Wild Oats Market won third place in last year’s nation-wide “Our Co-op Rocks” video contest. What will our videographers do this spring to top last year’s winning entry? Check out our trailer here, brought to you by Produce Guy/aka/Producer Guy Jared Jolin. We’ll keep you posted on the progress of our video. And we’ll definitely let you know when it’s time to vote!
Do you spend a lot on heat and still feel cold? On Tuesday, February 12 from 1:30-2:30 pm, Cynthia Grippaldi from the Center for EcoTechnology in Pittsfield will host an informal talk in the Wild Oats cafe, on how to reduce heating bills and still stay warm and comfortable. She will discuss basic building science and share various ways to make your home more energy efficient including insulation, air sealing, and alternatives to window replacement. She will also go over financial incentives available to achieve these goals. The workshop is free and open to all. Please bring your questions as the workshop will allow time for Q&A and sharing. Also, bring along your electric bill and sign up for New England Green Start!
Join us for a class on raw foods on Saturday, January 19, from 10-11 am. This class will introduce participants to a raw food diet through instruction, recipes and samples. Instructor Louise Binette has followed a raw foods diet since the 1980s, and came to the diet as a result of health challenges. Cost: $5. For more information or to sign up for the class, please email firstname.lastname@example.org.
See below for more information on this class, and download a pdf on the raw food diet:
Following a Raw Food Diet
An Introduction to Plant-Based & Live Nutrition
With Louise Binette, MA, R-DMT
A raw food diet is based on the premise that the most healthful foods for the body are uncooked. Although most food is consumed raw, heating food is acceptable as long as the temperature stays below 104-118 degrees Fahrenheit (raw foodists differ slightly in what the temperature cutoff should be). Cooking is thought to denature the enzymes present in food. According to raw foodists, enzymes are the life force of a food, helping us digest food and absorb nutrients. Over time, a lack of enzymes from food is thought to lead to digestive problems, nutrient deficiency, accelerated aging, weight gain and other ailments.
Cooking food can diminish its nutritional value. For example, the cancer-fighting compounds in broccoli, sulforaphanes, are greatly reduced when broccoli is cooked. Certain vitamins, such as vitamin C and folate, are destroyed by heat.
Healing Properties of Raw Food
According to raw foodists, there are two basic reasons why raw food heals. One is the live enzymes. Our bodies have metabolic enzymes that keep us young, and digestive enzymes that are found in raw real foods. When we kill the natural digestive enzymes by cooking, our metabolic enzymes that are healing us and keeping our skin healthful have to stop what they are doing and work on digestion. The other issue is the acid/alkaline balance, ie, the Ph level in our bodies. If we have a highly acidic body, that’s where disease and illness will set in. Too much acidity comes from stress, pollution, coffee, meat, sodas, white flour, etc. When the body gets too acidic, it wants to save us. It will take all our extra acids and store them in fat. The acids also go to our bones and teeth and try to draw out minerals.
People follow a raw food diet in different ways. Most people who follow a raw food diet are vegan. Some consume raw animal products, such as raw milk, cheese made from raw milk, sashimi, ceviche (raw fish), or carpaccio (raw meat). Some people eat only raw foods, while others include cooked food for variety and convenience. The percentage of raw food is usually 70% or more of the diet.
Hundreds of studies lead to the same conclusion: The healthiest diet on the planet is a plant-based diet. The more we can incorporate plant-based nutrition into our diets, the healthier we can hope to be. This class is for everyone, from omnivores who want to cut back on the amount of meat they eat to vegans looking to choose the healthiest plant foods.
About the Instructor
Louise Binette, the instructor for this class, was introduced to holistic nutrition as a young child. Visits to her uncle’s organic farm early on left an indelible impression and led Louise to study and apply a variety of holistic nutrition and healing approaches to her personal and professional life. In the 1980s, while experiencing difficult health challenges, Louise was introduced to raw food nutrition, which helped restore her health. Since that time she has pursued this healthy lifestyle, adding constantly to her knowledge and to her collection of delicious raw food recipes. Her passion for enjoying life more through better nutrition is contagious, and she has inspired many others to incorporate the principles of plant-based and live nutrition into their lives. As a counselor and psychotherapist, she approaches each individual with gentleness, respect and understanding.
Saturday, January 19, 11 am-3 pm. Stop in for a taste of these scrumptious European-style cookies, made in small batches in Lee, MA by Klara Sotonova, a young emigrant from Czechoslovakia, and based on the rich recipes handed down to her by her grandmother. A delightful treat after a day on the slopes, and on sale at Wild Oats Market throughout the month of January!
This short article by Eve Adamson takes an upbeat approach to New Year’s resolutions. Happy New Year from Wild Oats Market!