Originally published August 4 2005
Dieticians debate on health benefits of eating only raw foods
by Mike Adams, the Health Ranger, NaturalNews Editor
Some people will only eat raw, uncooked foods, since cooking foods at high temperatures often strips them of important vitamins and minerals. However, while raw foodists maintain raw foods are what helped prehistoric people thrive, not all dietiticians think a raw food diet is the best for you, since certain vegetables release more antioxidants and are more easily digested when cooked.
Mention of the word "food" and some folks envision grills, saut� pans, woks and crock pots.
But raw food enthusiasts have a different vision and it's beyond salad bars and broccoli spears.
Similar to vegetarians who can whip up burgers as filling and flavorful as beef, folks who eat only uncooked foods can transform plants into meals they say are just as diverse, yet more digestible, as anything touched by a flame.
Kelly Serbonich, 25, has followed a raw foods diet for the past four years.
As a child growing up near Buffalo, she ate "pretty normal," she said.
"We always had a garden and my father was always a hunter so I ate fresher foods on that end.
I was always the one eating an orange instead of doughnuts."
But then she began to read about animal cruelty and slaughterhouses and became vegetarian, the type who ate fake meats, plenty of soy products and lots of pastas and breads.
"I was having some weird digestive problems going on so I knew there was more to (good health) than just not eating meat."
An 11-week internship at the Hippocrates Health Institute, a natural and alternative health school in West Palm Beach, Fla.
In Florida she ate meals such as nut meatloaf made with walnuts, pecans, carrots, red bell peppers, celery, onion, garlic and paprika.
Menus included veggie chips, sunflower sprouts, carrot cake, pies and pastas all raw.
After her internship Serbonich, went to Rhode Island to pick up her degree in culinary nutrition from Johnson & Wales University and returned South, to Hippocrates, where she spent four years as an executive chef.
Today, she works at Moosewood Restaurant in Ithaca.
Not all dietitians, however, agree that our bodies work better on raw fuel.
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