What Are The Benefits of a Raw Food Diet?
There has been a lot of media hype regarding raw food diets. Followers of this diet insist they lead the healthiest lives possible. So, what exactly is this, and what are the benefits of a raw food diet?
True raw food dieters (often called “raw foodists”) insist that a raw food diet leads to a lean physique, flawless skin, increased energy, and a lower risk of disease. They believe these benefits are only achieved when the diet is followed exactly. In order to follow a raw food diet (also called “raw foodism” or “rawism”) food is only consumed in its most natural form: uncooked and unprocessed. Undertaking this diet can be a bit of a project, and it takes a great commitment to stick with a raw food plan. Raw foodists spend hours of their time chopping, peeling, pureeing, blending, dehydrating, and preparing food. The majority (about 75%) of this diet consists of fruits and vegetables. Other common food choices include: beans, nuts, dried fruit, grains, sprouts, and seaweed. Most people on a raw food diet stay away from animal products, however some may consume cheeses that are made from raw milk, or raw eggs. Refined products, refined sugar, caffeine, and alcohol are not allowed.
Individuals that practice a raw food diet do not cook their food using traditional cooking techniques. Food dehydrators are used in place of conventional cooking. These dehydrators use a bit of heat (no more than 115 to 118 degrees) to dry out the food. Raw foodists believe that any temperature above 118 degrees kills vitamins and enzymes that are needed for digestion.
While there is not a great deal of evidence to back up the claims of the raw food diet and its benefits, there have been a couple of studies conducted. One such study did find that eating raw, cruciferous vegetables like broccoli, kale, cabbage, or Brussels sprouts may help to lower the risk of certain types of cancer. This is due to these vegetables having “isothiocyanates” which have been shown to change proteins in cancer cells. Cooking vegetables may reduce the amount of isothiocyanates.
Another study conducted reviewed the data produced from fifty different medical studies comparing the benefits of raw versus cooked vegetables. This study concluded that consuming raw vegetables might lower the risk of gastric, esophageal, pharyngeal, laryngeal, and oral cancers. Other studies have found that individuals who consume large amounts of fruits and vegetables, or those who lead a vegetarian or vegan lifestyle have lower cholesterol levels, and more moderated glucose levels.
It is important to consider all dietary options carefully, and discuss diet changes with your physician. It is not recommended that infants or children practice a raw food diet.
Check out these reviews & popular articles below:
