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  3. Should We Eat Living Foods or Dead Foods? Why should this

Should We Eat Living Foods or Dead Foods? Why should this

游客2024-02-28  17
问题                   Should We Eat Living Foods or Dead Foods?
    Why should this question arise?
    Because the peoples of America and the world suffer grievously from widespread disease. Recent research has revealed that the quality of nutrients we put into our bodies determines the quality of our lives. We are all aware that engines perform well or poorly, depending upon the quality of the fuel used. Few of us realize that food quality directly determines our physical and mental performance abilities.
    I frequently receive phone calls and letters that go like this: Is it okay to eat corn? Potatoes? Bread? Prepared cereals? Beans? Tofu? And many other substances which must be cooked in order to be eaten.
    What questioners really meant was why these foods aren’t okay? I must then tell them of the many evils and curses that result from the eating of foods that have been heat deranged(扰乱). I tell them: "If you can’t relish(享受) it in the fresh raw state, you shouldn’t be eating it at all. " To save myself a lot of letters and communications, I will, in this article, spell out many of the salient reasons why "dead" foods should never enter the human mouth.
    The First thing I do with writers and callers is present the benefits of the living food enormous diet. For instance I might say: Living food eaters have more energy and stamina.
    Then I get the inevitable "why" which is a way of saying "prove it." I proceed to heighten their curiosity with further statements like:
    Those who live on living foods are better rested and better slept in less time.
    Those who eat most living foods are more alert, think clearer, sharper and more logically.
    Those who undertake the eating of live foods, especially in conjunction with an exercise regime(生活方式), experience drastic weight loss. This is great for those people who need to lose weight.
    Those who rely upon living foods become more active and precise in their motions and actions as well as their thoughts. Hence they perform much better and with more competence.
    Living food eaters are less subject to stresses and nervous tensions than conventional eaters. Moreover, if an exercise regime of 15 to 30 minutes a day is followed, they are even less subject to stress.
    Living food eaters become virtually sickness-free!
    Of course a great deal of skepticism is often expressed  after all, they need dispensation(特赦)  as well as justification for their love affairs with pizza, bread, potatoes and so on. They may even tell me that this is all just anecdotal, that is, just like old wives tales. I then tell them: "Why not try it yourself and experience the wonderful results. Then you can tell your own experiences anecdotally just as you are now anecdotally expressing your skepticism." Then I proceed to start putting the clinchers(关键性的话) on my case as follows:
    In nature all animals eat living foods as yielded up by nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments.
    Only humans regularly and .consistently suffer premature death. Natural death in humans is so rare that it isn’t even listed as a cause of death in our almanacs or statistics.
    Then the question often arises: "What’s so terrible about cooking foods? Everybody does it."
    To which I respond: "Just about everybody has cavities, poor eyesight that requires glasses, colds and other sicknesses, don’t they?" Then I answer further with some statements and citations that are obviously true:
    Cooking is a process of food destruction from the moment heat is applied to the foodstuff.
    Long before dry ashes result, food values are totally destroyed. If you put your hand for just a moment into boiling water, or on a hot stove, that should forever persuade you just how destructive temperatures for perhaps half an hour or more are! What was living substance becomes totally dead very rapidly with exposure to heat!
    Proteins are completely devoid of nutritive values at temperatures commonly applied in cooking. Worse yet...
    Cooking renders foods toxic! The toxicity of the deranged debris of cooking is confirmed by the doubling and tripling of the white blood cells after the eating of a cooked food meal. The white blood cells are a first line of defense and are, collectively, popularly called "the immune system."
    As confirmed by hundred of researches cited in the prestigious National Academy of Science’s National Research Council’s book, "Diet, Nutrition and Cancer,’ all cooking quickly generates carcinogens(诱癌物质) in foods. When you eat cooked proteins and fats you are eating numerous carcinogenic products caused by cooking.　Vitamins are rather quickly destroyed by cooking.
    Minerals quickly lose their organic context and are returned to their native state as they occur in soil, sea water, rocks, metals and so on. Over 90% of Americans have plaque in their arteries! Worse yet, inorganic minerals are highly toxic.
    Cooked foods not only take longer to digest but often prove to be indigestible as in the case of heated proteins. Cooked foods quickly putrefy (腐烂) in the intestinal (肠内的) tract while living foods are almost totally absorbed before they’re oxidized enough for yeast and bacterial ferments (发酵) and putrefaction.
    This evidenced by the fact that the average conventional eater has about two pounds of intestinal bacteria whereas living food eaters have only a few ounces. About 20% of the feces of cooked food eaters are dead bacteria whereas living food eaters give off only a fraction of dead bacteria.
    If you cook a potato and put it on the counter alongside a raw one, the raw potato will last for weeks and even sprout whereas the cooked potato will ferment in one or two days. This gives you some idea about what happens to cooked foods in the intestinal tract where fermentation and putrefaction that may take place in a day or two in the open occurs in an hour or two in the intestinal tract. Again, indigestion is an indication that fermentation and/or putrefaction is taking place.
    Thus you can see that dead foods make dull, diseased and sooner dead people. You don’t have to take my word for in Get yourself some guinea pigs, white mice or white rats. What humans take years to exhibit, they manifest within weeks. Feed a control group their regular diet in a raw condition. Feed the other control group the same foods but cooked!
    Better yet, you Can go on a raw food or living foods diet and see the wonderful results enumerated herein for yourself! Of course you may have to go through discomforts when the body, with better foods, begins purifying itself.
    I think this rather nicely sums up the most salient reasons why you should shun (回避) cooked foods--why you should, if you treasure health and happiness, eat only living foods! [br] According to the author, living food eaters are more subject to stresses and nervous tensions than conventional eaters.
选项 A、Y
B、N
C、NG
答案 B
解析 在文章的“Why should this question arise?”一段中指出“Living food eaters are less subject to stresses and nervous tensions than conventional eaters”：“与传统食者相比，生食食者较少屈服于压力和神经的紧张”。故答案为No。
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