What is it Called When You Eat Raw Food?

November 24, 2025 •

4 min read

According to ancient belief systems, uncooked food was once the basis of all human diets. The modern practice of consuming unprocessed and uncooked food, with some variation, is called raw foodism, also known as rawism. While for some this means a raw vegan diet, for others it might include raw meat, fish, or dairy.

Quick Summary

Raw foodism is the dietary practice of consuming primarily uncooked and unprocessed foods, with variations ranging from raw veganism to raw carnivorous diets. The core belief is that heating food destroys essential enzymes and nutrients, but this practice also presents unique health benefits and risks to consider.

Key Points

Raw Foodism Defined: The practice of eating mostly or entirely uncooked and unprocessed food is known as raw foodism or rawism.
Types of Raw Diets: This lifestyle includes variations like raw veganism, which is plant-based, and raw omnivorous diets, which can include raw meat, fish, and dairy.
Nutrient Beliefs: Proponents believe that cooking destroys food's natural enzymes and nutrients, but many digestive enzymes are produced by the body and cooking can increase other nutrient availability.
Health Benefits: A diet high in raw fruits and vegetables is rich in fiber and vitamins, potentially improving digestion and supporting weight loss.
Serious Risks: Long-term raw food diets carry risks such as nutritional deficiencies (like vitamin B12) and a higher risk of foodborne illness from uncooked animal products.
Balanced Approach: Most health experts recommend a mix of raw and cooked foods to ensure optimal nutrient intake and safety.

Understanding Raw Foodism and its Varieties

Raw foodism, or rawism, is a dietary practice that involves consuming a significant portion of food in its raw, uncooked, and unprocessed state. Followers of this lifestyle typically avoid heating food above a certain temperature, often cited as 40–48°C (104–118°F), believing that higher temperatures can destroy vital enzymes and nutrients. However, the term covers a spectrum of dietary choices, not a single one-size-fits-all plan.

Raw Veganism

This is perhaps the most well-known form of raw foodism, excluding all animal products and focusing exclusively on plant-based foods. Raw vegans eat fresh fruits, vegetables, nuts, and seeds. Grains and legumes are sometimes included, but only if they have been sprouted or soaked, not cooked. Some subgroups exist within raw veganism, such as 'fruitarians' who eat mostly fruits, or 'juicearians' who primarily consume juices.

Raw Omnivorous Diets

Some raw foodists are not vegan and include a range of raw animal products in their diet. This can include raw fish, meat, eggs, and unpasteurized dairy. Practices like sashimi and steak tartare are forms of raw animal consumption, but some adherents take it further with diets like the Primal Diet or Raw Paleolithic Diet, which focus on raw animal fats and organ meats. This approach often carries higher food safety risks due to potential bacterial contamination.

The Beliefs Behind Raw Foodism

The central tenet of raw foodism is the belief that cooking food diminishes its nutritional value by destroying natural enzymes. Proponents argue that a diet of raw foods can lead to improved digestion, increased energy, and a lower risk of chronic diseases due to the abundance of fiber, vitamins, and antioxidants. The exclusion of processed foods, refined sugars, and additives is another foundational principle.

Raw vs. Cooked: A Comparison


Feature	Raw Food Diet	Cooked Food Diet
Nutrient Preservation	Proponents believe enzymes and water-soluble vitamins (like C and B) are better preserved.	Cooking can decrease certain vitamins, but can increase the bioavailability of other nutrients like lycopene and beta-carotene.
Enzymes	Emphasizes the consumption of natural food enzymes for digestion.	Enzymes are denatured by heat. The body produces its own digestive enzymes regardless.
Food Safety	Higher risk of foodborne illnesses from bacteria in raw meat, fish, and unpasteurized products.	Cooking kills many harmful bacteria, reducing the risk of illness.
Digestibility	High fiber content can improve digestion but can also be harder for some to break down.	Cooking can break down tough fibers and cell walls, making some nutrients easier to digest and absorb.
Food Variety	Can be restrictive, requiring creative meal preparation techniques like blending and dehydrating.	Offers a much wider range of flavors and textures through various cooking methods.

Potential Drawbacks of a Raw Food Diet

Adhering to a raw food diet can be challenging and comes with several risks, especially if not carefully planned. One major concern is the potential for nutritional deficiencies, particularly a lack of vitamin B12, vitamin D, calcium, and iron. Raw vegan diets, in particular, must be supplemented to ensure adequate intake of these essential nutrients. Low calorie intake, bone density issues, tooth decay, and potential fertility problems have also been linked to long-term raw food diets. The risk of food poisoning from bacteria like E. coli, Salmonella, and Listeria in uncooked foods is a serious consideration, making this diet ill-advised for pregnant women, young children, and immunocompromised individuals.

Making an Informed Dietary Choice

Whether exploring raw foodism or simply incorporating more fresh produce into your meals, understanding the nuances is crucial. A balanced diet often includes a mix of both raw and cooked foods to maximize nutritional benefits while minimizing risks. Cooking can enhance the bioavailability of certain antioxidants and make some foods safer and easier to digest. Raw food provides beneficial fiber and nutrients that can be lost with heat. Ultimately, the best approach is one that is well-balanced, mindful of nutritional needs, and takes food safety seriously. Consulting a healthcare professional or registered dietitian before starting a restrictive diet is always recommended.

Conclusion

The practice of eating uncooked and unprocessed food is called raw foodism or rawism, which encompasses various approaches from veganism to diets including raw animal products. While some supporters believe it offers health benefits by preserving nutrients and enzymes, there are considerable risks, including nutrient deficiencies and foodborne illnesses. A balanced approach combining both raw and cooked foods is generally considered a safer and more sustainable way to reap nutritional benefits. By understanding the different facets and risks of raw foodism, individuals can make informed decisions about their dietary choices and prioritize both health and safety.

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Frequently Asked Questions

Raw foodism is the broader term for eating uncooked foods, which can include animal products. A raw vegan is a type of raw foodist who eats only uncooked, unprocessed, plant-based foods, excluding all meat, dairy, and eggs.

Eating raw food can carry risks, primarily from foodborne pathogens like Salmonella and E. coli, especially with uncooked meat, eggs, and unpasteurized dairy. Cooking significantly reduces this risk, making a hybrid approach often safer.

Omophagia is a specific, and less common, term that refers to the consumption of raw flesh or raw food, particularly raw meat.

A raw food diet is typically low in calories, fat, and sodium, and high in fiber, which can lead to significant weight loss. However, it can also lead to nutrient deficiencies if not carefully planned.

Yes, especially on a raw vegan diet. Key nutrients like vitamin B12, vitamin D, calcium, and iron are often deficient and require careful planning and supplementation to avoid long-term health problems.

Many raw food enthusiasts rely on tools like blenders, juicers, and dehydrators for meal preparation, which can be an added expense.

Some believe that heating food destroys enzymes critical for digestion and reduces overall nutrient content. While cooking does alter some nutrients, it can also increase the availability of others, and the body produces its own digestive enzymes.