New raw fooder, new to this group, lots of questions

[Guest guest]

Hi everyone. Here are my specs:

 

35 y.o. male, vegan 20 years, extremely exhausted, fatigued, and

anxious for the past year so trying raw foods. I have some questions

after doing much research and would love any thoughts or input.

 

1) I have hemp sprout bags that I use for beans. I notice they get a

slimy, sticky buildup after a few days of sprouting. Currently, I

wash them in hot water (sometimes boiling them on the stove),

sometimes using Bronner's soap, and rinsing with vinegar. Also, do

you use the same ones for nut milks? Any suggestions or other

practices?

 

2) I have been sprouting beans for the last few years and cooking them

(the sprouting assists with digestibility). Mungs and lentils have

been about the only ones I have been eating raw. The other night I

tried eating raw sprouted black beans instead of cooking them -

grinding them up into a pate' in the food processor and adding herbs.

I got violently ill that night, vomiting for 3 hours (every 20

minutes - sorry for the graphics, just want to give fair warning to

anyone wanting to try sprouted black beans). I have read mixed things

and am thinking I should just stay with lentils and mungs. Has anyone

found a way to add to variety or had success with other beans?

 

3) I read in " Conscious Eating " that you can eat grains after soaking

for 36 - 48 hours or sprouting. Is there any known benefit to one

over the other? Also, has anyone tried sprouted grains alone? The

taste seems to be an acquired one....

 

4) Any ideas for a raw organic carob source?

 

5) " Conscious Eating " also refers to soaking flax seeds or grinding

them. I would think that soaking would be better (even sprouting as

ideal), but they get so gelatinous that I find that grinding them dry

in the coffee grinder is easiest. Any thoughts on added benefits?

 

6) Anyone tried Maca? How much do you use? Is it raw?

 

7) Is tofu raw?

 

8) Any bodybuilders on here?

 

9) Has anyone tried using a food thermometer to heat foods up to 100

degrees? I just bought one and am wondering if it will work. I

thought it might help with the grains.

 

I think that is it for now. Thanks for your patience and any feedback.

 

Drake

[Guest guest]

Hi, Drake! I can't answer all your questions but I'll try on the ones

I can.

 

1. When I sprout things (and I don't do that often) I use a sprouter.

I don't know what brand it is, but it has several trays stacked one on

top of the other. They each have an outlet for the water. The top one

is left empty of seeds and the bottom one has no outlet so it catches

the water. I " water " them morning and evening. Your problem may be

that it is too warm for sprouting. As for nut milks, I don't use them.

 

2. I don't eat beans, cooked, raw, or sprouted. A lot of beans contain

toxins which may be why you got so sick. Sorry you did, by the way.

 

3. I don't eat grains except for fresh sweet corn occasionally and

then I don't feel so good afterward. Grains aren't necessary for good

nutrition.

 

4. One source for raw carob is here>> http://www.eatraw.com/

ProductInfo.aspx?productid=ER059. I'm sure there are more out there if

you google for it.

 

5. If I were going to soak and grind both, I would grind them dry

first and then add water. Are you speaking of Omega3's when you talk

about added benefits? They make a great thickener.

 

6. I've never used maca.

 

7. No. Tofu isn't raw. It has to be cooked to make it less toxic.

 

8. I exercise but I wouldn't call myself a bodybuilder.

 

9. No, I don't use a thermometer. I hardly ever use anything that will

warm my foods so it isn't necessary for me.

 

Hope my little bit helps!

 

Tommie

http://www.rawburchard.blogspot.com

 

 

rawfood , veganman23 <no_reply wrote:

>

> Hi everyone. Here are my specs:

>

> 35 y.o. male, vegan 20 years, extremely exhausted, fatigued, and

> anxious for the past year so trying raw foods. I have some

questions

> after doing much research and would love any thoughts or input.

>

> 1) I have hemp sprout bags that I use for beans. I notice they get

a

> slimy, sticky buildup after a few days of sprouting. Currently, I

> wash them in hot water (sometimes boiling them on the stove),

> sometimes using Bronner's soap, and rinsing with vinegar. Also, do

> you use the same ones for nut milks? Any suggestions or other

> practices?

>

> 2) I have been sprouting beans for the last few years and cooking

them

> (the sprouting assists with digestibility). Mungs and lentils have

> been about the only ones I have been eating raw. The other night I

> tried eating raw sprouted black beans instead of cooking them -

> grinding them up into a pate' in the food processor and adding

herbs.

> I got violently ill that night, vomiting for 3 hours (every 20

> minutes - sorry for the graphics, just want to give fair warning to

> anyone wanting to try sprouted black beans). I have read mixed

things

> and am thinking I should just stay with lentils and mungs. Has

anyone

> found a way to add to variety or had success with other beans?

>

> 3) I read in " Conscious Eating " that you can eat grains after

soaking

> for 36 - 48 hours or sprouting. Is there any known benefit to one

> over the other? Also, has anyone tried sprouted grains alone? The

> taste seems to be an acquired one....

>

> 4) Any ideas for a raw organic carob source?

>

> 5) " Conscious Eating " also refers to soaking flax seeds or grinding

> them. I would think that soaking would be better (even sprouting as

> ideal), but they get so gelatinous that I find that grinding them

dry

> in the coffee grinder is easiest. Any thoughts on added benefits?

>

> 6) Anyone tried Maca? How much do you use? Is it raw?

>

> 7) Is tofu raw?

>

> 8) Any bodybuilders on here?

>

> 9) Has anyone tried using a food thermometer to heat foods up to 100

> degrees? I just bought one and am wondering if it will work. I

> thought it might help with the grains.

>

> I think that is it for now. Thanks for your patience and any

feedback.

>

> Drake

[Guest guest]

Hi, Drake! I can't answer all your questions but I'll try on the ones

I can.

 

1. When I sprout things (and I don't do that often) I use a sprouter.

I don't know what brand it is, but it has several trays stacked one on

top of the other. They each have an outlet for the water. The top one

is left empty of seeds and the bottom one has no outlet so it catches

the water. I " water " them morning and evening. Your problem may be

that it is too warm for sprouting. As for nut milks, I don't use them.

 

2. I don't eat beans, cooked, raw, or sprouted. A lot of beans contain

toxins which may be why you got so sick. Sorry you did, by the way.

 

3. I don't eat grains except for fresh sweet corn occasionally and

then I don't feel so good afterward. Grains aren't necessary for good

nutrition.

 

4. One source for raw carob is here>> http://www.eatraw.com/

ProductInfo.aspx?productid=ER059. I'm sure there are more out there if

you google for it.

 

5. If I were going to soak and grind both, I would grind them dry

first and then add water. Are you speaking of Omega3's when you talk

about added benefits? They make a great thickener.

 

6. I've never used maca.

 

7. No. Tofu isn't raw. It has to be cooked to make it less toxic.

 

8. I exercise but I wouldn't call myself a bodybuilder.

 

9. No, I don't use a thermometer. I hardly ever use anything that will

warm my foods so it isn't necessary for me.

 

Hope my little bit helps!

 

Tommie

http://www.rawburchard.blogspot.com

 

 

rawfood , veganman23 <no_reply wrote:

>

> Hi everyone. Here are my specs:

>

> 35 y.o. male, vegan 20 years, extremely exhausted, fatigued, and

> anxious for the past year so trying raw foods. I have some

questions

> after doing much research and would love any thoughts or input.

>

> 1) I have hemp sprout bags that I use for beans. I notice they get

a

> slimy, sticky buildup after a few days of sprouting. Currently, I

> wash them in hot water (sometimes boiling them on the stove),

> sometimes using Bronner's soap, and rinsing with vinegar. Also, do

> you use the same ones for nut milks? Any suggestions or other

> practices?

>

> 2) I have been sprouting beans for the last few years and cooking

them

> (the sprouting assists with digestibility). Mungs and lentils have

> been about the only ones I have been eating raw. The other night I

> tried eating raw sprouted black beans instead of cooking them -

> grinding them up into a pate' in the food processor and adding

herbs.

> I got violently ill that night, vomiting for 3 hours (every 20

> minutes - sorry for the graphics, just want to give fair warning to

> anyone wanting to try sprouted black beans). I have read mixed

things

> and am thinking I should just stay with lentils and mungs. Has

anyone

> found a way to add to variety or had success with other beans?

>

> 3) I read in " Conscious Eating " that you can eat grains after

soaking

> for 36 - 48 hours or sprouting. Is there any known benefit to one

> over the other? Also, has anyone tried sprouted grains alone? The

> taste seems to be an acquired one....

>

> 4) Any ideas for a raw organic carob source?

>

> 5) " Conscious Eating " also refers to soaking flax seeds or grinding

> them. I would think that soaking would be better (even sprouting as

> ideal), but they get so gelatinous that I find that grinding them

dry

> in the coffee grinder is easiest. Any thoughts on added benefits?

>

> 6) Anyone tried Maca? How much do you use? Is it raw?

>

> 7) Is tofu raw?

>

> 8) Any bodybuilders on here?

>

> 9) Has anyone tried using a food thermometer to heat foods up to 100

> degrees? I just bought one and am wondering if it will work. I

> thought it might help with the grains.

>

> I think that is it for now. Thanks for your patience and any

feedback.

>

> Drake

[Guest guest]

Haven't much time but wanted to comment - if you need to boil, wash or do

whatever to anything you want to eat you're probably NOT supposed to be eating

it!

 

Heating for eating - keep your finger in it. When it's too hot for your finger,

you just killed all the enzymes.

 

Shari

 

 

[Guest guest]

Hi, Shari! I think Drake was boiling, washing, and using soap on the

hemp bags, not the food. I think... From what I gathered, they were

getting yucky after he sprouted things using them.

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " SV " <shavig wrote:

>

> Haven't much time but wanted to comment - if you need to boil, wash

or do whatever to anything you want to eat you're probably NOT

supposed to be eating it!

>

> Heating for eating - keep your finger in it. When it's too hot for

your finger, you just killed all the enzymes.

>

> Shari

[Guest guest]

" Drake was boiling, washing, and using soap on the

hemp bags, not the food. I think... From what I gathered....... "

 

LOL!!! I thought he was doing it to the seeds/beans!!

 

Guess I'd better slow down while reading.

 

Thanks for the clarification.

 

Shari

 

 

[Guest guest]

1) I use the sprout bags as well, I don't have a problem with slime but

I clean mine in hot water after every use. Well buckwheat will slime

them, but that is just buckwheat. I use a different one for my

nutmilks, it is actually nylon mesh, I think. I know you can use the

hemp ones, just never have.

 

2) You an safely sprout lentils, mung beans, adzuki beans and garbonzo

beans without having to cook them to deal with the toxins. I love my

sprouts!

 

3) My best understanding of sprouting/vrs soaking is that once the

grain/bean/seed starts to sprout it starts to use up the nutrtion that

is in the seed. You want to start the process of sprouting, but not go

for super long tails. I generally soak overnight and then sprout for a

day or two depending on the type of sprout. Quiona only needs to be

soaked overnight, same for amaerath.

 

4) no idea on the sauce

 

5) If you sprout flax seeds they will still make a nice cracker as they

get all goopy and stick together, and stay that way sprouted. Besides

the health benefits alot of rawfooders who like to 'uncook' use flax

seeds as a binder in crackers, breads, etc. If you want to see the

seeds just soak, if you don't want to see the seeds grind first.

 

6) no idea on the maca wither

 

7) Tommy got the tofu

 

8) There are a couple of websites out there with raw bodybuilders, the

one I can think of off hand was interviewed lately on Raw Vegan Radio.

They have a website (I don't know it) and they have a podcast on

iTunes. Hope that helps!

 

9) I have not used a theometer on foods, I know others that do.

Personal choice there as to if you want warmish stuff like soups or

not.

 

Hope that helps!

 

Taevia

[Guest guest]

Drake,

 

I took Cousens' Conscious Eating class a couple of months ago so what I

share is what I learned there.

On Apr 14, 2006, at 10:14 PM, veganman23 wrote:

 

> Hi everyone.  Here are my specs:

>

> 35 y.o. male, vegan 20 years, extremely exhausted, fatigued, and

> anxious for the past year so trying raw foods.  I have some questions

> after doing much research and would love any thoughts or input.

>

> 1) I have hemp sprout bags that I use for beans.  I notice they get a

> slimy, sticky buildup after a few days of sprouting.  Currently, I

> wash them in hot water (sometimes boiling them on the stove),

> sometimes using Bronner's soap, and rinsing with vinegar.  Also, do

> you use the same ones for nut milks?  Any suggestions or other

> practices?

They didn't use hemp bags but just glass jars with wire lids. From what

I have read about Hemp bags I think the gelatinous nature of bean

sprouts is probably a counter indicator for using them. You might want

to soak them after washing and put a teaspoon of peroxide (3%) in the

water. They use peroxide at the Tree instead of bleaches, etc. This

meets Health dept requirements. ( Make your peroxide by buying food

grade peroxide which is very strong and diluting it 1:11. Then use that

as you would other disinfectants) If I remember correctly, they put a

few drops of the diluted solution in the initial soak water. You would

not use these same bags for nut mylk. They have a store at the Tree

that you can order them from. They are about $10. Also, save all the

residue in the bag to use in recipes or to dry, grind and then use as

flour.

>

> 2) I have been sprouting beans for the last few years and cooking them

> (the sprouting assists with digestibility).  Mungs and lentils have

> been about the only ones I have been eating raw.  The other night I

> tried eating raw sprouted black beans instead of cooking them -

> grinding them up into a pate' in the food processor and adding herbs. 

> I got violently ill that night, vomiting for 3 hours (every 20

> minutes - sorry for the graphics, just want to give fair warning to

> anyone wanting to try sprouted black beans).  I have read mixed things

> and am thinking I should just stay with lentils and mungs.  Has anyone

> found a way to add to variety or had success with other beans?

 

Another person posted an experience of getting sick from black bean

sprouts.

 

> 3) I read in " Conscious Eating " that you can eat grains after soaking

> for 36 - 48 hours or sprouting.  Is there any known benefit to one

> over the other?  Also, has anyone tried sprouted grains alone?  The

> taste seems to be an acquired one....

 

I taste as they sprout. I think it is an individual thing. Stop the

sprouting when you like the taste. On some of them you just wait until

you see them form the bud. This means that the enzymes have been

activated. One reason for letting them sprout all the way to growing

little green leaves is the chlorphyl you get from the green. They

recommended only a few grains- quinoa, buckwheat, millet, amaranth,

spelt--- the rule is to use only non-stored grains as ones like wheat

can lay around for years and develops molds, etc. Also, there is

concern with some grains possibly been cross pollinated with GMO

grains, you probably read this in Conscious eating. BTW- Quinoa is

very, very easy to sprout and tastes good. You get a lot from a small

amount of seeds. It mixes into just about anything. They also soak

most nuts except the ones with high oil (pine, macadamia, brazil) to

release the enzymes, etc. You do a lot of soaking with this method of

eating. You can save your soak water from nuts and veggies and use it

for liquid in recipes. They tended to use just about everything. You

would find the pulp from the breakfast nut mylk as the " flour " in your

cake or the bulk in your crackers the next day. Do you have a

dehydrator yet? This is another easy way to heat things up if you are

needing the warmth of cooked food.

>

> 4) Any ideas for a raw organic carob source?

 

www.goldminenaturalfood.com

>

> 5) " Conscious Eating " also refers to soaking flax seeds or grinding

> them.  I would think that soaking would be better (even sprouting as

> ideal), but they get so gelatinous that I find that grinding them dry

> in the coffee grinder is easiest.  Any thoughts on added benefits?

 

It depends on what you are using them for and sometimes what you like.

If you want the dry flour for a recipe you can grind them. You need to

do one or the other to break them down so you can digest them better.

Soaking will release the enzymes but for some recipes this would not

work. they never soaked them and then ground or ground and then

soaked.

>

> 6) Anyone tried Maca?  How much do you use?  Is it raw?

 

I use raw maca (www.rawfoods.com) It tastes a little like bee pollen,

slightly sweet. Good. A number of the chefs there were very positive

about it, especially for enhancing flavor in chocolate recipes.

>

> 7) Is tofu raw? 

Nope

>

>

> 8) Any bodybuilders on here?

Chuckle

>

> 9) Has anyone tried using a food thermometer to heat foods up to 100

> degrees?  I just bought one and am wondering if it will work.  I

> thought it might help with the grains.

 

Let me share a method for making warm soups. You need two metal bowls

that will nest. Heat water to boiling and put in larger bowl. In

second bowl put your soup mixture. Stir until it gets warm. (Can melt

coconut butter this way) If your soup is thick you can add a little hot

water to it. What you need to remember is that it is the internal temp

that can not reach 118 degrees, not the temp of the liquid you are

adding. I bought a wonderful tomato concentrate (raw, organic, etc.)

I use this as the base for soups. Also, you can order organic, raw miso

from SouthRivermiso.com. It makes a tasty base. They have several

varieties. The adzuki bean is particularly tasty. Some of the things I

add to my soups are avocado, sprouts, red, yellow, or orange pepper,

leek, dulse(not to miso), fennel. Use your imagination, or better yet

what is in the fridge.

 

Any of these can be ordered from the " store " at the Tree of Life

www.treeoflife.nu or 520 394 2520.

>

> I think that is it for now. Thanks for your patience and any feedback.

>

> Drake

 

Enjoy the journey. I went from SAD to Phase 2 raw last fall. Haven't

been hungry or craved anything in seven months, am losing weight and do

have more energy.

 

Tammy

>

>

>

>

 

[Guest guest]

Shari, I'll have to admit that I thought that at first, too, but then

I went back and read it again and realized what he was saying. I'd

hate to eat even raw bean sprouts after they'd been washed in soap and

subjected to all the things he was doing.

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " SV " <shavig wrote:

>

> " Drake was boiling, washing, and using soap on the

> hemp bags, not the food. I think... From what I gathered....... "

>

> LOL!!! I thought he was doing it to the seeds/beans!!

>

> Guess I'd better slow down while reading.

>

> Thanks for the clarification.

>

> Shari

[Guest guest]

Hi Shari and Jerushy -

 

yes - the boiling, etc was for the bags.

 

Thank you both for your replies!

 

rawfood , jerushy1944 <no_reply wrote:

>

> Hi, Shari! I think Drake was boiling, washing, and using soap on

the

> hemp bags, not the food. I think... From what I gathered, they

were

> getting yucky after he sprouted things using them.

>

> Tommie

> http://www.rawburchard.blogspot.com

>

> rawfood , " SV " <shavig@> wrote:

> >

> > Haven't much time but wanted to comment - if you need to boil,

wash

> or do whatever to anything you want to eat you're probably NOT

> supposed to be eating it!

> >

> > Heating for eating - keep your finger in it. When it's too hot

for

> your finger, you just killed all the enzymes.

> >

> > Shari

>