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One of the strangest reports I’ve seen is that long-term raw foodists can experience a significant drop in body temperature — to something like 94 degrees (vs. the standard of 98.6 F). Supposedly their bodies run cooler and don’t put out as much heat. I have no idea if that’s really true or just a myth. I’ve seen no personal evidence of those claims, and I never thought to check my temps during my previous raw trials.
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Maybe when the body doesn't have to do so much work digesting food it doesn't put off as much heat? I'd really doubt temperature would drop by four degrees though.
Do you know of a way to measure antioxidant levels in the body? It would be very interesting to track antioxidant level changes on a fruit-based raw diet.