Thanks, Burke, for this informative piece!
I offer here another key bit of information about oxygenationn that may interest raw fooders. A sixth tip you might add below for increasing cellular oxygenation is to reduce the percentage of fat in the diet. When we eat a lot of fat (read: nuts/seeds/avocados/oils/olives/coconuts), oxygenation throughout the body takes a huge hit. Here are some other numbers:
a.. 40 to 50%: The standard American diet. 35% is probably the nouveau cuisine types; 50% is the burgers-fries-shake crowd.
b.. 30%: The upper "healthy" limit recommended by the US government.
c.. 20%: American Cancer Society's recommended upper limit.
d.. 15%: World Health Organization's upper limit
e.. 10%: The optimal amount of fat (raw or cooked), recommended by Drs. McDougall, Ornish, Campbell, Heidrich, Pritikin...any other nutritional experts who understandss health
f.. 50%: The MINIMUM percentage of fat consumed by most raw fooders.
This is by no means an exaggeration. I have run the numbers with Nutridiary.com for many raw fooders in doing research for Dr. Doug Graham's upcoming book about this very topic, called The 80/10/10 Diet. In fact, most raw fooders eat 60 to 70% fat, and some tip the scales at 75 or 80%! The ones who live in Hawaii and eat a lot of fruit may come in a bit lower than 50%, but this is rare.
And yes, raw fat is better than cooked fat. But we cannot double, triple, quintuple the healthful amount of fat, no matter the source, without causing serious damage to our bodies. At the very least, such a practice edges out consumption of carbohydrate, the nutrient we need in greatest quantity (besides oxygen and water).
For raw fooders to have highly oxygenated cells, they need to exercise and breathe, as you suggest. They also need to keep their fat to 10% of calories...15% on the outside. For anyone who doesn't exercise regularly, this amounts to one avocado per day OR LESS (definitely less if you are small or female).
I hope this information provides some food for thought. If anyone is curious to learn more, go to www.foodnsport.com and click FAQs, or visit http://www.vegsource.com/talk/raw/.
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Laurie Masters, freelance editor
"I turn what you wrote into what you meant!"
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
The Oxygen We Breathe
by Burke Bryant
It's estimated that the air that was breathed long ago contained approximately 50% oxygen. Two hundred years ago, air was composed of 38% oxygen and 1% carbon dioxide. The oxygen level measured in 1945/46 was 22%.
They've been carefully monitoring ever since and the most recent measures shows 19% oxygen with more than 25% carbon dioxide. In our major cities the oxygen level can be lower than 10% and therefore it's no wonder that most of us suffer from varying degrees of toxemia and low oxygen levels. Common causes for this condition include the intake of devitalized food (cooked foods, radiated foods, genetically altered foods, etc.), lack of exercise, breathing polluted air, chronic stress and shallow breathing. This result's in insufficient metabolism causing the body to accumulate waste products faster than it can eliminate them thus creating a state that lacks oxygen, harbors pathogens and toxically pollutes the body.
Oxygen levels have thus fallen down to sometimes less than 10% in modern cities. This appalling drop in oxygen levels contributes significantly to the decline in the general health of the population which works in an inverse relationship to pollution.
Pathogens (disease causing viruses, bacteria, fungi etc.) proliferate in the environment created by these conditions (low oxygen levels) and in turn create diseased states. These pathogens are anaerobic and cannot survive in ideal oxygen levels. With the decrease of oxygen the environment, both internal and external, is becomes nothing more than a prime breeding ground for disease, it's no wonder that cancer alone is up 47% more than it was 80 years ago!
Furthermore, we find that Red blood cells are attracted to carbon dioxide about 200 times more than they're attracted to oxygen. Red blood cells go straight into the circulatory system where they live for about four months and travel round the body about 500,000 times a month. As they pass through the lungs they absorb the negatively charged oxygen, transporting this through the body and delivering it to the cells. Once they've delivered the oxygen they then absorb the positively charged carbon dioxide released from the cells and let this out again through the lungs. Because of this they're very effective "cleaning up" agents in the blood stream and an important part of the immune system. Without an adequate supply of oxygen they cannot function efficiently! White cells circulating in the blood pass through the lungs in the same way as red cells.
Whereas red cells pick up a slight negative charge from the oxygen they absorb, the white cells pick up a very strong negative charge. The white blood cells absorb negative ions from the air. Negative ions are highly active oxygen molecules which have gained an electron. White cells carry these throughout the body where they play an important function in maintaining the body's energy levels. The level of natural ionization in city air is virtually zero and as a consequence of this cellular energy is dramatically reduced thus allowing build-ups of contaminants within the blood stream resulting in, among other things, toxicity.
It was discovered that metabolic processes reflected in the rate at which the body consumes and processes oxygen in healing, slow down with age. This process is reversible to a degree when higher levels of pure oxygen are made available to ageing systems which suffer from anoxia (lack of adequate oxygen).
Basically metabolism is the rate at which an organism processes oxygen in food (based on relative body weight, respiration rate, food consumption and age). Youth is characterized by a faster metabolic rate which consumes more oxygen and of all the chemical elements; oxygen is the most vital to the human body. It's no wonder that those practicing a "Living Foods Diet" have increased longevity, awareness, mental and physical stability and quality of life, for the foods that are being consumed (in there natural states) contain high levels of oxygen opposed to cooked foods that have none.
Summary: Pathogens cannot live in a state that is oxygen rich. To eliminate pathogens one must introduce adequate levels of oxygen back into the body.
How does one bring up oxygen levels within the body?
There are several ways to accomplish this; I have listed a few of them below.
1. Stabilized Liquid Oxygen
3. Drink plenty of water (H20)
4. Raw and Living Foods
5. Learn to breathe properly (eliminate shallow breathing)
I hope this article has provided you with a better understanding of the importance of oxygen within the body.
Thank you for taking the time to read it.
-Burke Bryant C. Ht Master Living Foods Chef / Holisitic Educator EmpiricalHealth.org
[Non-text portions of this message have been removed]