Simply Raw

It is with great pleasure, and a touch of pride too, that I discovered last Friday an almost full page on raw food and Simply Raw in our favorite local daily paper, “24 Heures“. The journalist had come to me, intrigued by this blog, to follow a condensed introductory class, taste a few raw dishes and discover this magical world that so many people are talking about. Such articles will go a long way to spread the message of a healthier, more vibrant and so much more natural way of eating and living.

For those who read French, you can download the full article here:

Let’s note in passing the usual comment from a nutritionist — the sign of professional journalism in double-checking the information. It would have been wiser, however, to question a nutritionist who knows something about raw and living foods! She would have known that human needs in proteins can be largely covered by plant-sourced amino-acids, which are much more easily absorbed by the human body, and widely present in large quantities of green leafy vegetables and sprouts — an essential part of a raw fooder’s diet. That carbohydrates are largely found in fruits and vegetables, in a form that balances the blood sugar, so there is no problem in lacking any body fuel! And that no well informed raw fooder would ever consume dried beans raw. In fact, no grain or cereal is ever consumed as is, but sprouted — which is very different in terms of nutritional content and digestibility!

But never mind! Raw food, which very few practitioners know and understand in our part of the world, is regularly discarded by the mainstream media as being potentially dangerous for some individuals. And yet, the traditional food pyramid which is today completely outdated, continues to promote the consumption of animal protein with cereal carbohydrates or starch at each single meal. There are numerous examples of the damages done on the health of seniors, adults and children alike from such food combinations on a daily basis. Today’s nutritionist advice does not take into consideration the latest advances in food sciences. Practitioners might want to consider reading the books of such leading-edge professionals as Dr. Brian Clement, Dr. Doug Graham, Dr. Gabriel Cousens, to start…

And let’s also remember that raw food is there to provide new answers, new sensations and allow many of us to feel oh so much better than before! And that everyone should strive to find their own path, their own rhythm, their own degree of raw and their own food program according to their own needs and preferences — in my own interpretation, there are no forbidden foods, only a vast choice of abundant foods! So here’s one piece of advice: follow your own body and instinct rather than listening to all the experts, who keep raising contradictions and confusion. Let your body and inner wisdom be your unique guides!

Next SIMPLY RAW Class
The next introductory class to raw foods is taking place in Morges in French on Tuesday 16 March 2010 and in English on Saturday 17 April 2010.  Don’t miss this opportunity to live a unique experience, one you won’t forget! Past participants to this class have walked out feeling enthusiastic, energized and truly inspired to improve their lives. Why wouldn’t you? To sign up, send an email here.