Keeping it short and sweet, here is an interesting perspective on how to determine GOOD Raw food from BAD Raw food. This is needed be understood as we can sometimes fall into the trap of, “raw food must be good for us, it’s raw!” – well take a look at what Paul has to say about it.
Determining Facts of Good Raw Food
Bright, vibrant colours is a great indicator when choosing your food. Pineapples that are yellowish-green (with sweet smell), apples that are radically red and lemons that are yummy yellow are good indicators of ripeness. Figs go from green to deep purple and peppers green to yellow then red!
If it smells delicious and looks appealing, then she’s a taker! Pineapples have a lovely sweet smell, oranges should smell, well, like an orange!
This can vary depending on the food item, but general rule. Fruits/veggies should not be overly soft, or overly hard. Just by feeling the food and applying slight pressure will tell you. I like to buy my courgettes, cucumbers, carrots, broccoli and apples firm. And bananas, oranges and pears a little soft so I don’t have to wait for ripeness.
So that should get you started. Now next time you are in a supermarket deciding what food to buy, ask your self, Is this food item real? And think of those 3 facts; colour, smell & texture.
Have a lovely day 🙂