Becoming Raw by Brenda Davis, Vesanto Melina & Ryan Berry

[Penni]

This book contains a wealth of information on the raw food lifestyle. Nutrition experts Brenda Davis and Vesanto Melina once again provide the essential information needed to safely embrace a new dietary lifestyle. As they did for vegetarians and vegans in Becoming Vegetarian and Becoming Vegan, they present the first authoritative look at the science behind raw foods. And both old converts to raw foods and new recruits alike will be fascinated with food historian Rynn Berry's presentation of the first narrative history of the rawfoods movement in the United States.
More people are jumping onto the raw foods bandwagon either to lose weight, fight chronic health problems, or simply to benefit from the high level of nutrients found in uncooked or sprouted foods. Readers will find science-based answers to tough questions about raw foods and raw diets, easy-to-follow nutritional guidelines, and practical information on how to construct a raw diet that meets recommended nutrient intakes simply and easily.
A section of over forty-five recipes provides dishes for any time of day and every occasion. Nutritional analyses are given for each recipe. Also included is a section on what foods and equipment are needed to get started and what raw food preparation basics are good to master.
This book is a major contribution to the raw foods movement.

Order the Becoming Raw Here

About the Authors
Brenda Davis is a registered dietitian in private practice and co-authored The New Becoming Vegetarian, Becoming Vegan, Defeating Diabetes, and The Raw Food Revolution Diet.
She has worked as an academic nutrition instructor, a public health nutritionist, a clinical dietitian, and a nutrition consultant. Brenda specializes in essential fatty acid nutrition and life cycle challenges, and has published numerous articles on these and other topics relating to vegetarian nutrition.

Vesanto Melina is co-author of the Position Paper on Vegetarian Diets and coordinated the vegetarian section of the Manual of Clinical Dietetics, 6th Edition, both joint projects of the American Dietetic Association and Dietitians of Canada.

Vesanto has taught nutrition at the University of British Columbia and Bastyr University, and is an internationally known speaker and consultant to individuals, government, and the food industry on vegetarian nutrition and foods. Among her published books, Vesanto co-authored Becoming Vegan, The New Becoming Vegetarian, and The Food Allergy Survival Guide.

Rynn Berry is the historical advisor to the North American Vegetarian Society and was recently commissioned to write the entry on the history of vegetarianism in America for the Oxford Encyclopedia of American Food and Drink (2005).

He is the author of six major books on vegetarianism that include The New Vegetarians, Famous Vegetarians, Food for the Gods: Vegetarianism and the World's Religions, Hitler: Neither Vegetarian Nor Animal Lover, and an annual publication The Vegan Guide to New York City.

Rynn is a regular speaker at the annual Vegetarian Summerfest , is a popular radio guest who appears frequently on talk shows from coast to coast, and has had his articles published in national and international newspapers and magazines included The New York Times, The Toronto Star, and The London Sunday Telegraph.

[Susan : )]

This is going on my wishlist! : )

[Annrawks]

I have this book and I must say that it is SO informative. WOW this book must have taken FOREVER to write and get such detailed information. I recommend it to anyone!

[Kimbers]

Reading this book right now.

[Jenine]

I just started reading this

[Anna B. Rosa]

I own this book, and have been reading it. It is very well organized, and researched. There is no fanaticism in this book. The author definitely encourages a high raw diet, but explains that there can be some benefits for some vegetables to be cooked (but still not on high heat, and definitely not fried or baked). The authors balanced approach may be helpful to those who find that they do not feel their best at 100% raw. It would still be better to remain HIGH raw, and eat the odd cooked veggie dish if it gives them what their body needs. It is the extent of the research that deepens my conviction to continue to seek a high raw diet. This book is extremely convincing. Of all the raw books that I own, this one holds my attention the most!

[Annette]

I really like this book. My favorite recipes are the Muesli and Sunflower-Hemp milk.