Food EnzymesFood enzymes are a type of enzyme, which is active in raw food. Even though the body doesn’t produce them, they’re beneficial to the digestive system.
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All raw fruits and vegetables contain the necessary enzymes to break down the carbohydrates, proteins and fats found in that particular food. This lessens the burden on our digestive system. The raw food contains just the amount of enzyme needed to digest itself and the enzymes can’t be stored by your body. When we cook or process food it destroys the enzymes and they’re no longer useful in digestion.
The difference between raw or live food and dead food is the enzyme activity in the food. Take two seeds and boil one. The unboiled seed will sprout because nature gave it enzymes and they are still intact. The boiled seed is dead because there are no enzymes left . Just like the boiled seed the enzymes are destroyed in foods, which have been
- Canned
- Baked
- Roasted
- Stewed
- Fried
- Pasteurized
- Microwaved
- Processed
- Refined
When live food comes in contact with heated water the enzymes are destroyed quite rapidly. Long heating at 48 degrees Celsius (118.4 degrees Fahrenheit) or short heating at 65 degrees Celsius (149 degrees Fahrenheit). Heating at 60 degrees Celsius (140 degrees Fahrenheit) to 80 degrees Celsius (176 degrees Fahrenheit) for one-half hour completely destroys all enzymes.
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The information on enzyme-facts.com is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.
