Eating raw is a new food trend, joining other alternative ways of dining, such as non-gluten, non-lactose, vegan and vegetarian. There are restaurants, books, courses and even products on the market such as raw cabbage and kale chips and frawmage, which is “cheese” without dairy products or cooking, made from, for example, a base of cashew nuts and sunflower seeds.
In French it is called la crusine or manger cru – eating raw. The idea is that by not cooking food you preserve nutritional content because proponents of the diet say that above 42C enzymes, vitamins and minerals are weakened ...
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