In this issue we focus about books that promote the super healthy raw-food diet.
A change of diet usually tops the list of New Year’s resolutions, and nothing is healthier that a raw food diet. There are several notable books on raw food diets such as: Choosing Raw, Making Raw Foods Part of the Way You Eat by Gena Hamshaw; Everyday Raw Express: Recipes in 30 Minutes or Less by Matthew Kenney; Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet; and Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Raw Food by Ani Phyo.
I became excited about raw food after meeting America’s leading expert in the art of raw food cuisine, Dr. Aris LaTham. Recognized in The 2012 Second Edition of Oxford Encyclopedia of Food and Drink in America as the father of gourmet ethical raw-food cuisine in America, Aris was a recent presenter recently at the Middle East Natural and Organic Products Expo in Dubai.
Aris is originally from Panama but has lived throughout the Caribbean and managed his own restaurant, SunFired Foods in the US since the early 80s. He says that a raw food diet focuses on fresh, local or organic fruits and vegetables. He says produce can be soaked, blended, dehydrated, sprouted and juiced – but not cooked!
The list of those who have sampled Aris’ food read like a who’s who directory. He has catered to many personalities including former US Supreme Court Justice Sandra Day O’Connor, Demi Moore, Deepak Chopra and Cecily Tyson. Over 40 years he has shared his knowledge throughout the world about the benefits of the raw foods diet.
Aris explained that there are four reasons why people should incorporate more raw foods into their diet:
1. Heating food beyond 135 degree Fahrenheit (or, in some cases, as low as 110 degrees) destroys the natural enzymes in the food that aid in pre-digestion.
2. Eating “live” foods in their natural state gives the body the energy it needs, as well as strengthens the immune system to avoid colds, flu and infections.
3. Cooking can rob flavour from many foods.
4. Eating heat-processed food triggers a massive release of white blood cells by our body – a similar response that happens when we have an infection or are poisoned.
By Vanessa Middleton
