Wild-caught salmon are rich in long-chain omega-3 fatty acids and antioxidants that help lower the risk of heart disease and cancer. The wild Alaskan species grow free of antibiotics, pesticides, and synthetic coloring agents, and they have the least amount of mercury of almost any fish. Their coloring (beta carotene/vitamin A) comes from a natural diet and swimming free, which enables their hormone system to develop. But most important, this fish offers healthful nutrition for the human body, especially the nervous system.

 

I avoid farm-raised salmon. It is an artificial organism genetically modified through synthetically enriched pellet feed. Its cells are abnormal and do not provide digestible vitamins and minerals. Instead they become like the pellets they consume and can serve only to genetically modify the human body. Science Journal warned that farm-raised salmon has ten times more toxins than wild-caught, which poses cancer risks to humans. These toxins can include PCBs, antibiotics, artificial coloring, and Calicide, which is used to kill parasites.

Although shrimp are bottom feeders, jumbo shrimp (16 to 20 per pound) have a developed digestive system that enables the elimination of toxins such as mercury and other heavy metals. They are easily digested and a good source of protein, and they are beneficial for the spinal cord nerves. Some of the best are trap-caught jumbo shrimp, including pink, brown, white, and freshwater.

 

Orange roughy is one of the most easily digestible deep water fish.  It is rich in minerals, calcium, magnesium, potassium, and it contains high amounts of silica, which enables the liver to regenerate filtering capability, boosts thyroid function, and is second only to eating salmon with the bones (all types of wild-caught salmon).  In recipes like salmon cakes, salmon salad, or salmon loaf, the soft bones can be ground with the fish.

Lake trout depend on cold, oxygen-rich water to survive; this environment stimulates the production of omega-3. Deep-water trout can contain up to three times as much omega-3 as salmon. They are also a good source of protein, niacin, B12, pantothenic acid, and selenium. They are healing and they help to regenerate RNA.

Chicken is not a Super Enzyme Food. It is difficult to digest and putrefies in your intestines. It contains hormones that cause hormonal imbalance and, in greater concentrations, lead to a host of health risks. Chicken has been highly mutated. Even free-range organic chicken has been affected by years of genetic mutation.

The protein in chicken eggs is indigestible and has an acidic effect on the body. The best alternative is duck eggs because they are purely digestible, have more nutritional value, and are not subjected to genetic modification.

A good rule of thumb is that anything made from pork is an emphatic NO! Pork is riddled with a host of harmful parasites. Pigs eat parasites and store toxins in their flesh. Contrary to popular belief, most parasites are not destroyed during cooking, so if you eat pork, it is the same as eating toxic waste.

For the most part turkey protein is indigestible and causes fermentation and harmful yeast growth in the small intestine.

 

To answer this, I use a personal story. Tuna is not on the list. I craved tuna sushi and would eat it occasionally while I continued detoxifying. But once I had detoxified my body, tuna sushi tasted terrible to me. I haven’t eaten it since. Overall, the desire for unhealthful foods diminishes.

Yes, this often occurs, and if you have been on the Super Enzyme Foods list for at least 21 days your body will probably react adversely depending on the particular food and quantity eaten. Try to neutralize potential toxins with a restaurant survival kit and supplement with a glass of goat’s milk with 25 drops of sarsaparilla extract (universal antidote for food poisoning).

Cabbage is not a Super Enzyme Food, and its diuretic properties strip minerals from the body. Furthermore, it must completely ferment to be digested, which causes bloating. This includes pickled cabbage.

Zucchini, like all other squash (except crookneck) has extremely low enzymes and stresses the liver and pancreas. Zucchini can cause loss of energy and equilibrium.

There are better choices such as concord grapes, dark cherries, and cranberries.

What is bison? I thought it was called buffalo.

Bison are indigenous to North America while the water buffalo is indigenous to India. Although we use both names in this country, the correct one is bison.

You can order it online or find it at specialty grocery stores and, increasingly, major supermarkets and some large discount stores.  (Look for organic, grass-fed quality.) It is comparable in price to premium quality beef.

Bison tastes better! If you like the taste of beef, you will love the taste of bison. I never made anything out of beef that doesn’t taste better made with bison. However, for tenderness, most cuts of bison require marination.

Most specialty markets and grocery stores carry it these days.

Delicious! When first starting out on Super Enzyme Foods, some people may have sensitivity to the taste of goat’s milk. As they detoxify, their taste buds will adjust and appreciate it.

No. However, when starting on Super Enzyme Foods, you can use organic rice milk, organic almond milk, or organic soy milk.  Although they are not as beneficial as goat’s milk, they will not promote toxic buildup like cow’s milk. It is important to note that soy milk is a high source of estrogen, and an overabundance of estrogen can be harmful.

 

Elephant garlic is a member of the leek family and has a milder flavor than regular garlic. Regular garlic has potent antibiotic properties, and eating it every day may be like taking prescription antibiotics regularly, killing both friendly and unfriendly bacteria (flora and fauna). Elephant garlic allows you to enjoy the flavor of garlic without aftereffects such as garlic breath and body odor.

I look for wild-caught salmon, jumbo shrimp, orange roughy, or lake trout. Avoid selections made with sauces. Use fresh squeezed lemon instead. I order an assortment of steamed or raw vegetables, baby mixed greens, arugula, or spinach salad with goat’s cheese if available. I request that my food be steamed or grilled. I always travel with my own herb blend, FCP olive oil, RealSalt, cayenne pepper, and Sucanat (the Living Beyond Organic restaurant survival kit) to ease digestion and neutralize any rancid oil, processed salt, and black pepper or sugar that might find its way onto my plate. But, remember that this is for those unavoidable occasions, because if you are neutralizing bad food with good, you are stagnating instead of restoring health and rejuvenating. After eating out, I usually drink a glass of goat’s milk with sarsaparilla extract when I get home to help neutralize any toxicity.

I call my hotel ahead of time, explain that I have special dietary requirements, and fax a copy of the Super Enzyme Foods list. I also look for local vegetarian restaurants (they usually serve whole grains and organic produce) and farmers’ markets (for fresh produce).  For convenience, I ship the bare necessities ahead of time to my destination. (Available at www.LBOrganic.com)

The best choice is to take something on board such as organic trail mix, crackers, cheese, flat bread roll-up sandwiches, and fruit. You can also call ahead. Airlines frequently have vegetarian selections, or you can request fruit.

If I don’t know the host or hostess well, I eat something before I go, just in case. But friends are usually happy to accommodate you.