Health-Building Diet

cooked food alone and much starchy food which is not thoroughly masticated nor properly insalivated because the food is mixed with liquids and seemingly needs no chewing?

What else can nature do when one complete process like insalivation does not support the other processes of natural function? Also, when the diet is excessively rich in cooked, starchy foods and sweets, and contains no green sprouts, no salads and little fruit, from where will nature get her needed materials? And when the disease sets in, we test for the symptoms and treat the effect successfully for a lifetime, but forget the cause completely and think we are serving Nature and humanity!

Fats: No fried food should be eaten because that clogs the liver and makes heavy demands on its functioning. The liver must break up the fat-soaked particles which are amalgamated by a temperature of from 200 to 450 degrees F. [Fahrenheit] [93.3 to 232.2 degrees Celsius] and try to separate the fats from the food with a normal liver temperature of 107 degrees F [Fahrenheit] [41.7 degrees Celsius]. Dizziness, headaches and spots before the eyes are a few mild symptoms of this malfunction.

Some fats are used for cooking repeatedly until they are used up, and more is added, like the hot fats doughnuts and French fries are cooked in. Those are overheated, dead fats and we eat them cooked into foods like doughnuts, French fried potatoes, roasted nuts, etc. Butter, when heated over a certain degree, breaks down into oleic and stearic acid. It cannot stand the high heat that other animal fats or oils can tolerate. Butterfat is not ideal for cooking for that reason. Uncooked, it has good food value; cooked, it is the worst fat for the liver to handle because of its chemical break-down. Many people have suffered because of this without even knowing it, as it is a common daily practice. Even cancer has been traced to the frequent use of overheated fats like lard and cottonseed oil. And we think diseases run in families when they all eat the same! Why not? The cause is obvious and does not need the help of germs.^[1]

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¹ The smoke point of an oil is the temperature at which it begins to burn. When oil burns, it releases toxins and free radicals. In the 1990's scientists began to connect free radical activity with cancer development and aging.