Today, people primarily eat a diet of cooked foods. The overwhelming majority of them are cooked at temperatures of 212 degrees Fahrenheit or higher. Cooking food at these temperatures destroys virtually all of the enzymes in the food. Why are enzymes important? Enzymes are the body's main workforce. Enzymes aid and accelerate every chemical reaction in the human body. Without enzymes our bodies would not function in the way they were designed to function. In essence, they are the substances which make life possible.
An important role of enzymes in the food we eat is to help us digest our food and receive the most nutrients from what we are eating, when we cook our food and destroy these essential enzymes we force are body to make its own enzymes for digestion. This makes the digestive process a lot less efficient and forces us to deplete our bodies limited enzyme capacity,
As we age, our body's ability to produce these needed enzymes decreases. This results in less efficient digestion and less nutrients actually being absorbed into our systems, Also, our bodies must curtail the production of important enzymes needed in other areas of the body such as the brain, heart, muscles, and kidneys.
Consuming large quantities of high-temperature cooked foods forces the body to expend its resources on digestion. The resulting metabolic dislocation, or enzyme deficiencies, can be linked to a variety of chronic disorders such as allergies, skin conditions, cancers, heart disease, chronic fatigue, arthritis, kidney stress, and many others. This state of enzyme deficiency stress exists in the majority of people who are living on the standard Western diet.
In addition, studies show that eating a cooked food diet can help lead to obesity and overweight. In animal studies, animals fed a cooked diet were significantly heavier that their counterparts on raw diets. This was despite being fed the same number of calories.
When we consume a diet based primarily on raw foods we are consuming foods closer to how are bodies were designed to ingest them. The living enzymes in the foods are not destroyed and can be readily used and absorbed by our bodies without any extra effort. Raw food takes less energy to digest and passes through the digestive system in 1/3 to 1/2 the time needed for cooked foods.
Eating a raw-food based diet also places less of a burden on our immune systems. Eating cooked foods causes the body to produce an increased amount of white blood cells – similar to how the immune system reacts in the face of an infection.
Human bodies were designed to eat a raw food diet, rich in natural, living enzymes. The further we move away from this ideal, the more we place extra burdens on our systems.