Why we need to eat plants, alive

When we say plants are ‘living’ we don’t mean they can see and feel, not like we can anyway, but that they are brimming with enzymes and nutrients, this includes raw foods but also sprouted and fermented foods where the nutrients are increased drastically. Through cooking these nutrients are reduced or completely lost; plants lose 50% of the protein, 70% to 80% of the vitamins and minerals, and close to 100% of the phytonutrients, water, microbes and enzymes when cooked.

When intact they offer countless benefits to our bodies; vitamins and minerals help run and maintain all functions, phytonutrients and antioxidants play a part in fixing damaged cells, making sure they don’t turn into cancer and removing deadly toxins and free radicals from the body. Enzymes are needed for 4,000 reactions in the body and tax the body to be constantly made. Eating raw or ‘live foods’ allows us to utilise the enzymes in food to replace our own, especially our digestive enzymes which we need to be efficient so we can break down food. Water from food is an essential part of staying hydrated, most people are unaware they are chronically dehydrated which is causing many of their health problems.

Microbes coat our skin and gastrointestinal tract forming a defence barrier against pathogens and are a vital part of the immune system. They also produce vitamins and fatty acids for us as well as communicate and protect from infection, digestive and skin problems, deficiencies and inflammation which leads to disease. Eating raw and living foods feeds and delivers more good bacteria and eating junk, processed or high fat foods, meat and dairy generally feeds bad bacteria and commonly contains more pathogens than you may wish to believe.

When we eat a living foods diet and reduce cooked, processed foods and animal products we also limit carcinogens, hormones, antibiotics, chemicals, additives and too much saturated fat which are some of the main causes for cancers and heart disease, the biggest killers today. The less strain we put on our system to digest, filter and detox unhelpful products the less damage they are caused and the more time they have to heal and maintain health. Eating a living foods diet allows us to maximise energy and brain power, increase vitality and longevity and be better able to handle stress and strain.

Eating as much fresh living, organic and raw foods as we can is the best way to ward of disease, weight gain, high blood pressure, low mood and energy and benefits will be seen with any increase, so no need to feel pressure or guilt for not ‘doing enough’, but if you wanted to transition fully to a living foods or raw food diet you would be looking at 80-100% of your food being raw and ‘living’.

Where to start

Living foods include sauerkraut, tempeh, kombucha, kefir, fermented cheeses, raw milk and yoghurt, sprouted grains, nuts and beans. A living food diet can also include fresh herbs, spices and superfood powders like spirulina to cleanse and support the body. The possibilities and recipes are endless and this is by no means a limiting diet.

If you're a goal oriented person eating 30 plants a week is what you should aim for. Or if it's easier for you, just add some fruit and a salad every day or as much as you can. Try some fermented foods and add them to foods you love. If you love to get creative in the kitchen try making some sprouts and sauerkraut to add to your soups and salads. There's really no end to what you can ferment, sauces, breads, nuts and seeds. Adding juices or smoothies to your diet is also a great and easy way to add in dense nutrition and rebalance deficiencies.Try going to the local market and buying as much organic produce as you can, it's often cheapest, freshest and a nice way to shop.

One problem we have with changing our diets is cravings for comfort foods and certain tastes. and a slow reduction and replacement of these things is best as not to restrict and then overindulge. Another important point is eating enough nutrient dense plants to make us feel full and satisfied e.g. a soup filled with pumpkin and vegetables or a plate full of potatoes and raw vegetables should be eaten freely and will fill you up long before you've eaten too many calories.

Knowing what to do can also hold us back, adding in a few new recipes a week can make it simple and easy. Snack on fruits and nuts and seeds instead of crisps, learn new recipes that look delicious and make healthy versions of your favourite meals. Eat dates for that sweet hit, blend frozen bananas for ice cream and use cold pressed olive oil on salads with mineral salt and black pepper for that savoury kick. Find herbs you love and try new things like spicy kimchi on rice or fizzy kombucha to drink. A slow transition allows us and our gut to adapt, too quickly and we might experience some bloating, gas or constipation as our microbes build and change.

Why start now?

It's never too late to start eating healthier and we need to start thinking in a way that safeguards our health, taking control of our own health and not relying on medications that slowly damage the body. We can live better now and into our later years with vitality and energy if we can give the body the tools to heal, grow and replenish. Things like cleanses, fasts and enemas also help to unburden the body of toxin accumulation and pathogens which can show up later on.