We Shall Not Eat Dead Foods But Rather Living Foods, Or Else..

How come this question arises?

Because peoples of USA and across our planet suffer grievously from widespread disease. Research reveals that nutrient quality put
into our bodies determines life quality. Depending upon what quality of fuel used, engines perform well or poorly. Our food quality directly
determines our physical and mental performance abilities.
I frequently receive phone calls and letters that go like this: Is it okay to eat corn? Potatoes? Oats? Bread? Prepared cereals? Beans?
Tofu? And many other substances which must be cooked in order to be eaten.
When mentioning what I avoid, an inevitable "how come?" occurs. Then I tell them we remain our sisters and brothers' keepers and
when one looses their health, it gets imposition upon millions of other people whose lives our condition directly and indirectly affects.
Questioners ask how come I avoid these foods these things often eaten by people today? I tell them of many harms and detrimental
outcomes resulting from eating so-called-foods heat deranged. I tell them: "If not relish-able in a fresh raw state, one shall not eat It." In
order to avoid allot a large volume of repeated conversations, this paper mentions many reasons not to consume "dead" so-calledfoods.
First Ill present benefits of a living food diet. Saying:
Live food eaters feel better and often in a state of euphoria.
Live food eaters have more energy and stamina.
Then I getting an inevitable "why" it exists as a way of saying "prove it."
I respond: "Just bear with me." Then proceed to increase their curiosity with further statements like:
People subsisting on living foods get better rest and better sleep in less time.
Those who eat most living foods remain more alert, think clearer, sharper and more logically.
Those who undertake eating of live foods, in conjunction with physical activity, experience drastic weight loss. This exists a beneficial
method for people wanting to lose weight.
Going on a living food diet initiates body cleansing which, at times, can feel very intense. Body detoxification may entail some
unpleasant symptoms.
Those who rely upon living foods become more active and precise in their motions and actions as well as their thoughts. Hence they
perform much better and with more competence.
Living food eaters get less subject to stresses and nervous tensions than those doing cookery and or carnism. Moreover, if an exercise
regime of 15 to 30 minutes a day get followed, they have even less stress.
Best of all, live food eaters become virtually sickness-free!
Of course a great deal of skepticism often gets expressed - after all, they need dispensation as well as justification for their love affairs
with pizza, bread, potatoes and so on.
They even accuse this of existing anecdotal, just like old wives tales.
I then tell them: "Would you try it yourself and experience these wonderful results? Then you can tell your own experiences anecdotally
just as you now anecdotally expressing your skepticism." Then I proceed to start putting the clinchers on my case as follows:
In nature animals eat living foods as yielded up by nature. Humans alone cook their foods and humans alone suffer widespread
sicknesses and ailments.
Humans not others regularly and consistently suffer premature death. Natural death in humans occurs so rarely that it does not get listed
as a cause of death in our almanacs or statistics.
Then a question often arises: "What seems so terrible about cooking foods? Everybody does it."

To which I respond: "Nearly each person has cavities, poor eyesight that requires glasses, colds and other sicknesses, do they not?"
Then I answer further with some obvious truthful statements and citations:
Cooking exists as a process of food destruction from that moment heat gets applied to the foodstuff. Long before dry ashes result, food
values get destroyed. If putting our hand for just a moment into boiling water, or onto a hot stove, that forever will persuade a person just
how destructive an application of higher than comfortable temperature for a half an hour or more seems! What used to get made up of
living substance becomes dead rapidly under an exposure of heat!
Proteins begin coagulating and delaminating, as seen when eggs and cheese get subjected to at temperatures of temperatures of
merely 118 degrees. At temperatures commonly applied in cooking, they get completely devoid of nutritive values. Worse yet...
Cooked proteins get readily putrefied by bacteria in the digestive tract and give rise to some very potent poisons such as ptomaine's,
leukomaines, mercaptans, indoles, skatoles, ammonias, hydrogen sulfide, putrescine, cadaverine and yet more. These get absorbed
into our portal blood and causes myriads of symptoms of disease condition.
Cooking renders foods toxic! A toxicity of these deranged debris of cooking gets confirmed by a doubling and tripling of our white blood
cells after eating of a cooked so-called-food meal. Out white blood cells act as a first line of defense and, collectively, popularly get
called our immune system."
As confirmed by hundred of researches cited in National Academy of Science's National Research Council's book, "Diet, Nutrition and
Cancer," cooking quickly generates mutagens and carcinogens in foods. When you eat cooked carbohydrates, proteins and fats you eat
numerous mutagenic (carcinogenic) products caused by such cooking.
Vitamins destroy quickly when cooked.
Minerals quickly lose their organic context and return to their native state as they occur in soil, sea water, rocks, metals and so on. In
such a state they remain unusable and our bodies shunts them aside where they combine with saturated fats and cholesterol in the
circulatory system, thus clogging it up with their cement-like plaque (catarrh). Over 90% of Americans have plaque in their arteries!
Worse yet, inorganic minerals exist as highly toxic. As an example we know iodine to be an essential nutrient. Yet, in its inorganic state,
it bears a skull and crossbones. Take iron as an example. Essential as it is, if taken in the inorganic state it causes hepatitis and
hemochromatosis.
Heated fats especially do damage because they alter to form acroleins, free radicals, other mutagens and carcinogens as confirmed in
the aforementioned publication, "Diet, Nutrition and Cancer. "
Cooked foods take longer to digest often proving indigestible and unassailable as in the case of heated proteins. Cooked foods quickly
ferment and putrefy in out intestinal tract while living foods near completely absorb before they oxidize enough for yeast and bacterial
ferments and putrefaction.
This gets evidenced by a fact that an average persons eating conventionally has approximately two pounds of intestinal bacteria
whereas a person eating living food has but a few ounces. About 20% of feces from persons eating cooked can get measured as dead
bacteria whereas people eating living foods excrete but a fraction of as much dead bacteria.
If you cook a potato and put it on a counter alongside a raw one, the raw potato will last for weeks and even sprout whereas a cooked
potato will ferment in one or two days. This gives us an idea of what happens to cooked foods in our intestinal tract where fermentation
and putrefaction take place in a day or two on that open counter occurs in an hour or two in our intestinal tract. Again, indigestion
indicates that fermentation and/or putrefaction talks place.
When a registered person of dietitian profession took Harvey Diamond to task and in effect called him an ignoramus and liar he
discombobulated and made her statements obviously incorrect with a single question: "Lady, did you ever vomit?"
Thus you can see that dead foods make dull, diseased and sooner dead people.
Don't take my word for It! Get yourself some guinea pigs, white mice or white rats. What humans take years to exhibit, they manifest
within weeks. Feed a control group their regular diet in a raw condition. Feed that other control group those same foods but cooked!
Better yet to avoid animal testing and speciesism, you can do a raw living foods diet and see these wonderful results enumerated herein
for yourself! Of course one may go through discomforts when their body, with better foods, begins purifying itself.
And this sums up some more salient reasons to shun cookery-how come you, if you treasure health and happiness, shall eat but living
foods!