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Cooking food (what basically everyone eats every single day) is dead junk full of weird damaged molecules and toxic byproducts human body was never built to process cleanly.
Cooked food is dead tissue. In terms of function it mostly acts as a calorie bomb and some low bioavailable nutrients, but it’s not even close as effective as raw/fresh food at delivering usable, intact nutrients.
Nutrient bioavailability goes down 70-80%, vitamin C gone, most B vitamins destroyed, fat-soluble ones and amino-acids are degraded.
Proteins unfold into foreign shapes.
Fats turn rancid, oxidize into aldehydes, trans fats.
Sugars and proteins glue together into AGEs that inflame tissues.
Triggers immune activation and low-grade inflammation, cooked food causes cellular stress from all those new weird nutrients and oxidized macronutrients.
How elite eat (or at least have access to):
Food is specifically fresh and high-quality: grass-fed, wild-caught, hunted, young, healthy animals, organic produce, prepared raw or minimally cooked.
It’s ultra-fresh, same-day slaughter, just-harvested.
They have personal access to raw dairy, fresh organs, sashimi-grade fish/meat, or chefs who know how to keep damage low so it can go straight into the body with almost no extra processing (no freezing, no cooking/minimal)
How the general population eats:
Food is random industrial sludge, pasteurized, processed, frozen, long-stored, heavily cooked/reheated.
Food sits in fridges/freezers for days/weeks or gets blasted at high heat, average meal is fried, baked, microwaved, or pressure-cooked to hell.
In daily life food gets microwaved or seared fast which is horrible for health.
Fresh/raw gives your body building blocks that actually match human tissue.
Cooked mostly gives you damaged debris, and then your poor body has to sort, repair, and excrete the mess 24/7 while already dealing with modern toxins.
