Benefits of Raw Living Foods

Benefits of Raw Living Foods

In an age where people have become so much health conscious, it is only natural that they look for more ways to stay healthy and fit. Presently, the growth rate of people following a planned 'Living Food Diet' is soaring. The notion that raw living foods areproviding a number of essential health benefits, has increased its popularity.

What are Raw Living Foods?

Raw living foods are basically foods in their most original or natural, unprocessed and uncooked state. They mostly include vegetables, fruits, nuts and seeds. Many raw foodists also include raw eggs, non-pasteurized or non-homogenized dairy products, raw fish and raw meat in their diet. Science asserts that cooking food above 104-120 degree Fahrenheit not only destroys most of the enzymes and other vital nutrients present in the food but, may also lead to the production of toxic by-products.

Thus, a diet that is composed of 75% to 100% raw foods constitutes a healthy living food diet. These foods contain all the essential nutrients and enzymes intact.

Benefits of Raw Living Foods

Some of the important health benefits of consuming raw foods are:

Increases Energy: Raw living foods are abundant in vitamins and minerals. Hence, it supplies us with the much needed energy for all our day to day physical activities. We tend to feel lighter, healthier and happier. Thus the foods acts as an energy booster enabling you to remain energetic throughout the day. You will wake up fresh and early every morning and with great zeal.

Improves Digestion: The fibre and the digestive enzymes present in your daily raw living foods enhance natural digestion besides helping the body to absorb all the vital nutrients. This diet also helps in detoxifying the digestive system to a great extent.

Weight Loss: Since raw foods are high in vitamins and minerals and contain low or zero calories, you will lose weight at a much faster pace than actually possible. Thus, if you are looking for ways to shed those extra pounds, switching to a diet of raw foods is one of the healthiest ways. Furthermore, in the long run it helps in maintaining and stabilizing your weight by keeping away the unwanted fats. Also, the fibre-rich foodswill easily make you full, so you will unlikely feel the urge to gorge on food excessively and / or in between meals. Eating less, as we all know is key to keep your weight under control.

Increases your Life Span: Following a planned diet will reduce the risk of heart diseases, obesity, cancer, high blood pressure and diabetes. It keeps your cholesterol and triglyceride level check, keeps you away from flu, common cold, digestive disorders, heartburn, etc. The intake of raw foods enriches the body with such essential nutrients like potassium, fibre, proteins, magnesium and even compounds like phytonutrients. It also supplements the body with antioxidants and removes the toxins that are stored in the body. All these essential components that come through this kind of diet contribute in increasing your life span by alleviating various illnesses.

Change in Appearance: In addition, a healthy living food diet brings about a marked change in the appearance of all raw foodists (especially women). The skin starts glowing. It becomes soft, vibrant and firm making you feel much younger. Your hair will tend to shine all the more. You will never be affected by acne and other skin diseases.

It is important to note that a lot of patience, time and research are needed before you can start on a healthy raw living foods diet full-fledged. You first need to understand the needs of your body while planning. As a starter, you can try with one raw meal a day.

Food: Do You Eat To Live Or Live To Eat?

Food: Do You Eat To Live Or Live To Eat?

Food is the building block of our life; we need food and water to survive. Unfortunately the food consumed as part of the standard American diet is highly processed and not nutritious. Despite all of the junk food and processed food out there we can find healthy, unprocessed food to eat. Food can be delicious, nutritious and enjoyable to eat. Experimenting with new recipes is a great way to add healthier food to your diet.

Processed versus whole foods

Whole foods are foods that have just one or two ingredients on the label. They are foods that still have the bran/grain intact and have not been processed, fried or changed in form. Whole foods can include vegetables, fruit, nuts, seeds, grains (oatmeal, quinoa, barley, millet), and proteins such as beans and chicken. When a label contains a list of more than five ingredients then it is a very processed food.

Processed foods tend to have their nutrients (vitamin & minerals) removed through processing, so we don't get the benefits of eating these foods, just the empty calories. They also tend to be loaded with added sugar or fats which provide more calories.

Organic versus non-organic

The majority of food is grown with the use of pesticides which are absorbed by the food and then we in turn absorb these pesticides, which are chemicals. Although the food companies say that the levels of pesticides absorbed is safe, research shows that many people have very high levels of toxins in their bloodstream.

 These toxins have been linked to ADHD and breast cancer. For more information on the produce that contain the most and least pesticides check out the Environmental Working Group's List: 

We also need to be aware of the animal products that we eat as these can contain hormones and antibiotics that have been given to the animals to fatten them up and keep them disease free.

 When we eat chicken or steak we may be consuming hormones that our body does not need. Over the past five years we have seen a higher incidence of children who are resistant to antibiotics which some scientists attribute to antibiotics being consumed in animal products.

Delicious, nutritious and enjoyable to eat

Whole foods are delicious and some of them are naturally sweet. Start exploring with fruit which may satisfy a sweet tooth craving. Try fruits like Carambola (starfruit) or papaya, which is supportive of digestion.

 Vegetables are full of vitamins and minerals and can be eaten raw or lightly sautéed or steamed. To add flavor include garlic, onions, scallions, basil, rosemary and any other spice in the spice rack.

What Makes People Eat Raw Food?

What Makes People Eat Raw Food?

Throughout kitchens and restaurants around the world, there is a revolution taking place. People are turning to Raw Food as opposed to the cooked food that society has traditionally eaten. Which begs the question: Why?

One of the primary ways we experience the world around us is through what we eat, drink and think. So why then would people be foolish enough to put food into their bodies that isn't cooked? After some extensive research, it turns out these people might not be as foolish as originally thought.

The assumption behind cooking food is that the original form of Nature, as it exists, must be altered in some way in order for it to exist in an artificial form inside us. Or simply put, when feeding something natural (our body), it is necessary to give it something unnatural.

The problem is that when food is cooked it becomes less than it was before, never more. According to International Best-Selling author and Raw Food expert, David Wolfe, cooking alters organic molecules. When those molecules are ingested, they become part of our tissues. Thus eating cooked food alters our tissue at a fundamental level.

Cooked food is dense. It leaves a toxic ash residue in the body after it has been processed. Over many years, the debris from this toxic residue accumulates and is deposited throughout our tissue. Eventually the toxins reach a crisis level, clogging and poisoning our body's systems which can lead to heart attacks, strokes and cancer.

What is Raw Food?

Raw food is alive, it still contains the vital nutrients and enzymes that gave the food life in the first place. Cooking food (above 239?F) destroys all of the enzymes and the food becomes "dead".

Enzymes are vital in that the body requires them to digest and absorb food, effectively helping to turn it into fuel.

Enzymes also are essential for many of the body's processes such as breathing, digestion, circulation, cognition and the prevention of inflammation and aging.

Cooked Food = No Enzymes

Eating cooked and processed foods makes one groggy, affects moods, lower's one's level of attention and interferes with the body's optimal functioning. A poor diet of highly cooked foods can also have a detrimental effect on longevity.

A cooked seed will not grow. It has had the life burnt out of it. How then would eating cooked food be the best way to help us grow?

Cooked food was not here when we first appeared on Raw food was.

Raw-Animal or Raw-Plant Food?

Some people opt for a raw-animal diet, however typically the health of these people weakens over time, for a number of reasons. Namely meat can be very high in fat, cholesterol, calories and disease and bacterial contamination.

The other option is a raw-plant based diet.

People who follow a raw-plant based diet benefit from vital enzymes which allow the body to fully digest food, enzymes which are typically lost when food is cooked.

All About Food Ingredients

All About Food Ingredients

When you are buying food in your local stores the first thing that you look at is the ingredients.

Function of the food ingredients

The food manufacturers have many reasons why they add the ingredients. Some of these reasons include:

To keep the food safe and fresh: The ingredients used in serving this role are preservatives. They prevent spoilage of the food thus reducing the risk of you suffering from foodborne diseases.

To improve the texture of the food: I'm sure that you have noticed that most of the food you get from your local store has a better texture than the one that you prepare yourself. This is due to the addition of the ingredients. The ingredients added include: thickeners, emulsifiers, leavening agents and stabilizers. The additives give food a light airy texture that feels great on the tongue.

The additives improve taste: Spices, sweeteners, and other flavors enhance the taste of food thus you enjoy eating it.

The additives aid in improving appearance: Natural and artificial food colors improve the appearance of plain foods such as juices, cheese, and yogurts.

Common food ingredients

There are many additives that can be used in food but there are some that are more common than others. The most common additives include:

Flavors: They include both natural and artificial flavors. The most common are: salt, citric acid, butter flavoring, methyl salicylate, vanilla extract and vanillin. The flavors are heavily used in cereals, soft drinks, dressings, yogurt, and bread. The additives provide a bitter flavor that neutralizes the sweet flavors that are common in beverages.Food colors: Food colors offset the color loss that takes place when the food is exposed to light. They also enhance the colors that occur naturally in food. The most common food colors that you will find in most foods are: caramel coloring, beta carotene, and annatto extract. The additives are common in yogurts, fruit spreads, candles, cheese, snack foods, and pudding.

Sweeteners: They add sweetness to food and beverages without interfering with the original food texture. Common sweeteners are high fructose corn syrup, aspartame, sucrose, honey, agave, and nectar. You will find the additives in dressings, maple syrup, cereals, juice concentrates, desserts, and molasses.Conclusion

This is what you need to know about the common food ingredients and their roles. While the additives are harmless to many people there are some people that react to them. If you one of the people who are affected by the ingredients you should avoid foods containing them.

Watch Out! Food Safety Begins With You

Watch Out! Food Safety Begins With You

Food Safety is no joke. As we turn the calendar to catered meals, alfresco dining, outdoor barbecues and garden-fresh, you have to watch out for food safety. The Center for Disease Control estimates that each year 1 out of 6 Americans or 48 million people have a food-borne illness from contaminated food. Food borne illness is dangerous, costly and preventable.

As a professional I'm well aware of the do's and don'ts of food safety, but a recent bout of a food borne bug knocked me off my feet. My malady was the result of my choice at a quickserve restaurant that I've eaten in numerous times. Now I'm not dissing the quickserve industry, just keep in mind that food safety is in the hands of those preparing and serving the food. This can include people who may be more or less conscientious about following food safety rules and recommendations.

In keeping with my mantra and goals encouraging you to make healthy choices, I am sharing guidelines for food safe meal preparation and eating. The very first caveat is to start with clean hands, clean work surfaces, and clean fruits and vegetables. I realize some may think this is common sense, but it is always good to have a reminder. Following are additional guidelines to aid in keeping you food safe.

Eating out, be alert, generally speaking food preparers should:

have their hair covered with hairnets, caps or some type of head covering

the cashier should not be making change and dishing up food

wash their hands before leaving the bathroom

If the restaurant is extremely warm and the air-conditioning is not working, you may want to rethink eating there that day.

At the neighborhood barbecue:

Do not thaw foods at room temperature, always thaw food in the refrigerator. When thawing meat, place the meat on a tray or in a pan to catch any leaking meat juices.

Do not marinate foods at room temperature, marinate in the refrigerator.

Do not use juices from marinating on the food. Discard the marinade.

Keep hot foods hot and cold food cold. Cooked food should not remain at temp between 40°F to 140°F for more than 2 hours.

When prepping food, take care to not cross contaminate by spattering uncooked meat juices onto other surfaces or other foods

Use separate utensils and platters for uncooked food. Once it is cooked use a clean set of utensils to remove it from the grill and place it on a clean platter.

Cook foods to the proper temperature. Use a food thermometer to make sure the food reaches the recommended internal temp for doneness.

145°F for whole beef, veal, and lamb, fresh pork ham and fish. Allow these foods to rest three minutes before carving and consuming

160°F for ground beef, veal, pork and lamb, and for egg dishes.

165°F for all poultry, including ground chicken and ground turkey

Place Deviled Eggs on the table, just before serving the food.

Change of Plans

If plans change, place cooked food in shallow containers, cover loosely with aluminum foil and refrigerate. The refrigerator should be at a temperature of 40° F or below.

My bout with the food borne illness bug was a good news bad news scenario. The good news, I am recovered and feeling great and the not such good news is that I was reminded of how often people may not handle and serve food properly. Be food safe---you always want people to remember a meal for all the delicious reasons.

The Dangerous 10 - Top 10 Worst Food Additives

The Dangerous 10 - Top 10 Worst Food Additives

Food additives are substances added during the processing or making of a certain food in order to preserve flavors and freshness and enhance taste and appearance.

Although some of them have been used for centuries, the use of certain food additives is becoming really widespread and some of them are extremely dangerous for your health, I would say toxic even.

I'm not talking about the once-in-a-while consumption of a certain processed food containing additives, which can't harm anyone. I am talking about daily use. Statistics show that the average American spends about 90% of his/her budget on this kind of food; which means that if you open an American fridge or look up on the shelves you'll find tons of canned, dehydrated, artificial or processed stuff, which is extremely unhealthy, and its persistent consumption can cause health problems.

Typically these food ingredients are very difficult to identify, both for the variety of names and codes they're labelled with and the very minuscule fonts used to lists them on the ingredient list.

Here is the list of the top 10 toxic ingredients.

Go get your detective glass and start reading labels!

1) HFCS - High Fructose Corn Syrup

High Fructose Corn Syrup (HFCS) is a highly-refined artificial sweetener made from corn starch and found in almost all processed food such as: bread and baked goods, salad dressing, candies, yogurt, soda etc. And according to some studies has become the number one source of calories in the US.

Indeed, its easy handling and cheap cost made it the number one granulated sugar replacement: The amount of refined sugar we consume has declined over the past 40 years, while we're consuming almost 20 times as much HFCS.

HFCS is linked with weight gaining, it increases your LDL ("bad" cholesterol) levels, and contributes to the development of diabetes and tissue damage, among other harmful effects.

Also, recent researches published by the American Association for Cancer Research found that the fructose in HFCS promotes cancer growth, specifically pancreatic cancer.

2) Sodium Nitrate & Sodium Nitrite (NaNO3- NaNO2)

Both of them are chemical compound used as a food additive to preserve and give to cured meats, smoked fish and poultry a nice red pinkish color. Although their purpose seems harmless, these ingredients are highly carcinogen and their consume is linked with gastrointestinal cancer and heart diseases.

In fact, under certain conditions, they can form nitrosamines compounds, molecules that cause cancer in animals and humans.

Also, in massive doses, nitrite - and nitrate, which under some conditions changes to nitrite - can lead to a condition called methemoglobinemia. In our body, nitrites, indeed, have the ability to change the structure of the hemoglobin into methemoglobin: the binding of oxygen to whom results in an increased affinity for oxygen in the remaining heme sites. This leads to an overall reduced ability of the red blood cell to release oxygen to tissue and it may occur in tissue hypoxia.

Can't give up on eating salami, bacon or ham? Choose the uncured ones.Sodium Nitrate is listed under its INS number 251 or E number E251, Sodium Nitrite has the E number E250.

3) MSG - Monosodium Glutammate

Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. While the Glutamic acid is naturally present in our bodies, and in many foods, such as tomatoes and cheese, the ones exploited by the processed-foods industry is chemically produced through hydrolysis of vegetable proteins with hydrochloric acid to disrupt peptide bonds or by the fermentation of starch, sugar beets, sugar cane or molasses.

The substance produced has the ability to excite our taste buds and make everything taste delicious, which wouldn't be a big deal if it hasn't been shown that high levels of MSG can seriously screw with brain chemistry causing damage to areas of the brain unprotected by the blood-brain barrier.

Food, Friend or Foe?

Food, Friend or Foe?

The subject of food is a wondrous topic for debate and discussion, since food is relevant to all of us. People eat food for many different reasons: nutritional, emotional and even social. Within these motivations is a goldmine of information for raising our consciousness about food. Is food my friend or my enemy? What is driving me to eat? What is my soul hungry for? What do I truly need? Ultimately, what we eat is a personal choice for each of us.

Our food choices and motivations for eating can have a positive or negative effect on our health, especially over time. There is an old saying, "eat to live, don't live to eat." This adage warns us that eating can take over the focus of our lives, rather than choosing to enjoy food as a form of nourishment to fuel our energy.

 When a person becomes obsessed or compulsive in their thinking about what foods they eat, then unacceptable foods may be perceived as "the enemy." Mental judgments about foods can create so much stress in the body/mind complex that they ignite fear in the system, which may compromise the body's immune functioning. Food then becomes a foe rather than a friend. This belief that certain foods are shameful or forbidden can be handled in a more positive way. Consider my friend Leela, who eats for nutritional reasons.

Leela was diagnosed with breast cancer a few years back. She had to have surgery and follow up physical therapy. As soon as she received the cancer diagnosis, she started researching how to improve and change her diet to be more life sustaining rather than eating a cancer-inducing diet. She took responsibility for her future by eating consciously. This new regimen encouraged health and wellness by eating living food. By eliminating sugars, fats, GMOs, meats, dairy and processed foods, and eating fresh organic vegetables grown locally, she came alive again.

 She eats organic food now and takes a myriad of herbs and supplements, drinks life enhancing green drinks, and carries filtered water with her. I have been at a couple of social functions with Leela, and observe her when she cannot get the foods she prefers and instead, has to eat non-organic food. When this happens, I observe her blessing the food and asking for her body to be rejuvenated from it. She allows the light of consciousness to guide her to eat mindfully, rather than worrying that pesticides from non-organic carrots are going to kill her. She laughs and says, "The fear of food is more harmful than the food choice itself, so let's just enjoy it!"

Emotional eating is a common practice for many of us. In this case, food often vacillates between being the best friend or the worst enemy. Emotional eating can include: dieting, over-eating, under-eating, bingeing, purging or eating compulsively. During times of stress, food may be the one friendly comfort that is available and handy. However, using food as a tool to numb our feelings doesn't enhance our wellbeing. It may lead us into a cycle of restricting food through the week only to binge on pizza and rice dream over the weekend. Instead of food being a friend and healthy companion through our lives, it becomes the enemy that must be defeated. Consuming food rather than dealing with uncomfortable emotions is a pattern that we can change over time. Eating mindfully starts by asking, "What am I truly hungering for?" Maybe a walk and a talk are more aligned with our emotional wellbeing.

How about social eating? Eating in restaurants with friends is a frequent social activity. Since healthy choices are limited in many restaurants, these times call for creative ingenuity to adapt what is on the menu to our particular dietary needs. Some restaurants are OK with this and others frown upon changes to the regular menu. I go to a Thai restaurant regularly with friends and order steamed broccoli and brown rice with a fresh veggie roll, rather than rich, spicy dishes.

 When the food arrives, everyone is happy with the meal they chose and nobody seems to care that I am eating differently. We socialize at restaurants to visit and share our lives with each other. Food is simply the conduit for that to happen. We can choose to order foods that work for us without compromise. This habit has helped me relax around food and eat things that I know will make me feel nourished and alive.