Does moving to a raw foods diet mean never eating hot food again? No, it doesn’t.
Most raw food, like our bodies, is very perishable. When raw foods are exposed to temperatures above 118 degrees, they begin to speedily reduce, just as our bodies would if we had a fever that high.
Most raw food, like our bodies, is very perishable. When raw foods are exposed to temperatures above 118 degrees, they start to rapidly break down, just as our bodies would if we had a fever that high. One of the constituents of foods which can break down are enzymes.
After they are heated much above 118 degrees, this structure can change.As soon as enzymes are exposed to heat, they are no longer able to supply the function for which they were developed.
Prepared foods contribute to chronic illness, because their enzyme content is damaged and thus requires us to make our own enzymes to process the food. The digestion of prepared food uses valuable metabolic enzymes in order to help digest your food.
Digestion of cooked food demands much more energy than the digestion of raw food. Generally, raw food is so much more easily digested that it passes through the digestive tract in 1/2 to 1/3 of the time it takes for cooked food.Consuming enzyme-dead foods places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs.
But you certainly can steam and blanch foods if you want your food at least warm. Use a food thermometer and cook them no higher than 118 degrees Fahrenheit. Up to this temperature, you won’t be doing too much damage to the enzymes in food.
Jenni Snook is a fun loving, caring, and passionate expert who is driven to push success in her business and that of her clients with a wealth of understanding and experience ranging from Personal Development and Natural Health to Marketing, Learning, and Training. Raw Food Living and Organic Raw Food are her passions as you will see at Raw Food Genie