720 –> 00:27:38.720] Yeah.

[00:27:38.720 –> 00:27:45.200] I’ll let you guys make some sprouts here on the studio.
[00:27:45.200 –> 00:27:50.320] Because what I do, I’m going to let them sit for overnight like that.
[00:27:50.320 –> 00:27:55.720] I pour them off in the morning and at home, I’ve got an extra dish strainer.
[00:27:55.720 –> 00:27:56.720] Okay.
[00:27:56.720 –> 00:27:57.720] Okay.

[00:27:57.720 –> 00:28:01.680] And I’ve actually got the little tray under it to catch the runoff at all.
[00:28:01.680 –> 00:28:04.960] And I pour them off and I set them in my dish strainer.
[00:28:04.960 –> 00:28:08.720] I usually leave them in the sink for a few minutes and sometimes you got to shake them,
[00:28:08.720 –> 00:28:09.720] get all the water up.
[00:28:09.720 –> 00:28:15.200] But when they’re fairly dry, I set them in my dish strainer, a 45 degree angle, whatever.

[00:28:15.200 –> 00:28:20.000] The idea here is I want the sprouts to be up out of the collected water.
[00:28:20.000 –> 00:28:21.000] Right.
[00:28:21.000 –> 00:28:24.400] If I set them here, there’s always some water left on the sprouts and they’re going to get
[00:28:24.400 –> 00:28:25.400] mushy.
[00:28:25.400 –> 00:28:26.400] Yeah.

[00:28:26.400 –> 00:28:27.400] Okay.
[00:28:27.400 –> 00:28:28.400] And I also want air to get at them.
[00:28:28.400 –> 00:28:31.520] That’s why I don’t leave them like that because it’ll block the air.
[00:28:31.520 –> 00:28:32.520] Okay.

[00:28:32.520 –> 00:28:38.920] So I want to get this place to get some air and they need sunlight, but they don’t need
[00:28:38.920 –> 00:28:39.920] direct sunlight.
[00:28:39.920 –> 00:28:41.320] As a matter of fact, you’re probably burning them.
[00:28:41.320 –> 00:28:43.960] Well, you know, if you think about it and you’re planting them in the ground, they’re
[00:28:43.960 –> 00:28:45.840] not getting direct sunlight in the dirt.

[00:28:45.840 –> 00:28:46.840] No.
[00:28:46.840 –> 00:28:47.840] They’re root.
[00:28:47.840 –> 00:28:51.640] And a sprout is not only the root going down, it’s the little baby plant.
[00:28:51.640 –> 00:28:52.640] It’s them coming up.
[00:28:52.640 –> 00:28:53.640] Right.

[00:28:53.640 –> 00:28:57.960] And what we’re going to have here, I get ahead of myself.
[00:28:57.960 –> 00:29:01.520] So I have them in my drainer overnight.
[00:29:01.520 –> 00:29:07.480] The next morning I come in and at least once a day, twice a day is good, but a lot of it
[00:29:07.480 –> 00:29:09.040] depends on humidity.

[00:29:09.040 –> 00:29:11.120] Wintertime was forced to heat.
[00:29:11.120 –> 00:29:13.680] The house is dry definitely twice a day.
[00:29:13.680 –> 00:29:17.960] Summertime, windows open, it’s humid out once a day is enough.
[00:29:17.960 –> 00:29:22.440] And every day, I just, we call it rinsing on, but what I’m really doing is watering my
[00:29:22.440 –> 00:29:23.440] sprouts.

[00:29:23.440 –> 00:29:24.440] Sure.
[00:29:24.440 –> 00:29:30.360] And actually for efficiency, I’ll take and I’ll get a half a jar of water on the first
[00:29:30.360 –> 00:29:31.360] one.
[00:29:31.360 –> 00:29:32.360] Oh, and then just share.
[00:29:32.360 –> 00:29:33.360] Yeah.

[00:29:33.360 –> 00:29:34.360] And then I’ll share.
[00:29:34.360 –> 00:29:35.360] Yeah.
[00:29:35.360 –> 00:29:40.120] I usually after two or three, I’ll start running a second one here.
[00:29:40.120 –> 00:29:44.280] We got to usually have six or eight jars going, but I’ll share for two or three because I’m
[00:29:44.280 –> 00:29:45.280] just watering them.

[00:29:45.280 –> 00:29:50.520] I got rid of that enzyme inhibitor and I’ll let them sit here in the sink for 10 minutes
[00:29:50.520 –> 00:29:52.880] or so and then back into my drainer.
[00:29:52.880 –> 00:29:58.840] And if you play with it a little bit, if you play engineer, you find how you can get,
[00:29:58.840 –> 00:30:00.960] I’ve had three rows going in here many a time.
[00:30:00.960 –> 00:30:03.760] Wish if I know I’m having friends coming over.
[00:30:03.760 –> 00:30:08.000] Now, those sprouts have been sprouting for how many days?
[00:30:08.000 –> 00:30:09.000] Five days.

[00:30:09.000 –> 00:30:13.680] Well, actually, I plan ahead a nice cycle.
[00:30:13.680 –> 00:30:15.600] This is a five day sprout.
[00:30:15.600 –> 00:30:17.600] These are bigger.
[00:30:17.600 –> 00:30:20.800] Those aren’t the alfalfa.
[00:30:20.800 –> 00:30:22.640] Let’s see.

[00:30:22.640 –> 00:30:26.800] Stay tuned for more grassy roots after these words from our sponsors.
[00:30:26.800 –> 00:30:27.800] Hi.
[00:30:27.800 –> 00:30:32.400] I’m Dr. Jim Carey and sitting in front of me is Dr. Anne Wigmore’s Raw Living Foods
[00:30:32.400 –> 00:30:34.640] Lifestyle Home Study Program.

[00:30:34.640 –> 00:30:39.720] Dr. Anne’s program has been taught for over 50 years around the world at a half a dozen
[00:30:39.720 –> 00:30:40.720] institutes.
[00:30:40.720 –> 00:30:44.240] Normally you go, you spend two weeks and you learn to do the program.

[00:30:44.240 –> 00:30:48.840] However, when I was director of creative health institute, I found that after you go
[00:30:48.840 –> 00:30:53.640] home, you’ve been home for six months a year, all that knowledge starts to fade.
[00:30:53.640 –> 00:30:59.960] There’s a need for being able to refresh your memory and a need for keeping inspired.
[00:30:59.960 –> 00:31:04.480] So over the course of the last six years, I put together a home study version of Dr.

[00:31:04.480 –> 00:31:06.560] Anne’s program and this is it in front of you.
[00:31:06.560 –> 00:31:07.920] I know it’s a lot.
[00:31:07.920 –> 00:31:09.800] It’s a 304 page handbook.
[00:31:09.800 –> 00:31:15.960] It covers everything from the kind of water to drink through energy soup to how you combine
[00:31:15.960 –> 00:31:16.960] your foods.

[00:31:16.960 –> 00:31:21.240] There’s a 180 page recipe book that covers everything from a raw breakfast through a
[00:31:21.240 –> 00:31:24.760] raw dessert after supper and everything in the middle.
[00:31:24.760 –> 00:31:29.840] Even has Thanksgiving dinner, an all raw Thanksgiving dinner with mock turkey.
[00:31:29.840 –> 00:31:33.360] Her basic program is in this 10 DVD set right here.
[00:31:33.360 –> 00:31:37.760] But as you get into it, you get into questions and you know, it’s always like about having

[00:31:37.760 –> 00:31:43.040] a second opinion about having more details and that’s what the rest of this program is.
[00:31:43.040 –> 00:31:46.120] Over here we have the advantages of eating raw.
[00:31:46.120 –> 00:31:52.160] I did one by Paul Nissan, a couple by Victoria butanko, including her famous one greens can
[00:31:52.160 –> 00:31:53.360] save your life.

[00:31:53.360 –> 00:31:55.600] That’s a three hour video.
[00:31:55.600 –> 00:31:57.640] I know it’s Victoria’s number one seller.
[00:31:57.640 –> 00:31:59.840] This is all part of the home study program.
[00:31:59.840 –> 00:32:05.920] A couple videos on wheatgrass, a couple videos on sprouting and gardening, a number of videos
[00:32:05.920 –> 00:32:11.000] about rejuval act, lightly fermented foods and energy soup.

[00:32:11.000 –> 00:32:16.120] A couple more Dr. Anne videos or TV interview.
[00:32:16.120 –> 00:32:21.120] These four here are all about the benefits of lifestyle.
[00:32:21.120 –> 00:32:26.040] This one called program review for example is an overview of the program at Creative
[00:32:26.040 –> 00:32:28.160] Health Institute.

[00:32:28.160 –> 00:32:36.720] Enzymes and food, living foods preparation, I’m sorry, raw parenting which is important
[00:32:36.720 –> 00:32:38.520] to many people.
[00:32:38.520 –> 00:32:46.680] Food testimonials, colon health, transitioning to raw foods, food combining with Dr. Pfeiffer.
[00:32:46.680 –> 00:32:50.240] It’s as thorough as I’ve been able to make it in the last six years.
[00:32:50.240 –> 00:32:55.080] And I almost forgot two of Dr. Anne’s books on tape read by a professional radio announcer

[00:32:55.080 –> 00:33:00.400] Steve Mulkevitz, a naturopathic doctor that happens to believe in Dr. Anne so that shows
[00:33:00.400 –> 00:33:01.400] in his voice.
[00:33:01.400 –> 00:33:07.000] Now I mean this is, that’s a five CD set, the other is a three CD set.
[00:33:07.000 –> 00:33:12.800] This is the most thorough thing you’ll ever see to learn about Dr. Anne’s raw living foods
[00:33:12.800 –> 00:33:13.800] lifestyle.

[00:33:13.800 –> 00:33:20.640] It’s available at she diet.com and actually when you go to the website you’ll find there’s
[00:33:20.640 –> 00:33:23.120] even more bonuses over and above this.
[00:33:23.120 –> 00:33:25.240] Thank you.
[00:33:25.240 –> 00:33:29.080] Looking for a comprehensive guide on the subject of the raw foods lifestyle?

[00:33:29.080 –> 00:33:34.360] Susan Shang has written an encyclopedia on the subject, the live food factor.
[00:33:34.360 –> 00:33:39.800] This comprehensive guide to the ultimate diet for body, mind, spirit and planet covers every
[00:33:39.800 –> 00:33:42.800] possible factor related to the subject.
[00:33:42.800 –> 00:33:48.120] This compilation has received rave reviews by those in the raw foods movement.

[00:33:48.120 –> 00:33:52.440] Visit www.livefoodfactor.com for your copy.
[00:33:52.440 –> 00:33:55.720] The live food factor by Susan Shang.
[00:33:55.720 –> 00:34:01.480] And now back to Gracie Roots on Channel 6 TV with Beth Overgaauw and Jim Carey.
[00:34:01.480 –> 00:34:07.960] I don’t label, you know how they are, I taste them.

[00:34:07.960 –> 00:34:13.200] Oh that’s strong, that’s gotta be radish, we won’t use much of that.
[00:34:13.200 –> 00:34:19.040] And this is five days, this is five day growth, let me put them on the camera.
[00:34:19.040 –> 00:34:22.680] You can start eating them at five days?
[00:34:22.680 –> 00:34:24.240] You can start eating them at three.

[00:34:24.240 –> 00:34:26.360] Okay, that’s why this is almost gone.
[00:34:26.360 –> 00:34:31.240] If this had gone for five days, as much as I had in there would be full, put you out
[00:34:31.240 –> 00:34:32.920] at the top here.
[00:34:32.920 –> 00:34:38.480] So that’s five days old, I started eating that at three days, the sail pelt up.

[00:34:38.480 –> 00:34:42.200] And on day two of this one, I put another batch in.
[00:34:42.200 –> 00:34:43.200] Okay.
[00:34:43.200 –> 00:34:48.160] Okay, so I’ve got this little cycle going and as I find myself running low, as I start
[00:34:48.160 –> 00:34:51.200] eating on the first one, I pull out the second one.
[00:34:51.200 –> 00:34:55.240] Now let’s taste this and see if we’re really, I’m sure it’s not my radish.

[00:34:55.240 –> 00:35:00.280] I hope it’s not, if you’re gonna take a big bite like that.
[00:35:00.280 –> 00:35:03.320] We always cut the camera, I spit it out.
[00:35:03.320 –> 00:35:06.840] Mmm, that’s the radish seed.
[00:35:06.840 –> 00:35:07.840] Oh is it?
[00:35:07.840 –> 00:35:10.840] It’s not that strong yet.

[00:35:10.840 –> 00:35:11.840] Okay.
[00:35:11.840 –> 00:35:14.840] Mmm it is the radish, it’s nice.
[00:35:14.840 –> 00:35:15.840] Isn’t it?
[00:35:15.840 –> 00:35:16.840] A little tang to it.
[00:35:16.840 –> 00:35:17.840] Yeah, it’s great.

[00:35:17.840 –> 00:35:23.000] And if you wanted to, you can label it your jars, you know, some people are more, are
[00:35:23.000 –> 00:35:25.640] more obsessive about some things than other things.
[00:35:25.640 –> 00:35:28.520] I would maybe want to know what they are, but probably not.
[00:35:28.520 –> 00:35:30.280] I know what it is now, right?
[00:35:30.280 –> 00:35:31.280] Yeah.

[00:35:31.280 –> 00:35:36.320] Because what I do is, as I’m making a salad, as I’m making it smoothie, all these other
[00:35:36.320 –> 00:35:40.360] things we’re gonna do on the show, I go through all my jars.
[00:35:40.360 –> 00:35:41.360] Okay.
[00:35:41.360 –> 00:35:45.840] And I’ll take a taste and I’ll say, oh that’s the alfalfa.

[00:35:45.840 –> 00:35:47.920] Boom, the whole jar goes in.
[00:35:47.920 –> 00:35:52.880] That’s why I’m throwing alfalfa in the jars every couple of days.
[00:35:52.880 –> 00:35:53.880] Okay.
[00:35:53.880 –> 00:35:54.880] I have some more sitting at home, sulking.

[00:35:54.880 –> 00:35:56.880] We go through a lot of alfalfa.
[00:35:56.880 –> 00:35:59.880] Right, alfalfa is one of my favorites.
[00:35:59.880 –> 00:36:05.200] And the neat thing about this is, a jar full of alfalfa is about the same as this container
[00:36:05.200 –> 00:36:06.720] from the store.

[00:36:06.720 –> 00:36:08.360] These containers run how much now?
[00:36:08.360 –> 00:36:09.360] 8 bucks?
[00:36:09.360 –> 00:36:10.360] 10 bucks?
[00:36:10.360 –> 00:36:13.520] I don’t think it was quite that much, but yeah, they’re, they’re, is this an organic
[00:36:13.520 –> 00:36:14.520] one?

[00:36:14.520 –> 00:36:16.920] It just says it’s living grain out there.
[00:36:16.920 –> 00:36:21.920] Right, it’s a living grain, but it’s not, typically when you find the organics.
[00:36:21.920 –> 00:36:24.840] They’re at least 6, 7 bucks.
[00:36:24.840 –> 00:36:29.240] Now these have been refrigerated, has that, does that stop the growth process?

[00:36:29.240 –> 00:36:33.000] It slows the growth process, but they still continue to sprout and they’re still living
[00:36:33.000 –> 00:36:34.000] food.
[00:36:34.000 –> 00:36:35.000] Okay.

[00:36:35.000 –> 00:36:38.960] The definition of that is if you put that in the soil, it would grow.
[00:36:38.960 –> 00:36:39.960] Okay.
[00:36:39.960 –> 00:36:43.880] And that’s the definition, definition of a living food is would it grow if I put it in
[00:36:43.880 –> 00:36:44.880] the dirt?

[00:36:44.880 –> 00:36:48.960] All refrigerator does, and you can do this, if you get too far ahead on your sprouts, throw
[00:36:48.960 –> 00:36:53.840] them in the fridge, it’ll slow down that sprout growth, because it’s dark and it’s cool.
[00:36:53.840 –> 00:36:54.840] Okay.

[00:36:54.840 –> 00:37:00.040] And that actually brings up another point, Beth, is you really want to maintain the temperature
[00:37:00.040 –> 00:37:02.920] at 68 degrees or better for sprouting.
[00:37:02.920 –> 00:37:07.360] Now they will grow lower than that, but it’s just like the rejuval act we started here
[00:37:07.360 –> 00:37:09.800] in the studio a few days ago.

[00:37:09.800 –> 00:37:13.920] And I said, oh well, 48 hours and we’ll be ready to go.
[00:37:13.920 –> 00:37:17.520] And it was a day to soak and we’re going to come back to rejuval act.
[00:37:17.520 –> 00:37:22.720] It was a day to soak and 24 hours later, I said, oh, and I came by studio and wasn’t
[00:37:22.720 –> 00:37:23.720] ready.
[00:37:23.720 –> 00:37:24.720] I came by studio yesterday.

[00:37:24.720 –> 00:37:29.120] It wasn’t ready three days and it’s ready, but here in the studio, it’s been about 65,
[00:37:29.120 –> 00:37:31.840] 68 degrees when the lights aren’t on.
[00:37:31.840 –> 00:37:35.640] And it was right by the window too, which I, well, we didn’t have any place else to put
[00:37:35.640 –> 00:37:39.440] it because of the other cooking show.
[00:37:39.440 –> 00:37:40.440] The cooking show.

[00:37:40.440 –> 00:37:41.440] This isn’t a cooking show.
[00:37:41.440 –> 00:37:43.440] This is the uncooking show.
[00:37:43.440 –> 00:37:44.440] Great.

[00:37:44.440 –> 00:37:46.840] So I said these are alfalfa side.
[00:37:46.840 –> 00:37:51.160] Let’s look at some more sunflowers.
[00:37:51.160 –> 00:37:53.160] Now they’re big seeds.
[00:37:53.160 –> 00:37:54.400] They’re big seeds, of course.
[00:37:54.400 –> 00:37:55.400] These are just dark.

[00:37:55.400 –> 00:38:01.240] If you’re growing sunflowers out in the garden, you can go these sprouts just in a mason jar.
[00:38:01.240 –> 00:38:04.000] And they haven’t been going for very long, have they?
[00:38:04.000 –> 00:38:05.000] These have been going five days.
[00:38:05.000 –> 00:38:06.000] Really?
[00:38:06.000 –> 00:38:07.000] Same time as the other.

[00:38:07.000 –> 00:38:08.000] They’re much slower to sprout.
[00:38:08.000 –> 00:38:10.000] And that’s why I bring this up.
[00:38:10.000 –> 00:38:12.760] Here, let’s get some trees here.
[00:38:12.760 –> 00:38:15.640] Let’s put these sunflower sprouts out.
[00:38:15.640 –> 00:38:18.880] What do we do with those radishes right here?

[00:38:18.880 –> 00:38:25.800] And as we can see from here, in five days they’re just sprouting.
[00:38:25.800 –> 00:38:31.040] I like sunflowers because they, number one, they have lots of nutrition.
[00:38:31.040 –> 00:38:35.800] And when you grow them in the ground, you can get these big juicy sprouts.
[00:38:35.800 –> 00:38:36.800] Okay.

[00:38:36.800 –> 00:38:40.160] Here, I got some other store-bought sprouts.
[00:38:40.160 –> 00:38:41.720] These are mung bean sprouts.
[00:38:41.720 –> 00:38:42.720] Okay.
[00:38:42.720 –> 00:38:43.720] And these were water-growing.

[00:38:43.720 –> 00:38:45.720] Here, we’ll put them in the tray.
[00:38:45.720 –> 00:38:46.960] That’s a good place.
[00:38:46.960 –> 00:38:47.960] These are water-growing.
[00:38:47.960 –> 00:38:48.960] They’re big.
[00:38:48.960 –> 00:38:51.520] Look how juicy and big they are.

[00:38:51.520 –> 00:38:53.480] Sunflower seeds can get the same way.
[00:38:53.480 –> 00:38:55.760] I like the flavor, too.
[00:38:55.760 –> 00:38:56.760] They are juicy.
[00:38:56.760 –> 00:38:58.760] Yeah, they’re not very juicy.
[00:38:58.760 –> 00:38:59.760] They’re fresh.
[00:38:59.760 –> 00:39:00.760] Yeah.

[00:39:00.760 –> 00:39:02.480] I’ve had a bowl of mung bean sprouts.
[00:39:02.480 –> 00:39:03.800] They’re good for me.
[00:39:03.800 –> 00:39:04.920] They taste good.
[00:39:04.920 –> 00:39:06.360] They’re juicy.
[00:39:06.360 –> 00:39:07.880] Sunflower seeds can get the same way.

[00:39:07.880 –> 00:39:10.600] It reminds me of cucumber a little bit as far as texture.
[00:39:10.600 –> 00:39:12.400] One may be the taste, but the texture.
[00:39:12.400 –> 00:39:14.800] I hadn’t thought of that, but you’re right.
[00:39:14.800 –> 00:39:15.800] Yeah.
[00:39:15.800 –> 00:39:16.800] Yeah.

[00:39:16.800 –> 00:39:22.320] Basically, anything you find in the first sprout always has that premise that whatever
[00:39:22.320 –> 00:39:28.520] nutrients were available in that seed went through an explosive growth at this point here,
[00:39:28.520 –> 00:39:30.680] where it’s just branching out.
[00:39:30.680 –> 00:39:31.680] And you can get them bigger.
[00:39:31.680 –> 00:39:32.680] Mm-hmm.
[00:39:32.680 –> 00:39:35.400] But again, the easiest one to think of is wheat.

[00:39:35.400 –> 00:39:38.960] And if we’ve ever watched wheat living out in the country, and you get that point, that
[00:39:38.960 –> 00:39:40.480] stalk starts coming up.
[00:39:40.480 –> 00:39:41.760] Then it’s not a sprout anymore.
[00:39:41.760 –> 00:39:43.160] You want to get it just before then.
[00:39:43.160 –> 00:39:51.320] So, the easiest about, if I’m growing wheatgrass and soil, about 10 days.

[00:39:51.320 –> 00:39:55.320] And you know, it’s a science project for your children, too.
[00:39:55.320 –> 00:39:58.760] They can say, “Now, this is the root, and this is the little plant.”
[00:39:58.760 –> 00:39:59.760] This is the kind of stuff kids…
[00:39:59.760 –> 00:40:01.440] This is where the seed used to be.
[00:40:01.440 –> 00:40:05.280] This is the kind of stuff kids can get really involved with because they’re participating.
[00:40:05.280 –> 00:40:08.720] You can get on the internet and find the technical words for all the different parts.

[00:40:08.720 –> 00:40:09.720] Mm-hmm.
[00:40:09.720 –> 00:40:12.000] And you can get that one.
[00:40:12.000 –> 00:40:15.560] I think it’s a clover.
[00:40:15.560 –> 00:40:16.560] Oh.
[00:40:16.560 –> 00:40:17.560] My favorite.

[00:40:17.560 –> 00:40:18.560] It’s definitely not alfalfa.
[00:40:18.560 –> 00:40:19.560] So that’s my clover seed.
[00:40:19.560 –> 00:40:20.560] I’m full of it when it’s cooked, right?
[00:40:20.560 –> 00:40:21.560] No, it’s got some definite flavor to it.
[00:40:21.560 –> 00:40:22.560] Mm-hmm.

[00:40:22.560 –> 00:40:23.560] Now, alfalfa must be over here.
[00:40:23.560 –> 00:40:25.560] Okay, because I’ve got so much of it.
[00:40:25.560 –> 00:40:27.560] But you notice they look a lot like…
[00:40:27.560 –> 00:40:28.560] The seeds aren’t really that…
[00:40:28.560 –> 00:40:29.560] It’s quite good.

[00:40:29.560 –> 00:40:30.560] They’re not that good.
[00:40:30.560 –> 00:40:31.560] They’re not that good.
[00:40:31.560 –> 00:40:32.560] They’re not that good.
[00:40:32.560 –> 00:40:33.560] They’re not that good.
[00:40:33.560 –> 00:40:34.560] They’re not that good.

[00:40:34.560 –> 00:40:35.560] They’re not that good.
[00:40:35.560 –> 00:40:36.560] They’re not that good.
[00:40:36.560 –> 00:40:37.560] They’re not that good.
[00:40:37.560 –> 00:40:38.560] They’re not that good.

[00:40:38.560 –> 00:40:41.120] The seeds aren’t really that as crunchy as you would think they would be because they’ve
[00:40:41.120 –> 00:40:42.120] soaked.
[00:40:42.120 –> 00:40:43.120] Right, they’ve been soaked.
[00:40:43.120 –> 00:40:48.280] And yeah, you see on the TV there on that tray, they look brown.
[00:40:48.280 –> 00:40:49.280] But…

[00:40:49.280 –> 00:40:53.200] Well, we have a full meal by the time we finish tasting all these.
[00:40:53.200 –> 00:40:54.200] You can do that.
[00:40:54.200 –> 00:40:56.200] You can have a meal as sprouts as easy to do.
[00:40:56.200 –> 00:40:59.080] Oh, I started to share.
[00:40:59.080 –> 00:41:06.480] That five, eight, ten dollar tray of sprouts, when you do this with the seeds, that same

[00:41:06.480 –> 00:41:08.480] amount of sprouts cost you maybe a dime.
[00:41:08.480 –> 00:41:09.480] Right.
[00:41:09.480 –> 00:41:10.680] That’s why I do this.
[00:41:10.680 –> 00:41:11.680] Because these are so good.
[00:41:11.680 –> 00:41:13.240] You can make a meal out of it.

[00:41:13.240 –> 00:41:18.640] Five dollar meal, eight dollar meal, ten dollar meal, ten cent meal.
[00:41:18.640 –> 00:41:19.640] Yeah.
[00:41:19.640 –> 00:41:20.920] And more nutritious, I know the source.
[00:41:20.920 –> 00:41:21.920] I grew it myself.
[00:41:21.920 –> 00:41:23.320] I used filter water to grow it with.

[00:41:23.320 –> 00:41:25.320] I know I got good stuff here.
[00:41:25.320 –> 00:41:26.560] Oh, and wheatgrass.
[00:41:26.560 –> 00:41:27.760] Oh, yeah.
[00:41:27.760 –> 00:41:32.080] This is the most prolific grower of all.
[00:41:32.080 –> 00:41:34.080] It’s a funny looking one compared to the others.

[00:41:34.080 –> 00:41:35.560] Yeah, when you grow them in water.
[00:41:35.560 –> 00:41:36.560] Look at that.
[00:41:36.560 –> 00:41:41.640] I used to have to bring it out like this and break off a clump and this one will overfill.
[00:41:41.640 –> 00:41:49.240] Once you get wheatgrass going and this was just enough seed to go around the bottom edge
[00:41:49.240 –> 00:41:50.240] of the jar.

[00:41:50.240 –> 00:41:54.000] And in five days I’ve got wheatgrass like this.
[00:41:54.000 –> 00:41:56.760] And you open some of the tray.
[00:41:56.760 –> 00:41:58.000] Got to taste some.
[00:41:58.000 –> 00:42:00.360] But I’ll warn you, I’m going to warn you.
[00:42:00.360 –> 00:42:01.360] Wheatgrass is strong.

[00:42:01.360 –> 00:42:02.360] Strong.
[00:42:02.360 –> 00:42:03.360] It’s really good for you.
[00:42:03.360 –> 00:42:04.360] It’s really good for you.
[00:42:04.360 –> 00:42:05.360] That’s why we juice it a lot of times.
[00:42:05.360 –> 00:42:10.240] Some of it is just never getting, or the green is the plant part and the white is the root

[00:42:10.240 –> 00:42:11.240] part again.
[00:42:11.240 –> 00:42:12.240] You got it.
[00:42:12.240 –> 00:42:13.240] That’s what it is.
[00:42:13.240 –> 00:42:15.240] And the roots are really prolific on wheat.
[00:42:15.240 –> 00:42:16.240] It’s tougher.

[00:42:16.240 –> 00:42:18.000] It’s a little tougher than tea.
[00:42:18.000 –> 00:42:20.000] What you’re going to come up with.
[00:42:20.000 –> 00:42:21.000] But taste good.
[00:42:21.000 –> 00:42:22.000] I like that taste.
[00:42:22.000 –> 00:42:23.360] This is a real sweet one.

[00:42:23.360 –> 00:42:24.360] It’s very, really light.
[00:42:24.360 –> 00:42:26.480] Oh, you don’t like it so sweet?
[00:42:26.480 –> 00:42:27.960] This one’s almost all root.
[00:42:27.960 –> 00:42:30.040] They’re buried a little green yet.

[00:42:30.040 –> 00:42:32.280] As it gets greener, it’s going to get harsher.
[00:42:32.280 –> 00:42:35.200] This reminds me of sort of chewing your head here.
[00:42:35.200 –> 00:42:39.680] Because it’s virtually impossible to chew that up and eat it.
[00:42:39.680 –> 00:42:44.320] What you’re going to come up with is a little wad of chewing tobacco.
[00:42:44.320 –> 00:42:47.880] That’s why you lose weight instead of, you know, you’re chewing a long time.

[00:42:47.880 –> 00:42:48.880] That’s one reason.
[00:42:48.880 –> 00:42:52.200] It’s just sort of a joke.
[00:42:52.200 –> 00:42:53.200] You don’t really lose weight.
[00:42:53.200 –> 00:42:54.200] That is important.
[00:42:54.200 –> 00:42:56.120] Nature will castigate those who don’t masturbate.

[00:42:56.120 –> 00:43:00.280] My great grandmother used to tell me, “Do every bite 35 to 50 times until it’s liquid
[00:43:00.280 –> 00:43:01.560] in your mouth.
[00:43:01.560 –> 00:43:05.960] Part of the problem with American diet today is we gulp, we don’t chew.
[00:43:05.960 –> 00:43:09.920] If we don’t chew, digestion starts in the mouth.
[00:43:09.920 –> 00:43:13.360] The body’s doing all this work just trying to process that food out.

[00:43:13.360 –> 00:43:16.720] It’s not getting nutrients because we haven’t given it the head start.
[00:43:16.720 –> 00:43:18.120] Does this give you good breath?
[00:43:18.120 –> 00:43:20.280] Because it really tastes like it should.
[00:43:20.280 –> 00:43:22.840] It’s a breath pressure.
[00:43:22.840 –> 00:43:27.840] On the website, we’ll put it on the screen here, I’ve got 124 uses for wheatgrass.

[00:43:27.840 –> 00:43:30.840] Breath pressure is one of them.
[00:43:30.840 –> 00:43:31.840] You can make a poultice.
[00:43:31.840 –> 00:43:40.520] I don’t need to be gross, but you can take and you can mash up wheatgrass until you get
[00:43:40.520 –> 00:43:41.520] something like this.
[00:43:41.520 –> 00:43:44.840] I’m not saying chew, I’m saying mash it up other ways.

[00:43:44.840 –> 00:43:48.120] Put that on a wound, it’ll heal in half the time.
[00:43:48.120 –> 00:43:49.120] It goes on and on.
[00:43:49.120 –> 00:43:52.080] Wheatgrass, because it’s full of vitamins, minerals and nutrients.
[00:43:52.080 –> 00:43:53.560] Wheatgrass has tons of uses.
[00:43:53.560 –> 00:43:55.520] It reminds me of chewing gum.

[00:43:55.520 –> 00:43:58.360] Instead of some bad habit, you may have like smoking or something.
[00:43:58.360 –> 00:44:01.680] You can put a lot of wheatgrass in your mouth and chew.
[00:44:01.680 –> 00:44:03.680] Yeah, and I do that.
[00:44:03.680 –> 00:44:05.320] It tastes good, everybody tastes good.
[00:44:05.320 –> 00:44:07.880] Especially out on the farm when we have wheat in the field.

[00:44:07.880 –> 00:44:11.520] You probably chew it on wheat stalks when you’re a kid.
[00:44:11.520 –> 00:44:13.800] I like to get that young wheatgrass now.
[00:44:13.800 –> 00:44:17.640] And then, if you swallow this, it’s going to pass through the body but it’s not going
[00:44:17.640 –> 00:44:18.640] to digest.
[00:44:18.640 –> 00:44:19.640] That’s what my next question was.

[00:44:19.640 –> 00:44:21.200] Should I swallow this little while?
[00:44:21.200 –> 00:44:23.480] You’re the professional star.
[00:44:23.480 –> 00:44:24.480] You’ve got to swallow it.
[00:44:24.480 –> 00:44:25.560] It’s professional me.
[00:44:25.560 –> 00:44:29.280] I took it out with my finger and threw it in the sink.

[00:44:29.280 –> 00:44:31.360] It won’t hurt you to swallow it.
[00:44:31.360 –> 00:44:32.760] Your body will pass it through.
[00:44:32.760 –> 00:44:33.760] It doesn’t hurt you to swallow it.
[00:44:33.760 –> 00:44:38.120] But this is not going to necessarily digest like the other sprouts would have.
[00:44:38.120 –> 00:44:40.680] You’re getting your benefits out of the juice when you were chewing on it.

[00:44:40.680 –> 00:44:41.680] I like that.
[00:44:41.680 –> 00:44:42.680] Okay.
[00:44:42.680 –> 00:44:47.800] I wonder how much you have to chew to get a good daily dose of the benefits.
[00:44:47.800 –> 00:44:52.400] If you really, and it has to do with what we’re using wheatgrass juice for.

[00:44:52.400 –> 00:44:57.160] If we have significant health challenges, it’s a great thing to help the body heal itself
[00:44:57.160 –> 00:45:02.120] because it makes the body alkaline and it oxygenates the blood.
[00:45:02.120 –> 00:45:04.000] What does cancer thrive in?
[00:45:04.000 –> 00:45:06.320] Low oxygen acidic environment.
[00:45:06.320 –> 00:45:07.320] Okay.

[00:45:07.320 –> 00:45:16.120] So, for people with significant health challenges, two to six ounces a day, if you can take it
[00:45:16.120 –> 00:45:17.120] of juice.
[00:45:17.120 –> 00:45:18.120] Of juice.
[00:45:18.120 –> 00:45:19.120] Okay.
[00:45:19.120 –> 00:45:23.080] This whole jar full will give you about two ounces of juice of wheatgrass.

[00:45:23.080 –> 00:45:24.080] Okay.
[00:45:24.080 –> 00:45:28.560] At that point, you’re growing it in trays or you can buy the trays for about $8 a tray
[00:45:28.560 –> 00:45:29.720] by yay by yay.
[00:45:29.720 –> 00:45:33.320] You’re using a lot, but that’s something we’ll cover in another show.
[00:45:33.320 –> 00:45:35.000] Remedial uses of wheatgrass.

[00:45:35.000 –> 00:45:36.880] Wheatgrass is showing itself.
[00:45:36.880 –> 00:45:38.160] But just to go through the sprouts.
[00:45:38.160 –> 00:45:42.720] Last one, I love these bean mixes where they come with four or five things.
[00:45:42.720 –> 00:45:44.760] I got lime of beans.
[00:45:44.760 –> 00:45:45.760] You probably know the names better than I do.

[00:45:45.760 –> 00:45:48.640] Is this a bean package that you buy to go cook your beans?
[00:45:48.640 –> 00:45:49.640] Is it a bean package?
[00:45:49.640 –> 00:45:53.400] Well, this is a mixed bean package at Whole Foods.
[00:45:53.400 –> 00:45:57.240] But they, most people would think to go cook those beans.
[00:45:57.240 –> 00:45:58.240] Oh yeah.

[00:45:58.240 –> 00:45:59.240] Yeah.
[00:45:59.240 –> 00:46:00.240] This is soup beans.
[00:46:00.240 –> 00:46:01.240] You just sprouted them.
[00:46:01.240 –> 00:46:03.240] I just sprouted them.
[00:46:03.240 –> 00:46:06.480] And now some, and this is a great example.

[00:46:06.480 –> 00:46:08.240] These didn’t say sprouting beans on them.
[00:46:08.240 –> 00:46:10.480] As you see, they did sprout.
[00:46:10.480 –> 00:46:13.320] They have that jumping energy.
[00:46:13.320 –> 00:46:14.840] How long should they go longer?
[00:46:14.840 –> 00:46:17.080] Should they get longer sprouts or just, you know?

[00:46:17.080 –> 00:46:18.360] Oh, trade off here.
[00:46:18.360 –> 00:46:19.360] These are five days.
[00:46:19.360 –> 00:46:20.360] But look what’s happening.
[00:46:20.360 –> 00:46:23.520] See, it’s getting a little mushy in the sides of the jar.
[00:46:23.520 –> 00:46:25.920] They’re starting to go mushy on me.

[00:46:25.920 –> 00:46:27.120] You don’t want to eat them that way.
[00:46:27.120 –> 00:46:28.360] You toss them.
[00:46:28.360 –> 00:46:32.320] So I’m eating those today because they’re still sharp.
[00:46:32.320 –> 00:46:33.520] They’re crisp.
[00:46:33.520 –> 00:46:35.120] That black, that brown bean in your head.

[00:46:35.120 –> 00:46:36.120] That was something.
[00:46:36.120 –> 00:46:37.680] Was it the trial lime of bean?
[00:46:37.680 –> 00:46:38.680] Which one’s the last one?
[00:46:38.680 –> 00:46:39.680] The little green ones.
[00:46:39.680 –> 00:46:40.680] Okay.

[00:46:40.680 –> 00:46:41.680] Look like lime of beans.
[00:46:41.680 –> 00:46:42.680] And there’s a little plant coming out.
[00:46:42.680 –> 00:46:43.680] Yeah.
[00:46:43.680 –> 00:46:44.680] See?
[00:46:44.680 –> 00:46:45.680] They say living food.

[00:46:45.680 –> 00:46:49.120] Now you can also soak beans like this.
[00:46:49.120 –> 00:46:53.600] Never cook them and eat them just after you’ve soaked them for six hours or something.
[00:46:53.600 –> 00:46:59.160] Yeah, technically, technically if you soak anything overnight, it is already starting
[00:46:59.160 –> 00:47:00.160] to sprout.
[00:47:00.160 –> 00:47:04.320] But letting that growth go is where you really get your nutrients.

[00:47:04.320 –> 00:47:09.920] And Beth, I could talk about this all day, but I just glanced at the clock and the technician
[00:47:09.920 –> 00:47:12.200] over there said, “We’re out of time.”
[00:47:12.200 –> 00:47:13.200] Already?
[00:47:13.200 –> 00:47:14.200] Oh my gosh.
[00:47:14.200 –> 00:47:16.320] But I’ll be back next week.
[00:47:16.320 –> 00:47:17.320] Okay.

[00:47:17.320 –> 00:47:20.320] Well, this has been so much fun and we’ll go wrap up here in a few minutes.
[00:47:20.320 –> 00:47:21.320] Okay.
[00:47:21.320 –> 00:47:22.320] Thank you, Beth.
[00:47:22.320 –> 00:47:27.720] It’s been wonderful.
[00:47:27.720 –> 00:47:36.000] Stay tuned for more grassy roots after these words from our sponsors.

[00:47:36.000 –> 00:47:40.520] Want to learn more about a Raw Living Foods lifestyle?
[00:47:40.520 –> 00:47:46.680] There’s a wide collection of videos on the subject at Cheedietvideos.com.
[00:47:46.680 –> 00:47:52.600] You can find a video on any subject that suits your interest and your budget, including rare
[00:47:52.600 –> 00:47:59.040] footage of Dr. and Wigmore’s Raw Living Food Lifestyle programs.
[00:47:59.040 –> 00:48:01.440] This knowledge could change your life.

[00:48:01.440 –> 00:48:08.000] Check out Cheedietvideos.com.
[00:48:08.000 –> 00:48:11.800] One of the best things terrorists could do is just build more fast food restaurants.
[00:48:11.800 –> 00:48:15.600] Maybe add another pharmaceutical company, have a couple more infomercials, and encourage
[00:48:15.600 –> 00:48:18.120] people to eat the way they eat now.
[00:48:18.120 –> 00:48:19.960] And everybody’s going to be dead in a hundred years.

[00:48:19.960 –> 00:48:27.840] They can just walk right in and don’t have to do that thing.
[00:48:27.840 –> 00:48:32.000] One quarter of what you eat keeps you alive and three quarters of what you eat keeps your
[00:48:32.000 –> 00:48:33.000] doctor alive.
[00:48:33.000 –> 00:48:40.000] I used to get high for a living, eating all the bullshit food that’s on me.
[00:48:40.000 –> 00:48:43.280] Cancer rates going up, heart disease going up, stroke going up.

[00:48:43.280 –> 00:48:47.600] We’re poisoning ourselves with highly processed, nutrient depleted foods.
[00:48:47.600 –> 00:48:53.240] One of the major problems is what we do to the soil and the air and the water and everything
[00:48:53.240 –> 00:48:55.640] we take in our food.
[00:48:55.640 –> 00:48:59.640] We for whatever reason decided we’re going to spray everything with every kind of pesticide,
[00:48:59.640 –> 00:49:02.480] herbicide, larvicide, fungicide.

[00:49:02.480 –> 00:49:07.440] We decided we’re going to genetically modify things we don’t know anything about.
[00:49:07.440 –> 00:49:09.840] Can we actually improve what has already been created?
[00:49:09.840 –> 00:49:13.000] And the answer is maybe, but not the way we’ve been doing it.
[00:49:13.000 –> 00:49:15.640] If you want to know what’s wrong, look down at the table.
[00:49:15.640 –> 00:49:17.600] It’s staring back at you.

[00:49:17.600 –> 00:49:20.920] Think of it as chronic malnutrition because that’s what’s going on.
[00:49:20.920 –> 00:49:25.960] But if we think we’re going to go to the doctor and get a pill for everything, we’ve missed
[00:49:25.960 –> 00:49:27.680] the whole point.
[00:49:27.680 –> 00:49:32.960] We have been taught our whole lives to be consumers of modern medicine, which is pharmaceutical

[00:49:32.960 –> 00:49:33.960] medicine.
[00:49:33.960 –> 00:49:38.200] Good health makes a lot of sense, but it doesn’t make a lot of dollars.
[00:49:38.200 –> 00:49:41.960] The drug industry has every right to make money, no question about that at all.
[00:49:41.960 –> 00:49:44.360] The ethics, I think, need to be very closely watched.
[00:49:44.360 –> 00:49:48.880] What the pharmaceutical companies are doing may not necessarily be in the interest of

[00:49:48.880 –> 00:49:50.320] our population.
[00:49:50.320 –> 00:49:56.200] You can be a sincere and you can be sincerely wrong.
[00:49:56.200 –> 00:50:04.840] Approximately 106,000 Americans die from pharmaceutical drugs each year.
[00:50:04.840 –> 00:50:08.920] And these are people who took the medication as directed.
[00:50:08.920 –> 00:50:14.600] There’s a lot more turning to alternatives because what’s being done before you doesn’t
[00:50:14.600 –> 00:50:18.800] work.

[00:50:18.800 –> 00:50:26.120] There is no magic bullet, but there is a lifestyle change that reverses serious chronic disease.
[00:50:26.120 –> 00:50:32.040] It’s cheap, it’s simple, it’s safe, it’s effective.
[00:50:32.040 –> 00:50:33.560] The solutions are here.
[00:50:33.560 –> 00:50:35.480] They’ve always been here.
[00:50:35.480 –> 00:50:40.920] Every single person in the world, every culture, every language, every person in the world

[00:50:40.920 –> 00:50:43.640] knows it.
[00:50:43.640 –> 00:50:46.200] You are what you eat.
[00:50:46.200 –> 00:50:48.720] Food does matter.
[00:50:48.720 –> 00:50:51.120] It’s a choice.
[00:50:51.120 –> 00:50:54.840] You don’t have to be sick.

[00:50:54.840 –> 00:51:04.840] For a full-length DVD copy of Food Matters, go to grassyroots.com/food.
[00:51:04.840 –> 00:51:08.600] Looking for a comprehensive guide on the subject of the raw foods lifestyle?
[00:51:08.600 –> 00:51:13.960] Susan Shang has written an encyclopedia on the subject, “The Live Food Factor.”
[00:51:13.960 –> 00:51:19.120] This comprehensive guide to the ultimate diet for body, mind, spirit, and planet covers
[00:51:19.120 –> 00:51:22.400] every possible factor related to the subject.

[00:51:22.400 –> 00:51:27.680] This compilation has received rave reviews by those in the Raw Foods movement.
[00:51:27.680 –> 00:51:32.040] Visit www.livefoodfactor.com for your copy.
[00:51:32.040 –> 00:51:35.200] The Live Food Factor by Susan Shang.
[00:51:35.200 –> 00:51:40.800] And now, back to grassy roots on Channel 6 TV with Beth Overgaauw and Jim Carey.
[00:51:40.800 –> 00:51:44.200] Well, Jim, I appreciate you showing me how to grow sprouts.

[00:51:44.200 –> 00:51:45.200] That’s fun.
[00:51:45.200 –> 00:51:47.320] It looks like something that the whole family could enjoy.
[00:51:47.320 –> 00:51:49.400] This is a great way to get the kids involved.
[00:51:49.400 –> 00:51:51.480] We’re going to talk about raw parenting.
[00:51:51.480 –> 00:51:55.640] The way to get your kids raw is to get them doing this stuff with you.

[00:51:55.640 –> 00:51:56.640] Anybody can grow seeds.
[00:51:56.640 –> 00:51:59.360] If I can grow seeds in Mason’s yard, I’ve got a black thumb.
[00:51:59.360 –> 00:52:00.360] Right.
[00:52:00.360 –> 00:52:04.400] Now, I’ve done some gardening and I do know that any seeds I’ve ever bought have been
[00:52:04.400 –> 00:52:05.400] pink.

[00:52:05.400 –> 00:52:08.560] They’ve had something on them that I’m not sure I want to eat.
[00:52:08.560 –> 00:52:11.440] So where would you get seeds that you’re going to eat?
[00:52:11.440 –> 00:52:16.520] Part of that, like I said a minute ago, about why we soaked our seeds.
[00:52:16.520 –> 00:52:23.080] But first off, you want sprouting seeds for this kind of thing.
[00:52:23.080 –> 00:52:27.160] And a good seed store, like I can go to a feeding grain store out in the country in
[00:52:27.160 –> 00:52:29.680] Georgia and they go, “Are you going to eat these sprouts?”

[00:52:29.680 –> 00:52:30.680] And I say, “Yes.”
[00:52:30.680 –> 00:52:33.080] She says, “Oh, well you don’t want this kind.”
[00:52:33.080 –> 00:52:35.200] But she’s read my book.
[00:52:35.200 –> 00:52:36.200] Right.
[00:52:36.200 –> 00:52:37.200] She knows you.

[00:52:37.200 –> 00:52:40.840] And around tears, it’d be very hard to find.
[00:52:40.840 –> 00:52:46.440] So I’ll put up a web page called grassyroots.com/seeds.
[00:52:46.440 –> 00:52:48.760] I’ll give you some sources.
[00:52:48.760 –> 00:52:53.280] I personally prefer to buy the organic seeds that were grown organically.
[00:52:53.280 –> 00:52:56.480] I don’t think it’s all that important on seeds.

[00:52:56.480 –> 00:52:58.640] But you’re the least one that aren’t treated.
[00:52:58.640 –> 00:53:01.920] But if I buy the organic seeds, I know they’re not treated.
[00:53:01.920 –> 00:53:02.920] That’s the main thing.
[00:53:02.920 –> 00:53:04.320] Like you said, all that pink stuff.
[00:53:04.320 –> 00:53:05.320] Okay.

[00:53:05.320 –> 00:53:07.240] Because they know they’re for human consumption.
[00:53:07.240 –> 00:53:08.880] So that’s why I buy them organic.
[00:53:08.880 –> 00:53:11.920] And there’s several sources, wheatgrasskids.com/bulkenuts for you.
[00:53:11.920 –> 00:53:13.880] I’ll put it all up on the web page.
[00:53:13.880 –> 00:53:16.040] So grassyroots.com/seeds.

[00:53:16.040 –> 00:53:17.440] S-E-E-D-S.
[00:53:17.440 –> 00:53:22.040] And that’ll take you to a page and I’ll list everything there.
[00:53:22.040 –> 00:53:25.280] And there’s a variety, a large variety of seeds.
[00:53:25.280 –> 00:53:26.280] Oh, yeah.
[00:53:26.280 –> 00:53:31.200] And well, matter of fact, I’ll put a summary on that same web page of my favorites.

[00:53:31.200 –> 00:53:33.200] But it’s all about variety.
[00:53:33.200 –> 00:53:34.200] Try them all.
[00:53:34.200 –> 00:53:35.720] Buy the little packets.
[00:53:35.720 –> 00:53:40.320] You know, some of these like celery seeds or clover seeds.
[00:53:40.320 –> 00:53:42.360] I love clover seeds.

[00:53:42.360 –> 00:53:48.240] But a package like this, clover seeds is like a thousand seeds or something.
[00:53:48.240 –> 00:53:52.040] I mean, they’re menescal, like size of mustard seed.
[00:53:52.040 –> 00:53:54.320] So buy, try small amounts.
[00:53:54.320 –> 00:53:57.080] And no matter how much you dislike them, a little bit here and a little bit there and
[00:53:57.080 –> 00:53:58.080] you’ll use them up.

[00:53:58.080 –> 00:53:59.080] Yeah.
[00:53:59.080 –> 00:54:00.080] Yeah.
[00:54:00.080 –> 00:54:01.080] Throw them in the smoothies.
[00:54:01.080 –> 00:54:02.080] Throw them in the lender.
[00:54:02.080 –> 00:54:03.080] I might taste clover.
[00:54:03.080 –> 00:54:04.080] I hadn’t even thought of clover.
[00:54:04.080 –> 00:54:05.080] Oh, I could have a clover smoothie.

[00:54:05.080 –> 00:54:06.080] I’m sure I could.
[00:54:06.080 –> 00:54:07.080] Yeah.
[00:54:07.080 –> 00:54:08.080] It’s just a clover seed.
[00:54:08.080 –> 00:54:09.480] I’d grow a clover lawn.
[00:54:09.480 –> 00:54:12.440] You know, clover was, we’re going to run out of time.

[00:54:12.440 –> 00:54:17.600] Clover was a part of a lawn mix until after World War II.
[00:54:17.600 –> 00:54:21.360] And then the pesticide companies realized that if they could convince people through television
[00:54:21.360 –> 00:54:25.200] that clover was a weed, they could sell more weed to them.
[00:54:25.200 –> 00:54:26.200] I did not know that.
[00:54:26.200 –> 00:54:28.600] My favorite lawns always had lots of clover.

[00:54:28.600 –> 00:54:31.320] But my father thought that clover was a weed.
[00:54:31.320 –> 00:54:33.400] But my grandfather, he had more clover than…
[00:54:33.400 –> 00:54:35.600] I’ve always liked to look for four-leaf clover.
[00:54:35.600 –> 00:54:38.240] And if that means they’re good nutritionally, you know.
[00:54:38.240 –> 00:54:42.560] I was going to grow a clover lawn until I found out that it was going to take $5,000

[00:54:42.560 –> 00:54:43.560] with a seed.
[00:54:43.560 –> 00:54:44.560] Oh.
[00:54:44.560 –> 00:54:47.560] Maybe just a patch.
[00:54:47.560 –> 00:54:48.560] Yeah.
[00:54:48.560 –> 00:54:52.560] Well, thank you, Dr. Jim Carey, for sharing this information with us.

[00:54:52.560 –> 00:54:53.560] And I look forward to more.
[00:54:53.560 –> 00:54:54.560] Thank you, Ms. Beth.
[00:54:54.560 –> 00:54:55.560] It’s always fun.
[00:54:55.560 –> 00:54:55.560] All right.
[00:54:55.560 –> 00:55:24.560] Bye.

[00:55:25.560 –> 00:55:34.560] Bye.
[00:55:35.560 –> 00:55:44.560] Bye.
[00:55:45.560 –> 00:55:51.560] Bye.
[00:55:51.560 –> 00:56:00.560] Bye.
[00:56:00.560 –> 00:56:10.560] Bye.

[00:56:10.560 –> 00:56:14.560] One of the best things terrorists could do is just build more fast food restaurants.
[00:56:14.560 –> 00:56:18.440] Maybe add another pharmaceutical company, have a couple more infomercials, and encourage
[00:56:18.440 –> 00:56:20.960] people to eat the way they eat now.
[00:56:20.960 –> 00:56:22.760] And everybody’s going to be dead in 100 years.
[00:56:22.760 –> 00:56:30.720] They can just walk right in and don’t have to do that thing.

[00:56:30.720 –> 00:56:34.840] One quarter of what you eat keeps you alive, and three quarters of what you eat keeps your
[00:56:34.840 –> 00:56:35.840] doctor alive.
[00:56:35.840 –> 00:56:42.800] I used to get high for living, eating all the bullshit food that’s on me.
[00:56:42.800 –> 00:56:46.120] Cancer rates going up, heart disease going up, stroke going up.
[00:56:46.120 –> 00:56:50.440] We’re poisoning ourselves with highly processed, nutrient-depleted foods.

[00:56:50.440 –> 00:56:56.080] One of the major problems is what we do to the soil and the air and the water and everything
[00:56:56.080 –> 00:56:58.480] we take in our food.
[00:56:58.480 –> 00:57:02.480] We, for whatever reason, decided we’re going to spray everything with every kind of pesticide,
[00:57:02.480 –> 00:57:05.320] herbicide, larbicide, fungicide.
[00:57:05.320 –> 00:57:10.280] We decided we’re going to genetically modify things we don’t know anything about.

[00:57:10.280 –> 00:57:12.480] Can we actually improve what has already been created?
[00:57:12.480 –> 00:57:15.840] And the answer is maybe, but not the way we’ve been doing it.
[00:57:15.840 –> 00:57:18.480] If you want to know what’s wrong, look down at the table.
[00:57:18.480 –> 00:57:20.440] It’s staring back at you.
[00:57:20.440 –> 00:57:23.760] Think of it as chronic malnutrition, because that’s what’s going on.

[00:57:23.760 –> 00:57:28.800] But if we think we’re going to go to the doctor and get a pill for everything, we’ve missed
[00:57:28.800 –> 00:57:30.520] the whole point.
[00:57:30.520 –> 00:57:35.800] We have been taught our whole lives to be consumers of modern medicine, which is pharmaceutical
[00:57:35.800 –> 00:57:36.800] medicine.

[00:57:36.800 –> 00:57:41.040] Good health makes a lot of sense, but it doesn’t make a lot of dollars.
[00:57:41.040 –> 00:57:44.800] The drug industry has every right to make money, no question about that at all.
[00:57:44.800 –> 00:57:47.200] The ethics, I think, need to be very closely watched.
[00:57:47.200 –> 00:57:51.680] What the pharmaceutical companies are doing may not necessarily be in the interest of
[00:57:51.680 –> 00:57:53.160] our population.

[00:57:53.160 –> 00:57:59.040] You can be a sincere, and you can be sincerely wrong.
[00:57:59.040 –> 00:58:07.640] Approximately 106,000 Americans die from pharmaceutical drugs each year.
[00:58:07.640 –> 00:58:11.720] And these are people who took the medication as directed.
[00:58:11.720 –> 00:58:17.440] There’s a lot more turning to alternatives, because what’s being done before you doesn’t
[00:58:17.440 –> 00:58:21.600] work.

[00:58:21.600 –> 00:58:28.960] There is no magic bullet, but there is a lifestyle change that reverses serious chronic disease.
[00:58:28.960 –> 00:58:34.840] It’s cheap, it’s simple, it’s safe, it’s effective.
[00:58:34.840 –> 00:58:36.320] The solutions are here.
[00:58:36.320 –> 00:58:38.280] They’ve always been here.
[00:58:38.280 –> 00:58:43.760] Every single person in the world, every culture, every language, every person in the world

[00:58:43.760 –> 00:58:46.440] knows it.
[00:58:46.440 –> 00:58:49.280] You are what you eat.
[00:58:49.280 –> 00:58:51.520] Food does matter.
[00:58:51.520 –> 00:58:53.920] It’s a choice.
[00:58:53.920 –> 00:58:57.640] You don’t have to be sick.

[00:58:57.640 –> 00:59:12.040] For a full-length DVD copy of Food Matters, go to grassyroots.com/food.
[00:59:12.040 –> 00:59:14.840] When truth rings, curiosity snows.
[00:59:14.840 –> 00:59:17.000] Finding yourself raw curious?
[00:59:17.000 –> 00:59:24.640] Dr. Ann Wigmore’s Raw Living Foods Lifestyle Home Study Program has the answers.
[00:59:24.640 –> 00:59:52.280] Check out qdiad.com and satisfy your raw curiosity.
[00:59:53.280 –> 00:59:54.280] [end]