Why Refrigerators Were So Slow to Catch On in China – The Atlantic


“Have you thought about buying a refrigerator?” I asked my aunt one day over lunch.

I was living in a smallish rural town in Shandong province, China, called Jiaxiang, conducting fieldwork. “Aunt” in this case was actually the mother of a friend, and she regularly asked me over to their home for lunch. I’d noticed that their family, despite being able to afford it, did not own a refrigerator. In fact, most households in the area didn’t have refrigerators, and it had begun to strike me as a little odd. Granted, this was not a wealthy area, and living standards were well behind those in cities like Beijing or Shanghai. But even so, familiar appliances like televisions and washing machines were common enough. Refrigerators, somehow, apparently hadn’t caught on.

“I thought about it,” Aunt replied. “But then I looked at my sisters, and they don’t really use the refrigerators they bought. My oldest sister unplugged hers.”

Refrigerators are not an absolute necessity; most people in history have obviously gotten by without them. Still, the question isn’t really how so many people in Jiaxiang made do without them, but why. Consider this: According to census data, in the United States, the humble, utilitarian refrigerator is found in over 99 percent of households, making it the number-one appliance, more prevalent than cellphones, computers, washing machines, or even televisions. Some households in urban areas might manage without cars or washing machines, essentially outsourcing the functions of those things to public transportation or laundromats, but refrigerators seem to be so obviously convenient that people would be sure to buy them if they were available. Why would Aunt and so many others in Jiaxiang not bother to buy or use them, even if they had the means?

Over the following months as I watched how Aunt cooked and managed her kitchen, the answer became clear. The usefulness and necessity of the refrigerator depends on a number of factors that are not obviously related to the thing itself, from food packaging to the layout of communities to the length of school lunch breaks.

The first, and simplest thing is what I saw Aunt cook at home. Chinese cuisine is more varied than it is usually given credit for, and the food in Jiaxiang falls under the heading of Shandong regional cuisine, which is typically saltier and more savory than the Chinese fare that has been assimilated in the West. It includes dishes like stir-fried julienned potato with green pepper; tofu and bean sprouts in sauce; deep-fried fritters of grated daikon; thick soups of millet, often with large chunks of one type of gourd or another, boiled soft. Garlic, ginger, and leeks serve as the local equivalent of a mirepoix, and are used in most dishes, while the main starch is not rice, but mantou, or steamed bread buns.

All of this matters inasmuch as the primary purpose of refrigerators is food preservation, and most of the traditional foodstuffs used in Jiaxiang could generally keep for days or even weeks at room temperature. Produce like bok choy, carrots, and leeks might dry out a little, but will not spoil very quickly. The various sauces and oils used in local cooking keep at room temperature for months easily. Even eggs, contrary to what many Americans might believe, do not need refrigeration to stay fresh.

Still, even in the local cuisine, some Shangdong foods are still relatively perishable, and cooked foods especially so. It’s here that a number of other factors come into play in making refrigeration less relevant in Jiaxiang.

Take milk, for example. Traditionally, dairy products are not a part of the Chinese diet. But within the last several decades, many Chinese have begun to acquire a taste for milk and yogurt. When I did my fieldwork in Jiaxiang, milk and yogurt were available, but the large jugs of milk that are universal in American supermarkets were nowhere to be found, and for good reason. At that time, milk in Jiaxiang was only sold in soft plastic bags or small boxes of about 200 milliliters each, roughly the size of the palm of one’s hand. Such milk is UHT-treated—sterilized at higher temperatures than are used for regular pasteurization—and can be stored at room temperature for several months without spoiling, so long as it remains sealed. The small size of the packaging is purposeful, as once a bag is opened, it can be drunk in a single serving, obviating any need for cold storage. In this instance, technologies of food processing and packaging implicitly accommodated the general lack of refrigeration in the community.

Fresh meat and tofu were the only foods common to the local diet that could not be kept at room temperature for long periods. Which meant that any time my aunt wanted to cook a dish with meat, fish, or tofu, then those items had to be purchased the same day.

As is common outside North America, plenty of opportunities for daily shopping were available. Near Aunt’s house was a street lined with several dozen vendors: farmers selling produce and small shops that specialized in making and selling one particular sort of foodstuff or another. There were butchers who sold only chicken, or pork and lamb, or donkey (beef was virtually unavailable). In many cases, the animals were slaughtered on site and the meat sold the day of. My aunt and many other people in Jiaxiang therefore made almost daily trips to whichever market area was closest to them, often in the morning or on their way home at midday, picking up whatever meat and produce they might need.

The seasons played their part as well. Homes in Jiaxiang did not have indoor heating at that time (it was only introduced into the town the year after I left), which meant that in wintertime natural refrigeration became possible. Aunt would casually leave things like the raw pork filling used for making dumplings out on the kitchen counter all day, knowing it was cold enough to prevent any spoilage. Many people set vegetables out on metal railings that surrounded their kitchen windows. Summer required a slight change in habits, and greater care was taken to ensure that things were not left over at the end of the day, lest they go to waste.

Unless one had dinner out for a social occasion, the main meal of the day was lunch, with dinner consisting mostly of leftovers from midday. That meant the time when food had to be left out was kept to a minimum. But if lunch is to be the main meal of the day, someone has to be home in the middle of the day to make it.

Aunt worked as a nurse in the local hospital, and as traditionally is the case with state-owned institutions in China, there was an apartment complex specially built for the hospital workers right across the street, which saved her from having to make much of a commute. On most days—so long as she had not worked the night shift—she would go to work in the morning and come back a little before noon, when she would have enough time to prepare lunch. This schedule was more or less the norm in Jiaxiang. Adults had long breaks off work in the middle of the day. And high-school students, who might be in school till 8 or 9 p.m., were given enough time at midday to go home for lunch. The daily schedule of working adults and students thus accommodated schedules that allowed lunch to be cooked and eaten at home, and that, in turn, meant that most food eaten at home would be finished off the same day it was prepared.

But even in 2010, things were changing. Aunt now lives with her son in Shanghai, where he and his wife both work, and she spends her days looking after her young granddaughter. But in her son’s newly purchased apartment there is a refrigerator, and this one enjoys thorough use. In keeping with the more cosmopolitan tastes that Aunt’s son and daughter-in-law have acquired from their years in the city, their refrigerator is stocked with both mantou and jam, butter and hard-boiled quail eggs, yogurt, and Chinese chili sauce. The freezer contains prepackaged beef steaks bought from the local Metro supermarket (a German chain) as well as Aunt’s own homemade dumplings.

Aunt continues to do most of the cooking, but her son’s and daughter-in-law’s work schedules mean they are not often home for lunch, which now means that dinner is the main meal she cooks for, and any leftovers often have to be refrigerated if they are not to go to waste by the next day. There are a few small food and produce vendors nearby, but nothing like the market areas back in Jiaxiang. The supermarket is not too far from their house, but it is not so close as to make running out to buy groceries a five-minute errand.

Refrigerators are already the norm in most urban Chinese households, and they are increasingly common in places like Jiaxiang, too. But their adoption, complete as it might be in the end, hasn’t been so quick or automatic as other imports of Western middle-class life. A device like a refrigerator has to fit within a web of habits, conditions, and behaviors. But then again, maybe it fits best when it changes those habits, transforming them into new ones. Refrigerators allow their owners to buy groceries less often, to change up cooking habits and eating schedules and not worry about leftovers, to keep on-hand foods that are more perishable. These aren’t old habits, after all, but the peculiar habits of modern living. And those habits make refrigerators all but obligatory.


This article appears courtesy of Object Lessons.

The Raw Milk Cure

Raw milk (from cows, goats, yaks, horses, sheep) has historically been considered a superfood. It has been used both in the daily diet (often fermented) and by special groups with extra nutritional needs, like the elderly, pregnant or nursing women, warriors, and sick people. An ancient Babylon text tells how raw milk was used to drive out the demons of sickness, “Bring milk and laban [curdled milk] that man become as pure as laban; like that milk may he become pure.”(1)

A portion of raw milk was drunk fresh and warm from the cow (or other animal), but a lot of it was fermented, or cultured, into a variety of delicious products – yoghurt, kefir, cheeses, lacto-fermented beverages, etc. – due to both the lack of refrigeration and primitive people’s knowledge of the health benefits of “probiotics”.

As early as the 1800’s, we have documented texts of medical doctors using a diet composed exclusively of raw milk to heal an incredible variety of diseases – ranging from asthma and diabetes to colitis, obesity and tuberculosis. How does raw milk work to heal such a variety of very different disorders?

Many of my readers who have gone on The IBD Remission Diet (an elemental diet used to induce disease remission) also found that a variety of other illnesses cleared up at the same time. This is one of the reasons I refer to the time on the Diet as a “healing spa”. If the digestive system is the foundation of health in the body, and natural healing heals the entire body holistically, then of course you are going to see positive results in all aspects of your health. All of your organs and systems will heal and balance, over time, given the necessary tools. An elemental diet – and raw milk is truly the first, original elemental diet, provides the body with the tools to heal holistically.

In his book, The Untold Story of Milk, naturopathic physician Ron Schmid writes:


“According to late 19th century proponents, the ‘secret’ of the milk cure lies in the fact good raw milk is a food the body easily turns into good blood. In illness there is one or both of two conditions in the blood: insufficient quantity, or abnormal quality. The milk diet corrects both and, acting through the blood and the circulation, heals the cells and thus the tissues and organs. The muscles on a milk diet harden, almost like an athlete’s, because they are pumped full of blood, as are the organs.”(2)

However, there are some rules that need to be followed. As with The IBD Remission Diet, there are some crucial guidelines that need to be implemented to have success with the raw milk cure. Some of the doctors who used the raw milk cure with patients in the 1800’s through to the 1930’s used raw milk in conjunction with mild, easily digestible foods like fruit. But the vast majority swore by the need to consume only fresh, raw milk, and vast quantities of it.

One of the most prolific of these doctors, Charles Sanford Porter MD, published a book called, Milk Diet as a Remedy for Chronic Disease in 1905. In the book he relates how at least 18,000 patients had been on the raw milk diet under his care in the last 37 years. This was not some fad diet, or quick-flash trend. This was a solid, scientifically proven method for healing mild to severe disorders. In 1929, one of the founders of the Mayo Foundation (forerunner to the Mayo Clinic), J.E. Crew MD reported that he had been successfully using the raw milk treatment for the last 15 years. He said, “The results obtained in various types of disease have been so uniformly excellent that one’s conception of disease and its alleviation is necessarily changed. When sick people are limited to a diet containing an excess of vitamins and all the elements necessary to growth and maintenance, they recover rapidly without the use of drugs and without bringing to bear all the complicated weapons of modern medicine.”(3)

The great thing is that many medical doctors in the U.S., Russia and Germany published their work and results using raw milk diets from the early 1800’s to early 1900’s, so we have good guidelines for implementation. Personally, from my experience with elemental diets and the rationale behind them, I agree with the majority of doctors who found that if you mixed other foods with the raw milk diet, it was not nearly as successful. The only other food I think you could mix with raw milk and perhaps see an added benefit from is clear homemade bone broths – boiled from organic meat and bones. I say this both because I have an intuitive sense that this would be okay (and perhaps add to the healing power of the regime), and because homemade bone broths have been very beneficial for people on The IBD Remission Diet.

Rules For The Raw Milk Cure

After perusing the writings of various doctors who worked extensively with raw milk treatments, here are the crucial implementation guidelines if you’d like to give the raw milk diet a try:

  • Use raw, untreated milk from pasture-fed cows only – milk has the highest curative value in spring and early summer when cows are eating new, high vitamin grass. Do not use milk from grain-fed or barn-bound cows.
  • Higher fat milk (from Jersey cows) is ideal. Be sure to use full-fat milk only (not 2% or skim).
  • The average adult must consume at least 3 – 4 quarts of raw milk per day. You can consume up to 10 quarts per day, if you wish (note: 4 cups = 1 quart).
  • Minimum duration of raw milk diet is 4 weeks to see good results. Follow with gradual food introduction of easily digested foods.
  • You must have complete rest during the diet – do not work, take care of family, go to school, etc. This is exactly what I advise people on The IBD Remission Diet, because healing takes a lot of energy.
  • Do not consume any other foods or beverages whilst on the diet, except filtered or spring water.

The importance of strictly adhering to these guidelines is summed up in the words of Dr. Charles Sanford Porter, MD:


“It is wrong, if not positively dangerous, to attempt the exclusive milk diet on any amount of milk less than that required to noticeably stimulate the circulation and promote body growth. There is no halfway method of taking the milk diet for people who have much the matter with them. Enough milk must be taken to create new circulation, new cells, and new tissue growth, and cause prompt elimination of the waste and dead matter that may be poisoning the system. With milk alone, digestion and assimilation may go on throughout practically the whole length of the alimentary canal. The addition of even a cracker to the milk seems to cause the stomach to hold all its contents for hours without discharging much into the intestine.”(4)

How Long Do I Stay On The Diet?

Now you may be wondering how long you can safely stay on a raw milk diet. Amazingly, there is no limit. Raw cow’s milk from pasture-fed cows is a complete, perfect food all by itself. In his book, The Untold Story of Milk, Ron Schmid ND, relates numerous stories of people who lived in perfect health for up to 50 years on raw milk alone. Here’s just one of many examples; this is a letter from a man in Burlington, Iowa in 1913:


“I have lived on a strictly milk diet for the past forty-two years, not as a matter of choice, but from the fact that I am unable to take solid food of any kind, even a crumb of bread. At the age of two I took a dose of concentrated lye, which caused a stricture of the food pipe and since then have lived on a milk diet. I believe I have gotten along better than the man who eats. I am five feet, six inches tall, weigh one hundred and forty pounds, and am married and have four strong, healthy children. I take one quart at each mealtime and none between meals. My health is good, in fact I have never been ill in forty-two years.”(5)

Dr. Schmid goes on to give many different examples of people who have had excellent health living on nothing but raw cow’s milk for 3 – 50 years. This is very liberating information! Imagine if elderly people in nursing homes were given raw milk instead of Boost, Ensure and processed foods? Imagine if people with obstructions and strictures were given raw milk, rather than surgery, or having their colon removed?

How To Introduce Raw Milk

People with inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS) are often very hesitant to try raw milk due to bad experiences with pasteurized milk and sensitivity to milk proteins (keep in mind these proteins have been denatured by the pasteurization process). So what’s the best way to start and test whether you can take advantage of this amazing superfood? Here are the guidelines I’ve used with myself and my children (who were not allowed to drink pasteurized milk) to introduce raw milk and test for tolerance:

  • Make sure you only use untreated, full-fat, raw milk from pasture-fed cows
  • If you have been highly sensitive to milk in the past, then start by making yoghurt from the raw milk. Raw milk yoghurt is the most highly tolerated of all raw milk products. Eat a small amount of yoghurt each day and gradually build up (see Jini’s Raw Milk Yoghurt Recipe below).
  • If you like the yoghurt and tolerate it well, then you can make an Indian yoghurt drink called a lassi: Add a pinch of cardamom powder, nutmeg powder and your desired sweetener (stevia, maple syrup, honey) and stir to mix. Add some warm filtered water if the texture is too thick.
  • If you want to drink the raw milk straight, it’s best if you drink it in isolation from other foods. For example, have it first thing in the morning and don’t eat or drink anything else with it – consume it as you would an elemental shake (all by itself, on an empty stomach).
  • Warm the milk slightly to room temperature or lukewarm before drinking (but don’t make it hot/boiling or you will kill the good bacteria and enzymes that facilitate digestion). Cold milk can be a shock to the system and harder to digest.

Before we found a source of raw milk, my kids would occasionally have a glass of pasteurized milk at a friend’s house. And within half an hour they would have a bowel movement. Now keep in mind that my kids are perfectly healthy, with one formed bowel movement per day. If pasteurized milk affects them so negatively, imagine what it does to an already compromised digestive system? Raw milk is completely different. My kids drink as much raw milk per day as they wish and they still have only one formed bowel movement per day. I drink raw milk straight, eat raw milk cheeses, raw milk yoghurt, and make a shake from raw eggs and raw milk, and I’ve never felt better! If you’d like to source a raw milk supplier in your area go to: www.realmilk.com There are also lots of useful articles on the site if you’re worried about safety issues, legalities, etc.

References:

1. Barton, George A. Encyclopedia of Religion and Ethics, pg 635.

2. Schmid, Ron The Untold Story of Milk, pg. 76

3. Crewe, J. E. Raw Milk Cures Many Diseases, article, 1929

4. Porter, S. Charles Milk Diet as a Remedy for Chronic Disease, 1905-1923

5. Schmid, Ron The Untold Story of Milk, pg. 75

JINI’S RAW MILK YOGHURT RECIPE

Traditional yoghurt recipes call for the milk to be heated to 180 degrees Fahrenheit, however, this destroys the beneficial enzymes present in raw milk. Therefore, I prefer to not heat the milk beyond 110 degrees Fahrenheit (43°C). However, this usually results in a runny yoghurt (not firm). If you’re going to use your yoghurt in shakes, smoothies or lassis, this is fine. However, if you prefer to eat firm yoghurt, you will need to add gelatin to help firm it up. So the recipe here includes gelatin, but if you’re okay with runny yoghurt, then follow the recipe as is, minus the gelatin.

  • 4 cups raw whole milk
  • 2 teaspoons of Natren Yogurt Starter
  • 1 glass quart jar with lid, sterilized
  • 1 teaspoon powdered gelatin

1. Pour 4 cups of milk into a saucepan and sprinkle gelatin over surface of milk. Let sit for 5 minutes while gelatin dissolves.

2. Over low heat, stirring constantly, slowly bring the milk to 110°F (43°C), or until you can keep your finger in the milk while you count to 10.

3. Put the yogurt starter into the wide-mouth quart-size sterilized glass jar. Pour in about 1/2 cup milk and stir to mix really well with the starter.

4. Fill the jar with the rest of the milk, stir lightly, and screw on the lid.

5. Wrap the jar in a towel and let sit in a warm place*, for eight hours.

6. Unwrap and place in the refrigerator. Allow yoghurt to set in fridge (about four hours). If you want an even firmer yoghurt, next time add 1.5 or 2 teaspoons of gelatin.

*If you don’t have a warm place, then put it inside your oven with the oven light on. Do not turn on the oven, just turn on the oven light and close the oven door. If you have a yoghurt-maker, use the recipe here and then follow instructions for your yoghurt-maker for incubation – but still best to incubate for 8 hours.

Note: Do not mix fruit or sweeteners directly into your main batch of yoghurt, as this will interfere negatively with probiotic activity and potency during storage. However, it is perfectly fine to scoop out a portion of yoghurt and mix in some fruit, jam, maple syrup or honey immediately prior to eating – just don’t mix these in with your main batch that remains in the fridge.

My Top 10 Benefits of the Raw Vegan Diet



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I have seen so many health benefits since starting on a raw vegan diet back in early 2012. In this video I go over the top ten things I have seen improve in my life as a result.

Once we take responsibility for our own health, doors begin to open in our life that can head to amazing places and experiences.

Hislops Wholefood Cafe in Kaikoura cafe branches out into raw food – Marlborough Express

Cakes can be made to suit a range of dietary requirements.

SUPPLIED

Cakes can be made to suit a range of dietary requirements.

Olivia Hislop was brought up on organic whole foods, so it was something of a natural progression for her to move into creating raw food treats.

Daughter of Paul and Elizabeth Hislop, proprietors of Hislops Wholefood Cafe in Kaikoura, and granddaughter of Ivan and Ella Hislop, themselves famed for their organic homestead south of the township, she is no stranger to the benefits of healthy food.

Ivan and Ella began their organic journey back in the 1950s, something which at the time would have seemed radical but which has become increasingly mainstream in recent times.

Olivia Hislop is making a selection of raw cakes to combat allergies and health issues.

SUPPLIED

Olivia Hislop is making a selection of raw cakes to combat allergies and health issues.

It was in the 1950s that Ivan’s brother, Archie, brought a flourmill to the family homestead which was the catalyst for the business which is now a prominent feature on the highway north of town.

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It was the organic whole grain flour which started the burgeoning business, along with organic honey produced from the family’s beehives. 

Beetroot juice is used to give cakes their vibrant colour.

SUPPLIED

Beetroot juice is used to give cakes their vibrant colour.

Organic vegetables came later and opening a cafe seemed a logical progression for Olivia’s father, Paul, and his wife Elizabeth.

The cafe opened in 1995 with the goal of making delicious organic wholefoods “the norm”, and since then it has created quite a name for itself.

Olivia, now a mother of two, has worked alongside her family since she was young, starting from helping in the garden with her two brothers.

Olivia Hislop has spent a year researching and trialling her line of raw cakes to come up with the winning formula.

EMMA DANGERFIELD/FAIRFAX NZ

Olivia Hislop has spent a year researching and trialling her line of raw cakes to come up with the winning formula.

“Our main job was pest control, running around with nets catching white butterflies that would eat the greens.

“We would fill a whole Agee jar each and go exchange them for pocket money from our grandparents.”

Now she is helping the business progress to the next phase with her raw food products.

Award-winning family-run Hislops Cafe prides itself in organic wholefoods cuisine.

EMMA DANGERFIELD/FAIRFAX NZ

Award-winning family-run Hislops Cafe prides itself in organic wholefoods cuisine.

“Popular in Europe and the United Kingdom, raw cakes are now starting to be recognised a lot more in New Zealand,” she says. 

“When I first started making them two years ago, I had to talk people into having a taste but now they are being requested.

“I wanted to create something that was yummy to eat but also really good for you, so using fresh garden vegetables and fruit to brighten and enrich delicious healthy cakes sounded like the perfect thing to try.

“It keeps my 5-year-old interested in veges too!”

It has taken Olivia a year of trial and error, trying different ingredients and methods, to get the recipe just right.

“When I started they were mostly made to be frozen.

“They would be melting in the cabinet so decided to make my own recipes.

“Getting the ratio just right so they don’t melt but still taste nice, that was the hard part.”

Olivia also spent a lot of time researching top quality natural ingredients and their nutritional value.

Brazil nuts are a good source of selenium, something which is lacking in New Zealand soils, while things like pumpkin seeds can offer a good iron boost, she says.

She is a firm believer in using food for health benefits and says eating a variety of food in its whole, raw state is a great way to retain nutrients and get the most out of quality ingredients.

“Cacao beans for example are rich in magnesium and iron, but by the time they are heated and processed with refined powders and sugars, it is rubbish.

“The cakes are raw, but im not super strict about using only raw ingredients – sometimes I like to add toasted nuts to sprinkle on top.

“More raw is good, but the main focus is to encourage more variety of whole foods into everyday eating, enjoying food in the form that’s best for our health.

“Simply put, when we eat foods closest to their natural form they are much easier for our body to digest. 

Once refined, processed and overheated, our system just doesn’t recognise it as food anymore, therefore creating a lot of health issues we all deal with day to day, mentally and physically.”

Olivia has worked hard to research the provenance of everything which goes into her raw food products, making sure they are from sustainable sources.

Her cakes and slices are sweetened with dad Paul’s certified organic manuka honey, something she had to trial to get the levels just right and make sure the flavour did not overpower the end product.

All of her ingredients are as natural, organic and whole as possible – she also uses pure maple syrup for sweetening, and coconut nectar for diabetics to avoid the sugar spike.

As well as a variety of cakes and slices in the cabinet at Hislops Cafe – these include chocolate slices, tropical treats and berry cheesecakes, Olivia loves a challenge and will also tailor-make items to cater for individual needs.

“That’s the reason I started trialling raw foods in the first place, so I could cater for friends with allergies.

“Everyone should be able to eat really yummy treats without having to resort to refined and over-processed foods, no matter what their dietary requirements.

“These days some people don’t have many options available and I want to help with that.” 

 

 

 

 

 


 – Kaikoura Star

Raw Food Christmas Party

So, you’ve had enough of the conventional unhealthy food you’ve been eating on Christmas Day or Thanksgiving Day year in, year out? You want to be able to celebrate in style but you desire a different approach in the food department – a healthier approach.

You’ve decided to have a Raw Food Christmas party for a change but are not quite sure what you can make? Perhaps you are a raw foodist or just like the idea of eating fresh and healthy food for a change. You want to abandon the overcooked stodgy food that makes you feel tired and lethargic afterwards and reaching for the alcohol to digest it (well, acid is a corrosive force!)

The thing about raw food today is that it doesn’t have to just be lettuce and fruit. Of course, that is very healthy but in temperate climates your body will eventually demand something more satisfying and filling. The answer is ‘raw gourmet food’. There are numerous raw chefs and even novices out there creating a style of prepared raw food that is inventive, classy and delicious. Why not give it a try? All you need are a few basic ingredients: – fruit, vegetables, nuts, seeds, and seasonings. You can elaborate later with raw cacao, coconut butter, raw sweeteners etc.

A raw fruit pie can be made by grinding 1 cup of whole nuts in a nut grinder or coffee grinder and then mixing with ½ cup soft dates. Press the mixture into a lined pie dish. For the filling, blend 2 bananas with ½ cup blueberries and ½ cup cashew nuts. Add 2 tablespoons of coconut oil and blend until smooth. Pour the cream into your crust. Set in the fridge for up to an hour. You can also decorate the pie with fresh fruits. This is a very basic recipe but you would do well to get a raw food recipe book to master the art of creative gourmet raw food. You might also consider attending a raw food class where you will learn all the basics in raw cuisine. It’s really quite simple once you become familiar with the ingredients. You can even make your own raw chocolate!

As an experienced plant food eater, what will I be making for my Raw Food Christmas Party this year?

*Apple Spice Punch

*Cream of Parsnip Soup with Petit Pain

*Pecan Nutloaf with Garlic Mushrooms and Pine Nut Sauce

*Honey Walnuts

*Chocolate Torte with Cream

*Festive Mince Pies with (B)randy Sauce

Over the New Year, I will make Mushroom Tarts, Crispy Kale, Cheesy Flax Crackers with Seed Cheese, Scottish Shortbread and Chocolates.

Is your mouth watering yet? You too could also create your very own raw festive feast for you and your family this year. Why not make Christmas and Thanksgiving a healthier celebration for everyone involved and include some tantalizing life-giving raw food on the menu? Once you’ve tried raw gourmet food, you will see how easy it is to eat healthily and still enjoy your food. So go on, try some raw food today. You and your loved ones deserve to be healthy. Have a happy and healthy festive time!

How Students Can Live A Vegan Lifestyle On A Broke College Budget – Elite Daily (blog)

I’ve never been one of those people who responds to mention of a plant-based diet with, “But bacon is so good!” Despite this, I was skeptical about the word “vegan.”

The lifestyle, the political and social connotations, and the somehow inexplicable concept of cutting out all animal products were baffling to me.

When it comes to dieting, I’ve run the gamut. I come from a past of eating disorders, and I’ve tried a million quick fixes to drop pounds.

I’ve tried the South Beach Diet, the Atkins diet, the grapefruit-and-toast diet, the low-carb and low-fat diet and the restriction diet (eat anything, but everything in moderation). Two weeks ago, I was standing on the other side of all these failed attempts, almost in tears, at the breaking point of frustration. What more did I have to do to lose weight and keep it off?

Like a true Millennial, I turned to YouTube. There, I found an incredible community of vegan and plant-based advocates. I learned about the ethics behind a vegan diet, and also the science. Here was a lifestyle transformation where I could eat whole foods in abundance. Fruit, my once-feared enemy, could become my friend once again.

I cut meat and dairy a few weeks ago, and I haven’t looked back since. Below are my tips and tricks for navigating, purchasing and eating each meal of the day on your college campus:

Breakfast

Start the day with a fully raw breakfast (if you’re following high-carb, low-fat, like me). Once you get out onto campus and in the midst of the cafeterias, making smart choices gets tricky.

Starting the day with one fully raw meal ensures that your day will be balanced and filled with as many whole foods as possible. You can find cheap fruit at your local grocery store on your way home from class.

I’ve found bananas for $0.50 per pound, cantaloupe for $1 per fruit, mangos for 2/$1 and kiwi for 4/$1. In addition, fruits like apples, cuties, grapes and sometimes even berries can be found in the cafeteria. I usually fill up a takeout container a couple days in advance and supplement my breakfasts from it.


Lunch

Try to make it the one and only time you’re in the cafeteria each day. I usually get whole wheat pasta with no sauce, and substitute in diced tomatoes or salsa I buy at the grocery store. I try to fill this up with vegetables, or grab a couple pieces on fruit on the side.

Stir-fry is another great option. I opt for a mix of rice noodles and brown rice, with a dash of teriyaki or gluten-free soy sauce and vegetables such as broccoli, sprouts, carrots, bell peppers, pineapple and water chestnuts.


Dinner

If you’re running low on food, run back to the dining hall and stick to outsourcing soup, veggies and potatoes. On occasion, I’ll find vegetarian soup (black bean chili) from the dining hall, which I’ll cook over brown rice. If I can’t find soup, I’ll go for a couple of sweet potatoes, or make my own whole wheat pasta back in the dorm.

As far as affordability goes, I picked up a mini rice steamer for $15 at Walmart. Instant brown rice runs at about $2 per box, beans (for the rice) can be found around $1 per can, whole wheat, gluten-free noodles are about $2 a box and frozen veggies can be found at $2 a bag.

These prices vary from store to store, but the point is that these foods are some of the cheapest in the supermarket. Other good staples to have on hand include organic oatmeal or granola, chia and flax seeds (which can be bought in individual bags for a fraction of the cost), powered peanut butter or PB2 (Thrive Market sells some for around $2 less than wholesale price) and unsweetened almond milk.

Living on a tight budget and just a microwave, a rice cooker and a meat-and-processed-food-filled cafeteria has been difficult. But as you can see, it can be affordable and completely doable, given the right attitude and the willingness to educate yourself on the opportunities, products and offers out there.

List of Mucusless (Mucus-Free) Foods

The word “mucusless,” or mucus-free, refers to foods that are not pus or mucus-forming inside the human body. Such foods digest without leaving behind a thick, viscous, slimy substance called mucus in the gastrointestinal tract. These foods include all kinds of fat-free, and starchless, fruits and vegetables. The term was coined in the early 1900s by dietitian and healer Prof. Arnold Ehret in his book the Mucusless Diet Healing System. The Mucusless Diet consists of all kinds of raw and cooked fruits, starchless vegetables, and cooked or raw, mostly green-leaf vegetables. The Mucusless Diet as a Healing System is a combination of individually advised long and short-term fasts, menus that progressively change to non-mucus-forming raw foods, and other therepies such as sun-bathing, exercise, colon irrigation, etc. Ehret observes that the accumulation of uneliminated waste materials by eating pus, mucus, and acid-forming foods, is the foundation of human illness.

The following list is certainly not exhaustive, but these are some of the most common mucusless (mucus-free) foods. Eating more of these foods in the right combinations is an important part of transitioning toward a mucus-free diet.

ACID-BINDING, NON-MUCUS-FORMING, OR MUCUSLESS

(MUCUS-FREE) FOODS

GREEN LEAF VEGETABLES (MUCUSLESS)

  • Arugula
  • Bok Choi
  • Cabbage
  • Collard
  • Dandelion Leaf
  • Kale
  • Leafy Herbs (Basil, Parsley, Cilantro, Rosemary, Thyme, etc.)
  • Lettuce (Green, Red, Romaine, Boston Bibb, Iceberg)
  • Mustard
  • Spinach
  • Swiss chard
  • Turnip
  • Watercress

RAW VEGETABLES/ROOT, STEM, FRUIT (ALL OR RELATIVELY STARCHLESS/MUCUSLESS)

  • Asparagus
  • Black Radish, with skin
  • Broccoli
  • Brussels Sprouts
  • Celery
  • Cucumbers
  • Dandelion
  • Dill
  • Endives
  • Green Onions
  • Horse Radish, with skin
  • Leeks
  • Onions (mildly acidic but okay on the transition diet)
  • Peppers (Green, Red, Yellow, or Orange)
  • Red Beets
  • Red Cabbage
  • Rhubarb
  • Sea Vegetables
  • Sprouts (Alfalfa, Brassica, Green-Leaf, Radish)
  • Sugar Beets
  • Tomatoes
  • Young Radish
  • Zucchini

BAKED VEGETABLES ROOT, STEM, FRUIT (ALL OR RELATIVELY STARCHLESS/MUCUSLESS)

  • Acorn Squash (Baked)
  • Asparagus
  • Broccoli (Baked or Steamed)
  • Brussels Sprouts (Steamed)
  • Butternut Squash (Baked)
  • Carrots (Steamed)
  • Cauliflower (Steamed or Baked)
  • Green Peas (Steamed)
  • Peppers (Green, Red, Yellow, or Orange)
  • Peppers (Green, Red, Yellow, or Orange)
  • Pumpkins (Baked or Steamed)
  • Spaghetti Squash (Baked)
  • Sweet Potato (Baked)
  • Zucchini (Steamed or Baked)

RIPE FRUITS (MUCUSLESS)

  • Apples
  • Apricots
  • Banana
  • Black Cherries
  • Blackberries
  • Blood Orange
  • Cantaloupe
  • Cherries
  • Grapefruit
  • Grapes
  • Honeybell Tangelos
  • Honeydew
  • Lemons
  • Mandarin
  • Mangos
  • Nectarine
  • Oranges
  • Peaches
  • Pears
  • Pineapple
  • Plums
  • Pomegranates
  • Prunes
  • Raisins
  • Raspberries
  • Sour Cherries
  • Strawberries
  • Sweet Cherries
  • Sweet Cherries
  • Tangerines
  • Tangerines
  • Watermelon

DRIED OR BAKED FRUITS (MUCUSLESS)

  • Apples
  • Apricots
  • Bananas
  • Blueberries
  • Cherries
  • Cranberries
  • Currants
  • Currants, (Dried)
  • Dates
  • Dates, (Dried)
  • Figs
  • Figs (Dried)
  • Grapes/raisins
  • Kiwi
  • Mango
  • Peaches
  • Pears
  • Pineapple
  • Plums/prunes
  • Strawberries

100% FRUIT JELLIES, SYRUPS, AND HONEY

  • Agave Nectar
  • Fruit Jellies (no sugar added)
  • Maple Syrup (100%, no preservatives)
  • Molasses (no preservatives)
  • Honey (bee)

The Transition Diet

It is very important that people learn how to transition from the most harmful mucus-forming foods to the ones that leave behind the least amount of waste. Many people mistakenly believe that Ehret’s work is inherently, or only, raw-foodism or fruitarianism. Yet Ehret emphasizes moving away from all mucus-forming foods above all else. Although the highest levels of the Mucusless Diet are raw mucus-free foods, Ehret advocates using cooked mucusless foods, and even some mildly mucus-forming items, when necessary during the Transition Diet. To learn more about this transitional process, check out Arnold Ehret’s Mucusless Diet Healing System: Annotated, Revised, and Edited by Prof. Spira.

weed soup | not raw food| dara dubinet



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May Contain Food review – half-baked swipe at food fixation – The Guardian

Anxieties related to eating, diet and restaurant protocol are something of a first-world issue, and when those anxieties are translated into contemporary dance, set to an a cappella and plainchant score, and performed at a niche metropolitan venue, you have an event whose multiple layers of fashionability, self-reference and irony are not easily teased apart.

May Contain Food, created by the choreographer and director Luca Silvestrini, seats its audience at tables around the Place’s performance space. There, we are “served” by Protein’s personable eight-strong cast, who dance and swoop around the room while delivering resistible appetisers (raw greens, cold rice) and idiosyncratic lyrics. We are invited to examine “the specials on the blackboard” – there isn’t a blackboard – before being served “an aperitif heritage fruit” (a cherry tomato), which we are advised to roll into our eye-sockets, hold to our ears (“listen to the tomato”), then chew 21 times.

Familiar phrases are intoned (“gluten-free”, “guilt-free”, “responsibly sourced”), and food flies around the stage, most memorably in a demonstration of “knife skills”, which turns into manic and uncontrolled hacking. Individual foodstuffs are viciously denounced, with a cucumber described as “a condom-wrapped piece of shit”, and a processed food as “the bastard child of insecticide and corporate greed”. Nor are vegetarians let off the hook, with one cast member angrily demanding to know why animals are not given the same love and space as free-range kale. This passage contains Silvestrini’s most inventive choreography, with cast members brutally manhandling their lolling, squawking, dull-eyed colleagues as if delivering them for slaughter. As a chef sings an anthem extolling the joys of meat-eating, her body orgasmically swaying against a white backdrop, she leaves a broad blood smear.

May Contain Food relates thematically to earlier works by Silvestrini, particularly The Big Sale (2005), which skewered hyper-consumerism, and Dear Body (2008), which took a satirical swipe at the cult of physical perfection. It’s performed with great verve – Sonya Cullingford is outstanding, and the reliably fleet-footed Carl Harrison on fine, arch form – and Orlando Gough’s score is splendidly, sonorously odd, with echoes of Corsican polyphony. But beyond charting the daftness of the food-fixated, which we’ve all had ample opportunity to do for ourselves over the years, Silvestrini doesn’t have a particular point to make, and the piece is just that bit too pleased with its own postmodern cleverness. It could also use some decisive editing. Unlike restaurateurs, choreographers should leave you wanting more.

At The Place until Saturday 7 May. Box office: 020 7121 1100

Crohn’s Disease and Colitis Patients Should Avoid MSG and Stick to Raw Food

A healthy diet does not include monosodium glutamate (referred to as MSG). This fact holds true for everyone – especially Crohn’s Disease and Colitis patients. The primary source of MSG is processed foods. The Western diet of fats, sugars, and processed foods is believed to be the culprit responsible for the prevalence of Crohn’s Disease and Colitis in North American society.

Patients with these conditions do much better with a diet of fruits and vegetables. In fact, many people claim that they have found a way to manage (and even eliminate) their uncomfortable symptoms. Some patients say that taking part in a water fast followed by a regular raw food diet worked for them. Of course, nobody should start a fast or make drastic changes to their diet without checking with their medical proffessional.

Mostly, people do not have problems with a diet of fruit and vegetables. Yet the body has to go through a period of adjustment to its new “fuel.” People with multiple conditions may experience temporary challenges with a raw food diet. It is always better for patients to check with their own medical proffessional.

In almost every case, fruits and vegetables will be the best choice. A diet saturated with MSG is never the right choice. In fact, Dr. Russell Blaylock, a neurosurgeon and author of “Excitotoxins: The Taste that Kills,” names monosodium glutamate as “the taste that kills.” That designation makes a powerful statement.

Yet Dr. Blaylock insists that MSG deserves that disturbing title. According to this physician, monosodium glutamate use can result in brain damage. In addition, this harmful substance can worsen diseases including Lou Gehrig’s disease and Alzheimer’s disease as well as other serious conditions. The doctor even believes that MSG can increase the level of a learning disability.

MSG is thought to cause headaches, eye damage, and even depression. Monosodium glutamate has been linked to short-term and long-term effects. A series of complications has been attributed to MSG. Indeed, there are reports that MSG has led to death under certain circumstances.

Obviously, this unhealthy substance will hinder rather than help anyone with Crohn’s Disease and Colitis. These sufferers should be looking for the healthiest choice. Sticking to a raw food diet is the best way to avoid monosodium glutamate.

Sold originally decades ago in the US under the brand name ‘Accent’ (a meat tenderizer), today’s MSG can be harder to spot in foods at the supermarket. Monosodium glutamate shows up in salad dressings, canned soups, frozen dinners, and a variety of other products. The scariest fact about MSG is that it has been found on occasion in baby foods and formulas.

Monosodium glutamate must be listed on labels. Yet ‘free glutamic acid’ (a MSG component) does not have to appear on a list of ingredients. By choosing a raw food diet, Crohn’s Disease and Colitis sufferers can avoid this “MSG mess.” Even when dining out, everyone must still be vigilant about their consumption of MSG. When you choose fresh food over processed products, it becomes much easier to avoid substances with no health benefits but plenty of harmful effects.