You Should Know

March 2013 Issue

Going Raw: Pros and Cons

The diet world has moved beyond the low-fat and low-carb crazes of yore toward eating more whole, unprocessed foods. You can’t argue with this concept—the nutritional benefits of eating foods fresh from nature, such as fruits, vegetables, nuts, seeds, whole grains and legumes, are plenty. But a new twist takes this diet principal beyond the whole food movement—to a dietary pattern based on eating whole plant foods that are cooked to temperatures not exceeding 118ºF. This means that most raw “foodists” are vegans, with the exception of a very few who also include unpasteurized dairy products or raw fish, meat and eggs.

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.