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
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.
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
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
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