THE FOOD

THE RAW FOOD

The Raw food in Italy has always existed. Raw food and hygienist are just words associated recently with a lifestyle more healthy and natural, but do not forget that the raw food in its most radical and extreme dates back to long before the appearance of Homo sapiens on earth.There are various forms of raw food.

Why eat mostly raw?The main reason is that cooking food over to 43-45 degrees Celsius causes:• Killing of digestive enzymes: Enzymes are important to digest the food we eat.

Your body can produce enzymes to digest cooked food, but it does so by spending a lot of energy. This is the reason why you often feel tired after a heavy meal and plentiful. In the long run the human body has less and less ability to produce digestive enzymes and organs begin to function in slow motion or cause sickness and disease also very serious.

• A change in the pH of acidifying foods making them. One of the benefits of a raw food vegan diet is in fact the regularization of the level of acidity of the blood that will be more alkaline, ideal for the human being in perfect physical health.

• The conversion of minerals present in the food from organic to inorganic, much more difficult to absorb by the body. Poor absorption of organic minerals can cause kidney stones, calcium sedimentation in unwanted areas and many other unpleasant incidents classified by modern medicine with names of diseases rather bizarre.

• Destroys most of the vitamins.• Destroys the life force. Eating cooked food means eating dead food. The dead food

makes you feel tired and heavy, while the raw and living food has a lot of energy vibrating inside and give you energy. A seed will sprout raw, cooked a seed no! When unripe fruit seize it continues to mature for weeks. The food cooked on the contrary starts to decompose after a few days.

I think that these reasons are sufficient to explain to most people why we should incorporate more raw food in our diet.

The raw food supply voltage data is alive, it is the true model anti-aging food.

THE BOILED FOOD One of the most important advantages of boiled food is

that these food products are free of all micro-organisms that can enter our body .one of the main advantages of cooked food is the ease and simplicity with which it can be prepared. Boiled foods do not require long cooking time. Among the many important benefits of boiled food, we can not ignore the factor digestibility. The Boiling makes food products such as poultry and meat more digestible. Maintaining the original color and nutritional value of food are the other benefits of baked goods, which can be achieved, while keeping the total time to boiling minim.Also the traditional advantages of boiled food, you should also note that boiled food can be prepared in mass and, therefore, this method of cooking is ideal for cooking large.

The Cooked Food• Consequences if you exceed a modest consumption of cooked food:• The life force of the food is greatly depleted or destroyed.

• The structure of biochemistry and nutritional makeup of the food is altered from its original state. The fiber plant foods is divided into a soft substance, passive and loses its broom-like and magnetic cleansing quality in the intestines.

• • Nutrients (vitamins, minerals, amino acids, etc.) are depleted, destroyed, and altered. The degree of depletion, destruction and alteration is simply a matter of temperature, cooking method, and time.

• • Up to 50% of the protein is coagulated. Much of this is rendered unusable. The high temperatures also create cross-links of proteins. Proteins are implicated in many problems in the body, in addition to being a factor of acceleration of the aging process.

• • The interrelationship of nutrients is altered from its natural synergistic composition.• • The water content of the food is decreased. The natural structure of water is also

changed.• • All the enzymes present in raw foods are destroyed up to 118 gradi.Questi enzymes,

referred to as "food enzymes" are important for optimal digestion. They naturally aid digestion and are activated as soon as you cominciaa eat. Cooking destroys the 100% of these enzymes. The digestion of cooked food usurps valuable metabolic enzymes in order to help digest food. Digestion of cooked food is much more energetically demanding than the digestion of raw food.

• • After a meal cooked, there is a rush of white blood cells to the digestive system, leaving the rest of the body less protected from the immune system.

• • There is a general increase in white blood cells in the blood and a change in the relative proportions of the different blood cells. This phenomenon is called "digestive leukocytosis."

• • The natural population of beneficial intestinal flora becomes dominated by putrefactive bacteria (especially from cooked meat), resulting in dysfunction of the colon, allowing the absorption of toxins from the colon.

•. Cooked starches and fats in particular are a major culprit in constipation and obstruction of the intestines.

• Malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to contain the waste and toxins, the individual cells are not getting enough of the nutrients they need.

• Tendency towards obesity through overeating. Because the cells do not get enough nutrients that are so to speak "always hungry", and then "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in the increase of excess weight.

• From time to time the body experiences detoxification crises (also called purification or healing crisis). This happens when toxins are released or disposed of through the skin into the bloodstream for elimination by the liver, kidneys and other organs. Symptoms may include headache, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhea, etc.

• The body can become so toxic that all types of particles, such as pollen, can cause the crisis detoxification, called "allergy". It is estimated that 80 million Americans suffer from such "allergies."

• The immune system, having to manage the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.

• Some of the waste material builds up in the arteries and clogs them, leading to hypertension, atherosclerosis, arteriosclerosis, stroke, etc. - killing about 50% of Americans.

• The waste, toxins, mutagens and carcinogens that accumulate within cells, as well as the daily onslaught of free radicals in excess may cause some cells to become cancerous - killing about 30% of Americans.

• In general, the natural aging process is accelerated by the food cooked. People who switch to raw food often become biologically and visibly younger.

• Cooking food is plausible as a contributor to cancer. A wide variety of chemicals are formed during baking. Four groups of chemicals that cause tumors in rodents have attracted attention because of mutagenicity, power and concentration:

• Nitrosamines are formed from nitrogen oxides present in the exhaust flames or other forms of combustione.Sorprendentemente little work has been done on the levels of nitrosamines in meat or fish cooked in gas ovens and barbecues, considering their mutagenic and carcinogenic potential .

• heterocyclic amines are formed by heating amino acids or proteins.• polycyclic hydrocarbons are formed by carbonization of meat.• Furfural and similar furans are formed by heating sugars. Grasso

heating generates mutagenic epoxides, hydroperoxides, aldehydes and unsaturated, and can also be important.

THE ROASTED FOOD

Grilling and healthy diet• The heat is able to alter the organic substances present in the dishes.

When you consider that during cooking can reach temperatures close to or even above 1000 degrees is easy to imagine how this alteration is consistent.

• In particular, the attention of nutritionists is paid not only to the important loss of heritage vitamin vegetables but especially to the formation of carcinogenic substances resulting from the burning of the external parts and in particular those fatter. In the scorched-stripes can be found derivatives of anthracene and benzopyrene, both strongly carcinogenic. Just think about it a little kg of grilled meat contains the same amount of benzopyrene found in 600 cigarettes.

• For this reason it is important to thoroughly clean the grid at the start and at the end of its use, grilling hurts and increases the risk of cancer of the colon and rectum. Really lethal, from this point of view, the coupled grid more red meat, especially if you do not have the good sense to avoid the greedy though scorched parts. It 'just the high temperature and the browning of fats and other compounds that generate the toxicity.

THE FAST FOODThe fast food is a type of food source and the main spread in Anglo-Saxon countries, served in local are called "fast food",

quick to prepare and consume. You can meet even fast food vendors that provide similar food and in the same manner. It's a quick meal, a system for the rapid restoration that since the eighties had a wide spread worldwide. The first "shop" of fish and chips was opened in 1860 in England.

This kitchen consists mainly of hamburgers, hot dogs, ribs, french fries, pizzas, sandwiches but also from other foods derived from ethnic cuisines such as fried onion and kebab, and suggests the massive use of different sauces such as mustard, mayonnaise and ketchup.

Fast food is generally characterized by a relatively modest cost, by the uniformity of the service offered and the wide distribution of points of sale.

The model proposed food from fast food involves mainly the younger age groups, but also an increasing proportion of adults who for reasons essentially related to everyday working life, are increasingly used to this type of restaurant.

In Latin countries, traditionally linked to Meticulous preparations and flavors and genuine products, fast food is often considered synonymous with poor diet, either because they consists of meals eaten in a hurry, even in walking or driving, and for the bad quality and variety of ingredients and the abundance of elements fried, fatty, salty and sugary.

The foods normally fall within the fast food, such as burgers, fries, fried chicken, are classified as those high in fat and / or refined sugars and / or low in fiber and as such, especially when consumed frequently or in portions abundant, increase the risk of obesity, which increases the risk of cancer .

High consumption of fast food are predictors of elevated cholesterol levels, an important risk factor for heart attack, stroke and diseases of the cardiovascular system.

The foods offered in fast food, and especially the burgers and french fries, contain high amounts of trans fatty acids, which are associated with increased risk of cardiovascular disease, the reduction in the concentration of HDL cholesterol (the so-called good cholesterol ), increase in low-density lipoproteins, increased triglycerides, balance disorder of prostaglandins and promote insulin resistance, thereby increasing the risk of diabetes.