I'm sharing this amazing list of non-raw foods with you from "Gone Frutti". It's a fantastic compilation of foods that are often featured/labeled as "raw" but are not 100% raw and sometimes very far from it. As Rebecca at Gone Frutti says, "this only further strengthens my belief that whilst ‘high raw’ is better than the average diet these days, it’s always better to go simple, fresh, natural and whole." Amen, sister.
The Dead Food List
These items are often featured in raw food recipes, restaurants and products, but they are not commonly found raw. Many raw food websites, books, etc. have a “high raw” philosophy that allows for some cooked food. This list is intended to help you be aware of cooked items, so that whenever you want to, you can eat Purely Raw foods.
Several of these items are often labelled as “raw” and/or sold by “raw” websites, yet they have been heated. You can purchase a few of these items raw, when they’ve been specifically produced for the raw food community. The seller will usually mention the measures taken to keep the product raw in these special cases, when you are not sure, always ask.
We contact the producer no matter what the label says. More often than not, we find a step that involves too much heat. Please do the same. The more health aware customers contacting producers and suppliers about their methods, the better for everyone!
Has to be treated and altered from it’s natural state to taste ‘sweet’. Even when labeled or advertised as raw, if it is sweet, it has been heated. Some manufactures claim that lower air pressures can be used to keep the heat below 45c/115f and thus producing sweet “Raw”? nectar.
Many Almonds come from America, and those Almonds nearly always come from California. Because of a new law, (Sept ’07) all California Almonds produced are pasturised and therefore no longer raw.
Bragg’s Liquid Aminos
Made from a base of cooked ingredients.
If shelled they’ve been baked, boiled or steamed. (substitute Walnuts, Pine Nuts or Hazelnuts)
After harvest cacao pods are piled up to ‘sweat’ or ferment for 3 to 4 days. During this time the temps can reach above 140f. They are often heated again during the drying process. We would like to find a source for fresh cacao pods or cacao beans that will sprout, if anyone has one.
Most cashews that are sold as raw are heated to shell and boiled to remove strong toxins. Even those that sprout and grow, make some raw fooders sick. (Substitute Pine Nuts, Hazelnuts)
Blanched, gassed, and high temp dried. (Dry your own fruit).
Blanched or boiled even when labelled “Fresh frozen”. It will make your recipes taste and smell off. (Fresh is best!)
Blanched before grinding. (Grind your own.)
Dried at high temps.
All packaged, bottled and canned juice is pasteurized unless it states clearly that it is not.
Dried at high temps. (substitute Hazelnuts or Sunflower Seeds)
After the Maple sap is taken from the tree, it is boiled to reduce it into syrup and make it sweeter.
Even un-pasteurized Miso is made from cooked ingredients.
Made from a base of cooked ingredients.
Both black and green are dried at high temps. The colour is not a sure sign. Even ‘Clearspring’ brand when sold as raw.
Basically baked to kill the yeast. (substitute Pine Nuts, lemon and a little raw salt.)
Steamed to keep out worms in storage.
Must say unfiltered and cold pressed and even then you should check with the producer. (substitute Avocado)
If canned, jarred or packed they’re usually cooked and normally in bad oils as well.
If shelled they’ve been boiled or steamed. (substitute soaked Walnuts or Hazelnuts)
All processed sugar has been boiled and dried at high temps. Even ‘Raw’ sugar is NOT raw and often dyed brown.
High temps during processing. Even stone ground, unpasteurized and made with un-roasted sesame seeds does not ensure that it is raw. Check with the manufacturer. (substitute self-ground sesame seads and a little raw Olive Oil.)
Neither wild nor raw. Blanched after havest to keep out bugs.