3. The Raw Report: Scientific Evidence to Date

    Raw Vegan Diets and Chronic Disease

    The Adequacy of Raw Vegan Diets
4. Why Raw Rocks!
    Raw-Food Defenses: How Plants Protect Us
    Damaged Goods: Assaults on Our Health
5. Energy and Power
    Energy (Calories) and Body Weight
    Calories, Protein, Fat, Carbohydrate and Water in Raw Food (table)
    Digestion
    Protein                 

6. Carbohydrates in the Raw

    Types of Carbohydrates

    How Carbohydrates are Digested

    Why We Need Carbohydrates

    The Most Concentrated Sources of Carbohydrates

    Average Carbohydrate Intakes for Raw Foodists

    Fiber: The Whole Story

    Carbohydrates: Unrefined or Refined, Simple or Complex 
7. Fat: Friends and Foes                              
    Optimal Fat Intake
    Ensuring Optimal Intake of Essential Fatty Acids
    Fats that Provide the Greatest Health Advantages   
    Coconut Oil: Menace or Miracle?
8. Vitamins: Inviting Vitality     
    Protection by Antioxidants from Free Radical Damage       
    The Body's Detoxification System
    Vitamins C, E, K, and D          
    Vitamins in Raw Foods (table)
    Production of Energy from Foods: the B Vitamins
    Vitamin B12
9. Acid-Base Balance, Bones, and Minerals
    Acid-Base Balance and Bones
    Mineral Absorption
    Mineral Intakes on Raw Diets, Their Functions and Food Sources
    Minerals in Raw Foods (table)
10: The Great Enzyme Controversy   
    Understanding Enzymes and Their Functions     
    The Food Enzyme Theory: Fact and Fiction               
11. Food Safety: Raw Case Files
     Suspect 001: Buckwheat Greens
     Suspect 002: Alfalfa Sprouts
     Suspect 003: Sprouted Legumes
     Suspect 004: Mushrooms
     Suspect 005: Sea Vegetables
     Suspect 006: Sprouts                                     
12. Nutrition Guidelines and Menus   
     Supplements as a Safety Measure   
     Weight Management
     Food Combining Theory and Fact
     Menus for Excellent Health (#1 to 6)
13. Recipes (with nutritional analyses)        
     How to Approach the Recipes 
     Beverages
     Cereals and Crackers
     Spreads, Dips, and Cheeses
     Soups          
     Salad Dressings
     Main Dishes and Salads
     Snacks and Sweets

Glossary

References (35 pages)

Raw Products and Sources

Index