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» LymeNet Flash » Questions and Discussion » Medical Questions » Going Raw or Partially Raw

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Author Topic: Going Raw or Partially Raw
oxygenbabe
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Ocean posted she did it at one point but it was expensive and difficult.

I just read Living on Live Food by Alissa Cohen and have her DVD here to view. It is an inspiring read and very easy to read with tons of recipes that seem mouth watering. I'm not a big cook tho...

Why would it be expensive?

You can sprout nuts and seeds and beans in a bowl--water, a paper towel, and a few days, and it's done. I already cook beans anyway...what would be so hard about sprouting them?

You can eat salads, organic etc, not that expensive.

I already make green juices.

I already get raw dairy from Amish farmers.

But a lot of my food is dead, I mean, I cook white rice, I eat potato chips, I am not sure the cooked eggs are so healthy for me though I love eggs, I eat cooked meat (Amish--very natural).

A dehydrator sounds great for making crunchy snacks.

I think I will pick out a few recipes of hers and get familiar with them. I'm not much into desserts.

I think it can only help my health to eat live food.

We'll see where it takes me.

Meanwhile, I had found a guy on tribe.net who handcrafts biotensors for a donation. I had emailed him and ended up in spam but he found me so he's going to make me one this weekend. He dowses to be sure it's right for you.

This was what I wanted! I'm happy.

I viewed Under Our Skin and I was reading the Montgomery County blog of the Lyme MD who helps patients with an avalanche of antibiotics that makes me cringe. I'm glad many get better but I just can't imagine going that route even if I could tolerate it. And for Under Our Skin, more power to Jordan or to Megan for tolerating years of antibiotics...not everybody can do it.

I was wheezing badly for 3 days and slept 1-3 hours a night, it was awful, and it comes into my head, "I need to take homeopathic China." I look it up (this has happened to me a few times, where a remedy floats into my head and I have to look it up). It was interesting.

But I didn't think I had China anyway so I ignored it. Then Tracy (Truthfinder) emailed me that I did have it in my kit, it's Cinchona. So I rushed off to take a dose. My wheezing improved greatly and I've slept well the last two nights. I made a wet dose from the China because that's how Tracy instructed me if you take it more than once, so you don't get aggravations. I felt a need to take a dose last night.

So I'm going to put together my own medicine cabinet of herbs, gem and flower elixirs, homeopathic remedies, nosodes, my Lightworks for now, and my biotensor when he sends it to me. I love that someone is MAKING me a biotensor just for me. This is the spirit I want.

Where this all will get me I don't know. Lyme has been a disaster in my life, and seems like just part of an overall "attack of the dark forces" but one thing I can say is that it has attuned me through my own body's resulting sensitivity, to all that is unhealthy.

It's like I keep peeling away layers. I've got my own little mini washer in my apartment now to do all my clothes, with healthy detergent. I air dry the clothes--why does ANYBODY with any respect for the earth use a clothes dryer? It increases your carbon footprint and its not healthy for the environment you or the clothes. Do you think its a coincidence they air dry their clothes in Germany where they have Bionic 880? Europe has a much healthier lifestyle generally.

I have been trying to eat healthier and healthier--Amish food being one aspect and local farmers another. I have no synthetic fabrics, no dusty rugs, etc. My furniture is genuine wood. I've had trouble with toxins from new things lately (made in China crap), but found a ceramic space heater that after a few days of outgassing is completely neutral.

A new steam iron gave off such toxic chemical steam I got rid of it, and just purchased a used Rowenta on ebay, a gal's mom went into assisted living and it was a 1991 iron--when Rowenta was the best brand around and they were made in Germany not in China like now (and lots of complaints about the quality going downhill since manufacturing switched to China).

I wish I could live even more naturally. I seem to have some karma to stay here in NY for the time being as much as I try to leave. I guess I just have to keep playing this out here in NY for the time being.

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lpkayak
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years ago i went to nyc and was dx with parasites by some specilist-he gave me meds and said not to eat raw...

the more i find out the more contraditions i hear. i had always heard how healthy raw was til that point.

if you are taking antacids and lowering your stomach acid i think you would be more open to parasite infection from raw...

but honestly, it is so hard to know what to do and not do...there are contradicitons everywhere

--------------------
Lyme? Its complicated. Educate yourself.

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lymie_in_md
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O2 -- I've tried to stay 50% raw or better. I think eggs are very important. I'm going to take your tip about amish eggs, I hadn't thought of that. Eggs are a perfect protein and we really need that in our diets to get well, and there is no protein more bioavailable then eggs. I've heard some folks are actually eating their eggs raw, I can't seem to embrace that idea. I tend to have eggs for breakfast on weekends.

Jon Barron wrote an article on protein and bioavailability and there is a section on eggs.

http://tinyurl.com/5c8epr

I currently purchase lots of sprouted vegetables and I really want to get to the point of sprouting my own.

O2 -- thanks for advising me on some other matters, it is very much appreciated. [Wink]

[ 21. November 2008, 10:32 PM: Message edited by: lymie_in_md ]

--------------------
Bob

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oxygenbabe
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Bob, I'm thinking of shifting to raw where I can. Sprouting and soaking nuts, sprouting grains and seeds, sounds great. A dehydrator to make crispy snacks.

I probably will still eat my Amish meat and eggs.

She thinks you need to be 100% raw to really heal.

I'll see how I do. I don't even have my kitchen set up right now.

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oxygenbabe
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Lpayak--I think he meant, not raw meat.

I mean you eat salads, don't you? You eat apples, fruit, bananas, etc. That's all "raw"

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Angelica
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I think raw works for some people. I tend to think that raw can be hard for some to digest. After doing Chinese medicine for a large chuck of my life I tend to believe for me that cooked food is easier for my body to deal with and digest and more nurturing. .

Oxygenbabe when making your own medicine cabinet don't forget to add cell/tissue salts. If you buy all 12 your are all set.

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Keebler
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-

You might think of JUICING - and also lightly steaming some vegetables for a balance.

When I asked my doctor about eating all raw veggies she said that my liver could not take it. She suggested some juices and some steamed veggies.

Lightly steamed veggies are much easier to digest - an easier task for a stressed liver to process.


Eggs and meats always need to be well cooked - for safety. These do provide a healthy source of protein and other nutrients. There are many healthful ways to do this.


Even before the first ``Rocky'' movie, the raw egg thing enticed some to follow. I considered that once - decades ago - mentioned it to a friend and was glad to then learn all about Salmonella. I wish they would edit that scene out of the movie.


You said: `` . . . I am not sure the cooked eggs are so healthy for me though I love eggs, I eat cooked meat . . .''


By specificifying ``cooked'' meat and ``cooked'' egg, are you now considering eating these raw?


I know there are some raw foodists who are now eating raw meat and raw eggs, too. However, severe illness - even death - can occur from eating either raw or undercooked meat/fish - or eggs.


Salmonella is just one food-borne bacteria of concern. There are others.


www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm

Salmonella

Excerpts:

. . . A bacterium, Salmonella enteritidis, can be inside perfectly normal-appearing eggs, and if the eggs are eaten raw or undercooked, the bacterium can cause illness . . . .


A person infected with the Salmonella enteritidis bacterium usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage.


The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization. . . .


The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. . . .


Egg-associated salmonellosis is an important public health problem in the United States and several European countries. A bacterium, Salmonella enteritidis, can be inside perfectly normal-appearing eggs, and if the eggs are eaten raw or undercooked, the bacterium can cause illness.

. . .


[Being very careful with raw meat and fish is important but this is just the part about eggs]


Reducing the risk of Salmonella enteritidis infection:

* Keep eggs refrigerated.

* Discard cracked or dirty eggs.

* Wash hands and cooking utensils with soap and water after contact with raw eggs.

* Eat eggs promptly after cooking. Do not keep eggs warm for more than 2 hours.

* Refrigerate unused or leftover egg- containing foods.

* Avoid eating raw eggs (as in homemade ice cream or eggnog).

* Commercially manufactured ice cream and eggnog are made with pasteurized eggs and have not been linked with Salmonella enteritidis infections.

* Avoid restaurant [meals] made with raw or undercooked, unpasteurized eggs.


* Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or caesar salad dressing) that calls for pooling of raw eggs. [Ask, though, especially if waiter makes a Caesar salad at your table.]

. . . .


-

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oxygenbabe
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Yeah, that's my concern. I want to continue to eat meat and eggs and I wonder if she's right that this will negate "live foods" health.

I feel I need them--my forebears probably ate a lot of meat.

I'm worried about parasites too. I don't need something cooked so well it's dry, but...

I eat soft boiled eggs. I can lessen my meat protein but I'll still want some.

I'm going to incorporate the raw foods first. Sprouting and dehydrating.

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lpkayak
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nooooo!!!! that's what freaked me out. he went into great detail about the parasites on all raw veggies and fruit...

--------------------
Lyme? Its complicated. Educate yourself.

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Keebler
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-

Sprouts can harbor lots of bacteria.


There are many other foods that can be more easily washed. But, even washing sprouts that may have certain bacteria may not be enough.


I just did a Google search for "Sprouts, bacteria" and tons of links come up about how to be safe with this.

This is just one:

It's Your Health - Risks Associated with Sprouts

This type of bacteria was also implicated in outbreaks involving sprouted seeds in several U.S. states between 1997 and 2004. ...


www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/sprouts-germes-eng.php


-

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Ocean
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Hi,
I guess I should clarify, it's expensive if you are trying to go almost all organic and if you are juicing a lot. My husband and I did it together back in 2005 for 4 months. It helped my supposed 'anxiety disorder' immensely. Now I know why it also helped my fatigue too!

Today I've had a bag of fresh cranberries with 3 apples (juiced) and a large glass of carrot juice/apple juice. I'm going to have a grapefruit and some eggs in a little while. For supper I will have a large salad and I made fresh vegetable soup and will either eat my homemade bread or Ezekiel bread and dip it in EV olive oil mixed with salt, pepper and 2 cloves of fresh garlic (it is SOOOO good, someone else has to try it, my mom told me about it).

So I'm not 100% raw, but working that way.

Also, to clean fresh produce, take some grapefruit seed extract, mix it into water and wash produce/soak in it.

I think that the raw diet has to improve our bodies ability to fight off things. There are so many enzymes in it as well.

My problem right now is cutting sugar out 100%. I ate a homemade chocolate chip cookie last night AND a homemade mud cookie. I'm good til about 8 o clock and then I really start craving. Tonight I'm going to make myself eat 2-3 apples with peanut butter or almond butter, sometimes that really take away the cravings!

I must also say, I don't know if the juices will cause yeast problems. I've never been on antibiotics long term, never had thrush, ect. so while I probably have some yeast, I don't have it to the extent that many on here do.

Take care and let me know how you get along!

Ocean

--------------------
http://www.healingfromlymedisease.blogspot.com/

Sick since 1996...Diagnosed 10/2008

IgM:23-25 IND, 31+++, 39 IND, 41 +++
IgG: 31 IND, 41++, 58+

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lymie_in_md
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We think of food sometime incorrectly. There are bad bacteria and parasites of course, but we also forget to think of the good organism also on the surface of these plants. By steriling too much we lose the benefit we might absolutely need for health.

I think making a plan to include helpful bacteria in raw foods might be a way to rid food of the pathogens. In a way our food needs probiotics just like we do to be safe. Homemade kimchi, saurkraut, horse raddish, dill pickles. When you add fermented vegatables with your meals you may find the pathogens are no longer a problem.

I haven't gotten past just making my own yogurt yet. I'm very interested in creating cultured veggies to go along with my raw diet. As an aside making my own kefir is on the agenda as well.

Another ingredient to make your salads saver is using lots of fresh squeezed lemon juice or apple cider vinegar. Pathogens don't do well in an alkaline environment.

Part of illness is also due to enzyme depletion. I use to need to supplemental enzymes to digest my food, I certainly don't need to do that now. I've been eating probably about 70 to 80% raw now for a year.

My lunch today: one apple uncooked but washed. 4 tablespoons of a celery/parsely pesto (olive oil, lemon juice) with broccoli slaw, adzuki beans, 2 tables spoons cultured salsa, cranberries, red onion, hand full of pea shoots, broccoli sprouts and little bit of cooked chicken.

I make my own yogurt, cultured 24 hours to ensure all lactose is now lactase. And to me it is now a living raw food.

--------------------
Bob

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Ocean
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I guess I should add too, I found out about raw in 1998 (almost 2 years after I'd gotten sick), I purchased a Champion juicer, started eating lots of raw foods and about 5 months later, was finally able to go to college.

I wasn't 100%, but continued it at college (yes my roommate thought I was NUTS, I never drank, except for barley grass and carrot juice! I told her I had to be in bed by 10 pm, because I had had Chronic Fatigue Syndrome and had been very sick and didn't want to get it again) and was able to start swimming, running and I walked to class everyday, got straight A's my first semester (my last year of high school my grades were terrible due to the undiagnosed Lyme).

Also, I was a Pre-Med/Biology major and I took THE nutrition class that all the MD's take. I went to the University of Toledo, and there is a huge Medical College right there in Toledo.

It was a joke, no real talk about nutrients, certainly nothing on raw vs cooked just the 4 basic food groups. We did go over the digestive organs/systems and the class was a little difficult due to some of those things (very specific questions about particular enzymes and such), but I got a B+ in that semester, but knew a lot of pre-med students who had A's in Biochemistry who were getting D's in the nutrition class!

So my point is, MD's know little about real nutrition. They know what the government has decided is 'healthy' for all. I was in the pre-med program because I wanted to become an ND, after all traditional MD's had failed me. I had regained my health through nutrition and some supplements.

Of course, my eating habits didn't stay with me, later I became pregnant and started eating way too much sugar, ect and relapsed. But I didn't know I had relapsed, I thought that just the dreaded panic was back since I wasn't bedridden like before. Sure I was tired, but didn't sleep 16 hours/day anymore.

So now I'm starting it again. And it's not even been 2 weeks and let me tell you. I woke up feeling hopeful today, Sure I had some anxiety, but not horrible and it came and it went. I've cleaned up my kitchen and now I'm moving on to my daughter's bedroom. I'm very excited about moving up to 80% raw soon.

I'll definitely keep you posted on my progress!!

Take care,
Ocean

--------------------
http://www.healingfromlymedisease.blogspot.com/

Sick since 1996...Diagnosed 10/2008

IgM:23-25 IND, 31+++, 39 IND, 41 +++
IgG: 31 IND, 41++, 58+

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oxygenbabe
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Sprouts in stores in packages harbor bacteria. If you wash your seeds and sprout at home and put them in the fridge for a few days I doubt they harbor bacteria!

I never wanted to sprout as I remembered a friend with hepatitis and all these dang trays all over his kitchen. The thought alone was tiring.

She says just a bowl--wash some beans, nuts or seeds--soak for a day, then let sit with a paper towel with a few rinses, and voila, sprouts. For alfalfa and others, put near the window for a day in sunlight to increase clorophyll.

I love the idea.

I will post a few of her recipes for you as I received this wonderful book as a review copy and would like to pass on some of this. I just took a walk in the weak November sun in the park. I try to do a mile or two a few times a week (you just can't convince me to go walking on dark rainy days! I stay inside!) I'm trying to adapt to my SLYME and slow down and listen and see if I can't heal myself through this plan to really go my own way. I always HAVE anyway, every treatment I do I explained the rationale to my doctors, and if it was sound, they agreed. The one STUPID thing I did was salt/c which no doc of mine would have approved and was a lapse of judgment based on listening to someone else who himself was in a dissociated state.

Pesto Stuffed Mushrooms

20 button mushrooms, stems off

Stuffing: 1 cup walnuts, 1/2 cup pine nuts, 2 cups basil, 1/2 cup olive oil, 3 cloves garlic, 1/2 teaspoon salt (I'd skip the salt myself, we eat too much! Food has enough).

Place mushroom caps top side down on a plate
Blend all stuffing ingredients in a food processor until smooth
Scoop a small amount of stuffing onto each mushroom
Dheydrate at 105 degrees for 5 hours.


Apparently taste "heavenly like soft breaded cooked stuffed mushrooms"

I WANT IT NOW! [Wink]

Avocado Cups

2 avocados, diced
2 tomatoes, diced
1/2 cucumber diced
Chives, garlic, 4 tablespoons olive oil, 1 tablespoon apple cider vinegar (she seems to use this kind of vinegar a lot), 1/2 teaspoon Bragg Liuqid Aminos (again, I'll skip that, too salty), dash of cayenne

Halve the avocadoes and pit. Remove avocadoes from their shell leaving the shell intact.

Combine diced avocadoes, tomatoes, cucumbers and chives in a bowl and then place in avocado shells

Combine vinegar, oil, garlic, liquid aminos and cayenne and sprinkled over your avocado halves.

MMMMMM!

Not so hard either, eh?
Just have to get your kitchen ready in advance with many of these things.

Nacho Cheese

2 cups macadmia nuts
1.5 cups red bell pepper
1 cup orange pieces (about 1o range)
4 cloves garlic
1 lemon, juiced
2 tbsps Liquid Aminos (I'll skip)

Combine all ingredients in a food processor and blend until smooth and creamy
Remove mixture from procesor and place ona Teflex sheet on top of a mesh dehyrdator screen
Spread the batter into a thin sheet about 1/8 inch thick

Dehydrate at 105 degrees for 7-10 hours. Flip cheese and peel it off the Teflex sheet and onto a mesh screen after 5-6 hours (and dehydrate another 1-3 hours).

YUMMMMMMMMY.

Now tell me, don't these all sound delicious? She has hundreds and hundreds of recipes. Many desserts but I'm bad with sugar like Ocean, not good for me.

Is it SO hard to make? I don't think so. And the dehydrator preserves all the good stuff.

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nyjohn
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raw, as good as it is for you, can be very bad for candida people.

the intestines are already so irritated at that point. raw foods would make things much worse if someone afflicted with candida ate all raw.

btw, it can be expensive but there are ways to economically eat raw. the most expensive things are the equipments needed and the fridge space for sprouting.

but, when you want to expand your diet, and eat things like a chocolate pie for example, things get really expensive.
i was a raw food personal chef for bit and the choco pie was going to cost my client around 50 or 60 dollars, no kidding.

but i am all for eating lots of raw, with cooked mixed in.
i do like my eggs for breakfast, and no way am i eating them raw.

--------------------
do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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nyjohn
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oh and o2 babe,

are you in nyc?

if so, go check out westerly market on 8th and 56th or 57th, or maybe 58th, can't remember exact street.

--------------------
do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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oxygenbabe
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Yeah I'm in NYC [Frown] .
LOL.
I heard that Quintessence is a raw restaurant but its far from me.
I'm going to set up my kitchen so its very easy to sprout. I'm going to get mason jars and put nuts and seeds and grains in them for sprouting.

I think getting organized makes it easier.

I'm going to teach myself just a few recipes so I don't get stressed out.

I already drink green juices, eat lots of fresh veggies and salads etc. So I don't think it will be hard on my stomach. I'm sure I won't eat raw kale, or raw eggs as people point out that could be dangerous.

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nyjohn
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i didn't know raw kale is dangerous--
i have had it lots with a lemon juice + mashed avacado + some olive oil on it (let it sit for a couple of hours in the dressing first) and it is delicious.
is it dangerous because it aids in clotting?

--------------------
do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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oxygenbabe
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It's dangerous because it makes me very gassy [Smile]
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Cold Feet
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Very helpful topic all. Bob, I wished you lived next to me -- I'd be visiting you often begging for all the healthy food you make!

It's hard to learn about this stuff. One tip I found helpful: more and more healthy-minded people are sharing their smarts about enzyme-rich foods are using meetup.com to socialize their diet & nutrition learnings. I'll be attending one of the meetups on fermented foods soon.

Happy eating. [Smile]

--------------------
My biofilm film: www.whyamistillsick.com
2004 Mycoplasma Pneumonia
2006 Positive after 2 years of hell
2006-08 Marshall Protocol. Killed many bug species
2009 - Beating candida, doing better
Lahey Clinic in Mass: what a racquet!

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AlisonP
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I tried it for a couple of months. It didn'thelp.

--------------------
 -

The obscure we see eventually. The completely obvious, it seems, takes longer. --- Edward R. Murrow

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Keebler
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I can barely get raw kale to go through my juicer. My stomach has an even harder time ! It's very tough.

Lightly steaming brings some of the enzymes in certain foods to life and makes the nutrients more available. Kale is one of those.


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richedie
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I eat a lot of raw foods, but of course I also cook! If you think about it, that is how humans are really meant to eat - raw. What did we do before fire? Think about it.

If you know the egg source, good quality free range, organic, they are fine raw as well.

--------------------
Mepron/Zith/Ceftin
Doxy/Biaxin/Flagyl pulse.
Artemisinin with Doxy/Biaxin.
Period of Levaquin and Ceftin.
Then Levaquin, Bactrim and Biaxin.
Bactrim/Augmentin/Rifampin.
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Rifampin/Bactrim/Alinia
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oxygenbabe
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http://www.sproutpeople.com/
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pryorka
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Dude that raw food/enzyme depletion theory is beyond hogwash. Read about digestibility studies done on cooked and uncooked foods. Starches are usually 5 to 10 times more easily digested after cooking (that includes vegetables). Same goes for proteins. There are exceptions like egg protein is harder to digest cooked (makes sense just by the texture right?) so you can see how to use reasoning with this.

And of course anything you ferment is easier to digest since bacteria have predigested it (plus you get the probiotic benefit).

Then raw nuts and beans have enzyme inhibitors and enzymes, soaking and sproating both break down the inhibitors leaving just the enzyme so that helps digestion.

But good grief don't read that garbage which is always followed by "buy these digestive enzymes here now!!!" You have to understand enzymes need time to work (that's why fermenting takes days or more) and your stomach isn't going to sit there with your meal and 10 digestive enzyme pills in it for three days before you eat the next meal.

Bottom line, don't buy into quack theories(they're catchy aren't they, that's how they make money) trying to take your money when you're desperate for results. If you have an enzyme deficiency, usually your pancreas will be a little swollen and your doctor can write you a prescription for digestive enzymes that are covered by your insurance. So no need to give your money to quacks.

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jamescase20
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NO WAY IS IT HOGWASH.

I think I proved it.

I bought a jucier and juiced vegatables (RAW) to make something like V8 juice with other veggies too.

RESULT: RUNS and VOMITING within 1 hour!

WHY does this mean proof?

The veggies (RAW) contain enzimes that NOTHING ELSE CONTAINS...NOT EVEN ENZIME SUPPLIMENTS, since the pills are not FRESH, they cannot contain fresh veggie like qualities, there quite effective, but there absolutely NOT FRESH.

The juicer concentrates the enzimes due to large removal of the FIBER content, so the digestive tract gets a huge dose of FRESH veggie enzimes, since the fiber is removed, it pushes rapidly though the gut, and no fiber means little need to use up these fresh enzimes in the gut...so the body takes the cue and forces these FRESH enzimes into the blood stream. RESULT: Visually after dosing myself with juiced veggies (RAW), I could see the blood was cleaner in the scope, NO QEUSTION ABOUT IT, and this was AFTER HUGE DOSING OF WOBENZYME, this result is due to the fact that no enzime product on a store shelf can contain FRESH enzimes, while the enzimes in the bottle DO CONTAIN ACTIVE enzimes, they CANNOT contain the same enzimes as RAW uncooked veggies.

RAW veggies and fruits are vial to this recovery. Fiber is also important. But RAW veggies and fruits that are juiced remove the fiber making the content of the enzimes stronger, and also the removal of the fiber allows the gut to preserve the enzimes normally used up in digestion, to then just dump these RAW enzimes into the blood stream.

We know this makes sense to many here...we know if we take wobenzym on empty stomach, we get some reduction of pain in our muscles (if a high dose). We CAN feel wobenzym get into the muscles soon after high dose on empty stomach.

We also know that wobenzym is NOT FRESH from the field, and its not refrigerated and its been sitting on a shelf for months before ingestion.
So, while enzimes from a bottle contain active and alive enzimes, they CANNOT contain the same enzimes as in FRESH RAW veggies and fruits.

These RAW enzimes in RAW veggies cannot survive on the shelf. They rot away.

try it, if you dont believe me, take RAW juiced veggies with the fiber content removed (usually most juicers do this) ON EMPTY stomach and drink ALOT...you WILL go into DETOX MODE and may actually vomit etc due to over detox. Sort of speak.

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pryorka
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Any fruit and vegetable only contains enough enzymes to digest itself (fiber which you removed is digested by cellulase which the human body can't use anyway so the rest of the enzymes you ate are used to digest the rest of the plant). Any decent dietitian or holistic nutritionist can tell you that. You've got to make an appointment with someone that understands nutrition. Vegetables do not detox anything (other than chlorella and a couple others) and the ones that do detox don't do so until they reach the intestines (which takes more than an hour). Just don't do anything crazy that's going to hurt yourself, I'd suggest trying to see a dietitian or reading a book concerning the subject.
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lymeloco
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RAW? Are you nuts????????????? That's why so many people are getting sick or dying. P;ease get a clue...will you? Research! Research!Research!
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heiwalove
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oxygenbabe, where do you get amish eggs in nyc???

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oxygenbabe
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Lymeloco I really don't need uninformed comments like yours on my supremely useful thread! [Razz] [Razz] [Razz]

We're not talking about killing your own wildebeeste or mastadon and eating him with your bare hands and teeth.

I was watching some of the Alissa Cohen DVD yesterday: here's a dish she made in about 10 minutes. She took fresh tomatoes, sundried tomatoes, wet dates (I don't know if she reconstituted them or they were fresh), a dash of cayenne, and blended it for tomato sauce.

Then she put zucchini squash in her little gizmo and it came out looking like angel hair pasta.

Then she poured the sauce on the zucchini pasta and added diced yellow tomatoes and capers for color and taste.

Is that gonna kill ya, Lymeloco? Ya be loco you-self. [bonk] [bonk] [bonk]

Heiwalove I belong to the Traditional Nutritionals Collective. I think I vaguely recall you live in Brooklyn. You join the collective, donate a few man(woman) hours a year, and order from the farmers online. They deliver to Brooklyn, Manhattan, Queens, on various days of the month. They come to the west 40s, closest to me, about once a month.

http://www.traditionalnutritionguild.org/

The farmers have a variety of stuff in winter, all grass fed (not "fake" grass fed where they mostly get corn and soy and get the occasional piece of grass) beef, frozen chickens (fresh in season) that aren't processed with anything at all and got to eat good food, great eggs, all kinds of raw dairy incl. yogurt, kefir, milk, cream and cheeses, goat milk at some farms, some prepared foods like granola or pickled beets etc. And in the summer veggies.

Pyorka: cooked food has its place but most people eat crap, overcooked, prepared, filled with sugar and salt, and basically requiring their body to use more energy than it gets to digest and detox it.

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Keebler
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Stated somewhere above: " . .. If you know the egg source, good quality free range, organic, they are fine raw as well."


Actually, the research states that there is way to know for sure.
While salmonella is about 5 times greater from hens in a caged system than in organic or free-range flocks, there is still a risk. I'll hunt for some more on this later.


A hen can lay many good eggs but also lay some with salmonella. There is no way to know upon visual inspection.

The only safe egg is a well cooked egg - or a pasteurized egg as used in mayo or salad dressings. They are considered safe.

It is still a good idea to wash eggs before cracking them open.


=========


www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm#How%20Eggs%20Become%20Contaminated


Under the section:

How eggs become contaminated: (excerpts)

. . .

Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.


Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin.


Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare.


However, unlike eggborne salmonellosis of past decades . . .

Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.

In the Northeast, approximately one in 10,000 eggs may be internally contaminated. In other parts of the United States, contaminated eggs appear less common.


Only a small number of hens seem to be infected at any given time, and an infected hen can lay many normal eggs while only occasionally laying an egg contaminated with the Salmonella bacterium.

. . . .

-

[ 22. November 2008, 12:21 PM: Message edited by: Keebler ]

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luvs2ride
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Ahhhh. This thread was just made for me. And O.B., I am envious you are still in contact with Tracy. I really miss her on this board.

I tried to go totally raw (lymeloco-your theory about eating raw foods and pyroka-your theory about enzymes is just wrong.)

At first I could only eat so much of it, but soon, I was craving all my veggies (not meat or eggs) raw and loving it.

I didn't stay 100% because it is just so hard to keep it going when you work a fulltime job and tend to a farm full of animals. I still eat lots raw though.

Here is a tip I got from my Blaylock Wellness Reports. (Dr Blaylock is a neurosurgeon and a nutritionalist)

He says to blenderize your vegetables. Your body will be able to maximize the nutrients derived from the blender. This gives it to you live, but broken down for easier digestion. Should also help all you with digestive disorders.

Eat this way for a few months and I bet your digestive disorders will be no more.

I am living a full, happy painfree life now even though I have had lyme, babesia, mycoplasma pneumoniae, EBV, QFever, H. Pylori and heavy metals.

Some of this stuff is cleared now and some we are still working on, but my life is back and diet played a major role in my healing.

A vegan diet was the first thing I tried after being diagnosed with Rheum. Arthritis and it made a 50% improvement in just 2 weeks. I didn't remain vegan for long (4 mths). I found a doctor trained in nutritional healing who helped me identify foods I needed to avoid and he got my life back.

I now work with an LLMD who is also trained in nutritional and alternative. She uses some from all her medical background and I am doing just great.

I pray I never have to go back to the SAD= Standard American Diet.

Luvs

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Ocean
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James,
Interesting observation. Raw has worked for me. It's the only thing that's brought me back into the land of the living. But for me, fresh carrot juice is vital, I read recently that the carotinoids (sorry for the spelling!) contain antibacterial properties. I know yesterday about 2 hours after drinking the fresh cranberry juice, I felt pretty crappy. My spine near my neck really started hurting. Herx???

I think most skeptics are those who haven't tried it. I was skeptical when I first heard of it as a teen in 1998. I'd always eaten pretty healthy, but this raw stuff was basically saying that eating food uncooked was the best.

Then I found out that we are the ONLY species that eats our food cooked. Do lions cook there food? Giraffes? The healthiest cats we had growing up were those that were outside eating mice. Most indoor cats are eating cooked food with load of added salt. They get cancer, diabetes, ect. We had a cat who tested positive for Feline HIV when she was just a couple years old. Vet didn't think she would make it. She lived to be 18 years old and I never saw her again as she mostly lived outside (was a very shy kitty), I don't know how old she was before she passed.

I don't trust the FDA or the ADA. They can say we need this amount of protein or that food, but I'm done listening. If the government created this Lyme, why listen to them for anything else? Esp when people on the Standard American Diet are dying of cancer, obesity, diabetes, ect...

Anyhow, for those skeptics, try it for 3-4 weeks and see if you can tell a difference. You may be amazed...

By the way, you will detox for several days up to a week. You may feel weak (due to the detox). I get tired of people saying that they tried it for 12 hours and it didn't work for them...

Ocean

--------------------
http://www.healingfromlymedisease.blogspot.com/

Sick since 1996...Diagnosed 10/2008

IgM:23-25 IND, 31+++, 39 IND, 41 +++
IgG: 31 IND, 41++, 58+

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oxygenbabe
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I'm going to slowly incorporate it. I may buy a dehydrator online today. I'm not going to go crazy and go suddenly 100% raw. I think given my personality, slow change that isn't too disruptive is a good idea. It's winter and I still love the idea of my home cooked beans with olive oil and fresh garlic, for instance.

But many things I could incorporate into my diet raw and probably would really enjoy them. I love sunflower seed sprouts but I rarely buy them because of expense. I'm sure if I made my own I'd be eating them daily.

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nyjohn
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o2
you really have to try the "meatballs" at westerly mkt.
they are affordable and delicious, plus filling.

--------------------
do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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Keebler
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Organic, free-range eggs are far less likely to be infected - and overall more healthful - but there is still a risk with eating a raw egg:


www.naturalchoices.co.uk/Salmonella-levels-over-5x-higher?id_mot=7


Salmonella levels over 5x higher in battery eggs than organic

01.02.08


The Soil Association can reveal that a recent government survey shows that organic laying hen farms have a significantly lower level of Salmonella. Salmonella is a bacterium that causes one of the commonest forms of food poisoning worldwide.


The study showed that 23.4 per cent of farms with caged hens tested positive for salmonella compared to 4.4 per cent in organic flocks and 6.5 per cent in free-range flocks.


. . . .


-

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oxygenbabe
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John, where are shawagunk mountains???

Re: salmonella and regular eggs or even free range or even organic.

Have you seen the conditions regular chickens are raised in? They are packed in with no space, and it is so toxic in there, that you have to wear a mask to gather the eggs.

Then, I saw "free range" chickens in a coop in Sag Harbor this summer. Yeah, there were some "windows" but the birds were equally packed in. Birds are meant to be free, to fly. Do you think those free range eggs are healthy? There were thousands of birds packed into that coop, it stunk (I put my face up to one of the windows and a couple birds came up close and it smelled so bad I stepped away, instinctively). There was very little light in there. And that's "free range". Maybe they get to "range" five minutes a day.

My Amish farmers have movable chicken coops. They get to be outside all day in good weather, and the coop is moved for fresh vegetation every day.

You can tell by the eggshell and egg yolk.

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jamescase20
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I wouldnt eat raw eggs or any raw meats whatsoever, in fact, I personally cook beef WELL DONE no matter what...due to the fact that mad cow is not really a for sure disease by prions and some suggested it may be a virus and cooking would kill it.

Raw meat is EAZIER to digest AFTER its cooked.

I saw a snake study proved this fact. MEAT breaks down from cooking making digestion easier on the body...therefore, eating RAW meat (I think eggs too) would be "stupid" for lack of a better word. But veggies and fruits are another story.

DONT FORGET MAN'S BRAIN GREW BIG FROM COOKING MEAT OVER A FIRE DUE TO REDUCED NEED FOR LONG INTESTIONS THANKS TO COOKING THE MEAT THE BODY WOULD DIGEST EASIER AND THUS COULD SHORTEN THE GUT AND FOCOUS ON MAKING THE BRAIN LARGER.

Its a study I watched on I think discovery or History channel.

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pryorka
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luvs2ride that's not MY theory on enzymes, that's just chemistry. If you've taken biochemistry and human anatomy this is something you learn. That's why I'm just trying to warn people that haven't had an education or educated themselves to not fall for crackpot theories trying to make money off you.

Here.. you can prove this to yourself. For one week eat nothing raw, cook everything (but of course don't overcook it), and look at your stool. It will look smooth and well digested. Now for the next week eat everything raw (just don't eat meat for this) and then look at your poop. It will be rough, grainy and even look like everything you just ate.

You can read about enzymes and digestibility of food if you buy a college textbook on the matter it will explain everything. Reading advertisements on the internet, or one book by one holistic doctor that then points you to buy products should invoke a common sense reaction that "hey this is sketchy??"

So cook your starches and proteins, soak nuts and seeds, juice things if you have a juicer, and ferment foods that taste reasonable fermented. People haven't cooked food for millenia for no good reason while living to be over 100...

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luvs2ride
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pyorka,

My family routinely lives over 100. My grandmother died 2 yrs ago at 103. My greatgrandmother was 105. My great aunt fell short of the centurian goal this year when she died at 98. My mother is 83 and in incredibly good health. No medications. Her sister is 86 and the same story. I even have an ancestor born in 1750 and died in 1845 which was before vitamins, vaccines and even before plumbing and grocery stores, healthfood stores or gyms.
So, I can speak with authority on how to live a long life.

Now, having thrown my longevity muscle at you, I totally agree with what you say about fermenting, sprouting and light cooking.

I bow to your (I assume) training in chemistry. I never liked science and took as little as I could get by with.

However, I treat only under medical doctors and only medical doctors who have advanced their education into the field of CAM medicine. I want the best of both worlds in defeating my illness.

It is not my wisdom that has me on supplemental enzymes but theirs and so far, they have not done me wrong. Just the opposite, they have given me back my health and my life.

I assume they took chemistry somewhere in their education.

Raw food is an excellent source of live enzymes. All food should be chewed well. Far more than most of us do, but I do make a concentrated effort to chew my food very well so it will be better digested in my gut.

Cooked food has no live enzymes left (or so I am told). Nor does irrigated food which grocery stores were just given the green light to do to their fruits and vegetables by the wonderful FDA. Of course they say they are doing it to save us from harmful bacteria but don't you fall for it. They are killing the enzymes so that fruit or vegetable can sit on their shelves longer. Just buy one organic apple and one regular apple and see which one rots first. Enzymes are the cause of the rot.

I know you didn't mention irrigated food but I thought I might as well throw it in while we are discussing our points of view.

I think I will stick to my doctor's advice. Thanks just the same.

Luvs

--------------------
When the Power of Love overcomes the Love of Power, there will be Peace.

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nyjohn
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the shawangunks are about a hour and a half to 2 hours north of nyc...
part of southern catskills.

loaded with ticks.

used to love it here but now santa fe is sounding pretty good.

--------------------
do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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oxygenbabe
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Well if you come into the city PM me and we'll try eating at one of the rawfoods restaurants, like Raw Soul up in Harlem sounds delicious!

Pylorka: There is a place for cooked and a place for raw. I think lightly steaming veggies can sometimes bring out more of the phytochemicals--why does broccoli get a bright green? Tomatoes should be eaten imo both raw and stewed, because stewed has more lycopene. I'm afraid to mess with raw meat or raw eggs, but I don't have to cook my meat till well done, I don't mind medium rare etc.

Starches--what do you mean by starches? You can sprout the grains. Anyway I'm still reading the book and in a learning phase. I feel it's the right thing to do. The way I look at it, the more I can FEED my body good healthy nutrition packed stuff, and the less I MAKE my body work to digest NADA (white rice, potato chips, homogenized milk etc), the more energy my body has to fight lyme.

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luvs2ride
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Oxygenbabe,

I'm living well and eating healthy is at the core of how I did it.

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When the Power of Love overcomes the Love of Power, there will be Peace.

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jocus20
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I think alot of people are mistaken. Eating Raw means eating raw vegatables and things like that...NOT MEAT or eggs.

Have you ever heard of Raw vegan diets. I think thats what she means or at least i hope so. A raw vegan diet is very healthy for you and how we were supposed to eat.

If you eat raw vegan you can cure things like cancer...my mom personally knows people who have done that. Eating raw vegan you get the maximun amount of nutrients and things like that since they arent cooked out. It is not as effective for lyme but it can still really help if you do it correctly.

Ive done partially raw at times and i still try to eat as raw vegan as possible.

So i just thought that should be made clear. EATING RAW MEANS EATING RAW VEGAN. NOT MEATS!!!

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sparkle7
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This is an interesting thread. I think it really depends on the person. I have a friend who gets a bad allergic reaction if he eats anything raw - fruit or veggies. He's pretty healthy, otherwise.

There was a radio show on a while back on NPR in NYC about the history of cuisine. In China, they considered you a barbarian if you ate raw food. It's really a stretch for them to eat a salad in China.

Since they are becoming more of a "global" culture - they are becoming exposed to western ideas of food consumption.

For me, I think it's good to have a mixture of the raw & the cooked... I appreciate both. I think I'd stay away from raw meats, eggs, etc.

There's too much of a risk for bacteria. It's even bad for some veggies... They say the heat doesn't kill some of the bacteria, though. I would like to eat sushi but I usually only get the cooked ones since it can have bacteria.

I just think it's awful that they are irradiating everything. It really upset me that they were doing it with almonds. I try to buy the Hunza ones these days. They say they are raw & organic but I'm not sure if they have to irradiate them. They really taste different than the American ones.

PS - How about this....?

PaleoDiet.com - The Paleolithic Diet Page
What the Hunter/Gatherers Ate

http://paleodiet.com/

I didn't have time to read it but I will when I get a chance. I heard about it a while back...

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luvs2ride
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Yep. Sparkle is right that some of us have to eat differently. For me, raw foods is a very good thing, but I only eat about 50% of my diet raw.

It isn't hard. An apple is raw. So is coleslaw and nuts and fresh fruit. A favorite salad for me is cucumbers, tomatos, sunflower seeds and garbanzo beans chopped and mixed together with my favorite salad dressing.

The tough part for me is just keeping raw food on hand. Because it is uncooked, it spoils quickly so I can't make up a week's worth at a time and to keep it fresh as possible, I have to make frequent stops at the store. Since I work fulltime and have a farm, it is tough to always fit it in.

I like cooked food too and especially, now that winter is coming, I love soup. The enzymes are gone but the nutrition is not.

There are people who eat raw meat and eggs, but not me.

Everyone should have a food allergy test done. A blood and stool test. The skin prick test at the allergist' is not very effective. I tested allergic to nothing at the allergist. Then a bloodtest revealed I had an allergy to egg whites and a stool test revealed I had an allergy to dairy and soy proteins. Once I stopped eating those three things, my inflammation and pain level really dropped and that was the start of my healing.

As for bacteria on the foods, I wash my vegetables and fruits and hope that is sufficient. There is no way to avoid all bacteria. It is everywhere. Even cooked food quickly forms bacteria and mold.

I don't keep my raw dishes more than 2 days though. And I stopped buying veggies already cut, cleaned and bagged as I got really stomach sick on some. You don't know how long that food has been bagged. I do my own.

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When the Power of Love overcomes the Love of Power, there will be Peace.

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Ocean
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Pyorka,

I beg to differ. When one eats cooked foods, they are eating different things than when one is eating raw foods.

For a proper experiment, based on your conclusions... eat raw fruits and vegetables for one week and observe your stool. The next week eat those same cooked fruits and vegetables in the same proportions and observe your stool. I'm willing to bet they would be extremely similar.

I've taken college Anatomy and Physiology classes and a nutrition class. The textbook clearly states what the food manufacturers need to sell. What would happen to Nabisco or Betty Crocker or even McDonalds if everyone started eating raw?? I know that most of the US isn't going to do it, even if studies prove the necessity of raw foods, they are too addicted. I've read of studies in remote villages in which the people eat mostly raw/vegetarian and tooth decay/cancer is unheard of.

I'm an RN, I should be parroting what the ADA says, but I think it's bull. I should be advocating prescription drugs for all, but I think much of them are bull. That is why I worked in an ICU, there is certainly a time and a place for the use of drugs, and ICU/ER are definitely those situations.

I know for me, when I was raw vegan, I never had to wear deodorant. When I awoke in the morning, my mouth tasted clean and my tongue looked very clean (no residue).

I had my cholesterol checked when I was into raw foods in 2005 and it was 124. I'd had it done when I was 'just' a vegetarian a year or 2 before, it was 165.

I've also never met an obese raw foodist. My mom has been at least 50% raw her entire life because she loves fruit. She's never been overweight, is 52 and runs 3-6 miles per day. She attributes much of her health to raw foods.

It's fine if you don't want to try it, it truly assists in the healing process though. I wish more people would understand what raw or mostly raw could do for them.

Ocean

--------------------
http://www.healingfromlymedisease.blogspot.com/

Sick since 1996...Diagnosed 10/2008

IgM:23-25 IND, 31+++, 39 IND, 41 +++
IgG: 31 IND, 41++, 58+

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lymie_in_md
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I've very much enjoyed this thread, thanks o2 and others. A great wealth of information. So I thought I add to the wealth with a link pointing to much of the information on raw.

http://tinyurl.com/cgzhw

I think you'll find the information on cooking food and the bodies braking down IRON. A mineral we need in the appropriate amount. Cooking food exagerates that amount and stresses our bodies with too much of this mineral. It could also aggravate mineral balance within the body.

I believe when someone says research, they have researched the topic and can display university studies to back what they are saying.

So I'm curious if there are actual university studies showing how cooked food is better then raw.

I do cook the meat and eggs I eat. We don't live in world where we can make that as an exception IMHO.

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Bob

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nyjohn
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at the moment i am marinading some julienned zuchinni (cut inot angle hair "pasta") with minced garlic, sea salt, and olive oil.
it is going over fresh spinach and romaine with lemon juice and sunflower seeds.
it's being eaten with chickpea four coated, then baked, tilapia (i no longer eat raw fish, and stay away from salt water fish).
brown rice on side.

that is a good mix of raw and cooked.

i'd eat more sprouted grains and beans but when it's cold out i cook my beans. i actually always cook my grains as well, i don't have the fridge space to sprout so much.

sorry, i had to add in tonite's meal. i am a food person and think about food all the time. i just took a break from the kitchen and came to the computer.

btw, if you haven't yet tried it, sprout some chickpeas, rinse them well, and make your hummus out of them.
it is way better than hummus made with cooked chickpeas.

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do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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oxygenbabe
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I think I am going to buy a small dehydrator from Alissa's site and that spiral slicer. I have a blender, an Omega juicer with parts I don't understand that probably make nut butter or something, and a small food processor. It's really small so maybe I need a bigger one. I know I'm a less is more person so I don't need to make my zucchini look like angel hair pasta to be happy [Wink] . She also sells a "completely raw" oatmeal (apparently "raw" oatmeal is not raw~) that apparently you can soak overnight and eat. She also has an olive oil that looks even better than what I use (Bionature). As you all may know the olive oil industry is completely corrupt and you really have to source your oil carefully as often it is adulterated with unhealthy oils and chlorophyll is added to make it "look" healthy. There was an expose in the New Yorker about this last year since the olive oil "cartel" is worth more than the cocaine cartel.

Re: oatmeal My only concern is I don't tolerate gluten and sometimes oats can overlap with celiac folk.

What I do want is crunchy starchy stuff. Thus if I get a dehydrator and can make that mushroom dish of hers and jicama "fries" etc I will probably be pretty happy.

Here are a few more recipes from her book:

Hot chips

2 sweet ptoatoes
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon cayenne pepper

Peel and slice sweet potatoes in a spiral slicer or other machine
Coat them in the olive oil/lemon mixture
Drain and lay them on dehydrator screen
Sprinkle them with cayenne
Dehydrate at 105 degrees for 8 hours or until crispy

Zucchini chips (instead of crackers)

Slice them in a food processor
Dehydrate at 105 degrees for 8 hours

Sea salt and veingar chips

3-4 potatoes
Apple cider vinegar, sea salt

Peel and slice potatoes (spiral slicer or food processor)
Soak in vinegar for 10-15 minutes
Place on mesh dehydrator screen, sprinkle with sea salt and dehydrate for 5-10 hours

Banana crackers

2 cups golden flax (soaked in 2 cups water overnight)
3 bananas
1.5 oranges, juiced

Blend bananas and orange juice in food processor until smooth
Add in flax seeds and blend well
Spread batter onto a thin sheet and dehydrate at 105 for 10-15 hours

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oxygenbabe
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John that meal sounds delicious. Has being say 50% raw helped you with your lyme? Do you also take abx?

Anyway, once a bean like a chickpea sprouts--is it edible and digestible? You're eating part bean and part sprout? I can't quite visualize it.

I subscribed to a sprouting group on yahoo and started reading messages. One person sprouted lentils in a collander. It sounded pretty simple.

Once I get used to something, I just want to do simple stuff.

I'd like sunflower sprouts but they may be easier grown in peat or something and that sounds complicated for me.

I love sunflower sprouts tho. I crave them so I must need something in them.

Anyway the dehydrator sounds like a very easy way to make crunchy delicious food. I don't understand tho--is it a form of very very slow cooking? You can digest dehydrated potatoes? If you are preserving enzymes, how exactly are you able to digest it -- is it still raw? I'm a bit confused.

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nyjohn
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was back in the kitchen and i just thought of how my llmd strongly suggests taking concentrated fruit and veg enzymes...
and
if you notice derek's protocol, he uses daily fresh veg juices in it (sorry derek, not trying to rope you into this thread).

so the concept of increasing your enzyme intake via raw veggies and fruits, to aid in healing, is even suggested by a well respected lyme doc.

this summer, when my garden was rocking, i was drinking daily swiss chard and lettuce (sometimes cuke and others) juices and at the time i thought i was progressing very quickly.

now that it's cold, you still can eat raw root veggies, as o2 wrote about above in the preparation methods.
but you can also grate them.
for example, grate raw beets (unless you are totally avoiding all sugars), and marinate it in some brown rice vinegar or citrus juice for a bit, maybe add some chopped walnuts or hot chilies...

you really can take it where you want to with food. the key is to finding what works best for you.

--------------------
do your best to educate the rest because
9 out of 10 doctors don't know jack about tick borne illnesses

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clairenotes
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Whenever I meet someone who is older but looks much younger, I always want to know what they are doing... and there is a well known herbalist living in or near the area in which I live who also is very much into raw foods and has written a book as well. She is now in her sixties and looks all of about 40, with such healthy skin color/tone... and no wrinkles!

But there is one situation where most raw foods might not be helpful (unless one is very skillful). If you have a severely compromised GI tract you will be able to eat very few, if any raw vegetables and fruit, and will know this very soon after eating them. A lot of chronically ill people and the elderly have this weakness.

Juicing may work, or perhaps some of the pureed raw veggie dishes... and/or avocados could be the exceptions. Nuts and seeds are difficult to breakdown... sprouting might help in this situation, but even then, maybe only small amounts could be tolerated.

Once the GI tract has healed, then it would seem that a raw foods diet should only help to keep the area strong.

Claire

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clairenotes
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Just remembered something else... in both chinese and ayurvedic medicine there are concepts of foods having certain qualities. The ones I am thinking of that may impact this situation are the foods with cold/warm qualities.

Some people, whether due to their body types or due to their relative health or lack thereof, need foods with warming qualities, others with cooling. For the longest time, when I was quite ill, I craved warming foods/spices.

Also... seasons/climates can affect our needs as well.

Claire

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