Help with raw issues

[Racee248]

:confused: I had read that Paul Nison, another raw vegan said to avoid tea, bananas, carrots and beets. Why??

I was also told not to ingest vinegar of any kind. Can someone let me know about that too?

I also eat muesli in the mornings. Consisting of rolled oats, hemp nut seeds, figs, flax seed and almond milk, all mixed and kept in the frig overnight.

I am so sluggish all of the time since trying to eat raw. I have been raw for 2 months now.

[misslinda]

HI! Sorry never came across you before--I'd imagine you were raw 2 months and then joined the site?


would you mind giving us an example of what you eat, activity level, prexisting or existing conditions--the more inf the more we can help you out or at least offer insight.

Hang in there rawbie friend. :)

[Pailani]

<<tea, bananas, carrots and beets>>

Those are things they tell you to avoid if you have candida (along with fruit, all sugar and starchy foods). Caffeine (tea) affects insulin and bananas, carrots and beets are high-glycemic, sweet foods that raise blood sugar. So maybe he's concerned about insulin/sugar levels? But if you don't have candida or diabetes, then I think you could probably disregard that suggestion.

[sachis2112]

Vinegar is acidic and cooked. Apple cider vinegar is considered OK although I haven't figured out the distinction yet other than it's make from fruit.

Humans are supposed to be more alkaline than acidic. Fruit, even acidic fruits, become alkaline in the body. Although I haven't found out precisely why yet, I believe it's simply a difference similar to fructose and processed sugars. One's cooked and processed, the other isn't. Our bodies handle them differently I guess.

I don't think these will give you answers to your energy problems though. Good luck.

[Pailani]

Vinegar is acidic and cooked.

I missed the vinegar part of the post. Vinegar is another thing they tell you to stay away from if you have candida. It sounds like you've been given the perfect anti-candida diet! :p

[asil]

Vinegar is acidic and cooked. Apple cider vinegar is considered OK although I haven't figured out the distinction yet other than it's make from fruit.
.

I've heard other people say this but I don't get it. Wine is not cooked and vinegar is made in much the same way. In fact, we used to make wine from our grapes on the farm where I grew up -- many a batch turned to vinegar and that's how we ended up using it :)

Anyone know what's the deal with this?

Thanks!

[VeganVixen]

I agree with asil ,my dad has a vineyard and would make wine ,which was uncooked ,so I would ASSUME that some higher quality balsamic(although not raw but living ,becuase of cultures ) or wine vinegars would be raw....

[RawTruth]

Well, actually, commercial vinegar production differs from wine production in some significant ways. Without going into all the details (unless someone insists ;) ), here's what the deal is:

Vinegar is heated, and balsamic vinegar is actually boiled. So many liquid food products are pasteurized that vinegar may be also, but I couldn't find specific information on it, and, since it's the weekend, I can't call any manufacturer to find out for sure.

However, Rhio, the author of Hooked on Raw and the founder of the Raw-Energy Hotline in New York, checks with all food manufacturers to find out first hand what is truly raw rather than accept others' information. This is what she wrote in her book:

Always look for raw, unpasteurized, apple cider vinegar, made from whole apples. Apple cider vinegar is the only vinegar I recommend. None of the other vinegars that I know of are available raw. Aple cider vinegar contains beneficial malic acid, and when used judiciously, has many positive effects. It also contains minerals, including an extraordinary amount of potassium, which helps the system to achieve harmony and calm. Apple cider vinegar is antiseptic, and anti-inflammatory. It improves digestion by stimulating the secretion of digestive juices.

She goes on to state:

Balsamic vinegar is a wonderfully flavorful vinegar. It is not used in the living foods lifestyle, however, because all vinegars, except apple cider vinegar, have been found to negatively impact red blood cells. Balsamic vinegar also contains naturally occurring sulfites. Severe reactions can occur in sensitive individuals when they ingest sulfites.

About raw apple cider vinegar, this is from the Bragg website:

Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules.

Hope this helps.

[VeganVixen]

dern ! I love balsamic


you are right about the balsamic being boiled-it has to because its a concentration ,I dont know about other wine vinegars ,but it is then cultured with yeast then madre ,and aged in wood barrels for several years ,ah I love balsamic .....I will probably still use it ,my salads wouldnt be the same!

[RawTruth]

Not me. :eek: My red blood cells are way more important to me than using balsamic vinegar!

[VeganVixen]

Im sure a few tbspn a week wont kill me.......if it does ,the perfect salad is worth dying for ,lol :p

anyways ,atleast Im not as bad as some who drink it like port lol! of course they ONLY drink the real 25 year + aged stuff ,did you know that some cheapo "balsamics" are just white wine vinegar with dark corn syrup -YUCK!