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Overview
Raw diets are gaining popularity due to their reputation for providing radiant health and reversing many common ailments. People adopt raw diets to lose weight, for ethical reasons, or because fresh vegetables, fruits, nuts, and seeds are nutrition powerhouses.
Becoming Raw will help you design a raw or mainly raw vegan diet that is nutritionally safe and adequate and is optimal-nourishing your body, mind, and soul. It offers sound nutrition guidelines based on current research from peer-reviewed medical literature and includes simple, delicious recipes along with sample menus to get you started.
Nutrition experts and registered dietitians Brenda Davis and Vesanto Melina explain how you can meet your recommended intake for every nutrient with an entirely or mainly raw vegan diet. They provide science-based answers to the tough questions surrounding raw vegan diets:
Can you get enough protein by eating mainly fruit?
How do you get adequate vitamin B12, iron, and calcium?
Do enzymes in raw foods really contribute to human health?
Can cancer and other chronic diseases be prevented by eating a raw vegan diet?
You'll learn whether cooking truly destroys nutrients, is necessary for food safety, or removes "antinutrients."
Plus, for the first time anywhere, vegetarian historian Rynn Berry presents a coherent, objective narrative tracing the history of the raw-food movement in the United States.
Synopsis
Nutrition experts Brenda Davis and Vesanto Melina once again provide the essential information needed to safely embrace a new dietary lifestyle. As they did for vegetarians and vegans in Becoming Vegetarian and Becoming Vegan, they present the first authoritative look at the science behind raw foods. More people are jumping onto the raw foods bandwagon either to lose weight, fight chronic health problems, or simply to benefit from the high level of nutrients found in uncooked or sprouted foods. The authors offer science-based answers to tough questions about raw foods and raw diets, furnish nutrition guidelines and practical information, and show how to construct a raw diet that meets recommended nutrient intakes simply and easily. A section of over forty-five recipes provides dishes for any time of day and every occasion. Food historian Rynn Berry fills readers in on the history or raw diets. Also includes a section on what foods and equipment are needed to get started and what raw food preparation basics are good to master.