Is Cooked Food Good for Us? Casa Grande AZ
Casa Grande, AZ
Acupuncture & Integrative Medicine Center
Life Coach, Nutritionist
Specialties & Therapies
Specialties : Cholesterol, Diabetes, Hypertension, Weight Loss
Therapies : Journaling, Nutritional Counseling, Nutrition Education
Alternative Health Insurance Services, Banner Health, Call to Inquire, Lifewise
Medicare Accepted: No
Accepts Uninsured Patients: Yes
Emergency Care: Yes
Medical School: Pacific College of Oriental Medicine, San Diego, CA, 2002
Member Organizations: American Acupuncture Association
Languages Spoken: English
Nutritionist, Personal Trainer
Sierra Vista, AZ
Nutritionist, Massage Practitioner
Is Cooked Food Good for Us?
By T.C. Fry
©1998 by Living Nutrition Health Education Center. World rights reserved.
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. Those humans who eat mostly living foods are more alert, think clearer, sharper and more logically and become more active. Best of all, live food eaters become virtually sickness-free! Cooking is a process of food destruction from the moment heat is applied to the foodstuff. Long before dry ashes results, food values are totally destroyed.
If you put your hand just for a moment into boiling water or on a hot stove, that should forever persuade you just how destructive heat is. Food is usually subjected to these destructive temperatures for perhaps half an hour or more. What was living substance becomes totally dead very rapidly with exposure to heat!
Cooking renders food toxic! The toxicity of the deranged debris of cooking is confirmed by the doubling and tripling of white blood cells after eating a cooked food meal. The white blood cells are the first line of defense and are, collectively, popularly called "the immune system."As confirmed by hundreds of researches cited in the prestigious National Academy of Sciences National Research Council's book, "Diet, Nutrition and Cancer," all cooking quickly generates mutagens and carcinogens in foods.