Raw veganism

From WikiMD's Wellnesspedia

Raw veganism is a diet that combines the concepts of veganism and raw foodism. It excludes all food and products of animal origin, as well as food cooked at a temperature above 48 °C (118 °F). A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, mushrooms, and fresh juices. There are many different versions of the diet, including fruitarianism, juicearianism, and sproutarianism.

History[edit | edit source]

The concept of raw veganism has historical roots in the vegetarian movement of the 1800s in Western Europe. The earliest known proponents of raw food diets were Swiss Maximilian Bircher-Benner and American John Harvey Kellogg. The diet gained significant attention in the 1970s with the publication of Survival into the 21st Century, a raw food book by Viktoras Kulvinskas.

Health effects[edit | edit source]

The health effects of the raw vegan diet are disputed by nutritionists and by the medical community. Some nutritionists argue that the diet can aid in weight loss, improve cardiovascular health, and lead to longer life expectancy. However, other nutritionists and the medical community have expressed concerns that the diet can lead to nutrient deficiencies, including vitamin B12 deficiency, and that it can negatively impact bone health.

See also[edit | edit source]

References[edit | edit source]


External links[edit | edit source]

Raw veganism Resources

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