Ideas of Gift Basket is Gourmet food

Are you in need of a gift for a special occasion? If you are, you may want to look into gourmet food gift baskets. Gourmet food gift baskets make the perfect gift for just about any occasion.

Although it is nice to know that gourmet food gift baskets are nice for any occasion, including birthday, anniversaries, weddings, and holidays, you may be wondering exactly why that is. One of the many reasons why a gourmet food gift basket is a gift that you should give is because of the choices that you have. These choices not only make a gourmet food gift basket the perfect gift, but they also make buying one a pleasant experience.

As for the choices that you have, you can buy a gourmet food gift basket from a number of different locations. Gourmet food gift baskets are often sold by gift shops, specialty gift basket stores, and specialty food stores. Although the decision as to where you want to buy a gourmet food gift basket from is yours to make, you may want to look at specialty gift basket stores, as they often have a larger selection of gift baskets, including gourmet gift baskets, to choose from. It is also important to mention that you can buy a gourmet food gift basket both on and offline.

Another choice that you have, when buying a gourmet food gift basket, is the actual gift basket. A large number of retailers that sell gourmet food gift baskets often have a large selection of gift baskets to choose from. For instance, you may be able to find a gift basket that is filled with just one item, like cheese. On the other hand, you may be able find a gourmet food gift basket that has a collection of items, like gourmet crackers, gourmet cheese, and as well gourmet snack meats. If you have an idea as to what type of food your gift recipient prefers, you may want to keep that preference in mind.

Another one of the many reasons a gourmet food gift basket is perfect for just about any occasion is because everyone loves food. Gourmet food is also nice, as it gives off a touch of elegance. Even those who aren’t used to eating gourmet foods will likely enjoy the tasty treats. As previously mentioned, you have a number of different gourmet food gift baskets to choose from; therefore, you are sure to find at least one gourmet food gift basket that your recipient will love and enjoy eating.

In short, if you are in need of a gift, whether that gift be a birthday gift, a thank you gift, an anniversary gift, or a wedding gift, you may want to examine gourmet food gift baskets. As a reminder, you can purchase a gourmet food gift basket from a number of different retailers, both locally and online.


Benefit Of Organic Food

The benefits of eating organic foods are numerous. With it becoming more and more popular to eat organically, it is becoming easier and a little more affordable to purchase organic foods. Local farmers’ markets, health food stores, and even Walmart cater to those who eat organically.

Organic crops mean the foods are grown in safe soil, without any additives or alterations. Organic livestock means that the meats you eat have been fed organic ally and have had lived naturally (i.e., outdoor). While many foods are deemed “organic,” only those which meet the above criteria are stamped with the USDA approval for organic. In stores, you can be assured that foods with the USDA Organic sticker are at least ninety percent organic.

Support local farmers

Because most organic foods are grown and sold locally, it promotes and supports farmers in your surrounding area. With a drastic drop in people living on farms, this helps keep the remaining farmers in business. Supporting local farmers also encourages less government intervention in the foods you eat. By purchasing foods from organic farmers, it sends a statement that you are willing to pay a little more in order to be healthy and refuse to have interference on what is sprayed on fruits and vegetables and fed to animals.


Organically grown foods also benefit our environment in many important ways. One is it helps keep our water safe to drink. Water is the most important liquid on the earth, and it is vital to ensure its purity. When pesticides sprayed onto plants and medicated animals defecate, these harmful chemicals make their ways into the water system. With organic farming, this does not occur, and plays an important part in keeping water clean for our ecosystem.

It follows if our water is affected by chemical processes, then the soil is as well. If the soil is contaminated, then whatever feeds off of it or is grown in it has the likelihood of being polluted. This also means organic foods make it safer for wildlife.

Higher nutrient levels

Whether or not organic foods have higher nutrient levels than treated foods is a highly debated topic. However, many treated foods give the appearance of being more nutritious because they are bigger. Do not be deserved by size, though. Most treated fruits and vegetables are larger due to a higher content of water. While organics are smaller, they still are packed with nutrients-just minus the deceptive water size.

Absence of food colorings

Many treated foods have vibrant, healthy-looking colors. However, you bite into them only to find that they are either over-ripe or under-ripe. In these cases, food colorings have been added to the fruit or vegetables to make them appear healthy and convince you to purchase them. Organic foods do not have food colorings. What you see sitting in front of you is exactly what you are getting.

Better taste

If you are only going for taste, organically grown foods have a much richer taste than treated foods. Most organic foods are fresh because they are usually locally grown. The majority of people will agree that fresh foods are hands down significantly more lush and tasty than preserved foods. Plus, because organic foods do not have all the additives and are instead grown as they were originally meant to be, they taste better.

No pesticides

Even after you have washed or even peeled foods which have been previously treated with pesticides, there can still be a remnant of pesticides left which can affect you. The Environmental Working Group has studied the effect of pesticides on foods and has determined the top twelve fruits and vegetables which are the most effected by pesticides. In order from highest, they are apples, bell peppers, carrots, celery, cherries, imported grapes, kale, lettuce, nectarines, peaches, pears, and strawberries.

Pesticides build up inside your body and create health problems, which can progressively grow as you eat more and more non-organic foods over the years. Problems which can occur include birth defects, and headaches. Babies, children, and pregnant women are especially prone to pesticide-related health issues. Because pesticides add stress to already weak immune systems (such as in babies or pregnant women), the chance to get sick is much easier. Pregnant women also need to be aware that pesticide-treated foods which they eat can also be transmitted to their child while pregnant or nursing.

By eating organic foods, you can rest assured that they are free from pesticides.

No antibiotics

Antibiotics are commonly injected into animals. These antibiotics can then be transferred into your body when you eat the meat. A bombardment of antibiotics actually makes your body immune to the effects of antibiotics. Consequently, when you need to take antibiotics to fight disease, your body is unable to use them.

Organic farmers who raise cattle or chickens or other animals for meat feed their animals natural foods the way they were originally meant to eat, and they do no inject antibiotics. Consequently, meats coming from organic farms are free from antibiotics.

No hormones

To meet the high demand for meat, commercial, non-organic farms give their animals hormone-injected feed in order to make them grow bigger and faster. While this may work for production, it translates into your children’s hormones maturing faster.

As organic farmers do not use antibiotics, they also allow their animals to grow naturally. No problems with hormones with organic meat.

More antioxidants

Non-organic foods have fewer antioxidants than organic foods. This is because the longer foods sit out in the store, the less antioxidants left. Organic foods are fresh and must be eaten faster. Consequently, they are higher in antioxidants.

Antioxidants help boost your health, including fighting heart disease. There are even studies which seem to indicate that antioxidants can fight cancer.

Reduce health risks

Obviously, if there are not pesticides, hormones, and antibiotics treated into your foods, the benefits of avoiding these products will help you avoid many debilitating-if not deadly-health risks. While many people will argue there is not that big of a difference in health risks between organic and treated foods, there have not been definite studies to show that the treated substances put into our foods are not detrimental in the long run. By purchasing organic foods, you steer clear of the possibility of harming your family’s and your health.


Knowledge is power. By knowing what we are purchasing, by what we are putting into our bodies, we have the ability to choose how to protect our health and lifestyles.


Choosing Better Food For Your Child

When faced with this question we all automatically and emphatically answer “Yes”! We love our children, right, so of course we are all making the right choices to provide them with the healthiest life they can have, aren’t we? But if we think about it carefully, are we really?

Ask yourself the following questions:

  • Do I regularly give my child fast food or takeaway food?
  • Do I rarely give my child meals that are fresh and cooked from scratch? So no pre-packaged foods like fish fingers or tinned foods.
  • Do I give my child sugary food or drinks most days? This includes ‘fruit straps’, ‘muesli bars’ and poppers.
  • Do I give my child dairy desserts (ice cream, etc.), grain desserts (cookies, cake, doughnuts, etc.) or whole milk most days?
  • Do I give my child the same food every day for breakfast, lunch or dinner?
  • Does my child often see me eating unhealthy foods?
  • Does my child eat alone or at a separate time from me?
  • Does my child hear me talk about dieting because I want to lose a few kilos?
  • Do I give my child antibiotics immediately when they are sick rather than waiting to let their body fight the illness?
  • Do I give my child medication when they have a mild temperature?
  • Do I drive my child from A to B when we could easily walk instead?
  • Did I wean my child early?
  • Did I eat high-fat or sugary foods when I was breast-feeding?
  • Is my child exposed to environmental contaminants i.e. pesticides on fruit and chemicals in their shampoo and soap and laundry powder?
  • Do I feed my child predominantly organic food?
  • Have I ever had my child tested for food intolerances?

Of course we don’t intend to make you feel inadequate as a parent; what we are trying to do is to raise your awareness of some of the things that will have an outcome on your child’s long-term health! What you feed your child will not just affect their health in the short-term but also in the years to come. Diets high in processed foods, fat and sugar result in children with lower IQs, and set the scene for obesity, behavioral problems, asthma, eczema, inflammatory conditions, and auto-immune diseases like arthritis plus illness like diabetes and cancer.

You need to be conscious of what you feed your child because the types of foods that you regularly give them when they are young will influence what they choose to eat as they get older since repeated exposure builds taste preferences that will stay with them. Also be aware of the impact your behavior around food will have on your children. You will not create children who enjoy healthy food and have a balanced mindset around food and health if they see you eating unhealthy food, doing fad diets, or even talking about diets, self-image and food in negative ways.

When your child is sick try to delay the antibiotics unless it is absolutely essential! The same applies to all medications – obviously you must use them if essential and if directed by your doctor but do not get into a habit of using them routinely for a mild headache, sore throat or fever. Remember, medication just deals with symptoms but does not ‘kill’ the bug. Antibiotics and other medications increase the likelihood of your child developing food intolerances. Repeatedly feeding your child the same foods further adds to this risk. If your child suffers from unsettled sleep, frequent regurgitation of food, colic, hiccups, excessive crying, poor appetite, flatulence, stuffy nose, frequent ear infections, watery eyes, frequent colds, noisy breathing, scratching, diarrhea or constipation, eczema, ADHD or concentration problems or stomach aches, then you should get them tested for food intolerances.

Take on board the fact that food intolerance is a rising problem in our world and it is no coincidence that it is rising fast alongside rates of diabetes, cancer, heart disease and other chronic illnesses. Why? Because most of us aren’t making great choices in terms of nutrition, lifestyle and medications taken. This leads to leaky gut syndrome which is basically a damaged gut which allows food proteins to get into the blood stream and food intolerance then occurs.

As a parent, one of the best gifts you can give your child is a strong nutritional start. Your child will not know which foods are healthy unless you teach them. Give them a varied diet, based on fresh whole foods, where meals are cooked from scratch. Don’t beat yourself up over the occasional treat. To truly look after your child’s health your must first value your own health! Lead by example to help your child develop a love for whole fresh foods that will last them a lifetime.

I recently visited with a friend who I always thought was a healthy eater and she openly states that her children eat a great diet. However, I realized that she, along with a lot of other people, have the wrong idea about what is healthy. For instance, wheat is not a health food. It is highly processed no matter what the weetabix box says or how strong your muscles will be if you eat Nutrigrain. Dairy is not a health food – the calcium molecules are too big to be absorbed by the human body and pasteurization has killed any nutrients left in the liquid. Orange juice is not a healthy drink. Pasteurisation has killed the vitamin C and it’s usually got a lot of sugar in it. Even natural sugars are not great in large amounts. That’s not to say you can’t consume wheat or dairy sometimes, but many parents will give their children wheat 6 or more times in a day – cereal, muesli snack bar, sandwich, flapjack afternoon tea, pasta dinner, cheese and biscuits pre-bedtime for instance. These foods are all processed and unhealthy and eating them so regularly triggers food intolerance. The usual culprits are wheat and dairy but once food intolerance starts, the body can become intolerant to healthy foods like broccoli and pineapple.

Her children suffered from regularly blocked sinus, stomach aches and eczema. I’m certain that they have food intolerance which, when cured, would reverse the symptoms.

Here’s an example of what my family (children under 10) regularly eat:

Breakfast of Scrambled egg with ‘hidden’ zucchini & cauliflower, organic yogurt (probiotic) followed by apple pieces (remember protein is what fills them up, not carbohydrates)

Snack of gluten free crackers with cashew nut spread

Lunch of organic, wholemeal sandwich with tuna and lettuce plus a mango hedgehog

Snack of frozen grapes, almonds and cucumber dipped in homemade avocado dip

Dinner of organic chicken casserole using pureed carrot, broccoli & red peppers as the ‘sauce’ over a bed of mixed brown and basmati rice (yes, they find pure brown rice a bit chewy still).

I promise you, armed with advice and recipes, you can do it too! But first, check for food intolerance because if it’s left untreated, you or your child’s current symptoms will remain and more severe symptoms will develop over time.

Disclaimer: The use of this information is not a substitute for health advice. Please consult your doctor, pharmacist or health care provider for specific medical advice. The information should be used in conjunction with guidance from your medical practitioner as he/she will be aware of your unique personal medical history.

All About Dinner Plate

Would you like to join me on a journey – a journey that goes “beyond the dinner plate?” It’s an exploration of food alchemy. By food alchemy I mean the transformation of food into energy that the body can use. You see, food is not what it seems. In fact, food is very secretive and keeps its secrets well hidden from view.

Let’s start our journey…

Since everything in the universe vibrates with energy it follows that food too contains energy. However, unlike the energy we get by breathing in negative ions (charged particles) from the air, food energy is not readily available.

The release of energy from food requires chemical reactions to occur in the stomach and ultimately in the body’s cells. The reactions in the stomach are also needed to break down food into nutrients and building materials for repair and maintenance.

But I want to focus on energy in the context of our vitality or life-force. We need that energy to perform the daily operations of our body – without it we die! So a key question to ask is “how do we convert food into this life-force energy?” Well, as I said we need to get some chemical reactions going in our stomach (primarily). The key to those processes are enzymes

Basically enzymes are catalysts and that means they help make chemical reactions more efficient without actually changing themselves. Enzymes are involved in every biological and physiological process in the human body. There are many types of enzymes but the only ones of interest for our journey are: food enzymes and digestive enzymes.

From our energy perspective we are interested in digestion as a means to produce glucose and/or the materials to produce glucose. But once that has occurred we are still not finished because glucose in itself is not energy so we have to transform it into energy in order for our body to be able to use it to maintain our vitality.

Okay, let’s follow up on what happens to glucose and how it gets transformed and stored in the body’s cells. The easiest way to do that might be to start at the end and work backwards. The body’s cells stored energy in packets (really called molecules but I think packets describes them better) known as ATP (adenosine tri-phosphate).

So where does ATP come from? We have already discovered that one result of digestion is the formation of glucose or blood sugar. As blood circulates through the body the cells take in glucose. They do that using ‘catchers’ (for want of a better word) that transport glucose into the cell body.

But there’s still more that needs to happen – as I mentioned the glucose has to be transformed into usable energy. The main way that is done is through the mitochondria of the cell. Mitochondria are sites on the interior walls of cells where chemical reactions can take place. They take up glucose and oxygen and use them to produce ATP in a process called cellular respiration. Right, so we’ve this ATP stuff loaded up and waiting in the body’s cell waiting to spring into action but how do we actually release the energy so we can use it?

I hate to say it again… but there’s still more! To release the ATP energy we need to break one of the chemical bonds that hold it together. Imagine you have a coiled spring tied up tightly with string. It can’t uncoil until the string is broken… then wow, look at it go! It works much the same way with ATP except that the string is replaced with a high-energy bond between its molecules.

But, of course we can’t simply cut the ATP bonds with scissors – it’s a bit more sophisticated than that.. In fact, it requires a special enzyme to facilitate a reaction that converts ATP into ADP (adenosine diphosphate) – can you see how we’ve gone from tri- (3) to di- (2)? That result is important since breaking one of the bonds is what is required to release energy to help maintain our life-force.

However, a cell can only hold a small amount of energy and although we have millions of cells, they need to keep producing ATP and to break it down to release its energy. Fortunately, it is not necessary to rely solely on producing brand new ATP since reversing the chemical reaction that transformed ATP into ADP will reconstitute ATP – a bit like recycling/recharging a battery). That ATP is then available for breaking down and releasing energy. ATP can also be formed from other substances in the body but that is not addressed here.

It seems a long time since I first mentioned enzymes… but I haven’t forgotten them. In essence, enzymes assist in the digestion of food by making the digestive process more efficient. As I said previously, the two types of enzymes we need to consider are: food enzymes and digestive enzymes (produced primarily by the pancreas).

As you might expect food enzymes are found in food. Nothing very profound there, but the question to ask is why are they there – what do they do? Okay, a warning here that we are about to enter potentially hostile territory. Raw food advocates claim that food enzymes assist in food digestion in the stomach. They also claim that the body uses less of its digestive enzymes which they also believe are limited to a finite supply

Personally, I don’t subscribe to those views, but don’t let me stop you. I believe that the primary purpose of food enzymes relates directly to the particular food in which they are found..Basically, their role in that food is to facilitate chemical reactions that commence under favourable conditions the transformation of the composition and nutrient content of that food. So as I see it their role is primarily outside the body. What I’m saying is that they render the food more readily digestible and more nutritious but it’s an external process.

Examples would include the sprouting of seeds which renders them more readily digestible and significantly increases their nutritional content and the ripening of bananas during which starch is progressively transformed into sugars.

Because I think primary role of food enzymes lies outside the stomach, in my opinion, it follows that they have little value as an aid to the internal digestive process. In fact I can’t see why food enzymes shouldn’t be considered by digestive enzymes as proteins and treated accordingly.

Nor do I support the claim that there is a finite supply of digestive enzymes with the implication that once that’s used up – well, it’s goodbye! I think there may be some confusion in that the efficiency of the pancreas may become impaired through abuse and that may inhibit the production of sufficient digestive enzymes.. Keeping the pancreas healthy should help maintain the necessary supply of digestive enzymes throughout life.

Raw or cooked?

Another area of debate relates to the relative nutritional value and enzyme content of raw versus cooked food. Raw food advocates claim that cooking destroys all food enzymes and significantly reduces its nutrient value.

It is true that cooking can destroy enzymes. It is also true that cooking can reduce the nutritive value as measured, for example, by vitamin and mineral content. However, it is not quite as black and white as raw food advocates claim.

Why? Well the amount of reduction depends very much on the method and duration of cooking. The method of cooking determines the temperature to which the food is subjected and whether the process is moist or dry. There is a marked difference, for example, between the effects of steaming and baking. The former maintains a temperature of boiling water and ensures a moist environment while the latter requires higher temperatures, takes place in a dry environment and for a longer duration. My preferred methods of cooking in order of choice are: steaming; poaching; and stir-fry.

Charcoal/flame grilling potentially introduces additional concerns that relate to the nature of the compounds formed on the food during those methods.

I am not at all keen on microwave cooking. Maybe it’s my ignorance but it seems to me to be an unnatural way to cook. I think I can understand how conventional cooking excites food molecules and weakens their bonds through the application of external heat. That is, heating from the outside in.

It seems to me that microwaves heat the food from inside out by beaming straight into the food molecules. What happens then is anyone’s guess but I suspect that such drastic action bursts open the cell walls and out pours all the nutrients and they too get bombarded. As I say maybe I avoid microwave cooking out of ignorance – but I’m glad I do!.

Some reports suggest that a reduction of about 20-30% in nutritive content can be expected from careful cooking of vegetables. But that’s still not all the story…

Cooking of some vegetables actually increases nutrient availability – in other words makes the nutrients more readily available in the digestive process. So we need to weigh up the potential loss of nutrient content against the gain in bioavailability. Still further, we need to recognise that the mineral content is not significantly affected by cooking.

My raw versus cooked food balance. As a general rule I aim for about 40-50% raw and 50-60% cooked depending on the season.


All this talk of food is making me feel hungry, so let’s sum up what we’ve discovered on our journey “beyond the dinner plate”.

· Our focus has been on vitality (life-force) – the energy we need to be able to do anything.
· There are 3 sources of life-force: that which we’re born with; the air we breathe and food.
· The energy from the air we breathe is readily available, that from food is not
· Digestion is only part of the process by which we transform food into available energy
· Energy is stored in the cells and has to be released before it can be used
· A product of digestion is blood sugar or glucose.
· Glucose is not energy, it has to be transformed into energy
· The transformation of glucose into energy occurs in the cells through a process called respiration and the result is ATP.
· A high-energy bond in ATP has to be broken before the energy can be released.
· Enzymes are catalysts in that they make chemical reactions more efficient without changing themselves
· The most important enzymes contributing to maintaining life-force are: food enzymes and digestive enzymes.
· Food enzymes contribute very little to the internal digestive process and act externally on the particular food that contains them.
· We can continue producing digestive enzymes as long as the pancreas is in good working order – the idea of a finite supply doesn’t ring true.
· Cooking food does destroy food enzymes but they are not really needed for the internal digestive process.
· Cooking also reduces nutrient content by about 20-30% but may increase nutrient availability.
· Around 40-50% raw food in the diet is suggested, depending on the season.

Well, after all that I’m off for a charcoal chicken, bucket of fries and a chocolate chip sundae heaped with cream. Only joking!!

I trust you found some food for thought on the journey exploring the hidden mysteries of food or as I like to call it looking “beyond the dinner plate“.

The Reason of Food Allergies

If you suffer from food allergies, you know the havoc they can cause. A food allergy is a hypersensitivity to a substance that doesn’t affect most people. The problem isn’t the food, it’s the immune systems’ reaction to that food. Your immune system mis-identifies the food as a toxin, virus or fungus and does whatever is necessary to eliminate it from the body. When this happens, a whole set of chemical reactions are initiated.

What Causes Food Allergies.

Heredity Heredity can be a factor in food allergies. Defects in the genes can cause food allergies which can be passed on to your children.

Incomplete Digestion Allergies can cause more allergies. When you’re allergic to a food, the body can’t digest the food properly and the food sits in the digestive tract longer than necessary. More acid is created to break down the food. As the food sits in the gut it putrefies and causes heartburn and acid stomach. This irritates the intestines and leads to gas.

When the digestive tract becomes inflamed, even the foods that you’re not allergic to, can pass through tiny pinholes burned into the intestinal wall and can lead to a condition called leaky gut. Acid from the poor digestion actually burns tiny microscopic holes in the digestive tract and allows food particles to pass into parts of the body that are forbidden. Food in the digestive tract is good but food in the bloodstream causes more food allergies.

When food is encountered in the bloodstream, the body does whatever it can to eliminate it. It is not supposed to be there. Yes, the nutrients are supposed to be in the bloodstream, but not food particles and causes allergies the next time the body encounters that food.

Environment Another hypothesis is that ‘stress while eating’ can cause an allergic reaction to foods that are eaten at that time. Stress at the dinner table over and over again is the culprit. How many times has an argument happened while eating. In my family, too many times.

Gene Modified Organisms GMO foods or foods that are changed genetically can cause food allergies. In the United States, foods that have been modified don’t even have to be labeled. To the contrary, if you say that your food product is free of GMOs it is against the law.

More and more foods are modified for profit. We are now finding these modified foods detrimental to our health and can cause food allergies or worse.

Food has a particular vibration, a way so the body can recognize that food. When you change the genes of the food, the vibration and structure also changes. Let me give you an example.

Lets look at a barcode. Let’s compare a barcode to stand for a food. Every food has a vibration and this vibration is represented by this barcode. The immune system looks at this food the same way that the scanner looks at the barcode to identify what kind of food it is.

If we change the barcode (food) in any way by manipulating the genetic makeup, there’s a high chance that the scanner (immune system) will not be able to identify what food you are eating. When this happens, the body doesn’t have a clue what the food is and tries to protect the body from this unknown substance in every way possible. Kind of like a price check at the supermarket. Everything stops when that happens as you know.

What causes the allergic response? The Immune System Is the culprit. The immune system is the protector of the body and uses a similar system to the barcode mentioned above. If it cannot identify the food, it considers it a poison and does whatever it can to rid the body of it.

The immune system is like the Border Patrol. It’s job is to let what’s good enter the body and keep out the undesirable bacteria, viruses, fungus, mold, toxins and anything that it cannot recognize. The Border Patrol agents have a list that if you are not on, you cannot come in.

Even if the food does get past the checkpoint, the immune system sends out its army of agents to fight it, kill it, and dispose of it, depending on what it is. The problem arrises when foods “that should be on the list” are not, or worse, wind up on the bad list of those enemies of the state, the state of well-being. Then an allergy is formed. Wanted, dead or alive.

Food allergies are the beginning of all allergies. They cause the immune system to respond to foods that are good for you. These foods have nutrition that you need, and cannot harm you, “unless the immune system gets confused.” This confusion causes allergies.

Allergic foods, rather than nourishing the body, now weaken the digestive track and the immune system. Since this allergic response stops the normal intake of nutrition, allergies create a form of nutrition deficiency. This nutrition deficiency decreases the immune systems ability to understand and do it’s job properly.

Whether your allergic reaction is strong or not hardly noticeable, this reaction is the impetus that starts the allergy ball rolling for all allergies. Even if your major allergy is from the environment, it starts with the foods you eat that lessens the nutrients that can be absorbed, causing the immune system to make more and more mistakes over and over again.


List of Raw Foods

The foods list that is a part of the popular raw food diet is immense. It contains an almost unending variety of unprocessed and uncooked plant food items that will improve your health and your lifestyle.

The List

The list of these foods contains fruits, vegetables, sprouts, and a few processed food items. You can enjoy fresh foods like:

  • Ripe tomatoes
  • Greens
  • Squash
  • Tangelos
  • Kumquats
  • Washington cherries

This is just a short list of the interesting foods that can be included on this diet. There are so many more!

You can enjoy processed foods made with items from the list. Fermented food items like kimchee and miso, nut butters made with raw nuts, milks from raw nuts, pure maple syrup, and other raw prepared food items.

Improve Your Health

Items from the list will immediately improve your health once you begin the this diet. Science has shown that heating food above 116°F, when it is warm to the touch, destroys healthy nutrients.

The most important nutrients destroyed in the cooking process are the digestive enzymes. These enzymes work to break down and help the body absorb the food you eat.

You are born with a supply of digestive enzymes which are depleted over time. These foods replace these enzymes. If your body does not have enough working digestive enzymes the food you eat will not break down properly and when stored in your body it can become toxic. This eventually leads to disease and other physical and mental illnesses.

Exciting Food Choices

There is a common misconception that foods on this list are boring. Not so, say raw foodists. You can combine raw foods and use various preparation methods to create exciting and delicious meals.

One perennial favorite with everyone is pizza. If you like traditional pizza you will love a pizza made from raw foods. The Living Pizza contains a crust made from sprouts, seeds, veggies, and grains. The sauce is made from fresh tomatoes that have been dried in the sun, garlic, and other herbs. For the topping you can create a luscious cheesy mixture from nuts, vegetables like mushrooms and avocados, herbs, and spices.

Even tempting desserts can be made from the this foods list. A to-die-for cannoli is easy to prepare. The outside shell is made of wheat berries, (sprouted), and dates. A sweet and tasty center is created using a mixture of nuts, lemon juice, and fresh honey.

A new vegan raw food diet suggests very specific diet choices. Dr. Douglas Graham urges followers to eat 80 percent carbohydrates, 10 percent fats, and 10 percent proteins. This diet mimics the natural makeup of your body which makes it one of the best and healthiest raw food diets.

Prepping Raw Foods

There are several preparation methods that raw foodists employ when preparing meals. You will need a dehydrator, a juicer, and a food processor to begin creating delicious and complete breakfasts, lunches, and dinners.

A dehydrator absorbs all of the moisture from foods on this foods list. This important piece of equipment is used to give a different texture to raw foods. In the above recipes a dehydrator was used to create both the Living Pizza crust and the cannoli wrapper.

A juicer can be used with any of the fruits and vegetables on this foods list. You can make standard juices or juice food items to use as a binder or a sauce when creating meals.

Many of the items on the list of raw foods require chopping. A food processor makes this a simple process. It will shorten your food preparation time and give you nice textures and an even consistency.

As you can see, this foods list can be used to create exciting menus. It is so extensive and inclusive you will even find raw foods such as salads and raw vegetable platters on restaurant menus. Switch to this diet and enjoy a colorful and fresh variety of living foods.