I’ve been travelling a lot lately. Country hopping via long haul flights, sandwiched between lengthy hours on the road. Tripping from country to country has affected my diet much more than I expected. My usual raw food diet, which I eat around 80 per cent or so of the time, has turned to mostly cooked (gasp!).
The great thing about such a big change in my diet, besides the not-so-good noticeable decline in my usual joie de vivre? It has been a fabulous experiment.
I can easily tell the difference in my body from transitioning to mostly cooked, from raw, meals … physically, emotionally, mentally and spiritually. My energy levels have dropped, my thinking isn’t as clear and my usual Reiki practice and meditation has come to almost a complete standstill.
But why, one may ask, does eating cooked food make so much of a difference? Well, because I’m a) not thinking clearly and b) tired, I thought it best I get the lowdown from living-foods.com.
What are Living and Raw Foods?
They are foods that contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food (enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.
What are Enzymes?
Enzymes assist in the digestion of foods. They are known to be the “life-force” and or “energy” of food.
Why are Enzymes Important?
They assist in the digestion and absorption of food. If you eat food that is enzyme-less, your body will not get maximum utilization of the food. This causes toxicity in the body.
A raw creamy kale salad from chef Russell James. Delish!
