Jane and I are very conscious of the power and cleansing attributes of a full-on raw food diet. We have tried it out for the past two years for at least a month (normally stretching to two) and have felt amazing; energy levels through the roof, body and mind happy and content….. Coupled with no alcohol, gluten or caffeine we were incredibly virtuous for a while and (almost) literally floated around in a state of exalted well-being. It was nice. We became converts by going through the process of learning to be more experimental with raw produce and the latent potential of the humble nut. See more of our writing on the topic here Why Raw Food? and more and even a little more (Raw Earth Month – Moving Back to Nature) for good measure.
The raw food movement does seem to attract a certain amount of food extremists, which puts alot of folk off. Its not all about being super skinny and living a veg obsessed, semi monastic existence. Jane and I do not fall into this bracket, we just love to experiment with foods and our bodies and really get a buzz from succulent, vibrant raw food dished. Check it out!
The desserts are something truly heavenly, Raw Chocolate Brownie with Chocolate Icing or Raw Coconut and Lime Cheesecake. Even the inventive way that salads are used is something to get the taste buds whirling, think Sprouted Wheat Grain, Apple and Mustard Salad or how about a Crunchy Thai Salad with Green Coco Dressing? OK, now I’m on a roll, how about a Raw Lasagne with Avocado and Lemon Ricotta? In fact its probably best just to check out our Raw button in the tags section (top right of the page)….
RAW FOOD VS COOKED FOOD
So the food can be inspiring and creative, but what about the health side of things. Most fruits and veggies are best served raw, but those containing lycopene (tomatoes, red pepper and other reddish fruits and veg like watermelons, red guava etc) are best served, from a nutritional point of view, slightly cooked. Lycopene is a very potent antioxidant. When cooked, tomatoes for example, show a boost in lycopene levels. The drawback however, and this goes for most vegetation, is that when cooked for lets say 30 minutes, the Vitamin C levels of tomatoes decreases by 30%. Basically heat increases the rate of degradation of food or ‘oxidisation’, which is bad for foods and bad for our bodies (hence the name ‘anti-oxidants’ which help against it). Boiling foods results in loss of valuable nutrients which leech into the water (more reasons to use it as soup stock!?) The healthiest way to cook food is to gently steam them and not to overcook them. Firm is fine. This will preserve much of their nutritional value.
So its a bit of a balancing act really, gain lycopene and lose Vitamin C. Some people say that Vitamin C is more prevalent in the plant world and we are better served to boost the lycopene levels, which is rarer. ‘Raw food vs Cooked Food’ is a complex comparison and I’d say that mostly raw is best for optimum health (if that’s what you’re driving at). We are still not sure of all of the benefits of raw food, but each year, science is discovering more reasons to get excited about salads and carrot batons!!!!!
Here is an interesting article I just read about the importance of enzymes to overall health, our bodies cannot thrive without them!
Importance of Enzymes
Enzymes are the sparks that start the essential chemical reactions our bodies need to live. They are necessary for digesting food, for stimulating the brain, for providing cellular energy, and for repairing all tissues, organs, and cells. Humbart Santillo, in his book, Food Enzymes, quotes a Scottish medical journal that says it well: “Each of us, as with all living organisms, could be regarded as an orderly, integrated succession of enzyme reactions.”
There are three types of enzymes: metabolic enzymes, digestive enzymes, and food enzymes.
Metabolic enzymes catalyze, or spark, the reactions within the cells. The body’s organs, tissues, and cells are run by metabolic enzymes. Without them our bodies would not work. Among their chores are helping to turn phosphorus into bone, attaching iron to our red blood cells, healing wounds, thinking, and making a heart beat.
Digestive enzymes break down foods, allowing their nutrients to be absorbed into the bloodstream and used in body functions. Digestive enzymes ensure that we get the greatest possible nutritional value from foods.
Food enzymes are enzymes supplied to us through the foods we eat. Nature has placed them there to aid in our digestion of foods. This way, we do not use as many of the body’s “in-house” enzymes in the digestive process.
This is important to remember. Dr. Edward Howell, who has written two books on enzymes, theorizes that humans are given a limited supply of enzyme energy at birth, and that it is up to us to replenish our supply of enzymes to ensure that their vital jobs get done. If we don’t replenish our supply, we run the risk of ill health.
In the Enzyme Nutrition axiom, Howell postulates that “The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.”
In other words, the more food enzymes you get, the longer, and healthier, you live.
The key is to remember that food enzymes are destroyed at temperatures above 118 F. This means that cooked and processed foods contain few, if any enzymes, and that the typical North American diet is enzyme-deficient. When we eat this type of diet, we could well be eating for a shorter and less-than-healthy life.
This points back to the importance of eating raw fruits and vegetables because they are “live foods”; that is, foods in which the enzymes are active. The more enzymes you get, the healthier you are. And the more raw foods you eat, the more enzymes you get.
One of the roles of enzymes in the body is detoxification — breaking down toxic substances so that they are excreted and cannot build up to possibly cause harm. Although this is done by metabolic enzymes, research shows that enzymes found in the foods we eat — although not food enzymes — may help our bodies do this.
This has such potential that the U.S. Army is looking into it. The U.S. Army Edgewood Research, Development, and Engineering Center has isolated enzymes that neutralize chemical warfare agents. The center’s Dr. Joseph J. DeFrank believes the enzymes can be used to rapidly decontaminate facilities, equipment, and vehicles.
The Frank M. Raushel Research Group is looking at ways to exploit the properties of enzymes for a variety of chemical and medicinal uses. One project is studying enzymes that catalyze the detoxification of organophosphate insecticides.
Other research points in the same direction. Research at the University of California — Davis is showing that green barley extract may accelerate the body’s breakdown of malathion, an organophosphate insecticide used heavily throughout the world.
Six different experiments measured the ability of barley leaf extract to “detoxify” this insecticide. All revealed positive results.
Interestingly enough, one more test was run after subjecting the green barley extract to high heat. This, the researchers believe, denatured and removed the proteins. Detoxification ability was again measured, and this time, did not take place. This indicates that the detoxifying agent in green barley is an enzyme, and when heated, the enzymes are destroyed. It also points out that green barley extract is “alive” — that is, that the enzymes are intact.
This info taken from the AIM International Partners Magazine, July, 1997
If you fancy trying out a raw food diet, you will find loads of recipes on the B.H.K. and if you need any advice, just drop us a line. The more raw food you can incorporate into your diet, the better. With the sun shining on our beautiful little island, I can think of no better time to drop the wok and pick up the grater. Go Raw!!!!!!(mostly) But most of all, have fun and enjoy cooking and eating!