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Updated: June 11, 2025
Though this diet has ceased to be cleansing, few if any toxins from misdigestion will be produced and health is easy to maintain. "Raw fooders" are usually people who have healed themselves of a serious diseases and ever after continue to maintain themselves on unfired food, almost as a matter of religious belief.
I expect it's an outside figure and it covers all sorts of qualifying circumstances; but it's the one the Free Fooders quote, and it's the one Wallingham will have to handle. They've muddled along until they've GOT twelve million people in that condition, and now they have to carry on with the handicap. We ask them to put a tax on foreign food to develop our wheat areas and cattle ranges.
This diet also works and really helps some people, but not as well as Macrobiotics in my opinion because obsessed with protein, Clark's diet contains too many hard-to-digest soy products and makes poor food combinations from the point of digestive capacity. Then there are the raw fooders. This diet works and really helps a lot of people.
During my days at Great Oaks School I was a raw fooder for some years, though I found it very difficult to maintain body heat on raw food during chilly, rainy Oregon winters and eventually struck a personal compromise where I ate about half my diet raw and the rest fired. I have listed some books by raw fooders in the Bibliography. Joe Alexander's is the most fun.
However, long-term raw fooders are usually thin as toothpicks. Once starchy vegetables like potatoes or winter squash, raw or cooked, or any cereals, raw or cooked, are added to a cleansing diet, the detoxification and healing virtually ceases and it becomes very easy to maintain or even gain weight, particularly if larger quantities of more concentrated foods like seeds and nuts are eaten.
While it was undoubtedly the great improvement that cooking makes in the taste of food that first led our ancestors and probably chiefly induces us to use the process, it is hardly probable that they would have continued to bear the expense, trouble, and numerous discomforts of cooking, had they not noticed this significant fact: that those families and tribes that had the habit of thoroughly cooking their food, suffered least from diseases of the stomach and intestines, and hence lived longer and survived in greater numbers than the "raw fooders."
When raw fooders wish to perform hard physical work or strenuous exercise, they'll consume raw nuts and some raw grains such as finely-ground oats soaked overnight in warm water or deliciously sweet "Essene bread," made from slightly sprouted wheat that is then ground wet, made into cakes, and sun baked at temperatures below about 115 degrees Fahrenheit.
But raw fooding does not help all people nor solve all diseases because raw food irritates the digestive tracts of some people and in northern climates it is hard to maintain body heat on this diet because it is difficult to consume enough concentrated vegetable food in a raw state. And some raw fooders eat far too much fruit.
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