Raw Food Diet Scientific Research – This article is about the consumption of raw food in humans. For raw food for cats or dogs, see raw nutrition.
Raw food, also known as rawism or following a raw diet, is the practice of eating only or mostly uncooked and unprocessed foods. Depending on the philosophy, or type of lifestyle and desired results, a raw diet may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat and dairy products. Diets may include lightly processed foods, such as various sprouted seeds, cheese, and fermented foods such as yogurt, kefir, kombucha, or sauerkraut, but usually not foods that have been pasteurized, homogenized, or produced using pesticides. synthetics, fertilizers, solvents, and food additives.
Raw Food Diet Scientific Research
A raw diet, especially raw veganism, can reduce your intake of important minerals and nutrients, such as vitamin B12.
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Raw food is food that contains food that is old or not cooked very much or at a low temperature.
Raw animal foods include any animal that can be eaten raw, such as raw meat, raw muscle meat/organ meat/raw eggs, raw milk, and old raw animal foods such as ctury eggs, meat/fish/shellfish/kefir, and vegetables , fruits, nuts, and sprouts, but with non-green grains, green nuts, and green soy. The raw food included in such a diet is not heated above 40 °C (104 °F).
“Raw Foodists” believe that food cooked above this temperature has lost its nutrients and is harmful to the body. Smoked meat is not liked by most Raw-Omnivores.
The founder of the Primal Diet is Aajonus Vonderplanitz, a resident of Malibu, California. It has been estimated by Aajonus Vonderplanitz that there are 20,000 followers of his raw meat Primal Diet in North America, alone.
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Raw vegetable foods consist of raw, unprocessed plant foods that are not heated above 40–49 °C (104–120 °F). Common foods included in the raw diet are fruits, vegetables, nuts, seeds, and sprouted grains and legumes.
Among green vegetables there are subgroups, such as “fruitarians”, “juicearians”, or “sproutarians”. Fruit eaters eat mostly fruits, berries, seeds and nuts only. Juicers process their raw plant foods into juice.
The British Dietetic Association named this vegan diet one of the “5 worst celebrity diets to avoid in 2018”, raising concerns that it could harm long-term health.
“BDA’s conclusion: A carefully planned vegan diet with the necessary ingredients such as vitamin B12 and vitamin D can be healthy, but it is not a guarantee of weight loss. Vegan cakes are still cakes, vegan syrups often have added sugar and vegan food contains the same calories as a non-vegan diet.” and “It may not hurt your health in the short term but it can in the long term if it’s not balanced.”
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The earliest documentation of raw food is associated with hermits and monks practicing asceticism. For example, John of Egypt, a man who lived in the Nitrian Desert, lived on dried fruits and vegetables for fifty years; he does not eat anything cooked.
A written testimony to a commitment to raw food is the Ethiopian monk Qozmos, who in the late 1300s CE dedicated himself to teaching himself to eat only raw food.
This caused problems in his Ethiopian Orthodox Tewahedo monastery because he refused to eat the Eucharistic bread, which had been cooked. As a result, he left the church and stayed with the Jewish community of Beta Israel.
The green diet of the time was first developed in Switzerland by Maximilian Bircher-Bner (1867-1939), who had been influenced in his youth by the German Lebsreform movement, which saw civilization as corrupt and wanted to “return to nature”; it includes holistic medicine, nudity, free love, exercise and other outdoor activities, and foods considered “natural”.
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Bircher-Bner accepted a vegetarian diet, but took it a step further and decided that raw food was what humans were meant to eat; he was influenced by Charles Darwin’s idea that humans are another species of animal and Bircher-Bner said that some animals do not cook their own food.
In 1904 he opened a sanatorium in the mountains outside Zurich called “Lebdinge Kraft” or “Vital Force”, a technical term in the Lebsreform movement that referred mainly to sunlight; he and others believe that this erg “depletes” more in plants than in meat, and it decreases with cooking.
This idea was influenced by Ann Wigmore, a famous advocate of raw food, but it was rejected by scientists and doctors as a hoax.
One of the first books to promote a raw diet was Euge Christian’s Uncooked Foods and How to Use Them, in 1904.
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Other early twentieth-century proponents included California fruit grower Otto Carque (author of The Foundation of All Reform, 1904), George Julius Drews (author of Unfired Food and Trophotherapy, 1912), Bernarr Macfadd and Herbert Shelton. Drews influenced John and Vera Richter to open America’s first green restaurant “The Eutropheon” in 1917.
Shelton has been arrested, jailed, and fined numerous times for using flea-free medicine during his career as an advocate of rawism and other health and dietary philosophies. Shelton’s legacy, as popularized by books like Fit for Life by Harvey and Marilyn Diamond, has been deemed “pseudonutrition” by the National Council Against Health Fraud.
Leslie Kton’s book Raw ergy – Eat Your Way to Radiant Health, published in 1984, added to the popularity of foods such as sprouts, seeds and fresh vegetable juices.
The book promotes a 75% raw diet, which means it will prevent degenerative diseases, delay the effects of aging, provide energy and improve emotional balance; cites examples such as the rich seed-rich diet of the Hunza long-lived people and Gerson’s unwholesome, dangerous and highly dangerous cure for pot.
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In the 21st century, raw diets (especially those that focus on raw milk, raw eggs and raw meat) have been popularized and politicized as part of a broader “right-wing bodybuilding” movement associated with hypermasculinity, physical fitness, glamor and ancient civilizations. . and opposition to feminism and mainstream modern culture.
Food poisoning is a health hazard for anyone who eats raw food, and the increased demand for raw food is associated with a greater incidence of foodborne illness,
Outbreaks of gastroenteritis among consumers of raw and undercooked animal products (including smoked, pickled or dried animal products
Another review says “Many raw foods are toxic and only safe when cooked. Some raw foods contain substances that destroy vitamins, interfere with the digestive system or damage the intestinal wall. Raw meat can be contaminated with bacteria that can be destroyed by cooking; raw fish can contain substances that interfere with vitamin B1 (anti-thiaminase )”Cooking is important to our diet. It helps us to digest food without using much energy. It softens food, such as cellulose fibers and raw meat, which our small teeth, weak jaws and digestive systems are not equipped to handle. And while we may hear from raw food experts that cooking kills vitamins and minerals in food (while also altering enzymes that aid digestion), it turns out that raw vegetables aren’t always healthy.
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A study published in the British Journal of Nutrition last year found that a group of 198 subjects who followed a strict green diet had normal levels of vitamin A and high levels of beta-carotene (an antioxidant found in dark and yellow fruits and vegetables), but low levels of antioxidant lycopene.
Lycopene is a red pigment found in tomatoes and other pink fruits such as watermelon, pink guava, red pepper and papaya. Several studies conducted in recent years (at Harvard Medical School, among others) have linked high lycopene intake to a lower risk of cancer and heart disease. Rui Hai Liu, an associate professor of food science at Cornell University who has researched lycopene, says it may be a more powerful antioxidant than vitamin C.
A 2002 study (published in the Journal of Agriculture and Food Chemistry) found that cooking actually increases the amount of lycopene in tomatoes. He said the level of one type of lycopene, cis-lycopene, in tomatoes increased by 35 percent after cooking them for 30 minutes at 190.4 degrees Fahrenheit (88 degrees Celsius). He said the reason: heat breaks down the thick cell walls of the plant and facilitates the uptake of some of the nutrients bound to those cell walls.
Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also provide more antioxidants, such as carotenoids and ferulic acid, to the body than they do raw, Liu said. At least, that is, if it is boiled or boiled. A January 2008 report in the Journal of Agriculture and Food Chemistry states that boiling and heating better preserves antioxidants, especially carotenoids, in carrots, zucchini and broccoli, than frying, although boiling is considered best. Researchers have studied the effects of various cooking techniques on compounds such as carotenoids, ascorbic acid and polyphenols.
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Fried food is a known source of free radicals, due to the fat that oxidizes when heated at high temperatures. These radicals are very effective because they have at least one
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