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Page 6
| The Raw and the Cooked |
| Of all its enemies, the single factor that has most disrupted normal digestion is heat, the process of cooking. Temperatures above 112 to 120 degrees Fahrenheit (44 to 49 degrees Centigrade) destroy key nutrients and enzymes in food, transforming it from "live" to "dead." Raw or live food contains all its enzymes, vitamins, minerals, volatile essential oils, plant hormones, bioflavonoids, chlorophyll and other pigments, natural disinfectants and infection fighters, fiber and other nutrients. Our species evolved on a live diet of fruits, berries, roots, vegetables and other raw fare, and those are the foods a healthy body digests most easily. |
| Experiments with the healing effects of raw food are practically unknown in the United States, but the biological clinics of Europe have repeatedly shown that raw foods cure disease. In Scandinavia, Switzerland, Germany, Austria and other countries, physicians treat cancer and every other illness with raw foods, herbs and other natural therapies. Reports of their success and of related laboratory research and clinical trials are widely published in medical and scientific journals. Although you're not likely to hear this advice from American physicians, you may do more for your colitis, diverticulitis, ulcers, constipation, hemorrhoids, irritable bowel syndrome, Crohn's disease, hepatitis, spastic colon, gall-stones, liver disease, chronic diarrhea, gastritis or heartburn with raw food and herbs than with any prescription drugs or surgery. |
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