Raw

Raw: Uncooked, as articles of food. Not having undergone processes of preparing, dressing, finishing, refining, or manufacture.
Syn. Fresh. Unprepared.

Raw and Living Foods are foods that contain enzymes. All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Raw foods are better quality, therefore you eat less to satisfy your nutritional needs. The heat of cooking depletes vitamins, damages proteins and fats, and destroys enzymes which benefit digestion. As your percentage of raw foods increases you feel satisfied and have more energy on smaller meals because raw food has the best balance of water, nutrients, and fiber to meet your body’s needs.

Raw foods are easily digested, requiring only 24-36 hours for transit time through the digestive tract, as compared to 40-100 hours for cooked foods. This increases the threat of putrefaction and disease. When you eat cooked carbohydrates, proteins and fats, you are eating numerous mutagenic (carcinogenic) products causes by cooking.