As much as I hate it, and as much as my ADHD adult mind would love to wander off on yet some other tempting tangent or two, especially during this holiday season of overeating and overcooking and overbaking…
We’re still faced with the fact that my husband has just been diagnosed with type 2 diabetes and that we both need to start eating better.
This has actually become a top priority, if not THE top priority, in our lives right now.
And I have made planning our meals around the Raw Foods Pyramid my plan on attack.
Mainly I am doing this so that I won’t have to cook…no, wait…that’s so not true…
But it is true that the real reason I use huge recyclable cloth bags when shopping is so that I can safely cram more into each bag and, as a result, make fewer trips from my car into the house…not to save the environment.
My pursuit of a “raw foods diet” so far has involved learning to eat more unprocessed, organic, and uncooked foods….foods such as vegetables, nuts, seeds, fruits, sprouted grains, and beans—none of which can have been heated above a certain temperature, usually somewhere between 104 and 118 degrees.
I have also been becoming more aware of which foods have been refined, pasteurized, homogenized, or produced with the use of synthetic pesticides, chemical fertilizers, industrial solvents, or chemical food additives.
I have been learning about the raw foods dfiet by starting at the base of the Pyramid—those low calorie, nutrient dense foods that we should probably all eat more of in the first place and slowly working my way to the higher-calorie, less nutritious foods at the top of the pyramid, those foods that we should eat very little of, if any at all.
The three bottom tiers of the Raw Foods pyramid—water, leafy greens, and fruits and vegetables—are grouped together in the one category called “Production Foods.”
Let’s take a look at what we’ve learned so far…