The Value of Raw Food – Cooking and Loss of Enzymes 

 October 21, 2013

By  Liz B

02J72348As many of us may already know, cooking depletes the nutritional content of our food by damaging nutrients and vitality of the food and at the same time making it more difficult to assimilate the remaining nutrients.

“At 113°F to 118°F the enzymes begin to break down and lose their catalytic power. At around 135°F we destroy the vitamins and phytonutrients (antioxidants). Minerals are not affected by heat, but if we boil our food, minerals will be lost in the water.

Another perspective on heating our food: Human skin burns and our skin cells die at about 130°F.

At around 160°F the sugars in carbohydrate-rich foods, such as potatoes and grain products, begin to caramelize, making them less effective as an energy source.

Cooked vegetables have lost much of their fiber content, which makes them less effective at sweeping out the digestive system.”

Share this article with:

About the author

I am a Mental Health Coach and a Web/Graphic designer. I am based in the US, but travel a lot. I love learning languages, animals, coffee, hiking, dancing, running, helping others, and I need a separate life for every interest I have. Don't hesitate to get in touch!

related posts:

The Process of Unlearning Our Conditioning

What is the Perfect Love?

We Are Not Our Thoughts: Identity and a Life of Exploring Consciousness

Leave a Reply:

Your email address will not be published. Required fields are marked

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Get in touch

Share This
Skip to content
This Website is committed to ensuring digital accessibility for people with disabilitiesWe are continually improving the user experience for everyone, and applying the relevant accessibility standards.
Conformance status