This is John Kohler with and today
I have another exciting episode for you. This is one you guys have been waiting for, whether
you’re a new raw foodist, somebody getting new into raw foods, or someone who’s been
a long-time raw foodist this video is gonna open your eyes as to what raw foods is really
about. Many people have no idea about what raw foods are about. I guarantee you guys
after you watch this video, you will definitely know if something is raw or not and if you
may want to eat it or not. So, did you know there are no raw food labelling laws? Yes,
I repeat that: there are no raw food labeling laws. This mesquite powder is labeled raw,
this kombucha is labeled raw, you know, this [indistinguishable] is labeled raw: these
are all raw food products that may become accepted as something you will eat on a raw
foods diet, but it may or may not really be raw and they may or may not really be healthy
for you. Just because it’s raw, doesn’t mean it’s healthy, is what I like to say.
And in this episode, you guys are going to learn truly about that. I was recently in
Houston, Texas, and gave a phenomenal presentation there, that now you guys are going to get
to benefit from. So after watching this video, you guys are going to learn if something is
truly raw and healthy or not. So without further adieu, let’s get into the video. Thank you everybody for coming. Now, can everybody
hear me? (yes) Alright, good, I’ve been gifted with a loud voice. How many of you
guys have watched my videos? Wow, this is cool. Like most people, I’ve watched my
videos online and it seems like I’m shouting in some of my videos but I really just do
talk loud like I swear, and especially when I get really excited and passionate about
something like some of the videos I do with Jamie. How many of you have seen the videos
I do with Jamie? A couple, cool. Awesome. The talk I’m going give tonight is called
“Just Because It’s Raw It Doesn’t Mean It’s Healthy.” And the reason for this
talk, specifically, is because I went to a raw foods event in Portland, Oregon. Outside
Portland, in Malala, Oregon, it’s a raw foods retreat. But before I get into my story,
how many of you have actually heard my story about why I got into raw foods myself? Or
know it? Ok, I think I might go over that really quick because that’s actually really
important and I always like to tell my story. I could give a whole talk just about my story,
like for two hours. But I’ll give you the really condensed version. Why I got into raw foods was that what happened
was after college, I remember playing broomball with my fraternity brothers. And I was a chapter
advisor at that point, for my fraternity, and the next day I was stricken with spinal
meningitis. So how many of you know what that is? A bunch, actually. So it is a potentially
fatal disease that you can get that can be viral or bacterial. Basically, for the viral
version, there are no treatments, and unfortunately I had the viral version. I was put in the
hospital and all I remember is that I had a really bad headache and they had to do a
spinal tap just to make sure that’s what I had, and the doctor said that’s what I
had. I was in intensive care and I asked the doctor, “When am I gonna get out of here?”
And he said the words that nobody ever wants to hear, especially when you’ve just graduated
out of college, and he said, “You might not make it out of here.” And I’m thinking,
“Oh my gosh, this can’t be happening, like this is not supposed to happen to you
until you’re way old,” and I was way young. The doctor said there was nothing he could
do for me and he was gonna keep me on the IV and medicine, but basically there was no
treatment for a virus. So luckily I can only say through higher powers I made it through
that situation, because there was nothing the medical system could do at that time that
I was in the hospital to basically fix me. Growing up I thought the whole Western medical
system was that you get sick, you go to the hospital, they make you better, and you go
home. We’d always go to–my dad would take us to the hospital because when me and my
brother were children we’d get really bad ear infections; I had allergies, eczema, skin
conditions, and asthma as a child, and we’d go and they’d always seem to give us a drug,
and we’d go home and we’d feel alright. Now, was that the drugs fixing us or was it
our bodies healing itself? We’re all led to believe that it’s the drugs that heal
you; the drugs, in my opinion may reduce the suffering or mask the symptoms, but in my
opinion most of them do nothing to solve the problem. But when I was in the hospital and
I was almost not going to make it out alive, I had a lot of time to think and I thought–because
what else can you do, you’re in the hospital, I have a TV on there, watching TV, and it
just smells bad, and it’s just a place you don’t want to be. But I thought a lot about
stuff and I really thought, “Ok, John, even if you have that Corvette Stingray with the
T-tops and a million dollars or whatever you want, what good would it do you right now?”
Even if you had two million dollars in the bank, could that help? Could you write a check,
“Mr. Doctor, one million dollars, do not cash unless John walks out alive.” All the
money in the world could not have saved me at that point. So I thought, maybe money is
not even that important. And then I thought, what really is important if money’s not
important? My health is important, because I’m almost about to lose it right now. I
really had some revelations while I was in the hospital and I prayed a lot that I made
it out of there, and I thought about if I’m not supposed to live to work and make a lot
of money, and have this house and 2.2 kids and one dog and all this kind of stuff, what
am I supposed to do with my life? So I thought more and I thought, maybe if I get out of
here I should live in service. Because money’s not really that important, if I get out of
here, I’m going to share with people what I learned to still be alive, because I really
value my life. So that’s why I do the work I do today.
And I put out so many videos; I try to put out one video every other day to help people
either grow their food, eat raw food more successfully, or show them about the juicing
equipment that allows them to eat more fresh fruits and vegetables. Plus I have to keep
myself out of trouble. So this is a good thing to do that’s positive, that keeps me out
of trouble and doing other stuff. And I don’t drink, I don’t smoke, and I don’t do drugs.
So that’s why I got into raw foods, because of my health. So I got out of the hospital, I asked the
doctor, “Ok, Mr. Doctor, why did I get the spinal meningitis in the first place?” And
he said, “Well, John, you have what’s called compliment immune deficiency.” And
those are some nice, big fancy words for basically saying you have a chronically weak and depressed
immune system based on your genes. So at that point all I knew was I had a weak immune system
and my genes were maybe defective according to the doctor and that all I knew was I had
to do something to change the situation so that somehow I made my genes stronger or I
made my immune system stronger so I didn’t end up back in the hospital again. Because
while I did fight this battle, it’s not like the spinal meningitis is still alive
in me somewhere, like cancer might be if you get over it. It was gone, but I could get
another virus of anything. How many people saw the boy in a bubble movie back in the
seventies? I don’t know if they remade that. Wow, a lot of you guys. The boy in the bubble
movie was an extreme case; the boy in the bubble had to live in the bubble and not get
anything or else he might lose his life. That’s here, and the regular person’s here who
can fight off diseases, so I’m more towards middle towards this side. So, more susceptible.
So when I left the hospital, all I knew was I have to do something different. It took
me a while, searching and finding, and this was back in 1995 when I started and I got
into raw foods, I found that through juicing I could build my immune system. I saw a juiceman
infomercial that said by juicing you can build your immune system; that’s all I needed
to hear; I got on the phone, ordered the juicer and started juicing. Six months later, I picked
up a book called Cleanse and Purify Thyself by Dr. Richard Anderson, and it talked about
colon cleansing and getting your body alkaline, and he wanted me to buy like $200 worth of
supplements and all kinds of stuff, [indistinguishable], bednight herbs, taking some every one and
a half hours, and get colonics, and all this crazy stuff. So I cleaned out, and in the
book he says–and the other thing I mentioned was after I did that cleanse, which was $200
and a lot of money, I figured the worst thing that was going to happen was I was going to
lose $200 and I’m going to lose 2 weeks of eating food that I’m used to, which was
mostly a juice diet, and I didn’t eat red meat at that time. So I figured, okay, I’m
just going to do it. So I did it and I remember just one day, actually I still remember it
in my brain, I remember taking a shower in my shower in a house I was renting on the
golf course in Rohnert Park, California and I remember looking at my skin–and as I child,
as I mentioned, I had eczema, and I had Ichthyosis, which is a bad dry skin condition. And always,
as a child, I would get teased about my dry skin condition. It is not fun, whether you’re
getting teased for your skin and dryness, or color, or whatever it is, your weird haircut,
it’s just not fun being the different one. I was kind of stunted as a child, growing
up, because I wasn’t socialized; I was always the outcast and stuff, and it just wasn’t
too fun. So when I was a kid, we’d go to the doctor’s, and we had a special dermatologist
me and my brother would go to, and they’d give us hydrocortisone creams, all kinds of
stuff, and nothing really fixed me. And actually, if you look at my hands, that’s why my hands
look prematurely aged: because of that hydrocortisones, which are steroids, which are really not a
good thing. So if that’s what it does to your hands. And it also ages me on the inside
too, which I hope I’ve negated at this point. They prematurely age you, and they never really
healed my issue, it just kind of masked the issue or didn’t make me itch a little bit.
And then one of the things my pediatric doctor said was, because I’d always have this skin
condition, and I’d always ask him, “Hey, doctor,” because doctors are, we looked
up to them, and they have all the answers, I said, “Hey, doctor, when is my skin condition
going to go away? Do you have a drug or something you can give me?” because I’d always get
teased, and it was really a big part of my life when I was younger. And he told me, he
said, “Okay, John, when you’re thirteen, your hormones will kick in and then your hormones
will change and you won’t have your skin condition anymore. So I think he told me that
when I was like ten. So when I was eleven, nothing changed; when I was twelve nothing
changed; when I was thirteen, my thirteenth birthday was probably a really happy day and
one the happiest days of my life when I was a kid, because I was so looking forward to
being a teenager, and I was going to wake up and my skin condition was going to be gone!
Well, guess what? I woke up and what happened? Nothing changed. So I was like, “Oh, the
doctor’s wrong!” So maybe that planted a seed in me when I was younger about the
whole Western medicine thing. Not that they’re not good, but in a lot of things they might
not have it right in my opinion. So, fast forward to the cleanse that I was on. After the cleanse, I was in the shower, taking
a shower, I looked at my whole body, and everything was just normal. Like a normal person. I started
crying in the shower, “Oh my God, my skin’s normal.” That meant so much for me and I
remember now that I cried so much that it meant so much that my skin was normal and
that I had to eat this raw foods diet because they said if you go on the cleanse, you can’t
go back to what you were doing before, or else everything was going to come back. So
I’m like, “Oh my God, what am I going to do?” So at that point, I said I was going
to go 100% raw and I wasn’t able to maintain 100% raw in the early years, but I have maintained,
since that time, 99.999% raw. So like everybody I’m not perfect and I had bouts with fate,
and vegan potatoes and no oil, and McDougall burritos–because I live in California by
Dr. John McDougall and stuff. But I felt the difference when I ate those foods going from
raw, the next day I’d wake up and my energy levels would be way lower. I usually just
get up, jump out of bed, rearing to go the days I ate the good foods–and I’m not going
to say they’re bad, but for me, I just didn’t have the same high-energy level that I normally
do. So to sum my whole story up, I got into raw
foods specifically for my health; to rebuild my health, because in my mind, even to this
day, I think if I eat things that are not healthy for me and I eat things that are cooked,
then I could end up back in the hospital and I don’t want to end up back in the hospital
with doctors saying, “you might not make it out alive.” So I think, raw foods are
healthy and I want to be cool and be healthy for the rest of my life and have a lot of
energy to do whatever I want to do. And that’s really important because some of you guys
might have gotten into raw foods for your health; some of you might have gotten into
raw foods for your weight; some of you might have gotten into raw foods because it’s
the next logical step, if you’re vegan or want to eat more raw foods. But I specifically
got into it for my health. And since I’ve started one of the principles I want to live
my life by is CANI, which stands for Constant And Never-ending Improvements. So whatever
I do today, I always try to do it more efficiently tomorrow, whether that’s building a garden,
or whether that’s my diet. And all these years, all these years that I’ve been doing
raw foods, I’ve always been trying to improve just a little bit. And one of my major latest
improvements is, because I was already eating a really good diet, was growing my own food
instead of buying, because growing my own food was even better than the organic food
I was buying, and could do a far better job than anything I could even buy. Even to this
day I still constantly research–a lot of the research ends up in the videos I put online,
when I show you guys when I go to the health tradeshows for the industry to find out new
products, and then I try to find instead of buying it in a supplement form, I’m like,
“Why don’t I just grow the plant and eat it?” So a lot of things you might buy in
a bottle like stinging nettles or powder, you could even have a little spirulina in
your kitchen in a fishtank if you learned how. Instead of buying it powdered, eat it
fresh, if you want to eat spirulina. Instead of buying your kale, grow your kale–I’m
helping my friend Kyle here put in a garden in the back that I’ll do another video on;
it’s a great place in Houston here to grow a garden. I’m envious in some ways because
you guys can grow some cool things that I can’t even grow in California, like papaya
trees grow here really well and don’t seem to be too affected in the wintertime, where
in California they’ll just get too cold. So I always try to continually improve. And
that brings me up to the point where we’ll get into the actual talk, Just Because It’s
Raw Doesn’t Mean It’s Healthy. I’m about to tell the story about when I was in that
retreat in Portland after I drink some of the raw water. So a lot of what happens in my life, talks
I give, or videos I make, have a specific reason. Always in my videos I like to not
just show what I’m doing but to always have a moral. Like in “Leave it Beaver” I watched
when I was a kid, the beaver would always go through his trials and tribulations and
at the end there was always a moral to the story. I always like to have a moral or several
good points, that if you pay attention to my videos, you will learn at the end of them,
and this is a specific example. The reason why I came up with this talk tonight was because
I was at a raw foods retreat, and you would think, all the food’s going to be healthy
and you’re going to feel all great and energized afterwards. I go to this retreat every year,
hopefully they have it again this year because they’ve had kind of a financial brink; it’s
a great retreat. It’s the Living in Raw Spirit retreat. It’s a really cool event
because you go there, you stay in cabins, all day they have different talks you can
go to, or nature walks, or wild food walks. I give a couple talks every year, and then
they have breakfast, lunch, and dinner. Normally breakfast is a buffet, so they have tables
set up with cut up fruit and sometimes raw pancakes, and all kinds of stuff to eat and
you can select what you want. For lunch it’s the same thing, they have a big buffet with
salads and dressings and it’s just really nice that you don’t have to fix anything.
And for dinner it’s always a catered meal, which is usually a two or three course meal
where they bring out a soup or salad, a main dish, and then they’ll bring you dessert.
It’s like eating at a raw food restaurant. So one night, I go to eat and they bring out
a soup first and it’s a carrot-avocado soup and it tastes alright and I eat it all, and
right after I’m done eating it, I start getting a headache. I was like, “whoa, this
is really weird, I’m getting a headache?” Because normally when I eat food at my house,
out of my garden, I never get a headache. So something must’ve been wrong with the
food–I don’t know if it was not organic or [indistinguishable] with pesticides, I
didn’t know what was going on. But I was like, I’m just sensitive because I am really
sensitive. I’m more sensitive than I think most people are, because I think I’m so
clean, that it just keeps affecting me more, because my body’s trying to detox it and
get it out. If I eat certain conventional produce items, I’ll break out in a rash,
like that night or the next day. But then it comes and goes and then it’s over, so
whatever, no big deal. And normally that doesn’t happen if I eat at a raw foods restaurant
because I eat 95% organic stuff, and a small amount non-organic stuff when I can’t find
organic. So I got a headache, and I would think, “Oh, no big deal John, you’re just
sensitive, whatever, let’s go on with the dinner and enjoy it.” So what happened was
someone else at the table said, “I ate the soup and now I don’t feel good,” and she
verbalized it, so it must have been kind of bad, so I go, “Whoa, okay, this is not cool.
I felt it, this lady felt it,” and then I see a lady from another table get up and
walk out of the room like she doesn’t look good. And then I’m really curious, which
is a great trait I have that’s helped me succeed at the raw foods because if you question
everything, no matter what it is, it’s always going to push you to move forward, but if
you accept everything, then you might get stuck in a dogma and might not do so well.
So I got up, ran after her, caught up to her and was like, “hey, what’s going on, you
don’t look like you feel so good and I wanted to know what’s going on if I can ask,”
and she was like, “I just ate the soup and I don’t feel so good, I’m gonna go lie
down in my cabin.” And now I’m like, “Okay, John, something’s going on, you’ve got
to find out what’s up because this is not cool, because people are literally getting
sick from the food they’re serving at the raw foods retreat.” So I ran into the kitchen–I
tried to be calm and collected but I think I was a little bit charged up and asked the
chef, “Ok, chef,” –and he was a famous chef from a New York restaurant that they
may still own–and I’m like, “What was in the soup?” And he starts listing off
ingredients: we’ve got carrot juice, we’ve got avocados, we’ve got this, we’ve got
that, we’ve got Bragg’s liquid aminos. And I’m like, “Ding ding ding ding ding,
oh, it’s the Bragg’s.” So, for many people that may or may not know or have or
have not researched this, like back in the late 1990s there was a big internet thing,
you could Google it, you could Google “Bragg’s liquid aminos” space “MSG.” So it basically
came out the Bragg’s liquid aminos–how many of you guys still use that? A couple?–
contains naturally occurring MSG, and their fermentation process however they make it
it’s part of the natural process. Not to say that it’s bad, because all Chinese food
pretty much has MSG but I’m particularly sensitive to MSG because I don’t eat that
in my diet. At that time, maybe the chefs put a lot of that stuff in there, so it was
negatively affecting many people. So then I understood, “Oh, the Bragg’s has MSG
in there,” and I wanted to talk to the chef because a lot of people, if they got into
raw foods not for their health or they didn’t see that thread on the bulletin board way
back in the 1990s, and they haven’t really researched things, one chef in one cookbook
might use Bragg’s, and the next person sees, “Oh, that chef used Bragg’s, it must be
raw, I’ll put it in my recipe book and I’ll use it as a flavoring agent,” and that person
talks to this person, and it just keeps going around and people keep using it because nobody
really knows what it does because that person used it, and that person used it, and it must
be alright because everybody else used it. So I said, “Hey, do you know that Bragg’s
contains naturally occurring MSG?” and he’s like, “No, I’ve never heard that,” so
I say, “Yeah, I got a headache and some other people out there aren’t feeling good
after they ate the soup, and you might want to consider using something else, like if
you want a salty flavor it’s probably healthier to actually add sea salt, or some seaweed
or something. Or juice some celery juice to make it saltier. Or shred the celery and dehydrate
it to make some substitute or something. And he kind of felt I was attacking him; I guess
I can have a kind of strong personality and one of the other ingredients was cashews and
how they aren’t raw, and actually I have one in my backpack upstairs. I have a real
cashew in the shell. And the reason that cashews aren’t raw is because cashews in the shell
if you try to break it open, like the one I have upstairs, if you try to break it open,
it’s caustic and it’s going to burn your hands with naturally-occurring chemicals in
there so that animals don’t eat the cashew nut. The animals can eat the fruit, but not
the nut, because why are the nuts around? Why are the nuts around the cashew? It’s
so that the tree can drop the nut and the tree could reproduce. Every plant, animal
on earth’s goal is to- our number one objective is to reproduce. So here’s the cashew nut
in the shell. Don’t break this open or anything, if you want to try, you can, but then I’ve
got to film you so I can show people what happens. I don’t recommend doing that, but
let’s pass it around. But that’s the cool cashew nut. So I went
to Costa Rica, and when I was in Costa Rica I went to this butterfly sanctuary, which
was really cool, and they had this big cashew apple tree. And it had all these little fruits
on it that were red and orange colored depending on the ripeness, and it looked like a little
Christmas tree, and that little nut appendage is on the top of it. So it’s not even inside
the middle. So you can eat the fruit–I didn’t particularly care for it because it’s actually
highly stringent and it just didn’t agree with me, but my girlfriend at the time actually
literally like them– but what would happen is those would drop on the ground, they would
rot, the animals would eat that, but then you’d see all those little nut appendages
going around on the ground, and the animals weren’t eating them. Not even the monkeys
or anything, creatures in nature, because they know it’s caustic and it’s not good
for them. I asked the guy who ran the butterfly sanctuary place, “Hey, what happens to those
nuts there? Can you eat them raw?” And he’s like, “No, we have to take them in and then
we have to fry them in the pan and then that gets rid of the toxic chemicals,” So the
majority of raw cashews that you find in the bulk bins have been heat-processed to take
them out of the shell. Although there are some varieties of really raw nuts, the cashews,
that have been taken out by people with gloves on and special equipment to keep them raw,
but even if you eat the raw cashews in my opinion, nature doesn’t want us to eat them.
If we didn’t have special tools or gloves, we wouldn’t be eating them, plus for me
specifically, if I eat cashews, just raw cashews, and I chew them and swallow them, I’ll see
some pieces come out the other side plus I don’t feel that good afterwards. If I ate
the same volume of Macadamia nuts, and I chewed them up, they would number one, taste better,
number two, digest better, and I feel better after I eat them too. And maybe that’s because
they’re cooked. But even the really raw ones I don’t feel optimal after. And this chef didn’t know that either. And
then we got in a whole and he thought I was really threatening him but whatever. So the
whole point was the Bragg’s was in there and it wasn’t healthy, I’m like, “Man,
this is really terrible,” because I went back to my seat and I thought, what could
I do other than tell the chef? How can I let everybody here know? I don’t want to be
the bad guy and stand up and give a talk like, “You can’t eat Bragg’s, you can’t
eat this, you can’t eat that, you can’t eat this, Because Bragg’s has MSG and this
has this and this has this, your [indistinguishable] has theobromide, blah blah blah, so many things,
and I don’t want to do that. One of my goals in life is to not just teach people information,
but I really want to inspire people to teach themselves and figure things out themselves.
I don’t want to just have a list of stuff. So I went back to my cabin that night and
scribbled on a 8 and half piece—8 and a half by eleven piece of paper, like, “Ok,
John, by problem was how can I give a lecture—” because on the last day of this raw foods
retreat there’s an open period time, where anybody, any attendee, can give a class. Say
you’re a dance instructor, you could actually have a dance class in that one hour. Say you
teach piano, you could actually teach piano or play piano for people. Say you do wild
week walks, you could do a wild weed walk that hour. And I’m like, “Ok, John, what
talk are you gonna give?” And I’m like, “Ok, I’m gonna give a talk on this talk,”
which is Just Because it’s Raw Doesn’t Mean it’s Healthy. But how am I gonna do
it? I had no idea. So what I came up with was a talk today based on a need because some
people didn’t know just because it’s raw doesn’t mean it’s healthy. Just not all
raw foods, because Bragg’s used to be labeled raw—Bragg’s liquid aminos, and actually
I think they took the words raw off the package. It doesn’t say raw anymore if you look closely,
and it used to. So this is what I came up with on the way to do it is thank God it’s
not just me yelling at you guys for the next hour or half hour or whatever it is, this
is audience participation. And that’s why this is one of the funnest talks I give. So
you’re all gonna be expected to participate, and don’t worry I’m not gonna go around
and point and call on people, this is a voluntary audience participation. So the first part of this talk is number one,
I want to say there are no raw food labeling laws. Everyone understand that there are no
raw food labeling laws? So what does that mean? So maybe back like twenty years ago,
anybody could put the words “organic” on any package and it could basically mean
anything they want. Nowadays if something says organic and it has the USDA seal, it
at least means something. Some people say it doesn’t mean as much as it used to, some
people say it’s good, but it means something because there is a specific law that says
that if it say organic on it, it means this. With raw foods, anything can say “raw”
or even the word “natural” since those don’t have legal definitions. If we see
that, we say, “it’s raw, I can eat it.” So I go to the natural products expos which
are the tradeshows for the health food industry and every tradeshow I go to, I usually make
a video about it so you guys can see the latest products, but the other thing is I always
look for new raw products and every time there’s always new raw food products and every time
I go to the raw food booths, that have the new raw products, I like to check the ingredients
labels, and many of the raw foods products now, like the Hail Mary brand, they use things
like maple syrup, and in my opinion, maple syrup, or actually in fact, maple syrup is
definitely not raw. So why can they put raw on there if they’re using maple syrup? Or
this company, Raw Revolution, had some bars that had chocolate chips. Not just cacao nibs,
full on, baked—however they make—chocolate chips in their bars, but it said raw on there.
To me, that’s definitely not raw, and there’s all kinds of new products coming out all the
time that say raw, that may or may not be raw. And for a long time I had to research
it and I still usually do if there’s a new product I research it. Like when Agave first
came out I learned about it at one of the tradeshows way back in 1999—and this is
the other thing to think about, before that time, raw Agave, or even Agave syrup, was
just nowhere in existence. It’s a food that was created in our generation now that is
now being fed to millions or trillions of people all around the planet. It’s not like
a long time ago they were just leafy greens we could eat that was on the planet, that
yeah they’ve probably [indistinguishable] since then, this was a totally new food that
was never before eaten in human history. So I researched Agave and from what I determined
it’s not really raw based on how it was processed, and I actually wrote an article
about it, about how it was not really raw. But so many people in raw foods use Agave
all the time despite it not being raw or if it is raw, or just because it says raw and
it’s low-glycemic. I have issue with things, that as people, we like to compartmentalize
things and have blinders on, so, “Oh, it’s low-glycemic so it must be good.” But what
about, that’s only one aspect of it the glycemic index, there’s so many other aspects
of a food like how nutrient dense it is, does it have other nutrients in there, how high
in calories is it, so many different things. So basically the fact of the matter is there
are no raw food labeling laws. So anything can say raw, like cacao nibs can saw raw,
and are they really raw? I don’t really know. This raw water, this raw living spring
water, this says raw on it, is it really raw? Did they heat water, really? I talked to the
guys of this company at the tradeshow and had a really good interview and talked to
them about it. Questioned them for like a half hour, and I truly believe if you’ve
got to buy a bottle of water, this is probably the best stuff you could buy. Now aside from
that fact, so no raw food labeling laws, so now what we’re gonna do today is I’m going
to teach you some simple principles that you can put up these principles or criteria to
any food that says raw, any new food that says raw, any food in your cupboard that says
raw, the criteria that we’re gonna come up with today as a collective group to determine
if it’s raw or not and if you should put it in your body or not. So this is super simple,
we’re gonna write on here, What does raw mean? Yeah, um I’ll give the play-by-play.
So what does raw mean, that’s what it says. Now we’re gonna come up with a number of
criteria all the way down and I’ll leave this up after the class and I’ll announce
each one as we put it up, what we collectively as a group come up with. Because to me, there
seems to be some kind of disconnect between what we inherently know is raw and then what
we pick up as raw and put into our bodies, because it may not meet this criteria. So
this is a kind of fun process. And after we come up with our criteria, we’re gonna put
up those criteria to some of the foods that I have in the box here. And we’ll see if
they’re raw or not. So does anybody have a criteria they would like to add? Yes? No heat treatment. Alright. So should we maybe
specify that more clearly? So, not heated above 118 degrees, or 105, whatever the number
is, we’ve got to put that number up. I was in New York City gave this talk and those
guys harangue you the worst. But usually I just put a blank you fill it in number. I
personally would say 118, you might say 105, you might say 100, some people would say 140,
and to be honest that temperature, it’s not just the temperature, it’s not like,
something hits 118 and it’s dead now, no! It’s time and temperature plus the item.
You can heat really raw, I don’t know, sunflower seeds in your dehydrator at 140, take them
out, and they’re still gonna sprout. But if you do that with something else, it might
denature the enzymes. We’ll just put up there, not heated above 118, or fill in the
blank, if you’re taking notes on the temperature. Not heated above 118 degrees. Okay, does anybody
else have another criteria that they’d like to see up on this board? That we will all
collectively vote on, actually, so should we all vote on that one? Does everybody agree,
or the majority of people agree, that a raw food should not be heated above 118 degrees?
Alright, so I think we’ve got the majority there. Great. So, does anybody have another
criteria they’d like to put up on the board there? Not irradiated. So does everybody agree that
we should put not irradiated on the board there? Show of hands. Alright, that’s an
easy one. Not irradiated. Unfortunately, most foods, you’ll never really know if the food
is irradiated; I think they do irradiate some dried herbs, and right now the food that I
know they’re irradiating that they mark in the case but not on the label is tropical
fruits. So if you go to buy dragon fruit, [indistinguishable], sometimes [indistinguishable]
or [indistinguishable], like the Asian markets, they probably have been irradiated. To check,
you want to ask the guys that work there if you can see the box and there will be a symbol.
It looks like one of those symbols you’d see on some Sci-Fi channel show. Anybody have
another criteria they’d like to see up there? Yes. So, what is irradiation? Irradiated is
like if you put your food through the x-ray machine at the airport where they check your
bags. It’s kind of like, that’s the concept. Basically it’s like when you irradiate something
you change the molecular structure and potentially may make it toxic. When we get x-rays, that’s
like radiation, and when we get x-rays they put that lead stuff over your private parts
so you can still have babies. So if we’re supposed to do that when we’re getting x-rays
so we can still have babies, who knows what it does to our food? Why would they do it
though? Good question. They do that basically to kill bugs, specifically the tropical fruits,
like they’re afraid that if they don’t irradiate stuff to kill the bugs, and all
this stuff, they’ll have some new fruit fly outbreak or some crazy thing. Or, that’s
on the surface level, but then you get even more sinister about all this conspiracy stuff.
And actually, oh this is the worst, one time at the wholesale produce terminal, I saw that
they irradiated mangoes, but at least it was marked. In general I don’t think they irradiate
mangoes, because I haven’t seen that again. Or they’re not marking it. I don’t think
there’s any law that says they have to mark it. If you eat local, you’re probably guaranteed
against irradiation. Alright, so any other criteria that you guys want to add to the
list? C’mon guys, this is Houston, you guys got to come up with stuff, usually at a talk
I’ll come up with at least eight, sometimes a dozen different criteria. Organic? Alright, so let’s talk about that.
So, should we put must be organic? The question I have for that is I can see irradiated, because
it definitely shouldn’t be irradiated, but we can put organic if you guys want, but the
thing is, say if you live in the middle of Tennessee somewhere and you just can’t get
organic food, or you can get organic carrots but you can’t find bananas or whatever.
Is that person not raw because they can’t find organic food? So let’s have a vote.
Should we put up organic on our list? Alright. So does anybody else have any other criteria?
Yes. Non-GMO. Alright. I’m definitely with you
on that. So non-GMO, show of hands. Yep, non-GMO for sure. Not GMO. Alright, number four. Whole Unprocessed Food.
Thank you, I was waiting for that one. So, a raw food should be whole and unprocessed.
Then someone might say, “John, what if I take a carrot and put it in my juicer, the
juice is processed! Is that not raw?” So instead of saying whole and unprocessed, and
you could be a whole and unprocessed person depending on what your definition of processing
is, I like to say minimally processed, and we’ll leave the minimally processed up to
your imagination. If you think minimally processed is juicing, some people don’t agree with
juicing. So juicing could be outside their- could include the process. So, but it should
be minimally processed. Because we don’t want to take it and fractionate it and turn
it into some liquid or who knows what or concentrate it and all this stuff. So we’re gonna vote
now on should be minimally or not processed. Alright, I think we’ve got that one. Minimally
or not processed was that one. Yes, got another one. Should not be pasteurized. That’s an excellent
one, that’d be like not heated above 118, but let’s talk about that for a second because
this is cool. So many of you guys may know and many of you guys may not know that any
almond that is now grown in California, by law, must be pasteurized to sell it and it
can still be labeled raw. The thing is, the raw, pasteurized almonds could be heat pasteurized,
and that would meet this criteria, but there’s even a more sinister way that they pasteurize
nuts is by chemicals. So I think we should definitely add- should we add, should not
be pasteurized on number five? So I think it’s terrible that they’re now pasteurizing
and doing all this stuff and it’s all because they don’t want to pay extra money if there’s
an E-Coli or something outbreak because of their crappy farming practices literally caused
by the poop they’re putting on the plants. Because you can’t get E-Coli from vegetables,
and it’s only usually when there’s some contamination from an animal-based product
that these breakouts occur. So, we’ll put on there, not pasteurized. Alright, we’re up to number six. Yes. No
added chemicals. Right, no added chemicals. That’s an excellent one. Even on some dried
fruits, actually many dried fruits, they often add sulfur as a preservative to keep it looking
nice and keep it lasting longer and to keep it chewy. So should we add up there, by show
of hands, no added chemicals? Alright, we’ll do it. No added chemicals. So no added chemicals.
Number seven. Anybody have any other ones? Yes. Oh, that’s
a good one. So the one is, tends to spoil or short shelf life. After all, how many people
have seen that YouTube video where they but a McDonalds hamburger and they film it like
ten years later and it looks the same or something or heard about that? We want to eat things
that spoil because things that are natural and don’t have preservatives and will spoil.
Everything spoils. So by show of hands should spoil or should have a short shelf life? Alright,
I think we got that one. Alright, short shelf life or should spoil. Number eight. Anybody? Yes. Nutrient dense, I love that
one. So nutirent dense, for those who are not familiar with the term of nutrient dense,
what that means really is if you go to McDonalds and you eat a Big Mac or most things on their
menu those things are really calorically dense, they have a lot of calories, meaning fat,
protein, carbohydrates, but they don’t have a lot of nutrients like Vitamin D, Vitamin
A, thiamin, riboflavin, trace minerals, antioxidants, phytochemicals, phytonutrients like lutein
or zeaxanthin that are found in like the marigolds that we’re going to plant in the garden
that you can’t eat the petals. So should a raw food be nutrient dense? By a show of
hands? Think we got that one. Nutrient dense. So that was nutrient dense. Let me interject real quick, if you go to
any whole foods market, in the whole foods market, they’re using what’s called the
ANDI scoring system–how many people have heard of that? A handful– aand the ANDI scoring
system stands for Aggregate Nutrient Density Index, and in any whole foods market they’ll
have a list or at least an abbreviated list of the nutrient density on most produce items.
They have it in some bulk items, they have it, unfortunately for some other processed
food items int hehir store they do not have it because it’d make it look really bad, but
basically it’s a system that Dr. Joel Furman came up with, and he’s a medical doctor that
preaches a whole foods, plant-based diet, and he rates foods on the scale of 1 to 1000
and how he got the number is he took the nutrients in there, meaning the known nutrients and
extrapolated the known and the unkown nutrients and the calorie ratio and he calcualted what
are the most healthiest foods and he found that the most nutrient dense foods the list
goes from 1000 to like 0 or 1 and at 1000 we have things like kale, cauligreens, watercress,
things like that, the dark leafy greens and then at a one is a soda. So we want to be
eating high nutrient dense foods like the leafy greens at the top of the list, then
next are the fruits, and then we get into other things. So does anybody have another criteria we can
add on to the list? Unflitered; I’d say we can lump that into the minimal processing
because filtering is a process. And of course, this is a list we’re coming up as a collective
group so if you have another one you think should be up here, feel free to add them to
your own personal list. So I think the next one, I’ll kind of interject
one here, one of the things one of the criteria that’s really important to me is because
I almost lost my life is is it health-building because I’m eating the raw foods for my health,
I want to put things in my body that will build my health and not detract from it so
I’ll end up back in the hospital. Maybe if you’re into weight loss, one of the criteria
could be is it going to help me lose weight. So should we put is it health building on
our list? I think we’ve got that one, yes. Health builidng. Is it health building? I’ll
just put health building. Alright, we’re at ten. Maybe let’s try to
go to twelve. Do you think we can do it? I want to hear a yeah on three. One, two, three,
yeah! Yeah, I was reading actually some nut butter. We’ll talk about that. Blanching is
just the heating process of a lot of heat in a short period of time. I’d probably call
that not heated above 118 degrees. Yeah, so according to my research, because I’ve gone
to the tradeshows and I asked the companies that make the frozen vegetables and all frozen
vegetables are blanched. So if you’re trying to do all raw, and really anal about it, technically
frozen vegetables are not really raw but they’re still very healthy, probably healthier than
most things you could eat, and I don’t recommend eating a 100% full raw diet crazily because
the action itself might not be so healthy. Oh, that’s good. How would we word that? The
criteria is shouldn’t contain substances that harm us. Non-toxic? I think that’s good.
No naturally-occurring toxins? And then you have to leave up to your imagination how you
want to define toxins, we could talk about that for a long time. So how many people agree
we should put no naturally occuring toxins on our list? I think we got the majority.
No naturally occuring toxins. So let’s see, why don’t I interject another
one? One of my favorite ones to put is water-rich. I believe, in my definition of raw anyways,
raw food should be water-rich because after all we are 65-75% water and foods that don’t
have that much water dehydrate us, and we all know that being dehydrated is not good
and can cause many issues. So how many people agree should be water rich? Or is water rich?
Alright, I think we’ve got the majority, thank you. Alright, getting down to number twelve.
Dehydrated foods are not water-rich, so hold that question and we’ll see how that works
into this whole scheme of things in a minute. Let’s see if I can come up with one more.
That’s a good one, yeah, so like–anyting in a package. That’s a good one. So I posted
this on my Facebook page, and one of the guys I know put on there, “anything in a package
is not raw.” And that may be in your definition, but let’s put it up to the vote of the group
to see if that’s in our definition or not. Every group’s different, it may be in your
own personal list but it might not make it up here. So I’m not gonna debate that, we’re
just gonna put it up to the vote. We’ll get into that but let’s just vote on if something
in a package can be considered raw. So what does raw mean, it means not in a package.
How many people would want to see not in a package on our list? I don’t think we got
that one. I think that’s pretty hardcore there. Alright, so the last thing that I would want
to put up on my list, that’s really important to me, is some people might call it enzymatically
active. That would be implied in not heated above 118 degrees, but I would want to put
instead is “has life force” because to me life force energy even if you believe in
it, whether that’s the enzymes, or not, life begets life, is what I think. If we eat things
that are alive like raw foods we’re going to be alive much longer than if we eat things
that are not alive, like dead pieces of flesh, then maybe we will not be alive for so long
either. How many people would agree we should put has life force contains life force? Ok,
I think we’ve got that one, we’re down to twelve I think we’re good. Has life force.
However you want to define life force. I would define life force as if you put it in a Kirlian
photography you would see the energy emanating from the object. Alright, so that was not too difficult, now
that we’ve got our list, now’s the fun part. We’re going to open up my little box
here with just a few things I’ve tried to round up and I usually bring things with me
all the time when I give this talk but I didn’t really plan on giving this talk because I’m
just in town for a short week and then I go home tomorrow actually and I got a lot done
while I was here and I got to give a talk too. So these are just some random items and
once we go through these items, we’ll feel free to– we’ll take some items to put up
to the criteria. The first thing we’ll put up to the criteria
is what I had for breakfast today: an orange. So let’s put our orange actually from the
co-op up to our list. What does raw mean? Is it not heated up to 118 degrees? Yes. Is
it not irradiated? Yes. Is it non-GMO? Yes. Is it minimally or not processed? Yes. Is
it not pasteurized? Yes. Is it no added chemicals? Yes. Is it short shelf life/should spoil?
Yes. Some of theh ones in the box are spoiling. Is it nutrient-dense? Yes. Is it health-building?
Yes. Is it no naturally occurring toxins? Yes. Is it water-rich? Yes. Does it have life
force? Yes. We just have to trust because it’s organic. From my research, they’re
not GMOing oranges yet. If this was a corn, I might not say yes as confidently. I might
say maybe or we don’t know, and that’s just the honest answer, we don’t really know. Unless
you grow anythinng yourself with your seeds, we don’t know for sure. But to my knowledge,
they’re not GMOing oranges. I’m not the super crazy conspiracy person. You can think everyting
is GMOed and you have to grow your own food underneath greenhouse domes so the chem trails
don’t get on it, but I’m not that crazy. Yet, anyways. Let’s go with one of my other foods. I’ts
not my favorite food, but it’s Kyle’s. Where’s Kyle? Kyle eats a lot of bananas. So let’s
put our banana up to our list. Is it not heated up to 118 degrees? Yes. Is it not irradiated?
Yes. Non-GMO? Minimally processed? Not pasteurized? No added chemicals? Short shelf life/should
spoil? Yes. Nutrient-dense? Health-building? No naturally occurring toxins? Water-rich?
Has life force? Yes. So you can see basically any fruit will put up to the list. Would all
be yes. We can skip the apples, because we already know what’s going to happen. How
about the tomatoes? We’ll probably skip the tomatoes because we can easily see if
those were yes that this is all gonna be yes too. But we’ll put up something like an
onion. Because believe it or not, onions can be quite
controversial. So, is this onion not heated above 118 degrees? Yes. Is it not irradiated?
Yes. Is it non-GMO? Is it minimally or not processed? Is it not pasteurized? Is it no
added chemicals? Is it short shelf life/should spoil? Is it nutrient-dense? Is it health-building?
Yeah, right? Maybe? I heard some maybes, some people say yes. But that’s the honest answer,
to you, is it health-building? Maybe, because some people say there’s naturally occurring
toxins in here, but some other people may say the naturally occuring toxins are actually
good for us because they’re said to help prevent things like cancer. So these two,
maybe maybe yes, maybe no, maybe maybe, depending on your point of view on it. I’m not gonna
debate that today either. Is it water-rich, and does it have life force? Yes. So now you
can see on this onion, you’re like, “John! Am I supposed to eat onions? It didn’t have
all yeses! I can’t eat this anymore!” Well, that’s not the point of this exercise.
As we go through some more of these, you’ll kind of see more the point and then I’ll explain
it. So now let’s get into something really cool:
these guys! So if you live here in Houston, or somewhere where it’s hot in the summertime
like California or Las Vegas where I’m at right now, you want to grow these guys these
are called rubra spinach; it’s also called red-stemmed malabar spinach. These are one
of the leafy greens that will grow accidentally in the hot summer. So if I picked a leaf,
and I won’t do that to this baby plant because we want it to have its full leaves so it can
photosynthesize and grow faster, if I picked a leaf of this plant and ate it, is it not
heated above 118 degrees? Is it not irradiated? Is it non-GMO? Is it minimally not processed?
Is it not pasteurized? Are there no added chemicals? Is it short shelf life/should spoil?
Is it nutrient-dense? Is it health-building? Is it no naturally occurring toxins? Is it
water-rich? And does it have life force? Yes; the life force is off the charts, man! It’s
still living! I could eat it here. Alright, I ate a little bit. Now this is where we get into some packaged
foods. We didn’t put packaged foods on there, it didn’t make the list. So, what’s the
first packaged food that’s fun? How about this one: so, honey. We didn’t put “vegan”
on the list because this wouldn’t have made it. Local Lonestar liquid gold Texas best
comb honey. I don’t know if it says raw on here… it doesn’t say raw on the package.
So keep that in mind as we go through the list. Is it not heated above 118 degrees?
The honest answer is we don’t know. It may or may not; it doesn’t say raw, I would
feel that is probably is heated, but just because it’s heated above 118 does it mean
it’s not raw for honey? The honey industry may have their own definition of that. Is
it not irradiated? It’s probably–it’s a local honey, so it’s probably not irradiated.
Is it non-GMO? It’s probably not GMO. Is it minimally or not processed? I don’t know;
honey in a comb would be totally minimally or not processed. They had to eat this up
or spin it out or do something to get it in the bottle and filter it, otherwise there
would be a lot more junk in there. Is it not pasteurized? We hope so, but we don’t really
know. Is there no added chemicals? I don’t know, if you didn’t make the honey in your
back yard and know what’s happening, you’re not spraying your bees with mitocides and
stuff, we hope so, but we don’t really know. Is it a short shelf life/should spoil? Well,
honey has naturally-occurring things in it that actually keep it good for a long time
but it will spoil at some point. Is it nutrient-dense? Generally I’d say it’s generally more
nutrient dense than some of the other concentrated sweeteners on the market. Is it health-building?
Depends who you ask. Some people would say honey is the best thing since sliced bread,
and others will say it’s bee vomit. Some people say, I’m just saying it. Is it no naturally
occurring toxins? I think so. Is it water-rich? No, because if it was water-rich it would
spoil faster. The bees actually flap their wings to heat it up so it evaporates the water
and that’s what makes it concentrated. This is literally nectar of the flowers with the
water removed. So we should all be eating flower nectar. I like to pick my pineapple
sage flowers– hummingbirds like to stick their beaks down this nice narrow flower–
and at the base of it there’s a little white part and you eat it and it’s sweet. I always
wish I could take a million of those and juice it; it’d be insane. If you want that in
a concentrated form, I guess you gotta let the bees do it for you, because it’s a lot
of work. No naturally-occurring toxins, water rich– does it have life force? I don’t
know, we’d have to Kirlian photography it and see, but if it’s heated there’d be
less than if it was straight out of the hive and the comb. So now you can see, you have
a couple yeses, a couple nos, a couple maybes, a couple I-don’t knows. John, you’re confusing
me man, am I supposed to eat honey? I don’t know! Let’s keep going. Alright, let’s do this one. It’s gonna be
fun. So this is the organic, once again raw, creamy almond butter. It says USDA organic,
and on the label it says “raw, unblanched, organic almonds.” And that’s the only
ingredients. And it says raw, and it says product of the USA. So if it says product
of the USA, you can assume the almonds are from California, because they don’t really
grow almonds too many other places in commercial quantities. So knowing that, and it says gluten-free,
vegan, kosher, organic, and raw. So let’s put this raw creamy almond butter up to the
test. Is it not heated above 118 degrees? I don’t know. Do we know? It says unblanched,
organic almonds, but technically, almonds are pasteurized to be able to be sold– to
be sold. So, we don’t really know. I would personally think yes, but we don’t know,
really. Not irradiated? If it’s organic, it should not be irradiated. Is it non-GMO?
If it’s organic, it should not be GMO. Is it minimally or not processed? It depends
if you think grinding up almonds is minimal or not. I don’t know, I’d probably say
yes. Is it not pasteurized? Well, these almonds might be pasteurized. Does it have no added
chemicals? Yes. Is it short shelf life/should spoil? How many people ever had almond butter
go bad on them? I think I used to eat it faster than it’d spoil. I don’t know. Is it nutrient-dense?
I’d say yeah. Is it health-building? If you ate this whole jar it probably wouldn’t
be too health-building, but it depends on how much you eat. Is it no naturally occurring
toxins? If it’s not still in their nuts it might have enzyme inhibitors in the shell
that’s now fractionated now in this butter. It depends on how paranoid you want to get.
Is it water-rich? No, because it’d spoil if it was. Does it have life force? I don’t
know. A sprouted almond would have much more life force than this, so you might want to
buy your own almonds, sprout them and grind them up into nut butter so it’s still wet;
that’d be better than this. Let’s get into some controversial stuff
here. You guys are getting bored here. How about this one? Cacao nibs. It says organic,
raw cacao nibs. So, organic raw cacao nibs is it not heated above 118 degrees? Maybe.
We don’t know, because there’s no legal definition of raw. Raw doesn’t mean not heated
above 118 degrees, it is what the manufacturer wants it to, maybe they heated it, maybe it’s
just not roasted like in the case of raw cashews or even raw almonds. In the bulk bins now,
it’s totally been heated above 118 but it’s still called raw on it, so the answer is we
don’t know. There’s some people that say, “Oh, our cacao nibs are raw but nobody else’s
are because we have the special ones,” or is that just marketing crap and they just
want to sell their product instead of other stuff. I don’t know. Is it not irradiated?
Well, it says USDA organic so that should mean non-irradiated. Is it non-GMO? Once again
it says organic so it should not be GMO. Is it minimally or not processed? It depends;
you gotta to take the cacao fruits, open it up, take off the pulp, they you have to take
off the little test of skin off the cacao, then you have to dry it or ferment it, then
you gotta to crack it up to make the nibs. So if that’s minimal to you, yes; if not,
no. Is it not pasteurized? We hope so. Is it no added chemicals? We hope so. I have
heard that there may be bug parts in the cacao. Does it have a short shelf life/should spoil?
I don’t know, does this stuff spoil? I don’t think so; I think you could keep it for almost
ever. Is it nutrient-dense? Some people would say yes. Is it health-building? Maybe. Some
people would say yes, some people would say no. Is it no naturally occurring toxins? I
would say it has naturally-occurring toxins. Once again, this is the seed of a plant we
could open the cacao fruit and eat the fruit take the fruit out and eat it I’ve eaten it
but if you take the raw bean out it tastes very bitter and you’d probably just spit
it out. Once again, no animals I’ve seen eat the cacao beans because once again the
cacao tree wants to proliferate and reproduce so it has naturally-occurring toxins in there.
Just because we ferment it or think it tastes good because it’s bitter–is that good or
not? I’ll leave that to you because I’m not going to debate that, but in my opinion
it does have naturally-occurring toxins. Is it water-rich? No. Does it have life force?
Probably not as much as a fresh one right off the tree that I’ve eaten before. So now are you guys thoroughly confused about
what this whole thing is about? Because we’ve got yes, no, maybe, and it’s like there’s
no clear definition. That happen to some of you guys? Yeah? Let’s just do one last thing.
I have stuff like salt in here, and I have organic palm sugar that doesn’t say raw
on it, but some do. I’ve got some sun-dried figs. This’ll be fun. So these sun-dried
figs that are organic and it says, specifically, sun-dried. So are these sun-dried figs not
heated above 118 degrees? Yes, because they’re sun-dried. And if they are sun-dried, is it
not irradiated? And these are organic. Yes. Is it non-GMO? Is it minimally or not processed?
I’d say sun-drying, the fruit could be on the tree and the sun could hit it and then
it’s dried. I’d say that’s minimally processed. Is it not pasteurized? Yes. Is
it no added chemicals? Yes; we hope so. Is it a short shelf life/should spoil? Yes. Is
it nutrient-dense? Yes. Is it health-building? Yes. Is it no naturally occurring toxins?
Yes. Is it water-rich? No. Does it have life force? I don’t know. It has not as much
life force as a fresh fig. We could go on and on. We’ve got things like
carob powder; I’ve got some Lara bars; I’ve got that Raw Revolution bar thing here. Basically
what’s going to happen if we just put this up to the list–it says, organic dates, organic
cashews, organic sunflower seed crumbs, organic agave nectar, organic almonds, organic sprouted
flax seeds. But any food product we put up to this list, we’re going to get a couple
things: all yeses, which in my opinion is probably something you want to eat, because
that’s undisputed. Basically, if you put any fruit or vegetable that’s fresh up to
the list you’ll get all yeses. So that’s cut and dried, easy, you should probably eat
it. One the flip side, if we put a McDonald’s hamburger up to this list or something else,
we’d probably get almost all nos, or mostly all nos. If you get all nos, or mostly all
nos, then you probably don’t want to eat it. Now we have the two ends, now we just
got to have something in the middle. So, “John, what about all the things that are some yeses,
some nos, some maybes, some ‘I don’t know’s?” Here’s how I’ll break it down for you
guys to sum this up really quick: how I look at this list is if I was just to eat something
with all yeses I’d basically be eating fruits and vegetables. And I do want to recommend
that the majority of your diet is fresh fruits and fresh vegetables. And water-rich foods.
Do I eat some things on this list that I might have a no for? Absolutely. But here’s the
thing: you take this out in the health foods store, pull it out, “Ok, I’m gonna go down
this list, boom boom boom,” you’re sitting there, maybe you talk to yourself, like I
do sometimes we all talk to ourselves we just don’t do it out loud sometimes so don’t think
I’m weird, “hey, John’s going down that list, hey that guy’s weird,” so you won’t feel
weird in the health foods store when you’re going through your list mentally or out loud,
what I like to do is to minimize this list down to the three most important things to
you. Whether you’re trying to lose weight, whether you just definitely don’t want GMOs,
whether it has to be health-building because you almost lost your life like I did. So for
me, the top three I use on this list are health-building because I almost lost my life and I don’t
want to lose my life; number two: is it water rich? The fact of the matter is we are 65
to 75% water and I want to maintain my high water percentage because if you’re not fully
hydrated and have dehydration that can cause a lot of issues. And the last one that’s
important to me is: Has life force. Because I want to eat things that are alive and life
begets life. So now, whatever three for you, you want to remember those–and that’s not
hard to do, remember three things–and then any food you pick up at the health foods store,
whether it says raw or not raw, put up those three criteria and here’s how I work it. A lot of the criteria that I would put foods
up to: is it health-building, is it water-rich, and does it have life force? Obviously, once
again, any fresh fruit or vegetable would obviously be yes, and would there be a packaged
food that I might eat? This is something I actually travel with–I got it as a free sample
at a tradeshow and I haven’t eaten it yet; I don’t know. The expiration date is 7 2015;
I think I’ve had it in my bag for a half year and I’ll dig into this if I’m totally
starving on an airplane or I’m in the middle of nowhere and there’s no other food. But
this is nutrient-rich–so we know it meets the nutrient-rich one–matcha powder. Superfood
of the Inca. Warriors, even. And it’s by some raw food company; it’s non-GMO and
organic. So if I put this red matcha power up to my list, “Ok, John, is it health-building?”
I’d probably say yes. Is it water-rich? No! Does it have life force? Not as much as
the matcha that I’m growing in my garden right now, I’m gonna have a matcha root and I’ll
make a video when I harvest it and eat it raw. So, “John! This has two nos and one
yes! Are you still going to eat it?” Well, if I’m in the middle of nowhere and there’s
no fresh fruits and vegetables and I’m really hungry and I’ve got to eat something, yes.
Because it’s health-building and I don’t want to lose my health and there may be nutrients
in here that might not be in something else. Another thing that I might eat is spirulina
or algae powders. Algae powder would be in a similar pack like this and I don’t have
any in my backpack because I eat the algae powder before I eat the matcha. They’re
gone, I can show you guys any; I’ve got some more at home I have to put in my bag.
So is algae powders health-building? In my opinion, absolutely. Does it also contain
toxins? Some people would say yes. Is it water-rich? No, but I usually add it to water on the airplane
and make a little green drink and drink it. Does it have life force? Well, not as much
as fresh algae powder, but number one for me is health-building. So I believe it can
add to my health and not subtract to it. Some people would say that the algae powders are
pond scum and that it’s not good for your health. We’re not going to debate that tonight,
but just to know that I would eat it because I think it’s health-building. So whatever
the food is, I encourage you guys to just think critically, do your own research, have
the three criteria that’s most important to you so you at least know or have some criteria
to judge if it’s a raw food according to your definitions, because once again, the
industry does not have a legal definition of raw foods and there’s so many packages
coming out every day that are labeled raw that in my opinion, I would probably not eat
or put into my body. Does anybody have any questions about this
system, about this method, that we just went over tonight? Is everybody clear on this?
I mean it is really simple; break this list down to your three most important things before
you buy anything or put anything in your mouth; ask yourself the questions real quick, and
try to get all three yeses, because then you can eat it; if it’s all three nos, you probably
aren’t gonna eat it. If it’s yes-no-no, yes-maybe-maybe, then think a bit harder about
it. With these tips and techniques, I’m confident you’ll definitely be eating a
healthier diet than you were when you came out here tonight. Thank you. Congratulations, you guys made it to the end;
I’m impressed; that was definitely a long talk; but I surely hope it was worth your
time. I know it was worth mine to give the presentation, to think up the presentation,
and now to edit it and put it on YouTube for that all you guys who could not make this
particular presentation could now view it and it could change your lives as well. I
want you guys once again to learn to think for yourselves, and teaching in this method
gets people thinking, which I think is only a good thing. If you enjoyed this video please
give it a thumbs up and be sure to share it with your friends. Also, if you’re not already
subscribed to me make sure to click subscribe I’ll put a link right above so you can be
notified of all my future videos which basically teach the nuts and bolts of raw foods and
a healthy plant-centric diet and how you can do it too. The final thing I’d like to say
is I want each and every one who listened to me talk right now to leave a comment on
your top three criteria on what a raw food is to you after watching this episode that
could help benefit others and I know I will. Once again, this is John Kohler with,
we’ll see you next time and remember, keep eating your fresh, ripe, and raw fruits and
vegetables, they’re the best.