Wow. I don't know what to say. I respectfully disagree with you and think that food is a big part of our lives.

It would definitely have to be vegan...
http://www.dea.org.au/node/195

If the food is raw, we would use less energy. Even though we could heat food using solar, wind or other renewable forms, the manufacture of stoves, electric frypans, grills, ovens, etc would very likely produce emissions. However, following that logic, one would have to be weary of blenders and food processors.

Hi there, this is my inaugural post.

B12 is a very sensitive subject because so many people like to think that they're experts on the topic and yet there are so many differing views on this matter. One thing for sure is that B12 deficiency may not exhibit itself for 5, 10 or sometimes even 20 years after switching to a vegan raw diet.

A couple of things I'd like to say to points that have been raised so far:

• Whether or not Spirulina actually contains B12 and not an analogue is a debated subject.
• Stephen Walsh has reported: "A UK raw food vegan went B12 deficient while growing his own food and eating it unwashed: based on measured B12 levels in soil this is unsurprising."
• Kimchi and other fermented foods may contain B12 but exactly how much does it contain? I can't find any sources. There aren't exactly a lot of web sites raving about the B12 benefits of kimchi.

So why risk becoming deficient? It seems to me that taking supplements makes sense. It may not be natural but it sure beats being stuck in a wheelchair.