I am not 100% raw, but more like 80%. About 10% of my calories come from cooked legumes (usually lightly cooked sprouted ones and soymilk) and another 10% from various things including lightly steamed vegetables, light beer, red wine, and sometimes grains and junk.
I put a list of excerpts from abstracts or full abstracts showing benefits of raw vegetables for cancer risk here:
It seems pretty clear to me that more raw is better, but I am not sure that 100% raw is really necessary. I find it difficult to keep from overdoing it on sweet fruit and fats when I omit cooked legumes.
http://members.atlantic.net/~dec/raw_veg_cancer.htm
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