Da Veganry - Why do we Eat

Why do we Eat?
- Because our body needs the following:
- glucose
- amino acids
- fatty acids
- enzymes
- vitamins and minerals
- water

- toxins?

A RAW ORGANIC CARROT contains
glucose
amino acids
fatty acids
enzymes
vitamins and
minerals
water

DONUT contains
glucose
1/32 amino acids
NO fatty acids, just fats
NO enzymes
NO vitamins and minerals
1/20 water

Also, it has toxins that are not needed by our body

STEAMED BROCCOLI contains
glucose
amino acids
fatty acids
LOSS enzymes if heated at 140°F or above
LOSS 25%-55% of Vitamin C
LOSS 20% of Folate
LOSS 10% of Vitamin A
LESS water

According to University of Warwick study,
GLUCOSINOLATES is the anti-cancer properties of vegetables

BOILING vegetables for 30 minutes, results to
TOTAL LOSS OF GLUCOSINOLATES

STEAMING vegetables for 0–20 min have
NO SIGNIFICANT LOSS OF GLUCOSINOLATES

FRYING vegetables for longer duration and high heat,
forms ACRYLAMIDE
ACRYLAMIDE is carcinogen and neurotoxin
Examples are potato chips and French fries

Remember,
Adam lived for 930 years WITHOUT COOKING HIS FOOD
He lived WITHOUT complicated recipes
Just eating fruits and vegetables in their natural state

And he received ALL the properties of food needed by his body

Sources:
https://www.youtube.com/watch?v=svdF7gPgFJU
http://www.marksdailyapple.com/safe-cooking-temperatures/
http://healthyeating.sfgate.com/carbohydrates-fresh-broccoli-4522.html
https://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/?_r=0
http://www.livestrong.com/article/466029-is-fresh-or-steamed-broccoli-better-for-your-health/
https://www.sciencedaily.com/releases/2007/05/070515102538.htm
http://www.naturalnews.com/025774_acrylamide_food_health.html