Cooked Food – Linked to Every Disease
|2012||Filled under Raw Food Benefits|
Studies Prove Raw Food Preserves all Necessary Enzymes
99% of all enzymes, coenzymes, antioxidants, phytonutrients, vitamins, minerals, and trace minerals are destroyed and/or deactivated when exposed to temperatures higher than 118° (48 C°). Virtually all forms of cooking employ temperatures which exceed 118°, thus denaturing the food at the cellular level.
Proteins are also structurally detonated through cooking, yielding them unusable to the body while forcing a negative reaction from the immune system. When cooked, carbohydrates become caramelized, thus eliciting a skyrocketing response in one’s glycemic index- a reaction which poses significant threat to those suffering from diabetes, yeast and fungal infections, hypoglycemia, and all other disorders related to sugar. Cooking fats, particularly of the animal variety and even those ‘good’ fats, makes them saturated and carcinogenic. For such reasons, Dr. Douglas Graham states that “cooked food is linked to almost every eating disorder, many learning disabilities, and practically very disease known to humans.” Progress, Veg News, March 2001.
Interesting & true: the National Cancer Institue states that toxic chemicals are created in foods exposed to high temperatures. Further, smoke caused from cooking has been linked to acute respiratory infections (ARI) in children, and in worse-case scenarios, blindness in adults. Other studies focusing on indoor air quality demonstrate a correlation between the fumes created by domestic cooking and the following: allergies and asthma; weakened immune defenses; heart and lung functions.