- State employees get another win in pay dispute
- Judge tosses Chicago pension deal
- AFSCME, Rauner administration still at odds
- Through the brewing class
- AFSCME: Governor trying to force work stoppage
- What’s to negotiate? Illinois GOP, Dems can’t agree on topic
- Windows users rejoice: Windows 10 fixes what ails you!
- An easy fix to the Cubs scoring woes
- Trump ripped on floor of state House
- Striving to preserve biodiversity
Raw Energy: Why a raw diet can help cut down on acidity
By Brenda Richter
Everyone knows it’s healthy to eat fresh fruits and vegetables every day. That isn’t a new concept. The raw food diet simply suggests these foods should be most of what we eat.
When you prepare fruits, vegetables and other natural ingredients without cooking, you preserve the maximum nutrition in these foods. You don’t have to eat 100 percent raw or even be a vegetarian to get started. Anyone can enjoy improved health and vitality by eating at least 50 percent raw foods.
“Raw” does mean uncooked, or unheated, but it also means food in its natural, or “raw,” state. Raw food is food that is unprocessed, unrefined and untreated with heat. The three main raw food groups are fresh fruits, vegetables (particularly green leafy vegetables) and natural fats.
Where do you get your protein and calcium? It’s all right here in raw foods.
Many people are too acidic, which causes many of our illnesses, ailments and diseases. People on the Standard American Diet (SAD) consume too many acidic foods, which many times is the cause of society’s health issues.
Come to a free “Why Raw?” talk and learn about the following:
• The effects of heat and cooking on proteins, fats, micro-nutrients and enzymes;
• The raw food groups;
• Where you get your protein;
• Food combining for better digestion;
• How to maintain your ideal weight;
• How to adapt to a raw food diet;
• How to make raw food prep easy;
• Increase your stamina and energy;
• The lack of nutrients in the SAD; and
• How to prevent and/or reverse degenerative diseases, illnesses and ailments.
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 Jan. 18-24, 2012, issue