Dariusz ROZYCKI <[log in to unmask]>
>How and why might the effects of cooked foods be more pronounced on
>raw-fooders as opposed to people who eat cooked regularly?

Tom:
Explanations include:

* you have habituated yourself to raw, hence cooked is unusual. People who
are habituated to cooked, will react negatively to some raw foods (e.g.,
they eat papaya and get diarrhea). The process for raw fooders is analogous.

* you have detoxed some, and the cooked food you ate was not "clean" - i.e., it
was salted, poor combinations, over-cooked, canned, heavily processed, greasy,
etc. Your system may have reacted to the "bad stuff" in the cooked dish,
rather than to the boiled vegetables.  Steamed veggies, boiled/steamed grains,
(simple, "clean", plain cooked food) in most cases will cause little, if any,
reaction  when eaten. There is a post of mine in the archives, which discusses
which cooked foods are appropriate or "clean". It was posted some months ago;
I don't remember the exact date - maybe April?

* maybe you overate the cooked, because of its stronger flavor?

Dariusz ROZYCKI <[log in to unmask]>
>Do cooked foods somehow become even more of a poison to raw-fooders with time?

Tom:
Most cooked foods are NOT poisonous, if one uses an honest definition of the
word 'poison'. That said, many cooked foods are not good for you, and it is
good to eat as much raw as works for you. By the way, some raw foods are
poisonous, by any definition of the word: raw kidney beans, raw rhubarb are
toxic. Those who promote mindless slogans like 'cooked food is poison' are
promoting fear (a negative emotion), and doing more harm than good - in my
opinion.

Also, over time you tend to detox more, and to get more habituated to raw,
hence a stronger reaction when you switch gears and try cooked - especially
if it is not "clean" cooked food.

Regards,
Tom Billings
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