Homepage SYNOPSIS (OF THE BOOK) FIRST PART: PLEA FOR THE RAW I: Why change our feeding? Historical argumentation Paleolithic feeding What paleopathological brings to us The great prospective investigations The food denaturations The spoiling of the noble elements - vitamins - Minerals - Carbohydrate, proteins, lipids - Transformation of the carbohydrates - Transformation of the lipids - Transformation of proteins - Interaction proteins /sugar: molecules of Maillard - Interaction proteins / lipids - Interaction proteins / agents nitrosants: nitrosamines Interaction proteins / polyphenols xenobiotic the Summary of the fundamental elements The consultings which result from this Two groups of food causing problems: - corn and cereals - animal milks Mechanisms of food harmful effects - Deficiencies, sub-deficiencies and their consequences: historical major Vitamin deficiencies - vitamin Sub- deficiencies - mineral Sub-deficiencies - free Radicals and free anti-radicals - Importance of the flavonoïdes - Immunity and sub-deficiencies - undesirable Substances and their consequences - Modification of the intestinal flora - Hyperperméability of the intestinal wall - Interference of the cells of the organism benefits of raw feeding - preventive Effect - curative Effect - the case of the children - risks of deficiency - calcium Conclusion II: How to proceed to change feeding? progressive Procedure The position of Dr. Kousmine fasting is beneficial ? What happens with vegetarianism ? How to choose the recipes? The transition towards raw feeding Will The choice of the food be reduced? What about the wine? What about coffee? What about chocolate? Which place does it remain for weakness ? The problem of the parasites The problem of the bug Second part: 400 recipes of raw feeding I: Vegetables Which vegetables shall we eat? Minerals and vitamins benefits Importances of the flavonoïdes Some particular vegetables Parasitic risks Recipes concerning vegetables II: Meat Which meats shall we eat ? Parasitic risks the mad cow discase cooked pork meats Preservation of the meat Recipes concerning the meat III: Fishes Which fish shall we eat? How to consume them? What about the mercury? Parasitic risks The shells Recipes concerning fishes IV: Sauces Generality Recipes concerning sauces V: Germinated seeds Generality The problem of the essential amino acids How to consume them: cooking and germination Vitamins and germination Which seeds to make germinate? How to make them germinate? In case germination fails Recipes concerning germinated seeds VI: The seaweeds Generality Which seaweed shall we eat ? How to use them? Recipes including the seaweeds VII: The seasonings Generality Recipes concerning the seasoning VIII: Fruits Which fruits shall we eat ? when ? Dried fruits The oleaginous The allergy to the groundnut Recipes concerning the fruits IX: Spreads Generality Recipes concerning the spread Glossary Bibliography