why raw? why vegan? why plant-based? why organic?

We specialise in raw vegan organic plant-based wholefoods so its not surprising we are often asked: why raw? why vegan? why plant-based? why organic?

WHY RAW?

Its generally accepted amongst raw foodies that raw food means no ingredients have ever been heated above the threshold level of 45 degrees Celsius. This ensures the food remains “living”. This is very different from “no bake” recipes in which cooked and heat treated ingredients have been combined without cooking or heating  the final dish.

We have a saying: “plant a raw seed and it will sprout and grow into something amazing … but plant a cooked seed and it almost certainly won’t grow.”  This is because the life force in the cooked seed has been destroyed by the heat. We keep our temperatures low … nothing over 45 degrees to ensure that we don’t damage our ingredients and that they remains living.

No one would doubt that cooked foods have the ability to sustain life. But are they capable of regenerating and enhancing life? That is one of the big questions currently being asked of researchers in the field of nutritional medicine. There is growing concern that diets heavy in cooked processed foods are not doing us any favours. In addition,  there have been lots recent news reports about the dangers of acrylamides …  the harmful chemicals that are created when foods, particularly carbohydrates, are over heated. Acrylamide is produced when we roast, fry or bake our food. If you are still reeling from recent news reports that bacon and sausages cause cancer, then the idea that the future holds only raw beansprouts may seem a bit much. However, it appears that the more crisply we cook food – particularly foods like potatoes, toast, biscuits, etc – the more acrylamide is produced.

But If you think raw food is all carrot sticks and celery you’re in for a nice surprise. It’s now possible to create all of your “old” favourites using healthier options like organic vegetables, fruits, nuts, good fats, superfoods, fermented foods, sea vegetables and sprouted grains and seeds. No nasties are needed.

WHY VEGAN?

We believe that all sentient creatures have a right to life and freedom from exploitation. It’s tempting to want to believe that animal products are ethical, and that ‘food animals’ have lived full, happy, cruelty-free  lives and that they have experienced no pain or fear at the end. But most of us know that is far from the truth.

Well-planned vegan diets are rich in protein, iron, calcium and other essential vitamins and minerals. The plant-based sources of these nutrients tend to be low in saturated fat, high in fibre and packed with antioxidants, helping mitigate some of the modern world’s biggest health issues like obesity, heart disease, diabetes and cancer.

WHY PLANT BASED?

The science in this area just keeps getting stronger and stronger. Research is repeatedly telling us to increase the amount of raw fruits and vegetables in our diet and to lower the amounts of meats, dairy products, and eggs as well as all refined and processed foods and sugars.

An article recently published  in the prestigious journal Nature reported that plant-based diets can help to help prevent diet-related chronic diseases as well as reduce global agricultural greenhouse gas emissions, reduce land clearing and resultant species extinctions.

A 2013 Nutritional Update for Physicians stated, “Research shows that plant-based diets may reduce the number of medications needed to treat chronic diseases and lower heart disease mortality rates. Physicians should consider recommending a plant-based diet to all their patients.”

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