It is true that people are living longer and constant, quick access to medical care has meant that many older people have been able to avoid or reduce some age-related decline, but that does not remotely mean that they are immune to the toxins from cooked foods, they just have access to better medical technology. Also, since heat-created toxins are related to age-related decline, there is the appalling prospect of many people suffering from dementia or crippling arthritis etc. but living on for ever more decades. Plus, for all we know, consumption of raw foods might well lead to people living to 140+ - one of the most common things I hear from long-term, middle-aged, raw-animal-foodists is that they look c. 10 years younger than their cooked-food-eating contemporaries - not surprising when one finds studies online which cite how AGEs/advanced glycation end products, as found in cooked foods, progressively damage collagen in the skin and cause more wrinkles to appear etc.

The issues re excess carbs/oxidised PUFAs etc. are red herrings, really, since pubmed etc. studies have shown that the various heat-created toxins(AGEs, specifically) directly led to patients' diabetes or renal failure, and their conditions improved as soon as their levels of heat-created toxins in their bodies were reduced. Plus, cooked foods are, ironically, notorious for leading to weight-gain, and the anti-PUFA studies are small in nulber by comparison and inconclusive, whereas there are a multitude of studies now which link consumption of  cooked saturated fats to increased mortality etc., for some very good reasons, since AGEs are formed in much higher amounts within cooked animal foods than in other cooked foods etc.

Lastly, it is possible to reduce some of the effects of cooking without having to eat raw meats:- one can boil one's meats in water, thus reducing toxin-levels, one can add turmeric, one can cook at lower temperatures  etc.

Geoff