Cooked Foods on a Raw Diet
Moving to a raw foods diet doesn’t mean never eating hot food again. Sometimes you want something hot or at least warm. Hot food has signifies comfort for many of us and on a cold, rainy day, carrot sticks or wheatgrass juice probably won’t cut it.
When raw foods are exposed to temperatures above 118 degrees, the enzymes in the food start to rapidly break down. Enzymes help us digest our food. Once enzymes are exposed to heat, they are no longer able to provide the function for which they were designed.
Cooked foods can contribute to chronic illness because their enzyme content is damaged and we are will need to make our own enzymes to process the food.
Digestion of cooked food demands much more energy than the digestion of raw food. In general, 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.
Eating enzyme-dead foods places a burden on our pancreas and other organs and overworks them, which eventually exhausts these organs. Our pancreas can gradually be impaired and progressively lose the ability to digest food after a lifetime of ingesting processed foods.
You can steam or 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.