Dr. Ping's Blog

One of the good books on diet is by Walter Last.  Here're some very good points of his on raw foods:

The main biochemical and nutritional benefit of eating raw foods as compared to cooked foods:

1. A higher vitamin and mineral content
2. Minerals are largely present as biologically active colloids

3. An abundance of helpful enzymes and bio-energy or life-force

4. Proteins remain in their natural condition instead of being denatured

5. The absence of digestive leukocytosis

6. Polyunsaturated fatty acids and cholesterol do not become oxidized, and carcinogenic or atherogenic

7. Glucose is absorbed more slowly, protecting the blood-sugar regulation

8. There is no overweight or obesity on a raw-food diet

9. As counted in calories, much less food is required

10. Proven cleansing, rejuvenating and anti-cancer properties

Leukocytosis is an increase of white blood cells in affected organs in response to infection or toxins. This also occurs when we eat cooked food; the intestinal wall becomes flooded with white blood cells but this does not happen when eating raw food. The higher the food has been heated, the stronger is the leukocytosis and the more toxic is this food for our body. 

However, there are also some hidden dangers with a raw-food diet. Some raw food contains
enzyme inhibitors, goitrogens (causing goiter), vitamin inhibitors, toxic
substances (in some exotic plants), parasites and bacteria.   There have been cases reported of more or less severe digestive disturbances from eating large quantities of raw soybeans, broad beans, nuts and wheat germ over long periods. This problem is due to inhibitors of protein-digesting enzymes that protect seeds from self-destruction. Basically all seeds have inhibitors of enzymes for the ingredients of which they are composed but most do not have such a surplus of inhibitors as to cause digestive problems. Other foods such as potatoes, sweet potatoes and egg white also contain inhibitors.

To obtain the maximum benefit from a raw-food diet it is necessary to free most of the enzymes from their inhibitors. Cooking destroys the inhibitors but also the enzymes. The better solution is to sprout the seeds or at least soak them to initiate the germination process and discard the water used for soaking.

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