Re: cons of an all vegan raw food diet?

I personally try for about 50% raw and that includes raw milk/kefir and lacto-fermented veggies. Vegetables that shouldn't be eaten raw include carrots (steam them so your body can get nutrients out of their tough cell walls; many enzymes will be preserved if only steamed lightly). Brassica vegetables (broccoli, cabbage, kale, brussels sprouts) are goitroigens and should only be eaten cooked (they block the production of thyroid hormone). Beet greens, spinach and chard contain oxalic acid which blocks absorption of calcium and iron and is irritating to the intestines. Cooking will neutralize these irritants. Just don't drink the water. Tweet