When the term “raw food diet” is mentioned, many of us would probably immediately associate it with “sun-cooked” vegetables, fruits, seeds, and nuts mixed into a salad, but the fact is a lot of so-called non-vegetarian food is also eaten raw. For instance, the Japanese, perhaps the healthiest people on this earth, eat a substantial amount of uncooked seafood. Sushi, a Japanese raw fish preparation, today is a gourmet's delight. In other cultures, many appetisers like caviar, stallion salamis and oysters are all eaten raw, and are in fact considered delicacies. And in Africa, many beef dishes are eaten raw.
It’s believed that once cooked, food can lose up to 85 percent of its nutritional value. Hence they are best consumed in their original form to retain all the nutrients and active enzymes, which are known as “live food energy”. (That’s why we always emphasize “never cook or boil raw honey!”) Raw-foodists have invariably reported experiencing major health improvements, including greater energy, weight loss, detoxification, and a sturdier immune system that better resists and recovers from many kinds of diseases. They reckon that one of the most important improvements resulting from a raw food diet is in the digestive system; raw food digests terrifically well, eliminating acid, bile and residual effects of digestion that are associated with a cooked food diet. As heat changes the makeup of food and the digestive system has to work harder and longer to process, the Rawists feel that cooking is unnatural and unnecessary, and that cooked food is "dead" and has lost most of its nutritive value. Read “Raw Food Diet, the Natural Way!” for the full account.
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