Think cinnamon, turmeric, peppers, and the dozens of flavor-enhancing foods, spices, and herbs raw foodists sometimes employ are healthy because they’re raw?
In episode 23 of the Raw Food Health Podcast we talk about why many “healthy” foods have a downside that creates the drug-like effect doctors, ayurvedic and Chinese medicine practitioners, and naturopaths like to praise.
I also interview Phillip Cuccerre, the Business Development Manager for the Carmelita banana brand. I ask him why his company’s bananas seem to taste better than the average cavendish you get in the United States.
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