Frequently Asked Questions About Raw and 811rv

What about Candida, Diabetes, Blood Sugar and Fruit Sugar?

Is fruit too hybridized?

The process of hybridization is a natural one. There is nothing wrong with hybridization, per se. All plants and animals are hybrids. What humans have done is much the same as nature has done for thousands of years, with one significant difference: Nature created hybrids as a method of survival, while we created hybrids in order to enhance specific tastes or other features. We selected seeds from the best-tasting fruits and planted these instead of the seeds of inferior fruits. The same process of hybridization and seed selection that Nature has always used, man has applied to all vegetables and fruits so that today, all the food that we buy has been hybridized for hundreds of years. Problems arise when fruits are hybridized for purely commercial reasons. For example, many fruits are hybridized simply to make them sweeter, to create a variety with a longer shelf life, or to develop some other marketable quality. The result of this hybridization has often been the creation of fruit of inferior nutritional quality, especially with respect to the sugar-to-mineral ratio. If a fruit is sweeter, this does not make it bad, it just means that we have to eat less of it in order to get the same amount of carbohydrates. If the mineral-to-sugar ratio has been altered in favor of sugar, we can reinstate balance among these nutrients simply by including more young and tender greens in our diet. In the future, we can hope that humanity will come back to its senses and nurture the development of foods for their exceptional taste and nutritional value, rather than for the cosmetic and commercial features currently promoted by market forces.

If too much sugar is not good for you, why the emphasis on eating so much sweet fruit?

Before the body's cells can utilize food for fuel, the food must first be converted into sugar, whether the originating food is carbohydrate, protein, or fat. Carbohydrates are the easiest to convert to useful sugars. Fruits are mostly simple carbohydrates. It is much easier on the digestive system to process fruits for fuel because they are composed primarily of sugars, requiring much less digestive energy, and they come in a complete nutritional package of vitamins, minerals, proteins, and fats. When there are insufficient carbohydrates present to convert to sugar, the body will transform fat and protein into sugar, but at a higher cost: more time and energy spent on digestion with the creation of toxic residues.

I have candida or a yeast infection. How can I eat so much fruit?

Excess fat is the culprit in candida, not sugar, per se. When fat levels in the blood rise, so does blood sugar, because excess fat inhibits insulin from performing its function of escorting sugar out of the bloodstream. The excess fat lines the blood vessel walls, the cells, insulin receptor sites, the sugar molecules themselves, and the insulin with a thin coating of fat, thus blocking and inhibiting normal metabolic activity.

Too much sugar in the blood is as life threatening as too little and can result in serious illness or death. Yeast, or candida, is a constant presence in the blood; it serves as a life preservation mechanism, blooming when there is an excess of sugar in the blood stream to bring blood sugar down to a non-threatening level. When the sugar is distributed and used by the cells of the body, the yeast quickly dies off as it is supposed to.

If fat levels stay chronically high due to a poor diet, sugar will remain in the bloodstream and feed the large candida colonies instead of feeding the 18 trillion cells of your body. Starved for fuel, these cells can no longer metabolize energy, and you become tired, and feel rundown. Because all carbohydrate, fat, and protein that we eat is converted to simple sugar (glucose) if it is to be used by the cells for fuel, the way out of this cycle is not to eat less sugar, but to consume less fat. When fat levels drop, the sugar starts to get processed and distributed again, and the yeast levels drop because there is no longer excess sugar available.

Is it okay to juice fruits and vegetables?

With a few exceptions, it is preferable to consume the whole food rather than to extract part of it and drink it. Drinking fruit or carrot juice without the pulp being present to slow the absorption rate of the nutrients can spike the blood sugar and throw your blood chemistry out of balance. It is far better to consume the whole fruit. One exception is fresh-squeezed citrus fruits, since a significant portion of the pulp is generally retained with the juice. The other "exceptions" are to blend fruits such as melons, and to make smoothies out of various fruits like bananas and strawberries. Liquefying the entire fruit in a blender turns it into a juice or a thick smoothie, while keeping the entire nutritional package together. Blending whole tomato, celery and orange together makes a thick, tasty, salad dressing.