ADVANTAGES OF CONSUMING RAW FOOD

It is well knowledge that some vitamins, especially vitamin C and vitamin B9 (folic acid), will be destroyed when cooked at high temperatures. It definitely eliminates the life energy in raw plant food and may also denature certain proteins and turn minerals inorganic. Because cooking destroys enzymes. Enzyme activity grows with temperature, but it only does so until 42 °C, beyond which it slows down. All enzymes are totally destroyed in food that has been cooked to 48 degrees Celsius for more than 30 minutes. However, because all meals include moisture, dry heat would not be harmful to enzymes until temperatures of around 150 degrees Celsius. Therefore, all raw foods include naturally occurring, health-promoting enzymes that are entirely destroyed after heating and pasteurization. Enzymes are found in every plant and animal cells in their natural condition, much as vitamins are. They are the biological catalysts that set off the millions of chemical reactions that occur in our bodies at every instant of existence. Our bodies are filled with tens of thousands of enzymes; the liver alone has over 50,000 of them! and every one of them has a distinct role. The less food that people, animals, and insects eat over the long term, the longer they survive when their intake of food is above the point of hunger and all the required nutrients are available. Insects become significantly more active when the ambient temperature rises, but they also die sooner as a result of their enzymes depleting more quickly. Enzyme supply might be used as a measure of vitality. While there is much evidence to the contrary, according to Dr. Edward Howell’s book “Food Enzymes for Health and Longevity,” it is generally assumed that the enzymes in food cannot function in human bodies. As soon as the meal’s cell walls are broken by chewing, the enzymes in raw food begin to break down each mouthful. The enzymes included in food support our own digestive enzymes, which lessens the strain on the organs that make our own enzymes—especially the pancreas. The pancreas enlarges as a result of overwork when people consume heated meals. Actually, the pancreas of orientals who eat a diet heavy in cooked carbohydrates—mostly rice—is around half the size of that of westerners. In the wild, all animals eat a diet rich in raw materials, which includes a lot of enzymes. Some animals, like cows, have a separate stomach called the rumen where food enzymes are used to predigest food before the body’s digestive enzymes are needed. When food is cultivated organically and matured at its source (on a tree, vine, etc.), its enzyme content is much greater than when it is grown traditionally. By binding any oxygen that may be present, raw food enzymes promote the growth of beneficial gut bacteria and prevent the aerobic circumstances that allow bad bacteria to proliferate and lead to putrefaction, toxemia, and eventually degenerative disorders like cancer. Beneficial bacteria, such as acidophilus and bifidobacteria, may flourish and perform essential tasks, such as the synthesis of B vitamins, the digestion of fiber, and the generation of natural “antibiotics” to combat pathogenic bacteria, after the dangerous bacteria have been eliminated. As a consequence of enzyme damage, a high prevalence of diabetes, cancer, heart disease, arthritis, and other degenerative illnesses is precisely what may be anticipated in the heavily cooked western diet. On the other hand, we would anticipate the extraordinary therapeutic benefits of a short-term raw fresh fruit and vegetable diet and/or their juices, which have been used worldwide. One of my book’s topics is “recipe for a long, healthy life.” Visit Nutrobalance2.net/recipe-for-a-long-healthy-life for more information.

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