Feeding in the Raw

Berkoff, Nancy
December 2005
FoodService Director;12/15/2005, Vol. 18 Issue 12, p34
Trade Publication
The article discusses the nutritional benefits of eating foods in their natural state and suggests ways by which food service operators can incorporate it into their menu. The idea of eating raw food can be traced to the Natural Hygenics movement of the late 1950s. Its founder Ann Wigmore taught that there are enzymes in uncooked and unprocessed foods that have extraordinary health benefits. Raw foodists also point out the ecological basis for their lifestyle.


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