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Tuesday, March 14, 2017

Raw Food vs Cooked: Is What’s on That Plate “Dead” or “Alive”? By Ty Bollinger


Almost everyone loves a nice, hot meal. Casseroles, stir fries, soups, stews, you name it… if it’s steaming, hearty, and brimming with tasty ingredients, most people will choose it over a plate of bland, cold veggies the majority of the time. But what many people don’t know is that the cooking process (as good as it makes many foods taste) changes the composition and structure of raw food. In fact, it can kill off a key nutritional element that our bodies need for proper digestion and assimilation: enzymes. 

Though they don’t get nearly the attention they deserve, enzymes are the energetic stimuli that convert food nutrients into fuel that our bodies can actually use. They’re naturally present in rich supply in raw foods straight from nature. 

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