Everyone eats, and these days it seems everyone has an opinion about which foods or food preparation methods are the most beneficial. Meat lovers say that animal protein is essential for good health, while vegetarians decry the raising and killing of animals for the mass market. Some vegetarians take things a little further by practicing a life totally free of unprocessed foods, which means no cooking. This is called a raw food diet, and derives its health benefits from plant products such as nuts, fruits, fresh vegetables, seeds, grains, beans, dried fruit, sprouts and seaweed.
Vegetarian or vegan eating is nothing new. The idea of subsisting on unprocessed nutritional sources can still cause meat advocates to roll their eyes in mock horror. For some people, the concept of returning to an over-idealized diet that is all “natural” seems dangerous and impractical. Some question whether it is even possible to maintain optimum health after eliminating all foods that need cooking. For these people, cooking makes food safer and taste better.
One of the most visually obvious benefits is weight loss. It is no secret that we eat too much fat, sugar, and salt, key components of food production today. Over one-third of us are overweight, and obesity is skyrocketing, especially among young people. Diseases such as diabetes and certain kinds of heart problems are linked to our eating habits. One undeniable advantage to eating raw is that it is virtually impossible to gain weight, and most people shed a significant amount.
Body weight is one reflection of overall health, and that includes the digestive system and related functions. While there are many reasons linked to weight loss when this diet is adopted, it seems the elimination of unhealthy food-processing ingredients causes the body to stop storing fat, and start burning it. Advocates are also quick to point out that raw foods can contain enzymes which they say cooking destroys.
Enzymes are the complex proteins who are the key players in most biochemical reactions within our cells. Staying alive without enzymes would be difficult. Practitioners of the raw plan say that the enzymes prevalent in uncooked foods can alter the body’s functions for the better, and that includes more efficient processing of nutrients and the loss of unnecessary fat. There is however, some controversy as to whether uncooked enzymes actually aid digestion or increase overall lifespan. Critics point out that all enzymes that we eat get destroyed by stomach acid anyway, and it doesn’t matter whether they have been cooked beforehand.
Weight loss and the accompanying physical and mental benefits are good reasons to go raw. Unprocessed foods are easier to digest, and provide a maximum of energy. But what about the drawbacks? It is a mistake to assume that this way of eating is good for everyone. There have been few studies about whether eating foods in an uncooked state actually prevents disease, and many people simply don’t thrive or feel well on the diet. There are issues with vitamin deficiencies and bone health. Cooking food can break down fibres, and liberates some nutrients, such as beta-carotene and certain anti-oxidants. A totally uncooked diet requires the same or greater effort to maintain as a vegetarian, and requires lengthier preparation of certain kinds of foods. Some raw-food-only eaters end up looking gaunt. And, there is always a greater chance of contaminants in uncooked foods.
This means that before adopting any new eating plan, the benefits should be evaluated on an individual basis. There is no single diet plan that is automatically good for every person, and this one should not be promoted as a cure-all for any ailment. But, the fact remains that there are many people who have undertaken a raw food diet and became healthier, lost extra weight, and increased their well-being overall. Anyone interested in adopting these practices should consider all the information available regarding the benefits and disadvantages in order to make the wisest personal decision.
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