- Forest-preserve sex sting nets 10
- Armed robbery reported at Machesney Park CVS
- Lee Hamilton: President, Congress should work together on military intervention
- Ethnic Parade and Festival Sunday, Sept. 21
- Symphony begins 80th season Sept. 20
- Vikings bar Adrian Peterson from team activities
- Mr. Green Car: A car from your printer
- Candle Crest owners to open their first store and manufacturing operation in Rockford
- Rockford hosts America’s largest World War II-era re-enactment Sept. 20-21
- DuPont ordered to pay $1.85M for killing trees
Raw Energy: Hemp, a nutritional achiever
By Brenda Richter
Hemp is a protein powerhouse that delivers the most balanced amino acid profile of any plant-based protein. Hemp may be classified as a nutritional overachiever for many reasons: it is high in chlorophyll, which helps alkalize your body’s pH, while also being rich in Omega 3 and 6.
Hemp is full of fiber, vitamins and minerals. It is easily digestible, nutrient rich in its natural state, and does not require any processing to deliver its benefits, leaving its enzymes intact so they may contribute to your body’s digestive abilities.
Hemp has anti-inflammatory properties that help your body recover faster from physical activity and training. Hemp is a highly-sustainable crop that has not seen the genetic modifications of other plant-protein crops such as soy.
Homemade hemp milk is a nutritional substitute for dairy milk or soy milk. Hemp seeds are fantastic on top of salads and can also be included in other tasty raw foods such as out-of-this-world raw tortilla chips, a great replacement for traditional unhealthy chips.
One should consider all the positive qualities of hemp, a plant-based food, and be aware that many animal-based foods do not have an alkalizing effect on our body, are not easy to digest, are nearly void of enzymes, low in fiber, and contribute to inflammatory conditions, so on and so forth. Learn more about raw foods and attend a seminar or take a class. See www.myrawenergy.com.
Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.