There’s no medical term for “protein deficiency,” and you can only be protein deficient if you’re starving—right?
This is quite a popular argument lately, but it’s also a misleading one. The claim is that protein-deficiency diseases like kwashiorkor and marasmas only happen with a very low calorie intake—and therefore you don’t have to worry unless you’re severely undereating.
That’s only partly true, though. In developing countries and other areas where starvation is rampant, local cuisines yield a higher percentage of protein than raw vegan diets because they contain proteinaceous foods like legumes and animal products (albeit in smaller amounts than Americans see). Even grains are typically twice as high in protein as fruit. It’s impossible to get kwashiorkor if your diet is based on those types of food sources and you’re eating enough calories—hence why protein-deficiency diseases are widespread only where calorie intake is extremely low. (more…)
If you’re like most raw foodists, you’re no stranger to the controversy surrounding the notorious “P” word: protein. Whether you came to raw from a vegetarian cuisine, a low-carb regimen, or even the good ol’ Standard American Diet, one of your earliest concerns was most likely: where will I get my protein?
And again, if you’re like most raw foodists, you probably had your fears placated early on. Maybe you were told that most people on cooked diets eat far more protein than they need (which is true) and that all raw plant foods contain protein (which is also true). Maybe you were told that cooked protein isn’t digestible, so you get more protein from raw sources anyway (which is not quite true). And maybe you were told my favorite whopper: that broccoli contains more protein than chicken (yikes!).
Raw food literature is woefully short on science. And although the cooked world is swirling with protein myths (often perpetuated by meat and dairy industries), the raw world is guilty of its own dietary delusions. (more…)
No raw food diet would be complete without some mind-boggling, head-spinning, drag-you-to-your-knees cooked food cravings. Especially in the beginning weeks and months. I don’t think I’ve met a single raw foodist who didn’t have to battle the Craving Monster at some point or another—so if you’re facing this challenge, you’re not alone.
Your body always tries to work in its own best interest—and for the most part, it does a good job. Wounds heal, hunger signals compel you to fuel up, fatigue ushers you towards sleep. It’s a diligent worker and an excellent communicator. But sometimes your poor body gets confused—such as with autoimmune disorders, when it attacks its own tissues, and addictions that create reliance on unhealthy substances. And as you may already know, certain cooked foods are loaded with chemical additives, refined sugar, opioid peptides (think opium and morphine), and other addictive ingredients that literally make you “need a fix.”
When it comes to food cravings, this poses a challenge: is your body asking for something it needs, or is it remembering something it’s addicted to? Should you ignore your cravings or indulge them?
The answer isn’t always clear. But as a guideline, here are some tips for deciphering what your body is asking for. (more…)