Fructose

It turns out that the cooking and the smoke are the leading carcinogenic compounds. In Japan
where Shabu Shabu (cooking only in boiled water) was found to limit disease. Stir fry cooking or
just simple minimal cooking was shown to also decrease degenerative disease. The heat and smoke
make carcinogenic toxins. The diseases of parasites, injury, and infections need to be controlled
to limit disease in general. But cooking destroys nutrients, and makes carcinogens. Dextrose sugar
weakens the immune system. And this is the start of degenerative disease.
Since animals have the amino acids locked in their proteins, we can get the amino acids by eating
animal flesh. But our digestive system needs to digest the protein to get the amino acids. This is
difficult as we age or are under stress.
We grow the most during our first year of life when we double or more our weight and height.
Mother’s milk is the perfect food, and it is only 2% protein. A gorilla has an identical digestive
system to us, he is 600 lbs and can throw a car. His diet is 2% protein. The massive cow, horse,
elephant have diets 2% protein. We do not need large amounts of protein. We need amino acids.
We can get all the amino acids from bean sprouts. And if someone craves meat, a handful of bean
sprouts will usually satisfy them in about 15 min. But culturally our taste buds like heated cooked
dead animal flesh. The protein rush and heated fats are tasty. Thus carnivores crave meat. And
humans have evolved to be omnivores.
The major dangers of meat are processed chemicals, carcinogens from cooking, excess bad fats
and cholesterol. Putrefaction of red meat in the colon makes it more dangerous. Our digestive
system is not designed to take in large quantities of meat. When we improperly combine foods
and disobey the rules of the stomach we make everything worse. So eat meat at your caution. The
less cooking the better, the less meat the better, the less chemicals the better.
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