Ingredient List and Benefits    

Next Food Revolution, Raw Food Diet


In many case-control and cohort studies, they reported the relationship between raw and cooked food to health risk and examined whether they may affect health risk differently. Review article of 28 case-control & cohort studies from 1994 to 2003, published by Columbia University, shows that cancer risk may be stronger for raw vegetables than cooked vegetables


Most of the evidence suggests that cooking food has harmful effects, as it destroys nutrients and enzymes, alters the structure and thus digestibility of food, and creates by-products that may be harmful.

Reference
1. Lilli B et al., Raw versus Cooked Vegetables and Cancer Risk, Cancer Epidemiol Biomarkers Prev 2004;13(9).
2. Micozzi MS, Beecher GR, Taylor PR, Khacik F. Carotenoid analyses of selected raw and cooked foods associated with a lower risk for cancer. J Natl Cancer Inst 1990; 82:282-285.
3. Karl-Heinrich Adzersen et al., Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: a case control study in Germany. Nutrition and Cancer 2003;46(2):131-137.
4. Levi F, et al. Food groups and risk of oral and pharyngeal cancer. Int J Cancer 1998;77:705-9 5. De Stefani et al. Vegetables, fruits, related dietary antioxidants, and risk of squamous cell carcinoma of the esophagus: a case-control study in Uruguay. Nutr Cancer 2000;38:23-9.
6. Franceschi S et al., Influence of food groups and food diversity on breast cancer risk in Italy. Nutr Cancer 1999; 35:111-9.
7. Foster-Powell K et al, International table glycemic index and glycemic load values. Am J Clin Nutr 2002;76:5-56.


HEALTH BENEFITS OF JUVO VEGETARIAN RAW FOODS:
From whole grains to vegetables to sea vegetables, JUVO Vegetarian Raw Food is chock full of essential living enzyme rich nutrients. Here's how each ingredient in JUVO Vegetarian Raw Foods contribute to health. CLICK HERE to see the Nutritional Fact Card from our product packaging.