Raw Food Diet Food Temperatures

Video Transcript

"Okay now let's talk about in raw live food diet, temperature is very important. We don't eat cooked food. The basic reason why, is because when you cook the food, the enzymes that are on each food are destroyed. Take for instance this broccoli here. This broccoli, if we eat it right now, the enzymes that are on this broccoli are still intact. When I chew this broccoli up, the saliva in my mouth will communicate with the enzyme as if it was like a computer program with out this enzyme telling your saliva what's coming. Therefore if the enzymes destroyed, then your body doesn't even know what you are eating. It could be cardboard for all it knows. So the enzyme has to be intact in order for your body to recognize it, in order to use it as nutrients for your body. Otherwise, when you eat foods where the enzymes have been destroyed. Which all cooked food is, you could be eating like I said, cardboard. Your body doesn't know what it is; it feels that you're an intelligent being. You must be feeding it something that it needs, so it's going store that stuff. Even though it can't use it, it's going to store it. So it stores it on your body and that's where we start getting fat and different parts of our body that doesn't work like it used to, because it's storing this stuff that you keep feeding it, even though it doesn't know what it is. It's going to hold onto it and keep it. So, temperatures very important. So the temperature for raw live food is never to bring any foods above a hundred and forty five degrees. If it does, then you destroyed the enzymes and you eliminate the nutrient intake that you would be taking in as you eat the food."