Effects of cooking on food:
- Heat sensitive vitamins (ex: Vitamins B and C ) are destroyed
- Good fats become bad fats and eventually turn into trans fats (highly toxic type of fat formed in cooking and frying)
- 50% of the bioavailability of protein is lost when protein rich foods are cooked.
- When more than 50% of your meal is cooked, your body experiences an increased white blood cell count. This means your immune system has been activated to fight the potentially threatening food you just ate!
- Cooking destroys the electrical charge of the cells of our food. Our cells then lose their charge and can’t function properly.
- Red blood cells clump together and can’t properly carry oxygen or detoxify the body.
These are just a few of the negative effects cooking has on food, and just a few examples of why raw food is healthier!
*information taken from Rawlicious by Peter and Beryn Daniel