I tell you the truth, unless a grain of wheat falls
to the ground and dies, it remains only a single seed. But if it dies,
it produces many seeds.
John 12:24
The plant goes to great effort in producing and
protecting its seed, filling each genetic packet with high
concentrations of vitamins, minerals, proteins, essential oils and
dormant enzymes.
Seeds can germinate after two hundred years if stored
in a favorable condition. Amazingly, dormant seeds are alive but the
respiration is so slow that it is unmeasurable. The oldest seeds ever to
germinate were found in a lemming burrow, deeply buried and permanently
frozen in central Yukon, dated to be thousands of years old. When
discovered and taken back to the laboratory, the seeds germinated,
producing healthy plants.
God has created the seed with an ability to store the
potential for life and genetic information to guide its course. Waiting
for favorable growth conditions, a tiny seed will hold out against time
in its culminating effort to ensure the continuation of the species.
Before mankind even considered the concept of a time capsule, a tiny
seed was the concept’s perfection.
THE SEED FAMILY
Nuts, beans and grains are all in the seed family. For convenience,
we are going to split the seed family into three groups in order of
importance:
1. sprouts
2. nuts and seeds
3. beans and grains
This is not a haphazard order. We chose sprouts as
being the most nutritious because they are a less concentrated food,
filled with enzymes and are easily digested. Nuts and seeds may be raw
but their enzymes are dormant, making them harder to digest. Beans and
grains are filled with nutrients, however, cooking destroys nutrients
and alters proteins and fats, causing them to produce mucus in the body.
Cooking also destroys enzymes, making beans and grain less digestible.
We consider sprouted grain, nuts or beans to have a greater health value
than their dried forms.
FOUR SEEDS OF HEALTH
We would like to take a look at four of the most
nutritious seeds in the world. Raw seeds are high in delicate oils. We
are not referring to the deep-fried, salt-laden seeds found in corner
stores. Tasty as they may be, they are useless in health, and have been
reduced from the height of a delicate nutritious food, to junk food.
Instead, use fresh seeds where the fragile oils have not been
compromised by heat, light or air.
FLAX SEED
Wherever flax seed becomes a regular food item
among the people, there will be better health.
Mahatma Gandhi
Flax seed is one-third oil, the remainder
consisting of fiber, protein and mucilage. In our salad dressing
section, we have looked at the magical oil that comes from flax. Flax
oil, when extracted with care, is one of the greatest sources of
essential fatty acids. The protein in flax seeds is easily digested
and contains all the amino acids needed for building a strong body.
The fiber in flax acts as a broom sweeping the colon of toxic
material, metabolic waste and dried mucus. Flax fiber is an excellent
food for friendly bacteria in the intestine which keeps
disease-causing organisms in check.
Twelve percent of flax seeds is mucilage which
makes it a gentle, non-irritating, natural laxative. Flax mucilage is
perfect for those who have a sensitive stomach, acting as a buffer for
excess stomach acids, soothing ulcers or irritable bowel disorders.
Flax expands 20 times in volume and should be taken with a generous
amount of water.
Flax seed slowly releases its mucilage through the
fiber wall. After half an hour of soaking the little seeds, a slippery
mucilage forms. The flax seeds act as a tiny mucilage release capsule.
This release continues, changing the water to a slippery consistency
similar to a light oil. Flax seed is God’s gift for a toxic colon!
It lubricates and absorbs toxins perfectly.
Flax mucilage helps to prevent toxic build-up in
the bowel during fasting or a healing diet. When juice fasting, take a
teaspoon of whole flax, 2-3 times per day, with a generous supply of
water. Do not chew the seeds; swallow them whole with a glass of
water. This will allow only the mucilage to escape. The flax seed will
pass out of the system without releasing any of its oil. Even though
the oil is highly nutritious, it can hinder the deep cleansing process
that is desirable during juice fasting.
If you are on a cleansing, raw-food diet, follow
the same instructions but chew the seeds, allowing the essential oils
to release. Chewing will not hinder the slow release of the mucilage.
Flax seed contains lignans that have anti-viral,
anti-bacterial, anti-fungal and anti-cancer properties. Flax seeds
have the richest source of lignans, 100 times more than the next best
source, wheat bran. The majority of lignans is found in the seed,
giving it an advantage over flax oil. Flax seed also contains lecithin
which emulsifies fat and cholesterol. These little seeds improve
digestion, help stabilize blood glucose levels, fight tumor formation
and enhance cardiovascular health. Never purchase premade, ground
flax. Grind your own flax seeds fresh in a coffee grinder and eat
immediately.
FLAX OIL
Flax oil is worth getting excited over. Aside from hemp oil, it is
considered the most nutritious of all the oils in the world,
containing generous amounts of the two essential fatty acids our body
needs to function properly.
Archaeological digs have discovered that flax was
being cultivated in Babylon as far back as 5,000 BC. The healing
properties of flax are described in Greek and Roman writings dating
back to 650 BC. In Europe, flax has been cultivated for hundreds of
years. These tiny brown seeds were used for their nutritional and
medical qualities in humans and livestock.
Flax seeds come equipped with a tough outer coat.
This casing protects the delicate oils within. If you were to eat flax
seeds whole, it would be impossible for your body to receive any of
the nutrients. In fact, even after the seeds pass through the
digestive system, they can sprout and grow. Only through grinding them
fresh or in cold-pressing, can we receive the wealth of nutrients
hidden inside. Flax oil is the highest source of unsaturated alpha
linolenic. Most people’s diets are lacking in this essential oil.
Flax oil also contains carotene and vitamin E, which are valuable
antioxidants.
It is crucial to purchase flax oil which has been
cold-pressed without the presence of oxygen or light. The oil must be
stored in an opaque bottle in the refrigerator or freezer. Check the
date on the bottle. A sealed, refrigerated bottle has a shelf-life of
four months or one year in the freezer. Once the bottle is opened, it
should be consumed within two weeks. It is a more expensive oil but
priceless in its nutritional value and contribution to health. We have
used flax oil in many of our dressings because of its mild nutty
flavor. We believe it is worth every penny.
A TIP. If you have something caught in your
eye, place a flax seed on a moist cue tip, positioning it under
the upper eyelid that will help reduce the pain and lubricate the
object allowing it to move into the corner of where it can be
removed.
SUNFLOWER SEEDS
Some people think sunflower seeds are for the birds. Often you can
watch birds at a feeder, picking through all the other seeds to get to
the prized sunflower seed. Birds are smart! These little gems are
packed with nutrients. In fact, they are considered by many to be the
most perfect in nutrients, supplying all the body’s needs, except
vitamin D, which can be easily obtained through the action of sunlight
on the skin. Do not be fooled by deep-fried, chemically-flavored,
salt-encrusted, junk food in the convenience store. If the seeds have
been removed from the shell, they need to be kept in the refrigerator.
You may have to purchase them from a health food store. They may be
more expensive but the delicate essential oils will be intact.
Sunflower seeds are 22% protein and contain 50%
oil. For every 100 grams, sunflower seeds contain 30 grams of
unsaturated fats and 30 milligrams of essential linoleic acid, which
reduces cholesterol deposits in the arteries and veins. If you are
trying to break an addiction to high-fat foods, they may be a healthy
alternative and will satisfy fat cravings. One hundred grams of these
tiny treasures contain 7 milligrams of iron compared to 2½
milligrams in the same serving of beef. Flour made from sunflower
seeds is the richest source of iron in the world, second only to
brewers’ yeast. Sunflower flour is easily made in a coffee grinder.
Sunflower seeds are also filled with potassium
which helps flush and reduce sodium in the body. These seeds are
plentiful in magnesium and phosphorus which help the body absorb
calcium. There are 174 milligrams of calcium in a cup of sunflower
seeds. The calcium to phosphorus ratio makes the calcium readily
available for the building of strong bones. Sunflower seeds are a
strong source of B vitamins, especially thiamin and niacin which
protects the health of the brain, skin and digestive tract.
Growing sunflowers is a fun hobby for kids. They
will grow up to 8 feet tall, crowned with a huge flower, filled with
developing seeds. Some growers place screens on the flower to protect
the seeds from birds. Sunflower seeds are an excellent addition to any
salad. They can be added to breads, cooked vegetables and are
delicious sprinkled over fruit desserts.
PUMPKIN SEEDS Raw, shelled pumpkin seeds are dark green and
absolutely delicious. Until recently they were difficult to find, but
have become more plentiful due to government effort. The U. S.
Department of Agriculture combined the flavor of a good tasting
pumpkin seed with the genetics of a shell-less seed variety, resulting
in a gourmet pumpkin seed that does not have to be dehulled.
Pumpkin seed oil is dark green with a full bodied
butter-like nutty flavor. It can now be purchased cold-pressed in dark
bottles in the refrigerator of your local health food store. Always
check the expiration date. Pumpkin seed oil contains both omega 3 and
omega 6 fatty acids making them a delicate oil. Pumpkin seed oil is a
tasty replacement for flax seed oil and delicious over fruit or
vegetable salads. Pumpkin seed is a high source of vitamin A, calcium
and iron, containing small amounts of protein, B1, B2 and B3.
SESAME
SEEDS Definitely the most nutritious
part of a Big Mac. Our suggestion is that if you are going to eat at
McDonalds, throw away the hamburger and pick the seeds off the bun and
have a nutritious snack with your friends and family.
Sesame seeds have been used for thousands of years.
Ancient Arabs would use them as a sustaining food for traveling long
distances. They are 19% protein, compared with 13% in eggs. An
excellent source of B vitamins and minerals. They are considered one
of the highest sources of calcium in the world when the husk is
intact. Raw sesame seeds, with their husk intact, are darkish brown in
color, compared with the more common dehulled white seeds. Some people
keep a shaker of sesame seeds in the middle of the kitchen table and
sprinkle them on just about anything. A great addition to any salad.
SEEDS RECIPES
Seeds are a delicious, nutritious treat. If you
decide to become a vegetarian, there is no need to fear protein
deficiency. Seeds are as high in protein as the leanest meats, but free
from cholesterol and sticky fats. Fresh raw nuts and seeds can be
wonderfully satisfying. Something we can really sink our teeth into.
Most of us would be amazed at how much we spend on
junk food. A dollar here and a dollar there really adds up. We suggest
that you take 30 to 35 dollars and go to your local health food store
and purchase some healthy alternatives so that, when a craving comes on,
you can go to your fridge and sit down and enjoy the variety of natural
snack foods God has created. Have a thankful contented spirit and
remember that we have a far greater variety of food available today than
any other time in history. Feeling deprived is a ridiculous empty lie of
Satan for we are surrounded with the limitless blessings of God.
Raw seed recipes are hard to come by. These are seven
of the tastiest and rare seed recipes we could find. You will absolutely
love them. They are worth their weight in gold.
Click
here for seed recipes: protein
mixtures |
