As a staunch vegan/plant-based eating advocate since 1989, my thinking has evolved over the years. When I first converted to a vegan eating style, I ate every product labeled “vegan” I could get my hands on. Every fake meat and mass-produced, chemically-laden junk food was right in my wheelhouse.
But then I started doing research for my book, “The 1st Aisle,” and my eyes began to open. That said, now 33 years older, my approach has become more raw vegetation. My goal is to eat 0% cooked veggies and 50% raw veggies (fruits, salads, nuts).
However, every so often I go on a 100% raw veggies tune-up regimen for a week or so.
The focus is to rid my body of toxicity, give it a break from digesting cooked food, and to drop a few pounds if necessary. Doing this presents a problem for many people because they may not have the gut bacteria to digest lots of raw vegetation. It may take time to develop it, so a gradual transition may be necessary. Fortunately, my gut bacteria seems to be doing fine, so consuming raw vegetation is not problematic for me.
Another issue for many people is a compromised gut.
Some have serious issues digesting raw fruits and veggies. I know some people who must cook the fruit for a short period of time before they can eat it, otherwise, they will be very ill. This could be genetic, however, my guess is that lots of them consumed food at an early age that destroyed their gut linings. Animal dairy products, among other dangerous foods, could have been the culprit.
So, as your journey into plant-based eating moves forward, don’t be afraid to experiment with yourself.
Shake things up every once in a while. If you can, go raw for a period of time. Chances are you’ll be pleasantly surprised and enlightened about how your body functions. To top it off, in my weekly raw food prep classes I make delicious recipes using a blender and food processor, so variety is never an issue.
You never know, going raw may be the best thing you’ve ever done!
