Asking most people whether they eat a lot of cooked food may sound like a silly question. After all, we’re conditioned to cook all of our meat thoroughly to avoid bacteria and parasites, and even our dairy products and juices are pasteurized.
When food is cooked valuable enzymes are destroyed.
For many, raw food in their diet consists of an occasional salad or piece of fruit, as even most veggies on Americans’ dinner plates are of the cooked variety.
So what’s the problem, you may now be wondering?
Raw plant and animal foods (such as raw milk) are loaded with beneficial enzymes for your body. (Enzymes are actually special proteins that act as catalysts for the chemical reactions that occur to keep your body functioning.) However, enzymes begin to be destroyed at temperatures above 110-115 degrees. So if your food is cooked, pasteurized or processed, it will contain no enzymes whatsoever.