If It Turns Brown, It’ll Take You Down

Announcing the Pre-Launch Sale of “Think and Go Raw” Ver 3

How to Go Raw and STAY Raw With Pleasure Instead of Cravings

http://1.rogerhaeske.com/thinkandgoraw-ver3/
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“If It Turns Brown, It’ll Take You Down, Make You Frown and Turn You Into a Clown”

Aloha Roger

Did you know that the browning process when you cook foods actually produces something that ages you?

In fact, this substance can damage any cell in the body and leads to all sorts of diseases including diabetes, heart and kidney disease, but also dementia, Alzheimer’s disease, stroke, arthritis, osteoporosis, skin aging, poor wound healing, and periodontal disease.

The browning is what makes cooked foods taste good and is also highly damaging to your body.

Oddly enough (since it ages you) it’s called AGE or Advanced Glycation Endproducts.

And yes excessive AGE consumption has been proven in studies to speed up the aging process.

AGEs are OXIDANTS or the opposite of anti-oxidants of which are abundant in raw foods. In fact, the people with the highest antioxidants levels tested are always raw foodists not antioxidant pill poppers.

And while doing the research I was shocked to find that AGEs are even high in raw cashews. Actually these are not truly raw cashews that are hand picked but what are called raw cashews because they haven’t been roasted. In truth they are heated to get the cashews out of their toxic shells. That of course dramatically increases the AGE count.

Turns out that AGEs are in all foods but super high in foods that are cooked with dry heat methods like baking, broiling, roasting, frying, grilling etc.

And also AGEs are highest in foods that are high in protein and or high in fat.

The foods that are lowest are surprise, surprise…

…raw fruits and vegetables.

So even raw nuts are loaded with AGEs though the AGE numbers tend to double once they are roasted or cooked.

Just another reason pointing to the importance of a low fat diet.

And even more so of a low fat Raw Food Diet.

I also found out that AGEs are considered a cause of cataracts. And that makes total sense because my friend who got the cataracts would eat these meals of ridiculously high fat intake. And yes I warned him repeatedly about the dangers of a high fat diet. Even if it the fat in the meal itself was raw.

I think his meals were usually consisting of raw almonds, plus soy milk, raisins and other added stuff.

Plus he used to add gobs of oil to his vegetable meals and think nothing of it.

He did it largely to “feel full” for hours.

But was it worth the cataracts?

I’m sure at the time he never once thought he’d get cataracts. Stuff like that is hard to predict.

But he knew the benefits of the Raw Food Diet and the dangers of eating cooked food but just ignored it.

AGEs are even produced in the body but it’s the continual over consumption of AGEs which the body cannot handle.

It has been proven that by removing AGEs animals lived longer (same improvement as doing caloric restriction) and in short trials humans showed improved health markers like lower inflammation and oxidative stress.

There’s no question that lowering AGE intake will make you healthier.

Interestingly by cooking with dry heat methods you can increase the AGE levels of foods by an astonishing 10 to 100 times.

Below is more on the dangers of AGEs.

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The May 2003 edition of Life Extension magazine discusses AGEs, referring to a new study published in the Proceedings of the National Academy of Sciences. Eating food cooked at high temperatures was proven to cause the formation of AGEs, which accelerate aging. AGEs also stimulate the body to produce chronic inflammation, which leads to devastating, even lethal, effects directly involved with these diseases: diabetes, cancer, atherosclerosis, congestive heart failure, aortic valve stenosis, Alzheimer’s and kidney impairment.

The article declares, “Cooking and aging have similar biological properties. The process that turns a broiled chicken brown illustrates what happens to our body’s proteins as we age. As the proteins react with sugars, they turn brown and lose elasticity; they cross-link to form insoluble masses that generate free radicals (which contribute to aging). The resulting AGEs accumulate in our collagen, skin, cornea of the eye, brain, nervous system, vital organs and arteries as we age. Normal aging can also be regarded as a slow cooking process.”

Schenck, Susan; BidWell, Victoria (2009-02-28). The Live Food Factor (Kindle Locations 4621-4629). Awakenings Publications. Kindle Edition.
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So if you want to look and feel years younger you’ve got to do two things.

1. Stop injesting foods that are high in AGEs

2. Eat foods that are loaded in antioxidants as antioxidants will neutralize AGEs which are oxidants.

This is yet another reason I stay so energetic and young looking (with soft smooth skin) even though I’m 48 years old.

Let’s stop playing around.

If you want to have the best life possible then eating raw has got to be in your immediate plans.

And right now you can get in on my Pre-Launch / Re-Launch of Think and Go Raw Version 3 on the cheap…

I’m in the process of editing the book and so I figured I’d give you pre-launch pricing to motivate me to finish the editing rapidly.

But as I add edits the price will go up each time until it reaches the new normal price. (And yes anyone who buys now will of course get the fully updated version when it is completed.)

Plus you’re gonna get my secrit and never fail weapon that stops cooked food cravings instantly.

This my hearty, savory, satisfying and no overt fat raw food lunch or dinner recipe that obliterates cooked food cravings INSTANTLY!

Plus it’s super easy to make in five minutes with a Vitamix or other high power blender.

Hint: It’s NOT a banana date smoothie… and it’s not made with fruit…

http://1.rogerhaeske.com/thinkandgoraw-ver3/

Your Radiant Health, Fitness and Infinite Potential Coach,

Roger Haeske
The 48-Year Old Teanajer
Your Raw Food Diet Mentor

Sources:

http://theage-lessway.com/about-ages/what-are-ages/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3704564/


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