I also have the book Nourishing Traditions. I actually do find it helpful and follow it to some extent. But then, I am not 100% raw, I am aiming for about 80% raw, and I do have family members who are definate carnivores. But, we do ferment foods, we sprout foods, during the cold winters especially we have many soups/bone broths, and then try adding the veggies at the latest possible moments so that they are very fresh. We use raw milk/Kefir and raw cheeses and keep raw all day and only incorporate some cooked in dinner (meats) and even then I try to minimize it.
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