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Raw foodism

A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40–49 °C (104–120 °F). Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, and sprouted grains and legumes.

Among raw vegans are subgroups, such as fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits, berries, seeds, and nuts. Juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds.

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A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40–49 °C (104–120 °F). Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, and sprouted grains and legumes.^[1]

Among raw vegans are subgroups, such as fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits, berries, seeds, and nuts. Juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds.

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Because the consumption of raw foods does not require, for the most part, cookware and kitchenware used in conventional cooking, some are replaced. For example, traditional appliances such as traditional ovens, microwaves, and stoves are replaced with tools that are useful for practicing raw foodism. Examples include:^[1][2]

• Juicer
• Blender
• Dehydrator
• Food Processor

Raw vegan apple pie Main article: Raw veganism

A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40–49 °C (104–120 °F). Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, and sprouted grains and legumes.

Among raw vegans are subgroups, such as fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits, berries, seeds, and nuts. Juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds.

I will add a sentence that explains raw vegetarian diet:

A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 40–49 °C (104–120 °F). Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, and sprouted grains and legumes.

Among raw vegans are subgroups, such as fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits, berries, seeds, and nuts. Juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds. Similar to the raw vegan diet is a raw vegetarian diet with only a slight nuance; unlike in a raw vegan diet, raw vegetarians consume dairy products and eggs.^[1]

Claims held by raw food proponents include:

• That heating food above 104–118 °F (40–48 °C) starts to degrade and destroy the enzymes in raw food that aid digestion. Enzymes in food play no significant role in the digestive process, prior to being digested themselves.
• That raw foods have higher nutrient values than foods that have been cooked. In reality, whether cooking degrades nutrients or increases their availability, or both, depends on the food and how it is cooked.
• That cooked foods, and especially meat, contain harmful toxins, which can cause chronic disease and other problems, including trans fatty acids produced by heating oil, acrylamide produced by frying, advanced glycation end products (AGEs), and polycyclic aromatic hydrocarbons. While it is true that a healthy diet minimizes fried food and red meat, not all cooked food contains harmful chemicals (a serving of french fries has 200 times the AGEs of a bowl of cooked oatmeal), and a diet containing a normal mix of cooked and raw food does not shorten life. According to the American Cancer Society, it is not clear, as of 2013, whether acrylamide consumption affects people's risk of getting cancer.
• Raw and living-food diets, according to three studies conducted, improve the health of patients who have fibromyalgia in the short term. Moreover, some advocates also suggest that the prevention and even reversal of type 2 diabetes may be possible with a raw, vegetarian diet.^[1]

Eugene Christian and George J. Drews, founders of the American raw food movement

Contemporary raw food diets were first developed in Switzerland by Maximilian Bircher-Benner (1867 – 1939), who was influenced as a young man by the German Lebensreform movement, which saw civilization as corrupt and sought to go "back to nature"; it embraced holistic medicine, nudism, free love, exercise and other outdoors activity, and foods that it judged were more "natural". Bircher-Benner eventually adopted a vegetarian diet, but took that further and decided that raw food was what humans were really meant to eat; he was influenced by Charles Darwin's ideas that humans were just another kind of animal and Bircher-Benner noted that other animals do not cook their food. In 1904 he opened a sanatorium in the mountains outside of Zurich called "Lebendinge Kraft" or "Vital Force," a technical term in the Lebensreform movement that referred especially to sunlight; he and others believed that this energy was more "concentrated" in plants than in meat, and was diminished by cooking. Patients in the clinic were fed raw foods, including muesli, which was created there. These ideas were influential to Ann Wigmore a notable raw food advocate but were dismissed by scientists and the medical profession as quackery.

One of the earliest books to advocate raw foodism was Eugene Christian's Uncooked Foods and How to Use Them, 1904. Other proponents from the early part of the twentieth century include Californian fruit grower Otto Carque (author of The Foundation of All Reform, 1904), George Julius Drews (author of Unfired Food and Trophotherapy, 1912), Bernarr Macfadden, who practiced a raw fruitarian diet as a young tycoon, and Herbert Shelton, who also advocated fasting. Drews influenced John and Vera Richter to open America's first raw food restaurant "The Eutropheon" in 1917.

Shelton was arrested, jailed, and fined numerous times for practicing medicine without a license during his career as an advocate of rawism and other alternative health and diet philosophies. Shelton's legacy, as popularized by books like Fit for Life by Harvey and Marilyn Diamond, has been deemed "pseudonutrition" by the National Council Against Health Fraud.

In the 1970s, Norman W. Walker (inventor of the Norwalk Juicing Press) popularized raw food dieting. Leslie Kenton's book Raw Energy - Eat Your Way to Radiant Health, published in 1984, added popularity to foods such as sprouts, seeds, and fresh vegetable juices. The book advocates a diet of 75% raw food, which it claims will prevent degenerative diseases, slow the effects of aging, provide enhanced energy, and boost emotional balance; it cites examples such as the sprouted-seed-enriched diets of the long-lived Hunza people and Gerson therapy, an unhealthy, dangerous and potentially very harmful raw juice-based diet and detoxification regime claimed to treat cancer.

Field Corn

Field corn primarily grown for livestock feed and ethanol production is allowed to mature fully before being shelled off the cob before being stored in silos, pits, bins or grain "flats". Field corn can also be harvested as high-moisture corn, shelled off the cob and piled and packed like silage for fermentation; or the entire plant may be chopped while still very high in moisture with the resulting silage either loaded and packed in plastic bags, piled and packed in pits, or blown into and stored in vertical silos.

Field corn primarily grown for livestock feed and ethanol production is allowed to mature fully before being shelled off the cob and being stored in silos, pits, bins or grain "flats". Field corn can also be harvested as high-moisture corn, shelled off the cob and piled and packed like silage for fermentation; or the entire plant may be chopped while still very high in moisture, with the resulting silage either loaded and packed in plastic bags, piled and packed in pits, or blown into and stored in vertical silos. (changed "before" to "and" and added a coma)

Large-scale applications for field corn include:

• Livestock fodder, whether as whole cobs (for hogs only), whole or ground kernels, or (after chopping and ensilage) the entire above-ground portion of the unripe plant
• Cereal products including corn flour, corn meal, hominy, grits, nixtamal, tortillas, corn bread, and cold breakfast cereals (such as corn flakes).
• Other processed human-food products including corn starch, corn oil, corn syrup, and high-fructose corn syrup.
• Alcohol and corn whiskey

• Adhesives, plastic, gels, and thickeners from starch

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Field corn is processed for its various uses in what are known as "wet mills". These types of mills are different from traditional mills in that they take apart a cob of corn and process its various parts into products for consumption. The yellow skin of the kernel, for example, is separated from the dark germ, which is essentially the seed. While the yellow skin is usually used to produce nutritional supplements and vitamins, the germ is used to produced oil. The endosperm, which is the largest part of a corn kernel, has the most uses. Its carbohydrate molecules are taken apart to produce the organic compounds used in many products. Examples of these organic compounds include citric and lactic acid, glucose, fructose, and ethanol.

Cargill and ADM are the two largest corn processing companies in the United States.