By Bob McCauley, ND
- Cooking foods destroys the enzymes in foods that make them so easily absorbed into the body.
- Cooking foods changes them from alkaline substances that provide the body with rejuvenating nutrients into mere substance, something that provides the body with calories and is only capable of keeping us alive for a very short period of time.
- Cooking destroys up to 90% of the nutrients in a raw food.
- Heat is a chemical reagent that scrambles the organic chemical structure of a raw food making it less recognizable to the body as nutrient.
Myth: Cooking releases “bound up” nutrients in foods that are not available to the body until they are exposed to heat. An example of this is the beta-carotene found in carrots and the lycopene found in tomatoes.
Truth: Even if this were true, it’s nearly impossible to prove. Logically we can conclude that a food grown in nature would be just as easily absorbed by the body as one that has been exposed to heat. If anything, the lycopene found in tomatoes may be more concentrated after the liquid is boiled away after cooking, but we cannot conclude from that that it is more bio-available.
Myth: We are not like animals found in the wild. We are humans and therefore we do not fall under the same set of biological principles as other animals.
Truth: We are no different biologically or physiologically than any other animal on the planet other than we are sentient and they are not.
Myth: Disease is inevitable among all animals and mammals.
Truth: There is no evidence of chronic disease in the wild where all animals and mammals live on a raw food diet. There is bacterial and viral disease among wild animals, however, if those animals were able to build their immune systems with a broad array of power whole foods the way humans are able to (because we have the knowledge to do so) they would become much less susceptible to these diseases. We know that consuming a broad array of whole raw foods that include powerful foods such as Spirulina and Chlorella.