Raw and Cooked Foods

Eighty million species on earth (about 700,000 of which are animals) thrive on raw food. Only humans apply heat to what they eat. Humans on average as a race, die at or below half their potential life span of chronic illness that is largely diet and lifestyle related. Domesticated pets also are fed cooked, processed, packaged food that likewise is denatured by heat. As a consequence, they suffer human-like chronic ailments including cancer, arthritis and other degenerative diseases. Raw and Living Foods are foods that contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. Enzymes start to degrade in as little as 106 degrees F. All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked. Enzymes are important because they assist in the digestion and absorption of food. If you eat food that is enzyme-less, your body will not get maximum utilization of the food. This causes toxicity in the body. Living and Raw foods both contain enzymes. In living foods, the enzyme content is much higher. Raw, unsprouted nuts contain enzymes in a "dormant" state. To activate the enzymes contained in almonds, for example, soak them in water for as just 24 hours. Once the almonds begin to sprout, the enzymes become "active" and are then considered living. In the context of this web site, the terms are used loosely.