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Vegetarian rawists eat only the foods they consider alive
Copyright 1998 Star Tribune
Star Tribune (Minneapolis, MN)

April 15, 1998, Metro Edition

In the name of health, a new subset of vegetarians is emerging called "rawists." Operating under the assumption that the body is meant to consume only raw foods, rawists subsist solely on a diet of what they deem "living" foods: organic, uncooked fruits and vegetables, and sprouted grains.

The body, they claim, treats cooked foods as "dead" and fights them like a disease, diverting cell energy from combating real illness.

Just how many full-time rawists are there? Well, there seem to be enough to keep a 35-seat San Francisco restaurant called Raw Living Foods in business for the past two and a half years.

"People feel the difference after just one raw meal," says the restaurant's 24-year-old owner, who calls himself only Juliano. "Customers tell me that after a meal here, they feel like dancing."

And what gustatory offering could cause such delight? Uncooked versions of traditionally cooked foods, such as raw wild rice (it's soaked), raw mushrooms (soaked again) and pizza (raw veggies with a soaked and living sprouted buckwheat "crust").

Dancing or not, the health benefits of rawism are questionable to say the least; on an exclusively rawist diet, it might be difficult to consume enough calories and essential nutrients to maintain health. But, of course, the occasional raw meal could be considered very healthful indeed. It's called salad.

- Eating Well magazine. Distributed by United Feature Syndicate.

 

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