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from Natural Life Magazine,
September/October, 2006  Food fads and trends come and go. But one that seems to be increasing in popularity is already thousands of years old. And that’s the raw food diet, which is defined as being based on eating unprocessed, organic, whole, vegan foods, at least 75 percent of which should be uncooked. A variety of techniques are used to prepare these foods, including sprouting seeds, grains and beans; soaking nuts and dried fruits; and blending and juicing fruits and vegetables. Dehydration is also used, because it doesn’t require much heat. The growing number of adherents to what is sometimes called a “living foods diet” – which include celebrity devotees like Demi Moore, Bryan Adams and Woody Harrelson – believe that eating uncooked food prolongs youth and fights disease. The raw diet tends to be dense with nutrients that are easily absorbed into your blood, and contains little or no saturated fat. It is low in sodium, high in potassium and fiber. These factors are important in helping to reduce the risk of certain diseases such as heart disease and some cancers. More importantly, temperatures above about 116 degrees F (46.6 C) destroy food’s natural enzymes, which facilitate digestion and keep our gut and arteries clean, thus boosting health and energy. How that happens is a bit controversial, with some scientists claiming that digestion depends on enzymes that the body generates and not on food enzymes. But fiber and antioxidants – of which fruits and vegetables are prime sources – influence that process. And the less cooked the fruit or vegetable is, the more ... To read the rest of this article, subscribe to Natural Life's digital edition, which includes access to this and other back issues. Wendy Priesnitz is the Editor of Natural Life Magazine and a journalist with over 30 years of experience. She has also authored nine books. Visit her website. |
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