Raw Food: Myths and Truths – Vesanto Melina

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Raw Food Diets: What’s True, What’s Not?

Can we survive–and thrive–on a raw food diet? Why would anyone want to? Do our bodies need the enzymes from plant foods? Are cooked foods toxic? Is food combining important for optimal digestion and health? Should we be eating buckwheat greens, sprouted legumes, raw mushrooms, and seaweeds? What do we learn from the major scientific studies about the health benefits of a diet composed entirely, or mainly, or raw plant foods? For maximum benefit, must our diet be 100 percent raw? What does a nutritionally adequate raw food diet look like?

Bio

Vesanto Melina is a Registered Dietitian and co-author of Becoming Raw and of the Raw Food Revolution Diet. She also is co-author of the bestselling nutrition classics Becoming Vegan, Becoming Vegetarian, Raising Vegetarian Children. Vesanto taught nutrition at the University of British Columbia in Vancouver, Canada and at Seattle’s Bastyr University. She co-authored the joint position paper on vegetarian diets of the American Dietetic Association and Dietitians of Canada. Her website is www.nutrispeak.com

Books

Becoming Raw by Brenda Davis and Vesanto Melina, The Book Publishing Company, 2010. The Raw Food Revolution Diet by Cherie Soria, Brenda Davis and Vesanto Melina, The Book Publishing Company, 2008