And we have made of ourselves living cesspools, and driven doctors to invent names for our diseases." Plato

These articles will introduce you to the science and lifestyle of proper nutrition. More importantly the articles shed light on falsehoods and misconceptions we have about nutrition and health.



Are You Healthy?

What is normal when it comes to food?

Raw Foods: Scientific Literature (journal)  Review of Raw Foods

Why Raw - Why eat raw foods.

Why Raw Food- yet another article discussing the topic.

Why Raw Food - And another common sense article about raw.

Raw Food Questions and Answers - The Nature's First Law authors answer many common questions.

Raw Fresh Produce vs. Cooked Food - Informative long article.

Dietary Transition - Learn the secrets of transitioning to a living/raw diet.

Avoiding or Overcoming Problems in Raw and Living Food Diets - An excellent article.  MUST READ!

Staying on a Raw/Living Foods Diet - How to avoid and minimize back sliding.

Raw Lifestyle Changes-  Beyond the food  - learn how to reduce toxins..

Brian Clement Lecture Notes - Living Foods and Health

Brian Clement Lecture Notes - Anti-Oxidants in Whole Living Foods

Brian Clement Lecture Notes - Living foods and "sub-human" existence

Is cooked food good for us? - Read  why it is toxic!

Should we eat living foods or cooked foods? - If you read the article you find the answer.

Raw foods fortify your body against aging

Why You Should Avoid Frozen Foods

Take Action Against the USDA Ruling Declaring That Foods Labeled as 'Raw' Can Be Pasteurized

Everything you nee to know about raw foods and health. (This website is like a home study course!)

The Red Pill Diet

What Your Dietician Probably Doesn’t Know about Cooked Food

Keeping it Real

Nutritional Science

THE RAW FACTS

Irradiation dangers

Irradiated food causes brain damage

Cooking food does not supply your body with proper enzyme intake. Enzymes are known as the catalyst to all life. When a sperm and an egg come together it is an enzyme activity

If one challenges this, think of what we do when a heart stops beating. We certainly do not offer vitamins or minerals. We re-ignite it with a strong electrical charge.Ironically when we take our last breath the enzymes that generate life also disassemble and return us to the earth. Amazingly modern science looks at enzymes purely as a protein, whereas when you open the exterior protein shell you will find abundant electricity. The most important nutrient to you is electric. Heavily infiltrated mono-nuclear and eosinophilic cells, the type of foods without enzymes (like cooked veggies, bread, cakes, eggs, milk, meat, fish and chicken) enter the digestive system but cannot be fully broken down for absorption of nutrients. Without fiber to sweep the remaining toxic waste through the colon, these foods sit in the large intestine. As the colon wall absorbs more and more water, the stools become hard and difficult to eliminate.

While sitting in the digestive tract, fats turn rancid, carbs ferment, and proteins putrefy. This throws poisons back into the body, causing gas, constipation, halitosis, heartburn, headaches, eye troubles, and many other serious conditions.

The colon wall begins to absorb the toxins and releases them into the bloodstream as free radicals, or unstable, destructive electrons that then roam the body seeking healthy cells to invade. As the colon backs up and become clogged, the blood can't deposit the waste it picked up from the body's cells. Now overloaded with debris, it can't take any more from the cells. Soon the cells, burdened by their own waste, weaken, mutate and become open to disease. Even after a bowel movement, some undigested food begins to collect on the walls of the large intestine and disrupts the vital digestive processes of absorption and elimination.

Toxic waste pervades the colon because the lactobacillus bacteria that would normally clean up the remains has been destroyed. The antibiotics we consume to fight infection, along with the antibiotics-laden dairy and meat products we eat, kill healthy bacteria needed to keep the colon healthy. Eventually the lack of healthy bacteria, combined with the stress from enzyme and fiber deficiency can cause the colon to lose its strength, shape and ability to function properly.

Blood analysis tests of people who follow " philosophy" eating compared to proper food combining and living raw foods is the difference between healthy and unhealthy cells. What cooking does, quite simply, is it heats the molecule structure up to the point where it bursts. Anything contained within the molecular structure of the food. This would include Vitamins, Minerals, Proteins, Fatty Acids and are part of that destruction. But again the most important part of the living foods, this is all how the cell is built, but beyond how the cell is built, how does the cell function? What is the reason for the cell. The hormones, oxygen, phyto chemicals, and enzymes. These are all gone, once you heat above one hundred and fifteen, to one hundred and eighteen degrees, about 42C. Proteins are greatly altered, if they we're complete proteins, they are no longer complete proteins. And fatty acids become carcinogenic. They convert over carcentates. Hormones, oxygen, fighter chemicals and enzymes which is how the cells communicate, function and stay well, prevent disease are gone in the heating process. It's a toxic level. And when food comes into the body like this in the early part of the twentieth century, when a Nobel prize was awarded for this, that there's a disease state that's literally in our medical journals for Lukocytosis. Now the poor immune system looks at this birth molecular structure the same way it would a virus and attacks it."

So now the immune system is compromised getting rid of cooked food and the disease is called Lukocytosis. So what happens once you heat a carbohydrate up to a high temperature? You get acrilimides. What happens, you can take organic grains and heat them up, you get acrilimides. They are carcinogens, very severe carcinogens. There's never been a study that doesn't show that a French fry or that a potato chip, or that an organic grain cereal isn't a carcinogen, a cancer causing carcinogen. And so California has a label on the side of everything like that.

Cooking foods disrupts their RNA and DNA structure, destroys most of the nutritive value of fats, creates carcinogenic and mutagenic structures in fats and produces free radicals. Franz J. Ingelfinger M.D., authority of gastroenterology and editor of the New England journal of medicine in a study of the civilized digestive tract, describes a dilemma similar to that of the ancient mariner dying of thirst while immersed in water. A person may starve while ingesting from the horn of plenty because the stomach cannot absorb the nutrients it contains. He says " For want of an enzyme, a sugar is lost; for want of a sugar, salty fluid is lost; for want of such a fluid, much food is lost; and for want of food, the patient is lost." Why? Because of the destruction of enzymes and or the stomach lining by hot, seasoned foods. If you wonder about the relationship of hot foods to your body; every time you eat or drink hot foods, pour the same amount on an area of your skin. Keep the hot material there until it cools to body temperature. You will notice the skin turns initially pink, then red; after many applications the skin cells take on the appearance of age. Then scars form. No less occurs in your digestive organs. A microscope reveals the "intestinal roast" in more detail. The normally slender, columnar epithelial cells with their regularly shaped and evenly placed nuclei are replaced by a ragged row of uneven cuboidal cells with distorted, haphazardly placed nuclei.

Under the surface epithelium crypts are still there. But they penetrate a lamina propriawhite blood cells that tend to accumulate when tissues are indolently inflamed or otherwise irritated. Common cooked foods produce leukocytosis, raw foods produce no increase in white blood cells. The finding on the increased activity of phagocytes, the scavengers of the blood stream, after eating cooked and processed food,makes it clear why raw foods so rapidly heal both acute and chronic ailments, simply by reducing the tremendous overload of toxic substances and germs the blood has to fight. There are many theories about cooking food, some on an energetic level, yet blood and other tests show that individuals on living foods have less toxicity and pollutants in the blood and body than any other system of consumption. This is where we have to branch out beyond beliefs and philosophies into real information. There are even those who create quasi science stating that when you cook something you gain more benefit from it. With proper research and a questioning mind you will find out what is true.