A presentation from Katia Vispo Coletta

1. 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.

2. 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.

3. 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.

4. 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 minimo.Oltre 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.

5. 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.

6. • •. 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.

7. • • 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.