The word denature is used often to describe the effects of high temperatures on our food. It is important to understand what that means to grasp the idea of why raw foods are far superior to cooked foods. When food is denatured, it’s natural qualities are changed, it’s usefulness is destroyed and it is unfit to eat. That right there is enough to make you think twice about eating unfit, changed cooked food.
But how is protein affected by heat? Proteins are made up of amino acids, which are the building blocks of living cells and are continually required for cellular growth and repair. When heat is applied by cooking it changes molecular structure destroying some of its original properties (denaturing it). All proteins we eat must be broken down into single, individual amino acids before they can be used by the body. However, high temperatures cause the amino acids to fuse together or coagulate and are prevented from being fully broken down by the body. As a result, it becomes harder to digest and toxic to us. Further, cellular healing, reproduction and regeneration become difficult, even impossible.
The body treats these partially broken down proteins as foreign invaders to be attacked and tries to eliminate them. The kidneys cannot easily pass these substances and thus they begin to build up, causing distress that leads to kidney stones and even kidney failure. These undigested proteins in the long run can create many problems such as allergies, arthritis, even autoimmune disorders.