Frequently Asked Questions
WHY RAW?
Raw and living foods are foods that contain enzymes, vitamins, mineral, fiber, protein, essential fatty acids, and antioxidants in their natural, un-processed state. During the cooking process many of these nutrients are destroyed by temperatures in excess of 116 degrees. Cooking food on high temperature changes the molecular structure, the food loses its alkalinity, becomes acidic, and disease begins. Raw and living foods have enormously higher nutrient value than cooked foods.
WHY ARE ENZYMES IMPORTANT?
Enzymes assist in the breaking down of foods, digestion, and absorption of nutrients. They are the life force or energy of food. Eating an enzyme-less diet stresses the pancreas to produce the enzymes that are missing from our diet, therefore leading to diabetes, obesity, heart problems, cancer, and the list goes on.
WHAT IS THE DIFFERENCE BETWEEN LIVING FOODS AND RAW FOODS?
Living and raw foods both contain enzymes but in living foods the enzyme content is much higher. Raw, un-sprouted or un-soaked nuts, seeds, and grains also contain enzymes in their dormant state, but they are highly acidic.
WHY SOAK?
All dried nuts, grains, and seeds go into an acidic state to protect themselves from bugs and disease. They are brought to life when placed into water. Their enzyme blockers are released into the water and growth begins. The once acidic grains, nuts, and seeds become alkaline when soaked and sprouted, providing the perfect foundation for the MUCUS-LESS diet, where DISEASE cannot exist.