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Helmut Lasarcyk

The key to

"Let food be thy medicine and medicine be thy food."
  ~ Hippocrates

Eating live food

Much can be said in favour of fresh, raw food:

• heating beyond 42º C destroys enzymes and vitamins
• minerals are lost in the cooking water
• proteins coagulate when heated and are only partially digested
• heating produces poisons, e. g. acrylamides in carbohydrates
• the live qualities of food are lost in cooking
• your health improves and you lose weight, although you eat much
• it tastes better! Just try fresh spinach and then compare to cooked spinach.

There are some disadvantages, too:

• any unwanted microorganisms that are present will not be killed
• some fruits are inedible if uncooked, e. g. potatoes

So both sides have some truth - which means that the best way to act is somewhere in between. Eat as much living plant food as possible, ideally at least 50 % of your diet!

Film recommendations
Health benefits of raw food (YouTube)

Internet recommendations
7 benefits of going raw
Raw food for beginners

Book recommendations
a large choice of books on raw food
all books by Gabriel Cousens

Please read this important note on health subjects.
 

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