How to Tell if Your Food is Genetically Modified, Organic or Conventional

I found this information to be very helpful. Please read the article below:


By Anthony Gucciardi

We live in a world where genetic modification of the food supply is extremely prevalent. It is extremely important to be able to identify whether or not your food has been a target of genetic modification, or sprayed with pesticides. There are numerous methods of identifying the origins of your food by reading labels and looking for key indicators.

Reading the labels is the easiest way to determine if your food is safe to eat. Produce labels will contain a series of numbers. These numbers will tell you everything you need to know when it comes to identifying whether or not it is organic.

If the number on the label begins with a 4, it is conventional produce. This produce has most likely been sprayed with pesticides. Genetically modified produce will start with the number 8, and it often is identified with a string of numbers consisting of 5 digits. Organic produce will be labeled with 5 digits also but will begin with the number 9. Always check the label twice, as it is sometimes hard to tell at first glance.

As far as other food products, it is also all told in the labeling.

If a product is labeled as organic, it may not be fully organic. FDA regulations and rules allow for products that are not 100% organic to be labeled organic. Look for labels indicating that the product is 100% organic. When a product contains this label, it is truly organic. This means that it also does not contain any genetically modified ingredients.

Always read the ingredients of a product anyway to ensure there are no harmful additives, but the 100% organic label is the ideal label when it comes to searching for quality food products. So what if a product isn't 100% organic? How do you know if it contains genetically modified ingredients? Products labeled "Non-GMO" or "GMO-free" are statements that indicate the absence of genetically modified ingredients. Keep in mind that high-fructose corn syrup is known for being genetically modified, so avoid products containing this ingredient. High-fructose corn syrup has also been found to contain mercury.

If these labels are not present, do not hesitate to call the company and ask. Sometimes all it takes is a visit to the company's website to send in a question through their contact form. If you find that the product does indeed contain genetically modified ingredients, then voice your opposition to the use of these ingredients in the product.

http://www.naturalnews.com/030005_GMOs_foods.html

Raw Almond Pâté

• 1 – 1.5 cups raw almond flour (ground almonds)*
• 1 cup raw, shelled sunflower seeds (soaked in water for at least 2 hours)
• ¼ - ½ cup purified water or almond milk
• 3-4 tablespoons lemon juice (to taste)
• 1-2 cloves garlic
• 3 stalks celery diced into small cubes (choose tender stalks)
• 6-8 thinly diced sun dried tomatoes (soaked in water until soft or bought already packed in oil)
• Red chili pepper flakes (to taste)
• Salt to taste

*See the recipe for almond milk in my previous blog entry

Preparation: Soak almonds overnight and grind them in a food processor or use almond pulp left from preparing almond milk. Process almond flour and sunflower seeds in a food processor using an S-blade, until as smooth as possible. Add lemon juice. Gradually add water (only as much as needed to create a pâté-like texture). Add sun-dried tomatoes and salt/pepper. Process well. At the end add celery and process only slightly. This dish keeps in the fridge for up to a week. Tastes best if you keep it in the fridge overnight.

Raw almond milk

This recipe is a healthy alternative to cow’s milk or soy milk. You can use almonds, filberts, sesame seeds, pumpkin seeds and sunflower seeds to make delicious milk.

Almond milk
• 1 cup raw almonds (soaked for 24 hrs in spring or purified water)
• 3 cups water
• Optional: raw honey or 2-3 pitted majool dates and vanilla to taste

Preparation: Process almonds and water in a food processor until smooth. Separate almond milk from almond pulp using either a nut milk bag or 2 to 3 layers of cheese cloth. [Almond flour and almond pulp are the same thing].

If desired, process honey or dates with the almonds and water for additional sweetness. I recommend adding sweetener to the milk after it’s separated from the pulp. This way you can use the pulp for making almond pâté or some other dish requiring almond flour.

Almond pulp can be used for almond pâté and cookies, as well as many other desserts or dehydrated goodies.

Stuffed vine tomatoes

• 4 average-size vine tomatoes, cored

Stuffing
• ½ cup chopped parsley
• 1/3 cup chopped cilantro
• 1/3 cup finely chopped red bell pepper
• 1 stalk celery with leaves, finely chopped
• 1 tsp finely chopped red chili pepper
• ½ tsp mashed garlic
• ½ tsp sea salt

Marinade
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil

Preparation: Mix the stuffing ingredients together. Mix lemon juice and olive oil and add this marinade to the stuffing. Let sit for about 60 min. Cut the tops off the tomatoes and core them with a spoon to create cups. Fill the tomato cups with the marinated stuffing. Keeps in the fridge for about 2 days.

A must-see film: Food, Inc.

Below is a link to a documentary called Food, Inc. It reveals the unhealthy truth behind the food industry in North America. Many things that agribusiness has kept hidden are brought to light and, if you buy your food from a grocery store, your health depends on you watching it.

Food, Inc. was nominated for an Oscar.
http://www.zshare.net/video/66745495f40e88e9

Kale salad

Kale is a member of the cruciferous family and is one of the most nutritious foods you can find. This green vegetable is rich in beta-carotene, vitamin C, vitamin K, chlorophyll, iron, calcium, sulfur, amino acids and much needed fiber. Kale is great in smoothies, in the form of raw dehydrated chips and, of course, salads!.



Kale salad


• 2 bunches finely shredded kale
• ¼ finely chopped red pepper
• 3 tbsp chopped olives of your choice
• 2 tbsp chopped green onions
• 3 stalks celery, finely sliced
• 10 halved cherry tomatoes
• 1 tsp sea salt
• 1 tbsp olive oil
• 3 tbsp lemon juice


Preparation: Separate kale leaves from the stems. Roll the leaves into cigars and finely shred. Add salt, olive oil and lemon juice. Massage kale until it wilts. Add olives, onions, sweet red pepper, chili pepper, celery and cherry tomatoes. Mix well. Keeps in the fridge for up to a week.

2 red and white cabbage salads

Cabbage belongs to the cruciferous family and is not just a delicious vegetable but also has cancer fighting abilities. It is very rich in vitamin A, C, E, B, iodine, calcium, potassium, magnesium and other essential nutrients. At the same time it is really low in calories. One cup of cabbage contains only around 15 calories. One can consume raw cabbage in the form of juice, sauerkraut and, of course, salads. One can use shredded cabbage as a salad base, add vegetables with different flavors and textures to it and make a new and exciting salad every time. The recipes below are great additions to any dinner or potluck party.



White cabbage salad with mango


• 4 cups shredded white cabbage
• 1 unripe mango thinly sliced
• 2 tbsp chopped parsley
• 3 sprigs green onion, chopped
• ½ sweet red pepper diced
• 1 tsp thinly sliced red chili pepper (or ½ tsp of chili flakes)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt (or to taste)
• 1 tbsp Tamari sauce (optional)


Preparation: Put cabbage into a salad mixing bowl, add sea salt, lemon juice and olive oil. Massage the cabbage until it gets softer. Add red pepper, chili pepper, parsley, onions, slices of mango and mix well. Keeps in the fridge for 3-4 days.



Red cabbage salad


• 4 cups shredded red cabbage
• 3 tbsp chopped cilantro or parsley
• 3 tbsp chopped red pepper
• ½ cup grated carrot
• 3 tbsp chopped green onions
• 1 tsp sea salt
• 1 tbsp olive oil
• 3 tbsp lemon juice


Preparation: In a salad mixing bowl mix cabbage with salt, olive oil and lemon juice. Massage cabbage until it gets softer. Add cilantro or parsley, carrot, red pepper, green onions. Mix well. Keeps in the fridge for up to a week.

Arame (seaweed) salad

Seaweeds fall into the category of superfoods because they are high in minerals, amino acids, chlorophyll and other important nutrients. I try to use seaweeds on a daily basis in salads, dips, soups, rolls or spreads. Popular seaweeds include arame, nori, wakame, dulse, hijiki, and kombu.


Arame (seaweed) salad


• 1 pack soaked arame (sold shredded)
• 2 tbsp finely chopped red onion
• ½ cup finely chopped celery
• ½ cup shredded sweet red pepper
• 1 cup grated carrot

Sauce

• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• ½ tsp mashed garlic
• 1 tbsp Tamari sauce
• ½ tsp finely chopped red chili pepper (optional)
• ½ tsp chopped ginger


Preparation: Prepare a sauce by whisking together lemon juice, olive oil, garlic, Tamari, chopped red chili pepper and ginger. Mix all salad ingredients together with the sauce. Let sit for 15-20 min before consuming. Keeps in the fridge for up to 3 days.

Avoid Genetically Modified "Foods" (GMO)

Hello,

Today's post might not be delicious but this information is vital for staying healthy.

It is so important to know not just what to consume, but also what to avoid. Fresh organic foods are the way to go. I strongly encourage everyone to stay away from (toxic) foods grown using pesticides and herbicides and especially GMO (genetically modified organism) foods. Below is an article giving more detail about GMOs. Please forward it to everybody you care about!

Best wishes,

Lela

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EXTRACT: "We have no right to use GMOs until we understand the possible adverse effects, not only to ourselves but to future generations as well. We definitely need fully detailed studies to clarify this." - Russian biologist Alexey V. Surov


Genetically Modified Soy Linked to Sterility, Infant Mortality

"This study was just routine," said Russian biologist Alexey V. Surov, in what could end up as the understatement of this century. Surov and his colleagues set out to discover if Monsanto's genetically modified (GM) soy, grown on 91% of US soybean fields, leads to problems in growth or reproduction. What he discovered may uproot a multi-billion dollar industry.

After feeding hamsters for two years over three generations, those on the GM diet, and especially the group on the maximum GM soy diet, showed devastating results. By the third generation, most GM soy-fed hamsters lost the ability to have babies. They also suffered slower growth, and a high mortality rate among the pups.

And if this isn't shocking enough, some in the third generation even had hair growing inside their mouths—a phenomenon rarely seen, but apparently more prevalent among hamsters eating GM soy.

The study, jointly conducted by Surov's Institute of Ecology and Evolution of the Russian Academy of Sciences and the National Association for Gene Security, is expected to be published in three months (July 2010)—so the technical details will have to wait. But Surov sketched out the basic set up for me in an email.

He used Campbell hamsters, with a fast reproduction rate, divided into 4 groups. All were fed a normal diet, but one was without any soy, another had non-GM soy, a third used GM soy, and a fourth contained higher amounts of GM soy. They used 5 pairs of hamsters per group, each of which produced 7-8 litters, totally 140 animals.

Surov told The Voice of Russia,

"Originally, everything went smoothly. However, we noticed quite a serious effect when we selected new pairs from their cubs and continued to feed them as before. These pairs' growth rate was slower and reached their sexual maturity slowly."

He selected new pairs from each group, which generated another 39 litters. There were 52 pups born to the control group and 78 to the non-GM soy group. In the GM soy group, however, only 40 pups were born. And of these, 25% died. This was a fivefold higher death rate than the 5% seen among the controls. Of the hamsters that ate high GM soy content, only a single female hamster gave birth. She had 16 pups; about 20% died.

Surov said "The low numbers in F2 [third generation] showed that many animals were sterile."

The published paper will also include measurements of organ size for the third generation animals, including testes, spleen, uterus, etc. And if the team can raise sufficient funds, they will also analyze hormone levels in collected blood samples.

Hair Growing in the Mouth

Earlier this year, Surov co-authored a paper in Doklady Biological Sciences showing that in rare instances, hair grows inside recessed pouches in the mouths of hamsters.

"Some of these pouches contained single hairs; others, thick bundles of colorless or pigmented hairs reaching as high as the chewing surface of the teeth. Sometimes, the tooth row was surrounded with a regular brush of hair bundles on both sides. The hairs grew vertically and had sharp ends, often covered with lumps of a mucous."

(The photos of these hair bundles are truly disgusting. Trust me, or look for yourself.)

At the conclusion of the study, the authors surmise that such an astounding defect may be due to the diet of hamsters raised in the laboratory. They write, "This pathology may be exacerbated by elements of the food that are absent in natural food, such as genetically modified (GM) ingredients (GM soybean or maize meal) or contaminants (pesticides, mycotoxins, heavy metals, etc.)." Indeed, the number of hairy mouthed hamsters was much higher among the third generation of GM soy fed animals than anywhere Surov had seen before.

Preliminary, but Ominous

Surov warns against jumping to early conclusions. He said, "It is quite possible that the GMO does not cause these effects by itself." Surov wants to make the analysis of the feed components a priority, to discover just what is causing the effect and how.

In addition to the GMOs, it could be contaminants, he said, or higher herbicide residues, such as Roundup. There is in fact much higher levels of Roundup on these beans; they're called "Roundup Ready." Bacterial genes are forced into their DNA so that the plants can tolerate Monsanto's Roundup herbicide. Therefore, GM soy always carries the double threat of higher herbicide content, couple with any side effects of genetic engineering.

Years of Reproductive Disorders from GMO-Feed

Surov's hamsters are just the latest animals to suffer from reproductive disorders after consuming GMOs. In 2005, Irina Ermakova, also with the Russian National Academy of Sciences, reported that more than half the babies from mother rats fed GM soy died within three weeks. This was also five times higher than the 10% death rate of the non-GMO soy group. The babies in the GM group were also smaller (see photo) and could not reproduce.

In a telling coincidence, after Ermakova's feeding trials, her laboratory started feeding all the rats in the facility a commercial rat chow using GM soy. Within two months, the infant mortality facility-wide reached 55%.

When Ermakova fed male rats GM soy, their testicles changed from the normal pink to dark blue! Italian scientists similarly found changes in mice testes (PDF), including damaged young sperm cells. Furthermore, the DNA of embryos from parent mice fed GM soy functioned differently.

An Austrian government study published in November 2008 showed that the more GM corn was fed to mice, the fewer the babies they had (PDF), and the smaller the babies were.

Central Iowa Farmer Jerry Rosman also had trouble with pigs and cows becoming sterile. Some of his pigs even had false pregnancies or gave birth to bags of water. After months of investigations and testing, he finally traced the problem to GM corn feed. Every time a newspaper, magazine, or TV show reported Jerry's problems, he would receive calls from more farmers complaining of livestock sterility on their farm, linked to GM corn.

Researchers at Baylor College of Medicine accidentally discovered that rats raised on corncob bedding "neither breed nor exhibit reproductive behavior." Tests on the corn material revealed two compounds that stopped the sexual cycle in females "at concentrations approximately two-hundredfold lower than classical phytoestrogens." One compound also curtailed male sexual behavior and both substances contributed to the growth of breast and prostate cancer cell cultures. Researchers found that the amount of the substances varied with GM corn varieties. The crushed corncob used at Baylor was likely shipped from central Iowa, near the farm of Jerry Rosman and others complaining of sterile livestock.

In Haryana, India, a team of investigating veterinarians report that buffalo consuming GM cottonseed suffer from infertility, as well as frequent abortions, premature deliveries, and prolapsed uteruses. Many adult and young buffalo have also died mysteriously.

Denial, Attack and Canceled Follow-up

Scientists who discover adverse findings from GMOs are regularly attacked, ridiculed, denied funding, and even fired. When Ermakova reported the high infant mortality among GM soy fed offspring, for example, she appealed to the scientific community to repeat and verify her preliminary results. She also sought additional funds to analyze preserved organs. Instead, she was attacked and vilified. Samples were stolen from her lab, papers were burnt on her desk, and she said that her boss, under pressure from his boss, told her to stop doing any more GMO research. No one has yet repeated Ermakova's simple, inexpensive studies.

In an attempt to offer her sympathy, one of her colleagues suggested that maybe the GM soy will solve the over population problem!

Surov reports that so far, he has not been under any pressure.

Opting Out of the Massive GMO Feeding Experiment

Without detailed tests, no one can pinpoint exactly what is causing the reproductive travesties in Russian hamsters and rats, Italian and Austrian mice, and livestock in India and America. And we can only speculate about the relationship between the introduction of genetically modified foods in 1996, and the corresponding upsurge in low birth weight babies, infertility, and other problems among the US population. But many scientists, physicians, and concerned citizens don't think that the public should remain the lab animals for the biotech industry's massive uncontrolled experiment.

Alexey Surov says, "We have no right to use GMOs until we understand the possible adverse effects, not only to ourselves but to future generations as well. We definitely need fully detailed studies to clarify this. Any type of contamination has to be tested before we consume it, and GMO is just one of them."

Links:

http://www.huffingtonpost.com/jeffrey-smith/genetically-modified-soy_b_544575.html

http://www.gmwatch.org/latest-listing/1-news-items/12160-gm-soy-linked-to-sterility-infant-mortality

Green smoothies

Smoothies are a great way to start your day, have a fresh energy drink or a snack. They are easy to make and enjoyable to drink. Most combinations of fruits, berries and water will work. The most popular fruit used in smoothies is banana since it helps to create a smooth and creamy texture. Add a cup or two of fresh greens and you’ll make your smoothie even more nutritious. Greens contain an abundance of minerals and chlorophyll while fruits are rich in vitamins. Any kind of greens will work: spinach, kale, Swiss chard, parsley, cilantro, etc. Experiment for yourself and find the flavor that you like best. Since smoothies are quick and delicious it's an appealing way to increase your greens consumption and, if you have children, you'll find that they enjoy them too. Over time, smoothie drinkers typically experience a strengthened immune system and increased energy. An added bonus is that they also help to shed extra pounds!
If you’re interested in learning more about the health benefits of raw green smoothies, read the book “Green for Life” by Victora Boutenko (www.rawfamily.com)


Basic smoothie recipe:
12 oz. of water
2 bananas
1 cup of chopped Granny Smith apples
3 cups of baby spinach


Preparation: combine all the ingredients in a blender and process until smooth. Yields 3.5 cups of smoothie. Keeps in a fridge up to 3 days, but it’s best when consumed freshly made.

Note: If you wish, you can add some superfoods to smoothies. My favorite superfoods for smoothies are goji berries, bee pollen, spirulina, chlorella and blue-green algae.


Popular smoothie combinations:

1. Water, bananas, strawberry, spinach
2. Water, bananas, apple, parsley
3. Water, mango, kale
4. Water, bananas, pears, romaine lettuce
5. Water, bananas, pineapple, mixed greens

I hope you enjoy them and create your own because the variations are endless!

Four guilt-free raw dessert recipes

Have you ever wished for guilt-free desserts that are delicious and loaded with nutrients at the same time? If yes, you found them. The recipes below require no dairy, soy, flour, butter, sugar, or any artificial sweeteners or cooking. They are raw, healthy and absolutely delicious!



Chocolate Pudding

3-4 average size ripe bananas
1 ripe avocado
1 tbsp vanilla extract
2 tbsp raw cacao powder

Preparation: Using a food processor with an S-blade, process the bananas and avocado until smooth. Add raw cacao powder, vanilla and process until all ingredients are well blended. Yields 2 cups of chocolate pudding.

Note: For a thicker pudding add more avocados. For a thinner pudding add more bananas. Bananas need to be ripe and flavorful in order to serve as a sufficient sweetener.



Coconut chocolate truffles

1 cup raw walnuts
1 cup raw sunflower seeds soaked for at least 2 hrs
6-8 pitted Medjool dates
½ cup raisins soaked in water for about 1 hr
1 cup shredded dried coconut (preferably raw)
3 tbsp raw cacao powder
1 tbsp vanilla extract 2 -3 tbsp water (if the mix is too dry)
Pinch of sea salt (optional)

Preparation: Using a food processor with an S-blade, process the walnuts and sunflower seeds. Add dates, raisins and 2/3 cup of shredded coconut and process well. Add raw cacao powder, vanilla extract and water (as needed). Process until the dough starts shaping into a ball or gets sticky. Shape truffles with your hands and coat them with the remaining shredded coconut. Yields about 20-25 truffles the size of a walnut.



Apricot macaroons

2.5 cups shredded coconut (including ½ cup of shredded coconut for coating)
1 cup dried apricots (soaked, if too dry)
5-6 Medjool dates (soaked, if too dry)
1 tsp vanilla extract
1/3 cup distilled or spring water


Preparation: Process 2 cups of shredded coconut, apricots and dates until they mix well. Add water and vanilla extract. Process well, periodically scraping the ingredients from the side of the processor with rubber spatula. You’ll get a sticky soft “dough”. Form macaroons and coat them with shredded coconut. Yields 15-20 macaroons, depending on the size.



Dark chocolate almond brownies

1 cup almonds (soaked from 12 to 24 hr)
6 Medjool dates (soaked for approx. 1 hr, if dry)
1/3 cup presoaked and dried raisins or dried cranberries
1 tsp vanilla extract
2 tbsp raw cacao powder
1-2 tbsp water
1/3 cup chopped dry almonds or shredded coconut for coating

Preparation: Process almonds into almond flower. Add dates and dried berries and process until all the ingredients are broken down into small pieces and mixed well. Add vanilla extract, cacao powder and water and process until the ingredients start forming a ball or turn into a sticky dough. Form brownie squares or truffles and coat them in chopped almond or shredded coconut.

4 raw soup recipes

Hello!

I’d like to share with you some of my favorite raw soup recipes. I enjoy serving them at room temperature but if you prefer them a bit warmer, you can heat them up to 115 F (45 C) without destroying their nutrients. You can substitute sea salt in these recipes by using Dulse flakes (seaweed).

Enjoy!

Lela



Cream of tomato soup

• 3 cups of chopped ripe tomatoes
• ½ of chopped sweet red pepper
• 1 clove of garlic
• 1 tbsp of lemon juice (optional)
• 6/7 halves of soaked sun-dried tomatoes or ½ of ripe avocado
• 1 tbsp of chopped chives or basil leaves for garnish
• Salt/pepper to taste

Preparation: Place chopped tomatoes and peppers into a blander and process until smooth. Add garlic, lemon juice, sun-dried tomatoes or avocado, salt/pepper and process to a creamy consistency. Garnish with chopped basil or chives. Yields 2 bowls of soup. Best when consumed fresh.


Creamy curry carrot soup

• 1 cup of fresh raw carrot juice
• 1 cup of chopped tomatoes (preferably yellow)
• 1 clove of garlic
• ½ of ripe avocado
• ½ tsp of yellow curry
• ½ tsp of sea salt
• 2 tbsp of chopped cilantro for garnish
• 1 tsp of chopped fresh ginger (optional)
• White pepper to taste (optional)

Preparation: Blend carrot juice and tomatoes. Add garlic, avocado, ginger, curry powder, salt/pepper and blend until smooth. Garnish with chopped cilantro. Yields 2 bowls of soup.


Cream of beat soup

• ½ cup of fresh raw beet juice
• ½ cup of fresh raw carrot juice
• 1 cup of chopped ripe tomatoes
• 1 tbsp of lemon juice
• ½ ripe avocado
• ½ tsp of sea salt
• ½ tsp of red chili flakes
• 1 cup of shredded lettuce for garnish

Preparation: Blend all the ingredients, except lettuce, together until creamy. Add shredded lettuce for garnish. Yields 2 bowls of soup.


Cream of spinach soup

• 2 cups of spinach leaves (baby spinach is the best for this dish)
• 1 cup of water
• ½ cup of chopped ripe tomatoes
• 1 tbsp of lemon juice
• ½ of ripe avocado
• 1 clove of garlic
• ½ tsp of sea salt
• ½ tsp of red chili flakes

Preparation: Blend spinach and water. Add tomatoes, lemon juice, garlic, salt/pepper and avocado and blend until creamy. Yields 2 bowls of soup.

Q&A

Hello!

I want to share with you some questions I had when I first started to incorporate raw foods into my diet. Probably my biggest questions were:

• How do I consume adequate amounts of protein while avoiding animal-based products?
• How do I stay satiated (and not bored!) on a raw vegan diet?
• How do I maintain an enjoyable social life while adhering to a raw food lifestyle?

As it turned out, the answers were much simpler than I expected.

Those of you who are already into raw foods will probably be familiar with these Q&A’s but beginners should find this information beneficial. Of course, I highly encourage all of you to research for yourself, read books and articles on raw food, listen to interviews with raw food experts and educate yourself on this subject. If you have any questions, either leave your comments or e-mail me and I’d be happy to answer them in my next blog.

Have an awesome day!

Lela




Q&A


What is raw food?

For food to be considered raw, it must never be exposed to temperatures over 46 C (115 F) because enzymes, vitamins and minerals are either killed or greatly reduced/altered, leaving the food depleted of its natural healing life force. This website promotes a healthy vegan diet (no animal products) where all recipes are made from whole food ingredients.


Why is raw food better than cooked food?

Raw foods are loaded with vitamins, minerals, enzymes, amino acids, carbohydrates, fats, water and fiber--all important for health. The cooking process destroys many of these essential nutrients.


Is it difficult to follow a raw food diet?

No, and it's getting easier and easier. Grocery stores are quite accommodating with their expanding organic produce sections. Farmer's markets and community-supported organic farms are a great option in the summer. There are even at-home produce delivery services in some urban areas.

Like any lifestyle change, transitioning over to raw food requires that you develop new habits and routines. If you are used to the heavy energy that comes from meats and cooked foods, incorporate raw foods slowly into your diet so you get used to being satiated by these lighter energy foods. Also, raw foods are cleansing and you might experience a temporary detox period during the initial phase of your transition. It is essential to be patient with yourself. And remember: make good habits and they will make you!


How do you get enough protein if you are not eating meat?

Most people considering a vegan diet ask this question. The simple answer is that you do not need to eat protein. Proteins are constructed from amino acids and, therefore, it is amino acids that you need to consume. Your body needs 22 amino acids in order to build protein molecules. Out of these 22 amino acids, there are 8 which the body cannot make and must get from outside sources. All 8 are available in raw plant foods and they are in a form that is easily assimilated and used by the body. All the amino acids your body needs can be derived from raw nuts, seeds, vegetables (especially leafy greens), sprouted grains and beans, fruits and seaweeds. Plant proteins generally break down for assimilation much more quickly than animal proteins.


Isn’t eating only raw food very restricting and boring?

Not at all! Raw foods are very versatile. As one discovers more and more varieties of fruits, vegetables, greens, nuts and seeds, sea vegetables (seaweeds), sprouted seeds and grains and super foods (raw powders of highly potent plants), one can see that it is a diet of abundance.

Raw foods can be consumed in their whole form or they can be prepared: chopped, grated, blended, juiced, dehydrated (up to 45 C), marinated or sprouted. The idea is to consume your food while it’s still full of life force, vitamins, minerals, amino acids, and enzymes. You can make lots of different dishes ranging from simple to sophisticated. You'll be amazed how tasty they are.

And, above all, raw foods are highly nutritious--the best multivitamin/mineral formula in the most natural and delicious form.


Is an organic raw food diet expensive?

If your current diet consists of cheap corporate foods such as fast foods or artificial foods then, yes, it will be noticeably more expensive in the short-term. But a corporate-foods diet leads to toxicity and deficiencies and, eventually, disease can set in and become overwhelmingly expensive.

If you consume a lot of meat products, switching to an organic vegan diet is not more expensive.

If you already have a vegan diet composed of conventionally grown produce then switching to organic (non-GMO and no toxic chemicals) produce will be slightly more expensive.

The way I look at it is this: how much is health worth? It’s much cheaper to invest into health now than to deal with disease later. But health doesn't just mean avoiding disease. It's about living life in a body that is energetic, vital, and easy to move around in. We invest plenty of money into our vehicles to make sure they work right. Shouldn't we do the same for our bodies?


How does someone fit raw food into a busy lifestyle?

Raw food preparation is easy and it is usually quicker than cooking dishes from scratch. To prepare a satisfying raw lunch, all you need to do is chop some veggies for a salad, blend some greens and avocado for a delicious soup and select your favorite fruit/nuts for snacks. One tip is to make an extra amount of food for dinner and save some for your lunch the following day. For breakfast, one needs only a couple of minutes to make a quick, nutritious smoothie.


What are the health benefits of a raw food diet?

People who adhere to a raw food diet experience numerous health benefits over time. Some benefits include:
• Restoring optimal body weight: Those who are overweight will enjoy watching their bodies shed the extra pounds. Those who are undernourished will gain necessary weight from raw, nutrient-rich foods that contain sufficient calories.
• Looking and feeling younger: Increased energy, stamina, enthusiasm, and mental clarity, combined with glowing, healthy skin are big bonuses of a raw food diet.
• Eliminating existing disease and warding off future disease: A raw food diet is nourishing, detoxifying and alkalizing. This greatly strengthens the immune system and helps heal the body from all kinds of diseases including fibromyalgia, chronic fatigue syndrome, diabetes and cancer.


How can I adhere to a raw food diet when I’m away from home or in a social setting?

When you go to non-raw food dinners at the homes of friends or family, take homemade raw dishes such as salads, dips and deserts to share with others. It gives you raw food options and others can enjoy them too.

Before you leave for extended travel, prepare a list of raw food/vegan/vegetarian restaurants and stores that sell organic produce in the area you'll be staying. Put in your stowed luggage a knife, a portable cutting board and a travel-size blender.

For one-day road trips, take your favorite fruits, veggies, nuts and seeds to snack on.


Are there any side effects to eating only raw food?

If your body is overburdened by toxins (chemicals such as pharmaceuticals, pesticides, household cleaners, cigarette smoke, food additives, pollutants, and heavy metals) it will try to detoxify itself via organs such as the liver and kidneys. If detoxification occurs too quickly, you might experience fever, chills, fatigue, headache or muscle pain. Raw foods promote detoxification, therefore, if you want to avoid these symptoms then introduce raw foods slowly into your diet. Once the body has reduced the toxins to a manageable level, people typically experience increasing health and well-being.


What equipment do I need to start a raw food diet?

The basic equipment necessary for preparing raw food dishes are a knife, cutting board, blender and food processor. A juicer is a great option too. If you want to make crackers, chips and patties a dehydrator is a must.


Is it satiating to eat only raw food?

Meat products and cooked foods feel heavy in the stomach because the body has a hard time breaking them down. This is why many people feel tired after consuming them. In contrast, raw vegan foods are loaded with enzymes so they leave you feeling light and energetic. As you transition over to raw vegan foods, you will get more and more used to feeling satiated by their "light energy".


Can one lose weight on a raw food diet?

Yes, body weight should normalize. This is the healthiest and most sustainable way to lose extra pounds while nourishing your body with essential nutrients--without counting calories!



How much of my diet should be composed of raw foods?

The more raw food you incorporate into your diet (over time), the better. Personally, I strive for an at-home diet comprised of 100% raw organic vegan foods. When I go out, I aim for at least 50% raw vegan food. It is essential to consume a wide variety of greens, vegetables, fruits, nuts and seeds to supply your body with all the necessary nutrients.

For those just starting out, I recommend a target of 50% raw and then slowly increasing the percentage over time. Even if you never achieve a 100% raw vegan diet, you will still experience benefits. The key is to be patient and enjoy the process. If you slowly incorporate raw food into every meal, you can be happily off cooked food in a matter of months.


Can I use raw food to detoxify my body? What are the symptoms of detoxification?

The level of toxicity in one's body is determined by exposure to toxins (anything that can harm body tissue) and the body's ability to get rid of toxins. Some sources of toxins are pesticides, cigarette smoke, household cleaners, pharmaceuticals, food additives, pollutants, silver-mercury dental fillings, chemical spills, cosmetics, hair products, and chlorine-treated water. Some (mild) signs of toxicity are indigestion, fatigue, poor skin, bad breath, foggy mind, constipation, and muscle pain. Chronic disease can develop if toxicity is allowed to worsen.

Eating organic, raw fruits and vegetables is an effective way to neutralize and eliminate toxins from the body. They provide the vitamins, nutrients and antioxidants that the body needs for detoxification. Also, since they are high in fiber and water content, they increase the frequency of bowel movements and urination. Consuming fresh green juices (e.g., lettuce, kale, spinach, wheat grass, parsley, etc.) promotes a more rapid detox.

If your body is not overburdened by toxins, switching to a raw food diet will produce little-to-no detoxification symptoms. If you have signs of toxicity, slowly transition to a raw food diet, otherwise you can experience headaches and flu-like symptoms.

Anyone with a serious illness should consult a health practitioner before embarking on a detoxification program. See my links section for information on alternative healing.


Is it better to switch to a raw food diet overnight or to take it one step at a time?

For the greatest long-term health benefits, it is important to approach the raw food diet as a lifestyle rather than a fad. Rapid lifestyle changes are often overwhelming and difficult to stick with. For most people, I recommend transitioning slowly to raw foods. Strong-willed individuals can do it over night but most people need 6-12 months. The key is to do it at YOUR pace, otherwise you won't last. The transition period shouldn't feel like torture--it should be enjoyable!

If you currently follow a conventional diet (i.e., mostly animal products and only small amounts of fruits and vegetables), I suggest the following stages of transition:
• Stage 1: For each meal (breakfast/lunch/dinner) add one raw food component. Experiment with raw food preparation and find some favorite dishes that can eventually become your daily staples.
• Stage 2: While maintaining stage 1, also make all between-meal snacks raw. Examples of raw snacks are smoothies, whole fruits, berries, raw nuts and seeds, dried fruits, etc.
• Stage 3: While maintaining stages 1 & 2, make one of your meals entirely raw.
• Stage 4: While maintaining stages 1 & 2, make two of your meals entirely raw.
• Stage 5: While maintaining stages 1 & 2, make all of your meals entirely raw.

As early as possible, it is important to incorporate green leafy vegetables (or green juices) into your diet (see my recipes section). Leafy greens help curb cravings for "unhealthy" foods.


What should I do if I crave meat products, cooked food or corporate foods?

Most people experience some cravings during the transition to raw foods. It is easier to avoid temptations when you don't have them around you. A good policy is to not keep temptations at home or at work. Always have available raw food snacks that you enjoy. In time, the cravings will subside--and at a faster rate if you consume plenty of green leafy vegetables or juices.

There is usually a psychological component to the cravings too. Comfort and moments of pleasure are often associated with certain foods. As you form new pleasurable associations with raw foods, they will become the foods you reach for.

The raw food lifestyle is neither a fad nor a religion. Think long-term and don't disparage yourself if you give in to a craving. The transition is an adventure and, if you are patient with yourself, it is an enjoyable one. Once you are through the initial detox process (if there is one) and your diet has become primarily raw vegan you should start to experience great benefits.

Welcome to my blog (introduction)

Hello and welcome to my blog!

I’m happy to share with you what I have learned and experienced from my raw food journey so far. Being relatively healthy throughout my life, I didn't follow any particular diet and I was never interested in fads. But when I first heard about a diet based simply on eating what nature creates I got very interested. I read a lot, listened to numerous interviews and looked through many raw food websites. All of them were talking about the wonders that raw food does for the body and mind.

My first step away from a conventional diet came when I noticed all of the false data about how animal protein is necessary for the human body. I listened to medical lectures about animal-based versus plant-based nutrition and the whole idea of a vegan/vegetarian/raw food diet started to make enormous sense to me. Probably the best research I’ve done was to just switch to eating raw vegan foods and observe the results. Two years later, I’ve never felt as strong, healthy and joyful as I do now. I’ve learned that the body always heals itself if it is allowed to do so. Providing the body with proper nutrition, rest and exercise and avoiding harmful foods and environments is essential. Raw food has a light energy and consuming it makes me feel lighter both physically and mentally. Our bodies were designed to be healthy, active and to live long. All of the resources are within us.

In looking at the increasing statistics of disease in Western society, it’s clear that there needs to be a more preventative approach to disease or, better yet, a more promotive approach to health. Decades of unnatural, corporate "convenience foods" have downgraded the health of mankind and the pharmaceutical approach to dealing with the symptoms rather than the cause of disease has made the road back to stable health a foggy one for most people. A back-to-nature, commonsense approach to health can provide simple answers to seemingly complex questions.

Our bodies are built from whatever we put in them. Artificial foods, altered foods and chemicals upset the balance in our bodies. Nature lives in perfect harmony and consuming nature's unaltered creations helps restore balance in our bodies. Eating whole, ripe, raw, fresh organic foods such as fruits, vegetables, nuts, seeds, seaweeds, and sprouted grains is nourishing and healing because they provide necessary amounts of top quality vitamins, minerals, amino acids, enzymes, carbohydrates and fats. Cooking these foods (especially frying) destroys most of their nutrients and often creates toxins that promote numerous diseases.

A raw food diet is surprisingly versatile and delicious. Recipes abound for drinks, appetizers, entrées, desserts, and snacks. Raw foods can be chopped, sliced, blended, puréed, juiced, marinated or dehydrated (at temperatures below 46 C or 115 F) to create beautiful dishes that often require just minutes to prepare.

People all over the world are experiencing how consuming raw/live foods increases health, energy, beauty and longevity. It is my hope that this website plays a part in ushering in a new era where these improvements are commonplace.

Wishing you health and well-being,

Lela