Have you ever thought about what happens when you cook food? My father used to always tell us about how we started losing nutrition as soon as we picked food from the garden and even more once we cooked it. Here is a lot more then he would have known in the 60s.
What Happens When We Cook Food at High Temperatures
1. 30% to 50% of the vitamins and minerals are destroyed. We lose up to 97% of the water-soluble vitamins (Vitamins B & C) and up to 40% of the lipid-soluble vitamins (Vitamins A, D, E & K).
2. Protein becomes coagulated, making it less digestible (studies suggest that cooked proteins are up to 50% less likely to be utilized by the body.)
3. Overly cooked foods ferment more easily, causing them to putrefy in the intestinal tract creating candida and body odor as it eliminates.
4. Digestion of cooked food demands much more energy than the digestion of raw food. Most raw food is much more easily digested, passing through the digestive system in at least one-third of the time it takes for cooked food.
5. Cooked food is acid-forming; most raw food is alkaline-forming. To read more on the benefits of an alkaline diet: 10 Benefits of A Properly Alkalized Body
6. It creates enzyme-dead foods: 90-100% of its enzymes have been destroyed. These are needed for every metabolic action in the body. Extreme high heat used in the production of processed foods, while pasteurizing the product, also kills all the live enzymes.