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Permalink Reply by CooLZB... on May 12, 2008 at 6:55pm

See I never understood this either. How are the okinawans livin so long? i don't think they even eat anything raw, or at least... its not a huge part of their diet (correct me if i'm wrong).

I think a huge deal about the food movement (local, raw, whatever)..is just realizing that picking food when its ripe, and eating it soon after, especially local food...and not processing it...is really where its at.

the problem with cooked food nowadays, even just grains... is the sheer amount of processing/storage/handling/fractionating/etc etc that goes along with it all.

Not to mention we forgotten how to ferment/soak/sprout grains...

I have experience remarkable feelings of raw energy, but it only happened when I was eating stuff from a garden. Supermarket raw never was the same for me... it was only working somewhat better when I started doing wheatgrass.

If all ya'll want to kick your raw up a notch. Try just growing your own wheatgrass AND greens... and then juicing those. now THAT. is. a. rush. :)

fresh from the plant is where its at.

give-it-to-me-now

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Permalink Reply by RawZi on May 12, 2008 at 9:12pm

Wild foraged is where it's at too.

To me it feels like refrigerators also distort the foods' vibrancy.

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Permalink Reply by CooLZB... on May 12, 2008 at 9:51pm

yes! i think u are onto something...

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Permalink Reply by RawZi on May 12, 2008 at 9:58pm

I lived without a refrigerator (without all major appliances or any furniture). The only things I would miss from modern living is running water and washing machines (I have gone without running water and did fine but it's difficult). There are plenty of ways without chemicals to keep food good a little longer without refrigeration nor artificial heating.

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Permalink Reply by RawZi on May 12, 2008 at 9:53pm

Maybe it's the fish and the aloe. Aloe is a succulent. So are Cacti. Anne Wigmore said she believed people who eat cacti extend their lifespans very measurably. Also, remember, in that part of the world no one freezes the fish before making sushi rolls.

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Permalink Reply by Suz Stapler on May 12, 2008 at 6:56pm

Think of it this way -- cooked food is dead, raw and living food is alive. There are no enzymes in it.
Your body will do so much better from eating food that is alive with votamins, and enzymes. It will start shutting down if you eat too much dead food.

Suz

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Permalink Reply by bitt on May 12, 2008 at 8:41pm

in 12 steps to raw victoria boutenko outlines different carcinogens and how the more you cook them the more there are of them in there. it's shocking. also, cooking depletes the nutrients out of food. so if you had a choice between the same food cooked or raw, the raw one has more of the nutrients intact. freezing and other forms of processing deplete nutrients, but not as much as cooking does.

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Permalink Reply by Joel on May 12, 2008 at 9:31pm

Yeah the zombie meat in dinty moore is different than a fresh okinawan stew I will give you that. Cooked either way.

Cooked food is great when you need to still transition away from its shitty effects.
I was thinking more about a fruitarian diet lately. I need the bulk, something that is clean on the way through, and not too much fats.

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Permalink Reply by SUVINE on May 12, 2008 at 11:09pm

I will help you with the fruitarian thing, I have much experience

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