The raw-food diet is based on the belief the most healthful food for the body is uncooked and not heated above 48°C, in order to fully preserve the enzymes.
These are the life force of food: they are responsible for every metabolic action in the body, and they are the catalysts that enable cells to work and chemical reactions to happen without themselves being consumed in the process. Every food contains the perfect mix of enzymes necessary for the body to digest it completely, but cooking above 48°C destroys them, forcing our systems to generate their own. But we can’t produce the same quality of enzymes as are found naturally – therefore, we can’t always digest the food properly. Cooking above 48°C can also kill certain nutrients, such as vitamin C and the B vit folate.
Even if you’re not a complete convert, a small increase in the proportion of raw foods in your diet can give great health benefits. And they can be delicious, too – as these recipes prove.