Importance of food being raw...

[Guest guest]

Hi,

I've read throughout most of the Weston A. Price and Real Milk

websites and am somewhat confused by some aspects of the staff's

diets...

On the Real Milk site, it explains how absolutely terrible any heat

is to the components of milk. Pasteurization is relatively low heat

and for a very short time compared to the way almost any other animal

product is cooked. Yet, we all know that merely pasteurization turns

a superb, health-giving food into one which actually destroys

health. I read on the Weston Price site about the importance of

enzymes and even bacteria, and this combined with what I stated above

confuses me when I read what the staff of the websites consume.

It appears that not only is cooking foods, including any animal

products, NOT avoided, but extra time and effort is taken into fully

cooking all foods. Then, it appears some raw sauerkraut and a

fermented beverage is taken as magic to make the cooking safe.

According to what I've read in on the site and in Nourishing

Traditions, unhomogenized, pasteurized milk should be absolutely

perfect food if eaten with some sauerkraut or a cup of kombucha...

but I know no one here would advise this, correct? We know that

eating raw is more than just taking enzymes into consideration.

Why, if cooking foods takes extra time, destroys and alters the

components of the food, and makes animal products more difficult to

digest, should one be avoiding them raw? If we accept that foods

should be consumed to nourish our bodies and not satisfy our

addictions, should we not simply eat all animal products raw? (I

emphasized animal products because I know lightly cooking vegetables

makes them easier to digest and to assimilate the nutrients.)

I am not meaning to insult anyone, it just seems that the staff

contradicts themselves.

Blake