Saturday, April 12, 2008. My son’s fifth birthday party. Lots of food that I used to eat regularly — and stuff that, at least in my mind, still tastes good.
I was joking around on Roger Haeske’s raw foods forum the other day that I was going to eat one tiny crumb from my son’s birthday cake “just because”. So I did.
Really, it was just a tiny little crumb. It would have had trouble covering the head of a straight pin, it was so tiny. So I took it and popped it in my mouth… and here’s what happened next.
For a brief, fleeting instant, I tasted chocolate — but just for the briefest period of time. After that all-too-brief moment had passed, I tasted a very strong chemical taste. EXTREMELY strong! And that was followed by a sensation like somebody had taken melted plastic and poured it over my tongue.
All that from a cake crumb too tiny for an ant to bother with.
Yes, all that stuff still looks and smells good (like I talked about in a recent post). However, it looks as if even TASTE for that kind of food is going away. Although I think I could soon get used to it again, if it currently tastes like that on my tongue, what does that kind of food do to my body?
We really do need to get past the sensory experience of food and focus on the impact it has on our bodies. In my case, in the brief month that I’ve been eating all raw foods, I’ve dropped tons of weight (OK, maybe not “tons”! — but a lot), seen lots of places that used to be thin get thin again (like ankles and feet), have a few young-er-ish women looking at me again… I actually think that I’m sleeping more at this time, but I think that some of that is simply due to the fact that my body is busy repairing almost 50 years of abuse. I suspect that this will eventually pass, too. So overall, I’m convinced that this style of eating is a huge improvement for my body.
On a brighter note, I discovered a wonderful smoothie mix yesterday: four bananas, eight ounces of strawberries, eight ounces of cherries, and six ounces of blueberries. The blueberries were what sent this one over the top (I tasted it before I added the blueberries)! Granted, everything but the bananas was frozen. It’s hard to get those things fresh this time of year, with the exception of the strawberries — but even then, the frozen are half the price of the fresh and have a better taste. So while some nutrition may be lost in the freezing process, at least the frozen fruit I purchase is “individually quick frozen”. While I’m not sure if this involves any kind of cooking or applying heat, I know that the taste is “right” (no plastic taste!) and I’m doing well with it.
If anybody knows what “individually quick frozen” involves, could you leave a comment? I fixed the problem that was causing comments to not display… Thanks!
Smacznego,
Tom
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Hello,
I hope it is not too late to comment on your post. I have just stumbled over your blog, and have been reading “backwards” through your posts. I am toying with the idea of going raw, but want to wait a bit until I am better informed, and summer is here so it will be cheaper. Anyway, I work in the Food Industry, and IQF means they harvest the berries at their ripest, and after washing etc they go onto a conveyor belt, spread out so they are separate, and then go into a chamber where they are sprayed with a very cold liquid, sometimes liquid nitrogen, at -20 degrees or so, so the berries freeze instantly and don’t suffer any celular damage. Nitrogen is an inert gas, so I doubt it is interfering with your healing, but would switch to fresh when they start to be available (British strawberries are in season now!)
Anyway I found this online. I hope it helps! http://www.encyclopedia.com/doc/1O39-quickfreezing.html
[Many thanks for your comment! I apologize for the delay in approving it; it ended up in the spam queue. Glad I checked! -- Tom]
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