We eat food to gain water, vitamins, minerals, fiber and many other things. On a chemical level, cooking food destroys vitamins and minerals. These substances are extremely heat sensitive and cannot withstand the extreme temperatures cooking inflicts.
-Vitamins A, D, E and K are unstable and destroyed by heat. Vitamins C and B complex levels are extremely decreased by cooking. That is why all the food in the grocery store is “enriched with vitamins and minerals”. It is not to add anything extra for the consumers' benefit, it's added because the cooking destroys all that is naturally there to begin with. When wheat is processed to make white flour 25 known nutrients are removed in the process. Then it is fortified/enriched back with only 5. Enriched versions of vitamins and minerals pale in comparison to the original ones found naturally in raw plants. These enriched compounds are synthetic and man made. In fruits, veggies and grains, nature provides vitamins and mineral in the exact proportion and ratio that we need. Man made supplements can never be exact in this way. Our bodies are capable of having 92 minerals present; when you eat a cooked food diet you are lucky to have 15. If you eat only organic produce you may have 50 or so. My goal was to get all 92. How do I accomplish that? I eat “superfoods”. They are foods that have the highest vitamin and mineral content of any food known. Foods like bee pollen, maca, gogi berries, raw chocolate, sea-weeds, spirulina, powdered grasses, medicinal mushrooms, hemp seeds, blue green algae, noni, and celtic sea salt. I make coconut smoothies with powdered superfoods mixed right in, they are the best tasting and most nutritious smoothies ever! Many diseases can be caused by vitamin and mineral deficiencies and can thus be cured by the reversing the deficiency. For example, vitamin C deficiency causes scurvy, which is quickly reversed by the simple eating of some citrus fruit containing vitamin C. A lack of vitamin D can cause rickets and a lack of vitamin B3 can cause pellagra (lesions of the skin and mucous membrane, diarrhea, neurological derangement). A goiter is an enlargement of the thyroid gland in the throat. Usually it is caused by a lack of the mineral iodine. It can be reversed if iodine is added to the diet. Who knows what other aliments are caused by vitamin and mineral deficiency, and to think they can be cured so easily by just adding fruits and vegetables to your daily diet. What tasty medicine! (Don't forget that organic foods contain much more vitamins and minerals that conventional farming.)
- Fiber helps prevent colorectal cancer, constipation and helps to lower blood cholesterol. There is no fiber in animal flesh and no fiber in animal byproducts like milk, cheese, butter, yogurt or eggs. Eating a diet with little or no fiber content causes the GI (gastrointestinal) track to get backed up. This causes purification and breeds a lot of harmful bacteria in the feces. Raw fruits, veggies, nuts and seeds have lots of healthy fiber.
-Extreme water loss occurs during the cooking process. Naturally, plants have a lot of “juice” in them; it is their “blood”. Chlorophyll (which is the green juice in vegetables) is almost molecularly identical to our blood. It is virtually effortless for our bodies to turn chlorophyll into blood. But when you cook the plant, its cell membranes are destroyed and their “blood” is evaporated. Humans are 70 plus % water, we need it to survive. Doesn't it seem more logical to get our water from a natural source like plants? Their water comes from deep within the earth and is filtered naturally through its structure, resulting in the purest, naturally filtered water containing vitamins and minerals in their perfect complements. Instead, today most people have to drink 8-10 glasses of recycled toilet water from the tap. Drink only spring water or juices from plants.
Humans have not lived long enough to evolve to eating cooked food. Evolving to eat cooked food is as drastic a change as us trying to breathe underwater. Humans have not had enough time to evolve sufficiently to eating cooked food, especially in comparison to the cooked foods people eat today (fast food, high fructose corn syrup, processed meat, refined white flour and sugar). We have changed our diet more in the last 40 years than we have in then last 400,000 years. We see fire being used by humans in the archeological record around 800,000 years ago. Our biological ancestors have been walking around with our current anatomical skeleton and teeth for over 4 million years.
("Lucy" a skeleton that dates 3-4 millions years ago)
(Turkana Boy-1.5 million years old skeleton)
Our body was created in a world before the use of fire. We are the only other animal on the planet that eats cooked food, except domesticated animals, who all suffer from the diseases that plague our species as well. Complete evolution of any organism takes millions and millions of years. Here is a perfect example; It took a fish 23 million years to go from having no neck and fins to having a neck and limbs.
Kirlian photography sees what our eyes cannot. The electricity is what we call the “life force” of food. Cooking degrades the life force energy of raw food. Even organic food has a stronger and brighter energy field when compared to conventionally farmed produce. I believe that the electricity of the foods shines through our bodies, skin and eyes. Which type of food would you rather eat to get energy and nutrition? Bright, vibrant and alive or dull, dim and dead.
Cooking causes chemical changes in the food. The most dangerous chemical created by cooking (carbohydrate rich) food is called acrylamide. Acrylamide has been shown to cause cancer in laboratory rats when given in the animals' drinking water. Both the Environmental Protection Agency (EPA) and the International Agency for Research on Cancer (IARC) in Lyon, France, consider acrylamide to be a probable human carcinogen. The EPA heavily monitors the presence of acrylamide in our drinking water and the “FDA regulates the amount of residual acrylamide in a variety of materials that come in contact with food.” Yet, “there are currently no guidelines governing the presence of acrylamide in food itself.” Because if there were, all carbohydrate rich cooked foods would have to be labeled with a cancer warning. This chemical acrylamide is found in scary abundance in the foods most American's eat on a daily basis. On April 24, 2002, researchers at the Swedish National Food Administration and Stockholm University reported finding the chemical acrylamide in a variety of fried and oven-baked foods. The initial Swedish research indicated that acrylamide formation is particularly associated with traditional high temperature cooking processes for certain carbohydrate-rich foods. There is acrylamide found in almost all of the foods that normal American's eat and snack on daily. Acrylamide in even in baby food! Items like teething biscuits, vegetables with noodles and basically any baby food that contained bread, pasta or cooked potatoes of any kind. Examples of foods containing acrylamide are: pretzels, gram and butter crackers, popcorn, peanut butter, corn chips, cooked canned black olives, cooked bottled prune juice, most cereals, almost all breads, grains or starch baked goods! The 20 worst offenders were french fries at fast food restaurants and oven baked french fries, potato chips, breakfast cereals, cookies, brewed coffee, toast, pies and cakes, crackers, soft breads, chile con carne, corn snacks, popcorn, pretzels, pizza, burrito/tostada, peanut butter, breaded chicken, bagels and soup mix! (Check for yourself at here
Did you have any idea that the majority of foods you eat daily contain large amounts of a probable carcinogen?!
-Cooking is a waste of exhaustible resources and creation of unnecessary pollution. It is a fact that 2/3 of the world still uses wood fires to cook with. 75% of the world is constantly cutting down trees just for wood to burn. Cutting down trees for firewood is such an inefficient use of resources! Haiti was completely deforested by cutting down trees for cooking fires. The island is still trying to recover from that atrocity.
-Eating raw food contributes almost no trash to the landfills. Most scraps can be composted and many raw food companies are using eco-friendly packaging that compostes as well.
-Most important factor that raw food contains that cooked food lacks: ENZYMES. There are 3 classes of enzymes: 1.Metabolic. These enzymes run our bodies. All of our tissues and organs are run by metabolic enzymes. They take the fat, protein or carbohydrates we ingest and structure them to literally build our body and tissues. Each organ and tissue has its own specific enzyme to do specialized work. These enzymes are very important. It is crucial that nothing stop them from doing their job, they repair damage or deterioration and heal disease in the body. 2.Digestive. Their job is either to digest fat, protein or carbohydrates. 3. Food enzymes. Raw uncooked, unprocessed foods contain enzymes within them. Nature packed all raw food with the right balance of enzymes needed for breakdown whether, inside our bodies by digestion or outside by decomposition. The enzymes in food are extremely heat sensitive and die at around 118 degrees Fahrenheit. They tolerate no heat! They are as fragile as our skin and are destroyed in cooking. I repeat there are no enzymes in cooked food, ever! ! The Law of Adaptive Secretion of Digestive Enzymes states that the amount of digestive enzymes secreted by the pancreas varies upon the amount that is needed. Nature's intent is to have enzymes contained within raw food to help with digestion, instead of making the body's digestive enzymes carry the entire load. The digestion of fat, proteins and carbohydrates in raw foods starts in the mouth immediately when then cell walls are ruptured by chewing. The Law of Adaptive Secretion of Digestive Enzymes holds that whatever digestion is accomplished by the enzymes in food, the pancreatic enzymes within our own digestive system will not have to be used. Hint, the term “adaptive”- secreting enzymes to digest our food is an adaptation to facilitate our current diet, which is lacking in its own enzymes. Our body values its enzymes and will never secrete any that are not needed to complete the job. If enzymes contained within the food help digest it, much less of our own digestive enzymes will be needed and used.
-Why does it matter whether the food enzymes or our own digestive enzymes do it work?
We have this thing called an “enzyme potential.” This means that enzymes contained within our own bodies, are limited. We have a finite amount. Once they are used up, they can never be replenished. Look at the situation as if the pancreas was a bank account. If our digestion requires withdrawal after withdrawal after withdrawal soon, it will face bankruptcy. When we eat raw food (with its enzymes intact) there is no withdrawal from the “bank account” and our own enzymes can be used in a more appropriate manner. Our enzymes’ rightful distribution should be allotted to our metabolic needs. Those enzymes rebuild our tissues; help maintain health but, most importantly they can cure diseases that are already established in our bodies. This is the true way in which diseases are cured: our body heals itself and metabolic enzymes are the workers who accomplish the miracle. Every time cooked, processed or pasteurized food enters our body, our precious and finite supply of enzymes is being drained. This leaves fewer resources to be distributed for maintaining health and fighting disease. The food most Americans eat all day, everyday, continuously wastes our supply because it has no enzymes of its own.
-We have a finite supply, what does that matter?
It has been shown that when the fixed supply of enzymes contained within an organism is exhausted, it prompts the death of that organism. To prevent enzyme loss from decreasing our lifespan, we need to provide enzymes from outside the body. Outside enzymes decreases the amount of digestive enzymes secreted. This allows the body to make metabolic enzymes to function and heal instead. Enzyme deficiency speeds up the development of cancer, arthritis, hearth disease, and other diseases. Most importantly in this society obsessed with youth it has been shown that enzyme deficiencies speed up premature aging. Eating enzyme-less food ages us! A person is born with a limited amount of enzymes, these can be wasted by eating enzyme-less food, smoking, heavy drinking etc or they can be saved and dolled out when necessary to rebuild the body. The enzyme supply can be made to last longer when outside enzymes (from raw food) are used. “Life ends when worn out metabolic enzyme activity of the body machine drops to such a low point that it is unable to carry on vital enzyme reactions. This is the true trademark of old age.”
“The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential.” The Enzyme Nutrition Axion- Dr. Howell
-Ways in which people cook their food is outrageously unnatural.
-Microwaves. They heat our foods by using electromagnetic radiation. The key word is radiation! These microwaves “excite” molecules to create friction which, creates heat. This violent friction (due to polarity shifts of the molecules) rips apart the natural structure of food (the cell walls, molecular structure of nutrients) and reconstructs it into something that tastes the same to us but is not! Conventional methods like boiling or baking do not alter food this way.
-Barbeques. “Animals develop tumors of the colon breast and prostate when fed the same chemicals that are created in high temperature barbecuing.” There have been 40 studies done on humans and 70% correlated an increased risk of cancer with the high consumption of well done meat. Think about it, when you cook meat until the edges become black and crusty you are ingesting pure ash. Might as well eat the charcoal underneath the grill while you’re at it. Two factors create the barbecue's problem: ridiculous heating temperatures that can reach 600 degrees Fahrenheit and the smoke it creates. Both of these factors produce chemicals that can cause genetic mutations and unrestricted cell growth, which signals cancer.
-Deep fat frying?! Frying oils/fats creates free radicals in the body. “Free radicals can participate in unwanted side reactions resulting in cell damage. Many forms of cancer are thought to be the result of reactions between free radicals and DNA, resulting in mutations that can adversely affect the cell cycle and potentially lead to malignancy. Some of the symptoms of aging such as atherosclerosis are also attributed to free-radical induced oxidation of many of the chemicals making up the body. In addition free radicals contribute to alcohol-induced liver damage, perhaps more than alcohol itself. Radicals in cigarette smoke have been implicated in inactivation of alpha 1-antitrypsin in the lung. This process promotes the development of emphysema. Free radicals may also be involved in Parkinson's disease, senility, drug-induced deafness, schizophrenia, and Alzheimer's. The free radical theory of aging proposes that free radicals underlie the aging process itself.”
- In 1930, Dr. Paul Kouchakoff did research at the Institute of Clinical Chemistry in Lausanne, Switzerland. He wanted to demonstrate the effect of food on the immune system. He tested raw food vs. cooked/processed/pasteurized food. His research concerned leukocytes, which are white blood cells. Leukocytes are “cells of the immune system defending the body against both infectious disease and foreign materials.” Kouchakoff discovered that immediately after a person eats cooked food, their blood responds instantly by increasing the number of leukocytes. This increase of white blood cells (after a meal) was well-known and normal. Medical books used to call it "digestive leukocytosis." Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response that our body had to eating. No one could explain why the number of white cells would rise after eating, it just always had. A rise in leukocytes signals a stress response, like when the body is defending itself. You would see a response like this after an exposure to toxic chemicals, an infection, or some sort of trauma. This inflammatory response made the researchers curious why eating food was making our bodies react as if there were foreign invaders. That is when they made an extraordinary discovery. They found that eating food raw or heated at low temperatures, produced no leukocytosis! In addition, they discovered that the higher the cooking temperature of a food the higher the number of leukocytes. Also, if the food was processed, refined or had chemical additives etc. the amount of white blood cells “called” in would increase dramatically. The majority of food consumed by the average American is processed and this is the most toxic! Because it was shown that “digestive leukocytosis” was not normal and just the body's reaction to altered food, the researchers renamed the reaction "pathological leukocytosis". There were many foods tested and they found that if the foods were not overheated or refined/processed, they caused no leukocytosis in the blood. The body saw raw food as normal and friendly. However, if the friendly foods were heated at too high a temperature, a white blood cell increase response occurred. A response that the body normally reserves for the invading of a toxic pathogen or after it has experienced some sort of trauma. They found the worst offenders of all, heated or not, were foods that had been: refined and processed, (such as white flour or white rice) homogenized, (like all the milk and dairy products of today) pasteurized, (again like milk, dairy products and ALL fruit juice products at the grocery store) or preserved foods (like in cans or jar). The foods that invoked the largest leukocytosis reaction were the foods that were farthest from their original state. To lessen the extremity of this study it was found that if 50% raw was eaten with 50 % cooked food the pathological reaction in the blood would be minimized. However, the body still has to secrete it's own enzymes to digest the food that has none of its own. It would be best practice eating as much of your meal as raw as possible. But, know that if you eat 80/20 at least you’re not alarming your body.
-Eating cooked food may interfere with the facial bone development of our faces. Dr. Price was a dentist who in the 1930’s set out to find out what caused dental cavities. His quest was to find people who did not suffer from tooth decay. He traveled all over the world and studied many indigenous tribes of people. They were people living and eating like their ancestors have for thousands of years. The he studied tribes of people who where eating a “civilized” diet of white sugar, canned food, jams and white flour. He came to this conlusion,“While tooth decay has proved to be entirely a matter of the nutrition of the individual at the time and prior to the activity of the disease, a group of affections have expressed themselves in physical form. These included facial and dental arch changes.” These are the same conclusions that Pottenger came to when observing the cats. He took 900 cats and wanted to determine the effects of heat-treated foods. The cats who ate raw milk and meat “ showed striking uniformity in their size and skeletal development. From generation to generation they maintained a regular broad face...and broad dental arches with regular dental formation (teeth erupt without difficulty and remain basically free from decay)...fur is of good condition...overall lifespan they prove resistant to infections fleas and other parasites and show no sign of allergies. In general they are friendly...miscarriages were rare and [she] had her homogeneous kittens without difficulty.” The group that was fed cooked meat “reproduced heterogeneous kittens with each one being different in size and skeletal pattern. Unhealthy conditions of the mouth can be observed (at 3 to 6 months) like: gingivitis and abscessed and missing teeth. Cats show longer, narrower faces due to diminished development of the zygomatic arch and diminished closure of the frontal sinuses. [There is] Narrowing of the mandible and maxillary portions so, there is insufficient room for a complete set of teeth to descend into place and recessive or protruding mandibles are common causing under and overbites. The teeth are smaller and more irregular in shape when compared to raw group. As the jaw does not expand or widen to make room for the permanent teeth, these teeth show considerable crowding, twisting and impaction. If proper nutrition and exercise are absent when facial structure is developing dentition always suffers (the facial and dental development is important and I will revisit this topic later in this chapter). Heart problems, near and far sightedness, under activity or enlarged thyroid gland, infections of the kidney, liver, testes, ovaries and bladder, arthritis and inflammation of the joints, inflammation of the nervous system with paralysis and meningitis all occur commonly in these cooked meat cats. They show much more irritability, vermin and parasites are abound. Skin lesions and allergies appear frequently and are progressively worse from one generation to the next with the 3rd generation exhibiting 100% frequency. Frequent ovarian atrophy and uterine congestion with females and failure to develop spermatogensis in males. Abortions are common and deliveries are difficult with many females dying in labor. Mortality rate of kittens is high either; they are born dead or too frail to nurse. By the third generation of cooked meat cats was born, the cats are so physiologically bankrupt that none survive beyond the 6th month of life.” He concludes “Animals that receive raw meat show consistent facial development and normal dentition. We also find the converse to be true. Kittens who receive cooked meat develop all types of malformations of the face jaws and teeth. Once deficiencies are produced and maintained by a faulty (cooked) diet, they become progressively worse through the second and third generations. Diet also effects the mineralization of the bones. Calcium and phosphorus content of bones diminishes progressively from generation to the next (in cooked meat group). Deficient (cooked) cats exhibit progressive allergic symptoms and have respiratory, gastrointestinal and constitutional problems, as well as various skin disorders. Cats can be so reduced in vitality by just 1 year of a diet considered adequate for human consumption.” He concludes “Animals that receive raw meat show consistent facial development and normal dentition. We also find the converse to be true. Kittens who receive cooked meat develop all types of malformations of the face jaws and teeth. Once deficiencies are produced and maintained by a faulty (cooked) diet, they become progressively worse through the second and third generations. Both researchers state that diet and nutrition are the influencing factors on tooth health and facial structure development.
Dr. Price wanted to get information that “will be applicable for us to use in correcting certain tragic expressions of our modern degeneration, including tooth decay, general physical degeneration and facial and dental-arch deformities...this information will be useful in preventing race decay and deformities.” In his opinion, braces, head gear and expanders are all attempts at correcting the dental arch deformities our devoid diet has causes us all to exhibit.
-Return to “The Garden of Eden.” Hence the name, garden. Not “ The Slaughterhouse of Eden.” ”. When you eat food that grows out of the earth, food that was designed by the creator its self, you are dining with God at every meal. Nature/God created food just as we need it, the design is flawless! It grows with the perfect balance of vitamins and minerals, fiber, water and enzymes. Raw food provides us with the correct balance of nutrients that our complicated system requires. Man cannot improve upon it! Nature's intentions are pure. One of the earliest documented voices for the raw food revolution was Jesus Christ himself! Kill neither men nor beasts nor yet the food which goes into your mouth. For if you eat living food the same will quicken you, but if you kill your food, the dead food will kill you also. For life comes only from life, and from death comes always death. For everything, which kills your food, kills your body also... and your bodies become what your foods are...Therefore, eat nothing which fire, frost or water has destroyed. For burned, frozen and rotted foods will burn freeze and rot your bodies also...live only by the fire of life (the sun) and prepare not your foods with the fire of death, (“the fire which blazes outside your body, which is hotter than your blood. With that fire of death you cook your foods in your homes”) which kills your foods, your bodies and your souls also”- Jesus Christ
-Minerals are Plant food is as delicate as our own skin. When we cook it at high temperatures we destroy the fragile structure and the things housed with in. Cooking destroys vitamins, minerals, causes water loss, degrades fiber, turns oils and fats to trans fats, coagulates proteins and destroys amino acids. Fire is a destructive element and when we use it on our food, it destroys it too. What is the point of eating dead, dehydrated, demineralized, trans fatty, coagulated proteins?