Why Raw vs. Cooked?

Why Raw vs. Cooked?.

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Why Raw vs. Cooked?

Many of my client’s when I suggest incorporating more “raw” foods into their dietary routine, I get a multitude of different faces. LOL… I know it is not what many are used to doing, and they strongly question my methods or logic as to why!!!!!!

dazed-and-confused

I can sum it up simply put… “ENZYME ACTIVITY”. When our foods are cooked many are done at temps of 350 or better; way beyond what our normal body temperature rolls at.

Dr. Dave Frahm (The Cancer Battle Plan)//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=hahell-20&marketplace=amazon&region=US&placement=087477893X&asins=087477893X&linkId=2a583824ea0b46e7aa847e2c8238c31e&show_border=true&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff

 ” Imagine your car without a battery. Dead, right? That’s exactly what your body would be without enzymes. To put it succinctly, enzymes are the “spark plugs of life.” There is little in the body that can function without them, digestion, endocrine system, body filters like liver & kidney’s. They are what regenerates our cells, they help with taking out the trash within our bodies.
So the more cooked “dead” food you consume it is sure to state eventually the body is going to head that direction as well. Sorry but the truth….

That doesn’t mean you don’t ever eat any cooked foods, it means you need to contribute a balanced effort.  I usually have client’s begin with a 60/40 method to begin, meaning 60% of what you are consuming needs to be raw from the fruits/veggie category, and the other 40% cooked.  So easy solution, have some fruit smoothies for breakfast, and a side salad with lunch and dinner, make fruits and veggies your in between meal snacks.  There is a wealth of recipe websites and blogs rolling around these days with some wonderful creative ways to avoid getting “BORED” with what you are eating.

Another great avenue is to invest in a good juicer  I recommend the Champion Juicer: It’s way more than a typical juicer, you can make your juices of course, but you can also make your own “nut” butters ( almond, cashew, peanut etc.), you can make fresh homemade baby food, and even homemade fruit ice cream.  Clean up is a total breeze.  I’ve had mine for over 30 yrs. folks. It has managed to survive 5 children, demonstrations for Raw Food & Juicing classes held at my office, coupled with daily use for years.

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So the bottom line is, if you continue to eat food daily that has a shelf life, the essence is you will shorten your life.  The body by design, NEEDS to have live nutrients for survival.  Eating animal meat everyday isn’t going to get it done,  eating nothing but bread, pasta and potatoes isn’t going to get it done either.  There has to be a balance between real fruits and vegetables, nuts for the body to assimilate proper amounts of vitamins, nutrients, minerals and enzymes which these “real/raw” foods naturally contain.

 

So in answer to my title of this post: Why Raw vs. Cooked?  Because it’s what your body needs.  Your car needs unleaded fuel to run, you wouldn’t put diesel fuel in instead, or you would put sugar water in the tank, because it won’t be what the running components need for your car to “move”.  Same analogy applies to your body an the type of fuel you “choose” as the running agent.

Healthfully yours,
Jodi Barnett N.H.C.
QFA Clinician, Orthomolecular Nutrition coach,
Raw Food coach,
Harvested Health LLC
Cedar Lake, IN
219-713-4789
www.jodibarnett758.wordpress.com



The Bare Bones…. they are what hold us up!

The neck bones connected to the shoulder bone, the shoulder bones connected to the back bone… we all probably sang the song as kids, however today many people are finding that the strength and stability of “dem bones” is nothing to take lightly.  Osteopenia and Osteoporosis is a growing serious issue.

 

Lot’s of emphasis has been hurled at the American people that to keep those bones strong you need calcium and lots of it, with the emphasis greatly pointing towards women and growing children.  Women who are post-menopausal can lean more towards spontaneous fractures, whereas this also does affect the male gender as well but typically not until they are older. 

 

Calcium “absorption” and blood calcium levels are obviously important for everyone including our children it’s necessary for proper bone growth and healthy choppers (teeth), moms who are breastfeeding (kudo’s it’s the best way to feed your baby), but making sure your levels stay especially strong during breastfeeding is super necessary.  

 

Statistics back in 2006 showed 10 million men & women have osteoporosis (weak bones).  One out of 2 women and one in 8 men broke a bone due to osteoporosis.  Many after suffering a hip fracture (1 in 5 die within a year).

 

Over supplementing with calcium may not be the needed answer… why?  Calcium is a mineral that encourages contraction and muscle spasms, if you are putting in more calcium than ones body can metabolize (use) it can be stored as unwanted calcium deposits in body tissue, organs (kidneys as in stones) or on the walls of the arteries & blood vessels. Too much calcium can contribute towards headaches, body pain, kidney stones, even some depression.  

 

Many consume lots of dairy products in the form of milk, cheese, etc. because they have been told you need your calcium.  Commercials for heartburn products make sure they toss in there that we’ve added calcium. Our country over consumes more calcium than any other yet we have one of the highest rates of osteoporosis.  What that tells me is something is not working….

 

Higher calcium consumption doesn’t seem to be fixing the problem with weakening bone structures.  High dairy consumption carries with it a whole host of other issues for many people such as increase in mucous, lactose intolerance, constipation.  This next statement is what makes me very unpopular with many however it bears stating.  We are the only Mammal that drinks milk past the whelping stage.  If fed a baby calf human breast milk it would die.  Cows milk was God’s design to nurse a baby calf, not to sustain our calcium intake as people. Then add on top of the that, the commercial food industry heats it up (cooks) it to kill bacteria/pathogens to make it safe.  Hmmm all the beneficial enzymes and such are now dead, again if the milk we drink was used to feed a baby calf it would again die.

If a person removes the processed foods from their diets, consume a higher ratio of protein rich foods from the plant family such as beans, legumes, raw nuts, and limit animal meat consumption especially commercial meat that is higher with antibiotics and growth hormones and forced to stand almost “still” so they get fatter quicker, (organically raised animal meat is healthier, YES it will taste different than the commercial meats), and PLEASE get rid of the “whites”, white sugar, white breads, white rice, refined sugars are not going to provide one ounce of positive health benefits. standard table salt, coffee, alcohol and regular teas all participate in dehydrating what is typically a very dehydrated body to begin with due to the fact that most Americans don’t drink near enough water (R.O. reverse osmosis is a good choice).

 

Also understanding that in order for the body to contribute to the formation of stronger bones other elements are needed in the teamwork process.  Magnesium, zinc, copper, strontium, manganese, boron, fluorine, silicon, vitamin C, bioflavonoids, B vitamins, vitamin D, vitamin K.  It takes more than just one “single” element for calcium formation.  I always recommend to clients who tell me they were diagnosed with osteo issues, to begin to also supplement with “horsetail” it’s an herb that is naturally high in silica  it’s easy for the body to absorb low in calcium and affordable thru many healthfood stores.

 

When you look at our animal population in their natural habitat please… they do not consume “calcium” they eat grasses and other living things (I’m not referring to the predator animals we don’t tend to eat them do we?) and how many of those animals are shown to be calcium deficient?  They are not, the elements in the grasses and living foods they are consuming all contain trace elements of vitamins, enzymes, nutrients, minerals that need to participate in the body putting together the proper puzzle for the right amount of calcium production/absorption.

 

My chief contenders that you need to give a higher level of importance to consuming for better bone/teeth health:

Magnesium, potassium, silica.  If you switch to lots of “real” fruits & vegetables, begin a good juicing regime and consuming more raw foods and less cooked foods.  Your body may just reward you with a much stronger structure.

 

Eliminate from your diet”

refined sugars (all of them), artificial sweeteners, white breads, white rice, standard pasta (go for brown rice in moderation),

alcohol in excess especially the beer family, coffee, teas (does not include herbal), (they dehydrate the body and make your body very acidic)

processed convenient foods and fast foods.  Dairy products

 

Restrict in your diet: 

animal protein, starches and simple carbohydrates.

 

Include:

more walking exercise, walking barefoot in the grass for 20 mins. a day to reground your electrical system (central nervous that is), drink more clean water, surround your self with positive emotional input, (movies, music, books), laugh more it produces feel good endorphins. get plenty of solid sleep.

 

Healthfully yours,

Jodi Barnett N.H.C.

Raw Food coach, Orthomolecular Nutrition Coach

QFA Analysis Clinician.

Harvested Health

219-713-4789

http://mkt.com/harvested-health-llc

http://www.facebook.com/harvestedhealth 

http://www.harvestedhealth.mynsp.com (wholesale quality herbs/supplements)


 

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If you have ever seen or heard my lecture live you will know I typically say that someone has to spend quality time in the kitchen to prepare high-quality meals for your health. Quality time does not need to equal hours upon hours. But it is an investment, in what?  in your health & wellbeing.

If you rely on processed inexpensive foods you will simply exchange convenience and short-term cash savings for long-term health miseries. Yet today even what used to be short-term saving on processed food isn’t such a savings.  Not to mention, have you priced services in the medical field recently?

Swapping your processed food diet for one that focuses on real, whole foods may seem like a radical idea, but it’s a necessity if you value your health.

And when you put the history of food into perspective, it’s actually the processed foods that are “radical” and “new.” People have thrived on vegetables, meats, eggs, fruits and other whole foods for centuries, while processed foods were only recently invented.

It’s easy to forget that the processed, packaged foods and fast food restaurants of today are actually a radical change in terms of the history of food production. The frozen food business didn’t begin until the mid-1920s when the General Seafoods Company set up shop and began selling crudely frozen fish fillets, and fast food restaurants didn’t get a foot hold until after World War II.

TV dinners didn’t even come around until the 1950s … before that it was a home-cooked meal or no meal at all.

The Generational Effects of a Processed Food Diet

It’s now well known that dietary changes can prompt epigenetic DNA changes that can be passed on to future generations. For instance, pregnant rats fed a fatty diet had daughters and granddaughters with a greater risk of breast cancer.

It could be that we’re just now starting to see these types of generational effects showing up in humans, caused by our grandparents’ and parents’ penchant for processed foods.

If that’s the case, then we have even more incentive to make drastic changes, and soon, because the disease trends we’re now seeing are only going to get worse as much of the processed foods consumed today are not even food-based!

So who knows what kind of genetic mutations and malfunctions we’re creating for our future generations when a MAJORITY of our diet consists of highly processed and artificial foods. As it stands, 90 percent of foods Americans purchase every year are processed foods!

It’s a frightening prospect, to say the least, especially when you consider that the White Castle’s and Big Mac’s of yesteryear were FAR healthier than the denatured, trans fat- and sugar-filled fare that’s being served today.

With nearly 7 out of 10 Americans being overweight, and 1 in 4 being affected with diabetes or pre-diabetes, the standard American diet, SAD, is clearly in dire need of a radical overhaul. Drugs won’t fix these dismal health statistics. Only a return to sane, healthy eating habits will.

Four Major Offenders in Processed Foods

Since their introduction, processed foods have really taken over American mealtimes because they’re relatively inexpensive, they taste good, and they make fixing dinner a snap. No longer do you need to fuss with actually cleaning or chopping a vegetable. Simply pop their prepared boxes of food in the microwave and you’re ready to go.

But remember that whatever you think you’re saving now, time or money-wise, by using processed foods, you’ll end up paying many times over later on when your health begins to fail — and it likely will, if you’re on a fast food/processed food diet long enough.

So what, exactly, makes processed foods so bad? Processed foods often have little nutritional value and are chemically altered to increase the appeal to your taste buds, so they can override your body’s signals that would otherwise tell you it’s time to stop eating and try something else. They are also loaded with additives that are harmful in their own right.

Among them:

  1. Fructose

As most of you know about 35 years ago the technology to produce this sweetener became commercially available. This radically reduced the price of sugar and now it has become the number one source of calories in the US.

The majority of processed foods contain high-fructose corn syrup or some variation thereof. Consuming fructose suppresses feelings of satiety in several ways, which eventually will have serious consequences for your weight and overall health.

Fructose diminishes your feelings of fullness because it does not stimulate a rise in leptin( is a hormone produced by our fat cells), one of the most powerful hunger- and fat storage regulators in your body. Fructose also reduces the amount of leptin crossing your blood-brain barrier by raising triglycerides. (sugars & starches are the real reasons one’s triglycerides ride out of control, NOT your fat intake).

Leptin resistance, in turn, is perhaps one of the most significant factors underlying many common health issues today. For example, it plays a significant if not primary role in the development of heart disease, obesity, diabetes, osteoporosis, autoimmune diseases, reproductive disorders, and maybe even the rate of aging itself.

Additionally, whereas glucose suppresses ghrelin (also known as “the hunger hormone,” which makes you want more food), fructose, again, does not.

Fructose also increases your insulin levels, interfering with the communication between leptin and your hypothalamus, so your pleasure signals aren’t extinguished. Your brain keeps sensing that you’re starving, and prompts you to eat more.

For the sake of your health, I strongly advise keeping your fructose consumption below 25 grams per day, but this is virtually impossible if you eat a lot of processed foods.

  1. Genetically Modified Ingredients

Some 75 percent of processed foods contain GM ingredients, which are being increasingly linked to serious health problems.

Just last year the American Academy of Environmental Medicine (AAEM) reviewed the available research and issued a memorandum recommending that all doctors prescribe non-GMO diets to all patients because they are causally linked in animal feeding studies to:

  • Infertility
  • Immune system problems
  • Gastrointestinal problems
  • Organ damage
  • Dysfunctional regulation of cholesterol and insulin
  • Accelerated aging

One of the first steps to avoiding GM ingredients is to cut back on processed foods in your diet.

  1. MSG

Monosodium glutamate (MSG), a flavor enhancer, is added to thousands of processed and restaurant foods.

MSG is one of the worst food additives on the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners and  much more. It’s found in your local supermarket and restaurants, in your child’s school cafeteria and, amazingly, even in baby food and infant formula.

MSG is so popular because it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less metalic tasting.

However, it is also an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

  1. Food Additives

More than 3,000 food additives — preservatives, flavorings, colors and other ingredients — are added to foods in the United States. While each of these substances are legal to use, whether or not they are entirely safe for long-term consumption — by themselves or in combination — is a different story altogether.

Many of them, such as sodium nitrate, BHA, BHT, aspartame, Blue 1, 2, and potassium bromate, have been linked to an increased risk of cancer. Others are estrogen-mimicking xenoestrogens that have been linked to a range of human health effects, including reduced sperm counts in men and increased risk of breast cancer in women.

Studies have also shown that a variety of common food dyes, and the preservative sodium benzoate — found in many soft drinks, fruit juices and salad dressings — cause some children to become measurably more hyperactive and distractible.

Meanwhile, E-numbered food dyes (such as tartrazine (E102), ponceau 4R (E124), sunset yellow (E110), carmoisine (E122), quinoline yellow (E104) and allura red AC (E129) do as much damage to children’s brains as lead in gasoline, resulting in a significant reduction in IQ.

Fortunately, when you avoid processed foods you’ll also automatically avoid virtually every one of these toxic food additives.

Returning to Your Whole Unprocessed Food Roots

I’ve said this for many years, and it’s worth repeating many times over because it’s one of the main solutions to many of the health problems plaguing modern-day humans  — cook your food from scratch, at home!

Remember, someone,  that may be: you, a relative, your spouse, or someone you employ, has to spend some time in the kitchen.

This is the “secret” to getting healthier, losing weight and really enjoying your food.

Bruce Weinstein and Mark Scarbrough have tackled this issue head-on in their book Real Food Has Curves, which is a great starting point to “relearn” the basics of how to enjoy and prepare real, healthy food.

Many people are under the mistaken impression that cooking from scratch is an extremely complicated affair that takes lots of time and costs more than they could possibly afford. More often than not, this is simply not true.

Once you get the hang of it, you’ll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. Of course, you’ll be way more satisfied when you eat your home-cooked meal, both physically and mentally, than if you ate a “value meal #5.”

Finally, learn how to recognize “real” food from the chemical-laden, artificially flavored concoctions that line most supermarket shelves. Whether you’re shopping at a supermarket or a farmer’s market, here are the signs of a high-quality, healthy food:

  • It’s grown without pesticides and chemical fertilizers (organic foods fit this description, but so do some non-organic foods)
  • It’s not genetically modified
  • It contains no added growth hormones, antibiotics, or other drugs
  • It does not contain artificial anything, nor any preservatives
  • It is fresh (if you have to choose between wilted organic produce or fresh local conventional produce, the latter is the better option)
  • It did not come from a factory farm
  • It is grown with the laws of nature in mind (meaning animals are fed their native diets, not a mix of grains and animal byproducts, and have free-range access to the outdoors)
  • It is grown in a sustainable way (using minimal amounts of water, protecting the soil from burnout, and turning animal wastes into natural fertilizers instead of environmental pollutants)

If you prepare your meals using primarily foods that meet these eight criteria, you will be making major strides (and delicious ones, at that!) for your family’s health.

 

Healthfully yours,

Jodi Barnett N.H.C.

Harvested Health.

I am available for one on one consults or phone consults, and I also offer QFA Analysis (urine & saliva), Far Infrared Sauna therapy sessions.  http://mkt.com/harvested-health-llc  (219) 713-4789

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Real foods vs. processed “know the difference”