Source: Keep the truth alive.com
Republished by: 101 health steps.com
Straightforward Facts about WHY Science Backs 100% Plant Based Raw Food Diets
(From A to Z)
Anatomy: All animals are born with or develop everything they need to survive. None are born with, or eventually grow, a microwave oven, toaster-oven or cooking oven. Our anatomy does not support cooking as a health building practice.
Anthropology: Anthropologists state that animals have a successful track record of raw food eating of over 600 million years, and that people were eating exclusively raw foods for at least 10 million years.
Arthrology: Joint specialists have long recognized and promoted the increased use of fruits and vegetables in the human diet as necessary for optimal joint health. Many arthritics have been known to go into complete remission when raw foods replace cooked.
Biology: In the study of living things, it has been noted that all wild creatures consume a diet of exclusively 100% raw food. Domesticated animals are the only ones besides man to suffer from the same degenerative diseases as man.
Cardiology: Heart specialists today recommend the consumption of more raw fruits and vegetables than ever before (they are cholesterol free) as the basis of a heart healthy diet.
Chemistry: The alkaline minerals of raw foods support the alkaline pH of the blood and the lymph. Fruits and vegetables are the richest sources of the minerals needed by the body to maintain homeostasis.
Comparative Anatomy: There are no exceptions in nature: animals that are anatomically similar thrive on similar foods. Humans are anatomically similar to the anthropoid primates, all of whom thrive on raw foods.
Cytology: In /lab tests, cells provided with proper nourishment that had their metabolic wastes removed, could be kept alive 30 and more times longer than anticipated, with the exception that they could be kept alive indefinitely.
Dermatology: Necessary to the health of the skin, intact essential fatty acids is found only in raw foods, as heat destroys them. Cooked foods have giant molecules that clog capillaries, blocking the flow of essential nutrients to the skin.
Developmental Anatomy: a raw food diet provides all of the nutrients that a developing person needs. A nutritional analysis of almost any fruit shows that it contains the same nutrients in about the same proportions as mother’s milk.
Ecology: The production of fruits and vegetables is the most ecologically friendly of all types of farming. The cessation of cooking is one of our most environmentally positive acts. Raw meals require less clean up and are kinder on the environment.
Embryology: Raw foods provide abundant vitamins, minerals, coenzymes, enzymes, antioxidants and phyto nutrients and sufficient protein, fat, carbohydrates and water to perfectly support a fetus for the critical first two months of life.
Endocrinology: Cancers of the ovaries, testes, breast, thyroid, pituitary, adrenals, pineal, parathyroid, pancreas and other endocrine tissues have all been linked with cooked meat consumption. The consumption of raw foods is associated with cancer prevention.
Epidemiology: The study of disease occurrence has shown that food poisoning is almost always the result of eating ‘bad’ cooked foods and almost never from raw foods. It almost always results from eating animal and not plant foods.
Etiology: Disease is spread when toxic microorganisms from decaying matter is consumed. The decay in cooked foods can be hidden; in fresh raw foods it cannot be, as visual inspection and sense of smell will always recognize it.
Genetics: Our closest genetic relatives live on all raw foods, predominantly fruits. All of the anthropoid apes, with whom we share approximately 98+% of our genes, live on all raw diet of mostly fruits and vegetables.
Gerontology: All studies of and recommendations for older people include the suggestion that the addition of more raw fruits and vegetables would be beneficial. All of the longest-lived peoples in the world eat a primarily raw food diet.
Gynecology: Women who increase the percentage of raw foods in their diet invariably report a direct relationship reduction in PMS symptoms, reduced cramping, shorter periods and less blood loss.
Hematology: Red blood cells take on their healthiest appearance under dark-field microscopy when raw fruits and vegetables are abundant in the diet. The consumption of heated fats reduces the red blood cells ability to carry oxygen.
Histology: Due to electrolyte contents contrary to our needs, intracellular fluid levels are reduced and extra cellular fluid levels are raised resulting in dehydration to all tissues when cooked foods are consumed.
Immunology: Raw foods best supply our nutrient needs while providing the lowest level of toxins, allowing for optimum immune function. Cancers, immune dysfunctions, and general vitality levels all respond well to raw food consumption.
Kinesiology: This study of human movement demonstrates that we are designed to pluck fruits and collect vegetables, seeds and nuts, and do not have the joint structures necessary to catch of consume our prey.
Neurology: Nerves run our body, and tell us all we know about the outside world. Cooked foods dull nerve function by reducing the body’s ability to bring oxygen to the brain, by introducing toxins and limiting nutrient supplies.
Noetics: Intelligence is directly related to diet. The smartest anthropoids, Bonobo apes, eat raw fruit predominantly. The greatest thinkers of all time, the Greeks of the Golden Age of Man, were vegetarians who ate primarily raw fruit.
Nutrition: Raw plants provide all of our nutrient needs in the precise quantities and proportions needed. They are the best sources of vitamins, minerals, enzymes, coenzymes, antioxidants, phytonutrients, protein, fat, carbohydrates, fiber and water.
Obstetrics: Toxemia, a serious concern in pregnancy, is most common when the kidneys and liver are overloaded by the toxins found in meats and other cooked foods. Raw foods allow the body to do its detoxifying work at optimum rates.
Oncology: Cancer researchers have claimed for decades that a diet high in raw fruits and vegetables is the best as regards cancer prevention. All studies done on heated fats have shown them to be carcinogenic.
Ophthalmology: The excess salt in cooked foods dehydrates the body resulting in drying of the fluids of the eye, which leads to visual disturbance. Raw foods hydrate the body and are the richest sources of Vitamin A, necessary for good eye health and vision.
Osteology: Cooked animal protein has been shown to result in bone density (calcium) loss at a higher rate than the same amount of protein from raw plants. The alkaline minerals predominant in raw foods allow bones to remain strong
Pharmacology: The drug-like addictive qualities of cooked foods are accepted. Consider, would you experience withdrawal from them? Organic raw foods are drug free. Animals are subjected to many drugs, which are passed on to the consumer.
Proctology: The soluble fiber of raw fruits and vegetables promotes colon health. Cooked meats have no fiber, a definite negative for the colon. Grains have mostly insoluble fibers, which act as irritants to the intestines and colon.
Physiology: Every aspect of our physiology is designed to function at its best through the consumption of raw foods. There is not one aspect of our physiology, which could be said to substantiate the consumption of cooked foods as preferable.
Rhinology: Most people are allergic to wheat and other cooked grains. Few are allergic to raw fruits of veggies; it is the one food group that is eaten worldwide. Ear problems, asthma, and other forms of congestion are also lined to grain eating.
Urology: The high volume of uric acid in meats and the acidic minerals found in grains are very difficult on the kidneys. The alkalinity and high water content of raw foods for good kidney function and a well hydrated, alkaline body.
Related posts:
