The more I study nutrition the more I am convinced that we need to eat more raw uncooked unprocessed food.
In 1970 Americans spent about $6 billion a year on fast food while in today they spend more than $110 billion! Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. And we wonder why we have an epidemic of chronic degenerative diseases!
I suspect most of us would notice significant improvements in our health and energy if we increased the amounts of living raw foods in our diet, especially vegetables. Most vegetables have very low carbohydrate levels that minimally disturb insulin metabolism.
I am personally trying to aim for 50% to 80% of raw foods in my daily diet, but Lord knows it is hard in this fast food culture!
So in case you need some science backed incentives to stick to a raw foods based diet, check out these amazing raw food facts below!
Eat Raw Food for Their Structural Integrity and Active Enzymes
Most raw foods are very perishable. When it is exposed to temperatures above 105 degrees it starts to rapidly break down, just as our bodies would if we had a fever that high.
One of the constituents of foods that can break down are enzymes. Enzymes, of course, help us digest our food. Enzymes are proteins, though, and have a very specific three-dimensional structure in space. Once they are heated much above 105 degrees this structure can change. Enzymes function very similar to a lock and key and once their shape is changed the key no longer works and they are no longer able to provide the function for which they were designed.
This may be a major factor that explains why cooked foods contribute to chronic illness, as their enzyme content is damaged and thus requires us to make our own enzymes to process the food. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of processed foods.
Eat Raw Foods for the Biophotons
Another important aspect of raw foods is the energetic aspect. Without light there is no health. We are human photocells whose ultimate biological nutrient is sunlight. Without the sun there is no life. We absorb sun energy via our food as well as through the skin.
The latest research from Prof. F.A. Popp and Dr H. Niggli shows that, in addition to the chemical composition of our food, light energy (biophotons) is also an important factor in food quality. The more light a food is able to store, the more nutritious it is. Naturally grown fresh vegetables, for example, and sun-ripened fruits are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of our food.
Stored sun energy finds its way into our cells via food in the form of minute particles of light. These light particles are called ‘biophotons’, which are the smallest physical units of light. According to Popp and Niggli, they contain important bio-information, which controls complex vital processes in our bodies. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism to a higher oscillation or order. This is manifested as a feeling of vitality and well-being.
Currently there are about 40 scientific groups worldwide working on biophotons. The largest association is the International Institute of Biophysics in Neuss Germany, founded to investigate and understand, via an interdisciplinary approach, living systems.
According to current developments in research, it is believed that the biophoton wave is emitted from the chromatin of the cell nucleus. Calculations show that the helix form of the DNA molecule exhibits the ideal geometric form of a hollow resonator, which allows it to store light very effectively.
Of particular interest is the technique of counting photon emissions. Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). This light energy is thought to be stored in the DNA during photosynthesis and is transmitted continuously by the cell.
It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual which consumes it. Significant differences have been found using kirlian photography in favor of organically produced food, but differences also occur with respect to location, freshness and stage of ripeness.