Becoming Raw

In BECOMING RAW, world renowned dietitians Brenda Davis and Vesanto Melina, whose expertise is plant-based nutrition, took on the challenge of separating fact from fiction and dispelling common myths that surround raw vegan diets. They contacted experts who are often quoted but rarely questioned, searched journals and ancient manuscripts for answers that stand up to scientific scrutiny, and examined current research from peer-reviewed medical literature for the latest studies and case files. They were able to find science-based answers to the tough questions surrounding raw vegan diets, including: can you get enough protein by mainly eating fruit, how do you get adequate B12, iron, and calcium, are raw diets too high in fat, do enzymes in raw foods really contribute to human health, can cancer and other chronic diseases be prevented by eating a raw vegan diet, and does cooking destroy nutrients or is it necessary for food safety? Written to help readers design a raw or mainly raw vegan diet that is nutritionally safe and adequate, this guide also provides health professionals a scientifically sound reference for their patients and clients. Davis and Melina demonstrate how to meet recommended intakes for every nutrient, provide nutrition guidelines and menus, and include a section of recipes (complete with nutritional analysis) selected on nutritional value, simplicity, and flavor. And for the first time, food historian Rynn Berry presents a coherent, objective narrative tracing the history of the raw-food movement in the United States.