Whenever you cook food on a stove, oven, grill, microwave, or in a fryer, not only does the molecular structure of the food become denatured, re-arranged, and degraded, but those molecules are changed into new chemical configurations. The food becomes carcinogenic and mutagenic byproducts form. The degree to which this happens depends on cooking temperature, method, and time cooked. Grilling, bbqing, smoking and frying are the worst. Heat destroys nutrients, especially the water soluble vitamin C and all the B vitamins. The heating of food also destroys enzymes. A 100% of food enzymes are destroyed beyond 118 degrees Fahrenheit. In addition, the oxygen and water content of the food is drastically decreased, fats, are carcinogenized, carbs are caramelized, and proteins are coagulated and become virtually unusable by the body.

Acrylamides- Are cancer causing byproducts from cooking carbohydrates such as bread, pastry, potatoes or any kind of starch. The FDA even has a list of the amount of acrylamides found in various cooked foods.

Ally aldehyde, butyric acid, nitrobenzene and nitropyrene: US FDA’s Office of Toxicological Sciences and The Nutritional Research Counsil, and the American Academy of Sciences lists these toxins as being formed from heating the fats and oils in food.

Epoxides, Hydroperoxides, unsaturated aldehydes: Generated from heating fat from meat, milk, eggs, and fish.

Fural/Furans: These toxins are created when heating sugars

Heterocyclic Amines: Formed when adding heat to amino acids (proteins) in meat, fish, chicken, etc.

Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins, These toxins are found in cooked cheese. Any cheese is mold and not good whether cooked or not.

Methylglyoxal and chlorogenic atractyosides: Produced when heating the coffee bean.

Nitrosamines: Nitrogen oxides from a gas flame oven or barbeque interact with fats to create this toxin.

Polycyclic Hydrocarbons: Carcinogens generated from charring meat.

Life and Health Publishing of Maryland reported that at least two carcinogens are created by the heating of animal flesh over 300 degrees. One is malanaldehyde and one methylcholanthrene. In addition, Dr. Samuel Epstein, formerly of the Cleveland Clinic, reported before Congress on the carcinogenic properties of benzopyrene, created by charcoal broiling steak.”

Even when cooking with common oils such as olive oil, the heat denatures the oil molecule and causes the oil to turn rancid.

What happens after we eat all these toxins?

We increase our white blood cell count, indicating the body is under attack which weakens our immune system. When your body is weak and overworked the body breeds such ailmets as allergies, diabetes, heart disease, depression, erectile dysfunction, calcium in our bones is released to try to neutralize the acidity, and various cancers thrive,

Toxic waste accumulation and plaque build up in the colon and blood. A congested bowel full of putrefied cooked food can lead to back up and reabsorption of toxins back into the bloodstream.

When we become acidic we are rusting from the inside out. This accelerates aging, and free radical formation. The build up of toxic acidic waste material often referred to as free radicals accumulates in the skin.

Cooking kills the food and its bioelectrical energy is destroyed. Eat Alive-Stay Alive is stated very simply. Even if you are not ready to make the complete switch, keep adding more raw food to your diet slowly as you eliminate the toxic food choices.

 (www.doctorginger.com 2007)