Why Raw Foods???
The simplest way I've seen it explained is like this:
"When food is cooked above 118 degrees F for three minutes or longer, its protein has become coagulated, its sugar has become caramelized, its natural fibers have been broken down, which means it will take longer to move through the intestinal tract, 30% to 50% of its vitamins and minerals have been destroyed and 100% of its enzymes have been destroyed. Cooked food depletes our body's enzyme potential and drains the energy we need to maintain and repair our tissues and organ systems and shortens our lifespan."
By Dr. Bernarr, D.C., D.D in an article called
Why All Should Eat Only Raw Foods Always
You can see the whole article here:
http://www.living-foods.com/articles/eatonlyraw.html
The simplest way I've seen it explained is like this:
"When food is cooked above 118 degrees F for three minutes or longer, its protein has become coagulated, its sugar has become caramelized, its natural fibers have been broken down, which means it will take longer to move through the intestinal tract, 30% to 50% of its vitamins and minerals have been destroyed and 100% of its enzymes have been destroyed. Cooked food depletes our body's enzyme potential and drains the energy we need to maintain and repair our tissues and organ systems and shortens our lifespan."
By Dr. Bernarr, D.C., D.D in an article called
Why All Should Eat Only Raw Foods Always
You can see the whole article here:
http://www.living-foods.com/articles/eatonlyraw.html
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