Why Raw Living Food?
Raw living food is whole and unprocessed and therefore contains the full range of natural vitamins, minerals and nutrients in their natural form. These living foods are complete with all the enzymes necessary to turn food into energy that the body can readily use.
Studies have proven that when food is heated above 45 degrees Celsius, the enzymes in food begin to be affected. Once food is heated to over 50 degrees, 100% of the enzymes are destroyed, 70-80% of the vitamins are no longer apparent and the ability to assimilate protein is reduced by 50%. Furthermore, at these high temperatures, pesticides and fungicides begin to break down and form toxic compounds in the body, which increases free radical production and escalates the possibility of illness and disease.
Studies have shown that people who eat a high percentage of living and organic food are free from most illnesses, have greater mental clarity and higher overall energy levels. A study of long-term raw foodists found that prior to being raw, 53% reported getting colds and flues. After going raw, this dropped to only 3%. Digestive issues decreased from 73% to 22%, body odor and bad breath disappeared and sensory functions were reported as being heightened. 81% of participants reported feeling better mentally, emotionally and spiritually.
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