Raw Food and Enzymes-What Cooking Kills
Research from the University of Minnesota found that rats fed for 135 days on an 80% cooked food diet resulted in an increase pancreatic weight of 20-30%.
This means that the pancreas is forced to work harder with a cooked food diet. "Although the body can manufacture enzymes, the more you use your enzyme potential, the faster it is going to run out.." wrote Dr. Edward Howell, who pioneered research in the benefits of food enzymes. A youth of 18 may produce amylase levels 30 times greater than those of an 85 year old person.
Some excellent food sources of enzymes are: papaya, pineapple and sprouted seeds. Science cannot duplicate enzymes because they are the stuff of life itself. Only raw food has functional "live" enzymes. Therefore the liver, pancreas, stomach and intestines must come to the rescue and furnish the requisite digestive enzymes to the individual nourished solely on a cooked food diet.
This extra activity can be detrimental to health and longevity because it continually taxes the reserve energy of our organs. Furthermore, cooked food passes through the digestive tract more slowly than raw food, tends to ferment, and throws poisons back into the body. Colon cancer is 2nd to lung cancer as a killer in America and is related, in various ways, to eating enzyme-deficient cooked food.
All raw foods contain exactly the right enzymes required to split every last molecule into the basic building blocks of metabolism: Amino acids (from protein) glucose (from complex carbs) and essential fatty acids (from unsaturated vegetable fats.)