Re: What percentage of raw foods do you consume?

[Guest guest]

I only eat enough raw to get the vitamins that are heat sensitive (B1, B6,

Taurine). I don't know what that would be in percent (is that percent of

calories, or percent of bulk?)

-Lana

" There is nothing more useful than sun and salt. " - Latin proverb

On Thu, Jul 30, 2009 at 7:10 AM, ccbmamma <caroleebol@...> wrote:

> Hi, I'm just curious what other NTers are consuming in regard to raw foods

> (including of course milk and ferments). I've been reading several books on

> enzymes, have tried the 100% raw thing (including raw meat) and my gut is

> not liking so many raw veggies and fruits so far (and my tongue is not

> liking the raw meats so much). Doesn't Sally recommend at least 50% raw?

> Would love to hear your thoughts...

>

> Carolee

>

>

>

> ------------------------------------

>

>

[Guest guest]

I really don't get into raw vegetables...just not very appealing to me, but I

really love many different types of fermented vegetables which have ever more

benefits than raw veggies. I would try making your own pickles or other

fermented things that sound good to you.

If you don't enjoy raw meat much, raw egg yolks are easy to fit in most diets,

and rare steaks still are pretty close to raw and much more palatable for some.

Raw ground beef doesn't taste good to me on its own, but if I mix it with some

melted butter and raw sauerkraut it really is quite appetizing.

-

>

> Hi, I'm just curious what other NTers are consuming in regard to raw foods

(including of course milk and ferments). I've been reading several books on

enzymes, have tried the 100% raw thing (including raw meat) and my gut is not

liking so many raw veggies and fruits so far (and my tongue is not liking the

raw meats so much). Doesn't Sally recommend at least 50% raw? Would love to hear

your thoughts...

>

> Carolee

>

[Guest guest]

From what I remember reading from WAPF sources recently, raw is a bit

oversold. Getting the enzymes is important, but there aren't really

tons of enzymes in raw veggies; eating lacto-fermented veggies (and

other ferments like kefir etc) is a much better source of them. I

don't remember Sally specifying a percentage of raw that's desirable,

and here in the basic dietary guidelines, it mentions enzymes in

connection with fermented products. And of course dairy should ideally

be raw:

Dietary Guidelines

Eat whole, natural foods.

Eat only foods that will spoil, but eat them before they do.

Eat naturally-raised meat including fish, seafood, poultry, beef,

lamb, game, organ meats and eggs.

Eat whole, naturally-produced milk products from pasture-fed cows,

preferably raw and/or fermented, such as whole yogurt, cultured

butter, whole cheeses and fresh and sour cream.

Use only traditional fats and oils including butter and other animal

fats, extra virgin olive oil, expeller expressed sesame and flax oil

and the tropical oils-coconut and palm.

Eat fresh fruits and vegetables, preferably organic, in salads and

soups, or lightly steamed.

Use whole grains and nuts that have been prepared by soaking,

sprouting or sour leavening to neutralize phytic acid and other anti-

nutrients.

Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages

and condiments in your diet on a regular basis.

Prepare homemade meat stocks from the bones of chicken, beef, lamb or

fish and use liberally in soups and sauces.

Use herb teas and coffee substitutes in moderation.

Use filtered water for cooking and drinking.

Use unrefined Celtic seasalt and a variety of herbs and spices for

food interest and appetite stimulation.

Make your own salad dressing using raw vinegar, extra virgin olive oil

and expeller expressed flax oil.

Use natural sweeteners in moderation, such as raw honey, maple syrup,

dehydrated cane sugar juice and stevia powder.

Use only unpasteurized wine or beer in strict moderation with meals.

Cook only in stainless steel, cast iron, glass or good quality enamel.

Use only natural supplements.

Get plenty of sleep, exercise and natural light.

Think positive thoughts and minimize stress.

Practice forgiveness.

http://www.westonaprice.org/basicnutrition/dietguidelines.html

On Jul 30, 2009, at 7:10 AM, ccbmamma wrote:

> Hi, I'm just curious what other NTers are consuming in regard to raw

> foods (including of course milk and ferments). I've been reading

> several books on enzymes, have tried the 100% raw thing (including

> raw meat) and my gut is not liking so many raw veggies and fruits so

> far (and my tongue is not liking the raw meats so much). Doesn't

> Sally recommend at least 50% raw? Would love to hear your thoughts...

>

> Carolee

> .

>

>

>

[Guest guest]

Forgot to answer for me personally... I eat raw whatever tastes good

in a salad (lettuces, tomatoes, cucumbers, herbs), occasional fruit,

and if I drink milk it's raw but that doesn't seem to agree with me

that much. I steam/saute the sturdier greens such as kale, and always

cook brassicas like broccoli and cauliflower, and use onions and

garlic in cooked recipes. I grate a bit of carrot into salads

sometimes, but usually cook them, in a mix of roasted veggies or

something where they'll be caramelized as I don't like the taste of

cooked carrots otherwise. (Steamed and mashed with potatoes or

cauliflower would work.) I use them in soups a lot. Raw carrot tastes

best to me but my understanding is the carotenoids are easier to

digest when cooked. I usually add some lacto-fermented veggies to the

side of a salad.

I try to get 1-2 or even 3 servings of greens a day. Dr. Cowan

(Fourfold Path to Healing, WAPF board) told me to eat dark leafy

greens at every meal, but I can't quite bring myself to do that most

days. I'm closer to that now that I'm growing 2 kinds of kale plus

chard.

No idea what this adds up to as far as percentage of my diet. No more

than 25% probably. To me, " raw-cultured " is more important than raw

in general.

Jeanmarie

On Jul 30, 2009, at 7:45 AM, Lana Gibbons wrote:

> I only eat enough raw to get the vitamins that are heat sensitive

> (B1, B6,

> Taurine). I don't know what that would be in percent (is that

> percent of

> calories, or percent of bulk?)

> -Lana

>

> " There is nothing more useful than sun and salt. " - Latin proverb

>

> On Thu, Jul 30, 2009 at 7:10 AM, ccbmamma <caroleebol@...>

> wrote:

>

> > Hi, I'm just curious what other NTers are consuming in regard to

> raw foods

> > (including of course milk and ferments). I've been reading several

> books on

> > enzymes, have tried the 100% raw thing (including raw meat) and my

> gut is

> > not liking so many raw veggies and fruits so far (and my tongue is

> not

> > liking the raw meats so much). Doesn't Sally recommend at least

> 50% raw?

> > Would love to hear your thoughts...

> >

> > Carolee

> >

> [.

>

>

>

[Guest guest]

I find that light braising makes meat much more palatable while still preserving

the majority of it's " raw " properties.

Liver is the best example. Raw liver is pretty un-appetizing, yet 2 min of

braising in butter results in liver that is over 90% raw and very delicious. In

fact the raw part is very sweet compared to the grey part. Steak is basically

the same. And I find pastured pork to cook and eat just like beef. It's even red

like beef.

Cheers,

> >

> > Hi, I'm just curious what other NTers are consuming in regard to raw foods

(including of course milk and ferments). I've been reading several books on

enzymes, have tried the 100% raw thing (including raw meat) and my gut is not

liking so many raw veggies and fruits so far (and my tongue is not liking the

raw meats so much). Doesn't Sally recommend at least 50% raw? Would love to hear

your thoughts...

> >

> > Carolee

> >

>

[Guest guest]

I think it depends on what animal the liver comes from. Lamb liver tastes great

raw, I can even eat kidney raw or marinated in lime juice.

[Guest guest]

> >

> > Hi, I'm just curious what other NTers are consuming in regard to raw foods

(including of course milk and ferments). I've been reading several books on

enzymes, have tried the 100% raw thing (including raw meat) and my gut is not

liking so many raw veggies and fruits so far (and my tongue is not liking the

raw meats so much). Doesn't Sally recommend at least 50% raw? Would love to hear

your thoughts...

> >

> > Carolee

> >

>

Hi, in my opinion raw foods that can be edible as it is, are vegetables, nuts,

some millet, pulses and fruits. Generally meat groups are difficult as raw foods

to add in your diet, although you may try raw hen's eggs, oyester, milk.

umesh