No raw food diet would be complete without some mind-boggling, head-spinning, drag-you-to-your-knees cooked food cravings. Especially in the beginning weeks and months. I don’t think I’ve met a single raw foodist who didn’t have to battle the Craving Monster at some point or another—so if you’re facing this challenge, you’re not alone.
Your body always tries to work in its own best interest—and for the most part, it does a good job. Wounds heal, hunger signals compel you to fuel up, fatigue ushers you towards sleep. It’s a diligent worker and an excellent communicator. But sometimes your poor body gets confused—such as with autoimmune disorders, when it attacks its own tissues, and addictions that create reliance on unhealthy substances. And as you may already know, certain cooked foods are loaded with chemical additives, refined sugar, opioid peptides (think opium and morphine), and other addictive ingredients that literally make you “need a fix.”
When it comes to food cravings, this poses a challenge: is your body asking for something it needs, or is it remembering something it’s addicted to? Should you ignore your cravings or indulge them?
The answer isn’t always clear. But as a guideline, here are some tips for deciphering what your body is asking for. (more…)
There’s often a division in the raw food world (and other health spheres) when it comes to fat versus fruit. Cultivated fruit gets plenty of flack for being sweeter and less nutritious than its wild counterparts—changes attributed to human intervention and centuries of selective breeding. And the issue of ‘man-made’ modern fruit sometimes becomes an argument for limiting its consumption and eating low-sugar fruits instead, like avocados and tomatoes.
I’ll be writing about the wild/cultivated fruit issue in a later post. In the meantime, I find it interesting that avocados—one of the most popular fat sources on a raw food diet, and the staple of many low-sugar raw cuisines—have managed to dodge criticism about their humongous size. I guess it’s hard to picture avocados being anything other than the plump, fleshy fruits we see in common cultivars like the Hass. But what most people don’t realize (even fruit-and-vegetable-savvy raw foodists) is that commercial avocados are a far cry from what they were originally. In fact, without deliberate cultivation by humans, avocados are small, fibrous, large-pitted, and yield only a tiny layer of that creamy green flesh we all know and love. It’d easily take ten wild avocados to get the equivalent flesh of one Hass, if not more.
That isn’t to say we should avoid avocados or that they’re bad for you—certainly not! But for folks interested in eating foods that are close to their natural state, it’s helpful to understand that these so-called “alligator pears” have been bred specifically for their size, fat content, and copious edible flesh. They aren’t quite so luxuriant in the wild.
Curious what these uncultivated avos look like? Check out the pictures below, and click ’em for a larger view. (more…)
Disclaimer: This post is in no way intended as a framework for others to follow; I only put this up because I get so many questions about what I eat. Although I’m wildly interested in science and the mechanics of nutrition, I also believe that—at the individual level—personal experience trumps theory. My diet is an ongoing n=1 experiment; not an eating plan I deem universally optimal. What works for me could easily send someone else straight to the 9th circle of blood-sugar hell.
So here’s the gist of my eating plan, which has been pretty similar for the past nine years. You can assume that whatever’s on this page is current, since I update it when anything changes. (Latest edit: February 2015; I eat less liver these days.)