What is this RAWvolution all about??

There is a big eating trend that is sweeping cities across the country. Many people call it the RAWvolution. It is a diet consisting of eating food in their purest state. Cities like LA, Austin and Chicago are creating restaurants that cater solely to this RAW lifestyle. We have even added a raw section to our store and are now producing different RAW dishes daily. After watching all of the delicious raw and living things coming out of the bakery for the past few weeks, I decided to figure out what this diet was all about. To my surprise, after some researching, I decided to give the diet a try.

A Raw diet consists of eating raw fruits and vegetables, nuts, grains and sprouted seeds. These foods are all rich in naturally occurring enzymes and nutrients. Once any food is cooked over 118 degrees, all of its naturally occurring enzymes are destroyed. Because the enzymes are destroyed, our bodies are forced to produce the enzymes needed to digest them. It is impossible for our bodies to completely produce these enzymes which can result in the foods being only partially digested. This can leave fats, proteins and starches unabsorbed and left in our bodies. This can result in issues such as fatigue, constipation, disease, indigestion, irritability, brain fogs and so much more.

The Standard American Diet of meat, bread, dairy, processed and cooked food, alcohol and caffeine lack all of these essential enzymes that are needed for proper nutrient absorption and digestion. This diet also yields a very acidic state in our bodies. Think back for a minute to the days of high school chemistry and the PH scale. Any substance can be either acidic or basic, alkalized. Our bodies need to be in a mainly alkalized state in order to take in nutrients and function on a cellular level. Since the Standard American Diet keeps us in an Acidic State, we are never fully benefiting from anything we eat. Foods such as cucumbers, tomatoes, and apples are very alkalizing and are also staples to a raw diet. After being on a Raw diet for only 3 days, I was able to test and see that my body had switched from a PH of 5, considered dangerously acidic to a PH of 7 which is right in the middle where it should be. (If you are interested in performing this test yourself, we carry test strips which can be used throughout the day to test PH levels in the body)

When I first started reading about following a Raw diet, I was very intrigued by the ideas behind it. We’ve always known that fruits and vegetables are the healthiest staples to our diet. It also makes sense that processed foods aren’t the best for us. But what can you eat on this diet? Well as I have come to find the choices are endless. Debby back in the deli has been working hard to come up with a lot of delicious RAW items. Some of her latest creations have included raw lasagna, with noodles made from fresh zucchini, chocolate cake covered with banana and caramel sauce, stuffed tomatoes, mock tuna salad, Italian casserole, lemon tart dessert, fresh juices and so much more.

Becoming completely raw is a very difficult task for a lot of people. That is why it is suggested that to start just try adding a little more raw into your diet. A diet consisting of 70% raw is a great start. Try to incorporate more fruits and vegetables into your diet while limiting processed foods and sugars, or come by and try some of our new raw dishes, created daily. You'll feel better and your body will thank you for it.

The Scary Truth About Your Beef

Have you ever heard the saying "you are what you eat?" Until recently, I have only thought about this saying in relation to the things I wanted to eat but knew I would regret later- cinnamon rolls, pizza, pasta...yum. But what about the food that is being fed to the animals we eat? I guess the saying applies to them too, which means they are what they eat. Have you ever stopped to think about what is actually in that juicy steak you are about to eat? Or what was fed to the cow that gave you that delicious burger you had the other day? When you think about it, it is important to know because inevitably, what goes into their body, goes into yours.

Though most people are unaware, conventional farming uses many methods for raising animals that result in less than optimal meat. There are many disturbing things that I bet you don't know about how the meat you eat is being raised.

Conventional farmers frequently feed their livestock antibiotics and hormones, which consequently can be passed on to the consumer.

• 70% of all antibiotics used in the United States go to livestock and poultry. These antibiotics help the animal fight the diseases that can be contracted in overpopulated feed lots. This also poses a problem because when antibiotics are overused, bacteria can become resistant to them.
• The use of hormones in livestock is also present. The unnecessary purpose of hormones is to speed up the growth of the cow and stimulate milk growth to allow farmers to produce more.

Conventional farmers feed the animals diets that are created to lower costs and boost their productivity.

• The main source of food for most live stock is genetically modified grain (corn) and soy. These two ingredients are readily available to farmers at very low costs. By feeding corn, the animals are made as fat as possible in very little time. Pesticides and fertilizers are also commonly found on the grain that is fed to livestock
• Another way farmers keep costs low is by adding "by-product feed stuff." This usually refers to the waste products that come out of the manufacturing of human food. Some items commonly used in cattle diets are: candy, stale pastry waste, chicken feathers, potato waste, and city garbage.

Grain diets create an unhealthy acidity in the animals body.

• There are many forms of E. Coli that are acid resistant. An animal with an acidic stomach has the ability to breed this bacteria which can then be passed down to the meat you eat.
• By feeding the livestock a diet of grain, the acidity is slowly killing the animal. To counter- act this, more antibiotics are pumped into the animal which can then be passed down to the meat.
• This high grain diet results in meat and dairy with high levels of Omega-6 fatty acids. Though Omega-6 is an essential part of maintaining a healthy lifestyle, animals fed in feedlots have up to 10 times more than animals raised on a natural grass diet. This overabundance of Omega-6 fatty acid can increase the risk of obesity, cancer, inflammatory disease and diabetes in most Americans.

Reading all of that makes that big steak or burger look a lot less appealing doesn't it? Well don't worry, there is an answer. First of all when choosing meat, it is important to make sure your meat is USDA Certified Organic. This means that the animals are fed organic feed and given no hormones or antibiotics. Also, it is VERY important to look for Grass-Fed meat. Grass-fed meat has so many advantages over grain-fed it is going to make you mad you didn't switch a long time ago. Here are the facts on Grass-Fed beef:

Grass-fed is the most natural diet for livestock.

• If you think about it logically, cows are herbivores that were born with digestive systems created to take plants, legumes and grasses and convert them into proteins.
• By feeding them something their bodies are made to eat, they are synthesizing all of the nutrients properly and as a result the meat we eat is more nutrient rich.

Grass-fed meat is lower in fat than grain-fed meat.

• Grass-fed meat can have as much as 1/3 less saturated fat than a comparable cut of grain-fed meat. A lower level of saturated fats is very beneficial to our health because saturated fats are frequently linked to heart disease and other medical conditions.
• Because grass-fed meat is lower in fat, it is also lower in calories. The difference between a 6-ounce steak from a grain-fed cow and a 6-ounce steak from a grass-fed cow is around 100 calories. Think about how many calories you could save every year by making the simple switch to grass-fed!

Grass-fed cattle have more nutrients that are essential to our bodies.

• A grass-fed diet and healthy lifestyle allows grass-fed meat to be higher in Vitamin-E, Vitamin-A, beta-carotene, and Vitamin-C.
• There is also a higher level of Omega-3 fatty acids. Omega-3 fatty acids are essential for our hearts, brains and over-all well being. It is estimated that only 40% of Americans get an adequate amount of these essential fatty acids.
• The ratio of Omega-6 fatty acids to Omega-3s is also much healthier in grass-fed cattle.
• Grass-fed meat is also higher in another good fat for our bodies, Conjugated Linoleic Acid (CLA). In addition to having many antioxidant and anti-cancer properties, CLA has also been attributed to reducing the risk for cardiovascular disease, fighting inflammation, and helping with weight management. The CLA content in grass-fed meat is as much as 5 times higher than that of grain-fed.

We have just started carrying grass-fed beef at Basic Foods, and we are very excited about it! I recommend giving it a try because as you can see it is definitely worth it. Here are a couple of tips to make your grass-fed beef even better:

• Before you start cooking, let the meat sit at room temperature. The meat cooks better when isn't right out of the fridge.
• Grass-fed beef is a leaner cut which means it usually requires a little less cooking time, so make sure you watch it closely the first time you cook it.
• If cooking meat with other things, use a slightly lower temperature. Aim for around 25 degrees lower than you would normally use.
• When cooking any kind of meat, remember to use tongs to flip or turn it. When you use a fork or knife, you can accidentally puncture the meat which causes the flavorful juices to escape.
• After your meat is cooked, let the meat sit for a few minutes before your slice it. This will allow the juice to settle and redistribute within the meat.

I hope you are as excited about grass-fed meat as I am! If you want even more information check out this TIME article about the Grass-Fed Revolution and this website that talks about all the grass-fed info and facts you could ever ask for. Let me know if you decide to make the switch, I would love to hear your feedback.

Why Eat Organic?

We have always been told that eating fruits and vegetables is a vital part of maintaining a healthy lifestyle. This is emphasized through the USDA’s recommendation that we eat at least 5 servings of fruits and vegetables daily. The problem today though, is that use of pesticides on our food is growing at an alarming rate, causing our healthy diet to possibly be detrimental to our health.

Conventional farmers use more than 400 chemical pesticides when growing their crops. What is left over for the consumer is pesticide residue that remains, even after washing. Through the use of pesticides and chemicals on crops, we are being exposed to hazardous toxins daily, without even realizing it. These toxins have been linked to diseases such as breast cancer, autism, Parkinson’s Disease and birth defects. The presence of pesticides has been seen even in infants. This is a clear indication that the toxins are passed on from the mother.

The use of pesticides on our food is even more dangerous for children. Statistics have shown that the average American child gets 5 or more servings of pesticide residuals each day. Because their bodies are growing and undergoing rapid cellular development, they are very vulnerable to the effects of pesticides. Studies have even shown that children with higher levels of pesticide exposure are twice as likely to develop ADHD.

If you are curious about just how much residue is left on your food check out this website. It lets you choose your food and find out exactly what chemical is on it. Get ready though, there are some long words you won’t be able to pronounce.

While the idea of pesticides in our food is scary, there is still a way to eat fruits and vegetables without having to worry about the consequences. The answer to all these problems is eating organic. “Organically grown” refers to a method of growing food free from chemical fertilizers, pesticides, and herbicides on a land clean of such chemicals for at least 36 months. The use of pesticides isn't necessary in organic farming. By building healthy soils, organic farmers find that healthy plants are better able to resist disease and insects. There are strict federal regulations on the organic industry which help insure that organic food is as safe as possible.

If I haven’t convinced you yet, here are a few more reasons why you should always choose to eat organic.

Strict Rules

· The National Organic Program lays out requirements for both growing and processing organic foods

Strong Oversight

· Strictly regulated by the USDA

· All FDA food safety requirements apply

Organic foods are rich in nutrients

· Including iron, magnesium and vitamin which are critical to maintaining good health

No genetic modification

· Under organic standards, genetically modified crops and ingredients are not allowed

It tastes good

· Well-balances soil produces strong, healthy plants that become nourishing food for people and animals

· Many people actually prefer to eat organic food because they think it tastes better.

No additives

· Organic food doesn’t contain additives that can cause health problems such as heart disease, migraines, hyperactivity and osteoporosis

Organic producers are leaders in innovative research

· Organic farmers excel with innovative on-farm research aimed at reducing pesticide use and minimizing agricultures impact on the environment.

Remember, when shopping for food, make sure it is labeled with the “USDA Organic” seal. Products labeled “100% Organic” and carrying the “USDA Organic” seal are just that – they contain all organically produced ingredients. Its your body, make sure you feed it the best.