DOING THE RAW FOOD DIET PROPERLY




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My story:

My name’s Ted Carr and I was born n’ raised in Vancouver BC, Canada.

At age 19 I dropped out of college cause I didn’t wanna learn what I wasn’t even interested in and I wanted to live my dream life!!

However, at the same time was desperate to cure my skin issues cause I knew I shouldn’t be having so much acne all over my face, back and chest. Nothing was working though… every cream, lotion and potion faield me. I eventually found fruitarianism AKA Low fat, raw veganism which not only cleared my skin but also gave me the life meaning and purpose I was looking for.

I read, no, I devoured a bunch of books of self improvement and raw veganism, took inspired action daily and within 2 weeks of eating 100% low fat raw vegan my skin totally cleared up. Haven’t had acne since and my life will never be the same again since reading those books and eating so much fruit.

Raw foods forever changed my life. Maybe my channel can help you change yours.

Comment: I READ YOUR STORY if you read this 🙂 Would mean a lot.

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Nutritional Yeast, Candida And Is Raw Food Sustainable? Q&A Time!



Should you eat nutritional yeast? Can raw foods help you end Candida? Is the raw food diet a sustainable one? Can you drink alcohol on this lifestyle?

These are some of the questions that we answered during our live Q&A session that we did earlier today.

Do you have a question for our next stream? Post it below!

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Raw Food Diet Tips

The raw food diet requires that you consume at least 75% of your foods in their raw state. Thus the diet promotes a lot of fresh fruits, vegetables, herbs as well as nuts and seeds. Transitioning to this diet is hard on the body, but once the body gets used to the healthy foods, it is able to avoid most diseases and common ailments.

Make Gradual Changes

Going raw and leaving behind the modern conventional diet is a difficult thing to do. For one, most people receive little or no support from their family and friends. And two, the body is addicted to processed foods that are toxic to the body. Thus the body has to go through a detoxifying stage where many experience severe hunger, headaches, increased body odor and fatigue.

Therefore the best way to begin the raw food diet is by slowly easing into it. Adding more fruits and vegetables to each meal is a great way to start, and then when the body is ready, one can pursue a raw breakfast, then a raw lunch and so on. This ensures that the body will not be overwhelmed by detoxing too fast.

Eat Plenty of Filling Foods

Hunger is very common to those who begin the raw food diet, thus it is very important to consume plenty of filling foods such as avocados, coconuts and nuts and seeds. These foods are high in nutrient rich calories and healthy fats that will help to satisfy the hunger.

These foods can be eaten by themselves as part of a mono diet, or they can be blended together into a smoothie, or added to leafy green salads.

Eat Plenty of Leafy Greens

Leafy greens are an absolute must-have on the raw food diet, as they contain many vital nutrients. They are not very filling, and thus they are great when combined in smoothies and salads with avocados, coconuts or nuts and seeds.

Drink Plenty of Fluids

Fluids are also important, as they not only help with hydration, but they can also help to diminish hunger. The standard recommendation of fluid intake is 8 glasses of water, but when on the raw food diet, it may be necessary to drink more. This is because the diet is high in fiber, which absorbs water in the digestive tract, and the more water that is eliminated, the more is needed to replace that water.

Herbal tea, water, and freshly pressed juices are the best fluids to add to the diet, as they do not contain any harmful ingredients.

Avoid Food Temptations

Avoiding food temptations is one of the biggest challenges for those on the raw diet, as they seem to be everywhere. Thus a small container with nuts, seeds or dried fruits is helpful in situations when hunger strikes.

Not keeping junk foods or processed foods in the house is another great way to avoid food temptations.

Should you go on a raw food diet? – Femina

 

Femina

As the name suggests, this one requires you to eat only uncooked food that is heated to not more than 140°F or 40°- 46 °C. We list the pros and cons.

PROS
Uncooked food tends to retain all its water-soluble vitamins, like vitamin C. It also eliminates all processed foods from your diet. So it’s automatically free of transfats, saturated fats, refined flours, sugars and sodium. Also, since the diet is abundant in fruits and vegetables, it helps ease constipation and keeps your cholesterol and blood pressure levels in check.” This diet is rich in healthy fat and fibre. Preeti Seth, cosmetologist and nutritionist at Pachouli Spa & Wellness Centre, Delhi says that it works very well for weight loss.

CONS
First and foremost, Seth warns that it’s very difficult to live on uncooked food and it takes a lot of motivation to keep going. Besides, cooking sometimes increases the amount of essential nutrients in the foods, like lycopene. More importantly, cooking tends to destroy any toxins and bacteria in the food. Raw foods can lead to stomach infections (food poisoning and gastroenteritis). They are not gentle on the digestive system. A 100 per cent raw food diet is not the best choice for everyone. Mamtaa Joshi, image and fitness consultant, says, “Most of us need some balance between cooked and raw foods for optimal vitality over the long term.”

 

Raw Snacks and Treats – A Healthy Alternative to Junk Food!

Does chocolate fudge, lemon cheesecake or pineapple dessert cake sound tempting to you? Although your mouth may be watering at the thought, you may also be wary about all of the fat, sugar and lack of nutrition in desserts like these. However, what if you knew you could enjoy rich, delicious desserts without any guilt or extra pounds? The truth is, you can!

There are many ways to create unbelievably delicious treats with simple, all-natural, raw ingredients. Most people think that eating raw food limits them to nothing but salads and fruit. "I can not get full on fruits and vegetables!" they say, but what they do not realize is that raw food consists of much more than just leaves and carrot sticks! Nuts, seeds, dates, coconuts and nut butters are also raw and provide the substance that fills our bellies as well as the protein and fats that are needed for a healthy, well-rounded diet.

The other good piece of news is that these recipes are also very simple in design. Mostly they require that you gather a few ingredients together and toss them into the blender. Anyone can do that. It's just a matter of experimenting with different ingredients.

Here are three basic ingredients that you can experiment with to begin creating healthy, raw desserts.

1. Use a natural sweetener. Instead of using processed, white sugar which has absolutely zero health benefits and lots of negative effects, replace it with raw honey, juicy dates, raisins or bananas. Did you know that raw honey is considered a superfood because of the endless nutritional benefits including rich enzymes, anti-allergy elements, and antibiotic properties? It's true!

2. Use nuts and seeds for your 'bulk'. Another secret to creating healthy snacks is to grind up raw nuts and seeds and use them as a replacement for white flour. Nuts and seeds are loaded with protein, essential fatty acids and minerals. They are also filling and satisfying. Each nut brings a different flavor to your dessert. Some of my favorites are pecans, almonds, walnuts, macadamia nuts, and cashews.

3. Add a raw flavor. If chocolate is your thing, add a few tablespoons of raw cacao to your nut and honey mixture. Raw cacao can be found on-line or in health food stores and believe it or not, it's good for you! The cacao bean is actually super high in antioxidants and important minerals like magnesium. If you get a pure, raw, organic powder, the flavor is delicious and when combined with other raw ingredients, you can enjoy its rich flavor without any guilt!

Other ingredients you might like to add for flavor are coconut oil, lemon juice, pure almond extract or vanilla extract, cinnamon, cardamom, mint, coconut flesh, pineapple or fresh berries. The combinations are endless!

With these simple guidelines and a little creativity on your part, you are on your way to developing your own healthy raw snacks. Here's a favorite raw brownie recipe to get you started:

2 cups raw walnuts, soaked over night and rinsed well
1 cup Medjool dates, packed
1/4 cup raw cacao powder

In a food processor, first blend the walnuts until they are finely chopped. Next add the dates and the cacao powder and blend until they are well mixed. The mixture will be very sticky and dense. Lay it out on a brownie pan and cut into squares. You can eat it like this or put it in the fridge for an hour to harden. Enjoy!

Dr. Day: Top 3 Risks of Raw Foods – KUTV 2News

Dr. Day: Top 3 Risks of Raw Foods

Dr. John Day, a cardiologist at Intermountain Medical Center Heart Institute, visited 2News to tell viewers about the effects of eating raw.

Raw foods can be a great way to boost nutrition, lose weight, and eat more naturally. In fact, I would see far less cardiovascular disease in my practice if people ate more raw vegetables and fruits. Perhaps this helps to explain the growing popularity of “eating raw.”

1. Food Poisoning

By far, the number one risk of eating raw foods is food poisoning. This is something you hear about every week in the news.

The main offender is salmonella. However, it could also be norovirus on a cruise ship, E. coli from the intestines of people or animals, or other nasty bacteria, viruses, and parasites.

According to the CDC, the number one cause of food poisoning in the U.S. is from raw milk. The reason why this occurs is because milk may come in contact with cow feces, bacteria on the skin of the cow, or contaminated milking equipment. If you enjoy raw milk, make sure you buy it from a trusted farmer who tests all milk for harmful bacteria to minimize your risk.

To avoid food poisoning, remember the 3 C’s.

Clean: Always wash your hands before preparing or eating food. Use a clean surface when preparing foods and be sure to wash fruits and vegetables with running water.

Cook: In general, once the internal temperature of meat hits 165 degrees Fahrenheit (74 degrees Celsius), bacteria is destroyed. With pasteurization, food manufacturers have already treated dairy to approximately the same temperature. Cooking vegetables also eliminates any lingering bacteria.

Chill: Don’t leave meat and dairy out. If you keep it refrigerated to a temperature of less than 40 degrees Fahrenheit (4 degrees Celsius), then the risk of food poisoning is dramatically reduced.

2. Less of Some Nutrients

Just as eating your veggies raw boosts some nutrients, cooking vegetables boosts other nutrients. For example, cooking your vegetables is the best way to get more lycopene. Studies show that lycopene may prevent heart disease. Thus, if you only eat raw veggies you will miss out on the protective effects of lycopene.

Loss of nutrients isn’t just with veggies. For example, the bioavailability of biotin has been reported to be less with raw eggs.

3. Digestive Challenges

Raw vegetables don’t work for everyone. Some people experience bloating, pain, or excessive gas from raw foods. This is because they may not be used to eating fiber or may have other digestive challenges.

Perhaps this is why Chinese traditional medicine believes that raw foods are too cold, or yin, for the body to digest and maintain optimal health. Thus, if you share a meal with a traditional Chinese family, you probably won’t see any raw veggies on the table.

To learn about the three benefits of eating raw foods, please be sure to visit Dr. John Day on his website and podcast.

Healthy Foods

WHOLE FOODS

Whole foods have many benefits over processed foods. Processed foods are typically loaded with artificial additives, sugar and salt. In addition, the processing usually strips them of many of the vitamins and minerals essential for good health.

Avoid: White Pasta

Choose: Brown pasta, wholegrain pasta, wheat free pasta, gluten free pasta.

Avoid: White flour and bread

Choose: Whole meal bread and flour, oatcakes, rice cakes, pumpernickel.

Avoid: White rice

Choose: Brown rice, millet, buckwheat, bulgur wheat, couscous, oats.

Avoid: Sugar sweets, cakes, biscuits.

Choose: Fruit – either natural or dried.

All processed meals should be avoided. Instead, cook meals using fresh natural ingredients (organic where possible).

DAIRY

Eating dairy is positively implicated in weight loss. In addition, dairy has been shown to help remove fat from your digestive system. However, many dairy foods are also high in fat – the key is therefore to choose low fat dairy products. Good choices include skimmed (non-fat) milk, low fat cheese, live organic yogurt, soya cheese, and tofu. Watch out also for high sugar levels in most brand named yogurts.

MEAT AND FISH

It has been known that a high consumption of red meat has been linked to various diseases, and many cuts are also high in saturated fat. It is therefore important to limit your intake of red meat. However, fresh fish contains high levels of essential fatty acids, which have been shown to protect against many diseases, including heart disease. You should integrate white meats and fish, especially herrings, mackerel, salmon and sardines into your diet as best you can.

FRUITS AND VEGETABLES

Fresh fruit and vegetables are low in calories and high in fibre, vitamins, minerals and water, and should therefore form a large part of your diet. In addition, raw foods have been shown to improve energy, vitality and well being.

ESSENTIAL FATTY ACIDS

These are required by the body for optimum health. They are found in cold pressed oils, (safflower, walnut, olive and sunflower), nuts, seeds, avocados and fish oils. It is recommended that you avoid processed oils and margarine, especially hydrogenated oils.

See my article on “Good Fats and Bad Fats” for more information.

DRINKS

Maintaining a good level of hydration is vital. The best choice is water, mineral water, herbal teas, and diluted fruit juices. Popular drinks such as tea, coffee and soda all contain additives such as sugar and caffeine and are best used in moderation.

GAS AND BLOATING ON A RAW FOOD VEGAN DIET



Day 708 Raw Vegan/Fruitarian/Whatever

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Kitchen Equipment And Gadgets For Your Raw Food Kitchen

Nomi: People get really tired, really fast of salads. I do, but you can take the same things that you put into a salad and throw it in the blender and do it up, it's amazing what the addition of a tomato or slice of mango or something can do to a concoction like that and you can make yourself some really delicious things really fast.

Kevin: What kind of blender do you use?

Nomi: There are only two great blenders , in my humble opinion, Kevin. One is the K-tech which is the one I do recommend for several reasons. The other is the Vita-mix. They're both fabulous blenders. I prefer the K-tech. The main reason is it's a whole horsepower stronger but there's a few
others.

The difference between one of these blenders and a Hamilton Beach or whatever is the difference between a Pinto and a Rolls Royce. They're both cars but need I say more? In my book, for example, I assumed everybody would have a regular blender. They're not inexpensive. I would say to make this dish, grate the carrot, grate the parsnip, then put it in the blender. Well, one of these blenders, you throw the darn thing in whole. I throw two frozen, rock hard bananas, whole and 45 seconds later I'm eating whatever it is.

You can do with one of these blenders things you could never do any other way. I will take a couple of apples and cut them up and throw them in the blender with some cinnamon, I have to baby the blender a little because there's no liquid in there, and I can turn it into applesauce in a minute or two, because people think applesauce? Raw applesauce? No, it's completely easy and possible if you have the right equipment.

Kevin: It's great for kids, too. I think the price comparison, you can tell me if I'm wrong or not, is if you break two or three $ 100 blenders, you can eventually, you kind of go for the bigger one.

Nomi: Well, I personally have taken two, probably $ 30 to $ 50 blenders, smoking, outside to finish their smoking process in the air where I tried to make a pate or something in it. They could not handle it. I do understand Kevin that there are plenty of people interested in this kind of food that are never going to be able to $ spend 400 on a blender. I appreciate that and that's why in my DVDs I use a regular blender. One or two hints about that, if you have an old Oster blender or you can get your hands on one and that would be like at garage sales, 40 or 50 year old blenders grab it, because
they have the most amazing motor. Now, they do not compare with the Vita-mix or the K-tech. But they're still nice and strong. My first few years I was raw I had an old Oster.

Kevin: I think that people sometimes just think that the only thing you can make in a blender is a frozen drink or a yoghurt smoothie and you mentioned applesauce and then you just talked about pates. How versatile is a blender for making things?

Nomi: There's a big crossover in equipment. When I make a pate I use a food processor because a blender needs a lot of liquid. The pate I like best, it's in my book, called the Sunflower Pate, and it's 3 cups of sprouted sunflower seeds and lemon juice, because that's a good preservative and some tahini and then some onion and scallion and different spices. I use it in the food processor. The secret to blending is it needs liquid. Food processing is for things that are drier. The food processor could never work with as much liquid as a blender would. It would leak all over the place.

Kevin: What about Salidako. Can you explain what that is, for people who do not know?

Nomi: It's an odd name, it's also called a spiral slicer and some people call it a spiralizer. Another name is garnishing machine. I finally just said, listen, I'm confusing everyone because every time the company changed the name, I changed the name. And it's called the Salidako. It's now made in China. It's just a simple plastic gizmo, but what it does is really amazing. Here's what is does that's wonderful. It will take a vegetable, and the most commonly used vegetable is a zucchini. You put a three-inch piece of zucchini in this little thing and you turn the handle and what you get is pasta-shaped zucchini. It has this fascinating way of shredding it and you get long, long strands. I've had three and four feet long strands, where I've had to cut them in the bowl, of angel hair sized pasta made out of zucchini or carrot or beet or sweet potato or parsnip. It will not work with anything soft. Just turn like a tomato to mush, most cucumbers to mush. It has to be a good firm vegetable and this has revolutionized sort of the palate of raw people. You just never have to eat a salad. You can sit your kids down and they can eat this spaghetti and it's tossed in a pesto sauce, which I'm sure as you know is garlic and olive oil and lots and lots of basil and pine nuts, just no cheese and it doesn ' t taste any different, and then top it off with a raw marinara and suddenly it smells like and it looks like and it tastes like Italian spaghetti. The only difference is, it's not hot. This has, literally this little gadget has revolutionized, because you've got to have ways of doing food fast that's tasty.

There's another one I've just learned about from Germany and it's called a Spiralo. If you do like a parsnip, beet, carrot, and turn it into this little skinny pasta – I've done this at shows and little kids have walked by and I've got it on the table next to the machine to show what it does, and these little three year olds will grab it and eat it. The mother or the grandmother will go, "I can not believe it, he will not eat any vegetables!" Something about cutting that vegetable into facets, let's say, really brings out the sweetness like no grating or slicing ever could.

Kevin: Not only does it bring out the sweetness, I think, but it's just so much easier to eat. You look at a carrot and you're like, oh, a carrot. I got to chew this thing forever and when it's in that small kind of form, you can eat it and you just keep eating it and eating it and eating it.

Nomi: When I started with raw food , I actually had a Champion juicer at the time, but it was in storage. When I started with 100% actually all I had was an everyday blender, a good sharp knife and a grater and I did not have any other equipment for at least for the first 6 months. So I do like to
say to people when people say, "I do not have the money to go out and buy all that stuff." And you really do not have to, but on the other hand, I have to say, that having some of these gadgets, the Salidako I mean is $ 24.95, really the ability to change these foods, their shapes, their size, pureeing
or taking and turning into this little strand what suddenly is delicate and tender instead of chomping down on some hard. I would never eat a parsnip the way you might take a carrot and chew on it the way you would a carrot. I just would not, but it's so delicious when you turn it into the pasta. It's insane. It's like a whole other thing.

Kevin: You talked about some of the quick things you can do, like the applesauce. What are some other real quick ideas that someone can do to maybe make a meal like in 5 minutes and go?

Nomi: Let's not forget that almost any raw fresh raw fruit and vegetable can be eaten as it is. If you start out with a bowl on your counter filled with apples, oranges, bananas, whatever you can find seasonally, grapes papaya, mango whatever and then in your fridge you have different
kinds of greens, like broccoli, cauliflower and all that there's nothing wrong with going and sitting down and eating three apples and two bananas and a mango. I mean literally. I very often eat a red pepper like you would an apple. I found some that are so delicious and I just literally just wash the thing off and bite it and even if I get some of the seeds they're not hot or anything like they can be. We're so removed from going into the back yard and plucking fruit from the tree or a walnut from the tree that we literally forget, especially the younger generation, that food does not really come in a box.

I've got a gadget called the Toss' n Chop. It's such a clever gadget. You just throw everything that you want for your salad into the bowl and your dressing ingredients, everything, goes in a bowl but no cutting, no cutting board, no knife, no chopping, nothing. Then you just go at it with this
thing, sort of a cross between a scissors and a tossing implement.

The other thing is, and I'm sure you already know this, is there's just a huge craze going on with something called green smoothies, which I actually did mention in my book, suggesting you could put your sprouts and things, sneak them in smoothies. Would you like my green smoothie recipe which is my current passion and crave?

Kevin: Sure.

Nomi: Okay. I put a cup of either orange of tangerine juice in the blender and that's taking about four tangerines at the moment. Personally I put about 8 cups of greens in, I would not start with that many because it might taste bitter to you at first. So, if there are any supplements that I'm taking, and I'm usually taking some supplements, put that in. Then if I can get my hands on papaya and I put that in. Yesterday I put a little bit of mango in instead, or a handful of blueberries and then I top it off with two frozen bananas. I like it, because I like my smoothies to be thick and cold. It gives me about 24 oz of smoothie. It's fabulous. I have it at least once a day, every day. I vary out. You do not want to eat the same thing every day, no matter how good you think it is for you, because you need variety.