Raw Foods; Moving To The Mainstream

The raw-foods lifestyle is becoming more accepted thanks to not only the obvious health benefits, but also the press celebrities are getting when talking about their experiences. High profile chefs have also created menus and restaurants around the concept of raw foods.

A raw foods diet, basically anything that’s not heated over 118 degrees, has been reported to clear your skin, reduce risks of disease, increase energy, improve moods, drop excess weight, eliminate headaches, sinus problems and heartburn, and clear your mind among other benefits.

Eating vegan and mostly raw, I’ve experienced all the benefits mentioned above and more. Before becoming vegan, I would regularly feel exhausted after a meal (consisting of meat, dairy or processed foods) feeling like I needed a nap, had low energy levels, mood swings, and was overweight.

Some of the benefits I noticed most were almost boundless energy, weight loss, a consistently “good feeling” and an incredibly clear and vivid “mental clarity”. It’s hard to explain the “clear thinking” because I didn’t feel “fuzzy” before, but in comparison, there is a distinctly clear difference in being able to focus with a clear mind.

I now taste the difference between fresh, organic foods and regular produce easily (organic tastes fresher, live and much better) and am able to notice the negative impacts of processed foods, meat, dairy, additives and preservatives clearly. I feel blessed to rarely get sick, don’t worry about my weight, rarely get tired and have seen improvements in almost every area of my life.

Now over 12 years into my vegan lifestyle, to say I feel great is an understatement! A true blessing.

Read more at: In the Raw – Newsweek Health Beat – MSNBC.com

BTW, the article above quotes some research that indicates vegans may have low bone denisty and a nutritionist that believes the USDA food guidelines are sufficient. As well meaning as that may be, the research doesn’t support those assertions. The study they refer to indicated that vegans has a lower bone density because they are lighter and consume less calories, not that they have risks of osteoperosis. In fact, the study mentions they will follow the subjects in the study to see if those risks develop. Also, USDA guidelines in the past have lead to our current health crisis and to say they are sufficient is careless and not founded in fact, in my opinion. Follow the links here in previous posts for more details. Of course, research well and make informed decisions.

What are your experiences?

To your best health!

Mark
http://vegandiet.blogspot.com

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Store Bought Raw Almonds Not Really Raw

Posted on January 29th, 2008 in almonds,raw,raw food by Vegan Raw Diet Advocate 1 Comment »

As you may recall, a directive from the Almond Board of California and backed by the USDA was put into effect in September of 2007 requiring all almonds to be pasteurized.

Controversial Raw Almond Mandate May Be Postponed

Posted on August 11th, 2007 in almonds,raw by Vegan Raw Diet Advocate Comments Off on Controversial Raw Almond Mandate May Be Postponed

Mark
www.RawFoodHowTo.com

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No More Raw Almonds?

Posted on April 6th, 2007 in almonds,consumer,labeling,raw by Vegan Raw Diet Advocate Comments Off on No More Raw Almonds?

Do you know whether the almonds you buy are raw or not?

The label may say ‘raw’ but because of a new mandate by the Almond Board of California, which oversees almost 100% of the almonds grown and eaten in the United States, will falsely label almonds that have been pasteurized as ‘raw’.

The reason for this mandate seems to stem from 2 outbreaks of salmonella in almonds in 2001 and 2004. From my sources, these incidents didn’t involve organic almonds. Why mandate all almonds, both conventional and organic? There have been dozens of salmonella or other outbreaks in other meats and vegetables, should we pasteurize and cook all meats and vegetables as well? Is this overkill?

It’s widely accepted that foods heated over 108 degrees are not considered raw. Pasteurization heats foods in temperatures that range from 150-280 degrees for varying time periods. The purpose is to kill micro organisms, but unfortunately it’s not a selective killer. It also kills the enzymes and nutrients in the food which are then considered ‘dead’.

It’s a scientific fact that foods heated over 108 degrees lose their nutrient quality and the amount of nutrients available are significantly diminished. Studies also show that these heated foods also transform and mutate and cause distress to the human body, in particular blood cells. Some studies also show carcinogenic effects of heated foods.

In as early as 1930, research was done in Switzerland showing what processed and cooked food did to the leukocytes, the white blood cells in humans. Prior to this research it was noted that upon eating there would be an immediate increase of the white blood cells which was called “digestive leukocytosis.” Digestive leukocytosis means that there is a rise in the number of white blood cells after eating.

It was not know why the cells would increase after eating and this increase usually meant that the person had been exposed to a harmful substance such as toxic chemicals, a trauma or infection.

Then at the Institute of Clinical Chemistry, Dr. Paul Kouchakoff found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. Kouchakoff also found that if the food was processed or heated beyond a certain temperature it caused a rise in the number of white blood cells. He found that foods that had been refined, homogenized, pasteurized, or preserved causes the greatest increase in white blood cells.

Of course, there’s the issue of truth in labeling.

If a food is pasteurized, it certainly isn’t raw. The definition of raw (from the Random House dictionary) is:


1. uncooked, as articles of food: a raw carrot.

2. not having undergone processes of preparing, dressing, finishing, refining, or manufacture: raw cotton.


Mislabeling is not only wrong, but can be criminal. Consumers ought to have an informed choice, to know how the food was altered, or not altered. This seems to go against any ‘truth in labeling’ movement and deceives the public.

The mandate is planned to take effect in the fall of this year (2007). Enjoy your raw and living almonds now, after the fall they may not be available. To contact the Almond Board of California and share your views, visit their web site at:

http://www.almondboard.com/utilities/FORMContactUs.cfm

or call them at: (209) 549-8262

Also, the Weston Price Foundation has put together a great background and list of people to contact.

To your BEST health!

Mark

Send this to a friend or loved one and help spread the word of this abuse of our freedom to choose. Click the link below.

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