Dietitian Course: Debunking The Myths Behind The Raw Food Diets

DEBUNKING THE MYTHS BEHIND THE RAW FOOD DIETS

The popularity of raw food diets seems to be increasing. According to Grubhub's analysis of takeout orders, in 2016, there was a 92% increase in raw food dishes orders across the US, in comparison to the year before. Individuals who adhere to the raw food diet movement consume 70 to 100 percent of everything they eat as raw products. The main reason why individuals adopt and promote eating raw foods is the belief that heating foods destroys the digestive enzymes contained in them, which, they say, leads to disease development. Specifically, raw food diet advocates claim that heating food above 116 degrees F (47 degrees C) destroys the digestive enzymes, which – they claim – are indispensable in the digestion and consequently the absorption of nutrients. Furthermore, they believe that cooking lowers the nutritional value and diminishes so called "life force" of foods.

The theory concerning the role of foods' enzymes in digestion are based on two sources of the same author Edward Howell: "The Status of Food Enzymes in Digestion and Metabolism" and "The Enzyme Nutrition." These books were published in the 1940s. Do we find any support of the principles advocated by raw food diet enthusiasts in scientific literature published over the last 80 years? This lecture will examine the validity of the above-outlined principles, and also summarize the published to date health outcomes of individual who adhere to raw food diets.

Upon successful completion of this one-hour course, the participant should be able to:

Evaluate the validity of the raw food diet principles.

Summarize health outcomes of individuals who adhere to raw food diets.

Live Event Date: Apr 09, 2020

Expiration Date: Apr 09, 2023

Learning Need Codes (LNC): 2020, 3040, 4040

Performance Indicators/Learning Objectives: 4.2.1, 4.2.2, 8.1.1., 8.1.4

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1, 2

Total Cost: $18 ($18.00 per credit)

About the Presenter: Roman Pawlak, Ph.D, RD

Associate Professor of Nutrition at East Carolina University. Authored: 'Vitamin B12. Combating the epidemic of deficiency' (published in English and Polish), 'Vegan/vegetarian mother and her baby' (published in English, Polish and Czech), 'I am the LORD who heals you' (published in English, Russian and Japanese), 'Forever young. Secrets of delaying aging and living disease free' (published in English and Polish), 'Healthy diet without secrets' (published in English and Polish), 'In defense of vegetarianism' (published in English and Polish), 'Diabetes. How to prevent it? How to cure it? How to prevent diabetes complications' (published in Polish), 'Diet – facts and myths' (published in Polish). Published in the best American and international nutrition journals, including, American Journal of Clinical Nutrition, European Journal of Clinical Nutrition, European Journal of Nutrition, Nutrition Reviews, American Journal of Preventive Medicine. Lectured in five continents, including North America, South America, Europe, Asia, and Africa.

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