Dr. Francis M. Pottenger's nutritional studies have shown that a regular diet of cooked or canned foods causes the development of chronic degenerative diseases and premature mortality. Professor Jackson of the Dept. of Anatomy, University of Minnesota, has shown that rats fed for 135 days on an 80 percent cooked food diet resulted in an increased pancreatic weight of 20 to 30 percent. What this means is that the pancreas is forced to work harder with a cooked food diet. A youth of 18 may pro-duce amylase levels 30 times greater than those of an 85 year old person. Enzymes are what make seeds sprout.
Sprouts are, in fact, one of the richest sources of enzymes.
Other excellent sources are papaya, pineapple and the aspergillus plant. Science cannot duplicate enzymes, because they are the stuff of life itself. Therefore the liver, pancreas, stomach and intestines must come to the rescue and furnish the requisite digestive enzymes to the individual nourished solely on a cooked food diet. This extra activity can be detri-mental to health and longevity because it continually taxes the reserve energy of our organs. Furthermore, cooked food passes through the digestive tract more slowly than raw food, tends to ferment, and throws poisons back into the body.