One of the advantages of eating toward the beginning of the food chain is that there is little or no preparation. Ideally, we should walk out to our organically grown orchard, pick a ripe, delicious apple, and eat the entire fruit. However, for those of us who must live in the cities and suburbs with life styles that do not support that, there are a few helpful hints in the rest of this chapter to help attain the maximum benefit from our food. There are also many books on eating raw that can be of great help when you combine their information with the principles in the book.
The best way to eat most fruits and vegetables is raw. The only real preparation is the removal of non-edible parts and pollutants. Most fruits and vegetables are entirely edible and removal of sprays and other contaminants is the main concern. Merely place them in warm water with a little apple cider vinegar to soak for about two to three minutes, or food grade (3%) hydrogen peroxide (best.) This helps to kill parasites, while removing sprays and waxes from the food when scrubbed with a vegetable brush following the soak. Brassica family vegetables (broccoli, cauliflower, brussel sprouts, cabbage, kale, etc.) should be lightly steamed with purified water to neutralize substances that suppress the thyroid gland. Otherwise their raw consumption could result in slowing your metabolism, increasing your weight and reduce the balanced functioning of the rest of your body.
Seeds and nuts should be eaten raw if possible. Rinse, then soak them over night in extra virgin olive oil or pure water and eat them in the morning. Soaking helps turn off the enzyme inhibitors in almonds which aids digestion. If you have poor teeth, grind the soaked nuts or seeds in a coffee grinder before eating. Fresh roasting is OK if eaten soon after preparation to prevent the oil in the seed or nut from becoming rancid. However, dehydrating is far better than roasting as it keeps them at a higher level of usable nutrition. It’s best to crack your own nuts for freshness and most can be found at nut houses, health food stores or online.
Rinse grains before any preparation. This helps to eliminate any contaminates like bugs, mycotoxins, molds, etc. Grains can be eaten raw after thorough cleansing if held in the mouth to allow their initial breakdown by the saliva and fully chewed; otherwise they will cause digestive havoc. However, soaking overnight allows easier raw consumption, but sprouting them is best and much tastier. Cooked whole grains, although not as nutritious, are also very tasty when eaten with foods high in fat such as nuts, organic raw milk or organic raw butter. Fat-soluble vitamins A and D found in fats like organic nuts and organic raw butter, help us absorb calcium, phosphorus, iron, B vitamins and the many other nutrients that grains can provide. Many individuals have problems with grains altogether and would be wise to avoid their consumption. Blood testing can be done to quickly determine this gluten sensitivity factor, or you can totally eliminate them for a 30 day period to see for yourself what effects they are having on you. Also it is best for children to avoid grains before getting their molar teeth at about age six so the necessary enzymes are being produced by the body to digest them. Some researchers feel this is the basis of type 1 diabetes.
Avoid any grinding of grains into meals, flours, or cereals as the heat and/or processing destroys nutrients. Meals, flours, and cereals often raise the blood sugar too quickly and their excess consumption can cause blood sugar swings, insulin resistance, etc. leading to obesity, diabetes and other degenerative diseases.
Peas and beans should be rinsed and then soaked overnight. Cook the next day until they are just soft enough to eat, or eat raw if initially soft. This method helps eliminate a lot of the gas people experience from beans. Some people use a pinch of baking soda in cooking to eliminate the gas, but make sure to only use aluminum free baking soda. Peanuts (which are really peas not nuts) should be roasted in the shell before eating to kill any possible aflatoxin contamination (rare) and kept in the shell until eating to prevent excess rancidity. Peanuts are also known to help kill certain types of cancer cells.
Meats should be cooked long enough at high enough temperatures to destroy the harmful bacteria, viruses, parasites, etc., and to facilitate chewing. However, some of the amino acids that make protein are destroyed by heat. Therefore, the rarer you cook the meat, the more available the protein and nutrients. Rare or medium rare by searing is best for red meats, while birds should be fully cooked due to probable parasitic contamination including salmonella. Pork is not compatible with any blood type, although rare, can have deadly parasites that cooking doesn’t kill and pork should be avoided in any form. Cook and eat your meat extremely lean if you do not have access to organic meat as the fat holds the majority of poisons and hormones that can make you sick and fat. The best approach is to find 100% organic, kosher meats fed on their naturally occurring foods (grass fed only). Covered frying, barbecuing and smoking, as well as deep frying, cause the formation of cancer-causing chemicals called acrylamides and produces flare-ups of inflammation in your body, so it is best to find other methods of cooking meats.
Eggs are the best source of protein I have found. Raw eggs provide the most usable protein for building tissue mass. Eggs do not contain salmonella on the inside, but must be washed thoroughly to remove any salmonella contamination on the outside from the chicken. Every year some people forget about this chicken poop issue and get very sick or die from salmonella poisoning, so please be very careful about cleansing your eggs shells before cracking them. According to medical researcher Luca Moretti, MD, your body processes protein via anabolic and catabolic pathways. The anabolic pathway provides the raw materials to rebuild tissue whereas the catabolic only supplies calories for energy. Whole raw eggs provide about 48% anabolic (usable) protein for building new tissues. Meats provide about 32-35% anabolic protein and while grains and legumes provide about 17% anabolic protein with dairy being the worst at 16% anabolic protein per gram. This also makes eggs the least expensive usable protein. Low anabolic protein gives mostly calories and lots of nitrogen. Excess nitrogen feeds cancer as nitrogen and sugar are cancer’s favorite foods! Make sure your eggs are from cage free, organically fed birds for the best tissue repair and reduced toxicity in your body.
All dairy needs to be from grass fed only organically raised cows, free of hormones or antibiotics, and non-pasteurized and non-homogenized (raw). A large percentage of the population has an allergy or intolerance to lactose (milk sugar) or casein (milk protein) and therefore dairy should be avoided by most people. Dairy can produce a large amount of mucus in which bacteria and viruses can thrive leading to recurrent infections. It also rapidly raises blood sugar and inhibits nutritional uptake through the small and large intestines. Raw cheeses are best aged 90 or more days to enzymaticly predigest the sugars and proteins for proper utilization of nutrients.