Why raw food?

Or living food as I prefer to call it.  I personally like to eat 100% raw as far as possible, as I have found this is what agrees with me, both on the physical level and the emotional level.  I can still remember the feeling I had when I decided that I was going to go 100% raw and vegan – a feeling of release, and almost that I had ‘come home’.

Raw food consists of fresh fruit and vegetables (whole and juiced), nuts and seeds, sprouted beans and grains, as well as fermented foods and crackers and breads which have been dehydrated at low temperatures.  And of course raw chocolate..

The benefits of eating a raw food diet include having more energy, clearer skin, needing less sleep and also losing excess weight easily and naturally.  Also after a while most people tend to feel more ‘at one’ with the earth and their fellow beings.  Now you know why OTE Superfoods are so called!

Here’s the science:

The enzymes that are naturally contained within raw foods are destroyed by heat over 110 degrees F.

Enzymes are responsible for every metabolic action in the body, including digestion.  When cooked food is eaten, the body must expend energy in producing the enzymes necessary for digestion.  In contrast, fresh, raw, living foods still retain enzymes to aid digestion and assimilation and can therefore provide the body with all the energy it needs without putting it under any undue strain.

Some scientists believe that we are born with a finite supply of enzymes, and that these run out as we get older.  This would explain why we can eat cooked and processed food when we are younger (and our bodies have ample supplies of enzymes) apparently without adversely affecting our health and bodies.

Vitamins and minerals are of course also very sensitive and can be destroyed by heat.

One of the best ways to include living foods in your diet is by sprouting.  My favourite are sprouted mung beans – so easy to do, they sprout in a couple of days if you do them in the airing cupboard.  Just compare to a lentil stew… I know which one I would rather have.. and yes I will be putting a photograph up just as soon as I have some ready to be photographed!

But of course don’t stop at mung beans – try aduki beans, green lentils, puy lentils, quinoa (which I believe is really a herb) and alfalfa.  All taste different and all are absolutely delicious!

Grains can also be sprouted if you wish to prepare dehydrated breads, which are great as a transitioning food, and also for those days when you crave some comfort food.  My favourite grain (at the moment) is rye, probably because of the rye bagels we enjoyed on the Alissa Cohen teacher certification course. Rye and caraway seeds is a match made in heaven in my opinion.

And of course you can rest easy at night knowing that by following a vegan diet you are doing your bit for the environment:  livestock are responsible for 18% of greenhouse gas emissions. That is more than is caused by transportation.

1 Comment

  1. Diane and Peter Sorley said,

    May 7, 2007 at 1:52 pm

    We are so glad you introduced us to this wonderful, healthful way of eating. We are not 100% raw – yet – but doing our best! I love the look of a plate of beautiful, colourful raw vegetables and the delicious crunchy juiciness of them. Peter never liked eating cooked veggies (typical man) but loves them raw! Green smoothies are amazing too and sooo good for us! Thanks again!
    Diane and Peter


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