"Beyond Broccoli" is written by Susan Schenck, who herself was a
raw vegan for six years, followed by a year of raw vegetarianism
(including raw dairy and eggs), and ending with her returning to
raw and lightly cooked meat. "Going raw" proved to have so many
benefits that Schenck wrote a 2-time award-winning book about it,
"The Live Food Factor." But after a few years, she began to exhibit
health issues. Her research, spurred on by Dr. Stanley Bass, led
her to conclude that it was a deficiency of vital nutrients found
fully formed only in animal products that were causing the
problems.
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.
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