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Raw & Vegan- LivinG Foods

Made from a simple combination of raw, natural, whole-plant-based ingredients ~ free from animal products, resulting in an explosion of flavours and nutrients, whilst being kind to your body, animals and our planet.

When it comes to plant-based, raw is best with a diet rich in energy-yielding nutrients which play fundamental roles in metabolic pathways that generate energy such as enzymatic reactions, generating ATP (the body's energy storage molecule) and for the uptake of nutrients.

Enzymes are what makes raw foods easier to digest, the more enzymes, the less we burden the body’s own enzyme bank to digest it.

3 Times a day, every day, we make a life changing decision. Great health starts on your plate!

Enzymes are denatured at temperatures above 46C/116F. Since water boils at 100C/212F, this demonstrates how high temperature cooking is detrimental to most foods.

Low temperature dehydration is one of the best ways to preserve the essence of raw fruits and vegetables without cooking.

Benefits

  • Aids Detoxification
  • Mental clarity & focus
  • Radiant skin
  • Supports liver function
  • Reduces inflammation
  • Promotes healthy gut function
  • Increased energy & stamina
  • Improves digestion & weight loss
  • Lowers anti-nutrients in nuts & seeds
 
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What are enzymes?

Enzymes have the power to change your life and health.

Without them, seeds would not sprout, fruits and vegetables would not ripen, leaves would not change colour, and YOU would not exist.

Research has identified that people with chronic disease, ill health or low energy are deficient in enzymes.

Biologically, we are a collection of living cells.

Produced by the human body, animals and plants, our bodies contains some 5,000 different types of enzymes running biochemical reactions ranging from respiration, digestion, tissue repair etc. Enzymes are denatured/destroyed at high temperatures above 45ºC/115F.

1.    Digestive enzymes - supplements to assist digestion
2.   Metabolic 'enzyme bank' - produced by the body
3.    Food enzymes - present in raw, uncooked whole-foods

Most of us know what we should eat, but simply can’t resist "What we're hungry for" - whether from advertising, conditioning, taste manipulation and convenient ready-meals.

The body is starving from the lack of nutrients, not calories - from a diet consisting of enzyme-dead, processed, fast-foods, an excess of sugar and artificial sugary drinks which can lead to chronic disease, diabetes, obesity, premature ageing etc.

ALL of which is easily preventable by following a natural, healthy, balanced diet.

 
 

Allergens

Gluten (the Latin word for "glue") are proteins termed prolamins. Found in cereal grains, wheat, barley, rye, oats - it gives dough it's elasticity, enhancing it's chewy texture and ability to rise.

* Each grain has a different set of proteins which are collectively named 'Gluten':

  • Wheat protein = Gliadins (glutanins)
  • Barley protein = Hordeins 
  • Rye protein = Secalins 
  • Oats protein = Avenins 
  • Sorghum protein = Kafirin
  • Corn protein = Zein

Bread wheat (Triticum aestivum) plays a prominent role in lectin-induced adverse effects. It is a relatively new form of wheat and contains wheat germ agglutinin (WGA) – a particularly resilient and problematic lectin, which is not eliminated through sprouting and is found in higher concentrations in whole wheat.

The prevalence of wheat and gluten, found in a multitude of processed foods and products ranging from soy sauce, beer, salad dressing, ketchup, ice cream, imitation meats, stock cubes etc. has led to an increase of the population developing gluten intolerance or coeliac disease (for those genetically predisposed).

Gliadin

Gliadin is the primary immunotoxic protein found in wheat gluten and is among the most damaging to your health. Gliadin is capable of increasing the production of the intestinal protein zonulin, which in turn opens up gaps in the normally tight junctions between intestinal cells (enterocytes).

* New research shows that gliadin increases intestinal permeability in both those with, or without celiac disease and spikes inflammation where toxins flood bloodstream leading to chronic disease.

Prevention - it is recommended to follow a low carbohydrate diet,  eliminate the offending foods -- which includes sugars, gluten, wheat and/or grains. Treating the inflammatory condition by restoring a balance of healthy bacteria in the gut. 

Celiac disease is an autoimmune condition affecting 1 in every 100 people in the UK. Gluten protein triggers an immune response where inflammatory cells attack the villi (tiny finger-shaped tissue) that line the small intestines which promotes nutrient absorption from digested food resulting in malabsorption.

This damaged barrier triggers intestinal permeability (ie leaky gut) where toxins, pathogens and undigested food particles pass into the bloodstream, causing systemic inflammation, which can lead to long-term health conditions if left untreated.  

Our Second Brain - Gut Brain Axis

The gut and brain are connected via the vagus nerve, a healthy gut plays a major role in your health - both physically and mentally.

Viewed as “the second brain,” the enteric nervous system consists of a mesh-like web of neurons that covers the lining of the digestive tract – from mouth to anus generating neurotransmitters and nutrients, it sends signals to the brain, and regulates gastrointestinal activity. It also plays a major role in inflammation.

Sugar is the primary food for the bacteria in our gut. When the delicate ecosystem/gut flora balance of good and bad bacteria gets disrupted, pathogenic bacteria take over which can result in 'Gut Dysbiosis'.  Malabsorption from the damaged villi results in lots of extra food available for the bad bacteria and yeast to feast on.  Stress, frequent antibiotic use or drug therapy, parasites, inflammation, processed diets are also common contributing factors.

Similar to a rainforest, the bacteria in your gut are like a diverse and interdependent ecosystem. They are our natural defence which must be in balance in order to be healthy.

 
 Flying organic raw sprouted bagel
 
 
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Healthy fats

Fats are an essential part of your diet. However not all fats are created equal.

Fats have been vilified for the past few decades, guidelines advocated high carb diets with low or no fats, packed instead with sugar to make up for the lack of taste, burning sugar as the primary source of fuel.

What you're aiming for is whole-food that is as close to its natural state as possible.  Look back over 100 years ago and consider what food was back then, and how it was prepared?

Healthy fats (such as coconut oil, nuts and seeds, olive oil, avocados ) are beneficial and essential for overall health — we're consuming too much pro-inflammatory omega-6s which increases the risks of heart disease, metabolic syndrome, cancer and premature ageing. Inflammation takes place when free radicals alter the way DNA works, attacking cell membranes and reducing immune function.

Omega-3 fats are anti-inflammatory and are required for brain function, metabolism, neurotransmitter function and more.

Avoiding processed foods is so important if you value your health

Processed vegetable oils (canola oil, soybean oil) undergo hydrogenation, increasing trans fats (margarine) which are pervasive in the average modern diet (fried foods, margarine, potato chips) and make up between 30%-50% of the average person's daily calorie intake — not only because they cook with them, but because they're found in so many processed foods. As much as 5% of a quart of vegetable oil can be toxic types of trans fat, that equals 50 grams, almost 2 ounces of a highly toxic compound versus parts per million, which you can't even begin to measure! If consumed in excess, this can lead to arteriosclerosis, inflammation, stroke, diabetes, heart disease, cancer.

Vegetable oils are polyunsaturated fats, they have two double bonds. That chemical structure has important consequences for how these oils oxidise easily and become toxic when we manipulate them for processing and cooking, removing their natural antioxidants and exposing them to high temperatures.

They can form dangerous molecules called free radicals that damage enzymes and cell membranes.

Oxidative Stress- Dietary Root of Pain & Inflammation

Consuming healthy fats trigger ghrelin and leptin the “hunger and satiety hormones” which reduces your appetite and cravings.  

 Saturated fats from whole-foods such as nuts, seeds, coconut butter, avocado, hemp seeds, flax and chia seeds (contain single bonds), they are packed with vitamins and antioxidants and also contain the fat enzyme lipase – which helps to break them down.  The benefits of these healthy fats are most notable post exercise as they also help repair and reduce inflammation. 

Healthy fats are a major source of energy, they are a structural components of our cells and your help body absorb nutrients more effectively, lower bad cholesterol and help to shed excess weight. Fat-soluble vitamins A, D, E and K cannot be absorbed by the body without the help of fats.

Omega-3 fatty acids = anti-inflammatory, Omega-6 fats = inflammatory are essential fats as the body cannot produce them. They can only be obtained through the diet.

A KETO DIET is one of the most useful natural interventions for treating chronic diseases,
cardiovascular risks, obesity & type 2 diabetes

When your body burns glucose (from carbs) for fuel = this increases blood sugar levels & higher insulin levels in the body may cause insulin resistance. Reducing sugar & carbs and using healthy fats as a main source of fuel, allows your body to burn ketones.

Mitochondria have the flexibility to burn either glucose or fat for energy where as cancer cells can only use glucose as fuel.

Our brain consists of 50% fat by weight, 30% of that consists of essential fatty acids*.