The terms raw and living are often grouped together when describing foods. And in some places in the Raw Food Diet Myth I use them interchangeably. It is, however, essential to clarify the difference between the two terms. Living foods are those which still have live enzymes circulating in them, the more, the better. Examples of living food include uncooked broccoli, romaine lettuce, and apples. Within the context of the book, raw foods are any foods that are grown and then eaten in its uncooked form. If it wasn’t grown in the ground (e.g. on a plant, a tree, a vine or as a root), it’s not raw or living. You can eat fish, meat, and even milk and cheese products raw. These foods, however, are part of a diet that includes animal products and are not addressed in the book. Examples of raw foods that grow in the ground include raw almonds, pumpkin seeds, and lentil beans. You can revitalize these foods by soaking them, which causes them to sprout. During this time, they begin to produce enzymes again.

While all living foods are raw, not all raw foods are living. It is possible to revitalize many raw foods through the sprouting process. However, not all raw foods can be sprouted. Examples of raw foods that cannot be revitalized through sprouting include raw cacao beans (from which chocolate is made), sweeteners like agave, maca, mesquite, and dried herbs. Degree of life, as we will see, is a point of contention within the raw and living food movement. But if you understand this and the differences inherent in living versus living and raw foods, you will be able to make some good decisions regarding your own nutrition.

For more information on raw and living foods please visit www.rawfoodmyth.com