Three longtime raw foodists present a more balanced way to eat raw
with over 100 delicious and nutritious recipes for raw, steamed, and
lightly cooked dishes rich in Omega-3s
Victoria Boutenko, Elaina Love, and Chad Sarno have been leaders in the
raw food movement since the 1990s. Since then, all three have
independently arrived at the same conclusion: that a totally raw diet is
not necessarily the best diet. One reason for their shift in thinking is
the latest scientific research on the impact of omega essential fatty
acids on human health. Studies show that if eaten in excess, Omega-6s
can cause inflammation and obesity. A typical raw food diet contains
large quantities of nuts and seeds, most of which are extremely high in
omega-6s and low in Omega-3s.
Raw foodists are not the only ones lacking sufficient Omega-3s in their
diet. Because Omega-3s are easily damaged by heat, anyone whose diet is
high in processed foods and oils probably has an Omega-3 deficiency.
Many symptoms of this deficiency can be mistaken for other health
problems or nutrient deficiencies, so few people realize the cause of
their ailments. Boutenko's chapters on omegas provide readers more
in-depth nutritional information. One hundred recipes--from raw to
steamed and lightly cooked dishes, from appetizers to desserts--offer
readers the means to enjoy a more sustainable, healthy, and energetic
lifestyle.
