6 More Very Good Reasons to Stop Eating Cooked Food
Posted Apr 27 2010 1:52pm
I have to admit that generally I avoid writing or communicating in scientific nutritional jargon and I much prefer normal people talk. However, I feel it’s important to address a few things on this subject, because what we do not know can keep us trapped in old patterns and unhealthy habits. It’s a fact that you cannot change the things you are not willing to confront. If you ever needed a good reason to stop eating cooked food, I’ll give you ten. Suck it up, Sister! Here are a few facts about the food you’ve been putting in that beautiful body of yours:
How Does the Body Process Food?
We need to start with the understanding that nutrients are delivered to the body in three major categories:
Carboydrates (which can be simple (fruits, sugars) or complex (grains, cereals and starchy vegetables like potatoes, etc.)
Reason #1: Because no matter how politely you say it, “flatulence” is not flattering.
Carbohydrates, when subjected to heat, become water saturated. Just think of baked bread coming out of the over, giving off humitidy, or potatoes. When this happens, they become more difficult to digest. Inefficient carbohydrate digestion ultimately leads to fermentation in the gut(we call that flatulence, Ladies, and there’s not a darn thing diva about it.) In case you don’t know, thanks to the , we have 3 nasty by-products being produced in the body:
Gas (seriously socially uncomfortable!) Alcohol (brain cells? Who needs brain cells?) Acetic acid
Reason #2: Just because it doesn’t have the scull and cross bones symbol on it, doesn’t mean it’s not poisonous.
Chances are good that you’re familiar with the effects of gas and alcohol. So let’s talk about acetic acid. I haven’t yet figured out why people continue to use vinegar, a diluted form of acetic acid, when the following is what you’ll find in a chemical laboratory, regarding it’s material safety data:
POISON! DANGER! CORROSIVE. LIQUID AND MIST CAUSE SEVERE BURNS TO ALL BODY TISSUE. MAY BE FATAL IF SWALLOWED. HARMFUL IF INHALED. INHALATION MAY CAUSE LUNG AND TOOTH DAMAGE. FLAMMABLE LIQUID AND VAPOR.
Having acetic acid in the body is clearly an invitation for trouble. Lemon juice, anyone?
Reason #3: Because there is absolutely nothing sexy about mucous, body odor or dark circles under the eyes.
When there is acetic acid in the body, it leaches phosphorus and ultimately causes stress to the part of our body designed to help us most during stress: our adrenal glands (the little glands on top of the kidneys that are responsible for our “flight or fight” responses).
Taxing these guys means trouble in the form of body odor, mucus production, increased heart rate, headaches and those awful dark circles you get under the eyes. You know that infamous bulge in the lower belly and bloated feeling which is an indication that fermentation is hard at work.
Reason #4: Because pain killers do not address the problem.
Proteins are kind of like lego, composed of smaller parts called amino acids, which are bound together with “peptide bonds” (a kind of chemical glue for these amino acids.) When protein is cooked, the bonds between the lego (amino acids) become tight and tough to break down. The body reacts to these unbreakable lego much the same way it would a foreign invader and it increases the production of prostaglandins (hormone-like substances responsible for creating inflammation and other pain-responses in the body).
Many pain-relieving drugs like aspirin inhibit the production of prostaglandins in the body to reduce pain, inflammation and swelling.
My personal experience with pain:
For years I suffered with terrible menstrual cramps and PMS. During my university days, because this was really debilitating, I was prescribed prostaglandin inhibitors to help deal with the pain. Although I was a strict vegetarian and vegan for over 7 years, I never experienced and real improvement in my condition until becoming a raw foodist.
Now I know why. Cooked proteins and prostaglandins!!
Eliminating cooked protein has been a huge factor in helping people overcome chronic conditions of rheumatoid arthritis, and other auto-immune diseases (conditions in which the body apparently attacks itself) involving pain and inflammation. The body, in these circumstances, is not actually “attacking” itself, but actually fighting to protect itself from the invasion of foreign particles (cooked proteins) which are not necessary for the survival and well-being of the body itself.
Reason #5: Because when you’re panting or gasping for air no one can understand what you’re saying.
Another thing about cooking proteins is the fact that it alters specific amino acids which are necessary for the transport of oxygen in the blood. Hemoglobin (which is responsible for transporting oxygen throughout the body in the blood) simply cannot do its job as efficiently in the presence of cooked proteins, because it depends upon the specific location of sulfur found on amino acids, which is altered and damaged through the heating process.
Anyone who has ever walked up a set of stairs, or been involved in sports of any kind knows that getting oxygen moving in the blood makes a huge difference in being able to perform well cardio vascularly. We also know that cancer thrives in an environment that is anaerobic or (lacking in oxygen). So, getting oxygen traveling efficiently through the body is vital to maintaining overall health and curing common illnesses.
Reason #6: Because hearts should be the subject of adoration, not attacks.
If you’ve ever washed dishes after a fatty cooked food meal (and who hasn’t) then you’ve got a great visual of what is going on inside your intestinal tract and blood. Fats get sticky when heated, and just like cheese sticks to the size of the lasagna pan, cooked fats cause your blood cells to stick together and eventually form blockages which are major contributors to strokes and heart attacks.
Vitamin E and A, which naturally protect us from free radicals in the body, are destroyed by heating. When we heat fats, we dramatically increase the amount of free radicals in the body and are destroying the Vitamins that protect us from these free radicals in the first place.
The Best Nutritional Supplement EVER
All that having been said, don’t forget that stress itself inhibits digestions and assimilation of nutrients, which leads to many of the above conditions as well. Let this information inspire you to take the next step forward in your health journey–not turn you into an introverted, food-obsessed paranoid who is terrified of steamed broccoli.
I don’t know where you are at in your journey, and but if you’ve fallen off the proverbial wagon, let this article inspire you to step back up to the challenge that fits with your lifestyle and circumstances.
I don’t believe that a degree in nutrition will necessarily bring you any closer to achieving your ideal health, but informing yourself about the basics of physiology, so that you feel knowledgeable about what’s going on in your body is essential to making progress and improving your health. It’s also the best way to get some darned clever-sounding answers when people ask you why you live on rabbit food.
To learn more about what’s going on in your body, sign up for a special telseminar interview I’m doing with Dr. Ritamarie Loscalzo this week on the 10 Most Important Things You Need to Know About a Woman’s Body! I’ll be announcing it tomorrow, so watch for it!