Cutting Coconut for Raw Food Breakfast Cereal

Video Transcript

"DENISE BENNETT: Hello! My name is Denise Bennett and I'm here on behalf of Expert Village. The coconut, I think, I'm going to break it up a little bit. It's really nice. It comes in kinda large flakes, so we're going to break this up just a little bit. I want to tell you too that raw food needs to be less than of, well, I don't know. The consensus I think is 110 or 115 degrees. Once it goes above that temperature, we're looking at killing the enzymes; and I believe the minerals, and then finally the vitamins. So you don't want to do that. So the problem is, sometimes it's hard to find things that are truly raw. You think it is; you go to buy it; you think that it hasn't been heated over 110 or 115. This coconut here, I didn't make myself. So kinda keep that in mind when you go to suppliers of certain things. If you want to make absolutely everything, it would take a long time. So I do use cinnamon, coconut, the dates I obviously didn't grow. So keep in mind that there are some things that could be heated too high. I have a friend that seems to know everything about raw food and the temperatures; and she said that the coconut is not under 115. So that's really important to you, and I have some reference that every detail is important and that's fine too. Me, I'm a little bit more lax about it. Then you would buy a young Thai coconut, and you would open it up and take the juice out and carve out all the meat, cut it up, put it in a dehydrator. then you'll know for sure what temperature it was dried at."