The raw food movement has become popular recently, with many proponents believing that by cooking our foods, we're killing all its nutrients and by eating our foods in their raw, "alive" state, we're going to be rewarded with vibrant health.
I tend to take an intuitive and flexible approach when it comes to food. I love to explore all the different dietary systems out there and take from them that which I feel will work for myself or whoever I'm cooking for. There are many factors that govern my food choices, such as the health condition of the person I'm cooking for, the climate and environment, the availability of fresh and locally grown ingredients, the mood I'm in and the time I have to prepare the foods.
Still, I do believe that including a percentage of raw and very lightly cooked foods in our diet is important—not just to add variety of textures, vibrant colors and flavors, but also for their health benefits.
Health Benefits of Raw Food
Research on enzymes has shown the importance of including raw foods in our diet to support healthy digestion and absorption of nutrients. These raw-food enzymes start the process of digestion in the mouth and upper stomach. But, when food is heated beyond 118 degrees, the enzymes are deactivated. Our bodies do produce their own enzymes for digestion, but it helps when we get them from our foods as well.
Most traditional cultures incorporate some raw, enzyme-rich foods into their cuisines, from raw salads and fruits to raw animal protein such as fish, meats and raw dairy products. Fermenting and culturing food enhances its enzyme content, and you will find that most traditional cuisines will also have some form of fermented food included—for example, pickles and fermented soy products commonly served in Japan, kimchee from Korea, sauerkraut in European countries and yogurt and other fermented dairy products found in many cultures.
Discover the main components of raw food