I guess you could say I have been on a 25 year transition (or more like an odyssey) to raw. I am a 56 year old woman who was introduced to food combining in the early 80's when someone lent me a copy of the "Beverly Hills Diet." After being educated on dairy products, sugar, and how cholesterol works in the body, I promptly lost 20 pounds, and kept it off for at least a year by correct food combining. However, I thought the author was playing Russan Roulette by seeing how much she could eat and then use "corrective counterparts" to keep the weight off. Once I read about enzymes being killed when you heat food, I never forgot it, but did nothing about it for years.
Over the course of several years, I have read most of Harvey Diamond's books. And when I heard about raw food veganism, I saw it as an optimal, achievable diet. I made a goal for myself of 90% raw for now, and eventually 100% raw. However, my addiction to sugar made it difficult for me to start.
In the meantime, I was told by an iridologist that I had too much yeast in my body, and that I needed to eliminate processed sugar, white flour, fermented foods, and types of fungal foods like mushrooms and cheese. I was also told that for the next four months I needed to eliminate most fruits, which I did not do because fruit was how I satisfied my sweet tooth.
So now, here I am, 5 months and 45 1/2 pounds later. I feel better. I have also eliminated plant-based oils, grains, and cooked legumes and vegetables. I have been eating fish once or twice a week during my transition, and about once a month I can't currently resist chicken. But I am most confused by all the raw food information out there.
For example, according to rawfoodexplained.com, lightly fermented foods do NOT replace beneficial bacteria in the gut. So why do so many recipes include some form of lightly fermented food? Also, cruciferous vegetables, such as cabbage and Swiss Chard, are difficult to digest, and so are zucchini. But why does everyone have a Zucchini Pasta recipe in their repertoire? And if fruit is the optimal fruit for humans and what we are visually attracted to, and can eat in their raw state without seasoning or making into some raw food concoction, why do we have to eat green leafy vegetables at all? I'm having an extremely difficult time with savory recipes without salt. I use Celtic Sea Salt, but I read that any salt, apart from that which occurs naturally in some vegetables, is toxic.
I'm interested in attaining and maintaining optimal health, yet the International Natural Hygiene Society is saying that they have no defined diet, and that vegan diets are deficient.