Raw food – healthy or unhealthy?

Many view the raw food diet as the ultimate healthy lifestyle—rich in unprocessed fruits, vegetables, nuts, seeds, and sprouts. Since these foods aren’t heated above 100°F, they retain maximum vitamins, enzymes, and antioxidants.

However, science shows mixed results. Cooking methods do reduce some nutrients like vitamins C and B, but cooking also helps unlock others, like lycopene in tomatoes or beta-carotene in carrots, especially when paired with fats.

Eating only raw food can cause digestive issues and nutritional deficiencies, including vitamin B12, D, iron, zinc, and protein—especially since raw legumes and grains can be harmful or hard to digest.

Studies show that a fully raw diet might be too restrictive long-term. According to Metabolic Balance and the German Nutrition Society, it’s better to eat a high proportion of fresh, raw food, but not exclusively. Light cooking ensures better absorption of nutrients and reduces natural toxins.

Aim for a balanced diet:

• Include plenty of raw vegetables, fruits, nuts, and herbs

• Cook foods like potatoes, legumes, and grains to enhance safety and digestibility

• Choose organic produce to avoid pesticides and nitrates

A raw food diet offers many benefits, but going 100% raw isn’t necessary—or always healthy. Choose minimally processed, nutrient-rich foods and aim for balance for optimal health and metabolism.