Cooked foods (the higher the temperature and the longer the
duration, the worse it is) cause carcinogenic mutagenic compounds
to be formed. In addition, proteins become denatured into toxic
forms, oils and fats have their biochemical structures irreversibly
altered and begin storing (all kinds of environmental and
industrial) toxins in the body, instead of cleansing and removing
toxins, as was the original function (in the raw state).
On a nutritional and toxicology level, accumulation of toxins due
to years of cooked foods results in the body's desperate response
as cancer.
On a genetic level, tumor suppressor genes can shut off and
proto-oncogenes get activated into oncogenes. Cell division becomes
uncontrolled and cancer results.
The solution for preventing cancer - change one's diet to a 100%
raw diet, as described by Aajonus Vonderplanitz. In practice, in
Singapore, this is awfully difficult, so just cut down on cooked
and fried foods as much as you can, and replace your diet with raw
vegetables (eg. raw avocadoes, raw celeries, raw coconuts, etc) and
meat (eg. sashimi, raw eggs) as much as possible.
If you know someone who already has cancer, and are not responding
well to standard medical treatments of radiation therapy and
chemotherapy, check out alternative therapies for treating cancer
described on my webpage here.
