The Most Effective Cancer Preventing Nutrition

Live foods are raw and uncooked foods, naturally fermented foods such as sauerkraut and miso, and dehydrated foods, in which the food
temperature does not exceed 118°F.

They are foods that have their natural enzymes intact and have not been processed by irradiation, pesticide use, microwave, artificial
additives, GMOs (genetically modified organics), or cooking (heated above 118°F through boiling, baking, frying, broiling, toasting, etc.).

Wholeness of Live Foods

The wholeness of live foods is not only health-producing, but non-reproducible by science, which tends to fragment nutrition. Live foods mean
wholeness. It is the holographic wholeness of the food, the complete energy pattern of the food that brings another quality and power to it.

Cooking, and other forms of processing such as microwaving, irradiation, and genetic engineering, destroy the quality and components of
the food (and we still don’t know the full extent of this destruction).

Cooking is not only risky business, but it significantly diminishes the amount of nutrients, vitamins, minerals, proteins, fats, organic acids, and
other lesser-known phytonutrients such as bioflavonoids, which are key components for activating positive gene expression.

Because the phytonutrients are active in live foods, they play a significant role in gene regulation. A high percentage of phytonutrients are
destroyed when foods are cooked.

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