Casey: > The only thing I'm worried about is: what are the chances of getting some > kind of bugs or microbes thru raw flesh, fish for example? And how do you > personally view cooking? After one reads the Ward's interview it doesn't > seem such great a sin, does it? About raw fish, you might want to read the archives October 1997, "Parasites in saltwater fish" August 997, "Eating raw fish" among many others... From Ward's interview, I would conclude that being 100% raw is not really important, but I still believe that a healthy diet should be at least 50% raw. As I have been almost 100% raw for more than 1 year, I just got used to it and I don't see why I should waste time in cooking, when raw fish (sometimes) tastes so good. In fact, *no* cooked food has ever matched the pleasure I have occasionally got with raw and slightly aged mackerel. Even if one day I came back to cooked food, I would certainly continue to eat some of the raw foods I currently enjoy. It is however worth cooking when that improves taste and digestibility (I am currently cooking a little quantity of broccoli and cauliflower). I avoid cooked: grains (grains should be eaten raw sprouted and in moderation),tubers (which have a high glycemic index), cooked nuts (less digestible), meat, fish, eggs, dairy (since they taste very good in their raw form). Best wishes, Jean-Louis [log in to unmask]