Why eat Raw?

Each cell of the body is like a tiny battery, and raw and living foods supply the bio-electricity which charges these batteries. The bio-electrical energy of the raw food can be seen in Kirilian photographs. This photographic process shows electrical discharges that naturally emanate from all living things as luminescent, aura-like flares surrounding the subject. The glow is bright and radiant in raw foods (as seen on the left), yet much weaker in cooked foods (as seen to the right).

Cooked foods are lacking elements for optimal functioning; including enzymes, oxygen, hormones, photochemicals, bio-electrical energy, and life-force. When foods are heated above 105 F they begin to lose all of these. By 118 F, most food is "dead". Vitamins, minerals, carbohydrates, fats and proteins are delivered to the digestive tract in a greatly altered state causing the intestinal tract and organs to produce a surge of white blood cells (leukocytosis) creating a defensive inflammation in the gut and intestinal tract, blood stream, and vital cleansing organs.

Raw food are full of oxygen, especially green leafy vegetables which contain an abundance of chlorophyll. The chemical structure of chlorophyll is almost identical to the hemoglobin in our red blood cells. The only difference is that the hemoglobin molecule has iron in its nucleus and the chlorophyll molecule has magnesium. Chlorophyll detoxifies the bloodstream and every other part of the body better than anything else you could eat...sprouted seeds contain vital elements which nourish our glands, nerves and brain. The hormones needed by the body are created out of the natural fat and essential minerals found in sprouted nuts and seeds.

By Rhio (excerpt from her book, Hooked on Raw) Read more through the link to your right.