There’s a lot of hype about the benefits of eating a live or raw food diet. This post defines living food, it’s health benefits and why some say that it’s not as healthy as some would have us believe.
Living food is all-natural and uncooked.
We know about the powerful health benefits of natural food, but what’s wrong with cooked food?
In general, food heated over 46°C (116°F) destroys it’s enzymes and alters the molecular structure of the food, creating toxic elements which must be eliminated or stored to protect the body from damage. It’s this internal damage that causes the external effects we label as aging.
What’s the difference between live and raw foods?
Live foods contain high concentrations of “active” enzymes. Raw food, on the other hand, has sleeping or “dormant” enzymes. These unactivated enzymes are awakened when raw foods are sprouted, like nuts and seeds, which then become “living food”.
What’s so great about enzymes?
Enzymes are catalysts which activate chemical reactions. In food, they’re called digestive enzymes because they facilitate digestion and food absorption.
Living food proponents contend that enzymes are the “life-force” or “energy” of food. Cooking food, in effect, kills or suffocates the potency of food.
One major criticism of a living food diet is that these enzymes are destroyed by stomach acid which render them useless to us since nutrient absorption takes place in the small intestine. Proponents maintain enzymes are merely deactivated in the stomach and reactivated when they reach the small intestine.
Health benefits of living food
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In this month’s issue of Vitality magazine, Dr. Zoltan Rona, M.D., M.Sc., Complementary Medicine practitioner in Toronto, writes an enlightening article that dispels the media hype about the seriousness of H1N1, provides natural solutions to vaccinations and tells us why he doesn’t recommend them.
Even then, 

