Raw Food: A Literature Review Investigating the Principles of, and Current Evidence for, Traditional Chinese Medicine and Naturopathic-Based Nutritional Approach Perspectives
By Elaine Wilson - MSc in Nutrition Science and Practice
Abstract
Introduction
The Hippocratic view of 'Food as Medicine' finds new favour in western medical thought, especially within the emergent model of functional medicine. However, whilst belief in relationships between food and health may exist in ancient and modern paradigms alike, the wide diversity of cultural diets complicates the study of human nutrition.
One example is rooted in apparently polarised claims for the value of raw food. The naturopathic-based nutritional approach advocates the consumption of raw foods as a core guiding principle to achieve a healthy diet. In contrast, traditional Chinese dietetics largely advises against an excessive consumption of raw foods, viewing a raw-food diet as a threat to optimum health. Improved bioavailability of nutrients is claimed by proponents of both nutritional approaches.
Aims
Two fold:
1. To explore in-depth the origins and underpinning theories of these perspectives; 2. To ascertain, through examining available evidence, whether consuming raw or cooked foods promotes the bioavailability of nutrients.
Methodology
The first aim is addressed by narrative literature review, and the second by systematic literature review.
Results
This study reveals commonality not immediately evident in modern and popular literature, providing scope to reconcile both practices within a therapeutic setting. Findings show a modern divergence, in the literature of both paradigms, from their original therapeutic tenets pertaining to raw food consumption.
In terms of bioavailability, results tentatively favour cooked over raw foods.
Conclusion
Whilst results point to nutrient bioavailability being benefited through cooking, they are impacted by serious concerns pertaining to heterogeneity and quality of articles subject of review.
Recommendations are made for future work to further the knowledge of the respective effects and values of raw versus cooked foods within the human diet.
