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Raw & Vegan- LivinG Foods

Living, raw, vegan foods are comprised of uncooked, unprocessed, plant-based, whole-foods, free from animal products.

When it comes to plant-based, raw is best with a diet rich in energy-yielding nutrients which includes magnesium, iron, zinc, vitamin C and the full B vitamin spectrum. These nutrients all 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 known as prolamins, 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, due to the fact that 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.

Leaky gut can cause digestive symptoms such as bloating, gas and abdominal cramps, and other symptoms, such as chronic fatigue, skin rashes, joint pain, allergies, autism and more.

It's a vicious cycle, once your digestive tract has been impaired, this allows various gut contents to flood into your bloodstream where they can wreak havoc on your health.

The key to preventing this is 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.

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.

If our intestinal tract was balanced, infestations would rarely occur.

 
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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?

  • Omega-3 and omega-6 polyunsaturated fats (PUFAs) are unstable and easily damaged during processing and refining. When these oils are heated they degrade further, generating additional toxins
  • Eating refined, high-PUFA vegetable oils is also harmful because the refining removes most of the antioxidants. The easiest way to bypass potential hazards is to eat the whole food rather than the oil from the food.
  • When the PUFAs degrade inside your body, they form dangerous high-energy molecules called free radicals that damage everything they contact, including your enzymes, cell membranes and even DNA.

The Dietary Roots of Pain & Inflammation 

Processed vegetable oils are pervasive in the average modern diet and make up between 30%-50% of the average persons daily calorie intake — not only because they cook with them, but because they're found in so many processed foods. If heated high enough, not only can they form dangerous trans fats but they can also form cyclic aldehydes, which are even more harmful.

Vegetable oils are polyunsaturated fats, they have two double bonds. That chemical structure has important consequences for how these oils change when we manipulate them for processing and cooking, exposing them to high temperatures.

Olive oil and coconut oil are the exceptions, as they are not processed oils.

Oxidative Stress

Polyunsaturated fats consumed in excess affect your liver proteins to cause arteriosclerosis, this is why avoiding processed foods of all kinds is so important if you value your health.

A key principle and the importance of dietary fats for health is the understanding of how fats oxidise. Polyunsaturated fatty acids (found in vegetable oils) have highly perishable bonds that react with oxygen, creating free radicals that turns normal fatty acids in your body into dangerous high-energy molecules, wreaking havoc in a way similar to that of radiation. 

It is an intrinsic byproduct of the refining and processing of the oil, 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. 

Choosing organic vegetable oil is not the solution, as 4-HNE occurs even if the oil is obtained from organic crops.

4-hydroxynonenal (4-HNE) forms during the processing of most vegetable oils and is highly toxic, especially to your gut bacteria. Consumption of 4-HNE has been correlated with having an obesogenic balance of gut flora.

 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 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.

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

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.

Canola oil and processed vegetable oil undergo hydrogenation, increasing trans fats. Bad fats from trans fats, margarine, soybean oil, canola oil, vegetable oils and fried foods, potato chips can cause heart disease, chronic inflammation, stroke, diabetes, cancer and chronic fatigue.

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