7. Oxalic acid, which occurs in over 50 fruits and vegetables, becomes harmful when cooked. This includes such powerfoods as spinach and dandelion greens. The calcium binds with the oxalic acid in the blood to neutralize it, forming calcium compounds that are difficult for the body to excrete; this may lead to kidney stones.
8. White blood cells increase when food is cooked; the body reacts to cooked food in the same way it reacts to infection.
9. Cooked fiber passes through the digestive system more slowly than raw food. It is then more likely to ferment, causing toxins, gas and heartburn. Cooked foods can take up to 24 or 48 hours or longer to digest—hard work for the body for a few nutrients!
10. The pancreas enlarges as a result of over-stimulation from cooked food; eventually it breaks down, according to studies. Years of abuse to the pancreas cause it to secrete fewer enzymes which may cause digestive problems or diabetes.
11. Unsaturated oils in cooked foods become rancid within a few hours, even in the refrigerator. The saturated fat and trans fat in deep-fried foods increase your risk for high cholesterol and heart disease. Deep-fried foods also may contain acrylamide, a possible carcinogen; foods fried at higher temperatures or for longer contain more than those fried for shorter times or at lower temperatures.
12. All processed foods are cooked foods, which come with packaging that is polluting this world.
Next: Does this mean I should never eat cooked food?