FAQ - Why Raw? |
1. What is the Raw Food Lifestyle?
"Raw" means food that is unprocessed, unrefined, and untreated with heat. The three main raw food groups are
fresh fruits, vegetables (especially the dark green leafy veggies), and natural fats, such as avocados, nuts, and
seeds. Raw food isn't a radical concept; most nutritionist agree that we need to eat more fresh fruits and vegetables.
The Raw Food Lifestyle simply suggests that these foods should be MOST of what we eat, and should be prepared
in a way that maximizes nutrient content.
2. What are some of the nutritional benefits of Raw Foods?
Eating foods rich in fresh greens, vegetables, and fruits is the easiest way to maintain optimal health and weight. It
helps you avoid the foods that have been linked to degenerative diseases and weight gain, including "bad carbs"
(such as white sugar and white flour) and "bad fats" (saturated and trans-fat). Additional, raw greens, vegetables,
fruits, nuts, and seeds have vitamins, minerals, phytonutrients, enzymes, and fiber - all essential for good health.
Better nutrition will help slow the aging process and increase energy as well as nurture your body so it can defray
disease and obesity.
3. Do you recommend eating a 100% raw diet?
Eating raw does not need to be all or nothing. A small percentage of people eat 100% raw, but this isn't practical for
most of us. Eating even 50 - 75% raw foods can improve health and vitality. The main point is to increase the
percentage of fresh fruits and vegetables in your meals.
4. What is the importance of enzymes in raw foods?
Enzymes help "digest" or break down raw foods. For example, when fruits ripen, their enzymes changes starches
into simple sugars (which is why unripe fruit isn't as sweet). Raw fruits, vegetables, nuts and seeds contain the
enzymes necessary to complete the digestion process. (The enzymes in nuts and seeds are activated through
soaking them.) The importance of food enzymes in your food is currently a subject of debate among nutritionists.
What we do know is that enzymes are the most heat sensitive of all nutrients, destroyed at high temperatures above
118 degrees. More and more research suggests eating high-enzyme foods aid digestion, and that our bodies can
recycle many of the enzymes in food, which means less depletion of its own store of enzymes. Eating enzyme-rich
foods is thought to increase vitality and slow the aging process. (Our bodies start reducing the production of
enzymes by the time we reach the age of 30.)
5. Are raw foods high in fat, with all those nuts, seeds and avocados?
There are good fats and bad fats. The bad fats include trans-fats, saturated animal fat, and refined polyunsaturated
fats, such as the fat in refined cooking oils. The "good fats" are all the raw ones: the mono-unsaturated fats, present
in avocados, almonds and olive oils: Omega-3 fatty acids present in hemp seeds, flax seeds and walnuts; and
medium-chain saturated fatty acids, present in coconuts and coconut oil. True, you want to responsible ingesting
even the good fats, just keep eating enough fresh fruits and green leafy vegetables.
6. Where do I get my protein?
Protein can be found in natural foods. Vegetables and fruits taken together have about 15% of their calories as
protein. Nuts, seeds (especially hemp and sesame), nut/seed butters, dark leafy greens and sprouts, and algae (as
spirulina) are rich sources of protein. More protein is assimilated in raw foods than in cooked foods, which means
you don't need to eat quite as much protein it is from raw sources. Even non-vegetarians (who consume more
protein), should still add at least 50% raw foods. Once they do, non-vegetarians often find that they naturally reduce
the amount of animal protein that they consume.
7. Is the Raw Food Lifestyle expensive?
When you make easy recipes, this lifestyle is much less expensive than the Standard American Diet. True, organic
fruits and vegetables are more costly, but they are still more affordable than meat, dairy products and processed
foods. The benefits to your health alone, will save you money in the long run.
8. I don't like the taste of green leafy vegetables. What can I do to disguise them?
The easiest way to incorporate more greens into your lifestyle is to include them in a delicious fruit smoothie. Here
is an example: 1 cup of water, 1 large handful of spinach or kale, 2 - 3 bananas.
It's nutritious and satisfying ,and yes it's a green, smoothie.
9. I'm worried my digestive system can't handle too many raw fruits and vegetables. What can I do?
Raw fruits and vegetables are high in fiber, so there may be an adjustment period. Fruits generally aren't the
problems - they usually digest within 30 minutes - as long as you eat them in moderate amounts and on an empty
stomach. As far as vegetables go, emphasize the easy-to-digest greens and vegetables at first, such as lettuce,
celery, cucumbers, tomatoes, summer squash, red bell peppers, and green, leafy sprouts. Be sure to CHEW them
thoroughly. Dark green and cruciferous vegetables, such as kale, collards, cabbage, and broccoli are very nutritious
(rich in protein and minerals), but can be harder to digest. Try shredding them finely and massaging them with a
little sea salt, extra-virgin (cold pressed) olive oil and lemon juice to soften them. Or, take greens as juices and
blended soups, as you gradually adapt to eating more raw foods. You can also add greens to blended fruit
smoothies (use 60% fruit and 40% greens and water to thin....as you adjust use 60% greens and 40% fruits).
Dehydrated green super food powders are convenient supplements, especially while traveling.
10 How do you make raw, tough greens like kale and collards palatable?
To make a raw green such as kale more palatable, julienne into really fine ribbons and toss them with a dressing of
extra-virgin (cold pressed) olive oil, lemon juice and sea salt. You want the kale to wilt, so massage the dressing
into the greens with your clean hands. The result will be kale as soft as steamed or stir-fried, but more colorful and
nutritious.
11. I have to take my lunch to work and I don't want to bring a large salad. Any suggestions for portable
lunches?
Try making raw soup, which is like a smoothie, but with vegetable instead of fruits. Start with lots of greens and
veggies, because when you blend them, they condense in volume. You can transport soup in a thermos an drink it
or eat it with a spoon.
Also, make dips and pate with crudites, or crackers.
12. I am so busy, I don't even have 30 minutes most weekdays. Are there any raw foods I can make in advance?
Yes, you can. Pates (dips made from soaked nuts and seeds) can easily be prepared in advance as well as
crackers, cookies. Most desserts will keep for five days in the refrigerator. Nut mylks and salad dressings can also
be prepared in advance.
13. How can I get my kids to eat more fruits and vegetables?
Kids need fruits and vegetables more than anyone - to be energetic and happy, to perform well in school, and to
develop healthy eating habits for life. You can encourage both fruit and vegetable eating by enlisting your kids' help
in preparing easy recipes, especially brightly -colored dishes and finger foods. For example: Crudites with Ranch
Dressing, Zucchini Noodles with Marinara Sauce, Sweet Nut'ins with Almond Milk, Mango Sorbet, and Blueberry Pie -
all RAW.
14. How can I stick to a raw foods in a cold climate?
Here in Texas, we don't have that problem too often, but it does come up. You can let the foods stand at room
temperature instead of eating it straight out of the cold refrigerator. You can also warm up soups and sauces over
very low heat on the stove or in your dehydrator. Use spices such as ginger and cayenne. They will heat you up from
the inside out. Drink lots of hot teas. Get vigorous exercise - you'll feel warm before you know it.
"Raw" means food that is unprocessed, unrefined, and untreated with heat. The three main raw food groups are
fresh fruits, vegetables (especially the dark green leafy veggies), and natural fats, such as avocados, nuts, and
seeds. Raw food isn't a radical concept; most nutritionist agree that we need to eat more fresh fruits and vegetables.
The Raw Food Lifestyle simply suggests that these foods should be MOST of what we eat, and should be prepared
in a way that maximizes nutrient content.
2. What are some of the nutritional benefits of Raw Foods?
Eating foods rich in fresh greens, vegetables, and fruits is the easiest way to maintain optimal health and weight. It
helps you avoid the foods that have been linked to degenerative diseases and weight gain, including "bad carbs"
(such as white sugar and white flour) and "bad fats" (saturated and trans-fat). Additional, raw greens, vegetables,
fruits, nuts, and seeds have vitamins, minerals, phytonutrients, enzymes, and fiber - all essential for good health.
Better nutrition will help slow the aging process and increase energy as well as nurture your body so it can defray
disease and obesity.
3. Do you recommend eating a 100% raw diet?
Eating raw does not need to be all or nothing. A small percentage of people eat 100% raw, but this isn't practical for
most of us. Eating even 50 - 75% raw foods can improve health and vitality. The main point is to increase the
percentage of fresh fruits and vegetables in your meals.
4. What is the importance of enzymes in raw foods?
Enzymes help "digest" or break down raw foods. For example, when fruits ripen, their enzymes changes starches
into simple sugars (which is why unripe fruit isn't as sweet). Raw fruits, vegetables, nuts and seeds contain the
enzymes necessary to complete the digestion process. (The enzymes in nuts and seeds are activated through
soaking them.) The importance of food enzymes in your food is currently a subject of debate among nutritionists.
What we do know is that enzymes are the most heat sensitive of all nutrients, destroyed at high temperatures above
118 degrees. More and more research suggests eating high-enzyme foods aid digestion, and that our bodies can
recycle many of the enzymes in food, which means less depletion of its own store of enzymes. Eating enzyme-rich
foods is thought to increase vitality and slow the aging process. (Our bodies start reducing the production of
enzymes by the time we reach the age of 30.)
5. Are raw foods high in fat, with all those nuts, seeds and avocados?
There are good fats and bad fats. The bad fats include trans-fats, saturated animal fat, and refined polyunsaturated
fats, such as the fat in refined cooking oils. The "good fats" are all the raw ones: the mono-unsaturated fats, present
in avocados, almonds and olive oils: Omega-3 fatty acids present in hemp seeds, flax seeds and walnuts; and
medium-chain saturated fatty acids, present in coconuts and coconut oil. True, you want to responsible ingesting
even the good fats, just keep eating enough fresh fruits and green leafy vegetables.
6. Where do I get my protein?
Protein can be found in natural foods. Vegetables and fruits taken together have about 15% of their calories as
protein. Nuts, seeds (especially hemp and sesame), nut/seed butters, dark leafy greens and sprouts, and algae (as
spirulina) are rich sources of protein. More protein is assimilated in raw foods than in cooked foods, which means
you don't need to eat quite as much protein it is from raw sources. Even non-vegetarians (who consume more
protein), should still add at least 50% raw foods. Once they do, non-vegetarians often find that they naturally reduce
the amount of animal protein that they consume.
7. Is the Raw Food Lifestyle expensive?
When you make easy recipes, this lifestyle is much less expensive than the Standard American Diet. True, organic
fruits and vegetables are more costly, but they are still more affordable than meat, dairy products and processed
foods. The benefits to your health alone, will save you money in the long run.
8. I don't like the taste of green leafy vegetables. What can I do to disguise them?
The easiest way to incorporate more greens into your lifestyle is to include them in a delicious fruit smoothie. Here
is an example: 1 cup of water, 1 large handful of spinach or kale, 2 - 3 bananas.
It's nutritious and satisfying ,and yes it's a green, smoothie.
9. I'm worried my digestive system can't handle too many raw fruits and vegetables. What can I do?
Raw fruits and vegetables are high in fiber, so there may be an adjustment period. Fruits generally aren't the
problems - they usually digest within 30 minutes - as long as you eat them in moderate amounts and on an empty
stomach. As far as vegetables go, emphasize the easy-to-digest greens and vegetables at first, such as lettuce,
celery, cucumbers, tomatoes, summer squash, red bell peppers, and green, leafy sprouts. Be sure to CHEW them
thoroughly. Dark green and cruciferous vegetables, such as kale, collards, cabbage, and broccoli are very nutritious
(rich in protein and minerals), but can be harder to digest. Try shredding them finely and massaging them with a
little sea salt, extra-virgin (cold pressed) olive oil and lemon juice to soften them. Or, take greens as juices and
blended soups, as you gradually adapt to eating more raw foods. You can also add greens to blended fruit
smoothies (use 60% fruit and 40% greens and water to thin....as you adjust use 60% greens and 40% fruits).
Dehydrated green super food powders are convenient supplements, especially while traveling.
10 How do you make raw, tough greens like kale and collards palatable?
To make a raw green such as kale more palatable, julienne into really fine ribbons and toss them with a dressing of
extra-virgin (cold pressed) olive oil, lemon juice and sea salt. You want the kale to wilt, so massage the dressing
into the greens with your clean hands. The result will be kale as soft as steamed or stir-fried, but more colorful and
nutritious.
11. I have to take my lunch to work and I don't want to bring a large salad. Any suggestions for portable
lunches?
Try making raw soup, which is like a smoothie, but with vegetable instead of fruits. Start with lots of greens and
veggies, because when you blend them, they condense in volume. You can transport soup in a thermos an drink it
or eat it with a spoon.
Also, make dips and pate with crudites, or crackers.
12. I am so busy, I don't even have 30 minutes most weekdays. Are there any raw foods I can make in advance?
Yes, you can. Pates (dips made from soaked nuts and seeds) can easily be prepared in advance as well as
crackers, cookies. Most desserts will keep for five days in the refrigerator. Nut mylks and salad dressings can also
be prepared in advance.
13. How can I get my kids to eat more fruits and vegetables?
Kids need fruits and vegetables more than anyone - to be energetic and happy, to perform well in school, and to
develop healthy eating habits for life. You can encourage both fruit and vegetable eating by enlisting your kids' help
in preparing easy recipes, especially brightly -colored dishes and finger foods. For example: Crudites with Ranch
Dressing, Zucchini Noodles with Marinara Sauce, Sweet Nut'ins with Almond Milk, Mango Sorbet, and Blueberry Pie -
all RAW.
14. How can I stick to a raw foods in a cold climate?
Here in Texas, we don't have that problem too often, but it does come up. You can let the foods stand at room
temperature instead of eating it straight out of the cold refrigerator. You can also warm up soups and sauces over
very low heat on the stove or in your dehydrator. Use spices such as ginger and cayenne. They will heat you up from
the inside out. Drink lots of hot teas. Get vigorous exercise - you'll feel warm before you know it.
