The Ecology of Humans (60-1) Raw Food Diet

 Raw Food Diet

From the physical to electrical, to subtle organizing energy fields, live foods are superior for our health and well-being than any other type of food preparation. Live foods not only turn us into super energy Beings on the physical level, but superconductors of both electrical and cosmic energy. ~ American physician and homeopath Gabriel Cousens (Note that homeopathy is a pseudoscience without any credit beyond the placebo effect (a mind game). Cousens is spouting tripe.)

Subsisting on raw foods as a strict dietary regime has been around at least since the 1950s, when Lithuanian holistic health practitioner Ann Wigmore advocated a diet of raw fruits and vegetable as a cure for various diseases. Adherents claim that that heating foods above 47 °C damages or destroys food enzymes, vitamins, minerals, and proteins, as well as decimating a food’s energy field.

Many fruits are at their best uncooked. But the digestibility, and thereby nutritional availability, of many vegetables is promoted by steaming them. Grains and beans are most readily prepared by simmering heat.

Unless one grows one’s own food, or lives in a farming community, a raw-food diet presents serious logistical and even health issues. Some raw-food commercial products are prone to spoilage and contamination.

While fruits, nuts, and vegetables are readily available raw, preparing a balanced diet from uncooked foods can be time-consuming. Preparing rice for consumption without cooking means soaking it in warm water for more than a day to soften it. Tubers, such as potatoes, are another challenge in a raw-food diet regime.

The raw-food diet is another fad diet, albeit better than most in emphasizing fruits, vegetables, and seeds.