Raw foods praised for health benefits

By BETTY SMITH

Diners picked out their lunch from a colorful array of foods spread along a buffet table, then sat down to eat.

They praised not only the quality of the food, but the ability of the people who had prepared it.

You couldn’t exactly call the preparers “cooks,” because everything on the menu was raw. The luncheon was part of a presentation on raw foods during the monthly “Books Sandwiched In” program at Tahlequah Public Library.

George Kilmer, who has studied, eaten and promoted raw foods for years, said including more raw food in the diet can result in better health.

“I feel there’s a big connection between what we eat and the health we enjoy - or not,” he said.

Kilmer said statistics show a high incidence of diabetes and heart disease in Oklahoma. People in the United States and most western countries eat too much protein, and Kilmer considers a high-protein diet a culprit contributing to these diseases.

He displayed a book containing the results of a 27-year study in China, where liver cancer is largely unknown, except among wealthier people who could afford to include more protein in their diets.

Another book touted the benefits of greens, such as kale and spinach. Kilmer said they contain as much protein as breast milk, and if that amount of protein is good enough for a rapidly growing baby, it should be good enough for adults as well.

Kilmer also believes in eating organic foods.

“Before World War II, there wasn’t any distinction. Most people grew their own food organically,” he said.

Chemicals in pesticides and fertilizer destroy the microorganisms that otherwise would flourish in the top 2 inches of soil.

He promotes eating local and fresh produce when possible. Some people contract with farmers for produce. In a bad crop year, they don’t get as much, but when there is an abundance, the farmer and consumer prosper.

People also should encourage the produce managers in their grocery stores to stock more organic fruits and vegetables, he said.

“It’s not only the health of our bodies, but the health of the planet that’s at stake,” he said.

Among the benefits of raw foods is that they contain their natural enzymes. Cooking destroys these enzymes.

“They’re little proteins, and proteins are heat sensitive,” he said.

Raw foods also contain trace elements and vital nutrients that could be lost with cooking.

He said nutritionists recommend people eat between five and nine servings of fruits and vegetables daily, but the average Oklahoman probably eats only about 2-1/2.

“You can incorporate food looking great and tasting great, yet not needing to be cooked,” he said.

The buffet line began with a gigantic tossed salad of mixed greens, accompanied by a tahini dressing. The line proceeded to a variety of vegetables and dip, a carrot salad, a walnut pate served on lettuce leaves, a marinated salad of mushrooms and broccoli, and cole slaw.

This wasn’t the cole slaw to be found at most local restaurants. It contained no mayonnaise, but did have an apple in it, plus a touch of cinnamon.

Dessert consisted of fruit - apples, pineapple and strawberries - with a drizzle of chocolate.

Yes, people on a raw fruit diet can have chocolate, provided they use raw chocolate rather than the traditional Hershey bar. Kilmer concocted a chocolate sauce including raw chocolate, coconut milk and macadamia nuts in his blender.

Raven Ezri-iel displayed a jar containing a clear fluid made from water and fermented fenugreek sprouts. It’s a pro-biotic, as opposed to an antibiotic, and is intended to promote the growth of more helpful bacteria in the digestive system.

“I have about one-half of a cup of this every morning in my power shake smoothie,” she said

At her invitation, several of the diners tried a small cup of it, some reluctantly at first. They expressed some surprise at its mild, nutty flavor.

She also had a tray of sunflower seed sprouts grown in soi.

Kilmer said they have a high nutritional value.

“It’s one of the tastier ones, one of my favorites,” he said.

And, he pointed out, many sprouts don’t need soil and can be grown with just a little water in a container.

“Do you have to quit eating all the bad stuff and just eat raw stuff?” Randolph Friend inquired.

Kilmer recommended a transition by including one course of raw food in a meal, then expanding. People can use the equipment they have, without purchasing anything special unless they want to.

“The whole idea is just to get people to taste the food,” he said.

Laura Cole, munching a slice of raw sweet potato, was enjoying the lunch and the presentation.

“You know, when you want to munch on something, it’s good to have this around rather than potato chips,” she said.

She doesn’t usually get to come to the library presentations, but made a special point of attending this one. She’s interested in natural, fresh and healthy food.

This winter, she grew greens at her home, using a cold frame.

“I had this old window, and I just stuck it over some cement blocks in my raised bed,” she said.

As Kilmer’s next project, he hopes to organize a local farmers’ market. He doesn’t expect it to materialize this year, but hopes to see a place where local growers and local consumers can interact – in the interests of good food and health – next summer.

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