The first benefit is that you stop abusing your body each meal with toxic residue that it must deal with, leaving it free to cleanse and heal itself. Next, the proper raw diet eliminates constipation, and the transit time of waste matter shortens to 24 hours or less, avoiding the buildup of toxemia from the recycling of toxins from the colon. Most people on the standard American diet experience transit times of 72 hours or more, during which time their food ferments and putrefies. The resulting foul gas and unpleasant smelling feces highlight the fact that fermentation and putrefaction are taking place in the colon.
Applying heat to foods provides no nutritional benefit to the food and is detrimental to the person ingesting the cooked food. There are reported instances where, by heating food, certain nutrients are more easily released, like lycopene from tomatoes. However, this ignores that hundreds of other nutrients in that heated tomato were damaged or destroyed. And it also assumes that more of a specific nutrient is better, instead of trusting that the body knows how to extract just the right amount that it needs for optimal health. Many nutrients are deadly toxic if we overdose on them, and more is definitely not always better. Many foods that we cook would otherwise be unappetizing or inedible to humans, such as meats, grains, and starches, thus bypassing sensory safeguards that normally protect the body from ingesting unnatural and unhealthy substances. Studies have shown that the immune system often reacts to the introduction of cooked food into the bloodstream the same way it does to foreign pathogens such as bacteria, viruses, and fungi. Cooking food denatures the proteins, renders the fats carcinogenic, and caramelizes the carbohydrates. Many other nutrients are damaged, deranged, or destroyed by the heating process, leaving mostly empty calories. Regular consumption of cooked foods results in a detrimental enlargement of the pancreas.
Thank you! Very good informations. It convinced me to stop eating this s@#$.
Ha, good, ya don't try to fool the guards! ;)
That was good!
Always makes me smile! :)
Haha what a great sense of humour mixed in with the seriousness of the issue.
It's high in salt and has a lot of ingredients. That's why the cooked carbs recommended by Freelee and Durianrider are rice and potatoes. Pasta as well, but its more processed. If you made your own gluten free bread without salt then that'd be better than any store bought stuff. But it still is too processed to be called a whole food.
What about arsenic in rice?
there was reports of high arsenic amounts in rice if grown in the midwest soil. if you get rice grown in california or overseas there will be less arsenic. id like to be 100% raw but the way our society is designed makes it difficult. dr and freelea promote no restriction of calories, i eat as much as i care for up until feeling full but its hard to do. i went to a wedding last night so i just did it mcdougal style, let em know in advance im vegan, and had fatoosh for appetizer, some warm tomato soup, salad with no dressing, ate left over potato fries from the kids, a small amount of fruit for desert and a tiny bit of pasta, plus they had a "candy bar" so i got extra sugars from the candy bar lol i think i would need like a 12 step program for bread first ad then a cooked food 12 step program. i also hate that we generally can't talk about high carb cooked vegan foods in here yet i think there's a huge majority of us that aren't 100%. i'm jealous of those that are. its hard to be 100% unless we are living in the tropics i feel. then again i remember buying bunch of fruit this week that should be ripe or ripe soon. including some hawaiin papayas. i also need to start going to bed at 8 or 9 vs 10pm. i get up at 5am and 7 hours is not enough.
rice, barley quinoa and such still have gluten- ALL grains contains gluten. No exceptions- people think some grains are without gluten-but no.
Only if they are processed in a facility that contains glutenous products. Please provide evidence for this radically different proposition from what seems to be common knowledge. I don't believe that is true, but am open to learn. There are gluten like compounds in them, but not gluten itself, unless they have been contaminated in a gluten processing facility or some other contamination method.