Skin Food Skinfood

Skin Food Skinfood

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The health benefits of raw food diet are highly contestable. On one hand, the diet offers quite a sensible alternative to overly cooked meals that are often robbed of nutrients due to cooking, while on the other, it provides a very unsustainable and malnourishment-prone option.

Raw food diet supports the theory that foods, especially those that are plant-based, are most nutritious in their uncooked and unprocessed states. This is because at certain temperatures nutrients like phytochemicals tend to disintegrate. Also, some methods of cooking like roasting and barbecuing transform foods into something unhealthy. Burnt meat, for example, is carcinogenic--not a very healthy prospect from all points of view.

The alternative methods of food preparation in this diet are, therefore, entirely different. For most parts, meals must be 75% raw, so all other types of food that are cooked for more than a few minutes are automatically removed from the menu. This is where problems pop up since the dieters' choices are dramatically limited to preparations like dehydration, chopping, blending, straining and peeling. Therefore, most cooked meals are taboo and must be replaced with uncooked alternatives.

Raw foodists do not rely on traditional stoves and ovens to prepare their meals. They typically use dehydrators, which take out moisture from vegetables, fruits and even grains without leaching out the properties that are essential in proper digestion. These dehydrators use heat with temperatures that barely go beyond 115 to 118 degrees Fahrenheit.

Despite the limited methods of preparations being an issue, many supporters find the diet enjoyable and very beneficial. Supporters of this "diet lifestyle" believe that this diet can trigger weight loss and can jumpstart one's health. Also, they believe that regular consumption of raw foods can limit or lower the risks of developing certain serious health conditions such as heart diseases, improve skin's integrity and appearance, and digestion.

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