The Raw Food Approach−Defined.

The raw food approach is an age-old concept, with early advocates from Pythagoras and Leonardo de Vinci to Max Gerson and Ann Wigmore paving the way for contemporary raw food aficionados, such as Dr. Gabriel Cousins, David Wolfe, and Renée Loux.

The phrase “going raw” typically refers to diet in which fruit, veggies, and sprouted beans, lentils, peas, nuts, and seeds comprise 60-90 percent of your menu.

The concept of eating primarily raw plant foods may sound radical, but it is just an expansion on what we are told every day by health experts of all stripes, which is to emphasize fresh, whole plant foods daily for optimal health and disease prevention.

This concept of eating raw can be as simple as a crisp organic apple for a snack, or as complex as a banquet of beautifully sophisticated entrées ingeniously crafted from fresh fruit, veggies, nuts, seeds, herbs, spices, and sprouts.