​Raw foodists seem to be honing in on whole grains and vegetables used in their pure, natural, and unrefined form. Uncooked, untreated, and unadulterated. No carriers, binders or fillers.

    When all additives and unnecessary preparation steps are illuminated,  you will have pure, delicious foods that will enable a much easier ride through your system. In turn, this will help your healing and be nourishing every step of the way.

From a fiber-full belly to a healthy heart, these are the benefits a raw diet can bring you:
Amazing Digestive Health
An ideal balance of fiber and water – two key elements for your digestion.

Fiber from your vegetables, fruits, nuts, grains, seeds, beans, and pulses are too rough for your stomach to break down, however, act as a sponge when passing through the digestive system and help with the cleansing process.

Toxins and excess waste can all flushed out of your system through the fiber, which is Ideal for the health of your colon.

A diet rich with plenty raw foods and lots of purified water will also keep you perfectly hydrated. 

It is a known fact that raw, live foods contain all of their essential nutrients such as vitamins, minerals, and enzymes. When cooked, those essential nutrients are destroyed through heat.

These essential nutrients are what boost your immune system, assist your body in vitamin, mineral and protein absorption and helps the body regulate and function normally even repairing cells, bone structure, renewing skin, etc.

Most people who start a raw diet report improvement in their skin which is due to the nutrients’ which have anti-aging benefits too.

The difference between raw and live food?

Live foods are rich in nutrients and enzymes, but raw food enzymes are dormant. To bring fresh raw foods (like nuts) to life, we soak them in water overnight or until they sprout. Raw and live foods steamed at a temperature no higher than 83 degrees Celsius (180 degrees Fahrenheit) qualifies as part of the raw food diet.

Weight Management

Eating raw helps achieve a healthy weight – without the need for counting calories or limiting portions.These foods are super sources of lipase which is a pancreatic enzyme that splits, dissolves and distributes fat evenly throughout the body, and helps burn fat for energy!

Moreover: a recent study by the American Journal of Physical Anthropology proves that when fats are cooked, they yield more calories than when eaten raw.

Other Benefits:

These foods alkalize the body which keeps disease and infection at bay.

Our bodies are made to function within a narrow pH range (7.35-7.45pH). You might think a ten point difference is small. However, it can make a huge difference. 

The less cooked food you consume, the less acidic toxins will accumulate in your body, which will prevent the disrupting of your alkaline/acidic balance. I suggest a diet of 80/20% raw/cooked.

Heart Health 
​
Dr. Dean Ornish, heart expert, says; "raw food diets are so healthy, they can even dissolve plaque that collects on artery walls, “undoing decades of cardiovascular damage.”

A 2012 Food Technology Report says; "raw diets significantly reduce or eliminate people’s genetic bias for chronic diseases. It’s no miracle – it’s pure, beautiful, natural health."

Raw food is good food, and hopefully, you now have a better understanding why so many people are turning to a raw diet.

​Coconut milk is a staple item for most people from Islands around the world, as they say, it increases the taste of any dish. I say coconut has oodles of health benefits and the fact that it is also so yummy is a bonus. 

If you wonder through your supermarket looking for a non-canned, food grade, coconut milk substitute, you may find coconut milk powder. This coconut milk is packaged as a powder and sealed in a mylar bag, which is necessary for food preservation as opposed to canning. 

BUT wait a minute. Have you read the ingredients?
If not, here they are...
 
Ingredients:
 
Fresh Coconut Cream 85.20%,
 
Glucose Syrup 11.80%,
 
Sodium Caseinate ( MILK PROTEIN) 2.00%,
 
Silicon Dioxide 0.50%,
 
Dipotassium Phosphate 0.50%
 
Many of the ingredients are not necessary for a Coconut Milk product; however, I want to focus on the MILK PROTEIN. 

   Why would they use dairy in coconut milk? “Approximately 82% of cows milk is a protein called casein and the remaining 18% is serum or whey protein. The casein family of protein consists of several types of caseins (α-s1, α-s2 , ß, and 6) and each has its own amino acid composition, genetic variations, and functional properties.”  Please see http://www.milkfacts.info/Milk%20Composition/Protein.htm

Now for some information that will startle you.

     Lactose-free is NOT dairy free! “People with lactose intolerance can eat foods that contain casein and whey, which are milk proteins, not sugars. Because a product is labeled lactose-free, does not necessarily mean it is dairy free. People who seek dairy free products may be vegan or have an allergy to dairy (usually the proteins, casein or whey)” 

      We were warned over 160 years ago by a Prophetess, the most prolific female author in the world to grow our foods, and now we can see why. In the local grocery store, nothing is what it seems and even not as it reads! The FDA (Food and Drug Administration) has made a very clear statement "all ingredients do not have to be listed on food labels."  Take a look at the FDA Food and Labeling Guide..
 
I suggest you start making your coconut milk. Herewith a recipe.
 
Coconut milk:
 
INGREDIENTS

• 1 Fresh Coconut
• 1 and a half cups filtered water

 
INSTRUCTIONS:
Pour all the water from the coconut into your blender
Scoop out the coconut flesh and add it to your blender
Add 1 cup of water

Process all ingredients on the highest speed for 5 to 10 minutes. Make sure you blend it thoroughly, so you get the most out of your coconut flesh. As your blender is masticating the flesh, it will get looser and will spin more freely. 

You want to see more liquid, less flesh!

Once your blender has mainly liquid, transfer the contents to a fine mesh sieve lined with cheesecloth.

Add the half cup of filtered water to your processor and give it a quick spin just to get every last bit that was left behind. Add that to the rest of the fragrant pile of coconut.

Now tightly squeeze out all the liquid of your coconut until you can’t get another drop. 

You now have some fresh, tasty, dairy-free, preservative-free coconut milk. Place it in an airtight glass jar or container and enjoy! Keep it refrigerated and use within five days.

With the left over dry bits of coconut, you can use it in muffins, in your porridge or discard of it.