Raw vs Cooked Food
Raw Food versus Cooked Food
Negative effects of Processed and Cooked Foods
- Stripping grain of it’s bran and germ in the process of milling and bleaching also strips the vitamins and minerals and live enzyme content.
- Processed foods contain disease-causing flavor enhancers, added chemicals, added sugar, colouring agents/dyes and are often prepared with trans fats.
- The process of cooking foods above 115 – 120 degrees farenheit (46.1 – 48.8 degrees celsius) destroys the live enzyme content of the food along with destroying vitamins and minerals.
- Use of microwaves destroys the antioxidants along with essential amino acids and essential fatty acids and enzymes.
- Cooking foods at high temperatures along with the use of salt in preserving and smoking forms nitrosamines which is linked to colon and stomach cancer.
- Cooking meat at high temperatures create Heterocyclic amines and Acrylimides which are also linked to cancer.
- A diet of non-organic processed and/or fried/cooked food contributes to a blood ph that is acidic. This creates an environment for diseases to thrive in.
- All of these effects combined may increase the onset of diseases such as cancer. Other diseases associated with cooked food include obesity, diabetes, renal failure, atherosclerosis, arthritis, macular degeneration, cardiovascular disease, neuropathy, nephoropathy and more.
You are what you eat. If a prepared food includes unpronounceable ingredients consider another choice.
Benefits of Raw Foods
- Raw food contains active live enzymes along with essential amino acids (building blocks of all cellular activity).
- Raw foods have higher nutritional values than cooked processed foods.
- Raw food provides the body with an excellent source of food energy… as compared to unhealthful caloric sugar rushes.
- Raw nuts contain many essential fatty acids that aid the body in healing and maintaining peak health.
- Raw food are known to include beneficial gut flora and micro-organisms that populate the digestive tract aiding in digestion.
- Raw foods like fruit and vegetables contain high levels of antioxidants.
- Raw food tastes fantastic.
For an excellent introduction of raw nutritious food and a stark examination of our corrupt food culture I suggest John Robbin’s excellent books on food “Diet for a New America” and “Food Revolution” .
Children and Raw Diets
- Vitamin B12
- Vitamin D
- Dried Barley Grass Juice/Wheatgrass Juice
Preparing Raw Food
Many raw foods are simple to prepare. Fruits, salads and many other dishes that have been slightly altered from traditional preparations. There are many wonderful books that explore this type of cuisine.
The three basic tenants of a more vigorous Raw-ism include raw food, sprouted seeds and nuts and fermented foods. Juiliano Brotman and Erika Lenkert’s book titled “Raw… The UnCook Book” is outright Raw Gourmet and the recipes included cover such topics as nut cheeses, nut and seed butters and desserts. At this level of preparing and dining raw food becomes a delicacy.
Juicing is another excellent way to increase raw food in one’s diet.
Some Foods That Need to Be Cooked
- Kidney beans, including sprouts, are toxic when raw..
- Raw eggs contain avidin, a vitamin B7 or biotin inhibitor.
- Raw seeds of peas can cause lathyrism.
- Raw Brassica species can contain glucosinolate.
- Raw parsnips contain furanocoumarin.
- Raw foods, particularly raw meat, may contain harmful bacteria. Other parasites and viruses may also be present, such as Toxoplasma, Trichinella or rotavirus which may cause serious foodborne illnesses.
- Raw milk may contain Mycobacterium bovis (which can cause non-pulmonary tuberculosis).
- Raw sweet potato, cabbage, cauliflower, turnips, rutabaga, canola oil, cassava, pinenuts, mustard, millet, soybeans and peanuts contain small amounts of goitrogens which can interfere with iodine.
coconut, goji berries, raw chocolate nibs Under construction