Raw and living foods are the key to our health and longevity. They allow our bodies to perform as they were meant to. Raw foods have been around for a very long time, long meaning forever. “In the beginning there was the raw food diet and it was good.” The harnessing of fire didn’t make raw foods obsolete, it merely added variety and a certain level of safety for questionable food sources that require cooking. The question should be asked though, “if you have to cook it to eat it, should you eat it?”
There’s a whole class of creatures who have successfully been thriving on raw foods since the beginning of time. These creatures don’t prematurely age and don’t fall victim to a host of degenerative diseases. These creatures are animals in the wild. We have to make the distinction between wild animals and domesticated animals because domesticated animals are one group that share our tendency towards aging and degenerative diseases. This seems to be a case of guilt by association in that domesticated animals share a cooked food diet with their owners and thus share their “diseases of civilization”.
Obesity, heart disease, high blood pressure, arthritis, diabetes, cancer… the list goes on and even grows each day as doctors and technicians categorize new names for seemingly new diseases. Are there really any new diseases out there? Cancer, heart disease, strokes and diabetes have become common place in the industrialized world. This is in part due to a diet of predominantly processed and denatured foods. Cooked and processed foods are void of vital nutrients and enzymes. The consumption of these inferior foods eventually leads to deficiencies in the body which result in disease. There is an easy solution. By increasing the amount of raw and living foods in ones diet you can potentially halt or reverse disease and slow the aging process. The father of medicine, Hippocrates, wasn’t kidding when he said, “let food be thy medicine.”