The destruction of food enzymes by cooking and processing is, perhaps, the most significant factor in contributing to chronic and degenerative diseases in both humans and animals. Nature designed its food sources with sufficient 'live' enzymes within to help process them and convert to them into metabolic enzymes when ingested. Once fed properly, our body's metabolic enzymes help to maintain normal cellular functions, cleanse toxins and strengthen the immune system throughout our lifetimes. Heating food above 118 degrees destroys food enzymes. Boiling in water for 3 minutes destroys food enzymes.
Pasteurization destroys food enzymes.
Baking, frying, broiling, stewing and canning destroy food enzymes. I ngesting food, which is enzyme-empty, triggers the body's immune system in the opposite manner, and the body responds with digestive leukocytosis. This response occurs after eating cooked food or processed foods and elevates white blood cell levels. Many health professionals are concluding that this syndrome is an abusive scenario that puts tremendous stress on the pancreas and contributes to blood sugar problems such as diabetes and hypoglycemia, as well as the propagation of chronic degenerative disease. Free radicals develop in the body naturally for different reasons including normal metabolism, disease, heavy exercise, air pollution, smoke, environmental toxins, pesticides, dietary fats, injury, radiation, and many other sources of stress.