Diet

We have to aim for more toxins coming out then going in so diet is crucial to health & vitality & happiness.

All cooked food of toxic to some extent because the heat changes the structure of the food. So if we can aim for 50% raw & 50% cooked will pay dividents.

Whenever you cook food, whether it’s on a stove top, in an oven, on a grill, in a microwave, or in a fryer, not only does the molecular structure of the food become denatured, deranged, and/ or degraded, but those molecules are changed into new chemical configurations (this is a bad thing) and carcinogenic and mutagenic byproducts are formed.

Grilling, barbecuing, smoking and frying are the worst offenders; they are literally the fires of death, but steaming also affects the food. You know that old saying that there are more nutrients in the water of steamed veggies than are actually left in the veggies when they are done steaming? That’s because heat destroys nutrients, especially the water soluble vitamins like vitamin C and all the B vitamins. The heating of food also destroys the food’s enzymes. In fact, 100% of the food’s enzymes are destroyed at temperatures as low as 118 degrees Fahrenheit. In addition, the oxygen and water content of the food is drastically decreased, fats are carcinogenized, crabs are caramelized and proteins are coagulated and become virtually unusable by the body. Even the fiber in food loses that sweeping-like action in the colon.

The heating of food also creates toxic byproducts. 

 WARNING:- This is particularly true of heated oils. All refined oils change structure when heated. The only oils that be used for cooking are coconut oil or ghee.

Digestive leukocytosis:

The term leukocytosis refers to an increase in white blood cells, indicating the body is in attack mode. This commonly occurs when you are sick; your white blood cells come out to protect you. It may surprise you to know this immune response also occurs when you consume cooked food. lt is referred to as digestive leukocytes, but it’s interesting to note, this reaction does not occur after eating raw/uncooked food.

Accelerated aging, lowered pH and free radical formation: Also called, lipofuscin, a build-up of toxic, acidic waste material often referred to as “free radicals” accumulates in the skin (and reveals itself as age spots), liver, nervous sys· tem and brain when consuming large amounts of cooked food. Your pH becomes acidic and you are literally rusting from the inside out.

Weakened immune system, disease production and overworked and enlarged pancreas and other organs: When you are not getting the proper nutrients, your white blood cells are always out in attack mode and toxic wastes are in full circulation, your weak and overworked body breeds common ailments such as allergies, head· aches, sinusitis, diabetes, heart disease, erectile dysfunction, depression, arthritis, osteoporosis, and various cancers thrive.

Intestinal toxemia, unfriendly flora build-up and more difficult digestion: Colonies of unfriendly bacteria take over the colon as they feed on the thick tarlike, undigested and uneliminated cooked food putrefying in the intestines. There is also a significant decrease in the quantity of healthy intestinal flora in the colon, often leading to digestion difficulties. A plant-based uncooked diet decreases the toxic load in the colon and de· creases the unfriendly bacteria and other dangerous byproducts that contribute to colon cancer.

Toxic waste accumulation and mucoid plaque build-up in the blood and colon: A congested bowel full of putrefied cooked food can lead to backup and reabsorption of toxins back into the bloodstream. This accumulation of wastes in the blood vessels can contribute to many of to» day’s common circulatory problems such as heart disease, high cholesterol, high blood pressure and even erectile dysfunction, and may also contribute to many other common health challenges such as gout, arthritis and various cancers. In addition, common ailments such as runny noses, headaches, asthma and even diarrhea can be signs of a “healing crisis” where the body is overwhelmed and is trying to rid itself   of unwanted mucus and toxins.

Malnutrition & deficiency of important nutrients: Many of those who regularly cat cooked food find themselves always hungry and always eating but totally malnourished, for the nutrient make- up of cooked food is diminished significantly, so the body is always craving more and more.

Depletion of the food’s life force: As shown in kirlian photography, cooking literally kills food; its bioelectrical energy is destroyed. After cooking, the food is considered “dead.”

Increased risk of diseases of all types: The cooking of food, especially at high temperatures, literally burns away the anti-disease and anti-cancer properties of food. A diet lacking in raw veggies has been implicated in everything from breast and colon cancer to heart disease, diabetes and even arthritis.

At the very least we can eat 50% raw salads etc before we eat cooked food. This will go a long way in ensuring good health.