Quote:
Originally Posted by lizzy1e
My sister tried this and swore by it while she was on it, but after about 2 weeks she's back to eating normally because it's just far too strict to stick to for long periods of time for most people. She suffered from swollen ankles and high blood pressure and both dissapeared on raw food so I guess it's pretty good.
In the long-term you might just want to try making your meals from scratch so you know exactly what's in them and it'll probably taste better anyway.
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That story about your sister is pretty much correlation not causation. If your sister went from unrestricted diet to any sort of controlled diet her ailments would have vanished regardless. Raw food is a no miracle. In fact most vegetables contain various poisons in their raw state.
Spinach, chard, parsley, chives, purslane and beet greens all contain oxalic acid which is a nutrient blocker. Even though spinach, for example, does contain large amounts of iron the oxalic acid in spinach prevents you from digesting the iron. Cooking the spinach destroys oxalic acid.
Arugula, broccoli, kale, cauliflower, cabbage, turnip, collard greens, bok choy, brussels sprouts, radish, rutabaga, and watercress all contain goitrogens. These are substances that disrupt the thyroid glands and such disruption eventually causes goiters. These vegetables need to be cooked to eliminate the goitrogens.