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Raw Food and Living Foods

Raw Food and Living Foods

Excerpt about raw and living foods from the book "Local Wild Life: Turtle Lake Refuge's Recipes for Living Deep" by Katrina Blair

Essentially, by leaving fruits, vegetables, nuts and grains in their natural living state, we are preserving all the nutrients that a particular plant has to offer. When we cook foods, most of their naturally occurring enzymes are denatured and lost to the heat. The enzymes present in raw plant foods are our body's labor force. They aid in digestion, metabolism, bone and muscle building and are the catalysts for all of our bodily processes. Enzymes help our cells to do their work with effortless ease. Vitamins, amino acids, antioxidants, and other essential nutrients maintain their integrity and are available to our body's assimilation when eaten in their fresh and vital state.

Incorporating fresh foods into our diet helps with everything from better digestion, sleeping patterns, weight loss and increased energy to helping your body manage and cure more serious ailments and diseases. The majority of all diseases can be traced back to an acidic internal condition of the body. Fresh foods are dominantly more alkaline than cooked foods. Fresh greens, in particular, are some of the most alkaline foods available to us. The living greens restore balance in our body's chemistry. By incorporating green juices, green smoothies, and green salads on a daily basis, in addition to eating mostly fresh foods, we have the power to be the masters of our own health.