The fundamental principle behind raw foodism, also sometimes called rawism, is that plant foods in their most natural state – uncooked and unprocessed – are also the most wholesome for the body.
The dehydrator works with heat, but temperatures cannot be higher than 115 to 118 degrees. Raw foodists believe high heat leaches enzymes and vitamins critical for proper digestion. The American Dietetic Association challenges this assertion. It says the body -- not what goes in it -- produces the enzymes necessary for digestion. The ADA also says cooking food below 118 degrees may not kill harmful, food-borne bacteria.
Suzanne Hobbs, a registered dietician and faculty member for the University of North Carolina, conducted research on 17 raw foodists to find out information about their attitudes, practices and beliefs.
"They talked about that they heal faster, have fewer digestive problems, have more energy, increased mental clarity and need less sleep," said Hobbs, a vegetarian who has had a long-time interest in raw foodism because of increased media attention.
Since no cooking is involved in this diet one saves electricity and thus helps to conserve natural resources. In addition, because no animal products are involved in a raw foods diet, no animals are harmed which supports the animal rights movement. One of the most important claims made by raw foodists is that all cooked food is devoid of enzymes and that cooking food alters the molecular structure of food making it toxic
In a study completed by Mieko Kimura and Yoshinori Itokawa, various foods were analyzed for their mineral content before and after the food was cooked. The cooking losses of the minerals sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, and copper were examined. The researchers concluded that the mineral content in mass cooking was approximately 60-70 percent of the minerals in raw or uncooked foods. Vegetables, when compared with other foods, lost a noticeably higher amount of vitamins. When different cooking methods were compared for vitamin loss, squeezing after boiling and soaking a thin slice in water lost the most vitamins, preceeded by parching frying and stewing (Kimura, 1990).
By definition, those who are on a strict raw food diet eat 100% raw foods and nothing cooked over 116 degrees F. By following this diet, all meat and dairy products are also eliminated. This is one sector of veganism. The main difference between traditional vegans and raw food vegans is the cooking temperature limitations.
While many experience the benefits of eating a super healthy green diet, others experience a sort of withdrawal when initially switching over from their previous eating habits. These are typically mild but may include things like headaches, cravings and stomach discomfort. These are most frequently reported in people who formerly ate diets heavy in animal meat and byproducts.
Raw foods contain enzymes which greatly aid in their own digestion, freeing the body's own enzymes to do the work unimpeded of regulating all the body's many metabolic processes. Heating food degrades or destroys these enzymes in food, putting the onus on the body's own enzyme production.
These raw plant fats do not cause the body to gain excess weight because they still contain the enzyme lipase; this is the enzyme that is needed to digest fat. Cooking fats destroy lipase, along with other important enzymes and minerals.
The living pizza is said to be "better than the real thing."
The crust is made from sprouted grains and seeds and vegetables and then dehydrated. The tomato sauce is made from sun-dried tomatoes, dates, garlic and herbs. The creamy cheese topping is made from a variety of nuts, vegetables and spices. The pizza is topped with avocadoes, mushrooms, spinach and onions.