What are Living
and Raw Foods?
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.
What are Enzymes?
Enzymes assist in
the digestion of foods. They are known to be the "Life-Force" and or "energy"
of food. From the dictionary: Noun: Any of the various complex organic
substances, as pepsin originating from living cells and capable of producing
certain chemical changes in organic substances by catalytic action, as
Why are Enzymes
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. (Can you guess why over 75%
of Americans are overweight?)
Doesn't the acidic
ph of the stomach destoy enzymes?
one of the world's foremost and most experienced active researchers into
enzyme nutrition has information showing then stomach acid merely deactivates
food enzymes. The enzymes are then reactivated in the more alkaline small
intestine. Many people who eat all raw foods, sense a world of healthful
difference in our energy, digestion and connectedness with nature by eating
enzyme-rich living foods. When we stopped eating cooked protein foods which
require large secretions of stomach acid (which is not healthful for several
reasons) our stomach doesn't produce much stomach acid. Many people who
eat raw foods eat a low protein diet and are free from the stomach acid
secretions and have much more energy and a lighter disposition.
Is there a difference
between living foods and raw foods?
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.
More Links on Enzymes:
Fresh Produce vs. Cooked Food
Critical Look at
you need Enzymes?
food enzymes enhance food digestibility?