Two Years Tomorrow - - It's a Good thing

[Guest guest]

100% raw, feeling 20 years younger!<br><br>I

agree with Doug, 100% raw is the original condition of

mankind, though we seem to have been into cooking for two

million years, albeit nothing like the horrid diets of

today's industrialized food processing. Generally, the

higher the latitude, the higher the cooked-percentage of

prehistoric peoples. But two million years is far too short a

time for our basal metabolism to overcome the

fundamentally insidious character of thermally denatured

food-molecules, which when assimilated cause structural weakness,

at the molecular level, of membranes and

cytoskeleton. The effects of such poison go all the way down to

the cellular level, impossible to forestall or

ameliorate, except when the diet is at 100% raw. Then all the

bad molecules eventually get replaced, some months

later. Even a little bit of cooked food can slow down

this replacement.<br><br>In regards to habitual

preferences, the biggest determinant was recently shown to be

what the mother ate during gestation and what the kid

was fed in his early years. Those habits aren't

unbreakable, however. I switched to 100% easily enough (though

it was the second try), but then I always was a

picky eater.<br><br>I'm curious to see if the greying

of my hair stays halted where it was two years ago.

Probably not indefinitely, but I'll take any little favor.

I don't really know if I'll live any longer, once

you factor out cancer, heart attacks, and strokes

(which I expect to avoid entirely), but I bet that just

the absence of the usual junk-diet must count for a

lot. Moreover, the health potential of raw food is

certainly reflected in the wonderful tastes, the

instinctive control of quantity eaten (I lost 50 pounds), and

my reduced need for sleep, as well as my greatly

improved athletic conditioning.<br><br>As for 'feeling

good', cooked food induces a condition of what lefties

call 'false consciousness' (which they attribute ad

hominem to anybody who disagrees with them). That is to

say, the perceived goodness of cooked food is an

illusion, a trick of bad habits and poisoned gustation.

<br><br>The poisoned body, however, still tells the truth --

eating cooked food is actually a grim duty to ingest the

consensus poisons. Watch them shovel down huge

barely-chewed bites, hardly tasted as they're coated with

taste-disguising condiments to hide that deathly essence, washed

down with massive quantities of digestion-disrupting

beverages to make up for insufficient saliva. Don't they

get it? <br><br>The biggest physical lie of cooked

food is the way cooking drives the best nutri-factors

out into the air, creating olfactory super-stimuli

that are a false promise of the goodness that is

actually found only in UNcooked foods, inside of which

those nutri-factors are left where they belong. Now

that my body is cleaned out, I find that when I'm

hungry a 'pleasant' cooking odor can have a very strong

effect on my digestive system, causing the juices to

pour out and my stomach to audibly grumble and

contract, greatly intensifying the hunger-sensations. The

few such times that I actually ate the odiferous

items in an experimental vein, however, their dead

taste (without condiments) was quite disappointing

after the big olfactory come-on, so much so that I

often spat it out. Talk about bait and switch -- the

smells of life lead to the ingestion of death. I pity

them all in the poisoned cellular misery of their

ill-used bodies. (I just don't tell them that.)