Finewedges.com Finewedges.com Finewedges.com
   Index :> About Us :> Privacy Policy :> Terms of Use :> Add Your Link :> Add Your Article
Search:   
Add Url
 

Relationship & Lifestyle

Investment & Finance

People & Communities

Recreation & Entertainment

Self Management

Sports & Adventure

Games & Play

Health & Hygiene

Property & Estate

Automobile & Automotive

Companies & Business

Medical Care

Tour & Travel

Creative Arts

Children

Home Family & Garden

Science & Space

Shopping & Auction

Eating & Drinking

Education & Learning

Politics & Government

Jobs & Careers

News & Events

Internet & Computers

 

Index » Eating & Drinking » Dressing & Cooking
 

Is Cooked Food Really All That Good For Us?

 

In nature all animals eat living foods as yielded up by Nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments. Those humans who eat mostly living foods are more alert, think clearer, sharper and more logically and become more active. Best of all, live food eaters become virtually sickness-free!

Cooking is a process of food destruction from the moment heat is applied to the foodstuff. Long before dry ashes results, food values are totally destroyed.

If you put your hand just for a moment into boiling water or on a hot stove, which should forever persuade you just how destructive heat is. Food is usually subjected to these destructive temperatures for perhaps half an hour or more. What was living substance becomes totally dead very rapidly with exposure to heat!

Cooking renders food toxic! The toxicity of the deranged debris of cooking is confirmed by the doubling and tripling of white blood cells after eating a cooked food meal. The white blood cells are the first line of defense and are, collectively, popularly called "the immune system." As confirmed by hundreds of researches cited in the prestigious National Academy of Sciences National Research Councils book, "Diet, Nutrition and Cancer," all cooking quickly generates mutagens and carcinogens in foods.

Proteins begin coagulating and delaminating at temperatures commonly applied in cooking, and is devoid of nutritive value. Vitamins are rather quickly destroyed by cooking.

Minerals quickly lose their organic context and are returned to their native state as they occur in soil, sea water and rocks, metals and so on. In such a state they are unusable and the body often shunts them aside where they may combine with saturated fats and cholesterol in the circulatory system, thus clogging it up with cement-like plaque.

Heated fats are especially damaging because they are altered to form acrogens, free radicals and other mutagens and carcinogens as confirmed in, "Diet, Nutrition and Cancer."

Thus you can see that dead foods make dull, diseased and sooner dead people. Have you ever seen how vultures look? (No seriously! I am only half kidding at this point. A building is only as elegant as its parts after all.)

Author: Arvind Gawade
 
Author Bio:
Arvind Gawade is an authority in this industry. Arvind has written several articles in the past on this subject.
 
 
 

Related Articles

 
Two for One Dinners: Eggplant
 
Cooking with Culinary Lavender
 
Cooking A Cholesterol-Free Feast
 
German Potato Macaroni Dish
 
Over the Top Oatmeal Cookie Recipe
 
Caramel Scone Recipe
 
Three Rules for Choosing the Right Dinner Wine
 
Figs
 
Wholesale Bakery
 
5 Wonderful Ways to Enjoy Fresh Fall Apples
 
 
 
Index :> Privacy Policy :> Terms of Use
Copyright © 2008 www.finewedges.com