Raw food: healthy, but do you know some of this info…


Raw food is not heated before consumption – i.e., not baked, fried, boiled, or pasteurized. According to many raw foodists, foods prepared by heating are “unnatural” and inconsistent with the natural human diet. But even raw food purists do not only eat uncooked food: Depending on the nutritional program, 100 percent or just 50 to 70 percent of the diet can consist of raw foods. Raw foodists are not necessarily vegetarians either.

Benefits of Raw Food

Consumed in raw form, vitamins, enzymes, and minerals are fully preserved in the food. The intestinal function can improve due to the numerous dietary fibers, which also lower cholesterol levels. Raw food can restart the body’s self-regulation as a temporary healing food, for example, in chronic constipation or constipation. On the other hand, the argument of raw foodists that this form of nutrition can cure cancer has not yet been scientifically proven.

If you want to include more raw food in your diet, you should slowly change your diet so that the intestines can get used to the unusual amounts of fiber. But, again, eating slowly and chewing thoroughly is important so raw food can be better digested.


There is no medical argument for permanently choosing raw food over other forms of nutrition. On the contrary: If you only eat uncooked food, you cannot supply the organism with the energy it needs. The energy content of raw food is low about the amount consumed, which means that with normal portions, there is a risk of undersupply.

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What does modern nutritional science say?

Nutritionists generally reject raw food as the only form of nutrition. Because many important nutrients are contained in foods that are not edible uncooked, others the body can absorb much better from prepared foods. People with an increased need for nutrients – such as the sick and pregnant women, but also children – should therefore never eat only raw food!

Raw food

In addition, raw fruit, vegetables, and grains are rich in fibers, acids, and other substances that can lead to fermentation and flatulence. Quite a few people can only tolerate raw food in moderation, even after getting used to it. Raw foodists also have to do without many valuable foods: These include the staple foods and carbohydrate suppliers potatoes, rice, pasta, and bread. Toxins in raw vegetables or fruits such as green beans or rhubarb prohibit uncooked consumption. Bacteria in raw milk or salmonella in eggs or meat, which would otherwise be killed by heating, pose an additional health risk. Raw food is therefore particularly problematic in warm countries.


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