Cooked food causes adverse bodily reaction?
So, I just watched the documentary "Food Matters" and it was stated (based upon experimentation) that cooked food is seen by the body to be toxic and that the body deploys a white cell reaction. It was further found that if at least 51% of a meal was 'raw', that the body would not have this negative reaction to food and thus would not strain our already overworked immune systems. It has to do with the foods enzymes being destroyed during the cooking process. My questions are: is this accurate? should we be eating more raw foods? and if so, we should really change how we do business in the kitchen. It seems like most of the recipes on this site at least use healthy ingredients, but if cooking turns them into toxins we're not doing much good. Your thoughts Mark??