The acclaimed authors of Becoming Vegan and The New Becoming Vegetarian present the first authoritative look at the science behind raw food diets. This is essential information for anyone considering or already on a raw-food diet. Readers are furnished nutrition guidelines and shown how to construct a raw diet that meets recommended nutrient intakes simply and easily. Also featured is the first narrative history of the raw-foods movement by food historian Rynn Berry.
Chapters include: - the health benefits of raw diets and the truth about nutrients in cooked foods - sections on calories, carbohydrates, fats, vitamins, and minerals - a comparison of nutrients in various raw diets - what science says about popular raw-diet claims - the safety of raw foods, sprouts, and dehydrated and fermented foods.
Includes over forty-five recipes complete with nutritional analyses.
ISBN: 9781570672385
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