Why Raw?

Why Raw?
Honestly, I can only tell you from experience, and the investigation and experience of others, along with a little observational logic. I think the basic points people land on are as follows

1. Health
   
   For instance, Author/Speaker/All around Great Guy Paul Nison quotes Dr Douglas Graham on his FAQ section:
   
   "All sciences point to the consumption of raw food as best for the human body. The science of nutrition, that is establishment textbook nutrition, mentions raw fruits and vegetables as the best source of every known human nutrient. No organization is promoting cooked food for its nutritional value. Logic dictates that raw is best. There is no model in nature for the consumption of cooked foods."
   
   I don’t know any research etc… this statement rests on, but overall, it seems to make a lot of sense. Additionally, it is consistent with things even the US government (which hasn’t always been interested in things that don’t produce more revenue for lobbyists re Milk Advisory Board, American Cattlemens Assoc. etc…) propsoes with their "5 fruits and vegtables a day" program.
   
   The main thrust here is that foods themselves are primarily ready to eat, and with further processing, decompose and lose “bio-availability” or nutritive value. In some cases they even become poisonous.
   
   2. Taste
   
   There is a growing number of people who can demonstrate radical skill in preparing raw foods to such a degree that the presentation, the flavor, the experience is quite high up there with other culinary forms. I am somewhat of a food snob at times, and have sent lots of money on great food and great wine. My dining experiences at restaurants in Santa Monica and Orange County eating 100% raw foods demonstrated to me that the intensity of taste on a well prepared raw food meal is at least at dramatic as a $300 a plate 12 course chefs tasting menu.
   
   One thing to add as well, the longer you eat raw food, the more you can taste. There is basically only 1 real flavor profile you cannot replicate without heat, Carmelization/Maillards reaction. And what I have found is that cooked food and raw food flavor profiles don’t complement each other well more often than not.
   
   3. Cost
   
   This might surprise people. I believe it is possible, on a high raw (or even 100% raw) diet to adjust your food costs DOWN. This depends a lot on ingenuity, health and interest.
   
   For one, people on raw food, through detoxification and overall health, tend to need less (in some cases a LOT less) food than others. Their bodies are far more efficient at digestion.
   
   Secondly, unprocessed foods are cheaper in every regular sense. The labor involved in processing is essentially “Value Added Manufacturing” and adds costs.
   
   Thirdly, when the interest is high, a lot of effort can be made to source things that create opportunities. A sale at the end of the year at a farmers market might put a lot more apples in your pantry for cheaper. Dehydration, blending, recipes etc… can make the most out of a late harvest deal. Same with tomatoes, squashes and lots of other produce.
   
   There are many other positions to take. More than I can list. The practical reality is the cumulative effects/benefits of raw food create a “trickle down” reality that shares the benefits with many other facets of your life.