Source: Forksoverknives.com

Are pillows healthy? This is a questions that people rarely ask. Usually individuals ask which pillow is healthy. However, if we follow the old adage, “what is good for a baby is good for us,” we realize that a new born baby does not use or need a pillow. They sleep on their backs and eventually on their stomachs. Why have we decided to use pillows? Could the corporations that profit in pillow sales have something to do with it? Would they care if we all stopped using pillows?

We are on our feet all day long, and if we are not on our feet, we are sitting down. Further, when we are not standing or sitting, we have our head propped up by a pillow; our circulatory system is constantly going against gravity to bring blood and nutrients to our brain, which is a very important organ. It is very interesting that when we read as far back in history as the time of Buddha, we learned that he has been teaching that individuals sleep on a flat mat without a pillow.

Hygienists suggest that the human organism benefits from an angle that puts the head in a lower position to the heart and the heart at a lower position to the feet; they recommend this to be done daily.

Pillows these days are full of chemicals (dyes) and may be filled with the wrong things, which may further harm the human organism, which can be totally avoided if they were eliminated. Businesses tend to do what ever they can to cut costs, including using the cheapest material they can find regardless of health damage: that is what recalls are for, which of course occurs after companies make billions of dollars first (Please watch the documentary The Corporation if you have difficulties believing this statement).

This health step is another money saving step that benefits the body almost as much as it does the wallet. In addition, as the saying goes, “We develop or are born with everything we need to survive and thrive.” We do not develop pillows anatomically, they are created by man and machines.

(101 Health Steps) It certainly does, heat destroys enzymes on contact. In his book, Enzyme Nutrition, Dr. Edward Howell states,

“It is the misuse of fire by man in the form of cooking that I have called the fatal process… Any kind of heat treatment of food in the kitchen destroys enzymes. Slow or fast baking, slow or fast boiling, stewing, and frying all destroy 100 percent of the enzymes in food. [Steaming is also included in the list; try putting your hand in steam to find out how many enzymes in your hand survive.] Vigorous boiling takes place at 212 degrees Fahrenheit. Frying is done at a much higher temperature, and in addition to destroying enzymes, it also damages protein, or forms new chemical compounds with unknown and possibly pathogenic possibilities [This includes the protein in broccoli, which contain more protein calorie per calorie than most meat]. Imposing still more burden upon the metabolic enzymes. Although baking takes place at 300 to 400 degrees Fahrenheit, it is in dry heat, so the effect is no more destructive than at boiling temperatures. Enzymes are completely destroyed at all of these temperatures, however. “ Read more »