"Raw" vs. "Live"

[ConsciousCuisine]

Hello! I am just curious how many people consider themselves Raw and make use of "Live" foods such as Unpasteurized Miso, Braggs, Nama Shoyu, Nutritional Yeast, Kombucha and the like that are "Live" and not really "Raw" at all. Thanks! :)

[thunderdancer]

Hi!!!

thanks for this thread - I didn't realise that miso wasn't raw but was instead live. Last week I bought some and then found out its cooked soy beans, the live bit is the culture.. I'm sure the culture is very valuable, I definitely believe I need more probiotics anyway, but the cooked soy aspect of it really didn't do me any good at all. I thought about taking brewers yeast, for the B vitamins, but it didn't 'feel' right - jury's still out on that one - I guess I prefer whole living foods.

One of the things hard to get on a raw foods diet (I believe) is probiotics and B12 - maybe live stuff has it's place here, but not for me, it doesn't make me feel good at all. I'd rather eat my organic food unwashed and soon grow lots myself so I get some of the beneficial bacteria and B12 that we need. For now I take a B12 supplement and SBOs in my superfood (soil based organisms).

Interesting thread.

Does anyone eat raw animal products? Like milk? Yogurt? eggs?

[lil]

I avoid all soy - I don't consider it to be healthy, although I can understand some of the fermented ones could be okay to eat. But I react badly to Miso.
I see people talk about Braggs but never used it. What is it?? A soy?
I don't eat any raw animal products - I've never seen them!

[Jeanne]

Hello Thunderdancer,
Oneway to get more live/raw going on in the digestive process is to eat fermented nuts, seeds and vegies. You can do this by making rejuvelac from sprouted grains and using some as the water to mix into the ground up seeds and nuts. The more or less liquid you use determines whether you are getting a sauce, loaf or cheese. The other way is to grind the nuts and seeds, add some water with some powdered probiotic. This will ferment the mixture as well.
I use the rejuvelac and set the mixture aside for anywhere between a few hours to a day. I got my information from an Ann Wigmor book. If you would like the recipe for rejuvelac I can post it when I get home from work tonight.
My son and husband like raw goat cheese now and then.

[thunderdancer]

Thanks Jeanne, I really appreciate it but I can't eat any of those things - my digestion doesn't like it.
I know well the smell of fermentation LOL (sorry!)

[Analeah]

I have only been doing (nearly) 100 percent raw food for the last few weeks but I do use nama shoyu soysauce (which I thought was raw and unpasteurized?), celtic sea salt sometimes and I am trying to wean myself off brewers yeast. I just moved to Switzerland from California and I found raw milk at the health food store as well as some raw cheese. I have never found any raw yogurt before or raw butter but I have heard it exists. Here in Switzerland I found some raw Gruyere cheese which is really good. My goal though is not to use any dairy products or ingredients which are not raw. I think if you are transitioning it is okay. Also listen to what your body really craves. If you are really craving raw milk or dairy and nuts or other raw food doesn't do it, give raw milk or cheese a try and see if it satisfies the craving.

[ConsciousCuisine]

[QUOTE=Analeah]I have only been doing (nearly) 100 percent raw food for the last few weeks but I do use nama shoyu soysauce (which I thought was raw and unpasteurized?), QUOTE]


Nama Shoyu is not "Raw" even though it says it is. The mixture is concocted from cooked soybeans.

You are right about being easier with yourself while transitioning. It helps you stick to healthy, newly-learned habits.

[kirk]

I've see-sawed between being a purist about living foods and allowing some fermented foods into my diet. After reading most of Ann Wigmores books I am leaning towards a small percentage of fermented foods simply for the beneficial live bacteria.

[Analeah]

I am disapointed to find out that nama shoyu isn't actually raw but I guess if it does have the beneficial bacteria using a little every now and then is okay (at least for me). Does regular pasteurized soy sauce still have this good bacteria or is it only the nama shoyu that does?

[thunderdancer]

Hiya Annaleah

Cooool you live in Switzerland - one of my most desired places to visit - I want to see the alps. :)

Normal soy sauce won't have any beneficial bacteria in it, no - nothing pasterised can, pasturising kills anything.

[Analeah]

Hi Thunderdancer thanks for your reply. I am a little confused now though because I always thought yogurt had beneficial bacteria in it (at least it says that on the label) but it of course has been pasteurized. The only reason I can think of is because the milk is pasteurized and then the bacteria grows after that but the final product has not been pasteurized. Is that correct or is the whole beneficial bacteria thing in yogurt a hoax?

I have been here for about six weeks so far and I absolutely love it here! I am right at the foot of the swiss alps and overlooking Lake Geneva. I can see France from just outside my house which I learned was the town of Evian where the Evian spring water comes from. The forests and mountains here are amazing. I don't think I have ever visited such a beautiful country! If you ever get the chance I would highly recommend coming here for a visit!

[marigold]

i would think that the draw backs of having milk yoghurt are bigger than any benefits of the good bacteria..far better to get it from other suportive sources..imo

[thunderdancer]

Hi Analeah - wooooow the foot of the alps

I'm confused now too - I think you might be right - bacteria added in after... but then it still lives in the yog... hmmmm, I dunno

I agree with marigold about dairy, personally. But I haven't tried it.

So where do we get our beneficial bacteria from then? Specially as the earth most food is grown in is not alive.. hmmm
Wild food, unwashed I guess.. I can't wait to get that more and grow my own too...

[smasty]

I'm torn on whether to become a purist about this, or be happy with the variety that braggs and nama bring to my diet. I do a T. of nama every night in my salad dressing, but rarely use braggs.

[ConsciousCuisine]

No need to be a purist about it unless that is a choice that serves you; you can be mostly Raw if you want, 100% Raw if you like or 100% Cooked as well! It's all about personal choice. The goal is to find a plan that works for you, be it 99% Raw or 60% Raw. It's all up to you :)