Why not cook food?
“Why can’t I just cook my foods?” is another question I’m asked a lot. Well, the reasons are that heating your food above 115 degrees F (45 Celcius): • Kills the enzymes. Enzymes help you digest your food. Your body can create enzymes but that process takes a lot of energy. This makes you tired – remember how you feel after a heavy cooked meal? Further, the enzymes your body makes are not as good as the ones that were destroyed in the food. The food will not be broken down as well and thus harder to digest. • Changes the PH of the food and makes food acidic. We like to eat alkaline foods. Eating acidifying food makes your body acidic and thus a welcome feeding ground for disease. • Transfers minerals in food into inorganic – hard to absorb – minerals. INorganic minerals such as calcium are hard to absorb and might cause calcium stones, whereas organic ones are easier to digest, make you alkaline… and help you take in more oxygen, which is good! • Destroys most vitamins • Destroys the
