Motivation to become raw?
Hi, vegans and vegetarians! I assume that this is the best forum to post my question.
I’ve researched raw-foodism, and I am sold! I’m eager to gain all of the health benefits from this diet. But there are so many cooked foods and non-vegetarian foods (sorry) that I can’t imagine living without. How do you cope with this? Should i just go 75% raw and allow myself to eat those prized foods occasionally? Will my health improve even as a 75% raw foodist, or do I need to go all the way?
Tagged with: cooked foods • diet • health benefits • Raw Foodism • raw foodist • vegans • vegetarian foods • vegetarians
Filed under: Raw Foodism
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I would start slowly first don’t go cold turkey (or cucumber lol) because your won’t obviously last :( I suggest you go to http://www.fitonraw.com it will REALLY help you and suscribe for daily e-zines to help you get to 100% in a comfortable non fast way. Remember to eat a lot of fruit, some greens and little fat so you can last
A 100% pure raw diet is almost impossible to achieve, because so many ingredients we use have been cooked or baked. There are high-raw foodies who strive to consume as much of a raw diet as possible, but many people are 50%-75% raw, which still yields health benefits.
Be careful about where you are getting your sources too. Too much information out there is based on fadism about being "100% natural" rather than based in scientific information on nutrition. What particular data are you looking at exactly anyways? The main issue I’ve seen in areas of nutrition I’ve worked with is water soluable vitamins since they can be leached out by the water you use to boil vegetables. That can be reduced by using that water for a soup, or not over boiling. In the long run though, cooked has more nutrients available to us where raw has less in most cases. One I quite a lot is that I can get 1.8mg of lutein from 1 cup of raw spinach, but 13.3mg from the same cup of spinach if it’s cooked. It all depends on the specific nutrient you are looking at, but the net effect is improved nutrient availability for most cases. Most comparisons I’ve seen like that show an increase of bioavailability from cooked foods, not a decrease.