Benefits of Raw Foods

Food is understood to be a substance taken into and assimilated by a human, plant or animal to keep alive. Food enables growth and repair by providing nourishment.

The average person also thinks that food is whatever is edible. If it can be chewed or pureed, swallowed and moved through the digestive process, it’s food. It doesn’t matter if it’s processed in a big manufacturing plant and boxed with an expiration date good for a year. It also doesn’t matter if its pressure cooked, smoked, microwaved, boiled, broiled, steamed, grilled, baked, barbequed, toasted, sauteed or fried. It’s what’s for dinner. It does a body good. It’s the real thing. I’m lovin’ it. Well, think outside the bun-- but don’t choose to stay inside the box.

There are many advertising slogans to pitch food, but the real question needing to be answered is, “Are you getting the “spark of life in what you eat?” Enzymes—the spark of life—are contained within all living food whether plant or animal. They benefit the plants or animals while they’re alive, and when another living thing eats these plants or animals, the enzymes begin immediately to benefit the eater.

It is important to understand that enzymes along with phytochemicals (plant-based nutrients), oxygen, hormones and the life-force are only found in raw living foods. As humans, we have a requirement for these at molecular level. If you go back to Eden as it states in the Book of Genesis, living vegetation (the fruits and vegetables from bushes, trees, and plants, along with nuts, seeds, grains and grasses, etc.) was to serve as food. There were no boxes of sugared cereal or any other highly-processed and chemically-altered nutrient-depleted foods hanging from the bushes.

When foods are cooked at a wet-heat temperature beyond 118 degrees, the enzymes are deactivated. Another way to say it is the food is dead. You’ll still have the vitamins, minerals, proteins, carbohydrates, and fats, but they’re changed from their natural state.

Living raw foods such as fresh fruits and vegetables protect us against disease. They work in harmony with the body to restore, cleanse, normalize, and heal. Before cancer cell growth can be initiated, the body must first activate certain chemicals. Raw, living foods have been shown to block the activation process of cancer cells. Compounds identified in cruciferous vegetables such as sulforaphane, indole-3-carbinol and PEITC, can inhibit further growth by flushing certain carcinogens out of the body and shrinking precancerous cells.

So why is a diet abundant in living, raw foods important to life? It is because a living body requires the life force from living foods to survive and thrive. Active enzymes found in raw living foods assists the digestive system to extract maximum nutrients from the food. The benefit is feeling less hungry, more satisfied and maintaining an ideal weight. Dead foods (no enzymes) provide little nourishment, and create a negative drain on the body’s own enzyme production. We’re only given so many enzymes at birth, and when the stores are used up we expire. It makes sense to preserve as much as we can but eating living foods that give to us precious enzymes and other nutrients to stave off disease.

A recent study at The University of Alabama on the H1N1 (swine flu) virus shows it attacks the inner pleural lining of the lungs with a protein known as M2. This protein inhibits fluid removal from cells that line the lungs. Their research also shows that antioxidants from plant foods appear to impede M2 and reduce risk of damage.

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