raw food

[Guest guest]

The following is a copy :

 

There is convincing evidence derived from the works of Drs. Francis

Pottinger, Jr.,1 Weston Price2 and Edward Howell3 that the destruction

of enzymes in the cooking and processing of food is, perhaps, the most

significant factor in chronic and degenerative diseases in both humans

and animals. It begins with a phenomenon known as digestive

leukocytosis.

 

" Leukocytosis " is a pathological condition defined in Dorlands

Illustrated Medical Dictionary as " a transient increase in the number of

leukocytes in the blood, resulting from various causes, such as

hemorrhage, fever, infection, inflammation, etc.

 

Leukocytosis was first discovered in 1846. At first, it was considered

normal because everyone who was tested had it. Paul Kautchakoff, M.D.4

later found that leukocytosis was not normal. In fact, the major cause

of leukocytosis was discovered to be the eating of cooked food. An

entire category of leukocytosis was classified as " digestive

leukocytosis, " that is, the elevation of the white blood cell level in

response to the lack of enzymes in the cooked food in the intestine. It

is pathological because the pancreas was never intended to provide 100%

of the digestive enzymes needed.

 

Dr. Kautchakoff divided his findings into four classifications according

to the severity of the pathological reaction in the blood:

 

Raw food produced no increase in the white blood cell count.

Commonly cooked food caused leukocytosis.

Pressure cooked food caused even greater leukocytosis.

Man-made, processed and refined foods, such as carbonated beverages,

alcohol, vinegar, white sugar, flour, and other foods, caused severe

leukocytosis. Cooked, smoked and salted animal flesh brought on violent

leukocytosis consistent with ingesting poison.

This phenomenon occurs after eating cooked food, since prolonged heat

above 118 degrees Fahrenheit destroys enzymes in food. Three minutes in

boiling water destroys the enzymes; pasteurization destroys 80% to 95%;

and baking, frying, broiling, stewing and canning destroys 100%. Nature

designed food with sufficient enzymes within it to digest that food when

it is ingested. When enzymes are destroyed by cooking or other

processing, ingesting that food triggers the body's immune system, and

it responds with leukocytosis.

 

Many health professionals are coming to the conclusion that this

syndrome is an abusive scenario that puts significant stress on the

pancreas, accounting for the enlarged pancreases of people in

industrialized societies, and contributing to blood sugar problems such

as diabetes and hypoglycemia, as well as the proliferation of chronic

degenerative disease.

 

What Is An Enzyme?

 

The medical dictionary defines an enzyme as a protein produced in a cell

capable of greatly accelerating, by its catalytic action, the chemical

reaction of a substance (the substrate) for which it is specific.

 

This is the standard definition taught in medical school. But more

significantly, enzymes are the body's workers. Enzymes operate on a

biological and chemical level, perhaps even the radiological level, and

although vitamins, minerals, hormones, proteins and other substances are

essential to life, it is enzymes that perform the work and utilize these

substances in restoring, repairing and maintaining health and life.

Enzymes are the closest thing to what can be described as a " life

force. " Without them, life would not exist. In fact, when enzyme levels

fall below a given level in any living system, life ceases.

 

Attempts to produce synthetic enzymes have failed. Science has

identified over 80,000 different enzyme systems, and it is suspected

that there may be hundreds of thousands, even millions of different

types of enzymes. Yet although science endeavors to know what certain

types of enzymes are made of, no one has yet been able to directly

measure or take a picture of one.

 

What Do Enzymes Do?

 

Enzymes build, orchestrate and unify the physical expression we call

" life. " They seem to know precisely what to do and when to do it. They

assemble molecules during their formative growth and they take molecules

apart when individual cells are fractured. Enzymes create and modulate

every system in the body. Enzymes help assemble a human body from a

one-cell organism into a 50 to 70 trillion-cell life form. Enzymes are

involved in repairing the body when it is damaged; they transport, use,

and transform oxygen molecules and every other nutrient the body needs;

they break down metabolic waste and the by-products of cells; they

quench free radicals, and they split off unwanted molecules from

nutrients, adding necessary ones. The physical existence of every human

being and the existence of all other living organisms is totally

dependent upon the ability of enzymes to do their job.

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[Guest guest]

Does anyone know of a good easy to read and fix recipe book for raw foods..?

I have a book about combining foods and the concept is very similar Very

little cooked food but no recipes.

Thanks

donna

 

In a message dated 12/27/01 4:38:48 PM, ron writes:

 

<<

There is convincing evidence derived from the works of Drs. Francis

Pottinger, Jr.,1 Weston Price2 and Edward Howell3 that the destruction

of enzymes in the cooking and processing of food is, perhaps, the most

significant factor in chronic and degenerative diseases in both humans >>

[Guest guest]

Over the weekend I bought a book titled " The Raw Gourmet " by Nomi Shannon.

So far I've used three of the recipes and they've been excellent. Minimum

prep time and delicious. The back has some spouting info, so I'm trying my

first batch of home grown sprouts.

 

She has a web site with a free seven part class which includes a free

recipe each time. I'm not sure if it's okay to post her web site address,

so email me privately if you'd like it.

 

 

Bea

Email: bhurd

 

 

dfnewman [dfnewman]

Monday, January 07, 2002 4:44 AM

Gettingwell

Re: raw food

 

Does anyone know of a good easy to read and fix recipe book for raw foods..?

I have a book about combining foods and the concept is very similar Very

little cooked food but no recipes.

Thanks

donna

 

In a message dated 12/27/01 4:38:48 PM, ron writes:

 

<<

There is convincing evidence derived from the works of Drs. Francis

Pottinger, Jr.,1 Weston Price2 and Edward Howell3 that the destruction

of enzymes in the cooking and processing of food is, perhaps, the most

significant factor in chronic and degenerative diseases in both humans >>

 

 

 

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[Guest guest]

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Gettingwell, dfnewman@a... wrote:

> Does anyone know of a good easy to read and fix recipe book for raw

foods..?

> I have a book about combining foods and the concept is very similar

Very

> little cooked food but no recipes.

> Thanks

> donna

>

> In a message dated 12/27/01 4:38:48 PM, ron@m... writes:

>

> <<

> There is convincing evidence derived from the works of Drs. Francis

> Pottinger, Jr.,1 Weston Price2 and Edward Howell3 that the

destruction

> of enzymes in the cooking and processing of food is, perhaps, the

most

> significant factor in chronic and degenerative diseases in both

humans >>