The raw food movement is gaining in popularity. Claims of amazing cures,
spectacular weight loss, and increased energy and vitality have fueled
interest…and concern.
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In
Becoming Raw,
two world renowned dietitians, Brenda Davis and
Vesanto Melina, took on the challenge of
separating fact from fiction and dispelling
common myths that surround raw vegan diets. They
contacted experts who are often quoted but
rarely questioned, searched current scientific
journals and manuscripts from the past for
answers that stand up to scrutiny. They examined
research on nutritional issues related to raw
foods from peer-reviewed medical literature.
They found science-based answers to tough
questions surrounding raw vegan diets,
including:
Can you get enough protein by mainly
by eating friut. |
How do you get adequate B12, iron, and calcium?
Are raw diets too high in fat?
Do enzymes in raw foods really contribute to human health?
Can cancer and other chronic diseases be prevented by eating a raw vegan diet?
Does cooking destroy nutrients?
Is cooking necessary for food safety?
Davis and Melina help readers to design a raw or high-raw vegan diet that is
nutritionally safe and adequate. The book provides health professionals with a
scientifically sound book that is referenced throughout. At the same time, it
makes fascinating reading! Davis and Melina show how to meet recommended intakes
for every nutrient, provide nutrition guidelines and menus, and include a
section of recipes (complete with nutritional analysis) selected on the basis of
nutritional value, simplicity, and flavor.
And for the first time, food historian Rynn Berry presents a coherent, objective
narrative tracing the history of the raw-food movement in the United States. His
website is www.vegsource.com/berry/
Completely referenced,
Becoming Raw
is the essential guide to raw vegan diets.
Brenda Davis
Past chair of the Vegetarian Nutrition Dietetic Practice Group of the American
Dietetic Association, Brenda has worked as a public health nutritionist,
clinical nutrition specialist, nutrition consultant, and academic nutrition
instructor. She is currently the lead dietitian in a diabetes intervention
research project in Majuro, Marshall Islands.
Also co-authored: The Raw Food Revolution
Diet (2008), New Becoming Vegetarian
(2003) Becoming Vegan (2001), and
Defeating Diabetes (2003).
Vesanto Melina
Coauthor of Dietitians of Canada and the American Dietetic Association’s
position paper on vegetarian diets, Vesanto is a consultant to the Government of
British Columbia. She has also taught nutrition at the University of British
Columbia and at Seattle’s Bastyr University.
Also co-authored: The Raw Food Revolution
Diet (2008), The Food Allergy
Survival Guide (2004), New Becoming
Vegetarian (2003), Raising Vegetarian
Children (2003) and Becoming Vegan
(2001).
Rynn Berry
The historical advisor to the North American Vegetarian Society, Rynn is the
author of several books on vegetarian food history. He has also written numerous
articles on the subject for the Oxford Companion to American Food and Drink. |
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