Raw Foods: Digestion, assimilation and elimination

Raw Energy

By Brenda Richter

The human body has incredible capacity for healing and longevity; we simply need to provide the opportunity for our body to regenerate, heal and excel.

Our present life and state of health is frequently a residual effect of our past lifestyle, actions, thoughts and eating habits. Food is our fuel, and the nutrients we feed our cells supply us with the energy we need to operate efficiently.

Nutrients are best absorbed and digested in small pieces. The type of food a person eats and how the digestive system processes that food also play key roles in maintaining good health.

Eating a raw, organic live food diet is, by far, one of the easiest ways to prevent many digestive problems as well as illness or disease.

Fresh fruits and vegetables are not only high in fiber and spend less time in the digestive tract, but the nutrients are also quickly assimilated and utilized for fuel.

A number of factors affect the rate at which we are able to digest food, assimilate the nutrients, and eliminate waste. Processed foods, packaged foods, meat and dairy, along with poor food choices such as overeating and poor food combining all contribute to slower digestion, assimilation and elimination.

Proteins putrefy and sugars ferment the longer they sit in your body waiting to be broken down and digested. Foods that take longer to digest contribute to health problems. A good sign of digestion is the rate at which you are able to eliminate after eating. Ideally, one should be able to eliminate about 30 minutes after eating.

Take advantage of the all-day intensive class April 30. Learn more by e-mailing myrawenergy@yahoo.com.

Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.

From the March 29-April 5, 2011 issue

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