The Detriments of Cooked Foods

Cooked foods can also have addictive qualities, a problem that is often overlooked. This is because cooked carbohydrates turn to sucrose, a highly addictive substance with a chemical composition similar to refined white sugar.

According to Dr. Paul Kouchakoff of Switzerland, cooked foods are toxic to the human body. In 1930, Dr. Kouchakoff studied and documented the different effects that cooked foods and raw foods have in the human body.

His findings show that ingesting cooked food leads to an increase of white blood cells in the digestive system. A term known as “digestive leukocytosis”. This reaction is symilar to the immune system’s response to an infection. Many modern researchers and doctors have observed this same reaction but disregard it as a normal reaction to eating food.

Research shows that cooked foods cause inflammation and pollute our bodies with multiple toxins including acrylamides, ally aldehyde, butyric acid, nitrobenzene, nitropyrene, epoxides, hydroperoxides, unsaturated aldehydes, heterocyclic arnines, indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins, methylglyoxal and chlorogenic atractyosides, nitrosamines, and polycyclic hydrocarbons. The ingestion of these toxins depends on what food source is being cooked. (1) Learning about the effects these toxins have in our bodies can make us reconsider the consequences of eating cooked foods.

Another point to consider is how much energy is spent, on digesting cooked foods, in comparison to raw foods. As an example, it is estimated that digesting cooked meals requires 16 times more digestive juices than a raw meal. This can be attributed to the higher amount of water and enzymes in raw meals.

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