Raw Food – “The Live Food Factor” book review

“The Live Food Factor
A Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet”
by Susan Schenck, L.Ac., M.T.O.M.

While this book has been published for a few years (First pub. 2006), it is one to bring to the attention of anyone curious about raw food, or who wants to investigate the scientific basis / rationale for eating a raw food regimen. The author terms this a comprehensive guide, and it does cover a wide spectrum of areas related to eating raw foods.

Schenck includes upfront, Ten reason to stop cooking, including the super health, mental agility and health, weight loss and beauty, emotional balance, spiritual growth, economy, pleasure, ecology, free time, and longevity. I would personally add to this overall quality of life, which does incorporate many of these aspects. She has extensive testimonials in the book too. Then Schenck launches into the Science of eating raw foods, covering topics such as our views of disease and its treatment, 29 experiments that have been conducted with cooked vs. raw food, an exploration of the toxicity of cooked food, a section covering the ingredients for raw, and then another section on the history of the movement back to raw food. Schenck then moves on to Getting Started with eating raw food as a lifestyle, what to expect, including a section on controversial nutritional issues and common pitfalls to avoid, and a FAQ section. She wraps up the book with a nice variety of raw food recipes, just a few in each type (soups, entrees, desserts, etc.). She has one of the few recipes for Raw Chocolate that I’ve seen in all of the books that I’ve read/own/used, and they’re both tasty and easy too, for those who like chocolate.

For those who are of a skeptical or scientific leaning, I would definitely recommend this read. It is one of the books that I recommend students take a look at to investigate on their own raw food journey. If you have any comments or questions, on this post, please leave me a message or note via http://www.askchefallie.com, and I will personally respond back to you.