OK, I Just Had To Do It

Well, after almost 14 years of being vegan I realized that in the past few years, I’ve eaten mostly raw, and have continued to feel better as time passed.

Reflecting on this, well, I just had to stir things up a bit and decided to go 100% vegan/raw :). The transition has been exciting even though I’ve been almost there for some time, other than the few cooked/heated foods occassionally.

I’ve noticed some disctinct changes… although I’ve been vegan for so many years, I’m still going through some detox. One of the many wonderful experiences has been the increase in taste awareness and the literal “explosion” of flavors I experience. It’s quite amazing. The variety of whole, raw food meals is amazing and I look forward to trying something new every day.

Continued increase in energy, needing less sleep, mental awareness, vitality, weight loss, feeling light and vibrant are just a few of the many benefits I’ve been experiencing.

I’ve found food preparation not only easier, but faster (hey, it was already fast as a vegan!) especially since no cooking is needed. Clean up is brief… I’ve also dropped the use of my dishwasher to less than once a week.

There have been a few adjustments and I’m sure I’ll continue making them along the way.

Here are some resources I’ve found helpful through the transition to 100% vegan/raw:

  • RawFood.com – the store for supplies, as well as the forum and resources
  • theGardenDiet and The Anti-Aging Diet – Storm, Jinjee and their family are a real inspiration
  • VegSource.com – especially Dr. Graham’s forum on Raw Food and Sports Nutrition
  • AlissaCohen.com – Alissa has some great resources on the raw lifestyle, health benefits and recipes.
  • Raw Secrets – Frederic Patenaude’s take on going raw, and how to avoid the mistakes most make in transitioning. His views are slightly different than the mainstream raw movement and make sense. They are a great contribution to anyone looking for advice on going raw.

More as my journey continues. Please share your questions, thoughts and comments!

Peace, joy and health,

Mark
http://vegandiet.blogspot.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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