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Victoria Boutenko is one of the pioneers of the modern raw foods movement. She's been a raw gourmet chef, and her books—like Raw Family, about her whole family's 1994 conversion to a 100% raw diet—have helped scores of people learn about raw foods. But in Boutenko's latest book, Raw & Beyond, she and co-authors*Elaina Love and Chad Sarno (both raw chefs) explain how they've*moved "beyond raw," largely due to new science regarding*omega-3s.*We posted a recipe from Raw & Beyond for merlot pickled onions*yesterday (in addition to essays from each author, the book features recipes and a great chart of the ratio of omega-3s to omega-6s in various oils and nuts). The following is an excerpt adapted from Boutenko's section of the book, explaining what motivated her to start eating (and advocating) cooked foods again after nearly two decades eating 100% raw foods. More »Post from: Blisstree | Nutrition, Healthy Recipes and Fitness