The book then begins with the author's story of why she resumed eating animal products and how she manages to stay raw even so. It also includes a chapter on other vegans and vegetarians (some who eat raw, others who eat cooked) who made this decision for health reasons.
The book addresses vegetarian myths; why human's brains have shrunk 11% in the last 11,000 years; the importance of animal foods in pregnant and lactating women; man's dietary history of eating meat for 2.6 million years; how the vegan diet affects the brain and emotions; critical nutrients found only in meat, eggs, and dairy, as well as some found in meat only; the difficulty of getting enough healthful protein on a vegan, especially raw, diet; the dangers of soy; the different metabolic types, which explains why some succeed on a "veg" diet while others fail; the dangers of overeating animal protein; how to eat meat so that it is not dangerous; the benefits of eating raw or lightly cooked meat and how to do it safely and make it taste good; spiritual, moral, and environmental issues with eating meat; the importance of eating "clean meat" from compassionately raised animals; eating a high raw, Paleo diet, which is what we evolved eating; the importance of eating raw; flaws in the China Study; the benefits of a low glycemic diet; important foods if you choose to be a vegan or vegetarian; and more.
Author: Bob Avery, Susan Schenck Lac
Size: 10.00h x 7.99w x 0.57d
This title is not returnable
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