A raw food diet is one composed either wholly or largely of uncooked food. People on this kind of diet generally set a minimum goal of at least 75% raw foods and 25% or less cooked food, many achieving an average of 90% raw food. Foods that can be eaten to satisfy the 75% portion include fruits (fresh and dried), vegetables, sprouts, nuts, seeds and fresh juices. Soy products do not feature prominently in the raw food diet as is often the case in alternative or vegetarian diets.

The remaining 25% (by weight or calories) should come from primarily cooked vegetables. However, because this diet is sometimes difficult to maintain, many find themselves eating foods that are less than ideal. The justification for this is that it is better to be partially successful than a complete failure. There are benefits to be received from maintaining this diet even for short periods of time. Foods that are generally banned are meat, dairy products, fish, fried foods, foods containing preservatives and processed foods.

Foods are generally considered raw if they have not been heated to over 45°C (113°F). The naturally-occurring enzymes begin to be deactivated above that temperature, so foods dehydrated in a dehydrator at low temperature are considered raw.

The benefits of a raw food diet include:

• Increased energy
• Lower sleep requirement
• Improved appearance
• Improved digestion
• Less frequent or less intense colds and flus
• Increased resistance to both cold and hot weather
• Weight loss and decreased appetite over time
• Increased longevity
• Less degenerative disease