Raw Veganism

A Review of the Scientific Evidence

Date

Name of Paper

Journal Name

Link to Paper

2020

Effects of raw vegan diet on periodontal and dental parameters

Tzu Chi Medical Journal

2020

Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables

Journal of Food Quality

2020

Effects of different cooking techniques on bioactive contents of leafy vegetables

International Journal of Gastronomy and Food Science

2019

Six Week Raw Vegan Nutrition Protocol Rapidly Reverses Lupus Nephritis: A Case Series

International Journal of Disease Reversal and Prevention

2019

Status and prospects of nutritional cooking

Food Quality and Safety

2018

Intake of Raw Fruits and Vegetables Is Associated With Better Mental Health Than Intake of Processed Fruits and Vegetables

Frontiers in Psychology

2018

Effect of different cooking methods on the content of vitamins and true retention in selected vegetables

Food Science and Biotechnology

2014

Walnut-enriched diet reduces fasting non-HDL-cholesterol and apolipoprotein B in healthy Caucasian subjects: a randomized controlled cross-over clinical trial

Metabolism

2014

Nut consumption has favorable effects on lipid profiles of Korean women with metabolic syndrome

Nutrition Research

2013

Effect of daily supplementation of fruits on oxidative stress indices and glycaemic status in type 2 diabetes mellitus

Complimentary Therapies in Clinical Practice

2013

Effect Of Heating On Vitamin C Content Of Some Selected Vegetables

International Journal of Scientific and Technology Research

2011

Becoming Raw: The Essential Guide to Raw Vegan Diets

Book

2009

Raw and Cooked Vegetables, Fruits, Selected Micronutrients, and Breast Cancer Risk: A Case-Control Study in Germany

Nutrition and Cancer

2008

Long-term strict raw food diet is associated with favourable plasma β-carotene and low plasma lycopene concentrations in Germans

British Journal of Nutrition

2008

Change in quality of life and immune markers after a stay at a raw vegan institute: A pilot study

Complementary Therapies in Medicine

2005

Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans

The Journal of Nutrition

2004

Raw versus Cooked Vegetables and Cancer Risk

Cancer Epidemiol Biomarkers Prev

2004

Raw food, vegan diet effective against fibromyalgia

Gale Academic One File

2003

Effects of Brassica vegetable juice on the induction of apoptosis and aberrant crypt foci in rat colonic mucosal crypts in vivo

Carcinogenesis

2001

The Influence of Heating on the Anticancer Properties of Garlic

The Journal of Nutrition

2001

Dietary factors and gastric cancer in Korea: A case-control study

International Journal of Cancer

2000

Plant foods and risk of laryngeal cancer: A case-control study in Uruguay

International Journal of Cancer

2000

Disposition of Glucosinolates and Sulforaphane in Humans After Ingestion of Steamed and Fresh Broccoli

Nutrition and Cancer

1999

Consequences of a Long-Term Raw Food Diet on Body Weight and Menstruation: Results of a Questionnaire Survey

Annals of Nutrition and Metabolism 

1999

Food groups and colorectal cancer risk

British Journal of Cancer

1997

Faecal microbial flora and disease activity in rheumatoid arthritis during a vegan diet.

Rheumatology

1993

Effect of a strict vegan diet on energy and nutrient intakes by Finnish rheumatoid patients

European Journal of Clinical Nutrition

1992

Shifting from conventional diet to an uncooked vegan diet reversibly alters serum lipid and apolipoprotein levels

Nutrition Research

1992

Shifting from a Conventional Diet to an Uncooked Vegan Diet Reversibly Alters Fecal Hydrolytic Activities in Humans

Journal of Nutrition

1992

Effects of eating an uncooked vegetable diet for 1 week

Appetite

1991

Vegetables, fruit, and cancer. I. Epidemiology

Cancer, Causes and Control

1990

Carotenoid Analyses of Selected Raw and Cooked Foods Associated With a Lower Risk for Cancer

Journal of the National Cancer Institute

1990

Comparison of Vitamin Losses in Vegetables Due to Various Cooking Methods

Journal of Nutritional Science and Vitaminology

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