+ Kim has been sending me loads of RAW food links lately. Getting me curious. Here’s more or less how I’m seeing it..
Eat it Raw! Vegetarians, Vegans, Raw Foodists and more -
We all eat some raw foods, like when we snack on an apple, so this concept is not completely foreign. We all know that we should eat more fruits and vegetables each day, that is not foreign. Yet, when someone says they eat Raw Foods or are a Raw Foodist, that sends shiver down the spines of some “normal” folk.
We know that food is the basis of our being. We learn about how food can hurt us and make us sick or feel sluggish.
Raw Foodists understand the power of food. Food can protect the body. Food can repair the body. Raw Foodists eat organic, uncooked, unheated (not over 116 degrees F), and unprocessed food. Raw and living foods include whole and dried fruits, vegetables, sprouts, seeds, nuts, grains, sea vegetables and organic unprocessed cookies and other foods.
Cooked foods increase white blood cells in our body. Cooked food takes about twice as long for our bodies to digest.
Raw vegetables contain chlorophyll. Green vegetables including Beet Greens, Bok Choy, Collards, Dandelion Greens, Kale, Mustard Greens and Blue-Green Algae are rich in chlorophyll. Chlorophyll helps our bodies detoxify. Chlorophyll can help make our bodies strong, can purify our blood (structure is similar to hemoglobin which moves oxygen through our blood), and can help our bodies get healthy.
Chlorophyll can be easily obtained through juicing. Juicing is an important way to get vital nutrients for the raw foodist. Juicing allows us to get more fruits and vegetables, especially those in the raw state, into our diet. It is clear that we should all add more raw fruits and vegetables to our diet and Juicing is the easiest way to do that. Juicing also helps “predigest” the vegetable enabling us to use the nutrients and digest it more effectively.
Raw foods are alive with nutrients and power. Cooking destroys this living energy. Plants get minerals from the earth’s crust and energy from the sun; plants have vitamins and enzymes in their tissues. By eating raw foods we harness this powerful energy.
Raw and living foods contain enzymes that aid in digestion. These enzymes start to break down when hit with heat of even just 106 degrees F. Cooked food has less enzymes.
It’s true that cooking breaks down cell walls which does kill some enzymes and nutrients but it is also true that properly cooked (not overcooked) vegetables still contain nutrients and the cooking process actually makes it easier for more nutrients to be absorbed by our body. There are many reports which indicate that the cooking process, though killing some enzymes, actually breaks down the outer cell wall of the vegetable and therefore allows our bodies to absorb and use the enzymes (that are left). And some vegetables, like Spinach, are actually more nutritious once cooked. Lutein, for example, in spinach is more readily absorbed when cooked. Most of us are poorly overcooking our foods and therefore not enjoying the real flavor and nutritional value afforded by vegetables. We need to add more raw foods to our diet, but a balance of cooked foods (light cooking) is also important in order to capture and maximize nutrients.