Raw foodists eat uncooked, unprocessed foods below 118°F. Claims: preserves enzymes, increases energy. Challenges: meeting calorie needs, social situations, certain nutrients less bioavailable. Some thrive, others don't.

Cooking increases bioavailability of lycopene, beta-carotene. Balance is key.

I did 80% raw for a year. Energy was great but too restrictive long-term.