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I have a question on food prep. Many recipes call for x cups of this or that, sprouted. But when you soak them for sprouting, it turns into way more volume than the recipe calls for as they swell...

It's a soy-sauce type of liquid made from soy. See... http://www.bragg.com/products/liquidaminos.html
Cousens doesn't like it (or nama shoyu) because he says soy is difficult for the body to...

I just bought a Vitamix 4500. When I start it, it makes a grindy start-up noise before it gets to full speed, like there is a clutch or some similar mechanism. Is this normal? I've never heard a...

Hello there. I think Ms. Cohen has a background in bodybuilding, so she would probably know all about it.
-Chris

Hey Tim, I just found this on Victoria Boutenko's website in the FAQ:
<<<I'M LOSING TOO MUCH WEIGHT ON RAW FOODS, HELP!
As far as body weight goes, everyone reacts differently to raw foods, but I...

Being skinny and being healthy are two different things. Without knowing all the particulars, it is hard to say if your weight is good or bad. How do you feel? How is your energy level? Are you...

Even taking D'Adamo out of the equation, it seems there is still merit to understanding the lectin/blood type sensitivities as well as other individual factors (fast/slow oxidizer, etc) to optimize...

Thank you for pointing out that reference. I just finished reading it. I assume the books Cousens is lambasting are the D'Adamo books. I'm not a proponent of that approach, but I did find it...

There is a gadget similar to a vcr called Tivo that records your favorite shows and eliminates the commercials. Its just an idea if you didnt already know about it. I dont know what they cost. ...

Do any of you combine the blood type diet principle (per the '4 Your Type' books by Dr. D'Adamo) with your raw diet? I think some of the problems I've read about people having with their raw diet...

Researching my own question, I found an article that states, "Enzymes in fruits and vegetables are slowed down, but not destroyed during freezing. If not inactivated, these enzymes can cause color...

I understand that heating food destroys enzymes, etc, but what about freezing? Does freezing damage enzymes?