Why Raw foods and why switch?
The first thing that is lost when you cook something is its’ water content. Our bodies are between 60% and 70% water. Vegetables and fruits are loaded with water, and it is structured water that better facilitates our biological processes. Cooking denatures the proteins in our food, rendering them harder to digest and utilize. Cooking destroys 50 percent of the protein in our food. Between 50 and 80 percent of the vitamins and minerals are also destroyed. Pesticides break down into more toxic compounds, which are more easily assimilated into our bodies. Oxygen is lost and free radicals are produced. Most importantly, enzymes are destroyed when food is heated above 118 degrees. Enzymes are the catalysts of every chemical reaction in our bodies. Without them, there can be no cellular division, immune system functioning, energy production nor brain activity. No vitamins or hormones can do their work without enzymes. There are two different types of enzymes in our bodies, metabolic enzymes
