Heat from cooking returns these minerals to their dead, inorganic form. Anyone who knows biochemistry and physiology knows this to be true chemically an organic mineral is the same as an inorganic one. The more we know about nutrients, the more we realize they don't work on their own as isolated chemical compounds. Our bodies are designed to consume minerals in chelated form. Amino acids and enzymes also have a vital working relationship.
Enzymes are a vital element of nutrition.
They are the catalyst for all chemical changes in our body, such as digestion of food, sending oxygen from the lungs to our blood and cells, body movement, synthesizing proteins from amino acids to make muscle, and even thinking. Those who depend solely on cooked food and synthetic vitamins for nutrition will be deficient in enzymes. We also know some nutrients are necessary for the absorption of other nutrients, but modern science has just begun to discover the interrelationships that exist between these nutrients. So, our goal should be to ensure that our body has a sufficient, balanced supply of all necessary nutrients in natural form, rather than focusing on just one specific vitamin. A modern-day medical scientist who has done groundbreaking research in this area is Dr. Yoshihide Hagiwara, M.D., a research pharmacologist who is the inventor of Barleygreen and the author of Green Barley Essence.