A Raw Food Diet Guide That Makes a Difference
An increasing number of individuals have caught on to the raw food diet phenomenon and have decided that adapting this way of life is an healthier method than the cooked diet alternative, which is believed to destroy a lot of the nutrients and enzymes in the food when they are cooked at temperatures that are higher than 115 degrees Fahrenheit or 46 degrees Celsius. However, it should be noted that there are some vegetables that are actually more nutritious when cooked. Research has indicated that when particular vegetables, such as asparagus, mushrooms, cabbage, carrots, peppers, and several other vegetables are cooked, they provide more antioxidants, like ferulic acid and carotenoids for the body when compared to them being eaten raw (A Notable Fact). This book is not only for people looking to lose weight but is critical in understanding why herbivores have much longer life spans, have much more energy and less illness. Not only will this explain the concept behind the raw food diet but it also helps in recipe selection and meal planning.
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