Raising Body Temperture with Food Preparation

Yesterday, my acupuncture teacher took my temperature.  It was 35 degrees C.  (95 degrees F).  People have a range of temperatures, but that is very low.  I had been hoping to increase my body temperature through fasting, but I have not succeeded.  

When I think about what I have been eating recently, I notice that I have increased the amount of raw veggies that I eat.　I am making juices or by blending veggies in the mixer, I am making slightly sweet smoothies.  I am doing this to increase the amount of live enzymes in my large intestines.  If I eat more live enzymes, then the amount of energy needed to digest food in my large intestines will be reduced. More of my food will be digested, so I will have less rotten waste in my gut.  In turn, I will also have less need for detoxification. 

That is all very well and good, but if I am not cooking raw foods, then of course, they will cool my body.  In addition, I am eating foods that are originally not warming.  For example, foods that are grown in warm or tropical climates (oranges, tomatoes) are basically cooling.  They survive by withstanding the tropical or summer heat.  If I am in a northern climate, I need to eat foods that also survive by withstanding cold.

So today, I went on the Internet to buy foods from Northern Japan.  (Given nuclear waste and a very unusual climate change, clearly the organic farmers are having a hard time producing some staple Japanese vegetables. )  

If some of these veggies are too much, I am planning to cut them thin and dry them in the sun.  That way, their enzymes will be preserved.  The sun will give them warm energy and when I eat them, I will also warm up.  For veggies that I preserve, I will also warm them first in the sun.