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Effects of cooking food on cancer

Many anthropologists believe that cooking fires first developed around 250,000 years ago. At that time living to a ripe old age usually meant reaching the age of 30. One of the main causes of death was from starvation. Eating meat provided a more concentrated form of nutrition than plant based foods which helped early humans survive. Cooking food makes it easier for the body to digest and destroys harmful bacteria which would otherwise make us ill.

The problem is that the human body is not evolved to cope with cooked food. The body sees it as a toxic threat and deals with it accordingly. The more food is cooked, the more toxic it becomes so food that is barbequed is far worse than food which has been steamed. Raw food contains enzymes which aid in its digestion. The human body has evolved for millions of years to eat raw food and the effects are obvious in anyone on a raw diet. They look a lot healthier, have more energy and less illnesses. They also seem to look younger. The reason for this is that they look their actual natural age while eating a cooked, western style diet prematurely ages people.

There are also significant differences in the amount of food required on a raw diet. The recommended daily intake of calories according to the UK government is 2,500 per day for the average adult male. A few years back there was a Japanese scientist who was interested in why so many Japanese prisoners in world war two died of malnutrition. He had a theory that cooking had significantly reduced the nutritional value of the food. The diet consisted of boiled vegetables and rice. He and his wife tried eating the diet raw for 80 days and thrived on it. They then tried eating the same diet cooked and had to abandon it after one week due to the onset of malnutrition. They then tried the diet raw again for a further 60 days and again, thrived on it. When eaten raw the diet provided 750 calories a day.