Why Raw Food?



To live a long, natural, happy and balanced life is your birthright. It is not rocket science or something
you can get from a practitioner, doctor, expert or prescription. Somewhere along the way we have been
misled, conditioned, and distracted from what is essential; we have lost touch with our innate knowing,
naturalness and bliss. Animals (in nature) eat only raw food and don’t consult experts on how to live
healthy, active lives, they also don’t suffer the widespread sicknesses and ailments humans do.

My experience is that people who eat a high percentage of living, organic foods are also free of most illnesses,
have greater mental clarity and higher energy levels. Our bodies were not designed to be a dumping
ground for dead, cooked and processed foods and as such there is a price to pay for ignoring nature’s
laws.

From a scientific viewpoint all cooked food is devoid of enzymes which are vital for the absorption and
digestion of food. Enzymes are the “life force” or energy contained in living food and are essential for all
the chemical processes within the body. Once heated above 45°C enzymes begin to be destroyed and
once food is heated beyond 50°C they are totally destroyed. Eating enzyme-dead foods places a burden
on your pancreas and other organs, overworking them, and eventually exhausting these organs. Many
people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime
of ingesting processed foods.

In 1930, under the direction of Dr. Paul Kouchakoff, research was conducted at the Institute of Clinical
Chemistry in Lausanne, Switzerland. The effect of food (cooked and processed versus raw and natural)
on the immune system was tested and documented.

Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells. It was found that after a person
eats cooked food, his/her blood responds immediately by increasing the number of white blood cells.
This is a well-known phenomenon called 'digestive leukocytosis', in which there is a rise in the number of
leukocytes - white blood cells - after eating. Since digestive leukocytosis was always observed after a
meal, it was considered to be a normal physiological response to eating. No one knew why the number of
white cells would rise after eating, this appeared to be a stress response, as if the body was somehow reacting
to something harmful such as infection, exposure to toxic chemicals or trauma.

Back in 1930, the Swiss researchers at the institute of Clinical Chemistry made a remarkable discovery.
They found that eating raw, unaltered food did not cause a reaction in the blood. In addition, they found
that if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed
(refined, chemicals added, etc.), this always caused a rise in the number of white cells in the blood.

The researchers renamed this reaction 'pathological leukocytosis', since the body was reacting to highly
altered food. They tested many different types of foods and found that if the foods were not refined or
overheated, they caused no reaction. The body saw them as 'friendly foods'. However, these same foods,
if heated at too high a temperature, caused a negative reaction in the blood, a reaction found only when
the body is invaded by a dangerous pathogen or trauma.

To me a living food lifestyle is about self-empowerment. It’s about taking my health and well-being back
into my own hands and returning to an easier more natural state of equilibrium. If this resonates with you
the good news is there are now so many amazing delicious living food recipes available you will be able
to eat better than ever before without the slightest sense of deprivation – it’s just a matter of changing
some habits and saying yes to life.

Enjoy a radiantly healthy, happy life!

Anand