Becoming Raw: The Essential Guide to Raw Vegan Diets
Brenda Davis, Vesanto Melina
Language: English
Pages: 352
ISBN: 1570672385
Format: PDF / Kindle (mobi) / ePub
This book contains a wealth of information on the raw food lifestyle. 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. And both old converts to raw foods and new recruits alike will be fascinated with food historian Rynn Berry's presentation of the first narrative history of the rawfoods movement in the United States.
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. Readers will find science-based answers to tough questions about raw foods and raw diets, easy-to-follow nutritional guidelines, and practical information on 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. Nutritional analyses are given for each recipe. Also included is a section on what foods and equipment are needed to get started and what raw food preparation basics are good to master.
This book is a major contribution to the raw foods movement.
some evidence that L-canavanine can stimulate or exacerbate symptoms of systemic lupus erythematosus (SLE) and possibly other inflammatory diseases.5 In 1981, a clinical trial using alfalfa seeds for cholesterol reduction resulted in enlargement of the spleen and reductions in various blood cells in one of the study participants.6 In 1983, two lupus patients in remission experienced reactivation of their symptoms while taking alfalfa tablets.7 Four healthy individuals were reported to have
other shapes, such as diamonds. Return the trays to the dehydrator and dehydrate at 105 degrees F (40 degrees C) for 9–10 hours, or until the tops of the crackers are dry and crisp. If the score marks are barely visible, score the crackers again. Place a mesh dehydrator screen and tray over the cracker dough and flip the dough onto the screen. Remove the top dehydrator tray and peel off the nonstick sheet. Put the trays back in the dehydrator and dehydrate for 8–12 hours longer, or until the
coconut/coconut oil and, 139 copper and, 187 diseases/conditions and, 26 cancer, 34 cardiovascular (heart) disease, 34, 35, 35 fibromyalgia, 28–29, 29 overweight/obesity/weight gain, 37 docosahexaenoic acid (DHA) and, 35 fat (dietary) and, 39–40, 63, 100, 120–121, 125, 133 fiber and, 107 Gerson therapy and, 33 Graham, Sylvester, and, 10 Herbert Shelton diet, 6 high-sensitivity C-reactive protein (hsCRP) and, 34 INHS and, 6 nutrients/nutrition in, 39, 39–40 pro-oxidants and, 66
doesn’t come from meat and dairy products; rather, it primarily comes from coconut and, in smaller amounts, from nuts, seeds, avocados, and oils. What does all this mean from a practical perspective? Does the high quality of fat in raw food compensate for the relatively high percentage of fat in many raw vegan diets? Are raw diets that contain a lot of olive oil and coconut oil less healthful than those that derive most of their fat from whole foods? In this chapter we will explore the current
severely restricting high-fat plant foods, particularly when following a raw vegan diet, may prove a disadvantage. The most important justifications for the inclusion of higher-fat plant foods are outlined below: 1. Low-fat raw diets consist predominately of fruit, with the addition of smaller amounts of greens. These are highly nutritious foods; however, when they are consumed exclusively, the diet may fall short in a number of nutrients, including protein and a variety of trace minerals.