Raw vs. Cooked

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Have you ever eaten raw animal products, like egg yolks, meat, dairy products (like milk or cheese), seafood, or fermented foods? Today, Sally Fallon Morell, president of the Weston A. Price Foundation, explains the benefits of eating raw animal products. She also goes over which foods are easier to digest when cooked. Kale, for example, has anti-nutrients that are hard on the kidneys and the thyroid. Despite its popularity in smoothies and salads, kale is best eaten cooked. In contrast, oysters—a great source of B12, zinc, and other minerals—are best eaten raw. This conversation also highlights traditional raw foods enjoyed all over the world.

Notes:

Highlights of the interview include:

• The foods typically eaten raw and those typically cooked
• the science that explains why traditional cultures ate raw foods
• the benefits of vitamin B 6 (found in raw animal products)
• why it’s important both to eat both raw and cooked foods
• why raw food, particularly vegetables and grains, can strain the body
• why cooking is good, even if it destroys some enzymes
• why fermented foods are considered “super” raw foods
• how raw, cooked, and fermented foods can complement each other in your diet
• how to get started eating raw
• how to prepare raw food in such a way as to avoid parasites or sickness
• why Sally recommends avoiding raw egg whites
• the raw foods enjoyed in Japan and Iran, Italy, France, the Middle East
• how raw oysters are a “powerhouse” of nutrients
• how B vitamins, particularly A and B, help combat fatigue, anxiety, & brain fog
• Sally’s favorite raw meat recipe for an instant energy boost
• Why we can better access the protein from meat that is cooked
• how the people with the thickest skulls ate the most seafood
• how selenium in seafood protects us against mercury toxicity
• how kale is indigestible unless it’s cooked (smoothie alert!)
• how often we should include raw animal foods in the diet
• why we should avoid some popular raw foods, like pressed juices and grains

 Resources:

Nourishing Traditions by Sally Fallon Morell – https://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735/ref=sr_1_1?dchild=1&keywords=nourishing+traditions&qid=1591580271&sr=8-1

A primer on vitamins here

Information about B6

Safe handling for meat and seafood to avoid parasites

https://www.nytimes.com/2015/05/19/science/freezing-fish-killing-parasites.html  and

https://www.cdc.gov/parasites/trichinellosis/gen_info/faqs.html

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