Eat­ing raw food

Raw­ism: eat­ing fresh un­pro­cessed food that has not been cooked or ex­posed to tem­per­a­tures over 48 de­grees cel­sius.

Element - - Contents - LANI LOPEZ Lani Lopez Adv. Dip Nat, BHSc. is a natur­opath, clin­i­cal nu­tri­tion­ist and founder of Talk nu­tri­tion and win­ter well­be­ing with Lani at face­

Araw food diet is made up of 75-100% live, nu­tri­tion­ally-dense, un­cooked and un­pro­cessed food – or­ganic wher­ever pos­si­ble. Raw­ism is an ap­proach to nu­tri­tion worth ex­plor­ing, for a short-erm health boost or as a life­style.

The ba­sics Eat­ing

raw has long been pre­scribed as a treat­ment for both chronic and acute con­di­tions. As a clin­i­cal nu­tri­tion­ist I have of­ten pre­scribed it and reg­u­larly eat raw for my own well­be­ing. It is a good op­tion for detox, im­proved im­mu­nity and en­ergy.

The fun­da­men­tal prin­ci­ple is that plant foods in their most nat­u­ral state – un­cooked and un­pro­cessed – are the most whole­some for the body and es­pe­cially ben­e­fi­cial to re­duce tox­ins. Pos­si­bly why on a raw diet, lethargy and headaches re­duce. I am one of many who no­tice im­proved en­ergy, eye­sight and greater men­tal clar­ity and fo­cus.

Ad­vo­cates will quote re­mark­able sto­ries of life-chang­ing re­sults and some of quite mirac­u­lous re­cov­ery from acute and chronic disease, but of the few for­mal stud­ies some re­sults stand out. A re­view of fifty stud­ies showed a raw diet re­duced the risk of oral, pha­ryn­geal, la­ryn­geal, esophageal, and gastric can­cers.

Raw cru­cif­er­ous veg­eta­bles (cab­bage, Brus­sels sprouts, broc­coli, kale) are as­so­ci­ated with re­duced risk of blad­der can­cer on even a few serves. Raw broc­coli has an en­zyme called my­rosi­nase which revs up your liver’s abil­ity to detox­ify car­cino­gens. Cook­ing broc­coli in­ac­ti­vates the en­zyme, and steamed broc­coli has only about a third of th­ese can­cer-fight­ing com­pounds.

Raw­ists have shown healthy lev­els of vitamin A and di­etary carotenoids, (from veg­eta­bles, fruits and nuts) – pow­er­ful pro­tec­tants against chronic disease. Low-lev­els of choles­terol and triglyc­erides are com­mon.

Out of the fire

Vitamin con­tent of raw foods is roughly 10-25% higher than in cooked foods. A raw food diet is rich in min­er­als and health­giv­ing, anti-ox­i­dant rich phy­to­chem­i­cals.

With veg­eta­bles like cab­bage, cru­cifers, herbs and fruit, heat im­pairs many of the vi­ta­mins and min­er­als and de­stroys most of the en­zymes. But fer­ment­ing th­ese veg­eta­bles re­tains nu­tri­ents and they’re easy to digest. Fer­mented foods (cul­tured veges, sauer­kraut, kim­chi, raw milk, ve­gan cheeses, co­conut cream) pro­vide pro­bi­otics (good bac­te­ria) which are cru­cial to di­ges­tion and health help­ing our bod­ies fight off disease and boost our good health.

Legumes are im­por­tant in any healthy diet and es­pe­cially in raw­ism. Cook­ing makes legumes eas­ier to digest but di­min­ishes nu­tri­ent bio-avail­abil­ity and in­ac­ti­vates en­zyme in­hibitors. So­lu­tion? Soak, ger­mi­nate, or fer­ment.

Raw nuts have healthy, es­sen­tial fats, can help lower LDL (low-den­sity lipopro­tein), or ‘bad,’ choles­terol, re­duce risk of blood-clots and im­prove the healthy lin­ing of ar­ter­ies When nuts are roasted those disease-fight­ing fats get bro­ken down into free rad­i­cals that ac­tu­ally con­trib­ute to car­dio­vas­cu­lar disease.

Take the heat off

The western diet is greatly in need of a swing to more plant­based un­pro­cessed food. 60% of your diet should be raw (ide­ally 70%).

Give it a try – go raw for a month or maybe six weeks. New flavours and tex­tures abound and with a lit­tle ef­fort some de­li­cious meals and food dis­cov­er­ies await.

Your palate will change and the de­li­cious tastes of crisp, fresh veges and fruit soon be­comes de­sir­able and sat­is­fy­ing.

This makes achiev­ing that op­ti­mal 70% raw diet both easy and tasty to achieve, for life.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.