Raw Foods and Low-Temperature Cooking
all about how you prepare your foods, so ideally you will want to eat them either raw or lightly cooked. Consuming foods in this form ensures that you get the maximum nutritional value from the foods, and the least amount of toxic byproducts. You may not realize that cooking foods, particularly at high tem- peratures, actually creates health-harming compounds in the food, and this is something you definitely want to avoid. Eating foods as close to their natural form as possible is a primary goal with NT. So, whenever possible you should seek out organic raw foods.
This includes raw organic fruits and vegetables, organic raw dairy products like raw milk, raw kefir, and raw yogurt, and organic raw meats and seafood like steak tartar and salmon tartar, all according to your NT, of course.
However, raw dairy products can be very difficult to come by in the United States. If you cannot find a source of raw dairy products, you can substitute organic pasteurized dairy products, if they are agreeable to your body. Meanwhile, some people are opposed to eat-
ing raw meats and seafood. For this reason, it’s acceptable to lightly cook your foods using low-temperature cooking. Low-temperature cooking conserves more of the naturally occur- ring moisture and flavor in the food, plus, the food does not stick to
the cookware. Most importantly, the food will be easier for your body to properly digest, and you will be conserving much more of the nutritional value of the food.