A review of the scientific literature for raw food risk and benefits.
View Raw food part 1
1. Dental erosions in subjects living on a raw food diet.
2. Consequences of a long-term raw food diet on body weight and menstruation: results of a questionnaire survey.
3. Low bone mass in subjects on a long-term raw vegetarian diet.
4. Thermal stability of organophosphorus pesticide triazophos and its relevance in the assessment of risk to the consumer of triazophos residues in food.
5. By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease?
6. Long-term consumption of a raw food diet is associated with favorable serum LDL cholesterol and triglycerides but also with elevated plasma homocysteine and low serum HDL cholesterol in humans.
7. Mortality in vegetarians and nonvegetarians: detailed findings from a collaborative analysis of 5 prospective studies.
8. Detection of IgE, IgG, IgA and IgM antibodies against raw and processed food antigens.
9. Effects of a raw food diet on hypertension and obesity.
10. Antioxidant status in long-term adherents to a strict uncooked vegan diet.
11. Effects of eating an uncooked vegetable diet for 1 week.
12. Uncooked, lactobacilli-rich, vegan food and rheumatoid arthritis.
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