What is "Raw" Food and Why Choose It?

Food is considered "raw" if it is not heated above 110° F.  There are some people who eat raw fish, meat (lightly seared), and raw dairy products.  However, most raw foodists are vegetarian or vegan, in that the raw food that they consume consists of nuts, seeds, some grains, fruits, vegetables, herbs, various other plant based products, and natural sweeteners. I fall into the latter category, but I am not a vegetarian or a vegan.  This is because I don't only eat raw foods, and the cooked food that I eat consists of some meat, fish, eggs, and (a small amount of) dairy.  I also believe it's best to eat foods such as most grains, all beans, potatoes and squash in their cooked forms.  When the tough cellular walls of plants are broken down, our bodies can then absorb the nutrients better.  This is also the case with lycopene in tomatoes, and beta carotene in carrots.  Still yet, some things are toxic raw, such as kidney beans or green potatoes.

Some raw foodists actually sprout beans and grains instead of cooking them, but let's be honest, most people don't have time for that (I certainly don't).  However, you can buy some things already sprouted, such as bread (cooked; Ezekiel bread for example), mung bean sprouts, alfalfa, and broccoli seeds.

So did you know that you can eat as low as 70% raw food and still consider yourself a raw foodist (that is, if you want to label yourself as such)?  Do you think of nuts, seeds, fruits, and veggies as boring, and limited?  Actually, you may be greatly surprised as to how versatile these can be, and how many creative and delicious dishes are possible using only them.

So why choose to eat foods in their raw form?  Two reasons: one is scientific, one is practical.  Scientifically, many raw foods lose some nutritional value when cooked, and their naturally occurring enzymes are killed.  We produce our own digestive enzymes as well, but the theory is that the more enzymes that we consume from foods, the more our digestion will be aided.  Hence, our bodies can spend less time digesting food, and nutrients are broken down and used more efficiently.  This in turn gives our bodies more energy and time for healing and cleansing.

The second (and perhaps more convincing) reason is seen in the practical application of eating this way.  Incorporating fresh, whole foods into our diets produces smooth glowing skin, whiter teeth, healthier gums, and slimmer waistlines.  There are a myriads of people who claim that eating raw has cured them from a wide variety of diseases and ailments, or at the very least has kept them at bay.  A few of these being type 2 diabetes, toxic metal or chemical poisoning, Crohn's disease, IBS, arthritis, migraines, and general aches and pains.  Many others simply enjoy feeling healthier and having more energy.  Also, eating whole, raw foods can lower bad cholesterol, triglycerides, and blood pressure.

Even if you don't want to shoot for 70% raw, simply eating more fresh fruits and vegetables can make a world of difference to your body.  My goal of this blog is to make that challenge a little easier, both for myself and for others.  Eating raw and semi-raw food can be delicious!