What does RAW Nutrition mean?

RAW Nutrition” isn’t a strictly defined term in the world of nutrition or food science as of my last update in September 2021. However, the term “raw” in the context of food and nutrition typically refers to foods that are uncooked or not heated above a certain temperature (often said to be around 104°F to 118°F or 40°C to 48°C). The idea is that keeping foods below these temperatures can preserve their nutritional content, especially certain enzymes and vitamins that may be destroyed or diminished by heat.

Here’s a more detailed breakdown of some key concepts and beliefs related to raw nutrition:

Enzymes: Raw food proponents believe that raw foods are rich in enzymes, which aid in digestion and absorption. Cooking, they argue, destroys these enzymes, making food less nutritious and harder to digest.

Nutrient Preservation: Cooking can indeed diminish the levels of certain vitamins and phytonutrients in foods. By consuming them raw, proponents believe that they’re maximizing their intake of these nutrients.

Natural State: There’s a belief that consuming foods in their natural, unprocessed state leads to better health. This perspective often extends beyond just cooking, encompassing the avoidance of heavily processed, refined, and artificial ingredients.

Health Benefits: Many raw food enthusiasts claim health benefits ranging from weight loss and clear skin to prevention or even reversal of chronic diseases. However, the scientific evidence is mixed, and while there are undoubtedly benefits to consuming raw fruits and vegetables, a strictly raw diet can also have limitations.

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https://nutritionalstudi.blogspot.com/2023/10/raw-nutrition.html