The raw food diet is just that, raw. Aficionados heat nothing above 118 degrees to avoid changing the molecular structure of food. Eating foods uncooked, say raw foodists, preserves vitamins, minerals and, most importantly, the enzymes that aid digestion. They also banish all processed foods such as flour, dairy products and white sugar – foods that have been heated and refined in the preparation -- from their diet.


Why go to the trouble? Raw foodists cite a number of benefits to eating the raw way. They boast, improves their health and vitality. Raw foodies have clearer skin (some say it glows), leaner bodies, don’t get sick as often as other eaters, don’t need as much sleep and generally feel elated on the diet.

Some people might think raw food means dull food, a rabbit-food diet of carrot sticks, for example. In fact, the exact opposite is true. Raw food is one of the liveliest and most flavor-packed in the vegetarian range. Raw food cooks are very creative in their preparations – including making convincing and delicious pasta from shredded zucchini and savory cheese from nuts. They also expand the vegetarian repertoire of ingredients, mining a broad range of fruits, vegetables, seeds, sprouts and nuts for intriguing recipe combinations.

See also:

Why Go Raw?
Recipes
Getting Started