I found this video fascinating, hope you enjoy it. Any comments please post below.

An objection some people have to raw food is “According to Traditional Chinese Medicine (TCM), all raw food is cold and damp and will cause spleen chi deficiency”. Now there are various answers to that, but a friend of mine who is studying TCM has decided to do a study to find out if that is true or not. The study involves having a Chinese Doctor examine the tongue and pulse, two techniques used in TCM of a sample of raw food eaters compared to a sample of non-raw eaters

So yesterday, a Chinese Doctor looked at my tongue and checked my pulse. The way they check the pulse is not like a Western doctor would, they are not counting the beats per minute, they are looking at 30 (I think) different aspects. So the result was, tongue normal, pulse very slightly “slippery”. According to my friend doing the study, a “slippery pulse” could be an indicator of spleen chi deficiency, but with me it was minor and my tongue was normal, so  it seems I am ok. There is still another part of the study which is a questionnaire which will check if I have any other symptoms, I’ll let you know when I have the results of that.

When the study is complete this will hopefully give a better answer to the objection. (Apart from all the healthy people who have been following a raw food diet for many years!)

The following article was first published in the Summer 2010 issue of the Funky Raw magazine, but I decided it was quite important to also publish it here. It will also explain the use of a few new ingredients in my recipes.

On March 21st, I went to a conference which changed the way I eat in quite a major way. Don’t worry, I’m still eating mostly raw, but I’ve changed the makeup of my diet. The conference was called “Wise Traditions” and was organised by Philip Ridley (now a contributor to Funky Raw, see page 14) with the Weston A. Price Foundation.

Weston Price was a dentist who in the 1930s started noticing changes in peoples jaws and teeth and related degeneration in their health. He thought that this might have something to do with the changes in peoples diets, so he set off on a journey to find tribes of people who had not been influenced by western civilisation. He studied the health of these “primitive” people, found out what they were eating and took photos of their teeth and jaws. He published his findings in a book called “Nutrition and Physical Degeneration”. Now it’s at this point I have to admit that I haven’t yet read the book (although it is on my bookshelf ready to be read very soon), so my analysis is based on what the Weston Price Foundation says.

So, as we would expect, these tribes of people ate lots of raw food and lots of wild food, but some particularly interesting points he found were that all the tribes included at least some animal products in their diet, their diets had fat contents of between 30% and 80% of calories and they all ate a variety of fermented foods.

Now of course I’m not saying that this gives us an ideal diet, there are many factors to take into consideration – we don’t know what the lifespan of these people was, we don’t know how it affected their consciousness or anything else. But it might give us some clues as to how we should eat today.

In a bit more detail, these are the main characteristics of the diets of healthy traditional peoples:

• No refined or denatured foods: no white sugar or high fructose corn syrup, no white flour, no pasteurised, homogenised, skimmed or low fat milk, no refined or hydrogenated vegetable oils, no protein powders and no synthetic vitamins.
• All the traditional cultures consumed some animal foods. Generally the whole animal would be consumed including the muscle meat, organs, bones and fat.
• The diets contained 10 times the amount of vitamin A, D and K2 compared to the average American diet. These vitamins come from animal foods, and only if the animals are pasture fed (eating grass and outdoors).
• They all cooked some of their food but also all consumed a some of their animal foods raw.
• They all ate a variety of fermented foods – vegetables, fruits, drinks, dairy and/or meat.
• Generally seeds, grains and nuts were soaked and sprouted and sometimes fermented.
• Fat content varied from between 30 to 80 percent of calories, most of this was from saturated and monounsaturated fatty acids with only 4% coming from polyunsaturated oils. The omega 3 to omega 6 ratio was approximately equal.
• And all traditional diets contained some salt.

As you can see, some of these points tie in with the way most raw fooders eat, but of course some do not. I don’t want to tell you how to eat, and I don’t know enough yet to make any recommendations, but if you are not 100% happy with your current diet, maybe you will find some of this information useful.

Over the last year I’ve occasionally had some fish, because I’ve had strong cravings for it, and I tend to trust my cravings as my body requesting certain nutrients. I’ve found that a small amount of fish every month or so stopped the cravings and helped to keep my diet balanced. I now feel happy about this change and no longer think that it is “wrong” in some way.

Since this conference, I’ve also added cream, butter and kefir to my diet. While I was still living in London, I was getting Hurdlebrook raw cream from Notting Hill Gate farmers market. Kefir is a fermented food made with dairy milk – it’s similar to yoghurt but with improved health benefits and can be made at room temperature. It contains lots of beneficial pro-biotic bacteria. Holly wrote about Kefir in Funky Raw issue 3 so you can check it out if you have a copy, and she will be covering the topic again in the next issue of Funky Raw.

I was already eating a small amount of cheese made with unpasteurised milk, I’m now eating a bit more (and with less guilt that I may be eating something bad for me.)

Resources

The book: Nutrition and Physical Degeneration, by Weston A Price, published by Price Pottenger Nutrition

Weston Price Foundation: www.westonaprice.org

Kefir granules for making your own kefir (which can be used indefinitely, just keep adding milk) can be purchased from www.foodforconsciousness.co.uk

Hurdlebrook – raw milk and raw cream from Guernsey Cows. www.hurdlebrook.co.uk 01458 223229 Available from the following places:

London Farmers Markets: Notting Hill every Saturday, Marylebone and Islington markets on the first and third Sunday of the month. (lfm.org.uk for Farmers Markets).

Chegworth Valley Farm Shop, 221 Kensington Church Street, Notting Hill, London

Shops in Somerset – call 01458 223229 to find out where.

La Fromagerie – also sells raw cheese and raw butter. 2-6 Moxon Street, Marlybone, London lafromagerie.co.uk

Alham Wood – pasture fed raw buffalo milk and cheese. www.buffalo-organics.co.uk 01749 880221. They have stalls at most London farmers markets see lfm.org.uk

It’s that time of year again – new years resolutions, attempt to eat more  healthily, loose a  bit of weight… here are 5 ideas for you:

1. Eat more fresh fruit and vegetables. Fruit and veg should be the cornerstone of any healthy diet. Try having some fruit for breakfast and/or a salad with your dinner.
2. Get some exercise outdoors every day. It doesn’t have to be too much, but try and do a little every day – a walk in the park, cycle to the shop, etc.
3. Replace junk food snacks with healthy snacks. Fresh fruit or dried fruit and nuts can make great snacks. Replace unhealthy chocolate with healthy raw chocolate.
4. Grow your own sprouts. Sprouts are highly nutritious, full of enzymes and are easy to grow in your kitchen. Some good seeds, beans and grains to try: sunflower seeds, rye, mung beans.
5. Learn how to make tasty healthy food. Get yourself a good raw recipe book, or go on a course. If you know how to make delicious food which is healthy, you are more likely to be able to stick to a healthy diet.

On Jan 10th, Jolita and myself are running an introductory raw food workshop. We’ll teach you how to make lots of healthy raw foods, including a raw lasagne and raw curry, along with healthy cakes and chocolate. A small group size allows time for your questions.

I found the following videos very interesting:

Edit March 2026: Unfortunately these videos are no longer on Youtube

As you may already know, I follow a non-vegan raw diet. I regularly include a small piece of cheese made from unpasteurised goat or sheep milk in my diet and more recently I’ve started to include a very small amount of fish, this is tending to be once every couple of months. The reason I do this is that it seems to cover any nutritional deficiencies in my diet. I believe that cravings are a sign of nutritional deficiencies and when I eat a small amount of animal produce I no longer get any cravings.

No animals in the wild are vegan – even cows eat insects along with the grass they consume and our closest relatives in the animal kingdom, Bonobos, eat insects and occasionally small mammals. I actually think eating insects would be a lot more natural for us but this is difficult when living in the city but when I’m living in a situation closer to nature then I plan to try and replace the animal produce I currently eat with insects.