2003.11.12 They're all eating it raw

Written by David Green.

By DAVID GREEN

WHEN I was kid, a popular epithet to yell at someone was this: Eat it raw! I know it wasn’t a good thing to say, but to this day I don’t know what it actually means to eat it raw. If I knew, I’m sure I wouldn’t be writing about it here, so I’ll just plow forth in ignorance. I thought about the phrase after I hesitated to hit delete as I went through e-mail recently.

The subject of the letter was “Something new for Thanksgiving: raw food.” Incorporating a new trend into the holiday meal can be an exciting way to eat your vegetables.

The e-mail didn’t offer a lot of details, so I headed to Google for more information. Some of you won’t know this Google business. It’s an internet search engine. You type in a word or phrase and Google searches the internet for mentions of your inquiry. It’s become so popular that it’s a new verb: to Google something.

I quickly discovered that eating raw foods is a big deal. Within a quarter of a second, Google had found 2.79 million references. That’s a lot of vegetables, nuts and seeds.

Here’s some of the theory behind it. I’m not vouching for any of this. I’m just reading and passing it on. It could be a bunch of wacky pseudo-science for all I know.

The body has three kinds of enzymes: digestive, food and metabolic. If you eat cooked food, the enzymes in the food are destroyed and the body has to use its own, finite supply of digestive enzymes to break down the food for use by the body. Once those run out, the body turns to its metabolic enzymes. That’s the beginning of the end. When those enzymes run thin, the aging process begins. The deterioration is underway.

I’m back now. I had to run into the kitchen to get an apple.

THE RAW foodists set a heating limit of 115° in order to maintain the raw status. That means you shouldn’t look forward to a hot bowl of anything during the cold winter. Sometimes the plates are warmed first and the cooler creation is placed on top. This helps with the wafting of the odors, which everybody knows is an important part of eating.

There’s a chef in Miami who “cooks” a specialty known as Elephant Garlic in Vapors. He cuts the garlic into thin shavings and sprinkles them with truffle oil. They’re placed on a sheet of plastic and suspended over 100° water for six hours. An apple is fast food. “Roasted” garlic is not.

The raw food people don’t want the uninitiated to think they’re just eating salad all day long. That’s far from the truth. They have pizza (although the crust might be made of sprouted buckwheat), tacos (a purple cabbage leaf serves as a tortilla) and pie (with a crust made of walnut, almonds and dates).

No-Pasta Marinara uses angel-hair zucchini. Grain is sprouted and eaten rather than ground into flour. Sweet potato soup includes a sweet potato, red onion, garlic, an apple and spices. The potato is soaked overnight and then everything is blended. The morning oatmeal is soaked overnight rather than cooked. “Mashed potatoes” are created from cauliflower, walnuts and spices.

I found an interesting comment about the mental stability of raw food eaters. Actually it was about the lack of stability. Apparently the diet can produce mental changes in some eaters.

There’s a lot of garlic in raw food recipes and that’s not always good news. Eating raw garlic isn’t the easiest thing to do for many people, nor is it easy for those around them. But take heart, I found the solution to that problem. Allow me to quote: “You can eat it raw but if you don’t want garlic breath, place a peeled clove up your anus. Your body will naturally absorb the clove and you will not have garlic breath.”

Maybe this solves the mystery of that high school taunt. Perhaps this is the way to “eat it raw.”

    – Nov. 12, 2003 
  • Play Practice
    DRAMA—Fayette schools, in conjunction with the Opera House Theater program, will present two plays Friday night at the Fayette Opera House. From the left is Autumn Black, Wyatt Mitchell, Elizabeth Myers, Jonah Perdue, Sam Myers (in the back) and Lauren Dale. Other cast members are Brynn Balmer, Mason Maginn, Ashtyn Dominique, Stephanie Munguia and Sierra Munguia. Jason Stuckey serves as the technician and Trinity Leady is the backstage manager. The plays will be performed during the day Friday for students and for the public at 7 p.m. Friday.
  • Front.F.school
    PROGRESS continues on the agriculture classroom addition at Fayette High School. The project will add 2,900 square feet of space and include an overhead door that would allow equipment to be driven inside. The building should be ready for the start of school in August. Work on ball fields and a running track is also underway.
  • Front.rover
    CLEARING THE WAY—Road crossings in the area on the construction route of the Rover natural gas pipeline are marked with poles and flags as preliminary work nears. Ditches and field entry points are covered with thick planks in many areas to support equipment for tree clearing operations. Actual pipeline construction is progressing across Ohio toward a collecting station near Defiance. That segment of the project is expected to wrap up in July. The 42-inch line through Michigan and into Ontario is scheduled for completion in November. The line is projected to transport 3.25 billion cubic feet of natural gas every day.
  • Front.geese
    ON THE MOVE—Six goslings head out on manuevers with their parents in an area lake. Baby waterfowl are showing up in lakes and ponds throughout the area.
  • Accident
    FAYETTE resident Patricia Stambaugh, 64, was declared dead on the scene of a single-vehicle accident Friday morning south of Morenci. Rescue units were called around 9 a.m., but as of Tuesday, law enforcement officers had not yet determined the time of the accident. According to Ohio State Highway Patrol, Stambaugh was driving west on U.S. 20 when her Chevrolet Malibu traveled off the north side of the road and down a steep embankment, coming to rest in Bean Creek (Tiffin River).
  • Front.teacher Leading
    PRESCHOOL MUSIC—Fayette band director Jeffrey Dunford spends the last half hour of the day leading the full-day preschool class in musical activities. Additional photos are on page 7 of this week’s Observer.
  • Front.poles
    MOVING EAST—Utility workers continue their slow progress east along U.S. 20 south of Morenci. New electrical poles are put in place before wiring is moved into place.
  • Face Paint
    FUN NIGHT FUN—Savanna Miles sits patiently while Abbie White works on a face paint design Friday during the Morenci PTO Fun Night. Gracie Snead watches the progress after having spent time in the chair. Abbie was one of several volunteer painters, each creating their own unique look. Additional photos are on the back page of this week’s Observer.

Weekly newspaper serving SE Michigan and NW Ohio - State Line Observer ©2006-2017