Did you know that a species様iving in the pristine wild and eating
natural, uncooked food葉ypically lives to seven times its maturation
rate? By these standards, you should live to be 140! So what went
wrong? Why are humans getting sick, often at half our potential lifespan?
Research by Dr. Paul Kouchakoff (and later Dr. Howard Loomis) has
proven that when you eat cooked food, your white blood cells increase.
This means your body is trying to fight off an invasion. But if you
eat the food raw, this phenomenon doesn't occur.
Cooking foods above 118 F not only destroys the enzymes and other
nutrients, but also creates chemical chaos which people will never be
able to adapt to because of the unpredictability of the chemicals.
In 1916, Louis Maillard proved that cooking creates an endless chain
of toxic molecules now called "Maillard molecules." When proteins are
cooked, up to 50% will not be assimilated. When cooked at high
temperatures, cancer 貿orming mutagens begin to form at 154 F. Cooking
meat forms heterocyclic amines. Cooking fats forms lipid peroxides.
Cooking carbohydrates forms acrylamides. All of these age you faster,
tie up a large chunk of your immune system, and put you on the path to
un-wellness.
This explains why people who eat a large percentage of their diet as
raw foods are more youthful, energetic, and healthy. If you must
cook, cook briefly and at low temperatures. Use a wok or steam the food.

Susan Schenck, LAc, MTOM, is raw food coach, lecturer, and author of
The Live Food Factor, The Comprehensive Guide to the Ultimate Diet for
Body, Mind, Spirit & Planet. Go to www.livefoodfactor.com to check out
more free articles.