Main Article Content
Over many millennia, the human diet has been altered from a raw (Living Foods) plant-based (plus meat) diet to a diet not only processed but cooked. We are the only animal that not only eats products fully separated from the original source, but also applies heat. This presentation examines the toxic impact heat inflicts upon our food from both an observational and fully science based perspective. I intend to provide the most important foundation for maintenance and restoration of health through the quality of the food we ingest based on heat exposure.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).