Knowra Raw foodism Raw foodism Raw foodism is a dietary practice centered on uncooked or minimally heated foods, often using a chosen temperature limit. Its forms vary in whether they include animal products and how much cooking they permit.
Raw food : Food that has not been cooked or otherwise substantially heated. Raw food is the basic category that raw foodism prioritizes.
Raw veganism : A diet based on uncooked or minimally heated plant foods that excludes animal-derived foods. It is the best-known strict plant-based form of raw foodism.
Vitamin B12 : An essential vitamin needed for blood-cell formation and nervous-system function, found naturally mainly in animal foods. Strict raw vegan diets need a reliable B12 source, usually supplementation or fortified foods.
Whole-food plant-based diet : A dietary pattern emphasizing minimally processed plant foods, which may be cooked or uncooked. It shares an emphasis on plants but does not generally prohibit cooking.
Nutritional epidemiology : The study of relationships between diet, nutrition, and health outcomes in populations. It provides much of the observational evidence used to assess long-term raw-food patterns.
Food processing : Methods that transform food after harvest or slaughter, including heating, fermentation, freezing, and drying. Raw foodism draws boundaries around which processing methods count as acceptable.
Raw vegetarianism : A diet centered on uncooked plant foods that may also include uncooked dairy or eggs. This version applies raw-food rules without requiring veganism.
Iron deficiency : A state in which the body lacks enough iron to meet its needs, sometimes causing anemia. Restrictive plant-based patterns can make adequate iron intake or absorption harder.
Veganism : A way of living that seeks to exclude animal exploitation, including animal-derived foods. Veganism concerns animal use, whereas raw foodism concerns food preparation and temperature.
Bioavailability : The proportion of a nutrient that is absorbed and available for use by the body. Heating can increase or decrease nutrient availability, complicating claims that raw foods are always more nutritious.
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