Summation

Cooked and processed foods are certainly able to sustain life in humans. However, unless the genetic inheritance of the person is exceptionally good, a diet high in cooked and processed foods can lead to a slow but progressive degeneration of cells and tissues which encourages early aging and the development of degenerative diseases. A living-foods diet will not make you fat and it encourages your body to reach its ideal weight.
Cooking foods can result in a 70 to 80 percent loss of vitamins, approximately a 50 percent loss of protein and a total loss of enzymes. An enzyme-deficient diet may be responsible for reduction in brain weight and size, unfavorable enlargement of the pancreas, wasting of the precursors of metabolic enzymes, and many degenerative trends.
When heated, essential fats can produce free radicals. Trans fats block cell respiration and are linked to cell damage and disease. New research reveals that cooked starchy foods like chips, corn products, potatoes and bread produce a highly carcinogenic chemical called acrylamide, known to cause cancer in laboratory animals. The higher the heat, the more acrylamide is formed.
It is now proven that we do not need to consume animals or their milk or eggs, and that these foods can actually cause ill heath if eaten in excess or prepared by certain methods. A diet based on a good variety of whole, uncooked, unprocessed plant foods will supply all the nutrition we need. Eating living, chemical-free plant foods encourages optimal health because of the increased antioxidant, vitamin and nutrient profile which helps to eliminate free radicals and the damage that they cause. A living foods diet also decreases the burden of dealing with toxic chemicals that cause free radical damage.
Proper nutrition is not the only health inducing factor; lifestyle, environment, and thought processes all play major rolls in the quest for optimum health.