Shock news from the world of dietary research: raw-food fanatics may not be so deranged after all. Research has emerged showing a direct link between a chemical called acrylamide and womb and ovarian cancer in women. Acrylamide is produced when we roast, fry or bake our food.If you are still reeling from last month’s news that bacon and sausages cause cancer, then the idea that the future holds only raw beansprouts may seem a bit much. However, it appears that the more crispily we cook food – particularly starchy foods, such as potatoes – the more acrylamide is produced.
We specialise in raw vegan organic plant-based wholefoods so its not surprising we are often asked: why raw? why vegan? why plant-based? why organic? WHY RAW? Its generally accepted amongst raw foodies that raw food means no ingredients have ever been heated above the threshold level of 45 degrees Celsius. This ensures the food remains […]