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• Modern food processing, canning, and cooking destroys enzymes vital to digestion and body needs. When food is heated to 106o F., some of these enzymes are damaged; many are destroyed when 120o F. is reached. Try to keep foods, which have been subjected to heat, to below 25% of the diet. Too much cooked foods throw an extra burden on the pancreas. It must try to produce additional enzymes to detoxify that cooked food, which tries to produce a normal output of the same enzymes used throughout the body to destroy cancer cells.

• When you do cook, measure the water and keep track of the time needed to cook the food-so that you will know exactly when to turn off the fire, and there is only a very small amount of water remaining in the pot. Then be sure and drink that water.

• It has been reported that cancer which has been controlled, starts returning if over 25% of the food is cooked and processed. This is probably due to the extra demand on the pancreas to replace enzymes destroyed by heat. This paragraph is worth remembering later on.

• Cook all sprouts slightly to eliminate a certain enzyme. But do not heat alfalfa sprouts; eat them raw.

This page was last modified on 2 December 2010, at 22:52.

URL: http://naturalencyclopedia.com/Cancer_Prevention_-_Cooking

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