This essay sheds light on the dangers of cooking food, elucidates why you should not cook food, and reveals how cooking food degrades the nutritional value of food. Moreover, the multitude of simple to prepare and palatable healthy food recipes for longevity are demystified and the slew of deadly disease causing foods that you should always desist from ever considering devouring are revealed in this essay. Furthermore, how to substantially mitigate risks for succumbing to contracting lethal chronic diseases by embracing a salubrious, wholesome, heart healthy, brain healthy, kidney healthy, anticancer, antidiabetic, nutrient dense, alkaline, antioxidant rich, anti-inflammatory, raw fruitarian diet is expounded upon in this essay. While cooking food products may seem inconsequential, it is ill-advised to cook foods that are subsumed under a nutrient dense, antioxidant rich, anti-inflammatory, alkaline, raw fruitarian diet. In other words, you should desist from cooking nutrient dense, antioxidant rich, anti-inflammatory, alkaline fruits and vegetables since you would not only be debasing their nutritional value by cooking them, but would also be decimating their plant enzymes in the cooking process. By decimating the plant enzymes of nutrient dense, antioxidant rich, anti-inflammatory, alkaline fruits and vegetables in the cooking process, you are doing than just bastardizing the meal. When consuming "foods with denatured enzymes" (Bell, 2017), you are causing your body to secrete the enzymes necessary to be able to break down the food so that it can subsequently digest the meal. If the body is required to churn out its own enzymes to be able to break down "foods with denatured enzymes" (Bell, 2017) then this may render the digestive process all the more strenuous for body to handle. Unbeknownst to most people, cooking food not only eliminates its enzymes, but also degrades its nutritional value. It other words, foods loses "water-soluble vitamins" (Bell, 2017) and other nutrients amid the cooking process. "Some nutrients are easily deactivated or can leach out of food during the cooking process. Water-soluble vitamins, such as vitamin C and the B vitamins, are particularly susceptible to being lost during cooking. In fact, boiling vegetables may reduce the content of water-soluble vitamins by as much as 50-60%. Some minerals and vitamin A are also lost during cooking, although to a lesser extent. Boiling results in the greatest loss of nutrients" (Bell, 2017). Debasing the nutritional content of food can render it all the more nutrient diluted and will therefore require you to consume greater quantities of food to be able to satisfy your nutritional needs. Cooking food bastardizes nutrient dense, antioxidant rich, anti-inflammatory, alkaline fruits and vegetables and causes produce to become devoid of most of its innate "water-soluble vitamin" (Bell, 2017) content. The dangers of cooking food encompasses eliciting carcinogenic compounds in food. In other words, "grilling food on an open flame creates Polycyclic aromatic hydrocarbons (PAHs)" ("Does cooking food," n.d.) in the food. "The incomplete combustion of organic matter creates polycyclic aromatic hydrocarbons" ("Does cooking food," n.d.) in the food. The consumption of "Polycyclic aromatic hydrocarbons" ("Does cooking food," n.d.) has adverse effects such as causing ("Does cooking food," n.d.) "gastrointestinal, lung, skin, and bladder cancers" ("Does cooking food," n.d.). The consumption of ("Does cooking food," n.d.) "processed food, smoked food, and cured food can lead to higher Polycyclic aromatic hydrocarbons exposure. Grilling on an open flame can also lead to a higher Polycyclic aromatic hydrocarbons exposure" ("Does cooking food"). Foods that are laced with "polycyclic aromatic hydrocarbons" ("Does cooking food") should be outright avoided. "Polycyclic aromatic hydrocarbons" ("Does cooking food") are carcinogenic compounds that can adversely impact your health.