There is no doubt that eating raw vegan/vegetarian will improve your mental and physical well being. There’s a long tradition of shall we say, proof in the pudding. Let’s review:
‘Let food by Thy Medicine’
Hippocrates taught this message in 431BC. For thousands of years cultures have been aware that the food we eat can have a profound effect on our mind.
The Greek Historian Herodotus found that cultures with a mainly vegetarian diet were more advanced in art and spiritual development than those who ate a mainly meat based diet.The latter tended to be more war like. It could be said that the diet a whole nation follows will have a profound effect on that country’s mental well being. I guess a good look at ourselves and we can easily see where that’s true.
Yogis have known this for thousands of years have divided food into three categories. According to Ayurveda, sattvic, rajasic and tamasic represent one way at looking at food combining. A sattvic state of mind is common in deep meditative traditions.
A rajasic state of mind tends to be active restless and aggressive. This would be typical of a warrior or the high flying corporate executive.
A tamasic state of mind is common amongst people who commit crimes. People who resort to criminal activity fall into this category.
Just think “Twinkie Defense”.
For a western person the sattivc diet would be one that is vegetarian and would consist of 80% raw food and 20% cooked. Examples of such food would be greens, grasses, honey and some rice.
Rajasic foods stimulate the nervous system and include meat, coffee garlic and peppers butter eggs cheese and sugar. It will leave people with a sense of restlessness and eventual burnout. Such people tend to be adrenalin junkies seeking pleasure in sky diving or white water rafting or other risky sports. That’s Vin Diesel in XXX.
Tamasic foods tend to be the worst of the lot, what we would call fast foods, heavily processed and full of preservatives additives and colors.
Foods eaten in this category would include flesh that has not been recently killed, basically everything you see in the meat case e in the supermarket.
We often hear how are ancestors ate meat and this is used as a justification for a meat based diet. However the meat they ate had only recently been killed so had some life force left in it.
Also our ancestors ate all the animal not just the muscle which is high in protein,hence a more balanced diet. Living on such a diet will make meditation and other calming activities almost impossible. Research has shown that people who have a history of violence display a marked drop in such activity when switching to a diet based on fruit and vegetables.
The bottom line is a switch to raw food eating will boost your well being both mental and physical. What that feels like is for you to check out and notice.
Improve your health by visiting http://rawfood-now.com
Vegetarians live longer than meat-eaters, according to a study published Monday in JAMA Internal Medicine, a Journal of the American Medical Association.
The authors tracked 73,308 members of the Seventh-day Adventist Church for almost six years. The church is known for promoting a vegetarian diet, though not all of its followers adhere to that teaching. Researchers found out what type of diet participants ate, then followed up to find out how many of those participants had died and how.
Vegetarians in the study experienced 12% fewer deaths over the period. Dietary choices appeared to play a big role in protecting the participants from heart disease, from which vegetarians were 19% less likely to die than meat-eaters.
There also appeared to be fewer deaths in the vegetarian group from diabetes and kidney failure.
Caloric intake didn’t seem to matter. The different participant groups generally ate around the same amount of calories daily. Researchers found that the beneficial associations weren’t related to energy intake.
The advantage appeared stronger in men than women, whose diet didn’t seem to make as much of a difference. Eating plant foods didn’t seem to protect participants against cancer, which struck both the vegetarians and non-vegetarians in roughly equal measure.
The paper, written by researchers at Loma Linda University in Loma Linda, California, is larger and includes a more diverse population than previous research, says lead author Michael Orlich, director of the preventive medicine residency program there. “People are confronted with all sorts of nutritional information, but the bottom line is, ‘How will your diet pattern affect your risk of dying?”‘ he says.
Researchers don’t know why a plant-based diet seems to have a protective effect, but one likely reason is the nutrient profile of vegetarian diets, which tend to be higher in fiber and lower in saturated fat. Vegetarians tend to be thinner, another factor known to have an effect on health outcomes, Dr. Orlich says. He adds that the study benefited from examining a group whose rates of alcohol and tobacco use are low.
Of course, just eliminating meat from the plate doesn’t always equal a healthy meal. Vegetarian dishes—for example, a vegetable spring roll—still can be high in fats and calories. And certain meats are healthy.
When adopting a vegetarian lifestyle, nutritionists recommend watching closely to make sure the intake of key nutrients is sufficient. These include iron and zinc, frequently found in meat, and calcium and vitamin B12. Roughly 5% of Americans consider themselves to be vegetarians, according to a survey published last year by Gallup.
The Loma Linda researchers used a questionnaire to categorize participants into groups based on their diets.
The categories include nonvegetarians and people considered semi-vegetarians, who eat meat more than once a month but less than once a week. In addition to meat, vegans eliminate dairy and eggs from their diets.
Others eat fish, in addition to the cohort that eats no meat but consumes dairy and eggs. For many of the analyses, the researchers lumped all of these subsets of people together as simply “vegetarians.”
Write to Avery Johnson at
A version of this article appeared June 4, 2013, on page D3 in the U.S. edition of The Wall Street Journal, with the headline: Green Is Good: Vegetarians Live Longer, Study Finds.
Students at the Active Learning Elementary School in Queens check out the cafeteria salad bar.
- Queens school sees health and nutrition as part of educating the whole child
- Many students were used to vegetarian meals at home, officials say
- The school began offering vegetarian meals daily in January
New York (CNN) — Asked which school meals were their favorites, students at a public school in the New York borough of Queens don’t say chicken fingers or meatballs. Instead, they name rice and kidney beans, black bean quesadillas or tofu with Chinese noodles.
“Whoever thought they would hear a third-grader saying that they liked tofu and Chinese noodles?” asked Dennis Walcott, New York City schools chancellor.
Walcott was at the Active Learning Elementary School this week to celebrate its move to all-vegetarian meals five days a week. The school of nearly 400 students, from pre-kindergarten to third grade, was founded five years ago on the principle that a healthy lifestyle leads to strong academic achievement.
“We decided on a vision where health and nutrition would be a part of educating the whole child,” school principal Bob Groff said.
The school’s focus on healthier meals began three years ago when Groff noticed a majority of students were bringing their own vegetarian meals. The school went meatless three days a week about a year and a half ago. It also tested meals on a small group of students, gathering feedback and changing the menu accordingly.
Active Learning’s student body may be more accustomed to vegetarian diets than most, with 85% of the students being Asian and another 10% Hispanic, said Margie Feinberg, spokeswoman for the New York Department of Education.
“Rice was a staple of many of their home foods,” Groff said of the students.
Study: Too much red meat may shorten life span
The vegetarian program expanded to four days a week last spring but reverted back to three days when the U.S. Department of Agriculture changed its requirements for protein per serving in the fall, he said.
The school worked closely with the city’s education department food program to ensure menu items met USDA standards. It officially went all-vegetarian in January.
“We’ve been working with tofu for a few months,” Groff said. At first, the tofu was served as a seasonless block; now, smaller pieces of barbeque-flavored, oven roasted tofu are served with noodles. That, Groff said, “changes how the kids perceive it.”
Other options might include roasted chickpeas, vegetarian chili and brown rice, or falafel, the city Department of Education said in a statement.
Students appear to be enthusiastic about their healthy meals.
“When you’re healthy, you can do better on tests and you can fight more diseases,” student Nick Lin told CNN affiliate NY1.
Following the announcement this week, Groff said he was welcomed into a PTA meeting with roaring applause.
He told parents the children may still bring whatever meal they like for lunch.
But “the vegetarian menu fits right in with our mission, and we are thrilled that our students in pre-kindergarten all the way up to grade three understand the importance of healthy and nutritious meals,” Groff said in a statement.
New York schools — which provide meals for 1.1 million students daily — offer principals vegetarian and nonvegetarian lunch options. Groff worked closely with the department so that the menu changes came at no additional cost to the school.
He hired a school parent as a vegetarian chef to develop the menu and described his school as the vegetarian test kitchen for the city. One original recipe, called “Malini’s Curry Chickpeas” after the school’s chef, was offered as an option in schools across the city on Earth Day, he said.
The department hopes other schools will consider going vegetarian.
“As far as we know, (Active Learning) is the only public school in the nation that offers an all-vegetarian menu,” Feinberg said.
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Many people are realizing that a more natural lifestyle and diet is a better choice for their health and the health of their families. The quality and purity of the food we eat is the key factor to maintaining a healthy body. Eating food grown naturally makes all the difference. Here are some diet descriptions to help you choose a diet that’s a fit for you.
Organic products are grown using a system of farming that maintains and replenishes the soil fertility without synthetic, toxic pesticides and fertilizers.
Only products using exclusively organic methods and ingredients can state 100% organic on its label. The label mus also state “certified by” and the certification agency. It can also display the USDA Organic seal.
USDA Certified Organic
This means that 95 percent of more of the ingredients by weight (excluding salt and water) have been organically produced and processed. These foods are also eligible to display the USDA Organic seal.
Made With Organic Ingredients
Products with at least 70 percent organic ingredients may be labeled in this way and list up to three organic ingredients on the front panel.
Products with less than 70 percent organic ingredients are only permitted to list organic items on the ingredient information panel.
The US Department of Agriculture (USDA) requires all manufacturers of organic products to comply with the new organic standards. These standards ban the use of synthetic pesticides, herbicides, fertilizers and genetically engineered organisms and irradiation in any product labeled “organic”.
When buying certified organic, it’s useful to know the difference and what the labels really mean.
Organic Trade Association www.ota.com
These foods are minimally processed and contain no artificial colors, flavors, sweeteners or preservatives.
Vegetarian foods are derived from plant sources such as fruits, vegetables and legumes. Some animal protein such as eggs or other dairy products are allowed.
A vegan diet is derived solely from plant origin. It excludes animal foods such as meat, eggs, dairy products and honey.
The kosher certification process can be just as thorough as organic. The purpose of Kosher food is to prohibit the contamination of one food type by another focusing on cleanliness and safety. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery.
Halal foods are foods that Muslims are allowed to eat under Islamic dietary guidelines. The criteria specify both what foods are allowed, and how the food must be prepared. The foods addressed are mostly types of meat/animal tissue. Muslims must ensure that all foods, particularly processed foods, pharmaceuticals, and non-food items like cosmetics, are also halal. Frequently, these products contain animal by-products or other ingredients that are not permissible for Muslims to eat or use on their bodies.
A variety of substances are considered as harmful (haraam) for humans to consume and, therefore, forbidden as per various Quranic verses:
- Animals slaughtered in the name of anyone but God.
- Carrion (carcasses of dead animals)
- An animal that has been strangled, beaten (to death), killed by a fall, gored (to death), savaged by a beast of prey (unless finished off by a human).
Where Does Your Food Come From?
Find out at the Global Grocer courtesy of Food and Water Watch.