The document discusses the health effects of consuming cooked, roasted, boiled, and fast foods. Cooking food destroys many nutrients and enzymes, alters its biochemical makeup, and creates toxic byproducts like heterocyclic amines. This can lead to malnutrition, obesity, detoxification issues, immune problems, accelerated aging, and increased cancer risk over time. Specifically, grilling meats creates carcinogenic compounds, while fast food is high in fat, salt, sugar, and trans fats, increasing risks for obesity, heart disease, and diabetes. Incorporating more raw foods into the diet is recommended for better health.

1. THE FOOD

3. The main reason is that cooking food over to 43-45 degrees Celsius causes:
• Killing of digestive enzymes: Enzymes are important to digest the food we eat. Your body can
produce enzymes to digest cooked food, but it does so by spending a lot of energy. This is the
reason why you often feel tired after a heavy meal and plentiful. In the long run the human body
has less and less ability to produce digestive enzymes and organs begin to function in slow
motion or cause sickness and disease also very serious.
• A change in the pH of acidifying foods making them. One of the benefits of a raw food vegan diet
is in fact the regularization of the level of acidity of the blood that will be more alkaline, ideal for
the human being in perfect physical health.
• The conversion of minerals present in the food from organic to inorganic, much more difficult to
absorb by the body. Poor absorption of organic minerals can cause kidney stones, calcium
sedimentation in unwanted areas and many other unpleasant incidents classified by modern
medicine with names of diseases rather bizarre.
• Destroys most of the vitamins.
• Destroys the life force. Eating cooked food means eating dead food. The dead food makes you
feel tired and heavy, while the raw and living food has a lot of energy vibrating inside and give
you energy. A seed will sprout raw, cooked a seed no! When unripe fruit seize it continues to
mature for weeks. The food cooked on the contrary starts to decompose after a few days.
I think that these reasons are sufficient to explain to most people why we should incorporate more
raw food in our diet.
The raw food supply voltage data is alive, it is the true model anti-aging food.

4. THE BOILED FOOD
One of the most important advantages of boiled food is that these
food products are free of all micro-organisms that can enter our
body .one of the main advantages of cooked food is the ease and
simplicity with which it can be prepared. Boiled foods do not require
long cooking time. Among the many important benefits of boiled
food, we can not ignore the factor digestibility. The Boiling makes
food products such as poultry and meat more digestible. Maintaining
the original color and nutritional value of food are the other benefits
of baked goods, which can be achieved, while keeping the total time
to boiling minim.Also the traditional advantages of boiled food, you
should also note that boiled food can be prepared in mass
and, therefore, this method of cooking is ideal for cooking large.

5. The Cooked Food• Consequences if you exceed a modest consumption of cooked food:• The life force of the food is greatlydepleted or destroyed.
• The structure of biochemistry and nutritional makeup of the food is altered from its original state. The
fiber plant foods is divided into a soft substance, passive and loses its broom-like and magnetic
cleansing quality in the intestines.
• • Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of
depletion, destruction and alteration is simply a matter of temperature, cooking method, and time.
• • Up to 50% of the protein is coagulated. Much of this is rendered unusable. The high temperatures
also create cross-links of proteins. Proteins are implicated in many problems in the body, in addition
to being a factor of acceleration of the aging process.
• • The interrelationship of nutrients is altered from its natural synergistic composition.
• • The water content of the food is decreased. The natural structure of water is also changed.
• • All the enzymes present in raw foods are destroyed up to 118 gradi.Questi enzymes, referred to as
"food enzymes" are important for optimal digestion. They naturally aid digestion and are activated as
soon as you cominciaa eat. Cooking destroys the 100% of these enzymes. The digestion of cooked food
usurps valuable metabolic enzymes in order to help digest food. Digestion of cooked food is much
more energetically demanding than the digestion of raw food.
• • After a meal cooked, there is a rush of white blood cells to the digestive system, leaving the rest of
the body less protected from the immune system.
• • There is a general increase in white blood cells in the blood and a change in the relative proportions
of the different blood cells. This phenomenon is called "digestive leukocytosis."
• • The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria
(especially from cooked meat), resulting in dysfunction of the colon, allowing the absorption of toxins
from the colon.

6. •. Cooked starches and fats in particular are a major culprit in
constipation and obstruction of the intestines.
• Malnutrition at the cellular level. Because cooked foods are lower in
nutrients, in addition to contain the waste and toxins, the individual
cells are not getting enough of the nutrients they need.
• Tendency towards obesity through overeating. Because the cells do
not get enough nutrients that are so to speak "always hungry", and
then "demand" more food. Cooked food is also less likely to be
properly metabolized, which is another factor in the increase of
excess weight.
• From time to time the body experiences detoxification crises (also
called purification or healing crisis). This happens when toxins are
released or disposed of through the skin into the bloodstream for
elimination by the liver, kidneys and other organs. Symptoms may
include headache, fever, nausea, vomiting, colds, bronchitis,
sinusitis, pneumonia, diarrhea, etc.
• The body can become so toxic that all types of particles, such as
pollen, can cause the crisis detoxification, called "allergy". It is
estimated that 80 million Americans suffer from such "allergies."
• The immune system, having to manage the massive daily invasions
of toxins and toxic by-products, eventually becomes overwhelmed
and weakened. A key factor in the aging process.

7. • Some of the waste material builds up in the arteries and clogs them,
leading to hypertension, atherosclerosis, arteriosclerosis, stroke, etc.
- killing about 50% of Americans.
• The waste, toxins, mutagens and carcinogens that accumulate within
cells, as well as the daily onslaught of free radicals in excess may
cause some cells to become cancerous - killing about 30% of
Americans.
• In general, the natural aging process is accelerated by the food
cooked. People who switch to raw food often become biologically
and visibly younger.
• Cooking food is plausible as a contributor to cancer. A wide variety
of chemicals are formed during baking. Four groups of chemicals
that cause tumors in rodents have attracted attention because of
mutagenicity, power and concentration:
• Nitrosamines are formed from nitrogen oxides present in the exhaust
flames or other forms of combustione.Sorprendentemente little
work has been done on the levels of nitrosamines in meat or fish
cooked in gas ovens and barbecues, considering their mutagenic
and carcinogenic potential .
• heterocyclic amines are formed by heating amino acids or proteins.
• polycyclic hydrocarbons are formed by carbonization of meat.
• Furfural and similar furans are formed by heating sugars. Grasso
heating generates mutagenic epoxides, hydroperoxides, aldehydes
and unsaturated, and can also be important.

8. THE ROASTED
FOOD
Grilling and healthy diet
• The heat is able to alter the organic substances present in the dishes.
When you consider that during cooking can reach temperatures close
to or even above 1000 degrees is easy to imagine how this alteration is
consistent.
• In particular, the attention of nutritionists is paid not only to the
important loss of heritage vitamin vegetables but especially to the
formation of carcinogenic substances resulting from the burning of
the external parts and in particular those fatter. In the scorched-stripes
can be found derivatives of anthracene and benzopyrene, both
strongly carcinogenic. Just think about it a little kg of grilled meat
contains the same amount of benzopyrene found in 600 cigarettes.
• For this reason it is important to thoroughly clean the grid at the start
and at the end of its use, grilling hurts and increases the risk of cancer
of the colon and rectum. Really lethal, from this point of view, the
coupled grid more red meat, especially if you do not have the good
sense to avoid the greedy though scorched parts. It 'just the high
temperature and the browning of fats and other compounds that
generate the toxicity.

9. THE FAST FOOD
The fast food is a type of food source and the main spread in Anglo-Saxon countries, served in local are called "fast
food", quick to prepare and consume. You can meet even fast food vendors that provide similar food and in the same
manner. It's a quick meal, a system for the rapid restoration that since the eighties had a wide spread worldwide. The first
"shop" of fish and chips was opened in 1860 in England.
This kitchen consists mainly of hamburgers, hot dogs, ribs, french fries, pizzas, sandwiches but also from other foods derived
from ethnic cuisines such as fried onion and kebab, and suggests the massive use of different sauces such as
mustard, mayonnaise and ketchup.
Fast food is generally characterized by a relatively modest cost, by the uniformity of the service offered and the wide
distribution of points of sale.
The model proposed food from fast food involves mainly the younger age groups, but also an increasing proportion of adults
who for reasons essentially related to everyday working life, are increasingly used to this type of restaurant.
In Latin countries, traditionally linked to Meticulous preparations and flavors and genuine products, fast food is often
considered synonymous with poor diet, either because they consists of meals eaten in a hurry, even in walking or
driving, and for the bad quality and variety of ingredients and the abundance of elements fried, fatty, salty and sugary.
The foods normally fall within the fast food, such as burgers, fries, fried chicken, are classified as those high in fat and / or
refined sugars and / or low in fiber and as such, especially when consumed frequently or in portions abundant, increase
the risk of obesity, which increases the risk of cancer .
High consumption of fast food are predictors of elevated cholesterol levels, an important risk factor for heart attack, stroke and
diseases of the cardiovascular system.
The foods offered in fast food, and especially the burgers and french fries, contain high amounts of trans fatty acids, which are
associated with increased risk of cardiovascular disease, the reduction in the concentration of HDL cholesterol (the so-
called good cholesterol ), increase in low-density lipoproteins, increased triglycerides, balance disorder of prostaglandins
and promote insulin resistance, thereby increasing the risk of diabetes.