Why are raw/living foods better than cooked food?
Cooking destroys the food’s nutrients and enzymes. Your body needs nutrients to repair and make new cells. Enzymes are needed to help digest the food. Cooking also damages proteins (there is protein in all food). When the body doesn’t recognize a damaged protein, an “immune” response occurs, and this can damage healthy cells (auto immune response). Cooking causes minerals to lose their organic form, and they’re returned to their native state as they occur in soil, sea water and rocks. In this form, they are unusable, and may combine with saturated fats and cholesterol in the circulatory system, clogging it up with cement-like plaque. Heated fats are especially damaging to the body, because they are altered to form acroleins, free radicals, and other mutagens and carcinogens. Bottom line: Uncooked (undamaged) food has more vitality… and the more vitality your food has, the more you’ll have.
