Raw Food Diet The Reason

Because cooking takes so many nutrients and vitamins OUT of food, you automatically start feeding your body what it needs when you stop cooking food and start eating uncooked, nutrient-rich foods. A raw carrot has exponentially more nutrition than a cooked carrot.

Cooking also alters the chemistry of foods, often making them harder to digest. Why do we have so many digestive problems in this country? Because we’re putting foods into our bodies in a form that we weren’t designed to absorb. High fiber, high water content fresh produce abolishes constipation of the bowels, cells and circulatory system. Obstructions are cleared and blood flow increases to each and every cell in the body. Enhanced blood flow is significant for two reasons: as mentioned above, blood delivers nutrients and oxygen to living cells, and carries away their toxic metabolites.

Obesity is endemic in this country. The diet industry is more profitable than the oil companies. Why? Because the way we eat and prepare our food practically guarantees that we’ll overeat. Psychologists tell us that we overeat because our souls are hungry. But in reality, our bodies are hungry, even though we may feel full. When you start giving your body the nutrients it craves, overeating will cease.

Eating raw foods is a boost to your metabolism as well. It takes a little more energy to digest raw foods, but it’s a healthy process. Rather than spending energy to rid itself of toxins produced by cooking food, the body uses its energy to feed every cell, sending vitamins, fluids, enzymes and oxygen to make your body the efficient machine it was intended to be.

You’ll naturally stop overeating, because your body and brain will no longer be starving for the nutrients they need. A starving brain will trigger the thoughts that make you overeat. The brain and the rest of your body don’t need quantity; they need quality.

Which Good of Blend And Juice

We saw an interesting article about starvation in which the comment was made that there are really two types of starvation. One, of course, is caused by too little or no food at all. But there is another type of starvation caused by serious malnutrition, and even though the U.S. is the fattest nation on the planet, our bodies are starved for important nutrients and enzymes. It’s partly why we’re so fat, because we keep eating and eating, but we’re eating highly processed, cooked foods that have the essential components burned out of them. Cooking removes up to 80% of food’s important amino acids, fibers and vitamins.

It’s one reason why switching to a raw foods diet makes such compelling sense. When you start eating raw foods, you’re suddenly getting all the nutrition from food that nature intended you to get. It’s the way our bodies were meant to eat, in balance with the planet. We suddenly become the vibrant, healthy animals we’re supposed to be.

But we still live in the modern world, with all its pressures and time constraints. It’s one reason why getting your whole foods from juicing is a good idea. You can still get all the fiber you need without taking the time to cut, peel or slice the food. Raw foods do take a little more time to chew and swallow and that’s a good thing. But if you don’t have the time for that, then you should consider using juices for at least a portion of your raw foods intake.

You do need to invest in a good juicer though, and that’s different from a blender. A blender can’t process the fruit peels that contain most a fruit or vegetables vitamins and enzymes. A juicer is a more high-powered appliance that will process everything – seeds and stems, peels and pulp. It’s designed to do it quickly and efficiently. They can be expensive, but there are many more options today than there used to be as this concept has gained in popularity.

Artificial Unsweetenes Applesauce

YUMMY DIABETES CAKE

2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. artificial sweetener
3/4 c. polyunsaturated cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Cook raisins in 2 cups water until water evaporates. Add applesauce, eggs, sweetener, and cooking oil. Mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into greased and floured 8 x 8 inch cake pan. Bake at 350 degrees for 25 minutes or until done.

Non Concentrate Cookies

DIABETES COOKIES

1/2 c. raisins
1/2 c. dates
1 1/2 c. quick oats
1 tsp. cinnamon
1/4 tbsp. soda
1/2 c. flour
1/2 tsp. salt
1 egg
1 tbsp. liquid sweetener (NON - concentrated)
1/4 c. oil
1 tsp. vanilla

Put raisins and dates in small pan and cover with water; bring to boil. Pour off water and set aside. Mix oats, cinnamon, soda, flour and salt in bowl and mix well. Add dry ingredients to date - raisin mixture with egg. Mix and drop onto cookie sheet. Bake at 400 degrees about 8 minutes. Check bottom of cookies during cooking (sometimes the bottom cooks faster than the top).

Moan Diabetes Cookies

DIABETES COOKIES

2 med. bananas
1/3 c. vegetable oil
1 c. chopped walnuts
2 c. quick oatmeal
1 1/2 tsp. vanilla
1 c. chopped Dates

Mash bananas. Pour oil over top. Mix dates and nuts. Add vanilla and oatmeal. Mix by hand or spoon. Drop onto lightly greased cookie sheet by full teaspoon. Bake at 350 degrees for 25 minutes until lightly browned. Remove at once to rack.