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The Correct Way To Tie In Hot Food Into Your Uncooked Food Diet

Does moving to a uncooked foods diet mean never eating hot food again? No, it doesn’t. Often you need something hot. Hot food has always signified comfort for many of us. And on a cold, stormy day, carrot sticks or wheatgrass juice probably will not cut it for most of us.

Most uncooked food, like our bodies, is very perishable. When uncooked foods are exposed to temperatures above 118 degrees, they begin to rapidly break down, just as our bodies would if we had a fever that high. One of the components of foods which can break down are enzymes. Enzymes help us digest our food. Enzymes are proteins though, and they have a very particular 3-dimensional structure in space. After they are heated much above 118 degrees, this structure can change.

Once enzymes are exposed to heat they are not able to supply the function for which they were designed. Cooked foods make a contribution to lingering sickness, because their enzyme content is damaged and so requires us to make our own enzymes to process the food. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food demands much more energy than the digestion of unprepared food. In general, unprepared food is much more simply digested that it passes thru the digestive tract in 1/2 to 1/3 of the time it takes for cooked food.

Eating enzyme-dead foods places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. Many individuals gradually hurt their pancreas and gradually lose the ability to digest their food after a life of consuming ready-made foods.

But you certainly can steam and blanch foods if you need your food at least warm. Use a food thermometer and cook them no higher than 118 degrees Fahrenheit. Up to this temperature, you will not be doing too much damage to the enzymes in food.

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