Vegan and Raw Nutrition Level 2™7 Days $1745
This in-depth course on raw vegan nutrition will build on the knowledge from Level 1 and provide you with a more profound knowledge base of this quickly growing branch of science. Participants will gain expertise and confidence in understanding and communicating topics in the field of plant-based nutrition. Among the extensive list of important topics we will cover are answers to the following questions:
Macronutrients (protein, fat, and carbohydrate)
- What is the optimal balance of the calorie-contributing nutrients (protein, fat, and carbohydrate) for good health?
- What are the advantages and disadvantages of various types of raw and high-raw vegan diets?
- What are the primary sources and also the challenges in getting sufficient protein on the various raw food diets?
- How does protein digestion function in uncooked diets?
- How do raw food preparation techniques affect amino acids and their availability?
- What are the key advantages of raw food diets in relation to dietary fats?
- What are the primary sources of omega-3 fatty acids in raw, plant-based diets?
- Are carbohydrates good or bad?
- Gaseous emissions? What can we do?
- Which minerals are abundant in raw vegan diets and which may be in short supply?
- What are the key issues related to mineral absorption and how can we maximize mineral bioavailability?
- As iron deficiency anemia is the main deficiency in North America how can we meet recommended intakes on raw food diets?
- Can we build strong bones on raw vegan diets, and if so, how do we do this?
- What is the latest science say about diet and acid-base balance?
- What are the functions, recommended intakes, and key dietary sources in raw food diets of various trace minerals, including zinc, iodine, selenium, copper.
- What are the lower and upper limits for recommended iodine intakes, and how can these be achieved in various types of raw food diets?
- What are the functions, recommended intakes, and key dietary sources of vitamin B12 in plant-based diets
- Can we get enough vitamin B12 from plant foods or internal production?
- What are the known and postulated functions of vitamin D?
- How can we get sufficient vitamin D at various latitudes and on entirely plant-based diets?
- What functions are furnished by the protective substances in plant foods known as phytochemicals?
- Are these always more abundant and potent in raw plant foods?
- What scientific studies have been done on the use of raw vegan diets during pregnancy, lactation, infancy, adolescence, and what do they indicate?
- What scientific studies have been done on the use of vegan diets throughout the life cycle and what do they indicate?
- What are consequences of low intakes of vitamin B12, folate, or iodine during pregnancy?
- Can a pregnant woman meet recommended intakes for folate entirely from plant foods, without supplements?
Theories and Science – What are the updated and current views on
- Food combining?
- Protein complementation?
- Whether cooking is always harmful?
- Are some types of cooking better than others?
- Whether some cooked food can be beneficial?
- Are supplements important, optional, or a waste of money?
- Are organic foods better?
Food Guides, Menus, and Raw Research
- We will give an overview of the history and branches of the raw and living foods movements, and illustrate a variety of nutritionally adequate raw or high-raw menus.
Vegan and Raw Nutrition Level 1™ is required prior to this seven-day course.
Becoming Vegan: Comprehensive Edition is the course textbook.