THE ROLE OF NUTRITION IN ARTHRITIS TREATMENT: LIVING FOODS
The third rule of vital nutrition is that all foods should be eaten as fresh as possible. Fruits and vegetables should be eaten raw, not cooked, canned, or frozen. If cooking is necessary they should be cooked as little as possible, preferably steamed or cooked with little or no water. All broth, of course, should be used also.
Raw foods contain enzymes which are essential for the proper digestion and assimilation of food. Cooking destroys all the enzymes, 100 per cent. In addition, cooking destroys many of the vitamins. Vitamins B and C are particularly vulnerable to the effects of heat. Minerals are depleted by cooking and are usually thrown away with the cooking water.
Freezing, canning, drying, salting, preserving, and prolonged storage are all more or less destructive to the nutritive quality of the food.
Contrary to popular notion, foods in their raw state are more easily digestible than in the cooked state. This is particularly true with fruits and most vegetables.
Furthermore, raw foods act as a cleansing agent of the digestive and eliminative systems and are the best preventive measures against constipation.
Dr. Robert Bell hit the nail on the head when he said, “Man is the only creature upon this earth who spoils his food before he eats it.” Cooked food is dead food. Only living foods can build healthy bodies.
According to famous nutritionist Dr. Royal Lee, D.D.S., arthritis in animals could be experimentally caused by feeding them cooked foods exclusively.
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