The thought of college food typically conjures images of extra-large pizzas, sodium steeped top ramen, and other no fuss, low nutrition solutions to hunger. But for those more invested in their health and food choices, an extreme approach to eating is catching on.

For years people have been eliminating meat and animal products from their diets out of compassion for other species and in the interest of health. For raw and living food enthusiasts, the perfect diet involves consuming exclusively uncooked food. That means no bread, no rice, not even steamed veggies.

The diet has continued garnering popularity in the mainstream over the last decade through public endorsement from celebrities. Restaurants and local support groups are popping up around the nation and around the world. But with many recipes calling for specialized ingredients and uncommon appliances, and without a firm conclusion about its benefits from the medical community, could an entirely raw diet be beneficial to San Francisco State students? Is it even viable given the time constraints and budget concerns we have?

While there are raw vegetarians (who allow unprocessed dairy and sometimes raw fish) and even raw omnivores (with obvious risks of foodborne illness and differing opinions on curing), raw veganism is proliferating in the bay area and around the country. The common objective of "rawists" is to improve health and treat or prevent chronic disease by keeping the enzymes and nutrients of fruits, vegetables, seeds and nuts intact by consuming them in their natural state. The belief is that cooking food can be harmful to the body by releasing toxins from foods, depleting nutrients and eliminating bacteria helpful to the digestive and immune systems. What little scientific research has been done has resulted in contradictory conclusions on the effects of the diet, but those championing the lifestyle swear by it.

Lauren Milford made the switch from a nine-year cooked vegetarian diet to 80% raw. The 19-year-old sophomore spent three weeks at the Hippocratic Health Institute in her home state of Florida learning the Hippocratic diet to help treat her rheumatoid arthritis.

"From the combination of medication and diet I'm able to walk comfortably again whereas before I would limp and each step was painful," said Milford. "There were a couple of days this summer where I didn't get out of bed at all because of the fatigue and pain. The pain in my feet is gone, and the pain in my hands is minimal. I'm able to write, open bottles, and prepare food again."

Despite its benefits, she has seen an increase in the amount of money spent on food since going raw, as her campus meal plan at Tufts University was cheaper than the organic veggies and nuts from Whole Foods that make up most of her raw diet. With kitchen equipment limited by dorm life, she eats mostly salads and protein shakes with supplements daily, and boosts her fat intake through avocados and nuts.

But San Francisco State's nutritionist Teresa Leu questions whether the diet is sustainable. It takes extreme dedication and a heightened amount of thought and time revolving around food.

"Anything taken to the extreme is a risk," says Leu. "When you limit your diet, you're more likely to limit the nutrients you get."

For Milford, the effects of the diet outweigh the potential risks. She says her weight has decreased slightly since returning to school, but has leveled off.

"As far as eating this strictly goes, I'm sticking with it as much as possible until I'm cured," said Milford. "Maybe I'll lighten up eventually, but I don't think I'll ever stop eating vegan."

There have been multiple incidents of contaminated vegetables recently, and the most effective way to eliminate most harmful bacteria is through cooking.

"Even when you wash it, E. Coli is sticky, the best thing you can do is to cook it," says Leu.

For most Americans, the primary concern is not eating too many uncooked vegetables, but eating any vegetables at all. Leu acknowledges most of us could incorporate more natural, healthful elements into our diets - and in a less restrictive context the diet could be beneficial.

Sheena Cruz uses a week long raw diet to detox, saying: "it's kinda like you see things in a brighter light I think, more clear in the head."

The 27-year-old Daly City resident does her detox once a month and enjoys introducing friends to raw food by dining out at one of San Francisco's raw restaurants, like Cafe Gratitude or Bar Crudo.

"You actually feel really energized physically and mentally feel great," said Cruz. "In a week you will notice a change."