More info about heat-created toxins...and why raw foods are the bee's knees.

[Guest guest]

Every time food is cooked, to at least some extent the vital nutrients are

damaged and the light energy inside of the food's DNA is dispersed and therefore

unavailable for your body to uptake. Different cooking methods damage foods to

greater and lesser extents, but all exposure to temps over even 100F have their

drawbacks. And it is this destruction and warping of nutrients that causes

disease. Just like you wouldn't put sand in a gas tank designed for fossil fuels

because it would gum up the system, if you don't want to gum up your system you

will want to go easy on the denatured (cooked) foods.

It's finally catching on with the mainstream and here is the manifestation

thereof...

http://heatox.org/

Some of you will have noted the warning labels that Mc's is putting on

it's fries regarding acrylamides. That is a little silly, since every one of

their cooked foods have some sort of carcinogenic heat-created toxin, but at

least it's being recognized at all.