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I like my meat passed through a warm room and am known to pop a bit of beef

into my mouth while butchering but and all raw food diet just doesn't seem

like fun at all. Wouldn't you begin to crave something warm in your tummy? I

know on cold winter mornings I look forward to our " goatmeal " breakfast. Just

curious.

Belinda

LaBelle Acres

www.labelleacres.com

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snip

Wouldn't you begin to crave something warm in your

tummy? I

> know on cold winter mornings I look forward to our " goatmeal "

breakfast. Just

> curious.

Hi Belinda,

I start with veggie juice and cream (celery/parsley) followed in an

hour by 5 ounces of raw chuck roast and a little raw honey. It suits

me fine. I don't work outside so I'm only exposed to the cold weather

while using pub trans to get to work or school. However, I am warmer

on a raw meat and fat diet than I was on a raw fruit diet. The warmth

comes from a good metabolism and efficient digestion (more energy left

over) rather than hot food in my belly. I had a cooked meal about a

month ago at my bro's birthday party and my mouth wasn't the same for

a couple of days. I tried to let the soup cool before eating but

obviously didn't wait long enough!

Portland, OR

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>I like my meat passed through a warm room and am known to pop a bit of beef

>into my mouth while butchering but and all raw food diet just doesn't seem

>like fun at all.

That's what's stopped me from going more raw so far, but I figure I just

have to find more varied and enjoyable ways of preparing raw food. That

pickled salmon I just made is a good start!

-

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In a message dated 2/25/02 6:21:25 PM Central Standard Time, bianca3@...

writes:

>

>

>

> It is probably good to set some definitions. In general, most people who

> are considered to be raw fooders eat a percentage of raw food that is 85%

> or above. There might be some who disagree but this is fairly well

> accepted. This is where the bulk of folks fit (but not all) who call

> themselves raw animal fooders. Very few raw animal fooders exist for a

> long period of time without eating some cooked food. We live in a cooked

> food culture. That is reality. Unless one is a monk or nun there will be

> times that even the most 100% percent raw fooder will partake of cooked

> foods. I know once or twice year I will eat whatever, it just makes

> things a lot easier with people I am trying to maintain a relationship

> with, like my family. There is also a wide variety of people who call

> themselves raw foodists. Some would fit in the parameters of Price's/NT

> way, others would not. Raw vegans come to mind but some people who eat

> animal foods would not fit either.

>

> Raw food is not necessarily cold, either " energetically " or physically.

> Coconuts in their normal clime are rather warm. Milk fresh from the

> animal is warm and often frothy. Add some raw carob and a little honey

> and it is a delightful drink. And many foods can be warmed to about 104

> degrees and not lose any of their native properties. And I know from

> personal experience and those of others that my resistance to cold has

> grown enormously over the years. A direct result I believe from my diet.

>

> There are many creative ways to prepare raw foods (including animal) and

> still have fun. In fact, depending on your raw food approach, you can

> expand your dietary cuisine to the point where you don't miss a beat,

> especially when it comes to raw desserts. With a little creativity the

> sweet tooth problem can plaque certain kinds of raw fooders as well.

> Check out Sweet Temptations by Francis Kendall and you will see what I

> mean (and not a drop of honey in sight!).

>

> Spurred on by a book called Feasting On Raw Foods I have even

> experimented with raw grain. This originally caught my attention years

> ago because one health writer claimed that grains originally were able to

> be consumed in their raw state, but over the millennia had been

> transformed in such a way that it was no longer possible. Hmmm....wasn't

> sure about the veracity of that particular claim but it set me thinking.

> Could never get it right until I recently ran across an article on the

> web talking about a restaurant (vegan) that uses all raw grain in their

> foods. Turns out they were soaking their grains for several weeks at a

> time. I tried it with oats and rice, brought the bowl to about 100

> degrees, put some butter and honey on it, not bad! Not something I will

> add to my diet as a staple but occasionally I could manage, like when my

> nephews are clamoring for a bowl of oatmeal. Patterns matter, momentary

> and very infrequent indiscretions normally do not, although there are

> always exceptions.

>

> But for the typical raw/cooked NT way eater, there are a number of ways

> to creatively add raw foods to your diet in every food category

Thanks for the info. Somehow I had it in my head that raw was equal to cold.

Don't know why...funny little head I have I guess.

Belinda

LaBelle Acres

www.labelleacres.com

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On Sun, 24 Feb 2002 11:54:25 EST bilherbs@... writes:

I like my meat passed through a warm room and am known to pop a bit of

beef

into my mouth while butchering but and all raw food diet just doesn't

seem

like fun at all. Wouldn't you begin to crave something warm in your

tummy? I

know on cold winter mornings I look forward to our " goatmeal " breakfast.

Just

curious.

Belinda

LaBelle Acres

www.labelleacres.com

It is probably good to set some definitions. In general, most people who

are considered to be raw fooders eat a percentage of raw food that is 85%

or above. There might be some who disagree but this is fairly well

accepted. This is where the bulk of folks fit (but not all) who call

themselves raw animal fooders. Very few raw animal fooders exist for a

long period of time without eating some cooked food. We live in a cooked

food culture. That is reality. Unless one is a monk or nun there will be

times that even the most 100% percent raw fooder will partake of cooked

foods. I know once or twice year I will eat whatever, it just makes

things a lot easier with people I am trying to maintain a relationship

with, like my family. There is also a wide variety of people who call

themselves raw foodists. Some would fit in the parameters of Price's/NT

way, others would not. Raw vegans come to mind but some people who eat

animal foods would not fit either.

Raw food is not necessarily cold, either " energetically " or physically.

Coconuts in their normal clime are rather warm. Milk fresh from the

animal is warm and often frothy. Add some raw carob and a little honey

and it is a delightful drink. And many foods can be warmed to about 104

degrees and not lose any of their native properties. And I know from

personal experience and those of others that my resistance to cold has

grown enormously over the years. A direct result I believe from my diet.

There are many creative ways to prepare raw foods (including animal) and

still have fun. In fact, depending on your raw food approach, you can

expand your dietary cuisine to the point where you don't miss a beat,

especially when it comes to raw desserts. With a little creativity the

sweet tooth problem can plaque certain kinds of raw fooders as well.

Check out Sweet Temptations by Francis Kendall and you will see what I

mean (and not a drop of honey in sight!).

Spurred on by a book called Feasting On Raw Foods I have even

experimented with raw grain. This originally caught my attention years

ago because one health writer claimed that grains originally were able to

be consumed in their raw state, but over the millennia had been

transformed in such a way that it was no longer possible. Hmmm....wasn't

sure about the veracity of that particular claim but it set me thinking.

Could never get it right until I recently ran across an article on the

web talking about a restaurant (vegan) that uses all raw grain in their

foods. Turns out they were soaking their grains for several weeks at a

time. I tried it with oats and rice, brought the bowl to about 100

degrees, put some butter and honey on it, not bad! Not something I will

add to my diet as a staple but occasionally I could manage, like when my

nephews are clamoring for a bowl of oatmeal. Patterns matter, momentary

and very infrequent indiscretions normally do not, although there are

always exceptions.

But for the typical raw/cooked NT way eater, there are a number of ways

to creatively add raw foods to your diet in every food category.

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>On Sun, 24 Feb 2002 11:54:25 EST bilherbs@... writes:

>. With a little creativity the

>sweet tooth problem can plaque certain kinds of raw fooders as well.

******

That's a LOVELY Freudian-slip typo!

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At 04:18 PM 2/25/2002 -0800, you wrote:

>and all raw food diet just doesn't

>seem

>like fun at all. Wouldn't you begin to crave something warm in your

>tummy?

Interesting question. For me it isn't about fun. It's about digestion and

health. A Vedic saying goes something like " improper digestion is the root

of all disease. " I have had indigestion since I was about 20 years old or

so. I only got rid of indigestion when I changed over to mostly raw

foods. After 2 years on mostly raw foods, I notice that I can much more

easily tolerate a cooked meal than 2 years ago. The difference is

striking. My belief on that is that I have resupplied/restocked my body

with much needed enzymes via the raw foods. Now that I have sufficient

stores of those enzymes it is no longer a big chore to digest some cooked

foods. However, that store is relatively shallow and will not support

continued eating of cooked foods - just occasional.

Yes, occasionally I will crave something warm in my tummy - but invariably

I pay for that with slight indigestion.

Regards,

-=mark=-

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