The Science of Raw Food by Robert Ross
A raw food diet is based on eating mostly live, uncooked and unprocessed food.. When 75-100% of your food is raw, raw foodists believe your body can eliminate the toxins in the cooked portion of your diet. When you eat more cooked food you can't eliminate all the toxins and they back up causing dis-ease. Heating above 118 degrees F. also kills enzymes that help digestion, diminishes the nutritional value of food and creates carcinogens, mutagens, free-radicals and other toxins associated with many dis-eases. You don't have to take my word for it. On my website and in this newsletter you'll find the science to prove that cooking not only destroys nutrition but chemically changes healthy foods into poisons! Learn what happens when you eat raw, whole foods rather than cooked or processed food - then decide for yourself! what to put in your mouth every day.

Also, I am proud to announce that our newsletter, which I've been publishing periodically, will now be pubished regularly every month. I hope you enjoy it as much as I enjoyed creating it!


How to Stay Raw During the Holidays

.Maintaining a raw diet during the holidays seems impossible but it is one of the best times to enjoy being raw! Instead of dead food you can enjoy a celebration of life and family with foods that are alive! It really isn't as hard as you think. Remember, you're doing great if you stay 75% raw!

  • Instead of going out to a party throw your own with plenty of raw and healthy alternatives to unhealthy, fattening foods. Check our raw holiday recipes for a delicious holiday meal from appetizer to dessert.
  • If you do go out to a party bring your own raw food for your host to share with everyone. This way you will have at least one item you can enjoy while introducing everyone to raw food.
  • Stick to the salads and fruits that you find at most parties anyway.
  • IF anyone asks why you aren't eating don't be defensive - just say you're already full.
  • Socialize actively with your friends and family rather than focusing on the food.
  • Go to some of the raw potlucks or meetups (www.meetups.com) in your area!
  • Enjoy a healthy, satisfying raw snack before going to a party so you won't be hungry.
Raw Science: What is Acid-Alkaline Balance?
By Robert Ross

All life-giving chemical reactions can only happen when electrons or energy flow between atoms. Cooking or processing causes food to oxidize, or lose electrons - the source of the energy your body needs. Things that are healthy 'contribute" electrons/energy, and are called alkalizing or "reducing." Things that are unhealthy steal electrons/energy, and are called acidic or “oxidizing” (which means to burn up, rust, break down or decay). Your body is designed to be alkaline, like the battery!

That's why there's so much emphasis among raw foodists on the pH of food, or your acid-alkaline balance. Raw food are generally "alkaline forming," while cooked and processed foods are "acid forming." The pH of blood is one of the most important biochemical balances in human body chemistry. pH refers to the "potential" for hydrogen ions in a substance like blood (7.35-7.45 pH). 7.0 is neutral. Higher numbers mean something is more alkaline (absorbs more hydrogen ions), so has electrons to spare or donate. Electrons = energy, just like an "alkaline" battery.

A low pH means a substance is more acidic (less potential hydrogen ions), so robs your body of electrons. Cooked and processed foods have been thoroughly oxidized so can make a person more "acidic" and is therefore believed to be associated with many dis-eases.

Because the pH scale is logarithmic even a fraction of a point can create huge changes to health! One hydroxyl molecule (-OH) in 550 million is enough to make water conductive. In fact, most important processes in your body only work within a narrow pH range. For example, if the pH of your blood falls to the low end of its normal range (~7.35-7.45), a .10 difference, it could reduce the oxygen levels in your blood by as much as 300%!

Oxygen is, of course, one of the most important substances your body needs, especially your brain. You could be perfectly within the normal pH range and STILL be 300% lower in oxygen than optimal!

Are you more fatigued than usual? Is it hard to focus? Do you experience brain fog or poor sleep? Though other conditions can cause these symptoms, it could all have started with low pH because pH = alkalinity = electrons or energy = more bio-available oxygen = less dis-ease and greater heath! And that all starts with the most basic decision you make every day - what to put in your mouth!

You wouldn't buy dead batteries of course, so why buy dead food! Always choose the freshest organic, live, raw foods you can. And don't forget what you drink - pure alkaline mineral water from a water ionizer is the the best.

My Love Affair with Food!
By Denise Girard, RawFoodLife Executive Chef

Hello Everyone,
I have the great privilege to have been invited by my dear friend Robert to be the Raw Food Chef & Holistic Health Coach for this awesome website! I am here to serve you each month with recipes and articles which I hope will inspire you, as well as to help you as a certified Holistic Health Counselor to create a dynamic, balanced and healthy lifestyle. My training has taught me to respect and address the bio-individuality of each person.  I look forward to hearing from you! I believe this month’s article will help you understand how I came to appreciate, and moreover, revere the power of whole food in my own life. I am sure that if you have landed here, you too are seeking to understand this fundamental need and our birth right to eat unadulterated whole foods! -- In love and light, Denise

My love affair with food began growing up in a large Italian family. Every night around the dinner table there was a wonderful sense of contentment! Delicious food and animated conversation nourished us on many levels. It was a time of innocence when “delicious” was the only criteria by which to consider food.

My mother always prepared a balanced meal -- meat, two vegetables, a starch and a salad. Our chickens were purchased alive and freshly killed by my grandfather. The produce was fresh from the 9th St. market in Philie. The cold pressed olive oil came in great gallon containers from Italy.

One day things changed -- the food changed. But nobody noticed. The oil was an insipid blend with no flavor. The butcher closed. Tubs of margarine appeared. Vegetables were frozen or in a can and everything came from a big corporate supermarket. The wonderful conveniences of modern living arrived – or NOT!

Because what happened next is that my body also changed -- all our bodies changed! My once delightful family meals suddenly caused unbearable stomach aches! As a child I had no idea what was happening nor did my parents. All that I knew was that I was becoming ill. Eczema flared in my ears, I got my first flu.

All I wanted to eat was the romaine salad at the end of the meal. It felt fresh and easy on my body. Then in my early 20’s, I woke up looking like ET one morning – my eyes were creased and crinkled. My skin was flaking. All of my body felt wrong! I went to see a doctor, who sent me to a specialist and he sent me to another who sent me to yet another. I was seeing five specialists, who each gave me a different pill. With each passing day, I felt worse!

One day I found myself standing in front of a health food store. I went inside and wandered around, praying to understand what was happening to me. What happened next changed my life forever and led me to not only become a world class chef but to specialize in Raw Food.

Click here to read full article ...

Click Here for private Coaching with Denise.

Introducing leading anti-GMO Advocate & Our Newest Contributor, Jeffrey Smith

Jeffrey SmithThe leading consumer advocate for non-GMO choices, Jeffrey M. Smith, is the author of the world's bestselling books on the dangers of genetically modified organisms (GMOs). Jeffrey exposes how biotech companies mislead consumers, legislators and safety officials to put everyone's health in peril. Jeffrey founded the Institute for Responsible Technology in 2003.

Introduction by Robert Ross

As a raw foodist, you should be more concerned about Genetically Modified Organisms (GMO's) than just about anyone else - and EVERYONE should be concerned. Being a raw foodist requires that you maximize the purity, bio-availability and nutrient density of absolutely everything you consume, both foods and drinks. Anything less and it just won't work - you'll get hungry, cravings, and go on junk food binges...eventually building up a resentment for raw food and just giving up. I've not only seen it happen, it has happened to me. I just pick myself up and start again, like any diet program. No blame.

However, when you eat nutritionally dense raw foods that don't overload your immune system with toxic chemicals and poisonous DNA it cannot digest, the opposite happens - you feel completely satisfied with simple, delicious, nutrient-dense meals, overcome food addictions, feel more energy and enjoy what you do eat much more!

But for absolutely everyone, GMO's are such a significant health threat that I've arranged to include a monthly column by Jeffrey Smith, the leading anti-GMO advocate.

GMO Basics by Jeffrey Smith

A GMO (genetically modified organism) is the result of a laboratory process where genes from the DNA of one species are extracted and artificially forced into the genes of an unrelated plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even humans. Because this involves the transfer of genes, GMOs are also known as "transgenic" organisms. This process may be called either Genetic Engineering (GE) or Genetic Modification (GM); they are one and the same.

Where are GMO's? In most of your food! First introduced into the food supply in the mid-1990s, GMOs are now present in the vast majority of processed foods in the U.S. While they are banned as food ingredients in Europe and elsewhere, the FDA does not even require the labeling of GMOs in food ingredient lists. Although there have been attempts to increase nutritional benefits or productivity, the two main traits that have been added to date are herbicide tolerance and the ability of the plant to produce its own pesticide. These results have no health benefit, only economic benefit.

Currently commercialized GM crops in the U.S. include soy (93%), cotton (93%), canola (90%), corn (87%), sugar beets (95%), Hawaiian papaya (more than 50%), zucchini and yellow squash (small amount), and tobacco (Quest brand). Products derived from the above, including oils from all four, soy protein, soy lecithin, cornstarch, corn syrup and high fructose corn syrup among others. There are also many "invisible ingredients," derived from GM crops that are not obviously from corn or soy.

Genetically modified foods have been linked to toxic and allergic reactions, sick, sterile, and dead livestock, and damage to virtually every organ studied in lab animals. The effects on humans of consuming these new combinations of proteins produced in GMOs are unknown and have not been studied.

Crops such as Bt cotton produce pesticides inside the plant. This kills or deters insects.... The plants themselves are toxic, and not just to insects. Farmers in India, who let their sheep graze on Bt cotton after the harvest saw thousands of sheep die! Comparative studies on the toxic residues in foods from such crops have not yet been done. Pollen from GM crops can contaminate nearby crops of the same type.... In fact, virtually all heritage varieties of corn in Mexico... have been found to have some contamination. The long-term effects on the environment could be disastrous.

Click here to read more by Jeffrey Smith ...

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Raw Chef Denise's
Recipe of the Month


Dr. Johanna Budwig was a German doctor who discovered that the majority of chronic illnesses are caused by mass produced foods and oils, bad nutrition and pesticides. She found that combining high-quality protein with high-quality Omega-3 fatty acids makes the fats water soluble. This allows essential fatty acids to reach deeper at the cellular level.

What is interesting is that the new research on Vitamin D shows something similar -- it is fat soluble when ingested through the mouth but water soluble when we get it through direct sunlight, becoming D-Sulphate, which reaches deeper to the cellular level. I promise you, if done properly, you will feel the effects rather quickly of this luscious breakfast.

CRÈME BUDWIG

- Juice of ½ of a lemon
- 2 tbls. raw yogurt or almond milk (recipe below)
- 2 tbls. cold pressed flax seed oil
- 1 ripe banana
- 2 tbls. sprouted grain (just one grain, like quinoa)
- 10 soaked almonds
- 1 apple or pear diced
- 1 tbls. sesame seeds
- 1 tbls. sunflower seeds

Soak almonds, sprout grain. Mash the banana and mix it with the first 3 ingredients into a cream. Add all the other ingredients. It can be sweetened with a touch of maple syrup. 1 serving.


RAW ALMOND MILK:

- 1 cup raw almonds
- Pure water for soaking
- 3 cups pure water
- 2 dates (optional)
- 1/2 tsp vanilla (optional)

Soak almonds in water overnight (at least 6 hrs.). Drain water & rinse almonds wiht more purified water. Dircard used water. Blend 3 cups of water, almonds and dates until well blended and almost smooth. Strain the blended almond mixture using a cheesecloth or other strainer. Homemade raw almond milk will keep well in the refrigerator for 3-4 days.

 

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