Truly Raw?
Early in our commitment to a vibrant, healthy raw food diet, we learn that low-heat processing is vital to keeping our food enzymatically active, full of nutrients and minerals and Truly Raw.
In recent months, our community has been discovering that “Raw” doesn’t always mean “RAW” on store shelves. From almonds to carob powder, to cashews, agave and olive oil, many companies sell products labeled “Raw” or “Cold Pressed” when they have actually been heated hundreds of degrees. Not only can this break down vital enzymes in our food, it also oxidizes precious oils, creating rancid anti-nutrient toxins.
As of yet, a raw foods certification or labeling standard has not been created, yet through this recent ‘cacao controversy,’ the dialogue has begun on a large scale. Laura Fox, founder of Best of Raw, Visionary Culture and host of Visionary Culture + Raw Inspirations Radio, has been speaking with other industry leaders over the past three years about the necessity of a Raw Vegan Trade Association. This association is experiencing a timely birth right now, with the issue being pushed to the surface by the magical, catalyzing cacao bean. Individual health-seekers in the community have been investigating behind-the-scenes and will now be backed up by an organization designed to hold the container of integrity and commonly decided upon standards for our THRIVING industry. The Raw Foods Industry is one of the fastest growing food industries according to both Whole Foods and UNFI. Our time has come, with hundreds of products on shelves, to mature into our raw calling with the next level of impeccability, community and business alliances, and the many services the raw vegan trade association will be able to offer.
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