rawness of raw food, was Aphis treatment and Irradiation

[Guest guest]

Thanks Nora for some practical " rule of thumb " advice on assessing the rawness

of raw fruit.

 

I wonder if some food's aliveness is more heat resistant than others. It seems

to me that a mango, hanging on a tree in the sunlight on a 110F very humid day,

when the humidity is too high for much evaporative cooling, that the mango could

easily get a bit warmer than 115F and still be basically alive enough to ripen

the seed so the tree can reproduce.

 

So it does seem to me that regardless of how a fruit has been treated (on the

tree or after its picked), if it can still ripen, then there is still some

aliveness there, and the protein in its cells can't have been critically curdled

by heat.

 

Of course checking to see if fruit can still ripen is complicated by the fact

that some fruits are stunned by being chilled and others don't ripen after they

are picked.

 

I used to be pretty stressed about the rawness of raw nuts were until I read

this FAQ

www.livingtreecommunity.com/store2/faqs.asp

A raw food experiment, to determine just how raw some nuts are, is described on

this page and these are the key points:

- Nut cheeses made from raw nuts virtually always came out right. They tasted

good, and had the kind of " pleasantly sharp " taste you get from the growth of

healthful, beneficial bacteria. Similar to the kind that grows in good, live

sauerkraut.

- On the other hand, the nut cheeses made from nuts which were NOT labeled as

raw, ALWAYS ended up spoiling. There was in every single case, a bad smell, and

a bad taste. They were full of putrefactive bacteria, and had to be thrown away.

- NOW FOR THE CLINCHER: If you make the same conclusion from these results that

I did, you would also reason that if a nut cultured properly, then it MUST have

been raw....

 

The aliveness of fresh raw food and its ability to continue ripening, and the

compatibility of dried raw food with healthful, beneficial bacteria seem to be

pretty useful thresholds for determining how healthy they are for a person to

eat.

 

If fresh food can't continue ripening or dried food putrefies instead of

fermenting, then there are some serious questions about its healthfulness as

food.

 

Given the lack of standards of rawness and lack of scientific testing in this

area, the more we can refine these rule of thumb observations and tests that can

easily be done at home, the more consistently we can eat a high quality healthy

diet.

 

Does anybody else have some rules of thumb about the rawness of raw food?

 

May your day be filled with clarity, grace, strength, progress, and warm

laughter,

Roger

 

-

" Nora Lenz " <nmlenz

 

Saturday, May 03, 2008 9:22 AM

Re: Aphis treatment and Irradiation