If the objective of eating is to extract and absorb the maximum quantity and quality of nutrients, including enzymes from food, its paramount that your food, as far as possible, should be fresh, natural unadulterated and well balanced. Hence it’s wise to build raw foods into your daily diet. Raw foods mainly consist of fruits and vegetables, but raw eggs, fish and many meats can be eaten raw. Almost without exception the fresher the produce the higher its nutritional value. In addition, raw foods being all natural contain no questionable preservatives, artificial colourings, flavour enhancers (sugar/salt), emulsifiers or stabilizing agents, etc.
Consistently consuming a diet concentrated on raw and minimally prepared foods, with a strong bias towards a plant-based source, can drastically reduce the risks of contracting many diseases, including diabetes, obesity, cardiovascular ailments and various cancers, etc.
Remember processing raw food products degrades and many times denude their natural nutritional value. However many foods cannot be digested raw, for example – whole grains, potatoes and beans, which must be correctly cooked prior to eating. But the minimal processing concept is also extended to cooking since exposing food to high temperatures or modern processing techniques for extended periods of time lowers and degrades their natural nutrients.
The dark side of raw foods particularly raw fruits and vegetables is that if not washed properly they may be contaminated with farmyard pesticides, bacteria, parasites and their eggs, all of which may had to contracting harmful effects. While similarly raw eggs and unpasteurized milk products may contain harmful parasites.
So to take full advantage of nature’s nutritional bounty carefully build the correct raw foods into your daily diet.
» realize that processing foods degrades their nutritional value. Foods in their natural pristine state are a great nutritional gift from nature. Man, by processing such foods cannot improve their nutritional value, but by processing them can only degrade such values. Highly processed foo may look and taste more tempting, when adulterated which enhanced colours and flavouring but with each processing step the nutritional value of the original natural ingredients is devalues,
» review the foods that are available to you and categorize them into: natural (raw), minimally processed and highly processes, understand the health benefits and unhealthy effects of each food item you consume.
» if you concur with this chapter you should:
1. Increase the percentage of raw and lightly cooked foods consumes,
2. limit the percentage of moderately processed foods.
3. Minimize those tempting, but unhealthy, highly processed foods.