"And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food."
One of the beginning verses in the Bible, written so eloquently, and placed first to render us with good nutritional measure is the creation of food. God knew the importance of providing for our dietary needs and wanted to ensure we had an adequate variety on hand.
I don't think he was imagining all the possibilities of packaged items that would thwart our shelves in upcoming years adding convenience to our lifestyles. Nor, was he thinking of the invention of the stove where we take all our delicious, healthy produce and prepare it by cooking most of the nutrients out of it. In doing so, we can actually produce toxic combinations that inhibit strides in a fit lifestyle.
Cooking creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases, such as
atherosclerosis, renal failure, arthritis, myocardial infarction, macular degeneration,cardiovascular disease, nephropathy, retinopathy, or neuropathy. Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis.
Also, toxic compounds called PAHs, or Polycyclic aromatic hydrocarbons, are formed by
cooking. They are known to be carcinogenic and an industrial pollutant. Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian, but not breast cancers. Ingested
acrylamide is metabolised to a chemically reactive epoxide, glycidamide. The HEATOX (Heat Generated Food Toxins) project has published a report on acrylamide. -http://en.wikipedia.org/wiki/Raw_foodism
I do believe that God knew the importance of maintaining a body in an alkaline state to prohibit the manifestation of disease compounds that infiltrate our systems daily.
Blood pH level generally sits in the range between 7.35 and 7.45, and according to
Dana-Farber Cancer Institute senior clinical nutritionist Stephanie Vangsness, the body fights to keep it there. Whenever blood pH veers outside this range and turns too acidic or too alkaline, the body automatically self-corrects using a complex internal
regulating system. -http://www.livestrong.com/article/265172-how-to-get-your-body-in-slightly-alkaline-state/#ixzz2V4WBrowJ
When our bodies are in a true alkaline state it is impossible for disease to thrive. It is the acidic combinations of our daily ingestion that provide the breeding ground for useless organisms to grow. Implementing more raw food into your diet can prohibit unwanted illnesses.
Of course adapting more of a whole foods approach can go beyond picking up an apple each day. In fact, the more raw food combinations you incorporate into your daily routine the better you'll feel. But how do you get started? Believe it or not, there are wonderful tasty alternatives out there!
1. Get to your local library and grab books on the Raw Food diet.
2. Be sure to check out Juicing cookbooks while you are there.
3. Visit the Raw Foods Diet Center to get a healthy start.
4. Log onto The Best of Raw Food for solid guidance in incorporating more raw foods.
5. Try Raw Food Recipes in adding delicious fare to your table.
6. Also, a few simple recipes on Rawmazing will get your started.
7. And for you Pintrest fans, there's Raw Food Recipes.
Just adding a few new additions to your healthy lifestyle will promote change. Get out, purchase, and enjoy God's bounty!