Cooked foods on a raw diet

Will moving to a raw foods diet mean never eating hot food again? No, it does not. Sometimes you want one thing hot. Hot food has perpetually signified comfort for several of us. And on a cold, rainy day, carrot sticks or wheatgrass juice most likely won't cut it for many of us.

Most raw food, like our bodies, is terribly perishable. When raw foods are exposed to temperatures on top of 118 degrees, they begin to rapidly break down, simply as our bodies would if we had a fever that top. One of the constituents of foods which will break down are enzymes. Enzymes help us digest our food. Enzymes are proteins though, and they need a very specific third-dimensional structure in area. Once they are heated a lot of above 118 degrees, this structure will change.

Once enzymes are exposed to heat, they're no longer in a position to provide the perform for which they were designed. Cooked foods contribute to chronic illness, as a result of their enzyme content is damaged and therefore requires us to form our own enzymes to process the food. The digestion of cooked food uses valuable metabolic enzymes so as to help digest your food. Digestion of cooked food demands a lot of more energy than the digestion of raw food. In general, raw food is therefore much a lot of easily digested that it passes through the digestive tract in 1/2 to 1/3 of the time it takes for cooked food.
Eating enzyme-dead foods places a burden on your pancreas and alternative organs and overworks them, that eventually exhausts these organs. Many individuals gradually impair their pancreas and progressively lose the ability to digest their food once a lifetime of ingesting processed foods.

But you actually will steam and blanch foods if you want your food a minimum of warm. Use a food thermometer and cook them no beyond 118 degrees Fahrenheit. Up to the current temperature, you won't be doing too much harm to the enzymes in food

Tweet

Subscribe to receive free email updates: