It is a well-known fact that with high temperatures when cooking, some vitamins will be destroyed, especially vitamin C and vitamin B9 (folic acid). It can also provide inorganic minerals and convert other proteins, and certainly destroy the life-force in raw plant foods.
Cooking kills all the enzymes. Their activity increases as the temperature rises, but up to 42 degrees C, after which the enzyme activity slows down. When food is heated to 48 degrees C for more than half an hour, all the enzymes are completely destroyed. In contrast, dry heat would not destroy the enzymes up to 150 degrees C, but this is a myth, as all foods contain moisture.
Cooking and pasteurization therefore completely destroys the natural enzymes, which give life to all raw foods.
Like vitamins, enzymes are present in all plant and animal tissues in their natural state. They are biological causes that trigger all the millions of chemical reactions that take place in the human body, every moment of our lives. There are tens of thousands of enzymes working away from our body - about 50,000 in the liver alone! And each one has its own purpose.
When food is above the level of hunger and all the necessary nutrients are provided, the less food eaten by humans, animals and insects, lasts longer. When air temperature rises, it causes the insects to become more active, but they soon die because their enzymes are activated more quickly. Enzyme supply may be an indicator of vitality.
It is generally accepted, that enzymes in food cannot function in our bodies, although Dr. Edward Howell wrote the book: "Food Enzymes for health and longevity", in which he stated that there was strong evidence to the contrary.
The enzymes found in raw foods begin to break down each piece as the walls of food cells break down by chewing. Dietary enzymes help our digestive enzymes, lighten the load on the organs that produce our enzymes, especially the pancreas. When people eat cooked food, the pancreas increases due to overwork. In fact, people in the Orient who eat a high-carbohydrate diet, especially rice, have almost half the pancreas as Westerners.
All natural life involves a ton of catalysts in their crude food sources routinely. Some have an alternate stomach where stomach related proteins digest food before they are called stomach related compounds, for instance, rumen in meat.
The substance of the chemical in normally developed food sources from its source (tree, plant, and so forth) is a lot higher than ordinarily developed food varieties.
At the point when crude food proteins arrive at the digestive system, they invigorate cordial gastrointestinal microbes by restricting to any suitable oxygen, subsequently wiping out high-impact conditions in which destructive microscopic organisms develop and cause rot, blood poisoning and ultimately degenerative sicknesses, including disease. At the point when unsafe microscopic organisms are as of now not present, advantageous microorganisms, like acidophilus and bifidobacteria, can thrive and fill their essential roles, including the creation of B nutrients, stomach related fiber, and the development of normal antimicrobial against sickness causing microbes.
In Western-cooked sports, the expansion in joint pain, diabetes, coronary illness, disease and other degenerative circumstances is by and large the thing can be anticipated because of chemical harm.
Conversely, the significance of a critical dietary enhancement for crude products of the soil and/or their juices, utilized around the world, is actually the thing we would anticipate.
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