Oil in any form is pure fat, and thus cannot be considered a whole food. Being completely stripped of all minerals, fiber, water and vitamins, they are truly a processed food containing empty calories. Once again we have whole foods processed into a lesser form sold back to us as a over priced misrepresented health food. All of the efa’s we need are found naturally in fresh ripe organic plant food in the proper ratios for optimal health.

Vinegar is made from acetic acid, this is found in its pure form with skull and cross bones in any chemistry lab. “Food grade” vinegar is diluted by 19 parts water, but is still undoubtably a toxic poison, effecting negatively many of your bodily processes. Some of these include impaired thyroid function, body weight issues, headaches, lethargy and also speeding up of the aging process. This is true for all forms of vinegar, including balsamic and apple cider. Its interesting that people control the rotting of foods, bottle them and sell them back calling them a health food. Try drinking a cup of any of these and tell me they are health foods, actually don’t, I wouldn’t wish you the harm. Try using the juice of a lemon or lime in place of your vinegar.

All of these substances act as irritants to the body, contain toxic substances, deaden our taste buds to the fresher tastes of fruits and vegetables and even in many religions are said to bring up darker emotion. Eat any of these once you have cleaned your body out and your skin breath and “pits” will reek of them as your body is expelling it as fast as possible. One useful guide to follow, and learn from is simply put “if you can not make a meal of it, its not likely people food”. When in transition if you use a dab here and there its a personal choice, that said, your health and tastes are best served by abstaining from these.

Eating extracted sodium chloride in any form (sea salt, table salt) is toxic and is a irritant to the body. This substance over stimulates our taste buds, deadening them to the subtler tastes of natural foods, inhibits digestion, and causes disruption of our natural water balance. In the past in Japan, a common method of suicide for a samurai was to consume one ounce of salt! Organic sodium on the other hand is in whole plant foods, found especially in celery and tomatoes, and supplies more than enough healthful organic salts as well as other minerals needed in their proper ratios for optimal health. Although it can take years to rid your body of all accumulated salt, within a few short weeks of living salt free the bulk of accumulation and cravings drop greatly. Abstaining from this truly poisonous substance is well worth your time and energy.

This is a large issue, one with much to be considered. Firstly b12 deficiency isnt a issue restricted to vegans, but also shared by vegetarians and meat eaters alike. B12 is not found in meat, rather its a bacterial by product found on both meat, and plant foods, in healthy organic soil, as well as in the intestine and mucosa of healthy individuals. Some maintain seaweeds and algae (which are neither plant nor animal, and not vegan) contain adequate b12, but evidence shows these to also contain the analog form, which actually blocks and prevents absorption of human-active b12. In the past before soil degradation by chemical companies, all of our produce contained b12 in healthy amounts on their skin and around their stems. Even with all these factors, the most common issue in b12 deficiency isn’t availably, but absorption. Various factors affect absorption, namely disrupted digestive function, routinely eating frozen foods, and high content of fat in the diet, which compromises the bacteria’s production of b12 and clogs uptake sites. Taking all this into account, by following proper food combining, eating fresh, ripe, raw, organic and/or wild foods, restricting or eliminating eating foods still in their frozen state, and living a otherwise healthful lifestyle, b12 need not be a issue. That said, each individuals specific condition must be considered, if due to the above or past health factors one is exhibiting b12 deficiency symptoms, it shouldn’t be “the end of the world” to supplement until the crisis is passed, and healthy production and absorption is regained.

Dr Douglas Graham gives a much more thorough and scientifically backed explanation of this issue in his book the 80-10-10 diet, which I highly recommend.

This is the most common question I hear, it is interesting to note that protein deficiency is so rare, their isn’t even a established medical name for it. In fact the only way to under consume protein is by under consuming total calories, and thereby starving. Over consumption of protein is a much more pressing problem with various major health implications such as kidney failure, cancer, acidosis, arthritis, premature aging, and kidney stones to name a few. A random mix of fruits yields roughly 4-8 % of their calories coming from protein (or more accurately essential amino acids, the building blocks of protien), roughly the same as mothers milk at 6%. A random mix of veggies yields 15 – 20% protein providing more than adequate amounts when enough calories are consumed to fulfill your personal needs. The truth is media and our various dietary recommendations have been infiltrated by special interest groups (meat, dairy, medical etc) whom inflate our needs for protein to fill their pockets, at the expense of our health and environment.

There are more than a few raw diets out there, some include meats, dairy, eggs and other animal products. I do not recomend any of the above for various health, ecological, and ethical reasons. The majority, and more mainstream raw diets shun fruits and instead get the bulk of calories from fat. While most raw foodists who adhere to this program wouldn’t consider it high fat, if fruits are kept to a minimum, particularily sweet fruits, it invariably means fats (nuts seeds avocados coconuts, and sometimes oils and olives) provide the bulk of their calories. As vegetables are quite low in over all calories, people adhering to this raw diet find their total calories coming from up to 60%+ fat, higher than even the sad (standard american diet at around 45%). These diets turn out to be unsustainable in the longterm, as too much fat, even raw fat invariably causes various predictable health problems and the underconsumption of our main fuel souces carbohydrates. More than often you find people advocating, or adhering to this diet also peddling, using, or recommending supliments, stimulants, pills, supposed “superfoods”, and/or powders, to make up for the lack in their diet, or as they would have you belive, our natural foods.

Through comparing our physiology and eating habits with our closest relatives (the bonobos sharing over 99% of our genes with us) as well as thinking about seasonal foods (nuts seeds and avocados are seasonal, have a short season at that, and are labour intensive) comen sense nocks loudly. Taking advantage of the recommendations of the most renown experts (Graham, Ornish, Campbell to name a few), some of the healthiest, longest living cultures, and the largest studies in the field of nutrition (The China Study) it is found a diet is low in fat and protein while high in carbohydrates is the common thread. Bringing this knowledge over to raw foods nutrition we find the most healthful and sustainable raw food diet constitutes primarily fruit, being naturally in high in carbohydrates, calories and virtually all essential nutrients, a decent amount of vegetables for their higher mineral and higher protein content, and small amounts of nuts, seeds and fatty fruits (1/2 – 1 avocado, or a small handful of nuts/seeds on occasion).

Although I know some people who have had some success on a all fruit (liberally including fruit veggies, and some fatty fruits) diet, I do not recommend taking this course, at least in the long term. All of the most vibrant and healthy long term raw foodists I know and have learnt under recommend, and enjoy vegetables, particularily young tender dark leafy greens to ensure optimal mineral intake and exceptional health. I recomend 2 to 6 % of your total calories (over time) to on average come from greens. Depending on your size weight and activity level, all of which determine your caloric needs, this could look like 1- 2 lb of spinach or celery, 1-4 heads of romaine or any other tender young green. For some developing the taste for greens takes time and is best done by introducing smaller amounts, chewing extremely well, or blending with fruits for green smoothies, or with fruit veggies for soups and stews 🙂

Typically a raw foodist is one who eats mostly, to exclusively, of food that have not been cooked. While there are some people who maintain a raw food diet with meat and dairy, those whom only consume plant foods (as I recommend) are considered raw vegans. I recommend a diet predominated by fruits, packed with as much tender young greens and fruit veggies (tomato,cucumber, zucchini, sweet peppers, eggplant etc) as you care for and including smaller quantities of nuts seeds and fatty fruits.

Although you can get differing opinions, the most precise and basic answer is, foods that are ripe, in their whole form, not having been subjected to any cooking. Foods that can be eaten as is, and are enjoyed fully as a meal all by themselves are the best of all natures gifts to us to build and maintain the highest levels of health. While some would say dehydrated foods are raw, they are missing one vital essential nutrient, water, and cannot be considered whole. That said what you do most of the time will have the largest impact on your health. Ripe, raw, fresh, organic fruits and vegetables in their whole form are always the best choice.

The answer to this question could fill a whole book easily cited with common sense and science backed answers. Beyond the easily noticeable and self proven health, fitness, mental, and spiritual benefits here are a few tidbits. Every animal, insect, reptile, amphibian etc. eats foods that they are physiologically designed for, generally one kind at a time, in their natural raw state. The only exceptions tend to be our domesticated animals, or when ideal foods are scarce, or animals scavenge from us. Uncoincidentally we and our domesticated animals also exhibit the highest levels of degenerative disease, poor health, unhealthy body weight, and shortest respective life-spans. When you look into human history it is also relevant to know we have only been cooking some of our foods (untill the last few hundred to thousand years cooking has been a luxury for most) part of the time for less than 1% of our species time on this planet. When foods are cooked, carbohydrates are caramelized, proteins are denatured, and fats are rancidified, these factors among others lead to toxicity, impaired digestive function, and are by far one of the largest factors in our general state of poor physical, mental, and spiritual health, not to mention rampant degenerative diseases.