debbietook

Comments

• mangowoman – although you may be tired of seeing the same questions, by definition they’re the questions that SHOULD be coming up on the forum again and again, simply because they ARE such important issues for those new to raw food. Also, bear in mi…

  in Starving?? Comment by debbietook
• I can reassure you, stylistchick. Happened to me this morning when I logged in. All the text and pix were on the left (and one of the recipe pictures was HUGE…) and there was just white space on the right. Just a glitch hopefully. Everything seems f…

  in site looks funky Comment by debbietook
• Hi mango woman. Thanks for that – I hadn’t been quite sure how flickr.com worked.

  in Raw Cuisine Stock Photos? Comment by debbietook
• germin8, that is very helpful – thank you so much.

  in poultry seasoning Comment by debbietook
• HI radishman Wheat is a perfect food. It contains all the essential amino-acids plus B vitamins and loads of other amazing things. Cooked wheat is not so good – acidic, allergies… Sprouted raw wheat is good. I eat Essene bread, made from sprouted r…

  in Grains? Comment by debbietook
• Lucy and others – there’s a website for us! Go to ihatecilantro.com It even has a forum!

  in cilantro Comment by debbietook
• I always detested cilantro (in the UK we call it coriander) on a cooked diet, and now, after nearly a year on a raw diet (90%) I still detest it. A raw salad I had recently in a restaurant came covered with coriander – had to pick it all off… There …

  in cilantro Comment by debbietook
• Hi It’s because when the nuts germinate starch turns to simple sugar – that helps us digest them. (and of course the soaking activates the enzymes, which ‘partly-digests’ the nut for us, thereby placing less of a burden on our own digestive system’s…

  in This article says it all Comment by debbietook
• Is it such a great article? Frederic criticises those who say ‘cooked food is poison’ by saying ‘Cooking food doesn

  in This article says it all Comment by debbietook
• If it’s for someone who’s already got a couple of ‘everyday’ raw recipe books, I’d recommend The Uncook Book by Juliano. It’s really special. Some of the recipes are very ‘rawcuisine’, ie long recipe lists and a lot of work, but the photographs are …

  in raw book for a gift Comment by debbietook
• Reading, Berkshire, UK. Weather today: about 12 degrees, blustery and wet. Already feeling very wimpy about the onset of winter. Ran outside to pick some kale – in almost-horizontal rain…and I’m in the South – it’s colder where Chris and Zoe are, so…

  in What State/Country are you in? Comment by debbietook
• Radishman, how do the people who are criticising you look? Are they a teensy bit overweight themselves? Even if they’re slim, do they have a bit of flab around the middle? Are they in optimum health? Sadly, their comments may be due to defensiveness…

  in Ugly duckling Comment by debbietook
• I know salt is salt, but…when starting out raw, I used Celtic sea salt. Then when Himalayan pink salt became ‘fashionable’ in the UK, I had to buy it… But I’ve just thrown it away and ordered some more Celtic. Don’t like the consistency, and (don’t …

  in Differences in Salts Comment by debbietook
• greenmojo, spirit and others – thank you so much for presenting an alternative view of menstruation. I have been wondering if the body might ‘use’ menstruation as an opportunity, at least, to clear itself of toxins. After all, some women have hot fl…

  in period Comment by debbietook
• Agree with Socal’s point. I see superfoods such as goji, cacao, maca etc as fun, expensive luxuries, and it does appear that they’re particularly dense in nutrients – great! But I’m also sure that we can live in optimum health on the foods we can ob…

  in survive without superfoods Comment by debbietook
• I always operate on the basis that dates in recipes are dried. That means it’s often an idea to soak them for an hour or so before use.

  in Are dried dates raw? Comment by debbietook
• Agree – certainly re too much oil and too much garlic. I used to love garlic, but have liked it less since going raw, and always halve the amount suggested, if including it at all. Rawcuisine recipes in general are often, in my view, over-complex. I…

  in Too much oil in recipes Comment by debbietook
• Nama (unpasteurised) shoyu is a fermented liquid made from bacteria feeding on cooked soybeans, roasted wheat, and salt. It is not a raw food, but some people like to eat it on the basis that it because it contains bacteria it is ‘living’ and that t…

  in names of foods Comment by debbietook
• How about finding some foods for ‘raw binges’? Sounds as if some good ‘raw binge’ candidates for you would be flax crackers and cookies (buy a dehydrator if you don’t have one). I ‘raw binge’ sometimes! Example – I made a batch of Alissa Cohen lemon…

  in cooked addiction Comment by debbietook
• Sorry this has digressed a little from ‘cooked carrots’, but just picking up on Chris’s comments re animals in the wild. Birds in the sky. I see dead ones sometimes. I see on the news that birds have died from disease, as a result of human activity.…

  in Cooked carrots better than Raw? Comment by debbietook
• Having read the cooked carrots article, what I do notice is that the article only mentions ‘antioxidants’. Are there other substances in carrots? If so, did the scientists look at the effect of cooking on these? What happens to these when carrots ar…

  in Cooked carrots better than Raw? Comment by debbietook
• Based on my experience, I’d guess the main culprit is that fruit at 2.30 pm, following a midday meal including pulses or nuts. The pulses and nuts take your body a long time to digest. The fruit at 2.30 comes in on top of the undigested food, and wa…

  in Help! - severe bloating Comment by debbietook
• Carob pods! I’m chewing one right now. The healthy raw equivalent of sweets (candies).

  in Lastest Discoveries Comment by debbietook
• Yes, re the old ‘friendly bacteria’ argument, when I started out on raw, I was testing positive for candida overgrowth – not enough of the ‘friendly bacteria’. After eight months of raw, I’ve had two days’ consecutive negative results – hooray! I di…

  in Nama Shoyu-free zone! Comment by debbietook
• Good on you, Zoe. I have found that people can get quite upset when told their ‘untoasted nori’(at least in UK), or their brazil nuts,or whatever, aren’t raw at all, and I have been disappointed to read in various places comments that have the effec…

  in Mostly Raw? Comment by debbietook
• Socal, could be…perhaps we’re not meant to live in areas where the temperatures are so high? Did man start off in a desert, or did he travel to those lands? Are they (and any foods they yield) the ideal habitat for man? (Saying that, I’m not sure th…

  in Mostly Raw? Comment by debbietook
• Just to clear up a common misconception, I have a press release from Excalibur that says the temperature on the dial most definitely refers to the temperature of the food, NOT the ambient temperature. So, if the dial is set to 105 degrees, the food …

  in Mostly Raw? Comment by debbietook
• Sorry to but in (wow – never posted so much) but yes – body temperature would be about 99 F. I sort of bend this by saying that when the body is cleansing, ie in a fever, could go above 100! I never dehydrate above 105 F, and everything turns out fi…

  in Mostly Raw? Comment by debbietook
• Agree with Chris. I’m fine with people using non-raw ingredients (I’m not totally raw myself) if they want to. But I do wish those in the raw limelight would at least place a tiny asterisk beside the non-raw ingredients in their recipes (and perhaps…

  in Mostly Raw? Comment by debbietook
• When we cook soybeans, rice, chickpeas, whatever, we kill the food. When something is dead (eg rotting veg, road-kill), bacteria feed on it. Yes, these bacteria are ‘living’, which is why nama shoyu, miso etc are described as ‘living’ foods. Nama sh…

  in miso Comment by debbietook