Live Foods


     There is Something Better



     What a tragedy!  We are living in an age when those who can claim, “I have excellent health,” are in the minority.  How many of us, living in a world filled with chronic illnesses, can say, “I have superb health?”

     Health and disease are both dependent largely on the way we eat and live.  Food wrongfully used and prepared is the cause of degenerative diseases.  Most people include, but few fresh, raw, fruits and vegetables to their diets.

     Early records show that man did not cook all his food, but ate a large percentage of it raw.  But today, even though some of us eat what we consider to be a healthy diet, it is a diet that encourages sickness—a diet that contains too many cooked, devitalized foods, and very little living food.

     With each passing generation the ration of eating cooked food has far outweighed the intake of live food.  Consequently, we are now witnessing the terrible results and effects of this practice.  Someone once remarked that it is the few uncooked molecules in the food we eat that has maintained life, such as it is.


     Cooking is defined as the art and science of preparing food for eating by the application of heat.  In these “modern” times, we have prepared meals cooked to perfection, little realizing that these cooked meals are lacking many of essential properties for a completely healthy life.  This includes even fresh foods straight from the garden that have been cooked.  Consequently many are burdened with malnutrition and disease; a serious problem that is world wide.

     Cooking food alters the food as they are yielded up by the fields and orchards.  The application of heat makes all foods less acceptable.  Such food is damaged.

     Professor I.I. Brekhma of the Far East Scientific Center Academy of Sciences of the USSR.  Valadivostock, claims that not only are the nutrients which can be measured chemically, (vitamins, minerals, proteins, etc.), and are important for our health, but that the processing and cooking of foods limits the structural information which contains the health-supporting properties that our bodies need.  He says that fresh foods contain more structural information than cooked or processed foods.  They are, in effect, more biologically active.

     In experiments Brekhma has shown that foods high in structural information enable animals to carry out physical tasks for significantly longer periods than processed or cooked foods low in structural information, even when the foods compared are equal in calories, supplying an organism with the same amount of energy.


     Enzymes are perhaps one of the most important reasons why we need to add more live foods to our diet.  Heating any food above 118 degrees Fahrenheit destroys the enzymes in food.  Water boils at 212 degrees Fahrenheit so it can readily be seen that the application of even a comparatively low heat can destroy these valuable enzymes.

     Millions of enzymes are also found within our digestive system as well as those found in live foods.  These enzymes are spread throughout the entire body, from head to toe, helping to keep us alive and healthy as well as mentally and physically alert.

     Our bodies not only manufacture their own bank of enzymes, but our Creator has supplied all living foods with and abundance of enzymes which is of great value to our over-all health.  But, since cooking destroys a 100 percent of the enzymes in food, our bodies have to rely totally upon their own enzyme banks.  It is now known that the body’s enzyme bank can be spent (used up) and it is believed that this spent bank is partially responsible for the aging process.  Foods devoid of enzymes make up the bulk of most modern-day diets.


     Philip Welsh, D. D. S. wrote in his booklet The 7 Essentials of Health: “during the many years of my dental practice I found the natural diet (live foods) the most effective aid in overcoming all decay of the teeth, disease of the gums, and wounds of the mouth.  In hundreds of cases of wounds due to extraction, there never resulted a single case of re-infection when the patient ate a high live food diet.  Stained teeth, deposits on the teeth and putrid defecations tell the story of internal disease and decay, bidding man to heed his living habits and mend them.  Cooked foods which spoil so easily outside the body when kept at ordinary temperature, spoil much more quickly within the body where the temperature is much higher.”


     The choices we make in diet and life style have everything to do with how we feel and function.  There are habits and foods which produce life and habits and foods which kill.

     If you want life for your body you must start with life in the foods you put in your mouth.  Fresh live foods have the life of the plant still rich in them.

     There is no denying it, live foods build live bodies.  So, if we want the best of health, we would be wise to choose a higher proportion of our diet from those foods which produce it.


·       Adequate Nutrition.  Fresh uncooked fruits and vegetables, when combined properly with some grains (such as whole wheat toast), contain all the nutrients necessary for good health, growth, and proper maintenance of our bodies.  Cooking alters the nutritional properties of foods.

·       Fiber Loss.  Much of the natural fiber is broken down during cooking.  This increase the transit time of food through the gastrointestinal tract.  Increased transit time means greater potential for fermentation or putrefaction.

·       Retains enzymes.  Uncooked foods have all their enzymes.  Temperatures above 120 degrees F. destroy enzymes in natural foods.

·       Energy Benefits.  Less total energy required.  Uncooked fruits and vegetables are easily digested (24-36 hours for total transit time as compared to 40-100 hours for various cooked foods).  This means less wear on the body, and consequently less energy needed for repair or restoration.

·       Poor mastication.  Cooked foods require little chewing and this poor mastication results in decreased saliva and enzyme mixture with the food.  This improperly chewed food is not prepared for further digestion and often requires increased energy expenditure for digestion.  This pattern can eventually lead to enervation and toxemia.

·       Less sleep needed.  With uncooked fruits and vegetables you require less sleep and get a more restful sleep.  Many people have a tendency to feel sleepy after consuming an all cooked meal.  With more uncooked foods there is seldom an after-meal tiredness—even when you have eaten too much.

·       No degenerative diseases.  Uncooked foods neither cause or support degenerative diseases.  Leucocytosis (increased white blood cell count) increases in proportion to the increase of cooked foods in the diet.  Thus the immune system is weakened.

·       Lower heart rate.  With uncooked foods the pulse rate will drop up to 10 beats a minute or more, saving the heart more than 14,000 beats a day!

·       Less body odor.  With uncooked foods you will rarely experience body odor and halitosis (bad breath).  (Garlic and onions, excepted, of course!)

·       Less thirst.  On uncooked foods you require less drinking water because you have not cooked out the natural distilled water present in fresh fruits and vegetables.

·       Cleaner teeth and less tooth damage.  On uncooked foods you will have cleaner teeth.  The collection of tartar on your teeth, commonly accumulated with cooked food, will not form.  Also, on uncooked foods hot substances cannot damage the teeth or stomach and mouth linings.  In fact , the total dental health improves with the increase of uncooked foods in the diet.

·       Weight control-eliminates overeating.  On uncooked foods over eating becomes less of a problem.  Cooked foods are concentrated (one would usually eat three cooked carrots for every raw carrot he would consume).  Uncooked foods provide greater nourishment in smaller quantities.

·       Natural weight control.  Greater quantities of uncooked foods in the diet permit the body to achieve normal weight and maintain it consistently.

·       Clearer Mind.  With uncooked foods, the mind’s capacity for memory, power of concentration and spiritual awareness will be greater.

          It’s not easy switching to a high live food diet, especially after years of eating mostly cooked and processed meals.

     The best and faster way to achieve a 50 to 75 per cent (or higher) live food diet is by starting out with eating all live food at one meal and then a cooked dish along with some live food at the next meal.  For example: at one meal eat just all fruits and at another meal eat a large green salad with a baked potato or a simple vegetable soup.  Remember, though, the more live foods that are consumed and the less cooked food eaten , the better one’s health will be.  Any high live food eater will attest to the fact that a high live food diet results in excellent health and greater energy.

     When eating a generous amount of live food each day one does not have to concern themselves as to whether they are getting enough vitamins or minerals.  A generous amount of live food should include approximately two to four ounces of nuts or seeds every few days.  As well as sprouts, greens vegetables and fruits.  These natural foods will supply adequate protein, vitamins, minerals, enzymes, hormones-and chlorophyll, such as only fresh green plants can supply.

     Whole foods are simply foods which still contain all the nutrients nature has put into them—not less and not more!  Complete, unrefined, neither fortified nor enriched.  The American housewife feeds her family foods which in 90% have been refined.

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

1Corinthians 10:31

Katy Chamberlin