Enzymes

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

Once enzymes are exposed to heat, they are no longer able to provide the function for which they were designed. Cooked foods contribute to chronic illness, because their enzyme content is damaged and thus 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 raw food. In general, raw food is so much more easily digested that it passes through 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 people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of ingesting processed foods.

here are some enzymes,

Amylase
Food sources. RAW sweet potato; corn, barley, wheat, oats. rice and other grains, reishi mushrooms, beet roots, leaves and stems; banana, cabbage, egg, kidney been; maple sap, Milk, Raw honey, sugar cane, apples, malted barley

Bromelain
FOOD SOURCE. FRESH RAW PINAPPLE

CELLULASE
Food Sources. Avocado, peas, oat sprouts, reishi muchrooms.


Coenzyme Q10
Food sources: spinach

Ficin
Food sources: Figs

Invertase (also known as sucrase or saccharase)
FOOD SOURCES. RAW Cucumbers, green plants, potato, sugar cane

Lactase
FOODS SOURCES. RAW, Tomatoes, persimmons, apples, peaches, almonds, milk, yogurt, whey

Lipase
FOOD SOURCES. Avocado, wheat germ,rice, maize, green plants, soybeans, coconuts, flaxseeds, rape seeds, corn and other germinating plants containing relativelyb large amounts of fats.

Maltase
Food Sources: Brewer's yeast, rice, barley, beet leaves, green plants, sugar cane, banana, mushrooms

Papain
Food sources: Papaya

Protease
FOOD SOURCES. Pineapple, papaya, figs, guava, kiwi, ginger root, green plants, mushrooms, soy bean, wheat, kidney bean, rice bran