Cooked Carbohydrates Cancer

Carbs, proteins, fats and eating eyeballs

Food that cannot be relished in its raw state is not a food for us and anything that one cannot eat an entire mouthful of is not a food. Garlic is good example. Most cooked foods, if eaten raw, would probably not be palatable and often is not palatable after being cooked either.

A plain hamburger on a white bread roll without all the sauces and living food (lettuce, tomato etc) is probably not appealing even to one who consumes meat. If the meat were totally raw it would be downright disgusting. Connoisseur meat eaters, who always order filets rare or medium rare would even be unsettled by eating a piece of meat totally raw. Nobody who goes into a steakhouse expects to get ‘eyeballs on the side’, a ‘raw blood steak sauce.’ Animals that are designed biologically to eat other animals eat them raw and they eat the entire animal, brains, eyes, mouths, hoofs, veins, organs, skin, everything except the teeth and the biggest bones. This is how it is supposed to be. If one is to receive the entire nutritional benefit of the green grass, one must eat the entire animal that ate the grass. Not just the muscles. And not cooked.

There are only three nutrient factors that contain calories and we will discuss these three now: Carbohydrates, Protein and Fat. Each of these 3 caloro-nutrients is affected by heat in a different way.

There are more subtle nutrient factors like vitamins, enzymes, and co-enzymes. A vitamin is actually a co-enzyme necessary to metabolic processes. Most vitamins are composed of amino acid combinations or proteins. Vitamins are under the control of the body and are employed to perform specific duties. These protein combinations are usually the most susceptible to derangement and destruction with heat.

We will start with carbohydrates. When carbohydrates are subjected to heat higher than 120 degrees they become damaged in such a way as the molecular structure becomes altered. The body then has challenge to break down the unrecognizable molecules. This causes the carbohydrates (sugar) to stagnate within the system. Our internal domain is dark, warm and wet and this is the perfect environment for the fermentation of sugars, as any brewer will tell you. And even inside your body, alcohol is produced by the fermentation of un-digestible carbohydrate (sugar). Alcohol and acetic acid (vinegar) are produced in the body and acetic acid affects the thyroid gland. This strain on the thyroid gland causes hypo and hyperthyroidism as the gland becomes exhausted. And the body uses phosphorous to eliminate ascetic acid and this leaking of phosphorous cripples the adrenal glands. The symptoms are headaches, mucus, foul odors and this is what we observe in the mainstream.