Living Foods verses Raw Foods
If you follow the raw or vegan food movement, you have probably seen articles about Living Food and Raw Food. Okay, Raw Food is pretty self-explanatory. But do you know what Living Food is? Or why it is important?
The article below gives a comprehensive explanation for both Living Food and Raw Food — plus tells you why both are important to anyone’s diet (even if you are not a Gluten Free Vegan!).
Other questions that are answered in the article:
- Why are enzymes important to us?
- Does cooking destroy enzymes?
- What are the functions of enzymes in the body?
The Difference Between Raw Foods and Living Foods
Living foods and raw foods both contain numerous enzymes; but in living foods, the enzyme content is much higher. For example, raw, unsprouted seeds and nuts contain enzymes in their “dormant” state. To activate the enzymes in seeds and nuts, they must be soaked in water for a period of time. Once the seeds and nuts begin to sprout, the enzymes become “active” and are then considered a “living food.”
Both raw and living foods are not heated . Any food heated over 115 degrees F destroys the enzymes in the food. Actually the degradation of enzymes begins at about 105 degrees F. All foods that are cooked are devoid of enzymes, and the molecular structure of the components of the food changes as well. So to sustain life and get the life-force energy of foods filled with high enzymatic and nutrients activities, one must eat raw foods in combination with living foods.
Here are some resources if you are interested in more information on Live Food:
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