I, in chatting to people about eating raw food, describe the cooking of vegetables as rapid rotting, siting the fact that the colour and textual changes seen in rotting vegetables are not so different to those seen through the stages of food being exposed to heat in cooking. Despite this it never seems to have an impact. What I don't know is how to get this reality of how good it is to eat raw across. I feel like setting up a demonstration stall in our local farmers market in which I shall have a small stove to warm what also shall be there - an array of washed vegetables and some nice spices, oils, and lemon juice to bring them to life, of course a sharp knife and chopping board plus some small paper cups to decanter some out to those stopping to see.
The feedback from many people is they think saladings and raw vegetables are the same, also too the and bloated feeling they talk of after eating a salad instantly puts them off the idea of raw vegetables. This suggests that its going to be a monstrous job to get my ambition for warm raw vegetable salads to become a staple.
Cigarette dangers decreased smoking but it took decades to demonstrate them as such despite lung cancer and respiratory disease being so widely at hand.
Cooked food has been so long entrenched as de rigueur and also its hard to pin poor health on something that patently keeps people going. Also preparation of the vegetable salad is more onerous in terms of washing and chopping etc but also in choosing items to include and too, the nice spices and other additives to make it work. So there is the issue of a bit of extra work involved to get across - an inconvenience, an irritation in these days of convenience food.
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