During the past few decades there has been much research done in the area of nutrition. Some of this research casts light on some important insights regarding the foods which Mother Nature offers to us in its whole, raw state, and what happens when we tamper with it.
What exactly happens to food when it is cooked? What happens to the body if we eat cooked food? Some key points are covered in this article.
This article summarizes some food combining principles from chapter 26 of Shelton's book The Science and Fine Art of Food and Nutrition. Shelton advocated strict vegetarianism (also known as dietary vegan) as well as eating foods in their natural raw state.
It is important to note that food combining has nothing to do with protein combining which was an amusing bit of panic prevalent in the 1970s and 1980s when some people thought that the vegetarian has to eat foods in certain proportions in order to get a proper protein balance. This misconception persisted partly because of a misinterpretation of Frances Lappe Moore's idea that one has to combine foods in order to get the same protein balance that meat provides. Some people thought she meant the vegetarian has to combine foods so as to get the right balance of proteins which of course assumes that meat has the right balance of proteins for humans. This notion is complete nonsense as evidenced by clinical studies as well as by the historically healthy existence of vegetarians throughout history. Meat does not provide the 'right' combination of proteins, nor is it at all desirable to food combine to simulate that protein profile (which of course varies anyway depending upon the source).
Hello everyone!
I will attempt to share with you all some of what I've discovered intellectually and experientially in regards raw eating and healthy living. This will be rather basic, but I hope you will find this to be insightful and of some value.
I can vouch from my personal experience, as well as that of many others, that acid fruits, eaten to any great degree, can and will erode tooth enamel. This is because the acids in fruits such as oranges, tangerines, grapefruits, kiwi, pineapple, lemons, limes, sour apples and unripe fruit have a pH value below that which is required to dissolve tooth enamel.
From an article by T.C Fry:
In view of all the preceding facts it becomes apparent that plant foods are not only capable of supporting life when used as the sole source of nutritive matter but that they are able to support life in a manner which permits the finest physical development and the greatest freedom from disease. Man is a frugivorous animal and thrives best upon the fruitarian diet.