Letter to the editor (re: The draw--and drawbacks--of raw)

[Guest guest]

Here is my reply to the article I linked to earlier today. Below is

the email address for letters to the editor. Feel free to send your

own comments on the story to the editor.

 

Jeff

 

 

letters

 

Dear Editor,

 

Thank you for publishing the article: " The draw -- and drawbacks --

of raw "

 

While the article did include some good information on the subject,

it also included some inaccuracies and misleading information.

 

" A raw vegan food plan may lack adequate protein and calcium and is

likely to be deficient in vitamin B12. A compound found naturally

only in animal foods "

 

A standard American diet may also lack protein and calcium, though

most people on such a diet consume far too much protein, which may

actually leach calcium from the body (a larger problem than consuming

too little calcium). As Ms. Bowerman may know, protein and calcium

are found in all whole foods. Calcium is most prevalent in plant-

based foods. As a matter of fact, on one extensive nutrition table

based on calcium content (http://www.soystache.com/calcium.htm), the

top 11 whole foods are all plant-based! The first cow's milk is #41.

As Ms. Bowerman should know, B12 actually comes from bacteria. As

meat is aged and bacteria thrives, B12 naturally increases. Plant-

based foods in nature also contain B12. Natural bacteria on the

surfaces of fruits and other vegetables also produce B12, so the

consumption of those foods can supply B12 to humans and other

animals. When we thoroughly wash/rinse our fruits and vegetables, we

may be removing much of the B12, but it is there to begin with. In

addition, our own intestines are known to produce its own B12, which

is absorbed into the body. The comment that B12 is " naturally only in

animal foods " is inaccurate.

 

" A diet rich in raw plant matter is bulky, filling and low in

calories, so it is not surprising that the adoption of a living foods

diet is associated with a substantial loss of weight. In one of the

largest studies of long-term raw foodists in Germany, published in

the Annals of Nutrition & Metabolism in 1999, 25% of women and nearly

15% of men were underweight. Among women of childbearing age, 30% had

disruptions or cessation of their menstrual cycles -- likely related

to loss of weight and body fat. "

 

Compared to the average American (over 60% of the population is

overweight), raw foodists are naturally lower in weight. They also

appear to be extremely healthy, vibrant, and agile, with plenty of

energy. While not well studied, testimonials of health improvements

and overcoming disease are common. I, personally, have overcome

hypertension, gastritis, and migraines, and do not " catch " colds and

flues as long as I consume organic raw plant-based foods. I no longer

have a need for the several prescriptions I once took. I have not

used them in many years.

 

" It should be noted that the plant enzymes that raw foodists attempt

to preserve are no match for the highly acidic environment of the

stomach. There, they're rendered inactive before digestion is

complete. And some phytonutrients, such as the brightly colored

carotenoids found in tomatoes, spinach and carrots, are not as

readily absorbed from raw foods as they are from cooked foods.

Similarly, the magnesium, calcium, iron and zinc naturally present in

whole grains are released more thoroughly during cooking. "

 

There are contradicting theories on the enzymes during ingestion and

whether they are rendered inactive. As our ancestors consumed raw

plant-based foods long before discovering cooking and hunting/meat-

eating, our bodies are likely well adapted to utilize nutrients from

raw plant-based foods. As Ms Bowerman may know, whole grains are not

a natural food for humans and in the grand scale of things were only

recently introduced into the human diet.

 

" Anthropologists Richard Wrangham and Nancy Lou Conklin-Brittain of

Harvard University say humans were meant to consume cooked foods.

Heating foods renders them more digestible -- allowing better

absorption of much-needed calories. "

 

Again, when looking at the grand scale of things, our ancestors only

recently began cooking foods, especially on a large scale. As our

ancestors had been consuming all raw foods for 10's of millions of

years and the body does not adapt that quickly to such a complete

shift in diet, I find the comment " humans were meant to consume

cooked foods " as ridiculous.

 

Thank you.

 

Sincerely,

 

Jeff Rogers

Seattle, WA