Whats wrong with cooked foods?
When food is cooked above 44°C the chemical structure of the food changes and all their beneficial enzymes and life force are destroyed. Therefore, the digestive system needs to work harder and longer to process cooked foods to get nutrition and energy from it and to produce the enzymes missing in the food. One of the reasons that you feel lethargic or sleepy after a cooked meal is because the body is diverting its energy to replacing the enzymes that were not supplied. Enzymes are needed for every function in our body, to walk , to talk, to breath and to move – life depends on them. As we age, our bodies’ natural source of enzymes is depleted and we need to replenish this source through the foods that we eat. If we do not do this and continue to eat cooked and processed foods, we eventually begin to use up our bodies’ enzyme reserves. Cooking makes it harder for our bodies to break up and digest the foods that we eat. This food then begins to get stored in our bodies as toxins, which
Heat changes the chemical makeup of food. Foods that have been heated have lost all of their life force, and their beneficial enzymes are destroyed. The digestive system has to work harder and longer to process cooked foods to get nutrition & energy from it. Once cooked, a food can lose up to 85 percent of its nutritional value. Raw foodists call that “dead food.” Since we are essentially what we eat, consuming the dead energy of dead foods make our bodies feel heavy and stagnant, and contribute to increased illnesses.
