It is a well-known fact that with high temperatures when cooking, some vitamins will be damaged, particularly vitamin C and vitamin B9 (folic acid). It may also provide minerals inorganic and denature some proteins.
Cooking kills all enzymes. Their action increase as the temperature rises, but only up to 42 degrees C, after which enzyme action slows down. If the food is heated to 48 degrees C for more than half an hour, all enzymes are fully damaged. In compare, dry heat would not be destructive to enzymes until around 150 degrees C, but this is hypothetical, Thus cooking and pasteurisation fully demolishes the usual, health-giving enzymes that are present in all unrefined foods.
Like vitamins, enzymes are present in all vegetable and animal tissue in their natural state. They are the biological catalysts that activate off all the millions of chemical changes that are taking place within the human body. There are tens of thousands of enzymes running away in our body – with something like 50.000 in the liver alone!
When food eating is above starvation level and all the essential nutrients are provided, the less food that is consumed on a long-term basis by humans, animals, and insects, the longer they survive. When the air temperature rises, causes insects to be much more lively, but they die sooner. Enzyme supply may well be the yardstick of vitality.
It is accepted in general, that the enzymes in food cannot work in our bodies, although Dr Edward Howell has written a book: “Food Enzymes for health and longevity”, in which he states that there is well-built evidence to the contrary.
The enzymes in raw food initiate the digestion of each morsel the moment the food’s cell walls are ruptured by chewing. The food enzymes help our own digestive enzymes. When humans have cooked food, the pancreas is enlarged due to the overburden.
All animals in the wild exploit abundant enzymes in there all the time raw diets. Some have a divide stomach in which the food enzymes pre-digest food before the body’s digestive enzymes.
The enzyme substance of organically-grown food that has mature at its source (on the tree, vine etc.) is notably higher than conventionally-grown foods.
When raw food enzymes reach the bowel, they promote the friendly gut bacteria by binding any oxygen present, thus eliminating the aerobic conditions in which harmful bacteria grow and cause putrefaction.
When the unsafe bacteria are gone, useful bacteria, like acidophilus and bifidobacteria can prosper and carry out their very important functions, counting the make of B vitamins, digestion of fibre, and production of natural ‘antibiotics’ against pathogenic bacteria.
In the highly ripe Western diet, a high incidence of arthritis, diabetes, heart disease, cancer, and other degenerative conditions is exactly what can be expected as a result of enzyme harm.
In compare, the significant therapeutic value of a short-term diet of raw fresh fruits and vegetables and/or their juices, which have been employed all over the world.