Doesn’t that look yummy!?   It’s from one of the recipes in our book, “Transitioning to Living Cuisine” and it’s made with Coconut Cream!  I have been recommending a Coconut Cream to all of you for many years.  I have recently been informed that the Coconut Cream that I was told was processed under 118 degrees Fahrenheit, is actually now processed at 176 degrees Fahrenheit.

Following is the email I received from Becky:

This is Becky’s original message to Tropical Traditions:

 About your Coconut Cream Concentrate and Coconut Flakes.
 Are they raw, meaning not heated above about 105 degrees F?
 
 Thanks,

Becky

The Response from Tropical Traditions:

 Hi Becky,
 
 Thank you for contacting Tropical Traditions! No. Tropical Traditions dried coconut products, which presently include our coconut flakes, shredded coconut, coconut cream concentrate, and coconut flour, are all manufactured by well-established companies in the Philippines that have been producing dried coconut products for many years under industry standard operating procedures, and are also certified organic according to USDA standards. The dried coconut is heated to appropriate temperatures to insure no contamination occurs that is common to coconut products in the tropics.
 
 We have become very concerned that there are some companies in the US claiming to sell “raw” dried coconut from the Philippines that has not been treated by heat. This is not the industry standard way of producing dried coconut in the Philippines, as is very well documented.
 
 Raw, unprocessed coconut supports the growth of salmonellae as well as that of other enteric bacteria, salmonellae being particularly resistant to subsequent desiccation. Original contamination is not due to carriers or to polluted water supplies, but to contact with bacteria-containing soils followed by dispersion via infected coconut milk and shells. Pasteurization of raw coconut meat in a water bath at 80 C (176 F) for 8 to 10 min effectively killed such bacteria, did not injure the product, and provided a prophylactic method now widely used by the coconut industry.
 
 You may read more about it at: http://www.tropicaltraditions.com/raw_dried_coconut.htm You may also find more information about our products at: http://www.tropicaltraditions.com/faq.htm
 
 If you have any other questions, please feel free to contact us. Have a great day!
 
 Sincerely,
 
 Kay
 Customer Service
 Tropical Traditions

Becky’s email to me:

Hi Rene,
 
I noticed in one of your videos (I’m a subscriber to your YouTube channel) and on your website, you recommend Coconut Cream Concentrate from Tropical Traditions. I buy my coconut oil from them. I sent them an email asking if their Coconut Cream Concentrate was raw. Below is their answer. It is NOT raw; instead, it is heated to 176 F.
 
Do you think it still has some benefit?
 
Thank you,
Becky Kirby

My response to Becky:

Hi Becky,

Thank you so much for passing on this valuable information! When I talked with them 4-5 years ago they assured me the coconut cream concentrate was not heated above 118 degrees.  I will include this information in my blog post!  Thanks for sharing!

I still believe it is a good alterative for those that are transitioning to living foods and can not find Thai coconuts in their area or for those that want the convenience of the coconut cream concentrate and would otherwise revert to unhealthy baked alternatives.  It’s sort of like using maple syrup, it’s definitely a “cooked” product (boiled for several hours), but it’s still a good alternative to processed sugars and artificial sweeteners!  It’s always best to use the foods closest to how they are found in nature, but not everyone’s willing to take the time! 

Thank you again for sharing this important info!

Rene

–

Since receiving this information I found a Company in Patagonia AZ that process their coconut cream under 110 degrees Fahrenheit.

This is the information that I found from Cocopura Coconut Créme at Vivapure.

I have not personally tried this Coconut Créme yet, but I have been told by many people that it is a good one.  I spoke with Erika at Vivapure and she stated that their coconut cream was Certified Organic from Mexico and is not heated above 110 degrees

Here is the information from their website at http://vivapura.net/

 A Stone-ground, Whole Food, Delightfully Delicious Indulgence!

Our passion for coconut has ignited, and a proprietary delicacy has been born - Cocopura Coconut Créme .  Adored by raw food enthusiasts and gourmet chefs alike, this creamy, low-glycemic yumminess is something you will adore. Coconut Créme is a healthy whole food, as well as a raw “comfort food,” that really satisfies the craving for rich sweet flavors. Use it as a raw-vegan base in creamy soups, desserts, chai tea and smoothies - or eat it right from the jar! It simply melts in your mouth with a heavenly flavor.

Unlike any other coconut “butters” or “creams,” Cocopura Coconut Créme is low-temperature, stone-ground from raw, organic Coconut Flakes. Never any extra sweeteners or fillers. This low-glycemic decadence is a great source of essential amino acids, dietary fiber, protein, vitamins and minerals - a highly nutritious whole food.

Why Stone-Ground?
Coconut “creme” and coconut “butters” on the market masticate (tear) the food with industrial metal blades in order to make it smooth. Most raw-food aficionados and health gurus recognize that ripping food with metal de-vitalizes it and diminishes the life force frequency of the food. 

The life-giving subtle energy (life force) of food is a newly understood principle, and one that we at Vivapura honor and uphold.  In our efforts to fully honor the bountiful energetic blessing of the Earth, in the form of food, and to fully support the health and wellbeing of our customers, we stone-grind our Coconut Crémes (and nut & seed butters) at low temperatures.  Stone-grinding literally presses the food against itself and the large black granite grinding wheels. This is a far superior way to create a smooth creamy texture and preserve the delicate life-force.

Gabriel Cousens, M.D., Founder of the Tree of Life Rejuvenation Center, a premier raw food education and research center, preforms testing to evaluate the life force energy of each of our foods.  Dr. Cousens has found that when Vivapura stone-grinds a food, the energetic frequency actually goes up. This is something we can’t quite explain.  Perhaps it is that the stone-grinding is close to the natural action of teeth, and the life force gets activated so that it can contribute itself to the consumer. Although the Mystery is yet to be solved, the vital energy can be experienced in every jar!

Why Coconut Cremés are Often Sold Out . . .
Because we make them fresh. When you receive our Coconut Cremé, it is often shipped the day its made.  And people love them, so we just can’t seem to keep them around.  In honor of our valued customers who just love Coconut Cremé, we are increasing our production capacity so that we can make sure you have all the Cremé that you love.

I hope the above information was helpful to you.

Please leave your comments below and be sure to send any other questions to rene.oswald@att.net or print them below.

Hi Rene,

I’ve been eating lots of spouted wheat berries in so many recipes.  I use them in crackers, cookies, burgers, as a breakfast cereal—tossed with raisins and bananas or other fruits or just tossed into a salad.  I notice that you don’t use many grains in your TLC program.  Is there a problem with eating wheat berries?  They are so easy to sprout in a jar, so I sprout them every day.

Marcy from Ontario

Hi Marcy,

Thanks for the great question!

I too loved sprouted grains when I first started on this path.  It was exciting for me when I started eating foods in their natural state and noticing the major improvements I was having in my health.  Suddenly I noticed I was really tasting the essence of food for the first time.  After eating healthier and becoming more in tune with my body, I become more aware of the negative effects some of the foods had on me.  I noticed I was very sluggish after eating a meal that contained grains, often feeling bloated and congested with a headache.  After eliminating and reintroducing grains I found they were the problem.  Since most people do better with less grains in their diets I chose not to use grains in the “Transitioning to Living Cuisine” (TLC) Program.  However, it’s great if they are working for you and you are getting positive results.  We are all different and we need to do what works best for each of us.

I once read that in nature, only animals with a gizzard consume grains, which makes more sense that they are not a natural part of our diet and why so many people have trouble digesting them.  However, if we soak and sprout them, like you have been doing, we can break them down with our teeth and they are much easier to digest.  

Another important factor is to alternate your grains.  Many people develop allergies to foods that are over-consumed.   This is seen in the US, where wheat is the most highly consumed grain and there is a direct correlation in the increased incidence of wheat allergies here.  Great alternatives to wheat are quinoa, millet, buckwheat groats, brown rice, oat groats, amaranth, barley, corn, kamut, rye and spelt, .  Check out my “Resource” page at www.reneoswald.com for links to companies that sell these grains if you have trouble finding them in your area.  You can also find information about sprouting grains on page 214 of the “Transitioning to Living Cuisine” (TLC) Book.

For those that eat cooked foods, it’s best to dehydrate the sprouted grains before grinding them into flour.  It seems like a tedious process, but I think you’ll see positive health changes for your efforts.  The majority of the grains eaten in the US have been ground into flour and highly processed, removing all the valuable parts, like the wheat germ and the bran and replaced with chemical additives.  There are a few reputable companies that sprout their grains and use minimal processing that I recommend for those eating cooked foods.  http://www.foodforlife.com/ and

http://www.alvaradostreetbakery.com/

It’s important to listen to your body and eat the foods that work best for you.  The cleaner your system becomes, the easier it is to listen to the cues it give you.

Further reading on this subject:  “The No-Grain Diet” by Dr. Joseph Mercola and “Grain Damage” by Douglas Graham

Post your great comments and questions here or email them to me at rene.oswald@att.com  I love hearing from all of you!

Hello Rene,

       I have enjoyed viewing your videos and am curious if any of your raw food creations and smoothies are suitable for the Type 2 diabetic? I have been watching closely my diet for many years and have arrived at the place where types of foods and there preparation seem to be my last chance at good control of my blood sugar. I started looking at your videos to see how you used the Vita-Mix Blender and then became very interested in a raw food diet. I use very little meat in my diet now and could easily remove it entirely. I hope you may have some suggestions because I love fruit and vegetables but know that most fruits are too high in natural sugar. I am also looking into Dragon Fruit and Dried Dragon

Fruit. Do you know about it’s use in salads or smoothies.

Thank you,

Robbay

Hi Robbay,

I’m sorry to hear that you have diabetes, but am excited to hear your interest in this lifestyle.  I’ve seen many diabetics decrease or stop needing insulin shots completely after adding delicious living foods to their diet.  I know many people will benefit from your question.  Thanks for asking!

Fruits are a valuable food for all of us, including diabetics.  They are high in vitamins, phytochemicals, and fiber.  The fiber allows the fruit to breakdown in our bodies at the perfect speed.  When fruits are juiced and the fiber is removed from the fruit it changes the way the fruit is metabolized in our bodies.  This faster assimilation can cause the blood sugar to rise too quickly, therefore diabetics should refrain from drinking fruit juices.  That’s where the Vita-Mix becomes an essential part of the diabetic’s kitchen.  When making fruit smoothies, the entire fruit, including the fiber is present.  In it’s “whole” form, it is a very acceptable part of the diet.  Adding greens to your fruit to make a “green smoothie” helps to slow the absorbtion of the fructose and decrease the chances of blood sugar elevations.  The only precaution that diabetics need to take when eating fruits are to eat those that have a low glycemic index.  The Glycemic Index measures how fast the food is converted to glucose.  Those fruits that score a Glycemic Index below 55 are the best ones for diabetics. 

Here are some examples of the Glycemic Index in specific fruits:

Food                                                         Glycemic Index Value

Low Glycemic Index food for diabetics are less than 55
Foods with GI index between 55 and 70 are consider intermediate
High Glycemic Index food have a glycemic index above 70

You can see by this list, there are plenty of fruits that diabetics can eat. 

This is just a chart of the fruits, however most of the other foods that I use in the recipes in our “Transitioning to Living Cuisine” book are low glycemic,  such as  Nuts—GI of 15-30, Tomatoes—GI of 15 and Green Leafy Vegetables with a GI of 0-15.

Interesting that you asked about dragon fruit, also know as pitaya fruit.  There have been health claims that dragon fruit helps to control glucose blood sugar levels in type 2 diabetes and some with type 1 diabetes.  Dragon fruit is also high in dietary fiber and Vitamin C.   I normally recommend fresh fruit rather than dried fruit, but since it’s often hard to find the fresh fruit, you may have to purchase the  dried variety.  Another benefit of eating dried dragon fruit is that the dried fruit has about 10x more Vitamin C than the fresh fruit.  Fresh dragon fruit or dried dragon fruit both are great additions to a healthy diet.  Fresh dragon fruit is best eaten by cutting the fruit in half and scooping the flesh out. They are a wonderful addition to smoothies, or just eaten by themselves or in a fruit salad.

It is also important to pay attention to the way you combine your foods.  Fruits should always be eaten alone or only with greens or celery.  Fruit should never be combined with fat, this includes avocado, coconut, olive oil, nuts and seeds, etc.  Not only does this slow the assimilation of the sugars from the fruit, which is harmful to diabetics, it also causes unnatural fermentation, often causing a candida albicans overgrowth, which is the origin to many negative health issues. 

Remember, everyone is different in how they assimilate fruit.  This also changes as your body becomes healthier.  You should monitor your blood sugar level to determine when it is the best time of day for you to eat fruit.  The majority of the people that I have worked with find the morning hours to be the best time to consume fruit.  They then eat the vegetable, nut and seed dishes for lunch and dinner.  This allows for proper food combining, without having to think much about it.  If you do east fruit at a meal when you will also be eating vegetables/fat in your food, it’s best to eat the fruit first, about 15-30 minutes before you eat the rest of the meal.

Enjoy the journey!

Some of you have asked why I use buckwheat groats in so many of my recipes in the “Transitioning to Living Cuisine” book.  Others have had trouble finding them.  Following are some of the benefits of including buckwheat groats in your diet and some places to purchase them.

·         Buckwheat groats contain all eight essential amino acids and are therefore a complete plant-based protein source.

·         They are high in calcium, iron, phosphorus and potassium and B vitamins.

·         They are low glycemic, low in fat and high in fiber, making them a very healthy food and extremely beneficial to diabetics.

·         They contain Rutin, which helps lower cholesterol levels.

·         They are much less expensive than the nuts used in many raw food recipes

Many people who are newly diagnosed with Celiac are nervous about consuming buckwheat groats because their name has the dreaded “wheat” in it.  Buckwheat is not a form of wheat. It is not even a grain!  It is a seed from the rhubarb and dockweed families. It is gluten free, but it is still very important to talk with the manufacturer before purchasing as it is often processed in the same machinery as the wheat products.

Here are some sources for Buckwheat groats (they are often listed under “grains”, however they are a seed)

Sun Organic Farm at http://www.sunorganic.com/

Jaffe Brothers at http://www.organicfruitsandnuts.com/

Handy Pantry Sprouting at http://www.handypantry.com/page/1178388

For other “hard to find” items, please check my “Resources” page on my website at www.reneoswald.com and let me know if there’s anything else you are having trouble finding that you don’t find listed there.  Keep sending your great questions and check the website often at www.reneoswald.com for updates! 

I’ve been on the Living Foods Lifestyle for over a year now and I’m feeling fantastic.  I’m off all my prescription medications.  My cholesterol is 150, my blood pressure is 140/70, I’m happy, no more depression, no more PMS and I lost 80 lbs.  I haven’t been this size since I was 16 years old!  The problem is I try to tell my family members and friends that they could have perfect health too, if they would just eat this way, no one will listen.  What can I do to convince family and friends to try this lifestyle?

Thanks so much,

Teresa in WA

      Remember what Margaret Mead said, “It’s easier to change a man’s religion than to change his diet”. 

      It can be very frustrating when you regain your health and try to get your family and friends to listen.  Prior conversations have always been based on lack of health, current medications and excess weight.  They seem to loose interest in people they can no longer commiserate with.

      I think our first step is to find out if they are happy with their current level of health.  When your sister tells you she loves her new electric wheelchair and is grateful for the 26 different prescription drugs she is on, she may not be ready to hear you.

      Being a positive example is all we can offer her.  Remember, you are planting seeds every time you are with her.  She sees your happiness, weight loss and your light-weight purse without multiple bottles of prescription drugs and just may start asking questions.  Just remember they have to be the ones to initiate the conversation.  That is often the hardest part.  As you continue on this path, you will acquire valuable information.  It is human nature that you will want to share it with others to help alleviate their suffering.  If you want to share your knowledge with those that are interested start giving lectures at community centers, libraries, health food stores, any place you can find people that are interested in hearing more about this lifestyle.  You’d be surprised how many people are ready to take control of their health and are hungry to get as much information as possible.

Question of the week:

My question is about the so-called “toxic ‘ things found in raw  leafy green veggies, like the oxalic acid in spinach.  How much is too much of this stuff to eat?  I’m feeling well and the drinks are tasty.   Thanks for the help.

Hi Terry,

There are small amounts of natural toxins, called alkaloids, on all greens.  However, each green contains a different alkaloid, so generally, if you eat a variety of greens you won’t have any problems.   Some scientists believe that these alkaloids are there to prevent us from eating the entire crop , so that there will always be more for future generations.

You will find out, naturally, how much is safe to consume.  When you eat a green in moderation it tastes great, but when you’ve had enough, your body will tell you by the taste.  It generally starts to taste bitter, can cause nausea or you may notice your mouth becomes very dry.  This bitter reaction is very obvious to most people when they eat the stronger greens, like chard, collards, arugula and dandelion. 

Sunflower greens and spinach taste very mild to most people until their body has had enough, then they tend to make the mouth feel very dry.  Listen to your body and only eat the amount you need, then go on to a new green for your next meal. 

You’ll notice that when you blend greens in a recipe with lots of other ingredients (like in greens smoothies or blended salads) your body doesn’t always tell you when you have had enough.   This is because your body is picking up on all the different foods at one time and it is confusing.  I recently worked with a woman who was consuming large amounts of spinach every day in her green smoothies.  She suddenly started feeling very light-headed and nauseous , she said she felt like she was going to faint all day long.  When she stopped eating the spinach and substituted it with a different green in her smoothie every day, her dizziness went away.  I suggest typically adding the amount of greens you would comfortably eat in a salad when making a smoothie, energy soup or blended salad. 

It is very important to rotate your greens daily, which is the natural way to prevent any problem with over-consumption of one green.  If you eat a new green every day, you’ll typically rotate at least 7 greens in your diet.  The typical greens that are available to most of us, are romaine, red or green leaf lettuce, spinach, Swiss chard, kale, Bibb lettuce and bok choy.  The highest quality greens are those that are dark green in color, organic and locally grown.

Add small amounts of the stronger varieties, such as dandelion, arugula, mustard greens, beet greens, etc.

See page 165 of our book, “Transitioning to Living Cuisine” (or in the Level VI eBook on page 14) to read what happened when my husband, Allan, and I ate too many buckwheat greens.

Please email me at rene.oswald@att.net with your question for the next blog post.  I can post your name, your initials or you can remain anonymous, it’s up to you!

Question of the week:

Hi Rene
I found your site by watching a video from a friends site and I checked out your website and all the great links to other health sites.  I want to learn as much as I can about this new way of living and eating .  It is a bit difficult right now.  I don’t have the money to purchase all the right organic ingredients as well as all the gadgets I need to make all the great recipes that u and all these other raw foodies make.  So what is your suggestion for the folks who have finance problems and to keep up this kind of lifestyle?  It does get quite expensive.  I want to do whatever it takes to do all the right things.  Thank you in advance for any advice you will send for me. Have a wonderful day.
AZ

Hi AZ,

Thanks for the great questions! 

Now that I have been eating this way for quite a few years, I find this way of life to be the most affordable way to eat. When you first start on this path, it seems like your food bill goes up because your body is asking for large amounts of fruits and vegetables as you clear out the toxins of your past.  As your body starts to get “cleaner” you become more efficient and your appetite decreases since you are now assimilating the nutrients from your food thoroughly and you therefore eat less than you did originally.

A less expensive and healthier way to eat organic produce is to search for the local organic farms in your area.  Go to the local farmer’s markets on the weekends.  Many organic farms give tours of their facilities and it’s fun to get to know the people who are growing your food!

It’s also much better for you to eat locally, the sooner you eat the produce from the time it was picked, the higher the nutrient level.  It is usually 8-14 days since harvest by the time most grocery store produce reaches your plate. 

If you do purchase any conventionally grown produce, beware of the “dirty dozen”.  These are the 12 conventionally grown foods that have been found to be the highest in pesticides by the Environmental Working Group.  This list has changed over the years.  For the latest update, go to www.ewg.org. 

This is their list as of this writing:

Foods Highest in Pesticides:

Apple

Bell Pepper

Celery

Nectarine

Strawberries

Cherries

Kale

Lettuce

Grapes (Imported)

Carrot

Pear

Foods Lowest in Pesticides:

 Onion

Avocado

Sweet Corn

Pineapple

Mango

Asparagus

Sweet Peas

Kiwi

Cabbage

Eggplant

Papaya

Watermelon

Broccoli

Tomato

Sweet Potato

This is a nice list to take with you when you are in a situation where it’s difficult to find a large selection of organic foods.

I help you save money in my recipes by using the least expensive, most nutrient dense ingredients.  I have seen raw food recipes call for as much as 6-8 cups of high-dollar nuts.  I use more of the lower-cost sunflower seeds and buckwheat groats in place of some of the nuts to save money.

You can also save by buying nuts, seeds and dried fruit in bulk and freezing them.  Check my “Resource” page for some of my favorites. 

Many stores offer discount prices on ripe bananas.  Just peel and freeze and they are ready to use in your smoothie. 

Go berry picking during your season and freeze or dehydrate them to use year round.  We found a “pick-your-own” organic blueberry farm and had a great time picking berries last year!

As far as equipment goes, I have a list of the essential tools for the kitchen in the book, with ways to use less expensive appliances and ideas of how to turn your oven into a dehydrator with as little as $4. 

I do strongly recommend the Vita-Mix high-speed blender as an investment in your health.  In the 20 plus years that I have been recommending the vita-mix, I have never had anyone tell me they have regretted their purchase.  Vita-Mix even offers a 30-day, money-back guarantee and I don’t know anyone that has returned it.  I have often heard the response, “I wish I had bought it sooner.  It not only makes this way of eating easy, but it’s so much fun!”

I hope you continue to reap the benefits of your new lifestyle and learn more ideas to keep it affordable!

Please send your “money-saving” ideas and more of your great questions to rene.oswald@att.net or post below for everyone to see! 

What is the best way to store veggies in the fridge, so they don’t go bad so fast?

Thanks,

Richard

The best way to ensure fresh produce is to purchase from local, organic farmers that has been picked that day.  The majority of produce from local grocery stores is 1-2 weeks old by the time it’s purchased.  To extend the life of your produce, store in Green Bags (Ever Fresh  at http://www.evertfresh.com/ or Debbie Meyer at

https://www.greenbags.com/?cid=587724) or use the new E.G.G. (Ethylene Gas Guardian at

http://www.4theegg.com/)

in your refrigerator crisper.  

I take my green bags with me to save time and to prevent using the plastic bags at the market. 

Mushrooms, jicama and Jerusalem artichoke should be stored in paper bags to prevent them from molding.

Keep those great questions coming!  You can post yours below, or send to rene.oswald@att.net.

Have an amazing day!

You can purchase directly from Bariani and getting more information about why Bariani is my favorite olive oil by clicking here or go to:
http://www.barianioliveoil.com

For a better price, click here or go to: http://www.amazon.com/Bariani-Extra-Virgin-33-8-Ounce-Bottles/dp/B00064VQNU or click here or go to: http://www.madeincalifornia.net/mm5/merchant.mvc?Screen=PROD&Product_Code=BOO004&Category_Code=oils_olives&Store_Code=MIC

These are the places that sell it in Florida, but I would check with them first:

DESTIN ICE & SEAFOOD
663 HWY. 98
Destin, FL 32541

DIXIE FOODS, INC.
3339 NW 74 Ave.
Miami, FL 33122

HEALTH FREEDOM RESOURCES
SOUTHERN BOTANICALS
611 South Myrtle Ave. Unit D
Clearwater, FL 33756

WARDS SUPERMARKET, INC.
515 NW 23rd. Ave
Gainsville, FL 32602

WATER & HEALTH CO.
14125 North Rd.
Loxahatchee, FL 33470

Why do my seeds sprout beautifully, but my nuts won’t sprout?

Nuts don’t sprout because they need their shell to sprout, as soon as we remove them from the shell they will not sprout. The only nut that will sprout outside of their shell are jungle peanuts, however they are not technically a nut, they are a legume.

Love your questions, keep them coming. You can post them below or send your questions to rene.oswald@att.net.

Have a fun and fruity day!
René