It is so frustrating to keep finding things that seem raw, but are not. I’ve read zoe and chris’s dead food list – very depressing. DH favorite choc pie from RFRW - not, in fact, raw AT ALL! Now I find that the oat groats I just bought, soaked and ate up in a lovely comforting oatmeal are also, wait for it – yes, not raw. “Stabilized” food grade oats are heated to prevent the rancidity that occurs about 4 days after hulling. (according to Wikipedia)
I have read in some old posts that raw oats are available from online sources and are expensive. If they’re rancid anyway, what’s the point. Pfff.
Still trying to increase my protein intake without increasing fat – obsessed with Nutridiary, what a fun toy.
Sorry for the ranting:)
Comments
Thanks, everyone. You’re right elizabethh, there really is no need – especially since I’m still eating agave, cashews, nama shoyu, etc. My intention is to get rid of these eventually and see how I feel. I’m trying to build really raw favorites and comfort foods into my plan for the long haul, so it was just a bummer about the oats. I’m also trying to build a plan that gets close to all the recommended nutrients. More to quell arguments from outsiders than because I think it’s really necessary (not sure it can be done anyway) I’m trying to get into the listen to your body thing.
Where might I find Zoe & Chris’ Dead Food List?
I’m with ron4540 on this one. I really respect the decision to be 100% raw if it feels right for your body, but I do myself feel I benefit from sometimes eating cooked grains / legumes (though I don’t find cooking vegetables is beneficial to me personally …) But, to return to the OP’s topic – I do understand how frustrating it is if something is labelled raw when it isn’t, if you’re wanting be 100%. I think, in that case, elizabethh has a really sensible attitude.
Wow, Zoe, I’m so sorry I gave you the wrong idea about your dead food list. When I first read it I thought it was great that there are people out there doing the research and letting the rest of us know the truth. What was depressing about it was that I discovered that many of the new ingredients that I had just stocked up on and really enjoyed were wrongly labeled raw. It really bugs me that people sell “raw” cookbooks and products and are just too sloppy about their research or are just lying to make a buck (or pound). I just wouldn’t have gotten involved with these recipes/products if I had known they weren’t raw. I have made and eaten lots of 100% raw things that are amazing. After reading all of the info on your website I was (and am) keen to find out what it feels like to be 100% raw. Thanks for your work. Are you still moving over here?
Yes, the visa thing is extremely tedious. I’m from the US and my husband is French. We had been living in the UK and Ireland when we decided to get married and move over here. The paperwork is so extreme and waiting for the police reports from every place you have ever lived can take forever. Hang in there, it will all come together. We finally flew over three days after 9/11 with the cat (a subject of the queen). May your journey be much less complicated!
Zoe: Can you recommend a place like yours that delivers in the United States? I’m near Washington, D.C.
Has anyone every thought of starting a third party “Raw” certification organization like those that exist for Kosher, Organic and Vegan? These organizations are not perfect but when you purchase something with a certification logo on it you can be assured that it is what it claims. Way back many were using the term organic for their products but to gain greater credibility third party organizations formed to back the claims. It just may be time to do the same for “Raw”.