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Re: Ruth Heidrich and raw / cooked
 
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Published: 11 years ago
 
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Re: Ruth Heidrich and raw / cooked


The Ning site is closed so that people can talk freely without worrying about who is reading.

That said, John Robbin's wrote a book called "Healthy at 100" where he profiled 4 long-lived cultures that have many members living to 100 and beyond. Many are high-raw. Dr. Norman Walker was a raw vegan and lived to 100.

Ruth did not go to Gerson's clinic, she consulted with McDougall and then later on Joel Fuhrman and the Hippocrates Institute convinced her that greens and fruit were a better source of calories and minerals than grains since grains are deficient in Vit A and C and contain phytic acid which bind with calcium and iron.

If we eat sufficient calories from fruit and eat enough mineral-rich greens we can thrive on a raw vegan diet.

Sodium chloride is a very toxic element to introduce into the body. The body retains water to dilute the acids from the chloride. Grains don't taste good without the addition of salt. Tubers are a better source of vitamin A and don't usually need salt to taste good, but still need to be cooked to be consumed. We are the only species in the world that cooks our foods. The book Pottenger's Cats gives us some powerful information on how health is built on the same two foods raw vs. the same two foods cooked.
 

 
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