Raw vs Cooked:
Food in its natural state is raw
In its natural state, food is full of active enzymes, which is why raw foods are often called “living foods.” Enzymes are natural compounds found in raw vegetables and fruits, seeds and grains that aid in digestion. Cooking food above 112 degrees Fahrenheit destroys enzymes. Preparing food with low or no heat helps enzymes to remain intact and the food remains “live” which means healthier food with more nutrition.
Raw food is all about looking and feeling incredible and living longer by preventing & reversing disease. Allergies and skin conditions like acne tend to clear up. Raw food is full of the minerals and vitamins your body needs to be at its best. In our day and age eating a raw diet is for everybody, not just kids and health fanatics.
What happens to food when it’s cooked?
Heating causes a complex series of physical and chemical changes to occur. These changes vary depending on the type of food being cooked and the method used to cook it. The changes may have advantages – like improving the flavor, texture and color of the food, or they may have disadvantages – reducing the nutrient value of the food, or the generation of undesirable compounds.
Different ways of cooking:
Frying, Baking, Steaming, Boiling, Simmering, Grilling & Roasting