You are wrong man... You need a hell lot of protein to build lean muscle. Most plants proteins have inferior amino profile than meat or eggs.
They are not even close. I used to eat 2 chickens a day, before I switched to vegan body building, and my results were far superiour when I consumed meat.
It is possible to build muscle with plants, but you have to know your stuff really well and combine them with each other, or add specific amino acids to achieve an optimal amino profile.
Actually cooking enhance the quality and digestibilty of the protein. Also if you eat a lot of stuff raw you will produce a hell lot of gas. Most plants contain anti-nutritional factors when consumed raw.
Ideally you need to combine raw and cooked food.
Consuming raw food definitely has its advantages, but the main advantage in eating raw food is that it promotes the growth of the healthy bacteria in your inestines, and it supplies the enzymes.
That's why I eat a lot of fermented foods like tempeh, natto, yoghurt, kvas, etc.
Just because it is not a walk in the park to eat enough raw food, to build a large sum of muscle, probably does not justify that my point has absolutely no merit. Chimps might be munching on bananas ALL day for a reason, they have ridiculous amounts of muscle.
Did you know we are the only animals who drink the milk of other animals? One more question, where is the soy milk tit?
Are you implying fire may be beneficial to man-kind for reasons more than the natural recycling of rainforest, for instance? Chimpanzee's nor did human beings prior to some thousand years cooked their food before eating it. Can you elaborate how Chimpanzee's are constituents of muscle? Remember guys, keep that soldering iron tip "tinned" at all times or it might oxidize faster from the heat...
"A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules.
Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. The recent introduction of dairy products and grains has equally brought new chemical substances such as new proteins into the dietary spectrum of humans within a very short period of time.
The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance that loses its broom-like and magnetic cleansing quality in the intestines.
Nutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process.
The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation that is a factor in heart problems.
The water content of the food is decreased. The natural structure of the water is also changed to something far less than optimal.
Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and many free radicals are generated in cooked fats and proteins in particular.
Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. They have even been named "new chemical composites".
Unusable waste material is created, which has a cumulative congesting and clogging effect on your body and is a burden to the natural eliminative processes of your body.
All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes.
Eating enzyme-dead food places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
Putrefactive bacteria, particularly from cooked meat, dominate the natural population of beneficial intestinal flora resulting in dysfunction in your intestine, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbiosis, or intestinal toxemia.
A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance that is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines."
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