Earth to Table
The idea of never eating food that is cooked above 44 degrees Celsius intrigues me. My mind can’t wrap itself around the concept, especially when it has questions such as-
- How can people eat raw food, ALL of the time?
- What about when it’s super cold and rainy outside and the body craves warm toasty food?
- What about the experience of adding butter to hot vegetables and watching it melt,
- Or most importantly, what happens when you hanker for a big, fat, hot steak?’
Apparently none of this enters into the head of a raw food enthusiast, as to a ‘Raw Foodie’ heat or cooking equals death, or dead food, and is certainly not worthy of putting into the body. Continue reading