Now don’t tell me that ALL of this doesn’t just make your mouth water? I am salivating just looking at these healthy offerings.
I was lucky enough to spend some time recently with the wonderful Joan Jackson, a fantastic raw food chef and champion of the raw food diet. She has also been kind enough to write a few lines to share with you all here on my blog for which I am THRILLED (Thank you Joan!)
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WHY RAW FOR JOAN?
I was 300+ pounds, nurturing disease, inviting a stroke or heart attack, and without energy. I went raw because I had learned that it was the best way to eat for health and energy. I lost 130 pounds in 2 years and I’ve kept it off for 6 years. After my health transformation, I was a zealot – wanting to share raw food with everyone.
WHY RAW FOR EVERYONE?
Enzymes: Enzymes (proteins in the food that are catalysts for every bodily function) are killed at temperatures above 108 degrees. Without the enzymes supplied by the food, the body has to divert it’s own store of enzymes (normally used for non-digestive functions) to the digestive process. That leaves fewer enzymes for cleansing, rejuvenating, staying young and vibrant…
Usable Macronutrients: All the nutrients are intact with raw food (with cooked food the proteins are denatured, the carbohydrates are carmelized, and the good fats are transformed into bad fats). High heat destroys their value turning them in to toxic substances for our body to process and eliminate. Very little value remains and harvesting that small value takes a great deal of energy from our bodies – it’s called premature aging and disease.
Other Benefits: Micro- and Phyto-nutrients are intact and usable, alkalinity, more oxygen available.
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You can find out more good stuff including recipes, classes, coaching and consulting by visiting Joan’s online websites and podcasts:
website: www.iamLivingRaw.com
blogsite: www.joanjackson.com
podcast: https://itunes.apple.com/us/podcast/living-raw/id496001626?mt=2&ign-mpt=uo%3D4
