Namaste Sumara...
I also thought of a question regarding the eating of red meat; The heath food store owner mentioned this. He read an article that said you need to eat some red meat because it contains nutritional elements that important to human health that are not found in a vegetarian diet. I have heard this before. I would appreciate a factual statement that I could respond with.
Thank you....Oh, I'm a bit hyper, talk fast, and nervous due to the medication. Will the diet help with this?
4 comments:
Hi Bets,
Having studied diet for more than half of my life (I became a vegetarian when I was a teenager), I've found that most people don't know much about it, including vegetarians, which is why they can become deficient in certain vitamins and minerals, as well as protein. Most people, not just vegetarians are deficient in the B-vitamins because they are destroyed by heat (cooking). Evidence of lack of B vitamins is gray hair. If a person is getting enough B vitamins they will not get gray hair.
Here is an excellent article that you should read which explains very well what happens to vitamins, minerals and proteins when they are cooked:
Homo sapiens are the only species on earth that eats cooked foods. All other animals eat their food in its natural state. Man is the only species of the entire animal kingdom that is sick, with the exception of a few that have their diet prescribed for them by man - the domesticated animals.
It is unknown at what point in history man first began to cook his food, but it is not unreasonable to assume that in the history of man, cooking is a relatively recent practice. Certainly very primitive man subsisted wholly on the raw fruits and succulent green vegetables that grew where he lived. Even, when man started cooking his food, it is probable that he still ate much of his food raw.
Cooking Destroys Vitamins
The application of heat is destructive to vitamins, and the higher the temperature, the more destructive heat will be to the vitamins. Vitamins are intimately interwoven with all the other nutritional and chemical elements in food. The effectiveness of all nutrients can be somewhat reduced and even disintegrated by a deficiency in any one nutrient.
Both vitamin A and beta-carotene are oxidized and destroyed during cooking. Vitamin E is very sensitive to slight oxidative changes in the fats contained in the food in which it is found. Therefore, cooking will produce certain destructive chemical modifications in this vitamin by disorganization of the fats. All members of the vitamin B complex are water soluble, and, consequently, cooking foods rich in members of this group can be highly destructive of the entire complex. Likewise, vitamin C is readily destroyed by heat. Not only are these vitamins destroyed, but their residue is unusable and toxic when ingested.
The only way to satisfy our requirements for vitamins is to eat uncooked foods that supply them: fresh ripe fruits and vegetables. These will supply the body with a superabundance of all the food factors we require and all the vitamins, known and unknown. Cooked foods are a depleted product, destructive of health.
Mineral Loss
Minerals are essential to all metabolic activities. Their presence is required to sustain the alkalinity of body fluids; they are required for structure, in healing and for repair. It is most important that we eat our food unfired, complete with all its minerals in their correct proportionate arrangements and combinations prepared expressly for human physiological machinery.
Cooking fragments food because it disrupts the mineral organization, rendering them inorganic, UN-useable and toxic. A life sustained on cooked, mineral-poor food will be plagued by both minor and chronic diseases; such a life will experience varying amounts of weariness, fatigue, a lack of endurance and strength and will be lessened commensurately with the existing Mineral deficit.
A diet rich in its mineral content, unfragmented by cooking, on the other hand, means smaller quantities of food must be eaten, fewer waste products with quicker elimination, improved endurance, greater strength, the maintenance of proper blood viscosity and alkalinity, clean fluid channels, together with excellent general health, both physical and mental.
When we choose mineral-rich foods and then eat them uncooked, masticating the foods well, we then will provide our body with-the best raw materials to produce healthy cells and tissues.
Food Enzymes Are Destroyed
Heating a food above approximately 122 degrees Fahrenheit destroys the food enzymes. Enzymes present in fruits and vegetable play a vital role in the metabolic activity of the plant cells. They are complex proteins formulated in and by the plant cells from primary inorganic elements soluble in water. They are taken up by the roots of the plants, and by the combined action of sun and air, they become incorporated into the plant.
Like all other proteins contained in foods, the chemical structure of the complex enzyme molecules is changed by the application of heat and their enzymic powers destroyed. When raw food is eaten, the food enzymes remain intact. Just like the portion in the food, the enzymes are digested and become a part of the nutritive package offered up by the particular food, fruit, or vegetable. Humans have the ability to manufacture their own cellular enzymes from the nutrients transported to the cells in the fluids of the body. Thus, if we supply ourselves with adequate amounts of suitable kinds of raw foods, we will more easily and thoroughly digest our food, we will absorb a large quantity of nutrients to supply cellular needs and we can then formulate the required human enzymes as the need arises.
However, when we eat cooked foods, we then fail to supply the materials to manufacture our own enzymes and, if we remember that enzymes activate and control all the chemical actions and reactions within the cells and regulate the energy output for all physical and mental activity, we can see just how important the enzyme presence is to the continuance of life.
Adjustment by the body to the eating of cooked, enzyme-poor food is always done at the expense of vitality, endurance and strength. Enzymes are the life principle, and when they are lacking, their absence will soon be felt. When our food is vital, our bodies will respond, and we also will become vital.
Protein Alteration
The protein molecules are very complex, so complex that they are known as "macromolecules. "When these macromolecules are subjected to heat, they are chemically changed, becoming less digestible and toxic. The vital factors, the amino acids, are destroyed and rendered useless as food factors to the precise extent that they are destroyed by the heating process. It is not possible for the human body to build its own protein from food if the proteins have been coagulated and the amino acids deaminoized.
Heating proteins, because it alters the protein molecules, makes them more subject to putrefaction in the intestines. This decaying process liberates more toxins that the body must deal with.
Dr. Kouchakoff discovered that cooked foods cause a tremendous proliferation of white blood cells in the bloodstream, the increase being two to four times normal. The body produces these white blood cells for a purpose: they surround toxic particles and then escort them to the nearest exit point, usually the kidneys.
Toxic Fats
Cooking fat-containing foods renders the fat and the foods less digestible and highly toxic. Experiments on animals have shown heated fats to be carcinogenic to the animals.
Excess fat consumption, and especially cooked fat, may well be one of the causative factors which, added to multitudinous other physiological insults, can lead to the biological derangement which terminates in cancer. The National Academy of Sciences has noted that, in those countries where consumption is high of such foods as smoked sausages, fish, ham, bacon, frankfurters, and bologna, to name a few, cancers of the digestive tract are common. All of these products are high in fat content, and all are eaten after being subjected to heat.
We need very little fat. When and if we require additional fat, our bodies can synthesize it from carbohydrates and proteins. All the fat that we require is found in man's perfect food--fruits.
Carbohydrates Become Less Digestible
Cooking renders all starches toxic. Cooking changes starch to dextrin and, since dextrin is easier to digest than the more complex molecules of starch, this was the rationale behind the assumption that cooking would render starch more digestible. However when we attempt to dextrinize food starch prior to eating, we interfere with the salivary amylase which normally acts in the resolution of starch. If starch foods are boiled and become saturated with water, the enzyme ptyalin, the active enzyme in saliva, will be powerless to affect any change from the poly - to the disaccharide formation, certainly a circumstance that will almost ensure fermentation along the alimentary canal, with the formation of such products as carbon dioxide gas, various alcohols and acetic acid (vinegar).
The thorough chewing of food, and especially of starch food, gives sufficient time for message transmission and for adequate secretion of both enzymes and juices prior to the time of arrival of the food, resulting therefore in a more thorough resolution of the starch into primary molecules.
Cooked starches are difficult to digest primarily due to the hydrolysis of the starch in the cooking process. The hydrolyzed starch is subject to easy fermentation, giving rise to the formation of acetic acid (vinegar) and the other by-products. One of the harmful effects of acetic acid is that it has a tendency to leach out the body's phosphorus and to stimulate the thyroid gland. As the phosphorus becomes depleted, the performance of the adrenal glands becomes less perfect, since phosphorus is one of the active components of the adrenaline hormonal secretion. Thus, we have dysfunction of both the thyroid and the adrenals and, no doubt, of other hormone-secretion glands.
It is little wonder that those persons who depend for a large measure of their sustenance on cooked starches so often experience headaches, throat congestion, mucous expectoration, pains in the heart, body odor, frequent chills, and rapid pulse.
Hope this helps.
Many blessings,
Sumara
Namaste Sumara,
I read an article about a study done on the mortality rate of vegetarians vs. carnivores and vegetarians were not found to live any longer than meat eaters. What do you have to say about that.
Blessings,
Elle
Hi Elle,
There are many types of vegetarians but I am led to believe that the vegetarians they were conducting the study with were probably not live foodists (diet consists of at least 80% raw foods). My experience has been that most vegetarians eat just as much dead food as carnivores do. The only difference is they don't eat flesh. Life extending properties come from the live enzymes which are present in raw foods and are destroyed when cooked, making them dead foods.
Here is a quote from chapter 4:28-30 of the Revelation Bible, Nexus:
"Therefore, from this day henceforth, eat not the flesh of any creature of warm blood or any that nurtures its young. Eat only fruits and vegetables that still retain the essence of vitality and grains that have been soaked in water so that new life springs forth from their seeds before they are made into bread. Nor shall you take strong drink or drink wine except unfermented of the pure grape, or take anything that is harmful unto your body; for the child you carry has been consecrated unto God from before the days that the world was created; and his body must not be defiled."
The Angel Gabriel is speaking to Miryam (Yeshua's mother) about what she should eat while she is pregnant with Yeshua and to raise him eating thus. When she (Angel Gabriel) was speaking about the "essence of vitality," she meant that it should not be cooked. And when they used to make breads, in those days, they made a flat bread that was dehydrated or baked in the sun rather than baked like breads are today in a hot oven, so the sprouted grains still contained the essence of vitality.
There are other instances in the Revelation Bible where diet is spoken about in a similar manner which is what we use as our guide. Yeshua has promised us that if we eat accordingly, we shall be blessed with perfect health and youthful vitality all the days of our lives.
Hope that helps.
Love & Light,
Sumara
Hi Elle,
There are many types of vegetarians but I am led to believe that the vegetarians they were conducting the study with were probably not live foodists (diet consists of at least 80% raw foods). My experience has been that most vegetarians eat just as much dead food as carnivores do. The only difference is they don't eat flesh. Life extending properties come from the live enzymes which are present in raw foods and are destroyed when cooked, making them dead foods.
Here is a quote from chapter 4:28-30 of the Revelation Bible, Nexus:
"Therefore, from this day henceforth, eat not the flesh of any creature of warm blood or any that nurtures its young. Eat only fruits and vegetables that still retain the essence of vitality and grains that have been soaked in water so that new life springs forth from their seeds before they are made into bread. Nor shall you take strong drink or drink wine except unfermented of the pure grape, or take anything that is harmful unto your body; for the child you carry has been consecrated unto God from before the days that the world was created; and his body must not be defiled."
The Angel Gabriel is speaking to Miryam (Yeshua's mother) about what she should eat while she is pregnant with Yeshua and to raise him eating thus. When she (Angel Gabriel) was speaking about the "essence of vitality," she meant that it should not be cooked. And when they used to make breads, in those days, they made a flat bread that was dehydrated or baked in the sun rather than baked like breads are today in a hot oven, so the sprouted grains still contained the essence of vitality.
There are other instances in the Revelation Bible where diet is spoken about in a similar manner which is what we use as our guide. Yeshua has promised us that if we eat accordingly, we shall be blessed with perfect health and youthful vitality all the days of our lives.
Hope that helps.
Love & Light,
Sumara
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