The 3 Pillars

Thousands eat themselves to death before one dies of starvation.                                                - Pfarrer Künzle

Organically grown food, plant-based food, and living food are the 3 dietary pillars upon which superfood eateries and our signature menu are founded. They are what make superfood eateries unique, and make our foods, superfoods, and beverages the most premium quality, the most nutrient and enzyme rich, the most flavourful, the most satiating, the most alkalizing, and the most health promoting. The following comparisons provide you with the reasons why superfood eateries offers you the biggest bang for your nutritional buck:

Organically Grown Food

Conventionally Grown Food

  • grown, raised, harvested, and packaged without the use of  synthetic and harmful chemicals such as herbicides, growth hormones, or antibiotics; farmed and produced with the use of natural fertilizers and composts, crop rotation for building healthy soil, pest and weed control using naturally occurring toxins, predator insects, and hand cultivation; protects farm workers’ health and reduces health risks; has not been genetically modified or irradiated
  • farmed intensively destroying the fertility of the land and is unsustainable; subsidized billions of dollars by consumers; loss of productive land hurts the environment and your wallet; toxic chemicals and artificial fertilizers have been applied to the soil for too long that agricultural land is becoming non-viable for growing; in Canada, it has been estimated that soil depletion has cost over $2 billion per year
  • respects the balance of nature, and works in harmony with nature providing quality food choices and preserving our natural resources for future generations; promotes biodiversity; builds back the soil and prevents soil erosion; protects water quality and conserves water resources; saves energy; helps small farmers; supports a true economy
  • land, water, and air continue to be polluted by chemical pesticides, which agricultural pollution affects both the environment and our health; “the range of these adverse health effects includes acute and persistent injury to: birth defects, the nervous system, lung damage, injury to reproductive organs, dysfunction of the immune and endocrine systems, and cancer.”**; the health effects of pesticides on both farm workers and consumers place a burden on our health care system; the burden of environmental remediation falls on the government and tax payers;
  • does not contain food additives, flavour enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (like mercury), or preservatives (like sodium nitrate); tastes better since well-balanced soils grow stronger, healthier plants
  • practices mono cultures and depletes soil organic matter through the use of chemical fossil fuel based fertilizers
  • the US Geological Survey (2001-2005) on water quality found pesticide contamination in all rivers, in 90% of streams, in 60% of agricultural wells, and 50% of urban wells***; multiple tests of air in the US found at least one pesticide in 90% of the samples°
  • on average, contains 25% more vitamins and minerals than conventionally grown food; since on the average the shelf price of organically grown food is only 20% higher than conventionally grown food, this makes it actually more affordable, gram for gram, than conventionally grown food, even ignoring the astronomical hidden costs (damage to heath, climate, environment, and government subsidies) of conventionally grown food
* sourced from Organic Trade Association, Organic Times, Organic Consumers Association, Science Council of Canada
** physician Philip Landrigan, Mt. Sinai School of Medicine

Plant-based Food

Animal-based Food

  • very low in fat, high in complex carbohydrates, high in fiber, has no cholesterol
  • increases immunity, which lowers risk of disease and cancer
  • 100 g of raw carrots contains 836 mcg of vitamin A
  • 100 g of sunflower seeds contains 1.9 mg vitamin B1 (thiamin)
  • 100 g of cremini (brown) mushrooms contains 0.4 g of vitamin B2 (riboflavin)
  • 100 g of peanuts contains 12.9 mg of  vitamin B3 (niacin)
  • 1 cup of soy milk contains 0.9 mg of vitamin B5 (pantothenic acid)
  • 100 g of roasted pistachios contains 1.27 mg of vitamin B6 (pyridoxine)
  • just one 4 g serving, enough for one piece of toast, of Meridian Yeast Extract contains 2 mcg of vitamin B12
  • 100 g of roasted soybeans contains 2.2 mg of vitamin C and 1 cup of strawberries contains 84.7 mg of vitamin C
  • just ½ cup of chickpeas contains 141 mcg of folic acid (folate)
  • a single banana contains 450 mg of potassium and 100 g of dried apricots contains 1380 mg of potassium
  • just 100 g of Brazil nuts contains 1917 mcg of selenium
  • 1 cup of cooked spinach contains 156.5 mg of magnesium
  • 100 g of pumpkin or sesame seeds contains 10.3 mg of zinc
  • 100 g of dark chocolate (80% cacao solids) contains 11.90 mg of iron
  • 1 cup of cooked collard greens contains 357 mg of calcium
  • 100 g of macadamia nuts contains 190 mg phosphorous
  • a single sheet of kombu seaweed contains 150 mcg of iodine
  • 100 g of cooked Edamame beans contains 39.6 g of protein
  • ½ cup of tofu contains double the protein of ½ cup of cow’s milk and is totally free of cholesterol
  • can contain more protein than steak and other animal-based sources
  • made up of many complex carbohydrates that help process simple carbohydrates (e.g. refined, isolated sugar molecules) and are necessary for good health
  • provide the only means of consuming dietary fiber, a very complex carbohydrate that absorbs bacteria, binds unwanted chemicals, and is a very important component in the final stage of our digestion
  • contains unsaturated healthy fats that get metabolized and used as energy
  • is the only source of antioxidants, important vitamins that control oxidization and the acidity of our internal environment as well as manage free radicals
  • primarily alkaline-forming in the body
  • high in fat, high in cholesterol, low in complex carbohydrates, and low in fiber; 14% increased risk of heart disease death; 28% increased risk of cancer death
  • 100 g of butter will provide 684 mcg of vitamin A
  • 100 g of pork will provide 1.2 mg of vitamin B1 (thiamin)
  • one egg will provide 0.23 mg of vitamin B2 (riboflavin)
  • 100 g of mackerel will provide 6 mg of vitamin B3 (niacin)
  • 100 g of roast chicken will provide 0.9 mg of vitamin B5 (pantothenic acid)
  • 100 g of beef liver will provide 1.03 mg of vitamin B6 (pyridoxine)
  • a single hamburger patty will provide 1mcg of vitamin B12
  • 100 g of roasted pork will provide 1 mg of vitamin C
  • 2 fried eggs will provide 50 mcg of folic acid (folate)
  • a can of tuna will provide 407 mg of potassium
  • 100 g of pink salmon will provide 57.2 mcg of selenium
  • 125 g of yogurt will provide 18.8 mg of magnesium
  • 100 g of lamb will provide 8.1 mg of zinc
  • 100 g of beef pieces will provide 1.66 mg of iron
  • a glass of cow’s milk will provide approx. 300 mg of calcium
  • 100 g of chicken (raw weight) will of provide 190 mg of phosphorous
  • ½ cup of cottage cheese will provide up to 60 mcg of iodine
  • 100 g of sirloin steak will provide 23.5 g of protein
  • its protein is proven to create tumors and fertilize carcinogens when consumed in excess of 10% of total calories (high levels of plant-based protein have been proven to lower blood cholesterol and prevent, halt, even reverse disease production)
  • contains cholesterol, non-essential and heart disease, cancer, diabetes, etc. are tied above all to high blood cholesterol levels
  • is the only source of saturated fats that solidifies at room temperature and cause weight gain as well as many other health problems
  • its only source of nutrients are from the plants the animal had consumed
  • acid-forming in the body

Living Food

Cooked Food

  • contains all of its vitamins, minerals and enzymes (which the body needs to help you digest and metabolize food)
  • contains a very high water content, significantly contributing to the hydration of the body, resulting in numerous health benefits
  • sustains life to a high degree of wellness and maximizes well being
  • provides raw materials to replenish your cells and tissues, which are living!
  • maximizes the biological value of protein and other consumed nutrients
  • is nutrient rich, and therefore, the body progressively requires less food, steadily becomes healthier, its metabolic efficiency increases and so does its ability to absorb and assimilate more nutriment
  • allows the body to make maximum use of all amino acids without the accompanying toxins of cooked food
  • gives your body a noticeable energy boost without harmful stimulants
  • strengthens your immune system, alleviating the need to deplete its resources
  • is easily digested, requiring only 24-36 hours for transit time through the digestive tract, compared to 40-100 hours for cooked food
  • has a high fiber and high water content, which abolishes constipation of the bowels, cells and circulatory system, clears obstructions, and increases blood flow to each and every cell in the body (blood delivers nutrients and oxygen to living cells, and carries away their toxic metabolites)
  • increases energy levels, decreases sugar and fat cravings, is satiating, and normalizes weight
  • significantly decreased amount of nutrients and any life force – triggers the immune system to respond immediately when this lifeless food is consumed by quickly and sharply raising the white blood cell count, just as if a poison or an infection had entered your system
  • contains very low water content, contributing to the dehydration of the body and the negative results associated with this condition
  • proteins begin to coagulate and delaminate
  • cooked proteins are readily putrefied by bacteria in the digestive tract and give rise to some very potent poisons, which are absorbed into the blood and cause myriads of disease conditions
  • is toxic, which is confirmed by the doubling and tripling of the white blood cells after the eating of a cooked food meal
  • generates mutagens, carcinogens, and free radicals which are eaten in cooked carbohydrates, proteins, and fats
  • not only takes longer to digest, but often proves to be indigestible and unassailable as in the case of heated proteins