How silly is that circle

I am picking up where my last blog left off.

Just to re-mind you of the facts we established in my last blog:

I am thinking that:

• if cooked food is heated to high temps. (In this case, anything over 115 degrees F is considered “high”)
• if the heat kills most of the enzymes(I supposed this means some of the hardy ones survive?)
• if the heat also denatures some or most of the vitamins and minerals-meaning that vitamins and minerals are changed fundamentally in their chemical makeup so that they are less able to be absorbed by the body;
• and if the heating of food effects the PH of the food- changing it from alkaline to acid;

If all this is happening to our food when we cook it, then does eating this food affect our aging process?

Let’s begin here

So, if in fact, when we add heat to anything we change the molecular structure, then by law of the universe, when we heat food we change its molecular structure, too

For example, in chemistry, you know if you boil water, that its molecular structure changes from a liquid to a gas (water to steam).

That is a chemical change.

So, a heated fat and a heated protein then is not the same as a raw fat in that when you heat them, you change its molecular structure, too-just as it happened with the water.

So, you have a food, perhaps a protein-which is an amino acid and you heat that protein. The heat does ‘its thing’ and changes the molecular structure of that protein.

Now you don’t really have an amino acid any more do you? I mean, how can you? If the structure of an amino acid is specific, then to change that structure is to change that amino acid.

Ok, that established, we now have this non-amino acid that WAS an amino acid before it was cooked going into your system.

The body looks at it and says: what is this? I have enzymes for an amino acid, but this is not an amino acid. What do I do?

The body decides then to break down the non-amino acid into its component parts, looks at it, then recognizes bits and pieces, puts those pieces together again as an amino acid, storing in the process the bits and pieces it cannot use.

Then when it recognizes the re-built amino acid, the body then makes another set of enzymes to break down the amino acid that it just re-built. Once, finally broken down into its component parts a second time, it can now be used to re-build and maintain the tissue and organs in the body or to make new enzymes.

Phew! A lot of work for the body-that creates stress and stress is more acid (see my last blog about the effects of acid on the body)

Ok so what does that mean to your body now?

1. You store whatever it is you don’t use of the original non-amino acid (oh, could this be stored as weight on the body? carrying around all that extra weight is stressful on the body and stress is acid forming-see the effects of acid on the body from my last blog!)
2. You have stressed the body to do all that work breaking down the non-amino, rebuilding it and breaking it down again so you can now use it-just to have a hamburger! (See the effects of acid on the body in my last blog.)
3. you have used up two sets of enzymes

since point 1&2 are about acid which I dealt with in my last blog, at this point, I want to talk about #3 above-Using up two sets of enzymes:

This next thought is simple to understand! (Just relax and follow my thought process to the end. I wrap it up I promise!)

OK here goes!

If enzymes are created from vitamins and minerals and our body is made up of and needs vitamins and minerals too, then our body has to split the vitamins and minerals it does get from any foods you eat.

And if we have established in my last blog (repeated above) that cooking food ‘denatures’ vitamins and minerals preventing the body from absorbing the most it can, then there are very little vitamins and minerals around for the body to use to make enzymes or to even rebuild and MAINTAIN itself.

If you eat only cooked food and there isn’t enough vitamins and minerals to make the enzymes the body needs to digest all the cooked food you eat, then the body will pull vitamins and minerals from the most available source-bones for calcium and teeth, copper from skin and veins (elasticity) vitamin E from cologne (wrinkles) and the list goes on and on because we need a lot of different vitamins and minerals to maintain the body and we need a lot of different vitamins and minerals to build enzymes.

Since the body is an eating machine (think about it, without eating you die; so the #1 purpose of the body is to eat and digest food) then all the other things like maintaining and re-building the body, keeping the immune system up etc., come second to making enzymes.

Here is where I start to wrap it up:

So the body will pull the vitamins and mineral it needs from your body systems and organs thereby degenerating them so that it can make enzymes to digest food that has no vitamins and minerals in it! Degeneration of the body is also called aging-it is also called disease!

Wow!

How silly is that circle?

WRAP-UP

heat=cooked food=denatured, acidic food= making lots of enzymes=pulling vitamins and minerals from body to make enzymes=degenerating body= aging/disease

Yet people insist on eating cooked foods because they like them or just because they are in the habit of eating them.

Well smoking is a habit, too. I would not want to do it! It is bad

And in order to have a healthy life, one must decide to have a healthy life and then do it- quit smoking.

The same with breaking the habit of cooked foods; one must decide what is more important:

Eating cooked foods or have a healthy life.

‘Staying young” for as along as you possibly can or eating cooked foods?

In my book, there is no choice! Be healthy stay young and eat fab. Raw Foods!

However, most of the time, people only change WHEN THEY HAVE TO.

Usually that is when they get sick and are faced with a terminal illness.

But why not prevent all this silliness? Especially when my books: EATING IN THE RAW and the new RAW 50 (which will hit the stores in May) tell you how ‘fab’ raw foods are and they teach you to make some easy and familiar recipes?

I always maintain: anything you eat cooked I can find you raw-

Raw is just a different process then cooking, but the foods taste the same or better-raw unpasteurized milk right from the cow is sweeter and better then it pasteurized counter part. The same goes for cheeses: raw milk cheeses taste great!

Come on, just substitute some raw foods at least and get on your way!

If any of this is confusing, my books explain in more detail especially raw 50 due out in book stores in May. (Eating in the Raw gives you my story and the HOW-TO on eating raw: how to shop, how to eat out etc.)

Next blog, perhaps I will talk about how raw foods stopped my indigestion?