than that of raw foods. The reason is that when heat is applied to a compound
its molecular structure changes somewhat, as electrons are altered. Think
about what happens to water when you heat it—its form changes from liquid
to vapor. With heat, unsaturated fats become saturated (as water-soluble
constituents are destroyed, leaving only some of the elements that comprise
them), and many dangerous and carcinogenic compounds are created when
foods are cooked. Heat also destroys the enzymes in food, which are
absolutely necessary as catalysts. The bottom line is that the more energy
your cells have, the healthier your body is. The less energy a cell has, the
closer to destruction (by the immune system or parasitic response) it comes.
Carbon, hydrogen, oxygen and nitrogen are the basic elements of all
organic matter on earth. All foods and their constituents (like proteins,
carbohydrates and fats) are mostly created from these basic elements, which
are the building blocks that determine to what category molecules or
compounds, etc., belong. These categories of molecular structures (such as
sugars, starches, proteins, fats) make up the foods that sustain life on this
planet.
This chapter will view food and the process of eating from the
perspective of chemistry and physics, and set it in the context of some
overviews from God and nature. Let’s first examine some of the most
important constituents that your body requires to sustain, clean and repair
itself.
There is among the Indians a heresy of those who philosophize among
the Brahmins, who live a self-sufficient life, abstaining from eating living
creatures and all cooked food.
— Hippolytus, Rome, 225 A.D.