Why is a RAW FOOD DIET SO IMPORTANT? A raw food diet is not just good for you - it’s also good science! You don’t have to take our word for it, have ‘faith’ or trust the latest nutrition guru. Science now proves that cooking not only destroys nutrition and enzymes but chemically changes foods from the substances needed for health into acid-forming toxins, free-radicals and poisons that destroy our health! RAW SCIENCE WHY ALKALIZING RAW FOOD IS THE KEY TO HEALTH Here are the basics in a nutshell, though simplified for easy understanding. A raw foodist is someone that eats 75-100% live, nutritionally-dense organic uncooked and unprocessed food (and drinks pure, live water), enjoying delicious meals that optimize your health by alkalizing your body. At that rate your elimination system can get rid of the toxins created when you cook. But when you eat more cooked food you are consuming acidic toxins faster than your body can eliminate them so they back up, disrupting your bodys delicate acid/alkaline balance, a major cause of excess weight and disease. Heating food above 118 degrees F. causes the chemical changes that create acidic toxins, including the carcinogens, mutagens and free-radicals associated with diseases like diabetes, arthritis, heart disease and cancer. Cooking also destroys the live enzymes that aid in digestion and health. Your body is actually sort of an alkaline battery, running on electrons. All life-giving chemical reactions only happen when electrons or energy flows between atoms. Cooking or processing causes food to lose electrons - the source of the energy your body needs. Things that are healthy contribute electrons/energy, and are called alkalizing or reducing. Things that are unhealthy steal electrons/energy, and are called acidic or “oxidizing” (which means to burn up, rust, break down or decay). Your body is designed to be alkaline, like the battery! Because the pH scale is logarithmic even a fraction of a point can create huge changes to health! One hydroxyl molecule (-OH) in 550 million is enough to make water conductive. In fact, most important processes in your body only work within a very narrow pH range. For example, if the pH of your blood falls to the low end of its normal range (~7.35-7.45), a .10 difference, it could reduce the oxygen levels in your blood by as much as 300%! Two common myths are that eating raw is expensive and that it takes a lot of time to prepare. Nothing could be further from the truth! I am one of busiest people I know (mostly answering emails, calls and texts from my readers). But when you do it correctly, a raw food diet is actually one of the easiest, most convenient and most economical ways you can live! Remember, raw foodists eat mostly organic food, which is 80% to 300% more nutritionally dense (click for article on Organic Food) - loaded with available electrons/energy. As your body learns to absorb this additional nutrition and energy youll be less hungry, getting more energy from what you do eat, and eat less. This ultimately can reduce your food costs, as well as your health care costs, far below what is was when you were eating empty calories filled with the acidic toxins. Raw, live food and water is the ultimate health care plan! Basically, raw food (sometimes called live or living food) is food that has not been cooked or exposed to temperatures over 118° F. At that temperature, the natural enzymes in food are completely destroyed. Enzymes are essential for all the chemical processes in your body, especially digestion. In addition, nutrients are chemicals, and when these chemicals are heated it causes chemical reactions – just like in your high school chemistry class - the higher the heat, the more volatile, or destructive, the chemical reactions. Scores of unnatural chemical by-products with damaging effects on health are produced by cooking. For example, cooked carbohydrates can do much more than create weight problems. They can turn into a carcinogen called acrylamide, a chemical used to make plastics and dyes that has caused cancer in animals - the higher the cooking temperature, the greater the levels of acrylamide. Frying, one of the worst kinds of cooking, makes oils oxidize creating harmful ‘free radicals’ and increasing the risk of cancer, heart disease and premature aging. Ironically, frying also destroys the Vitamins A and E which we need to protect us from free radicals. It wasn’t always like this. Fire was only discovered a relatively short time ago in archeological terms. Before that, there was no intentional cooking at all. Even today, of the millions of species of animals and insects on the Earth, only people intentionally eat cooked food. In fact, we’ve become dependent on cooked food – addicted to it! So much so that the very idea of living on a diet of raw, uncooked, live food may even seem preposterous! “What do you eat, rabbit food?” We’ve forgotten what real food tastes like, and not so coincidently, we’ve forgotten what it feels like to be completely alive and healthy. Today, we want food to be convenient, fast and taste good….even if the taste is artificially induced. This has become a lifestyle – and doing anything else requires a change in lifestyle. That means more than just more trips to the juice bar. It is a process that requires change at every level - mental, physical and emotional. Most of all, it is an educational process, one that requires commitment, compassion and patience -- for yourself. Read more: rawfoodlife/#ixzz3EFQUeGpY
Posted on: Wed, 24 Sep 2014 15:45:01 +0000
Trending Topics
Recently Viewed Topics
© 2015