Dead Food List

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Dead Food List

_http://www.purelyraw.com/deadfoodlist.htm_

(http://www.purelyraw.com/deadfoodlist.htm)

These items are often featured in raw food recipes, restaurants and

products, but they are not commonly found raw. Many raw food websites, books,

etc.

have a " high raw " philosophy that allows for some cooked food. This list is

intended to help you be aware of cooked items, so that whenever you want to,

you

can eat Purely Raw foods.

 

Several of these items are often labelled as " raw " and/or sold by " raw "

websites, yet they have been heated. You can purchase a few of these items raw,

when they've been specifically produced for the raw food community. The seller

will usually mention the measures taken to keep the product raw in these

special cases, but when you are not sure, always ask.

 

We contact the producer no matter what the label says. More often than not,

we find a step that involves too much heat. Please do the same. The more

health aware customers contacting producers and suppliers about their methods,

the better for everyone!

 

 

Agave Nectar --- Has to be heated and altered from its natural state to

taste sweet. Even when labelled or advertised as raw, if it's sweet, it has

been

heated. Some manufactures claim that lower air pressures can be used to keep

the heat below 45c/115f and thus producing sweet " Raw " ? nectar.

Bragg's Liquid Aminos --- Made from a base of cooked ingredients.

Brazil Nuts --- If shelled they've been baked, boiled or steamed.

(substitute Walnuts, Pine Nuts or Hazelnuts)

Cacao --- After harvest cacao pods are piled up to ‘sweat’ or ferment for 3

to 4 days. During this time the temps can reach above 140f. They are often

heated again during the drying process. We would like to find a source for

fresh cacao pods or cacao beans that will sprout, if anyone has one.

Cashews - Most cashews that are sold as raw are heated to shell and boiled

to remove strong toxins. Even those that sprout and grow, make some raw

fooders sick. (Substitute Pine Nuts, Hazelnuts)

Dried Fruit - Blanched, gassed, and high temp dried. (Dry your own fruit).

Frozen Vegetables - Blanched or boiled even when labelled " Fresh frozen " . It

will make your recipes taste and smell off. (Fresh is best!)

Ground Almonds - Blanched before grinding. (Grind your own.)

Hijiki/Hixiki (seaweed) --- Dried at high temps.

Juice --- All packaged, bottled and canned juice is pasteurized. Always.

Macadamia Nuts --- Dried at high temps. (substitute Hazelnuts or Almonds)

Maple Syrup --- After the Maple sap is taken from the tree, it is boiled to

reduce it into syrup and make it sweeter.

Miso --- Even un-pasteurized Miso is made from cooked ingredients.

Nama Shoyu --- Made from a base of cooked ingredients.

Nori (seaweed) --- Both black and green are dried at high temps. The colour

is not a sure sign. Even 'Clearspring' brand when sold as raw.

Nutritional Yeast --- Basically baked to kill the yeast. (substitute Pine

Nuts, lemon and a little raw salt.)

Oats --- Steamed to keep out worms in storage.

Olive Oil --- Must say unfiltered and cold pressed and even then you should

check with the producer. (substitute Avocado)

Olives --- If canned, jarred or packed they're usually cooked and normally

in bad oils as well.

Pecans --- If shelled they've been boiled or steamed. (substitute soaked

Walnuts or Hazelnuts)

Sugar --- All processed sugar has been boiled and dried at high temps. Even

'Raw' sugar is NOT raw and often dyed brown.

Tahini --- High temps during processing. Even stone ground, unpasteurized

and made with un-roasted sesame seeds does not ensure that it is raw. Check

with the manufacturer. (substitute self-ground sesame seads and a little raw

Olive Oil.)

Wild Rice --- Neither wild nor raw. Blanched after havest to keep out bugs.