Believe it or not, one thing that was hindering our raw food lifestyle was the way the fruits and veggies were being stored in the refrigerator. What I mean is, after shopping Friday mornings, we would come home and just kind of stuff every thing into the frig. All the fruits and veggies remained in their plastic bags. When it was time for me to go to the frig to grab something to eat or make a recipe I would get frustrated looking for the ingredients I needed. I couldn’t see what was what in that chaotic mess.
Then it dawned on me one day that I needed to display my food better. If you are eating the standard American diet or SAD diet, you don’t want to do this because whenever you open that frig or cupboard and you see that chocolate cake, pizza or other artery clogging, cancer promoting excuse for food, your eye sends a signal to your brain that says…”eat me.”
So I figured out, that this is actually a good instinct gone bad. An instinct that has been reprogrammed by the evil processed food empire. God had a reason He made fruits and vegetables so beautiful…all the colors of the rainbow displayed. Our eye sees the red berry, the green lettuce, the purple kale, the orange orange, the red bell pepper and duh, we want to eat it!
So now, I take all my fruits and veggies out of plastic bags and containers and display them in bowls in the frig or even on the kitchen table. This serves two purposes. First, it totally reinforces what we are suppose to eat. When are eyes see the beautiful array of fruits and veggies it sends a message to our brain that reinforces these are the foods our bodies need and desire. Secondly, having the fruits and veggies displayed makes it a lot easier to see what you have on hand and what you need to add to your shopping list. It also stimulates my creativity and makes it easier to think about what we will have for our next raw food meal.
I can’t tell you what joy it brings me to open my frig now and not only see it well organized, but most of all to see the breath taking cornucopia of delicious, raw, living foods we have available to feed our living bodies.
If you wanted to get less fat in your diet and decided to drink low fat 2 percent milk, how much less fat do you think you would be drinking versus whole milk? If you guessed 98 percent less, guess again because you are way off. The sad truth and deception is that the difference between whole milk and 2 percent milk is a scant 14 percent less fat.
The deception comes in how the fat content in milk is counted. What the 2 percent fat in milk really means is that there is 2 percent fat by weight in milk. So called low fat milk is mostly water, but it is anything from being a low fat food. When you measure the fat content in 2 percent milk by its caloric content, what actually counts in your diet, you get a whopping 35 percent of calories from fat. And whole milk gets 49 percent of its calories from fat. The fact is, even low fat milk is a high fat food.
Fat content is counted this way, by weight, in may foods, especially high fat foods. This way you may think you are eating a healthy diet when in fact you aren’t. It’s another myth put out by the meat and dairy industry to promote their unhealthy products. Fat content in meat is counted by the weight method as well, not by the caloric content method.
Of course, if you eat a raw vegan diet you don’t have to worry about the deceptive way fat calories are counted.
Is Splenda really as safe as the manufacturer wants you to think? Did you know that Splenda or sucralose contains chlorine? Did you know that the longest human study to date on the side effects of Splenda is only 13 weeks and done on 138 people? Did you know that Splenda was discovered by a researcher working on insecticides? Do you think all this is incredible information?
Splenda is an organic chlorinated compound that bears a striking resemblance to biological warfare agents and dangerous insecticides like DDT. If you think you are doing your body good by not eating sugar and using a sugar substitute like Splenda, you need to watch this video by Dr Mercola. Artificial sweeteners are some of the most dangerous so-called “food” substances you can put into your body and you won’t believe how sucralose was discovered.
Fraud and outright deception is prevelant in the food industry, especially when it comes to artificial sweeteners like Splenda. Dr Mercola covers this in the video below and also in his new book Sweet Deception.
Last week we talked about green salads and this week we talk about healthy dressings on the Healthy Diet Podcast.
Why ruin a good salad with high artificial and fat content salad dressings? Salad dressings should enhance the flavor of your salad, not cover it up.
KraftFoodIngredients.com likes to hide the real ingredients in their products. It’s a web site for food scientists and others in the food industry. Do you want your food from a scientist or a farmer?
Jean covers ingredients in most salad dressings such as, xanathan gum, high fructose corn syrup, phosphoric acid, propylene glycol, polysorbate, excitotoxins in natural flavoring and artificial colors.
Basic ingredients in healthy salad dressings – Liquid, seasonings, sweeteners such as honey, dates, or raisins.
Seasonings for salad dressings include sesame oil, ginger, Braggs Aminos, tahini, parsley, tomato, onion, paprika, basil, pepper, oregano
Bottled dressings we use – Annie’s, Drew’s. Annie’s contains xanathan gum that’s hard to get away from and they are expensive. It’s much cheaper to make your own.
Bottom line – With simple ingredients you can have yourself an inexpensive, healthy salad dressing.
Today’s Healthy Diet Podcast is about the recipe for healthy salads. You can never get enough green leafy vegetables and we let you know how to spice up your salads. Our cat Emily helps us in the kitchen, usually she just begs for lettuce.
Raw food is our strongest defense against cancer, but only 1 in 100 people eat enough raw foods and salads.
We add everything we can find to our salads. A salad full of vegetables, nuts, raisins, fruit, berries, sprouts and more is normal for us.
Proper equipment is essential for preparation. Your kitchen tools should include a mandoline, salad spinner and a sharp knife.
Green leaf lettuce, red leaf lettuce, romaine, kale, spinach and other greens all go into our salads. Fifty percent of calories in spinach are protein calories.
Other ingredients you can use include carrots, zucchini, onions, herbs, nuts, seeds, raisins, raw corn, strawberries, sprouts, fruits and other berries. Cut ingredients differently to give yourself variety.
Eating 2 large salads a day is what we recommend and try to eat. You’ll never go wrong eating too many leafy green veggies. High nutrient density is the key. Avoid cheese and don’t use mayo based salad dressings.
Buy organic or local veggies. Locally grown produce will be much fresher because of less travel length. Visit www.organic.org/storefinder to find farmers markets in your area.