If overt fat is eaten, it’s best to do so at the end of the day so energy is not diverted from exercise or mental tasks to digestion.
—The 80/10/10 Diet
On cooking carbs
“We must heat starchy carbohydrates to them, thus facilitating their breakdown into glucose. Unfortunately, heating caramelises these complex carbohydrate foods, fusing their molecules into a sticky like goo. (Dextrin and starch are the two principal vegetable-based adhesives, commonly used as glue for corrugated packaging and wallpaper.) The body can realize only perhaps 70% of the energy potential of cooked starchy foods.
This melting of sugar molecules occurs in carbohydrate-based foods subjected to cooking temperatures whether or causes them to produce an extremely high glycemic response in the body. Blood-sugar levels predictably spike after we eat cooked carbohydrate foods, especially grains that have had their fiber refined out of them. Heat the carbohydrates further and they will char, or blacken, as happens to burnt toast. This blackened carbohydrate is toxic, a known carcinogen.
The digestion of cooked complex carbohydrates is typically impaired by the fatty and sugary foods with which they are consumed, leading to fermentation. The byproducts of fermentation are gas, alcohol, and acetic acid. Alcohol is a protoplasmic poison that kills every cell with which it comes into contact. Acetic acid in its pure form is a known poison. When diluted with parts water, it is called vinegar. The acetic acid in vinegar is still toxic, regardless of dilution. “
[80-10-10 by Douglas Graham]
on cooked food
In terms of human evolutionary history, years is an extremely short period of time, not nearly enough for our digestive physiology to have adapted to the kind of wholesale degradation that cooking causes to our food. Physiologists suggest that it generally takes 50,000 to 500,000 years or longer for evolutionary change to occur. Even then, however, we could not adapt in a healthful fashion to the nutritional losses or the toxins created by cooking food.
Studies have shown that our immunes system often reacts to the introduction of cooked food to the bloodstream the same way it does to foreign pathogens such as bacteria, viruses, and fungi: The body literally attacks the food, sending an army of white blood cells to do the job. This phenomenon, which has been linked with the eventual development of AIDS, does not occur when we eat raw foods.
[80-10-10 by Douglas Graham]
The American Diabetes Association says, “Therefore, the use of added fructose as a sweetening agent is not recommended; however, there is no reason to recommend that people with diabetes avoid naturally occurring fructose in fruits, vegetables, and other
￼Fat, Not Fruit, Causes Problems
The raw-food movement is renowned for its use of great quantities of nuts, seeds, avocados, olives, flax and olive oil, coconuts, and other high-fat foods. On a high-fat diet, whether cooked or raw, people experience nutritional defi- ciencies, plummeting energy, hormone imbalances, intense cravings, and mood swings ￼ everything goes haywire, not the least of which is blood sugar.
Sugar’s ￼ Journey Through the Body
To be used as fuel for our cells, the sugars we eat travel a three-stage journey through our
• Stage ￼ Sugars start out in the digestive tract when we eat them.
• Stage ￼ They pass through the intestinal wall, into the bloodstream.
• Stage 3: They then move smoothly and easily out of the bloodstream
and into our cells. This occurs rapidly, often in minutes.
When we eat a high-fat diet, the sugar gets trapped in stage 2, and the body works overtime, sometimes to the point of exhaustion and disease, in an effort to move the sugar out of the ￼ Meanwhile, the sugar backs up in the blood, creating sustained, elevated blood sugar that wreaks havoc on the body in the form of Candida, fatigue, diabetes, etc.
Unfortunately, our ability to digest nuts and raw, dehydrated, or ￼ rather poor. Ranging from about to 90% fat, nuts and seeds are best eaten infrequently and in very small amounts. Even then, their breakdown into fatty acids, amino acids, and glucose requires a drawn-out process that takes hours. Fats may lie in the small intestine for several hours before the gallbladder secretes bile with which to emulsify (break down and liquefy) them.
In contrast, high-fat fruits like avocados, ￼ akees, breadfruit, and olives are rich in easily digestible fats (when ripe). These fruits range in fat content from 30% of calories (durian) to 77% (avocado). Coconut meat, also high in fat (ranging perhaps 20 to 80%, depending on maturity), is easily digested in the jelly-like state but almost impossible to digest when matured and hardened.
Leafy greens and other vegetables, when eaten raw and fresh, contain a small amount of fatty acids in an easily usable state. However, some (primarily the cruciferous vegetables) contain unwanted toxic sulfur compounds. We derive our best predigested fats adequate to meet our fatty- acid needs from fruits and tender leaves.