Why Eat Raw Foods?

Everyone knows it is healthy to eat fresh, uncooked fruits and vegetables everyday. A raw food diet simply says: these foods should be most of what we eat.

Vitamins and Micronutrients

Most vitamins and other micronutrients are damaged or destroyed with temperatures above 130 degrees. Many of these newly discovered nutrients are thought to help prevent cancer and other diseases. Eating plenty of fresh, raw fruits and vegetables will increase the vitamins and micronutrients in your diet.

Enzymes

Enzymes are the most heat sensitive of all nutrients and are damaged or destroyed at temperatures above 115 degrees. Raw fruits, vegetables, nuts and seeds contain the necessary enzymes to complete the digestion process. Enzymes in your food aid the digestion of that food, and when they are absent, the body must work harder on digestion.

Water

Our bodies are 70% water. Fruits and vegetables are rich in pure water and consuming a water-rich diet will keep you well hydrated.

Fruits

Fruits are very good for elimination and have the highest percent of vitamins per calorie of any class of foods. When you eat fruits, you get an instant message from the brain that your blood sugar levels are rising, which helps regulate your appetite so you know when to stop eating. Eating fruit also reduces cravings for sweets after meals. However, for some people with concerns of even fruit sugar should avoid fruit and dried fruit.

Vegetables

Vegetables have the highest percentage of minerals per calorie of all class of foods. Emphasize the easy to digest greens and vegetables such as lettuce, celery, cucumbers, tomatoes, courgette, summer squash, red bell peppers, and green, leafy sprouts. Dark greens and cruciferous vegetables such as kale, collards, cabbage and broccoli are very nutritious, but can be harder to digest. Shredding them finely or taking them in juices or blended soups at first will help as you gradually adapt to eating more raw vegetables. You can also use dehydrated greens, grass and algae powders as supplements, which are especially good for travelling

The Good Fats

Natural fats are very sensitive to heat. Once fats are heated and processed they no longer have antioxidant qualities and can be carcinogenic. Cooked fats are also sticky which can cause blockages in the arteries and digestive tract, inhibits the absorption of nutrients, and reduces the body’s ability to transport oxygen. Nuts and seeds contain protein and good fats. Fatty fruits and their oils such as avocado, olives, and olive oil are also rich in good fats. Most nuts and seeds, particularly nuts are acid forming, so use them in moderation, and combine them properly with alkalising greens or vegetables. To increase digestibility soak your nuts and seeds overnight before eating. Too much fat (even the good fats) can cause digestive problems and weight gain.

Algae

Spirulina, chlorella, and Klamath-Lake algae’s may be used as a nutritious whole food supplement between or with meals. They are high in protein, vitamin A, iron, and chlorophyll. Make sure that you buy algae that has been dried at low temperatures or flash frozen to preserve the enzymes.

Proper acid-alkaline balance

Processed food, cooked food diets, pollution, and stress leave most people too acidic, which prevents optimal immune system functions and leaches alkaline minerals from the body. Fruits and vegetables help keep you alkaline.

Food Combining

After you have eaten most of the body’s blood goes to the digestion process and if there is not enough oxygen for the brain or muscles, this is why you fall asleep after a big meal. If food remains in the system too long sugar and starches can ferment, and proteins can putrefy. In contrast, fruit and vegetables are mostly water and only takes a short time in the digestion tract. Food combinations are essential to encourage proper digestion, assimilation and elimination of each food eaten.