Going raw is an essential aspect of the vegan experience, and it’s a practice that is supremely beneficial in terms of your nutritional health. It is also a subject that sparks some discussion and debate as to what the correct approach is when trying to incorporate raw foods into your diet. Going raw generally means eating foods that have not been heated above 115 to 118 degrees (The line blurs there), which is nutritionally beneficial for a number of reasons.
For one, many foods relinquish their original phytonutrient and vitamin content during the cooking process, as a host of supplemental nutrients such as vitamins A & B are prone to devaluation when heated. This helps to construct the conventional argument for sticking to a raw food diet, which is essentially the ideal that when heated to a certain degree, your food loses the enzymes and nutrients that help fight various diseases and are necessary for healthy digestion (ie. when you cook it, you kill it). Vitamin C is also a nutrient that is especially susceptible to depletion through prolonged exposure to heat because of it’s unstable make-up, which is another substantial point of reasoning behind why eating raw is usually the better way to go, being that Vitamin C provides the body with a myriad of nutritional benefits including immune system reinforcement, cardiovascular disease prevention, eye disease prevention, and it also promotes healthy hair and skin.