Eat Raw Meaning and Benefits
A food is considered raw if it has never been heated over 104–118°F (40–48°C). It should also not be refined, pasteurized, treated with pesticides or otherwise processed in any way. When we speak of eating raw we are referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from the
Benefits of Eating Raw
Raw foods are better quality; therefore you eat less to satisfy your nutritional needs. The heat of cooking depletes vitamins, damages proteins
Raw foods have more flavor than cooked foods so there is no need to add salt, sugar, spices, or other condiments that can irritate your digestion system or overstimulate your nervous system.
Raw foods take very little preparation so you spend less time in the kitchen. Even a child of 5 or 6 can prepare most items for breakfast, lunch or dinner.
Avoidance of Chronic Diseases
Eating a diet of raw foods can reverse or stop the advance of many chronic diseases, including heart disease and cancer. Remember, cooking creates free radicals, which are the major cause of cancer. When you lower the number of free radicals your cells are bombarded with, you lower your risk of cancer. Here are some Foods That Can Lower the Risk of Cancer.
Stomach Related Issues
Heartburn, gas, indigestion, and constipation can become things of the past. As long as you combine raw food properly, you will soon reach a level where you no longer suffer from heartburn, gas, indigestion or constipation.
Most of the foods in a raw diet are low in calories, fat, and sodium. Keeping the weight off is key and can help prevent type 2 diabetes.
Strong Immune System
Most vegetables that are edible raw are very colorful and loaded with vitamin C like carrots, avocados, kale, and mushrooms. Here are some food that can boost your immune system.
Some supporters say that raw foods can improve skin’s appearance by lowering inflammation in the body.
Control Blood Pressure
Eating a raw diet is normally low in sodium which can help lower stroke risk, heart failure, and stomach cancer.
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