“OPINION” My journey into raw food (Part two – Back in the UK)

When I arrived back home in the United Kingdom, the pieces of the puzzle started to fit into place. I started asking myself questions such as “how is it that a tribe of people can eat the same foods, have the exact same diet and yet the raw food community that I am part of all have different foods and ways of which they eat?”. Many people on the raw diet are now eating cooked meats, raw fish and dairy because they seem to have encountered health problems eating raw vegan or vegetarian foods.

Depending on whom you may speak to, the types of genetics in the inter-bred westernised culture need certain nutrients in certain concentrations to match their metabolic type. It is evident and has been for quite some time that the domestication of our food has left very little medicinal value in the plants or animals we consume. This is one of the reasons that we need super herbs more than ever now, especially in the raw diet. What I also see is that the domestication of our food has somewhat served us well. We can now get the benefits of cruciferous vegetables without cooking and damaging the phytochemistry inside of the plant, all without having to worry too much about the amount of goitrogens present.

People in the western world who have the privilege to access the Internet are the people who truly live in abundance. The most profound thing we have now is the Internet which enables us to go online at stores such as www.detoxyourworld.com and purchase the most powerful superfoods ever discovered. However we also have easier access to travel and can visit different places and try fresh foods that we have never tried before. Now that it is possible to get such a concentration of nutrition at one time, scarcity is a limited option. Via online bookshops, we have the means to purchase wild food books written by the greatest authors in the world in one simple click of a button. This enables us to go to our local forest and pick the best herbs, take them home, ferment them and make them even more bio-available on a cellular level. The stomach needs to use very little energy breaking down a fermented food, as the bacteria present in the food has already gone to work breaking down the cellulose.

I am always open to change and new discoveries and I have learnt that a human being is able to thrive on the raw food diet by including some animal foods. We may need things from the insect kingdom and mammalian kingdom but aside from animal foods, the mushroom kingdom seems a crucial factor in thrivability.

By studying Amazonian shamanism, one will find that although not documented (as with all Amazonian medicine), they do use medicinal tree mushrooms by brewing them into a tea. They also consume a strange type of algae from the banks of the river before drinking the mushroom tea. Honey is rarely consumed but when hives are found, they eat a little honey, then bring it back to the tribe and ferment the rest into an alcoholic beverage.

I surveyed 200 individuals who had once eaten a 100% raw food diet. Amongst the 200 people were famous authors and raw food experts. I asked them about their daily raw food dietary regime and the one thing that became apparent is that most of these 200 individuals eat a heavy breakfast. This may have been a smoothie consisting of hybridised fruits with added superfoods, a fruit salad or even nut milk with fruit. Some of those surveyed had started to include meat as part of their diet, after suffering from B12 deficiency. The B12 deficiency in some cases damaged the person’s nervous system and with the fat-soluble vitamins A, D, E and K missing in some cases, some people experienced immune system dysfunction and damage to the nervous system. Some also experienced hormonal problems due to the lack of cholesterol production, which shattered their immune system and sexual function.

In the 200 individuals assessed, it was apparent that very little wild or organic fermented foods were present in their diets. There was a large amount of colon and liver cleanses being undertaken by those analysed and 150 out of the 200 individuals ate at least one portion of hybridised fruit daily. Only fifty of them included fermented foods daily, 98 of them frequently did a liver and colon cleanse and half of them ate some wild foods.

Last year I had a realisation when speaking on a topic about bacteria with Doctor David Jubb. He believes there is nothing in the outside world that we need to eat that we cannot make via the bacteria in our guts. Fermented foods are essential for loading our guts with healthy bacteria (probiotics). Doctor Jubb and other experts in the raw health movement believe that nutrients can be transmutated from bacteria. Out of the 200 people questioned in my survey, 102 of them ate at least an ounce of cooked red meat each week. None of the meat-eaters were among the 98 people performing frequent colon and liver cleanses and only 20 of them ate or drink ferments daily.

Graham Jevon

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