Diet Debate // 04.22.14 // 10 Comments

Is a Raw Food Detox Right for You?

Could you eat a diet of raw food, with nothing heated above 100-115 degrees?

Is a Raw Food Detox Right for You?

Ani Phyo, wellness expert and author of "Ani's Raw Food Detox," and Dr. Joy Dubost, registered dietician and nutritionist, hash it out in a raw food detox diet debate!

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Comments

Andrea
127 days ago

Dr. Joy Dubost came off as extremely insecure and competitive towards other women. I feel bad for the other women she has to work with. Wow! How awful was she? She should be embarrassed and ashamed at how rude she was towards Ani Phyo, who is so beautiful, btw. Is she really 45? Gotta get on that raw diet!

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Sugarjar
128 days ago

Just watched the raw food debate. I was a little surprised at Dr. Joy Dubost's arguments. Even if she was right, it's hard to believe her since she was so rude, highly defensive and everything Dr. Ann was saying she did, Dr. Joy said she did too. Which could be true but it's just hard to respect a rude person.

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Davet
128 days ago

Dr. Joy Dubost was irritating!

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Josh
128 days ago

Hey I just came here to say how RUDE Joy Dubost (redhead) was on your show. She interrupted Ani Phyo in such an unprofessional way it just made herself look like a total B word. I feel bad that Joy Dubost she was being so rude to Ani.

Ani Phyo was awesome, super nice and smoking hot, she's 45 and I'm 26 so she must be doing something right, I trust her advice. Thanks Ani!

-Josh

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Michelle
128 days ago

The most important thing is to look at the research and decide for yourself.

Butterhead lettuce, rucola, watercress, kale, chicory, cabbage, Chinese cabbage, and a spinach substitute (Tetragonia expansa) are widely consumed in Southern Brazil. Samples were collected five times during a year in food markets and analyzed for total potassium, sodium, calcium, magnesium, iron, manganese, copper, and zinc by flame atomic absorption spectrometry and for moisture content. All vegetables can contribute to diet in terms of potassium, calcium and magnesium. Kale offers the highest amounts of calcium (283±43 mg Ca/100 g) and Chinese cabbage, cabbage, and butterhead lettuce the lowest, with values from 33 to 58 mg Ca/100 g. The highest concentrations of magnesium were found in kale and in the spinach substitute and they were 52±4 and 55±16 mg Ca/100 g, respectively. Moisture content varied less among samples of the same vegetable than minerals did. Four of the vegetables (kale, chicory, Chinese cabbage, and cabbage) were cooked briefly during 3 min and analyzed for the same elements. The brief cooking did not cause appreciable losses for any of the minerals.

Kawashima, L. M., & Valente Soares, L. M. (2003). Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil. Journal of Food Composition and Analysis, 16(5), 605-611.

Carrots, cabbage, broccoli and okra, raw, short cooked, and long cooked, were analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose and hemicellulose by the detergent systems of analysis and crude fiber (CF) by standard methodology. On a dry weight basis, NDF, ADF, CF and cellulose value tended to increase upon cooking. Lignin and hemicellulose value were not affected. Most change was due to cellulose alone. While cooking changes the amount of fiber value present in vegetables studied, the changes may not be of physiological significance considering the small amounts of fiber present in and consumed from these vegetables.

Matthee, V., & Appledorf, H. (1978). Effect of cooking on vegetable fiber. Journal of Food Science, 43(4), 1344-1345.
Chicago

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danielle b mitchell
128 days ago

Bethanny, that Dr Joy is totally rude and confrontational.
What is up with her?

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Michelle
128 days ago

As a masters nutrition student I really applaud Dr. Joy for sharing her nutrition knowledge. Ani is not a dietitian and does not have the proper credentials to know the science behind what she is preaching. I think she would get a sense of what she is really talking about if she took more nutrition and metabolism classes at the graduate level.

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Jen
128 days ago

I totally agree with both comments from quincyg and Karen Piasecki. I was truly disappointed by the "nutritionist's" comments. Dr. Joy Dubost is very un-professional and quite un-educated person forcing her ideas on public. Being a vegan and partial raw food consumer I can guarantee that my body gets many more nutrients than meat and dairy eaters.
Dr. Joy should educate herself much, much, much more before stepping front of cameras and she definitely needs to work on people skills!

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quincyg
128 days ago

Dear God please NEVER have that lady back on the show. The Caucasian dietician. She was a overbearing,rude, pampas, unprofessional, wanna be know it all. I would never watch another show (yours or anyone else's) as long as she is on. She must be "tripolar" because she tried it, the other dietician held herself very well.

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Karen Piasecki
128 days ago

I am vegan, but do not follow a raw food diet. I find it completely horrifying that a registered dietician and nutritionist would recommend that people need to consume meat and diary to have a balanced diet. While she may not believe a raw diet is healthy, she made comments beyond that subject, such as vegans having a hard time getting all the nutrients they need. Anyone caring enough about their health to consider eating raw or vegan, would do the research to be certain they are getting everything they need in their diet. Dr. Dobost's most un-intelligent comment referred to top athletes not being able to sustain performance on a vegan diet. Joe Namath NFL football player; Martina Navratilova, tennis player; Robert Parish, NBA basketball player; Prince Fielder, baseball player for Detroit Tigers; Dave Scott, record holder for the most Iron Man World Championships; Billie Jean King, tennis player; Carl Lewis, track star; all achieved top performance on a vegan or vegetarian diet.

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