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Puna Butter

Location:  PUNA, ISLAND of HAWAII

The Puna Butter Project is in progress and so is the update of my website.  Please be patient and check back again. More information about this exciting happening will be posted in the near future.

For now, here are a few facts about this Bioactive (life sustaining) nutrient called  Puna Butter spread (PBs). I developed this wonderful product right here in Puna, Hawaii, where it is presently being marketed.               

Enjoy - Aloha Safi

Puna Butter spread - Mea Ai' Ono
a Bioactive Nutrient, made in Hawaii

Puna Butter Spread is high on Life... it's a life sustaining (bioactive) natural food supplement that provides vitamins, trace minerals, essential amino acids and many other nutrients that are often missing in our diet.

"Mea Ai' Ono - Something good to eat."

Puna Butter Spread is made from GMO free brewers & nutritional yeast, olive oil, and several other local good-for-you organic ingredients. There are three flavors of the spread: Original, with Spirulina and with Mac Nuts.
 

Puna Butter spread provides a "missing link" for vegetarians with two essential amino acids (Tryptophan and Lysine), naturally occurring vitamin B complex and B12, beta-carotene, calcium, phosphorus, sodium, potassium, magnesium, copper, iron, zinc, manganese, chromium and various enzymes.

Puna Butter Spread contains multiple nutrients, which function in a synergistic manner, activating rejuvenation of cells, therefore helping to maintain good health.

One tablespoon (Tbs) of Puna Butter Spread, served on toast, crackers, slices of veggies or anything else you like provides large percentage of daily vitamin B requirement. Each container contains about 10 servings.

May help: Diabetes, fatigue, insomnia, nervousness and constipation.
Please note that Brewers & nutritional yeast used are in inactive state.

For purchase/orders, please contact me by e-mail: punabutterone@yahoo.com

Or visit Josanna's Garden fruit stand at Papaya Rd. Kapoho.

I will be also at Kinoole Farmers market in Hilo, on Saturdays from 7:00 am to 12:00 pm.

Creative Links
Puna Butter on the web

Josanna's Garden website: http://www.webspawner.com/users/josanna

Puna Organics: http://www.organicyellowginger.org/friends.html

Review

Living Biogenic Nutrition

Living Biogenic Nutrition was designed By Professor Edmond Bordeaux Szekely. He classified foods into four categories according to their quality and functions, generating life and health in our bodies:

• Biogenic: cell-renewal, life regenerating - germinated cereal seeds, nuts; sprouted baby greens.
• Bioactive: life sustaining - organic, natural vegetables, fruit.
• Biostatic: life processes slow down, aging processes accelerate (cooked, stale foods, but legumes must be cooked after sprouting first).
• Biocidic: life destroying - processed, irradiated foods and drinks.

Biogenic Foods

These should compose 25% of daily food intake. Cereals, seeds, nuts when sprouted create a star-burst of enzymes that liberate transmuted amino-acids, vitamins, hormones, minerals, dextronise carbohydrates plus essential fatty acids.

Bioactive Foods

These should compose 50% of daily food intake when eaten together with biogenic "sprouts". They synthesize entirely new compounds which perform superior biogenic and biological functions:

• Destroying biostatic and biocidic processes, microbes, and faulty digestive processes.
• They strengthen the oxygen transport and cell respiration.
• More efficient metabolic action accelerates cell renewal and stimulates natural self-healing (even in some cases of carcinoma).
• No destruction of enzymes, hormones, some vitamins and minerals by heat.
• No heating of fats and oils (when they become toxic).
• No deterioration of the quality of proteins; amino acids are ready, transmuted and pre-digested.
• Astronomic increase in all vitamins.
• Biogenic and bioactive foods are digested without increase of leucocytes (white blood cells) in the stomach which always occurs with foods denatured by heat and processing.
• This leaves the leucocytes free and active in the blood-stream for more efficient defense from multitudes of invaders in the air, the total environment. Note: we breathe 700 quarts (1200-1300 liters?) of air per hour.

So plants in their vital freshness give us:

• Fats in the form of unsaturated essential fatty acids.
• Carbohydrates which digest slowly, releasing energy for long periods.
• Complete proteins in the form of pre-digested amino-acids.

There is a way of storing fresh vegetables to our great advantage - Sauerkraut. It synthesizes the whole vitamin B complex (including B12) and vitamin K by natural lactic acid fermentation. It must be made with organic vegetables. No salt, vinegar, water or anything is added.

Unpasteurized goats milk yoghurt, soft cheese, kefir, etc are all lactic foods.

Note: Antibiotics kill all intestinal bacteria, so it is most important to take acidophilus products to reline the intestines with the right "friendly" bacteria, destroying the harmful gas, odor, and disease-forming bacteria.

Biostatic Cooked Foods

These should compose 25% of daily food intake.

• Zarathustra bread is a 5000 year old recipe from Zend Avesta. We have made, and are making, un yeasted bread made from crushed sprouted grains and legumes.
• Sour dough bread, made with organic or biodynamic flour.
• All legumes (except alfalfa and mung bean sprouts) must be sprouted and toasted or simmered for 10 to 20 minutes. All dried beans, lentils, peas etc must be soaked for 8 to 12 hours and that water thrown away. Rinse several times and leave to drain for 8 to 12 hours. Wash and drain again until tiny shoots appear. Simmer in fresh water until soft(ish) or toast at 100°C for 10 minutes. Note: Soy beans need double soaking. When cooked, all legumes can be blended into "Humus" to your taste!

Legumes have developed many toxic chemicals to protect their nascent seeds from nematodes, micro organisms etc. This is called allopathy.

All seeds contain phytates in their outer seed coats. When seeds are soaked and germinated, enzymes are created which will split and neutralize phytates. Zinc is one of our body's most important minerals, but it is immobilized by phytates in a chemical compound which our digestion cannot utilize, unless we "sprout" seeds, whole grains etc. So here is another job of major importance for enzymes and a reason for sprouting first and then eating!

In addition to phytates, legumes contain other harmful ingredients that can be eliminated by sprouting and germinating and then heating. Raw soy beans have a substance that stimulates goiter, and also a trypsin inhibitor. Trypsin is an enzyme necessary in the digestion of protein. Lima beans have a toxicant, glycoside, which yields hydrocyanic acid. Raw fava beans can lead to hemolytic anemia.

So always soak then throw away the water, germinate for 2 - 3 days, washing and draining, then heat before eating. Then your metabolism will work in peace, and you will never more experience indigestion, wind and pain after consuming your favorite winter pea soup!

Sprouting and Vitamin Liberation

How does sprouting's star-burst of enzymes affect vitamin liberation?

Research from several American universities:

• Dr Burkholder, Yale:
  • Sprouted oats, vitamin B2 increase of 1300%.
  • Baby green oats, vitamin B2 increase of 2000%.
  • Sprouted wheat:
    • Biotin increase of 50%.
    • Inositol increase of 100%.
    • Pantothenic Acid increase of 200%.
    • B6, Pyridoxine increase of 500%.
    • B3, Niacin increase of 500%.
    • Folic Acid increase of 600%.
• Dr Bailey, Minnesota:
  • Sprouted wheat, vitamin C increase of 600%.
• Dr Mack, Pennsylvania:
  • Sprouted soy beans, vitamin C increase of 553%.

Note:

In 1928 Professor Bordeaux Szekely co-founded the International Biogenic Society with French Nobel Prizewinning author Romain Rolland. His most important translations, in addition to selected texts from the Dead Sea Scrolls and the Essene Gospel of Peace are selected texts from the Zend Avesta and from pre-Colombian codices of ancient Mexico. His last works on the Essene Way of Biogenic Living have attracted worldwide interest. He is the author of more than 80 books on philosophy and ancient cultures published in many countries

Professor Szekely earned his Ph.D. degree from the University of Paris and other degrees from the Universities of Vienna and Leipzig. He also held professorships of Philosophy and Experimental Psychology at the University of Cluj. A well-known philologist in Sanscrit, Aramaic, Greek and Latin.

Article inspired by paper submitted by Yvonne Swindell & Manny Stuhl at Sixth International Permaculture Conference & Convergence
Perth & Bridgetown, Western Australia
September 27 to October 7, 1996