In nature all animals eat living foods as yielded up by Nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments.
Those humans who eat mostly living foods are more alert, think clearer, sharper and more logically and become more active.
Cooking renders food toxic. The toxicity of the deranged debris of cooking is confirmed by the doubling and tripling of white blood cells after eating a cooked food meal. The white blood cells are the first line of defense and are, collectively, popularly called “the immune system.”
As confirmed by hundreds of researches cited in the prestigious National Academy of Sciences National Research Council’s book, Diet, Nutrition and Cancer, all cooking quickly generates mutagens and carcinogens in foods.
Proteins begin coagulating and deaminating at temperatures commonly applied in cooking, and are devoid of nutritive value.
Minerals quickly lose their organic context and are returned to their native state as they occur in soil, sea water and rocks, metals and so on. In such a state they are unusable and the body often shunts them aside where they may combine with saturated fats and cholesterol in the circulatory system, thus clogging it up with cement-like plaque.
Heated fats are especially damaging because they are altered to form acroleins, free radicals and other mutagens and carcinogens as confirmed in Diet, Nutrition and Cancer.
Via cooking, the biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance which loses its broom-like and magnetic cleansing quality in the intestines. Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed and altered. The degree of depletion, destruction and alteration is simply a matter of temperature, cooking method and time. Up to 50% of the protein is coagulated. Much of this is rendered unusable.
High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process.
Toxic substances and cooked “byproducts” are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and hordes of free radicals are generated in cooked fats and proteins in particular.
Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. In an ordinary baked potato, there are 450 by-products of every description. They have even been named “new chemical composites”.
Unusable (waste) material is created, which has a cumulative congesting/clogging effect on the body and is a burden to the natural eliminative processes of the body.
All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit.
Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
After eating a cooked meal, there is a rush of white blood cells towards the digestive tract. A general augmentation of white corpuscles in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called “digestive leukocytosis.”
The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (particularly from cooked meat), resulting in colonic dysfunction, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbacteria, dysbiosis, or intestinal toxemia (toxicosis).
A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance which is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
Cancerologist Dr. Bruce Ames, in his paper on “Mutagenesis, Carcinogenesis, and the Degenerative Diseases of Aging,” states that “cooking food is plausible as a contributor to cancer. A wide variety of chemicals are formed during cooking. Four groups of chemicals that cause tumors in rodents have attracted attention because of mutagenicity, potency and concentration: Nitrosamines are formed from nitrogen oxides present in gas flames or from other burning. Surprisingly little work has been done on the levels of nitrosamines in fish or meat cooked in gas ovens or barbecued, considering their mutagenic and carcinogenic potency. Heterocyclic amines are formed from heating amino acids or proteins. Polycyclic hydrocarbons are formed from charring meat. Furfural and similar furans are formed from heating sugars. Heating fat generates mutagenic epoxides, hydroperoxides and unsaturated aldehydes, and may also be of importance.”
The natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.