In recent months I have seen an exponential growth in the number of questions from both clients and customers – ‘So, what IS IT with Raw and dried foods? ‘
One of the best explanations for eating more raw food and one I concur with, is from Rhio – author of ‘Hooked on Raw’‘.
In her book she lists her reasons why NOT cooking vegetables and staying RAW is so much healthier for you.
Rhio says : “Cooked foods cannot create true health because they are missing some very vital elements needed by the body for its optimal functioning; things like enzymes, oxygen, hormones, phytochemicals, bio-electrical energy and life-force. When foods are heated above 105° F they begin to lose all of these. By 118° F, most food is dead.”
Each cell of the body is like a tiny battery, and raw and live foods (which still contain seeds and plant DNA even after harvesting), supply the bio-electricity which charges these batteries. The bio-electrical energy of raw food can be clearly seen in Kirlian photographs of the food. This photographic process shows electrical discharges that naturally emanate from all living things as luminescent, aura-like flares surrounding the subject. The glow is bright and radiant in raw foods, yet almost totally absent in Kirlian photographs of comparable cooked foods.
To me “life-force” means “the energy that is able to create life.” The sprouting ability of raw foods demonstrates the presence of the life-force within them. All grains, legumes, beans and seeds sprout. Nuts in the shell sprout. Potatoes sprout and create new potato plants. (Do not eat potato sprouts as they are poisonous.) If you stick the top part of a pineapple into water, it will sprout roots. Apple seeds create apple trees. Avocado pits and mango pits sprout.
Cooking food disrupts its molecular structure and kills all the enzymes too. Enzymes are the indispensable catalysts which enable the body to utilize vitamins and minerals. (Think of enzymes as the workmen and vitamins and minerals as the bricks and mortar. Without the workmen, the bricks and mortar don’t get put into place.) Enzymes are extremely heat-sensitive and thus do not survive in cooked foods. The vitamins and phyto-chemicals also are injured, greatly diminished, and left in an altered molecular state. The minerals are made less soluble.
When you eat cooked (enzyme-less) foods, you put a heavy burden on your body, which then has to produce the enzymes missing in the food. One of the reasons you feel lethargic or sleepy after a cooked meal is because the body is diverting its energy to replacing the enzymes that were not supplied. By comparison, a raw food meal leaves you feeling light and full of energy. You can judge this for yourself. Uncooked foods digest in 1/3 to 1/2 the time of cooked foods. The stress of creating and replacing enzymes, meal after meal, day after day, year after year, greatly contributes to accelerated aging.’
By the way Broccoli is one of nature’s most powerful disease fighters. I will write more on the health affects of eating raw broccoli in the future. It’s not just any old green vegetable and you can see from the second Kirlian image that one floweret is energetically, very impressive.
I understand the life force of foods and further believe that all plant food is coded with natures DNA which is designed remarkably to compliment or coincide with our own DNA providing not just life force but also universal sustainability. In other words we are designed to eat raw plant based foods not processed foods or even flesh of an animal or fish of the sea. By eating raw vegetables we are allowing quality nutritional data to enter our bio-computing instrument called – body.
I invite you to take the challenge and increase the amount of raw food that you consume each day and gauge your physiological response to these changes. I bet my old felt hat that you will begin to feel amazing!
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