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Should We Eat Living Foods or Dead Foods?

by T.C. Fry

Why should this question arise?

Because the peoples of America and the world suffer grievously from widespread disease. Recent research has revealed that the quality of nutrients we put into out bodies determines the quality of our lives. We are all aware that engines perform well or poorly, depending upon the quality of the fuel used. Few of us realize that 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 I facetiously say that it's not okay by me, I get the inevitable "why?" Then I tell them we are all our brothers' keepers and if you lose your health, it's an imposition upon me and millions of other people whose lives your condition directly and indirectly affects.

What questioners really meant was why aren't these foods okay? I must then tell them of the many evils and curses that result from the eating of foods that have been heat deranged I tell them: "If you can't relish It in the fresh raw state, you shouldn't be eating It at all." To save myself a lot of letters and communications, I will, in this article, spell out many of the salient reasons why "dead" foods should never enter the human mouth.

The First thing I do with writers and callers is present the benefits of the living food enormous diet. For instance I might say:

Live food eaters feel better and are often in a state of euphoria.

Live food eaters have more energy and stamina.

Then I get the inevitable "why" which is a way of saying "prove it."

I respond: "Just bear with me." I proceed to heighten their curiosity with further statements like:

Those who subsist on living foods are better rested and better slept in less time.

Those who eat most living foods are more alert, think clearer, sharper and more logically.

Those who undertake the eating of live foods, especially in conjunction with an exercise regime, experience drastic weight loss. This is great for those people who need to lose weight.

Going on a living food diet sets of body cleansing which, at times, can be 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 are less subject to stresses and nervous tensions than conventional eaters. Moreover, if an exercise regime of 15 to 30 minutes a day is followed, they are even less subject to stress.

Best of all, live food eaters become virtually sickness-free!

Of course a great deal of skepticism is often expressed- -after all, they need dispensation as well as justification for their love affairs with pizza, bread, potatoes and so on.

They may even tell me that this is all just anecdotal, that is, just like old wives tales.

I then tell them: "Why not try it yourself and experience the wonderful results. Then you can tell your own experiences anecdotally just as you are now anecdotally expressing your skepticism." Then I proceed to start putting the clinchers on my case as follows:

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.

Only humans regularly and consistently suffer premature death. Natural death in humans is so rare that it isn't even listed as a cause of death in our almanacs or statistics.

Then the question often arises: "What's so terrible about cooking foods? Everybody does it."

To which I respond: "Just about everybody has cavities, poor eyesight that requires glasses, colds and other sicknesses, don't they?" Then I answer further with some statements and citations that are obviously true:

Cooking is a process of food destruction from the moment heat is applied to the foodstuff. Long before dry ashes result, food values are totally destroyed. If you put your hand for just a moment into boiling water, or on a hot stove, that should forever persuade you just how destructive temperatures for perhaps half an hour or more are! What was living substance becomes totally dead very rapidly with exposure to heat!

Proteins begin coagulating and delaminating, as may be plainly seen in the case of eggs and cheese when their temperature reaches only 118 degrees. At temperatures commonly applied in cooking, they are completely devoid of nutritive values. Worse yet...

Cooked proteins are 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 are absorbed into the portal blood and cause myriad's of disease conditions.

Cooking renders foods toxic! The toxicity of the deranged debris of cooking is confirmed by the doubling and tripling of the white blood cells after the eating of a cooked food meal. The white blood cells are a first line of defense and are, collectively, popularly called "the immune system."

As confirmed by hundred of researches cited in the prestigious National Academy of Science's National Research Council's book, "Diet, Nutrition and Cancer," all cooking quickly generates mutagens and carcinogens in foods. When you eat cooked carbohydrates, proteins and fats you are eating numerous mutagenic (carcinogenic) products caused by cooking.

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, 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 their cement-like plaque. Over 90% of Americans have plaque in their arteries! Worse yet, inorganic minerals are highly toxic. As an example we know iodine to be an essential nutrient. Yet, in its inorganic state, it bears the 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 are especially damaging because they are altered to form acroleins, free radicals, other mutagens and carcinogens as confirmed in the aforementioned publication, "Diet, Nutrition and Cancer. "

Cooked foods not only take longer to digest but often prove to be indigestible and unassailable as in the case of heated proteins. Cooked foods quickly ferment and putrefy in the intestinal tract while living foods are almost totally absorbed before they're oxidized enough for yeast and bacterial ferments and putrefaction.

This evidenced by the fact that the average conventional eater has about two pounds of intestinal bacteria whereas living food eaters have only a few ounces. About 20% of the feces of cooked food eaters is dead bacteria whereas living food eaters give off only a fraction as much dead bacteria.

If you cook a potato and put it on the counter alongside a raw one, the raw potato will last for weeks and even sprout whereas the cooked potato will ferment in one or two days. This gives you some idea about what happens to cooked foods in the intestinal tract where fermentation and putrefaction that may take place in a day or two in the open occurs in an hour or two in the intestinal tract. Again, indigestion is an indication that fermentation and/or putrefaction is talking place.

When a registered dietitian took Harvey Diamond to task and in effect called him an ignoramus and liar he discombobulated and made her statements obviously wrong with a single question: "Lady, did you ever vomit?"

Thus you can see that dead foods make dull, diseased and sooner dead people.

You don't have to 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 the other control group the same foods but cooked!

Better yet, you can go on a raw food or living foods diet and see the wonderful results enumerated herein for yourself! Of course you may have to go through discomforts when the body, with better foods, begins purifying itself.

I think this rather nicely sums up the most salient reasons why you should shun cooked foods--why you should, if you treasure health and happiness, eat only living foods!



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