The Relationship of Food to Disease Brought Out by Hippocrates

And this I know, moreover, that to the human body it makes a great difference whether the bread be fine or coarse; of wheat with or without the hull, whether mixed with much or little water, strongly wrought or scarcely at all, baked or raw—and a multitude of similar differences; and so, in like manner, with the cake (maza); the powers of each, too, are great, and the one nowise like the other. Whoever pays no attention to these things, or, paying attention, does not comprehend them, how can he understand the diseases which befall a man?

Hippocrates, On Ancient Medicine, vs. 14.

(Hippocrates, The Genuine Works of Hippocrates, 2 vols., trans. Francis Adams, London: Printed for the Sydenham Society, 1849, vol. 1, p. 169-170.)

Protein, Especially that of Milk, and Cancer Growth

In fact, dietary protein proved to be so powerful in its effect that we could turn on and turn off cancer growth simply by changing the level consumed.

[...]

[...] What protein consistently and strongly promoted cancer? Casein, which makes up 87% of cow's milk protein, promoted all stages of the cancer process. What type of protein did not promote cancer, even at high levels of intake? The safe proteins were from plants, including wheat and soy.

Campbell, T. Colin & Campbell, Thomas M., The China Study, Dallas, Texas: BenBella, 2006, p. 6.

Cancer and Protein Intake

At that time, a research paper from India surfaced in an obscure medical journal [Madhavan TV, and Gopalan C. "The effect of dietary protein on carcinogenesis of aflatoxin." Arch. Path. 85 (1968): 133-137.]. It was an experiment involving liver cancer and protein consumption in two groups of laboratory rats. One group was given AF [aflatoxin, a carcinogen] and then fed diets containing 20% protein. The second group was given the same level of AF and then fed diets containing only 5% protein. Every single rat fed 20% protein got liver cancer or its precursor lesions, but not a single animal fed a 5% protein diet got liver cancer or its precursor lesions.

Campbell, T. Colin and Thomas M. Campbell II, The China Study, Dallas, Texas: BenBella, 2006, pp. 36-37.

The Need to Chew

Chewing tough food (whole-grain bread, raw fruit and vegetables, nuts, etc.) is an ideal massage for our gums and enhances the resistance and elasticity of gingival tissues, thus preventing pyorrhea (inflammation of the sockets of the teeth) and paradontosis (inflammation of the gums).
If we do not use our teeth for what they were intended, they may well fall out prematurely and decay.
Both soft food that does not require chewing and sweets weaken the gums and the teeth.
Chewing cleans the teeth and corrects their position, activates the blood flow inside the tooth from the root and preserves it.

Schneider, Ernst, Healthy by Nature, 2 vols., Madrid, Spain: Editorial Safeliz, 2008, vol. 1, p. 200.

Raw Food: When Should we Eat it?

When we have a regular meal consisting  of a soup or broth course, meat, boiled potatoes with vegetables, or even a breakfast that includes a cup of coffee or cocoa with milk, bread and butter or marmalade; the amount of leukocytes (white blood cells) increases, from the normal value of 6,000-8,000 per millileter to 10,000 in ten minutes, and to 30,000 in 30 minutes. Normal values are recovered after 90 minutes.
This phenomenon is known as degestive leukocytosis (an increase in the number of white blood cells), and, as Roessle remarked, it is similar to the defensive reaction of the body when fighting off an infection.
Nevertheless, Kuschaoff [Paul Kouchakoff, Nouvelles lois de l'alimentation humaine basées sur la leucocytose digestive] has shown that the ingestion of raw vegetables does not provoke leukocytosis, even if we eat cooked foods afterwards.
Likewise, Kuschaoff demonstrated that a minimum of 10% of the food should be eaten raw and eaten before the cooked food, if we want to avoid this inflammatory reaction.

Schneider, Ernst, Healthy by Nature, 2 vols., Madrid, Spain: Editorial Safeliz, 2008, vol. 1, pp. 202-203.

A Diet Based Only on Cooked Products

McCarrison fed monkeys with their usual food but first prepared it in a pressure cooker. The consequences were reduced activity of the internal secretion glands, the onset of stomach or intestinal ulcers, inflammation of the large intestine and eventually, cachexia and ... death.

Stiner fed guinea pigs in the same manner. As a result, the animals, suffered from tooth decay, inflammation of the saliva glands, goiter, anemia, scurvy, and in some cases lung cancer. If they added 10 mL (1,000 mL = 1 liter) of pasteurized milk per animal, they also suffered from deforming arthritis.

Schneider, Ernst, Healthy by Nature, 2 vols., Madrid, Spain: Editorial Safeliz, 2008, vol. 1, p. 199.

Blood Cholesterol and Disease

We compared the prevalence of Western diseases in each county with diet and lifestyle variables and, to our surprise,  we found that one of the strongest predictors of Western diseases was blood cholesterol. [99.9+% certainty]

Campbell, T. Colin & Campbell,  Thomas M., The China Study, Dallas, Texas: BenBella, 2006, p. 77.