Foundation Diet and Health
The best perspective for your health
The best perspective for your health
The best perspective for your health
The best perspective for your health
The recipes can also be found in our app.

3 Why Raw Food?

Comments

Reasons for and against raw food: disease or obesity often causes people to turn to raw food. But you can end up on an unhealthy path, as with any type of diet.


Raw foods: Carrots Apples Parsley Cucumber Broccoli in preparation for a meal.© CC0, shutterstock, PixabayWith this series of articles, it is possible to go back to the previous article by clicking on the arrow above (right side of screen), for example, if a search machine brought you directly here. Or you can go on to the next article. The 10 articles relating to raw food were revised in 2014. All of the other articles are new.

Conclusion

This article focuses on several major arguments for changing to a raw food diet. In it, I will also discuss some of the more disputed ones. Each of the claims could clearly open up a discussion of its own, which could fill a whole volume of books. Here are the most important points.

There are good reasons to eat a raw food diet, some of which are analytically deduced and others which become obvious through synthesis.

1. The Maillard reaction

An example of an analysis-based argument is the Maillard reaction, which occurs when food is heated; this process has been scientifically shown to cause cancer-promoting inflammation in cells.

Acrylamide is only one of the possible carcinogens resulting from the Maillard reaction. It is found in the highest levels in starchy foods such as French fries and potato chips.

Examples of foods that can promote inflammation and eventually lead to cancer.© CC-by 2.0, Collage Catalina Sparleanu, PhD, Foundation Diet and Health Switzerland

Comments
Tag Cloud
 food   raw   diet   life   foods   eat   meat   health      animal   animals   humans   Maillard   cancer   person   cooked   farming   diets   medicine   consumption   foodists   body   substances   diseases   protein   macromolecules   conclusions   natural   chickens   lead