TITLE

Feeding in the Raw

AUTHOR(S)
Berkoff, Nancy
PUB. DATE
December 2005
SOURCE
FoodService Director;12/15/2005, Vol. 18 Issue 12, p34
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
20277864

 

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